tag:blogger.com,1999:blog-37999068773175070232024-03-08T06:56:40.298-08:00Tiny TablesCooking for one or two and living on a smaller scale.Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-3799906877317507023.post-11586218994078755952011-04-02T15:32:00.000-07:002011-04-02T15:32:34.619-07:00Back to the PointMy computer crashed about a month ago. I have been checking in at the library, but blogging at the library takes a little more planning. However, the break was kind of nice and allowed me to think about the direction of my blog. The original point of this blog was to share with people how to cook for two with seasonal produce on a budget. This winter I really got away from that, but now I am ready to really focus and get <strong>back to the point</strong>. So with a solid recipe collection already on hand, I hoping to really show how to get the most out of your food dollars.<br />
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Stay tuned friends!Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com1tag:blogger.com,1999:blog-3799906877317507023.post-73954868661826077052011-03-04T04:00:00.000-08:002011-03-04T04:00:00.258-08:00Sometimes We Like Talking Just to Each OtherOkay okay, I know this is a food blog. But sometimes there are stories in my life that just need to be told. Especially when it comes to the many ways men try to hit on me (trust me, I am not bragging). I could write a whole list of ways how not to hit on women, but for this particular post I have a story with a purpose.<br />
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It was a bitterly cold Thursday night. I was having dinner with a dear friend. He is one of those people who when he is done eating - he is ready to go. He doesn't really care to finish his soda or linger over the table shredding up the napkin while we talk about various topics. I, on the other hand, love to linger. This guy is usually politely waits until I realize he is ready to go by the table shaking due to foot tapping. We were paying out when suddenly he says, "I've got to go. This situation is about to get me in trouble." He walks out the door.<br />
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I hadn't even put my hat and gloves on. I knew he hated waiting,but jeez! As I got up to put on my coat I finally saw what he was talking about. There was a group of young girls (athletes from a nearby college) and at another table a group of friends. The girls were enjoying their company alone the whole time my friend and I were there. However, when I turned around there was a guy at the table across from them turned around in his chair talking to them. All I could hear was "23?! I guessed right. Where are you guys from?" The girls are begrudgingly giving answers and sinking closer into their food trying to shut this man down as politely as they possible.<br />
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So this is what caused my friend to run away in a mad dash. He had to leave before he got angry with this guy. I kind of took my time putting on my jacket to watch the conversation. This guy was a tool. The girls weren't even making eye contact with him. They wanted no part of him. Not to mention that this man was very ambitiouss. Drunk, chubby, and rude and he was trying to hit on not one, not two, but THREE young ladies. So as I walked out I stop in front of him and say, "I really don't think those girls are interested in talking with you." He gave me a cocky smile and leaned back in his chair, "No... I don't think they are." The poor jerk, I think he thought I was sympathizing with him. Then I tilted my head and replied, "Then why the hell are you still bothering them?"<br />
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I left after that, hoping I helped him realize he should return to his own friends conversation and leave the ladies alone. I went outside and asked my why he didn't stand up for the girls. He had no answer. Pathetic. Chivalry was really dead in this instance.<br />
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However, it made me remember the great speech Julia Sugarbaker gives in one of the first episodes of Designing Women. Check it out!<br />
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<iframe allowfullscreen="" frameborder="0" height="312" src="http://www.youtube.com/embed/P7xS54IGEGI" title="YouTube video player" width="512"></iframe><br />
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So listen up fellas... there is a right way and a wrong way to hit on girls. Also, if you see a jerk like this guy hitting on a group of unwilling ladies - then step in and get some brownie points!<br />
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Ladies, share your unwanted attention stories in the comments section!Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com0tag:blogger.com,1999:blog-3799906877317507023.post-47753357952760706242011-02-28T04:30:00.000-08:002011-02-28T04:30:03.408-08:00The West End Community GardenIt's amazing to me that while I lived on the farm, I never considered my family as farmers. My mother was a math teacher and worked in a fabric store. I told everyone she was a teacher, not a farmer. It was my grandfather's retirement hobby. It was something I helped with, but never gave much thought. It certainly wasn't something I wanted to do when I grew up. However, as I get older I am starting to miss the pastures and my dirt road. I especially miss my chickens. However, the romance of farming is lost whenever I realize we are in the middle of a drought or a hard freeze. I know that some person's crops and subsequent income are suffering. Regardless, I still have a strong desire to garden and perhaps raise a few chickens. But until I get my perfect little house and yard (tucked somewhere in Southside or Avondale), I will just have to settle with helping other local gardens. <br />
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I e-mailed <a href="http://www.communitychurchwithoutwalls.org/ministry/west_end_urban_garden/">West End Community Garden</a> last summer asking if I could volunteer. They welcomed my help and told me just to come out on Saturdays. That was their designated volunteer day. However, I just wasn't organized enough to make it out there. <a href="http://tinytables.blogspot.com/2010/12/my-new-years-resolutions.html">As part of my new years resolution</a>, I decided that this was one of the organizations I wanted to support. I want to invite you to come join me on Saturdays with the other volunteers as we help get this garden ready for the growing season. Contact me for more information!<br />
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Below is a film my friends Anna and Lindsay made, enjoy!<br />
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<iframe frameborder="0" height="225" src="http://player.vimeo.com/video/12054617" width="400"></iframe><br />
<a href="http://vimeo.com/12054617">WE: The West End Community Garden</a> from <a href="http://vimeo.com/dcsprogram">Digital Community Studies</a> on <a href="http://vimeo.com/">Vimeo</a>.<br />
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Fresh food has become one of my true passions in life. I feel that the right kind of diet will succesfully heal our bodies in ways that no pill can. How have you found yourself reconnecting with your food? Do you have a CSA, go the farmers market, or are you simply choosing in season produce at the grocery store? Please share your stories in the comments section.Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com0tag:blogger.com,1999:blog-3799906877317507023.post-63340224563492241612011-02-23T04:00:00.000-08:002011-02-23T04:00:23.311-08:00Community Supported BakeryI am a big fan of the <a href="http://www.treehugger.com/">Tree Hugger</a> website. I love reading about what people are doing to improve their lives in a positive (and earth friendly) way! This lovely little video I am sharing with you made my heart smile. This woman has converted her garage into a bakery where she sells shares of baked goods. Brilliant! If you live in the South Puget area - I am super jealous, because I would totally be buying a share from <a href="http://8armsbakery.com/">8 Arms Bakery</a>.<br />
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Watch the video below to learn more!<br />
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Do you buy your baked goods from a local bakery or (like me) are you still buying from the grocery store? Share your information in the comments section!Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com2tag:blogger.com,1999:blog-3799906877317507023.post-86478447724686214692011-02-18T04:00:00.000-08:002011-02-18T07:26:32.755-08:00Instant Documentary MarathonIn the last year, I feel that Netflix has really become a big talking point. Sure, we always thought it was cool. Now that their instant library is becoming so extensive - people are jumping on the bandwagon. People seem to be watching really obscure movies so that they can bring it up in conversation (I myself have started watching a lot of Woody Allen movies). I also love how people will talk about a movie and then say, "It's on Netflix. You should watch it." It's become such a popular statement that I now have to remind people I don't have enough hours to watch the entire instant catalog, <strong>but I am trying</strong>! <br />
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What I love most is the mass availability of good documentaries. I am addicted to documentaries. Especially green/food documentaries. For today's post, I thought I would talk about the documentaries that are available to watch online through Netflix. Remember, these are just the ones I like that can be found on Netflix. There are a ton more out there to watch, but I'll save that list for another day. All of these films helped deepen my commitment to real food. Some of them I have watched several times because they always inspire me to analyze my life and figure out what else I can be doing. Enjoy!<br />
