tag:blogger.com,1999:blog-60313117344099038082012-03-10T14:47:10.549-07:00Baking, cooking, learning and playing in the kitchenMaryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.comBlogger3591100tag:blogger.com,1999:blog-6031311734409903808.post-50564242512537431632012-03-10T04:00:00.000-07:002012-03-10T04:00:03.633-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ja1RkZANiiA/T1j8b4WFzQI/AAAAAAAABaw/bw8nuwuGvNI/s1600/pina+colada+ice+cream+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-ja1RkZANiiA/T1j8b4WFzQI/AAAAAAAABaw/bw8nuwuGvNI/s640/pina+colada+ice+cream+1.jpg" width="640" /></a></div><br />Pina Colada in an ice cream bowl? Yes, please! <b>Just a hint of rum flavor and a fantastic pineapple and coconut combination makes this absolutely perfect for summer. </b>I realize it isn't summer yet for most of the states. Here in the desert though, we have been in the 70s for the past couple weeks. I had half a fresh pineapple left from the salad I made last week, so that was all the excuse I needed to finally try this recipe. <b>I loved this. Absolutely loved it.</b> I can see this being a regular ice cream in my freezer all summer long.<br /><br /><b>Toasted Coconut Pina Colada Ice Cream</b><br />recipe inspired by <a href="http://www.amazon.com/exec/obidos/asin/1580088082/davidleboviswebs">David Lebovitz</a><br /><br />(1) 13 ounce can Thai coconut milk<br />1/2 fresh pineapple, 1 3/4 cups puree<br />1 cup sugar<br />pinch of salt<br />1 tablespoon dark rum<br />1 cup toasted coconut, reserve about 1/4 cup of this as topping <br /><br />Place fresh pineapple in the blender and blend until not quite smooth. (I liked the little bits of pineapple in the ice cream.) In a mixing bowl, whisk together the milk, pureed pineapple, sugar, salt and rum. Pour into the ice cream machine and freeze according to manufacturer's directions.<br /><br />While the machine is working, preheat oven to 350 degrees. Spread 1 cup of coconut across a baking sheet. Toast in the oven until lightly browned, about 6-7 minutes. Remove from the oven and let cool.<br /><br />When the machine is finished, stir in about 3/4 cup of the coconut and place in freezer. Freeze until as firm as desired. Serve with the extra coconut sprinkled on top. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bX4WGGp8O7s/T1j8jzGeFoI/AAAAAAAABa4/Hc3jzDsnTBc/s1600/pina+colada+ice+cream.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-bX4WGGp8O7s/T1j8jzGeFoI/AAAAAAAABa4/Hc3jzDsnTBc/s640/pina+colada+ice+cream.jpg" width="640" /></a></div><br /><br />Click here for printable recipe<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-5056424251253743163?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com8tag:blogger.com,1999:blog-6031311734409903808.post-74482411172901926872012-03-09T04:00:00.001-07:002012-03-09T04:00:08.349-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZKZD_F2X7QQ/T1lrqvHpaSI/AAAAAAAABbA/_iBOaTEcgT4/s1600/turkey+enchilada+soup+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-ZKZD_F2X7QQ/T1lrqvHpaSI/AAAAAAAABbA/_iBOaTEcgT4/s640/turkey+enchilada+soup+1.jpg" width="640" /></a></div><br />I am making the most of the last of our soup weather over here. It seems like half the pics on my camera these days are soups or stews. <b>This is a go-to soup recipe in my house.</b> I make this at least once a month and was surprised the other day to see that I hadn't photographed it yet.<br /><br />This is an extremely versatile recipe. I constantly adapt it to what is on hand. I roasted a turkey the other day and used the leftovers in this soup. I also make this with chicken and it is every bit as delicious.<b> </b>Topped with whatever makes each person the happiest, this is a favorite soup for everyone in my house.<b>&nbsp;</b><br /><br /><b>Simple Enchilada Soup with Chicken or Turkey - on the Stove or in the Crockpot</b><br /><br />1 lb (or about 2 cups) cooked turkey or chicken, diced into bite size pieces<br />2 1/2 cups chicken or turkey broth<br />15 ounce can petite diced tomatoes<br />1 cup red enchilada sauce<br />1 small yellow onion, diced<br />1/4 cup diced green chile, frozen, canned or fresh - whichever is easiest for you<br />2-3 cloves garlic, minced<br />2 tablespoons taco seasoning, I used my <a href="http://barefeetinthekitchen.blogspot.com/2011/10/homemade-taco-seasoning.html">homemade mix</a><br />1 cup cooked black beans<br />1 1/2 cups frozen corn<br />kosher salt, to taste<br />freshly cracked black pepper, to taste<br />Optional: shredded cheese, sour cream and/or tortilla strips for topping<br /><br />STOVETOP: In a large pot over medium heat, saute the onions with a drizzle of olive oil. When they are almost done, add the garlic. Stir and let cook for about a minute. Add all remaining ingredients and bring to a boil. Reduce the heat and simmer for half an hour or so. Taste the soup and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat. <br /><br />CROCKPOT: Combine everything in the crockpot and cook on high for 3 hours or on low for 5-6 hours. Taste the soup and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gvbDBI1vdCg/T1lr09U-n3I/AAAAAAAABbI/297j3KbDNsk/s1600/turkey+enchilada+soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-gvbDBI1vdCg/T1lr09U-n3I/AAAAAAAABbI/297j3KbDNsk/s640/turkey+enchilada+soup.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/03/simple-enchilada-soup-with-chicken-or.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-7448241117290192687?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com12tag:blogger.com,1999:blog-6031311734409903808.post-74113858137299735732012-03-08T04:00:00.029-07:002012-03-08T04:00:03.960-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7A3-_666JVY/T1g4ZUqn1zI/AAAAAAAABZ4/o2kl8CYIgSc/s1600/sweet+potatoes+with+spinach+-+close+up.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-7A3-_666JVY/T1g4ZUqn1zI/AAAAAAAABZ4/o2kl8CYIgSc/s640/sweet+potatoes+with+spinach+-+close+up.jpg" width="640" /></a></div><br /><b>Soft, tender, buttery spinach tossed with hot garlic and then combined with roasted sweet potatoes has become one of my newest favorite side dishes. </b>I've made this recipe three times now and I've loved it more each time. The original recipe I stumbled upon was for stuffed sweet potatoes, but I had absolutely no luck with stuffing them. The skins were simply too thin or I wasn't patient enough, whatever the reason, we were not fans of the final results. However, I seriously loved the filling, so I've adapted the recipe to make it even simpler than the original.<br /><br /><b>I can't hide the fact that this is one weird looking dish of potatoes.</b> Even my ever-so-willing-to-try-anything husband did a double take the first time I presented it to him. (Thank you, <a href="http://chowlocally.org/">Chow Locally</a> for the loads of greens constantly in my house these days. I think we are immune to finding greens in random food dishes at this point! Thank heaven for <a href="http://barefeetinthekitchen.blogspot.com/2011/08/favorite-green-smoothie.html">smoothies</a> that use up the bulk of them for my family.)<br /><br /><b>Strange looking or not, my family eats this like crazy.</b> My kids are always so unpredictable with spinach. Some recipes they love and others, not so much.<b> This one is a definite keeper for my family.</b><br /><br /><b>Un-Stuffed Sweet Potatoes with Spinach</b><br />recipe adapted from <a href="http://pinchofyum.com/healthy-sweet-potato-skins">Pinch of Yum</a><br /><br />2 lbs sweet potatoes, this was 5 small sweet potatoes<br />2 tablespoons butter<br />1 large garlic clove, minced<br />6 ounces (or approximately 4 cups) baby spinach leaves, if not using baby spinach, simply remove tougher stems and chop the leaves into pieces about 2" in size, rinsing well to remove any dirt<br />1/4 cup sour cream<br />kosher salt, to taste<br />freshly cracked black pepper, to taste<br />Optional: Mozzarella cheese, shredded or sliced very thinly <br /><br />Preheat oven to 350 degrees. Line a baking sheet with foil and place the scrubbed sweet potatoes on it. Puncture each of them with a fork and then bake until they are fork tender, about 45-60 minutes depending on size.<br /><br />When the potatoes are done, remove from the oven and let cool for a few minutes. Slice them in half and peel the skins off of them. (This is very easy once they are roasted.) Place the cooked potatoes in a large mixing bowl and smash with a potato masher. Add the sour cream, salt and pepper and stir to combine. Taste and adjust seasonings. Set aside.<br /><br />In a large skillet, over medium heat, melt the butter and add the garlic. When the garlic is fragrant, after about a minute, add the spinach. Toss with tongs to coat the leaves thoroughly and continue tossing as the spinach cooks. It should wilt fairly quickly, within a few minutes. You want it to be soft and tender, not crisp for this recipe.<br /><br />Once the spinach has wilted, add it and any remaining butter in the pan to the potato mixture. Stir well to combine. While the potatoes are still hot, top with cheese if desired. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/03/un-stuffed-sweet-potatoes-with-spinach.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-7411385813729973573?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com15tag:blogger.com,1999:blog-6031311734409903808.post-25597607335153872982012-03-07T04:00:00.005-07:002012-03-07T11:24:15.278-07:00<a href="http://4.bp.blogspot.com/-BKSZSdf0Prg/T1Z898XI2RI/AAAAAAAABZo/zGTDxam2jTg/s1600/filipino+lumpia+-+baked+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-BKSZSdf0Prg/T1Z898XI2RI/AAAAAAAABZo/zGTDxam2jTg/s640/filipino+lumpia+-+baked+1.jpg" width="640" /></a><b>My household has truly fallen in love with Filipino Lumpia.</b> While I have loved them for years, my family has now joined me in my adoration for these perfect little bites of heaven. I have made them several times since I originally posted my friend Irene's recipe for <a href="http://barefeetinthekitchen.blogspot.com/2012/01/filipino-lumpia.html">Filipino Lumpia</a>.<br /><br />I was in search of a way to streamline the process and make our favorite new treat a little simpler to create. I love the taste of the fried lumpia, but the process takes a good bit longer than I typically spend making our dinners. <b>By rolling them in advance and then baking them all at once, I was able to serve a piping hot meal along with a tossed garden salad that I made while these were cooking.</b><br /><br />I've also adapted the recipe to include fresh shrimp and fresh mushrooms instead of their canned counterparts. I loved the additional shrimp flavor in this version.<b>&nbsp;</b><br /><br /><b>Baked Filipino Lumpia</b><br /><br />1 lb ground pork<br />1 can sliced water chestnuts, diced small<br />1 cup mushrooms, diced small, this was 3 huge mushrooms<br />1/2 lb cooked shrimp, chopped small<br />1/4 cup green onions, diced<br />1/3 cup sweet yellow onion, diced<br />2 large cloves fresh garlic, pressed<br />3/4 teaspoon salt<br />3/4 teaspoon sugar<br />1/2 teaspoon pepper<br />2 teaspoon soy sauce<br />2 eggs beaten and set aside in a small cup<br />Lumpia wrappers (if you are lucky enough to live near an oriental market) or spring roll wrappers <br />2 tablespoons coconut oil, melted (or flavorless oil of your choice)<br /><br />Combine all ingredients in bowl, and mix together with your hands. After everything is mixed together, cover it and let it sit in the fridge for at least an hour or as much as 24 hours before making the rolls.<br /><br />Open the lumpia wrappers and cut in half to form rectangular strips or in quarters to make bite size rolls.&nbsp; The lumpia wrappers are larger than most eggroll or spring roll wrappers. If you are using spring roll wrappers, you can cut them in half or leave them the bigger size.<br /><br />Carefully peel the wrappers apart and place about a tablespoon of filling on each one. Roll them up into little tubes and seal the edges by dipping a finger into the eggs and then running it along the seam of the wrapper. I found it was easiest to roll them all in an assembly line and then cook them in batches.<br /><br />Preheat oven to 425 degrees. Place the rolls on a silpat lined baking sheet (or grease the metal baking sheet). Brush the rolls lightly with oil and then place in the oven. Turn the rolls over after 10 minutes cooking and bake about 5 minutes more, or until they are golden brown. (I filled two baking sheets with the rolls and rotated the pans in the oven after I turned the rolls over.) Serve with dipping sauces of your choice and Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rRJrR4WV8Pg/T1Z9EeAOX5I/AAAAAAAABZw/hRvXwi_YFwM/s1600/filipino+lumpia+-+baked+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-rRJrR4WV8Pg/T1Z9EeAOX5I/AAAAAAAABZw/hRvXwi_YFwM/s640/filipino+lumpia+-+baked+2.jpg" width="640" /></a></div><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/03/baked-filipino-lumpia.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-2559760733515387298?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com21tag:blogger.com,1999:blog-6031311734409903808.post-69738288563341427472012-03-06T04:00:00.001-07:002012-03-06T04:00:16.934-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NiZT-dT0NAA/T1Vppo10fmI/AAAAAAAABZI/9AJ0tIl2TS8/s1600/cayenne+almonds+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-NiZT-dT0NAA/T1Vppo10fmI/AAAAAAAABZI/9AJ0tIl2TS8/s640/cayenne+almonds+2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><b>My family has a ridiculous weakness for sweet and spicy almonds. </b>We have been buying a version of them from Costco and devouring them almost as soon as we get them home. <b>I was determined to provide the flavor we love, with a whole lot less sugar. The fourth time was the charm and we are thrilled with these!</b><br /><br />I add the highest amount of cayenne to the batch when I make these. If you are leery of making them too spicy, start with 1/4 teaspoon and add more gradually. Mix the sugar, salt and cayenne together and taste just a bit of the mixture. Gradually increase the cayenne, about 1/4 teaspoon at a time. (Just a note: The sugar can't be reduced much lower without compromising the recipe. The sugar helps everything stick to the almonds.)<br /><br /><b>Sweet and Spicy Almonds with Brown Sugar and Cayenne</b><br /><br />4 cups almonds<br />1 tablespoon water<br />2 teaspoons coconut oil<br />2 tablespoons honey <br />2/3 cup brown sugar<br />1 teaspoon kosher salt<br />3/4 - 1 teaspoon cayenne pepper<br /><br />Preheat oven to 350 degrees. Place the nuts on a large baking sheet in a single layer. Toast in the oven until nuts are fragrant, approximately 13- 15 minutes. Watch them carefully, they will go from perfectly roasted to burnt in just about a minute. While the nuts are roasting, combine the sugar, salt and ginger in a small bowl and set aside.<br /><br />In a large COLD saucepan, combine the honey, water and oil. When the almonds come out of the oven, set them aside for a minute. Bring the saucepan to a boil and then reduce the heat to low. Add roasted almonds and cook; stirring every so often, until all the liquid has evaporated and the honey has thoroughly coated the almonds. This should take less than 5 minutes. The almonds should be shiny at this point.<br /><br />Sprinkle the sugar mixture over the coated almonds, a few tablespoons at a time. Stir well between each addition. Once all of the sugar is combined with the nuts, toss to combine thoroughly. Spread the warm almonds in a single layer on top of parchment paper or a silpat mat to cool. Use a couple of forks or your fingers to separate the still warm almonds if they clump together while they are cooling.<br /><br />Store in an airtight container. Enjoy!<br /><br /><a href="http://2.bp.blogspot.com/-9ZksYZZUdho/T1Vp1DpUBYI/AAAAAAAABZQ/CT6NTh6ff2o/s1600/cayenne+almonds.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-9ZksYZZUdho/T1Vp1DpUBYI/AAAAAAAABZQ/CT6NTh6ff2o/s640/cayenne+almonds.jpg" width="640" /></a><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/03/sweet-and-spicy-almonds-with-brown.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-6973828856334142747?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com19tag:blogger.com,1999:blog-6031311734409903808.post-44793248601262613872012-03-05T04:00:00.005-07:002012-03-06T06:42:55.617-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_HDCpjKLwyA/T1DVZQ4me0I/AAAAAAAABYI/HgQwL474c5M/s1600/sausage+spinach+black+bean+soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-_HDCpjKLwyA/T1DVZQ4me0I/AAAAAAAABYI/HgQwL474c5M/s640/sausage+spinach+black+bean+soup.jpg" width="640" /></a></div><br /><br /><br />There is just something about tomatoes and Italian spices simmering that never fails to make me smile.<b> Luckily for me, everyone in my family shares this love of Italian flavors. </b>One of my favorite meats to include in a soup is sausage. If you choose a spicy or hot variety, the sausage alone will bring a great deal of flavor to the soup. Along with some tomatoes, beans and baby spinach, this was a really great combination of flavors that every member of the family enjoyed. My middle son ate three bowls of this soup and told me twice that it was a two thumbs up meal.<br /><br /><i><b>Here is another flavorful, quick and simple soup that can be on the table, start to finish in about half an hour. It is already a new favorite for my family.</b></i><br /><br />As we were eating this for lunch, my husband asked me if I'd paid attention to what I was tossing into the soup this time. Often, when I'm putting soups together for quick meals, I don't write down the recipe as I go. If we all like it, I'll make it again another time or two before posting it, just to be certain that it's right. He said that he definitely wanted to have this again and the older two boys immediately echoed him.<b>&nbsp;</b><br /><br /><b>Italian Black Bean, Sausage and Spinach Soup</b><br /><br />1 lb hot sausage<br />28 ounce can of petite diced tomatoes<br />1 1/2 cups <a href="http://barefeetinthekitchen.blogspot.com/2011/06/crock-pot-cooking-with-dry-beans.html">cooked</a> black beans or 1 can<br />1 tablespoon Italian seasoning, adjust to taste<br />6 cups chicken broth (or 6 cups water, plus 2 tablespoons Better than Bouillon chicken base- if you've managed to run out of broth in the freezer)<br />1 teaspoon kosher salt, adjust to taste<br />3 big handfuls spinach, roughly chopped or torn if large pieces, about 6 cups<br /><br />Cook and crumble the sausage in the bottom of a large soup pot or dutch oven. Once the sausage is cooked, add all the remaining ingredients (except for the spinach) and bring to a boil. Reduce heat and simmer for 20 minutes or so. Taste the broth and adjust the seasonings as needed. Add the spinach and stir to combine. Let it simmer just until the spinach is wilted, about 2-3 minutes. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8Crh3a_Gbt0/T1DVFx3C3cI/AAAAAAAABX4/qXQ5UFsSzYQ/s1600/sausage+spinach+black+bean+soup+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-8Crh3a_Gbt0/T1DVFx3C3cI/AAAAAAAABX4/qXQ5UFsSzYQ/s640/sausage+spinach+black+bean+soup+1.jpg" width="640" /></a></div><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/03/italian-sausage-black-bean-and-spinach.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-4479324860126261387?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com18tag:blogger.com,1999:blog-6031311734409903808.post-11363069739282081422012-03-04T16:00:00.012-07:002012-03-04T16:00:02.074-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-T6i3nzKt7r4/T1KC8jkrooI/AAAAAAAABYg/PDszkR-EHpc/s1600/hawaiian+salad+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-T6i3nzKt7r4/T1KC8jkrooI/AAAAAAAABYg/PDszkR-EHpc/s640/hawaiian+salad+3.jpg" width="640" /></a></div><br />It's the first Sunday of the month and time for the <a href="http://www.burwellgeneralstore.com/p/recipe-swaps.html">Vintage Recipe Swap</a>. When I saw that Christianna had chosen a pizza recipe for this month's swap, I was immediately consumed with thoughts of trying a new crust using my beloved cauliflower. Let's just say that it looked much more appetizing than it was. I have read many great reviews of&nbsp; cauliflower crust pizza, but while edible, this is simply not something that I would recommend as it was.<br /><br />As I stared down the failed pizza, I knew that I didn't want to make a pizza. I did however want to do something with my favorite pizza flavors. Ham, pineapple, mozzarella cheese, these are some of my favorite toppings. The inspiration for this salad came from the pizza, but this salad definitely stands on it's own.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vMIi1l039HI/T0_6p2VvC6I/AAAAAAAABXw/ujewmFfj6xs/s1600/recipeswap_pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-vMIi1l039HI/T0_6p2VvC6I/AAAAAAAABXw/ujewmFfj6xs/s400/recipeswap_pizza.jpg" width="400" /></a></div><br /><i><b>The dressing for this salad is the main attraction. I loved the sweet freshness of the pineapple, with the tang from the balsamic and the underlying heat from the cayenne.</b></i><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jN7d7lNO7HM/T1KDbJZDb6I/AAAAAAAABYw/8hoKER8Wt-0/s1600/pineapple+balsamic+salad+dressing+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-jN7d7lNO7HM/T1KDbJZDb6I/AAAAAAAABYw/8hoKER8Wt-0/s640/pineapple+balsamic+salad+dressing+2.jpg" width="640" /></a></div><br /><br /><b>Hawaiian Salad</b><br /><br />2 cups baby spinach leaves or lettuce of your choice<br />1 ounce slice of black forest ham, chopped into bite size pieces<br />1 ounce fresh mozzarella, thinly sliced or diced<br />1/8 - 1/4 cup fresh pineapple, sliced thinly and cut into bite size pieces<br /><br /><br /><b>Pineapple Balsamic Salad Dressing</b><br /><br />1 cup puree from fresh pineapple, this was 1/4 of a large pineapple<br />3 tablespoons white balsamic vinegar<br />2-3 tablespoons honey<br />1/4 cup light flavor olive oil<br />pinch of salt<br />2 generous dashes of cayenne pepper, adjust to taste<br /><br />Place the chunks of pineapple in the bottom of the blender. Puree until completely smooth. Add the vinegar, honey and oil. Blend until smooth. Add salt and pepper to taste. Pulse to combine. Pour into a glass jar and refrigerate. Shake well before serving. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-uNyIUGJGap8/T1KDDvcAszI/AAAAAAAABYo/uh3Jb1ltz_k/s1600/hawaiian+salad+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-uNyIUGJGap8/T1KDDvcAszI/AAAAAAAABYo/uh3Jb1ltz_k/s640/hawaiian+salad+2.jpg" width="640" /></a></div><br /><br />Click here for printable recipe<br /><br /><br /><div class="MsoNormal"></div><div class="MsoNormal"><script src="http://www.inlinkz.com/cs.php?id=131187" type="text/javascript"></script></div><div class="MsoNormal"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-1136306973928208142?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com19tag:blogger.com,1999:blog-6031311734409903808.post-55696866128126372662012-03-04T04:00:00.075-07:002012-03-04T04:00:07.124-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TmQub5M3TYo/T1KJJY-O1QI/AAAAAAAABY4/5vjU4fUxgrU/s1600/strawberry+date+shake+smoothie+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="432" src="http://2.bp.blogspot.com/-TmQub5M3TYo/T1KJJY-O1QI/AAAAAAAABY4/5vjU4fUxgrU/s640/strawberry+date+shake+smoothie+1.jpg" width="640" /></a></div><br />Perfectly sweetened with only the fresh dates, this smoothie was a delicious strawberry treat. My kids frequently ask for Smoothie Ice Cream and this recipe lent itself perfectly to that. I ate mine with a spoon until it was liquid enough to drink and I froze the other half of it and scooped it later for the kid's afternoon snack.<br /><br /><b>Strawberry Date Shake Smoothie</b><br /><br />1 cup milk<br />2 medjool dates, pits removed<br />1 small banana<br />12 frozen strawberries<br /><br />Pour milk into the blender and add the dates. Blend until the dates are dissolved into the milk. This took less than 30 seconds for mine. The goal is to have a sweetened base for the smoothie, without chunks of dates. (The first time we made these, I tossed everything in all together and the little bits of dates were pretty tasty that way too!)<br /><br />Add the banana and berries. Puree until the smoothie is thick and smooth. This smoothie turned out pretty thick. I scooped half of it into a bowl with a lid and froze it for a couple hours. My kids enjoyed it as ice cream later in the day. Enjoy!<br /><br />Makes about 28 ounces<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6R1nze8D64s/T1KJTeHd2TI/AAAAAAAABZA/LheDPkZqR2o/s1600/strawberry+date+shake+ice+cream+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-6R1nze8D64s/T1KJTeHd2TI/AAAAAAAABZA/LheDPkZqR2o/s640/strawberry+date+shake+ice+cream+1.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/03/strawberry-date-shake-smoothie.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-5569686612812637266?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com6tag:blogger.com,1999:blog-6031311734409903808.post-62892450890743607362012-03-03T04:00:00.046-07:002012-03-03T04:00:06.526-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-g1Zu7hD51nk/T1DaXH982OI/AAAAAAAABYQ/A6wgtrV4xWY/s1600/sriracha+coleslaw.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-g1Zu7hD51nk/T1DaXH982OI/AAAAAAAABYQ/A6wgtrV4xWY/s640/sriracha+coleslaw.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><b>I stumbled onto this recipe a while back on <a href="http://jennsfoodjourney.blogspot.com/2011/03/sriracha-coleslaw.html">Jenn</a>'s site and I knew immediately that my husband would love this kicked up version of coleslaw. </b>He and my oldest son are crazy about Sriracha sauce. I served this with some simple grilled chicken and potato fries for an easy Saturday night dinner. I really wanted to make this good and spicy for them and as a result, I added way more Sriracha than I can tolerate. I didn't even attempt serving this to my two youngest boys.<br /><br />The flavors in this salad work great together, but I'm cautioning you to add the Sriracha slowly and taste as you go.<b> I've never been a huge fan of coleslaw, but I really liked the depth that the Sriracha added to this dish. </b>(Before I went crazy and doubled the amounts, that is. Oh well, the spice lovers in the house definitely weren't complaining!)<br /><br /><div style="font-family: inherit;"><b>Sriracha Coleslaw</b></div><div style="font-family: inherit;">recipe by <a href="http://jennsfoodjourney.blogspot.com/2011/03/sriracha-coleslaw.html">Jenn's Food Journey</a></div><div style="font-family: inherit;"><br /></div><div style="font-family: inherit;">(1) 14 ounce bag of coleslaw mix</div><div style="font-family: inherit;">1/4 cup mayonnaise<br />1-2 teaspoons Sriracha, start with about a 1/2 teaspoon and increase from there, be warned that the full 2 teaspoons was a LOT of heat<br />1/8-1/4 teaspoon ground ginger<br />1 Tablespoon rice vinegar<br />kosher salt, to taste</div><div style="font-family: inherit;">freshly ground black pepper, to taste</div><div style="font-family: inherit;"><br /></div><div style="font-family: inherit;">In the bottom of a large mixing bowl, combine everything except the coleslaw mix. Whisk to combine and taste to check the level of heat. Add the coleslaw mix and toss well to coat thoroughly. Let salad rest in the refrigerator at least an hour before serving. Enjoy!</div><div style="font-family: inherit;"><br /></div><div style="font-family: inherit;"><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/03/sriracha-coleslaw.html">Click here for printable recipe</a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-6289245089074360736?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com10tag:blogger.com,1999:blog-6031311734409903808.post-38287201750054188502012-03-02T04:00:00.003-07:002012-03-02T04:00:04.886-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wO6yJX2V8TE/TzWVoB0LDgI/AAAAAAAABNY/YZ9_vs5b_UE/s1600/ham+and+turnip+gratin+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-wO6yJX2V8TE/TzWVoB0LDgI/AAAAAAAABNY/YZ9_vs5b_UE/s640/ham+and+turnip+gratin+4.jpg" width="640" /></a></div><br />A couple weeks ago, my brother brought me a huge bag of turnips. As gardens tend to do, his coworker's garden had produced far more than they could possibly use. I knew that I wanted to try something different with them. I've used turnips this year in <a href="http://barefeetinthekitchen.blogspot.com/2012/01/beef-stew-with-sweet-root-vegetables.html">stews</a> and <a href="http://barefeetinthekitchen.blogspot.com/2012/02/winter-salad-with-meyer-lemon.html">salads</a> and grown to like their flavor.<br /><br />This was an entirely different approach, I expected it to taste more like a potato gratin, but turnips have a strong and distinct flavor all their own. <b>If you already like turnips, you are going to love this dish.</b> If you are undecided, I'll be honest and tell you that it could go either way for you. My family is split down the middle on this dish.<br /><br /><b>My oldest son, adored this and has already named it one of his "top most favorite meals ever." </b>My husband liked it as well; commenting that the turnip flavor is different at first, but it grows on you. My middle son simply declared that he is not a fan of turnips. My youngest was unimpressed as well. So, take that for what it's worth. Me, I'm okay with letting my oldest have my portion of this dinner. I'll stick to my favorite <a href="http://barefeetinthekitchen.blogspot.com/2012/02/winter-salad-with-meyer-lemon.html">Winter Salad</a> to use the rest of the turnips.<br /><br /><b>Ham and Turnip Gratin</b><br />recipe adapted from <a href="http://thepioneerwoman.com/cooking/2008/11/turnip-gratin/">The Pioneer Woman</a><br /><br />1 ham steak, about 10 ounces, diced into 1/2" cubes<br />3 large turnips, peeled and sliced very thin<br />3 cloves garlic, minced<br />1 tablespoon olive oil<br />approximately 1/2 cup cream<br />approximately 1/4 - 1/2 cup chicken broth<br />1 cup shredded cheddar cheese<br />1/2 cup Parmesan or Pecorino Romano cheese<br />kosher salt, to taste<br />freshly ground black pepper, to taste<br /><br />Preheat the oven to 375 degrees. In a large oven proof skillet, over medium high heat, warm the olive oil and then place a layer of turnip slices (slightly overlapping them) on the bottom of the skillet. Sprinkle with about 1/3 of the garlic and drizzle with a bit of the chicken broth, cream, salt and pepper and then sprinkle with some of the cheese.<br /><br />Repeat these steps a couple more times, leaving the pan on the hot stove throughout the process. By the time, you finish the layers, the pan should be bubbling. When the layers are done, top with any remaining cheese. Bake for about 20 minutes, or until the cheese on top starts to turn golden brown. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/ham-and-turnip-gratin.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-3828720175005418850?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com19tag:blogger.com,1999:blog-6031311734409903808.post-78071446962747252322012-03-01T04:00:00.003-07:002012-03-01T04:00:09.045-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xTYZoLEs5YE/T075sFgyO8I/AAAAAAAABXo/j1hY_-7AEdI/s1600/NM+Green+Chile+Stew.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-xTYZoLEs5YE/T075sFgyO8I/AAAAAAAABXo/j1hY_-7AEdI/s640/NM+Green+Chile+Stew.jpg" width="640" /></a></div><br />The traditional green chile stew that I remember eating while growing up in New Mexico was always made from the same three basic ingredients; beef or pork, potatoes and green chile. When I was newly married and learning to cook, I asked friends for their recipes; only to be grinned at and then told that it is just those three things plus water. This is how I have made my green chile stew for years now.<br /><br /><b>New Mexican Green Chile Stew</b><br /><br />1.5 lbs beef stew meat, cut into bite size pieces <br />8-10 baby red potatoes, cut into bite size pieces or 3 red potatoes, peeled and cut into bite size pieces<br />1 medium onion, chopped<br />1 large garlic clove, minced<br />6 cups water<br />kosher salt and freshly cracked pepper, to taste - for cooking the meat<br />2 teaspoons kosher salt - for soup broth<br />6-8 green chiles, chopped or 1 cup diced green chiles (from a can - gasp, yes, I do that, although the version made from canned chiles is significantly less spicy than with fresh chiles)<br />1 tablespoon olive oil<br /><br />In a large soup pot, warm the oil and then brown the meat. Season with salt and pepper as it browns. Add all remaining ingredients, EXCEPT potatoes and bring to a boil. Reduce heat and simmer about an hour, or until the meat is tender. Add the potatoes and continue simmering until they are fork tender, about 20 minutes. Enjoy!<br /><br />* As with many of the recipes I've scribbled down in the past, especially ones from friends and their families in NM, the directions were often vague. I hadn't made this for my family in a few years and I started tossing everything together in the pot the other day, while I was making it. Completely forgetting the hour long simmer for the meat. We all still enjoyed this, despite the fact our jaws had a work out on that beef. You can bet I won't forget to simmer the meat next time!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/new-mexican-green-chile-stew.html">Click here for printable recipe </a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-7807144696274725232?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com19tag:blogger.com,1999:blog-6031311734409903808.post-54280637720390131832012-02-29T04:00:00.004-07:002012-02-29T04:00:11.200-07:00<div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-5pFfDe__05k/T01GpKs5FLI/AAAAAAAABXg/3I_gCJm5d88/s1600/lemon+spinach+with+pine+nuts+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-5pFfDe__05k/T01GpKs5FLI/AAAAAAAABXg/3I_gCJm5d88/s640/lemon+spinach+with+pine+nuts+1.jpg" width="640" /></a>Tender and crisp, warm spinach leaves tossed in hot olive oil and fresh lemon juice. The flavors are absolutely perfect together. I've been making this recipe for years and it is my favorite way to eat cooked spinach. I was surprised the other day when I noticed that I hadn't posted it yet. So, I snapped a quick picture of my plate the other night at dinner. I served this with some leftover chicken and it was a quick and easy dinner on a busy night.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">My kids are not fans of this dish. As they have told me numerous times; they love spinach in salads, soups and smoothies, but not all by itself. Oh well, it just means more for my husband and me!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Spinach with Lemon and Pine Nuts</b></div><div class="separator" style="clear: both; text-align: left;">recipe from the Fields of Greens Cookbook by Anne Somerville</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 large bunch of spinach, about 12 cups of baby spinach leaves or chopped spinach</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon extra virgin olive oil</div><div class="separator" style="clear: both; text-align: left;">1-2 garlic cloves, minced</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons fresh lemon juice</div><div class="separator" style="clear: both; text-align: left;">kosher salt, to taste</div><div class="separator" style="clear: both; text-align: left;">freshly cracked pepper, to taste</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon pine nuts, toasted</div><br />Sort through the spinach, discarding stems (or including them if using baby spinach). Wash the spinach in cold water. Then spin dry or gently pat dry with towel.