tag:blogger.com,1999:blog-23390489204835382482024-02-21T06:52:07.966-05:00BarrhavenBitesBarrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-2339048920483538248.post-21033037182978306432019-12-29T15:48:00.000-05:002019-12-29T16:14:55.814-05:00BarrhavenBites: The reason for being<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicFY56OkxLL0dUcnR5TQS6GzJuZOHq4zp8wjSKgabzw6iOpqPxSbXdM7ZHxCGkD0jeTi73FIR777Xm7l1L0G-rES8-bBL-axxEV33gjEyzRoNkiY_d3LFeQ77Iqsh_UstfjETv0iWwdmfD/s1600/Apple+Tart+baked.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1561" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicFY56OkxLL0dUcnR5TQS6GzJuZOHq4zp8wjSKgabzw6iOpqPxSbXdM7ZHxCGkD0jeTi73FIR777Xm7l1L0G-rES8-bBL-axxEV33gjEyzRoNkiY_d3LFeQ77Iqsh_UstfjETv0iWwdmfD/s320/Apple+Tart+baked.jpg" width="312" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Baked No-Fail Spicy Apple Tart</b></td></tr>
</tbody></table>
A few days before Christmas, a friend sent me a text asking for my Apple Tart recipe. It's my go-to dessert because it is so delicious and easy to prepare. The pie crust requires no Olympic rolling and positioning manoeuvres because the dough is pressed into a fluted pan. Likewise, the apples need no surgical coring or slicing because they are all grated, then mixed with sugar, cinnamon and cloves for the delicious filling. Oh, yes, I forgot to mention, this no-fail number wears no top and browns beautifully in the oven for about 50 minutes. Voila! Stage left, as seen here.<br />
<br />
To make it, however, you will need these items--some of which you may have in your kitchen already. If you don't have them, your local Canadian Tire or a Dollar Store will come to the rescue. They are:<br />
<ul>
<li>a cheese grater </li>
</ul>
<ul>
<li>a 9-10 inch fluted pie pan with a bottom that pops out, and</li>
<li>a pastry blender.</li>
</ul>
Why, you ask, should I invest in these three essential tools? Because, I guarantee you will be making this pie more than once and if you're looking for a new signature dessert piece to dazzle your peeps, this is it. <br />
<br />
Over the years, it has become a favourite among my family and friends. When my nieces and nephews grew up and began asking me for my recipes and cooking tips, I realized I needed a central spot where they could find my recipes whenever they wanted. My brilliant cousin, Val, then suggested I start a food blog on the "net" to host my food articles and favourite recipes. And this, my friend, is why I started BarrhavenBites over ten years ago. In honour of my cousins, friends, family and the next generation of bakers and cooks who love to bake and cook as much as I do.<br />
<br />
Bon Appetit everyone. May 2020 be the start of a happy new decade in kitchen discoveries!<br />
<br />
And here she is, back by popular demand:<br />
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<span class="bodytxt1"><b><span style="font-family: "times new roman" , "serif"; font-size: 9.0pt;"><br /></span></b></span></div>
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<b><span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">My No-Fail Spicy Apple Tart recipe</span></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">Use McIntosh, Cortland, Spy or Newtown
Apples.</span></span></div>
<div class="MsoNormal">
<span class="bodytxt1"><b><span lang="EN-US" style="color: black; font-size: 12.0pt;">Pastry:</span></b></span></div>
<div class="MsoNormal">
<span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">2 cups all purpose flour</span></span></div>
<div class="MsoNormal">
<span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">2 tbsp white sugar</span></span></div>
<div class="MsoNormal">
<span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">¼ tsp salt</span></span></div>
<div class="MsoNormal">
<span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">1 tsp cinnamon</span></span></div>
<div class="MsoNormal">
<span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">¼ tsp cloves</span></span></div>
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<span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">¾ cup cool butter</span></span></div>
<div class="MsoNormal">
<span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">1 egg yolk, beaten</span></span></div>
<div class="MsoNormal">
<span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">2 tbsp cold water</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="bodytxt1"><b><span lang="EN-US" style="color: black; font-size: 12.0pt;">Filling:</span></b></span></div>
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coarsely grated apples (no need to core!)</span></span></div>
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<span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">2 cups white sugar</span></span></div>
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<span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">¼ cup white flour</span></span></div>
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<span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">1 tsp cinnamon</span></span></div>
<div class="MsoNormal">
<span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">1/4 tsp cloves </span></span></div>
<div class="MsoNormal">
<span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">icing sugar</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="bodytxt1"><b><span lang="EN-US" style="color: black; font-size: 12.0pt;">Pastry</span></b></span><span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">: In a large bowl, combine flour, sugar, salt, cinnamon and
cloves. Using a pastry blender, cut in butter until mixture resembles coarse
crumbs. Mix in egg yolks with water; stir into flour mixture to form a soft
dough. Using fingertips, spread dough evenly onto bottom and up sides of 11” flan
pan or fluted glass dish, patting gently.</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="bodytxt1"><b><span lang="EN-US" style="color: black; font-size: 12.0pt;">Filling</span></b></span><span class="bodytxt1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">: Combine all ingredients except icing sugar. Spread mixture
evenly over pastry. (After filling the pastry, make a tin foil ring to place
over the edges of the pastry to protect it from burning.) Bake at 375 F oven
until apples are tender or about 45 minutes. Be sure to turn and check after 20
min and place the foil ring on the pastry edge if necessary to prevent burning.
Let cool. Sift icing sugar over top.<span style="mso-spacerun: yes;">
</span>Serve with frozen yogurt or ice cream.</span></span></div>
Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-32948097622154028952017-05-21T17:59:00.003-04:002017-05-21T17:59:28.870-04:00Marathon Finishers' Buckwheat Bars: On your mark. Get set. Go!<div class="separator" style="clear: both; text-align: center;">
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M is for Marathons and the month of May is your time to shine! In #Ottawa Race Weekend 2017. On
your mark. Get set….Eat. Eat your buckwheat! Scarf down a few of these
Marathon Buckwheat Energy Bars and you’ll be sailing over the finish
line, celebrating the time of your life.<br />
<br />
Buckwheat is a
good source of dietary fibre, high in minerals and nutrients like iron,
B vitamins, zinc, copper, manganese, phosphorous and loaded with
potassium. Potassium, also found in bananas, helps to regulate blood
pressure and plays a key role in good muscle function. If you dare to
invite buckwheat to your next pre-marathon brunch, lunch or dinner
beware of his defensive alter-ego personality. Make no mistake, he is
not a wheat and, he will emphatically correct anyone who dares to even
remotely connect him to the wheat family. He is gluten-free and proud of
it! Just so you know—and don’t offend his lineage—buckwheat grains are
triangular shaped seeds from a grass-like herb. The name is from the
German word for “triangular seed”. The hulled, raw seed is known as a
“groat” and the dried, toasted groat is called Kasha. Buckwheat flour is
made from groats and can be used for pancakes, bread, muffins and yes,
pre-marathon energy bars. Mr. Buckwheat flexes a high-quality protein
and boasts lysine and several essential amino acids not found in most
grains. Lysine helps the body absorb and conserve calcium, lower
cholesterol and improve the formation of collagen, necessary for healthy
bone, skin, tendon and cartilage growth. Aside from being a fountain
of youth, Buckwheat’s got a sweet spot too and doubles as an
allergy-free puff-daddy by night. His nectar is used to make Buckwheat
honey and pillows stuffed with his aspirated buckwheat hulls guarantee
sneeze-free slumbers for folks allergic to feathers, dust and pollen.
Just recently, Canadian researchers found new evidence that extracts
from the buckwheat seed could help in the management of diabetes.
Diabetic rats that dined on buckwheat seed extracts managed to lower
their blood glucose levels by 12 to 19 percent. Yet another reason to
celebrate with another round of buckwheat pancakes!<br />
<br />
Aside
from being an all-around healthy choice, Buckwheat’s a home-grown,
Canadian boy too, well-established as a special crop, grown and raised
on Canada’s eastern prairies since the late 1960’s. Today, about 70% of
Canada’s total buckwheat is produced in Manitoba, with Ontario and
Quebec growing the rest.<br />
<br />
Interested in cruising for
Buckwheat? You’ll find him in bulk and health food stores and some
grocery stores. I found him (Buckwheat Flour) in a Bulk Barn bin in
Ottawa, brought him home and adapted this recipe from an old Canadian
Special Crops Association website. Google Buckwheat recipes and you'll
find oodles of recipes to spark your imagination. <br />
<br />
<span style="font-weight: bold;">Marathon Buckwheat Energy Bars</span><br />
1/3 c Buckwheat flour<br />
1 ½ cups very finely chopped nuts [I used this combo: ½ c peanuts, ½ c almonds, ¼ c walnuts, ¼ c pecans]<br />
¼ c coconut<br />
1/3 c sesame seeds<br />
1 cup chopped raisins or dried apricots [I also tried ½ c raisins and ½ c chopped mixed Christmas fruit]<br />
1 tsp cinnamon<br />
½ c butter<br />
1/3 c Buckwheat honey<br />
1 tsp vanilla<br />
<br />
Preheat
oven to 350F. Mix together Buckwheat flour, nuts, coconut, sesame
seeds, raisins and cinnamon. Melt butter and Buckwheat honey together in
the microwave on high for about one minute. Stir well, then stir in
vanilla. Mix flour mixture and honey mixture together. Stir until well
blended. Lightly spray grease an 8”x 8” cake pan. Pour mixture into
pan. Bake for 20-25 minutes or until set. Turn pan around at halftime
and lower temperature to 325 F if edges brown too quickly. Allow bars to
cool in pan after baking. When cooled, cut into squares/bars. Makes 16
bars if cut into four rows and four columns.<br />
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Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com1tag:blogger.com,1999:blog-2339048920483538248.post-38645797725460369602016-09-30T17:12:00.004-04:002016-09-30T17:22:52.310-04:00Canadian Thanksgiving is just around the corner and nothing Trumps the Apple in the Food Versaility debate!<!--[if gte mso 9]><xml>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_czO6iSjTht3DJD9TI9TJKDrXLTOOYuM-Zo0CY_wHFA0TmuHoJ7Y5GNxsM9_9Jfr9JH0QtQi_vJcPs7HQz1-vVkO0zfVgqcFOayXVttzaD9wc3B9Z6-YK3Hah_atCbBfmCJqQcKqd8TVX/s1600/apple3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_czO6iSjTht3DJD9TI9TJKDrXLTOOYuM-Zo0CY_wHFA0TmuHoJ7Y5GNxsM9_9Jfr9JH0QtQi_vJcPs7HQz1-vVkO0zfVgqcFOayXVttzaD9wc3B9Z6-YK3Hah_atCbBfmCJqQcKqd8TVX/s320/apple3.JPG" width="320" /></a></div>
<br />
<div style="text-align: left;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Did You Know? The apples from the very first
McIntosh Apple tree—grown here in my own neck of the woods in the Ottawa Valley
about 200 years ago—took a major bite out of the apple market in the early
1900s.</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"> Rumour has it, John McIntosh, the son of Scottish
immigrants discovered an overgrown orchard on his property near Ottawa and
transplanted 20 of the healthiest seedlings to new ground. Only one tree
survived and the apples from this singleton drew the praises from his admiring
neighbours. With a stubborn entrepreneurial spirit and the drive to capitalize
on his find, McIntosh learned how to successfully duplicate the apple of his
eye. At first, apple growers did not want to grow the “Mac” because it was
susceptible to pests and disease. By the early 1900’s, however, as spraying
techniques were more widely used, the little McIntosh became more virulent and
very popular among apple growers and consumers alike. </span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">I grew up eating oodles of Cortland apples from my
Aunt Bunny’s apple orchard in the south end of Ottawa. Stacks of bushel baskets
filled with apples—covered with heavy woolen blankets—lined the inner back wall
of our garage from the Fall through the Winter. Apple crisp, apple pie, apple
sauce and apples-in-the-raw became the go-to desserts for lunch and dinner for
our large family. To this day, I love biting into a fresh apple and savouring my
childhood memories of crisp, sunny days in early October at my Aunt’s orchard. Why not liven up your thanksgiving dinner with a few of the following apple-inspired recipes!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Apple Stuffing for Turkey or Pork Tenderloin </span></b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">8 to 10 cups stale
bread cubes (see my breadmaker posts to make your own bread!)</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">*NOTE: if you prefer a dry stuffing, you may toast the cubes in the
oven first. Toast at 400F until golden brown.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">½ cup butter</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2 onions, chopped</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 cup celery, chopped</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 cup apple, peeled
and chopped (Granny Smith or very firm tart apple)</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 tsp dried sage</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 tsp dried thyme</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1/2 cup parsley,
chopped</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">3/4 tsp salt</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1/2 tsp pepper</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">½ to 1 cup chicken
broth</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Place bread cubes
(Toasted or untoasted) in a large bowl and set aside. </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Melt butter in a large
fry pan. When butter is melted and looking a bit frothy, add onions and celery and cook over medium
heat until tender, about 5 minutes. Remove from heat and add apple and seasonings
and mix well. Let cool. Stir into bread cubes in the large bowl and mix well.
Add broth a little at a time to make a lightly moist stuffing. It should be moist
but not packed. </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Tip: To make stuffing
the removal of the stuffing from the cooked turkey just a little easier, I the
sew a little cheesecloth pouch and place it inside the turkey cavity.
Then spoon the stuffing into the pouch inside the turkey and tie shut. When the
turkey is cooked, simply pull the bag out of the turkey. Voila, no worries of errant
stuffing lurking in the turkey cavity!</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Baking the stuffing in a separate dish?</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">If you will be baking
the stuffing in separate dish and <u>not </u>in the turkey cavity, you may also wish
to add a beaten egg after you add the bread cubes to the cooked mixture. This will make it a little
more moist. Suit yourself! If baking in a separate dish, butter or grease a
shallow baking dish and spread stuffing evenly in the dish. <span style="mso-spacerun: yes;"> </span>Bake at 350F for about 25-35 minutes . When a
light crust has formed on the top of the stuffing, it is heated through and
ready to serve. </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Option:</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Adding a chopped chizoro
sausage to the mixture gives the stuffing a bit more zip!</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Apple Cream Sauce for Pork Roast or Turkey</span></b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">This is a terrific
sauce to accompany a pork roast or turkey. </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2 tbsp butter</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2 very tart, firm
apples – peeled, then quartered and sliced very thinly</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 medium sized Vidalia
or mild onion, </span></span><span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">finely </span></span>diced </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 cup apple cider or
apple juice</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 cup chicken broth</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">¾ cup whipping cream</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 tbsp grainy mustard
or Dijon mustard</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 tsp cornstarch</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Once the roast is
cooked, skim off the fat from the pan juices. Note: At this point, you may set
aside the pan juices and refrigerate (or freeze) to make the sauce at another
time. </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">To make the sauce
after cooking the roast, you may transfer the juices to a frypan (be sure to
scrape in all the brown bits) <span style="mso-spacerun: yes;"> </span>OR you may
leave the pan juices in roasting pan and place the pan over a burner to make
the sauce. Add the butter to the pan juices and melt over medium heat. Fry the
apples and onion and stir often, for about 6 minutes. Add cider or juice and
bring to a boil. Be sure to scrape in the brown bits for extra flavour! Stir in
broth, cream and mustard. Boil gently and stir frequently until reduced by
50%--about 9 minutes. </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Stir 1 tsp cornstarch
with 1 tbsp cold water or place them together in a small lidded jar and shake
vigorously to mix, as if you are James Bond making a martini for Ms Ticklefinger. Whisk mixture into sauce and whisk frequently until
thickened. </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">NOTE; This sauce may
also be tossed with pasta and served with sliced, cooked sausage and grated sharp cheddar
for a tasty elegant dinner for two! <span style="mso-spacerun: yes;">Light the candles and talk about the Apple Crisp Cheesecake you made the night before...see recipe below.</span></span></span></div>
<h3 style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Maple, Apple and Stilton Cheese
Salad</span></h3>
<div class="MsoBodyText2">
<span style="mso-bidi-font-size: 12.0pt;">(The beauty of
this recipe is the quick assembly. Many of the ingredients can be prepared in
large batches and refrigerated in sealed Ziploc bags of Ziploc plastic boxes for
quick salad preparation any night of the week) <span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">For
the dressing and apples:</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1/3
cup maple syrup</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1
½ tsp balsamic vinegar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">3-4
firm, tart apples, cored, quartered and thinly sliced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">Mix together maple
syrup with balsamic vinegar in a plastic container (Ziploc Box) just big enough
to hold 3-4 sliced pears. Core and thinly slice 3-4 firm apples and place in
the maple syrup mixture in the container (Ziploc boxes work well.). Seal lid
well. Turn and shake the container 4-5 times to coat the apples.<span style="mso-spacerun: yes;"> </span>Set aside. These can be stored in the
refrigerator for 2-3 days, if necessary. The juice from the apples mixes with
the syrup and balsamic vinegar and makes a very sweet dressing to be drizzled
(later) over the greens.</span></div>
<div class="MsoBodyText">
<b><span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">For
the salad:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Thinly slice: </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">3-4 dried figs </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">½ of a red or some other colourful<span style="mso-spacerun: yes;"> </span>pepper. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Crumble 1/3 cup Stilton cheese and set aside.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">¼ cup sugared pecans* (buy at the Bulk barn or make
yourself with the recipe below) </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2-3 handfuls of mixed greens </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">On a large platter, place handfuls of organic
greens. Sprinkle sliced figs and red pepper slices over top. Drizzle about 1/3
of the apple mixture juice over top. Place 8-10 apple slices on top. Sprinkle
Stilton cheese over top. Finish by sprinkling 1/3 cup of the cooled sugared
pecans or walnuts over top. Do not toss this salad—serve in this layered
arrangement. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">*Spicy-Sugared pecans/walnuts recipe </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 tbsp butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 cups pecans or walnuts</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1/8 tsp EACH: cinnamon, cloves, nutmeg</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 tbsp sugar.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Stir
nuts in melted butter in fry pan. Heat 3-4 minutes on medium heat and until
heated and very light brown. Remove from heat. Mix spices and sugar in a small
bowl. Sprinkle mixture over nuts and stir well. Line a large cookie sheet with
aluminium foil. Place nuts in an even layer and toast at 300F for 10-12 min,
stirring at 3 min intervals until brown. Note: <span style="mso-bidi-font-weight: bold;">These burn easily so watch them carefully. </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
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<span class="bodytxt1"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"></span></b></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Apple Crisp Cheesecake</span></b></span></div>
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<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Note: <b style="mso-bidi-font-weight: normal;">Make this cake the night before you plan to
serve it.</b> It is best served after it has firmed up a little more with a
good chilling in the refrigerator overnight! <span style="mso-spacerun: yes;"> </span></span></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
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<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 cup one minute or
quick cooking oats</span></span></div>
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<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1/3 cup brown sugar,
tightly packed</span></span></div>
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<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">½ tsp cinnamon</span></span></div>
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<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">¼ tsp cloves</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2/3 cup butter, melted</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Combine all of the
above ingredients. Press into the bottom and up sides (1 ½ inches) of a 10 inch
spring form pan. Chill</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Topping:</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">¼ cup one minute or
quick cooking oats</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">¼ cup brown sugar,
packed well</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">¼ cup all-purpose
flour</span></span></div>
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<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 tsp cinnamon</span></span></div>
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<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2 tbsp butter</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Combine all of the
above ingredients until crumbly and set aside.</span></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Filling:</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">3 pkgs of 250 g cream
cheese blocks</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 cup brown sugar,
tightly packed</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">¾ cup sour cream or
plain yogurt</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">4 eggs</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2 tsp cinnamon</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">¼ tsp cloves</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">½ tsp nutmeg</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2 apples, sliced</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Beat cream cheese, brown
sugar and sour cream (or yogurt) in a large bowl with an electric mixer on
MEDIUM. Beat for two minutes. Add eggs, one at a time and beat well after each
addition. Add spices. Pour into chilled crust. Place apples evenly over
filling. Sprinkle topping overtop.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Bake at 325F for 65-70
minutes or just until the centre is softest. Run a knife around the edge of
cake to loosen the cake from the pan, then allow cake to cool completely on a
wire rack. Chill overnight in the fridge for best results. Serves 16. </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">No Fail Spicy Topless Apple Tart</span></b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Use McIntosh,
Cortland, or Northern Spy apples.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Pastry:</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2 cups all-purpose
flour</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2 tbsp white sugar</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">¼ tsp salt</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 tsp cinnamon</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">¼ tsp cloves</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">¾ cup cool butter, cut
into small cubes</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 egg yolk, beaten</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2 tbsp water</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Filling:</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">6 cups (7-8 medium
sized apples) peeled, coarsely grated apples (no need to core!)</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2 cups white sugar</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">¼ cup white flour</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 tsp cinnamon</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">icing sugar</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Pastry</span></span><span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">: In a large bowl, combine
flour, sugar, salt, cinnamon and cloves. Using a pastry blender, cut in butter
until mixture resembles coarse crumbs. Mix in egg yolks with water; stir into
flour mixture to form a soft dough. Using fingertips, spread dough evenly onto
bottom and up sides of 11” flan pan or fluted glass dish, patting gently.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Filling</span></span><span class="bodytxt1"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">: Combine all ingredients
except icing sugar. Spread mixture evenly over pastry. (After filling the
pastry, make a tin foil ring to place over the edges of the pastry to protect
it from burning.) Bake at 375 F oven until apples are tender or about 45
minutes. Be sure to turn and check after 20 min and place the foil ring on the
pastry edge if necessary to prevent burning. Let cool. Sift icing sugar over
top.<span style="mso-spacerun: yes;"> </span>Serve with frozen yogurt or ice
cream.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-82200999311776874212016-03-17T16:15:00.001-04:002016-03-17T16:19:31.670-04:00 Ketchup Konfusion begone! Make your own <!--[if gte mso 9]><xml>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxLZw8p4kCZquOGPOj_etKNS3CMu6-xDDV0S8f-QBhj7oYwJQOiA_mmbwCJq_ryfV-2378X8hhQ4JbWMDHuFGcRwZUy_01NP4jQS0uQC-aGC6_eLtSxUGL3DLgYFoh1mZZt3efulDWBwZ/s1600/tomatoe+small+for+blog.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxLZw8p4kCZquOGPOj_etKNS3CMu6-xDDV0S8f-QBhj7oYwJQOiA_mmbwCJq_ryfV-2378X8hhQ4JbWMDHuFGcRwZUy_01NP4jQS0uQC-aGC6_eLtSxUGL3DLgYFoh1mZZt3efulDWBwZ/s200/tomatoe+small+for+blog.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomatoes and Herbs from my backyard Canadian garden</td></tr>
</tbody></table>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , "serif";">If the latest news from ketchup manufacturers has you confused about who uses Canadian grown tomatoes to create their ketchup and who bottles their ketchup in Canada, set all the nonsense aside and try making your own. It's embarrassingly simple to manufacture yourself. And if you use Canadian grown tomatoes and concoct your batch on Canadian soil you can proudly boast that it is created and bottled in Canada. Even better, try growing your own....tomatoes that is!</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , "serif";">Charmingly Simple Canadian Ketchup</span></b></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">1 can (28 oz)
crushed Canadian Grown tomatoes </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">2 tbsp olive oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">1 onion, chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">1 tbsp tomatoe
paste</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">2/3 cup brown sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">½ cup cider vinegar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="mso-spacerun: yes;"> </span>½ tsp sea salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">Place tomatoes in a
tall plastic tub or high-sided bowl. With a hand held blender, puree tomatoes
until smooth. In a heavy saucepan, heat oil over medium heat. Add onion and
cook, stirring until softened about eight minutes. Add pureed tomatoes, tomatoe
paste, brown sugar, vinegar and salt. Simmer, stirring occasionally until very
thick, about one hour. (Stir more frequently toward end of cooking so the
mixture doesn’t burn.) Puree mixture until smooth and allow to cool. <span style="mso-spacerun: yes;"> </span>Store in tightly sealed jars in the fridge.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<i>
</i><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , "serif";">Classy Cannuck-style
Ketchup</span></b></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">About 400g Plum
(Roma) Canadian Grown tomatoes, cut in half lengthwise, seeded and juice
removed</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">¼ large green
pepper </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">1 onion sliced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">2 tbsp olive oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">1 tbsp cider
vinegar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">2 tsp brown sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">2 tsp dried parsley</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">1 tsp dry mustard</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">½ tsp dried thyme</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">½ tsp sea salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">½ tsp fresh ground
pepper</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">1/8 tsp garlic
powder</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">1/8 tsp cinnamon</span></div>
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<span style="font-family: "times new roman" , "serif";">Pre heat oven to
475F Line a rimmed baking sheet with tin foil and place tomatoes, skin side up,
green pepper and onion. Brush very lightly with a little olive oil. Roast in
oven about 15 minutes until lightly browned. Let cool slightly. In a food
processor, pulse tomatoes, pepper and onion until just chunky. Place chunky vegetables
in a bowl. Stir in vinegar, brown sugar, parsley, mustard, thyme, salt pepper,
garlic powder and cinnamon. Let cool and store in tightly sealed jars in the
fridge. </span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , "serif";">Hot
Hot Hot Justin Trudeau Ketchup</span></b></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">Use 1/2 cup of any of the Ketchup recipes above or store-bought ketchup made from Canadian
grown tomatoes and produced in Canada.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">1/3 cup freshly
squeezed orange juice</span></div>
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<span style="font-family: "times new roman" , "serif";">1 dried Habanero
chile</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">1 tbsp light
(fancy) molasses</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">½ tsp Worcestershire
Sauce </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">¼ tsp whole cloves</span></div>
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<span style="font-family: "times new roman" , "serif";">In a small saucepan
over medium heat, combine ketchup, orange juice, habanero, molasses,
Worcestershire sauce and cloves. Reduce heat and simmer, stirring occasionally
for about five minutes. Strain through a fine mesh sieve into a bowl and
discard habanero chile and cloves. Let cool and store in tightly sealed jars. </span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , "serif";">Guess
Who, No-Sugar Tonight Ketchup</span></b></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">3 cups tomatoe
juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">¼ cup cider vinegar</span></div>
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<span style="font-family: "times new roman" , "serif";">¼ sugar substitute</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">1 ½ tsp dried green
pepper flakes</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">½ tsp onion flakes</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">¼ tsp fresh ground
pepper</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">1/8 tsp dried
rosemary</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">1/8 tsp dried thyme</span></div>
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<span style="font-family: "times new roman" , "serif";">1/8 tsp dried basil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">1/8 tsp dried parsley</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";">In a large saucepan
over medium heat, combine tomatoe juice, vinegar, sugar substitute, green
pepper flakes, onion flakes, black pepper, rosemary, thyme, basil and parsley
and bring to a boil. Reduce heat and simmer, stirring occasionally until
thickened. About 1 hour. Let cool and store in tightly sealed jars in the
fridge.</span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-53809275571654267892016-01-13T18:21:00.001-05:002016-01-13T20:51:23.221-05:00Raise a cuppa tea for January – It’s Hot Tea Month!<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisigKAr8P4q9SDM_BYu9CEAKPDyeIiGcU7lb5cQTfqlCK1unUk5t8zHrRtrOFKufOyX9suK7S-xowBtdKE2lGj1ENjlZrXdgq4j4dqjCxXYGusAcFn5j3v2wXvFTqqClNQKpu-iPCqqmpb/s1600/hot+beverage+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisigKAr8P4q9SDM_BYu9CEAKPDyeIiGcU7lb5cQTfqlCK1unUk5t8zHrRtrOFKufOyX9suK7S-xowBtdKE2lGj1ENjlZrXdgq4j4dqjCxXYGusAcFn5j3v2wXvFTqqClNQKpu-iPCqqmpb/s320/hot+beverage+2.jpg" width="320" /></a><span lang="EN-US" style="font-size: 11.0pt;">For centuries,
folks around the world have enjoyed the ritual of drinking tea or coffee while
chatting with their comrades or enjoying a quiet moment to themselves. </span><br />
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-size: 11.0pt; mso-ansi-language: EN;">In the 15th century in Middle Eastern countries, coffeehouses served as
social gathering places where men—and only men—would meet to drink coffee or
tea and talk politics, listen to music, read books, or play chess and
backgammon.</span><span lang="EN" style="font-size: 11.0pt; mso-ansi-language: EN;"> Thanks to Mr. Twinnings, of Twinnings Tea fame, the “men only’ policy
changed in 1717 when he converted his London coffeehouse to a teahouse and
began admitting both genders. Several centuries later, coffeehouses could be
found in countries around the world serving both coffee and tea to men AND
women. Imagine that! In the US and Canada during the 1960’s, political
activists held coffeehouses in church basements. Usually a sole
singer/guitarist performed onstage while the steamy politics of the day were
discussed among guests. The careers of folk singers like Joni Mitchell, Gordon
Lightfoot, Joan Baez and Bob Dylan were launched via these grassroots.</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-size: 11.0pt; mso-ansi-language: EN;">For your next tea party, whip up a batch of these svelte little morsels of
delight. I used Sugar Plum Spice Tea but Earl Grey tea or any other favourite
tea of yours would do, I’m sure!</span></div>
<div class="MsoNormal">
<span lang="EN" style="font-size: 11.0pt; mso-ansi-language: EN;"></span></div>
<h3 class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 11.0pt;">Sugar Plum Spice Tea Cookies </span></b></h3>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 11.0pt;">2 cups all-purpose
flour</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 11.0pt;">2 tbsp. finely
ground Celestial Seasonings Sugar Plum Spice Herbal Tea leaves from about 4 tea
bags (This is a Holiday Tea sold around at Christmas time and into January. It
is sold at the Bulk Barn and grocery stores in the tea section)</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 11.0pt;">1/2 tsp. coarse
salt</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 11.0pt;">1 cup butter, room
temperature</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 11.0pt;">½ c confectioners’
(icing) sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 11.0pt;">1 tbsp. finely
grated orange zest (that’s orange rind)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 11.0pt;">Whisk together
flour, tea and salt in a bowl.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 11.0pt;">Put butter,
confectioner’s sugar and orange zest in a bowl and beat together with an
electric mixture (or your own brute strength!).<span style="mso-spacerun: yes;">
</span>Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed
to low; gradually mix in flour mixture until just combined.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 11.0pt;">Divide dough in
half. Transfer each half to a piece of parchment paper; or lightly floured
cutting board and shape into logs. Roll each log to 1 ¼ inch in diameter. Each
log will be about 9 inches in length. Roll up each log in parchment paper and
twist the paper ends-like a Christmas cracker. Freeze logs—just until firm,
about 1 hr.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 11.0pt;">Preheat oven to
350F. With a sharp knife, cut logs into ¼ inch thick slices. Space about 1 inch
apart on parchment-lined baking sheets.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 11.0pt;">Bake cookies,
rotating sheets at half-time, until edges are golden, about 13-15 minutes in
total. Let cool on sheets on wire racks. Store in airtight containers for up to
five days. They freeze well and make lovely gifts. Gift idea: place cookies in
a canister-style tin, wrap the tin in Christmas paper and place a bow on top…or
place in small festive cookie tins. The great feature about these cookies is:
they are so darned tasty, cute and svelte-like!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-10383562898315470452016-01-12T17:30:00.001-05:002016-01-13T20:52:04.114-05:00Recipes ordering you around? Get a grip and trim 'em down to size!<div class="separator" style="clear: both; text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9wfNES8spipYAhzphJ_y58CsFOKiyubqc3utfpNl-R0LWTnXVjriIJA-eNIdJCh0yFc3ovwQONL2NYpYlC0m7bsvmV6muNAHQs47X2-0agIcYKNm5lIPzMjBTjQUW-0rZujw-YpTQMKS/s1600/IMG_1126.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9wfNES8spipYAhzphJ_y58CsFOKiyubqc3utfpNl-R0LWTnXVjriIJA-eNIdJCh0yFc3ovwQONL2NYpYlC0m7bsvmV6muNAHQs47X2-0agIcYKNm5lIPzMjBTjQUW-0rZujw-YpTQMKS/s320/IMG_1126.JPG" width="320" /></a></div>
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<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Goodbye dear! I’m just
dashing off to China and taking the donkey. I must get a quarter teaspoon of saffron. My gourmet
magazine recipe says it is a “must-have” for my Marco Polo Mac n’ Cheese. <span style="mso-spacerun: yes;"> </span>Fast forward to a few months later, my
Facebook timeline says I got sidetracked at a Yoga retreat in India and my fabulous
Instagram pics have me swimming with elephants in Thailand. What can I say, the
dolphins were all booked up! But wait…what was my New Year’s resolution? </span><br />
<br />
<span style="font-family: "Times New Roman","serif";">Right--I forgot--to trim my recipe collection and to steer clear of recipes that send
me trekking to all corners of the earth!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">This year, I am
focusing on simplicity in the kitchen; eating more plant food and less meat, keeping
long-lasting root veggies on hand and using leftovers more efficiently. Above
all, I will choose recipes with just a few simple ingredients and short
preparation times. <span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">One upcoming wintry
afternoon, I will sit down with a pair of scissors and a hot cup of tea to hack
away at my favourite cooking magazines and cull my current cookbooks according to
my new mantra. On the bright side, two years ago, I came up with a recipe
organization system that works for me. I arrange my “saved” recipes according
to three cookbook categories: Main Entrees, Baked Goods and Extras/Sides. Each
cookbook binder is a 5x4 photo album with plastic photo sleeves tabbed with
Post-it Tabs labelled in black marker. In my Main entrée cookbook for instance,
I have labelled each sleeve with a meat type (i.e. Pork, Turkey, Beef etc),
fish type (Salmon, Cod Halibut, Tuna) or vegetarian dishes (Lentils, Eggs, etc)
I put all my recipes for one meat type in one sleeve…so all my Pork recipes are
in one sleeve…you get the picture. I find this system encourages me to try
different recipes and to weed out the ones I thought I might try but sadly,
know I never will. <span style="mso-spacerun: yes;"> </span>My five star
favourites recipes bear the obvious signs of popularity; messy fingerprints,
dog-eared corners and important production notes. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Now that I have
shared the dreary details of my recipe retrieval and organization system AND my
New Year’s resolution, I will get down to the point of the post and share my
five-star favourite recipes with you!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";"></span></b></div>
<h1>
<span style="font-size: 11.0pt;">Oatmeal Bars</span></h1>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 cups oatmeal,
uncooked (I used the quick rolled oats)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¾ cup brown sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup butter (I
used butter. Julia Child said to!)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">dash of baking soda</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Heat until lightly
bubbling and stirring often: sugar, butter and pinch of soda. Remove from heat.
