tag:blogger.com,1999:blog-58463826902278055852024-03-21T11:59:28.439-07:00Creative Kitchen CollectionEverything for the 21st Century Wife and Mom. From-scratch recipes, tips and more!Sarahhttp://www.blogger.com/profile/04918073727030216081noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5846382690227805585.post-46721189110506194932010-07-18T07:41:00.000-07:002010-07-18T08:40:07.008-07:00Ultimate Skillet Cornbread<div style="text-align: center;"><br /></div>Being from the north, cornbread in my mind is suppose to have a sweetness to it. When I've made cornbread in the past, I've made cornbreads that tasted great but simply did not stay together-forget crumbles, it looked like a plate of cornmeal. I've tried for southern-traditional recipes which provide a good texture but tasted like cardboard and lacked the sweetness that I feel needs to be there to offset a nice spicy bowl of chili. <div><br /></div><div>I have looked at hundreds of cornbread recipes. All the recipes have c</div><div>ornmeal, flour, baking powder, salt, milk, and some amount of eggs. Most have nothing more. I know that is the traditional southern cornbread and I can get those same results from a box. Not horrible, edible, yet nothing memorable. </div><div><br /></div><div>As I continued to search, I found some that have yogurt or sour cream. Although I am sure this would be wonderful, they are not necessarily things that I have on hand all the time. Some have random spices. Spices could be good, but they would have to be adjusted accordingly to provide the proper accompaniment to the meal being served. </div><div style="text-align: center;"><br /></div><div>The recipe I created has a perfect sweetness that offsets the spiciness of chili, it has a slight crumble but does not disintegrate the moment you try to pick it up. It would be excellent with a tablespoon or two of fresh thyme or rosemary crushed and included in the mix. </div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YY7glYQDHQKS98s9gINWVO51B4_3C9LwofGQELAcExa3mUea9fInViRWjU6bRDWA7m0hU4zZX_4cNGYQ9SQO0h5ebk8Z6EmZSfiBLvQ8NtMwVuKl3W3aeVZWeZpTEl02MP7y6ZCnWoE/s400/corn+bread.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 369px; height: 304px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5495268882187272498" /></div><div><br /></div><div>1 C medium grind cornmeal (or a mixture of fine and course ground would work as well its what i used)</div><div>1 C all-purpose flour</div><div>1 Tbs baking powder</div><div>1 tsp salt</div><div>1/2 C buttermilk</div><div>1/3 C honey</div><div>2 eggs, lightly beaten</div><div>1/2 C unsalted butter</div><div><br /></div><div>Preheat oven to 400 degrees. Heat a 9inch cast iron skillet in the oven for 10 minutes. </div><div><br /></div><div>In a medium bowl, mix together the cornmeal, flour, baking powder, salt, buttermilk, honey, and eggs. Stir until just combined, the batter will be a little lumpy. Allow to sit for a few minutes until it starts to rise.</div><div><br /></div><div>Place stick of butter into the hot skillet to melt and grease the skillet. </div><div><br /></div><div>Stir in melted butter, leaving about 1 Tbs of butter in the skillet. Pour batter into the hot skillet and make 18-25 minutes. </div><div><br /></div><div><table class="MsoTableGrid" border="1" cellspacing="0" cellpadding="0" style="border-collapse:collapse;border:none;mso-border-alt:solid black .5pt; mso-border-themecolor:text1;mso-yfti-tbllook:1184;mso-padding-alt:0in 5.4pt 0in 5.4pt"> <tbody><tr style="mso-yfti-irow:0;mso-yfti-firstrow:yes"> <td width="638" colspan="5" valign="top" style="width:6.65in;border:solid black 1.0pt; mso-border-themecolor:text1;mso-border-alt:solid black .5pt;mso-border-themecolor: text1;padding:0in 5.4pt 0in 5.4pt"> <p class="MsoNormal" align="center" style="margin-bottom:0in;margin-bottom:.0001pt; text-align:center;line-height:normal"><b style="mso-bidi-font-weight:normal">Nutrition Facts Per Serving<o:p></o:p></b></p> </td> </tr> <tr style="mso-yfti-irow:1"> <td width="128" valign="top" style="width:95.75pt;border:solid black 1.0pt; mso-border-themecolor:text1;border-top:none;mso-border-top-alt:solid black .5pt; mso-border-top-themecolor:text1;mso-border-alt:solid black .5pt;mso-border-themecolor: text1;padding:0in 5.4pt 0in 5.4pt"> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">Calories: 280<o:p></o:p></p> </td> <td width="128" valign="top" style="width:95.75pt;border-top:none;border-left: none;border-bottom:solid black 1.0pt;mso-border-bottom-themecolor:text1; border-right:solid black 1.0pt;mso-border-right-themecolor:text1;mso-border-top-alt: solid black .5pt;mso-border-top-themecolor:text1;mso-border-left-alt:solid black .5pt; mso-border-left-themecolor:text1;mso-border-alt:solid black .5pt;mso-border-themecolor: text1;padding:0in 5.4pt 0in 5.4pt"> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">Fat: 13.4g<o:p></o:p></p> </td> <td width="128" valign="top" style="width:95.75pt;border-top:none;border-left: none;border-bottom:solid black 1.0pt;mso-border-bottom-themecolor:text1; border-right:solid black 1.0pt;mso-border-right-themecolor:text1;mso-border-top-alt: solid black .5pt;mso-border-top-themecolor:text1;mso-border-left-alt:solid black .5pt; mso-border-left-themecolor:text1;mso-border-alt:solid black .5pt;mso-border-themecolor: text1;padding:0in 5.4pt 0in 5.4pt"> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">Protein: 4.9g<o:p></o:p></p> </td> <td width="128" valign="top" style="width:95.75pt;border-top:none;border-left: none;border-bottom:solid black 1.0pt;mso-border-bottom-themecolor:text1; border-right:solid black 1.0pt;mso-border-right-themecolor:text1;mso-border-top-alt: solid black .5pt;mso-border-top-themecolor:text1;mso-border-left-alt:solid black .5pt; mso-border-left-themecolor:text1;mso-border-alt:solid black .5pt;mso-border-themecolor: text1;padding:0in 5.4pt 0in 5.4pt"> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">Fiber: 1.6g<o:p></o:p></p> </td> <td width="128" valign="top" style="width:95.8pt;border-top:none;border-left: none;border-bottom:solid black 1.0pt;mso-border-bottom-themecolor:text1; border-right:solid black 