tag:blogger.com,1999:blog-38117839736365975592024-03-13T13:08:17.946-05:00Your Kitchen ScentsStriving to help shape how you utilize your kitchen. Start making healthy cost, and time effective choices today. You will be on your way to a lifestyle you will be passionate about. Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-3811783973636597559.post-80240408368534830912014-02-04T04:35:00.000-06:002014-02-04T04:35:25.404-06:00A short story of a young cook. I'm not a 4-star chef. I never took cooking classes. My mom never showed me secrets in the kitchen. Actually I was never allowed in the kitchen when I was younger. It was my moms domain and no one was really allowed to just stroll into there and grab what ever the wanted. When I was 18 I left my parents house but didn't live where I had a stove or oven. I just had a George Foreman and a microwave. So you can guess how simple my cooking was at the time. It wasn't till I was nearly 20 that I started actually cooking in my own place. I always wanted to spice things up, add something unique and try something new.<br />
<br />
There was a lot of trial and errors. There were dishes that astounded me and who ever might have been eating it with me, and there were other dishes that I ended up having to throw away cause it tasted horrible and there was no turning it around. I've burnt a ban with no food in it, I've charred rice and turned noodles into mush. I've under cooked baked chicken, I've over salted chili.... Now when I say I over salted chili. I don't mean a little bit. This was the first time working with salt, and I didn't think at the time that salt, onion salt, garlic salt, would just turn out to be A LOT of salt! I tried to balance it out with pepper but I had over done it to much. I was a horrible cook. I gave up for awhile. But then I wanted to try again. Cooking was just to intriguing for me. It resembled an art and I liked that. The creative process from prep to plate. <br />
<br />
So I started working at a small town restaurant in the valleys of south Minnesota near Winona. Since I had absolutely no kitchen skills he wanted to start me on Dishes just like any non culinary school inspired cook will start. So I did that for about three-four weeks and I begged to start cooking. So he gave me a key and had me open the place up at 6am turn everything on get prep going, get things ready and he would be there by the time we opened to help me cook. So breakfast was my first challenge. I'd cooked eggs plenty of times. But if I screw up in a pan for my own food... say I break a yolk, I just turn it into a over hard or scrambled no biggie. You break the yolk when your trying to make a over easy/over medium in a kitchen for someone else you start over till it's correct. Plain and simple. I got yelled at over and over. This was probably when I was about 22 yrs. old. I didn't work there for long. Maybe a few months.<br />
<br />
That was an on going problem with me. I never liked to stay at one place for to long. I kept changing jobs, and places. But it wasn't the last time I cooked in a restaurant. That was my first job. The Alba House. small little valley restaurant in Alba, MN. I grew up about 20 min. from there. After that I worked at a Subway, which A. wasn't really a restaurant, but I learned some new skills. Then Grandma Links Kitchen in Minong WI. After that I moved back down to Plainview, MN and started working at a Deli/Catering company. When I moved to help a buddy do DJ in Byron, MN I started working at a family restaurant called the Bears Den. Shortly after that I moved up to Minneapolis for schooling in music. After school i needed a secondary job and something to supplement my income so I moved to Burnsville and shortly after that started working at a huge pool hall cafe called Shooters Billiards. That was three years ago, and I'm still here. Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-54184883421974314522013-10-12T23:57:00.005-05:002014-02-04T04:33:21.678-06:00Help to keep your calories per day in check. Trying to keep each meal and snack in control when you are working on cutting calories can seem like a pain. You may eat to much one meal and feel you have to skip one or cheat and try again tomorrow. But this is an easy way to help you eliminate or at least make these problems become less frequent. <br />
<br />
One of the best ways to keep your diet in check is to take the amount of total calories you want to intake within a day and divide that by the amount of meals you usually have. This will give you an average of how much you should consume per meal. Now take into account snacks and food consumption per meal. Understanding that you should eat the most during breakfast to kick start your days energy and metabolism. At the least people snack at least 2-3 times a day. Between breakfast and lunch, between lunch and dinner, and after dinner. So keeping in mind that if you eat healthy snacks you can control those calories and still keep you feeling satisfied between meals. For dinner you should always try to make a 1:2 ratio for meat and veggies. 1meat:2veggies. This will help keep calories down for your last meal and keep you healthy and your metabolism running a little longer through out the night. <br />
<br />
If you would like help The Automatic Meal Planner is an amazing little helper that can show you the calories and foods you can have for how ever many meals you punch in. check that out at <a href="http://www.eatthismuch.com/">www.eatthismuch.com</a>\<br />
<br />
Enjoy!Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-69549290069808056662013-09-27T14:23:00.000-05:002013-09-27T14:23:00.263-05:00Spinach Artichoke DipIngredients<br />
<br />
<ul>
<li>1 small onion, minced</li>
<li>2 pkgs. frozen chopped spinach (10 oz. thawed and squeezed dry) </li>
<li>8 oz. fat-free cream cheese</li>
<li>1 c. reduced fat-free sour cream (8 oz.)</li>
<li>3/4 c. freshly grated Parmesian cheese (3 oz.)</li>
<li>1 can water-packed artichoke hearts (14 oz.), drained and chopped</li>
<li>1/4 tsp. salt</li>
<li>1/8 tsp. ground black pepper</li>
<li>1/8 tsp. crushed red-pepper flakes</li>
<li>1 c. shredded reduced-fat Monterey Jack cheese (4 oz.)</li>
</ul>
<br />
Directions:<br />
<br />
Lightly coat a large nonstick pan with spray and warm over medium heat. Add the onions and cook, stirring, for 5 min. or until soft. Stir in the spinach and cook for 5 min. or until heated through. Reduce the heat to low and stir in the cream cheese and sour cream just until blended and smooth. Throw in the Permasian and artichokes until blended. Remove from heat and stir in the salt, black pepper, and red-pepper flakes. <br />
<br />
Transfer to a 1 1/2 qt. mircrowaveable bowl and top with Monterey Jack. Microwave for 2-3 min., or just until the cheese is melted. Serve warm and enjoy! Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-23166304087235174092013-09-04T12:47:00.001-05:002013-09-04T12:49:20.079-05:00Watermelon Feta Salad Don't let summer slip away to fast! Get out there and enjoy the warm weather while you can! And with that warm weather comes refreshing fruit. This salad brings together three of my favorite summer farmers market fruits and blends them perfectly with feta, fresh mint, and olive oil to add delicious depth. This is a healthy little snack or served along side pork chops, green beans, you name it. It will surely add a light refreshing palate to a 2-3 course meal, served at a get together, or how ever you prefer. This recipes is fast, easy, and healthy.<br />
<br />
Ingredients:<br />
<br />
<ul>
<li> 1 seedless watermelon</li>
<li>1 c cherry tomatoes </li>
<li>1/4 c feta</li>
<li>2 Tbsp. fresh mint </li>
<li>1 Tbsp. olive oil</li>
<li>1 cucumber </li>
</ul>
<br />
Directions:<br />
<br />