Add oatmeal and blend. Spread mixture in a well-greased 8-inch square pan (or round
equivalent) and bake at 350F for 10 minutes. Cut into bars or triangular slices
while warm. </span></div>
<h1>
<span style="font-size: 11.0pt;">My Mother’s Oatmeal Cookies</span></h1>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp baking soda</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ cup boiling water</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup shortening</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 cup packed brown
sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 cup rolled oats </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 ½ cups flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ tsp salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¾ cup chocolate
chips (or other flavoured chips)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Dissolve soda in
boiling water, stir well and set aside. Cream together butter, shortening and
brown sugar. Mix in oats and boiling water mixture and blend well. Gradually
blend in flour sifted with salt.<span style="mso-spacerun: yes;"> </span>Shape
dough into 1’ balls. Place on parchment paper-lined cookie sheet and flatten
with fork, once then a second time for a plaid pattern, if you’re feeling
Scottishy.<span style="mso-spacerun: yes;"> </span>Bake at 350F for 7-10 minutes
until lightly browned. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Light
n’Fluffy Shortbread with benefits</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Note: If you have
an electric mixer or food processor—do use it for this recipe. If not, your own
brute strength and a strong wooden spoon will do…remember that New Year’s
resolution to buff up those biceps?</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">With an electric
mixer or food processor, beat together</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 cup softened
butter with </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup icing sugar.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Sift together </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 ½ cups all
purpose flour and </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup cornstarch. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Stir this gradually
into the butter mixture.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">At this stage, you
may wish to stir <u>one</u> of these ingredients, or create your own concoction!
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">-1 cup chocolate
chips OR</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">-4 oz cup dark
chocolate roughly chopped OR</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">-1 cup chopped cherries
OR</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">-1 cup dried
cranberries</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Shape into balls –
about 1 ¼ in size.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Place on an
ungreased baking sheet or on a cookie sheet lined with parchment paper. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Bake in 300F over
for 20 to 25 minutes or until firm and lightly browned around the edges. Makes
about 32 to 40 cookies.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">(For a gluten free
version, substitute 1 ½ white rice flour for 1 ½ cups all purpose flour and add
1 tsp xanthium gum with white rice flour.)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Gorgonzola
Pasta Sauce</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ cup butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">3 garlic cloves,
finely chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ cup white wine</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 ¼ cup whipping
cream</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup Parmesan
cheese</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ cup crumbled
gorgonzola cheese</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ cup toasted pine
nuts (to sprinkle over each dish)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Heat butter in a large
skillet then add the garlic and sauté until light brown. Add wine and simmer
for two minutes. Add cream and cook on medium heat until cream begins to
bubble, about 3 minutes. Add salt and pepper to taste, then Parmesan and
Gorgonzola cheese.<span style="mso-spacerun: yes;"> </span>Toss sauce with
cooked fettuccine and place in pasta bowls. Sprinkle with toasted pine nuts.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">NOTE: For the meat
lovers in the bunch, add thinly sliced prosciutto or cooked bacon on top of
each dish.</span></div>
<h1>
<span style="font-size: 11.0pt;">Salmon with Maple-Pistachio Crust</span></h1>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 large tail piece
of salmon</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1/4 cup maple syrup</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp curry powder</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp Dijon mustard</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1/2 cup chopped
shelled and chopped pistachios (sold at the Bulk Barn)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Line a rimmed
cookie sheet with tin foil. Wash and dry salmon with paper towel and place skin
side down on the sheet. Sprinkle salmon with salt and pepper. Mix together
syrup, curry and mustard. Chop up or crush nuts. Preheat oven to 425F.. Cover
the areas of the sheet that don't have fish on them with tin foil this keeps
the oil from splattering and burning. Spoon half of maple syrup mixture over
fillets then sprinkle with nuts. Drizzle remaining maple mixture over tope.
Bake in centre of oven at 425F for 35 min.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<h1>
<span style="font-size: 11.0pt;">Pork with almond crust</span></h1>
<span style="font-size: 11.0pt; font-weight: normal; mso-bidi-font-weight: bold;">This
recipe is one of my all-time favourites! <span style="mso-spacerun: yes;"> </span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">For the marinade,
whisk together in a small bowl:</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¾ cup plain yogurt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 garlic cloves,
minced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tbsp olive oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tbsp fresh lemon
or lime juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp Dijon mustard</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ tsp pepper</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Place roast in a
Ziploc bag<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 3 lb boneless
centre-cut pork loin roast.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Place roast in a
Ziploc bag and pour marinade over top. Seal the bag and then place it in a dish
large enough to hold it. Refrigerate overnight or for at least 6 hours, turning
several times.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">For nut mixture
coating, mix together</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 cup finely
chopped almonds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup fresh
breadcrumbs</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ tsp salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Preheat oven to
350F. Scrape off most of the marinade from the roast, then roll roast in the
nut mixture and press into the roast.<span style="mso-spacerun: yes;"> </span>In
a shallow baking dish or roasting place, place roast. Cook 40-45 min per lb
until meat thermometer reads 170F (about 2 hrs for a 3 lb roast).</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<h1>
<span style="font-size: 11.0pt;">Smoked Salmon and Red Onion Pizza Topping</span></h1>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">See recipe below
for thin crust pizza dough or buy a frozen thin crust and omit the pre-bake
instructions.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">125 g pkg cream
cheese softened</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tbsp snipped
fresh dill</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ tsp coarsely
ground pepper</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup thinly sliced
red onions</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 cup mozzarella
cheese</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">25 g<span style="mso-spacerun: yes;"> </span>(1 oz) smoked salmon</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Blend together and
cream cheese and dill and spread over partially baked pizza crust or frozen
store-bought thin crust. Sprinkle with pepper, onion rings, then mozzarella.
Bake at 400F for 15-20 minutes or until crust is golden brown and cheese
bubbles. Cut salmon into strips and arrange over pizza.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<h1>
<span style="font-size: 11.0pt;">Breadmaker Thin-Crust Pizza Dough</span></h1>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Makes 2 12” thin
crust pizzas or 1 16” crust</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 cup water</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tbsp granulated
sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 ¾ cups
all-purpose flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 ¼ tsp
breadmachine yeast</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "Times New Roman","serif";">For a Herb
Crust, stir into flour:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp dried basil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp oregano </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "Times New Roman","serif";">For pans:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Spray oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tbsp cornmeal</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Measure ingredients
into breadmaker baking pan in the order given. Insert pan into oven breadmaker
chamber and select the Dough option. Prepare pizza pans: lightly spray with oil
and sprinkle 1 tbsp cornmeal on each pan. When dough is ready, remove it to a
lightly floured board, cover with a heavy tea towel or large bowl and let rest
for 10-15 minutes. Divide dough in half. Roll out one piece into a 12-inch
circle and place in pan. With fingertips, gently push dough to edges of pan.<span style="mso-spacerun: yes;"> </span>Repeat with second piece of dough.<span style="mso-spacerun: yes;"> </span>To partially bake the crust, prick the crust
lightly with a fork and bake in a preheated 400F oven for 6-8 minutes on the
oven’s lowest oven rack. Add your choice of toppings and bake for another 15-20
minutes at 400F or until lightly browned.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<b>
</b><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span class="recipehd1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;">Smoky
Ontario Apple Oka Bites</span></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">12
slices smoked bacon</span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";"><span style="mso-tab-count: 1;"> </span> </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1/4 cup grainy
mustard </span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Arial Unicode MS";"><span style="mso-tab-count: 1;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 crunchy apples
cut into 24 wedges</span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Arial Unicode MS";"><span style="mso-tab-count: 1;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">250 g </span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Arial Unicode MS";"><span style="mso-tab-count: 1;"> </span></span><span style="font-family: "Times New Roman","serif";">Oka
cheese, cubed into 24 pieces</span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Arial Unicode MS";"><span style="mso-tab-count: 1;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Arial Unicode MS";">(Or, try other cheeses like </span><span style="font-family: "Times New Roman","serif";">Gorgonzola or Stilton for savoury substitutes)</span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Arial Unicode MS";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">In a skillet over
medium heat, cook bacon in batches until cooked through, <i>limp but not crispy</i>.
Place on a paper-towel lined plate to soak up fat and let cool. Preheat oven to
375°F. Cut each strip of bacon in half to make 24 small strips. Spread each
strip with 1/4 tsp mustard and wrap around an apple wedge and piece of cheese.
Secure with toothpick. Repeat with remaining ingredients. Arrange bites on a
parchment or foil lined baking sheet. Bake in preheated oven just until bacon
starts to bubble and cheese begins to melt, about 3-5 minutes. Do not overcook.
Serve immediately or refrigerate and quickly reheat under the broiler. Makes 24
pieces. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "Times New Roman","serif";">Irresistible
Emmenthal Cheese and Garlic Spread</span></b><span style="font-family: "Times New Roman","serif";"> </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 lb Emmenthal
cheese, finely grated </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">3 tbsp low fat
mayonnaise</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">4 garlic cloves,
minced </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Coarse black pepper
to taste </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Salt to taste </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Mix all ingredients
together. Let stand 30 at room temperature or overnight in the fridge to
develop flavour. Great served with mini pitas or very firm crackers. Do not
heat. (Tip: Allow grated cheese to reach room temperature before mixing with
other ingredients. This will make it easier to mix.)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "Times New Roman","serif";">The Nutty
Canadian Cheese Log</span></b><span style="font-family: "Times New Roman","serif";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">You can make this
ahead and freeze it, allowing it to thaw in the fridge overnight. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 pkg cream cheese,
softened </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 1/2 cups finely
grated Old Cheddar Cheese </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">4 tbsp syrup,
divided </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1/2 cup toasted,
finely chopped pecans </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Blend cheeses with
2 tbsp maple syrup. Chill until firm in plastic wrap, about 1 hr. Using plastic
wrap, shape the cheese mixture into a rectangle block. Place block on wax paper
and brush with remaining 2 tbsp syrup.<span style="mso-spacerun: yes;"> </span>On
another sheet of wax paper, place chopped pecans and roll the block in the nuts
to coat all sides. Wrap nut-covered log in this wax paper and refrigerate for
2-3 hours (or freeze and thaw for a few hours in the refrigerator). Serve with
crackers.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="bodytxt1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;"><b>No-Fail Spicy Topless
Apple Tart</b> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="bodytxt1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;">Use McIntosh,
Cortland, Spy or Newtown Apples.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="bodytxt1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;">Pastry:<span style="mso-bidi-font-weight: bold;"></span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="bodytxt1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;">2 cups all purpose
flour</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="bodytxt1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;">2 tbsp white sugar</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="bodytxt1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;">¼ tsp salt</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="bodytxt1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;">1 tsp cinnamon</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="bodytxt1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;">¼ tsp cloves</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="bodytxt1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;">¾ cup cool butter</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="bodytxt1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;">1 egg yolk, beaten</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="bodytxt1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;">2 tbsp water</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="bodytxt1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;">Filling:<span style="mso-bidi-font-weight: bold;"></span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="bodytxt1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;">6 cups (6-7 medium
sized apples) peeled, coarsely grated apples (no need to core!)</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
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<span class="bodytxt1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;">1 tsp cinnamon</span></span></div>
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<span class="bodytxt1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;">Pastry: In a large
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<span class="bodytxt1"><span style="color: black; font-family: "Times New Roman","serif"; mso-ansi-font-size: 11.0pt; mso-bidi-font-size: 11.0pt;">Tip #2: If the apples
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min and place the foil ring on the pastry edge if necessary to prevent burning.
Let cool. Sift icing sugar over top.<span style="mso-spacerun: yes;">
</span>Serve with frozen yogurt or ice cream.</span></span><span style="font-family: "Times New Roman","serif";"></span></div>
Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-1225074363381315622015-04-09T16:25:00.002-04:002015-04-09T16:25:46.219-04:00Maple Syrup Baklava - Let the Springing begin!<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLqKNGKjTt_aMrNfygrmxm9HTzynMMXivJBxcVdq3Wq6Azg5CdJ8pD9TdmgFB3_J81RDL-DZskuwQjO6n7D6jSrvkBoeshokepLbp4jpxSvKBIeJdCiGt3hkCjWFLEqIzIl4wczfUdPSr/s1600/maple+syrup+pic+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLqKNGKjTt_aMrNfygrmxm9HTzynMMXivJBxcVdq3Wq6Azg5CdJ8pD9TdmgFB3_J81RDL-DZskuwQjO6n7D6jSrvkBoeshokepLbp4jpxSvKBIeJdCiGt3hkCjWFLEqIzIl4wczfUdPSr/s1600/maple+syrup+pic+1.jpg" height="247" width="320" /></a>For some reason, when I hear George Harrison's tune "Here Comes the Sun" I am reminded of maple syrup season in the Ottawa Valley. The early morning sun is creeping over the horizon, zigzagging its way through a hilly grove of maple trees standing in a bed of melting snow. A hollow pinging sound echoes throughout the forest as maple sap drips from tree trunks into large aluminum pails. Alas, winter is over and it's maple syrup season. Time for a batch of my East-meets-West Maple Baklava!</div>
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<br /></div>
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I developed this recipe a few years ago when I happily discovered that I had an abundance of maple syrup AND a lot of phyllo pastry on hand. I also discovered that phyllo is kind of impatient, just like me. It demands that you work quickly and efficiently to prevent the pastry sheets from drying out. I suggest you pretend you are a dentist or surgeon and prepare all of your tools and ingredients in advance so they are ready to go for the final pastry assembly. In addition, keep the phyllo sheets that are to be worked, covered with a damp tea towel or plastic bag to prevent the pastry sheets from drying out and tearing. Until next time.....happy baking! And remember, phyllo doesn't bite. Honest!</div>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
NOTE: See more of my phyllo pastry tips below the Maple Baklava recipe.<b></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><br /></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b>Maple Baklava</b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
(Note: have everything ready before
you start)</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
1 1/2 cups pistachios or walnuts,
finely chopped</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
1/4 c sugar</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
1 tsp cinnamon</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
¼ tsp ground cloves</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
1 pkg phyllo dough (in pastry
section of frozen foods) thawed</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
1 c melted butter</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
2 1/4 c pure maple syrup, heated</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
¼ cup water</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
1 ½ tsp lemon juice</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
1 ½ tsp lemon or orange rind grated</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
2 tbsp chopped nuts</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
Combine nuts, sugar, and spices. Brush a 9x13" baking pan with butter.
Lay thawed pastry on table or large, work surface. Cover sheets to be worked
with a plastic bag and damp towel until you’re ready to use them. Cut all
sheets from the pkg in half width wise. Set aside 10 to work with and cover
remaining pastry. Brush a sheet of pastry with butter and then layer in pan, do
this with 10 sheets. Sprinkle with 1/3 of the nut mixture. Butter and layer 7
more sheets in pan, top with 1/3 nut mixture. Butter and layer 7 more sheets
and rest of nuts. Top with 16 more buttered phyllo sheets and brush with
remaining butter. <br />
Important: With a very sharp, serrated knife, score and cut through the
layers of pastry into 1 1/2" squares. (It will crumble to pieces if you
cut it after it’s baked.) Bake at 350F for 15 min, then 325F for another 30-35
min, or until a rich golden brown. (Keep an eye on the edges for burning.)
During the last 20 minutes of baking, in a saucepan mix together syrup, water,
lemon and rind. Bring to a boil, then turn down heat and let simmer for 10-15
min, stirring occasionally. Remove from heat. When baklava is done, immediately
pour the very warm syrup mixture evenly overtop. Sprinkle 2 tbsp chopped nuts
overtop. Cool in the pan for at least 4 hours and enjoy!<br />
<br />
Phyllo tips:<br />
<br />
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Buy frozen phyllo dough
in long rectangular boxes in the frozen food aisle at the grocery store.
One 1 lb/500 g box contains 18-20 sheets pastry sheets. Folding and
cutting instructions are in the box.</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Thaw frozen dough in
the refrigerator overnight. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Read the entire phyllo
recipe before you begin.</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Practice folding or
rolling instructions with a cloth napkin, first. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Work fast with this
pastry because it dries out quickly. Pretend you’re a surgeon: have
fillings, tools and work surfaces prepared before you unwrap the pastry
from the package. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">DO NOT let phyllo
sheets to be worked, dry out or get wet. Keep them well covered with a
large sheet of plastic wrap and a very slightly dampened tea towel on top.
(Large clear plastic lawn bags are great for this purpose!)</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Unroll the sheets from
the package. Very gently pull sheets apart. Using a soft pastry or paint
brush, quickly brush each entire sheet, right out to all edges, with
melted butter or oil. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Always cut pastry with
a sharp serrated knife before baking. It will flake and crumble if you cut
it after baking.</span></li>
</ul>
<br />
<br />
Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-106939482088417322015-02-25T14:54:00.001-05:002015-02-25T14:54:20.856-05:00Ye Don't Say--Salmon for a St. Patrick’s Day Feast? <div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVkXWqyKlWDMSZceW-WyOzsa7Ops0c0BLSlf7F5ZO1gHcb6aDjbDm_0AeKuCVpNdVUI8Uicvx2ItvWh3z7KTPuIA4pfDATCIclGlJnPt4sKFecNTTrkWIVAggxNYL48lpQMObfEPdIHdb/s1600/FBC+St+Patricks+submission+from+BarrhavenBites.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVkXWqyKlWDMSZceW-WyOzsa7Ops0c0BLSlf7F5ZO1gHcb6aDjbDm_0AeKuCVpNdVUI8Uicvx2ItvWh3z7KTPuIA4pfDATCIclGlJnPt4sKFecNTTrkWIVAggxNYL48lpQMObfEPdIHdb/s1600/FBC+St+Patricks+submission+from+BarrhavenBites.jpg" height="195" width="320" /></a></div>
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<br />
<div class="MsoBodyText">
<span style="font-size: 11.0pt; mso-ansi-language: EN-CA;">If
St. Patrick’s Day finds you waxing poetic, blazing a warpath to find your only
green cable-knit sweater and yearning for a splendid Irish dish—other than
stew—for your green day feast—be <span style="mso-spacerun: yes;"> </span>brave—think
pink. Think salmon! Whistle the Irish Spring tune and follow in the footsteps
of Finn mac Cumhail, mythical Irish warrior turned poet. Legend has it, he was
given the poetic gifts of magic, insight and the power of words—all from eating
the Salmon of Knowledge from the Boyne River. And writing poetry was the ideal
protective leisure pursuit for a warrior in those days because poets in Celtic
society were considered sacred, mystical beings to be protected from harm or
death at all costs. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">Manly yes, but I like it too.
Whether or not you’re an aspiring warrior or poet virtuoso it’s never too late
to begin reaping the many great health benefits from salmon; longevity being
one of them.<span style="mso-spacerun: yes;"> </span>Chocked full of Omega-3 DHA
and EPA fats found in fish oil, vitamins A, C (both powerful antioxidants) and
E as well as niacin and riboflavin, salmon is credited with lowering the risk
of heart disease and stroke, Alzheimer’s, eye disorders and cancer. To fully
benefit from salmon’s “good fat” qualities, always broil, bake or grill
it—avoid frying it. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">As the Irish say, “Long life
to you!”<span style="mso-spacerun: yes;"> </span>Fight the good fight, try these
tasty salmon recipes and dream big. Perhaps mid-life will see you celebrating
your 60<sup>th</sup> birthday in Ireland dining on salmon, rooming at an
ex-warrior’s Bed and Breakfast and penning insightful poetry by candlelight in
the wee hours of darkness. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoBodyText">
<b><span style="font-size: 11.0pt; mso-ansi-language: EN-CA;">To
get you started, here are a few unromantic but cold hard facts for buying and
cooking salmon:</span></b></div>
<div class="MsoBodyText" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 11.0pt; mso-ansi-language: EN-CA; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-size: 11.0pt; mso-ansi-language: EN-CA;">Choose fresh fillets over frozen whenever possible. </span></div>
<div class="MsoBodyText" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 11.0pt; mso-ansi-language: EN-CA; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-size: 11.0pt; mso-ansi-language: EN-CA;">Pick tailpiece fillets—they’re sweet and lean.</span></div>
<div class="MsoBodyText" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 11.0pt; mso-ansi-language: EN-CA; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-size: 11.0pt; mso-ansi-language: EN-CA;">Flesh should be thick, firm, moist and bright in colour. </span></div>
<div class="MsoBodyText" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 11.0pt; mso-ansi-language: EN-CA; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-size: 11.0pt; mso-ansi-language: EN-CA;">Before cooking, rinse in cold water. Thoroughly pat dry.</span></div>
<div class="MsoBodyText" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 11.0pt; mso-ansi-language: EN-CA; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-size: 11.0pt; mso-ansi-language: EN-CA;">Cook for 10 minutes per inch (measure at its thickest part) or more to
taste at 400F-425F.</span></div>
<div class="MsoBodyText" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 11.0pt; mso-ansi-language: EN-CA; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-size: 11.0pt; mso-ansi-language: EN-CA;">Done when juices run clear; flesh is opaque, slightly moist and flakes
easily.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<h2>
<b><span style="font-size: 11.0pt;">Salmon with Maple-Nut Crust</span></b></h2>
</div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">1 large tail piece of salmon</span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">1/4 cup maple syrup</span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">1 tsp curry powder</span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">1 tsp Dijon mustard</span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">1/2 cup chopped almonds,
pecans or shelled pistachios </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">Line a rimmed
cookie sheet with tin foil. Wash and dry salmon with paper towel and place skin
side down on the sheet. Sprinkle salmon with salt and pepper. Mix together
syrup, curry and mustard. Chop up or crush nuts. Preheat oven to 425F. Spoon
half of maple syrup mixture over fillets then sprinkle with nuts. Spoon
remaining maple mixture over nuts. Cover the areas of the sheet that don't have
fish on them with tin foil pieces. This keeps the oil from splattering and
burning. Bake in centre of oven at 425F for 35 min.</span></div>
<h2>
<span style="font-size: 11.0pt;"></span></h2>
<h2>
<span style="font-size: 11.0pt;"> </span></h2>
<h2>
<span style="font-size: 11.0pt;">Sweet n’ Feisty Lime Salmon</span></h2>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">¼ cup frozen lime juice
concentrate</span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">1 tbsp maple syrup or honey</span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">3 tbsp rum, sa</span>mbucca <b>or</b>
tequila (optional)</div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">1 large (2-3 lb) fillet of
salmon (skin on)</span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">1 tsp dried dill </span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">Spoon frozen juice into a
measuring cup and stir until a little slushy. In a separate bowl, mix together
maple syrup and rum and add thawed lime concentrate. Rinse salmon under cold
water and pat dry with paper towels. Line a rimmed cookie sheet with tin foil
and place the salmon skin side down, touching foil, flesh side up. Using a
pastry brush, paint ¾ of the lime mixture on the salmon. Sprinkle with dill.<span style="mso-spacerun: yes;"> </span>Let stand for 15-20 minutes. Cover the
exposed areas of the cookie sheet (outside the sides of salmon) with strips of
foil to prevent burning. Bake in preheated 425F oven on the middle rack for 25
minutes. Transfer salmon (with skin on) to a large platter and drizzle reserved
juice mixture on top. Scatter lime and lemon slices around the salmon on the
edges of the platter and garnish with a few sprigs of dill if you wish. With a
large spatula lift fish fillet from skin and serve.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoBodyText">
<h2>
<b><span lang="EN-US" style="font-size: 11.0pt;">Elegant
Dill-Parsley Salmon Loaf </span></b></h2>
</div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">2 cups fresh
cooked or tinned salmon, flaked</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">2 tbsp lemon
juice</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">¾ tsp salt</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">2 green onions,
chopped</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">2 cups soft
breadcrumbs</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">2 eggs, beaten</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">½ cup light
mayonnaise</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">¼ cup whole milk</span></div>
<div class="MsoBodyText">
<i><span lang="EN-US" style="font-size: 11.0pt;">For
Dill-Parsley Sauce:</span></i></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">Mix together: </span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">¾ cup low-fat
plain yogurt</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">2 tbsp fresh
dill, chopped (save a few sprigs for garnish)</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">2 tbsp parsley,
chopped </span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">¼ cup capers
(for garnish)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">Preheat oven to
350F. In a bowl combine all ingredients. Pour into a spray-greased 6 cup (1.5L)
loaf pan or bundt pan. Bake for 35 minutes until golden on top. Unmold the loaf
and slice. Place slices on serving plates, drizzle with sauce. Place a dill
sprig on each serving and scatter 4-6 capers over top. Serves 4-6. </span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<h2>
<b><span lang="EN-US" style="font-size: 11.0pt;">Dilly n’
Caper Smoked Salmon Salad </span></b></h2>
</div>
<div class="MsoBodyText">
<i><span lang="EN-US" style="font-size: 11.0pt;">Dressing:</span></i></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">2 tbsp light
mayonnaise</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">2 tbsp plain
yogurt</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">2 tsp white wine
vinegar or cider vinegar</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">1 small garlic
clove minced</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">1 tbsp fresh
dill, chopped</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">1 tbsp fresh
parsley chopped</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<i><span lang="EN-US" style="font-size: 11.0pt;">Salad:</span></i></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">½ cup chopped
red onion</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">12 slices (about
8 oz) smoked salmon, cut into thin strips <b>or</b> leftover cooked salmon</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">2 tbsp capers
(bottled is fine)</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">6-8 cups mixed
spring greens or watercress, washed and loosely torn into pieces</span></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">½ cup
Pumpernickel or Sourdough croutons (optional)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span lang="EN-US" style="font-size: 11.0pt;">Whisk together
mayonnaise and yogurt, vinegar, dill, parsley and a pinch of salt and
pepper.<span style="mso-spacerun: yes;"> </span>Pour over greens and toss to
mix. Sprinkle red onion and capers over top and toss gently. Place salmon
strips over top and toss very gently. Serve with Pumpernickel or Sourdough
bread croutons if you wish.</span></div>
<div class="MsoNormal">
<br /></div>
Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-70186335095777662622014-09-26T15:27:00.000-04:002014-09-29T16:21:34.131-04:00Buckle up for a Mission of Gluten Free Bread baking (and cookies too!)<!--[if gte mso 9]><xml>
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<br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhBCk4-8L2l9wwFnBmA2etRHEFNE7S90Ru7fovFE72d8i5l8Ymx1Os57aOTmq4DwUUJsXhkC8HvezQv-MHv5luEG0CUQF-_w83d0NOLY6Kltq6e9TEhqbIlVvACS6UHfp-dA1LkD9D1DD/s1600/3+in+the+basket.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhBCk4-8L2l9wwFnBmA2etRHEFNE7S90Ru7fovFE72d8i5l8Ymx1Os57aOTmq4DwUUJsXhkC8HvezQv-MHv5luEG0CUQF-_w83d0NOLY6Kltq6e9TEhqbIlVvACS6UHfp-dA1LkD9D1DD/s1600/3+in+the+basket.jpg" height="160" width="320" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Gluten
Free Bread baking is not for the Faint of Heart!</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i style="mso-bidi-font-style: normal;">Mr. Hunt, this isn't mission
difficult, it's mission impossible. "Difficult" should be a walk in
the park for you. </i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">And your mission,
M. Hunt, should you choose to accept it, is to make a Gluten Free Loaf of Bread with the
trusty help of Ms. Breadmaker. She must be armed with a Gluten Free bread
cycle. She has been assigned to guide you on this mission because, without her
smarts and clever assistance you are likely to fail miserably in accomplishing
the task. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">One thing you must
know about the GF Bread assignment before you embark upon it, is that all of the starch
and flour players are extremely temperature sensitive—meaning they cannot be
cold. They must be at room temperature or be warmed before being mixed
together. If you don’t tend to their quirky temperaments, they will hive off in
little clumps and ruin your party. So, make them feel welcome, and encourage
them to mix and mingle as a group. They particularly like being whisked
together and whirled about in a big warm stainless steel bowl. Be mindful of
the liquid ingredients too on your mission. They too must be warm to be
cooperative and helpful.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">The main reason you
want Ms Breadmaker as your trusty mission chum however, is because GF bread
dough is extremely sticky and therefore very hard to transfer and move about...i.e. to baking pans,
or to shape into loaves. It is simply easier to bake the dough in the
breadmaker. Believe me, I
am a free agent who can attest to this. After many trials and tribulations—which
yielded several little inedible doorstops—I have chosen to simply press 6 for
the Gluten Free Cycle and let Ms. Breadmaker do her magic! </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">So, strap on the apron and let's get started: </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">(Please note: To reward you for your persistence and patience, I
have included recipes for delicious, easy-to-make Gluten Free cookies!)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Tips
for making Gluten Free Bread in the breadmaker:</span></b></div>
<br />
<ul>
<li><span style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Get
to know your breadmaker and write down on a label affixed to the machine, when
the kneading cycle ends so you can remove the bread paddles from the dough
before the baking cycle begins. Because the dough is sticky the paddles will
bake into the bread and become hard to remove afterwards.</span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";"> </span></b></li>
</ul>
<br />
<ul>
<li><span style="font-family: "Times New Roman","serif";">Be
sure to have all ingredients at room temperature or warmed as instructed. The
ingredients MUST be warm when making gluten free bread otherwise the dry
ingredients may clump together and the dough won’t mix well or rise properly. </span></li>
</ul>
<br />
<ul>
<li><span style="font-family: "Times New Roman","serif";">Read
the entire recipe before embarking on this mission.GF bread is UBER-fussy to
make..until you get the hang of it!</span></li>
</ul>
<br />
<ul>
<li><span style="font-family: "Times New Roman","serif";">Use
wet hands take the bread machine paddles from the dough after the bread machine
kneading cycle has ended </span></li>
</ul>
<br />
<ul>
<li><span style="font-family: "Times New Roman","serif";">Use
a wet spatula to smooth the dough out before the rising and baking cycle
begins.</span></li>
</ul>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Tools
needed:</span></b></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">Breadmachine
with a gluten free bread cycle</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">A
meat or food thermometer (Why? To test the temperature of the warm water used
in the recipe to 110F – 115F AND to test the baked bread for doneness)</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">Large
stainless steel mixing bowl (Why metal? Because you will be placing the bowl in
the oven)</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 14.2pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -14.2pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">Strong
handled rubber spatula (Why? To help the breadmachine mix the dough. Tip: Wetting
it will prevent the dough from sticking to the spatula, making it easier to
spread the dough.)</span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 14.2pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -14.2pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">Oven
timer (Why? to remind you to remove the bread machine paddles before the baking
cycle begins)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Basic
Gluten Free White Bread for the Breadmachine</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Mix the following
dry ingredients together in a large metal bowl. The starches have a tendency to
clump so mix the ingredients thoroughly. After mixing: warm the ingredients in
the bowl in the oven at 200F for 5 minutes. TIP: Be sure to use oven mitts when
removing the hot bowl from the oven!</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">3
cups white rice flour (you may vary this by using 2 cups white rice flour and 1
cup brown rice flour)</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">1
cup dry skim milk powder</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">2
tsp salt</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 21.3pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -14.2pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">¾
cup potato starch</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">¾
cup tapioca starch </span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 21.3pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -14.2pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">½
cup cornstarch</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">4
½ tbsp. sugar</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">1
½ tbsp. xanthan gum</span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 14.2pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l4 level1 lfo4; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">3
¼ tsp bread machine yeast</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">While the dry
ingredients are warming in the oven, prepare and mix together the following wet
ingredients and place them in the breadmachine pan.</span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 21.3pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">2
¼ cups warm water (Warm to between 110F – 115F. Test with meat thermometer)</span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 21.3pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">4
large eggs at room temperature (Warm them by placing them in a bowl and
covering them with hot water. Let stand for 5-10 minutes) Crack the eggs into
the breadmachine pan and beat them lightly with a fork in the pan. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Add to pan:</span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 14.2pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -14.2pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">1/3
cup canola oil</span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 14.2pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -14.2pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">1
½ tsp cider vinegar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Place
pan in breadmachine. Choose the Gluten free cycle. Press Start. </span></b><span style="font-family: "Times New Roman","serif";">When the breadmachine begins the
mixing cycle, open the lid open and gradually add the warmed dry ingredients
with a large scoop or big spoon. Scrap down the dry flour from the edges of the
pan with a dry rubber spatula and help the mixing, if necessary. Close the lid.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">NOTE:
Set your oven timer for about 20-25 minutes to remind you to remove the bread
machine paddles from the dough after the kneading cycle ends and before the
rising and baking cycle begin.</span></b><span style="font-family: "Times New Roman","serif";">
The dough is sticky so wet your hands with cold water before plunging your
hands in the mixed dough to remove the bread machine paddles. I remove the
paddles because they tend to get stuck in the baked bread. After you have
removed the paddles, wet a spatula and quickly smooth out, and flatten the top
of the dough to yield a well formed loaf.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">When the breadmaker
beeper indicates the bread is baked, use an oven or meat thermometer to test
for doneness. Place probe on the middle of the loaf. Temperature must be 200F
or higher.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Remove bread from
the breadpan and allow to cool on a wire rack.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Tip: End crusts
make nice croutons when chopped up and tossed with a little olive oil and
chopped garlic. Spread on a low-rimmed cookie sheet and toast in the oven at 325
for about 20 minutes. Or make breadcrumbs with the end crusts. Chop up, spread
on a low-rimmed cookie sheet and toast them at 325 in the oven for about 20
minutes. Chop finely in a food processor. Store crumbs in the freezer.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Cinnamon
Raisin Gluten Free Bread for the Breadmachine</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 ¾ cups brown rice
flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup potato starch</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ tapioca starch</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup white sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ cup dry skim milk
powder</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tbsp xanthum gum</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 ½ tsp
breadmachine yeast</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 ¼ tsp salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tbsp cinnamon</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 ½ cups raisins</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 cup water (water
temp should be between 110 and 115F)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tbsp vegetable
oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tsp cider vinegar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 eggs lightly
beaten (warm eggs in their shells in warm water)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 egg whites,
lightly beaten (warm eggs in their shells in warm water)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Use your
breadmachine, with the Gluten Free option to make this bread. I select the
largest loaf size (2.5 or 3 lbs) and the default bread colour setting (medium),
i.e. not dark or light.</span></div>
<ul>
<li><span style="font-family: "Times New Roman","serif";"> </span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif";">Warm
4 eggs in their shells, in hot water in a bowl and set aside.</span></li>
</ul>
<br />
<ul>
<li><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif";">Mix the dry ingredients together
in a large metal bowl. The starches have a tendency to clump so mix the
ingredients thoroughly. If the room temperature is cold, you may warm these
ingredients in the metal bowl in the oven for a few minutes at about 200F.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">Place warm water in the
breadmachine breadpan. Add oil and cider vinegar.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif";">Add 2 egg yolks and 2 egg whites,
lightly beaten, into the breadpan.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">Place breadpan in the
breadmachine. Close lid and choose the Gluten Free cycle, largest size loaf
option and press start.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">When mixing cycle begins, with a
large scoop or spoon slowly add the warm dry ingredients to the wet
ingredients, as the breadmachine mixes. Scrape down the sides with a spatula.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif";">Close lid. </span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif";">Set oven timer for 20-25 minutes
to remind you to remove the breadmachine paddles from the dough at the end of
the knead cycle and before the rising and baking cycle begins.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">When timer sounds, be sure the
mixing cycle has ended, then <b style="mso-bidi-font-weight: normal;">wet your
hands with cold water</b> and remove the paddles from the dough. <b style="mso-bidi-font-weight: normal;">Smooth out the top of the dough with a wet
spatula</b>. Close the lid and allow the rising and baking to continue.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">When the breadmachine beeper
indicates the bread is baked, open the lid and test for doneness (200F is
done!) with a meat thermometer inserted into the middle of the bread.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">When baked through, remove the
breadpan and shake the bread out of the breadpan and allow it to cool
thoroughly on a wire rack.</span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Robust
Gluten Free Brown Bread for the Bread Machine</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 ½ cup brown rice
flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 cup sorghum flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1/3 cup cornstarch</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup amaranth
flour (ground amaranth seeds)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tbsp dry skim
milk powder</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tbsp xanthum gum</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 ¾ breadmachine
yeast</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 ¼ tsp salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 ¼ cups water
(temperature must be 110 to 115F)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tbsp vegetable
oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tbsp liquid honey</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tbsp molasses</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp cider vinegar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 eggs lightly
beaten (warm eggs in their shells in warm water)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 egg whites,
lightly beaten (warm eggs in their shells in warm water)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Use your
breadmachine, with the Gluten Free option to make this bread. I select the largest
loaf size (2.5 or 3 lbs) and the default bread colour setting (medium), i.e.
