tag:blogger.com,1999:blog-8269161891592051332024-03-12T19:22:47.924-04:00Just The Eats Ma'amCarrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-826916189159205133.post-25271578934081723242014-02-23T15:40:00.000-05:002014-03-10T16:58:12.494-04:00Citrus Spinach Salad<span style="font-family: Arial, Helvetica, sans-serif;">Am I the only one feeling like winter will never end? I'm wishing for signs of spring and although there aren't any to be found outside, I can pretend inside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This sunny salad is so delicious, you'll be out of the winter doldrums in a snap, proclaiming "Winter, schminter!"</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I adapted this from a <a href="http://www.rachaelray.com/" target="_blank"><b><span style="color: #38761d;">Rachael Ray</span></b></a> recipe. I'm not a big fan of hers. Truth be told, I can't watch her show because she annoys the hell out of me. I found this recipe when I was doing a search one day a few years ago. It's simple and uses just a few ingredients, but is very yummy. Winter be damned! </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Citrus Spinach Salad </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><i>Dressing:</i> </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 tbsp. orange marmalade </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1½ tbsp. red wine vinegar</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>¼ cup extra virgin olive oil</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>shake of salt</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>couple of grinds of pepper</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>8 oz. (approx.) baby spinach or baby spinach/arugula mix</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>several thin half-moon slices of red onion</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>several thin slices of fennel </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>canned mandarin orange slices, drained</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>sliced almonds</b></span></div>
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<i><span style="font-family: Times, Times New Roman, serif;"><b>(The measurements for the actual salad components are up to you, depending on what you like) </b></span></i></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>In a small bowl, whisk together the marmalade and red wine vinegar until fairly well blended. Stream the oil into the salad while whisking. Season with salt and pepper. </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>In a large salad bowl, toss the spinach, onion & fennel with a little of the dressing. Top with oranges and almonds and dribble a little more dressing on top. Serve.</b></span></div>
Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com1tag:blogger.com,1999:blog-826916189159205133.post-4715924630978715782014-02-05T14:59:00.000-05:002014-03-10T16:57:45.843-04:00Chili Pot Pie<span style="font-family: Arial, Helvetica, sans-serif;">Well hello everyone! I haven't posted in weeks, but I don't think I was missed all that much. The traffic on this blog is minimal and I'm not doing a whole lot to promote it. It's sometimes difficult to find the time to work on this. I have the best of intentions, but time gets away from me.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We muddled through Christmas, me with a sore back, then a cold which I passed onto Jim. He's also been doing physio for torn tendons in his shoulder, and we did a dog sitting stint. And it seems like every day I have to clean snow off the car. As much as I like winter, this year it has been a bit much. Extreme cold with quite a bit of snow has everyone wishing for green grass and sunshine. But there is nothing like warm, comforting, hearty meals to take the chill off.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Chili always hits the spot. It's very hearty with warming spices and it's a great way to use up bits of things hanging around it your fridge and/or pantry.While puttering around home, I made a big pot of Chocolate Chipotle Chili from <a href="http://www.amazon.ca/The-Urban-Vegan-Sumptuous-Favorites/dp/0762752815" target="_blank"><b><span style="color: #38761d;">The Urban Vegan </span></b></a> then topped it with a cornmeal crust and had a 'Chili Pot Pie'.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I've been making this dish for years. It's a variation on a recipe that I clipped from <a href="http://www.canadianliving.com/" target="_blank"><b><span style="color: #38761d;">Canadian Living</span></b></a> </span><span style="font-family: Arial, Helvetica, sans-serif;">magazine in 1995! (I meant it when I said years) The chili part can be whichever recipe is your favourite. Put enough chili into a casserole dish, that is approx. 3 quart size, to fill roughly 2/3 of the dish (you want a decent chili to topping ratio) then just top it with the crust.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Cornmeal Crust</b></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>2/3 cup unbleached flour (I use half whole wheat)</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1/3 cup cornmeal</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>2 tsp. sugar</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1 tsp. baking powder</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>½ tsp. salt</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1 tbsp. butter, softened or 1 tbsp. oil</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>¼ cup grated cheddar or jack cheese</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1 egg</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1/2 cup milk*</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1 tbsp. chopped fresh parsley (or 1 tsp. dried)</b></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Mix together flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Mix in cheese. Beat egg with milk and stir into flour mixture until blended. Spread evenly over chili. Sprinkle with parsley.</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>Bake in 375°F oven for about 25 minutes or unitl crust is golden bown. </b></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Serves 4-6</b></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>*Sometimes, for no apparent reason, things go crazy with baking and I will occasionally find this batter too thick. If that's the case, it sometimes doesn't bake through the middle. I will either add a couple of tablespoons of extra milk to thin out the batter, or if the top is nicely browned but not fully cooked, cover with foil and let bake another 10 minutes or so. </b></span>Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com0tag:blogger.com,1999:blog-826916189159205133.post-5113263349802130472013-12-10T17:29:00.000-05:002013-12-10T17:30:05.665-05:00Braised Red Cabbage<span style="font-family: Arial, Helvetica, sans-serif;">As the winter weather descends upon us, nothing is more cosy than puttering around home while delicious food slow cooks in the oven, releasing aromatic scents that soothe the soul. Everyone has different ideas of comfort food depending on nationality, heritage, or what part of the country you come from. Some regions have specific cuisines that are synonymous with them - think Cajun in the Louisiana area of the US, Tex-Mex or the homey comforts I grew up with on east coast of Canada. Most of the ancestry there is British & French with a mix of European, and over time, the cuisines have melded together to make wonderfully delicious food. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">One thing that I really like is cabbage. Cooked or raw, both are delicious. Cabbage is sometimes looked down upon as a poor man's vegetable, but it kept our ancestors alive when times were so rough, we cannot even imagine. When it starts getting chilly outside, I make braised red cabbage. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">First a layer of finely sliced cabbage goes into an oven proof pot. I like to use my enamel-coated cast iron one for this. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Then a layer of chopped apples & onions, some brown sugar, garlic & spices. Keep layering until the pot is full. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The top gets dotted with butter and then pour on some vinegar. Put the lid on,</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And into the oven it goes for a couple of hours. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When it's finished cooking, you have a delicious sweet and sour cabbage dish. This is wonderful hot or even at room temperature. It keeps well in the refrigerator for quite a few days and re-heats beautifully in the microwave. </span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Braised Red Cabbage</b></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>¼ tsp. freshly ground nutmeg</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>¼ tsp. cinnamon</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1/8 tsp. ground cloves</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1-1½ tbsp. brown sugar</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1 pound red cabbage (approx. half of a medium head)</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>salt and freshly ground pepper</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1 large or 2 small tart apples, peeled, cored and chopped (if you have a sweeter variety, use less sugar)</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>2 medium onions, chopped</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1 clove garlic, minced</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1½-2 tbsp. red wine vinegar</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1 tbsp. butter or margarine</b></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Preheat oven to 300°F. </b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>In a small bowl, mix together spices and brown sugar. Set aside. </b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>Remove core and tough outer leaves from cabbage. Shred or slice the cabbage very thinly. </b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>Arrange 1/3 of the cabbage in the bottom of an oven proof casserole. Top with a few shakes of salt and a few grinds of pepper. Then layer half of the apples, onions and garlic over the cabbage. On top of that, sprinkle half of the brown sugar & spice mixture. </b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>Continue layers, ending with red cabbage on top.</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>Pour on the vinegar and dot the top with butter. </b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>Put the lid on and braise in the oven for 2-2½ hours, stirring a couple of times. </b></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Serves 4 </b></span>Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com0tag:blogger.com,1999:blog-826916189159205133.post-84574833141473548572013-11-27T14:24:00.000-05:002013-11-27T14:24:26.746-05:00Guacamole! <span style="font-family: Arial, Helvetica, sans-serif;">When the weather starts getting chilly, we spend some of our evenings cozied up inside catching up on PVR'd TV shows or movies that we've been wanting to see. Of course, that requires snacks. Well, maybe not "requires" but seems like as good an excuse as any. <span style="font-size: x-large;">☺</span></span><br />
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Nachos are a favourite around here. They are so versatile you can put whatever you like on top. Most ingredients are already in the house anyway, so a plate can be made up pretty much anytime. I usually go with onions, peppers, black beans, jalapenos, cheese - pretty standard, but oh, so tasty. Sometimes, I'll do some<b><span style="color: #38761d;"> <a href="http://hain-celestial.ca/OurBrands/YvesVeggieCuisine/GroundRound/OriginalVeggieGroundRound" target="_blank">vegetarian ground "beef"</a> </span></b>with taco seasoning and scatter that on top as well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZls8hyX9f_U5M7mM5vJU474PCbXxM83nHuM-UJSV8OOaNxXKk6r-z3VIwtiNyRgswHc-7ztlT_Gjf7DHuZyHmkEYTkV0OPG1DCcNe0mw7AODQRbIKWkexbwer55ahPzdR6JeYdI90IlFn/s1600/P1160297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZls8hyX9f_U5M7mM5vJU474PCbXxM83nHuM-UJSV8OOaNxXKk6r-z3VIwtiNyRgswHc-7ztlT_Gjf7DHuZyHmkEYTkV0OPG1DCcNe0mw7AODQRbIKWkexbwer55ahPzdR6JeYdI90IlFn/s400/P1160297.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And nachos <i>have</i> to be served with salsa and guacamole. That's a given. The guacamole that we like is from <b><span style="color: #38761d;"><a href="http://www.foodnetwork.com/barefoot-contessa/index.html" target="_blank">The Barefoot Contessa</a>. </span></b>It's pretty straightforward and pretty delicious. There are always arguments about whether tomatoes go into guac or not, but we're far from Mexican authentic, so we go with tomatoes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpr2QgZEfMleKfQ3vblkRHBggwMmkbn08Tta1bEOX7D9Ukf6bZiVEYuLm6uuRz3jSBprxab-f4IEIhn5DEfFRMHXiv6sd_KKaoQ8ADkxGFOPShANe_qu55LcRLpnJfqf3j0IB0QJinJFcr/s1600/P1090882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpr2QgZEfMleKfQ3vblkRHBggwMmkbn08Tta1bEOX7D9Ukf6bZiVEYuLm6uuRz3jSBprxab-f4IEIhn5DEfFRMHXiv6sd_KKaoQ8ADkxGFOPShANe_qu55LcRLpnJfqf3j0IB0QJinJFcr/s400/P1090882.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add a margarita - another favourite - tart and tangy it goes perfectly and we're good for the night. Now, what to watch? Have you seen any good movies lately?</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Guacamole</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>2 ripe Haas avocados</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1½ tbsp. freshly squeezed lemon juice (about half of a large-ish lemon)</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>4 dashes of hot pepper sauce </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><span style="background-color: white; line-height: 15px;">¼ cup small-diced red onion</span></b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 small garlic clove, minced</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>½ tsp. salt</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>½ tsp. freshly ground pepper</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 small tomato, seeded and small-diced</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 15px;"><b>Cut the avocados in half, remove the pits and scoop the flesh out of the shell into a large bowl. Immediately add the lemon juice and toss. (this keeps the avocados from turning brown). Add in the rest of the ingredients, except tomatoes and toss well. Using a sharp kife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper, adjusting if needed. </b></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 15px;"><b>Makes approx. 1½ cups</b></span></span></div>
