tag:blogger.com,1999:blog-19730352483037278232024-03-13T11:45:32.592-05:00Green and LeanAlihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.comBlogger375125tag:blogger.com,1999:blog-1973035248303727823.post-18115602357741138002023-03-12T15:59:00.000-05:002023-03-12T15:59:03.047-05:00Hot Cocoa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8ooM4-QAFZverdG8gHZIpP2FEkrdllQkylKJPw6MQSLL_J-YlyU2c6DW7KBn9L0YnRfRRaSfbK2p2ym3ewbsco4gF8om3cRBpuH1nPfMuonxKJFICO7awTEp1phnEzAnV13YJD6qSvyVEjdnsb5Uv8n0sb6LCHYgqYudZ-xVHIt-dLPCR0-8EdOwMg/s4032/050CB90B-9D1B-4E16-9354-5BFB9ECF1FF0.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8ooM4-QAFZverdG8gHZIpP2FEkrdllQkylKJPw6MQSLL_J-YlyU2c6DW7KBn9L0YnRfRRaSfbK2p2ym3ewbsco4gF8om3cRBpuH1nPfMuonxKJFICO7awTEp1phnEzAnV13YJD6qSvyVEjdnsb5Uv8n0sb6LCHYgqYudZ-xVHIt-dLPCR0-8EdOwMg/s320/050CB90B-9D1B-4E16-9354-5BFB9ECF1FF0.jpeg" width="240" /></a></div><br /><p>The perfect way to reward yourself after hiking, snowshoeing, or just playing in the snow is a mug of hot cocoa. This easy recipe is my favorite.</p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7v7Fdg0FIB0gJIwUz5aJfrDiNDyQ1zfTTdPXuKXgmlisvx_-slGv-i2_Wu5MIFH6MIO40TfVNZIU1Z6iMLDyGUwltAUyn0F7M2suo6s-yA0t8cfTRYb85jTiPCC4apJfO5lkrtJTWwFnVtFns1yZIpNGMB7Ya17EAwUQ4g_gwAUTO2Juy0m5M-pfpag/s4032/66785AEB-CBBE-47FB-BA31-60AC660CA03A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7v7Fdg0FIB0gJIwUz5aJfrDiNDyQ1zfTTdPXuKXgmlisvx_-slGv-i2_Wu5MIFH6MIO40TfVNZIU1Z6iMLDyGUwltAUyn0F7M2suo6s-yA0t8cfTRYb85jTiPCC4apJfO5lkrtJTWwFnVtFns1yZIpNGMB7Ya17EAwUQ4g_gwAUTO2Juy0m5M-pfpag/s320/66785AEB-CBBE-47FB-BA31-60AC660CA03A.jpeg" width="320" /></a></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLm27vDJRUlr_FKsKI23QL8PguifJobEovOuQhu4Rx-uqk5LoQu0y3ycjuToUTy3Lq8yUlqL8YZ_ohMl8WFjD0kjbgv7X_pXmOjMq0Q0sMQrGizAf9ikuv4k_XNfu88v8s6SXT2_Y4GE0h0cN6oG3bn8q1wnh5qnDcwMjkA5MBSeQdaG-esEVAhkmqXA/s4032/191C9A19-B7DC-4840-A6F8-2EFCC92C6536.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLm27vDJRUlr_FKsKI23QL8PguifJobEovOuQhu4Rx-uqk5LoQu0y3ycjuToUTy3Lq8yUlqL8YZ_ohMl8WFjD0kjbgv7X_pXmOjMq0Q0sMQrGizAf9ikuv4k_XNfu88v8s6SXT2_Y4GE0h0cN6oG3bn8q1wnh5qnDcwMjkA5MBSeQdaG-esEVAhkmqXA/s320/191C9A19-B7DC-4840-A6F8-2EFCC92C6536.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKCZeFbYYuvkT5dI_y2xzi5TmlUTX-P9ItYf5T96OstW49V76LK71a9dY-uSvVYMZ8-9rr_j0-wr4K4ppfQ5TtuTekATDuywpH1sgbN_Mjo7qmqog5qPKqj7KysR42Wetkd0JCKC6NfPDbLoMMTQWnPvQqtsGq8D217fMNjyVZfbYJ9M0VRcuVsYsnw/s4032/ADB67577-CEF9-45A3-9FA9-D046334D0F48.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKCZeFbYYuvkT5dI_y2xzi5TmlUTX-P9ItYf5T96OstW49V76LK71a9dY-uSvVYMZ8-9rr_j0-wr4K4ppfQ5TtuTekATDuywpH1sgbN_Mjo7qmqog5qPKqj7KysR42Wetkd0JCKC6NfPDbLoMMTQWnPvQqtsGq8D217fMNjyVZfbYJ9M0VRcuVsYsnw/s320/ADB67577-CEF9-45A3-9FA9-D046334D0F48.jpeg" width="240" /></a></div><br /><p><br /></p><div><b>Hot Cocoa<br /></b><i>Serves 4<br /></i>1/2 cup sugar<br />1/4 cup cocoa powder<br />1/4 cup water</div><div>Pinch of salt </div><div>4 cups milk (I like a combo of oat and regular for extra creaminess)</div><div>1 tsp vanilla</div><div><br /></div><div>Heat sugar, cocoa powder and water. Boil for a full minute. Add salt and milk and bring to a near boil. Remove from heat and add vanilla. </div><div><br /></div><div>Refrigerate leftovers.</div><p><i><br /></i></p><p><i><br /></i></p>Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com0tag:blogger.com,1999:blog-1973035248303727823.post-90081673206455108222019-08-20T16:34:00.001-05:002019-08-20T16:34:10.163-05:00Pizza Dough and Sauce<div class="separator" style="clear: both; text-align: justify;">
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We have settled into a nice routine and tradition in our house of eating pizza every Sunday night. I love knowing that the last night of our weekend will be a good dinner that everyone will eat, with leftovers for my Monday lunch bag that I'll look forward to eating.</div>
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Although I used to be terrified of yeast, thanks to Cook's Illustrated, I've mastered our pizza dough recipe and it uses only a handful of simple ingredients. I'm walking evidence that this recipe is literally foolproof. I typically make a batch every other Sunday and it makes enough dough for two very large pizzas. We make one pizza that night and freeze the other half of the dough for next Sunday.</div>
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I've also stumbled across a delicious recipe for pizza sauce that's way more cost effective than those little jars of sauce at the store. Anyone who knows me knows my favorite pizza topping is the sauce and my biggest complaint about delivery pizza is that there's either not enough of it, or it's not flavorful enough! This also makes a ton so we freeze it in batches for future pizza nights.<br />
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Parenting and adulting is hard. Pizza is easy. Pizza makes people happy. I like having ingredients in my freezer that make easy pizza and happy people on a weekly basis.<br />
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<strong><u>Pizza Dough</u></strong>, <em>makes 2 large pizzas</em><br />
4 cups all purpose flour<br />
1 packet rapid rise yeast (I've used regular yeast and it works fine)<br />
1.5 tsp salt<br />
2 Tbsp olive oil<br />
1.5 cups water, heated to 110 degrees<br />
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Pulse together flour, yeast, and salt in food processor. While processor is running, add olive oil and water and process for 30-40 seconds or until dough ball forms Let rest for 2 minutes then process for another 30 seconds.<br />
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Transfer to floured surface and knead lightly into a smooth dough ball, cover and rise for 1 hour or until doubled in size. Roll out and use immediately or freeze dough for use later.<br />
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<strong><u>Pizza Sauce</u></strong>, from <a href="https://www.budgetbytes.com/thick-rich-pizza-sauce/" target="_blank">Budget Bytes</a>, <em>makes enough for 2 large saucy pizzas</em><br />
1 clove of garlic, minced<br />
1 can (28 oz) whole peeled San Marzano tomatoes crushed with your bare hands<br />
1 can (6 oz) tomato paste<br />
1/2 Tbsp sugar<br />
3/4 tsp salt<br />
1/2 tsp dried oregano<br />
fresh cracked black pepper<br />
pinch of red hot chili peppers<br />
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Saute garlic in olive oil or butter until soft, add the rest of the ingredients and simmer for up to 30 minutes.<br />
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<strong><u>Grilled Pizza</u></strong><br />
Heat grill and pizza stone to 550 degrees. Roll out dough and transfer to a corn meal dusted peel. Carefully slide dough onto hot pizza stone. Grill covered for 5 minutes. Remove from grill, flip over and add sauce and toppings to grilled side. Return to grill for another 5-10 minutes or until cheese is melted and crust is perfectly done.<br />
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<br />Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com1tag:blogger.com,1999:blog-1973035248303727823.post-76611392655930600232018-07-16T13:36:00.004-05:002018-07-16T13:40:10.563-05:00Radish ToastThis blog. It started as my companion through many years of cooking for one on a vintage stove in a tiny house in the heart of a perfect city. Then, it challenged me to not forget about it during the early days of my marriage and the birth of our two babies in a slightly bigger house that needed lots of updating in the 'burbs. Now I'm in another kitchen. Hopefully one I'll stay in for awhile. We moved even further into the 'burbs and we're on a freaking cul-de-sac. But, the kitchen is lovely! It has color and character. It's got a DISHWASHER, people. And it makes me happy to cook in it.<br />
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We've lived here about a month, and the kitchen is a constant source of joy for me. So, while I don't have a whole lot of time to whip up exciting new recipes, I wanted to drop by and remind myself of my old friend bloggy and share my delicious lunch.</div>
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This is radish toast. The radish spread has 3 ingredients: radishes, goat cheese, chives (and salt and pepper of course). I plopped it on top of a piece of seedy toasted bread with some smooshed avocado. This is not necessary, but I'm glad I did it. I served it with some <a href="http://greenandlean09.blogspot.com/2018/01/quick-refrigerator-dill-pickles.html" target="_blank">refrigerator pickles</a>, tomatoes, and snap peas.<br />
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It was a good lunch.Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com2tag:blogger.com,1999:blog-1973035248303727823.post-72787368734991133852018-01-23T13:52:00.003-06:002018-01-23T13:57:43.043-06:00Italian Chopped Salad with Creamy Garlic DressingTucci Benucch is a restaurant in the Mall of America. I LOVED Tucci Benucch when I first lived in the metro after college. My good friend and former roommate Lindsey worked there for years. They have great happy hour specials and tasty, inexpensive food. Marney and I would go mall walking in the winter when it was too cold to be outside, and afterwards we always rewarded ourselves with a glass of wine and small plates from Tucci. <br />
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I am sure I've celebrated multiple birthdays and special occasions at Tucci. Their tiramisu (circa 10 years ago) was heaven on a plate. Tucci Benucch is closing next week after 25 years and I'm so sad to see it go, although I understand that the restaurant industry needs to be changing to keep up with the market.<br />
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The last two times I ate at Tucci, I had their Italian Chopped Salad, which is everything a chopped salad should be: crunchy, cheesy, tangy, pickly, savory, and everything cut into tiny little pieces. Since the restaurant is closing, I had to create an at-home version of the recipe. I found a great dressing on another blog and it's perfect with these ingredients. <br />
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And, not related to anything else, my sweet little Lucy has finally figured out how to eat from a spoon and is now a master at eating winter squash (and avocado, and bananas, and green beans, and oatmeal). It took her a couple months longer than Frankie to get the hang of it, but now her belly is full of new exciting calories every day. <br />
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<strong>Italian Chopped Salad with Creamy Garlic Dressing</strong>, inspired by Tucci Benucch, dressing from <a href="https://www.thekitchn.com/recipe-italian-chopped-salad-with-creamy-garlic-vinaigrette-recipes-from-the-kitchn-194812" target="_blank">The Kitchn</a><br />
1 head romaine lettuce<br />
1 small head cauliflower<br />
1 large bunch green beans<br />
1 red bell pepper<br />
1/2 pint cherry tomatoes<br />
1/4 cup pepperoncinis<br />
1 can hearts of palm, drained<br />
1 can garbanzo beans, drained<br />
1/2 cup parmesan cheese, finely shredded or grated<br />
2 cloves garlic, chopped<br />
1/3 cup red wine vinegar<br />
1 egg yolk<br />
1 tsp sugar<br />
1/2 tsp Dijon mustard<br />
1 cup extra virgin olive oil<br />
salt and pepper<br />
seasoned croutons, crushed<br />
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Chop the lettuce, cauliflower, green beans, bell pepper, cherry tomatoes, hearts of palm, and pepperoncinis into tiny pieces and mix in a big bowl. Add garbanzo beans and parmesan cheese.<br />
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In a blender, mix garlic, vinegar, egg yolk, sugar, and mustard. While blender is running, stream in olive oil. Mix dressing with chopped vegetables and season with salt and pepper.<br />
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Right before serving, mix in crushed seasoned croutons.<br />
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<br />Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com0tag:blogger.com,1999:blog-1973035248303727823.post-74951929344624372182018-01-23T12:55:00.002-06:002018-01-23T12:55:39.240-06:00Quick Refrigerator Dill PicklesI found these pictures in my phone from last August, when I was still on maternity leave with a 6-week old baby. It's fun to think of August right now, after a month of below zero temperatures and a recent blizzard! <br />
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Anyways, these pickles are freaking awesome. They are not sweet like <a href="http://greenandlean09.blogspot.com/2010/07/refrigerator-pickles.html" target="_blank">this version</a> I did a few years ago. They're tart and crunchy and perfect with grilled foods. They are so good that A) I actually left a comment on the original blog to let the author know how good they are, and B) I've given the recipe to others who have made them successfully.<br />
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So, even though the pics are 5 months old and we won't have farmer's market cucumbers or dill for a loooooonnnngggg time, I'm posting so that I have the recipe readily available to me forever!<br />
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<strong>Quick Refrigerator Dill Pickles</strong>, from <a href="http://www.mountainmamacooks.com/2013/08/quick-refrigerator-dill-pickles/" target="_blank">Mountain Mama Cooks</a><br />
2 heads garlic, cloves separated and peeled<br />
10 cups water<br />
5 cups distilled white vinegar<br />
1/4 cup plus 2 Tbsp salt (pickling or kosher or sea salt)<br />
several sprigs fresh dill<br />
1 Tbsp mustard seed<br />
1 Tbsp black peppercorns<br />
Lots of fresh small cucumbers, sliced on mandolin or cut into spears<br />
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Boil water and garlic together for 5 minutes, add vinegar and salt and boil until salt dissolves.<br />