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<ul><li><a href="http://movies.netflix.com/WiMovie/American_Experience_Earth_Days/70112493?trkid=2361637#height1104">American Experience: Earth Days</a> - This is a PBS documentary that shows how the green movement really got started. </li>
<li><a href="http://movies.netflix.com/WiMovie/Food_Inc./70108783?trkid=2361637#height1897">Food, Inc.</a> - Yes, I know you have heard about it. Yes, it will make you want to stay away from the meat counter and any conventional grocery store. However, it will truly inspire you to find and enjoy food grown in sustainable ways.</li>
<li><a href="http://movies.netflix.com/WiMovie/Dirt_The_Movie/70112743?trkid=2361637#height2183">Dirt! The Movie</a> - I know this sounds weird - this is a cute but serious documentary. It shows how deeply we are connected to dirt and how humans are basically destroying and compromising everything good about dirt.</li>
<li><a href="http://movies.netflix.com/WiMovie/King_Corn/70080822?trkid=2361637#height1743">King Corn</a> - Corn is in everything! EVERYTHING! These two guys from the city buy an acre of Iowa land and grow commercial corn. They document the growing process and where there corn will go. Along the way, we learn about some of the mainstream practices that are killing small farms.</li>
<li><a href="http://movies.netflix.com/WiMovie/The_Gerson_Miracle/70113618?trkid=2361637&authURL=1297107860712.rr5okUSCOoxSnzo9p7Yw6sHwi0o%3D#height1512">The Gerson Miracle</a> - This film is very special to me. It's about a clinic who is curing cancer with a raw vegan diet. I had actually started researching vegan diets weeks before my mom died. I had planned to graduate college, move back to the farm, and heal my mom from the inside. I have talked to a lot of people about this treatment and I get a lot of weird stares. However, when you realize someone you love has no other options you'd be lusting after this treatment as well. My main point - food is the ultimate healer.</li>
<li><a href="http://movies.netflix.com/WiMovie/Food_Matters/70123196?trkid=2361637#height2376">Food Matters</a> - This is sort of a companion film to The Gerson Miracle. They talk about super foods, vitamins, and how important it is to choose natural foods. For a short while after I watched the film, I would drink a glass of water as soon as I woke up. Guess you'll have to watch to find out why!</li>
<li><a href="http://movies.netflix.com/WiMovie/No_Impact_Man_The_Documentary/70112474?trkid=1996949#height1417">No Impact Man</a> - This follows a man who blogged about reducing his impact on the planet as much as possible. Even though he goes to some extremes (like shutting off his electricity in his New York apartment), he does come around at the end and talk about what would really work in an everyday house hold.</li>
<li><a href="http://movies.netflix.com/WiMovie/The_Garden/70100724?trkid=1996949#height1944">The Garden</a> - The film documents the end of this very large community garden in LA. It brings up a lot political issues about land abandonment and ownership.</li>
</ul>What are some of your favorite green minded documentaries?Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com0tag:blogger.com,1999:blog-3799906877317507023.post-7868678968417314622011-02-17T04:00:00.000-08:002011-02-17T04:00:00.875-08:00Braised Cabbage with Chorizo and BeansI made two cabbage/bean/chorizo recipes in a row. This one came from Mark Bittman's <span><a href="http://www.amazon.com/Mark-Bittmans-Kitchen-Express-inspired/dp/1416575669?ie=UTF8&tag=tinyt00-20&link_code=btl&camp=213689&creative=392969" target="_blank">Kitchen Express</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=tinyt00-20&l=btl&camp=213689&creative=392969&o=1&a=1416575669" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />. This is a great little cookbook. I think it's a great book for people just learning to cook seasonally and wish I had seen this book long ago. I actually halved this recipe - because Bittman doesn't really make clear how many or how much is a serving. I wish I would have cut the cabbage into slightly smaller chunks, I think it would have helped speed up the cooking. I used Mexican chorizo instead of the smoked Spanish chorizo it describes - all was well, my friends. I used breadcrumbs that I had made from an old hard rock French loaf. With the breadcrumbs sprinkled on top, I found pure comfort in a real winter dish on a cold night. [To make it gluten free - just use Parmesan instead of breadcrumbs.]</span><br />
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<span>Are you still just making slaw with your cabbage? Shame on you!</span><br />
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<strong>Braised Cabbage with Spanish Chorizo and Beans</strong><br />
(Serves 3-4)<br />
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Sliced smoked chorizo into quarter-inch-thich pieces, then cook in olive oil until it begins to crisp. Slice a head of green cabbage into weight wedges and put it on top of the chorizo; add a couple of cups of cooked or drained canned cannellini or other white beans, spreading to surround the cabbage; cover and cook for a few minuages, then flip the cabbage and stir the beans. Continue cooking until everything is warmed through, season with salt and pepper, and serve topped with toasted breadcrumbs or croutons and a drizzle of olive oil.Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com0tag:blogger.com,1999:blog-3799906877317507023.post-1654355572240752942011-02-16T04:00:00.000-08:002011-02-16T04:00:00.969-08:00White Bean and Cabbage SoupSimmer down! This is not the horribly bland cabbage soup recipe you used that summer after freshman year when you were trying to quickly drop the added pounds. It is, however, a very comforting and hearty bowl of soup that will knock these winter nights out of the park.<br />
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It also comes from my new favorite cookbook <span><a href="http://www.amazon.com/Recipes-Root-Cellar-Winter-Vegetables/dp/B004J8HW32?ie=UTF8&tag=tinyt00-20&link_code=btl&camp=213689&creative=392969" target="_blank">Recipes from the Root Cellar</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=tinyt00-20&l=btl&camp=213689&creative=392969&o=1&a=B004J8HW32" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />. I halved the recipe and used the other half of the cabbage for a recipe that will be posted on the blog soon. I used Mexican Chorizo instead of Spanish. The difference? Mine was crumbly like hamburger meat and not really like smoked sausage. Honestly, you should never feel like you HAVE to have the exact ingredients. Cooking is all about making what you have work for you. I will say that I think the recipe needs more broth... it just seemed to be more like a stew. I also forgot to put the white beans (which I cooked at home) until after I had my first bowl. So that may have been why the broth to ingredients ratio seemed off. Oops.</span><br />
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<span>I am telling you people to give cabbage a chance. I have a friend that says he can't get excited about cabbage, "It's just cabbage" he says. I used to be the same way, but now I know if you add the right ingredients cabbage is as tasty as you can make it. I am excited because I am about to cook with my first head of red cabbage soon!</span><br />
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<span>Have you made cabbage a part of your winter diet?</span><br />
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<strong>White Bean and Cabbage Soup</strong><br />
(Serves 6-8)<br />
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2 tablespoons extra-virgin olive oil<br />
1 small head green or savoy cabbage, thinly sliced (6-8 cups)<br />
1 onion, halved and thinly sliced<br />
6 cups chicken or vegetable broth<br />
1/2 pound thin-skinned potatoes (do not peel), cut into 1-inch cubes<br />
8 ounces Spanish chorizo, andouille, or other full-flavored, fully, cooked sausage<br />
1 1/2 cups cooked white beans, or 1 (15-ounce) can, rinsed and drained.<br />
Salt and freshly ground black pepper<br />
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1. Heat the oil in a large saucepan over medium heat. Add the cabbage and onion and saute until beginning to color, about 10 minutes.<br />
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2. Add the broth, potatoes, and sausage. Bring to a boil, then reduce the heat and summer until the potatoes are tender, about 30 minutes.<br />
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3. Stir in the beans and simmer until heated through, about 10 minutes. Season with salt and pepper, and serve hot.Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com0tag:blogger.com,1999:blog-3799906877317507023.post-63465772635278465412011-02-15T04:00:00.000-08:002011-02-15T04:00:10.647-08:00Quick Roast Chicken & Root VegetablesI made this recipe one weekend when Mallory was gone. I had just cleaned up the kitchen really well and was ready to try a new recipe. I found this new winter favorite from the book <span><a href="http://www.amazon.com/EatingWell-Budget-Jessie-Price/dp/0881509132?ie=UTF8&tag=tinyt00-20&link_code=btl&camp=213689&creative=392969" target="_blank">EatingWell on a Budget</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=tinyt00-20&l=btl&camp=213689&creative=392969&o=1&a=0881509132" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />. I actually made several changes. I roasted a chicken last summer and it was delicious. I couldn't believe people weren't roasting chickens every other day! I put the leftover chicken on sandwiches and I am pretty sure some of the meat found its way into a fritata. I am not a big fan of having a lot of leftovers (because it invites food waste), but there was no reason any of that chicken was going to be wasted.</span><br />
