tag:blogger.com,1999:blog-44126440137449277722023-06-21T00:55:37.129-04:00The Un-cookbookCarissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.comBlogger93125tag:blogger.com,1999:blog-4412644013744927772.post-69542427462745778302018-01-27T12:00:00.002-05:002018-01-27T12:00:38.160-05:00Teff Sandwich Bread<div dir="ltr" style="text-align: left;" trbidi="on">
Adapted from The Gluten-Free Gourmet Bakes Bread<br />
<br />
<u>Dry Ingredients</u><br />
<br />
1 cup teff flour<br />
1 cup brown rice flour<br />
1 cup corn starch<br />
1 1/4 tsp xantham gum<br />
3/4 tsp salt<br />
1 1/2 tsp unflavored gelatin<br />
3 Tbsp almond flour or sorghum flour<br />
3 Tbsp brown sugar<br />
1 1/2 tsp ground flaxmeal<br />
3 tsp yeast granules<br />
<br />
<u>Wet Ingredients</u><br />
<u><br /></u>
2 Tbsp flaxmeal<br />
2 cups warm water<br />
1 1/2 Tbsp honey<br />
3/4 tsp white vinegar<br />
3 Tbsp butter (melted) or coconut oil<br />
<br />
Combine dry ingredients in one bowl. Mix wet ingredients in a separate bowl. Combine both mixtures and beat for 3 minutes on high with beaters or paddle attachment on a stand mixer. The result should be a batter that is smooth, uniform, spreadable and sticky. Grease and flour a standard sized bread pan (4x8?). Spread batter into bread pan (wet spoon or finger will smooth the surface).<br />
<br />
Let rise for about 1 hour, until bread reaches the top of the pan. Be patient! Wait until the bread gets as tall as you want it. It won't rise in the oven.<br />
<br />
Preheat oven to 350 degrees. Brush with a little milk to glaze the surface of the bread. Bake for 20 min then tent with foil to prevent burning on top. Bake an extra 30 min until meat thermometer reads 195 degrees F (time is variable depending on how wet the batter was at the beginning.)<br />
<br /></div>
Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-89359202232726061552017-03-31T20:37:00.004-04:002017-03-31T20:37:50.835-04:00Whole Grain Cinnamon Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
Originally posted on: http://goodcheapeats.com/2009/10/whole-grain-cinnamon-rolls/<br />
<br />
<div style="background-color: white; color: #4c4b42; font-family: "Century Gothic", Helvetica, sans-serif; font-size: 15px; line-height: 1.5625; margin-bottom: 25px; padding: 0px;">
Preparation Time: 1 hour and 40 minutes<br />Cook time: 25 minutes<br />Total time: 2 hours 5 minutes<br /><span itemprop="recipeYield">12 rolls</span></div>
<div style="background-color: white; color: #4c4b42; font-family: "Century Gothic", Helvetica, sans-serif; font-size: 15px; line-height: 1.5625; margin-bottom: 25px; padding: 0px;">
<b>Ingredients:</b></div>
<ul style="background-color: white; color: #4c4b42; font-family: "Century Gothic", Helvetica, sans-serif; font-size: 15px; margin: 0px; padding: 0px 0px 25px;">
<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><span itemprop="ingredients">2 cups milk</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><span itemprop="ingredients">4 1/2 tablespoons butter</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><span itemprop="ingredients">1/2 tablespoon vanilla extract</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><span itemprop="ingredients">1/2 cup All-Bran cereal or quick rolled oats</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><span itemprop="ingredients">2 cups whole wheat flour</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><span itemprop="ingredients">2 to 2 1/2 cups unbleached, all-purpose flour</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><span itemprop="ingredients">1/4 cup granulated sugar</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><span itemprop="ingredients">1 3/4 teaspoon salt</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><span itemprop="ingredients">3 3/4 teaspoon yeast</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><span itemprop="ingredients">3 1/2 tablespoons butter, softened</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><span itemprop="ingredients">3/4 cup dark brown sugar</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><span itemprop="ingredients">1 tablespoon cinnamon</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><span itemprop="ingredients">3/4 cup powdered sugar</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><span itemprop="ingredients">1 – 2 Tablespoons milk</span></li>
</ul>
<div style="background-color: white; color: #4c4b42; font-family: "Century Gothic", Helvetica, sans-serif; font-size: 15px; line-height: 1.5625; margin-bottom: 25px; padding: 0px;">
<b>Instructions:</b><br /><span itemprop="recipeInstructions"></span></div>
<ol style="background-color: white; color: #4c4b42; font-family: "Century Gothic", Helvetica, sans-serif; font-size: 15px; margin: 0px; padding: 0px 0px 25px;">
<li style="list-style-type: decimal; margin: 0px 0px 0px 35px; padding: 0px;">Combine dough ingredients in the bread machine according to manufacturer’s instructions. Use 4 cups of flour to start. Add more flour in case the dough is too wet. Program for Dough and allow the machine to do its magic.</li>
<li style="list-style-type: decimal; margin: 0px 0px 0px 35px; padding: 0px;">If you don’t have a bread machine, you can still make this recipe. Warm the milk slightly and melt the 4 1/2 tablespoons butter in a medium saucepan. As long as the temperature is not above 115 degrees, add the granulated sugar, vanilla, and yeast. Let that rest for 5 minutes. Transfer to a large mixing bowl, then add the flours and salt. Stir until you have a sticky dough but all the flour is incorporated. Turn it onto a floured surface and knead until the dough becomes elastic. Set into a greased bowl and allow to rise until doubled in bulk, about an hour.</li>
<li style="list-style-type: decimal; margin: 0px 0px 0px 35px; padding: 0px;">When the dough is ready, roll out on a lightly floured surface until you have a 12 x 15-inch rectangle. Spread the 3 1/2 tablespoons softened butter over surface. In small bowl, combine the brown sugar and cinnamon. Sprinkle over butter. Roll up dough, jelly-roll fashion, starting from the long edge and pinching the seam to seal.</li>
<li style="list-style-type: decimal; margin: 0px 0px 0px 35px; padding: 0px;">Slice into 12 equal portions and arrange evenly in a greased, 9 x 13-inch pan. You can use unflavored dental floss to neatly cut the rolls.</li>
<li style="list-style-type: decimal; margin: 0px 0px 0px 35px; padding: 0px;">Allow the rolls to rise another 30 minutes before baking. Or you can cover the with plastic wrap and refrigerate overnight or wrap well with foil and freeze. Check this post for more tips on <a href="http://goodcheapeats.com/2010/03/cinnamon-roll-convenience-without-can/" style="color: #26bfe1; text-decoration-line: none;" target="_blank">freezing cinnamon rolls</a>. In the morning, remove from refrigerator and allow to rest 20 minutes.</li>
<li style="list-style-type: decimal; margin: 0px 0px 0px 35px; padding: 0px;">Preheat oven to 350°. Bake rolls until lightly browned, about 20 to 25 minutes. Remove from oven and cool on a wire rack.</li>
<li style="list-style-type: decimal; margin: 0px 0px 0px 35px; padding: 0px;">Combine the powdered sugar and 1 to 2 tablespoons milk in a small mixing bowl, stirring with a wooden spoon until combined. Glaze baked rolls with icing.</li>
</ol>
</div>
Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-10275833328871417862017-03-31T20:25:00.001-04:002017-03-31T20:27:01.191-04:00Christmas Brunch Breakfast Casserole<div dir="ltr" style="text-align: left;" trbidi="on">
Originally posted on: http://allrecipes.com/recipe/15047/christmas-brunch-casserole/<br />
<br />
<h2 class="recipe-print__h2" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; background-color: white; box-sizing: border-box; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 1.125rem; font-weight: normal; margin: 0.5rem 0px; outline: none !important;">
Ingredients</h2>
<ul style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; background-color: white; box-sizing: border-box; color: #2d2d2d; display: inline-block; font-family: "Source Sans Pro", Arial; font-size: 16px; list-style: none; margin: 0px; outline: none !important; padding: 0px; vertical-align: top; width: 262.112px;">
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 pound bacon</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">2 onions, chopped</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">2 cups fresh sliced mushrooms</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 tablespoon butter</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">4 cups frozen hash brown potatoes, thawed</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 teaspoon salt</li>
</ul>
<br />
<ul style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; background-color: white; box-sizing: border-box; color: #2d2d2d; display: inline-block; font-family: "Source Sans Pro", Arial; font-size: 16px; list-style: none; margin: 0px; outline: none !important; padding: 0px; vertical-align: top; width: 262.112px;">
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1/4 teaspoon garlic salt</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1/2 teaspoon ground black pepper</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">4 eggs</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 1/2 cups milk</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 pinch dried parsley</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 cup shredded Cheddar cheese</li>
</ul>
<h2 class="recipe-print__h2" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; background-color: white; box-sizing: border-box; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 1.125rem; font-weight: normal; margin: 0.5rem 0px; outline: none !important;">
Directions</h2>
<span style="background-color: white; color: #2d2d2d; font-family: "source sans pro" , "arial"; font-size: 16px;"></span><br />
<ol class="recipe-print__directions" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; background-color: white; box-sizing: border-box; color: #2d2d2d; counter-reset: item 0; font-family: "Source Sans Pro", Arial; font-size: 16px; list-style: none; margin: 0px 0px 0px 1.5rem; outline: none !important; padding: 0px;">
<li class="item" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.</li>
<li class="item" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms.</li>
<li class="item" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight.</li>
<li class="item" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">Preheat oven to 400 degrees F (200 degrees C).</li>
<li class="item" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">Bake in preheated oven for 1 hour or until set.</li>
</ol>
</div>
Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-51854443161451083242017-03-31T20:07:00.003-04:002017-03-31T20:09:10.668-04:00Ethiopian Cabbage (or Kale), Potato and Carrots - Atakilt Wat<div dir="ltr" style="text-align: left;" trbidi="on">
Originally posted on: http://www.veganricha.com/2014/07/atakilt-wat-ethiopian-cabbage-potato.html<br />
<br />
<div style="background-color: white; box-sizing: border-box; color: #333333; font-family: Lato, Helvetica, Arial, sans-serif; font-size: 15px; letter-spacing: 0.5px;">
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;"><b style="box-sizing: border-box;">Ethiopian Cabbage Potato Carrots. Atakilt Wat</b></span><br />
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">Allergen Information: free of Dairy, egg, corn, soy, yeast, nut, gluten, grain. </span><br />
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;"><br style="box-sizing: border-box;" /></span><span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">Serves 2 to 3</span><br />
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;"><b style="box-sizing: border-box;">Ingredients:</b></span><br />
<span style="box-sizing: border-box; color: #222222;"><span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">2 tsp extra virgin olive oil or vegan butter, divided</span></span><br />
<div style="box-sizing: border-box; margin-bottom: 3rem; padding: 0px;">
</div>
<div style="box-sizing: border-box; color: #222222;">
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">2 cloves garlic, minced</span></div>
<div style="box-sizing: border-box; color: #222222;">
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1 tsp minced ginger</span></div>
<div style="box-sizing: border-box; color: #222222;">
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1 green chili, chopped (optional)</span></div>
<div style="box-sizing: border-box; color: #222222;">
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1/2 cup chopped onion </span><br />
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1/4 tsp cumin powder</span></div>
<div style="box-sizing: border-box; color: #222222;">
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1/2 to 3/4 tsp turmeric powder</span></div>
<div style="box-sizing: border-box; color: #222222;">
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1/4 tsp fenugreek seeds </span></div>
<div style="box-sizing: border-box; color: #222222;">
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1/4 tsp cardamom powder</span></div>
<div style="box-sizing: border-box; color: #222222;">
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1/4 tsp cinnamon powder</span></div>
<div style="box-sizing: border-box; color: #222222;">
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1/8 tsp cloves powder</span></div>
<div style="box-sizing: border-box; color: #222222;">
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">a generous dash of black pepper</span></div>
<div style="box-sizing: border-box; color: #222222;">
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">3/4 cup sliced carrots</span></div>
<div style="box-sizing: border-box; color: #222222;">
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">2 medium potatoes, chopped, 1.5 loaded cups</span></div>
<div style="box-sizing: border-box; color: #222222;">
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1/2 head of cabbage (or 3 quarts of kale), finely chopped</span></div>
<div style="box-sizing: border-box; color: #222222;">
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1/2 tsp salt</span></div>
<div style="box-sizing: border-box; color: #222222;">
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;"><br style="box-sizing: border-box;" /></span><b style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">Method:</span></b><br />
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">In a large skillet, add 1 tsp oil and heat at medium. Add garlic, ginger, chili, and onion. Mix, cook for 5 minutes. </span><br />
