tag:blogger.com,1999:blog-70131975989113116132024-02-22T15:58:03.771-05:00"Sleep 'til you're hungry, eat 'til you're sleepy"This is my attempt to be creative.Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-7013197598911311613.post-50944295519392451222013-07-18T17:19:00.000-04:002013-07-18T17:19:19.080-04:00Happy Birthday OREO!!I was surfing around Pinterest and I found this great recipe from a blogger<a href="http://www.handletheheat.com/2010/02/cookies-cream-cheesecake-cupcakes.html"> Handle the Heat</a>. First of all for as long as I can remember there are always Oreo cookies in my house. My dad I <strike>think </strike>know has a secret addiction to them. Most of the time we have just the original Oreo cookies but lately there has been an influx of different varieties<br />
Coming soon "<span style="background-color: white; font-family: Georgia, serif; font-size: 14px; font-weight: bold; line-height: 22px; text-align: left;">Cookies and Cream Cheesecake Cupcakes"</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 14px; font-weight: bold; line-height: 22px; text-align: left;">Cookies and Cream Cheesecake Cupcakes</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 22px; text-align: left;">From </span><a href="http://astore.amazon.com/hanthehea-20/detail/0307460444" style="background-color: white; color: #7b719e; font-family: Georgia, serif; font-size: 14px; line-height: 22px; text-align: left; text-decoration: none;">Martha Stewart's Cupcakes</a><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 22px; text-align: left;">Makes 30 (Note: I halved this recipe and it was very easy, 30 of these cupcakes would surely be the death of me)</span><br />
<ul style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 22px; text-align: left;">
<li>Ingredients:</li>
<li>42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped</li>
<li>2 pounds cream cheese, room temperature</li>
<li>1 cup sugar</li>
<li>1 tsp vanilla extract</li>
<li>4 large eggs, room temperature, lightly beaten</li>
<li>1 cup sour cream</li>
<li>Pinch of salt</li>
</ul>
<span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 22px; text-align: left;">1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.</span><br />
<br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 22px; text-align: left;" />
<span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 22px; text-align: left;">2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.</span><br />
<br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 22px; text-align: left;" />
<span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 22px; text-align: left;">3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.</span><br />
<br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 22px; text-align: left;" />
<span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 22px; text-align: left;">4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.</span>Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com0tag:blogger.com,1999:blog-7013197598911311613.post-73950781191605708862013-07-18T17:10:00.001-04:002013-07-18T17:10:30.123-04:00<img src="https://img.bzzagent.com/image/krogerFriedChicken.jpg?Type=activity&Activity=3259567091&Campaign=0019997611&Uid=1444275&token=5f60b7d9896890abec7ae8dd322e7141" alt=""/>Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com0tag:blogger.com,1999:blog-7013197598911311613.post-38205059003337651982011-04-23T21:43:00.000-04:002011-04-23T21:43:06.463-04:00It's that time of year....It's garden time!! I started last week getting my pots and dirt already for planting vegetables and herbs. I ordered a bunch of seeds from <a href="http://www.pennystomatoes.com/">Penny's Tomatoes</a>, I just got them so I put them in little peat pots to germinate. If all goes well this year I will have tons of tomatoes. I will update this blog within a few days, hopefully I will post some pictures too.Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com0tag:blogger.com,1999:blog-7013197598911311613.post-6899986690554991012010-09-11T15:42:00.000-04:002010-09-11T15:42:14.184-04:00Simply Awesome Chocolate Chip and Banana MuffinsI love banana's. Most of the time I'm eating them with peanut butter and Nutella. Today I wanted to make something that I could have for breakfast or even a late night snack. I found this recipe on the web but I changed it just a tad.<br />
<br />
<strong><u>Chocolate Chip and Banana Muffins</u></strong><br />
1 cup white sugar<br />
1/2 cup dark brown sugar<br />
1 1/2 cup butter melted (unsalted)<br />
2 cups mashed overripe bananas (I used 3 big ones)<br />
3 eggs<br />
2 3/4 cup all-purpose flour<br />
2 1/2 tsps. of baking soda<br />
