tag:blogger.com,1999:blog-30797029049615843922024-03-05T08:07:15.982-06:00Sarah's FaresMy Online Recipe FileSarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.comBlogger177125tag:blogger.com,1999:blog-3079702904961584392.post-55997204852849396232014-12-24T09:56:00.003-06:002014-12-24T09:56:56.353-06:00Brussel Sprouts with Bacon<div class="separator" style="clear: both; text-align: center;">
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This is a GREAT way to eat Brussels sprouts! We had this at Thanksgiving and I'm making them again tonight for our Christmas Eve feast. It's simple and delicious. Enjoy!<br />
<br />
<b>Brussels Sprouts with Bacon</b><br />
<b><br /></b>
3 slices bacon, chopped<br />
1 T. olive oil<br />
1 shallot, chopped<br />
1.5 lbs. Brussels sprouts, trimmed and halved<br />
Salt and pepper, to your taste<br />
1 c. chicken broth<br />
<br />
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper lined plate. Add olive oil to the pan with the bacon grease and add the shallots and saute 1-2 minutes. Add the Brussels sprouts and coat in oil. Cook 2-3 minutes until they begin to soften. Add the chicken broth and bring to a bubble, then cover and reduce the heat to medium low. Cook about 10 minutes, until tender. Transfer to a serving dish with a slotted spoon and top with cooked bacon bits.<br />
<br />
<b>Source: </b><a href="http://www.foodnetwork.com/recipes/rachael-ray/brussels-sprouts-with-bacon-recipe.html">Rachael Ray</a>Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-55849870637885665372014-12-15T07:00:00.000-06:002014-12-15T07:00:00.206-06:00Mini Raspberry Cheesecakes<div class="separator" style="clear: both; text-align: center;">
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I made these at my parents' house several years ago and they were such a festive (and delicious) Christmas treat! It's kind of a tragedy I haven't made them since, but I'm hoping to remedy that this year. These are so cute and are actually pretty easy to make. My swirls weren't the most beautiful, but I'm sure you can do much better! These would make a great treat to bring to any holiday party or to bring to some friends this season.<br />
<br />
<b>Mini Raspberry Cheesecakes</b><br />
<b><br /></b>
For the crust:<br />
<br />
1.5 cups graham cracker crumbs<br />
4 T. unsalted butter, melted<br />
3 T. sugar<br />
<br />
For the raspberry swirl:<br />
<br />
6 oz. fresh raspberries (you can use thawed frozen ones)<br />
2 T. sugar<br />
<br />
For the filling:<br />
<br />
2 lbs. cream cheese, at room temperature<br />
1.5 c. white sugar<br />
Pinch of salt<br />
1 tsp. vanilla extract<br />
4 large eggs, at room temperature<br />
<br />
Preheat the oven to 325 degrees. Line cupcake pans with paper liners. In a small bowl, combine the crust ingredients. Stir together with a fork until well blended and the crumbs are moistened. Press 1 T. of the mixture into the bottom of each cupcake liner. (Use a small glass or measuring cup or something to press down). Bake until just set, about 5 minutes. Transfer to a cooling rack.<br />
<br />
To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds. Set aside.<br />
<br />
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.<br />
<br />
To assemble, spoon 3 T. of the cheesecake batter over the crust in each cupcake liner. dot a 1/2 tsp. of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.<br />
<br />
Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. They will look quite puffed initially but will return to normal quickly. Transfer to a wire cooling rack and let cool to room temperature. Chill in the refrigerator for at least 4 hours before serving.<br />
<br />
<b>Source: </b><a href="http://www.annies-eats.com/2010/08/06/raspberry-swirl-cheesecake-cupcakes/">Annie's Eats</a>Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-87587222836110292532014-12-12T14:30:00.002-06:002014-12-12T14:30:29.306-06:00Dark Chocolate Orange Lacey Cookies<div class="separator" style="clear: both; text-align: center;">
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I have been dreaming about these cookies ever since I made this last year at Christmas time. To me they just taste like Christmas. Almonds, orange zest, dark chocolate - they are perfect! You can make these several different ways, but I prefer them with chocolate sandwiched between them. (Who wouldn't?) Apparently they are a Trader Joe's knock-off. I've never had the Trader Joe's version but these are delicious! They are extremely thin, with crisp edges and slightly chewy middles. They are extremely addicting, so beware! I can't wait to make them again this weekend!<br />
<br />
<b>Dark Chocolate Orange Lacey Cookies</b><br />
<i>There is a waiting period after you mix these up before you bake them, so plan accordingly!</i><br />
<br />
1/2 c. brown sugar<br />
2 T. butter<br />
1 T. vanilla<br />
2 T. milk<br />
1/4 c. honey<br />
1/3 c. all-purpose flour<br />
1/2 c. almonds, coarsely ground<br />
1/2 tsp. cinnamon<br />
1 heaping tsp. orange zest<br />
1/2 c. dark chocolate (for dipping - or any chocolate you like)<br />
<br />
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats. In a medium saucepan, combine the butter, sugar, milk, vanilla, and honey and cook over medium to medium high heat until you reach a boil, stirring continuously. Once in reaches a rolling boil, let it boil for one minute and then remove from the heat and set aside.<br />
<br />
In a mixing bowl, combine the flour, almonds, cinnamon and orange zest. Add this mixture slowly to the wet mixture until fully incorporated. Let the mixture rest for 20 minutes until cool enough to handle. If it is too stiff to work with when you return, reheat it slightly over low heat.<br />
<br />
Drop teaspoon-sized balls onto your baking sheets, leaving about 3 inches of space between each because they will spread a lot. Let them cook for 6-8 minutes. If you want them crunchier like toffee leave them in longer. Remove when the centers are bubbling and they are a golden brown color. Let cool on the tray for 3-5 minutes before removing them.<br />
<br />
Melt your chocolate in the microwave or in a double-boiler. Add a teaspoon or so of chocolate in between two cookies and sandwich them together. You can also wrap them into a tube shape while they're stills lightly warm and dip them in chocolate or just leave them plain. If your chocolate isn't hardening, you can put them in the fridge for about 15 minutes. Enjoy!<br />
<br />
<b>Source: </b><a href="http://myjerusalemkitchen.com/2011/05/22/dark-chocolate-almond-orange-lace-cookies-florentines/">My Jerusalem Kitchen</a>Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-51279612027533970942014-08-25T14:58:00.001-05:002014-09-10T10:15:11.829-05:00Falafel<div class="separator" style="clear: both; text-align: center;">
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It's falafel time! Are you familiar with falafel? They are made from ground chickpeas along with spices and then formed into balls and deep-fried in oil. What's not to love? Hehe. They are a popular street food in the Middle East (and all over now) and are commonly eaten in a pita topped with pickled vegetables or salad and tahini sauce. I first tried falafel a few years ago when we lived in Pittsburgh and I loved it! Since then I've been wanting to try making them at home, but never got around to it until my super awesome sister Heidi came to visit last month. We made them together and they were SOOO good! There is a lot of wait time and you have to plan in advance if you want to make them, but the actual time spent working is quite minimal. Looking at this picture makes my mouth water! I better make them again soon!<br />
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<i>My cute sister Heidi! Falafel-frying extraordinaire!</i></div>
<b>Falafel</b><br />
<b><br /></b>
<i>You'll need to start soaking your chickpeas the day before you want to make this and then the mixture has to sit in the refrigerator for 1-2 hours after you combine everything, so plan ahead! You also need a food processor or powerful blender to make these. Makes about 30 falafels.</i><br />
<i><br /></i>
1 lb. (about 2 cups) dry chickpeas/garbanzo beans<br />
1 small onion, quartered<br />
1/4 cup. fresh parsley<br />
3-5 cloves garlic<br />
1.5 T. flour<br />
1 3/4 tsp. salt<br />
2 tsp. cumin<br />
1 tsp. ground coriander<br />
1/4 tsp. black pepper<br />
1/4 tsp. cayenne pepper<br />
pinch of ground cardamom<br />
Vegetable oil for frying (grapeseed, canola, or peanut)<br />
<br />