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 2 minutes to infuse the oil. </span><br />
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between. </span><br />
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in, reduce heat to low-medium. Cover and Cook for another 15 minutes or until the potatoes are tender. *</span><br />
<span style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">Serve hot with Ethiopian flat bread <a href="http://www.veganricha.com/2013/03/ethiopian-injera-100-teff-flatbread.html" rel="nofollow" style="box-sizing: border-box; color: #f05123; text-decoration-line: none; transition: all 0.1s ease-in-out;" target="_blank">Injera</a> and <b style="box-sizing: border-box;"><a href="http://www.veganricha.com/?s=wat" rel="nofollow" style="box-sizing: border-box; color: #f05123; text-decoration-line: none; transition: all 0.1s ease-in-out;" target="_blank">lentil wat</a></b>, ethiopian greens(gomen wat).</span></div>
</div>
<div style="background-color: white; box-sizing: border-box; color: #222222; font-family: Lato, Helvetica, Arial, sans-serif; font-size: 15px; letter-spacing: 0.5px;">
</div>
<div style="background-color: white; box-sizing: border-box; color: #222222; font-family: Lato, Helvetica, Arial, sans-serif; font-size: 15px; letter-spacing: 0.5px;">
*The veggies get cooked in their own moisture. If they start to stick (depends on your lid, type of pan, moisture in the veggies), add splashes of water or broth and mix in and continue to cook.</div>
</div>
Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-22021033905384352902017-03-31T20:02:00.000-04:002017-03-31T20:04:06.104-04:00Instant Injera - Spongy Ethiopian Bread<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 class="fn" style="line-height: 26px; margin: 0px 0px 10px; padding: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small; font-weight: normal;">Posted on: </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="font-weight: normal;">http://www.girlcooksworld.com/2011/11/injera-spongy-ethiopian-bread-plate.html</span></span></h2>
<h2 class="fn" style="color: #77ba2b; font-family: ProximaNovaRegular, Arial, Helvetica, sans-serif; font-size: 26px; font-weight: normal; line-height: 26px; margin: 0px 0px 10px; padding: 0px;">
</h2>
<h2 class="fn" style="color: #77ba2b; font-family: ProximaNovaRegular, Arial, Helvetica, sans-serif; font-size: 26px; font-weight: normal; line-height: 26px; margin: 0px 0px 10px; padding: 0px;">
Instant Injera- Spongy Ethiopian Bread</h2>
<div class="time" style="-webkit-text-stroke-width: 0px; border-bottom: 1px dotted rgb(140, 140, 141); border-top: 1px dotted rgb(140, 140, 141); color: #8c8c8d; font-family: Georgia, "Times New Roman", Times, serif; font-size: 11px; font-style: italic; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; margin: 0px 0px 13px; orphans: 2; padding: 2px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<div style="display: inline; font-size: 11px; margin: 0px; padding: 0px;">
<strong style="color: #404041; font-family: ProximaNovaRegular, Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; font-weight: normal; text-transform: uppercase;">YIELD:</strong> <span class="yield" style="margin-right: 15px;">10-12 injera</span></div>
</div>
<div class="ingredients" style="-webkit-text-stroke-width: 0px; color: #404041; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<h3 style="border-bottom: none; clear: left; color: #77ba2b; font-family: ProximaNovaRegular, Arial, Helvetica, sans-serif; font-size: 14px; font-weight: normal; letter-spacing: 0.5px; line-height: 14px; margin: 20px 0px 5px; padding: 0px; text-transform: uppercase;">
INGREDIENTS:</h3>
<div class="ingredient" style="font-size: 14px; margin: 0px; padding: 0px;">
<div style="font-size: 14px; margin: 5px 0px 12px; padding: 0px;">
* 2 cups teff flour<br />
* 1/2 cup rice flour<br />
* 1/2 cup sorghum flour<br />
* 1 1/2 teaspoons baking soda<br />
* 1/2 teaspoon xanthan gum<br />
* 1 teaspoon salt<br />
* 1/2 cup yogurt<br />
* 3 cups club soda<br />
* ghee or vegetable oil, for oiling skillet</div>
</div>
</div>
<span class="item" style="color: #404041; font-family: "georgia" , "times new roman" , "times" , serif; font-size: 14px;"></span><span style="background-color: #f1f1f1; color: #404041; font-family: "georgia" , "times new roman" , "times" , serif; font-size: 14px;"></span><br />
<div class="directions" style="color: #404041; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; margin: 0px; padding: 0px;">
<h3 style="border-bottom: none; clear: left; color: #77ba2b; font-family: ProximaNovaRegular, Arial, Helvetica, sans-serif; font-size: 14px; font-weight: normal; letter-spacing: 0.5px; line-height: 14px; margin: 20px 0px 5px; padding: 0px; text-transform: uppercase;">
DIRECTIONS:</h3>
<div class="instructions" style="margin: 0px; padding: 0px;">
<div style="margin-bottom: 12px; margin-top: 5px; padding: 0px;">
Combine the teff flour, rice flour, sorghum flour, baking soda, xanthan gum, and salt in a large bowl. In a separate bowl, whisk the yogurt into the club soda and then pour into the flour mixture to make a smooth, thin batter.</div>
<div style="margin-bottom: 12px; margin-top: 5px; padding: 0px;">
Grease a large skillet with ghee or oil and heat the pan over medium-high heat. Pour about 1/2 cup of the mixture into the center of the pan and swirl the pan to distribute the batter. Cook for approximately 30 seconds and then cover. Cook an additional 30 seconds until the injera is cooked through. Remove to a plate and cover with a cloth to keep warm while cooking the remaining injera.</div>
</div>
</div>
</div>
Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-28095661486976799662014-07-26T21:38:00.001-04:002014-07-26T21:38:51.925-04:00Ethiopian Spicy Ground Beef Stew<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: #e0e0e0; color: #333333; font-family: georgia; font-size: 13px; line-height: 19.5px;"><em>My Ethiopian Cooking: Spicy Ground Beef Stew (Minchet Abish Wot)</em></span><br style="background-color: #e0e0e0; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19.5px;" /><span style="background-color: #e0e0e0; color: #333333; font-family: georgia; font-size: 13px; line-height: 19.5px;"><strong>From: </strong></span><span style="color: #333333; font-family: georgia; font-size: x-small;"><span style="line-height: 19.5px;"><b>http://yewoinfamilycooking.blogspot.com/2008/01/ethiopian-spiced-ground-beef-stew.html</b></span></span><br />
<span style="background-color: #e0e0e0; color: #333333; font-family: georgia; font-size: 13px; line-height: 19.5px;"><strong><br /></strong></span>