1.0pt;mso-border-right-themecolor:text1;mso-border-top-alt: solid black .5pt;mso-border-top-themecolor:text1;mso-border-left-alt:solid black .5pt; mso-border-left-themecolor:text1;mso-border-alt:solid black .5pt;mso-border-themecolor: text1;padding:0in 5.4pt 0in 5.4pt"> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">Sugars: 12.6g<o:p></o:p></p> </td> </tr> <tr style="mso-yfti-irow:2;mso-yfti-lastrow:yes"> <td width="128" valign="top" style="width:95.75pt;border:solid black 1.0pt; mso-border-themecolor:text1;border-top:none;mso-border-top-alt:solid black .5pt; mso-border-top-themecolor:text1;mso-border-alt:solid black .5pt;mso-border-themecolor: text1;padding:0in 5.4pt 0in 5.4pt"> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">Vit A: 9%<o:p></o:p></p> </td> <td width="128" valign="top" style="width:95.75pt;border-top:none;border-left: none;border-bottom:solid black 1.0pt;mso-border-bottom-themecolor:text1; border-right:solid black 1.0pt;mso-border-right-themecolor:text1;mso-border-top-alt: solid black .5pt;mso-border-top-themecolor:text1;mso-border-left-alt:solid black .5pt; mso-border-left-themecolor:text1;mso-border-alt:solid black .5pt;mso-border-themecolor: text1;padding:0in 5.4pt 0in 5.4pt"> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">Calcium: 11%<o:p></o:p></p> </td> <td width="128" valign="top" style="width:95.75pt;border-top:none;border-left: none;border-bottom:solid black 1.0pt;mso-border-bottom-themecolor:text1; border-right:solid black 1.0pt;mso-border-right-themecolor:text1;mso-border-top-alt: solid black .5pt;mso-border-top-themecolor:text1;mso-border-left-alt:solid black .5pt; mso-border-left-themecolor:text1;mso-border-alt:solid black .5pt;mso-border-themecolor: text1;padding:0in 5.4pt 0in 5.4pt"> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">Vit C: 0%<o:p></o:p></p> </td> <td width="128" valign="top" style="width:95.75pt;border-top:none;border-left: none;border-bottom:solid black 1.0pt;mso-border-bottom-themecolor:text1; border-right:solid black 1.0pt;mso-border-right-themecolor:text1;mso-border-top-alt: solid black .5pt;mso-border-top-themecolor:text1;mso-border-left-alt:solid black .5pt; mso-border-left-themecolor:text1;mso-border-alt:solid black .5pt;mso-border-themecolor: text1;padding:0in 5.4pt 0in 5.4pt"> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">Iron: 9%<o:p></o:p></p> </td> <td width="128" valign="top" style="width:95.8pt;border-top:none;border-left: none;border-bottom:solid black 1.0pt;mso-border-bottom-themecolor:text1; border-right:solid black 1.0pt;mso-border-right-themecolor:text1;mso-border-top-alt: solid black .5pt;mso-border-top-themecolor:text1;mso-border-left-alt:solid black .5pt; mso-border-left-themecolor:text1;mso-border-alt:solid black .5pt;mso-border-themecolor: text1;padding:0in 5.4pt 0in 5.4pt"> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">Carbs: 37.0g<o:p></o:p></p> </td> </tr></tbody></table></div><div><br /></div>Sarahhttp://www.blogger.com/profile/04918073727030216081noreply@blogger.com0tag:blogger.com,1999:blog-5846382690227805585.post-76756087046975542792010-07-18T06:39:00.000-07:002010-08-04T16:00:24.909-07:00Vegetarian ChiliMy fiancé has decided he is obese and has decided that low/no carbs is the way to go for dinner to loose weight. (Not to mention that his breakfast and lunch are now these ridiculous shakes and a handful of vitamins.) He doesn't understand why I eat anywhere from 3-5 real (and large) meals every day and I remain a size 4. My theory on that is that I avoid highly processed and artificial food. Whatever the reason, I am not in need of losing weight, so last night's dinner was my first attempt to balance his low calorie, low carb ideas with my desire to have a filling meal that has substance. For his diet, my fiancé picked out the potatoes, added avocado salsa, and avoided the corn bread. <div><br /></div><div><br /></div><div><br /></div><div style="TEXT-ALIGN: center"><b>Vegetarian Chili</b></div><div><b><br /></b></div><div><b><br /></b></div><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 400px; FLOAT: right; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5495269256138072850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjh3nogINYpWOimi4ecdPfAZzNp2M6L149FkJOwuo9yaEnLu48Z_tkQAM1fTSNgaFvTWX2ewE-bThVpgUQvJlZgNZLmdfAGVXVkDNjgVpbz-qCT0WrlZYXfrJ7OUsg8acqEX8wOO8OSfE/s400/vegetarian+chili.JPG" /> <div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">2 tsp olive oil</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">1 small onion, diced</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">1 red bell pepper, diced</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">1 jalapeno pepper diced</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">14 ounce can of black beans, drained and well rinsed</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">14 ounce can diced tomatoes</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">14 ounces vegetable stock</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">1 C water</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">2 tsp chili powder</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">2 cloves garlic, minced</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">1 tsp ground cumin</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">3 tsp dried oregano</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">2 tsp dried basil</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">2 bay leaves</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">2 Tbs fresh cilantro, chopped</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">1 stalk celery, chopped</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">2 potatoes, cooked and diced</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br /></span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">Heat the oil in a 6 quart cast iron Dutch oven, or large saucepan, over medium-high heat. Add the onion and peppers. Cook until tender, stirring frequently, for 3-5 minutes or until bright in color. Add the beans, tomatoes, vegetable stock, chili powder, garlic, cumin, oregano, basil, bay leaves, and cilantro and simmer for at least 20 minutes. Slow cooking for hours will greatly add to the flavor. Add celery and potatoes 20 minutes before serving, continuing to simmer.