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In mason jars, evenly distribute fresh dill sprigs, mustard seeds, black peppercorns, and boiled garlic cloves. Add sliced cucumbers until tightly packed. Pour boiled water/vinegar mixture over cucumbers to cover. Cool and refrigerate. You can eat them after a few hours, but they taste best after sitting overnight.Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com0tag:blogger.com,1999:blog-1973035248303727823.post-28695907505210424882017-10-21T17:47:00.003-05:002017-10-21T17:47:44.327-05:00Homemade SpaghettiO'sWow, I blinked and 18 months flew by since last I posted here. Life has been very, very good. I had the best summer of my life, staying home July through September with sweet little Lucy. I had grand plans for my maternity leave, to cook and prepare amazing summer meals from the garden or market. In reality, I was lucky to get myself showered every other day. Evenings with two little ones under two years old is no joke. One or the other always has my attention. It's exhausting and exhilarating, and I wouldn't trade it for the world.<br />
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Lucy isn't quite ready for baby food (that will come soon enough, since the little squirt just sprouted 2 teeth already!). And Frankie is generally a pretty good eater. His absolute favorite food is cottage cheese. But he'll also gobble up most fruit, raisins, carrots, peas, pasta, pizza, rice, potstickers, corn, toast, oatmeal, applesauce, yogurt, and of course anything sweet. He mostly avoids or ignores meat and potatoes.<br />
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He loves to help make smoothies. He'll eat most soups. We do homemade pasta every now and then and it's always a huge hit. I won't say he never gets processed food - animal crackers and goldfish are a standby snack. But I've really tried to stay away from it. At the lake this August, my mom tried to give him a microwave single serving cup of macaroni and cheese for the first time, and I was proud that he looked at it suspiciously for a long time before he tasted it. Naturally, he loved it. That stuff is like crack to kids. For his 2nd birthday I made a pseudo-homemade baked macaroni and cheese (it had a Velveeta and cheddar sauce) just to ensure the kids would eat it and it totally worked.<br />
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Frankie hasn't yet tried that old kid favorite canned SpaghettiO's yet, and I hope he never does. But Smitten Kitchen posted this dead simple recipe the other day that is PERFECT for families who need to get dinner on the table quick. I have no idea if it tastes like SpaghettiO's, but it looks like them and it is yummy. I liked the addition of chickpeas to amp up the nutritional value of the meal, but I can't lie to you...Frankie picked them all out. Next time I'll blend them into the boiling water sauce so he won't even know it's there.<br />
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I didn't have round circle pasta, but I had a bag of alphabet pasta that had been sitting in my cupboard since Frankie was in utero. In the past week, I've used that bag in this recipe, and two different soups. He loves picking out the letters. There seems to be a lot of "L - LUCY!" letters in this bag.<br />
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I recommend serving this with good bread and cheese (I had levain from Rustica and fresh smoked mozzarella), or a green salad, or both.<br />
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<b>Homemade SpaghettiO's</b>, adapted from <a href="https://smittenkitchen.com/2017/10/quick-pasta-and-chickpeas-pasta-e-ceci/" target="_blank">Smitten Kitchen</a><br />
<i>Serves 4</i><br />
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2 Tbsp olive oil<br />
3 large cloves of garlic, minced<br />
1 can tomato paste<br />
1 tsp salt<br />
fresh cracked black pepper, to taste<br />
1 can chickpeas, drained and rinsed<br />
1 cup small pasta shapes (orzo, alphabets, circles, etc)<br />
5 cups boiling water<br />
Parmesan cheese, freshly grated<br />
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Boil your water in a teapot or small pot.<br />
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In a large deep skillet, heat oil until shimmering over medium high heat. <br />
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Cook garlic for about 30 seconds to 1 minute, until fragrant and lightly browned. Add tomato paste, salt, and pepper and cook for 30 seconds more. Add chickpeas, pasta, and boiling water. Stir and reduce heat to low. <br />
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Simmer for 15 to 20 minutes or until pasta is soft. Taste and add more salt or pepper if needed. Top with freshly grated Parmesan cheese and serve immediately. Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com1tag:blogger.com,1999:blog-1973035248303727823.post-45043983075270211662016-04-07T14:35:00.005-05:002016-04-07T14:35:57.892-05:00Steel Cut Pumpkin OatsIf there's one recipe I've made over and over and over again since becoming a new mom, it's this one. The restorative powers of a hearty, healthy breakfast can not be overstated. <br />
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I generally have a pretty good little sleeper monkey, but some nights there are more wake ups than others, and a warm filling bowl of pumpkin oats is a great way to start a new day.<br />
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Since returning to work, I love having a grab and go serving of oats so this continues to be on rotation in my house while the weather stays cool! It's a simple, straightforward recipe that is delicious every time I make it. <br />
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I've tried a dairy free version with coconut milk, and I've tried it in the slow cooker. While both variations are edible, I found the pumpkin flavor muddied by the coconut milk, and the slow cooker gave the oats a somewhat less appetizing gummy texture. I recommend the baking option. Easy as (pumpkin) pie!<br />
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<strong>Steel Cut Pumpkin Oats</strong>, adapted slightly from <a href="http://www.thekitchn.com/recipe-baked-pu-159872" target="_blank">The Kitchn</a><br />
<em>Makes about 8 servings</em><br />
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2 Tbsp butter, divided<br />
1.5 cups steel cut oats<br />
1 can pumpkin, or 2 cups pumpkin/squash/sweet potato puree<br />
1/3 cup brown sugar<br />
1 tsp cinnamon<br />
1/2 tsp ground cloves<br />
1/4 tsp fresh grated nutmeg<br />
2 cups whole milk<br />
2.5 cups water<br />
1 tsp vanilla<br />
1/2 tsp salt<br />
1.5 cups toasted pecan pieces<br />
Optional: Maple syrup, cream, or whipped cream for serving<br />
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Preheat oven to 375 degrees.<br />
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In large oven safe pot, heat 1 Tbsp butter and sauté oats for 3 minutes until they smell toasty. Move oats to outside of pan and melt the other Tbsp butter in the middle. Add pumpkin puree and fry in butter for another 3 minutes. The mixture might get dark brown and stick to pan, that's OK.<br />
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Add sugar, cinnamon, cloves, and nutmeg and stir it all together. Then whisk in milk, water, vanilla, and salt. Scrape those brown spots off the pan and stir it all together. <br />
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Put a lid on the pot and bake for 35 minutes. Carefully remove lid and stir in toasted nuts. Eat immediately topped with a little drizzle of maple syrup and milk/cream or whipped cream.<br />
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I portion out individual servings into Tupperware for grab and go breakfasts throughout the week.<br />
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Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com0tag:blogger.com,1999:blog-1973035248303727823.post-82115290869047941522016-03-08T15:24:00.000-06:002016-03-08T15:33:05.422-06:00Crunchy Balsamic SlawThere is a lot I could write here about what has happened in the last 10 months, but I really don't want to take the time to do it. I had a baby 5 months ago. He is happy and healthy and I love him to pieces. I could write 10 posts just about the past 2 weeks and how much fun we have had introducing him to sweet potatoes, yogurt, and avocado.<br />
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But time is precious and I'd rather be somewhere other than on the internet in my free time now. My lunch hours are spent on a mad dash through the grocery store to grab ingredients for dinner. My evenings are filled with giggles and snuggles, baths and bedtime stories. Our dinners are often eggs or soup or (if I'm completely honest) delivered pizza or Thai takeout about once a week. Staying healthy with distractions in your life is no joke and I really haven't been as successful at it as I hoped I would be. I look back at some of my earlier blog posts and remember how much time I had to be creative in thinking up recipes, shopping, preparing everything, taking pictures, and writing about it! Ain't nobody got time for that now!<br />
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I will, however, take a few minutes to enter this great salad into the record! I've been spending way too much money on pre-packaged salad mixes from the grocery store to get my vegetables. I bought four bags of different flavor mixes last week (Asian, Sunflower Mix, Southwest, and BBQ Ranch). They were super simple to make and tasted fine, but they cost about four bucks each and I kept thinking that I could make it better.<br />
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Today I had a few free hours in the afternoon and I chose to spend them chopping vegetables! It was a luxury to leisurely tear the kale leaves from their stems and use a mandoline to slice carrots! I added in a few toasted seeds and a basic balsamic vinaigrette, and this was 10 times better than the bag mix. The best part is that it is prepared and ready to eat after work this week so I have more time to sing songs about frogs and bicycles to my little boy!<br />
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<b>Crunchy Balsamic Slaw</b><br />
Serves 4<br />
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1 bunch lacinato kale, stems removed and leaves julienned<br />
2 carrots, sliced thin on a mandoline<br />
1 stalk of broccoli, head chopped fine and stem sliced thin on a mandoline<br />
1/4 head red cabbage, sliced thin<br />
1/4 cup toasted sunflower and/or pumpkin seeds<br />
salt and pepper to taste<br />
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Dressing:<br />
2 Tbsp balsamic vinegar<br />
1 Tbsp dijon mustard<br />
1 Tbsp apple cider vinegar<br />
1 tsp honey<br />
4-6 Tbsp olive oil<br />
salt and pepper to taste<br />
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Put prepared vegetables in a large bowl. Shake dressing ingredients in mason jar or whisk together. Taste for seasoning and add more vinegar if you like it acidic, or more honey if you like it sweet. Toss dressing and veggies together and let sit for 5-10 minutes to let the flavors merge. It gets better the longer it sits.Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com0tag:blogger.com,1999:blog-1973035248303727823.post-28747390506763079562015-05-18T21:24:00.001-05:002015-05-18T21:24:54.902-05:00Greek Turkey Burgers with TzatzikiTime is marching on, and regardless of the fact that we want to travel and finish fixing up our house and prepare a nursery and sleep in and do all kinds of other childless things, yesterday marked the halfway point of my pregnancy. This bun is officially half baked. On one hand, I'm very excited to meet this body roommate of mine; yet on the other hand, I do not wish to rush into an entirely new life. <br />
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But really, life hasn't changed much around here. The biggest difference I can point to is the fact that I've traded my daily glass of wine for an almost daily scoop of ice cream. We are gearing up for another Memorial weekend camping trip and hosting dinner parties and doing yardwork and just living a happy newlywed life. I am enjoying every minute.<br />
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Frank had his good friend Mead over Saturday to help him with some work on our basement. I spent the lovely day running errands while they measured and hammered and sawed and Lord only knows what else down there. I went to Bill's Imported Foods for the first time in a long time to get some fresh kalamata olives, feta cheese, and pita bread.<br />
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When I returned home, it took merely minutes to throw together these simple burgers, and we all agreed they packed a giant flavor punch. <br />
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<strong>Greek Turkey Burgers</strong><br />
<em>Serves 4</em><br />
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1/2 yellow onion, diced<br />
2 cups spinach or kale, chopped<br />
1 Tbsp olive oil<br />
1 package lean ground turkey (1.25 lbs)<br />
1/4 cup crumbled feta cheese<br />
1/2 cup chopped pitted kalamata olives (or less to taste)<br />
2 Tbsp chopped sundried tomatoes<br />
2 Tbsp fresh dill (optional)<br />
1 tsp dried oregano (optional)<br />
salt and pepper to taste<br />
1 Tbsp olive oil<br />
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<strong>Tzatziki Sauce</strong><br />
1 cup Greek yogurt<br />
Juice of 1 lemon<br />
2-3 Tbsp fresh dill, chopped<br />
salt and pepper to taste<br />
1/2 English cucumber, grated on box grater<br />
2 Tbsp olive oil<br />
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Mix together and let sit for flavors to combine.<br />
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In a medium skillet, saute your onion in 1 Tbsp olive oil until softened. Add chopped spinach or kale and cook until wilted, about 1 minute. Cool.<br />