The night before you plan to serve these, pour the chickpeas into a large bowl and cover them by about 3 inches of water. Let them soak overnight. They will double in size. They will still be quite hard, but don't despair, they'll chop up just fine.<br />
<br />
1-2 hours before you cook the falafel, drain and rinse the garbanzo beans well. Pour them into the food processor along with the onion, garlic, parsley, flour, salt, cumin, coriander, black pepper, cayenne pepper, and cardamom (everything but the oil).<br />
<br />
Pulse all ingredients together until a rough, coarse meal forms. You may have to scrape down the sides several times. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together when you clump it with your fingers, but you don't want it so processed that it turns into hummus/mush.<br />
<br />
Once the mixture has reached the desired consistency, pour it out into a bowl and use a fork to stir. Remove any large chickpea chunks the processor may have missed. Cover the bowl with plastic wrap and let sit in the refrigerator for 1-2 hours.<br />
<br />
Remove from the refrigerator and fill a skillet or saucepan with oil to a depth of at least 1.5 inches. Heat the oil slowly over medium heat. Meanwhile, form the falafel mixture into round balls using wet hands or a cookie scoop, about 2 T. per ball. They should stick together quite well. If not, you may need to process them more until they become more paste-like.<br />
<br />
Test your oil by dropping a tiny amount of the mix in the oil. If it sizzles and bubbles, you are ready to go! You can also fry a whole ball first to check your temperature. It should take about 2-3 minutes per side to get nice and deep golden brown. If it's faster than that, your oil is too hot and the middle will not be cooked all the way, but you also don't want them to take longer than that or they will get dried out.<br />
<br />
Fry about 5 or more at a time, depending on how much space you have. Remove with a slotted spoon onto a paper towel-lined plate.<br />
<br />
Serve the falafels fresh and hot. They are best alongside hummus or creamy tahini or stuffed into a pita.<br />
<br />
<b>Source: </b><a href="http://toriavey.com/toris-kitchen/2011/01/falafel/">Tori Avey</a>Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com1tag:blogger.com,1999:blog-3079702904961584392.post-41045141380452730942014-08-25T07:00:00.000-05:002014-08-25T07:15:34.806-05:00Multi-Grain Pancake Mix<div class="separator" style="clear: both; text-align: center;">
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I've lost count of how many pancake recipes I have on this blog, but whatever. I guess I like pancakes. Funny thing is, I never actually liked pancakes as a kid, so maybe it is my eternal goal to find every delicious pancake recipe out there to prove that pancakes are actually delicious. And they are! (When they're made from scratch anyway...)<br />
<br />
So on to the recipe. The mix comes from King Arthur Flour, but I found this jazzed up version on Annie's Eats. The mix is awesome - totally healthy with hardly any sugar and lots of whole grains, but it tastes a little boring without the improvements. All she did was add lemon zest and vanilla and it completely elevates the flavors! I also love to add blueberries because, come on, who <i>doesn't </i>love blueberry pancakes (Besides my three year-old, ahem). The blueberries are not necessary, but if you like blueberries, you'll love them in here. Enjoy!<br />
<br />
<b>Multi-Grain Pancake Mix</b><br />
<i>This original recipe is from King Arthur Flour, and doesn't include the lemon zest or vanilla. It's a good recipe without those, but it's amazing with them! I found this version at Annie's Eats and it makes it so much better. I love them with the addition of blueberries too - fresh or frozen.</i><br />
<i><br /></i>
<i>Makes about 10 cups mix. Each batch (using 1 cup mix) makes about 8 pancakes - multiply as needed.</i><br />
<b><br /></b>
<i>For the mix:</i><br />
3 1/2 c. old-fashioned rolled oats<br />
5 c. white whole wheat flour (or combo of red & white if you prefer)<br />
3 T. sugar<br />
3 T. baking powder<br />
1 T. salt<br />
1 T. baking soda<br />
3/4 c. vegetable oil<br />
<br />
<i>To make the pancakes:</i><br />
1 c. pancake mix<br />
3/4 c. buttermilk<br />
1 large egg, lightly beaten<br />
1 tsp. vanilla extract<br />
1/2 tsp. lemon zest<br />
blueberries, fresh or frozen, optional<br />
<br />
To make the pancakes, add the oats to the bowl of a food processor until finely ground (but not a powder). Transfer the oats to the bowl of an electric mixer and add in the flour, sugar, baking powder, salt and baking soda. Mix on low speed to combine (or you can do this by hand if needed). Drizzle the vegetable oil into the bowl slowly while the mixer is running and continue to mix until evenly combined and the mixture clumps slightly when squeezed together.<br />
<br />
Transfer the mix to an airtight container. It will keep for a week at room temperature or for a long long time in the freezer.<br />
<br />
To make the pancakes, mix together 1 c. pancake mix (this can easily be doubled, tripled, etc.) with the buttermilk, egg, vanilla, and lemon zest. Whisk the batter until mostly smooth. Let the batter stand 5-10 minutes before using, allowing the grains to soak up the liquid (up to 20 minutes is great too, but I find I usually don't have time for that in the morning).<br />
<br />
Heat a skillet or griddle over medium heat and lightly grease with spray, oil, or butter. Ladle 1/4 cup batter for each pancake and then dot with blueberries (however many you like). Allow to cook until bubbles begin to form on the top surface. Use a large spatula to flip the pancakes and cook on the other side until light golden and cooked through. Repeat with remaining batter and serve.<br />
<br />
<b>Source: </b>Adapted slightly from <a href="http://www.annies-eats.com/2013/06/10/baking-with-whole-grains-whole-grain-pancake-mix/">Annie's Eats</a>, which was adapted from <a href="http://www.kingarthurflour.com/">King Arthur Flour</a>Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-23410702144229943382014-08-11T13:09:00.001-05:002014-08-12T07:12:27.033-05:00Granola Balls<div class="separator" style="clear: both; text-align: center;">
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We found these over at Mel's Kitchen Cafe and we love them! They are the perfect little snack. I've made a few changes - reducing the amount of honey and chocolate chips - to make them taste more like a snack and less like a dessert. You can experiment with different nut butters and add-ins as well to make your own creation. We've tried peanut butter and almond butter, dried fruit instead of chocolate chips, and adding chia seeds into the mix and they've all been delicious! They come together very quickly and stay fresh for quite awhile. Enjoy!<br />
<br />
<b>Granola Balls</b><br />
<b><br /></b>
<i>You can easily experiment with different add-ins - just try to keep the wet:dry ratio about the same. Let me know what you try! </i>:)<br />
<br />
*<i>You can use Rice Krispies if that's all you have; I just prefer all natural crisped brown rice cereal because it's usually just one ingredient and whole grain.</i><br />
<b><br /></b>
2 c. quick oats<br />
1 c. crispy brown rice cereal*<br />
1 c. natural peanut butter<br />
1 c. ground flaxseed<br />
1/2 c. mini chocolate chips<br />
1/2 c. honey<br />
2 T. coconut oil<br />
2 tsp. pure vanilla extract<br />
<br />
Combine all ingredients in a large bowl, mixing gently so you don't crush the rice cereal. Mix until well combined. Using a cookie scoop (or spoon/hands), drop rounded balls about the size of a walnut onto a lined cookie sheet. Refrigerate for 1-2 hours, then transfer to an airtight container or ziploc bag to store in the refrigerator or freezer. They'll stay fresh for a week or so in the refrigerator and several months in the freezer.<br />
<br />
<b>Source: </b>Adapted from <a href="http://www.melskitchencafe.com/no-bake-healthy-granola-bites/">Mel's Kitchen Cafe</a><br />
<br />Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com2tag:blogger.com,1999:blog-3079702904961584392.post-8773443208702420792014-07-30T13:06:00.001-05:002014-07-30T13:06:58.745-05:00Confetti Corn<div class="separator" style="clear: both; text-align: center;">