1 tsp. salt<br />
1/2 cup of chocolate chips (coated in flour)<br />
<br />
Preheat the oven to 350 degrees and line two 6-cup muffin tins with liners. I had extra batter so I did another 6 cups later. In a large bowl, combine the sugars, melted butter, bananas, and eggs; mix well. In another bowl combine the flour, baking soda and salt. Add the dry ingredients to the wet and whisk until the batter is evenly moistened. Stir in the chocolate chips.<br />
Spoon the batter into the prepared muffin cups, bake for about 25-28 minutes, until a toothpick is inserted in the center and comes out clean. Let the muffins cool for about 10 minutes, before turning them out on a rack to cool.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglb7EZwqE-y8c00t2zpmJeIYUVnGoK9kNUToKbkZac7wYzE0jyEU-xtAUTjm1IkZShncy9_x2bzfN1zjoueeex8IpfFciNlL66TGYrUMTjKca8sYCxQBBtg_q4olsgF_boTDeWNS_Bo2E/s1600/DSC_0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglb7EZwqE-y8c00t2zpmJeIYUVnGoK9kNUToKbkZac7wYzE0jyEU-xtAUTjm1IkZShncy9_x2bzfN1zjoueeex8IpfFciNlL66TGYrUMTjKca8sYCxQBBtg_q4olsgF_boTDeWNS_Bo2E/s320/DSC_0051.JPG" /></a></div>Serve with ice cold milk! Enjoy!Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com5tag:blogger.com,1999:blog-7013197598911311613.post-18865300967885824522010-09-02T22:27:00.000-04:002010-09-02T22:27:09.215-04:00Recent Comments/ New JobI just wanted to thank everybody who left comments on my blog, it makes me happy that people are actually reading this. Oh by the way I am WORKING now... I am a teachers aide/assistant/lunch helper/diaper changer.. I'm having a lot of fun teaching the little kids, mostly the 2 year olds. Not too fun is getting sick from the many germ refrigerators that I play with each day. I've been getting colds more often that I can even remember and I think I had some sort of flu last week... So back to making chicken soup or Jewish penicillin this weekend definitely!!!Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com2tag:blogger.com,1999:blog-7013197598911311613.post-4396195411791137112010-07-30T15:12:00.001-04:002010-07-30T15:16:29.254-04:00POM Glazed Pork ChopsAbout a week ago I received a case of <a href="http://www.pomwonderful.com/">POM Wonderful 100% pomegranate juice,</a> I was so happy I got in the kitchen and started to cook again. I decided to make glazed pork chops. I know that pork and fruit go pretty good together so I wanted to give this a try. I served this with roasted cauliflower.<br />
<br />
<br />
4 center cut pork chops<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4c8cw8t6kQi7i8h6XxVfni_KFoicyM44Jehyphenhyphen3c6MsQclVnZx0xjF6wC0hv_KPSVDj42NjDj0hdVr-QxGQ3wUaEZebK9mxoQfRQsXq_uM8Hwkp2jkmXIOPrJMS9tBzbcEwbFn5wTI_TKH/s1600/DSC_0127.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4c8cw8t6kQi7i8h6XxVfni_KFoicyM44Jehyphenhyphen3c6MsQclVnZx0xjF6wC0hv_KPSVDj42NjDj0hdVr-QxGQ3wUaEZebK9mxoQfRQsXq_uM8Hwkp2jkmXIOPrJMS9tBzbcEwbFn5wTI_TKH/s320/DSC_0127.JPG" width="320" /></a></div>1 8oz bottle of POM wonderful 100% pomegranate juice<br />
2 garlic cloves<br />
2 tsp finely chopped rosemary<br />
1/4 orange juice<br />
2 TBS brown sugar<br />
a pinch of red pepper flakes<br />
salt and pepper<br />
olive oil<br />
<br />
Heat olive oil in the pan, season the pork chops with salt and pepper, brown the chops. After brown, add the POM, garlic, rosemary, orange juice, brown sugar and lower the heat to medium. Cook the pork in the sauce until the internal temperature of the pork is 170 degrees. Take out the Pork chops and let them rest, Bring the sauce to a boil, then reduce the heat to medium-low and simmer, add red pepper flakes. Continue to simmer until the sauce reduces to about half. Enjoy.Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com6tag:blogger.com,1999:blog-7013197598911311613.post-80995853517918940632010-06-26T22:01:00.000-04:002010-06-26T22:01:45.630-04:00I'm Thinking...I'm thinking about changing the name of my blog to something like "Unemployed and blogging". I've been unemployed for over two years now, I'm educated, street smart and probably smarter than some of the people who try to fix my computer over the phone. I hate to say that but it's true.<br />
