tag:blogger.com,1999:blog-84594856781587854052024-03-08T00:52:14.365-05:00The Cooking CampaignA campaign to share the foods and stories that I love.Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-8459485678158785405.post-59811190392982777222017-02-09T12:06:00.000-05:002017-02-09T12:38:42.564-05:00I Have a Stove Again.... And a Home!<div dir="ltr" style="text-align: left;" trbidi="on">
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I have no excuse for my terrible blogging habits. All I can say is, now that Gilbert and I are finally homeowners (YAY) and I finally have a proper kitchen, I'm going to attempt to start this again. </div>
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Here are just a few highlights from the first month of home-ownership!<br />
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<span style="font-family: inherit; font-size: x-small;">Project, the 1st of many<span style="font-size: 12.8px;">!</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">When your cat finds her way<br />
on top of the fridge, make<br />
sure she has an exit strategy!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">When your stove dies after 1 week,<br />
make sure to get an upgrade!</td></tr>
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<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-version="7" style="background: #fff; border-radius: 3px; border: 0; box-shadow: 0 0 1px 0 rgba(0 , 0 , 0 , 0.5) , 0 1px 10px 0 rgba(0 , 0 , 0 , 0.15); margin: 1px; max-width: 658px; padding: 0; width: 99.375%;">
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<a href="https://www.instagram.com/p/BQBtW1ZjkCJ/" style="color: black; font-family: "arial" , sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">There is nothing like homemade pita to go with your falafel! #ihaveastoveagain #wewelcomeallcultures #breadfordays #adventuresinbaking</a></div>
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A video posted by Becky Bowers (@bowersbecky) on <time datetime="2017-02-02T22:54:08+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Feb 2, 2017 at 2:54pm PST</time></div>
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Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com0Allentown, NJ 08501, USA40.1778886 -74.58348869999997540.1657566 -74.603658699999968 40.190020600000004 -74.563318699999982tag:blogger.com,1999:blog-8459485678158785405.post-9748210056786023422013-04-24T07:30:00.000-04:002013-04-24T07:30:04.950-04:00Dessert Day: My Favorite Gingerbread<div dir="ltr" style="text-align: left;" trbidi="on">
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Can I just mention how much I love Dessert Days! For those that don't remember, each week I try to make one new dessert for Gilbert and I to splurge on. I got the idea from my best friend, <a href="http://www.decoybetty.com/" target="_blank">Decoy Betty</a>, who calls the days where she makes a new dessert, Dessert Day. This week, I decided to make Gingerbread.<div>
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<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;">I </span></span>fondly remember many winter nights when I was a child that involved warm, moist gingerbread. What I love most about gingerbread is the smell that wafts around the house. It's one of those smells that always recalls happy memories for me. <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_78RPPNZuh0/UXdHCKTGq1I/AAAAAAAAAfQ/AW_rK8a-YFI/s1600/Gingerbread+with+Frosting.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="281" src="http://2.bp.blogspot.com/-_78RPPNZuh0/UXdHCKTGq1I/AAAAAAAAAfQ/AW_rK8a-YFI/s400/Gingerbread+with+Frosting.png" width="400" /></a></td></tr>
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I used to eat it plain or with powdered suger sprinkled on top, but I've recently been all about the cream cheese frosting. </div>
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Do you have a favorite dessert who's smell brings back wonderful memories?</div>
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1/2 cup Butter, softened </div>
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2 tbs Sugar</div>
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1 Large Egg</div>
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1 cup Molasses</div>
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1 cup Boiling Water</div>
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2 1/4 cups Flour</div>
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1 tsp Baking Soda</div>
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1/2 tsp Salt</div>
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1 tsp Ground Ginger</div>
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1 tsp Ground Cinnamon</div>
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Directions:</div>
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1) Heat oven to 325 degrees. Grease and flour 9x9 pan.</div>
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2) Mix thoroughly butter, sugar and egg. Blend in molasses and boiling water.</div>
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3) Stir together dry ingredients; blend into mixture. Beat until smooth.</div>
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4) Pour into pan and bake for 45-50 minutes. Serve with cream cheese frosting, sweetened whipped cream, powdered sugar or with applesauce.</div>
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Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com14tag:blogger.com,1999:blog-8459485678158785405.post-26335662308352645292013-04-22T07:30:00.000-04:002013-04-22T07:30:04.965-04:00I'm Back... With Baja-Style Fish Tacos!<div dir="ltr" style="text-align: left;" trbidi="on">
I know, I know..... I've been terrible at blogging this past month. It started with an illness that incapacitated me for a week. Then, during said illness my Funemployment finally ended. Hello working again! Needless to say, things have been busy and great around here. Starting a new job (that I love) has really messed with my schedule. So, over the past month I've really just been making some standard easy dishes, some I've already shared and others not really blog worthy.... yet.<div>
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But, I think I've got a good schedule down now and I decided to come back with a great summer dish, Baja-Style Fish Tacos! If you're anything like me, the idea of a fish taco might kind of gross you out at first. </div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ae3nTb_KDHk/UXSNUpd3wuI/AAAAAAAAAew/TIeH0rk5Upo/s1600/FIsh+Tacos+2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="315" src="http://4.bp.blogspot.com/-Ae3nTb_KDHk/UXSNUpd3wuI/AAAAAAAAAew/TIeH0rk5Upo/s400/FIsh+Tacos+2.png" width="400" /></a></td></tr>
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1) It's just not something you tend to see in Northern NH</div>
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2) The idea is just odd</div>
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3) I normally hate cabbage</div>
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But, Gilbert LOVES them. So, when he brought them up for, probably, the twentieth time, I gave in. Best food decision I've made this week! They have such a wonderful combinations of flavor that is perfect for the summertime (hey, a girl can dream that it's summer already). </div>
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Ingredients: </div>
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<i>For the Cabbage Slaw:</i></div>
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1/2 head Green Cabbage, cored and shredded</div>
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1/4 cup Fresh Cilantro, chopped</div>
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3 Scallions, sliced thin</div>
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2 tbs Cider Vinegar</div>
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1 tsp Vegetable Oil</div>
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1/2 tsp Salt </div>
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<i>For the Sauce:</i></div>
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3/4 cup Mayonnaise</div>
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3 tsp canned Chipotle Chile in Adobo Sauce, minced</div>
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1 tbs Lime Juice</div>
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1 tbs Fresh Cilantro, chopped</div>
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1 Garlic Clove, minced</div>
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Sat and Pepper to taste</div>
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<i>For the Fish:</i></div>
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4 (6oz) skinless Mahi-Mahi filets, about 1inch thick</div>
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2 tsp Chili Powder</div>
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1/2 tsp Ground Coriander</div>
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1/4 tsp Ground Cumin</div>
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1/2 tsp Salt</div>
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1/4 tsp Ground Pepper</div>
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2 tsp Vegetable Oil</div>
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12 (6-inch) Corn Tortillas</div>
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<i>Directions:</i></div>
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1) <i>For the Cabbage Slaw:</i> Toss cabbage with cilantro, scallions, vinegar, oil and salt. Set aside for serving.</div>
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2) <i>For the Sauce:</i> In a separate bowl, combine the mayonnaise, cilantro, chipotle, lime juice and garlic; season with salt and pepper to taste; and set aside.</div>
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3) <i>For the Fish: </i>Combine the chili powder, coriander, cumin, salt and pepper in a bowl. Pat fish filets dry with paper towels, rub with oil, then rub evenly with spice mixture. </div>
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4) In a non-stick skillet, cook fish over medium high heat until fish is opaque and flakes apart when gently prodded with paring knife, 4-5 minutes, gently flipping fish halfway through with tons or spatulas. Transfer fish to platter, tent loosely with aluminum foil, and let rest for 5 minutes. *optional: Add a dash of liquid smoke to pan while cooking the fish for a grill taste.</div>
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5) Working in batches of 2, place tortillas in un-oiled non-stick skillet on high heat. Toast each side until brown spots appear, 3-4 minutes (you'll know when the first side is done because the tortilla will start to bubble). Wrap tortillas in a kitchen towel or in large sheet of foil.</div>
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6) Cut eat fillet into 3 equal pieces. Smear each warm tortilla with portion of mayonnaise mixture, top with cabbage slaw and piece of fish and serve.</div>
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*The original recipe from America's Test Kitchen uses a grill, but since we don't own one (sad I know) we had to slightly adapt.</div>
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Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com24tag:blogger.com,1999:blog-8459485678158785405.post-41034317117814099132013-03-18T07:00:00.000-04:002013-03-18T07:00:14.455-04:00My Favorite Thai Fried Rice!<div dir="ltr" style="text-align: left;" trbidi="on">
I don't know about you all, but Daylight Savings Time has really screwed with my sleeping. I've gotten on the most horrible sleeping schedule. I can't sleep for more than 3 or 4 hours at a time and thus have to sleep twice during the day. It's made grocery shopping and cooking difficult to say the least. But, it won't stop me from sharing my favorite Thai Fried Rice recipe! <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-OPmYc0boFbo/UUZ99L-lrVI/AAAAAAAAAeU/QL2CUoQZ800/s1600/Thai+Fried+Rice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-OPmYc0boFbo/UUZ99L-lrVI/AAAAAAAAAeU/QL2CUoQZ800/s400/Thai+Fried+Rice.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thai Fried Rice</td></tr>
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The best part: It's quick, easy and involves using up old rice. And let's be honest, there is no good reason to keep old rice, unless you plan to use it for something like this! <br />
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Do you have a favorite use for left over rice?<br />
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<a name='more'></a>Ingredients:<br />
