tag:blogger.com,1999:blog-83551104430634063722024-02-19T07:18:44.928-08:00What's Cookin' with Mary?What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-8355110443063406372.post-85409606852685533162014-02-16T18:01:00.003-08:002014-02-16T18:01:44.141-08:00I'm on Instagram!Hi! <br />
Stopping by to say... come find me on Instagram! Look me up under marymirise.<br />
Cheers,<br />
MaryWhat's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com0tag:blogger.com,1999:blog-8355110443063406372.post-14833125505317502102012-10-04T16:11:00.000-07:002012-10-08T16:57:31.950-07:00Crockpot Chicken & Butternut Squash Stew<br />
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<i>To me, fall always means winter squash, stews and using
my crockpot. This recipe combines all
three. I really love a classic beef
roast, but wanted to lighten things up a bit by using chicken. I use both light and dark meat here as I
wanted to get a more full-bodied flavor from the meat. I also really liked the undertones of the
white wine in this dish. I could taste
it in the chicken especially. If you’re
out of wine, just use an additional cup of broth. I remember when I first heard the phrase “herbs
de provence”, I was very intimidated. I
think the fancy name scared me off for the first few years I was cooking, but
one day I picked up the little glass jar at the market and actually read the ingredients
label. It was just a mixture of dried
herbs that you can find in the area of Provence. No big deal at all. In fact, the combinations of thyme, rosemary,
basil, marjoram, sage, fennel and lavender sounded divine and I knew I’d found
a new friend in the kitchen. In this
dish the spice provides a light herbaceousness to the thick tomatoey gravy that
hits the tongue just right. The best
part about this stew is that there’s no precooking! I love that.
Just chop it and toss it in the pot.
When I made it, I prepped all the veggies and meat the night before and
stored it in Ziploc bags in the fridge.
In the morning I just dumped it all in, mixed and pressed go. Simple as that.</i></div>
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What You Need:</h3>
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1 lb boneless skinless chicken thighs, cut into chunks</div>
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1 boneless skinless chicken breast with tender, cut into chunks</div>
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½ large butternut squash (or 1 small), peeled & cut
into chunks</div>
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1 medium brown onion, diced</div>
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2 large carrots, cut into 1 inch segments</div>
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2 large stalks celery (green parts only), diced</div>
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3-6 cloves garlic, minced (to taste, I used 6)</div>
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1 cup low sodium chicken broth</div>
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1 cup dry white wine (or additional cup of broth)</div>
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6 oz can tomato paste</div>
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1 Tbs herbs de Provence</div>
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1 bay leaf (fresh or dried)</div>
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½ tsp salt</div>
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¼ - ½ tsp pepper (to taste)</div>
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<i>For later:<o:p></o:p></i></div>
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<i>2 Tbs butter (I
used unsalted)<o:p></o:p></i></div>
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<i>2 Tbs flour (I used
whole wheat)</i></div>
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What To Do:</h3>
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Combine all ingredients except flour and butter in a
large crockpot for 6 hours on the low setting. It will seem like there's not enough liquid, but as the vegetables cook they will release liquid making a thick, gravy like sauce. Don't add water or broth! If using high setting, cut cook time in half, but I highly recommend slow
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After 5 hours of cooking, melt butter and combine with
flour. Add the mixture to the stew and
stir to combine. </div>
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Makes about 8 - 1 heaping cup servings.</div>
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<a href="http://whatscookinwithmary-printablerecipes.blogspot.com/2012/10/crockpot-chicken-butternut-squash-stew.html">Print this recipe!</a><br />
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Nutritional Stats for 1 serving.<br />
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Bon Appetit! </div>
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Mary </div>
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What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com8tag:blogger.com,1999:blog-8355110443063406372.post-60842316805776191312012-09-27T07:45:00.000-07:002012-09-27T07:48:12.114-07:00Whole Wheat Banana Bread<br />
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<i>I have been tweaking my banana bread recipe for the last
year and I think I finally have it just right.
My recipe calls for whole wheat pastry flour. When baking muffins, quick breads and cookies
(ok, I don’t bake cookies) I always recommend reaching for this lighter, less
nutty version of whole wheat flour. You
can find it at health food stores like Sprouts, Whole Foods and Mother’s Market
here in California. If you can’t find
it, you could probably use half whole wheat and half all purpose flour. I haven’t tried it, so don’t quote me on that
one. I wanted to “healthify” this bread a
little bit by using only half of the normal one stick of butter that a recipe
like this would call for. In place of
that butter, I used 2% plain Greek yogurt.
The result is a still rich tasting, moist bread. I also decided that I definitely didn't want
to use regular granulated sugar, but rather a smaller amount of honey to
lightly sweeten. Because I am using
about two thirds less sweetener here, you’ll want to make sure you’re bananas
are really over ripe. The more over
ripe, the sweeter they are. The walnuts
are definitely optional, but we always like that extra bit of crunch. Enjoy with your morning coffee and a yogurt or
if you’re feeling really decadent, make this loaf into a French toast
casserole. </i></div>
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What You Need:</h3>
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2 c whole wheat pastry flour</div>
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¼ c (2oz) unsalted butter, room temp</div>
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¼ c (2oz) plain Greek yogurt (I used 2%)</div>
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1/3 c (about 3 oz) honey </div>
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4 very ripe bananas mashed (about 2 c)</div>
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2 eggs</div>
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1 tsp baking soda</div>
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¼ tsp kosher salt</div>
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½ - 1 tsp cinnamon (to taste – I used 1)</div>
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1-2 tsp vanilla extract (to taste – I used 2)</div>
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1 c walnuts, chopped (optional)</div>
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What To Do:</h4>
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<o:p> </o:p>Preheat oven to 350° and spray the inside of a 10”
loaf pan.</div>
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Combine all dry ingredients in a medium bowl and mix
well. Set aside.</div>
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Cream butter, yogurt and honey together. Once combined, add eggs and mashed
banana. Stir until just combined.</div>
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Adding ½ of the dry ingredients stir until just mixed and
then add remaining, making sure the scrape the sides. Stir until just incorporated.</div>
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Fold in nuts is using.</div>
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Pour batter into loaf pan and bake for 50-55 minutes or
until a toothpick comes out clean and the top has browned. I like to under bake slightly as it cooks
just a bit more as it cools in the hot pan and we like the top/ middle to be
ever so slightly under done.</div>
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Cool in pan for 10 minutes, then remove and cool
completely on a wire rack before wrapping in a double layer of foil.</div>
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Makes 1 loaf – 16 slices - <a href="http://whatscookinwithmary-printablerecipes.blogspot.com/2012/09/whole-wheat-banana-bread.html">Print this recipe !</a></div>
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Nutritional Stats with Nuts for 1 Slice</div>
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Bon Appétit!</div>
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Mary</div>
What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com6tag:blogger.com,1999:blog-8355110443063406372.post-45815894068448325242012-09-18T10:29:00.001-07:002012-09-18T10:34:07.013-07:00How To Make A Stir Fry<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawRxM9koxqWUZXyR2mHfa_8GN1A-w6rkjo45f8fyZ1japHMIEcJTRs0VunNROac-fygBV6GfIEQQdG8SCpbzf5tG99GYBrLr6SsTUInF6WiPE5guV7Hte38guu4gkuXeR_KbSeIb3Fbbz/s1600/Stir+Fry+in+Wok.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawRxM9koxqWUZXyR2mHfa_8GN1A-w6rkjo45f8fyZ1japHMIEcJTRs0VunNROac-fygBV6GfIEQQdG8SCpbzf5tG99GYBrLr6SsTUInF6WiPE5guV7Hte38guu4gkuXeR_KbSeIb3Fbbz/s400/Stir+Fry+in+Wok.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.google.com/imgres?um=1&hl=en&authuser=0&biw=1300&bih=941&tbm=isch&tbnid=ui0ccg5VTJvlkM:&imgrefurl=http://www.beststirfryrecipe.com/chicken-chinese-vegetable-stirfry/&docid=mN3hocZ3YUPfSM&imgurl=http://www.beststirfryrecipe.com/wp-content/uploads/800px-Wok_Cooking.jpg&w=800&h=532&ei=nqtYUISXD8niqgHEmoHoDw&zoom=1&iact=hc&vpx=397&vpy=580&dur=50&hovh=183&hovw=275&tx=182&ty=75&sig=103110534060153874410&page=1&tbnh=149&tbnw=207&start=0&ndsp=20&ved=1t:429,r:11,s:0,i:114">source</a></td></tr>
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Making a stir fry is just about the fastest, easiest way to prepare dinner using just one pan. I always include a protein along with a couple vegetables and sauce. This is what a stir fry is at its core. A "real" stir fry would be made over extremely high heat in a wok, but for our purposes, we'll call it the same thing.<br />
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If you happened to be looking for a great way to introduce tofu to your family, this is the perfect way. By browning the tofu before throwing it in with any veggies or sauce, you give it a crunchy exterior and slightly chewy center. This really helps in the texture factor which I think is a huge reservation a lot of people have about it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7xtoVbdTzp1LveB2EvEkPYkIZ2KlCXvPVjHp_0yrptwMF5lERzURR4ScnkjuMPhJANdvJFzYoCKeKOlLhkSipHt2fTSauFa0vsh4lz5rMYftURcK3AqJDCQ_t9CBydpbMPbId78NgKVr/s1600/Teriyaki+Chicken+Stir+Fry+007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7xtoVbdTzp1LveB2EvEkPYkIZ2KlCXvPVjHp_0yrptwMF5lERzURR4ScnkjuMPhJANdvJFzYoCKeKOlLhkSipHt2fTSauFa0vsh4lz5rMYftURcK3AqJDCQ_t9CBydpbMPbId78NgKVr/s320/Teriyaki+Chicken+Stir+Fry+007.JPG" width="320" /></a></div>
I like to have a bottle of Trader Joe's (teriyaki) Soyaki sauce on hand for times when I want to just throw something ready made on for a quick dinner. <br />
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My favorite combination right now is asparagus, cremini mushrooms, green onion, garlic and crispy tofu topped with Soyaki sauce, sriracha hot sauce, thinly sliced green onion and a sprinkle of slivered almonds.<br />
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I'll usually make a double batch and slightly under cook the vegetables so that I can reheat it later in the week and still have crisp tender veggies. This would be great made on Sunday and portioned out for weekday lunches.<br />
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<h3>
Step One: Choose Your Protein</h3>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2i5DvkiQn5WEjdZgoK5nghSZkLgUqeNrN_FhyphenhyphenKB8dHJ4xo5HuVAQiRJlsynfJSe7qoPFnLYel273zJfCz5hTOrYYLVKSfyap2xT81-CbB7tKAQwR82g0pn4Ed8qtyuhgMuFC5IxXyU8C/s1600/protein.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2i5DvkiQn5WEjdZgoK5nghSZkLgUqeNrN_FhyphenhyphenKB8dHJ4xo5HuVAQiRJlsynfJSe7qoPFnLYel273zJfCz5hTOrYYLVKSfyap2xT81-CbB7tKAQwR82g0pn4Ed8qtyuhgMuFC5IxXyU8C/s400/protein.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.google.com/imgres?um=1&hl=en&authuser=0&biw=1300&bih=941&tbm=isch&tbnid=8TM2URb92rgKJM:&imgrefurl=http://blog.caloricious.com/2011/09/17/type-of-proteins-in-diets-have-an-affect-on-heart-disease/&docid=1-lK3F2qU92SQM&imgurl=http://blog.caloricious.com/wp-content/uploads/2011/09/getty_rm_photo_of_high_protein_foods1.jpg&w=493&h=335&ei=i51YUNyOF6ic2QWyrIGwDQ&zoom=1&iact=rc&dur=302&sig=103110534060153874410&page=1&tbnh=160&tbnw=213&start=0&ndsp=20&ved=1t:429,r:17,s:0,i:193&tx=115&ty=35">source</a></td></tr>
</tbody></table>
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<ul>
<li>Tofu</li>
<li>Chicken</li>
<li>Steak</li>
<li>Pork</li>
<li>Shrimp</li>
<li>Ground meat will also work here (turkey, beef)</li>
<li>Beans (black, northern, garbanzo, pinto)</li>
<li>Lentils (brown, green, yellow)</li>
</ul>
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<h3>
Step Two: Choose Your Vegetables</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBpd6fbSssPfn6k7dVjOSZd5i7X2_KmQatewmwDsRd7hiuBAbjNZ6cqbudSjZ3hrdYEAk60vBNFOgbJDyYrMj08IzLWIOpYx8jZTg41oiFlDXgjkTHG_UdahFJYjMw6clVhvyu_zwEfGk/s1600/produce+section+Masahiro+Ihara+text.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBpd6fbSssPfn6k7dVjOSZd5i7X2_KmQatewmwDsRd7hiuBAbjNZ6cqbudSjZ3hrdYEAk60vBNFOgbJDyYrMj08IzLWIOpYx8jZTg41oiFlDXgjkTHG_UdahFJYjMw6clVhvyu_zwEfGk/s400/produce+section+Masahiro+Ihara+text.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.google.com/imgres?um=1&hl=en&sa=N&authuser=0&biw=1300&bih=898&tbm=isch&tbnid=jhJJgqlFKP5HKM:&imgrefurl=http://www.diseaseproof.com/archives/cancer-fruits-and-vegetables-provide-only-modest-protection-from-cancer.html&docid=-ttdQLc3VUVE6M&imgurl=http://www.diseaseproof.com/uploads/image/produce%252520section%252520Masahiro%252520Ihara%252520text.jpg&w=500&h=375&ei=WJ5YUIqTOoeC2AXvyYCACA&zoom=1&iact=hc&vpx=864&vpy=537&dur=502&hovh=170&hovw=238&tx=185&ty=75&sig=103110534060153874410&page=4&tbnh=168&tbnw=237&start=70&ndsp=25&ved=1t:429,r:3,s:70,i:393">source</a></td></tr>
</tbody></table>
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<div>
<ul>
<li>Bell pepper</li>
<li>Green beans</li>
<li>Broccoli</li>
<li>Asparagus</li>
<li>Snow peas</li>
<li>Spinach or other greens (kale, chard)</li>
<li>Mushrooms (button, cremini, shitake)</li>
<li>Carrots</li>
<li>Onion (brown, sweet, green, red)</li>
<li>Garlic</li>
</ul>
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<h3>
Step Three: Choose Your Sauce</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfKp0s_e4arpF_yo7QfQZhcmMu4l3VeKZrd1oIaVYGB0b4qUYrNEIW_8sZmoRDxkbfNu9E6aGLkn-6NdQ3jCZoAUG-xW7VZ082NKnNzSnVuqhtOSiD3YoOV7V4fYawv75z3kF3fneCEPn/s1600/sauce.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfKp0s_e4arpF_yo7QfQZhcmMu4l3VeKZrd1oIaVYGB0b4qUYrNEIW_8sZmoRDxkbfNu9E6aGLkn-6NdQ3jCZoAUG-xW7VZ082NKnNzSnVuqhtOSiD3YoOV7V4fYawv75z3kF3fneCEPn/s400/sauce.jpg" width="356" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.google.com/imgres?um=1&hl=en&authuser=0&biw=1300&bih=898&tbm=isch&tbnid=cQAzlB7mtgbrdM:&imgrefurl=http://www.celtradecanada.ca/asian_cooking_sauces.htm&docid=xwvYL2ykFaVnJM&imgurl=http://www.celtradecanada.ca/images/peanutsauce.jpg&w=315&h=298&ei=EqFYUO_BLKXu2QWho4HYDA&zoom=1&iact=rc&dur=413&sig=103110534060153874410&page=1&tbnh=176&tbnw=199&start=0&ndsp=20&ved=1t:429,r:18,s:0,i:130&tx=133&ty=105">source</a></td></tr>
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<ul>
<li>Teriyaki</li>
<li>Hoisin (Asian BBQ sauce)</li>
<li>Chile Garlic Sauce</li>
<li>Peanut Sauce</li>
<li>Make Your Own (1 Tbs low sodium soy sauce, 1 Tbs maple syrup, sriracha, ginger and garlic)</li>
</ul>