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In a large bowl, combine turkey, sautéed onion/spinach, feta, olives, sundried tomatoes, herbs, salt and pepper, and 1 Tbsp olive oil. Mix well and form into 4 patties. Refrigerate until ready to cook.<br />
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Grill 5-6 minutes on both sides, or until center is no longer pink.<br />
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Serve on pita or bun with cucumber, spinach, tomatoes, and tzatziki sauce.<br />
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Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com0tag:blogger.com,1999:blog-1973035248303727823.post-90154592736099379042015-04-28T12:48:00.003-05:002015-04-28T12:51:53.712-05:00Spinach PieHere's another entry for the "tasty but ugly" file. There are so many posts that fit that category on this site, I should probably consider it as a new title for the blog!<br />
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I can't even show you what this Spinach Pie looked like on a plate because it was such a mess! But as I sit here enjoying leftovers for lunch, I can't get over how yummy it is so I need to record the simple and healthy recipe.<br />
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Over a year ago, Frank and I were staying with his parents in St. Louis for his brother's wedding. I was perusing a coffee table photo book about the history of St. Louis, which I find to be a culturally-diverse and fun city with some really great food traditions. When I got to the section in the book about "The Hill" (the neighborhood settled by Italian immigrants), there was this recipe for Spinach Pie. It looked so healthy and simple, I wrote the recipe down in the Notes app on my phone. I've glanced at it occasionally ever since.<br />
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Last night, with Frank digging in the garden and me lounging on the patio swing, I decided it was time to try this recipe. It's crammed with three boxes of frozen spinach, so it's super iron-packed. And of course the Italian version of the recipe calls for fresh ricotta (pronounced by my father-in-law as "<em>ree-GOAT-ah</em>"), but I had only cottage cheese in my fridge (do not tell the aforementioned father-in-law this!) and it worked just fine. <br />
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This pie is a cross between a quiche, soufflé, and casserole, made with simple and basic ingredients in one bowl. Hard to beat, especially for busy working adults and/or parents. As I was eating this ugly food last night, the constant thought that kept flitting through my mind (other than "yum!") was, "this would be a great way to get a toddler to eat spinach!" <br />
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<strong>Spinach Pie</strong><br />
<em>Serves 6</em><br />
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1 large yellow onion, diced<br />
1 Tbsp olive oil<br />
1.25 cups bread crumbs<br />
1/2 cup grated Romano or Parmesan cheese<br />
1 cup red sauce (this is the Italian way of saying pasta/spaghetti/marinara sauce).<br />
3 boxes frozen spinach, thawed and water squeezed out<br />
1.5 cups ricotta or cottage cheese<br />
6 eggs<br />
1 tsp salt<br />
1/2 tsp black pepper<br />
pinch of crushed red pepper<br />
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Preheat oven to 350 degrees.<br />
Saute onion in olive oil. Add to a large bowl with all the other ingredients. Mix well. Pour into greased baking dish. Bake 75 minutes.<br />
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Serve with extra red sauce and grated cheese.<br />
<br />Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com1tag:blogger.com,1999:blog-1973035248303727823.post-47236628164830190562015-04-01T12:01:00.000-05:002015-04-01T12:47:02.413-05:00Mexican-Stuffed PeppersIt appears I have somewhat of a thing for "stuffed" recipes, as fully 67% of my last three posts feature something stuffed inside something else. Is it because I like to use vegetables in new and interesting ways? Or because serving some stuffed vessel is a convenient and beautiful way to present a meal? Or perhaps I just feel stuffed myself with a 14-week old alien mutating in my belly? The answer is all of the above.<br />
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I've made stuffed peppers twice this past winter, Italian-style with marinara sauce, but I can't for the life of me find the recipe I used! [<strong>Update</strong>: my friend Ann is the one who originally gave me the recipe and it's <a href="http://www.myrecipes.com/recipe/jasmine-rice-stuffed-peppers" target="_blank">this one</a>. She also recommends <a href="http://m.allrecipes.com/recipe/79805/stuffed-peppers-with-turkey-and-vegetables/?page=0" target="_blank">this one</a> for a rice-free version!] Tonight I threw these peppers together with a Tex-Mex flair because longtime readers are well aware of my everlasting affection for spicy south of the border food.<br />
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I was originally going to just stuff these peppers with rice, beans, and salsa, but found a ton of stuff in my fridge that needed to be used such as a rice/jalapeño/pea side dish, a package of ground turkey, the dregs of a jar of roasted salsa, and a smidge of leftover <a href="http://www.littlespicejar.com/homemade-red-enchilada-sauce/" target="_blank">enchilada sauce</a>. This is pretty simple to whip up yourself using what you have on hand or buying some simple ingredients like taco seasoning or enchilada sauce.<br />
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<b>Mexican-Stuffed Peppers</b></div>
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<i>Makes 4 large servings (I only made 2 servings and I have lots of leftover filling</i>)</div>
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4 bell peppers</div>
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1 package ground turkey</div>
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1 small yellow onion, diced</div>
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1 jalapeño, seeds removed and diced</div>
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Salt/pepper</div>
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1 Tbsp cumin</div>
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1 Tbsp ancho chili powder</div>
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1 tsp garlic powder</div>
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1 can black beans, drained</div>
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2 cups cooked rice</div>
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1 cup salsa</div>
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1/2 cup enchilada sauce or tomato sauce</div>
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1 cup shredded cheddar cheese</div>
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Heat oven to 350.</div>
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Cut peppers lengthwise and remove guts.</div>
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In large skillet over medium high heat, brown turkey with onion, jalapeño, and seasonings. Add beans, rice, salsa, and sauce and heat through. Taste and adjust seasonings.</div>
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Fill peppers to overflowing, cover, and bake 30 minutes. Remove cover, add cheese, and bake another 10-15 minutes or until browned and bubbly.</div>
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Serve with Greek yogurt, avocado, lime juice, and/or your other favorite Mexican accompaniments.</div>
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Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com1tag:blogger.com,1999:blog-1973035248303727823.post-12385743641906949552015-01-15T17:04:00.000-06:002015-01-15T17:04:12.831-06:00Lentil and Mushroom Shepherd's PieThe second I saw this shepherd's pie on The Kitchn website, I knew I was going to make it. My carnivorous husband declared it "meaty!" even though it's vegan. I thought it was the perfect healthy but comforting January dinner. Very flavorful and satisfying! Will definitely make again.<br />
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I served it with that awesome <a href="http://notwithoutsalt.com/winter-white-salad/" target="_blank">Winter White Salad</a> (which I've mentioned a hundred times on this blog!! Make it!!), but made less white by adding parsley leaves and pomegranate seeds.<br />
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I highly recommend baking and pureeing your sweet potatoes in advance, just to simplify your dinner preparation if you're making this on a weeknight. Once that's done, it's a simple boil and sauté operation before throwing it in the oven for a brief stint. <br />
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Too bad it photographs so poorly! Don't judge this book by its cover please!</div>
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<strong>Lentil and Mushroom Shepherd's Pie</strong>, from <a href="http://www.thekitchn.com/recipe-lentil-and-mushroom-sweet-potato-shepherds-pie-182683" target="_blank">The Kitchn</a><br />
<em>Serves 6</em><br />
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3 large sweet potatoes, baked and pureed<br />
1 cup brown lentils<br />
3/4 cup dry steel cut oats<br />
bay leaves (3 or 4)<br />
1 teaspoon salt<br />
2 packages (8 oz each) mushrooms (I used one button, one crimini), sliced<br />
1 medium onion, diced<br />
2 carrots, diced<br />
2 stalks of celery, diced<br />
2 cloves garlic, minced<br />
3/4 cup vegetable stock<br />
1/4 cup red wine<br />
1 Tbsp tomato paste<br />
1 Tbsp soy sauce or tamari<br />
2 tsp smoked paprika<br />
handful chopped parsley<br />
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Preheat oven to 350 degrees.<br />
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In a pot, boil 5 cups of water with your lentils, oats, bay leaves, and salt.<br />
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In a separate skillet, sauté mushrooms, onion, carrot, celery, and garlic in olive oil until softened. Season with salt and pepper.<br />
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Drain lentils/oats and combine with sautéed vegetable mixture. Add stock, wine, tomato paste, tamari, paprika, and parsley. Simmer for 5 minutes to marry all flavors. Taste and adjust seasoning if needed.<br />
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Pour mixture into casserole dish and spread sweet potatoes on top. Bake until hot and bubbly, about 20 minutes.Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com2tag:blogger.com,1999:blog-1973035248303727823.post-7219819705814371342014-12-17T21:39:00.000-06:002014-12-18T09:52:49.387-06:00Lasagna Stuffed Spaghetti SquashIt's just me, comin' at ya from a new kitchen and with a new last name after a brief 2-year break!<br />
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Life is very, very good here at Casa Verde and Lean (sorry, slipped into Italian, now that I am one). People constantly ask me , "How's married life?" and there is no truer answer than "GREAT." There are, of course, down sides: I live in the (ugh!!!) suburbs, there are no convenient co-ops, I miss my beautiful vintage oven, and it's not as easy to do my lake walks with my former neighbor and still BFF Marney. However, I wouldn't trade my husband for a thousand co-ops and vintage ovens and Marney and I still ralk our walks so I really am handling the transition with ease.<br />
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We cook often...sometimes competing over who gets the kitchen, sometimes collaborating, sometimes treating the other to a special meal. I have mostly been going back to old favorites on the blog like this <a href="http://greenandlean09.blogspot.com/2010/01/wasabi-pea-encrusted-tuna-steaks.html" target="_blank">tuna salad</a>, <a href="http://greenandlean09.blogspot.com/2010/05/avocado-boats.html" target="_blank">avocado boats</a>, <a href="http://greenandlean09.blogspot.com/2011/10/squash-and-apple-soup-with-wild-rice.html" target="_blank">squash and wild rice soup,</a> and lots of frittatas, homemade pizzas, and risottos.<br />
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This stuffed squash recipe was one I tried a few months ago, and I wanted to resurrect this blog right away to record it! I didn't, but made the meal again and again, each time thinking longingly of the blog and how perfectly it fits all my criteria for a G&L recipe. It cooks in no time, it has only a few ingredients and none are processed, and it satisfies a wide variety of special diets: diabetics, gluten-freers, and is easily adaptable to be vegetarian (just sub more mushrooms for the turkey). Feel free to substitute spinach for kale, or skip it all together. Add whatever you like in your lasagna!<br />
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I'm not sure when or if I'll post any more here, but it's nice to have my online recipe resource alive again! Merry Christmas!<br />
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<b>Lasagna-Stuffed Spaghetti Squash</b>, from T<a href="http://www.thekitchn.com/recipe-lasagnastuffed-spaghetti-squash-recipes-from-the-kitchn-208523" target="_blank">he Kitchn</a><br />
<i>Makes 4 very generous portions with leftover filling</i><br />
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2 spaghetti squash, halved and seeds scooped out <br />
1 pkg ground turkey<br />
1 medium onion, diced fine<br />
1 package button mushrooms, cleaned and sliced<br />
4 cloves garlic, diced fine<br />
1 bunch kale, stems removed and chopped<br />
1 28-oz can crushed or chopped tomatoes or spaghetti sauce<br />
1 cup cottage cheese, ricotta, small log goat cheese, or 4 oz cream cheese, optional but good!<br />
Salt, pepper, crushed red pepper, and dried oregano to taste<br />
Shredded mozzarella and Parmesan<br />
Fresh basil, for garnish<br />