<br /><br />Heat the oil in a large skillet or saute pan over medium high heat. Add the garlic and lemon juice and saute just until fragrant, about a minute. Turn the heat to high, add the spinach, salt and pepper.<br /><br />Barely wilt the spinach, tossing quickly with tongs to coat all the leaves with the hot lemony garlic oil mixture. Toss in the pine nuts and add salt and pepper as needed.<br /><br />Serve immediately. Enjoy!<br /><br />* The spinach will cook VERY quickly in the hot oil. The goal is to just barely wilt it and leave it tender and still a bit crisp. The whole process takes just a few minutes total.<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/spinach-with-lemon-and-pine-nuts.html">Click here for printable recipe.</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-5428063772039013183?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com22tag:blogger.com,1999:blog-6031311734409903808.post-52974861134921504432012-02-28T04:00:00.004-07:002012-02-28T04:00:00.748-07:00<div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qC5pRehlD3c/T0sJZFabo-I/AAAAAAAABXQ/B8Hnc8nX3k8/s1600/picadillo+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-qC5pRehlD3c/T0sJZFabo-I/AAAAAAAABXQ/B8Hnc8nX3k8/s640/picadillo+1.jpg" width="640" /></a></div><br /></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"></div>Picadillo has been on the list of things I wanted to try making for a couple years now. <b style="mso-bidi-font-weight: normal;">Just the word “Picadillo” is enough to make everyone in my family start laughing.</b> The first time I was served this meal; my 13 year old brother had been responsible for making dinner that evening. <b style="mso-bidi-font-weight: normal;">He mistakenly read the ¼ TEASPOON of dried cloves as ¼ CUP of whole cloves. </b>(In his defense, my little brother is a great cook today. We all had to learn through trial and error in the kitchen, right?)</div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">You can only imagine what that dinner tasted like. <b style="mso-bidi-font-weight: normal;">In our family, you never ever threw food away, so my mother carefully sifted through the entire dish, removing every last clove.</b> Her efforts did improve the dish, but wow. There was enough lingering clove flavor and aroma in that dish to scent our home for days.</div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">When I started cooking this meal, I had no idea what Picadillo was supposed to taste like, but I was excited to find out<b style="mso-bidi-font-weight: normal;">. Picadillo is a Cuban-style hash. It is both savory and sweet and has a fantastic combination of flavors from all of the very different ingredients.</b> Every recipe I found included ground beef, peppers, tomatoes, onions, raisins and olives. The 1/8 teaspoon of dried cloves provides more aroma than taste to this dish and I liked it that way. My husband, my brother (yes, I did make this for the same brother while he was visiting us last month – poor guy, the jokes will never end) my kids and I all enjoyed this meal very much.</div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">I think this would also be fantastic with some added heat. Next time I make this, I plan to add some chiles as well. I’ll just blame my New Mexican influence on this Cuban dish. </div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"><b>Picadillo – Cuban-style Hash</b></div><div class="MsoNoSpacing">Recipe slightly adapted from <a href="http://icuban.com/food/picadillo.html">Three Guys From Miami</a></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">2 lbs ground beef</div><div class="MsoNoSpacing">2 tablespoons light flavored olive oil</div><div class="MsoNoSpacing">1 large onion, diced finely, about 1 ¾ cups</div><div class="MsoNoSpacing">2 large green bell peppers, chopped small, about 2 cups</div><div class="MsoNoSpacing">3 large cloves of garlic, minced</div><div class="MsoNoSpacing">1 can fire roasted diced tomatoes, fresh tomatoes can be used as well when in season</div><div class="MsoNoSpacing">1 teaspoon oregano</div><div class="MsoNoSpacing">1 teaspoon ground cumin </div><div class="MsoNoSpacing">1/4 teaspoon cinnamon</div><div class="MsoNoSpacing">1/8 teaspoon ground cloves</div><div class="MsoNoSpacing">1/2 teaspoon green olives, chopped small, I had a hard time finding them unstuffed, so I finally just bought the ones stuffed with pimentos and they worked great</div><div class="MsoNoSpacing">1/3 cup raisins</div><div class="MsoNoSpacing">Kosher salt, to taste</div><div class="MsoNoSpacing">Fresh ground black pepper, to taste</div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">In a large skillet, over medium heat, heat the olive oil and then add the onions and bell peppers. Saute for about 5 minutes, until the onion starts to soften. Add the garlic and ground beef and continue cooking. </div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">Press the onions and peppers into the ground beef. Crumble the meat mixture as it cooks, until it is browned, about 5 more minutes. Add the tomatoes, oregano, cumin, cloves and cinnamon and stir to combine. Reduce the heat to low, cover with lid and simmer 15 minutes. </div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">Uncover the skillet and add the olives and raisins. Simmer another 5 minutes or so. Add salt and pepper to taste. Serve over rice and Enjoy!<br /><br /></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QT99MHDxut0/T0sJk4aBTKI/AAAAAAAABXY/txexuOLLpgk/s1600/picadillo+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-QT99MHDxut0/T0sJk4aBTKI/AAAAAAAABXY/txexuOLLpgk/s640/picadillo+3.jpg" width="640" /></a></div><br /></div><div class="MsoNoSpacing"><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/picadillo-cuban-style-hash.html">Click here for printable recipe</a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-5297486113492150443?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com14tag:blogger.com,1999:blog-6031311734409903808.post-66579486683208957552012-02-27T08:00:00.001-07:002012-02-27T08:00:07.760-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yAYy19b5FxY/T0r_u6qcz8I/AAAAAAAABWo/3RSciRgBtbE/s1600/blood+orange+spinach+smoothie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-yAYy19b5FxY/T0r_u6qcz8I/AAAAAAAABWo/3RSciRgBtbE/s640/blood+orange+spinach+smoothie.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div>We had several blood oranges in our <a href="http://chowlocally.com/">Chow Box</a> this week. I was excited to try them and see how the flavor might be different from regular navel oranges. When I opened the box and saw them next to the spinach, I decided right then to make smoothies for an afternoon snack.<br /><br />The blood oranges were more tart than regular oranges. So, I added an extra banana and some frozen pineapple as well. We all enjoyed these smoothies. If you are making this with regular orange juice, a single banana would probably be all that you need.<br /><br /><b>Blood Orange Pineapple Spinach Smoothie</b><br /><br />1 cup orange juice, I used the juice from 4 medium size blood oranges<br />a large bunch of spinach, approx 4-6 ounces - if the stems are very long, trim the excess<br />1-2 small bananas, frozen is best<br />1 cup frozen pineapple tidbits<br /><br />Layer ingredients into the blender in the order listed above. Puree until smooth. Enjoy!<br /><br />Makes (2) 12 ounce smoothies<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/blood-orange-pineapple-spinach-smoothie.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-6657948668320895755?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com12tag:blogger.com,1999:blog-6031311734409903808.post-61725689686232254492012-02-27T04:00:00.002-07:002012-02-27T04:00:12.767-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-F0p56WK18g4/T0rtdT2pgLI/AAAAAAAABWg/THjmugkKz2s/s1600/blueberry+banana+kale+smoothie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-F0p56WK18g4/T0rtdT2pgLI/AAAAAAAABWg/THjmugkKz2s/s640/blueberry+banana+kale+smoothie.jpg" width="640" /></a></div><br />Blueberries are always a toss up with smoothie making. Sometimes they turn your drink bright blue and other times, more of a brown or purple if you are lucky. Fortunately, my kids think that the grosser the drink looks, the better it will taste. It really shouldn't surprise me that the <a href="http://barefeetinthekitchen.blogspot.com/2012/01/strawberry-spinach-smoothie-deliciously.html">deliciously ugly smoothie</a> is still one of their favorites.<br /><br />I made this smoothie the other night, when I realized that dinner was going to be served at least an hour later than expected. It was the perfect snack and I didn't hear any choruses of "When is dinner going to be ready?" while I finished cooking dinner.<br /><br /><b>Blueberry Banana Kale Smoothie</b><br /><br />1 cup orange juice<br />2 extra large leaves of kale (stems removed if your blender will not puree them completely)<br />2 bananas<br />1 cup frozen blueberries<br /><br />Layer into the blender as listed above and puree until completely smooth. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/blueberry-banana-kale-smoothie.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-6172568968623225449?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com7tag:blogger.com,1999:blog-6031311734409903808.post-132713026711441392012-02-26T21:31:00.000-07:002012-02-26T21:31:57.217-07:00<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Aj2-CJfdw7w/T0sE7awL1BI/AAAAAAAABXI/VB3hn6nm5KM/s1600/blueberry+carrot+top+smoothie+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-Aj2-CJfdw7w/T0sE7awL1BI/AAAAAAAABXI/VB3hn6nm5KM/s640/blueberry+carrot+top+smoothie+1.jpg" width="640" /></a></div><br /><br />Did you know that you can eat the green leafy carrot tops? I'm not sure I'd want to dive right in and take a bite of a carrot top, but in a smoothie? Yes, please! I've been loving all the carrots in our Chow Boxes. I simply toss the tops in a freezer bag and then include them in future smoothies. Plenty of fruit in a smoothie can hide plenty of greens.<br /><br />My boys were thrilled to be my taste testers for this smoothie. I made the smoothie extra thick, because they wanted a smoothie they could eat with a spoon. Blend completely and then adjust the thickness with extra juice or water if you prefer a thinner smoothie.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rQOLOrtpyTQ/T0sEn5AIfPI/AAAAAAAABW4/zlCf4-qExn0/s1600/carrot+tops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-rQOLOrtpyTQ/T0sEn5AIfPI/AAAAAAAABW4/zlCf4-qExn0/s400/carrot+tops.jpg" width="400" /></a></div><br /><b>Blueberry Carrot Top Smoothie</b><br /><br />1/2 cup orange juice, plus water or more juice if needed <br />Green leafy tops from about 1/2 lb of carrots (see pic above - approx one full handful)<br />2 small bananas<br />1 1/2 cups blueberries<br />optional: 1 tablespoon chia seeds<br /><br />Layer the orange juice, carrot tops and bananas into the blender. Puree until completely smooth. Add the blueberries and blend again until smooth. Add chia seeds if desired and pulse to combine. Enjoy!<br /><br />Makes (3) 10 ounce smoothies<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/blueberry-carrot-top-smoothie.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-13271302671144139?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com3tag:blogger.com,1999:blog-6031311734409903808.post-42745644104732956002012-02-26T04:00:00.003-07:002012-02-26T04:00:04.978-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mSyLUJ5WkKs/T0l8MMJfwMI/AAAAAAAABWY/56pF3ccA9TI/s1600/roasted+baby+carrots+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-mSyLUJ5WkKs/T0l8MMJfwMI/AAAAAAAABWY/56pF3ccA9TI/s640/roasted+baby+carrots+3.jpg" width="640" /></a></div><br />Rich in flavor and even more delicious when roasted, these beauties came in my <a href="http://www.chowlocally.com/">Chow Share</a> box this week. These are true baby carrots (not the miniature shaped varieties from the grocery store) and they taste completely different! Roasting them was a huge hit with the family. Two of my boys were sad that there weren't more of them to eat. I've never enjoyed cooked carrots on their own before this, but I'm happy to say that I will most certainly be making these again and again!<br /><br /><b>Roasted Baby Carrots</b><br /><br />1 1/2 lbs of thin baby carrots, greens removed about an inch above the top of the carrot (You can save the greens for this smoothie - I promise it tastes great!) scrubbed clean and patted dry<br />1-2 tablespoons extra virgin olive oil<br />granulated garlic or garlic powder<br />kosher salt<br />freshly ground black pepper<br /><br />Preheat oven to 400 degrees. Place the carrots on a large baking sheet and drizzle with oil. Use your hands to make sure they are completely coated with the oil. Sprinkle generously with salt, pepper and garlic. Roast for about 30 minutes, until they are browned and fork tender. Enjoy!<br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-7q83CZqvEyw/T0l7fMZOPjI/AAAAAAAABWI/ulM8cQj_kV0/s1600/roasted+baby+carrots.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-7q83CZqvEyw/T0l7fMZOPjI/AAAAAAAABWI/ulM8cQj_kV0/s640/roasted+baby+carrots.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/roasted-baby-carrots.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-4274564410473295600?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com10tag:blogger.com,1999:blog-6031311734409903808.post-66551227665387400822012-02-25T04:00:00.079-07:002012-02-25T04:00:00.221-07:00<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-s3kUWc6ynaI/T0hK5loVNPI/AAAAAAAABVw/k9LDtMWsfYY/s1600/roasted+brussels+sprouts+with+bacon+and+apples+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-s3kUWc6ynaI/T0hK5loVNPI/AAAAAAAABVw/k9LDtMWsfYY/s640/roasted+brussels+sprouts+with+bacon+and+apples+2.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><b>Salty bacon, sweet apples and caramelized Brussels sprouts all came together in a truly outstanding side dish. </b>This was one of those dishes that I kept hearing about from friends, until I couldn't resist trying it myself. <b>Oh. My. Goodness. Absolutely DELICIOUS.</b> I am confessing now that as I was taking this picture, I probably ate about a third of this dish. Yes, I am officially nuts over Brussels sprouts.<br /><br /><b>Roasted Brussels Sprouts with Apples and Bacon</b><br />recipe from <a href="http://www.littlepinkmonster.com/2011/05/19/roasted-brussel-sprouts-bacon-apples/">Little Pink Monster</a> via my friend, Keely<br /><br />3 slices of bacon, cut into 1" pieces<br />6 cups medium Brussels sprouts, ends trimmed and then halved<br />1 medium apple, I used a Fuji apple, cut into 1/4" slices and then halved<br />kosher salt, to taste<br />freshly ground black pepper, to taste<br />1-2 teaspoons red wine vinegar<br /><br />Preheat oven to 425 degrees. Arrange bacon in a single layer on a large baking sheet. I lined my baking sheet with the silpat mat, but I'm not certain it was necessary. Bake for about 10 minutes, until cooked through, but not yet crispy.<br /><br />Remove the bacon pieces from the sheet and set aside. Add the Brussels sprouts and toss them in the bacon drippings. Make sure they are as well coasted as possible. Season well with salt and pepper. Roast them until they begin to brown, about 15 minutes.<br /><br />Add the apple pieces and the cooked bacon to the Brussels sprouts on the baking sheet and roast until the sprouts are tender and browned and the apple has softened a bit, about another 10-15 minutes.<br /><br />Toss everything with the vinegar and serve immediately. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/roasted-brussels-sprouts-with-apples.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-6655122766538740082?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com14tag:blogger.com,1999:blog-6031311734409903808.post-56090281398213432362012-02-24T04:00:00.001-07:002012-02-25T06:35:31.012-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-WuDI_jhCOZM/T0VuSH_UkFI/AAAAAAAABVU/SrHEh2dbRro/s1600/meatloaf+-+close+up+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-WuDI_jhCOZM/T0VuSH_UkFI/AAAAAAAABVU/SrHEh2dbRro/s640/meatloaf+-+close+up+1.jpg" width="640" /></a></div><br /><br />When I was a kid, my mom made meatloaf that consisted more of fillers than meat. <b>With 10 mouths to feed, we joked freely that it was often hard to find the meat in the meatloaf.</b> Carrots? check. Corn flakes? check. Bread crumbs? check. Oatmeal? check. Bananas? not really, just seeing if you're with me. <b>So, when I tell you that this is <i>not </i>my mama's meatloaf, I think she'll understand.</b><br /><br />I'm beyond excited to be guest posting for <a href="http://www.askchefdennis.com/2012/02/meatloaf-with-balsamic-glaze-by-barefeet-in-the-kitchen/"><b>Chef Dennis</b></a> today! <a href="http://www.askchefdennis.com/2012/02/meatloaf-with-balsamic-glaze-by-barefeet-in-the-kitchen/">Click here to read the rest of the story...</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-5609028139821343236?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com10tag:blogger.com,1999:blog-6031311734409903808.post-27133845395119317872012-02-23T04:00:00.069-07:002012-02-23T04:00:10.451-07:00<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jYXsLs8I7as/T0QLeS3wtOI/AAAAAAAABU8/d9DBzhoznxE/s1600/Italian+Tomato+Stew+with+Fennel+with+cheese+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-jYXsLs8I7as/T0QLeS3wtOI/AAAAAAAABU8/d9DBzhoznxE/s640/Italian+Tomato+Stew+with+Fennel+with+cheese+2.jpg" width="640" /></a></div><br /><br /><b>When I discovered how frequently fennel is used in Italian cooking, that was all the reason I needed to put together another variety of Italian soup.</b> Did you know that the entire fennel plant can be eaten? I wanted to use the rest of the fennel from my <a href="http://chowlocally.org/">Chow Box</a>, so I saved the stalks and leaves from the fennel bulb I used earlier this week and put them in this soup. This is closer to a chowder or a stew than a soup. If you prefer more broth in your soup, simply add a few cups of broth and adjust the seasonings as needed.<br /><br />The flavors in this soup worked really great together. <b>I absolutely loved what the fennel provided in combination with the other vegetables. </b>Normally, sausage is a pretty strong flavor in a soup (and I really like that!) however, the vegetables were dominant this time. We all liked this soup and I will definitely be using fennel this way again.<br /><br /><b>Italian Tomato Stew with Fennel, Mushrooms and Spinach</b><br /><br />1 lb hot sausage<br />1/2 red onion, chopped small<br />1 scallion, chopped finely<br />stalks and leaves from 1 fennel bulb, stalks sliced thinly and leaves roughly chopped<br />6 large mushrooms, roughly chopped, about 1 cup pieces<br />1 large tomato, chopped small or 1 can of diced tomatoes<br />1 can diced fire roasted tomatoes<br />1 can Italian stewed tomatoes<br />2 cups water<br />1 teaspoon oregano<br />1 teaspoon basil<br />1 teaspoon salt<br />4 cups baby spinach leaves, add a bit more if not using kale with the spinach<br />Optional: 1-2 cups chopped kale, I used the last of my peacock kale<br />generous amount of finely shredded Pecorino Romano cheese or Parmesan cheese<br /><br />In the bottom of a large pot or Dutch oven, cook and crumble the sausage. Add the onions and fennel and cook a few more minutes, just until the onions start to soften. Add all remaining ingredients, EXCEPT for the kale and spinach. Simmer for half an hour. Taste and adjust seasonings as desired.<br /><br />Add the greens and stir to combine. Simmer for just a few minutes, until they are slightly softened and wilted. Top individual servings with plenty of shredded cheese. Enjoy!<br /><br /><a href="http://2.bp.blogspot.com/-ttrFRKWJMQY/T0QLVdHjw7I/AAAAAAAABU0/91HF_qXIa9M/s1600/Italian+Tomato+Stew+with+Fennel+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-ttrFRKWJMQY/T0QLVdHjw7I/AAAAAAAABU0/91HF_qXIa9M/s640/Italian+Tomato+Stew+with+Fennel+1.jpg" width="640" /></a><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/italian-tomato-stew-with-fennel.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-2713384539511931787?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com10tag:blogger.com,1999:blog-6031311734409903808.post-71687483823102343802012-02-22T04:00:00.002-07:002012-02-22T04:00:04.475-07:00<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LTjBEH4QqCk/Tz388bd3T8I/AAAAAAAABSk/4kQT9qmpnXo/s1600/salmon+and+spicy+broccoli+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-LTjBEH4QqCk/Tz388bd3T8I/AAAAAAAABSk/4kQT9qmpnXo/s640/salmon+and+spicy+broccoli+2.jpg" width="640" /></a></div><br /><br /><b>Salmon topped with a spicy, sweet, and slightly tangy glaze was a great match for the spicy broccoli. </b>The adults who tried the broccoli all thought that it was every bit as delicious as the salmon. (We will be ignoring my boy's reactions to broccoli - they just don't understand what they are missing!)<br /><br />I loved all of these flavors together.&nbsp; <b>This is one of the best salmon recipes I have ever made. </b>Definitely a keeper!<br /><br /><b>Glazed Salmon with Spicy Broccoli</b><br />recipe adapted from Everyday Food<br /><br />3 6-ounce salmon fillets<br />2 small bunches broccoli - or about 4 cups florets with stem<br />6 tablespoons light flavored olive oil<br />3 tablespoons soy sauce<br />3 tablespoons rice vinegar<br />3 garlic cloves, minced<br />1 scant teaspoon red pepper flakes<br />3 tablespoons peach jam<br /><br />Heat the broiler with rack in middle position. In a small bowl or glass measuring cup, combine the oil, soy sauce, vinegar, garlic, pepper and jam. Set aside.<br /><br />Line a baking sheet with foil and grease lightly with oil. Place the salmon on the baking sheet and then spoon about half of the sauce mixture on top of the fish. Broil just until the fish barely flakes apart with a fork, about 10 minutes.<br /><br />While the fish is cooking, steam the broccoli, in the microwave or on the stove-top. Remove when still crisp tender, after about 4 minutes. Drizzle the remaining sauce over the broccoli, tossing gently to coat well. Enjoy!<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kGAIveGw2N0/Tz39F-NZMHI/AAAAAAAABSs/c_AqTsb7xXQ/s1600/salmon+and+spicy+broccoli.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-kGAIveGw2N0/Tz39F-NZMHI/AAAAAAAABSs/c_AqTsb7xXQ/s640/salmon+and+spicy+broccoli.jpg" width="640" /></a></div><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/glazed-salmon-with-spicy-broccoli.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-7168748382310234380?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com15tag:blogger.com,1999:blog-6031311734409903808.post-53150509460624308242012-02-21T04:00:00.000-07:002012-02-20T21:03:48.694-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uZpOxU6c1K0/T0MQh829OXI/AAAAAAAABUU/02WcNNPHv2I/s1600/daikon+radish+pickles.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-uZpOxU6c1K0/T0MQh829OXI/AAAAAAAABUU/02WcNNPHv2I/s640/daikon+radish+pickles.jpg" width="640" /></a></div><br />Once again, my <a href="http://www.chowlocally.com/">Chow Box</a> contained a vegetable I hadn't seen before. As I seem to be saying every week, I am really enjoying playing with all of this new produce.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-jKCQWM46heM/T0MPe0z7drI/AAAAAAAABUE/wLIh7lDzADc/s1600/daikon+radishes+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-jKCQWM46heM/T0MPe0z7drI/AAAAAAAABUE/wLIh7lDzADc/s400/daikon+radishes+1.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Daikon Radishes</td></tr></tbody></table><br />My kids think it is exciting to try new foods each week and I'm enjoying the challenge, as I find new uses for it all. I have to say that we all really enjoyed the flavor of the daikon radishes raw and as a bonus, they were really pretty too. I wanted to do something a little different with the rest of them though.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-cKUNy4YzjSw/T0MPXJ9UDMI/AAAAAAAABT8/ZU9FEqv7lCA/s1600/daikon+radishes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-cKUNy4YzjSw/T0MPXJ9UDMI/AAAAAAAABT8/ZU9FEqv7lCA/s400/daikon+radishes.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Daikon Radishes - peeled and sliced</td></tr></tbody></table>My husband especially enjoyed these. He compared them to a lot of the foods he enjoyed while living in Korea many years ago.<br /><br /><b>Overnight Chinese Daikon Radish Pickles</b><br />recipe slightly adapted from <a href="http://allrecipes.com/recipe/overnight-chinese-daikon-radish-pickles/">Allrecipes</a><br /><br />2 cups peeled and sliced daikon, about 1/4" thick<br />1 1/2 teaspoons kosher salt<br />1 1/2 tablespoons rice vinegar<br />1/4 - 1/2 teaspoon freshly ground black pepper, adjust to taste<br />1/2 teaspoon sesame oil<br /><br />In a small mixing bowl, sprinkle the salt over the radish slices and toss to combine. Let it rest in the refrigerator for at least an hour. This will help the radishes soften and release some liquid. <br /><br />Drain the water from the bowl and rinse the daikon well. Pat them dry with a towel and then return to the bowl. Stir in the remaining ingredients and toss well to combine and coat all the slices. Cover and refrigerate at least 8 hours. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/overnight-chinese-daikon-radish-pickles.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-5315050946062430824?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com16tag:blogger.com,1999:blog-6031311734409903808.post-28024961773862815972012-02-20T21:01:00.000-07:002012-02-20T21:01:22.885-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FaSdgwyONr4/T0MVqgTCL9I/AAAAAAAABUs/EIW-9C8_WJA/s1600/peacock+kale+eggs+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-FaSdgwyONr4/T0MVqgTCL9I/AAAAAAAABUs/EIW-9C8_WJA/s640/peacock+kale+eggs+2.jpg" width="640" /></a></div><br />I had a lot of fun playing with the peacock kale in this week's <a href="http://chowlocally.org/">Chow Box</a>.&nbsp; My visiting sister was a willing taste tester for me and we both enjoyed this combination for a quick lunch one afternoon.<br /><br />I love the flavor that bacon adds to sauteed greens, so I added just a strip of it to the kale and then sauteed the kale in the drippings left in the pan. It added a slight smokiness to the dish without a great deal of actual bacon flavor. <b>If you are not a fan of kale, this is also an awesome breakfast with spinach. Simply cook the onion and then toss in the spinach just long enough to wilt it at the very end.</b><br /><br /><b>Eggs with Peacock Kale</b><br /><br />1 strip of bacon, chopped small<br />1/2 sweet yellow onion, chopped<br />1/4 head of peacock kale, about 3 cups roughly chopped <br />2 eggs<br />kosher salt, to taste<br />freshly cracked black pepper, to taste <br /><br />In a hot skillet over medium heat, cook the bacon until it is done, but not quite crispy. Remove to a paper towel. Toss the onion and the kale into the bacon drippings. Toss it with tongs to coat and then saute, stirring occasionally, for about 10 minutes until the kale is fairly wilted and not very crunchy at all. If the kale is too crisp when you serve it, it will retain quite a bit of the bitterness that kale is known for having. So, taste the kale as you think it is almost finished and determine when to remove it from the heat by the taste.<br /><br />I put a lid over the skillet after a few minutes to help it wilt more quickly. Add the bacon pieces back in, right before it is finished cooking.When it is tender, remove to two plates and cover to keep warm.<br /><br />Add a bit more oil to the skillet (if needed) and then crack two eggs into it. Reduce heat to medium low. As the eggs begin to turn white, add a tablespoon or so of water to the skillet and cover with the lid to gently steam them. Remove from the heat as soon as they are as done as you like.<br /><br />Top the kale on the plates with the hot eggs and serve immediately. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/eggs-with-peacock-kale.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-2802496177386281597?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com9tag:blogger.com,1999:blog-6031311734409903808.post-27795835608619402862012-02-20T20:47:00.000-07:002012-02-20T20:47:47.725-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_p1IbQfhKp4/T0MSH2_cQzI/AAAAAAAABUc/pO_1Sc3T3i8/s1600/peacock+kale+smoothie+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-_p1IbQfhKp4/T0MSH2_cQzI/AAAAAAAABUc/pO_1Sc3T3i8/s640/peacock+kale+smoothie+4.jpg" width="640" /></a></div><br />I couldn't resist making a smoothie with some of the fantastically purple peacock kale that came in our <a href="http://www.chowlocally.com/">Chow Box</a> this week. <b>Who can resist a green smoothie that isn't green at all?</b> Anytime you are making a smoothie with kale, it is important to blend it as smooth as possible. I also balance the kale greens with a good bit of orange juice. This still counts as a green, even if it's bright purple. It is a no fail combination for deliciousness.<br /><br />The three toddlers in the house drank every sip of this smoothie in about 5 minutes. It was good!<br /><br /><br /><b>Peacock Kale Smoothie </b><br /><br />2 cups orange juice, I used freshly squeezed, but store bought is fine as well<br />1 large handful of peacock kale, about 2-3 cups chopped<br />1 large banana, frozen is best<br />1 cup frozen grapes<br />Optional: 1-2 tablespoons of chia seeds<br /><br />Rinse the kale and shake off the excess water. Pull the leaves away from the core and then remove the longest tips of the stem. (If you have a very powerful blender, you can leave all the stems, but be careful to blend it long enough to become smooth. Tasting bits of kale in the smoothie is not a lot of fun.) Roughly chop the kale into 3-4" pieces.<br /><br />Layer the orange juice, kale, banana and grapes into the blender and puree until smooth. Add chia seeds if desired and pulse to combine. Enjoy!<br /><br />Makes (3) 10 ounce smoothies<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RNyqmx2TbF8/T0MSSrYMRBI/AAAAAAAABUk/uyXOiEbvUss/s1600/peacock+kale+smoothie+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-RNyqmx2TbF8/T0MSSrYMRBI/AAAAAAAABUk/uyXOiEbvUss/s640/peacock+kale+smoothie+2.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/peacock-kale-smoothie.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-2779583560861940286?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com5tag:blogger.com,1999:blog-6031311734409903808.post-15981277014411095862012-02-20T20:25:00.001-07:002012-02-20T20:53:07.066-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-X0CX4J20daU/T0MNt2A5B9I/AAAAAAAABTs/0pXdu9fZ-JA/s1600/fennel+with+mushrooms+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-X0CX4J20daU/T0MNt2A5B9I/AAAAAAAABTs/0pXdu9fZ-JA/s640/fennel+with+mushrooms+3.jpg" width="640" /></a></div><br />Have you cooked with fennel before? Or eaten it? Do you love it? Hate it? I have avoided it for years, due to an assumption that it would taste like black licorice. Yes, raw fennel definitely smells like licorice, but it doesn't taste at all like that. We had a huge fennel bulb in our <a href="http://www.chowlocally.com/">Chow Box</a> this week and I had no idea what to do with it!<br /><br />I looked up some flavor combinations recommended with fennel in <a href="http://www.google.com/products/catalog?q=the+flavor+bible&amp;oe=utf-8&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a&amp;um=1&amp;ie=UTF-8&amp;tbm=shop&amp;cid=7523432894665656358&amp;sa=X&amp;ei=RsxCT5ncNYqpiALJ-fCbAQ&amp;ved=0CE4Q8wIwAQ">The Flavor Bible</a> and found that there are a lot of uses for it. We were all impressed with the flavor in this simple side dish. I already mentioned to my husband that I want to plant some next year. I can't believe I waited so long to try it. I'm already looking forward to cooking with it again.<br /><br /><b>Fennel with Mushrooms</b><br /><br />1 tablespoon extra virgin olive oil<br />1 extra large garlic clove, minced<br />1/4 cup red onion, slivered thin and cut into 1-2" pieces<br />1 bulb of fennel, cleaned and very thinly sliced (stalks and leaves removed and saved for another use)<br />6 large mushrooms, cleaned and sliced to bite size pieces (I used crimini)<br />kosher salt, to taste<br />freshly cracked black pepper, generously to taste<br /><br />In a large cold skillet, combine the oil, the garlic and the onion. Set heat to medium and saute for a few minutes. When the skillet is fragrant, add the fennel and mushrooms. Saute, stirring occasionally, until the vegetables are tender crisp and the mushrooms are softened, about 10 minutes. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--3A0p_dG7P8/T0MN4roIWhI/AAAAAAAABT0/2aXCoFb6sUM/s1600/fennel+with+mushrooms+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/--3A0p_dG7P8/T0MN4roIWhI/AAAAAAAABT0/2aXCoFb6sUM/s640/fennel+with+mushrooms+1.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/fennel-with-mushrooms.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-1598127701441109586?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com4tag:blogger.com,1999:blog-6031311734409903808.post-9176424542902481172012-02-20T04:00:00.000-07:002012-02-19T21:04:49.203-07:00<a href="http://2.bp.blogspot.com/-yafhfOX5JQI/T0G91Hki_LI/AAAAAAAABTc/vp46ke7JjyA/s1600/a4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-yafhfOX5JQI/T0G91Hki_LI/AAAAAAAABTc/vp46ke7JjyA/s640/a4.jpg" width="640" /></a>This afternoon we had a full house. <b>With a dozen kids and almost that many adults, there was just a bit of chaos in my kitchen. </b>I had four of my siblings here visiting and would have loved to have the rest of them here as well. My sister and her husband were in town with their twin daughters. So, my family that lives in the area all came over to visit as much as possible.<br /><br />It has been a fabulous weekend of children racing through the house. The youngest three are not yet two years old. My sister's girls were born just six weeks after my own youngest son.<b> The three of them never stopped moving if they were awake.</b> We were determined to get a photo of them all in the same place, so we sat them on the counter with my older boys. They were so excited to be in a new area, they actually sat still long enough for us to get a picture for my mom.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-R60-l6qKJ5c/T0G9pCDqIKI/AAAAAAAABTU/fj7NQdyWBQQ/s1600/a3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-R60-l6qKJ5c/T0G9pCDqIKI/AAAAAAAABTU/fj7NQdyWBQQ/s640/a3.jpg" width="640" /></a></div><br /><br />My awesome husband insisted that I take the time out of the kitchen and actually relax. So, I did. We ordered sandwiches enough for everyone, other families brought food to share and we ate potluck style whenever we were hungry. <b>Sometimes, it is not all about the food. It is so much more important to enjoy the time together. </b><br /><br /><a href="http://2.bp.blogspot.com/-KOUAMLq88e4/T0G94c2npvI/AAAAAAAABTk/__GG7aMR0nA/s1600/a5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-KOUAMLq88e4/T0G94c2npvI/AAAAAAAABTk/__GG7aMR0nA/s640/a5.jpg" width="640" /></a><b>No recipe today, but I'll be back in the kitchen tomorrow! Have a blessed week!