tag:blogger.com,1999:blog-77278959204677103332024-02-19T07:03:01.049-08:00LAF in the KitchenAnonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-7727895920467710333.post-50838753120134851092013-05-18T16:38:00.000-07:002013-05-18T16:40:45.836-07:00Ceviche...the warm weather treat.<span style="font-family: Times, Times New Roman, serif;">One of my favorite things about living in the "Little Mexico" portion of Oakland was a small, outdoor dining, sort of hole-in-the-wall looking restaurant called <span style="background-color: white; color: #c41200; line-height: 22px; text-align: left;">Mariscos La Costa </span><span style="background-color: white; line-height: 22px; text-align: left;">on International and 36th.</span><span style="background-color: white; line-height: 22px; text-align: left;"> </span><span style="background-color: white; line-height: 22px; text-align: left;">For me, the number one sign of a good ethnic restaurant is the clientele are predominantly the ethnicity of the restaurant. Such is the case with La Costa. Their food is fantastic overall, but their ceviche....oh their ceviche is fantastic! So much so that both of my daughter's would attack me when I walked in the door with ceviche in my hand. We tried many other ceviche in the area (the Fruitvale are is a phenomenal food find), but none came close to La Costa.</span></span><br />
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<span style="background-color: white; line-height: 22px; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">So when we moved back to the midwest, my daughter simply could not live without ceviche. Whenever I asked her what she wanted to eat, she would always say CEVICHE! She went on a trip to Costa Rica and she was so ecxtied to eat ceviche down there. I had to start making it at home. Well, I have played around with it, and often will use what looks good and fresh and wild caught in the fish department. I don't really have a 'recipe', but more of a list of things I use. The beauty of ceviche is you can play around with it, with the type of fish or shrimp you use, the level of heat. So here is my lastest ceviche-</span></span><br />
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<span style="background-color: white; line-height: 22px; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">Ingredients:</span></span><br />
<span style="background-color: white; line-height: 22px; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">1 lb wild caught bay shrimp ( you can use larger shrimp, I prefer bite sized portions, so if using larger shrimp I suggest cutting into chunks)</span></span><br />
<span style="background-color: white; line-height: 22px; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">1/2 wild caught tilapia (again, use whatever mild white fish you like. In the Yucatan, fisherman made us beracuda ceviche straight off the boat. Amazing!)</span></span><br />
<span style="background-color: white; line-height: 22px; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">2 good sized ripe tomatoes, seeded and chopped</span></span><br />
<span style="background-color: white; line-height: 22px; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">1 large English cucumber(seedless), peeled and chopped</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">3/4 of a large red oinion, chopped</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">2 good sized jalapeno, seeded and diced (seeds and white membrane carry the heat, so add accordingly)</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">1 bunch cilantro, rinsed, dried and rough chop</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">juice of limes and a bit of lemon to cover</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">zest of 1 good sized lime</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">salt to taste</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">Traditional ceviche cooks the fish via the acid in the lemon and lime juice. I find the best flavors occur when this method is used. However, I know many people who get freaked out by this. So, if you feel more comfortable, you can blanch your seafood for 1-2 minutes in boiling water and then immediately rinse in cold water to stop cooking. Pre-cooked fish becomes rubbery, in my opinion, so a quick flash of heat and straight into an ice bath, if you choose this method.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">This recipe is done the traditional way, so if you pre-cook your seafood, you can combine all ingredients straight away and simply season with salt and let the flavors meld together.