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Heat oven to 350 degrees. Roast oiled, salted, peppered squash halves cut side down on pan until tender, about 45-60 minutes.<br />
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Meanwhile, brown turkey and onion in skillet. Add mushrooms and cook 5 minutes. Add garlic and kale and wilt. Add tomatoes. Season everything to taste after each ingredient addition with salt, pepper, a pinch of crushed red pepper, and dried oregano. Simmer together on low for 10 minutes or so. Add cottage, ricotta, goat, or cream cheese (which is not necessary but makes this so delicious!).<br />
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Scoop out some of the spaghetti squash flesh to make a bigger well (add flesh to rest of your filling mix). Scoop filling into wells, top with shredded mozzarella and Parmesan and put under broiler to melt cheese. Serve garnished with fresh basil.<br />
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Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com2tag:blogger.com,1999:blog-1973035248303727823.post-51834469432705807752012-12-26T20:49:00.000-06:002012-12-26T20:50:01.011-06:00Top Ten of Green and Lean '12<div class="MsoNormal" style="border-collapse: collapse; color: #222222; font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>"And so happy Christmas, I hope you had fun. </i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Another year over, and a new one just begun." </i> </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- John Lennon</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I started this blog four years ago. At that time, I had recently turned 30 and decided I needed to overhaul my lifestyle habits to include more physical activity and healthy balanced nutritious eating. I wasn’t willing to go the "diet" rice cake and cayenne water route, however, so I spent many hours in my kitchen cleaning, chopping, preparing, and cooking a lot of vegetables. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Since I needed a place to record all the great healthy food I was cooking and eating, I started this Green and Lean blog. It kept me accountable, it kept me entertained, and it kept me busy. I have loved every minute of this blog.<u></u><u></u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Green and Lean has MORE than served its intended purpose in my life. Throughout these four years, I’ve maintained a significant weight loss, I’ve discovered new foods, I’ve become more confident in the kitchen, and I’ve really enjoyed my readers and commenters.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And, as often happens in life, things grow and change. I have grown and changed. I no longer want to spend one or two nights a week taking photographs (I was terrible at that part anyways) and trying to think of something interesting to say about me or my food. I am finding myself more often re-making a good recipe from the archive, rather than trying to dream up something new. And, I'm finding a majority of my time now needs to be spent outside of the kitchen with people I care about.<u></u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So, it's time to say goodbye to this space I've called my little slice of the Internet for the last four years. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Please know I will continue to live as much as possible according to the food philosophy I preach here. I will continue to eat as much homemade food as I can: mostly fruits, vegetables, and whole grains, some fish, seafood, and poultry, excellent quality cheese, lots and lots of red, white, pink, and sparkling wines, and occasional homemade, all-natural sweet indulgences. It makes sense for me, and seems to be working. My health has never been better.<u></u><u></u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thank you so much for reading, commenting, talking to me or listening to me talk about food, or sharing this blog with others. I would have NEVER kept it up for this long without your awesome feedback. I am so blessed to be surrounded by such supportive people, both in person and virtually. <u></u><u></u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">May your 2013 and beyond be filled with amazing meals, shared with wonderful people. And, if you see me around, PLEASE tell me all about it!</span></div>
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<b><u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Here are my favorite recipes of 2012:<u></u><u></u></span></u></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10. <a href="http://greenandlean09.blogspot.com/2012/06/strawberry-icebox-cake.html" target="_blank">Strawberry Icebox Cake</a> – A dead simple and beautiful summer dessert. I know lots of you have made it, because you’ve told me about it! I’m glad you like it.<u></u><u></u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">9. <a href="http://greenandlean09.blogspot.com/2012/06/whats-dragon-bowl-i-ask-as-i-am-sitting.html" target="_blank">Dragon Bowl</a> – One giant bowl of nutrition, so similar to <a href="http://greenandlean09.blogspot.com/2009/10/winter-hippie-chow.html" target="_blank">Hippie Chow</a>. Use the <a href="http://greenandlean09.blogspot.com/2012/06/carrot-ginger-dressing.html" target="_blank">Carrot Ginger</a> dressing to switch it up if you get sick of the Tahini dressing!<u></u><u></u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8. <a href="http://greenandlean09.blogspot.com/2012/08/okonomiyaki.html" target="_blank">Okonomiyaki</a> – Just because I love saying it and I had a lot of fun writing that post. Sometimes I think I’m very hilarious. This was one of those times.<u></u><u></u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7. <a href="http://greenandlean09.blogspot.com/2012/01/almond-milk.html" target="_blank">Almond Milk</a> – So simple! So cheap! So devoid of fillers, additives, chemicals, sweeteners, and preservatives! It’s just plain silly to buy it in a carton when you can make it at home.<u></u><u></u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6. <a href="http://greenandlean09.blogspot.com/2012/11/rosettes-and-fattigmand.html" target="_blank">Rosettes and Fattigmand</a> – I only ate two tiny pieces of fattigmand on Christmas Eve, but we were all happy to have it on the sweets tray. It’s our heritage!<u></u><u></u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. <a href="http://greenandlean09.blogspot.com/2012/09/honey-mustard-roasted-chicken.html" target="_blank">Honey Mustard Roasted Chicken</a> – Everyone needs a “go-to” chicken recipe. This is mine. Perfect for entertaining and a guaranteed crowd pleaser.<u></u><u></u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. <a href="http://greenandlean09.blogspot.com/2012/07/grilled-zucchini-enchiladas.html" target="_blank">Grilled Zucchini Enchiladas</a> – Mexican food is probably what I crave most. This is a slightly healthier take on it. Plus it uses all that zucchini we have in the summer!<u></u><u></u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. <a href="http://greenandlean09.blogspot.com/2012/07/yoatmeal.html" target="_blank">Yoatmeal</a> – Nearly every weekday morning since this post I’ve eaten combined oats and yogurt for my breakfast. I like it with any combination of peanut butter, fruit, coconut, nuts, or whatever I can scrounge from the fridge or pantry. So filling, and a great start to every day.<u></u><u></u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. <a href="http://greenandlean09.blogspot.com/2012/03/easy-and-free-vegetable-stock.html" target="_blank">Vegetable Stock</a> – I use it all the time, and if I'm running low in the freezer, I panic. I use it for soups, risotto, cooking beans or grains, making gravy, etc. It’s FREE and takes only an hour. Plus you get second life out of your vegetable scraps. It’s the ultimate in recycling!<u></u><u></u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. <a href="http://greenandlean09.blogspot.com/2012/08/colins-garlic-citrus-shrimp.html" target="_blank">Colin’s Garlic Citrus Shrimp</a> – I can’t not mention <a href="http://www.colinfarbotko.blogspot.com/" target="_blank">him</a>, I miss him terribly. He and <a href="http://www.johannaolson.blogspot.com/" target="_blank">Johanna</a> have been a huge inspiration to me and motivation for getting and staying healthy. Knowing these two amazing individuals has cured me from ever again taking my health or the health of my loved ones for granted. If there is any silver lining in the awful diagnoses these two have faced, it's that they have both helped me change my life for the better, and for that I will be always grateful.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>ONE YEAR AGO: </b><a href="http://greenandlean09.blogspot.com/2011/12/top-ten-of-green-and-lean-11.html" target="_blank">Top Ten of Green and Lean '11</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>TWO YEARS AGO: </b> <a href="http://greenandlean09.blogspot.com/2010/12/top-ten-of-green-and-lean-10.html" target="_blank">Top Ten of Green and Lean '10</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>THREE YEARS AGO: </b> <a href="http://greenandlean09.blogspot.com/2009/12/top-ten-of-green-and-lean-09.html" target="_blank">Top Ten of Green and Lean '09</a></span></div>
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Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com2tag:blogger.com,1999:blog-1973035248303727823.post-59016022811242000182012-12-22T09:44:00.001-06:002012-12-22T09:44:52.396-06:00Mushroom StroganoffMerry Christmas boys and girls! Yesterday as I drove home from work, I heard Mary Lucia on The Current (an amazing Mpls <a href="http://minnesota.publicradio.org/radio/services/the_current/" target="_blank">public radio station 89.3 FM</a>, available to live stream online!) putting all stressed out people ON NOTICE.<br />
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Looch said, in a nutshell, if you are all stressed and cranky and grinchy this Christmas because you have lots of gifts to buy, food to prepare, places to go, and things to do, then you need to SUCK IT UP and GET OVER YOURSELF. Even if your family is crazy (which, frankly, they all are), you need to enjoy every single second with them. Because you never know how many Christmases you will have with them.<br />
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Well, Looch, you are so right on. It hit especially close to home for me, as I ache in sadness for one of my very closest and dearest friends who has dealt with unimaginable <a href="http://www.colinfarbotko.blogspot.com/" target="_blank">grief</a> and <a href="http://www.johannaolson.blogspot.com/" target="_blank">pain</a> this year. It's been an awful but important lesson for me to learn: do not take the health of your loved ones for granted.<br />
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Through the sadness, the only way I can think of to honor Colin and Johanna is to hug my family and friends as much as possible, say "I love you" frequently to those I love, spend time with them, and take care of my own health with nutritious food and activity. It seems like it's not enough, but indeed it is all I have to offer.<br />
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So this is the simple meal I made for a couple of friends this week as we met to wish each other a Merry Christmas. It's a super quick 30-minute meal, which leaves plenty of time for sharing a great bottle of red wine and catching up on each others' lives. Plus it's quite healthy, with lots and lots of mushrooms providing <a href="http://mushroominfo.com/benefits/" target="_blank">important B Vitamins and minerals</a>. Throw some oiled and salted broccoli in a 425 degree oven for 20 minutes and you've got a complete meal.<br />
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<b>Mushroom Stroganoff</b><br />
<i>Serves 4</i><br />
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2 Tbsp each olive oil and butter<br />
4 packages mushrooms (I used half crimini, half white button), sliced thick<br />
1 large yellow or white onion, diced<br />
1 Tbsp fresh thyme, leaves pulled from stems and chopped (dried would probably work too)<br />
2 Tbsp flour<br />
up to 2 cups vegetable stock/broth<br />
salt and pepper to taste<br />
1/2 tsp paprika<br />
1/2 cup sour cream or greek yogurt<br />
Egg noodles<br />
Flat leaf parsley<br />
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Start boiling a big pot of water for the noodles.<br />
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In a large skillet over medium high heat, saute mushrooms, onion, and thyme in the olive oil until they soften and begin to brown (about 8-10 minutes). They'll release a bunch of liquid, and then that liquid will start to cook down.<br />
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Drop your egg noodles into the boiling salted water and cook according to package instructions.<br />
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When the liquid has mostly cooked out of the mushrooms, add the butter and flour and stir together for at least 1 full minute. Slowly add the vegetable stock/broth and let cook 2-3 minutes to thicken. I used about 1.5 cups to get the right saucy gravy consistency. You can make it thicker or thinner by using more or less stock.<br />
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Season mushroom mixture with salt, pepper, and paprika to taste. Stir in sour cream and remove from heat. Serve over egg noodles and garnish with fresh parsley.<br />
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<b>ONE YEAR AGO:</b> <a href="http://greenandlean09.blogspot.com/2011/12/homemade-kahlua.html" target="_blank">Homemade Kahlua</a><br />
<b>TWO YEARS AGO:</b> <a href="http://greenandlean09.blogspot.com/2010/12/spicy-beans-and-tomatoes-on-polenta.html" target="_blank">Spicy Beans and Tomatoes on Polenta</a><br />
<b>THREE YEARS AGO:</b> <a href="http://greenandlean09.blogspot.com/2009/12/creamed-mushroom-and-artichoke-pasta.html" target="_blank">Creamed Mushroom and Artichoke Pasta</a><br />
