tag:blogger.com,1999:blog-3309152263650718122024-03-13T18:51:18.598-05:00Dinner and a ProzacNonihttp://www.blogger.com/profile/13817429979478275337noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-330915226365071812.post-4063799523188059772010-07-23T09:41:00.006-05:002010-07-24T18:18:56.543-05:00Coffee Ice Cream (withOUT eggs)<div>When Mother's Day rolled around this year and the present my 3 year old handed me was the ice cream maker that he'd told me about the week before, it was something of a challenge. I was determined to make my favorite ice cream (coffee). Before I tackled that, though, I tried out the basics and got ahold of a base mixture that would work for me: one without eggs. This turned out to be:</div><div><br /></div><div><div>2 cups heavy cream</div><div>1 cup whole milk</div><div>1/2 cup sugar</div><div><br /></div><div>Everything else was a matter of flavoring. Add vanilla for vanilla ice cream. Cocoa powder for chocolate. Matcha powder for green tea (haven't tried this one yet).</div></div><div><br /></div><div>So, what about coffee?</div><div><br /></div><div>The issue was that not a single recipe I found online left out the eggs! Look, I know about the egg debate. If you're someone who willingly uses eggs in uncooked food, good for you. My neuroses, however, restrict me from any such daredevilry. </div><div><br /></div><div>I could just leave the eggs out of the recipe, but I didn't want the texture to be off. Get the milk to water/coffee mixture wrong, and you'll have sorbet with some cream thrown in.</div><div><br /></div><div>So, how do I add flavoring from something like coffee without adding more water? Answer: steep it.</div><div><br /></div><div>My husband is a big one for tea. As such, he has these <a href="http://www.amazon.com/T-Sac-Size-2/dp/B000NE0Q2U/ref=pd_sbs_gro_%3E">paper envelopes he uses for loose tea.</a> </div><div><br /></div><div>Making tea involves combining 3 variables: the temperature of the water, the ratio of water to tea leaves, and the quantity of time you steep the leaves. Take away from one of these three pillars of tea (temp, time and ratio), and you need to add somewhere else. Have less tea? Increase the time you steep. Need it faster? Make the water hotter.</div><div><br /></div><div>With all this in mind, I thought to myself, "Self, why don't you put your coffee in one of those fancy schmancy tea bags and steep the coffee in that milk overnight?"</div><div><br /></div><div>So that's what I did.</div><div><br /></div><div>And it WORKED!</div><div><br /></div><div>So, here's the recipe:</div><div><br /></div><div><div></div></div><blockquote><div><div>2 cups heavy cream</div><div>1 cup whole milk</div><div>1/2 cup sugar</div></div><div>2 tbsp espresso</div><div><br /></div><div>Pour whole milk into a container (preferably with a cover). Measure espresso into tea bag and submerge in milk. If you have a cover, leave part of the tea bag outside of the cover for ease of removal.</div><div><br /></div><div>Put milk into refrigerator to steep overnight (less time might be possible: say 6 hours or more). Combine milk with cream and sugar. Stir until sugar is dissolved. Pour mixture into ice cream maker. Use according to your maker's instructions.</div><div><br /></div><div>Once finished, put in freezer to "ripen". The longer it sits, the better it will taste.</div></blockquote><div></div><div><br /></div><div>The great thing about this recipe is that you can switch out just about anything for that espresso: chai, Earl Grey, Thai tea...you name it! I hope to be trying them all.</div>Nonihttp://www.blogger.com/profile/13817429979478275337noreply@blogger.com0tag:blogger.com,1999:blog-330915226365071812.post-91441776789901538902009-07-29T21:30:00.006-05:002009-07-29T21:42:33.892-05:00Asparagus TreatsYesterday was Farmer's <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Market</span> time again and I really made out this time. Picked up some yummy asparagus for one of our favorite treats. Asparagus is a hard texture for toddlers and it has a very distinct taste. I could never get my son to try it until I prepared it this way. Start by doing your usual wash and snap routine. Then dice them into about 1/4" pieces. They should be about the size of a skittle. I toss them in a cast iron skillet with a bit of olive oil, salt and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">pepper</span> just until they get a little browned. Then put the whole pan in the oven at 375 degrees for about 7-10 minutes.