tag:blogger.com,1999:blog-37916600921545682062024-03-14T10:12:39.314-07:00The Cooking PhotographerThe Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.comBlogger401125tag:blogger.com,1999:blog-3791660092154568206.post-84372417558900714652011-11-09T08:35:00.001-08:002011-11-09T11:19:28.686-08:00Chicken Cordon Bleu and a Blog Hiatus<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY23t17KKV8hc8-9JYrTA12ViW5zdycCcBN4ZBumkC8_9QSFXdd5lTORmBQS4XKzbz4vrqxPo7k4SRkJduEK8se815hLfpsc5IbiUJmdFpD0_xmF4VGkWeSYoO9n6daa4CsUOs0DvYMyc/s1600/chicken+cordon+bleu_0002+120dpi.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY23t17KKV8hc8-9JYrTA12ViW5zdycCcBN4ZBumkC8_9QSFXdd5lTORmBQS4XKzbz4vrqxPo7k4SRkJduEK8se815hLfpsc5IbiUJmdFpD0_xmF4VGkWeSYoO9n6daa4CsUOs0DvYMyc/s400/chicken+cordon+bleu_0002+120dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5673041880956149346" border="0" /></a><br /><br />Post 400 at last. I feel I’ve created a large enough body of work that there’s a little something here for most everyone. Like a hefty living cookbook that embodies my blood, sweat, tears and soul.<br /><br />Slowly over the past few months I’ve been weaning myself out of the blogging system by pulling out of clubs and websites, leaving cooking groups and discontinuing participation in blog stuffs preparing for this day.<br /><br />I admit I’m anxious and not just a little scared to fly away from this project. This has been my life for years. It’s habit now that absorbs huge amounts of my time and emotional energy. It’s also my comfort and my way to express myself through food, photographs and words. Which is why I can’t just let it go or leave completely.<br /><br />So this isn’t goodbye, but I’m taking a long overdue break from food blogging for a while. Oh, I’ll likely still pop on now and then when a recipe or story gets me excited and I’ll still take on special assignments, but I’m ready to start and finish a few nonfood projects I haven’t had time to work on.<br /><br />This break is not something I take on lightly. Emotionally I’m tied to this body of work, as it’s the first time every creative process was my own. If I got an assignment, it was because I picked it. My own thoughts, visions and subjective views are all here. I’m intensely private by nature, but tried hard to put as much me in here as possible. It wasn’t always exciting, but it was always me.<br /><br />However, I have a novel that's partially finished I’ve been promising myself I would tackle head on. I’m looking forward to much more writing time. I’m also gearing up to start a new trade I trained for and that job starts Tuesday. There will be a learning curve but I’m pretty excited and I get to work for a woman I sincerely admire.<br /><br />I admit another reason for this break is I miss cooking freely without having to test and write everything down. Just fly by the seat of my pants kind of cooking. Doesn’t that sound nice? Plus I’ve been wanting to cook and taste other food blogger recipes and I can’t do that while I’m posting myself. It’s going to be fun!<br /><br />Will you guys ever forgive me? I'll still be here, but I’ve turned the comment moderation on, as I won’t be checking this everyday. If you want to get a hold of me, add me to Facebook or shoot me an email please. Facebook is great as I’m always connected.<br /><br />I also want to say thank-you, for everything over the years. Yeah I know I’m not capable of really leaving, but still, thanks. This idea for a food blog started more than four years ago when a group of MySpace friends and I took pictures of our meals and posted the recipes for each other. I’m still super close to those ladies and our inclusive group has grown into something wonderfully huge. Plus we have big girl blogs now and switched out MySpace for Facebook, which has been fun.<br /><br />And after all these food blogging years holy crow do I need to go on a diet! Trust me, you don’t want to be around for all that boring food.<br /><br />So here is that last recipe for a while. I thought I’d end with something wonderfully indulgent and an old time classic because tomorrow it’s lettuce for me!<br /><br /><span style="font-weight: bold;font-size:130%;">Chicken Cordon Bleu </span><span style="color: rgb(255, 102, 0);"><span style="font-size:100%;"><span style="font-weight: bold;"><span style="font-style: italic;"><br /><a href="https://docs.google.com/document/d/17gqhotflN_wkkL4NQ1GoZllcCJnqK7_E1sy7LBgpgwg/edit">Print Recipe</a><br /></span></span></span></span><span style="font-style: italic;">This decadent recipe was submitted by Behr to Allrecipes.com and I think it’s probably the best Chicken Cordon Bleu I’ve ever had. Behr writes that it’s "The standard Cordon Bleu swimming in a creamy wine sauce." Sure it is, if standard means I’ve died and gone to heaven. </span><br /><br />6 skinless, boneless chicken breast halves<br />6 slices Swiss cheese<br />6 slices ham<br />3 tablespoons all-purpose flour<br />1 teaspoon paprika <br />6 tablespoons butter<br />1/2 cup dry white wine<br />1 teaspoon chicken bouillon granules<br />1 tablespoon cornstarch<br />1 cup heavy whipping cream<br /><br />1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.<br /><br />2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.<br /><br />3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.<br /><br />Prep Time: 15 Minutes <br />Ready In: 1 Hour<br />Cook Time: 45 Minutes <br />Servings: 6<br /><br /><span style="font-style: italic;font-size:78%;">Recipe submitted by Behr to Allrecipes.com. Picture by Laura Flowers.</span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com38tag:blogger.com,1999:blog-3791660092154568206.post-12913633274279885252011-11-08T08:04:00.000-08:002011-11-15T07:54:48.491-08:00Hotel Hot Chocolate and the Princesses of Pandemonium<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXkE2LCB51PrYIlNC1VdPVAPRyrdwtlLlRRGKR19F6jRZflRtGzY9nnyoSM_bKWmlZtt0LK8qX4HoOQWGdcYbQ7MLkhacCuF9B5orF3iwvtN9b2Y_QnypYTvNYlr_edYcFtfkyjT2i9YE/s1600/Art+Girls+120pi.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXkE2LCB51PrYIlNC1VdPVAPRyrdwtlLlRRGKR19F6jRZflRtGzY9nnyoSM_bKWmlZtt0LK8qX4HoOQWGdcYbQ7MLkhacCuF9B5orF3iwvtN9b2Y_QnypYTvNYlr_edYcFtfkyjT2i9YE/s400/Art+Girls+120pi.jpg" alt="" id="BLOGGER_PHOTO_ID_5672660785789389218" border="0" /></a><br /><br />Once upon a time there were five little princesses. Well, perhaps there were really five precocious 4th grade art girls who decided to pretend to be high society princesses.<br /><br />They spent time practicing their British accents and sticking their pinkie fingers out just precisely so from their colorful little cups of hot chocolate. The loudest and most dramatic of the girls thought they needed ages. She would be 26 years of age and the rest chose to be 2, 7, 9 and 16.<br /><br />As practice for their future years as members of the public these five princesses took turns talking in extra polite voices while sipping delicately from their cups, but soon enough pandemonium would come.<br /><br />When girls aged 2, 7, 9 and 16 decided they wished to be heard above girl aged 26’s growing chatter, their calm politeness turn to shrieks of high society mockery.<br /><br />Or perhaps it was all those refills of hot chocolate or the generous marshmallow to hot chocolate ratio. For it didn’t take long for girls aged 26, 9, and 7 to follow girl aged 2 into diving face first into their popcorn. Giggles and growls were heard among bites, chews and gulps.<br /><br />Except for one. Girl aged 16 must have been more resistant to the effects of sweet warm hot chocolate than girls aged 2, 7, 9 and 26. For she stuck her pinky out as far as it would go, held her head high and delicately ate her snack. This of course made the other girls laugh and screech louder. For they decided behaving like animals was more amusing than life as high society princesses.<br /><br />Maybe it would be best to limit real high society princesses to water and gruel. For common princesses are fortunate. When they wiggle and worm in their seats they get to jump up and run out the door to play in the dirt, trees and hills of kind neighbors who share their yard with excitable children.<br /><br />Common high society imaginary animal princesses are very lucky indeed.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">The Maidstone Arms’ Hot Chocolate</span></span><br /><a href="https://docs.google.com/document/d/1VlMcvpZfKTusv-LRlwn_qGCmU3APs155ZD92dVXfs2c/edit"><span style="color: rgb(255, 102, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Print Recipe</span></span></span></a><br /><span style="font-style: italic;">Years ago, my friend Julie and mother of Princess aged 16 clipped this recipe out of "The Oregonian" newspaper. Julie remembers reading that this hot chocolate is served at a nice hotel, and from the title it might be </span><span style="font-style: italic;">The Maidstone</span><span style="font-style: italic;"> in East Hampton. If you have details please let us know.</span><br /><br />8 ounces of high-quality semisweet chocolate, finely chopped<br />1/2 cup water<br />1/4 cup light or dark corn syrup<br />1/4 cup granulated sugar<br />2 tablespoons butter, softened<br />6 to 8 cups milk (or half & half or, what the heck, whipping cream)<br /><br />Place chopped chocolate in a heatproof bowl. In a heavy saucepan over medium heat, combine water, corn syrup and sugar. Bring just to a boil and pour immediately over chocolate. Whisk until chocolate is melted and completely integrated, then whisk in butter. (At this point, the mixture can be refrigerated for up to a month.)<br /><br />Place chocolate mixture and milk in a heavy saucepan over medium heat. Whisk constantly until very hot but not boiling. If desired, top with whipped cream and a dusting of cocoa powder. Serve immediately.<br /><br />For individual serving, stir 2 heaping tablespoons of the chocolate base into 1 cup milk, or to taste.<br /><br /><span style="font-weight: bold;">Julie's Notes:</span><br />I usually use Guittard semi-sweet chocolate chips and grind them up in the food processor so they melt easily.<br /><br />I use more like 1 heaping tablespoon for an individual serving and even less for Adelia.<br /><br /><span style="font-weight: bold;">Laura's Notes:</span><br />For the kiddos, I like to use low-fat milk, 4 ounces semisweet chocolate, a 1.55 ounce Hershey's Milk Chocolate Bar and a tablespoon of cocoa powder. I grind the chocolate and cocoa powder in a food processor because I'm lazy.