tag:blogger.com,1999:blog-80523207229940952752024-03-13T12:50:37.197-07:00Country Tart RecipesThe Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-8052320722994095275.post-67254265949434171962015-01-21T22:43:00.002-08:002015-01-21T22:43:51.255-08:00 Pumpkin + Quinoa = Breakfast Winner<h1>
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<strong>Pumpkin Spiced Breakfast Quinoa</strong><br /><br /> This a filling, protein-rich breakfast that is easy to make ahead so that you'll have something ready to heat and serve all week long. It's also a smart carb breakfast, meaning it will slow digest and help keep you from the temptation of offerings on the dreaded office doughnut table. <br /><br /> INGREDIENTS<br /><br /> 1 cup, uncooked quinoa <br /> 2.5 cups water<br /> ½ cup canned pumpkin<br /> 2-3 tablespoons maple syrup<br /> 1 teaspoon ground cinnamon<br /> ¼ teaspoon allspice <br /> ¼ teaspoon freshly ground nutmeg<br /> ¼ teaspoon ground ginger<br /> pinch black pepper<br /><br /> Optional toppings<br /> Raisins soaked in apple cider<br /> Walnuts<br /><br /><br /> PREPARATION<br /><br /> Bring quinoa to boil in water with spices, reduce heat to simmer and cover. Cook for 10 minutes. Remove lid and cook for 1 minute more. Stir in pumpkin, and maple syrup. <br /><br /> Optional toppings preparation<br /> While quinoa cooks, soak raisins in apple cider. Strain excess liquid and use to top quinoa. <br /><br /> Serve warm. This dish reheats well for ready-made breakfast throughout the week!<br /><br /><br /> Makes 8, ¾ cup servings. Per serving:<br /><br /><img alt="" class="imageframe" height="344" src="http://www.nutrimirror.com/nutrition-facts.php?id=941047" width="160" /><br /><br /> Full of flavor AND nutrients, this is definitely a breakfast that <em>loves you back</em>.~The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-83130590843064623422014-05-07T19:05:00.000-07:002015-01-21T21:55:02.132-08:00Do You Have Your Copy of Balanced Days, Balanced Lives Yet?<div class="separator" style="clear: both; text-align: center;">
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The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-21471967294511238402012-05-29T20:25:00.002-07:002015-01-21T22:09:38.273-08:00Cool! A Nifty Tool!<div class="separator" style="clear: both; text-align: center;">
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Want to read more? Head on over to <a href="http://www.nutrimirror.com/people/Lynn_Matava/journal/1338349647/serving-up-a-smile-52912-hitting-below-the-belt">NutriMirror.com</a> now!The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-57250788788929985022012-04-17T19:44:00.001-07:002012-04-17T19:46:20.631-07:00New Potatoes Dressed in Avocado Lime<div class="separator" style="clear: both; text-align: center;">
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<em><span style="font-size: large;">W</span></em>hen a friend (thanks Kel :->) shared a recipe that used avocado instead of mayo in pasta salad, I knew immediately that I had to take this idea and run with it. Just like that, I was off to the farmer's market to purchase <em>new </em>redskin potatoes. </div>
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<strong>INGREDIENTS:</strong></div>
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2 lbs new potatoes, quartered or halved</div>
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3 egg yolks</div>
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zest + juice of one lime, divided</div>
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pinch black pepper</div>
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pinch cumin</div>
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ripe avocado</div>
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3-4 tablespoons fresh oregano leaves</div>
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2 tablespoons fresh parsley</div>
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1-2 dashes red wine vinegar</div>
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½ teaspoon dijon mustard</div>
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pinch kosher salt</div>
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2 tablespoons extra virgin olive oil</div>
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1 - Cover potatoes with water and simmer in a pot on the stove for about 8-10 minutes or until just fork tender. Do not overcook! Shock in a bath of ice water, drain, and set in refrigerator until needed. This can be done up to 24 hours in advance. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-cxv6lGSjGeBL7BmBt3UVRbFy_4DLTGnBUmmt7nSSEOqQaF72muzyFhpZQ0ENUq6myAgyHuodpZM72enEpbA8vVOKWQQ_uVXlJ_c12SUcookrKLUd7ui2h19ETZUjTFv7_2Is5TqoMc/s1600/IMG_3581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-cxv6lGSjGeBL7BmBt3UVRbFy_4DLTGnBUmmt7nSSEOqQaF72muzyFhpZQ0ENUq6myAgyHuodpZM72enEpbA8vVOKWQQ_uVXlJ_c12SUcookrKLUd7ui2h19ETZUjTFv7_2Is5TqoMc/s400/IMG_3581.JPG" width="400" /></a></div>
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<span style="color: #cccccc;">2 - Just before serving, make dressing.</span><br />
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<span style="color: #cccccc;">3 - Whisk egg yolks half of the lime juice, black pepper and cumin in a large metal bowl set over a
saucepan of barely simmering water, making sure water does not touch bottom of
bowl, and beat constantly with a whisk until mixture has tripled in volume and
forms a thick ribbon when whisk is lifted, about 5-6 minutes (while beating, be
sure to clear bottom of bowl with whisk so that eggs do not scramble). Set aside to cool.</span><br />
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4 - Using food processor or hand blender, combine avocado, mustard, vinegar, parsley oregano and salt until creamy. Blend in cooled egg mixture.<br />
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4 - With blender or food processor running, slowly drizzle in olive oil. <br />
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5 - Toss in cooked, cooled potatoes. Serve immediatly. <br />
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Recipe makes 12, generous 1/2 cup servings. <i>Per serving</i>:
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<a href="http://www.nutrimirror.com/" target="_blank"><img alt="nutrition facts" border="0" src="http://www.nutrimirror.com/nutrition-facts.php?id=806033" /></a>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-57125891063312642202012-04-11T20:27:00.002-07:002012-04-11T20:56:42.395-07:00Zabaglione con Frutta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6f0oLEAb3j8v_4cr1VwT6FGUc3jITuGtkbCpjXls82SKoscFBoPdF-fm6Gs-wvkZLTBB4xIzaf4uFdyhRjBYizNC4WLuzT-IrdxftZSZkvVuvg6hs-N9rnupO2UCBl7ajQm-etaXjMw8/s1600/IMG_3536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6f0oLEAb3j8v_4cr1VwT6FGUc3jITuGtkbCpjXls82SKoscFBoPdF-fm6Gs-wvkZLTBB4xIzaf4uFdyhRjBYizNC4WLuzT-IrdxftZSZkvVuvg6hs-N9rnupO2UCBl7ajQm-etaXjMw8/s400/IMG_3536.JPG" width="400" /></a></div>
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Zabaglione is a dessert typically made by whisking a rich but light and airy custard out of egg yolks. Here, folded into real whipped cream, you will find an elegant topping for fruit that's great for a special occasion but easy enough for a week night treat. Plus, there is no hydrogenated oils in this low-sugar version of a "whipped topping" for fruit and you will get a good dose of Vitamin D from the egg yolks! </div>
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<span style="font-family: "Trebuchet MS";"><span style="color: #cccccc; font-size: medium;">Ingredients:</span></span></div>
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<span style="color: #cccccc; font-family: "Trebuchet MS";">4 Large egg yolks</span></div>
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<span style="color: #cccccc; font-family: "Trebuchet MS";">2 tablespoons marsala wine</span></div>
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<span style="color: #cccccc; font-family: "Trebuchet MS";">1 cup heavy whipping cream</span></div>
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<span style="color: #cccccc; font-family: "Trebuchet MS";">3-4 dashes rose water </span></div>
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<span style="font-family: "Trebuchet MS";"><span style="font-size: small;"><span style="color: #cccccc;">1 - Clean and, if needed, slice fresh
fruit such as strawberries and set aside in 8 individual dishes (see photo, in plastic cups, above). <o:p></o:p></span></span></span></div>
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<span style="font-family: "Trebuchet MS";"><span style="color: #cccccc;"><br />2 - Combine egg yolks, sugar, marsala,
and salt in a large metal bowl set over a saucepan of barely simmering water, making sure water does not touch bottom of bowl,
and beat constantly with a whisk until mixture has tripled
in volume and forms a thick ribbon when whisk is lifted, about 5-6 minutes
(while beating, be sure to clear bottom of bowl with whisk so that eggs do
not scramble). <o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS";"><span style="color: #cccccc;"><br />3 - Remove from heat and let cool,
about 20 minutes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span style="color: #cccccc; font-family: "Trebuchet MS";"><br />4 – Either by hand or using hand held beaters, whip fresh cream, adding in turbinado to sweeten and, if using, a couple of drops of rose water. Fold cooled egg custard into it. </span></div>