not dark or light.</span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l6 level1 lfo6; text-indent: -18.0pt;">
<br /></div>
<ul>
<li><span style="font-family: "Times New Roman","serif";"> </span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif";">Warm
4 eggs in their shells, in hot water in a bowl and set aside.</span></li>
</ul>
<br />
<ul>
<li><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif";">Mix the dry ingredients together
in a large metal bowl. The starches have a tendency to clump so mix the
ingredients thoroughly. If the room temperature is cold, you may warm these
ingredients in the metal bowl in the oven for a few minutes at about 200F.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">Place warm water in the
breadmachine breadpan. Add oil and cider vinegar.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif";">Add 2 egg yolks and 2 egg whites,
lightly beaten, into the breadpan.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">Place breadpan in the
breadmachine. Close lid and choose the Gluten Free cycle, largest size loaf
option and press start.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">When mixing cycle begins, with a
large scoop or spoon slowly add the warm dry ingredients to the wet
ingredients, as the breadmachine mixes. Scrape down the sides with a spatula.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif";">Close lid. </span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif";">Set oven timer for 20-25 minutes
to remind you to remove the breadmachine paddles from the dough at the end of
the knead cycle and before the rising and baking cycle begins.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">When timer sounds, be sure the
mixing cycle has ended, then <b style="mso-bidi-font-weight: normal;">wet your
hands with cold water</b> and remove the paddles from the dough. <b style="mso-bidi-font-weight: normal;">Smooth out the top of the dough with a wet
spatula</b>. Close the lid and allow the rising and baking to continue.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">When the breadmachine beeper
indicates the bread is baked, open the lid and test for doneness (200F is
done!) with a meat thermometer inserted into the middle of the bread.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">When baked through, remove the
breadpan and shake the bread out of the breadpan and allow it to cool
thoroughly on a wire rack.</span></li>
</ul>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l6 level1 lfo6; text-indent: -18.0pt;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Gluten
Free Lemon-Chocolate-Pistachio Sugar Cookies</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup white rice
flour (or brown if you prefer)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup ground
almonds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ cup tapioca flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ cup potato starch</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp xanthum gum</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp baking powder</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ tsp salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup brown sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup white sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ cup softened
butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tbsp fresh lemon
juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp vanilla
extract</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";"><span style="mso-spacerun: yes;"> </span>2 tsp freshly grated lemon rind</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 large egg yolks</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup chopped
pistachios</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1/4 chocolate chips</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1/3 cup white sugar
(to roll cookies in)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<ul>
<li><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif";">Heat
oven to 350F</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif";">Mix together in a large bowl: dry
ingredients (white flour to salt)</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">Using a food processor, whirl
butter to soften completely, add sugars and pulse to blend thoroughly.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif";">Add lemon juice through to egg
yolks. Pulse well until blended.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">Add flour mixture 1/3 cup at a
time and pulse until well blended.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">Add
pistachios and chocolate chips, pulse lightly just enough to add evenly in the
dough.<span style="mso-spacerun: yes;"> </span></span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Cover to large
baking sheets with parchment paper. Shape dough into 1 inch balls. Roll each
ball in sugar and place on the baking sheet.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Bake cookies for 15
minutes, then flatten balls in a crisscross fashion and bake about 6-10 minutes
longer. Remove pans from oven and let cookies cool on the pans for another 5
minutes. Then remove cookies to a wire rack and allow them to cool completely.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">This recipe makes
about 24-30 cookies. PS: I like cookies on the small side!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Gluten
Free Orange-Chocolate-Walnut Sugar Cookies</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup white rice
flour (or brown rice flour if you prefer)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup ground
almonds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ cup tapioca flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ cup potato starch</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp xanthum gum</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp baking powder</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ tsp salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup brown sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup white sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ cup softened
butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tbsp fresh orange
juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp vanilla
extract</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";"><span style="mso-spacerun: yes;"> </span>2 tbsp freshly grated orange rind</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 large egg yolks</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup chopped
walnuts</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ chocolate chips</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1/3 cup white sugar
(to roll cookies in)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<ul>
<li><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif";">Heat
oven to 350F</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">Mix together in a large bowl: dry
ingredients (white flour to salt)</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">Using a food processor, whirl
butter to soften completely, add sugars and pulse to blend thoroughly.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif";">Add orange juice through to egg
yolks. Pulse well until blended.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">Add flour mixture 1/3 cup at a
time and pulse until well blended.</span></li>
</ul>
<ul>
<li><span style="font-family: "Times New Roman","serif";">Add
walnuts and chocolate chips, pulse lightly just enough to add evenly in the
dough.<span style="mso-spacerun: yes;"> </span></span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Cover to large
baking sheets with parchment paper. Shape dough into 1 inch balls. Roll each
ball in sugar and place on the baking sheet.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Bake cookies for 15
minutes, then flatten balls in a crisscross fashion and bake about 6-10 minutes
longer. Remove pans from oven and let cookies cool on the pans for another 5
minutes. Then remove cookies to a wire rack and allow them to cool completely.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">This recipe makes
about 24-30 cookies. PS: I like cookies on the small side!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
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<b><span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Gluten
Free Quinoa Ginger Molasses Cookies</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">½
cup butter</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1
cup packed brown sugar</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1
large egg</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">¼
cup molasses</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">2
cups quinoa flour </span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">2
tsp baking soda</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">½
tsp salt</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">½
tsp ground cloves</span></div>
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<br /></div>
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<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Preheat
the oven to 350F. Cream the butter and brown sugar in a large bowl. Beat in the
egg and molasses. Set aside.</span></div>
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dough forms.</span></div>
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<br /></div>
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roll each ball to coat. Place balls 2 inches apart on a parchment lined baking
sheet and bake on the centre rack for 8-10 minutes. <span style="mso-spacerun: yes;"> </span>(In my oven, I bake them for 16 minutes on the
oven’s two middle racks, then turn the baking sheets around and switch the
placement on the racks and bake for another 4 minutes.) The cookies should look
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">The
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<br />
<br />
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<br /></div>
Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-14902703356084148522014-08-20T20:09:00.000-04:002014-08-20T20:09:01.332-04:00I am the Canadian Lentil! Hear me roar (from the canned beans aisle...)<!--[if gte mso 9]><xml>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoXZOsZ3AKBvL0LXXIAa_DCTiJOw43n-gdOiWpPBHUWMlDBJ9Bd0CkxUlcPV3QbhrQNfO08-JGJSY-DrbomKBgO6LQA8nZQvwMtSLYywWKKBoaLIdn1pYlV4QwryDYTCIW8qdUEjTbahMZ/s1600/Lentils+crisps+2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoXZOsZ3AKBvL0LXXIAa_DCTiJOw43n-gdOiWpPBHUWMlDBJ9Bd0CkxUlcPV3QbhrQNfO08-JGJSY-DrbomKBgO6LQA8nZQvwMtSLYywWKKBoaLIdn1pYlV4QwryDYTCIW8qdUEjTbahMZ/s1600/Lentils+crisps+2.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Canadian Crisps with Red Lentils and Maple Syrup</td></tr>
</tbody></table>
<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">If the lowly lentil was standing before me feeling dejected,
for never being picked to play on the food dish team, I would tell this little
powerhouse of nutrients to hold her head high and remind her that she is high in
protein and fibre and low in fat, that her plant is environmentally friendly
because it fixes nitrogen into the soil which reduces the need for chemical
fertilizers and, that her culinary roots date back to prehistoric times in
Ancient Greece. </span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">“Sure, sure” she might sniffle, “but why is no one picking
<i style="mso-bidi-font-style: normal;">me</i> to play a leading role in their
party dishes?” “I’m snazzy in my red and green colours. I’m approachable and
friendly: available dried or pre-cooked AND I don’t even need to be pre-soaked
before cooking! But maybe folks can’t find me in the grocery store? That’s it,
I’ll tell them I usually hang out in the same aisle as canned beans.” <span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Actually, Ms. Lowly Lentil you should tell folks that
you play really well with others! We both know, cooked and pureed red lentils
make a great addition to vegetable dishes like mashed sweet potatoes,
vegetarian loaves and burgers, or baked goods like cakes, muffins, and cookies.
Whole green lentils keep their shape when cooked and add variety and colour to stews,
soups, and salads. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Best of all Ms. Lentil, I like your nutty, Canadian style. <b style="mso-bidi-font-weight: normal;">Gesh, that’s it!</b> Drop the Lowly Lentil,
I’m-sorry Routine and shout from the grocery store shelves, I AM A CANADIAN LENTIL
and my country is the largest grower and exporter of lentils in the world! <span style="mso-spacerun: yes;"> </span>Pick me! Pick me!” </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">In the meantime, I’ll try to boost your popularity with
these recipes, eh?</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Canadian Crisps with Red lentils and Maple
Syrup </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
cups Buttermilk (I used the dry Bulk Barn buttermilk: 1/4 cup of the dry mix to
2 cups water and mix well)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½ cup
cooked lentils (I used ½ split red lentils covered in water and cooked on
simmer for 10 minutes, Just make sure the water is one inch about the lentils
in the pot. Drain very well and cool for this recipe)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼ cup
brown sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼ cup
maple syrup</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
cups all-purpose flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tsp baking soda</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½ tsp
salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup dried cranberries, chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½ cup
walnuts, chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼ cup
pumpkin seeds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/3
cup poppy seeds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/3
cup flax seeds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/3
cup sesame seeds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp fennel seeds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp caraway seeds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Preheat
oven to 350F.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
a food processor (or with a strong arm), mix together buttermilk, lentils,
brown sugar, and maple syrup until smooth. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
a big bowl, stir together flour, soda and salt. Add the buttermilk mixture,
then add the cranberries and remaining seeds. Stir <u>just until blended</u>.
Store about 21 times and no more!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Grease
<b style="mso-bidi-font-weight: normal;">two</b> small (8 inch by 4 inch) loaf
pans. Pour batter evenly into the two pans. Bake for 40 minutes or until the top
of each feels springy. Test for doneness with a long sharp knife which inserted
should come out clean. When done, place pans on a wire rack to cool for 10
minutes, then flip the loaves onto the rack. Let the two loaves for another 24
hours. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">The
next day, when the loaves have cooled completely, using a VERY sharp bread
knife, slice the loaves as thinly as possible. Lay the slices flat on a
parchment lined baking sheet. Bake at 350F for 20 minutes, then flip them over
and bake for another 20 minutes. They should be crispy and well-toasted and
dried out when done (kind of like biscotti!) Bake them for a little longer if
they are not crisp. Let them cool in a single layer on wire racks. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Voila.
You will have fancy, schmancy whole grain crisps to delight your friends with
your favourite cheeses! </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Roasted Pears and Lentil Tart</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
pkg defrosted puff pastry</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
egg lightly beaten</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp bread crumbs</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2 Bartlett
pears, cored and thinly sliced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½ cup
green lentils (if canned, rinse and drain well)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼ cup
currants, soaked in hot water for 10 minutes, then drained well</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/4
cup chopped walnuts</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp brown sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½ tsp.
cinnamon</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp melted butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp maple syrup to drizzle over top of tarts when serving </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Set
oven to 450F. Cut the puff pastry in half. On a very lightly floured surface, roll
each piece of pastry to about 1/8 thickness. Cover a baking sheet with
parchment paper and place rolled pastry on top.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Lightly
brush to egg around the border of each pastry piece. Sprinkle 1 tbsp of
breadcrumbs evenly on each piece within the one inch frame. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
a medium sized bowl, combine the pears, lentils, currants, walnuts, brown sugar
and cinnamon. Add the melted butter and mix.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Divide
the mixture evenly in half and spread onto the two tart pastry pieces.
Distribute evenly. Bake the tarts for 25 minutes.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Drizzle
with honey.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Note:
As a variation, you may use phyllo pastry and layer the ingredients within
sheets of phyllo. Be sure to keep the sheets covered as you work. For tips on
baking with phyllo, search “phyllo” on my blog.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Nutty
Red Lentil Loaf with Cranberries</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2/3 cup red lentils</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1 cup hazelnuts</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1 cup walnuts</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1 large carrot</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2 celery sticks</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1 large onion, sliced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/3 mushrooms</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4 tbsp butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2 tsp mild curry powder</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2 tbsp tomato ketchup</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2 tbsp soy sauce</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1 egg, beaten</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2 tsp salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4 tbsp fresh parsley, chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2/3 cup water</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Simmer the lentils in boiling
water for 10 minutes, then drain well. Chop the nuts in a food</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">processor, then set aside. Chop the
carrot, celery, onion and mushrooms into small chunks.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Fry the vegetables in butter for 5
minutes then stir in the curry powder and cook for a minute. Cool. Mix the lentils
with the nuts, vegetables and remaining ingredients.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Grease and line the base and
sides of a 2 lb loaf pan with parchment paper or a sheet of foil. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Press the mixture into the pan. Preheat
the oven to 375F and bake the loaf for about 1 hour until just a little firm.</span><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Cover the top of
the loaf with a piece of foil if it starts to burn. Allow the mixture to stand in
the pan for about 15 minutes before you turn ii out of the pan. Peel off the paper
or foil very carefully. The loaf will be soft and moist when you slice it. Serve
with cranberries or your favourite chutney.</span></div>
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<br /></div>
Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com3tag:blogger.com,1999:blog-2339048920483538248.post-81855787617853297882014-02-11T09:47:00.002-05:002014-02-11T09:47:51.350-05:00Olympics vs Valentine's Day? Team up with your freezer!<!--[if gte mso 9]><xml>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;">Freezer-Friendly Non-smoking Cinnamon Phyllo Cigars.</span></i></td></tr>
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</xml><![endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">As
the Olympics and Valentine’s Day move in with competing agendas you ask: how
can I sport the least amount of apron-time in the kitchen and still defend my title
as a Culinary Casanova? You want to show your patriotic love for your country’s
athletes AND still impress your Twinkle Toes with your best triple-jump-gastronomic
maneuvers on the BIG day. May I suggest…in between luging, the biathlon, cross
country skiing and medal presentations… why not whip up a few freezable appetizers,
entrees, and desserts? Fall in love with your freezer all over again and embrace
the clever invention of Clarence Birdseye. </span><br />
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With
the goal of <span style="mso-spacerun: yes;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">preserving fresh foods to serve
to his family year round—a</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">nd oodles of Olympian determination</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">—</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Mr. Birdseye not only invented a
system for fast-freezing fresh food, he also designed a foolproof packaging system
for containing the goods. <span style="mso-spacerun: yes;"> </span>His $7 dollar
investment in 1923 in </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">an </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">electric fan, buckets
of brine and a few cakes of ice earned him a cool $22 million six years later when he
sold his patents and trademarks to the </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Goldman-Sachs Trading Corporation and the Postum
Company, which later became the General Foods Corporation. Quite the
podium-worthy accomplishment for a simple Brooklyn taxidermist-by-day and family
chef-by-night, wouldn’t you say?<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Food
experts now agree that the processing and quality of frozen foods, such as
seasonal fruits and vegetables, have come a long way since the 1930s. Caterers and
hoteliers, for instance, now quietly admit that store-bought frozen phyllo and
puff pastries happily take the guesswork out of producing these time-consuming little pastry numbers. And let’s face it, whether you’re a pastry artist or
Olympic champion, it’s all about executing a perfect performance, getting to
the finish line in record time and looking like a pro. </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Now it’s
your turn to step up. Here are a few freezer friendly recipes to inspire your
Olympic dreams and complement your already outstanding, medal-worthy culinary
skills. <span style="mso-spacerun: yes;"> </span>Ready, set, Sochi!</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Goat Cheese Fig Puff Pastry Mini-Tarts</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Equipment
needed: </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Two
12 cup mini-tart pans</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">One,
<span style="mso-spacerun: yes;"> </span>two-and-one half inch diameter cookie
cutter or glass or cup </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Note:
this recipe makes about 18-20 tarts. Use dough-scraps and reroll to cut out
more.</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
300 g pkg Goat Cheese</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
8 oz (227 g) pkg Calimyrna Figs- finely chopped (I used scissors for this)</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp port sherry </span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
pre-rolled sheet of 450 g Presidents Choice puff pastry (Note: one pkg contains
two plastic wrapped rolls)</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Preheat
oven to 375F.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
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one sheet of butter puff pastry on a clean work surface or on top of parchment
roll package. Be sure to keep pastry covered as you go to prevent it from
drying out. Using a two-and-one-half inch diameter round cookie cutter, cut out
circles and gently fit each circle into the openings in the pan. Reroll pastry
scrapes as you go, cut out and fit into cups. This recipe makes roughly 18-20
tarts). TIP: Fill empty tart openings with a little water to prevent scorching.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Using
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pastry cup.</span></div>
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at 375 on the middle rack for 25 minutes until very lightly browned around the
edges.</span></div>
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immediately. <span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">OR, freeze tarts in a flat cookie tin or box</b>. <span style="mso-spacerun: yes;"> </span>To reheat, place frozen tarts on rimmed, flat
cookie sheets and reheat @ 350 for about 15 minutes. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Alternatives/options: </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Mix
goat cheese with 1/3 cup drained, chopped sun-dried tomatoes and ¼ cup toasted
slivered almonds. Omit port sherry.</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Mix
goat cheese with 1/3 cup cooked, chopped bacon and ¼ cup shredded cheddar cheese.
Add port sherry if you wish. </span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Mix
goat cheese with 1/3 cup shelled and chopped pistachios, 3 tbsp maple syrup and
½ tsp curry. </span></div>
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<![endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-CA; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">I freeze this recipe in ½ cup plastic
containers. Thaw in the refrigerator. In a small saucepan, reheat over the
lowest possible heat setting. DO not let it boil or it will curdle. Serve over
past and/or chicken.</span><br />
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/* Style Definitions */
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{mso-style-name:"Table Normal";
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line-height:115%;
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font-size:11.0pt;
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</span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
cup butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2-3
garlic cloves, minced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
cup white wine</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
¼ cups half and half cream</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½
cup Parmesan cheese</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
cup Gorgonzola, crumbled</span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Have all ingredients measured and
prepared. Heat butter in large skillet then add the garlic and sauté until
light brown. Add wine and simmer for two minutes. Add cream and cook on medium
heat until cream begins to bubble, about 3 minutes. Add salt and pepper to
taste, then Parmesan and Gorgonzola cheese.</span></div>
<br />
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Sugared-Cinnamon
Pecans (A nice pre-dinner snack or salad addition)</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">I
store these nuts in a plastic bag and keep them in the freezer to have ready as
a salad-topper or a snack anytime. Allow nuts to warm to room temperature before
adding to the salad. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp Canola oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
cups pecans</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/8
tsp EACH: cinnamon, cloves, nutmeg</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp sugar</span></div>
<div class="MsoListParagraph" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Heat
oil over medium heat in large fry pan. Stir in nuts. Heat about 3-5 minutes on
medium heat until heated and very light brown. Stir frequently and watch
carefully to prevent scorching. Remove from heat. Mix spices and sugar in a
small bowl. Sprinkle mixture over nuts and stir well. Line a large cookie sheet
with aluminum foil. Place nuts in a thin even layer and toast at 3250F for 8-10
min, stirring at 3 min intervals until fragrant and lightly browned. Again,
stir often and watch carefully to prevent scorching.</span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"></span></div>
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<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Quick Red Pepper Coulis (Perfect
with Chicken or drizzled over Cod)</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">I
freeze this coulis in small ¼ cup plastic containers. Thaw each portion in the
refrigerator and drizzle over meat or fish dishes or drizzle over soups.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup bottle roasted peppers, drained</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4
tbsp olive oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp red wine vinegar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Pinch
of salt and pepper</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Whirl
all ingredients together in a mini food chopper OR chop and whisk ingredients
together by hand. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Cilantro
Pesto (Excellent with Cod, Trout or Halibut)</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Again,
I freeze this pesto in small ¼ cup plastic containers. Thaw each portion in the
refrigerator as needed. Drizzle over fish entrees.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 cup
Cilantro leaves-finely chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">3 large
garlic cloves</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">3 tbsp
white-wine vinegar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">3 tbsp
olive oil</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Finely
chop cilantro and place in a bowl. Mince garlic and add to cilantro. Whisk in
vinegar, then oil. Or place all sauce ingredients in a blender or food
processor and <span class="blsp-spelling-error">purée</span>.</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Sun Dried Tomato Pesto</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">(Excellent on crostini/with crackers or stuffed
in a chicken breast with brie cheese) </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">This
recipe can be frozen in small ¼ cup size plastic containers and thawed in the
refrigerator as needed. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½ cup
almonds, slivered</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
garlic gloves</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup drained oil-packed sundried tomatoes</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Pinch
salt and pepper</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/3
cup olive oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
food processor, chop nuts with garlic until coarsely ground. Add sundried
tomatoes, salt and pepper, pulse until finely chopped. Keep the food processor motor
running and add the oil in a thin steady stream until smooth.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Other optional alternatives/additions: </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Use
walnuts instead of almonds. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Add
3 tbsp currants, (pre-soaked in hot water, drained) </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Vegetarian Strudel</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">NOTE:
This recipe makes TWO Phyllo pastry strudel logs and serves 6-8 people. Each
serving is about 4 inches long. It can be prepared ahead of time and baked a
few hours later. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">To
freeze this recipe: bake it completely and freeze afterwards. <span style="mso-spacerun: yes;"> </span>Thaw it in the refrigerator. Then, place strudel
logs on a baking sheet and reheat at 350F for about 20 minutes. Cover with foil
(loosely) if they are browning too quickly and lower heat to 325F.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Filling:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2-3
heads of garlic (If you like a lot of garlic, use 3!)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
medium onion cut into small cubes</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
carrots, cut into cubes</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
red or yellow pepper diced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
250g celeriac, peeled and diced (This is a very ugly looking vegetable. It
reminds me of Nanny McPhee. It looks like a rutabaga with warty veins. Despite
its ugly appearance it adds wonderful flavour to soups and vegetarian dishes) </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
roma or plum tomatoes, seeded and chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">(optional:
add 1 parsnip cut into cubes or 1 cup cubed squash) </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp olive oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tsp salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Pepper
to taste</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp fresh rosemary or ½ tsp dried</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp fresh thyme or ½ tsp dried</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
cups pearl wheat*see Note below (look in the grains aisle of the grocery store
for pearl wheat) or rice or quinoa - cooked </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">125
ml goat cheese</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
cup fresh basil, chopped </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Phyllo</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">10
sheets Phyllo Pastry</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp olive oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">3
tbsp water</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½
cup dry breadcrumbs, seasoned with a pinch of thyme, oregano and basil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Preheat
oven to 400F</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Garlic-
cut the top quarter off the head of each garlic. Wrap in foil and set aside. Place
chopped carrots, parsnip, pepper, celeriac and tomatoes in a large bowl. Toss
with oil, salt, pepper, rosemary, thyme. Line a large roasting pan with a
rimmed edge, with parchment paper. Spread vegetable mixture evenly over the
sheet.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Place
the garlic and vegetables in the oven and roast for 30-40 minutes. Toss at 10 –
15 minute intervals. They are ready when slightly brown and garlic is soft when
squeezed.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Place
vegetables in a bowl and allow to cool. Squeeze garlic cloves out of skins and
over the vegetables. Toss gently to mix. Add cooked pearl wheat, or rice or
quinoa, goat cheese and basil. Add more seasoning if you wish.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Note:
The trick with phyllo pastry is to work fast. Keep pastry to be worked covered otherwise
it will dry out and crumble. Cover the unworked pastry with a damp tea towel
and a plastic layer over top.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Arrange
two tea towels in a single layer on a work surface, like a counter or table
top. Place a sheet of Phyllo on each tea towel. Brush each sheet, quickly, with
olive oil and water mixture. Sprinkle breadcrumbs overtop. Repeat this process
until you have 5 layers in each stack.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Place
filling along the long edge of the each stack. Roll up jellyroll style. You can
use the tea towel to help nudge the roll along.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Line
a large flat baking sheet with parchment paper. Carefully transfer the rolls to
the baking sheet. Slash through the top layers of Phyllo on the diagonal in
4-inch intervals to guide you for serving pieces. Brush each log with remaining
oil mixture. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Bake
in 400F degree oven for about 35-40 minutes until well browned and crisp.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">To
cook Pearl Wheat:</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
a large saucepan, place 1 cup pearl wheat and about 5 cups water in pan. The
wheat should be covered by about 3-4 inches of water. Bring to a boil and
simmer very gently for about 45 minutes to 1 hour until wheat puffs up, is
chewy and firm but not mushy. Drain in colander and allow to cool. You will
have about 3 cups of cooked pear wheat when done. Freeze in one cup servings
and use for soups or other vegetarian recipes. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Non-Smoking Easy
Cinnamon Phyllo Cigars</span></b><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">These little treats freeze very well and take very little time to thaw. Store in an airtight container between layers of wax paper. </span><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Honest:
They that taste just like Baklava!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Makes
about 20 rolls or cigars</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Filling:</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½
cup chopped pistachios walnuts, and/or pecans</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/3
cup granulated sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/2
tsp cinnamon</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
tsp cloves</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">pinch
of nutmeg</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
cup melted butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp honey</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">8
phyllo pastry sheets</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Toast
chopped nuts at 350F for 5-7 minutes or until fragrant. Let cool. Mix together
sugar, cinnamon; cloves, nutmeg and cooled nuts. Set aside. Mix melted butter
with honey and blend well. Lay one sheet of phyllo on work surface. Brush
completely with butter/honey mixture. Lay another sheet on top and brush again.