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<span>I used chicken legs and thighs instead of breasts, substituted oregano for the marjoram, used half a red onion instead of a shallot, and balsamic vinegar for the red wine vinegar. Trust me - none of the substitutions took away from the recipe. I halved the recipe - but my proportions were still a little off. I used three chicken pieces when I should have just used two. And I think I cut up too many turnips and potatoes. I got about three servings out of it and that is pretty much what I ate all weekend. I served it with <a href="http://tinytables.blogspot.com/2011/01/beer-braised-cabbage.html">beer braised cabbage</a>. </span><span>It's too good not try people! </span><br />
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<span>Do you roast chicken and vegetables regularly?</span><br />
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<br />
<strong>Quick Roast Chicken Root Vegetables</strong><br />
(Serves 4)<br />
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1 pound turnips, peeled and cut into 1/2-inch chunks<br />
1 pound baby potatoes, quartered<br />
2 tablespoons extra-virgin olive oil, divided<br />
1 tablespoon chopped fresh marjoram or 1 teaspoon dried<br />
3/4 teaspoon salt, divided<br />
1/2 teaspoon freshly ground pepper, divided<br />
1/4 cup all-purpose flour<br />
1 cup reduced-sodium chicken broth<br />
2 bone-in chicken breasts (12 ounces each), skin and fat removed, cut in half crosswise<br />
1 large shallot, chopped<br />
1 tablespoon Dijon mustard<br />
2 teaspoons red- or white-wine vinegar<br />
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1. Preheat oven to 500°F.<br />
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2. Toss turnips, potatoes, 1 tablespoon oil, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a medium bowl. Spread in an even layer on a large baking sheet. Roast for 15 minutes.<br />
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3. Meanwhile, place flour in a shallow dish. Transfer 2 teaspoons of the flour to a small bowl and whisk in broth; set aside. Season chicken with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)<br />
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4. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until well browned on the bottom, about 5 minutes. Remove from the heat.<br />
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5. After the vegetables have been roasting for 15 minutes, stir them and place one piece of chicken, skinned-side up, in each corner of the baking sheet. (Set the skillet aside.) Return the vegetables and chicken to the oven and roast until the chicken is cooked through and the vegetables are tender, about 20 minutes more.<br />
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6. When the chicken and vegetables have about 10 minutes left, return the skillet to medium heat. Add shallot and cook, stirring, until fragrant, about 1 minute. Whisk the reserved broth mixture again, add to the pan and bring to a boil. Cook, stirring occasionally, until reduced by about half, about 8 minutes. Stir in mustard and vinegar. Serve the chicken and vegetables with the sauce.<br />
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Per serving: 333 calories; 10 g fat (2 g sat, 6 g mono); 72 mg cholesterol; 29 g carbohydrates; 31 g protein; 4 g fiber; 770 mg sodium; 1033 mg potassium.Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com0tag:blogger.com,1999:blog-3799906877317507023.post-8009627697662589472011-02-14T04:00:00.000-08:002011-02-14T04:00:06.323-08:00100th Post | I Will Be A HummingbirdMy 100th Post! So I have posted lots of recipes featuring fresh, seasonal produce that will fuel your body in a good way (even though some of the recipes are a bit luxurious). Really, there are only a few more months until I have completed a whole year documenting what I cook. At first, I thought the blog was a cute idea, "Oh Tiny Tables - it's a cooking for two blog!". It was something just to kind of fidget around with. I also like the idea of showing off some of my cooking skills. I mean come on, I aint too shabby! At the heart, this blog is still all about feeding two people with fresh seasonal foods. However, I have truly become an advocate for eating a planet friendly diet. To me, this blog is a lens into the great greener community. <br />
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Lately, I have become very fascinated with the process of growing fresh foods. I watch documentaries, read books, and even apply for jobs that will further my knowledge on the topic. I feel that eating fresh foods that are almost meatless is my small step in healing the planet. After watching the film, <a href="http://www.amazon.com/Dirt-Movie-Jamie-Lee-Curtis/dp/B00366E1AK?ie=UTF8&tag=tinyt00-20&link_code=btl&camp=213689&creative=392969" target="_blank">Dirt -The Movie</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=tinyt00-20&l=btl&camp=213689&creative=392969&o=1&a=B00366E1AK" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />, I am even more convinced that <strong>my small choices are helping</strong>. Here is a clip from the movie that really touched me (not to mention... super cute).<br />
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<object height="308" width="512"><param name="movie" value="http://www.youtube.com/v/IGMW6YWjMxw?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/IGMW6YWjMxw?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="512" height="308"></embed></object><br />
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Are you doing the best you can? How?Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com0tag:blogger.com,1999:blog-3799906877317507023.post-41280230824564822532011-02-11T04:30:00.000-08:002011-02-11T04:30:03.924-08:00Holy Mole | Sweet Potato Chorizo MoleThis is a recipe I found months ago and have been waiting and waiting to find a chance to make it. I, of course, cut the recipe in half and it easily fed three ladies. It comes from <a href="http://www.amazon.com/Almost-Meatless-Recipes-Better-Health/dp/1580089615?ie=UTF8&tag=tinyt00-20&link_code=btl&camp=213689&creative=392969" target="_blank">Almost Meatless</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=tinyt00-20&l=btl&camp=213689&creative=392969&o=1&a=1580089615" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /> <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=tinyt00-20&l=btl&camp=213689&creative=392969&o=1&a=1580089615" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />a great little cookbook about utilizing meat as a flavoring instead of as a main event. It's perfect for people who don't eat a lot of meat, trying to reduce meat, or simply trying to save money (meat is expensive, yo!). You could easily get four servings out of the halved recipe if you served it with two generous sides. This might even make a nice romantic meal for a Valentine's dinner (or for yours truly's pity party). It's spicy and comforting - just what we need to combat the winter nights!<br />
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Honestly, this isn't hard. I will say that I used corn that I froze last summer and black beans that I cooked and seasoned from a dried state. I also had two different colors of sweet potatoes and used both - just to jazz it up a bit. You do have to plan a little because the bake time is kind of long. Pop it in the oven, open a bottle of red wine, get Pandora going, and stare into the eyes of someone you love. You'll be screaming Holy Mole once it pops out of the oven. <br />
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How awesome are sweet potatoes, by the way?!<br />
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<strong>Sweet Potato Chorizo Mole</strong><br />
(Serves 4 to 6)<br />
<br />
2 teaspoons vegetable oil<br />
4 ounces (about 2 links) chorizo sausage<br />
1/2 small onions, cut into 1/4 inch dice (about 1/2 cup)<br />
2 cloves garlic, minced (about 1 tablespoon)<br />
2 teaspoons chopped fresh oregano leaves, or 1 teaspoon dried<br />
1 (28-ounce) can whole peeled tomatoes, juices strained and reserved, tomatoes chopped<br />
1 1/2 teaspoons ground cumin<br />
1 tablespoon ancho chili powder<br />
1 ounce bittersweet chocolate, chopped (about 2 tablespoons)<br />
1 cup fresh or frozen corn, or 1 (11-ounce) can, drained and rinsed<br />
2/3 cup water<br />
Kosher salt and freshly ground black pepper<br />
1 1/2 pounds yellow or orange sweet potatoes, peeled and cut lengthwise into 1/8 inch slices, or in disks<br />
8 ounces Cheddar cheese, shredded<br />
1 avocado sliced for garnish<br />
2 limes, cut into wedges, for garnish<br />
Cilantro sprigs for garnish<br />
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1. Preheat the oven to 375F. Brush a 9 by 13-inch baking dish lightly with oil.<br />
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2. <strong>To prepare the tomato mixture</strong>, heat the oil in a large skillet over medium-high heat. Slice the surface of the sausage lengthwise to remove the meat from the casings. Crumble the meat into the hot pan and saute for about 5 minutes, breaking it up further as it cooks and begins to brown. Add the onion and saute for 2 minutes. Add the garlic and the oregano and cook for 30 seconds more. <br />
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2. Pour the reserved tomato juices into the pan to delgaze, scraping the bits from the bottom. Add the chopped tomatoes, cumin, chili powder, and chocolate. Stir to combine while the chocolate melts. Add the corn and black beans, reduce heat to medium, and allow the mixture to simmer for about 10 minutes. Stir in the water. Taste for seasoning and add salt and appear if necessary.<br />
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3. Meanwhile, to <strong>assemble and cook</strong>, spread one-third of the sweet potatoes on the bottom of the prepared baking dish, overlapping the slices. Scoop half the tomato mixture (a heaping cup) and spread evenly across the first layer of potatoes. Top with one-third of the shredded cheese and spread evenly across the first layer of potatoes. Top with one-third of the shredded cheese. Repeat this layer process, ending with a layer of potatoes. Top with one-third of the shredded cheese.<br />