</b><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-917642454290248117?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com17tag:blogger.com,1999:blog-6031311734409903808.post-389156036810242692012-02-19T04:00:00.002-07:002012-02-19T04:00:04.292-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-thCJ2D_Ft1w/Tz3ikqW69mI/AAAAAAAABRM/vBNUqMrAuvw/s1600/swiss+chard+chicken+soup+with+steam.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-thCJ2D_Ft1w/Tz3ikqW69mI/AAAAAAAABRM/vBNUqMrAuvw/s640/swiss+chard+chicken+soup+with+steam.jpg" width="640" /></a></div><b>Don't you just love steaming hot bowls of soup in the wintertime? </b>We had quite the cold snap here in the desert last week. (I'm pretty sure we stayed under 70 degrees at least once!) That was all the excuse I needed to start a pot of soup for dinner.<br /><b><br /></b><br /><b>Fresh vegetables were sauteed for just a few minutes and then simmered with tomatoes and Italian spices. </b>With the addition of the Swiss chard and cooked chicken right at the end, this was a meal that came together very quickly with great results.<b>&nbsp;</b><br /><br /><b>Swiss Chard Chicken Soup</b> <br /><br />2 cups cooked chicken, diced bite size<br />1 teaspoon olive oil <br />3 cloves garlic, minced<br />1 small onion, chopped into 1/2" pieces<br />1 green bell pepper, chopped into 1/2" pieces<br />1 15 ounce can tomato sauce<br />1 28 ounce can petite diced tomatoes<br />1 teaspoon dried thyme<br />2 teaspoons Italian seasoning<br />1/2 - 2 teaspoons kosher salt - start with 1/2 teaspoon, taste and adjust salt as needed, with homemade chicken stock you will want to use plenty of salt to boost the flavor of the soup<br />4 - 6 cups chicken stock<br />5-6 pieces of Swiss chard, I used rainbow chard<br /><br />In a large pot, over medium heat, combine the olive oil and garlic. Saute for about a minute and then add the onions and bell peppers. Stir occasionally until the vegetables are tender, but still crisp. Add the tomatoes and tomato sauce, the seasonings, 1/2 teaspoon of salt and the chicken stock. Stir to combine. Bring to a boil and then reduce heat to simmer for 20 minutes. Taste and adjust salt as needed.<br /><br />While this is simmering, wash and pat dry the Swiss chard. Remove the stems and sliver them. Add the stems to the pot. Chop the rest of the leaves into bite size pieces. Set aside. After the soup has simmered, add the chicken and the chard leaves and simmer another 5-10 minutes. When the greens are tender and the chicken is warm, it is done. Enjoy!<br /><br /><a href="http://3.bp.blogspot.com/-KHwVccJscgg/Tz3i1WX29XI/AAAAAAAABRc/yELWI2K4ULg/s1600/swiss+chard+chicken+soup+-+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-KHwVccJscgg/Tz3i1WX29XI/AAAAAAAABRc/yELWI2K4ULg/s640/swiss+chard+chicken+soup+-+1.jpg" width="640" /></a><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/swiss-chard-chicken-soup.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-38915603681024269?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com8tag:blogger.com,1999:blog-6031311734409903808.post-52696462843258368292012-02-18T04:00:00.004-07:002012-02-18T04:00:05.418-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-b812rglulbQ/Tz3xu6tRuuI/AAAAAAAABSE/2MxKd2_2aSk/s1600/GF+coconut+cashew+chocolate+bars+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-b812rglulbQ/Tz3xu6tRuuI/AAAAAAAABSE/2MxKd2_2aSk/s640/GF+coconut+cashew+chocolate+bars+2.jpg" width="640" /></a></div><br /><br /><b>Chewy blondies, loaded with chocolate chips, cashews and coconut, these are a huge hit with everyone each time I make them.</b> I've been making gluten free treats for my best friend for a couple years now and these are still her favorites each time I ship off a package of goodies.<br /><br /><b>Coconut Cashew Dark Chocolate Bars - Gluten Free Version</b><br /><i>*If you have no reason to eat gluten free, simply swap both cups of flour for AP flour and skip the xantham gum. Or you can use half coconut flour and half AP flour, skipping the xantham gum as well. I have made all three versions of these bars and they are all delicious!</i><br /><br />1 cup butter, melted<br />2 cups light brown sugar<br />2 eggs<br />1 tablespoon vanilla<br />1 cup gluten free flour mix, I used Bob's Red Mill mix<br />1 cup coconut flour<br />1/2 teaspoon xantham gum<br />1/4 teaspoon salt<br />1 cup roasted and salted cashews, chopped<br />1/2 cup coconut, plus another 1/2 cup for topping<br />1 2/3 cup dark chocolate chips <br /><br />Preheat oven to 350 degrees. Whisk together the flours, xantham gum and salt and set aside. Combine the butter and sugar together and then add the eggs and vanilla. Slowly add the flour mixture. Stir in the cashews, coconut and chocolate chips.<br /><br />Scrape the batter into a well-greased 9x13 pan. Spread evenly with a spatula. Sprinkle additional coconut on top. Bake for 28 minutes, or until the bars are lightly browned around the edges and set in the middle. Cool slightly before serving.<br /><br />Cool these completely before cutting them into bars, if you will not be eating them immediately. These bars freeze beautifully.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qAPLmQVU8qQ/Tz3x3MHmb_I/AAAAAAAABSU/GK677vttYMk/s1600/GF+coconut+cashew+chocolate+bars+-+close+up.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-qAPLmQVU8qQ/Tz3x3MHmb_I/AAAAAAAABSU/GK677vttYMk/s640/GF+coconut+cashew+chocolate+bars+-+close+up.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/coconut-cashew-dark-chocolate-bars.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-5269646284325836829?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com13tag:blogger.com,1999:blog-6031311734409903808.post-91070061914731400192012-02-17T04:00:00.001-07:002012-02-17T04:00:08.031-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-cG8EQPlStoE/Tz3q2fiN2mI/AAAAAAAABRk/Wa4dX_WpiA8/s1600/BLT+salad+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-cG8EQPlStoE/Tz3q2fiN2mI/AAAAAAAABRk/Wa4dX_WpiA8/s640/BLT+salad+1.jpg" width="640" /></a></div><br />Bacon and eggs are two of my very favorite foods. When I saw just a few slices of bacon left in the fridge, I decided to cook them for my lunch salad. Once I had the bacon in the oven, it just seemed right to boil an egg as well. <b>This is most delicious impromptu salad I've made recently. </b>It was actually so good, I keep thinking about making it for breakfast.<br /><br /><b>A breakfast salad, would that be too weird?</b><b> </b>I'm pretty sure it's going to happen sooner than later.<br /><br /><b>Bacon and Egg Garden Salad</b> <br /><br />3 slices of bacon, cut in thirds<br />1 hard boiled egg, chopped<br />crisp green lettuce of your choice, I used Batavian, but romaine would be great as well<br />grape tomatoes, sliced in half<br />English cucumber, sliced in thin wedges<br />carrots, sliced thinly into bite size pieces<br />salad dressing of your choice, I used this <a href="http://barefeetinthekitchen.blogspot.com/2012/02/peppery-dill-ranch-dressing.html">Peppery Dill Ranch Dressing</a><br /><br />Line a baking sheet with foil and then spread the bacon pieces across it. Place in the cold oven and set temperature to 400 degrees. Bake for about 20 minutes, until the bacon is cooked through, but not completely crispy. The bacon will become crispier as it cools. When bacon is done, place on a plate lined with a paper napkin or towel.<br /><br />Layer your plate with lettuce, tomatoes, carrots and cucumbers. Top with bacon and egg. Drizzle with dressing, if desired. Enjoy!<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fnlcFmj-2yI/Tz3rAuHGpnI/AAAAAAAABRs/UD1W5sjYT5s/s1600/BLT+salad+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-fnlcFmj-2yI/Tz3rAuHGpnI/AAAAAAAABRs/UD1W5sjYT5s/s640/BLT+salad+2.jpg" width="640" /></a></div><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/bacon-and-egg-garden-salad.html">&nbsp;Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-9107006191473140019?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com18tag:blogger.com,1999:blog-6031311734409903808.post-81578619042972089552012-02-16T04:00:00.001-07:002012-02-16T04:00:01.338-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-noS4aVs67q4/Tzx1fpHAfgI/AAAAAAAABRE/Kk9h3_hgy_c/s1600/roasted+chickpeas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-noS4aVs67q4/Tzx1fpHAfgI/AAAAAAAABRE/Kk9h3_hgy_c/s640/roasted+chickpeas.jpg" width="640" /></a></div><br /><b>My kids went nuts over these chickpeas. </b>Between the three of them, they ate the entire batch (about two cups worth) in less than 10 minutes. After I saw how many they were eating, I decided to call that lunch. I just added some veggies and dip and they were happy with their "meal."<br /><br />I roasted these on a whim the other day, because I keep seeing food bloggers talking about roasted chickpeas. I'm not sure why I thought that roasting them would remove all chickpea flavor, but just so you know, it does not. If you like chickpeas though, you will probably really like these. <b>With just a bit of a crunchy shell and a softer center, my boys thought these were a great treat.</b><br /><br />I almost didn't post this recipe, because my husband and I are not fans of the chickpea, roasted or otherwise. When my kids requested that I make them again, I decided to post this for any of you who might actually LIKE chickpeas. <b>Question: DO you like chickpeas? Am I alone in my disdain of this sad little bean? I love hummus, but the chickpea by itself is not a favorite.</b><br /><br /><b>Sweet and Spicy Roasted Chickpeas</b><br />inspired by <a href="http://nomorestarvingstudents.blogspot.com/2012/01/roasted-chickpeas.html">Mallory</a>, <a href="http://www.bakeaholicmama.com/2011/10/baked-chick-peas-best-healthy-snack-yet.html">Carrie</a>, <a href="http://www.fatgirltrappedinaskinnybody.com/2011/09/baked-spiced-chickpeas-secret-recipe-club/">Julia</a>, and <a href="http://www.askchefdennis.com/2010/09/roasted-chickpeas-and-chickpea-brownies-these-arent-your-mothers-chickpeas/">Brian</a> - just to name a few<br /><br />1 15 ounce can of chickpeas, drained, rinsed and patted dry<br />1 heaping tablespoon brown sugar<br />1/2 teaspoon cayenne pepper<br /><br />Preheat the oven to 400 degrees. Place the chickpeas in a small bowl and set aside. Mix together the sugar and the pepper and then sprinkle on top of the chickpeas, tossing well to coat them all thoroughly.<br /><br />Spread the chickpeas across a baking sheet and bake for 35-45 minutes. I stirred them across the pan a couple times, because they looked like they were getting too brown on the pan side. Check frequently after about 25 minutes, to prevent burning.<br /><br />The chickpeas will be soft when removed from the oven, but will be more crunchy after they cool. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/sweet-and-spicy-roasted-chickpeas.html">Click here for printable recipe </a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-8157861904297208955?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com17tag:blogger.com,1999:blog-6031311734409903808.post-34569240219554636172012-02-15T04:00:00.000-07:002012-02-15T04:00:01.321-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GD9PTeDzRqk/TyCUbe7YFiI/AAAAAAAABEE/7GLwKMZadvE/s1600/Berry+Banana+Smoothie+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-GD9PTeDzRqk/TyCUbe7YFiI/AAAAAAAABEE/7GLwKMZadvE/s640/Berry+Banana+Smoothie+1.jpg" width="640" /></a></div><br /><br />When the toddler is pulling your blender pitcher out of the cabinet and carrying it into the other room, that's a pretty good clue that he wants a smoothie. I grabbed a couple of bags of frozen fruit and the bananas and the kids were very happy with their treats.<br /><br />These turned out even better than I expected. I tasted the smoothie as I was pouring it into their cups and loved it. I even made a small one later for myself, just so I could share it with you.<br /><br /><b>Berry Cherry Smoothie</b><br /><br />2 cups orange juice<br />2 large bananas<br />2 cups frozen blueberries<br />1 cup frozen cherries<br /><br />Layer into the blender as listed above and puree until smooth. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/berry-cherry-smoothie.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-3456924021955463617?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com12tag:blogger.com,1999:blog-6031311734409903808.post-30535128782534785762012-02-14T04:00:00.005-07:002012-02-14T04:00:07.256-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vtoj8jSnWDo/TznNEoNzT6I/AAAAAAAABPo/Pj2vyWqDGcg/s1600/swiss+chard+stir+fry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-vtoj8jSnWDo/TznNEoNzT6I/AAAAAAAABPo/Pj2vyWqDGcg/s640/swiss+chard+stir+fry.jpg" width="640" /></a></div><br />Garlicky sauteed mushrooms, tender onions along with crisp and colorful Swiss chard made the perfect lunch when topped with leftover lemon chicken. Greens and lemon flavors pair together deliciously, so when I had a few pieces of this <a href="http://barefeetinthekitchen.blogspot.com/2011/09/lemon-lime-herbed-marinade-for-chicken.html">Lemon Lime Grilled Chicken</a> leftover, I knew exactly what I wanted to make. I liked this combination so much, I'm crossing my fingers for more rainbow chard in my next CSA box.<br /><br /><b>Rainbow Chard and Mushroom Stir Fry</b><br />serves 2 (as a main dish) or 4 (as a side dish)<br /><br />2-3 teaspoons of extra virgin olive oil<br />3 huge garlic cloves, minced - adjust this amount to taste, I really wanted a strong garlic flavor<br />1/2 small onion, very thinly sliced<br />1/2 teaspoon kosher salt<br />1/4 teaspoon red pepper flakes<br />10-12 ounces baby bella mushrooms, sliced into thick pieces, about 3-4 pieces per mushrooms<br />6 large pieces of rainbow Swiss chard, washed and left slightly damp<br />Optional: leftover Grilled Lemon Chicken - sliced thinly<br /><br />In a large skillet over medium heat, warm the oil and add the garlic. Saute for about 30 seconds and then add the onions and stir to coat with oil and garlic. Continue cooking for a couple minutes, until it starts to become fragrant. Add the mushrooms and stir to combine. Add the salt and red pepper and toss to coat well. Cook for about 4-5 minutes until the mushrooms are tender.<br /><br />While the mushrooms are cooking, shake any excess water off the Swiss chard and then remove the stems. Slice the stems very thinly and then add them to the skillet. Stir to combine. Slice the remaining leaves into ribbons and then add to the skillet with the rest of the vegetables. Toss well to coat with oil and seasonings. Saute for another 2-3 minutes until the greens are just barely wilted. Top with grilled chicken if desired and Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/rainbow-chard-stir-fry.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-3053512878253478576?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com14tag:blogger.com,1999:blog-6031311734409903808.post-57697265707287242292012-02-13T18:57:00.000-07:002012-02-13T18:57:14.988-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9azJPnhzRtA/Tzm-iEY8rkI/AAAAAAAABPg/STn3UbAd5_E/s1600/banana+notes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-9azJPnhzRtA/Tzm-iEY8rkI/AAAAAAAABPg/STn3UbAd5_E/s640/banana+notes.jpg" width="640" /></a></div>I stumbled on this idea via <a href="http://pinterest.com/barefeetkitchen/">Pinterest </a>earlier today and I couldn't resist writing these for my kids to see first thing in the morning. The method is beyond simple. Using a toothpick, write a message on the outside of the banana. Within a couple hours, the writing will darken and your words will appear. Super cute and I know it will make my boys grin! <br /><br />Happy Valentines Day!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-5769726570728724229?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com3tag:blogger.com,1999:blog-6031311734409903808.post-11169377035602791652012-02-13T04:00:00.000-07:002012-02-13T04:00:04.936-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Mo92BoZpB8o/TzWdL2Z6mII/AAAAAAAABNg/iERShgmMOtE/s1600/hungarian+mushroom+soup+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-Mo92BoZpB8o/TzWdL2Z6mII/AAAAAAAABNg/iERShgmMOtE/s640/hungarian+mushroom+soup+2.jpg" width="640" /></a></div><br /><b>This is one of my favorite new soups I've tried lately.</b> I've had it on my list of recipes to try for quite a while now and the other day, when I saw so many mushrooms waiting in my refrigerator, I knew it was time. I can't believe I waited so long to make this!<b> It was fantastic.</b><br /><br />I made this for lunch and between my three boys and myself, there wasn't a single bite left for my husband to taste later. They all asked for seconds.<b> </b>Next time I make this, I will be doubling the recipe. I was bummed not to have any leftovers the next day! In her original post for this recipe, Pam mentioned that the flavors were even better the following day.<br /><br /><b>Hungarian Mushroom Soup</b><br />recipe adapted slightly from <a href="http://www.fortheloveofcooking.net/2011/02/hungarian-mushroom-soup.html">For the Love of Cooking</a><br /><br />1 tablespoon olive oil<br />1 large sweet yellow onion, diced<br />16 ounces baby bella mushrooms, sliced<br />1 teaspoon dill weed<br />1 tablespoon smoked paprika<br />1 tablespoon soy sauce<br />2 tablespoons butter<br />3 tablespoons arrowroot or cornstarch<br />1 cup milk<br />2 cups chicken stock, divided in half<br />2-3 teaspoons fresh lemon juice, adjust to taste<br />1/2 cup sour cream<br />kosher salt, to taste<br />freshly cracked pepper, to taste<br /><br />Heat the oil in a large pot over medium heat. Add the onions and cook for a couple minutes. Add the mushrooms, soy sauce, dill, paprika and about 1/2 a cup of chicken stock. Stir to combine and then cover with lid. Simmer for 15 minutes. Remove the mushroom mixture and liquid from the pot to a bowl and set aside.<br /><br />Place the pot back on the stove over medium heat and melt the butter in it. Add the arrowroot and whisk until creamy. This should only take about a minute. Slowly add the milk while whisking constantly. Cook, stirring constantly, until the mixture thickens, about 5 minutes.<br /><br />Add the mushroom mixture back into the pot along with the rest of the chicken stock. Cover with the lid and simmer another 10 minutes or so. Just before serving, add the lemon juice and season with salt and pepper. Remove a small amount of broth from the pot and whisk the sour cream into it. Add this mixture back into the pot and stir to combine. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/hungarian-mushroom-soup.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-1116937703560279165?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com15tag:blogger.com,1999:blog-6031311734409903808.post-42346505500602403352012-02-12T20:42:00.000-07:002012-02-12T20:42:44.145-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IeS57TkMMuc/TziFqmVk_OI/AAAAAAAABPQ/MLehpQeXWVU/s1600/flourless+chocolate+cake+3+-+full.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-IeS57TkMMuc/TziFqmVk_OI/AAAAAAAABPQ/MLehpQeXWVU/s640/flourless+chocolate+cake+3+-+full.jpg" width="640" /></a></div>Several years ago, a sweet friend of mine requested a Flourless Chocolate Cake for her birthday.<b> I’d never heard of it before, but she told me that she had fallen in love with it at a restaurant once and wondered if I could make her one.</b><br /><br />I found a number of different recipes and I tried a couple of them. Then, <b>I made this one and it took my breath away.</b> I’ve made this cake several times over the past few years and every time this is served, the room goes silent.<br /><br /><b>Unassuming in appearance and almost ridiculously easy to make, this cake is a fantastic decadent treat.</b> I use dark bittersweet chocolate, instead of cocoa powder and that difference creates an entirely different cake. This is creamy and smooth, not at all dry. The serving size truly is the tiniest sliver. The slice pictured here served two people.<br /><br /><b>Flourless Chocolate Cake</b> <br />Adapted from The Gourmet Cookbook<br /><br />3/4 cup sugar<br />1/4 teaspoon fine sea salt<br />1/2 cup water<br />18 ounces bittersweet dark chocolate, I used Ghiradelli Double Chocolate Bittersweet baking chips<br />1 cup butter<br />6 eggs<br /><br />Preheat oven to 300 degrees. Generously grease a 10” round springform pan and set side. In a small saucepan over medium heat, whisk together the sugar, salt and water. Simmer, stirring frequently, until completely clear and the sugar is dissolved. Remove from the heat and set aside.<br /><br />In a glass bowl over a pan of simmering water (or in a microwave at 50% power for 20 second intervals), melt the chocolate. Pour the melted chocolate into a large bowl or the bowl of a stand mixer. <br /><br />Cut the butter into 1 inch pieces and slowly beat the butter into the melted chocolate one piece at a time.&nbsp; Pour the hot sugar and water mixture into the chocolate. Beat to combine. <br /><br />Slowly add the eggs, one at a time, beating thoroughly after each egg is added to the mixture. <br /><br />Pour the batter into the well-greased springform pan. Prepare a pan larger than the springform pan and set the springform inside it. (I use the broiler pan from my oven. I have also used those huge foil catering pans with a baking sheet underneath.) Pour about 4 cups of boiling water into the bigger pan, or enough water to fill the pan about halfway up the sides of the springform pan.<br /><br />Carefully set the pans in the oven and bake the cake in the water bath. Bake at 300 degrees for 45-48 minutes. The center of the cake will still look wet when it is finished baking. Chill the cake overnight in the pan. Remove the springform ring prior to serving. <br /><br />Slice into very thin pieces and serve topped with fresh whipped cream or fresh berries. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xhRk4kW2QME/TziF2Jhe6CI/AAAAAAAABPY/i7ZUAvwoX9U/s1600/flourless+chocolate+cake+bite+-+full.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-xhRk4kW2QME/TziF2Jhe6CI/AAAAAAAABPY/i7ZUAvwoX9U/s640/flourless+chocolate+cake+bite+-+full.jpg" width="640" /></a></div><br /><br /><i>* This was originally posted as a Guest Post for Monet at <a href="http://anecdotesandapples.weebly.com/1/post/2011/10/flourless-chocolate-cake.html">Anecdotes and Apple Cores</a></i><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/10/flourless-chocolate-cake.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-4234650550060240335?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com12tag:blogger.com,1999:blog-6031311734409903808.post-51630823209982706022012-02-12T04:00:00.004-07:002012-02-12T08:14:42.810-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-I-nPXuh-Ewc/Tzc__KzUi2I/AAAAAAAABN4/1JYuZ8pgrbE/s1600/bacon+wrapped+dates.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-I-nPXuh-Ewc/Tzc__KzUi2I/AAAAAAAABN4/1JYuZ8pgrbE/s640/bacon+wrapped+dates.jpg" width="640" /></a></div>Have you eaten dates before? This was another first for my family as we received an entire box of fresh Medjool dates from the <a href="http://farmstandagritopia.blogspot.com/">Agritopia Farm</a> in our <a href="http://www.chowlocally.com/">Chow Share</a> box for this week. I love that the dates were grown less than 20 miles from my house.<br /><br /><b>When I heard that we would have farm fresh dates in the basket, my first thought was simply how fun it would be to try another new food</b>. I'd recently seen some photos of Bacon Wrapped Dates on Pinterest and I couldn't wait to try something like that.<br /><br />What fruit or vegetable doesn't become even more delicious when wrapped in bacon? <b>The dates were incredibly sweet and the salty bacon provided a great balance to each bite. </b>Because I didn't want to leave it at that, I reduced some balsamic and drizzled it that over them. I loved the combination of the three best of all. My husband liked them best without the balsamic though.<b> Surprising me most of all, my kids went nuts over these</b>. Both of my older boys thought they were eating candy.<br /><br /><b>Bacon Wrapped Dates with Balsamic Reduction</b><br /><br />Medjool Dates<br />Bacon, cut into 5-6"slices<br />Balsamic Vinegar<br /><br />Preheat oven to 425 degrees. Line a baking tray with foil and set aside. Using a sharp knife, slit the side of each date and remove the pit. Wrap each date in bacon and then stab completely through with a toothpick to hold the bacon in place. (If you don't use a toothpick, the bacon will shrink and slide off of the date as it cooks.) Place wrapped dates on the foil lined sheet.<br /><br />Bake for 12-15 minutes, until the bacon is cooked through and slightly crispy. While the dates are in the oven, pour some balsamic in the bottom of a small saucepan. Turn the heat to medium low and bring to a slow simmer. When the vinegar has reduced by about half, remove from the heat and drizzle over the finished dates. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/bacon-wrapped-dates-with-balsamic.html">Click here for a printable recipe</a><br /><br /><a href="http://3.bp.blogspot.com/-9VNRwy4w2LU/TzdAGa_0aHI/AAAAAAAABOI/-zV7EtRnvt8/s1600/bacon+wrapped+date+with+balsamic+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-9VNRwy4w2LU/TzdAGa_0aHI/AAAAAAAABOI/-zV7EtRnvt8/s640/bacon+wrapped+date+with+balsamic+1.jpg" width="640" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-5163082320998270602?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com12tag:blogger.com,1999:blog-6031311734409903808.post-12741970734161900922012-02-11T04:00:00.001-07:002012-02-11T04:00:09.152-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-sMuhfrqAjO0/TzWgSWMqYTI/AAAAAAAABNw/5D2HYQGdSOA/s1600/peppery+dill+ranch+dressing.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-sMuhfrqAjO0/TzWgSWMqYTI/AAAAAAAABNw/5D2HYQGdSOA/s640/peppery+dill+ranch+dressing.jpg" width="640" /></a></div><br /><br /><b>Packed full of crushed pepper and loaded with fresh dill</b>, this dressing is a great addition to our usual dressings and dips for our raw vegetables. Just pourable enough for a salad and also thick enough for a dip, I've eaten this dressing on four salads already. <b>My boys both gave it two thumbs up and asked if they could please have a veggie plate, regardless of the fact it was 9am.</b> I'm planning to make a chopped salad for lunch tomorrow, just so I can use this dressing again!<br /><br /><b>Peppery Dill Ranch Dressing</b><br /><br />1/2 cup sour cream<br />1/2 cup mayonaisse<br />3.5 ounces (or a scant half cup) of milk<br />2 teaspoons freshly squeezed lemon juice<br />1 huge garlic clove, minced well <br />1 slightly heaped tablespoon finely chopped fresh dill<br />1 scant tablespoon finely chopped fresh Italian leaf parsley<br />1/4 teaspoon kosher salt, adjust to taste<br />1/4 - 1/2 teaspoon medium grind cracked black pepper, adjust to taste <br /><br />In a small cup, combine the milk and lemon juice and let rest for 5 minutes. In a medium size bowl, combine the sour cream, mayonnaise, garlic, dill and parsley. Add the milk and whisk to combine. Season with salt and pepper and taste. Adjust seasonings as desired.<br /><br />Pour into a jar and refrigerate at least an hour before serving. I recommend making this the day before it is going to be used, to allow the flavors to really incorporate. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/peppery-dill-ranch-dressing.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-1274197073416190092?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com13tag:blogger.com,1999:blog-6031311734409903808.post-15722558648027862002012-02-10T04:00:00.002-07:002012-02-10T04:00:15.664-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CDu9C3MUszw/TzSZGn6gPyI/AAAAAAAABNQ/FLgIjCSr8Fc/s1600/sweet+and+spicy+pork+with+asian+greens.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-CDu9C3MUszw/TzSZGn6gPyI/AAAAAAAABNQ/FLgIjCSr8Fc/s640/sweet+and+spicy+pork+with+asian+greens.jpg" width="640" /></a></div><br />Asian greens and cauliflower sauteed until tender and crisp, then topped with bite size pieces of pork tossed in a sweet and spicy sauce. This recipe would also work very well with chicken or turkey. <b>I loved the crunch of the vegetables along with the sweet spiciness of the pork. The sauce pulled all of it together perfectly.</b><br /><br />Asian greens are a fairly spicy green and I wasn't sure what to expect. So, I mixed it up a bit and tossed in the rest of the braising mix as well. After trying it, I think that this dish would be great with just the Asian greens in the future though. I have absolutely loved all of the new vegetables I'm trying each week and can not say enough how much fun it is to discover new foods this way!<br /><br /><b>Spicy Pork with Asian Greens</b><br /><br />1 1/2 lb pork, chicken or turkey, diced into bite-size pieces, about 1/2"<br />1 egg white<br />1 tablespoon arrowroot or cornstarch<br />1 tablespoon coconut oil or light flavored olive oil <br />1/2 large head of cauliflower, sliced thinly into bite size pieces<br />1 bunch of Asian greens, chopped into bite size pieces<br />1/2 cup soy sauce<br />1 tablespoon chili sauce, I used Sambal Oelek<br />2 tablespoons brown sugar<br /><br />In a large bowl, whisk together the egg and the arrowroot. Add the meat and toss to coat. Set aside. In a second bowl or glass measuring cup, whisk together the soy sauce, chili paste and sugar. Set aside.<br /><br />Heat a large skillet over medium high heat. Add the oil and then the meat. Stirring infrequently, to allow it to brown as it cooks. When the meat is almost cooked through, add the soy sauce mixture and simmer for about 2 minutes. When the sauce has thickened enough to coat the meat, remove to a bowl and cover to keep warm.<br /><br />Place the skillet back on the stove and add the vegetables. Cook over medium high heat, tossing the vegetables to coat them in the remaining mixture. Cook just until tender and crisp. When done, remove from the heat and plate the vegetables. Top with the meat and sauce mixture. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/spicy-pork-with-asian-greens.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-1572255864802786200?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com13tag:blogger.com,1999:blog-6031311734409903808.post-22083661783109866392012-02-09T04:00:00.011-07:002012-02-09T07:01:05.240-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xzA6KaIkxm0/TzLyX4GB3pI/AAAAAAAABK8/9YC0U6ZxuPc/s1600/italian+red+wine+roast+beef.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-xzA6KaIkxm0/TzLyX4GB3pI/AAAAAAAABK8/9YC0U6ZxuPc/s640/italian+red+wine+roast+beef.jpg" width="640" /></a></div><br /><b>The aroma of this roast slow cooking throughout the afternoon is so fantastic, it's almost the best part of the meal.</b> I could hardly wait to taste the roast and it did not disappoint. Seasoned with just a light blend of Italian spices and then cooked in red wine, this roast was happily eaten by every member of the family.<br /><br />This is the second beef roast I have tried from the local ranch I mentioned last week and I am still thrilled with the quality of the meat. In answer to a couple of questions I've received, the beef is from <a href="http://www.doublecheckranch.com/about-us.html">Double Check Ranch</a>. I'm providing a link here, so that those of you here in the valley are free to check them out. I'm not compensated for this review; they only know me as the girl who buys from them early each Saturday morning at the Farmer's Market. I am simply very happy with the meat and wanted to share that with you.<br /><br /><b>Italian Red Wine Roast Beef</b> - in the Crockpot or in the Oven<br />recipe inspired by <a href="http://allrecipes.com/Search/Recipes.aspx?WithTerm=pot%20roast">Allrecipes</a><br /><br />2 1/2 lb beef round roast<br />1 small onion, sliced thinly<br />1/2 cup water<br />1/2 cup red wine, I used a cabernet<br />1 teaspoon basil<br />1/2 teaspoon thyme<br />1/2 teaspoon marjoram<br />1 teaspoon kosher<br />1/4 teaspoon freshly ground black pepper<br /><br />Combine all the spices in a small bowl. Stir to combine and set aside. Place the roast in the bottom of a crockpot or dutch oven. Sprinkle the spices all over the roast, turning to coat thoroughly. Top the roast with the onions and pour the wine and water into the bottom of the pot.<br /><br /><b>CROCKPOT</b>: Cook on low for 8-10 hours or until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.<br /><br /><b>OVEN</b>: Preheat to 350 and then cover and bake for 3 hours. Check the meat and if it needs more liquid, add a bit more water. Cook another hour or so, until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.<br /><br /><a href="http://3.bp.blogspot.com/-yW0Sa70WH1U/TzLyQczIMUI/AAAAAAAABK0/4K0m1XsIHJo/s1600/italian+red+wine+roast+beef+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-yW0Sa70WH1U/TzLyQczIMUI/AAAAAAAABK0/4K0m1XsIHJo/s640/italian+red+wine+roast+beef+1.jpg" width="640" /></a><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/italian-red-wine-roast-beef.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-2208366178310986639?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com20tag:blogger.com,1999:blog-6031311734409903808.post-90868705819242108482012-02-08T14:23:00.001-07:002012-02-08T14:24:51.304-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-avygzWNvv5o/TzLPrile_UI/AAAAAAAABKk/RIwekLjDZIM/s1600/roasted+romanesco+-+full+shot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-avygzWNvv5o/TzLPrile_UI/AAAAAAAABKk/RIwekLjDZIM/s640/roasted+romanesco+-+full+shot.jpg" width="640" /></a></div><br /><b>Have you tried Romanesco yet? </b>It is a variant of cauliflower and broccoli both, the color is a vivid electric green and there are bizarre spikes all over the plant.&nbsp; I was so excited to receive this in my <a href="http://www.chowlocally.com/">Chow Share</a> CSA basket this week. More flavorful than cauliflower, with a lighter flavor than broccoli, I tried eating a bit of it raw and really liked it. I knew it would be even better roasted; and it was perfect that way. <b>Sometimes the simplest cooking methods really are the best.</b><br /><br />If you are not fortunate enough to get your hands on romanesco, this roasting method also works beautifully with broccoli and cauliflower. I did not have a large head of romanesco, so I roasted some broccoli along with it.<br /><br /><b>Roasted Romanesco</b><br /><br />1 head romanesco, washed, dried and broken down into small florets<br />olive oil<br />kosher salt<br />freshly ground black pepper<br /><br />Preheat the oven to 400 degrees. Grease a large baking sheet with olive oil and set aside. Place the romanesco in a large mixing bowl and drizzle lightly with olive oil. Toss gently with your hands to coat thoroughly. Sprinkle with salt and pepper and toss again. Spread the romanesco across the baking sheet and sprinkle additional salt and pepper if desired. Roast for about 20 minutes, or until the tips of the vegetables start to turn brown. When the vegetables are tender crisp, they are ready to eat. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-33AIMHnYkjE/TzLP1eJ_tJI/AAAAAAAABKs/sMTaKcLyc0g/s1600/roasted+romanesco.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-33AIMHnYkjE/TzLP1eJ_tJI/AAAAAAAABKs/sMTaKcLyc0g/s640/roasted+romanesco.