<br /><br />Dump them immediately into your serving dish and squeeze the juice from one medium lemon and throw in a handful of freshly grated <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Pecorino</span> or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Parmesan</span>. Toss it together and this is the easiest, most wonderful way to eat asparagus. My son LOVED it. The small pieces made it much easier to chew and the lemon brings a real <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">freshness</span> to the dish. It's also great on top of some crusty garlic bread. This dish is so great because it's tasty hot or room <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">temperature</span>. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Perfect</span> for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">picnics</span> or outdoor<span class="blsp-spelling-error" id="SPELLING_ERROR_8"></span> dining.Nonihttp://www.blogger.com/profile/13817429979478275337noreply@blogger.com0tag:blogger.com,1999:blog-330915226365071812.post-51090504594139271042009-07-21T20:01:00.002-05:002009-07-21T20:46:21.538-05:00African Peanut StewThe other night I was trying come up with something different to do with chicken thighs and I came across some versions of this stew. From what I could gather, it's a popular dish in mostly central Africa and can be found with many variations. I think it's like any traditional regional dish. It's cheap to make, can feed a lot of people and every one's mom makes it a little different. I think you can find the heart of a culture in its "peasant" dishes as my husband likes to call them. Basic ingredients, lots of flavor and love. I ended up using what I had on hand and improvising, which turned out surprisingly well. If you like Indian cuisine and Thai, then I highly recommend you try this.<br /><br /><span style="font-weight: bold;">Peanut Stew</span>:<br /><br /><ul><li>6-8 boneless, skinless chicken thighs</li><li>1 large can of tomatoes or about 2 cups of tomatoes (peeled and seeded)</li><li>1 large yellow onion (diced)<br /></li><li>1 1/2-2 cups peanut butter (chunky or creamy)</li><li>3 tablespoons curry powder</li><li>salt and pepper to taste</li></ul>This dish is seriously so easy to make, I'm pretty sure you could throw it all in the crock pot too and it would be awesome. I made it on a uncharacteristically cloudy, cool and rainy Summer day here and it was perfect. Now all of the ingredients can and should be tweaked to suit your tastes. Start by adding the onions and a bit of oil and saute them just until they start to soften. I like to add some salt and pepper here as well. Add the tomatoes and let it come to a boil. If necessary you can add a little bit of water if it is too thick at this point. Lower to a simmer, cover and let cook for about 25 minutes before adding the curry powder and peanut butter.<br /><br />We only believe in creamy PB in our house so I found that gave it a nice creamy texture. I added some chopped peanuts for garnish at the end for contrast and it worked. Let it simmer again for about 30 minutes. In another pan, brown the chicken on both sides and then transfer to the stew pot for another 30 minutes. The longer it simmers the more the flavors mesh and the creamier it becomes.<br /><br />The curry powder gives it warmth and complexity but not necessarily heat. The two year old scarfed it down with no complaints so it obviously wasn't too spicy for him. Serve it over rice or couscous and you will be golden. I was feeling lazy this time so I didn't add any other vegetables but I think next time I will add some carrots. It would also make a nice dipping sauce on it's own if you blended the ingredients to make it smooth. I could just eat it up with a spoon.Nonihttp://www.blogger.com/profile/13817429979478275337noreply@blogger.com0tag:blogger.com,1999:blog-330915226365071812.post-22803657394392849732009-07-17T21:01:00.002-05:002009-07-17T21:22:03.723-05:00Caramelized Onion RelishIve told you before that I am addicted to onions so this recipe should be no surprise. I do however think that non-lovers can enjoy it too. I love to feature onions as the star of this dish as opposed to just a supporting ingredient. Caramelized onions, once you get the hang of them, are so easy and so versatile. They have such a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">wonderful</span> creamy sweetness that goes so well with savory dishes. Caramelized onions, bacon and Gruyere breakfast casseroles are full of win.<br /><br />The trick to making them is slow and low. I could never get it right until I figured this out. For this relish version I use about 3 medium sized yellow onions and slice them thinly. Heat a tablespoon of butter and olive oil in a nice, wide pan over low heat and add the onions. Toss the onions around the pan so they are evenly coated. At this point I add about 2 pinches of salt and sugar. Now I've measure them but a good three-finger pinch seems to be the perfect amount.