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Step Four: Choose What You Serve It On</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ivyVeW-YcpEt-xS8bwRl7mheafFf1kQoTExeEmhGEZOOfJObviDDYlEerpzBJJV546DsLAdypmH_gmWzuzE2lNRBqSBjKbtt0X4WAPO7p0TVRsvFOzyVI7-sOjbWt9GUzZdP_zv8_mRN/s1600/whole+grains.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ivyVeW-YcpEt-xS8bwRl7mheafFf1kQoTExeEmhGEZOOfJObviDDYlEerpzBJJV546DsLAdypmH_gmWzuzE2lNRBqSBjKbtt0X4WAPO7p0TVRsvFOzyVI7-sOjbWt9GUzZdP_zv8_mRN/s400/whole+grains.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.google.com/imgres?start=445&num=10&um=1&hl=en&authuser=0&biw=1300&bih=898&tbm=isch&tbnid=jjqackvDj0_RxM:&imgrefurl=http://www.everydayhealth.com/diabetes-pictures/10-ways-to-kick-the-sugar-habit.aspx&docid=119VA0fxrZJpPM&imgurl=http://images.agoramedia.com/everydayhealth/gcms/pg-diabetes-kick-sugar-habit-10-full.jpg&w=400&h=400&ei=YaZYUJzZJoTM2AXE_YGQCQ&zoom=1&iact=hc&vpx=203&vpy=482&dur=436&hovh=184&hovw=184&tx=113&ty=124&sig=103110534060153874410&page=18&tbnh=168&tbnw=168&ndsp=25&ved=1t:429,r:5,s:445,i:196">source</a></td></tr>
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<ul>
<li>Rice (basmati, jasmine, brown)</li>
<li>Quinoa</li>
<li>Soba Noodles</li>
<li>Rice Noodles</li>
</ul>
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Now you're ready to get down to business. Each protein is going to have a different cook time and you're going to need to adjust accordingly. I like to prepare my protein first so that it can be added back at the very end to avoid over cooking. No one likes dry or rubbery meat.</div>
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If I were going to use the shrimp or chicken, I would rinse, dry and cut into one inch pieces. If I were to use steak, pork or tofu I would skip the rinse and go straight for the knife. Obviously the other protein types don't need any prepping.<br />
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If using chicken, pork, steak or ground meat, saute over medium high heat in a teaspoon or two of oil for about 5 minutes or until barely cooked through, stirring occasionally. If your protein is a bit "rare", not to worry, it will cook a bit more once added back to the pan during the last few minutes of cooking. If using shrimp, you will only need to saute 2-3 minutes as it will cook extremely quickly. The only protein that will need some extended time in the pan will be the tofu as it will take about 8-10 minutes to brown on all sides. If using beans or lentils, use a teaspoon or two of oil and saute 2-3 minutes or until warmed. </div>
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After your protein is ready, set aside while you cook the veggies in the same pan. Start veggies that take longer such as broccoli, mushrooms and carrots before veggies that cook faster like snow peas, asparagus and spinach. I start the veggies with a longer cook time about five minutes before the more delicate veggies that will only need two to three minutes. Go ahead and toss your protein of choice in here to bring it back up to temperature as the delicate veggies saute. Top with your sauce of choice, warm before removing pan from heat and serve over noodles or grains.<br />
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If you're looking for a more precise instruction set, you can check out my <a href="http://whatscookinwithmary.blogspot.com/2010/07/mirepoix-tofu-stir-fry.html">Mirepoix Tofu Stir Fry</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNAkrlOfhfGzuFTU6CPgvXZLjFvZ57Va825ti__cA5dOCB4pVwcqnJ_Siyqlbe8Sx9KTxB_x06YJxsAwRlBlUWnCl9IMe4o20m2DBfYB97B808Y0Yy1XLdcsor_tVvqvXGJitbrj2iq1a/s1600/IMG_0737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNAkrlOfhfGzuFTU6CPgvXZLjFvZ57Va825ti__cA5dOCB4pVwcqnJ_Siyqlbe8Sx9KTxB_x06YJxsAwRlBlUWnCl9IMe4o20m2DBfYB97B808Y0Yy1XLdcsor_tVvqvXGJitbrj2iq1a/s640/IMG_0737.JPG" width="640" /></a></div>
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Bon Appetite!<br />
Mary</div>
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What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com4tag:blogger.com,1999:blog-8355110443063406372.post-4581489713042985242012-09-13T21:46:00.000-07:002012-09-27T10:29:17.164-07:00Mom's Spinach Casserole<br />
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<i>My most favorite meal my Mom would make us when we were
growing up was this spinach casserole. I
have to admit, at first, I thought it was a super gross pile of green
mess. Sorry Mom. Once I got over the fact that this dish was
called a casserole (which in my kid mind meant goopy mess) and that it was
green (my how times have changed), I realized that it was really tasty and
couldn’t get enough of it. As in… if Mom didn't hurry, she wasn’t getting more than a spoonful or two with all of us kids going
to town. Mom almost always made baked
potatoes to accompany this dish topped with butter, sour cream, salt and
pepper. This casserole hails from a
church cookbook called 53 Sabbath Menus, written in 1969. Oldie, but goodie. To update this recipe a bit, I slightly
reduced the amount of butter (it could probably be reduced to 2 tablespoons even),
upped the amount of spinach to one pound, used nonfat cottage cheese and whole
wheat flour. With six ingredients you
probably have on hand, you too can enjoy this high protein, low carb
deliciousness that reminds me of my childhood.
You literally mix all the ingredients and bake. That’s it.
I have even tried freezing the recipe with pretty good results. I would definitely prefer to eat it right out
of the oven, but freezing does work. It
can also be made a day ahead of time if you’re in a pinch and reheated in the
microwave. Also, I haven’t ever tested
it out, but have been thinking about adding brown rice or quinoa to incorporate
some whole grains to round out the micro-nutrients. This casserole is best served out of an
authentic 1970’s casserole dish, but any kind will do. </i></div>
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<b>What You Need</b></div>
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2 cups cottage cheese (I used nonfat)</div>
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3 eggs, lightly beaten</div>
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3 Tbs flour (I used whole wheat pastry flour)</div>
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3 Tbs cold butter, cut into small cubes (I used unsalted)</div>
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¼ lb extra sharp cheddar cheese, cut into small cubes</div>
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1lb frozen spinach, thawed and squeezed of liquid</div>
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<b>What to Do</b></div>
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Preheat oven to 350* and combine all ingredients and mix
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Pour into a casserole dish (sprayed with cooking spray). </div>
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<a href="http://whatscookinwithmary-printablerecipes.blogspot.com/2012/09/moms-spinach-casserole.html">Print this recipe!</a></div>
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**Edited to add: This recipe makes 4 generous servings. Here are the nutritional stats for 1 serving.**<br />
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Bon Appetite!</div>
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Mary</div>
<br />What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com41tag:blogger.com,1999:blog-8355110443063406372.post-46220900873042374562012-09-12T08:50:00.000-07:002012-09-12T08:50:12.564-07:00Wordless Wednesday - I left my heart...<div class="separator" style="clear: both; text-align: center;">
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<br />What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com0tag:blogger.com,1999:blog-8355110443063406372.post-78490847940730324292012-09-07T12:37:00.000-07:002012-09-07T12:37:21.942-07:00What's Cookin': Weekly Menu**Taps the mic**<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNV51gh0kzkvy7K1yMPW183qQhyAD4-9-aoeNLLfjMlwP3kpbC5onU7ckXbc66NfFoHqQmnUUOO3nzevViJwxbSEjrY1vupyQ6Qw6_ebM6dn-1cGPf-MR-ifjEWMUxgEIqsdEvblS0b2Vn/s1600/mic-check.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNV51gh0kzkvy7K1yMPW183qQhyAD4-9-aoeNLLfjMlwP3kpbC5onU7ckXbc66NfFoHqQmnUUOO3nzevViJwxbSEjrY1vupyQ6Qw6_ebM6dn-1cGPf-MR-ifjEWMUxgEIqsdEvblS0b2Vn/s400/mic-check.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.google.com/imgres?um=1&hl=en&authuser=0&biw=1364&bih=898&tbm=isch&tbnid=-wdA54p6wrLyKM:&imgrefurl=http://www.brainlesstales.com/2011-07-31/mic-check&docid=XeEX0xMHr_H3xM&imgurl=http://www.brainlesstales.com/images/2011/Jul/mic-check.jpg&w=497&h=406&ei=JDdKUP61E4-CqgHowYGwDg&zoom=1&iact=hc&vpx=780&vpy=190&dur=3942&hovh=203&hovw=248&tx=148&ty=114&sig=103110534060153874410&page=1&tbnh=152&tbnw=186&start=0&ndsp=24&ved=1t:429,r:3,s:0,i:96">source</a></td></tr>
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I'm still here ! I've had some time to reflect on the blog a lot during the break I took and I can truly say that I feel like I'm excited about blogging again. B and I recently shuffled a few things around in the house and I now have a large space inside the house with (hopefully) tons of excellent natural afternoon sunlight. I have been waiting so long to have a better place to snap pictures and am so very excited to finally test it out !<br />
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<tr><td class="tr-caption" style="text-align: center;">Kitchen lighting of my dreams. <a href="http://www.google.com/imgres?start=257&um=1&hl=en&authuser=0&biw=1364&bih=941&tbm=isch&tbnid=cYuELgBpE8DnDM:&imgrefurl=http://www.houzz.com/ideabooks/query/recessed-lights&docid=GNKNpF8pgnFJLM&imgurl=http://st.houzz.com/fimages/47817_1000-w252-h252-b0-p0--eclectic-kitchen.jpg&w=252&h=252&ei=nDpKUOXMBof2rAGq-4DAAQ&zoom=1&iact=hc&vpx=1122&vpy=620&dur=372&hovh=201&hovw=201&tx=162&ty=70&sig=103110534060153874410&page=8&tbnh=143&tbnw=145&ndsp=36&ved=1t:429,r:35,s:257,i:346">source</a></td></tr>
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I thought I'd fill you in on what's been going on behind the scenes these past few months...<br />
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<br class="Apple-interchange-newline" />Recipe testing!
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I came up with a pasta (or grain) salad recipe over the holiday weekend that takes under 30 minutes to prep with 10 ingredients. Not 10 plus salt and pepper, but 10. This salad would be perfect prepped on Sunday and portioned out for weekday lunches. Where I live, it's common to have an Indian summer, so for us here in SoCal, it has really been feeling like summer these past few weeks and I wanted to incorporate that in this dish. I hate to see summer go and this salad makes me feel like it's not quite over yet. I'll be making this again soon and will share the recipe after I get it just right.<br />
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In the mean time, try out <a href="http://whatscookinwithmary.blogspot.com/2011/07/orzo-salad-with-asparagus-creamy-dill.html">Orzo Salad with Creamy Dill Dressing</a> with your grilled salmon this weekend. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkKNPCiBr61HbhBiMm9tOWMUN84WJOLCclfdmCoMobOllX_US2gS7CCd-ssqZOLi2JYHztNUJLPLReM9QSMoEkk6r_MDBPPtomYt-9dA7r41pd6jYw-i-B-lf0S310fF18djfTj3Rs4I4x/s1600/orzo+salad+with+asparagus+&+creamy+dill+dressing+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkKNPCiBr61HbhBiMm9tOWMUN84WJOLCclfdmCoMobOllX_US2gS7CCd-ssqZOLi2JYHztNUJLPLReM9QSMoEkk6r_MDBPPtomYt-9dA7r41pd6jYw-i-B-lf0S310fF18djfTj3Rs4I4x/s640/orzo+salad+with+asparagus+&+creamy+dill+dressing+ingredients.jpg" width="640" /></a></div>
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Or you could also use your left over grilled vegetables in <a href="http://whatscookinwithmary.blogspot.com/2011/08/spicy-greek-grilled-vegetable-orzo.html">Spicy Greek Grilled Vegetable Orzo Salad</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaYgKfmdJCRedyh2fPlk57A2uYIlDVEMj9gytXCTuLz4Jbyjo1qy-AA5xINdoGsI3KTKuQDVsqcqbbHG-tKmAqg4ZsxwRhoUpS8GWev6Bhgf3Cc4vviK4f2xKBKZ16Fmuru8B0wAEy4xI/s1600/WM+spicy+greek+grilled+vegetable+&+orzo+salad+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaYgKfmdJCRedyh2fPlk57A2uYIlDVEMj9gytXCTuLz4Jbyjo1qy-AA5xINdoGsI3KTKuQDVsqcqbbHG-tKmAqg4ZsxwRhoUpS8GWev6Bhgf3Cc4vviK4f2xKBKZ16Fmuru8B0wAEy4xI/s640/WM+spicy+greek+grilled+vegetable+&+orzo+salad+2.jpg" width="640" /></a></div>
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I just love a good make ahead salad. If your salad appears a bit dry the next day, let it come to room temperature and if it's still dry add a splash of olive oil to get things moving. Also, there's no reason why you have to use orzo. I've made both of these dishes with quinoa and am pretty sure it would work with any pasta or grain you have on hand. <br />
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The Flop Report: I'm also trying to come up with a healthified version of my 1 stick of butter banana nut bread. Attempt 1 was a fail. I think changing two variables at once was probably not the best idea. Back to the drawing board. I'm shooting for something with a good amount of protein and fiber that I would slather with peanut butter before a morning workout with coffee. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOTkG2TOqBqp_l8B6wfGFofgk093hv1P-zjQKjRdDegaYvHWDIvtQZA0y2ChMosiq_8tC4_NAdBGsnhcU-I7-4IURONKU11wQUwIW9yYX5c2C5_cgvksOACVGChX74UoFM4wlouTMoukCn/s1600/weekly-meal-plan-frugal.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOTkG2TOqBqp_l8B6wfGFofgk093hv1P-zjQKjRdDegaYvHWDIvtQZA0y2ChMosiq_8tC4_NAdBGsnhcU-I7-4IURONKU11wQUwIW9yYX5c2C5_cgvksOACVGChX74UoFM4wlouTMoukCn/s640/weekly-meal-plan-frugal.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.google.com/imgres?start=111&um=1&hl=en&sa=N&authuser=0&biw=1364&bih=941&tbm=isch&tbnid=FucToUBs68Gv6M:&imgrefurl=http://thefrugalhome.com/blog/2011/03/27/big-news-and-a-weekly-menu-for-march-27th-2011-to-april-2nd-2011/&docid=tYPnu9cu39FbxM&imgurl=http://thefrugalhome.com/blog/wp-content/uploads/2011/03/weekly-meal-plan-frugal.jpg&w=600&h=400&ei=ZEVKUMfvEojpqgH4mYCYDA&zoom=1&iact=hc&vpx=357&vpy=404&dur=4536&hovh=183&hovw=275&tx=225&ty=77&sig=103110534060153874410&page=4&tbnh=109&tbnw=163&ndsp=39&ved=1t:429,r:13,s:111,i:177">source</a></td></tr>
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Now for the weekly menu! I planned three meals for next week and will eat leftovers on the remaining nights. I like to prep all the veggies I can on Sunday evening. How does the saying go? If you don't plan, you plan to fail? Definitely a little corny, but so true. Having healthy snacks and salad ingredients ready to go make life a whole lot easier.<br />
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Dinner Option 1: Make Your Own Chipotle Bowls (chicken, cilantro lime rice, beans + toppings)<br />
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Dinner Option 2: My Mom's Spinach Casserole, Roasted Zucchini & Baked Potatoes<br />
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Dinner Option 3: <a href="http://whatscookinwithmary.blogspot.com/2010/04/marys-slow-cooker-chili.html">My Slow Cooker Chili</a><br />
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<u>Grocery List</u> (<a href="http://whatscookinwithmary-printablerecipes.blogspot.com/2012/09/grocery-list.html">Print List Here</a>)<br />
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<ul>
<li>1 lb chicken breast</li>
<li>1 - 1.3 lbs ground turkey</li>
<li>1 can chipotle chiles in adobo (or two chilies with adobo sauce)</li>
<li>1 can black or pinto beans</li>
<li>1 can kidney beans</li>
<li>1 can pinto beans</li>
<li>1 can tomato paste</li>
<li>1 14.5 oz can diced tomatoes with green chiles</li>
<li>1 28 oz can diced tomatoes</li>
<li>1 cup rice</li>
<li>2 avocado</li>
<li>2 red or sweet onions</li>
<li>head of garlic</li>
<li>3 sweet peppers</li>
<li>1 large bunch cilantro or 2 small</li>
<li>favorite fresh salsa</li>
<li>garlic powder</li>
<li>cumin</li>
<li>smoked paprika</li>
<li>chili powder</li>
<li>1 lb frozen spinach</li>
<li>2 cups frozen (roasted) corn</li>
<li>1 16 oz container cottage cheese</li>
<li>3 Tbs butter</li>
<li>3 Tbs flour</li>
<li>eggs</li>
<li>extra sharp cheddar</li>
<li>zucchini</li>
<li>baking potatoes</li>
<li>12 oz beer (Sam Adams)</li>
<li>olive oil</li>
</ul>
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Bon appetite!</div>
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Mary</div>
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<br />What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com0tag:blogger.com,1999:blog-8355110443063406372.post-17167508730244714062012-06-22T09:48:00.000-07:002012-06-22T09:48:19.487-07:00Dutch Oven Camp Cooking: King's Canyon 2012<br />
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As some of you long-time readers may know, B and I go on
a camp trip each May after Labor Day in King’s Canyon National Park. Last year we weren’t able to make it up
because I was recovering from an injury.