I love to cook, read recipes, and other food blogs. I think blogging makes me happy and I'm really going to work harder to update this page more often. I'm also addicted to Twitter. That's all for now. I'll be cooking soon and posting pictures.Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com4tag:blogger.com,1999:blog-7013197598911311613.post-58804088954395898062010-05-06T13:20:00.002-04:002010-05-06T13:20:50.922-04:00I'm Back....It's been a while since I've blogged, I've been cooking and I even took a cooking class with my sister at Whole Foods Market. It was a class on Julia Child's Classical French Techniques. We made Petites Chaussons with Roquefort Cheese, Soufflé aux Épinards, Coq au Vin, Fonds d' Artichants Mornay, Gratin Dauphinois and La Tarte des Demoiselles Tatin. The instructor was very cheerful and answered all our culinary questions. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vCjgLOKKhoW9DCk0BMa1YZJp5bDaEx7r5T-OhTdzcRBQ6O0sub1b0_5Tb1ivqDDFX7185YsaYvATmHV06bbFonOxN2QPzW60SvTYP5H7EtgiO59K88UGLx6zektvCcAchnnYSYlmoKeQ/s1600/IMG_2275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vCjgLOKKhoW9DCk0BMa1YZJp5bDaEx7r5T-OhTdzcRBQ6O0sub1b0_5Tb1ivqDDFX7185YsaYvATmHV06bbFonOxN2QPzW60SvTYP5H7EtgiO59K88UGLx6zektvCcAchnnYSYlmoKeQ/s320/IMG_2275.JPG" /></a></div>When we made the Coq au vin (chicken in red wine with onions, mushrooms and bacon) we were taught how to cut a whole chicken into eight pieces. It was a little messy... (this is my sister, she wasn't too happy)Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com2tag:blogger.com,1999:blog-7013197598911311613.post-65116379597216297842010-03-08T23:34:00.000-05:002010-03-08T23:34:23.197-05:00Sourdough Starter... Yummy Bread... Part twoI woke up from my dream, ran downstairs and checked on my starter.... it was happy bubbly and mighty smelly, but other than that it did not take over my whole kitchen. I used a recipe that I found on <a href="http://www.youtube.com/watch?v=POnxAoHl1qc">youtube</a> and it was really easy. <br />
This is the recipe:<br />
1 cup starter<br />
1 cup water<br />
2 tsp salt<br />
3 cups flour...... easy as 123!<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a bowl mix the starter, water, salt, and the flour. Mix, but do not knead. Let the dough rise in a warm place, in the bowl covered loosely with a towel. Let the dough double in bulk just like a yeast bread dough. You can tell when the dough has doubled if you poke your finger into the top of the dough and it doesn't bounce back. Probably 8-10 hours, so it's better to start this in the morning. Ok ya got all that, take the dough out of the bowl and put it on the counter (put a little flour down first cause the dough is a little sticky). Form the dough into a ball, try not to knead the dough just fold it, you want to keep the bubbles in the dough. I used a Dutch oven to bake the bread in; I pre-heated the dutch oven with the lid in the oven at 450. BE CAREFUL TAKING THE LID OFF, it's very hot. Put the dough in the Dutch oven covered for 30 minutes, then lower the temperature to 400, take the lid off and set the timer for 20 minutes.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwUMohCYU-OvO1IL2eApTirGbHCn2tiL0fs_GfOpXf4SlyoKZKMBEDosHMNHuOzKuoAcEKN1oNNzxsv58inUXuWZgb8xdkAXlNjPSwOIvZwvnK-I9ghENsA9WvBecafiUtGBC3b_x3aJ1/s1600-h/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwUMohCYU-OvO1IL2eApTirGbHCn2tiL0fs_GfOpXf4SlyoKZKMBEDosHMNHuOzKuoAcEKN1oNNzxsv58inUXuWZgb8xdkAXlNjPSwOIvZwvnK-I9ghENsA9WvBecafiUtGBC3b_x3aJ1/s320/DSC_0013.JPG" width="320" /></a></div>Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com1tag:blogger.com,1999:blog-7013197598911311613.post-85539728263549854612010-03-07T10:35:00.007-05:002010-03-07T19:42:01.934-05:00Sourdough Starter...Part one.<div style="margin-bottom: .0001pt; margin: 0in;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">It all started out by watching hours and hours of Youtube videos on "How to make a sourdough starter". I was going to do this, although this takes time and patience which I do not have. I want instant gratification and I was determined to make a sourdough starter. I got my container (I used a Chinese soup container), flour and purified water. I was told in every video to use "purified" water just because there are too many chemicals and other stuff that could ruin my starter. I started out with equal parts flour and water (1/2 cup of each). Then put the lid on, not tight and left the starter to do its magic. I was also told that I needed to "feed" it every 4 hours. Ok, no problem! I opened the container and added some more flour (oh by the way I used white bread flour) and water, covered it and left it alone again. Well, by this time I was ready for bed so I fed it one more time and left the container on the counter. In the meantime I did see some bubbles so I was really happy that my "starter" was starting. I went to bed.