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/roasted-romanesco.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-9086870581924210848?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com12tag:blogger.com,1999:blog-6031311734409903808.post-83590999466359008592012-02-08T04:00:00.002-07:002012-02-08T04:00:05.176-07:00<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br /><a href="http://4.bp.blogspot.com/-jZfUJz638gg/TyN167gG0YI/AAAAAAAABE0/wSJL6XD2X1E/s1600/Bacon,+Spinach+and+Sweet+Potato+Frittata+-+side.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-jZfUJz638gg/TyN167gG0YI/AAAAAAAABE0/wSJL6XD2X1E/s640/Bacon,+Spinach+and+Sweet+Potato+Frittata+-+side.jpg" width="640" /></a>On the weekends, I love making a special breakfast when I have a little more time to play in the kitchen. Bacon, Eggs, Spinach and Sweet Potatoes sounded great to me, so I combined them into one of my favorite new breakfasts. I can hardly wait to try a version of this in muffin cups, to see how well it freezes for quick and easy breakfasts.<br /><br />We've been making savory breakfasts more often than sweet for a while now. This meal is still simple enough that it doesn't take too long to assemble. Before we have a chance to get very hungry, breakfast is served.<b></b><br /><br /><b>Bacon Spinach and Sweet Potato Frittata</b><br /><br />1/4 lb bacon, cut into 1 1/2" pieces<br />1 large sweet potato, peeled and cut into 1/2" disks<br />1 med onion, diced into 1/2" pieces<br />6 eggs<br />1/2 cup milk<br />1 cup shredded cheddar cheese<br />large handful of baby spinach, about 1 1/2 cups<br />Kosher salt, to taste<br /><br />In a large oven-proof skillet over high heat, cook the bacon. When it is finished, remove the bacon to a paper towel lined plate and set aside. Reduce heat to medium and add the onions to the same skillet with the bacon drippings. Cook the onions for 2 minutes and then add potato slices. Sprinkle with salt and cook for 3 minutes on each side. While the potatoes are cooking, whisk the eggs and the milk together. Add salt and pepper and set aside.<br /><br />Preheat the oven to broiler low. When the potatoes are slightly browned and soft, sprinkle them with baby spinach. Pour the egg mixture on top and then sprinkle with the cooked bacon. Top with shredded cheese. Continue to cook over medium low heat, until the eggs start to set. This should take about 10 minutes. After 6-8 minutes, lift the edges of the eggs to allow the liquid to run down underneath and cook more completely. <br /><br />When the eggs are set, transfer the pan to the oven.&nbsp; Broil until lightly browned, about 5 minutes or so. Let cool for just a few minutes before slicing and serving. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mfCr6TN8kQ4/TyN4D3kyPRI/AAAAAAAABFs/FEIXsGBEKHw/s1600/Bacon,+Spinach+and+Sweet+Potato+Frittata+-+top.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-mfCr6TN8kQ4/TyN4D3kyPRI/AAAAAAAABFs/FEIXsGBEKHw/s640/Bacon,+Spinach+and+Sweet+Potato+Frittata+-+top.jpg" width="640" /></a></div><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/bacon-spinach-and-sweet-potato-frittata.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-8359099946635900859?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com17tag:blogger.com,1999:blog-6031311734409903808.post-77937958273256548132012-02-07T04:00:00.003-07:002012-02-07T04:00:09.379-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-N60bmc3u-N8/TzCaSBusuPI/AAAAAAAABKc/ikOHnjjuH1s/s1600/chocolate+chip+cookie+dough+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-N60bmc3u-N8/TzCaSBusuPI/AAAAAAAABKc/ikOHnjjuH1s/s640/chocolate+chip+cookie+dough+1.jpg" width="640" /></a></div><br />Fully loaded chocolate chip cookie dough dip served with lots of sliced apples was my idea of the perfect snack food this weekend. <b>When I first saw the recipe, I thought it might turn out to be a bit too sweet, even for my sugar-loving tastebuds, but with the tart apples balancing it, it was perfect.</b> The bowl was scraped clean not too long after I set it out with the other snacks.<br /><br />I was looking for something fun and different to take to a party when this dip caught my eye. If you like cream cheese and you like chocolate chip cookie dough, this is the treat for you. <b>Just a warning though: do not make this while home alone.</b> I am glad that I made it right before taking it to the party, because I easily could have snacked my way through half of it with just a taste here and there throughout the day!<br /><br /><b>Chocolate Chip Cookie Dough Dip</b><br />recipe slightly adapted from <a href="http://addapinch.com/cooking/2011/10/14/cookie-dough-dip-recipe/">Add A Pinch</a><b><br /></b><br /><br />1 8 ounce package of cream cheese, softened<br />1/2 cup butter, softened<br />1 cup powdered sugar<br />2 tablespoons brown sugar<br />1 1/2 teaspoons vanilla<br />1 cup semi-sweet chocolate chips<br />3/4 cup miniature semi-sweet chocolate chips<br /><br />In a mixing bowl, cream together the cream cheese and the butter. Add the sugars and vanilla and mix well. Add the chocolate chips and mix until well combined. Chill until serving.<br /><br />Serve with apple slices and Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/chocolate-chip-cookie-dough-dip.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-7793795827325654813?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com23tag:blogger.com,1999:blog-6031311734409903808.post-7793804054588660102012-02-06T04:00:00.002-07:002012-02-06T20:33:48.763-07:00<a href="http://4.bp.blogspot.com/-vDHC3XFsQKE/TyFdTaeZMyI/AAAAAAAABEU/4NwX6rn6aKU/s1600/Coconut+Almond+Haddock+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-vDHC3XFsQKE/TyFdTaeZMyI/AAAAAAAABEU/4NwX6rn6aKU/s640/Coconut+Almond+Haddock+1.jpg" width="640" /></a><br /><br /><br /><br /><b> </b><br /><b>Haddock fillets coated with a toasted coconut crust made for an excellent and easy weeknight meal</b>. I served the fish with some roasted vegetables and it was a delicious meal. I found this recipe at <a href="http://www.alittlenosh.net/2011/04/coconut-tilapia.html">A Little Nosh</a> and was thrilled with my luck for the <b><a href="http://secretrecipeclub.com/how-it-works/">Secret Recipe Club</a></b> post this month.<br /><br />If you aren't normally a fan of fish, haddock is great one to try. The flavor is mild and the fish is firm and not typically mushy in texture. We were lucky enough this past year to have friends visit Alaska and bring us back some very fresh haddock to try. Anyone in Alaska want to ship us some more?<br /><br /><a href="http://1.bp.blogspot.com/-ozJ1zRtzts4/TyFddiauo8I/AAAAAAAABEc/dMNcqY_7vnA/s1600/Coconut+Almond+Haddock+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-ozJ1zRtzts4/TyFddiauo8I/AAAAAAAABEc/dMNcqY_7vnA/s640/Coconut+Almond+Haddock+2.jpg" width="640" /></a><b>Coconut Almond Crusted Haddock</b><br />recipe adapted from <a href="http://www.alittlenosh.net/2011/04/coconut-tilapia.html">A Little Nosh</a><br /><br />1 1/2 lbs haddock, this was 3 large fillets (tilapia would also work well for this recipe)<br />1/2 cups almond flour<br />1/2 cup shredded sweetened coconut<br />2 egg whites, lightly beaten<br />medium grind sea salt or kosher salt<br />freshly cracked black pepper<br />fresh lemon wedges for&nbsp; serving <br /><br />Preheat oven to 400 degrees. Line a large baking sheet with foil and place a wire rack over the sheet. <br />In a small bowl, mix the almond flour with the shredded coconut and set aside.<br /><br />Generously season the fish with the salt and pepper. Lightly brush the egg whites over both sides of the fish. Sprinkle the coconut mixture on top of the fish, press it into the fish and then flip over and repeat the process.<br /><br />Lay the coated fish on the wire rack. Bake for 20-25 minutes, or until the crust is golden brown and the fish flakes easily when tested with a fork. Serve with a squeeze of lemon across the top and Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-0FwvRunznNo/TyFdnVI-GUI/AAAAAAAABEk/00nqgP7lCh4/s1600/Coconut+Almond+Haddock+-+bite.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-0FwvRunznNo/TyFdnVI-GUI/AAAAAAAABEk/00nqgP7lCh4/s640/Coconut+Almond+Haddock+-+bite.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/coconut-almond-crusted-haddock.html">Click here for printable recipe</a><br /><br /><script src="http://www.inlinkz.com/cs.php?id=113301" type="text/javascript"></script><br /><br /><script type="text/javascript">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; document.write('<script type="text/javascript" src=http://www.inlinkz.com/cs.php?id=113301&amp;' + new Date().getTime() + '"><\/script>');</script><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-779380405458866010?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com23tag:blogger.com,1999:blog-6031311734409903808.post-67582379546959507022012-02-05T16:00:00.028-07:002012-02-06T20:35:28.171-07:00<a href="http://3.bp.blogspot.com/-ddrrCF6vj4g/TywlhVqGEaI/AAAAAAAABKE/ckJPjFP1YMA/s1600/braising+mix+with+bacon+and+cauli+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-ddrrCF6vj4g/TywlhVqGEaI/AAAAAAAABKE/ckJPjFP1YMA/s640/braising+mix+with+bacon+and+cauli+1.jpg" width="640" /></a><b>Tender crisp, sauteed vegetables cooked with bacon; </b>that is never a bad thing, right? I'm still not certain how I arrived at this destination when I started with a recipe for Wild Rice Dressing. I think it might have had something to do with the word bacon in the original recipe. <b>As a result of my random thought process, this was a fantastic dish and I plan to make it over and over again in the future.</b><br /><br />While reading the recipe for this month's <a href="http://www.burwellgeneralstore.com/p/recipe-swaps.html"><b>Vintage Recipe Swap</b></a>, I grinned to see that it was a rice recipe. We've been on a huge cauliflower kick lately. I have used that in lieu of pasta a couple times this month already. So, I immediately wondered how cauliflower might work instead of rice for this dish. The Vintage Recipe Swap was created by Christianna with <b><a href="http://www.burwellgeneralstore.com/">Burwell General Store</a></b>. Each month, she chooses a recipe out of a vintage cookbook and turns us loose to do with it what we will.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-m3vpmAAW7S8/TywiKdlrQDI/AAAAAAAABI0/fIosmakI3ac/s1600/recipeswap_wildrice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-m3vpmAAW7S8/TywiKdlrQDI/AAAAAAAABI0/fIosmakI3ac/s400/recipeswap_wildrice.jpg" width="400" /></a></div><br />As I started slicing the cauliflower, I realized that there was no way I wanted just a skillet of colorless veggies, so I reached for the braising mix that came in my <a href="http://www.chowlocally.com/">Chow Share</a> last week. Braising mixes are new to me.<b> </b>I had never worked with most of these greens before, but what vegetable isn't awesome with bacon?<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-cBiYsOnhnI0/TywizHbqy6I/AAAAAAAABJE/FEcs8UP4S0w/s1600/braising+mix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-cBiYsOnhnI0/TywizHbqy6I/AAAAAAAABJE/FEcs8UP4S0w/s400/braising+mix.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Braising mix: beet greens, baby kale, chard, spinach, collards and bok choy </td></tr></tbody></table><br />I enjoyed this combination of flavors very much. I already told my husband that we'll be planting a lot of these veggies in the garden next time around. I had fun learning that all of those greens (and purples!) could be made into something so delicious!<b>&nbsp;</b><br /><br /><b>Braising Mix with Bacon and Cauliflower</b><br />recipe adapted from the Second Ford Treasury of Favorite Recipes from Famous Eating Places<br /><br />1/4 lb bacon or 5 slices, chopped into 1 inch pieces<br />1/2 medium yellow onion, diced into 1/4" pieces<br />3 cups of very thinly sliced cauliflower, it will crumble into tiny pieces as you slice it, that's fine<br />couple large handfuls of braising mix, chopped into 1-2" pieces - approximately 3 cups chopped <br />crushed sea salt, to taste<br />freshly cracked black pepper, to taste<br /><br />In a large skillet, over medium heat, cook the bacon until done, but not crispy. Remove to a paper towel lined plate and set aside. Drain the grease, but leave drippings in the pan. Return the pan to the stove and add the onion. Cook 3-4 minutes until almost translucent.<br /><br />Add the cauliflower and stir to coat. Cook for a few minutes until it just begins to soften. Season well with salt and pepper and stir again. Add the braising mix and toss to combine. Cover with the lid and cook just a couple more minutes until the greens are wilted slightly and the cauliflower is tender crisp. Add the cooked bacon and toss to combine. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hY1hCeHXmHc/TywlYnFar1I/AAAAAAAABJ8/KXHRHvaSsK8/s1600/braising+mix+with+bacon+and+cauli+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-hY1hCeHXmHc/TywlYnFar1I/AAAAAAAABJ8/KXHRHvaSsK8/s640/braising+mix+with+bacon+and+cauli+2.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/braising-mix-with-bacon-and-cauliflower.html">Click here for printable recipe</a><br /><br />Don't miss checking out all of the other awesome recipes from my <a href="http://www.burwellgeneralstore.com/">fellow swappers</a>!<br /><br /><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: &quot;Times New Roman&quot;,&quot;serif&quot;; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: &quot;Times New Roman&quot;,&quot;serif&quot;; font-size: 12pt;"><script type="text/javascript"></span></p><p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto;line-height:normal"><span style="font-size:12.0pt;font-family:&quot;Times New Roman&quot;,&quot;serif&quot;;mso-fareast-font-family:&quot;Times New Roman&quot;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;document.write('<script type="text/javascript" src=<a href="http://www.inlinkz.com/cs.php?id=123967&amp;" target="_blank"><span style="color:blue">http://www.inlinkz.com/cs.php?id=123967&amp;</span></a>' +new Date().getTime() + '"><\/script>');</script></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: &quot;Times New Roman&quot;,&quot;serif&quot;; font-size: 12pt;"></span></div><br /><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: &quot;Times New Roman&quot;,&quot;serif&quot;; font-size: 12pt;"><script cs.php?id="123967&quot;" http:="" src="%3Ca%20href=" target="_blank" type="text/javascript" www.inlinkz.com=""><span style="color:blue">http://www.inlinkz.com/cs.php?id=123967</span></a>"></script></span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-6758237954695950702?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com21tag:blogger.com,1999:blog-6031311734409903808.post-15487533087715936502012-02-05T04:00:00.001-07:002012-02-05T04:00:04.317-07:00<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KqWgQ5XkiqY/Ty37Wy8nfxI/AAAAAAAABKU/-9JEyoggtmw/s1600/orange+banana+grape+kale+smoothie+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-KqWgQ5XkiqY/Ty37Wy8nfxI/AAAAAAAABKU/-9JEyoggtmw/s640/orange+banana+grape+kale+smoothie+1.jpg" width="640" /></a></div>Kale is one of my favorite greens to toss into smoothies. The orange juice and the other fruits completely hide any "green" flavors. My kids request green smoothies more frequently than any others. Luckily, I love them just as much as they do.<br /><br /><b>Orange Grape Banana Kale Smoothie</b><br /><br />1 1/2 cups orange juice, freshly squeezed if you have extra oranges in the house<br />2 large leaves kale (stems removed if your blender is not powerful enough to puree them completely)<br />1 cup green grapes, frozen is best for the perfect texture<br />1 large banana<br /><br />Layer into the blender as listed above and puree until completely smooth. With any green smoothie, it is important to puree long enough for everything to be completely incorporated. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/orange-grape-banana-kale-smoothie.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-1548753308771593650?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com9tag:blogger.com,1999:blog-6031311734409903808.post-68712156281671576622012-02-04T20:09:00.001-07:002012-02-04T20:13:39.780-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Uh97oCbdh_M/TywZL9dwq7I/AAAAAAAABIM/_8lkW0XRYYA/s1600/meyer+lemon+vinaigrette+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-Uh97oCbdh_M/TywZL9dwq7I/AAAAAAAABIM/_8lkW0XRYYA/s640/meyer+lemon+vinaigrette+2.jpg" width="640" /></a></div>After using the first few of my Meyer lemons to make these <a href="http://barefeetinthekitchen.blogspot.com/2012/01/lemon-crinkle-cookies.html">amazing cookies</a>, I wanted to try something different to really show off their flavor. I loved this vinaigrette and it worked perfectly with the <a href="http://barefeetinthekitchen.blogspot.com/2012/02/winter-salad-with-meyer-lemon.html">Winter Salad</a> I made to go with it.<br /><br /><b>Meyer Lemon Vinaigrette</b><br /><br />3 Meyer lemons, zested and then juiced, about 1/2 cup of juice and 2 1/2 tablespoons minced zest<br />2 teaspoons white balsamic vinegar<br />1/2 teaspoon finely minced fresh rosemary<br />1 large shallot, very finely minced, about 2 tablespoons minced<br />2 tablespoons honey<br />1/4 teaspoon kosher salt, adjust to taste<br />1/8 teaspoon freshly ground black pepper, adjust to taste<br />1 cup light flavor olive oil<br /><br />In the blender*, combine everything except the oil. Pulse a few times to combine and then while the blender is running, slowly add the oil. Puree for just a few moments until it is well combined. Pour into a glass jar and store in the refrigerator.<br /><br />* This can also be made in the glass jar. I simply prefer the ease and results from using the blender. Simply combine the ingredients as listed above; shake well. Add the oil and shake again until well-blended.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-B7FYR6DMFlg/TywZV-twagI/AAAAAAAABIU/SejGn2p4blE/s1600/winter+salad+with+dressing.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-B7FYR6DMFlg/TywZV-twagI/AAAAAAAABIU/SejGn2p4blE/s640/winter+salad+with+dressing.jpg" width="640" /></a></div><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/meyer-lemon-vinaigrette.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-6871215628167157662?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com7tag:blogger.com,1999:blog-6031311734409903808.post-81647725340716410312012-02-04T04:00:00.014-07:002012-02-04T20:13:11.149-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JkGTsJqkzt8/TywXwtqEeVI/AAAAAAAABH8/V3GiClJ89Hk/s1600/winter+salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-JkGTsJqkzt8/TywXwtqEeVI/AAAAAAAABH8/V3GiClJ89Hk/s640/winter+salad.jpg" width="640" /></a></div><br />With all of the new produce to try these days, I'm constantly trying new flavor combinations. These mildly sweet radishes and turnips paired perfectly with the sweet tart apple in this salad. The <a href="http://barefeetinthekitchen.blogspot.com/2012/02/meyer-lemon-vinaigrette.html">Meyer Lemon Vinaigrette</a> was the perfect dressing for this combination. I've made this salad twice now and loved it each time.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JJ0YxsHNuBM/TywXonPqDMI/AAAAAAAABH0/-gb3f7lCkp4/s1600/baby+hakurei+turnips,+easter+egg+radishes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-JJ0YxsHNuBM/TywXonPqDMI/AAAAAAAABH0/-gb3f7lCkp4/s400/baby+hakurei+turnips,+easter+egg+radishes.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baby Hakurei Turnips and Easter Egg Radishes</td></tr></tbody></table><br /><b>Winter Salad with Meyer Lemon Vinaigrette</b><br /><br />1 head of batavian lettuce, torn into bite size pieces (if this variety is not available, just use your favorite lettuce in place of it)<br />2 baby easter egg radishes, very thinly sliced<br />1/2 of a watermelon radish, thinly sliced and cut into wedges<br />4 baby hakurei turnips, thinly sliced<br />1 medium pink lady apple, thinly sliced<br /><br />Wash, dry and prep all of the vegetables first. Then layer the plates in the order listed above. Drizzle with <a href="http://barefeetinthekitchen.blogspot.com/2012/02/meyer-lemon-vinaigrette.html">Meyer Lemon Vinaigrette</a> just before serving. Enjoy!<br /><br /><a href="http://2.bp.blogspot.com/-03tHKpHRK1E/TywX2J6-8oI/AAAAAAAABIE/gAW69NZqPMU/s1600/winter+salad+-+bite.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-03tHKpHRK1E/TywX2J6-8oI/AAAAAAAABIE/gAW69NZqPMU/s640/winter+salad+-+bite.jpg" width="640" /></a><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/winter-salad-with-meyer-lemon.html">Click here for printable salad recipe</a><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/meyer-lemon-vinaigrette.html">Click here for printable dressing recipe </a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-8164772534071641031?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com8tag:blogger.com,1999:blog-6031311734409903808.post-78666327857243549682012-02-03T04:00:00.015-07:002012-02-03T07:15:59.322-07:00<script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><a href="http://1.bp.blogspot.com/-9LBfxEreYk8/TymuoYvJZTI/AAAAAAAABHU/qoPUFtOIQaE/s1600/cream+cheese+pancakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-9LBfxEreYk8/TymuoYvJZTI/AAAAAAAABHU/qoPUFtOIQaE/s640/cream+cheese+pancakes.jpg" width="640" /></a><script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript"></script><b>Amazingly thin and delicate, much closer to a crepe than a traditional thick and fluffy pancake</b>, these are some of the best pancakes I have ever eaten. <b>I liked them best when simply dusted with powdered sugar. </b>They were delicious when drizzled with maple syrup or honey as well. These are a completely different kind of treat and I fell in love with them immediately.<br /><br /><b>These are basically the world's easiest crepes made with little more than eggs and cream cheese. </b>Seriously, that's most of the ingredient list. My boys flipped out over these. They both said they were awesome and they devoured them just as fast as I was flipping them off the griddle. I barely managed to save a handful to photograph. (and to eat myself!)<br /><br />I'm always on the lookout for new breakfast ideas. <b>I wanted something that wouldn't leave me feeling overly full first thing in the morning,</b> these were exactly what I was hoping they would be! After trying them this morning, I already have them on the menu plan again for this weekend. Amazingly easy and truly delicious. I've been busy imagining new sweet and savory toppings for them.<br /><br />Be prepared to toss a second batch of these together, when these are gone in moments. Luckily, they really are that easy!<b>&nbsp;</b><br /><br /><b>Delicate Cream Cheese Pancakes</b><br />recipe from <a href="http://www.ibreatheimhungry.com/2012/01/cream-cheese-pancakes.html">I Breathe... I'm Hungry</a><br /><br />recipe makes (8) 5-inch pancakes or (14) 3-inch pancakes<br /><br />4 ounces cream cheese<br />4 eggs<br />2 packets stevia - I'm sure sugar would be fine here as well, I happened to have stevia on hand, so I went ahead and used it.<br /><br />Put the eggs, cream cheese and stevia into the blender. Blend until smooth. (This took just a few moments.) Let the batter rest while the griddle or pan heats. Butter the hot skillet or griddle and start by pouring just an 1/8 cup (or two tablespoons) of the mixture onto the hot surface. Remember that it will spread out a lot; these are very thin pancakes.<br /><br />Cook them for just a couple minutes on the first side, just until golden, and then flip and cook another minute or so on the other. Once you have a feel for the way these cook, proceed to make them as big or small as you like. Plate them and then sprinkle, drizzle or dust with the topping of your choice. Enjoy!<br /><br /><a href="http://1.bp.blogspot.com/-o5Mjgdc8_8A/TymudylOjlI/AAAAAAAABHM/fgNK2nNfXOs/s1600/cream+cheese+pancakes+-+bite.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-o5Mjgdc8_8A/TymudylOjlI/AAAAAAAABHM/fgNK2nNfXOs/s640/cream+cheese+pancakes+-+bite.jpg" width="640" /></a><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/delicate-cream-cheese-pancakes.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-7866632785724354968?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com19tag:blogger.com,1999:blog-6031311734409903808.post-43347266086285396282012-02-02T04:00:00.022-07:002012-02-03T07:29:10.553-07:00<script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><a href="http://1.bp.blogspot.com/-NrxZt3baDIM/TyoNlI03ySI/AAAAAAAABHk/_vmha7CNaU4/s1600/white+bean,+beef+and+spinach+soup+a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-NrxZt3baDIM/TyoNlI03ySI/AAAAAAAABHk/_vmha7CNaU4/s640/white+bean,+beef+and+spinach+soup+a.jpg" width="640" /></a><b>When I saw the fresh spinach in my CSA box this week, I knew that a soup was in my near future. </b>I already had a lot of baby spinach in the house to use for smoothies, so I wanted something different this time. <b>This soup was awesome in it's simplicity.</b> Less than 20 minutes from start to finish and dinner was served!<br /><br />My kids all ate this, my pickiest eater even requested seconds. The broth was flavorful and seasoned just right.<b> </b>This is a new favorite and I'm kind of sad there isn't any of it left for my lunch tomorrow.<br /><br /><b>Italian White Bean, Spinach and Beef Soup</b><br />recipe adapted from <a href="http://sundaynitedinner.com/italian-white-bean-spinach-soup/">Sunday Nite Dinner</a><br /><br />1 lb ground beef<br />1/2 large yellow onion, diced into 1/2" pieces<br />4 large garlic cloves, minced<br />4 cups chicken stock<br />Crushed sea salt or kosher salt<br />Freshly cracked black pepper<br />1/2 teaspoon dried crushed rosemary<br />1/2 teaspoon dried thyme<br />1 1/2 cups <a href="http://barefeetinthekitchen.blogspot.com/2011/06/crock-pot-cooking-with-dry-beans.html">cooked</a> white cannellini or great northern beans, or 1 can of beans<br />10 ounces fresh spinach (washed and stems removed, but save the the stems for <a href="http://barefeetinthekitchen.blogspot.com/2011/08/favorite-green-smoothie.html">smoothies</a>)<br />Pecorino Romano cheese, finely grated for topping<br /><br />In a medium size stock pot, over medium heat, brown the beef for about five minutes. Season with salt and pepper as it cooks. Drain excess grease and return to the stove. Add the onions and the garlic and continue cooking until the onions are soft.<br /><br />Add the chicken stock, beans, thyme and rosemary. Bring to a boil. Reduce the heat and simmer for about 5 minutes. While this is simmering, roughly tear or chop the spinach into 1-2" pieces. Add the spinach to the pot and simmer for a minute or two, until the spinach is wilted. Adjust seasonings to taste. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-o-odptdAFGQ/TyoNv0vkJAI/AAAAAAAABHs/tMWtiLIqbGM/s1600/white+bean%252C+beef+and+spinach+soup+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-o-odptdAFGQ/TyoNv0vkJAI/AAAAAAAABHs/tMWtiLIqbGM/s640/white+bean%252C+beef+and+spinach+soup+2.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/italian-white-bean-spinach-and-beef.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-4334726608628539628?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com16tag:blogger.com,1999:blog-6031311734409903808.post-87807126976978035402012-02-01T04:00:00.004-07:002012-02-03T07:29:26.183-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UyiBzE14S9A/Tyip8zoGTjI/AAAAAAAABGs/GMLlt6LJVZg/s1600/sweet+potato+topped+ranchers+pie+2+-+full+dish.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-UyiBzE14S9A/Tyip8zoGTjI/AAAAAAAABGs/GMLlt6LJVZg/s640/sweet+potato+topped+ranchers+pie+2+-+full+dish.jpg" width="640" /></a></div><br />Truly a feast for the mouth, if not the eyes; this was a delicious meal that my entire family was happy to eat. <b>Sweet potatoes, vegetables and meat have never before combined in such a fabulous one dish meal in my kitchen.</b> Seasoned with balsamic vinegar and Italian seasonings, all the flavors worked together even better than I had hoped. This meal is certain to be made repeatedly in the future.<br /><br /><b>Mouthwatering is not the word I typically use to describe a shepherd pie or a cottage pie.</b> This is man food, right? I have never been a big fan of dishes featuring ground beef as a main component. However, we recently switched to buying all-natural grass fed beef from a local ranch and I wanted to give the meat a chance to impress me. It did not let me down.<b> I'm beyond impressed </b>and can hardly wait to try a couple of different cuts next week.<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6jNjC0-MIJM/TyiqLvBI5_I/AAAAAAAABG8/4i5z9vGoBFs/s1600/sweet+potato+topped+ranchers+pie+-+serving.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-6jNjC0-MIJM/TyiqLvBI5_I/AAAAAAAABG8/4i5z9vGoBFs/s640/sweet+potato+topped+ranchers+pie+-+serving.jpg" width="640" /></a></div><br /><b>Sweet Potato Topped Rancher's Pie</b><br />recipe adapted from <a href="http://glutenfreegoddess.blogspot.com/2008/09/sweet-potato-shepherds-pie-ranchers.html">Gluten Free Goddess</a><br /><br />2 medium-large sweet potatoes<br />1 1/2 lbs ground beef<br />1/2 large yellow onion<br />3-4 large cloves of garlic, minced<br />1 cup carrots, diced into 1/2" pieces<br />1 14 ounce can of sliced stewed tomatoes<br />optional: 2-3 tablespoons diced roasted green chiles, this added some depth to the flavor, but absolutely no heat at all<br />2 tablespoons balsamic vinegar<br />1 teaspoon parsley <br />1 teaspoon thyme<br />1 teaspoon basil<br />1/2 teaspoon cinnamon<br />Sea salt, to taste<br />Freshly cracked black pepper, to taste<br />dash of nutmeg<br />milk, adjust as needed, I used about 2-3 tablespoons<br /><br />Set a medium size pan of water on the stove and bring to a boil. Peel and dice sweet potatoes into 1" pieces. Add them to the water on the stove and sprinkle salt into the pot with them. Cook until fork tender, this should take less than 15 minutes.<br /><br />While the potatoes are cooking, cook and crumble the ground beef over medium heat. When it is almost browned, drain off any fat and add the onions, garlic and carrots. Cook about 5 more minutes, until the onions are soft. Add the tomatoes and press them with the back of a spoon to release the juices and break them into bite size pieces. Add the green chiles if desired, the vinegar, parsley, basil, thyme and cinnamon. Cook until the liquid is reduced. Taste and then season with salt and pepper. Adjust as desired. Remove from heat and set aside.<br /><br />Preheat oven to 350 degrees. Drain the potatoes and mash gently with a potato masher. Season with nutmeg, salt and pepper to taste. Add just a splash of milk and stir until the potatoes are smooth and fluffy.<br /><br />Layer the beef mixture into a baking dish and then top with the mashed sweet potatoes. Bake in the center of the oven for 25 minutes, or until hot and bubbling. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Rvsh8lDcboU/TyiqC_1TAwI/AAAAAAAABG0/HnhoCjfBMSw/s1600/sweet+potato+topped+ranchers+pie+-+bite.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-Rvsh8lDcboU/TyiqC_1TAwI/AAAAAAAABG0/HnhoCjfBMSw/s640/sweet+potato+topped+ranchers+pie+-+bite.jpg" width="640" /></a></div><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/sweet-potato-topped-ranchers-pie.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-8780712697697803540?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com21tag:blogger.com,1999:blog-6031311734409903808.post-66803231363126645602012-01-31T04:00:00.010-07:002012-01-31T04:00:04.772-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1VMBM1iECzk/TybbgLVuZDI/AAAAAAAABGc/T77F1Xz1YIw/s1600/joi+choi+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-1VMBM1iECzk/TybbgLVuZDI/AAAAAAAABGc/T77F1Xz1YIw/s640/joi+choi+1.jpg" width="640" /></a></div>Are you familiar with Joi Choi? This was a first for me. Once I saw it, I realized it was in the Bok Choy or Pak Choi family. I had never cooked bok choy before this. So, I was grateful for <a href="http://steamykitchen.com/2112-bok-choy-stir-fry-recipe.html">Jaden's tips</a>. She makes everything look so simple! In this case, it really was that easy.<br /><br />My husband and I liked this a lot, although the kids were not thrilled about it. Next time I make this, I'm probably going to trim and save the stems for stir-fry and soups (I think they would work better that way). The leaves were our favorite part of the saute, still crisp and warm from the skillet, coated in garlic and ginger.<br /><br /><b>Garlicky Ginger Joi Choi</b><br />recipe slightly adapted from <a href="http://steamykitchen.com/2112-bok-choy-stir-fry-recipe.html">Steamy Kitchen</a><br /><br />1 1/2 lbs joi choi, bok choy or pak choi<br />1 1/2 tablespoons light flavored olive oil<br />3 cloves garlic, minced<br />1 teaspoon fresh ginger, peeled and then minced<br />3 tablespoons water<br />course sea salt to taste<br />1/2 teaspoon sesame oil<br /><br />Trim the very end off of the joi choi and then gently separate the leaves from the center. Leave the little baby bok choy intact in the center. (The little center pieces were perfectly tender - we loved them.) Rinse clean under cold running water. Drain and set aside.<br /><br />In a COLD frying pan, add the olive oil, the garlic and the ginger. Then turn on the heat to medium. When the pan is fragrant, add the joi choi and toss very well to coat each and every leaf with the garlic and ginger oil. Increase heat to medium high and continue tossing (fast!) for about 15 seconds. Add the water and cover for 1 minute. Season with salt and drizzle a bit of sesame oil on top. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UzB8gh6hu2U/Tybbof7Z5gI/AAAAAAAABGk/lQCE_RbUemE/s1600/joi+choi+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-UzB8gh6hu2U/Tybbof7Z5gI/AAAAAAAABGk/lQCE_RbUemE/s640/joi+choi+2.jpg" width="640" /></a></div><br />Click here for printable recipe<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-6680323136312664560?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com17tag:blogger.com,1999:blog-6031311734409903808.post-74930026667185249332012-01-30T04:00:00.019-07:002012-01-30T04:00:08.473-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qyt6u5943w8/TyN5K0G4meI/AAAAAAAABF0/_4Ra9v5lsBM/s1600/cauliflower+mac+n+cheese+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-qyt6u5943w8/TyN5K0G4meI/AAAAAAAABF0/_4Ra9v5lsBM/s640/cauliflower+mac+n+cheese+1.jpg" width="640" /></a></div>I was skeptical at first, but I am a solid cauliflower convert now. This recipe is not supposed to be a replacement for pasta. <b>This is truly a delicious meal that stands on it's own</b>. I served this with a tossed salad and it was a great dinner.<br /><br />My friend, <a href="http://kompromisedkitchen.com/">Kara</a>, made this for her family a while back and they all loved it. I made it for mine within a couple days of her posting it and my family loved it as well. So, this week, as soon as I saw cauliflower in my CSA basket from <a href="http://www.chowlocally.com/">Chow Locally</a> this week, I knew exactly what I would be making. I've made this twice now and my family cheered each time.