</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br /></span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span">To serve, top with cilantro, sour cream, lime wedges, avocado salsa, or cheese.</span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br /></span></b></div><div><b><span style="FONT-WEIGHT: normal" class="Apple-style-span"><b><span style="FONT-WEIGHT: normal" class="Apple-style-span"><p style="LINE-HEIGHT: normal; DISPLAY: inline !important; MARGIN-BOTTOM: 0pt" class="MsoNormal"><?xml:namespace prefix = o /><o:p></o:p></p></span></b><table style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BORDER-COLLAPSE: collapse; BORDER-TOP: medium none; BORDER-RIGHT: medium none; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-yfti-tbllook: 1184; mso-padding-alt: 0in 5.4pt 0in 5.4pt" class="MsoTableGrid" border="1" cellspacing="0" cellpadding="0"><tbody><tr style="mso-yfti-irow: 0; mso-yfti-firstrow: yes"><td style="BORDER-BOTTOM: black 1pt solid; BORDER-LEFT: black 1pt solid; PADDING-BOTTOM: 0in; PADDING-LEFT: 5.4pt; WIDTH: 6.65in; PADDING-RIGHT: 5.4pt; BORDER-TOP: black 1pt solid; BORDER-RIGHT: black 1pt solid; PADDING-TOP: 0in; mso-border-alt: solid black .5pt; mso-border-themecolor: text1" valign="top" width="638" colspan="5"><p style="TEXT-ALIGN: center; LINE-HEIGHT: normal; MARGIN-BOTTOM: 0pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal">Nutrition Facts Per Serving<o:p></o:p></b></p></td></tr><tr style="mso-yfti-irow: 1"><td style="BORDER-BOTTOM: black 1pt solid; BORDER-LEFT: black 1pt solid; PADDING-BOTTOM: 0in; PADDING-LEFT: 5.4pt; WIDTH: 95.75pt; PADDING-RIGHT: 5.4pt; BORDER-TOP: medium none; BORDER-RIGHT: black 1pt solid; PADDING-TOP: 0in; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1" valign="top" width="128"><p style="LINE-HEIGHT: normal; MARGIN-BOTTOM: 0pt" class="MsoNormal">Calories: 495</p></td><td style="BORDER-BOTTOM: black 1pt solid; BORDER-LEFT: medium none; PADDING-BOTTOM: 0in; PADDING-LEFT: 5.4pt; WIDTH: 95.75pt; PADDING-RIGHT: 5.4pt; BORDER-TOP: medium none; BORDER-RIGHT: black 1pt solid; PADDING-TOP: 0in; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; mso-border-bottom-themecolor: text1; mso-border-right-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1" valign="top" width="128"><p style="LINE-HEIGHT: normal; MARGIN-BOTTOM: 0pt" class="MsoNormal">Fat: 5.1g</p></td><td style="BORDER-BOTTOM: black 1pt solid; BORDER-LEFT: medium none; PADDING-BOTTOM: 0in; PADDING-LEFT: 5.4pt; WIDTH: 95.75pt; PADDING-RIGHT: 5.4pt; BORDER-TOP: medium none; BORDER-RIGHT: black 1pt solid; PADDING-TOP: 0in; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; mso-border-bottom-themecolor: text1; mso-border-right-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1" valign="top" width="128"><p style="LINE-HEIGHT: normal; MARGIN-BOTTOM: 0pt" class="MsoNormal">Protein: 27.1g</p></td><td style="BORDER-BOTTOM: black 1pt solid; BORDER-LEFT: medium none; PADDING-BOTTOM: 0in; PADDING-LEFT: 5.4pt; WIDTH: 95.75pt; PADDING-RIGHT: 5.4pt; BORDER-TOP: medium none; BORDER-RIGHT: black 1pt solid; PADDING-TOP: 0in; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; mso-border-bottom-themecolor: text1; mso-border-right-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1" valign="top" width="128"><p style="LINE-HEIGHT: normal; MARGIN-BOTTOM: 0pt" class="MsoNormal">Fiber: 21.0g</p></td><td style="BORDER-BOTTOM: black 1pt solid; BORDER-LEFT: medium none; WIDTH: 95.8pt; BORDER-TOP: medium none; BORDER-RIGHT: black 1pt solid; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; mso-border-bottom-themecolor: text1; mso-border-right-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-themepadding: 0in 5.4pt 0in 5.4pt" valign="top" width="128" color="text1"><p style="LINE-HEIGHT: normal; MARGIN-BOTTOM: 0pt" class="MsoNormal">Sugars: 8.6g</p></td></tr><tr style="mso-yfti-irow: 2; mso-yfti-lastrow: yes"><td style="BORDER-BOTTOM: black 1pt solid; BORDER-LEFT: black 1pt solid; PADDING-BOTTOM: 0in; PADDING-LEFT: 5.4pt; WIDTH: 95.75pt; PADDING-RIGHT: 5.4pt; BORDER-TOP: medium none; BORDER-RIGHT: black 1pt solid; PADDING-TOP: 0in; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1" valign="top" width="128"><p style="LINE-HEIGHT: normal; MARGIN-BOTTOM: 0pt" class="MsoNormal">Vit A: 47%</p></td><td style="BORDER-BOTTOM: black 1pt solid; BORDER-LEFT: medium none; PADDING-BOTTOM: 0in; PADDING-LEFT: 5.4pt; WIDTH: 95.75pt; PADDING-RIGHT: 5.4pt; BORDER-TOP: medium none; BORDER-RIGHT: black 1pt solid; PADDING-TOP: 0in; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; mso-border-bottom-themecolor: text1; mso-border-right-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1" valign="top" width="128"><p style="LINE-HEIGHT: normal; MARGIN-BOTTOM: 0pt" class="MsoNormal">Calcium: 18%</p></td><td style="BORDER-BOTTOM: black 1pt solid; BORDER-LEFT: medium none; PADDING-BOTTOM: 0in; PADDING-LEFT: 5.4pt; WIDTH: 95.75pt; PADDING-RIGHT: 5.4pt; BORDER-TOP: medium none; BORDER-RIGHT: black 1pt solid; PADDING-TOP: 0in; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; mso-border-bottom-themecolor: text1; mso-border-right-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1" valign="top" width="128"><p style="LINE-HEIGHT: normal; MARGIN-BOTTOM: 0pt" class="MsoNormal">Vit C: 128%</p></td><td style="BORDER-BOTTOM: black 1pt solid; BORDER-LEFT: medium none; PADDING-BOTTOM: 0in; PADDING-LEFT: 5.4pt; WIDTH: 95.75pt; PADDING-RIGHT: 5.4pt; BORDER-TOP: medium none; BORDER-RIGHT: black 1pt solid; PADDING-TOP: 0in; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; mso-border-bottom-themecolor: text1; mso-border-right-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1" valign="top" width="128"><p style="LINE-HEIGHT: normal; MARGIN-BOTTOM: 0pt" class="MsoNormal">Iron: 41%</p></td><td style="BORDER-BOTTOM: black 1pt solid; BORDER-LEFT: medium none; PADDING-BOTTOM: 0in; PADDING-LEFT: 5.4pt; WIDTH: 95.8pt; PADDING-RIGHT: 5.4pt; BORDER-TOP: medium none; BORDER-RIGHT: black 1pt