tag:blogger.com,1999:blog-38057648093301951792023-11-16T09:53:54.300-05:00Generation Y FoodieRECIPES, INFORMATION AND TIPS FOR BUSY YOUNG URBANITESDaphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.comBlogger245125tag:blogger.com,1999:blog-3805764809330195179.post-47971034415175487772012-08-02T21:01:00.003-04:002012-08-02T21:02:45.437-04:00Summer Corn Chowder and NEWS<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">I HAVE BIG NEWS! </span></b></div>
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I've been blogging for about a year and a half now and loving every minute of it. One of the things I don't love is Blogger and my site design in general. So, starting this weekend I'll be MOVING to Wordpress! I am doing this with the help of Melissa of <a href="http://www.finelimedesigns.com/">Fine Lime Designs</a> - who is brilliant and wonderful and (most importantly) patient.<br />
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In one short week, I will have a snazzy new site with lots of convenient features - like printable recipes, pin it buttons, and an easy to navigate recipe index. I want to kick your Gen Y Foodie experience up a notch and make it easier to engage with the content here.<br />
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So I won't be posting here for the next week. :(<br />
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<b>Where can you find me?</b> I won't be going anywhere. Hit me up on <a href="http://www.facebook.com/pages/Generation-Y-Foodie/198857636801471">Facebook</a>, <a href="https://twitter.com/GenYFoodie">Twitter </a>and <a href="http://pinterest.com/genyfoodie/">Pinterest</a>.<br />
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In the meantime, email me at genyfoodie@gmail.com and tell me what sort of features and recipes you'd like to see on the new site. I am especially interested in some challenging takeout makeovers - so shoot me your suggestions.<br />
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<span class="Apple-style-span" style="font-size: large;"><u>And now it's time for the recipe....</u></span><br />
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The first corn of the summer arrived at the farmer's market this weekend and I am so excited!! I may have gone a bit overboard buying more ears than I could carry, let alone eat in a week. Regardless, after enjoying some of this tasty sweet corn on the cob, I decided to throw poor Craig a bone and make him one of his all time favorite foods: corn chowder.<br />
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Now, I have a complicated relationship with chowder (or chowda as we Bostonians call it). I generally hate it. I ate chowder for the first time when I was 25 and waiting tables at a restaurant that had great chowder so I decided to see what all the fuss was about. I wasn't impressed. As someone who only tolerates dairy, it never seemed that great to me. Craig, on the other hand, adores chowder and will eat it all year round, non stop until he makes himself sick. He has sampled every type of chowder imaginable, even in 100 degree heat! Back at Holy Cross, he would get super excited every Friday because the dining hall would serve corn chowder for lunch.<br />
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So, given the fabulous corn, potatoes, jalepenos and herbs I found at the farmer's market this weekend, I decided to give it a whirl. You can grill, roast or boil the corn - or you can throw it in raw. I recommend roasting or grilling to add more flavor and bring out its natural sweetness.<br />
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Now, I didn't set out to make this a vegan chowder - but it sort of ended up that way! I decided not to add any cream or milk because I wanted it to be light and summery. Even without any dairy, this chowder is creamy and comforting.<br />
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<b>Ingredients:</b><br />
1 tbsp extra virgin olive oil<br />
1 medium onion, diced<br />
3 celery stalks, washed and diced<br />
1 jalapeno, washed and minced<br />
4 cups of shucked cooked corn (approximately 6 ears)<br />
2/3 lb fresh red potatoes, scrubbed and cut into 1/2" chunks<br />
3 cups of low sodium veggie broth<br />
thyme<br />
chives<br />
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<b>Step by Step Instructions:</b><br />
1. Saute onion, celery and jalapeno in olive oil on medium heat until soft, 4-5 min<br />
2. Add corn and saute for another 2-3 minutes<br />
3. Add potatoes, veggie broth and thyme<br />
4. Cover and simmer for 10 minutes<br />
5. Using a measuring cup, remove 1 cup of chowder and puree in a food processor<br />
6. Add puree back to pot, stir, cover and simmer for another 15 minutes<br />
7. Serve and garnish with chives and croutons<br />
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<b>Focaccia Croutons:</b><br />
1. Cut a 6" x 6" square of focaccia into 1" chunks<br />
2. Bake in a single layer on a cookie sheet for 10-15 minutes, until crisp<br />
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<br />Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com6tag:blogger.com,1999:blog-3805764809330195179.post-90565719558060545062012-07-29T20:31:00.000-04:002012-07-29T21:09:21.097-04:00Simple Salmon<div class="separator" style="clear: both; text-align: center;">
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Sometimes I get so wrapped up in creating new recipes that I lose sight of why I started this website in the first place: to help busy people learn to fit healthy cooking into their lifestyles. I recently had a wonderful reminder of this mission. Liz has been my friend for more than 10 years. We were hockey teammates in college and lived together in New York right after graduation. While we were roommates, we adhered to a strict division of labor, I cooked and she cleaned. It was with Liz that I first developed my recipe for healthy chicken fingers (a dish she requests every time she comes over to my house). Well, after many years of hating/avoiding cooking, Liz has started to experiment with some of my recipes. It turns out that she's a natural.<br />
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So, for the past few weeks she and I have been exchanging tons of emails about cooking and meal planning. Having these conversations with her has really reinforced my mission with this website as a place for information, tips and general info about cooking and meal prep. Liz emailed me this week about some ideas for preparing fish. Turns out, I haven't put a lot of fish on the website, mainly because I prefer simple preparations and never thought these were "wow" enough for the site. Talking to Liz has changed my attitude about this, and so I wanted to share this simple preparation for tasty salmon with you all.<br />
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I love fish. Living in New England, I am very lucky to have access to wonderful fresh fish year round. When it comes to fish, my opinion is that simple is better. This is mainly for two reasons. First, good fresh fish can be pricey, so you don't want to ruin it with too much recipe/seasoning. And two, fresh fish is DELICIOUS - so I don't like to cover it up with a lot of stuff.<br />
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Wild salmon makes for a tasty and incredibly healthy dinner. Craig and I picked up this beautiful filet of wild Alaskan Coho Salmon at the store this weekend, so I thought this would be a good opportunity to highlight a simple preparation for this tasty fish.<br />
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My cast iron skillet is my kitchen MVP. I use it for everything, but over the years I've learned that it is the absolute best and most precise way to prepare fresh fish perfectly. This is due to the fact that you can put the skillet in the oven. Because most types of fish are very delicate, you never want to flip it. Broiling in a skillet ensures even cooking because you broil the skillet first so that it gets super hot. This will crisp the skin of the salmon and help it to cook evenly while the rest of it broils. I have been honing this method over the past few years and it works with all varieties of fish.<br />
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I served the salmon with lemon wedges and <a href="http://www.generationyfoodie.com/2012/05/bulgur-with-kale-and-walnuts.html">bulgur with kale and walnuts</a>. It was a simple and tasty meal that took approximately 20 minutes to put together.<br />
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Read more for the full recipe!<br />
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<b>Ingredients: </b>Serves 3<br />
1lb fresh wild salmon filet<br />
1 tsp extra virgin olive oil<br />
1 tsp sea salt<br />
1.5 tsp black pepper<br />
1 large lemon, zested and quartered<br />
optional: parsley to sprinkle or garnish<br />
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<b>Step by Step Instructions:</b><br />
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1. Rinse and pat the salmon dry<br />
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2. Season with salt, pepper and lemon zest<br />
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3. Turn broiler on high - preheat skillet for 5 minutes, until super hot<br />
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4. Turn broiler down to low<br />
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5. Grease skillet with olive oil and carefully place salmon filet into the hot skillet, skin side down<br />
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6. Broil on low heat until cooked through, approximately 8-12 minutes depending on the thickness of the fish<br />
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7. When cooked, the flesh should be a nice pink color and flake easily with a fork<br />
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8. Serve with lemon slices and parsleyDaphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com13tag:blogger.com,1999:blog-3805764809330195179.post-41266186998600040042012-07-23T22:14:00.002-04:002012-07-23T22:14:49.040-04:00Lentils with Summer Vegetables<div class="separator" style="clear: both; text-align: center;">
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Greetings! First thing, I am so excited to be <a href="http://www.foodista.com/">Foodista's</a> Food Blog of the Day. They are highlighting my Coconut Chicken Fingers and I am so honored to be chosen. Foodista is an incredible space for foodies and I am thrilled. Head on over there and check out some of the amazing recipes, news and food features, like this <a href="http://www.foodista.com/blog/2012/07/23/make-your-own-gorgeous-maine-lobster-rolls">guide to making lobster rolls</a>.<br />
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I am on a lentil binge these last few weeks. After the yummy lentil cakes last week I decided I need more lentils in my life! Craig and I hit the farmer's market on Saturday, where I picked up some tasty eggplant, zucchini, carrots and cauliflower. These beautiful summer veggies inspired me to create a tasty lentil salad that would be healthy and hearty.<br />
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My original plan was to grill the veggies and then chop them up and toss them in a salad with some lentils. Unfortunately, the weather did not agree, so I threw them in the oven instead. I'm glad I did, because instead of smoky barbecue flavor, these veggies got incredibly sweet and crisp. For flavor, I tossed them with a light splash of balsamic.<br />
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I used french lentils (also called puy). I chose these because they are smaller and retain their shape better while cooking. To finish off the salad, I added some yummy fresh herbs and tomatoes from my garden! I am SO EXCITED to start harvesting and eating the crops we've been working so hard on for the past few months. I took a bunch of garden picks and will update you all later this week.<br />
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Here's what I picked:<br />
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Full recipe after the jump<br />
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<u>Ingredients:</u><br />
French or Puy lentils<br />
low sodium veggie broth<br />
1 medium eggplant, cut into 1" cubes <br />
1 medium zucchini, cut into 1" cubes<br />
1 medium bulb of fennel, halved and cut into 1" chunks (reserve fronds)<br />
4 large carrots, peeled and halved lengthwise and cut into 1" chunks<br />
1 head of cauliflower, washed and cut into florets<br />
2 bell peppers, washed, seeded and cut into 1" chunks<br />
salt and pepper<br />
1 tbsp extra virgin olive oil <br />
1 tbsp balsamic vinegar<br />
1 tbsp balsamic vinegar<br />
1 tbsp dijon mustard<br />
1 tsp honey<br />
fresh parsley<br />
fresh basil<br />
handful of cherry tomatoes<br />
optional: goat cheese<br />
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<u>Instructions:</u><br />
1. Cook lentils in veggie broth according to package directions, cool and set aside<br />
2. Preheat oven to 425 (veggies can also be grilled)<br />
3. Toss veggies with olive oil, 1 tbsp balsamic vinegar and season with salt and pepper<br />
4. Roast veggies 20-25 minutes, stirring frequently. When finished, they should be slighly browned<br />
5. Toss veggies with lentils<br />
6. Mix together 1 tbsp balsamic with dijon and honey<br />
7. Toss salad with dressing and allow to cool<br />
8. Serve cooled salad with chopped cherry tomatoes, fresh basil and parsley<br />