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<span style="font-family: "Trebuchet MS";"><span style="color: #cccccc;"><br />5 - Place berries or other fruit in
bottom of 4 glass bowls (wine glasses and martini glasses make a nice
presentation).<o:p></o:p></span></span></div>
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<span style="color: #cccccc;"><span style="font-family: "Trebuchet MS";"><o:p> </o:p></span><span style="font-family: "Trebuchet MS";"><br />6 - Spoon zabaiglione, into 8 individual dishes over the top of
fruit and refrigerate for at least 1 hour and up to 48 hours before
serving.<span style="mso-spacerun: yes;"> </span></span></span></div>
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<span style="font-family: "Trebuchet MS";"><span style="color: #cccccc; mso-spacerun: yes;">Recipe makes 8 servings. <i>Per serving</i>:</span></span></div>
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</div>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-70796574341088459912012-04-11T14:52:00.002-07:002012-04-11T14:52:55.490-07:00Kale Pesto<em><span style="font-size: large;">E</span></em>ach summer I make and freeze tons of pesto out of basil and this lasts me until late winter. Frozen in ice cube trays and later vacuum-sealed it winters well. While it is always sad to use up the last frozen cube, it as the days are beginning to get longer and the land shows signs of rebirth and renewal so I can be pacified by knowing I can soon appreciate fresh basil leaves directly off of the plant.<br />
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It is during this time that I decided to make pesto with Kale--a nutritionally rich and often overlooked winter green that's affordable and widely available.<br />
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Kale pesto doesn't oxidize or turn green as quickly as the basil variety so it's bright and pretty and is a welcome as a cool weather topping to a soup, as a sandwich spread, stirred into pasta and more! Plus, how often do you hear people say their kids willingly eat kale? If they like pesto, they will eat this kale! <br />
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<strong>INGREDIENTS:</strong><br />
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8 cups of kale leaves, washed, torn and separated from thick stems<br />
3-4 cloves of garlic, peeled<br />
2/3 cup raw walnuts <br />
1/4 cup freshly grated parmesan cheese<br />
1/3 cup extra virgin olive oil<br />
1 teaspoon kosher salt<br />
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1 - In bowl of a food processor add garlic, pulse 4-5 times and add walnuts; pulse 4-5 more times.<br />
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2 - Add kale and with lid open for adding ingredients, turn food processor on.<br />
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3 - Allow kale to break up into small pieces and, while still running, slowly allow olive oil to drizzle into the food processor.<br />
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4 - Add salt. Place in jars, pushing out all air pockets. Top with additional olive oil and keep in refrigerator for up to 2 weeks. <br />
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Use in recipes to add flavor or as a sandwich spread, pizza topping and more. Is great on shimp and chicken. <br />
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Recipe makes 24, 1 tablespoon servings. <i>Per serving</i>:<br />
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<a href="http://www.nutrimirror.com/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="nutrition facts" border="0" src="http://www.nutrimirror.com/nutrition-facts.php?id=798998" /></a><br />
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<em>Hubby spread this onto ciabatta bread before adding leftover pork loin. </em></div>
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<em>Pan seared shrimp coated in kale pesto make a nice addition to </em><a href="http://countrytart.blogspot.com/2012/04/sunchokes-saltados.html"><em>Sunchokes Saltados</em></a><em>. </em></div>
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<br /></div>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-73876907314475879682012-03-13T08:08:00.001-07:002015-01-21T22:14:56.463-08:00What is the purpose of all of these photos?See this week's <a href="http://bit.ly/x2vYMP">SERVING up a SMILE</a> to find out!<br />
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<em>Two of my weight management idols, "before".</em></div>
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NOW:<em> Two healthy, beautiful and fit women showing that success is in maintainence.</em></div>
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<br />The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-4363921781491885232011-12-27T07:10:00.000-08:002011-12-27T07:10:52.559-08:00Cannellini Bean & Kale Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Jhz0mP35MIU/TvnZndcMuqI/AAAAAAAAA94/S9Ja2f3zrHU/s1600/IMG_3038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="385" rea="true" src="http://3.bp.blogspot.com/-Jhz0mP35MIU/TvnZndcMuqI/AAAAAAAAA94/S9Ja2f3zrHU/s400/IMG_3038.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-size: x-large;">G</span></em>reat any time of the day but today, topped with an egg, this soup served as a hearty beginning to a post-holiday morning. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I am a huge fan of using a slow cooker for beans. It requires no soaking and cooks most beans through in about 4-6 hours on high setting or 8-10 hours on the lower setting. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong>INGREDIENTS</strong>:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 lb dry cannellini beans</div><div class="separator" style="clear: both; text-align: left;">2-3 strips of bacon</div><div class="separator" style="clear: both; text-align: left;">3 quarts good, homemade <a href="http://countrytartrecipes.blogspot.com/2009/10/chicken-stock.html">chicken stock</a></div><div class="separator" style="clear: both; text-align: left;">2 tablespoons mixed herbs, I used an <a href="http://www.epicurious.com/tools/fooddictionary/search?query=herbes+de+provence&submit.x=0&submit.y=0&submit=submit">herbs de provence</a> mix </div><div class="separator" style="clear: both; text-align: left;">6 cups uncooked Kale, shredded into small pieces</div><div class="separator" style="clear: both; text-align: left;">1/4 cup hot salsa* </div><div class="separator" style="clear: both; text-align: left;">sea salt, to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">1 - Throw cannelini beans into slow cooker with bacon, chicken stock and herbs. Cook on low setting for approximately 9 hours or high for about 5-6. This time could vary by the heat and settings of your slow cooker. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 - Twenty minutes to one half hour before serving, stir in kale and salsa. Salt, if desired. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Makes 12, 1 cup servings.</i></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Two steps! That's it. And just look at how great it looks in a <a href="http://www.nutrimirror.com/">green food log</a>:</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: blue;"></span><a href="http://www.nutrimirror.com/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="nutrition facts" border="0" src="http://www.nutrimirror.com/nutrition-facts.php?id=751388" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: black;">* This is a short cut I used to add a touch of heat and flavor to this. You could always add cooked onions, chopped tomatoes, or anything else you might have in the fridge that you are looking to use up. Garlicky-hot Sriracha sauce would be another great addition!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-59037359884610670552011-11-15T10:41:00.000-08:002015-01-21T22:16:56.594-08:00A Balanced DayWhat is all this about? This is what nutritionally balanced looks like less than 900 calories and it just so happens to be vegetarian. Go to NutriMirror.com and check out this week's <a href="http://www.nutrimirror.com/people/Lynn_Matava/journal">SERVING up a SMILE</a> to learn more. <br />
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The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-19544235553565185822011-10-27T18:39:00.000-07:002011-10-27T18:39:52.707-07:00Walnut & Pumpkin Torte<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3UGDetR9DF1GCOrgzyVxhPZSC4scyZVEDUrUlEyL3M7KDPG7RaQWPpWXkkt1UX2WFRxe-OfwOYWyRBYH0GzoGNNbYSglt-BNOeV_gzjrF4XS1cYkpyVPVGnQ37pOQr2VOyfFV03BEkw/s1600/IMG_2455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3UGDetR9DF1GCOrgzyVxhPZSC4scyZVEDUrUlEyL3M7KDPG7RaQWPpWXkkt1UX2WFRxe-OfwOYWyRBYH0GzoGNNbYSglt-BNOeV_gzjrF4XS1cYkpyVPVGnQ37pOQr2VOyfFV03BEkw/s400/IMG_2455.JPG" width="400" /></a></div><br />