<br />Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com2tag:blogger.com,1999:blog-1973035248303727823.post-91442996369740833262012-12-07T22:43:00.000-06:002012-12-07T22:43:08.695-06:00Baked Brie with Root Beer Cranberry SauceOnce again (sooner than I imagined possible), it's that time of year where I could either be:<br />
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A) Super cranky and fighting crowds at a mall trying to find a gift that can be considered thoughtful while cursing the mind shattering sounds of the Salvation Army bell ringers,</div>
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B) Blissfully spending evenings sipping holiday cocktails with my favorite people, decorating Christmas trees, and making seasons bright because I've purchased all my gifts online before Thanksgiving.</div>
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For the second year in a row, I've done option B. And. It. Has. Been. Fantastic. I'm totally the irritatingly cheerful one wishing everyone a Merry Christmas more than two full weeks before the big day. I have all my thoughtful presents wrapped, and some are even homemade (what else do you do when your boyfriend wants a Willie Nelson tree topper? You make it, of course)!<br />
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When the holiday spirit is all up in my business like this, I enjoy every day and night so much and I don't want December to end! Tonight Marney and I went for our first snowy walk of the season. It was beautiful and still outside, with tiny flakes slowly blanketing the path and our heads while also illuminating the beautiful Minneapolis lakes and parks. <br />
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Earlier this week, my amazing friend Ann (i.e. the Hostess with the Mostess) threw a lovely holiday dinner party and I brought this cheesy, nutty, sweet appetizer. The color is so perfectly suited to holiday parties, it's a beautiful addition to your menu and table. If you don't like brie, the sauce is just as good (if not better) as a condiment on a cheese tray, complementing Swiss, havarti, and bleu cheese exceptionally well.<br />
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The cranberry sauce recipe makes at least a quart and you won't need it all for your baked brie appetizer. I recommend you use leftover sauce in the following ways:<br />
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<ol>
<li>Shake 2 Tbsp sauce with 2 Tbsp balsamic vinegar and 4 Tbsp olive oil in a jar to make a dressing for a field green salad with feta and toasted nuts.</li>
<li>Mix 1 Tbsp sauce with 1 Tbsp mayonnaise and spread on a turkey or apple/cheddar sandwich.</li>
<li>Mix a spoonful or two into your morning yogurt or oatmeal (or <a href="http://greenandlean09.blogspot.com/2012/07/yoatmeal.html" target="_blank">yoatmeal</a>)</li>
<li>Drizzle a spoonful over ice cream.</li>
<li>Make a batch of piping hot popovers and eat slathered in sauce.</li>
<li>Substitute for jelly in a PB&J sandwich, or anywhere else you would use jelly (like in baking).</li>
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I got the recipe for this sauce from my co-worker Lori who's husband was an editor on a country cookbook several years ago (so sorry I can't find the name of the book) and this recipe is in the book. </div>
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<b>Baked Brie with Root Beer Cranberry Sauce</b></div>
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<i>Serves 6-8 as an appetizer, with lots of leftover cranberry sauce</i></div>
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1 can root beer</div>
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1 bag cranberries</div>
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1 cup sugar</div>
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1/2 cup brown sugar</div>
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1 Tbsp cornstarch</div>
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1 wheel brie cheese</div>
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3/4 cup chopped toasted pecans</div>
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Crackers, apple slices, and/or pear slices for serving.</div>
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Optional: pulse cranberries in a food processor. I did this because I like a more chutney-like consistency in my sauce.</div>
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In a medium saucepan over medium-high heat, bring root beer and cranberries to a boil. Whisk in sugars and cornstarch, reduce heat and simmer for 5 minutes, stirring occasionally. Chill to set.</div>
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To serve appetizer, preheat oven to 350 degrees. Cut top rind off brie. Scoop as much cranberry sauce and toasted pecans you can fit on top. Bake for 10-15 minutes, or until cheese is soft and gooey. Serve with crackers, or apple/pear slices.</div>
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<b>ONE YEAR AGO:</b> <a href="http://greenandlean09.blogspot.com/2011/12/roasted-vegetable-crepe-cake.html" target="_blank">Roasted Vegetable Crepe Cake</a></div>
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<b>TWO YEARS AGO:</b> <a href="http://greenandlean09.blogspot.com/2010/12/roasted-vegetable-mac-n-cheese.html" target="_blank">Roasted Vegetable Macaroni and Cheese</a></div>
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<b>THREE YEARS AGO:</b> <a href="http://greenandlean09.blogspot.com/2009/12/green-and-lean-loaf.html" target="_blank">Green and Lean Loaf</a></div>
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Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com1tag:blogger.com,1999:blog-1973035248303727823.post-30255559683327405442012-11-24T21:44:00.000-06:002012-11-24T21:58:44.895-06:00Rosettes and FattigmandMy ancestry is about 75% Scandinavian, mostly Norwegian and some Swedish. There's also a splash of German in my blood, too. But it's the Norsk in me that I identify with the most. In broad generalizations, we Norwegians are a peaceful, outdoorsy, mostly unemotional folk with a great work ethic. We also have varying degrees of Sarah Palin-esque accents and both of my grandpas sound like extras from the movie "Fargo." I have even let slip an "uff da" or two in moments of extreme awe or disbelief.<br />
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Unfortunately, in the food realm, Norwegians eat very bland white food that I have historically turned up my nose at. Lutefisk, or "fish jelly" was a horrifying annual occurrence at our Christmas Eve table until Grandma finally realized she was spending a lot of money and time on something that was only used as a punchline.<br />
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I've spent the better part of the past several months with a smart, kind, patient, cute, and witty Italian who loves food as much as I do. He's much better at embracing his heritage than me, though, and together we have enjoyed ziti, risotto, homemade pasta noodles, quick sauce, all-day sauce, ricotta raviolis, and more wine than I can remember. Two things have made themselves clear to me from this culinary experience: 1) I should be doing more yoga, and 2) I should take more pride in my Norwegian food traditions.<br />
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Our best Norwegian food traditions are the pastries on the Christmas cookie tray - Rosettes and Fattigmand (pronounced <i>futti mon</i>, hence the title on the recipe card - it means "poor man's cookie"). Both are white fried cookies sprinkled with sugar. Grandpa Bob always made these and the whole family would enjoy them with a glass of wine on Christmas Eve. After Grandpa's stroke a few years ago, he could no longer roll out the dough or handle the frying on his own. My mom and I started helping, and while Grandma Verna preps everything and tackles cleanup duty, Grandpa Bob is the lead sugarer and supervises with a critical eye for the right amount of dough thinness and fried doneness.<br />
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My mom has never really enjoyed this tradition as much as I did, so she was overjoyed when I told her the Italian would be helping me this year and learning our Norse fried cookie ways. While Italians will always win the culinary battle in any ethnic match, it was very fun to showcase some of my roots with him in this way.<br />
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Warning to vegetarians: these cookies are fried in lard. I'm sure you could use some other type of oil or fat, but that wouldn't be true to the recipe. Melt 2 pounds of lard in a large pan over high heat and when a frozen french fry bubbles up immediately, you know it's at the right temperature (this is how it's done, don't question the methods!).<br />
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We make Rosettes first, as they will fry up prettier with cleaner lard. And we use ancient Rosette molds that were purchased by my Grandma "many years ago" from "the store." That's what she said when I asked.<br />
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Both recipes below have a secret ingredient that for some reason is not included on the written recipe, and that's a splash of brandy. I have no idea why it's not written down, but it must be included to give the cookies an extra "tang" according to Grandpa. And, while I'm sure every scandihoovian family has their own methods of making these treats (powdered sugar is often used in place of regular sugar), this is how we do it and I'm proud of it!<br />
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<b>Rosettes</b><br />
Makes about 15-18 Rosettes<br />
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<i><u>Official recipe as written:</u></i><br />
2 eggs - whip with fork<br />
salt<br />
1 tsp sugar<br />
1 C. flour<br />
1 C. milk<br />
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Don't use much fat in pan or it bubbles over.<br />
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<i><u>Unofficial chef's notes from several years of practice:</u></i><br />
In a large pan, heat 2 pounds of lard until the right temperature (see 2 paragraphs above) and put your Rosette molds in the oil to get hot. In a small bowl with a flat bottom, beat 2 eggs, add a pinch of salt, 1 tsp sugar, 1 cup of milk, and don't forget the splash of brandy! Then add in 1 cup of flour and mix until lumps are gone, but don't overmix. Batter should be runny like pancake batter.<br />
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Take Rosette iron out of hot lard and dip in batter. Be careful to not go over top of mold, only dip in enough so batter goes up side of mold. Gently tap off excess batter and hold iron in lard until golden brown. Use a fork to pop Rosette off the iron and on to a paper towel covered pan. Immediately sprinkle with granulated sugar. Repeat until dough is gone. Cool Rosettes at room temperature, then store in an airtight container until Christmas.<br />
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Lard is too hot if batter won't stick to iron, or batter immediately pulls away from iron when dipped in fat.<br />
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<b>Fattigmand</b><br />
Makes a lot<br />
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<i>Official recipe translation:</i><br />
4 eggs beaten<br />
4 tablespoons sugar<br />
4 tablespoons cream<br />
1/4 tsp salt<br />
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<i>Unofficial chef's notes from several years of practice:</i><br />
We have never made a full batch of this, we always cut it in half.<br />
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Start in a medium bowl with 2 beaten eggs, add 2 Tbsp sugar, 2 Tbsp heavy whipping cream, salt, and don't forget the splash of brandy! Then add enough flour so that it comes together like a dough. Dump dough onto a well-floured table and start to knead more flour into the dough until it's no longer sticky.<br />
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Keep flouring table and rolling pin to avoid sticking. Cut dough in half and roll one half out into a large, thin circle. The thinner, the better. Use a pastry cutter with fluted edges, or a regular pizza wheel to cut vertical strips into the dough, about 2 inches apart. Then cut diagonal lines from bottom left to top right about 2 inches apart. You will end up with pretty diamonds. Use cutter to put 2 small air vent holes in the middle of each diamond, to help cookie stay flat while frying. Repeat with second half of dough.<br />
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Carefully peel diamonds from table (hopefully you used enough flour so it doesn't stick too much) and drop 3 or 4 at a time into the hot lard. Keep diamonds flat and flip once so it's evenly browned on both sides. Remove to a paper towel lined pan and immediately sprinkle with granulated sugar. Let Fattigmand cool to room temperature and store in an airtight container until Christmas.<br />
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<b>ONE YEAR AGO:</b> <a href="http://greenandlean09.blogspot.com/2011/11/roasted-mushrooms-over-creamy-polenta.html" target="_blank">Roasted Mushrooms over Creamy Polenta</a><br />
<b>TWO YEARS AGO: </b> <a href="http://greenandlean09.blogspot.com/2010/11/pinecone-cheeseball.html" target="_blank">Pinecone Cheeseball</a><br />
<b>THREE YEARS AGO: </b> <a href="http://greenandlean09.blogspot.com/2009/11/thanksgiving-shepherds-pie.html" target="_blank">Thanksgiving Shepherd's Pie</a><br />
<br />Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com4tag:blogger.com,1999:blog-1973035248303727823.post-9592400066758015162012-11-04T22:13:00.000-06:002012-11-04T22:13:08.505-06:00CioppinoCioppino is a San Francisco style stew with lots of fish and shellfish in a spicy tomato broth. It's very, very simple to make and tastes amazing if you use incredibly fresh fish and seafood.<div>