9. Optional: garnish with 1/2 oz crumbled goat cheese<br />
<br />Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com11tag:blogger.com,1999:blog-3805764809330195179.post-25408684876430682562012-07-17T21:02:00.004-04:002012-07-21T23:31:29.296-04:00Grilled Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
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For my<a href="http://www.generationyfoodie.com/2012/07/spicy-thai-lamb-kabobs.html"> Lamb Cookout</a> last weekend I wanted to make a healthy and tasty side dish that could be thrown on the grill. I settled on tasty sweet potato wedges that would compliment the complex flavors of the lamb and provide a high fiber side dish.<br />
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This recipe is extremely simple. After cutting the sweet potatoes into uniform sized wedges, I par boiled them quickly to start to cook them and then finished them off on the grill. Brush them with some olive oil and season with salt and pepper and you can throw them right on. I added some lime juice and a garnish of fresh cilantro to incorporate the Thai flavors, but lemon, garlic and parsley would be tasty as well.<br />
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Read more for the full recipe!<br />
<a name='more'></a><br />
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<u>Ingredients:</u><br />
1.5lbs sweet potatoes, washed (approx 2 medium sized)<br />
2 tbsp extra virgin olive oil<br />
2 limes, 1 juiced, 1 cut into wedges<br />
2 tbsp fresh cilantro, washed<br />
salt and pepper<br />
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<u>Step by Step Instructions:</u><br />
1. Cut potatoes into long wedges, approximately 1-2" wide<br />
2. In a large stockpot, add potato wedges and 1 quart of water, bring to a boil and boil potatoes for 4-5 minutes.<br />
3. Drain, rinse with cold water and set aside<br />
4. Heat a charcoal or gas grill to med-high heat<br />
5. Brush sweet potatoes with olive oil and lime juice and season with salt and pepper<br />
6. Grill for 7-8 minutes on each side, until slightly charred and cooked through. Cooking time will vary depending on the size of the wedges.<br />
7. Serve warm with chopped cilantro and lime wedgesDaphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com11tag:blogger.com,1999:blog-3805764809330195179.post-64562213481330777442012-07-15T19:37:00.005-04:002012-07-15T19:50:35.725-04:00Lentil Cakes<div class="separator" style="clear: both; text-align: center;">
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Craig specifically requested I make lentil cakes today. I am happy to oblige, especially because I love lentils and enjoy coming up with new Meatless Monday recipes. These lentil cakes are really simple and inexpensive to make, but SO filling. The whole recipe could not be easier - you just cook the lentils with some veggies and flavorings and then shape them into patties and bake. I've also cooked these in a cast iron skillet, which works great as well.<br />
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This meal proved to be a wonderful healthy detox after a very indulgent weekend. Craig and I attended a wedding on Saturday that had the most amazing food. We both overate a lot of yummy food, so it felt good to have something hearty and simple.<br />
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Lentils are filled with fiber, iron and B vitamins. Additionally, they have the highest percentage of protein by weight of any play based food. Lentils are commonly enjoyed in soups and stews, but I like to add them to all kinds of things. I forgot to mention they are naturally low in calories! One serving, which is approximately two lentil cakes, has only 197 calories, 12 grams of protein and 13 grams of fiber!<br />
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I served these with some spicy ketchup, which is just equal parts ketchup and sriracha sauce. I think you could serve these with a number of condiments, but this was super simple and tasty.<br />
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Read more for the full recipe!<br />
<a name='more'></a><br />
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<u>Ingredients:</u><br />
1tbsp extra virgin olive oil<br />
1 medium onion, diced<br />
1 medium bell pepper, diced<br />
1 jalapeno, minced<br />
2 cloves of garlic, minced<br />
3 carrots, diced<br />
1.5 cups lentils, rinsed<br />
2 tbsp tomato paste<br />
1 tbsp balsamic vinegar<br />
1 tbsp sriracha sauce (or hot sauce)<br />
3 cups of low sodium veggie broth<br />
1.5 cups of kale, stems removed and chopped into tiny pieces<br />
2 tbsp whole wheat flour<br />
olive oil spray<br />
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<u>Step by Step Instructions:</u><br />
1. In a large pot, saute onion, pepper, jalapeno, garlic and carrot in olive oil on med heat<br />
2. When veggies are softened (8-10 minutes), add lentils and stir<br />
3. Add tomato paste, vinegar, sriracha, and broth<br />
4. Cover and bring to a boil<br />
5. Reduce to low heat and simmer for 25-30 minutes, until all liquid is absorbed<br />
6. Stir in kale and flour<br />
7. Preheat oven to 375<br />
8. Allow lentils to cool for 15-20 minutes (must be cool enough to handle)<br />
9. Using your hands, shape the lentil mixture into patties. I made mine approximately the size of hockey pucks.<br />
10. Bake on a greased cookie sheet for 15 minutes until lightly browned.<br />
11. Allow to set for 10 minutes and serve with spicy ketchupDaphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com11tag:blogger.com,1999:blog-3805764809330195179.post-48714583342605609452012-07-10T20:55:00.001-04:002012-07-10T20:55:58.434-04:00Rainbow Peanut Slaw<div class="separator" style="clear: both; text-align: center;">
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So ya'll know my feelings about farmer's markets. Two weeks ago I had the wonderful opportunity to visit the market with Craig's mom, and we had a great time. In addition to all the wonderful goodies we picked up, I grabbed some sweet green cabbage. It has a unique shape, sort of like a tulip. The farmer's explained it was a sweet heirloom variety. I am not sure of the official name, but it was sooo delicious!<br />
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Anyway, after returning home with a ton of goodies it seemed necessary to immediately make a tasty slaw. Because I hate mayo, I decided to do a Thai inspired peanut slaw, using all the tasty veggies I grabbed at the farmer's market. I combined cabbage, bok choy, radishes, carrots with some fresh herbs. It was simple, flavorful and delicious. As a bonus, the peanut dressing is extremely filling.<br />
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It turned out so well I decided to make it again for our cookout this weekend. It was the perfect compliment to my Thai lamb kabobs.<br />
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Read more for the full recipe!<br />
<a name='more'></a><br />
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<u>Ingredients:</u> Serves 4<br />
3 cups green cabbage, washed and shredded<br />
2 heads of baby bok choy<br />
6-8 radishes, halved and sliced<br />
2 carrots, julienned or shredded<br />
2 tbsp fresh cilantro<br />
2 tbsp fresh basil<br />
1/4 cup unsalted peanuts, chopped<br />
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<u>Dressing:</u><br />
1/4 cup natural peanut butter (preferably unsalted)<br />
2 tbsp low sodium soy sauce<br />
1 tbsp lime juice<br />
1 clove of garlic<br />
1" fresh ginger (or 1.5 tsp ground)<br />
2 tbsp fresh cilantro<br />
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<u>Instructions:</u><br />
1. Combine all salad ingredients in a large bowl<br />
2. Using a food processor, combine all dressing ingredients and puree<br />
3. Toss salad with dressing. Because the dressing is so thick, this may take a bit of effort<br />
4. Serve topped with crushed peanuts!<br />
<br />Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com13tag:blogger.com,1999:blog-3805764809330195179.post-35475293607227233092012-07-09T20:48:00.003-04:002012-07-15T15:41:03.628-04:00Spicy Thai Lamb Kabobs<div class="separator" style="clear: both; text-align: center;">
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First - I apologize for my absence this last week. I really needed a break and Wednesday holiday screwed up my internal calendar. I didn't intend to take a week off from blogging, but I feel much better now that I'm rested.<br />
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It's July, which means cookouts, weekends at the beach, and standing directly in front of the air conditioning when necessary. When it comes to summer entertaining, burgers and hot dogs have become the default setting. As much as I love the classics, I also like to mix things up a bit. Which is why I was thrilled to be able to host another lamb supper club courtesy of the Tri-Lamb Group.<br />
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Using a gorgeous boneless leg of lamb, I decided to make some yummy kabobs to throw on the grill. For this little soiree, I decided to go with a Thai theme, using my favorite spicy Thai marinade for the meat and coming up with some Thai inspired side dishes. Lamb is an ideal meat for entertaining because its flavorful and extremely lean. It grills beautifully and soaked up the complex flavors of the marinade.<br />
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I am always thrilled to have another lean meat option. On average, a 3oz serving of lamb has ONLY 175 calories. Additionally, a serving of lamb has 23 grams of filling protein, and is filled with B vitamins, iron and zinc.<br />
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Anyway, so I put together a simple menu that would incorporate a whole bunch of Thai inspired flavors, ginger, garlic, chilies and cilantro were emphasized in every dish. I'll be bringing you the rest of these recipes this week, so keep an eye out for these tasty treats.<br />
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<b><span class="Apple-style-span" style="font-size: large;">COOKOUT MENU:</span></b></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Spicy Thai Lamb Kabobs</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Grilled Sweet Potatoes</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Rainbow Peanut Slaw</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Thai Guacamole</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Raspberry Ginger Sangria</span></div>
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Since this was an outdoor party I had lots of opportunities to snap some photos of my garden! Everything is coming along nicely - the heat wave fried my kale, so I learned a lesson about planting cold weather crops early. So far things are coming along nicely. I've already got tons of hot peppers coming in, some will be mature in a few weeks. I've also got cherry and roma tomatoes. I am sooo excited about these. In other news, the butternut squash is taking over the garden, growing in every direction and covering all the other plants. I had no idea it would be so ... vigorous.<br />
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Read more for the full recipe!<br />
<a name='more'></a><br />
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<b><span class="Apple-style-span">Kebab Tips:</span></b></div>
1. Try to cut your ingredients into roughly similar sized pieces. This will insure even cooking. Depending on the selection of veggies used, this may be a challenge<br />
2. Marinate in the refrigerator for at least 3 hours, longer if you have time<br />
3. If using wooden skewers, always soak in water for 10-20 minutes before using to make sure they don't burn on the grill<br />
4. Sear kabobs on direct heat and then move to indirect heat to ensure juiciness<br />
5. Stabilize large chunks of meat and veggies with two skewers if necessary<br />
6. Leave a small amount of space between ingredients. They should just barely touch on the skewer. This will ensure everything cooks properly and safely.<br />
<br />
<br />
<u>Marinade Ingredients:</u><br />
1.5 cups low sodium soy sauce<br />
juice and zest of 1 lime<br />
2" piece of ginger, peeled<br />
1/4 cup fresh cilantro, washed<br />
2 jalepenos, washed (thai chilies are best but hard to find)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0REKogel_6c1FuoD99QeE_7z6l9eudv-91eOSHOzlzuh3HKnyH8PF3R1_iQ2bdZEnwYy8xkuuN5FautidJO9FHUPBOtg0ppCn7nJ9dgeElk3kXEGFBYcJnk9M1fjToc7PFjItpzJUVM/s1600/kabobs-marinating.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0REKogel_6c1FuoD99QeE_7z6l9eudv-91eOSHOzlzuh3HKnyH8PF3R1_iQ2bdZEnwYy8xkuuN5FautidJO9FHUPBOtg0ppCn7nJ9dgeElk3kXEGFBYcJnk9M1fjToc7PFjItpzJUVM/s400/kabobs-marinating.jpg" width="400" /></a></div>
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<br />
<u>Kabob Ingredients:</u><br />
24 oz boneless leg of lamb, trimmed<br />
1 medium yellow onion, skin removed<br />
1 large red bell pepper, washed, seeded and cut into 1" chunks<br />
1 medium zucchini, washed, sliced in half and cut into 1" slices<br />
8-12 cherry tomatoes<br />
4-6 leftover chilies from marinade<br />
8 wooden or metal skewers<br />
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<br />
<u>Instructions:</u><br />
<br />
<div class="MsoNormal">
1. Make the marinade. Combine soy sauce, lime juice
and zest, ginger, cilantro and 2 chilies (or jalapenos) in a food processor.
Puree. Set aside.</div>
<div class="MsoNormal">
2. Cut leg of lamb into 1-1.5” chunks. A 24oz leg
of lamb should yield anywhere from 24-30 chunks, depending on how you cut it.