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<em><strong>Recipe coming soon....</strong></em>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-56236795210550800332011-06-03T20:07:00.000-07:002011-06-03T20:07:29.657-07:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt40nkOg9VlUIvnWx7dfT8q7wW4-NQ7rXqwVdlofMGvamh_Lz2zTRtcWoK67Bbl9HpzUUvkMRMUYmcXSaCVrkNIacb-bTYcPdWHpx7NUBIFotR8qgZp1rGRHoFMmhEdRQ7FftOjYwm15A/s1600/IMG_0837cr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt40nkOg9VlUIvnWx7dfT8q7wW4-NQ7rXqwVdlofMGvamh_Lz2zTRtcWoK67Bbl9HpzUUvkMRMUYmcXSaCVrkNIacb-bTYcPdWHpx7NUBIFotR8qgZp1rGRHoFMmhEdRQ7FftOjYwm15A/s320/IMG_0837cr.jpg" width="279" /></a></div>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-3035394070753591482011-05-03T19:25:00.000-07:002011-05-04T06:28:01.431-07:00Pasta with Vegetables<div style="text-align: center;"><i><span style="font-size: large;"><strong>"This One's a Keeper."</strong></span></i></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblRA59cgfjohMJbcXQ61yAufLklIF6xWwmA-IeVa-iAx8FJDk5nM7iYLkRxNhHWzk5G775rTdSuh-fANvjukYYEjooko2AvQFjhhDkvo1Jf4NsK1yQya1H3nob6jppyqqVRdn3fuJ3ao/s1600/IMG_0288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblRA59cgfjohMJbcXQ61yAufLklIF6xWwmA-IeVa-iAx8FJDk5nM7iYLkRxNhHWzk5G775rTdSuh-fANvjukYYEjooko2AvQFjhhDkvo1Jf4NsK1yQya1H3nob6jppyqqVRdn3fuJ3ao/s400/IMG_0288.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong><em><span style="font-size: large;">T</span></em></strong>his is one of those "whatever you have on hand" type of meals that turned out to be one of our favorites that we make time and time again. The base flavor is caramelized onions; the rest is up to you. Tonight we made it with asparagus, yellow squash, leeks and wood ear mushrooms but broccoli and red peppers are common additions. It tends to rotate by whatever is fresh and available. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial;">"This one's a keeper," was the response from my husband as he at this the first time several weeks ago. It's becoming a once-weekly meal and, if butter and cheese are eliminated, can be made completely vegan. I'd say that's a pretty high review from a <em>meat and potatoes </em>man. ~</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Arial;">INGREDIENTS:</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial;">1/2 lb pasta such as gemelli, fusilli or penne</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial;">1 lb asparagus, cut into 1" pieces and woody end pieces removed</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial;">1 yellow squash, cut into 1 - 1 1/2" pieces</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial;">1-2 leeks, sliced into rings (tough, green tops removed)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial;">2 cups wood ear mushrooms, chopped up</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial;">1 cup shittake mushrooms, sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial;">2 large yellow onions</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial;">2 tablespoons extra virgin olive oil</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial;">1/2 tablespoon butter (optional)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial;">1 teaspoon crushed red pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial;">1/4 - 1/2 teaspoon flaked kosher salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial;">1/3 teaspoon black pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial;">parmesan cheese, grated, to serve</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIA7zi7HPIPB3TZmAFWg1ss6O5kQ7zBYbiRihlQwzEqFDcB3VujdXbF5a_8WRhHucQSL5XS5NHXCzPT9gvMJaXABdi1ntNJ5HIAi35UyMipFqPhvIEkfjZaDAgrlhtXCM4q7k87oXrdo/s1600/IMG_0273.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIA7zi7HPIPB3TZmAFWg1ss6O5kQ7zBYbiRihlQwzEqFDcB3VujdXbF5a_8WRhHucQSL5XS5NHXCzPT9gvMJaXABdi1ntNJ5HIAi35UyMipFqPhvIEkfjZaDAgrlhtXCM4q7k87oXrdo/s320/IMG_0273.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Arial;">Pan 1: </span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial;">Add chopped vegetables and 1 tablespoon of olive oil. Roast in 425 degree oven for 30-45 minutes or until desired doneness. We like ours to have some caramelization and be crispy on the outside yet soft.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-oEIXPdsv-y0JBRZZlJZABuFAveGFqfKANa8UiG7gA8YTFAUeQIxd7XI5aL5cFYuoQyIinnCFdRXy8jMNHMu5cZrQkXfag14LFW95l9faQ_7oQVdkKUpHZikln_JcHaHUnckBTMqeNA/s1600/IMG_onion2ways.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-oEIXPdsv-y0JBRZZlJZABuFAveGFqfKANa8UiG7gA8YTFAUeQIxd7XI5aL5cFYuoQyIinnCFdRXy8jMNHMu5cZrQkXfag14LFW95l9faQ_7oQVdkKUpHZikln_JcHaHUnckBTMqeNA/s320/IMG_onion2ways.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Pan 2: </strong></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">You will need a heavy duty pan with a tight fitting lid. Add chopped onions (or sliced, if you prefer) and olive oil and heat to med-high heat, until onions begin to sizzle, and then reduce heat to med and place lid on. Sweat the onions, lid on, for 15 minutes or so, stirring every 3-4 minutes and checking to make sure onions are not, at any point, burning. Add kosher salt to assist in sweating and enhance that buttery flavor we are looking for. Don't worry, kosher salt is lower in sodium.</span><br />
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<span style="font-family: Arial;">Continue to cook, slowly, until onions are soft and completely caramelized (see image, above). You may need to reduce heat toward the end of the cooking process. It should take approximately 25-30 minutes to reach a fully caramelized state.</span><br />
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<span style="font-family: Arial;">While pasta is cooking (see pan 3, below) add crushed red pepper flakes and mushrooms (if using) to onion pan. Cook over medium heat until the mushroom liquid has evaporated, another 8-10 minutes or so. If using, stir in butter. </span><br />
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<span style="font-family: Arial;"><strong>Pan 3:</strong></span><br />
<span style="font-family: Arial;"><br />
I know, I know, 3 pans for one simple dinner but it's a relatively easy clean up (and so good!).<br />
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Boil water, salted, if preferred, and cook 1/2 pound of pasta of your choice until just slightly undercooked or al dente. Reserving 1/4 - 1/2 cup of pasta water, drain pasta and add to onion pan. Add reserved water and cook, stirring to combine onions and pasta thoroughly. <br />
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Remove roasting veggies from oven (Pan 1), toss in pasta dish and serve. Garnish with fresh parmesan cheese, if desired. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6To9k_dSEgyFSf4yVCAASE5SVsFG5OEn-hCKZAXfp86p8oLhGpXn-WXSGpdvbybQ_pzmydfh5kn87KQt5ARDKVC9ncn0aH1_7iQ_6YRF1jSW77ThG0sUIUOtyt7Db4qhjPt5BEWWXY2Y/s1600/IMG_0294cr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6To9k_dSEgyFSf4yVCAASE5SVsFG5OEn-hCKZAXfp86p8oLhGpXn-WXSGpdvbybQ_pzmydfh5kn87KQt5ARDKVC9ncn0aH1_7iQ_6YRF1jSW77ThG0sUIUOtyt7Db4qhjPt5BEWWXY2Y/s400/IMG_0294cr.jpg" width="400" /></a></div><br />
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This recipe makes 4 generous servings (label below says 8 but I had doubled the recipe when I created label). <br />
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<em>Per serving</em>:<br />
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<div style="text-align: center;"><span style="color: blue; font-family: Verdana; font-size: 8.5pt; mso-bidi-font-family: Arial;"><a href="http://www.nutrimirror.com/" target="_blank"><img alt="nutrition facts" border="0" src="http://www.nutrimirror.com/nutrition-facts.php?id=665475" /></a></span></div></div><div style="text-align: center;"><span style="font-size: x-small;"><em>* Nutritional data calculated using ingredient compilation program for 2,000 calorie diet and is deemed close but not exact. </em></span><br />
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</div>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com2tag:blogger.com,1999:blog-8052320722994095275.post-21709580599497078692011-03-08T10:06:00.000-08:002011-03-08T10:30:55.248-08:00Holy Crêpe!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Wo9WtfUYpHFpxZDS4_kJ_a4tkAbSNccl0M8L4d-hpS101PPeSABleHHvT70Xzu115_8cZu7EEKldQMs4809hHAV5nWlupa0Yan_d6WV872KNzeMHhR9SzyWU7rPRUdsRPBJKI3JHSqY/s1600/IMG_1564crepe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Wo9WtfUYpHFpxZDS4_kJ_a4tkAbSNccl0M8L4d-hpS101PPeSABleHHvT70Xzu115_8cZu7EEKldQMs4809hHAV5nWlupa0Yan_d6WV872KNzeMHhR9SzyWU7rPRUdsRPBJKI3JHSqY/s400/IMG_1564crepe.JPG" width="400" /></a></div><br />
<i><span style="font-size: x-large;">H</span></i>aving had a crêpe fascination since my friends, sisters Laura and Kristen, introduced them to me in my youth, it's kind of crazy that I haven't posted this recipe until now. My children now adore these and though we began making them together stuffed with yogurt and fruit at breakfast or whipped cream and fruit for dessert, upon realizing we had no bread for packing lunches one morning, I whipped up a batch and they instantly became a refrigerator staple food item. <br />
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I've played around with the original recipe and this is the consistency we like best here--it's mostly whole grain with just a little white flour for reduced "chewiness". The best thing about these crêpes, aside from the taste, is that they have only a handful of real ingredients, no preservatives and they last a week in the fridge. Well, they would, if they weren't so good!<br />
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<b>INGREDIENTS</b>:<br />
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3 Eggs, large<br />
2 ¼ cups 2% milk<br />
1 cup King Arthur's White Whole Wheat flour<br />
½ cup All purpose, unbleached flour<br />
½ teaspoon salt, fine or flake kosher preferred<br />