This year we were both healthy and dying to get up to “the trees” and use
all of the new camping gear B had added to our arsenal. This year we enjoyed hot showers, bug-free eating at the picnic table and a lot of good old fashioned dutch oven
cooking. It was so much fun planning,
shopping for and then assisting in the cooking.
Yep, that’s right… I was assisting! B did a fantastic job as head chef. One of the recipes we were most looking forward to making was <a href="http://thepioneerwoman.com/cooking/2008/04/dump-cake-a-potluckers-paradise/">Pioneer Woman’s “Dump Cake”</a> which we referred to as Camp Cobbler. This recipe is perfect for camp cooking as
it’s super simple, using only five ingredients and really tasty. W<span style="background-color: white;">e left out the margarine and didn't make whipped cream, although we added walnuts.</span><span style="background-color: white;"> I took pictures of each step to show you how easy this recipe is.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWRz3skeMi_QucP_SSk4NlIt_nhOLAQO1U3AtOdZskAD2JOBwzGaTsF6TgumthYsfv3tdGfTUwLJz4GxNTa15AhqySHAoi7DLTqS6PVOzdE1r-iJtW-w8Zf_emwyklmiDcxaF2oPvQiw8/s1600/1+cobbler.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWRz3skeMi_QucP_SSk4NlIt_nhOLAQO1U3AtOdZskAD2JOBwzGaTsF6TgumthYsfv3tdGfTUwLJz4GxNTa15AhqySHAoi7DLTqS6PVOzdE1r-iJtW-w8Zf_emwyklmiDcxaF2oPvQiw8/s640/1+cobbler.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 1 - mix pie filing and crushed pineapple</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwMED9Hrv-WC4ksFtB82y18OP_ZfTKbkgWa9reNniknWwCIAepyqfzMnCTb1eXJFJQbF2-DN6xjRercgf0Fdk8deijRoMu1vrWdk9_i-rmNKWoipf0ndsF4qi6Wu4Bw_1BIAqapKQFXNDn/s1600/2+cobbler.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwMED9Hrv-WC4ksFtB82y18OP_ZfTKbkgWa9reNniknWwCIAepyqfzMnCTb1eXJFJQbF2-DN6xjRercgf0Fdk8deijRoMu1vrWdk9_i-rmNKWoipf0ndsF4qi6Wu4Bw_1BIAqapKQFXNDn/s640/2+cobbler.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 2 - top with cake mix (yellow is best)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fIdSzYO9SfZPxaKoZvFGVOKxRLvoAqoCOCU4X8QdDMGeZeirejNQL8frO7wdG5cMd7hJxoZqRTPXWRySLUg2_x9je-uhV7aQx-E4nw4yKjpLK_t5Jk2A4GVuqOT6LjtXh97F0S6CQBCc/s1600/3+cobbler.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fIdSzYO9SfZPxaKoZvFGVOKxRLvoAqoCOCU4X8QdDMGeZeirejNQL8frO7wdG5cMd7hJxoZqRTPXWRySLUg2_x9je-uhV7aQx-E4nw4yKjpLK_t5Jk2A4GVuqOT6LjtXh97F0S6CQBCc/s640/3+cobbler.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 3 - top with hunks of butter and walnuts</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBw2ACH4z5YeNUmdZZ7l7bUhtPLqW-7hi-eUw63NkmvZtAnXz3CBa-XCOyaZeHEhfBEOzFSdzbZ3jz5oV5Tg-h7jloxpOarj3Vt_EaEP1acoY3ER_lb0sArydZ_0fNrSfuh2ihLimihqAC/s1600/Camp+Cobbler.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBw2ACH4z5YeNUmdZZ7l7bUhtPLqW-7hi-eUw63NkmvZtAnXz3CBa-XCOyaZeHEhfBEOzFSdzbZ3jz5oV5Tg-h7jloxpOarj3Vt_EaEP1acoY3ER_lb0sArydZ_0fNrSfuh2ihLimihqAC/s640/Camp+Cobbler.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 4 - Bake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqWoy9VbMlfYVy_wu1-zgBLHWJ9808vA-PLJY5UyolaOpllLDJXIZOJREF1QgUWYNxvH02NP5A9qlPsiR5b1O8XaSpu2dgzB84bMpqNOvGn39QzwQkOSqheFGhGx6JCVL-9XvjnYlde9_/s1600/5+cobbler.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqWoy9VbMlfYVy_wu1-zgBLHWJ9808vA-PLJY5UyolaOpllLDJXIZOJREF1QgUWYNxvH02NP5A9qlPsiR5b1O8XaSpu2dgzB84bMpqNOvGn39QzwQkOSqheFGhGx6JCVL-9XvjnYlde9_/s640/5+cobbler.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 5 - Enjoy!</td></tr>
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<o:p> </o:p><span style="background-color: white;">Keeping it simple was a requirement for all the recipes
we used this year as it was our first time cooking with hot coals and cast
iron.</span><span style="background-color: white;"> </span><span style="background-color: white;">B had been consulting <a href="http://www.youtube.com/results?search_query=dutch+oven+cooking&oq=dutch+oven+cooking&aq=f&aqi=g10&aql=&gs_l=youtube.3..0l10.2314.4839.0.5023.18.12.0.6.6.0.118.1153.9j3.12.0...0.0.y3kE5Rwt4GM">youtube</a> "how-to" videos for weeks and had a good idea about what he wanted to make.</span><span style="background-color: white;"> </span><span style="background-color: white;">Ask and ye shall receive.</span><span style="background-color: white;"> </span><span style="background-color: white;">Our menu included ribs, lasagna, barbecued chicken
and chili dogs. I made my <a href="http://whatscookinwithmary.blogspot.com/2010/09/cabernet-meat-sauce.html">cabernet meat sauce</a> at home and layered up the lasagna (cheese, noodles and sauce) once at camp.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicl0g1VCcbEoYIWVQX8DiNnrzL83VM_iH5UKUeJ5uuu8qLdesvUCm5-e4btSnCSTYmujWZ-bGa4daTARzc8dGp7rMIDAwsiXH6wnwLSJdIPpeELW-aftdsfuSyQhIekBcS1-qfKA5hRlTt/s1600/Lasagna.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicl0g1VCcbEoYIWVQX8DiNnrzL83VM_iH5UKUeJ5uuu8qLdesvUCm5-e4btSnCSTYmujWZ-bGa4daTARzc8dGp7rMIDAwsiXH6wnwLSJdIPpeELW-aftdsfuSyQhIekBcS1-qfKA5hRlTt/s640/Lasagna.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lasagna</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlYk4kc-LltUSpUO0MKFiXeh0f-xWYyqLefVMETonYx8xQ0jZREXMIXtoR5QbWlaZoR6BlEsc6s-NI_W8eISE2Cgtz7hox6uErqhWwNtQAPjb0I9tom7pmcQILXH8L2MxeULAeCRbQSV7/s1600/Ribs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlYk4kc-LltUSpUO0MKFiXeh0f-xWYyqLefVMETonYx8xQ0jZREXMIXtoR5QbWlaZoR6BlEsc6s-NI_W8eISE2Cgtz7hox6uErqhWwNtQAPjb0I9tom7pmcQILXH8L2MxeULAeCRbQSV7/s640/Ribs.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dutch Oven Ribs</td></tr>
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<span style="background-color: white;">For the ribs, we bought a couple pounds of baby back ribs
and had the butcher cut them into four bone segments so as to make cooking them
in the round pot easier.</span><span style="background-color: white;"> </span><span style="background-color: white;">Having them do
it for us before our trip was the way to go and I highly recommend it.</span><span style="background-color: white;"> </span><span style="background-color: white;">We decided that the easiest way to make them
was to roughly chop three large brown onions to make a bed for the ribs and
cover them with our favorite barbecue sauce (Hot Bone Suckin’ Sauce), basting
every so often.</span><span style="background-color: white;"> </span><span style="background-color: white;">B turned the pot every
15-20 minutes to help everything cook evenly.</span><span style="background-color: white;">
</span><span style="background-color: white;">Since you can’t fully control how much heat goes where, it’s best to
rotate the pot so it cooks more evenly.</span><span style="background-color: white;">
</span><span style="background-color: white;">After a couple hours, they were falling off the bone tender.</span><span style="background-color: white;"> </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-j5I9G8qIAc6BKCE3cMSDbn6abtlMnA_lykyJrj9tTI3DFvxMoHfbrWdNl_0C6vqsdABSbtaq62selJdEEl6np_tZP6Mp8MVquIQqsBoQnE7xoDmEyUVlFd6eZU7etjz4ULhysiO7TMJ/s1600/Mountain+Man+Breakfast.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-j5I9G8qIAc6BKCE3cMSDbn6abtlMnA_lykyJrj9tTI3DFvxMoHfbrWdNl_0C6vqsdABSbtaq62selJdEEl6np_tZP6Mp8MVquIQqsBoQnE7xoDmEyUVlFd6eZU7etjz4ULhysiO7TMJ/s640/Mountain+Man+Breakfast.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mountain Man Breakfast - Note the bug tent in the background!</td></tr>
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<span style="background-color: white;">I am really looking forward to coming up with some
recipes for next year now that we have the hang of it.</span><span style="background-color: white;"> </span><span style="background-color: white;">We've planned to use our fire pit in the back
as a test kitchen for recipes.</span><span style="background-color: white;"> </span><span style="background-color: white;">Using a
dutch oven is actually perfect for summer months because you can slow cook something
you would otherwise cook in the oven outside and not heat up the house.</span><span style="background-color: white;"> </span><span style="background-color: white;">For those of you who camp, what are your
favorite foods while camping? Links welcome!</span></div>
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<span style="background-color: white;">Bon Appetite! </span></div>
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<span style="background-color: white;">Mary</span></div>What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com0tag:blogger.com,1999:blog-8355110443063406372.post-88591481608947124082012-03-07T17:24:00.001-08:002012-09-27T10:14:02.903-07:00Raspberry Muffins<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Times, 'Times New Roman', serif;"><i><span style="color: #222222;">Today I bring you Leslie’s raspberry muffins… maybe we’ll call this “what’s cookin’ with Leslie”!</span><span style="color: #222222;"> </span><span style="color: #222222;">As you may know, I am not a baker.</span><span style="color: #222222;"> </span><span style="color: #222222;">I’m terrified of yeast dough’s and all my cookies turn out flat no matter what secret trick I use.</span><span style="color: #222222;"> </span><span style="color: #222222;">Leslie is known for her famous raspberry muffins and after eating one warm from the oven I now know why.</span><span style="color: #222222;"> </span><span style="color: #222222;">Her muffins are dense and not too sweet, just the way I like them.</span><span style="color: #222222;"> </span><span style="color: #222222;">I’m not sure why I thought making homemade muffins would be difficult because they’re actually really simple.</span><span style="color: #222222;"> </span><span style="color: #222222;">Though the list of steps is fairly long, each step is quite simple.</span><span style="color: #222222;"> </span><span style="color: #222222;">It’s important to follow the steps exactly or else the texture of the muffins could be compromised.</span><span style="color: #222222;"> </span><span style="color: #222222;">You don’t want to overwork the batter!</span><span style="color: #222222;"> </span><span style="color: #222222;">Something I found interesting is that she </span><span style="color: #222222;">doesn't</span><span style="color: #222222;"> sift her flour or level off her measuring cups.</span><span style="color: #222222;"> </span><span style="color: #222222;">I guess baking </span><span style="color: #222222;">doesn't</span><span style="color: #222222;"> always have to be totally exact as the muffins turned out quite delicious.</span><span style="color: #222222;"> </span><span style="color: #222222;">She uses a large muffin cup tin yielding six huge muffins, but you could use any kind you like.</span><span style="color: #222222;"> </span><span style="color: #222222;">Just adjust the bake time accordingly. </span></i><span style="color: #222222;"> </span><span style="color: #222222;"> </span><span style="color: #222222;"> </span></span></div>
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<u><span style="color: #222222; font-family: Times, 'Times New Roman', serif;"><b>What You Need</b><o:p></o:p></span></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRTZmsUa-iiPSfRPAlMd_zRnK3Gz4qVND5_pXu-3oWwp4i0x19hL2LMQ87C5MkIF9DpQ0i90pMY8GtThv06XKRnyH_tLdw_mrIkmjtJJTzYC6zERIzIEImXdeE7Sko_JGMGAHYccu6EUc/s1600/1b+Raspberry+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRTZmsUa-iiPSfRPAlMd_zRnK3Gz4qVND5_pXu-3oWwp4i0x19hL2LMQ87C5MkIF9DpQ0i90pMY8GtThv06XKRnyH_tLdw_mrIkmjtJJTzYC6zERIzIEImXdeE7Sko_JGMGAHYccu6EUc/s400/1b+Raspberry+Muffins.jpg" width="400" /></span></a></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">1 stick unsalted butter, room temp<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">1 cup granulated sugar, plus more for sprinkling <o:p></o:p></span></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">2 tsp baking powder<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">1/4 tsp salt<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">2 packages fresh raspberries, about 2 ½ cups<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">2 cups of all purpose flour<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">1/2 cup milk, Leslie uses 1% (not pictured, we forgot!)<o:p></o:p></span></div>
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<u><span style="color: #222222; font-family: Times, 'Times New Roman', serif;"><b>What To Do</b><o:p></o:p></span></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTr9yxdh_8dVJWRMZpyVGfplDZ8yN9x8W-t9nKdynFkT_Y-VRst48ibAscVz1t-KqpxLBDJtD2v0wv9vZHWUnOelG7qC1-cAtCHjDyD-123iq5VAtjOqAbAvSJcaQs6hfR7HrDt0xNUrr/s1600/3+Raspberry+Muffins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTr9yxdh_8dVJWRMZpyVGfplDZ8yN9x8W-t9nKdynFkT_Y-VRst48ibAscVz1t-KqpxLBDJtD2v0wv9vZHWUnOelG7qC1-cAtCHjDyD-123iq5VAtjOqAbAvSJcaQs6hfR7HrDt0xNUrr/s320/3+Raspberry+Muffins.jpg" width="320" /></span></a></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Rinse raspberries in cool water.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Divide in half and smash with your hands or a potato masher.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Beat butter beat until creamy.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5S3WqTu6dsac6wyeeyl2aH_QW7UbT8tk97nkK1ioNe8vP21D61pQOIbtff1PZuBC6qzD2SaMX4aIaamuWIHedMEuQ7O1oPRpImNq2WI1PFCGnmUyZidgibt1QZsgPv4eGJrgHI54V55FJ/s1600/8+Raspberry+Muffins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5S3WqTu6dsac6wyeeyl2aH_QW7UbT8tk97nkK1ioNe8vP21D61pQOIbtff1PZuBC6qzD2SaMX4aIaamuWIHedMEuQ7O1oPRpImNq2WI1PFCGnmUyZidgibt1QZsgPv4eGJrgHI54V55FJ/s320/8+Raspberry+Muffins.jpg" width="320" /></span></a></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Add sugar and beat until fluffy.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnWQ219p-mHHE1kBHlRETewC_fVDf-DINqFEUIFPPFguj4N8OfH5aJj1JplyZy3kbQKqgRntQ3ZMpMB2Mmu9GvZUE7IptRtIACyQ9SMFOy4q1pm4-ZqhU0Ryn8k2KthsmAcWDT8aAsDIy/s1600/10+Raspberry+Muffins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnWQ219p-mHHE1kBHlRETewC_fVDf-DINqFEUIFPPFguj4N8OfH5aJj1JplyZy3kbQKqgRntQ3ZMpMB2Mmu9GvZUE7IptRtIACyQ9SMFOy4q1pm4-ZqhU0Ryn8k2KthsmAcWDT8aAsDIy/s320/10+Raspberry+Muffins.jpg" width="320" /></span></a></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Beat eggs in one at a time.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeif6PIRWoBJH5ZEciRRbPf4ZztH30ka4pIv8h-9RO6PGllPD9m5BImMX8TBeUTlqnjBkJ3jnyVDzcRY8wmvhAfONj8gQDuAHh2swOdpqDkvduv5mljJ-qsueDNqonbZgEv3v6fOQKNzE/s1600/13+Raspberry+Muffins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeif6PIRWoBJH5ZEciRRbPf4ZztH30ka4pIv8h-9RO6PGllPD9m5BImMX8TBeUTlqnjBkJ3jnyVDzcRY8wmvhAfONj8gQDuAHh2swOdpqDkvduv5mljJ-qsueDNqonbZgEv3v6fOQKNzE/s320/13+Raspberry+Muffins.jpg" width="320" /></span></a></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Beat in vanilla.