<br /><br /><span style="font-style: italic;font-size:78%;">Story and picture Copyright Laura Flowers 2011. </span><span style="font-size:85%;"><span style="font-style: italic;font-size:78%;">The Maidstone Arms’ Hot Chocolate might be from the Maidstone Hotel.</span><br /></span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com4tag:blogger.com,1999:blog-3791660092154568206.post-91404702231130730672011-11-07T19:54:00.000-08:002011-11-11T22:56:34.751-08:00Better For You Pumpkin Orange Quick Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4aSvt7j7-qfK9pGAnQj8Lq-pNV05-XnSztR9FG3C9uND96hwJ3036R_1_5gwZSjZYNAviCf-IHS22sBhjDMmcZ8OiL3toVx-G5OY_DkL2M4pZV65jhmX91y6cgLn8s7d2vqkSK1ttfY/s1600/Better+For+You+Pumpkin+Bread_0008+wide+110dpi.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4aSvt7j7-qfK9pGAnQj8Lq-pNV05-XnSztR9FG3C9uND96hwJ3036R_1_5gwZSjZYNAviCf-IHS22sBhjDMmcZ8OiL3toVx-G5OY_DkL2M4pZV65jhmX91y6cgLn8s7d2vqkSK1ttfY/s400/Better+For+You+Pumpkin+Bread_0008+wide+110dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5672471919365309634" border="0" /></a><div><div><span style="font-style: italic;">I tried making this bread with whole-wheat flour but it came out gummy so I don’t recommend trying it. Here the sugar is reduced by a whopping 1 1/3 cups and oil by 3/4 cup from the <a href="http://www.thecookingphotographer.com/2009/11/pumpkin-quick-bread-with-orange-zest.html">original recipe</a>. </span></div><div><span style="font-style: italic;"><br /></span></div><div><span style="font-style: italic;">You’ll find this bread is <span class="blsp-spelling-error" id="SPELLING_ERROR_8">not </span>as richly dense, but it’s so much better for you.</span></div><div><a href="https://docs.google.com/document/d/1_KCtYSFQNoZ-1nnb1CzpHR7yB0XA1sPAbNNKgfnFVr4/edit"><span style="color: rgb(255, 102, 0); font-weight: bold; "><span style="font-style: italic; ">Print Recipe</span></span></a><i><br /></i><br /> 1 cup honey<br />1 ripe banana, mashed well<br />1/2 cup juice sweetened apple sauce<br />1/4 cup vegetable oil<br /> Zest from 2 oranges<br /> 1/2 teaspoon vanilla extract<br /> 4 eggs<br />2 cups pumpkin puree or 15-ounce can 100% pure pumpkin<br /> 1 teaspoon salt <br />1 teaspoon ground cinnamon<br /> 1 teaspoon ground cloves<br /> 1/2 teaspoon ground ginger<br /> 1/2 teaspoon allspice<br />1/4 teaspoon ground nutmeg<br /> 1 teaspoon baking powder <br />1 teaspoon baking soda <br />3 cups all-purpose flour<br />Butter and flour for loaf pans <br /><br />1. Preheat the oven to 350 degrees. Lightly butter and flour two loaf pans. Tap off excess flour from pans.<br /><br /> 2. In a large bowl, beat together honey, banana, applesauce, oil, orange zest, vanilla extract and eggs. Beat in pumpkin, salt, cinnamon, cloves, ginger, allspice and nutmeg. Mix in baking powder, baking soda and flour until combined. <br /><br />3. Divide the batter equally between the two pans. Smooth the surface slightly and tap pans on the counter to release air bubbles. <br /><br />4. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Glass and thick ceramic pans may take up to 65 minutes. <br /><br />5. Cool loaves for exactly 10 minutes in pans before removing. Finish cooling on cooling rack.<br /><br />Makes 2 loaves. 24 servings.<br /><br /><span style="font-style: italic;">Nutrition Facts 24 Servings</span> <span style="font-style: italic;">Amount Per Serving</span> <span style="font-style: italic;"> Calories 146.6</span> <span style="font-style: italic;"> Total Fat 3.4 g</span> <span style="font-style: italic;"> Saturated Fat 2.0 g</span> <span style="font-style: italic;"> Polyunsaturated Fat 0.3 g</span> <span style="font-style: italic;"> Monounsaturated Fat 0.4 g</span> <span style="font-style: italic;"> Cholesterol 30.8 mg</span> <span style="font-style: italic;"> Sodium 183.7 mg</span> <span style="font-style: italic;"> Potassium 106.0 mg</span> <span style="font-style: italic;"> Total Carbohydrate 27.2 g</span> <span style="font-style: italic;"> Dietary Fiber 1.3 g</span> <span style="font-style: italic;"> Sugars 12.9 g</span><br /><br /><span style="font-size:85%;"><span style="font-style: italic;">Copyright Laura Flowers 2011.</span></span><span style="font-style: italic;"></span></div></div>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com2tag:blogger.com,1999:blog-3791660092154568206.post-20121673151095760562011-11-03T16:19:00.000-07:002011-11-04T21:17:54.679-07:00Creamed Peas and Baby Potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfCGzK60cNiv_qKsceLB0wqaCJskJ9r3F6igmDHC6W8rpWp-HbjFm2ETcqXehOHo5vPrsao4NY0QNZXvfHOQxWiair_lRNCgkmD1-ljfep8HiNM7h9hsauaVY80osmdKA_GJFEJrNCmo/s1600/Creamed+peas+%2526+potatoes_0029+120dpi.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfCGzK60cNiv_qKsceLB0wqaCJskJ9r3F6igmDHC6W8rpWp-HbjFm2ETcqXehOHo5vPrsao4NY0QNZXvfHOQxWiair_lRNCgkmD1-ljfep8HiNM7h9hsauaVY80osmdKA_GJFEJrNCmo/s400/Creamed+peas+%2526+potatoes_0029+120dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5670913788902849250" border="0" /></a><br /><br />I first tasted this side dish at my Dad’s table. He harvested the potatoes and peas from the garden that morning for this simple farmers dish and it was so good I ate all the leftovers.<br /><br />Now it's one of my most favorite side dishes, even if I don’t grow my own potatoes and peas.<br /><br /><span style="font-weight: bold;font-size:130%;">Creamed Peas and Baby Potatoes</span><br /><span style="font-style: italic;">If you use fresh peas you’ll have to boil them for several minutes until tender.</span> <a href="https://docs.google.com/document/d/15lWiZZL7P_nYmH2rvX75EQQ-AxCaa56Ej0bCJBg55aE/edit"><span style="color: rgb(255, 102, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Print Recipe.</span></span></span></a><br /><br />1 pound baby potatoes<br />1 cup frozen peas<br />1 tablespoon butter<br />1 tablespoon flour<br />1 cup milk<br />Salt & pepper, to taste<br /><br />1. Gently boil potatoes in salted water until tender, about 15 to 25 minutes.<br /><br />2. In a large saucepan melt the butter over medium heat. Stir in flour and cook for 2 minutes. Slowly whisk in milk and season with salt and pepper. Add the potatoes and peas to the sauce and bring to simmer. Stir frequently for about 5 minutes. Remove from heat. Sauce will thicken <span style="font-size:100%;">as it cools.<br /><br /><span style="font-size:78%;"><span style="font-style: italic;">Recipe adapted from source unknown. Picture by Laura Flowers.</span></span></span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com4tag:blogger.com,1999:blog-3791660092154568206.post-29596173395714564682011-11-02T18:58:00.000-07:002011-11-02T19:01:53.483-07:00Garlic Roasted Pumpkin Seeds<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWaTTKB4G1CuPiA51naZ-5xpZE8Luvqm41GZ7zmaB11ae1oHQQYEbFtWWI672tNL1Rlx1NWDJuq_njnkII-yZH0IGP3C_9dFsWjUQWzMysHwLND4QT9Es7Vd0_HylRNBboRK2olJKOwrc/s1600/Garlic+Roasted+Pumpkin+Seeds_0007+110dpi.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWaTTKB4G1CuPiA51naZ-5xpZE8Luvqm41GZ7zmaB11ae1oHQQYEbFtWWI672tNL1Rlx1NWDJuq_njnkII-yZH0IGP3C_9dFsWjUQWzMysHwLND4QT9Es7Vd0_HylRNBboRK2olJKOwrc/s400/Garlic+Roasted+Pumpkin+Seeds_0007+110dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5670583640119947010" border="0" /></a>Yesterday morning I scored a ginormous pumpkin. Boxes of pumpkins sat in front of the local grocery with big fat FREE signs.<br /><br />Of course I grabbed the biggest monstrosity available and lugged it home for seeds. These garlic roasted ones are so simple and tasty my family gobbles them up before they’re cool.<br /><br />So why do I feel a sudden urge to go dumpster diving?<br /><br /><span style="font-weight: bold;font-size:130%;" >Garlic Roasted Pumpkin Seeds</span><br /><span style="font-style: italic;">Every year Clara begs me to make these same toasted pumpkin seeds. </span><a href="https://docs.google.com/document/d/1bGRE5HQmRsJTEcuI9CkRscJs0MxJ1JkvG5k4Z9BuZLk/edit"><span style="color: rgb(255, 102, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Print Recipe.</span></span></span></a><br /><br />Fresh pumpkin seeds<br />Bowl of cold heavily salted water<br />Cooking spray<br />Popcorn or any fine salt<br />Garlic powder<br /><br /><br />1. Place pumpkin seeds in the salted water bowl. Cover and refrigerate overnight.<br /><br />2. Preheat oven to 350 degrees. Line a baking sheet with foil.<br /><br />3. Strain and rinse pumpkin seeds. Place wet seeds on baking sheet. Spray with cooking spray. Season well with salt and garlic powder. Toss to coat.<br /><br />4. Bake until dry and toasted, stirring every 10 minutes at first and every 5 minutes near the end. Cool and store in an airtight container.<br /><span style="font-style: italic;font-size:78%;" ><br />By Laura Flowers.</span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com4tag:blogger.com,1999:blog-3791660092154568206.post-87963800439066641732011-11-01T14:54:00.000-07:002011-11-01T14:59:04.580-07:00Shortcut Butternut Squash Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg759S9qgNPTI9I1_QpkLWbFe1U4LV36DDduEwREytHL1LXJXxsGJxL2JmseXYIEtwXVAOI8k1TVgkYXqJNgLk5FQR6eLwafTHSRdi4bxyquUuJEiQ0pnHahY_7tbMItfnLjlTMCno2R9w/s1600/IMG_7507+120dpi.jpg"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg759S9qgNPTI9I1_QpkLWbFe1U4LV36DDduEwREytHL1LXJXxsGJxL2JmseXYIEtwXVAOI8k1TVgkYXqJNgLk5FQR6eLwafTHSRdi4bxyquUuJEiQ0pnHahY_7tbMItfnLjlTMCno2R9w/s400/IMG_7507+120dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5670150168028682034" border="0" /></a><br /><br />It’s over. It’s actually over. October come back I miss you! I don’t want to take down all my Halloween decorations yet.<br /><br />Sigh… Well at least I have yummy soup.<br /><span style="font-weight: bold;font-size:130%;" ><br />Shortcut Butternut Squash Soup</span><br /><span style="font-style: italic;">Can’t find canned butternut squash? This soup works equally well with a can of 100% pumpkin puree. </span><a href="https://docs.google.com/document/d/1-PoULtyAfEIiZXkV1QW8IFZa-Jb4erAVh1j3XaIv9zw/edit"><span style="color: rgb(255, 102, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Print Version.</span></span></span></a><br /><br />14-ounce can chicken or veggie broth<br />1 medium onion, diced<br />2 carrots, diced<br />3 tablespoons butter<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />1/2 teaspoon cinnamon<br />1/4 teaspoon black pepper<br />15-ounce can Butternut Squash (Found at Whole Foods type stores)<br />2 cups half & half<br /><br />1. In a large pot add broth, onion, carrots, butter, baking soda, salt, cinnamon & pepper. Bring to a high simmer, cover and cook until the vegetables are soft. About 10 to 15 minutes.