4 cups Rice, steamed and cold<br />
3 tbs peanut oil (or vegetable oil)<br />
2 Onions, finely chopped<br />
1 large Pork Chop, diced<br />
8 oz raw shrimp, shelled and de-veined<br />
6 oz Crab Meat<br />
3 Eggs, beaten<br />
Salt and Pepper<br />
2 tbs Fish Sauce<br />
1 tbs Chili Sauce<br />
2 tbs Tomato Paste<br />
1 cup Bean Sprouts (optional)<br />
1 cup Scallions, chopped<br />
6 tbs Fresh Coriander Leaves, chopped<br />
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Directions:<br />
1) Heat oil in a wok or large skillet and cook the onions on medium-low heat, stirring constantly, until soft and translucent. <br />
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2) Increase heat to high. Add pork and cook for 3 minutes. Add prawns and crab meat and cook for a further 3 minutes or until done. <br />
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3) Season beaten eggs with salt and pepper to taste and pour into center of wok. Stir until just beginning to set, then add rice and stir well.<br />
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4) Continue tossing and stirring until rice is heated through. Sprinkle fish sauce over and mix well, then add chili sauce, tomato paste and bean sprouts (if using). Toss thoroughly so the rice has a reddish color. <br />
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5) Remove from heat, stir in scallions and transfer to serving bowl. Sprinkle with chopped coriander leaves and serve. </div>
Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com43tag:blogger.com,1999:blog-8459485678158785405.post-87243979965922967872013-03-15T07:30:00.000-04:002013-03-15T07:30:00.607-04:00My Favorite Galette.... Involves Cheese, Obviously<div dir="ltr" style="text-align: left;" trbidi="on">
About 2 years ago now, we had an abundant supply of squash from my Mum's wonderful garden. Something I'm going to miss this year not being in New Hampshire. Although, Gilbert and I are thinking about setting up a <a href="http://www.gardeners.com/Two-Tier-Raised-Bed/36-389,default,pd.html?start=42&cgid=VegetablePlanters_Cat" target="_blank">two tiered planter</a>, if you have advice for any that you've tried please share! My goal is to have fresh herbs and things like tomatoes, peppers and maybe some lettuce. I'm not quite sure yet. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-qg0nLfx-KHo/UULqkQMqX1I/AAAAAAAAAdo/JFx6aleGebU/s1600/Butternut+Squash+and+Caramelized+Onion+Galette.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="http://3.bp.blogspot.com/-qg0nLfx-KHo/UULqkQMqX1I/AAAAAAAAAdo/JFx6aleGebU/s400/Butternut+Squash+and+Caramelized+Onion+Galette.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butternut Squash and Caramelized Onion Galette<br />Blurry Photo</td></tr>
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Anyhow, back to the squash, my Mum and I were scouring the internet and our cookbooks for recipes and we came across two that we fell in love with. I love falling in love with recipes and knowing that they'll be in your life forever. The first one that I'm going to share with you is my favorite Galette. I found it on <a href="http://smittenkitchen.com/blog/2007/10/butternut-squash-and-caramelized-onion-galette/" target="_blank">Smitten Kitchen</a>, it's a Butternut Squash and Caramelized Onion Galette. It's incredible. I make it for every potluck I go to and it's always the first thing to go.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9oeUpCgtEnM/UULz9uTgQ6I/AAAAAAAAAeE/dIc0AdxCTtk/s1600/Butternut+Squash+and+Caramelized+Onion+Galette+2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://1.bp.blogspot.com/-9oeUpCgtEnM/UULz9uTgQ6I/AAAAAAAAAeE/dIc0AdxCTtk/s400/Butternut+Squash+and+Caramelized+Onion+Galette+2.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butternut Squash and Caramelized Onion Galette<br />Non-Blurry Photo</td></tr>
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What's your favorite squash dish?<br />
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<a name='more'></a>Ingredients:<br />
<i>For the Pastry:</i><br />
1 1/4 cup All-Purpose Flour<br />
1/4 tsp Salt<br />
8 tbs Unsalted Butter, cut into pieces<br />
1/4 cup Sour Cream<br />
2 tsp Fresh Lemon Juice<br />
1/4 cup Ice Water<br />
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<i>For the Filling:</i><br />
1 small Butternut Squash (or squash of your choice)<br />
2 tbs Olive Oil<br />
2 tbs Unsalted Butter<br />
1 large Onion, halved and thinly sliced in half-moons<br />
1 tsp Salt<br />
pinch of Sugar<br />
1/4 tsp Cayenne Pepper<br />
3/4 cup Fontina Cheese, grated<br />
1 1/2 tsp fresh Sage Leaves, chopped<br />
<br />
Directions:<br />
1)<i> For the Pastry: </i>In a bowl, combine the flour ad salt. Place the putter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.<br />
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2) <i>Prepare Squash:</i> Pre-heat oven to 375 degrees. Peel squash, then halve and scoop out seeds. Cut into 1/2-inch dice. Toss pieces with olive oil and a half-tsp of the salt and roast on foil lined sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.<br />
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3) <i>Caramelize Onions:</i> While squash is roasting, melt butter in a heave skillet and cook onion over low heat with the remaining half-tsp of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne pepper.<br />
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4) <i>Assemble Filling: </i>Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.<br />
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5) <i>Assemble Galette: </i>On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet. Spread the filling mixture over the dough, leaving 1 1/2-inch boarder. Fold the boarder over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.<br />
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6) Bake until golden brown, 30-40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.</div>
Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com27tag:blogger.com,1999:blog-8459485678158785405.post-8736915218943254302013-03-13T08:30:00.000-04:002013-03-13T08:30:02.160-04:00Dessert Day: Fudge Pudding Cake!<div dir="ltr" style="text-align: left;" trbidi="on">
This week's Dessert Day (inspired by <a href="http://www.decoybetty.com/2013/03/youre-such-peach-tart.html" target="_blank">Decoy Betty</a>) brings to you one of my favorite desserts growing up. My Mum used to make this a lot whenever anyone needed comforting. Whenever I make it, it brings back memories of a wonderful childhood, filled with chocolate and my Aunt Dot's Pudding Sauce.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-tIV6n1Qyt_s/UT1KF2yLSmI/AAAAAAAAAdA/31aMHxQp2Zw/s1600/Fudge+Pudding+Cake+in+Bowl+2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="311" src="http://3.bp.blogspot.com/-tIV6n1Qyt_s/UT1KF2yLSmI/AAAAAAAAAdA/31aMHxQp2Zw/s400/Fudge+Pudding+Cake+in+Bowl+2.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fudge Pudding Cake</td></tr>
</tbody></table>
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This Fudge Pudding Cake is a lot like the <a href="http://thecookingcampaign.blogspot.com/2013/03/dessert-day-lemon-pudding-cake.html" target="_blank">Lemon Pudding Cake</a> I made last week, but involves completely difference science to make it work. As I mentioned last week, Fudge Pudding Cake always seemed like a magical dessert to me. It involves making a batter, putting it in a pan, sprinkling chocolate and sugar on top and then pouring boiling water over it. And, somehow you're left with something that turns into a chocolate pudding on the bottom and a cake on the top.<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;"> Seriously, when you're 6 years old, it seems like witchcraft.... in the best way!</span></span></div>
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<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;"></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GN6xGfQeBGs/UT1JbrJUckI/AAAAAAAAAc4/h5wurPV9V-0/s1600/Fudge+Pudding+Cake+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-GN6xGfQeBGs/UT1JbrJUckI/AAAAAAAAAc4/h5wurPV9V-0/s400/Fudge+Pudding+Cake+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fudge Pudding Cake</td></tr>
</tbody></table>
<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;"></span></span></div>
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<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;">Is there a dessert from your childhood that always seemed magical to you?</span></span></div>
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<a name='more'></a>Ingredients:</div>
<div>
1 cup All-Purpose Flour</div>
<div>
6 tbs Cocoa Powder</div>
<div>
1/4 tsp Salt</div>
<div>
3/4 cup Sugar</div>
<div>
2 tsp baking Powder</div>
<div>
1/2 cup Milk</div>
<div>
2 tbs Unsalted Butter, melted</div>
<div>
1 cup Brown Sugar</div>
<div>
1 3/4 cup Water, boiled</div>
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<br /></div>
<div>
Directions:</div>
<div>
<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;">1) Pre-heat oven to 350 degrees.</span></span></div>
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<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;"><br /></span></span></div>
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<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;">2) Mix in a medium bowl, flour, 2 tbs cocoa powder, salt, sugar and baking powder.</span></span></div>
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<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;"><br /></span></span></div>
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<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;">3) Stir milk and butter into flour mixture. Mix until smooth.</span></span></div>
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<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;"><br /></span></span></div>
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<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;">4) Spoon mixture into an 8-inch pan. Spread in even layer.</span></span></div>
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<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;"><br /></span></span></div>
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<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;">5) Mix brown sugar and 4 tbs cocoa powder together in small bowl. Sprinkle mixture over the batter that is spread in the pan.</span></span></div>
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<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;"><br /></span></span></div>
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<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;">6) Pour boiling water over the sprinkled batter.</span></span></div>
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<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;"><br /></span></span></div>
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<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;">7) Bake for 40-45 minutes.</span></span></div>
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Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com21tag:blogger.com,1999:blog-8459485678158785405.post-16263794885848875552013-03-12T08:30:00.000-04:002013-03-12T08:30:00.817-04:00Slow Cooker Pulled Pork<div dir="ltr" style="text-align: left;" trbidi="on">
The first time I had Pulled Pork I was in New Hampshire, and I loved it! Then last November I went camping at the Dry Tortugas National Park and stopped for real BBQ in Charleston, South Carolina. You guys, it was incredible! I didn't know that Barbecue could taste so good.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-zCV7VvNwkxk/UT58MQjCl_I/AAAAAAAAAdQ/4m3sJC5qHmU/s1600/Pulled+Pork+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-zCV7VvNwkxk/UT58MQjCl_I/AAAAAAAAAdQ/4m3sJC5qHmU/s400/Pulled+Pork+1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pulled Pork with Roasted Maple-Butter Carrots</td></tr>
</tbody></table>
When we got back from our vacation, we bought a slow cooker and we knew the first thing we wanted to make was pulled pork. The first recipe we tried was tasty but I wasn't wowed. Then I got America's Test Kitchen's Slow Cooker Revolution for Christmas. We finally made the recipe for Pulled Pork last night. And I have to tell you, it was everything I wanted it to be and more! I'm convinced it's all because of the smoked Ham Hocks. I also really loved it with these <a href="http://thecookingcampaign.blogspot.com/2013/02/the-wonderfulness-that-is-maple-syrup.html" target="_blank">Roasted Maple-Butter Carrots</a>.<br />