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5iOGrlmX2LaVoMfrbTlKxja9-MXhC8MIgNHyaKjkBcQJU9NUMztriIPDf9_L-n4V8mQZFkGVesSLquuE5Jd-0W-FUxhctsd1aItWA79QuiZSvyVj0VK5BUBpWqWJcvvbwHBwqq55uTr_/s1600/12+Raspberry+Muffins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5iOGrlmX2LaVoMfrbTlKxja9-MXhC8MIgNHyaKjkBcQJU9NUMztriIPDf9_L-n4V8mQZFkGVesSLquuE5Jd-0W-FUxhctsd1aItWA79QuiZSvyVj0VK5BUBpWqWJcvvbwHBwqq55uTr_/s320/12+Raspberry+Muffins.jpg" width="320" /></span></a></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Mix in baking powder.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3rXGXsdbAvjOLOmGWb9fR3OYKOVYStUdGe3Aaz1ETp9ByjgzKBIkNYHsIhZsIDV9KSl04QNuPfQyJt6RPNbADa14Jk3_cju5iFHYCccwUal1m9C0D1sHWRyuRljGmWmikIPYqPlLgd_y/s1600/14+Raspberry+Muffins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3rXGXsdbAvjOLOmGWb9fR3OYKOVYStUdGe3Aaz1ETp9ByjgzKBIkNYHsIhZsIDV9KSl04QNuPfQyJt6RPNbADa14Jk3_cju5iFHYCccwUal1m9C0D1sHWRyuRljGmWmikIPYqPlLgd_y/s320/14+Raspberry+Muffins.jpg" width="320" /></span></a></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Mix in salt.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-2p9kaRyIKUrxzP6hLWxtfQbEWdmmgjT6aYlYietRfNz5jpB9u5Yholiyu68LhD8I7780dc9JrxPnDe8Wq1gFt4w6PyV5KUG7TFxzo69R1aBAz7HmXPqhkz3E9Kqu6wNO6FSbGlnwjIH/s1600/15+Raspberry+Muffins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-2p9kaRyIKUrxzP6hLWxtfQbEWdmmgjT6aYlYietRfNz5jpB9u5Yholiyu68LhD8I7780dc9JrxPnDe8Wq1gFt4w6PyV5KUG7TFxzo69R1aBAz7HmXPqhkz3E9Kqu6wNO6FSbGlnwjIH/s320/15+Raspberry+Muffins.jpg" width="320" /></span></a></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Mix in mashed berries.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGb7Ho9mUgu_O3NDB9wVwtXO_cDWNqHcrQnKe0_c9c3PPF1S1B2WTtK5GzujTlNP3CZfFR90GXmPEYewV3BEc-5JrBs3PXYViBvpbWaGYnytpaMk_f03rA_Zdk4JXOUJZ1vsMjqWIqu3D/s1600/18+Raspberry+Muffins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGb7Ho9mUgu_O3NDB9wVwtXO_cDWNqHcrQnKe0_c9c3PPF1S1B2WTtK5GzujTlNP3CZfFR90GXmPEYewV3BEc-5JrBs3PXYViBvpbWaGYnytpaMk_f03rA_Zdk4JXOUJZ1vsMjqWIqu3D/s320/18+Raspberry+Muffins.jpg" width="320" /></span></a></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Fold in half of the flour with a spatula.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0e3duXYSfCl4OBMgPBVO112aFwIE0N25wl3vSY0ET8P61DMj-QFRdaPGbYRehQj3Ztq0f0lbILyrRRcxZfgonxwz9gFLSqCMmsVtRZfKaMX5yy1kDlIXFaA7DTMkbDIbCYUIJ-teizQd_/s1600/19+Raspberry+Muffins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0e3duXYSfCl4OBMgPBVO112aFwIE0N25wl3vSY0ET8P61DMj-QFRdaPGbYRehQj3Ztq0f0lbILyrRRcxZfgonxwz9gFLSqCMmsVtRZfKaMX5yy1kDlIXFaA7DTMkbDIbCYUIJ-teizQd_/s320/19+Raspberry+Muffins.jpg" width="320" /></span></a></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Fold in half the milk.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Repeat for the rest of the flour and milk. It should look like this after mixing.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Fold the whole berries in gently. <o:p></o:p></span></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">The batter is ready for muffin cups. Using a ladle, divide batter evenly.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTE5WJSjxanW5lsyLOWDAilT4BMtxhNKRcumrmKzRHLf2AFoMlARKJCIZ_YORGLxpDP-T4zQcqpHlmmNM4GI9EJCxxjTbiMAHwPQdqHAfWu2sbkrLpPy7q1iaw6WTGky8rpERc1gJ5Gl5R/s1600/31+Raspberry+Muffins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTE5WJSjxanW5lsyLOWDAilT4BMtxhNKRcumrmKzRHLf2AFoMlARKJCIZ_YORGLxpDP-T4zQcqpHlmmNM4GI9EJCxxjTbiMAHwPQdqHAfWu2sbkrLpPy7q1iaw6WTGky8rpERc1gJ5Gl5R/s320/31+Raspberry+Muffins.jpg" width="320" /></span></a></div>
<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Bake for 25-30 minutes. Test muffins with a toothpick. If it comes out clean, they're done. Let muffins cool in tin before taking out.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOxDJRU5nqBdxRpCI6dW7bh-INQ5kOGov1X98X12_vJuAvcEJ8lmZeG53MKVKrQ9Rv65FNnOMWwifZQ7TGkhmVdr1NU_ZQz-iWCSbCXWWdhtBJonkNdHBGwNGVx7ndgUIns0q697gVEBA/s1600/32+Raspberry+Muffins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOxDJRU5nqBdxRpCI6dW7bh-INQ5kOGov1X98X12_vJuAvcEJ8lmZeG53MKVKrQ9Rv65FNnOMWwifZQ7TGkhmVdr1NU_ZQz-iWCSbCXWWdhtBJonkNdHBGwNGVx7ndgUIns0q697gVEBA/s320/32+Raspberry+Muffins.jpg" width="320" /></span></a></div>
<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Sprinkle with sugar and a bit of freshly grated nutmeg.<o:p></o:p></span></div>
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<span style="color: #222222;"><span style="font-family: Times, 'Times New Roman', serif;"><a href="http://whatscookinwithmary-printablerecipes.blogspot.com/2012/03/raspberry-muffins-by-leslie-huguenin.html">Print this recipe!</a></span></span><br />
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<span style="color: #222222; font-family: Times, Times New Roman, serif;">**Edited to add: Here are the nutritional stats for 6 & 12 muffins.**</span><br />
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<span style="color: #222222; font-family: Times, Times New Roman, serif;">For 6 muffins, each one looks like this...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMIF6u9hK5912XXVNzJ_-X9w9PsnxCX2JifLGl5w_267HBWDIwk7SmRurcouwyw90nQXxZAQGgJ5kvWgPXAPcw9mWKReLUq4__e_NxEyvpVs518iNf_FGhvf4lHhjbUH8fVwgF7PWitVe/s1600/6+raspberry+muffins+(2).PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMIF6u9hK5912XXVNzJ_-X9w9PsnxCX2JifLGl5w_267HBWDIwk7SmRurcouwyw90nQXxZAQGgJ5kvWgPXAPcw9mWKReLUq4__e_NxEyvpVs518iNf_FGhvf4lHhjbUH8fVwgF7PWitVe/s1600/6+raspberry+muffins+(2).PNG" /></a></div>
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<span style="color: #222222;"><span style="font-family: Times, 'Times New Roman', serif;">For 12 muffins, each one looks like this...</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgeVeyFArUMIuIHO_FMufcNWprpHUobBE9rs5SzAJamItsbxE2vYT51U6DCUyFfNhXIYWnT0CAjKztwEaT3LIVSKTb9evV9Hh1cmCkIJ7akDSjw-sxye0WWwLig1-yiOhDNWGsfiOcEyV7/s1600/12+raspberry+muffins+(2).PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgeVeyFArUMIuIHO_FMufcNWprpHUobBE9rs5SzAJamItsbxE2vYT51U6DCUyFfNhXIYWnT0CAjKztwEaT3LIVSKTb9evV9Hh1cmCkIJ7akDSjw-sxye0WWwLig1-yiOhDNWGsfiOcEyV7/s1600/12+raspberry+muffins+(2).PNG" /></a></div>
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<span style="color: #222222;"><span style="font-family: Times, 'Times New Roman', serif;">Bon Appétit!</span></span></div>
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Mary (& Leslie)<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ejgolBO-Lg4uHln7JWv4Ct8WeLD6KciyLI7ExLO9wik6pU6IglKQoNayP0FgudS6HlxI43-yPc4b9zdVSt86JKtqw7j0MGMGHuC9cJ_uyHLTF6_vAuS1aRrhCZcc9hX2iWXT7xOnrV3T/s1600/Raspberry+Muffins++Final++w.WM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ejgolBO-Lg4uHln7JWv4Ct8WeLD6KciyLI7ExLO9wik6pU6IglKQoNayP0FgudS6HlxI43-yPc4b9zdVSt86JKtqw7j0MGMGHuC9cJ_uyHLTF6_vAuS1aRrhCZcc9hX2iWXT7xOnrV3T/s640/Raspberry+Muffins++Final++w.WM.jpg" width="640" /></a></div>
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<span style="color: #222222;"><span style="font-family: Times, 'Times New Roman', serif;">P.S. We also made pizza dough that afternoon. Looking forward to sharing that with you soon! I think I may finally be over my “fear of yeast”. </span><span style="font-family: 'Times New Roman', serif; font-size: small;"><o:p></o:p></span></span></div>
What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com8tag:blogger.com,1999:blog-8355110443063406372.post-81815506954887005782012-03-01T18:10:00.000-08:002012-03-01T18:10:04.394-08:00I'm Back !!Hi Everybody ! Long time no talk. I promise a recipe (from a friend) is coming soon. Feels good to be back. Can't wait to tell you all about it! Check out the picture below for a sneak peek. <br />
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Talk to you guys soon!<br />
Mary <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSn2TMqdPzzislHbvw_kPtLJO0G80rmnDwL-tScehJvtR-oKAuOAE2DwySCJ446s7qKgEFaf-ECFCCZAaI3bdQa5sW82qUwckRHRFOxelGudSNgnpVimt-axUe6Zi883HqfgencUmx83xs/s1600/Raspberry+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSn2TMqdPzzislHbvw_kPtLJO0G80rmnDwL-tScehJvtR-oKAuOAE2DwySCJ446s7qKgEFaf-ECFCCZAaI3bdQa5sW82qUwckRHRFOxelGudSNgnpVimt-axUe6Zi883HqfgencUmx83xs/s640/Raspberry+Muffins.jpg" width="640" /></a></div>What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com2tag:blogger.com,1999:blog-8355110443063406372.post-60725178421466998902011-09-16T17:00:00.000-07:002011-09-16T17:00:21.701-07:00Five Things FridayHappy Friday !<br />
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I thought it might be fun to share with you some recipes I've seen around blogland that I'm planning on making as soon as humanly possible.<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.loveveggiesandyoga.com/2011/09/pumpkin-spice-latte.html">source</a></td></tr>
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If you're a fan of pumpkin spiced lattes, you've got to try out <a href="http://www.loveveggiesandyoga.com/2011/09/pumpkin-spice-latte.html">this recipe</a> by <a href="http://www.loveveggiesandyoga.com/">Averie</a>. This drink screams Fall to me and doesn't cost 5 bucks. Must. Make. Soon.<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://fortheloveofcooking-recipes.blogspot.com/2011/09/blueberry-pop-tarts.html">source</a></td></tr>
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I don't think I've had a poptart since I was a kid! ...but these aren't just for kids! Right? <a href="http://fortheloveofcooking-recipes.blogspot.com/">Pam</a> has created a little pocket of heaven here and it's so simple! Click <a href="http://fortheloveofcooking-recipes.blogspot.com/2011/09/blueberry-pop-tarts.html">here</a> for the recipe.<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.howsweeteats.com/2011/09/cheddar-brown-sugar-cornbread-muffins-dinner-tonight-part-2/">source</a></td></tr>
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Next week I have my <a href="http://whatscookinwithmary.blogspot.com/2010/04/marys-slow-cooker-chili.html">slow cooker turkey chili</a> on the menu and I'll definitely be making <a href="http://www.howsweeteats.com/">Jessica's</a> <a href="http://cheddar%20brown%20sugar%20cornbread%20muffins./">cheddar brown sugar cornbread muffins</a> to dunk. Brown sugar + cheese + corn muffin = deliciousness! <br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://thepioneerwoman.com/cooking/2011/09/herb-roasted-pork-tenderloin-with-preserves/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+Cooks%21%29">source</a></td></tr>
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I've always wanted to learn how to cook a great pork tenderloin and who could wrong with <a href="http://thepioneerwoman.com/">Ree's</a> (aka Pioneer Woman) <a href="http://thepioneerwoman.com/cooking/2011/09/herb-roasted-pork-tenderloin-with-preserves/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+Cooks%21%29">herb roasted pork loin with preserves</a>. Doesn't that photo make your mouth water ? Yeah, me too.<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://ohsheglows.com/2011/09/06/roasted-tomato-basil-pesto/">source</a></td></tr>
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<a href="http://ohsheglows.com/">Angela's</a> <a href="http://ohsheglows.com/2011/09/06/roasted-tomato-basil-pesto/">roasted tomato basil pesto</a> has been on the top of my 'make me!' pile 'o recipes for a couple weeks now. She also has a super helpful visual guide of how to chiffonade your basil in the same post. Definitely need to get on this while tasty late summer tomatoes are still plentiful.<br />
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Hope you enjoyed seeing what I'll be making in my kitchen. What's on your menu for next week ?What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com7tag:blogger.com,1999:blog-8355110443063406372.post-40532185224018922242011-09-14T12:20:00.000-07:002012-10-05T14:03:39.974-07:00Spaghetti Squash Enchilada Casserole with Jalapeno Chicken Sausage<div class="MsoNoSpacing">
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<i>Last week I made <a href="http://whatscookinwithmary.blogspot.com/2011/09/spicy-grilled-corn.html">spicy corn</a> on the grill. While I was grilling the corn, what you didn’t see on the right side of my grill was a package of spicy chicken jalapeno sausages roasting away. I cooked them for the same amount of time as my corn (12-14 min). As my corn and sausage did its thing on the grill, I thought about what I wanted to make with my (planned) leftover corn that could be made ahead and reheated easily later that evening for dinner… Casserole! One of my most favorite things to make as the weather begins to become more fall like is casserole. Who doesn’t like cheesy, creamy goodness filled with squash, grilled corn and sausage?? No one I know. So, next time you’ve got some leftover corn… make this casserole! It freezes well, could be made a day ahead and satisfies anyone’s craving for comfort food. If you don’t feel like grilling corn or don’t have any leftover, you could use any type of corn you have on hand like canned or frozen varieties. If possible, use frozen roasted corn to get that same charred flavor. If you go the frozen corn route and don’t plan on firing up your grill, I also recommend cooking your sausage in the broiler or in a skillet to get some good color on it. If you’re unsure how to cook spaghetti squash, I linked to a great tutorial by my buddy Janetha over at <a href="http://mealsandmovesblog.com/">Meals and Moves</a> below in the ingredient list. Her method is by far the best I’ve tried. Once the squash is done, I like to freeze it in one cup increments for future use. I do the same thing with brown rice and quinoa for meals just like this. That way, the next time I need a bit of cooked squash or quinoa, all I have to do is throw a quick defrost on it. Serve this casserole with a dollop of Greek yogurt, hot sauce and a sprinkle of cilantro and thinly sliced green onion if desired. </i></div>
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1 ½ cups <a href="http://mealsandmovesblog.com/2011/09/07/tutorial-tuesday-spaghetti-squash/">cooked spaghetti squash</a> (12 oz)</div>
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1 cup enchilada sauce (I used Trader Joe’s)</div>
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2 ears <a href="http://whatscookinwithmary.blogspot.com/2011/09/spicy-grilled-corn.html">spicy grilled corn</a>, kernels removed (or 1 ½ cups corn)</div>
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3 ½ grilled spicy jalapeno chicken sausages cut into small pieces (from Trader Joe's)</div>
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½ cup cooked grain, rice or small pasta like orzo (I used quinoa)</div>