<br /><br />Now cover and let those puppies cook for about 20 minutes, stirring <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">occasionally</span>. You want them soft and oozy but not browned. If they are starting to brown too quickly, make sure to check the flame. Once they are soft and translucent, take the cover off, turn up heat ever so slightly and let cook another few minutes until the have are golden brown.<br /><br />The optimal way to serve this is atop some lovely <span class="blsp-spelling-error" id="SPELLING_ERROR_2">crostini</span> that have been spread with a tangy goat cheese. As an appetizer it hits all the right spots in your mouth. Tangy, sweet, savory, creamy and crunchy. Please try it for your next get together or as part of the main coarse even.Nonihttp://www.blogger.com/profile/13817429979478275337noreply@blogger.com0tag:blogger.com,1999:blog-330915226365071812.post-18265399781878142852009-07-14T20:42:00.003-05:002009-07-14T20:55:04.413-05:00Farmer's Market Time!One of the best things about living in Chicago is the abundance of Farmer's Markets. There is so much variety and each <span class="blsp-spelling-error" id="SPELLING_ERROR_0">neighborhood</span> has its own little atmosphere. When you can get fresh peas, greens and berries for like $7.00 total and it's local...seriously. How can you not be excited by that? Today we picked up three bunches of onion bulbs because I'm seriously an <span class="blsp-spelling-error" id="SPELLING_ERROR_1">onionaholic</span>. I could probably eat one raw like an apple. My favorite easy meal is a crap load of sauteed onions, garlic, some red pepper flakes and good olive oil. Dump over angel hair, shave some <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Pecorino</span> Romano over it and go to town. Lick plate like a dog when done.<br /><br />Anyway I also saw some gorgeous sour cherries that I really wanted but I couldn't figure out what I would do with them. My son wouldn't even touch them so eating them as is seems out. Anyone have some ideas? I would welcome them. Tell me about your favorite homemade cherry dish.Nonihttp://www.blogger.com/profile/13817429979478275337noreply@blogger.com0tag:blogger.com,1999:blog-330915226365071812.post-13952505986472369842009-07-11T20:10:00.003-05:002009-07-14T20:55:35.484-05:00Cheesy GritsMy grandmother was born and raised in Mississippi. She taught me how to cook and naturally the southern influences were thick. If I had to describe her cooking style, it would be healthy soul food. Maybe country cooking lite. She's a big believer in hot cereal for breakfast. It's something I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">unconsciously</span> adopted now that I have my own child. Oatmeal, Malt-O-Meal or my personal favorite grits. My husband had never had grits before we got married and I have since brought him over to the dark side with me. Our favorite way to eat them is thick, but not stiff, and cheesy. My grandmother, for the record, would not approve of the cheese or the cream.<br /><br />I am very particular about the consistency of my hot cereal. It can't be too runny or too thick and if there are lumps I simply won't eat them. There's a simple method to cooking grits and avoiding lumps and it works for all hot cereals. You must start with a whisk and not a spoon. I prefer a savory breakfast to a sweet one, so this really hits all the right spots. You can always adjust it to fit your tastes. We've even eaten it on "breakfast for dinner" nights. It's cheap and hearty. Now on the ingredients, I really prefer a very sharp cheddar for this dish. The sharpness really goes well with the natural, mellow taste of the grits. New York State Extra Sharp Cheddar is my go to, but I've also used a sharp cheddar from Trader Joe's ( I think it was a New Zealand Cheddar) that is excellent and very tangy.<br /><br /><span style="font-weight: bold;">Basic Sunday Morning Cheese Grits</span>:<br /><br /><ul><li>3/4 cups grits (makes 4 servings)</li><li>3 1/2 cups water</li><li>3 tablespoons-1/2 cup milk or cream</li><li>1 tablespoons butter</li><li>approx. 