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We also finally found a great place to go grocery shopping with farm fresh produce and meat. The Trenton Farmer's Market. Every thing I made this past week just tasted a little bit better because of the freshness of the ingredients. I've been missing that soo much. <br />
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I think it's safe to say we've got a few days worth of lunches left!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oDvqYze3A7o/UT59qEATbEI/AAAAAAAAAdY/pcJmthZvXJM/s1600/Pulled+Pork+Containers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-oDvqYze3A7o/UT59qEATbEI/AAAAAAAAAdY/pcJmthZvXJM/s400/Pulled+Pork+Containers.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left over Pulled Pork!</td></tr>
</tbody></table>
What's your favorite BBQ meal or slow cooker dish?<br /><br />
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Ingredients:<br />
<i>Marinade: </i><br />
3 tbs Dark Brown Sugar<br />
1/4 cup Paprika<br />
2 tbs Chili Powder<br />
1 tbs Ground Cumin<br />
1 tbs Fresh Ground Pepper<br />
2 tsp Salt<br />
<br />
<i>Pulled Pork:</i><br />
1 (5lb) Boneless Pork Butt Roast, trimmed and quartered<br />
3 Smoked Ham Hocks<br />
2 cups Chicken Broth<br />
<br />
<i>Barbecue Sauce:</i><br />
1 cup Cider Vinegar<br />
3/4 cup Ketchup<br />
3 tbs Dark Brown Sugar<br />
1 1/2 tsp Liquid Smoke<br />
<br />
Directions:<br />
1) <i>For the Marinade: </i>Combing all the marinade ingredients in a bowl. Using fork, prick the pork roast all over. Rub the marinade over the pork roast, wrap tightly in plastic wrap and refrigerate for 8-24 hours. (We marinaded it for 18 hours or so.)<br />
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2) <i>For the Slow Cooker:</i> Place ham hocks in slow cooker. Unwrap pork and place on top of hocks. Pour the broth over the pork, cover and cook until pork is tender, 9-11 hours on low. (It took our slow cooker 10.5 hours.)<br />
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3) Transfer pork and hocks to large bowl, let cool slightly, then shred into bite-sized pieces, discarding skin, bones and fat; cover and keep warm.<br />
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4) <i>For the Sauce: </i>Let braising liquid settle, then remove fat from surface. Strain liquid into saucepan and simmer until thickened and measures 1 cup, 30 minutes. Whisk in vinegar, ketchup, sugar and liquid smoke and bring to a simmer. Season with salt and pepper if necessary. (I didn't need to)<br />
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5) Toss shredded pork with 1 1/2 cups sauce; add more sauce as needed to keep meat moist. Serve with remaining sauce.<br />
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<br />
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Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com6tag:blogger.com,1999:blog-8459485678158785405.post-89658179883069213542013-03-11T08:00:00.000-04:002013-03-11T08:00:13.518-04:00My Favorite Kung Pao Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
Over the last 5 years I have grown a lot in terms of what I eat. My cooking used to consist of baked chicken, boxed rice pilaf/pastas, pre-made spaghetti sauce and roasted or boiled vegetables. If I went out for Chinese food I would get 1 of 2 dishes, Chicken and Broccoli or Vegetable Fried Rice. <br />
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Then, 5 years ago I started working on campaigns and became significantly more outgoing. I met Gilbert and he introduced me to lots of different foods and bought me my first cookbook, Julia Child's Mastering the Art of French Cooking. Ever since then, I've been boldly trying new foods and cooking more challenging flavorful dishes. <br />
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The first time I attempted making an Asian dish, I made Kung Pao Chicken. It's continued to be one of my favorite meals. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pESPsDHaAvI/UT0UXxIOY1I/AAAAAAAAAcY/vWmIJQ7c9nc/s1600/Kung+Pao+Chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-pESPsDHaAvI/UT0UXxIOY1I/AAAAAAAAAcY/vWmIJQ7c9nc/s400/Kung+Pao+Chicken.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kung Pao Chicken</td></tr>
</tbody></table>
I'm going to be honest, my knife skills leave something to be desired, so Asian dishes take me a lot more time to make than most people but it's totally worth the effort. The best advice I could ever give someone is to make sure everything is chopped and ready to go before you put the first thing in the frying pan, otherwise you're screwed!<br />
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What was the first Asian dish that you made?<br />
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<a name='more'></a>Ingredients:<br />
<i>Marinade:</i><br />
2 tbs Rice Vinegar<br />
2 tbs Vegetable Oil<br />
2 tbs Soy Sauce<br />
2 tbs Hoisin Sauce<br />
2 tbs Cornstarch<br />
1/4 tsp Salt<br />
<br />
<i>Sauce:</i><br />
5 tbs Chicken Broth<br />
2 tbs Soy Sauce<br />
2 tbs Rice Vinegar<br />
1 tbs Hoisin Sauce<br />
2 tsp Sugar<br />
1 tbs Cornstarch<br />
<br />
<i>Stir Fry:</i><br />
2 tbs Vegetable Oil<br />
1 lb Chicken Breasts, cut into thin strips<br />
1 1/2 tsp Ginger, smashed<br />
1 1/2 tbs Garlic, minced<br />
1/2 tsp Crushed Red Pepper<br />
3 Scallions, sliced bottom and top parts separated<br />
1 (8 oz) can Bamboo Shoots, drained<br />
1 Red Bell Pepper, julienned<br />
1/3 cup Unsalted Roasted Cashews (or Peanuts)<br />
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Directions:<br />
1) <i>For the Marinade: </i>In a medium bowl, combine the chicken strips and the ingredients for the marinade. Cover with plastic wrap and refrigerate for 20-30 minutes.<br />
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2) <i>For the Sauce: </i>Meanwhile, combine 3 tbs chicken broth, soy sauce, rice vinegar, hoisin sauce and sugar in small bowl; set aside.<br />
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3) Combine the remaining 2 tbs chicken broth and cornstarch in small bowl, whisking to combine; set aside.<br />
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4) <i>For the Stir Fry:</i> Heat the oil in a large skillet over high heat. Add the ginger and garlic, stirring constantly, for 30 seconds. Add the crushed red pepper and chicken, discarding the extra marinade. Cook, stirring constantly for about 3 minutes.<br />
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5) Add the scallion bottoms, red bell pepper and bamboo shoots. Cook for 1 minute, stirring constantly.<br />
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6) Stir in the chicken broth/soy sauce mixture and bring to a boil. Add the chicken broth-cornstarch mixture, stirring until the sauce boils and thickens. Add the cashews and stir to coat.<br />
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7) Remove from the heat and garnish with scallion tops. <br />
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Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com12tag:blogger.com,1999:blog-8459485678158785405.post-91567130363971472382013-03-08T08:00:00.000-05:002013-03-12T22:07:51.294-04:00The Perfect Blueberry Muffin!<div dir="ltr" style="text-align: left;" trbidi="on">
I miss my kitchen in New Hampshire..... Well let me be more clear, I really miss my oven from New Hampshire. Don't get me wrong, I'm really enjoying my time here in New Jersey and I like staying with Gilbert's Parents, but their oven is horrendous There is no rhyme or reason for the temperature setting or where the heat is coming from (top, bottom, left, right, back). <br />
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This is why I have yet to try baking my favorite Blueberry Muffin Recipe. Cakes are cheap and easy, if they burn I can just cut that part off or make another. But Blueberries are very much out of season and I just haven't been able to justify spending money for what could be a disaster. But, just because I can't make them during this time of funemployment, doesn't mean I can't share them with you lovely people. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-5fGpYL-cKa4/UTjm89F4ItI/AAAAAAAAAV4/ixj7Of0Cf54/s1600/Muffins.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-5fGpYL-cKa4/UTjm89F4ItI/AAAAAAAAAV4/ixj7Of0Cf54/s400/Muffins.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Favorite Blueberry Muffins</td></tr>
</tbody></table>
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In my humble opinion this is the best Blueberry Muffin Recipe out there. I made these for Gilbert's campaign office in 2012 and the whole office loved them! Much to their disappointment, I came in a few days later with zucchini bread muffins... not what they were hoping for. Anyway, these Muffins are moist, packed with blueberry flavor and offer the best muffin top I've had in a long time.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OqEylq97uTY/UTjn_vJ7sxI/AAAAAAAAAWA/hy7bD-8KW4E/s1600/Muffins+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/-OqEylq97uTY/UTjn_vJ7sxI/AAAAAAAAAWA/hy7bD-8KW4E/s400/Muffins+1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry Muffins</td></tr>
</tbody></table>
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<a name='more'></a>*This recipe has you make your own jam to swirl into the top. I promise you it makes them amazing, don't skip this and use store bought jam. It will make the muffins much too sweet.<br />
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Ingredients:<br />
<i>Lemon-Sugar Topping:</i><br />
1/3 cup Sugar<br />
1 1/2 tsp finely grated Zest from 1 Lemon<br />
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<i>Muffins:</i><br />
2 cups Fresh Blueberries (about 10 oz)<br />
1 1/8 cups Sugar, plus 1 tsp<br />
2 1/2 cups Unbleached All-Purpose Flour<br />
2 1/2 tsp Baking Powder<br />
1 tsp Salt<br />
2 Large Eggs<br />
4 tbs Unsalted Butter, melted and slightly cooled<br />
1/4 cup Vegetable Oil<br />
1 cup Buttermilk<br />
1 1/2 tsp Vanilla Extract<br />
<br />
Directions:<br />
1) <i>For The Topping:</i> Stir together sugar and lemon zest in small bowl until combined; set aside.<br />
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2<i>) For the Muffins:</i> Adjust oven rack to upper-middle position and heat oven to 425 degrees. Put muffin wrappers in pan. <br />
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3) Bring 1 cup blueberries and 1 tsp sugar to simmer in small saucepan over medium heat. Cook, mashing berries several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup. It will take about 6 minutes. Transfer to small bowl and cool to room temperature, 10-15 minutes.<br />
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4) Whisk flour, baking powder and salt together in large bowl. <br />
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5) Whist remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined.<br />
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6) Using rubber spatula fold egg mixture and remaining blueberries into flour mixture until just moistened. (Batter will be very lumpy with a few spots of dry flour, do not overmix)<br />
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7) Using a spoon, divide the batter equally among the prepared muffin cups (batter should completely fill cups and mound slightly). <br />
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8) Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using a chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar over muffins.<br />
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9) Bake until muffin tops are golden and just firm, 17-19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving. <br />
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Recipe from Cooks Illustrated.</div>
Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com15tag:blogger.com,1999:blog-8459485678158785405.post-52417299081024241292013-03-06T08:00:00.000-05:002013-03-12T22:08:11.600-04:00Dessert Day: Lemon Pudding Cake!<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-it0g_3eX_eo/UTa5-JtA8DI/AAAAAAAAAVg/CyKt0fbLllw/s1600/Lemon+Pudding+Cake.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="284" src="http://3.bp.blogspot.com/-it0g_3eX_eo/UTa5-JtA8DI/AAAAAAAAAVg/CyKt0fbLllw/s320/Lemon+Pudding+Cake.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Pudding Cake</td></tr>
</tbody></table>
Each week I try to make one new dessert for Gilbert and I to splurge on. I got the idea from my best friend <a href="http://www.decoybetty.com/" target="_blank">Decoy Betty</a>, who calls the days where she makes a new dessert, Dessert Day. This week we made Lemon Pudding Cake!<br />