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">Traditionally prepared shrimp and tilapia:</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">In a non-reactive bowl (I use a large glass bowl), combine the raw shrimp (deveined) and tilapia and start squeezing lime juice. It's hard to say how much or how many, as it greatly depends on the size and juiciness of the limes and lemons, so I can only say you want to use roughly 3/4 lime juice and 1/4 lemon. </span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">**tip** to get the most juice out of your lemons and limes, have them at room temperature. Prior to squeezing, roll the fruit under your hand, applying a bit of pressure, to release the juices. Alternatively, you can place the fruit in the microwave for 10-15 seconds.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">Once the seafood is cover to the top with lime/lemon juice, add jalapenos, zest of one lime and 1 teaspoon of sea salt. Stir well and then pat down seafood to ensure all flesh is covered. Wrap tightly and place in the refrigerator for approximately four hours.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">When seafood is opaque, remove from the fridge and add in the rest of the ingredients and sitr well. taste and adjust seasoning. Rewrap and refrigerate for an additional hour at least. Ceviche is better the next day, after all flavors marry. </span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">Taste before serving and make final adjustments to your liking.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">Classically, ceviche is served with tostadas, a wedge of lime and sliced avocados. We often serve it with thick, crispy tortilla chips and a big bottle of Tapatio sauce.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">As you can see, there is lots of play in this recipe. So discover your inner Latin spirit and create your own fabulos ceviche recipe!</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">Enjoy!</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">Life's a Feast</span></span></div>
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Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com0tag:blogger.com,1999:blog-7727895920467710333.post-85324638318338480342013-04-10T12:10:00.001-07:002013-04-10T12:12:48.326-07:00Feed The Body What It Needs<span style="font-family: Helvetica;">I hear so many people mention how they don't think protein shakes/ smoothies or juices work for them in the morning, because the are starving just a few hours later. </span><br />
<span style="font-family: Helvetica;">When you drink a smoothie or juice, you are giving your body nutrients that are readily available to your system. The nutrients are absorbed quickly because the body doesn't need to 'digest' anything.</span><span style="font-family: Helvetica;">This has triggered your metabolism. Your smoothie/juice has been used up. </span><br />
<span style="font-family: Helvetica;"><br /></span>
<span style="font-family: Helvetica;">Your body is telling you it needs more 'fuel' to keep you going and keep your blood sugar level. Don't fight your body, feed your body. This is a simple key to healthier living, STOP trying to fight against your body. If we simply listen to our body and make healthy choices when it tells us we are hungry, we can alleviate this sense of starvation or deprivation.</span><br />
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<span style="font-family: Helvetica;">If you have a healthy smoothie or juice in the morning, within a few hours you will most likely feel those hunger pangs. A few small adjustments in your day can keep you feeling happy and full and no blood sugar crashes. </span><br />
<span style="font-family: Helvetica;">Things to keep in mind when eating more frequently, keep it small and balanced. Remember to have a good balance of protein, complex carbs (yes, I said eat carbs), and fat. We have been led to astray to believe we must starve our bodies of carbohydrates and fats, when, in fact, these are essential to proper body function. It is key to make smart and healthy choices. </span><br />
<span style="font-family: Helvetica;"><br /></span>
<span style="font-family: Helvetica;">When you need a mid-morning or mid-afternoon snack, think light but filling:</span><br />
<span style="font-family: Helvetica;">A lettuce wrap filled with black beans and a slice of cheese topped with salsa</span><br />
<span style="font-family: Helvetica;">Cottage cheese in half an avocado</span><br />
<span style="font-family: Helvetica;">A handful of raw soaked almonds and an apple</span><br />
<span style="font-family: Helvetica;">An apple and slice of cheese</span><br />
<span style="font-family: Helvetica;">Half a sprouted wheat bagel with yogurt cheese spread and tomato slices</span><br />
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<span style="font-family: Helvetica;">The purpose is to feed your body the fuel it needs to function. This will continue to trigger your metabolism. Small meals keep the body 'fueled' so it doesn't think it is going into starvation mode. When the body thinks it's being starved, it saves fat and uses muscle protein first. When you keep the body fueled throughout the day, it keeps the metabolism high and the body turns to those fat cells for more energy. </span><br />