<o:p></o:p></span></span></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXsX1cq4-YmpEaZWGXR0VteSgi69A8tmxHA7XtZvyzD7cVJ5NJHLU6eItdOccTH_0Vnl_1D96IZcNKYy6QEVoVeRsyrl6-g7Djtja88zuLO83i3XdLNfTfmCYyMKg8HWYDSvYMY73ghyphenhyphenwt/s1600-h/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXsX1cq4-YmpEaZWGXR0VteSgi69A8tmxHA7XtZvyzD7cVJ5NJHLU6eItdOccTH_0Vnl_1D96IZcNKYy6QEVoVeRsyrl6-g7Djtja88zuLO83i3XdLNfTfmCYyMKg8HWYDSvYMY73ghyphenhyphenwt/s320/DSC_0011.JPG" /></a></div><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">As I slept<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=34sleetilyreh-20&l=btl&camp=213689&creative=392969&o=1&a=B002C0E5VG" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> I dreamt of my starter, it took over the whole kitchen, the living room and the dining room. It was crawling up the walls and creeping up the steps. There was floury goo and sour smell all over the house. Everything was covered! It was ALIVE!!! Ahhhh haaaaa!! ….to be continued….</span></span></span><o:p></o:p></div>Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com2tag:blogger.com,1999:blog-7013197598911311613.post-44081292551910785712010-03-04T22:47:00.000-05:002010-03-04T22:47:46.005-05:00Whooo Hooo!It's official I'm on a <a href="http://www.foodieblogroll.com/">Foodie Blog roll!!</a>Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com2tag:blogger.com,1999:blog-7013197598911311613.post-1341448303104406002010-03-02T21:31:00.007-05:002012-03-06T19:51:24.698-05:00Hamantaschen,Humentash,Hamantash<span class="Apple-style-span" style="color: #2d8930; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><b><span class="Apple-style-span" style="color: black; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; font-weight: normal; line-height: normal;"><span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"></span></span></span></span></b></span><br />
<b><span class="Apple-style-span" style="color: black; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; font-weight: normal; line-height: normal;"><span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"></span></span></span></span></b><span class="Apple-style-span" style="color: #2d8930; font-family: Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 11px; line-height: 17px;"></span></span><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLIACgp9X8JT44KuABjgXJTiGCYsESRMMykxUQkP0hKs-NKQgnBpyLepos7CLeUEFx-eEq3CASpuYrwVno3e7HhZRtIRug7ZRA399s8Zf0jAAhcsck0pnhYJKZ0n4KNtbSWZexhsDyOP8/s1600/IMG_2240.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLIACgp9X8JT44KuABjgXJTiGCYsESRMMykxUQkP0hKs-NKQgnBpyLepos7CLeUEFx-eEq3CASpuYrwVno3e7HhZRtIRug7ZRA399s8Zf0jAAhcsck0pnhYJKZ0n4KNtbSWZexhsDyOP8/s320/IMG_2240.JPG" width="320" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, 'Times New Roman', serif;">Here’s the recipe: No m</span><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">atter how yo</span></span></span><span style="font-family: Georgia, 'Times New Roman', serif;">u spell it, it’s still a tasty triangle treat. Either filled with prune butter (lekvar), cherries, fruit preserves or even chocolate it’s a traditional cookie that is eaten during the Jewish holiday of Purim. I remember my Mom-Mom would make these for us and now if you ask her the recipe she doesn't remember. It’s sad, my Mom-Mom was such a wonderful cook and we always looked forward to the holidays to enjoy her cooking, now we take her recipes and cook for her. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div></div><div class="MsoNormal"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 cup of sugar</span></span></span></div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><b><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; font-weight: normal; line-height: normal;"><span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"></span></span></span></span></b></span></div><b><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; font-weight: normal; line-height: normal;"><span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"></span></span></span></span></b><br />
<div class="MsoNormal" style="display: inline !important;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">3 eggs </span></span></span></div></div><div class="MsoNormal" style="text-align: center;"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><b><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; font-weight: normal; line-height: normal;"><span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"></span></span></span></span></b></span></span></span></span></div><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">3 1/2 cup flour</span></span></span> <br />