<br /><br /><b>Cheesy Cauliflower Mac 'n Cheese with Sausage</b><br />recipe adapted from <a href="http://kompromisedkitchen.com/">Kompromised Kitchen</a><br /><br />1 head of cauliflower<br />Kosher salt, to taste<br />Freshly cracked black pepper, to taste<br />Red pepper flakes, to taste<br />3 tablespoons butter<br />2 tablespoons arrowroot or cornstarch<br />1 1/2 cups milk<br />2 cups shredded cheddar cheese, I used a medium sharp<br />8 ounces mozzarella cheese, thinly sliced<br />Optional: 1/2 lb sausage, cooked and crumbled<br /><br />Rinse and pat dry the cauliflower. Remove all the leaves. Slice from the top to the bottom stem, into 1/4" thick slices. The cauliflower should basically fall apart. The idea is to create thin bite size pieces for the most part. Layer half the slices into the bottom of your baking dish. I used a round 10" dish. Season the slices generously with salt, pepper and red pepper flakes. Add the cooked sausage, if desired. Layer the rest of the dish with cauliflower. Set aside.<br /><br />Preheat oven to 350 degrees. In a saucepan over medium heat, melt the butter. Add the starch and whisk together. Add the milk and continue whisking until smooth and heated through. Add half of the cheddar cheese and stir to combine. Continue stirring until the cheese is melted and smooth again. Add half the mozzarella slices and stir again. Repeat. Stir the sauce until the final cheese is melted and smooth. Add salt and pepper and then pour over the cauliflower. Bake for 20 minutes, or until cheese is golden browned and bubbling. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/cheesy-cauliflower-mac-n-cheese-with.html.">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-7493002666718524933?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com24tag:blogger.com,1999:blog-6031311734409903808.post-5214102525926066832012-01-29T07:53:00.000-07:002012-01-29T07:53:30.854-07:00<div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lXq9bJMe67g/TyVaCPr9NmI/AAAAAAAABGU/6UNc0cw-Ons/s1600/reverse+sear+steaks+1+-+ny+strip.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-lXq9bJMe67g/TyVaCPr9NmI/AAAAAAAABGU/6UNc0cw-Ons/s640/reverse+sear+steaks+1+-+ny+strip.jpg" width="640" /></a></div><br />Oh my goodness, this was the BEST steak ever cooked in our home, or technically, in our back yard. Thank you so very much, <a href="http://www.nibblemethis.com/2011/07/reverse-seared-cowboy-steak-sandwich.html">Chris</a>, for your tips and advice on my last steak grilling post!<br />After doing a bit of reading, my husband wanted to try the <a href="http://www.ironpigbbq.com/Reverse-Sear.html">reverse sear</a> technique. Contrary to conventional methods, this means roasting the meat very slowly at low temp first and THEN searing it at the end. <b> Reverse searing leaves you with the most evenly cooked steak you can imagine.</b><br /><br />We followed the recommendations exactly and we were absolutely thrilled with the steaks. My middle son, who has never been excited about eating steak, even asked for seconds. I can not believe what a difference the reverse sear technique makes! <b>It does take a while to cook this way, so plan ahead. </b>On a weekend, this would be an amazingly easy meal. We decided to try this on a week night and as a result, the steak were not finished until much later than we typically eat.<br /><br />Any number of different rubs would have been great on these steaks. However, we wanted to test the method to see how it stood on it's own. <b>With nothing more than a bit of salt and pepper, these steaks absolutely rocked. </b>I can hardly wait to make this again!<b>&nbsp;</b><br /><br /><b>Reverse Seared NY Strip Steaks - Made By My Man</b><br />grilling instructions from <a href="http://www.nibblemethis.com/2011/07/reverse-seared-cowboy-steak-sandwich.html">Nibble Me This</a><br /><br />2 NY Strip Steaks, about 1 1/4" thick, about 2.5 lbs total weight<br />Kosher salt, to taste<br />Freshly cracked pepper, to taste<br /><br />Remove the steaks from the refrigerator and sprinkle both sides with salt and pepper. Leave on the counter to warm slightly while the grill is heating. Place an internal thermometer in one of the steaks. I finally bought an electronic internal thermometer earlier this year and I LOVE it. I can't believe I waited so long to buy one.<br /><br />Set up your grill for an indirect cook at 250F. This means turning on one burner and leaving the others off. We set an oven thermometer inside the grill on the plates farthest from the heat. This is where the steaks were going to be cooked. When the thermometer at 250, add the steaks to the grill. Set the thermometer to the side and close the grill. Cook the steaks over the indirect heat until the internal temperature is 125F. This took 45 minutes for my steaks, but watch the thermometer, because these steaks are cooking by temperature, not time.<br /><br />Crank the heat to high for a few minutes with the lid OPEN, then move the steaks over the direct heat for just about 1 minute on each side. Remove from the grill and let them rest for 10 minutes prior to cutting. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/reverse-seared-ny-strip-steaks-made-by.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-521410252592606683?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com13tag:blogger.com,1999:blog-6031311734409903808.post-15844712374658145882012-01-28T04:00:00.010-07:002012-01-28T04:00:02.434-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-C17cZlpsSjU/TyMt62GoRqI/AAAAAAAABEs/o4A0ARKESds/s1600/chiogga+beets+-+roasted.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-C17cZlpsSjU/TyMt62GoRqI/AAAAAAAABEs/o4A0ARKESds/s640/chiogga+beets+-+roasted.jpg" width="640" /></a></div>Are these crazy looking beets or what? I wish I'd taken a picture of them raw, when I first cut them. Chiogga beets have bright purple and white stripes throughout them. After roasting them, the purple faded dramatically and this was the final color. These beets were in my CSA basket this past weekend and I had no idea what to do with them. They are described as, "a sweet and earthy flavor, coupled with visual beauty."<br /><br /><b>Do you like beets? Does your family eat them? I'm going to admit that beets are a "least-favorite-food-in-the-world" for both my husband and I.</b> They have never once entered my home before this week. However, my boys LOVE beets. And I do mean love them. They both pile their plates high with beets every single time we are at a salad bar. Is that crazy or is it just me?<br /><br />I remembered seeing a roasted beet recipe in the last issue of Everyday Food. I found it and then adapted it to use what I had in the house. The recipe called for 1 1/2 pounds of beets. I had about 6 ounces worth of beets all together and there was no way I was buying more just to use what I had. So, I scaled the recipe to work for me. I'm posting the full recipe here, because 4 very small beets in no way was enough food for my family. I just wanted to try it. If you want to try it, buy the full 1 1/2 pounds as written.<br /><br /><b>Final result? </b><b>Chiogga Beets turned out to be a great way to introduce beets to my family without the strong taste typically associated with beets. </b>I am a beet hater and I ate mine. My husband said they were the least horrible beets he has ever had. (this is a big accomplishment!) My children though, they loved these. My oldest son wanted to know exactly what I did to them and if he could please make the recipe again.<br /><br /><b>Roasted Chiogga Beets with Sweet Orange Glaze</b><br />recipe adapted from Everyday Food<br /><br />1 1/2 lbs beets, scrubbed, peeled and cut into 3/4" pieces<br />1-2 teaspoons extra virgin olive oil<br />Course sea salt<br />Freshly ground black pepper<br />2 tablespoons red wine vinegar<br />1 teaspoon honey<br />1/4 cup freshly squeezed orange juice, I used the AZ Sweet Oranges that were also in my CSA basket<br /><br />Preheat oven to 425. Toss the beets with the olive and sprinkle generously with salt and pepper. Set them on a large piece of foil on a baking sheet. Fold the sides and ends up and over, crimping them to seal and create a packet for roasting the beets. Roast until the beets are tender when pierced with a fork, about 45 minutes.<br /><br />Transfer the cooked beets to a small bowl and set aside. In a small measuring cup, whisk together the vinegar, honey and orange juice. Drizzle over the beets and toss to coat. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/roasted-chiogga-beets-with-sweet-orange.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-1584471237465814588?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com12tag:blogger.com,1999:blog-6031311734409903808.post-40915726686714249552012-01-27T06:30:00.001-07:002012-01-27T06:33:47.202-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qaRErFeVjM0/TyCR-RoVBwI/AAAAAAAABD8/HX-IH7ue2PA/s1600/lemon+crinkles.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-qaRErFeVjM0/TyCR-RoVBwI/AAAAAAAABD8/HX-IH7ue2PA/s640/lemon+crinkles.jpg" width="640" /></a></div><br />Lemon is one of my favorite flavors; so lemon cookies are always a great thing in my world. <b>These were sublime.</b> I don't use that word lightly either. Perfectly crisp around the edges, with a soft center, even three days later. They were actually even better after a day or two. (Can you believe I managed to make them last that long, to test this?!)<br /><br />They froze and thawed beautifully as well. I've had this recipe pinned to try for ages now and I am so glad I finally made them! The recipe is a <a href="http://www.ldsliving.com/story/64185-food-dish-cookie-recipe-contest-winner-recipe">Cookie Contest Winner</a> and it is a well-deserved win.<br /><br /><b>Lemon Crinkle Cookies</b><br />recipe from <a href="http://www.laurenslatest.com/lemon-crinkle-cookies/">Lauren's Latest</a><br /><br />1/2 cup butter, softened<br />1 cup sugar<br />1/2 teaspoon vanilla extract<br />1 egg<br />1 teaspoon lemon zest*<br />1 tablespoon fresh lemon juice*<br />1/4 teaspoon sea salt<br />1/4 teaspoon baking powder<br />1/8 teaspoon baking soda<br />1 1/2 cup AP flour<br />1/2 cup powdered sugar, reserved for rolling the cookies<br /><br />Preheat oven to 350 degrees. Line baking sheets with silpat or parchment paper and set aside. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the vanilla, egg, lemon juice and lemon zest. Beat until well combined. Set aside.<br /><br />In a separate bowl, whisk together the flour, salt, baking powder and baking soda. Add the dry ingredients to the wet ingredients and stir just until they are combined. Place the powdered sugar in a small bowl and set aside.<br /><br />Scoop about a tablespoon of the cookie dough&nbsp; and roll into a ball. Roll in the powdered sugar and then place on the cookie sheet. Repeat with the rest of the dough. Bake for about 10 minutes, or just until the bottoms of the cookies begin to brown and the cookies are no longer shiny. Remove from the oven and let rest for a minute or two before transferring to a wire rack. Store in an airtight container when completely cooled. Enjoy!<br /><br />* I used Meyer lemons for these cookies. I had heard so much about these amazing lemons; when I saw them in the store, I couldn't resist trying them. Honestly, I wasn't impressed. I like a sharp bite to my lemon and these were much milder and almost sweeter. Delicious for different purposes, but I'm betting I will love these cookies even more with a tiny bit more tang from a traditional lemon.<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/lemon-crinkle-cookies.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-4091572668671424955?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com9tag:blogger.com,1999:blog-6031311734409903808.post-21671985729458085542012-01-26T04:00:00.016-07:002012-01-26T04:00:01.067-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-z9hFBMVECwo/TyBwuXgVllI/AAAAAAAABDs/OfgZAA08qKc/s1600/german+pancake-grain+free.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-z9hFBMVECwo/TyBwuXgVllI/AAAAAAAABDs/OfgZAA08qKc/s640/german+pancake-grain+free.jpg" width="640" /></a></div><br /><br /><b>German Pancakes, or Dutch Babies as many people know them, are one of my family's favorite breakfasts. </b>Several months ago, I tried a gluten free recipe for a German Pancake in an attempt to create a special breakfast that my best friend might be able to enjoy. Unfortunately, that pancake was so unimpressive that I put the idea on hold for a while.<br /><br />The other day, I remembered them. <b>As a result, this grain free breakfast was created. </b>I've made them twice since to double check the recipe and we all loved them. Would you like to know what I did differently this time from my grandmother's <a href="http://barefeetinthekitchen.blogspot.com/2011/07/german-pancakes-with-orange-sauce.html">original recipe</a>? ALL I did was change out the AP flour for Almond Flour. That's it. I was completely surprised that the conversion was that simple. Sometimes, GF baking surprises me by being simple. Other times, not so much!<br /><br /><b>If you are not gluten sensitive or watching your grains, simply replace the almond flour with all-purpose and you'll have my grandmother's best breakfast recipe. </b>Drizzled with a bit of maple syrup, this was a delicious breakfast. If you want a real treat, make this <a href="http://barefeetinthekitchen.blogspot.com/2011/07/german-pancakes-with-orange-sauce.html">Orange Sauce</a> or this<a href="http://barefeetinthekitchen.blogspot.com/2011/07/waffles-with-waffle-sauce.html"> Waffle Sauce</a> to drizzle on top.<br /><br /><b>Grandmother's German Pancakes - Grain Free</b><br />serves 2-3<br /><br />3 eggs<br />1/4 teaspoon sea salt<br />1/3 cup milk<br />1/3 cup almond flour (or use AP flour if grain-free is not of importance to your family) <br />2 tablespoons butter<br />1/4 teaspoon cinnamon<br /><br />Preheat oven to 400 degrees. Whisk together milk, flour and salt until smooth. Add slightly beaten eggs and beat well. Melt the butter in a pie plate in the hot oven. When the butter has melted, remove from the oven and tilt to coat the bottom and sides of the pie plate. Quickly pour in egg mixture and sprinkle with cinnamon.<br /><br />Bake for 15 minutes. Remove from the oven and serve while still hot. Drizzle with the topping of your choice or sprinkle with powdered sugar.<br /><br /><a href="http://3.bp.blogspot.com/-NCPZebGEGCk/TyBw3NZJP1I/AAAAAAAABD0/BLS-lNgQuwM/s1600/german+pancake-grain+free+bite.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-NCPZebGEGCk/TyBw3NZJP1I/AAAAAAAABD0/BLS-lNgQuwM/s640/german+pancake-grain+free+bite.jpg" width="640" /></a><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/grandmothers-german-pancakes-grain-free.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-2167198572945808554?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com16tag:blogger.com,1999:blog-6031311734409903808.post-38612537537662410312012-01-25T04:00:00.003-07:002012-01-25T23:43:34.525-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lAyFBxemmds/TxmU8x5qOfI/AAAAAAAABCs/PKM4P5gS_DU/s1600/ginger+and+sesame+oil+chicken+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-lAyFBxemmds/TxmU8x5qOfI/AAAAAAAABCs/PKM4P5gS_DU/s640/ginger+and+sesame+oil+chicken+1.jpg" width="640" /></a></div><br /><span class="Apple-style-span"></span><br /><div></div><div>When I first saw this recipe posted on Shu Han's blog, <a href="http://mummyicancook.blogspot.com/2011/10/mums-sesame-oil-chicken.html">Mummy I Can Cook</a>, I couldn't help grinning. She has a photo of the original recipe from her mom. The recipe was written in a crowded mix of her mom's Chinese and English. She described this as one of her favorite comfort foods. I knew then, that I needed to try making this. I changed a few things, mostly by accident, but it turned out wonderfully.</div><div><br /></div><div>My husband, my boys and I ate every bite of this chicken. I will likely double the recipe next time I make it, so that we'll be sure to have extra for lunch the next day!</div><div></div><div><br /><b>Ginger and Sesame Oil Chicken</b></div><div>recipe adapted from <a href="http://mummyicancook.blogspot.com/2011/10/mums-sesame-oil-chicken.html">Shu Han's mom</a></div><div><br /></div><div>3 chicken legs, cut into thighs and drumsticks <i>(you can use whichever parts you like, but they should be bone-in)</i></div><div>1 tablespoon fresh ginger, I peeled and minced about 2" worth using a microplane grater</div><div>3 tablespoons toasted sesame oil</div><div>3 tablespoons soy sauce</div><div></div><div>1 teaspoon sugar</div><div>1 teaspoon freshly ground pepper</div><div>1/2 cup water<span class="Apple-style-span">&nbsp;</span><br /><span class="Apple-style-span">1 tablespoon rice wine</span></div><div></div><div>1 tablespoon olive oil</div><div><br /></div>In a small bowl, whisk together the sesame oil, soy sauce, ginger,&nbsp; sugar, pepper, and water. Pour this over the chicken in a large ziploc bag or airtight container. Marinate 1-2 hours.<br /><br />In a large skillet over medium high heat, warm the olive oil and then add the chicken pieces (save the marinade). Brown them slightly, about 1-2 minutes on each side.Then add the rice wine, followed by the reserved marinade and cook for a few minutes.<br /><br />Cover with the lid and simmer on low heat for 30 minutes. Remove the chicken to a plate and tent with foil to keep warm. Increase the heat under the marinade left in the pan to about medium high, let it simmer until reduced by about half. Pour the sauce over the chicken before serving. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UHOCBvN0VSM/TxmVGBKsB5I/AAAAAAAABC0/inQeyJhPG-0/s1600/ginger+and+sesame+oil+chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-UHOCBvN0VSM/TxmVGBKsB5I/AAAAAAAABC0/inQeyJhPG-0/s640/ginger+and+sesame+oil+chicken.jpg" width="640" /></a></div><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/ginger-and-sesame-oil-chicken.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-3861253753766241031?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com16tag:blogger.com,1999:blog-6031311734409903808.post-34674029841426980732012-01-24T04:00:00.051-07:002012-01-25T23:45:46.045-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wICyN4QInag/TxzvfWEU9fI/AAAAAAAABDU/CsbmKKERZw4/s1600/honey+mustard+poppyseed+dressing.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-wICyN4QInag/TxzvfWEU9fI/AAAAAAAABDU/CsbmKKERZw4/s640/honey+mustard+poppyseed+dressing.jpg" width="640" /></a></div><br /><br /><br /><br /><br /><br />Tangy, almost tart, but just sweet enough at the same time. The poppyseeds gave it exactly the extra something I wanted. I had friends here for lunch this weekend and I made three different honey mustard dressings, which I forced them to try. I wasn't thrilled with any of them though. I tried once more the next day and this one is a winner.<br /><br />This recipe is adapted from several copycat recipes for Red Robin's Honey Mustard Poppyseed dressing. I loved it and I'm looking forward to making another salad for lunch tomorrow.<br /><br /><b>Honey Mustard Poppyseed Dressing</b><br />recipe adapted from several <a href="http://allrecipes.com/Search/Recipes.aspx?WithTerm=honey%20mustard%20dressing">Allrecipes</a> and <a href="http://www.cdkitchen.com/recipes/cat/742/">CDKitchen</a> recipes<br /><br />2/3 cup mayonaisse<br />2 1/2 tablespoons sugar<br />1 1/2 tablespoons honey<br />1 1/2 tablespoons dijon mustard<br />1 tablespoon white wine vinegar<br />1 tablespoon light flavored olive oil<br />2 teaspoons poppy seeds<br /><br />Combine all ingredients in a medium size bowl and whisk until well combined. Store in an airtight container and refrigerate until serving.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-g8U0QyzqgjE/Tx3emNB2JYI/AAAAAAAABDc/vhlzUQ0X5lo/s1600/garden+salad+with+honey+mustard+poppyseed+dressing+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-g8U0QyzqgjE/Tx3emNB2JYI/AAAAAAAABDc/vhlzUQ0X5lo/s640/garden+salad+with+honey+mustard+poppyseed+dressing+1.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/honey-mustard-poppyseed-dressing.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-3467402984142698073?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com10tag:blogger.com,1999:blog-6031311734409903808.post-88695748478892599322012-01-23T04:00:00.091-07:002012-01-24T07:34:58.962-07:00<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hG3GB8wwMB0/TxzrwJTjahI/AAAAAAAABDM/1Dwm4FUTQhg/s1600/garden+salad+with+honey+mustard+poppyseed+dressing.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-hG3GB8wwMB0/TxzrwJTjahI/AAAAAAAABDM/1Dwm4FUTQhg/s640/garden+salad+with+honey+mustard+poppyseed+dressing.jpg" width="640" /></a></div><br /><br /><br />Baby romaine and red leaf lettuces are the base for this vegetable-packed salad. Topped with chicken and black beans, then drizzled with a honey mustard poppyseed dressing, this salad made me very happy today! I might as well confess that I'm a bit obsessive about salad dressings. I tried three other versions before this one and this is a winner!<br /><br />I went to the Farmer's Market this weekend and came home with so many great new vegetables to try! This week, in my CSA box from <a href="http://www.chowlocally.com/">Chow Locally</a>, I had Watermelon Radishes. Have you heard of them before? I hadn't. They are so pretty! I'm not normally a big fan of radishes, but these are different. The flavor is mild and almost sweet. As you can see from the picture below, they look like miniature slices of watermelon when you slice them.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RSM4HVrZW5o/TxzqQ3ioSBI/AAAAAAAABC8/chdbwmCUtyI/s1600/watermelon+radishes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-RSM4HVrZW5o/TxzqQ3ioSBI/AAAAAAAABC8/chdbwmCUtyI/s400/watermelon+radishes.jpg" width="400" /></a></div><b><br /></b><br /><b>Garden Fresh Chicken and Black Bean Salad</b><br /><br />Baby romaine lettuce, washed, dried and torn into bite size pieces<br />Red leaf lettuce, washed, dried and torn into bite size pieces<br />Sunburst tomatoes, sliced in half<br />Grape tomatoes, sliced in half<br />Cucumber, sliced thinly<br />Carrots, sliced thinly<br />Watermelon radish, sliced very thinly<br />Black beans - canned or <a href="http://barefeetinthekitchen.blogspot.com/2011/06/crock-pot-cooking-with-dry-beans.html">pre-cooked</a>, rinsed and well-drained<br />Chicken, diced into bite size pieces<br />Sunflower seeds<br /><br />Adjust all ingredients according to taste. Layer onto plates as listed above. Drizzle with favorite salad dressing or try <a href="http://barefeetinthekitchen.blogspot.com/2012/01/honey-mustard-poppyseed-dressing.html">this Honey Mustard Poppyseed</a>.<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/garden-fresh-chicken-salad.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-8869574847889259932?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com17tag:blogger.com,1999:blog-6031311734409903808.post-88876209606648979522012-01-22T04:00:00.002-07:002012-01-25T23:44:39.945-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IPib2shm2tg/Tw72WwDK0II/AAAAAAAABAQ/VKKKFAzB2Xk/s1600/pineapple+orange+spinach+smoothie+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-IPib2shm2tg/Tw72WwDK0II/AAAAAAAABAQ/VKKKFAzB2Xk/s640/pineapple+orange+spinach+smoothie+2.jpg" width="640" /></a></div><br /><br />Pineapple, grapes, bananas and orange juice combine in this smoothie to create a green smoothie that doesn't taste at all green. The spinach is completely hidden by all of the other flavors. The chia adds a great list of extra health benefits too. If you haven't used chia seeds before, just remember to drink the smoothie immediately after making it. The chia will thicken the drink considerably after a little while.<br /><br /><b>Pineapple Orange Chia Spinach Smoothie</b><br /><br />1 1/2 cups orange juice<br />2 large handfuls baby spinach leaves, about 3 cups<br />1 cup green grapes, frozen<br />1 large, slightly over-ripe banana<br />1/2 cup frozen pineapple tidbits<br />2 tablespoons chia seeds<br /><br />Layer into blender as listed and puree until smooth. Enjoy!<br /><br />Makes (3) 10-12 ounce smoothies<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/pineapple-orange-chia-spinach-smoothie.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-8887620960664897952?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com5tag:blogger.com,1999:blog-6031311734409903808.post-21898797863986768032012-01-21T04:00:00.000-07:002012-01-21T04:00:00.717-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7VgRB5OCsbg/TxmUQkNw-AI/AAAAAAAABCk/CCZUIkQYc50/s1600/spring+rolls+with+chicken+and+ranch+dip.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-7VgRB5OCsbg/TxmUQkNw-AI/AAAAAAAABCk/CCZUIkQYc50/s640/spring+rolls+with+chicken+and+ranch+dip.jpg" width="640" /></a></div><br />I admit that I am on a huge eggroll kick these days. (It doesn't help that I have several packages of wrappers to use up too!) My kids are requesting them frequently and I'm happy to make them most of the time. In the interest of time, I decided to try baking them this time. Plus, as an added benefit, my house didn't smell like cooking oil after we finished eating.<br /><br />In all honesty, I prefer the taste and texture of a fried eggroll. (who wouldn't, right?) However, these were still very good and we finished off all of them in record time. I served my own with a big tossed salad and ranch dressing. I served the kids with their favorite cut up veggies and ranch dip. We were all very happy with our lunches.<br /><br /><b>I love that I can toss leftovers from the fridge into spring roll wrappers and create a meal or snack that the kids are genuinely excited about eating!</b> The measurements below are approximate. I made about a dozen spring rolls. Simply adjust the ingredients according to what you have on hand and how many you'd like to make.<br /><br /><b>Baked Spring Rolls with Chicken and Ranch Dip</b><br /><br />12 Spring roll wrappers<br />3/4 cup leftover chicken, diced into 1/4" pieces<br />1/3 of a head of cabbage, diced into 1/4-1/2" pieces<br />Kosher salt<br />Freshly cracked pepper<br />1-2 teaspoons olive oil, plus another tablespoon or so<br />small bowl with water for sealing the rolls<br /><a href="http://barefeetinthekitchen.blogspot.com/2011/08/quick-and-easy-homemade-ranch-dressing.html">Quick and Easy Homemade Ranch</a> for dipping<br /><br />Preheat the oven to 400 degrees. In a large skillet, over medium heat, warm 1-2 teaspoons of olive oil. Add the cabbage and toss to coat. Cover with the lid and saute for a few minutes, stirring occasionally, just until it is almost tender, but still quite crisp. Season with salt and pepper and then add the chicken pieces. Toss to combine and cover again to warn the chicken and bring the cabbage to crisp tenderness. Remove from the heat and set aside.<br /><br />Grease a large baking sheet or line with a silpat mat. Separate the spring roll wrappers and place one on a plate. Scoop a heaping tablespoon of the cabbage chicken mixture into the center and tightly roll the wrapper around it. Using your fingertip dipped into the water, lightly brush water along the last corner of the wrapper to seal the roll.<br /><br />Set the finished rolls, seam side down on the baking sheet. When all the rolls are wrapped, lightly brush them with the remaining olive oil. Bake for 14-16 minutes until lightly browned. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/baked-spring-rolls-with-chicken-and.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-2189879786398676803?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com10tag:blogger.com,1999:blog-6031311734409903808.post-80082135999775640412012-01-20T04:00:00.003-07:002012-01-20T07:10:51.065-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2Aa_vdsLfQM/TxipleeK-HI/AAAAAAAABCU/AF_WuxUTc2Y/s1600/green+chile+sausage+scrambled+eggs+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="440" src="http://1.bp.blogspot.com/-2Aa_vdsLfQM/TxipleeK-HI/AAAAAAAABCU/AF_WuxUTc2Y/s640/green+chile+sausage+scrambled+eggs+1.jpg" width="640" /></a></div><br />Green chiles, sausage and eggs are some of my favorite foods. This breakfast is so over the top simple, it's barely a recipe. I want to remember this one though, so I'm adding it to my list. I threw it together just using some leftovers from the fridge a few days ago. It was so good, I've made it twice more since then.<br /><br /><b>Green Chile and Sausage Scrambled Eggs</b><br /><br />8 eggs<br />1/2 lb breakfast sausage, cooked and crumbled<br />Green chile, I used a few tablespoons of store-bought chopped green chiles <br />Kosher salt<br />Fresh cracked black pepper<br />1 tablespoon oil of your choice, I used coconut oil<br /><br />In a large skillet, over medium heat, warm the oil. Add the eggs and scrambled lightly with a spatula. Let cook, stirring occasionally, until almost set. Salt and pepper to taste and then add the cooked sausage and the green chiles. Stir gently to combine without breaking up the eggs too much.<br /><br />When the eggs still look a little bit wet, remove from the heat to avoid over-cooking. They will finish cooking as they rest for a couple minutes before serving them. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nl_HdA2AqQ8/TxiptRbIgLI/AAAAAAAABCc/uu4C9UMHt-I/s1600/green+chile+sausage+scrambled+eggs+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-nl_HdA2AqQ8/TxiptRbIgLI/AAAAAAAABCc/uu4C9UMHt-I/s640/green+chile+sausage+scrambled+eggs+2.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/green-chile-and-sausage-scrambled-eggs.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-8008213599977564041?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com8tag:blogger.com,1999:blog-6031311734409903808.post-31826391579438486182012-01-19T04:00:00.085-07:002012-01-19T04:00:07.022-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-oxD7XfMcsiQ/TxeEiiuvrAI/AAAAAAAABCE/WNDRAYmhC1c/s1600/Arugula+Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://3.bp.blogspot.com/-kb2eJr3Rdng/TxeErLtTNRI/AAAAAAAABCM/EqB23Pyan-s/s1600/Arugula+Salad+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-kb2eJr3Rdng/TxeErLtTNRI/AAAAAAAABCM/EqB23Pyan-s/s640/Arugula+Salad+2.jpg" width="640" /></a></div>Crisp arugula, sliced almonds and thinly shaved Parmesan are tossed with a light lemon balsamic vinaigrette to create a tangy, peppery salad that is the perfect side for almost any meal. My&nbsp; husband and I really enjoyed this salad. My kids were less than impressed, although they were happy to eat all the almonds from their plates.<br /><br />I was excited to find huge bags of arugula at the market last weekend for just a dollar or two. I remembered seeing this recipe in a magazine recently and decided it was time to try arugula at last. I tried a piece of the arugula by itself and was shocked at how strong the taste was. However, after tossing it in the dressing, the taste was mellowed considerably.<br /><br /><b>Arugula Salad with Almonds and Parmesan</b><br />recipe adapted from Everyday Food<br /><br />Several large handfuls of arugula, about 1/2 a pound<br />1/2 cup sliced almonds, toasted<br />Thinly shaved Parmesan, about 1/4 cup, adjust to taste<br />3 tablespoons extra virgin olive oil<br />1 scant tablespoon fresh lemon juice<br />1 scant tablespoon balsamic vinegar<br />course sea salt and freshly ground pepper, to taste<br /><br />In a small skillet over medium heat, toast the almonds until lightly browned. Set aside to cool. In a small jar, combine the olive oil, lemon juice, balsamic, salt and pepper. Shake well to combine. Taste and adjust salt and pepper as needed. Set aside.<br /><br />Place the arugula in a large bowl. Shave the Parmesan into the bowl and the add the toasted almonds. Add about half the dressing and toss to coat. Add more as needed. I did not use all of the dressing. Serve immediately and Enjoy!<br /><br /><br /><a href="http://1.bp.blogspot.com/-oxD7XfMcsiQ/TxeEiiuvrAI/AAAAAAAABCE/WNDRAYmhC1c/s1600/Arugula+Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-oxD7XfMcsiQ/TxeEiiuvrAI/AAAAAAAABCE/WNDRAYmhC1c/s640/Arugula+Salad.jpg" width="640" /></a><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/arugula-salad-with-almonds-and-parmesan.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-3182639157943848618?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com11tag:blogger.com,1999:blog-6031311734409903808.post-47518719440501902652012-01-18T04:00:00.034-07:002012-01-18T04:00:01.556-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kIxS7-tC3LE/TxXsQcVezFI/AAAAAAAABBw/n5n2YMr4RnI/s1600/italian+chicken+veg+soup+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-kIxS7-tC3LE/TxXsQcVezFI/AAAAAAAABBw/n5n2YMr4RnI/s640/italian+chicken+veg+soup+3.jpg" width="640" /></a></div><br /><br /><br /><br />For about as long as I can remember, my family's favorite soup has been <a href="http://barefeetinthekitchen.blogspot.com/2011/05/italian-vegetable-soup.html">Italian Vegetable Soup</a>. That was actually the very first recipe I posted, and at my sister's request, I snapped a picture of it. I had no idea that posting my recipes online would be so much more fun than just keeping track of my favorites!<br /><br />I've made different variations of this soup in the past and it is always delicious. There is something awesome about tender vegetables simmering in an Italian flavored broth that never fails to make me happy. This time, I added chicken and some marinara sauce that was in the refrigerator already. With what was the last of my haul from the farmers market, I added cabbage and a leek as well. I have no doubt I'll be making this again very soon.<br /><br /><b>Italian Chicken and Vegetable Soup</b><br /><br />2 cups chicken*, diced into small bite-size pieces<br />1-2 tablespoons olive oil <br />1 large leek, sliced in half and then slivered<br />4-5 cloves of garlic, minced<br />2 cups carrots, sliced<br />1 cup celery, thinly sliced<br />8 oz marinara sauce, I used some leftover <a href="http://barefeetinthekitchen.blogspot.com/2012/01/italian-eggrolls-with-marinara-dipping.html">5 Minute Italian Marinara Sauce</a><br />28 oz petite diced tomatoes<br />1 1/2 cups cooked great northern beans or 1 can<br />1 tablespoon chicken bouillon, I used Better Than Bouillon<br />1 teaspoon kosher salt<br />1 teaspoon oregano<br />1 teaspoon basil<br />1/2 teaspoon freshly ground black pepper<br />1 cup frozen corn<br />2 cups cabbage, diced into 1" pieces<br /><br />In the bottom of a large stockpot, heat the oil. Add the garlic and onions and saute until tender. Add the chicken and cook until no longer pink. Add all remaining ingredients except for the corn and the cabbage. Reduce heat and simmer for 30 minutes.<br /><br />Add the cabbage and corn and adjust seasonings to taste. Bring back to a boil, then reduce heat and simmer until the cabbage is tender crisp, about 15 minutes. Enjoy!<br /><br />* This can also be made with leftover chicken. Simply dice the already cooked chicken and add at the very end with the corn and cabbage.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dQDoFkbk6OE/TxXsa-ssAHI/AAAAAAAABB4/MDQfOvhphg4/s1600/italian+chicken+veg+soup+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-dQDoFkbk6OE/TxXsa-ssAHI/AAAAAAAABB4/MDQfOvhphg4/s640/italian+chicken+veg+soup+4.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/italian-chicken-and-vegetable-soup.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-4751871944050190265?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com8tag:blogger.com,1999:blog-6031311734409903808.post-34734661249154841582012-01-17T04:00:00.022-07:002012-03-07T11:34:28.872-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6aNzVKQM_Zc/TxQfWd3HKZI/AAAAAAAABBY/fBCHUBGM2f0/s1600/filipino+lumpia+-+traditional.