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4. Once assembled, cover with foil, pushing it onto the surface of the top layer, and bake for 1 to 1 1/2 hours, until the potatoes are fork tender (yellow sweet potatoes tend to take longer). Remove the foil and sprinkle the remaining third of the cheese atop the potatoes. Bake for an additional 10 minutes.<br />
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5. Remove from the oven and let rest for at least 10 minutes to allow the layers to set up. Cut and serve with avocado and lime wedges. Garnish with cilantro as desired.Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com1tag:blogger.com,1999:blog-3799906877317507023.post-49866097274483692452011-02-09T04:00:00.000-08:002011-02-09T13:01:36.656-08:00Hi, my name is Mandy. I am a food advocate!I previously wrote a post about my <a href="http://tinytables.blogspot.com/2010/12/grow-alabamas-special-treat.html">disappointment with Grow Alabama</a> and how I was looking for new options. I recently canceled my subscription to Grow Alabama and am just receiving the last few boxes. Let me tell you, the box I am getting this week has ONE item from Alabama in it - iceberg lettuce. PATHETIC! It also had cucumbers and cherry tomatoes! I haven't had one parsnip yet this season. <strong>I plan to talk more about neglected winter foods soon enough - stay tuned.</strong> I like to think that the items not coming from Alabama (mostly North Carolina this week) are from small farmers as well, but I am just not sure. Ever since the avocado, my trust has been completely broken. I constantly analyze my produce and wonder "Are you from California?" Most of the produce I receive in the summer seems kind of dirty like it was "just picked", but this produce has been perfectly cleaned and pruned. Like that, it makes me think they are just ordering off a food truck like a restaurant does. <br />
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For those of you interested, I receive(d) the medium sized box (Silver Share). When I bought it, the share was $118 and some change (that included my delivery fee). However, the price has gone up since then. Yes, it's convenient. No, it's not organic (they won't even say they are pesticide free). Yes, it's a good cause. No, I would not recommend it for any true <strong>local sustainable food advocate</strong>. I am all about growing pains and I know that they need the financial support (and demand) now to get Alabama farmers to grow winter produce - but something about the company <strong>doesn't taste right</strong>. Maybe I just need a little more Alabama dirt in my system and I haven't been getting enough for months now.<br />
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Okay, now that we're done with that. Let me talk about some options I found. Sadly, no one has winter produce. So the only thing I can tell you is to grow your own, put up a lot of surplus, and support the few farmers that sell their wares sporadically at Pepper Place. I am even thinking about creating a make shift root cellar (who am I?!).<br />
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<a href="http://www.jvuf.org/">Jones Valley Urban Farm</a> - I love their general mission, but man oh man - these guys can't send back an e-mail. I contacted the person in charge (via e-mail) twice about starting a CSA with them. First e-mail was sent days before Christmas. Second was sent at the end on January after I saw on their website "Hurry and contact XXX. Shares are filling up!". I am not sure if they just don't want my money - but I won't be getting a CSA from them this year. I will, however, stop by after work and check out their produce stand. They usually put out a few things for sale.<br />
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<a href="http://www.snowsbendfarm.com/">Snow's Bend Farm</a> - This is who is now going to provide my CSA. A small sustainable farm in the Tuscaloosa area (gotta support West Alabamians!). I had heard from <a href="http://www.foodrevival.com/">Amanda Storey</a> that they had a waiting list. I am not sure if the fates realized my desperation, but I managed to get a share this season with no problems. I am pretty excited to be getting all my produce from one farm. I know that my money will directly help a local farmer. I've cut out the middle man by about 99% (it would only be 100% if I decided to grow my own food). My friend <a href="http://thatswhatsummersaid.wordpress.com/">Summer</a> is going to split the share with me and we'll alternate weeks. This will help me reduce my food waste (cause I never could seem to keep up with my Grow Alabama box - especially in the summer), reduce the general cost, and give Summer and I another reason to talk about food. You guys will hear more about Snow's Bend once the share starts later this spring.<br />
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<a href="http://pepperplacemarket.com/">Pepper Place Market</a> - One of the reasons I wanted to find someone to share the box with was so that I could go to Pepper Place and really do some shopping. Before, I would go maybe two or three times a summer. Mainly to enjoy some delicious <a href="http://tinytables.blogspot.com/2010/05/sweet-sassafrass-thats-good-stuff.html">strawberry cake</a>. I can visit the market on my off weeks and splurge on some really good honey, cheeses, and - of course - produce!<br />
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All in all, I am really happy with my decision to leave Grow Alabama. I am really grateful to them for everything I have learned. I have gained all my current cooking skills using their produce. However, for the principles that I stand for I need to be able to completely trust my produce. And sorry, Grow Alabama, you are just too two-faced for me. So, I don't see it going anywhere for us. We're done. Best of luck to you!<br />
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What are you doing to support your local food system? Please share in the comments section!Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com2tag:blogger.com,1999:blog-3799906877317507023.post-30086946409609083212011-02-03T04:00:00.000-08:002011-02-03T04:00:14.008-08:00I want to be a Home Economics teacher...... but a really cool one that doesn't make you tote around a sack of flour and pretend it's a baby!<br />
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I just finished reading <a href="http://opinionator.blogs.nytimes.com/2011/02/01/a-food-manifesto-for-the-future/">an article at the NY Times</a> by Mark Bittman. He is a big name in the food world. I currently have his book Kitchen Express checked out from the library. I really fell in love with him when I watched him on Spain... On the Road Again. It was this great show where Mario Batali toured Spain with Bittman, actress Gweneth Paltrow, and this too cute for words Spanish actress. It comes on PBS and I actually stalk there website hoping it will rerun again soon!<br />
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Back to me wanting to be a home economics teacher. If you've talked to my friends, you'll know that I have wanted to be a lot of things. And who is to say that I can't do them all in one lifetime? I am eating a ton of vegetables... so hopefully I've added lots of years to my life. So in this article, Bittman is discussing things that need to change to heal our food system. In case you haven't heard... it's broken. Completely! Watch any food documentary and you'll leave wanting to never eat sausage again - not because of what's in it, but because the way the animals are raised, killed, and processed . It's also horrific for the workers! <br />
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One of the points that he talks about made me sit up straight and say "YES! That is what I want to do!" Read on my friends...<br />
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<blockquote>Encourage and subsidize home cooking. (Someday soon, I’ll write about my idea for a new Civilian Cooking Corps.) When people cook their own food, they make better choices. When families eat together, they’re more stable. We should provide food education for children (a new form of home ec, anyone?), cooking classes for anyone who wants them and even cooking assistance for those unable to cook for themselves.</blockquote><br />
I so want to be a home ec teacher. I want to teach kids how to make real budgets, cook real food, and learn real skills that will benefit them their whole lives. This is part of the reason I have this blog. I am teaching you all that cooking with fresh foods is only as hard as you make it. Once you realize that all you need is a good knife (and truly... that is the secret to cooking) - then you'll realize that cooking isn't so bad after all.<br />
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Please go and read the whole article. It's apparently the first in his series on food issues.Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com4tag:blogger.com,1999:blog-3799906877317507023.post-24808493418907849802011-01-31T04:30:00.000-08:002011-01-31T04:30:01.846-08:00This is where the food lives!My friend <a href="http://thatswhatsummersaid.wordpress.com/">Summer</a> and I can never sit next to each other long before the conversation turns to cooking. We're both avid home cooks and love talking shop together. We were once talking about organizing a kitchen after a move and that's when she says, "It's the most important room in the house. This is where the food lives!"<br />
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My room mate and I have been living in our current apartment for nine months. Neither of us have any plans on leaving our wonderful little home and so I am beginning to truly nest. This will be the first place I live in longer than a year and that's pretty awesome. But this also means some serious organization needs to happen because I know the longer we live here the more stuff is going to come live here too.<br />