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When I was growing up my Mum used to make something called Chocolate Fudge Pudding Cake. It always seemed like a magical dessert to me because it involved 1) making a batter and putting it in a pan then 2) pouring boiling water over it and sticking it in the oven and somehow it turned into something that was chocolate pudding on the bottom and chocolate cake on the top. Last spring Gilbert and I went over for dinner and she made up a Lemon Pudding Cake for the first time. <br />
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It was amazing. The top was light, airy and full lemon flavor. The bottom was a perfect lemony pudding. If spring had a taste, this is how I would imagine it. Light and fresh. But, over the course of the year I somehow forgot we loved this dessert. Then I saw a recipe for it on the <a href="http://www.pastryaffair.com/blog/lemon-pudding-cake.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ThePastryAffair+%28Pastry+Affair%29" target="_blank">Pastry Affair</a> and the memories came flooding back.<br />
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<tr><td class="tr-caption" style="text-align: center;">Lemon Pudding Cake</td></tr>
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Ingredients:<br />
3 tbs Unsalted Butter, at room temperature<br />
3/4 cup Granulated Sugar, divided<br />
2 Fresh Lemons, zested and juiced (about 1 tbs zest and 1/2 cup juice)<br />
3 Large Eggs, separated<br />
1/4 cup All Purpose Flour<br />
1 tsp Vanilla Extract<br />
1/8 tsp Salt<br />
1 cup Milk<br />
1/8 tsp Cream of Tarter<br />
2 quarts Boiling Water<br />
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Directions:<br />
1) Preheat oven to 325 degrees. Grease 9-inch round baking pan.<br />
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2) In large bowl, beat together the butter, 1/2 cup sugar and lemon zest until light and fluffy. Add in the egg yolks one at a time, beating between each addition. Mix in the flour, vanilla and salt. Stir in the lemon juice and milk. It will be very runny. Set aside.<br />
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3) In mixing bowl, beat the egg whites until soft peaks form. Add in the cream of tarter and remaining 1/4 cup sugar and continue beating until stiff peaks form. Mix 1/3 egg whites into cake batter until completely mixed. Fold in remaining egg whites.<br />
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4) Transfer batter into the prepared baking dish (the cake will not rise to it's okay to fill the dish to the top). Place the baking dish into a larger baking or roasting dish, add boiling water in the larger dish until it reaches halfway up the outside of the batter-filled pan. Carefully transfer to the oven and bake for 50-60 minutes, or until the top becomes golden and the middle of the cake barely jiggles when shaken. (Or if you have my oven check it at 40 minutes to make sure the top isn't becoming too dark)<br />
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Cool the cake to allow the cake to set. Sprinkle with confectioners sugar if desired.</div>
Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com11tag:blogger.com,1999:blog-8459485678158785405.post-12043119639059612612013-03-04T09:30:00.000-05:002013-03-07T03:00:30.705-05:00Just Because Something Looks Like Rice, Doesn't Mean That It Is Rice....<div dir="ltr" style="text-align: left;" trbidi="on">
As I was preparing for the <a href="http://thecookingcampaign.blogspot.com/2013/02/what-can-be-said-about-pad-thai-other.html" target="_blank">Gluten-Free Week</a> last week, I was flipping through my Cooks Illustrated Magazines and something caught my eye, as it often does... Orzo Risotto with Seared Scallops and Tomatoes. <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-dBmgc2T3GJk/UTPYikXFvyI/AAAAAAAAAVQ/uv3mHTBlTSQ/s1600/Orzo+Risotto+with+Scollops+and+Tomatoes3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-dBmgc2T3GJk/UTPYikXFvyI/AAAAAAAAAVQ/uv3mHTBlTSQ/s320/Orzo+Risotto+with+Scollops+and+Tomatoes3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orzo Risotto with Seared Sea Scallops and Tomatoes</td></tr>
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Now I've never eaten Orzo...to be completely honest I've never actually heard of it before. The only thing I did know was what it looked like in the picture. And it looks like rice... just saying. So, in my mind I was saying to my self "this looks scrumptious and it's gluten-free." <br />
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I'm sure that most of you know what it took me 20 minutes to discover walking through the rice aisle at the super market... Orzo is pasta. Gluten-Filled pasta. The problem is, once Gilbert and I really want to try something, we just go for it.... so the Gluten-Free week became the Gluten-Free 5 days instead. <br />
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And, I have to say that I don't regret our choice even a little. I think Orzo might be my new favorite thing. Gilbert thought that it would benefit from more butter and garlic (perhaps roasted) and fewer tomatoes. I thought it would be even better with just more garlic. What can I say, I love tomatoes. <br />
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What are your favorite Orzo Recipes?<br />
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Ingredients:<br />
<i>Scallops:</i><br />
1 1/2 lbs large Sea Scallops (I used 1 lb)<br />
Salt and Pepper<br />
2 tbs Olive Oil<br />
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<i>Orzo Risotto:</i><br />
2 tbs Olive Oil<br />
6 Garlic Cloves, minced<br />
2 tbs Capers, rinsed<br />
12 oz Cherry Tomatoes, quartered<br />
Salt and Pepper<br />
1 1/2 cups Orzo<br />
1 Shallot, minced<br />
2 tsp Fresh Oregano, minced<br />
1/2 cup Dry White Wine or Vermouth (I used Vermouth)<br />
3 1/2 cups Water<br />
2 tbs Unsalted Butter<br />
2 tbs Fresh Parsley, minced<br />
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Directions:<br />
1) <i>For The Scallops:</i> lay out scallops over dish towel-lined plate and season with salt and pepper. Press single layer of paper towel flush to surface of scallops and set aside.<br />
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2) Heat 1 tbs oil in 12-inch skillet over high heat until just smoking. Add half of scallops and cook until well browned on 1 side, 1-2 minutes. Reduce heat to medium. Flip scallops over and continue to cook until sides of scallops have firmed up and all but middle third of each scallop is opaque, 30-60 seconds longer. Transfer scallops to plate, browned side up, and tent with aluminum foil. Wipe out skillet and repeat with second half of scallops. <br />
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3) <i>For The Orzo Risotto:</i> Add 1 tbs oil and half of garlic to now-empty skillet and cook until fragrant, about 30 seconds. Stir in tomatoes and capers and cook until beginning to soften, about 1 minute. Season with salt and pepper to taste. Transfer to bowl and cover to keep warm. <br />
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4) Add remaining 1 tbs oil to skillet and return to medium-high heat. Add orzo and toast until light golden, about 2 minutes. Stir in remaining garlic, shallot and oregano and cook until fragrant, about 30 seconds. Stir in vermouth and cook until evaporated.<br />
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5) Stir in water and cook over high heat, stirring frequently, until liquid is absorbed and orzo is tender, 10-12 minutes.<br />
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6) Off heat, stir in butter and season with salt and pepper to taste. Serve topped with tomato mixture and scallops and garnished with parsley. </div>
Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com7tag:blogger.com,1999:blog-8459485678158785405.post-22192676658611959052013-03-01T10:00:00.000-05:002013-03-07T03:00:43.529-05:00The Best Pork Chop Gilbert's Ever Eaten<div dir="ltr" style="text-align: left;" trbidi="on">
Day 3 of Gluten-Free Week brought us one of Gilbert's favorite dinners. Pork Chops, Mashed Potatoes and Roasted Green Beans. It also has the added bonus of being completely gluten free and easy to make. <br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-0ZpYct3xT5A/US60M8YdJOI/AAAAAAAAAUc/E6cAOWWOWnM/s1600/Pork+Chops.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-0ZpYct3xT5A/US60M8YdJOI/AAAAAAAAAUc/E6cAOWWOWnM/s320/Pork+Chops.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Casserole-Sauteed Pork Chops, Mashed Potato & Green Beans</td></tr>
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I used to loath Pork Chops, it all stems from the dry tasteless pork that I had once growing up. Can I just say that, just because you cook something in a liquid, it doesn't guarantee it will be moist.<br />
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So when Gilbert asked me to find a recipe for Pork Chops when we first started dating, I was hesitant. Then Julia Child's Mastering the Art of French Cooking walked into my life. I'm a pork convert.<br />
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Casserole-Sauteed Pork Chops:<br />
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Marinade Ingredients:<br />
<i>Per lb of Meat</i><br />
1 tsp Salt<br />
1/8 tsp Ground Pepper<br />
1/4 tsb Ground Thyme<br />
1/8 tsp Ground Bay Leaf<br />
pinch of Allspice<br />
1 Garlic Clove, minced<br />
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Other Ingredients:<br />
2 Pork Chops<br />
3 tbs Olive Oil<br />
1 Garlic Clove<br />
1 1/2 tbs Unsalted Butter<br />
3 tbs Dry Vermouth<br />
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Directions:<br />
1) The morning you're going to make the pork chops marinate them. Mix all the marinade ingredients in small bowl, rub into both sides of pork chops. Place in plastic bag or in casserole with cover. Then put in refrigerator. Gilbert and I often put them in over night. Flip them throughout the day.<br />
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2) Pre-heat oven to 325 degrees. Scrape of marinade and dry pock chops between paper towel. <br />
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3) Heat oil in casserole until moderately hot, then brown the chops on each side for 3-4 minutes. As they are browned, transfer them to a side dish.<br />
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4) Pour the oil out of the casserole and add the butter and garlic. Return chops, overlapping them slightly. Baste them with butter. Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25-30 minutes. Turn and baste the chops once or twice. They are done when the meat juices run clear yellow with no trace of rose.<br />
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5) Arrange the chops on a hot dish with whatever vegetable garnish you have chosen. The chops will have rendered juices during their cooking; remove all but 1 tbs of fat from them. Pour the Dry Vermouth in and boil rapidly, scraping up all coagulated cooking juices, until you have a concentrated sauce. The sauce should have thickened. Taste for seasoning and pour over chops. <br />
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Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com2tag:blogger.com,1999:blog-8459485678158785405.post-26890193451606649812013-02-27T10:00:00.000-05:002013-03-07T02:56:28.468-05:00The Lentil Extravaganza Part Deux<div dir="ltr" style="text-align: left;" trbidi="on">
Remember how I told you all that I LOVED lentils?! Well I did... <a href="http://thecookingcampaign.blogspot.com/2011/03/lentil-extravaganza.html" target="_blank">here</a>! <br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GtvEi05EoDo/US0mIwHLcoI/AAAAAAAAAUI/vnsA8zFLrh8/s1600/Spanish+Lentil+and+Chorizo+Soup.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://2.bp.blogspot.com/-GtvEi05EoDo/US0mIwHLcoI/AAAAAAAAAUI/vnsA8zFLrh8/s320/Spanish+Lentil+and+Chorizo+Soup.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hearty Spanish-Style Lentil and Chorizo Soup</td></tr>
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Moving on.... I'm going to share the 2nd recipe we made for the <a href="http://thecookingcampaign.blogspot.com/2013/02/what-can-be-said-about-pad-thai-other.html" target="_blank">Gluten-Free week</a>...... Spanish Lentil and Chorizo Soup. I actually really loved this lentil soup recipe. Gilbert wasn't as sold on it. My suspicion is because it tastes so much of lentil..... but who knows maybe I'm just weird! <br />
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If anyone tries it, let me know how you liked it!<br />
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Ingredients:<br />
1 lb (2 1/4 cups) Lentils, picked over and rinsed. (I used French Green Lentils)<br />
