tag:blogger.com,1999:blog-74167439504054986992024-02-07T15:38:59.270-05:00rustic measuresRustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-7416743950405498699.post-67697561165137729572014-01-08T22:14:00.001-05:002014-01-08T22:14:23.397-05:00Home Made Gravlax<div class="separator" style="clear: both;"> </div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-5XgsGEOvit8/Us4UDb0tTeI/AAAAAAAAbqA/CZIT1PmKIpY/s640/blogger-image--1023845531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-5XgsGEOvit8/Us4UDb0tTeI/AAAAAAAAbqA/CZIT1PmKIpY/s640/blogger-image--1023845531.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I had no idea how easy it was to make fresh homemade gravlax! My friend Jody makes it all the time and I finally got on board to try it myself. Here's what I did:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ingredients:</div><div class="separator" style="clear: both;">2 lbs of salmon - skin off. I hate to say it but farm raised with fat works best. Wild is too lean for this recipe. </div><div class="separator" style="clear: both;">1/2 cup kosher salt</div><div class="separator" style="clear: both;">1/2 cup sugar</div><div class="separator" style="clear: both;">A big bunch of fresh dill </div><div class="separator" style="clear: both;">3 Tablespoons of peppercorns </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Preparation: </div><div class="separator" style="clear: both;">Slice salmon down the center so you have two long even pieces that can lay on top of each other in missionary position. In a bowl, combine sugar, salt, and peppercorns. Put the bottom of the salmon in a Pyrex dish and lay a big bunch of dill down on the salmon. Place the top of the salmon over the dill so you have a dill sandwich basically. Then sprinkle 1/2 of the salt mixture on top, flip the whole operation over, and sprinkle the rest of the salt on the other side. Cover the dish with aluminum foil and weight it down with another smaller dish and a few soup cans on top. You are essentially creating a press for the fish to cure under. Refrigerate for 2-3 days, turning the fish bundle over every 12 hours or so and basting with brining liquid. Honestly I forgot to flip mine a bunch of times because I was very busy watching TV and making mad passionate love. The first part of that was true. Anyway, you can't screw this up. After the curing is done, rinse the fish of all the salt and whatnot and slice it up thinly. Serve on a bagel or toasted challah with cream cheese or whatevz. I made a simple dill sauce cuz I'm fancy like that. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Dill Sauce:</div><div class="separator" style="clear: both;">Dump 4 T of Temptee cream cheese in a bowl with 1 T of mayo, 2 T of chopped dill, 2T of fresh lemon juice, 1 T of shallot or red onion, salt, pepper, and hot sauce to taste. Mix. Schmere. </div>Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com1tag:blogger.com,1999:blog-7416743950405498699.post-33127316223036171562013-12-17T19:11:00.002-05:002013-12-17T19:11:35.083-05:00Home Made Kettle Corn - Easy and Amazing! <br />
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<a href="http://4.bp.blogspot.com/-cadLpPQbe3w/UrDnx4Y4hfI/AAAAAAAAbow/t_cyCaCBJGc/s1600/photo(37).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-cadLpPQbe3w/UrDnx4Y4hfI/AAAAAAAAbow/t_cyCaCBJGc/s320/photo(37).JPG" width="240" /></a></div>
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<span style="font-family: Verdana,sans-serif;">Dudes...I will NEVER EVER buy or eat Kettle Corn from a bag again. Who knew it was so simple to make? The kids are chanting (as we speak) "BEST MOM EVER! BEST MOM EVER!". </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Ingredients: </span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup pop corn</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 cup coconut oil</span><br />
<span style="font-family: Verdana,sans-serif;">1/8 cup sugar</span><br />
<span style="font-family: Verdana,sans-serif;">salt to taste</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Preparation: </span><br />
<span style="font-family: Verdana,sans-serif;">In a big pot with a tight lid, heat coconut oil over med/high heat. When the oil is sizzling a little, add the popcorn. Then sprinkle the sugar over the top of the kernels. Put the lid on, turn the heat up to high, and the popcorn should start popping. Swirl around the pot with the lid on to circulate the air. All of the popcorn should be done in about 2 minutes. Turn heat off and sprinkle liberally with salt. Eat and orgasm. OK, don't orgasm in front of your kids but you get the point. YUM!!</span>Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com0tag:blogger.com,1999:blog-7416743950405498699.post-78413974778982605982013-11-27T18:43:00.002-05:002013-11-27T18:43:35.827-05:00Pumpkin Hazelnut Bread - BAM!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-peO90OucEuc/UpZ9tr2LqAI/AAAAAAAAbnc/7rg_dBYoI3Y/s1600/photo+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-peO90OucEuc/UpZ9tr2LqAI/AAAAAAAAbnc/7rg_dBYoI3Y/s320/photo+(1).JPG" width="320" /></a></div>
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<h4>
<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">Dude. Just made the yummiest Thanksgiving treat ever. Ok maybe not THE yummiest but it's pretty friggin' good. Toasted hazelnuts, fresh pumpkin from a can, lots olive oil and fall spices add up to heaven. #NailedIt #HashtagsAreLame #OkI'mDoneNow</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-weight: normal; line-height: 22.390625px;">1/2 cup + 3 tablespoons toasted hazelnuts, divided</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-weight: normal; line-height: 22.390625px;">1 cup whole wheat flour</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-weight: normal; line-height: 22.390625px;">1/2 teaspoon salt</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-weight: normal; line-height: 22.390625px;">1 teaspoon baking soda</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-weight: normal; line-height: 22.390625px;">1 teaspoon cinnamon</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-weight: normal; line-height: 22.390625px;">1/4 teaspoon nutmeg</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-weight: normal; line-height: 22.390625px;">1 cup pumpkin puree</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-weight: normal; line-height: 22.390625px;">1/2 cup olive oil</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-weight: normal; line-height: 22.390625px;">3/4 cup brown sugar</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-weight: normal; line-height: 22.390625px;">2 eggs</span></span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"><span style="background-color: white; line-height: 22.390625px;"><br /></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"><span style="background-color: white; line-height: 22.390625px;">Preheat oven to 350˚F. Grease 9x5 inch loaf pan. </span></span><span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"><span style="background-color: white; line-height: 22.390625px;">Place 1/2 cup toasted hazelnuts in a food processor and process until ground into a flour. </span></span><span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"><span style="background-color: white; line-height: 22.390625px;">Don't blend too far or you will get hazelnut butter. </span></span><span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"><span style="background-color: white; line-height: 22.390625px;">In a large bowl sift together the hazelnut flour, flour, salt, baking soda, and spices. </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="font-weight: normal; line-height: 22.390625px;">In a large bowl combine the pumpkin puree, oil, and sugar. Beat the eggs in a separate bowl and add in. </span></span></span><span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"><span style="background-color: white; line-height: 22.390625px;">Add the dry mixture to the wet, mixing until everything is just combined. </span></span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-weight: normal; line-height: 22.390625px;">Pour batter into prepared pan. Sprinkle the top with 3 tablespoons of roughly chopped hazelnuts (see how beautiful and perfect mine came out?!) and pop in the oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in pan, then remove and cool on wire rack before cutting. Serve anytime during the holiday meal - makes a great side (it's not too sweet), a dessert, or a next morning breakfast! #F*ckYah</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></h4>
Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com0tag:blogger.com,1999:blog-7416743950405498699.post-79217422836557935172013-11-24T09:41:00.004-05:002013-11-24T09:42:12.302-05:00Quinoa Banana Chocolate Chip Pancakes<br />
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<a href="http://1.bp.blogspot.com/-3QscRE9wtRE/UpIQJls9dvI/AAAAAAAAbnA/lbjVngqIA0U/s1600/photo-15.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-3QscRE9wtRE/UpIQJls9dvI/AAAAAAAAbnA/lbjVngqIA0U/s320/photo-15.JPG" width="240" /></a></div>
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I kicked motherhood's ass this morning! Tired of the boxed pancake mixes, I took to the mean streets of Mom blogville and assembled this very easy recipe for a healthier pancake. This is a very easy, gluten free recipe. I even ate them guilt free. Word to the mutha which I guess means word to me.<br />
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Ingredients:<br />
<br />
2 cups of quinoa flour<br />
1 1/2 cups milk <br />
1 mashed banana + 1 banana thinly sliced<br />
2 eggs beaten<br />
1 tsp of baking powder<br />
1 tsp of baking soda<br />
1/2 cup honey<br />
1 tsp cinamon<br />
1 tsp vanilla<br />
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Preparation:<br />
<br />
In one bowl, mix your dry ingredients: quinoa flour, baking powder, baking soda, cinamon<br />
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In another bowl, beat together your wet ingredients: eggs, mashed banana, milk, honey, vanilla.<br />
<br />
Mix wet & dry ingredients together. If the mixture is too tight, add some milk.<br />
<br />
Heat your griddle with real butter. Cuz life is short and it tastes better and is better for you than nasty Pam spray. Drop pancakes into hot griddle and top with a few banana slices and 4-5 chololate chips. Cook til they are set and brown. Flip. Cook for another minute more. <br />
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Eat hot with syrup! Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com1tag:blogger.com,1999:blog-7416743950405498699.post-56394830707478186642013-05-28T21:31:00.001-04:002013-05-28T21:31:49.985-04:00Crazy Aunt Carol's Gluten Free French Toast<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><i>Holy shit, we've gone gluten free</i>.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">It's the mantra that's rattling around in my head. I wish it would stop quite frankly. But I'm excited. I'm finally taking some positive steps to rid my kids of some potentially damaging foods in their diet. So here goes......</span></span><br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Crazy Aunt Carol's Gluten Free French Toast</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><a href="http://2.bp.blogspot.com/-u7ttYvR-hxU/UaVZ8cnSU3I/AAAAAAAAbgM/GGWgywOXsGw/s1600/photo-11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-u7ttYvR-hxU/UaVZ8cnSU3I/AAAAAAAAbgM/GGWgywOXsGw/s320/photo-11.JPG" width="320" /></a></span></span></div>
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><br /></span></span>
<span style="font-size: small;"><b><span style="font-family: "Courier New",Courier,monospace;">Ingredients: </span></b></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Gluten Free white bread - We used Udi's and it was very yummy</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">2 eggs beaten</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">1/2 cup Almond Milk</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">1 teaspoon vanilla</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">1/2 cup maple syrup</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">1 teaspoon cinnamon</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">butter for the pan</span></span></li>
</ul>
<span style="font-size: small;"><b><span style="font-family: "Courier New",Courier,monospace;">How To: </span></b></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">In a wide shallow bowl, beat the eggs, almond milk, vanilla, maple syrup, cinnamon together. Dip the bread into the egg mixture and let it soak for a while - about 2 mins or until the bread gets nice and soaked through. Meanwhile, heat a griddle or sautee pan over medium heat and melt butter. Fry up the french toast until it's brown and golden on each side. Transfer to a plate and while it's still hot, brush some maple syrup on the top to caramelize it a bit. Eat and enjoy. It's legit yummy. </span></span>Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com0tag:blogger.com,1999:blog-7416743950405498699.post-13534927168155275522012-11-10T11:44:00.000-05:002013-01-04T10:55:22.897-05:00"True Love" Chocolate Chip Cake<a href="http://rusticmeasures.files.wordpress.com/2012/11/img_10351.jpg"><img alt="" class="alignnone size-medium wp-image-462" height="225" src="http://rusticmeasures.files.wordpress.com/2012/11/img_10351.jpg?w=300" title="IMG_1035" width="300" /></a><br />
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I was passed <a href="http://www.kitchendaily.com/recipe/true-love-chocolate-chip-cake">this recipe</a> by my cousin Carrie during my pregnancy with my daughter when all I craved was stuff with chocolate in it. I must warn you, it's highly addictive! One reason is that it's so delicious and gooey but another reason is that it only takes about 3-5 minutes to assemble from start to finish. This is really a "semi-homemade" cake but it tastes like it's made from scratch. The secret ingredient is <a href="http://www.jello.com/recipes">Jello Instant Pudding</a> which gives the cake the moist texture and yummy taste. This cake is the sole reason I gained 60 lbs during my pregnancy so buyer beware!<br />
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Ingredients:<br />
1 package of any store bought BUTTER yellow cake mix<br />
4 eggs<br />
8 oz sour cream<br />
1/4 cup water<br />
1/2 cup Canola Oil<br />
4 oz package of JELLO Instant Vanilla Pudding<br />
1 small package of semi-sweet chocolate chips<br />
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Preparation:<br />
1. Preheat oven to 350 degrees<br />
2. Dump cake mix into a bowl.<br />
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<a href="http://rusticmeasures.files.wordpress.com/2012/11/img_1016.jpg"><img alt="" class="alignnone size-medium wp-image-450" height="225" src="http://rusticmeasures.files.wordpress.com/2012/11/img_1016.jpg?w=300" title="IMG_1016" width="300" /></a><br />
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3. Add 4 eggs, oil, and water into bowl<br />
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<a href="http://rusticmeasures.files.wordpress.com/2012/11/img_1018.jpg"><img alt="" class="alignnone size-medium wp-image-451" height="225" src="http://rusticmeasures.files.wordpress.com/2012/11/img_1018.jpg?w=300" title="IMG_1018" width="300" /></a><br />
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4. Add Jello Instant Pudding into bowl<br />
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<a href="http://rusticmeasures.files.wordpress.com/2012/11/img_1019.jpg"><img alt="" class="alignnone size-medium wp-image-452" height="225" src="http://rusticmeasures.files.wordpress.com/2012/11/img_1019.jpg?w=300" title="IMG_1019" width="300" /></a><br />
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5. Add in Sour Cream and using a hand mixer, blend until smooth<br />
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<a href="http://rusticmeasures.files.wordpress.com/2012/11/img_1024.jpg"><img alt="" class="alignnone size-medium wp-image-453" height="225" src="http://rusticmeasures.files.wordpress.com/2012/11/img_1024.jpg?w=300" title="IMG_1024" width="300" /></a><br />
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6. Put Chocolate chips in a separate bowl and coat with 1 tablespoon of flour. This is a great trick I recently learned that prevents your chocolate chips from sinking to the bottom.<br />
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7. Fold chocolate chips into the cake batter<br />
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<a href="http://rusticmeasures.files.wordpress.com/2012/11/img_1028.jpg"><img alt="" class="alignnone size-medium wp-image-456" height="225" src="http://rusticmeasures.files.wordpress.com/2012/11/img_1028.jpg?w=300" title="IMG_1028" width="300" /></a><br />
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8. Spray or grease 2 loaf pans, 1 big bundt pan, or really any kind of pan you like using. Just watch cooking times based on what you choose.<br />
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9. Fill the pans up 1/2 way because the cake will rise a lot. Pop them in the oven for 50 minutes at 350 degrees<br />