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<span style="font-family: Helvetica;"><br /></span>
<span style="font-family: Helvetica;">A great tip is to always have healthy options in your car, purse or bag, at the office or at home:</span><br />
<span style="font-family: Helvetica;">Plenty of fresh water, preferably flouride/chorline free</span><br />
<span style="font-family: Helvetica;">Raw almonds - great protein and fiber source</span><br />
<span style="font-family: Helvetica;">Bananas</span><br />
<span style="font-family: Helvetica;">A high quality or homemade protien bar</span><br />
<span style="font-family: Helvetica;">An Apple </span><br />
<span style="font-family: Helvetica;">Natural nut butter with apples or celery</span><br />
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<span style="font-family: Helvetica;">When it comes to lunch and dinner, keep these same tools in mind. Your protein source should be no larger than your fist, around 3-4 ounces typically, complex carbohydrates about the size of your palm and greens/veggies the size of both hands cupped together. Remember to eat small amounts of healthy fats. Avocado, good quaility olive oil or unrefined coconut oil, hemp or flaxseed oil and high quality butter are good sources and our body needs them. The brain is predominantly made of fat.</span><br />
<span style="font-family: Helvetica;"><br /></span>
<span style="font-family: Helvetica;">If you keep these simple tips in mind and plan accordingly, those mid-morning munchies can be tamed with ease, without guilt or the blood-sugar crash.</span><br />
<span style="font-family: Helvetica;"><br /></span>
<span style="font-family: Helvetica;">Be Well-</span><br />
<span style="font-family: Helvetica;">Angela</span><br />
<span style="font-family: Helvetica;">Namaste</span><br />
<span style="font-family: Helvetica;"><br /></span>
<span style="font-family: Helvetica;">Lifesafeastllc.com</span><br />
<span style="font-family: Helvetica;"><br /></span>Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com0tag:blogger.com,1999:blog-7727895920467710333.post-18853277375417487412013-04-01T16:38:00.001-07:002013-04-01T16:40:15.962-07:00Easy Peasy Lemon Squeezy Natural Dishwasher DetergentOf course, everyone likes to save a penny or two, which this recipe is great for. But I also love to not use chemicals to clean my dishes. So this recipe was sent to me by a friend and I had to give it a try. All of the ingredients I already had on hand, so that made it even better. I was already making a homemade powdered dish washing detergent, but I loved that these became cubes. Pop them in and turn it on.<br />
You can't get easier than that!<br />
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So here is what you need:<br />
Borax<br />
Washing Soda (NOT baking soda but washing soda, sold in the laudry isle)<br />
Espom salt<br />
Lemon juice<br />
Ice cube trays<br />
Mixing bowls - 2 to be exact<br />
Wooden spoon<br />
Measuring cup<br />
Measuring spoon<br />
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In a large bowl, place 1 cup of Barax, 1 cup of Washind Soda and 1/4 cup espom salt and stir well.<br />
Once they are well incorporated, working in batches, take one cup of the mixture and place it into the other bowl and add 4 tablespoons of the lemon juice. It will fizz up a bit, so don't worry.<br />
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Mix well. You want a damp and sticky mixture, but not a soupy mixture. When it is done. it should look like this:<br />
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Now, lay out your ice cube tray and start with a small amount of mixture and press it into the bottom of the tray. You do not want any air pockets, so by adding a little but at a time and pressing it down, you get a nice, compact cube.<br />
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Continue until you fill your tray or run out of mixture. The repeat the process again. Logically speaking, this is done in batches, so if you fill your trays and have left of powdr, you can store it in a baggie or container, but once the lemon juice is in the mix, it will get hard as a rock! Lesson learned.<br />
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Once you have your tray or trays filled, set them in a dry location. I set mine outside, as it was a crisp and sunny day. Allow to sit until they are completely dry (timing depends on weather and temperature and humidity and such). When they are dry, pop them out of the ice cube trays and voila!<br />
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You really can't get much easier then that, now can you?<br />
To store, I keep them in a ziploc bag. I use one cube per wash cycle.<br />
Things you can add: Essential oils for extra disinfecting, like Tea Tree. Lavender for a soothing scent, anything you like. I add 20 drops into the mixture when I add the lemon juice.<br />