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What? I'm blogging? I know, shocker. Turns out, moving across the country every year is kind of time-consuming. Nevertheless, we still have to eat. And we've been eating well! We are now in the Midwest, home to lots and lots of corn. Now, I LOVE corn on the cob, so I'm always hesitant to do anything with fresh corn rather than slather it in butter, salt and pepper, and devour it while getting it all over my face. BUT, if you're ready for something different, or if you're having company and don't want everyone awkwardly picking corn and pepper out of their teeth, than this is a great use of those fresh ears of corn. Also, if you have leftover corn on the cob you don't know what to do with, this is a great way to use it up. Just reduce the cook time after you add the corn to 1-2 minutes, or until heated through. This dish is fresh and flavorful, and it comes together very easily, which is essential for a side dish. I've made it twice in the last few weeks, and I need to make it again soon! Enjoy!<br />
<br />
<b>Confetti Corn</b><br />
<i>Ina Garten suggests chopping the onion and pepper in 1/2 inch pieces, but I prefer them smaller and I'm pretty sure my kids do too. I've put 1/4-inch on here, but be aware that's a change from the original recipe. </i><br />
<i><br /></i>
2 T. olive oil<br />
1/2 c. small-diced red onion<br />
1 small orange bell pepper, 1/4-inch diced<br />
2 T. butter<br />
kernels cut from 5 ears un-cooked yellow or white corn (about 4 cups)<br />
1 1/2 tsp. kosher salt<br />
1 tsp. freshly ground black pepper<br />
2 T. julienned fresh basil, minced fresh chives and/or minced fresh parsley<br />
<br />
Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.<br />
<br />
Add the butter to the pan and allow it to melt. Add the corn, salt, and pepper, and continue to cook, stirring occasionally, for 5-7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the fresh herbs, and serve.<br />
<br />
<b>Source: </b>Slightly adapted from <a href="http://www.amazon.com/Barefoot-Contessa-Back-Basics-Ingredients/dp/1400054354">Barefoot Contessa Back to Basics</a>Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-5170796449518106302014-04-14T17:59:00.001-05:002014-04-14T18:00:40.913-05:00Asian-style Meatballs<div class="separator" style="clear: both; text-align: center;">
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It's funny how things change when you have kids. I used to think going to the eye doctor was the worst form of torture imaginable, but I just went a few weeks ago, and it was actually quite pleasant! I got to sit in a waiting room all by myself, I read a magazine, I chatted with other adults, etc. Sure, I had an eye exam too, but the overall experience was quite lovely. While I was perusing some home-type of magazine I can't even remember, I came across a delicious looking recipe for asian meatballs. Maybe I was just hungry because it was 5:00 and I hadn't eaten dinner yet, but I found myself really wishing I could eat them right then! Well two days later, I had no desire to make what I had originally planned for dinner, but I realized I had everything I needed to make these! Hooray! And wow, they were so delicious. The flavors just explode in your mouth. The kids devoured them and much to my dismay, there were no leftovers. :( Winner!<br />
<br />
<b>Asian-style Meatballs</b><br />
<i>These are pretty soft and squishy when being assembled, but oh-so-moist and tender and delicious when cooked!</i><br />
<b><br /></b>
1 lb. ground turkey<br />
1/2 tsp. sea salt<br />
1/2 tsp. freshly ground pepper<br />
1 garlic clove, finely minced<br />
1 tsp. freshly grated ginger (or 1/2 tsp. dried ground)<br />
1 T. soy sauce<br />
2 tsp. pure maple syrup<br />
4 T. vegetable oil, divided<br />
<br />
Heat 2 T. oil in a large skillet over medium-high heat. In a medium-sized bowl, combine remaining ingredients thoroughly. Roll or scoop into golf ball-sized meatballs and fry in oil on all sides until done. <i>I'm sure you could also bake these with great results.</i><br />
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<b>Source: </b>Gwyneth Paltrow recipe (few slight changes)Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-91819263878751937562014-03-13T06:00:00.000-05:002014-03-13T06:00:03.543-05:00Chicken Enchilada Soup<div class="separator" style="clear: both; text-align: center;">
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It's kind of ridiculous how many recipes I have on here for taco soup, or enchilada soup, or some variation, but this is another new one and it's the best yet! My little sister Heidi (shout-out!), who happens to be an awesome cook, made this for me and my family last summer when we were visiting her in Iowa. It was so delicious and I'm not sure why it took me so long to try it out myself. There are so many wonderful flavors going on in this soup. It's cooked in the crockpot all day, but then you add lots of fresh vibrant toppings that livens it up. The whole family loved it! I'll definitely be making this again.<br />
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<b>Crockpot Chicken Enchilada Soup</b><br />
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2 tsp. olive oil<br />
1/2 cup onion, chopped<br />
3 cloves garlic, minced<br />
3 c. low-sodium chicken broth<br />
8 oz. can tomato sauce<br />
1-2 tsp. canned chipotle chili in adobo sauce, chopped<br />
15 oz. can black beans, rinsed and drained<br />
14.5 oz can petite diced tomatoes<br />
2 c. frozen corn<br />
1 tsp. cumin<br />
1/2 tsp. dried oregano<br />
1 lb. chicken breasts<br />
1/4 c. chopped green onions, for topping<br />
cilantro, roughly chopped, for topping<br />
sour cream, shredded cheese, & tortilla chips, for topping<br />
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Heat oil in a saucepan over medium heat. Add onion and garlic and saute until soft, about 3-4 minutes. Slowly add the chicken broth, tomato sauce, and chipotle chili and bring to a boil. Remove from heat and pour into crockpot.<br />
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To the crockpot, add beans, tomatoes, corn, cumin, and oregano and stir. Add the chicken breasts; cover and cook on low for 4-6 hours.<br />
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Remove chicken and shred with two forks. Place back into the soup, taste and add more salt if needed. Serve in bowls and top with desired toppings.<br />
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<b>Source: </b><a href="http://www.skinnytaste.com/2011/12/crock-pot-chicken-enchilada-soup.html">Skinnytaste</a>Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-75547202822395348492014-03-11T14:21:00.000-05:002014-03-11T14:22:54.623-05:00Spaghetti Squash - Two Ways<div class="separator" style="clear: both; text-align: center;">
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I have been such a blogger slacker lately, but I have lots of new recipes to add to my "file" here, so hopefully I can get them all up soon. We've been loving spaghetti squash lately. My kids think it's the coolest thing ever. A vegetable that turns into spaghetti?!? Yes, please! We've eaten it two different ways and both have been delicious. I think the kids favored the traditional spaghetti way, but Jeremy and I thought they were both great. I find if I involve my kids in preparing new things, they are much more likely to enjoy eating it. I let my boys scrape out the flesh of the squash (the "spaghetti") for me and they thought that was awesome.<br />
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<b>Preparing Spaghetti Squash</b><br />
<i>I've also heard you can roast it whole, but this is the method I've always used.</i><br />
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1 large spaghetti squash<br />
olive oil<br />
salt and pepper<br />
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Preheat oven to 400 degrees. Cut spaghetti squash in half, using a sharp knife and lots of muscles, and scrape out the seeds and stringy stuff (think pumpkin). Brush the insides with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for 45 minutes to an hour, until you can poke through the squash easily with a fork and the inside is soft and tender and strings up easily when scraped with a fork. Let cool until you can handle it and then scrape out the flesh into a bowl or pot or whatever you're doing with it!<br />
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<b>Roasted Spaghetti Squash with Parmesan and Herbs</b><br />
<b><br /></b>
1 T. butter<br />
1 1/2 T olive oil<br />
2 shallots, diced small<br />
2 cloves garlic, minced<br />
1/2 tsp. dried thyme<br />
3/4 tsp. chopped fresh rosemary<br />
1 roasted spaghetti squash, flesh scraped out into stringy "spaghetti"<br />
1/4 c. chopped fresh parsley<br />
2 T. grated Parmesan<br />
coarse salt and ground pepper<br />