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<a href="http://rusticmeasures.files.wordpress.com/2012/11/img_1030.jpg"><img alt="" class="alignnone size-medium wp-image-454" height="225" src="http://rusticmeasures.files.wordpress.com/2012/11/img_1030.jpg?w=300" title="IMG_1030" width="300" /></a><br />
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10. Take out of oven, let cool, slice and enjoy! The second cake can be frozen and used for a future time.<br />
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<a href="http://rusticmeasures.files.wordpress.com/2012/11/img_1035.jpg"><img alt="" class="alignnone size-medium wp-image-458" height="225" src="http://rusticmeasures.files.wordpress.com/2012/11/img_1035.jpg?w=300" title="IMG_1035" width="300" /></a>Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com3tag:blogger.com,1999:blog-7416743950405498699.post-49611567779794549952012-10-29T13:19:00.000-04:002012-12-06T15:42:29.535-05:00"Screw You Sandy" Fritatta<a href="http://rusticmeasures.files.wordpress.com/2012/10/photo-53.jpg"><img alt="Fritatta" class="size-medium wp-image-446" height="300" src="http://rusticmeasures.files.wordpress.com/2012/10/photo-53.jpg?w=300" title="Screw You Sandy Fritatta" width="400" /></a> <br />
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Happy Frankenstorm, Everybody! In anticipation of losing my power, I decided to use up all of my eggs and perishable veggies and make a yummy fritatta. It took 10 minutes and was totally easy. And it will be delicious room temperature so if/when the power goes out, we have something tasty to eat. Even better paired with a couple of glasses of red wine (obvi). <br />
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Ingredients:<br />
Whatever veggies & cheeses you have in fridge. I used.....<br />
diced onion<br />
diced portabella mushrooms<br />
diced red pepper<br />
spinach<br />
artichoke hearts<br />
goat cheese crumbles<br />
cheddar cheese<br />
6 eggs<br />
1 cup milk<br />
salt, pepper, fresh herbs, paprika<br />
<br />
Preparation: <br />
Preheat oven to 375 degrees. Heat olive oil in an oven proof pan. Wilt your spinach and set aside. Sautee onion, peppers, and mushrooms until they are cooked and onions are translucent. Meanwhile, whisk your eggs, milk, spices, and herbs up in a bowl. Put all of your cooked veggies back in the pan and take off heat. Add artichokes. Pour egg mixture over the veggies. Sprinkle cheeses over the egg mixture. Don't be stingy with the cheese! Finally, put the pan in the oven for 15-20 minutes or until it's puffy and cooked. Serve directly from the pan!Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com0tag:blogger.com,1999:blog-7416743950405498699.post-27151791240960004552012-10-06T07:35:00.000-04:002012-12-06T15:42:02.207-05:00Easy Healthy Pancakes Kids Love<a href="http://rusticmeasures.files.wordpress.com/2012/09/img_1082.jpg"><img alt="Easy Healthy Pancakes Kids Love" class="wp-image-418 aligncenter" height="298" src="http://rusticmeasures.files.wordpress.com/2012/09/img_1082.jpg?w=300" title="IMG_1082" width="400" /></a><br />
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My kids eat pancakes literally every morning. I wish I was joking. But I'm not. Last night, I was fortunate enough to meet Katie Lee, comfort food cook extraordinaire and cookbook author. Aside from being totes gorg, she gave me an amazing new recipe for healthy pancakes. At first I was skeptical but then I made them and my kids LOVED them! There is no sugar, no chemicals, tons of protein, calcium, and fiber in this meal!! And the best part is, they take about 1 minute to make. Bottom line....I felt great about sending my kids off to take on their days after having this meal.<br />
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In a blender or vitamix, put:<br />
<ul><br />
<li>2 eggs</li>
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<li>1 cup of organic oats</li>
<br />
<li>1 cup of lowfat organic cottage cheese</li>
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<li>1 teaspoon of vanilla</li>
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<li>4 drops of Stevia liquid (can be found anywhere but Whole Foods has it near the honey)</li>
</ul>
<br />
Blend until very smooth and make pancakes as you normally would. I heat a pan with butter over medium low heat, spoon the pancake batter in the pan, then wait for the bubbles to come through the batter. When they are bubbly, flip them. Cook for another 60 seconds or so. Add Syrup. Done!Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com0tag:blogger.com,1999:blog-7416743950405498699.post-64397703322567635402012-09-23T06:00:00.000-04:002012-12-06T15:42:56.904-05:00Rustic Measures Roasted Tomato and Truffle Pasta<a href="http://rusticmeasures.files.wordpress.com/2012/09/img_0906.jpg"><img alt="Image" class="size-full wp-image" height="239" src="http://rusticmeasures.files.wordpress.com/2012/09/img_0906.jpg?w=1014" width="400" /></a><br />
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It's very early fall and the tomatoes are still magnificent in Jersey. This simple pasta is very satisfying and easy to make.<br />
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<b>Ingredients</b>:<br />
<ul><br />
<li>4 cups of cherry tomatoes - red, yellow, or orange</li>
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<li>1/4 cup good olive oil</li>
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<li>1 Tablespoon of butter</li>
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<li>1 cup of grated parmesan cheese</li>
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<li>Drizzle of white truffle oil</li>
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<b>Preparation:</b> Heat your oven to 400 degrees. Cut tomatoes in half and put in a bowl. Coat tomatoes in 2 tablespoons of olive oil and give them a stir, making sure all are coated. Spread the tomatoes onto a baking pan (with sides) and season liberally with kosher salt. Roast tomoatos in the oven for 20 minutes. After 10 minutes, mix them around to make sure they don't get too brown. While your tomatoes are roasting, boil water for the pasta. While that's happening, heat 1 tablespoon of olive oil in a pan and then sautee diced shallots on a low/medium flame for about 5-7 minutes. Turn heat off. Cook pasta according to the instructions BUT check a few minutes before they should be done and make it al dente. Do not overcook pasta - mushy pasta is gross. Ok, onward. When the tomatoes are done, add them to your pan with the shallots in there. Turn heat back onto low and melt 1 T of butter in the tomato sauce. Add a little more olive oil to loosen it up. When the pasta is ready, drain the pasta reserving about 3 T of the cooking liquid. Add the cooking liquid to the tomato sauce and then add the pasta, stirring everything together into one happy mixture. Once everything is combined, add the parmesan cheese and drizzle the truffle oil on and voila! Heaven.Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com0tag:blogger.com,1999:blog-7416743950405498699.post-49380297570696199872012-09-16T22:24:00.000-04:002012-12-06T13:19:28.539-05:00Easy Rugelach Recipe<br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">L'Shanah Tovah everyone! Here is an easy "fridge to table" recipe for Rugelach. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 box of Pillsbury Ready Made Pie Crusts OR any good ready made pastry/pie dough. I hear French Picnic brand from Whole Foods is amazing but could not find any so I used Pillsbury which was just fine even with the lard and trans fats and whatnot.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 jar of good quality berry preserves (do not use jam, use whole fruit preserves)</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 cup finely chopped walnuts</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 cup sugar + 1T cinnamon (mixed together)</span></span></div>