2 tablespoons extra virgin olive oil*<br />
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<b>EQUIPMENT</b>:<br />
-Shallow sauté pan or crepe pan (if you have one), I use a 10" well-seasoned almuninum pan<br />
-Brush for oiling pan<br />
-Blender, to thoroughly combine egg into mixture.<br />
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1 - In blender, combine eggs, milk, flours and salt and mix to bring together and then turn off; no over-blending necessary. Set aside and prepare pan.<br />
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2 - In shallow sauté pan, brush with liberal amount of oil. Much like oiling a waffle iron, you will not need nearly as much after the first couple are made. <br />
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3 - Turn heat up to high and warm up pan; do not allow oil to reach smoking point. When you see pan has heated up thorougly, reduce heat to medium-low. <br />
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4 - Working quickly, pour approximately 3 tablespoons of batter into pan (more or less depending on desired thickness and pan size). I always pour mine in the top, left corner, furthest away from me. Then, using your wrist, roll the batter quickly around the pan to evenly coat (see photo below). If it doesn't turn out right away, never fear, it can sometimes take several attempts to get it just right--be patient!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4jiHXE_3HwU4dhyVTjSKJ7Ghtau7XfBpSEPoUF7HQ8n6c6MLoqaeECRG-SJwZDtT74oDiukPfIeJM28_b7clmn5wq-QjXAboKdN1W_6X4se8gt8V9oUzxl5xihZ7-M6ogVtZ2SdCwnE/s1600/IMG_7134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4jiHXE_3HwU4dhyVTjSKJ7Ghtau7XfBpSEPoUF7HQ8n6c6MLoqaeECRG-SJwZDtT74oDiukPfIeJM28_b7clmn5wq-QjXAboKdN1W_6X4se8gt8V9oUzxl5xihZ7-M6ogVtZ2SdCwnE/s400/IMG_7134.JPG" width="400" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Crepe batter with wheat bran added, just after it's been poured and swirled around the pan.</span></em></div><div style="text-align: left;"><span style="font-size: x-small;"><span style="font-size: small;">5 - Allow to set thorougly; this should take anywhere from 45 seconds to 1 ½ minutes. Use turner to begin gently loosening up edges from pan (see below).</span></span></div><div style="text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmbVah3ilhm5NVXmGUAXU_v2oq_EqZpw6lPc4CbUXnB2xdS1ULgt1BZUKjrycqTg6ZiMvlrjmQWuXpiK5iw9Bhtrd2SzLrn4E9qJfV7VK8jxI4X5-iNbPGiC6bgm79-bf_Q5GUYdWR6AQ/s1600/IMG_7138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmbVah3ilhm5NVXmGUAXU_v2oq_EqZpw6lPc4CbUXnB2xdS1ULgt1BZUKjrycqTg6ZiMvlrjmQWuXpiK5iw9Bhtrd2SzLrn4E9qJfV7VK8jxI4X5-iNbPGiC6bgm79-bf_Q5GUYdWR6AQ/s400/IMG_7138.JPG" width="400" /></a></div><br />
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6. When you can see that the entire piece will lift easily out of the pan without tearing, user turner to release it completely and then flip it over cooking the other side just for about 20 seconds or until sligtly browned and the moisture has dried from the surface.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXk49sTYNGdvrLEp2EcSTNlcJcFYmxOc6cs_4Z-UcwTnJCJC8GEz5g9OhUNE3ZmM0fD9laG39LSrXmZWYoJdujuAJV4YbopUl8-K72gXNBiRT2CH5C8XMCGNXwFleFjCJpXdWU1W97oXo/s1600/IMG_7139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXk49sTYNGdvrLEp2EcSTNlcJcFYmxOc6cs_4Z-UcwTnJCJC8GEz5g9OhUNE3ZmM0fD9laG39LSrXmZWYoJdujuAJV4YbopUl8-K72gXNBiRT2CH5C8XMCGNXwFleFjCJpXdWU1W97oXo/s400/IMG_7139.JPG" width="400" /></a></div><br />
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7. Remove from pan and set aside. Once cool enough to not melt the wax, layer between pieces of wax paper. Store in air tight container or large zipper bag, in refrigerater, for up to one week. See how many different things you can come up with to roll them around! From veggies to ice cream to deli meat--you'll be surprised at just how versatile they can be.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzi6E_7O5bU166jKDOCEC6Cuq6hYcsY2btu5inKaMeTRLolyhJIUt78dS41nkklrBWJdm10xILEgsayvvWpNYqs5T4lMw8k250uCZlkkX1M5_Jwx_ywwTHc6dQeWy2vshGJtZFI9YI8Q/s1600/IMG_7141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzi6E_7O5bU166jKDOCEC6Cuq6hYcsY2btu5inKaMeTRLolyhJIUt78dS41nkklrBWJdm10xILEgsayvvWpNYqs5T4lMw8k250uCZlkkX1M5_Jwx_ywwTHc6dQeWy2vshGJtZFI9YI8Q/s400/IMG_7141.JPG" width="400" /></a></div><br />
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* Much less oil will be used if your pan is well-seasoned. 2 tablespoons is a gross over-estimate of how much could be used so the fat in this recipe is probably over-accounted for. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fGsb9mvbvvq1Y9DDWiOy4JVF6wQlfInsR-h-0N_lt_0gm4Jgbs6is436QUPJxiBGrN1-iPA7kGDl08xJjT_sNTbU13xkPVyDJ95oGkY7853KP9QF4T2RTgbYmHCAUC3z17sNpXw0ISo/s1600/vegetable+crepe+medley.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fGsb9mvbvvq1Y9DDWiOy4JVF6wQlfInsR-h-0N_lt_0gm4Jgbs6is436QUPJxiBGrN1-iPA7kGDl08xJjT_sNTbU13xkPVyDJ95oGkY7853KP9QF4T2RTgbYmHCAUC3z17sNpXw0ISo/s400/vegetable+crepe+medley.jpg" width="400" /></a></div><br />
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Makes 12 Crêpes. <em>Per crêpe:</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.nutrimirror.com/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="nutrition facts" border="0" src="http://www.nutrimirror.com/nutrition-facts.php?id=637746" /></a></div><div class="separator" style="clear: both; text-align: center;"><em><span style="font-size: x-small;">Nutritional data created using ingredient compilation system for 2,000 calorie diet and is deemed close but not exact.</span></em></div><div class="separator" style="clear: both; text-align: center;"><em><span style="font-size: x-small;"><br />
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To find out how to get your own label for your blog, click on label and go to </span></em><a href="http://www.nutrimirror.com/" title="Food journal for weight loss and weight control">NutriMirror.com</a> </div><br />
</div>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com3tag:blogger.com,1999:blog-8052320722994095275.post-2094784317632139542011-02-28T18:29:00.000-08:002011-02-28T18:29:32.022-08:00Leeks & Eggs<br><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUUSp5J5yMdrxSRQ7FSUA-jFWkY5zXlegjOk8S4AQSEDyUSOS2fCus-ilMbEHPr72367QD98ncT5h3cNgdqpi-UEZLeHNZGPhHqjDmwexaNUNoTpf_50bQmTkvm3Jf35hnF0ueDbZSiA/s1600/IMG_9300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUUSp5J5yMdrxSRQ7FSUA-jFWkY5zXlegjOk8S4AQSEDyUSOS2fCus-ilMbEHPr72367QD98ncT5h3cNgdqpi-UEZLeHNZGPhHqjDmwexaNUNoTpf_50bQmTkvm3Jf35hnF0ueDbZSiA/s400/IMG_9300.JPG" width="400" /></a></div><br />
This isn't much of a recipe, really but an excuse to begin enjoying some early Spring vegetable action from the moment you wake up in the morning. Truth be told, I'd eat this for lunch or even for dinner. Give me some toasted rye bread and put a fork in me. <br />
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Leeks have a mild but sweet onion flavor and you are more likely to get breath to offend your coworkers from your morning coffee. Eat up, enjoy the nutrient punch for the calories and go on about your day!<br />
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<b>INGREDIENTS</b>:<br />
2 medium leeks, white & pale green bottoms cleaned and sliced into 1/8" rings (approx 4.5 oz) <em>see note box</em><br />
1 teaspoon extra virgin olive oil<br />
2 tablespoons water<br />
1 tablespoon balsamic fig vinegar<br />
parsley to serve (optional)<br />
egg**, prepared over easy or over medium, just because<br />
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1 - In sauté pan, heat olive oil to medium high and throw in leeks. Toss gently and cook until leeks have browned but are still somewhat crisp, approximately 3-5 minutes. <br />
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2 - Add water and deglaze pan by gently scraping up those bits of caramelized flavor on bottom of pan. Cover with lid and reduce heat to medium low.<br />
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3 - After a minute, remove lid and check for doneness; leeks should be soft but not mushy. <br />
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4 - Add balasamic vinegar and cook, stirring occasionally, for another 30 seconds to 1 minute or until the vinegar has drastically reduced. Remove leeks from pan.<br />
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5 - If necessary, add 2-3 additional tablespoons water to scrape any additional particles off of the bottom of pan.<br />
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6 - Add egg. Cover with lid and cook for 1-2 minutes longer or until whites have cooked through and yolk has reached desired donesness. <br />
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TO SERVE: Place leeks on plate, cover with egg and, if desired, fresh parsley or cilantro. A dash of red pepper would be a lovely addition here as well. <br />
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* I used small eggs purchased at a local farm market. These are much easier to eat, yolk and all, without going over recommended daily cholesterol limits. <br />
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Recipe makes one serving. <i>Per serving</i>:<br />
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<div style="text-align: center;"><a href="http://www.nutrimirror.com/" target="_blank"><img alt="nutrition facts" border="0" src="http://www.nutrimirror.com/nutrition-facts.php?id=633049" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: x-small;">*Data created using ingredient compilation tool for 2,000 calorie diet and is deemed close but not exact.</span></div><div style="text-align: center;"><br />