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For the freshest fish in Minnesota, you go to Coastal Seafoods. I got there at about 4:00 pm on Saturday. They were sold out of a lot of things, but I was fortunate to come home with some little sweet clams, shell-on tiger shrimp that were the daily special, and their last piece of monkfish, which was recommended to hold up pretty well in a stew.<br /><div>
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This Cioppino started with a batch of homemade stock (you could substitute store-bought if necessary). Two large frozen gallon bags of vegetable scraps went into a giant stockpot filled with water and shells from the shrimp from Coastal Seafoods. I let this simmer for an hour.</div>
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In another soup pot, saute a ton of aromatics in some butter and olive oil. I had onion, garlic, fennel, and leeks. When soft, add a can of diced tomatoes, some white wine, and 4 cups of the stock. After this has simmered together for awhile to let the flavors mingle, bring to a boil and add your clams and/or mussels. Cover and cook 5 minutes or until the shells open. Add shrimp and fish, turn off heat, and let sit covered for another 5 minutes. </div>
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I couldn't decide which part of this Cioppino I liked the best: the monkfish, the clams, or the shrimp. All three were absolutely top quality and cooked perfectly. The fish was firm and meaty and mild, the clams were sweet and tender, but the shrimp was the best: savory, buttery, and perfect.</div>
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Although I'm not actually a doctor, I'm pretty certain this meal has cured the common cold. I have anecdotal evidence. So, there's that. Plus it tastes great and is incredibly good for you. </div>
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<b>Cioppino</b></div>
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Makes 2 very large servings</div>
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4 cups fish stock (homemade if possible)</div>
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2 Tbsp olive oil</div>
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2 Tbsp butter</div>
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1 yellow onion, diced</div>
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2 ribs celery, diced</div>
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4 large cloves garlic, minced</div>
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1 bulb fennel, diced (reserve fronds)</div>
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2 leeks, sliced and cleaned</div>
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1 cup white wine</div>
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1 28-oz can diced tomatoes (San Marzano style recommended)</div>
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1 lb small clams, cleaned</div>
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1/2 lb shrimp, cleaned/shelled/de-veined</div>
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1/2 lb firm fish such as monkfish or halibut, cut into large pieces</div>
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juice of half a lemon</div>
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salt, pepper, and red chili flakes to taste</div>
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In a large soup pot, melt butter and oil over medium-high heat. Add onion, fennel, celery, garlic, and leeks and season with salt, pepper, and red chili flakes. Saute until soft, about 8 minutes. Add tomatoes, wine, and stock. Simmer for 10 minutes.</div>
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Bring to a boil and add clams. Cover and cook 5 minutes, or until clams open (discard any that don't open). Add shrimp and fish, cover and remove from heat. Let sit for 5 minutes, or until shrimp and fish are firm and cooked through.</div>
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Squeeze some fresh lemon juice over the stew and serve with crusty grilled bread rubbed with garlic.</div>
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<div>
<b>ONE YEAR AGO:</b> <a href="http://greenandlean09.blogspot.com/2011/11/chard-and-artichoke-stuffed-chicken.html" target="_blank">Chard and Artichoke Stuffed Chicken</a></div>
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<b>TWO YEARS AGO:</b> <a href="http://greenandlean09.blogspot.com/2010/10/mexi-turkey-juicy-lucy.html" target="_blank">Mexi Turkey Juicy Lucy</a></div>
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<b>THREE YEARS AGO:</b> <a href="http://greenandlean09.blogspot.com/2009/11/spinach-artichoke-whole-wheat-penne.html" target="_blank">Spinach Artichoke Whole Wheat Penne</a></div>
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Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com2tag:blogger.com,1999:blog-1973035248303727823.post-31205544432465504052012-10-29T23:42:00.001-05:002012-10-29T23:42:40.025-05:00Smoked Cheddar and Kale Dutch BabyIn the five weeks since last I posted, the Earth has continued to revolve, the sun has risen and set many times, the seasons have turned, and nothing has really changed. <br />
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Except that in my little slice of the planet, many things have changed. The funny thing about change is, even if you plan for it and know it will eventually happen, you are still punched in the gut when it actually does. The changes here at Green and Lean have been both expected and unexpected, happy and sad, welcome and unwelcome. It has been a crazy mix of emotional highs and lows.<br />
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Through all this, I have become so acutely aware of my tendency to connect with people through food. Whether it's remembering <a href="http://greenandlean09.blogspot.com/2009/05/guest-blogger-colin.html" target="_blank">epic meals cooked years ago</a> or making new memories by <a href="http://greenandlean09.blogspot.com/2012/09/honey-mustard-roasted-chicken.html" target="_blank">testing a recipe</a>, great food seems to be what I use to build relationships with like-minded foodies. <br />
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So, in an effort to repair my relationship with you like-minded foodie readers of G&L, I'm offering you a Smoked Cheddar and Kale Dutch Baby as an apology for my extended absence. A Dutch Baby is also called an oven pancake or skillet pancake. It's like a heavier version of a giant popover, often served sweet with powdered sugar and lemon juice. This version is savory with lots of healthy dark leafy greens but also plenty of butter and cheese to keep it rich and indulgent. <br />
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I brought home many great things from the Midtown Farmer's Market on Saturday (the last one of the year), including a huge bunch of dark green Tuscan kale and a brick of Wisconsin Smoky Cheddar. They paired wonderfully in this simple dinner. The original recipe had Ham and Swiss instead of the kale and cheddar, but I think Spinach and Goat Cheese or Mushroom and Gruyere sound awesome also.<br />
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Dutch Babies usually puff up dramatically in the oven but mine didn't, for some reason. Maybe I put in too much kale or my oven was too hot. It doesn't really matter because the end result, while maybe not as photogenic as other Dutch Babies, tasted great.<br />
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<b>Smoked Cheddar and Kale Dutch Baby</b>, adapted from Lund's and Byerly's Real Food magazine<br />
<i>Serves 4</i><br />
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1 cup all-purpose flour<br />
1/2 tsp salt<br />
1 cup milk<br />
4 large eggs<br />
1 1/2 tsp Dijon mustard<br />
3/4 cup grated smoked cheddar cheese (or cheese of your choice)<br />
3/4 cup sauteed kale and shallot (or other veggie or meat of your choice)<br />
1 Tbsp butter<br />
1 Tbsp olive oil<br />
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Preheat oven to 400 degrees, have ready a 10 inch round baking dish with tall sides. A pie dish would work perfectly, but I used my new cast iron skillet, a birthday present from mom and dad.<br />
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In a large bowl, whisk together milk, eggs, and mustard. Whisk in flour and salt and mix until just blended. Fold in 1/2 cup each cheese and kale. Refrigerate for 15 minutes.<br />
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Put butter and oil in skillet or baking dish and place in oven for 5 minutes to heat pan and melt butter. Remove and pour batter into hot pan. Bake 25 minutes. <br />
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Remove pan carefully from oven and sprinkle with remaining 1/4 cup each cheese and kale. Return to oven for 5 minutes to melt cheese and brown edges of pancake. Serve hot.<br />
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<b>ONE YEAR AGO:</b> <a href="http://greenandlean09.blogspot.com/2011/10/buffalo-tofu-sandwich.html" target="_blank">Buffalo Tofu Sandwich</a><br />
<b>TWO YEARS AGO:</b> <a href="http://greenandlean09.blogspot.com/2010/10/oven-fried-fish-n-chips.html" target="_blank">Oven Fried Fish 'n Chips</a><br />
<b>THREE YEARS AGO:</b> <a href="http://greenandlean09.blogspot.com/2009/10/olive-oil-granola.html" target="_blank">Olive Oil Granola</a><br />
<br />Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com4tag:blogger.com,1999:blog-1973035248303727823.post-49727116240082218072012-09-23T22:44:00.000-05:002012-09-23T22:44:47.929-05:00Honey Mustard Roasted ChickenFor someone who gets nervous cooking for more than 3 people, I'm surprisingly very much looking forward to cooking for 25 in a couple of weeks. Cassandra is flying back from New York City and we are co-catering a large pre-wedding family dinner for her beautiful little sister Libby.<br />
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I've taken the day off work so that we can clean, prep, chop, and prepare an entire fall harvest feast for Libby and Edward and their closest friends and family. Can you imagine anything more wonderful than spending a crisp October day in the kitchen with your best friend? I really can't.<br />
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I was excited to try to create a fall menu to incorporate wild rice, squash, kale, Brussels sprouts, and apples. Easy! However, I was stumped on what protein to serve. I don't know how to cook red meat, the thought of trying to serve fish or seafood to a crowd at the proper level of doneness is terrifying, and I was pretty sure Libby didn't want us to serve a lentil loaf. So, I was thankful to find a simple recipe on Simply Recipes for honey mustard chicken and promised to test it before the big day.<br />
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Testing happened over the weekend and it was very successful! The recipe is so easy and straightforward, and it works on any cut of poultry you like. I tried a boneless/skinless breast, boneless/skinless thighs, and bone-in skin-on thighs. The breast was great and cooked quickly, but the thighs were juicier and more flavorful. Also, using thighs helps create more liquid/fat to make a nice gravy out of the honey mustard mixture. This will be the perfect entree to kick off Libby and Edward's wedding celebration!<br />
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<b>Honey Mustard Roasted Chicken</b>, from <a href="http://www.simplyrecipes.com/recipes/honey_mustard_chicken/" target="_blank">Simply Recipes</a><br />
<i>Serves 4, and easily multiplied to serve a crowd</i><br />
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4 pieces chicken (thighs recommended)<br />
1/4 cup dijon mustard<br />
1/4 cup honey<br />
1 Tbsp olive oil<br />
Rosemary<br />
salt and pepper to taste<br />
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Preheat oven to 350 degrees. Place chicken in a roasting dish and lightly season with salt and pepper. In a small bowl, whisk together mustard, honey, oil, and salt and pepper. Pour over chicken and sprinkle with chopped rosemary. <br />
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Bake 45-55 minutes, or until chicken is firm to the touch (25-35 minutes for boneless breasts). The honey mustard mixture should have made a nice gravy, but if thin, heat it on the stovetop and whisk in a teaspoon each flour and butter. Pour gravy over chicken and serve immediately.<br />
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<b>ONE YEAR AGO: </b> <a href="http://greenandlean09.blogspot.com/2011/09/spicy-sweet-corn-cakes.html" target="_blank">Spicy Sweet Corn Cakes</a><br />
<b>TWO YEARS AGO:</b> <a href="http://greenandlean09.blogspot.com/2010/09/squash-and-spinach-risotto-with.html" target="_blank">Squash and Spinach Risotto with Gorgonzola</a><br />
<b>THREE YEARS AGO: </b> <a href="http://greenandlean09.blogspot.com/2009/09/tomato-and-corn-pie.html" target="_blank">Tomato and Corn Pie</a><br />
<br />Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com2tag:blogger.com,1999:blog-1973035248303727823.post-61587317379767750022012-09-10T23:37:00.001-05:002012-09-10T23:38:24.163-05:00Open-Faced Croque MadameI have not eaten my usual August/September quota of tomatoes this year, and it makes me feel like I just let an important piece of paper fly away in the wind, gone forever. Typically, I'm mainlining tomatoes now for breakfast, lunch, and dinner, because they just never taste as essentially tomatoey as they do these few weeks of early fall. But through a series of weekends with other plans, I just haven't made it to the Farmer's Market with my usual diligence, hence the tomato deficiency. <br />
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Marney to the rescue! My favorite friend/neighbor/co-worker Marney came through like a champ last night and donated two big ruby red beefsteak beauties along with at least a cup of little cherry tomatoes from her garden. The little guys were a great snack at work today, and the big boys were destined for dinner.<br />
