tag:blogger.com,1999:blog-27334456217763526502024-03-13T00:37:17.727-07:00Swing EatsChef/ Organic Chemist/ Materials Scientist.
📍Los Angeles via Cincy and Barça.Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-2733445621776352650.post-69688416158062292972016-11-17T09:00:00.000-08:002016-11-17T11:51:26.171-08:00Creamed Spinach<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3zXNggk_fdOJi1H6JY8_Gg_7cHu2Y-AiLpUPYKsyfVcFSK6YJRNHXjwMs2Wz-B21pOQqVJq9aSrEv66aA-vNu6ftkBuVWNLR9rHaKXCGXXCl1lGHu8uPrxYm0ap-9UQCNTqHOvAuALxQ/s1600/IMG_3292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3zXNggk_fdOJi1H6JY8_Gg_7cHu2Y-AiLpUPYKsyfVcFSK6YJRNHXjwMs2Wz-B21pOQqVJq9aSrEv66aA-vNu6ftkBuVWNLR9rHaKXCGXXCl1lGHu8uPrxYm0ap-9UQCNTqHOvAuALxQ/s640/IMG_3292.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">This year for Thanksgiving, creamed spinach is on the menu. Why? Because everyone requested it. To be honest, it wasn't top on my mind for a veggie side. It's a classic for a reason. So simple to make. I used fresh spinach from my local farmers market. I recommend fresh spinach over frozen.</span><br />
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<b><span style="color: #990000; font-family: "trebuchet ms" , sans-serif;">Creamed Spinach</span></b><br />
<b><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">Ingredients:</span></b><br />
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Butter, 4 tablespoons</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Garlic, 4-6 cloves, minced or pressed</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Nutmeg, 1/4 teaspoon</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Spinach, 2 pounds, cut into small squares/dice (washed well)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Potato starch, 1-2 teaspoons as needed to thicken</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Cream, 1/2 cup</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Salt and Pepper, to taste</span></li>
</ul>
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<b><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">Directions:</span></b></div>
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Heat the largest skillet you have over medium heat, add in the butter.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Add in the garlic and nutmeg with stirring. Cook out the pungent aroma of the garlic.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Add in the spinach in a large handful at a time to the skillet, and allow to wilt with stirring occasionally. (I cut the spinach in batches as I go to make it more manageable. Repeat until all spinach has been added. This way much of the water will be cooked off.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Sprinkle the potato starch as needed depending on how much water is there. Stir well.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Add in the cream with stirring.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Remove from heat.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Add in salt and pepper to taste. Garnish with fresh ground black pepper.</span></li>
</ul>
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<span style="font-family: "trebuchet ms" , sans-serif;">-Erin Swing</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Swing Eats</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #333333;">This is part of Food Network's Fall Fest. Check out </span><a href="http://blog.foodnetwork.com/fn-dish/" style="color: #888888; text-decoration: none;" target="_blank"><span style="color: #b45f06;">The FN Dish</span></a> and the family of bloggers' recipes.<span style="color: #333333;"> The fall theme we're focusing on here are Thanksgiving Side Dishes. On twitter, we're tagging </span><a href="https://twitter.com/search?q=%23FallFest&src=typd" style="color: #999999; text-decoration: none;" target="_blank"><b>#FallFest</b></a><span style="color: #333333;">.</span></span></div>
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<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><b>Devour:</b> <a href="http://blog.cookingchanneltv.com/2016/11/17/make-ahead-thanksgiving-side-dishes" target="_blank"><span class="s2">Thanksgiving Side Dishes That'll Hold Up to Reheating</span></a><br />
<b>The Lemon Bowl:</b> <a href="http://thelemonbowl.com/2016/11/oven-roasted-brussels-sprouts-with-bacon.html" target="_blank"><span class="s2">Oven Roasted Brussels Sprouts with Bacon</span></a><br />
<b>Foodtastic Mom:</b> <a href="http://www.foodtasticmom.com/2016/11/11/french-style-sweet-potato-souffle/" target="_blank"><span class="s2">French Style Sweet Potato Soufflé</span></a><br />
<b>Feed Me Phoebe:</b> <a href="http://feedmephoebe.com/gluten-free-stuffing-recipe/" target="_blank"><span class="s2">Gluten-Free Stuffing with Vegan "Creamed Spinach" and Leeks</span></a><br />
<b>The Hungry Traveler:</b> <a href="http://www.thehungrytravelerblog.com/loaded-smashed-poatoes/" target="_blank"><span class="s2">Loaded Smashed Potatoes</span></a><br />
<b>Healthy Eats:</b> <a href="http://blog.foodnetwork.com/healthyeats/2016/11/17/7-lighter-takes-on-essential-thanksgiving-sides/" target="_blank"><span class="s2">7 Lighter Takes on Essential Thanksgiving Sides</span></a><br />
<b>Dishin & Dishes:</b> <a href="http://wp.me/pYo6x-b3i" target="_blank"><span class="s2">Bacon Wrapped Butternut Squash Wedges</span></a><br />
<b>The Mediterranean Dish:</b> <a href="http://www.themediterraneandish.com/jeweled-couscous-recipe-pomegranate-lentils/" target="_blank"><span class="s2">Jeweled Couscous with Pomegranate and Lentils</span></a><br />
<b>The Fed Up Foodie:</b> <a href="http://www.thefedupfoodie.com/festive-orange-spinach-salad/" target="_blank"><span class="s2">Festive Orange Spinach Salad</span></a><br />
<b>A Mind "Full" Mom:</b> <a href="http://amindfullmom.com/parmesan-garlic-slow-cooker-mashed-potatoes/" target="_blank"><span class="s2">Parmesan Garlic Slow Cooker Mashed Potatoes</span></a><br />
<b>Creative Culinary:</b> <a href="http://creative-culinary.com/golden-onion-casserole-thyme" target="_blank"><span class="s2">Golden Onion Casserole with Thyme and Toasted Bread Rounds</span></a><br />
<b>Swing Eats:</b> <a href="http://swingeats.blogspot.com/2016/11/creamed-spinach.html"><span class="s2">Creamed Spinach</span></a><br />
<b>Taste with the Eyes:</b> <a href="http://tastewiththeeyes.com/?p=43740" target="_blank"><span class="s2">It's Back - The Stuffing Everyone Loves!</span></a><br />
<b>In Jennie's Kitchen:</b> <a href="http://www.injennieskitchen.com/2016/11/pan-seared-cauliflower/" target="_blank"><span class="s2">Pan Seared Cauliflower</span></a><br />
<b>FN Dish: </b><a href="http://blog.foodnetwork.com/fn-dish/2016/11/stovetop-vs-oven-baked-battle-of-the-thanksgiving-side-dishes/" target="_blank"><span class="s2">Stovetop vs. Oven-Baked: Battle of the Thanksgiving Side Dishes</span></a></span></div>
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Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-25214884202298997712016-11-03T09:00:00.000-07:002016-11-03T09:45:49.563-07:00Braised Brussels Sprouts with Bacon, Shallots and Sherry Over Loose Polenta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPSkhtggSxn3V_4p747TTeWAYnizEhGsfQ9mUYPeTcDuLC902_6too0luU3xq4nWVGm18WUg9jz0lGZvGz9gNKA3Kyq5CxZa2ehLFm4mZMQuQn9ioPHqbZk3_QIvJB6eFgzHglN9HacM/s1600/IMG_3256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPSkhtggSxn3V_4p747TTeWAYnizEhGsfQ9mUYPeTcDuLC902_6too0luU3xq4nWVGm18WUg9jz0lGZvGz9gNKA3Kyq5CxZa2ehLFm4mZMQuQn9ioPHqbZk3_QIvJB6eFgzHglN9HacM/s640/IMG_3256.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Braising is my go-to method for cooking Brussels sprouts. It's super easy, cooking the Brussels sprouts perfectly by steaming them tender, while searing them with a slight browning. This recipe sounds fancy, yet so simple but no one needs to know. The trick is to cook up the bacon first to render out the bacon fat to cook the Brussels sprout in, removing the cooked bacon bits to be added in at the end. The braised Brussels sprouts are a perfect fall and winter side. I happened to be making up so polenta, and thought this could be the perfect base for this beautiful tasty side. "Loose" polenta just means it's not set up and has a "loose" texture. I added in some broth, cheese, chives and parsley into the polenta. Personalize it according to what you like and have fun experimenting.</span><br />
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<span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"><b>Braised Brussels Sprouts with Bacon, Shallots and Sherry Over Loose Polenta</b></span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span><br />
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Bacon, about 4 slices, cut into medium dice</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Brussels Sprouts, 1 bag or 1 small stalk, cleaned and cut in half lengthwise</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Shallots, 2, chopped small dice</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Sherry, 1 ounce</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Salt and Pepper to taste, I also added in Penzey's Country French seasoning (my fave)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Loose polenta made to your liking</span></li>
</ul>
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<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Directions:</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Heat a large skillet over medium heat. Add in the cut bacon and saute until bacon is cooking. Remove the bacon and reserve in a bowl, leaving as much bacon fat as possible, to be added in last. Add in the Brussels sprouts and cover skillet tightly. Reduce heat to low-medium. Add in the chopped shallots. Occasionally turn them over. Once the Brussels sprouts turn a rich green, about 10-15 minutes depending on size, add in the sherry and allow to cook off uncovered. Add in the bacon and stir until completely incorporated. Serve over the polenta, or whatever you fancy. Other ideas: <a href="http://swingeats.blogspot.com/2015/03/italian-style-smashed-potatoes.html" target="_blank"><b><span style="color: #b45f06;">Italian style smashed potatoes</span></b></a>. Enjoy!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">-Erin Swing</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Swing Eats</span><br />
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<div style="background-color: white;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #333333;">This is part of Food Network's Fall Fest. Check out </span><a href="http://blog.foodnetwork.com/fn-dish/" style="text-decoration: none;" target="_blank"><span style="color: #b45f06;">The FN Dish</span></a><span style="color: #222222;"> and the family of bloggers' recipes.</span><span style="color: #333333;"> The fall theme we're focusing on here are Brussels sprouts. On twitter, we're tagging </span><a href="https://twitter.com/search?q=%23FallFest&src=typd" style="color: #999999; text-decoration: none;" target="_blank"><b>#FallFest</b></a><span style="color: #333333;">.</span></span></div>
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<span class="s1"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><b>Healthy Eats:</b> <a href="http://blog.foodnetwork.com/healthyeats/2016/11/03/5-healthier-ways-to-spruce-up-brussels-sprouts/" target="_blank"><span class="s2">5 Healthier Ways to Spruce Up Brussels Sprouts</span></a><br />
<b>Creative Culinary:</b> <a href="http://creative-culinary.com/bowtie-pasta-bacon-brussels-sprouts" target="_blank"><span class="s2">Bowtie Pasta with Bacon and Brussels Sprouts</span></a><br />
<b>The Fed Up Foodie:</b> <a href="http://www.thefedupfoodie.com/beef-and-brussels-sprouts-stew/" target="_blank"><span class="s2">Beef and Brussels Sprouts Stew</span></a><br />
<b>Hey Grill Hey:</b> <a href="http://heygrillhey.com/recipe/brown-sugar-bacon-brussels-sprout-bites" target="_blank"><span class="s2">Brown Sugar Bacon Brussels Sprout Bites</span></a><br />
<b>A Mind "Full" Mom:</b> <a href="http://amindfullmom.com/brussel-sprouts-caesar-salad" target="_blank"><span class="s2">Brussels Sprouts Caesar Salad</span></a><br />
<b>Taste with the Eyes:</b> <a href="http://tastewiththeeyes.com/?p=43590" target="_blank"><span class="s2">Roasted Brussels Sprouts, Italian Sausage, Balsamic Syrup</span></a><br />
<b>The Mediterranean Dish:</b> <a href="http://www.themediterraneandish.com/fall-rotini-pasta-salad/" target="_blank"><span class="s2">Fall Rotini Pasta Salad with Brussels Sprouts and Butternut Squash</span></a><br />
<b>The Mom 100:</b> <a href="http://themom100.com/recipe/roasted-cauliflower-brussels-sprouts-leeks-spicy-drizzle" target="_blank"><span class="s2">Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle</span></a><br />
<b>Pinch My Salt:</b> <a href="http://pinchmysalt.com/appetizer-idea-steamed-brussels-sprouts-with-dilly-dip/" target="_blank"><span class="s2">Steamed Brussels Sprouts with Dilly Dip</span></a><br />
<b>Devour:</b> <a href="http://blog.cookingchanneltv.com/2016/11/03/brussels-sprouts-salad-recipes" target="_blank"><span class="s2">Every Day We’re Brusselin’: 4 Craveable Brussels Sprout Salads</span></a><br />
<b>Swing Eats:</b> <a href="http://swingeats.blogspot.com/2016/11/braised-brussels-sprouts-with-bacon.html" target="_blank"><span class="s2">Braised Brussels Sprouts with Bacon, Shallots and Sherry Over Loose Polenta</span></a><br />
<b>In Jennie's Kitchen:</b> <a href="http://www.injennieskitchen.com/2016/11/pan-seared-cauliflower-brussels-sprouts-pear-walnut-salad" target="_blank"><span class="s2">Pan Seared Cauliflower, Brussels Sprouts, Pear & Walnut Salad</span></a></span></span></div>
Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-31249990621133089392016-10-27T09:00:00.000-07:002016-10-27T09:27:45.118-07:00Spooky Halloween Buckeyes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">Buckeyes are the confectionary for the state of Ohio. They resemble the nut of the Ohio buckeye tree. It's a confection made from a peanut butter fudge mostly dipped in chocolate, leaving a circle on top visible. To make them festive for the season, I topped them with candy eyes I purchased to a cake and candy store. I think they look adorable with the eyes - more adorable than spooky. These are homemade Halloween treats that are easy to make and everyone loves, if they like peanut butter. In this batch I added in a little bit of the fall spices (cinnamon, nutmeg, cloves, allspice) which created a little bit of warmth and depth, but not necessary.</span><br />
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<b><span style="color: #990000; font-family: "trebuchet ms" , sans-serif;">Spooky Halloween Buckeyes</span></b><br />
<b><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">Ingredients:</span></b><br />
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Creamy Peanut Butter, 1 1/2 cups</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Vanilla Extract, 1 teaspoon</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Butter, Salted, 1/2 cup softened at room temp.</span></li>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">(add in 1/2 teaspoon salt if using unsalted butter)</span></li>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Powdered/Confectioners Sugar, 3 cups, or as needed</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Semi-Sweet Chocolate Chips, 1 package/12 ounces</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Coconut Oil, 2 tablespoons</span></li>
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<span class="s1"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Combine peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.</span></span></div>
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<span class="s1"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Place chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.</span></span></div>
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<span class="s1"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Insert toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Place candy eye(s) over holes. Refrigerate until firm.</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Makes about 50 buckeyes.</span><br />
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<div style="background-color: white; color: #222222;">
<span style="font-family: "trebuchet ms" , sans-serif;">-Erin Swing</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: "trebuchet ms" , sans-serif;">Swing Eats</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #333333;">This is part of Food Network's Fall Fest. Check out </span><a href="http://blog.foodnetwork.com/fn-dish/" style="color: #999999; text-decoration: none;" target="_blank">The FN Dish</a> and the family of bloggers' recipes.<span style="color: #333333;"> The fall theme we're focusing on here are Halloween treats. On twitter, we're tagging </span><a href="https://twitter.com/search?q=%23FallFest&src=typd" style="color: #999999; text-decoration: none;" target="_blank">#FallFest</a><span style="color: #333333;">.</span></span></div>
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<div class="p1">
<span class="s1"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><b>A Mind "Full" Mom:</b> <a href="http://amindfullmom.com/mini-pumpkin-pie-cookies/"><span class="s2">Mini Pumpkin Pie Cookies</span></a><br />
<b>Creative Culinary:</b> <a href="http://www.creative-culinary.com/halloween-mummy-cupcakes/"><span class="s2">Halloween Mummy Cupcakes with Espresso Chocolate Cake and Vanilla Buttercream</span></a><br />
<b>In Jennie's Kitchen:</b> <a href="http://www.injennieskitchen.com/2016/10/twix-bar-brownies/"><span class="s2">Twix Bar Brownies</span></a><br />
<b>Devour:</b> <a href="http://blog.cookingchanneltv.com/2016/10/27/horror-sci-fi-tv-halloween-party-ideas"><span class="s2">5 Horror and Sci-Fi TV Show-Themed Halloween Bites</span></a><br />
<b>The Mom 100:</b> <a href="http://themom100.com/recipe/mummy-cupcakes/"><span class="s2">Mummy Cupcakes</span></a><br />
<b>Foodtastic Mom:</b> <a href="http://www.foodtasticmom.com/2016/10/26/bourbon-bacon-pumpkin-seeds/"><span class="s2">Bourbon Bacon Pumpkin Seeds</span></a><br />
<b>Elephants and the Coconut Trees:</b> <a href="http://elephantsandthecoconuttrees.blogspot.com/2016/10/mini-white-pumpkin-milk-fudge-with-dry-fruit-filling.html"><span class="s2">Mini White Pumpkin Milk Fudge with Dry fruit Filling</span></a><br />
<b>Healthy Eats:</b> <a href="http://blog.foodnetwork.com/healthyeats/2016/10/27/6-sweets-for-a-healthier-halloween/"><span class="s2">6 Lightened-Up Sweets for a Healthier Halloween</span></a><br />
<b>Taste with the Eyes:</b> <a href="http://tastewiththeeyes.com/?p=43559"><span class="s2">Three Truly Gruesome But Tasty Halloween Recipes</span></a><br />
<b>Mom Loves Baking: </b><a href="http://www.momlovesbaking.com/pumpkin-cupcakes/"><span class="s2">Pumpkin Cupcakes</span></a><br />
<b>Swing Eats:</b> <a href="http://swingeats.blogspot.com/2016/10/spooky-halloween-buckeyes.html"><span class="s2">Spooky Halloween Buckeyes</span></a><br />
<b>Pinch My Salt:</b> <a href="http://pinchmysalt.com/first-pumpkin-recipe-of-the-season-double-chocolate-pumpkin-cupcakes/"><span class="s2">Double Chocolate Pumpkin Cupcakes</span></a><br />
<b>FN Dish:</b> <a href="http://blog.foodnetwork.com/fn-dish/2016/10/when-food-gets-in-costume-edible-takes-on-creepy-halloween-things/"><span class="s2">When Food Gets in Costume: Edible Takes on Creepy Halloween Things</span></a></span></span></div>
Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-54576469716459778842016-10-20T09:00:00.000-07:002016-10-20T10:54:07.529-07:00Cincinnati Chili<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHDpsvRZ5HZBqnrGTqcQnPkJDAkUjLktgoeV1voDiQ9ORz8V9KlmZbBk0SYmCbhprE1oEKXnZdzus0UAB7kfnOTyx3d6U0mBfZKE3CQE3T5sAt5bO9g55jsqYF2PRmrE9PNo8UU4f_Ak/s1600/FullSizeRender-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHDpsvRZ5HZBqnrGTqcQnPkJDAkUjLktgoeV1voDiQ9ORz8V9KlmZbBk0SYmCbhprE1oEKXnZdzus0UAB7kfnOTyx3d6U0mBfZKE3CQE3T5sAt5bO9g55jsqYF2PRmrE9PNo8UU4f_Ak/s640/FullSizeRender-3.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Let me first start with the fact that Cincinnati chili is not chili. It's Greek spaghetti sauce that been embellished in a way that is much more appealing after a few drinks. Even if you don't drink, the first time you have it - it's so unexpected to the palette that you may not like it. Then you'll start to crave it.</span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="color: #990000; font-family: "trebuchet ms" , sans-serif;">Cincy Chili</span></b></span><br />
<b><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">Ingredients:</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">
</span>
<br />
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Lean Ground Beef, 2 pounds</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Onion, 2, medium dice cut</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Beef Broth, 1 quart</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Garlic, 4 cloves, minced</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Tomato Sauce, 1 x 15 ounce can</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Chili (Ancho) Powder, 2 tablespoons</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Apple Cider Vinegar, 1/4 cup</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Worcestershire Sauce, 1 tablespoon</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Cocoa Powder, 2 tablespoons</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Cinnamon, 2 sticks or 1 teaspoon ground</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Cumin Ground, 1 teaspoon</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Oregano, 2 teaspoons</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Cayenne Ground, 1/2 teaspoon</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Cloves Ground, 1/4 teaspoon</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Allspice Ground, 1/4 teaspoon</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Nutmeg Ground, 1/4 teaspoon</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Bay Leaf, 2-3</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Salt, 1 teaspoon</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Pepper Ground, 1/2 teaspoon</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">---------------------------------------------------</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">White Onion, chopped fine for topping</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Kidney Beans, for topping</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Mild Cheddar Cheese, Finely Shredded, fluffed for topping</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Spaghetti of your choice (I love Le Veniane Italian corn pasta) or a baked potato</span></li>
</ul>
<div>
<b><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">Directions:</span></b></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">In a large skillet heated over medium heat, add in the ground beef and break up with a spatula and turn while browning. Add in chopped onions and keep turning occasionally until onions become transparent. Finally add in the minced garlic. I know most Cincy chili recipes call for boiling the meat, but you get more flavor with browning (the Maillard reaction) and well get a smooth texture at the end by using an immersion/stick blender.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">In a large pan over medium heat, add in the broth, tomato sauce, vinegar, cocoa, cumin, oregano, cayenne, cloves, allspice, nutmeg, bay leaves, salt and pepper. Yes, all these ingredients are worth in for the final flavor. Add in the beef/onion/garlic mixture. Stir well. Reduct heat to low. Cover. Cook for about 3 hours, stirring occasionally. Remove from heat. Remove any bay leaves and cinnamon sticks. Use an immersion/stick blender on low and run through until smooth like a slurry. Do a final taste and adjust seasonings as needed.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Building time. On a bed of spaghetti or a baked potato, ladle a generous portion of chili on top.</span></div>
<div>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">"3-Way": add on a generous amount of fluffed finely mild cheddar cheese onto of the chili</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">"4-Way": add either beans or chopped onion on top of the chili, then a generous amount of fluffed finely mild cheddar cheese</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">"5-Way": add either beans and chopped onion on top of the chili, then a generous amount of fluffed finely mild cheddar cheese</span></li>
</ul>
<span style="font-family: "trebuchet ms" , sans-serif;">Generally, most people put hot sauce on top. Afterwards, it's tradition to eat a peppermint patty - just a great way to end this meal.</span><br />
<ul>
</ul>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">This recipe makes a lot. Store leftovers in fridge or freezer. This is a recipe that taste better as you reheat it.</span></div>
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<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">-Erin Swing</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Swing Eats</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #333333;">This is part of Food Network's Fall Fest. Check out </span><a href="http://blog.foodnetwork.com/fn-dish/" style="color: #999999; text-decoration: none;" target="_blank">The FN Dish</a><span style="background-color: white; color: #222222;"> and the family of bloggers' recipes.</span><span style="color: #333333;"> The fall theme we're focusing on here is chili. On twitter, we're tagging </span><a href="https://twitter.com/search?q=%23FallFest&src=typd" style="color: #999999; text-decoration: none;" target="_blank">#FallFest</a><span style="color: #333333;">.</span></span></div>
<div>
<span style="color: #333333;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
<div>
<div class="p1">
<span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Creative Culinary:</b> <a href="http://creative-culinary.com/chipotle-chili-best-ever"><span class="s2">Chipotle Chile is the BEST Ever!</span></a><br />
<b>The Fed Up Foodie:</b> <a href="http://www.thefedupfoodie.com/tortilla-and-beans/"><span class="s2">Tortilla and Beans</span></a><br />
<b>The Mom 100: </b><a href="http://themom100.com/recipe/game-day-ground-beef-chili/"><span class="s2">Game-Day Ground Beef Chili</span></a><br />
<b>Healthy Eats:</b> <a href="http://blog.foodnetwork.com/healthyeats/2016/10/20/5-turkey-chilis-that-put-beef-out-to-pasture/"><span class="s2">5 Turkey Chilis That Put Beef Out to Pasture</span></a><br />
<b>A Mind "Full" Mom:</b> <a href="http://amindfullmom.com/wine-and-mustard-braised-chili/"><span class="s2">Wine and Mustard Braised Chili</span></a><br />
<b>Foodtastic Mom:</b> <a href="http://www.foodtasticmom.com/2016/10/18/slow-cooker-chile-verde/"><span class="s2">Slow Cooker Chili Verde</span></a><br />
<b>Hey Grill Hey:</b> <a href="http://heygrillhey.com/recipe/smokin-hot-chili/"><span class="s2">Smokin' Hot Chili</span></a><br />
<b>Mom Loves Baking:</b> <a href="http://www.momlovesbaking.com/quick-easy-chili/"><span class="s2">Quick and Easy Chili</span></a><br />
<b>Taste with the Eyes:</b> <a href="http://tastewiththeeyes.com/?p=43376"><span class="s2">Korean Chili con Carne with Red Beans and Kimchi</span></a><br />
<b>Elephants and the Coconut Trees:</b> <a href="http://elephantsandthecoconuttrees.blogspot.com/2016/10/best-vegetarian-chili-with-9-beans.html"><span class="s2">Best Vegetarian Chili with 9 Beans</span></a><br />
<b>Devour:</b> <a href="http://blog.cookingchanneltv.com/2016/10/20/chili-recipes-with-chips/"><span class="s2">Warm Up Chilly Days with Genius Chili-and-Chip Combinations</span></a><br />
<b>In Jennie's Kitchen:</b> <a href="http://www.injennieskitchen.com/2016/10/french-lentil-chili/"><span class="s2">French Lentil Chili</span></a><br />
<b>Swing Eats:</b> <a href="http://swingeats.blogspot.com/2016/10/cincinnati-chili.html"><span class="s2">Cincinnati Chili</span></a><br />
<b>FN Dish:</b> <a href="http://blog.foodnetwork.com/fn-dish/2016/10/6-next-level-ways-to-do-up-a-batch-of-chili/"><span class="s2">6 Next-Level Ways to Do Up a Batch of Chili</span></a></span></span></div>
</div>
Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com1tag:blogger.com,1999:blog-2733445621776352650.post-34539424817642156352016-10-13T09:00:00.000-07:002016-10-13T09:04:24.350-07:00Pumpkin Whoopie Pies with Molasses Marshmallow (GF)<div class="separator" style="background-color: white; clear: both; color: #333333; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Os_Z4S9yPwnMbfxv8qzLyq1_N31K3F5TsP0_bCZG3gaD4G_nUf-gP1Mv_UxYWToeDUduFKNjb6od4h2Ou8Q4bF1zGlq_gulYoQdDI6Sx67mSClfPKeqWUgycMp1iis1a8d51nBWLfuRb/s1600/pumpkin+whoopie+pies.JPG" imageanchor="1" style="color: #999999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Os_Z4S9yPwnMbfxv8qzLyq1_N31K3F5TsP0_bCZG3gaD4G_nUf-gP1Mv_UxYWToeDUduFKNjb6od4h2Ou8Q4bF1zGlq_gulYoQdDI6Sx67mSClfPKeqWUgycMp1iis1a8d51nBWLfuRb/s640/pumpkin+whoopie+pies.JPG" style="border: 1px solid rgb(204, 204, 204); padding: 4px;" width="640" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br style="background-color: white; color: #333333;" /><span style="background-color: white; color: #333333;">I love whoopie pies. They are individual cake sandwiches with whatever frosting/marshmallow sugary goodness my heart desires for the filling. Since the gooey filling is on the inside, that means less mess on my hands. Most importantly, the only special equipment I need to make perfect whoopie pies are parchment sheets and a scooper for consistent portioning. This makes for professional looking cake/cookies that all cook at the same time.</span><br style="background-color: white; color: #333333;" /><br style="background-color: white; color: #333333;" /><span style="background-color: white; color: #333333;">As a Celiac, cake is on top of my most wanted list. It has been since long before forced to going gluten-free. Whoopie pies make cake more accessible and everyday in my mind. And a great way to share an indulgent treat without too much fanfare. This time of year, I want everything pumpkin, with lots of spices. For this cake, I love using </span><b style="background-color: white; color: #783f04;"><a href="http://www.pamelasproducts.com/product/PamelasBakingampPancakeMix/13193.aspx" style="color: #999999; text-decoration: none;">Pamela's Baking Mix</a></b><span style="background-color: white; color: #333333;">, which has all kinds of yumminess that works perfect with pumpkin cake: almond meal, brown rice flour, and powdered buttermilk. Pumpkin has more options with flavor pairing than I could have ever imagined. In a sweet treat, I like to pair pumpkin with full-flavored natural sweeteners. In my pumpkin cake recipe, I use brown sugar which has a richness to pair nicely with the pumpkin and spices. Pumpkin can pair up with even a darker, more complex flavor and sweeter: blackstrap molasses. I think it has more depth and complexity than chocolate. Molasses also is acidic in nature, giving a lightness and balance to the flavor profile. Since molasses is unrefined it has significant nutritional content: vitamin B6, calcium, magnesium, potassium, and iron; one tablespoon provides up to 20% of the recommended daily value of each of those nutrients. I decided to make the marshmallow filling using molasses. Perfect flavor pairing. It knocked my socks off.</span><br style="background-color: white; color: #333333;" /><br style="background-color: white; color: #333333;" /><b style="background-color: white; color: #333333;">Ingredients:</b></span><br />
<div style="background-color: white; color: #783f04;">
<b><span style="font-family: "trebuchet ms" , sans-serif;">Pumpkin Whoopie Pie Batter:</span></b></div>
<ul style="background-color: white; color: #333333;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">200 grams (1 1/3 cup packed) Pamela's Baking & Pancake Mix</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/2 teaspoon baking Soda</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">3/4 teaspoon baking Powder</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/2 teaspoon ginger</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon cinnamon</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/4 teaspoon nutmeg</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/4 teaspoon allspice</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/2 teaspoon salt</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">100 grams (1 stick minus 1 tablespoon) of unsalted butter, room temp.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">110 grams (1/2 cup, packed) brown sugar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">85 grams (generous 1/3 cup) pumpkin puree</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 large egg, room temp</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">100 grams (scant 1/2 cup) buttermilk, room temp (can use milk + 1 teaspoon cider vinegar)</span></li>
