tag:blogger.com,1999:blog-35790784349843148642011-01-26T14:57:46.068-05:00My Life Through FoodHolly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-3579078434984314864.post-73728310153616889812011-01-26T09:11:00.001-05:002011-01-26T10:45:38.163-05:00How I know he loves me<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TUAiOHM3mxI/AAAAAAAAChc/Ms8DJqxk9c8/s1600/104_1031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TUAiOHM3mxI/AAAAAAAAChc/Ms8DJqxk9c8/s320/104_1031.JPG" width="320" /></a></div><br />I don't need to pull the petals from a flower chanting, "he loves me, he loves me not." I just need to sit down at the table and enjoy what he brings me from the kitchen.<br /><br />This recipe is from the January issue of Bon Appetit and it's amazing. Yes, it's just soup. But it's <i>crab</i> soup. And it's delicious in every way.<br /><br />Go show someone you love them and make this soup.<br /><br /><b>Tomato, Fennel, and Crab Soup</b><br /><i>bon appetit, january 2011, recipe by Mark Bittman</i><br /><br />1/2 cup olive oil<br />3 1/2 cups chopped onion<br />2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved<br />3 large garlic cloves, minced<br />2 14 1/2 ounce cans diced tomatoes in juice<br />2 cups (or more) vegetable broth<br />8 ounces fresh crabmeat, picked over<br />&nbsp;&nbsp; additional olive oil<br /><br />a great rustic bread for dipping<br /><br />Heat 1/4 cup oil in heavy large pot over medium-high heat. Add onions, fennel, and garlic; sprinkle lightly with salt and pepper. Saute until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes. &nbsp;Add tomatoes with juice and two cups of broth and bring to a boil. Reduce heat, cover, and simmer until flavors blend and vegetables are tender, about 15 minutes. Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.<br /><br />Divide soup among bowls. Sprinkle each with chopped fennel fronds. Drizzle each with oil and serve with bread.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-7372831015361688981?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com0tag:blogger.com,1999:blog-3579078434984314864.post-21838126278651951742011-01-09T15:39:00.001-05:002011-01-09T15:40:23.348-05:00A stick-to-your-bones kind of meal<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TSoS0l_WdVI/AAAAAAAACg8/zMa3Aa5GIww/s1600/104_0952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TSoS0l_WdVI/AAAAAAAACg8/zMa3Aa5GIww/s320/104_0952.JPG" width="320" /></a></div><div><br /></div>We used to frequent an English Pub, by the name of the Blue Anchor, when we lived in Delray Beach. After happily recalling a fond memory of this spot we decided to try and recreate their Beef and Stilton Meat Pie. Aside from my minor mishap with the phyllo dough the "pie" was just as we remembered: hearty and delicious.<br /><br /><div>I don't know about you, but the term "meat pie" doesn't sound all that appetizing to me. Essentially that's what chicken pot pie is though, right? That name sounds much more appealing. Unfortunately I couldn't come up with anything as catchy for this upcoming recipe. When you get right down to it, it's a meat pie, plain and simple. OK, it's not so plain but it is fairly simple. Unless, like me, it's your first time using phyllo dough. Tip: read the thawing instructions on the package of phyllo...it takes a lot longer than you'd think.<br /><div><br /></div><div><u><b>Beef and Stilton Meat Pie</b></u></div><div><i>special equipment: crock pot</i></div><div>makes 4 pies</div><div>1 1/2 pounds stew beef</div><div>1 dark beer</div><div>3-4 garlic cloves, smashed</div><div>1 teaspoon Worcestershire sauce</div><div>1 cup beef broth</div><div>1 tablespoon brown sugar</div><div>2-3 tablespoons flour</div><div>1 cup peas</div><div>1 cup pearl onions</div><div>1 cup Stilton cheese</div><div><div>4 sheets of phyllo dough, thawed</div><div>butter, melted</div><div><br /></div><div>Add all ingredients through the brown sugar to a crock pot and cook on low about 4-5 hours (check to make sure more liquid isn't needed as it cooks). Add flour and stir then add peas and onion. Continue cooking about 20-30 minutes more. Add salt and pepper to taste. Ladle filling into 4 crocks. Stir equal amounts of Stilton cheese into each crock.&nbsp;</div><div><br /></div><div>Take one sheet of phyllo and brush with butter. Add next sheet on top and brush with butter. Continue with remaining sheets. Cut into four squares and add one square to the top of each crock. You'll need to tuck and pinch to make it cover. It doesn't have to be perfect.&nbsp;</div><div><br /></div><div>Bake at 375 for about 30 minutes or until the top is golden brown.&nbsp;</div><div><br /></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-2183812627865195174?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com0tag:blogger.com,1999:blog-3579078434984314864.post-65992912981778301932010-12-14T18:05:00.000-05:002010-12-14T18:05:34.282-05:00Last minute baking to do?<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TQf3bF433KI/AAAAAAAACfk/IBaruBMl1Nc/s1600/cookie+table+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TQf3bF433KI/AAAAAAAACfk/IBaruBMl1Nc/s320/cookie+table+2.jpg" width="320" /></a></div><br /><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This past weekend the D.C. contingent of Food52'ers gathered at Mrs. Wheelbarrow's home to share some sweets... and some savories. &nbsp;It was a fabulous afternoon with an inspiring group of woman, all of which brought nothing but the best from their kitchens. &nbsp;</span><br /><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Since you aren't going to find many cookie recipes here, I'm sharing the links to some of their wonderful recipes accompanied by photos compliments of Sally. &nbsp;</span><br /><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PCdMIZegRpk/TQf3hCiOrpI/AAAAAAAACfo/_iLulG6wJjk/s1600/pistachio+sand+dabs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_PCdMIZegRpk/TQf3hCiOrpI/AAAAAAAACfo/_iLulG6wJjk/s320/pistachio+sand+dabs.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.mrswheelbarrow.com/">Mrs. Wheelbarrow</a>'s Pistachio Sand Dabs</b></span><br /><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.food52.com/recipes/2241_kakis_favorite_pistachio_cookies">http://www.food52.com/<wbr></wbr>recipes/2241_kakis_favorite_<wbr></wbr>pistachio_cookies</a></span></span><br /><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TQf3mOS8W7I/AAAAAAAACfs/18kjRTwLMJ8/s1600/rainbow+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TQf3mOS8W7I/AAAAAAAACfs/18kjRTwLMJ8/s320/rainbow+cookies.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span><br /><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Cathy's Rainbow Cookies</b></span><br /><br /><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.blogger.com/goog_1395759380">http://www.epicurious.com/<wbr></wbr>recipes/food/views/Rainbow-<wbr></wbr>Cookies-102755</a></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TQf3rWbXJII/AAAAAAAACfw/2N6KR8bIalg/s1600/Mexican+chocolate+tea+cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TQf3rWbXJII/AAAAAAAACfw/2N6KR8bIalg/s320/Mexican+chocolate+tea+cakes.jpg" width="320" /></a></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Margi's Mexican Chocolate Tea Cakes</b></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.hidethecheese.com/hide_the_cheese/2010/12/mexican-chocolate-tea-cakes.html">http://www.hidethecheese.com/hide_the_cheese/2010/12/mexican-chocolate-tea-cakes.html</a></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TQf3vlWVqbI/AAAAAAAACf0/_gUKRN6THck/s1600/cookie+dough+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TQf3vlWVqbI/AAAAAAAACf0/_gUKRN6THck/s320/cookie+dough+cookies.jpg" width="320" /></a></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Danielle's Chocolate Dipped Chocolate Chip Cookie Balls (from: Oh She Glows)</b></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="color: #8e7cc3; font-family: Georgia, 'Times New Roman', serif;"><a href="http://ohsheglows.com/2010/12/02/chocolate-dipped-chocolate-chip-cookie-dough-balls/">http://ohsheglows.com/2010/12/<wbr></wbr>02/chocolate-dipped-chocolate-<wbr></wbr>chip-cookie-dough-balls/</a></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TQf32QNkYHI/AAAAAAAACf4/r_HBUinPHc0/s1600/pumpkin+%252B+chocolate+caramels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TQf32QNkYHI/AAAAAAAACf4/r_HBUinPHc0/s320/pumpkin+%252B+chocolate+caramels.jpg" width="320" /></a></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Christine's Chili Infused Chocolate Caramels (from gluttonforlife)</b></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.food52.com/recipes/2182_chileinfused_chocolate_caramels">http://www.food52.com/recipes/2182_chileinfused_chocolate_caramels</a></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Christine's (award winning) Salted Pumpkin Caramels</b></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.food52.com/recipes/7115_salted_pumpkin_caramels">http://www.food52.com/recipes/7115_salted_pumpkin_caramels</a></span></div><div style="border-collapse: collapse; font-family: Calibri; font-size: 16px;"><br /></div><div style="border-collapse: collapse; font-family: Calibri; font-size: 16px;">There are more recipes that I don't have my hands on now... these should be enough to get you started, though!</div><div style="border-collapse: collapse; font-family: Calibri; font-size: 16px;"><br /></div><div style="border-collapse: collapse; font-family: Calibri; font-size: 16px;">Make sure to check out the gorgeous photography from the cookie swap taken by Julia: J<a href="http://bowstringinc.com/2010/12/foodie-heaven/">ulia&nbsp;Rochelle Photography&nbsp;</a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-6599291298177830193?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com1tag:blogger.com,1999:blog-3579078434984314864.post-37248993451525632482010-11-27T17:16:00.001-05:002010-11-27T17:17:25.887-05:00Quality Time in the Kitchen<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PCdMIZegRpk/TPF9lTrCEXI/AAAAAAAACeQ/N1vxh3oYp28/s1600/104_0933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_PCdMIZegRpk/TPF9lTrCEXI/AAAAAAAACeQ/N1vxh3oYp28/s320/104_0933.JPG" width="320" /></a></div><br />My younger sister and I are 7 years apart. &nbsp;Now that we're adults it doesn't seem like such a large gap, but when we were kids it wasn't always so easy to find something we liked to do together. &nbsp;Being in the kitchen , however, we were able to find some common ground. &nbsp;We found ourselves stretching taffy with our mom, making caramel popcorn for our father's Christmas gift and inevitably making some kind of candy to send off to our relatives. Spending hours upon hours in the kitchen creating cookies and making candy during the holiday season was something we loved doing together.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PCdMIZegRpk/TPGAF0KB_JI/AAAAAAAACes/huSLHjNTg9Y/s1600/DC+and+VB+082.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_PCdMIZegRpk/TPGAF0KB_JI/AAAAAAAACes/huSLHjNTg9Y/s200/DC+and+VB+082.JPG" width="200" /></a></div>Until recently my sister and I haven't lived near each other in many years. &nbsp;To say we live close by now is even a bit of a stretch. &nbsp;If you've ever tried to get to Virginia Beach from D.C. during the summer you'd understand what I'm getting at. &nbsp;So it stands to reason that it's been an incredibly long time since we've been able to join forces in the kitchen together and have some fun. &nbsp;This Thanksgiving we were able to do just that and I'm quite thankful we had such an opportunity. <br /><br />After putting together a <i><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=50400000107539">pumpkin pie pudding</a></i> and <i><a href="http://www.bonappetit.com/recipes/2010/11/apple_pie_with_oat_streusel">apple pie with oat streusel</a></i>&nbsp;we decided on an easy, crunchy, rather addicting little treat for ourselves. &nbsp;Of all the things to make, we chose something we used to make together when we were younger, Chex Muddy Buddies. &nbsp;We claimed we were making it for everyone, but managed to sit and eat<span class="Apple-style-span" style="font-family: inherit;"> the whole b</span>atch ourselves. &nbsp;Oops. There is nothing glamorous or complicated about this snack. But it's the classic combo of chocolate and peanut butter that makes it so easy to eat. With crunchy Chex cereal, all dusted in powdered sugar, it's a quick treat to throw together and saves more time for the good stuff... like some quality time with family.<br /><br /><b><u>Chex Muddy Buddies</u></b><br /><br /><table style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 16px;"><tbody><tr class="ingredient"><td class="RecipeIngredientItemNumber" style="padding-bottom: 2px; padding-right: 5px; text-align: right; vertical-align: top; width: 40px;"><span class="Apple-style-span" style="color: #eeeeee;"><span class="Apple-style-span" style="font-size: small;">9</span></span></td><td class="RecipeIngredientItem" style="padding-bottom: 2px;"><span class="Apple-style-span" style="color: #eeeeee;"><span class="Apple-style-span" style="font-size: small;">cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)</span></span></td></tr><tr class="ingredient"><td class="RecipeIngredientItemNumber" style="padding-bottom: 2px; padding-right: 5px; text-align: right; vertical-align: top; width: 40px;"><span class="Apple-style-span" style="color: #eeeeee;"><span class="Apple-style-span" style="font-size: small;">1</span></span></td><td class="RecipeIngredientItem" style="padding-bottom: 2px;"><span class="Apple-style-span" style="color: #eeeeee;"><span class="Apple-style-span" style="font-size: small;">cup semisweet chocolate chips</span></span></td></tr><tr class="ingredient"><td class="RecipeIngredientItemNumber" style="padding-bottom: 2px; padding-right: 5px; text-align: right; vertical-align: top; width: 40px;"><span class="Apple-style-span" style="color: #eeeeee;"><span class="Apple-style-span" style="font-size: small;">1/2</span></span></td><td class="RecipeIngredientItem" style="padding-bottom: 2px;"><span class="Apple-style-span" style="color: #eeeeee;"><span class="Apple-style-span" style="font-size: small;">cup peanut butter</span></span></td></tr><tr class="ingredient"><td class="RecipeIngredientItemNumber" style="padding-bottom: 2px; padding-right: 5px; text-align: right; vertical-align: top; width: 40px;"><span class="Apple-style-span" style="color: #eeeeee;"><span class="Apple-style-span" style="font-size: small;">1/4</span></span></td><td class="RecipeIngredientItem" style="padding-bottom: 2px;"><span class="Apple-style-span" style="color: #eeeeee;"><span class="Apple-style-span" style="font-size: small;">cup butter&nbsp;</span></span></td></tr><tr class="ingredient"><td class="RecipeIngredientItemNumber" style="padding-bottom: 2px; padding-right: 5px; text-align: right; vertical-align: top; width: 40px;"><span class="Apple-style-span" style="color: #eeeeee;"><span class="Apple-style-span" style="font-size: small;">1</span></span></td><td class="RecipeIngredientItem" style="padding-bottom: 2px;"><span class="Apple-style-span" style="color: #eeeeee;"><span class="Apple-style-span" style="font-size: small;">teaspoon vanilla</span></span></td></tr><tr class="ingredient"><td class="RecipeIngredientItemNumber" style="padding-bottom: 2px; padding-right: 5px; text-align: right; vertical-align: top; width: 40px;"><span class="Apple-style-span" style="color: #eeeeee;"><span class="Apple-style-span" style="font-size: small;">1 1/2</span></span></td><td class="RecipeIngredientItem" style="padding-bottom: 2px;"><span class="Apple-style-span" style="color: #eeeeee;"><span class="Apple-style-span" style="font-size: small;">cups powdered sugar</span></span><span class="Apple-style-span" style="color: #eeeeee;"><span class="Apple-style-span" style="font-size: small;"><br /><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px;">Into large bowl, measure cereal; set aside.