2 cups cheddar cheese (shredded)</li><li>1 teaspoon garlic powder</li><li>1/2 teaspoon salt and pepper<br /></li></ul>Start by bringing the water to a rolling boil and add garlic powder and salt. Slowly pour in grits while whisking <span class="blsp-spelling-error" id="SPELLING_ERROR_1">continuously</span>. Let grits come to a boil (still whisking <span class="blsp-spelling-error" id="SPELLING_ERROR_2">continuously</span>) and then lower to simmer and cover. Let them simmer for 15- 20 minutes, making sure to whisk every few minutes to avoid sticking or burning. At this point you can add your cheese and butter. Once it has melted, add the cream or milk until it reaches the desired consistency. Now taste it at this point and add pepper and more salt if you like or more cream if it is too salty or thick. The cheese adds a good bit of salt, so I try not to add much more. Remember it will thicken as it sits so I usually leave it runnier than I like. Take it off the heat and let sit for five minutes before serving. You will want to eat it right away but please trust me and wait five minutes.<br /><br />It's pretty tasty served up with some fresh chopped green onions, chives or lightly sauteed mushrooms on top. You can adjust the amount of cheese to satisfy your cheesiness quotient. Also play around with the types of cheese. Parmesan gives it a really different taste and texture. Eat up y'all.Nonihttp://www.blogger.com/profile/13817429979478275337noreply@blogger.com0tag:blogger.com,1999:blog-330915226365071812.post-76474189705561470052009-07-06T20:12:00.003-05:002009-07-06T21:04:14.449-05:00Kale, Mushrooms and Garlic Oh MyLast year we were getting a box delivery from our local co-op and it was fantastic. If we hadn't moved we probably would still be doing it. For $25 we got enough fruits and vegetables to last our family of three a week. What was good about it was that it forced me to be creative with ingredients I would not have thought to purchase on my own. For instance one week we got kumquats, which my husband had never had before. The bad part was that what was in season and locally grown we would get week after week. One runs out of different ways to cook kale after a while. So once we stopped I refused to buy kale anymore. Dandelion greens, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Swiss</span> chard, spinach, sign me up but NO MORE KALE.<br /><br />Maybe I was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">feeling</span> nostalgic for those days <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">because</span> today I saw some and couldn't resist. They were so fresh <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">and</span> lovely sitting there almost calling to me. So I whipped up one of my easy one pot(okay two pots) meals and it was so yummy. My method is simple. Throw a bunch of vegetables at some pasta and devour. This is the best way to get my two year old to clean his plate. He shoves it in his mouth and doesn't ask questions. A meal like this is perfect on days when I'm short on time or energy...or both. It's also good for cleaning out the fridge. I made it two ways (with dairy and without) since my son is allergic to dairy. Both were simple and delicious.<br /><span style="font-weight: bold;"><br />The Quick and the Kale Pasta</span>:<br /><br /><ul><li>2 cups sliced <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Cremini</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Shitake</span> mushrooms </li><li>2-3 bunches of kale</li><li>2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">garlic</span> cloves sliced paper thin</li><li>2 tablespoons ricotta</li><li>2 tablespoons <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Parmesan</span> cheese</li><li>juice from half a lemon<br /></li><li>1 pound pasta of your choice ( I used <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Penne</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Rigate</span>)<br /></li><li>salt and pepper<br /></li><li>olive oil</li></ul>Add pasta to boiling (salted) water and heat large heavy bottomed pan with about a tablespoon of olive oil. Dump mushrooms in heated pan and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">saute</span> until they are nicely browned. I add salt and pepper towards the end. When they are done, remove them from the pan and add another <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">tablespoon</span> of olive oil. Add the garlic cloves and let them start to get golden. Don't let them brown or overcook <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">because</span> then they will have a bitter taste. Make sure your kale is completely dry before adding it to the pan. I throw it in a salad spinner after rinsing and it works great. Try to get the kale coated with the garlic/oil mixture and let it wilt. This should only take about a minute or two. Season with salt, pepper and some lemon juice.