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¾ cup shredded sharp cheddar, divided</div>
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1 large egg</div>
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Foil</div>
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Cooking spray</div>
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Small casserole dish that can hold about 7 cups/ 2 quarts</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-716Pmbppz1-Hh972H1DyczTZEWCkA5iFfwq7qCOG-2EGLCExAr1ebsDrpM7FiTcOrRQl52OrpmGFdPdZDB-EcJcYritcfafoq3IjF54WPTok_bfqMMiGOJ94LppL5B8y0jLacH_kuCy/s1600/Casserole+Side+View.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-716Pmbppz1-Hh972H1DyczTZEWCkA5iFfwq7qCOG-2EGLCExAr1ebsDrpM7FiTcOrRQl52OrpmGFdPdZDB-EcJcYritcfafoq3IjF54WPTok_bfqMMiGOJ94LppL5B8y0jLacH_kuCy/s640/Casserole+Side+View.jpg" width="640" /></a></div>
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Heat your oven to 350* and spray the inside of your casserole dish evenly with cooking spray.</div>
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Combine all ingredients except for ¼ cup of the cheese and mix well. Pour mixture into prepared casserole dish and top with remaining cheese and cover with foil.</div>
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Bake 45-50 minutes. You’ll know it’s ready when the casserole is bubbling around all the edges.</div>
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Remove foil and hit the broiler setting on your oven to brown the top. Stay close, as things can get burnt easily in the broiler. Set a timer for 2 minutes and check and see if it’s browned. If not, add 2 more minutes.</div>
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Serve immediately or allow the casserole to cool to room temperature and store in the fridge or freezer until you’re ready to eat.</div>
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**Edited to add: Makes 4 - 1.5 cup servings<br />
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Nutritional Stats for 1 Serving<br />
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<a href="http://whatscookinwithmary-printablerecipes.blogspot.com/2011/09/spaghetti-squash-enchilada-casserole.html">Print this recipe!</a></div>
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Bon Appétit!</div>
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Mary</div>
What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com12tag:blogger.com,1999:blog-8355110443063406372.post-6387769626521229712011-09-10T18:23:00.000-07:002011-09-10T18:23:31.976-07:00Spicy Grilled Corn<div class="MsoNoSpacing"><i>This recipe is so simple and so tasty, I’m excited to finally be sharing it with you.<span> </span>We’ve had a tradition all summer long… One evening a week we have dinner outside on the patio and it always includes grilled fish, a grilled vegetable and this grilled corn.<span> </span>Better late than never, right? <span> </span><span> </span>Ok, now I have to come clean… This isn't really a recipe, but more of a loose guide.<span> </span>You know, “a little of this & a little of that” type of recipe.<span> </span>The best part you ask?<span> </span>It’s totally customizable.<span> </span>At our house, we like almost everything spicy and garlicky, so I used garlic powder and red pepper flakes.<span> </span>If you’re not a fan of heat, you could just leave the red pepper off or use just a pinch.<span> </span>If you don’t like garlic, you could use any dried spice or spice blend you like, such as Trader Joe’s 21 Seasoning Salute or lemon pepper.<span> </span>Sprinkle the corn evenly with a light dusting of each of the spices.<span> </span>If you have access to smoked salt, I highly recommend it, but plain salt would work well.<span> </span>(Don’t be surprised if you find some smoked salt in the Trader Joe’s giveaway I’ll be hosting when I reach 100 google reader subscribers!<span> </span>We’re at 95 now.)<span> </span>Wondering what to do with leftovers?<span> </span>I’ve got a recipe or two in the works.<span> </span>Does Spaghetti Squash Enchilada Casserole with Spicy Jalapeno Chicken Sausage sound good (sneak peek at the end of this post)?<span> </span>Stay tuned!<span> </span></i></div><div class="MsoNoSpacing"><br />
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</div><div class="MsoNoSpacing">4 ears corn, husks and silk removed</div><div class="MsoNoSpacing">Garlic powder</div><div class="MsoNoSpacing">Red pepper flakes</div><div class="MsoNoSpacing">Smoked salt</div><div class="MsoNoSpacing">Freshly cracked black pepper</div><div class="MsoNoSpacing"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKkgochUUZDY95zSqOpNr2IICpXFQiuzraKsm6mlsQr3AOM4CYmyEfCOwazehZN7AevILRIYzV10s4QAb0eCP3Xc55oee1LfeOz3hyypy1UZsYfiM_1vz6tGCh-PDjD-wW4zAllIRREa9/s1600/2+corn+with+cooking+spray.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKkgochUUZDY95zSqOpNr2IICpXFQiuzraKsm6mlsQr3AOM4CYmyEfCOwazehZN7AevILRIYzV10s4QAb0eCP3Xc55oee1LfeOz3hyypy1UZsYfiM_1vz6tGCh-PDjD-wW4zAllIRREa9/s320/2+corn+with+cooking+spray.jpg" width="320" /></a></div><div class="MsoNoSpacing">Heat your outdoor grill.<span> </span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Cut four pieces of foil that will be large enough to wrap your ears of corn in.<span> </span>Place corn in the center of the foil and spray evenly with cooking spray or rub each ear of corn with a half tsp oil.</div><div class="MsoNoSpacing"><br />
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</div><div class="MsoNoSpacing">Wrap ears of seasoned corn with foil, making sure it’s tightly sealed like so.</div><div class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJqwrgAScd9uhMgaPaqfvBPpepmS9-TeJMJNdq7cVhEosVA2llB8mlZ-xhkxVPYQg-9KWqM9oWbdNpBp5YHw7Vur1mvWMeaki3jx_ULexpJQtjG2rno4ZFR9Ct7aE4CGKpuCxqsy_dx2u/s1600/corn+being+wrapped+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJqwrgAScd9uhMgaPaqfvBPpepmS9-TeJMJNdq7cVhEosVA2llB8mlZ-xhkxVPYQg-9KWqM9oWbdNpBp5YHw7Vur1mvWMeaki3jx_ULexpJQtjG2rno4ZFR9Ct7aE4CGKpuCxqsy_dx2u/s200/corn+being+wrapped+1.jpg" width="200" /></a></div><div class="MsoNoSpacing"><br />
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</div><div class="MsoNoSpacing">Place corn on grill and cook for 12 - 14 minutes rotating them every couple minutes.<span> </span></div><div class="MsoNoSpacing"><br />
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</div><div class="MsoNoSpacing">Serve immediately.<span> </span></div><div class="MsoNoSpacing"><br />
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</div><div class="MsoNoSpacing">Serves 4</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><a href="http://whatscookinwithmary-printablerecipes.blogspot.com/2011/09/spicy-grilled-corn-what-you-need-4-ears.html">Print this recipe!</a></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Bon Appétit!</div><div class="MsoNoSpacing">Mary</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Does this look good ? Check back next week for the recipe.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-J1BRtbrNKYTsl04ebsjWLBpFNI8L8QYUCDOU4rIlC0SE1qMUK0lQOA18gSTEHi1ICZF2uB9lMa_HYkMWXoQ-yTOqwns9-fMAGzkaDDw-zr67JCQc91TObMB3bhxUsXCw5AqrkEgs2i_/s1600/enchilada+casserole+019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-J1BRtbrNKYTsl04ebsjWLBpFNI8L8QYUCDOU4rIlC0SE1qMUK0lQOA18gSTEHi1ICZF2uB9lMa_HYkMWXoQ-yTOqwns9-fMAGzkaDDw-zr67JCQc91TObMB3bhxUsXCw5AqrkEgs2i_/s640/enchilada+casserole+019.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spaghetti Squash Enchilada Casserole with Spicy Jalapeno Chicken Sausage</td></tr>
</tbody></table><div class="MsoNoSpacing"><br />
</div>What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com6tag:blogger.com,1999:blog-8355110443063406372.post-80750277407422739572011-09-02T10:55:00.000-07:002011-09-02T14:50:42.972-07:00Labor Day Barbecue Recipe RoundupWith the holiday weekend around the corner, I thought I would share some recipes you might like to bring with you to your friends and families barbeques this weekend if you're still just not sure what to make. <br />
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<span style="font-size: large;">Starters:</span><br />
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<a href="http://whatscookinwithmary.blogspot.com/2011/07/my-friend-kims-ceviche-recipe.html"><span style="font-size: large;">Ceviche</span></a><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k2RcNvBfJGccSuZG_xtftp27NpGVwp-FrOTCIY21r0n_UiJuKCBRzCvINwdQoBgS-I9rcTG2l9irzBuRtWKMIPqx16pmC5jfhtRPKIRMlIgcDQF8cvFUuRFwx8-PTl6fuRuxbFQ7fGd9/s1600/Ceviche+Final+1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k2RcNvBfJGccSuZG_xtftp27NpGVwp-FrOTCIY21r0n_UiJuKCBRzCvINwdQoBgS-I9rcTG2l9irzBuRtWKMIPqx16pmC5jfhtRPKIRMlIgcDQF8cvFUuRFwx8-PTl6fuRuxbFQ7fGd9/s320/Ceviche+Final+1.jpg" width="320px" xaa="true" /></a>This simple ceviche recipe comes from my friend Kim. I used halibut, seabass and scallops here, but you could use shrimp, tilapia (most white fish would work) or tuna. The hints of sweet mango pair nicely with the citrusy fish, bright cilantro and creamy avocado. This recipe is a real crowd pleaser. We never have leftovers. Serve with tortilla chips and lettuce for lettuce wraps. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<a href="http://whatscookinwithmary.blogspot.com/2011/07/roasted-red-pepper-hummus.html"><span style="font-size: large;">Roasted Red Pepper Hummus</span></a><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogoMzXDnZislMrSQwGXAoTYKLtuTFPcPC4KnDy_8QRxhL9dkJ6E8U7xvDwC11w9OCuGohlRrYfgfo2J9SqhZM9-0ln3VIHCQn6sHV22RCov3SsSOOMvuDa9DNb6kbfY4e-9hD3KEeDa0g/s1600/3+roasted+red+pepper+hummus+final.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogoMzXDnZislMrSQwGXAoTYKLtuTFPcPC4KnDy_8QRxhL9dkJ6E8U7xvDwC11w9OCuGohlRrYfgfo2J9SqhZM9-0ln3VIHCQn6sHV22RCov3SsSOOMvuDa9DNb6kbfY4e-9hD3KEeDa0g/s320/3+roasted+red+pepper+hummus+final.jpg" width="320px" xaa="true" /></a>When I was creating this recipe I was trying to make it taste as much like the Trader Joe's version as possible. I will admit, I kicked up the garlic dial just a bit. Ok, maybe a lot. If you're not a huge fan of garlic, simply leave it out. If you're not sure, start with half a teaspoon of garlic powder and go from there, adding a half teaspoon at a time. Serve with raw vegetables or pita chips.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<a href="http://whatscookinwithmary.blogspot.com/2010/07/white-bean-hummus-with-rosemary.html"><span style="font-size: large;">White Bean Hummus with Rosemary</span></a><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7A61wsetpyiE4J7E3wDcwGvTjmRsFXZ2yK6VGXhsJR72wrsmCTZ4VtjeXAcH5MNScC34eTx5ocOYOn0eDW_ve37FNvjo5aDJAdxn2zJMzZvjO1rIF1gh1l9I3_KyrPFQy7ykdQSTd1CuR/s1600/IMG_1171.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7A61wsetpyiE4J7E3wDcwGvTjmRsFXZ2yK6VGXhsJR72wrsmCTZ4VtjeXAcH5MNScC34eTx5ocOYOn0eDW_ve37FNvjo5aDJAdxn2zJMzZvjO1rIF1gh1l9I3_KyrPFQy7ykdQSTd1CuR/s320/IMG_1171.JPG" width="320px" xaa="true" /></a>For a different spin on more traditional hummus, make this white bean hummus. I used northern beans here, but you could also use cannellini beans or navy beans. Serve with raw vegetables or pita chips. To make your own pita chips, slice your pita bread into six even wedges. Spray with olive or canola oil and bake in the oven at 400* until all the moisture is gone and your pita bread is crisp like a chip. This should take about 7-10 minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><span style="font-size: large;">Salads:</span><br />
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<strong>...</strong><em><strong>with veggies</strong> </em><br />
<a href="http://whatscookinwithmary.blogspot.com/2010/06/edemame-salad-with-strawberries-and.html"><span style="font-size: large;">Edamame Salad with Strawberries & Basil</span></a><br />
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If you're looking for a side to bring that's a little something different, this salad with edamame will be perfect. It's filled with sweet summer strawberries, crunchy red pepper and red onion and pungent basil all topped with a spicy, citrus dressing. Eat it by itself or over grilled fish or chicken. <br />
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<a href="http://whatscookinwithmary.blogspot.com/2010/09/simple-tomato-salad.html"><span style="font-size: large;">Simple Tomato Salad</span></a><br />
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If you're thinking you want to make something that takes very little time to throw together, I'd make this tomato salad. Although it's super simple, the heirloom tomatoes I use here really take this salad to the next level. Dressed with a simple balsamic, this salad should be ready to roll in under ten and can be made a day a head.<br />
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<strong>...<em>with pasta or grains</em></strong><br />
<a href="http://whatscookinwithmary.blogspot.com/2010/08/mediterranean-orzo-salad.html"><span style="font-size: large;">Mediterranean Orzo Salad</span></a><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwCHWmWXYABs3vCoXgZadpMNWYbZ3YDsM9Ka4ZXCUFJTbie43tdrytnL1WgwbRmHI5AXiIrSkaPyDhUXsXOqZ7zXa63Bw7cieJXaasHr59qks9fx5Ku5yIf-mLFvnQEYkekCCE4r7bfmM/s1600/IMG_1214.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwCHWmWXYABs3vCoXgZadpMNWYbZ3YDsM9Ka4ZXCUFJTbie43tdrytnL1WgwbRmHI5AXiIrSkaPyDhUXsXOqZ7zXa63Bw7cieJXaasHr59qks9fx5Ku5yIf-mLFvnQEYkekCCE4r7bfmM/s320/IMG_1214.JPG" width="320px" xaa="true" /></a></div>I think this recipe speaks for itself. If you want to add a little mediterranean flare to your barbeque, bring this salad. If you don't like olives, I would use roasted red pepper.<br />
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<a href="http://whatscookinwithmary.blogspot.com/2011/07/orzo-salad-with-asparagus-creamy-dill.html"><span style="font-size: large;">Orzo Salad with Asparagus & Creamy Dill Dressing</span></a><br />
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<a href="http://whatscookinwithmary.blogspot.com/2011/06/my-brothers-pesto-pasta-salad.html"><span style="font-size: large;">Pesto Pasta Salad</span></a><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqY1xXzXkeR4Spekw4i8zmSRsqTKnlUL4k5BgYH-N-cZVHWF2gQ0J2sCEUwQ3IEMoE4eEvP-PKWk1GEQl0KuG35xDJl5a6zfzrmhsp-3d_BTzeqaIp8Tw24IwCR7vrtZcB0uJBUdxgQRr6/s1600/Pesto+Pasta+Salad+-+Final+Edited.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="249px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqY1xXzXkeR4Spekw4i8zmSRsqTKnlUL4k5BgYH-N-cZVHWF2gQ0J2sCEUwQ3IEMoE4eEvP-PKWk1GEQl0KuG35xDJl5a6zfzrmhsp-3d_BTzeqaIp8Tw24IwCR7vrtZcB0uJBUdxgQRr6/s320/Pesto+Pasta+Salad+-+Final+Edited.jpg" width="320px" xaa="true" /></a></div>My brother's pesto pasta salad is my most popular pasta salad recipe by far. It's easy to put together (6 ingredients), can be made a day ahead (just add the cheese and nuts before serving) and is a total crowd pleaser. I've never met a person who didn't gobble this one up. <br />