Aim for similarly sized, square pieces, as these will cook evenly.</div>
<div class="MsoNormal">
3. Slice onion into quarters and then halve each
quarter. This will yield triangle sized chunks of onions.</div>
<div class="MsoNormal">
4. Slice pepper into 1” square chunks</div>
<div class="MsoNormal">
5. Cut zucchini in half, length wise. Then cut into
½” wide slices</div>
<div class="MsoNormal">
6. Thread veggies and lamb onto skewers in any
order or combination of your choice. Use 3-4 chunks of lamb per skewer and make
sure to separate the pieces of lamb with veggie chunks. I used the following
order of ingredients: zucchini, lamb, onion, lamb, pepper, lamb, onion, lamb,
pepper, tomato, chili. Depending on how long your skewers are, you may be able
to fit some more veggies.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
7. Make sure to leave a small amount of space
(think ¼”) between pieces on the kebobs. This will ensure everything cooks
properly</div>
<div class="MsoNormal">
8. In a shallow dish or pan, arrange skewers and
cover with marinade. Make sure to evenly distribute the marinade so that all
ingredients are coated. </div>
<div class="MsoNormal">
9. Cover with aluminum foil and refrigerate.
Marinate for at least 3 hours before grilling</div>
<div class="MsoNormal">
10. Remove
meat and discard any excess liquid.</div>
<div class="MsoNormal">
11. Heat
gas or charcoal grill. If using gas, set temperature to high heat. If using
charcoal, prepare hot coals and then spread in one even layer.</div>
<div class="MsoNormal">
12. Grill
kabobs for 10-15 minutes, turning 3-4 times, until meat is medium-rare. If you
are using a meat thermometer, remove lamb from heat when the thickest part
reads 140 degrees Fahrenheit.</div>
<div class="MsoNormal">
13. Allow
kabobs to rest for 8-10 minutes. Serve! </div>
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<br />Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com12tag:blogger.com,1999:blog-3805764809330195179.post-46432272565486222622012-06-28T11:21:00.002-04:002012-06-28T11:21:15.145-04:00Farmers Market and Thursday LinksHello friends. I have some fabulous links for you today. But first, I want to chat a bit about something I feel really really passionate about:<b> Farmer's markets.</b><br />
<br />
Since our Somerville Union Square farmer's market opened three weeks ago, I've been featuring a lot of fabulous things I picked up on this site. I have been getting a bunch of comments and emails about some of the produce I've found. Garlic scapes, baby spring onions, salad turnips and purple carrots are just some of the unique produce I've found. I get many questions and comments about these things because they are not traditionally available in the supermarket. Which just illustrates the amazing awesomeness of farmer's markets. So I wanted to take a minute and share some data I found with you.<br />
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Anyone not living under a rock knows that times are tough right now. Supporting your local economy and small businesses is one of the best things you can do with your dollars. Local markets produce very tangible personal, economic and environmental benefits. <b> </b><br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>Here are 18 reasons why farmers markets kick ass:</b></span></div>
<br />
<ol>
<li>Most local farms use organic or low-pesticide farming techniques and also use non-GMO seeds.</li>
<li>Farmer's market produce is the freshest you can get. Usually it was picked that morning or the day before. Vivid colors correlate to high levels of vitamins and nutrients.</li>
<li>Local farms support polyculture. Industrial and factory farms
practice monoculture - the practice of planing only one crop.
Monoculture farming drains the soil of nutrients and makes crops more
susceptible to disease and pests, which requires more pesticides and
fertilizers. These practices are extremely environmentally unfriendly
as well as unhealthy. Polyculture planting encourages the diversity of
natural ecosystems and utilized crop rotation and companion planting to
maintain soil nutrients and grow strong and nutrient-dense crops.</li>
<li>Local markets create jobs. A recent study by the <a href="http://farmersmarketcoalition.org/">Farmer's Market Coalition </a>found
that establishing 21 farmer's markets in Oklahoma created 112 new full
time jobs. Spending money locally not only helps the farms employ
workers, but also circulates your money within the local community,
which creates as well as preserves jobs. </li>
<li>Markets also help stimulate economic grown in their immediate
vicinities. 60% of market shoppers also patronize neighboring
businesses on market day. </li>
<li>A 2006 study from the New Economic Foundation found that the London
Queens market produces $48 of economic activity for every $19 spent at
the market itself. </li>
<li>Low waste. Farmer's pick precisely what can be sold, minimizing
waste. In addition, leftover produce is preserved, turning tomatoes
into sauce or apples into juice. Unsaleable produce is composted to
return nutrients back to the fields. </li>
<li>Service to the community. In addition, most local markets have
arrangements with local food banks and soup kitchens for leftover
goods. In Seattle, farmer's markets donated 40,000 pounds of produce to
local food banks in 2007. </li>
<li>Super fresh food just tastes better. Farmers pick at the peak of freshness and get it to you ASAP. You can taste the differences in flavor and texture. </li>
<li>Markets highlight unique and local produce. Usually the variety is far greater than the supermarket. Last week, our market had five different varieties of kale! I find that when I see these great ingredients I am more motivated to cook and try new recipes. </li>
<li>Knowledge and control. When you shop locally, you know exactly where your food came from. You can chat with farmers and learn about the farms and their growing techniques. Usually, you can also visit these farms or sign up for CSA programs as well.</li>
<li>Market produce has accumulated less "food miles" which means it has not traveled across the country (or the world) to reach you. This saves substantially on fuel costs, which drives down the actual prices as well as the environmental impact.</li>
<li>Markets use way less packaging that traditional grocery stores. Cutting down on plastic and paper, as well as bringing your own reusable bags, is better for the environment. </li>
<li>Yummy prepared foods. Our market has fresh bread, homemade cheese (the string cheese is incredible!), fresh fruit popsicles, baked goods, plants, flowers, sauces, hummus and mini whoopie pies!!! All of which are produced locally. </li>
<li>Support local farms. Supporting local small business is important, but especially your local farming community. Having access to local, fresh food is a great privilege, and its essential to keep family farms in our communities for many generations. Purchasing your produce locally helps to give family farms the necessary capital to keep operating.</li>
<li>Family farms are not industrialized. Don't give your money to corporations who poison people with pesticide and fertilizer while shipping jobs outside the US.</li>
<li>Price. Farmers price their good competitively, and can usually offer great prices because markets cut out the "middle man." Generally, savings are greatest on organic produce. </li>
<li>Local markets also build community, bringing people together to interact and enjoy local goods. Our market features local artists and performers and weekly activities and programming for kids. </li>
</ol>
<div style="text-align: center;">
<span style="font-size: large;"><b>Did I miss anything? Why do you love your local farmer's market? Tell me in the comments!!!</b></span> </div>
<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHkBa_w3NfMUsNd8_zvhLRtoFEProIe3TWZ5zlk_JTNq_4za_8pexjCfEpVaEhafImqmeB9l4iilFF0tvEifBe6IZJyi2tNM0A9bdyVTu3MqhLIEZt9RRnF1qdWvzYF0ZBMUr7cher8ek/s1600/Farmers-Market-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHkBa_w3NfMUsNd8_zvhLRtoFEProIe3TWZ5zlk_JTNq_4za_8pexjCfEpVaEhafImqmeB9l4iilFF0tvEifBe6IZJyi2tNM0A9bdyVTu3MqhLIEZt9RRnF1qdWvzYF0ZBMUr7cher8ek/s400/Farmers-Market-2.jpg" width="400" /></a></div>
<div style="text-align: left;">
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<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: large;"><u>So now, onto some healthy links!!!</u></span></div>
<ul>
<li><a href="http://well.blogs.nytimes.com/2012/06/27/new-detergent-pods-pose-poisoning-risk/">Watch out for detergent pods! They pose a poisoning risk</a> - NYT</li>
<li><a href="http://www.health.com/health/gallery/0,,20551987,00.html">Best and worst foods for digestion </a>- Health.com</li>
<li><a href="http://www.cnn.com/2012/03/19/health/successful-dieting-habits/index.html?hpt=he_bn5">Habits of successful dieters</a> - CNN</li>
<li><a href="http://www.mayoclinic.com/health/exercise/HQ01676">Seven benefits of regular exercise</a> - Mayo Clinic</li>
</ul>Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com13tag:blogger.com,1999:blog-3805764809330195179.post-25422753124582730212012-06-25T22:31:00.001-04:002012-06-25T22:31:24.259-04:00Green Rice (Arroz Verde)<div class="separator" style="clear: both; text-align: center;">
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For our Mexican feast this Saturday, I made some tasty and tangy green poblano rice, called arroz verde in Spanish, to accompany the pork chops. This is a simple dish that combines lots of fresh healthy veggies and herbs with spicy poblano pepper and rice. It makes a lovely accompaniment for grilled meats.<br />
<br />
Poblanos are large, mild peppers, somewhere between a bell pepper and a jalepeno on the spicy scale. They add an intensity and heat to the dish without too much spice. Combined with cooling herbs, in this case cilantro and mint, it adds a lot of flavor to this simple dish.<br />
<br />
There are many ways to make this dish, and you can use a number of different herbs, types of rice, or veggies to make it your own. I used the various things I had just grabbed at the farmers market: spinach, spring onions, baby leeks, cilantro and mint. But parsley and basil can also add some fabulous flavors. I made a big batch of this planning for some leftovers and I have not been disappointed. I brought some cold for lunch today and it was fantastic. I think next time I may add some nuts for crunch.<br />
<br />
<b>Have you entered my giveaway yet?</b> Ends Wednesday at 5pm EST. <a href="http://www.generationyfoodie.com/2012/06/thursday-links-and-giveaway.html">Click here to enter!</a><br />
<br />
Read more for the full recipe!<br />
<a name='more'></a><br />
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<b>Note: </b>The amount of liquid needed is wholly dependent on the type of rice you use. I use the slow cooking kind, so this amount of liquid is appropriate. If you're going with different types of rice, add the veggie broth 1/2 cup at a time to make sure you don't add too much liquid.<br />
<br />
<u>Ingredients:</u><br />
1 tbsp extra virgin olive oil<br />
1 medium onion, diced<br />
1 leek, washed, greens removed and sliced<br />
2 cloves garlic, minced<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 cups fresh spinach, washed</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 poblano pepper, washed and seeded</div>
<br />
2 tbsp fresh cilantro<br />
1 tbsp fresh mint<br />
1/2 cup water<br />
1 cup of rice (I used 1/2 cup brown, and 1/4 cup each wild and basamati)<br />