<span style="background-color: #e0e0e0; color: #333333; font-family: georgia; font-size: 13px; line-height: 19.5px;"><strong>Ingredients:</strong></span><br style="background-color: #e0e0e0; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19.5px;" /><span style="background-color: #e0e0e0; color: #333333; font-family: georgia; font-size: 13px; line-height: 19.5px;">1 lb ground lean beef<br />1cup red onion or shallot (finely chopped)<br />3 tablespoon red hot chili pepper(berbere)<br />¼ cup purified butter **<br />4 cup boiled water</span><span style="background-color: #e0e0e0; color: #333333; font-family: georgia; font-size: 13px; line-height: 19.5px;"><br />¼ teaspoon false cardamom *<br />A pinch of ginger<br />½ teaspoon fresh minced garlic or garlic powder<br />¼ teaspoon bishop weed*<br />Salt to taste</span><br style="background-color: #e0e0e0; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19.5px;" /><span style="background-color: #e0e0e0; color: #333333; font-family: georgia; font-size: 13px; line-height: 19.5px;"><strong>Preparation:</strong></span><br style="background-color: #e0e0e0; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19.5px;" /><span style="background-color: #e0e0e0; color: #333333; font-family: georgia; font-size: 13px; line-height: 19.5px;"><em>1st Step:</em> In medium pot, cook the onion using the one cup boiled water by adding two tablespoon each time until the onion is golden brown and soft. (takes10 minutes);</span><br style="background-color: #e0e0e0; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19.5px;" /><span style="background-color: #e0e0e0; color: #333333; font-family: georgia; font-size: 13px; line-height: 19.5px;"><em>2nd Step:</em> Add one cup of boiled water to the cooked onion, berbere(red chili powder), garlic, ginger, bishop weed and stir it well; add the purified butter, stir very well and one cup of water; (10 minutes);</span><br style="background-color: #e0e0e0; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19.5px;" /><span style="background-color: #e0e0e0; color: #333333; font-family: georgia; font-size: 13px; line-height: 19.5px;"><em>3rd Step: </em>Spread out and sprinkle the ground beef into the onion pot, add two cups of water; Mix it well and cook for 20 minutes;</span><br style="background-color: #e0e0e0; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19.5px;" /><span style="background-color: #e0e0e0; color: #333333; font-family: georgia; font-size: 13px; line-height: 19.5px;"><em>4th Step:</em> Add salt and false cardamom; cook it for 5 minutes. Remove from heat.</span><br style="background-color: #e0e0e0; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19.5px;" /><span style="background-color: #e0e0e0; color: #333333; font-family: georgia; font-size: 13px; line-height: 19.5px;">* <em>You will find these spices in Ethiopian or Indian shops/groceries</em><br />** <em>Please click here to see how to prepare </em></span><a href="http://yewoinfamilycooking.blogspot.com/2008/01/purfied-butter.html" style="background-color: #e0e0e0; color: #666699; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19.5px;"><span style="font-family: georgia;"><em>Purified Butter (Nitir Kebe</em>)</span></a><span style="background-color: #e0e0e0; color: #333333; font-family: georgia; font-size: 13px; line-height: 19.5px;"> </span></div>
Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-5329428651165109722012-08-09T21:28:00.000-04:002012-08-09T21:28:25.101-04:00Kelly's Yogurt Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
1/3 c. Plain Yogurt<br />
1/4 c. Apricot preserves<br />
1 t. Cumin<br />
1 lb. Chicken Breasts<br />
<br />
<br />
<ol style="text-align: left;">
<li>Preheat the oven to 350 deg F. Season chicken with salt and pepper. Bake for 30 min.</li>
<li>Mix other ingredients and add on top of chicken. Bake 15 more min.</li>
</ol>
</div>Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-9620520247807950622012-06-01T11:07:00.003-04:002012-06-01T11:07:32.470-04:00Pesto with Arugula<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<ul style="background-color: white; border: 0px; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 1/2 cups baby arugula leaves</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 1/2 cups fresh basil leaves</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">2/3 cup pine nuts</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">8 cloves garlic</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 (6 ounce) can black olives, drained</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">3/4 cup extra virgin olive oil</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1/2 lime, juiced</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 teaspoon red wine vinegar</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1/8 teaspoon ground cumin</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 pinch ground cayenne pepper</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">salt and pepper to taste</li>
</ul>
<div>
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;"><br /></span></span></div>
<div>
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;">Blend leaves, nuts, garlic, and olives in food processor until finely chopped. Add remaining ingredients and blend until smooth.</span></span></div>
</div>Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-48238841977635057962012-06-01T11:01:00.000-04:002012-06-01T11:05:05.058-04:00Hummus<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<ul style="background-color: white; border: 0px; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">2 cups canned garbanzo beans, drained</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1/3 cup tahini</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1/4 cup lemon juice</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">2 cloves garlic, halved</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 tablespoon olive oil</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 pinch paprika</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 teaspoon minced fresh parsley (for sprinkling on top after it's blended)</li>
</ul>
<div>
<span style="background-color: white; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 16px;">1 teaspoon salt</span></div>
<div>
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;"><br /></span></span><br />
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;">Combine all the ingredients in a food processor and blend until smooth. Adjust seasoning to taste</span></span><br />
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;"><br /></span></span><br />
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;">Variations:</span></span><br />
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;"><br /></span></span><br />
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;">Extra zesty - Add 1 t lemon zest and 1 t ground sumac</span></span><br />
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;"><br /></span></span><br />
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;">Spicy - Add 1 T cumin and 1 t cayenne pepper to taste</span></span><br />
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;"><br /></span></span><br />
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;">Roasted garlic - Place half a head of garlic, separated into individual cloves in oven at 350 deg F until the cloves are soft. Remove peels. Use roasted garlic instead of raw garlic.</span></span></div>
</div>Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-8392479834043399622012-06-01T10:58:00.001-04:002012-06-01T10:58:50.803-04:00Curried Coleslaw with Peas<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<ul style="background-color: white; border: 0px; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 (10 ounce) package frozen peas, thawed and boiled</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">2 cups finely shredded cabbage</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 green onion, thinly sliced</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">3/4 cup salted roasted peanuts or cashews, coarsely chopped</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">salt to taste</li>