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-6aNzVKQM_Zc/TxQfWd3HKZI/AAAAAAAABBY/fBCHUBGM2f0/s640/filipino+lumpia+-+traditional.jpg" width="640" /></a></div><br />A very long time ago, I tried lumpia for the first time. <b>I fell in love with them at first bite.</b> Then I lost touch with the friend who introduced them to me, courtesy of her mama's cooking. I remembered them last year and realized that I might be able to make them at home. Then I ran into a problem. Where would I find a recipe? I looked online and didn't find anything that sounded quite right. The lumpia that I remembered was not your average eggroll. There wasn't cabbage or an abundance of vegetables in them. I simply remembered that there were a lot of different flavors packed into a very thin wrapper.<br /><br />I mentioned my lumpia craving to a friend, (thanks, Sandra!) who then told me to look for a friend of her's on Facebook. I did that and proceeded to message back and forth with her a bit to make sure I had it right. <b>The lumpia turned out fabulously and my middle son immediately requested them for his birthday meal next year.</b> In my house, this is the very highest of food compliments. Everyone in the family devoured these and my youngest actually cried when they were gone. There wasn't a single one left or we probably would have eaten more.<b>&nbsp;</b><br /><br /><b>Filipino Lumpia</b><br />recipe by Irene and her mother (Thank you so much!)<br /><b> </b><br />1 lb ground pork, cooked and crumbled<br />1 can water chestnuts, chopped<br />1 can sliced mushrooms, chopped<br />1 can large shrimp, chopped<br />1/2 cup green onions, chopped<br />1/3 cup sweet yellow onion, chopped<br />2 cloves fresh garlic, pressed<br />1/2 tsp salt<br />1/2 tsp sugar<br />1/4 tsp pepper<br />1 tsp soy sauce<br />2 eggs beaten<br />Lumpia wrappers (if you are lucky enough to live near an oriental market) or spring roll wrappers <br />2 cups oil for frying, I used refined coconut oil. It is flavorless and unscented.<br /><br />Combine all ingredients in bowl, and mix with your hands. (this way it is with love, I'm told!) After its all mixed, cover it and let it sit in the fridge for about an hour before wrapping. (Side note: I was in the middle of making these for dinner, when I had to leave the house unexpectedly. My mixture actually sat in the fridge for 24 hours, until dinner the following night. I have no idea if that made a difference, but I wanted to note it here.)<br /><br />Open the lumpia wrappers and cut in half to form rectangular strips or in quarters to make bite size rolls.&nbsp; The lumpia wrappers are larger than most eggroll or spring roll wrappers. If you are using spring roll wrappers, you can cut them in half or leave them the bigger size. I played with the wrappers as I was making these and tried several different sizes. The ones I thought tasted the most like I remembered, were the long rectangular strips left open on the end. The ends were a bit crunchy and we all liked that. My favorites were the smaller, almost bite size ones though. <br /><br />Carefully peel the wrappers apart and place about a tablespoon of filling on each one. Roll them according to your preference and then dip your finger in the beaten egg and seal the edges. Set the rolls aside until ready to cook. I found it was easiest to roll them all in an assembly line and then cook them in batches.<br /><br />In a small sauce pan, heat the oil over medium high. I had 1-2 inches of oil in the bottom of the pan. (I was not actually deep-frying the rolls.) Once the oil is hot, use tongs to place a few rolls in the oil at a time. Let cook for about a minute on one side and then turn to cook the other. If the oil covers them completely, just turn as needed to make sure they are cooking evenly. When they are lightly golden brown, remove from the oil and place on a paper towel covered plate. Serve with dipping sauces of your choice and Enjoy!<br /><br /><a href="http://1.bp.blogspot.com/-J8a4Sm0pOXg/TxQgNTpHLiI/AAAAAAAABBg/zHJc3Q_96Bc/s1600/filipino+lumpia+-+bite+size.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-J8a4Sm0pOXg/TxQgNTpHLiI/AAAAAAAABBg/zHJc3Q_96Bc/s640/filipino+lumpia+-+bite+size.jpg" width="640" /></a><span style="font-size: small;"><i>I misunderstood the original directions and I cooked and crumbled the ground pork prior to mixing it with the other ingredients. It was supposed to be mixed together in the style of a meatloaf with all the other ingredients and then fried and cooked that way. I loved the way mine turned out, so I am sharing this method. I'll be making these again (using the other method) in a few weeks and I'll be sure to share the result then as well. If you decide to make them that way, be certain the meat is fully cooked in the oil. Irene recommends just a teaspoon or so of the mix in each lumpia and the cooking them 5-6 minutes or until golden brown.</i></span><br /><br /><span style="font-size: small;"><i>I am lucky enough to live within a couple miles or an Oriental market. It is HUGE! I had never been there before and it was an awesome experience to just wander the aisles. It was an entire superstore of the most exotic Oriental foods. I can hardly wait to try another new recipe! I was able to find authentic Filipino lumpia wrappers. (they had an entire freezer section of nothing but different wrapping papers) Honestly, the special wrappers did make a big difference. The ones that I wrapped using basic spring roll wrappers were delicious, but the ones in the paper thin lumpia wrappers were phenomenal.</i></span><br /><br /><span style="font-size: small;"><i>I bought a couple different sweet and sour hot sauces for dipping. My husband loved the heat of Lingham's Sweet &amp; Spicy Hot Sauce and my younger boys and I preferred the sweetness of Mae Ploy Sweet Chili Sauce. My oldest son mixed the two and declared that perfect. Irene also mentioned that she likes Frank's Sweet Chili Sauce, however I didn't see that at my store.</i></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-u7P-wZMmJPY/TxQgpYiR44I/AAAAAAAABBo/tqFNQuBVzaw/s1600/filipino+lumpia+-+bite+size+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-u7P-wZMmJPY/TxQgpYiR44I/AAAAAAAABBo/tqFNQuBVzaw/s640/filipino+lumpia+-+bite+size+1.jpg" width="640" /></a></div><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/02/filipino-lumpia.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-3473466124915484158?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com19tag:blogger.com,1999:blog-6031311734409903808.post-18703580502124347402012-01-16T04:00:00.029-07:002012-01-16T06:37:04.066-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_VfsK5MWMqk/TxOXqyGPk2I/AAAAAAAABBA/ad-KTrEgL6E/s1600/taco+soup+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-_VfsK5MWMqk/TxOXqyGPk2I/AAAAAAAABBA/ad-KTrEgL6E/s640/taco+soup+1.jpg" width="640" /></a></div><b>I wonder if there is anyone left who has not yet made Taco Soup? </b>My oldest son adores this soup. He's been wanting to make a meal for the blog, so I told him he could make his favorite soup to share with you all this week. <b>The recipe is quite simple and it comes together in just minutes.</b> I've made it without the beef in the past and it is just as delicious that way.<br /><br /><br />The secret to the unique flavor of taco soup is a packet of ranch dip mix. It provides an almost tanginess that balances the spice and it adds a great flavor to what might otherwise be a simple chili recipe. I no longer buy packaged ranch mix, so I haven't made this soup in quite a while. After numerous requests to make his soup, I decided to attempt a version using the spices from my <a href="http://barefeetinthekitchen.blogspot.com/2011/08/quick-and-easy-homemade-ranch-dressing.html">Homemade Ranch Dip</a>. It turned out great. It wasn't quite as tangy as the original, but both of my boys still declared it a success.<br /><br /><b>Taco Soup</b><br /><br />1 lb ground beef<br />1 large onion, chopped small<br />1.5 cups cooked black beans or 1 can<br />1.5 cups cooked pinto beans or 1 can<br />1.5 cups cooked great northern beans or 1 can<br />16 oz frozen corn<br />15 oz can tomato sauce<br />15 oz can diced or stewed tomatoes<br />1.5 cups water<br />1/4 - 1/2 cup of diced green chiles or 1 small can <br />3 tablespoons taco seasoning, I used this <a href="http://barefeetinthekitchen.blogspot.com/2011/10/homemade-taco-seasoning.html">Homemade Taco Seasoning</a><br /><div class="separator" style="clear: both; text-align: center;"></div>3 tablespoons ranch dip mix, I used the dry spices from this <a href="http://barefeetinthekitchen.blogspot.com/2011/08/quick-and-easy-homemade-ranch-dressing.html">Ranch Dip</a><br /><br />In a large soup pot, brown the beef with the onion. Drain any grease, if necessary. Add all remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/taco-soup.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-1870358050212434740?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com11tag:blogger.com,1999:blog-6031311734409903808.post-90086174598900627832012-01-15T04:00:00.069-07:002012-01-15T04:00:03.280-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-95pxA-a8Vpk/TxEZbddgdFI/AAAAAAAABAw/_nB8HG7L-rg/s1600/carolina+style+bbq+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-95pxA-a8Vpk/TxEZbddgdFI/AAAAAAAABAw/_nB8HG7L-rg/s640/carolina+style+bbq+1.jpg" width="640" /></a></div><br /><br /><br /><br /><br /><br /><br /><b> </b><br />Slightly sweet, tangy with a hint of spice, this was a great barbecue chicken marinade. Living in the desert has some advantages this time of year. When I came home the other night, our neighbor's barbecue smelled fantastic. I knew that I wanted to grill the following night and I was inspired to try making something different.<br /><br />I checked out <a href="http://jennsfoodjourney.blogspot.com/2011/10/carolina-style-barbecue-chicken.html">Jenn</a> and <a href="http://www.nibblemethis.com/">Chris</a>' blogs for inspiration. I hadn't tried making my own barbecue sauce before, so I went straight to my favorite experts. I now have several recipes saved to try this year. Consider yourself warned if you go to check out their sites. You will be craving everything there.<br /><br /><b>Carolina Style Barbecue Chicken</b><br />recipe adapted from <a href="http://jennsfoodjourney.blogspot.com/2011/10/carolina-style-barbecue-chicken.html">Jenn's Food Journey</a><br /><b> </b><br /><b> </b>1/3 cup dijon mustard<br />4 1/2 tablespoons apple cider vinegar<br />1/3 cup brown sugar<br />1 tablespoon Sriracha sauce<br />3/4 teaspoon Worcestershire sauce<br />kosher salt<br />freshly ground black pepper<br />3 chicken legs, thighs and drumsticks<br /><br />Season the chicken with salt and pepper and place in a gallon size ziploc bag or airtight container. In a small bowl, whisk together all remaining ingredients. Reserve about 1/2 cup of the marinade and pour the rest over the chicken. Let marinate in the refrigerator for at least a couple hours.<br /><br />Preheat grill and oil the grates. Remove the chicken and place over the fire. Grill 10-15 minutes per side, or until cooked through. Cooking time will depend on the size of your chicken pieces. Serve with reserved sauce. Enjoy!<br /><br />Click here for printable recipe<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-9008617459890062783?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com8tag:blogger.com,1999:blog-6031311734409903808.post-21032309548580190792012-01-14T04:00:00.050-07:002012-01-14T04:00:04.782-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-o0-SxlFou8k/TxEO4WnIKVI/AAAAAAAABAo/EBV0pMRHCNw/s1600/Beef+Stew+with+Sweet+Potatoes+and+Turnips+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-o0-SxlFou8k/TxEO4WnIKVI/AAAAAAAABAo/EBV0pMRHCNw/s640/Beef+Stew+with+Sweet+Potatoes+and+Turnips+2.jpg" width="640" /></a></div><br />Tender pieces of beef, simmered in a red wine sauce and then cooked along with a multitude of fresh root vegetables. I had a lot of fun at the Farmer's Market last weekend. I picked up a bunch of beautiful vegetables; multicolored carrots, salad turnips, sweet potatoes and more. This stew was the perfect way to use them and show off the sweet flavors.<br /><br />The vegetables flavored the stew in an unexpectedly sweet way. If you aren't a big fan of sweet potatoes, simply trade them out for your favorites. I've never tasted a beef stew like this one. If you enjoy sweet potatoes, you will seriously love this stew. There was almost nothing left and even the youngest member of the family had two servings.<br /><br /><b>Beef Stew with Sweet Root Vegetables</b><br /><div class="MsoNoSpacing">recipe adapted from <a href="http://delightfulrepast.com/">Delightful Repast</a>&nbsp;</div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">3 tablespoons extra virgin olive oil<br />2 pounds lean beef chuck roast, cut into 1" pieces<br />kosher salt<br />freshly ground black pepper<br />1 tablespoon Worcestershire sauce<br />1 medium onion, chopped (about 1 cup)<br />2 tablespoons unsalted butter<br />3 tablespoons arrowroot or flour<br />1 1/2 cups beef broth<br />3 tablespoons tomato paste<br />1 cup red wine or water, I used a cabernet</div><div class="MsoNoSpacing">1 cup&nbsp; water<br />2 1/2 tablespoons ketchup, (I know this sounds bizarre, but it works here)<br />3/4 teaspoon marjoram<br />1/4 teaspoon crushed red pepper flakes<br />4 large carrots, peeled and cut into 1" slices, I used 2 purple and 2 white carrots<br />3 stalks celery, sliced diagonally into 1" pieces<br />2 sweet white turnips, peeled and diced into 1" pieces</div><div class="MsoNoSpacing">2 pounds sweet potatoes, peeled and cut into 1" cubes</div><div class="MsoNoSpacing"><br />In a large pot, heat 1 tablespoon extra virgin olive oil over medium-high heat. You will brown the beef in two batches. Add half of the beef cubes to the hot oil and brown very well in single layer, sprinkling with 1/8 teaspoon each salt and pepper and 1 1/2 teaspoons Worcestershire sauce. Transfer the browned beef to a large bowl. Repeat.</div><div class="MsoNoSpacing"><br /><b><span style="font-family: &quot;Verdana&quot;,&quot;sans-serif&quot;;"></span></b>Adding another teaspoon of olive oil if needed, sauté the chopped onion until slightly browned and then remove from pot and add to the beef in bowl.<br /><br /><b><span style="font-family: &quot;Verdana&quot;,&quot;sans-serif&quot;;"></span></b>In the same pot, over medium heat, heat butter and whisk in arrowroot, then slowly whisk in broth. Simmer, whisking frequently, until smooth and thickened. Stir in tomato paste. Add the wine, water, ketchup, marjoram, red pepper flakes and 1/2 teaspoon salt and 1/2 teaspoon pepper. Add browned beef and onions to Dutch oven. Bring to a boil, reduce heat and simmer 45 minutes.<br /><br /><b><span style="font-family: &quot;Verdana&quot;,&quot;sans-serif&quot;;"></span></b>Add carrots and celery. Bring to boil; reduce heat, cover and simmer 20 minutes. <br /><br /><b><span style="font-family: &quot;Verdana&quot;,&quot;sans-serif&quot;;"></span></b>Add potatoes, turnips and 1/2 teaspoon salt. Bring to boil; reduce heat, cover and simmer just until the potatoes and turnips are tender, about 30 minutes. In the last 10 minutes, thicken with a mixture of 1 tablespoon arrowroot and 1/4 cup water; taste and adjust seasoning. Enjoy!</div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-n1GcY9y8Zd4/TxEfTGgY_zI/AAAAAAAABA4/BvzmyQtwd-M/s1600/Beef+Stew+with+Sweet+Potatoes+and+Turnips.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-n1GcY9y8Zd4/TxEfTGgY_zI/AAAAAAAABA4/BvzmyQtwd-M/s640/Beef+Stew+with+Sweet+Potatoes+and+Turnips.jpg" width="640" /></a></div><br /></div><div class="MsoNoSpacing"><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/beef-stew-with-sweet-root-vegetables.html">Click here for printable recipe</a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-2103230954858019079?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com11tag:blogger.com,1999:blog-6031311734409903808.post-50007398718467805562012-01-13T04:00:00.001-07:002012-01-13T04:00:02.427-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3EOuTRB8X64/Tw728Nod64I/AAAAAAAABAY/0aE2uWxc5-Q/s1600/strawberry+spinach+smoothie+-+close+up.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-3EOuTRB8X64/Tw728Nod64I/AAAAAAAABAY/0aE2uWxc5-Q/s640/strawberry+spinach+smoothie+-+close+up.jpg" width="640" /></a></div><br /><br />This has been one of our favorite quick and easy smoothies for years. I hadn't posted it yet, simply because it is so incredibly ugly. Who knew that spinach + strawberries = BROWN? Luckily, my boys think that a brownish green drink is awesome. The orange juice and strawberries is all you can taste. Give it a try, this is one truly delicious drink.<br /><br /><b>Strawberry Spinach Smoothie</b><br /><br />1 1/2 cups orange juice<br />2 handfuls baby spinach leaves, approximately 2-3 cups<br />2 cups frozen strawberries<br />1 large banana<br /><br />Layer the ingredients into the blender as listed. Puree until smooth. Enjoy!<br /><br />Makes (3) 12 ounce smoothies<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/strawberry-spinach-smoothie.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-5000739871846780556?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com15tag:blogger.com,1999:blog-6031311734409903808.post-50180559463452269302012-01-12T04:00:00.002-07:002012-01-12T04:00:00.526-07:00<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fCMZ24Z5Zzg/Tw0LZ5MEghI/AAAAAAAAA_4/QJoLXf9IOu4/s1600/chicken+noodle+soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-fCMZ24Z5Zzg/Tw0LZ5MEghI/AAAAAAAAA_4/QJoLXf9IOu4/s640/chicken+noodle+soup.jpg" width="640" /></a></div><br />While we were out of town over the holidays, I wound up with a cold and all I could think about was making chicken noodle soup. I had a great batch of chicken stock already simmering in the crockpot and it was a simple matter of pulling the rest of the soup together for an easy lunch. My noodle-loving son was thrilled to finally have one of his favorites again.<br /><br /><b>Vegetable Chicken Noodle Soup</b><br /><br />8 cups chicken stock<br />3 frozen chicken thighs, about 1 pound<br />2 cups chopped celery<br />2 cups chopped carrots<br />1/2 medium onion, chopped small<br />3 large garlic cloves<br />1 tablespoon butter<br />kosher salt, to taste<br />fresh cracked pepper, to taste<br />4 - 6 ounces egg noodles<br />1 tablespoon chopped Italian parsley<br /><br />Pour the chicken stock into a large pot over medium heat. If this is homemade stock, add salt to taste. I added almost a tablespoon of salt. Simmer the frozen chicken in the stock until it is cooked through. Remove from the stock and place on cutting board to cool slightly. Set aside the pot with the stock.<br /><br />In a skillet, over medium heat, melt the butter and saute the onion and garlic until translucent. Add the chopped carrots and celery and season with salt and pepper. Cook until just barely softened. Add the vegetable mixture to the broth and bring to a simmer.<br /><br />Slice the chicken (or shred, if you prefer) into bite size pieces. Add the chicken back into the soup pot and season the soup as needed. Add egg noodles and simmer just until tender. At the very end of the cooking time, add the chopped parsley. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/vegetable-chicken-noodle-soup.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-5018055946345226930?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com13tag:blogger.com,1999:blog-6031311734409903808.post-11411591439080176972012-01-11T04:00:00.103-07:002012-01-11T04:00:02.758-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Bp6-_HochQY/Tw0iVsn4IGI/AAAAAAAABAA/eAceleyzlLo/s1600/sweet+potato+spinach+sausage+hash+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-Bp6-_HochQY/Tw0iVsn4IGI/AAAAAAAABAA/eAceleyzlLo/s640/sweet+potato+spinach+sausage+hash+1.jpg" width="640" /></a></div><br />Roasted sweet potatoes, crisp warm baby spinach<b> </b>and<b> </b>spicy breakfast sausage are all topped with a soft egg in this breakfast combination. I've made this a few different times over the past month or so and it is always delicious. My boys happily clean their plates when this is on the table.<br /><br />The big boys are proud of having figured out how to stack a little taste of everything onto their forks with each big bite. They proudly informed us that doing so made the spinach taste so much better. My little guy really doesn't care how it gets eaten, as long as he has plenty of sweet potatoes in front of him.<b>&nbsp;</b><br /><br /><b>Roasted Sweet Potato and Spinach Breakfast Hash</b><br /><br />2 large sweet potatoes, cut into bite size pieces, I like to cut them pretty small between 1/2"-1"<br />1 lb breakfast sausage of your choice <br />Several handfuls baby spinach leaves<br />Kosher salt, to taste<br />Freshly cracked black pepper, to taste<br />Eggs, 1-2 per person<br />Olive oil<br /><br />Preheat the oven to 400 degrees. Place the sweet potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle generously with salt and pepper and toss to coat thoroughly. Coat a large baking sheet with oil and spread the potatoes across it. Roast the potatoes until they are fork tender, and then roast a bit longer to get a slightly crisp edge. This usually takes between 45-70 minutes depending on how many potatoes I am cooking at the time.<br /><br />When the potatoes are almost done, cook and crumble the sausage. Drain the sausage and add the spinach. Remove from the heat and toss together to wilt the spinach. Remove to a serving dish and cover loosely to keep warm.<br /><br />In the same skillet used for the sausage, cook the eggs until the whites are set and the yolks are still soft and runny. When ready to eat, top the spinach mixture with the soft eggs. Enjoy!<br /><br />P.S. Do I have a great husband or what? This tiny 1-2 person cast iron skillet was on my Christmas list and I love it! Completely impractical for the family meals, but I still love how cute it is and I use it just for myself.<br /><br /><div style="text-align: left;"><a href="http://1.bp.blogspot.com/-MR8ApsN--40/Tw0icP0hQeI/AAAAAAAABAI/tgNJHnbDRXU/s1600/sweet+potato+spinach+sausage+hash+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="410" src="http://1.bp.blogspot.com/-MR8ApsN--40/Tw0icP0hQeI/AAAAAAAABAI/tgNJHnbDRXU/s640/sweet+potato+spinach+sausage+hash+2.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/roasted-sweet-potato-and-spinach.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-1141159143908017697?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com16tag:blogger.com,1999:blog-6031311734409903808.post-63843130911171689202012-01-10T04:00:00.101-07:002012-01-11T06:53:36.355-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-E65iK5yfkBs/Twmj04wVBwI/AAAAAAAAA_Q/eXDQq1FbOu0/s1600/Italian+eggrolls+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-E65iK5yfkBs/Twmj04wVBwI/AAAAAAAAA_Q/eXDQq1FbOu0/s640/Italian+eggrolls+2.jpg" width="640" /></a></div><br />This recipe was a spur of the moment dinner that turned out deliciously. I've been wanting to make Filipino Lumpia for months now and I still haven't found the right recipe. I bought the spring roll wrappers, but couldn't find just the right ingredient combination. I looked at the back of the spring roll package and realized that the wrappers are considered a pasta. Did you know that? I didn't. One thought led to another and I decided to throw together an Italian combination.<br /><br />The kids, my husband and I all devoured these eggrolls. My youngest son ate three of them! With some marinara sauce on the side for dipping, I am thrilled with how well these turned out.<br /><br /><b>Italian Eggrolls</b><br /><br />1 lb sweet Italian sausage<br />2 large carrots, shredded<br />1 very small head of cabbage, shredded<br />Garlic powder, to taste<br />Kosher salt, to taste<br />Freshly ground black pepper, to taste<br />1 package spring roll wrappers<br />small bowl of water<br />1 beaten egg in a second small bowl<br />1 cup refined coconut oil - for pan frying <br />Marinara sauce, recipe below<br /><br />In a large skillet, cook and crumble the sausage. Add the cabbage and carrots to the pan and continue to cook over medium heat. Season to taste with garlic, salt and pepper. When the vegetables are crisp tender, remove from the heat.<br /><br />Remove spring roll wrapper from the package. Take each wrapper individually and place on a plate. Spoon the cabbage mixture into the center of each wrapper. Pull the bottom corner upwards and then tuck the sides into the middle. Roll as tightly as possible. Dip your finger into the water and then the egg to seal the edges of the roll.When finished wrapping the rolls, set aside.<br /><br />Heat the coconut oil to 350 degrees in a small heavy saucepan. Medium heat brought the oil to the right temperature for me. Using kitchen tongs to help turn the rolls, pan fry the rolls in the hot oil for 10-20 seconds on each side. They should be lightly browned. Remove to a plate lined with paper towels. Serve hot by themselves or with marinara dipping sauce. Enjoy!<br /><br /><b>5 Minute Italian Marinara Sauce</b><br /><br />1/4 cup extra virgin olive oil<br />2 large cloves garlic, minced<br />1/4 teaspoon crushed red pepper flakes <br />1/2 teaspoon oregano<br />1/4 teaspoon basil<br />1/4 teaspoon thyme<br />1 teaspoon kosher salt<br />28 oz crushed tomatoes<br /><br />In a small saucepan, over medium heat, warm the oil, garlic and spices just until fragrant. This should take about a minute. Add the tomatoes and stir to combine. Simmer until the oil and spices are well combined with the tomatoes, this should take less than 5 minutes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6sCxyGPEeo8/TwmlYUrQe-I/AAAAAAAAA_o/syvSq2lbbIc/s1600/Italian+eggrolls+-+with+baby+and+font.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-6sCxyGPEeo8/TwmlYUrQe-I/AAAAAAAAA_o/syvSq2lbbIc/s640/Italian+eggrolls+-+with+baby+and+font.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/italian-eggrolls.html">Click here for printable Italian Eggroll recipe</a><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/5-minute-italian-marinara-sauce.html">Click here for printable 5 Minute Italian Marinara recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-6384313091117168920?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com21tag:blogger.com,1999:blog-6031311734409903808.post-48143395147723519612012-01-09T04:00:00.009-07:002012-01-09T05:49:05.128-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-l3JP2mLEcCs/TwS7YQMs95I/AAAAAAAAA98/t0HMcapYWPg/s1600/grilled+chicken+with+beer+garlic+marinade.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-l3JP2mLEcCs/TwS7YQMs95I/AAAAAAAAA98/t0HMcapYWPg/s640/grilled+chicken+with+beer+garlic+marinade.jpg" width="640" /></a></div><br />This marinade has become a staple in our house over the past year. I first tried a beer marinade when I made the <a href="http://barefeetinthekitchen.blogspot.com/2011/08/grilled-smokey-chicken-and-bacon.html">Smokey Chicken and Bacon Burgers</a> last year. The burgers were a huge hit and we've made them a few different times now. We like to grill a lot of extra chicken each time we are grilling and then keep it in the fridge for easy lunches.<br /><br />* Side note for NON-BEER drinkers: I do NOT like beer. I do not drink it myself and I do not like the taste or smell of it at all. <b>I do however, LOVE this marinade.</b> If you do not typically have beer in your house (and don't want to buy a six-pack just to try a new recipe), I have a tip for you. Trader Joe's sells individual bottles of beer for less than $1.<b> </b>You can thank my awesome little sister for that tip. I thank her often! If you don't have a Trader Joe's in your area, you could always try bumming a bottle from a beer drinking friend.<br /><br /><b>Beer and Garlic Marinade for Chicken Thighs</b><br /><br />(1) 11 oz bottle dark Mexican beer<br />3 tablespoons sesame seed oil<br />5 large cloves of garlic, minced, approximately 1 1/2 tablespoons<br />1 1/2 teaspoons dried oregano<br />1 1/2 teaspoons kosher salt<br />1 teaspoon freshly ground black pepper<br />1/2 teaspooon cayenne pepper<br />4-5 lbs chicken, I used 10 boneless skinless chicken thighs<br /><br />Place the chicken in a gallon size Ziploc bag or an airtight container. Whisk together the marinade ingredients and pour over the chicken. Turning the bag or container to coat the pieces evenly. Let rest in the refrigerator for 12-36 hours. I try to marinate chicken for 24 hours most of the time, because the longer times make a huge different in the flavor.<br /><br />When ready to cook the meat, let the chicken rest on the counter for 30 minutes to an hour prior to cooking. I was marinating boneless skinless chicken thighs this time, so we cooked the meat on medium heat, 6 minutes on each side. Then increased the heat to closer to high and cooked it another 4 minutes. It was absolutely perfect; tender, juicy and loaded with great flavors. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/beer-and-garlic-marinade-for-chicken.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-4814339514772351961?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com22tag:blogger.com,1999:blog-6031311734409903808.post-32415588087883461202012-01-08T16:00:00.105-07:002012-01-09T05:52:08.548-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kstqoJVUjVU/TwmhluadrAI/AAAAAAAAA_A/E6Pk0IH-1CQ/s1600/champagne+chocolate+zabaglione+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-kstqoJVUjVU/TwmhluadrAI/AAAAAAAAA_A/E6Pk0IH-1CQ/s640/champagne+chocolate+zabaglione+3.jpg" width="640" /></a></div><br />It is the first Sunday of the month and that means<b> it is time for the Vintage Recipe Swap</b>. Once a month, Christianna from <a href="http://www.burwellgeneralstore.com/">Burwell General Store</a>, shares a recipe from a vintage cookbook and then lets us loose to interpret the recipe in our own way. The challenge is to change at least three things (ingredients or methods) in the original recipe and make it our own.<br /><br />The original recipe sounded basic, but with the potential for deliciousness. I've never tried zabaglione and I was very tempted to make the original recipe first, just to see what it was supposed to be. However, true to the swap, I changed it up and added some of the champagne that was left from New Years. Naturally I couldn't resist adding chocolate as well.<br /><br />The champagne provides an unexpected and strong flavor in this dessert. I expected a subtle undertone from it, but this was clearly a champagne dessert. I loved it. With dark chocolate and champagne together, I wasn't sure the kids would like it as much as I did, but they ate every bite.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yZ7sDtY3jRQ/TwdfQP6ckFI/AAAAAAAAA-4/u-MihJZBd8g/s1600/recipeswap_zabaglione.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-yZ7sDtY3jRQ/TwdfQP6ckFI/AAAAAAAAA-4/u-MihJZBd8g/s400/recipeswap_zabaglione.jpg" width="400" /></a></div><br /><b>Champagne and Chocolate Zabaglione</b><br />recipe adapted from The Second Ford Treasury of Favorite Recipes from Famous Eating Places.<br /><br />3 ounces dark bittersweet chocolate<br />1/4 cup heavy cream<br />3 egg yolks<br />2 tablespoons sugar<br />3 oz champagne<br /><br />In a small bowl over a pan of simmering water (if you don't have a bowl that fits without touching the bottom of the pan, you can set a folded washcloth in the bottom of the simmering pan and set the glass dish on top of it) melt the chocolate and the cream, whisking together until combined. Set aside.<br /><br />In a medium size glass bowl over the pan of simmering water, whisk together the eggs, the sugar and the champagne. Using a handheld mixer, whip the mixture until the egg mixture has quadrupled in size. This should take about 4 minutes. Remove from the heat.<br /><br />Stir the chocolate mixture into the egg mixture. (I aimed for folding gently, but mine was not combining well, so I used a whisk to thoroughly combine the two mixtures.) Pour into (4) 3-4 oz dishes and chill before serving. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-l2MJAGjBQTA/Twmhq1WRK8I/AAAAAAAAA_I/POHRwcZU39I/s1600/champagne+chocolate+zabaglione+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-l2MJAGjBQTA/Twmhq1WRK8I/AAAAAAAAA_I/POHRwcZU39I/s640/champagne+chocolate+zabaglione+4.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/champagne-and-chocolate-zabaglione.html">Click here for printable recipe</a><br /><br />Please stop by the <a href="http://www.burwellgeneralstore.com/2012/01/lemon-mustard-aioli-dressing.html">Burwell General Store</a> to see the rest of this month's entries into the Vintage Recipe Swap! You'll enjoy seeing all the different interpretations of Italian Zabaglione in this month's swap.<br /><a href="http://www.burwellgeneralstore.com/2012/01/lemon-mustard-aioli-dressing.html"></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-3241558808788346120?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com29tag:blogger.com,1999:blog-6031311734409903808.post-68564216565200602612012-01-07T04:00:00.044-07:002012-01-07T04:00:00.748-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zP2O9gjVVnY/TwUhRTa9W2I/AAAAAAAAA-I/Yb12vizET4Y/s1600/ranch+style+chicken+and+bean+soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-zP2O9gjVVnY/TwUhRTa9W2I/AAAAAAAAA-I/Yb12vizET4Y/s640/ranch+style+chicken+and+bean+soup.jpg" width="640" /></a></div><br />Both of my kids requested soup for lunch, one asking for chili and the other for chicken soup.So, I decided to throw something warm together for them, instead of the sandwiches I had planned to make.<br /><br />My oldest son went on and on about how much he liked this soup. He ate two bowls full of it and asked for the leftovers the next day. I suspect he is just like his mama though and simply loves just about anything with ranch-style beans in it.<br /><br /><b>Ranch Style Chicken and Bean Soup</b><br /><br />2 cups cooked turkey or chicken, chopped into bite size pieces (I had this in the freezer and just tossed it in the pot frozen)<br />2 cups chicken stock<br />1 can diced tomatoes with green chiles<br />1 1/2 cups frozen corn or 1 can, drained<br />1 can ranch-style beans<br />1/2 teaspoon kosher salt<br />1/2 teaspoon cumin, adjust to taste (I used cumin, because my younger son requested "no spiciness." When I make this again, I'll likely use some <a href="http://barefeetinthekitchen.blogspot.com/2011/10/homemade-taco-seasoning.html">Taco Seasoning</a> as well, for a more complex flavor) <br /><br />Combine all ingredients in a medium size pot. Bring to a boil and then reduce heat to simmer for 20 minutes. Enjoy!<br /><br />Click here for printable recipe<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-6856421656520060261?