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Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com2tag:blogger.com,1999:blog-826916189159205133.post-6493069188488141112013-11-19T12:41:00.000-05:002013-11-19T12:41:40.101-05:00Greek Shepherd's Pie<span style="font-family: Arial, Helvetica, sans-serif;">Everyone loves shepherd's pie, don't they? It's also a super easy dish to make vegetarian. For a traditional type pie, most people will have the ingredients on hand already, it's not difficult to throw together, and is one of those wonderfully comforting dishes. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Then, there are interesting twists on shepherd's pie. This is one of my favourites. It comes from <span style="color: #38761d; font-weight: bold;"><a href="http://janetandgreta.com/cookbook/looneyspoons/" target="_blank">Looneyspoons</a>. </span>It's Greek-inspired and delicious!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMCcz3RuT6XYU1GTnLZ79R6aRj6RHV6I86QVK95JM1uZ3ftiZmZTK4sBs2fHg2BzMKfNQUCwaEvDwutxZbozTBqeCehLhgtctcuAYX8WYG-dQBrqB2Op1v0v4nk2fvtQnfT5nTBcxXCcpt/s1600/P1180469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMCcz3RuT6XYU1GTnLZ79R6aRj6RHV6I86QVK95JM1uZ3ftiZmZTK4sBs2fHg2BzMKfNQUCwaEvDwutxZbozTBqeCehLhgtctcuAYX8WYG-dQBrqB2Op1v0v4nk2fvtQnfT5nTBcxXCcpt/s400/P1180469.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The pretty coloured layers in this hearty pie are as appetizing as the taste. <b><span style="color: #38761d;"><a href="http://hain-celestial.ca/en/OurBrands/YvesVeggieCuisine/GroundRound/OriginalVeggieGroundRound" target="_blank">Yves Veggie Ground Round</a> </span></b>takes the place of ground beef for the crust and layers of tomatoes, spinach & cheese are topped with mashed potatoes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMg9b_8lyomUDB5NkWjnkHKf_U4nKS0quKBWKACobBty_vm4fv0wxbQZxIyzYbASjggTTjQRBsDyCbR2_ypiNqTvwnkgWrwJkjvbvX9c2KIxCr_fZ2VxoPDO6yG4ZlJQ8HhEqyLz7e429/s1600/P1180457_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMg9b_8lyomUDB5NkWjnkHKf_U4nKS0quKBWKACobBty_vm4fv0wxbQZxIyzYbASjggTTjQRBsDyCbR2_ypiNqTvwnkgWrwJkjvbvX9c2KIxCr_fZ2VxoPDO6yG4ZlJQ8HhEqyLz7e429/s400/P1180457_edited.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I like the potatoes when they're a little browned and crispy. Turning on the broiler for a few minutes at the end of the cooking time accomplishes that nicely. Just to amp things up on this batch, I decided to use up a couple of <a href="http://ca.daiyafoods.com/products/dairy-free-cheese-slices/cheddar-style-slices" target="_blank"><b><span style="color: #38761d;">Daiya cheddar slices</span></b></a> that I had. You could also use the <a href="http://ca.daiyafoods.com/products/dairy-free-cheese-shreds/cheddar-style-shreds" target="_blank"><b><span style="color: #38761d;">shreds</span></b></a>, but this is what I had in the fridge. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXnA0pzBka1xbx5sZ8TuuQzVJQLL15hKnPqg0GqN48tWfSB3j8AgQpNSF-1UZ5PjEr226cSatlF7_SLwHQAVJ8kbBNnKbUq6xcMxDHZRKWbqys3YucNnkx179wqeSOrWhHr2iZsNOncmj/s1600/P1180698_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXnA0pzBka1xbx5sZ8TuuQzVJQLL15hKnPqg0GqN48tWfSB3j8AgQpNSF-1UZ5PjEr226cSatlF7_SLwHQAVJ8kbBNnKbUq6xcMxDHZRKWbqys3YucNnkx179wqeSOrWhHr2iZsNOncmj/s320/P1180698_edited.JPG" width="267" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I just chopped up the slices and added them to the potatoes while I was mashing them. They were still hot, so it melted the Daiya right in. Yummy! Or if you prefer, Opa! </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Greek Shepherd's Pie (based on Shepherdopoulos Pie by Janet & Greta Podleski)</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>4 medium potatoes, peeled and quartered</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>½ tsp. salt</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>2 slices of Daiya cheddar style, chopped into ½-inch sized pieces, ¼ cup Daiya cheddar style shreds, or ¼ cup shredded cheddar cheese</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>½ cup milk </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 pkg. Yves Original Veggie Ground Round</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>¼ cup unseasoned dry bread crumbs</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>¼ cup minced onions</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 egg white *</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>2 tbsp. ketchup</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 cloves garlic, minced</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>¼ tsp. black pepper</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 large tomato, thinly sliced</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>¾ tsp. dried oregano</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>¼ cup shredded Swiss cheese (Gouda is also nice) </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1/3 cup crumbled feta cheese </b></span></div>
<span style="font-family: Times, Times New Roman, serif;"><b>10-ounce pkg. frozen chopped spinach, thawed and squeezed dry </b></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Cook potatoes in a large pot of boiling water until tender. Drain well. Add in salt & Daiya, then mash a bit to get the Daiya melted. Add milk and mash until smooth. Set aside. </b></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>In a large bowl, combine Yves Veggie Ground Round, bread crumbs, onions, egg white, ketchup, garlic and pepper. Mix well (using your hands works best). Pat this mixture over the bottom and up the sides of a 9-inch pie plate. </b></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Layer tomato slices over the "crust". Sprinkle oregano over the tomatoes. Spread Swiss and feta cheeses over the tomatoes. Top cheese with chopped spinach. Spoon mashed potatoes over spinach and spread out evenly. Smooth the top and bake in a 350°F oven for 45 minutes. Let sit or 5 minutes or so before slicing into wedges. </b></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Makes 4-6 servings</b></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>* If you wanted to make this completely vegan, you can easily switch out the milk and cheeses for non-dairy alternatives. I haven't tried it, but I imagine ground chia seeds that were mixed with water and allowed to sit until gelatinous would probably work as the binding agent to keep the crust together. </b></span><br />
<br />Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com1tag:blogger.com,1999:blog-826916189159205133.post-24262596575188919432013-11-10T14:08:00.000-05:002013-11-10T18:00:18.134-05:00Recipe Testing, part 2<span style="font-family: Arial, Helvetica, sans-serif;">As I<span style="color: #38761d;"> </span><b><span style="color: #38761d;"><a href="http://justtheeats.blogspot.ca/2013/08/recipe-testing.html" target="_blank"><span style="color: #38761d;">mentioned</span></a>,</span></b> I'm recipe testing for <span style="color: #38761d;"><a href="http://plantpoweredkitchen.com/" target="_blank"><b>Dreena Burton's</b></a> </span>new book that is due out late next year, and here's another sampling of what I've made.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPVdfao0J43HpqMJoCqtk7W8exUy35ySNLs7LabhEjgCxkL8AxIxsgBYqfXh9S9p_fVZaHxcK8t_rZlTM7lda5JKWgmE6CzAhNkzcPgDvy9J8LOerdMDux6LudQx1L820yrN7o4S9pyfd/s1600/Carrie+-+Zesty+Raw+Almond+Sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPVdfao0J43HpqMJoCqtk7W8exUy35ySNLs7LabhEjgCxkL8AxIxsgBYqfXh9S9p_fVZaHxcK8t_rZlTM7lda5JKWgmE6CzAhNkzcPgDvy9J8LOerdMDux6LudQx1L820yrN7o4S9pyfd/s400/Carrie+-+Zesty+Raw+Almond+Sauce.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Zesty Raw Almond Sauce</b> that I used to toss with some soba noodles & sautéed green onions, red peppers & snow peas.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWaUsAfqcsaiR0cWxtpUmA4Z7PjbehFEckg3mOS7o8S4qs7s0jG_KJ1cxXnjCqv2HKq5Lml6ALTUh1GV9YXnMjPr0vleVmQeR4x_5_yjOps9pnBTu_WokVZLHwe05cJGO0goOTVx5LbcE/s1600/Carrie+-+Pumpkin+Snackles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWaUsAfqcsaiR0cWxtpUmA4Z7PjbehFEckg3mOS7o8S4qs7s0jG_KJ1cxXnjCqv2HKq5Lml6ALTUh1GV9YXnMjPr0vleVmQeR4x_5_yjOps9pnBTu_WokVZLHwe05cJGO0goOTVx5LbcE/s400/Carrie+-+Pumpkin+Snackles.JPG" width="400" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Pumpkin Snackles</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhgnvq8NME1gZGBrXrTEQA-VPHrApIml1g25fWffHwWraX3xVTj1sxTdSoj7gjlZFd9YZEhvjXHUngnNPtWQQtc1fs2cYI5USxx9t4fKankji8Vh5y9WyhCyQSlBlilU8E9-ZAyLuyCjj/s1600/Carrie+-+Greek+Lentil+and+White+Bean+Soup+with+Olive+%2526+Tomato+Gremolata.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhgnvq8NME1gZGBrXrTEQA-VPHrApIml1g25fWffHwWraX3xVTj1sxTdSoj7gjlZFd9YZEhvjXHUngnNPtWQQtc1fs2cYI5USxx9t4fKankji8Vh5y9WyhCyQSlBlilU8E9-ZAyLuyCjj/s400/Carrie+-+Greek+Lentil+and+White+Bean+Soup+with+Olive+%2526+Tomato+Gremolata.JPG" width="400" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Greek Lentil and White Bean Soup with Olive & Tomato Gremolata</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAgB5Ig3d_HHsabI-xfS6eBwMvg6xhQR3rGxpADJ36vqkDHnALtuBw-GUJ4WMuG-ZbMCd8kKAZGMK9ECwTyhyscxB_nupGbxfMffZA1p5Pe4luGhrKlLPOkn-gFT8P08MkgG01D2vRbaS/s1600/Untitled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAgB5Ig3d_HHsabI-xfS6eBwMvg6xhQR3rGxpADJ36vqkDHnALtuBw-GUJ4WMuG-ZbMCd8kKAZGMK9ECwTyhyscxB_nupGbxfMffZA1p5Pe4luGhrKlLPOkn-gFT8P08MkgG01D2vRbaS/s640/Untitled.jpg" width="417" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Fruitsicles</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Pina-Coolada, Mango Gems, Red Velvet Studs & Peachsicles)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">These were really easy and really tasty. I had a few in the freezer when a mini heat wave hit us, and the fruitsicles really hit the spot.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNurJLZkkbPLcZzF50WXTctdv7up3MofCadpjRakq9kL5TDbVMF5DkSvXJV6LJir-bLeO-f8sQKmEyOmhmYEz1ROOTBjNYM38vW9rPa7rqXGB5uZupJB6vEGQYHpC4T11AJqwGRNtlE15/s1600/Carrie+-+Southwest+Quinoa+Salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNurJLZkkbPLcZzF50WXTctdv7up3MofCadpjRakq9kL5TDbVMF5DkSvXJV6LJir-bLeO-f8sQKmEyOmhmYEz1ROOTBjNYM38vW9rPa7rqXGB5uZupJB6vEGQYHpC4T11AJqwGRNtlE15/s400/Carrie+-+Southwest+Quinoa+Salad.JPG" width="400" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Southwest Quinoa Salad </span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Saucy BBQ Chickpeas and Green Beans</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxZcf14B1Vm6NJvZp4hNpj0cphoddZ0mP9TvyNYJZOkMFkvI3H_v5JwyOz47COqjWDGD2_dITKR5NZqsKp3fkfpgDNeU5-xnEgrRgBLEAle8d8JclBwyZb0lCyoUpcUpoPQesPKVBPvNi/s1600/Carrie+-+Tropical+Apple+Crisp.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxZcf14B1Vm6NJvZp4hNpj0cphoddZ0mP9TvyNYJZOkMFkvI3H_v5JwyOz47COqjWDGD2_dITKR5NZqsKp3fkfpgDNeU5-xnEgrRgBLEAle8d8JclBwyZb0lCyoUpcUpoPQesPKVBPvNi/s400/Carrie+-+Tropical+Apple+Crisp.JPG" width="400" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Tropical Apple Crisp</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It's all looking delicious, isn't it? I think this book is going to be a smashing success. </span></div>
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Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com0tag:blogger.com,1999:blog-826916189159205133.post-43507008490268306812013-11-06T17:54:00.000-05:002013-11-10T17:59:01.069-05:00Broccoli Love<span style="font-family: Arial, Helvetica, sans-serif;">Oh Broccoli. A lot of people seem to dislike you. Yes, you have a bit of a strong taste and coming from the cabbage family, that is to be expected I suppose. But you have so much going for you. First off, you are kind of cute - you look like little trees. And you're also very high in Vitamin C, giving us more than 100% of our daily requirement. You also boast abundant amounts of Vitamin K and Vitamin A and are a good vegetable source for calcium. You also contain anti-carcinogenic compounds<span style="color: #252525;"><span style="line-height: 19.1875px;">, but those get significantly destroyed if you're boiled, so we like to steam, roast, microwave or stir-fry you. Mmmmm....I'm thinking some people might be starting to feel your love. </span></span></span><br />
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<span style="color: #252525; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19.1875px;">Let's amp it up and really get them hooked on you. Lightly steamed and drizzled with some yummy sauce, what's not to love? I'm thinking you'll be having a lot more dinner dates broccoli. </span></span><br />
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<b><span style="font-family: Times, Times New Roman, serif;">Broccoli with Orange Sesame Sauce</span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">1 pound broccoli, cut into florets</span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">¾ cup orange juice</span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">1 tbsp. honey or agave </span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">1½ tsp. grated fresh ginger</span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">2 tsp. cornstarch dissolved in 4 tsp. water</span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">2 tsp. fresh lemon juice</span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">1 tsp. dark sesame oil</span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">2 tsp. toasted sesame seeds</span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">To prepare the sauce, combine orange juice, honey and ginger in a small saucepan and bring to a boil. Add the cornstarch mixture, whisking while returning to a boil. Cook the sauce until thickened, about 1 minute. Remove pan from heat and stir in lemon juice and sesame oil. </span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Meanwhile, steam broccoli until tender-crisp, about 5-6 minutes. Arrange on a serving platter, pour sauce over broccoli and sprinkle with sesame seeds. </span></b></div>
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Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com0tag:blogger.com,1999:blog-826916189159205133.post-58502141926381086092013-10-17T11:36:00.000-04:002013-10-17T11:37:46.066-04:00Tofu and Mushroom Piccata<span style="font-family: Arial, Helvetica, sans-serif;">Years ago, I bought <b><span style="color: #38761d;"> <a href="http://robinrobertson.com/veg-meat-potatoes/" target="_blank">Robin Robertson's 'The Vegetarian Meat & Potatoes Cookbook'</a></span>. </b>I grew up in a regular ol' Canadian household, with lots of nourishing comfort meals. I got the book thinking it would be full of more of those comfort type dishes and it certainly is! Also included are some things a little more elegant. One that caught my attention was Tofu & Mushroom Piccata. Now, readers of my old blog know that I am adverse to those little fungi, but Jim likes them, so I followed the recipe and just didn't put any mushrooms on my plate.</span><br />