For additional sanatizing and to help with spots on glasses, I add white vinegar to my 'rinse aid' compartment.<br />
We also live in the country and our well watr is highly mineralized, so I need to use Lemi-Shine in my dishwasher as well.<br />
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Have fun and enjoy making a safe, natural and economical alternative to commercial detergents!<br />
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Life's a Feast!!Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com0tag:blogger.com,1999:blog-7727895920467710333.post-59906829610108833072013-02-28T15:00:00.000-08:002013-02-28T15:09:32.768-08:00White Bean and Kale SoupIt's late winter, the snow just keeps on falling and the tempertures just keep staying COLD!!! What what do I do when I am feeling the winter blues? I throw on a pot of soup. Something hearty and warm, healthy and delicious. Whate bean and kale! Yep, that is what is on the menu.<br />
What I love about make soup, it there are no real rules. You throw things in a pot and season until it tastes good. It is perfect for that "clean out the refrigerator' day!<br />
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For this soup, I used the basics:<br />
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1 pound dried white beans, rinsed and picked.<br />
2 white onions, rough chop<br />
2 bay leaves<br />
Dash or two crushed red pepper flakes<br />
4 large celery stalks, slice thick<br />
4 large carrots, scrubbed clean, but skin on, sliced thick<br />
A few sprigs of fresh rosemary<br />
5-6 basil leaves, julianned<br />
2 cloves of garlic, diced<br />
1 15 ounce package/can of diced tomatoes<br />
A large bunch of kale (about 3-4 cups) chopped.<br />
water or chicken stock (whichever you prefer, there is also a vegetarian "chicken stock" powder sold in the bulk section of the local HyVee if you like)<br />
sea salt, pepper<br />
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After white beans are rinsed, you can either do the overnight soak (put beans in pot and cover with 6-8 cups of water and let sit for 8 hours or over night), or you can do a quick soak (add beans to the pot and add 6-8 cups of hot water. Bring to a boil and let boil for two minutes. Cover and remove from heat and let stand for an hour. Once beans are soaked, rinse again. Throw beans in pot, add chopped onions and bay leaf. Add 6 cups of water and bring to a simmer. Cover and tilt the lid to let steam escape and cookf or an hour to hour and a half until beans are tender.<br />
Add carrots, celery, garlic, rosemary and basil and add more water or stock to cover vegetables. Add a nice sprinkling of sea salt and stir. Bring to a simmer and cook until vegetables are tender. Add tomatoes and kale and stir. Simmer until kale wilts. Season to taste<br />
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** keep heat low and stir regularly to keep the beans from sticking to the bottom of pan.<br />
** add any vegetable you like, parsnip, trunips, rutabagas, fresh parseley<br />
** play with the seasonings to your liking<br />
**finish with shredded parm if you like<br />
<br />
I love to bake a fresh loaf of bread when I make a pot of soup. Fresh bread and homemade soup go togehter like peas and carrots! ( ;<br />
<br />
Enjoy! Bon Appetite!!Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com0tag:blogger.com,1999:blog-7727895920467710333.post-90629878080850960362013-02-27T15:33:00.000-08:002013-02-27T15:33:59.693-08:00Homemade Laundry DetergentIn today's crazy world, more and more people are looking for ways to not only save money, but to create a more natural and chemical free home. Here is a simple and extrememly cost effective recipe for homemade laundry detergent.<br />
<br />
Ingredients:<br />
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<span style="color: navy; font-family: Arial, Helvetica, sans-serif; font-size: small;">1/3 bar Fels Naptha </span></div>
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<span style="color: navy; font-family: Arial, Helvetica, sans-serif; font-size: small;">½ cup washing soda</span></div>
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<span style="color: navy; font-family: Arial, Helvetica, sans-serif; font-size: small;">½ cup borax powder </span></div>
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<span style="color: navy; font-size: small;">optional: add natural fragrance with essential oils. Add approximately 1/2 to 1 ounce. I use lavender</span></div>
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<span style="color: navy; font-size: small;">Grate the Fels Naptha and place in large pot. Cover with 6 cups of water and heat until soap is melted. Add the washing soda and the Borax and mix until desolved. In a large bucket (I used a 5 gallon bucket) add 4 cups hot water. Pour in soap mixture and stir until well combined. Now add water until mixture is 2 gallons (about 1 gallon 6 cups).</span></div>