<br /><br />Now add the kale and mushrooms to the pasta and mix well. At this point I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">separated</span> half of it and served it to the kiddo. For the dairy version, add the ricotta and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">Parmesan</span> at this point and mix well. I usually reserve a little pasta water so a I can thin the sauce if need be. You can adjust to your tastes. The kale adds a heartiness to the dish and it's all very satisfying. Plus it takes 30 minutes or less to throw together and you can <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">easily</span> swap out any or all of the ingredients. Have fun!Nonihttp://www.blogger.com/profile/13817429979478275337noreply@blogger.com0tag:blogger.com,1999:blog-330915226365071812.post-17737495545937927092009-07-02T21:19:00.003-05:002009-07-02T21:59:39.043-05:00Super Easy Homemade Bread for Dummies Like MeLast Winter I decided that I would tech myself to bake. Seriously how hard could it be right? I can read so why can't I follow a recipe. Well here's the thing though about baking. It's a lot like math, either you get it or you don't. You can fake it, you can teach yourself tricks but you may never GET IT...whatever <span style="font-style: italic;">it</span> is. I never thought I would get it but somehow it just happened one day. I failed a lot of times. I mean I made some really horrible crap.<br /><br />My first true success however, was when I made my first loaf of bread by hand. I really didn't think it would work. When it came out of the oven, my husband and I stared at it and said, "Well it looks like bread." Surely it would taste like crap though. But it didn't. That was in October of last year. I have not purchased a loaf of bread since.<br /><br />I've played around with the recipe a lot and I think I have come up with the perfect <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">sandwich</span> bread for the entire family. If you have one, I highly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">recommend</span> using a glass, Pyrex type loaf pan. There's one available in my <a href="http://www.etsy.com/view_listing.php?listing_id=27065293"><span style="font-weight: bold;">ETSY</span></a> shop...plug. The crown you will get is amazing. Even with the whole wheat flour. Adjust to your tastes. Play around with it. I've tried it with butter, with more honey or more whole wheat flour but this is the version we like best for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">sandwiches</span>. Enjoy!<br /><br /><br /><span style="font-weight: bold;">Basic super cool bread:</span><br /><br /><ul><li>1 1/2 cups whole wheat flour</li><li>2 1/2 cups unbleached all-purpose flour</li><li>2 1/2 teaspoons instant yeast</li><li>1 teaspoon salt</li><li>1/4 cup canola oil</li><li>1/4 cup honey</li><li>1 1/3 cups tepid water*</li><li>1/4 cup nonfat dry milk*</li></ul>*Now if you prefer, you can use regular milk, doesn't matter which kind, in place of the dry milk. Just reduce the amount of water to half and replace it with milk.<br /><br />Combine all the ingredients in a large bowl and then knead until you have a smooth ball (about 5-8 minutes). Place in lightly oiled bowl and turn to coat. Cover and let rise for an hour or until almost doubled. Punch down dough, shape into loaf and then transfer to buttered loaf pan. Cover and let rise for about 45 minutes or until crowned about an inch above the top of the pan. Toss in preheated oven at 350 degrees and bake for approx. 40 minutes. Tent with foil for the last 20 minutes. Remove from oven and let sit for 5 minutes before <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">transferring</span> to a wire rack.<br /><br />It just couldn't be easier to get fresh baked bread. No <span class="blsp-spelling-error" id="SPELLING_ERROR_4">HFCS</span> or other crap and you can add whatever you like to suit your tastes.Nonihttp://www.blogger.com/profile/13817429979478275337noreply@blogger.com0tag:blogger.com,1999:blog-330915226365071812.post-23020619705803528992009-06-28T19:44:00.017-05:002009-06-28T21:41:15.092-05:00Strawberry Rhubarb Pie<span style="color: rgb(0, 0, 0);font-family:times new roman;font-size:100%;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4kYR_Y1Hr3OVU9aMHhwhCEIgm0iTTDuaJ5GbHfWfg4Ikdd4zecKDeorY-HWVYgjB2P1-OqONw1QpZ-zHO1ToPNSyHXA6kPieREKP6JoktImhfvk6CCc__8bpqif_UYy1ZDUysIwwuJw/s1600-h/srpwholeside.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 118px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4kYR_Y1Hr3OVU9aMHhwhCEIgm0iTTDuaJ5GbHfWfg4Ikdd4zecKDeorY-HWVYgjB2P1-OqONw1QpZ-zHO1ToPNSyHXA6kPieREKP6JoktImhfvk6CCc__8bpqif_UYy1ZDUysIwwuJw/s320/srpwholeside.JPG" alt="" id="BLOGGER_PHOTO_ID_5352562760912047986" border="0" /></a></span><br />So for Father's Day the husband specifically requested a strawberry-rhubarb pie. Problem is I've never had one and had no idea how to make one. I started by consulting my handy Family Home Cookbook from 1963, which is my absolute go-to manual for basic traditional recipes. The final product is the combination of about 4 different variations that seemed to fit our tastes.