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com13tag:blogger.com,1999:blog-6031311734409903808.post-51428972325304565812012-01-06T04:00:00.060-07:002012-01-16T06:12:56.419-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-t73_FgxWF3A/TwUiHKWBzhI/AAAAAAAAA-U/1_54z_3IbL4/s1600/spicy+chicken+and+bacon+stir+fry+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-t73_FgxWF3A/TwUiHKWBzhI/AAAAAAAAA-U/1_54z_3IbL4/s640/spicy+chicken+and+bacon+stir+fry+2.jpg" width="640" /></a></div><br />Tender chicken, salty bacon and crisp tender peppers are tossed in a fantastic sweet and spicy sauce. I've had this recipe saved to try for over a month now and I am thrilled that we made it at last. I have been fighting a cold for almost two weeks now and my sweet husband has been taking care of much of the cooking. When he offered to make lunch last weekend, I immediately handed him this recipe. <br /><br />"Best Chinese food you've ever made" was the comment both of my kids made as they devoured this meal. This was a very simple stir fry with outstanding results. It has already been put on our menu for again next month.<br /><br /><b>Spicy Chicken Thighs and Bacon Stir Fry</b><br />recipe adapted from Everyday Food<br /><br />1 1/2 lbs boneless skinless chicken thighs, cut into 1/2" pieces<br />1 large egg white<br />1 tablespoon arrowroot or cornstarch<br />1/2 lb bacon, cut into 1 1/2" pieces<br />1" fresh ginger, cut into tiny matchsticks<br />2 bell peppers, any color, stemmed and cut into 1" pieces<br />1 bunch of green onions, trimmed and cut into 1 1/2" pieces<br />1 tablespoon chili paste, I used Sambal Oelek<br />2 tablespoons brown sugar<br />1/2 cup soy sauce<br /><br />In a large bowl, whisk together the arrowroot and the egg white. Toss the chicken pieces in this mixture and set aside. In a small bowl, whisk together the soy sauce, brown sugar and chili paste and set aside.<br /><br />Heat a large skillet over high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, approximately 7 minutes. Without draining the oil, add the chicken and the ginger to the pan. Cook over high heat until browned, approximately 3-4 minutes. Add the bell peppers and green onions and stir to combine. Cook over high heat, stirring until crisp tender.<br /><br />Add the soy sauce mixture and stir to combine. Cook about two more minutes, until the sauce is thick enough to coat the meat and vegetables. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lCP1BFNKYws/TwUjZZTT2tI/AAAAAAAAA-w/ipmtQ8n1jbA/s1600/spicy+chicken+and+bacon+stir+fry+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-lCP1BFNKYws/TwUjZZTT2tI/AAAAAAAAA-w/ipmtQ8n1jbA/s640/spicy+chicken+and+bacon+stir+fry+3.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/spicy-chicken-thighs-and-bacon-stir-fry.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-5142897232530456581?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com16tag:blogger.com,1999:blog-6031311734409903808.post-70996089286284234152012-01-05T04:00:00.008-07:002012-01-05T06:29:32.028-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GlMGv9BfxmE/TwS1Kh6qxYI/AAAAAAAAA9w/_9tYYmJyuy8/s1600/oatmeal+raisin+cookies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-GlMGv9BfxmE/TwS1Kh6qxYI/AAAAAAAAA9w/_9tYYmJyuy8/s640/oatmeal+raisin+cookies.jpg" width="640" /></a></div><br />While I was sick with a cold over the holidays, I was craving oatmeal cookies. My husband made these for me and I was beyond impressed. I might have actually hidden a few away in the freezer, just for myself over the next week.<br /><br /><b>Oatmeal Raisin Cookies</b><br /><br />3/4 cup butter, softened<br />1/2 cup white sugar<br />1 cup light brown sugar<br />2 eggs<br />1 teaspoon vanilla extract<br />1 1/4 cups AP flour<br />1 teaspoon baking soda<br />1/2 teaspoon kosher salt<br />3 cups old-fashioned rolled oats<br />1 1/3 cups raisins<br /><br />Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture is light and fluffy, about 4-5 minutes. Add the eggs and vanilla and beat until smooth again.<br /><br />In a separate bowl, whisk together all of the dry ingredients except the raisins. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the raisins and stir well.<br /><br />Using a medium size scoop or a rounded tablespoon, drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center. Let them cool on the same tray for 5-10 minutes; this will allow them to finish baking without overcooking.<br /><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/oatmeal-raisin-cookies.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-7099608928628423415?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com19tag:blogger.com,1999:blog-6031311734409903808.post-44766362823949574422012-01-04T04:00:00.028-07:002012-01-04T04:00:02.126-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9gF_hKLBUIM/TwPAlYghEyI/AAAAAAAAA9k/wzHMHU4nYug/s1600/green+chile+stew+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-9gF_hKLBUIM/TwPAlYghEyI/AAAAAAAAA9k/wzHMHU4nYug/s640/green+chile+stew+3.jpg" width="640" /></a></div>Over the years, I've made Green Chile Stew with many different kinds of meat: pork, ground beef, steak, chicken. This version is made with tender chunks of pork and it is my favorite. <b>Packed with green chile and filled with chunks of potatoes, this is a simple winter meal that our entire family enjoys. </b>There is more flavor from all of the chiles than there is heat. My youngest son (21 months) loves this and ate a full size serving.<br /><br /><div class="MsoNoSpacing">I decided to try making it with sweet potatoes this past week and my husband and brother loved it. To be perfectly honest, I preferred the traditional version made with yellow or russet potatoes. This was still a delicious soup and I did like it with the sweet potatoes. I am sharing both versions with you today. If you really love sweet potatoes, you will love this soup. If you prefer the more traditional version, simply use standard potatoes instead. Either way you make it, this soup is fantastic.<b>&nbsp;</b></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><b>Sweet Potato and Pork Green Chile Stew</b></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">1 lb lean pork stew meat – chopped into ½” pieces</div><div class="MsoNoSpacing">¼ cup arrowroot powder or flour</div><div class="MsoNoSpacing">½ teaspoon freshly ground black pepper</div><div class="MsoNoSpacing">½ teaspoon garlic powder</div><div class="MsoNoSpacing">1 tablespoon olive oil</div><div class="MsoNoSpacing">½ yellow onion, chopped into 1/2 “ pieces</div><div class="MsoNoSpacing">3 large cloves garlic, minced</div><div class="MsoNoSpacing">7 oz can green chiles, chopped small</div><div class="MsoNoSpacing">28 oz can salsa verde or green chile sauce</div><div class="MsoNoSpacing">3 cups chicken stock</div><div class="MsoNoSpacing">½ teaspoon kosher salt, adjust to taste</div><div class="MsoNoSpacing">2 WHITE sweet potatoes (not jewel yams) OR 4 medium golden potatoes, peeled and diced small (approx. 4 cups of diced potatoes) </div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">Combine the pork, arrowroot, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside. In a large pot over medium heat, warm the oil. Add the garlic and onion and sauté until translucent, approximately 2-3 minutes. </div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, salsa verde, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.</div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes.&nbsp;</div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><a href="http://barefeetinthekitchen-recipes.blogspot.com/2012/01/sweet-potato-and-pork-green-chile-stew.html">Click here for printable recipe</a></div><div class="MsoNoSpacing"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-4476636282394957442?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com16tag:blogger.com,1999:blog-6031311734409903808.post-21519175572726250312011-12-19T08:36:00.000-07:002011-12-19T08:36:54.026-07:00<div class="separator" style="clear: both; text-align: center;"></div><br />I am taking a blogging vacation from now until the first week of January. <b>I'm planning to curl up in our cabin, drink tons of hot cocoa and tea, find my kids some snow and enjoy every single moment of my favorite two weeks of the year.</b><br /><br />Here is a peek at what I am planning to make in the next two weeks. <b>These are some of my favorite recipes and I can hardly wait to enjoy them again! </b>If you are interested in the recipes, you can click on any of the pictures for a link to the original post.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://barefeetinthekitchen.blogspot.com/2011/10/spicy-five-bean-chili-with-steak-and.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-ERJb68cNCkQ/Tu565PJm_9I/AAAAAAAAA74/2DqBRQPuJpw/s400/chili++-+small.jpg" width="400" /></a></div><div style="text-align: left;"><a href="http://barefeetinthekitchen.blogspot.com/2011/10/spicy-five-bean-chili-with-steak-and.html">Spicy Five Bean Chili with Steak and Sausage</a> is the <b>ultimate winter comfort food.</b> Nothing beats this chili after it has simmered on the stove all day long. This is the very first meal I plan to make as soon as we arrive at our cabin.<br /><br /></div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://barefeetinthekitchen.blogspot.com/2011/09/cranberry-almond-oatmeal-in-crockpot.html"><img border="0" height="296" src="http://2.bp.blogspot.com/-4xnQbIWVXNA/Tu64hMSsFzI/AAAAAAAAA8I/UWFu90UX1L4/s400/cranberry+almond+crockpot+oatmeal+with+bananas+-+full+size.jpg" width="400" /></a></div><div style="text-align: left;"></div><div style="text-align: left;"><a href="http://barefeetinthekitchen.blogspot.com/2011/09/cranberry-almond-oatmeal-in-crockpot.html">Slow Cooked Cranberry Almond Oatmeal</a> is still my favorite oatmeal combination. <b>I've made this more frequently than any other oatmeal this year. </b>(It's actually in the crockpot this morning, as I write this post.) Every single member of my family loves it. I don't usually prep it the night before, although the directions do include instructions for that. I typically just toss it all into the crockpot in the morning and then just walk away for an hour. I love that I can start this as soon as I wake up and by the time the rest of the family gets moving, breakfast is ready to eat.<br /><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://barefeetinthekitchen.blogspot.com/2011/12/vanilla-bean-mashed-sweet-potatoes.html"><img border="0" height="266" src="http://1.bp.blogspot.com/-cxW5IaarY4s/Tu8-dFUKxpI/AAAAAAAAA8o/Yddmnamsgxo/s400/vanilla+bean+sweet+potatoes+3.jpg" width="400" /></a></div><a href="http://barefeetinthekitchen.blogspot.com/2011/12/vanilla-bean-mashed-sweet-potatoes.html">Vanilla Bean Mashed Sweet Potatoes</a> have been requested once again and so they will be made for our&nbsp; Christmas dinner. <b>Unbelievably smooth and creamy, I will probably be enjoying these for a dessert as well.</b> Luckily, I will have a food processor at my disposal this time!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://barefeetinthekitchen.blogspot.com/2011/05/crockpot-pulled-pork.html"><img border="0" height="355" src="http://1.bp.blogspot.com/-_F_Ef6g_wLk/Tu9VhC-Vb6I/AAAAAAAAA9Q/JryWMnRbb6s/s400/Crockpot+Pulled+Pork.JPG" width="400" /></a></div><a href="http://barefeetinthekitchen.blogspot.com/2011/05/crockpot-pulled-pork.html">Crockpot Pulled Pork</a> is a great meal to start in the morning and then forget about all day.<b> I plan to use my crockpot as much as possible and avoid all but the most fun cooking whenever I am able.</b><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://barefeetinthekitchen.blogspot.com/2011/12/caramelized-brussels-sprouts.html"><img border="0" height="266" src="http://4.bp.blogspot.com/-1aregkPqrZ8/Tu9BzgatB_I/AAAAAAAAA84/eNxaiHsX3FE/s400/caramelized+brussels+sprouts+1.jpg" width="400" /></a></div><a href="http://barefeetinthekitchen.blogspot.com/2011/12/caramelized-brussels-sprouts.html">Carmelized Brussels Sprouts</a> have become a new favorite food in my house. <b>I'm still surprised at just how much we like these.</b> Each time I buy Brussels Sprouts, I intend to try something different with them. However, when it comes time to cook them, I can't help making this awesomely easy recipe once again. They are perfect every time!<br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://barefeetinthekitchen.blogspot.com/2011/11/twisted-chicken-piccata.html"><img border="0" height="266" src="http://1.bp.blogspot.com/-nTX2T2Qbr9M/Tu9C8rJooeI/AAAAAAAAA9I/TQvZBHMe1iQ/s400/chicken+piccata+with+polenta.jpg" width="400" /></a></div><b>I've been wanting to make this <a href="http://barefeetinthekitchen.blogspot.com/2011/11/twisted-chicken-piccata.html">Twisted Chicken Piccata</a> again for a while now</b>, so it is on the menu for the week after Christmas. I'm really looking forward to it. I can't wait!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://barefeetinthekitchen.blogspot.com/2011/12/ginger-and-honey-roasted-almonds.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-2p6LzZzxLso/Tu61wV4rjcI/AAAAAAAAA8A/ycVHXvue480/s400/ginger+and+honey+roasted+almonds.jpg" width="400" /></a></div>I have made several batches of these <a href="http://barefeetinthekitchen.blogspot.com/2011/12/ginger-and-honey-roasted-almonds.html">Ginger and Honey Roasted Almonds</a> already.<b> I added a dash or two of cayenne last time and they were even better. </b>(Thanks for the suggestion, <a href="http://www.nibblemethis.com/">Chris</a>!)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://barefeetinthekitchen.blogspot.com/2011/12/cranberry-christmas-cake.html"><img border="0" height="266" src="http://1.bp.blogspot.com/-ErsjuN7uAA0/Tu86JJzpdII/AAAAAAAAA8Y/U-TN3FZe8cY/s400/cranberry+cake+2.jpg" width="400" /></a></div>I can not resist the temptation to make the <a href="http://barefeetinthekitchen.blogspot.com/2011/12/cranberry-christmas-cake.html">Cranberry Christmas Cake</a> once again this year. This is one of my <b>favorite new dessert finds</b> and I have a LOT of cranberries stashed away in the freezer now. I plan to enjoy this several times throughout the coming year.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ktPpDujNwVQ/Tu87H3D4qyI/AAAAAAAAA8g/F2xEmpateds/s1600/Nativity-Baby-Jesus-Christmas-2008-christmas-2806967-1000-558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="http://3.bp.blogspot.com/-ktPpDujNwVQ/Tu87H3D4qyI/AAAAAAAAA8g/F2xEmpateds/s400/Nativity-Baby-Jesus-Christmas-2008-christmas-2806967-1000-558.jpg" width="400" /></a></div><br /><div style="text-align: center;"><span style="font-size: small;"><i><b>I am wishing you all an absolutely wonderful Christmas.&nbsp;</b></i></span></div><div style="text-align: center;"><span style="font-size: small;"><i><b>May God richly bless you and yours throughout the coming year. </b></i></span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-2151917557272625031?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com45tag:blogger.com,1999:blog-6031311734409903808.post-11773045774597066702011-12-17T04:00:00.016-07:002011-12-17T04:00:04.612-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-d8GbNLA5B5g/TuvGylE8V3I/AAAAAAAAA7k/gpYZOIujzdQ/s1600/chunky+chicken+corn+chowder+-+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-d8GbNLA5B5g/TuvGylE8V3I/AAAAAAAAA7k/gpYZOIujzdQ/s640/chunky+chicken+corn+chowder+-+1.jpg" width="640" /></a></div><br />Chunks of chicken with lots of corn in a creamy broth made for a very simple and tasty dinner. Are you noticing a pattern here? Through the month of December, it's all about quick and easy meals in our house. We stay busy with so many other fun things, it's nice to have a easy meals planned through most of the month. This was a great soup to throw together with no advance planning.<br /><br /><b>Chunky Chicken Corn Chowder</b><br /><br />2 lbs chicken, this was 3 chicken breasts<br />2 tablespoons butter<br />3 cloves garlic, minced<br />1/2 cup onion, roughly chopped<br />1/2 cup celery, thinly sliced<br />3 tablespoons chopped jalapenos or green chiles, use what you like for the amount of heat you prefer<br />2 cups frozen corn<br />2 cups chicken broth, I used Better Than Bouillon to make a quick broth, so I added no additional salt as noted below<br />2 tablespoons arrowroot or cornstarch<br />1/2 teaspoon chili powder, adjust to taste, I kept this fairly mild to please the whole family<br />1/2 teaspoon dried thyme<br />1/2 teaspoon fresh cracked pepper<br />1 teaspoon kosher salt, only if needed<br />1 bay leaf<br />3 cups milk<br /><br />Place the chicken in a medium size sauce pan and add just enough water to cover them. Simmer the chicken breasts just until tender enough to shred with a pair of forks or tongs. Shred them in the pot, to re-absorb as much broth as possible. This helps the chicken to stay moist. Let the chicken rest while starting the rest of the soup.<br /><br />Melt the butter in a large pot. Add the garlic, onion, celery and jalapenos or chiles and saute until tender. Add frozen corn, shredded chicken and the chicken broth. Stir to combine. Add the spices (except for the salt) as listed above. In the bottom of a glass measuring cup, whisk together the arrowroot with 2 tablespoons of milk. Add enough milk to fill the rest of the cup. Add to the pot and simmer to thicken.<br /><br />Add 2 more cups of milk and simmer again until the soup is warmed through. At this point, taste the soup and add salt if needed. If using homemade chicken stock, you will definitely need salt. Keep warm until ready to eat. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iwwtIilvxys/TuvG5g7tVNI/AAAAAAAAA7s/KgF6jQncyjc/s1600/chunky+chicken+corn+chowder+-+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-iwwtIilvxys/TuvG5g7tVNI/AAAAAAAAA7s/KgF6jQncyjc/s640/chunky+chicken+corn+chowder+-+2.jpg" width="640" /></a></div><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/12/chunky-chicken-corn-chowder.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-1177304577459706670?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com22tag:blogger.com,1999:blog-6031311734409903808.post-14067288979603471942011-12-16T04:00:00.007-07:002011-12-16T04:00:00.107-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0J2ehuCZ6gg/TurZzoOdnpI/AAAAAAAAA7c/iGNEOh2SJ50/s1600/shortbread+triangles+-+full+size.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-0J2ehuCZ6gg/TurZzoOdnpI/AAAAAAAAA7c/iGNEOh2SJ50/s640/shortbread+triangles+-+full+size.jpg" width="640" /></a></div><br />Buttery and just barely sweetened, the brown sugar in this shortbread was a delicious change. The addition of the fresh whole wheat improved the texture and added a new dimension to the flavor as well.I am not usually a fan of basic shortbread. Yet, I kept finding myself going back for one more piece. I finally resorted to sending the rest of these home with a friend later that day.<br /><br />These were not very pretty cookies, by anyone's standards. However, they were delicious. So, I am saving the recipe here. If I had taken a little more time rolling out the shortbread and then cutting it into pieces for the oven; it is likely that I would have arrived at a much lovelier final result. Pretty or not, they were delicious!<br /><br /><b>Brown Sugar Whole Wheat Shortbread</b><br /><br />1 cup butter<br />1/2 cup brown sugar<br />1 1/2 cups AP flour<br />3/4 whole wheat flour, I used freshly ground hard white wheat<br /><br />Preheat oven to 300 degrees. Cream together the butter and sugar until light and fluffy. Whisk together the flours and then slowly add the flours to the butter mixture. Combine all ingredients well.<br /><br />Using your fingertips or a rolling pin, press out the dough on a silpat mat. Press the dough to about 1/3" thickness. This made a rectangle approximately 8"x10" in size. Cut into triangles or rectangles and place on a baking sheet. Dust with brown sugar and use your fingertips to smooth the sugar across the top of the cookies. Pierce them with a fork prior to baking.<br /><br />Bake for 20-25 minutes, until just barely browned around the edges. Let cool on the sheet until firm enough to transfer to a wire cooling rack. Let cool completely before storing in an airtight container. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/12/brown-sugar-whole-wheat-shortbread.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-1406728897960347194?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com18tag:blogger.com,1999:blog-6031311734409903808.post-42692135765777246242011-12-15T04:00:00.000-07:002011-12-15T04:00:02.779-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tvjdjevg140/TuEx4IWU9KI/AAAAAAAAA68/41LojIuUzXg/s1600/roasted+green+beans+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-tvjdjevg140/TuEx4IWU9KI/AAAAAAAAA68/41LojIuUzXg/s640/roasted+green+beans+1.jpg" width="640" /></a></div><br />Did you know you can roast green beans? I have no idea why it never occurred to me before now, but they are amazing when roasted. I've been roasting almost all my vegetables over the past couple years, but green beans were never on the list. I finally tried it a couple weeks ago and they were delicious. Roasting vegetables brings out so much more flavor than other cooking methods. This time of year especially, I love the excuse to turn on the oven and enjoy my vegetables this way.<br /><br /><b>Roasted Green Beans</b><br /><br />1 lb fresh green beans, I used very small petite beans<br />Extra virgin olive oil<br />Kosher salt, to taste<br />Fresh cracked salt and pepper, to taste<br /><br />Preheat the oven to 400 degrees. Rinse the green beans and pat dry. Place them in a bowl and drizzle with olive oil. Sprinkle liberally with salt and pepper and toss to coat. Spread the seasoned green beans across a large baking sheet and roast for about 12-15 minutes, stirring once about halfway through. They are ready to eat when they are bright green and crisp tender.<br /><div class="separator" style="clear: both; text-align: center;"></div><br />Click here for printable recipe<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-4269213576577724624?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com15tag:blogger.com,1999:blog-6031311734409903808.post-32278165351226207742011-12-14T04:00:00.100-07:002011-12-14T04:00:13.340-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-liC-92nWwPY/Tugl8hMQ-tI/AAAAAAAAA7M/EjS7FZgdgrw/s1600/caramelized+onion+and+chicken+soup+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-liC-92nWwPY/Tugl8hMQ-tI/AAAAAAAAA7M/EjS7FZgdgrw/s640/caramelized+onion+and+chicken+soup+2.jpg" width="640" /></a></div><br />It's been a cold and rainy past few days here in Arizona. I came back from a weekend out of town and I wanted nothing more than a warm pot of soup for dinner. However, I wasn't really in the mood to cook anything at all complicated. This soup is the opposite of complicated. In the interest of truly making this simple, I picked up a rotisserie chicken while I was at the store this morning. I also used caramelized onions that were already in the freezer.<br /><br />I started making this with a plan for something more complex. When I tasted the soup initially, I realized it was delicious with nothing more than the onions and the chicken. I will probably play with this combination in the future, but this soup was delicious on it's own in all of it's simplicity.<br /><br /><b>Caramelized Onion Chicken Soup</b><br /><br />1 cup caramelized onions, chopped small, I used <a href="http://barefeetinthekitchen.blogspot.com/2011/09/caramelized-onions-in-crockpot.html">frozen ones I made in the crockpot earlier</a><br />1 large clove garlic, minced <br />2 cups cooked chicken, diced small, I used the breast meat from a rotisserie chicken<br />4 cups chicken stock, I used fresh stock made from the rotisserie chicken's carcass<br />1/2 - 1 teaspoon kosher salt, adjust to taste, depending on the stock that you use<br /><br />In a medium size saucepan, saute the onions and the garlic for about a minute or so, just until fragrant. Add the chicken and the stock. Simmer for 20 minutes. Taste and season with salt as needed. Simmer on low until ready to eat. I left mine simmering over an hour and the broth was slightly thickened and full of flavor from the onions.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_PyQmrOlidc/TugmG0NfLKI/AAAAAAAAA7U/ML44b9mzqUw/s1600/caramelized+onion+and+chicken+soup+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-_PyQmrOlidc/TugmG0NfLKI/AAAAAAAAA7U/ML44b9mzqUw/s640/caramelized+onion+and+chicken+soup+4.jpg" width="640" /></a></div><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/12/caramelized-onion-chicken-soup.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-3227816535122620774?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com16tag:blogger.com,1999:blog-6031311734409903808.post-23721845184151795702011-12-13T04:00:00.063-07:002011-12-13T04:00:05.390-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3iGKh2kkzOA/TuEsIJCuqKI/AAAAAAAAA6s/bBtS8aFxV2k/s1600/ham+pineapple+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-3iGKh2kkzOA/TuEsIJCuqKI/AAAAAAAAA6s/bBtS8aFxV2k/s640/ham+pineapple+2.jpg" width="640" /></a></div><br />Sweet pineapple and savory ham glazed with a light balsamic and brown sugar sauce, this turned out so much more delicious than I even expected. I tasted it when it was still way too hot right of the oven and it was perfect. I quickly snapped a few pictures, despite the fact that I truly did not have enough light. I wanted to be sure to save the recipe to make again soon. I think this will be excellent on the grill as well; so I'll be doing that next time!<br /><br /><b>Ham and Pineapple with a Balsamic Brown Sugar Glaze</b><br /><br />1 lb ham steak, cut into 1" pieces<br />1 small fresh pineapple, cut into 1" pieces<br />2 tablespoons brown sugar<br />2 tablespoons white balsamic vinegar, white wine vinegar would work as well<br />1 tablespoon coconut oil, or another flavorless oil<br />1 teaspoon dijon mustard<br /><br />Move the top oven rack to within 6 inches of the broiler and then preheat the oven to broil. (This would also be excellent on the grill.) Slide the ham and pineapple onto skewers and set aside. Layer a large baking sheet with foil and place a wire rack over it.<br /><br />In a small bowl, whisk together the sugar, oil, vinegar and mustard. Place the skewers on top of the wire rack and brush them with the glaze. Place in the oven and broil for 5 minutes. Remove from the oven, carefully turn the skewers over and brush with the glaze again. Place back in the oven and broil 5 more minutes. Liberally baste the skewers with the rest of the glaze and broil an additional 3 minutes or so, until they begin to caramelize and become lightly browned.<br /><br />Remove from the oven and let cool a few minutes before eating. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wjGiEGfUv8k/TuEsTKMf6GI/AAAAAAAAA60/6u1nmypdsfg/s1600/ham+pineapple+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-wjGiEGfUv8k/TuEsTKMf6GI/AAAAAAAAA60/6u1nmypdsfg/s640/ham+pineapple+1.jpg" width="640" /></a></div><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/12/ham-and-pineapple-with-balsamic-brown.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-2372184518415179570?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com10tag:blogger.com,1999:blog-6031311734409903808.post-52638841344521128302011-12-12T04:00:00.004-07:002011-12-12T19:25:44.007-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YX2bhgsIvzI/TtfDeSBtYQI/AAAAAAAAA50/JcJiRwOCHXI/s1600/roasted+broccoli+with+parmesan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-YX2bhgsIvzI/TtfDeSBtYQI/AAAAAAAAA50/JcJiRwOCHXI/s640/roasted+broccoli+with+parmesan.jpg" width="640" /></a></div><br /><br /><br /><br /><br />Broccoli is one of my favorite vegetables to roast. So much more flavor is brought out when it is cooked this way. A few years ago, a friend brought us a meal and she included a whole tray of roasted broccoli. Wow. We had no idea that broccoli could really taste this delicious! Topped with just a bit of freshly grated cheese, this is one of our favorite year round side dishes.<br /><br /><b>Roasted Broccoli with Pecorino Romano</b><br /><br />2 lbs of fresh broccoli, washed and cut into pieces<br />3 tablespoons extra virgin olive oil<br />1 teaspoon kosher salt, adjust to taste<br />1/2 teaspoon freshly cracked black pepper, adjust to taste<br />Optional: 1/2 teaspoon garlic powder, sometimes I add it and sometimes I don't <br />Pecorino Romano or Parmesan Cheese, I've used both<br /><br />Preheat the oven to 425 degrees. Wash the broccoli, shake it well or even dry with a towel. You want to remove as much water as possible from the broccoli. Cut it into pieces. I like to leave a portion of the stem attached, because I like it that way. If you do not, simply cut the broccoli into florets.<br /><br />Place the broccoli into a large mixing bowl and drizzle with oil. Toss with your hands to coat thoroughly. Sprinkle the coasted broccoli generously with the spices. Toss again. Spread the broccoli across a large greased&nbsp; baking sheet or a sheet lined with a silpat mat.<br /><br />Roast in the oven for about 20-25 minutes, or just until the broccoli turns bright green with some slightly browned tips. It should be crisp tender and not at all soggy. Remove from the oven and grate the cheese over the warm broccoli. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/12/roasted-broccoli-with-pecorino-romano.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-5263884134452112830?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com15tag:blogger.com,1999:blog-6031311734409903808.post-78757988865380119592011-12-11T04:00:00.002-07:002011-12-11T04:00:00.742-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oXZXyD9pihs/Tr9mp-9oFTI/AAAAAAAAAv4/XMurjOnRH7Y/s1600/cranberry+oatmeal+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-oXZXyD9pihs/Tr9mp-9oFTI/AAAAAAAAAv4/XMurjOnRH7Y/s640/cranberry+oatmeal+2.jpg" width="640" /></a></div>I've recently had a lot of fun discovering new ways to use fresh cranberries. In the past, I have simply bought them for our traditional cranberry sauce and left it at that. This year, I already have plans to use them in numerous ways over the next few months. I can hardly wait!<br /><br />If you haven't bought fresh cranberries before, it couldn't be simpler. They stay fresh in the refrigerator for weeks and for at least 6 months or more in the freezer. I just buy them when they go on sale and hang onto them until I'm ready to use them.<br /><br />This oatmeal was a great combination of mostly sweet oatmeal with a bit of tart from the cranberries. The kids loved it even more than I did. If you like cranberries, you will probably love this combination!<br /><br /><b>Overnight Baked Oatmeal with Fresh Cranberries</b><br /><br />1 cup fresh or frozen cranberries<br />3 cups old fashioned rolled oats<br />1/2 cup sugar<br />2 teaspoons baking powder<br />1 teaspoon kosher salt<br />1 teaspoon cinnamon<br />1/4 cup melted butter<br />3 eggs<br />1 1/2 cups milk<br />Optional: 2-3 teaspoons cream or half and half for drizzling over the individual servings as desired<br /><br />Place the cranberries and the dry ingredients in a large bowl and toss to combine. Pour the melted butter over the dry ingredients and stir lightly to coat. Add the eggs and the milk and stir once more.<br /><br />Grease a 7x10 pan (or 9x13 if you want to double the recipe). Pour the oatmeal mixture into the pan and cover with lid or foil. Place in the refrigerator overnight. In the morning, uncover the pan, stir to&nbsp; place in a cold oven. Bake at 350 for 40-45 minutes or until set in the center. Let cool 5-10 minutes before serving.<br /><br />You can serve this sliced or scooped into bowls. I like mine broken up like warm granola in a bowl and my kids prefer to eat theirs like a slice of cake. Enjoy!<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gqLoZ_GxfGY/Tr9myze8tLI/AAAAAAAAAwA/vUvWfzB_AP8/s1600/cranberry+oatmeal+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="http://2.bp.blogspot.com/-gqLoZ_GxfGY/Tr9myze8tLI/AAAAAAAAAwA/vUvWfzB_AP8/s640/cranberry+oatmeal+1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/11/overnight-baked-oatmeal-with-fresh.html">Click here for printable recipe</a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-7875798886538011959?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com16tag:blogger.com,1999:blog-6031311734409903808.post-32040206360270712802011-12-10T04:00:00.004-07:002011-12-12T15:01:37.566-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-df_ZS78ueYA/Ttf3u-BMhBI/AAAAAAAAA6c/E0gcjsJV21g/s1600/pumpkin+mousse+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-df_ZS78ueYA/Ttf3u-BMhBI/AAAAAAAAA6c/E0gcjsJV21g/s640/pumpkin+mousse+2.jpg" width="640" /></a></div><br />This is my family's favorite pumpkin dessert. <b>Every year, when I make it, another die-hard pumpkin-hater falls prey to it's awesomeness. </b>A co-worker gave me this recipe, more years ago than I feel like counting. I took one bite of the mousse she brought to the office and I was smitten. My husband has consistently chosen this as his dessert of choice every holiday season since then. Nothing makes him happier, during the season of holiday baking, than knowing I am going to make this dessert.<br /><br />Prior to making this for the first time, I'd never bought a carton of heavy cream before in my life, let alone whipped it into peaks. However, this mousse was a turning point.<b> I discovered that year, that quality ingredients can produce results at home that trump anything a restaurant could possibly serve</b>. I also learned that making this for just two people was not a good idea. I recommend making this only when you have guests!<br /><br /><b>Pumpkin Mousse</b><br /><br />1 packet unflavored gelatin ( 2 1/2 teaspoons)<br />1/4 cup dark rum<br />16 oz can unsweetened pumpkin puree<br />1 cup sugar<br />2 egg yolks<br />1/4 teaspoon nutmeg<br />1/8 teaspoon allspice<br />1 teaspoon cinnamon<br />1/2 teaspoon ginger<br />1 1/2 teaspoons vanilla extract<br />1/2 teaspoon salt <br />2 cups heavy cream<br /><br />Sprinkle the gelatin over the run in a small heatproof cup. Let it soften for a few minutes.While the gelatin softens, combine the remaining ingredients <i>except </i>for the cream, in a large mixing bowl. Set the cup of gelatin in a pan of gently simmering water and stir the gelatin until it has dissolved. While the gelatin is still hot, whisk it into the pumpkin mixture.<br /><br />Whip the cream to soft peaks and carefully but thoroughly fold it into the pumpkin mixture. Fill (8) 6 ounce ramekins or a large glass bowl. Refrigerate at least 4 hours or overnight. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4DJNiJzoSY8/Ttf30rxY-YI/AAAAAAAAA6k/kqGULVfUy-0/s1600/pumpkin+mousse+-+bite+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-4DJNiJzoSY8/Ttf30rxY-YI/AAAAAAAAA6k/kqGULVfUy-0/s640/pumpkin+mousse+-+bite+2.jpg" width="640" /></a></div><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/12/pumpkin-mousse.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-3204020636027071280?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com18tag:blogger.com,1999:blog-6031311734409903808.post-65707544697114442042011-12-09T04:05:00.002-07:002011-12-09T09:29:12.580-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DENPZmuhBqU/TtcFlWrDoCI/AAAAAAAAA4U/HvGOgTxGvNA/s1600/roasted+pineapple+and+sweet+potatoes+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-DENPZmuhBqU/TtcFlWrDoCI/AAAAAAAAA4U/HvGOgTxGvNA/s640/roasted+pineapple+and+sweet+potatoes+1.jpg" width="640" /></a></div><br />Roasted pineapple and sweet potatoes? This sounded too interesting not to try. I had half a pineapple left in the refrigerator. So, I happily made this the very same night that I saw the recipe in this month's issue of Everyday Food. I served this with simple ham steaks and it was absolutely perfect.