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<span style="color: navy;">Place lid over bucket and let sit for 24 hours. It will 'gel up' a bit. But more of a watery gel. You use 1/2 cup of mixture per load of laundry. I use an old liquid detergent container for easier use.</span></div>
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<span style="color: navy;">This is a low suds detergent, so don't worry if it doesn't seem as soapy as the store bought stuff.</span></div>
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<span style="color: navy;">This recipe makes 2 gallons of detergent. Cost per load is below $.20 per load. </span></div>
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<span style="color: navy;">A family favorite. I even converted my "Tide is the only thing I use" spouse!</span></div>
Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com0tag:blogger.com,1999:blog-7727895920467710333.post-16805622243151060102013-02-02T15:46:00.000-08:002013-02-02T15:47:41.610-08:00Carolina Style Pulled PorkThere are several different styles of pulled pork. I, myself, am a big fan of the Carolina style. I am a vinegar fan. I love the spicy tang of the vinegar mop over the sweet tomoato based barbeque pulled pork. But, everyone has their own preference. In order to please the masses, I will make a large batch of the Carolina style pork and then offer a couple of different barbeque sauces on the side. That way, everyone can make their own style. So this is a recipe for spicy Carolina pulled pork, cookeed in the crock pot.<br />
This recipe serves roughly 10-12 pulled pork sandwiches<br />
<br />
Things you'll need:<br />
<br />
A large crock pot<br />
<br />
1 5-6 plus pound Boston butt (bone in pork shoulder). You want these untrimmed (the thick layer of fat still attached)<br />
<br />
Dry rub for pork:<br />
<br />
3/8 cup brown Sugar<br />
1/4 paprika (I prefer smoked Hungarian)<br />
4 teaspoons sea salt<br />
2 teaspoons fresh cracked pepper<br />
2 teaspoons garlic powder<br />
1 tablespoon chili powder<br />
<br />
Combine ingredients and rub mixture on the pork butt. Wrap tightly in plastic wrap and refrigerator for at least 4 hours, but overnight is best.<br />
<br />
Take pork out of the fridge and set out to return to room temperature (about an hour). While the pork is is hanging on the counter, gather -<br />
<br />
1 cup red wine vinegar<br />
1 cup apple cider vinegar<br />
1/4 cup worcestershire sauce (you can use Bragg Amino Acids for a gluten free option)<br />
4 teaspoons crushed red pepper flakes<br />
4 teaspoons honey (I always try to use a local raw honey)<br />
2 tablespoons spicy brown mustard<br />
2 tablespoons garlic powder<br />
1 teaspoon cayenne pepper<br />
4 red onions, quarted<br />
4 yellow onions, quartered<br />
<br />
In a bowl, mix everything, but the onions, until combined.<br />
<br />
Place quartered onions in bottom of crock.<br />
Unwrap park and place on top of onions. Pour 3/4 of vinegar mix over the pork, reserving the rest to add to the shredded pork when done.<br />
<br />
Turn crock pot on low, cover and cook for 7-8 hours (preferred) or high for 4-5 hours.<br />
<br />
Remove pork and onions, place on large cutting board (there will be plenty of juice). Remove the layer of fat and set aside. Using two forks, pull and shred pork and chop onions. Take a small bit of fat (to your liking) and chop up and add to shredded meat nd onions. Through back into crock pot and mix well. Lower the temperature to warm on crock pot.<br />
<br />
Serve with your favorite bun. We prefer kaiser rolls. Serve the extra vinegar sauce on the side, along with any barbeque sauce you like as well.<br />
<br />
We suggest serving with coleslaw for a classic Carolina pulled pork sandwich. <br />
<br />
Enjoy!<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com0tag:blogger.com,1999:blog-7727895920467710333.post-64971023414025647782013-02-02T11:06:00.001-08:002013-02-02T11:29:14.010-08:00Carolyn's Game Day ChiliWith the Super Bowl just days away, here is a great recipe for a crowd pleasing chili, sure to please all fans! And best of all, it is simple to make and easy to mix it up and make it your own!<br />
<br />
Ingredients:<br />
<br />
1 pound dried Pinto Beans or Red Kidney Beans-canned or dried, if beans gives you discomfort, I strongly reccommend that you use dry beans and soak overnight; it will allow for easier digestion.<br />
<br />
6 tablespoons unsalted butter<br />
1 tablespoon vegetable oil<br />
11/2 lb beef chuck steak, cut into 2 x 1/2 inch strips<br />
11/2 lb lean ground beef<br />
2 large onions, chopped<br />
2 good size garlic cloves, minced<br />
1/4 cup chili powder-trust you will need it<br />
2 large tomatoes, seeded and chopped<br />
1 10oz can of green chilies<br />