Cut these 2 buttered sheets width wise into 5 even strips, about 3 ½” wide.
Place 1 ½ tsp filling on one end and ½” from sides. Roll up, tucking in sides
on the first and second turns. Seal with melted butter and place seam side down
2 inches apart on ungreased cookie sheets. (Covered prepared and unbaked rolls
with a sheet of plastic.) Brush very lightly with remaining melted butter.
During the last 5 min of baking, sprinkle remaining nut mixture over the centre
of each roll. Bake in a 350F oven for 15 minutes until golden. (Watch
carefully.)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Note:
Any sweet or savoury filling can be used with this easy-to-assemble recipe.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Rosemary Butter cookies (Old fashioned
icebox cookies)</span></b></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">You’ll need a food processor or your own
brute strength to whip these up. Get your motors running…</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup unsalted butter at room temperature</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¾
cup white sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
large egg</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tsp vanilla extract</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
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½ cups white all-purpose flour</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
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<br /></div>
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logs in:</span></div>
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<br /></div>
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and sugar on low speed until light and fluffy. Add egg and vanilla then pulse
on low speed until mixed in. Add Rosemary and salt and mix on low speed until
combined and mixed.</span></div>
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parchment paper or wax paper on counter or cutting board and roll into a 12
inch log, about 1 1/2 inches in diameter. Smooth out log and wrap in parchment
paper or wax paper or saran and place in freezer. Repeat with second piece of
dough. Freeze until quite firm. 1 hr or overnight.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Heat oven to 375F. Remove logs from
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two baking sheets with parchment paper.</span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Brush with egg white and roll in white
sugar. Cut into ¼ inch slices and place on baking sheets lined with parchment
paper. Place about ½ inch apart. Oven racks should be in the middle of the
oven. Bake until lightly browned around the edges, about 18 to 22 minutes. Cool
on a rack. Store in the fridge or freeze. Excellent with sliced Cantaloupe and
vanilla frozen yogurt!</span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-7883894507411092672014-01-25T10:43:00.000-05:002015-02-25T19:52:42.056-05:00Need an image makeover in 2014? Make soup. Feed many. Pay your taxes. <div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXCGr9xcfOJj9AXqQqO_kpsA34eTRqd1PhC_3A1eP7zhFFvfXvMDjTOmZ_itYUr5uk5QJQEcwDjT8aIkbB3UX87hJuWAhoT5_eVRSTtzWC7-uPeo93tMye1n5OLDJHOb23PCr2gCOHu7N/s1600/Soup+pic+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXCGr9xcfOJj9AXqQqO_kpsA34eTRqd1PhC_3A1eP7zhFFvfXvMDjTOmZ_itYUr5uk5QJQEcwDjT8aIkbB3UX87hJuWAhoT5_eVRSTtzWC7-uPeo93tMye1n5OLDJHOb23PCr2gCOHu7N/s1600/Soup+pic+1.jpg" height="178" width="200" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">What
could an innocent bowl of soup and a murderous, bootlegging, tax-evading crime
boss possibly have in common? A free lunch, that’s what! </span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">After the 1929 stock
market crash, America plunged head first into the Great Depression. The Dirty Thirties
got off to a gritty start. Millions of people lost their jobs and their homes.
They had nowhere to sleep and nothing to eat. <span style="mso-spacerun: yes;"> </span>In the 10 years preceding the crash, during
the Roaring Twenties, Prohibition was in full force (the banned sale of alcohol
in the US) and the underground economy flourished. <span style="mso-spacerun: yes;"> </span>The illegal making and selling of liquor was
rampant and many men became rich and infamous from their bootlegging exploits,
including Scarface Al Capone. <span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">After
the stock crash, while President Herbert Hoover mused over possible new
economic strategies and hoped folks would just “suck up” the hard times like
good Americans—Mr. Capone had another plan.<span style="mso-spacerun: yes;">
</span>Capone had become a skilled opportunist and knew that timing was
everything in comedy and crime. Since President Hoover wasn’t exactly stepping
up to whet peoples’ appetites, Capone seized the moment to shed his crummy
image as a two-bit gangster and began doling out free soup to hungry mobs on
the streets of Chicago on a daily basis—sometimes, serving as many as 1,000
people a day! And this, my friends is the nefarious tale of how a feared gangster,
bootlegger, and the fourth child in a family of nine children of Italian
immigrants would become synonymous with the innocent bowl of soup…and the dawn
of soup kitchens in America.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Now here’s
an offer you can’t refuse...i</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">n 2014, when</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> you’re looking for a way to reduce your lunch
bill, your waistline and time in the cafeteria soup line, why not try making
your own soups? And here's the good news, it's cheap and legal! Portion the soup into single servings in plastic containers,
freeze and then reheat them in a microwave. Add a sandwich or a few cheese and
crackers, some fruit and voila you’ve saved yourself time and given yourself a
healthy meal option. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Steal a
page out of Al Capone’s methodology and do the soup-job in a big way. Set aside a
few hours and make several soups at once. Here are a few gadgets and inside
tips to make your soup- making exploits a synch:</span></div>
<ul>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">If you
have a <b style="mso-bidi-font-weight: normal;">slow cooker</b>, make the soup in
this so you don’t have to stay at home all afternoon watching over a simmering
pot.</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Also,
invest in a <b style="mso-bidi-font-weight: normal;">hand-immersion blender</b>.<span style="mso-spacerun: yes;"> </span>In my mind, it is unsafe, time-consuming and
messy to be transferring soup from a hot pot to a stand up blender and then
transferring it back to the pot to reheat. With a stick-style hand immersion
blender, you simply insert the wand into the soup and carefully zap it to blend
the soup into a smooth consistency. No mess…no flying hot liquids decorating
your kitchen walls.</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Save time
and energy…for <b style="mso-bidi-font-weight: normal;">hard-to-peel or finicky vegetables</b>
like turnip, squash or broccoli, asparagus-buy the ready peeled and chopped
versions in the produce section or freezer section of your grocery store. Be
sure to use these veggies right away since they do tend to spoil quickly.</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Purchase
chicken stock and vegetable stock <b style="mso-bidi-font-weight: normal;">bouillon
cubes</b>. You simply add 1 or 2 cups of boiling water to each cubes, stir and…
tada you have stock.</span></li>
<li><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Freeze the soup base</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> <b style="mso-bidi-font-weight: normal;">without milk or cream</b> in individual portions. To serve: thaw, reheat
and <u>then</u> add a little milk or cream at over very low heat at the last
minute. DO not let soup boil with milk or cream in it. It will curdle.</span></li>
<li><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Stock up</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> on basic
soup making ingredients: onion, garlic, celery etc. The method for soup making is
always the same: sauté these ingredients in oil then add the vegetable of
choice (carrots, squash, asparagus, peppers, turnips, sweet potatoes, etc.). Sauté
for another 20 minutes. Stir in liquid vegetable or chicken stock. Puree. Add
spices and additional flavourings as you wish. <b style="mso-bidi-font-weight: normal;"> </b></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><b style="mso-bidi-font-weight: normal;">Go wild and experiment</b> a little…I add peanut butter, curry and orange
juice to my carrot soup! As you know, I believe peanut butter goes with
everything. </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"></span></li>
</ul>
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Give these recipes a try and let me know how what you think!<br />
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Roasted Sweet Potato Soup</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
large Sweet Potatoes – about 2 lbs</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp olive oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½ tsp
salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
small onion, chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
stalks celery, diced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
carrot, peeled and diced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
garlic cloves, minced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Dash
of pepper</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
cups Chicken broth (chicken broth cubes are fine) plus 3 cups water</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp lemon juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Peel
and chop sweet potatoes into ½ inch cubes. Place in a large bowl and toss with
1 tbsp of the olive oil. Place them in a single layer in a rimmed, large,
spray-greased roasting pan or baking sheet. Roast at 450F for about 20-25
minutes. Stir at halftime. They should be tender to a fork and lightly browned
when done. Place in slow cooker.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
a large pot, heat remaining oil (1 tbsp) over medium high heat then fry onion,
carrot, celery, garlic, pepper and salt. Cook until softened, stirring often.
About 8 minutes. Place cooked vegetables in slow cooker with sweet potatoes. Add
2 cups broth and 3 cups water to the slow cooker. Stir well to combine all
ingredients</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Place
lid on slow cooker and cook on low for 3-4 hours cook on High for 2-3 hours.
When ready, add 1 tbsp lemon juice and blend well with a hand immersion
blender. Ladle into hot serving bowls.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Optional:
if you like Rosemary—add 1 tsp fresh rosemary or ¼ dried rosemary to vegetables
when cooking.<span style="mso-spacerun: yes;"> </span>Garnish each serving with
fresh crumbled rosemary leaves.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Asparagus Soup</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">10-12
stems of fresh asparagus, trimmed</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
garlic cloves, finely chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
stalks of celery, finely chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
red pepper, seeded and finely chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4
cups chicken or vegetable stock (the bouillon chicken cubes are ideal for this)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Salt
and pepper to taste</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
a large pot combine asparagus, garlic, celery, red pepper and chicken stock.
Bring to a boil and simmer until vegetables are tender. About 10-20 minutes. OR
At this point, you can place the mixture in a slow cooker (without the stock),
then add the stock and cook for about 2-3 hrs on High.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Next,
puree with a hand immersion blender. Add salt and pepper to taste.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Optional
garnishes when serving: chopped Kale, shredded aged cheddar cheese or cooked
crisp bacon bits</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Red and Orange Pepper and Tomato Soup</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp olive oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1 med
onion, finely chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
cups chopped sweet peppers, red, orange and yellow will do!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
stalks celery, trimmed and finely chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
19 oz. can fresh plum tomatoes, drained and chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1 ½
cups vegetable broth (bouillon cubes are perfect for this-available in at the
Bulk Barn</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tsp grated lemon peel</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½ tsp
salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
a large pot, heat olive oil and sauté onion, peppers and celery over medium
heat until tender. Add tomatoes and simmer uncovered for about 10 minutes. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">At
this point, you may place the mixture in the slow cooker, add the stock and
cook on High for about 2-3 hrs. OR you may cook on the stove. Add the stock to
the pot and simmer for about another ½ hr. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Next,
puree with a hand immersion blender. Add salt and pepper to taste.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Add
grated lemon peel.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Serve
hot with garnishes of your choice: chopped Kale, parsley, breadcrumbs, grated
cheddar cheese, cooked bacon bits.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Broccoli Soup</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
bunch of broccoli, chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
med onion, chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
large white potatoes, peeled and chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
garlic clove</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">3
stalks celery, chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
cups chicken or vegetable broth (bouillon cubes are fine)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tsp orange rind</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½ tsp
dried thyme</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Pinch
hot pepper flakes</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Pinch
of pepper</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Peel
and chopped broccoli stems. Separate florets from stems and set aside florets.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
a large pot, combine broccoli stems, onion, potatoes, garlic, orange rind,
thyme pepper and hot pepper flakes.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Reduce
heat and simmer for about 10 minutes. Add broccoli florets and simmer, covered
for about 10 minutes. At this point, you may transfer this mixture to a slow
cooker, add the stock and cook on High for 2-3 hours OR on the stove, add the
stock to the pot and simmer for another ½ hr on low heat.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">When
ready, puree with a hand immersion blender. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">You
have created the base for the soup. You may reheat portions and add ½ cup milk
to each portion. Only add milk after soup is heated…do not boil with milk in
it. If you choose, you may add shredded cheddar cheese to each serving for
garnish.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Butternut Squash Soup</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">For
the soup base:</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1 ½
tbsp. olive oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup carrots peeled and chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup celery, chopped </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup onion, chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">8
cups peeled, seeded and chopped butternut squash</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">(Tip:
you can buy peeled, seeded and cubed butternut squash in the produce section or
frozen vegetable section of most grocery stores. It saves a lot of time if you
use this!)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2-3
garlic cloves, minced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">6
cups vegetable stock (the bouillon cubes are fine for this)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp cumin</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp allspice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Pinch
of nutmeg</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">When
reheating the soup, you may add about ¼ cup per serving of milk, cream or half
and half.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
a large pot over medium heat, heat the olive oil and sauté carrots, celery and
onion until soft, but NOT browned. *Add squash and garlic and sauté until squash
is soft.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">*AS an alternative</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">, you may toss the
squash cubes with 1 tbsp of olive oil and roast in the over at 450 for about 25
minutes. After 15 minutes, stir the minced garlic into the squash and continue
roasting the mixture for another 10-15 minutes. <span style="mso-spacerun: yes;"> </span>Then add this to the carrot, celery and onion
mixture. Continue with the recipe.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Place
mixture in slow cooker and add vegetable stock. Cook on High for 2-3 hours. Or
you may leave the mixture in the large pot and add the vegetable stock and
simmer for 20 -30 minutes until squash is tender to a fork. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Puree
with hand immersion blender. Add spices and stir well. At this point you may
portion this soup base into plastic containers and freeze them. When reheating,
heat until smooth and hot, then add milk, cream or half-and-half to taste. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Trout Chowder</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">While
making the chowder, you can bake the trout fillets in the oven. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
small plain or smoked trout fillets. <span style="mso-spacerun: yes;"> </span>Brush with a little olive oil, sprinkle with
pepper and bake in an ovenproof baking dish at 400F in the oven for 20-25 min.
When done, flake the fish with a fork and add to the chowder base.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">For
the base of the chowder:</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2 tbsp
butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Tip:
Chop all veggies into ½ inch cubes</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
celery stalks, chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
medium carrots, chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
onion, chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
red pepper, seeded and chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
/2 tsp salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">3 medium
size yellow-flesh type potatoes (Yukon Gold) cut into ½ inch cubes</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
cup dry white wine</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4
cups vegetables broth (if I don’t have leftover veggie water on hand, I use
Bulk Barn Vegetable bouillon cubes; mix 1 cube with 2 cups boiling water)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tsp Herbes de Provence (Bulk Barn does it again!)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
handfuls chopped greens such as: Kale, Chard and Spinach mixture (sold in a box
by PC Organic greens)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp parsley, chopped (for garnish when serving)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Melt
butter in a large pot over medium heat. Add celery, carrots, onion, and pepper.
Sprinkle with flour and salt. Cook, stirring frequently; until carrots start to
soften, about 5 minutes.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Add
potatoes, wine, broth and herbes de Provence. Bring to a boil, then reduce heat
to medium-low. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Simmer,
partially covered until potatoes are tender to a fork. About 12-15 minutes.
Stir in the cooked trout and Kale, chard and spinach mixture. This mixture
forms the base for the chowder. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Add to the base when you wish to eat:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Milk,
whipping cream or half&;half to thicken the chowder to your liking!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Heat
but do not let boil!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">I freeze
the base into two-cup portions WITHOUT the milk, cream, etc. When I thaw a
portion, I add some milk and whipping cream or half & half to thicken the
chowder a little.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Sprinkle
each serving with a little chopped parsley.</span></div>
Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-2266301180287527652013-07-08T15:59:00.000-04:002013-07-08T16:07:11.112-04:00A Penchant for Punch Perchance?<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOatQLgGcIhXUaPdc0gxnPQGtU6vbRdHA7Fg-5s-a7QyOlnaSwBvqPX1RJx5UtZDWTApphSW2bwkujd4n_ljH8RwDBYnpYFcnfsyjFwPmqIzXValfM56a5cQ8YoDhqxJCFUUyVSZhlRh3G/s1600/punch+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOatQLgGcIhXUaPdc0gxnPQGtU6vbRdHA7Fg-5s-a7QyOlnaSwBvqPX1RJx5UtZDWTApphSW2bwkujd4n_ljH8RwDBYnpYFcnfsyjFwPmqIzXValfM56a5cQ8YoDhqxJCFUUyVSZhlRh3G/s320/punch+1.jpg" width="320" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">When
my Mother announced that it was time for another Punch Bowl Excavation Mission,
we knew a party was underway! Better yet, I knew I would be entrusted to hunt
down the veritable, centric party beast in the depths of the crawlspace
underneath the stairs, in the deep, dark spaces under our family home. This
mission involved warding off creepy crawlers, spider webs, scary thoughts, whilst
crawling about on all fours amongst jam jars, rarely used cookware and my
Father’s wartime radio equipment. To this day, I’m not sure why I delighted in being
the triumphant bearer of the party-punch vessel. Perhaps my enchantment with
this activity derived from my Mother’s innate ability to turn the most mundane
task into a prize-seeking source of amusement… to be competed vigorously for amongst an
army of siblings and captured heroically as YOUR specialty. </span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Alas,
this same punch bowl, ladle and matching cups have migrated from my parents’
home to my home in the original box. It endures the same ceremonious resurrections
for gatherings and holiday parties and for most months of the year perches
happily beside the applesauce maker, apple corer, pressure cooker, giant slow
cooker, skates and Christmas cookie tins on my basement shelf behind the
furnace.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">The
truth is, punch is an easy way to serve a uniform drink to a multitude of
guests—without having to customize every drink order! Now, if your lack of a
punch bowl and matching cups is throwing you off punch making, fret no more.
Matchy-matchy dishware is not so fashionable now so any large glass bowl or
jug, with any kind of ladle will suffice to serve your party concoction. Glassware
too, from mismatched tumblers, small mason jars or old-fashioned orange juice
cups serve as cute little stand-ins for party cups. Why even those precious
china teacups Aunt Martha bequeathed to you would make fine whimsical vehicles
for punch imbibing! </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Whatever
your fancy, enjoy these summer punches to kick up some party fun at your next
soiree. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Punch
pointers:</span></div>
<br />
<ul>
<li><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Make sure ice
cube trays and molds are thoroughly clean before filling.</span></li>
</ul>
<br />
<ul>
<li><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Add
fizzy liquids, just before serving and pour them in VERY slowly or your bowl or
pitcher may overflow with bubbles. Soda water, ginger ale, sparkling water,
champagne, sparkling wines make lovely last minute additions.</span></li>
</ul>
<br />
<ul>
<li><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Fruit
garnishes left to float in the punch will soak up any alcohol so don’t get too
carried with hoovering down the leftover sliced lemons and limes!</span></li>
</ul>
<br />
<ul>
<li><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Check
your grocery store for <i style="mso-bidi-font-style: normal;">edible</i>
pesticide-free petals like marigolds, nasturtiums, roses and pansies to add to
your punch. </span></li>
</ul>
<br />
<ul>
<li><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">A
fancy way to spruce up a punch bowl is to add a ring of ice with petals or herb
leaves frozen within the mold. Simply fill the very clean mold halfway with
water and add petals or leaves attractively on top of the ice. Freeze for about
30 minutes or until it has set. Remove the mold from the freezer and fill it to
the top with water. Allow to freeze until solid, about 3 hours.<span style="mso-spacerun: yes;"> </span>When completely frozen and you are ready to
serve, run the mold under warm water and tap gently on the outside of the mold
to remove the ice in one whole piece. Add to the punch right away! You may also
try this same technique for making cute little ice cubes!</span></li>
</ul>
<br />
<ul>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Try
making punches with no-caffeine flavoured teas like chai, summer berries,
mandarin, mint…whatever you like.</span></li>
</ul>
<br />
<ul>
<li><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Mint
and other herb leaves like lemon basil add interesting flavour twists when
added to punches and iced teas.</span></li>
</ul>
<br />
<ul>
<li><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Punch garnishes
can be: berries like strawberries, raspberries, frozen cranberries, blueberries
and fruit slices like oranges, lemons, peaches, grapefruits, petals…just
remember the more colorful the better!</span></li>
</ul>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">A basic syrup to make ahead, cool and use
in punches and drinks goes like this: </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Combine
1 cup water with 1 cup sugar in a saucepan and bring to a boil. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Stir
it constantly for about 5 minutes until the sugar dissolves and the liquid is
clear. Watch carefully. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Remove
from heat and let cool.<span style="mso-spacerun: yes;"> </span>Will keep for
about1 week in the fridge.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">For a mint flavoured syrup:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> Make recipe as
above. When removed from heat, stir in 1 cup loosely packed mint leaves. Let
stand 15 min or more. Strain the syrup with a sieve and discard mint leaves.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Mint and Strawberry Lemonade</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">You
will need:</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">A
BIG Punch Bowl or a large pitcher</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Make
ahead and let cool, this syrup recipe: combine 1 cup water with 1 cup sugar in
a saucepan and bring to a boil. Stir it constantly for about 5 minutes until
the sugar dissolves and the liquid is clear. Watch carefully. Remove from Heat
and let cool.<span style="mso-spacerun: yes;"> </span>Will keep for about1 week
in the fridge.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">3
cups strawberries, hulled and sliced up (Save a few whole berries to garnish)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tablespoons chopped fresh mint leaves, plus a few mint sprigs to flower up the
finished punch</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup lemon juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup syrup (cooled) See recipe above.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4
cups chilled sparkling water, or Soda water</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">6
cups ice cubes (or make a ring of ice by freezing water in a round pan like a
jelly pan or bundt cake pan)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Combine
the strawberries and mint leaves in a food processor or blender and puree away.
Strain the mixture through a fine sieve. Transfer to a punch bowl. Add the
lemon juice and syrup and mix it up. Just before serving, SLOWLY pour the
bubbly water into the punch bowl. Add the ice cubes and garnish the mixture
with a few whole berries and mint sprigs. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">If
you like an alcoholic punch, put a bottle of gin or vodka nearby and serve
guests whatever they fancy!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Rose Hip and Hibiscus Tea Punch</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">12
cups water</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">9-12
rose hip hibiscus tea bags (sold at the Bulk Barn)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
cup sugar or honey</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup lemon juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup orange juice or tangerine juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">8
cups ice cubes</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Orange
and lemon slices</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
a large pot, bring the water to a boil then remove from the heat and add the
tea bags. Let steep about 20 minutes. Remove the tea bags and stir in sugar
until dissolved. Cover and refrigerate until well chilled, about 1 hour.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">When
ready to serve, pour the tea into a punch bowl and add the lemon and orange
juice and mix well. Add the ice cubes, fruit slices and serve.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Cranberry-Zinfadel Punch</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Make
24 ice cubes with cooled Rose Hip Hibiscus Tea. Fill each cube halfway and
place a mint leaf on top. Freeze for 30 minutes or until set then add more
water to fill the tray and freeze for another 3 hours.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Two
bottles (750 ml) chilled Zinfadel wine or your favourite rosé!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
cups cranberry</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup orange juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Combine
ingredients in a punch bowl. Add ice cubes. Serve.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Meloncholy No More!</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">You
will need one large punch bowl.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Mix
together in the punch bowl:</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4
cups banana orange strawberry blend juice OR pineapple juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
cups vodka</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¾
cup Midori melon liqueur</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½
cup cream of coconut (at the liquor store-this is NOT unsweetened coconut milk
as is sold for cooking in the grocery store)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½
cup lime juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Using
a melon baller (the small end) to make melon balls from:</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½
cantaloupe, chilled</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
honeydew melon, chilled</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
thick slices of seedless watermelon</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Thread
these onto cocktails picks or skewers. Place on trays and put in the freezer.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Add
4 cups crushed ice to the crushed ice to the punch. Garnish each glass with
melon sticks, and ladle punch into glasses and serve.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Pimm’s Anyone?</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">One
large punch bowl and glasses</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Make
ahead: 24 ice cubes with maraschino cherries and mint leaves. (Fill ice cube
trays halfway with ice, add a cherry and mint leaf to each cube. Freeze tray
for 30 minutes or until set, then top up with more water and freeze solid,
about 3 hrs)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">3
cups Pimm’s (a gin-based British drink available at the liquor store)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">3
cups ginger ale</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">3
cups lemon-lime soda or sparkling water</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4
cups extra ice cubes or 1 large ice ring made from ice mold </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Lemon
and orange slices for garnishing</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Combine
Pimm’s, ginger ale, lemon-lime soda in the punch bowl. Mix well. Add cherry ice
cubes and plain cubes. Garnish with lemon slices and serve.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Ola to the Mojito</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">One
large punch bowl</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4
cups light rum</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup mint-flavoured syrup (see recipe above)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½
cup fresh lime juice – key limes are the best choice for this</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">8
cups crushed ice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
cups chilled sparkling water</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup mint leaf sprigs, plus a few extra for garnishing</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">3
limes, thinly sliced</span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-CA; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Combine the rum,
syrup and lime juice in the punch bowl. Mix well. When ready to serve, add the
crushed ice, then slowly pour in the sparkling water. Place lime slices in
glasses and garnish with mint sprig. Add the leftover mint sprigs and lime
slices to the punch and serve immediately. </span>Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com2tag:blogger.com,1999:blog-2339048920483538248.post-38261253807648516322013-04-17T12:10:00.002-04:002014-01-26T15:13:01.857-05:00The Perfect Pairs--Who Knew? Strawberry&Cilantro, Tomatoe&Black Tea and Banana&Cloves<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnjjX_1TpBJJTNFqS4QaJt_rvbHdom5Ep_NhJp7qDnl7N2nRd_OoH7Zy1G0PvY_zvbHv2jQTsntEquRBEmxJ6c4O8o1kt_CFQmyXRH4p5pYG0VQghGfDRMVv29U-CWXMa5ICVe4GVwKsu/s1600/Breadsticks+trimmed+1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnjjX_1TpBJJTNFqS4QaJt_rvbHdom5Ep_NhJp7qDnl7N2nRd_OoH7Zy1G0PvY_zvbHv2jQTsntEquRBEmxJ6c4O8o1kt_CFQmyXRH4p5pYG0VQghGfDRMVv29U-CWXMa5ICVe4GVwKsu/s320/Breadsticks+trimmed+1.jpg" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sundried Tomatoe & Black Tea Breadsticks (see recipe below)</td></tr>
</tbody></table>
Last week, while driving home during rush-hour and listening to my favourite CBC-Radio Ottawa drive-home show, <i>All in A Day</i>, the host Alan Neal interviewed a guest about food ingredient pairings and the latest discovery-suggestions from the scientific community. His guest mentioned four unusual ingredient combinations which would be very likely to taste good together and Alan put out a challenge to listeners to come up with creative recipes using the pairings. I recited the four pairings to myself over and over until I could find a pen and write them down; Strawberry-Cilantro, Tomatoe-Black Tea, Banana-Cloves and Mussels and Sake. I am a Mussel fan but not so much on the Sake side so I didn't attempt anything with that combo. As for the other three? My mind was racing....I had so many ideas I could barely sleep that night. Alas, I created and finalized these three finalist recipes incorporating the foods I love most; cod/halibut (with strawberries and cilantro), bread made with organic Fife flour (with sundried tomatoes and black tea) and icebox shortbread cookies (with dried banana chips and cloves). After two retests and a few adjustments to the ingredients and quantities, I think all three recipes turned out pretty well....but why don't you give 'em a try and tell me what you think? I'd love to hear!<br />
<br />
<b>I'll be a guest on the <i>D is for Dinner</i> segment of <i>All in A Day</i> this afternoon (91.5 FM in Ottawa Wed Apr 17) at 3:20 pm so tune </b>in to hear what other listeners came up with as well! If you miss the show you can catch it later at <!--[if gte mso 9]><xml>
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<![endif]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-CA; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><a href="http://www.cbc.ca/allinaday/columnists/dinner/2013/04/17/food-pairings-design-us-a-recipe-for-d-is-for-dinner/">http://www.cbc.ca/allinaday/columnists/dinner/2013/04/17/food-pairings-design-us-a-recipe-for-d-is-for-dinner/</a></span> click on Past Episodes and look for Wed Apr 17 <i>D is for Dinner</i>. Until next time, happy cooking adventures!<br />
<br />
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Strawberries
& cilantro salsa with balsamic-marinated Cod or Halibut</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Makes 4 servings:</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Clean and finely
chop:</span></div>
<div class="MsoListParagraph" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">1/2
cup cilantro, divided into two ¼ cup portions</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
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<span style="font-family: "Times New Roman","serif";">In a small bowl mix
together marinade:</span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">2
tbsp balsamic vinegar</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">2
tbsp brown sugar</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">1
tbsp olive oil</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">1
clove garlic, finely chopped</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">½
tsp pepper</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">¼
cup of the chopped cilantro</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">400
g frozen cod or halibut fillets, thawed<span style="mso-spacerun: yes;"> </span></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Preheat oven to
425. Line a shallow oven roasting dish (big enough to hold the fillets side by
side) with tin foil. Pat dry fish with paper towel and place in the roasting
dish. With a pastry brush, brush marinade onto fish. Let marinade for 30
minutes or up to 2 hours, refrigerated. Roast fish in oven for 30-40 minutes.
Fish is done when it flakes apart easily when poked with a fork. </span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Meanwhile
prepare strawberry-cilantro mixture</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Tip: You can freeze
the salsa for later use but leave out the chopped green onion until serving
time so it doesn’t trump the mellow loveliness of the strawberry-cilantro
combo.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Mix together:</span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">2
cups fresh strawberries, washed, stems removed and chopped into ½ inch cubes</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">Remaining
¼ cup of chopped cilantro</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">1
tbsp olive oil</span></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">Reserve
and set aside to add to strawberry mixture just before serving</span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto;">
<span style="font-family: "Times New Roman","serif";">1
green onion – chopped</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif";">When fish is ready,
using a flat spatula, serve portions on dinner plates and place
strawberry-cilantro mixture beside or on top of the fish. Serve with couscous
and your favourite green vegetables.</span></div>
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<br /></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKri-JM36bTFBvPMdB8a2UaVHaB3F_3kjnc_3ar4KFRHWEYZcKYE58taktgZ_GpSrvk7-5-hfwvruG2an_1nHWScdgl1tr7kjATxbAILF8sFuC9NxLXJ08khQ9KY_lH7IOoKS_FLwpNMk/s1600/Cod+Trimmed.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKri-JM36bTFBvPMdB8a2UaVHaB3F_3kjnc_3ar4KFRHWEYZcKYE58taktgZ_GpSrvk7-5-hfwvruG2an_1nHWScdgl1tr7kjATxbAILF8sFuC9NxLXJ08khQ9KY_lH7IOoKS_FLwpNMk/s200/Cod+Trimmed.jpg" height="119" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stwarberry-Cilantro Salsa with Balsamic Marinated Cod</td></tr>
</tbody></table>
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Twisted!