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But I am starting small... the pantry. Thank goodness we got this pantry. With all our pots, glasses, plates, and what have you... there was almost no place to put food. (Summer... that's your cue.) I want to get a couple of lazy susans to organize the spices, baskets for the root vegetables, and maybe some plastic containers for the dry goods I use regularly. I know my mom had some Tupperware storage containers. So hopefully I can track that stuff down. I also want to put a couple of baskets on top to store our plastic containers.<br />
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I'll also be going through my stuff and culling gadgets, appliances, and other things I don't use. Tackling the kitchen before I move on to closets! This is supposed to be easy, right?<br />
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Are you doing any nesting of your own? Is the thought of cleaning out your closet too horrifying to imagine? Isn't spring here yet? Share your story with me in the comments section.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_i2kbDYvI2nQ/TQzb1ZNzxvI/AAAAAAAAAe4/jC7YNqaD4sM/s1600/123_0681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_i2kbDYvI2nQ/TQzb1ZNzxvI/AAAAAAAAAe4/jC7YNqaD4sM/s400/123_0681.JPG" width="300" /></a></div>Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com2tag:blogger.com,1999:blog-3799906877317507023.post-54631868228292467822011-01-24T04:00:00.000-08:002011-01-24T04:00:08.122-08:00Sesame Tuna SaladAs I've said before, I never resolute to eat better or lose weight. That's just been the goal for the last few years of my life. However, I will admit the new year always bring me back to a sense of dedication. I joined up with Weight Watchers (again) last week and just as I imagined, it's working out quite well. I am slowly going to get back into exercising, but this time I am focusing on strength training. If I never had to step foot on elliptical again, it would be fine with me!<br />
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Eating right with winter vegetables is proving to be a challenge. Traditionally, starchy root vegetables are what most dieters try to stay away from. I have noticed this year that more companies are pushing seasonal recipes (including Weight Watchers) and that makes me happy! <span><a href="http://www.amazon.com/EatingWell-Budget-Jessie-Price/dp/0881509132?ie=UTF8&tag=tinyt00-20&link_code=btl&camp=213689&creative=392969" target="_blank">EatingWell On a Budget </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=tinyt00-20&l=btl&camp=213689&creative=392969&o=1&a=0881509132" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span>is a great cookbook! They claim that every recipes is $3 or less a serving. This book is awesome because it has a lot of seasonal recipes (because eating in season IS cheaper, people). So that brings us to today's little salad.<br />
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This is a very simple no cook recipe that uses cabbage (the heart of winter produce) and canned tuna. If you have a well stocked pantry, then this should be easy peasy. I used red onions instead of scallions, carrots instead of snow peas, and dried ginger instead of fresh. I had no cilantro, but it really would have added something nice to the recipe. Of course I halved the recipe. I got two servings out of it which I ate on two different days. I am not opposed to leftovers, I just don't want gobs of them. If I had planned a little further ahead, I would have served this with my Thai butternut squash soup I had in the freezer.<br />
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<strong>Sesame Tuna Salad</strong><br />
(Serves 4)<br />
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1/4 cup rice vinegar or lemon juice<br />
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3 tablespoons canola oil<br />
2 tablespoons reduced-sodium soy sauce<br />
1 tablespoon toasted sesame oil<br />
1 1/2 teaspoons sugar<br />
1 1/2 teaspoons minced fresh ginger<br />
2 5- to 6-ounce cans water-packed chunk light tuna, drained<br />
1 cup sliced sugar snap peas or snow peas<br />
2 scallions, sliced<br />
6 cups thinly sliced napa cabbage<br />
4 radishes, julienne-cut or sliced<br />
1/4 cup fresh cilantro leaves<br />
1 tablespoon sesame seeds<br />
Freshly ground pepper to taste<br />
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1. Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl. <br />
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<br />
2. Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.<br />
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3. Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.<br />
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Per serving: 228 calories; 16 g fat (2 g sat, 9 g mono); 12 mg cholesterol; 9 g carbohydrates; 2 g added sugars; 14 g protein; 3 g fiber; 353 mg sodium; 200 mg potassium. <br />
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Can also be found <a href="http://www.eatingwell.com/recipes/sesame_tuna_salad.html">here</a>.Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com1tag:blogger.com,1999:blog-3799906877317507023.post-33381627026310603952011-01-21T04:00:00.000-08:002011-01-21T04:00:05.469-08:00Before & AfterOkay... so I have realized that over the last four years I have made a lot of new friends. Most of these friends know me as I am now - the mostly healthy fresh food cook. However, I also have friends that I have known for a long time now. They knew high school and college Mandy. The girl who loved every carb known to man (usually with cheese or frosting on top of it). I was a pretty heft girl back in the day.<br />
<br />
At my Three King's Day party, I had a long-time friend that was complimenting me on how good I looked and how impressed she was with my habits now. My new friend just looked lost and confused. So I had to explain that I used to be fat. No... I am not talking about losing the 15lbs you gained in college. I am talking about losing a lifetime of weight - 70lbs to be exact.<br />
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So I decided it was time to share the photos. A lot of my friends are battling the weight loss game and I know just how motivational pictures can be. I still run into people from college who haven't seen me since graduation, and their reactions are enough to make me beam with pride for the rest of the day. For the most part, I keep these photos hidden. I went through my online profiles a couple of years ago and wiped out the evidence.<br />
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Here are the befores. They were taken a mere few weeks after my mother's death (Spring 2007) - and this was ultimately the biggest I ever was. 235lbs<br />
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And here are my afters. I teeter between 155-160lbs. I am currently trying to get down to 140 and get some muscle tone. So I guess you could say, I am just completing the finishing touches.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_i2kbDYvI2nQ/TQaiqt6aT8I/AAAAAAAAAeQ/xgTajnho-1w/s1600/DSC05123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" s5="true" src="http://2.bp.blogspot.com/_i2kbDYvI2nQ/TQaiqt6aT8I/AAAAAAAAAeQ/xgTajnho-1w/s400/DSC05123.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_i2kbDYvI2nQ/TSp6Yx99TsI/AAAAAAAAAkY/EemW8zJBoIY/s1600/123_0342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" s5="true" src="http://2.bp.blogspot.com/_i2kbDYvI2nQ/TSp6Yx99TsI/AAAAAAAAAkY/EemW8zJBoIY/s400/123_0342.JPG" width="400" /></a></div><br />
So, my dear friends. All I can say is, if I can do it - so can you. Good luck on your journey! [Especially dedicated to all my friends who are testing out the new Weight Watchers Points Plus program with me. May we not turn into the group of women who sit around and talk about points all the time.]Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com4tag:blogger.com,1999:blog-3799906877317507023.post-72571694634072906712011-01-20T04:00:00.000-08:002011-01-20T16:52:33.797-08:00Carrots in Citrus VinaigretteShort post today! Third recipe from <a href="http://www.amazon.com/Recipes-Root-Cellar-Winter-Vegetables/dp/1603425454?ie=UTF8&tag=tinyt00-20&link_code=btl&camp=213689&creative=392969" target="_blank">Recipes from the Root Cellar</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=tinyt00-20&l=btl&camp=213689&creative=392969&o=1&a=1603425454" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />. Super easy to cut in half. I cut mine into matchsticks which took way too long. Next time I might just cut into kind of thin slices. Great way to perk up carrots! Enjoy!<br />
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P.S. I used red onions instead of shallots.<br />
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<strong>Carrots in Citrus Vinaigrette</strong><br />
(Serves 4-6)<br />
<br />
1 shallot, chopped<br />
1/2 teaspoon finely grated lemon zest<br />
3 tablespoons lemon juice<br />
3 tablespoons orange juice<br />
1/4 teaspoons Dijon mustard<br />
1/2 teaspoon ground ginger<br />
Salt and freshly ground pepper<br />
6 carrots, peeled and cut into match sticks<br />
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1. Combine the shallot, lemon zest, lemon juice, orange juice, mustard, and gingner in a blender and process until smooth. Season with salt and pepper. Pour into a bowl.<br />
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2. Bring a pot of salted water to a boil. Add the carrots and blanch until tender crisp, about 3 minutes. Drain.<br />
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3. Transfer the carrots to the bowl with the dressing. Toss to coat. Taste and adjust the seasoning.<br />
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4. Let stand for at least 30 minutes before serving.Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com0tag:blogger.com,1999:blog-3799906877317507023.post-44343926772847249332011-01-19T04:30:00.000-08:002011-01-19T04:30:01.538-08:00Napa Cabbage and Carrots with Rice Wine-Oyster SauceThe last few weeks I have not received a box of vegetables due to the holidays and this outrageously icy week we've been having. So I am scraping bottom. Potatoes, carrots, and cabbage are what remain in my kitchen. Thankfully, I put a bunch of <a href="http://tinytables.blogspot.com/2011/01/freezers-make-summer-happen.html">stuff in the freezer</a>. I assure you, Mallory and I are not starving.<br />