solid; PADDING-TOP: 0in; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; mso-border-bottom-themecolor: text1; mso-border-right-themecolor: text1; mso-border-left-alt: solid black .5ptcolor:text1;" valign="top" width="128" ><p style="LINE-HEIGHT: normal; MARGIN-BOTTOM: 0pt" class="MsoNormal">Carbs:<span style="mso-spacerun: yes"> </span>88.8g</p></td></tr></tbody></table><p style="LINE-HEIGHT: normal; MARGIN-BOTTOM: 0pt" class="MsoNormal"><o:p></o:p></p></span></b><div><p style="LINE-HEIGHT: normal; MARGIN-BOTTOM: 0pt" class="MsoNormal"><span class="Apple-style-span" style="font-family:Calibri, sans-serif;font-size:130%;"><span style="LINE-HEIGHT: 17px;font-size:15;" class="Apple-style-span" ><br /></span></span></p></div><div></div></div>Sarahhttp://www.blogger.com/profile/04918073727030216081noreply@blogger.com0tag:blogger.com,1999:blog-5846382690227805585.post-83925805048026059942010-07-16T09:47:00.000-07:002010-08-04T16:00:57.072-07:00Lala's Gooey Brownie PieMy fiancé has spent a year telling me about this chocolate pie that his grandmother use to make when he was little. His mother doesn't have a clue, his grandmother cannot remember, his sister called it a chess pie, his aunt swiped the recipe book and refuses to share...this leaves me with the following description: "It was chocolate, looked like a brownie on top, but was gooey in the middle.It wasn't like a pudding or custard pie, more like a half cooked brownie. Oh and it had pecans on the top."<br /><br />Last summer I started searching out chocolate chess pie recipes. After hours of Googling, numerous recipe books being searched through in the library, and a few dozen different attempts, I think I have figured out this mystery pie. My biggest struggle has been that I was searching for chess pies, and this is not a chess pie. (Chess pies are made simply from eggs, sugar, butter, flour/cornmeal, and flavoring.) So I went about creating my own recipe, and it turned out extremely yummy! <div><br /></div><div><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 400px; FLOAT: right; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5494553589838679202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLfgBDKPqmAU74gX5uBUKjftSM6pLDCHplk3ARqfKTYsbKa9EDFS2DiLscmRl-kkfC8KNxX5GGYKOlN2Rj1_6M0I4-WdehDd-TLxpKRsuShT5JAU7WYlCXUWSfcFbmZYaoKM8ZMF_5O8/s400/Lala's+Gooey+Brownie+Pie.JPG" /> <div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>1 1/2 C Sugar</div><div>4 Tbs cocoa powder<br />1/2 C butter, melted</div><div>2 eggs, beaten</div><div>5 ounces evaporated milk</div><div>2 tsp vanilla</div></div><div>3/4 C chopped pecans (optional)</div><div>2 Tbs dark corn syrup</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Preheat oven to 350. </div><div><br /></div><div>In a medium bowl, mix together butter, sugar, and cocoa. Add in eggs and beat on high speed for 3 minutes. Pour in evaporated milk and vanilla and mix on lowest speed for 1 minute, or until thoroughly mixed. Mix in chopped pecans. </div><div><br /></div><div>Pour into a 9-inch pie shell. Arrange pecan halves on top (if desired). Bake for 35 minutes. Remove from oven, brush corn syrup over the top, place back in oven for additional 5 minutes. </div><div><br /></div><div>Allow to cool completely before serving. </div>Sarahhttp://www.blogger.com/profile/04918073727030216081noreply@blogger.com0tag:blogger.com,1999:blog-5846382690227805585.post-43971222986749078212010-07-09T08:03:00.000-07:002010-07-09T08:25:28.999-07:00Limoncello Creme Torte - Copycat from Cheesecake Factory<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmtjJf9wqS35NhScojOeolfl0Hv_jFdgt7WsnKjQydQbeP6PcwLaMS5u_OY_xY3Yo9mW9V5N4dAhZD9jeKSB8tvLeZyJ06dXCT09cHAJFtYFfvBWrRVdCz5TDq8VRQ_4QXIQQ7bqoExQ/s1600/Lemon+Cake+2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 313px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmtjJf9wqS35NhScojOeolfl0Hv_jFdgt7WsnKjQydQbeP6PcwLaMS5u_OY_xY3Yo9mW9V5N4dAhZD9jeKSB8tvLeZyJ06dXCT09cHAJFtYFfvBWrRVdCz5TDq8VRQ_4QXIQQ7bqoExQ/s400/Lemon+Cake+2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5491927271113799426" /></a><br />Recently, my fiancée and I went to the Cheesecake Factory for lunch. Naturally, I ate little lunch and more than my share of cheesecake. He doesn't care for cheesecake, so he ordered the Lemoncello Cream Torte, and naturally I had to sample it. I decided I could make it better. I searched a few million sites and recipes for a copycat version of this cake. They all used cream cheese, box mixes, and other less-than adequate substitutions. The cake and filling recipes were translated from Italian and then slightly modified to fit my needs. The icing is my own creation. <div><br /></div><div><br /></div><div><b>Torte:</b></div><div>1 C unsalted butter, softened</div><div>2 C granulated sugar</div><div>4 large eggs, room temperature</div><div>1 1/2 C self-rising flour</div><div>1 1/4 C all-purpose flour</div><div>1 C milk</div><div>1 tsp vanilla extract</div><div>1 tsp lemon extract</div><div><br /></div><div>Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans. </div><div><br /></div><div>Cream the butter. Then add the sugar and beat until light and fluffy, approximately 5 minutes. Add the eggs one at a time, beating well after each. Add the flour in four parts, alternating with the milk. Mix in the vanilla and lemon extracts. </div><div><br /></div><div>Divide the batter evenly between the three cake pans. Bake at 350 degrees for 20-30 minutes. Remove immediately from pans and allow to cool completely. </div><div><br /></div><div>After the cake has cooled, pour a mixture of 4 Tbs Limoncello and 1/4 cup lemon juice over each layer. Be careful not to make the cake soggy, more or less liquid may be needed. </div><div><br /></div><div><br /></div><div><b>Filling between layers:</b></div><div>1 C heavy whipping cream (not the stuff made from skim milk and chemicals)</div><div>8 ounces mascarpone cheese</div><div>2 Tbs unsalted butter, softened</div><div>1/3 C granulated sugar</div><div>4 Tbs Limoncello liqueur</div><div>1 tsp lemon extract</div><div><br /></div><div>Beat all ingredients together until soft peaks are formed. Spread evenly between the cooled cake layers. Optional: sprinkle with finely grated lemon rind. </div><div><br /></div><div><b>Frosting:</b></div><div>1 C unsalted butter, softened</div><div>1/4 C solid vegetable shortening</div><div>5 C (approx. 