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</div><br>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-44334191056952756502011-01-03T19:44:00.000-08:002011-01-03T19:44:00.804-08:00Hato Mugi (Job's Tears)<br><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNtRlV4YvEczf3lJhFyXyAyZrrDzmTF9nwz1WsUoeQBa1vuCouev9_TlRsKk7rkO840vS-NBjlb_IGHcvP3JE0W6KRgUZas-m8vN-GnVjss8Xzc3xuRC3Ei6ni6vzRG2bH69_lvAkWYs/s1600/IMG_8627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNtRlV4YvEczf3lJhFyXyAyZrrDzmTF9nwz1WsUoeQBa1vuCouev9_TlRsKk7rkO840vS-NBjlb_IGHcvP3JE0W6KRgUZas-m8vN-GnVjss8Xzc3xuRC3Ei6ni6vzRG2bH69_lvAkWYs/s400/IMG_8627.JPG" width="400" /></a></div><br />
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<em><span style="font-size: large;">O</span></em>ne of the oldest and, subsequently, non-hybrid of the domesticated grains is Job's Tears. References to it's consumption date back to biblical times though today most of it is consumed in Japan. Eaten and appreciated for it's nutritional density, the Japanese typically prepare this grain by cooking it with brown rice in a 4:1 part ratio of rice to hato mugi. <br />
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It has a toasty popcorn sort of a flavor and it's well liked by the inhabitants of the Tart household. While I have several methods of preparing, some of which I will report on in greater detail at another time, my husband likes it best with almost nothing done to it at all to "not overwhelm its naturally toasty flavor." So, this really isn't a recipe; tonight I just cooked the stuff in some venison stock I had lying around. Since you are not likely to have that in your pantry, some low sodium chicken or veggie stock would also be complimentary to the flavor of this ancient grain.<br />
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<br />
<strong>INGREDIENTS</strong>:<br />
<br />
½ lb (8 ounces) Hato Mugi<br />
6-8 cups stock or water<br />
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Bring cooking liquid to a boil. Reduce heat to medium and continue to simmer until grain is tender or for approximately one hour. Add more liquid as necessary. If ,mixing with other grains or rice, you should begin cooking Job's tears well before most other grains are added and account for difference in cooking time. <br />
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Makes four 3/4 - 1 cup servings. <em>Per serving</em>:<br />
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<div style="text-align: center;"><a href="http://www.nutrimirror.com/" target="_blank"><img alt="nutrition facts" border="0" src="http://www.nutrimirror.com/nutrition-facts.php?id=597667" /></a><span style="font-size: x-small;"></span><span style="font-size: x-small;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-size: x-small;">* Nutritional data created using ingredient compilation program for </span></div><div style="text-align: center;"><span style="font-size: x-small;">2,000 calorie diet and is deemed close but not exact.</span></div><br />
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</div>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com4tag:blogger.com,1999:blog-8052320722994095275.post-39923212389858924892011-01-03T17:51:00.000-08:002011-01-03T19:45:19.645-08:00Asian Inpsired Salmon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJ821Om7yoex5goaokOM2LADIBajIBz5pfaARk4GV0Hd6cH0tzz15zpM0EQM9LspKQzupHnnbqIwUqEkyRrOxX2T5GyOPVM-rCsoBSGLIik4HsYT318_-KvsNregRGP3cMTeM5NuIc5o/s1600/IMG_8640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJ821Om7yoex5goaokOM2LADIBajIBz5pfaARk4GV0Hd6cH0tzz15zpM0EQM9LspKQzupHnnbqIwUqEkyRrOxX2T5GyOPVM-rCsoBSGLIik4HsYT318_-KvsNregRGP3cMTeM5NuIc5o/s400/IMG_8640.JPG" width="400" /></a></div><br />
<i><strong><span style="color: #274e13;">A Well Balanced Meal</span></strong></i>: This version of omega-3 rich, wild salmon, is a great accompaniment to <a href="http://countrytartrecipes.blogspot.com/2011/01/kale-with-citrus.html">Kale with Citrus</a> and <a href="http://countrytartrecipes.blogspot.com/2011/01/hato-mugi-jobs-tears.html">Hato Mugi</a> (also known as Job's Tears).<br />
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<b>INGREDIENTS</b>:<br />
<br />
4, 4 ounce wild caught salmon filets, skin removed (I used individually portioned cuts from the grocer's freezer)<br />
1 tablespoon chinese 5 spice powder<br />
½ tablespoon extra virgin olive oil<br />
1 tablespoon teriyaki sauce<br />
1 teaspoon honey, preferably raw (orange blossom honey is very nice here)<br />
zest of one tangerine (or citrust fruit of your choice) plus<br />
juice and pulp of one tangerine (approx 4 oz)<br />
1 shallot, chopped fine<br />
<br />
1 - Make marinade: in large, shallow dish that is wide enough to lay all four filets in a single layer, wisk together 5 spice powder and olive oil to make a thick paste. Add teriyaki sauce, honey, zest and tangerine juice and pulp. Combine well and add shallot.<br />
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2 - Lay salmon filets in marinade and turn to coat. Turn several times during the next 15-20 minutes. Midway through, preheat grill.<br />
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3 - Over high flame on preheated grill, cook salmon for 3-4 minutes on the first side or until bottom and halfway up the side has turned opaque. Flip and cook for 1-2 minutes longer or until just barely cooked through. <i>Salmon dries out quickly so be careful NOT to overcook</i>.<br />
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Makes four servings. Per serving:<br />
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<div style="text-align: center;"><a href="http://www.nutrimirror.com/" target="_blank"><img alt="nutrition facts" border="0" src="http://www.nutrimirror.com/nutrition-facts.php?id=597639" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em><span style="font-size: x-small;">* Nutritional data created using ingredient compilation program for </span></em></div><div style="text-align: center;"><em><span style="font-size: x-small;">2,000 calorie diet and is deemed close but not exact.</span></em></div>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com1tag:blogger.com,1999:blog-8052320722994095275.post-67026622976455061662011-01-03T16:39:00.000-08:002011-01-04T06:23:23.588-08:00Kale with Citrus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYsCXWWck0jznyDGAhSDL1wzlg6ckCcjwDVvoqJJhAmSSLgjs-HNqdwfi3Qu4uLbXYTM5oTfb0gUVt3KzoKtC4qMoIIZDga5VM51eVKp0IhEbPdCrV8PVs5Q0YluDrEKsTTqZgDMn2qs/s1600/IMG_8623.JPG" imageanchor="1"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYsCXWWck0jznyDGAhSDL1wzlg6ckCcjwDVvoqJJhAmSSLgjs-HNqdwfi3Qu4uLbXYTM5oTfb0gUVt3KzoKtC4qMoIIZDga5VM51eVKp0IhEbPdCrV8PVs5Q0YluDrEKsTTqZgDMn2qs/s400/IMG_8623.JPG" width="400" /></a></div><br />
"EAT YOUR GREENS!" I know, not always tempting but.....well, mmmmm, Citrus Season is upon us. I used a tangerine for this recipe but anything in the citrus family would be bright and flavorful--even grapefruit or lemon (a blood orange would have been my first choice). The sweetness of the tangerine cuts the bitterness of the Kale. Even a <a href="http://thetinytart.blogspot.com/">tart</a> (or two) tried this and approved! This is easy, quick and goes great with the Chinese 5 Spice Salmon and Hato Mugi I served them with.<br />
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<strong>INGREDIENTS:</strong><br />
<br />
1 lb kale, torn into 2" pieces, washed, dried & stems removed<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-family: Arial; font-size: 10pt;">½ </span>tablespoon extra virgin olive oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 large tangerine (approx 4 ounces), juiced with pulp</div><br />
zest of 1 large tangerine<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">1 clove garlic, chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 - In large, heavy saute pan heat olive oil until hot but not smoking. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 - Throw in kale, all at once, and toss immediately to coat with olive oil. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 - Add in chopped garlic and cook for approximately one minute or until slightly wilted but not cooked mushy; stirring often to make sure garlic isn't scorching.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 - Add zest of tangerine and saute for about twenty minutes or until fragrant. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">5 - Add tangerine juice, pulp and all.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Serve immediately, makes four hearty servings.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><em>Per serving</em>:<a href="http://www.nutrimirror.com/" target="_blank"><br />