2 cups low sodium veggie broth<br />
2 tbsp lime juice (approx 1/2 lime)<br />
<br />
<br />
<u>Step by Step Instructions:</u><br />
1. In a large saucepan, saute onion, leek and garlic in olive oil 3-4 minutes, until softened<br />
2. In a food processor, combine spinach, poblano, cilantro, mint and water, puree until smooth<br />
3. Add rice to pot, add spinach puree, lime juice and veggie broth<br />
4. Bring to a boil<br />
5. Cover and reduce heat to med-low<br />
6. Simmer until liquid is absorbed and rice is cooked 30-40 minutes, depending on the type of rice you use.<br />
<br />Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com12tag:blogger.com,1999:blog-3805764809330195179.post-84675897369998523152012-06-24T19:25:00.003-04:002012-06-24T19:25:28.033-04:00Chili Brined Pork Chops with Cilantro Vinagrette<div class="separator" style="clear: both; text-align: center;">
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<br />
Craig is the official Grillmaster in our home. He calls prepping, lighting, and cooking on the grill his "man time" and he usually spends this time with a beer in hand. Anyway, Craig has been bugging me about grilling pork lately. We've grilled pretty much everything else, so it seemed about time to try this. I got some great bone in pork loin chops and decided to do a Mexican style brine with beer! I love to cook with beer, it's very underrated. With so many different types and tastes, it's a versatile ingredient that can really enhance a dish.<br />
<br />
Brining is the process by which meat is soaked in a saltwater based mixture before cooking. It enhances flavor and tenderness while reducing cooking times. You can use a number of different things to brine. Anything from plain old saltwater to a more complex recipe will yield great results. This is a really simple brine that uses beer as a liquid base. I combined this with chilies and garlic for flavor and some acidity to help tenderize the meat. Generally, you can brine large cuts of meats for up to 24 hours. I would recommend brining these for at least 2, but as much as you can. I left mine for about 6 hours and they were juicy and tasty.<br />
<br />
After all the time prepping and brining these chops, a crazy thunder storm rolled in just as we were about to light the grill. So I ended up cooking these in my cast iron skillet, which means I'll have to make them again so Craig can finally grill himself a pork chop.<br />
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Full recipe after the jump!<br />
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<br />
<u>Ingredients:</u><br />
4 bone in pork loin chops<br />
<br />
<u>Brine:</u><br />
2 jalepenos<br />
1 habanero<br />
4 garlic cloves<br />
2 tbsp sea salt<br />
2 tbsp lime juice<br />
2 tbsp apple cider vinegar<br />
1 cup Mexican beer (I used Modelo Especial but Corona can work as well)<br />
<br />
<u>Vinaigrette:</u><br />
2 tbsp fresh cilantro<br />
1 garlic clove<br />
2 tbsp lime juice<br />
2 tbsp olive oil<br />
<br />
<u>Directions:</u><br />
1. In a food processor, combine all brine ingredients<br />
2. In a large freezer bag, place chops and cover with brine. Seal and refrigerate for at least 2 hours<br />
3. Remove chops, disgard liquid<br />
4. Grill or broil chops to desired level on doneness<br />
5. In a food processor, combine vinaigrette ingredients<br />
6. Serve pork chops drizzled with 1 tbsp vinaigretteDaphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com12tag:blogger.com,1999:blog-3805764809330195179.post-60118466647618615652012-06-21T06:58:00.003-04:002012-06-21T11:45:10.677-04:00Grilled Avocados with Shrimp Salad: Guest Post by Home Skillet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rKX7hUydC91TCSid7h04yeP14CAPdVg1bhJs0DCKP8nI228Y_dtyZGOoUdC_1kP6bj28YdLxQQ1YxVDnTx173fnbok1lW4dwfZyRdO8TutuCgN72h4ctz_V2X0HNmOZ7pOYsvRzsEW4/s1600/Grilled_Avocados_with_ShrimpSalad-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rKX7hUydC91TCSid7h04yeP14CAPdVg1bhJs0DCKP8nI228Y_dtyZGOoUdC_1kP6bj28YdLxQQ1YxVDnTx173fnbok1lW4dwfZyRdO8TutuCgN72h4ctz_V2X0HNmOZ7pOYsvRzsEW4/s640/Grilled_Avocados_with_ShrimpSalad-1.jpg" width="640" /></a></div>
<br />
I am so excited to bring you my first every Guest Post today! As I've mentioned a billion times, food blogging has led to the discovery of some incredibly creative and talented people. I am continually amazed by the people I meet and the recipes I find on the web. When I win the lottery, I'm totally buying my own tv channel that I'll call the Foodblog Network. I'm going to give shows to all my amazing foodie blogger friends. One such show will feature Jen and Seth, the amazing husband and wife team behind <a href="http://hskillet.blogspot.com/">Home Skillet</a>.<br />
<br />
Jen and Seth live in sunny Southern California with their hungry toddler Max. I love their blog because they find new and interesting ways to dress up simple and tasty recipes. I completely fell in love with these adorable <a href="http://hskillet.blogspot.com/2012/03/whale-of-grilled-cheese-with-roasted.html">Whale Grilled Cheese with Broccoli, Garlic and Caramelized Onion</a>. My favorite feature of their blog is all the amazing dips they come up with. As they explain on their blog, all three members of their household enjoy dipping things, which I think is a love many of us share. Here are just a few of my favorites: <a href="http://hskillet.blogspot.com/2012/03/breakfast-dip.html">Creamy Egg Marinara Breakfast Dip,</a> <a href="http://hskillet.blogspot.com/2012/03/breakfast-dip.html">Spicy Chorizo Dip</a>, <a href="http://hskillet.blogspot.com/2012/03/smooth-and-creamy-carrot-dip-with.html">Smooth and Creamy Carrot Tahini Dip</a>, <a href="http://hskillet.blogspot.com/2012/04/carbonara-dip-with-brie-and-pancetta.html">Carbonara Dip with Brie and Pancetta</a>, and <a href="http://hskillet.blogspot.com/2012/04/roasted-cauliflower-dippers-with-smoked.html">Roasted Cauliflower Dippers with Smoked Paprika Dip</a>.<br />
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<br />
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Hi, we are Jenn and Seth from Home Skillet, and we are so
super excited to be here today! We
absolutely love Dara’s blog, everything is so healthy, fresh, and delicious –
and accompanied by gorgeous photos! Like
her Thai marinated skirt steak – YUM!
And her asparagus potato salad?
We didn’t even think we liked potato salad but this sounds absolutely
fantastic! So who are we?<o:p></o:p></div>
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<br /></div>
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When not animating computer generated characters, or playing
video games, Seth can be found obsessing over food. When Jenn is not chasing around our toddler,
or reading, she too can be found obsessing over food (and chapstick). Over the last few years, our joint passion
for food has taken on a life of its own and manifested itself as the blog, Home
Skillet. Above all, Home Skillet is a
task master. It forces us to stay on our
toes, and continually try new culinary things.
We love it for that. However,
Home Skillet is also our way to give a little something back to the food
community, from which, over the years, we have taken so much. As for us, personally, we like to be goofy,
annoy each other, and pretend our toddler, Max, is a little object made of pie…
and loud noises. The ocean is our
battery pack, fueling us to be productive… and unproductive. Day trips, short adventures, building and
painting things, we like all of that. We
love quality entertainment: Television series like Mad Men, Always Sunny, Breaking
Bad and Downton Abbey, and quirky movies like Metropolitan, The Extra Man, and
Rushmore. Documentaries of all kinds,
books, video games… How can two people be summed up in a paragraph? No idea.
Let’s just get to the recipe…<o:p></o:p></div>
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<br /></div>
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I think about avocados a lot. It is our little guy’s favorite food. As in, he pretty much needs an avocado every
day or he becomes ever so displeased. So
I see them just about every day. Plus we
live in southern California and there is a rule written somewhere that you must
consume massive amounts of avocados (or maybe I just wish there was). Eventually, after taking out my umpteenth pit
from an avocado, I heard the call. The
call emanating from deep within the cavity left from the pit. It told me to fill it back up. I was like, of course! Of course I will! So I thought about things that I could fill
it up with, and settled on shrimp. Because,
why not shrimp?<o:p></o:p></div>
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<br /></div>
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</div>
<div class="MsoNormal" style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">Spicy Shrimp Salad in
Grilled Avocados</span><o:p></o:p></b></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rKX7hUydC91TCSid7h04yeP14CAPdVg1bhJs0DCKP8nI228Y_dtyZGOoUdC_1kP6bj28YdLxQQ1YxVDnTx173fnbok1lW4dwfZyRdO8TutuCgN72h4ctz_V2X0HNmOZ7pOYsvRzsEW4/s1600/Grilled_Avocados_with_ShrimpSalad-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rKX7hUydC91TCSid7h04yeP14CAPdVg1bhJs0DCKP8nI228Y_dtyZGOoUdC_1kP6bj28YdLxQQ1YxVDnTx173fnbok1lW4dwfZyRdO8TutuCgN72h4ctz_V2X0HNmOZ7pOYsvRzsEW4/s400/Grilled_Avocados_with_ShrimpSalad-1.jpg" width="400" /></a></div>
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<u>Ingredients:</u><b><o:p></o:p></b></div>
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½ pound shrimp <o:p></o:p></div>
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½ cup diced cucumber<o:p></o:p></div>
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1 thai chile, minced<o:p></o:p></div>
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2 tablespoons fresh orange juice<o:p></o:p></div>
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½ teaspoon orange zest, plus more for serving<o:p></o:p></div>
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2 tablespoons chopped tarragon, plus more for serving<o:p></o:p></div>
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3 tablespoons aioli<o:p></o:p></div>
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salt and pepper to taste<o:p></o:p></div>
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2 avocados, halved and pitted<o:p></o:p></div>
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<br /></div>
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<u>Aioli:</u><b><o:p></o:p></b></div>
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2 egg yolks<o:p></o:p></div>
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1 cup canola oil<o:p></o:p></div>
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2 garlic cloves, minced<o:p></o:p></div>
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3 tablespoons lime juice<o:p></o:p></div>
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salt and pepper to taste<o:p></o:p></div>
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<br /></div>
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<u>Directions:</u></div>
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1. Make the aoili. We like to whisk mayonnaise by hand, though others find the
food processor easier to use for this. To use this method, place the egg
yolks in a small bowl, place a cup of oil next to you, and keep a tablespoon
handy. Use a whisk to break up the egg yolks in the bowl. Add a
tablespoon of oil. Whisk that into the egg yolks so the yolks absorb it.