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My favorite restaurant in Minneapolis, Barbette, has a sandwich on the<a href="http://www.barbette.com/sites/default/files/BB%20Late%20Night%2006%2020%2012.pdf" target="_blank"> late night menu </a>called a Croque Madame. In French, I think this translates to "Mrs. Crunchy" (I don't speak French so I could be mistaken). It's traditionally supposed to be a grilled ham and cheese sandwich, smothered in a cheesy bechamel sauce, and topped with a runny fried egg. Figures - usual French decadence. The Barbette version subs in roasted tomatoes for the ham. My version is even lighter yet, but still bistro-quality elegant and very tasty.<br />
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To really ensure the wow factor with this humble dinner, first make sure your tomatoes are at peak ripeness. Then, buy (or make) the highest quality fresh artisan bread you can find (<a href="http://rusticabakery.com/" target="_blank">Rustica</a>, in the Mpls metro area), and if possible source out the real deal cave-aged French gruyere cheese. Buying fresh local free-range brown speckled eggs is up to you but I think it's worth the effort and extra buck or two. Serve with something green - a mixed green salad or sauteed kale and onions. Just like that, you've turned your kitchen into a French bistro, with food that's lighter and just as delicious.<br />
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By the way, Barbette's version of this sandwich is $10. I think this sandwich at home cost me (even with top shelf ingredients) about $1.50, and that's estimating very high. For ten bucks, I could have made enough of these sandwiches to feed about 8 people.<br />
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<b>Croque Madame</b>, inspired by <a href="http://www.barbette.com/" target="_blank">Barbette</a> in Minneapolis<br />
Serves 1<br />
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1 half inch thick slice artisan bread (mine was a center slice of Rustica's Miche)<br />
1 Tbsp butter<br />
1 Tbsp or more dijon mustard (I like the coarse grainy style)<br />
Thin sliced gruyere cheese (can substitute swiss)<br />
2 or more quarter inch thick slices fresh garden tomatoes, lightly salted on both sides<br />
1 egg<br />
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Preheat your oven to 400 degrees.<br />
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Butter both sides of your bread, put it on a sheet pan and toast for a few minutes until the bottom gets golden brown. <br />
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Flip the toasty bread over and spread a thick layer of mustard on the golden brown toasty bread. Add a layer of cheese and top with tomatoes. Sprinkle with salt and pepper and bake for 5-10 minutes, or until cheese is melty. Feel free to pop this under the broiler at this point for a minute or two to help get a nice heat on the tomatoes and finish melting the cheese (I did).<br />
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While baking/broiling, gently fry your egg over medium-low heat until it has reached your desired doneness. Top sandwich with egg and eat with a fork and knife.<br />
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<b>ONE YEAR AGO:</b> <a href="http://greenandlean09.blogspot.com/2011/09/stuffed-tomatoes.html" target="_blank">Tomatoes Stuffed with Tuna and Quinoa</a><br />
<b>TWO YEARS AGO:</b> <a href="http://greenandlean09.blogspot.com/2010/09/cherry-tomato-tart.html" target="_blank">Cherry Tomato Tart</a><br />
<b>THREE YEARS AGO: </b> <a href="http://greenandlean09.blogspot.com/2009/09/rainbow-rollup.html" target="_blank">Rainbow Rollup</a><br />
<br />Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com2tag:blogger.com,1999:blog-1973035248303727823.post-87082364633176872442012-09-03T16:24:00.000-05:002012-09-03T16:24:12.961-05:00Grilled Carrots with AvocadoThis summer I was invited to join a group called "Ladies Salon" which actually has nothing to do with hairdressers, but is in fact "<a href="http://en.wikipedia.org/wiki/Salon_(gathering)" target="_blank">a gathering of people under the roof of an inspiring host, held partly to amuse one another and partly to refine taste and increase knowledge of participants through conversation</a>." I call it book club without the hassle of reading books.<br />
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The ladies in this group are a classy bunch: mostly vegetarian, partly gluten-free, and totally interesting. Most have gardens and bring very fresh salads or dishes to the potluck. Last week, Jess brought a roasted carrot and avocado salad that was hands down the best dish of the night (even though my <a href="http://greenandlean09.blogspot.com/2009/08/summer-gazpacho.html" target="_blank">gazpacho</a> garnered some praise as well). When I googled it, of course <a href="http://smittenkitchen.com/blog/2009/08/roasted-carrot-and-avocado-salad/" target="_blank">Smitten Kitchen</a> had a great recipe (which was, I'm sure, the inspiration for Jess's dish).<br />
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I liked it so much I made it last night, but modified for the grill. It was a piece of cake to cook, and just as great, or better, than I remembered! I bought a beautiful bunch of neon orange mini carrots at the Farmer's Market yesterday. They were about 4 inches long each, and no thicker than an inch. I scrubbed them up (no need to peel these little babies!) and cut them at a sharp angle before grilling in a grill basket with olive oil, salt, and pepper. After about 30 minutes over indirect heat, the carrots were soft all the way through and nice and charred. I tossed them with some chives, juice of half a lemon, and half an avocado. <br />
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I served these lemony carrot coins with some cedar plank grilled salmon and a stunningly beautiful heirloom caprese salad. It was a great and colorful dinner!<br />
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<b>Grilled Carrots with Avocado</b>, adapted from <a href="http://smittenkitchen.com/blog/2009/08/roasted-carrot-and-avocado-salad/" target="_blank">Smitten Kitchen</a><br />
<i>Serves 4</i><br />
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1 bunch small, fresh carrots - well scrubbed and cut at an angle<br />
2 Tbsp olive oil<br />
1 tsp salt<br />
1/2 tsp black pepper<br />
1 Tbsp chives<br />
Juice of half a lemon<br />
half an avocado, diced<br />
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Heat your charcoal grill until all coals are coated in white ash. Move all coals to one side of the grill and place your grill basket on the other side to cook with indirect heat. Toss carrots with olive oil, salt, and pepper, and put in grill basket. Cover grill. Stir every 10 minutes or so and they should be soft through after about 30 minutes.<br />
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Remove carrots from grill and toss with avocado, lemon juice, and chives. Serve immediately or at room temperature.<br />
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<b>ONE YEAR AGO:</b> <a href="http://greenandlean09.blogspot.com/2011/08/spicy-broiled-tofu.html" target="_blank">Spicy Broiled Tofu Tacos</a><br />
<b>TWO YEARS AGO: </b> <a href="http://greenandlean09.blogspot.com/2010/09/chicken-fajitas.html" target="_blank">Chicken Fajitas</a><br />
<b>THREE YEARS AGO: </b> <a href="http://greenandlean09.blogspot.com/2009/08/dips-and-spreads-in-food-processor.html" target="_blank">Pesto, Hummus, Tapenade</a><br />
<br />Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com1tag:blogger.com,1999:blog-1973035248303727823.post-66957652783688007902012-08-12T13:08:00.002-05:002012-08-12T13:08:18.858-05:00Okonomiyaki<i>It's time to play Refrigerator Surprise, everybody's favorite game show where you must make a healthy dinner solely out of ingredients scrounged from your fridge or pantry - no grocery shopping trips allowed! Ali from Green and Lean, come on down! You're the next contestant on Refrigerator Surprise!</i><br />
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Wooie! I'm so good at this game. Sure, it's been a full week since I was last at the Farmer's Market and I know food is a bit scarce, but let's see what we've got to work with here.<br />
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Ok, the top shelf is pretty much just cocktail mixers, a half bunch of cilantro (in a mason jar, covered by a bag), and a half gallon of whole milk intended for a batch of <a href="http://greenandlean09.blogspot.com/2009/06/homemade-yogurt.html" target="_blank">yogurt</a>. Second shelf contains a salad spinner of somewhat wilty leaf lettuce, <a href="http://greenandlean09.blogspot.com/2010/07/refrigerator-pickles.html" target="_blank">refrigerator pickles</a>, ground flaxseeds, three jars of assorted Trader Joe's nut butters, and a whole bunch of other condiments. Bottom shelf is 2 beers and 4 mini cans of pineapple juice (more cocktail mixers). Well, this is a bit more bare than I expected, but I'm up for the challenge. What's in the refrigerator door?<br />
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Wow. Pretty bare here, too. Eggs, butter, anchovy paste, several mustards, and lots more condiments. Maybe this won't be quite as easy as I thought. Oh, wait! The crisper drawers! I ALWAYS have lots of great fruits or cheese or veggies there! Hallelujah, I'm saved and will win this contest after all!<br />
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Oh crap. I'm so screwed. I can't make a fabulous quick and healthy meal out of a tiny $1 farmer's market head of cabbage, half an onion, and some old carrots.<br />
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Or can I?<br />
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I can! I'll make okonomiyaki (say it out loud, it's so fun! oko-nomi-yaki), a Japanese pancake/frittata/pizza (depending on which website you believe) made mostly of cabbage. My aunt Barb has lived near Osaka, Japan for many years, teaching at the US military base. She once told me about how delicious okonomiyaki is. Then shortly after, I read about it on <a href="http://heavytable.com/okonomiyaki/" target="_blank">Heavy Table</a>. I used 101 Cookbooks' recipe today because it doesn't call for specialty ingredients like dashi or bonito, which I don't have, and I'd be disqualified from Refrigerator Surprise if I tried to make a quick run to <a href="http://www.unitednoodles.com/store/index.php" target="_blank">United Noodles</a> for them.<br />
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First I shredded up the cabbage, carrots, and onion in my food processor, then tossed in some flour and salt. And hey, since the only herb I've got in the fridge is cilantro, I chopped that up and added it, too. I carefully stirred in 3 beaten eggs until everything was coated. The texture of the batter was kind of like making a veggie burger patty. Sticky, and not too runny.<br />
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In my skillet, I heated a mere tablespoon of olive oil and pressed my batter into the pan. I was worried about it sticking, but I kept using my spatula to push down the sides of the okonomiyaki and that seemed to help.<br />
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When the bottom was nicely browned and started smelling good and toasty, I slid the entire thing onto a plate, used another plate to flip it over, and slid it back into the pan with a touch more olive oil.<br />
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While side two was cooking up, I mixed together a tiny spoonful of mayo with a dash of Worcestershire sauce and a squeeze of sriracha, influenced by <a href="http://www.loveandlemons.com/2012/06/01/okonomiyaki/" target="_blank">this recipe</a>. I also found some sliced almonds in the freezer so I toasted them up in a separate skillet.<br />
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Now that side two was browned up all over, I used a spatula to slide my okonomiyaki onto a large cutting board, slice off a big piece, slather it with a thin layer of spicy mayo, and top with toasted almonds and some chives snipped from the backyard container.<br />
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<b>DING DING DING</b>! **Bells and whistles** <b>JACKPOT WINNER!!!!</b> The cabbage transforms into something sweet but still crunchy. The crispy brown crust tricks you into thinking you're eating something deep fried and decadent. The cilantro was a bright hit of freshness. The spicy mayo added a touch of richness and sweetness and the almonds were the perfect garnish. <br />
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Join me next time on Refrigerator Surprise when I make a 4 course Italian feast with only sprouted garlic, almond butter, boxed wine, and a bag of frozen peas.<br />
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<b>Okonomiyaki</b>, adapted from <a href="http://www.101cookbooks.com/archives/japanese-pizza-recipe.html" target="_blank">101 Cookbooks</a> and <a href="http://www.loveandlemons.com/2012/06/01/okonomiyaki/" target="_blank">Love and Lemons</a><br />
<i>Serves 2</i><br />
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1 small head cabbage (about 2 or 3 cups), shredded<br />
2 carrots, peeled and shredded<br />
1/2 large onion, shredded<br />
handful chopped fresh herbs (cilantro, basil, parsley, etc), optional<br />
1 tsp salt<br />
2/3 cup flour (I used whole wheat)<br />
3 small eggs, beaten<br />
1 Tbsp mayo<br />
1/2 tsp worcestershire sauce<br />
hot sauce to taste (sriracha recommended)<br />
toasted sliced almonds to garnish<br />
chopped chives or scallions to garnish<br />
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In a large bowl, toss your shredded veggies and herbs with flour and salt. Mix in beaten eggs until all veggies are coated.<br />