Salt and Pepper<br />
1 large Onion<br />
5 tbs Extra-Virgin Olive Oil<br />
1 1/2 lbs Spanish-Style Chorizo Sausage, pricked with fork several times<br />
3 Carrots, peeled and cut into 1/4-inch pieces<br />
3 tbs Fresh Parsley, minced<br />
7 cups Water, plus extra as needed<br />
3 tbs Sherry Vinegar (Cooks Ills. says to use Red Wine Vinegar as a substitute)<br />
2 Bay Leaves<br />
1/8 tsp Ground Cloves<br />
2 tbs Sweet Smoked Paprika<br />
3 Garlic Cloves, minced<br />
1 tbs All-Purpose Flour (I used 1/2 tbs Corn Starch instead)<br />
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Directions:<br />
1) Place Lentils and 2 tsp salt in heatproof container. Cover with 4 cups boiling water and let soak for 30 minutes. Drain well.<br />
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2) Meanwhile, finely chop three-quarters of onion (you should have about 1 cup) and grate remaining quarter (you should have about 3 tbs). Heat 2 tbs oil in Dutch Oven over medium-high heat intil shimmering. Add chorizo and cook until browned on all sides, 6-8 minutes. Transfer Chorizo to plate. <br />
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3) Reduce heat to low and add chopped onions, carrots, 1 tbs parsley and 1tsp salt. Cover and cook, stirring occasionally, until vegetables are very soft but not brown, 25-30 minutes. If vegetables begin to brown, add 1 tbs water to pot.<br />
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4) Add Lentils and sherry vinegar to vegetables; increase heat to medium-high; and cook, stirring frequently, until vinegar starts to evaporate, 3-4 minutes. <br />
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5) Add 7 cups water, chorizo, bay leaves and cloves; bring to simmer. Reduce heat to low; cover and cook until Lentils are tender, about 30 minutes.<br />
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6) Heat remaining 3 tbs oil in small saucepan over medium heat until shimmering. Add paprika, grated onion, garlic and 1/2 tsp pepper. Cook, stirring constantly, until fragrant, 2 minutes. Add flour and cook, stirring constantly, 1 minute longer. <br />
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7) Remove chorizo and bay leaves from Lentils. Stir paprika mixture into Lentils and continue to cook until flavors have blended and soup has thickened, 10-15 minutes. <br />
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8) When chorizo is cool enough to handle, cut in half lengthwise, then cut each half into 1/4-inch-thick slices. Return Chorizo to soup along with remaining 2 tbs parsley and heat through, about 1 minute. Season with salt and pepper, and up to 2 tsp sherry vinegar to taste, and serve. </div>
Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com5tag:blogger.com,1999:blog-8459485678158785405.post-32176326347573150492013-02-25T10:00:00.000-05:002013-03-07T03:01:22.922-05:00What Can Be Said About Pad Thai?.... Other Than YUM<div dir="ltr" style="text-align: left;" trbidi="on">
This past week, Gilbert's been a little bit under the weather. We think the culprit is gluten. Ohh the dreaded gluten intolerance.<br />
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In November, Gilbert saw his doctor and told him of some of the symtoms he's been having. His doctor, with the preciseness you would expect in this kind of situation, said, "Hmm.... well it sounds like you might have a food allergy.... I would guess that it was Lactose or Gluten.... but there really aren't any good tests to prove 100% which one it is." So, in order to figure out which one Gilbert suffered from, if any, we had to run a test. </div>
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We had to go one week without lactose, then one week without gluten and then one week without both (if the symtoms weren't better after the first or second weeks). Well, we saw NO difference in the week of no lactose...... so we went on to gluten. This was a huge challenge for Gilbert, he loves food and to be denied many of the things he loves was incredibly difficult. We decided that it would be best to stick to foods that naturally weren't supposed to have gluten in them. We made a lot of Asian dishes (and then we realized that soy sauce and hosin sauce had gluten.... but moving on). After this week, Gilbert felt loads better, and we thought, must have been the gluten. Well, after finally looking at all of the things we were using to cook with, we realized that we hadn't actually gone totally gluten free.... but he had felt better. </div>
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Anyway, after that incredibly long tangent, we've decided that we're going to try and go another week gluten free to see if it will help Gilbert feel better again. Which means, we're whipping out some of the recipes that I used the last time we tried it. Pad Thai was the first! (I'm not going to lie I couldn't have been more excited about it!)</div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-QGEAUqhAfNc/USr6ndTVZvI/AAAAAAAAAT0/jKufYF1N9LY/s1600/Pad+Thai.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-QGEAUqhAfNc/USr6ndTVZvI/AAAAAAAAAT0/jKufYF1N9LY/s320/Pad+Thai.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pad Thai</td></tr>
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Capturing the taste of Pad Thai is hard because, according to Cooks Illustrated, it's difficult to get Tamarind Paste in the states. But they've come up with a delicious alternative. This recipe is for <i>two people.</i><br />
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Do you have a favorite gluten-free dinner?<br />
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Ingredients:<br />
<i>Sauce:</i><br />
3 tbs Lime Juice<br />
3 tbs Water<br />
2 1/2 tbs Dark Brown Sugar<br />
2 tbs Fish Sauce<br />
1 1/2 tbs Vegetable Oil<br />
2 tsp rice vinegar<br />
1/8 tsp Cayenne Pepper<br />
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<i>Noodles, Shrimp and Garnish:</i><br />
4 oz Rice Noodles<br />
2 tbs Vegetable Oil<br />
6 oz medium Shrimp, peeled and deveined<br />
Salt<br />
1 small Shallot, minced<br />
1 Garlic Clove, minced<br />
1 large Egg, lightly beaten<br />
1 cup Bean Sprouts<br />
2 tbs Unsalted Dry-Roasted Peanuts, chopped, plus extra for garnish<br />
2 scallions, green parts only, sliced thin<br />
2 tbs fresh Cilantro Leaves</div>
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Directions:<br />
1) <i>For the Sauce: </i>Whisk all ingredients together in bowl and set aside.<br />
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2) <i>For the Noodles, Shrimp and Garnish:</i> Bring 4 qrts water to boil in large pot. Remove boiling water from heat, add rice noodles, and let stand, stirring occasionally until noodles are just tender, about 10 minutes. Drain noodles and set aside.<br />
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3) Heat 1 tbs oil in skillet over medium-high heat until just smoking. Add shrimp and pinch of salt and cook, stirring occasionally, until shrimp are opaque, 2-3 minutes; transfer shrimp to plate.<br />
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4) Add remaining 1 tbs oil, shallot, garlic and pinch of salt to skillet. Return to medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes. Stir in egg and cook, stirring constantly, until scrambled and barely moist, about 20 seconds.<br />
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5) Add drained rice noodles and toss to combine. Add sauce, increase heat to medium-high, and cook, tossing constantly, until noodles are evenly coated, about 1 minute.<br />
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6) Add cooked shrimp, bean sprouts, peanuts and half of scallions and continue to cook, tossing constantly, until noodles are tender, about 2 minutes. Transfer noodles to serving platter, sprinkle with remaining scallions, cilantro and extra peanuts. We also like to include lime wedges on the side. </div>
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Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com1tag:blogger.com,1999:blog-8459485678158785405.post-31963620032124248912013-02-22T22:08:00.001-05:002013-03-07T03:02:09.168-05:00The Lizzie Bennet Diaries....<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-_F_clIuQX8Y/USgyBoL6IhI/AAAAAAAAATg/iYRk8RZT_lw/s1600/Jane+Asuten.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-_F_clIuQX8Y/USgyBoL6IhI/AAAAAAAAATg/iYRk8RZT_lw/s1600/Jane+Asuten.jpeg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jane Austen Silhouette </td></tr>
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My best friend, <a href="http://www.decoybetty.com/" target="_blank">Decoy Betty</a>, has gotten me HOOKED on <a href="http://www.youtube.com/user/LizzieBennet" target="_blank">The Lizzie Bennet Diaries</a>, it's a youtube sensation. This week hasn't been the best week in the world for us here...... and so I literally spent all of Wednesday watching all 90 of these 3-5 minute videos. I know... a little crazy. But watching them also reminded me that I haven't yet started my yearly reading of Jane Austen. After digging through box after box, I finally unearthed my beloved and worn books. During my search, Gilbert said to me "I'm sure you can find them for free on the kindle." But I didn't want to read any of them on my kindle, I wanted MY books. </div>
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As I was reading Pride and Prejudice, I took a moment to really look at my copy and was reminded of a quote that I love.... "A book reads the better which is our own, and has been so long known to us, that we know the topography of its blots, and dog's ears, and can trace the dirt in it to having read it at tea with buttered muffins."<br />
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I'm not sure who wrote it, but as I stared down at my copy of P&P, I noticed the binding that was breaking and coming apart at the bottom, the yellowing pages and the little creases that dog's ears left behind... and I knew that I would never want to replace my copy because of the memories that this one held for me. It was one of the last gifts I ever got from my Grandmother and I knew at that moment that I wouldn't replace it for anything in the world.<br />
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What have you been up to this week?<br />
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PS. NJ vs. NH this week: We went to one of Gilbert's friend's houses for dinner the other day I made brownies..... <a href="http://thecookingcampaign.blogspot.com/2013/01/the-brownies-with-power-to-make-any-day.html" target="_blank">My Favorite Brownies</a> actually. Gilbert's friend took one bite and said "You made these! You can come over to my house any time you want!" Apparently making your own baked goods isn't done a lot in this part of NJ (I can't speak for the rest of state).</div>
Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com2tag:blogger.com,1999:blog-8459485678158785405.post-84169666595351185872013-02-18T09:30:00.000-05:002013-03-07T03:02:30.285-05:00Shepherd's Pie.... A Winter Comfort Food<div dir="ltr" style="text-align: left;" trbidi="on">
Winter was made for stews, soups and casseroles. And, there are a lot to choose from. When it's snowing, raining or a mixture of the two, I run towards comfort food. Whether it is grilled cheese with tomato soup, lentil soup, macaroni and cheese, barley soup or a good ole fashioned shepherd's pie, it has the power to make me feel warm and cozy. Gilbert is definitely a meat and potatoes kinda guy, when it comes to comfort foods.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gOnFRcaJKlU/USAnTq-tMiI/AAAAAAAAATM/DVGQUiZuAGg/s1600/Becky's+Serving.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-gOnFRcaJKlU/USAnTq-tMiI/AAAAAAAAATM/DVGQUiZuAGg/s320/Becky's+Serving.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shepherd's Pie</td></tr>
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A few days ago it was blustery and raining, the perfect time for shepherd's pie. Nothing says comfort like lamb and mashed potatoes. <br />
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Ingredients: </div>
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<i>Potato Topping:</i></div>
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1 1/2 lb. Russet Potatoes (about 3 medium), peeled and cut into 1-inch pieces</div>
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4 tbs Unsalted Butter, softened</div>
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1/2 cup Whole Milk, warmed</div>
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2 large Egg Yolks</div>
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<i>Filling:</i></div>