</ul>
<div style="background-color: white; color: #783f04;">
<b><span style="font-family: "trebuchet ms" , sans-serif;">Molasses Marshmallows:</span></b></div>
<ul style="background-color: white; color: #333333;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">22 grams (3 x 1/4 ounce packets) unflavored granulated gelatin</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">120 grams/mL (1/2 cup) cold water</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">420 grams (2 cups) sugar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">195 grams (2/3 cup) molasses</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/4 teaspoon salt</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">60 grams/mL (1/4 cup) water</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon vanilla &/or bourbon</span></li>
</ul>
<div style="background-color: white;">
<b><span style="font-family: "trebuchet ms" , sans-serif;">Directions:</span></b></div>
<div style="background-color: white; color: #783f04;">
<b><span style="font-family: "trebuchet ms" , sans-serif;">Pumpkin Cake Cookies:</span></b></div>
<ol style="background-color: white; color: #333333;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 350F.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">In a medium/large bowl, combine the flour, baking soda, baking powder, all the spices, and the salt and mix well. Set aside. </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">In the workout of the mixer fitted with the paddle attachment, add the butter and brown sugar; cream for a couple of minutes. One at a time, slowly add in the pumpkin, egg, and vanilla. (At this point it may not come together. No fear.)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Add in about 1/3 of the flour & spice mixture into the butter mixture at a slow speed. Allow to come together.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Alternate with 1/3 of the buttermilk and allow to mix well. Continue alternating additions until all added.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Portion out batter using a 3/4 - 1 ounce scooper onto parchment paper. About 12 per sheet.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Bake for about 15 minutes, until edges are golden brown.</span></li>
</ol>
<div style="background-color: white; color: #783f04;">
<b><span style="font-family: "trebuchet ms" , sans-serif;">Molasses Marshmallow:</span></b></div>
<ol style="background-color: white; color: #333333;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">In the work bowl of the mixer fitted with the whisk attachment, sprinkle the gelatin over 120 grams/mL (1/2 cup) cold water. Let sit for 10 minutes for gelatin to bloom.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">In a medium saucepan, combine the sugar, blackstrap molasses, salt, and 60 grams/mL (1/4 cup) water. Place over medium-high heat and bring to a boil with occasional stirring. Boil rapidly for 1 minute. Remove from heat. Turn on the mixer to high with bloomed gelatin, and slowly pour the boiling syrup down the side of the mixer bowl into the gelatin mixture. Mix for 12 minutes. The mixture will become light (in color, too) and fluffy.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Add the vanilla &/or bourbon; mix until well combined. Spray your scooper with cooking spray. Immediately portion 1 scoop marshmallow between 2 pumpkin cake cookies and press until the marshmallow comes to the edge.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Work with the marshmallows quickly before setting. There will be plenty of leftover marshmallows. Perfect for hot chocolate, s'mores, etc. Lightly spray a small baking pan with cooking spray, line with plastic wrap, leaving a 2 inches overhang on all sides. Spray a silicone spatula with cooking spray. Spread soft marshmallows into prepared pan. Spray a sheet of plastic wrap with cooking spray and place, spray side down, to top of marshmallows. Let stand for 2 hours. Carefully remove from pan, removing plastic wrap. Cut marshmallows into squares using oiled knife. In a large bowl or ziplock bag, place powdered sugar. Working in batches, add marshmallows and toss to coat.</span></li>
</ol>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; color: #333333;">(Makes about 16 whoopie pies)</span><br style="background-color: white; color: #333333;" /><br style="background-color: white; color: #333333;" /><span style="background-color: white; color: #222222;">-Erin Swing</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Swing Eats</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><br /></span><span style="background-color: white; color: #222222;"></span><span style="background-color: white; color: #222222;"><span style="color: #333333;">This is part of Food Network's Fall Fest. Check out </span><a href="http://blog.foodnetwork.com/fn-dish/" style="color: #999999; text-decoration: none;" target="_blank">The FN Dish</a> and the family of bloggers' recipes.<span style="color: #333333;"> The fall theme we're focusing on here is squash. On twitter, we're tagging </span><a href="https://twitter.com/search?q=%23FallFest&src=typd" style="color: #999999; text-decoration: none;" target="_blank">#FallFest</a><span style="color: #333333;">.</span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; color: #333333;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
</span><br />
<div class="p1">
<span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;"><b>The Lemon Bowl:</b> <a href="http://thelemonbowl.com/2016/10/healthy-pumpkin-bread.html"><span class="s2">Healthy Pumpkin Bread</span></a><br />
<b>Foodtastic Mom:</b> <a href="http://www.foodtasticmom.com/2016/10/13/pumpkin-shepherds-pie/"><span class="s2">Pumpkin Shepherd's Pie</span></a><br />
<b>Creative Culinary:</b> <a href="http://creative-culinary.com/pumpkin-spice-muffins-molasses-crumble"><span class="s2">Pumpkin Spice Muffins with Molasses Walnut Crumble</span></a><br />
<b>Dishin & Dishes:</b> <a href="http://wp.me/pYo6x-b2b"><span class="s2">Overnight Pumpkin French Toast</span></a><br />
<b>The Mom 100:</b> <a href="http://themom100.com/recipe/pasta-shells-with-pumpkin-in-a-creamy-cheesy-sauce/"><span class="s2">Pasta Shells with Pumpkin in a Creamy, Cheesy Sauce</span></a><br />
<b>Devour:</b> <a href="http://blog.cookingchanneltv.com/2016/10/13/pumpkin-dessert-recipes"><span class="s2">Give ‘Em Pumpkin to Talk About with 4 Instagram-Ready Desserts</span></a><br />
<b>The Fed Up Foodie:</b> <a href="http://www.thefedupfoodie.com/pumpkin-gnocchi-soup/"><span class="s2">Pumpkin Gnocchi Soup</span></a><br />
<b>A Mind "Full" Mom:</b> <a href="http://amindfullmom.com/5-must-try-pumpkin-recipes-that-are-not-pie"><span class="s2">5 Must-Try Pumpkin Recipes That Are Not Pie</span></a><br />
<b>Elephants and the Coconut Trees:</b> <a href="http://elephantsandthecoconuttrees.blogspot.com/2016/10/eggless-pumpkin-pie.html"><span class="s2">Eggless Pumpkin Pie</span></a><br />
<b>Taste with the Eyes:</b> <a href="http://tastewiththeeyes.com/?p=43346"><span class="s2">Fabulous Fall Dessert: Pumpkin Ricotta Wonton Ravioli</span></a><br />
<b>Mom Loves Baking:</b> <a href="http://www.momlovesbaking.com/pumpkin-chocolate-swirl-bundt-cake/"><span class="s2">Pumpkin Chocolate Swirl Bundt Cake</span></a><br />
<b>Pinch My Salt:</b> <a href="http://pinchmysalt.com/buttermilk-pumpkin-spice-bread/"><span class="s2">Buttermilk Pumpkin Spice Bread</span></a><br />
<b>Swing Eats:</b> <a href="http://swingeats.blogspot.com/2016/10/pumpkin-whoopie-pies-with-molasses.html"><span class="s2">Pumpkin Whoopie Pies with Molasses Marshmallows (GF)</span></a><br />
<b>Hey Grill Hey:</b> <a href="http://heygrillhey.com/how-to-grill-pumpkin/"><span class="s2">How to Grill Pumpkin</span></a><br />
<b>In Jennie's Kitchen:</b> <a href="http://www.injennieskitchen.com/2016/10/no-bake-pumpkin-cream-pie/"><span class="s2">No Bake Pumpkin Cream Pie</span></a><br />
<b>FN Dish: </b><a href="http://blog.foodnetwork.com/fn-dish/2016/10/6-surprising-ways-to-use-canned-pumpkin-for-more-than-pie/"><span class="s2">6 Surprising Ways to Use Canned Pumpkin for More Than Pie</span></a></span></span></div>
Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com1tag:blogger.com,1999:blog-2733445621776352650.post-11433059630219395642016-10-06T09:00:00.000-07:002016-10-06T09:00:23.143-07:00Zucchini Soufflé (gluten-free)<div class="separator" style="background-color: white; clear: both; color: #333333; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguxLqG3QDPGHKa8YeLd-pn318U3iqBOkBlmOzpcst1Q4LAr3d1kxwrzGKthRwAG0xh0DYI1wQrtt4ULksE-8kfYZyeNvxO7_-VpcaW9UNmR-FWC_VBbowHpcNL3gIMJ7Dm1eOQ7ELtnOKn/s1600/zucchini+souffle.JPG" imageanchor="1" style="color: #999999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguxLqG3QDPGHKa8YeLd-pn318U3iqBOkBlmOzpcst1Q4LAr3d1kxwrzGKthRwAG0xh0DYI1wQrtt4ULksE-8kfYZyeNvxO7_-VpcaW9UNmR-FWC_VBbowHpcNL3gIMJ7Dm1eOQ7ELtnOKn/s1600/zucchini+souffle.JPG" style="border: 1px solid rgb(204, 204, 204); padding: 4px;" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br style="background-color: white; color: #333333;" /><span style="background-color: white; color: #333333;">Why zucchini? Because zucchini was in abundance and cheap ($1.50/lb) at the farmers market. Guaranteed fresh and tasty. This souffle/casserole is easy to make and will compliment any meal. You can make it ahead, even serve it cold or at room temperature.</span><br style="background-color: white; color: #333333;" /><span style="background-color: white; color: #333333;"><span style="color: #cc0000;"><u><b><br /></b></u></span></span><span style="background-color: white; color: #333333;"></span><span style="background-color: white; color: #333333;"><span style="color: #990000;"><u><b>Zucchini Souffle</b></u></span></span><br style="background-color: white; color: #333333;" /><span style="background-color: white; color: #333333;"><span style="color: #b45f06;"><b>Ingredients:</b></span></span></span><br />
<ul style="background-color: white; color: #333333;">
<li><span style="font-family: Trebuchet MS, sans-serif;">4 cups shredded zucchini (I used 4 medium sized zucchini)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons salt</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">5 large eggs, scrambled</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/8 teaspoon white pepper (black pepper is you don't have it)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 teaspoon granulated garlic</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 teaspoon thyme or oregano</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cup crumbled feta cheese</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup shredded Parmesan cheese</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup cornstarch</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333;"><b><span style="color: #b45f06;">Directions:</span></b></span></span><br />
<ol style="background-color: white; color: #333333;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 375F.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Place the shredded zucchini in a colander over a bowl to contain the water from the zucchini. Toss in the salt and mix in thoroughly.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In a medium/large mixing bowl, scramble the eggs. Then mix in the rest of the ingredients from the seasonings to the cheeses, to the cornstarch.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Press the zucchini against the walls of the colander to remove excess water using a silicone spatula or your clean hands. Add to the egg mix and stir thoroughly.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Turn into a greased medium casserole dish and baked until the top is evenly and lightly browned, about 35 minutes.</span></li>
</ol>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #222222;">-Erin Swing</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Swing Eats</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><br /></span><span style="background-color: white; color: #222222;"></span><span style="background-color: white; color: #222222;"><span style="color: #333333;">This is part of Food Network's Fall Fest. Check out </span><a href="http://blog.foodnetwork.com/fn-dish/" style="color: #999999; text-decoration: none;" target="_blank">The FN Dish</a> and the family of bloggers' recipes.<span style="color: #333333;"> The fall theme we're focusing on here is squash. On twitter, we're tagging </span><a href="https://twitter.com/search?q=%23FallFest&src=typd" style="color: #999999; text-decoration: none;" target="_blank">#FallFest</a><span style="color: #333333;">.</span></span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #333333;"><br /></span></span><br />
<br />
<div class="p1">
<span class="s1"><span style="font-family: Trebuchet MS, sans-serif;"><b>A Mind "Full" Mom:</b> <a href="http://amindfullmom.com/hidden-veggie-quesadilla/"><span class="s2">Hidden Veggie Quesadilla</span></a><br />
<b>The Fed Up Foodie:</b> <a href="http://www.thefedupfoodie.com/bread-dressing-stuffed-acorn-squash/"><span class="s2">Bread Dressing Stuffed Acorn Squash</span></a><br />
<b>Foodtastic Mom:</b> <a href="http://www.foodtasticmom.com/2016/10/13/pumpkin-shepherds-pie/"><span class="s2">Pumpkin Shepherd's Pie</span></a><br />
<b>Dishin & Dishes:</b> <a href="http://www.dishinanddishes.com/massaman-yellow-curry-with-chicken/"><span class="s2">Thai Massaman Curry With Chicken and Butternut Squash</span></a><br />
<b>Devour:</b> <a href="http://blog.cookingchanneltv.com/2016/10/06/squash-pasta-recipes"><span class="s2">Combine Squash and Pasta for the Ultimate Fall Comfort Food</span></a><br />
<b>In Jennie's Kitchen:</b> <a href="http://bit.ly/DelicataSquashQuinoaSalad"><span class="s2">Delicate Squash, Shiitake, Kale & Quinoa Salad</span></a><br />
<b>Swing Eats:</b> <a href="http://swingeats.blogspot.com/2016/10/zucchini-souffle-gluten-free.html"><span class="s2">Zucchini Soufflé (gluten-free)</span></a><br />
<b>Healthy Eats:</b> <a href="http://blog.foodnetwork.com/healthyeats/2016/10/06/6-ways-to-use-canned-pumpkin-in-healthy-fall-meals/"><span class="s2">6 Ways to Use Canned Pumpkin in Healthy Fall Meals</span></a><br />
<b>FN Dish:</b> <a href="http://blog.foodnetwork.com/fn-dish/2016/10/the-very-best-ways-to-put-in-season-butternut-squash-to-use/"><span class="s2">The Very Best Ways to Put In-Season Butternut Squash to Use</span></a></span></span></div>
Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-51891164849312538772016-09-29T09:00:00.000-07:002016-09-29T10:13:52.462-07:00Cauliflower Fritters With Cheese, Jalapeño And Cilantro (Gluten-Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4s-woR5TgODD3DfNeUFDa_sQSCDv371EwEy2uMIW-5l0tEFdzSfC3b9kGZ0nUcBgfh2t4h6yHCNFd2l6COECUj8ALhlyyu3Ql0450EKZoK27JcLrGzGq5nI_a5EwEmHSvNm_Bx1AtEk/s1600/IMG_3128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4s-woR5TgODD3DfNeUFDa_sQSCDv371EwEy2uMIW-5l0tEFdzSfC3b9kGZ0nUcBgfh2t4h6yHCNFd2l6COECUj8ALhlyyu3Ql0450EKZoK27JcLrGzGq5nI_a5EwEmHSvNm_Bx1AtEk/s640/IMG_3128.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Cauliflower deserved to be dressed up a bit, made into a fritter, with other tasty ingredients that compliment this white variety of a cabbage. This flavor combo is perfect for cauliflower. This recipe turned out light and fresh, as much as a fritter can get. I pan-fried them in a minimal amount of avocado oil in a few batches. Avocado oil has a high smoke point and is heart-healthy. For a more time efficient cooking method, it may be easier and quicker to bake them in an oven; try 375F for 20 minutes, flipping halfway in between. I'll have to try that next time. They freeze easily and can be garnished to make pretty and extra tasty.</span><br />
<b><span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"><br /></span></b>
<b><span style="color: #990000; font-family: "trebuchet ms" , sans-serif;">Cauliflower Fritters With Cheese, Jalapeño And Cilantro (Gluten-Free)</span></b><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Cauliflower Florets, 500 g (about 3/4 head)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Garlic Cloves, 2-3 (blanched and minced)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sweet Onion, 40 g (about 1/4)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Jalapeño, 50 g (about 1 large, diced fine with seeds and ribs removed)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Cilantro, 20 g (about 1/2 bunch, chopped fine + extra for garnish)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Green Onions 20 g (about 2 stalks, chopped fine)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Shredded Cheese, 100 g (about 1 cup, I used a Mexican mix)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">P.A.N. Arepa Flour, 50 g (about 1/3 cup) or use tapioca flour/starch or GF flour mix</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Salt and Pepper to taste</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Ground Cumin, 1/4 teaspoon (optional, gives a nice smokiness)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Eggs, 2 large, lightly beaten</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Avocado oil or any oil of your choice</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">optional garnish: Greek yogurt with a little Tajin or ground chipotle mixed in</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">Directions:</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">In a large microwave safe bowl, microwave the cauliflower florets covered for 5 minutes or until steaming. Remove and allow to cool covered. Once cool enough to handle, drain any excess water, and run through food processor until uniform. Peel garlic cloves and place in a small sauce pan of boiling water for 2 minutes, fish out with a fork, allow to cool, and mince or put through a press. In a large mixing bowl combine the cauliflower, garlic, grated onion, diced jalapeño, chopped cilantro, cheese, P.A.N. flour, cumin, salt and pepper to taste. If you want heat, leave the ribs and seeds in the jalapeño. Once it's seasoned to your liking, then mix in the eggs.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<i style="background-color: white; color: #783f04; line-height: 20.592px;"><span style="font-family: "trebuchet ms" , sans-serif;">(Chemist secret: how to clean your hands effectively after cutting a jalapeno.... Rub you hands with any kind of oil, followed by a good lathered wash with soap. It works! It removes all the capsicum that is oil soluble and that could burn your eyes when you inadvertently rub your eyes with hot pepper fingers. Ouch.)</span></i><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Warm a large skillet over medium heat with about 2 tablespoons of oil. Portion out fritters (I used a 1 ounce portioner/ice cream scooper), place into skillet, and flatten. Brown for about 8-10 minutes a side. Flip and cook other side the same. Transfer onto a paper towel lined plate. Cook in batches until done. For garnish, mix a little Tajin (found in Mexican section) or ground chipotle into Greek yogurt or sour cream to taste. Sprinkle on some chopped cilantro.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Makes about 16 fritters.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">-Erin Swing</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Swing Eats</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; color: #333333;">This is part of Food Network's Fall Fest. Check out </span><a href="http://blog.foodnetwork.com/fn-dish/" style="background-color: white; color: #999999; text-decoration: none;" target="_blank">The FN Dish</a><span style="background-color: white; color: #333333;">. The fall theme we're focusing on here is cauliflower. On twitter, we're tagging </span><a href="https://twitter.com/search?q=%23FallFest&src=typd" style="background-color: white; color: #999999; text-decoration: none;" target="_blank">#FallFest</a><span style="background-color: white; color: #333333;">.</span></span><br />
<span style="background-color: white; color: #333333;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<br />
<div class="p1">
<span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;"><b>The Lemon Bowl:</b> <a href="http://thelemonbowl.com/2016/09/zaatar-crusted-cauliflower-steaks.html" target="_blank"><span class="s2">Za’atar Crusted Cauliflower Steaks</span></a><br />
<b>Hey Grill Hey:</b> <a href="http://heygrillhey.com/recipe/grilled-cauliflower-steaks-with-burst-tomato-salad" target="_blank"><span class="s2">Grilled Cauliflower Steaks with Burst Tomato Salad</span></a><br />
<b>Devour:</b> <a href="http://blog.cookingchanneltv.com/2016/09/29/cauliflower-carb-replacement-recipes" target="_blank"><span class="s2">4 Sneaky Ways to Replace Carbs with Cauliflower</span></a><br />
<b>The Wimpy Vegetarian:</b> <a href="http://thewimpyvegetarian.com/2016/09/cheesy-curried-cauliflower-risotto-apples/" target="_blank"><span class="s2">Curried Cauliflower “Risotto" with Apples</span></a><br />
<b>Taste with the Eyes:</b> <a href="http://tastewiththeeyes.com/?p=43226" target="_blank"><span class="s2">Not Your Average Crudités Platter</span></a><br />
<b>Healthy Eats:</b> <a href="http://blog.foodnetwork.com/healthyeats/2016/09/29/all-the-ways-to-eat-cauliflower/" target="_blank"><span class="s2">All the Ways to Eat Cauliflower</span></a><br />
<b>In Jennie's Kitchen: </b><a href="http://www.injennieskitchen.com/2016/09/turmeric-ginger-roasted-caulifower/" target="_blank"><span class="s2">Turmeric & Ginger Roasted Cauliflower</span></a><br />
<b>The Mom 100:</b> <a href="http://themom100.com/recipe/sauteed-and-braised-cauliflower-with-mustard-seeds-and-green-peppercorns" target="_blank"><span class="s2">Sauteed and Braised Cauliflower with Mustard Seeds and Green Peppercorns</span></a><br />
<b>Swing Eats:</b> <a href="http://swingeats.blogspot.com/2016/09/cauliflower-fritters-with-cheese.html"><span class="s2">Cauliflower Fritters With Cheese, Jalapeño And Cilantro (Gluten-Free)</span></a><br />
<b>Creative Culinary:</b> <a href="http://www.creative-culinary.com/whole-roasted-cauliflower-with-parmesan-cheddar-cheese-frosting/" target="_blank"><span class="s2">Whole Roasted Cauliflower with Parmesan and Cheddar Cheese Frosting</span></a><br />
<b>FN Dish: </b><a href="http://blog.foodnetwork.com/fn-dish/2016/09/7-cauliflower-recipes-that-arent-quite-what-they-seem/" target="_blank"><span class="s2">7 Cauliflower Recipes That Aren't Quite What They Seem</span></a></span></span></div>
Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-38989205070683132672016-09-22T09:00:00.000-07:002016-09-22T09:39:31.531-07:00Apple Roses (gluten-free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1Gjx9xzQxfK02q-iq9oZO-OD8nJerjCFg1X9aBUtUboG2_cmAZBohAplf2YtuM9XY7YUMDSOE-btZqs3kF7Mbg95Ax28urhQ2g7eEaRkoD0zL8ixMutKNRjKHdSIlut9ykGWsURnARg/s1600/apple+roses+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1Gjx9xzQxfK02q-iq9oZO-OD8nJerjCFg1X9aBUtUboG2_cmAZBohAplf2YtuM9XY7YUMDSOE-btZqs3kF7Mbg95Ax28urhQ2g7eEaRkoD0zL8ixMutKNRjKHdSIlut9ykGWsURnARg/s640/apple+roses+3.jpg" width="640" /></a></div>
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Rosettes have been all a flutter in social media for the past year. It's a great trend; I love them. I decided to give these apple roses a try. Super easy. <a href="https://www.youtube.com/watch?v=FcR4bMJSBy4" target="_blank"><b><span style="color: #990000;">Here's an example video</span></b></a>. Instead of using apricot preserves, I went with cinnamon sugar. Unfortunately for those of us who can't do gluten, puff pastry is not an option. As there's no gluten-free puff pastry on the market. I hope to change that one day! If you can find a roll-out, ready to bake gluten-free dough - use it! Otherwise, here's a simple recipe to whip up.<br />
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<b><span style="color: #990000;">Apple Roses (gluten-free)</span></b><br />
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<span style="color: #b45f06;"><b>Ingredients:</b></span><br />
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<li>Apples, 2-3 of your choice</li>
<li>Lemon, 1,juiced</li>
<li>Sweet Rice Flour, 125 g</li>
<li>Almond Flour, 50 g</li>
<li>Oat Flour, 50 g</li>
<li>Salt, pinch</li>
<li>Baking Powder, 5 g / 1 teaspoon</li>
<li>Butter, 50 g melted</li>
<li>Egg, 1 large scrambled</li>
<li>Cinnamon sugar for dusting</li>
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<b><span style="color: #b45f06;">Directions:</span></b></div>
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Preheat oven to 350F.</div>
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Prep the apples: In a large microwave-safe bowl, mix the lemon juice with the water. Cut the apples in half and core out the seeds. Slice very thin. Leaving out the top and bottom slices. Mix apple slices in lemon water and microwave for 3 minutes. Drain in colander. Allow to cool before handling.</div>
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Make the dough. Mix together the flours with the salt and then mix in the melted butter and scrambled eggs. Mix until it comes together. Roll out on any GF flour dusted surface to about a quarter inch thickness.</div>
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Assembly. Cut dough into strips of 8 inches long by 1.5 inches wide. Sprinkle cinnamon sugar on the dough. Lay down apple slice beginning at the left, then overlapping next slice over half of the previous slice. Repeat, giving a little space at the end. Fold dough over the apples. Sprinkle more cinnamon sugar on the dough and apples before rolling up. Roll up loosely. Remember, this is organic not perfection. Place in greased and cinnamon sugared muffin tin. Bake for about 40-45 minutes, until golden brown.</div>
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-Erin Swing</div>
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Swing Eats</div>
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<br class="Apple-interchange-newline" /><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px;">This is part of Food Network's Fall Fest. Check out </span><a href="http://blog.foodnetwork.com/fn-dish/" style="background-color: white; color: #999999; font-family: Verdana, sans-serif; font-size: 12.87px; text-decoration: none;" target="_blank">The FN Dish</a><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px;">. The fall theme we're focusing on here is anything for the kids. On twitter, we're tagging </span><a href="https://twitter.com/search?q=%23FallFest&src=typd" style="background-color: white; color: #999999; font-family: Verdana, sans-serif; font-size: 12.87px; text-decoration: none;" target="_blank">#FallFest</a><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px;">.</span></div>
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<span class="s1"><b>The Lemon Bowl:</b> <a href="http://thelemonbowl.com/2016/09/tuna-salad-with-apples.html"><span class="s2">Tuna Salad with Apples</span></a><br />
<b>Creative Culinary:</b> <a href="http://www.creative-culinary.com/boozy-snickerdoodle-cake-apples/"><span class="s2">Boozy Snickerdoodle Cake with Apples</span></a><br />
<b>The Fed Up Foodie:</b> <a href="http://www.thefedupfoodie.com/green-apple-butterscotch-macadamia-nut-cookies/"><span class="s2">Green Apple Butterscotch Macadamia Nut Cookies</span></a><br />
<b>Hey Grill Hey:</b> <a href="http://heygrillhey.com/recipe/skillet-bacon-apple-crisp/"><span class="s2">Skillet Bacon Apple Crisp</span></a><br />
<b>A Mind "Full" Mom:</b> <a href="http://amindfullmom.com/salted-caramel-apple-butter/"><span class="s2">Salted Caramel Apple Butter</span></a><br />
<b>Dishin & Dishes:</b> <a href="http://wp.me/pYo6x-aw3"><span class="s2">Chicken with Cider Sauce and Apples</span></a><br />
<b>Foodtastic Mom: </b><a href="http://www.foodtasticmom.com/2016/09/20/kentucky-apple-skillet-cake/%20"><span class="s2">Ketucky Apple Skillet Cake</span></a><br />
<b>Healthy Eats: </b><a href="http://blog.foodnetwork.com/healthyeats/2016/09/22/6-lighter-ways-to-cook-and-bake-with-apples/"><span class="s2">6 Lighter Ways to Cook and Bake with Apples</span></a><br />
<b>In Jennie's Kitchen:</b> <a href="http://www.injennieskitchen.com/2016/09/9-amazing-apple-recipes/"><span class="s2">9 Amazing Apple Recipes</span></a><br />
<b>Mom Loves Baking: </b><a href="http://www.momlovesbaking.com/chocolate-turtle-apple-slices/"><span class="s2">Chocolate Turtle Apple Slices</span></a><br />
<b>Taste with the Eyes:</b> <a href="http://tastewiththeeyes.com/?p=43196"><span class="s2">Red Lentil Penne, Apple, Walnut, Mint, and Gorgonzola Sauce</span></a><br />
<b>Swing Eats:</b> <a href="http://swingeats.blogspot.com/2016/09/apple-roses-gluten-free.html"><span class="s2">Apple Roses (gluten-free)</span></a><br />
<b>FN Dish: </b><a href="http://blog.foodnetwork.com/fn-dish/2016/09/kick-off-fall-with-our-favorite-5-star-apple-desserts/"><span class="s2">Kick Off Fall with Food Network's Favorite 5-Star Apple Desserts</span></a></span></div>
Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-35723027938790431862016-09-08T12:20:00.001-07:002016-09-08T12:21:59.924-07:00Peanut Butter & Jelly Sandwich Cookies (Gluten-Free & Flourless)<div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbO3YaMF4UBtgNT5yyJ5wP6CKt-wocG-46UBSl1v31SvGUV02VJcJtWWuxC7yDGmNwBacTRtvpgB9EhL1LuvLhjQl1o28WNdAdZgf9ypAytdYECGc1IEgz-N2jnFbugthuE1VL4QrMe_QO/s1600/FullSizeRender.jpg" imageanchor="1" style="color: #999999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbO3YaMF4UBtgNT5yyJ5wP6CKt-wocG-46UBSl1v31SvGUV02VJcJtWWuxC7yDGmNwBacTRtvpgB9EhL1LuvLhjQl1o28WNdAdZgf9ypAytdYECGc1IEgz-N2jnFbugthuE1VL4QrMe_QO/s640/FullSizeRender.jpg" style="border: 1px solid rgb(204, 204, 204); padding: 4px;" width="640" /></a></div>
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<span class="s1">Peanut butter & jelly makes me feel like a kid. Why not make PB&J sandwich cookies? They’re easy to make, transport, and eat. The simplicity of these peanut butter cookies are what make them so irresistible. This recipe I made extra peanut-buttery by adding in processed roasted peanuts rather than any type of flour. I also minimized the sugar in the recipe, just to add the necessary sweetness for the cookie.</span></div>
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<span class="s1"><b><span style="color: #990000;">PB&J Sandwich Cookies</span></b></span></div>
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<span class="s1"><b><span style="color: #b45f06;">Ingredients:</span></b></span></div>
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<span class="s1">½ cup Roasted Peanuts (75 g)</span></div>
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<span class="s1">1/4 cup Sugar, white granulated (55 g)</span></div>
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<span class="s1">1/4 cup Light Brown Sugar (55 g)</span></div>
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<span class="s1">1 whole large Egg</span></div>
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<span class="s1">1 white only large Egg</span></div>
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<span class="s1">1 cup Creamy Peanut Butter (265 g)</span></div>
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<span class="s1">(1/4 teaspoon if using unsalted roasted peanuts)</span></div>
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<span class="s1">about ½ cup Sugar, white granulated for dusting and pressing</span></div>
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<span class="s1">about 1 cup Jam or Preserves of your choice (I used Strawberry Preserves)</span></div>
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<span class="s1">***Recipe makes about 24 cookies, 12 sandwich cookies (using a small scooper, about 1 heaping teaspoon)</span></div>
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<span class="s1"><span style="color: #b45f06;"><b>Directions:</b></span></span></div>
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<span class="s1">Preheat oven on bake to 325F.</span></div>