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<a href="http://whatscookinwithmary.blogspot.com/2010/06/quinoa-salad-with-jalapeno-balsamic.html"><span style="font-size: large;">Quinoa Salad with Jalapeno Balsamic</span></a><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEZ3sTYay1SsY4LoEdpmN95HAq9Pncu84vQfgo2CQQk4v_-xCZyt88hVQoCManENj1wg8U9O7dG2-LXAslYKmsGVePd_jIvO9nKy72IMNfVhs-1t-uJ0Hg103ObHaToi2WLmiXZH38vvf/s1600/quinoa+salad+FINAL.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="306px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEZ3sTYay1SsY4LoEdpmN95HAq9Pncu84vQfgo2CQQk4v_-xCZyt88hVQoCManENj1wg8U9O7dG2-LXAslYKmsGVePd_jIvO9nKy72IMNfVhs-1t-uJ0Hg103ObHaToi2WLmiXZH38vvf/s320/quinoa+salad+FINAL.jpg" width="320px" xaa="true" /></a></div>My quinoa salad incorporates both vegetables and fruit with a spicy jalapeno balsamic dressing. If you can't find a ripe pineapple, i would substutute mango or even strawberries. If you're not to wild about quinoa, use orzo or any small pasta you like.<br />
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<a href="http://whatscookinwithmary.blogspot.com/2011/01/soba-noodle-pasta-toss-with-edamame-and.html"><span style="font-size: large;">Soba Noodle Pasta Toss with Edamame & Tomato</span></a><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5vZEisz6oOM987WPDp32M-gvkqoHy3lT_wAjmGY_0sjE3TpE4hDHytaf1nDWl5O_qAZj1HNp8ojsNgQiQvzVCwCQ0EDEzq_RSYa-XWsFTBSxvwY8OelRHY94cystrAybMRmlhg00JCHQZ/s1600/soba+noodle+pasta+toss+012.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5vZEisz6oOM987WPDp32M-gvkqoHy3lT_wAjmGY_0sjE3TpE4hDHytaf1nDWl5O_qAZj1HNp8ojsNgQiQvzVCwCQ0EDEzq_RSYa-XWsFTBSxvwY8OelRHY94cystrAybMRmlhg00JCHQZ/s320/soba+noodle+pasta+toss+012.JPG" width="320px" xaa="true" /></a></div>See those ingredients ? Well, if you combine them with my super tasty Asian dressing you get a colorful, deliscious Asian-style pasta salad that everyone will love. I list this salad under sides, but it would be a great main dish recipe for vegetarians (or vegans if you use agave in place of honey) as it's packed with fiber, protein and whole grains.<br />
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<a href="http://whatscookinwithmary.blogspot.com/2011/08/spicy-greek-grilled-vegetable-orzo.html"><span style="font-size: large;">Spicy Greek Grilled Vegetable Orzo</span></a><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwz-pTSHuomblDubxXfKSgEENhw6JUKwu4O3eyBb93LD9LWc3lo_weHFO8i08zgMToEgIDSrVvhvku3kjj8QFXrcFwfnrYTL95AAxdKhpgSoemkloGyhHEmkTVyOBp5_sq6EBNRU-Cyh9w/s1600/WM+spicy+greek+grilled+vegetable+%2526+orzo+salad+2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwz-pTSHuomblDubxXfKSgEENhw6JUKwu4O3eyBb93LD9LWc3lo_weHFO8i08zgMToEgIDSrVvhvku3kjj8QFXrcFwfnrYTL95AAxdKhpgSoemkloGyhHEmkTVyOBp5_sq6EBNRU-Cyh9w/s320/WM+spicy+greek+grilled+vegetable+%2526+orzo+salad+2.jpg" width="320px" xaa="true" /></a></div>This boldly flavored Greek-style pasta salad is great to bring to a barbecue or a great way to use up vegetables that you have leftover from the festivities. Using quinoa in place of the pasta would be another great option here.<br />
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<span style="font-size: large;">Make a day ahead in your Crockpot:</span><br />
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<a href="http://whatscookinwithmary.blogspot.com/2010/04/marys-slow-cooker-chili.html"><span style="font-size: large;">Mary's Slow Cooker Chili</span></a><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvKjNhyj6QDa0VhRhtZXZUPIu9zKTARvswnRpqLUwjncfioI2SWzvGbNVlgEnZoiskp7JXR-GwiclTfa0jOgmfO7H9bLNhrPZhAm8pAhjkHvlUnC_mMrqCuyA_LXbWPaMdwZzO7UNfCNH/s1600/WM+Chili.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvKjNhyj6QDa0VhRhtZXZUPIu9zKTARvswnRpqLUwjncfioI2SWzvGbNVlgEnZoiskp7JXR-GwiclTfa0jOgmfO7H9bLNhrPZhAm8pAhjkHvlUnC_mMrqCuyA_LXbWPaMdwZzO7UNfCNH/s320/WM+Chili.jpg" width="320px" xaa="true" /></a></div>My slower cooker chili is a bit healthier than most. I like to use ground turkey here instead of beef. Make sure you use a beer you would like to drink, as the flavor will intensify as it cooks. Also, be sure your beer is room tempurature as a cold beer will increase your cook time greatly. Remember, the slowcooker has to heat up that cold beer before the cooking can begin and in a slow cooker it'll be just that... slow.<br />
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<a href="http://whatscookinwithmary.blogspot.com/2011/02/white-chicken-chili-in-your-crockpot.html"><span style="font-size: large;">White Chicken Chili in your Crockpot</span></a><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-QhTyH5unK0vWpEZjn4GZhGztGySYzaF-7eg5PoUJMMKeXOJDUi3UWEN6anQ4rswhcyYAzV1287YAGEBBeSLKTk4P1nTqrLiQDUaETDXODWxZgSSwUc741Lt-ME4aP0fDPuOrEPVR4Ib/s1600/White+Chili+Chicken+023.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-QhTyH5unK0vWpEZjn4GZhGztGySYzaF-7eg5PoUJMMKeXOJDUi3UWEN6anQ4rswhcyYAzV1287YAGEBBeSLKTk4P1nTqrLiQDUaETDXODWxZgSSwUc741Lt-ME4aP0fDPuOrEPVR4Ib/s320/White+Chili+Chicken+023.JPG" width="320px" xaa="true" /></a></div><span style="font-size: small;">I left the toppings off this chili so you could see how thick and tasty this chili is. I call this a chop and dump recipe because you can literally chop and then dump all the ingredients in and your work is done. Well, almost done. When the chicken has cooked through, you shred it, but if you wanted to skip that step, you could dice the raw chicken before cooking. I prefer the texture of shredded chicken to cubed as it soaks up more of the chili juices. </span><br />
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<span style="font-size: large;">Marinade:</span><br />
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<a href="http://whatscookinwithmary.blogspot.com/2011/04/lemon-herb-marinade.html"><span style="font-size: large;">Lemon Herb Marinade</span></a><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_owsa46ae9zmbchXaLqbYZL2KKJbo3jyAWYZTOtYfNZiZmur53qVppSAuKBcXyv5BdLLYcmLnZfGkTgefAN3LYvP84on0X8MFuolIPIpD1oPF6Qjp7tuLdiHYPkBKbuqYjUOPj7k7ypb/s1600/lemon+herb+marinade+006.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_owsa46ae9zmbchXaLqbYZL2KKJbo3jyAWYZTOtYfNZiZmur53qVppSAuKBcXyv5BdLLYcmLnZfGkTgefAN3LYvP84on0X8MFuolIPIpD1oPF6Qjp7tuLdiHYPkBKbuqYjUOPj7k7ypb/s320/lemon+herb+marinade+006.JPG" width="312px" xaa="true" /></a></div>This marinade works well on chicken, fish, shrimp or even tofu. It took me about 5 minutes to whip it up. Make it a day ahead to let the flavors develop more, but you could use it immidiately if you didn't have the time.<br />
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I hope you all have a safe and fun Labor Day weekend filled with good food, good friends and lots of laughs!<br />
-MaryWhat's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com4tag:blogger.com,1999:blog-8355110443063406372.post-79649546375440893342011-08-31T11:10:00.000-07:002011-08-31T11:10:21.538-07:00Features & An AnnouncementI don't have a new recipe to share yet, though I am working hard behind the scenes on a few that need perfecting. In the meantime, I wanted to share a few links to where What's Cookin' with Mary has been featured.<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://fortheloveofcooking-recipes.blogspot.com/2011/08/caramelized-onion-and-potato-frittata.html">source</a></td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A couple weeks ago, Pam at <a href="http://fortheloveofcooking-recipes.blogspot.com/">For the Love of Cooking</a> featured my <a href="http://fortheloveofcooking-recipes.blogspot.com/2011/08/caramelized-onion-and-potato-frittata.html">Smoked Ham Frittata with Caramelized Onions & Potato</a>. Click over to check out her take on <a href="http://whatscookinwithmary.blogspot.com/2011/08/who-doesnt-love-breakfast-for-dinner.html">my recipe</a>. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">She said that she and her husband really enjoyed it. I'm glad ! We did too.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7HH3ecBNHJYzmbdLir8uFOo_O50ngoDzmkBUE9F9_MGGekssq1YEQKiFXuJ5RE2wTJtz6E-HWAr6JfiJ3pon9LtNZ6lXdWu9bCs2GqeTc-q3FbnXZD3hu9TwUH9Vc6XCNy29VX8Gww54/s1600/WM+spicy+greek+grilled+vegetable+%2526+orzo+salad+2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7HH3ecBNHJYzmbdLir8uFOo_O50ngoDzmkBUE9F9_MGGekssq1YEQKiFXuJ5RE2wTJtz6E-HWAr6JfiJ3pon9LtNZ6lXdWu9bCs2GqeTc-q3FbnXZD3hu9TwUH9Vc6XCNy29VX8Gww54/s320/WM+spicy+greek+grilled+vegetable+%2526+orzo+salad+2.jpg" width="320px" xaa="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Foodista.com featured my <a href="http://whatscookinwithmary.blogspot.com/2011/08/spicy-greek-grilled-vegetable-orzo.html">Spicy Greek Grilled Vegetable Salad</a> as one of their <a href="http://www.foodista.com/blog/2011/08/28/5-recipes-for-salads-to-go?utm_source=twitterfeed&utm_medium=twitter">five salad recipes to-go</a> this past Sunday. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The other recipes sounded pretty darn tasty too: <a href="http://www.savoringthethyme.com/2011/06/summertime-picnic-food-ideas-wheat-berry-apple-salad-in-a-jar/">Wheat Berry Apple Salad</a>, <a href="http://www.foodista.com/recipe/3J4573LC/lentil-salad-with-roasted-red-peppers-and-goat-cheese">Lentil Salad with Roasted Red Peppers & Goat Cheese</a>, <a href="http://www.foodista.com/recipe/VVHRDG8G/mediterranean-chickpea-salad">Mediterranean Chickpea Salad</a> & <a href="http://cookandbemerry.com/quinoa-salad-with-pistachios-currants-and-dried-apricots-kissed-with-orange-rice-vinegar-and-sesame-oil/">Quinoa Salad with Pistachios Currants & Dried Apricots</a>. Go check them out !</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.google.com/imgres?q=trader+joe%27s&um=1&hl=en&sa=N&rls=com.microsoft:en-us&biw=1346&bih=951&tbm=isch&tbnid=381Z8FW5EbXDMM:&imgrefurl=http://www.inourpocket.com/trader-joes-unlikely/&docid=XVfwvHHjRkCbSM&w=510&h=480&ei=7GleTvqpK8WQsALc2OxB&zoom=1">source</a></td></tr>
</tbody></table>The announcement: What's Cookin' with Mary's readership has been growing! I have 93 people following me on their google readers (hi guys!) and I want to say thank you for making this all worth while... when I reach 100. So, to say thanks, I want to host a <a href="http://www.traderjoes.com/">Trader Joe's</a> giveaway (US readers only at this time). Since I know that not everyone has a TJ's down the street like I do, I thought it would be fun to put together a box of some of my favorite products of theirs for one lucky (US) reader. I haven't decided what will go in there yet, but I promise you won't be dissappointed. <br />
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Question: What's your favorite Trader Joe's product? What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com8tag:blogger.com,1999:blog-8355110443063406372.post-51518657802445142362011-08-17T17:11:00.000-07:002011-08-17T17:11:13.420-07:00Wordless Wednesday<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHdTLLOXwZnICmJ6Yhw1J3AvZzdcUGL-SpQ8KhWm1cE5rtYoNqJfKIBJQXDlVm1miuVh0Rkw1HKWtw-DGuiSjuTzRmX5l65UxqkxruILbgE-qw3yeAg9ysx-X5-N0Up-wFXpjdVKx8h_v/s1600/living+room+5x5+a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHdTLLOXwZnICmJ6Yhw1J3AvZzdcUGL-SpQ8KhWm1cE5rtYoNqJfKIBJQXDlVm1miuVh0Rkw1HKWtw-DGuiSjuTzRmX5l65UxqkxruILbgE-qw3yeAg9ysx-X5-N0Up-wFXpjdVKx8h_v/s640/living+room+5x5+a.JPG" width="640px" /></a></div>What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com5tag:blogger.com,1999:blog-8355110443063406372.post-54534271006765645912011-08-16T07:00:00.000-07:002011-08-16T07:00:09.934-07:00My Top Five Most Googled PostsHey guys! I thought it might be fun to share with you my top five most googled posts. It's so interesting to see what is most popular on <a href="http://whatscookinwithmary.blogspot.com/">What's Cookin' with Mary</a>.<br />
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Enjoy!<br />
Mary<br />
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1) <a href="http://whatscookinwithmary.blogspot.com/2011/03/egg-white-salad.html">Egg White Salad</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49OaiR_OQ_hz_fJyq40rdCIHRLhLm-N0FJqvLJ35WuuUgyoO-cphODNzbrgO-FPgwuOG8UTj3T2TMQnc-GCWoFS4cm9l49F56xcV0YhLt7hBMyQ4ZFijDeZsUzplC1aoy64PDJtv9Iadc/s1600/egg+white+salad+money+shot+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49OaiR_OQ_hz_fJyq40rdCIHRLhLm-N0FJqvLJ35WuuUgyoO-cphODNzbrgO-FPgwuOG8UTj3T2TMQnc-GCWoFS4cm9l49F56xcV0YhLt7hBMyQ4ZFijDeZsUzplC1aoy64PDJtv9Iadc/s640/egg+white+salad+money+shot+1.jpg" width="640px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">2) <a href="http://whatscookinwithmary.blogspot.com/2011/06/my-brothers-pesto-pasta-salad.html">My Brother's Pesto Pasta Salad</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgqxuptxmpKaXfoyonzCdXcgOjzbi0juy3l-RGah3GjHI3ge-gbW2DyZX65ANxEz12FP6-zPikY43jloFM1lHUI23O_yWROQ2FTDBveCP5aMqwhWCgOkyAyVgYzoNgCEYpDufGH5WUStx/s1600/Pesto+Pasta+Salad+-+Final+Edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="498px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgqxuptxmpKaXfoyonzCdXcgOjzbi0juy3l-RGah3GjHI3ge-gbW2DyZX65ANxEz12FP6-zPikY43jloFM1lHUI23O_yWROQ2FTDBveCP5aMqwhWCgOkyAyVgYzoNgCEYpDufGH5WUStx/s640/Pesto+Pasta+Salad+-+Final+Edited.jpg" width="640px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3) <a href="http://whatscookinwithmary.blogspot.com/2011/06/watermelon-agua-fresca.html">Watermelon Agua Fresca</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAAgfKv1MZBVi0gO9Rz1vKYoxO7k5l44kHDtY_wXZrvOCu2pWtQ27J707AKlWJ5LKKA8EcoZiF550yxOZbml0QX6U0OtqaJyKBgzWdpo_lAPAEMv46xFMVuwqw0Mh7R_mc5WfaNZSjUL2H/s1600/Watermelon+Agua+Fresca+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAAgfKv1MZBVi0gO9Rz1vKYoxO7k5l44kHDtY_wXZrvOCu2pWtQ27J707AKlWJ5LKKA8EcoZiF550yxOZbml0QX6U0OtqaJyKBgzWdpo_lAPAEMv46xFMVuwqw0Mh7R_mc5WfaNZSjUL2H/s640/Watermelon+Agua+Fresca+006.jpg" width="640px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4) <a href="http://whatscookinwithmary.blogspot.com/2010/06/strawberry-banana-popsicles.html">Strawberry Banana Popsicles</a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaaEIOqVU3Jvp8uto-K1YYhp5XfpTtCiTCUbMtQzV2lZcXj_xMYfbkyyOmRVgrRXXRRrtxRrAh_NI-Y-YVb8xC_EufM8UEb8VQ3XH1e1_pZfSz0slxJZCUjtNG-I288bxZXpACYngDkuPm/s1600/Strawberry+Banana+Pops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="634px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaaEIOqVU3Jvp8uto-K1YYhp5XfpTtCiTCUbMtQzV2lZcXj_xMYfbkyyOmRVgrRXXRRrtxRrAh_NI-Y-YVb8xC_EufM8UEb8VQ3XH1e1_pZfSz0slxJZCUjtNG-I288bxZXpACYngDkuPm/s640/Strawberry+Banana+Pops.jpg" width="640px" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5) <a href="http://whatscookinwithmary.blogspot.com/2011/03/peanut-butter-cup-protein-shake.html">Peanut Butter Cup Protein Shake</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBBzbESsED9UYQsQeTX6KSvcRm1u-o9xU2DGqICJNcRmvYcNg_HXEdNruWOKDEhxxmVlcy5huab5Er-QdHcPA9jqWDxCV-T8c6FcaS5Y2aJq32lJ2xK9sZw52RndXQdorF5FNFoXi2nP9/s1600/pb+cup+protein+shake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBBzbESsED9UYQsQeTX6KSvcRm1u-o9xU2DGqICJNcRmvYcNg_HXEdNruWOKDEhxxmVlcy5huab5Er-QdHcPA9jqWDxCV-T8c6FcaS5Y2aJq32lJ2xK9sZw52RndXQdorF5FNFoXi2nP9/s640/pb+cup+protein+shake+1.jpg" width="608px" /></a></div><div class="separator" style="clear: both; text-align: left;"></div>What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com6tag:blogger.com,1999:blog-8355110443063406372.post-81271138263118547232011-08-15T09:13:00.000-07:002011-08-15T09:13:44.923-07:00Feature on Danica's Daily<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBaH_gqMZ88S-MSM_eF18W8qF1egf0-PuEEiIpC9Pj69IPhi8Hax-rTFxKBGcp9VaoKq15Z5PMsfxYwloEKDMVb5YkWd78wd-pPXOURKBkBEKAcfmgeGAJnSFPMYXIccCyOufOZHE88is/s1600/WM+Pizza+Margherita.