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1 1/2 lb Ground Lamb</div>
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1 Onion, minced</div>
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2 Carrots, peeled and cut crosswise 1/2-inch thick</div>
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Salt</div>
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2 Garlic Cloves, minced </div>
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1/4 cup Unbleached All-Purpose Flour</div>
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2 cups Low-Sodium Chicken Broth</div>
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1 1/2 tsp Fresh Thyme, minced (or 1/2 tsp dried)</div>
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2 tsp Worcestershire Sauce</div>
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1 cup Frozen Peas</div>
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Ground Black pepper</div>
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Directions:</div>
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1) <i>For the Topping:</i> Adjust an oven rack to the middle position and heat the oven to 400 degrees. Put the potatoes in a large saucepan, cover with water, and bring to a boil. Once boiling, reduce to a simmer. Cook until the potatoes are tender and a fork inserted into the center meets little resistance, 15-20 minutes. </div>
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2) Drain the potatoes well and return them to the saucepan over low heat. mash the potatoes thoroughly with a potato masher (or pass through a ricer). Fold in the butter until melted, then stir in the warm milk and egg yolks. Season with salt and pepper to taste, cover and set aside while preparing the filling.</div>
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3) <i>For the Filling:</i> Meanwhile cook the lamb in a 12-inch oven proof skillet (or, like me, in a dutch oven if you don't have a 12-inch skillet) over medium heat, breaking up the meat with a wooden spoon, until no longer pink and the fat has rendered, about 3 minutes. Drain the lamb through a fine-mesh strainer, discarding all but 1 tbs. of the rendered fat.</div>
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4) Heat the 1 tbs. reserved lamb fat in the skillet over medium heat until shimmering. Add the onion, carrots and 1/2 tsp. salt and cook until the vegetables are softened, 5-7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and tomato paste and cook, stirring constantly, until the flour is incorporated, about 1 minute.</div>
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5) Slowly stir in the broth, thyme and Worcestershire sauce, scrape up the browned bits, and bring to a simmer. Reduce the heat to medium-low and cook until the sauce has thickened, 3-5 minutes.</div>
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6) Off the heat, stir in the drained lamb and peas, season with salt and pepper to taste, and smooth the filling into an even layer. Dollop the potato topping evenly over the filling, then spread it into an even layer, covering the filling completely and anchoring the potatoes to the sides of the skillet. Bake the pie until the top is golden brown, 20-25 minutes. Let the pie cook for 10 minutes before serving. </div>
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Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com4tag:blogger.com,1999:blog-8459485678158785405.post-52306985932201405152013-02-16T19:36:00.000-05:002013-03-12T22:08:43.789-04:00Key Lime Pie for Valentine's Day..... Please!<div dir="ltr" style="text-align: left;" trbidi="on">
Valentine's Day.... not something we go all out for like other couples. At the end of the day we're just not ones to make it into a huge deal. Not that we don't celebrate at all, it's just subdued compared to others. This year, for example, we made dinner together, Gilbert bought me lilies and I made Gilbert dessert. <br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ert7Pd7EWE4/USAlvdFZvGI/AAAAAAAAATE/aNG7hDMaOlw/s1600/VD+Flowers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-ert7Pd7EWE4/USAlvdFZvGI/AAAAAAAAATE/aNG7hDMaOlw/s320/VD+Flowers.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flowers from Gilbert!</td></tr>
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Gilbert's dessert of choice is Key Lime Pie. I am fairly certain he would eat it every day if given the option. I have been meaning to make a Key Lime Pie ever since my Aunt Jackie sent me the recipe she uses. I first tried her Key Lime Pie a few years ago during a summer visit (Gilbert was on a campaign so he wasn't able to try this mouth watering pie). As soon as I tasted the first bite, I knew I had to make this for Gilbert.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-u_JV4IztCgk/USAjrhiHxxI/AAAAAAAAAS8/Llz3yYI-8r4/s1600/Key+Lime+Pie+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://1.bp.blogspot.com/-u_JV4IztCgk/USAjrhiHxxI/AAAAAAAAAS8/Llz3yYI-8r4/s320/Key+Lime+Pie+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gilbert's Valentine's Day Key Lime Pie</td></tr>
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I think I can safely say, this is the easiest pie I have ever attempted. </div>
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Ingredients:<br />
<i>Graham Cracker Crust:</i><br />
11 Graham Crackers, processed to fine crumbs (1 1/4 cups)<br />
3 tbs granulated sugar<br />
5 tbs Unsalted Butter, melted<br />
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<i>Pie Filling:</i><br />
2 (14 oz) cans Sweetened Condensed Milk<br />
3/4 cup Key Lime Juice (my Aunt swears by Nellie and Joe's Famous Key Lime Juice)<br />
4 Large Eggs<br />
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Directions:<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dUovWqIB0bw/USAiJL-eeII/AAAAAAAAASk/werdl485-cc/s1600/Graham+Cracker+Crust.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-dUovWqIB0bw/USAiJL-eeII/AAAAAAAAASk/werdl485-cc/s320/Graham+Cracker+Crust.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Graham Cracker Crust</td></tr>
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1) <i>Graham Cracker Crust: </i>Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature; about 20 minutes. Turn oven up to 350.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5Wm1EiiphJs/USAiije3BKI/AAAAAAAAASs/fSAJtzYrn7c/s1600/Key+Lime+Filling.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-5Wm1EiiphJs/USAiije3BKI/AAAAAAAAASs/fSAJtzYrn7c/s320/Key+Lime+Filling.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Key Lime Filling</td></tr>
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2) <i>Filling: </i>Mix cans of sweetened condensed milk in medium bowl, add Key Lime Juice; mix well. Add eggs to mixture and stir in VERY well.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZQ52rmK051Y/USAi-sBZt0I/AAAAAAAAAS0/o5AcaTb3Bhk/s1600/Key+Lime+Pie+Put+together.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ZQ52rmK051Y/USAi-sBZt0I/AAAAAAAAAS0/o5AcaTb3Bhk/s320/Key+Lime+Pie+Put+together.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Putting the Pie Together</td></tr>
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3) <i>Putting it Together: </i>Pour mixture into pie pan and place in oven. Cook for 20-25 minutes, until pie has set, yet wiggly when jiggled. Return pie to wire rack, cool at room temperature. Refrigerate until well chilled, at least 3 hours. (Can be coved up to one day. I would raise up the plastic wrap with toothpicks, otherwise the pie will stick to the wrap.)<br />
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How did you celebrate Valentine's Day this year?<br />
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Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com0tag:blogger.com,1999:blog-8459485678158785405.post-2347038840714519092013-02-13T09:30:00.000-05:002013-03-12T22:09:09.217-04:00The Brownies That Will Cure Any Sweet-Tooth<div dir="ltr" style="text-align: left;" trbidi="on">
I know, I know, this is probably overkill with the brownies. But, they're just too good not to share! As you may or may not remember, <a href="http://smittenkitchen.com/blog/2012/08/my-favorite-brownies/" target="_blank">my favorite brownie</a> recipe is from Smitten Kitchen. Well, the other day she out did herself. She posted a recipe for <a href="http://smittenkitchen.com/blog/2013/02/salted-caramel-brownies/" target="_blank">Salted-Caramel Brownies</a>...... if I could eat these everyday and not gain a single pound, I would do it. <br />
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I was visiting Amy this past weekend and we planned a cooking night at home (Amy's boyfriend, poor guy, had appendicitis and is now appendix-less, as of last Monday). The first thing we decided on: the <a href="http://thecookingcampaign.blogspot.com/2013/02/the-veggie-quesadilla-that-even-meat.html" target="_blank">Corn and Black Bean Quesadillas with Pepper Jack</a>, and guacamole too of course! The second thing we decided on: brownies. Now the question became, what type of brownies to make? We spent the week drooling over Deb's newest brownie concoction. But, I can't lie, I was a little nervous about making caramel. I attempted it once, years ago, and for some reason I just could manage to get it right. I can say now, I will never be afraid of making caramel again, piece of cake! <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Tsg7MXx3750/URfKnI36VwI/AAAAAAAAAQk/9inkoDcm66M/s1600/Caramel-Salt+Brownies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Tsg7MXx3750/URfKnI36VwI/AAAAAAAAAQk/9inkoDcm66M/s320/Caramel-Salt+Brownies.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salted-Caramel Brownies</td></tr>
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We decided to leave the decision of the type of brownie to Gilbert and Amy's boyfriend.... best decision I've made this week was, in fact, not making the decision. <br />
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Without further ado-- The Salted-Caramel Brownie<br />
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Ingredients:<br />
<u>Caramel-</u><br />
1/2 cup Sugar<br />
4 Tbs Unsalted Butter<br />
1/4 tsp Sea Salt (1/8 tsp Table Salt)<br />
3 Tbs Heavy Cream<br />
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<u>Brownie-</u><br />
3 oz Unsweetened Chocolate, roughly chopped<br />
1/2 cup Unsalted Butter, plus extra for pan<br />
1 cup sugar<br />
1 tsp Vanilla Extract<br />
1/4 tsp Sea Salt (1/8 tsp Table Salt)<br />
2/3 cup All-Purpose Flour<br />
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<i>Make the Caramel:</i><br />
1) Set a square of parchment paper over a medium-sized plate. Lightly butter or coat the parchment with a spray oil.<br />
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2) In a medium, dry saucepan over medium-high heat, melt your sugar; this will take about 5 minutes, stirring if necessary to break up large chunks. By the time it is all melted, it should be a nice copper color; if not, cook until it is.<br />
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3) Remove from heat and stir in butter. It may not incorporate entirely but do your best.<br />
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4) Stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a summer and melt any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.<br />
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5) Pour out onto parchment-covered plate and transfer plate to freezer. Freeze until solidified, wich can take anywhere from 20-40 minutes. More time as needed.<br />
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<i>Meanwhile, or when your caramel is almost firm, make your brownies:</i><br />
1) Heat oven to 350 degrees. Line an 8x8-inch baking pan with parchment, extending it up two sides. Butter the parchment or spray it with a nonstick cooking spray.<br />
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2) In a medium heatproof bowl, melt the chocolate and butter in the microwave in 30-second bursts, stirring between each.<br />
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3) Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with spoon or flexible spatula.<br />
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4) <i>Assemble Brownies:</i> When caramel is firm, remove it from the freezer and chop it into rough 1-inch squares. Gently fold all but a small amount of caramel into batter.* Scrape batter into prepared pan, spreading until mostly even. Scatter remaining caramel on top. Bake in heated oven for 30 minutes, until a toothpick inserted into the center comes out clean.<br />