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<span class="s1">Using a food processor (I use a mini-prep size), add in the white + brown sugars + roasted peanuts. Process until finely ground and homogeneous. In a medium/large bowl, using a fork, scramble the 1 whole egg and 1 egg white. Add in the sugar + peanut/sugar mixture and blend with fork until uniform. Add in peanut butter in three portions and mix by hand until just mixed evenly. Warning – do not over mix or the oil will start separating out. If the batter is too soupy, let sit for several minutes to thicken.</span></div>
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<span class="s1">Put 1/2 cup granulated white sugar in a small bowl. Using a small scooper or two teaspoons, portion out each cookie. Roll the dough in a ball and coat in sugar, or put the scoop of batter into a small bowl of the sugar and roll around until coated. Put onto parchment paper on a cookie sheet or cooking stone and cross-mark with a fork (12 cookies/sheet). Bake for 10-12 minutes, until lightly brown on edges. Sprinkle with a little more sugar fresh out of the oven for a more sugar-frosted effect. Cool on rack.</span></div>
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<span class="s1">Take about a half cup of the jam/jelly/preserves and microwave for about 20 seconds. Remove and stir. Add in more of the jam to cool off and stir. This makes it easier to work with and the jam will set up once cooled as a sandwich cookie. Time for assembly: turn over half of the cookies and add in the warm jam, about a heaping teaspoon; allow to cool for a minute or two. Place the other cookie on top and allow to sit for at least 30 minutes to set up. Easy to pack up in plastic wrap for packable lunches. They freeze and thaw out well, too.</span></div>
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<span class="s1">-Erin Swing</span></div>
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<span class="s1">Swing Eats (previously know as <a href="http://thesensitiveepicure.blogspot.com/" target="_blank">The Sensitive Epicure</a>)</span></div>
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<span class="s1">This is part of Food Network's Fall Fest. Check out <a href="http://blog.foodnetwork.com/fn-dish/" style="color: #999999; text-decoration: none;" target="_blank">The FN Dish</a>. The fall theme we're focusing on here is anything for the kids. On twitter, we're tagging <a href="https://twitter.com/search?q=%23FallFest&src=typd" style="color: #999999; text-decoration: none;" target="_blank">#FallFest</a>.</span></div>
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<span class="s1"><b>Devour:</b> <a href="http://blog.cookingchanneltv.com/2016/09/08/kid-friendly-pizza-recipes/" style="color: #999999; text-decoration: none;"><span class="s2">Embrace Your Inner Kid with 5 Fun Flips on Pizza</span></a><br /><b>The Lemon Bowl:</b> <a href="http://thelemonbowl.com/2016/09/skillet-mexican-street-corn.html" style="color: #999999; text-decoration: none;"><span class="s2">Skillet Mexican Street Corn</span></a><br /><b>Homemade Delish:</b> <a href="http://homemadedelish.com/2016/09/08/back-to-school-healthy-lunches/" style="color: #999999; text-decoration: none;"><span class="s2">Healthy Back-to-School Lunches</span></a><br /><b>Creative Culinary:</b> <a href="http://creative-culinary.com/peanut-butter-apple-oatmeal-cookies" style="color: #999999; text-decoration: none;"><span class="s2">Peanut Butter and Apple Oatmeal Cookies</span></a><br /><b>The Fed Up Foodie:</b> <a href="http://www.thefedupfoodie.com/spiced-pumpkin-donuts/" style="color: #999999; text-decoration: none;"><span class="s2">Spiced Pumpkin Donuts</span></a><br /><b>A Mind "Full" Mom:</b> <a href="http://amindfullmom.com/2-ingredient-homemade-gogurts/" style="color: #999999; text-decoration: none;"><span class="s2">2-Ingredient Homemade Gogurts</span></a><br /><b>The Mom 100:</b> <a href="http://themom100.com/recipe/tomato-orzo-dill-soup/%20" style="color: #999999; text-decoration: none;"><span class="s2">Tomato-Orzo Dill Soup</span></a><br /><b>Healthy Eats:</b> <a href="http://blog.foodnetwork.com/healthyeats/2016/09/08/7-back-to-school-dishes-that-kids-can-help-make/" style="color: #999999; text-decoration: none;"><span class="s2">7 Back-to-School Dishes That Kids Can Help Make</span></a><br /><b>Taste with the Eyes:</b> <a href="http://tastewiththeeyes.com/?p=43069" style="color: #999999; text-decoration: none;"><span class="s2">Black Bean Spaghetti Caterpillar For Kids</span></a><br /><b>In Jennie's Kitchen:</b> <a href="http://www.injennieskitchen.com/2016/09/kale-sushi-rice-bowls/" style="color: #999999; text-decoration: none;"><span class="s2">Kale Sushi Rice Bowls</span></a><br /><b>Swing Eats:</b> <a href="http://thesensitiveepicure.blogspot.com/2016/09/peanut-butter-jelly-sandwich-cookies.html" style="color: #999999; text-decoration: none;"><span class="s2">Peanut Butter & Jelly Sandwich Cookies (Gluten-Free & Flourless)</span></a><br /><b>FN Dish: </b><a href="http://blog.foodnetwork.com/fn-dish/2016/09/our-favorite-a-afterschool-snacks/" style="color: #999999; text-decoration: none;"><span class="s2">Our Favorite A+ Afterschool Snacks</span></a></span></div>
Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-67661652214884770902016-09-01T09:00:00.000-07:002016-09-01T11:50:37.417-07:00Onigirazu: Gluten-Free Japanese Rice Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEy__SQqKV3qJYhpo5GDiCCt2waVL4eUpOYibC4W-TuXgQFnBlqWrQwrZiNsudv5Q5_Eu-PCwmTcrZgtAdQeNUQuH-tr1wlANw1a40sG0bXb7v7Xb_DajcqbFURQB0VIy1M_72dBIfxIo/s1600/IMG_2963.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEy__SQqKV3qJYhpo5GDiCCt2waVL4eUpOYibC4W-TuXgQFnBlqWrQwrZiNsudv5Q5_Eu-PCwmTcrZgtAdQeNUQuH-tr1wlANw1a40sG0bXb7v7Xb_DajcqbFURQB0VIy1M_72dBIfxIo/s640/IMG_2963.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Onigirazu. O-ni-gi-ra-zu. It's fun to say, right? What is it? It's a Japanese rice sandwich. Perfect for any picnic, or as a portable snack. And even better - it's gluten-free and everyone will love them. No need for a fancy sushi mold or bamboo mat, just hand-folding this assembly will make a beautiful onigirazu. However, do use a short grain/sushi/sweet rice variety as it's sticky and will hold it all together. It can be white, brown, or a mix. Another trick it to have all your ingredients tailored (cut) and mis-en-place (ready to go, in order). See the picture in the upper left hand corner.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">This is so easy, fun, and quick to make. Let your creativity go wild! Maybe all veggies with some tofu or tempeh? Or a tunafish sandwich style? Or a bagel style with smoked salmon, cream cheese, green onions? Or more of a traditional American sandwich style? Go for it.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">The two "sandwich" varieties I went with:</span></span><br />
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<li><span style="font-family: "verdana" , sans-serif;">California Roll Style With:</span></li>
<ul>
<li><span style="font-family: "verdana" , sans-serif;">nori / roasted seaweed sheet</span></li>
<li><span style="font-family: "verdana" , sans-serif;">short grain rice, warm or room temperature, can mix in sesame seeds</span></li>
<li><span style="font-family: "verdana" , sans-serif;">crab sticks (Kroger has a GF version. Or you can use real crab)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">cucumber, julienned</span></li>
<li><span style="font-family: "verdana" , sans-serif;">carrot, julienned</span></li>
<li><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">avocado</span><span style="font-family: "trebuchet ms" , sans-serif;">, julienned</span></span></li>
<li><span style="font-family: "verdana" , sans-serif;">pickled ginger, finely chopped (optional)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">wasabi flying fish roe, or plain (optional, found at Japanese market)</span></li>
<ul>
<li><span style="font-family: "verdana" , sans-serif;">DIRECTIONS: On a flat surface like a large cutting board, lay down a piece of plastic wrap, place shiny side of nori facing down and matte side up. In the center, loosely place a thin layer of rice (to avoid too dense of an onigirazu), followed by a thing layer of all the fillings. Work quickly, as the nori will soften up and be difficult to work with. Fold in the two opposing corners in, then tuck and fold in the opposite two corners. Follow by folding the plastic wrap around the onigirazu in the same method. Allow to sit (at room temperature, in fridge, or cooler) until ready to eat and the nori is hydrated. Once the nori is soft and hydrated, cut in half. When ready to eat, peel off the plastic wrap and enjoy! (Note: I forget to add the rice on top before folding. At first, I thought this could be a lower content carb style. I don't recommend it - that rice is needed on both sides to hold it all together.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvuL81yYRX7gvv1p9-46qPUSsg5ztbsvn5E2Gk6TjGo4DDQORVyXAl6efQCmo195jGZKFi8bJSxGyoyzFfrbYHruDE3P1kcqJmQpJ5lGczhzUF3pbLghLBJLVT9pT82quSQKx47L_aTsY/s1600/IMG_2977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvuL81yYRX7gvv1p9-46qPUSsg5ztbsvn5E2Gk6TjGo4DDQORVyXAl6efQCmo195jGZKFi8bJSxGyoyzFfrbYHruDE3P1kcqJmQpJ5lGczhzUF3pbLghLBJLVT9pT82quSQKx47L_aTsY/s640/IMG_2977.JPG" width="640" /></span></a></div>
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<ul>
<li><span style="font-family: "verdana" , sans-serif;">Hawaiian Spam & Eggs Style With:</span></li>
<ul>
<li><span style="font-family: "verdana" , sans-serif;">nori / roasted seaweed sheet</span></li>
<li><span style="font-family: "verdana" , sans-serif;">short grain rice, warm or room temperature, can mix in rice seasoning of choice</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Spam, sliced and seared, and cut to size</span></li>
<li><span style="font-family: "verdana" , sans-serif;">egg, scrambled and cooked, and cut to size</span></li>
<li><span style="font-family: "verdana" , sans-serif;">green onion, chopped fine</span></li>
<li><span style="font-family: "verdana" , sans-serif;">leaf lettuce, cleaned and dried, and cut to size.</span></li>
<ul>
<li><span style="font-family: "verdana" , sans-serif;">DIRECTIONS: On a flat surface like a large cutting board, lay down a piece of plastic wrap, place shiny side of nori facing down and matte side up. In the center, loosely place a thin layer of rice (to avoid too dense of an onigirazu), followed by a thing layer of all the fillings. Work quickly, as the nori will soften up and be difficult to work with. Fold in the two opposing corners in, then tuck and fold in the opposite two corners. Follow by folding the plastic wrap around the onigirazu in the same method. Allow to sit (at room temperature, in fridge, or cooler) until ready to eat and the nori is hydrated. Once the nori is soft and hydrated, cut in half. When ready to eat, peel off the plastic wrap and enjoy!</span></li>
</ul>
</ul>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbeBgAlJPUQfnnUVGrz2F-BjYfqg2l2sxRBsz4ZTVU4Bf0ITcCtzOeg1KRh9GRzw8HP-giALQGZFsY8_pA06jvb2AK2rHHm5IthiMMz95horxwmclv2PEGd84hooc3qF90OjLvt24ZT4/s1600/IMG_2978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbeBgAlJPUQfnnUVGrz2F-BjYfqg2l2sxRBsz4ZTVU4Bf0ITcCtzOeg1KRh9GRzw8HP-giALQGZFsY8_pA06jvb2AK2rHHm5IthiMMz95horxwmclv2PEGd84hooc3qF90OjLvt24ZT4/s640/IMG_2978.JPG" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">-Erin Swing</span><br />
<span style="font-family: "verdana" , sans-serif;">Swing Eats</span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif;">This is part of </span><b style="color: #333333; font-family: verdana, sans-serif;">Food Network's Summer Soiree</b><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif;">. Check out</span><span style="color: #b45f06; font-family: "verdana" , sans-serif; font-size: 13px;"> <span style="color: #990000;"><b><a href="http://blog.foodnetwork.com/fn-dish/" style="color: #999999; text-decoration: none;">The FN Dish</a></b></span></span><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif;">. The summer theme we're focusing on here is anything portable for Labor Day Weekend. On twitter, we're tagging</span><span style="color: #990000; font-family: "verdana" , sans-serif; font-size: 13px;"> <b><a href="https://twitter.com/search?q=%23SummerSoiree&src=typd" style="color: #999999; text-decoration: none;" target="_blank">#SummerSoiree</a></b></span><span style="background-color: white;"><span style="color: #333333; font-family: "verdana" , sans-serif; font-size: xx-small;">.</span><span style="color: #333333; font-family: "trebuchet ms" , sans-serif; font-size: xx-small;"> </span><span style="font-family: "verdana" , sans-serif;"><span style="color: #333333; font-family: "trebuchet ms" , sans-serif; font-size: xx-small;">Here are other delicious picnic style recipes to check out:</span><span style="color: #333333; font-family: "verdana" , sans-serif; font-size: xx-small;"> (Google Blogger - Please fix this crazy formatting problem.)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span id="yui_3_16_0_ym19_1_1472745687322_5634" style="font-weight: 700;"><span id="yui_3_16_0_ym19_1_1472745687322_5633" style="background-color: white; color: #333333;">Devour:</span></span><span style="background-color: white; color: #333333;"> </span><a href="http://blog.cookingchanneltv.com/2016/09/01/labor-day-picnic-recipes" id="yui_3_16_0_ym19_1_1472745687322_5636" rel="nofollow" style="color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_ym19_1_1472745687322_5635" style="background-color: white;">A Tisket, A Tasket, 5 Recipes Fit For Your Labor Day Picnic Basket</span></a><span id="yui_3_16_0_ym19_1_1472745687322_5672" style="color: #333333; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 10pt;"><br style="-webkit-padding-start: 0px;" /><span id="yui_3_16_0_ym19_1_1472745687322_5671" style="-webkit-padding-start: 0px; font-weight: 700;"><span id="yui_3_16_0_ym19_1_1472745687322_5670" style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;">TasteBook:</span></span><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span><a href="http://www.tastebook.com/blog/zucchini-cornbread-muffin-recipe-labor-day" id="yui_3_16_0_ym19_1_1472745687322_5638" rel="nofollow" style="color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_ym19_1_1472745687322_5637" style="background-color: white;">Zucchini Cornbread Muffins</span></a><span id="yui_3_16_0_ym19_1_1472745687322_5669" style="color: #333333; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 10pt;"><br style="-webkit-padding-start: 0px;" /><span id="yui_3_16_0_ym19_1_1472745687322_5668" style="-webkit-padding-start: 0px; font-weight: 700;"><span id="yui_3_16_0_ym19_1_1472745687322_5667" style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;">The Fed Up Foodie:</span></span><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span><a href="http://www.thefedupfoodie.com/rustic-italian-grilled-polenta-vegetables/" id="yui_3_16_0_ym19_1_1472745687322_5647" rel="nofollow" style="color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_ym19_1_1472745687322_5646" style="background-color: white;">Rustic Italian Grilled Polenta & Vegetables</span></a><span style="color: #333333; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 10pt;"><br style="-webkit-padding-start: 0px;" /><span style="-webkit-padding-start: 0px; font-weight: 700;"><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;">The Mom 100:</span></span><span class="yiv4568649373apple-converted-space" style="-webkit-padding-start: 0px;"><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span></span><a href="http://themom100.com/recipe/artichoke-feta-roasted-pepper-couscous-salad" id="yui_3_16_0_ym19_1_1472745687322_5649" rel="nofollow" style="color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_ym19_1_1472745687322_5648" style="background-color: white;">Artichoke, Feta and Roasted Pepper Couscous Salad</span></a><span style="color: #333333; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 10pt;"><br style="-webkit-padding-start: 0px;" /><span style="-webkit-padding-start: 0px; font-weight: 700;"><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;">A Mind "Full" Mom:</span></span><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span><a href="http://amindfullmom.com/easy-slow-cooker-bbq-drumsticks/%20%E2%80%8E" id="yui_3_16_0_ym19_1_1472745687322_5651" rel="nofollow" style="color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_ym19_1_1472745687322_5650" style="background-color: white;">Easy Slow-Cooker BBQ Drumsticks</span></a><span style="color: #333333; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 10pt;"><br style="-webkit-padding-start: 0px;" /><span style="-webkit-padding-start: 0px; font-weight: 700;"><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;">Dishin & Dishes:</span></span><span class="yiv4568649373apple-converted-space" style="-webkit-padding-start: 0px;"><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span></span><a href="http://wp.me/pYo6x-aWn" id="yui_3_16_0_ym19_1_1472745687322_5675" rel="nofollow" style="color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_ym19_1_1472745687322_5674" style="background-color: white;">The Best Baked Beans -Slow Cooker/Crockpot</span></a><span style="color: #333333; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 10pt;"><br style="-webkit-padding-start: 0px;" /><span style="-webkit-padding-start: 0px; font-weight: 700;"><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;">Creative Culinary:</span></span><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span><a href="http://creative-culinary.com/cilantro-serrano-mexican-rice" id="yui_3_16_0_ym19_1_1472745687322_5653" rel="nofollow" style="color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_ym19_1_1472745687322_5652" style="background-color: white;">Cilantro and Serrano Pepper Mexican Rice</span></a><span id="yui_3_16_0_ym19_1_1472745687322_5580" style="color: #333333; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 10pt;"><br style="-webkit-padding-start: 0px;" /><span id="yui_3_16_0_ym19_1_1472745687322_5579" style="-webkit-padding-start: 0px; font-weight: 700;"><span id="yui_3_16_0_ym19_1_1472745687322_5578" style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;">In Jennie's Kitchen: </span></span></span><a href="http://www.injennieskitchen.com/2016/09/salted-thyme-chocolate-chip-cookies-recipe" id="yui_3_16_0_ym19_1_1472745687322_5655" rel="nofollow" style="color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_ym19_1_1472745687322_5654" style="background-color: white;">Salted Thyme Chocolate Chip Cookies</span></a><span style="color: #333333; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 10pt;"><br style="-webkit-padding-start: 0px;" /><span style="-webkit-padding-start: 0px; font-weight: 700;"><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;">Swing Eats:</span></span><span class="yiv4568649373apple-converted-space" style="-webkit-padding-start: 0px;"><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span></span><a href="http://swingeats.blogspot.com/2016/09/onigirazu-gluten-free-japanese-rice.html" rel="nofollow" style="color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank"><span style="background-color: white;">Onigirazu: Gluten-Free Japanese Rice Sandwiches</span></a><span id="yui_3_16_0_ym19_1_1472745687322_5666" style="color: #333333; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 10pt;"><br style="-webkit-padding-start: 0px;" /><span id="yui_3_16_0_ym19_1_1472745687322_5665" style="-webkit-padding-start: 0px; font-weight: 700;"><span id="yui_3_16_0_ym19_1_1472745687322_5664" style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;">FN Dish:</span></span><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span><a href="http://blog.foodnetwork.com/fn-dish/2016/09/portable-labor-day-picnic-favorites-that-taste-even-better-outside/" rel="nofollow" style="color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank"><span style="background-color: white;">Portable Labor Day Picnic Favorites (That Taste Even Better Outside)</span></a></span></div>
Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-28324646622474964242016-08-04T09:00:00.000-07:002016-09-01T12:18:50.630-07:00Gluten-Free Gnocchi With Tomato Sauce And Basil<div style="font-family: Helvetica; font-size: 12px; line-height: normal;">
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<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><br /></span></span>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="color: #333333; font-family: "verdana" , sans-serif; font-size: xx-small;">*(Sorry about the formatting, as Google Blogger is not cooperating with my format changes.)</span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="color: #333333; font-family: "verdana" , sans-serif; font-size: xx-small;"><br /></span></span></span></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="color: #333333; font-family: "verdana" , sans-serif; font-size: xx-small;">While working at Fundació Alicia in Spain, one of our last duties as an intern was to make a dish that is typical of where we live — that was an intimidating task considering that two of the staff were elBulli chefs. My Italian roommate and fellow intern, Michela, wanted to do a trial run of her dish, gnocchi, at the apartment. Again, we cooked side-by-side, as I made the gluten-free version of her gnocchi. These pillows of deliciousness are worth the time and work, as well as the sauce.</span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="color: #333333; font-family: "verdana" , sans-serif; font-size: xx-small;"><br /></span></span></span></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="color: #333333; font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="color: black;">She taught me that gnocchi is a very basic ratio: 1 kilogram of potatoes to 100 grams of flour to 1 egg with a generous pinch of salt. While working at a restaurant in Bologna, she made 10 kilogram batches of gnocchi on a regular basis. (That is 22 pounds: a lot of gnocchi.) The secret to perfect gnocchi, she confided, was that half the potatoes should be starchy (russets/Idaho) and the other half waxy (red). The flour has very little impact in this recipe, and I figured that potato flour made the most sense to use since it's naturally gluten-free. It makes so much sense that I wonder why all potato gnocchi is not made with potato flour.</span></span></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="color: #333333; font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="color: black;"><br /></span></span></span></span></span></span></span>
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="color: black; font-weight: bold;">Ingredients</span></span></span></span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="color: #cc6600; font-family: "verdana" , sans-serif; font-weight: bold;">For the gnocchi:</span></span></span></span></div>
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<li><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">500 grams (about 1 pound) russet or Idaho potatoes, peeled and cut medium dice</span></li>
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<li><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">500 grams (about 1 pound) red potatoes</span></li>
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<li><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Salt</span></li>
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<li><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">1 large egg, room temperature, lightly beaten</span></li>
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<li><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">100 grams (about 1 cup) potato starch, plus more for dusting</span></li>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="color: black; font-weight: bold;"><br /></span></span></span></span>
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="color: #cc6600; font-weight: bold;">For the tomato sauce:</span></span></span></span></span><br />
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<li><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">3 cloves garlic, minced fine</span></li>
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<li><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">2 tablespoons olive oil</span></li>
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<li><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">One 28-ounce can diced tomatoes</span></li>
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<li><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">½ teaspoon salt, to taste</span></li>
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<li><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Fresh ground black pepper, to taste</span></li>
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<li><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Dried chile flakes, to taste (optional)</span></li>
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<li><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">10 fresh basil leaves, cut chiffonade (very thin strips), save some for garnish</span></li>
</ul>
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<li><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Grated Parmesan or Pecorino Romano cheese, for garnish</span></li>
</ul>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-weight: bold;">Directions</span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="color: #cc6600; font-family: "verdana" , sans-serif; font-weight: bold;">For the gnocchi:</span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"></span></span></span></span><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Put the potatoes in a large pot of salted water. Cook over high heat until fork tender, about 10-15 minutes. Drain through colander and immediately run potatoes through food mill or ricer (in batches, as needed) onto a large jelly roll pan. Make sure that the potatoes are evenly distributed in order to cool off efficiently. (This prevents heavy gnocchi.) Allow the potatoes to cool to room temperature.</span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><br /></span></div>
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;">Place the potatoes onto a clean working surface. Make a small well and add the beaten egg with a small amount of the potato starch. Start worked with your clean hands and knead the dough until evenly distributed. Add more potato starch gradually, while kneading, until dough is still wet, but not sticky. Form the dough into a large, smooth ball. (At this time, dust the jelly roll pan for a place to store the cut and dusted gnocchi.)</span></span><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></span>
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;">Using a bench scraper or a butter knife cut a ½-inch slice of the dough and roll into a rod about ¾ inch in diameter and dust with potato starch. Cut the rod of dough into small pieces, using the first joint of your index finger as a guide to ensure consistent sizing. Transfer to jelly roll pan, and make sure the entire surface of the gnocchi are lightly dusted. Repeat until all of the dough are in the form of gnocchi. Have a large pot of salted water boiling and add in the gnocchi. Once the gnocchi have risen to the surface, they are done, about 2-4 minutes. Transfer with a spider to your pot of tomato sauce, gently fold, garnish, and serve immediately.</span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="color: #cc6600; font-weight: bold;"><br /></span></span></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="color: #cc6600; font-weight: bold;">For the tomato sauce:</span></span><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;">In a large sauté pan, much more efficient than a sauce pan, sauté the garlic and olive oil over low-medium heat until aromatic. Add in the canned tomatoes. Bring up temperature to medium. Add in salt, pepper, and chile flakes. Stir occasionally. Once the tomatoes start simmering, use a potato masher to break down the tomatoes into a smooth yet hardy texture. Allow to cook, simmering and stirring occasionally, thickening for about 10-15 minutes depending upon your preference. Add in most of the basil, reserving some for garnish. Taste for seasoning and adjust as needed.</span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Details</span><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;">Serves: 6-8 people</span></span></span></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;">Total time: 1 hour, 30 minutes</span></span></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></span></span></span></span></span></span>
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;">The gnocchi can be made ahead and kept frozen. To do this, freeze the jelly roll pan of gnocchi until frozen solid. Transfer to an airtight container for storing. Have a pot of boiling salted water ready to put the frozen gnocchi in.</span></span></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><br /></span></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">-Erin Swing</span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;">Swing Eats</span></span><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="background-color: white;"><br /></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="background-color: white;"><br /></span></span></span>
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="background-color: white;">This is part of </span><b>Food Network's Summer Soiree</b><span style="background-color: white;">. Check out</span><span style="color: #b45f06; font-family: "verdana" , sans-serif;"> <span style="color: #990000;"><b><a href="http://blog.foodnetwork.com/fn-dish/" style="color: #999999; text-decoration: none;">The FN Dish</a></b></span></span><span style="background-color: white;">. The summer produce we're focusing on here is basil. On twitter, we're tagging</span><span style="color: #990000; font-family: "verdana" , sans-serif;"> <b><a href="https://twitter.com/search?q=%23SummerSoiree&src=typd" style="color: #999999; text-decoration: none;" target="_blank">#</a>SummerSoiree</b></span><span style="background-color: white;">. Here are other delicious basil recipes to try out:</span></span><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white;"><span id="yui_3_16_0_ym19_1_1470328847984_5565" style="color: black; font-weight: 700;"><span id="yui_3_16_0_ym19_1_1470328847984_5564" style="color: #333333; font-size: 10pt;"><br /></span></span></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white;"><span style="color: black; font-weight: 700;"><span style="color: #333333; font-size: 10pt;"><br /></span></span></span></span></span></span>