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<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Put cinnamon & sugar mixture on a clean work surface/cutting board and spread it around</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Unroll the pie crust and lay it flat on top of the sugared work surface</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Roll the pie crust out until it's in a rectangular shape</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Spread the fruit preserves all over the crust</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Sprinkle the walnuts all over </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Sprinkle a little more cinnamon/sugar mixture</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Add some raisins or currants if you want to </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Roll up the pie crust into a log</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Trim off the uneaven ends</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">With a serrated knife, cut the log crosswise into 1 inch wide Rugelach </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Place cookies on a parchment paper lined baking sheet </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Bake at 400 degrees for 20 minutes</span></span></li>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Mazel.</span></span><br />
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Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com1tag:blogger.com,1999:blog-7416743950405498699.post-39089985562376651752010-09-27T14:13:00.003-04:002012-12-06T13:20:14.722-05:00Late Summer Gazpacho<div style="text-align: left;">
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So, I broke down and bought a VitaMix and frankly, I'm so pissed at myself for waiting so long to get one! Holy crap this thing is amazing. The time savings alone is worth its weight in gold and what about all the stuff you can make with it!? OK, let's start with late summer gazpacho. I was looking for something to eat with powerful flavors and all fresh veggies. This adaptation of the Joy of Cooking gazpacho did the trick. </div>
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Ingredients:</div>
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6 ripe roma tomatoes</div>
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1 green pepper</div>
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1 clove garlic</div>
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2 T chives</div>
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2 T basil</div>
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2 T parsley</div>
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1 T taragon</div>
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3/4 cup olive oil</div>
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1/2 cup red or white wine vinegar</div>
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4 T fresh lemon juice</div>
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1 sweet onion, cut in quarters</div>
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1 medium sized cucumber</div>
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pinch salt & paprika</div>
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Preparation:</div>
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With a VitaMix, you don't need to chop very much. Just cut the tomatoes, pepper, and onion in halves or quarters and toss them in. Same for the herbs - grab a bunch and throw in blender with garlic, olive oil, lemon juice, salt, paprika, and vinegar. Blend until you like the consistency. If you don't have a VitaMix, then you can either use a food processor or if you are a total beyatch in the kitchen, you need to finely dice all of the herbs and veggies until you are ready to take a gun to your head. </div>
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Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com1tag:blogger.com,1999:blog-7416743950405498699.post-75098791016265284562010-08-01T18:29:00.002-04:002012-12-06T13:20:35.588-05:00Grilled Corn on the Cob<br />
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When sweet summer corn, good olive oil, and sea salt have a menage a trois on a grill, magic happens. Try it, I promise you will leave the table satisfied. <br />
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Ingredients: </div>
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Corn on the cob - stalks off</div>
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Sea or kosher salt</div>
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Olive oil</div>
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Preparation: </div>
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Brush olive oil all over the corn. Sprinkle liberally with salt. Heat up your grill to medium heat. Grill corn right on the grates. I like a fair bit of char on my corn so I cook it for longer but it's really up to you. The whole affair took me about 7 minutes. Can be made ahead for a party and served room temperature. </div>
Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com1tag:blogger.com,1999:blog-7416743950405498699.post-14335100625811410222010-08-01T18:08:00.000-04:002012-12-06T13:20:55.062-05:00Quinoa with Balsamic Chicken, Pine Nuts, Currants, and Basil<br />
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I was seeking comfort food today but needed something that was summer figure friendly. After all, you can't exactly come off the beach and down a bowl of mashed potatoes. Well I guess you could. It's a free country. But if you want to fit back into your bathing suit tomorrow, I suggest <span class="blsp-spelling-error" id="SPELLING_ERROR_0">quinoa</span> as a better choice for a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">carb</span> fix. You can literally mix anything you want into <span class="blsp-spelling-error" id="SPELLING_ERROR_2">quinoa</span> and it tastes good. I was feeling <span class="blsp-spelling-error" id="SPELLING_ERROR_3">uber</span> lazy and didn't want to go to the market, so I made this creation with stuff I had on hand. <br />
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Ingredients: </div>
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1 cup of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">quinoa</span> - prepare according to the box</div>
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1/2 cup currants</div>
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1/2 cup toasted pine nuts</div>
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1/4 cup of fresh basil, julienned</div>
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1 cup balsamic vinegar</div>
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2 cloves of garlic minced</div>
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4 skinless chicken breasts (hormone-free, antibiotic-free, & organic....I mean, duh.)</div>
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Preparation: </div>
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2-3 hours ahead, marinate chicken in 1 cup of balsamic, 1 cup of water, and 1 of the minced garlic cloves. Make <span class="blsp-spelling-error" id="SPELLING_ERROR_5">quinoa</span>. When done, transfer to a bowl and mix in currants and toasted pine nuts. Grill marinated chicken - doesn't matter how to you do it. You can even bake it if it's easier. After baking or grilling, let the chicken rest for 10 minutes to seal in the juicy juices. Girlfriend, there is nothing worse than dry chicken and cutting into it as soon as it's done is the fastest way to <span class="blsp-spelling-error" id="SPELLING_ERROR_6">dryville</span> there is. Believe me, I've been there. OK, once the chicken has rested cut it up into bite sized chunks. Add to the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">quinoa</span> mixture. Make a quick dressing of 1/4 cup balsamic vinegar, 1/4 cup olive oil, and 1 clove of minced garlic. Pour dressing over <span class="blsp-spelling-error" id="SPELLING_ERROR_8">quinoa</span>. Add fresh basil. Stir and eat. It's a highly satisfying, one bowl wonder. </div>
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Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com0tag:blogger.com,1999:blog-7416743950405498699.post-23662022662738750732010-07-19T12:44:00.001-04:002012-12-06T13:21:20.998-05:00Summerstyle Grilled Veggie Platter<br />
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So, it turns out when you go back to work, daily blogging and food journaling becomes, um, shall we say near impossible. When I look back on last summer when I was footloose and fancy free, I remember fondly the days spent cooking and snapping pix of my latest creation. Usually while drunk as evidenced by the oft questionable photos. Anyway, I'm back in the rat race and therefore have no time for hours in the kitchen - so it's back to basics, rustic style.</div>
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Any moron with a grill can grill veggies. Period. All you need is three things. </div>
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<b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b></div>
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1. Veggies</div>