<br /><br />I don't like fruit pies. In fact I can say that I only tolerate fruit beyond apples when I'm forced. This however...this pie...it's AMAZING. I'm serious. Not just because I made it, but because it hits all the right spots. It's tangy with a sweetness that's just right combined with the buttery, slightly savory crust. The perfect summery pie I tell you. And it's pretty too, especially when served in Vintage Pyrex.<br /><br />Now you don't have to make the crust but I urge you to do it anyway. At least once. I stick to a basic butter pastry two-crust recipe. The result is so gratifying and hey then you know exactly what went into it. I used a lattice for the top crust which I think works well for a more cohesive fruit pie. Otherwise you'll wind up with a cobbler type situation that I am just not fond of. But if you prefer a juicier pie then try a full crust. Behold my adaptation of Strawberry Rhubarb Pie of Destiny.<br /><br />Filling:<br /><ul><li>3 cups sliced strawberries</li><li>3 cups sliced rhubarb (1/4" thick)</li><li>1 cup sugar</li><li>1/2 cup unbleached flour</li><li>1-2 tablespoons butter</li></ul>Combine the above ingredients and let sit for half an hour. The second time I made it they sat for about an hour and I think that's the longest I would go. Don't pour out the juice that ends up in the bottom of the bowl. Dump it all into the uncooked pie shell and dot with some butter...how much is between you and your conscience. Cover the pie with your lattice or top crust and brush with whatever you prefer (egg wash, milk, etc.). Cover the edges with foil so the crust doesn't brown too quickly.<br /><br />Pop it in the oven with a flourish (yes a flourish) at 375 degrees for 10 minutes then lower to 325 or 350 depending on your oven. Bake for another 25-30 minutes, taking the foil off for the last 20. Now this part is crucial, okay? When it's done turn the oven off, crack the door and let it sit in there for about 45 minutes before transferring it to a wire rack to cool. Serve it however you like. I prefer it just barely warm with some fresh vanilla whipped cream while the husband says it's best the next day out of the refrigerator. It will make your family think you really love them and impress your friends. Homemade pie just blows the socks off of any gelatinous crap you can buy in a store.<span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:100%;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-size:100%;"><br /><br /></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-size:100%;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmiUIT5bpCKmHCVAMGAF-wEhmFamRrWqTIr6I-QQP3XnbISerQTD5ZCM5VcXBm_t6hm4JISLLUeGqHi0iIYv1bbBiM7HUE37LKv22OkI9Am3u8KXyRlXw5KELKdfeaz8rqJacQv4Mls4/s1600-h/srpcut.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 193px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmiUIT5bpCKmHCVAMGAF-wEhmFamRrWqTIr6I-QQP3XnbISerQTD5ZCM5VcXBm_t6hm4JISLLUeGqHi0iIYv1bbBiM7HUE37LKv22OkI9Am3u8KXyRlXw5KELKdfeaz8rqJacQv4Mls4/s320/srpcut.JPG" alt="" id="BLOGGER_PHOTO_ID_5352568962672108450" border="0" /></a></span></span><span style="color: rgb(0, 0, 0);font-size:100%;"><br /></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-size:100%;"><br /></span><span style="color: rgb(0, 0, 0);font-size:100%;"></span><br /></span></span>Nonihttp://www.blogger.com/profile/13817429979478275337noreply@blogger.com0tag:blogger.com,1999:blog-330915226365071812.post-63652527631183976782008-03-15T20:22:00.003-05:002008-04-30T16:33:47.974-05:00Vegan Lasagna<span style="font-family:arial;">I came up with this delicious, yes I said DELICIOUS vegetable lasagna today and it was an instant hit with the husband and the toddler. It's hearty, flavorful and good for you. It's chock <span class="blsp-spelling-error" id="SPELLING_ERROR_0">fulla</span> veggies and healthy fats and all that crap. I just have to promise not to say "cashew cheese" ever again. The husband said it <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">sounds</span> like a really <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">disgusting</span> ailment. </span><br /><br /><span style="font-family:arial;">There are four components to the dish. Marinara sauce, vegetable filling, "noodles" and "cheese". You will need the following for each component.