Breadsticks with sun-dried tomatoes and black tea</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Makes 36
breadsticks</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Prepare and set
aside for topping breadsticks at the baking stage:</span></div>
<div class="MsoListParagraph" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l3 level1 lfo4; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">¼
cup Loose orange pekoe tea leaves-crumbled-DIVIDED in half; one to add to the
dough and the other to sprinkle on top when baking.</span></div>
<div class="MsoListParagraph" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l3 level1 lfo4; text-indent: -18.0pt;">
- <span style="font-family: "Times New Roman","serif";">2
tbsp sesame seeds for topping</span><br />
<span style="font-family: "Times New Roman","serif";">- 1 to 2 tbsp Coarse or Kosher salt for topping (I added the Salt to this stage to give the sticks a bit more flavour...they seemed a little flat otherwise!) </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Prepare and set
aside:</span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">1/3
cup sundried tomatoes packed in oil, well-drained, finely chopped and patted
dry on paper towel</span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">Use
2 tbsp of the Loose orange pekoe tea leaves-crumbled </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Place these
ingredients in the breadmaker in the order given. Set on dough cycle and press
start.</span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">1
1/3 cups <u>cooled</u> or room temperature Black Tea (I made a pot of tea using
2 tea bags of good ‘ole Tetley tea)</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">3
tbsp olive oil</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif";">2
tsp Barley Malt (available at Bulk Barn in a glass jar near the honey and corn
syrup)</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">2
tsp salt</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">3
cups organic Fife flour (available at the Bulk Barn)</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">½
cup all-purpose flour</span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">2
tsp bread machine yeast </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">When the
breadmaker’s “Add Ingredient” signal sounds (or about 10-15 minutes into the
kneading and mixing cycle), add:</span></div>
<div class="MsoListParagraph" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">Prepared
Sundried Tomatoes and 2 tbsp of loose tea</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Meanwhile, lightly
oil two baking sheets or one large pizza pan and sprinkle with semolina or
cornmeal and set aside.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Whisk together:</span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">1
egg white</span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">2
tbsp water</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Prepare mixture to
sprinkle on breadsticks. Mix together and set aside:</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Use the remaining 2
tbsp loose orange pekoe tea-crumbled</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tbsp sesame seeds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">When dough is
ready, punch down. Relying on your early math skills, divide dough into 36
equal pieces. I use this method: </span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">divide
the lump of dough into 4 even pieces, </span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">then
divide each ¼ into 3 pieces.<span style="mso-spacerun: yes;"> </span>You now
have 12 pieces, </span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">now,
divide each of these 12 pieces into 3 pieces. </span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">You
now have 36 pieces and each piece will be formed into a breadstick. </span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif";">Roll each piece
between your palms or on a breadboard to form a long, skinny rope about 8-10
inches long. Twist slightly and pinch ends to hold the twist, or leave
untwisted depending on how you feel. Place strips on the prepared baking
sheets. Brush lightly with oil. Cover loosely with saran wrap and a tea towel
and let rise in a warm place for about 30 minutes.</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif";">Another way to make
breadsticks is:</span></div>
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<span style="font-family: "Times New Roman","serif";">This makes 40
breadsticks. Shape the dough into a rectangle 12 inches x 8 inches, about ¼ of
an inch thick. Cover with a tea towel and let rest for 10 minutes. Cut the
dough lengthwise into 4 equal pieces, then cut each piece lengthwise into 10
pieces.<span style="mso-spacerun: yes;"> </span>Stretch each strip until it is
10 inches long. Place the strips about ½ an inch apart on the baking sheets. Brush
lightly with oil. Cover loosely with saran wrap and a tea towel and let rise in
a warm place for about 30 minutes.</span></div>
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<br /></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-CA; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Preheat oven to 350F</span></b><span style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-CA; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">. Brush egg wash
lightly on breadsticks. Sprinkle with tea, sesame seed and coarse salt mixture. Press the
topping lightly into each breadstick with fingertips. Bake until golden brown, about 25 minutes.
Let cool on a rack. Serving suggestion: Place breadsticks in a square glass
vase and serve with olive oil and balsamic vinegar for dipping. They are lovely
plain as they are too!</span><br />
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<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2i_Uy4Ed0gswK5x7PDBEUDfDSPofRJdGN6pSQHQPM7c5O2skLHcDoFoqqMv5LvTFxkxm912VzEugaq57O0saHk0Na4-DyXBOTY_0Lz5PFprqAcB5dluoEnrS-PB7B6I5kP6zG_sqyfgOc/s1600/Banana+clove+Icebox+Cookies+2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2i_Uy4Ed0gswK5x7PDBEUDfDSPofRJdGN6pSQHQPM7c5O2skLHcDoFoqqMv5LvTFxkxm912VzEugaq57O0saHk0Na4-DyXBOTY_0Lz5PFprqAcB5dluoEnrS-PB7B6I5kP6zG_sqyfgOc/s200/Banana+clove+Icebox+Cookies+2.jpg" height="157" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana Clove Icebox Cookies</td></tr>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">June
Cleaver Banana-Clove Ice Box Cookies</span></b></div>
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<span style="font-family: "Times New Roman","serif";">You’ll
need a food processor or your own brute strength to whip these up. Get your
motors running…</span></div>
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<span style="font-family: "Times New Roman","serif";">½ tsp banana extract</span></div>
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pieces</span></div>
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<span style="font-family: "Times New Roman","serif";">1 tsp dried cloves (I used just one tsp but 1 1/2 tsp could probably work too. I didn't want to overpower the banana flavour...)</span></div>
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<span style="font-family: "Times New Roman","serif";">1 tsp coarse salt</span></div>
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<br /></div>
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combined and mixed. TIP: If the mixture is not completely blending together in
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with your hands. </span></div>
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dough from machine and divide in half. Tear off two pieces of parchment paper
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in diameter) from one of the pieces of dough. Smooth out log and roll fairly
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<br /></div>
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<span style="font-family: "Times New Roman","serif";">Heat
oven to 375F. Oven racks should be on the middle shelves of the oven.</span></div>
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<span style="font-family: "Times New Roman","serif";">Line two
baking sheets with parchment paper. Remove logs from freezer and let them warm
up a little to room temperature to make them easier to slice. TIP: They should
be firm but fairly easy to slice with a super-duper sharp knife. </span></div>
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<span style="font-family: "Times New Roman","serif";">Unwrap
one log and keep it on the parchment paper. Brush the log with the egg white,
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baking sheet lined with parchment paper. Place about ½ inch apart. Repeat steps
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browned around the edges, about 18 to 22 minutes. Remove with spatula and let
them cool on a cookie rack. Store in the refrigerator or freeze. Serve with
fresh cantaloupe and vanilla frozen yogurt.</span>Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com2tag:blogger.com,1999:blog-2339048920483538248.post-74029676688618458332013-03-21T13:27:00.000-04:002013-03-21T13:27:29.121-04:00On the Lamb: Be a naysayer of storebought meatballs—make your own variety!<!--[if gte mso 9]><xml>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbl3SmNCFNNIrYr2Z9rH6u_08S2Zze-yhhxqQUjMD-jg8kmqn7fzNJ5lxUbQP0225x-p8iD5x4BOI4-YP7VGJd6xoZ_Z0twmDQwcoVz_KhsyLVI7FkNw5cPO8I-E958vVNBkDjnlF_14M/s1600/Lamb+Burger+w+rosemary+&+feta+cheese.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbl3SmNCFNNIrYr2Z9rH6u_08S2Zze-yhhxqQUjMD-jg8kmqn7fzNJ5lxUbQP0225x-p8iD5x4BOI4-YP7VGJd6xoZ_Z0twmDQwcoVz_KhsyLVI7FkNw5cPO8I-E958vVNBkDjnlF_14M/s320/Lamb+Burger+w+rosemary+&+feta+cheese.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Lamb Burger on Homemade Focaccia Bun</i></td></tr>
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<span style="font-family: "Times New Roman","serif";">Now,
there was a story with legs. The four-letter Swedish furniture chain fell into
the soup of ill-repute recently when it was discovered their meatballs
contained horse-meat. Frankly, I would have expected more imaginative leftover
fillers from the minimalist monopoly’s morsels; orphaned nuts and bolts, packaging,
wood chips, customer hair tufts, torn up instructions, etc. Fortunately, no little
ponies were sacrificed on this side of the pond in the equine fiasco so Canadian
and American meatball lovers were spared the horseplay. Whew! </span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">So, for
those of you who want to lasso a few decent recipes to make your own meatballs
and avoid the dicey dilemma of accidentally wolfing down unknown ranch meat
or road kill—read on. <span style="mso-spacerun: yes;"> </span>As we all know
now, meatballs can be made with any meat…or nuts, grains or veggies.<span style="mso-spacerun: yes;"> </span>My favourite filler is lamb. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Lamb meatballs
are easy to make, flavourful, very forgiving and make a wonderful last minute
fast-food option when pulled from the freezer, ready-to-cook on a busy
weeknight. Alongside a green veggie and salad and voila, supper is served.
Watch how prettily they pose on a perch of pasta with a mild parmesan sauce, or
on a pizza sliced up with rounds of goat cheese, cherry tomatoes and mint
leaves. Try grilling lamb meatballs on metal skewers and serving with a little
dollop of tzakiki and a fresh Greek salad to round out the show. For another
great twist, add cooked lamb meatballs to your favourite soup.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Here are
a few recipes to get you started. Many of these lamb meat mixtures can be used
for lamb burgers too! Simply shape the meat into burgers, grill and serve with
homemade Focaccia buns, recipe also below.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Lamb
Meatballs with two variations</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 cup finely minced
onions</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 garlic cloves,
minced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tbsp butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 lbs ground lean
lamb</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 eggs, beaten</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ cup panko
breadcrumbs or fine breadcrumbs</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Pinch of salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ tsp black pepper</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Variation 1) </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1/8 tsp <u>each</u>
of celery salt, powdered ginger, cardamom, and curry powder</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Variation 2)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ cup chopped
olives</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp freshly
grated lemon peel</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ tsp allspice</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Sauté
onions and garlic in butter, covered until soft. Do not brown. Combine lamb
with egg, breadcrumbs, parsley, salt and pepper. Divide into two portions. To
one add the celery salt mixture. To the second portion add the live mixture.
Chill one hour and then form into one-inch balls. Place in a shallow baking dish
(do not crowd them) and bake in 400F oven for 15-20 minutes, turning once. If
serving as an appetizer, serve with toothpicks and dips of your choice.
Personally, I like Tzatziki. For some reason, I cannot make Tzatziki because it
makes my eyes very itchy. I can however eat the store-bought versions. Shshshsh…that’s
my story and I’m sticking to it!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Minted Lamb Meatballs</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 lb ground lean
lamb</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 egg beaten</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tbsp panko or
fine breadcrumbs</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tbsp each chopped
fresh mint and parsley</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup chopped
blanched spinach or Kale or Arugula (well drained) PS: Blanched means, placed
in boiling water and then quickly drained and rinsed in cold water.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Pinch of salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";"><span style="mso-spacerun: yes;"> </span>½ tsp cumin</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ tsp pepper</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Combine
all ingredients and mix well. Chill for one hour then form into one-inch balls.
Place in a shallow baking dish (do not crowd them) and bake in 400F oven for
15-20 minutes, turning once. </span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Makes
about 48 meatballs</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Other possible variations to add
to ground lamb for meatballs include:</span></b></div>
<div class="MsoNormal">
<span style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">1/4 cup chopped figs (soaked in warm water, drained) OR</span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";"> </span></b></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">½
cup sun dried tomato dressing and 1 tbsp Cajun seasoning OR</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">½
cup honey mustard and tbsp. cumin OR</span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif";">½
cup honey mustard and 1 tbsp Garam Marsala OR </span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"> Try rolling lamb meatballs in ½ cup unsalted cashews or pistachios before
baking or grilling on the BBQ. MMMM!</span></div>
<div class="MsoNormal">
<br /></div>
<h1>
<span lang="EN-US" style="font-size: 11.0pt;">Focaccia Bread or Buns (using
breadmaker and oven) Makes two medium focaccias, one large focaccia or 12 buns</span></h1>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 1/3 cups water</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 1/2 tsp salt </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp white sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">3 1/3 cups Flour</span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman","serif";">2
1/4 tsp Breadmaker yeast</span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman","serif";">Measure
these ingredients into the breadpan. Select the dough cycle and press Start.
When dough is ready, preheat oven to 350F. Lightly grease two pizza pans or
baking sheet and sprinkle with cornmeal. Remove dough from pan and let rest
5-10 min under a tea towel. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tbsp Cornmeal for
sprinkling on pizza pans.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 or 3 Minced
garlic cloves</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 1/2 tsp Dried
Rosemary or 1 tbsp fresh Rosemary</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 1/2 tsp Coarse
salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">3 tbsp Olive Oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tbsp grated
Parmesan</span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">For Bread</span></b><span style="font-family: "Times New Roman","serif";">: On a lightly floured surface,
roll out dough into two rounds to about ½ “ thickness. Lightly grease pans and
sprinkle with a little cornmeal. Place dough on pans. Cover with heavy tea
towel and let rise for 30 minutes.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Sprinkle
with garlic, rosemary, and coarse salt and then lightly press into dough. With
your fingertips, poke shallow indentations all over the top of the rounds. Pour
the olive oil over the top, letting it pool in the indentations. Sprinkle
Parmesan on top. Bake bread about 20-25 min or until lightly browned. </span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">TIP: I
put an oven liner or foil on the oven’s lower rack (under this pan) while this
is baking to prevent the olive oil from spilling over and burning.</span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">For Buns</span></b><span style="font-family: "Times New Roman","serif";">: divide dough evenly into 12
pieces. Lightly grease a large pizza pan or line with parchment paper and
sprinkle with a little cornmeal. Cover the dough pieces to be worked with a tea
towel so they stay warm and don’t dry out. To shape each bun, pull top of dough
to bottom and tuck underneath, as if you were shaping a mushroom. Then, place
the rough ball on a bread board, place your hand overtop and roll the dough
around in circles (very lightly) under the palm of your hand. Your fingernails
should be lightly scratching the breadboard surface—this ensures you don’t
press too hard! Place each shaped bun on the baking sheet and cover them as you
go. When all pieces are shaped, cover them with a heavy tea towel or greased
saran wrap and let them rise for 30 minutes.<span style="mso-spacerun: yes;">
</span></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">When buns
have risen….</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Sprinkle
with garlic, rosemary, and coarse salt and then lightly press into dough. With
your fingertips, poke shallow indentations all over the top of the rounds. With
a ¼ teaspoon drizzle a very small amount of olive oil over the top of each bun,
letting it pool in the indentations. Sprinkle Parmesan on top. Bake bread about
20-25 min or until lightly browned. </span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">TIP: I
put an oven liner or foil on the oven’s lower rack (under this pan) while this
is baking to prevent the olive oil from spilling over and burning.</span></div>
Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-24931256105410064942013-02-12T20:58:00.001-05:002013-02-13T13:42:39.169-05:00Ode to the Pistachio: What’s nut to love?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgxzM__qAbl9Pk0niHqQWVGO79ZYJQEb7ITdYPUM-zlC_dC4Ny1qcOGx1ZZ0iezfBfn-UWoq460DzglqPI6oaiMb5MuHEjg9DqZt5EcC4widl4O6-8iIG7Uwqkbg51IwQTLamW_R2zVd5/s1600/monkey+with+nut.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgxzM__qAbl9Pk0niHqQWVGO79ZYJQEb7ITdYPUM-zlC_dC4Ny1qcOGx1ZZ0iezfBfn-UWoq460DzglqPI6oaiMb5MuHEjg9DqZt5EcC4widl4O6-8iIG7Uwqkbg51IwQTLamW_R2zVd5/s320/monkey+with+nut.jpg" width="320" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"></span>If pistachios had a voice, it would undoubtedly be the warm and captivating timbres
of Gian Gomeshi, host of CBC Radio’s weekday morning show “Q.” </div>
<div class="MsoNormal">
<br /></div>
Sounding like the name of a mischievous zodiac sign and rhyming with mustachio, I dare you to say Pistachios <i>without </i>smiling!
No wonder in Iran, they’re known as the “smiling” nut, in China as the “happy”
nut and in my kitchen, as the friendly “go-to” nut; performing cheerfully in salads,
vegetarian strudels, fish marinades, pesto, crumb toppings, cheese stuffings for meat
dishes or best of all…with bananas in ice cream! <br />
<br />
Aside from being one of the most delicious and colourful little characters
in the culinary nut circuit, pistachios are highly nutritious, huge on fiber
and fat friendly too! They are an excellent source of copper, manganese,
vitamin B6 and a good source of phosphorus and thiamin. A 30 g serving of about
49 pistachio nuts contains the same amount of fiber as one serving of oatmeal
and almost 90% of the fat in pistachios is the healthy mono-and polyunsaturated
fats. If you enjoy snacking on the little morsels, why not re-enact <i>Prove the Pistachio
Principle</i>? This experiment concluded that participants ate at a slower pace
when they snacked on pistachios contained in-shells. Removing the shells slowed
down their snacking tempo and they ate 41% less than those who snacked on the
naked, ready-to-eat versions. Take it a step further and keep the leftover
shells in sight for your next pistachio snack-sitting and you are very likely
to eat even fewer pistachios than before. <br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">According to archeologists and historians, we humans
have been nutty for pistachios for over 9,000 years, with the earliest evidence
of this dating back to 6750 BC at a dig site at Jarmo in North-Eastern Iraq. <span style="mso-spacerun: yes;"> </span>Emperor Vitellius piqued the tastebuds of Rome
in the first century A.D. when he introduced to pistachios to Apicius—a famous Jamie
Oliver-style chef at the time—who included the nuts in recipes recorded on
tablets in his classic, ancient cookbooks. Word has it; Queen Sheba was quite
piggish for pistachios and insisted that the entire pistachio harvest for the
region be reserved for just her. Due to pistachios high nutritional value and
long storage life, early traders, explorers and travelers carried pistachios to
snack on while traversing the ancient Silk Road that connected China to the
West.<span style="mso-spacerun: yes;"> </span>Pistachios also carry the
distinction of being one of only three nuts mentioned in the Bible, with walnuts
and almonds being the other two. In Genesis 43:11, <span class="text">father Jacob
recommends that his sons “Put some of the best products of the land in your
bags and take them down to the man as a gift—a little balm and a little honey,
some spices and myrrh, some pistachio nuts and almonds.” </span>All of these
items were products of trees which could still grow and provide produce in
spite of food famines. </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">The
pistachio as we know it today was first grown in Western Asia. It is related to
the mango fruit and the spice sumac and was originally grown in cooler parts of
Iran and Iraq. By way of Iran from Syria, their cultivation spread throughout
the Mediterranean region. Today, pistachios grow in Syria, Lebanon, Turkey,
Greece, Tunisia, Pakistan, Egypt, Italy, and Afghanistan and also in the state
of California in the US, where there is a Pistachio Commission dedicated to preserving, protecting and growing her preciousness!</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">I
like to keep shell-removed whole and chopped pistachios in a Ziploc bag in my
refrigerator freezer ready to add to a variety of recipes. Tip:
The Bulk Barn carries shell-on and shell-removed pistachios.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif";">Here are a few ideas and recipes to help win you over to my Happy Nut society!</span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br />
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">Add chopped pistachios to:</span></b></div>
<blockquote class="tr_bq">
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">bread
crumb coatings for chicken</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">goat cheese and chopped apricots
for a pork tenderloin stuffing</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">oatmeal fruit crisp toppings (like apple
crisp)</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">to your favourite fruit pie recipe</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">salads (toasted) with cranberries
and feta cheese, drizzled with a maple-raspberry vinaigrette </span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">quinoa or couscous with currants
or raisins and a pinch of cinnamon</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">pasta dishes, toasted and
sprinkled on top as a garnish-instead of pine nuts</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">vegetarian dishes such as
Mediterranean strudels or lasagnas</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">pesto or any recipe that calls for pine nuts</span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">your
hot oatmeal porridge in the morning!</span></div>
</blockquote>
</div>
<h1 style="line-height: normal; margin-top: 0cm; text-align: left;">
<span style="color: windowtext; font-family: "Times New Roman","serif"; font-size: 12.0pt;">Salmon with Maple-Nut
Crust</span></h1>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">1 large tail
piece of salmon</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">1/4 cup maple
syrup</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">1 tsp curry
powder</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">1 tsp Dijon
mustard</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">1/2 cup
chopped shelled and chopped pistachios or almonds or pecans.</span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Line a rimmed cookie sheet with tin foil. Wash and
dry salmon with paper towel and place skin side down on the sheet. Sprinkle
salmon with salt and pepper. Mix together syrup, curry and mustard. Chop up or
crush nuts. Preheat oven to 425F. Spoon half of maple syrup mixture over
fillets then sprinkle with nuts. Spoon remaining maple mixture over nuts. Cover
the areas of the sheet that don't have fish on them with tin foil pieces. This
keeps the oil from splattering and burning. Bake in centre of oven at 425F for
35 min.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Maple Syrup-Pistachio Baklava</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">(Note: have everything prepared before you unwrap
the phyllo pastry from the pkg)<br />
</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">1
1/2 cups pistachios or walnuts, finely chopped<br />
1/4 c sugar<br />
1 tsp t cinnamon<br />
¼ tsp ground cloves<br />
1 pkg phyllo dough (in pastry section of frozen foods) thawed<br />
1 c melted butter </span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">2 1/4 c pure maple syrup, heated</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">¼ cup water</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">1 ½ tsp lemon juice</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">1 ½ tsp lemon or orange rind grated</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">2 tbsp chopped nuts<br />
</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><br />
</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">Combine
nuts, sugar, and spices. Brush a 9x13" baking pan with butter.
Lay thawed pastry on table or large, work surface. Cover sheets to be worked
with a plastic bag and damp towel until you’re ready to use them. Cut all
sheets from the pkg in half <i>width wise</i>. Set aside 10 to work with and
cover remaining pastry. Brush a sheet of pastry with butter and then layer in
pan, do this with 10 sheets. Sprinkle with 1/3 of the nut mixture.
Butter and layer 7 more sheets in pan, top with 1/3 nut mixture. Butter
and layer 7 more sheets and rest of nuts. Top with 16 more buttered
phyllo sheets and brush with remaining butter. Important: With a very
sharp, serrated knife, score and cut through the layers of pastry into 1
1/2" squares. (It will crumble to pieces if you cut it after it’s
baked.) Bake at 350F for 15 min, then 325F for another 30-35 min, or until a
rich golden brown. (Keep an eye on the edges for burning.) During the
last 20 minutes of baking, in a saucepan mix together syrup, water, lemon and
rind. Bring to a boil, then turn down heat and let simmer for 10-15 min,
stirring occasionally. Remove from heat. When baklava is done, <b>immediately </b>pour
the very warm syrup mixture evenly over top. Sprinkle 2 tbsp chopped nuts
overtop.<span style="mso-spacerun: yes;"> </span>Cool in the pan for at least 4
hours and enjoy! </span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">This is one of my favourite Shortbread recipes which I adapted from a recipe I found in a very old cookbook in the amazing Vancouver Public Library--where they have a whole section devoted to cookbooks Yes, I was in heaven! I think the orange zest and pistachio combination in this recipe gives these Shortbreads a little mystery zing.</span><br />
<br />
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">Pistachio Shortbread</span></b><br />
<ul>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">1/2 cup plus 1 tbsp butter </span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">1 egg</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">1 2/3 cups all purpose flour</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">1 tsp vanilla</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">1 tbsp orange zest</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">1/2 cup chopped pistachios</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">(1/4 cup dark chocolate chopped-optional)</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">egg yolk (lightly beaten) for glazing before baking </span></li>
</ul>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">In a large bowl, cream butter and sugar until smooth. Add the egg, vanilla, orange zest and mix well. Stir in flour and knead by hand until dough comes together. Add in pistachios by hand, with chocolate (if using chocolate). Cover and refrigerate at least 30 minutes.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">Preheat oven to 350F.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">Roll dough into 1/2 inch thickness and cut with cookie cutters. Alternatively, you may roll the dough into inch balls, then flatten with a fork to create a criss-cross, plaid pattern. Brush with a little egg yolk and sprinkle with granulated sugar. </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">Bake 8-12 minutes on a parchment lined flat baking sheet on the middle rack in the oven preheated to 350F. Watch carefully and DO NOT let them brown. Allow to cool on rack. </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-size: 7.5pt;">Other optional additions include: blanched almonds, dried cranberries, dark chocolate chips or chocolate mint chips.</span></div>
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<br /></div>
Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-54383021548318633482012-10-26T11:16:00.000-04:002012-10-26T11:48:29.584-04:00St-Ambroise Great Pumpkin Ale Bread Beer<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtOb7CnqQDR_4ebBfvg2jMC3CYNZH3GShABeHLr7ULFXyKPAyeo7oKamJKmKqD1n0-RoSTDdfXd4Z3WZQ9gf14ReXzAinBsMkpmIpEXHDpmFBLqqNusxswuTt1Oepk7HcrDusfkyVbGD8/s1600/Beer+pic+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtOb7CnqQDR_4ebBfvg2jMC3CYNZH3GShABeHLr7ULFXyKPAyeo7oKamJKmKqD1n0-RoSTDdfXd4Z3WZQ9gf14ReXzAinBsMkpmIpEXHDpmFBLqqNusxswuTt1Oepk7HcrDusfkyVbGD8/s320/Beer+pic+3.jpg" width="320" /></a><span style="font-family: "Times New Roman","serif";">St-Ambroise's Great Pumpkin Ale, canned pumpkin and pumpkin seeds team up to produce this delicious Fall loaf. </span></div>
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<span style="font-family: "Times New Roman","serif";">Pumpkin seeds,
otherwise known as Pepitas, contain many healthy vitamins and minerals and are
used in many Mexican recipes. They play a key role in this St-Ambroise Great Pumpkin Ale
Bread I made earlier this week. The seeds are not only <i>in</i> the bread but also
sprinkled on top just before baking, yielding a scrumptious crunchy crust. With the ale and canned pumpkin making up most of the liquid in the recipe, the bread's texture is moist and very rich. And guess what? These loaves are very cute little party guests too; colourful, versatile and a little unusual. Excellent for breakfast—toasted and slathered in
honey—or befriending a hearty veggie soup at a cozy fall supper. Happy baking!</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">St-Ambroise Great Pumpkin Ale Bread</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">This recipe is intended for the breadmachine, using the dough cycle, then shaping and baking the loaves in the oven. If you make the loaf in the breadmaker, choose the 2 lb size loaf option and the Whole Wheat cycle. </span></b></div>
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<span style="font-family: "Times New Roman","serif";">Note: Beer and canned
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<span style="font-family: "Times New Roman","serif";">½ cup pumpkin seeds
(unsalted)</span></div>
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<span style="font-family: "Times New Roman","serif";">½ tsp ginger</span></div>
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<span style="font-family: "Times New Roman","serif";">¼ nutmeg</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ tsp cinnamon</span></div>
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<span style="font-family: "Times New Roman","serif";">¼ tsp cloves</span></div>
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<span style="font-family: "Times New Roman","serif";">¼ cup pumpkin seeds</span></div>
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<span style="font-family: "Times New Roman","serif";">2 tbsp flax seeds</span></div>
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<span style="font-family: "Times New Roman","serif";">2 tbsp sesame seeds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tbsp poppy seeds</span></div>
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<br /></div>
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sounds and dough is ready:</span></div>
<br />
<ul>
<li><span style="font-family: "Times New Roman","serif";">Preheat oven to
350F and set over rack to middle shelf.</span></li>
<li><span style="font-family: "Times New Roman","serif";">With a sharp knife,
divide lump into four equal pieces.</span></li>
<li><span style="font-family: "Times New Roman","serif";">Roll each piece
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<li><span style="font-family: "Times New Roman","serif";">Roll up each square
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<li><span style="font-family: "Times New Roman","serif";">Roll ends to taper
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<li><span style="font-family: "Times New Roman","serif";">Lightly spray
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<li><span style="font-family: "Times New Roman","serif";">Sprinkle seed
mixture over the surface of each pan.</span></li>
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baking sheet or baking pan.</span></li>
<li><span style="font-family: "Times New Roman","serif";">Spray grease a piece
of saran wrap, large enough to cover the loaves. </span></li>
<li><span style="font-family: "Times New Roman","serif";">The plastic wrap
should touch the surface of the bread to allow it to rise freely, without creating
a skin on the loaf. Remember: it will double in size.</span></li>
<li><span style="font-family: "Times New Roman","serif";">Place on baking
cooling rack over a pan of hot water.</span></li>
<li><span style="font-family: "Times New Roman","serif";">Cover with a tea
towel (to create a little warming tent for the bread).</span></li>
<li><span style="font-family: "Times New Roman","serif";">Let rise in a warm,
draft-free place until just double in bulk (about 35 minutes) The top of the
fridge is ideal!</span></li>
<li><span style="font-family: "Times New Roman","serif";">When risen, remove
wrap and blush each loaf with beaten egg white.</span></li>
<li><span style="font-family: "Times New Roman","serif";">Sprinkle loaves with
remaining seeds and very lightly press down with fingertips.</span></li>
</ul>
<br />
<ul>
<li><span style="font-family: "Times New Roman","serif";">Bake in oven at
350F for 25 min, then turn pan around and bake another 5-6 minutes. Bread should be golden brown.</span></li>
<li><span style="font-family: "Times New Roman","serif";">Slide loaves onto a
baking cooking rack (place a large tray underneath to catch the seeds) and allow
to cool for at least one hour before slicing.</span></li>
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<span style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-CA; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Excellent toasted, buttered
and smothered in honey! But then anything goes with honey, doesn’t it Denis!</span>Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com1tag:blogger.com,1999:blog-2339048920483538248.post-32491590759811830432012-09-13T21:01:00.000-04:002012-09-14T15:03:37.394-04:00From Bean Pot to Grand Madam Crock Pot<!--[if gte mso 9]><xml>
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She was a hot little number back in 1971. Every now and again she re-emerges,
dancing to a new tune, sporting techie gadgets, hot knobs, thrifty time-saving
options and fashionable colours. Somehow, she never ceases to dazzle cooks who
like a bit of slow-heat in the kitchen.<br />
Forty-one years ago at the National Housewares Show in Chicago, Madame Crock
Pot strutted her stuff for about $25.00 USD per unit. Everyone wanted to plug
her in and take her out for a test drive. Being a savvy, slow-to-warm gal, she
gained a reputation for being reserved and for her ability to tame and tenderize
even the toughest and cheapest meats on the butcher’s block with her slow,
simmering heat. Quite the opposite of a fiery, bra-burning gal, she and her
sisters slowly cooked thousands of tasty dinners during the day while the
Family CEOs (Mums) busted out of their domestic doldrums to pursue invigorating
careers. What could be simpler than placing chopped veggies, a cheap cut of
meat and some liquid into a Crock Pot and choosing High or Low to get
the job done? At the peak of her success, the company that conceived Madam
Crock Pot received letters claiming she salvaged marriages, meals, and even inspired
some enthusiastic customers to wax poetic about her virtues. <br />
<br />
Madame CP posted sales of $2 million in her first year, then steamed things
up a notch to $10 million one year later, then doubled her wares to $23 million
in year three, totaled $57 million in year four and topped out at $93 million
in 1975. She inspired buying frenzies and sellouts weren’t uncommon. Legend has
it that one retailer had to cancel its advertising of a planned major promotion
after its employees completely bought her out prior to the store's opening. <br />
<br />
Quite simply, the 41 year-old, Madame Crock Pot transformed the way families
cooked dinner in the 1970’s. She came to the rescue of many women who
were entering the workforce in droves. I would even speculate that many women at the time probably
didn’t want to upset the sacred family dinner hour or draw attention
to the housework that might not be getting done while they were out at work. It goes without saying and
should come as no surprise that a smart female home economist at Rival Industries
pretty much invented Madam Crock Pot. Word has it, she experimented with a bean
cooker called a Bean Pot and created an entire recipe book of delicious,
gourmet dishes—with and without beans. The cooker's exterior was redesigned to
give it a snazzy look, and the bean cooker was formally renamed the Crock Pot. Since
then, Madame Crock Pot has answered many families’ dinner dilemmas and
I do believe Madame CP could have been the ’71 musical muse inspirations for
James Taylor’s, <i style="mso-bidi-font-style: normal;">You’ve Got a Friend</i>,
Simon and Garfunkel’s <i style="mso-bidi-font-style: normal;">Bridge Over
Troubled Waters</i>, Gordon Lightfoot’s, <i style="mso-bidi-font-style: normal;">If
You Could Read My Mind</i>, or Three Dog Night’s, <i style="mso-bidi-font-style: normal;">Joy to the World</i>. After all, it wouldn’t be the first time some
creative folk went goo-goo eyed over a home appliance! (For more about waxing
poetic on a favourite home appliance, search “breadmaker” on my blog.)<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
keeping with the Madam Crock Pot’s unorthodox reputation, I have chosen to post
recipes that are a little out of the ordinary and beyond the meat n’ potatoes,
stews and pot roasts. I hope you enjoy them! </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Baked Apples with Cider Sauce</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">For a 4 to 5 quart slow-cooker</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">6
to 8 apples (Choose a firm apple-type like Northern Spy, MacIntosh, Spartan,
etc) (No need to peel!)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½
cup packed brown sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½
cup raisins (or try another dried fruit like cranberries etc)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">3/4
tsp cinnamon</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
tsp numeg </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
tsp cloves</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½
cup apple cider</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp butter or margarine, melted</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tsp cornstarch</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Core
each apple almost to the base but leave the bottom intact. Slice off about ¾
inch wide strip of peel around the top of each apple. <span style="mso-spacerun: yes;"> </span>If necessary, trim the base of each apple to make
it flat on the bottom and to stay level and upright in the slow cooker.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
a small bowl combine: sugar, raisins, cinnamon, nutmeg and cloves. Pack this
mixture into the hollowed-out core of each apple. Place apples in slow cooker.