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Cool thoroughly-- a process that can be hastened in the freezer, which will also produce cleaner cuts-- and cut into squares or other desired shapes.<br />
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*When I made these, I read this as "add a small amount of caramel" that is not what you should do.... or the top will be swimming in caramel. Be sure to add more than half of the caramel to the mixture.</div>
Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com2tag:blogger.com,1999:blog-8459485678158785405.post-89572978425113844372013-02-12T10:00:00.000-05:002013-03-07T03:04:36.139-05:00As Promised....Amazing Guacamole Recipe!<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-hBwb2B4ZOcQ/URRn_S6PyrI/AAAAAAAAAPU/qOcHtDtBER8/s1600/Guacamole+Ingredients.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-hBwb2B4ZOcQ/URRn_S6PyrI/AAAAAAAAAPU/qOcHtDtBER8/s320/Guacamole+Ingredients.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Guacamole Ingredients</td></tr>
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Here's the guacamole recipe I promised you! I kind of feel like a walking advertisement for Cooks Illustrated at this point.... but what can I say, I love them. And, this is their recipe. <br />
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I had actually forgotten about this recipe, until last weekend. My sister, let's call her Amy, asked me if I knew of a good recipe for guacamole. My response was, I have the perfect one for you!</div>
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Anyway, it made me crave it and thus I had to come up with a reason to make it. Hence, why I made the <a href="http://thecookingcampaign.blogspot.com/2013/02/the-veggie-quesadilla-that-even-meat.html" target="_blank">Corn and Black Bean Quesadillas with Pepper Jack</a>. This is as close to heaven in your mouth as you can get.... (you know... if you believe in that sort of thing)<br />
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Ingredients:</div>
3 Avocados<br />
1/4 cup fresh Cilantro, minced<br />
2 tbsp Onion, finely chopped<br />
1 small Jalapeno Chile, stemmed, seeded and minced<br />
1 clove Garlic, minced<br />
1/2 tsp ground Cumin (Optional, but I always use it)<br />
Salt<br />
2 tbsp Lime Juice<br />
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Directions:<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DMDsJQ5it34/URRpj5Lb5NI/AAAAAAAAAPg/90c0Kwg9yDM/s1600/Guacamole+First+Step.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-DMDsJQ5it34/URRpj5Lb5NI/AAAAAAAAAPg/90c0Kwg9yDM/s320/Guacamole+First+Step.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Guacamole: Step 1</td></tr>
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1) Halve 1 avocado, remove pit and scoop flesh into medium bowl. Mash flesh lightly with cilantro, onion, jalapeno, garlic, cumin and 1/4 tsp salt with fork, until just combined.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-CBVE7_H-ni4/URRqEnoJfhI/AAAAAAAAAP0/P67sRG8VyWc/s1600/Guacamole+Last+Step.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-CBVE7_H-ni4/URRqEnoJfhI/AAAAAAAAAP0/P67sRG8VyWc/s320/Guacamole+Last+Step.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Guacamole: Steps 2-3</td></tr>
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2) Halve, pit and cube remaining 2 avocados. Add cuves to bowl with mashed avocado mixture.<br />
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3) Sprinkle lime juice over avocado cubes and mix lightly with fork until combined but still chunky. Season with salt to taste and serve (I never have to add extra salt).<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9G-QuB7i6Mg/URRqSyMDbYI/AAAAAAAAAP8/I-ml-AU99M8/s1600/Guacamole+Final.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-9G-QuB7i6Mg/URRqSyMDbYI/AAAAAAAAAP8/I-ml-AU99M8/s320/Guacamole+Final.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Guacamole!</td></tr>
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(Guacamole can be covered with plastic wrap pressed directly onto surface and refrigerated for up to 1 day. Return to room temperature, removing plastic just before serving.)</div>
Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com0tag:blogger.com,1999:blog-8459485678158785405.post-65077791334477674432013-02-10T10:30:00.000-05:002013-03-07T03:05:00.173-05:00The Italian In Me....<div dir="ltr" style="text-align: left;" trbidi="on">
I decided that since I was in New Jersey, I should probably get in touch with the Italian inside and make Baked Ziti. Let me just say, best decision I've made in a long time. <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Es_6to86xoY/URWc305vwDI/AAAAAAAAAQM/RhCOZ8i25OE/s1600/Baked+Ziti.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Es_6to86xoY/URWc305vwDI/AAAAAAAAAQM/RhCOZ8i25OE/s320/Baked+Ziti.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Ziti</td></tr>
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Whenever I make a new recipe, Gilbert and I always decide if it fits into 1 of 4 categories. 1) OHH MY GOD, I want to make this at least once every week!; 2) This is good, I would totally make it again; 3) It wasn't my favorite, it was edible; and 4) That was terrible, I can't finish it. I am happy to say that I've never actually made anything that fit into the latter category. <br />
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Anywho.... the Baked Ziti definitely fit into category 1. Gilbert's response was something like "okay, you have to make that next week and whenever we have company!"<br />
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This was supposed to be a skillet dinner from Cooks Illustrated..... As you can see in the picture above, I did not make this in a skillet. I don't know if there is something odd about my all of my skillets, but none of them were big enough to hold the ziti. So, I ended up switching to my trusty dutch oven halfway through. I'm also embarrassed to say that there was a point while making this recipe that I actually doubted America's Test Kitchen. Between the amount of liquid in the tomatoes and the 3 cups water it tells you to use, it just seemed like too much. I thought for sure it was going to be a soupy-tasteless mess. I've never been more willing to say, I WAS WRONG. Luckily, I didn't follow my, very incorrect, gut and try to add less water than it called for. <br />
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Ingredients:<br />
1 (28-oz) can Whole Peeled Tomatoes<br />
1 lb. Sweet or Hot Italian Sausage, casings removed (I used sweet)<br />
6 Garlic Cloves, minced<br />
1/4 tsp Red Pepper Flakes<br />
Salt and Pepper<br />
3 Cups Water<br />
12 oz Ziti (3 3/4 cups)<br />
1/2 cup Heavy Cream<br />
1 oz Parmesan Cheese, grated (1/2 cup)<br />
1/4 cup Fresh Basil, chopped<br />
4 oz Whole-Milk Mozzarella Cheese, shredded (1 cup)<br />
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Directions:<br />
1) Adjust oven rack to middle position and heat oven to 475 degrees. Pulse tomatoes and their juice in food processor until coarsely ground and no large pieces remain, about 12 pulses. (Unfortunately for me I don't own a food processor, but my blender did the job splendidly.)<br />
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2) Cook sausage in 12-inch ovensafe skillet over medium-high heat, breaking apart meat until lightly browned and no longer pink, 3-5 minutes. Stir in garlic and pepper flakes and continue to cook until fragrant, about 1 minute. Stir in processed tomatoes and 1/2 tsp salt. Reduce heat to medium-low and simmer gently, stirring occasionally, until tomatoes no longer taste raw, about 10 minutes.<br />
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3) Stir in water, then add pasta. Cover, increase heat to medium-high, and cook, stirring often and adjusting heat to maintain vigorous simmer, until pasta is tender, 15-18 minutes.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-8YYINMKnIak/URWi4GuWjKI/AAAAAAAAAQU/g-hL1yPXQJ0/s1600/Baked+Ziti,+Bowl.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-8YYINMKnIak/URWi4GuWjKI/AAAAAAAAAQU/g-hL1yPXQJ0/s320/Baked+Ziti,+Bowl.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Ziti is Served!</td></tr>
</tbody></table>
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4) Stir in cream, Parmesan and basil; season with salt and pepper to taste. Sprinkle mozzarella evenly over top. Bake until cheese has melted and browned, 10-15 minutes. Serve immediately.<br />
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UPDATE: In the NH vs. NJ contest, we have another NJ win! Being able to go to a bakery and buy amazing garlic bread is a wonderful thing.<br />
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Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com0tag:blogger.com,1999:blog-8459485678158785405.post-639553751298506292013-02-08T09:00:00.000-05:002013-03-07T03:05:36.378-05:00The Wonderfulness That Is Maple Syrup!<div dir="ltr" style="text-align: left;" trbidi="on">
If you've never had the real stuff then stop reading this blog right now and go find some. You think I'm kidding, but I'm really not. I will make an embarrassing confession, right here, right now..... when I was a kid I couldn't stand real maple syrup and would only eat the fake stuff. I KNOW.... it's just not right. Especially being from NH and from the town with the best maple syrup producer in the world. No, seriously, <a href="http://www.fullerssugarhouse.com/" target="_blank">Fuller's Maple Syrup</a> was voted Best Maple Syrup in the world in 2002. <br />
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Gilbert asked me to make Meat Loaf for him the other day, as you probably gathered from my last post, Beef's not really my thing. But, he so rarely gets to eat it, that when he requests it, I try to oblige. It's kind of nice for me, mainly because I can make it a meet-free day for myself ;) We were using a Meat Loaf recipe from Cooks Illustrated's Slow Cooker Revolution, and at the bottom of the recipe they suggested we make Roasted Maple-Butter Carrots. Carrots AND Maple Syrup, we were obviously going to make them. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-8PQ1_xIWh_0/URGDZR_1wdI/AAAAAAAAAPE/nB26wix6HdY/s1600/Meatloaf+and+Roasted+Carrots.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-8PQ1_xIWh_0/URGDZR_1wdI/AAAAAAAAAPE/nB26wix6HdY/s320/Meatloaf+and+Roasted+Carrots.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meatloaf and Roasted Maple-Butter Carrots</td></tr>
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These are honestly, probably the best carrots we've ever eaten. Again, not kidding. <br />
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Ingredients:<br />
2 lbs. Carrots, julienne<br />
1 1/2 Olive Oil<br />
1/2 tsp Salt<br />
1 tbsp unsalted Butter<br />
1 tbsp Maple Syrup (Please for all that is good in this world, go get the real stuff)<br />
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Directions:<br />
Thoroughly pat carrots dry with paper towel, then toss with olive oil and salt. Spread carrots in single layer on a rimmed baking sheet. Roast in 475-degree oven for 10 minutes. Meanwhile, Melt butter in small saucepan over medium heat until deeply golden, about 1 minute. Stir in maple syrup. Pour butter mixture over carrots and continue to roast until carrots are browned and tender, about 8 minutes longer. Season with salt and petter to taste. (I didn't end up needing anymore salt or pepper)<br />
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Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com0tag:blogger.com,1999:blog-8459485678158785405.post-24338666118840547442013-02-06T10:00:00.000-05:002013-03-07T03:06:20.280-05:00The Veggie Quesadilla that Even a Meat Lover Can Be Satisfied By...<div dir="ltr" style="text-align: left;" trbidi="on">
I didn't used to be such a big meat eater, but since being with Gilbert I've come to eat a LOT more of it. He's certainly expanded my meat world, and I love him for it.... although, it hasn't been expand so far as to include Beef. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-XjZ1m0gOlt8/URF8kLhKQHI/AAAAAAAAAO8/At34Zpa1sOU/s1600/Black+Bean+and+Corn+Quesadilla+with+Guac.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-XjZ1m0gOlt8/URF8kLhKQHI/AAAAAAAAAO8/At34Zpa1sOU/s320/Black+Bean+and+Corn+Quesadilla+with+Guac.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn and Black Bean Quesadillas with Pepper Jack</td></tr>
</tbody></table>
That being said, there are some days that I just need to be meat free. This is why I'm so happy to have found these Black Bean Quesadillas. Gilbert normally doesn't consider a meal to be complete without some form of meat. I've finally found a meat-free dinner that he devours and doesn't leave him wanting meat at the end! If that doesn't make you want to try these, I don't know what will ;)<br />