<br /><br />2. Puree the soup in a blender. Pour it back in the pot. Add squash and half & half. Simmer uncovered for 10 minutes while whisking occasionally. Season with a little salt if needed.<br /><br />3. Spoon into bowls. Drizzle with a little half & half if desired.<br /><br />Serves 6.<br /><br /><span style="font-size:78%;"><span style="font-style: italic;">Recipe adapted from the “Farmer’s Market Organic Butternut Squash” label. Picture by Laura Flowers.</span></span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com7tag:blogger.com,1999:blog-3791660092154568206.post-45632940198551640192011-10-31T09:26:00.000-07:002011-11-01T08:35:55.351-07:00Last Chance Snack Mix<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6zBP_p_YhZLf-F9CjwXXx3t0rWzpSrtVzhJWF0WiSJUGUw3p9MwRmogyBzp3zY5YR0vyJs9dQaYOcZIIr3buDaoDDuGbBTgMSwupfNUyJLQ088_IfFBqPWGV0ikmZFZMxTMEcDj_7JU/s1600/Last+Chance+Snack+Mix_0002+110dpi.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6zBP_p_YhZLf-F9CjwXXx3t0rWzpSrtVzhJWF0WiSJUGUw3p9MwRmogyBzp3zY5YR0vyJs9dQaYOcZIIr3buDaoDDuGbBTgMSwupfNUyJLQ088_IfFBqPWGV0ikmZFZMxTMEcDj_7JU/s400/Last+Chance+Snack+Mix_0002+110dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5669696515478676146" border="0" /></a>I'm sorry, but I need to share my pain for a minute. Near Halloween I get a certain little song stuck in my brain for days and days on end and I think it might be making me crazy. It starts softly around the 15th of October until it's blaring in my head by today.<br /><br />For you, I’m guessing all I have to do is say a few little words and you’ll be yelling at me. So here I go. “This is Halloween. This is Halloween. Halloween Halloween Halloween Halloween.” Is it stuck in your head now too? If not I'm happy to help out with that. Simply watch the video below, dance along and in 12 hours start pulling your hair out.<br /><br />I’m sorry. Will you forgive me? No? How about if I share a super fast snack mix idea?<br /><br />If you’re like me and the last thing you want to do today is cook, clean or bake this might help. It's a crazy lazy mix to take along to a party or to crunch and munch at home while waiting for all those big and small trick-or-treaters to show.<br /><br />After all, it might be your last chance this year to pick up a bag of candy corn mix.<br /><br /><iframe src="http://www.youtube.com/embed/xpvdAJYvofI" allowfullscreen="" frameborder="0" height="315" width="420"></iframe><br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Last Chance Snack Mix</span></span><br /><span style="font-style: italic;">To make this even easier, use a large bag of Cracker Jacks or pick up a big bag of your favorite caramel corn.</span> <a href="https://docs.google.com/document/d/1wlp9xXltE3dzhrY_DP-0rxYy938kAEjTSsy6C9j45t0/edit"><span style="color: rgb(255, 102, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Print Version.</span></span></span></a><br /><br />1 microwave bag caramel corn, popped<br />1 cup mini pretzels<br />1 cup Autumn Candy Corn mix<br />1/2 cup honey roasted peanuts<br /><br />Shake out caramel corn into a large bowl. Add the rest of the ingredients and toss to combine.<br /><br /><span style="font-style: italic;font-size:78%;" >By Laura Flowers.</span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com3tag:blogger.com,1999:blog-3791660092154568206.post-26527279548526535792011-10-28T14:50:00.000-07:002011-10-28T14:53:45.145-07:00Monster Mouths<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_SFMecvFooo2sasLCqWFzknR0uVjQoIKAiOIivZNwWC9dms9RK3XDWNDcmqrJl8_Dk-GYLmjo4g0HNfkMzcPMZSISag5_sJ1skSCstoiUYcYVOp0JjLgW5vYnGzv02fqSOcB3D7HN1Pc/s1600/Monster+Mouths_0001+wide+120dpi.jpg"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_SFMecvFooo2sasLCqWFzknR0uVjQoIKAiOIivZNwWC9dms9RK3XDWNDcmqrJl8_Dk-GYLmjo4g0HNfkMzcPMZSISag5_sJ1skSCstoiUYcYVOp0JjLgW5vYnGzv02fqSOcB3D7HN1Pc/s400/Monster+Mouths_0001+wide+120dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5668663848980747346" border="0" /></a><br /><br />Clara’s 4th grade class is in the middle of their Halloween party right now. The first one where we parents aren’t needed to stick around. The kids had it all under control and it was even their idea to throw a healthy party.<br /><br />When I dropped off this platter I spotted a giant fruit salad and other healthy goodies. I’m pretty proud of them. How often are kids willing to skip the sugar?<br /><br />Maybe the 4th graders are teaching us something. Maybe we don’t need those sugary snacks for a fun party, just a reason to celebrate and some healthy treats.<br /><br />Oh course, I’m pretty sure they won’t be turning down any trick-or-treat candy Monday evening. But I’m still proud of them.<br /><br /><span style="font-weight: bold;font-size:130%;" >Monster Mouths</span><br /><span style="font-style: italic;">I love these! They were so easy too.</span> <a href="https://docs.google.com/document/d/1xtMhoUqH1G4jPM7expFQTzSgXsGxbi3kkAMlhZ0kei8/edit"><span style="color: rgb(255, 102, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Print Recipe.</span></span></span></a><br /><br />Granny Smith apples<br />Juice of 1 lemon<br />Peanut butter<br />Yogurt covered raisins<br /><br />1. Add lemon juice to a large bowl and fill with cold water.<br /><br />2. Slice apples into wedges. Soak in the lemon water for about 10 minutes. Strain and pat dry.<br /><br />3. Spread or pipe peanut butter on one side of apple slices. Place a few raisins on half the apples. Gently sandwich together.<br /><br /><span style="font-style: italic;font-size:78%;" >By Laura Flowers.</span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com12tag:blogger.com,1999:blog-3791660092154568206.post-43768945675906968952011-10-17T16:18:00.000-07:002011-10-17T16:37:54.199-07:00Pumpkin Spice Crispy Treats<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioqLk8o9G44bZ9E8-BJoo3i3tP8LM0Ol9GAhVrjnQPo0Lr5rkemBb1PlszjTd8lqeePtv6SmeATWUmOnJz-s6iuRPK2W3VqxLZQpKRQqrFYOaaNQxXZR51eTgCwuiwAGrfDbFSye4COdk/s1600/pumpkin+spice+crispy+treats_0047+110dpi.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioqLk8o9G44bZ9E8-BJoo3i3tP8LM0Ol9GAhVrjnQPo0Lr5rkemBb1PlszjTd8lqeePtv6SmeATWUmOnJz-s6iuRPK2W3VqxLZQpKRQqrFYOaaNQxXZR51eTgCwuiwAGrfDbFSye4COdk/s400/pumpkin+spice+crispy+treats_0047+110dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5664607172331976738" border="0" /></a>4 out of 5 children will not eat these treats. In fact, those same 4 out of 5 children will sit about whining loudly that they are absolutely starving to death while these cereal bars sit on festive plates directly in front of them, forcing you to make two big bowls of popcorn so these same 4 out of 5 children won’t keel over from extreme after school hunger.<br /><br />The fifth child will actually eat these bars and not complain. As for the adults, they'll enjoy the fall themed flavor variety of these classic cereal bars and grab a second one.<br /><br />Not the 4 out of 5 children however. When asking the 4 out of 5 children why they detest these blameless bars they’ll tell you “because they’re different”, and a couple of them will even be too scared to try a taste.<br /><br />Change is difficult. I’ll give them a few years.<br /><br /><span style="font-weight: bold;font-size:130%;" >Pumpkin Spice Crispy Treats</span><br /><span style="font-style: italic;">Candy corns are cute, but definitely optional.<span style="color: rgb(255, 102, 0);"><span style="font-weight: bold;"> <a href="https://docs.google.com/document/d/1puwlPdSSVissX5hZ6RSYQ-6jGYHkxChnG8yfxBTJYaw/edit?hl=en_US">Print Version.</a></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLu4Nq5UR4zyIG43QN4F9KUJyIgLbzBgn-9FnEbI7VPGECgJZJNrxf6z4qinKKJfncAgvP4vTqdKIYF4iZNld8NgY5IdrKLryVRrZD8XjVhh9mXyJtuF-2v_SWuy91sCziQzOV-vCONk0/s1600/caramel+candy+corn.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLu4Nq5UR4zyIG43QN4F9KUJyIgLbzBgn-9FnEbI7VPGECgJZJNrxf6z4qinKKJfncAgvP4vTqdKIYF4iZNld8NgY5IdrKLryVRrZD8XjVhh9mXyJtuF-2v_SWuy91sCziQzOV-vCONk0/s200/caramel+candy+corn.jpg" alt="" id="BLOGGER_PHOTO_ID_5664606996632835618" border="0" /></a><br /><br />1/4 cup butter<br />10 ounce bag Jet-Puffed Pumpkin Spice Mallows<br />6 cups crisp rice cereal<br />1 cup caramel or plain candy corn<br /><br />Line 13x9-inch pan with foil, with ends of foil extending over sides of pan; lightly grease foil.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMk_AzpuhdSDqnz59FMn2UweRdX4vf88SlM-oMjzvqDH09B6eMB48Vo0_68yoy0FoHCAG-aUqrTTaF5Tl-5qtgGaU3eqlkwHPfDMu3af2mFk97_Nj2-0-3tlJuoNEk2t7RMHbxb4CJvI/s1600/pumpkin+spiced+mallows.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMk_AzpuhdSDqnz59FMn2UweRdX4vf88SlM-oMjzvqDH09B6eMB48Vo0_68yoy0FoHCAG-aUqrTTaF5Tl-5qtgGaU3eqlkwHPfDMu3af2mFk97_Nj2-0-3tlJuoNEk2t7RMHbxb4CJvI/s200/pumpkin+spiced+mallows.jpg" alt="" id="BLOGGER_PHOTO_ID_5664606923589963234" border="0" /></a><br />Microwave butter in large microwaveable bowl on high 45 seconds, or until melted. Add marshmallows; toss to coat. Microwave 1 1/2 minutes, or until marshmallows are completely melted, stirring after 45 seconds. Add cereal, mix well. Press cereal mixture firmly onto bottom of prepared pan and press candy corns lightly into top of cereal bars.<br /><br />Remove cereal mixture from pan, using foil handles. Cut into squares.<br /><br /><span style="font-size:78%;"><span style="font-style: italic;">Recipe from back of Kraft Jet-Puffed package. Pictures by Laura Flowers.</span></span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com15tag:blogger.com,1999:blog-3791660092154568206.post-37150264821520371052011-10-14T05:25:00.000-07:002011-10-14T05:25:00.804-07:00Chicken Noodle Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PzcYnm8B653HluUuRn4MJfgDzZMMWR3D28q03dLq0lsKl2v65hNJEgdxAvELgxyU-y7gFfjDF1gDyYOQOkvJXeqbqIsL0sLASMOXRwB87rrV7DrF4KOEPbL3XZQrcijL0jvdp9nom2A/s1600/chicken+noodle+soup_0005+120dpi.jpg"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PzcYnm8B653HluUuRn4MJfgDzZMMWR3D28q03dLq0lsKl2v65hNJEgdxAvELgxyU-y7gFfjDF1gDyYOQOkvJXeqbqIsL0sLASMOXRwB87rrV7DrF4KOEPbL3XZQrcijL0jvdp9nom2A/s400/chicken+noodle+soup_0005+120dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5663123013645007442" border="0" /></a><br /><br />There are many ways to make chicken noodle soup, but I tend to prefer this method. Maybe because I like my soup vegetables the same texture as the noodles, but more honestly it’s probably because I’m lazy and this is a less fussy process.<br /><br />The vegetables and chicken make the broth and soup at the same time, keeping the cooking effort to a minimum. Which is nice.