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<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4EIR51Mu0QVpZD7UPTmgl4nJkQh9kprQ4vuhgafXiSzqrr1gUH4yCGOg9Rr1_Xx-5Cf9UzmIBAjM3YRgaUmlEsceE5bTG2B9p7J1RunoEevfsocmpv3SvjgBhyzjBCiBNanLq6CG2Fe8/s400/P1010802_edited.JPG" width="400" /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is so simple to make and comes together quickly, so why not dine fancy on a weeknight? </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68cL-1s_jiIIp76o4_8-o_tI6HQjGK5av9BQGQYynP5TcqSYZyHLYtp-tLC4bfX-7TxunoYSaWpqJkHt58tmNCh3MaaCXb2HqmY66mPNZ5UXtK2MgkH2tSCgc7dT_twFaXKJqhs53Eh8I/s1600/P1010800_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68cL-1s_jiIIp76o4_8-o_tI6HQjGK5av9BQGQYynP5TcqSYZyHLYtp-tLC4bfX-7TxunoYSaWpqJkHt58tmNCh3MaaCXb2HqmY66mPNZ5UXtK2MgkH2tSCgc7dT_twFaXKJqhs53Eh8I/s400/P1010800_edited.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The bright fresh flavours of lemon and parsley mingle nicely with the salty bite of the capers. It truly is a nice balance. </span></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Tofu and Mushroom Piccata </span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">1 large lemon, peeled and white pith removed<br style="margin: 0px; padding: 0px;" />½ cup all-purpose flour<br style="margin: 0px; padding: 0px;" />1 pound extra firm tofu, cut into ¼ inch thick slices<br style="margin: 0px; padding: 0px;" />Salt and freshly ground black pepper<br style="margin: 0px; padding: 0px;" />2 tablespoons olive oil<br style="margin: 0px; padding: 0px;" />1/3 cup dry white wine<br style="margin: 0px; padding: 0px;" />4 ounces white button mushrooms, thinly sliced<br style="margin: 0px; padding: 0px;" />2 tablespoons capers, drained<br style="margin: 0px; padding: 0px;" />2 tablespoons minced fresh parsley<br style="margin: 0px; padding: 0px;" />2 tablespoons butter or soy margarine (optional)</span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Preheat oven to 275 degrees F. Cut the lemon into very thin rounds, discarding the seeds, and set aside.</span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Put the flour in a shallow bowl. Season the tofu with salt and pepper and dredge in flour, tapping off any excess. Transfer the tofu slices to a platter and set aside.</span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Heat the oil in a large skillet over medium-high heat. Add tofu, in batches, and cook, turning once, until golden brown on both sides, about 2 minutes total. Place the tofu slices on a baking sheet and keep warm in the oven.</span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Deglaze the skillet with the wine, scraping up any browned bits from the bottom. Add the mushrooms and cook, stirring a few times, until slightly softened, about 2 minutes.</span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Stir in the lemon slices, capers, and parsley and simmer until hot. Stir in the butter, if using, to enrich the sauce. </span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Arrange tofu on a serving platter or individual plates. Pour the sauce over the tofu and serve at once.</span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Serves 4</span></b></div>
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<span style="font-family: Times, Times New Roman, serif;">©Robin Robertson</span></div>
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Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com0tag:blogger.com,1999:blog-826916189159205133.post-42401956270341521822013-10-03T13:01:00.002-04:002013-10-03T13:05:35.466-04:00<span style="font-family: Arial, Helvetica, sans-serif;">Remember back in 2009 when the movie<b style="color: #38761d;"> </b><a href="http://www.imdb.com/title/tt1135503/" style="color: #38761d; font-weight: bold;" target="_blank">Julie & Julia</a> came out, and suddenly there was a renewed interest in Julia Child? When I was a little girl, I'd watch PBS in the evenings. There was <a href="http://en.wikipedia.org/wiki/The_Electric_Company" target="_blank"><b><span style="color: #38761d;">The Electric Company</span></b></a>, <a href="http://en.wikipedia.org/wiki/Zoom_(1972_TV_series)" target="_blank"><b><span style="color: #38761d;">Zoom</span></b></a> and then <a href="http://en.wikipedia.org/wiki/The_French_Chef" target="_blank"><b><span style="color: #38761d;">The French Chef</span></b></a> would come on. I sat mesmerized watching Julia doing her thing in the kitchen. And who doesn't have this in their cookbook collection?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZNJTuec41XyUwgdGxUUPTld6ySSuW510oa4c-d-g0pxB3a4QpOoEwWpy8xKckzTviGnGkfePhzQkHRw3aO4Hb2VemNRZ7IO1vlN3MMdZHiACddIK1jXGkVjpf3lBYoETs_5iqssUfGPM/s1600/P1110897_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZNJTuec41XyUwgdGxUUPTld6ySSuW510oa4c-d-g0pxB3a4QpOoEwWpy8xKckzTviGnGkfePhzQkHRw3aO4Hb2VemNRZ7IO1vlN3MMdZHiACddIK1jXGkVjpf3lBYoETs_5iqssUfGPM/s400/P1110897_edited.JPG" width="291" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Because of the movie, one of the food channels started running some of the French Chef shows again. I managed to catch a few of the episodes and in one, Julia did a recipe that was so simple and sounded like something we'd enjoy, so I found it in my book and gave it a go. Be warned - this is full of cream & cheese. But then, what else would we expect from Julia?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgzl6uSMLjVBxVemFE5x_44bQzjT4p0nv53lfzUrJ5rCPPTW6CZY5gSNGlaqU5YM_iXoOmmIFNn4-jBfxEOf5yweNYI-lw2ABCKx9WmMqrEf_wz0JrBqICLW5W6FfNUK0rPFqBe_5QM93i/s1600/P1110901_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgzl6uSMLjVBxVemFE5x_44bQzjT4p0nv53lfzUrJ5rCPPTW6CZY5gSNGlaqU5YM_iXoOmmIFNn4-jBfxEOf5yweNYI-lw2ABCKx9WmMqrEf_wz0JrBqICLW5W6FfNUK0rPFqBe_5QM93i/s400/P1110901_edited.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This, casserole I guess it would be, was surprisingly easy. Here it is right out of the oven all golden brown. Yum! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I used Tofurky Kielbassa sausages and turned this dish into a lacto-ovo vegetarian one. It was very, very delicious but very rich - not something I would be able to eat often. I filled the rest of our plate with vegetables so as not to "over-indulge" :o) A glass of wine on the side and we were feeling very French indeed. Bon Appétit! </span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Gratin de Pommes de Terre et Saucisson </b></span><br />
<i><span style="font-family: Times, Times New Roman, serif;"><b>(Gratin of Potatoes, Onions & Sausages)</b></span></i><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>2/3 cup minced onions</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>2 tbsp. butter</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>½ lb. potatoes, sliced </b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>2 Tofurky kielbassa sausages, sliced ¼-½-inch thick</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>3 eggs</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1½ cups whipping cream</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>½ tsp. salt</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1/8 tsp. freshly ground pepper</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>¼ cup grated Swiss cheese (I chose <span style="background-color: white; line-height: 19.1875px;">Gruyère)</span></b></span><br />
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<span style="background-color: white; line-height: 19.1875px;"><span style="font-family: Times, Times New Roman, serif;"><b>Preheat oven to 375°F. Cook the onions slowly in butter for 5 minutes or so, until tender but not browned. </b></span></span><br />
<b style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 19.1875px;">Drop the potatoes into boiling salted water and cook for 6-8 minutes or until barely done. Drain thoroughly. </b><br />
<b style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 19.1875px;">Butter a 3-4 cup baking dish (1½-2 inches deep). Spread half of the potatoes in the bottom, then half of the cooked onions. Over them, lay the sliced sausage, then the rest of the onions and finally the remaining potatoes. </b><br />
<b style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 19.1875px;">Beat eggs with whipping cream, salt and pepper. Pour over the potatoes and shake dish to send liquid to bottom. </b><br />
<b style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 19.1875px;">Spread on the cheese and dot with butter. </b><br />
<b style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 19.1875px;">Bake for 30-40 minutes in upper third of oven until top is nicely browned. </b><br />
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<span style="background-color: white; line-height: 19.1875px;"><span style="font-family: Times, Times New Roman, serif;"><b>Serves 4</b></span></span><br />
<br />Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com2tag:blogger.com,1999:blog-826916189159205133.post-33702196178395085862013-09-14T11:44:00.000-04:002013-09-14T14:05:09.543-04:00Citrus Chili Panko Crusted Tofu<span style="font-family: Arial, Helvetica, sans-serif;">While I was out shopping, browsing around bottles of sauces, I spied this - </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It looked like a sweet chili sauce, which I very much like, so I threw it in my cart. I got home and thought "What am I going to do with this now?" </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I got out a block of tofu, and sliced it </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Then to seem a bit more fancy, I cut it into triangles </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Brushed it with some of the Citrus Chili Sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">On a plate, I mixed up a <a href="http://en.wikipedia.org/wiki/Panko#Panko" target="_blank"><b><span style="color: #38761d;">panko</span></b></a> crumb mix to use as a coating</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Carefully turned the tofu so all of the sides were coated with crumbs </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I laid the triangles out on a parchment covered baking sheet, because who wants to have to scrub pans any more than they have to. Certainly not me. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After these were baked, I served them with some more of the chili sauce and with some <b>Easy</b> <b>Aioli</b> from <b><span style="color: #38761d;"><a href="http://www.amazon.ca/Celebrate-Vegan-Life-Affirming-Recipes-Occasions/dp/0762770678" target="_blank">Celebrate Vegan</a>. </span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41Aox7GijoBqh316MUAzm740cgP8gKv6al8su24e8KhAeVb0thLp0HGN1Ji6EJA4G_29kDHFBvKHPiP78-_gJ7H_WJWjB9tG3KwHmYaALu-I7bJmcJS5UU6Orz_tKr9BUA8VRWE5Drffx/s1600/P1180512_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41Aox7GijoBqh316MUAzm740cgP8gKv6al8su24e8KhAeVb0thLp0HGN1Ji6EJA4G_29kDHFBvKHPiP78-_gJ7H_WJWjB9tG3KwHmYaALu-I7bJmcJS5UU6Orz_tKr9BUA8VRWE5Drffx/s400/P1180512_edited.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These were crispy with a little bit of sweet heat. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I opened a bottle of this Spanish wine which went very nicely. Spanish wines are a favourite of mine. Usually reasonably priced, they are very often passed over for more "popular" countries. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The chili and the little bit of cinnamon in the crust worked well with this Garnacha (also known as Grenache). These wines are generally, soft with low acidity which makes them very easy to drink with a wonderful flavour and will compliment a wide array of foods. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The recipe for the coating, was inspired by a posting on <a href="http://ohsheglows.com/" target="_blank"><b><span style="color: #38761d;">Oh She Glows</span></b></a> which in turn was inspired by Cornmeal Tofu from <b><span style="color: #38761d;"><a href="http://www.amazon.ca/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X" target="_blank">Veganomicon</a> </span></b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Citrus Chili Panko Crusted Tofu</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><br /></b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 14-16 oz. block firm or extra firm tofu</b></span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: 11pt;"><b>½ cup panko crumbs</b></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>¼ cup cornmeal</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>½ tsp. cumin</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>½ tsp. chili powder</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>¼ tsp. onion powder</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>¼ tsp. cinnamon</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>few shakes of salt</b></span></span><br />
<span style="font-size: 11pt;"><b><span style="font-family: Times, 'Times New Roman', serif; font-size: 11pt;">½ cup Citrus Chili Sauce (or other sweet chili sauce</span><span style="font-family: Times, 'Times New Roman', serif; font-size: 11pt;">)</span></b></span><br />
<b><span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span><span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;">Drain tofu and press if necessary. Slice into 6 slabs, then cut the slabs diagonally in half so you end up with 12 triangles. Pat pieces dry with paper towels. </span></span></b><br />
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<span style="font-size: 11pt;">In a bowl, mix together remaining ingredients, except for the chili sauce. Pour a small quantity of the crumb mix onto a plate and shake to evenly distribute. </span></b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b><span style="font-size: 11pt;"><br /></span>
<span style="font-size: 15px;">Working one piece at a time, brush chili sauce on each triangle, making sure all sides are coated. Place the tofu piece onto the plate with the crumbs and coat all sides with breading. Place on parchment covered baking sheet in a single layer. </span></b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: 15px;"><b><br /></b></span></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: 15px;"><b>Bake in a 350°F for 15 minutes. Turn over and bake for an additional 10-15 minutes. </b></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: 15px;"><b><br /></b></span></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: 15px;"><b>Serve with some of the chili sauce for dipping or any other sauce of your choice. </b></span></span></div>
Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com2tag:blogger.com,1999:blog-826916189159205133.post-35166666952277205012013-09-10T15:35:00.000-04:002013-09-14T14:22:33.814-04:00Kale Pie<span style="font-family: Arial, Helvetica, sans-serif;">I love pie, so when my friend, <a href="http://urbanvegan.net/" target="_blank"><b><span style="color: #38761d;">Dynise</span></b></a> said she was writing a new cookbook all about pie I couldn't wait to get my mitts on it.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQGU0Q5wIm0RE4AJIDtyMoVWrwu_gJ0Klx02AzxtE21oW7E3tl9YWGM3E9tvPJndG4e5Q0iUE5rJomOYvXAHnh8ZehjA8sLQH7cILelcOa6Skbg_BHYhaWo4zMuC9ppof2SAvEZ6bE81r/s1600/pies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQGU0Q5wIm0RE4AJIDtyMoVWrwu_gJ0Klx02AzxtE21oW7E3tl9YWGM3E9tvPJndG4e5Q0iUE5rJomOYvXAHnh8ZehjA8sLQH7cILelcOa6Skbg_BHYhaWo4zMuC9ppof2SAvEZ6bE81r/s400/pies.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a beautiful book. There are colour pictures of every recipe, chapters on classic pies, sweet pies, savoury pies, raw pies, pies that aren't pies, different crusts, tarts and so on. I tested a few of the recipes for this book and everything I made was fabulous. I was so excited to see all of the other pies that I wanted to make.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I scored some kale at <a href="http://www.goodnessme.ca/" target="_blank"><b><span style="color: #38761d;">Goodness Me!</span></b></a> for $1.49! Can you believe it? The regular stuff was $2.99 at the grocery store. I'd gotten some a couple of weeks before that at $1.69 which I thought was a deal. This just blew the other out of the water. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I found a recipe in Dynise's book for kale pie that sounded magically delicious. I had all of the ingredients on hand, so my dinner dilemma was solved (for that day anyway). I started by following Dynise's intruction for a grain crust. She suggested millet, but I didn't have any in the pantry, so I did a brown rice crust. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Then I got to work on the filling which included nuts and raisins. I love the sweet-savoury combo of pretty much anything. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Just a little time in the oven and voila! (sorry the colour is weird in the photo. My camera settings were off) </span></div>