</span><br /><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px;"><br />In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px;"><br />Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.</span></span></span></td></tr></tbody></table><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-3724899345152563248?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com1tag:blogger.com,1999:blog-3579078434984314864.post-80333652311037008202010-11-23T21:53:00.001-05:002010-11-27T17:16:59.728-05:00Stuff his stocking with this book!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PCdMIZegRpk/TOx5qTuRhzI/AAAAAAAACd0/diJKTdR4ir4/s1600/recipes+every+man+should+know.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_PCdMIZegRpk/TOx5qTuRhzI/AAAAAAAACd0/diJKTdR4ir4/s320/recipes+every+man+should+know.jpg" width="320" /></a></div><br />Black Friday is quickly approaching and crowds of people will rise at the crack of dawn to stand in line with dozens of others to get the best deal on the latest hot items.&nbsp; Why?&nbsp; I don't know, I'm still trying to figure that out.&nbsp; Something about good deals...<br /><br />If you're a stocking stuffer kind of person with a man in your life that needs a little... shall we say, guidance in the kitchen, then Susan Russo and Brett Cohen's <b><i>Recipes Every Man Should Know</i></b> is a must have this season (or any season for that matter). &nbsp;This handy pocket-sized guide is full of info and great recipes that every man actually <i>should</i> know. It also gives new meaning to "little black book." It is completely approachable, both in size and content, and features everything that a man loves from beer, bacon and bar food to hearty breakfasts and dinners to woo the girls.&nbsp; The best part? It's already priced at Black Friday savings and only costs $9.95. &nbsp;You needn't rise at 3 a.m. to beat the crowds or be the first in line to get this book. &nbsp;Just pad over to your computer in your slippers and pj's and visit <a href="http://www.amazon.com/Recipes-Every-Man-Should-Know/dp/1594744742/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1290565977&amp;sr=8-1"><span class="Apple-style-span" style="color: purple;"><b>Amazon.com</b></span></a>&nbsp;or <a href="http://irreference.com/recipes-every-man-should-know/"><span class="Apple-style-span" style="color: purple;"><b>Irreference.com</b></span></a> to pick one up. &nbsp;Or two. &nbsp;I can assure you, you won't be disappointed.<br /><br />To get a glimpse of a recipe featured in the book, <i>Bacon Wrapped Meatloaf</i>, click over to Susan's blog, <a href="http://foodblogga.blogspot.com/2010/11/bacon-wrapped-meatloaf-from-book.html"><span class="Apple-style-span" style="color: purple;"><b>FoodBlogga</b></span></a>,&nbsp;and check it out!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-8033365231103700820?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com1tag:blogger.com,1999:blog-3579078434984314864.post-54550498311094093682010-11-14T16:00:00.000-05:002010-11-14T16:00:24.398-05:00Autumn Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TOBMnEzY2-I/AAAAAAAACdY/RW-Y5j1wILs/s1600/104_0932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TOBMnEzY2-I/AAAAAAAACdY/RW-Y5j1wILs/s320/104_0932.jpg" width="320" /></a></div><br />My soup pot has been busy this autumn season. &nbsp;Chicken noodle, squash and Italian Wedding soup have already been served and November is only half over. &nbsp;Classics soups like those never seem to disappoint, but today I was anxious to try something new. &nbsp;A combination of sweet potato and apple simmered in chicken stock turned into a beautiful velvety soup with a color that rivals the leaves falling from the trees. &nbsp;It would be a great starter for any dinner (Thanksgiving, perhaps?) but can easily act as a main meal served alongside a salad of fresh greens, cranberries, blue cheese and toasted walnuts. &nbsp;While I chose to keep it vegetarian (aside from using chicken stock), the addition of smoky bacon would certainly partner well with the sweet flavors of this soup.<br /><br /><b><u>Autumn Soup</u></b><br /><i>serves 6 as a starter, or 4 main meals</i><br />2 tablespoon butter<br />1 small onion, diced<br />1 cup celery, chopped<br />1 tablespoon freshly grated ginger<br />3 apples, peeled and chopped<br />1 large sweet potato, peeled and chopped<br />2 1/2 cups chicken stock<br />1 tablespoon Sriracha &nbsp;hot sauce<br />salt &amp; pepper to taste<br /><br />Greek yogurt and chopped chive for garnish<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PCdMIZegRpk/TOBMnD5ZZeI/AAAAAAAACdQ/hd852Uy9fyk/s1600/104_0931.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_PCdMIZegRpk/TOBMnD5ZZeI/AAAAAAAACdQ/hd852Uy9fyk/s200/104_0931.jpg" width="200" /></a></div>In a large soup pot, over medium heat, add butter and onion. &nbsp;Cook about 4 minutes or until onion becomes translucent. &nbsp;Add celery and ginger and cook 5 minutes more. &nbsp;Add apples and sweet potato and cover with chicken stock. &nbsp;Bring to boil. &nbsp;Lower the heat and simmer about 25 minutes. &nbsp;Using an immersion blender, blend until smooth and velvety. &nbsp;Add hot sauce, salt and pepper to taste. &nbsp;To serve, ladle soup into bowl and top with chives and a spoonful of Greek yogurt.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-5455049831109409368?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com1tag:blogger.com,1999:blog-3579078434984314864.post-29866381794104465002010-11-01T11:12:00.047-04:002010-11-09T15:16:54.774-05:00Breakfast on the go<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PCdMIZegRpk/TNlqB1LlmQI/AAAAAAAACaE/GEofZ-kx47g/s1600/gluten+free+hot+cereal+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="http://2.bp.blogspot.com/_PCdMIZegRpk/TNlqB1LlmQI/AAAAAAAACaE/GEofZ-kx47g/s320/gluten+free+hot+cereal+001.jpg" width="320" /></a></div><br /><br />I<span class="Apple-style-span" style="border-collapse: collapse;">n an effort to reduce our carbon footprint, my husband and I have opted to scale back and have only one car. &nbsp;We're conveniently located on a bus route and not all that far from the&nbsp;</span><span class="Apple-style-span" style="border-collapse: collapse;">Metro</span><span class="Apple-style-span" style="border-collapse: collapse;">. &nbsp;It isn't a perfect system but &nbsp;nobody said saving the&nbsp;</span><span class="Apple-style-span" style="border-collapse: collapse;">Earth</span><span class="Apple-style-span" style="border-collapse: collapse;">&nbsp;is easy. &nbsp;</span><span class="Apple-style-span" style="border-collapse: collapse;">Incidentally,</span><span class="Apple-style-span" style="border-collapse: collapse;">&nbsp;my bus drops me off right in front of Starbucks and try as I might, I can not seem to resist popping in for a coffee or some of their self-proclaimed "perfect oatmeal." &nbsp;Sure&nbsp;I love sipping my Thanksgiving Blend on my short walk to school, but&nbsp;</span><span class="Apple-style-span" style="border-collapse: collapse;">I've noticed&nbsp;</span><span class="Apple-style-span" style="border-collapse: collapse;">my wallet is getting thinner and thinner as a result. &nbsp;</span><br /><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span><br /><span class="Apple-style-span" style="border-collapse: collapse;"></span><span class="Apple-style-span" style="border-collapse: collapse;">The other down side to catching the bus is the&nbsp;the obscenely early schedule I have to keep. &nbsp;It's still dark, my husband&nbsp;and dog are both snoozing away the morning hours,&nbsp;and&nbsp;despite my best efforts I haven't&nbsp;been able to&nbsp;muster the energy to get up earlier and&nbsp;make myself breakfast. &nbsp;Frankly,&nbsp;I'm doing well if I can&nbsp;match my clothing at that hour and have been known to walk to my bus stop with different colored socks, a green hat, pink plaid scarf and a bright red sweater &nbsp; Clearly it's no wonder that making breakfast in the morning isn't such a realistic goal. &nbsp;As a result,&nbsp;I've&nbsp;relied on&nbsp;Starbucks oatmeal&nbsp;as my morning meal crutch. &nbsp;But&nbsp;like a gazelle living in a leopard's cage,&nbsp;this relationship simply can't go on. &nbsp;I needed to come up with something that I&nbsp;can easily make ahead of time at home and quickly grab and go.</span><br /><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span><br /><span class="Apple-style-span" style="border-collapse: collapse;"></span><span class="Apple-style-span" style="border-collapse: collapse;">As a sidenote,&nbsp;I've recently stopped eating gluten which&nbsp;disqualifies most of&nbsp;your typical&nbsp;grab and go breakfast items. &nbsp;Without&nbsp;gluten,&nbsp;the "no-can-do" list includes&nbsp;granola bars, muffins, toast, and&nbsp;most cereals.<span style="font-family: 'Times New Roman'; font-size: medium;">&nbsp;</span><span style="font-family: 'Times New Roman';">What about eggs, you ask? &nbsp;Let me tell you, one</span>&nbsp;can only eat&nbsp;hard boiled eggs&nbsp;so many&nbsp;days in a row&nbsp;before getting&nbsp;to the point where&nbsp;if&nbsp;you see&nbsp;another one&nbsp;you're going&nbsp;to chuck it at the back of someone's head. &nbsp;We don't want that to happen.&nbsp;&nbsp;As I browsed the market the other day I was quite happy when I found a gluten free hot cereal. &nbsp;Woot woot! &nbsp;It reminds me of a combination of grits and malt-o-meal. &nbsp;I remember eating malt-o-meal a lot as a kid;&nbsp;my granny&nbsp;would always&nbsp;add lots of butter, milk and brown sugar. &nbsp;Of course, if I ate that every day, my wallet&nbsp;might thicken a bit, but so certainly would my backside! &nbsp;</span><br /><div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"></div><div style="border-collapse: collapse; font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-family: 'Times New Roman';">My answer to this is a&nbsp;grown-up version&nbsp;of the original, but&nbsp;healthier&nbsp;and equally&nbsp;satisfying. &nbsp;With a combination of spiced apples and a drizzle of honey, there's no need to load it up with brown sugar&nbsp;or butter. &nbsp;I made a huge pot and divvied it up among some tupperware to easily grab on my way out the door. &nbsp;&nbsp;So&nbsp;in all my frenzied and mis-matched glory,&nbsp;I can now just wave to the Starbucks as I walk on by.</span></div><div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;"><b><u><br /></u></b></span></div><div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;"></span><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;"><b><u>Spiced apple hot cereal</u></b></span></div><blockquote class="gmail_quote" style="border-collapse: collapse; border-left-color: rgb(204, 204, 204); border-left-style: solid; border-left-width: 1px; font-family: arial, sans-serif; font-size: 13px; margin-bottom: 0px; margin-left: 0.8ex; margin-right: 0px; margin-top: 0px; padding-left: 1ex;"><div><div class="im"><div style="font-family: 'Times New Roman'; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul style="font-family: 'Times New Roman'; font-size: medium;"><li style="margin-left: 15px;">Make gluten free hot cereal according to package directions. &nbsp;I use <b><a href="http://www.bobsredmill.com/gf-might-tasty-hot-cereal.html"><span class="Apple-style-span" style="color: purple;">Bob's Red Mill Gluten-Free Mighty Tasty Hot Cereal &nbsp;&nbsp;</span></a></b></li><li style="margin-left: 15px;">In a small pan, add one apple diced with a tablespoon of butter and cook until the apple begins to soften, about 8-10 minutes</li><li style="margin-left: 15px;">Just before pulling the apple off the stove, add: a teaspoon of cinnamon, half teaspoon cardamom, dash of nutmeg and dash of clove</li><li style="margin-left: 15px;">When the cereal has finished cooking, add the apples and stir to incorporate.</li><li style="margin-left: 15px;">To serve, add a splash of milk and drizzle honey over the top</li></ul><div style="color: #500050; font-family: 'Times New Roman'; font-size: medium;"></div></div></div></blockquote><ul></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-2986638179410446500?