</span><br /><br /><span style="font-family:arial;"></span><br /><br /><span style="font-family:arial;"><strong>Marinara sauce</strong></span><br /><br /><ul><br /><li><span style="font-family:Arial;">3-4 Medium size tomatoes</span></li><li><span style="font-family:Arial;">small red onion</span></li><li><span style="font-family:Arial;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">jalapeno</span> pepper (optional)</span></li><li><span style="font-family:Arial;">1 tablespoon <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Extra</span> Virgin Olive Oil</span></li><li><span style="font-family:Arial;">2 minced garlic cloves</span></li><li><span style="font-family:Arial;">1 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Sundried</span> tomatoes</span></li></ul><p><span style="font-family:Arial;"><strong>Noodles</strong></span></p><ul><li><span style="font-family:Arial;">4-5 medium sized <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">zucchini</span></span></li><li><span style="font-family:Arial;">1 teaspoon cumin</span></li><li><span style="font-family:Arial;">pinch of salt and fresh cracked black pepper</span></li></ul><p><span style="font-family:Arial;"><strong>Filling</strong></span></p><ul><li><span style="font-family:Arial;">1 cup of sliced <span class="blsp-spelling-error" id="SPELLING_ERROR_7">cremini</span> mushroom</span></li><li><span style="font-family:Arial;">1 large yellow pepper, diced</span></li><li><span style="font-family:Arial;">1 cup of shredded carrots</span></li></ul><p><span style="font-family:Arial;"><strong>Cashew Cheese</strong></span></p><ul><li><span style="font-family:Arial;">1 cup of raw cashews that have been soaked in filtered water for at least 2 hours</span></li></ul><p><span style="font-family:Arial;">It's best to start with the sauce so that it has time to simmer and get all <span class="blsp-spelling-error" id="SPELLING_ERROR_8">yummified</span> before you put the whole thing together. Dice the onion and add it to a pot with the olive oil. Saute until softened, approx. 3 minutes. Add the garlic and <span class="blsp-spelling-error" id="SPELLING_ERROR_9">sundried</span> tomatoes and cook for 2-3 minutes. Make an "x" in the bottom of the tomatoes with a small paring knife and submerge them in boiling water for about a minute. This makes it super easy to remove the skin. After the skin is removed, dice them and add to a pot with the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">sundried</span> tomatoes, onions and garlic. Simmer for 30 minutes, stirring occasionally.</span></p><p><span style="font-family:Arial;">For the noodles you will need to preheat the oven to 400 degrees. Slice the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">zucchini</span> very thinly into long strips. If you have a mandolin, that would be ideal. Pat them dry to remove excess moisture and then put them on a lightly oiled backing sheet. Add spices and make sure they are evenly coated. Bake for about 8 minutes. You don't want to fully cook them, just make them a little soft and easier to work with. </span></p><p><span style="font-family:Arial;">Now for the filling I listed the vegetables that I used but you can honestly use anything. The mushrooms are nice because they add a nice meaty texture and make the dish feel very hearty. Combine all the vegetables and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">saute</span> in a wee bit of olive oil for about 6 minutes. </span></p><p><span style="font-family:Arial;">The cashew cheese is insanely simple. Dump the soaked cashews into the blender or food processor and pulse. Add water until it achieves a ricotta like consistency.</span></p><p><span style="font-family:Arial;">Once everything is done, all you have to do is assemble your masterpiece. I did it the same way I layer a traditional <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">lasagna</span>. Add a large cooking spoon of marinara to the bottom of your casserole dish. Layer it with the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">zucchini</span> then the filling, cashew cheese and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">repeat</span> until you reach the top. Layer the last bit of cheese on top and pop it into the oven until it browns (about 20 minutes depending on your oven).</span></p><p><span style="font-family:Arial;">Even though it <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">will</span> smell like it came from the Gods let it sit for about 10 minutes before you dive in. It's a fairly labor intensive dish, so not something I would make every day but it's an excellent special occasion or Sunday dinner dish. Even hardcore meat lovers can't resist this. </span></p>Nonihttp://www.blogger.com/profile/13817429979478275337noreply@blogger.com0