Then repeat. And repeat. Just be patient. It will
probably take about 10 minutes to get through all the oil. Then stir in
the garlic and lime juice. Refrigerate.</div>
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2. Bring a pot of salted water to boil. Add the shrimp and cook until pink and done –
about 3-4 minutes. Remove and place in a
bowl of ice water to cool. </div>
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3. Dice the
shrimp once they have cooled. Place the
diced shrimp in a medium bowl.</div>
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4. Add the diced cucumber and minced thai
chile. Mix it all together. </div>
<div class="MsoNormal">
5. In a small bowl, mix together orange juice, ½
teaspoon orange zest, 2 tablespoons tarragon, and 3 tablespoons of the
aioli. Season with salt and pepper to
taste. </div>
<div class="MsoNormal">
6. Stir the orange and aioli mixture
into the shrimp and cucumber mixture. Refrigerate. </div>
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<o:p></o:p></div>
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7. Heat charcoal or gas grill to high heat (around 400
degrees).</div>
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8. Using a paper towel or dish rag, coat cooking grates with a thin layer of
canola oil. Place halved avocados on
grill, cut side down. Cover, and come back in about 3-5 minutes to check
on them. Once the bottoms have a nice char, remove from grill. </div>
<div class="MsoNormal">
9. Spoon shrimp salad into each of the halves of avocado. Sprinkle orange zest and tarragon on top. Then
eat!</div>
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<br /></div>
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<br /></div>
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*******************************************************************************</div>
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How fantastic is this recipe? Grilling avocados? Stuffing avocados? This is why I need more Californians in my life. I have no clue what to do with avocado beyond making guac. </div>
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<br /></div>
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So. Everyone immediately stop over at Jen and Seth's blog, Home Skillet to say hello. Make sure to follow their blog and hit them on <a href="https://twitter.com/homeskilletcook">Twitter,</a> <a href="https://www.facebook.com/pages/Home-Skillet/216408738406184?sk=wall">Facebook </a>and <a href="http://pinterest.com/homeskilletcook/">Pinterest</a> ASAP. </div>
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<br /></div>
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While you're there, make sure to bookmark their <a href="http://hskillet.blogspot.com/2012/04/glazed-chocolate-chip-scones-with.html">Glazed Chocolate Chip Scones with Rosemary and Cara Cara Orange</a>, <a href="http://hskillet.blogspot.com/2012/03/pop-tarts-3-ways-rose-hip-and-apple.html">Homemade Pop Tarts</a>, and <a href="http://hskillet.blogspot.com/2012/01/lime-spiced-cashews.html">Lime Spiced Cashews</a>. </div>
<div class="MsoNormal">
<br /></div>
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I hope you enjoyed seeing Jen and Seth here at Gen Y Foodie. I am so thrilled they agreed to be my first guest post! I feel honored to get to know them and their awesome and tasty blog. Thanks so much guys!!! </div>
<div class="MsoNormal">
<o:p></o:p></div>
<br />Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com32tag:blogger.com,1999:blog-3805764809330195179.post-82850570420616256462012-06-20T11:42:00.003-04:002012-06-21T11:12:54.483-04:00Wednesday Links and a GIVEAWAY!!!!<br />
<div style="text-align: center;">
<u><span style="font-size: x-large;"><b>GIVEAWAY!</b></span></u></div>
<br />
So, as you know I've started canning with the hopes of canning a lot of the harvest from my garden this summer. So. In hopes of spreading the gospel of home preserving, I am giving away some starter canning supplies from <a href="http://www.freshpreserving.com/home.aspx">Ball</a>. <br />
<br />
I will be giving away the <b><span style="font-size: large;">Ball Canning Discovery Kit</span></b>. This 6 piece kit gives you all the tools to start canning using your existing kitchenware. It includes everything you need to start canning for the first time and step by step instructions. <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieh_ucsHyo0TXDqD9BJz5bstaLhIKxXvyPSrOeaM6rkhagW3fQw1FGpFBXxb2UGE1ZllulysfA3noAhEVglfoZXqZ77XHaB78bGkYO-aAwyW9diRij1GdziryKgCOVDCS0RGDAS9M_BoI/s1600/ballcanning+kit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieh_ucsHyo0TXDqD9BJz5bstaLhIKxXvyPSrOeaM6rkhagW3fQw1FGpFBXxb2UGE1ZllulysfA3noAhEVglfoZXqZ77XHaB78bGkYO-aAwyW9diRij1GdziryKgCOVDCS0RGDAS9M_BoI/s320/ballcanning+kit.jpg" width="320" /></a></div>
I will also be giving away a copy of <a href="http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314/ref=pd_bxgy_k_img_c"><b><span style="font-size: large;">The Ball Complete Guide to Home Preserving.</span></b> </a>I picked this up this weekend and it is a completely idiot-proof guide to all types of home preserving. There are step by step guides WITH PHOTOS for making each type of recipe. If you feel hesitant or nervous about canning, this book will help you do it right.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTYxKzVxr-Pcin-q4WgqSqcfXqJyPLJNM8qvnWmbo_oYzxMbk6IAhqMeXWLe9GP_4FU1dd6VvuTeoqpHX6eXq7BsVfzafmotbc5tfTvxfDuQ7f5IdbjrXzWZMqVg-NMk_y8Lr996D1jk/s1600/ball+book+preserving.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTYxKzVxr-Pcin-q4WgqSqcfXqJyPLJNM8qvnWmbo_oYzxMbk6IAhqMeXWLe9GP_4FU1dd6VvuTeoqpHX6eXq7BsVfzafmotbc5tfTvxfDuQ7f5IdbjrXzWZMqVg-NMk_y8Lr996D1jk/s320/ball+book+preserving.jpg" width="320" /></a></div>
<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">So how can these wonderful items be yours? </span></div>
<ol>
<li>Leave a comment telling me if you've tried canning and what you make or would like to make with these items</li>
<li><a href="https://www.facebook.com/pages/Generation-Y-Foodie/198857636801471">Like Gen Y Foodie on Facebook</a>, or, if you already do, let me know in the comments</li>
<li>Share on Facebook: I just entered a giveaway to win Ball home canning supplies from Gen Y Foodie. http://www.generationyfoodie.com/2012/06/thursday-links-and-giveaway.html </li>
<li><a href="https://twitter.com/#%21/genyfoodie">Follow me on Twitter</a>, of, if you already do, let me know in the comments</li>
<li>Tweet the following: I just entered the @Ballcanning #Giveaway from @genyfoodie! </li>
</ol>
<div style="text-align: center;">
<u>OFFICIAL RULES:</u></div>
Open to residents of United States and Canada only. Giveaway closes on Wednesday 6/29 at 5pm EST.<br />
<br />
<div style="text-align: center;">
<u><span style="font-size: x-large;">And now onto the links!</span></u></div>
<br />
First I want to spend ten seconds bragging about my amazing little bro Jeff. He returned from Russia on Monday, where he spent the last three weeks building sports and playground facilities at a school in rural Russia with his charity <a href="http://www.shcab.org/">Students Helping Children Across Borders</a>. <br />
<br />
Not only did he start his own charity, but his built this project from the ground up, spending the last nine months organizing and fund-raising. He connected with some people from Suzdal, Russia and put this whole thing together ... in Russian! In recognition of these efforts, he won the Katherine W. Davis Peace Prize (learn more <a href="http://www.davisprojectsforpeace.org/">here</a>). The most impressive part of all of this? He did it all HIMSELF while playing Division I college ice hockey and keeping a full college course load. <br />
<br />
As you can tell, I am so proud of this guy. He kept an amazing blog about his time in Suzdal and his project. My personal favorite post, however, is about his attempt to make some pizza for his host family. <a href="http://www.shcab.org/1/post/2012/06/june-14th-20121.html">You can read this hilarious story here</a>. <br />
<br />
<div style="color: blue;">
<span style="font-size: large;"><b>Dessert Round Up: </b></span></div>
<div style="color: #674ea7;">
<br /></div>
Since I'm not a baker and don't make many desserts, I like to live vicariously through all my amazing food blogger friends. Here are some of my favorite desserts of the week. Go check out these talented bloggers and their yummy recipes.<br />
<ul>
<li><a href="http://www.cravingsofalunatic.com/2012/06/black-forest-cheesecake-in-memory-of-my-dad-for-sundaysupper-fathersday.html">Black Forest Cheesecake</a> from Kim at Cravings of a Lunatic </li>
<li><a href="http://bakerstreet.tv/2012/06/tiramisu-bread/">Tiramisu Bread </a>at Baker Street</li>
<li><a href="http://www.eat-yourself-skinny.com/2012/06/watermelon-ice-pops.html">Watermelon Ice pops</a> from Kelly at Eat Yourself Skinny</li>
<li><a href="http://www.simplyscratch.com/2012/06/chocolate-chocolate-chip-bacon-cookies.html">Chocolate Bacon cookies</a> at Simply Scratch</li>
</ul>
<br />
<div style="color: blue;">
<b><span style="font-size: large;">Healthy Links:</span></b></div>
<ul>
<li><a href="http://well.blogs.nytimes.com/2012/06/18/really-ginseng-can-help-relieve-fatigue/">Can ginseng fight fatigue?</a> - NYT</li>
<li><a href="http://thechart.blogs.cnn.com/2012/06/19/watch-out-for-the-2012-dirty-dozen/">The 12 dirtiest types of produce - make sure to scrub these!</a> - CNN</li>
<li><a href="http://www.huffingtonpost.com/2012/06/20/natural-mosquito-bite-treatment_n_1610186.html?utm_hp_ref=healthy-living">Natural remedies for mosquito bites!</a> - HuffPo</li>
</ul>Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com20tag:blogger.com,1999:blog-3805764809330195179.post-68094703129805040252012-06-19T21:44:00.004-04:002012-06-19T21:45:08.362-04:00Black Eyed Pea Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxkTLY30PjG9up1u07ktTMKZmQlrlROvhnASIsUjLBHrqbXu3frjm4V0hcJDwcDwFH26r20AvDThqHUomGMlm1L6lxz-9LzCGG6bbGmgTNgcHaLSZ-IhuReLgX6d8s5hp2ISmvzICQhA/s1600/black-eyed-peas-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxkTLY30PjG9up1u07ktTMKZmQlrlROvhnASIsUjLBHrqbXu3frjm4V0hcJDwcDwFH26r20AvDThqHUomGMlm1L6lxz-9LzCGG6bbGmgTNgcHaLSZ-IhuReLgX6d8s5hp2ISmvzICQhA/s640/black-eyed-peas-1.jpg" width="640" /></a></div>
<br />
My favorite part of my local Whole Foods is the bulk section. Dozens and dozens of different grains, beans, nuts and lot of other delicious things. The prices are good and the selection is amazing. Every week I stock up on some new things that I store in mason jars. This week, I decided to give black eyed peas a whirl. I knew they are traditionally prepared in southern cooking, but I wanted to put a fresh and healthy spin on these.<br />
<br />
Using the rest of my farmer's market haul, I decided to throw together a fresh and healthy salad to highlight this wonderful legume. Black eyed peas are low in calories, and high in soluble fiber, potassium, and zinc.<br />
<br />
This salad is vitamin packed and makes for a healthy main or side dish. I dressed it with only a bit of olive oil and lemon juice so as not to overpower all the delicious fresh flavors. Fresh parsley and fennel give this a bit of a kick as well.<br />
<br />
In addition, I had an eventful weekend! After soliciting some help on Facebook, I found a local hardware store that had all the canning equipment I was looking for! I may have gone a bit overboard...<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5RXIWjz3hWU0Odin0-BRZlMPyAoFyOF3u3sTK9ZlNedvdxi_acWeoK2ptQMX8a0vx74TM8IVBv_u2QD63nVAT1rHVWUmZfD_qbwK8csO8OVvjikqqP-JQm1tkjIEhUFNawFqy_pTFH3g/s1600/IMG_7451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5RXIWjz3hWU0Odin0-BRZlMPyAoFyOF3u3sTK9ZlNedvdxi_acWeoK2ptQMX8a0vx74TM8IVBv_u2QD63nVAT1rHVWUmZfD_qbwK8csO8OVvjikqqP-JQm1tkjIEhUFNawFqy_pTFH3g/s640/IMG_7451.JPG" width="640" /></a></div>
<br />
Anyway, I used this amazing haul to make jam on Saturday! My first canning experience involved a lot of sweat, foul language, minor burns and a huge mess but I had a blast. I can't wait to keep experimenting.<br />
<br />
Read more for the full recipe.<br />
<a name='more'></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_79LjcsXe9zq7BI05AmQHkb45xBuwroGmDZZy9pi_vFBV3A9X0SbDJnqJYrZRVR2kHO9L1TpmyjdSts7KNbmv4cjTu536gr__4G17JWtGH4T8GmrtpTE3PIo10nO_I8dkVQAIh4wFE38/s1600/black-eyed-peas-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_79LjcsXe9zq7BI05AmQHkb45xBuwroGmDZZy9pi_vFBV3A9X0SbDJnqJYrZRVR2kHO9L1TpmyjdSts7KNbmv4cjTu536gr__4G17JWtGH4T8GmrtpTE3PIo10nO_I8dkVQAIh4wFE38/s640/black-eyed-peas-3.jpg" width="640" /></a></div>
<br />
<br />
<u>Ingredients:</u><br />
1 cup dry black eyed peas<br />
1 cup English cucumber, cut into 1/2" slices and quartered<br />
1/2 a fennel bulb, washed, cut in half and thinly sliced<br />
1 medium red bell pepper, washed, seeded and chopped<br />
1/2 cup green olives, chopped<br />
1/4 fresh parsley, washed and chopped<br />
1 tbsp extra virgin olive oil<br />
2 tbsp lemon juice<br />
1 tsp black pepper<br />
<br />
<u>Directions:</u><br />
1. Prepare black eyed peas according to package directions. Set aside and chill<br />
2. In a large salad bowl, combine the rest of the ingredients with the peas<br />
3. Toss thoroughly and serve with a lemon wedge<br />
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<br />Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com7tag:blogger.com,1999:blog-3805764809330195179.post-77563234007162070782012-06-18T21:39:00.004-04:002012-06-18T21:39:41.434-04:00Homemade Pitas with Garlic Scape Hummus<div class="separator" style="clear: both; text-align: center;">