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Determined not to let cabbage become a wallflower, I was ready to see what else I could do with it. I used half a head of cabbage and one carrot. I substituted some red onion for the shallot and dried ginger for the fresh. I think it's supposed to be a side dish, but I served it on top of some steamed rice and decided it served two. However, Mallory and I got about three meals out of it.<br />
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What's left in your fridge? Did you stock up on bread and peanut butter?<br />
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<strong>Napa Cabbage and Carrots with Rice Wine-Oyster Sauce</strong><br />
(Serves 4)<br />
<br />
2 tablespoons canola oil<br />
1/4 cup thinly sliced shallot, (1 large)<br />
2 teaspoons minced garlic<br />
4 cups thinly sliced napa cabbage, (about 8 ounces)<br />
1 cup thinly sliced carrot, (1 large)<br />
1 teaspoon sesame oil<br />
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1 tablespoon Shao Hsing rice wine, or dry sherry<br />
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2 teaspoons oyster-flavored sauce, or vegetarian oyster sauce<br />
1/4 teaspoon sugar<br />
1/8 teaspoon salt<br />
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1. Rice Wine-Oyster Sauce: Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl. Set aside.<br />
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2. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add shallot and garlic and stir-fry for 10 seconds. Add cabbage and carrot and stir-fry until the cabbage just begins to wilt, about 1 minute. Stir Rice Wine-Oyster Sauce and swirl it into the pan; cook for 30 seconds. Stir-fry until the cabbage and carrot are tender-crisp, 1 to 2 minutes. Stir in sesame oil. Serve immediately.<br />
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Nutrition Info <br />
Serving - 1/2 Cup <br />
Calories - 119 <br />
Fat - 8 <br />
Fiber - 2Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com0tag:blogger.com,1999:blog-3799906877317507023.post-12680251104762424342011-01-18T04:00:00.000-08:002011-01-18T14:45:44.816-08:00Winter Fish TacosFish tacos are one of my favorite foods. My dad lived in San Diego for most of my life and whenever I visited I love getting baja style fish tacos. Some Mexicans I know sneer at the idea of fish tacos because "that's not Tacos! That's Tex Mex". Well, the taste is so good I can't help but eat them up. So when I found a recipe in <a href="http://www.amazon.com/Recipes-Root-Cellar-Winter-Vegetables/dp/1603425454?ie=UTF8&tag=tinyt00-20&link_code=btl&camp=213689&creative=392969" target="_blank">Recipes from the Root Cellar</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=tinyt00-20&l=btl&camp=213689&creative=392969&o=1&a=1603425454" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /> for winter fish tacos - I knew it was time! <br />
Okay, so I feel kind of bad. A lot of the recipes lately haven't been specifically tailored for two. However, I try to post recipes that cut in half easily or freeze well. This recipe is super easy to cut in half. Yes, it serves three - but come on! Leftover fish tacos? Is that really something to complain about? I didn't think so. I actually made the full recipe because I had some beloved friends over. <br />
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First, the <em>pickled red onions</em>. They were probably my favorite part of the whole meal. Who knew I would love pickled red onions quite so much. I have already vowed to make a whole jar full to keep in my fridge for any given moment. Okay... so I did have to look up what non-reactive meant. I still don't know exactly what that means, but I used a small glass pan to make them. I am sure any ovenproof casserole dish would work. It's well worth it my friends!<br />
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The <em>fish and marinade</em> are easy enough. I just used a fish called whiting (??) because that is what <a href="http://www.aldi.com/">Aldi</a> had available. Like it says, any white fish will do. Okay, lets talk about the <em>sour cream sauce</em>. I made exactly what the recipe asked for, but four people barely put a dent in it. Unless you have some sort sauce crazy friends - you should probably make just enough. For example, 1/2 cup sour cream 1/8 cup mayonnaise for four people OR 1/4 cup sour cream and 1 or 2 tablespoons of mayonnaise for two people. I think I might shred up some cabbage and just make a slaw with the leftover sauce - because there is a ton of it left. And yes mayonnaise haters - you could probably just leave it out completely or use something else. I got my tortillas from a local Mexican grocery store (where I ate a tongue taco - it wasn't bad!), but they look too perfect to be made fresh. Next time I'll just buy mission tortillas and be happy about it.<br />
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I served these with a carrot salad (coming soon) and black beans. Good friends and good food, life aint too shabby!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_i2kbDYvI2nQ/TTTeX8AMzLI/AAAAAAAAAlc/NO32hBv-IL8/s1600/123_0978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://2.bp.blogspot.com/_i2kbDYvI2nQ/TTTeX8AMzLI/AAAAAAAAAlc/NO32hBv-IL8/s400/123_0978.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_i2kbDYvI2nQ/TTTeOEKzObI/AAAAAAAAAlY/WM7Abt6JtkI/s1600/123_0980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://1.bp.blogspot.com/_i2kbDYvI2nQ/TTTeOEKzObI/AAAAAAAAAlY/WM7Abt6JtkI/s400/123_0980.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_i2kbDYvI2nQ/TTTef8b1FlI/AAAAAAAAAlg/4EQIhBaicYU/s1600/123_0979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://1.bp.blogspot.com/_i2kbDYvI2nQ/TTTef8b1FlI/AAAAAAAAAlg/4EQIhBaicYU/s400/123_0979.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"> <a href="http://2.bp.blogspot.com/_i2kbDYvI2nQ/TTTenT64n9I/AAAAAAAAAlk/_Zn7SbnLy2A/s1600/123_0981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://2.bp.blogspot.com/_i2kbDYvI2nQ/TTTenT64n9I/AAAAAAAAAlk/_Zn7SbnLy2A/s400/123_0981.JPG" width="400" /></a></div><div style="text-align: center;"> <a href="http://3.bp.blogspot.com/_i2kbDYvI2nQ/TTTeuWEUMuI/AAAAAAAAAlo/pKCfjfLI-d8/s1600/123_0982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://3.bp.blogspot.com/_i2kbDYvI2nQ/TTTeuWEUMuI/AAAAAAAAAlo/pKCfjfLI-d8/s400/123_0982.JPG" width="400" /></a></div><div style="text-align: center;"> <a href="http://1.bp.blogspot.com/_i2kbDYvI2nQ/TTTe1nW4l-I/AAAAAAAAAls/i42uxm6F5dM/s1600/123_0983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://1.bp.blogspot.com/_i2kbDYvI2nQ/TTTe1nW4l-I/AAAAAAAAAls/i42uxm6F5dM/s400/123_0983.JPG" width="400" /></a></div><br />
<strong>Winter Fish Tacos</strong><br />
(Serves 6)<br />
<br />
<em>Pickled Red Onion</em><br />
1 small red onion, halved lengthwise and thinly sliced<br />
1/2 cup rice vinegar<br />
Juice of 1 lime<br />
2 teaspoons sugar<br />
1 teaspoon salt<br />
Dash of hot pepper sauce<br />
<br />
<em>Fish and Marinade</em><br />
3 tablespoons extra-virgin olive oil<br />
2 tablespoons lime juice<br />
1 1/2 pounds mahimahi or other white fish fillet<br />
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<em>Sour Cream Sauce</em><br />
1 cup sour cream<br />
1/2 cup mayonnaise<br />
2 tablespoons lime juice<br />
1 teaspoons (packed) finely grated lime zest<br />
Pinch of salt<br />
Dash of hot sauce<br />
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<em>Tortillas and Garnishes</em><br />
18 small flour or corn tortillas<br />
2 cups shredded green or savoy cabbage<br />
Salsa<br />
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1. To make the pickled onion, combine all the ingredients in a small nonreactive saucepan and bring to a boil. Remove from heat, transfer to a serving bowl, and let cool.<br />
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2. To prepare the fish, combine the oil and lime juice in a large, shallow, glass baking dish. Add the fish and turn to coat. Set aside and let marinate for 15 minutes.<br />
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3. To prepare the sauce, combine all the ingredients in a small bowl and stir until will combined. Set aside.<br />
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4. Preheat a large skillet over medium-high heat. Transfer the fish from the marinade to the hot pan, skin-side down. Cook the fish for 4 minutes on the first side, flop, and drizzle with the marinade. Cook on the second side for 3-5 minutes, depending on thickness of the fish. Let rest for a few minutes, then flake with a fork.<br />
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5. To warm tortillas, stack them between damp paper towels and microwave about 60 seconds.<br />
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6. Serve the warm tortillas, fish, pickled onions, sour cream sauce, cabbage, and salsa in separate bowls and allow diners to assemble their own tacos.Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com0tag:blogger.com,1999:blog-3799906877317507023.post-69679788068891724592011-01-17T04:30:00.001-08:002011-01-17T04:30:00.509-08:00Carrot Spoon BreadI am very excited to share today's recipe with you for a couple of reasons. First, it is from the cookbook <a href="http://www.amazon.com/Recipes-Root-Cellar-Winter-Vegetables/dp/1603425454?ie=UTF8&tag=tinyt00-20&link_code=btl&camp=213689&creative=392969" target="_blank">Recipes from the Root Cellar: 270 Ways to Enjoy Fresh Winter Vegetables</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=tinyt00-20&l=btl&camp=213689&creative=392969&o=1&a=1603425454" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=tinyt00-20&l=btl&camp=213689&creative=392969&o=1&a=B003ZYFASA" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />! A whole cookbook dedicated to winter vegetable cooking! I got it from the library, but I may actually have to purchase this little gem. Honestly, even just from the few hours I have had to look through it - this will be a great asset to anyone who cooks seasonally. I have a fridge full of carrots and I was able to find a recipe that really showcases the carrot in a different way! The other reason is that this is the first time I've made a recipe that calls for whipped egg whites. Every time I read anything about stiff peaks in the context of cooking, I shy away. Not any more! I whipped those bad boys into stiff peaks <strong>by hand </strong>(wink wink). It took about 5 minutes of work, but I did it! I don't need your stinkin' kitchen aide mixer!<br />