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2. Olive Oil</div>
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3. Salt</div>
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Slice up your veggies in pieces big enough so they don't fall through the grates. I used asparagus, zucchini, eggplant, and peppers. Coat liberally with olive oil. Kosher salt all around. Heat grill to medium heat and chuck on the veggies. Don't go away - the asparagus will grill very quickly. The zucchini will too. Eggplanties and peppers will take longer. I like to allow the veggies to get nice and charred but do as you like. Artfully arrange on a platter and serve. Can be made ahead and served room temperature. </div>
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Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com3tag:blogger.com,1999:blog-7416743950405498699.post-50573619499518368612010-02-05T20:02:00.000-05:002012-12-06T12:11:58.225-05:00Vegan SnackGasm<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMbrIj4kIcErM3K9KF0loG6scU2u8yvjdhaksmO7QIj1yv83cs_pWM2oFWJKhkNqn_tWdE2rpKLgiEUjM4zjB3nVQgBLc8YLNlMXGsLfPIGcmHkIxq9qaqcX0AqAWh-ImUvILqdYc7sNj/s1600-h/IMG_3666.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="266" id="BLOGGER_PHOTO_ID_5434930538073734866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMbrIj4kIcErM3K9KF0loG6scU2u8yvjdhaksmO7QIj1yv83cs_pWM2oFWJKhkNqn_tWdE2rpKLgiEUjM4zjB3nVQgBLc8YLNlMXGsLfPIGcmHkIxq9qaqcX0AqAWh-ImUvILqdYc7sNj/s400/IMG_3666.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="400" /></a><br />
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Thanks to the Google Chefs, who for 9 years have fed me well. This is one of my favorite snack recipes from the Goog kitchen - it's 5 ingredients, 1 minute, and so tasty. Vegan too.<br />
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Ingredients:<br />
1 cup of sesame tahini<br />
1/4 cup honey<br />
sea salt to taste<br />
1/2 teaspoon of sesame seeds<br />
sliced apples<br />
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Preparation:<br />
Mix tahini, honey, salt, and sesame seeds together. Dip apples and enjoy.Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com1tag:blogger.com,1999:blog-7416743950405498699.post-69733012394633275662009-12-11T20:23:00.000-05:002012-12-06T12:14:05.374-05:00Best Brisket Ever<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68CMYmAp-Zhfd7YxNXZGWXLIt702Vy6oCGgCKhyphenhyphen6oVmUvRjbX9Si8pAy7G7HsovRu57wc3hS8wxikPxl8b5EU2E8Br3YqKettEON_Uqe_-V4aIRCHqg5oJPj0uDU22OkaB4P6-gewL09O/s1600-h/IMG_3499.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="266" id="BLOGGER_PHOTO_ID_5414157450384212674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68CMYmAp-Zhfd7YxNXZGWXLIt702Vy6oCGgCKhyphenhyphen6oVmUvRjbX9Si8pAy7G7HsovRu57wc3hS8wxikPxl8b5EU2E8Br3YqKettEON_Uqe_-V4aIRCHqg5oJPj0uDU22OkaB4P6-gewL09O/s400/IMG_3499.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="400" /></a><br />
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O Hanukkah, the festival of meat. Tonight we celebrated in an exceptional way - all gathered around the Hanukkah tree eating brisket and latkes, fire roaring, children opening presents. It was like a Rockwellberg painting. My brisket came out exceptional and I was totally winging it. Here's what I did:<br />
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Ingredients:</div>
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1 3-4 lb brisket</div>
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liberal amounts of salt and pepper</div>
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2 onions, sliced</div>
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3 carrots, peeled and cut into big chunks</div>
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3 parsnips peeled and cut into chunks</div>
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2 cloves of garlic</div>
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3 sprigs of fresh thyme</div>
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1 cup of red wine</div>
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3 cups of chicken stock</div>
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1 small can of tomato paste</div>
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Preparation: </div>
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Preheat oven to 350. Salt and pepper both sides of the brisket big time. Meat loves salt. In a dutch oven or cast iron pot, heat a good amount of olive oil and brown the brisket starting fat side down. Brown both sides, for about 3-4 minutes per side to seal in the juicy juices. Transfer to a plate. Keep the fat going and saute the onions. When onions are cooked, deglaze the pan with the wine and cook for a minute, scraping the bottom of the pan for the yummy bits. Add chicken stock, garlic (whole cloves), thyme, tomato paste and cook for a minute or two until everything is combined. Add back in the brisket. The brisket should be almost submerged in liquid. If it's not, add more chicken stock. Plop the lid on the pot and put it in the oven for 1.5 hours at 350. Then, add the carrots and parsnips and cook for another 1.5 hours at 250. Total cooking time 3 hours. Let the brisket sit in the pot to rest for a while. When you are ready to eat, slice up and serve with lots of the gravy on top. Use potato latkes to sop up the juices. Plenty of red wine down the gullet too. Heaven. Mazel. Tov.</div>
Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com0tag:blogger.com,1999:blog-7416743950405498699.post-29211007016078181922009-12-04T12:29:00.000-05:002012-12-06T12:14:35.822-05:00Salmon Nori Rolls with Nut "Rice" and Carrot Ginger Dipping Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFL9TuqkQlD7sO6XdHsKpTPMNQi9s9eY_vammtMCRDoeWVfHox5PKdIXKo15To5C4cWZjJUAOrAh4rsLIGxi7n0JqUQKEYGrlKtqfmlJC2eVt12qsrCLjhMJfaSY_A-lBcKL1drHOd_m0N/s1600-h/IMG_3477.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="266" id="BLOGGER_PHOTO_ID_5411441685382337042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFL9TuqkQlD7sO6XdHsKpTPMNQi9s9eY_vammtMCRDoeWVfHox5PKdIXKo15To5C4cWZjJUAOrAh4rsLIGxi7n0JqUQKEYGrlKtqfmlJC2eVt12qsrCLjhMJfaSY_A-lBcKL1drHOd_m0N/s400/IMG_3477.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="400" /></a><br />
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Ok, so Thanksgiving was amazingly fun. 25 relatives, 3 days of cooking, and 3567 lbs of butter later, I'm a fat ass again. So, this week I started a bit of a food cleanse. I'm following this crazy crackpot Dr. Junger's "Elmination Diet" which means I'm not eating wheat, dairy, sugar, coffee. Good times. Actually, I'm feeling fantastic but it takes a lot of planning to get something decent to eat. Here was today's yummy lunch!<br />
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Ingredients:</div>
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1 cup soaked sunflower seeds</div>
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1 cup walnuts, soaked in pure water for 2 hours</div>
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1/4 red onion, chopped</div>
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1 clove garlic</div>
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1 packet of nori wraps</div>
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1/2 avocado, sliced thin</div>
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1 scallion sliced lengthwise</div>
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1 6 oz wild salmon fillet - pan seared</div>
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1 large carrot, peeled and chopped</div>
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1 shallot peeled and chopped</div>
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2 T fresh grated ginger</div>
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1 T white miso</div>
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2 T rice wine vinegar</div>
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1 T sesame seed oil</div>
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1/4 cup grapeseed oil</div>
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2 T water</div>
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Procedure: </div>
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To make the nut "rice" for the nori rolls - put soaked nuts, onion, and garlic into a food processor and grind until the mixture is almost a nutty paste. Take your nori wraps and schmeer 1/4 of the nut "rice" on top. Layer on your seared salmon, sliced avocado, and sliced scallion. You can add anything you like really...finely chopped carrot, sprouts, whatevz. Roll up the nori wrap and cut into pieces. Using a sharp knife helps. On to the dipping sauce.....put the carrot, shallot, and ginger into the food processor and blend. Add the miso, vinegar, and sesame seed oil. Blend. Finally drizzle in the grapeseed oil and water. Take nori roll and dip into dressing. YUM. </div>