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<b>North African-Inspired Kale Pie</b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I quite liked this. I had a big slice for dinner and it kept well in the refrigerator for a couple of days and was easily heated up in the microwave, which makes it great for transporting to work for lunch. The filling stayed moist, and the crust didn't get soggy. Soooo.....what should I make next? </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Want to get your own copy of "Pies and Tarts with Heart"? Click<b><span style="color: #38761d;"> </span><a href="http://www.amazon.ca/Pies-Tarts-Heart-Pie-Building-Techniques/dp/1592538460/ref=sr_1_1?ie=UTF8&qid=1378757487&sr=8-1&keywords=dynise+balcavage" target="_blank"><span style="color: #38761d;">here.</span></a></b></span></div>
Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com0tag:blogger.com,1999:blog-826916189159205133.post-18582009177964373472013-09-06T13:13:00.002-04:002013-09-06T13:16:35.990-04:00Field Roast Came To Me<span style="font-family: Arial, Helvetica, sans-serif;">For years now, I've been reading about <a href="http://www.fieldroast.com/" target="_blank"><b><span style="color: #38761d;">Field Roast</span></b></a> products. My American veg*n friends and fellow bloggers have been raving about this company, extolling the virtues of it's tastiness and even though I scoured what stores are available to me when I cross-border shop, I never found Field Roast products. Not to worry, they came to me! While browsing in Goodness Me one day, I spotted them - dogs, sausages, roasts - I think I actually squealed out loud a little bit. A little orange sign said "New" and a little yellow sign said "Special" - meaning 'on sale'. Yes! I decided on the sausages and chose "Smoked Apple Sage"</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOYx2JiuI3_azU0rEt40YUNNzVAWpPkell9wBO8tYXqwIzX4hhvWDOmibATuk6UJLCedo3BCvV9lnIwqMoRBN23jGcLRa7amWge6Xp0vw9-NGbxQd34C8IfKC13I7JlHr21LJZRTuUyXS/s1600/P1180852_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOYx2JiuI3_azU0rEt40YUNNzVAWpPkell9wBO8tYXqwIzX4hhvWDOmibATuk6UJLCedo3BCvV9lnIwqMoRBN23jGcLRa7amWge6Xp0vw9-NGbxQd34C8IfKC13I7JlHr21LJZRTuUyXS/s400/P1180852_edited.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Even on sale, these were a little pricey. I got a package for 4 for $5.99 and I couldn't wait to try them. On that same shopping trip, I also scored on another sale - </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOVePGWFGKtWmPVoqT4qsDofCB2BZRcHkQC-0ZdMX5WYl3TXt88gTDxzqYTIUf5fkY8W7hg6_78LmEuXcgPwVpH3JwBVNn9aNZCz1kbBaNA1Px5Mz0tjNT8DLb9_hyFxvFKS1rckEW9nfH/s1600/P1180870_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOVePGWFGKtWmPVoqT4qsDofCB2BZRcHkQC-0ZdMX5WYl3TXt88gTDxzqYTIUf5fkY8W7hg6_78LmEuXcgPwVpH3JwBVNn9aNZCz1kbBaNA1Px5Mz0tjNT8DLb9_hyFxvFKS1rckEW9nfH/s400/P1180870_edited.JPG" width="355" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.silverhillsbakery.ca/" target="_blank"><b><span style="color: #38761d;">Silver Hills</span></b></a> hot dog and hamburger buns 2 for $6, so of course, I got one of each. Jim is a white bread lover. As much as I try, I can't get him to embrace the lusciousness of whole grain bread. I've brought home different brands, different seed and grain types but he still goes for white. The best I could hope for was the unbleached kind - until now. He will eat these! I think it's because they have a familiar texture and he can't see the "stuff". </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Last year, <a href="http://www.presidentschoice.ca/" target="_blank"><b><span style="color: #38761d;">President's Choice</span></b></a> introduced a line of condiments, some of which we tried and thought were very good. The <b><span style="color: #38761d;"><a href="http://www.presidentschoice.ca/en_CA/products/productlisting/pc_zucchini_relishprod1660009.html" target="_blank">zucchini relish</a> </span></b>is outstanding. I was super excited to see this </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlaubIGm0jvzCamUMicx8XhUXPMzqtxgewdrGNUiZH3pU3cdvcJ4uxk0l5GUdQpxE8daATH-rYkUvTgOJlqFYbM1R8jf9lG8d7W_FgjhLWGy6WUxRPhD-SmfY4w53TLT7mEMcc7anFeBOY/s1600/P1180859_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlaubIGm0jvzCamUMicx8XhUXPMzqtxgewdrGNUiZH3pU3cdvcJ4uxk0l5GUdQpxE8daATH-rYkUvTgOJlqFYbM1R8jf9lG8d7W_FgjhLWGy6WUxRPhD-SmfY4w53TLT7mEMcc7anFeBOY/s400/P1180859_edited.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And look - no weird, funky ingredients. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01IFrd5k8e04F-DPMw9raMmwNSddYawwqhIhdhLYt8l4Mw3VMgZwnlIuGcwLOlqTcsXEp8YP0nUdq9Gtg-fgBydOX7OAniZWD1msPv2arcetre8ZQtw71lJsPDQiPyA84J6Nyq533Rrvp/s1600/P1190641_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01IFrd5k8e04F-DPMw9raMmwNSddYawwqhIhdhLYt8l4Mw3VMgZwnlIuGcwLOlqTcsXEp8YP0nUdq9Gtg-fgBydOX7OAniZWD1msPv2arcetre8ZQtw71lJsPDQiPyA84J6Nyq533Rrvp/s400/P1190641_edited.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here's my sausage hot off the barbeque with some fried onions and smothered in maple mustard. Yummy! Although these were tasty - the price is a little steep.<b><span style="color: #38761d;"> <a href="http://www.tofurky.com/tofurkyproducts/sausages.html#gourmet" target="_blank"><span style="color: #38761d;">Tofurky sausages</span></a></span></b> are about $2 less a package, and I really like Tofurky's Kielbasa and Italian ones. Granted, Field Roast has some different flavours.....what a conundrum! I'll be watching for the sales and checking out<b><span style="color: #38761d;"> </span></b><a href="http://www.wegmans.com/webapp/wcs/stores/servlet/HomepageView?storeId=10052&catalogId=10002&langId=-1" target="_blank"><b><span style="color: #38761d;">Wegman's</span></b> </a> (again!) when I do some cross-border shopping. </span></div>
Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com3tag:blogger.com,1999:blog-826916189159205133.post-63877323497063007822013-08-26T14:23:00.001-04:002013-08-26T14:23:54.309-04:00Recipe Testing<span style="font-family: Arial, Helvetica, sans-serif;">I'm recipe testing again! WOOT! WOOT! I've done this numerous times and I really enjoy it. Not only does it help me decide "what's for dinner" some nights, it gives me a chance to help out the author with a crucial part of the cookbook writing process. That being - can the masses make this successfully? We can all follow a recipe, but not everyone cooks exactly the same. Hell, my own cooking sometimes varies from one time to the next. During the testing process, I find it fun to compare notes with the other testers. Sometimes, a recipe will get tested that I don't have the slightest interest in, but another tester will give it such rave reviews that makes me wonder what I'm missing. So, I'll give it a try and discover a new favourite.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">These recipes are for <a href="http://plantpoweredkitchen.com/about-dreena-burton/" target="_blank"><b><span style="color: #38761d;">Dreena Burton's</span></b></a> new cookbook that is due to be released in late 2014 or early 2015. It sounds like quite a long time away, but I know there is so much work that goes into writing, organizing, editing, and all of the other tasks involved in getting a book published that the time is certainly needed. I can't share any of the recipes with you, obviously, but I will occasionally post some photos of what I've tested just to get you geared up and excited for this new book! This is what I've made so far:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHdEERpnwr8uQtbxl0G1VOa2xFZeFQTarC-fIG_jtQMvvBU3APdvGAWQYD3eBr-4NwimH8Gp6manb2PyVsskBq6OQURYR2RBsyxKCsMiLatPAFfzc2lwHInBkjybdaJ7T6G5gEXhAXxnKG/s1600/Carrie+-+Blueberry+Lassy+Muffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHdEERpnwr8uQtbxl0G1VOa2xFZeFQTarC-fIG_jtQMvvBU3APdvGAWQYD3eBr-4NwimH8Gp6manb2PyVsskBq6OQURYR2RBsyxKCsMiLatPAFfzc2lwHInBkjybdaJ7T6G5gEXhAXxnKG/s400/Carrie+-+Blueberry+Lassy+Muffins.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Blueberry Lassy Muffins</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjY92kAnRL845LEvTZvqiO0En1u61L67sSZh4dp2DVUj2uAyweJ2X199aK40x2PlyHK0BROTiw99gO6U2Db7chGzwEx1RkBUNcw49IIkIaolXZrQl_9eQPJx_TWzGEFWHv6-RiEpWHbjDV/s1600/Carrie+-+Apple+Lentil+Dahl.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjY92kAnRL845LEvTZvqiO0En1u61L67sSZh4dp2DVUj2uAyweJ2X199aK40x2PlyHK0BROTiw99gO6U2Db7chGzwEx1RkBUNcw49IIkIaolXZrQl_9eQPJx_TWzGEFWHv6-RiEpWHbjDV/s400/Carrie+-+Apple+Lentil+Dahl.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Apple Lentil Dahl</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuwX_EIfwySUvLrl7l8xbDh764uSXOgAyOt7olRxnNsZ3eBbyoJvuRWVGrXOfetmOGOMHopoo8qMqFygDEl_aQQzaWN3JKvZimeidhIXkDl88tmXKzWwaStyEMb2-y_uagzQcAqJvXvdr/s1600/Carrie+-+Gingerbread+Granola.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuwX_EIfwySUvLrl7l8xbDh764uSXOgAyOt7olRxnNsZ3eBbyoJvuRWVGrXOfetmOGOMHopoo8qMqFygDEl_aQQzaWN3JKvZimeidhIXkDl88tmXKzWwaStyEMb2-y_uagzQcAqJvXvdr/s400/Carrie+-+Gingerbread+Granola.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Gingerbread Granola</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8Vis6eQTY8LgnAmKwKJseR8FdtMUXoxS8p9-gSa3L-NIWzGtlw0wdOuvK9Q_SP94cd9q6X8XYrdBLBz63WQRXMddFAOlyclemZeFcH4pnWN6hpbwM7iHCmkEjwAK9Ic46_2be5H_UxxJ/s1600/Carrie+-+Oven-Baked+Chickpea+Ratatouille.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8Vis6eQTY8LgnAmKwKJseR8FdtMUXoxS8p9-gSa3L-NIWzGtlw0wdOuvK9Q_SP94cd9q6X8XYrdBLBz63WQRXMddFAOlyclemZeFcH4pnWN6hpbwM7iHCmkEjwAK9Ic46_2be5H_UxxJ/s400/Carrie+-+Oven-Baked+Chickpea+Ratatouille.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Oven-Baked Chickpea Ratatouille</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Looks awesome, eh? And this is just the start. Check back for more. </span></div>
Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com0tag:blogger.com,1999:blog-826916189159205133.post-10050251086261136562013-08-22T13:30:00.000-04:002013-08-22T13:30:21.252-04:00Mama Mia! <span style="font-family: Arial, Helvetica, sans-serif;">Once we were off the cleanse and had slowly re-introduced "forbidden foods" it was time to indulge a bit. We hadn't had any pasta for quite some time and we hadn't had spaghetti and "meatballs" for ages and ages so I got myself to work.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I've tried many different recipes for home made "meatballs" over the years with varying success. Some had great flavour, but the texture was too mushy. Some were firm, but didn't taste that great. Then one day, I made a terrific batch and they've been my "go to" ever since. They're from<span style="color: #38761d;"> </span><b><span style="color: #38761d;"><a href="http://veganfeastkitchen.blogspot.ca/" target="_blank"><span style="color: #38761d;">Bryanna Clark Grogan</span></a>'s</span></b> book, <a href="http://www.amazon.ca/Nonnas-Italian-Kitchen-Delicious-Home-Style/dp/1570670552/ref=sr_1_2?ie=UTF8&qid=1376930411&sr=8-2&keywords=bryanna+clark+grogan" target="_blank"><b><span style="color: #38761d;">"Nonna's Italian Kitchen."</span></b></a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMXz_vfZ_ZAu3_jDLYkFXIedNYcUSRu7DQdOj8ANVn1gTq1to_SdO0DcCcxLSnhNVoamLzqLIBeHqFyAGn5ILBuyndbMKYHSywfiah5I-h96NCxlUbXPF3gZ32MbDk680LVBD8B59cwXb/s1600/P1180252_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMXz_vfZ_ZAu3_jDLYkFXIedNYcUSRu7DQdOj8ANVn1gTq1to_SdO0DcCcxLSnhNVoamLzqLIBeHqFyAGn5ILBuyndbMKYHSywfiah5I-h96NCxlUbXPF3gZ32MbDk680LVBD8B59cwXb/s400/P1180252_edited.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">At first I thought it would be a lot of work because these meatballs are a combination of Byanna's burger-mix recipe and her Italian sausage recipe. But everything basically got measured and dumped together. The balls are shaped and steamed first. I did up to this point earlier in the day and refrigerated the balls for frying later.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHtHkPeWX0oRNePgSoycbFx33D_bXM6KaCwgoV_BrjgE9UV7Gg6HLVJ5fB4f-gZ3EaDjt41IL92Eb9uofdtYhQqbPi0NiK1cTfCH99rEzmg1215LDihbyhIx785TGkaVRGwXteFeDsm2d/s1600/P1180274_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHtHkPeWX0oRNePgSoycbFx33D_bXM6KaCwgoV_BrjgE9UV7Gg6HLVJ5fB4f-gZ3EaDjt41IL92Eb9uofdtYhQqbPi0NiK1cTfCH99rEzmg1215LDihbyhIx785TGkaVRGwXteFeDsm2d/s400/P1180274_edited.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After a few rolls around in the frying pan to get some colour on them, these puppies were ready. These are so flavourful and have a nice firm, "meaty" texture. They'd be good for making a "meat"ball sub and of course, they're great with pasta which I served with my standard marinara-type sauce that I zinged up a little. Delizioso!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Try as I might, I couldn't find the meatball recipe on-line and don't want to post without the author's permission. I can share my recipe for the sauce though!</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Carrie's Pasta Sauce</b></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>1 tbsp. olive oil</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 medium onion, chopped</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>2 cloves garlic, minced</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>½ cup dry red wine</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 28-ounce can crushed tomatoes</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 bay leaf</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 tsp. dried oregano</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>½ tsp. salt</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 tsp. brown rice syrup (optional)</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Pepper</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>½ cup fresh basil or to taste</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Heat olive oil in a medium-sized saucepan. Add onion and
sauté until translucent. Add garlic and sauté for another minute or two until
garlic is really fragrant. Pour in red wine and let the alcohol boil off as you
stir up all browned bits from the bottom (called deglazing). When the wine had
reduced, add tomatoes, bay leaf, oregano, salt and pepper, and optional brown rice syrup. (This little
bit of sweet helps to cut the acid of the tomatoes and really brings out the
flavour. It’s not necessary by any means, but if you find your sauce tastes a
bit acidy then try it! I’ll sometimes add it, sometimes not). Simmer for 30-45
minutes until sauce has thickened. Turn off heat, stir in fresh basil. Let sit
for 5 minutes, taste and adjust seasonings. </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>For a bit more kick to your sauce, making it more or an
arribiata type – add ¼ - ½ tsp. red
pepper flakes to the onions just after they start to turn translucent.</b></span></div>
Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com1tag:blogger.com,1999:blog-826916189159205133.post-31117979452160831252013-08-17T10:20:00.000-04:002013-08-17T10:20:49.832-04:00Coming Off The Cleanse<span style="font-family: Arial, Helvetica, sans-serif;">We survived the cleanse and after 12 days, we both felt a lot better. I had more energy and was sleeping better. Jim also had increased energy and noticed an easing of his arthritis pain. Now it's time to slowly re-introduce the things that were stricken from out diet during the cleanse. At first we gleefully thought sugar! It just makes things taste a bit better. OK, it makes things taste alot better. But when actually thinking about it, sugar doesn't really add any nutritional value so we decided to hold off on that for now. After careful consideration the thing we decided that would make the biggest impact on us right now was yeast. Surprised? Let me explain.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If we introduce yeast first, we are now able to eat oranges, grapefruits, peanuts, grapes, those wonderful things that have naturally occurring yeast on their skins. Plus we can have all of those things in the 'feremented' category that we weren't allowed. Yeast must be present for fermentation to take place which is why we weren't eating anything fermented. Now we can have vinegars, soy sauce, pickles, olives, black tea, DIJON MUSTARD. Can you hear the angels singing?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While I was looking through cookbooks to decide what to make for dinner, the page that fell open when I opened <span style="color: #38761d; font-weight: bold;"><a href="http://www.amazon.ca/Let-Them-Eat-Vegan-Plant-Powered/dp/0738215619" target="_blank">Let Them Eat Vegan!</a> </span>was "Chickpea and Artichoke Bliss in a Dish". When I was doing recipe testing for <span style="color: #38761d; font-weight: bold;"><a href="http://plantpoweredkitchen.com/" target="_blank">Dreena</a> </span>this was one of my favourites. It's consistently good. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">There's balsamic vinegar in there and olives....the full recipe contains raisins, but I had to leave those out this time around. Dreena was kind enough to post the recipe on her website. You can find it <span style="color: #38761d; font-weight: bold;"><a href="http://plantpoweredkitchen.com/chickpea-artichoke-bliss-dish-vegan/" target="_blank">here.</a> </span>If you make it, I highly recommend adding the raisins. Those angels are really singing now. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While we were "cleansing" I tried making a couple of different salad dressings, and they were just OK. Something seemed to be missing. Oh yes - that vinegar "punch". Now I could make a proper dressing. One that I really enjoy is from <span style="color: #38761d; font-weight: bold;"><a href="http://urbanvegan.net/" target="_blank">Dynise Balcavage</a>,</span> that I also did testing for. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here is 'Dijon Vinaigrette' from <span style="color: #38761d; font-weight: bold;"><a href="http://www.amazon.ca/Urban-Vegan-Sumptuous-Recipes-Favorites/dp/0762752815/ref=sr_1_6?ie=UTF8&qid=1374892567&sr=8-6&keywords=dynise+balcavage" target="_blank">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine.</a> </span>It's got dijon mustard in there and vinegar. Simple, classic, a winner! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It really livened up our salad. A plate of greens never tasted so good. Now the entire choir has joined in. </span></div>
Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com2tag:blogger.com,1999:blog-826916189159205133.post-82915384755713427962013-08-09T19:04:00.000-04:002013-08-09T19:04:28.402-04:00Lemony Herb Tofu<span style="font-family: Arial, Helvetica, sans-serif;">To accompany the rice in the previous post, I made up some tofu to get cooked on the barbecue. We barbecue year round - yes, even in the snow - but outdoor cooking and summer are made for each other. Not only does it keep the heat of cooking out of the house, it's just another reason to spend more time out in the sunshine. Outdoor cooking is much more enjoyable in the summer than in the winter. Just ask Jim - HA!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Since vinegars or sweeteners are not allowed while on the cleanse, I improvised with what I could use. The results were better than expected. </span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Lemony Herb Tofu</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Times, Times New Roman, serif;"><b>1 (14-16 oz) block extra firm tofu</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b><span style="font-size: 11pt;">½</span> cup lemon juice</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1-1<span style="font-size: 11pt;">½ tbsp. olive oil</span></b></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>3 tbsp. Italian seasoning</b></span></span><br />
<span style="font-size: 15px;"><span style="font-family: Times, Times New Roman, serif;"><b>5 cloves garlic, pressed</b></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b><span style="font-size: 11pt;">¼</span><span style="font-size: 15px;"> tsp. salt</span></b></span><br />
<span style="font-size: 15px;"><span style="font-family: Times, Times New Roman, serif;"><b>freshly ground pepper</b></span></span><br />
<span style="font-size: 15px;"><span style="font-family: Times, Times New Roman, serif;"><b><br /></b></span></span>
<span style="font-size: 15px;"><span style="font-family: Times, Times New Roman, serif;"><b>Press the tofu to squeeze out any extra water. Cut into 6-8 slices, depending on how thick you like them. Place tofu slices in a single layer in a small shallow non-metallic dish. </b></span></span><br />
<span style="font-size: 15px;"><span style="font-family: Times, Times New Roman, serif;"><b><br /></b></span></span>
<span style="font-size: 15px;"><span style="font-family: Times, Times New Roman, serif;"><b>In a small bowl, wisk together all of the remaining ingredients. Take out a couple of tablespoons to reserve for brushing while cooking. Pour the rest over tofu slices, turning to coat all sides with marinade. Wrap dish with plastic wrap and place in refrigerator for 30-60 minutes. </b></span></span><br />
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<span style="font-size: 15px;"><span style="font-family: Times, Times New Roman, serif;"><b>Lightly oil grill and preheat to medium. Cook tofu slices, brushing lightly with reserved marinade, about 4-5 minutes per side or until nice grill marks appear on surface. </b></span></span><br />
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<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px;"><br /></span></span>Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com0tag:blogger.com,1999:blog-826916189159205133.post-91115003678719314422013-08-04T11:37:00.000-04:002013-08-06T11:38:04.102-04:00Brown Rice Pilaf<span style="font-family: Arial, Helvetica, sans-serif;">Brown rice is one of the food items listed as "most recommended" during this cleanse. Plain ol' rice on it's own isn't very exciting, but when you do this to it, it turns into amazing.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I've been making versions of this pilaf for years. It's really quite versatile and you can use whatever you have hanging around in your fridge or whatever you're in the mood for. This is the basic recipe, which is very tasty in it's own right. </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Brown Rice Pilaf</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>2<span style="font-size: 11pt;">¾ cups water</span></b></span><br />
<span style="font-size: 15px;"><span style="font-family: Times, Times New Roman, serif;"><b>2 tbsp. <a href="http://www.earthbalancenatural.com/product/original-buttery-spread/" target="_blank"><span style="color: #38761d;">Earth Balance</span></a></b></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b><span style="font-size: 15px;">1 yeast-free vegetable boullion cube* (Alternately, you can use 2</span><span style="font-size: 11pt;">¾ cups yeast-free, sugar-free vegetable broth)</span></b></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>freshly ground black pepper</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>1 clove garlic, pressed</b></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b><span style="font-size: 11pt;">1</span><span style="font-size: 11pt;">¼ cups brown rice, rinsed</span></b></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>½ cup finely chopped carrots</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>½ slivered almonds, toasted</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>¼ chopped fresh parsley</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>2-3 green onions, sliced</b></span></span><br />
<b><span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span>
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;">In a large saucepan, bring water, Earth Balance, bouillion cube, salt, pepper and garlic to a full boil. Add rice, return to a boil, then reduce heat to low and simmer for 20-30 minutes. </span></span></b><br />
<b><span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span>
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;">Stir in carrots and let continue to simmer for another 10-15 minutes until rice is tender and broth has been absorbed. Stir in remaining ingredients. Put lid back on the pot, remove from heat and let stand for 5 minutes. </span></span></b><br />
<b><span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span>
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;">Serves 6-8</span></span></b><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span>
<span style="font-size: 11pt;"><span style="font-family: Arial, Helvetica, sans-serif;">*If you use a low sodium vegetable broth, you may need to add a bit of salt. Taste and adjust seasonings to your liking. </span></span>Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com1tag:blogger.com,1999:blog-826916189159205133.post-89869144029003345642013-08-01T00:56:00.000-04:002013-08-01T02:59:04.619-04:00Chickpea & Squash Patties<span style="font-family: Arial, Helvetica, sans-serif;">In trying to keep this cleanse as exciting as possible for myself and especially for Jim, who is doing it for the first time, has proved to be a bit of a challenge. We don't have normal work schedules and trying to get some sort of eating routine in place during this time has been a bit of a challenge as well. But I think we have succeeded on both counts. We may have been eating our breakfast at 11am and our dinner at 9pm, but at least we've been consistent. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When I did this cleanse the first time, I sourced out a few good recipes on-line and had them printed off and ready to go. Lucky for me, I'm a cookbook junkie and have a lot of veg*n cookbooks that I was able to find some more suitable recipes in. Then while shopping at <b><span style="color: #38761d;"><a href="http://www.goodnessme.ca/" target="_blank">Goodness Me!</a> </span></b>I found the cookbook that accompanies the cleanse. So I added that to my collection. One of the things I tried this time around was '<b>Chickpea & Squash Patties</b>'. Now, squash is not something that either Jim or I much care for, but the recipe only called for 1 cup and gave a tip to look for already cut-up squash in small packages. Even the cut squash was more than we would ever eat, then I had a brilliant idea. Use a sweet potato instead! It worked out wonderfully I'm glad to say. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Just like the <b><span style="color: #38761d;"><a href="http://justtheeats.blogspot.ca/2013/07/crock-pot-easy.html" target="_blank">Slow Cooker Mexican Tofu</a>,</span></b> this surprised me at just how delicious it was. And to my delight, Jim REALLY liked these. He even ate more for breakfast and suggested I make them when we're off the cleanse. The cookbook suggested <b>Lemon Tahini Dressing </b></span><span style="font-family: Arial, Helvetica, sans-serif;">be served on the side.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It didn't seem to really compliment the cakes. When I started to whiz the dressing together, I decided not to put in all the milk required to thin it out because it would have become too runny. By doing that, it may have made the tahini flavour overwhelm the sauce which in turn didn't seem like a good fit for the cakes. It wasn't bad by any means, just not a good compliment in our opinion. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The original recipe is available on their<b><span style="color: #38761d;"> <a href="https://www.facebook.com/pages/Wild-Rose-12-Day-Detox/184963654935680?ref=profile" target="_blank">Facebook page</a></span></b> but this is what I did. </span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Chickpea and Sweet Potato Patties</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Times, Times New Roman, serif;"><b>1½ cups cooked chickpeas (or 1 19-oz. can drained & rinsed), mashed</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1 cup grated sweet potato</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1 cup grated potato (squeeze out excess water)</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1 egg, beaten</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>3 green onions, chopped</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>2 tbsp. parsley, chopped</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>1<span style="font-size: 11pt;">¼ tsp. lemon pepper</span></b></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>¾ tsp. cumin</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>½ salt</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>½ cup oatmeal* (see note)</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>2 tbsp. chia seeds* (see note)</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>olive oil for frying </b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b><br /></b></span></span>
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>Mash the chickpeas in a food processor using pulse action. Do not puree. Or use a potato masher and mash in a large bowl. Add sweet potato, potato, egg, onion, parsley, lemon pepper, cumin, salt and mix throughly. </b></span></span><br />
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<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>Heat olive oil in a non-stick skillet over medium heat. Form mixture into patties about 4-5 inches in diameter. Fry in skillet until browned, about 4 minutes on each side. </b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: 11pt;">*Note: I made the mix up the night before and refrigerated it. The next morning more liquid had come out of the potatoes and the mix was kind of sloppy. I added 2 tbsp. of chia seeds and </span><span style="font-size: 11pt;">½ cup of oatmeal and let the mixture sit for about 30 minutes. The chia seeds and the oatmeal soaked up some of the excess liquid and made it easier to handle and to make the patties. They turned out crispy on the outside and nicely soft on the inside. </span></span><br />
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<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>Lemon Tahini Dressing (as it appears in the cookbook) </b></span></span><br />
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<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>2/3 cup plain soy milk</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>5 tbsp. lemon juice</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>1 clove garlic</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>1/2 tsp. salt</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>1/2 cup tahini</b></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>1/8 tsp. sesame oil</b></span></span><br />