dice the watermelon into 1" peaces. Cut the tomatoes in half, and slice the cucumber down the middle, then diced in 1/4" peaces.<br />
<br />
chop mint and gently toss fruit with olive oil, mint, and feta.<br />
<br />
serve immediately<br />
<br />
See not to much going on here. You're done! Time to go play. Enjoy! Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-39354969624111009922013-08-30T12:59:00.001-05:002013-08-30T12:59:44.470-05:00French Onion Chicken Sandwich I love french onion soup but ever time i eat it I feel like I've consumed my weeks worth amount of salt and fat. Soups are considered a healthy cup by most but when you really look into the salt, dairy, and butter consumption one partakes when indulging in a soup you quickly learn that this might not be the case. I like to make my own soups and when i do I don't let sodium become a huge part of the soup, I let the natural juices from the veggies and meats, as well as the herbs and other seasoning become the main focal point of my soups. Leaving it tasting wholesome and to what I feel, leave you feeling full longer cause the sodium just dehydrates you and leaves you wanting more soup. Just like soda, this is a negative effect.<br />
<br />
This is a healthy alternative to the classic french onion soup. You can't go wrong with this delicious sandwich. All the flavors you love from the soup is at your hands instead of at the end of a spoon. Add a side salad with a light vinaigrette for a perfect side to this dish.<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>4 chicken breasts (if they are to large for a sandwich only use 2 and slice in half)</li>
<li>4 slices Swiss cheese</li>
<li>4 Hamburger buns </li>
<li>one onion (slices)</li>
<li>2 Tbsp. Red Wine</li>
<li>1 Tbsp. Olive oil</li>
</ul>
Directions:<br />
<br />
Pre heat your oven to 375 degrees and get a baking pan ready to the side. <br />
<br />
<br />
Heat oil in a large non-stick pan over medium heat. Add onions and cook for 1-2 minutes. Slowly start stirring in the wine. cook till onions are caramelized. if the sauce reduces before this happens. Just reduce the heat to a simmer and keep stirring frequently. Remove from heat when done.<br />
<br />
Now spray or spread olive oil in your baking pan. Place the chicken in the pan and bake for 20-25 min. or until thoroughly cooked. <br />
<br />
Turn your oven to broil and add swiss cheese to the top of each chicken breast. Broil until cheese melts and is golden brown. Remove from oven.<br />
<br />
(Optional) Leave the oven on broil and grab a new baking dish and place the buns inside up in the oven till they start to crisp to your liking. 1-2 min.<br />
<br />
Top the chicken and swiss cheese with the caramelized onions place in between two buns and enjoy! <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-28753199473170465092013-08-28T13:30:00.002-05:002013-08-29T18:35:44.176-05:00Smoked Sausage and Spaghetti SkilletThis is seriously amazing. We were going to make baked mac and cheese one night and this recipe came along in sight and I had to make it. It really just sold its self to me with one flying swoop. This is a perfect quick meal to prepare if you need dinner in a flash but you still want to eat healthy. I added wine but if I'd been at my house I'd had added Gin or Brandy instead. Either way it was delicious! <br />
<br />
Ingredients:<br />
<br />
<ul>
<li>8 oz. Wheat Linguine Spaghetti, cooked & drained</li>
<li>1 pkg. Smoked Sausage, sliced</li>
<li>1 Tbsp. Olive Oil</li>
<li>1/4 c. White wine (optional) </li>
<li>1 pkg. (8 oz.) fresh mushrooms, sliced</li>
<li>2 garlic cloves, minced</li>
<li>1/4 tsp. crushed red pepper</li>
<li>1/4 tsp. salt</li>
<li>2 c. grape tomatoes, cut in half</li>
<li>1/4 c. Fresh Basil, chopped</li>
</ul>
Directions: <br />
<br />
Heat olive oil in a large skillet and brown sausage (3-4 min.).<br />
<br />
Add mushrooms, garlic, and seasoning. Continue to cook until veggies are tender.<br />
<br />
Stir in tomatoes, basil, and prepared pasta. Toss lightly. Heat thoroughly, serve and enjoy!Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-1683897887637361092013-08-24T14:00:00.000-05:002013-08-29T18:37:12.586-05:00Mango Siracha Chicken KebabWhen I think of kebabs I always think healthy. Cause I picture layers of veggies mixed in with meat on a stick. What's not to love about that! This spin on an old favorite will send your taste buds soaring sky high as the fruity flavor of the mango, the spice of the Siracha and the zest from the vinegar and ginger help transform this glaze into a wonderful Asian style chicken kebab. Layer all your favorite veggies that you can think of. Don't let your imagination run short on you. <br />
<br />
<br />
Ingredients: <br />
<ul>
<li>1 Tbsp. Grated Ginger</li>
<li>1 Tbsp. Soy Sauce</li>
<li>1/4 c. Siracha</li>
<li>2 Tbls. Brown Sugar</li>
<li>2 Tbls. Seasoned Rice Vinegar </li>
<li>1 Tbsp. Olive Oil</li>
<li>1 Fresh Mango or 4 oz. Mango Jam/Frozen Mango (remember the fresher the better but we are beating it down to a pulp so it's open) </li>
<li>1 tsp. Curry Powder</li>
<li>1 Green Pepper</li>
<li>1 Red Pepper</li>
<li>1 Yellow Pepper </li>
<li>1 Zucinni</li>
<li>2 Onions</li>
<li>3-4 Chicken breasts</li>
</ul>
Note: Chop veggies into about 1 1/2" x 1 1/2" squares. A little smaller or bigger depending what what you're going for. Same with the chicken. Keep then to 1/4" thick and 1" - 1 1/2" squares. <br />
<ul>
</ul>
Directions:<br />
<br />
First we'll set the oven to 375 degrees and once it is preheated we will throw the chicken breasts in there for 25-30 min. or till they are fully cooked. You could also boil them if you'd rather them to stay white and juicer. This is all about preference when it comes to preparing your chicken. <br />
<br />
While we are waiting for the chicken to cook we will make the sauce. Start by peeling the mango and taking it off the seed. It's okay if it's not perfect we're going to pulverize it any ways. Just remove as much of the fruit as you can and add it to a bowl or mortar and pestle (if you went with jam or frozen mango all this is done for you). <br />
<br />
Now take a potato smasher, or spoon, or your mortar and pestle and go to town. Turning your mango into pulp. After you are done, place the pulverized mango in a large bowl and add the ginger, soy sauce, Siracha, brown sugar, rice vinegar, olive oil, and curry powder. stir until well blended. You could also use the food process at this point. and pulse it till it's smooth. <br />
<br />
Set your sauce aside and grab a cutting board and your veggies. Chop your veggies into roughly 1 1/2" squares. Cut the zucinni into dimes leaving them about 1/4" thick.<br />
<br />
When the chicken is done you're going to chop the chicken about 1/4" thick and 1" - 1 1/2" squares.<br />
<br />
Marinade the chicken and the veggies in the mango Siracha sauce till you are ready to place them on the sticks.<br />
<br />
Start by placing an onion on a stick, then one of each peppers, chicken, then zicinni. Keep this pattern up till the stick is filled up. Leaving about an inch or so at the ends for you to manage it and so the veggies don't fall off while turning the kebabs. I place the kebabs on the flames till they have carmalized a little then I place them away from the flames either on the lower or higher rack depending on how hot the grill is. <br />
<br />
You can also place these under a broiler if you don't have a grill. Just remember to check them and to keep flipping till they are done. Enjoy! <br />