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com0tag:blogger.com,1999:blog-3579078434984314864.post-82904843596471624342010-10-23T14:58:00.000-04:002010-10-23T14:58:28.386-04:00Hoards of Gourds<div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TLB8_pY0HnI/AAAAAAAACOM/6XGJibOZfxs/s1600/104_0753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TLB8_pY0HnI/AAAAAAAACOM/6XGJibOZfxs/s320/104_0753.JPG" width="320" /></a></div><br />The fall season is certainly a favorite of mine. &nbsp;The air is crisp, humidity fades, leaves become a rainbow of earthy reds and orange. &nbsp;And there's squash. &nbsp;Lots of squash. &nbsp;One of my favorite games is to go to the grocery store and play drums on the squash. &nbsp;I love their hollow sound as I thump my fingers against their skin. &nbsp;People around me usually look at me a little quizzically, but I don't mind it. <br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TMMs9ZlaQNI/AAAAAAAACRM/wpepIIuu6bc/s1600/104_0807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TMMs9ZlaQNI/AAAAAAAACRM/wpepIIuu6bc/s320/104_0807.JPG" width="286" /></a></div><br />I'm not unique in my love for this season. &nbsp;Ask four people what their favorite season is and I bet three of them say fall. &nbsp;There is no research behind my claim, it's just a hunch. &nbsp;Each season comes with its share of amazing fruits and veggies. &nbsp;But autumn takes the cake with the most interesting looking bounty. &nbsp;Have you looked at some of the squashes and gourds adorning the outside of grocery store windows and filling the baskets at farmer's markets? &nbsp;They are incredibly unusual and totally funky. &nbsp;My husband and I spend far too much time picking through them and remarking on their bumps, their shape... their odds of being edible. &nbsp;I know what you're thinking. &nbsp;We should find a hobby. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TMMtbzDFXvI/AAAAAAAACSA/N-eN6R2-2Ag/s1600/104_0802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TMMtbzDFXvI/AAAAAAAACSA/N-eN6R2-2Ag/s320/104_0802.JPG" width="320" /></a></div><br />One of our favorites is spaghetti squash. &nbsp;As far as I know it's the only squash that strings apart into spaghetti like strands, making it a perfect pasta substitute. &nbsp;After reading Molly Wizenberg's column in Bon Appetit this month on making the perfect spaghetti and meatballs, I knew exactly what I wanted to do with my spaghetti squash. &nbsp;While I didn't follow her recipe exactly, I did make use of the technique she refers to as "The Claw" to make moist, perfectly mixed meatballs. &nbsp;Her sauce was out of this world and one I will make over and over again. I know everyone says that butter makes everything better, but I never considered that was true for tomato sauce. &nbsp;It was an extraordinary way to kick off fall. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TMMtm22PSII/AAAAAAAACSM/FuQxQDXRVdA/s1600/104_0790.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="294" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TMMtm22PSII/AAAAAAAACSM/FuQxQDXRVdA/s320/104_0790.JPG" width="320" /></a></div><b><u>Spaghetti Squash and Meatballs</u></b><br /><ul><li>make your favorite meatballs</li><li>make your favorite sauce (to make Molly's click here: <a href="http://www.bonappetit.com/recipes/2010/10/spaghetti_and_meatballs"><span class="Apple-style-span" style="color: purple;"><b>Bon Appetit</b></span></a>)</li></ul><div>Carefully cut your spaghetti squash in half and scoop out the seeds. &nbsp;Place it, cut side down, on a large baking sheet. &nbsp;Bake at 375 degrees about an hour if it's a medium sized squash. &nbsp;Using a fork, scrape the flesh out in long strands. &nbsp;Add a little butter, salt and pepper to taste. &nbsp;Top with a couple meatballs and cover with sauce. Grate fresh parmesan over the top and enjoy with a glass of wine. &nbsp;</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-8290484359647162434?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com0tag:blogger.com,1999:blog-3579078434984314864.post-81449858559828424532010-10-09T11:58:00.009-04:002010-10-09T13:14:32.570-04:00When two favorites unite<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PCdMIZegRpk/TLCAJNRDBEI/AAAAAAAACOw/dGovyiYzeLI/s1600/104_0712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="304" src="http://2.bp.blogspot.com/_PCdMIZegRpk/TLCAJNRDBEI/AAAAAAAACOw/dGovyiYzeLI/s320/104_0712.JPG" width="320" /></a></div>It's no secret that I'm a huge fan of pizza.&nbsp; Huge.&nbsp; It may not be as known that I also love cuisine from south of the border.&nbsp; Tacos, enchiladas, nachos... So what could be better than bringing together two of my favorite cuisines?<br /><br />Ladd and I consider a pizza shell to be nothing more than a blank canvas.&nbsp; If we're in the mood for a favorite stand-by, it's <u><a href="http://www.foodforlifeandlove.com/2010/03/game-night-pizza.html"><span style="color: purple;">BBQ chicken pizza</span></a></u>; classic comfort always leads to margarita or <a href="http://www.foodforlifeandlove.com/2010/04/its-girl-thing.html"><span style="color: purple;">white pizza</span></a> (my favorite!); something all wrapped up will take us down the road of <a href="http://www.foodforlifeandlove.com/2010/04/babies-broken-bones-and-stuffed-pizza.html"><span style="color: purple;">stuffed pizza</span></a> or stromboli.&nbsp; With pizza, we become culinary artists.<br /><br />It was about a year or so ago that we were visiting family in the northeast and we happened upon a bit of a <a href="http://www.google.com/search?sourceid=navclient&amp;ie=UTF-8&amp;rlz=1T4ADRA_enUS366US366&amp;q=define%3a+dodgy"><strong><span style="color: purple;">dodgy</span></strong></a> pizza parlor one afternoon.&nbsp; Truth be told we were feeling a bit "spent" from the night before and just wanted something to-go with enough "<em>umph</em>" to it to make us feel human again.&nbsp; Ladd ordered a Mexican Pizza and I looked at him like he'd just stepped out of the loony bin.&nbsp; "You're never going to like that.&nbsp; It's too... <em>out there</em> for you."&nbsp; Open mouth, insert foot.&nbsp; He did like it, and so did I as&nbsp;I pushed aside my mediocre meal and began <a href="http://www.foodforlifeandlove.com/2010/04/are-you-gonna-eat-that.html"><span style="color: purple;">stealing away</span></a> at his.&nbsp; <br /><br />There was nothing memorable about that pizza joint other than its Mexican pizza. I don't know the name, hardly remember where it was, and certainly have forgotten what I even ordered.&nbsp; However, Ladd's&nbsp;pizza choice stuck with me, and when I wanted to try a new pizza last week, this is the one I went for.&nbsp; It's everything you love on a taco&nbsp;without the&nbsp;corn tortilla.&nbsp; There's the comforts of pizza- fresh dough, gooey-stretchy cheese- with a few non-traditional ingredients and a little spice kicked in.&nbsp; Swapping in a tomatillo salsa for the traditional red sauce is one of my favorite things about this pizza.&nbsp; It's the perfect blanket for the pizza dough.&nbsp; I recommend a fork and knife, bottle of hot sauce and an icy cold Mexican beer in a frosty mug.<br /><br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><u>Mexican Pizza, Holly-Style</u></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_PCdMIZegRpk/TLCFVPkBpvI/AAAAAAAACOc/28UKwBsQ7CU/s1600/104_0701.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="http://2.bp.blogspot.com/_PCdMIZegRpk/TLCFVPkBpvI/AAAAAAAACOc/28UKwBsQ7CU/s320/104_0701.JPG" width="275" /></a>Roll out your pizza dough and top with about 3/4 of a jar of tomatillo salsa.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Quick tip on dough: you should let your dough sit out in an oiled bowl for at least an hour to make it easier to work with.&nbsp; </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><br /></strong></div><br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/_PCdMIZegRpk/TLCFsHVBrII/AAAAAAAACOg/xPgP0kKykT0/s1600/104_0702.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="http://3.bp.blogspot.com/_PCdMIZegRpk/TLCFsHVBrII/AAAAAAAACOg/xPgP0kKykT0/s320/104_0702.JPG" width="275" /></a>Top with cooked taco meat (we use ground turkey and about 1/2 packet of taco seasoning, a little extra cumin and a dash of essence)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TLCF8IU9IRI/AAAAAAAACOk/FuRxNyNsyPk/s1600/104_0703.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TLCF8IU9IRI/AAAAAAAACOk/FuRxNyNsyPk/s320/104_0703.JPG" width="275" /></a>Add vegetables: sliced tomato, thinly sliced onion, and bell pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">&nbsp;</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TLCGTLFPs2I/AAAAAAAACOo/VUIzgw5Cqgc/s1600/104_0705.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TLCGTLFPs2I/AAAAAAAACOo/VUIzgw5Cqgc/s320/104_0705.JPG" width="273" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Top with cheese: a combination of Mexican blend and mozzarella, totalling about 2 cups.&nbsp; </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add some sliced jalapeno peppers. Want it extra hot?&nbsp; Leave the seeds.&nbsp; Less daring? Seed the peppers before slicing.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pop it in a 425 degree oven for about 10-12 minutes.&nbsp; Your dough should have some baking instructions for you.&nbsp; </div><br /><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PCdMIZegRpk/TLCGtWvcolI/AAAAAAAACOs/4XQUj4TiJuQ/s1600/104_0709.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="http://2.bp.blogspot.com/_PCdMIZegRpk/TLCGtWvcolI/AAAAAAAACOs/4XQUj4TiJuQ/s320/104_0709.JPG" width="273" /></a></div><br />To finish: top with shredded ice burg lettuce and a dollop of cool sour cream.&nbsp; We put out the hot sauce as well!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-8144985855982842453?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com3tag:blogger.com,1999:blog-3579078434984314864.post-76074006659407130472010-10-03T16:23:00.000-04:002010-10-03T16:23:00.813-04:00Guest Post: Sister's Cooking!<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><i>Lucky me! &nbsp;I've roped my little sister into guest posting on </i></span></span><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">My Life Through Food</span></span></i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><i>.&nbsp; She's part hair stylist, part photographer, part artist and 100% mom.&nbsp; Now she can claim to be part blogger.&nbsp; My next mission will be to get her to contribute one of her fabulous cheesecakes- they'll rock your world.&nbsp; </i></span></span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><i><br /></i></span></span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><i>Without rattling on too much... here's Lizzy!</i></span></span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><i><br /></i></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TKjjxsf3jpI/AAAAAAAACIg/9ogXXz1w3fk/s1600/liz+food.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="165" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TKjjxsf3jpI/AAAAAAAACIg/9ogXXz1w3fk/s320/liz+food.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br /><br /><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Having a baby changes a lot of things. &nbsp;One of those happens to be the way you plan and organize your day. Running out to the grocery store every day after I've decided what to make, isn't nearly as easy when toting around a 4 month old. As a result, I came to the conclusion that it was high time to start being an organized dinner maker.&nbsp; I read blogs, scoured magazines, came up with a few concoctions of my own and lo and behold- our menu for the week came together. &nbsp;It wasn't as labor intensive as it sounds and I even enjoyed myself a little. Amidst the weeks worth of entrees, the little gem I created for last nights dinner is worth sharing. It uses some grocery store conveniences such as rotisserie chicken and herbed cous-cous, but they get spiced up with a couple not so ordinary ingredients. &nbsp;Any busy mom can put this together and the whole family will enjoy it! Super delicious and not too bad for the waistline, it definitely gets earmarked for another appearance. &nbsp;</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">&nbsp;</span></div><div style="border-collapse: collapse;"><strong><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u>Lemon Chicken Salad</u></span></strong></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">&nbsp;</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>&nbsp;</i></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;"><i>*Whisk together*</i></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/8 cup extra virgin olive oil</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A few chopped garlic cloves</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">juice of one large lemon</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">splash of apple cider vinegar</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 plain </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Greek</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> yogurt</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">a small handful of fresh dill/chives</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">dash of hot sauce (I used S</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">riracha</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">)</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>&nbsp;&nbsp;*Toss into dressing*</i></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 rotisserie chicken (skin and bones discarded- meat shredded)</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 small red bell pepper chopped</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">little bit of chopped red onion</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 seedless/skinless cucumber chopped</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 ribs of celery from the heart (cut on the bias)</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 plum tomatoes chopped</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">&nbsp;</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">&nbsp;<i>*Serve with*</i></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 warmed pita/</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">flat bread</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TKjjxulT8NI/AAAAAAAACIw/3-4-GW5QF_4/s1600/liz+food+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TKjjxulT8NI/AAAAAAAACIw/3-4-GW5QF_4/s320/liz+food+2.JPG" width="320" /></a></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">&nbsp;</span></div><div style="border-collapse: collapse;"><strong><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u>Sweet and Salty Couscous</u></span></strong></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">&nbsp;</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 box herb &amp; garlic couscous</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">handful of </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">craisin</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">/raisin mix</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">helping of feta cheese crumbles (I use the </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mediterranean</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> blend)</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">handful of chopped scallions</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">*Prepare as box directs... then stir in above delights*</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">&nbsp;</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">&nbsp;</span></div><div style="border-collapse: collapse;"><strong><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u>Simple Spinach</u></span></strong></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">saute</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> pan heat a dash of olive oil, toss in some fresh garlic.