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I had a wonderful girls night with my amazing friends Meghan and Nacie. As I've mentioned before, I am very lucky to have some really wonderful and impressive friends. The three of us got together to network and brainstorm our entrepreneurial ideas, and discuss maintaining work life balance while pursuing multiple things at once. Nacie just published her book, <a href="http://www.amazon.com/The-Finch-Effect-Strategies-Working/dp/1118134281">The Finch Effect: Five Strategies to Adapt and Thrive in Your Working Life </a>and Meghan just left her 9-5 to pursue her own consulting business. Needless to say, we had an amazing time eating, drinking and chatting.<br />
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I wanted to make something special to nibble on and I was inspired to create something healthy and delicious using some amazing things I picked up from the farmer's market. I got some beautiful garlic scapes, french breakfast radishes and baby carrots. Craig and I are obsessed with the baby carrots from <a href="https://www.facebook.com/pages/Parker-Farm/193138255315">Parker Farm</a> in Lunenberg, MA. They have super thin skin, so you don't have to peel them, just scrub and eat. They are so sweet and crunchy, we bought two pounds on Saturday and have already finished them.<br />
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So I decided to use the garlic scapes to make a tangy hummus dip for the veggies. Garlic scapes are the "stalks" of the garlic plant, which must be removed early in the growing season for a full bulb of garlic to grow. They are only available for a few weeks in May and June so grab some if you see them at a local market. They have a tender and mild flavor with a bit of garlicky bite. Hummus is a simple way to enjoy scapes and highlight their unique and tasty flavor. This hummus is incredibly simple, just a can of chickpeas, some scapes, lemon juice and olive oil.<br />
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Next I tried to figure out what else would compliment this tasty hummus. Crackers seemed so boring, so I decided to branch out a bit. The lovely and talented <a href="http://www.katherinemartinelli.com/">Katherine Martinelli </a>guest posted at <a href="http://bakerstreet.tv/">Baker Steet </a>last week in a series of posts called <a href="http://bakerstreet.tv/2012/06/bread-101-pita/">Bread 101</a>. This is right up my alley because I need to enroll in Bread Kindergarten. I literally have no idea what I'm doing when it comes to anything involving yeast. So. I saw this amazing post about homemade pitas and thought it might be doable. Both Katherine and Anuradha make bread making look so delicious and simple. Since they are both far better at this than I am, I figured if I followed the instructions I wouldn't mess up too badly.<br />
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Turns out homemade pitas are SO SIMPLE to make and so tasty. Fresh from the oven they were absolutely heavenly. Craig and I ate so many I was afraid I wouldn't have any left for my guests later. The warm, slightly fluffy pitas made a wonderful compliment to the garlic scape hummus. My only regret is that I didn't make larger batches to have some snacks for work.<br />
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Read more for the full recipes!<br />
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<b><u>Hummus:</u></b><br />
4-5 garlic scapes, washed<br />
1 can of chickpeas, rinsed<br />
juice and zest of 1 lemon<br />
1/4 cup of olive oil<br />
1 tsp cumin<br />
1 tsp paprika<br />
1 tsp sea salt<br />
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<u>Directions:</u> In a food processor, combine all ingredients and puree to desired smoothness.<br />
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<b><u>Homemade Pita:</u></b> Courtesy of <a href="http://bakerstreet.tv/2012/06/bread-101-pita/">Baker Street </a>and <a href="http://www.katherinemartinelli.com/blog/2012/guest-post-pita-and-a-bread-blog-hop/">Katherine Martinelli</a><br />
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NOTE: I deviated slightly from the original version. I had a lot of extra dough, so this recipe yielded 16 pitas for me.<br />
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<u>Ingredients:</u><br />
3.5 cups bread flour<br />
1 packet (2 1/2 tsp) dry yeast<br />
1.5 cups warm water<br />
1 tsp sugar<br />
1 tsp salt<br />
2 tbsp extra virgin olive oil<br />
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<u>Directions:</u><br />
1. In a large bowl, combine the bread flour and yeast. Add the water, sugar and salt.<br />
2. Knead by hand for about 10 minutes, until the dough is slightly sticky and smooth<br />
3. Roll the dough into a ball and drizzle the outside with olive oil. Cover with a dish towel and allow to rise for at least a half hour, or until it has doubled.<br />
4. Preheat oven to 500 degrees<br />
5. Transfer dough to a floured surface and punch gently<br />
6. Separate dough into 16 equal sized parts and roll into balls. I just split each chunk of dough into two sections and kept splitting until I had 16.<br />
7. Cover dough balls with a kitchen towel and allow to rise another 10 minutes<br />
8. Roll each ball into a disk about 1/4" thick<br />
9. Bake disks on a greased cookie sheet or baking tray for 5 minutes. They will swell up and then begin to fall a bit. There should be some golden spots.<br />
10. Remove from the oven and allow to cool. Cover with a dish town for a few minutes to keep them soft.<br />
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<br />Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com12tag:blogger.com,1999:blog-3805764809330195179.post-72957308116993562152012-06-14T22:36:00.000-04:002012-06-18T17:01:40.845-04:00Moroccan Three Grain Salad<div class="separator" style="clear: both; text-align: center;">
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I love whole grains! That should not come as a surprise to my regular readers, as I sometimes forget there are other food groups. Anyway, I love grains so much I decided to combine three of them into a yummy salad. Well, technically, quinoa is a seed - but for the purposes of this recipe I'm calling it a grain.<br />
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So, three grains and some tasty Moroccan seasoning and you've got a wonderful and FILLING side dish. This one is fiber central so a little will fill you up really fast.<br />
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I added some delicious dried apricots (thanks Caroline!) and pistachios. A intense mix of Moroccan seasonings gives the dish some kick without overpowering the nutty flavors of the grains. I deliberately kept the spices mild and used some lemon zest and juice to blend the flavors together. The result is a wonderful main or side dish that will last you a few days with ample leftovers.<br />
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Read more for the full recipe<br />
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<u>Ingredients:</u><br />
3 cups of water<br />
1/2 cup pearled barley<br />
1/2 cup quinoa<br />
1/2 cup bulgur<br />
1/2 cup pistachios, chopped<br />
1/2 cup apricots, chopped<br />
1/2 cup fresh parsley, chopped<br />
zest and juice of 1/2 lemon<br />
1/2 tsp cumin<br />
1/2 tsp ground ginger<br />
1/2 tsp cinnamon<br />
1/2 tsp paprika<br />
1/4 tsp tumeric<br />
1/4 tsp cardamom<br />
1/4 tsp nutmeg<br />
1 tsp salt<br />
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<u>Directions:</u><br />
1. In a small bowl, mix together all spices<br />
2. Bring water to a boil.<br />
3. Stir in barley, return to a boil. Cover and reduce heat to low<br />
4. Simmer barley for 15 minutes<br />
5. Add quinoa and bulgur, cover and simmer for another 10-12 minutes<br />
6. Remove grains from heat, stir in spice mix, lemon zest and lemon juice<br />
7. Cool grains<br />
8. Add chopped pistachios, apricots and parsley<br />
9. Serve coolDaphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com10tag:blogger.com,1999:blog-3805764809330195179.post-86461085055093022942012-06-11T21:56:00.002-04:002012-06-14T22:46:46.526-04:00Four Pea Salad<div class="separator" style="clear: both; text-align: center;">
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I love summer! Sunlight! Longer days! The smell of saltwater and sunscreen! And VEGGIES!!!<br />
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I went a little crazy at the farmer's market this week and got lots of PEAS. All different varieties and types. I've never seen pea greens and tendrils before, but they were all bunched up and looked healthy and tasty so I thought I'd give it a try. Along with the sugar snap peas, shelling sweet peas, and pea shoots I picked up I decided to make a Pea Extravaganza Salad.<br />
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This salad is a combo of all of the above. Four different types of peas tossed with some crunch pepitas, salty capers and a lemon honey vinagrette. Simple, tasty and super fresh. I swear, eating this is like getting in a weeks worth of veggies. It's so filling and packed with healthy vitamins.<br />
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This is a big recipe - serves 4 for dinner portions and will go nicely with some fish or chicken. I may even add some fresh goat cheese next time.<br />
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Full recipe after the jump!<br />
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<u>Ingredients:</u><br />
1lb fresh pea greens and tendrils, washed and dried<br />
2 cups pea shoots, washed and chopped<br />
1 cup fresh shelled peas, washed<br />
1 cup fresh sugar snap peas, trimmed and washed<br />
1/4 cup raw pepitas<br />
2 tbsp capers<br />
juice and zest of 1 lemon<br />
2 tbsp extra virgin olive oil<br />
1 tbsp raw honey<br />
1 tbsp white wine vinegar<br />
black pepper<br />
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<u>Step by Step Instructions:</u><br />
1. Steam peas and snap peas for 3-4 minutes, until tender, cool and set aside<br />
2. In a large salad bowl, toss greens, tendrils, shoots, peas, and snap peas<br />
3. Whisk together lemon juice and zest, oil, honey, and vinegar<br />
4. Dress salad and toss with capers and pepitas<br />
5. Serve with some ground black pepper<br />
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<br />Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com12tag:blogger.com,1999:blog-3805764809330195179.post-47469191975135621642012-06-10T21:25:00.001-04:002012-06-10T21:25:03.782-04:00Bean Salad with Radish and Fennel<div class="separator" style="clear: both; text-align: center;">
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I had another extremely fruitful Saturday at the farmer's market. There were a ton of amazing new things to try. Between the fresh bagels, boxes of strawberries, and mini whoopie pies, my head was spinning. Luckily I was able to pick up a bunch of yummy things. After the farmer's market, I hit Sherman Market to pick up a few extras and stumbled upon a display of <a href="http://www.ediblecommunities.com/boston/winter-2010/spilling-the-beans.htm">Baer's Best Beans</a>. These heirloom beans are grown locally in Massachusetts and Maine by a small farmer who wanted to bring local beans back to Beantown. I grabbed a bag of Boston Roman beans and decided to use some of my farmer's market haul to make an awesome bean salad.<br />
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This is super simple, beans with some fresh fennel and radishes dressed with lemon juice and parsley. I added some grated Parmagiano Reggiano because I had it on hand, but goat cheese or feta would work beautifully. Since it's unlikely you'll find Boston Roman beans (google hadn't even heard of them) you can substitute any creamy large bean - like navy or kidney - instead.<br />
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Read more for the full recipe!<br />
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<u>Ingredients:</u><br />
1 cup dry beans (kidney, cattle, navy) or 4 cups canned beans<br />
4 medium radishes, washed and thinly sliced<br />
1 small bulb of fennel, washed and thinly sliced<br />
1/2 cup fennel fronds, washed and sliced<br />
1/4 cup fresh curly parsley, washed and chopped<br />
juice and zest of 1 lemon<br />
2 tbsp white wine vinegar<br />
1/4 grated Parmesan<br />
2 tbsp extra virgin olive oil<br />
salt and black pepper to taste<br />
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<u>Step by Step Instructions:</u><br />
1. Prepare beans according to package directions (soak, simmer, ect...) and cool<br />
2. In a large bowl, toss radish, fennel, beans and parsley<br />
3. Whisk together lemon juice and zest, vinegar and oil, toss with salad<br />
4. Sprinkle with Parmesan and season with salt and pepper<br />
5. Serve coldDaphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com14tag:blogger.com,1999:blog-3805764809330195179.post-89951530974808470142012-06-05T21:13:00.001-04:002012-06-05T21:13:22.301-04:00Thai Marinated Skirt Steak<div class="separator" style="clear: both; text-align: center;">
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Skirt steak is a long, flat cut that is more flavorful than tender. It is great in fajitas and stir fries, and marinates really well. I love to grill skirt steak. It has a wonderful flavor, responds well to marinades, and cooks up in minutes! It's simple and tasty, the perfect summer grilling food.<br />
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So I decided to whip up a spicy Asian version using my favorite Thai marinade. It combines lots of really intense flavors for a tangy and spicy marinade. The flavors work well with the steak, and I garnished it with some chopped cilantro, green onions and a lime wedge. Remember to slice against the grain to minimize toughness!<br />
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Also: check out these <a href="http://www.shape.com/healthy-eating/cooking-ideas/10-new-ways-eat-quinoa">AMAZING quinoa recipes from Shape.com!</a> I am honored that they included my Quinoa Broccoli Pilaf.<br />
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Read more for the full recipe.<br />