</a><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><a href="http://www.nutrimirror.com/" target="_blank"><img alt="nutrition facts" border="0" src="http://www.nutrimirror.com/nutrition-facts.php?id=597402" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><em><span style="font-size: x-small;">* Nutritional data created using ingredient compilation program for 2,000 calorie diet and is deemed close but not exact.</span></em></div></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8usAt7GSf67tmLNAMnjwunw2g0qoyFrZQ92s6rbylWniM6AYCbx2z5PBuqQkoWz0hyz_nFhI02hP_xa4AgiCV_iRVRaWuztXbnYw26Aa9TzoZAtYiYP2RG2QgMlNeo56Ms7vbG63zRww/s1600/IMG_8622cr.jpg" imageanchor="1" style=""><img border="0" height="304" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8usAt7GSf67tmLNAMnjwunw2g0qoyFrZQ92s6rbylWniM6AYCbx2z5PBuqQkoWz0hyz_nFhI02hP_xa4AgiCV_iRVRaWuztXbnYw26Aa9TzoZAtYiYP2RG2QgMlNeo56Ms7vbG63zRww/s400/IMG_8622cr.jpg" /></a></div>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-21416137680948332852010-12-28T14:36:00.000-08:002010-12-28T14:38:26.021-08:00Sippin' Chocolate<br><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVe0Oor-l4bxF-8o7jcIkdcyE715Lw1galXqW9c90tJ5gvYpg2MGsMqUXFVoF0ayCDHBO_Ut35hPVQm5Vo9UrQw5-HBHLoqgizyi6DRvaZAKAVdHFVZwOE4umYMZVm3AhYtj5ctPAJ3yo/s1600/IMG_8547.JPG" imageanchor="1"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVe0Oor-l4bxF-8o7jcIkdcyE715Lw1galXqW9c90tJ5gvYpg2MGsMqUXFVoF0ayCDHBO_Ut35hPVQm5Vo9UrQw5-HBHLoqgizyi6DRvaZAKAVdHFVZwOE4umYMZVm3AhYtj5ctPAJ3yo/s400/IMG_8547.JPG" width="400" /></a></div><br />
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<em><span style="font-size: x-large;">I</span></em> am not one of the lucky ones to have that Polynesian themed grocery store that health and budget-concious people everywhere rave over. Whenever my travels will place me in the viscinity of a Trader Joe's I stop in and load up the cooler. I am also very fortunate that I have family and friends who deliver TJ's orders when they come to town! Their Sipping Chocolate is elusive and appears sometime just before Thanksgiving and has usually vanished by Christmas. Having obtained a canister this year from my friend Karyn over from the <a href="http://serenityswamp.blogspot.com/">Serenity Swamp</a>, with a little tinkering I am pleased to announce that Sippin' Chocolate does not have to grace us but once per year (or not at all).<br />
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You can adjust the ingredient quantitities to your specific tastes.<br />
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<br />
<strong>INGREDIENTS</strong><br />
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Approx 2/3 cup (130 g) of really good chocolate chips (60% cacao or higher)<br />
1/3 cup cocoa powder, unsweetened<br />
1/4 cup cane sugar (I used turbinado that I ground in food processor until fine)<br />
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1 - Place chips into well of food processor with sharp blade and grind until a fine powder (see picture, below).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSj2idOGLUPJcMVSSCHsTJ9llKasHPd-tza76RobdFS1VtkH-ByEd7fwSXsVETAWAlLERa1xilkVVvd8XTzV1bRikwjo9QL64Vl3HXBe1XTVj96c8y93OYLTmPoCDoLEcJ4xIzPENDDFs/s1600/IMG_8511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSj2idOGLUPJcMVSSCHsTJ9llKasHPd-tza76RobdFS1VtkH-ByEd7fwSXsVETAWAlLERa1xilkVVvd8XTzV1bRikwjo9QL64Vl3HXBe1XTVj96c8y93OYLTmPoCDoLEcJ4xIzPENDDFs/s400/IMG_8511.JPG" width="400" /></a></div><br />
2 - Place into bowl with cocoa powder and sugar, whisk to combine well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgekIPEWN2gXYDwXIegKGC_PdQN9r_46spwZxg1iqAnTuD0DLKjv_ff6e_ZqkFTQOW0CeKIdno3MQd2l5dYie4cAoQb9oG8mVi9bQrS8l8FVA44AWpheKw-HKBnDIr-iqq2uj0_8Qs4SL0/s1600/IMG_8517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgekIPEWN2gXYDwXIegKGC_PdQN9r_46spwZxg1iqAnTuD0DLKjv_ff6e_ZqkFTQOW0CeKIdno3MQd2l5dYie4cAoQb9oG8mVi9bQrS8l8FVA44AWpheKw-HKBnDIr-iqq2uj0_8Qs4SL0/s400/IMG_8517.JPG" width="400" /></a></div><br />
3 - Use in 1 - 3 tablespoon increments by stirring into desired hot liquid of your choice (i.e., milk or water). In our house, we like a tablespoon of it stirred into unsweetened chocolate almond milk. <br />
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ENJOY! This is some seriously good stuff ;-)<br />
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Nutritional Info, <em>Per 1 Tablespoon Serving</em>:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuV80tTSDgGBfb5EM9yp_oI7TI3d3VUjohW9wEVIWYaD0t84wsJJl0w3wFaePCrZQvWMefcfyVWP7L7U7yTo7_YKetekxSKVBW10ma1wokLRkXffurH71jRbPW2u4ZmOXDKJhzT7YmiU/s1600/sippin+chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuV80tTSDgGBfb5EM9yp_oI7TI3d3VUjohW9wEVIWYaD0t84wsJJl0w3wFaePCrZQvWMefcfyVWP7L7U7yTo7_YKetekxSKVBW10ma1wokLRkXffurH71jRbPW2u4ZmOXDKJhzT7YmiU/s320/sippin+chocolate.jpg" width="229" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">* <em>Nutritional data calculated using ingredient compilation program for 2,000 calorie diet and is deemed close but not exact. </em></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>Tested and approved by the <a href="http://thetinytart.blogspot.com/2010/12/we-made-marshmallows.html">Tiny Tarts</a>! </em></div><br />
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The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com5tag:blogger.com,1999:blog-8052320722994095275.post-82374753225168131922010-12-21T03:46:00.001-08:002010-12-21T03:46:45.188-08:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0cT4Hc7mSaShvisEaCcSk_faKW0sP0iVtU96v8eRj_GMKKCksIbhBuLPP3OKtwfaRUCrW6oXVKhSTJRWOfo_4Nfs2_JsfulqmwK1GsYYtP4J-9000veWCOjaBriTY08oDGKWXIQ2oHk/s1600/food+category+chart.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="282" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0cT4Hc7mSaShvisEaCcSk_faKW0sP0iVtU96v8eRj_GMKKCksIbhBuLPP3OKtwfaRUCrW6oXVKhSTJRWOfo_4Nfs2_JsfulqmwK1GsYYtP4J-9000veWCOjaBriTY08oDGKWXIQ2oHk/s400/food+category+chart.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZpU5WmznCw9zVt1ZiyYyz6lrPxPfooJ6o0V-RY8GUDUBFF1RI2LaNo9jQpahvjNk1M5BVt3SMlYYNTjJeGow-J9uiVs1N0N1jKfObP3YpMT-lf7VZ9Slw6J594saykyThVrThnusExo/s1600/food+categories+Lynn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZpU5WmznCw9zVt1ZiyYyz6lrPxPfooJ6o0V-RY8GUDUBFF1RI2LaNo9jQpahvjNk1M5BVt3SMlYYNTjJeGow-J9uiVs1N0N1jKfObP3YpMT-lf7VZ9Slw6J594saykyThVrThnusExo/s400/food+categories+Lynn.jpg" width="400" /></a></div>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-19744522447640688822010-12-07T07:31:00.000-08:002013-03-19T19:46:55.033-07:00Creamy Sautéed Spinach with Garlic and Parmesan<br />
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<em><span style="font-size: x-large;">T</span></em>his is a staple in my home and I make at least a batch per week. The first time I tried it was at my sister-in-laws when it was served as a dreamy side for steak. Since that time, I have learned it goes great on <a href="http://countrytartrecipes.blogspot.com/2010/05/andys-asparagus-pizza-pie.html">Grilled Pizza</a>, as a "stuffing" for mild fish such as flounder and even stirred into some eggs or pasta. Really, this stuff can used to add a new dimension of creaminess and flavor to so many dishes and it's got some serious nutrient power as well.<br />
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<b>INGREDIENTS</b><br />
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1 lb frozen, chopped spinach<br />
1.5 tbsp extra virgin olive oil<br />
6 cloves garlic, roughly chopped<br />
1/2 cup water<br />
1/3 cup freshly grated parmesan cheese<br />
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1 - Place spinach, olive oil and garlic in sautee pan that has a lid over medium-high heat. Saute until defrosted, adding water if needed to keep from sticking.<br />
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2 - Add remaining water and place lid on pan. Reduce heat to med-low.<br />
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3 - Check every so often to make sure this is not sticking (or worse, burining!). When spinach is creamy and soft but not so overcooked that it is brown, grate cheese over it and stir to incorporate.<br />
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That's it! Now it's ready to use as a recipe enhancer. <br><br>
<a href="http://www.nutrimirror.com/" target="_blank"><img alt="nutrition facts" border="0" src="http://www.nutrimirror.com/nutrition-facts.php?id=901369" /></a>
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<br />The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-83067437979059482122010-11-22T18:23:00.000-08:002010-11-22T18:23:09.253-08:00Drowned Turnips<br><br />
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<em><span style="font-size: x-large;">I </span></em>have been really devoting the past year to rethinking how I can eat more foods that are <i>fresh</i> and <em>in season </em>At first glance the late Fall and Winter months seem so grim but I refuse to eat another pink, mealy tomato so I am pleased to be locating more and more food prep techniques for some overlooked foods that can add variety to our table during the colder months. I found this treatment of turnips in an Italian cookbook dedicated to the special treatment of the seasons and while I wasn't immediately sold, the author insisted that this simple cooking technique delivered a fine accompaniment so I went for it. <br />
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The results were surprising--my six year old asked if she could pack the leftovers in her lunch for the next day! Tangy and slightly bitter, the turnips pair nicely with the sweetness of caramelization. Plus, I paid $0.48 cents per pound for these and spent just about $1.50 on enough turnips for this entire recipe. <br />
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<strong>INGREDIENTS:</strong><br />
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2 <span style="mso-spacerun: yes;"> </span>½ pounds turnips<br />
3 tablespoons olive oil<br />