&nbsp; Once heated, throw two big handfuls of spinach leaves-- season with salt and pepper.&nbsp; Toss until wilted.&nbsp; Serve with diced tomatoes.</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">&nbsp;</span></div><div><br /></div><span class="Apple-style-span" style="border-collapse: collapse; color: #888888; font-family: arial, sans-serif; font-size: 13px;"><span style="color: #888888;"></span></span><span style="color: #888888;"></span><span style="color: #888888;"></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-7607400665940713047?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com0tag:blogger.com,1999:blog-3579078434984314864.post-90347595151624760922010-09-26T19:15:00.000-04:002010-09-26T19:15:57.368-04:00Cooking Acapella<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TJ_P3DLEoBI/AAAAAAAACHs/cFvoxKuaw88/s1600/104_0718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" px="true" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TJ_P3DLEoBI/AAAAAAAACHs/cFvoxKuaw88/s320/104_0718.JPG" width="320" /></a></div>If I could some up the last few weeks of my life into one word it would be...&nbsp;<em>hectic</em>.<br /><br />I've spent more time these past weeks eating on the go and in a rush than usual, only dreaming of cooking in&nbsp;my little bright green galley kitchen.&nbsp; While I was on the go with my first grad class, beginning&nbsp;my school year with&nbsp;twenty new 5th and 6th graders and filling in last minute as a hair model for my sister's <em>Hair Wars</em>, my husband was assuming the role of Head Chef in the kitchen.&nbsp;&nbsp; <br /><br />Having finished the grad class this weekend and looking forward to&nbsp;some down time, Ladd&nbsp;welcomed me home with&nbsp;a bit of a celebratory&nbsp;meal.&nbsp; No recipe, no Food Network inspiration, no cook books laying open on the counter- he was <em>cooking acapella</em>. However, what he pulled together was a perfect&nbsp;nod to the early fall season and as comforting as a warm blanket.&nbsp; It erased all the bad meals I've had as of late: grocery store asian chicken salad with wilted lettuce and rubber chicken, snacks of stale gummy bears, soggy sandwiches and lots of coffee and Red Bull.&nbsp; When I came home yesterday, thrilled to be done with a three hour exam, my favorite guy had it all under control: stuffed chicken breast with my all time favorite macaroni and cheese and roasted butternut squash sprinkled with brown sugar.&nbsp; I'm one lucky girl. <br /><br />Ladd's macaroni and cheese is a cinch to make but the key is to cook it long enough that the edges and bottom of it turn golden brown and a bit&nbsp;crunchy- reminiscent of Cheez-Its.&nbsp; His stuffed chicken breast was fresh and uncomplicated, wrapped around a wonderful mixture of fennel, apple and onion.&nbsp; It was a perfect welcome home meal and certainly worth putting on your table... soon.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TJ_NGiftyiI/AAAAAAAACHY/srxu8zM2vso/s1600/104_0714.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" px="true" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TJ_NGiftyiI/AAAAAAAACHY/srxu8zM2vso/s320/104_0714.JPG" width="320" /></a></div><strong>Fall Stuffed Chicken Breast</strong><br />serves: 2<br />2 breasts, pounded out to an even thinness<br />1/2 Braeburn apple, chopped<br />1/4 cup mix of red and yellow onion, chopped<br />1/3 cup fennel chopped<br />lemon juice<br />2 pats of butter<br /><br />Mix the fruit and vegetables together in a small bowl and dress with lemon juice.&nbsp; Spoon the mixture into the center of each chicken breast and pull the edges up together, securing with a toothpick or two.&nbsp; It doesn't need to be perfectly rolled.&nbsp; Place in a small casserole dish and add the remaining fruit and veg mixture to the dish around the chicken.&nbsp; Sprinkle generously with salt and pepper.&nbsp; Add a bit of water and a couple pats of butter to the dish.&nbsp; Bake at 400 degrees for 45 minutes or until chicken is thoroughly cooked.&nbsp; <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PCdMIZegRpk/TJ_O4e2KayI/AAAAAAAACHo/TWB9HOjWjns/s1600/104_0717.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="313" px="true" src="http://2.bp.blogspot.com/_PCdMIZegRpk/TJ_O4e2KayI/AAAAAAAACHo/TWB9HOjWjns/s320/104_0717.JPG" width="320" /></a></div><strong>Ladd's Mac and Cheese</strong><br />serves: 2<br />1/2 box pasta (corkscrews, shells, elbows)<br />1/4 cup blue cheese<br />1/2 cup swiss cheese<br />1/3 cup sharp cheddar cheese<br />salt and pepper<br /><br />Cook pasta according to package.&nbsp; Drain.&nbsp; In a casserole dish, add pasta and all the cheese and stir together.&nbsp; Add a bit of salt and lots of freshly ground pepper.&nbsp; Bake at 400 degrees for 30-45 minutes or until the edges are a crunchy golden brown.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-9034759515162476092?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com0tag:blogger.com,1999:blog-3579078434984314864.post-69539109620295955632010-09-12T19:34:00.002-04:002010-09-12T19:40:08.628-04:00Urban Garden Harvest<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PCdMIZegRpk/TI1knXz2kiI/AAAAAAAACE8/vurp3K03b7c/s1600/basil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_PCdMIZegRpk/TI1knXz2kiI/AAAAAAAACE8/vurp3K03b7c/s320/basil.JPG" /></a></div><br />With the arrival of the autumnal equinox and the school year now underway, it's hard not to notice a change in the colors of the leaves and summer vegetation. &nbsp;I knew this all too well as I gazed out at my patio herb garden this morning and saw that the once-vibrant, lush basil, parsley and thyme plants have begun to give way to natures cycle. &nbsp;It happens every year, yet a part of me is still surprised when I see my herb garden yield to the cooler temperatures; somehow I just want those little guys to live on forever.<br /><br />Alas, if you're like me and you don't have room for a greenhouse in your city apartment, or you have a cat&nbsp;&nbsp;that's like a weed-whacker,&nbsp;just aching to chow down anything green that grows from dirt, then you'll need to begin making preparations to use the last of your outdoor greens. &nbsp; So, if you haven't already, make for your herbs and try to gather all those remaining healthy leaves! &nbsp;There's still time to get a few meals from your delicious summer bounty. &nbsp;I put together this&nbsp;pasta&nbsp;creation not only to utilize the fresh herbs, but also because it's a perfect way to celebrate Meatless Monday and it reheats wonderfully the following day for lunch at work.<br /><br />Historically my husband can be a bit skeptical when I create my own vegetarian dishes. &nbsp;Regular meat eaters can be like that, but I look at it as a challenge to create meatless meals that can be both satiating and tasty. &nbsp; Each time I whip up a new meal idea, there's usually a moment or two of silence while I sneak glances his way as he slowly chews through his first bite. &nbsp;If you've seen the movie <i>Gladiator</i>, it's like I am the crowd at the Coliseum and Ladd is Commodus, as I anxiously await the thumbs-up/thumbs-down decision of the meal's fate in our future rotation. &nbsp;Fortunately in this case his eyebrows lifted and a subtle, yet unquestionable hint of a smile curved his lips upward. &nbsp;Score!<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PCdMIZegRpk/TIzuxhOpK7I/AAAAAAAACEg/ZXyYLydlZO8/s1600/pesto+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_PCdMIZegRpk/TIzuxhOpK7I/AAAAAAAACEg/ZXyYLydlZO8/s320/pesto+pasta.jpg" /></a></div><br />The addition of anchovy paste and nutty parmesan give it a saltiness that balances nicely with the sweet roasted vegetables. &nbsp;I also recommend using walnuts instead of pine nuts, which give a great flavor but are much easier on the wallet.&nbsp; It's basic enough for a weeknight, especially if you purchase a premade pesto but could nicely pass for a weekend meal if served with some red wine, a nice side salad and some fresh crusty bread.<br /><br />So, as we close out the final flavors of summer, please send me your ideas for your last-minute seasonal herbs and veggies! &nbsp;Also, keep in mind that even if you don't get to use every last bit of your garden, you can still freeze many items for weeks, and enjoy them in November when you need a little reminder why we love summertime so much.<br /><br />Enjoy!<br /><strong><u>Roasted Tomato and Pesto Pasta</u></strong><br /><ul><li>1 pint cherry tomatoes</li><li>1 small-medium red onion, cut into about 8 wedges</li><li>olive oil</li></ul>Roast tomatoes and onion lightly coated in&nbsp;olive oil and sprinkled with&nbsp;pepper&nbsp;on a cookie sheet in a 400 degree oven for about 45 minutes or until tomatoes begin to look "deflated."&nbsp; Give them a stir about half way through.&nbsp; Once they have finished cooking, pulse half the onions in a food processor a couple of times-- not too much!<br /><ul><li>1&nbsp;tablespoon anchovy paste</li><li>Spaghetti </li><li>fresh parmesan</li></ul><strong>Recipe for walnut pesto:</strong><br /><ul><li>1&nbsp;huge handful of fresh basil leaves (maybe about a cup or cup and a half)</li><li>1/4 cup of toasted walnuts</li><li>1 or 2 small garlic cloves, roughly chopped</li><li>good sprinkling of fresh parmesan</li><li>1/4 cup of olive oil, give or take</li><li>dash of salt and pepper</li></ul>Add all ingredients except olive oil to a food processor. &nbsp;Then, as you pulse, add the olive oil slowly.&nbsp; You may need to scrape down the sides a couple times to get it all incorporated. Set aside in a small bowl and add a little more olive oil to the top.&nbsp; <br /><br /><b>Bring it all together</b>:<br />Cook the pasta and drain.&nbsp; In a wide, deep skillet, add a little more olive oil and anchovy paste.&nbsp; Cook for just a minute on medium heat to allow the paste to sort of melt into the oil.&nbsp; Toss in the pasta and give it a stir.&nbsp; Add the onions and tomatoes.&nbsp; Cook a couple minutes longer.&nbsp; Turn the heat down to low and add in the pesto until everything is nicely incorporated.&nbsp; Serve and top with parmesan and a couple fresh basil leaves.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-6953910962029595563?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com2tag:blogger.com,1999:blog-3579078434984314864.post-33009087969148921752010-09-06T15:25:00.002-04:002010-09-06T15:47:34.040-04:00Farewell to Summer<div style="border-collapse: collapse; font-family: 'Times New Roman'; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TIU_TfJsaeI/AAAAAAAACDI/kBasr9vhB20/s1600/two+wine+glasses+together.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TIU_TfJsaeI/AAAAAAAACDI/kBasr9vhB20/s320/two+wine+glasses+together.JPG" /></a></div>There's a window of time at the end of the summer, just before kids go back to school that smells different. &nbsp;In fact it smells like school. &nbsp;Maybe it's all the back to school supplies in the stores, the reminders on the side of the road to drive safely, but my nose says differently. &nbsp;I used to relish this time of year. &nbsp;Yes, I was one of the few kids that LOVED going back to school. &nbsp;Perhaps that's what steered me in the direction of teaching; &nbsp;I still get to enjoy that shift in the season... that unique feeling that September brings. &nbsp;This Labor Day, Ladd and I enjoyed the respite of a long weekend by sampling wines at some of Virginia's local wineries, accompanied by Amish cheeses and freshly baked breads. &nbsp;To top it off, we made homemade strawberry shortcake for dessert. Come Tuesday,&nbsp;it'll&nbsp;be back&nbsp;to Math,&nbsp;Science and&nbsp;cafeteria lunches&nbsp;at school with a new group of kiddos.</div><div style="border-collapse: collapse; font-family: 'Times New Roman'; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br /></div><div style="border-collapse: collapse; font-family: 'Times New Roman'; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TIU_B1ntvKI/AAAAAAAACDA/EyxSHCBc51s/s1600/bluemont+vineyards.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TIU_B1ntvKI/AAAAAAAACDA/EyxSHCBc51s/s320/bluemont+vineyards.JPG" /></a></div>A little confession about my past strawberry shortcake desserts:&nbsp;any time I've ever made strawberry shortcake, it's been in the form of a spongy yellow bottom that I buy in a 6-pack from my local grocery store, studded with strawberries, and topped with Reddi-Whip. &nbsp;It takes all of about 6 minutes to throw together and there's very little thought involved. Quite frankly, I never had a problem with that. &nbsp;I love strawberry shortcake. &nbsp;I thought that was the way it was meant to be served; the way it was meant to taste. That is until I read,&nbsp;<i>The Locavore Way: Discover and Enjoy the Pleasures of Locally Grown Food</i>&nbsp;by Amy Cotler, a renowned chef, writer and local foods advocate. &nbsp;In her book Cotler showcases the best ways to cook and eat foods at the "height of their ripeness." &nbsp; The recipe yields about 10-12 shortcakes, but if you aren't planning to eat them all in one night (tempting, but not recommended), you can freeze the extras, unbaked and simply pull them out when you're ready to bake them.&nbsp; It also pairs beautifully with a&nbsp;Strawberry&nbsp;dessert wine we picked up at Bluemont Vineyards. &nbsp;It's the perfect dessert to bid farewell to the summer&nbsp;and&nbsp;plunge into the most fabulous of seasons!