<br /><br />What you’ll need here is time to let everything simmer. About 2 1/2 hours of it. So this is something I like to make when I’m futzing around the house working on other projects.<br /><br /><span style="font-weight: bold;font-size:130%;" >Chicken Noodle Soup</span><br /><span style="font-style: italic;">This is probably one of our family's favorite recipes.</span> <a href="https://docs.google.com/document/d/1LEIInnM6atZshEtWHdtTqxNMktVu_g34CN7e5Zomumo/edit?hl=en_US"><span style="color: rgb(255, 102, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Print Recipe.</span></span></span></a><br /><br />1 pound carrots cut into 1/2” thick rounds<br />1/2 pound celery, cut into 1/2” thick pieces<br />1 medium onion, diced<br />4-5 pound chicken, cut up<br />1 tablespoon chicken bouillon granules<br />1 tablespoon dried parsley<br />1/4 teaspoon dried oregano<br />1 1/2 teaspoon salt<br />1/2 teaspoon black pepper<br />2 bay leaves<br />14.5 ounce can chicken broth<br />8 cups water<br />12-ounce package frozen egg noodles<br /><br />1. Stir the carrots, celery, onion, chicken bouillon granules, oregano, parsley, salt, pepper, bay leaves and chicken broth together in a large pot or Dutch oven; top with chicken skin side up. Pour the water over chicken. <br /><br />2. Bring to a boil; reduce heat to low, cover and simmer for 2 hours. Scoop out chicken and set aside.<br /><br />3. Return soup to a simmer. Add noodles, cover and cook for 30 minutes.<br /> <br />4. Meanwhile, discard skin and pull meat off of the bones. Shred into bite sized pieces. When noodles are done, return chicken to soup; discard skin and bones. Season with more salt and pepper to taste.<br /><br /><span style="font-style: italic;font-size:78%;" >By Laura Flowers.</span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com10tag:blogger.com,1999:blog-3791660092154568206.post-87802207376348194292011-10-13T08:16:00.000-07:002011-10-13T08:34:45.742-07:00Drunk Blood Punch<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvlZWhP5jsJ0nRVUi4nZvwfGCdNHYyT1w4_O86hzjyjOoR3yoU0m_X0-9LFthwOt7jodx_655vy4kkTuNlLA7ZobcpFrovMa2Xzpn58NKgqcoIYQZzKg8Gb3CsAnxyWSFCNxINoY8riD8/s1600/skeleton+110dpi.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvlZWhP5jsJ0nRVUi4nZvwfGCdNHYyT1w4_O86hzjyjOoR3yoU0m_X0-9LFthwOt7jodx_655vy4kkTuNlLA7ZobcpFrovMa2Xzpn58NKgqcoIYQZzKg8Gb3CsAnxyWSFCNxINoY8riD8/s400/skeleton+110dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5662996965318707378" border="0" /></a>It wouldn’t be right to celebrate Halloween without some kind of festive vat of red punch. Even Bones, our creepy skeleton night watch seems to approve.<br /><br />For a family friendly Halloween fruit punch just leave the spirits out. Or for a mixed crowd, add 1-ounce of clear rum or vodka to individual 1-cup servings.<br /><br /><span style="font-weight: bold;">Drunk Blood Punch</span><br /><span style="font-style: italic;">Michaels sells Halloween shades of drink food coloring by Wilton that will make your punch more blood red than normal food dye.</span> <a href="https://docs.google.com/document/d/16G9LNP6pSVNvtjv4m9GCz8UqkaLIbvlHkbWlSOVmaIA/edit?hl=en_US"><span style="color: rgb(255, 102, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Print Recipe.</span></span></span></a><br /><br />4 cups apple juice<br />46-fluid ounce can fruit punch<br />6-ounce can frozen lemonade concentrate, thawed<br />6-ounce can frozen pink lemonade concentrate, thawed<br />2-liter bottle lemon lime soda<br />1 1/2 cups vodka or clear rum<br />Red food coloring, to preference<br /><br />Combine everything together in a very large punch bowl or two. Stir to combine and chill until ready to use.<br /><br /><span style="font-style: italic;">Makes about seventeen 8-ounce servings. </span><br /><br /><span style="font-size:78%;"><span style="font-style: italic;">By Laura Flowers.</span></span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com2tag:blogger.com,1999:blog-3791660092154568206.post-37875580925787906852011-10-12T14:13:00.000-07:002011-10-12T14:21:53.725-07:00Slow Cooker Pork Chops in Dijon Paprika Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGCUcGx_TSyRM0yViff0TZsuX33fAmKOdTrhElPzx-XyHorTyTEnDX9Zn0399cbGwNi9b_ilfyqGQd0stNk6rgU96P43nUz_S9CKrnSF5sl-1iQneNq4-LH6MuXOO5oqCujuwgvhhQbzE/s1600/pork+chops%252C+sauce+potatoes+slow+cooker_0003+110dpi.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGCUcGx_TSyRM0yViff0TZsuX33fAmKOdTrhElPzx-XyHorTyTEnDX9Zn0399cbGwNi9b_ilfyqGQd0stNk6rgU96P43nUz_S9CKrnSF5sl-1iQneNq4-LH6MuXOO5oqCujuwgvhhQbzE/s400/pork+chops%252C+sauce+potatoes+slow+cooker_0003+110dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5662717855938970002" border="0" /></a>This slow cooker recipe reminds me a little bit of a past trip to Budapest, or what I remember of Budapest, which is the food of course.<br /><br />Most of the dishes I consumed were meat and potatoes with various sauces, many with paprika and mustard. Always with lots of red wine, which gave me nasty hangovers and cravings for more rich and saucy meat and potato dishes.<br /><span style="font-weight: bold;font-size:130%;" ><br />Slow Cooker Pork Chops in Dijon Paprika Sauce</span> <a href="https://docs.google.com/document/d/13Ovd2TXoxKgtL8lgnJq9rVaWj2bvZcsFAUSiRONbLuU/edit?hl=en_US"><span style="color: rgb(255, 102, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Print Recipe.</span></span></span></a><br /><span style="font-style: italic;">Jesse liked this meal so well he ate his portion and the extra one too.</span><br /><br />1 1/2 pounds mixed baby red, purple and white potatoes<br /> 1 (10 3/4 ounce) can Campbell's Healthy Choice Cream of Chicken Soup <br />1/4 cup cooking sherry<br /> 1/4 cup Dijon mustard<br />2 cloves garlic, minced <br />1 teaspoon dried thyme<br />1 teaspoon sweet paprika<br /> 1/4 teaspoon black pepper<br />2 tablespoons butter<br />4 pork chops, any type<br /> <br />1. Grease the slow cooker with light colored oil. Scrub the potatoes and place them snuggled together in a large oval slow cooker. <br /><br />2. In a bowl, mix together soup, sherry, Dijon, garlic, thyme, paprika and pepper. Pour mixture over potatoes.<br /><br /> 3. In a large skillet, melt the butter until the foam subsides over high heat. Gently add the pork chops and season with salt and pepper. Sear both sides.<br /><br />4. Place pork chops on top of the potatoes. Scrape pan drippings into the slow cooker. <br /><br />5. Cover and cook on low heat for 7 to 8 hours or on high for 3 1/2. Plate and spoon sauce over potatoes and pork chops. Season with salt and pepper before serving.<br /><span style="font-size:78%;"> <span style="font-style: italic;"><br />By Laura Flowers. </span></span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com4tag:blogger.com,1999:blog-3791660092154568206.post-45980093879649724592011-10-10T08:31:00.000-07:002011-10-10T09:00:32.314-07:00Ghostly Pretzel Sticks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_1ugFb-1_gg_PQu_CL3Q5UpIDD0d7L0YjxFjV-aoWUTlaxuWAXpfiYFgM7VWvFclbVS1IhUUjaQ6S9ObSUNAd3BwIhZXtpKJrVOFSpjNCc80dQ-uzQyB8lQVmP03cTerDlpdGqB1Bhs/s1600/Ghost+pretzels+2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_1ugFb-1_gg_PQu_CL3Q5UpIDD0d7L0YjxFjV-aoWUTlaxuWAXpfiYFgM7VWvFclbVS1IhUUjaQ6S9ObSUNAd3BwIhZXtpKJrVOFSpjNCc80dQ-uzQyB8lQVmP03cTerDlpdGqB1Bhs/s320/Ghost+pretzels+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5661890136540133314" border="0" /></a>Salty, sweet, fast, cute and fun. This is my favorite kind of Halloween treat!<br /><br /><span style="font-weight: bold;font-size:130%;" >Ghostly Pretzel Sticks</span><br /><span style="font-style: italic;">Candy melts and Wilton Icing are from Michaels.</span> <a href="https://docs.google.com/document/d/13vSUjnuNSrzB4waTyKSoCL37m5wENfUVPrZgkxiyads/edit?hl=en_US"><span style="color: rgb(255, 102, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Print Recipe.</span></span></span></a><br /><br />About 2-3 dozen pretzel rods<br />1 package white candy melts<br />1 squeeze bottle Wilton Black Icing<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEaGT6oRKGO7tFefJFG19IsYFX2r-9ZFcmAcX2FE7UAcg9c1UyObhLOfNnfnaZIPtZH5LX_Dm0DikTH3kIvGqQnuBWn-VJAnjgJWyeMWvfFEungAMNfJYeSmsqUNmJ4jqzb_-C41ktA_I/s1600/Ghost+pretzels+1.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEaGT6oRKGO7tFefJFG19IsYFX2r-9ZFcmAcX2FE7UAcg9c1UyObhLOfNnfnaZIPtZH5LX_Dm0DikTH3kIvGqQnuBWn-VJAnjgJWyeMWvfFEungAMNfJYeSmsqUNmJ4jqzb_-C41ktA_I/s200/Ghost+pretzels+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5661890218259204258" border="0" /></a><br />1. Set out a long sheet of wax paper near your working area. Melt candy melts in microwave according to package directions in a small, deep bowl.<br /><br />2. Dip about 2 1/2-inches of pretzel into candy melts. Shake off excess. Place on wax paper to dry. Repeat.<br /><br />3. Once dry, warm black icing in the microwave with the lid off for about 20 seconds. Screw lid back on and pipe on ghost eyes and mouths. Set on wax paper until dry.<br /><br /><span style="font-style: italic;font-size:78%;" >By Laura Flowers.<br /><br /><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.thecookingphotographer.com%2F2011%2F10%2Fghostly-pretzel-sticks.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-yELA1QM2EoU%2FTpMTFMnDN8I%2FAAAAAAAAClU%2FKzHPQWkCjcs%2Fs1600%2FGhost%252Bpretzels%252B2.jpg&description=Ghostly%20Pretzels" class="pin-it-button" layout="horizontal">Pin It</a><br /><script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script><br /></span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com5tag:blogger.com,1999:blog-3791660092154568206.post-20660871023838194832011-10-06T05:00:00.000-07:002011-10-10T07:41:22.344-07:00Wicked Witch Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4p8j8hRujUYsn0ATF6cpPj7ngG2GB7S2GXUcqJsA45G22OVrPoHWaJEuYtyX7uSJ3zZYj_UhXgWCwILlMgZ8Lxys1tOZywvEtb6W7ZpY0_F6bS-GVF_mL_RHw0cE6u9mgwrOOYHMmjMc/s1600/IMG_6962+scene+110dpi.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4p8j8hRujUYsn0ATF6cpPj7ngG2GB7S2GXUcqJsA45G22OVrPoHWaJEuYtyX7uSJ3zZYj_UhXgWCwILlMgZ8Lxys1tOZywvEtb6W7ZpY0_F6bS-GVF_mL_RHw0cE6u9mgwrOOYHMmjMc/s400/IMG_6962+scene+110dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5660385301298451554" border="0" /></a>For this fun Halloween project, <a href="http://www.mccormick.com/">McCormick</a> and <a href="http://kitchen-play.com/kid-friendly-halloween-with-mccormick">Kitchen Play</a> sent over food coloring and vanilla extract to spark my imagination into proper holiday gear. I think it worked, or I hope it did anyway.