1 9 oz can of crushed tomatoes, personally this is where I use 16oz can of diced tomatoes<br />
1 teaspoon of brown sugar<br />
2 bay leaves<br />
pinch of dried Thyme<br />
1 teaspoon cayenne pepper, or to taste, I never just use a teaspoon<br />
1 tablespoon of Worchestershire Sauce<br />
11/4 cup of Beef Stock<br />
1 teaspoon of salt, or to taste<br />
1 teaspoon of pepper, or to taste<br />
1 Jalepano chopped-pending on your level of heat-hot chop jalepano with seeds and all, not so hot de-seed and chop<br />
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Preheat oven to 300 F (150 C). Heat half of butter with the oil in a large heavy saute pan over medium heat. Pat the beef strips dry with papaer towels and saute in batches until brown-you do not have to do in batches if your skillet is large enough but you do want an even browning of the beef.<br />
<br />
Transfer beef directly into a large heavy pot or Dutch Oven<br />
<br />
Add ground beef to the saute pan and cook over medium-high heat, breaking up the lumps and until lightly browned. Transfer ground beef and juice directly to the heavy pot or Dutch Oven<br />
<br />
Add remaining butter to the saute pan and stir in the onions, scraping the bottom and sides of the saute pan and cook over medium heat for 3 minutes, add garlic and let cook for 2 more minutes longer. Transfer to pot or Dutch Oven<br />
<br />
Stir the chili powder into the meat mixture and add the reamining ingrediants-except the beans, mix well. Heat to boiling, cover and transfer to oven. Bake for 11/2 to 2 hours or until strips are tender.<br />
<br />
For Dried Beans-place in a pot with cold water, heat to boiling, reduce heat, add some bacon fat and simmer till tender about 1 hour, drain.<br />
<br />
When the meat is tender stir in the "dried" beans or canned beans and return to oven, uncovered, for 30 minutes. If you noticed that your chili is lacking suace add a little more beef stock. This has never happened to me.<br />
<br />
Some extras:<br />
Add roasted corn to this in the last 15 minutes of the uncovered cooking.<br />
Vary your spices to your taste but also add some smoked Hungarian Paprika<br />
Pickled Jalepanos-always a treat<br />
Crunchy Tortilla Strips or Crunchy Jalepano Strips for garnish<br />
<br />
And....Chili is always better the next day!! Enjoy!<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com0tag:blogger.com,1999:blog-7727895920467710333.post-5786383235786573792013-02-02T10:58:00.000-08:002013-02-02T13:36:29.114-08:00Vegetarian Bean ChiliWho said Vegetarians cannot have fun on Game Day!!<br />
<br />
Serves 6 to 8<br />
<br />
<br />
Since this is a Vegetarian Chili use whatever mixture of beans you like. We used light and dark Kidney Beans and Black Beans. You can also serve over rice but we found it was not necessary.<br />
<br />
2 tablespoons of vegetable oil<br />
2 lage onions, chopped fine<br />
1/4 cup chili powder<br />
1 Red Bell Pepper, stemmed, seeded and chopped<br />
1 tablespoon cumin<br />
1 tablespoon paprika<br />
1 teaspoon cayenne<br />
6 good size Garlic Cloves<br />
3 (14.5 oz) cans of diced tomatoes<br />
1 cup of vegetable stock or water (stock is always better)<br />
2 Chipotle Chiles in Adobo sauce, minced<br />
4 (15.5 0z) cans of beans-any combination you would like<br />
1/2 cup chopped fresh cilantro<br />
<br />
Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, bell peppers, chili powder, paprika, cayenne, and cumin. Cook until the vegetables have softened, about 7 minutes. <br />
<br />
Stir in the garlic and cook for 15 seconds. Stir in the tomatoes with their juice, water or stock, chiles and 1/2 teaspoon of salt.<br />
<br />
Bring to a simmer, cover and cook for 30 minutes over medium-low heat.<br />
<br />
Add beans and continue to simmer, uncovered, until the chili is slightly thickened, about another 30 minutes.<br />
<br />
Stir in the cilantro and season with salt and pepper to taste before serving.<br />
<br />
This chili can be prepared up to the point where the cilantro is added, cooled, covered and refrigerated for up to 4 days or frozen for up to 1 month. Reheat over low heat, adding additional water or vegetable stock to adjust the consistency.<br />
<br />
Avocado, Chopped Scallions, Sour Cream, Daiya Cheese (non-dairy cheese), Shredded Cheddar, Crispy Tortilla Strips, Crispy Jalepano Strips, Diced Peppers, Chopped Fresh Cilantro-whatever floats your chili boat!<br />
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<br />Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com0tag:blogger.com,1999:blog-7727895920467710333.post-18189929056855392652013-01-31T14:51:00.000-08:002013-01-31T14:51:18.859-08:00Delicious Easy Homemade Chicken SoupWe are in the heart of cold and flu season, and it is a particularly nasty flu going around. There are many people searching for anything that will comfort them. Nothing is more comforting than homemade chicken noodle soup, and it is easier than you think. This is a recipe i have adapted from my favorite go to guys, America's Test Kitchen.<br />