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Ingredients:<br />
2 (8-inch) Flour Tortillas<br />
2/3 cup Pepper Jack Cheese, shredded<br />
1/3 cup Frozen Corn, thawed<br />
1/3 cup Red Onion, chopped<br />
1 tsp Garlic, Minced<br />
1/2 tsp Chili Powder<br />
1/3 cup Black Beans, canned<br />
2 tsp Lime Juice<br />
Vegetable Oil<br />
Salt<br />
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Directions:<br />
1) Cook thawed frozen corn in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until kernels begin to brown and pop, 3-5 minutes; transfer to bowl.<br />
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2) Heat 2 tsp vegetable oil in skillet over medium heat until shimmering. Add red onion, cook until softened, about 3 minutes. Add garlic and chili powder, cook until fragrant, about 1 minute. <br />
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3) Stir in black beans and cook until heated through, about 1 minute. Return corn to skillet and gently press mixture with spatula to lightly crush beans. <br />
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4) Transfer mixture to bowl, stir in lime juice and season with salt. <br />
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5) Clean out skillet and heat over medium heat until hot. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1-2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. <br />
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6) Sprinkle half of cheese over tortilla, leaving 1/2 inch boarder around edge, place black bean mixture on top. Fold tortilla in half over filling, and press to flatten. Brush top generously with oil, sprinkle lightly with salt and set aside. Repeat to form second quesadilla. <br />
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7) Place quesadillas in skillet, oiled side down. Cook over medium heat until crisp and well browned, 1-2 minutes. Brush tops with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp, 1-2 minutes. Transfer quesadillas to cutting board. Cool about 1-2 minutes, halve each and serve.<br />
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I promise to share my guacamole recipe too, probably next week! <br />
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What's your favorite type of quesadilla?</div>
Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com2tag:blogger.com,1999:blog-8459485678158785405.post-26607858340790360842013-02-05T15:18:00.002-05:002013-03-12T22:10:09.739-04:00World Nutella Day 2013.... The Banana-Nutella Brownie!<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-n0GmTRrzQ68/URFg9OkVkwI/AAAAAAAAAOc/6aOEraSpl9o/s1600/World+Nutella+Day.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-n0GmTRrzQ68/URFg9OkVkwI/AAAAAAAAAOc/6aOEraSpl9o/s1600/World+Nutella+Day.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">World Nutella Day!</td></tr>
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Today, Februar 5th, is World Nutella Day, courtesy of <a href="http://bleedingespresso.com/" target="_blank">Bleeding Espresso</a>, <a href="http://msadventuresinitaly.com/blog/" target="_blank">Ms Adventures in Italy</a> and <a href="http://www.nutelladay.com/" target="_blank">World Nutella Day</a>. This is the second time that I have celebrated this wonderful day, the last post you can find <a href="http://thecookingcampaign.blogspot.com/search/label/Afternoon%20Tea" target="_blank">here</a>. I originally found out about today from my bestie <a href="http://www.decoybetty.com/" target="_blank">Decoy Betty</a>..... this is just one of the reasons we're friends!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VmqDnaaAT4Q/URFkOT1sWCI/AAAAAAAAAOk/UFodRDKNulg/s1600/Banana-Nutella+Brownies+2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-VmqDnaaAT4Q/URFkOT1sWCI/AAAAAAAAAOk/UFodRDKNulg/s320/Banana-Nutella+Brownies+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana-Nutella Brownies</td></tr>
</tbody></table>
This year, I decided to actually make a recipe involving Nutella. After searching for a week (I wanted to pick a good one for my first time) I settled on Banana-Nutella Brownies. I love, love, love Peanut Butter, Banana and Nutella sandwiches... so I really wanted a recipe that combined at least two of those ingredients. The Brownies were absolutely the right pick. Even Gilbert, who hates bananas and nutella (I know TRAVESTY), loved them.<br />
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I got the recipe from <a href="http://theonyxplate.com/2011/02/06/nutella-party-recipe-banana-nutella-brownies/" target="_blank">The Onyx Plate</a>, who I believe took it from Bleeding Espresso. <br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-fgGSU_FmMls/URFkQhGOQqI/AAAAAAAAAOs/9HBoMFn9JAk/s1600/Banana-Nutella+Brownies+1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-fgGSU_FmMls/URFkQhGOQqI/AAAAAAAAAOs/9HBoMFn9JAk/s320/Banana-Nutella+Brownies+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swirling's Harder Than it Looks Okay!</td></tr>
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Ingredients:<br />
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3/4 cup Butter<br />
2/3 cup Brown Sugar<br />
2/3 cup White Sugar<br />
1 1/2 tsp Vanilla<br />
3 ripe bananas, mashed<br />
1 egg<br />
2 cups Flour<br />
2 tsp Baking Powder<br />
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Directions:<br />
1) In large bowl, cream butter into sugar.<br />
2) Add vanilla, egg and bananas.<br />
3) Add flour and baking powder.<br />
4) Spread mixture into greased 13x9 inch pan.<br />
5) Swirl Nutella into top of mixure. I think I probably could have added just a little but more than I did. There's no set amount though, so feel free to add as much or as little as you want. <br />
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How did you celebrate World Nutella Day?</div>
Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com0tag:blogger.com,1999:blog-8459485678158785405.post-47925702009944505072013-02-02T20:06:00.000-05:002013-02-02T20:06:45.192-05:00Knitting My Day Away....During this time that I like to call Funemployment (it's always best to stay positive about these things), I've been doing a lot of cooking, baking, reading and knitting. Over the past two years I've knitted a bunch of market bags as gifts. <br />
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The pattern I got was made by <a href="http://www.ravelry.com/patterns/library/grrlfriend-market-bag" target="_blank">Laura Spradlin</a>. Seriously, they're amazing. And, really easy for someone like me...... you know, who's not the greatest knitter in the world ;)<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fGlji7zvifs/UQ20gDajKOI/AAAAAAAAAOE/d0fwmt3C_Jk/s1600/Market+Bag.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-fGlji7zvifs/UQ20gDajKOI/AAAAAAAAAOE/d0fwmt3C_Jk/s320/Market+Bag.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Knitted Market Bag</td></tr>
</tbody></table>
This is one that I'm currently working on.... It looks small, but it really stretches out! <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZJlN6pe5iwQ/UQ22YnVe5DI/AAAAAAAAAOM/X06zBHsyQ8w/s1600/Dave's+Scarf.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-ZJlN6pe5iwQ/UQ22YnVe5DI/AAAAAAAAAOM/X06zBHsyQ8w/s320/Dave's+Scarf.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gilbert's Slytherin Scarf</td></tr>
</tbody></table>
My other knitting project right now is a scarf for Gilbert. He really wanted a scarf like my "<a href="http://thecookingcampaign.blogspot.com/2011/02/two-month-scarf.html" target="_blank">two month scarf</a>." When I asked him what colors he wanted he said, "I want a Harry Potter Scarf." <br />
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"Which house do you want it to be?" I asked. <br />
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"Well I want it to be Gryffindor, but I don't want it to have gold.... so I guess thinking about all the house colours, let's go with Slytherin." <br />
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Needless to say, I can't believe I'm making a Slytherin scarf! I'm about half way done, but the good news is that it's taking me MUCH less time to finish than mine took.<br />
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What has your favorite knitting project been? Or croche or sewing, I don't discriminate. Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com2tag:blogger.com,1999:blog-8459485678158785405.post-91620324923595369722013-01-30T10:00:00.000-05:002013-03-07T03:09:24.574-05:00The Chinese Chicken Lettuce Wraps<div dir="ltr" style="text-align: left;" trbidi="on">
Gilbert LOVES them. And, when I say LOVES, I mean that he asks for them once a week. As I mentioned, we just moved. So Monday, when we were planning out our menu for the week I asked what he wanted for dinner that night..... the first words out of his mouth were PORK CHOPS! (His absolute favorite meal) I had to sadly tell him that the Pork Chops need to marinate over night... he then says, "Lettuce Wraps.... PLEASE!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-XRaohGgROGA/UQcv-pu6YdI/AAAAAAAAAL8/XOjPzA6nD3U/s1600/Chinese+Chicken+Lettuce+Wraps.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-XRaohGgROGA/UQcv-pu6YdI/AAAAAAAAAL8/XOjPzA6nD3U/s320/Chinese+Chicken+Lettuce+Wraps.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chinese Chicken Lettuce Wraps</td></tr>
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Like many of the new recipes that I cook these days, this comes from Cooks Illustrated. And, like every recipe I've tried from them, it's AMAZING. I did alter it a little bit based on what we had in the refrigerator. <br />
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Ingredients:<br />
Chicken:<br />
1 lb. boneless Chicken Breasts, cut into 1-inch pieces<br />
2 tsp Chinese Rice Wine (or Dry Sherry)<br />
2 tsp Soy Sauce (I use Light)<br />
2 tsp Vegetable Oil<br />
2 tsp Cornstarch<br />
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Sauce:<br />
3 tbsp Oyster Sauce<br />
1 tbsp Chinese Rice Wine (or Dry Sherry)<br />
2 tsp Soy Sauce<br />
2 tsp Vegetable Oil<br />
1/2 tsp Sugar<br />
1/4 tsp Red Pepper Flakes<br />
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Stir-Fry:<br />
2 tbsp Vegetable Oil<br />
2 Celery Ribs, cut into 1/4 inch pieces<br />
6 oz Shiitake Mushrooms, stemmed and sliced thin<br />
1/2 cup Water Chestnuts, cut into 1/4 inch pieces<br />
2 scallions, white parts minced, green parts sliced thin (I often use 3 because they are very small here)<br />
2 Garlic Cloves, minced<br />
1 head Bibb Lettuce (I use Boston Lettuce because I can never find Bibb), washed and dried, leaves separated and left whole<br />
Hoisin Sauce<br />
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Directions:<br />
<i>For the Chicken:</i> Place the chicken in a bowl. Add in the rice wine, soy sauce, vegetable oil and cornstarch. Stir it together, cover with plastic wrap and refrigerate for 15 minutes.<br />
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<i>For the Sauce:</i> Whisk all ingredients together in bowl; set aside.<br />
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<i>For the Stir-Fry:</i> 1) Heat 1 tbsp oil in wok over high heat, until smoking. Add chicken and cook, stirring constantly, until opaque, 3-4 minutes. Transfer to bowl and wipe out skillet.<br />
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2) Heat remaining 1 tbsp oil in skillet over high heat until smoking. Add celery and mushrooms; cook until mushrooms have reduced in size by half and celery is crisp-tender, 3-4 minutes. Add water chestnuts, scallion whites and garlic; cook, stirring constantly, until fragrant, about 1 minute. Return chicken to skillet, add sauce and toss to combine.<br />
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I like to put it into a serving dish and sprinkle with the scallion greens. For the lettuce wrap I spread hoisin sauce on the lettuce then spoon the stir-fry onto the lettuce. Sometimes I add white rice.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0zaC2PDLGow/UQcw_DNlucI/AAAAAAAAAMI/pINYYm1tkhA/s1600/Mochi+Ice+Cream.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-0zaC2PDLGow/UQcw_DNlucI/AAAAAAAAAMI/pINYYm1tkhA/s320/Mochi+Ice+Cream.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mango Mochi Ice Cream</td></tr>
</tbody></table>
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Another thing that NJ has that NH doesn't is Mochi Ice Cream! Our favorite is mango flavored :) What's your favorite type of Mochi?</div>
Anne @The Cooking Campaignhttp://www.blogger.com/profile/14288053475452866788noreply@blogger.com3