Whisk together cider and butter and pour over apples.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Cover
and cook on LOW for about 3 to 4 hours, basting several times. The apples are
done when they are wrinkly and very tender. <span style="mso-spacerun: yes;"> </span>Transfer apples to a shallow baking-serving
dish and keep warm.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Whisk
together 2 tsp cornstarch with 1 tbsp very cold water. (or, place cornstarch
and water in a small jar with a lid. Place lid on jar and shake together until
mixed.) Whisk this mixture into liquid in slow cooker. Cover and cook on HIGH
until sauce is thickened, about 15 minutes. Drizzle over apples and serve. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Roasted Garlic Bulbs</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">For a 4 to 6 quart slow-cooker</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">6
plump garlic bulbs</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp olive oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tsp dried basil, or oregano, or Italian seasoning</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">NOTE:
you will need a large piece of foil—large enough to create a loosely sealed
packet to wrap around the garlic and easily fit into the slow-cooker.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Remove
just the papery outer layer from each garlic bulb. Cut the tops off the bulbs
to just expose the tips.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Arrange
the garlic, with the hairy, root side down (cut-tops facing up) in a single
layer on a large foil sheet. Drizzle with oil and sprinkle basil on top. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Pull
foil up and around the garlic loosely and fold the edges to seal the packet.
Place the packet, flat in the slow cooker.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Cover
and cook on low for about 2 hours. Bulbs are one when they smell fragrant, are tender
to a fork and appear golden brown. </span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">These roasted garlic bulbs can be mashed and frozen
in small quantities for later use in soups, salads, pasta sauces, or as toppings
for pasta, bruschetta or baguettes…the list is endless!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Caramelized Onions</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">For a 5 to 6 quart slow-cooker</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">These
onions make a gorgeous addition to almost any meat dish and a wonderful topping
for pizza, burgers, meatloaf or a veggie loaf.<span style="mso-spacerun: yes;">
</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">12
cups thinly sliced Spanish onion (about 4 large onions or 3 lbs)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
cup butter cut into ½ inch cubes</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp brown sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp cider vinegar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tsp salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Place
onions in slow cooker. Top with butter, sugar, vinegar and salt. Mix just to
combine.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Cover
and cook on high about 6-7 hours, stirring about every one to two hours, until
golden but onions are still moist-not BAKED. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Store
in the fridge for 1-2 days or you may even freeze them for use later on. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Pearly Onions with Dried Cranberries </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">8
cups pearl onions (about four 284 g packages)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup dried cranberries</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp olive oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp red wine vinegar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp tomato paste</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tsp grated orange rind (or dried lemon rind will do)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
bay leaf (tie a 15 inch length string to the stem) </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><span style="mso-spacerun: yes;"> </span>½ tsp salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
tsp pepper</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
garlic clove, diced finely</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp cornstarch</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
a Pyrex or oven-proof dish, place onions and cover with boiling water. (This
will help to skin them!) Let stand for 1 minute and then drain and peel…this
may take a little while to do!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
the slow cooker, combine onions, 1 cup of water, raisins, oil, vinegar, tomato
paste, orange rind, bay leaf (Tip: tie a 15-inch length of string to the
Bayleaf’s short stem then dangle the string out of the edge of the slow cooker
so you can pull the leaf out later), salt pepper and garlic.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Cover
and cook on low about 4-6 hours until onions are tender. Pull on string and
DISCARD Bay Leaf!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Move
onions to one side of the slow cooker. In a small bowl whisk 1 tbsp cornstarch
with 2 tbsp water (or place these two ingredients in a small jar with a lid and
shake together until combined). Whisk this mixture into the liquid in the slow
cooker. Stir very gently to combine. Cover and cook on high until sauce is
shiny and onions are coated. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<h1>
<span lang="EN-US" style="font-size: 12.0pt;">Red Lentil and Carrot Soup with
Coconut Milk</span></h1>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;">For a 5 to 6
quart slow-cooker</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Serves
4-6 as a main course or 8-10 as a starter.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2 cups
red lentils</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1tbsp
vegetable oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
onions, finely chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4
cloves garlic, minced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tsp turmeric</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tsp cumin seeds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tsp salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½
tsp black peppercorns</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">a
few drops hot pepper sauce (to taste)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
28 oz can tomatoes, including juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
large carrots, peeled, cut in half lengthwise and thinly sliced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp freshly squeezed lemon juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">6
cups vegetable or chicken broth</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
14 oz can coconut milk</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">optional:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">thin
slices or lemon</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">finely
chopped cilantro</span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In a colander, rinse lentils thoroughly
under cold water. Set aside. In a skillet, heat oil over medium heat. Add
onions and cook, stirring, until soft. Add garlic, turmeric, cumin seeds, salt,
peppercorns and a few drops hot pepper sauce. Add tomatoes and bring to a boil,
breaking up with back of spoon. Stir in carrots, lentils, lemon juice and
broth. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Transfer
mixture to slow cooker. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5
hours until carrots are tender and mixture is bubbling. Stir in coconut milk
and cook on HIGH for 20-30 minutes, until heated through. When serving, garnish
each serving with lemon slices and cilantro, if using.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Squash Soup</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> (with Shrimp or
Scallops, name your fancy!)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">For
a 5 to 6 quart slow-cooker</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
stalk lemongrass</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">(prepare
a small sachet 3-inch square of cheesecloth and 12-inchstring to contain the
chopped lemongrass in the slow cooker)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4
cups cubed butternut squash (half of a medium sized squash) Tips: to speed up
the production, buy chopped squash sold in a plastic clamshell container from
Costco in the produce section, or buy frozen chopped squash!)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
cups chicken broth (use two-three chicken bouillon cubes + 2 cups boiling
water)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp red curry paste</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">6
thin slices of peeled gingerroot (place in the cheesecloth sachet with the
lemongrass)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
½ tsp fish sauce</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
tsp brown sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
lb large raw shrimp or scallops (Tip: To be sure the shrimp or scallops are
thoroughly cooked I prefer to cook the shrimp or scallops in a frypan, then add
to the slowcooker mixture. Alternately, you could buy cooked shrimp or scallops
and add. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp fresh basil for garnish</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Smash
the lemongrass with the top of a knife blade along the stalk to bruise it, then
cut it into 1 inch lengths with scissors or a knife. Place the lemongrass in
the 3-inch sachet of cheesecloth. Add 6 slices of gingerroot to sachet, then
tie up like a pouch with string and leave a long piece to dangle outside of the
slow cooker. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
slow cooker, combine squash, coconut milk, chicken broth, curry paste, fish
sauce and brown sugar.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Add
sachet of lemongrass and gingerroot and push down to bottom of liquid to soak
into the mixture. Cover the slow cooker and cook the soup on LOW for about 4-6
hours. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Meanwhile
cook shrimp or scallops and refrigerate.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Soup
is done when squash is very tender. Pull on string and remove sachet of lemongrass
and gingerroot. Using an Immersion stick blender, blend the soup in the slow
cooker to smooth out any chunks of squash.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Stir
in shrimp or scallops into soup mixture. Stir in, or garnish with 2 tbsp fresh
basil.</span></div>
<h1>
<span lang="EN-US" style="font-size: 12.0pt;"> </span></h1>
<h1>
<span lang="EN-US" style="font-size: 12.0pt;">Blue Plate Chili</span></h1>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Serves
4-6</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp vegetable oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
lb lean ground beef</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
onion, finely chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">3
stalks celery, peeled and thinly sliced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
cloves garlic, minced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp chili powder</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tsp caraway seeds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tsp salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tsp cracked black peppercorns</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
28 oz can tomatoes, drained and coarsely chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½
cup condensed beef broth, undiluted</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
19 oz can red kidney beans drained and rinsed</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
green bell pepper</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
a non-stick fry pan, heat oil over medium heat. Add beef and cook, breaking up
with wooden spoon, until no longer pink. Using a slotted spoon, transfer meat
to slow cooker bowl.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Reduce
fry pan heat to medium. Add onion and celery and cooking, stirring often. Add
garlic, chili powder, caraway seeds, salt and peppercorns and cook for one
minute. Stir in tomatoes and beef broth and bring to a boil. Remove from heat,
add beans and transfer to slow cooker.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Cover
and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.. Add green pepper,
increase heat to high and cook for 20 minutes, until tender.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Hot Chocolate</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">For a 4 to 6 quart slow cooker</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">12
one-ounce squares of pure Semisweet chocolate, finely chopped (Tip: Most 225g
pkgs contain 8 squares, so you will need boxes and have 4 squares left over to
create chocolate shavings!)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">7
cups milk</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tsp vanilla</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Place
chocolate and milk in the slowcooker. Cover and cook on LOW for about 4 hours
until steaming hot. Use an immersion blender or whisk to blend the mixture
until it is frothy. Stir in vanilla. Serve in mugs, top with shipped cream if
you like and add a few chocolate shavings for decoration. Move over Bombshell
Barista. If it’s just the two of you, add a drop or two of Baileys to steamify
the romance!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Pear Crisp with Dark Rum or Amaretto
Liqueur </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">For a 4 to 6 quart slow-cooker</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">8
ripe pears</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½
cup raisins (if using rum) or dried cranberries (if using Amaretto)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
cup sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp white sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
cup dark rum (if using raisins) or ¼ cup amaretto liqueur</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup crushed gingersnap cookies or crushed almond cookies (Italian style Amaretto
cookies work well) </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½
cup all-purpose flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/3
cup brown sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/3
cup cold butter cut into small ½ inch cubes</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Peel,
halve and core pears. Cut into even slices about ½ inch thick. In a big bowl,
combine pears, raisins or dried cranberries, white sugar and rum or Amaretto liqueur.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
a small bowl, mix together topping ingredients: crushed cookies, flour, brown
sugar and white sugar. With a pastry blender, cut in butter until mixture looks
likes small peas.<span style="mso-spacerun: yes;"> </span>Sprinkle over the pear
mixture in the slow cooker. Cover and cook on LOW for 6 to 8 hours or on HIGH
for 3 to 4 hours until fruit is tender.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">NOTE:
This recipe can be baked in the oven using an ovenproof baking dish large
enough to hold the fruit to about a 1-inch depth. Bake at 350 for about 35-40
minutes or until fruit is tender and topping is golden.</span></div>
<h1>
<span lang="EN-US" style="font-size: 12.0pt;">Chocolate Mud Cake</span></h1>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Serves
8 (3 quart cooker is ideal)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup all-purpose flour </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tsp baking powder</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
tbsp butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/3
cup semi-sweet chocolate chunks or chips</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
cup white sugar, divided</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">½
cup cocoa, divided</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp vanilla extract</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">¼
tsp salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/3
cup fat free milk</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
egg yolk</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/3
cup brown sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
½ cups hot water</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Vanilla
ice cream</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Spray slow cooker with cooking spray. In a mixing
bowl, whisk together flour and baking powder. Set aside.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">In a large microwave able bowl, melt butter and
chocolate and microwave. Mix well. Whisk in 2/3 cup white sugar, 3 tbsp of
cocoa, vanilla, salt, milk and egg yolk. Add flour mixture. Stir until
thoroughly mixed. Pour batter into slow cooker. Spread evenly. Whisk together
remaining sugars, remaining cocoa, and hot water until sugar is dissolved. Pour
over batter in slow cooker. Do not stir.<span style="mso-spacerun: yes;">
</span>Cover and cook on high for 1 to 2 hours. The cake will be very moist and
floating on a layer of molten when done. You’ll know it’s done when nearly all
the cake is set and its edges begin to pull away from the sides of the pot.
Turn off slow cooker and remove lid. DO NOT let the lid’s condensation drip on
the cake! Let cool 25 minutes before spooning into individual bowls and topping
with ice cream or frozen yogurt.</span></div>
Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com4tag:blogger.com,1999:blog-2339048920483538248.post-90770907982435158982012-08-10T16:12:00.000-04:002012-08-12T20:58:33.434-04:00Rosemary: Olympic Marathon Herb!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4d5-4rl7Npo5NOZ5iTEczcaXThYnpvi6cf4NWX5PmE8dVmQsfi-lywRz4cGwXR3YzbcqWPJRoWUtlV1_2d5hz9Q0BF3k-jAZOCYfBVcPxUdXbSy1NlSVKSQxplNTa2kw0Jaez2QW5_SOi/s1600/Rosemary+cookies+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4d5-4rl7Npo5NOZ5iTEczcaXThYnpvi6cf4NWX5PmE8dVmQsfi-lywRz4cGwXR3YzbcqWPJRoWUtlV1_2d5hz9Q0BF3k-jAZOCYfBVcPxUdXbSy1NlSVKSQxplNTa2kw0Jaez2QW5_SOi/s320/Rosemary+cookies+3.jpg" width="320" /></a></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="font-family: "Times New Roman","serif";"></span></b><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Arial Unicode MS";"></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">As I experience
the stages of Olympic withdrawal, I will look upon my Rosemary plant admiringly
and seek motivation from her performance as an outstanding Olympian Herb and Iron-Maiden
Marathon Woman to sustain and inspire me until 2016. Although she starts out
slowly, I know I can count on her to pace her progress through the dog-days of summer—through
drought or downpours—to cross the finish line in full glory and flourishing abundance!
She’s well known for being a fickle fuss-pot and rather difficult to nurture
from seed but once established and rooted she’ll find her own groove—outlasting
and surpassing her herb mates in the garden. Young Rosemary will pine for a lot
of water—but when she’s full grown she can easily tolerate a few dry spells without
wilting. On the whole, Rosemary delights in full sun and grows well
independently in containers with good drainage. Like any athlete, Rosemary loves
a spa date—the more the better—and enjoys having her aromatic leaves and stems
clipped and preened to complement any entrée or baked dish. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Don’t
let Rosemary’s tender evergreen perennial pedigree fool you though. Like most
Olympic athletes, she cross trains and excels in fending off cancer and
neurological disorders in humans. She sports a healthy dose source of flavonoid
luteolin, which some researchers believe stops or reduces the growth of
cancerous tumors. In addition, Rosemary contains carnosol, a polyphenol that
may protect the brain from free radical damage that causes strokes and neurodegenerative
diseases like Parkinson’s.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">And does
she workout during the winter? Yes, absolutely… you can over-winter Rosemary in
your house—just be sure to place her in the sunniest place you can find in your
home. Be sure to check her soil’s moisture level regularly and water her
frequently to keep the soil moist but not soggy. A little misting now and then
will help her too.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Above
all, I adore the sophisticated and elegant flavour fresh rosemary can bring to entrees,
vegetable dishes and baked goods. Here are a few of my favourite Rosemary
recipes. Enjoy!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">My date with Dalton Rosemary Cookies</span></b></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">I go to
great lengths to take advantage of the cheaper electricity rates between 7 pm and 7 am
in Ontario. This is why I call these “My date with Dalton” cookies. (Dalton
McGuinty being the Premier of Ontario.) I make them at night after 7 pm when the
cheaper rates go into effect, then freeze them, then slice and bake them at 6:15 am
before 7am, when the electricity rates go back up!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">They are easy to whip up in a food processor or use your own brute strength to mix it up yourself.. Get your
motors running…</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 cup unsalted butter at room
temperature</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¾ cup white sugar</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 large egg</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp vanilla extract</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 ½ cups white all-purpose flour</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tbsp chopped fresh rosemary
(chop finely with scissors)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp coarse salt</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Roll logs in:</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 egg white-beaten</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">½ cup white sugar</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">In a
food processor, mix together butter and sugar on low speed until light and fluffy.
Add egg and vanilla then pulse on low speed until mixed in. Add Rosemary and
salt and mix on low speed until combined and mixed.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Remove dough
from machine and divide in half. Place one of the two <span style="mso-spacerun: yes;"> </span>pieces on parchment paper or wax paper on
counter or cutting board and roll into a 12 inch log, about 1 1/2 inches in diameter.
Smooth out log and wrap in parchment paper or wax paper or saran and place in
freezer. Repeat with second piece of dough. Freeze until quite firm. 1 hr or
overnight.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Heat
oven to 375F. Remove logs from freezer. They should be firm but fairly easy to slice
with a sharp knife. Line two baking sheets with parchment paper.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Brush
with egg white and roll in white sugar. Cut into ¼ inch slices and place on
baking sheets lined with parchment paper. Place about ½ inch apart. Oven racks
should be in the middle of the oven. Bake until lightly browned around the
edges, about 18 to 22 minutes. Cool on a rack. Store in the fridge or freeze.
Excellent with sliced Cantaloupe and vanilla frozen yogurt!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Rosemary
Oil</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Place two or three sprigs of
Rosemary in about 1/3 c of Olive oil. Use with Balsamic Vinegar for </span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">dipping
fresh bread at your next dinner party.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Rosemary
Oven-Roasted Mini-Potatoes</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Wash and scrub about 10-12 red
mini-potatoes. Slice potatoes in half and steam for 8-9 minutes to tenderize. Note:
they should still be quite firm. Drain and place in 9x13 baking dish.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Mix 2 tbsp olive oil
with 2 tbsp fresh rosemary, and 1 tsp coarse salt. Brush over potatoes and mix
well.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Bake at 400 for 25 minutes or
until browned, stirring halfway through. These can be barbequed in a metal
basket pan (with holes) on the BBQ.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "Times New Roman","serif";">Rosemary-Tangerine Carrots</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Add 1 tbsp chopped fresh Rosemary
and ¼ cup Tangerine juice to cooked carrots and toss over medium heat in
saucepan until coated. Serve immediately.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Add
flavour to pork roasts and poultry</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Tuck a few sprigs of fresh
Rosemary into a pork roast or chicken. Alternatively, skewer a few sprigs on top. <span style="mso-spacerun: yes;"> </span></span></div>
<h1>
<span lang="EN-US" style="font-size: 11.0pt;">Foccacio (using breadmaker and
oven) Makes two medium focaccias or one large focaccia</span></h1>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 1/3 cups water</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 1/2 tsp salt </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 tsp white sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">3 1/3 cups Flour</span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman","serif";">2
1/4 tsp Breadmaker yeast</span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman","serif";">Measure
these ingredients into the breadpan. Select the dough cycle and press Start. </span></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman","serif";">When
dough is ready, preheat oven to 350F. </span></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman","serif";">Lightly grease two pizza pans or baking
sheet and sprinkle with cornmeal. Remove dough from pan and let rest 5-10 min
under a tea towel. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Cornmeal for sprinkling
on pizza pans.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 or 3 Minced
garlic cloves</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 1/2 tsp Dried
Rosemary or 1 tbsp fresh Rosemary</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 1/2 tsp Coarse
salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">3 tbsp Olive Oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tbsp grated
Parmesan</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">On a
lightly floured surface, roll out dough into two rounds to about ½ “ thickness.
Lightly grease pans and sprinkle with a little cornmeal. Place dough on pans. Cover
with heavy tea towel and let rise for 30 minutes.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Sprinkle
with garlic, rosemary, and coarse salt and then lightly press into dough. With
your fingertips, poke shallow indentations all over the top of the rounds. Pour
the olive oil over the top, letting it pool in the indentations. Sprinkle
Parmesan on top. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Bake bread about 20-25 min or until lightly browned. (I put an
oven liner or foil on the oven’s lower rack (under this pan) while this is
baking to prevent the olive oil from spilling over and burning.)</span></div>Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-69695154658570655352012-05-31T22:14:00.003-04:002012-05-31T22:15:12.525-04:00Loving U Berry, Berry Much!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFWw5AYBqDGB8YifGIY_73_vNIWT0Va9ClbUwijHlGaesMEE-ffkz6k1-qRW0mZoF-7r65cLV2TwXbnovjaP4gS4Hn897FBPa__C8B0kD27ZQGOVTQC_YQH70g94AZJ_MwWk_jJckkzo9/s1600/blueberries+with+spoon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFWw5AYBqDGB8YifGIY_73_vNIWT0Va9ClbUwijHlGaesMEE-ffkz6k1-qRW0mZoF-7r65cLV2TwXbnovjaP4gS4Hn897FBPa__C8B0kD27ZQGOVTQC_YQH70g94AZJ_MwWk_jJckkzo9/s320/blueberries+with+spoon.jpg" width="283" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Fresh,
warmed, streamed over ice cream or beneath a sweet blanket of pastry, who can
resist a bowl of plump, ripe berries? Whether they are the main event,
complementing a light salad, encased in pastry or the stand-alone perfect
finale to a grand meal, you can never ever go wrong by inviting a berry to your
lively event. Dare I say, if the berry
could have a zodiac sign it would undoubtedly be Gemini or Virgo…well known for
their adaptability, deft communication abilities, fine sense of humour, neat
appearance, dread of conflict and …ooops you discovered my sign and I have
sadly projected my presence upon a little, defenseless berry!</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Nevertheless,
invite one of these berry recipes to your next meal and you will not be
disappointed. With one of these berry dishes on the menu, I guarantee your next
intimate dinner for two or multi-person soiree will be a smash! Let the gala
begin…</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Gooseberry Sauce for Salmon Fishcakes</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">The
recipe for Salmon fishcakes is below OR you could purchase fishcakes ready-made
and top them with this exquisite sauce:</span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l3 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">225g
Gooseberries</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l3 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2
tbsp butter, softened</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l3 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
to 2 tbsp sugar to taste</span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l3 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Pinch
ground ginger-purely optional!</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Trim
berries and put in a pan with a little cold water. Cook over low heat until the
fruit is softened like a fine pulp. Remove from heat and beat with a wooden
spoon until smooth. Beat in butter and sugar to taste. Add the ginger and transfer to small serving
bowl.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Salmon fishcakes:</span></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l8 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
lb salmon fillets, skinned</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l8 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
lb potatoes, peeled, boiled and mashed</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l8 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2
tbsp parsley-chopped</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l8 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Grated
of 1 lemon</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l8 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2
tbsp cream</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l8 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
tbsp flour</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l8 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
gee, beaten</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l8 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2
cups whole wheat bread crumbs</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l8 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">4
tbsp vegetable oil</span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l8 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Salt
and pepper</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Put
the fish in a large pan and cover with water-just enough to cover. Bring to a
boil over med heat, then reduce and let simmer gently, covered for 5 min or
until cooked</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Remove
from heat using a slotted spoon, life the fish onto a plate. When it has cooed,
flake the fish roughly into bite-sized pieces, removing bones as you proceed.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Mix
the mashed potatoes with the fish, parsley, lemon rind and cream. Season with
salt and pepper. Shape into six round fishcakes.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Put
the flour, egg, and breadcrumbs into three <u>separate</u> bowls. Dust the
fishcakes with flour, then dip in the beaten egg and coat in breadcrumbs.
Transfer to a baking sheet lined with parchment paper, the cover in plastic
wrap and chill in the refrigerator for AT LEAST 30 minutes.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Heat
the oil in a fry pan over med heat. Pan fry the fishcakes for five minutes on
each side (turn them gently with a spatula). Remove from fry pan and allow to
drain on paper towels.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Serve
fishcakes with Gooseberry sauce!</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Chicken with Bramble Sauce</span></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l7 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">4
boneless Chicken Breast</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l7 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">4
tbsp white wine, cider or fruit beer</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l7 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2
tbsp chopped fresh rosemary</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l7 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¼
tsp nutmeg</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l7 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Pepper</span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l7 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Fresh
rosemary sprigs to garnish</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Bramble Sauce:</span></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l5 level1 lfo4; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">200g
blackberries plus a few extra to dress up the dish!</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l5 level1 lfo4; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
tbsp cider vinegar or white wine vinegar</span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l5 level1 lfo4; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2
tbsp red currant jelly</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">With
a sharp knife, cut the chicken into one inch pieces and place in a bowl.
Sprinkle the wine and rosemary overtop and season with salt and pepper. Cover
and let marinate, refrigerated for a least one hour. Drain the chicken and
reserve the marinade. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Thread
the chicken pieces onto long metal skewers and cook on the BBQ for 4 minutes on
each side until cooked.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">To make the sauce:</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Place
the reserved marinade in a pan with the blackberries and cook over low heat
until the fruit is softened. Using the back of a wooden spoon, press the mixture
through a strainer into a bowl to form a puree. Return this blackberry puree to
the pan, then add the vinegar and red currant jelly and bring to a boil. Boil uncovered
until the sauce is reduced by about one-third. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Spoon
about one-third of sauce onto each plate and place chicken skewers on top.
Sprinkle with nutmeg, then garnish with rosemary springs and blackberries.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Excellent
served with a fresh green salad.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Strawberry Soup</span></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo5; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2
lb or 200g fresh strawberries</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo5; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¾
cup cranberry juice</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo5; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¾
cup dry white wine or apple juice</span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo5; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¾
cup sour cream or yogurt</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Wash
and hull strawberries. Reserve 1 ¾ cups. Put the rest of the berries in a large
pan with the cranberry juice and cook over medium heat until the fruit is softened.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Let
cool, then transfer to a blender or food processor and process until smooth.
Add the wine, process briefly and combine, then pour into a pitcher. Cover with
plastic and chill in the refrigerator.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Meanwhile,
slice the reserved berries. Pour soup into six bowls and place the sliced
berried on top. Top with sour cream or yogurt and mint sprigs and serve
immediately.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Assorted Berry Salad with Citrus
Dressing:</span></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo6; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">6
cups assorted greens of your choice </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo6; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">½
cup Goat or Feta cheese crumbled </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo6; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">½
cup Pecan or Walnuts</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo6; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
red pepper, thinly sliced</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo6; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
cup blueberries or raspberries washed</span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo6; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
cup washed and sliced strawberries</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Citrus Vinaigrette</span></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l4 level1 lfo7; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
tsp minced orange zest</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l4 level1 lfo7; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¼
cup orange juice</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l4 level1 lfo7; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2
tbsp white wine vinegar</span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l4 level1 lfo7; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¼
c light oil</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Whirl
ingredients together in a small food processor or whisk together with a small
whisk.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Wash
greens and place in a large bowl. Mix in pepper and berries. Toss with
Vinaigrette. Sprinkle cheese and nuts over top. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Raspberries and Cabbage Pork
Complement (cooked in the slow cooker):</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">For
a 3 to 6 quart slow cooker:</span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l9 level1 lfo8; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
large head green or red shredded cabbage, this will yield about 12 cups</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l9 level1 lfo8; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2
onions thinly sliced</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l9 level1 lfo8; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">½
cup dried cranberries</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l9 level1 lfo8; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2
cups fresh raspberries or one 300g frozen-and thawed- berries</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l9 level1 lfo8; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¾
cup raspberry vinegar</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l9 level1 lfo8; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¼
cup melted butter</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l9 level1 lfo8; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">½
cup white granulated sugar</span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l9 level1 lfo8; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
tsp salt</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Place
cabbage, onions, cranberries and raspberries in the slow cooker pot. In a small
bowl, combine vinegar, butter, sugar and salt. Pour over cabbage and toss.
Cover and cook on low for 4-6 hours until cabbage is tender.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<h1>
<span lang="EN-US" style="font-size: 12pt;">Blueberry Pie with Ginger Crust</span></h1>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l6 level1 lfo9; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1-1/2
cups gingersnap cookie crumbs (in a food processor grind up about 35 cookies or
1/2 a bag of PC English Gingersnaps)</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l6 level1 lfo9; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2
tbsp granulated sugar</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l6 level1 lfo9; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1/4
cup butter or margarine, melted</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l6 level1 lfo9; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2-1/2
tbsp cornstarch</span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l6 level1 lfo9; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2
tbsp cold water</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l6 level1 lfo9; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1/2
cup granulated sugar</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l6 level1 lfo9; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">4
cups (1 L) blueberries</span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l6 level1 lfo9; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
tbsp lemon juice</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Crust:
In small bowl, combine cookie crumbs with sugar; stir in butter until
moistened. Press evenly onto bottom and sides of 9-inch pie plate. Bake in
375°F (190°C) oven for 8 minutes. Cool on rack</span></div>
<div class="MsoBodyText">
<span lang="EN-US">Filling:<br />
In medium saucepan, mix cornstarch with water. Add sugar and 1-1/2 cups
blueberries; bring to boil over medium-high heat, stirring constantly. Boil 1
to 2 minutes, stirring, until very thick and clear. Remove from heat; stir in
remaining blueberries and lemon juice. Mix well and pour into pie crust.
Refrigerate until set (about 3 hours). Serve with Maple Whipped Cream.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Maple
Whipped Cream:<b> </b><br />
Beat 1/2 cup whipping cream or Cool Whip with 2 tbsp Ontario Maple Syrup until
stiff. Store in refrigerator.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<b><span lang="EN-US">Mixed
Berry Smoothie</span></b><span lang="EN-US"></span></div>
<div class="MsoBodyText">
<span lang="EN-US">In a
blender, blend together</span></div>
<div class="MsoBodyText" style="margin-left: 36.0pt; mso-list: l0 level1 lfo10; text-indent: -18.0pt;">
<span lang="EN-US" style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";">
</span></span><span lang="EN-US">2-3
scoops frozen low fat banana-strawberry yogurt</span></div>
<div class="MsoBodyText" style="margin-left: 36.0pt; mso-list: l0 level1 lfo10; text-indent: -18.0pt;">
<span lang="EN-US" style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";">
</span></span><span lang="EN-US">¾
cup mixed frozen berries</span></div>
<div class="MsoBodyText" style="margin-left: 36.0pt; mso-list: l0 level1 lfo10; text-indent: -18.0pt;">
<span lang="EN-US" style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";">
</span></span><span lang="EN-US">1
banana and</span></div>
<div class="MsoBodyText" style="margin-left: 36.0pt; mso-list: l0 level1 lfo10; text-indent: -18.0pt;">
<span lang="EN-US" style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";">
</span></span><span lang="EN-US">½
cup milk</span></div>
<div class="MsoBodyText">
<span lang="EN-US">Serve
in a tall glass or a plastic mug, to go! </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-90630220911754713492012-04-27T10:25:00.000-04:002012-04-27T10:26:52.557-04:00Draft Notice: Taste McAuslan Brews May 1 at Bon Appetit Ottawa 2012<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWQid-XL4eGNFVVquLy6RVeLWfr83wKjPxiYLSfuko9FRd_opBofl47Mt0O_JiNp71LY7WrPEiJzUGJV-C24CjqBM8GnG7h-wQsmoxQnZ848zWjJOpi7t_D036noLviyGdlQMPukVhgln/s1600/Griffon+rye+pic+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWQid-XL4eGNFVVquLy6RVeLWfr83wKjPxiYLSfuko9FRd_opBofl47Mt0O_JiNp71LY7WrPEiJzUGJV-C24CjqBM8GnG7h-wQsmoxQnZ848zWjJOpi7t_D036noLviyGdlQMPukVhgln/s320/Griffon+rye+pic+3.jpg" width="320" /></a></div>
<span style="font-family: "Times New Roman","serif";">Next Tuesday, May 1
is the Bon Appetit Ottawa 2012 Food and Beverage show at Ottawa’s new CE Centre
at 4899 Uplands Drive. </span><br />
<div class="MsoNormal">
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif";">Yours truly, with
the help of good friends and family, will be hosting the McAuslan
Brewing Exhibit Table. (Note </span><span style="color: black; font-family: "Times New Roman","serif";">Funds raised from
the show will go to local charities. For more, visit: <a href="http://www.bonappetitottawa.ca/">www.bonappetitottawa.ca</a>)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif";">If you have a ticket to this sold out, splendid event, do stop by
our table for a wee tasting of:</span><span style="font-family: Symbol;"> </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
</div>
<ul>
<li><span style="font-family: Symbol;"> </span><span style="font-family: "Times New Roman","serif";">St.
Ambroise Apricot Wheat Ale- a favourite among the ladies, don’t ya know!</span><span style="font-family: Symbol;"><span style="font: 7pt "Times New Roman";"> </span></span></li>
<li><span style="font-family: Symbol;"><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Times New Roman","serif";">St.