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I cut the recipe in half and so there were about three servings . Mallory and I both ate one serving as a fourth meal kind of thing and she has already laid claim to the leftovers for lunch [I ate them for breakfast the next day - oops!]. This would be an excellent dish to bring to a brunch or to go with the Christmas ham. It's really light and airy, tastes almost like a quiche or a frittata but the cornmeal adds a nice flavor. <br />
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Overall, my first experience with this cookbook has been amazing. I made two substitution. One was for the tarragon. I didn't have any in my pantry and basil was a good substitute. The other was for the shallots.After reading red onions were a good substitution for shallots, I have gladly switched to the more affordable option. However, this time all I had were white onions. I don't get picky about such thing. I did read somewhere that you can sub a little garlic and white onions for shallots as well. <strong>So don't ever feel you have to buy overpriced shallots.</strong> Sometimes, I splurge if I really want a recipe to shine, but for the most part I really don't care. I put this recipe together in about 45 minutes - even with the egg white whipping. The glow of mastering a technique and the taste of the final product... so worth it!<br />
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Have you made stiff peaks yet?<br />
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<strong>Carrot Spoon Bread</strong><br />
(Serves 6-8)<br />
<br />
2 cups milk<br />
2 medium carrots, peeled and shredded<br />
1 shallot, finely chopped<br />
1/3 cup yellow cornmeal<br />
1 tablespoon butter<br />
1 teaspoon salt, plus more for seasoning<br />
Freshly ground black pepper<br />
1 cup lightly packed grated sharp cheddar cheese (4 ounces)<br />
1 pinch dried tarragon<br />
4 eggs, separated<br />
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1. Preheat oven to 400F. Butter a 2-quart souffle dish or 9- by 13-inch baking dish.<br />
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2. Combine the milk, carrots, shallot, cornmeal, butter, salt, and pepper to taste in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring, until the mixtures is thickened, 3 to 4 minutes. Remove from the heat; stir in the cheese and tarragon. Let cool until just warm to the touch, about 15 minutes.<br />
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3. Stir in the egg yolks until well blended.<br />
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4. In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Stir one-third of the whites into the whites into the cornmeal mixture, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.<br />
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5. Place the dish in the oven and lower temperature to 375F. Bake for 25-30 minutes, until the top is browned and the center is barely set. Serve immediately.Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com1tag:blogger.com,1999:blog-3799906877317507023.post-9147707697113267732011-01-15T10:07:00.000-08:002011-01-15T10:07:01.429-08:00Freezers Make Summer HappenSo I spent a lot of time last summer talking about putting some things in the freezer for the cold winter months that seemed so far away. Well after having a dreadfully icy week I decided I wanted summer in some form or fashion - so I guess in my mouth will do! We are halfway through January and I haven't a put a dent in my freezer stock pile. That changes now! Right now I am thawing some <a href="http://tinytables.blogspot.com/2010/06/corn-and-bacon-chowder.html">corn and bacon chowder</a> and planing on eating some <a href="http://tinytables.blogspot.com/2010/08/veggie-stuffed-peppers.html">veggie stuffed peppers</a> one night this week. I've also found a soup recipe that uses summer squash and corn - so I might have to thaw out my extras and make that soup in the next few weeks.<br />
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Has this week left you yearning for summer? What are you making with your frozen yellow squash?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_i2kbDYvI2nQ/TTHhuVLt2VI/AAAAAAAAAk0/j7d056lLYxc/s1600/123_0949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://4.bp.blogspot.com/_i2kbDYvI2nQ/TTHhuVLt2VI/AAAAAAAAAk0/j7d056lLYxc/s400/123_0949.JPG" width="400" /></a></div>Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com2tag:blogger.com,1999:blog-3799906877317507023.post-51973974664594507802011-01-12T04:30:00.001-08:002011-01-12T04:30:01.064-08:00Beer-Braised CabbageI have been told that cabbage is just cabbage and that it's nothing to get excited about. <em>True!</em> I was one of those people last winter when I thought I would scream if I had to eat anymore cabbage. However, this year I have embraced cabbage and it is giving my nothing but <strong>love</strong> in return. I found this recipe in <a href="http://www.amazon.com/Cooking-Editors-Americas-Test-Kitchen/dp/1933615605?ie=UTF8&tag=tinyt00-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cooking for Two: 2010</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=tinyt00-20&l=btl&camp=213689&creative=392969&o=1&a=1933615605" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /> and it has made me rethink cooked cabbage. Cabbage is not just for <a href="http://tinytables.blogspot.com/2010/09/cilantro-slaw.html">slaw</a>.<br />
<em>Braising</em> is making a flavorful liquid and then cooking something in that liquid. Everything that goes into this liquid is amazing - butter, onions, beer, mustard, and apple cider vinegar. The only complaint I have is that it seemed like a lot more than just two servings. I used six cups of thinly sliced cabbage, but next time I'll only use three or four. Honestly, I hope to get a food scale soon! So maybe all of this can be avoided in the future.<br />
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I served this alongside roast chicken and root vegetables (recipe coming soon) and it was the perfect winter night meal. <br />
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Have you had a revelation about a winter vegetable yet? (<a href="http://tinytables.blogspot.com/2010/12/sauteed-chicken-with-radishes.html">Radishes maybe?</a>)<br />
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<b>Beer-Braised Cabbage </b><br />
(Serves two)<br />
<br />
2 tablespoons unsalted butter<br />
1 small onion<br />
1/2 cup beer (mild American lager)<br />
1 tablespoon whole grain mustard<br />
1/2 teaspoon dried thyme<br />
3/4 small head green cabbage (12 ounces), cored and sliced thin (about 6 cups)<br />
2 teaspoons cider vinegar<br />
Salt and pepper<br />
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1. Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the beer, mustard, and thyme, bring to a simmer, and cooking until thickened slightly, 1 to 2 minutes.<br />
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2. Stir in the cabbage and vinegar, cover, and cook stirring occasionally, until the cabbage is wilted and tender, about 8 minutes. Season with salt and pepper to taste and serve.Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com2tag:blogger.com,1999:blog-3799906877317507023.post-75306500987627894682011-01-11T04:30:00.000-08:002011-01-11T04:30:01.192-08:00I WANT YOU....<a href="http://1.bp.blogspot.com/_i2kbDYvI2nQ/TQPJAKdTraI/AAAAAAAAAdc/VR1WFj-n4b8/s1600/iwantyou.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 359px; height: 400px;" src="http://1.bp.blogspot.com/_i2kbDYvI2nQ/TQPJAKdTraI/AAAAAAAAAdc/VR1WFj-n4b8/s400/iwantyou.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5549500170495045026" /></a><br /><br />.... to let me know you are reading this blog!<br /><br />I have about three or four faithful comm enters. They are great and I try to faithfully post on their blogs as well. So I am always a little surprised in conversations when people (who aren't making their presence known) bring up something about my blog. I am so happy that I actually have readers, but I want to know WHO you are. <br /><br />So, leave a comment. For real! Tell me who you are, where you are from, and if you are a fellow home cook. Tell me about your favorite seasonal foods, which recipe on the blog has been your favorite (or even least favorite), or even request that I write about a food or topic in the future.<br /><br />And if you so feel the need... formally follow my blog by signing up on the right.Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com1tag:blogger.com,1999:blog-3799906877317507023.post-80696149237144301732011-01-10T04:30:00.001-08:002011-01-10T08:22:53.752-08:00Winter Root PastriesPhew! The party is over, the Christmas decorations are coming down, and now I promise to get back to posting delicious, seasonal recipes for two. First, I must share with you the tastiest appetizer I have ever made. It's completely seasonal which makes me very happy! It came from <a href="http://www.epicurious.com/recipes/food/views/The-Envelope-Please-494">Epicurious</a>, which has never let me down (except for Indian Spiced Mustard Green Pizza... no beuno!). It's from a Bon Appetit Oscar Night Menu - circa 1995. They named the recipe "The Envelope Please", but I won't be calling them that at all. Winter Root Pastry is what I have dubbed them.<br />