1 lb) confectioner's sugar</div><div>6 Tbs fresh lemon juice</div><div>3 Tbs Limoncello</div><div>2 Tbs lemon flavored gelatin</div><div><br /></div><div>Dissolve the gelatin in lemon juice and Limoncello. </div><div><br /></div><div>Mix all ingredients together with electric mixer at medium speed until you reach the desired consistency. For a yellow color add a few drops of yellow food coloring. </div><div><br /></div><div>Keep the cake chilled, allow to warm a few minutes before serving.</div><div><br /></div><div><br /></div><div><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIWElQ8mpektVbza7pC7c3N72Blvj9a0zuCXFPW9Ti5fMGxuf_SCZYJpRgd4u_hsPcYuCSr1nydtSlCCGhmCVmPr4gSEUYs1ymCqPR3J20LMqv8XdOQVg3wcZYz3cMAgfIiIyiV3ZdLY/s400/Lemon+Cake.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 384px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5491927391093035282" /><br /></div>Sarahhttp://www.blogger.com/profile/04918073727030216081noreply@blogger.com0tag:blogger.com,1999:blog-5846382690227805585.post-44435288407908185532010-06-18T15:23:00.001-07:002010-06-18T16:23:26.034-07:00Authentic Pasta Primavera<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSU0Co-Sp-Fu-zqyN3t5M5X1ZBq4W3f3-x54UpLen8US6UkFgg68MRwlYZ9vfrIkr-LYYO0fLNHHRbhQQhE8iMGiqHZc6BwoLuFEVjdP_CEQXuafyhrGsdTFdats7jGoU7QlQfH6wMM10/s1600/DSC00737.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5484243269621710690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSU0Co-Sp-Fu-zqyN3t5M5X1ZBq4W3f3-x54UpLen8US6UkFgg68MRwlYZ9vfrIkr-LYYO0fLNHHRbhQQhE8iMGiqHZc6BwoLuFEVjdP_CEQXuafyhrGsdTFdats7jGoU7QlQfH6wMM10/s400/DSC00737.JPG" /></a><br /><div>One dish I see on EVERY menu in Italian <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">restaurants</span> is Pasta <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Primavera</span>. If it is such a common dish, why is it that no restaurants seem to make it the same? Some have tomato based sauce, some a white-wine and butter sauce, some <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Alfredo</span> sauce...so my mission was to answer one simple question; what is the authentic way to make it?</div><div></div><div>Well after harassing an Italian speaking friend and making good use of <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Google's</span> translating features, I have found that the majority of true Italian recipes for this Spring Pasta use an olive oil based dressing. So I began experimenting. My taste buds concluded that this was the best combination of spring veggies, garlic, <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">Parmesan</span> & <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Romano</span> cheeses, and olive oil.</div><div></div><div>This recipe is designed to serve 2-3 people. </div><div>Prep time: 15 minutes. </div><div>Cooking time: 20 minutes. </div><div></div><div>4-5 oz spaghetti or linguine noodles (reserve 1/4 C of water from cooking)</div><div>3 Tbs olive oil</div><div>2-3 cloves garlic, peeled and thinly sliced</div><div>1 medium sized zucchini, halved length wise and cut into 3/4 inch thick slices</div><div>6-8 asparagus stalks, cut into 2 inch long pieces</div><div>1 pepper seeded and cut into strips (I used red, but yellow or orange would work nicely too)</div><div>1/2 C broccoli florets</div><div>2 Tbs <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">Parmesan</span> cheese, grated</div><div>2 Tbs <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Romano</span> cheese, grated</div><div>8-10 cherry or grape tomatoes cut in half</div><div>1/4 C olive oil</div><div>1/8 tsp ground thyme leaves</div><div>1 Tbs fresh rosemary</div><div>1 Tbs fresh basil</div><div>1 Tbs fresh oregano</div><div>1/2 Tbs lemon juice</div><div></div><div>Preheat oven to 400 degrees. Line a baking sheet with foil (for easy clean up). </div><div></div><div>Begin cooking the pasta, making sure to lightly salt the water. </div><div></div><div>In a large bowl combine garlic, zucchini, asparagus, pepper, and broccoli. Add 3 Tbs olive oil and toss until evenly coated. Add the <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">Parmesan</span> and <span id="SPELLING_ERROR_8" class="blsp-spelling-error">Romano</span> cheese and toss. Pour out onto baking sheet making sure the vegetables are in a single layer. Bake for 15-20 minutes or until vegetables are soft but not mushy, turning once. </div><div></div><div>In a small bowl, whisk together 1/4 C olive oil, thyme, rosemary, basil, oregano, and lemon juice. Set aside.</div><div></div><div>Have a serving bowl big enough to hold the pasta on stand by. As soon as the pasta is cooked, drain it-remembering to reserve 1/4 C of the water. Put the pasta into the serving bowl and add the roasted vegetables and the tomatoes. </div><div></div><div>Immediately toss the pasta and vegetables with olive oil and spice mixture. Add some of the reserved pasta water and toss until evenly coated. (I only used a small portion of the 1/4 C that I reserved). Salt and pepper to taste. </div><div></div><div>**The second time I made this, I lightly broiled my vegetables for a roasted flavor. **</div>Sarahhttp://www.blogger.com/profile/04918073727030216081noreply@blogger.com0tag:blogger.com,1999:blog-5846382690227805585.post-44260853049144763632010-06-06T06:09:00.000-07:002010-06-06T07:59:08.055-07:001930's House Wife<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZ_QQEdOcVHhmUVhsWZKalJtI9Lt0JXPgcxKEk6iKTXJxs69s1QxPRn-aO1R2V-0Fds7VxxAoOAJXv88uhr4fnRKhQAViuzbxeGICCrSyf9nR8_PlUH9eGXgdDVvaiuTU7U1uLEzH5Lg/s400/marital_rating_scale1.png" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 279px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5479648471827747506" />While driving to work last week, I heard about a 1939 Marriage Rating Scale that was discovered. Today I had time to google it. At first, it sounds outdated, but when