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In a large skillet, melt butter and olive oil. Add shallots and garlic and cook until softened, about 5-7 minutes. Stir in thyme and rosemary and cook until fragrant, about 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper. Serve with additional grated Parmesan.<br />
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<b>Source: </b><a href="http://www.marthastewart.com/873339/roasted-squash-parmesan-and-herbs">Martha Stewart</a><br />
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<b>Spaghetti Squash Spaghetti</b><br />
<i>You can do this with any spaghetti/marinara/bolognese/whatever sauce, this is what we did:</i><br />
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1 roasted spaghetti squash<br />
1 lb. ground turkey<br />
1/2 large onion, chopped small<br />
3 cloves garlic, minced<br />
1 28-oz. can crushed tomatoes<br />
1 14-oz. can petite-diced tomatoes<br />
1 T. dried basil<br />
2 tsp. dried oregano<br />
2 tsp. sugar<br />
1 T. dried parsley<br />
1 tsp. salt, more to taste<br />
1 tsp. ground pepper<br />
Parmesan, for serving<br />
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In a large saucepan, brown turkey with onion and garlic, breaking turkey up into small pieces as it cooks. When thoroughly cooked, add remaining ingredients (minus the spaghetti squash). Bring to a boil and then reduce heat to a simmer and let cook for 20 minutes. Taste and adjust seasonings as needed. Add to the spaghetti squash and mix until evenly combined. (If you have too much sauce, just reserve extra for something else; it will depend on the size of your squash). Top with freshly grated Parmesan cheese.Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-6011158688131417422014-01-21T09:18:00.001-06:002014-01-21T23:08:30.101-06:00Red Curry Lentils<div class="separator" style="clear: both; text-align: center;">
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If you're looking to cut back on your meat consumption this year, lentils are a great place to start. They are a legume, but they cook much faster than other legumes (such as dried beans) - usually in 10-40 minutes. They also have the third highest protein of any legume or nut, along with a lot of iron, fiber, vitamins and minerals*. Convinced? Good.<br />
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Now on to the recipe...These lentils are amazing! They pack a lot of heat, which you can adjust if you like, but they also have a TON of flavor. They are chock full of some of my favorite South Asian spices - garam masala, turmeric, garlic, ginger, and of course, curry. You can serve them over rice, pile them on some warm <a href="http://sarahsfares.blogspot.com/2012/12/naan.html">naan</a>, or eat them straight with a spoon - I've done all three. You really can't go wrong. And if you have leftovers - they are even better the next day as the flavors continue to develop. The recipe is simple and the results are delicious! Enjoy!<br />
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**<i>These were quite</i> <i>spicy - too spicy for my kids, so you may want to start with 1 Tbsp. of curry paste and add from there. My husband and I loved them, especially topped with gobs of cilantro, but they </i>are<i> spicy, so be warned...</i><br />
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<b>Red Curry Lentils</b><br />
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1 1/2 c. lentils, rinsed and picked over<br />
1/2 large onion, diced<br />
2 T. butter<br />
2 T. red curry paste**<br />
1/2 T. garam masala<br />
1 tsp. curry powder<br />
1/2 tsp. turmeric<br />
1 tsp. sugar<br />
1 tsp. minced garlic<br />
1 tsp. minced ginger<br />
a few shakes cayenne pepper<br />
1 28-oz. can crushed tomatoes<br />
1/3 - 2/3 c. coconut milk<br />
cilantro, for serving<br />
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Cook the lentils according to package directions (usually boil in water for about 20 minutes, until tender). Set aside.<br />
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Melt the butter in a large saucepan over medium high heat. Add the onions and saute for a few minutes until golden. Add the spices - red curry paste, garam masala, curry powder, turmeric, sugar, garlic, ginger, and cayenne pepper - and saute for 1-2 minutes. Add the crushed tomatoes. Stir and simmer until smooth.<br />
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Add the lentils and the coconut milk. Stir to combine and simmer for another 15-20 minutes. You can add more coconut milk if the spice is too much. Serve over rice and garnish with lots of fresh cilantro.<br />
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<b>Source: </b>Adapted from <a href="http://pinchofyum.com/red-curry-lentils">Pinch of Yum</a><br />
*Info from Wikipedia<br />
<br />Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-23609559764914231272013-11-26T15:26:00.000-06:002013-11-26T15:26:04.802-06:00ThanksgivingWe've been preparing to go to my sister's for Thanksgiving, so I'm not in charge this year, but if you are and you need some last-minute ideas, here are some of my favorites!<br />
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For Dinner:<br />
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Traditional Turkey - <a href="http://sarahsfares.blogspot.com/2012/11/thanksgiving-turkey-pt-1-brine.html">brined</a> and <a href="http://sarahsfares.blogspot.com/2012/11/thanksgiving-turkey-pt-2-roast-turkey.html">roasted</a><br />
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<a href="http://2.bp.blogspot.com/-aDcj1TgvFMM/UpUPpcpeFFI/AAAAAAAACyU/gtA35pJcWnk/s1600/turkey.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-aDcj1TgvFMM/UpUPpcpeFFI/AAAAAAAACyU/gtA35pJcWnk/s400/turkey.JPG" width="400" /></a></div>
<a href="http://sarahsfares.blogspot.com/2010/02/herbed-roast-turkey.html">Herb-roasted turkey</a><br />
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<a href="http://sarahsfares.blogspot.com/2010/02/herbed-roast-turkey.html"><img border="0" height="300" src="http://2.bp.blogspot.com/-Dhn7Bi4ipk4/UpUPsVna-jI/AAAAAAAACyc/ppC5TBDs-IE/s400/herb+turkey.JPG" width="400" /></a></div>
<a href="http://sarahsfares.blogspot.com/2011/11/cranberry-orange-sauce.html">Cranberry Orange sauce</a><br />
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<a href="http://sarahsfares.blogspot.com/2011/11/cranberry-orange-sauce.html"><img border="0" height="300" src="http://3.bp.blogspot.com/-D9R-rieUGzw/UpUPvdJtRRI/AAAAAAAACyk/RpVG1otj850/s400/cranberry.JPG" width="400" /></a></div>
<a href="http://sarahsfares.blogspot.com/2010/02/great-grandma-hiatts-rolls.html">Grandma's Rolls</a> (best rolls you'll ever have!)<br />
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<a href="http://sarahsfares.blogspot.com/2013/11/sweet-potato-casserole.html">Sweet Potato "Casserole"</a>:<br />
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<a href="http://sarahsfares.blogspot.com/2013/11/sweet-potato-casserole.html"><img border="0" height="273" src="http://2.bp.blogspot.com/-dFADP7Vd3d4/UpUQr_3qzRI/AAAAAAAACzE/0rJpLeBIcSQ/s400/Sweet+Potato+Casserole2.JPG" width="400" /></a></div>
And for Dessert:<br />
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<a href="http://sarahsfares.blogspot.com/2010/11/old-fashioned-apple-pie.html">Old-fashioned Apple Pie</a><br />
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<a href="http://sarahsfares.blogspot.com/2010/11/old-fashioned-apple-pie.html"><img border="0" height="312" src="http://2.bp.blogspot.com/--LtR6qWl5Qg/UpUP7JSmG4I/AAAAAAAACy0/MPQ8idvd3Ak/s400/apple+pie.JPG" width="400" /></a></div>
<a href="http://sarahsfares.blogspot.com/2010/11/pie-crust.html">All-butter pie crust</a>:<br />
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<a href="http://sarahsfares.blogspot.com/2010/02/pecan-pie.html">Pecan Pie</a> (no corn syrup!):<br />
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Enjoy your Thanksgiving everyone! See you in December!Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-89410870831009836632013-11-21T22:19:00.000-06:002013-11-26T15:30:42.155-06:00Roasted Red Potatoes<div class="separator" style="clear: both; text-align: center;">
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I make roasted potatoes a <i>lot</i>. I've never really followed a recipe and so I have never thought to put it on the blog, but they are so delicious I thought you would enjoy them! They are incredibly versatile - you can use russet or red potatoes (gold don't get quite as crispy) and whatever herbs and seasonings you have around. We currently have a rosemary plant growing in our backyard, so I use that most often these days, but as you can see in the picture, you can add chives, oregano, parsley, whatever floats your boat. As long as you have olive oil, garlic, and salt and pepper, they'll be delicious!<br />