Ambroise Pale Ale – a favourite among everyone</span></li>
<li><span style="font-family: "Times New Roman","serif";">St.
Ambroise Oatmeal Stout – my absolute fav ...for breadbaking too!</span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif";">McAuslan's
St Ambroise suds are
available at Beer stores and most LCBOs. To quote a funny friend of
mine, "Beer is not just for breakfast anymore...." So why not mix things
up a bit and try a few of these bread recipes I have developed </span><span style="font-family: "Times New Roman","serif";">using McAuslan brews. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<span style="font-family: "Times New Roman","serif";"> </span><b><span style="font-size: 10pt;"><span style="font-size: 130%;">McAuslan Brewing St. Ambroise Apricot Wheat Ale</span><b><span style="font-size: 130%;"> Mushroom and Brie Focaccia</span></b></span></b></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Equipment
you will need: Breadmaker with a dough cycle, spray grease for baking
pans, two pizza pans or two cookie sheets, a pastry brush. Cornmeal to
sprinkle on baking sheets.</div>
<div class="MsoNormal">
<span style="font-size: 85%;"><b><span style="font-size: 12pt;">For Topping:</span></b></span></div>
<div class="MsoNormal">
<span style="font-size: 10pt;">4 cups thinly sliced or chopped Cremini (white) mushrooms<br />3 cloves garlic, minced</span></div>
<div class="MsoNormal">
<span style="font-size: 10pt;">1/4 c butter</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">1 bottle St. Ambroise Apricot Wheat </span><span style="font-size: 12pt;">Ale</span><b> </b><span style="font-size: 10pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><br />1/2 pound (250 grams) brie, sliced into small cubes<br />salt and pepper to taste </span></div>
<div class="MsoNormal">
<span style="font-size: 10pt;">Melt the butter in a medium sized fry pan and sauté the mushrooms and garlic. Add </span><span style="font-size: 12pt;">a little </span><span style="font-size: 12pt;">salt
and pepper to taste. Add the beer and cook over medium heat until the
beer is almost completely reduced. This may take about 20-30 minutes in
total.</span></div>
<div class="MsoNormal">
<b><span style="font-size: 12pt;">For Dough:</span></b></div>
<div class="MsoNormal">
<span style="font-size: 10pt;">1 1/3 cups St-Ambroise Pale Ale (Room Temperature) </span><span style="font-size: 10pt;">(This is almost one </span><span style="font-size: 10pt;">12 oz./341 mL </span><span style="font-size: 10pt;">bottle-heck drink the remaining 1/4 cup yourself! )</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">1 ½ tsp salt</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">1 tsp granulated sugar</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">3 1/3 cups all-purpose or breadmachine flour</span></div>
<div class="MsoNormal">
<span style="font-size: 10pt;">2 ¼ tsp bread machine yeast</span></div>
<div class="MsoNormal">
Measure ingredients into breadpan in the order given. Place breadpan in breadmachine. Choose the Dough Cycle. Press Start.</div>
<div class="MsoNormal">
<span style="font-size: 10pt;"><span style="font-weight: bold;">Ingredients for pan preparation and dough:</span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">1 tbsp cornmeal, divided in two to sprinkle on pans</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">2 tsp olive oil, divided, to brush over fresh dough for baking</span></div>
Meanwhile, prepare focaccia toppings and p<span style="font-size: 12pt;">repare baking pans; using two pizza pans or cookie sheets. Spray grease each sheet and sprinkle with cornmeal.</span><span style="font-size: 12pt;">Preheat oven to 350F. Place oven racks on the mid-level shelves in the oven.</span><span style="font-size: 10pt;"> </span><br />
<div class="MsoNormal">
<span style="font-size: 10pt;">When breadmachine dough cycle is complete, </span><span style="font-size: 10pt;">remove dough from pan and slice in half. </span></div>
<span style="font-size: 12pt;">You
will be making two 8”x10” rectangular focaccias. Stretch each piece of
dough gently and roll each piece into an 8x10 rectangle. Place dough on
prepared sheets. Using fingertips, lightly press indentations into
flattened dough. With a pastry brush, brush 1 tsp olive oil over each
piece. Roughly divide the mushrooms and cheese in half and spread over
the dough. Press the toppings gently into dough to make them stick.</span><span style="font-size: 12pt;">Place
pans in oven and bake for 15 minutes, then switch pans on shelves and
turn pans around and bake for another 10-15 minutes until gold brown
around the edges.</span> <br />
<div class="MsoNormal">
<span style="font-size: 12pt;">Remove
from oven and allow to cool on cookie racks. Slice with pizza cutter or
serrated knife into the size of squares you wish. Serve as an appetizer
or salad accompaniment.</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt;">*************************************************************</span></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="font-size: 12pt;">MCAUSLAN APRICOT WHEAT ALE CRANBERRY-APRICOT FOCACCIA</span></b></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">Equipment
you will need: Breadmaker with a dough cycle, spray grease for baking
pans, small fry pan, two pizza pans or cookie sheets, colander or
slotted spoon, pastry brush. Cornmeal to sprinkle on baking sheets.</span></div>
<div class="MsoNormal">
<b><span style="font-size: 12pt;">For Dough:</span></b></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">1
1/3 cups St-Ambroise Apricot Wheat Ale (Room Temperature) This is
almost 1 bottle of beer. You will have about 1/4 cup of beer left
over--help yourself. I WON'T tell!</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">1 ½ tsp salt</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">1 tsp granulated sugar</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">3 1/3 cups all-purpose or breadmachine flour</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">2 ¼ tsp bread machine yeast</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"> </span></div>
<div class="MsoNormal">
<br />
<b><span style="font-size: 12pt;">For Toppings:</span></b></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">1 bottle McAuslan Apricot Wheat Ale (Cold or room temperature-it doesn’t matter)</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">2/3 cups dried cranberries</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">2/3 cups chopped dried apricots</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">250 g goat cheese (or half of a 454 g goat cheese log)</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">1 tbsp cornmeal, divided in two to sprinkle on pans</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">2 tsp olive oil, divided, to brush over fresh dough for baking</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">For
Dough: Measure ingredients into breadpan in the order given. Place
breadpan in breadmachine. Choose the Dough Cycle. Press Start.</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">Meanwhile, prepare focaccia toppings:</span></div>
<div class="MsoNormal">
<br />
<b><span style="font-size: 12pt;">The beer bath part!</span></b></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">To
avoid froth, slowly pour McAuslan Apricot Wheat Ale into a medium sized
glass or Pyrex bowl. Gently stir in cranberries and apricots. Allow
mixture to soak while dough is mixing. Stir occasionally. Strain the
mixture using a metal colander or slotted spoon. Save the liquid mixture
for a late night sweet fix or to enlighten your granola before your
morning run. Beer is NOT just for breakfast anymore!</span></div>
<div class="MsoNormal">
<b><span style="font-size: 12pt;">The cheese appearance:</span></b></div>
<span style="font-size: 12pt;">Crumble goat cheese, divide into 2 portions and set aside.</span> <br />
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="font-weight: bold;">Prepare baking pans:</span> using two pizza pans or cookie sheets. Spray grease each sheet and sprinkle with cornmeal.</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">Preheat oven to 350F. Place oven racks on the mid-level shelves in the oven.</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">When
breadmachine dough cycle is complete, remove dough from pan and slice
dough in half. You will be making two 8”x10” rectangular focaccias.
Stretch each piece of dough gently and roll each half into an 8x10
rectangle. Place on prepared baking sheets. Using fingertips, lightly
press indentations into flattened dough. With a pastry brush, brush 1
tsp olive oil over each piece. Roughly divide the apricots and cranberry
mixture in half and spread over the flattened dough. Sprinkle goat
cheese evenly over each piece. Press the toppings gently into dough to
make them stick.</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">Place
pans in oven and bake for 15 minutes, then switch pans on shelves and
turn pans around and bake for another 10-15 minutes until gold brown
around the edges.</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">Remove
from oven and allow to cool on cookie racks. Slice with pizza cutter or
serrated knife into the size of squares you wish. Serve as an
appetizer or lunch accompaniment to a green salad.</span></div>
<div class="MsoNormal">
********************************************************************************</div>
<b>M<sup>C</sup>AUSLAN ST-AMBROISE PALE ALE </b><br />
<div class="MsoBodyText" style="text-align: left;">
<b>JALAPENO CHEESE BREAD </b>(for a BreadMachine or Shaped loaves)</div>
<div class="MsoNormal">
This
bread recipe is for a 2 lb breadmachine loaf, using the Sweet Cycle.
You may also use the dough cycle on the breadmachine, then shape the
dough into two small loaves and bake them in the oven. </div>
<div class="MsoNormal">
<span style="font-size: 14pt;">1 1/3 cups McAuslan St-Ambroise Pale Ale</span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">1 tsp Hot pepper sauce</span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">¼ cup Skim milk powder</span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">1 ½ tsp Salt</span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">2 tbsp Granulated sugar</span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">3 ½ cups All-purpose flour</span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">1 cup Cornmeal</span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">1 tbsp Crushed dried jalapeno peppers* </span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">2/3 cup Shredded extra-old Cheddar Cheese</span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">1 1/2 tsp Bread machine yeast</span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">Measure
ingredients into baking pan in the order given. Place pan in breadmaker
oven chamber. Choose the Sweet Cycle. Press Start. </span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">When
done, remove the loaf from the breadpan and allow to cool on a rack for
1 ½ hrs before slicing. The crusts make delicious breadcrumbs or
croutons.</span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">* Instead, you may also use 1 tbsp diced fresh (or bottled) jalapeno peppers or red chilli pepper flakes.</span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><span style="font-weight: bold;">**********************************************************************</span></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><span style="font-weight: bold;">Note: some of the following recipes use <span style="font-style: italic;">Griffon Red Ale</span> but McAuslan's <span style="font-style: italic;">Blonde Pale Ale</span> may be substituted</span></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><b>McAuslan Brewing</b></span><b> <span style="font-size: 14pt;">Griffon Red Ale Sourdough Bread</span></b></div>
<b><span style="font-size: 12pt;">Start-me up Starter:</span></b> <br />
<div class="MsoBodyText" style="margin-left: 2.0cm;">
2/3 Cup McAuslan Brewing Griffon Red Ale (room temperature)</div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">1 level cup white all-purpose Canadian Flour</span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">1 tsp active dried yeast</span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">In
a large glass bowl, mix these ingredients together with a wooden spoon.
Scrape down the sides of the bowl and be sure to mix in all the flour.
Cover the top of the bowl with plastic wrap. Place the bowl in a large
clear plastic bag (lawn bags work well!). Seal the bag with a twist tie
or string or something. Set aside to rise a room temperature for 5 hours
or more….it’s very forgiving! It’s ready to use when it begins to
bubble and is about double in size. </span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<b><span style="font-size: 12pt;">For the bread:</span></b></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">In a large breadmaker pan (3lb breadmaker is required) assemble ingredients as follows:</span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">All of starter</span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">6 ½ cups white flour</span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">2 tbsp whole wheat flour</span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">1 level tsp active dried yeast</span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">2 cups water.</span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<b><span style="font-size: 12pt;">Topping:</span></b></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">Egg white mixed with 1 tsp water</span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">1 tbsp cornmeal</span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;"> </span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<b><span style="font-size: 12pt;">Variation on this recipe:</span></b></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">Use McAuslan Brewing St-Ambroise Oatmeal Stout instead of Griffon Red Ale</span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">Substitute all flour with:</span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">4 cups whole wheat Canadian flour</span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">1 cup white all-purpose Canadian Flour</span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">½ cup oats</span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;"> </span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">On
the breadmaker, choose the Dough option. When cycle on breadmaker ends,
remove dough and knead on a very lightly floured breadboard into a
smooth elastic ball. Place in a lightly greased bowl (the one you used
to make the starter would be fine), cover with lightly greased plastic
wrap and a heavy tea towel and let rise in the fridge over night or for
one or two hours at room temperature until doubled in size. In the
morning or after two hours, remove wraps, punch down dough in the centre
of the dough and knead again into a smooth ball. Let rest under tea
towels on a breadboard for 10-15 min. </span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;"> </span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">Divide
dough into 4 equal pieces. Knead each piece until smooth. Shape each
piece into a round loaf by pulling the top of the round underneath and
then pushing the up with your thumbs on the bottom…as if you were making
a mushroom shape. Place unrisen rounds (2 per baking sheet) on
parchment paper-lined large pizza pans or flat unrimmed baking sheets.
You will need two pans/sheets. Cover each loaf with greased plastic
wrap and tea towels and let rise in a warm, draft-free, humid atmosphere
(above the fridge or in a cupboard for instance) for 20-25 minutes. </span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;"> </span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;">In
the meantime, preheat oven to 350F. When loaves have risen (BTW you can
probably only bake one pan at a time), brush with 1 egg white mixed
with 1 tsp water and sprinkle with cornmeal. Slash the top of each loaf
about 3 times with a sharp exacto knife. </span></div>
<div class="MsoNormal" style="margin-left: 2.0cm;">
<span style="font-size: 12pt;"> </span></div>
<div class="MsoBodyText" style="margin-left: 2.0cm;">
Spritz
oven with a few squirts of water to achieve a “crusty” crust. Bake for
25 minutes or until browned. For the manual method, mix all ingredients
together well. Use your hands if necessary. Set aside, covered with a
tea towel for ½ hour. </div>
<b><span style="font-size: 14pt;">*********************************************************************<br />Cheddar Ale Bread</span></b><br />
(Makes a 2 lb loaf in a breadmaker) <br />
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1 ½ cups McAuslan Griffon Red Ale</div>
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1 ½ tsp salt</div>
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2 tbsp white sugar</div>
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1 tsp McAuslan Griffon Mustard</div>
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3 ½ cups white all-purpose Canadian flour</div>
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½ cup buttermilk powder</div>
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¾ cup extra old Cheddar cheese, shredded</div>
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¼ cup grated Parmesan cheese</div>
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1 ½ tsp bread machine yeast</div>
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Measure
ingredients into the breadpan in the order given. Choose the Sweet
cycle. Alternatively, choose the Dough option, shape into loaves, let
rise 30 min covered in the loaf pans. When risen, brush with milk and
bake at 350F for 20-25 minutes. Sprinkle with 2 tbsp shredded cheese
during the last 10-15 of baking. Let cool in pans 10 min. Then, remove
from pans and let cool on rack before wrapping. </div>
<span style="font-size: 10pt;"> </span> <br />
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******************************************************</div>
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<b><span style="font-size: 14pt;">McAuslan Brewing St-Ambroise Oatmeal Stout Bread</span></b></div>
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(For a 2 lb breadmachine loaf)</div>
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1 ½ cups McAuslaun St-Ambroise Oatmeal Stout </div>
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¼ cup buttermilk powder</div>
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1 ½ tsp salt</div>
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¼ cup molasses</div>
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2 tbsp soft butter</div>
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1 ½ cups whole wheat Canadian flour</div>
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½ Spelt flour</div>
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1 ¼ cups all-purpose Canadian flour</div>
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¾ cup quick cooking rolled oats</div>
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½ cup less 2 tbsp 12-grain cereal </div>
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2 tbsp wheat germ</div>
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1 ½ tsp bread machine yeast</div>
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Topping: mix together 1 tsp oats and 1 tsp wheat germ.</div>
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Measure
ingredients into baking pan. Choose the whole wheat cycle, light crust.
During the last 15 minutes of baking, sprinkle with topping. </div>
<div class="MsoBodyText">
Alternatively,
choose the Dough option on the breadmaker, shape into 2 loaves, let
rise 40 min covered, in 2 small loaf pans. When risen, brush with milk
and sprinkle with mixture of wheat germ and oats. Bake at 350F for 20-25
minutes. Let cool in pans 10 min. Then, remove from pans and let cool
on rack before wrapping. </div>
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**********************************************************************</div>
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<b><span lang="EN-US">McAuslan Pale Ale and McAuslan Griffon Ale Mustard Rye Bread</span></b></div>
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<span lang="EN-US">For a 2 lb loaf in the Breadmaker:</span></div>
<div class="MsoBodyText">
<span lang="EN-US">1 1/3 cups McAuslan Pale Ale</span></div>
<div class="MsoBodyText">
<span lang="EN-US">1/3 McAuslan Griffon Ale Mustard or Dijon mustard</span></div>
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<span lang="EN-US">¼ cup skim milk powder</span></div>
<div class="MsoBodyText">
<span lang="EN-US">¾ tsp salt</span></div>
<div class="MsoBodyText">
<span lang="EN-US">2 tbsp packed brown sugar</span></div>
<div class="MsoBodyText">
<span lang="EN-US">2 tbsp olive oil</span></div>
<div class="MsoBodyText">
<span lang="EN-US">1 cup whole wheat flour</span></div>
<div class="MsoBodyText">
<span lang="EN-US">2 cups all purpose flour</span></div>
<div class="MsoBodyText">
<span lang="EN-US">¾ cup rye flour</span></div>
<div class="MsoBodyText">
<span lang="EN-US">1 tbsp dill seeds</span></div>
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<span lang="EN-US">1 ¾ tsp bread machine yeast</span></div>
<div class="MsoBodyText">
<span lang="EN-US">Measure ingredients in to the breadpan in the order given. Set pan into the breadmaker. Select the Whole Wheat Cycle. </span></div>Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-61330680557333928592012-03-19T20:08:00.012-04:002012-03-20T10:38:47.695-04:00Stir it up! Engineer's Granola<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtLcuo_BPKt6b-RUjQTuGpIXX5tYid_URVvyQIsHzUttViNHJy2XA8ZAJYvg_w5Iqfb1u-xE-5m0TqHmv4PXyxUJjiWRNbOseWWUwC02VcbKHlgi40vYRO4yTHYPEzBfrlgyMBDC9twH8/s1600/Granola+1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtLcuo_BPKt6b-RUjQTuGpIXX5tYid_URVvyQIsHzUttViNHJy2XA8ZAJYvg_w5Iqfb1u-xE-5m0TqHmv4PXyxUJjiWRNbOseWWUwC02VcbKHlgi40vYRO4yTHYPEzBfrlgyMBDC9twH8/s200/Granola+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5721988513446077810" border="0" /></a>Try this recipe and <span style="mso-spacerun:yes"> </span>I guarantee you will never eat store-bought cereals again! It’s chocked full of fibre, nuts, dried fruit and spices and makes a wonderful healthy breakfast or snack any time of the day or night. If you are traveling or staying in a hotel bring it with you and skip the high-fat muffins at the breakfast kisoks. Simply store individual 1/3 c servings in small Ziploc plastic bowls and add milk. Voila…a healthy start to your day. You’re good to go! <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto">This recipe makes about 10-12 cups. I store half of the batch in the freezer in a Ziploc bag.</p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto">NOTE: Allow 2-2 1/2 hrs total to make this recipe: 10 minutes to prepare ingredients, 45 minutes to bake and about 1 hour afterwards to stir the warm mixture every 10-15 minutes to prevent clumping while it cools.</p> <p class="MsoNormal"><b>Tools and utensils you will need:</b></p> <p class="MsoNormal"><span style="mso-bidi-font-weight:bold">Very large mixing bowl (I use a plastic dishwashing pan-just for this recipe)</span></p> <p class="MsoNormal"><span style="mso-bidi-font-weight:bold">Large roasting pan with 2-3 inch rim (Disposable but reusable roasting pans are perfect for this)</span></p> <p class="MsoNormal"><span style="mso-bidi-font-weight:bold">Parchment paper or heavy duty aluminum foil</span></p> <p class="MsoNormal"><span style="mso-bidi-font-weight:bold">Large stirring spoon –greased</span></p> <p class="MsoNormal"><span style="mso-bidi-font-weight:bold">Wooden spoon</span></p> <p class="MsoNormal"><span style="mso-bidi-font-weight:bold">Small saucepan</span></p> <p class="MsoNormal"><span style="mso-bidi-font-weight:bold">Ziploc bags to store the granola afterwards</span></p> <p class="MsoNormal"><span style="mso-bidi-font-weight:bold">A plastic tub or scoop to place the granola in the bags.</span></p> <p class="MsoNormal"><b> </b></p> <p class="MsoNormal"><b>Preheat oven to 350F. (325F if your oven is a hottie!)<br style="mso-special-character:line-break"> Mixture A</b></p> <p class="MsoNormal">8 cups LARGE flake rolled oats of a mixture of 4 c spelt flakes and 4 cups large flake oats</p> <p class="MsoNormal">2 cups sliced almonds</p> <p class="MsoNormal">1 cup unsalted peanuts (optional)</p> <p class="MsoNormal">1 cup unsalted cashews (optional)</p> <p class="MsoNormal">2 cup unsweetened shredded coconut</p> <p class="MsoNormal">1 cup roasted unsalted sunflower seeds</p> <p class="MsoNormal">1 cup red bran flakes</p> <p class="MsoNormal">½ cup oat bran flakes</p> <p class="MsoNormal">1/2 cup wheat germ</p> <p class="MsoNormal">3 tsp cinnamon</p> <p class="MsoNormal">1 1/2 tsp cloves</p> <p class="MsoNormal">1 1/2 tsp nutmeg</p> <p class="MsoNormal">Grated peel from one medium sized orange (optional) or diced</p> <p class="MsoNormal" style="mso-margin-top-alt:auto"><b style="mso-bidi-font-weight: normal">Mixture B</b></p> <p class="MsoNormal">1 cup brown sugar</p> <p class="MsoNormal">2/3 cup liquid honey or maple syrup</p> <p class="MsoNormal"><b>Mixture C</b></p> <p class="MsoNormal"><span style="mso-bidi-font-weight:bold">2 cups mixed raisins </span></p> <p class="MsoNormal"><span style="mso-bidi-font-weight:bold">2 dried cranberries </span></p> <p class="MsoNormal"><span style="mso-bidi-font-weight:bold"> </span></p> <p class="MsoNormal"><span style="mso-bidi-font-weight:bold">Mix all of the ingredients from <b>Mixture A</b> together in a very LARGE mixing bowl and set aside. I use a large plastic dishwashing pan expressly purchased for this purpose!</span></p> <p class="MsoNormal"><span style="mso-bidi-font-weight:bold"> </span></p> <p class="MsoNormal"><span style="mso-bidi-font-weight:bold">Mix sugar and honey together (from <b>Mixture B</b>) in a small saucepan,<b> </b></span>over medium-low heat. Slowly bring the mixture to a boil while stirring frequently. <span style="mso-spacerun:yes"> </span>WATCH carefully. When it reaches a light boil (with small bubbles rising to the surface), immediately remove from heat. (You can also prepare this mixture in the microwave in a 2-4 cup Pyrex. Cook for about 2-3 minutes but stir every 30 seconds to prevent it from bubbling over.)<br /></p> <p class="MsoNormal" style="mso-margin-top-alt:auto">Combine A and B: Pour honey-sugar mixture over oat mixture. Spray grease or lightly grease a large spoon and use it to stir this sticky mixture. Mix thoroughly. </p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto">Line a large disposable aluminum-roasting pan with parchment paper or a large sheet of heavy-duty tin foil. If using foil, spray grease the foil. Carefully pour the mixture into the lined-pan and spread it out evenly. Bake granola in the middle or lower third of the oven but NOT on the bottom rack. Bake mixture in the oven at 350F for 30-45 min. and <b>stir at 15 min intervals</b>. Be sure to stir the mixture thoroughly (at 10- 15 minutes intervals) to break up chunks and to prevent burning around the edges. When nicely browned but not burnt remove from the oven and let cool completely, around 45 minutes. </p> <p class="MsoNormal">For <b style="mso-bidi-font-weight:normal">Mixture C</b>, mix and add these ingredients to the warm granola and stir well. You may also add other dried fruits such as blueberries, cherries, prunes if you wish.</p> <p class="MsoNormal"> </p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal">Very Important Last Step: As the mixture cools, <u>be sure to stir it every 15 minutes for the next hour or so! If you don’t it will clump into hard lumps and harden completely!</u></b></p> <p class="MsoNormal"> Let the granola cool completely to room temperature before storing in containers.</p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:18.0pt;text-indent:-18.0pt"><b style="mso-bidi-font-weight:normal"> Storage Tips:</b><b style="mso-bidi-font-weight:normal"><span style="font-size:7.0pt;"> </span></b></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto">To transfer the mixture to containers, carefully lift the edges of the parchment paper and pour the mixture into Ziploc bags or other large containers. </p> <span style="font-family:"Times New Roman","serif";mso-fareast-Times New Roman";mso-ansi-language:EN-CA;mso-fareast-language:EN-US; mso-bidi-language:AR-SAfont-family:";font-size:10.0pt;" >The granola can also be stored in the freezer in Ziploc bags.</span>Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-11376426554790635162012-02-03T14:53:00.007-05:002012-02-03T15:06:41.411-05:00Latch onto Leap Day & Face your phyllo fears<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7gqDGmqNjWf7RRbH96JMWIzpHdTA6KFvBmIf9jhhHbz7-zC6X4aKCk9tPPUmSdhgwYsmyLLttl5MSt7t3n6vJXTvmumv1oyvXivFXyeb-PRx6k93-9HF3JjRixr_90ZEEs6A87zKSJSM/s1600/phyllo+pic+5.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 172px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7gqDGmqNjWf7RRbH96JMWIzpHdTA6KFvBmIf9jhhHbz7-zC6X4aKCk9tPPUmSdhgwYsmyLLttl5MSt7t3n6vJXTvmumv1oyvXivFXyeb-PRx6k93-9HF3JjRixr_90ZEEs6A87zKSJSM/s200/phyllo+pic+5.jpg" alt="" id="BLOGGER_PHOTO_ID_5705000937682166786" border="0" /></a><p class="MsoNormal" style="line-height:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >To the lady of the house: if you’re a practical gal and just “carded” your partner for last Valentine’s Day and <i>he</i> lavished you with bundles of roses, silky lingerie or a brand new red convertible—there’s still time to redeem yourself! Consider skipping Valentine's Day altogether because...lucky for you it’s a leap year and that makes upcoming Wednesday, February 29<sup>th</sup> 2012 “Leap Day”. The day some folk legends say ladies can make marriage proposals and I say, you can kiss and cheer up a sour puss Valentine! By the way, if the man refused the proposal he was forced to compensate the down-trodden wench with a kiss, £1 or a silk gown. Hmm, I wonder if the she could choose the kisser? </span></p> <p class="MsoNormal" style="line-height:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >Well, Mademoiselle, if you’re still intent on proposing marriage and are at all superstitious, don’t marry in a leap year or you may wind up starring as a damsel-in-distress on the Dr. Phil Show. The Greeks believed that leap year marriages were doomed for failure. Fortunately, if your ancestors took their nuptials in 1700, 1800 or 1900, they escaped this nasty curse because years divisible by 100 are <i>not</i> leap years unless they are <i>also</i> divisible by 400. And, you guessed it Einstein, the year 2000 <i>was</i> a leap year. Please accept my belated best wishes if that was the year you and yours tied the knot.<span style="mso-spacerun:yes"> </span>Take heart, folks who married in1600 also faced the same fate. So, any guesses on the next leap year ending in zero, divisible by 400? Congratulations if you answered 2400—sign up for Jeopardy and leave a warning note on the family tree!</span></p> <p class="MsoNormal" style="line-height:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >Now, unless your sweetheart is a Nobel-winning math whiz, your exemplary multiplication skills are unlikely to exalt them to “I do” status. Instead, impress them with your culinary prowess. Simply marry easy-to-use phyllo pastry and with a few sweet or savoury fillings, roll or cut your creations into various shapes and say “YES” to marriage bliss! </span></p> <p class="MsoNormal" style="line-height:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >If you’re still afraid of phyllo, follow these helpful tips before taking the leap. </span></p> <ul style="margin-top:0cm" type="disc"><li class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal;mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Buy frozen phyllo dough in long rectangular boxes in the frozen food aisle at the grocery store. One 1 lb/500 g box contains 18-20 sheets pastry sheets. Folding and cutting instructions are in the box.</span></li><li class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal;mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Thaw frozen dough in the refrigerator overnight. </span></li><li class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal;mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Read the entire phyllo recipe before you begin.</span></li><li class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal;mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Practice folding or rolling instructions with a cloth napkin, first. </span></li><li class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal;mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Work fast with this pastry because it dries out quickly. Pretend you’re a surgeon: have fillings, tools and work surfaces prepared before you unwrap the pastry from the package. </span></li><li class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal;mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >DO NOT let phyllo sheets to be worked, dry out or get wet. Keep them well covered with a large sheet of plastic wrap and a very slightly dampened tea towel on top. (Large clear plastic lawn bags are great for this purpose!)</span></li><li class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal;mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Unroll the sheets from the package. Very gently pull sheets apart. Using a soft pastry or paint brush, quickly brush each entire sheet, right out to all edges, with melted butter or oil. </span></li><li class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal;mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Always cut pastry with a sharp serrated knife before baking. It will flake and crumble if you cut it after baking.</span></li></ul> <p class="MsoNormal" style="line-height:normal"><b><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></b></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><b><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Easy Cinnamon Phyllo Cigars </span></b></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Honest: They taste just like Baklava!</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Makes about 20 rolls or cigars</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Filling:</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >½ cup chopped pistachios walnuts, and/or pecans</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1/3 cup granulated sugar</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1/2 tsp cinnamon</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¼ tsp cloves</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >pinch of nutmeg</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¼ cup melted butter</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp honey</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >8 phyllo pastry sheets</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="line-height:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >Toast chopped nuts at 350F for 5-7 minutes or until fragrant. Let cool. Mix together sugar, cinnamon; cloves, nutmeg and cooled nuts. Set aside. Mix melted butter with honey and blend well. Lay one sheet of phyllo on work surface. Brush completely with butter/honey mixture. Lay another sheet on top and brush again. Cut these 2 buttered sheets width wise into 5 even strips, about 3 ½” wide. Place 1 ½ tsp filling on one end and ½” from sides. Roll up, tucking in sides on the first and second turns. Seal with melted butter and place seam side down 2 inches apart on ungreased cookie sheets. (Covered prepared and unbaked rolls with a sheet of plastic.) Brush very lightly with remaining melted butter. During the last 5 min of baking, sprinkle remaining nut mixture over the centre of each roll. Bake in a 350F oven for 15 minutes until golden. (Watch carefully.)</span></p> <p class="MsoNormal" style="line-height:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >Note: Any sweet or savoury filling can be used with this easy-to-assemble recipe.</span></p> <h1><span style="mso-bidi-;font-size:12.0pt;" >Spinach and Feta Phyllo Triangles</span></h1> <p class="MsoNormal" style="line-height:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >Makes 50-60 (Great for a party or for lunch!) </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1/2 cup minced onion</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp butter</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 10 oz pkg frozen chopped spinach, defrosted and well drained.</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >½ cup minced parsley</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp EACH minced dill and chives</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¼ lb feta cheese, crumbled</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 eggs, beaten</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 pkg thawed phyllo pastry</span></p> <p class="MsoNormal" style="line-height:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="line-height:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >Sauté onion in butter until soft. Combine with remaining ingredients. Set aside.</span></p> <p class="MsoNormal" style="line-height:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >To assemble triangles:</span></p> <p class="MsoNormal" style="line-height:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >Take out 4 sheets of phyllo pastry at a time, reroll and rewrap the rest and cover with a slightly dampened tea towel. Butter each of the 4 sheets and cut width wise into 10 strips. Place 1 ½ tsp of filling on the bottom of each strip. Take bottom left corner of pastry strip and fold to the right edge to create a triangle, then fold up and horizontally; continue folding and crossing over the pastry on itself in this triangular fashion until you have one final triangle pastry packet. Be careful no filling shows at tips of triangle. Tuck last fold under, sealing with melted butter. Place seam side down 2 inches apart on ungreased cookie sheets and brush with melted butter. Never use so much butter that dough becomes soggy. Bake at 350 for 15 minutes or until golden. Watch carefully. Cool slightly before serving as filling stays very hot. </span></p> <p class="MsoNormal" style="line-height:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <h1><span style="mso-bidi-;font-size:12.0pt;" >Pear Fig Phyllo Crisp</span></h1> <h2><span style="mso-bidi-;font-size:12.0pt;" >Serves 6-8</span></h2> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >4 large pears cored and sliced</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1/2 cup chopped figs or dates</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp Sambucca or orange liqueur (optional)</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp lemon juice</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 tsp grated lemon rind</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 tbsp grated fresh ginger root or 1 tsp ground ginger</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >½ cup chopped hazelnuts or walnuts (optional)</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¼ brown sugar</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 tbsp all-purpose flour</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1/2 tsp cinnamon</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¼ tsp cloves</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >pinch nutmeg</span></p> <p class="MsoNormal" style="line-height:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="line-height:normal"><b><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >Phyllo topping:</span></b></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >3 tbsp melted butter </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 tbsp granulated sugar</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1/2 tsp cinnamon</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >4 sheets phyllo pastry</span></p> <p class="MsoNormal" style="line-height:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="line-height:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >In a large mixing bowl, toss pears and figs with liqueur, lemon juice, rind and ginger. Sprinkle nuts over top and mix. Mix together sugar, flour, cinnamon, cloves and nutmeg; sprinkle over pears and toss to mix. Spoon into a lightly buttered 2 litre 11x7” shallow baking dish. </span></p> <p class="MsoNormal" style="line-height:normal"><b><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >For topping:</span></b><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > Mix together sugar and cinnamon, set aside. Lay 4 sheets of phyllo pastry on dry work surface and cut in half with scissors. You now have 8 sheets. Working one sheet at a time (keeping others well covered with plastic wrap and dampened tea towel) brush one sheet lightly with butter. Place another sheet on top and brush with butter. Sprinkle with ¼ of cinnamon topping mixture. Repeat process 3 more times until all sheets and mixture are used up. Trim ¼” border from phyllo stack. Place on top of fruit; roll edges under and press into sides of pan. Using a sharp serrated knife, cut 3 diagonal slits in top of pastry and score pastry into 6 or 8 portions. Bake at 350F for 50 minutes until golden brown or pears are tender. Turn at halftime.