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PS: While the nut "rice" had a great consistency and was quite tasty, you can easily substitute brown rice which is easier to make and almost as healthy. </div>
Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com1tag:blogger.com,1999:blog-7416743950405498699.post-12005356377818205372009-11-20T09:18:00.000-05:002012-12-06T14:51:22.796-05:00Spinach, Quinoa, Roasted Tomatoes, and Feta Salad<a href="http://rusticmeasures.files.wordpress.com/2009/11/img_33551.jpg"><img alt="" border="0" src="http://rusticmeasures.files.wordpress.com/2009/11/img_33551.jpg?w=300" /></a><br />
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Shout out to my friend Jodi who opened my eyes to Qunioa in a salad. Quinoa is a fantastically healthy whole grain that adds depth and tooth to any salad.<br />
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<b>Ingredients:</b></div>
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<li>2 cups cherry tomatoes - tossed with olive oil and salt and roasted for 20 minutes at 450 degrees.</li>
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<li>4 cups of baby spinach leaves</li>
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<li>1/4 cup feta cheese</li>
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<li>1 cup of cooked quinoa</li>
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<b>Dressing:</b></div>
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<li>1 T balsamic vinegar</li>
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<li>1 teaspoon dijon mustard</li>
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<li>1/2 teaspoon minced garlic (or 1 clove)</li>
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<li>4 T olive oil</li>
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<b>Preparation:</b></div>
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Follow directions on quinoa package and make it. Should only take about 20 mins. While quinoa is cooking, arrange spinach leaves, roasted tomatoes, and feta on a plate. Spoon on cooked quinoa (as much as you want). Drizzle with dressing.</div>
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<br />Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com0tag:blogger.com,1999:blog-7416743950405498699.post-43821877562439753002009-10-24T11:08:00.000-04:002012-12-06T14:50:52.046-05:00Creamy and Low-Fat Chicken and Corn Chowder<a href="http://rusticmeasures.files.wordpress.com/2009/10/img_32901.jpg"><img src="http://rusticmeasures.files.wordpress.com/2009/10/img_32901.jpg?w=300" alt="" border="0" /></a><br/>Me loves me some creamy soups. Love em. Especially on a cold night. Nothing is more satisfying than a steaming bowl of chunky chowder with a big hunk of crusty bread to mop it up with. Problem is, chowder goes right to my ass. I might as well just paint the chowder right on my backside and leave it there. Turns out that chowder does not have to be all that bad for you. Here is a quick recipe that is so easy, low fat, and very satisfying.<br/><div></div><br/><div><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Ingredients:</span></span></strong><br/><ul><br/> <li>1 already cooked rotisery chicken from the market</li><br/> <li>1 bag of frozen corn (not creamed just plain sweet corn)</li><br/> <li>2 12 oz cans evaporated fat free milk</li><br/> <li>olive oil</li><br/> <li>1 large celery stalk, diced small</li><br/> <li>1 large carrot, diced small</li><br/> <li>1 yellow onion, diced small</li><br/> <li>2 cloves of garlic, minced</li><br/> <li>2 sprigs of fresh thyme</li><br/> <li>Chopped fresh chives (for garnish)</li><br/> <li>salt and pepper</li><br/></ul><br/></div><br/><div></div><br/><div><strong>Preparation:</strong></div><br/><div>In a stockpot, heat olive oil and saute onion, celery, and carrot until tender, about 5 minutes. Add garlic and saute for another minute. Meanwhile, take the breast meat off the chicken and dice up into small cubes. Do not use the skin, just the white meat. Back to the pot...when your veggies are done sauteing, dump in bag of corn, the evaporated milk, and the sprigs of thyme. Stir. Bring the soup to a mild boil and when the bubbles start to form, give it another stir, put the lid on, and gently simmer for about 20 minutes. Stir occasionally. After the 15th minute of cooking, add the diced chicken. Season with lots of kosher salt and some cracked pepper. Cook for the last 5 minutes. Bowl up and garnish with chopped chives. Enjoy with crusty bread and a big glass of wine - any will do.</div><br/>Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com0tag:blogger.com,1999:blog-7416743950405498699.post-82137344391705205232009-10-18T15:40:00.000-04:002012-12-06T14:50:52.058-05:00MmmmmmmeatballsA wicked good first...not including a picture with the recipe. Here's why....meatballs are not attractive. They're just not. They are blobs of brown meat with sauce on them. While wholly unattractive, they are super yummy to eat. Especially on a cold Sunday night with friends. This recipe feeds a crowd of 8 with the meatballs being the main event.<br/><div></div><br/><div><strong>Ingredients:</strong></div><br/><div><br/><ul><br/> <li>1 lb ground pork</li><br/> <li>1 lb ground veal</li><br/> <li>1 lb ground beef</li><br/> <li>1 cup grated parmesan</li><br/> <li>1/2 cup parsley, minced</li><br/> <li>1/2 large white onion, finely minced</li><br/> <li>1 tablespoon of garlic paste</li><br/> <li>2 eggs</li><br/> <li>1 1/2 cups whole wheat bread crumbs</li><br/> <li>2/3 cup skim milk</li><br/> <li>2 tablespoons kosher salt</li><br/> <li>4 cups of your favorite marinara sauce. I use Il Mulino or Raos</li><br/></ul><br/></div><br/><div></div><br/><div><strong>Preparation:</strong></div><br/><div>Preheat oven to 350 degrees. In a large mixing bowl, crack both eggs. Add the garlic paste and with a whisk, mix both until the garlic paste is incorporated into the eggs. Add the milk and the bread crumbs and let the bread crumbs soak for a few minutes. Meanwhile, mince your onions and parsley. Add both to the bread crumb mixture. Add Parmesan cheese, salt, and finally the meat. With your hands, mix everything until it all comes together. Make sure the meat is really mixed well with the other ingredients BUT don't overmix. It's a fine line between a moist and a tough ball. Roll the balls into whatever size you like. Mine are larger than a golf ball but not as big as a whiffleball. Probably like 2 inches wide. Pour the sauce into a dutch oven or large cast pot and start layering the balls in. You will have 2 layers of balls probably. It's ok if the sauce doesn't cover all of the meatballs. Place the lid on the pot and cook in the oven for 75 minutes.</div><br/>Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com0tag:blogger.com,1999:blog-7416743950405498699.post-16291859475783913722009-10-11T16:50:00.000-04:002012-12-06T14:50:52.031-05:00Fig, Gorgonzola, Carmelized Onion Tart<a href="http://rusticmeasures.files.wordpress.com/2009/10/img_32791.jpg"><img src="http://rusticmeasures.files.wordpress.com/2009/10/img_32791.jpg?w=300" alt="" border="0" /></a><br/><br/>Totally ripped this recipe off from my favorite weekly read, the <a href="http://www.nytimes.com/2009/09/30/dining/301arex.html?_r=1&scp=1&sq=fig%20tart&st=cse">New York Times Dining In</a> section. Wednesdays are my fave days b/c of this section. Lerv it. I tweaked the recipe slightly and used ready made frozen pastry dough. But yah, basically I ripped the whole thing off. But yum....so easy and great for a party.<br/><br/><strong>Ingredients:</strong><br/><ul><br/> <li>2 large white onions halved lengthwise and thinly sliced</li><br/> <li>1 sprig rosemary finely minced</li><br/> <li>Pinch sugar</li><br/> <li>1 teaspoon sherry vinegar</li><br/> <li>1/4 cup milk</li><br/> <li>1 egg</li><br/> <li>4 sheets of ready made puff pastry</li><br/> <li>1 pint fresh <a title="More articles about figs." href="http://topics.nytimes.com/top/reference/timestopics/subjects/f/figs/index.html?inline=nyt-classifier">figs</a> ( 3/4 pound), stemmed and slided lengthwise</li><br/> <li>1 1/2 ounces Stinky Cheese (Stilton, gorgonzola, or roquefort) crumbled</li><br/> <li>2 tablespoons pine nuts</li><br/> <li>good-quality honey for drizzling, optional. section. It's my bible. Lerv it. I tweaked it a bit but mostly I just ripped it right off. This could not have been easier with the help of ready made frozen pastry dough.