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This is one of those recipes that is easy to make, but takes a long time. The plan was to roast the vegetables three days before the party, assemble the pastries the day before the party, and bake them as guests arrive. Well, I had a hectic week and the only thing I did before the party was roast the vegetables. Thank God! Because I spent about 2 and half hours assembling and baking these bad boys. I did double the recipe, which meant I had twice as many "envelopes" to make. I started before guests arrived and finished about halfway through the party. It took me longer because I had to stop to make the punch, greet some friends (aka James!), and then I talked to people the whole time while making them. I didn't mind it, but next time I will definitely make ahead of time. Perhaps even freeze them! We'll see.<br />
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Notes: I used molasses instead of maple syrup because it's cheaper. I wasn't sure if the vegetables were supposed to be roasted or not, but at 350F it was taking a long time for them to cook. I bumped it up to 400 halfway through to speed up the process. I did not have a pastry brush, and just spooned it onto the phyllo and spread it around.<br />
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Do you make recipes in advance? Or just stuff it all into one big cooking marathon?<br />
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<strong>Winter Root Pastries</strong><br />
(Makes 12)<br />
2 cups 1/2-inch cubes peeled turnips (about 1 pound)<br />
4 tablespoons plus 1/2 cup olive oil<br />
2 cups 1/2-inch cubes peeled butternut squash<br />
2 cups 1/2-inch cubes peeled red-skinned sweet potatoes (yams)<br />
2 tablespoons finely chopped garlic<br />
1 1/2 tablespoons chopped fresh thyme or 2 teaspoons dried<br />
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2 large onions, chopped<br />
1/4 cup chopped fresh parsley<br />
3 tablespoons pure maple syrup<br />
1/4 teaspoon ground ginger<br />
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1/2 cup (1 stick) butter, melted<br />
12 sheets fresh phyllo pastry or frozen, thawed<br />
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1. Preheat oven to 350°F. Toss turnips with 2 tablespoons oil on large baking sheet to coat well. Bake 10 minutes. Add squash, sweet potatoes, garlic and thyme to turnips and toss to coat with oil. Season mixture with salt and pepper. Bake until vegetables are tender, turning occasionally with large spatula, about 25 minutes. Transfer vegetables to medium bowl. <br />
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2. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions. Cover pan and cook until onions are golden brown, stirring often, about 15 minutes. Add onions to vegetables. Mix in parsley, maple syrup and ginger. Season to taste with salt and pepper. Cool completely. <br />
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3. Stir 1/2 cup oil and butter in small bowl to blend. Lightly brush 2 heavy large baking sheets with oil mixture. Place 1 phyllo sheet on work surface with 1 short end at bottom (keep remaining phyllo covered with plastic wrap and damp kitchen towel). Lightly brush phyllo sheet with oil mixture; place generous 1/3 cup filling 1 inch from bottom in middle of sheet. Fold right long side over filling, then fold left long side over, forming rectangle about 4 inches wide by 18 inches long. Brush lightly with oil mixture. Using spatula as aid, lift section with filling and fold over snugly so that filling section lies atop next 4 inches of pastry strip. Brush lightly with oil mixture. Continue to fold filling section over until end of phyllo strip is reached, forming 4- to 5-inch square envelope. Brush lightly with oil mixture. Repeat with remaining phyllo sheets and filling, forming 12 envelopes. Arrange 6 envelopes on each prepared baking sheet. (Can be made 1 day ahead. Cover tightly and chill.) <br />
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4. Preheat oven to 425°F. Bake envelopes uncovered until golden crisp, about 20 minutes. Transfer to platter.Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com0tag:blogger.com,1999:blog-3799906877317507023.post-68352137442674222662011-01-09T04:30:00.001-08:002011-01-09T10:49:36.800-08:00Fruited Champagne PunchIn my family, we all own a copy of a Mississippi tradition - Bell's Best. It's a cookbook from the 70s where the phone company collected recipes from customers. The copy I have belonged to my grandmother, then my mother, and now I have it. It's got recipes my granny tucked away into it, a few from my mom, and even a few from me. It's got every stereotypical Southern retro recipe you could want (Bachelor's Company Casserole). I normally look through it for desserts, but I actually used it this time for the punch recipe. <br />
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No... this isn't a seasonal recipe (well other than the fact that technically citrus and pineapple are in season right now). No, it's not really fresh or even organic. BUT - I wanted something festive to put in my second-hand punch bowl and serve to guests. And I would just like to say, that every last drop of that punch was devoured by my guests. That's a sign that you have a good recipe! So this will probably be my go to punch recipe for years to come. <br />
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Do you have a punch recipe you like to mix up for parties? (Besides PGA hunch punch!)<br />
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<strong>Fruited Champagne Punch</strong><br />
(Makes 8 1/2 quarts)<br />
<br />
1 (46oz) can unsweetened pineapple juice<br />
2 (6oz) or 1 cans frozen pineapple-orange concentrate, thawed<br />
2 (12 oz) cans frozen lemonade concentrate<br />
2 qt. water<br />
3 bottles of champagne, chilled<br />
Slices or oranges, lemons, and limes (thin)<br />
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Stir pineapple juice into concentrates. Add 2 quarts water; mix well. Chill. To serve, slowly pour in champagne. Garnish with thin slices of oranges, lemons, and limes. Makes 28 cups.Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com0tag:blogger.com,1999:blog-3799906877317507023.post-64465785664191019632011-01-08T04:30:00.002-08:002011-01-08T07:12:54.812-08:00Spiced Sweet-Potato Cake with Brown Sugar IcingDo you ever get the desire to not share a recipe? People seem to love your creation so much that suddenly you want to be the "cake crack" dealer on the street. "Hey man... I've got sweet potato cake. Eight dollars an ounce, playah!" It's a secret power trip of bakers world wide, I'm sure. On the flip side, we could end up like Phoebe and realize your mom's secret recipe was just from the back of a bag of chocolate chips. <br />
Fear not, friends! I am in deed sharing my newest success with you. I found this recipe online. It's hardly a <a href="http://www.epicurious.com/recipes/food/views/SPICED-SWEET-POTATO-CAKE-WITH-BROWN-SUGAR-ICING-104322">secret</a>. I made two cakes to give out as gifts and both of them got stellar reviews, but the Sweet Potato Cake seemed to be the overall champion. So I decided to make it again for <a href="http://tinytables.blogspot.com/2011/01/parties-three-kings-day.html">Three Kings Day</a> (maybe I'll grow a set and try a king's cake next year). What's so awesome about this cake? It looks beautiful with little work because you bake it in a bundt pan.<br />
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<strong>God bless the bundt!</strong> When I was younger cakes in bundt pans never really hit it off with me, but adults went hog wild over the stuff. I think kids want chocolate and cup cakes, preferably together. They just can't appreciate a good bundt (<span style="font-size: xx-small;">TWSS? Maybe..).</span> I think for a party it's great. I just have to mix all the ingredients, dump it in the pan, bake, let it cool, dump it out, and pour a glaze over the top. No fussing over trying to make your cake layers even, mixing up a butter cream that you eat more of than put on the cake, or trying to decide if that top layer is going to slide right off the cake... nope. Just easy stress free bliss.<br />
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And it slices so nicely!<br />
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I don't have many notes to write about the cake its self, but the glaze is really kind of like a caramel cake icing. Or at least it turns out that way if you cook it too long. The first time I made it - I did actually have to spread it around the cake. The first time I made it I cooked the frosting on the stove. After reading the recipe for the second go round, I realized you our the hot brown sugar mixture over the sugar. Then you whisk them together until smooth and let it cool until it gets into a nice thick consistency. Alas, I poured the glaze on a little too early this time. So a lot of it pooled at the bottom, but I do love swiping my finger in the frosting when no one is looking.<br />
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How do you like your bundts? ;)<br />
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<br />
<strong>Spiced Sweet Potato-Cake with Brown Sugar Icing</strong><br />
(Makes 1 Bundt)<br />
<strong>Cake </strong><br />
4 8-ounce red-skinned sweet potatoes(yams)<br />
Nonstick vegetable oil spray<br />
2 3/4 cups all purpose flour<br />
2 teaspoons ground cinnamon<br />
1 1/4 teaspoons ground ginger<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
2 cups sugar<br />
1 cup vegetable oil<br />
4 large eggs<br />
1 teaspoon vanilla extract<br />
<br />
<strong>Icing </strong><br />
1 cup powdered sugar<br />
3/4 cup (packed) dark brown sugar<br />
1/2 cup whipping cream<br />
1/4 cup (1/2 stick) unsalted butter<br />
1/4 teaspoon vanilla extract<br />
<br />
<strong>For cake:</strong><br />
1. Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes. [Or... bake in the oven at 400F until very tender - about an hour.]<br />
<br />
2. Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely. <br />
<br />
<br />
<strong>For icing:</strong><br />
1. Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)Mandyhttp://www.blogger.com/profile/12625904363208498605noreply@blogger.com2