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In a medium skillet, heat a tablespoon olive oil over medium-high heat until shimmering. Press cabbage mix into pan and use spatula to push down sides and press flat. Cook for about 4-5 minutes or until bottom is nicely browned.<br />
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Slide onto plate. Use another plate to flip over. Add a touch more oil to hot pan and slide flipped okonomiyaki back into pan to cook second side. Use spatula again to keep pressing it flat. Cook another 4-5 minutes or until side 2 is browned as well.<br />
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Remove from pan and slice into triangles. Spread a thin layer of mayo mixed with worcestershire and sriracha on top and garnish with toasted almonds and chives.<br />
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<b>ONE YEAR AGO: </b> <a href="http://greenandlean09.blogspot.com/2011/08/pickled-red-onions.html" target="_blank">Pickled Red Onions</a><br />
<b>TWO YEARS AGO:</b> <a href="http://greenandlean09.blogspot.com/2010/08/grilled-balsamic-veggie-sandwich.html" target="_blank">Grilled Balsamic Veggie Sandwich</a><br />
<b>THREE YEARS AGO: </b> <a href="http://greenandlean09.blogspot.com/2009/08/quick-zucchini-saute.html" target="_blank">Quick Zucchini Saute</a><br />
<br />Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com3tag:blogger.com,1999:blog-1973035248303727823.post-68991905124971588942012-08-06T23:57:00.000-05:002012-08-06T23:57:40.784-05:00Colin's Garlic Citrus ShrimpSo I know this guy. He's one of those guys who is interesting and knows stuff. Stuff other people have to look up or make up. He knows it. I know he's not bullshitting either, because I'm the snot who keeps asking questions to see if he really knows what he's talking about. He does. <a href="http://www.youtube.com/watch?v=U18VkI0uDxE" target="_blank">The most interesting man in the world from those Dos Equis commercials</a> has nothing on this guy.<br />
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This guy has an absolutely ridiculous variety of different interests and talents. He knows graphic design and has created <a href="http://colinfarbotko.com/" target="_blank">websites</a>. He edits and creates awesome <a href="http://greenandlean09.blogspot.com/2011/10/3-course-holiday-dinner-for-4-people.html" target="_blank">videos</a>. He is an entertaining and witty <a href="http://colinfarbotko.blogspot.com/" target="_blank">writer</a>. He loves athletics, became an avid cyclist, and competed in marathons and Ironman triathlons. He is a musical dictionary and introduced me to the <a href="http://www.jayhawksofficial.com/" target="_blank">Jayhawks</a> and an awesome <a href="http://www.youtube.com/watch?v=gjFRy8jQ_0U&feature=fvwrel" target="_blank">Ben Folds cover of a rap song</a> (although he has questionable taste in hard core death metal junk, too). He is an accomplished craft beer connoisseur. He knows the meanings of every dirty word and will explain them to you upon request. He loves four-letter words and has a mastery of profanity few could ever hope to achieve.<br />
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For awhile, there was one certain four-letter word I was convinced was his favorite. E-P-I-C. It's not a curse word, but it does have four letters. He has described so many things with this adjective: epic tv shows, epic movies, epic songs, epic songwriters, epic beers, epic food, epic parties, certain epic parts of certain epic people's anatomy... I never see or hear the word EPIC without thinking about this guy.<br />
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Where I am most jealous of this guy's brilliance is in the kitchen and at the grill. I've been the <a href="http://greenandlean09.blogspot.com/2009/04/fabulous-dinner-by-colin.html" target="_blank">fortunate</a> <a href="http://greenandlean09.blogspot.com/2009/05/colin-cooks-again.html" target="_blank">recipient</a> of <a href="http://greenandlean09.blogspot.com/2009/05/guest-blogger-colin.html" target="_blank">countless</a> meals from his kitchen and back yard. He has taught me how to use my old Weber (the one I use now actually used to belong to him and his wife, they gifted it to me when they upgraded) with confidence. He has instilled within me the belief that <a href="http://www.coastalseafoods.com/" target="_blank">Coastal Seafoods</a> is the only place to get fish in Minneapolis, and like a true culinary disciple I go nowhere else.<br />
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This guy invented the recipe for and taught me how to make this awesome garlic citrus shrimp, which I've always called Colin's Shrimp. It's the most delicious thing anyone has ever cooked for me and I begged for the recipe years ago. Although Colin doesn't follow recipes, he explained how he made it and I've tried to recreate it. Of course my version never tastes as good as his, but this is a close approximation.<br />
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I make Colin's Shrimp for my family every year up at the lake and they LOVE it. I've made it for many other friends and dining companions and it's always a hit. After heating the grill, it takes a mere 15 minutes to make from start to finish and all you really need to make it a complete meal is a nice loaf of crusty baguette to soak up the garlicky/winey/citrus juice (although adding a salad is always a good idea).<br />
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For all of the above reasons and a million more, I am enraged that Colin is forced to endure <a href="http://en.wikipedia.org/wiki/Amyotrophic_lateral_sclerosis" target="_blank">ALS</a>. It's a disease I wouldn't wish upon my worst enemy. It hasn't stopped Colin from knowing stuff and being pretty much my most interesting man in the world. Merriam-Webster dictionary describes epic thusly: "extending beyond the usual or ordinary." Well, that pretty much describes Colin in a nutshell. You, sir, are truly epic.<br />
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<b>Colin's Garlic Citrus Shrimp</b><br />
<i>Serves 3-4 people</i><br />
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1.5 lbs large shrimp, peeled and deveined<br />
2 Tbsp butter<br />
2 Tbsp olive oil<br />
4 large cloves garlic, minced<br />
1 cup white wine<br />
salt and pepper to taste<br />
1 lemon, cut into wedges<br />
1 lime, cut into wedges<br />
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Heat your outdoor grill or large skillet to medium. If cooking on a grill, put butter, oil, and garlic in a disposable pan (or make a tray out of tinfoil) over the grates. Cook for 30 seconds to 1 minute to melt butter and start to cook garlic gently. Do not burn garlic.<br />
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Add wine (careful with alcohol around an open flame) and cook for a couple minutes to reduce and cook off the alcohol taste.<br />
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Add shrimp and a hefty pinch of salt and pepper. Cook for about 5 minutes, or until shrimp loses its transparency and starts to curl up. Shrimp is done when all pink, but be careful to not overcook or it will be tough and rubbery. <br />
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Remove shrimp from heat and squeeze lemon and lime wedges over shrimp. Serve immediately with fresh bread to soak up juice.<br />
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<b>ONE YEAR AGO:</b> <a href="http://greenandlean09.blogspot.com/2011/08/zucchini-chevre-tartine.html" target="_blank">Zucchini Chevre Tartine</a><br />
<b>TWO YEARS AGO:</b> <a href="http://greenandlean09.blogspot.com/2010/08/veggie-hummus-wrap.html" target="_blank">Veggie Hummus Wrap</a><br />
<b>THREE YEARS AGO: </b> <a href="http://greenandlean09.blogspot.com/2009/08/mustard-dill-fish.html" target="_blank">Mustard Dill Fish</a><br />
<br />Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com3tag:blogger.com,1999:blog-1973035248303727823.post-63180021339861117342012-08-04T08:01:00.002-05:002012-08-04T08:04:04.865-05:00Grilled Portobello SaladThe dog days of summer are here, folks. I love it. So much. Even if it means I don't cook much in July and August. It's fine by me because with fresh farmer's market bounty, every meal makes itself. With three years of blog archives, I've settled on my favorite summer recipes and have fallen into a delicious daily food routine.<br />
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Breakfast is <a href="http://greenandlean09.blogspot.com/2012/07/yoatmeal.html" target="_blank">yoatmeal</a>, with raspberries, or nectarines, or blueberries, or whatever looks ripe and sweet that week. Lunch is usually <a href="http://greenandlean09.blogspot.com/2009/08/summer-gazpacho.html" target="_blank">gazpacho</a>, with cheese or avocado and bread. For an afternoon snack, I have some juicy watermelon. Dinner is some type of salad: <a href="http://greenandlean09.blogspot.com/2009/01/nicoise-salad.html" target="_blank">this one</a>, <a href="http://greenandlean09.blogspot.com/2009/01/caprese-sort-of-salad.html" target="_blank">this one</a>, and <a href="http://greenandlean09.blogspot.com/2009/08/mexi-hippie-chow.html" target="_blank">this one</a> have tickled my fancy lately. Some people may find this rotating menu boring. Not me, not right now. The tomatoes are sweet and fresh, the lettuce is crisp and crunchy, the fruit tastes like candy. Every meal is a celebration of fresh local produce.</div>
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The only problem with this routine is keeping my Green and Lean readers entertained. I console myself by thinking (hoping) that you're way too busy enjoying your summer to be reading blogs anyways.</div>
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I was planning on making <a href="http://greenandlean09.blogspot.com/2010/08/grilled-balsamic-veggie-sandwich.html" target="_blank">some sandwiches</a> with these portobello mushrooms, but suddenly became reluctant to deviate from my routine so I turned them into a supper salad instead. To be honest, I've just eaten too much amazing walnut buckwheat bread from <a href="http://www.sunstreetbreads.com/" target="_blank">Sun Street</a> in the past week so I decided a salad was a better option than more bread! </div>
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At the end of each week, I frantically need to use up all of last week's produce so that I can go to the market and re-stock with fresh stuff. So, I decided I needed to grill up my zucchini, grape tomatoes, and red onion for my salad also. I had a package of criminis (same as portobellos, just smaller) so I used them as well. It would be criminal to not top this combo with some <a href="http://millcityfarmersmarket.org/vendors/singing-hills-goat-dairy/" target="_blank">local goat cheese</a>. The leftover marinade is turned into the salad dressing so nothing is wasted. Serve with a glass of chilled white wine. Perfect!</div>
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<a href="http://3.bp.blogspot.com/-0d_geh81-hk/UB0c22w-PiI/AAAAAAAACoA/hM9W4-8bXGM/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-0d_geh81-hk/UB0c22w-PiI/AAAAAAAACoA/hM9W4-8bXGM/s320/007.JPG" width="240" /></a></div>
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<b>Grilled Portobello Salad</b></div>
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<i>Serves 2</i></div>
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2 portobello mushrooms</div>
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1 package crimini or button mushrooms, sliced (optional)</div>
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1 cup grape tomatoes (optional)</div>
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1/2 red onion, large dice (optional)</div>
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2 zucchini, large dice (optional)</div>
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3 Tbsp balsamic vinegar</div>
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3 Tbsp olive oil, plus 1-2 Tbsp additional</div>
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salt and pepper</div>
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lettuce</div>
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goat cheese</div>
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1 tsp dijon mustard</div>
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In a large bowl, ziploc bag, or tupperware, marinate your mushrooms and other veggies in 3 Tbsp each balsamic vinegar and olive oil, then add salt and pepper. Let sit at room temperature for an hour or so.</div>
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Heat your grill to medium high and grill your marinated vegetables for about 4 minutes on each side. Use a grill basket for the smaller veggies. </div>
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Add a teaspoon of dijon mustard to your leftover marinade and whisk in another Tablespoon or more of olive oil until it emulsifies.</div>
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Layer grilled vegetables on a bed of lettuce, top with crumbled goat cheese, and drizzle with dressing.</div>
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<b>ONE YEAR AGO: </b> <a href="http://greenandlean09.blogspot.com/2011/08/cauliflower-steaks-with-broccoli-gravy.html" target="_blank">Cauliflower Steaks with Broccoli Gravy</a></div>
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<b>TWO YEARS AGO: </b> <a href="http://greenandlean09.blogspot.com/2010/08/chili-lime-veggie-burritos.html" target="_blank">Chili Lime Veggie Burritos</a></div>
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<b>THREE YEARS AGO: </b> <a href="http://greenandlean09.blogspot.com/2009/08/summer-gazpacho.html" target="_blank">Gazpacho</a></div>
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<br /></div>Alihttp://www.blogger.com/profile/04061357850419792388noreply@blogger.com0