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<u>Ingredients:</u><br />
1.5 cups low sodium soy sauce<br />
2 tbsp Asian fish sauce<br />
2" of fresh ginger, peeled and chopped<br />
4 cloves of garlic<br />
4 tbsp fresh cilantro, washed<br />
1 or 2 small Thai chilies<br />
2 tsp ground coriander<br />
juice of 1 lime<br />
1lb skirt steak, fat trimmed<br />
salt and pepper to taste habenero<br />
optional: cilantro, green onions, lime wedges<br />
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<u>Step by Step Instructions:</u><br />
1. Combine soy sauce, fish sauce, ginger, garlic, cilantro, chilies, coriander and lime juice in a food processor and puree.<br />
2. In a large ziplock bag, add steak and marinade, squeeze out excess air and seal shut<br />
3. Refrigerate meat for 2+ hours<br />
4. Remove meat from marinade<br />
5. Grill to desired doneness<br />
6. Serve sprinkled with cilantro, green onions and a wedge of lime<br />
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<br />Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com13tag:blogger.com,1999:blog-3805764809330195179.post-74119544657170622842012-06-04T09:38:00.000-04:002012-06-04T09:42:41.579-04:00Farmer's Market and Monday Links!<br />
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As I've mentioned many times, I am very lucky to have a fabulous farmer's market within walking distance of my home. I have been counting down the weeks until the 2012 market opened. I've been hoping to start experimenting with video on the site so I thought this would be a great opportunity to try it out. The following video is a little rough around the edges, so be kind.</div>
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My wonderful friend Rachelle, who is an amazing artist, hockey player and all around human being, came down for the day and agreed to video tape my farmer's market excursion. Unfortunately we experienced torrential downpours, which put a bit of a damper on the morning. Undeterred, we soldiered on like the hearty New Englanders that we are. The resulting video is not quite what I was hoping for, but it will give you a glimpse of the Union Square Farmer's Market and what it has to offer. I will be visiting this market weekly until Thanksgiving and everything I find will likely make its way onto this website. </div>
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We picked up:</div>
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<li>Chipotle Chili Dark Chocolate from <a href="http://www.tazachocolate.com/">Taza Chocolate</a>. Their factory is around the corner from my apartment. I need to get there to take the tour! </li>
<li>A beautiful free-range whole chicken as well as some smoked bacon from <a href="http://stillmansattheturkeyfarm.com/">Stillman's Turkey Farm</a></li>
<li>Some handmade string cheese and roasted garlic buratta from <a href="http://www.fioredinonno.com/">Fiore Di Nonno</a>, made that morning in Somerville. </li>
<li>Fresh sweet peas, French breakfast radishes and cilantro at <a href="http://www.massaudubon.org/Nature_Connection/Sanctuaries/Drumlin_Farm/index.php">Mass Audobon's Drumlin Farm </a></li>
<li>Baby bok choy, cherry radishes, and kale from <a href="http://sites.google.com/site/parkerfarmma/csa/about">Parker Farm </a></li>
<li>Rosemary onion foccacia and whole wheat bagels from <a href="http://www.iggysbread.com/main.html">Iggy's Bread of the World</a></li>
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So. Onto the video. As you can see, it was pouring, so the sound is a bit off. In addition, this was my first attempt at editing and putting something like this together. I am planning on creating a few more videos in the coming weeks to supplement the recipes and other content on this site. Please let me know if there is anything in particular you'd like to see! NOTE: I am wearing the purple raincoat. <br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwHTlEXY0lRMDSSd6D5Yf9mKFCETRAW1798V2Eg1nj4i6_7pGPHNAP9u9QZHPn4fD6Iw7S8ZW6tkTt742ULvA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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One of the best things about being a food blogger is getting to know all the other brilliant cooks there who consistently make delicious things. Here are some recent posts that caught my eye. Can you tell I have dessert on the brain??</div>
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<li><a href="http://www.cravingsofalunatic.com/2012/06/coconut-cream-mini-cheesecakes-for-our-vintage-recipe-swap.html">Coconut Creme Mini Cheesecakes</a> from Cravings of a Lunatic</li>
<li><a href="http://healthyfoodietravels.net/?p=1981">Avocado Creme Brulee</a> from AHC at Healthy Foodie Travels</li>
<li><a href="http://bakerstreet.tv/2012/05/muffin-monday-coffee-hazelnut-muffins/">Coffee Hazlenut Muffins</a> (WITH frosting!) at Baker Street </li>
<li><a href="http://www.thethreelittlepiglets.com/2012/05/orange-creamsicle-cupcakes-and-a-giveaway/">Orange Creamsicle Cupcakes</a> from Jen at Three Little Piglets</li>
<li><a href="http://www.hskillet.blogspot.com/2012/05/chewy-pistachio-pretzel-chocolate-chip.html">Pistachio Pretzel Chocolate Chip cookies</a> from Home Skillet</li>
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</div>Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com6tag:blogger.com,1999:blog-3805764809330195179.post-66902111036433413632012-05-30T21:42:00.004-04:002012-05-30T21:42:34.619-04:00Asparagus Potato Salad<div class="separator" style="clear: both; text-align: center;">
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Potato salad is one of those summer staples that you see at every cookout but rarely want to actually eat. Mushy potatoes swimming in mayo with little flavor is not my idea of a tasty treat. So I knew I could do better.<br />
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This salad combines tasty baby potatoes (I am in love with these multicolored ones) with fresh, seasonal asparagus. Adding a ton of veggies helps to keep the calories down and adds a tasty crunch to the dish. I used bacon, shallot and fresh chives for flavors and tossed everything with a light mustard vinaigrette.<br />
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This salad was incredible warm. I ate cold leftovers the next day and it was still super tasty and flavorful. The key is to just barely cook the asparagus, that way it will retain its nice crunch without feeling too raw.<br />
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I also wanted to give y'all a garden update! Things are coming along. My peas are growing like crazy and I'm excited to see how big they get. The kale and Brussels sprouts are coming along nicely on the porch.<br />
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In the ground, I have tomatoes, basil, cayenne and jalapeno peppers, butternut squash and baby watermelons. Watching everything grow is so much fun! I can't wait till August when I can start cooking with all this stuff!</div>
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Read more for the potato salad recipe<br />
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<u>Ingredients:</u><br />
1lb potatoes, washed and cut into 1" chunks, skin-on<br />
1/4 lb bacon (4 oz)<br />
1 large shallot, diced<br />
1lb asparagus, trimmed, washed and cut into 1/2" slices<br />
5 fresh chives, chopped (approx 2-3 tbsp) <br />
1 tbsp dijon mustard<br />
1 tbsp white wine vinegar<br />
1 tbsp extra virgin olive oil<br />
salt and pepper to taste<br />
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<u>Step by Step Instructions:</u><br />
1. Par boil potatoes until fork tender, approximately 10-12 minutes, depending on size. Drain, rinse with cold water and set aside.<br />
2. In a large frying pan, saute shallot with bacon on medium heat 4-5 minutes<br />
3. Add asparagus pieces and saute for another 2-3 minutes<br />
4. In a small bowl, whisk together mustard, vinegar and oil<br />
5. In a large mixing bowl, combine potatoes, asparagus, bacon, chives, and dressing mixture. Toss well to combine<br />
6. Season with salt and pepper<br />
7. Serve warm or cold. <br />
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<br />Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com21tag:blogger.com,1999:blog-3805764809330195179.post-42379683879677787872012-05-28T14:33:00.004-04:002012-05-28T14:33:19.720-04:00Baked Spring Veggie Risotto<div class="separator" style="clear: both; text-align: center;">
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Like every other person on the planet, I LOVE risotto! What I don't love is that it is an incredibly high maintenance dish that requires lots of stirring and watching and waiting. I wanted to find a way to create a easy risotto that has all the creamy comfort of the original with minimal work. The secret is to BAKE the risotto. Now I know you may be skeptical, and I was too, but after a bit of experimentation, I created Weeknight Risotto.<br />
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Now I couldn't resist making some other healthy modifications to this dish, so there is no butter, minimal cheese, and I substituted healthy pearled barley for traditional arborio. Barley is a wonderful whole grain that creates a creamy texture to the dish. I used spring vegetables as an inspiration and added leeks, peas and asparagus. A bit of lemon juice and some fresh Parmesan add intense, light flavor.<br />
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This is one of those dishes that feels so bad, but is really so good. It's light, simple and you throw everything in the oven and serve. I topped it with some fresh Parmesan and an herb gremolata.<br />
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<br />
<b>And now onto the giveaway ... </b><br />
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And the winner of the Cast Iron Skillet Giveaway is: Lauren from The Hippie Dog Company<br />
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Congrats Lauren! And thank you to everyone who entered. This was such a blast that I'm planning another giveaway for next month. Stay tuned! </div>
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Read more for the Baked Risotto Recipe!!!<br />
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<u>Ingredients:</u><br />
1 tbsp extra virgin olive oil<br />
1 medium yellow onion, diced<br />
1 medium leek, rinsed, trimmed and sliced<br />
1 cup pearled barley<br />
3 cups of low sodium veggie broth, divided<br />
juice of 1/2 lemon<br />
1 tsp salt<br />
1 tsp black pepper<br />
1 cup shelled peas (fresh or frozen)<br />
1 lb bunch of asparagus, ends trimmed, washed and cut into 1-2" chunks<br />
1/4 cup grated Parmesan (plus more for garnish)<br />
2 tbsp fresh rosemary, washed and chopped<br />
2 tbsp fresh parsley, washed and chopped<br />
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<u>Gremolata:</u> Mix all ingredients together and set aside until time to serve<br />
2 tbsp fresh parsley, washed and chopped<br />
2 tbsp fresh rosemary, washed and chopped<br />
2 tbsp lemon zest<br />
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<u>Step by Step Instructions:</u><br />
1. Preheat oven to 375<br />
2. In a cast iron skillet or dutch oven, saute onion and leek in olive oil on medium heat, 6-7 minutes, stirring frequently<br />
3. Add barley, lemon juice, salt, pepper and 2 cups of broth, cover and bake for 15 minutes<br />
4. Remove from oven. At this point, most of the liquid should be absorbed.<br />
5. Stir in remaining 1 cup of broth, peas, asparagus, Parmesan, rosemary and parsley<br />
6. Cover and return to oven. Bake for another 15 minutes<br />
7. Remove from heat and serve sprinkled with Parmesan and garnished with 1 tbsp gremolata<br />
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<br />Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com12tag:blogger.com,1999:blog-3805764809330195179.post-55072044179325741132012-05-22T20:44:00.001-04:002012-05-22T20:44:10.153-04:00Vietnamese Chicken Salad<div class="separator" style="clear: both; text-align: center;">
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Vietnamese food is one of my all time favorite ethnic cuisines. I know that sounds like a bold statement, but I have never met a Vietnamese dish I didn't absolutely love. There is a certain lightness to Vietnamese dishes that, combined with intense flavors, makes for a tasty and guiltless meal. One signature dish that most people are familiary with is pho (pronounced fuh), which is a salty beef noodle soup. I love me some pho but I am really partial to this delicious cabbage salad, called goi ga. It combines lots of crunchy veggies with chicken and a salty, spicy dressing.<br />
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You can use plain boiled or grilled chicken for this salad, but I decided to dress it up a bit. I marinated some boneless, skinless chicken breast in a lemongrass marinade. The result was an intense flavor that added a lot to the simple salad. I made another recipe with the leftover chicken that I'll put up later this week.<br />
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In other news, we finally planted our garden this week after weeks of sprouting our plants. Right now I have planted tomatoes, basil, butternut squash, kale, cauliflower, brussels sprouts and watermelon. I've also got three different varieties of chili peppers and basil. It was a lot of work getting everything prepared and organized, but I am so thrilled with the result.<br />
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Have you entered my <a href="http://www.generationyfoodie.com/2012/05/baked-cattle-beans-and-giveaway.html">Cast Iron Skillet Giveaway?</a> It ends on Friday at 5pm!<br />
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Full recipe after the jump!<br />
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<u>Lemongrass Marinated Chicken:</u><br />
1lb boneless, skinless chicken breast<br />