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<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>Place all ingredients in blender and puree for 1 minute at high speed. </b></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">That would really make a lot! These are the measurements I used: </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>2 tbsp. soy milk (use more if you like it thinner)</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>2<span style="font-size: 11pt;">½ tbsp. lemon juice</span></b></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>1 small garlic clove</b></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>¼ scant tsp. salt</b></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>4 tbsp. tahini</b></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>dribble of sesame oil</b></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>freshly ground pepper </b></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I have an immersion blender that comes with a very handy cup attachment with a small, but super-sharp blade. It's like a mini blender/chopper and I find it very handy for smaller measurements. It's also great for grinding up seeds and nuts. If you are in the market for an immersion blender, I highly recommend getting one with this attachment. </span></div>
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Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com0tag:blogger.com,1999:blog-826916189159205133.post-77130665722595310962013-07-24T11:32:00.000-04:002013-07-24T11:32:02.885-04:00Snap Peas & Carrots<span style="font-family: Arial, Helvetica, sans-serif;">This is a tasty little side dish that I make quite a lot and it's suitable for the cleanse. I stumbled onto the recipe on the <a href="http://www.canadianliving.com/" target="_blank"><b><span style="color: #38761d;">Canadian Living</span></b></a> site quite by accident. It turned out to be a happy accident.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This takes no time to prepare, has very few ingredients and with carrots and sugar snap peas available pretty much all year round, you can make this anytime the mood strikes.</span><br />
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<b><span style="font-family: Times, Times New Roman, serif;">Sautéed Carrots and Sugar Snap Peas</span></b><br />
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<b><span style="font-family: Times, Times New Roman, serif;">4 cups (1 pound) sugar snap peas</span></b><br />
<b><span style="font-family: Times, Times New Roman, serif;">3 carrots</span></b><br />
<b><span style="font-family: Times, Times New Roman, serif;">1 tbsp. olive oil</span></b><br />
<b><span style="font-family: Times, Times New Roman, serif;">1 clove garlic, minced</span></b><br />
<b><span style="font-family: Times, Times New Roman, serif;">¼ tsp. salt</span></b><br />
<b><span style="font-family: Times, Times New Roman, serif;">freshly ground pepper</span></b><br />
<b><span style="font-family: Times, Times New Roman, serif;">¼ cup vegetable stock*</span></b><br />
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<b><span style="font-family: Times, Times New Roman, serif;">Trim stem ends of peas. Peel carrots and cut into sticks about as long as the peas and ¼-inch thick. Set <span style="background-color: white; color: #333333;">aside separately. In large skillet, heat oil over medium heat; cook carrots, garlic, salt and pepper, stirring, for 3 minutes. Add stock; cover and cook for 2 minutes. Add peas; cook, covered, until vegetables are tender-crisp and glazed, about 4 minutes.</span></span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">* Please see my notes at the bottom of <span style="color: #38761d; font-weight: bold;"><a href="http://justtheeats.blogspot.ca/2013/07/herbal-cleanse.html" target="_blank">this post</a> </span>regarding vegetable stock if you are doing the cleanse. </span><span style="color: #38761d; font-weight: bold;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span> </span>Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com1tag:blogger.com,1999:blog-826916189159205133.post-44707406211084044712013-07-21T11:47:00.002-04:002013-07-21T13:42:22.375-04:00Spuds on the Grill<span style="font-family: Arial, Helvetica, sans-serif;">Oh spuds, how I love thee. Baked, mashed, fried....you are my comforting friend. Potatoes are allowed on the cleanse and one way I like to do them is on the BBQ. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Take about a pound of potatoes, wash them and cut into chunks. Put them in a bowl and add:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 1-1½ tbsp. olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- <span style="font-size: 11pt;">¾</span> tsp. onion powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- ½ tsp. granulated garlic or garlic powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- <span style="font-size: 11pt;">½ tsp. salt</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 15px;">- </span><span style="font-size: 11pt;">¼ tsp. zesty pepper medley* or freshly ground black pepper</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 11pt;">- </span><span style="font-size: 11pt;">¼ tsp. paprika</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 11pt;">- </span><span style="font-size: 11pt;">¾ tsp. dried parsley (or alternately you can use a couple of tbsp. of fresh parsley)</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Toss it all to evenly distribute the spices and oil. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Divide between 2 pieces of aluminum foil, each large enough to wrap the potatoes into a neat packet. I spray the foil with non-stick spray just to be safe. I've had potatoes stick before and then that browned loveliness that is so delicious gets stuck on the foil. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sometimes I'll omit the paprika, use just half of the amount of onion and garlic powder and throw a sprig of fresh rosemary into the packet with the potatoes. As they cook, the rosemary releases it's essence and gives the potatoes a nice subtle hint flavour. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I double wrap and for the second layer I use heavy duty aluminum foil. I don't want the spuds to burn. Now these babies are ready to go onto a preheated BBQ. Jim is our resident barbecuer and he'll put these on the lower rack at medium temperature, close the lid and leave for about 10-15 minutes, then he'll flip them, close the lid and leave for another 10-15 minutes. If you're cooking other things on the barbecue, then these can get moved to the top rack to keep them hot. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">All done! They come out a nice golden brown and are super delicious. See....this cleansing business isn't so bad, is it? </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">* I get zesty pepper medley at the <b><span style="color: #38761d;"><a href="http://www.bulkbarn.ca/en-ca/index.html" target="_blank">Bulk Barn</a>. </span></b>It's a nice mix of different peppers. If you don't have it, regular freshly ground black pepper will work just fine. </span></div>
Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com2tag:blogger.com,1999:blog-826916189159205133.post-89662523183758587102013-07-17T16:34:00.000-04:002013-07-17T16:34:55.212-04:00Crock Pot Easy<span style="font-family: Arial, Helvetica, sans-serif;">I've had a crock pot for many years and I'm sad to say that it doesn't get used as often as it could. I don't know if it's just me, but I find it hard to really regulate how much it's cooking the food. I know that the longer cooking things go in first and all that, but in the past, I've made things and some of the ingredients are mushy while others are under-cooked. I've found if I'm home and am able to keep an eye on it or to add some ingredients later on in the cooking time I have more success, but the "dump and leave all day" method never really worked for me. Until now. I made this because it fit in with my cleanse but I can see myself making it again at any time. It did take some advanced preparation, but it was easy and delicious! The night before, I made a batch of salsa. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Excuse the not-so-good photo. I took it with my phone. Anyway, I adapted the salsa recipe I've used in the past to be suitable for my cleanse. </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Tomato Salsa</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>3 cups fresh tomatoes, chopped</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1/2 cup red or green pepper, chopped</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 cup onion, diced</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1/4 cup fresh cilantro, chopped</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>3 tbsp. lime juice </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>2 jalapeno peppers, chopped small (I added a few of the seeds for some kick)</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 tsp. ground cumin</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1/2 tsp. salt</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1/2 tsp. pepper</b></span></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Mix it all up in a big bowl, cover and refrigerate overnight.</span> </b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The next day, you'll see that the tomatoes have released a lot of their juice and it will seem kind of sloppy. That's OK. You want all that flavourful juice. Normally, this would get a dash of hot sauce to amp it up, but alas, hot sauce is made with vinegar. That's OK. This is going to get spiced up anyway. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The dish that uses the crock pot I found while looking around on the<b><span style="color: #38761d;"> <a href="http://www.eatcleandiet.com/" target="_blank"><span style="color: #38761d;">Eat Clean</span></a></span></b> site. The original called for jarred salsa, but I could not find one that didn't have vinegar and/or sugar it. I think using home made is better anyway. I increased the amounts and used tofu instead of chicken. When I buy tofu, I usually get extra firm and a lot of the time it goes straight into the freezer. When you freeze tofu, it changes the texture. It gets chewier and more porous. Once it's thawed, it will require some gentle squeezing to get all of the water out. It really holds a lot! </span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Slow Cooker Mexican Tofu</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 (14-16 oz) block extra firm tofu, frozen, then thawed </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 (19 oz) can black beans, drained and rinsed</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>2 cups corn kernels (fresh or frozen)</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 batch salsa (above)</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>2 tbsp. cumin</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1<span style="font-size: 11pt;">½-2 tbsp. chili powder </span></b></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>1 tsp. salt</b></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>few grinds of black pepper</b></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>Drain liquid from tofu and squeeze with the palms of your hands. Alternately, you can put the block of tofu on a plate, top with another plate and weight it down with some heavy books or cans and leave for 20-30 minutes. I'm never usually that patient, so I just squeeze it with my hands, but don't twist or squeeze too hard or you'll end up with crumbled tofu. </b></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Times, Times New Roman, serif;"><b>Slice into 6-8 even slices and then squeeze the slices to get out the remaining water. You don't need it dry, but this extra step will ensure that you've gotten the majority out. Placing the slices between paper towels and squeezing with your palms is a quick method. </b></span></span></div>
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<span style="font-size: 15px;"><span style="font-family: Times, Times New Roman, serif;"><b>Cube the tofu and place into crock pot. Add all of the other ingredients and mix to evenly distribute the spices. The tofu will soak up the liquid from the salsa and it may seem dry, but do not fret. Once it's finished doing it's thing there should be some liquid on the bottom of the pot. </b></span></span></div>
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<span style="font-size: 15px;"><span style="font-family: Times, Times New Roman, serif;"><b>Cover and cook on low for 6-8 hours. </b></span></span></div>
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<span style="font-size: 15px;"><span style="font-family: Times, Times New Roman, serif;"><b>Serve over brown rice</b></span></span></div>
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<span style="font-size: 15px;"><span style="font-family: Times, Times New Roman, serif;"><b>Makes 4-6 servings. </b></span></span><br />
<span style="font-size: 15px;"><span style="font-family: Times, Times New Roman, serif;"><b><br /></b></span></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 15px;">If you want the original recipe, it's </span><a href="http://www.eatcleandiet.com/food_and_recipes/clean_recipe/slow-cooker_mexican_chicken.aspx#.UeNGSdKR_bM" style="font-family: Arial, Helvetica, sans-serif; font-size: 15px;" target="_blank"><b><span style="color: #38761d;">here.</span></b></a></div>
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Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com5tag:blogger.com,1999:blog-826916189159205133.post-29358663313902137432013-07-14T15:28:00.000-04:002013-07-14T15:41:56.409-04:00Herbal Cleanse<span style="font-family: Arial, Helvetica, sans-serif;">Have you ever done a cleanse? It's not just for spiritual gurus. It's a way to give your body a bit of a break and rid itself of toxins that store up over time, making you feel tired, cranky and generally lethargic. When I first starting looking into doing a cleanse, I found lots of info on the internet - and some of it was downright kooky. There was the ever popular juice cleanse or one where you drank water, lemon juice & cayenne pepper. Give me a break. I wouldn't last a day on that. I need to eat! If I don't get nourishment, I get extremely fatigued, and get terrible headaches. My search continued throughout stores in my city. There were some crazy Jillian Michaels chemical concoctions I saw, but that wasn't what I was looking for either. Then, in the health food section of my local<b><span style="color: #38761d;"> <a href="http://www.fortinos.ca/LCLOnline/store_details_landing_page.jsp?storeId=453" target="_blank">Fortino's</a>,</span></b> I happened to see an herbal detoxification kit that included a diet plan with lists of foods to eat and ones to stay away from. Upon further investigation, this sounded like what I'd been looking for. And, to make it even better, it's a Canadian product!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So this is what you get in the box - drops to put in your water that are to help with cleansing of the urinary tract, and three bottles of herbal supplements that you take twice a day with meals. One is a natural laxative and since ridding the body of toxins is the focus of a detox, where do you think they're going to go? Not that I want to talk poop, but it is part of the cleanse. I found these very mild, but they did help to keep things easy and regular. Another one of the supplements is to help cleanse the bloodstream and the third helps the liver and gallbladder. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The list of "can't haves" was a bit daunting at first. I was thinking "What have I gotten myself into?" My no-no foods - dairy of course, flour products - that means bread of any kind, pasta, processed cereal, all fermented foods because yeast is a major ingredient in these foods and we're trying rid the body of excess yeast. No fermented foods means more than just sauerkraut my friend. Try vinegars, soy sauce, black tea, miso and certainly no alcohol. In avoiding yeast that also means not eating foods that have naturally-occurring yeasts or molds that appear on their skins. Things like peanuts (and peanut butter), mushrooms (no loss there - blech), grapes, oranges or grapefruits. Also, no sugar or sweetener of any kind or dried fruit because that's what yeast thrives on. So then that also leaves out tropical kinds of fruits because they are much sweeter. "Domestic" fruits are acceptable, but not too much. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Still with me. Yea...what the heck am I going to eat? Coffee is allowed, but black, and herbal teas or green teas are allowed. One thing I did learn - black and green tea come from the same plant, but black tea goes through a fermentation process and green tea does not. Because of the fermentation, black tea is off the list. Bye-bye Chai! Even though oranges and grapefruits are out, lemons and limes are in. Thank you! The booklet gives a list of protein foods, starch foods and neutral foods and recommendations of what to eat lots of and what to eat in moderation. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So....I did this cleanse back in the fall and after the first few days, I started to feel great. I had more energy, I was sleeping better and as an added bonus, I even lost a few pounds. I tried to keep eating well, but then I had some tragedy in my life and eating properly wasn't really on the top of my list of priorities. I indulged in "comfort eating", then sort of went right off the rails and after a while I started feeling all crappy again. So I decided it was time for another cleanse. Jim's doing it with me this time to see if it helps to ease the pain of his arthritis and increase his energy level. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When I started this I didn't bother taking pictures of what I was making and eating. I didn't figure anyone would be interested, but it turns out some of my friends are interested. Some of what I'm eating is bland and kind of boring and nothing that's really picture worthy. For breakfast I'll have eggs and rice cakes with nut butter or <span style="font-weight: bold;"><a href="http://www.bobsredmill.com/5-grain-rolled-cereal.html?&cat=9" target="_blank"><span style="color: #38761d;">Bob's Red Mill 5-Grain Cereal</span></a><span style="color: #6aa84f;"> </span></span>that I add cinnamon to and grate in some apple before cooking. Sometimes I'll throw in a handful of blueberries. Add an apple, a peach or some berries and my day begins. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I did make a stew that we had for a couple of meals. It was adapted from<span style="color: #38761d;"> <span style="font-weight: bold;"><a href="http://www.theveganchickpea.com/2013/03/chickpea-quinoa-and-tomato-soup.html" target="_blank">this recipe</a>,</span></span><span style="color: #6aa84f; font-weight: bold;"> </span>but I added a bit to make it more filling and satisfying. Sadly, I didn't take a picture but there are pictures of the original dish if you click the link for the recipe. </span></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Chickpea, Quinoa, and Tomato Stew</span></b></div>
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<i><span style="font-family: Times, Times New Roman, serif;">adapted from <a href="http://www.theveganchickpea.com/" target="_blank"><b><span style="color: #38761d;">The Vegan Chickpea</span></b></a></span></i></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 tbsp. olive oil</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 large onion, chopped</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>2 carrots, sliced</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>6 cloves garlic, minced</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 large red or yellow pepper, cut into small chunks</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><span style="background-color: transparent;">½</span> tsp. dried sage</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>2-3 tbsp. chopped fresh rosemary</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><span style="background-color: transparent;">½</span> tsp. salt (see note below)</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>freshly ground pepper to taste</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>4 cups vegetable broth *</b></span></div>
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<span style="background-color: transparent;"><span style="font-family: Times, Times New Roman, serif;"><b>½ cup dry quinoa, well rinsed </b></span></span></div>
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<span style="background-color: transparent;"><span style="font-family: Times, Times New Roman, serif;"><b>1 (28-oz) can diced tomatoes, drained, juice reserved</b></span></span></div>
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<span style="background-color: transparent;"><span style="font-family: Times, Times New Roman, serif;"><b>1 (19-oz) can chickpea, drained and rinsed</b></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><span style="background-color: transparent;">1-1</span><span style="background-color: transparent;">½ cups fresh or frozen green peas</span></b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>salt and pepper to taste</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Heat olive oil in a large sauce pan. Sauté onion and carrots until onion has started to soften. Add garlic and red pepper and sauté until fragrant, about 3 or 4 minutes. Add the herbs, salt & pepper and stir for a few seconds, then add vegetable broth and reserved tomato juice and bring to a boil. Add quinoa, reduce heat to low and simmer, covered for 20 minutes. Add in tomatoes and chickpeas, cover again and simmer for approx. 15 minutes. Add peas and cook for an additional 5 minutes. If necessary, season with more salt and pepper to taste. </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Serves 6 </b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">* Vegetable broth (and bouillon cubes) can contain yeast and/or sweeteners of some kind. On this cleanse neither is allowed. I was able to find a few options though.<span style="color: #38761d;"> </span><span style="font-weight: bold;"><a href="http://hain-celestial.ca/en/OurBrands/Imagine/GardenNaturalBroths/LowSodiumOrganicVegetableBroth" target="_blank"><span style="color: #38761d;">Imagine</span></a><span style="color: #6aa84f;"> </span></span>makes one as does<span style="color: #38761d;"> <a href="http://www.pacificfoods.com/food/broths-stocks/broths/organic-low-sodium-vegetable-broth.aspx" style="font-weight: bold;" target="_blank">Pacific</a>,</span> which it the brand I buy. I also will use bouillion cubes. The only one I could find that was yeast free was made by <span style="color: #38761d;"><span style="font-weight: bold;"><a href="http://www.gobiofood.com/organic-yeastfree-vegetable-bouillon-cubes-cubes-p-2044.html?osCsid=c146af284c0ef077a5f3c90a0e335186" target="_blank">Go Bio</a>.</span><span style="font-weight: bold;"> </span></span>It's got a pretty good flavour and I actually prefer it to regular bouillon cubes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Note: If you do go with the cubes option, you may not need to add the salt. The first ingredient listed on almost all bouillon cubes is salt. I would leave out the salt and adjust, if needed, at the end of the cooking time. Or let you're hungry eaters salt themselves. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">** If you want more information about the detox program, you can find it at <a href="http://wildroseproducts.com/en-CA" target="_blank"><b><span style="color: #38761d;">Wild Rose D-Tox. </span></b></a></span></div>
Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com0tag:blogger.com,1999:blog-826916189159205133.post-25066831548679712332013-07-03T11:17:00.000-04:002013-07-03T11:18:43.951-04:00Coconut Cream Pie<span style="font-family: Arial, Helvetica, sans-serif;">It's hard these days to find a decent coconut cream pie. It used to be, when I was younger, back in the *cough* 60's & 70's *cough* coconut cream was a staple of restaurants and diners everywhere. Those were back in the days when food was made on site, not in some giant factory, flash frozen and sent out, en masse to everywhere and everyone. Don't you find that today everything tastes the same? And the taste is fake and well....tasteless? And we won't even start on the ingredient lists! Maybe because I cook the majority of my own food, I haven't lost the sense of good wholesome food. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">OK, so desserts aren't really wholesome, but when made from scratch, with decent ingredients and things you can pronounce, it's a better choice than eating a bunch of chemicals. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When I asked Jim one time if he had any requests for dessert, this is what he wanted. Don't be intimidated - it's super easy! If you've ever made a lemon meringue pie before, the method is a bit similar. Just get all of your ingredients measured and ready before you start and it will all come together, stress free. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: small;">Coconut Cream Pie</span></h1>
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<span style="background-color: white; font-family: Times, Times New Roman, serif; line-height: 15px;"><b>1 (10-inch) baked pie shell (recipe follows)</b></span><br />
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<span style="background-color: white; font-family: Times, Times New Roman, serif; line-height: 15px;"><b>3-4 tbsp. flaked or shredded coconut</b></span></div>
<span style="background-color: white; font-family: Times, Times New Roman, serif; line-height: 15px;"><b>3/4 cup sugar</b></span><br />
<span style="background-color: white; font-family: Times, Times New Roman, serif; line-height: 15px;"><b>1 1/2 cups unsweetened coconut milk (do not use low-fat)</b></span><br />
<span style="background-color: white; font-family: Times, Times New Roman, serif; line-height: 15px;"><b> (this measure will be almost an entire can)</b></span><br />
<span style="background-color: white; font-family: Times, Times New Roman, serif; line-height: 15px;"><b>1 1/2 cups milk </b></span><br />
<span style="background-color: white; font-family: Times, Times New Roman, serif; line-height: 15px;"><b>4 tbsp. cornstarch</b></span><br />
<span style="background-color: white; font-family: Times, Times New Roman, serif; line-height: 15px;"><b>5 egg yolks (use the whites for an omelette)</b></span><br />
<span style="background-color: white; font-family: Times, Times New Roman, serif; line-height: 15px;"><b>1/4 teaspoon salt</b></span><br />
<span style="background-color: white; font-family: Times, Times New Roman, serif; line-height: 15px;"><b>2 cups flaked, unsweetened coconut</b></span><br />
<b><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">½ - 1 tsp. coconut extract </span> </span></b><br />
<span style="background-color: white; font-family: Times, Times New Roman, serif; line-height: 15px;"><b>2 teaspoons vanilla extract</b></span><br />
<span style="background-color: white; font-family: Times, Times New Roman, serif; line-height: 15px;"><b>1 tablespoon margarine</b></span><br />
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<b>½ pint whipping c<span style="background-color: white; line-height: 15px;">ream</span></b></span><br />
<span style="background-color: white; font-family: Times, Times New Roman, serif; line-height: 15px;"><b>1-2 tbsp. powdered sugar</b></span><br />
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<b>Pie Crust: - 1 1/3 cups unbleached flour</b></span><br />
<b><span style="font-family: Times, Times New Roman, serif;"> ½ tsp. salt </span></b><br />
<b><span style="font-family: Times, Times New Roman, serif;"> ½ cup shortening</span></b><br />
<b><span style="font-family: Times, Times New Roman, serif;"> 4-6 tbsp. cold water</span></b><br />
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<b>(When making your pie crust, make sure that your shortening is cold and that you use very cold water. Before I even start, I put some ice cubes and cold water in a glass, that way, when I need to add it to the flour mixture in the bowl, I know it's super chilly.)</b></span><br />
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<b><span style="background-color: white;">Mix flour and salt in medium bowl. Cut in shortening, using pastry blender until the shortening is the size of small peas. </span><span style="background-color: white;">Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and just holds together. You don't want the mixture to be wet. And do not overwork the pastry or it will become tough. Pastry should be light and flaky. Shape dough into a ball, flatten slightly and wrap in plastic and refrigerate for 30 minutes or so, or if in a rush, you can roll it out right away (so long as your shortening and water were super cold to begin with*). Roll into a circle about 1 or 2 inches larger than your pie plate. To get the pastry safely into the pie plate, fold it in half, then in half again. Place the point of the the folds into the center of the plate and carefully unfold. Trim the edge and if you're inclined, make a fancy fluted edge or use extra dough for cut-outs to place around the rim. Moisten with water so the cut-outs stick and stay in place.</span> </b></span><br />
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<b><span style="font-family: Times, Times New Roman, serif;">* For more tips on making a flaky crust, check out good ol' <a href="http://www.bettycrocker.com/tips/tipslibrary/baking-tips/how-to-make-pie%20crust" target="_blank">Betty Crocker.</a></span></b><br />
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<b>Bake your pastry blind. Not sure what that is? Instructions can be found <a href="http://www.piemaven.com/blind_bake.html" target="_blank">here. </a> I use the method that covers the crust with parchment and add weights to keep the crust from forming air pockets. My weights are some dried chickpeas that I've used over and over again. Just make sure you keep them separate from beans that you may actually want to soak and cook! Keep an eye to your crust and if the edge is starting to brown too much, cover it with foil strips. Allow the crust to cool completely before you add the filling.</b></span><br />
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<b>While your oven is still hot, toss 3-4 tbsp. of coconut into an oven proof pan. A small cake tin is what I usually use. Set this in your oven to toast the coconut. Stir occasionally and watch it carefully! Coconut toasts very quickly and burns very easily. When it looks nicely browned, remove from oven and allow to cool.</b></span><br />
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<b>To make filling:- In a medium-large saucepan, combine sugar, coconut
milk, and 1 cup milk. Place over medium heat and <a href="http://en.wikipedia.org/wiki/Scalded_milk" target="_blank">scald</a> the mixture.</b></span><br />
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<b>In a small bowl, whisk together the remaining 1/2 cup milk and cornstarch and set aside. In a medium-sized bowl, whisk egg
yolks with salt. Temper yolks by adding 1/2 cup scaled milk mixture to yolks, whisking while you do this so the hot mixture doesn't cook the egg yolk.