<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TIU-edUcDPI/AAAAAAAACC4/2nZAVb6N-sE/s1600/strawberry+shortcake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TIU-edUcDPI/AAAAAAAACC4/2nZAVb6N-sE/s320/strawberry+shortcake.JPG" /></a></div><br /></div><div style="border-collapse: collapse; font-family: 'Times New Roman'; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br /></div><div style="border-collapse: collapse; font-family: 'Times New Roman'; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: separate;">As fall approaches, I encourage you to pick up a copy of the book, but if you're chompin' at the bit to make this classic dessert right now, you can find the recipe on Cotler's website: </span><span class="Apple-style-span" style="border-collapse: separate;"><a href="http://www.amycotler.com/the-best-strawberry-shortcake/"><b><span class="Apple-style-span" style="color: purple;">www.amycotler.com</span></b></a></span><span class="Apple-style-span" style="border-collapse: separate;">. Once you try it, I bet you'll leave the status quo strawberry shortcake in your rear view mirror like I did!</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-3300908796914892175?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com1tag:blogger.com,1999:blog-3579078434984314864.post-53860092948531568242010-08-18T21:53:00.000-04:002010-08-18T21:53:13.545-04:00Kitchen Nesting<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TGyDg0wiH_I/AAAAAAAAB6A/m3rkeHLRhMM/s1600/104_0608.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TGyDg0wiH_I/AAAAAAAAB6A/m3rkeHLRhMM/s320/104_0608.JPG" width="320" /></a></div><br />Home at last! &nbsp;Over the last nine weeks, I've spent far more time travelling than in my apartment. &nbsp;In fact, if I've spent ten days at home since June, that would be a generous estimate. &nbsp;Luckily, the tail end of my time away was all play and no work, and delightfully spent feasting on some of the freshest North Pacific fish and indulging in late-morning lunches that included delicious Kusshi oysters and chilled Prosecco. &nbsp;Even considering the culinary gratification that came along with my travels, it sure is nice to be home. It should come as no surprise that since I'm back without any plans for long leaves of absence, I am <i>nesting</i>. &nbsp;Some women nest by adding things around the house. &nbsp;New pillows, pictures, decor of some kind. &nbsp;Not me. &nbsp;I do my nesting in the kitchen in the way of new recipes and old favorites. <br /><br />Indeed as I write this I am baking a fresh loaf of cranberry walnut sandwich bread. &nbsp;If you've read any of my past posts you would know that baking genuinely challenges me. &nbsp;For some reason, I think I can alter a recipe by adding a little of this or swapping in a little of that and I ultimately ruin my end result. Maybe <i>ruin</i> is a bit harsh. &nbsp;But most of my baking endeavors have made my husband look at me with his head cocked to one side as he forces the bite of muffin or cake down, and say as sweetly as he can muster, "<i>Honey, baking just isn't your thing</i>." He then always adds, "<i>But you're a fantastic cook</i>!"<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PCdMIZegRpk/TGyDiPCPhTI/AAAAAAAAB6I/I-Ke8EF-1vo/s1600/104_0610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_PCdMIZegRpk/TGyDiPCPhTI/AAAAAAAAB6I/I-Ke8EF-1vo/s320/104_0610.JPG" width="273" /></a></div><br /><br />While maybe I should devote some energy to self-acceptance, I'm not a girl that gives up all that easily. &nbsp;I'm still quite determined to master this baking thing. &nbsp;So, tonight it's bread. In the past my bread has turned out dry. Crumbly. It almost always requires a large glass of milk to wash it down. Something tells me this loaf will be different though... at least I hope it will. While I'm excited about the bread, I'm almost more eager about what's going between the bread. &nbsp;See, all this nesting makes me crave cozy foods. &nbsp;This time my cozy food thoughts led me to Thanksgiving fare: turkey, bread, cranberries, and apples. &nbsp;While the traditional Thanksgiving sandwich is an all time favorite of mine, I wanted to make something a little more unique. &nbsp;This sandwich layers honey roasted turkey, thick slices of triple-cream brie, gala apple slices and fresh greens between two slices of home made cranberry-walnut bread, then slathered with a chive mayonnaise. &nbsp;It's grilled long enough to make the bread toasty and melt the brie until it oozes just the right amount. &nbsp;The crunchy tartness of the apple is the perfect pairing with the mild and creamy brie. &nbsp;The walnuts add texture and the cranberry gives an approving nod towards the familiar Thanksgiving sandwich. It truly takes the plain old turkey on white to new heights. <br /><br />Now if only this nesting thing could just get me to organize my closet...<br /><br /><b><u>Cranberry Walnut Bread</u></b><br /><br /><ul><li>I found the recipe shared by <i>Bakingmecrazy</i>&nbsp;on <span class="Apple-style-span" style="color: #741b47;"><b><a href="http://www.recipe4living.com/recipe/cranberry_walnut_sandwich_bread.htm">Recipes4Living</a>.</b><span class="Apple-style-span" style="color: black;">&nbsp;You can certainly purchase a similar loaf at your grocery store or bakery for a time saver. &nbsp;</span></span></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TGyHw_ASJjI/AAAAAAAAB6Q/UgmO-KdlAHE/s1600/104_0612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TGyHw_ASJjI/AAAAAAAAB6Q/UgmO-KdlAHE/s320/104_0612.JPG" width="272" /></a></div><div><u><b><br /></b></u></div><div><u><b>Sandwich</b></u></div><ul><li>honey roast turkey breast&nbsp;</li><li>thinly sliced gala apple</li><li>thick slices of brie cheese</li><li>your favorite lettuce&nbsp;</li><li>chive mayo (just combine mayonnaise with chopped fresh chive)</li></ul><div>Layer the ingredients on the bread, making sure the brie is on the bottom to ensure it gets enough heat to melt it just a little. &nbsp;Spray a griddle with cooking spray and grill for a few minutes on each side, just until golden brown. &nbsp;</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-5386009294853156824?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com6tag:blogger.com,1999:blog-3579078434984314864.post-32929370046940397292010-08-08T22:14:00.000-04:002010-08-08T22:14:45.800-04:00An Affair to Remember<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PCdMIZegRpk/TF9W4SxXkGI/AAAAAAAABWs/t8KMuWTOCVE/s1600/Ballard+Market+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_PCdMIZegRpk/TF9W4SxXkGI/AAAAAAAABWs/t8KMuWTOCVE/s320/Ballard+Market+008.jpg" /></a></div><br /><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br /></span></span>I just fell in love with a farmer's market. &nbsp;The problem? &nbsp;It's thousands of miles from where I live. &nbsp;In fact, it took two incredibly delayed flights totaling more than 7 hours to get there. &nbsp;Don't get me wrong. &nbsp;I dig my local markets. &nbsp;I really do. &nbsp;I can spend hours at <a href="http://www.freshfarmmarket.org/markets/dupont_circle.html"><span class="Apple-style-span" style="color: purple;"><b>Dupont Farmer's Market</b></span></a><b> </b>and if you've ever been there, you'd know it's not &nbsp;big enough to spend hours at! &nbsp;However, I'm in Seattle and I'm cheating on my local D.C. markets. &nbsp;If you've been here, you may think the Pike Place Market is on the other side of this nefarious affair. &nbsp;That would be a good guess, however, you'd be wrong. &nbsp;I'm head over heels for <span id="goog_557454133"></span><a href="http://ballardfarmersmarket.wordpress.com/"><span class="Apple-style-span" style="color: purple;"><b>Ballard Marke<span id="goog_557454134"></span>t</b></span></a><span class="Apple-style-span" style="color: purple;"><b>.</b></span> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TF9WoW9W4MI/AAAAAAAABWc/S1A4hkEPg9c/s1600/Ballard+Market+006.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TF9WoW9W4MI/AAAAAAAABWc/S1A4hkEPg9c/s320/Ballard+Market+006.jpg" /></a></div><br /><br />The set up of the produce at Ballard Market alone was worth the the hassle of the transcontinental nightmare I endured to get here. &nbsp;It was as if each and every vendor took a class in vegetable visual display, proudly bearing their spectacles of food porn for my viewing pleasure! &nbsp;I simply couldn't take my eyes off it. &nbsp;I enlisted my brother-in-law as my unofficial photographer for the day, thus ensuring I would remember just how beautiful everything was; from the multi-colored carrots to the patty pan squash to the brilliant bouquets of sunflowers. &nbsp;Thankfully, he obliged me despite the fact that he can visit this market on his slightest whim if he chooses. What a lucky guy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PCdMIZegRpk/TF9VU4L2oSI/AAAAAAAABWE/gXUxgdVGP2k/s1600/Ballard+Market+003.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_PCdMIZegRpk/TF9VU4L2oSI/AAAAAAAABWE/gXUxgdVGP2k/s320/Ballard+Market+003.jpg" /></a></div>I delighted myself in samples of ginger honey caramels, saw my first donut shaped peach, and purchased the largest bunch of frisee I've ever seen from a farmer in the Wasatch Valley. &nbsp;From the moment I arrived, I was giddy with culinary emotion. &nbsp;I bought a jar of local, blackberry wildflower honey from <a href="http://hiveharvest.com/"><b><span class="Apple-style-span" style="color: purple;">Tahuya River Apiaries</span></b></a> and was tempted to embrace the vendor who sold it to me for sharing with me his bottled beaker of bliss. &nbsp;Zucchini and squash here, blueberries and blackberries there, fresh mozzarella and crisp romaine lettuce - ideas filled our heads faster than we could fill our canvas bags. &nbsp;And fill our bags we did!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PCdMIZegRpk/TF9Vah0bggI/AAAAAAAABWM/Z0hftji4QLI/s1600/Ballard+Market+004.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_PCdMIZegRpk/TF9Vah0bggI/AAAAAAAABWM/Z0hftji4QLI/s320/Ballard+Market+004.jpg" /></a></div>Arguably, the best part of our experience is yet to come. &nbsp;We will prepare each ingredient simply and with as little tampering as possible, making them easy to taste the ultimate freshness of the flavors therein. &nbsp;This evening's menu: &nbsp;sweet and fat cherry tomatoes with uber-fresh mozzarella tossed with frisee and green leaf lettuce, fingerling potatoes in brown butter with fresh chive and parsley, grilled zucchini and squash, and organic, free-range chicken breasts bathed in a lemon-garlic marinade. &nbsp;There may be nothing fancy about the meal, but I guarantee there won't be an unhappy or unsatisfied guest at the dinner table tonight. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PCdMIZegRpk/TF9VIqZrnWI/AAAAAAAABV0/ElQAWuqLSqo/s1600/Ballard+Market+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_PCdMIZegRpk/TF9VIqZrnWI/AAAAAAAABV0/ElQAWuqLSqo/s320/Ballard+Market+001.jpg" /></a></div>Incidentally, right now the <a href="http://action.farmland.org/site/PageServer?pagename=Market_Vote&amp;searchTerm=ballard&amp;x=0&amp;y=0"><span class="Apple-style-span" style="color: purple;"><b>2010 America's Favorite Farmer's Market</b></span></a><span class="Apple-style-span" style="color: purple;"><b> </b></span>contest is going on. &nbsp;You have until August 31, 2010 to vote, so I request my loyal readers to get online and show some support for the farmers market love affair in your life. &nbsp;It's easy and it's worthy of a few minutes of your time. &nbsp;Our farmers and the markets they work with deserve some recognition for providing us with these nourishing and healthy treasures.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TF9WzMC7viI/AAAAAAAABWk/EGZBWlRhq9w/s1600/Ballard+Market+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TF9WzMC7viI/AAAAAAAABWk/EGZBWlRhq9w/s320/Ballard+Market+007.jpg" /></a></div><br />Wonder who I'm voting for? &nbsp;Here's a hint: while I am smitten with Ballard here in Seattle, my heart remains at home. &nbsp;After all, loyalty is a quality I sincerely value. &nbsp;But tonight is about enjoying the fruits of the great farmers in this area area, and apologies to my Dupont market, but tonight it's just going to have to live with that.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PCdMIZegRpk/TF9VN2b1DXI/AAAAAAAABV8/n0jLBvq1zeY/s1600/Ballard+Market+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_PCdMIZegRpk/TF9VN2b1DXI/AAAAAAAABV8/n0jLBvq1zeY/s320/Ballard+Market+002.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-3292937004694039729?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com2tag:blogger.com,1999:blog-3579078434984314864.post-69984790628368769892010-08-03T16:47:00.000-04:002010-08-03T16:47:41.558-04:00One detour, 3 salads<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TFiAUE-FB2I/AAAAAAAABVs/fniZfYxtdXg/s1600/104_0446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TFiAUE-FB2I/AAAAAAAABVs/fniZfYxtdXg/s320/104_0446.JPG" /></a></div><span class="Apple-style-span" style="font-family: inherit;"><br /></span><br /><span class="Apple-style-span" style="font-family: inherit;">It's that time... my monthly post on Farm to Table. &nbsp;</span><br /><span class="Apple-style-span" style="font-family: inherit;"><br /></span><br /><span class="Apple-style-span" style="font-family: inherit;">Here's a little excerpt to whet your appetite:&nbsp;</span><br /><br /><span class="Apple-style-span" style="color: #303030; font-family: Arial, Helvetica; font-size: 12px; line-height: 18px;"><i>My husband and I recently decided to road trip to the Virginia oceanfront and visit my niece. From the D.C. area, this is a trip that should take a few hours… unless it’s summertime, in which case it takes a few more hours. After sitting in traffic for about two hours, we were painfully aware of the fact that we’d only gone 45 miles. So we did what we’re glad not too many other people do: hopped off Interstate 95 and hit up a country road, leaving the congested, bumper-to-bumper world behind us. I couldn’t be more glad that we did.</i></span><br /><span class="Apple-style-span" style="color: #303030; font-family: Arial, Helvetica; font-size: 12px; line-height: 18px;"><i><br /></i></span><br /><span class="Apple-style-span" style="color: #303030;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black;">Now mosey on over and check out the rest of the article- especially the three delicious salad recipes that are included! &nbsp;Click here</span>: <a href="http://www.farmtotableonline.org/2010/08/one-detour-3-salads/"><span class="Apple-style-span" style="color: purple;">One detour, 3 salads</span></a></span></span></span><br /><span class="Apple-style-span" style="color: #303030; font-family: Arial, Helvetica; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><br /></span></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-6998479062836876989?