2 tablespoons water<br />
parsley or greens tops of turnips, <em>to serve</em><br />
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1 - Peel and chop turnips to small, 1/4" pieces (see photos, below). <br />
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2 - Add turnips, oil and water to dutch oven. Toss well and cook at a medium to low heat, covered, for about 15-17 minutes or until tender. Check/stir several times during this process.<br />
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3 - Remove lid and turn heat up to high. Stir vegetables for five to seven minutes or until rich caramel color develops (or to desired doneness). Add in parsley or optional turnip greens and cook one minute longer.<br />
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Serve immediately; makes six, 3/4 cup servings. <br />
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Nutritional info, <i>per 3/4 cup serving</i>: <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglq9YvEaZm0kSfl0wRXxqiEm4APpx5sPi_LasgSec4-1zNdkubwj4YHjxjfzQndPRoxolV3-TeWgaBwhTSNTGl98L4WDrVO9DOBdgiNMhK0Xc3QB-OXPvptbAIMircSpbXdpmcGz9NTA8/s1600/turnips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglq9YvEaZm0kSfl0wRXxqiEm4APpx5sPi_LasgSec4-1zNdkubwj4YHjxjfzQndPRoxolV3-TeWgaBwhTSNTGl98L4WDrVO9DOBdgiNMhK0Xc3QB-OXPvptbAIMircSpbXdpmcGz9NTA8/s320/turnips.jpg" width="229" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Nutritional data calculated using ingredient compilation program and is deemed close but not exact. </span></em></div><br>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-45650842833336473802010-11-15T19:14:00.000-08:002010-11-22T19:38:34.350-08:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzdyoUlyssTY7j7SbXNX6tl05WhMYtiaXiJp0K7UJkKGN9hEKveqUcgtuqq5fJNWPMU_9zdHZS-WiTYHU83IlzlLCWKDKLe3tcPWNaXwAGNaUZ2StWC2cFJgFxMZG_BVzVd2QYtyyrYyU/s1600/IMG_0196-cr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzdyoUlyssTY7j7SbXNX6tl05WhMYtiaXiJp0K7UJkKGN9hEKveqUcgtuqq5fJNWPMU_9zdHZS-WiTYHU83IlzlLCWKDKLe3tcPWNaXwAGNaUZ2StWC2cFJgFxMZG_BVzVd2QYtyyrYyU/s400/IMG_0196-cr.jpg" width="295" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZVXhAddZlCxsZWKqFUQEiNlSST8nCNkNA2WZ8OOAHSC0RjayLFiMNlOftWOsTY3OpXnjQU6LZj7JVfdhIH38wsxrdsqL7gCd7EdQaB-J59mDnx_w-Kxs4h0RBG_Io5yMEBrjFitS_ueI/s1600/jim_ray.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZVXhAddZlCxsZWKqFUQEiNlSST8nCNkNA2WZ8OOAHSC0RjayLFiMNlOftWOsTY3OpXnjQU6LZj7JVfdhIH38wsxrdsqL7gCd7EdQaB-J59mDnx_w-Kxs4h0RBG_Io5yMEBrjFitS_ueI/s200/jim_ray.bmp" width="200" /></a></div>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-86881894200599116862010-11-01T19:52:00.000-07:002010-11-01T20:37:05.913-07:00Brown Butter Pumpkin Linguine<br><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2cV7telYNyeCA1ubITTJwkLvnkfM9dl7Czt3aColfwz93qufIt2-nx5TjTFxJik9pE9vYE9G_7KYw5_JZlGLZe5jet2nNGc9DH7ltyKTHFPQCL1WMl_1mhmSQYmm8_neuQiP_SHCrvs/s1600/IMG_7147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, "Times New Roman", serif;"><img border="0" height="266" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2cV7telYNyeCA1ubITTJwkLvnkfM9dl7Czt3aColfwz93qufIt2-nx5TjTFxJik9pE9vYE9G_7KYw5_JZlGLZe5jet2nNGc9DH7ltyKTHFPQCL1WMl_1mhmSQYmm8_neuQiP_SHCrvs/s400/IMG_7147.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><br />
</span></div><span style="font-family: Times, "Times New Roman", serif;"><em><span style="font-size: x-large;">I</span></em>f you've never browned butter, you are missing out on some serious depth of flavor. Once browned, it doesn't take much butter to add a lot of character to just about any recipe. We don't eat a lot of butter in this house so it is with no reservation that I say there really is no substitute in this dish.</span><br />
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<strong><span style="font-family: Times, "Times New Roman", serif;">INGREDIENTS:</span></strong><br />
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<span style="font-family: Times, "Times New Roman", serif;">16 ounces (1 lb) whole wheat pasta</span><br />
<span style="font-family: Times, "Times New Roman", serif;">5 cups of beef stock (preferrably homemade) </span><br />
<span style="font-family: Times, "Times New Roman", serif;">3 cups water</span><br />
<span style="font-family: Times, "Times New Roman", serif;">2 tablespoons butter</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1 8-10 inch sprig of fresh rosemary</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1 ½ cups pumpkin puree</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1 ½ cup dried shiitake mushrooms (optional)</span><br />
<span style="font-family: Times, "Times New Roman", serif;">Parmesan cheese to garnish</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKAgE0Yeu5ssINwnrlQF1jNlCDJIuYkc7ab8SVDq9Tyj3sFXa76n3AGHJ1X4QgrbWtoAwaGRrv3NBuTAvNanpuh-KKAxk9kklQTz1mBdkVK41thAuy_dZwQI8ZVfv7Qvob4LSbLMM6S0/s1600/IMG_7145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, "Times New Roman", serif;"><img border="0" height="266" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKAgE0Yeu5ssINwnrlQF1jNlCDJIuYkc7ab8SVDq9Tyj3sFXa76n3AGHJ1X4QgrbWtoAwaGRrv3NBuTAvNanpuh-KKAxk9kklQTz1mBdkVK41thAuy_dZwQI8ZVfv7Qvob4LSbLMM6S0/s400/IMG_7145.JPG" width="400" /></span></a><br />
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<span style="font-family: Times, "Times New Roman", serif;">1 <span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">– Bring beef stock and water to boil in pot large enough for cooking past</span><span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">a.</span></span><br />
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<span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Times, "Times New Roman", serif;">2 <span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">– Add pasta and stir in; cooking for approximately 8 minutes or until al dente. Do not drain (see below).</span></span></span><br />
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<span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Times, "Times New Roman", serif; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">3 – While pasta is cooking, heat frying/saute pan over high heat. Once pan is very hot, add butter. </span></span><br />
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<span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Times, "Times New Roman", serif; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">4 – Stir butter and allow it to brown but not burn. While holding rosemary with one hand, use the other hand to scrape the needles off of the sprig and into the pan of hot butter. </span></span><br />
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<span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Times, "Times New Roman", serif; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">5 – Add pumpkin to this and about 1 cup of the pasta water/stock mixture. </span></span><br />
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<span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Times, "Times New Roman", serif; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">6 – Test pasta to see that it is just about finished. Using pasta spoon, lift pasta into pan with butter and pumpkin. Toss to coat. </span></span><br />
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<span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Times, "Times New Roman", serif;">7 <span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">– If using, add mushrooms to remaining pasta water to hydrate. </span></span></span></span></span><br />
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<span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Times, "Times New Roman", serif;">8 <span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">– Serve by tossing with mushrooms and garnishing with parmesan cheese curls (made with a vegetable peeler). </span></span></span></span></span></span></span><span style="font-family: Times, "Times New Roman", serif;"><br />
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<span style="font-family: Times, "Times New Roman", serif;">Makes 6 main course or 8 hearty side course servings. <em>Per main course serving</em>:</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznsHNlTGXW5gcc4X62lV0D4zMJhUDIWqb3otROSZyduBLNqfztJ6KO3ogwMwwzTk1ph_uyaBkYsl-GLm7jh6ltoQdyenLSQ1iybUrUt23fZGC2SFymmN_3HvAyBygHRxz42vrpgr__0Q/s1600/brown+butter+pumpk+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, "Times New Roman", serif;"><img border="0" height="320" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznsHNlTGXW5gcc4X62lV0D4zMJhUDIWqb3otROSZyduBLNqfztJ6KO3ogwMwwzTk1ph_uyaBkYsl-GLm7jh6ltoQdyenLSQ1iybUrUt23fZGC2SFymmN_3HvAyBygHRxz42vrpgr__0Q/s320/brown+butter+pumpk+pasta.jpg" width="230" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><span style="font-family: Times, "Times New Roman", serif;"><em>* Nutritional data calculated using nutritional compilation tool for 2,000 calorie diet and is deemed close but not exact</em>. </span></span></div><span style="font-family: Times, "Times New Roman", serif;"><br />
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<br>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0tag:blogger.com,1999:blog-8052320722994095275.post-71305065760298799702010-10-11T20:44:00.004-07:002012-03-12T14:07:33.024-07:00Venison Hash<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNT5Ee27a5AskwL3XBXE05YPOSEeMc7kn1DY38_Pu4l3vjWGriwNX_zNcHfkRSGy-DdmPpnimGvvhHKSMSgmXSM_xqbIaRb2f-bGUQN9NDmY7DXzoOlDpDNbFzsoYWDBvto515VOEZYqc/s1600/IMG_6880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNT5Ee27a5AskwL3XBXE05YPOSEeMc7kn1DY38_Pu4l3vjWGriwNX_zNcHfkRSGy-DdmPpnimGvvhHKSMSgmXSM_xqbIaRb2f-bGUQN9NDmY7DXzoOlDpDNbFzsoYWDBvto515VOEZYqc/s640/IMG_6880.JPG" width="640" /></a></div><br />