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<i>I feel like you get a lot more flavor with kosher salt or freshly ground sea salt (I buy mine in a grinder at Costco) than regular old table salt, so try to go with one of those if you can.</i><br />
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<b>Roasted Potatoes</b><br />
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5-6 medium red or russet potatoes, medium diced<br />
2-3 T. olive oil (enough to coat the potatoes well)<br />
3 cloves garlic, minced<br />
2 T. fresh rosemary, minced (or other herbs), plus more for garnish<br />
1 tsp. salt*, or to taste<br />
1/4 tsp. freshly ground black pepper<br />
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Preheat oven to 425 degrees F. Place diced potatoes on a large baking sheet and sprinkle olive oil, garlic, herbs, and salt and pepper over the potatoes. Toss well to coat evenly, adding additional salt and pepper if needed.<br />
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Roast potatoes for 20 minutes and then remove from the oven and toss with a spatula. Continue roasting an additional 15-20 minutes until browned and crispy on the edges and done in the middle. Season with additional salt and pepper, if needed. Garnish with additional fresh herbs.<br />
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Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-54225773178798890482013-11-15T06:00:00.000-06:002013-11-26T15:30:13.525-06:00Sweet Potato "Casserole"<div class="separator" style="clear: both; text-align: center;">
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I don't know if we can <i>really</i> call this a casserole, but that's the name my husband's family uses for this favorite Thanksgiving side dish. But let's be honest here people, we should really be calling this sweet potato "crumble", or "pie", or "crisp" - you get the idea. Mashed sweet potatoes are combined with eggs, milk, butter, and sugar and then topped with a delicious crumble topping (you know - brown sugar, pecans, more butter, etc.) and baked until browned and oh-so-sweet-smelling. Everyone I've ever shared this with has fallen in love. It's sure to be a hit! I'll let you decide whether it should be served with the turkey or the pies...<br />
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<b>Sweet Potato Casserole</b><br />
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3 c. sweet potatoes, mashed (about 2 large, or 3 medium)<br />
2 eggs, beaten<br />
1/2 c. white sugar<br />
1/2 tsp. salt<br />
1/2 c. milk<br />
3 T. butter, melted<br />
1 tsp. vanilla<br />
3/4 c. brown sugar<br />
1/3 c. flour<br />
3 T. butter, diced<br />
1 c. chopped pecans<br />
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Prepare sweet potatoes - peel and cube sweet potatoes and place in a large saucepan. Cover with water and boil until tender, about 15-20 minutes. Drain and mash. (This can be done ahead of time! Don't stress if it doesn't measure exactly 3 cups) Allow to cool slightly before continuing.<br />
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Preheat oven to 350 degrees. In a large bowl (or in the pot/pan you used to cook the sweet potatoes), combine eggs, sweet potatoes, white sugar, salt, milk, 3 T. melted butter, and vanilla. Mix until thoroughly combined. Place in an 8x8 baking dish.<br />
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In a medium bowl, combine brown sugar, flour, and chopped pecans. Add remaining 3 T. butter and rub into mixture until only small pieces remain. Sprinkle over the sweet potato mixture.<br />
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Bake at 350 degrees for about 40 minutes, until nicely browned.<br />
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<b>Source: </b>My mother-in-law, Debbie Nowland<b><br /></b>Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com3tag:blogger.com,1999:blog-3079702904961584392.post-15502539993138022752013-11-13T16:00:00.000-06:002013-11-26T15:31:08.513-06:00Chicken Pot Pie<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-small;"><i>I know the picture doesn't do this justice - trust me, it's delicious!</i></span></div>
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Chicken Pot Pie - comfort food at its finest. I never was a huge fan of chicken pot pie as a kid, but shortly after I had my 3rd baby, my dear friend Amber offered to bring me dinner and what did she bring? Chicken Pot Pie - and it blew me away, it was so delicious. And it wasn't just because I was in the post-baby fog! The crust is buttery and flaky, and the filling is hearty and delicious - chicken and vegetables all swimming in a smooth flavorful sauce. This is a great way to use <a href="http://sarahsfares.blogspot.com/2013/11/simple-roast-chicken.html">chicken</a> you have cooked previously and your own <a href="http://sarahsfares.blogspot.com/2013/11/homemade-chicken-stock.html">homemade stock</a>! You can play around with the vegetables too - Amber added about a cup of finely chopped broccoli, which I didn't have the day I made it, but I loved it in there. I think mushrooms would make a delicious addition as well, or you can keep it exactly as written and you won't go wrong! Let me know what you try!<br />
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<i>The recipe here is for a traditional 9" pie dish, but you can easily double it and bake it in a 9x13 baking dish, as my friend did when she brought it to us. Our family was able to eat it for TWO nights (what a friend!), so if you have a large family or group, that should work great!</i></div>
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<b>Chicken Pot Pie</b><br />
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<b>Filling:</b><br />
6 T. butter, divided<br />
1 1/4 c. onion, diced, divided<br />
1 c. carrots, diced<br />
1 c. celery, diced<br />
3/4 c. frozen peas<br />
1/4 c. flour<br />
2 c. chicken broth<br />
2 c. cooked chicken, diced or shredded<br />
1/4 tsp. celery salt<br />
1 tsp. salt, plus more to taste<br />
1/2 tsp. pepper, plus more to taste<br />
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<b>Crust:</b><br />
1 1/4 c. all-purpose or whole white wheat flour<br />
1/4 tsp. salt<br />
8 T. (1/2 cup) cold salted butter, diced<br />
up to 1/4 c. ice water<br />
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For the crust: combine flour and salt in mixing bowl or food processor. Add butter and pulse a few times if using a food processor, or blend into the flour with a pastry blender, fork and knife, or your hands until well-distributed. Butter should be pea-sized or smaller. Slowly drizzle in the ice water, tossing with your hands or pulsing in the processor until the dough starts to come together easily without crumbling. Gather into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.<br />
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For the filling: Preheat oven to 350 degrees. In a large skillet, melt 2 T. butter over medium high heat. Add 1 cup onion, along with the carrots and celery, and cook, stirring often, until soft, about 5-7 minutes. Add peas, and stir until warmed through. Season with celery salt, 1/2 tsp. salt and 1/4 tsp. pepper. Remove vegetables to a plate and set aside.<br />
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Add remaining 4 T. butter to skillet. Add remaining 1/4 c. onion and cook for about 3 minutes, until slightly softened. Add flour, stirring constantly for about 1 minute. Whisk in the chicken broth slowly. Continue to cook, stirring constantly, until thickened, about 5-7 minutes. Season with salt and pepper, to taste (start with about 1/4 tsp. of each).<br />
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Remove from the heat and add the vegetables back into the skillet along with the cooked chicken. Stir until well-coated. Transfer to a pie dish or an 8x8 baking dish.<br />
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Remove pie crust from the refrigerator and place on a floured surface. Roll out the dough until large enough to fit the top of your pan. Roll up with your rolling pin, and unroll over the filling in the pie dish. Trim, tuck, and crimp the edges. Cut a few slits in the crust to allow air to escape.<br />
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Bake at 350 degrees for about 30-35 minutes, until top is golden brown and filling is bubbling. Remove from the oven and let cool about 5 minutes before serving.<br />