<br />
The Recipe is easy to follow and is ready with in an hour and a half. Here are the things you need:<br />
<br />
A large dutch oven<br />
For the stock:<br />
<br />
4 lbs of chicken thighs<br />
1 medium onion, chopped<br />
2 bay leaves<br />
2 tablespoons olive oil<br />
2 quarts of fresh water<br />
<br />
Add oil to dutch oven and het until shimmering. Add chicken thighs in batches and brown, about 5 minutes per side. When browned, place in a glass or metal bowl and finish browning the rest of the chicken. Once all chicken is browned, place in bowl and drain fat off of pan. Add chicken back to pot, add onion and stir and cover. Simmer over medium low heat for 20 minutes, until chicken releases juices. After the chicken has released it's juices, add two quarts of water and bay leaves and stir. Cover and simmer for 20-30 minutes to allow the flavor to build. After stock has simmered, set asdie until cool and then strain. Remove chicken to be shredded for soup and dispose of bones and onions.<br />
<br />
For the soup:<br />
2 tablespoons olive oil<br />
1 medium onion chopped<br />
1 large carrot sliced<br />
1 celery stalk sliced<br />
1 clove garlic, minced<br />
1 bay leaf<br />
shredded chicken from stock<br />
2 quarts of homemade stock<br />
<br />
In large pot or dutch oven, heat oil until shimmering. Add onion, carrot and celery and sautee until starting to get tender. Add garlic and stir for 30 seconds. Add stock and bay leaf and bring to a simmer. Simmer for 10 minutes. Add chicken and simmer for an additional 10 minutes. Season with salt and pepper, to taste.<br />
<br />
This is where it gets fun, you can add other seasonings or spices if you like. Fresh parsely or ginger, a dash of lemon juice or zest for a pop of flavor. You can also add kale for a nice healthy addition too.<br />
If you like, add fresh noodles, and simmer in soup for 20 minutes.<br />
Enjoy the healthy, nutritious warm comforting goodness of homemade chick soup!<br />
<br />
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look for more recipes at lifesafeastllc.com<br />
follow us at facebook.com/lifesafeastllc<br />
Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com0tag:blogger.com,1999:blog-7727895920467710333.post-70844924795537031732012-12-03T19:15:00.000-08:002012-12-03T19:15:36.949-08:00Holiday Wow In A Puff Pastry Pillow (vegetarian)<div style="text-align: center;">
<span style="font-size: large;"><b>Savory butternut Squash Turnovers</b></span></div>
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Butternut Squash Turnovers courtesy of Jeremy Sommer via Food&Wine<br />
<br />
1/4 cup extra virgin olive oil<br />
3 large leek, white parts ply, cut into 1 inch dice<br />
1/2 pound shitake mushrooms, stems discarded and caps sliced 1/4 inch think<br />
2 garlic cloves, chopped<br />
2 tablespoons fresh thyme<br />
salt and pepper<br />
<br />
2 pounds butternut squash-peeled, seeded and cut into 1/2 inch dice<br />
14ounces puff pastry, thawed, if frozen<br />
3/4 pounds goat cheese<br />
1 large egg, lightly beaten<br />
<br />
Preheat oven to 375º. In a large skillet, heat 2 tablespoons of olive oil. Add diced leeks and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add shitake and cook, stirring often, until the liquid has evaporated, about 5 minutes. Add garlic and thyme and stir, cooking for two minutes. Season to taste with salt and pepper, put in bowl and set aside.<br />
<br />
Lin large rimmed dish with parchment paper. In a large bowl, toss squash with 2 tablespoons of olive oil and season with salt and pepper. Spread out squash and bake for 25 minutes or until softened and starting to brown. Remove from oven and add squash to the leek and mushroom mixture and toss.<br />
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Line another large rimmed baking sheet with parchment paper. On a lightly floured work surface, gently roll out puff pastry into twelve 4-inch squares. Spoon squash mixture (about 2 tbsp) into center or each square and add 2 tbsp of goat cheese. Lightly brush the edges of the squares with the beaten egg. Fold the squares over to form triangles and crimp the edges decoratively with a fork.<br />
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Arrange turnovers on parchment lined baking sheet, about an 1/2 inch apart. Brush with egg and bake until golden brown. Approximately 20-22 minutes.<br />
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***Note form laf kitchen***<br />
These can easily be made into appetizer size but cutting the squares in half. I find it easier to fill the smaller squares by pureeing the squash mixture, adding 2 tablespoons of cream.<br />
then use a piping bag or Ziploc with a tip cut off to pipe the squash mixture into the squares and then add goat cheese. These are good warm and room temperature.<br />