<br /><br />With a bit of adult help, even small kids can make these spooky cupcakes. The cone hats are fragile, so I recommend adults make those first since they’ll need time to dry anyway.<br /><br />The rest of the decorating, and maybe even the cupcake preparation with some supervision can be handed off to the younger set.<br /><span style="font-weight: bold;font-size:130%;" ><br />Wicked Witch Cupcakes</span><br /><span style="font-style: italic;">It looks like there’s a lot of frosting here and there is, but you’r</span><span style="font-style: italic;">e going to ne</span><span style="font-style: italic;">ed all of it. </span><a href="https://docs.google.com/document/d/1pc_JJDulM-SgoyDCLcDL5jdQtIZESXn-Ll5bqaKwPnI/edit?hl=en_US"><span style="color: rgb(255, 102, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Print Recipe</span></span></span></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLnnthT_RASIyiyy0ESHrem2cipTatmK_Yzu1RmK9Ju9ApN1mBqxs0T_LwlpCDdWaPoILb-HmYPB8b4JHB31GLXHVzX4Ea2n1LIlbEfLXyP3D1sLghu5vOdi42IZ_46jlNibMoouUr0mE/s1600/IMG_6989+closeup+pick+110dpi.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLnnthT_RASIyiyy0ESHrem2cipTatmK_Yzu1RmK9Ju9ApN1mBqxs0T_LwlpCDdWaPoILb-HmYPB8b4JHB31GLXHVzX4Ea2n1LIlbEfLXyP3D1sLghu5vOdi42IZ_46jlNibMoouUr0mE/s320/IMG_6989+closeup+pick+110dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5660386862668939458" border="0" /></a><br />1 package (18 1/4 ounces) chocolate cake mix<br />1 teaspoon McCormick® Pure Vanilla Extract<br />24 chocolate wafer cookies<br />24 ice cream sugar cones<br />5 (4.25 ounce) tubes black decorating icing<br />McCormick® Assorted Food Colors<br />2 containers vanilla frosting<br />3 (3.75 ounce) packages Rips Whips colored licorice<br />24 Sour Patch Sour Apple Candies (Found in bulk bin.)<br />48 brown Sixlets chocolate coated candies (You’ll have to fish them out of a normal package.)<br />Small round tip & piping bag for eyes, optional<br />24 plastic spiders, optional<br />24 Halloween cupcake liners (Michaels is a great place to find them.)<br /><br />1. One at a time, with the black decorating icing, frost the top of a wafer cookie and the outside of an ice-cream cone. Carefully place the cone on the cookie to make a hat. Set aside to dry for 4 or more hours. Repeat with the rest of the cones and cookies. Keep any remaining black frosting for spider attachment.<br /><br />2. Meanwhile, prepare cake mix as directed on package for cupcakes, adding vanilla. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.<br /><br />3. Tint frosting green with 2 parts green food color and 1 part yellow food color until desired color is reached. Frost cupcakes.<br /><br />4. Using scissors cut the licorice in half. Take 1 of each color and place them around the cupcake for hair. Trim any ends that are too long. Frost the bottom of hats and place them on the cupcakes with enough room to place on faces.<br /><br />5. Place a small amount of black decorating icing on the bottom of plastic spiders and attach them to hats.<br /><br />6. Gently set Sixlets eyes and sour candy apple mouths on cupcakes. Place a couple tablespoons of green frosting in a piping bag and dot on eyes.<br /><br />Makes 24 cupcakes.<br /><br />Prep Time: 45 minutes<br />Set time: 4 hours<br />Cook Time: 20 minutes<br /><br /><br /><span style="font-weight: bold;">McCorm</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEili1Hqy8IERkHsBVvUn1h5A2tcGA6zXP_b9Q6W87fc-wN5cyRt2wKIjRSFQTT8p48_S-VQqjudjIhB54KFKkoAOs-GYG3dbFBfLkR93IOfJC_Z47LeHGiaOs0TTg2_NTmxw8_lKwllXys/s1600/McCormick+halloween.png"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEili1Hqy8IERkHsBVvUn1h5A2tcGA6zXP_b9Q6W87fc-wN5cyRt2wKIjRSFQTT8p48_S-VQqjudjIhB54KFKkoAOs-GYG3dbFBfLkR93IOfJC_Z47LeHGiaOs0TTg2_NTmxw8_lKwllXys/s200/McCormick+halloween.png" alt="" id="BLOGGER_PHOTO_ID_5659776375547873410" border="0" /></a><span style="font-weight: bold;">ick is also sponsoring a wonderful giveaway at Kitchen PLAY. Simply recreate any one recipe from this month’s SideCar Series, post about the experience on your blog and provide a link to your post on <a href="http://kitchen-play.com/kid-friendly-halloween-with-mccormick">Kitchen PLAY</a> to enter. All qualifying bloggers in each course will be entered to win $50 (10 prizes total). The deadline is October 31, 2011. Please review the complete contest rules before entering. Good luck!</span><br /><br /><span style="font-size:78%;"><span style="font-style: italic;">Recipe inspired by McCormick’s Wicked Witch Cupcakes. Photography by Laura Flowers.<br /><br /><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.thecookingphotographer.com%2F2011%2F10%2Fwicked-witch-cupcakes.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-fCo8n6kDmYA%2FTo273JCrgMI%2FAAAAAAAACkU%2FFKuBVPHMTJk%2Fs1600%2FIMG_6989%252Bcloseup%252Bpick%252B110dpi.jpg&description=Wicked%20Witch%20Cupcakes" class="pin-it-button" layout="horizontal">Pin It</a><br /><script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script><br /></span></span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com15tag:blogger.com,1999:blog-3791660092154568206.post-9361417155835860412011-10-04T15:10:00.000-07:002011-10-06T10:06:13.418-07:00Garlic Chicken Tacos with Lemon Avocado Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECfbma1cSYLB3PjAhg6nKGqWHvq-4G4ACsOR58A8oBA3FfrDnG54NYN2Q4ap0L-F_hJubk213A5jPSXSE2Vhs1XVF6WCoabj6_qfqji8rCWxJijrde0m4_5ZzK31KStW2EFAJUNhyHJc/s1600/Garlic+Chicken+Tacos.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECfbma1cSYLB3PjAhg6nKGqWHvq-4G4ACsOR58A8oBA3FfrDnG54NYN2Q4ap0L-F_hJubk213A5jPSXSE2Vhs1XVF6WCoabj6_qfqji8rCWxJijrde0m4_5ZzK31KStW2EFAJUNhyHJc/s400/Garlic+Chicken+Tacos.jpg" alt="" id="BLOGGER_PHOTO_ID_5660426594721298562" border="0" /></a>Happy National Taco Day!<br /><br />Yes, it’s really National Taco Day. I don’t know how you get to be important enough to get on the list for your own holiday, but tacos probably do deserve their own celebration. Especially garlic chicken tacos.<br /><br />Utilizing a rotisserie chicken, this is a fairly speedy weeknight meal.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Garlic Chicken Tacos with Lemon Avocado Sauce</span></span><br /><span style="font-style: italic;">If your serving this to kids (or the heat impaired) you can leave out the jalapeno in the chicken and reduce the sauce’s cayenne pepper to just a pinch.</span> <a href="https://docs.google.com/document/d/1qftooe2sLcJ9X3oGa8RmJvEH7DbUcjXNuX7EJb90qbQ/edit?hl=en_US"><span style="color: rgb(255, 102, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Print Recipe</span></span></span></a><br /><span style="font-weight: bold;"><br />Lemon Avocado Sauce</span><br />1/2 peeled ripe avocado<br />2 tablespoons reduced fat sour cream<br />2 tablespoons fresh lemon juice<br />2 tablespoons canola oil<br />1/4 teaspoon salt<br />1/8 teaspoon cayenne pepper, or to taste<br /><br />Puree the ingredients together in a small food processor. Set aside.<br /><br /><span style="font-weight: bold;">Garlic Chicken Tacos</span><br />1 package stand ‘n stuff corn taco shells<br />1 rotisserie chicken<br />2 teaspoons canola oil<br />2 cloves garlic, minced<br />1 jalapeno, seeded and minced<br />Shredded iceberg lettuce for garnish<br />1 tomato, diced<br /><br />1. Heat up taco shells according to package directions.<br /><br />2. Meanwhile, remove the skin from chicken and discard. Remove meat and shred it into bite size pieces using your hands. Set aside.<br /><br />3. Heat oil in a large skillet over medium-high heat. Add the chicken, garlic and jalapeno and cook until chicken is warmed through, about 3-4 minutes.<br /><br />4. Stuff tacos with chicken and garnish with lettuce, tomato and a drizzle of lemon avocado sauce.<br /><br /><span style="font-size:78%;"><span style="font-style: italic;">Recipe inspired by a tostada in Cooking Light Magazine, September 2011. Picture and recipe by Laura Flowers.</span></span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com7tag:blogger.com,1999:blog-3791660092154568206.post-41176890059608716082011-10-03T10:09:00.000-07:002011-10-03T11:00:56.077-07:00Qdoba Copycat Queso & Ghoulish Goodies Giveaway<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmpfYabuu3MC3yla_nrQ5o0O-lg0VPfF555tL6qHzknMgdbKYffYcBQGwLfchvRlKTWeNUMr1AnLf83kjBL2MtDdlJAzhQoqoHhKxyo5rfW1rTkbFWyOqiNv80xcSgSheEly0U0pxQOY/s1600/IMG_7137+120dpi.jpg"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmpfYabuu3MC3yla_nrQ5o0O-lg0VPfF555tL6qHzknMgdbKYffYcBQGwLfchvRlKTWeNUMr1AnLf83kjBL2MtDdlJAzhQoqoHhKxyo5rfW1rTkbFWyOqiNv80xcSgSheEly0U0pxQOY/s400/IMG_7137+120dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5659327290955004162" border="0" /></a><br /><br />Halloween being my favorite holiday, I thought I’d kick off October with a giveaway. A winner for the totally adorable and doable monster filled cookbook <span style="font-style: italic;">Ghoulish Goodies</span> will be drawn on October 13th.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSInD-3CtYzrJ0312ElIUZmBa6nslFj7r5zlyFzUVXbVYC9nXkGQEaOUiR6Zn3RYfEM-0dhuYx9KnvixHdUrKw-0ubGile4Vfe3vCL9nE1RPWB64XbdMk_FkM5sih0PAohK4nBfCPRCg/s1600/ghoulish+goodies.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSInD-3CtYzrJ0312ElIUZmBa6nslFj7r5zlyFzUVXbVYC9nXkGQEaOUiR6Zn3RYfEM-0dhuYx9KnvixHdUrKw-0ubGile4Vfe3vCL9nE1RPWB64XbdMk_FkM5sih0PAohK4nBfCPRCg/s200/ghoulish+goodies.jpg" alt="" id="BLOGGER_PHOTO_ID_5659315296658675634" border="0" /></a><br /><br />For your part, leave a comment with your favorite Halloween food or recipe.<br /><br />This queso sauce/dip won’t be in there though, but it’s an idea I’ve been meaning to tackle for awhile. My family really likes Qdoba’s queso and I wanted to create a copycat. After a few variations I feel this one is pretty close to the real one, but please let me know what you think.<br /><br />The spooky chips are "Frights Bites Tortilla Chips" from the local grocery store.<br /><br /><span style="font-weight: bold;font-size:130%;" >Qdoba Copycat Queso</span><br /><span style="font-style: italic;">You should be able to find Philadelphia Cooking Creme in the refrigerator section near the cream cheese. </span><a href="https://docs.google.com/document/d/1b9_Yllrm9X_m1n1g8il4qZzTnIupO_Jr-vZb4g7NBe8/edit?hl=en_US"><span style="color: rgb(255, 102, 0);"><span style="font-weight: bold;"><span style="font-style: italic;">Print Recipe</span></span></span></a><br /><br />2 poblano peppers<br />10-ounce container Philadelphia Cooking Creme<br />8-ounce package <a href="http://www.sargento.com/products/5/sargento-fancy-shredded-4-cheese-mexican-cheese/">Mexican Blend Shredded Cheese</a><br />2 medium tomatoes, chopped fine<br />1/2 teaspoon garlic powder<br />1/2 teaspoon onion powder<br />1/2 teaspoon salt<br />1/4 teaspoon sweet paprika<br />1/4 cup minced cilantro<br />1/4 cup water<br />Cayenne pepper, to taste<br /><br />1. Place peppers on a hot grill or under a broiler. Blacken the skins on all sides. Place them in a paper bag and roll top down to seal. Set aside until cool to touch, about 30 minutes. Peel off skins and discard seeds and stems. Chop peppers very fine.