<br />Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-20951840755297626882013-08-20T16:58:00.003-05:002013-08-29T18:36:27.381-05:00Baked Zucchini, Red Potato, and ChickenThis recipe was spontaneous while I was spending time at my aunts house with my two cousins, and a two year old. I wanted to cook something up that would be healthy and full of flavor. Something that even a kid would love. My aunt had some zucchini in the fridge that she wasn't to sure what to do with, and needed to cook it up before it went bad. I had just recently bought red potatoes and herb de provence to make baked potato and chicken, but after being reminded of the zucchini as I opened the fridge. I decided to chop it up as well and add a light summer veggie that will soak up the flavors around it. The finishing touch was white wine which complimented the chicken, potatoes, and zucchini perfectly. A healthy home made dinner that didn't really cost much at all and filled up 4 people and a lil guy. So it's great for a family dinner! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-nux1fLQIaYA/UhPoUqhil1I/AAAAAAAAAHQ/dzveJLaHfqY/s1600/994580_702704676411613_1890011748_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-nux1fLQIaYA/UhPoUqhil1I/AAAAAAAAAHQ/dzveJLaHfqY/s320/994580_702704676411613_1890011748_n.jpg" width="240" /></a></div>
<br />
<a name='more'></a><br />
Ingredients:<br />
<br />
<ul>
<li>2 Zucchinis</li>
<li>1 Lbs. Red Potatoes</li>
<li>2 Lbs. Boneless Chicken Breast. </li>
<li>1/4 c. White Wine</li>
<li>3 Tbsp. Herbs De Provence </li>
<li>3 Tbsp. Olive Oil </li>
</ul>
<ul>
</ul>
<br />
Directions:<br />
<br />
Heat the oven to 375 degrees and set a large baking dish aside that either has a lid or you can use tin foil if you don't have a lid.<br />
<br />
In a big bowl add the herbs de provence, white wine, and olive oil. Blend and let sit while you prep the rest of the food.<br />
<br />
Chop the red potatoes into chunks. You can usually just chop in half then chop those halves in half and you are good but some may be bigger or some may be smaller so use your judgement.<br />
<br />
Take your zucchini and slice it down the center the long way. Now chop it into 1/4-1/2 in. peaces. so you have half moons. If your zucchini is bigger try slicing it the long way then slice it again to make quarters. Then lay on side and chop. You can <br />
<br />
Grab the chicken and you can either leave them all whole. I like to make sure they are roughly all the same size. you can do this by either by using a tenderiser to thin them out or chop them into large chunks about the same size. I like to keep them the same size so that the cooking time for the peaces don't vary greatly leaving some over cooked and some under cooked. <br />
<br />
Now grab a large deep baking dish that will fit all this in there. Add the potatoes and zucchini to the herb blend and toss till well coated. Add these to an oiled baking dish. Now toss the chicken in oil blend and place these in a single layer over the potatoes and zucchini. I added a little BBQ sauce to the top of the chicken but from here you can really do just about anything you want. Cover with a lid, or aluminium foil and cook for 35-45 min. or until the chicken is fully cooked and the veggies are tender.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-l5Txiw9No2A/UhPodDqVsAI/AAAAAAAAAHY/bAhfutEirSk/s1600/1173807_702704693078278_694065510_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-l5Txiw9No2A/UhPodDqVsAI/AAAAAAAAAHY/bAhfutEirSk/s320/1173807_702704693078278_694065510_n.jpg" width="240" /></a></div>
<br />
<br />
Serve with a side of your favorite fruit and the rest of your white wine and enjoy! Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-6963976516663270362013-08-07T15:57:00.000-05:002013-08-08T14:09:13.286-05:00Healthy Research on Healthy LivingI want to talk about your health for a bit and what you may or may not find when doing your research to better your self. I research a lot. it's kind of a big thing that I do. I researched vegans for 3 months before I decided to try it for 6 weeks. I research every time I write a post. Now my main research comes from the web which is why this post is titled as such. Many people have many different views when it comes to how a certain food will/can harm you or better you. Professional research, and bias opinions, and slightly researched thoughts can lead to some very misleading facts and/or information sent your way. You have to take this into account and use your own best judgement towards how you personally feel after researching a few different sides.<br />
<br />
<a name='more'></a><br />
Here is a fine example. I have changed many things in my kitchen to better suite my healthy lifestyle. There are things that I don't buy any more that I have replaced. I now have solely switched to buying whole wheat noodles, 100% whole wheat bread, any type of brown rice (brown jasmine rice is my favorite), almond milk, whole wheat flour, raw almonds, organic olive oil, and I've cut quite a few recipes that absolutely request cheese. With these changes I can confidently say I feel better about my choices when I'm cooking at home with these products. This wasn't an easy task to change these options. it took a lot of research and in the end it was my own theories that have brought me to my knees for these changes. Everything from pros and cons in ratio to the verse of what i buy now to what i used to buy. I wanted to find out where else can I get the nutritional activities that were in old products that aren't in the new ones, and which ones I would gain from for the change. It is definitely a process.<br />
<br />
70% of the time you are fishing through bullshit, hype, bias opinions, and that big I don't have any clue what I'm talking abouts. But that's where multipe searches comes in. I even scroll down to the comments cause even though there is usually some trolling going on, or some more bias opinions, you can get a well rounded thought for what you are trying to learn. Which in place you can take and use into your own account.<br />
<br />
I don't preach nutrition, antioxidants in food, or anything like that. There are to many unfinished professional researches, and people with there own thoughts about what they read that were facts about what is here to help us and what is here to hurt us. Remember how milk was good for us? Then bad for us? Then good? then bad? good? bad? good but sorta bad? I try not to tangle myself up on something that might change later on. I drink almond milk cause of the nutritional value. I don't drink milk cause it comes from a cow and the fact is we aren't cows and that was never our intention to drink cows milk. The hormones and nutrition in cows milk was meant for calves. And now a days the process from cows to the store just isn't what I want to think about either. So I limit heavily how much i consume. <br />
<br />
A healthy lifestyle is different for all of us. Some of us are allergic to certain foods, some of us absorb certain vitamins and minerals, better or worse then the next person. Some people don't get enough certain foods which can lead to deficiencies. I was reading a post today that caught my eye about ground turkey vs. red meat. Someone in a post said red meat is vital for many reasons including iron. You need iron so you need red meat. Perfect example of someone else not doing their full research. Cause if they had, they'd know that red meat sure does have iron. But also fish, seafood, leafy green vegetables, and poultry also carry a wonderful supply of iron. But you can't stop there. You also have to understand some things help boost others. In this case, vitamin C consumed along side iron will help the body absorb the iron better. <br />
<br />