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com0tag:blogger.com,1999:blog-3579078434984314864.post-456334149263538312010-07-23T09:26:00.002-04:002010-07-23T09:39:30.735-04:00Cooker's Block<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TEiFnqO7sRI/AAAAAAAABVE/QKJt5i-egdQ/s1600/104_0419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TEiFnqO7sRI/AAAAAAAABVE/QKJt5i-egdQ/s320/104_0419.JPG" /></a></div><br /><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I</span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;feel as though I should start with an apology to all my single friends.&nbsp; I get it now.&nbsp; I really do get it.&nbsp; I've been a&nbsp;quasi-bachelorette for the last five weeks and in that time my desire to cook has been... non-existent.&nbsp;&nbsp;My husband and I love cooking together, and for each other. &nbsp;I'm not sure about you, but it's been my experience that&nbsp;it's&nbsp;significantly&nbsp;</span><u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">less</span></u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;fun to flit about the kitchen wearing my&nbsp;signature (and frankly adorable)&nbsp;pink apron, sipping on&nbsp;a little&nbsp;Pinot,&nbsp;and&nbsp;creating&nbsp;exciting&nbsp;meals&nbsp;when the only person to enjoy them is moi. Instead, I've&nbsp;sustained myself on&nbsp;cold, impersonal&nbsp;dinners, consisting of&nbsp;mostly&nbsp;veggies, fruit and the occasional hummus (oooh... bold!).&nbsp;&nbsp;</span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Zero</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;creativity.&nbsp;Ultimately,&nbsp;while&nbsp;I&nbsp;did&nbsp;truly&nbsp;enjoy&nbsp;a few&nbsp;fantastic&nbsp;meals while I've been here, it's&nbsp;been&nbsp;almost&nbsp;exclusively&nbsp;when my friends or family have cooked it for me.&nbsp;&nbsp;Shame on me!</span></span><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So I went on the hunt for some inspiration. &nbsp;A little rain must fall on this drought! &nbsp;...a</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">nd as luck would have it, it was closer than I thought.</span></span><br /><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TEmbhJN4SgI/AAAAAAAABVk/ha4TkPcKhCU/s1600/104_0416.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TEmbhJN4SgI/AAAAAAAABVk/ha4TkPcKhCU/s320/104_0416.JPG" /></a></div><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The students in my summer class are always&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">surprising</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;me&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">with</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;little treats:&nbsp;books</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, charms, pictures they've drawn, and even&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">most recently, fresh&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">lettuce from their garden. &nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Ding ding ding!</i> &nbsp;<span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When they gave me the</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;lettuce, my first thought was that it was&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">picture perfect!&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;I knew I had to eat every last bit of it.&nbsp; In fact,</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">within minutes I was</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">inspired to turn</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;the dial on the stove and&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">get to&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">cook</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ing</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;something. &nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Something good!</span></span></span></span><br /><div><span class="Apple-style-span" style="color: red; font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><br /></span></span></div><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ok,</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">w</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ell, maybe the word cook is a bit of a stretch.&nbsp; I did hard boil some eggs</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, though.&nbsp; With those eggs I&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">whipped up</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;a&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">delicious&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">egg salad,&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">happily wrapped</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;in the vibrant green leaves of the head of lettuce I received</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, grown but a few miles from where I currently sat. &nbsp;But this called for just a little extra effort.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;Instead of the usual mayo and egg, I&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">envisioned&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">something less traditional and more flavorful. &nbsp;I also&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">nixed</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;the mayo since it doesn't offer any nutritional value.&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;Instead, I swapped in cottage cheese and</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">tossed in</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">a handful of fresh</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;veggies,&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">making</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;this&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">meal</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;both healthy and&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">satisfying</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">.&nbsp; The crunch of the fresh lettuce and the added fun of making egg salad into a finger food&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">was the answer. &nbsp;Cooker's block be gone!</span></span><br /><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></span><br /><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The countdown is on until I can get</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;back in my kitchen with my apron, wine and husband.&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yet, I'm grateful to have fallen upon a more fun</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">&nbsp;and&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">excit</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ing twist on&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">the otherwise&nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">traditional egg salad... so I guess it's not all bad, right? &nbsp;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Being single ain't so bad.</span></span><br /><div><span class="Apple-style-span" style="color: red; font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><br /></span></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TEiGHPPV-zI/AAAAAAAABVU/AfsPbTwV77M/s1600/104_0418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TEiGHPPV-zI/AAAAAAAABVU/AfsPbTwV77M/s320/104_0418.JPG" width="320" /></a></div><br /><u><b>Finger Food Egg Salad</b></u><br /><i>serves: 1</i><br /><a href="http://2.bp.blogspot.com/_PCdMIZegRpk/TEiGKYGemhI/AAAAAAAABVc/_BFRkYpmxk8/s1600/104_0420.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_PCdMIZegRpk/TEiGKYGemhI/AAAAAAAABVc/_BFRkYpmxk8/s200/104_0420.JPG" width="200" /></a><br /><ul><li>2 hard boiled eggs</li></ul><ul><li>About 1/4-1/3 cup cottage cheese</li></ul><ul><li>3 sweet-hot red peppers, chopped*</li></ul><ul><li>5-6 kalamata or black olives, quartered*</li></ul><ul><li>handful of shredded carrots</li></ul><ul><li>1/8 cup roughly chopped chive</li></ul><ul><li>4-5 large lettuce leaves</li></ul><ul><li>salt and pepper</li></ul>*<i>These can usually be found in the olive bar at your local grocery store, and you only have to get the exact amount you need</i>. &nbsp; <br /><br /><b>Directions</b>: Using a fork, mash up the hard boiled egg into small pieces.&nbsp; Add the cottage cheese through the chive, gently mixing together the ingredients.&nbsp; Sprinkle with salt and pepper to taste.&nbsp; Add a spoonful to the lettuce leaves, wrap and enjoy.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-45633414926353831?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com3tag:blogger.com,1999:blog-3579078434984314864.post-86806100454842921712010-07-21T09:19:00.003-04:002010-07-22T07:55:03.299-04:00Summer Lovin'<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TEYVlHaEdZI/AAAAAAAABU8/RNo-I1JHcsM/s1600/104_0414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TEYVlHaEdZI/AAAAAAAABU8/RNo-I1JHcsM/s320/104_0414.JPG" /></a></div><br />Remember when you were younger and the summer months were like an entirely different world?&nbsp; Those months were uniquely different than any other time of the year.&nbsp; They were full of stories, some good, some bad... and almost always, some crazy.&nbsp; I remember almost all of my summers, at least those from when I was old enough to truly enjoy the season. &nbsp;Now that I'm well into adulthood, the summer isn't as distinct.&nbsp; Sure it allows for more barbecues, beach days and road trip vacations.&nbsp; But, overall, it isn't as <i>memorable</i> as it used to be.&nbsp; Summers from childhood meant no school, homework and few responsibilities other than wiping the sand from your feet on the way in the house.&nbsp; Summers from adulthood aren't quite as... liberating.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TEYVZIZ3lLI/AAAAAAAABU0/CZqdiOeC1k8/s1600/104_0410.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TEYVZIZ3lLI/AAAAAAAABU0/CZqdiOeC1k8/s320/104_0410.JPG" /></a></div>This year I find myself in the midst of my own nostalgic summer.&nbsp; I've made new friends, had some good memories, some bad... and yes, even some crazy.&nbsp; It's a stand out summer break that I won't soon let slip from my memory.&nbsp; During these hot and hazy months, I've had the opportunity to befriend a fabulous couple, Steve and Joanna.&nbsp; Recently, they welcomed me into their beautiful home on Cape Cod and delighted me with a delicious meal of swordfish, asparagus and couscous salad.&nbsp; The conversation (and the wine) flowed as easily as if we'd been long time friends.&nbsp; While the entire meal was fantastic, the couscous salad stood out as a favorite.&nbsp; I requested the recipe after my first bite, knowing it would be a regular player on my future plates-- and soon!<br /><br />Not having all the ingredients on hand to make the salad on my own, I did what I usually do and got a little creative.&nbsp; However, this cold side dish easily lends itself to some adjustments without compromising taste.&nbsp; It's a little sweet, a little a spicy and a lot tasty. &nbsp; It paired nicely with swordfish but would nicely complement a chicken dish or a veggie burger.&nbsp; I have fallen in love with Trader Joe's Harvest Grains blend as it has a variety of grains: Israeli couscous, red and green orzo, mini chic peas and red quinoa. &nbsp;If you can't find it, you can easily substitute Israeli couscous or orzo... whatever you want!<br /><br />Sadly the summer is approaching it's end and the responsibilities of work are inching their way back into my mind. &nbsp;However, I plan on enjoying these last few weeks to the fullest. &nbsp;Afterall, there's plenty of fun left to be had, including a vacation to the Northwest!<br /><br /><b><span class="Apple-style-span" style="text-decoration: underline;">Summer Salad w/ fruits and grai</span></b>ns<br /><a href="http://3.bp.blogspot.com/_PCdMIZegRpk/TEYUWp5Yv5I/AAAAAAAABUs/teB2ZnEdAiU/s1600/104_0439.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_PCdMIZegRpk/TEYUWp5Yv5I/AAAAAAAABUs/teB2ZnEdAiU/s320/104_0439.JPG" /></a><br /><ul><li>1/2 bag Trader Joe's Harvest Grains Blend</li></ul><ul><li>1/2 cup dried cranberries</li></ul><ul><li>1/4 cup currants or raisins</li></ul><ul><li>1/2 cup toasted sunflower seeds</li></ul><ul><li>bunch of chopped parsley or cilantro</li></ul><ul><li>1/2 cup chopped scallion</li></ul><ul><li>salt and pepper to taste</li></ul><br /><i>Other tasty additions you may want to include or swap in: dried cherries, pumpkin seeds, pine nuts, halved grapes</i><br /><br />Mix together (measurements are a rough estimate):<br /><ul><li>1/4 cup hot pepper jelly</li></ul><ul><li>1/8 cup apricot preserves</li></ul><ul><li>1/8-1/4 cup honey</li></ul><ul><li>1/8 cup olive oil</li></ul><ul><li>season with salt and pepper</li></ul><b><br /></b><br /><b>Directions</b>: Follow the package instructions for the grains, adding in the dried fruit at the same time as the grains. &nbsp;This will plump them up. &nbsp;Once they have finished cooking, stir in the dressing mixture. &nbsp;Allow to cool for about an hour in the fridge. &nbsp;Finally, mix in the toasted sunflower seeds, herbs and scallion. &nbsp;Season with more salt and pepper if necessary.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-8680610045484292171?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com1tag:blogger.com,1999:blog-3579078434984314864.post-71840033696239518822010-07-11T15:12:00.001-04:002010-07-11T15:13:37.377-04:00A Perfect Picnic Lunch<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TDoV9mR1TWI/AAAAAAAABUE/wxiT_gYWy-E/s1600/104_0406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TDoV9mR1TWI/AAAAAAAABUE/wxiT_gYWy-E/s320/104_0406.JPG" /></a></div><br />Being a teacher, I have a natural inclination to showcase the talent of others.&nbsp; It brings me great joy to shine a spotlight on hard work, creativity or even good deeds.&nbsp; Since I spend much of my life immersed in phonics, fractions and reading comprehension, I don't often have the opportunity to highlight a student's cooking talent.