you put some thought into it, many of these merits and demerits still hold true today. <div><br /></div><div>The rating scale is the result of compiling the flaws and virtues that 600 men of the 1930's found to be the most important to them. Similarly the same was done to rate husbands. </div><div><br /></div><div><br /></div><div><br /></div><div>Here is the complete chart for the wife. </div><div><b><span class="Apple-style-span" style="font-family:'trebuchet ms';">Marital Rating Scale: Wife’s Chart</span></b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br />George W. Crane, Ph. D., M.D. (Copyright 1939)<br />In computing the score, check the various items under DEMERITS which fit the wife, and add the total. Each item counts one point unless specifically weighted as in the parentheses. Then check the items under MERITS which apply; now subtract the DEMERIT score from the MERIT score. The result is the wife’s raw score. Interpret it according to this table:<br />Raw Scores Interpretation<br />0-24……………Very Poor<br />25-41…………..Poor<br />42-58…………..Average<br />59-75…………..Superior<br />76 and up……….Very Superior</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>Demerits</b><br />1. Slow in coming to bed — delays till husband is almost asleep.<br />2. Doesn’t like children. (5)<br />3. Fails to sew on buttons or darn socks regularly.<br />4. Wears soiled or ragged dresses and aprons around the house.<br />5. Wears red nail polish.<br />6. Often late for appointments. (5)<br />7. Seams in hose often crooked.<span id="more-53"></span><br />8. Goes to bed with curlers on her hair or much face cream.<br />9. Puts her cold feet on husband at night to warm them.<br />10. Is a backseat driver.<br />11. Flirts with other men at parties or restaurants. (5)<br />12. Is suspicious and jealous. (5)<br />13. Uses slang or profanity. (5)<br />14. Smokes, drinks, gambles, or uses dope. (5)<br />15. Talks about former boy friends or first husband.<br />16. Squeezes tooth paste at the top.<br />17. Reminds husband it is her money they are living on. (5)<br />18. Tells family affairs to casual acquaintances, too talkative.<br />19. A chronic borrower–doesn’t keep stocked up.<br />20. Slows up card game with chatter and gossip.<br />21. Opens husband’s personal mail.<br />22. Frequently exceeds her allowance or family budget. (5)<br />23. Eats onions, radishes, or garlic before a date or going to bed.<br />24. Tells risque or vulgar stories. (5)<br />25. Wears pajamas while cooking.<br />26. Talks during movie, play or concert.<br />27. Is more than 15 pounds overweight.<br />28. Often whining or complaining.<br />29. Discourteous to sales clerks and hired help.<br />30. Shoulder straps hang over arms or slip is uneven and shows.<br />31. Fails to wash top of milk bottle before opening it.<br />32. Corrects husband’s speech or actions before others. (5)<br />33. Saves punishment of children for father at night. (5)<br />34. Serves dinner but fails to sit down till meal is half over–then wants husband to wait for her.<br />35. Wears pajamas instead of nightgown.<br />36. Fails to bathe or brush teeth often enough. (5)<br />37. Puts stockings to soak in wash basin.<br />38. Serves too much from tin cans or the delicatessen store.<br />39. Visits mother too often–a spoiled child.<br />40. Is snobbish or too much concerned in “keeping up with the Jones.”<br />41. Dislikes husband’s hobbies as fishing, baseball, etc.<br />42. Tells lies–not dependable. (5)<br />43. Doesn’t want to get up to prepare breakfast.<br />44. Insists on driving the car when husband is along.<br />45. Smokes in bed or has cigarette stained fingers.<br />46. Cries, sulks or pouts too much.<br />47. Makes evening engagements without consulting her husband.<br />48. Talks too long on the phone.<br />49. Is a gossip.<br />50. Walks around house in stocking feet.<br /><br /><b>Merits</b><br />1. A good hostess–even to unexpected guests.<br />2. Has meals on time.<br />3. Can carry on an interesting conversation.<br />4. Can play a musical instrument, as piano, violin, etc.<br />5. Dresses for breakfast.<br />6. Neat housekeeper–tidy and clean.<br />7. Personally puts children to bed.<br />8. Never goes to bed angry, always makes up first. (5)<br />9. Asks husband’s opinions regarding important decisions and purchases.<br />10. Good sense of humor–jolly and gay.<br />11. Religious–sends children to church or Sunday school and goes herself.<br />12. Lets husband sleep late on Sunday and holidays.<br />13. Encourages thrifty–economical. (5)<br />14. Laughs at husband’s jokes and his clowning.<br />15. Ambitious for her family–urges higher attainment.<br />16. Belongs to parent-teacher club, or child study group.<br />17. A good cook–serves balanced meals. (5)<br />18. Tries to become acquainted with husband’s business or trade.<br />19. Greets husband at night with a smile.<br />20. Has a pleasant disposition in the morning–not crabby.<br />21. Keeps snacks in refrigerator for late eating.<br />22. Likes educational and cultural things.<br />23. Reacts with pleasure and delight to marital congress. (10)<br />24. Faithful and true to husband. (10)<br />25. Has pleasant voice–not strident.<br />26. Has spunk–will defend her ideals and religion.<br />27. Praises husband in public.<br />28. Writes often and lovingly when away from husband.<br />29. Writes to husband’s parents regularly.<br />30. Willing to assist husband at office or shop.<br />31. Sympathetic–likes children and unfortunates. (5)<br />32. Keeps hair neatly combed or shampooed and waved.<br />33. Often comments on husband’s strength and masculinity.<br />34. Good seamstress–can make her own clothes or the children’s clothes.<br />35. Gives husband shampoo or manicure.<br />36. Keeps husband’s clothes clean and presses.<br />37. Bravely carries on during financial depression.<br />38. Healthy or courageous and uncomplaining.<br />39. Keeps self dainty, perfumed and feminine.<br />40. Is of same religion as her husband. (5)<br />41. Has minor children to care for. (5 points per child)<br />42. On friendly terms with neighbors.