In conclusion you should always find back up for the research you do, and if you can't find anything solid go with what you feel is the best route, but keep an open mind to others thoughts and opinions. Cause you never know when milk will become the best thing in the world for us to consume again! ;)<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-92063119331341152892013-08-06T15:36:00.001-05:002014-02-04T04:34:58.641-06:00You Could Win a Juicer! <div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--Vqc8SfQquo/Uf93UL2cOrI/AAAAAAAAAGY/d1tSP0QSFTs/s1600/v.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/--Vqc8SfQquo/Uf93UL2cOrI/AAAAAAAAAGY/d1tSP0QSFTs/s320/v.jpg" height="320" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image from <a href="http://www.cooking.com/product_285185_11/?CCAID=CKSCFRGOOG&mr:referralID=e8a3afff-fedd-11e2-9389-001b2166c62d#">http://www.cooking.com/product_285185_11/?CCAID=CKSCFRGOOG&mr:referralID=e8a3afff-fedd-11e2-9389-001b2166c62d#</a></td></tr>
</tbody></table>
<br />
That's right! You could win a juicer for just chatting us up! The more entries you have the more chances you have on winning! The random drawing will be held on Oct 10, 2013 so hurry up and enter! <br />
<br />
This is our first sweepstakes ever on Your Kitchen Scents and we are expecting to have more sponsors help us out and offer more chances to win awesome prizes in the future!<br />
<br />
<span style="font-size: large;">Deadline: Oct. 10th! </span> <br />
<br />
With more and more people looking to join a healthier living having a juicer in the house could really benefit you. Juice veggies, fruit, really anything you want! Well maybe not ice cream. But hey, it's going to be your juicer you do what you want!<br />
<br />
The Hamilton Beach Big Mouth Juice Extractor is big in all the right
ways. It has a big food chute so you can put whole apples or tomatoes in
without precutting and it has an extra large pulp bin so you can juice
longer.<br />
<br />
<b>Features of the Hamilton Beach Big Mouth Juice Extractor:</b><br />
<div>
<br />
<br />
<br />
<br />
<li>Makes up to 24% more juice than a leading competitor.</li>
<li>Fits whole foods for fast, easy juicing.</li>
<li>Powerful 800-watt motor.</li>
<li>Extra-large pulp bin lets you juice longer and add nutrient-rich pulp to any recipe.</li>
<li>All removable parts are dishwasher-safe.</li>
<li>Stainless steel strainer basket with cleaning brush for easy pulp removal.</li>
<li>Easy to assemble and store.</li>
<li>Recipes included.</li>
<br />
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br />
Get Cooking: <a href="http://www.cooking.com/big-mouth-juice-extractor-by-hamilton-beach_285185_11/#ixzz2bE6JJlud" style="color: #003399;">http://www.cooking.com/big-mouth-juice-extractor-by-hamilton-beach_285185_11/#ixzz2bE6JJlud</a></div>
</div>
<br />
**Attention! Entry into this sweepstakes is open to residents of the Continental US only.**
<br />
<a class="rafl" href="http://www.rafflecopter.com/rafl/display/1fc3520/" id="rc-1fc3520" rel="nofollow">a Rafflecopter giveaway</a>
<script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script>Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com6tag:blogger.com,1999:blog-3811783973636597559.post-14251236553999086402013-07-17T06:03:00.001-05:002014-02-04T04:37:22.995-06:00Vegetable Literacy - By: Deborah Madison (Book Review)Book: Vegetable Literacy<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GSbuDolrnGg/UeZ2FHpf9HI/AAAAAAAAAFM/aNg7a9QOqx8/s1600/Vegetable-Literacy_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-GSbuDolrnGg/UeZ2FHpf9HI/AAAAAAAAAFM/aNg7a9QOqx8/s1600/Vegetable-Literacy_sm.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">image from: <a href="http://deborahmadison.com/vegetable-literacy/">http://deborahmadison.com/vegetable-literacy/</a></td></tr>
</tbody></table>
Author: <a href="http://deborahmadison.com/" target="_blank">Deborah Madison</a><br />
<br />
<a name='more'></a><br />
<br />
Other books by <a href="http://deborahmadison.com/" target="_blank">Deborah Madison</a>:<br />
<ol>
<li>Vegetarian Cooking for Everyone </li>
<li>Local Flavors</li>
<li>This Can't Be Tofu</li>
<li>Seasonal Fruit Desserts</li>
<li>Vegetarian Suppers</li>
<li>Vegetable Soups</li>
<li>The Greens Cookbook</li>
<li>The Savory Way</li>
<li>What We Eat When We Eat Alone</li>
</ol>
<span style="background-color: #f3f3f3;">You can find all these books here at her website: <a href="http://deborahmadison.com/books/">http://deborahmadison.com/books/</a></span><br />
<div>
<br />
<br />
To start this off I have to announce that this is the very first book I've ever pre-ordered. The enticing short description of the book, and even the front cover just had me enthralled. It wasn't even out yet and I wanted to dig in and start to read! This was well before I started blogging and a few months before I had even thought about going vegan for 6 weeks. I ordered it and waited like it was Christmas for the book to come in the mail. </div>
<div>
<br /></div>
<div>
A couple weeks later, laid in front of me was a beautiful hard cover book with a sleek cover and thick pages that you know will hold the key to missing ideas and inspirations in your head. And it did. This isn't just any old recipe book about eating healthy and what types of vegetables to eat. It goes over in detail the diversity within the plant kingdom. From greens, flowers, seeds, roots, stalks, and more. This book will go through the different botanical families and what they entail. Sharing commonalities, and relationships with vegetables. Being both inspiring and informative to both home cooks, professional cooks, botanists, and gardeners alike. Master what an ingredient is. Get to know the different varieties of an ingredient, Understand what accompanies it perfectly, down to what parts of the plant to use and for what. It's amazing, the information that the author has bestowed on these pages. Vegetable Literacy will open your mind up to new possibilities.<br />
<br />
When I went vegan for 6 weeks there were a lot of vegetable I knew nothing about, this is including kale and quinoa. This book helped span my knowledge on those vegetables I'd take home with little know how an how to prepare or what they go with. The recipes and information helped wonderfully. Getting to know herbs at a whole knew level really connected with me cause I love seasonings and finding that perfect flavor. Some recipes you can be prepared for are, Cucumber Soup with Yogurt and Red Quinoa, Green pea Fritters with Herb-Laced<span style="font-family: inherit;"> C</span><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 19.1875px;">rème Fraîche, or Thick Marjoram Sauce with Capers and Green Olives. These are just a few of some of my favorites from this book. There is seriously a long line of information that can help you through any questions you have concerning a certain vegetable, herb, flower, seeds, the list goes on. I a.k.a. this book in my house as the vegetable bible. Cause it </span></span><span style="line-height: 19.1875px;">truly</span><span style="font-family: inherit;"><span style="line-height: 19.1875px;"> is an all-in-one book that will have you </span></span><span style="line-height: 19.1875px;">eating</span><span style="font-family: inherit;"><span style="line-height: 19.1875px;"> healthier, wiser, and more educated in know time. </span></span></span><br />
<br />
I haven't had the pleasure of reading any Deborah Madison books till the newest installation, Vegetable Literacy. But now knowing her personality, her education with food, and out of box thinking when it comes to preparing great healthy recipes, I intend to pick up more of her books and take a gander. </div>
Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-6810711800218936922013-07-14T19:58:00.000-05:002013-07-15T00:13:05.319-05:00Smoky Raspberry Ranch Veggie DipThis is a light sauce with a hint of smoky raspberry flavor. Combine it with a veggie tray to make a perfect snack for a party night or for the kids.<br />
<br />
<a name='more'></a><br />
<br />
Ingredients:<br />
<br />
<ul>
<li>1 c. Ranch</li>
<li>1/2 c. Sour Cream</li>
<li>1 tblsp. Lemon Juice (1/2 lemon)</li>
<li>2 Tblsp. Red or white vinegar</li>