<br /><br />2. Add chopped peppers, cooking creme, cheese, tomatoes, garlic powder, onion powder, salt and paprika to a medium size pot and stir over low heat until cheese is melted. <div><br /></div><div>3. Add the cilantro, water and cayenne pepper and stir for another minute or so until it thickens to preference.<br /><br />4. Turn off heat and serve immediately as a dip or sauce.<br /><br /><span style="font-size:78%;"><span style="font-style: italic;">Recipe & photograph by Laura Flowers.</span></span></div>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com21tag:blogger.com,1999:blog-3791660092154568206.post-57727031883382792482011-09-29T16:02:00.000-07:002011-09-29T16:10:36.985-07:00Grilled Ham, Pepperoni and Italian Cheese Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJhay5PA8iS2h6wHgq9zbiy9b6-A3YSbE-pd5MHypfEHyPdkYppjJavtvSDvm6EWHuZf5f0FzUitBlJLp94YQcc9LgftIKdecj9FqxuWvH-nH_uczXzATfoV-Q0TQUbcpR5FD2CPX9DM/s1600/sandwich+ham+pepperoni+Italian+cheese_0014+horizontal+120dpi.jpg"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJhay5PA8iS2h6wHgq9zbiy9b6-A3YSbE-pd5MHypfEHyPdkYppjJavtvSDvm6EWHuZf5f0FzUitBlJLp94YQcc9LgftIKdecj9FqxuWvH-nH_uczXzATfoV-Q0TQUbcpR5FD2CPX9DM/s400/sandwich+ham+pepperoni+Italian+cheese_0014+horizontal+120dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5657922173752470322" border="0" /></a><br /><br />Have you ever used turkey pepperoni before? If not, give it a try. I like it quite a bit. It’s just as good and far less greasy than the regular type.<br /><br /><span style="font-weight: bold;font-size:130%;" >Grilled Ham, Pepperoni and Italian Cheese Sandwich</span><br /><span style="font-style: italic;">For even more flavor, tuck a few peppercinis or a couple thin slices of tomato into your sandwich before grilling. </span><a href="https://docs.google.com/document/d/1c4VEtoPasCGXfsy85Yi-OQLuFUqEAa_Rm7NlInl2W1Q/edit?hl=en_US"><span style="color: rgb(255, 102, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Print Recipe</span></span></span></a><br /><br />Sliced buttermilk bread<br />Butter<br />Black Forrest Deli Ham<br />Turkey Pepperoni<br /><a href="http://www.sargento.com/products/4/sargento-fancy-shredded-6-cheese-italian-cheese/">Shredded Italian cheese</a><br /><br />Heat up a skillet or sandwich press to medium high. Butter outsides of bread. Make sandwiches with ham, pepperoni and cheese to preference. Grill until golden brown.<br /><br /><span style="font-style: italic;font-size:78%;" >By Laura Flowers.</span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com6tag:blogger.com,1999:blog-3791660092154568206.post-52765918685712618002011-09-27T20:39:00.000-07:002011-09-28T08:26:51.711-07:00“Cream” of Broccoli Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFFSRLyRYNbi0ifpOIk7TukG01EKh8ai-1CCCfhMSrATKmfdRB3Lsv8VNVjNoumvQzQ85eCJ9-3j5O2Cuzd1Cu1SOTs2MkkKOCeLOcZ9m9e9g6Ug96gGvE96Nh3ftjLNe9bRikWWpSR0/s1600/20110829_0109+vegan+broccoli+soup+120dpi.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFFSRLyRYNbi0ifpOIk7TukG01EKh8ai-1CCCfhMSrATKmfdRB3Lsv8VNVjNoumvQzQ85eCJ9-3j5O2Cuzd1Cu1SOTs2MkkKOCeLOcZ9m9e9g6Ug96gGvE96Nh3ftjLNe9bRikWWpSR0/s400/20110829_0109+vegan+broccoli+soup+120dpi.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5657431751086514786" /></a><br /><br /><div>It feels like it’s been while since I shared a healthful pure vegetarian recipe.<br /><br />Or maybe I need a break from all the Halloween treat stuff I've been working on. Either way, I'm ready for soup season.<br /><br />Instead of a typical cream base, I used rice for thickness and body. It’s still good, but you can eat a whole lot more without any guilt whatsoever<br /><br /><span style="font-weight: bold;">“Cream” of Broccoli Soup</span><br /><span style="font-style: italic;">You’ll need a blender or food processor for this one. Cooked and pureed rice is the cream base for this healthy vegetable soup. </span><span style="color: rgb(255, 102, 0);"><span style="font-style: italic;"><span style="font-weight: bold;"><a href="https://docs.google.com/document/d/1xvWeifmHF-zA1WeM8pQ34q8ud4i5aWIS-afDTnQjPdA/edit?hl=en_US">Print Recipe</a></span></span></span></div><div><span class="Apple-style-span"><b><i><br /></i></b></span>2 tablespoons olive oil<br />3 cups chopped onions<br />1/4 cup dry white wine<br />2 pound bag broccoli florets<br />2 (14.5 ounce) cans vegetable broth<br />6 cups water<br />2/3 cups uncooked white rice<br />3 vegetable bouillon cubes<br />1 teaspoon dried thyme<br />1 teaspoon salt<br />1/2 teaspoon pepper<br />Pinch of cayenne<br /><br />1. Heat oil over medium-high in an extra large pot. Add onions and cook until tender and start to brown. Deglaze the pan with wine.<br /><br />2. Add the rest of the ingredients. Bring to a boil; reduce heat and cover. Cook until rice and broccoli are tender, about 30-35 minutes.<br /><br />3. Puree soup with a blender in batches. Return to pan, add more salt and pepper if needed and serve.<br /><br /><span style="font-style: italic;" >By Laura Flowers.</span></div>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com7tag:blogger.com,1999:blog-3791660092154568206.post-59054592116626015422011-09-26T11:13:00.000-07:002011-09-26T11:42:54.159-07:00Real Chiles Rellenos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTt9tZQE9O2jyNlN-_RXDHERjsHtp4-JUPJnw95qATdEZ9z1bZty-Q1DR_cLCNFBs2K6ExqiPliX-OThigG4iJfp8xZG8yy5NFUHUedCYTLQd19QOr9C_0xQF7v2WIC5F1wJTHqUWTOfk/s1600/IMG_20110925_100042+%25281%2529.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 288px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTt9tZQE9O2jyNlN-_RXDHERjsHtp4-JUPJnw95qATdEZ9z1bZty-Q1DR_cLCNFBs2K6ExqiPliX-OThigG4iJfp8xZG8yy5NFUHUedCYTLQd19QOr9C_0xQF7v2WIC5F1wJTHqUWTOfk/s400/IMG_20110925_100042+%25281%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5656733350412467138" border="0" /></a>A cell phone picture with my half eaten plate doesn’t do this dish justice, but I’m a lazy photographer and didn’t take my camera to my parents’ house this weekend. I had other plans, like golf and more golf. Not shooting and styling pictures of truly amazing Mexican breakfasts.<br /><br />My Dad spent two early morning hours making these chiles rellenos with freshly picked poblanos from the garden. Who does that? For crying out loud I had toast and tea for breakfast this morning.<br /><br />I think I might be pouting a little and need a Sunday morning do-over. Starting with breakfast and ending with lots of golf. I’d even settle just for another fresh-fried chile relleno.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Real Chiles Rellenos</span></span><br /><span style="font-style: italic;">"Chiles rellenos, that classic Mexican dish of cheese-stuffed fried peppers, is made from scratch in this recipe. Make the stuffed peppers ahead of time and freeze; then take out and fry another day to make your dinner preparation easier."</span> <a href="https://docs.google.com/document/d/1oNZ2oDnUzXg21UIcsX1Xl9-6BJCyJ4qs25alKWNytCo/edit?hl=en_US"><span style="color: rgb(255, 102, 0);"><span style="font-weight: bold;">Print Recipe</span></span></a><br /><br />INGREDIENTS:<br />4 large poblano peppers<br />1/2 cup shredded mozzarella cheese<br />1/2 cup shredded Monterey Jack cheese<br />1/2 cup shredded Cheddar cheese<br />1/4 cup all-purpose flour for dredging<br /><br />1 (14.5 ounce) can Mexican-style stewed tomatoes<br />1 tablespoon vegetable oil<br />1/2 onion, chopped<br />1 clove garlic, minced<br />1 1/2 cups chicken broth<br />2 tablespoons distilled white vinegar<br />1 teaspoon dried Mexican oregano, crushed<br />1/2 teaspoon ground cumin<br />1/2 teaspoon black pepper<br />1/2 teaspoon hot pepper sauce (such as Cholula®)<br />1/8 teaspoon ground cinnamon<br /><br />1/3 cup all-purpose flour<br />1/2 teaspoon salt<br />5 egg whites at room temperature<br />1 egg yolk, beaten<br /><br />1/4 cup all-purpose flour for dredging<br />1 cup oil for frying, or as needed<br />Sour cream for garnish<br /><br />DIRECTIONS:<br />1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.<br /><br />2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.<br /><br />3. Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.<br /><br />4. To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.<br /><br />5. Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.<br /><br />6. To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.<br /><br />7. Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.<br /><br />Servings Per Recipe: 4<br /><br /><span style="font-style: italic;">Prep Time: 45 Minutes</span> <span style="font-style: italic;">Cook Time: 45 Minutes</span> <span style="font-style: italic;">Ready In: 2 Hours 20 Minutes</span><br /><br />Nutrition Information<br />Calories: 418; Total Fat 22.9g; cholesterol 89mg; Sodium 880mg; Total Carbs 33.9g; Fiber 4.9g; Protein 21g<span style="font-style: italic;"></span><br /><br /><span style="font-size:85%;"><span style="font-style: italic;">Recipe submitted by *Fat~Dog~Lane* to AllRecipes.com.</span></span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com4tag:blogger.com,1999:blog-3791660092154568206.post-34750145756076642372011-09-24T09:37:00.000-07:002011-10-10T10:31:49.340-07:00Chicken & Dumplings. Weekend comfort food.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3Qx4hT5-UIUGrNYGssAns1v_WiJhPiGOkmCXvWzZkHwySVLqyt90dFWF0SbRekei1SoarVhkuPnlPpoQCNa8V-6gHnH-ZrGvdSOmgwHHw57f36ZSs_bYIRh-z7vLrTc-OtmBXBcQEyY/s1600/chicken+and+southern+dumplings_0012+110dpi.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3Qx4hT5-UIUGrNYGssAns1v_WiJhPiGOkmCXvWzZkHwySVLqyt90dFWF0SbRekei1SoarVhkuPnlPpoQCNa8V-6gHnH-ZrGvdSOmgwHHw57f36ZSs_bYIRh-z7vLrTc-OtmBXBcQEyY/s400/chicken+and+southern+dumplings_0012+110dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5655967805785157730" border="0" /></a>Ahh. Hear that? Silence. Or almost.<br /><br />Actually, there’s Wii Pet Sports “music” droning repeatedly in the background, a barking begging dancing dog hoping I’ll drop anything semi edible, the sizzling of potatoes and bacon and the rolling boil of a tea kettle. Other than that it’s a pretty peaceful Saturday.