<br />43. Fair and just in settling the children’s quarrels with others.<br />44. Likes to vacation with husband.<br />45. An active member of some women’s organization.<br />46. Often tells husband she loves him. (5)<br />47. Polite and mannerly even when alone with husband.<br />48. Willing to get a job to help support the home.<br />49. Praises marriage before young women contemplating it.<br />50. Is unselfish and kind-hearted.</span><br /><br /><br />I scored a 49, but I lost points for being slow to go to bed, wearing red nail polish, putting my cold feet on him to warm up, wearing my pj's while cooking, using slang, and walking around in my stalking feet. hehe Not sure the nail polish thing is still applicable in the 21st century, but I see a lot of merit in the others. I also do not have children, so that eliminates several of the areas to earn points. How do you measure up?</div><div><br /></div><div>In reading other blogs and news commentary, the general consensus is that the scale is filled with "gender based cliches" and portrays "the hoops" that women use to have to hop through. Albeit that most see it as not suited to an "equal partnership" but what would a modern version of this checklist look like? </div><div><br /></div><div>First and foremost, you would have to decide was in an equal partnership. To me it seems that instead of changing the female's role in marriage, all that modern times has done is add to it. Inside, men still expect their wives to be the mother, cook, and housekeeper of the 1930's. However, that is in addition to being employed 40 hours a week. For anybody who lives that life, it is equivalent to having 2 full time jobs. Marriages were successful 70 years ago. In the 1930's and 1940's the divorce rate was approaching 2 out of 500 marriages, today that rate is almost 1 out of every 3 marriages. 33% of marriages are expected to fail. Could this be a result of the extra strain placed upon the modern wife? Doing twice as much work would leave anybody exhausted, it would only be natural that in doing so much the spouse would inadvertently be neglected.</div><div><br /></div><div>Anywho, just my rambles for a Sunday morning being home on the couch....</div>Sarahhttp://www.blogger.com/profile/04918073727030216081noreply@blogger.com0tag:blogger.com,1999:blog-5846382690227805585.post-54043394871438108372010-06-04T03:09:00.000-07:002010-06-18T15:23:24.194-07:00Dark Chocolate Bundt Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEEmXBWVukmssLNCqy2lRZk9QAWQG9QcGrQ606wHHFhMXrlAeoQtKCyqBov2RAIBWOqQFimcia3MwLE7sSV_ZnQeESI_7p7NHdSML0-vUxLa85xw8JOShvdi2sw7QM9Y8WFsqsdRm1GkI/s1600/DSC00735.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5484242796526748450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEEmXBWVukmssLNCqy2lRZk9QAWQG9QcGrQ606wHHFhMXrlAeoQtKCyqBov2RAIBWOqQFimcia3MwLE7sSV_ZnQeESI_7p7NHdSML0-vUxLa85xw8JOShvdi2sw7QM9Y8WFsqsdRm1GkI/s400/DSC00735.JPG" /></a><br /><div></div><br /><div>This is by far one of the best cakes I've ever made. It was so moist, chocolately, and tastes absolutely amazing.<br /><div><br /></div><br /><div><br /><ul><br /><li>1 3/4 C white sugar</li><br /><li>1 C firmly packed light brown sugar</li><br /><li>1 C unsalted butter, melted</li><br /><li>1 Tbs vanilla extract</li><br /><li>3 large eggs</li><br /><li>3 1/4 C all purpose flour</li><br /><li>3/4 C + 3 Tbs dark cocoa powder </li><br /><li>3 tsp baking powder</li><br /><li>1 1/2 tsp baking soda</li><br /><li>1/2 tsp salt</li><br /><li>1 3/4 C warm coffee (I used a butter toffee flavored coffee)</li></ul><br /><div>Preheat oven to 350 degrees. Generously grease and flour a 12 cup bundt pan or a 9-10 inch tube pan. </div><br /><div><br /></div><br /><div>Combine sugars, butter, and vanilla. Beat about 1 minute or until smooth. Add in eggs, flour, cocoa, baking powder, baking soda, and salt. Slowly add coffee (as it will splash everywhere if you add it all at once in a mixer), mixing well. </div><br /><div><br /></div><br /><div>Pour into prepared pan. Bake for 50-60 minutes, or until toothpick inserted comes out clean and the top bounces back when pressed. (Bundt pan may add 10-15 minutes to the baking time)</div><br /><div><br /></div><br /><div>Allow to cool for 15-20 minutes, then run a knife around the edges to loosen. Cool completely before removing from pan. </div><br /><div><br /></div><br /><div>Dust with confectioner's sugar and enjoy!</div></div></div>Sarahhttp://www.blogger.com/profile/04918073727030216081noreply@blogger.com0tag:blogger.com,1999:blog-5846382690227805585.post-83201685297772579892010-05-31T06:11:00.000-07:002010-06-04T12:28:06.363-07:00Roasted Chicken With Veggies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5160Y_gskC53DJD7Ag9rMeRdBsjkJ17egTwxDqrorge6GnncEx6WWM2baC9iQyl7gZbfMhtrJd-Nb5o1YZfZ0JfEUAEeE6tZTTpuXka-pcgE66IDaC3nnrwANHsKXPMeNG6ftO4ioUE/s1600/DSC00734.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5160Y_gskC53DJD7Ag9rMeRdBsjkJ17egTwxDqrorge6GnncEx6WWM2baC9iQyl7gZbfMhtrJd-Nb5o1YZfZ0JfEUAEeE6tZTTpuXka-pcgE66IDaC3nnrwANHsKXPMeNG6ftO4ioUE/s320/DSC00734.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5477426468512228002" /></a><br />This recipe was inspired by <a href="http://castirondarling.blogspot.com/">Cast-Iron Darling</a>. This is a one pan dish, with fair amount of prep but little to clean up! <div><br /></div><div>Prep Time: 30 minutes</div><div>Cook Time: 60-90 minutes</div><div><br /></div><div><ul><li>1 whole chicken</li><li>2 tsp poultry seasoning</li><li>1 tsp ground thyme</li><li>1/8 tsp nutmeg</li><li>2-3 Tbs olive oil</li></ul></div><div>Rinse chicken and pat dry with paper towels. </div><div>Combine the spices and rub <i>under</i> the chicken's skin. </div><div>Heat oil in cast iron dutch oven over medium heat.</div><div>Place chicken breast-side down in oil, brown 3-4 minutes. </div><div>Remove from heat.</div><div><br /></div><div><br /></div><div><ul><li>1 summer squash (zucchini) sliced 3/4 inch thick</li><li>1 red onion, cut into wedges</li><li>3-4 small red potatoes, halved</li><li>3-4 whole carrots, halved lengthwise</li><li>6-7 whole garlic cloves, peeled</li></ul></div><div><br /></div><div>Cut veggies as stated above, put into dutch oven with chicken. If the veggies are above the chicken, they will retain a crisper texture. </div><div><br /></div><div><ul><li>2 Tbs honey</li><li>1 Tbs lemon juice</li></ul></div><div>Mix together, brush over the chicken and the vegetables.