<li>1/4 c. <a href="http://yourkitchenscents.blogspot.com/p/forums-too.html" target="_blank">raspberry vinaigrette (recipe here)</a></li>
<li>1/8 tsp., dash, of liquid smoke </li>
</ul>
Directions:<br />
<br />
Add the ranch, sour cream, lemon juice, <a href="http://yourkitchenscents.blogspot.com/p/forums-too.html" target="_blank">raspberry vinaigrette</a>, and liquid smoke to a bowl and whisk till all the ingredients are completely blended together.<br />
<br />
If you are a person that enjoys a little spice in life, try adding a little pepper sauce or even diced peppers into this dip for added zing. <br />
<br />
Mess around till you find the flavor blend you like the best and enjoy!<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-37708506435835533992013-07-14T19:37:00.001-05:002013-07-14T20:12:31.364-05:00Rasberry VinaigretteThis is a delicious dressing that is vary versatile in it's directions. Don't be afraid to get your hands dirty with some fresh raspberries! But frozen raspberries or even raspberry jam will work just as fine. If you're looking for a seedless vinaigrette the jam may be the best choice. But always remember. the fresher it is, the better chance of knowing just what you're putting in your food. :)<br />
<br />
<a name='more'></a><br />
Ingredients:<br />
<br />
<ul>
<li>1/4 c. Olive oil</li>
<li>1 c. Seasoned rice vinegar </li>
<li>2 Tblsp. Lemon Juice </li>
</ul>
And either -<br />
<ul>
<li>1 (10 oz.) jar of raspberry jam (this is the way to go if you want to keep it seedless. Just get seedless raspberry jam, unless you're willing to go through that kinda work) </li>
<li>1/2 frozen raspberries, thawed</li>
<li>1/2 fresh raspberries </li>
</ul>
<br />
Directions:<br />
<br />
Add the Olive oil, Seasoned rice vinegar, lemon juice, and raspberries to a food processor or blender and process till smooth.<br />
<br />
Add to your favorite summer salads and enjoy! <br />
<br />
If you're into spice and would like to heat things up add a dash or two of your favorite pepper sauce to this sauce. My personal preference is chipotle. Chipotle and raspberry flavor just go amazing together! <br />
<br />
Try making it with a different vinegar. Also try adding honey and sugar for a sweeter touch if it's not quite sweet enough. <br />
<br />Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-80182237834185187092013-07-10T06:21:00.003-05:002013-07-10T06:25:40.547-05:00Sausage and Ham Jambalaya Breakfast <ul>
</ul>
This is seriously one of the best breakfasts I've had in a long time! I love the flavors and the spice in this dish. If you want to watch your intake cut the eggs out or take out the yolk. But breakfast is the perfect time to load up any ways. It's dinner you should take it easy at when eating. <br />
<br />
<a name='more'></a><br /><br />
Ingredients: <br />
<ul>
<li>8 oz. Cooked diced/crumbled Sausage</li>
<li>8 oz. Diced ham</li>
<li>4 c. Chicken stock</li>
<li>2 c. Rice</li>
<li>2 c. Shredded cheese</li>
<li>1 Onion, julienne </li>
<li>8 eggs</li>
<li>1 Pepper, julienne </li>
<li>2 Medium sized tomatoes, diced</li>
<li>2 Tbls. butter</li>
<li>1 Tbls. <a href="http://yourkitchenscents.blogspot.com/2013/07/creole-seasoning.html" target="_blank">Creole seasoning</a></li>
<li>2 cloves minced garlic</li>
<li>8 pcs. bread, whole wheat is my favorite</li>
</ul>
Directions:<br />
<br />
add a splash of olive oil to a big pot and add rice when hot. Stir frequently making sure that all the rice get's a browned a little bit. (This is my favorite way to cook nearly all rice no matter what it's for, with the exception of sticky rice of course)<br />
<br />
Add the tomatoes and then add chicken stock in slowly while stirring and let it get to a boil. Once boiling, cover and simmer your rice for the recommended time. I usually check after 20 min. to see if the water has been absorbed. My method adds a slightly faster cooking time it seems. Also a plus. <br />
<br />
While all this is going on you could be sataying the onions and peppers in a little butter or olive oil. Once close to done add the garlic, ham, and sausage. Heat till hot and set aside. <br />
<br />
Once the rice is done and off the heat, add the veggies and meats and <a href="http://yourkitchenscents.blogspot.com/2013/07/creole-seasoning.html" target="_blank">creole</a> seasoning to the rice. Add more <a href="http://yourkitchenscents.blogspot.com/2013/07/creole-seasoning.html" target="_blank">creole</a> for more spice. <br />
<br />
Cook the eggs up the way you like them, and toast your bread lightly<br />
<br />
Add your Jambalaya to your plate and add the cheese, then eggs on top. The hot Jambalaya and the hot eggs will help melt the cheese into this mixture.<br />
<br />
let your toast be a spoon, and ENJOY!<br />
<br />
A good fruit to go with this would be grapefruit for a side. Something light and sweet. <br />
<ul>
</ul>
Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-11165559868495885212013-07-09T00:32:00.000-05:002013-07-10T06:29:43.046-05:00Creole SeasoningThis is a wonderful spice blend that is perfect for that spicy herb taste you might be craving. If you don't have oregano or thyme you can use a poultry seasoning to add to the ingredients or something to that effect. <br />
<br />
<a name='more'></a><br />
Ingredients:<br />
<br />
<ul>
<li>2 1/2 Tblsp. Paprika</li>
<li>2 Tblsp. Salt</li>
<li>2 Tblsp. Garlic powder</li>
<li>1 Tblsp. Black pepper</li>
<li>1 Tblsp. Onion powder</li>
<li>1 Tblsp. Cayenne </li>
<li>1 Tblsp. Dried oregano </li>
<li>1 Tblsp. Dried Thyme</li>
</ul>
Directions:<br />
<br />
Mix all together in a bowl. <br />
<br />
Will stay fresh for about 3 months.<br />
<br />
Keep sealed in an airtight container. <br />
<br />
This recipes yields about 2/3 Cups. <br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-5804894855052805992013-07-05T04:28:00.000-05:002013-07-10T06:34:20.413-05:00First timeSo I was going to write this on the wall of my Facebook group 'Eat THIS!' but realized it was getting kinda long, and thought maybe it would be nice to share here for more people to read!<br />
So I was at the store years ago looking for something to make my friends. Keeping in mind that a couple of my friends have cooked for me some unique things and they are vegetarian. probably one of the first times in my life I really tried to think out of the box and really try something different. I'm still pretty new to the whole cooking thing! I never cooked when I was growing up. My mom used the kitchen and no one was allowed in there. So I never really started cooking till I was older and moved out, but even then it was basic things. Nothing fancy. I didn't really come out of my shell as a cook till about three years ago.<br />
<br />
<a name='more'></a><br />
Anyways, getting off topic! I was at a grocery store and wanted something different. My friend was vegetarian so I was looking out for his best interest in ideas and knew the kinda flavors he liked. I wanted a sandwich so I got bagels (don't remember what kind), then I grabbed some avocados (first time ever making anything with avocados), I noticed eggplant dip and decided to grab that as well, Smoked salmon (for the meat lovers in the group), feta, and as far as I remember that was it. I went right home and got to work all excited about this new experiment! I skinned the smoked salmon and cut it into slices, mashed the avocado and added eggplant dip just till it wasn't to runny. Some pepper to the sauce added a nice touch. So far so good. I smeared the sauce I just made on the top, salmon on bottom, and feta in the middle.... I couldn't believe it actually turned out! Everyone enjoyed it. The fact that my scents took over my senses and I was able to blend these flavors that I had no idea were so amazing together was astonishing to me.<br />
<br />