&nbsp; I'm delighted to finally have that chance!<br /><br />Last year I said good-bye to some of the greatest kids as my husband and I relocated just south of the Mason-Dixon line.&nbsp; In that bunch of kids was one of my all-time favorite saucy little girls... Maddiy.&nbsp; I realize we aren't supposed to have "favorites," but she makes it hard to keep that rule.&nbsp; During the time I was her teacher I taught about the early 1900s and cited passages from Upton Sinclair's <i>The Jungle. </i>I was simply trying to show the way food regulation came to be in America and ended up converting Maddiy to a vegetarian.&nbsp; Oops.&nbsp; Every time I passed her mother, who was also our school nurse, I shot an apologetic look her way, knowing that dinner time at her home was forever changed.<br /><br />As I am spending my summer in New England, I have been lucky enough to reconnect with some of the kids I taught a couple years ago, Maddiy being one of them.&nbsp; She decided to bring me a picnic lunch during my lunch break so that we could catch up and feast on some of her vegetarian fare.&nbsp; Her picnic lunch was all- star good!&nbsp; It included: vegetarian and chicken empanadas, corn and edamame salad, cantaloupe, home-made kettle corn and a sweet treat of coco-puff bars.&nbsp; I was bowled over with how delicious everything was and glad that Maddiy agreed to let me post a couple of her recipes as I simply couldn't help but want to share them!<br /><br />Thanks for a wonderful afternoon, Cupcake!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TDoWFeYqWcI/AAAAAAAABUM/RCyNBi9BpOI/s1600/104_0404.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TDoWFeYqWcI/AAAAAAAABUM/RCyNBi9BpOI/s320/104_0404.JPG" /></a></div><u><b>Maddiy's Quick and Easy Empandas</b></u><br /><br />1 package square won ton wrappers<br />1 cup shredded cheddar<br />1/2 cup salsa + extra for dipping<br />2 cups cooked shredded chicken<br />OR<br />tofu that's been pressed to release liquid, and cut into small cubes<br /><br />Enough canola oil to cover the bottom of a frying pan for each batch of empanadas. <br /><br />In a bowl, mix the cheese, salsa and chicken or tofu until combined.&nbsp; Season with salt and pepper.&nbsp; Lay out a won ton wrapper and add a spoonful of the mixture right in the middle.&nbsp; Brush the top edges of the wrapper with water and bring the bottom edges up to seal, forming a triangle.&nbsp; Lightly press the edges with a fork.&nbsp; Then fold over the opposite corners, squeezing them together.&nbsp; They will look like little pot stickers.&nbsp; Pour enough canola oil to cover the bottom of a frying pan and heat up.&nbsp; Add the empanadas and cook until golden brown.&nbsp; Flip and continue cooking until the other side has browned as well.<br />Scoop up some extra salsa before popping them in your mouth!<br /><br />Serve with....<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TDoWPSuf7GI/AAAAAAAABUU/nRVoGMSmyXA/s1600/104_0402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TDoWPSuf7GI/AAAAAAAABUU/nRVoGMSmyXA/s320/104_0402.JPG" /></a></div><br /><br /><u><b>Edamame and Corn Salad</b></u><br />(not sure of exact measurements so adjust as you like)<br /><br />1 small package of thawed edamame<br />1 cup fresh sweet corn<br />1/4 cup red onion, finely diced<br />1 can black beans<br />1/4 cup fresh cilantro, chopped<br />juice of 1 or 2 limes<br />few turns of olive oil<br />salt and pepper<br /><br />And if you really want the whole package, serve these super simple sweet treats:<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TDoWZWAmVZI/AAAAAAAABUc/rczXhitztgE/s1600/104_0405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TDoWZWAmVZI/AAAAAAAABUc/rczXhitztgE/s320/104_0405.JPG" /></a></div><br /><br /><u><b>Coco Puff Krispies</b></u><br />Follow directions for Rice Krispie treats, except use Coco-Puff instead of Krispies and add butterscotch chips.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-7184003369623951882?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com8tag:blogger.com,1999:blog-3579078434984314864.post-70022724328086254022010-06-27T22:12:00.020-04:002010-06-28T17:15:51.485-04:00Dining Al Fresco<div style="border: medium none;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TCgELOhV2hI/AAAAAAAABTs/aZllJS57oOU/s1600/104_0375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TCgELOhV2hI/AAAAAAAABTs/aZllJS57oOU/s320/104_0375.JPG" /></a></div><div style="border: medium none;">Last week I finished my school year, hopped on a plane that afternoon and landed in Rhode Island ready to start my next summer teaching job.&nbsp;The next morning I searched for a Starbucks in Dunkin' Donuts territory.&nbsp; Without any luck I reluctantly pulled into a Dunkin' Donuts and ordered an egg and cheese on an english muffin to partner up with my iced coffee (black, not regular!).&nbsp;By the time I opened it I was too far away to turn around when I realized they'd put sausage on my egg and cheese.&nbsp; Blek.&nbsp; To top it off, the bottom muffin was stale and hard and completely inedible.&nbsp; The cheese all stuck to the sausage leaving me with microwaved egg and half a soggy muffin. <i>Are you serious</i>?&nbsp; I know Rhode Islanders love their&nbsp;Dunkin', but I'm simply<b> not</b> impressed. Give me&nbsp;Starbucks any day.&nbsp;Needless to say, I tossed it in the first trashcan I found.&nbsp;</div><br />It wasn't until this weekend that I actually feasted on good eats.&nbsp; I'm thankful to have a&nbsp;food savvy&nbsp;group of friends and family so close by!&nbsp; While enjoying myself (and the laundry facilities) at my in-laws' beautiful home, my father-in-law and I tag teamed one of my all time favorite outdoor meals.&nbsp; The weather, against the forecast of the local weather man (no surprise there) held out, allowing for us to enjoy each others company and dinner out on the patio overlooking Narragansett Bay.&nbsp; What a way to spend a Sunday!<br /><br />To make this dinner that much better, I had a chance to play with a fun kitchen toy.&nbsp; I think the moment I arrive home I'll be out purchasing a mandolin.&nbsp; I've known about them, seen them used on TV, even heard how much people fancy them.&nbsp; I've simply never had the pleasure.&nbsp; It made prepping for this meal a total cinch- and it's already a breeze to put together!&nbsp; While you don't need one for this recipe (I've been making this for years without one), it absolutely would make it more fun and easier to get an even thickness on the vegetables.<br /><div style="border: medium none;"><div class="separator" style="clear: both; text-align: center;"></div></div><div style="border: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TCgG8iOkYeI/AAAAAAAABT8/fhrlDC0s1Z8/s1600/104_0376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TCgG8iOkYeI/AAAAAAAABT8/fhrlDC0s1Z8/s320/104_0376.JPG" /></a></div><br /></div><div style="border: medium none;"><br /></div><div style="border: medium none; text-align: center;"><b>You'll need</b>:<br />Your favorite white fish (<b><a href="http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx" style="color: purple;">Monterey Bay Seafood Watch</a><span style="color: purple;">)</span></b> <br />a variety of vegetables- cherry tomatoes, onions, zucchini work nicely<br />very thinly sliced lemons<br />white wine<br />butter<br />salt and pepper<br />sturdy tin foil</div><br /><div style="border: medium none;"><br /></div><div style="border: medium none;"><div class="separator" style="clear: both; text-align: center;"><b style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="http://2.bp.blogspot.com/_PCdMIZegRpk/TCf_E1IZCjI/AAAAAAAABTE/FiJWuuIpHsQ/s320/104_0378.JPG" /></b></div><b>To assemble</b>: layer the thinly sliced lemons and a few onions on the bottom of the foil.&nbsp;&nbsp; Top with the fish, then add the rest of the onion, zucchini, cherry tomatoes, a pat of butter, a&nbsp;few splashes of white wine and a sprinkle of salt and pepper.&nbsp; </div><div class="separator" style="border: medium none; clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TCf_uYKp7kI/AAAAAAAABTM/PNWdu-Kmj4w/s1600/104_0386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ru="true" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TCf_uYKp7kI/AAAAAAAABTM/PNWdu-Kmj4w/s320/104_0386.JPG" width="320" /></a></div><br /><div style="border: medium none; clear: both; text-align: center;">Gather the edges and fold over the tops of the tin foil packets.&nbsp; Place on a heated grill for about 20 minutes or so.&nbsp; When you can smell the fish becoming fragrant, it's ready.&nbsp; </div><div class="separator" style="border: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TCgAFG8xPuI/AAAAAAAABTU/oGNor5hxOxA/s1600/104_0388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ru="true" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TCgAFG8xPuI/AAAAAAAABTU/oGNor5hxOxA/s320/104_0388.JPG" width="320" /></a></div><div style="border: medium none;"><br /><div style="border: medium none;">Carefully unwrap and sprinkle some fresh herbs over the top. If the lemons are sliced thinly enough, you'll be able to eat the entire thing, rind and all. The tomatoes burst in your mouth and the flavors that the wine and butter impart on the fish is practically heaven. As my mother-in-law Kandee suggested, some fresh bread to soak up the juices is perfect or even some white rice, but I've been known to simply slurp away!</div><div class="separator" style="clear: both; text-align: center;"></div><div style="border: medium none;"><br /></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-7002272432808625402?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com1tag:blogger.com,1999:blog-3579078434984314864.post-3323668001838964352010-06-20T14:56:00.001-04:002010-06-20T15:00:25.603-04:00Portabellas, Pistachios and Pesto<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PCdMIZegRpk/TB5cd4pSJZI/AAAAAAAABSk/LIheER8-S9s/s1600/104_0371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="http://2.bp.blogspot.com/_PCdMIZegRpk/TB5cd4pSJZI/AAAAAAAABSk/LIheER8-S9s/s320/104_0371.JPG" /></a></div>It's hot.&nbsp; Steamy.&nbsp; The sun is strong, the pools are open and school is out.&nbsp; While the summer solstice isn't officially here until tomorrow, it feels like the peak of the summer season already.&nbsp; In fact, at 7:28 am tomorrow morning, the Northern Hemisphere will begin it's summer solstice resulting in the longest day and shortest night of the year.&nbsp; It also happens to fall on a Meatless Monday!&nbsp; <br /><br />What better way to celebrate summer than to fire up your grills and spend time outside celebrating the beginning of a new season?&nbsp; Get your sun tea brewing on the porch, grab a handful of fresh basil from your garden and get ready to cook up a special treat. <br /><br /><span class="goog-spellcheck-word">Portabella</span> mushrooms have long stood in for red meat as a tasty alternative to a traditional burger. I am by no means claiming to have invented some great new idea. However, just as there are a hundred unique ways to dress up a regular ground beef burger, there are certainly some snazzy ways to dress up a <span class="goog-spellcheck-word">portabella</span> burger.&nbsp; Last week <span class="goog-spellcheck-word">Ladd</span> and I topped ours with a thick slice of fresh mozzarella, farmer's market tomato, slathered it with freshly made pistachio pesto and sandwiched it between a whole wheat bun.&nbsp; The resulting burger was one even my meat-loving husband enjoyed.&nbsp; <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PCdMIZegRpk/TB5fgT3NsFI/AAAAAAAABS0/Qlyi4HP1ngQ/s1600/104_0326.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" qu="true" src="http://3.bp.blogspot.com/_PCdMIZegRpk/TB5fgT3NsFI/AAAAAAAABS0/Qlyi4HP1ngQ/s320/104_0326.JPG" /></a></div>Make your burgers by giving your mushrooms some time to make friends with a balsamic and olive oil marinade for about 30 minutes.&nbsp; In the meantime, slice up your tomato and mozzarella.&nbsp; Grill the mushrooms, toasting the buns the last few minutes of cooking time.&nbsp; Top the mushrooms with a thick slice of cheese and place on the toasted buns.&nbsp; Add the tomato and drizzle a generous spoonful of pistachio pesto.&nbsp; <br /><br /><strong><u>Pistachio Pesto</u></strong><br /><ul><li>about 1/3 cup shelled pistachios</li><li>1 cup or so of fresh basil</li><li>roughly 1/4 cup olive oil </li><li>just under a 1/4 cup grated Parmesan cheese</li><li>salt and pepper</li></ul>Add everything except the olive oil to a food processor and begin blending.&nbsp; Slowly drizzle in olive oil until everything comes together into a vibrant green sauce.&nbsp; If it's too chunky, add a little more oil.&nbsp; Season with more salt and pepper if necessary.<br /><br />Happy eating- and don't forget your sunscreen!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-332366800183896435?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com5tag:blogger.com,1999:blog-3579078434984314864.post-61605931288065303412010-06-13T12:16:00.002-04:002010-06-13T12:19:00.369-04:00Happy Chicken<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PCdMIZegRpk/TBUDVoXNjaI/AAAAAAAABSI/3UqCjJJAgz0/s1600/104_0093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="http://3.bp.blogspot.com/_PCdMIZegRpk/TBUDVoXNjaI/AAAAAAAABSI/3UqCjJJAgz0/s320/104_0093.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Every time I watch a food show in which chicken is being cooked, there is inevitably a comment about how people get bored with chicken, or want new ways to cook chicken.&nbsp; It bothers me.&nbsp; How can chicken become boring?&nbsp; I never hear about steak getting boring or pork either!&nbsp; In my opinion, not that you asked, c<span class="goog-spellcheck-word">hicken</span> is far more versatile than either of those proteins.&nbsp; It's like a blank canvas just waiting for a splash of color.&nbsp; It's good fried,&nbsp;shredded, sauteed, baked and roasted.&nbsp; It tops salads, pastas, stir fry and sandwiches.&nbsp; Bored with chicken?&nbsp; Impossible.&nbsp; </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div>But let's just say you are. Bored that is.&nbsp; And let's also say that you're looking for something different than the usual roast chicken, or whatever it is you may often do with your chick.&nbsp; This quick recipe is perfect for a weeknight meal and you probably have most of it already in stock.