<span style="mso-spacerun:yes"> </span>(Apples are a good substitute for pears but leave out the ginger.) </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><b style=""><span style=";font-family:";font-size:12.0pt;" ><br /></span></b></p><p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><b style="mso-bidi-font-weight:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >Vegetarian Strudel</span></b></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><b style="mso-bidi-font-weight:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></b></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >NOTE: This recipe makes TWO Phyllo pastry strudel logs and serves 6-8 people. Each serving is about 4 inches long. It can be prepared ahead of time and baked a few hours later.</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><b style="mso-bidi-font-weight:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></b></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><b style="mso-bidi-font-weight:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >Filling:</span></b></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2-3 heads of garlic (If you like a lot of garlic, use 3!)</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 medium onion cut into small cubes</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 carrots, cut into cubes</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 red or yellow pepper diced</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 250g celeriac, peeled and diced (This is a very ugly looking vegetable. It reminds me of Nanny McPhee. It looks like a rutabaga with warty veins. Despite its ugly appearance it adds wonderful flavour to soups and vegetarian dishes) </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 roma or plum tomatoes, seeded and chopped</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >(optional: add 1 parsnip cut into cubes or 1 cup cubed squash) </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 tbsp olive oil</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 tsp salt</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Pepper to taste</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 tbsp fresh rosemary or ½ tsp dried</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 tbsp fresh thyme or ½ tsp dried</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 cups pearl wheat*see Note below (look in the grains aisle of the grocery store for pearl wheat) or rice or quinoa - cooked </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >125 ml goat cheese</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¼ cup fresh basil, chopped </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><b style="mso-bidi-font-weight:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></b></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><b style="mso-bidi-font-weight:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >Phyllo</span></b></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >10 sheets Phyllo Pastry</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp olive oil</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >3 tbsp water</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >½ cup dry breadcrumbs, seasoned with a pinch of thyme, oregano and basil</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Preheat oven to 400F</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Garlic- cut the top quarter off the head of each garlic. Wrap in foil and set aside. Place chopped carrots, parsnip, pepper, celeriac and tomatoes in a large bowl. Toss with oil, salt, pepper, rosemary, thyme. Line a large roasting pan with a rimmed edge, with parchment paper. Spread vegetable mixture evenly over the sheet.</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Place the garlic and vegetables in the oven and roast for 30-40 minutes. Toss at 10 – 15 minute intervals. They are ready when slightly brown and garlic is soft when squeezed.</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Place vegetables in a bowl and allow to cool. Squeeze garlic cloves out of skins and over the vegetables. Toss gently to mix. Add cooked pearl wheat, or rice or quinoa, goat cheese and basil. Add more seasoning if you wish.</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Note: The trick with phyllo pastry is to work fast and to keep pastry to be worked, covered at all times, otherwise it will dry out and crumble. Cover the unworked pastry with a damp tea towel and a plastic layer over top.</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Arrange two tea towels in a single layer on a work surface, like a counter or table top. Place a sheet of Phyllo on each tea towel. Brush each sheet, quickly, with olive oil and water mixture. Sprinkle breadcrumbs overtop. Repeat this process until you have 5 layers in each stack.</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Place filling along the long edge of the each stack. Roll up jellyroll style. You can use the tea towel to help nudge the roll along.</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Line a large flat baking sheet with parchment paper. Carefully transfer the rolls to the baking sheet. Slash through the top layers of Phyllo on the diagonal in 4-inch intervals to guide you for serving pieces. Brush each log with remaining oil mixture. </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Bake in 400F degree oven for about 35-40 minutes until well browned and crisp.</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >To cook Pearl Wheat:</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >In a large saucepan, place 1 cup pearl wheat and about 5 cups water in pan. The wheat should be covered by about 3-4 inches of water. Bring to a boil and simmer very gently for about 45 minutes to 1 hour until wheat puffs up, is chewy and firm but not mushy. Drain in colander and allow to cool. You will have about 3 cups of cooked pear wheat when done. Freeze in one cup servings and use for soups or other vegetarian recipes. </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="line-height: normal;"><b><span style=";font-family:";font-size:12.0pt;" ><br /></span></b></p><p class="MsoNormal" style="line-height:normal"><b><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >Maple Baklava</span></b></p> <p class="MsoNormal" style="line-height:normal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" >(Note: have everything ready before you start)<br />1 1/2 cups pistachios or walnuts, finely chopped<br />1/4 c sugar<br />1 tsp t cinnamon<br />¼ tsp ground cloves<br />1 pkg phyllo dough (in pastry section of frozen foods) thawed<br />1 c melted butter </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 1/4 c pure maple syrup, heated</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¼ cup water</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 ½ tsp lemon juice</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 ½ tsp lemon or orange rind grated</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp chopped nuts<br /><br />Combine nuts, sugar, and spices. Brush a 9x13" baking pan with butter. Lay thawed pastry on table or large, work surface. Cover sheets to be worked with a plastic bag and damp towel until you’re ready to use them. Cut all sheets from the pkg in half <i>width wise</i>. Set aside 10 to work with and cover remaining pastry. Brush a sheet of pastry with butter and then layer in pan, do this with 10 sheets. Sprinkle with 1/3 of the nut mixture. Butter and layer 7 more sheets in pan, top with 1/3 nut mixture. Butter and layer 7 more sheets and rest of nuts. Top with 16 more buttered phyllo sheets and brush with remaining butter. Important: With a very sharp, serrated knife, score and cut through the layers of pastry into 1 1/2" squares. (It will crumble to pieces if you cut it after it’s baked.) Bake at 350F for 15 min, then 325F for another 30-35 min, or until a rich golden brown. (Keep an eye on the edges for burning.) During the last 20 minutes of baking, in a saucepan mix together syrup, water, lemon and rind. Bring to a boil, then turn down heat and let simmer for 10-15 min, stirring occasionally. Remove from heat. When baklava is done, <b>immediately </b>pour the very warm syrup mixture evenly overtop. Sprinkle 2 tbsp chopped nuts overtop.<span style="mso-spacerun:yes"> </span>Cool in the pan for at least 4 hours and enjoy! </span></p>Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-6214311183491758412012-01-13T09:29:00.010-05:002012-01-13T10:45:50.933-05:00Chicken with Brie and Spinach - elegant and easy!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YjxuXbtjKoqO90LiQwd8hAT34lWzL22nekCj29OT6ZySzAE2LNNFcjPZm1k54gVeAhVmDwpHNyNaCvmoXKYGO_fUcMSGL-WqjJqZjrq2bYDvMxXut2kBBcezPrgqDGqBQsY23hcSdtDj/s1600/IMG_0474.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YjxuXbtjKoqO90LiQwd8hAT34lWzL22nekCj29OT6ZySzAE2LNNFcjPZm1k54gVeAhVmDwpHNyNaCvmoXKYGO_fUcMSGL-WqjJqZjrq2bYDvMxXut2kBBcezPrgqDGqBQsY23hcSdtDj/s200/IMG_0474.JPG" alt="" id="BLOGGER_PHOTO_ID_5697138749340486690" border="0" /></a><span style=" line-height: 115%; Times New Roman","serif";font-family:";font-size:12pt;" >Huge Hollywood snowflakes are falling here in Ottawa. Up to 10 cm is one the way today. The Rideau Canal Skateway will be open for skating very soon. Winterlude, snowslides, Beavertails..Yahoo! Oh right, the chicken recipe...May I suggest this elegant little ditty? Thank you to Malena for inspiring me to share it. This dish is easy to prepare and looks lovely on the plate with a little cooked Quinoa, rice, or roasted potatoes and some colourful green veggies like beans, bok choy, or asparagus! Guest worthy and picture worthy too.<br /></span><p class="MsoNormal" style="text-align:justify"><b style="mso-bidi-font-weight: normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Chicken Breasts with Brie Cheese and Spinach, Basil or Sage </span></b></p> <p class="MsoNormal" style="text-align:justify"><b style="mso-bidi-font-weight: normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >(Serves 4)</span></b></p> <p class="MsoNormal" style="text-align:justify"><b style="mso-bidi-font-weight: normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >If you like you may serve this elegant little ditty with Red Pepper Coulis or Cilantro Pesto, recipes are below.</span></b></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" ></span><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >For this recipe you will need these kitchen items: </span></p> <ul><li><span style="font-family:Symbol;mso-fareast-font-family:Symbol; mso-bidi-font-family:Symbol;font-size:12.0pt;" ><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >a shallow baking dish to contain the chicken pieces without crowding them, </span></li></ul> <ul><li><span style="font-family: Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol;font-size:12.0pt;" ><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >cotton or oven safe kitchen string (i.e. NOT nylon or string with plastic in it) or thin skewers. </span></li></ul> <p class="MsoNormal"><span style=" Times New Roman","serif"font-family:";font-size:12.0pt;" > </span><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Also, for food safety, I find it is helpful to have all of your ingredients prepared, string pieces cut or skewers on hand, cutting boards ready, baking dish prepped…just like they do on the cooking shows! This way you’re not fishing around the kitchen looking for stuff with chicken juice all over your hands.</span></p> <p class="MsoListParagraphCxSpFirst" style="margin-bottom:0cm;margin-bottom:.0001pt; mso-add-space:auto;text-indent:-18.0pt;line-height:normal;mso-list:l0 level1 lfo2"><span style="font-family:Symbol;mso-fareast-font-family:Symbol; mso-bidi-font-family:Symbol;font-size:12.0pt;" ><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >4 boneless chicken breasts (about 150-200 g each)</span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-bottom:0cm;margin-bottom: .0001pt;mso-add-space:auto;text-indent:-18.0pt;line-height:normal;mso-list: l0 level1 lfo2"><span style="font-family: Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol;font-size:12.0pt;" ><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Salt and pepper</span></p> <ul><li><span style="font-family: Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol;font-size:12.0pt;" ><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >125 g Brie cheese, sliced into 4 even pieces</span></li><li><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¼ cup hazelnuts or pine nuts, toasted and chopped</span></li><li><span style="font-family: Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol;font-size:12.0pt;" ><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >½ cup fresh spinach, sage or basil leaves, chopped</span></li><li><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp olive oil</span></li><li><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2-3 tbsp seasoned or plain breadcrumbs (Optional)</span></li><li><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¾ red pepper coulis or cilantro pesto (buy or make you own, recipes are below)</span></li><li><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 tbsp chopped parsley (to sprinkle over top, just before serving)</span></li></ul> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Preheat oven to 350F. Line the baking dish will foil or lightly spray grease the dish to prevent the chicken from sticking.</span></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >NOTE: You will be making a pocket-like cavity in the chicken breast, then adding in the stuffing. I find this is a good way to add stuffing (like cheese) to a meat or fish, instead of rolling it up. This pocket method prevents the cheese from drizzling out of the meat during the baking stage.</span></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Using a sharp cutting knife, use the tip to make a deep slit (like a pocket) along the side of the chicken breast almost to the other side BUT not quite. Keep the ends in tacked, creating a cavity to place the stuffing.<span style="mso-spacerun:yes"> </span>The slice should be deep and wide enough to hold the stuffing. Lightly season with salt and pepper.</span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:12.0pt;" >Place a cheese slice into the pocket of the chicken breast. (Be sure to place the cheese deep into the pocket, to prevent it from oozing out while baking.) Then sprinkle the nuts on top of the cheese, and squish in the spinach, sage or basil leaves on top. Close the open edge by weaving a thin skewer along the seam or you may tie the breast together with string, like a present with a little bow on top to seal it shut.<br /></span></p><p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Do the same with the next 3 chicken breasts.<br /></span></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Place the chicken parcels in the baking dish and brush them with the olive oil. Sprinkle breadcrumbs on top if you wish. Bake for 25 – 35 minutes. To be sure the chicken and filling are cooked, insert a meat thermometer into the very centre of the chicken parcel. When it registers 180F, it’s done! Serve with Red Pepper coulis or Cilantro Pesto, if you wish. Sprinkle chopped parsley on top.<br /></span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt"><b style="mso-bidi-font-weight:normal"><span style="line-height: 115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Quick Red Pepper Coulis:</span></b></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 cup bottle roasted peppers, drained</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >4 tbsp olive oil</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp red wine vinegar</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Pinch of salt and pepper</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Whir all ingredients together in a mini food chopper OR chop by hand and whisk ingredients together. Serve coulis or pesto with chicken in a small serving bowl or drizzle over top each chicken parcel and serve immediately.</span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;margin-bottom:0cm;margin-bottom: .0001pt;line-height:normal"><b><span style="font-family:"Times New Roman","serif"; mso-fareast-Times New Roman";mso-fareast-language:EN-CAfont-family:";font-size:12.0pt;" >Cilantro Pesto:</span></b><span style="font-family:"Times New Roman","serif"; mso-fareast-Times New Roman";mso-fareast-language:EN-CAfont-family:";font-size:12.0pt;" ></span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="font-family:"Times New Roman","serif"; mso-fareast-Times New Roman";mso-fareast-language:EN-CAfont-family:";font-size:12.0pt;" >1 cup Cilantro leaves-finely chopped</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="font-family:"Times New Roman","serif"; mso-fareast-Times New Roman";mso-fareast-language:EN-CAfont-family:";font-size:12.0pt;" >3 large garlic cloves</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="font-family:"Times New Roman","serif"; mso-fareast-Times New Roman";mso-fareast-language:EN-CAfont-family:";font-size:12.0pt;" >3 tbsp white-wine vinegar</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="font-family:"Times New Roman","serif"; mso-fareast-Times New Roman";mso-fareast-language:EN-CAfont-family:";font-size:12.0pt;" >3 tbsp olive oil</span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Finely chop cilantro and place in a bowl. Mince garlic and add to cilantro. Whisk in vinegar, then oil. Or place all sauce ingredients in a blender or food processor and puree<span class="blsp-spelling-error"><span id="SPELLING_ERROR_11"></span></span>.</span></p>Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0tag:blogger.com,1999:blog-2339048920483538248.post-62511850008505513602012-01-11T09:19:00.006-05:002012-01-11T12:36:30.663-05:00Robert Browning rejoices in Breadmachine Month!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinC6xWdFWhTt8sf6uwAxtfJZ5auNvbZfQczN7kasiglnTJCu2fqqQWL0bjh58A7pGqMgSNQ6R5M3CJ3hQ8aSQ17THxQi3hiYuDOBt7yY-gzA_NsHWrMFDMu1Yh9fUyu-Qxh-FsHZp6hSqa/s1600/robert+browning.png"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 133px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinC6xWdFWhTt8sf6uwAxtfJZ5auNvbZfQczN7kasiglnTJCu2fqqQWL0bjh58A7pGqMgSNQ6R5M3CJ3hQ8aSQ17THxQi3hiYuDOBt7yY-gzA_NsHWrMFDMu1Yh9fUyu-Qxh-FsHZp6hSqa/s200/robert+browning.png" alt="" id="BLOGGER_PHOTO_ID_5696379854815149090" border="0" /></a><p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Robert Browning said it best: “If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” <span style="mso-spacerun:yes"> </span>Given Mr. B’s affection for this heavenly food, I do believe he would rejoice with me in celebrating January, otherwise known as <b style="mso-bidi-font-weight:normal">Breadmachine Month</b>! </span></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Here’s how I envision us revelling…. While Liz is off at a Hot Yoga for Poets in Hoopskirts class, Mr B visits me in my kitchen for tea and toast. It’s a blustery, cold winter day in Ottawa. Over steaming mugs of tea we gossip about Dicken’s latest “friend” and muse about one day writing a food and romance blog. Gorging on fat slices of my Oatmeal Molasses Bread (fresh from my breadmaker)—toasted to perfection and slathered in thick buckwheat honey—he proclaims, “Ey my dear, the invention of the breadmaker completely surpasses the creation of sliced bread!” Indeed, he is right. This little gem of baking efficiency warms the ingredients to the perfect temperature before mixing the ingredients to form a soft dough, then allows the dough to rise with grace, and in a grand finale… bakes the shaped loaf to heavenly perfection—all in one unit. All you, the human baker need do is measure the ingredients into the breadpan, insert the breadpan into the machine and press start. About four hours later when the bread is baked, the sweet aroma of freshly baked bread will waft in the air of your humble abode. At which time you will don your oven mitts, pull the bread from the breadmaker and turn out a hot, fragrant loaf of bread. Do allow it cool for one hour before slicing. As Mr. Browning would undoubtedly agree: “If thou makest bread in the fashion of old, thou wilt have toiled from sunrise to sunset, dirtied many pots and bowls for the yield of but a few wretched loaves.”</span></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >During the eighties, I loved making bread from scratch. Truth be told, however, it was a full day affair; time consuming and very messy indeed.<span style="mso-spacerun:yes"> </span>When I became a Mother and began working full time I did not have the time to spare for my first love. Tissues please…sniff, sniff. In 1994, when I first laid eyes on my very own breadmaker, the heavens and the stars aligned. I was dizzy with elation as I thumbed through the bread machine manual and recipe book and dreamed of the endless possibilities; whole-wheat loaves, cinnamon raisin buns, soft dinner rolls, French baguettes, Christmas fruit breads…. She was a Westbend model; compact, clunky, noisy, and a wee bit on the heavy side, yet full of promise and runway potential. By fluke, I discovered a characteristic undisclosed in the manual: the Dough menu option could be used in conjunction with the Timer delay function. That’s when Westie began working overtime and her popularity as a standard appliance in my house rose to Number One. She mixed the ingredients overnight as I slept and I arose in the morning to fresh dough ready to be shaped and baked before I left for work. During the day she mixed up pizza dough, ready to be rolled out upon my arrival home from work. Sadly, I pushed Westie beyond the borders of breadmachine endurance and burnt out the motor in about two years. We parted ways on a wet, cold November garbage day. Westie shed no tears but I did. After this, just the sight of a Fleischman’s yeast package would be enough to bring a tear to my eye, rekindling memories of Westie and my breadmachine possession obsession.<span style="mso-spacerun:yes"> </span>As Christmas drew closer, I asked myself how I could possibly live through the festive season without making buns, loaves, and sweet breads in my breadmaker? At this point I realized the only solution was to have multiple breadmakers—at least two —one would never be enough! <span style="mso-spacerun:yes"> </span></span></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Over the last 15 years I have had as many as five breadmakers at once with each one boasting a unique option to prolong my need to keep it, i.e. a 3lb loaf option, a jam option, pasta making abilities, super-fast rapid loaf, a “bake for one hour more” feature, etc. Recently, I downsized to two breadmachines. My favourite feature is still the Dough-Timer delay option which I use to mix the ingredients while I sleep. I awake to a lump of dough ready to be shaped and baked first thing in the morning. Just like breadbaking used to be; a daily affair, done first thing in the morning.</span></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >I do believe Mr. Browning would appreciate this feature too. Perchance he referred to it when he whispered, “There, that is our secret: go to sleep! You will wake, and remember, and understand.”</span></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Be not afraid….go forth and celebrate Breadmachine Month. Breadmakers are simple and easy to use. The loaves you create will be nutritious and delicious. Dare I say, Mr. Browning and I guarantee you will never want to eat a morsel of store bought bread again! </span></p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Note:</span></b><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" > For any of the 2 lb bread recipes I give below you can shape the dough into buns, using the Dough cycle option and following the bun-making instructions in the Oatmeal Molasses Bread/Bun recipe.</span></p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >To get you started, here are a few tips and recipes (below).</span></b></p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Tips when using your breadmaker:</span></b></p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><span style="line-height:115%;font-family:Symbol;mso-fareast-font-family: Symbol;mso-bidi-font-family:Symbol;font-size:12.0pt;" ><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Please DO NOT substitute or omit liquid, milk powder, salt, syrup, sugar, butter, flour or yeast. Breadmaking is an exact science. All of these ingredients need each other to produce a perfect loaf. </span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><span style="line-height:115%;font-family:Symbol;mso-fareast-font-family: Symbol;mso-bidi-font-family:Symbol;font-size:12.0pt;" ><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Measure ingredients carefully and accurately. </span></p> <p class="MsoListParagraphCxSpLast" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><span style="line-height:115%;font-family:Symbol;mso-fareast-font-family: Symbol;mso-bidi-font-family:Symbol;font-size:12.0pt;" ><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Be sure to scoop flour into the measuring cup and level off the top with the flat edge of a knife—do not shake down or pack the flour! </span></p> <p class="MsoNormal"><b><span style="line-height:115%; Times New Roman","serif"font-family:";font-size:12.0pt;" >Breadbaking 101: Art meets chemistry.</span></b><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" ><span style="mso-spacerun:yes"> </span></span></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >While you don’t need to be Picasso or know the entire periodic table, good bread is all about good chemistry between the ingredients, and you and your creativity. Liquid, flour yeast, sugar and salt, may sound like boring party guests but in the bread scenario but each play a vital role in getting a rise out of the dough.<span style="mso-spacerun:yes"> </span>Never omit or adjust any one of them or your loaves will be flops.<span style="mso-spacerun:yes"> </span>Here’s what the ingredients do: </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><b><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Flour</span></b><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > contains gluten, a protein that “entangles the air”, elasticizes the dough and helps the dough rise. Canadian all-purpose flour contains enough gluten to produce excellent loaves. Only wheat and rye flours contain gluten. </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><b><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Liquids</span></b><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > can be water or milk. Water gives a crisper crust while milk produces a more tender-textured loaf.</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><b><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Yeast</span></b><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > makes the dough rise. Use breadmachine yeast when making bread or dough in your breadmaker. </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><b><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Salt</span></b><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > controls the yeast’s activity, prevents the loaf from over-rising and collapsing and boosts the bread’s flavour. Without it, bread is deadpan dull to the palette!</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><b><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Sugar</span></b><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > feeds the yeast and gives a delicate brown crust. </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><b><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Shortening</span></b><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > can be butter, margarine, oil or lard. Butter gives bread a soft texture and a tender crumb. </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><b><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Eggs</span></b><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > add to the lightness of the bread and tend to slow down the action of the yeast.</span></p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></b></p> <p class="MsoNormal"><b style=""><span style="line-height: 115%;font-family:";font-size:12.0pt;" ><br /></span></b></p><p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Maple Nut Bread</span></b></p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Makes one 2 pound loaf</span></b></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 ¼ cups water</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tsp maple flavouring</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¼ cup buttermilk powder or skim milk powder</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 ½ tsp salt</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp maple syrup</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp brown sugar – packed</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp butter or margarine</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >3 ½ cups all-purpose Canadian flour, Robin Hood, Five Roses or bread machine flour</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 cup chopped pecans or walnuts (or a mixture if you like!)</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 ½ tsp bread machine yeast</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Place the ingredients into the breadpan in the order given and place the pan into the breadmaker. Choose the BASIC cycle, 2 lb loaf size and the crust setting you prefer. Press Start. When the bread is done and beep sounds, remove the loaf from the breadmaker, shake the loaf out of the breadpan and allow it to cool on a wire rack for about 45 to 60 minutes before slicing. </span></p> <p class="MsoNormal"><b style=""><span style="line-height: 115%;font-family:";font-size:12.0pt;" ><br /></span></b></p><p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Cinnamon, Cloves, Nutmeg and Raisin Bread</span></b></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >NOTE: In this recipe you will be using the Sweet Cycle and adding the raisins after the breadmachine begins mixing. Be sure to listen for the Add Ingredients beeping sound about 10-15 minutes into the mixing cycle, then lift the lid of the breadmaker and pour the raisins into the mixture.</span></p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Makes one 2 lb loaf</span></b></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 1/3 cups water</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 egg</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¼ cup buttermilk powder or skim milk powder</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 ¼ tsp salt</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¼ cup brown sugar – packed</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp butter, margarine or shortening</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >3 ¾ cups all-purpose Canadian flour, Robin Hood, Five Roses or bread machine flour</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tsp cinnamon</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¼ tsp cloves</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1/8 tsp nutmeg</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 ½ tsp breadmachine yeast</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 cup Thomson raisins</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Set raisins aside and place the rest of the ingredients into the breadpan in the order given and place the pan into the breadmaker. Choose the Sweet cycle, 2 lb loaf size and the crust setting you prefer. Press Start. When the bread is done and beep sounds, remove the loaf from the breadmaker, shake the loaf out of the breadpan and allow it to cool on a wire rack for about 45 to 60 minutes before slicing.</span></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal"><b style=""><span style="line-height: 115%;font-family:";font-size:12.0pt;" ><br /></span></b></p><p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >English Muffin Loaf</span></b></p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Makes one 2 lb loaf</span></b></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 cup of milk at room temperature</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 eggs, lightly beaten</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 ¼ tsp salt</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp white sugar</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp butter, margarine or shortening</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >3 cups all-purpose Canadian flour, Robin Hood, Five Roses or bread machine flour</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 ½ tsp bread machine yeast</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Place the ingredients into the breadpan in the order listed and place the pan into the breadmaker. Choose the BASIC cycle, 2 lb loaf size and the crust setting you prefer. Press Start. When the bread is done and beep sounds, remove the loaf from the breadmaker, shake the loaf out of the breadpan and allow it to cool on a wire rack for about 45 to 60 minutes before slicing. </span></p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></b></p> <p class="MsoNormal"><b style=""><span style="line-height: 115%;font-family:";font-size:12.0pt;" ><br /></span></b></p><p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Cheese Dill Bread (Superb for Salmon Sandwiches!)</span></b></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 1/3 cups water</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >½ cup cottage cheese</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 ½ tsp salt</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp granulated sugar</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp butter, margarine or shortening</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 cup whole wheat flour, preferably Canadian made or Five Roses or Robin Hood or whole wheat flour for the bread machine (available at Bulk Bard and health food stores)</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 ¾ cups all purpose flour preferably Canadian made or Five Roses or Robin Hood or white flour for the bread machine </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 ½ tsp dried dill or 2 tbsp fresh dill, cut into little bits-with scissors</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 ¼ tsp bread machine yeast</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Place the ingredients into the breadpan in the order listed and place the pan into the breadmaker. Choose the BASIC cycle, 2 lb loaf size and the crust setting you prefer. Press Start. When the bread is done and beep sounds, remove the loaf from the breadmaker, shake the loaf out of the breadpan and allow it to cool on a wire rack for about 45 to 60 minutes before slicing.</span></p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></b></p> <p class="MsoNormal"><b style=""><span style="line-height: 115%;font-family:";font-size:12.0pt;" ><br /></span></b></p><p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Mustard Rye Bread</span></b></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 1/3 cups water</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1/3 cup Dijon mustard or peppercorn mustard</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¼ cup buttermilk powder or skim milk powder</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¾ tsp salt</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp brown sugar – packed</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp butter, margarine or canola oil</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 cup whole wheat flour, preferably Canadian made or Five Roses or Robin Hood or whole wheat flour for the bread machine (available at Bulk Bard and health food stores)</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 cups cups all purpose flour preferably Canadian made or Five Roses or Robin Hood or white flour for the bread machine</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¾ cup Rye flour</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 tbsp dill seeds</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 ¾ tsp breadmachine yeast</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Place the ingredients into the breadpan in the order listed and place the pan into the breadmaker. Choose the WholeWheat cycle, 2 lb loaf size and the crust setting you prefer. Press Start. When the bread is done and beep sounds, remove the loaf from the breadmaker, shake the loaf out of the breadpan and allow it to cool on a wire rack for about 45 to 60 minutes before slicing.</span></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal"><b style=""><span style="line-height: 115%;font-family:";font-size:12.0pt;" ><br /></span></b></p><p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >Oatmeal Molasses Bread or Buns</span></b></p> <p class="MsoNormal"><span style="line-height:115%;Times New Roman","serif"font-family:";font-size:12.0pt;" >(For 2 lb bread machine loaf or 18 round buns)</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 ½ cups water</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¼ cup skim milk or buttermilk powder</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" ><span style="mso-spacerun:yes"> </span>1 ½ tsp salt</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¼ cup molasses</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 tbsp butter (room temperature)</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >2 cups whole wheat flour for the bread machine</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 ¼ cups all-purpose flour or white bread machine flour</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >¾ cup quick cooking oats</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >½ cup 7-grain or 12-grain cereal (Bulk Barn)</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >1 ½ tsp breadmachine yeast</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Put the ingredients in the breadmachine pan in the exact order given above. Place the pan into the bread machine. Select the 2lb loaf size and select the Wholewheat cycle. Press start. </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >To make buns:</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Select the Dough cycle on the breadmaker after inserting the pan. When the Dough cycle is complete and signal beeps, remove dough from the breadmaker.</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Divide dough into 18 evenly sized dough pieces. Using your primary math skills: divide dough into three even size pieces, then divide each third into six pieces.<span style="mso-spacerun:yes"> </span>Be sure to cover the dough to be worked with plastic wrap. It should be touching the dough to act like a skin.</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >To shape each bun, knead each piece lightly: Push dough away from you with your thumbs, then fold over on itself, then repeat. Then, holding the dough piece in your hand, gently pull the dough from the top of the ball and push this into the underside, as if you were shaping a mushroom. Then gently roll the round dough piece under the palm of your hand (on a cutting board) with your fingertips gently touching the cutting board surface, as though you were rolling the dough in a round cage or playing a shell game!</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Place each round ball on a large pizza pan lined with parchment paper. Place balls about 1 inch apart. No worries if they are touching, they will just bake together. Also, remember to cover dough to be worked or baked with plastic wrap at all times. This prevents a skin from forming on the dough.</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Preheat oven to 350F. Set oven rack to middle of the oven. </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Set dough to rise: </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Place pan of dough balls over a cookie rack, resting on top of a warm pan of water. Cover dough balls with plastic wrap (touching the dough) and a heavy tea towel. The objective is to create a warm, humid and draft-free environment. Let rise until just double in bulk (about 35 minutes).</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >When ready to bake, remove plastic wrap, brush with milk and sprinkle with a little oatmeal and lightly press into dough.</span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" > </span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="Times New Roman","serif"font-family:";font-size:12.0pt;" >Bake in centre of oven for 25-30 minutes. These buns make a lovely tower of buns on a round, festive tray, wrapped in cellophane and tied up with a pretty bow. Brings a whole new meaning to Nice Buns!</span></p>Barrhaven Biteshttp://www.blogger.com/profile/01421128683580359633noreply@blogger.com0