<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">3 tsp. baking powder</span></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1/2 tsp. salt (not kosher)</span></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 Tbsp orange juice</span></span></span></div><div class="MsoNormal" style="text-align: left;"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">zest of an orange</span></span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia; font-size: small;">Lekvar, cherry filling, apricot preserves</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia; font-size: small;">...or anything you really want to fill them with.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia; font-size: small;">In a bowl, beat sugar, oil and eggs till creamy. Sift the flour, baking powder and salt in another bowl. Add the flour mixture to the sugar mixture with the orange juice and zest. Mix till dough comes together. (I made a double batch) Wrap in saran wrap tightly and put in the fridge for an hour or until the dough is chilled. (The colder the dough the better) After the dough has chilled, roll out the dough about a 1/4 inch and cut into circles about 3 inches. Put about a heaping teaspoon in the middle and fold the edges up like a triangle. Pinch the ends so they won't open when they bake. Bake at 425 for about 17 min.</span></div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGhMqzTx0HOpcTzptZkXbBXbUXuZS54gap5sRmlT5oFrXt8sqCgHyRb0bjM3vROxesPT1wgJzCHvbJNPParW9KEytV4LAdo1SbRRk82vPs8hrQdSgRKroiuU-h0htmwpfiW1EvBJljN48/s1600-h/IMG_2243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGhMqzTx0HOpcTzptZkXbBXbUXuZS54gap5sRmlT5oFrXt8sqCgHyRb0bjM3vROxesPT1wgJzCHvbJNPParW9KEytV4LAdo1SbRRk82vPs8hrQdSgRKroiuU-h0htmwpfiW1EvBJljN48/s320/IMG_2243.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLHGBlxsaK71V56TMopPuPRJkxB-jADCxTJvxpl2LMh5NXwHKKDismRfyjjKr8X7JOSyy2DS_PUrmEqUsCNXeOQOFhukKOLutc_nz_via1oxZ53tHNPGKXutakiIxm965dTMUKgI5Uf7t/s1600-h/IMG_2247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLHGBlxsaK71V56TMopPuPRJkxB-jADCxTJvxpl2LMh5NXwHKKDismRfyjjKr8X7JOSyy2DS_PUrmEqUsCNXeOQOFhukKOLutc_nz_via1oxZ53tHNPGKXutakiIxm965dTMUKgI5Uf7t/s320/IMG_2247.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: small;"><br />
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<div class="MsoNormal" style="display: inline !important;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div></div>Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com6tag:blogger.com,1999:blog-7013197598911311613.post-34216561001965165312010-02-19T15:24:00.003-05:002010-02-19T19:16:44.049-05:00CHOCOLAT REVIEW......I was craving chocolate with sea salt and while I was in <a href="http://www.wholefoodsmarket.com/">Wholefoods market</a> I found this....<br />
Mo's Bacon Bar made by <a href="http://www.vosgeschocolate.com/category/bacon_and_chocolate">Vosges Haut Chocolat</a>. I figured since I <strike>like</strike> love bacon what could be bad about deep milk chocolate, applewood smoked bacon and alderwood smoked salt all packaged in a petite tin foil wrapper. I could have bought the "big" one but I settled for the .5oz for $2.49. I unwrapped the chocolate treat, and followed the directions on the back of the box.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdCcu64jNK_TaboVTfPdBBhJMHogfo8mpgHRb9bkQ5ecfx687uHy0t42tlZlNyGUw4c54czfe_C0hHHLVZd3ssts08LFKBculHQ0G0tVrxNESTYJo_VGoCLICQ5Iu2vLvHHUCvWGaUYQn/s1600-h/IMG_2220.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ct="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdCcu64jNK_TaboVTfPdBBhJMHogfo8mpgHRb9bkQ5ecfx687uHy0t42tlZlNyGUw4c54czfe_C0hHHLVZd3ssts08LFKBculHQ0G0tVrxNESTYJo_VGoCLICQ5Iu2vLvHHUCvWGaUYQn/s320/IMG_2220.JPG" width="320" /></a> <br />
Breathe... See... Smell... Snap... Taste.... wow... within seconds as promised I was in heaven. I really prefer dark chocolate (the darker the better) but I was happily satisfied with the deep milk chocolate melting in my mouth.Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com2tag:blogger.com,1999:blog-7013197598911311613.post-29427353550041515652010-02-18T13:49:00.001-05:002010-02-19T15:32:06.738-05:00TOM KHA GAI (Thai coconut soup)<span xmlns=""></span><br />
I think my favorite soup besides Matzo ball is Tom Kha Gai (Thai coconut soup).<br />
I found this recipe and it's easy and so delish! Thanks to <a href="http://kahakaikitchen.blogspot.com/">Kahakai Kitchen</a> for this recipe.<br />
<br />
1 can (14oz) coconut milk (you can use light to cut down the fat)<br />
1 can (14oz) reduced-sodium chicken broth<br />
6 quarter size slices of fresh ginger<br />
Cut 1 stalk of fresh lemongrass into 1 inch pieces.<br />
1 cup sliced mushrooms ( I used shitake)<br />
1/2 cup frozen peas<br />
1 Tbs lime juice<br />
1 Tbs Fish sauce <br />
1 tsp sugar<br />