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white;"><span style="color: black; font-weight: 700;"><span style="color: #333333; font-size: 10pt;">Devour:</span></span><span style="font-size: 10pt;"> </span><span style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;"><a href="http://blog.cookingchanneltv.com/2016/08/04/how-to-make-pesto-recipes/" rel="nofollow" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank">Pesto, Change-o: 6 Recipes to Use Up Leftover Basil</a></span></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-family: "verdana" , sans-serif;"><span id="yui_3_16_0_ym19_1_1470328847984_5574" style="font-size: 10pt;"><span id="yui_3_16_0_ym19_1_1470328847984_5573" style="-webkit-padding-start: 0px; font-weight: 700;"><span id="yui_3_16_0_ym19_1_1470328847984_5572" style="-webkit-padding-start: 0px;">Feed Me Phoebe:</span></span><span style="-webkit-padding-start: 0px;"> </span></span><span style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;"><a href="http://wp.me/p6jxnh-3bM" rel="nofollow" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank">Brazilian-Style Moqueca Fish Packets with Coconut Milk, Tomatoes and Herbs</a></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-family: "verdana" , sans-serif;"><span id="yui_3_16_0_ym19_1_1470328847984_5577" style="font-size: 10pt;"><span id="yui_3_16_0_ym19_1_1470328847984_5576" style="-webkit-padding-start: 0px; font-weight: 700;"><span id="yui_3_16_0_ym19_1_1470328847984_5575" style="-webkit-padding-start: 0px;">In Jennie's Kitchen:</span></span><span style="-webkit-padding-start: 0px;"> </span></span><span style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;"><a href="http://bit.ly/PeachBasilPanzanella" rel="nofollow" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank">Peach & Basil Panzanella</a></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-family: "verdana" , sans-serif;"><span id="yui_3_16_0_ym19_1_1470328847984_5580" style="font-size: 10pt;"><b id="yui_3_16_0_ym19_1_1470328847984_5579" style="-webkit-padding-start: 0px;"><span id="yui_3_16_0_ym19_1_1470328847984_5578" style="-webkit-padding-start: 0px;">The Lemon Bowl:</span></b><span style="-webkit-padding-start: 0px;"> </span></span><span style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;"><a href="http://thelemonbowl.com/2016/08/thai-basil-shrimp.html" rel="nofollow" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank">Thai Basil Shrimp</a></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-family: "verdana" , sans-serif;"><span id="yui_3_16_0_ym19_1_1470328847984_5583" style="font-size: 10pt;"><span id="yui_3_16_0_ym19_1_1470328847984_5582" style="-webkit-padding-start: 0px; font-weight: 700;"><span id="yui_3_16_0_ym19_1_1470328847984_5581" style="-webkit-padding-start: 0px;">Elephants and the Coconut Trees:</span></span><span style="-webkit-padding-start: 0px;"> </span></span><span style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;"><a href="http://elephantsandthecoconuttrees.blogspot.com/2016/08/basil-seeds-limeade.html" rel="nofollow" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank">Basil Seeds Limeade</a></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-family: "verdana" , sans-serif;"><span id="yui_3_16_0_ym19_1_1470328847984_5585" style="font-size: 10pt;"><span style="-webkit-padding-start: 0px; font-weight: 700;"><span style="-webkit-padding-start: 0px;">Creative Culinary:</span></span><span id="yui_3_16_0_ym19_1_1470328847984_5584" style="-webkit-padding-start: 0px;"> </span></span><span id="yui_3_16_0_ym19_1_1470328847984_5586" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;"><a href="http://www.creative-culinary.com/ricotta-lemon-basil-pasta/" id="yui_3_16_0_ym19_1_1470328847984_5587" rel="nofollow" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank">Ricotta, Lemon and Basil Pasta Salad</a></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-family: "verdana" , sans-serif;"><span style="font-size: 10pt;"><span style="-webkit-padding-start: 0px; font-weight: 700;"><span style="-webkit-padding-start: 0px;">TasteBook:</span></span><span style="-webkit-padding-start: 0px;"> </span></span><span id="yui_3_16_0_ym19_1_1470328847984_5588" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;"><a href="http://www.tastebook.com/blog/frozen-basil-daiquiri-recipe-scott-hocker/" id="yui_3_16_0_ym19_1_1470328847984_5589" rel="nofollow" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank">Frozen Basil Daiquiri</a></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-family: "verdana" , sans-serif;"><span style="font-size: 10pt;"><span style="-webkit-padding-start: 0px; font-weight: 700;"><span style="-webkit-padding-start: 0px;">Healthy Eats:</span></span><span style="-webkit-padding-start: 0px;"> </span></span><span id="yui_3_16_0_ym19_1_1470328847984_5590" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;"><a href="http://blog.foodnetwork.com/healthyeats/2016/08/04/7-summer-dishes-that-just-arent-the-same-without-basil/" id="yui_3_16_0_ym19_1_1470328847984_5591" rel="nofollow" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank">7 Summer Dishes That Aren't Complete Without Basil</a></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-family: "verdana" , sans-serif;"><span style="font-size: 10pt;"><span style="-webkit-padding-start: 0px; font-weight: 700;"><span style="-webkit-padding-start: 0px;">Napa Farmhouse 1885:</span></span><span style="-webkit-padding-start: 0px;"> </span></span><span id="yui_3_16_0_ym19_1_1470328847984_5592" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;"><a href="http://napafarmhouse1885.blogspot.com/2016/08/roasted-fingerling-potatoes-tomatoes.html" id="yui_3_16_0_ym19_1_1470328847984_5593" rel="nofollow" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank">Roasted Fingerling Potatoes & Tomatoes with Basil</a></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-family: "verdana" , sans-serif;"><span style="font-size: 10pt;"><b style="-webkit-padding-start: 0px;"><span style="-webkit-padding-start: 0px;">The Mom 100:</span></b><span class="yiv7040407232apple-converted-space" style="-webkit-padding-start: 0px;"><span style="-webkit-padding-start: 0px;"> </span></span></span><span style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;"><a href="http://themom100.com/recipe/shrimp-corn-salad-basil-dressing/%20%E2%80%8E" rel="nofollow" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank">Shrimp and Corn Salad with Basil Dressing</a></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-family: "verdana" , sans-serif;"><span style="font-size: 10pt;"><span style="-webkit-padding-start: 0px; font-weight: 700;"><span style="-webkit-padding-start: 0px;">Swing Eats:</span></span><span class="yiv7040407232apple-converted-space" style="-webkit-padding-start: 0px;"><span style="-webkit-padding-start: 0px;"> </span></span></span><span style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;"><a href="http://swingeats.blogspot.com/2016/08/gluten-free-gnocchi-with-tomato-sauce.html" rel="nofollow" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank">Gluten-Free Gnocchi With Tomato Sauce And Basil</a></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-family: "verdana" , sans-serif;"><span style="font-size: 10pt;"><span style="-webkit-padding-start: 0px; font-weight: 700;"><span style="-webkit-padding-start: 0px;">Taste with the Eyes:</span></span><span style="-webkit-padding-start: 0px;"> </span></span><span id="yui_3_16_0_ym19_1_1470328847984_5607" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;"><a href="http://tastewiththeeyes.com/?p=42837" id="yui_3_16_0_ym19_1_1470328847984_5608" rel="nofollow" style="background-color: transparent; color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank">Mandilli di Seta al Pesto (Handkerchief Pasta) #glutenfree</a></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><span style="-webkit-padding-start: 0px; font-weight: 700;"><span style="-webkit-padding-start: 0px;">FN Dish:</span></span><span style="-webkit-padding-start: 0px;"> </span></span><a href="http://blog.foodnetwork.com/fn-dish/2016/08/7-ways-to-take-fresh-basil-beyond-pesto/" rel="nofollow" style="color: #954f72; margin: 0px; outline: none; padding: 0px;" target="_blank"><span style="-webkit-padding-start: 0px; font-size: 10pt;">7 Ways to Take Fresh Basil Beyond Pesto</span></a></span></div>
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Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-18316700805081747512016-07-28T09:00:00.002-07:002016-08-03T11:45:41.209-07:00Watermelon with Feta, Mint, Olive Oil, and Sea Salt<div class="separator" style="clear: both; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFvujX4af5O3gjt0oSlgYAdJUdvt3jji8ccrZ6ETQzjkAkLfSG6ohUtgNEPzmGQ5hgdI8fMxDxcMR54IdpiDemk4THrra-ve5voI-86ywSQ6eMiaVVqhsNb4_xz820FbF8gQrhebplEesB/s1600/watermelon1.JPG" imageanchor="1" style="color: #999999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFvujX4af5O3gjt0oSlgYAdJUdvt3jji8ccrZ6ETQzjkAkLfSG6ohUtgNEPzmGQ5hgdI8fMxDxcMR54IdpiDemk4THrra-ve5voI-86ywSQ6eMiaVVqhsNb4_xz820FbF8gQrhebplEesB/s640/watermelon1.JPG" style="border: 1px solid rgb(204, 204, 204); padding: 4px;" width="640" /></a></div>
<br style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px;" />
<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 13px;">Watermelon seems like the perfect way to cool off on a hot summer day. We I went to Greece, the locals preferred to eat it with feta cheese. They thought the saltiness of the feta brought out the sweet flavor of the watermelon. It does. I decided to take it up a couple of more levels with mint, a drizzle of olive oil, and a sprinkling of sea salt. Try it. You may like it, too.</span><br />
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<span style="color: #b45f06; font-family: "verdana" , sans-serif; font-size: 13px;"><b>Ingredients:</b></span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 13px;">Watermelon</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 13px;">Feta</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 13px;">Fresh Mint Leaves</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 13px;">Olive Oil</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 13px;">Salt to taste</span><br />
<br style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px;" />
<span style="color: #b45f06; font-family: "verdana" , sans-serif; font-size: 13px;"><b>Directions:</b></span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 13px;">Cut the watermelon into large dice cubes, removing inedible seeds. Crumble feta on top. Cut the mint into very thin strips, sprinkle on top. Drizzle a small amount of extra virgin olive oil on top. Follow with a light sprinkling of sea salt on top. Enjoy! A little taste of summer....</span><br />
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<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 13px;">-Erin Swing</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 13px;">Swing Eats</span><br />
<br style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px;" />
<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 13px;">This is part of </span><b style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px;">Food Network's Summer Soiree</b><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 13px;">. Check out</span><span style="color: #b45f06; font-family: "verdana" , sans-serif; font-size: 13px;"> <span style="color: #990000;"><b><a href="http://blog.foodnetwork.com/fn-dish/" style="color: #999999; text-decoration: none;">The FN Dish</a></b></span></span><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 13px;">. The summer produce we're focusing on here is watermelon. On twitter, we're tagging</span><span style="color: #990000; font-family: "verdana" , sans-serif; font-size: 13px;"> <b><a href="https://twitter.com/search?q=%23SummerSoiree&src=typd" style="color: #999999; text-decoration: none;" target="_blank">#SummerSoiree</a></b></span><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 13px;">. Here are other delicious watermelon recipes to try out:</span><br />
<br />
<span id="yui_3_16_0_ym19_1_1469721554745_5563" style="font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 13px; font-weight: 700;"><span id="yui_3_16_0_ym19_1_1469721554745_5562" style="background-color: white; color: #333333; font-size: 10pt;">Creative Culinary:</span></span><span style="background-color: white; color: #333333; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 10pt;"> </span><a href="http://www.creative-culinary.com/watermelon-mint-cooler/" rel="nofollow" style="-webkit-padding-start: 0px; color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 10pt;">Watermelon Mint Cooler</span></a><span id="yui_3_16_0_ym19_1_1469721554745_5566" style="color: #333333; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 10pt;"><br style="-webkit-padding-start: 0px;" /><span id="yui_3_16_0_ym19_1_1469721554745_5565" style="-webkit-padding-start: 0px; font-weight: 700;"><span id="yui_3_16_0_ym19_1_1469721554745_5564" style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;">Devour:</span></span><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span><a href="http://blog.cookingchanneltv.com/2016/07/28/watermelon-cocktail-recipes/" id="yui_3_16_0_ym19_1_1469721554745_5568" rel="nofollow" style="-webkit-padding-start: 0px; color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_ym19_1_1469721554745_5567" style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 10pt;">6 Sweet Ways to Booze Up Your Watermelon</span></a><span id="yui_3_16_0_ym19_1_1469721554745_5571" style="color: #333333; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 10pt;"><br style="-webkit-padding-start: 0px;" /><span id="yui_3_16_0_ym19_1_1469721554745_5570" style="-webkit-padding-start: 0px; font-weight: 700;"><span id="yui_3_16_0_ym19_1_1469721554745_5569" style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;">In Jennie's Kitchen:</span></span><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span><a href="http://www.injennieskitchen.com/2016/07/watermelon-pizza/" rel="nofollow" style="-webkit-padding-start: 0px; color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 10pt;">Watermelon & Mixed Berry Pizza</span></a><span id="yui_3_16_0_ym19_1_1469721554745_5557" style="color: #333333; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 10pt;"><br style="-webkit-padding-start: 0px;" /><span id="yui_3_16_0_ym19_1_1469721554745_5556" style="-webkit-padding-start: 0px; font-weight: 700;"><span id="yui_3_16_0_ym19_1_1469721554745_5555" style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;">Healthy Eats:</span></span><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span><a href="http://blog.foodnetwork.com/healthyeats/2016/07/28/how-do-we-love-watermelon-let-us-count-the-ways/" id="yui_3_16_0_ym19_1_1469721554745_5573" rel="nofollow" style="-webkit-padding-start: 0px; color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_ym19_1_1469721554745_5572" style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 10pt;">How Do We Love Watermelon? Let Us Count the Ways</span></a><span id="yui_3_16_0_ym19_1_1469721554745_5554" style="color: #333333; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 10pt;"><br style="-webkit-padding-start: 0px;" /><span id="yui_3_16_0_ym19_1_1469721554745_5553" style="-webkit-padding-start: 0px; font-weight: 700;"><span id="yui_3_16_0_ym19_1_1469721554745_5552" style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;">Taste with the Eyes:</span></span><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span><a href="http://tastewiththeeyes.com/?p=42758" id="yui_3_16_0_ym19_1_1469721554745_5545" rel="nofollow" style="-webkit-padding-start: 0px; color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_ym19_1_1469721554745_5544" style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 10pt;">Watermelon Gazpacho - Impossibly Pretty, Mighty Tasty Too</span></a><span style="color: #333333; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 10pt;"><br style="-webkit-padding-start: 0px;" /><span style="-webkit-padding-start: 0px; font-weight: 700;"><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;">Swing Eats:</span></span><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span><a href="http://swingeats.blogspot.com/2016/07/watermelon-with-feta-mint-olive-oil-and.html" id="yui_3_16_0_ym19_1_1469721554745_5551" rel="nofollow" style="-webkit-padding-start: 0px; color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_ym19_1_1469721554745_5550" style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 10pt;">Watermelon with Feta, Mint, Olive Oil, and Sea Salt</span></a><span style="color: #333333; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif; font-size: 10pt;"><br style="-webkit-padding-start: 0px;" /><span style="-webkit-padding-start: 0px; font-weight: 700;"><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;">FN Dish:</span></span><span style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span><a href="http://blog.foodnetwork.com/fn-dish/2016/07/all-the-ways-you-can-spike-fresh-watermelon/" id="yui_3_16_0_ym19_1_1469721554745_5548" rel="nofollow" style="-webkit-padding-start: 0px; color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_ym19_1_1469721554745_5547" style="-webkit-padding-start: 0px; background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 10pt;">All the Ways You Can Spike Fresh Watermelon</span></a>Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-51215162377423213792016-05-05T09:00:00.000-07:002016-05-05T09:00:27.359-07:00Mashed Turnips with Celery Root<div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOz7FXOc9nOeT_0O7IF_YQHtnKEcQRqBqqaAselzNXNgvWJsycx0N06t4gYHfdADRp-mMMvbmuX07StpWahyGYKDUOVR6ApwlCfA2k0XymS21orJvJ_LHYkBzl9Ea9Xm35Rqp9vFbbhYhU/s1600/turnips+celery+root.JPG" imageanchor="1" style="color: #999999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOz7FXOc9nOeT_0O7IF_YQHtnKEcQRqBqqaAselzNXNgvWJsycx0N06t4gYHfdADRp-mMMvbmuX07StpWahyGYKDUOVR6ApwlCfA2k0XymS21orJvJ_LHYkBzl9Ea9Xm35Rqp9vFbbhYhU/s640/turnips+celery+root.JPG" style="border: 1px solid rgb(204, 204, 204); padding: 4px;" width="640" /></a></div>
<br style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;" /><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">Turnips. The enigmatic root vegetable. Deceivingly peppery with a pretty fuchsia exterior and a perfectly white interior. Typically for root vegetables, I either roast them or mash them. Look at this picture, root vegetables appear imperfectly beautiful. </span><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">I thought celery root would make for a good flavor pairing with the turnips, given its intense celeriac character. Keeping it simple with rustic, with a dash of nutmeg, garlic, and white pepper for a hint of fall. Here's the final product which I find rustic and comforting.</span><br style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;" /><br style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;" /><br />
<div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOCschS72X29Hn9v9c2jwa6Mq6TE8Dg5eNK0iR94b188MRQ2LI81mo3g98i3sbuXMAV_D8HqTYzHrUgDt-5aarhPr0zwbCC9BMiqmVxHWqLPE33XVs9EhI9sSMNFKfV3wE3aXUOrC9Jz-/s1600/mashed+turnips+celery.JPG" imageanchor="1" style="color: #999999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOCschS72X29Hn9v9c2jwa6Mq6TE8Dg5eNK0iR94b188MRQ2LI81mo3g98i3sbuXMAV_D8HqTYzHrUgDt-5aarhPr0zwbCC9BMiqmVxHWqLPE33XVs9EhI9sSMNFKfV3wE3aXUOrC9Jz-/s640/mashed+turnips+celery.JPG" style="border: 1px solid rgb(204, 204, 204); padding: 4px;" width="640" /></a></div>
<span style="background-color: white; color: #990000; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"><u><br /></u></span><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"></span><b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"><span style="color: #990000;"><u>Mashed Turnips with Celery Root</u></span></b><br style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;" /><br style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;" /><span style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"><b>Ingredients:</b></span><br />
<ul style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">
<li>turnips: 2, peeled and cut into uniform medium cubes</li>
<li>celery root: 1, peeled and cut into uniform small cubes</li>
<li>butter: 4 tablespoons</li>
<li>salt, white pepper, nutmeg, granulated garlic to taste</li>
<li>milk or half and half: about 1/2 cup</li>
</ul>
<span style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"><b>Directions:</b></span><br />
<ol style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">
<li>In a large pan, bring salted water to a boil. Add in the celery root first (takes longer to cook, and that's why we want to cut it smaller), followed by the turnips. Cook until fork tender, about 30 minutes.</li>
<li>Drain well. In a bowl, or return to pan, mash with masher. Add in the butter, and seasonings. Taste while mashing more. (Alternately, for a smoother texture, make this in the food processor.) Once the desired texture is achieved, add in the milk or half and half. Again, taste for seasonings and adjust.</li>
<li>Makes about 4-6 servings.</li>
</ol>
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">-Erin Swing</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">Swing Eats</span>Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-69577824541211843502016-02-11T09:00:00.001-08:002022-11-14T16:12:16.413-08:00Nutella Panna Cotta<div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqO1uywdeE8B_G8Seet8veq3CPsvlAcFnakGi-y2AszR66cMMLHr6K7U1wpc9YXzZloepA3kG9UpuP0wUlsvYKiBSnRGbcQ1IsPhwo_XtR0FK-Yb9Rh4hOmPxMXTk7TKbvtghYdaKok7z/s1600/nutella+panna+cotta+instagram.jpg" style="color: #999999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqO1uywdeE8B_G8Seet8veq3CPsvlAcFnakGi-y2AszR66cMMLHr6K7U1wpc9YXzZloepA3kG9UpuP0wUlsvYKiBSnRGbcQ1IsPhwo_XtR0FK-Yb9Rh4hOmPxMXTk7TKbvtghYdaKok7z/s1600/nutella+panna+cotta+instagram.jpg" style="border: 1px solid rgb(204, 204, 204); padding: 4px;" width="640" /></a></div>
<br style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;" />
<span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 12.87px; line-height: 20.592px;">This week's blog theme is chocolate Valentine's desserts. My mind automatically goes to chocolate, then to panna cotta, then figuring out how I can incorporate Nutella into it. Normal progression of a normal person's thought pattern, right? I wanted to keep to the traditional panna cotta recipe, using sour cream to finish it, giving it a delicate brightness. I figured that could serve Nutella well. And it does. This recipe turned out to be very simplistic in its measurements and minimal in it ingredients (no added sugar needed!), even though it looks super-fancy. Just the plain Nutella panna cotta is plain brown. I put a rich Nutella and butter "chocolate button" on top with a sprinkling of chopped toasted hazelnuts for aesthetic and to add textural and flavor intensity. How I finished it reminds me of an old childhood favorite candy, Toffifany. (I found an old </span><b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;"><u><span style="color: #990000;"><a href="https://www.youtube.com/watch?v=LZomv1wBbbo" style="color: #999999; text-decoration: none;" target="_blank">1978 Toffifany commercial</a></span></u></b><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 12.87px; line-height: 20.592px;">, "not too good for YOU!") Hopefully, this dessert works well to win the heart of a Valentine you have in mind.</span><br />
<br style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;" />
<u style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;"><span style="color: #660000;"><b>Nutella Panna Cotta</b></span></u><br />
<span face=""verdana" , sans-serif" style="background-color: white; color: #b45f06; font-size: 12.87px; line-height: 20.592px;"><b>Ingredients:</b></span><br />
<ul style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">
<li>gelatin, unflavored powder, 1 teaspoon</li>
<li>water, cold, 1 tablespoon</li>
<li>cream, 1 cup</li>
<li>Nutella, 1/2 cup (and additional 1/2 cup reserved)</li>
<li>salt, pinch</li>
<li>vanilla extract, 1 teaspoon</li>
<li>sour cream, 4 ounces (1/2 cup)</li>
<li>butter, 2 tablespoons</li>
<li>hazelnuts, 2 tablespoons, toasted and chopped</li>
</ul>
<span face=""verdana" , sans-serif" style="background-color: white; color: #b45f06; font-size: 12.87px; line-height: 20.592px;"><b>Directions:</b></span><br />
<ol style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">
<li>In a very small bowl, measure out the gelatin. Then slowly and gently put the cold water on top. Allow to sit and "bloom" the gelatin for at least 10 minutes.</li>
<li>In a medium/smallish saucepan, measure and dump in 1 cup of cream and 1/2 cup of Nutella. Over low/medium heat, gently whisk continuously. Once it heats up over about 5 minutes, it should become homogenous. At this point, turn of the heat. Do not allow to boil. Add in the bloomed gelatin and whisk until it dissolves completely. Add in the pinch of salt and vanilla. Stir well.</li>
<li> In a separate medium mixing bowl, measure in the 1/2 cup sour cream. Slowly add in the heated Nutella/cream/gelatin mixture while whisking well. Make sure it is smooth and no tiny lumps of sour cream. Pour and divide into 4 tiny bowls (I like the kids IKEA set), ramekins, tea cups, etc... Cover and refrigerate for at least 4 hours.</li>
<li>Over very low heat in a tiny sauce pan, melt together the 1/2 cup Nutella with the 2 tablespoons butter with constant stirring. Once it gets liquid, cut the heat or it will get weird and clumpy. Immediately spoon 1-2 teaspoons of this molten goodness on the set up panna cottas and gently spread into a chocolate button. Repeat for all 4 portions. Place a tiny pile of the chopped, toasted hazelnuts on top of the chocolate button. Serve immediately, or keep in fridge until ready for serving. Makes 4 servings. Enjoy!</li>
</ol>
<span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 12.87px; line-height: 20.592px;">-Erin Swing</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white; font-size: 12.87px; line-height: 20.592px;">Swing Eats</span></span><br />
<br style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;" />
<span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 12.87px; line-height: 20.592px;">This is part of </span><b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">Food Network's Comfort Food Feast</b><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 12.87px; line-height: 20.592px;">. Check out</span><span face=""verdana" , sans-serif" style="background-color: white; color: #b45f06; font-size: 12.87px; line-height: 20.592px;"> <span style="color: #990000;"><b><a href="http://blog.foodnetwork.com/fn-dish/" style="color: #999999; text-decoration: none;">The FN Dish</a></b></span></span><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 12.87px; line-height: 20.592px;">. This week we're focusing on chocolate Valentine's desserts. On twitter, we're tagging </span><span face=""verdana" , sans-serif" style="background-color: white; color: #990000; font-size: 12.87px; line-height: 20.592px;"><b><a href="https://twitter.com/search?q=%23ComfortFoodFeast&src=typd" style="color: #999999; text-decoration: none;" target="_blank">#ComfortFoodFeast</a></b></span><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 12.87px; line-height: 20.592px;">. Here are other awesome desserts to woo your Valentine with: </span><br />
<span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 12.87px; line-height: 20.592px;"><br /></span>
<span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 12.87px; line-height: 20.592px;"><strong id="yui_3_16_0_1_1455213366775_1822"><span id="yui_3_16_0_1_1455213366775_1821" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Feed Me Phoebe: </span></strong><a href="http://wp.me/p6jxnh-2Vd" rel="nofollow" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Dark Chocolate Vegan Truffles with Matcha Green Tea</span></a><span id="yui_3_16_0_1_1455213366775_1820" style="font-size: 10pt;"><br /><strong id="yui_3_16_0_1_1455213366775_1819"><span id="yui_3_16_0_1_1455213366775_1818" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Creative Culinary:</span></strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://creative-culinary.com/chocolate-pecan-tart-francois-payard" id="yui_3_16_0_1_1455213366775_1795" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1455213366775_1794" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Chocolate Pecan Tart from Chef François Payard</span></a><span id="yui_3_16_0_1_1455213366775_1802" style="font-size: 10pt;"><br /><b id="yui_3_16_0_1_1455213366775_1801"><span id="yui_3_16_0_1_1455213366775_1800" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">The Hungry Traveler:</span></b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://www.thehungrytravelerblog.com/french-salted-caramel-chocolate-tart" id="yui_3_16_0_1_1455213366775_1799" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1455213366775_1798" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">French Salted Caramel Chocolate Tart</span></a><span id="yui_3_16_0_1_1455213366775_1877" style="font-size: 10pt;"><br /><strong id="yui_3_16_0_1_1455213366775_1876"><span id="yui_3_16_0_1_1455213366775_1875" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Dishing with Divya: </span></strong></span><a href="http://dishingwithdivya.blogspot.com/2013/02/rock-truffles.html" rel="nofollow" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Rock Truffles</span></a><span id="yui_3_16_0_1_1455213366775_1874" style="font-size: 10pt;"><br /><strong id="yui_3_16_0_1_1455213366775_1873"><span id="yui_3_16_0_1_1455213366775_1872" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Elephants and the Coconut Trees: </span></strong></span><a href="http://elephantsandthecoconuttrees.blogspot.com/2016/02/easy-chocolate-fudge-2-minute-microwave-recipe.html" id="yui_3_16_0_1_1455213366775_1843" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1455213366775_1842" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Easy Chocolate Fudge - 2 Minute Microwave Recipe</span></a><span id="yui_3_16_0_1_1455213366775_1871" style="font-size: 10pt;"><br /><strong id="yui_3_16_0_1_1455213366775_1870"><span id="yui_3_16_0_1_1455213366775_1869" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">In Jennie's Kitchen:</span></strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://bit.ly/DevilDogRecipe" id="yui_3_16_0_1_1455213366775_1883" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1455213366775_1882" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Devil Dog Cupcakes</span></a><span id="yui_3_16_0_1_1455213366775_1868" style="font-size: 10pt;"><br /><strong id="yui_3_16_0_1_1455213366775_1867"><span id="yui_3_16_0_1_1455213366775_1866" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Napa Farmhouse 1885:</span></strong><span class="yiv6856761566apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span></span><a href="http://napafarmhouse1885.blogspot.com/2016/02/homemade-chocolate-sauce.html" id="yui_3_16_0_1_1455213366775_1885" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1455213366775_1884" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Homemade Chocolate Sauce</span></a><span id="yui_3_16_0_1_1455213366775_1863" style="font-size: 10pt;"><br /><strong id="yui_3_16_0_1_1455213366775_1865"><span id="yui_3_16_0_1_1455213366775_1864" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Red or Green:</span></strong><span class="yiv6856761566apple-converted-space" id="yui_3_16_0_1_1455213366775_1862"><span id="yui_3_16_0_1_1455213366775_1861" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span></span><a href="http://redorgreenchile.blogspot.com/2016/02/chocolate-spice-bark-with-sea-salt.html" id="yui_3_16_0_1_1455213366775_1860" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1455213366775_1859" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Chocolate Spice Bark With Sea Salt</span></a><span style="font-size: 10pt;"><br /><strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">The Mom 100:</span></strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://themom100.com/recipe/chocolate-banana-cake/" id="yui_3_16_0_1_1455213366775_1858" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1455213366775_1857" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Chocolate Banana Cake</span></a><span id="yui_3_16_0_1_1455213366775_1856" style="font-size: 10pt;"><br /><strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Taste with the Eyes:</span></strong><span id="yui_3_16_0_1_1455213366775_1855" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://www.tastewiththeeyes.com/?p=41000" id="yui_3_16_0_1_1455213366775_1854" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1455213366775_1853" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Chocolate Pots de Creme with Passion Fruit</span></a><span style="font-size: 10pt;"><br /><strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Healthy Eats: </span></strong></span><a href="http://blog.foodnetwork.com/healthyeats/2016/02/11/5-chocolatey-reasons-to-stay-in-on-valentines-day/" id="yui_3_16_0_1_1455213366775_1852" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1455213366775_1851" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">5 Chocolatey Reasons to Stay in This Valentine's Day</span></a><span style="font-size: 10pt;"><br /><strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Swing Eats:</span></strong><span class="yiv6856761566apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span></span><a href="http://swingeats.blogspot.com/2016/02/nutella-panna-cotta.html" id="yui_3_16_0_1_1455213366775_1850" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1455213366775_1849" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Nutella Panna Cotta</span></a><span style="font-size: 10pt;"><br /><strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">FN Dish: </span></strong></span><a href="http://blog.foodnetwork.com/fn-dish/2016/02/5-chocolatey-treats-better-than-a-box-of-store-bought-truffles-comfort-food-feast/" id="yui_3_16_0_1_1455213366775_1848" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1455213366775_1847" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">5 Chocolatey Treats Better Than a Box of Store-Bought Truffles</span></a></span>Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-52616255525806127572015-10-29T09:00:00.000-07:002015-10-29T10:42:27.638-07:00Trick or Treat, Spaghetti or Squash? Both!<div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmiYLV6pn8A5_gkVJhkrtRfah3H0BXbGz-gG_loS5GgBHo1O-xgezoUGDtcar5h5ypVSq-J9YQ8_UmCzo8WysGRc63ikMAHw62CG7wZ1UeLt845PbduS3sTuGf49OWWy0WUMpxUIgq3n0/s1600/spaghetti+squash+2.JPG" imageanchor="1" style="color: #999999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmiYLV6pn8A5_gkVJhkrtRfah3H0BXbGz-gG_loS5GgBHo1O-xgezoUGDtcar5h5ypVSq-J9YQ8_UmCzo8WysGRc63ikMAHw62CG7wZ1UeLt845PbduS3sTuGf49OWWy0WUMpxUIgq3n0/s640/spaghetti+squash+2.JPG" style="border: 1px solid rgb(204, 204, 204); padding: 4px;" width="640" /></a></div>