1 stalk of lemongrass (about 4-5" long)<br />
juice of 1/2 lemon<br />
zest of 1/2 lemon (approx 1 tbsp)<br />
4 cloves of garlic<br />
1 Serrano chili - seeded<br />
1 tbsp brown sugar<br />
2 tbsp fresh cilantro, washed<br />
1/2 cup low sodium soy sauce<br />
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<u>Instructions:</u> Combine all ingredients (except chicken) in food processor and puree. Marinate chicken breasts in mixture for at least 3 hours and then grill or bake. <br />
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<u>Vietnamese Dressing:</u><br />
2 tbsp sesame oil<br />
1 tsp chili oil<br />
2 tbsp fish sauce<br />
2 tbsp rice wine vinegar<br />
juice and zest of 1 lime<br />
1 tsp red pepper flakes<br />
1 tsp brown sugar<br />
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<u>Instructions: </u> Whisk together all ingredients in a bowl and chill until serving time.<br />
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<u>Salad: </u><br />
1 medium head of green cabbage, sliced or shredded<br />
4 medium carrots, julienne or shredded <br />
1 cup of snow peas, washed and sliced<br />
2 cups of bean sprouts<br />
2 green onions, washed and sliced<br />
1/4 cup fresh mint leaves, washed and chopped<br />
1/4 cup fresh cilantro leaves, washed and chopped<br />
1/4 cup fresh basil leaves, washed and chopped<br />
1/4 cup unsalted peanuts, chopped or crushed<br />
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<u>Instructions:</u><br />
In a large mixing bowl, combine all salad ingredients (except peanuts) and toss thoroughly with dressing to combine. Plate 1/4 of the salad mixture on each plate, top with 4oz of chicken and sprinkle with a tablespoon of chopped peanuts. Serve!<br />
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<br />Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com13tag:blogger.com,1999:blog-3805764809330195179.post-85296115607718797602012-05-21T19:07:00.001-04:002012-05-22T08:58:48.597-04:00Baked Cattle Beans and a Giveaway!!!<div class="separator" style="clear: both; text-align: center;">
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I can't believe it's almost Memorial Day. The official start of summer!!! This is exciting for a number of reasons, mainly lots and lots of great cookouts to host and attend. I am also thrilled that my grandparents are coming to visit this weekend from Texas. I am always excited to see them and I have lots of great recipes planned for the weekend's festivities.<br />
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I will absolutely be bringing these baked beans along to every cookout this summer. Craig is constantly requesting baked beans, so I had to finally oblige. I used some gorgeous cattle beans, which are also called trout beans. Cattle beans are plump, red and white speckled beans. They are full flavored with a nutty aftertaste and hold their shape and texture for long cooking. If you can't find cattle (or trout) beans at your local grocery store, red kidney or great northern beans can be substituted.<br />
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I am a firm believer that dry beans make for the tastiest baked beans. Because you are cooking them at high temperature for a long time, dry beans hold their texture better and have a more intense flavor. Planning ahead is necessary, but it is totally worth the extra effort.<br />
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I sought to create a flavorful recipe that wouldn't be too heavy, soupy or sweet. The beans themselves are the centerpiece of this dish, combined with a bit of salty bacon, molasses and fresh sage for flavor. The result is an addictive, but light dish that will compliment any type of barbecue. <br />
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<b>GIVEAWAY! </b></div>
In honor of the start of summer, I wanted to reward all my loyal and beautiful readers with a giveaway! I love reading your comments and emails and have gotten to know so many of you. As you all know, I am obsessed with my cast iron skillet and use it for everything. So it seemed like the perfect giveaway for my loyal Gen Y Foodie readers. <br />
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Cast iron skillets are versatile, easy to store, and lend themselves to many different types of recipes. My preferred brand, Lodge, manufactures their product in the USA and has a lifetime warranty!<br />
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Cast iron skillets are also a healthy cooking tool because they are a chemical free alternative to Teflon or non-stick pans, allow you to use less oil when you cook, and fortify your food with iron. <br />
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So I am giving away one <a href="https://secure.lodgemfg.com/storefront/product1_new.asp?menu=logic&idProduct=3924">Lodge 10-1/4" Cast Iron Skillet</a> to one lucky reader. <br />
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<b>THERE ARE FOUR WAYS TO ENTER: (all separate comments)</b></div>
<ol style="text-align: left;">
<li>Leave a comment on this post telling me what you'd like to cook with this skillet.</li>
<li><a href="http://www.facebook.com/pages/Generation-Y-Foodie/198857636801471">"Like" Gen Y Foodie on Facebook</a> and leave me a comment saying you did so or letting me know if you already do. </li>
<li><a href="https://twitter.com/#%21/genyfoodie">Follow Gen Y Foodie on Twitter</a> and leave me a comment saying you did so or letting me know if you already do.</li>
<li>Tweet about this giveaway by saying "I just entered @GenYFoodie's Giveaway http://bit.ly/JLKzqi" and leave a comment saying you did.</li>
</ol>
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The giveaway ends at 5pm EST on Friday May 25th. Winner will be announced on Tuesday May 29th. <br />
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Valid in the USA and Canada only. </div>
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Read more for the full recipe: Baked Cattle Beans<br />
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<u>Ingredients:</u><br />
1 cup dry cattle beans (may substitute kidney or great northern), soaked<br />
1/4 lb thick cut bacon, diced (approx. 4 strips)<br />
1 medium onion, diced<br />
2 garlic cloves, minced<br />
1 tbsp extra virgin olive oil<br />
3 tbsp tomato paste<br />
1.5 tbsp molasses<br />
1 tbsp apple cider vinegar<br />
3/4 cup of water <br />
2 tbsp fresh sage, washed and chopped<br />
salt and pepper to taste<br />
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<u>Step by Step Instructions:</u><br />
1. Preheat oven to 375<br />
2. Cook soaked beans according to directions. If beans have been soaking for 12+ hours, bring beans plus 3 cups of water to a boil and simmer on med-low heat for 30-45 minutes. Beans are cooked when, if you blow on them, the skin wrinkles.<br />
3. In a cast iron skillet, saute onions and garlic in olive oil for 4-5 minutes<br />
4. Add diced bacon and continue to saute on medium heat for another 5 minutes<br />
5. Add cooked beans and water<br />
6. Stir in tomato paste, molasses, and apple cider vinegar<br />
7. Stir thoroughly to make sure everything is incorporated <br />
8. Season with 1 tbsp sage, salt and pepper<br />
9. Cover and transfer to the oven<br />
10. Bake, covered for 40 minutes - checking at 20 to make sure there is enough liquid. If liquid is absorbed, add another 1/2 cup of water, stir and cover before returning to the oven.<br />
11. Garnish with sage and serve!Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com45tag:blogger.com,1999:blog-3805764809330195179.post-86810524337228364382012-05-15T19:13:00.004-04:002012-05-15T19:13:49.703-04:00Bulgur with Kale and Walnuts<div class="separator" style="clear: both; text-align: center;">
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So I've been meaning to experiment with bulgur for a while. As you know, I love whole grains and I am obsessed with finding new and exciting ways to eat them. Unfortunately, many of my favorite grains take a really long time to cook, so I was intrigued that bulgur can be prepared in less than 20 minutes.<br />
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Bulgur is made from pre-cooked, cracked wheat berries. It is naturally high in fiber, low in fat and vegetarian/vegan. It is a great substitute for rice because it has more fiber and nutrients, but has a lower glycemic index. A cup of cooked bulgur has only 151 calories while packing in 8.2 grams of fiber and 5.6 grams of protein! However, as a wheat product, it is not suitable for people on a gluten-free diet. <br />
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So, bulgur is quick, easy and nutritious. But how does it taste? Great! It has a similar consistency to couscous but with a bit of nutty flavor like quinoa. I can see why it's a popular addition to soups. <br />
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For my bulgur experiment, I was inspired by <a href="http://www.eatingwell.com/recipes/mustard_greens_bulgur.html">this recipe from Eating Well</a>. I stir fried some kale with onion and walnuts and tossed everything with some olive oil and white wine vinegar. I also added some optional cherry tomatoes for color and crunch since I had some lying around. This recipe was flavorful and filling. Serving size is about 1 cup and this recipe should serve 4 with a bit to spare.<br />
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Read more for the full recipe!<br />
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<u>Ingredients:</u><br />
1 cup bulgur, dry<br />
3-4 cups kale, washed and chopped into 1" wide ribbons<br />
1/4 chopped walnuts<br />
1 small yellow onion, diced<br />
1 tbsp + 1 tsp extra virgin olive oil, divided<br />
1 tsp white wine vinegar<br />
1 tsp sea salt<br />
1 tsp black pepper<br />
optional: 1 tsp red pepper flakes<br />
optional: 1 cup of cherry tomatoes, sliced<br />
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<u>Step by Step Instructions:</u><br />
1. Cook bulgur according to package directions<br />
2. Saute onion in 1 tbsp of olive oil on medium heat until soft 4-5 minutes<br />
3. Add kale and reduce heat to med-low, saute with onion for 5-7 minutes, until leaves wilt<br />
4. Stir in cooked bulgur and walnuts<br />
5. Toss with 1 tsp oil, vinegar, salt, pepper and optional tomatoes and red pepper<br />
6. Serve warm or cold<br />
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<br />Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com16tag:blogger.com,1999:blog-3805764809330195179.post-8541285160875933492012-05-14T21:38:00.006-04:002012-05-14T21:38:44.473-04:00Beet and Edamame Salad<div class="separator" style="clear: both; text-align: center;">
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So the boys and I took a short ride out to Halibut Point State Park in Rockport, Mass this Saturday to get some fresh air. It was so beautiful. The park surrounds an old granite quarry that looks out on a very rocky shoreline. It was more of a walk than a hike, but it was a lovely walk through the woods around the quarry to the shoreline. The fresh, salty air felt amazing! Archer had a great time smelling every single rock, stick and blade of grass in the place.<br />
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After spending some lovely time outside getting fresh air and exercise, I wanted to make something fresh and delicious for dinner. A few weeks ago, I spent a fantastic weekend at the Kripalu Center for Yoga and Health in Lenox, Mass. The experience was amazing, I did hours and hours of different types of yoga, hiked in the Berkshires and ate some incredible food. It was there that I discovered raw beets. Now, I love beets and they are a wonderful superfood. But I've never eaten them raw. I had them shredded, raw on salad and they were so sweet and delicious I've been eating them that way since. It is so simple. Just peel the beet with a veggie peeler and then grate on a large box grater (or julienne with a food processor). One medium sized beet will produce at least two salad servings and is incredibly low in calories and packed with nutrients.<br />
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So, looking at what I had in the fridge, I decided to make an Asian inspired salad using some delicious shredded beets and edamame. I love edamame, it is the most fantastic snack. I like adding it to salads and stir frys because it packs such a nutritional punch. These little beans are rich in protein, fiber, and folate, manganese and vitamin K. A half cup of shelled beans has only 120 calories but has 9 grams of fiber and 11 grams of protein! With the beets and edamame I added some baby bok choy and carrots. I topped it with some low calorie vinaigrette. I was going to make a dressing, but I am loving the Ginger Soy Vinaigrette that I got at Whole Foods. It's the 365 Organic house brand and it has only 50 calories per serving! So much flavor and very low in calories. So I needed an excuse to use it and tell you about it. <br />
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This salad was a lovely way to end a great and healthy day!<br />
Read more for the full recipe.<br />
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<u>Ingredients:</u><br />
2 large beets, peeled and grated or julienned<br />
1 cup shredded or grated carrots<br />
2 heads baby bok choy, washed and chopped into 1/2" chunks<br />
1 cup shelled, unsalted edamame (if frozen, cook according to package directions and then cool)<br />
1/2 cup low cal Asian vinaigrette (I used 365 Organic Ginger Soy Vinaigrette) <br />
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<u>Instructions:</u><br />
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Plate salads with 1/2 head of bok choy, 1/2 of a shredded beet, 1/4 cup shredded carrots and 1/2 cup edamame beans. Dress with 2 tbsp of dressing and serve immediately.Daphne Elliothttp://www.blogger.com/profile/03228798641509338339noreply@blogger.com11