</li><br/></ul><br/><strong>Preparation:</strong><br/><br/>1. In a large skillet over low heat, melt butter with oil. Add onions, rosemary and sugar. Cook, tossing occasionally, until onions are limp and golden brown, 30 to 40 minutes. Stir in the vinegar, scraping any browned bits from bottom of pan.<br/><br/>2. In a small bowl, whisk together the milk and egg until smooth. Stir in the onions. Preheat oven to 400 degrees. Line an 11 by 17-inch baking sheet with parchment paper. On a lightly floured surface, line up sheets of pasty dough so they cover the whole pan. Press the edges of the dough together so it looks like one big sheet.<br/><br/>3. Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border. Arrange figs in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of tart with egg mixture. Gently fold over edges of tart to form a lip and brush with more egg mixture.<br/><br/>4. Bake until pastry is puffed and golden, 25 to 30 minutes. Serve drizzled with honey, if desired, warm or at room temperature.<br/><br/>Yield: 8 servings.Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com0tag:blogger.com,1999:blog-7416743950405498699.post-30249432367770509902009-09-25T16:13:00.000-04:002012-12-06T15:51:16.155-05:00Frozen Monkey Bars<a href="http://rusticmeasures.files.wordpress.com/2009/09/img_32671.jpg"><img alt="" border="0" src="http://rusticmeasures.files.wordpress.com/2009/09/img_32671.jpg?w=300" /></a><span class="Apple-style-span" style="font-size: medium;"><br /></span><br />
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<span class="blsp-spelling-error" id="SPELLING_ERROR_0" style="font-size: small;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">Uuuu</span></span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_1" style="font-size: small;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">Aaaaa</span></span></span><span class="Apple-style-span" style="font-family: georgia; font-size: small;"><span class="Apple-style-span">! These frozen treats will make you want to scratch yourself for joy. 5 minutes to make, healthy, and on a stick. What could be bad? I use mostly dark chocolate because it's better for you and I loves me some dark chocolate. But you can use whatever kind of chocolate you like. Except white chocolate because white chocolate is gross. You can also get crazy with toppings. I went for straight up walnuts but you can use </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_2" style="font-size: small;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">toffy</span></span></span><span class="Apple-style-span" style="font-family: georgia; font-size: small;"><span class="Apple-style-span">, almonds, sprinkles, </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_3" style="font-size: small;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">whatevz</span></span></span><span class="Apple-style-span" style="font-family: georgia; font-size: small;"><span class="Apple-style-span">.</span></span><br />
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<span class="Apple-style-span" style="font-size: small; white-space: pre;"><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">Frozen Monkey Bars - makes 8</span></span></b></span></div>
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<span class="Apple-style-span" style="font-size: small; white-space: pre;"><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">Ingredients:</span></span></b></span></div>
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<li><span style="font-family: georgia; font-size: small; white-space: pre;">4 large bananas</span></li>
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<li><span style="font-family: georgia; font-size: small; white-space: pre;">1 cup dark chocolate bits</span></li>
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<li><span style="font-family: georgia; font-size: small; white-space: pre;">1/2 cup semi-sweet chocolate bits</span></li>
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<li><span style="font-family: georgia; font-size: small; white-space: pre;">1/2 cup chopped walnuts (optional)</span></li>
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<li><span class="Apple-style-span" style="font-family: georgia; font-size: small;"><span class="Apple-style-span">8 </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_4" style="font-size: small; white-space: pre;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">popsicle</span></span></span><span class="Apple-style-span" style="font-family: georgia; font-size: small;"><span class="Apple-style-span"> sticks</span></span></li>
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<span class="Apple-style-span" style="font-size: small; white-space: pre;"><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">Preparation:</span></span></b></span></div>
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<span class="Apple-style-span" style="font-size: small; white-space: pre;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">1. Peel bananas and cut in half crosswise. </span></span></span></div>
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<span class="Apple-style-span" style="font-size: small; white-space: pre;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">2. Insert the </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">popsicle</span></span></span><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span"> stick into the flat part of the </span></span></span></div>
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<span class="Apple-style-span" style="font-size: small; white-space: pre;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">banana and shove up there about 3/4 the way to the top</span></span></span></div>
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<span class="Apple-style-span" style="font-size: small; white-space: pre;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">3. In a microwave safe bowl, melt the chocolate together. </span></span></span></div>
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<span class="Apple-style-span" style="font-size: small; white-space: pre;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">Takes about 1 min, 30 seconds to melt. Stir chocolate</span></span></span></div>
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<span class="Apple-style-span" style="font-size: small; white-space: pre;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">4. Line a baking sheet with wax paper</span></span></span></div>
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<span class="Apple-style-span" style="font-size: small; white-space: pre;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">around. A spatula helps spread the chocolate evenly.</span></span></span></div>
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<span class="Apple-style-span" style="font-size: small; white-space: pre;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">6. Sprinkle with walnuts or toppings</span></span></span></div>
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<span class="Apple-style-span" style="font-size: small; white-space: pre;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">7. Freeze for about 2 hours until the chocolate is hard</span></span></span></div>
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<span class="Apple-style-span" style="font-size: small; white-space: pre;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">8. Eat and Enjoy</span></span></span></div>
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<span class="Apple-style-span" style="font-size: small; white-space: pre;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">9. Wrap leftovers in wax paper and then in </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">ziploc</span></span></span><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span"> bag. </span></span></span></div>
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<span class="Apple-style-span" style="font-size: small; white-space: pre;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">Store in freezer. </span></span></span></div>