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">Happy Halloween! Trick or treating is really the best part of Halloween. However, as adults we find other means besides candy to indulge. Well, at least we have the best intentions. Looking at the seasonal produce, I saw so much squash. And spaghetti squash has a special quality about it. Once it's cooked, it breaks down into a spaghetti-like texture. I know it's an old trick, but it doesn't get old. It's easy, nutritious, takes on whatever flavor you give it, and everyone can enjoy it. I am partial to spaghetti, with lots of oregano. And spaghetti squash goes even better than pasta with oregano. Please take a look at an old blog post of mine about the chemistry of oregano and another great recipe: </span><a href="http://thesensitiveepicure.blogspot.com/2009/03/spaghetti-with-lots-of-oregano.html" style="background-color: white; color: #999999; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px; text-decoration: none;" target="_blank"><span style="color: #b45f06;"><u><b>Spaghetti. With Lots of Oregano</b></u></span></a><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">. Use a strong oregano that you can smell - the stronger, the better. I kept it really simple: roasted the spaghetti squash for best flavor and to ensure even cooking; tossed it with really good extra virgin olive oil, salt, white pepper, and strong oregano. To add a little Halloween flavor to it, sprinkle some black salt on top. Yes, this is a luxurious option. But why not?</span><br />
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<b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;"><span style="color: #990000;">Halloween Spaghetti Squash</span></b><br />
<span style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;"><b>Ingredients:</b></span><br />
<ul style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">
<li>spaghetti squash, 1 large</li>
<li>olive oil, 1/4 cup total at most</li>
<li>salt, garlic salt or powder, and white pepper to taste</li>
<li>oregano to taste, about 1 teaspoon</li>
<li>black salt for garnish</li>
</ul>
<b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;"><span style="color: #b45f06;">Directions:</span></b><br />
<ol style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">
<li>Preheat oven to 425F.</li>
<li>Cut squash in half length-wise (the most difficult - be careful!) and scoop out the seeds and center goop with a large metal spoon. Drizzle olive oil and generously salt the cut side/inside part of the squash. Place face side down onto a foil-lined jelly roll pan. Cook at 425F for about 45 minutes. Remove from oven and allow to cool enough to handle. </li>
<li>Now the fun part: using a fork, grate and fluff up the spaghetti squash. Place the grated squash into a large mixing bowl. Toss it with salt, garlic (salt, powder, or granulated), and white pepper to taste. Add in the oregano and toss until uniformly mixed. Split into 4 servings and sprinkle black salt on top.</li>
</ol>
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">Enjoy and may your Halloween weekend be not too frightening.</span><br />
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">-Erin Swing</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">Swing Eats</span><br />
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">This is part of </span><b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">Food Network's Fall Fest</b><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">. Check out</span><span style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;"> <span style="color: #990000;"><b><a href="http://blog.foodnetwork.com/fn-dish/" style="color: #999999; text-decoration: none;">The FN Dish</a></b></span></span><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">. The season them is anything Halloween related. On twitter, we're tagging</span><span style="background-color: white; color: #990000; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;"> <b><a href="https://twitter.com/search?q=%23SummerFest&src=typd" style="color: #999999; text-decoration: none;" target="_blank">#FallFest</a></b></span><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">. Here are other Halloween inspired recipes to try out: </span><br />
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<strong id="yui_3_16_0_1_1446140522914_1825"><span id="yui_3_16_0_1_1446140522914_1824" style="background: white; color: #333333; font-size: 10pt;">The Hungry Traveler:</span></strong><span style="background: white; color: #333333; font-size: 10pt;"> </span><a href="http://www.thehungrytravelerblog.com/halloween-brownies" rel="nofollow" target="_blank"><span style="background: white; font-size: 10pt;">Halloween Spiderweb Brownies</span></a><span id="yui_3_16_0_1_1446140522914_1834" style="color: #333333; font-size: 10pt;"><br /><strong id="yui_3_16_0_1_1446140522914_1833"><span id="yui_3_16_0_1_1446140522914_1832" style="background: white;">Devour:</span></strong><span style="background: white;"> </span></span><a href="http://blog.cookingchanneltv.com/2015/10/29/halloween-party-movies-food-pairing-ideas" rel="nofollow" target="_blank"><span style="background: white; font-size: 10pt;">6 Halloween Movie and Food Pairings for a Spooktacular Party</span></a><span id="yui_3_16_0_1_1446140522914_1837" style="color: #333333; font-size: 10pt;"><br /><strong id="yui_3_16_0_1_1446140522914_1836"><span id="yui_3_16_0_1_1446140522914_1835" style="background: white;">Creative Culinary:</span></strong><span style="background: white;"> </span></span><a href="http://www.creative-culinary.com/the-black-goblin/" rel="nofollow" target="_blank"><span style="background: white; font-size: 10pt;">The Black Goblin – Tequila, Coffee Liqueur and Cream</span></a><span id="yui_3_16_0_1_1446140522914_1840" style="color: #333333; font-size: 10pt;"><br /><strong id="yui_3_16_0_1_1446140522914_1839"><span id="yui_3_16_0_1_1446140522914_1838" style="background: white;">TasteBook:</span></strong><span style="background: white;"> </span></span><a href="http://www.tastebook.com/blog/pan-de-muertos-bread-recipe" rel="nofollow" target="_blank"><span style="background: white; font-size: 10pt;">Pan de Muertos (Day of the Dead Bread)</span></a><span id="yui_3_16_0_1_1446140522914_1843" style="color: #333333; font-size: 10pt;"><br /><strong id="yui_3_16_0_1_1446140522914_1842"><span id="yui_3_16_0_1_1446140522914_1841" style="background: white;">Domesticate Me:</span></strong><span style="background: white;"> </span></span><a href="http://domesticate-me.com/pumpkin-spice-rice-krispie-treat-bites/" rel="nofollow" target="_blank"><span style="background: white; font-size: 10pt;">Pumpkin Spice Rice Krispie Treat Bites</span></a><span id="yui_3_16_0_1_1446140522914_1846" style="color: #333333; font-size: 10pt;"><br /><strong id="yui_3_16_0_1_1446140522914_1845"><span id="yui_3_16_0_1_1446140522914_1844" style="background: white;">Elephants and the Coconut Trees:</span></strong></span><a href="http://elephantsandthecoconuttrees.blogspot.com/2015/10/pumpkin-brain-pasta-halloween-special.html" rel="nofollow" target="_blank"><span class="yiv1375303036apple-converted-space"><span style="background: white; color: blue; font-size: 10pt;"> </span></span><span style="background: white; font-size: 10pt;">Pumpkin Brain Pasta Halloween Special</span></a><span id="yui_3_16_0_1_1446140522914_1849" style="color: #333333; font-size: 10pt;"><br /><strong id="yui_3_16_0_1_1446140522914_1848"><span id="yui_3_16_0_1_1446140522914_1847" style="background: white;">Napa Farmhouse 1885:</span></strong><span class="yiv1375303036apple-converted-space"><span style="background: white;"> </span></span></span><a href="http://napafarmhouse1885.blogspot.com/2015/10/curried-pumpkin-apple-chowder.html" rel="nofollow" target="_blank"><span style="background: white; font-size: 10pt;">Curried Pumpkin & Apple Chowder</span></a><span id="yui_3_16_0_1_1446140522914_1852" style="color: #333333; font-size: 10pt;"><br /><strong><span style="background: white;">Red or Green:</span></strong><span class="yiv1375303036apple-converted-space" id="yui_3_16_0_1_1446140522914_1851"><span id="yui_3_16_0_1_1446140522914_1850" style="background: white;"> </span></span></span><a href="http://redorgreenchile.blogspot.com/2015/10/pasta-with-cilantro-jalapeno-pinenuts.html" id="yui_3_16_0_1_1446140522914_1854" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1446140522914_1853" style="background: white; font-size: 10pt;">Pasta with Cilantro, Jalapeno & Pinenuts</span></a><span style="color: #333333; font-size: 10pt;"><br /><strong><span style="background: white;">Swing Eats:</span></strong><span style="background: white;"> </span></span><a href="http://swingeats.blogspot.com/2015/10/trick-or-treat-spaghetti-or-squash-both.html" id="yui_3_16_0_1_1446140522914_1856" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1446140522914_1855" style="background: white; font-size: 10pt;">Trick or Treat, Spaghetti or Squash? Both!</span></a><span style="color: #333333; font-size: 10pt;"><br /><strong><span style="background: white;">Feed Me Phoebe: </span></strong></span><a href="http://wp.me/p6jxnh-2Oz" id="yui_3_16_0_1_1446140522914_1858" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1446140522914_1857" style="background: white; font-size: 10pt;">Blood Orange White Sangria with Pomegranate</span></a><span style="color: #333333; font-size: 10pt;"><br /><strong><span style="background: white;">Taste with the Eyes:</span></strong><span style="background: white;"> </span></span><a href="http://www.tastewiththeeyes.com/?p=40253" id="yui_3_16_0_1_1446140522914_1860" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1446140522914_1859" style="background: white; font-size: 10pt;">Pumpkin Risotto Stuffed with Burrata, Fried Sage</span></a><span style="color: #333333; font-size: 10pt;"><br /><strong><span style="background: white;">Healthy Eats:</span></strong><span style="background: white;"> </span></span><a href="http://blog.foodnetwork.com/healthyeats/2015/10/29/5-recipes-for-hosting-a-healthier-halloween-party-fall-fest" id="yui_3_16_0_1_1446140522914_1862" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1446140522914_1861" style="background: white; font-size: 10pt;">5 Ways to Host a Healthier Halloween Party</span></a><span style="color: #333333; font-size: 10pt;"><br /><strong><span style="background: white;">Weelicious:</span></strong><span style="background: white;"> </span></span><a href="http://weelicious.com/2015/10/26/deviled-egg-spiders-recipe/" rel="nofollow" target="_blank"><span style="background: white; font-size: 10pt;">Deviled Egg Spiders</span></a>Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-90782137005998029932015-10-22T09:00:00.000-07:002015-10-22T09:25:25.167-07:00Roasted Butternut Squash Soup<div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QdGoH5yAvjqt0f4RFlY6ltLFWcVhg_uqA4SOHloVwD1SoK_U5zBSc0MrmNwmP-TEdsVU6Os3GIrq208BQ0ct1Tdp41jg-q09aIVj4QUX0JjhKYqvuMPPAjqIbFchbp8WpXEHz_b0QU_B/s1600/butternut+squash+soup.JPG" imageanchor="1" style="color: #999999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QdGoH5yAvjqt0f4RFlY6ltLFWcVhg_uqA4SOHloVwD1SoK_U5zBSc0MrmNwmP-TEdsVU6Os3GIrq208BQ0ct1Tdp41jg-q09aIVj4QUX0JjhKYqvuMPPAjqIbFchbp8WpXEHz_b0QU_B/s640/butternut+squash+soup.JPG" style="border: 1px solid rgb(204, 204, 204); padding: 4px;" width="640" /></a></div>
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">So continues Food Network's Fall Fest with squash. The first thing to come to my mind, as I sure most people's minds, is butternut squash soup. With good reason. It's comforting, warm, hearty, rich, and not that difficult to make. Most soups start with a mirepoix (onions, carrots, and celery), which creates the aromatic foundation. Then add in cooked tender squash, stock, seasonings, and puree. That simple. Well, I find the most difficult aspect is the handling of the butternut squash. Every time I break one down, I curse at myself for not buying a cheap work horse cleaver from the Asian market. Hence I prefer to roast the butternut squash split in the oven. Then it works it easy to scoop out and add into the stock pan. Roasting adds a great depth of flavor from the Maillard reaction: the browning reaction (think meats, caramel, etc) that breaks down proteins and carbohydrates into small tasty flavor molecules. I add the mirepoix on the baking sheet to roast with the squash, too. That tends to get more browning, which means more flavor. Make up a big batch. It keeps well in the fridge and reheats well. Add a little flair by garnishing using your creativity. I prefer sour cream and chives. Other garnish ideas: roasted pumpkin seeds, celery leaves, thyme leaves, a sprinkle of chipotle or ancho chili powder....</span><br />
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<b>Ingredients:</b></div>
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">1 medium butternut squash (or 1 package of cubed butternut squash)</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">1 medium onion, chopped medium</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">3 stalks celery, chopped medium</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">3 carrots, peeled, cut medium dice</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">2-3 tablespoons olive oil</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">dash nutmeg</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">salt and (white) pepper, to taste</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">1 quart chicken broth, not all will be used (or vegetable) </span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">1/2 teaspoon fresh thyme leaves (optional)</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">1/4 cup half and half </span><br />
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<b>Directions:</b></div>
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">Preheat oven to 350F. Cut the butternut squash lengthwise, remove the seeds with a spoon, coat with oil and salt, place cut side down on a jelly roll pan. Add the mirepoix (onions, celery, carrots) on the jelly roll pan with remaining oil, salt, pepper, and nutmeg. Roast in oven for about 30 minutes. Stirring the mirepoix a couple of times. Done when the squash is fork tender and some of the mirepoix is lightly browned.</span><br />
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">In a large sauce pan or small stock pot, add about 1 cup of stock and heat on medium. Add in the roasted mirepoix to the stock while the squash cools off enough to handle. With a spoon, remove the skin from the squash, cut up in smaller chunks, and add into the stock. Top off with more stock until the level of stock is about 1/2 inch above the vegetables. Allow to simmer for a few minutes, add in thyme or seasonings of your choice. Remove from heat and puree with an immersion/stick blender. If you do not have one, blend in a blender or food processor in batches as needed. During this, add in the half and half. Taste and adjust seasonings per your palette.</span><br />
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<b>Notes:</b></div>
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">This makes up to 2 quarts of soup. Adjust this recipe for your preference. I view a recipe like this as a guideline. Freezes well, too.</span><br />
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">-Erin Swing</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.87px; line-height: 20.592px;">The Sensitive Epicure</span><br />
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<i>This is part of Food Network's Fall Fest, highlighting the produce that is in season. Check out <b><a href="http://blog.foodnetwork.com/fn-dish/" style="color: #b45f06; text-decoration: none;" target="_blank">The FN Dish</a></b></i><i>. The seasonal produce we are focusing on this week is squash</i><i>.</i><i> Come over to Twitter where we are discussing it on <a href="http://fallfest/" style="color: #999999; text-decoration: none;" target="_blank">#FallFest</a>. Here are other delicious features on</i><i> squash</i><i>:</i><br />
<i><br /></i>
<strong id="yui_3_16_0_1_1445531058183_1842"><span id="yui_3_16_0_1_1445531058183_1841" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">The Lemon Bowl:</span></strong><span id="yui_3_16_0_1_1445531058183_1840" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;"> </span><a href="http://thelemonbowl.com/2015/10/slow-cooker-beef-curry.html" rel="nofollow" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Slow Cooker Beef Curry</span></a><span id="yui_3_16_0_1_1445531058183_1847" style="font-size: 10pt;"><br /><strong id="yui_3_16_0_1_1445531058183_1846"><span id="yui_3_16_0_1_1445531058183_1845" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Creative Culinary:</span></strong><span id="yui_3_16_0_1_1445531058183_1848" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://www.creative-culinary.com/butternut-squash-potato-roasted-pepper-soup/" id="yui_3_16_0_1_1445531058183_1839" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1445531058183_1838" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Slow Cooker Butternut Squash, Potato and Roasted Pepper Soup</span></a><span style="font-size: 10pt;"><br /><strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">The Wimpy Vegetarian:</span></strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://thewimpyvegetarian.com/2015/10/butternut-apple-kale-panzanella-salad/" id="yui_3_16_0_1_1445531058183_1837" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1445531058183_1836" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Butternut-Apple-Kale Panzanella Salad</span></a><span style="font-size: 10pt;"><br /><strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Swing Eats:</span></strong><span class="yiv3201179537apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span></span><a href="http://swingeats.blogspot.com/2015/10/roasted-butternut-squash-soup.html" id="yui_3_16_0_1_1445531058183_1835" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1445531058183_1834" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Roasted Butternut Squash Soup</span></a><span style="font-size: 10pt;"><br /><strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Taste with the Eyes:</span></strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://www.tastewiththeeyes.com/?p=40123" id="yui_3_16_0_1_1445531058183_1850" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1445531058183_1849" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Acorn Squash and Korean Pear Salad, Pomegranate Vinaigrette</span></a><span style="font-size: 10pt;"><br /><b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Napa Farmhouse 1885:</span></b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://napafarmhouse1885.blogspot.com/2015/10/butternut-squash-eggplant-ratatouille.html" id="yui_3_16_0_1_1445531058183_1852" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1445531058183_1851" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Butternut Squash & Eggplant Ratatouille</span></a><span style="font-size: 10pt;"><br /><strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Red or Green:</span></strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://redorgreenchile.blogspot.com/2015/10/butternut-squash-chipotle-frittata.html" id="yui_3_16_0_1_1445531058183_1854" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1445531058183_1853" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Butternut Squash & Chipotle Frittata</span></a><span style="font-size: 10pt;"><br /><strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">The Mom 100:</span></strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://www.themom100.com/?p=8156" id="yui_3_16_0_1_1445531058183_1856" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1445531058183_1855" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Butternut Squash, Black Bean and Chicken Enchilada Cups</span></a><span style="font-size: 10pt;"><br /><strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Healthy Eats:</span></strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://blog.foodnetwork.com/healthyeats/2015/10/22/from-soup-to-stir-fry-6-healthy-uses-for-in-season-squash-fall-fest/" id="yui_3_16_0_1_1445531058183_1858" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1445531058183_1857" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">From Soup to Stir-Fry: 6 Healthy Uses for In-Season Squash</span></a><span style="font-size: 10pt;"><br /><strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">FN Dish: </span></strong></span><a href="http://blog.foodnetwork.com/fn-dish/2015/10/7-days-of-in-season-squash-fall-fest/" rel="nofollow" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">7 Days of In-Season Squash</span></a></div>
Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-27488872419801412082015-10-08T09:00:00.000-07:002015-10-08T09:01:23.158-07:00Pumpkin Panna Cotta with Pumpkin Seed Brittle<div class="separator" style="background-color: white; clear: both; color: #333333; line-height: 20.592px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWLpNGoa2nwIQE0VeExcBvhMrmWwDLMvPbjnRUPviPeImGc60Tkf-djQxrPyeL5TZBODmNfPwImaAIWsw7edTGg4iycaacBQQ12QcgM6FJhH4pDL4dG9srOXD_tkZ8YxaIhGvPGPObqho/s1600/pumkin.JPG" imageanchor="1" style="color: #999999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWLpNGoa2nwIQE0VeExcBvhMrmWwDLMvPbjnRUPviPeImGc60Tkf-djQxrPyeL5TZBODmNfPwImaAIWsw7edTGg4iycaacBQQ12QcgM6FJhH4pDL4dG9srOXD_tkZ8YxaIhGvPGPObqho/s640/pumkin.JPG" style="border: 1px solid rgb(204, 204, 204); padding: 4px;" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br style="background-color: white; color: #333333; line-height: 20.592px;" />
<span style="background-color: white; color: #333333; line-height: 20.592px;">Pumpkin is such a quintessential autumn ingredient and has become ubiquitous. "</span><span style="background-color: white; color: #333333; line-height: 20.592px;">Panna cotta" is Italian for cooked cream and it is generally a simmered cream, sugar, and gelatin mixture that is eaten after chilling in the fridge and set up. It is one of my favorite desserts - so luxurious. I took the standard recipe and replaced half the cream with pumpkin pulp, used brown sugar instead of white sugar, and added in traditional autumn spices. I thought a brittle would compliment the texture well, and using raw pumpkin seeds/pepitas works perfectly. Yes, the brittle is a "technical" component, meaning that for best results, use precision: weighing the ingredients, monitoring temperature, and working fast. Just read through the ingredients and instructions twice before trying it. You can do it, I have confidence in you. Notes: glucose can be found at any baking/candy supply store and most craft stores; allow 4 hours to set; makes 6 servings.</span></span><br />
<span style="font-family: Verdana, sans-serif;"><b style="background-color: white; color: #333333; line-height: 20.592px;"><br /></b><span style="background-color: white; color: #333333; line-height: 20.592px;"></span><span style="background-color: white; color: #990000; line-height: 20.592px;"><u><b>Ingredients:</b></u></span></span><br />
<span style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; line-height: 20.592px;"><b>Pumpkin Panna Cotta</b></span><br />
<ul style="background-color: white; color: #333333; line-height: 20.592px;">
<li><span style="font-family: Verdana, sans-serif;">gelatin: 2 teaspoons (6.5g)</span></li>
<li><span style="font-family: Verdana, sans-serif;">cold water: 2 tablespoons (30g)</span></li>
<li><span style="font-family: Verdana, sans-serif;">heavy cream: 1 1/2 cups (345g)</span></li>
<li><span style="font-family: Verdana, sans-serif;">pumpkin, canned: 1 1/2 cups (370g)</span></li>
<li><span style="font-family: Verdana, sans-serif;">brown sugar: 3/4 cup (150g)</span></li>
<li><span style="font-family: Verdana, sans-serif;">vanilla extract: 1 teaspoon (7g)</span></li>
<li><span style="font-family: Verdana, sans-serif;">cinnamon: 1 teaspoon (3g)</span></li>
<li><span style="font-family: Verdana, sans-serif;">salt: 3/4 teaspoon (3g)</span></li>
<li><span style="font-family: Verdana, sans-serif;">nutmeg, ginger, allspice: 1/4 teaspoon (0.5g) each</span></li>
<li><span style="font-family: Verdana, sans-serif;">sour cream: 8 ounces (220g)</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;"><br style="background-color: white; color: #333333; line-height: 20.592px;" />
<b style="background-color: white; color: #333333; line-height: 20.592px;"><span style="color: #b45f06;">Pepitas (Pumpkin Seed) Brittle</span></b></span><br />
<ul style="background-color: white; color: #333333; line-height: 20.592px;">
<li><span style="font-family: Verdana, sans-serif;">sugar: 90g</span></li>
<li><span style="font-family: Verdana, sans-serif;">glucose/corn syrup: 60g</span></li>
<li><span style="font-family: Verdana, sans-serif;">water: 38g</span></li>
<li><span style="font-family: Verdana, sans-serif;">pepitas, raw: 70g</span></li>
<li><span style="font-family: Verdana, sans-serif;">butter: 6g</span></li>
<li><span style="font-family: Verdana, sans-serif;">vanilla: 3g</span></li>
<li><span style="font-family: Verdana, sans-serif;">salt: 0.6g</span></li>
<li><span style="font-family: Verdana, sans-serif;">baking soda: 1.0g</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;"><br style="background-color: white; color: #333333; line-height: 20.592px;" />
<u style="background-color: white; color: #333333; line-height: 20.592px;"><span style="color: #990000;"><b>Directions:</b></span></u></span><br />
<span style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; line-height: 20.592px;"><b>Pumpkin Panna Cotta</b></span><br />
<ol style="background-color: white; color: #333333; line-height: 20.592px;">
<li><span style="font-family: Verdana, sans-serif;">In a small bowl, put in the gelatin and add the cold water on top of it, covering it completely. Allow to bloom for 10-15 minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In a medium saucepan, combine the heavy cream, pumpkin, sugar, salt, and spices (but not the vanilla yet since it's more heat sensitive). Whisk over medium-low heat with constant stirring. Once warm, add in the hydrated gelatin and whisk with constant stirring until dissolved. Heat until not even simmering, about 10-15 minutes total time, 2-3 minutes once the gelatin has been added. Remove from heat and whisk in the vanilla extract.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In a large bowl, add in the sour cream at once. To that, slowly whisk in the pumpkin/cream mixture. Constantly whisk until completely mixed. Evenly divide into 6 ramekins/custard cups. Cover with plastic wrap and allow to set up in fridge for at least 4 hours.</span></li>
</ol>
<span style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; line-height: 20.592px;"><b>Pepitas (Pumpkin Seed) Brittle</b></span><br />
<ol style="background-color: white; color: #333333; line-height: 20.592px;">
<li><span style="font-family: Verdana, sans-serif;">Lightly oil a marble slab or silpat or parchment on a cookie sheet.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Combine the sugar, glucose, and water in a small, heavy saucepan. Bring to a boil to dissolve the sugar and make a syrup. Boil the syrup until the temperature reaches 250F.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add in the raw pepitas and butter. Continue to boil until the mixture reaches 312F. Stir constantly and gently to prevent burning on the bottom.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Remove the pan from the heat. Stir in the vanilla, salt, and baking soda. Use cation, as the hot syrup will foam up for a moment.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour the mixture onto the slab you prepared. Using an oiled spatula, gently and very quickly spread out the mixture as evenly as possible. Immediately, lightly salt the top. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Using a large, strong knife or cleaver, carefully cut the brittle into strips, squares, whatever shape you would like.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cool completely and store in airtight containers.</span></li>
</ol>
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 20.592px;">-Erin Swing</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 20.592px;">Swing Eats</span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #333333; line-height: 20.592px;"><br /></span>
<span style="background-color: white; color: #333333; line-height: 20.592px;">This is part of </span><b style="background-color: white; color: #333333; line-height: 20.592px;">Food Network's Fall Fest</b><span style="background-color: white; color: #333333; line-height: 20.592px;">. Check out</span><span style="background-color: white; color: #b45f06; line-height: 20.592px;"> <span style="color: #990000;"><b><a href="http://blog.foodnetwork.com/fn-dish/" style="color: #999999; text-decoration: none;">The FN Dish</a></b></span></span><span style="background-color: white; color: #333333; line-height: 20.592px;">. The summer produce we're focusing on here are pumpkins. On twitter, we're tagging</span><span style="background-color: white; color: #990000; line-height: 20.592px;"> <b><a href="https://twitter.com/search?q=%23SummerFest&src=typd" style="color: #999999; text-decoration: none;" target="_blank">#FallFest</a></b></span><span style="background-color: white; color: #333333; line-height: 20.592px;">. Here are other delicious pumpkin recipes to try out: </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #333333; line-height: 20.592px;"><br /></span>