</ul>
<div>
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;"><br /></span></span></div>
<div>
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;">Dressing:</span></span></div>
<ul style="background-color: white; border: 0px; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1/4 cup sour cream or plain yogurt</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1/4 cup mayonnaise</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 teaspoon prepared mustard</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 teaspoon white wine vinegar</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1/4 teaspoon curry powder</li>
</ul>
<div>
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;"><br /></span></span></div>
<div>
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;">Combine dressing ingredients. Mix remaining vegetables in a large bowl. Toss to coat everything evenly. </span></span></div>
<div>
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;"><br /></span></span></div>
<div>
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;">Best enjoyed the day it's made.</span></span></div>
</div>Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-25355160985725049062012-06-01T10:53:00.000-04:002012-06-01T10:53:06.892-04:00Crockpot Chicken Corn Chowder<div dir="ltr" style="text-align: left;" trbidi="on">
6 slices bacon, diced (optional)<br />
1 large onion, chopped<br />
3 cloves garlic, minced<br />
16 oz frozen sweet corn<br />
1 16 oz can cream-style corn<br />
3 med potatoes, diced<br />
2 carrots, finely sliced<br />
2 T brown sugar<br />
2 t Worcestershire sauce<br />
salt to taste<br />
1 c. cream of (chicken, mushroom, etc) soup or water or chicken stock<br />
<br />
Pre-boil potatoes and carrots until slightly tender.<br />
Mix all ingredients in crockpot.<br />
Cook in crockpot for 4-7 hours on low.</div>Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-61198673553010576782012-06-01T10:44:00.001-04:002012-06-01T10:44:20.019-04:00Blueberry Cobbler<div dir="ltr" style="text-align: left;" trbidi="on">
3 lb fresh blueberries<br />
3 c. flour<br />
2 1/2 c. sugar<br />
3 eggs, beaten<br />
1/2 c. butter, melted<br />
1/2 c. milk<br />
1-2 t. cinnamon<br />
<br />
<br />
<ol style="text-align: left;">
<li>Preheat oven to 350 deg F.</li>
<li>Mix flour, sugar, and cinnamon</li>
<li>Mix eggs and flour mix. </li>
<li>Add milk and flour mix.</li>
<li>Put blueberries in greased 13x9 inch pan</li>
<li>Top with flour mixture.</li>
<li>Bake 45 min.</li>
</ol>
</div>Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-58109022644478783762012-04-25T20:36:00.001-04:002012-04-25T20:36:38.533-04:00Gluten Free Biscuits<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="background-color: white; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;">
<strong style="color: #555555; font-family: Arial, Helvetica, Tahoma, sans-serif; font-size: 13px; line-height: 20px;">Light and Fluffy Gluten Free Biscuits (from </strong><span style="color: #555555; font-family: Arial, Helvetica, Tahoma, sans-serif; font-size: x-small;"><span style="line-height: 20px;"><b><a href="http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/">http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/</a> )</b></span></span><br /><span style="color: #555555; font-family: Arial, Helvetica, Tahoma, sans-serif; font-size: x-small;"><span style="line-height: 20px;">(Yield: 16 large biscuits)</span></span></div>
<div style="background-color: white; color: #555555; font-family: Arial, Helvetica, Tahoma, sans-serif; font-size: 13px; line-height: 20px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;">
1 1/2 c. brown rice flour<br />2 c. corn starch*<br />1/2 c. soy flour or sorghum flour<br />2 tsp. baking powder<br />2 tsp. salt<br />1 1/2 tsp. baking soda<br />2 tsp. xanthan gum</div>
<div style="background-color: white; color: #555555; font-family: Arial, Helvetica, Tahoma, sans-serif; font-size: 13px; line-height: 20px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;">
1 stick of butter* (chilled in the freezer)<br />1 1/4 c. soy milk*<br />1 1/4 c. water<br />1 Tbsp. cider vinegar*<br />1 egg, beaten (or the equivalent amount of your favorite egg replacement)</div>
<div style="background-color: white; color: #555555; font-family: Arial, Helvetica, Tahoma, sans-serif; font-size: 13px; line-height: 20px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;">
1. Preheat your oven to 350 degrees.</div>
<div style="background-color: white; color: #555555; font-family: Arial, Helvetica, Tahoma, sans-serif; font-size: 13px; line-height: 20px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;">
2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.</div>
<div style="background-color: white; color: #555555; font-family: Arial, Helvetica, Tahoma, sans-serif; font-size: 13px; line-height: 20px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;">
3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.</div>
<div style="background-color: white; color: #555555; font-family: Arial, Helvetica, Tahoma, sans-serif; font-size: 13px; line-height: 20px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;">
4. Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.</div>
<div style="background-color: white; color: #555555; font-family: Arial, Helvetica, Tahoma, sans-serif; font-size: 13px; line-height: 20px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;">
5. Using a large spoon, drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.</div>
<div style="background-color: white; color: #555555; font-family: Arial, Helvetica, Tahoma, sans-serif; font-size: 13px; line-height: 20px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;">
<br /></div>
<div style="background-color: white; color: #555555; font-family: Arial, Helvetica, Tahoma, sans-serif; font-size: 13px; line-height: 20px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;">
</div>
<div style="padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<strong>Cook’s Notes:</strong></div>
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1. If you’re not vegan or dairy free, feel free to use 1 c. buttermilk in place of the soy milk and vinegar. If you’re allergic to soy, try using your usual milk substitute and keep the vinegar in the recipe.</div>
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2. You may substitute potato starch or tapioca flour for the cornstarch.</div>
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3. 1 stick of butter = 8 Tbsp. = 1/2 c. = 1/4 lb. = 115 grams</div>
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4. Earth Balance Buttery Sticks should work if you need this to be casein free. I just checked their website and the sticks are gluten and dairy free.</div>
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5. Thanks to Kate at <a href="http://www.glutenfreegobsmacked.com/" style="color: #b30000; text-decoration: none;">Gluten Free Gobsmacked</a> for the tip on grating the butter. It was a lot of fun and decreased my prep time by quite a bit.</div>