Whisk well until all incorporated. Add yolk mixture and milk-cornstarch mixture back into the pot and whisk over medium heat until thickened, about 2-3 minutes. Remove from heat and add coconut, coconut extract, vanilla, and margarine. If you're finding this a bit difficult to keep up with the whisk (my
whisk get loaded down with the coconut) then switch to a spoon.</b></span><br />
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<b>Pour the filling into the prepared pie shell. Cover the pie with plastic wrap
and press it down onto the surface of the custard to avoid getting a skin on
the top. Place in the refrigerator and chill pie completely, about 2-3 hours</b></span></div>
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<b><span style="font-family: Times, Times New Roman, serif;">While you're waiting for the pie to cool, put the bowl you intend to use for making the whip cream and the wire whisk or beaters into the fridge. I use my Kitchen Aid stand mixer. The stainless steel bowl gets nice and cold. After the pie has cooled, it's time to make the whipped cream. </span></b></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Pour the entire half pint into the bowl and start whipping! As it's getting thick, sprinkle in the icing sugar. Continue whipping until it's nice and fluffly and holds it shape. Taste for sweetness and add more sugar if necessary. </b><b>Spread the whipped cream over the entire surface of the pie. You can get artistic and make pretty, swirly designs if you like. Sprinkle the toasted coconut on top and pop the whole thing back into the fridge until you're ready to slice and serve. </b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">How flippin' good does that look? </span></div>
Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com3tag:blogger.com,1999:blog-826916189159205133.post-1161340539377308252013-06-20T11:07:00.002-04:002013-06-20T23:30:45.143-04:00Roll It Up<span style="font-family: Arial, Helvetica, sans-serif;">We're not really big sushi eaters, but every once and a while, I get a mad craving for it. Although I don't go for any of the fishy stuff, the vegetarian offerings are so tasty, who needs it? Sushi chefs are artists when it comes to preparing and presenting their "works". The speed and skill they demonstrate is as entertaining as the food is delicious. And it's filling, but not in a sluggish, heavy way.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgks2_jXDOgK8KQ5uEFk_QrJw0UbIUpoztbEV_6CKzcZwA6mJEqP3HpKIWDaxfrOhTTTfxNlZXu5d7MN6vSwsqugrALpJ8DPYSzyuqE8wBnxnTfCXqkTdhp9UAnots006ud2J7KacrncGW8/s1600/SSA57237_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgks2_jXDOgK8KQ5uEFk_QrJw0UbIUpoztbEV_6CKzcZwA6mJEqP3HpKIWDaxfrOhTTTfxNlZXu5d7MN6vSwsqugrALpJ8DPYSzyuqE8wBnxnTfCXqkTdhp9UAnots006ud2J7KacrncGW8/s400/SSA57237_edited.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We got it to go, so I plated it up for an attractive photo op. The small seaweed wrapped rolls have different vegetables in the middle, carrots, cucumbers, avocado... makes for pretty colours. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRlHHkgVf6jeDbaM7as_9IdWjwVXokZLb_AZjCKe09_aO4fSrPKuV-cdJsuMzm_U5MAxfQGqqqCED24rEx7t9_glts6CEisaRcUcddff_oyVc3zLZ-YikCVG49c3F92imQfFi7gDgSqpV/s1600/SSA57235_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRlHHkgVf6jeDbaM7as_9IdWjwVXokZLb_AZjCKe09_aO4fSrPKuV-cdJsuMzm_U5MAxfQGqqqCED24rEx7t9_glts6CEisaRcUcddff_oyVc3zLZ-YikCVG49c3F92imQfFi7gDgSqpV/s400/SSA57235_edited.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Look how fancy these avocado rolls are. The avocado was thinly sliced and wrapped around julienned vegetables. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfnI12t-07ntG3memWgnO5djNDJusQQbhdbZz4_bpDQpuBpfMYJ1BHFnmddxcjBqAbAvI7J9YczA5y-L6hc8WgDXptCaPOxmQcE3W6148sUAfHu0ESN-PVrFP6Tupf0tLq2xBVgEaRA26u/s1600/SSA57229_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfnI12t-07ntG3memWgnO5djNDJusQQbhdbZz4_bpDQpuBpfMYJ1BHFnmddxcjBqAbAvI7J9YczA5y-L6hc8WgDXptCaPOxmQcE3W6148sUAfHu0ESN-PVrFP6Tupf0tLq2xBVgEaRA26u/s320/SSA57229_edited-1.JPG" width="262" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The entire roll is encased in rice paper to hold it all together. These are so freakin' good, you have no idea. I never even use any of the sauce for these rolls. I just eat them au naturel. Yum! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Since I'm on a roll....(groan) </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBeYCY4MuqJEftF3h8yxjdUVIunhnP4j9Sz18YTS-UF3kLHV7E5iTFDscTgYf46wS9-HQP7uF6vmXsT5OzrnYGtP8c39GnpFLWoyNrKaqvg_aKS21ekORlipvATicHYKj1NMTAY9qvKb8/s1600/P1160572_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBeYCY4MuqJEftF3h8yxjdUVIunhnP4j9Sz18YTS-UF3kLHV7E5iTFDscTgYf46wS9-HQP7uF6vmXsT5OzrnYGtP8c39GnpFLWoyNrKaqvg_aKS21ekORlipvATicHYKj1NMTAY9qvKb8/s400/P1160572_edited.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These I made. They're <b>Moroccan-Infused Vegetable Phyllo Rolls</b> from <a href="http://plantpoweredkitchen.com/" target="_blank"><b>Dreena Burton's</b></a> book <b>"Eat, Drink & Be Vegan" </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5alo38eDY8OuxImYwI4c_LBJYmm4eVLvzrzJq_gGFucxNcBDvXFLzxoXqqatrzVWYro611iafXTx_SoDpzaoxG360ypz037nwQP31qwFIOaundXuKUkaVnpfe7fA7NOTt5CmFtJSfdvjO/s1600/P1160580_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5alo38eDY8OuxImYwI4c_LBJYmm4eVLvzrzJq_gGFucxNcBDvXFLzxoXqqatrzVWYro611iafXTx_SoDpzaoxG360ypz037nwQP31qwFIOaundXuKUkaVnpfe7fA7NOTt5CmFtJSfdvjO/s400/P1160580_edited.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These are sooooo good! Don't be intimidated by phyllo dough. It's fairly easy to work with and is very forgiving. Just remember to keep the sheets of dough covered with a damp towel and use a light touch on the pieces you're working on. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I did a search and found the recipe on line at<b> <a href="http://vegan.com/" target="_blank">Vegan.com</a>.</b> Want to make these tasty rolls? Just roll on over<b> <a href="http://vegan.com/recipes/vegancom-top-10-recipes-of-2008/moroccan-chickpea-vegetable-phyllo-rolls-vegancom-top-10-recipe-2008/" target="_blank">here!</a></b></span></div>
Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com0tag:blogger.com,1999:blog-826916189159205133.post-12541678013873689922013-06-10T12:01:00.000-04:002013-06-10T12:02:03.304-04:00Chickpea Salad<span style="font-family: Arial, Helvetica, sans-serif;">I really enjoy a good chickpea salad - firm beans & crunchy vegetables all melding together with a fresh, delightful dressing. I'm sure you've tried them at buffets, parties, salad bars, always hoping that it's a good one. Quite often though, I feel let down because it's too bland, too vinegary, too salty, too oily. I've made salads at home trying many recipes over the years but never really found one that suited my tastes. So, I took the components I liked and came up with my own.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnnvO9jLb9sv_hankpvTQMhICRsTv88JtwI7B2cJHfs1w88xJsowjMB2FdDXbPRfZqe3KO7GswmVw1eSutAKsFIK6zR0yndUbuKB5XVoQxjNlojhSkGtc9D3qZjV-O2x33lflnrxY0KbT/s1600/P1170648_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnnvO9jLb9sv_hankpvTQMhICRsTv88JtwI7B2cJHfs1w88xJsowjMB2FdDXbPRfZqe3KO7GswmVw1eSutAKsFIK6zR0yndUbuKB5XVoQxjNlojhSkGtc9D3qZjV-O2x33lflnrxY0KbT/s400/P1170648_edited.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lemon gives it a nice fresh flavour. The feta cheese melds nicely with vegetables and kicks it up a notch. I like to toss it with some mixed lettuces making it an easy and delicious way to get more greens into your diet. If you try this, I'd love your feedback. </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Carrie's Chickpea Salad</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>½ tsp. lemon zest</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 tbsp. lemon juice</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1½ tbsp. red wine vinegar</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 tbsp. extra virgin olive oil</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 large clove garlic, minced</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>¼ salt</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>freshly ground pepper to taste </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>¼ cup chopped fresh parsley</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 (19 ounce) can chickpeas, rinsed and drained</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>1 tomato, seeded and chopped</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>3 scallions, sliced</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>5 oz. tub mixed baby greens of your choice</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>2-3 oz. crumbled feta cheese</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Whisk together lemon zest, lemon juice, red wine vinegar, olive oil, garlic, salt and pepper in a large bowl. Add parsley, chickpeas, tomato and scallions. Toss to evenly coat with dressing. Cover and refrigerate for at least an hour - but overnight is preferred. </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>To serve, crumble half of the feta into the chickpea mixture and add the greens. Stir gently to distribute the dressing over the greens. Pile onto serving plates and top with remaining feta. </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Serves 4-6 </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>**You can easily make smaller portions of this. Just scoop out enough chickpea mix for a serving, and mix with greens and cheese in a seperate bowl. The rest of the chickpeas will keep in the fridge for 3 or 4 days. </b></span></div>
Carrie™http://www.blogger.com/profile/03326682699231189746noreply@blogger.com0