<strong id="yui_3_16_0_1_1444319832521_1786"><span id="yui_3_16_0_1_1444319832521_1785" style="background: white; color: #333333;">The Hungry Traveler:</span></strong><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #333333;"> </span><a href="http://www.thehungrytravelerblog.com/brown-butter-pumpkin-madeleines" id="yui_3_16_0_1_1444319832521_1783" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1444319832521_1782" style="background: white;">Pumpkin Brown Butter Madeleines</span></a><span id="yui_3_16_0_1_1444319832521_1791" style="color: #333333;"><br /><strong id="yui_3_16_0_1_1444319832521_1790"><span id="yui_3_16_0_1_1444319832521_1789" style="background: white;">Bacon and Souffle:</span></strong><span id="yui_3_16_0_1_1444319832521_1792" style="background: white;"> </span></span><a href="http://www.baconandsouffle.com/2015/10/04/pumpkin-lasagna-with-sausage-kale-and-parmesan/" rel="nofollow" target="_blank"><span style="background: white;">Pumpkin Lasagna with Sausage, Kale and Parmesan</span></a><span id="yui_3_16_0_1_1444319832521_1825" style="color: #333333;"><br /><strong id="yui_3_16_0_1_1444319832521_1824"><span id="yui_3_16_0_1_1444319832521_1823" style="background: white;">Homemade Delish:</span></strong><span style="background: white;"> </span></span><a href="http://homemadedelish.com/2015/10/08/warm-pumpkin-salad/" id="yui_3_16_0_1_1444319832521_1794" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1444319832521_1793" style="background: white;">Warm Pumpkin Salad</span></a><span id="yui_3_16_0_1_1444319832521_1822" style="color: #333333;"><br /><strong id="yui_3_16_0_1_1444319832521_1821"><span id="yui_3_16_0_1_1444319832521_1820" style="background: white;">Creative Culinary:</span></strong><span style="background: white;"> </span></span><a href="http://creative-culinary.com/pumpkin-butter" id="yui_3_16_0_1_1444319832521_1796" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1444319832521_1795" style="background: white;">Pumpkin Butter</span></a><span id="yui_3_16_0_1_1444319832521_1819" style="color: #333333;"><br /><strong id="yui_3_16_0_1_1444319832521_1818"><span id="yui_3_16_0_1_1444319832521_1817" style="background: white;">The Lemon Bowl:</span></strong><span style="background: white;"> </span></span><a href="http://thelemonbowl.com/2015/10/20-healthy-pumpkin-recipes.html" id="yui_3_16_0_1_1444319832521_1798" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1444319832521_1797" style="background: white;">20 Healthy Pumpkin Recipes</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Weelicious:</span></strong><span style="background: white;"> </span></span><a href="http://weelicious.com/2011/10/31/baked-pumpkin-doughnuts/" id="yui_3_16_0_1_1444319832521_1800" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1444319832521_1799" style="background: white;">Baked Pumpkin Doughnuts</span></a><span id="yui_3_16_0_1_1444319832521_1831" style="color: #333333;"><br /><strong id="yui_3_16_0_1_1444319832521_1830"><span id="yui_3_16_0_1_1444319832521_1829" style="background: white;">Virtually Homemade:</span></strong><span style="background: white;"> </span></span><a href="http://www.virtuallyhomemade.com/2015/10/pumpkin-snickerdoodles.html" id="yui_3_16_0_1_1444319832521_1802" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1444319832521_1801" style="background: white;">Pumpkin Snickerdoodles</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">TasteBook:</span></strong><span style="background: white;"> </span></span><a href="http://www.tastebook.com/blog/pumpkin-mac-and-cheese%E2%80%93recipe" id="yui_3_16_0_1_1444319832521_1804" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1444319832521_1803" style="background: white;">Creamy Pumpkin Mac and Cheese</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Dishin & Dishes:</span></strong><span class="yiv8034884044apple-converted-space"><span style="background: white;"> </span></span></span><a href="http://wp.me/pYo6x-9bl" id="yui_3_16_0_1_1444319832521_1806" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1444319832521_1805" style="background: white;">Homemade Pumpkin Chai Tea Latte Concentrate</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Napa Farmhouse 1885:</span></strong><span style="background: white;"> </span></span><a href="http://napafarmhouse1885.blogspot.com/2015/10/spiced-pumpkin-pancakes.html" id="yui_3_16_0_1_1444319832521_1808" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1444319832521_1807" style="background: white;">Spiced Pumpkin Pancakes</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Red or Green:</span></strong><span style="background: white;"> </span></span><a href="http://redorgreenchile.blogspot.com/2015/10/spiced-pumpkin-chocolate-chip-bars.html" id="yui_3_16_0_1_1444319832521_1810" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1444319832521_1809" style="background: white;">Spiced Pumpkin-Chocolate Chip Bars</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">The Heritage Cook:</span></strong><span style="background: white;"> </span></span><a href="http://hteheritageacook.com/a-modern-way-to-eats-roasted-pumpkin-potato-sage-gluten-free" id="yui_3_16_0_1_1444319832521_1812" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1444319832521_1811" style="background: white;">Roasted Pumpkin, Potato, and Sage (Gluten-Free)</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Swing Eats:</span></strong><span style="background: white;"> </span></span><a href="http://swingeats.blogspot.com/2015/10/pumpkin-panna-cotta-with-pumpkin-seed.html" id="yui_3_16_0_1_1444319832521_1814" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1444319832521_1813" style="background: white;">Pumpkin Panna Cotta with Pumpkin Seed Brittle</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Taste with the Eyes:</span></strong><span style="background: white;"> </span></span><a href="http://www.tastewiththeeyes.com/?p=39934" id="yui_3_16_0_1_1444319832521_1816" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1444319832521_1815" style="background: white;">Sultry Pumpkin Soup - Southwest Flavors, Dressed To Kill</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">FN Dish: </span></strong></span><a href="http://blog.foodnetwork.com/fn-dish/2015/10/8-ways-to-eat-pumpkin-all-day-long-fall-fest/" rel="nofollow" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">8 Ways to Eat Pumpkin All Day Long</span></a></span>Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-67360307517681902742015-08-27T09:00:00.000-07:002015-08-27T09:08:19.296-07:00Grilled Peaches with Greek Yogurt, Honey, Lime Zest, and Vanilla<div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLxONvpsatgfWJI88HzV8vP4rjR2TQ5oWeKiK10ZP0F9uEZg2lSVy280Uob_cT7IHMKLEBzveaGs_DLbsRg7MXVy2ci5d866BJxN70TxCxe7D1xPGLh4b4l4wrIU2h7juJltxalngQoX4/s1600/grilled+peach+greek+yogurt+lime+honey.JPG" imageanchor="1" style="color: #999999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLxONvpsatgfWJI88HzV8vP4rjR2TQ5oWeKiK10ZP0F9uEZg2lSVy280Uob_cT7IHMKLEBzveaGs_DLbsRg7MXVy2ci5d866BJxN70TxCxe7D1xPGLh4b4l4wrIU2h7juJltxalngQoX4/s640/grilled+peach+greek+yogurt+lime+honey.JPG" style="border: 1px solid rgb(204, 204, 204); padding: 4px;" width="640" /></a></div>
<br style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;" />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">I have a small old-school Weber grill I haven't used in.... months. Grilled peaches - something I've always wanted to make and I knew now was the time. The assortment of peaches at the farmer's markets right now are amazing. Grilling the peaches caramelize the sugars and make them even more juicy. There are plenty of recipes of grilled peaches with either ricotta or mascarpone cheese. To be honest, I never know which one to use. I know I always have Greek yogurt in my fridge. I'm sure you do, too. I added a little bit of honey, vanilla, and a little vanilla to compliment the grilled peach. (Note: if you don't have a grill, you can pan-sear the peach for caramelization.)</span><br />
<br style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;" />
<span style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"><b>Ingredients:</b></span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">2 peaches, just ripe</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">1 cup Greek yogurt, plain</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">2 tablespoons honey of your choice</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">1/2 teaspoon vanilla (preferably paste)</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">zest of 1 lime (reserve some for garnish)</span><br />
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<span style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"><b>Directions:</b></span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">Preheat grill. Cut each peach length-wise and remove pit. Grill on each side until slightly charred, about 10 minutes. In the meantime, mix the honey, vanilla, and lime zest into the yogurt and mix well. Taste and adjust accordingly. Spoon on top of each grilled halved peach. Serve and enjoy immediately. Makes 4 servings.</span><br />
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">-Erin Swing</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">Swing Eats</span><br />
<br style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;" />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">This is part of </span><b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">Food Network's Summer Soiree</b><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">. Check out</span><span style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"> <span style="color: #990000;"><b><a href="http://blog.foodnetwork.com/fn-dish/" style="color: #999999; text-decoration: none;">The FN Dish</a></b></span></span><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">. The summer produce we're focusing on here are peaches. On twitter, we're tagging</span><span style="background-color: white; color: #990000; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"> <b><a href="https://twitter.com/search?q=%23SummerSoiree&src=typd" style="color: #999999; text-decoration: none;" target="_blank">#SummerSoiree</a></b></span><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">. Here are other delicious peachy recipes to try out: </span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 20.5919990539551px;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><strong><span style="background: white; color: #333333;">Virtually Homemade:</span></strong><span class="yiv3458194203apple-converted-space"><span style="background: white; color: #333333;"> </span></span><a href="http://www.virtuallyhomemade.com/2015/08/mixed-summer-fruit-baked-oatmeal.html" rel="nofollow" target="_blank"><span style="background: white;">Mixed Summer Fruit Baked Oatmeal</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Homemade Delish:</span></strong><span class="yiv3458194203apple-converted-space"><span style="background: white;"> </span></span></span><a href="http://homemadedelish.com/2015/08/27/bite-size-peach-panini/" rel="nofollow" target="_blank"><span style="background: white;">Bite-Sized Peach Panini</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">The Heritage Cook:</span></strong><span style="background: white;"> </span></span><a href="http://theheritagecook.com/grilled-chicken-with-peach-chimichurri-sauce-gluten-free" id="yui_3_16_0_1_1440691649952_1855" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1440691649952_1854" style="background: white;">Grilled Chicken with Peach Chimichurri Sauce (Gluten-Free)</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Weelicious:</span></strong><span style="background: white;"> </span></span><a href="http://weelicious.com/2013/08/12/peach-and-ricotta-crostini/" id="yui_3_16_0_1_1440691649952_1861" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1440691649952_1860" style="background: white;">Peach and Ricotta Crostini</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Creative Culinary:</span></strong><span style="background: white;"> </span></span><a href="http://www.creative-culinary.com/fresh-peach-and-bourbon-upside-down-cake/" id="yui_3_16_0_1_1440691649952_1863" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1440691649952_1862" style="background: white;">Fresh Peach and Bourbon Upside Down Cake</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Napa Farmhouse 1885:</span></strong><span class="yiv3458194203apple-converted-space"><span style="background: white;"> </span></span></span><a href="http://napafarmhouse1885.blogspot.com/2015/08/chocolate-dipped-peaches-with-sea-salt.html" rel="nofollow" target="_blank"><span style="background: white;">Chocolate Dipped Peaches with Sea Salt</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Red or Green:</span></strong><span style="background: white;"> </span></span><a href="http://redorgreenchile.blogspot.com/2015/08/summer-peach-tomato-salad.html" id="yui_3_16_0_1_1440691649952_1865" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1440691649952_1864" style="background: white;">Summer Peach & Tomato Salad</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">The Mom 100:</span></strong><span style="background: white;"> </span></span><a href="http://www.themom100.com/recipe/sour-cream-peach-cobbler/" id="yui_3_16_0_1_1440691649952_1867" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1440691649952_1866" style="background: white;">Sour Cream Peach Cobbler</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Domesticate Me:</span></strong><span style="background: white;"> </span></span><a href="http://www.domesticate-me.com/peach-crumble-smoothie/" id="yui_3_16_0_1_1440691649952_1869" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1440691649952_1868" style="background: white;">Peach Crumble Smoothie</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Daisy at Home:</span></strong><span class="yiv3458194203apple-converted-space"><span style="background: white;"> </span></span></span><a href="http://www.daisyathome.com/2015/08/27/creamy-peach-popsicles-recipe/" id="yui_3_16_0_1_1440691649952_1871" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1440691649952_1870" style="background: white;">Creamy Peach Popsicles</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">In Jennie's Kitchen:</span></strong><span class="yiv3458194203apple-converted-space"><span style="background: white;"> </span></span></span><a href="http://www.injennieskitchen.com/2015/08/easy-peach-recipes/" id="yui_3_16_0_1_1440691649952_1873" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1440691649952_1872" style="background: white;">Six Ways to Savor Peaches</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Healthy Eats:</span></strong><span style="background: white;"> </span></span><a href="http://blog.foodnetwork.com/healthyeats/2015/08/27/7-healthy-ways-to-use-peaches-in-their-prime-summer-soiree/" id="yui_3_16_0_1_1440691649952_1875" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1440691649952_1874" style="background: white;">7 Healthy Ways to Use Peaches in Their Prime</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Taste with the Eyes:</span></strong><span style="background: white;"> </span></span><a href="http://www.tastewiththeeyes.com/?p=39541" id="yui_3_16_0_1_1440691649952_1877" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1440691649952_1876" style="background: white;">Grilled Peach Salad, Over-The-Top Maple Bourbon Dressing</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Swing Eats:</span></strong><span class="yiv3458194203apple-converted-space"><span style="background: white;"> </span></span></span><a href="http://swingeats.blogspot.com/2015/08/grilled-peaches-with-greek-yogurt-honey.html" rel="nofollow" target="_blank"><span style="background: white;">Grilled Peaches with Greek Yogurt, Honey, Lime Zest, and Vanilla</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Dishin and Dishes:</span></strong><span class="yiv3458194203apple-converted-space"><span style="background: white;"> </span></span></span><a href="http://wp.me/pYo6x-aus" id="yui_3_16_0_1_1440691649952_1879" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1440691649952_1878" style="background: white;">Bacon Wrapped Grilled Peaches with Goat Cheese and Aged Balsamic</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">FN Dish: </span></strong></span><a href="http://blog.foodnetwork.com/fn-dish/2015/08/8-juicy-ways-to-eat-peaches-before-theyre-gone-summer-soiree/" id="yui_3_16_0_1_1440691649952_1881" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1440691649952_1880" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">8 Juicy Ways to Eat Peaches Before They're Gone</span></a></span>Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-10807772137189599842015-08-06T09:00:00.000-07:002015-08-06T12:56:00.301-07:00Tiny Insalata Caprese<div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlPicjtgaKRdNF29asqbF_esc8cSWXqI_09dmOGAejFCZR3bhrXadpN5TjPwM3399ddcSNOKbLF5ccu0K-eEtVdpkkWxKJofh-sM9Nt2ZRbOWfu8wYGfMAlstENm9WJb3rNxpoHdKJ13Y/s1600/tiny+insalata+caprese.JPG" imageanchor="1" style="color: #999999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlPicjtgaKRdNF29asqbF_esc8cSWXqI_09dmOGAejFCZR3bhrXadpN5TjPwM3399ddcSNOKbLF5ccu0K-eEtVdpkkWxKJofh-sM9Nt2ZRbOWfu8wYGfMAlstENm9WJb3rNxpoHdKJ13Y/s640/tiny+insalata+caprese.JPG" style="border: 1px solid rgb(204, 204, 204); padding: 4px;" width="640" /></a></div>
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">I appreciate simplicity in food. I see it as a testament to how good ingredients truly are. I went to the farmer's market the other day and found a perfectly imperfect tiny basket of tiny tomatoes of varying shades of red and yellow. The tiny fresh mozzarella cheese balls happen to be the same size of the tomatoes. I find that ratio is key for a successful insalata caprese and using tiny tomatoes and tiny mozzarella works perfectly.</span><br />
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<span style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"><b>Ingredients:</b></span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">1 basket of tiny tomatoes</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">1 container of tiny fresh mozzarella balls</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">4-6 basil leaves cut into very thin strips (chiffonaded)</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">1 tablespoon extra virgin olive oil</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">salt and pepper to taste</span><br />
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<span style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"><b>Directions:</b></span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">Wash and dry the tomatoes. Cut in half. If there are large ones, cut into fourths. Place in a medium/large bowl. Drain the fresh mozzarella balls. Cut those in half and add to the tomatoes. Add in the cut basil and olive oil. Gently toss until somewhat combined. Give a generous sprinkling of salt and pepper. Serve immediately and enjoy.</span><br />
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">-Erin Swing</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">Swing Eats</span><br />
<br style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;" />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">This is part of </span><b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">Food Network's Summer Soiree</b><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">. Check out</span><span style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"> <span style="color: #990000;"><b><a href="http://blog.foodnetwork.com/fn-dish/" style="color: #999999; text-decoration: none;">The FN Dish</a></b></span></span><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">. The summer produce we're focusing on here are tomatoes. On twitter, we're tagging</span><span style="background-color: white; color: #990000; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"> <b><a href="https://twitter.com/search?q=%23SummerSoiree&src=typd" style="color: #999999; text-decoration: none;" target="_blank">#SummerSoiree</a></b></span><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">. Here are other delicious tomato recipes to try out:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; line-height: 20.5919990539551px;"><br /></span>
<strong id="yui_3_16_0_1_1438889587931_1863"><span id="yui_3_16_0_1_1438889587931_1862" style="background: white; color: #333333;">The Heritage Cook:</span></strong><span style="background: white; color: #333333;"> </span><a href="http://theheritagecook.com/rice-and-cheese-stuffed-roasted-tomatoes-gluten-free" rel="nofollow" target="_blank"><span style="background: white;">Rice and Cheese Stuffed Roasted Tomatoes (Gluten-Free)</span></a><span id="yui_3_16_0_1_1438889587931_1869" style="color: #333333;"><br /><strong id="yui_3_16_0_1_1438889587931_1868"><span id="yui_3_16_0_1_1438889587931_1867" style="background: white;">The Lemon Bowl:</span></strong><span style="background: white;"> </span></span><a href="http://thelemonbowl.com/2015/08/5-ingredient-slow-cooker-beef-and-eggplant.html" id="yui_3_16_0_1_1438889587931_1871" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1438889587931_1870" style="background: white;">5-Ingredient Slow Cooker Beef & Eggplant</span></a><span id="yui_3_16_0_1_1438889587931_1860" style="color: #333333;"><br /><strong id="yui_3_16_0_1_1438889587931_1859"><span id="yui_3_16_0_1_1438889587931_1858" style="background: white;">Homemade Delish:</span></strong><span style="background: white;"> </span></span><a href="http://homemadedelish.com/2015/08/06/sweet-tomato-jam/" id="yui_3_16_0_1_1438889587931_1873" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1438889587931_1872" style="background: white;">Sweet Tomato Jam</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Healthy Eats: </span></strong></span><a href="http://blog.foodnetwork.com/healthyeats/2015/08/06/" id="yui_3_16_0_1_1438889587931_1875" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1438889587931_1874" style="background: white;">7 Seasonal Uses for Fresh Tomatoes</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Creative Culinary:</span></strong><span style="background: white;"> </span></span><a href="http://www.creative-culinary.com/warm-tomato-and-mozzarella-bruschetta/" id="yui_3_16_0_1_1438889587931_1877" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1438889587931_1876" style="background: white;">Warm Tomato and Mozzarella Bruschetta</span></a><a href="http://www.creative-culinary.com/warm-tomato-and-mozzarella-bruschetta/" rel="nofollow" target="_blank"><span style="background: white;"> </span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Weelicious:</span></strong><span style="background: white;"> </span></span><a href="http://weelicious.com/2013/08/20/heirloom-tomato-salad/" rel="nofollow" target="_blank"><span style="background: white;">Heirloom Tomato Salad</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Dishin & Dishes:</span></strong><span class="yiv4919073113apple-converted-space"><span style="background: white;"> </span></span></span><a href="http://wp.me/pYo6x-aje" id="yui_3_16_0_1_1438889587931_1879" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1438889587931_1878" style="background: white;">Cobb Salad with Homemade Roasted Onion Vinaigrette</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Domesticate Me:</span></strong><span style="background: white;"> </span></span><a href="http://www.domesticate-me.com/10-totally-awesome-tomato-recipes/" id="yui_3_16_0_1_1438889587931_1881" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1438889587931_1880" style="background: white;">10 Totally Awesome Tomato Recipes</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Swing Eats:</span></strong><span class="yiv4919073113apple-converted-space"><span style="background: white;"> </span></span></span><a href="http://swingeats.blogspot.com/2015/08/tiny-insalata-caprese.html" rel="nofollow" target="_blank"><span style="background: white;">Tiny Insalata Caprese</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">The Wimpy Vegetarian:</span></strong><span style="background: white;"> </span></span><a href="http://thewimpyvegetarian.com/2015/08/tomato-and-swiss-tart/" id="yui_3_16_0_1_1438889587931_1883" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1438889587931_1882" style="background: white;">Tomato and Swiss Tart</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Elephants and the Coconut Trees:</span></strong><span style="background: white;"> </span></span><a href="http://elephantsandthecoconuttrees.blogspot.com/2015/08/tomato-pickle-thakkali-achar.html" id="yui_3_16_0_1_1438889587931_1885" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1438889587931_1884" style="background: white;">Tomato Pickle</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Taste with the Eyes:</span></strong><span style="background: white;"> </span></span><a href="http://www.tastewiththeeyes.com/?p=39337" id="yui_3_16_0_1_1438889587931_1887" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1438889587931_1886" style="background: white;">Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Red or Green:</span></strong><span class="yiv4919073113apple-converted-space"><span style="background: white;"> </span></span></span><a href="http://redorgreenchile.blogspot.com/2015/08/summer-pasta-with-no-cook-tomato-sauce.html" id="yui_3_16_0_1_1438889587931_1889" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1438889587931_1888" style="background: white;">Summer Pasta With No-Cook Tomato Sauce</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">Napa Farmhouse 1885: </span></strong></span><a href="http://napafarmhouse1885.blogspot.com/2015/08/heirloom-tomato-crouton-casserole.html" id="yui_3_16_0_1_1438889587931_1892" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1438889587931_1891" style="background: white;">Heirloom Tomato & Crouton Casserole (Scalloped Tomatoes)</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">The Mom 100: </span></strong></span><a href="http://www.themom100.com/?post_type=recipe&p=7857&preview=true&preview_id=7857&preview_nonce=c0311c24b0" id="yui_3_16_0_1_1438889587931_1894" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1438889587931_1893" style="background: white;">Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing</span></a><span style="color: #333333;"><br /><strong><span style="background: white;">FN Dish: </span></strong></span><a href="http://blog.foodnetwork.com/fn-dish/2015/08/10-ways-to-be-a-tomato-whisperer-summer-soiree/" rel="nofollow" target="_blank"><span style="background: white;">10 Ways to Be a Tomato Whisperer</span></a></span>Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-19289655721155181782015-07-30T09:00:00.000-07:002015-07-30T21:55:18.804-07:00Green Grapes, Drunken Goat Cheese, and Jalapenos on a Toothpick<div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIx7JmECaKiZZDexHQt_-eT8DUGkJOq3zPcpp42hH-8uHQBjoQiEbuBNREES2ZN0yYF3b08dzKcUV0oE0Zyrc2sCT8ZE4hw47txNHbBJoalcOSDI_Qy8Cz83Vr6xrhL286vARJexFOYDw/s1600/grapes+goat+cheese+jalapeno.JPG" imageanchor="1" style="color: #999999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIx7JmECaKiZZDexHQt_-eT8DUGkJOq3zPcpp42hH-8uHQBjoQiEbuBNREES2ZN0yYF3b08dzKcUV0oE0Zyrc2sCT8ZE4hw47txNHbBJoalcOSDI_Qy8Cz83Vr6xrhL286vARJexFOYDw/s640/grapes+goat+cheese+jalapeno.JPG" style="border: 1px solid rgb(204, 204, 204); padding: 4px;" width="640" /></a></div>
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">Trust me. Really. I know, I know this sounds totally bizarre.... These perfect little green gems are super easy to make, crisp and refreshing, and pack a little bit of heat. </span><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">These make the perfect unexpected appetizer everyone is amazed that they like. Give it a go! </span><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"> </span><i style="color: #783f04; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">(Biggest chemist secret: how to clean your hands properly after cutting a jalapeno.... Rub you hands with any kind of oil, followed by a good lathered wash with soap. It works! It removes all the capsicum that is oil soluble (like dissolves like) and that could burn your eyes when you inadvertently rub your eyes with hot pepper fingers. Ouch.)</i><span style="background-color: white; color: #783f04; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"> </span><span style="background-color: white; color: #783f04; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"> </span><br />
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<span style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"><b>Ingredients:</b></span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">green grapes</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">drunken goat cheese</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">jalapeno peppers</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">toothpicks</span><br />
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<span style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"><b>Directions:</b></span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">Wash and dry the grapes. Cut the rind off of the drunken goat cheese and cut into uniform small cubes, slightly small than the grapes. Prepare the jalapeno by cutting the top off, cutting in half lengthwise, coring out the seeds and ribs, and cutting into uniform square pieces to match the cheese. Remember the trick of rubbing your hands and fingers with oil before washing up to remove all the heat after handling peppers.</span><br />
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">Now it's a matter of assembling. On each toothpick, put on one grape, cube of cheese, followed by the square of jalapeno pepper. Place on a platter for serving. These apps keep well in the fridge, covered under plastic wrap for a couple of days. You pick how much or how little you want to make.</span><br />
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">-Erin Swing</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">Swing Eats</span><br />
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">This is part of </span><b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">Food Network's Summer Soiree</b><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">. Check out</span><span style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"> <span style="color: #990000;"><b><a href="http://blog.foodnetwork.com/fn-dish/" style="color: #999999; text-decoration: none;">The FN Dish</a></b></span></span><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">. The summer produce we're focusing on here are no-cook dishes. On twitter, we're tagging</span><span style="background-color: white; color: #990000; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;"> <b><a href="https://twitter.com/search?q=%23SummerFest&src=typd" style="color: #999999; text-decoration: none;" target="_blank">#SummerSoiree</a></b></span><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 12.8699998855591px; line-height: 20.5919990539551px;">. Here are other delicious recipes to try out that will help you keep cool in the hot weather:</span><br />