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</div>Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-26011761424724744042012-04-19T21:20:00.003-04:002012-04-19T21:27:32.679-04:00Beef Kebabs<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Adapted from: Artisan bread in 5 min a day by Jeff Hertzberg & Zoe Fancois</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Meat patties:</div><span style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="font-size: 100%;">1.5 lb ground meat (beef, lamb, or lamb + veal)</span></span><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1 t cayenne</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1 t cumin</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1 t coriander</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1 t black pepper</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">ground sumac for sprinkling</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Other stuff to serve it with:</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Thinly sliced sweet or red onions</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Finely chopped parsely</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Pita bread</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div><ol style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><li><span>Combine meat patties ingredients and shape into patties that can fit into pitas</span></li><li><span>Grill patties until well done (no rare allowed here... but no charcoal patties either!)</span></li><li><span>Sprinkle patties with ground sumac</span></li><li><span>Fill pita with other stuff + meat and enjoy!</span></li></ol><span >Note: This makes medium spicy patties. Adjust to suit your preferences.</span></div>Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-60713677095120137672012-04-07T15:17:00.003-04:002012-04-07T15:25:13.754-04:00Hearty Lentil & Vegetable Soup<span ><span style="font-size: 100%;">2 T vegetable oil</span></span><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">3 leeks, green parts only, finely sliced</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">3 carrots, diced</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">2 celery stalks, diced</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1 c lentils</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1/3 c rice</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">4 c stock</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1 c frozen corn</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Garnish with fresh chives and sour cream</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div><ol><li><span >Saute leeks, carrots, and celery. Cover and cook until tender.</span></li><li><span >Stir in lentils and rice. Add stock and boil for about 20 min (until rice and lentils are tender).</span></li><li><span >Add corn and cook 10 more min.</span></li></ol></div>Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-59334902725684525382012-04-07T15:01:00.002-04:002012-04-07T15:16:45.449-04:00Potato Soup<span ><span style="font-size: 100%;">2 T butter</span></span><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">2 shallots, finely chopped</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">8 oz potatoes, peeled and diced</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">4 T flour</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">2 T dry white wine</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1.5 c milk</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1 c frozen corn</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">3 oz Gruyere cheese, grated (Cheddar works as well)</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">8-10 fresh sage leaves, chopped (or 1 T dried sage leaves)</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">2 c heavy cream</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">croutons for serving (or crusty bread)</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div><ol><li><span >Boil potatoes until tender. Drain and set aside.</span></li><li><span >Melt butter in large pot. Saute shallots.</span></li><li><span >Add cooked potatoes.</span></li><li><span >Sprinkle in flour and cook for about 1 min stirring constantly.</span></li><li><span >Remove from heat, stir in wine. </span></li><li><span >Return to heat and add milk. Bring to a simmer.</span></li><li><span >Stir in corn, cheese, sage, and cream. Don't let it come to a boil.</span></li></ol></div>Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-13559402571489231052012-04-07T10:17:00.000-04:002012-04-07T10:18:22.455-04:00Slow-cooker Maple Ham<div class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: arial; color: rgb(51, 51, 51); background-color: rgb(255, 255, 255); ">7-8 pound bone-in spiral-cut ham</div><div class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: arial; color: rgb(51, 51, 51); background-color: rgb(255, 255, 255); ">1 cup dark brown sugar</div><div class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: arial; color: rgb(51, 51, 51); background-color: rgb(255, 255, 255); ">1/2 cup all natural maple syrup</div><div class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: arial; color: rgb(51, 51, 51); background-color: rgb(255, 255, 255); ">2 cups pineapple juice</div><span style="color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); "><br /><span style="font-family: arial; font-weight: bold; ">The Directions.</span><br /></span><br style="color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); "><div class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: arial; color: rgb(51, 51, 51); background-color: rgb(255, 255, 255); ">Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place it into your stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hours. If possible, baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.</div>Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-23669222566949586442012-02-03T10:00:00.003-05:002012-02-03T10:04:53.215-05:00Orange Almond Cake<p style="margin-top: 10px; margin-bottom: 10px; background-color: rgb(255, 255, 255); "><span ><span style="line-height: 19px;">I haven't actually tried this recipe yet, but it looks fantastic. I'll make notes if I try anything a little different.</span></span></p><p style="margin-top: 10px; margin-bottom: 10px; background-color: rgb(255, 255, 255); "><i style="color: rgb(54, 63, 73); font-family: Helvetica, Arial, sans-serif; line-height: 19px; font-size: small; ">From: </i><span ><span style="line-height: 19px;"><i>http://shecraves.typepad.com/my_weblog/2006/02/orange_almond_c.html</i></span></span></p><p style="margin-top: 10px; margin-bottom: 10px; color: rgb(54, 63, 73); font-family: Helvetica, Arial, sans-serif; line-height: 19px; background-color: rgb(255, 255, 255); font-size: small; "><i><br /></i></p><p style="margin-top: 10px; margin-bottom: 10px; color: rgb(54, 63, 73); font-family: Helvetica, Arial, sans-serif; line-height: 19px; background-color: rgb(255, 255, 255); font-size: small; "><i>3 oranges (or 6 clementines, tangerines, or 4 Meyer lemons) </i></p><p style="margin-top: 10px; margin-bottom: 10px; color: rgb(54, 63, 73); font-family: Helvetica, Arial, sans-serif; line-height: 19px; background-color: rgb(255, 255, 255); font-size: small; "><i>water for boiling </i></p><p style="margin-top: 10px; margin-bottom: 10px; color: rgb(54, 63, 73); font-family: Helvetica, Arial, sans-serif; line-height: 19px; background-color: rgb(255, 255, 255); font-size: small; "><i>6 eggs </i></p><p style="margin-top: 10px; margin-bottom: 10px; color: rgb(54, 63, 73); font-family: Helvetica, Arial, sans-serif; line-height: 