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<em><span style="font-size: x-large;">V</span></em>enison is much leaner than beef and, if you are fortunate enough to know a generous hunter or are a hunter yourself, then you should also be glad to know you are eating meat that is harvested naturally from the wild without being overstuffed processed grains or pumped full of antibiotics and growth hormones. There's something to be said for something being so organic it cannot be labeled for marketing purposes.<br />
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This dish is a tried and tested crowd pleaser and, since the work begins the night before, it is easy to put together for house guests or a lazy Sunday mid-morning brunch.<br />
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<strong>INGREDIENTS:</strong><br />
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1 lb Venison Roast, <em>pictured above with sirlion</em><br />
5 cloves garlic<br />
2 tablespoons pickling spices<br />
3 - 4 tablespoons extra virgin olive oil<br />
2 large green bell peppers, chopped fine<br />
2 medium onions<br />
1 teaspoon red pepper flakes<br />
3 lbs white potatoes, very finely diced to approx 1/4" size pieces<br />
<span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">½ - 1</span> teaspoon <a href="http://rptides.blogspot.com/2010/01/make-your-own-adobo-seasoning-adobo.html">adobo seasoning</a> (with turmeric)<br />
6 ounces beer<br />
1 cup parsley leaves, stems removed, chopped<br />
2 tablespoons butter<br />
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<strong>EQUIPMENT:</strong><br />
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Slow Cooker<br />
Dutch Oven or other oven-safe deep, heavy pot with tight-fitting lid that can also be used on stovetop.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-R_aiUdoh4-W03o3ufVwNczeOy7qZhv-8oahbC5QkNC-0DGa4UI6nbDZcd3INd9hyDIIYIfEk5kQ9CHVz9Atn08Mj6qcP2e-v1XdCS9CxO-RehjRHZ4ckph1OsvpwN7W7nEz_mnHXH6o/s1600/IMG_6870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-R_aiUdoh4-W03o3ufVwNczeOy7qZhv-8oahbC5QkNC-0DGa4UI6nbDZcd3INd9hyDIIYIfEk5kQ9CHVz9Atn08Mj6qcP2e-v1XdCS9CxO-RehjRHZ4ckph1OsvpwN7W7nEz_mnHXH6o/s320/IMG_6870.JPG" width="320" /></a></div><br />
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<strong>INSTRUCTIONS:</strong><br />
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<strong>The Night Before:</strong><br />
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1 - Place roast in slow cooker/ crock pot with enough water to cover 2/3 the way up sides of roast. <br />
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2 - Add unpeeled garlic cloves and pickling spices.<br />
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3 - Cook on low heat for 8-10 hours or until very tender.<br />
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<strong>In the Morning:</strong><br />
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1 - Discard garlic cloves and picking spices and remove roast from bath. Set aside to cool to a handling temperature.<br />
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2 - While roast cools, heat olive oil over medium heat in dutch oven. <br />
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3 - Gently <span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="mso-spacerun: yes;"> </span>sauté </span> the onions and peppers with the dried red pepper flakes for a minute and the add in the potatoes. <br />
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4 - Turn heat up to medium high and continue cooking, using spatula to occasionally separate those crispy bits from the bottom of the pan. Be sure to incorporate them into the potatoes. <br />
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5 - Cube meat into ½" pieces (it will shred some) and place into dutch oven. <br />
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6 - Add adobo seasoning, stir, and then stir in 1/2 of a 12 ounce bottle of beer and cover pot with lid. Set bottle aside as you may need to add additional beer to soften potatoes to desired consistency. Continue to cook, lid on, for approximately five minutes.<br />
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7 - When potatoes are soft, stir in parsley. <br />
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8 - Cut up butter into small bits and distribute them along the top of the mixture. Place pot un4-6 under in oven, under a broiler on high setting, for 3-5 minutes or until top of mix has begun to crisp. <br />
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Serve while hot. Goes well with over-easy farm-fresh quail eggs or other freshly harvested organic eggs. <br />
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Recipe makes approximately 10, 3/4 cup servings. <em>Per serving</em>:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlVwaeLrwgpD1_A8lIl3n-wIvUq3RU0GeQMxFXmA34VK_pB24KSpp98dumc_3dba38nNm92IgyRQ-2JABsON7NpXGbVTz2GAcDToq9uRuorArCPu8sYKQ3hNS69Rb-en9m_mhSQJz0WY/s1600/veninson+hash+nut+info.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlVwaeLrwgpD1_A8lIl3n-wIvUq3RU0GeQMxFXmA34VK_pB24KSpp98dumc_3dba38nNm92IgyRQ-2JABsON7NpXGbVTz2GAcDToq9uRuorArCPu8sYKQ3hNS69Rb-en9m_mhSQJz0WY/s320/veninson+hash+nut+info.jpg" width="221" /></a></div><br />
<em><span style="font-size: x-small;">Nutritional information created using ingredient compilation software for 2000 calorie diet and is deemed close but not exact. </span></em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GBxi7ur-9ZEo9cHABGQ1fa-oIyEpBQ3wGLXbnQLbN5oBqfS59AdWbB-QBRWteUBgMs9mNEpzBcUjyV-qKQHnu2Gi9pIZdGvzSogloR1b79nKqaDRaj0tx31tqsbuwFgg-I4_zJJxNDg/s1600/IMG_6868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GBxi7ur-9ZEo9cHABGQ1fa-oIyEpBQ3wGLXbnQLbN5oBqfS59AdWbB-QBRWteUBgMs9mNEpzBcUjyV-qKQHnu2Gi9pIZdGvzSogloR1b79nKqaDRaj0tx31tqsbuwFgg-I4_zJJxNDg/s320/IMG_6868.JPG" width="320" /></a></div>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com1tag:blogger.com,1999:blog-8052320722994095275.post-61247362004555577742010-10-04T21:14:00.000-07:002010-10-04T21:38:01.551-07:00Black Bean & Corn Chowder<br><br />
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<em><span style="font-size: x-large;">T</span></em>his is a variation of a recipe that my mother in law taught me to throw together when Joe and I had our first place. It's filling, easy to make and economical. Best of all, it really hits the spot on a cool day.<br />
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<strong>INGREDIENTS:</strong><br />
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3 tablespoon Olive Oil, extra virgin (all brands)<br />
1 cup, chopped Onions, fresh<br />
1 cup, chopped Green Peppers<br />
1 cup, chopped Sweet red peppers<br />
1 teaspoon Garlic, fresh<br />
1 teaspoon Black Pepper<br />
1 teaspoon Chili Powder<br />
<span style="font-family: Arial; font-size: 14pt;"><span style="font-size: small;">½</span> <span style="font-family: Times New Roman; font-size: small;">teaspoon cayenne pepper</span></span><br />
3 tablespoon White Flour, All-purpose, Enriched, Uunbleached<br />
6 cup Milk, 1% milkfat (Commercial Brand)<br />
2 teaspoon Cornstarch<br />
4 cup Black beans, cooked without salt<br />
2 cup Sweet yellow corn <br />
1 teaspoon Honey, raw<br />
1 teaspoon of adobo seasoning or salt, to taste<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 14pt;"><span style="font-size: small;">½</span> </span>cup Cilantro (coriander leaves), chopped, discarding stems</div>crushed red pepper flakes, to garnish<br />
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1 - In large, heavy pot, heat onions and peppers in olive oil over medium-high heat, stirring often and watching to see that they do not burn. After 3 minutes, add in garlic and stir for about thirty seconds or until fragrant.<br />
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2 - Add black pepper, chili powder, cayenne pepper and all purpose flour and stir for one minute more. Slowly, one cup at a time begin adding milk, stirring after each addition to make sure that lumps do not form and mixture doesn't scortch but reserve the last 1/2 cup of milk for next step.<br />
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3 - Add cornstarch to remaining cold milk and using a fork or a whisk, stir in thoroughly until cornstarch disolves. Add to chowder. <br />
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4 - Add black beans, corn, adobo (or salt) and honey and continue to cook until mixture has thickened and beans and corn have heated through. Add chopped cilantro and remove from heat.<br />
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5 - Garnish with additional cilantro and, if desired, crushed red pepper flakes. <br />
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Recipe makes 8, 1 cup servings. <em>Per serving:</em><br />
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<em><span style="font-size: x-small;">*Nutritinional data calculated using ingredient compilation program for 2,000 calorie diet and is deemed close but not exact.</span></em>The Country Tarthttp://www.blogger.com/profile/11381793332419060575noreply@blogger.com0