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<br />Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com0tag:blogger.com,1999:blog-7416743950405498699.post-21267279622245321282009-09-12T05:15:00.000-04:002012-12-06T14:50:52.035-05:00Rosh Hashana Morning Glory Muffins<a href="http://rusticmeasures.files.wordpress.com/2009/09/img_32561.jpg"><img src="http://rusticmeasures.files.wordpress.com/2009/09/img_32561.jpg?w=300" alt="" border="0" /></a><br/><br/>I have said in the past that I am not a great baker. I like to improvise too much and as we all know, you can't improvise in baking because it's really a science where each ingredient effects the other in the oven. So, after many failed attempts at making baking a free form extravaganza, I decided to follow the directions for once. I have adapted a classic recipe for Morning Glory Muffins and added my own healthful twist on it: whole wheat, fresh carrot, fresh apple, honey, and dates. They came out moist, sweet, and delicious. My kids were fighting over them. L'Shanah Tovah, bitches!<br/><br/><strong>Morning Glory Muffins - makes 18 large muffins</strong><br/><br/><strong>Ingredients:</strong><br/><ul><br/> <li>2 cups whole wheat flour</li><br/> <li>2 cups raw grated carrot (about 3 peeled carrots)</li><br/> <li>1 large apple - peeled and grated</li><br/> <li>1/4 cup brown sugar</li><br/> <li>3/4 teaspoon baking soda</li><br/> <li>1 1/2 teaspoon baking powder</li><br/> <li>1/2 teaspoon salt</li><br/> <li>1 1/2 teaspoon cinnamon</li><br/> <li>1 cup coconut</li><br/> <li>1 1/2 teaspoon vanilla extract</li><br/> <li>3 large eggs</li><br/> <li>3/4 cup canola oil</li><br/> <li>1 + 1/4 cups honey</li><br/> <li>1/2 cup chopped dates</li><br/> <li>1/2 cup chopped walnuts (optional)</li><br/></ul><br/><strong>Preparation:</strong><br/><ol><br/> <li>Preheat the oven to 350 degrees.</li><br/> <li>Using a grater or your food processor, finely grate the carrots and apple and put them aside.</li><br/> <li>Chop dates and add to apple and carrot mixture.</li><br/> <li>Chop walnuts and add to carrot and apples and coconut.</li><br/> <li>In a large bowl, whisk together the wet ingredients: eggs, vanilla, honey, oil, and brown sugar.</li><br/> <li>In another large bowl, mix together dry ingredients: flour, baking soda, baking powder, salt, cinnamon.</li><br/> <li>Fold the wet ingredients along with the carrot/apple mixture into the dry ingredients. Do not over mix or the batter will become tough. I found the easiest way to mix everything was by hand.</li><br/> <li>Spray your muffin tins with Pam or line them with baking cups.</li><br/> <li>Fill the cups 2/3 way full. Bake for 20-22 minutes or until a toothpick comes out dry.<img alt="" width="1" height="1" /></li><br/></ol>Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com0tag:blogger.com,1999:blog-7416743950405498699.post-49339775001108246042009-08-03T15:20:00.000-04:002012-12-06T14:50:52.047-05:00Daily Recipe: Whole Wheat Fish n' Chips<a href="http://rusticmeasures.files.wordpress.com/2009/08/img_31301.jpg"><img src="http://rusticmeasures.files.wordpress.com/2009/08/img_31301.jpg?w=300" alt="" border="0" /></a><br/>I heart fish n'chips. Crunchy, oily fish doused with lemon and tartar sauce makes me feel so tingly all over. The thing is, when you go to a typical Cape Cod restaurant for fish n' chips, it's some "mystery" fish battered to death and then fried in lard of some sort. Not really that healthy and it leaves you feeling like crud. It turns out, making at-home FnChips is super easy, y'all. Here's how you do it:<br/><div></div><br/><div><strong>Ingredients:</strong></div><br/><div><br/><ul><br/> <li>Any white flaky fish you like. (<em>I used flounder cut crosswise into 1 inch strips. A thicker fish might work even better but my kids liked the thin kind)</em></li><br/> <li>whole wheat bread crumbs</li><br/> <li>whole wheat flower</li><br/> <li>canola oil</li><br/> <li>2 eggs, beaten</li><br/> <li>salt</li><br/></ul><br/></div><br/><div></div><br/><div><strong>Preparation:</strong></div><br/><div>Set up an assembly line just like you were making a veal parm or fried cutlet of any kind:</div><br/><div><br/><ul><br/> <li>Dish 1. Your fish cut into 1 inch strips</li><br/> <li>Dish 2. 1 cup of whole wheat flower</li><br/> <li>Dish 3. 2 beaten eggs</li><br/> <li>Dish 4. 1 cup of whole wheat bread crumbs</li><br/></ul><br/></div><br/><div>OK, first take your fishy strips and coat both sides with the whole wheat flour. Then dredge in the beaten egg. Finally, coat with the whole wheat bread crumbs. Refrigerate the breaded fish for at least 30 minutes to get everything to bind which I think helped keep it all together when I went to fry it up. Now, take a frying pan and add about 1/4 inch of canola oil. Get the oil nice n' hot. Add your fishy sticks making sure not to crowd the pan. As Julia Child once said, "A crowded pan is a cold pan, girlfriend." You know your oil is hot enough when your fish starts to fry up nicely at first impact. Fry the fish for 1 minute per side. Transfer to a paper towel to drain off excess oil. Sprinkle immediately with salt. Serve with your favorite tartar sauce and a side of french fries. I must admit, I did not make the fries. Mr. Orieda took care of that for me. Don't judge....at least the fish was homemade!</div><br/><div></div><br/>Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com1tag:blogger.com,1999:blog-7416743950405498699.post-39450050924061156762009-07-31T18:19:00.000-04:002012-12-06T15:50:52.151-05:00Daily Recipe: Mitch's Wings<a href="http://rusticmeasures.files.wordpress.com/2009/07/2009-06-2919-25-43-11.jpg"><img alt="" border="0" src="http://rusticmeasures.files.wordpress.com/2009/07/2009-06-2919-25-43-11.jpg?w=300" /></a><br />
<span class="Apple-style-span" style="font-size: small;">My husband makes good wings. They are at once crispy and spicy on the outside and juicy on the inside. A bit of a production but who am I to judge. If you are into making wings, here is a great techniquie. It involves steaming the wings first and then grilling them. The result is worth the labor. As you will read, this is not my recipe but a series of baseball metaphores and jibberish. If you can make sense of this and like wings, then godspeed my child. In any case, they are worth it on game day. </span><br />
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><b>Mitch's Buffalo Wings</b></span></span></div>
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<span style="font-size: small;"><b><span class="Apple-style-span"><span class="Apple-style-span">Ingredients:</span></span></b></span></div>
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<li><span style="font-family: georgia; font-size: small;">chicken wings</span></li>
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<li><span style="font-family: georgia; font-size: small;">buffalo sauce - can be bought in any store</span></li>
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<li><span style="font-family: georgia; font-size: small;">blue cheese dressing</span></li>
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<li><span style="font-family: georgia; font-size: small;">salt/pepper</span></li>
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<span style="font-size: small;"><b><span class="Apple-style-span"><span class="Apple-style-span">Pregame:</span></span></b></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">spread wings. really. on cutting board. find your largest knife. push it through ligament connecting wing and wingette. discard wingette. don't forget to practice safe poultry. by safe I mean sanitary. assemble wingettes and drummettes piled about yay high in abu ghraib style pyramid on a steamer tray in a steamer pot (like the one you steam veggies in). Steam in pot for 10 minutes. Refrigerate the wings on a tray between paper towels for one hour. If you want to season them do so while refrigerating. you forgot to practice safe poultry, didn't you.</span></span></div>
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<span style="font-size: small;"><b><span class="Apple-style-span"><span class="Apple-style-span">Gametime:</span></span></b></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">grill on low flame until skin is crispy on each side. if your grill is wieldy you may be able to brush a light coat of olive oil on there to enhance crispiness. if your grill is unwieldy the wings may catch fire, which would suck ass.</span></span></div>
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<span style="font-size: small;"><b><span class="Apple-style-span"><span class="Apple-style-span">Postgame:</span></span></b></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Throw grilled wings in a bowl with buffalo sauce and toss them around until they are shiny and red, like Jason Giambi's jumbotron photo circa 2004. Serve with bleu chee dressing and celery. Why? Celery is nature's answer to rolaids.</span></span></div>
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<br />Rustic Measureshttp://www.blogger.com/profile/11407769319498541720noreply@blogger.com1