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBaH_gqMZ88S-MSM_eF18W8qF1egf0-PuEEiIpC9Pj69IPhi8Hax-rTFxKBGcp9VaoKq15Z5PMsfxYwloEKDMVb5YkWd78wd-pPXOURKBkBEKAcfmgeGAJnSFPMYXIccCyOufOZHE88is/s640/WM+Pizza+Margherita.jpg" width="640px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">While my friend <a href="http://danicasdaily.com/">Danica</a> is away on a trip to the Bahamas for her husband's 40th, she asked me if I'd like to guest post... so if you missed my version of Pizza Margherita, <a href="http://danicasdaily.com/whole-wheat-pizza-margherita-6-points/">come check it out !</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com4tag:blogger.com,1999:blog-8355110443063406372.post-72966230902158372282011-08-10T17:05:00.000-07:002012-09-27T10:05:58.464-07:00Smoked Ham Frittata with Caramelized Onion & Potato<em>Who doesn’t love ‘breakfast for dinner’? Simple, easy, delicious. The frittata I made today has a very short ingredient list, proving once again that flavor doesn’t require complexity. The smoky ham and the sweet, caramelized onions pair beautifully with the creamy Yukon gold potato. Top that off with goat cheese and you’ve got pure perfection. You may be thinking: “What is a frittata? I’ve heard that word, but not sure what it is.” A frittata is basically the Italian version of an omelet that’s cooked over a low heat in a skillet until the edges have solidified, finished in the oven or under the broiler. The ingredient list usually includes: eggs, meat, cheese, vegetables or pasta and often includes herbs. The ham I use here is fully cooked, so if you wanted to, you could dice it up and throw it in without the browning step. I love however to get a bit of caramelization on it and really develop those flavors. Since you’re already taking the time to make caramelized onions, you may as well brown up the ham while you wait If you’d like to lighten it up a bit, feel free to use all egg whites and reduce the amount of cheese. Also, if you’re not a fan of goat cheese, you can use any kind you like here. Serve with hot sauce and a green salad.</em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZw_XcgPczS0m7e1sNCX6mOthC0fe9w4z4PcceKoV7u85llSvUZhqkeG6Qg1Qpq6bsYRtTUFW_X1lQorhbyp5fFi1Yc6DU5Rh2qDZzWkmyr_9sK67fPDdrI1fznmgrZBLdavh_jyaCq8k/s1600/WM+Smoked+Ham+Frittata+with+Caramelized+Onions+%2526+Potato+029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZw_XcgPczS0m7e1sNCX6mOthC0fe9w4z4PcceKoV7u85llSvUZhqkeG6Qg1Qpq6bsYRtTUFW_X1lQorhbyp5fFi1Yc6DU5Rh2qDZzWkmyr_9sK67fPDdrI1fznmgrZBLdavh_jyaCq8k/s640/WM+Smoked+Ham+Frittata+with+Caramelized+Onions+%2526+Potato+029.jpg" width="640px" /></a></div>
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<u><span style="font-size: large;">What You Need</span></u>:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrQk-mXDdtdHu9gfUGZQKT0tc-7bluaLmLXCRS8r_dGA7dbImlxUl825kr6OYi-KlKQ2kewxi4VwAMe5sv0P8LMKaI8Ct26NJztTh7YcEK2OzEpjj0g6Cybztz-lQsO-yASWZktTyh-23/s1600/Smoked+Ham+Frittata+with+Caramelized+Onions+%2526+Potato+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrQk-mXDdtdHu9gfUGZQKT0tc-7bluaLmLXCRS8r_dGA7dbImlxUl825kr6OYi-KlKQ2kewxi4VwAMe5sv0P8LMKaI8Ct26NJztTh7YcEK2OzEpjj0g6Cybztz-lQsO-yASWZktTyh-23/s640/Smoked+Ham+Frittata+with+Caramelized+Onions+%2526+Potato+003.jpg" width="640px" /></a></div>
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6 large eggs (or 1 ½ cups egg white)<br />
6 oz smoked ham, diced<br />
1 large onion <br />
1 medium Yukon gold potato<br />
4 oz crumbled goat cheese<br />
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¼ tsp salt and pepper, divided (or to taste)<br />
1 Tbs olive oil, plus 1 tsp (divided)<br />
Medium sized <strong><u>oven safe</u></strong> skillet (10”)<br />
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<u><span style="font-size: large;">What To Do</span></u>:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcGZdYbcOq2X7w6iXfRfRnTmX3CtXcctT_YLAqS5xTVbsfQFQV43UuzK3_Gv5woFC-AKTYiqN4EnXNqPupzZJUoiRksVjusB68MmQ6DseWPOn94lqNcXxCO42wqbIY0KJew78C_u4_apu/s1600/Smoked+Ham+Frittata+with+Caramelized+Onions+%2526+Potato+007.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcGZdYbcOq2X7w6iXfRfRnTmX3CtXcctT_YLAqS5xTVbsfQFQV43UuzK3_Gv5woFC-AKTYiqN4EnXNqPupzZJUoiRksVjusB68MmQ6DseWPOn94lqNcXxCO42wqbIY0KJew78C_u4_apu/s320/Smoked+Ham+Frittata+with+Caramelized+Onions+%2526+Potato+007.jpg" width="320px" /></a></div>
Pierce your potato with a fork several times and cook in the microwave on high for about 8 minutes or until fork tender. Cook times may vary here as it depends on how large your potato is (mine was 11 oz). Set aside and allow to cool a bit while you work on the rest of the ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuPWnkpQR7PxOZ0BenUjuXAbYeoeXN-25tQFvGNhyzguvVc-c-7gB9Sn4aBxU6VN0jwP1kWgonIk4I2uoY6QRB3HRa-xCd9Rgyraz5XHmthQpdR-tmtprps5xlHcM_iOT_ceA7fRaUAWaZ/s1600/Smoked+Ham+Frittata+with+Caramelized+Onions+%2526+Potato+006.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuPWnkpQR7PxOZ0BenUjuXAbYeoeXN-25tQFvGNhyzguvVc-c-7gB9Sn4aBxU6VN0jwP1kWgonIk4I2uoY6QRB3HRa-xCd9Rgyraz5XHmthQpdR-tmtprps5xlHcM_iOT_ceA7fRaUAWaZ/s320/Smoked+Ham+Frittata+with+Caramelized+Onions+%2526+Potato+006.jpg" width="320px" /></a></div>
Thinly slice your onion while you heat 1Tbs oil in a medium skillet over medium high heat. Once hot, carefully add onion to the pan and reduce heat to medium low. Season the onions with 1/8 tsp salt and pepper. <br />
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Cook onions over medium low heat for 30 minutes, stirring often. When the onions have about 5 minutes to go, heat up your broiler. <br />
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While the onions cook, heat 1 tsp oil in a small skillet over medium high heat. Once hot, add the diced ham and reduce heat to medium. Cook the ham for about 8 minutes or until well browned, then set aside.<br />
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Next you’ll want to cut your potato up into bite sized chunks and set aside.<br />
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Season your eggs with 1/8 tsp salt and pepper and beat with a fork or whisk in a small bowl.<br />
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Combine potato, browned ham and caramelized onion in the skillet you used for the onions and gently mix so that all the ingredients are well distributed. <br />
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Pour your seasoned eggs evenly over the meat and vegetable mixture and top with cheese.<br />
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Allow the frittata to cook most of the way on the burner over medium low heat. This will take about 10 minutes. You’ll know it’s ready when the edges begin to look cooked, but the center is runny.<br />
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Transfer the frittata to the broiler to finish cooking. This will only take about 4 minutes, so don’t go far because you’ll want to watch it so the top doesn’t burn. Serve with hot sauce and a green salad.<br />
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Serves 4-6<br />
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<a href="http://whatscookinwithmary-printablerecipes.blogspot.com/2011/08/smoked-ham-frittata-with-caramelized.html">Print this recipe !</a><br />
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**Edited to add: here are the nutritional stats for 1/6 of the recipe.**<br />
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Bon Appétit!<br />
Mary<br />
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What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com12tag:blogger.com,1999:blog-8355110443063406372.post-72317798772275255572011-08-03T20:57:00.000-07:002012-09-27T10:10:40.562-07:00Pizza MargheritaCaprese salad is one of my very favorites. I love how the sweet summer tomatoes pair with the light, salty fresh mozzarella and the bright, pungent basil. Did you know that basil was originally from India (according to the <a href="http://en.wikipedia.org/wiki/Basil">wiki</a>)?I didn’t either! That’s probably because it’s best known for being in Italian cooking. It’s a close relative to the mint plant, but had a more anise flavor (liquoricey– yep, it’s a word – I just made it up!). Can you tell I love basil? I digress. When you take those same ingredients you use to make a caprese salad and put it on a pizza, it transforms magically while in the oven into Pizza Margherita. Pretty fancy, right? Thought so. The best part about this pizza is that all you need is five simple ingredients. If you want to make your own pizza dough, feel free to, but I like to buy the premade dough from Trader Joe’s here to save time (to save even more time, you could buy a totally premade crust such as <a href="http://www.boboli.com/BoboliProducts.aspx">Boboli</a>). Also, if your store doesn’t carry garlic oil, you can make your own in a snap. Just heat a quarter of a cup of olive oil to a pan over medium low heat and add two smashed cloves of garlic and cook for eight to ten minutes or until the garlic has browned a bit infusing it’s flavor into the oil. Remove the garlic cloves and allow oil to cool slightly and viola, garlic oil. If you’re feeling really, super fancy, you can make your pizza on the grill, but today I’m going to be using a pizza stone in the oven. If you don’t have a pizza stone, a baking sheet will work just fine. Enjoy with a generous squirt of sriracha and red pepper flakes.<br />
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<u><span style="font-size: large;">What You Need</span></u>:</div>
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1 – 16 oz ball of pizza dough (I used whole wheat)<br />
8 oz fresh ovoline mozzarella packed in water, drained, dried & sliced into ¼” pieces<br />
1 ½ large tomatoes, sliced into ¼“pieces & pressed between paper towels<br />
2 - 3 Tbs basil <a href="http://www.ehow.com/video_2345992_make-basil-chiffonade.html">chiffonade</a> (thinly sliced – to taste)<br />
2 Tbs garlic oil<br />
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Salt and pepper (optional – to taste)<br />
cornmeal for pizza stone (if using)<br />
flour for dusting<br />
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<u><span style="font-size: large;">What To Do</span></u>:</div>
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Heat your pizza stone in a 425* oven for 15 – 20 minutes. This ensures that the crust will be nice and crisp on the outside, but doughy on the inside. For best result, take your dough ball out of the fridge while the pizza stone heats (about 20 minutes). Once your dough has come to temperature, roll it out on a well floured surface to about a 12” round. <br />
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Remove the hot pizza stone from the oven and sprinkle with cornmeal to prevent sticking.<br />
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Gently transfer your dough onto it and pierce with a fork all over to prevent bubbles while it bakes.<br />
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Bake the crust for about 10 minutes or until barely browned. Keep your eye on it as you don’t want it to overcook (you’ll be baking it again with toppings).<br />
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After the crust has prebaked, remove from the oven, brush with garlic oil and top with tomato and cheese slices. Season with salt and pepper if using. Bake for an additional 12-15 minutes or until cheese has melted and the crust is nicely browned.<br />
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Remove pizza from oven and top with fresh basil chiffonade. <br />
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Serve with red pepper flakes and hot sauce.<br />
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Makes 8 slices.<br />
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<a href="http://whatscookinwithmary-printablerecipes.blogspot.com/2011/08/pizza-margherita-what-you-need-1-16-oz.html">Print this recipe!</a><br />
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**Edited to add: Here are the nutritional stats for 1 slice.**<br />
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Bon Appetit!<br />
Mary<br />
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**Cook’s Note: On the tomatoes: make sure you really get as much liquid as you can out of the tomatoes. If not, the liquid in them will make your pizza soggy. On the basil: if you don't want to chiffonade, you could simply chop it up to whatever size you desire.**<br />
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What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com11tag:blogger.com,1999:blog-8355110443063406372.post-21779594863548782982011-08-01T20:41:00.000-07:002012-09-27T10:23:00.200-07:00Spicy Greek Grilled Vegetable & Orzo Salad<em>You’ll want to make sure you keep your orzo warm by not rinsing it after it cooks. Instead, I like to toss it with a half teaspoon of olive oil after draining it. When it’s warm, the pasta can better absorb the flavors of the vinaigrette. Now the trick with the olives, peppers and onions is to make sure that everything is the same size. The best way to do this is to quarter your olives first so you know what size you’re going to want your pepper and onion to be. Make this salad as spicy as you like by just dialing up the red pepper flakes. We like really spicy food, so I used a rounded teaspoon here. I recommend starting out with a half of a teaspoon and going from there, making it to suit your taste. Serve at room temperature for best results. If you didn’t feel like heating up your grill, you could sauté the onion and pepper in a teaspoon of oil over medium high heat for about eight minutes or until well browned.</em> <br />