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<b>Source: </b>My friend Amber Thompson & <a href="http://www.kingarthurflour.com/recipes/all-butter-pie-crust-recipe">King Arthur Flour pie crust</a>Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-56417949769764258232013-11-12T06:00:00.000-06:002013-11-26T15:31:31.298-06:00Homemade Chicken Stock<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-aw_mS0nI1bU/UoGsDzG6tlI/AAAAAAAACuk/laTEOjtWWWI/s1600/DSCN4896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="502" src="http://2.bp.blogspot.com/-aw_mS0nI1bU/UoGsDzG6tlI/AAAAAAAACuk/laTEOjtWWWI/s640/DSCN4896.JPG" width="640" /></a></div>
If you roast your own chicken, or even if you buy a rotisserie chicken, making chicken stock is a great way to make that chicken go even further! Some people make stock using the meat and bones, but I find I can get a great stock from just the carcass. I just remove most of the meat (without being too fastidious about getting every last piece), and throw it in a pot with some onions, celery, carrots and water, and let it simmer away. I usually get about 2 quarts of stock, saving me big bucks! I use the stock for soups, gravy, sauces, cooking quinoa or rice, or anything else I can think up. It's delicious!<br />
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<i>Of course you can do the same thing with a turkey - you'll just probably need to double or triple the ingredients depending on the size of your turkey. You can get a lot of stock out one turkey!</i><br />
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<b>Homemade Chicken Stock</b><br />
<i>Makes about 2 quarts</i><br />
<b><br /></b>
1 chicken carcass<br />
1 large carrot, scrubbed and cut into large chunks<br />
2 large celery stalks w/ leaves, washed and cut into large chunks<br />
1 onion, quartered<br />
3-4 quarts water<br />
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Remove most of the meat from your cooked chicken, and any aromatics you may have stuffed in the cavity (lemon, onion, etc.). Place chicken carcass in a large pot, and just barely cover with water. Add carrot, celery, and onion to the pot. Bring to a boil, on medium to medium-high heat, and then reduce to a gentle simmer. Simmer, uncovered, for about 3 hours, adjusting temperature as needed to maintain the simmer. Remove large pieces and then strain through a fine mesh strainer. Let cool and place in the refrigerator or use right away. Skim fat off the top after it cools completely. It will stay good for a few days in the refrigerator, or freeze for more long-term storage. (I either freeze mine in quart ziploc freezer bags or quart jars).Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com1tag:blogger.com,1999:blog-3079702904961584392.post-22132215524367836312013-11-07T19:10:00.001-06:002013-11-12T09:26:22.192-06:00Simple Roast Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HakZ_hzutHw/Unw3R73LZnI/AAAAAAAACt0/c9j1bGOV8Jo/s1600/Roast+Chicken4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="499" src="http://4.bp.blogspot.com/-HakZ_hzutHw/Unw3R73LZnI/AAAAAAAACt0/c9j1bGOV8Jo/s640/Roast+Chicken4.JPG" width="640" /></a></div>
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There is nothing quite like the smell of a chicken roasting in the oven. I love to buy whole chickens, roast them in the oven, and then use the carcass to make chicken stock. It's a great way to stretch a dollar! Whole chickens are usually quite inexpensive, and I find with my little family I can get several meals out of one chicken, plus a couple quarts of stock. I love doing this in the wintertime especially, when I don't mind heating up the house for long periods of time. This recipe produces a juicy chicken with a beautiful crisp skin for me every time. The lemon, onion, garlic, and rosemary give it a great flavor and help it stay moist. My husband's grandma even puts an apple inside sometimes and that works great too!</div>
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If you're not used to working with whole chickens, don't be intimidated! It's really so simple. I remember I always used to make my husband prep the chicken, because it made me nervous, but I do it every time now. It seriously only takes me about 5 minutes and then it's in the oven for about an hour and a half and that's it! I usually just roast one chicken in a simple 9x13 pan - no rack or anything, but if you have a bigger family/group, you can easily do two at a time in a larger roasting pan. I'm sure I'll be doing the same thing in a few more years!<br />
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I'll put up a recipe soon for chicken stock and a delicious chicken pot-pie you can make with your leftover chicken!<br />
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<b>Simple Roast Chicken</b><br />
<b><br /></b>
1 (~5 lb.) whole chicken<br />
1 lemon, halved<br />
1/2 large onion, quartered<br />
3 cloves garlic<br />
2-3 sprigs rosemary<br />
2 T. butter, softened<br />
salt and pepper<br />
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Preheat oven to 425 degrees. Remove giblets and discard or save for making giblet stock*. Rinse chicken and pat dry with paper towels. Stuff cavity with lemon, onion, garlic, and rosemary (put as much as you can fit in). Place chicken breast side up in a 9x13 baking dish (or roasting pan). Rub outside of chicken with butter and sprinkle liberally with salt and pepper. Tuck wings under, and either tie up the legs with kitchen twine or slice a thin slit in one leg and tuck the other leg into it.<br />
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Roast in 425 degree oven for about 1 1/2 hrs, until breast registers 165 degrees on an instant-read thermometer and juices run clear. Remove from the oven, tent with foil, and let rest 10-15 minutes. The chicken will continue cooking for awhile and the internal temperature should get up to about 170-175. Carve and serve, or let cool and then cut up for later use. Save carcass if you want to make stock. Also, if you plan on making gravy, you should have some great drippings on the bottom of your pan.<br />
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*<i>Basic giblet stock - put giblets in a small saucepan with water to cover, simmer for about 30 minutes or so, then add to pan drippings when making gravy.</i><br />
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Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-3940668034977315252013-11-04T09:44:00.000-06:002013-11-12T09:26:10.148-06:00Baked Sweet Potato Fries<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-CBD_7J8H1Wg/Une8e0CTecI/AAAAAAAACtI/XRNzinUC0xo/s1600/Sweet+Potato+Fries.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-CBD_7J8H1Wg/Une8e0CTecI/AAAAAAAACtI/XRNzinUC0xo/s640/Sweet+Potato+Fries.JPG" width="640" /></a></div>
Are you a sweet potato lover? I used to think I didn't like sweet potatoes, but they have really grown on me over the last few years. I think I just wasn't used to them, since I never ate them as a kid. I have come around though. These are delicious! I love their vibrant color and their abundance in the stores and markets this time of year. They have a naturally sweet flavor and roast up pretty quickly in the oven. We stuck to the basics with this recipe - olive oil, salt, and pepper, but I've seen some that use all sorts of spices from cinnamon to cumin. Don't expect a crisp crunchy exterior like you get with <a href="http://sarahsfares.blogspot.com/2010/04/baked-oven-fries.html">white potato fries</a>. These are definitely softer, but the taste they get as they start to caramelize on the pan is delicious! Enjoy!<br />
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<i>Do your best slicing them in uniformly. I find this hard to do with oddly shaped sweet potatoes, but as long as they're all roughly the same size, they should be great!</i><br />
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<b>Baked Sweet Potato Fries</b><br />
<b><br /></b>
4-5 sweet potatoes, peeled and sliced into 1/4" thick sticks<br />
olive oil, for tossing<br />
1 tsp. salt<br />
1/4 tsp. black pepper<br />
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Preheat oven to 450 degrees. Line a large baking sheet with parchment paper, or grease it well with olive oil. In a large bowl, toss sweet potatoes with olive oil, just enough to coat. Sprinkle with salt and pepper. Spread in a single layer on the baking sheet. Make sure they aren't over crowded - you can do them in 2 batches if you need to (they shouldn't be touching). Bake for 10 minutes, remove and flip over, then return to the oven and bake for an additional 10 minutes, until tender and beginning to brown. Let cool slightly before serving. Season with additional salt and pepper as needed.<br />