That was the first time I really realized I knew I had a way of thinking out of the box and really making something unique delicious, and healthy. Healthy eating doesn't have to be boring! And for those like my self that are looking at taking a second look at how I live my life, and what i put in my body, and how I want my body to look, it is nice to be able to have something other then the norm. When you look at recipes, especially my own. They aren't to be read like an essay that you have to remember for school. Take my advice and grow on them! Add something new, something YOU might think you'd like in the dish. If it doesn't fully work, maybe there is something I added that you have to take out. Experiment and really go with the flow of how you like to cook, and ideas that come into YOUR head. <br />
<br />
Your Kitchen Scents was based on just that. letting you open up your mind and use your own judgement and ideas to add to what I've giving you. And any recipe for that matter. I never look at a recipe and follow it precisely. I may add more or less of something. I may take the fact that pineapple, and ham go good together, and come up with something completely different. Knowing what goes with each other, and what taste go together really can help someone get out of there box and really try something that they haven't really tried before. It's why I love Thai and Caribbean dishes so much. I don't add much to any recipes of either here cause I'm so open and usually end up blending cultural dishes together that it's not really either of them by the time I'm done! But maybe I will start to add some of my really eccentric ideas here. You can give me a bare kitchen and I'll make something out of it!Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-77205660605872987422013-07-04T04:03:00.000-05:002013-07-10T06:34:56.381-05:00Fruit Salad w/ Olive OilYou usually think fruit salad and picture fruit tossed in whip cream and marshmallows. Which don't get me wrong, is delicious! But this is a much lighter version. Something that is transitional. You can have it as a side, but to really add some flavor to your dish you can top this light fruit salad with fish, seafood, or chicken. I personally would suggest Cajun catfish, or Salmon. But to each there own!<br />
<br />
<a name='more'></a><br /><br />
Ingredients:<br />
<br />
<ul>
<li>10 oz. Pineapple (medium sized pineapple), bite size pieces </li>
<li>1 Avocado, julienne</li>
<li>1/2 Mango, julienne </li>
<li>1/2 Red onion cut in half and sliced thin. </li>
<li>1/2 Lime, juice </li>
<li>1 tsp. Olive oil </li>
</ul>
<br />
Toss the pineapple, avocado, mango, and red onion together in a large bowl. Squeeze lemon juice over the top and add a splash of olive oil. Toss again and enjoy!<br />
<br />
It's a really easy recipe that you can add or remove ingredients to your liking. Open up your mind. :)Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-72635782822040350302013-07-01T16:16:00.000-05:002013-07-05T03:30:54.912-05:00Blackened CatfishBlackening fish is a perfect way to infuse wonderful flavors in your fish, chops, and chicken. Cajun style fish blackens the seasoning and infuses with a deep robust flavor that is out of this world. Here we take the darkening agent of paprika and mix it with flavors that will help build on the catfish and make for an amazing dish.<br />
<br />
Side dishes are important to dishes like this. Keeping them fruity, or lite is a perfect blend of flavors. Maybe a fruit salad, or mixed greens with tomatoes, cucumbers, and a light dressing such as poppyseed & orange dressing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<script src="http://www.everystockphoto.com/widget.php?imageId=10240763&size=medium" type="text/javascript"></script>
<br />
<a name='more'></a><br />
<br />
Blackened Catfish<br />
<br />
Ingredients:<br />
<br />
4 Catfish fillets<br />
2 Tblsp. lemon juice<br />
2 Tblsp. grated lemon zest<br />
1 Tbls. olive oil<br />
4 tsp paprika<br />
2 tsp. cayenne pepper<br />
2 tsp. garlic powder<br />
2 tsp dried thyme<br />
1 tsp onion powder<br />
1/4 tsp turmeric<br />
pinch of salt<br />
<br />
Directions:<br />
<br />
In a shallow dish big enough to hold fillets, blend paprika, cayenne, garlic powder, thyme, lemon zest, onion powder, and salt. Add catfish fillets and turn till well coated. Press seasoning mixuture into fish to make sure it'll stick<br />
<br />
Place a large non stick or cast iron frying pan on the stove at medium-high heat, and heat olive oil.<br />
<br />
Add fish to pan and cook on one side for about four minutes. When you are ready to flip pour lemon juice over fish and flip over. Cook till fillets slightly seperate with pressed with a fork (roughly four minutes on both sides).<br />
<br />
Serve and enjoy!<br />
Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-32499371375176243722013-06-29T22:31:00.001-05:002013-07-10T06:27:26.732-05:00Nothing worse then having a cold in the summer! Try yoga! I've been sick for the past couple days, hence why I haven't really added anything on here recently. So I thought since I couldn't really function well enough to add new recipe ideas, I'd talk about my current events and actually open up to more topics! I've been sick since Thursday and nothing I take ever really shadows the discomfort like the labels tell you. At least not for me any ways.<br />
<br />
<a name='more'></a>I have a chest and head cold. Sinuses are flared to the max, and my chest feels like I could use a hose to suck out all the crap from my lungs and throat. I know, attractive. ;) So I went online and googled some options. First thought was that maybe certain stretches could help relieve my sinuses and my chest. By the time I got online my mind was already on yoga. So after googling yoga for head/chest colds I came up with quite a few supportive sites for just that. Many were to open up the lungs, and throat, and others were for my nasal passage.<br />
<br />
I thought I would share some of those findings here for you! Cause I know everyone would love a full recovery from such problems any time of the year! So here are some links! I have tried these and they seemed to give me some moderate relieve along side my usual vitamin c (airborne), zinc pills, and Advil, which seem to minimally give relief to the pain this cold is causing. So without further adieu here are the top sites I found to use yoga to help with chest and head colds:<br />
<br />
<ol>
<li><a href="http://www.yogajournal.com/health/117" target="_blank">www.yogajournal.com</a></li>
<li><a href="http://thewell.spafinder.com/3-simple-basic-yoga-poses-fight-common-cold/" target="_blank">www.thewell.spafinder.com</a> - These are three poses that can open up your system and help you to breath a bit easier. </li>
<li><a href="http://www.yogajournal.com/">www.yogajournal.com</a> - This is another reference from Yoga Journal except this one is yoga stretches that are meant to help boost your immunity towards a cold or flu. Try these especially when people around you are getting sick. They may make you less likely to get hit as hard if at all. But making these a daily or weekly exercise wouldn't be bad for you either. ;) </li>
<li><a href="http://www.abc-of-yoga.com/yoga-and-health/yoga-for-cold.asp" target="_blank">www.abc-of-yoga.com</a> - Here is a page that helps bring preventing and dealing with a cold together in one. There is a good list of poses here.</li>
<li><a href="http://www.videofitness.com/~vfwnk/forum/showthread.php?t=84973" target="_blank">www.videofitness.com</a> - This is actually a forum post I found for someone else that was wondering about yoga and how it could possibly help them with the flu. Check out this for more information on other peoples thoughts. </li>
</ol>