</div><div><br /></div><div><ul><li>2 tsp rosemary leaves</li><li>2 tsp thyme leaves</li><li>1 tsp poultry seasoning</li></ul></div><div>Sprinkle over chicken and vegetables. </div><div><br /></div><div><ul><li>1 lemon, quartered, seeds removed</li></ul>Gently squeeze lemon over the chicken and vegetables. Add lemon quarters into the dutch oven. </div><div><br /></div><div>Cover and bake at 425 F for 15 minutes. Uncover and continue to bake 45-75 minutes, or until chicken is done. Bast the chicken several times while baking. **Cooking times vary depending on size of chicken**</div><div><br /></div><div>Transfer chicken and vegetables to serving platter. Lightly thicken the drippings for a wonderful gravy/sauce! </div>Sarahhttp://www.blogger.com/profile/04918073727030216081noreply@blogger.com0tag:blogger.com,1999:blog-5846382690227805585.post-25106020542770193462010-05-29T06:32:00.001-07:002010-05-29T06:41:47.388-07:00Eierkuchen - The German PancakeAlthough pancakes are rarely part of a traditional German breakfast, there are numerous recipes floating around on the internet for German Pancakes. This recipe is part of a more traditional Zweites Frühstück (second breakfast) and would be served with fresh fruits, jam, or confectioner's sugar. <div><br /></div><div>These pancakes closely resemble the French Crepe but are slightly thicker. </div><div><br /></div><div>Serves 1 (easily double, or triple the recipe as needed)</div><div><br /></div><div>2 eggs</div><div>4 Tbs all purpose flour</div><div>1/2 Tbs sugar</div><div>dash salt</div><div>2-3 Tbs milk</div><div><br /></div><div><ol><li>Whisk the eggs for 1 minute or until light and fluffy. </li><li>Add flour, salt, sugar, and milk. </li><li>Mix well. It should form a very thin batter.</li><li>Let stand for 15 minutes.</li><li>Heat a 10-inch crepe or omelet skillet until well heated. </li><li>Brush with melted butter or spray lightly with cooking spray.</li><li>Pour approximately 1/4 cup batter into skillet.</li><li>Swirl to spread evenly in skillet.</li><li>Cook 1-2 minute on first side, or until the bottom is browned and top is set. </li><li>Turn. Cook 30 seconds to 1 minute on second side. </li></ol></div>Sarahhttp://www.blogger.com/profile/04918073727030216081noreply@blogger.com0tag:blogger.com,1999:blog-5846382690227805585.post-11483237269442745922010-05-29T04:46:00.000-07:002010-05-29T06:42:30.416-07:00Breakfast - My thoughtsMaybe is it my German heritage that has turned me into a breakfast enthusiast. In Germany breakfast truly is the most important meal, it is so important that they have it twice! In Germany when eating Frühstück, you can expect to see a variety of sausages & breads, multi-grain cereals similar to granola, jams, honey, fruits, and soft-boiled eggs. If you're not entirely stuffed from that, around 10:30 you'll be served Zweites Frühstück, or second breakfast, which consists of coffee, pastries, and what we often refer to as coffee cake. <div><br /><div>Maybe it is my Italian heritage. Italians are known for their love of food. "Mangi! mangi!" (eat! eat! in Italian) was a common phrase around my house growing up. Food was the answer to everything. At my parents' house, food still is the answer to everything. I cannot visit my parents without my mother trying to load my car full of groceries because she is worried that I do not have enough to eat. </div><div><br /></div><div>Whatever the reason, I grew up thinking breakfast was a multi-course meal. In my family breakfast started with fresh fruit, then came the juice along with bacon AND sausage, then came milk and the pancakes/waffles/egg dish/hot cereal, and to finish up, a nice hot cup of tea black tea. At the age of 27, I can honestly say that I have only eaten cold cereal for breakfast 20 or 30 times in my lifetime. Cereal is occasionally served as one of "courses" of breakfast, but it is rarely the entire breakfast. </div><div><br /></div><div>Now knowing that I eat like that daily, you are probably picturing me as being over-weight. Even though my average breakfast contains over 800 calories, I am living proof that eating breakfast helps you to stay skinny. I am 5'5" and a size 4. But I am also very active and cannot seem to sit still to save my life.<br /><div><br /></div><div><br /></div></div></div>Sarahhttp://www.blogger.com/profile/04918073727030216081noreply@blogger.com0tag:blogger.com,1999:blog-5846382690227805585.post-68556047254944848532010-05-22T08:41:00.000-07:002010-05-31T05:34:47.060-07:00Welcome!<div style="text-align: center;"><span style="font-family:trebuchet ms;"><span style="font-size:130%;">Welcome!</span><br /></span><div style="text-align: left;"><span style="font-family:trebuchet ms;">I am a 27 year old soon-to-be-married, modern housewife. I am the product of a work-aholic father and an Italian stay-at-home mother. I am both of my parents combined. I work entirely too much, love food entirely too much, and got stuck with all those old-fashioned ideas about having home-cooked meals, a spotless house, freshly pressed & clean clothes, all while working an average of 50 hours a week. </span><br /><br /><span style="font-family:trebuchet ms;">Since buying my home 3 years ago, I have been called to a modern day Fannie Farmer, a young Martha Stewart, and most often that I'm just stuck in the wrong time period and I should have been born in the 50's and not the 80's.<br /><br />My goal is to one day publish a modern cookbook that would incorporate the family dinner traditions of the 50's but in a cheap, affordable and most importantly quick & easy fashion for the modern-day family. In this blog you will find my recipes, helpful hints, and my rantings as I try to accomplish my goal. </span><br /><br /><br /><span style="font-family:trebuchet ms;"></span></div></div>Sarahhttp://www.blogger.com/profile/04918073727030216081noreply@blogger.com0