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<u><span style="font-size: large;">What You Need</span></u>:</div>
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½ lb orzo <br />
1 red bell pepper, quarter – remove seeds & membrane<br />
1 medium red onion, sliced horizontally in ½“pieces – leave skin on, it burns off on the grill<br />
½ cup pitted kalamata olives, quartered<br />
2 tsp fresh oregano, minced & divided <br />
2 Tbs lemon juice<br />
3 Tbs olive oil, plus ½ tsp<br />
½ - 1 tsp red pepper flakes (to taste – I use 1+)<br />
¼ tsp kosher salt & freshly cracked pepper<br />
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<span style="font-size: large;"><u>What To Do</u></span>:</div>
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Cook orzo according to the packages instructions in well salted water to <a href="http://en.wikipedia.org/wiki/Al_dente">al dente</a>. Once the pasta is done, drain and toss with ½ tsp olive oil to prevent sticking. Set aside.<br />
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While the pasta cooks, whisk together lemon juice, 3 Tbs olive oil, 1 tsp oregano, red pepper flakes, salt and pepper in a large bowl. Toss the warm pasta into the dressing, mix well and set aside.<br />
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Heat an outdoor grill to 400*. Over a medium high heat, grill onions and peppers until deeply browned on both sides. The time will vary depending on the thickness of your vegetables. Mine took about 15 minutes.<br />
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Cut grilled pepper and onion into ¼ “pieces. They should be about the same size as the quartered olives. Add vegetables, olives and remaining oregano to the pasta and vinaigrette – stir to combine. Serve at room temperature with additional red pepper flakes to pass at the table. <br />
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Serves 6<br />
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<a href="http://whatscookinwithmary-printablerecipes.blogspot.com/2011/08/spicy-greek-grilled-vegetable-orzo.html">Print this recipe.</a><br />
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**Edited to add: Here are the nutritional stats for 1 of 6 generous servings.**<br />
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Bon Appetit! <br />
MaryWhat's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com10tag:blogger.com,1999:blog-8355110443063406372.post-40510440113250923842011-07-25T18:14:00.000-07:002011-07-25T18:32:50.564-07:00Dinner Tonight<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWbnjWayOJoYkbo5sB0b3VDccMH4TrzVu2fc8UIi5_EgsHpANzISgUkYp9RlyNb3QKnQdQNw6gHx8qpjpqDEo0Dv7V9LvIorARbInDn01ak7SglAMEYmnTzt8cNrZel1mIfph09bJXeXL/s1600/Barbecue+Chickpea+Pizza+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWbnjWayOJoYkbo5sB0b3VDccMH4TrzVu2fc8UIi5_EgsHpANzISgUkYp9RlyNb3QKnQdQNw6gHx8qpjpqDEo0Dv7V9LvIorARbInDn01ak7SglAMEYmnTzt8cNrZel1mIfph09bJXeXL/s640/Barbecue+Chickpea+Pizza+010.jpg" t$="true" width="640px" /></a></div><br />
<em>I have been reading </em><a href="http://www.eatliverun.com/"><em>Jenna's blog</em></a><em> since 2008. She blogs about her </em><a href="http://www.eatliverun.com/recipes/"><em>cooking</em></a><em> adventures and several other things like </em><a href="http://www.eatliverun.com/two-books-this-week/"><em>books</em></a><em> she likes and </em><a href="http://www.eatliverun.com/travel/"><em>places she visits</em></a><em> from her home in Northern California. She's always baking up tasty things in her kitchen, so you might want to click over and see some of her other </em><a href="http://www.eatliverun.com/recipes/"><em>recipes.</em></a><br />
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<em>Back to the pizza... I was drinking my coffee this morning and reading some blogs for dinner inspiration and came upon Jenna's recipe for </em><a href="http://www.eatliverun.com/barbecue-chickpea-pizza-with-gouda-and-caramelized-onions/"><em>Barbecue Chickpea Pizza with Gouda and Caramelized Onions</em></a><em>. I loved that she used chickpeas in place of the more traditional chicken here. After looking through the ingredients, I realized I had everything on hand. Perfect! I had to make a few substitutions as I didn't have any Gouda on hand (I've put my substitutions in italics and parenthesis below.).</em><br />
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<a href="http://www.eatliverun.com/barbecue-chickpea-pizza-with-gouda-and-caramelized-onions/"><span style="font-size: large;"><strong>Barbecue Chickpea Pizza with Gouda & Caramelized Onions</strong></span></a><br />
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<em>Recipe from Jenna Weber</em><br />
<em>makes one large pizza (about 8 slices)</em><br />
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Ingredients:<br />
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1 batch <a href="http://www.eatliverun.com/the-best-pizza-dough/">The Best Pizza Dough</a> <em>(I used 1 - 8oz ball of prepared dough)</em><br />
1 can chickpeas, drained and rinsed <em>(I used about 1 cup)</em><br />
1 bottle barbecue sauce of choice (I loved the Trader Joe’s kind! - <em>me too!</em>)<br />
1 large yellow onion<br />
1 T olive oil<br />
8 oz Gouda cheese, freshly grated <em>(I used a blend of smoked cheese & goat feta)</em><br />
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Directions:<br />
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Make the pizza dough according to recipe directions. Note that one recipe makes two large pizza crusts so you may want to freeze half the dough for later.<br />
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Heat the olive oil up in a large, heavy-bottomed pot. Slice the onion very thinly and cook in the olive oil for about 30 minutes on low heat, until deeply golden and caramelized. Stir frequently! You don’t want to burn this.<br />
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Preheat your oven to 450 degrees.<br />
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Roll out your pizza dough into a large rectangle or circle. Drizzle with barbecue sauce (you’ll probably only use 1 cup sauce). Sprinkle with cheese then layer with chickpeas and caramelized onions.<br />
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Reduce oven temperature to 425 and bake pizza on a lined baking sheet for 15 minutes, or until cheese has melted and the crust is done. Let cool then cut into slices and serve.<br />
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Time:<br />
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30 minutes (does not include time to make pizza dough)<br />
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**Cook's Note: The onions take 30 minutes and then you have to bake the pizza, so <span style="background-color: white;">total cook time is more than 30 minutes.**</span>What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com9tag:blogger.com,1999:blog-8355110443063406372.post-32190918200470534072011-07-22T16:46:00.000-07:002012-10-05T16:00:08.449-07:00Orzo Salad with Asparagus & Creamy Dill Dressing<em>When I originally scrawled out my notes for this recipe I was going to use green beans, but once I got to the store and saw the asparagus, it looked too beautiful not to use. The tiny, tender stalks were calling my name. If your asparagus is a bit thicker, you will want to add a minute to its cook time. Knowing I wanted to grill salmon tonight, I decided dill would be my herb of choice here, but you could use any herb you like (i.e. parsley, cilantro, thyme). If after refrigerating the salad it seems a bit dry, add one tsp lemon juice and a half tsp honey. If it’s still dry add a splash of milk or half and half to get things moving. Serve with grilled salmon, a wedge of lemon and sriracha.</em> <br />
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<u><span style="font-size: large;">What You Need</span></u>:</div>
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½ lb orzo<br />
½ lb asparagus, cut into ½“pieces<br />
3 Tbs fresh dill, minced and divided (to taste)<br />
2 Tbs mayo<br />
1 Tbs plain Greek yogurt , or an additional Tbs of mayo (I used 2%)<br />
1 ½ Tbs lemon juice<br />
1 tsp honey<br />
¼ tsp kosher salt & freshly cracked black pepper (to taste)<br />
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<div style="text-align: center;">
<u><span style="color: black; font-size: large;">What To Do</span></u>:</div>
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Cook orzo in well salted water (or broth) according to the packages instructions. Add the asparagus during the last minute of cooking. Rinse orzo and asparagus thoroughly with cold water to stop the cooking process.<br />
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While the pasta cooks, whisk together 1 Tbs of the dill, mayo, yogurt, lemon juice, honey, salt and pepper, then refrigerate.<br />
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Combine dressing, pasta, asparagus and remaining dill and mix well. Allow salad to meld in the fridge for as long as possible. It will still be tasty if you eat it right away, but if you have the time, make it a few hours ahead.<br />
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<a href="http://whatscookinwithmary-printablerecipes.blogspot.com/2011/07/orzo-salad-with-asparagus-creamy-dill.html">Printer Friendly Version</a><br />
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**Edited to Add: makes 4 - heaping 1/2c servings<br />
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Nutritional Stats for 1 Serving<br />
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Bon Appétit!<br />
MaryWhat's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com6tag:blogger.com,1999:blog-8355110443063406372.post-86932361306240323932011-07-20T14:04:00.000-07:002011-07-20T14:04:51.285-07:00Wordless Wednesday<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhyphenhyphen6kh9NpSD3nq9yvfm8o0VbSsjlvBV6rhxP3jKKG83sObdKlc4QsdMQIE7RCsyYHcjlB5JGjafcmFQTzj2By0Ob-dvdWUyT9GELcYCpHAWqWSvm0ZBErvoIUsSaTo8IQfnG5VpUNaOXx/s1600/garden+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhyphenhyphen6kh9NpSD3nq9yvfm8o0VbSsjlvBV6rhxP3jKKG83sObdKlc4QsdMQIE7RCsyYHcjlB5JGjafcmFQTzj2By0Ob-dvdWUyT9GELcYCpHAWqWSvm0ZBErvoIUsSaTo8IQfnG5VpUNaOXx/s640/garden+005.JPG" t$="true" width="640px" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDqtI9VMcstaASLdOnDrxj9IfnTaDJgsMiK05o-e-6_mvijmHT876G-9GoZOgqCf9egJvMpEs90BhwM0pLHTai8VPf9zOFkWKjyq-6bcCPqZrUmPY0khJX8kCfB288byvE9n7jzbSdZDQQ/s1600/garden+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDqtI9VMcstaASLdOnDrxj9IfnTaDJgsMiK05o-e-6_mvijmHT876G-9GoZOgqCf9egJvMpEs90BhwM0pLHTai8VPf9zOFkWKjyq-6bcCPqZrUmPY0khJX8kCfB288byvE9n7jzbSdZDQQ/s640/garden+021.JPG" t$="true" width="640px" /></a></div>What's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com1tag:blogger.com,1999:blog-8355110443063406372.post-36842923357337285982011-07-14T16:13:00.000-07:002011-07-14T16:13:49.182-07:00Roasted Red Pepper Hummus<em>I went into the fridge yesterday hoping to snack on some roasted red pepper hummus and carrots, but the last bit of hummus had gotten moldy whilst it waited to be eaten. Blasphemy! Since I had just been to the store, I was not willing to go back for that one thing. I closed the fridge, began rummaging around in the pantry and discovered I had everything I needed to make my own red pepper hummus. My goal here was to make it taste as much like the Trader Joe’s recipe as possible with an extra garlicky kick. The ingredient list was pretty simple, so I figured I should give it a whirl. If you’re not sure what tahini is, it’s roasted, ground sesame seeds. You can find it at most health food stores and definitely at Trader Joe’s, Henry’s & Whole Foods (or even <a href="http://www.amazon.com/">Amazon</a>). We like our food really garlicky in this house, so start with 1 tsp garlic powder and go from there. Also, if you prefer your hummus a bit thinner, add a tablespoon of water at a time until desired consistency. Enjoy as a sandwich spread, dip for veggies and pita chips or eat straight up with a spoon.</em><br />
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<div style="text-align: center;"><u><span style="font-size: large;">What You Need</span></u>:</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaERW7ncXPQlfk24PCN8U496AIZTg8iyBTIBv073ihFM-D1pB9UFOHgx7Hw43piPTBrfVCbUeRjFv9OEds9yxkxxXK3w0WzgLiOr5BoS1Ot6GN4zzffi0od1dd3X6V0dEYgU7ED7kKzxdz/s1600/1+roasted+red+pepper+hummus+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaERW7ncXPQlfk24PCN8U496AIZTg8iyBTIBv073ihFM-D1pB9UFOHgx7Hw43piPTBrfVCbUeRjFv9OEds9yxkxxXK3w0WzgLiOr5BoS1Ot6GN4zzffi0od1dd3X6V0dEYgU7ED7kKzxdz/s640/1+roasted+red+pepper+hummus+ingredients.jpg" width="640px" /></a></div><br />
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1 – 15 oz can garbanzo beans (preferably no sodium), drained and rinsed <br />
½ - 10.4 oz jar roasted peppers (about ½ cup) - I used paquillo peppers<br />
2 Tbs tahini<br />
2 Tbs lemon juice<br />
2 Tbs canola oil (any light colored oil would work)<br />
¼ tsp salt<br />
1 - 1 ½ tsp garlic powder (to taste)<br />
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<div style="text-align: center;"><u><span style="font-size: large;">What To Do</span></u>:</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcT1ddViThLrxWL4EZ2dsSXRUlhDasJdtlTH8fcq6Jh0WgmJeXsRfd2lEMPSNs6FRi-7yPe-tT2VRKqapgHWg42yATBS8KVDoJ7UiRPfDUVq7zezeXWNfsqXX5h9yKdVcQm5zYVV02dotX/s1600/2+roasted+red+pepper+hummus+in+blender.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcT1ddViThLrxWL4EZ2dsSXRUlhDasJdtlTH8fcq6Jh0WgmJeXsRfd2lEMPSNs6FRi-7yPe-tT2VRKqapgHWg42yATBS8KVDoJ7UiRPfDUVq7zezeXWNfsqXX5h9yKdVcQm5zYVV02dotX/s320/2+roasted+red+pepper+hummus+in+blender.jpg" width="320px" /></a></div>Process all ingredients in a blender or food processor until smooth. Refrigerate until ready to use.<br />
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This recipe yields about 2 cups of hummus.<br />
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1 Tbs is about 27 cal, 1.5g fat, 1g protein, 3g carbs, 1g fiber, 22mg sodium <br />
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<a href="http://whatscookinwithmary-printablerecipes.blogspot.com/2011/07/roasted-red-pepper-hummus-what-you-need.html">Printer friendly version.</a><br />
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Bon Appétit!<br />
MaryWhat's Cookin' with Mary?http://www.blogger.com/profile/04580104442514407373noreply@blogger.com14