<b>&nbsp;</b><br /><br /><b>Roasted Sweet Potatoes and Pineapple</b><br />recipe adapted from Everyday Food<br /><br />2 medium size sweet potatoes, peeled and cut into 1" pieces (next time I won't bother peeling them)<br />1/2 of a huge pineapple, or 1 medium pineapple, peeled, cored and cut into 1" pieces<br />2 tablespoons coconut oil, or another flavorless oil<br />1/4 teaspoon cayenne pepper<br />kosher salt, to taste<br /><br />Preheat oven to 450 degrees. Combine the sweet potatoes and pineapple in a medium size bowl and drizzle with oil. Toss gently to coat. Sprinkle with spices and toss again. Spread the pieces across a greased baking sheet or a silpat mat lined baking sheet. Bake until the pieces are tender and starting to brown, approximately 30-35 minutes. Stir every 10-15 minutes. (I'm planning to cook mine a bit longer next time and allow the potatoes to begin to crisp a bit. These were delicious as they were, but I think they will be even better a bit more browned.)<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/12/roasted-sweet-potatoes-and-pineapple.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-6570754469711444204?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com16tag:blogger.com,1999:blog-6031311734409903808.post-85156561465475897792011-12-08T04:00:00.001-07:002011-12-08T04:00:02.803-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-otq4qC0hIY8/TteyWVc3r-I/AAAAAAAAA5c/eCNpq6RTzac/s1600/eggs+and+marinara+sauce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-otq4qC0hIY8/TteyWVc3r-I/AAAAAAAAA5c/eCNpq6RTzac/s640/eggs+and+marinara+sauce.jpg" width="640" /></a></div><br />Inspired by all of the baked egg recipes I've seen recently, this is my simplified version. I do realize that baked eggs are neither complicated or all that time consuming. However, in the mornings, I typically want to spend less than 10 minutes pulling our early morning meals together.<br /><br />I had half a quart of <a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/12/thyme-marinara-sauce.html">Thyme Marinara Sauce</a> left over from lunch the day before, so this was the perfect opportunity to try this combination for breakfast. This was an enormous hit with every single member of the family. We've actually had this for breakfast three times now since I first made it. I keep a jar of this sauce ready to use in the refrigerator now, so that we can have our eggs over it whenever we like. <br /><br /><b>Soft Eggs Over Thyme Marinara Sauce</b><br /><br />Butter<br />Eggs<br />Thyme Marinara Sauce - separate link to the recipe is below<br />kosher salt, to taste<br />fresh cracked black pepper, to taste<br /><br />In a medium skillet, melt a pat of butter over medium low heat. Crack an egg or two into the skillet and cover with lid. Let it cook until just barely set and then add about a tablespoon of water. Cover with lid again to allow to top of the egg to finish cooking, the steam helps accomplish this nicely.<br /><br />While the egg is cooking, warm 2-3 heaping tablespoons of the marinara sauce on a plate in the microwave. If you are going to feed several people, it is simplest to just warm the sauce in a pan on the stove. When the eggs are done, place them on top of the warm marinara sauce. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/12/soft-eggs-over-thyme-marinara-sauce.html">Click here for printable recipe</a><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/12/thyme-marinara-sauce.html">Click here for printable marinara sauce recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-8515656146547589779?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com18tag:blogger.com,1999:blog-6031311734409903808.post-9220578161935414862011-12-07T04:00:00.019-07:002011-12-07T04:00:05.436-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6frthavFXWQ/Ttfi8_JlAuI/AAAAAAAAA6U/uBDBKSbvxoI/s1600/pasta+soup+with+white+beans+and+sausage+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-6frthavFXWQ/Ttfi8_JlAuI/AAAAAAAAA6U/uBDBKSbvxoI/s640/pasta+soup+with+white+beans+and+sausage+1.JPG" width="640" /></a></div><div style="font-family: inherit;"><span style="font-size: small;">I realized this past week that my family has been on a huge sausage kick lately. I glanced through several recipes I've posted over the past month and there is sausage in almost everything. My cousin, Helene, gave me this recipe a year or two ago and that was the first time I can remember buying hot Italian sausage. I loved it from the very first taste. <b>This soup is loaded with Italian flavor and full of beans, pasta and sausage. </b>Helene's family calls this Pizza Soup, because the house smells fantastic while it is simmering.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="font-family: inherit;"><span style="font-size: small;"><b>This is the easiest soup in the world.</b> <b>The sausage and tomatoes provide most of the flavor and you need to add no spices at all.</b> This is my go-to, "I'm in the mood for soup, but have nothing planned ahead of time" meal. It could also be called, "I need to have dinner on the table in half an hour." We all enjoy this and it is often on our menu.<b>&nbsp;</b></span></div><div style="font-family: inherit;"><br /></div><div style="font-family: inherit;"><span style="font-family: inherit; font-size: small;"><b>Pasta Soup with White Beans and Sausage - aka Pizza Soup</b></span><span style="font-size: small;">&nbsp;</span><br /><br /><span style="font-size: small;">1 lb hot Italian sausage</span></div><div style="font-family: inherit;"><span style="font-size: small;">1 stalk celery, sliced thinly</span></div><div style="font-family: inherit;"><span style="font-size: small;">14 oz can garlic stewed tomatoes</span></div><div style="font-family: inherit;"><span style="font-size: small;">2 quarts or 8 cups beef broth</span></div><div style="font-family: inherit;"><span style="font-size: small;">2 cups <a href="http://barefeetinthekitchen.blogspot.com/2011/06/crock-pot-cooking-with-dry-beans.html">cooked</a> white beans, or 1 can small white beans, drained</span></div><div style="font-family: inherit;"><span style="font-size: small;">2/3 cup small shell pasta, I buy the tiny shells, they swell to at least triple their size when cooked</span></div><div style="font-family: inherit;"><br /></div><div style="font-family: inherit;"><span style="font-size: small;">In a large pot, cook and crumble the sausage over medium heat. Drain completely and then add all remaining ingredients except the pasta. Bring to a boil and then add the pasta shells. Once it is boiling again, reduce the heat and simmer for 20 minutes. Enjoy!</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TevPxjqdPW8/TtfirANdoqI/AAAAAAAAA6M/7V3P9AHIG14/s1600/pasta+soup+with+white+beans+and+sausage+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-TevPxjqdPW8/TtfirANdoqI/AAAAAAAAA6M/7V3P9AHIG14/s640/pasta+soup+with+white+beans+and+sausage+2.JPG" width="640" /></a></div><br />Click here for printable recipe<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-922057816193541486?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com19tag:blogger.com,1999:blog-6031311734409903808.post-16113454713620299362011-12-06T04:00:00.005-07:002011-12-06T09:11:47.122-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-P2zD11aWVbA/Tteoc1kk_8I/AAAAAAAAA5E/Dh_rWpAbZgg/s1600/cabbage+and+sausage+with+marinara+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-P2zD11aWVbA/Tteoc1kk_8I/AAAAAAAAA5E/Dh_rWpAbZgg/s640/cabbage+and+sausage+with+marinara+2.jpg" width="640" /></a></div><br />My husband was home for lunch the other day; so I decided to try a very simple cabbage and sausage combination that I had been thinking about for a while. I still had cabbage left from the soup last week and this was the perfect use for the rest of it.<br /><br />This meal turned out so well; my kids even gave it a thumbs up, cabbage and all. My oldest son has already requested it again too!<br /><br /><b>Cabbage Ribbons with Sausage and Thyme Marinara Sauce</b><br /><br />1/2 lb hot Italian sausage<br />1/2 head of cabbage, sliced into thin ribbons<br />2 tablespoons extra virgin olive oil<br />2 large cloves of garlic, minced<br />1 teaspoon kosher salt<br />1/2 teaspoon red pepper flakes<br />1/2 teaspoon dried thyme or 1/2 tablespoon of fresh thyme<br />28 ounce can of crushed tomatoes, no additional seasonings added<br /><br />In a large skillet over medium heat, cook and crumble the sausage. Add the cabbage to the skillet, toss to combine and splash just a bit of water onto it, maybe 1-2 tablespoons. Cover with lid and let cook over medium high heat for about 5 minutes, until it is just barely wilted.<br /><br />While the sausage and cabbage are cooking, start the sauce. <i>This recipe will make TWICE the amount of sauce you will need. Save the extra sauce to use later. </i>In a cold saucepan, combine the oil, garlic, salt, pepper flakes and thyme. Turn on the heat to medium and saute just until fragrant. This should take less than a minute. Add the tomatoes and stir to combine. Bring to a boil and then simmer for 5 minutes, stirring occasionally.<br /><br />When the cabbage is warm and barely softened, top individual servings with the marinara sauce and toss to combine. Enjoy!<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-s3BCzM0D9pY/Tteouc_2rFI/AAAAAAAAA5U/kmrYO9P9xiY/s1600/cabbage+and+sausage+with+marinara.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-s3BCzM0D9pY/Tteouc_2rFI/AAAAAAAAA5U/kmrYO9P9xiY/s640/cabbage+and+sausage+with+marinara.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/12/cabbage-ribbons-with-sausage-and-thyme.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-1611345471362029936?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com16tag:blogger.com,1999:blog-6031311734409903808.post-33127390218884176622011-12-04T19:00:00.019-07:002011-12-06T16:14:09.280-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-K0V0aEeSJWo/TtePo489hoI/AAAAAAAAA4c/Bt9yDb9WheQ/s1600/peanut+butter+chocolate+chip+bites+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-K0V0aEeSJWo/TtePo489hoI/AAAAAAAAA4c/Bt9yDb9WheQ/s640/peanut+butter+chocolate+chip+bites+1.jpg" width="640" /></a></div><br />It is the first Sunday of the month and that means it is time for the Vintage Recipe Swap. <b>I am beyond excited to be included in this fabulous swap for the very first time!</b> Once a month, Christianna from <a href="http://www.burwellgeneralstore.com/">Burwell General Store</a>, shares a recipe from a vintage cookbook and then lets us loose to interpret the recipe in our own way. <b>The challenge is to change at least three things (ingredients or methods) in the original recipe and make it our own.</b><br /><br />As a girl who simply adores vintage cookbooks, everything about this swap makes me happy. <b>The recipes this year are being taken from The Second Ford Treasury of Favorite Recipes from Famous Eating Places.</b> I can hardly wait to see what is in store for us as Christianna chooses recipes for each month's swap.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-WWqufubXidA/Ttbb-FOX9EI/AAAAAAAAA38/BKcsshcxgIQ/s1600/recipeswap_ford_bookcover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-WWqufubXidA/Ttbb-FOX9EI/AAAAAAAAA38/BKcsshcxgIQ/s400/recipeswap_ford_bookcover.jpg" width="400" /></a></div><br /><b>The assignment this month was to remake the very epitome of a classic cookie, the Toll House Cookie. </b>When I received this assignment, I actually laughed. She could not have picked a recipe that would make me happier. The Toll&nbsp; House Chocolate Chip Cookie (straight off the Nestle bag) was the very first cookie I made. I've made countless variations of chocolate chip cookies through the years and no matter what changes, they are now and always have been my favorite cookie.<br /><br />This particular recipe, as pictured below was somewhat new to me though. I love the little story attached to the recipe and I'm looking forward to seeing stories like this with the future recipes. As I read through it initially, wondering what twists I might give it, what I noticed was that the directions stated to scoop the cookies by 1/2 teaspoonfulls. Now, it's entirely possible that the author was referring to a table size teaspoon for eating and not necessarily a measuring teaspoon. However, I had been wanting to make teeny bite-size cookies for a while now and this was the perfect opportunity.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iyXyWm3QrAg/TtatZCQfVPI/AAAAAAAAA30/vxB5dwr-3fM/s1600/recipeswap_tollhouse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-iyXyWm3QrAg/TtatZCQfVPI/AAAAAAAAA30/vxB5dwr-3fM/s400/recipeswap_tollhouse.jpg" width="400" /></a></div><br />As I thought about this recipe, I remembered making chocolate chip cookies for the first time. Then, I remembered making my other favorite cookie recipe from childhood: <b>Simple Peanut Butter Cookies. Just three equal ingredients, 1 cup peanut butter, 1 cup sugar and 1 egg, even a child is able to memorize the recipe.</b> Despite the simplicity of them, they are still the best peanut butter cookies I've tried.<br /><br />This is my twist on an old favorite. I absolutely loved the teeny tiny cookies. They were barely an inch across when baked.<br /><br /><b>Peanut Butter Chocolate Chip Cookie Bites - Grain Free</b><br />recipe makes approximately 100 tiny bites<br /><br />1 cup creamy peanut butter<br />1/2 cup sugar<br />1/2 cup light brown sugar<br />1 egg<br />3/4 cup semi-sweet chocolate chips<br /><br />Preheat oven to 350 degrees. In a medium size bowl, combine the peanut butter, sugars and egg. Stir to combine. Add the chocolate chips and stir again. Using a tiny 1/2 teaspoon measuring spoon, drop the batter onto a large baking sheet. 36 cookies fit onto each of my cookie sheets. Bake the bite-size cookies for about 8 minutes or until lightly browned. If you prefer crunchy cookies, bake an additional minute or two. Remove from the oven and cool on wire racks immediately. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uEG63LkJxgY/TtePwkRbNPI/AAAAAAAAA4k/2XhsWBvUE-E/s1600/peanut+butter+chocolate+chip+bites+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-uEG63LkJxgY/TtePwkRbNPI/AAAAAAAAA4k/2XhsWBvUE-E/s640/peanut+butter+chocolate+chip+bites+2.jpg" width="640" /></a></div><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/12/peanut-butter-chocolate-chip-cookie.html">Click here for printable recipe</a><br /><br /><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"><script src="%E2%80%9Dhttp://www.inlinkz.com/cs.php?id=105803%E2%80%9D" type="”text/javascript”"></script></div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"><script src="%E2%80%9Dhttp://www.inlinkz.com/cs.php?id=105803%E2%80%9D" type="”text/javascript”"></script></div><div class="MsoNoSpacing"></div><a href="http://www.inlinkz.com/wpview.php?id=105803&amp;r=http%3A%2F%2Fwww.burwellgeneralstore.com%2F">Visit the links HERE for more awesome recipes from the Vintage Recipe Swap!</a><br /><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"><script src="%E2%80%9Dhttp://www.inlinkz.com/cs.php?id=105803%E2%80%9D" type="”text/javascript”"></script></div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"><script src="%E2%80%9Dhttp://www.inlinkz.com/cs.php?id=105803%E2%80%9D" type="”text/javascript”"></script></div><div class="MsoNoSpacing"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-3312739021888417662?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com31tag:blogger.com,1999:blog-6031311734409903808.post-60431589079824079842011-12-04T04:00:00.003-07:002011-12-19T12:37:28.508-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HyD5QZYxnlw/Tte1sr3YWTI/AAAAAAAAA5k/ZtHyv_71fdw/s1600/vanilla+bean+sweet+potatoes+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-HyD5QZYxnlw/Tte1sr3YWTI/AAAAAAAAA5k/ZtHyv_71fdw/s640/vanilla+bean+sweet+potatoes+3.jpg" width="640" /></a></div><br /><br /><br /><br /><br /><br /><b>Without any added sugars at all, this is one of the best sweet potato dishes I have ever tasted.</b> I've made a pecan crusted brown sugar sweet potato dish for the past few Thanksgivings. That one is always popular, but this one is actually even better. My husband absolutely loved this and has already stated that he would happily eat this for a dessert.<br /><br />The sweet potatoes are roasted until they are bursting with rich flavor. <b>The color is intense and the flavor is almost indescribable. </b>The vanilla provides a delicious undertone to the dish and the butter and cream take this to a level I can only compare with a warm mousse. I served this on Thanksgiving and every single person who tasted it loved it. Two recipe requests and my husband's rave reviews to everyone who would listen, proved that it wasn't my imagination. This is an incredible sweet potato dish. We are all looking forward to having it again.<br /><br />For a girl who didn't think she liked sweet potatoes very much, I am now a solid convert. I've made sweet potatoes in three more recipes over the past week and I LOVE them.<br /><br /><b>Vanilla Bean Mashed Sweet Potatoes</b><br />recipe adapted from <a href="http://www.101cookbooks.com/archives/000589.html">101 Cookbooks</a><br /><br />3 lbs sweet potatoes, cleaned and left damp<br />1 1/3 cups heavy cream<br />2/3 vanilla bean, split lengthwise and seeds scraped<br />1/4 cup butter, softened to room temperature<br />1/2 - 1 teaspoon kosher salt, adjust to taste<br />1/8 - 1/4 teaspoon white pepper, adjust to taste<br /><br />Preheat the oven to 350 degrees. Place the potatoes on a baking sheet and bake until fork tender, about 1 hour. Remove from the oven and let cool for about 5 minutes, or until cool enough to handle with care. Peel and discard the skin. I cut mine in half and the skin basically fell right off of them with barely any effort. Place the potatoes in the bowl of a food processor*.<br /><br />While the potatoes are cooling from the oven, pour the cream into a small saucepan over medium heat. Add the scrapings from the vanilla bean, as well as the vanilla bean pod itself. Bring to a simmer and heat for 5 minutes, scraping the sides and stirring occasionally. Remove from heat. Use tongs to remove the vanilla bean or simply pour through a strainer onto the potatoes in the food processor.<br /><br />Puree the mixture until completely smooth and thickened. Season with salt and pepper. Keep covered and warm until serving**.&nbsp;&nbsp; <br /><br />* The original directions are for a food processor, however I do not have one right now. I made this using a hand potato masher and the blender, pureeing the potatoes in two separate batches. It worked great, but it definitely would have been simpler with the food processor.<br /><br />** I made these the day before. I cooled them completely and them covered them and placed them in the refrigerator. A couple hours before serving them, I set them on the counter to come closer to room temperature. Then, I warmed them in the oven at 350 degrees for about half an hour. Stir before serving.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-nJJOYX6cT7g/Tte10KihMcI/AAAAAAAAA5s/THQazPgrC08/s1600/vanilla+bean+sweet+potatoes+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="418" src="http://1.bp.blogspot.com/-nJJOYX6cT7g/Tte10KihMcI/AAAAAAAAA5s/THQazPgrC08/s640/vanilla+bean+sweet+potatoes+1.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/12/vanilla-bean-mashed-sweet-potatoes.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-6043158907982407984?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com22tag:blogger.com,1999:blog-6031311734409903808.post-50613200438723257232011-12-03T04:00:00.011-07:002011-12-03T04:00:11.150-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IS2VtVAVkoY/TtVCODAMcII/AAAAAAAAA3c/M4UrWY1RMrI/s1600/caramelized+brussels+sprouts+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-IS2VtVAVkoY/TtVCODAMcII/AAAAAAAAA3c/M4UrWY1RMrI/s640/caramelized+brussels+sprouts+4.jpg" width="640" /></a></div><br /><br />Yes, you read that right, Mom. <b>I made brussels sprouts and I LIKED them.</b> I actually liked them so much; I found myself eating a crazy amount of these just as soon as I finished taking a picture of them. They tasted incredible.<b> Lightly sweetened with brown sugar and still crisply warm from the stove, these are addictive. </b>(They really must be, because I'm still shocked that I enjoyed them!)<br /><br />I have been on a mission to like brussels sprouts for a while now. I've made them a couple times recently and been unimpressed. The turning point for me, was the shredding. In this recipe, the brussels sprouts are finely sliced and basically shredded into ribbons. This eliminated any of the bitterness that I usually associate with brussels sprouts. I can hardly wait to make these again.<br /><br /><b>Caramelized Brussels Sprouts</b><br />recipe adapted from <a href="http://www.eatliverun.com/caramelized-brussels-sprouts/">Eat Live Run</a><br /><b> </b><br />1 tablespoon olive oil<br />1 large clove garlic, minced<br />20 small brussels sprouts, sliced as thinly as possible<br />1/4 teaspoon kosher salt<br />2 tablespoons brown sugar, I used dark brown, but light or dark should work<br /><br />Heat the olive oil in a large skillet, over medium high heat. Add the garlic and saute just until fragrant, about 30 seconds. Add the brussels sprouts and stir gently to coat with oil. Continue sauteing until the brussels sprouts are bright green and tender, about 5-6 minutes. Remove from the heat. Add the salt and brown sugar and toss to combine. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/11/caramelized-brussels-sprouts.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-5061320043872325723?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com12tag:blogger.com,1999:blog-6031311734409903808.post-2699716098126701872011-12-02T04:00:00.001-07:002011-12-02T06:59:12.610-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Aiu6rmLWS_E/TteheQwz-XI/AAAAAAAAA4s/CJRG8g3MQN4/s1600/cranberry+cake+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-Aiu6rmLWS_E/TteheQwz-XI/AAAAAAAAA4s/CJRG8g3MQN4/s640/cranberry+cake+4.jpg" width="640" /></a></div><br />A few weeks ago, my friend Valerie made this to share with friends. The moment I tasted it, I asked for the recipe. <b>Tart cranberries, sweet buttery cake and a fantastic texture all combined to basically beg me to eat another piece.</b> This is an absolutely perfect cake that takes very little effort to make. No icing, no topping, nothing else is necessary at all. It was reminiscent to me of a coffeecake in texture, but much lighter than the typical heavy version.<br /><br /><b>This might be the only cake I've ever tasted that basically screams holidays to me.</b> It is pure heaven to eat. I made nine different desserts for a Thanksgiving event and this was my absolute favorite, by far.&nbsp; While I sent almost all the other leftover sweets home with friends and family, I saved two small pieces of this just for myself. I also picked up two more bags of cranberries, so that I will be able to enjoy this cake throughout the coming year!<br /><br /><b>Cranberry Christmas Cake</b><br /><br />3 eggs<br />2 cups sugar<br />3/4 cup butter, softened<br />1 teaspoon vanilla<br />2 cups AP flour<br />12 oz fresh cranberries<br /><br />Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.<br /><br />Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PX_lzU1IPuo/TteiG1kNiuI/AAAAAAAAA48/NspJ4M_CnCg/s1600/cranberry+cake+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-PX_lzU1IPuo/TteiG1kNiuI/AAAAAAAAA48/NspJ4M_CnCg/s640/cranberry+cake+3.jpg" width="640" /></a></div><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/12/cranberry-christmas-cake.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-269971609812670187?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com33tag:blogger.com,1999:blog-6031311734409903808.post-60213778120540038512011-12-01T04:00:00.050-07:002011-12-01T12:30:54.564-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-61PEXMsKZWw/TtVDtXREFPI/AAAAAAAAA3k/Do4evmILPPk/s1600/ginger+and+honey+roasted+almonds.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-61PEXMsKZWw/TtVDtXREFPI/AAAAAAAAA3k/Do4evmILPPk/s640/ginger+and+honey+roasted+almonds.jpg" width="640" /></a></div><br /><b>Ginger and honey give an awesome twist to the classic burnt sugar almonds that I usually make this time of year.</b> These are so much healthier with loads less sugar and they turned out even more delicious than the sugared ones everyone loves. These disappeared ridiculously fast!<br /><br /><b>Ginger and Honey Roasted Almonds</b><br />recipe adapted from <a href="http://purplefoodie.com/ginger-and-honey-roasted-almonds/">Purple Foodie</a><br /><br />2 cups raw almonds<br />1/4 cup dark brown sugar<br />1 teaspoon kosher salt<br />1 teaspoon ground ginger<br />1 1/2 tablespoons honey<br />1 tablespoon water<br />1 teaspoon coconut oil (or another flavorless and odorless oil)<br /><br />Preheat oven to 325 degrees. Place the nuts on a large baking sheet in a single layer. Toast in the oven until nuts are fragrant, approximately 15 minutes. While the nuts are roasting, combine the sugar, salt and ginger in a small bowl and set aside.<br /><br />In a medium saucepan, over high heat, combine the honey, water and oil and bring to a boil. Reduce the heat to low and add the almonds when they are done in the oven. Cook, stirring every so often, until all the liquid has evaporated and the honey has thoroughly coated the almonds. This should take less than 5 minutes. The almonds should be shiny at this point.<br /><br />Sprinkle the sugar mixture over the coated almonds, about a tablespoon at a time. Stir well between each addition. Once all of the sugar is combined with the nuts, toss to combine thoroughly. Spread the warm almonds in a single layer on top of parchment paper or a silpat mat to cool. Use a couple of forks or your fingers to separate the still warm almonds if they clump together while they are cooling.<br /><br />Store in an airtight container. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/11/ginger-and-honey-roasted-almonds.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-6021377812054003851?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com17tag:blogger.com,1999:blog-6031311734409903808.post-11188695759821224532011-11-30T04:00:00.006-07:002011-11-30T04:00:04.795-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-B2YFlIB5M34/TtU9OS1-reI/AAAAAAAAA3M/sGdFpZdSc2E/s1600/rustic+vegetable+beef+soup+with+steam+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-B2YFlIB5M34/TtU9OS1-reI/AAAAAAAAA3M/sGdFpZdSc2E/s640/rustic+vegetable+beef+soup+with+steam+1.jpg" width="640" /></a></div><br />In the mood for lots of vegetables and wanting something light for dinner, this soup was exactly what I was craving. I kept the vegetables fairly large and simmered the soup only until everything was tender. Loaded with so many vegetables, this was almost closer to a stew than a soup. Whatever you call it, this was a great warm meal for a cool fall night.<br /><br /><b>Rustic Vegetable Beef Soup</b><br /><br />1 lb ground beef<br />4 stalks celery, roughly chopped, about 2 cups<br />3 large carrots, roughly chopped, about 2 cups<br />1 small onion, roughly chopped<br />1 cup corn kernels, frozen<br />1 cup green beans, frozen<br />28 oz petite diced tomatoes<br />3 cups beef broth or water (if water - add 1 tablespoon beef bouillon)<br />1/2 small head of cabbage, sliced thinly<br />1 1/2 teaspoon basil, more to taste<br />1 1/2 teaspoon oregano, more to taste<br />1 teaspoon granulated garlic, powder is fine as well, more to taste<br />Kosher salt, to taste<br />Fresh cracked black pepper, to taste<br /><br />In a large pot, over medium heat, brown the ground beef and season generously with salt and pepper. When the meat is almost browned, add the onions, carrots, celery, corn, green beans and tomatoes. Stir to combine. Add the beef broth and the basil, oregano, garlic, salt and pepper. Bring to a boil and then reduce the heat to a simmer. Simmer for about 20-30 minutes or until the vegetables are almost tender.<br /><br />Taste the broth and adjust seasonings as desired. In the final five minutes of cooking, add the cabbage and stir to mix through the soup. Remove from the heat once the cabbage is tender. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UqoouYFgDCI/TtU9VXuoewI/AAAAAAAAA3U/EYaISLJ9Mos/s1600/rustic+vegetable+beef+soup+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-UqoouYFgDCI/TtU9VXuoewI/AAAAAAAAA3U/EYaISLJ9Mos/s640/rustic+vegetable+beef+soup+3.jpg" width="640" /></a></div><br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/11/rustic-vegetable-beef-soup.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-1118869575982122453?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com16tag:blogger.com,1999:blog-6031311734409903808.post-36572344828743587682011-11-29T16:00:00.001-07:002011-11-29T16:00:00.927-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-0n7Sd0TSHZ8/TtU5sPD7o3I/AAAAAAAAA3E/6FlQLofdP3M/s1600/simple+turkey+salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-0n7Sd0TSHZ8/TtU5sPD7o3I/AAAAAAAAA3E/6FlQLofdP3M/s640/simple+turkey+salad.jpg" width="640" /></a></div><br />With just a little bit more turkey leftover from our Thanksgiving feast, this was a quick and tasty lunch for the kids and me. My boys enjoyed their salad by itself, with some crackers on the side. I had mine on a bed of spring mix with chopped tomatoes and cucumbers.<br /><br />3 tablespoons mayonnaise<br />3 tablespoons sour cream<br />1 1/2 teaspoons freshly squeezed lemon juice, start with 1 teaspoon and adjust to taste<br />freshly cracked black pepper, to taste<br />kosher salt, to taste<br />2 cups light and dark meat turkey, chopped<br />1 large stalk celery, finely sliced, about 1/2 cup<br />1/3 - 1/2 cup walnuts, toasted and then chopped<br /><br />In a medium size mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, salt and pepper. Adjust seasonings as needed. Add the turkey, celery and nuts and stir to combine. Enjoy!<br /><br /><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/11/simple-turkey-salad.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-3657234482874358768?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com9tag:blogger.com,1999:blog-6031311734409903808.post-70217501519178859082011-11-29T04:05:00.003-07:002011-11-29T07:28:20.276-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-eVJqEuBXHH0/Tr4y13-lqbI/AAAAAAAAAtg/5uWdwns_X6E/s1600/pineapple+teriyaki+chicken+bowls+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="412" src="http://3.bp.blogspot.com/-eVJqEuBXHH0/Tr4y13-lqbI/AAAAAAAAAtg/5uWdwns_X6E/s640/pineapple+teriyaki+chicken+bowls+1.jpg" width="640" /></a></div>A while back, my friend Jill described her family's pineapple tacos to me. I couldn't get them out of my mind. So, when pineapples went on sale last week, I knew exactly what I would be making. These were every single bit as awesome as I had hoped. I am really looking forward to making them again.<br /><br />I adapted the recipe slightly, because I am partial to bowls over tacos. However you serve them, they are delicious. Every member of the family enjoyed these, from my husband to the baby. Adjust the recipe as desired for your tastes. All measurements are approximate, so I'm just going to list ingredients below.<br /><br /><b>Pineapple Teriyaki Chicken Bowls and Tacos</b><br /><br /><a href="http://barefeetinthekitchen.blogspot.com/2011/11/chicken-with-teriyaki-hoisin-sauce.html">Teriyaki chicken</a> (this can also be made by tossing cooked chicken with store-bought sauce)<br />Fresh pineapple, cut into bite size pieces<br />Lettuce, chopped<br />Tomatoes, chopped<br />Green onions, sliced thinly<br />Mozzarella or Monterrey jack cheese, shredded<br />Cooked rice for bowls or <a href="http://barefeetinthekitchen.blogspot.com/2011/07/whole-wheat-tortillas.html">tortillas</a> for tacos<br /><br />Layer the above ingredients into bowls or onto tortillas. Enjoy!<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-i2GonvV6Qzk/Tr4zLqNzr3I/AAAAAAAAAto/TMH0eeYLa_Y/s1600/pineapple+teriyaki+chicken+tacos+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-i2GonvV6Qzk/Tr4zLqNzr3I/AAAAAAAAAto/TMH0eeYLa_Y/s640/pineapple+teriyaki+chicken+tacos+1.jpg" width="640" /></a></div><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/11/pineapple-teriyaki-chicken-bowls-and.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-7021750151917885908?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com18tag:blogger.com,1999:blog-6031311734409903808.post-46499704238003712262011-11-28T04:10:00.001-07:002012-01-16T06:28:13.543-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GbxiEBUnJfI/Tr40FfOHLsI/AAAAAAAAAtw/OzlE40xv_bQ/s1600/teriyaki+hoisin+sauce+chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="http://2.bp.blogspot.com/-GbxiEBUnJfI/Tr40FfOHLsI/AAAAAAAAAtw/OzlE40xv_bQ/s640/teriyaki+hoisin+sauce+chicken.jpg" width="640" /></a></div><br />To quote <a href="http://jennsfoodjourney.blogspot.com/">Jenn</a>, this post is truly all about the sauce. I needed teriyaki sauce for a meal I wanted to make, so I went straight to the queen of sauces. If Jenn ever writes a sauce cookbook, I will be first in line to buy it. This sauce was perfect. It was the best teriyaki sauce I've ever tasted.<br /><br />My note: The recipe below makes a very small amount of sauce. Even though it turned out to be plenty for the amount of chicken that I made, I will probably double it next time.<b>&nbsp;</b><br /><br /><b>Teriyaki Hoisin Sauce</b><br />recipe adapted from <a href="http://jennsfoodjourney.blogspot.com/2011/03/teriyaki-hoisin-sauce.html">Jenn's Food Journey</a><br /><br />3 tablespoons light brown sugar<br />2 tablespoons soy sauce<br />1 tablespoon rice vinegar<br />1 tablespoon Hoisin sauce<br />1 tablespoon water<br />1 teaspoon sesame oil<br />2 teaspoons arrowroot starch or cornstarch<br />1/4 teaspoon garlic powder<br />1/8 teaspoon ground ginger<br /><br />In a small saucepan, whisk all the ingredients together until well combined. Bring everything to a boil and then reduce heat to a simmer just until the sauce thickens. Remove from the heat and allow to cool.<br /><br /><b>To Cook the Chicken:</b><br /><br />1 1/2 lbs chicken<b> </b>(white or dark meat)<b>, </b>diced into&nbsp; bite size pieces<br />1 tablespoon olive oil <br />kosher salt<br />freshly cracked black pepper<br />granulated garlic<br /><br />In a skillet, over medium high heat, warm the oil and add the chicken pieces. Season with salt, pepper and garlic. Cook the chicken until the meat is no longer pink, turning the pieces as needed. When the meat is cooked through, place in a small bowl and pour the above teriyaki sauce on top. Toss thoroughly to coat. Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Lnx_l07Tses/Tr40ONCqq7I/AAAAAAAAAt4/J1q_wmlu1nw/s1600/teriyaki+hoisin+sauce+chicken+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="http://2.bp.blogspot.com/-Lnx_l07Tses/Tr40ONCqq7I/AAAAAAAAAt4/J1q_wmlu1nw/s640/teriyaki+hoisin+sauce+chicken+1.jpg" width="640" /></a></div><a href="http://barefeetinthekitchen-recipes.blogspot.com/2011/11/chicken-with-teriyaki-hoisin-sauce.html">Click here for printable recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031311734409903808-4649970423800371226?l=barefeetinthekitchen.blogspot.com' alt='' /></div>Maryhttp://www.blogger.com/profile/16576182360963956966noreply@blogger.com19