1 tsp of Thai Chili paste (I used Sriracha)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVogsVA_Gdzahla1JrzSRrZwuv_rQULL3dea3dAlvjM0fIpO46GaWPg8wpIbQ99_ckNXEuumcoY4_obCOnu7KxiMskTn9bpy2WXsyXQh3LTLWEFXDs1Prr4sfgQblhSSZ3mAKT4sETbgn/s1600-h/IMG_2218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVogsVA_Gdzahla1JrzSRrZwuv_rQULL3dea3dAlvjM0fIpO46GaWPg8wpIbQ99_ckNXEuumcoY4_obCOnu7KxiMskTn9bpy2WXsyXQh3LTLWEFXDs1Prr4sfgQblhSSZ3mAKT4sETbgn/s320/IMG_2218.JPG" /></a></div>In a medium saucepan, combine coconut milk, reduced-sodium chicken broth, ginger, lemongrass to the pan. Bring to a boil over high heat. Add sliced mushrooms; peas, fresh lime juice and fish sauce, sugar and Thai chili paste. Reduce heat and simmer, 5-10 minutes. Garnish each serving with 1 Tbsp each of fresh basil leaves or cilantro. Discard lemongrass. Serves 4.Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com0tag:blogger.com,1999:blog-7013197598911311613.post-16197323394451620012010-02-13T20:55:00.006-05:002010-02-19T19:19:26.152-05:00It's cold! So let's go out to EAT.....<span xmlns=""></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKxMvEKOQWStb0QzEpB7A2FrpRjf2meNAy5XtIkYouNKmfgjIjTYbs_YoQbU3FM_aTbCGBov0aiVZIAqg4oHfCHjKLF9AjRdrweoGHe-L_F6SCAHdgfPvqr8O0TViaWMaXBXcFVPxKQ3Z/s1600-h/0213101912-01%5B1%5D.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ct="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKxMvEKOQWStb0QzEpB7A2FrpRjf2meNAy5XtIkYouNKmfgjIjTYbs_YoQbU3FM_aTbCGBov0aiVZIAqg4oHfCHjKLF9AjRdrweoGHe-L_F6SCAHdgfPvqr8O0TViaWMaXBXcFVPxKQ3Z/s200/0213101912-01%5B1%5D.jpg" width="200" /></a></div>It's Saturday night and nobody wants to cook dinner. We head out to one of our favorite Mexican restaurant, only to find that it's been closed... bummer! Since everyone in the car wanted Mexican food, (even the three year old) we were on a mission to find another restaurant. We end up at <a href="http://www.freewebs.com/fajitagrill/index.htm">Fajita Grill</a> in Alpharetta, GA. The food was authentic, although I'm not Mexican so I guess I can't really say that, but it was really good. The salsa was good and there was plenty of it. The best part was the guacamole, a rough chop of avocado's, red onions, cilantro, tomato's and jalapeños.Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com0tag:blogger.com,1999:blog-7013197598911311613.post-23939691204614453212010-02-13T14:40:00.002-05:002010-02-19T15:32:06.741-05:00It snowed yesterday in Georgia, so what did I do? I made Roasted Red Peppers!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The weatherman said it was going to snow 1-3 inches here in GA. When it snows here everything shuts down just because they don't have the equipment to handle all of the snow. So run to the markets, gas stations and movie stores to get what you need because you won't be leaving your house for a couple days. I was lucky I started out early before the snow and bought about 5lbs of red peppers. I was on a mission to make lots of sweet garlicky peppers. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVtCyC-QEQecjX52HkWKinBVkI9QE4Dbxk7bWvoJt0H5pBdGKevsttlYfb3gjZNNtMYUYKShJ1raMHFTrKd0CsMHfheOYfNXl0Y3rWyB1do-obGIZhZnN2d1Mjz0oTPT6vioF3chn0gLf/s1600-h/DSC_0058.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ct="true" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVtCyC-QEQecjX52HkWKinBVkI9QE4Dbxk7bWvoJt0H5pBdGKevsttlYfb3gjZNNtMYUYKShJ1raMHFTrKd0CsMHfheOYfNXl0Y3rWyB1do-obGIZhZnN2d1Mjz0oTPT6vioF3chn0gLf/s200/DSC_0058.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6-10 Red Peppers, washed, cored, cut into strips</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Garlic, as much as you want, peeled and smashed</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Olive Oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Kosher salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cracked Pepper</div>Garlic Powder<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Make sure you line your baking pan with tin foil; it's easier to clean up later. Spread the peppers evenly inside side up. Sprinkle with salt, pepper, garlic powder. Add the garlic cloves. Drizzle with olive oil, lots of olive oil. Mix so each pepper is wet with oil and seasonings. Oven--425 for about 35 mins. Watch the peppers, and you can mix them so they don't get burned. I like mine a little black....I think the darker they are the sweeter they taste. Enjoy with nice crusty bread and provolone cheese...YUMMM</div>Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com0tag:blogger.com,1999:blog-7013197598911311613.post-33702415649768516602010-02-13T14:06:00.001-05:002010-02-19T15:32:06.743-05:00Wow these are spicy! Jalapeño Poppers!I was craving something spicy and not too fatting so I decided to make my version of Jalapeño Pepper Poppers. You can really put anything into a won ton wrapper and you can make these as spicy as you want. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sOzH2-RmANPvwpHBf7LC8dFxZqQdy0MDT1RGlGnelFjGCyQyqva3_AOm3s8fD6AlLhr70ImwlTNrj4E_WHrvMOCeZEFCHcUobnAitBczx-2IOV4jFqImcIHypRxvzcpRrfhptXAA7yJn/s1600-h/IMG_2199.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ct="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sOzH2-RmANPvwpHBf7LC8dFxZqQdy0MDT1RGlGnelFjGCyQyqva3_AOm3s8fD6AlLhr70ImwlTNrj4E_WHrvMOCeZEFCHcUobnAitBczx-2IOV4jFqImcIHypRxvzcpRrfhptXAA7yJn/s200/IMG_2199.JPG" width="200" /></a></div>Make sure that you make a lot because they go really fast.<br />