19px; background-color: rgb(255, 255, 255); font-size: small; "><i>1 cup plus 2 tablespoons sugar (1/4 cup more for lemons) </i></p><p style="margin-top: 10px; margin-bottom: 10px; color: rgb(54, 63, 73); font-family: Helvetica, Arial, sans-serif; line-height: 19px; background-color: rgb(255, 255, 255); font-size: small; "><i>2 1/2 cups ground almonds </i></p><p style="margin-top: 10px; margin-bottom: 10px; color: rgb(54, 63, 73); font-family: Helvetica, Arial, sans-serif; line-height: 19px; background-color: rgb(255, 255, 255); font-size: small; "><i>1 teaspoon baking powder </i></p><p style="margin-top: 10px; margin-bottom: 10px; color: rgb(54, 63, 73); font-family: Helvetica, Arial, sans-serif; line-height: 19px; background-color: rgb(255, 255, 255); font-size: small; "><i>superfine sugar for dusting </i></p><p style="margin-top: 10px; margin-bottom: 10px; color: rgb(54, 63, 73); font-family: Helvetica, Arial, sans-serif; line-height: 19px; background-color: rgb(255, 255, 255); font-size: small; "><i>whipped cream </i></p><p style="margin-top: 10px; margin-bottom: 10px; color: rgb(54, 63, 73); font-family: Helvetica, Arial, sans-serif; line-height: 19px; background-color: rgb(255, 255, 255); font-size: small; "><i>dark chocolate shavings</i></p><p style="margin-top: 10px; margin-bottom: 10px; color: rgb(54, 63, 73); font-family: Helvetica, Arial, sans-serif; line-height: 19px; background-color: rgb(255, 255, 255); font-size: small; "></p><ol><li>Preheat oven to 350 deg F.</li><li>Place the fruit in the pot and cover with water. Bring to a boil and cook for about two hours until it's tender all the way through (pierces easily with a knife, "like butta" as they say). </li><li>Cut the fruit in quarters and fish out the white pips (the big chunk of white membrance usually at two points in the fruit). Then put the fruit into the food processor and puree. Pith, skin, and fruit—everything.</li><li>Add the eggs and pulse until combined. Add the dry ingredients and mix well. </li><li>Pour into two prepared 9-inch cake pans or one 8-inch springform pan (buttered and parchment-lined). Bake in a pre-heated 350 degree oven for about an hour. </li><li>Remove from the oven and let cool in the pan. When it's cooled, unmold and sprinkle with superfine sugar. Serve with whipped cream and chocolate shavings.</li></ol><p></p><p style="margin-top: 10px; margin-bottom: 10px; color: rgb(54, 63, 73); font-family: Helvetica, Arial, sans-serif; line-height: 19px; background-color: rgb(255, 255, 255); font-size: small; ">TIPS:<br />*You can make the cake ahead. It keeps for up to four days. After that the cake will resemble anything that sits still outside in a Seattle winter—mold and perhaps even moss will start to grow.</p><p style="margin-top: 10px; margin-bottom: 10px; color: rgb(54, 63, 73); font-family: Helvetica, Arial, sans-serif; line-height: 19px; background-color: rgb(255, 255, 255); font-size: small; ">*You can even make components of the recipe in advance. For instance, I ground my own almonds (with the blanched slivered almonds from the bulk bin) one day to use later in the week. And you can poach the oranges to use another day. Just keep them covered and in the fridge until you're ready for some CuisinArt fun.</p>Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-58610434863390852162012-02-01T13:07:00.000-05:002012-02-01T13:08:33.561-05:00Nathan's Brownies<!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>JA</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> 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class="MsoNormal">Mix the remaining ingredients<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Cook in 8x8 pan for 30-40 min at 350F.<o:p></o:p></p> <!--EndFragment-->Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-12933840234622995932012-02-01T13:01:00.004-05:002012-02-01T13:05:56.214-05:00White Bean and Kielbasa StewFrom: Real Simple magazine<div><br /></div><div>1 lb dry white beans, rinsed</div><div>14 oz kielbasa, 1/2 inch chunks</div><div>4 c chicken broth</div><div>1 14 oz can diced tomatoes</div><div>1 large onion chopped</div><div>6 garlic cloves, chopped</div><div>1 t dried rosemary</div><div>1 c water</div><div>6 c baby spinach</div><div><ol><li>Put all the ingredients except spinach in slow cooker and cook on low for 7-8 hrs or high for 5-6 hrs.</li><li>Add spinach just before serving.</li></ol></div>Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-80500139583370060172012-02-01T12:53:00.003-05:002012-02-01T13:00:42.634-05:00Sausage and Potato Pockets<div>From: Real Simple magazine</div><div><br /></div>1/2 lb mushrooms, thinly sliced<div>1/2 lb new potatoes, thinly sliced</div><div>6 oz cooked chicken sausage, thinly sliced</div><div>2 T olive oil</div><div>10 oz frozen chopped spinach, thawed and squeezed dry</div><div>4 oz Gruyere or Cheddar cheese</div><div>1 lb pizza dough at room temperature</div><div><br /></div><div><ol><li>Preheat oven to 400 deg F</li><li>Toss mushrooms, potatoes, and sausage in oil and season with salt and pepper to taste. Roast until potatoes are tender (20-25 min). Cool and mix with cheese and spinach.</li><li>Divide dough into 6 pieces and roll each into 6 inch circles. </li><li>Spoon filling into the middle of each circle. Fold dough over and crimp sides together to form a crescent shape</li><li>Place pockets on parchment paper and bake for 20-25 min until golden brown.</li></ol><div>These stay good for 5 days or freeze for up to 3 months.</div></div>Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-61286615935581456272012-02-01T12:41:00.002-05:002012-02-01T12:47:48.405-05:00Whole-grain Blueberry MuffinsFrom: Real Simple Magazine<div><br /></div><div>Makes 12</div><div><br /></div><div>1 1/4 c whole wheat flour</div><div>1 c old fashioned rolled oats</div><div>1/4 c flaxseed meal</div><div>1/4 c pecans</div><div>1 t baking powder</div><div>1 t baking soda</div><div>1/2 t salt</div><div>1 c plain low-fat yogurt</div><div>1/2 c packed light brown sugar</div><div>3 T butter, melted</div><div>1 T orange zest</div><div>1/4 c orange juice</div><div>1 large egg</div><div>1 t vanilla</div><div>2 c fresh blueberries or 8 oz frozen blueberries</div><div><br /></div><div><ol><li>Preheat oven to 375 deg F</li><li>Place paper liners in muffin tins and spray with PAM to keep muffins from sticking</li><li>Mix flour oats, flax meal, pecans, baking powder, baking soda, and salt in the food processor</li><li>In a large bowl combine yogurt, sugar, butter, orange zest and juice, egg, and vanilla.</li><li>Add flour mix to bowl and stir in the blueberries</li><li>Bake for 22 to 25 min.</li></ol><div>These stay good frozen for about a month.</div></div>Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-16582873218307031422012-01-21T18:06:00.000-05:002012-01-21T18:07:04.781-05:00Corn Salad with Feta and Walnuts<!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> 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crumbled Feta (2 oz)<o:p></o:p></p><p class="MsoNormal">Mix ingredients and enjoy!</p> <!--EndFragment-->Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-1143656580732346932012-01-21T18:05:00.000-05:002012-01-21T18:06:18.300-05:00Ravioli Lasagna<!