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<b id="yui_3_16_0_1_1438271818457_2084" style="background-color: white; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;"><span id="yui_3_16_0_1_1438271818457_2083" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #333333; font-size: 10pt;">Feed Me Phoebe:</span></b><span style="background: white; color: #333333; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 10pt;"> </span><a href="http://wp.me/p6jxnh-2Hp" rel="nofollow" style="background: rgb(255, 255, 255); color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">5 Farmer's Market Summer Salad Recipes</span></a><span id="yui_3_16_0_1_1438271818457_2082" style="background-color: white; color: #333333; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 10pt;"><br /><span id="yui_3_16_0_1_1438271818457_2081" style="font-weight: 700;"><span id="yui_3_16_0_1_1438271818457_2080" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Healthy Eats:</span></span><span id="yui_3_16_0_1_1438271818457_2090" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://blog.foodnetwork.com/healthyeats/2015/07/30/ovenless-entertaining-summer-soiree/" id="yui_3_16_0_1_1438271818457_2073" rel="nofollow" style="background: rgb(255, 255, 255); color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_1_1438271818457_2072" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Ovenless Entertaining</span></a><span id="yui_3_16_0_1_1438271818457_2079" style="background-color: white; color: #333333; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 10pt;"><br /><span id="yui_3_16_0_1_1438271818457_2078" style="font-weight: 700;"><span id="yui_3_16_0_1_1438271818457_2077" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Dishin & Dishes:</span></span><span class="yiv5917540903apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span></span><a href="http://wp.me/pYo6x-9Pe" id="yui_3_16_0_1_1438271818457_2076" rel="nofollow" style="background: rgb(255, 255, 255); color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_1_1438271818457_2075" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Coral Snake Salsa (Apricot Tomatillo)</span></a><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 10pt;"><br /><span style="font-weight: 700;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">The Mom 100:</span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://www.themom100.com/?post_type=recipe&p=7832&preview=true" id="yui_3_16_0_1_1438271818457_2092" rel="nofollow" style="background: rgb(255, 255, 255); color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_1_1438271818457_2091" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Simple Raspberry Fool</span></a><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 10pt;"><br /><span style="font-weight: 700;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Domesticate Me:</span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://www.domesticate-me.com/arugula-salad-with-shaved-zucchini-pistachios-and-parmesan/" id="yui_3_16_0_1_1438271818457_2094" rel="nofollow" style="background: rgb(255, 255, 255); color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_1_1438271818457_2093" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Arugula Salad with Shaved Zucchini, Pistachios and Parmesan</span></a><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 10pt;"><br /><span style="font-weight: 700;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Taste with the Eyes:</span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://www.tastewiththeeyes.com/?p=39191" id="yui_3_16_0_1_1438271818457_2096" rel="nofollow" style="background: rgb(255, 255, 255); color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_1_1438271818457_2095" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Santa Barbara Sea Urchin à la Jean-Georges</span></a><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 10pt;"><br /><span style="font-weight: 700;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Homemade Delish:</span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://homemadedelish.com/2015/07/30/delicious-ceviche/" id="yui_3_16_0_1_1438271818457_2098" rel="nofollow" style="background: rgb(255, 255, 255); color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_1_1438271818457_2097" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Delicious Ceviche</span></a><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 10pt;"><br /><span style="font-weight: 700;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Napa Farmhouse 1885:</span></span><span class="yiv5917540903apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span></span><a href="http://napafarmhouse1885.blogspot.com/2015/07/tomato-mozzarella-sandwich-with-basil.html" id="yui_3_16_0_1_1438271818457_2100" rel="nofollow" style="background: rgb(255, 255, 255); color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_1_1438271818457_2099" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Tomato & Mozzarella Sandwich with Basil-Garlic Scape Pesto</span></a><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 10pt;"><br /><span style="font-weight: 700;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Red or Green:</span></span><span class="yiv5917540903apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span></span><a href="http://redorgreenchile.blogspot.com/2015/07/gotts-gazpacho.html" rel="nofollow" style="background: rgb(255, 255, 255); color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Gott's Gazpacho</span></a><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 10pt;"><br /><span style="font-weight: 700;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Swing Eats:</span></span><span class="yiv5917540903apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span></span><a href="http://swingeats.blogspot.com/2015/07/green-grapes-drunken-goat-cheese-and.html" rel="nofollow" style="background: rgb(255, 255, 255); color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Green Grapes, Drunken Goat Cheese, and Jalapenos on a Toothpick</span></a><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 10pt;"><br /><b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Bacon and Souffle:</span></b><span class="yiv5917540903apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span></span><a href="http://www.baconandsouffle.com/2015/07/29/scallop-ceviche/" rel="nofollow" style="background: rgb(255, 255, 255); color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">Scallop Ceviche</span></a><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 10pt;"><br /><span style="font-weight: 700;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">FN Dish:</span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://blog.foodnetwork.com/fn-dish/2015/07/a-complete-menu-of-no-cook-recipes-for-the-whole-day-summer-soiree/" id="yui_3_16_0_1_1438271818457_2102" rel="nofollow" style="background: rgb(255, 255, 255); color: #954f72; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank"><span id="yui_3_16_0_1_1438271818457_2101" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10pt;">A Complete Menu of No-Cook Recipes for the Whole Day</span></a>Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com1tag:blogger.com,1999:blog-2733445621776352650.post-30852823460183059662015-05-07T09:01:00.000-07:002015-05-07T09:01:47.435-07:00Frico: Parmesan Cheese Crackers (gluten-free)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSgOXzXua_SVjDh5GbOHXw9OO9nDmpwHMjdb08s-L1w-ttbytMjjcvqjc2MpxCufit2gixf8lrG4YIU63FN8ibcc8820b2c4BsYr25yIKvQR2LSce2gA0rfUvgwNgqy1FSCRjFuCbOzgF/s1600/frico.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSgOXzXua_SVjDh5GbOHXw9OO9nDmpwHMjdb08s-L1w-ttbytMjjcvqjc2MpxCufit2gixf8lrG4YIU63FN8ibcc8820b2c4BsYr25yIKvQR2LSce2gA0rfUvgwNgqy1FSCRjFuCbOzgF/s640/frico.JPG" width="640" /></span></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">One of the wonderful little antipasto inventions is the frico from the northeastern region of Italy known as Friuli-Venezia Giulia. A frico is nothing more than a crisp-fried cheese wafer made with grated cheese. Even though it is simple, it can be bit tricky to make. Once you have made one successfully, it does seem so easy. Traditionally, the cheese used for making it is a three-month-old Montasio, a cow’s milk cheese with a buttery, creamy taste that melts very well. Traditionally, frico is cooked in a skillet. The difficult part of making a crisp frico, what is called locally frico croccante, is knowing when to remove the wafer from the pan. If it cooks too long and becomes too golden brown, it will become bitter. Therefore, a more fail-safe way to cook it is in the oven on parchment or a silicone baking sheet. Montasio cheese can be found in cheese stores and gourmet markets. If you cannot find it, you can try using freshly grated Parmigiano-Reggiano cheese, grating from a large not-dried-out chunk. I use Parmesan. Most importantly, the cheese used for frico should be very low moisture and not too salty. Frico can be easily shaped while right out of the oven while, still warm and malleable, for a cup for fillings. I personally like it as a garnish to a soup or salad.</span><br />
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<span style="color: #b45f06; font-family: "Trebuchet MS", sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">• 1 pound Montasio, Asagio, or Parmigiano-Reggiano cheese, grated more coarse</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">• Robust herbs of your choice such as oregano, rosemary, thyme either dry or fresh (optional)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">• Fresh ground black pepper (optional)</span><br />
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<span style="color: #b45f06; font-family: "Trebuchet MS", sans-serif;"><b>Directions:</b></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Preheat the oven to 400F. Line a cooking sheet with parchment paper or a silicone baking sheet. Use a round cookie cutter as a guide to put in the grated cheese. Allow about 1 inch between the frico. Put a thin, even layer of grated cheese in each round. If you would like, sprinkle a small amount of herbs on the frico. Remember, the dried herbs will have a more concentrated flavor than the fresh herbs. Per your preference, grate a small amount of black pepper on, too. Place in oven. Carefully watch. Remove from oven once they start to turn a gold color, about 3-5 minutes, depending how much moisture is in the cheese.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">The frico will be flexible while it is still hot, and if you drape it over a glass or bottle to cool and firm up you will obtain a cup or basket. Then it is a perfect container for an antipasto. Make sure whatever you use does not contain too much moisture.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Makes about 30 frico</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Total time: 10-15 minutes</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">-Erin Swing</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Swing Eats</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">This is part of <b>Food Network's Sensational Sides Food Fest</b>. Check out<span style="color: #b45f06;"> <span style="color: #990000;"><b><a href="http://blog.foodnetwork.com/fn-dish/"><span style="color: #cc6600;">The FN Dish</span></a></b></span></span>. The spring food we're focusing on here are cheesy sides. On twitter, we're tagging<span style="color: #990000;"> <b><a href="https://twitter.com/search?q=%23SensationalSides&src=typd" target="_blank"><span style="color: #cc6600;">#SensationalSides</span></a></b></span>. Here are other delicious recipes to cheese up your life:</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong id="yui_3_16_0_1_1431014193057_1987"><span id="yui_3_16_0_1_1431014193057_1986" style="background: white; color: #333333;">The Lemon Bowl:</span></strong><span style="background: white; color: #333333;"> </span></span><a href="http://thelemonbowl.com/2015/05/spelt-salad-with-apples-cheddar-and-scallions.html" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Spelt Salad with Apples, Cheddar and Scallions</span></span></a><span id="yui_3_16_0_1_1431014193057_1990" style="color: #333333;"><br /><strong id="yui_3_16_0_1_1431014193057_1989"><span id="yui_3_16_0_1_1431014193057_1988" style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Jeanette's Healthy Living: </span></span></strong></span><a href="http://jeanetteshealthyliving.com/2015/05/loaded-mashed-cauliflower-casserole-low-carb.html" id="yui_3_16_0_1_1431014193057_1962" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1431014193057_1961" style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Loaded Mashed Cauliflower Casserole with Bacon and Caramelized Onions {Low Carb}</span></span></a><span id="yui_3_16_0_1_1431014193057_1993" style="color: #333333;"><br /><span style="font-family: "Trebuchet MS", sans-serif;"><strong id="yui_3_16_0_1_1431014193057_1992"><span id="yui_3_16_0_1_1431014193057_1991" style="background: white;">Creative Culinary:</span></strong><span style="background: white;"> </span></span></span><a href="http://www.creative-culinary.com/cilantro-serrano-rice/" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Cilantro Serrano Rice</span></span></a><span id="yui_3_16_0_1_1431014193057_1996" style="color: #333333;"><br /><span style="font-family: "Trebuchet MS", sans-serif;"><strong id="yui_3_16_0_1_1431014193057_1995"><span id="yui_3_16_0_1_1431014193057_1994" style="background: white;">Virtually Homemade:</span></strong><span style="background: white;"> </span></span></span><a href="http://www.virtuallyhomemade.com/2013/10/stove-top-macaroni-cheese-with-apple-bacon.html" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Stove Top Mac and Cheese with Apples and Bacon</span></span></a><span id="yui_3_16_0_1_1431014193057_1999" style="color: #333333;"><br /><strong id="yui_3_16_0_1_1431014193057_1998"><span id="yui_3_16_0_1_1431014193057_1997" style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Napa Farmhouse 1885: </span></span></strong></span><a href="http://napafarmhouse1885.blogspot.com/2015/05/mary-lanes-pasta-with-pesto-tomato-sauce.html" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Mary Lane's Pasta With Pesto Tomato Sauce</span></span></a><span style="color: #333333;"><br /><span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="background: white;">Red or Green:</span></strong><span style="background: white;"> </span></span></span><a href="http://redorgreenchile.blogspot.com/2015/05/cheesy-polenta-with-spicy-leeks.html" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Cheesy Polenta with Spicy Leeks</span></span></a><span style="color: #333333;"><br /><span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="background: white;">The Wimpy Vegetarian:</span></strong><span style="background: white;"> </span></span></span><a href="http://thewimpyvegetarian.com/2015/05/cheesy-beer-bread-with-quinoa-millet-jalapeno-peppers/" id="yui_3_16_0_1_1431014193057_1977" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1431014193057_1976" style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Cheesy Beer Bread with Quinoa, Millet and Jalapeño Peppers</span></span></a><span style="color: #333333;"><br /><span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="background: white;">Homemade Delish:</span></strong><span style="background: white;"> </span></span></span><a href="http://homemadedelish.com/2015/05/06/cheesy-zucchini-and-summer-squash/" id="yui_3_16_0_1_1431014193057_2001" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1431014193057_2000" style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Cheesy Zucchini and Summer Squash</span></span></a><span style="color: #333333;"><br /><span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="background: white;">Daisy at Home:</span></strong><span class="yiv9413837337apple-converted-space"><span style="background: white;"> </span></span></span></span><a href="http://www.daisyathome.com/2015/05/07/bell-pepper-pizza-recipe/%20" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Bell Pepper Pizza</span></span></a><span style="color: #333333;"><br /><strong><span style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Elephants and the Coconut Trees: </span></span></strong></span><a href="http://elephantsandthecoconuttrees.blogspot.com/2015/05/paneer-jalfrezi-indian-cottage-cheese-and-bell-pepper-quick-stir-fry.html" id="yui_3_16_0_1_1431014193057_1965" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1431014193057_1964" style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Indian Cottage Cheese & Bell Pepper Quick Stir-Fry</span></span></a><span style="color: #333333;"><br /><span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="background: white;">Weelicious:</span></strong><span style="background: white;"> </span></span></span><a href="http://weelicious.com/2013/10/02/cheesy-turkey-meatballs/" id="yui_3_16_0_1_1431014193057_1967" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1431014193057_1966" style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Cheesy Turkey Meatballs</span></span></a><span style="color: #333333;"><br /><span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="background: white;">Swing Eats:</span></strong><span class="yiv9413837337apple-converted-space"><span style="background: white;"> </span></span></span></span><a href="http://swingeats.blogspot.com/2015/05/frico-parmesan-cheese-crackers-gluten.html" id="yui_3_16_0_1_1431014193057_1969" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1431014193057_1968" style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Frico: Parmesan Cheese Crackers (gluten-free)</span></span></a><span style="color: #333333;"><br /><span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="background: white;">The Mom 100:</span></strong><span style="background: white;"> </span></span></span><a href="http://www.themom100.com/?p=5305" id="yui_3_16_0_1_1431014193057_1971" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1431014193057_1970" style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Leek, Mushroom and Goat Cheese Quiche</span></span></a><span style="color: #333333;"><br /><strong><span style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">FN Dish: </span></span></strong></span><a href="http://blog.foodnetwork.com/fn-dish/2015/05/6-ways-to-one-up-side-dish-favorites-with-cheese-sensational-sides/" id="yui_3_16_0_1_1431014193057_1974" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1431014193057_1973" style="background: white;"><span style="font-family: "Trebuchet MS", sans-serif;">6 Ways to One-Up Side Dish Favorites with Cheese</span></span></a></div>
Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-8300567019750174122015-04-23T09:00:00.000-07:002015-04-23T09:00:02.709-07:00Kale Salad with Lemon, Pecorino Romano, and Toasted Walnuts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwWI84QK0vTLncM09OLRrY1CoQjMz1WcrcHZzfXagJxP-pnTzuKb1ZcF00FlVF43NZ42BQnx7B2mlVgNTQ3usceGC7S1wJw_s6RYu5as-1_T6POiKNk2akSQjeycZQ2Mww_pB3TttQrfv/s1600/IMG_0629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwWI84QK0vTLncM09OLRrY1CoQjMz1WcrcHZzfXagJxP-pnTzuKb1ZcF00FlVF43NZ42BQnx7B2mlVgNTQ3usceGC7S1wJw_s6RYu5as-1_T6POiKNk2akSQjeycZQ2Mww_pB3TttQrfv/s640/IMG_0629.JPG" height="588" width="640" /></span></a><br />
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<span style="font-family: Verdana, sans-serif;">Only in the past couple of years have I discovered how awesome kale is. When talking about dark leafy greens, the nutritional powerhouse that is kale resides on top. My favorite way to prepare kale had been making chips out of them. The standard procedure consisted of lightly coating the whole kale leaves, stalk removed, season, and bake in oven at low temperature until crisp. Delicious, but too oily for me to call healthy. Then I kept hearing more about kale salad, where the kale is broken down by acid and then dressed. Hm. I usually steer clear of putting any acid into any green vegetables, knowing that breaks down chlorophyll, along with the nutritional content and flavor, as well as transforming it into a drab olive green. </span><br />
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<span style="font-family: Verdana, sans-serif;">Somehow kale salad works on a few different levels. First off, it is delicious. The preparation proves to be super easy without having to cook anything, with the exception of maybe toasting some nuts. This salad gets better upon refrigeration, whereas traditional salads which turn to mush. Even after 4 days of sitting in the fridge, it tasted just as fresh as the first day I made it. I decided to use an Italian approach to this salad, using lemon juice for the acid, lemon zest for brightness, Pecorino Romano cheese (sheep milk, lactose-free), toasted walnuts, and olive oil. My favorite cheese right now is Pecorino Romano, with its perfect balance of salty with that distinctive sheep cheese flavor.</span><br />
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<b><span style="font-family: Verdana, sans-serif;">Ingredients:</span></b></div>
<span style="font-family: Verdana, sans-serif;">1 bunch of Lacinato/dinosaur kale</span><br />
<span style="font-family: Verdana, sans-serif;">2 lemons, juice of (zest before juicing)</span><br />
<span style="font-family: Verdana, sans-serif;">1 lemon, zest of</span><br />
<span style="font-family: Verdana, sans-serif;">1 garlic clove, grated</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup finely grated Pecorino Romano cheese</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup toasted walnuts, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">salt, pepper, chili flakes to taste</span><br />
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<b><span style="font-family: Verdana, sans-serif;">Procedure:</span></b></div>
<span style="font-family: Verdana, sans-serif;">Wash the kale well. Remove stalk, and chiffonade into thin strips. Place in a large (preferably glass) bowl. Zest one of the lemons, and put aside. Juice both lemons, put 1/2 the juice in with the kale (the other 1/2 set aside) and massage thoroughly with clean hands. Cover bowl and place in fridge.</span><br />
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<span style="font-family: Verdana, sans-serif;">In a small bowl, combine the remaining lemon juice, the lemon zest, grated garlic, romano cheese, walnuts, olive oil, salt, pepper, and chili flake. Mix and taste. Adjust seasonings for you preference. Add this dressing to the messaged kale and toss well until completely combined. Store in fridge and serve as needed. Makes 4-6 servings. That simple.</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">-Erin Swing</span><br /><span style="font-family: Verdana, sans-serif;">Swing Eats</span><br /><span style="font-family: Verdana, sans-serif;"></span><br /><span style="font-family: Verdana, sans-serif;">This is part of <b>Food Network's Sensational Sides Food Fest</b>. Check out<span style="color: #b45f06;"> <span style="color: #990000;"><b><a href="http://blog.foodnetwork.com/fn-dish/"><span style="color: #cc6600;">The FN Dish</span></a></b></span></span>. The spring food we're focusing on here are green salads. On twitter, we're tagging<span style="color: #990000;"> <b><a href="https://twitter.com/search?q=%23SensationalSides&src=typd" target="_blank"><span style="color: #cc6600;">#SensationalSides</span></a></b></span>. Here’s the link to our Pinterest board: </span></span><a href="http://pinterest.com/foodnetwork/lets-pull-up-a-chair/" id="yui_3_16_0_1_1427384095728_1908" rel="nofollow" target="_blank"><span style="color: #ff9700; font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">http://pinterest.com/foodnetwork/lets-pull-up-a-chair/</span></span></a><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">. Here are delicious green salad recipes from our other network bloggers:</span><br /><span id="yui_3_16_0_1_1429804604009_1957" style="background: white; color: #333333;"><strong></strong></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background: white; color: #333333;"><strong></strong></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background: white; color: #333333;"><strong>Creative Culinary:</strong></span><span style="background: white; color: #333333;"> </span></span><a href="http://creative-culinary.com/mixed-greens-with-smoked-mozzarella-and-warm-roasted-garlic-dressing" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Mixed Greens with Smoked Mozzarella and a Warm Roasted Garlic Dressing</span></span></a><span id="yui_3_16_0_1_1429804604009_1964" style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong id="yui_3_16_0_1_1429804604009_1963"><span id="yui_3_16_0_1_1429804604009_1962" style="background: white;">The Cultural Dish:</span></strong><span id="yui_3_16_0_1_1429804604009_1965" style="background: white;"> </span></span></span><a href="http://theculturaldish.blogspot.com/2015/04/three-quick-and-easy-salad-recipes.html" id="yui_3_16_0_1_1429804604009_1967" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1429804604009_1966" style="background: white;"><span style="font-family: Verdana, sans-serif;">Three Quick and Easy Salad Recipes</span></span></a><span id="yui_3_16_0_1_1429804604009_1971" style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">Napa Farmhouse 1885:</span></strong><span class="yiv3425512335apple-converted-space" id="yui_3_16_0_1_1429804604009_1970"><b id="yui_3_16_0_1_1429804604009_1969"><span id="yui_3_16_0_1_1429804604009_1968" style="background: white;"> </span></b></span></span></span><a href="http://napafarmhouse1885.blogspot.com/2015/04/salad-greens-with-sun-dried-tomato.html" id="yui_3_16_0_1_1429804604009_1973" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1429804604009_1972" style="background: white;"><span style="font-family: Verdana, sans-serif;">Salad Greens with Sun Dried Tomato Vinaigrette</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">Red or Green:</span></strong><span style="background: white;"> </span></span></span><a href="http://redorgreenchile.blogspot.com/2015/04/salad-greens-with-basic-balsamic.html" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Salad Greens with Basic Balsamic Vinaigrette</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">The Heritage Cook:</span></strong><span style="background: white;"> </span></span></span><a href="http://theheritagecook.com/chopped-steakhouse-style-salad-gluten-free" id="yui_3_16_0_1_1429804604009_1975" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1429804604009_1974" style="background: white;"><span style="font-family: Verdana, sans-serif;">Chopped Steakhouse-Style Salad (Gluten-Free)</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">Weelicious:</span></strong><span style="background: white;"> </span></span></span><a href="http://weelicious.com/2012/07/23/southwestern-salad/" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Southwestern Salad</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">Taste with the Eyes:</span></strong><span style="background: white;"> </span></span></span><a href="http://www.tastewiththeeyes.com/?p=38344" id="yui_3_16_0_1_1429804604009_1977" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1429804604009_1976" style="background: white;"><span style="font-family: Verdana, sans-serif;">Teacher Appreciation Farmers Market Salad</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">Swing Eats:</span></strong><span class="yiv3425512335apple-converted-space"><b><span style="background: white;"> </span></b></span></span></span><a href="http://swingeats.blogspot.com/2015/04/kale-salad-with-lemon-pecorino-romano.html" id="yui_3_16_0_1_1429804604009_1979" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1429804604009_1978" style="background: white;"><span style="font-family: Verdana, sans-serif;">Kale Salad with Lemon, Pecorino Romano, and Toasted Walnuts</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><b><span style="background: white;">Virtually Homemade:</span></b><span class="yiv3425512335apple-converted-space"><span style="background: white;"> </span></span></span></span><a href="http://www.virtuallyhomemade.com/2015/04/spinach-and-bacon-salad.html" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Spinach and Bacon Salad</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">Domesticate Me:</span></strong><span style="background: white;"> </span></span></span><a href="http://www.domesticate-me.com/8-gorgeous-green-salads-for-spring" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">8 Gorgeous Green Salads for Spring</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">Elephants and the Coconut Trees:</span></strong><span style="background: white;"> </span></span></span><a href="http://elephantsandthecoconuttrees.blogspot.com/2015/04/arugula-and-grapefruit-salad.html" id="yui_3_16_0_1_1429804604009_1981" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1429804604009_1980" style="background: white;"><span style="font-family: Verdana, sans-serif;">Arugula and Grapefruit Salad</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">Dishin & Dishes:</span></strong><span class="yiv3425512335apple-converted-space"><b><span style="background: white;"> </span></b></span></span></span><a href="http://www.dishinanddishes.com/?p=38515" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Tangle Thai Rainbow Salad</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><b><span style="background: white;">Homemade Delish:</span></b><span style="background: white;"> </span></span></span><a href="http://homemadedelish.com/2015/04/22/grilled-pineapple-spinach-salad/" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Grilled Pineapple Spinach Salad</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">FN Dish:</span></strong><span class="yiv3425512335apple-converted-space"><b><span style="background: white;"> </span></b></span></span></span><a href="http://blog.foodnetwork.com/fn-dish/2015/04/why-side-salads-are-the-best-salads-sensational-sides/" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Why Side Salads Are the Best Salads</span></span></a>Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com1tag:blogger.com,1999:blog-2733445621776352650.post-77621881251842409892015-04-16T09:00:00.000-07:002015-04-16T09:00:12.621-07:00Stir-Fried Quinoa with Chinese Vegetables<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEzfDPntuW-H4ggOPjViKNoifRzANHJZRXRhMRfVvlPbB3SUg_JIYT9z4dOOhRAfalREgEDhrdw7qnWvqLwzUF1awPM6Dd_Zh2ZanG8BUr4eUBA5_Kl50xeGv_QhiG-gkq6ctJF-VzUsW/s1600/quinoa+stir-fried+chinese+veggies+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEzfDPntuW-H4ggOPjViKNoifRzANHJZRXRhMRfVvlPbB3SUg_JIYT9z4dOOhRAfalREgEDhrdw7qnWvqLwzUF1awPM6Dd_Zh2ZanG8BUr4eUBA5_Kl50xeGv_QhiG-gkq6ctJF-VzUsW/s640/quinoa+stir-fried+chinese+veggies+1.JPG" height="546" width="640" /></span></a><br />
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<span style="font-family: Verdana, sans-serif;">To be honest, I never heard of quinoa (pronounced: keen-wah) before my Celiac diagnosis. After my initial consultation with a dietitian, 12 years ago, I discovered a whole new world of grains that are gluten-free: quinoa, millet, buckwheat, teff, and so many others. They all have unique texture and taste as well as power-packed with nutrients. Quinoa has become one of my standbys. <span style="color: #660000;"><b><a href="http://en.wikipedia.org/wiki/Quinoa" target="_blank"><span style="color: #cc6600;">Quino</span></a><a href="http://en.wikipedia.org/wiki/Quinoa" target="_blank"><span style="color: #cc6600;">a</span></a></b></span> is an ancient, super-food from South America. It contains about 14% protein and all of the essential amino acids your body needs, i.e, it is a complete protein. Important tip with quinoa: it must be RINSED well with water (using a fine mesh sieve/strainer) before cooking it. There's this weird smelling enzyme that coats it and can be strong and wreck your senses. It is so worth the effort. <br /><br />I make quinoa up as pilafs, tabbouleh, steamed. This time, I let my fridge dictate what method to use for my quinoa love. I saw small bok choy, giant shiitake mushrooms, and green onions. I worked at a Chinese restaurant for 10 years and still influences how I shop for (shopping at Asian markets regularly) and cook my food. Yes, why not - stir-fried quinoa?! It's like the new <span style="color: #660000;"><b><a href="http://en.wikipedia.org/wiki/Chinese_Peruvian" target="_blank"><span style="color: #cc6600;">Chinese Peruvian</span></a></b></span> fusion cuisine that's becoming so hot: the Chinese immigrants from the 19th century influencing traditional Peruvian food. It worked! Such a different take on "fried rice" that feels new, healthy, interesting, reinvented. This recipe is a multi-step recipe and it's important to follow the directions in the right order for the best results. Even though this is a side dish, I will contest that this dish can stand on its own.<br /><br /><span style="color: #b45f06;"><b>Ingredients:</b></span><br />1 cup quinoa (rinsed well with water as mentioned above)<br />1 1/2 cups water or broth (of your choice)<br />1 teaspoon sesame oil<br />1 egg<br />1 tablespoon of coconut or vegetable oil (not olive oil, it will burn) <br />4-5 large shiitake sliced mushrooms (fresh! or regular fresh button type) <br />1/4 cup of Chinese cooking wine (I like the sweet kind with this)<br />1 medium bok choy, chopped<br />1 clove garlic, minced<br />2-3 stalks green onions, chopped<br />1 teaspoon chili sauce<br />about 1/4 cup of extra liquid as needed (water, broth) <br />salt and pepper to taste (yes, you can add soy sauce if you feel it is truly necessary)<br />extra sesame oil to finish as desired<br /><br /><b><span style="color: #b45f06;">Directions:</span></b></span><br />
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<li><span style="font-family: Verdana, sans-serif;">Cook the rinsed quinoa in 1 1/2 times the volume of water in a covered medium saucepan over low heat until absorbed, about 20 minutes. Remove lid, fluff with fork and allow to cool uncovered.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Heat up wok on medium high heat. Scramble egg with a splash of water, a pinch of salt, white pepper (if you have it) in a small bowl or cup with a fork. Put sesame oil in hot wok, swirl. Pour in egg, swirl and cook it as a thin layer without getting brown. Turn over once until just barely cooked. Cut heat. Cut into small strips/pieces and put in a cool bowl/plate and put aside.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">In that same wok heat up the coconut oil over medium-high heat. Add in sliced mushrooms and saute. Add in the wine, stirring constantly. Allow to get a good brown to them - good flavor. Add in the white parts of the bok choy, green onions, garlic, and chili sauce. Saute until those are slightly cooked down. Then add in the green sections of the bok choy and green onions with stirring. Once wilted, add in the quinoa. Stir, stir, stir. Add in liquid as needed if too dry. Trust your judgement. Taste for seasoning. Adjust salt, pepper, heat per your preferences. Cut the heat. Add in the scrambled egg and toss. Toss in a little sesame oil. Enjoy. Serves 4 healthy portions.</span></li>
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<span style="font-family: Verdana, sans-serif;">-Erin Swing</span><br />
<span style="font-family: Verdana, sans-serif;">Swing Eats</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">This is part of <b>Food Network's Sensational Sides Food Fest</b>. Check out<span style="color: #b45f06;"> <span style="color: #990000;"><b><a href="http://blog.foodnetwork.com/fn-dish/"><span style="color: #cc6600;">The FN Dish</span></a></b></span></span>. The spring food we're focusing on here are grains. On twitter, we're tagging<span style="color: #990000;"> <b><a href="https://twitter.com/search?q=%23SensationalSides&src=typd" target="_blank"><span style="color: #cc6600;">#SensationalSides</span></a></b></span>. Here’s the link to our Pinterest board: </span><a href="http://pinterest.com/foodnetwork/lets-pull-up-a-chair/" id="yui_3_16_0_1_1427384095728_1908" rel="nofollow" target="_blank"><span style="color: #ff9700; font-family: Verdana, sans-serif;">http://pinterest.com/foodnetwork/lets-pull-up-a-chair/</span></a><span style="font-family: Verdana, sans-serif;">. Here are delicious good to the grain recipes from our other network bloggers:</span><br />