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Ingredients<br />
1 (8 ounce) package cream cheese, softened<br />
1 (4 ounce) can diced jalapeno peppers <br />
20 (3.5 inch square) wonton wrappers <br />
1/2 tsp garlic powder <br />
dash of lemon pepper <br />
1/2 cup duck sauce <br />
Kosher salt <br />
<br />
Directions<br />
<br />
In a medium bowl, stir together the cream cheese and jalapeno peppers, garlic powder and lemon pepper. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of the cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of the wonton wrappers. Fold into triangles or follow directions on the package for desired shapes. This part can be done ahead of time and refrigerated or frozen. <br />
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Pre-heat oven to 400, spray the wontons with cooking spray and cook for about 10 minutes or until brown and crispy looking. Sprinkle with Kosher salt.Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com2tag:blogger.com,1999:blog-7013197598911311613.post-67159911344984101002010-02-11T11:50:00.002-05:002010-02-19T15:32:06.744-05:00Gnocchi~ Little fluffy potato pillows~~~supposed to be, right????<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>~~So, it's raining and I'm in the mood for some comfort food. I was surfing the net and I came across a <a href="http://www.foodbuzz.com/recipes/1836223-homemade-gnocchi">recipe/blog</a> and since her's was so beautiful I attempted to make mine as well. Well baking the potatoes in the oven was easy and then scooping them out was fine. I think it all went downhill when I tried to make the potato logs. I made them too fat and too short. Well, as you can see I had to pretty much fix all of my little potato pillows. Ok, then I cooked them, or overcooked them and well, my little<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_wGci1d-9L-b_Xh0_Y8Cc-Z4BWkYybUKI8P018yyjmy7PCJmaAzjvsYOEo-5cvneftrkdBcQUH93rr614p3E2DCZGkCcvY1WCUUKrd0qAj7_7ptkLvyRgslSzL2Oc-3hZ4qzc8rlwqeub/s1600-h/DSC_0057.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_wGci1d-9L-b_Xh0_Y8Cc-Z4BWkYybUKI8P018yyjmy7PCJmaAzjvsYOEo-5cvneftrkdBcQUH93rr614p3E2DCZGkCcvY1WCUUKrd0qAj7_7ptkLvyRgslSzL2Oc-3hZ4qzc8rlwqeub/s200/DSC_0057.JPG" width="200" /></a> pillows of potato fluff…ended up to be mush. I tried? <br />
I'm not going to give up, I will try this again and again until my Gnocchi look and taste and yummy as the ones that I posted. I want to thank <a href="http://www.foodbuzz.com/foodies/us/maine/profile/a+tasteful+garden">A taseful's garden</a> for inspiring me to make this. Thank you!! I will keep you posted!!!Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com0tag:blogger.com,1999:blog-7013197598911311613.post-34403128516048484382010-02-03T14:42:00.007-05:002010-02-19T15:32:06.746-05:00Onions ~Don't cry they won't hurt you!<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnK_yTXtRHWx7iaa-FC07VrQL7zQR6QUojd-rx1HDDmAxLLr2V8Cy1Mf-zGuQhNzTUeoYtv-jWm2jC931bVaYELcszFMU-1KP1zNB4ft2J3Ebs8nNzXb8wj7Si2uIZl80TB-IiABKKc9X2/s1600-h/DSC_0021.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5434107718082158402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnK_yTXtRHWx7iaa-FC07VrQL7zQR6QUojd-rx1HDDmAxLLr2V8Cy1Mf-zGuQhNzTUeoYtv-jWm2jC931bVaYELcszFMU-1KP1zNB4ft2J3Ebs8nNzXb8wj7Si2uIZl80TB-IiABKKc9X2/s400/DSC_0021.JPG" style="cursor: hand; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<br />
<div>"Onions, one of the oldest <a href="http://en.wikipedia.org/wiki/Vegetable" title="Vegetable">vegetables</a>, are found in a large number of recipes and preparations spanning almost the totality of the world's cultures. They are now available in fresh, frozen, canned, <a href="http://en.wikipedia.org/wiki/Caramelization" title="Caramelization">caramelized</a>, pickled, powdered, chopped, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads and as a spicy garnish. They are rarely eaten on their own, but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild and sweet."~~~Wikipeda</div><br />