I hope that these links give you some good advise and you can use them to feel much better when you feel like you're down in the dumps like I do! I know they helped me some. Enjoy & stay healthy!<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-90234625092871287862013-06-27T02:18:00.002-05:002013-07-10T06:31:40.496-05:00Roasted PeppersSkinning peppers in this fashion is used for various recipes. It also adds a flavor changer that is more then subtle and very delicious. Here are some simple steps to follow for amazing roasted peppers. After you have roasted the peppers you quickly add them to a closable container and seal them in so that the steam will help lift the skins off the peppers. You don't have to Roast them. You can do the same thing in a heavy pan on the stove, over open flame like a grill, or under the broiler. Just make sure to keep a tongs available and keep turning watching as the skin blisters but doesn't burn through the peppers. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-iJ1m5-PsX-o/UcvnglBCNgI/AAAAAAAAADc/J79bxbmIDGI/s1600/roasted-red-bell-peppers-in-baggie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="295" src="http://2.bp.blogspot.com/-iJ1m5-PsX-o/UcvnglBCNgI/AAAAAAAAADc/J79bxbmIDGI/s320/roasted-red-bell-peppers-in-baggie.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peppers steaming and cooling after roasting</td></tr>
</tbody></table>
<br />
<a name='more'></a><br />
<br />
<br />
<ol>
<li>Choose ripe thick fleshed peppers that are sweet like bell peppers.</li>
<li> pre-heat oven to 400 degrees </li>
<li>rub a light layer of olive oil on your peppers and set them in a roasting pan</li>
<li>roast for 30-40 min. turning them occasionally to roast evenly, until the skin blisters and pulls away from the meat of the pepper.</li>
<li>Get a large shallow container, Ziplock bags, paper lunch bags, what ever will stay closed and will not let steam out.</li>
<li>Remove the peppers from the oven and store them right away in your closable bags, and let them cool out on the counter. </li>
<li>After the have cooled you can take the peppers out of there containers. </li>
<li>Cut the peppers in half. from stem to bottom. gut the seeds out and any membrane inside. slide any skin left on the peppers off and any hard to grab peaces just scrap off with a sharp knife. </li>
</ol>
After you have roasted the peppers you quickly add them to a closable
container and seal them in so that the steam will help lift the skins
off the peppers. You don't have to Roast them. You can do the same
thing in a heavy pan on the stove, over open flame like a grill, or
under the broiler. Just make sure to keep a tongs available and keep
turning watching as the skin blisters but doesn't burn through the
peppers. <br />
<ol>
</ol>
You now have roasted skinned peppers! Enjoy! Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-85695834582307897132013-06-24T14:16:00.000-05:002013-08-29T04:36:00.805-05:00Chicken, Spinach, and Ricotta Ravioli<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/--_A6egpnqH8/UcimmnCg3bI/AAAAAAAAAA4/A6Nu157ZmUk/s1600/4546671537_33d4823e12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/--_A6egpnqH8/UcimmnCg3bI/AAAAAAAAAA4/A6Nu157ZmUk/s320/4546671537_33d4823e12.jpg" width="320" /></a></div>
<br />
<br />
<a name='more'></a><br />
<br />
Ingredients<br />
<br />
<ul>
<li>Fresh thin pasta sheets (you can either make homemade or buy fresh pasta sheets for ravioli.</li>
<li>10 oz. frozen or freshly cooked spinach (for fresh cooked you'll need 1 1/2 lbs of fresh spinach to make 1 1/2 c. / 10 oz.)</li>
<li>1 c. finely shredded chicken </li>
<li>1/2 tsp. lemon zest</li>
<li>1/2 ricotta cheese</li>
<li>1 egg</li>
<li>1 clove garlic, minced. (try to stay away from pre jarred minced garlic. Most the lovely flavors of garlic are missing. It's worth using fresh garlic when ever you can)</li>
<li>3/4 c. romano cheese</li>
<li>S & P to taste </li>
</ul>
<br />
<br />
<br />
Directions<br />
<br />
Have your pasta sheets ready and set off to the side near a lightly floured surface so you are ready to prep them soon!<br />
<br />
beat ricotta cheese, egg, and romano in a bowl till fluffy. Mix in spinach, lemon zest, and S&P. Next fold in the chicken.<br />
<br />
Lay out a pasta sheet on the lightly floured surface. Place a spoon full of filling onto dough. Cover with another piece of dough and press down with a ravioli cutter. If you don't have a ravioli cutter you can use a small cookie cutter, bowl, or what ever will help shape, cut, and seal the edges. if the edges won't seal use your fingers or tip of fork to gently press down till you get a nice seal around the edges. <br />
<br />
Keep going till all your dough is used up or you've made enough raviolis. Don't discard left over pasta sheets! You can use them for something else later! use your imagination.<br />
<br />
Lay your ravioli out in single rows to let dry for a little bit. In the mean time clean up your mess! two birds with one stone. (you can either start the cooking process now or you can freeze them after your done cleaning up for use in a recipe later. While you're cleaning also bring a pot of water to a slow boil. I'll usually crank the heat to high till i see it almost starts to become a rapid boil then drop it back to medium - medium high heat.<br />
<br />
When you are ready place raviolis in slow boiling pot for 6 min. Check them, and if the pasta is still pretty tender put them back in the water till soft. keep checking till done. Make sure not to over cook them! check ever 2-3 min.<br />
<br />
You can add what ever sauce you enjoy most on these. Some of my favorite are a simple splash of extra virgin olive oil and romano. I also enjoy a nice rosa sauce which is marinara combined with alfredo sauce.You can try marsala sauce if you enjoy mushrooms. It's really up to you what you and your family palette is craving.<br />
<br />
Making your own pasta might seem tedious and expensive but the prices of pasta makers can be found as low as $30 and dough is even cheaper to make! So go ahead try it out. you might get hooked. If I'm on a time frame fresh pasta can also be found. I rarely ever use dried pasta any more unless I'm making something with spiral. shell, or elbow pasta. <br />
<br />
Enjoy and happy eating! Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-50083102198981904322013-06-08T19:04:00.004-05:002013-07-05T03:32:48.174-05:00Taco Stuffed Baked Potatoes These can be a nice appetizer or combined with a side for a delightful main dish. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PqeCtlNTIEQ/UclXPcbJlXI/AAAAAAAAAC0/PtlhN8MHb-4/s1600/taco-potato-skins-R100279-ss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-PqeCtlNTIEQ/UclXPcbJlXI/AAAAAAAAAC0/PtlhN8MHb-4/s1600/taco-potato-skins-R100279-ss.jpg" /></a></div>
<br />
<a name='more'></a><br />
<br />
<br />
makes 4 servings <br />
<br />
Ingredients:<br />
<br />
<ul>
<li>4 russel potatoes</li>
</ul>
Taco Filling<br />
<br />
<ul>
<li>1 lb. ground beef</li>
<li> 1/2 c. onion (chopped)</li>
<li>1 (8 oz.) can tomato sauce</li>
<li>6 oz. shredded cheese (your favorite) </li>
<li>1 tsp. chili powder</li>
<li>3/4 tsp. salt</li>
<li>1/2 tsp. garlic powder</li>
<li>pinch of cumin</li>
</ul>
Directions:<br />
<span style="font-family: Verdana; font-size: x-small;"><span style="color: maroon;"></span></span><span style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-size: small;"></span></span></span><br />
<div style="margin-left: 15px; margin-right: 15px;">
<span style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-size: small;">Preheat oven to 400°. Scrub, scrub rinse and dry potatoes (If desired lightly brush olive oil and sprinkle sea salt on the skin). poke holes in skin about an inch apart to let steam release so they don't explode, and</span><span style="font-family: Verdana;"> place the potatoes directly on the middle rack in the oven.