<br /><br />Which is the kind of day that’s nice for taking two hours for boiling chicken on a stove. It doesn’t take much work, but the waiting time is long. Prep work is minimal if you can purchase a cut up chicken. If not, the instructional video below from the sadly defunct Gourmet Magazine is fantastic if you need a little help.<br /><br />So please don’t let cutting up a chicken stop you from making this comforting classic.<br /><br /><iframe src="http://www.youtube.com/embed/zW5BFvCmV7k" allowfullscreen="" frameborder="0" height="315" width="420"></iframe><br /><br /><span style="font-weight: bold;font-size:130%;">Chicken & Dumplings</span><br /><span style="font-style: italic;">If you prefer a thicker broth, mix together 1 tablespoon of cornstarch with 2 tablespoons cold water and stir it into the soup before adding the shredded chicken.</span> <a href="https://docs.google.com/document/d/1sCtAgeVFWF-Pa9F9SNG3C97C6WHJc9FOQGWQRITBFmA/edit?hl=en_US"><span style="color: rgb(255, 102, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Print Recipe</span></span></span></a><br /><br />1 large broiler-fryer chicken, cut up<br />3 celery ribs, sliced<br />4 carrots, peeled and sliced<br />1 medium onions, diced<br />1 (14 1/2 ounce) cans chicken broth<br />2 tablespoons dried parsley<br />2 teaspoons chicken bouillon granules<br />1 1/2 teaspoons salt<br />3/4 teaspoon pepper<br />Water<br /><br /><span style="font-weight: bold;">Dumplings</span><br />2 cups flour<br />4 teaspoons baking powder<br />1 teaspoon salt<br />3/4 cup milk or chicken broth<br />2 tablespoons vegetable oil<br /><br />Stir the celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pot or Dutch oven; top with chicken skin side up. Add enough water to cover chicken.<br /><br />Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.<br />Remove chicken and let stand until cool enough to handle.<br /><br />Remove skin from chicken and tear meat away from bones. Shred chicken into bite size pieces. (Add cornstarch here if using.) Return meat to soup; discard skin and bones. Add more salt and pepper to taste, if desired. Return soup to a simmer.<br /><br />In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough. Drop by tablespoonfuls into simmering soup.<br /><br />Cover and simmer for 15 to 20 minutes. Serve immediately.<br /><br />Yield: 5 to 6 servings.<br /><br /><span style="font-size:78%;"><span style="font-style: italic;">Adapted from Steph's Country Kitchen Goodness and Food.com. Picture by Laura Flowers.</span></span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com6tag:blogger.com,1999:blog-3791660092154568206.post-2137025237450092952011-09-23T08:49:00.000-07:002011-09-23T09:02:14.840-07:00Pork Noodle Bowls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLOcga3Rf5EbnSUUWvEMt91s3IWmw9bH8f-j52XVWtFBHhc27XEo41E3bIC9saEiZqf04z9fismPu_qCYri2zFDZxdevtSxqVPWw2B7LWewx1tE67KMlYsUcUUjVjZDkSQvnaCVmnArU/s1600/Pork+Noodle+Bowl_0014+110dpi.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 279px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLOcga3Rf5EbnSUUWvEMt91s3IWmw9bH8f-j52XVWtFBHhc27XEo41E3bIC9saEiZqf04z9fismPu_qCYri2zFDZxdevtSxqVPWw2B7LWewx1tE67KMlYsUcUUjVjZDkSQvnaCVmnArU/s400/Pork+Noodle+Bowl_0014+110dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5655585754524333250" border="0" /></a>Thursday after school is art day around here. A surprisingly good-natured college student attempts to teach a room full of noisy messy chatty silly 9-year-old girls how to draw.<br /><br />Which is fun for all of us, but most of my time is spent trying to quiet them down enough for the young woman to teach, sweeping up crumbs and popcorn, telling the dog to stop barking and wiping down walls where mysterious smears appear from charcoal coated hands.<br /><br />So this was a simple and inexpensive alternative to going out to eat last night. I think the prep took about ten minutes and the cooking time was about the same.<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Pork Noodle Bowls</span></span><br /><span style="font-style: italic;">Once you start cooking everything is going to go too fast for prep work, so have your ingredients ready before you begin.</span><span style="font-style: italic;"> <a href="https://docs.google.com/document/d/1e0LxykMkkp7ymFaBZQ5Sw80_EApnJmt7jHeYFs3LU4k/edit?hl=en_US"><span style="color: rgb(255, 102, 0);"><span style="font-weight: bold;">Print Recipe</span></span></a><br /></span><br />3 packages ramen noodles, any flavor<br />2 teaspoons chili oil<br />.75 pounds thinly sliced boneless pork chops or other pork cuts<br />2 cloves garlic, minced<br />1 teaspoon grated ginger<br />1 cup low-sodium chicken broth<br />2 tablespoons soy sauce<br />2 cups baby spinach, roughly chopped<br />1 large carrot, grated<br />1/4 cup chopped cilantro<br /><br />1. Bring a large pot of water to a boil.<br /><br />2. Meanwhile, Cut the pork into bite size strips. In an extra-large skillet heat the chili oil over medium-high heat. Add the pork and stir-fry until no longer pink. Add the garlic and ginger and cook for 30 seconds. Carefully add the chicken broth and soy sauce. Scrape the bottom of the pan while you stir.<br /><br />3. Bring the broth to a boil. Add the spinach and carrot. Cook until spinach is wilted and carrot is cooked, about 3 minutes. Turn off heat.<br /><br />4. Place the ramen noodles in the boiling water (throw away the flavor packets). Cook for exactly two minutes and strain. Place noodles and cilantro in with the pork mixture. Toss well and let the broth soak into the noodles for a couple of minutes.<br /><br />Serves 4.<br /><br />By Laura Flowers.The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com4tag:blogger.com,1999:blog-3791660092154568206.post-24471494992912568052011-09-22T16:28:00.000-07:002011-09-22T16:34:55.687-07:00Cheeseburger Skillet Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclqd96YS3rCtJwNk4Nn0zTLJBBlYJ959DXIPU-FGIHdQI3xzcQo4i2iqyM7t5U_UbIxUWZJBpqDajfaBJZQQ5qmbMtNXgj7Ne8qBiWzTUVyHsnO02o6aONRSg5q0QXM-3q21QKn1s_jE/s1600/Cheeseburger+Skillet+Dinner_0021+clara+110dpi.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclqd96YS3rCtJwNk4Nn0zTLJBBlYJ959DXIPU-FGIHdQI3xzcQo4i2iqyM7t5U_UbIxUWZJBpqDajfaBJZQQ5qmbMtNXgj7Ne8qBiWzTUVyHsnO02o6aONRSg5q0QXM-3q21QKn1s_jE/s400/Cheeseburger+Skillet+Dinner_0021+clara+110dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5655330648338556866" border="0" /></a>I won a battle. Clara walked up to the skillet and said, “Mom that looks good!” She didn’t even notice the vegetables right away. Until she started eating, but she finished her dinner for a change anyway.<br /><br />This isn’t anything fancy obviously, and maybe that’s the key. If the school lunch humans would mix vegetables into their meals instead of leaving them as a side, maybe more would be eaten instead of tossed untouched into garbage cans.<br /><br />Too bad there are all those stupid rules that prevent any creativity from the school lunch staff. Maybe someday, and someday soon. Things are starting to change for the better I hear. Clara came home last week and bragged about the slices of fresh cantaloupe on her tray.<br /><br />It’s a good start.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Cheeseburger Skillet Dinner</span></span><br /><span style="font-style: italic;"><a href="https://docs.google.com/document/d/1Gan94OEr589Edrz1oD5gMCGrfCPCpt5d4cMFTzT2zvw/edit?hl=en_US"><span style="color: rgb(255, 102, 0);"><span style="font-weight: bold;">Print Recipe</span></span></a></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRHpecQSkHx-BUWn84Vcytm4fBwb1CRlMV0iuzwFhv5xZEOwgbclBjKlwJ8NRevQ_gDw8ciCz_tpsQ1lX18gF5_OUGlGli71J9_R6VsoGGlpA2u2x4NqLBfRNWxnzHJgAUd6XRj40ueB4/s1600/Cheeseburger+Skillet+Dinner_0017+110dpi.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRHpecQSkHx-BUWn84Vcytm4fBwb1CRlMV0iuzwFhv5xZEOwgbclBjKlwJ8NRevQ_gDw8ciCz_tpsQ1lX18gF5_OUGlGli71J9_R6VsoGGlpA2u2x4NqLBfRNWxnzHJgAUd6XRj40ueB4/s320/Cheeseburger+Skillet+Dinner_0017+110dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5655330787830788018" border="0" /></a><span style="font-style: italic;"><br />A fast, fun and slightly adapted Taste of Home recipe.</span><br /><br />1 package deluxe macaroni and cheese, the type with the sauce packet (I used Annie’s Creamy Deluxe Shells & Real Aged Cheddar Sauce.)<br />1-pound ground beef<br />1/2 cup chopped onion<br />Dash of seasoning salt<br />1 package (16 ounces) frozen mixed vegetables (without lima beans)<br />1/3 cup ketchup<br />1/4 cup water<br />1/2 teaspoon prepared mustard<br />1/4 teaspoon garlic powder<br />1 cup shredded sharp cheddar cheese<br />Salt and pepper to taste<br /><br />Prepare macaroni and cheese according to package directions.<br /><br />Meanwhile, in a large skillet, brown beef with the onion and a dash of seasoning salt, drain. Stir in vegetables, ketchup, water, mustard and garlic powder. Cook until vegetables are crisp-tender, about 10 minutes. Add cheddar cheese and stir until melted. Mix in macaroni and cheese. Season generously with salt and pepper.<br /><br />Yield: 4-6 servings. Total time 25 minutes.<br /><br /><span style="font-style: italic;font-size:78%;" >Recipe adapted from <a href="http://www.tasteofhome.com/Recipes/Cheeseburger-Skillet-Dinner">Taste of Home</a>. Picture by Laura Flowers. </span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com7tag:blogger.com,1999:blog-3791660092154568206.post-46210264145537517082011-09-21T06:21:00.000-07:002011-09-21T08:37:35.892-07:00Sausage Apple & Red Potato Skillet<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkO6nS6sv0xAwgu0kl0UuuUKmaaAGtMjNGuQsnZJ281ZN0WqwUpnhJ-kIWe1IdJbGiqgSWKrJDpE4A_x3xFt6IJnW6r395w1YmPaP586OtF-KpyStD9AuKKp7wfLQoQSjGjUnxxep6-0/s1600/sausage+potato+apple+skillet_0048+horizontal+120dpi.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkO6nS6sv0xAwgu0kl0UuuUKmaaAGtMjNGuQsnZJ281ZN0WqwUpnhJ-kIWe1IdJbGiqgSWKrJDpE4A_x3xFt6IJnW6r395w1YmPaP586OtF-KpyStD9AuKKp7wfLQoQSjGjUnxxep6-0/s400/sausage+potato+apple+skillet_0048+horizontal+120dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5654617979501197218" border="0" /></a><br /><br />This is so stinking easy and tasty that it's going in my arsenal of emergency what-the-heck-am-I-going-to-feed-the-family recipes.<br /><br />A skillet like this will be especially helpful on those days I sneak away on my bike for several hours. I can see myself telling Jesse, “Oh yeah Honey, I spent the time and made that skillet dinner you really like.”<br /><br />Who needs Hamburger Helper anyway?