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<b>Source: </b><a href="http://www.foodnetwork.com/recipes/paula-deen/baked-sweet-potato-fries-recipe/index.html">Paula Deen</a><br />
<br />Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-31451193034369059582013-10-31T16:01:00.001-05:002013-11-04T09:44:24.717-06:00Southwest Stuffed Bell Peppers {and some Halloween fun!}<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Gsd0-RL0OkA/UnLB2ru4YaI/AAAAAAAACqM/q1MOa2KbCrU/s1600/DSCN5005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-Gsd0-RL0OkA/UnLB2ru4YaI/AAAAAAAACqM/q1MOa2KbCrU/s640/DSCN5005.JPG" width="640" /></a></div>
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This was a great simple recipe with lots of flavor. I think stuffed bell peppers are fun, and luckily my kids thought so too! This recipe has a lot of great southwestern flavors - cilantro, jalapeno, tomatoes, chili powder, etc. These are meatless, but you could easily add some cooked ground beef or turkey to the mix if you prefer. I fancied these up a bit this week by carving little jack-o-lantern faces in a few. They were a hit! Happy Halloween!!</div>
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<b>Southwest Stuffed Bell Peppers</b></div>
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4 large or 6 medium bell peppers (any color is fine)</div>
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2 1/2 c. cooked brown rice or quinoa</div>
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2 T. olive oil</div>
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1 large onion, diced</div>
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3 cloves garlic, minced</div>
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1/2 - 1 jalapeno, minced (you could also sub 4 oz. can green chiles)</div>
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1 15-oz. can black beans, drained and rinsed</div>
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1 c. frozen corn kernels</div>
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2 green onions, sliced</div>
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1 tsp. chili powder</div>
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1 tsp. salt, more to taste</div>
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1/4 tsp. black pepper, more to taste</div>
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1 14.5-oz. can diced tomatoes</div>
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1/4 c. shredded cheese, for topping (whatever you like)</div>
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1/4 c. fresh cilantro, chopped</div>
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Preheat oven to 350 degrees. Prepare bell peppers by washing them, slicing tops off and removing seeds and membranes. Either boil them in a large pot of water for 3-4 minutes, or microwave them on high for 2-4 minutes, until they begin to soften.<br />
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Heat oil in a large skillet over medium high heat. Add onions, garlic, and jalapeno, and cook until softened, about 5 minutes. Add corn, black beans, green onions, chili powder, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Remove from heat and stir in rice, diced tomatoes, and cilantro until well incorporated. Season with additional salt and pepper to taste.<br />
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Place peppers in a baking dish. Scoop an equal amount of the the mixture into each pepper. If there is some leftover, just pack it around the peppers in the dish. Top with cheese.<br />
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Bake at 350 for 30 minutes.<br />
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<b>Source: </b>Adapted slightly from <a href="http://www.ourbestbites.com/2011/01/southwest-stuffed-bell-peppers/">Our Best Bites</a>Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com1tag:blogger.com,1999:blog-3079702904961584392.post-89938007315692210722013-10-29T07:00:00.000-05:002013-11-02T17:58:16.171-05:00Winter Salsa<div class="separator" style="clear: both; text-align: center;">
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I LOVE this time of year for many reasons - the cool crisp weather, the apples and pumpkins in abundance, the fall colors, etc. However, I always find myself missing some of the great summer produce, namely tomatoes. We eat so many delicious tomatoes in the summertime that nowhere near resemble the tomatoes you find in the stores year-round. Salsa is one of those things we love to whip up with our summer tomatoes, but if you love homemade salsa all year long, don't fear! This recipe uses canned tomatoes, and it is really delicious! In fact, I make it a lot in the summer too, because it's so convenient, taking just a few minutes to whirl together, and it still has that fresh taste from the onions and cilantro. Honestly, I couldn't believe how good it was the first time I made it and I have made it well over 10 times since. Enjoy!<br />
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<i>I have made this without the jalapeno before and it still has plenty of heat from the Rotel tomatoes (and I even use mild). If you're trying this for the first time, you may want to start with no jalapeno and then taste it and see if you'd like more kick.</i><br />
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<b>Salsa</b><br />
<b><br /></b>
1 28-oz. can whole tomatoes<br />
2 10-oz. cans Rotel tomatoes (diced tomatoes & green chiles - mild or original)<br />
1/2 c. chopped onion<br />
1 large clove garlic, minced<br />
0-1 jalapeno, quartered and sliced thin (depending on spice preference)<br />
1/2 c. cilantro, chopped<br />
juice of 1/2 lime<br />
salt, to taste<br />
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Throw all ingredients into a food processor and pulse until desired consistency is reached, about 10 pulses. You can do this in batches if it doesn't fit. (If I don't feel like chopping anything myself I start with the garlic and jalapeno in the processor - get it minced, then add the onion and cilantro - get that roughly chopped, and then just add the tomatoes and pulse a few times). Season with salt if desired.<br />
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<b>Source:</b> Adapted from <a href="http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/#recipe-form-44164">Pioneer Woman</a></div>
Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-72750451574413278032013-10-25T07:00:00.000-05:002013-11-02T17:58:34.354-05:00Simple Cornbread<div class="separator" style="clear: both; text-align: center;">
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After I posted the updated version of the <a href="http://sarahsfares.blogspot.com/2013/10/white-bean-chicken-chili-update.html">White Bean Chicken Chili</a>, I realized this delicious cornbread needed its own post too, instead of being a side-note in the old chili. This is a recipe I make quite often, and my family goes gaga every time. I found this recipe a few years ago and have <i>never</i> tried another cornbread recipe since - that definitely says something! It is just simple and delicious! We love it with butter, and/or honey, jam, whatever we're in the mood for. It goes great with soup or chili and only dirties one bowl! Now that's my kind of recipe.<br />
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<i>I have been subbing in whole wheat flour for white flour all over the place lately, and this recipe is no exception. I honestly could not even tell the difference. FYI - I grind my own hard white wheat, and that's what I used in here. All-purpose white flour also works great, and is what the original recipe calls for.</i><br />
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<b>Cornbread</b><br />
<b><br /></b>
1/2 c. (1 cube) butter, melted<br />
2/3 c. white sugar<br />
2 eggs<br />
1 c. buttermilk<br />
1/2 tsp. baking soda<br />
1 c. cornmeal<br />
1 c. white or wheat flour<br />
1/2 tsp. salt<br />
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Preheat oven to 375 degrees. Grease an 8x8 baking dish and set aside.<br />
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In a large bowl, whisk together melted butter and sugar. Add eggs and beat until well blended. Add buttermilk and baking soda and stir until combined. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Transfer to greased baking dish and bake for 30-40 minutes, until toothpick inserted into center comes out clean.<br />