<span style="color: maroon;">Place a tin foil covered baking sheet on the lower
rack below the potatoes to catch any drippings.</span></span><span style="font-family: Verdana;"> Bake for 45 minutes. Potatoes are done if tender when pierced with a fork. Take out of oven and let cool at room temperature cool enough to handle.</span>
</span></span></div>
<span style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span><br />
<div style="margin-left: 15px; margin-right: 15px;">
<span style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana; font-size: x-small;">
</span></span></span></div>
<span style="font-family: Verdana;"><span style="font-family: Verdana;">
</span></span>
<br />
<div style="margin-left: 15px; margin-right: 15px;">
</div>
<span style="font-family: Verdana;"><span style="font-family: Verdana;">
</span></span>
<br />
Fry beef and onions in skillet and cook till beef crumbles and is fully cooked. Drain off excess grease and add tomato sauce, chili powder, salt, garlic powder, and cumin. Let simmer for 7-10 min.Take off heat. mix in 2 oz shredded cheese to help keep mixture together. <br />
<br />
Cut potatoes in half and take out as much of the inside of the potato as you can without digging all the way to the skin. Stuff each potato half with taco filling, and top with shredded cheese. Broil in oven for 5-10 min. or until cheese achieves a perfect crust. take out of oven and place on serving dishs topped with salsa, sour cream, lettuce, tomato, and any other toppings you'd like to add.<br />
<br />
For more of a main dish, after baking the potatoes cut another 1/4 of the way up from the center so that you have more of a whole potato then two halves. carve out the insides (leaving a little more of the insides intact) and continue on with the recipe. <br />
<br />Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-49444650591274773632013-06-08T15:26:00.000-05:002013-07-10T06:33:28.903-05:00Apple Cranberry Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-m_txMN_Ifu4/UclUVlHb_3I/AAAAAAAAACE/vudVtBvbq44/s1600/cranberrysalsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="http://2.bp.blogspot.com/-m_txMN_Ifu4/UclUVlHb_3I/AAAAAAAAACE/vudVtBvbq44/s320/cranberrysalsa.jpg" width="320" /></a></div>
<br />
<a name='more'></a><br />
<br />
<br />
A refreshing change from the usual tomato based salsa we're all accustom to. This salsa is amazing when combined with chicken, pork, seafood, and chips.<br />
<br />
Ingredients: <br />
<br />
<ul>
<li>2/3 c. dried cranberries</li>
<li>1/2 c. fresh cilantro </li>
<li>1 small red onion</li>
<li>2-3 jalapeño peppers (seeded and diced)</li>
<li>1 lime (pealed)</li>
<li>3 Tb. rice vinegar</li>
<li>2 tsp. honey</li>
<li>1 1/2 lbs. apples, washed, cored, and cut into 1 in. peaces. (slightly tart is best for optimal flavor)</li>
<li>1 tsp. salt</li>
</ul>
Directions:<br />
<br />
We will start by processing the first 4 ingredients separately so the flavors don't infuse into each other ending in a dilution of the palate. Process each cranberries, cilantro, onion, and jalapeño one at a time in food processor and pulse 10-15 times. Empty food processor before adding next ingredient.Throw all four ingredients in a large bowl and stir.<br />
<br />
Run food processor and slide lime down feed tube and process for 10 seconds or till juiced. then add rice vinegar and honey and process all for 10 seconds. Add pieces of apples to mixture and pulse for 15-20 times. Add apple mixture to to cranberry mixture along with salt and toss gently till combined. Add more vinegar and honey for more flavor. Cover and refrigerate for 30 min. to allow flavors to develop. Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-47323715172759648202013-06-03T18:51:00.000-05:002013-07-10T06:33:44.438-05:00Red Onion Relish<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-YuVW1e-udOQ/UclSBJtv6uI/AAAAAAAAABo/Zv18m-B_2CI/s1600/onion-relish_300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-YuVW1e-udOQ/UclSBJtv6uI/AAAAAAAAABo/Zv18m-B_2CI/s320/onion-relish_300.jpg" width="268" /></a></div>
<br />
<a name='more'></a><br />
<br />
<br />
Ingredients:<br />
<br />
• 4 c. Sliced red onions<br />
• 1/3 c. Sugar<br />
• 1/3 Honey<br />
• Dry white wine<br />
• 1/4 c. Fresh lemon juice<br />
• 1 tsp. Salt<br />
<br />
Directions:<br />
<br />
• Add all ingredients to medium saucepan. Bring to a boil over medium heat. Cook until onions are soft and have absorbed the liquid.<br />
• Cool and place in closed container..<br />
• Will last up to 6 weeks in fridge. Anonymoushttp://www.blogger.com/profile/03705960363601273648noreply@blogger.com0tag:blogger.com,1999:blog-3811783973636597559.post-40898900993134720792013-06-02T08:29:00.001-05:002013-07-05T03:54:12.754-05:00Mexican Roll-Ups<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gkGMlHzo7gU/UclTZ2yBz7I/AAAAAAAAAB4/eGaxwfMR0tI/s1600/mexicanrollups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="http://4.bp.blogspot.com/-gkGMlHzo7gU/UclTZ2yBz7I/AAAAAAAAAB4/eGaxwfMR0tI/s320/mexicanrollups.jpg" width="320" /></a></div>
<br />
<br />
<a name='more'></a><br />
<br />
This dish makes for an easy awesome appetizer.<br />
Ingredients<br />
• 6 cooked lasagna noodles (according to box instructions)<br />
• 3/4 c. Guacamole<br />
• 3/4 c. Salsa<br />
• 3/4 c. Shredded cheese. (Cheddar or mexican mix are best choices)<br />
Directions<br />
• Spread 2 Tbls. guacamole onto noodles after lasagna has cooled. Layer 2 Tbls. salsa and 2 Tbls. cheese. <br />
• Roll up noodles like a jelly roll. Cut each in half even and stand them up and serve. <br />
• They can be made and refrigerated up to 3 hrs befor serving.Unknownnoreply@blogger.com0