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<div>C<a href="http://simplyrecipes.com/recipes/how_to_caramelize_onions/">aramelizing onions</a>, by slowly cooking them in a little olive oil until they are richly browned, is a wonderful way to pull flavor out of the simplest of ingredients. Onions are naturally sweet; and as caramel comes from the simple <a href="http://www.elise.com/recipes/archives/001979caramel_sauce.php">cooking of sugar</a>, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful. </div><br />
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<div></div>Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com0tag:blogger.com,1999:blog-7013197598911311613.post-58887226056204259842010-01-28T15:07:00.012-05:002010-02-19T15:32:06.748-05:00Pickled Tickled Cabbage<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguCIsMTxeAKCaUH3h0SOCbLxUpsv7GhkdL3MaKOkYPoP27rw09OIkUybtyIsRyWEYOL4hMFKY7MdMslSbjYCiRYAiivLXgBQfUBRo8fl4iB3O-TQxwCihBRv6ula4L4tmqxgSrNuxH8Mtz/s1600-h/DSC_0010.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5431898933148324450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguCIsMTxeAKCaUH3h0SOCbLxUpsv7GhkdL3MaKOkYPoP27rw09OIkUybtyIsRyWEYOL4hMFKY7MdMslSbjYCiRYAiivLXgBQfUBRo8fl4iB3O-TQxwCihBRv6ula4L4tmqxgSrNuxH8Mtz/s320/DSC_0010.JPG" style="cursor: hand; float: right; height: 213px; margin: 0px 0px 10px 10px; width: 320px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1ypXQI-m3Yk6WQ-VJJbfBACjn-8vlouztLmUFj0kYWgMlLEsxLfeluYZbaVzN0sLTy8p7opTEJghiWnbtL5lDfQtKnXYIpPYCs8oVOrayXAJudlJ2P4_83hhCRsQtbBjZtQiAKM28NwG/s1600-h/DSC_0009.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1ypXQI-m3Yk6WQ-VJJbfBACjn-8vlouztLmUFj0kYWgMlLEsxLfeluYZbaVzN0sLTy8p7opTEJghiWnbtL5lDfQtKnXYIpPYCs8oVOrayXAJudlJ2P4_83hhCRsQtbBjZtQiAKM28NwG/s320/DSC_0009.JPG" /></a><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a><br />
Pickled tickled cabbage, I found this recipe on a <a href="http://vegetarianperspective.wordpress.com/">Food Buzz</a> blog. Although I'm not a vegetarian I like to make lots of colorful salads and vegetable dishes. I renamed it Pickled Tickled Cabbage because the red onions tickled my nose as sliced them. The recipe is as follows:<br />
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<div style="clear: both;">1 head red cabbage, sliced thin</div><div style="clear: both;">2 red onions, sliced thin<br />
2 jalapeño peppers seeded, diced</div><div style="clear: both;">5 cups boiling water</div><div style="clear: both;">2tsp salt</div><div style="clear: both;">2Tbs sugar</div><div style="clear: both;">Apple cider vinegar<br />
Mexican Oregano</div><br />
Add sliced cabbage, onions and jalapeño peppers to a bowl, cover with boiling water for about a minute, drain. Transfer to a glass container and fill with the apple cider vinegar just to cover the cabbage, add salt, sugar and oregano, mix and keep covered in the fridge for a couple days.<br />
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<div style="clear: both;"></div>Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com1tag:blogger.com,1999:blog-7013197598911311613.post-27727871721067067902010-01-27T17:48:00.013-05:002010-02-19T15:32:06.749-05:00Lasagna<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMQhV4zr-jbh3dC7upRKHNd8Jcv1YKiwedy9LElmjfYqFFqTFKzhSCB-gUGuLweojmTnudao1XMZ6t7hC_ApxfDTbzp_dOGuZyPR5sCXVvSfMjuMW71maEkXA_eA1GFQ1jyTYHuqiLID0/s1600-h/IMG_2195.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5431563363719451330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMQhV4zr-jbh3dC7upRKHNd8Jcv1YKiwedy9LElmjfYqFFqTFKzhSCB-gUGuLweojmTnudao1XMZ6t7hC_ApxfDTbzp_dOGuZyPR5sCXVvSfMjuMW71maEkXA_eA1GFQ1jyTYHuqiLID0/s320/IMG_2195.JPG" style="cursor: hand; float: right; height: 240px; margin: 0px 0px 10px 10px; width: 320px;" /></a><br />
Definitions of: lasagna<br />
Definition: A baked dish of layers of lasagna{2} pasta with sauce and cheese and meat or vegetables; -- a popular dish of Italian cuisine.<br />
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Lasagna- do you love it? How can anyone not love lasagna? Ok, I can understand if you are lactose intolerant or a vegetarian (for the meat lover’s lasagna) but other than that it’s the perfect food. Cheese, Pasta, Tomato Sauce and really whatever you want to put in your 13 X 9 pan. I found this <a href="http://allrecipes.com/CustomRecipe/62250173/Easy-Spinach-Peppers-and-Mushroom-Lasagna/Detail.aspx">recipe</a> and I decided to make it my own. By using no boil noodles this takes no time at all. I love bubbly cheese and pasta. Don't you?Ellysehttp://www.blogger.com/profile/00335255661926851037noreply@blogger.com0