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<span style="font-family: Verdana, sans-serif;"><span id="yui_3_16_0_1_1429198034051_1937" style="background: white; color: #333333;"><strong>Weelicious:</strong></span><span class="yiv9118612122apple-converted-space"><span style="background: white; color: #333333;"> </span></span></span><a href="http://weelicious.com/2011/01/11/mushroom-barley/" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Mushroom Barley</span></span></a><span id="yui_3_16_0_1_1429198034051_1944" style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong id="yui_3_16_0_1_1429198034051_1943"><span id="yui_3_16_0_1_1429198034051_1942" style="background: white;">Virtually Homemade:</span></strong><span class="yiv9118612122apple-converted-space"><span style="background: white;"> </span></span></span></span><a href="http://www.virtuallyhomemade.com/easy-yellow-rice.html" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Easy Yellow Rice</span></span></a><span id="yui_3_16_0_1_1429198034051_1947" style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><b id="yui_3_16_0_1_1429198034051_1946"><span id="yui_3_16_0_1_1429198034051_1945" style="background: white;">Feed Me Phoebe:</span></b><span class="yiv9118612122apple-converted-space"><span style="background: white;"> </span></span></span></span><a href="http://feedmephoebe.com/?p=9739" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Maple-Chia Overnight Oatmeal</span></span></a><span id="yui_3_16_0_1_1429198034051_1950" style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong id="yui_3_16_0_1_1429198034051_1949"><span id="yui_3_16_0_1_1429198034051_1948" style="background: white;">The Wimpy Vegetarian:</span></strong><span style="background: white;"> </span></span></span><a href="http://thewimpyvegetarian.com/2015/04/mujadara-with-roasted-tomatoes-and-greens/" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Mujadara with Roasted Tomatoes and Greens</span></span></a><span id="yui_3_16_0_1_1429198034051_1953" style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong id="yui_3_16_0_1_1429198034051_1952"><span id="yui_3_16_0_1_1429198034051_1951" style="background: white;">Jeanette's Healthy Living:</span></strong><span style="background: white;"> </span></span></span><a href="http://jeanetteshealthyliving.com/2015/04/indian-spiced-quinoa-pilaf-with-peas.html" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Indian Spiced Quinoa Pilaf with Peas</span></span></a><span id="yui_3_16_0_1_1429198034051_1956" style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong id="yui_3_16_0_1_1429198034051_1955"><span id="yui_3_16_0_1_1429198034051_1954" style="background: white;">The Heritage Cook:</span></strong><span style="background: white;"> </span></span></span><a href="http://theheritagecook.com/white-and-wild-rice-pilaf-sensationalsides" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">White and Wild Rice Pilaf</span></span></a><span style="color: #333333;"><br /><strong><span style="background: white;"><span style="font-family: Verdana, sans-serif;">The Mom 100: </span></span></strong></span><a href="http://www.themom100.com/the-mom-100-blog/red-quinoa-salad-with-arugula-artichoke-hearts-and-olives/?preview=true&preview_id=5373" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Red Quinoa Salad with Arugula, Artichoke Hearts and Olives</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">Napa Farmhouse 1885:</span></strong><span style="background: white;"> </span></span></span><a href="http://napafarmhouse1885.blogspot.com/2015/04/wild-mushroom-sweet-pepper-leek-risotto.html" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Wild Mushroom, Sweet Pepper & Leek Risotto</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">Red or Green:</span></strong><span style="background: white;"> </span></span></span><a href="http://redorgreenchile.blogspot.com/2015/04/spicy-barley-risotto.html" id="yui_3_16_0_1_1429198034051_1958" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1429198034051_1957" style="background: white;"><span style="font-family: Verdana, sans-serif;">Spicy Barley Risotto</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">Taste with the Eyes:</span></strong><span style="background: white;"> </span></span></span><a href="http://www.tastewiththeeyes.com/?p=38203" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Brown Rice Noodles paired with Tamarind Fish</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">The Cultural Dish:</span></strong><span style="background: white;"> </span></span></span><a href="http://theculturaldish.blogspot.com/2015/04/three-ways-to-make-risotto.html" id="yui_3_16_0_1_1429198034051_1960" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1429198034051_1959" style="background: white;"><span style="font-family: Verdana, sans-serif;">Three Ways to Make Risotto</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">Creative Culinary:</span></strong><span class="yiv9118612122apple-converted-space"><b><span style="background: white;"> </span></b></span></span></span><a href="http://creative-culinary.com/rice-and-egg-bowl-with-salmon-and-peas" id="yui_3_16_0_1_1429198034051_1962" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1429198034051_1961" style="background: white;"><span style="font-family: Verdana, sans-serif;">Rice and Egg Bowl with Salmon and Peas</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">Swing Eats:</span></strong><span class="yiv9118612122apple-converted-space"><b><span style="background: white;"> </span></b></span></span></span><a href="http://swingeats.blogspot.com/2015/04/stir-fried-quinoa-with-chinese.html" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Stir-Fried Quinoa with Chinese Vegetables</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">FN Dish:</span></strong><span style="background: white;"> </span></span></span><a href="http://blog.foodnetwork.com/fn-dish/2015/04/5-quirky-grain-switch-ups-you-gotta-try-sensational-sides/" id="yui_3_16_0_1_1429198034051_1964" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1429198034051_1963" style="background: white;"><span style="font-family: Verdana, sans-serif;">5 Quirky Grain Switch-Ups You Gotta Try</span></span></a>Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com1tag:blogger.com,1999:blog-2733445621776352650.post-76899366004991490672015-04-09T09:00:00.000-07:002015-04-09T09:00:01.800-07:00Roasted Fingerling Potatoes and Asparagus with Rosemary<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMoLOWNPJJno0kto7pt4040RS-vvGGElcI9dFfk5r9M2DrtVTG9kUnTSAi9yHv5vckhx2AcKCW4x2FJZuZkxZdhFYHEvs5j0M88Zrm-LiIzBnowgCtqrQm7V8Ld6DlOf1qQDILYRG5CcGT/s1600/IMG_3454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMoLOWNPJJno0kto7pt4040RS-vvGGElcI9dFfk5r9M2DrtVTG9kUnTSAi9yHv5vckhx2AcKCW4x2FJZuZkxZdhFYHEvs5j0M88Zrm-LiIzBnowgCtqrQm7V8Ld6DlOf1qQDILYRG5CcGT/s640/IMG_3454.JPG" height="640" width="640" /></a></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">The flavor imparted to asparagus by roasting is usually overlooked. Roasted potatoes with rosemary remains a standard in my culinary repertoire for many years. Why not combine the two in one winning side dish? As an Angeleno, I love to go to at least one farmer's market a week. The produce in Southern California blows my mind. This week I picked up a tiny bag of fingerling potatoes and a beautiful bunch of asparagus from the same vendor. Asparagus can hold their own against roasting and rosemary, just not the same time in the oven as potatoes. And the rosemary I was able to source from my yard. Really, it's impossible to over roast the potatoes. I love them on the crispy side. Only about five minutes is needed to roast the asparagus. Note on the potatoes: don't be tempted to use the red-skinned ones, they have too much sugar - will not cook up right in the oven and will burn.<br /><br /><span style="color: #b45f06;"><b>Ingredients:</b></span></span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 pound fingerling potatoes</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 bunch asparagus, fibrous ends removed</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 tablespoons good olive oil</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">salt and pepper to taste</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 tablespoon fresh chopped rosemary</span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><span style="color: #b45f06;">Directions:</span></b></span></span><br />
<ol>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Heat up oven to 375F. Clean, dry, and cut the fingerlings in half lengthwise. In a baking pan, combine the cut fingerlings, olive oil, and salt. Arrange the fingerlings cut side up. This way there's no need to turn them while cooking. Allow to turn golden brown, about 15-25 minutes.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Remove from oven. Cut the asparagus into ~2" segments on only the tender part. Toss in the pepper and rosemary, and more salt if need to taste. Again, arrange the fingerlings cut side up. Return to oven for about 5 minutes until the asparagus are very deep green. Remove and serve. Makes about 4 servings.</span></span></li>
</ol>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />-Erin Swing<br /> Swing Eats<br /><br />This is part of <b>Food Network's Sensational Sides Food Fest</b>. Check out<span style="color: #b45f06;"> <span style="color: #990000;"><b><a href="http://blog.foodnetwork.com/fn-dish/"><span style="color: #cc6600;">The FN Dish</span></a></b></span></span>. The spring food we're focusing on here are asparagus sides. On twitter, we're tagging<span style="color: #990000;"> <b><a href="https://twitter.com/search?q=%23SensationalSides&src=typd" target="_blank"><span style="color: #cc6600;">#SensationalSides</span></a></b></span>. Here’s the link to our Pinterest board: <a href="http://pinterest.com/foodnetwork/lets-pull-up-a-chair/" id="yui_3_16_0_1_1427384095728_1908" rel="nofollow" target="_blank"><span style="color: #ff9700;">http://pinterest.com/foodnetwork/lets-pull-up-a-chair/</span></a>. Here are delicious recipes for asparagus side dishes:</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<div class="yiv3553302989MsoNormal" id="yui_3_16_0_1_1428589805276_1958">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><span style="background: none repeat scroll 0% 0% white; color: #333333;">The Lemon Bowl:</span></b><span style="background: none repeat scroll 0% 0% white; color: #333333;"> </span><a href="http://thelemonbowl.com/?p=12776" rel="nofollow" target="_blank"><span style="background: none repeat scroll 0% 0% white;">20
Asparagus Recipes for Spring</span></a><span id="yui_3_16_0_1_1428589805276_2119" style="color: #333333;"><br />
<b id="yui_3_16_0_1_1428589805276_2118"><span id="yui_3_16_0_1_1428589805276_2117" style="background: none repeat scroll 0% 0% white;">Feed Me Phoebe:</span></b><span style="background: none repeat scroll 0% 0% white;"> </span></span><a href="http://feedmephoebe.com/?p=9697" rel="nofollow" target="_blank"><span style="background: none repeat scroll 0% 0% white;">White
Asparagus with Herby Sabayon Sauce</span></a><span id="yui_3_16_0_1_1428589805276_2116" style="color: #333333;"><br />
<b id="yui_3_16_0_1_1428589805276_2115"><span id="yui_3_16_0_1_1428589805276_2114" style="background: none repeat scroll 0% 0% white;">Dishing with Divya:</span></b><span class="yiv3553302989apple-converted-space"><span style="background: none repeat scroll 0% 0% white;"> </span></span></span><a href="http://dishingwithdivya.blogspot.com/2015/02/mock-guacamole-with-asparagus.html" rel="nofollow" target="_blank"><span style="background: none repeat scroll 0% 0% white;">Mock
Guacamole with Asparagus</span></a><span id="yui_3_16_0_1_1428589805276_2113" style="color: #333333;"><br />
<b id="yui_3_16_0_1_1428589805276_2112"><span id="yui_3_16_0_1_1428589805276_2111" style="background: none repeat scroll 0% 0% white;">Dishin & Dishes:</span></b><span class="yiv3553302989apple-converted-space"><span style="background: none repeat scroll 0% 0% white;"> </span></span></span><a href="http://wp.me/pYo6x-adO" rel="nofollow" target="_blank"><span style="background: none repeat scroll 0% 0% white;">Asparagus
Spinach Coconut Soup</span></a><span id="yui_3_16_0_1_1428589805276_2110" style="color: #333333;"><br />
<b id="yui_3_16_0_1_1428589805276_2109"><span id="yui_3_16_0_1_1428589805276_2108" style="background: none repeat scroll 0% 0% white;">Creative Culinary:</span></b><span style="background: none repeat scroll 0% 0% white;"> </span></span><a href="http://www.creative-culinary.com/grilled-asparagus-with-garlic-and-parmesan/" rel="nofollow" target="_blank"><span style="background: none repeat scroll 0% 0% white;">Grilled
Asparagus with Garlic and Parmesan</span></a><span id="yui_3_16_0_1_1428589805276_2107" style="color: #333333;"><br />
<b id="yui_3_16_0_1_1428589805276_2106"><span id="yui_3_16_0_1_1428589805276_2105" style="background: none repeat scroll 0% 0% white;">Jeanette's Healthy Living: </span></b></span><a href="http://jeanetteshealthyliving.com/2015/04/gluten-free-low-carb-pasta-with-asparagus-pancetta-and-pine-nuts-recipe.html" rel="nofollow" target="_blank"><span style="background: none repeat scroll 0% 0% white;">Low
Carb Pasta with Asparagus Pancetta and Pine Nuts</span></a><span id="yui_3_16_0_1_1428589805276_2104" style="color: #333333;"><br />
<b id="yui_3_16_0_1_1428589805276_2103"><span id="yui_3_16_0_1_1428589805276_2102" style="background: none repeat scroll 0% 0% white;">Weelicious: </span></b></span><a href="http://weelicious.com/2010/12/13/italian-asparagus-sticks-2/" rel="nofollow" target="_blank"><span style="background: none repeat scroll 0% 0% white;">Italian
Asparagus Sticks</span></a><span id="yui_3_16_0_1_1428589805276_2101" style="color: #333333;"><br />
<b id="yui_3_16_0_1_1428589805276_2100"><span id="yui_3_16_0_1_1428589805276_2099" style="background: none repeat scroll 0% 0% white;">The Heritage Cook:</span></b><span style="background: none repeat scroll 0% 0% white;"> </span></span><a href="http://theheritagecook.com/asparagus-caprese-salad-with-lemon-vinaigrette-gluten-free" rel="nofollow" target="_blank"><span style="background: none repeat scroll 0% 0% white;">Asparagus
Caprese Salad with Lemon Vinaigrette</span></a><span id="yui_3_16_0_1_1428589805276_2098" style="color: #333333;"><br />
<b id="yui_3_16_0_1_1428589805276_2097"><span id="yui_3_16_0_1_1428589805276_2096" style="background: none repeat scroll 0% 0% white;">Napa Farmhouse 1885:</span></b><span class="yiv3553302989apple-converted-space"><b><span style="background: none repeat scroll 0% 0% white;"> </span></b></span></span><a href="http://napafarmhouse1885.blogspot.com/2015/04/roasted-asparagus-nicoise.html" rel="nofollow" target="_blank"><span style="background: none repeat scroll 0% 0% white;">Roasted
Asparagus Nicoise</span></a><span id="yui_3_16_0_1_1428589805276_2095" style="color: #333333;"><br />
<b id="yui_3_16_0_1_1428589805276_2094"><span id="yui_3_16_0_1_1428589805276_2093" style="background: none repeat scroll 0% 0% white;">Red or Green:</span></b><span class="yiv3553302989apple-converted-space"><span style="background: none repeat scroll 0% 0% white;"> </span></span></span><a href="http://redorgreenchile.blogspot.com/2015/04/spicy-roasted-asparagus-leek-soup.html" rel="nofollow" target="_blank"><span style="background: none repeat scroll 0% 0% white;">Spicy
Roasted Asparagus & Leek Soup</span></a><span id="yui_3_16_0_1_1428589805276_2092" style="color: #333333;"><br />
<b id="yui_3_16_0_1_1428589805276_2091"><span id="yui_3_16_0_1_1428589805276_2090" style="background: none repeat scroll 0% 0% white;">Swing Eats:</span></b><span class="yiv3553302989apple-converted-space"><b><span style="background: none repeat scroll 0% 0% white;"> </span></b></span></span><a href="http://swingeats.blogspot.com/2015/04/roasted-fingerling-potatoes-and.html" id="yui_3_16_0_1_1428589805276_2034" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1428589805276_2033" style="background: none repeat scroll 0% 0% white;">Roasted
Fingerling Potatoes and Asparagus with Rosemary</span></a><span id="yui_3_16_0_1_1428589805276_2089" style="color: #333333;"><br />
<b id="yui_3_16_0_1_1428589805276_2088"><span id="yui_3_16_0_1_1428589805276_2087" style="background: none repeat scroll 0% 0% white;">The Cultural Dish: </span></b></span><a href="http://theculturaldish.blogspot.com/2015/04/asparagus-milanese-recipe.html" id="yui_3_16_0_1_1428589805276_2018" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1428589805276_2017" style="background: none repeat scroll 0% 0% white;">Asparagus
Milanese</span></a><span id="yui_3_16_0_1_1428589805276_2073" style="color: #333333;"><br />
<b id="yui_3_16_0_1_1428589805276_2072"><span id="yui_3_16_0_1_1428589805276_2071" style="background: none repeat scroll 0% 0% white;">The Wimpy Vegetarian: </span></b></span><a href="http://thewimpyvegetarian.com/2015/04/asparagus-carbonara-with-garlic-crumbs/" id="yui_3_16_0_1_1428589805276_2016" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1428589805276_2015" style="background: none repeat scroll 0% 0% white;">Asparagus
Carbonara with Garlic Crumbs</span></a><span id="yui_3_16_0_1_1428589805276_2076" style="color: #333333;"><br />
<b id="yui_3_16_0_1_1428589805276_2075"><span id="yui_3_16_0_1_1428589805276_2074" style="background: none repeat scroll 0% 0% white;">Taste with the Eyes:</span></b><span style="background: none repeat scroll 0% 0% white;"> </span></span><a href="http://www.tastewiththeeyes.com/?p=38174" id="yui_3_16_0_1_1428589805276_1963" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1428589805276_1962" style="background: none repeat scroll 0% 0% white;">Savory
Matzo Brei with Asparagus and Smoked Salmon</span></a><span id="yui_3_16_0_1_1428589805276_2079" style="color: #333333;"><br />
<b id="yui_3_16_0_1_1428589805276_2078"><span id="yui_3_16_0_1_1428589805276_2077" style="background: none repeat scroll 0% 0% white;">The Mom 100:</span></b><span id="yui_3_16_0_1_1428589805276_2086" style="background: none repeat scroll 0% 0% white;"> </span></span><a href="http://www.themom100.com/?p=5344&preview=true" id="yui_3_16_0_1_1428589805276_2083" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1428589805276_2082" style="background: none repeat scroll 0% 0% white;">It's
Simple Roasted Asparagus with Shallots and Parmesan</span></a><span style="color: #333333;"><br />
<b><span style="background: none repeat scroll 0% 0% white;">FN Dish: </span></b></span><a href="http://blog.foodnetwork.com/fn-dish/2015/04/the-asparagus-motto-the-simpler-the-better-sensational-sides/" id="yui_3_16_0_1_1428589805276_2081" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1428589805276_2080" style="background: none repeat scroll 0% 0% white;">The
Asparagus Motto: The Simpler, The Better</span></a></span></span></div>
Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0tag:blogger.com,1999:blog-2733445621776352650.post-68051154528323372562015-04-02T09:13:00.001-07:002015-04-08T09:12:38.883-07:00Greek Spinach Casserole (gluten-free)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsyaM9Rmk3_27qOXnirPjwVF-Kz18x3CyIXV27yRrPUzifhWUjZgx7VHYlXbyiKiwnY0qgyjbczp6pSadIpAWPAqsyQaN3kKwnvZuHUlCn0Lz0nNBRA9kug-RN-Z0oeVBC2WMlNbEijNm/s1600/spanakopita.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsyaM9Rmk3_27qOXnirPjwVF-Kz18x3CyIXV27yRrPUzifhWUjZgx7VHYlXbyiKiwnY0qgyjbczp6pSadIpAWPAqsyQaN3kKwnvZuHUlCn0Lz0nNBRA9kug-RN-Z0oeVBC2WMlNbEijNm/s640/spanakopita.JPG" height="448" width="640" /></span></a><br />
<div class="post-body entry-content" id="post-body-794827047994293475" itemprop="description articleBody">
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">The Greeks know how to do Easter. Spanakopita is a staple for Greek Easter, along with all the lamb. I also call this delicious treat spanakopita Minus The -Opita What the what?! You know, the Greek spinach pie with the phyllo - spanakopita without the phyllo. "Pita" means pie in Greek.... So I guess it's really more like Greek spinach casserole, but spanakopita minus the -opita sounds like more fun to me. I make this for just about every holiday and party that I'm asked to bring food throughout the whole year. This is super easy to make and everyone loves it. Better still, it is gluten-free, and can be served at any temperature. Since this recipe uses such few ingredients, the quality is paramount. Use fresh baby spinach, nice and tender green onions/scallions, and the best sheep's milk feta you can find. Please, for the love of god, don't ever buy the pre-crumbled feta. My favorite feta is the French sheep's milk feta cheese at Costco, which is super-affordable. Costco is a great place to buy the spinach, too.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">This would complement my <a href="http://swingeats.blogspot.com/2015/03/italian-style-smashed-potatoes.html" target="_blank"><strong><span style="color: #990000;">Italian Style Smashed Potatoes</span></strong></a> well. </span><br />
<u><span style="color: #990000;"><b><br /></b></span></u><u><span style="color: #990000; font-family: Verdana, sans-serif;"><b>Greek Spinach Casserole</b></span></u><br />
<span style="color: #b45f06; font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<ul><span style="font-family: Verdana, sans-serif;">
</span>
<li><span style="font-family: Verdana, sans-serif;">olive oil, 1/4 cup</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><span style="font-family: Verdana, sans-serif;">spinach, fresh, 1 pound</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><span style="font-family: Verdana, sans-serif;">salt, 1/2 teaspoon</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><span style="font-family: Verdana, sans-serif;">pepper, black &/or white, 1/2 teaspoon </span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><span style="font-family: Verdana, sans-serif;">dill, 1/2 teaspoon dry or 1 teaspoon fresh</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><span style="font-family: Verdana, sans-serif;">oregano, 1/2 teaspoon dry (optional)</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><span style="font-family: Verdana, sans-serif;">green onions/scallions, 1 bunch</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><span style="font-family: Verdana, sans-serif;">sheep's milk feta, 1/2 pound / 8 ounces</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><span style="font-family: Verdana, sans-serif;">eggs, 4 large, lightly scrambled</span></li>
<span style="font-family: Verdana, sans-serif;">
</span></ul>
<span style="color: #b45f06; font-family: Verdana, sans-serif;"><b>Directions:</b></span><br />
<ol><span style="font-family: Verdana, sans-serif;">
</span>
<li><span style="font-family: Verdana, sans-serif;">Preheat oven to 375F. Lightly spray a brownie pan (8x8). I used my work-horse toaster oven. </span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><span style="font-family: Verdana, sans-serif;">Heat up a large saute/fry pan or wok over medium heat. I find a wok works best, because it's kind of a bowl and reduces the need to get out a large mixing bowl. Put in the olive oil. Grab a large handful of the spinach, chop up the spinach into thick strips and immediately add into the wok. Saute with a spatula, and repeat this process handful by handful until gone. This way the moisture has time and space to cook off before adding in more spinach and you aren't overwhelmed with too much on the cutting board. Chop and cook as you go is the way to go. Add in the salt, pepper, dill, oregano and mix well. Chop up the scallions, white end first, add into the wok. Follow with the green part of the scallions, chopped. Turn off the heat. Allow to cool, stirring occasionally.</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><span style="font-family: Verdana, sans-serif;">Make sure the spinach mixture is not piping hot. Crumble up the feta coarsely and far from perfect and add into the spinach mixture and gently fold in. This is the time to add in taste, before adding in the eggs! Adjust seasonings as needed. Add in the eggs and carefully fold in mixture until somewhat homogeneous.</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><span style="font-family: Verdana, sans-serif;">Turn into the lightly oiled pan, smooth top with silicone spatula/spoon, and cook in a preheated (toaster) oven at 375F degrees for about 30 minutes. The top will turn a nice brown color. Allow to cool before cutting and serving. Makes about 9-12 portions, depending how you cut it.</span></li>
<span style="font-family: Verdana, sans-serif;">
</span></ol>
<span style="font-family: Verdana, sans-serif;">-Erin Swing</span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">Swing Eats</span><br /><span style="font-family: Verdana, sans-serif;"></span><br /><span style="font-family: Verdana, sans-serif;">This is part of <b>Food Network's Sensational Sides Food Fest</b>. Check out<span style="color: #b45f06;"> <span style="color: #990000;"><b><a href="http://blog.foodnetwork.com/fn-dish/"><span style="color: #cc6600;">The FN Dish</span></a></b></span></span>. The spring food we're focusing on here are Easter sides. On twitter, we're tagging<span style="color: #990000;"> <b><a href="https://twitter.com/search?q=%23SensationalSides&src=typd" target="_blank"><span style="color: #cc6600;">#SensationalSides</span></a></b></span>. Here’s the link to our Pinterest board: </span></span><a href="http://pinterest.com/foodnetwork/lets-pull-up-a-chair/" id="yui_3_16_0_1_1427384095728_1908" rel="nofollow" target="_blank"><span style="font-family: Verdana, sans-serif;"><span style="color: #ff9700; font-family: Verdana, sans-serif;">http://pinterest.com/foodnetwork/lets-pull-up-a-chair/</span></span></a><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">. Here are delicious recipes for Easter side dishes:</span></span><br />
<span id="yui_3_16_0_1_1427990068797_1967" style="background: white; color: #333333;"><strong><span style="font-family: Verdana, sans-serif;"></span></strong></span><br />
<span style="background: white; color: #333333;"><strong><span style="font-family: Verdana, sans-serif;">Feed Me Phoebe: </span></strong></span><a href="http://feedmephoebe.com/?p=9577" id="yui_3_16_0_1_1427990068797_1927" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1427990068797_1926" style="background: white;"><span style="font-family: Verdana, sans-serif;">Green Goddess Avocado Toasts with Roasted Spring Vegetables and Tahini Sauce</span></span></a><span id="yui_3_16_0_1_1427990068797_1971" style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong id="yui_3_16_0_1_1427990068797_1970"><span id="yui_3_16_0_1_1427990068797_1969" style="background: white;">Dishing with Divya:</span></strong><span class="yiv4836552034apple-converted-space"><span style="background: white;"> </span></span></span></span><a href="http://dishingwithdivya.blogspot.com/2015/03/thai-roasted-vegetables-with-peanut-coconut-sauce.html" id="yui_3_16_0_1_1427990068797_1954" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1427990068797_1953" style="background: white;"><span style="font-family: Verdana, sans-serif;">Thai Roasted Vegetables with Peanut Coconut Sauce</span></span></a><span id="yui_3_16_0_1_1427990068797_1974" style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong id="yui_3_16_0_1_1427990068797_1973"><span id="yui_3_16_0_1_1427990068797_1972" style="background: white;">Haute Apple Pie:</span></strong><span class="yiv4836552034apple-converted-space"><b><span style="background: white;"> </span></b></span></span></span><a href="http://hauteapplepie.com/2015/03/31/smoked-gouda-scalloped-potatoes/" id="yui_3_16_0_1_1427990068797_1940" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1427990068797_1939" style="background: white;"><span style="font-family: Verdana, sans-serif;">Smoked Gouda Scalloped Potatoes</span></span></a><span id="yui_3_16_0_1_1427990068797_1977" style="color: #333333;"><br /><strong id="yui_3_16_0_1_1427990068797_1976"><span id="yui_3_16_0_1_1427990068797_1975" style="background: white;"><span style="font-family: Verdana, sans-serif;">Food for 7 stages of Life: </span></span></strong></span><a href="http://wp.me/pXd8q-1rr" id="yui_3_16_0_1_1427990068797_1938" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1427990068797_1937" style="background: white;"><span style="font-family: Verdana, sans-serif;">Spicy Oven Roasted Brussels Sprouts</span></span></a><span id="yui_3_16_0_1_1427990068797_1980" style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong id="yui_3_16_0_1_1427990068797_1979"><span id="yui_3_16_0_1_1427990068797_1978" style="background: white;">The Recipe Specialist:</span></strong><span style="background: white;"> </span></span></span><a href="http://www.virtuallyhomemade.com/2014/05/spring-vegetable-tart.html" id="yui_3_16_0_1_1427990068797_1936" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1427990068797_1935" style="background: white;"><span style="font-family: Verdana, sans-serif;">Spring Vegetable Tart</span></span></a><span id="yui_3_16_0_1_1427990068797_1983" style="color: #333333;"><br /><strong id="yui_3_16_0_1_1427990068797_1982"><span id="yui_3_16_0_1_1427990068797_1981" style="background: white;"><span style="font-family: Verdana, sans-serif;">Napa Farmhouse 1885: </span></span></strong></span><a href="http://napafarmhouse1885.blogspot.com/2015/04/ceviche-appetizer.html" id="yui_3_16_0_1_1427990068797_1934" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1427990068797_1933" style="background: white;"><span style="font-family: Verdana, sans-serif;">Ceviche Appetizer</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">Red or Green:</span></strong><span style="background: white;"> </span></span></span><a href="http://redorgreenchile.blogspot.com/2015/03/taos-cowboy-caviar.html" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">Taos Cowboy Caviar</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><b><span style="background: white;">Creative Culinary:</span></b><span style="background: white;"> </span></span></span><a href="http://www.creative-culinary.com/avocado-and-orange-chopped-salad-with-orange-honey-mustard-dressing/" id="yui_3_16_0_1_1427990068797_1930" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1427990068797_1929" style="background: white;"><span style="font-family: Verdana, sans-serif;">Avocado and Orange Chopped Salad with Orange Honey Mustard Dressing</span></span></a><span id="yui_3_16_0_1_1427990068797_1943" style="color: #333333;"><br /><strong id="yui_3_16_0_1_1427990068797_1942"><span id="yui_3_16_0_1_1427990068797_1941" style="background: white;"><span style="font-family: Verdana, sans-serif;">Swing Eats: </span></span></strong></span><a href="http://swingeats.blogspot.com/2015/04/greek-spinach-casserole-gluten-free.html" id="yui_3_16_0_1_1427990068797_1932" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1427990068797_1931" style="background: white;"><span style="font-family: Verdana, sans-serif;">Greek Spinach Casserole (gluten-free)</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">Dishin & Dishes:</span></strong><span class="yiv4836552034apple-converted-space"><b><span style="background: white;"> </span></b></span></span></span><a href="http://www.dishinanddishes.com/deviled-egg-salad-dip/?doing_wp_cron=1427943482.6500599384307861328125" id="yui_3_16_0_1_1427990068797_1945" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1427990068797_1944" style="background: white;"><span style="font-family: Verdana, sans-serif;">Deviled Egg And Avocado Dip</span></span></a><span style="color: #333333;"><br /><span style="font-family: Verdana, sans-serif;"><strong><span style="background: white;">Daily*Dishin:</span></strong><span style="background: white;"> </span></span></span><a href="http://dailydishinblog.blogspot.com/2015/04/perfect-deviled-eggs-5-ways.html" id="yui_3_16_0_1_1427990068797_1947" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1427990068797_1946" style="background: white;"><span style="font-family: Verdana, sans-serif;">Perfect Deviled Eggs 5 Ways</span></span></a><span style="color: #333333;"><br /><strong><span style="background: white;"><span style="font-family: Verdana, sans-serif;">FN Dish: </span></span></strong></span><a href="http://blog.foodnetwork.com/fn-dish/2015/04/5-fuss-free-easter-side-dishes-sensational-sides/" rel="nofollow" target="_blank"><span style="background: white;"><span style="font-family: Verdana, sans-serif;">5 Fuss-Free Easter Side Dishes</span></span></a></div>
Erin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.com0