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<b>Source: </b>Adapted slightly from Martha StewartSarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-11858837713386091692013-10-23T07:00:00.001-05:002013-11-02T17:58:55.230-05:00Honey Wheat Rolls<div class="separator" style="clear: both; text-align: center;">
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It's that time of year where I want to bake...a lot. I find myself making soup several times a week and wanting to make some sort of bread or roll to go with it! These little gems are ones I've eaten a lot (made either by my mom or sister), but I hadn't made them myself until recently. They are delicious! The recipe makes a dozen, but you could easily double it. I made two batches a couple weeks ago and stuck one back in the freezer for later. They tasted great both times we had them. The original recipe is for a breadmaker, but I made a couple little changes after a failed first attempt to adapt them, and they've worked great. Enjoy!<br />
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<b>Honey Wheat Rolls</b><br />
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1 c. warm water<br />
1 T. yeast<br />
1 tsp. salt<br />
1/4 c. honey<br />
3 c. whole wheat flour<br />
1 egg<br />
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Combine yeast and warm water. Set aside for 5 minutes, until yeast starts to froth and bubble.<br />
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In a large bowl, or the bowl of your stand mixer, combine 2 1/2 c. flour, egg, honey, salt, and yeast/water mixture. Mix well, adding remaining flour slowly as needed until the mixture pulls away from the sides of the bowl and forms a soft dough. Knead for about 5 minutes.<br />
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Place dough in a slightly oiled bowl to rise. Cover with a clean towel and let rise until doubled, about 1 1/2 hrs.<br />
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Form into 12 balls and place on a cookie sheet. Cover and let rise again until doubled, about 45 min - 1 hr. Meanwhile, preheat your oven to 350 degrees.<br />
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Bake for 25-30 minutes, until browned on the top. Remove from baking sheet and serve warm.<br />
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<b>Source: </b>Adapted from my sister AmySarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-86407165578144556612013-10-21T07:00:00.000-05:002014-07-10T17:51:47.987-05:00Taco Soup (so easy!)<div class="separator" style="clear: both; text-align: center;">
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This is a recipe I've been making for a long time, but after a little tweaking, it's finally ready to make its appearance! My sister gave me this recipe back when I was a single college student and I have made it many times since! This taco soup is SO EASY, but it's also so tasty and it makes a great meal when you are low on time - or when you're just in the mood for a delicious soup! I always use ground turkey, but ground beef works great too. You just cook up the meat with some onions and garlic, and after that it's just dumping in cans and spices. My husband <i>and</i> my kids LOVE this soup, so for me - that makes it a winner!<br />
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<b>Taco Soup</b><br />
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1 lb. ground beef or turkey<br />
1 medium onion, chopped<br />
2 cloves garlic, minced<br />
1 15-oz. can diced tomatoes<br />
1 15-oz. can tomato sauce<br />
1 15-oz. can whole kernel corn<br />
1 4-oz. can diced green chiles<br />
1 15-oz. can kidney beans, rinsed and drained<br />
1 15-oz. can black beans, rinsed and drained<br />
2-3 cups water, depending on thickness you like<br />
2 T. (heaping) taco seasoning<br />
salt and pepper<br />
tortilla chips, shredded cheese, and sour cream, to serve<br />
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In a large pot, cook beef or turkey with onions and garlic until fully cooked, about 6-7 minutes, stirring regularly. Season with salt and pepper.<br />
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Add diced tomatoes, tomato sauce, corn, chiles, beans, water, and taco seasoning to the pot. Stir until combined, adding more water if desired. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.<br />
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Top with tortilla chips, shredded cheese, and sour cream to serve.<br />
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<b>Source: </b>Adapted from my sister AmySarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-72711999968680142502013-10-18T07:00:00.000-05:002013-11-02T17:59:37.785-05:00Whole Wheat Pumpkin Pancakes<div class="separator" style="clear: both; text-align: center;">
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I think it's a little ironic that I have so many pancake recipes on this blog, considering that was one of my least favorite breakfast foods to eat as a kid. BUT, I have since learned how wonderfully delicious a good stack of pancakes can be. We've actually been eating oatmeal a lot during the week lately, so it's been fun to try something a little more exciting on the weekends when we have more time. This is the second <a href="http://sarahsfares.blogspot.com/2011/10/pumpkin-pancakes.html">pumpkin pancake recipe</a> on here, but it's quite a bit different from the other. These are heartier and more dense, and my whole family (myself included) <i>really </i>liked them. We topped them with some chopped pecans and maple syrup. Give these a try for a delicious taste of Fall!<br />
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<b>Whole Wheat Pumpkin Pancakes</b><br />
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2 1/2 c. whole wheat flour<br />
1/4 c. white sugar<br />
4 tsp. baking powder<br />
1 tsp. cinnamon<br />
1 tsp. ginger<br />
1 tsp. nutmeg<br />
1 tsp. salt<br />
1 pinch ground cloves<br />
2 c. milk<br />
3/4 c. canned pumpkin puree<br />
1/4 c. melted butter<br />
2 eggs<br />
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In a large bowl, whisk flour, sugar, baking powder, spices, and salt. In a separate bowl, whisk together milk, pumpkin, butter, and eggs.<br />
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Fold wet ingredients into dry ingredients and mix until incorporated.<br />
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Heat a griddle or skillet to medium heat. Spray/grease if not non-stick. Pour about 1/4 cup batter per pancake and cook about 3 minutes per side, until done.<br />
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<b>Source: </b>Adapted from <a href="http://www.food.com/recipe/light-and-fluffy-pumpkin-pancakes-187362">Food.com</a>Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0tag:blogger.com,1999:blog-3079702904961584392.post-22448926767576787582013-10-16T07:00:00.001-05:002013-10-19T15:16:08.994-05:00Taco Seasoning<div class="separator" style="clear: both; text-align: center;">
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It has been many moons since I bought packaged taco seasoning. Since then, I usually just dump a little of this, a little of that, when a recipe calls for taco seasoning (or when I'm making taco salad or something), but I finally decided to just go ahead and make taco seasoning. Hello! What was I waiting for? This takes at most 2 minutes to combine, and then when you need it it's there and it's so easy. I just keep it in a jar or spice container and I only have to pull out one thing, instead of five. I also have a tasty taco soup recipe coming up that uses this in it! Stay tuned!<br />
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<b>Taco Seasoning</b><br />
<i>Makes about 10 Tablespoons</i><br />
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1/4 c. chili powder<br />
2 T. ground cumin<br />
2 tsp. paprika<br />
1 tsp. garlic powder<br />
1 tsp. onion powder<br />
1/8 tsp. cayenne pepper<br />
1 tsp. dried oregano<br />
4 tsp. table salt<br />
2 tsp. black pepper<br />
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Mix all ingredients together well. Store in an airtight container.<br />
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<b>Source: </b>Adapted slightly from<a href="http://www.melskitchencafe.com/2012/01/homemade-taco-seasoning.html"> Mel's Kitchen Cafe</a>Sarahhttp://www.blogger.com/profile/15927049887066833325noreply@blogger.com0