&nbsp; H<span class="goog-spellcheck-word">oney</span> balances out tart balsamic vinegar and frozen orange juice creates a perfect <span class="goog-spellcheck-word">orangey</span>-sweetness that sticks to the chicken.&nbsp; The chicken starts out on the stove, then finishes off in the oven giving you just enough time to steam some veggies and set the table.&nbsp; <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TBUDerjelFI/AAAAAAAABSQ/bZYrqkihDCY/s1600/104_0094.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" qu="true" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TBUDerjelFI/AAAAAAAABSQ/bZYrqkihDCY/s320/104_0094.JPG" /></a></div><strong><u>Honey-Orange Chicken</u></strong><br />serves 4<br /><br />4-6 bone in chicken thighs (you can use breast or boneless, skinless if you prefer)<br />1/2 cup or so of frozen orange juice<br />3 tablespoons of honey, give or take<br />few splashes of balsamic<br />few sprigs of fresh thyme, pulled from the stem and chopped<br />salt and pepper<br /><br />Serve with brown rice and a veggie of your choice.&nbsp; I like to garnish with a little green onion as well.<br /><br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat your oven to 375.&nbsp; Warm up an oven safe skillet and either spray with non-stick cooking spray or drizzle in some oil.&nbsp; Salt and pepper your chicken thighs.&nbsp; In small sauce pan mix&nbsp;together the orange juice, honey, balsamic and thyme just until it begins to bubble and thicken up a little.&nbsp; Give it a quick taste to make sure it's just right.&nbsp; Put your thighs in the hot skillet skin side down for a few minutes.&nbsp; Flip your chicken over and baste with a generous amount of the glaze.&nbsp; Cook for a few minutes more.&nbsp; Baste again then place the whole skillet in the preheated oven for 15-20 minutes (use a thermometer for the right temp: 160 degrees), basting with more sauce half way through.&nbsp; </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TBUDlFjRE0I/AAAAAAAABSY/db_myUzYOvc/s1600/104_0095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TBUDlFjRE0I/AAAAAAAABSY/db_myUzYOvc/s320/104_0095.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><strong>What are some other not-so-boring ways you cook chicken?</strong><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-6160593128806530341?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com8tag:blogger.com,1999:blog-3579078434984314864.post-18838597384590225942010-06-07T18:46:00.001-04:002010-06-07T18:47:14.376-04:00Link to Check Out<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My monthly post on Farm to Table is up!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">About a month ago I was invited to a tasting at the Silver Diner in Clarendon.&nbsp; They are rolling out a new menu featuring fresh and local foods.&nbsp; This is a diner I'll frequent for sure!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Check out the write up:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.farmtotableonline.org/2010/06/the-silver-lining-at-silver-diner/"><strong><span style="color: purple;">http://www.<span class="goog-spellcheck-word">farmtotableonline</span>.org/2010/06/the-silver-lining-at-silver-diner/</span></strong></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div>And take a look around their blog.&nbsp; It's amazingly informative and full of great articles and photos from knowledgeable folks all over the country.&nbsp; If you care about food, you'll love this site.&nbsp; Guarantee it!<br /><br /><br />And just because she's pretty...&nbsp;&nbsp; <br /><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PCdMIZegRpk/TA12lhNlUeI/AAAAAAAABMU/1IPIiZ-DMmg/s1600/Food+%26+Oakwood+pics+247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="http://3.bp.blogspot.com/_PCdMIZegRpk/TA12lhNlUeI/AAAAAAAABMU/1IPIiZ-DMmg/s320/Food+%26+Oakwood+pics+247.JPG" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-1883859738459022594?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com1tag:blogger.com,1999:blog-3579078434984314864.post-56487870951277384972010-06-02T16:55:00.001-04:002010-06-13T12:20:39.672-04:00Back to Reality<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TAbEJ-F1wvI/AAAAAAAABME/9Dcgi_WOc2U/s1600/104_0314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TAbEJ-F1wvI/AAAAAAAABME/9Dcgi_WOc2U/s320/104_0314.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span"><span class="Apple-style-span">This past weekend my husband and I lived life to the fullest during our weekend trip to the city that never sleeps. &nbsp;My sister-in-law, Ashley, welcomed us in style and we took down NYC like professionals. &nbsp;From the BEST pastrami on rye at well known&nbsp; <a href="http://www.carnegiedeli.com/home.php"><b><span class="Apple-style-span" style="color: purple;">Carnegie Deli</span></b></a> to catching an evening on Broadway watching <a href="http://www.chicagothemusical.com/"><b><span class="Apple-style-span" style="color: purple;">Chicago</span></b></a>, it was a weekend I will remember fondly for a long time.</span>&nbsp;&nbsp;</span></span></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In all honesty, I have not eaten food so good in one weekend, maybe <em>ever</em>.&nbsp; One night at <a href="http://knickerbockerbarandgrill.com/home.html"><b><span class="Apple-style-span" style="color: purple;">Knickerbocker Bar and Grill</span></b></a>, we enjoyed ourselves so much we actually closed the place down.&nbsp; The pianist and bassist stayed until the very last moments playing only for us.&nbsp; It was a perfectly quintessential New York night.&nbsp; </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The train ride home along the eastern corridor brought reality back into focus, which meant <em>I </em>would need to actually cook for myself instead of enjoying being waited on. There was a lot we did well while on holiday; there was an equal amount we didn't do so well. &nbsp;We neglected the right kind of hydration, ate in abundance with no regard to whether it was deemed healthy, and slept half as much as usual. So dinner was something I was putting a lot of effort into. &nbsp;By effort I mean only during the thought process stage. &nbsp;I didn't actually want to labor over some elaborate meal at all. &nbsp;The dish needed to be healthy, packed with good nutrients, and put me back into feeling like I was doing my body some good.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PCdMIZegRpk/TAbD4aJKY8I/AAAAAAAABL8/ZfceMCjhYrA/s1600/104_0320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://4.bp.blogspot.com/_PCdMIZegRpk/TAbD4aJKY8I/AAAAAAAABL8/ZfceMCjhYrA/s320/104_0320.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The idea of a salad for a main meal makes some people cringe. &nbsp;Clearly, they haven't had salad at my house. &nbsp; It is not just throwing some greens in a bowl, slicing up a tomato and pouring on some overly sugary dressing from a bottle. &nbsp;Not here. &nbsp;Not in my kitchen. &nbsp;Instead our salads involve a variety of vegetables, fruit, protein and a drizzle of good quality olive oil along with the <strong>best</strong> balsamic vinegar we've ever had. &nbsp;If you haven't picked up a bottle of <b><a href="http://www.williams-sonoma.com/products/vsop-balsamic-vinegar/"><span class="Apple-style-span" style="color: purple;">William Sonoma's aged balsamic vinegar</span></a></b>, I highly (very highly) recommend doing so. &nbsp;Now. &nbsp;It's been aged 25 years and is so good you could almost drink it straight up (yes, I've done so). &nbsp;</span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Because I wasn't 100% ready to dive back into uber healthy/ detox mode, I decided to indulge in a five cheese piece of Texas toast along with salad. &nbsp;I simply couldn't help it. &nbsp;</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/TAbETd6HWZI/AAAAAAAABMM/4CnpkJ1tvSc/s1600/104_0316.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gu="true" src="http://1.bp.blogspot.com/_PCdMIZegRpk/TAbETd6HWZI/AAAAAAAABMM/4CnpkJ1tvSc/s320/104_0316.JPG" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To make this healthy bowl of goodness for two</b>:</span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 bag of mixed greens (spring mix, baby lettuces, your choice) split between two bowls</span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Top with</b>:</span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 bell pepper, sliced into rings</span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 large red onion, chopped</span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 pears (1 for each salad), sliced thinly</span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 carrot peeled, then shredded</span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 small bag of sugar snap peas</span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">sunflower seeds</span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Gorgonzola cheese</span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 grilled chicken breast, sliced on a bias</span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Drizzle with:</b></span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">good quality extra virgin olive oil</span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">balsamic vinegar</span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-5648787095127738497?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com7tag:blogger.com,1999:blog-3579078434984314864.post-81484839143103048902010-05-24T21:19:00.001-04:002010-05-24T21:21:41.529-04:00Thank You, Bon Appetit!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PCdMIZegRpk/S_skVLIxNrI/AAAAAAAABLY/CPzS27UVv3A/s1600/104_0271.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gu="true" src="http://3.bp.blogspot.com/_PCdMIZegRpk/S_skVLIxNrI/AAAAAAAABLY/CPzS27UVv3A/s320/104_0271.JPG" /></a></div>It happened this weekend.&nbsp; It was like a nightmare...<br /><br />I sat down to create this weeks menu.&nbsp; I methodically wrote out each day of the week on a notepad, went through the pantry, checked out the fridge and sat down to create.&nbsp; <em>Blank.&nbsp; </em><br />I walked outside to check on my fresh herbs.&nbsp; Sat back down.&nbsp; <em>Still blank</em>.<br />I talked to my husband, "what kinds of things do we make that are good and that we can have for dinner this week?"&nbsp; My blank stare was met with his blank stare.&nbsp; <br /><br /><strong>Normally</strong> I'm thinking of next week before the current week is even over.&nbsp; <strong>Normally</strong> Ladd and I are vying for who gets to think of the most meals.&nbsp; <strong>Normally </strong>I have a list lined up to blog about.&nbsp; What is happening!?<br /><br />That's when we decided to rely on an old&nbsp;friend: <a href="http://www.bonappetit.com/"><span style="color: purple;"><strong><em>Bon Appetit Magazine</em></strong></span></a><span style="color: purple;"><strong>.</strong></span>&nbsp; Thank you <em>Bon Appetit</em> for adorning my coffee table, ready and waiting for someone to thumb through your pages.&nbsp; Thank you for dazzling me with your photos, stories and recipes.&nbsp; My Monday night meal thanks you.&nbsp; Our bellies thank you.&nbsp; And now, my blog thanks you.&nbsp; <br /><br />The May issue is full of inspiring ideas.&nbsp; I often snag the main ingredients from a recipe, then add in my own details.&nbsp; Tonight, mostly due to my lack of creativity, I decided to follow the directions.&nbsp; My only changes were a short cut on croutons and the addition of basil.&nbsp; <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PCdMIZegRpk/S_skzKrowJI/AAAAAAAABLg/nJLijuprp2w/s1600/104_0266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="150" src="http://2.bp.blogspot.com/_PCdMIZegRpk/S_skzKrowJI/AAAAAAAABLg/nJLijuprp2w/s200/104_0266.JPG" width="200" /></a></div><br />The front cover screams FABULOUS PASTAS! and is graced with a photo of fettuccine and asparagus, being lightly dusted with what appears to be parmesan.&nbsp; Just under this eye-catching title, my Monday night meal spoke to me: Orecchiette with cauliflower and zucchini.&nbsp; I love to say <em>orecchiette</em>.&nbsp; I feel Italian as it rolls off my tongue.&nbsp; You know those people that always pronounce prosciutto correctly?&nbsp; Or any of the other Americanized Italian food names for that matter.&nbsp; I never do.&nbsp; But with <em>orecchiette</em> I simply can't help it.&nbsp; I don't even know how to say it like an American.&nbsp; Quite honestly, I don't even know if I'm saying it like an Italian.&nbsp; I just know it feels right.&nbsp; <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PCdMIZegRpk/S_sk3sVJ1EI/AAAAAAAABLo/klhb8_kVoQ0/s1600/104_0269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="150" src="http://1.bp.blogspot.com/_PCdMIZegRpk/S_sk3sVJ1EI/AAAAAAAABLo/klhb8_kVoQ0/s200/104_0269.JPG" width="200" /></a></div><br />This recipe mixes roasted cauliflower, zucchini, garlic, pasta and croutons for a rustic, simple and comforting meal.&nbsp; The addition of anchovy adds the perfect saltiness, the nutty flavor of parmesan brings it all together, while fresh parsley and basil brightens it all up. It is a perfect vegetarian meal but something tells me a sprinkling of crispy prosciutto wouldn't make anyone turn it down.&nbsp; It's easy on the wallet- many of the items are probably already in your kitchen- and a quick and easy meal for a week night. There wasn't anything we didn't like about it.&nbsp; I just wish I could take the credit. <br /><br /><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PCdMIZegRpk/S_sk6jUr2JI/AAAAAAAABLw/37Vzd4rnU-k/s1600/104_0270.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://3.bp.blogspot.com/_PCdMIZegRpk/S_sk6jUr2JI/AAAAAAAABLw/37Vzd4rnU-k/s320/104_0270.JPG" /></a></div>The official recipe: <span style="color: purple;"><strong><a href="http://www.bonappetit.com/recipes/2010/05/orecchiette_with_cauliflower_anchovies_and_fried_croutons">Orecchiette with Cauliflower, Anchovies, and Fried Croutons</a></strong></span><br /><br /><br />Here's hoping next week isn't so... blank.&nbsp; But if it is, the June issue just arrived in my mailbox today.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3579078434984314864-8148483914310304890?l=www.foodforlifeandlove.com' alt='' /></div>Holly Keeganhttp://www.blogger.com/profile/10618712864009255366noreply@blogger.com6