<br /><br /><span style="font-size:180%;">Sausage </span><span style="font-size:180%;">Apple & Red Potato Skillet</span><br /><span style="font-style: italic;"><a href="https://docs.google.com/document/d/13kyiYDhd85rB8ywifxxPEUIZhcfqyxssNe0R5qT5oUY/edit?hl=en_US"><span style="color: rgb(255, 102, 0);"><span style="font-weight: bold;">Print Recipe</span></span></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpp-wfErxkrm8enmc02CGtOt-48nJX0wBoCsWAkV67sT7KqYzgpfsLtdkiLYeFPXnAUtrI7pUz1j5FFuDfEKjf2xnhSCrSUSjbnGy7PQYUOd5s0lUWsM9t1pCv4TRXhUfzCd41LQOOd0/s1600/sausage+potato+apple+skillet_0005+110dpi.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpp-wfErxkrm8enmc02CGtOt-48nJX0wBoCsWAkV67sT7KqYzgpfsLtdkiLYeFPXnAUtrI7pUz1j5FFuDfEKjf2xnhSCrSUSjbnGy7PQYUOd5s0lUWsM9t1pCv4TRXhUfzCd41LQOOd0/s320/sausage+potato+apple+skillet_0005+110dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5654618590338378098" border="0" /></a><span style="font-style: italic;"><br />This super quick skillet dinner will be ready to serve in less than 20 minutes.</span><br /><br />3 tablespoons butter<br />12-ounce package apple chicken sausage<br />20-ounce package refrigerated rosemary garlic red potato wedges<br />1 medium onion, cut into wedges<br />1 apple, cut into wedges<br />1/3 cup apple cider vinegar<br />3 tablespoons sugar<br /><br />1. In a very large skillet, melt the butter over medium high heat. Slice the sausage into 3/4-inch pieces and add them to the skillet. Cook until both sides of the sausage brown.<br /><br />2. Add the potatoes, onions and apple slices. Toss to combine and continue to cook until the potatoes are golden brown.<br /><br />3. Stir together vinegar and sugar and pour the mixture into the skillet. Stir to coat and cover with a lid. Lower the heat to medium and cook for 8-10 minutes, or until the potatoes and apples are tender and the vinegar is absorbed.<br /><br /><span style="font-size:78%;"> <span style="font-style: italic;">Recipe and photographs by Laura Flowers.</span></span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com8tag:blogger.com,1999:blog-3791660092154568206.post-62469047266805272552011-09-20T15:30:00.000-07:002011-09-20T15:48:56.370-07:00Shortcut Gnocchi with Vodka Tomato Cream Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6l7IX90MjBIAH2-1dxYHKjAXCcVkXSmOxM5lwknSZLyvu43kB1K3YKcN5CBmVavJ2RIfI9CmE4FFN9JXoatEY8XY0_Xy3qyyvVkkhSU9d_GJ8m-EHsRkq9-eh5lgbohlHobiC_iNOBk/s1600/gnocchi+with+tomato+cream+sauce_0010+110dpi.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6l7IX90MjBIAH2-1dxYHKjAXCcVkXSmOxM5lwknSZLyvu43kB1K3YKcN5CBmVavJ2RIfI9CmE4FFN9JXoatEY8XY0_Xy3qyyvVkkhSU9d_GJ8m-EHsRkq9-eh5lgbohlHobiC_iNOBk/s400/gnocchi+with+tomato+cream+sauce_0010+110dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5654574343160594786" border="0" /></a>My goal this week is to cook all our dinners because we’ve been eating out way too much this month. We’re busy like everyone else, but I need to get control of this time crunch issue.<br /><br />Today’s recipe is a combination of an easy gnocchi recipe and my favorite vodka sauce from <span style="font-style: italic;">Cooks Illustrated</span>.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Shortcut Potato Gnocchi </span></span><br /><span style="font-style: italic;">This recipe uses a food processor, but can be made in a stand mixer with a paddle attachment instead. Each batch serves about 3 people, if you need more gnocchi make a second batch.</span><br /><br /> 1 cup water<br /> 1 egg <br />1 teaspoon butter, softened<br /> 1/2 teaspoon<br />salt<br /> 1/8 teaspoon garlic powder <br />1 cup unbleached all-purpose flour or whole-wheat pastry flour <br />2 cups instant potato flakes <br /><br />1. Bring a large pot of salted water to a boil. <br /><br />2. Meanwhile, place the water, egg, butter, salt and garlic powder in the food processor. Process until combined. Add the flour and pulse to mix in. Add the potato flakes and pulse to combine. <br /><br />3. Move dough to a clean surface and knead for about 20 seconds. Grab chunks of dough and form into snakes. Cut 1/2 inch wide pieces from snakes and roll each piece into a ball with a fork. Pull the fork back toward you for a roll or two to make gnocchi shape. <br /><br />4. Gently boil gnocchi until they float to the top and then cook for two more minutes. Remove gnocchi with a slotted spoon and serve with your favorite sauce. <br /><br /><span style="font-weight: bold;font-size:130%;" >Gnocchi with Vodka Tomato Cream Sauce</span><br /><span style="font-style: italic;"><a href="https://docs.google.com/document/d/1pBVwv54Av2_8UExGUxKkLw4nJM8Rp_MbgDHMXvMRvCQ/edit?hl=en_US"><span style="color: rgb(255, 102, 0);"><span style="font-weight: bold;">Print Both Recipes</span></span></a><br />There's enough sauce here for two batches of gnocchi.</span><br /><br />1 or 2 recipes Shortcut Gnocchi, above<br />1 (28 ounce) can whole tomatoes, drained and liquid reserved <br />2 tablespoons extra-virgin olive oil <br />¼ cup minced onion<br /> 1 tablespoons tomato paste <br />2 cloves garlic, minced <br />¼ teaspoon red pepper flakes <br />Salt<br /> 1/3 cup vodka<br /> ½ cup heavy cream <br />2 Tablespoons minced fresh basil <br />Grated Pecorino Romano cheese, for serving <br /><br />1. Make gnocchi, set aside on wax paper.<br /> <br />2. Start heating heavily salted water for pasta. Puree half of the tomatoes in a food processor until smooth. Chop the remaining tomatoes into ½ inch pieces, discarding the cores. Combined the pureed and diced tomatoes in a 2-cup liquid measuring cup. Add reserved liquid to make 2 cups. <br /><br />3. Heat the oil in a large saucepan. Add the onion and tomato paste and cook, stirring occasionally, until the onion is light golden around the edges, about 3 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.<br /><br /> 4. Stir in the tomatoes and ½ teaspoon salt. Remove pan from heat and add the vodka. Return the pan to medium high heat and simmer, stirring often for 10 minutes to cook off the vodka. (Lower heat to medium if simmering is too vigorous.) Stir in the cream and cook for 1 to 2 minutes until hot.<br /><br /> 5. Cook the gnocchi according to the above directions. Drain and place gnocchi in a serving dish. Top with sauce, season with a little salt, pepper and handful of Pecorino Romano.<br /><br /><span style="font-size:78%;"><span style="font-style: italic;">Gnocchi original recipe source from About.com. Adapted by Laura Flowers for a one bowl method. Sauce recipe from "The Best of America's Test Kitchen, Best Recipes and Reviews 2008". Picture by Laura Flowers.</span></span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com5tag:blogger.com,1999:blog-3791660092154568206.post-90428623552927814192011-09-15T08:26:00.000-07:002011-09-15T08:37:53.498-07:00Chunka Hunka Chocolove Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wPKUARB9TXQrET69OB9TpI97FFX1fnj0DP_Ag04Sf1iDs3ApY9GGzTNt4IrKtmkmu9g6KVfPpdXuAXVwR5a8DQPRubA_SQ9sgJrBu-pxB7UUlOuqo6App-zJoA_Y1ozg0s_Uct9XkQk/s1600/Chunka+Hunka+Chocolove+Cookies_0004+120dpi.jpg"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wPKUARB9TXQrET69OB9TpI97FFX1fnj0DP_Ag04Sf1iDs3ApY9GGzTNt4IrKtmkmu9g6KVfPpdXuAXVwR5a8DQPRubA_SQ9sgJrBu-pxB7UUlOuqo6App-zJoA_Y1ozg0s_Uct9XkQk/s400/Chunka+Hunka+Chocolove+Cookies_0004+120dpi.jpg" alt="" id="BLOGGER_PHOTO_ID_5652609547240677554" border="0" /></a><br /><br />Desserts haven’t really been my thing lately, but when my friend Veronica won a blue ribbon at a fair for my chocolate chip version of this cookie I couldn’t resist playing around and making a chunky chocolate variation.<br /><br />Be forewarned. This isn’t your average chocolate chip cookie preparation. So please don’t swear at me too much when you discover how many dishes stack up in your sink.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Chunka Hunka Chocolove Cookies</span></span><br /><span style="font-style: italic;"><a href="https://docs.google.com/document/d/1sAta6v0mt9s6FWxVZH1EOlPxhhmwi7xGz8yI09BPRg0/edit?hl=en_US"><span style="color: rgb(255, 102, 0);"><span style="font-weight: bold;">Print Recipe</span></span></a><br />If milk chocolate is more your thing than dark, swap out the 65% cocoa bar for another 33% one.</span><br /> <br />1/2 cup old fashioned oatmeal <br />1 cup (2 sticks) unsalted butter, softened<br /> 3/4 cups fresh light brown sugar, packed<br /> 3/4 cups granulated sugar <br />1 teaspoon salt<br /> 1 Tablespoon real vanilla extract <br />1/2 teaspoon white vinegar<br /> 2 large eggs<br /> 1 1/2 teaspoons baking soda <br />2 cups good quality all purpose flour<br /> 1 cup walnut pieces<br />3.2 ounce bar Chocolove 65% Cocoa Content<br />3.2 ounce bar Chocolove 55% Cocoa Content<br />3.2 ounce bar Chocolove 33% Cocoa Content<br /><br /> 1. Preheat oven to 350 degrees. Line baking sheets with parchment paper. <br /><br />2. Chop chocolate bars into small chunks. Set aside.<br /><br />3. In a nonstick skillet over medium heat toast the oatmeal stirring often until fragrant and some of the oatmeal is light golden in color. About 3 minutes. Transfer the oatmeal to a food processer and grind until fine and powdery. Set aside. <br /><br />4. In the skillet, melt 1 stick of the butter over medium heat until foamy and lightly golden brown. Strain out solids and place butter in the refrigerator to cool to about room temperature. <br /><br />5. Spread the walnuts onto a plate and microwave in 30 second increments 2 or 3 times until toasted, stirring in-between. Let the walnuts cool slightly. <br /><br />6. Mix in a stand mixer the softened butter, browned butter, brown sugar, granulated sugar, salt, vanilla extract, and vinegar into the and beat on slow to combine, and then on high speed until fluffy and lighter in color. <br /><br />7. Add the eggs and mix until combined. Add the oatmeal and baking soda and beat for another minute. Next, add the flour half at a time and mix on low speed just until incorporated.<br /><br /> 8. Stir in chocolate pieces with all their crumbs and the walnuts with a wooden spoon.<br /> <br />9. With a size 50 cookie scoop or a generous tablespoon, drop the dough onto parchment paper 3 inches apart. <br /><br />10. Bake for 9 to 11 minutes or until golden around the edges. Remove from oven and let set on the cookie sheet for 3 minutes before moving to a cooling rack.<br /><br /><span style="font-style: italic;">Makes about 45 cookies. </span><br /><br /><span style="font-style: italic;font-size:78%;" >By Laura Flowers.</span>The Cooking Photographerhttp://www.blogger.com/profile/09227831809462588981noreply@blogger.com12