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>JA</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> 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locked="false" priority="19" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Emphasis"> <w:lsdexception locked="false" priority="21" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Emphasis"> <w:lsdexception locked="false" priority="31" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Reference"> <w:lsdexception locked="false" priority="32" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Reference"> <w:lsdexception locked="false" priority="33" semihidden="false" unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-fareast-language:JA;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal">From: Real Simple</p><p class="MsoNormal">1 24-26 oz jar marinara sauce<o:p></o:p></p> <p class="MsoNormal">40 oz large cheese ravioli<o:p></o:p></p> <p class="MsoNormal">10 oz frozen spinach (thaw and squeeze out the liquid)<o:p></o:p></p> <p class="MsoNormal">2 c. mozzarella shredded<o:p></o:p></p> <p class="MsoNormal">½ c. grated parmesan<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Preheat oven to 375.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Layer as follows in 9x13 dish:<o:p></o:p></p> <p class="MsoNormal">Thin layer of sauce<o:p></o:p></p> <p class="MsoNormal">1/3 ravioli<o:p></o:p></p> <p class="MsoNormal">½ spinach<o:p></o:p></p> <p class="MsoNormal">½ mozzarella<o:p></o:p></p> <p class="MsoNormal">1/3 sauce<o:p></o:p></p> <p class="MsoNormal">(repeat)<o:p></o:p></p> <p class="MsoNormal">Top with remaining ravioli and sauce.<o:p></o:p></p> <p class="MsoNormal">Sprinkle parmesan on top.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Cover in foil and bake 30 min. Uncover and bake 5-10 min until bubbling.<o:p></o:p></p> <!--EndFragment-->Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0tag:blogger.com,1999:blog-4412644013744927772.post-71847493804687626052012-01-21T18:03:00.000-05:002012-01-21T18:04:52.086-05:00Hearty Vegetable Lasagna<!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:pixelsperinch>96</o:PixelsPerInch> <o:targetscreensize>800x600</o:TargetScreenSize> </o:OfficeDocumentSettings> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>JA</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> 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mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:Calibri;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><b><span style="font-size:12.0pt; font-family:"Times New Roman"">Ingredients<o:p></o:p></span></b></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><span style="font-size:12.0pt;font-family:"Times New Roman"">1 (16 ounce) package lasagna noodles (only need 9 strips of noodles)<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><span style="font-size:12.0pt;font-family:"Times New Roman"">Sauce:<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 0.25in; "><span style="font-size:12.0pt;font-family:"Times New Roman"">2 tablespoons vegetable/olive oil<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 0.25in; "><span style="font-size:12.0pt;font-family:"Times New Roman"">2-3 garlic cloves, minced<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 0.25in; "><span style="font-size:12.0pt;font-family:"Times New Roman"">1/2 pound fresh mushrooms, sliced<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 0.25in; "><span style="font-size:12.0pt;font-family:"Times New Roman"">2 medium carrots, sliced or chopped<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 0.25in; "><span style="font-size:12.0pt;font-family:"Times New Roman"">1 green bell pepper, sliced or chopped<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 0.25in; "><span style="font-size:12.0pt;font-family:"Times New Roman"">1 red bell pepper, sliced or chopped<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 0.25in; "><span style="font-size:12.0pt;font-family:"Times New Roman"">1 medium onion, sliced or chopped<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 0.25in; "><span style="font-size:12.0pt;font-family:"Times New Roman"">1 medium zucchini, sliced or chopped<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 0.25in; "><span style="font-size:12.0pt;font-family:"Times New Roman"">1 medium yellow squash, sliced or chopped<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 0.25in; "><span style="font-size:12.0pt;font-family:"Times New Roman"">About 6 cups (48 ounces) pasta sauce<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 0.25in; "><span style="font-size:12.0pt;font-family:"Times New Roman"">1 can diced tomatoes<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 0.25in; "><span style="font-size:12.0pt;font-family:"Times New Roman"">2 teaspoons dried basil<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 0.25in; "><span style="font-size:12.0pt;font-family:"Times New Roman"">Salt and pepper<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><span style="font-size:12.0pt;font-family:"Times New Roman"">1 (15-ounce) container part-skim ricotta cheese<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><span style="font-size:12.0pt;font-family:"Times New Roman"">4 cups shredded mozzarella cheese<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><span style="font-size:12.0pt;font-family:"Times New Roman"">2 eggs<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><span style="font-size:12.0pt;font-family:"Times New Roman"">2 teaspoons dried parsley<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><span style="font-size:12.0pt;font-family:"Times New Roman"">1 bag fresh or 1 box frozen spinach (thawed and rinsed)<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><span style="font-size:12.0pt;font-family:"Times New Roman"">1/2 cup grated Parmesan cheese (optional)<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><span style="font-size:12.0pt;font-family:"Times New Roman""><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><span style="font-size:12.0pt;font-family:"Times New Roman""><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><b><span style="font-size:12.0pt; font-family:"Times New Roman"">Directions<o:p></o:p></span></b></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><span style="font-size:12.0pt;font-family:"Times New Roman"">1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><span style="font-size:12.0pt;font-family:"Times New Roman"">2. In a large saucepan, cook and stir garlic and all the vegetables (except the spinach) in oil. Stir in pasta sauce (save one cup for later) and basil; bring to a boil. Reduce heat and simmer 15 minutes.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><span style="font-size:12.0pt;font-family:"Times New Roman"">3. Mix together ricotta, 3 cups mozzarella cheese, eggs, and parsley.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><span style="font-size:12.0pt;font-family:"Times New Roman"">4. Preheat oven to 350 degrees F. Spread remaining 1 cup pasta sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/3 each: lasagna noodles, cheese mix, spinach, sauce, and Parmesan cheese. Repeat layering, and top with remaining 1 cup mozzarella cheese.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; "><span style="font-size:12.0pt;font-family:"Times New Roman"">5. Bake, covered, for 40 minutes, and then uncovered for an additional 15-20 minutes. Let stand 15 minutes before serving.<o:p></o:p></span></p> <!--EndFragment-->Carissahttp://www.blogger.com/profile/10273042935366275535noreply@blogger.com0