<br />Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com0tag:blogger.com,1999:blog-7727895920467710333.post-58861580690075882582012-12-03T17:22:00.000-08:002012-12-03T17:22:06.502-08:00Bacon, Fennel and Apple Chutney<br />
When you are planning a holiday party, it is important to mix things up and create dishes that can be mixed and matched. This is a recipe for a chutney that can be served alone or served with cheese or with pork.<br />
Another treat from Food&Wine<br />
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Bacon, Fennel and Apple Chutney courtesy of Ben Towill<br />
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<br />
1/2 lb applewood smoked bacon, cut into 1/2 inch dice<br />
1/2 medium onion, cut into 1/2 inch dice<br />
1 medium fennel bulb-halved, cored and cut into 1/2 inch dice-plus 1 tablespoon chopped fennel fronds<br />
2 thyme sprigs<br />
2 garlic cloves, minced<br />
1 granny smith apple-peeled, cored and cut into 1/2 inch dice<br />
1 teaspoon ground fennel seeds<br />
1 tablespoon fresh lemon juice<br />
1 teaspoon finely grated lemon zest<br />
1 teaspoon sugar (I never add as much sugar, but I prefer tart)<br />
salt and pepper<br />
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30 baguette slices, brushed with olive oil and toasted<br />
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Heat a large skillet, add bacon and cook over moderate heat until crisp, about for-5 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons of fat from the skillet.<br />
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Add onion to skillet and cook over moderate heat until softened, about 3 minutes. Add fennel, thyme, garlic and apple. Cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add lemon juice and zest, sugar(if you add it) and fennel fronds. Remove from heat and season with salt and pepper. Let cool to room temperature. Discard the thyme sprigs and add bacon. Mix well and serve with baguette rounds.<br />
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***Notes from laf kitchen***<br />
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This chutney is delightful on it's own, but we happened to have Glouchester Huntsman cheese as well, and may I say YOU MUST TRY THIS COMBINATION!!! This is the picture above.<br />
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Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com0tag:blogger.com,1999:blog-7727895920467710333.post-10793716557298939022012-12-03T16:58:00.001-08:002012-12-03T17:20:49.757-08:00Impressing the in-lawsSo we were set to go and spend Thanksgiving with Carolyn's family this year. After the goodies we put up last year, we were immediately assigned appetizers this year. and yes, assigned. Carolyn has a very organized family. Last year we got a spread sheet to identify everyone's duties. It keeps things entertaining in the large family of seven children.<br />
so, with our assignment, the brain went into overdrive. You know, you can't make the same things as last year. There is an expectation to wow, right? (okay, so it's my expectation, but still...) So I start looking around for fun new festive ideas. I came across the Food & Wine Thanksgiving appetizer page on the internet. SCORE!!!!! So I planned on making a lovely Autumnal spread for the family gathering, then boom! Carolyn is just not feeling well. We stay home. So what to I do with all of my exciting new recipes? Make them all anyway. I had a delightful spread laid out before me, and the sometimes conscious Carolyn for our Thanksgiving nosh. These little babies were so yummy and beautiful, I had to share. So if you are looking for something to impress the in-laws, or any holiday party, here are a couple of appetizers to knock their socks off!!<br />
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Warm Camembert with a Wild Mushroom Fricassee<br />
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This recipe is from the amazing Daniel Boulud via Food & Wine<br />
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1/2 cups walnut pieces<br />
1 8-ounce wheel of ripe room temperature Camembert in it's wooden box<br />
1 tablespoon of walnut oil<br />
3/4 pound wild mushrooms, trimmed, caps thinly sliced<br />
salt and pepper<br />
1 shallot, minced<br />
2 tablespoons chopped flat leaf parsley<br />
2 large sage leaves minced<br />
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sourdough toasts for serving<br />
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Preheat oven to 350º. Spread walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Remove and set aside. Lower the oven temperature to 300º<br />
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Remove camembert from box, unwrap and return to the bottom half of box and set on a baking sheet. Place in 300º oven for about 10 minutes.<br />
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Meanwhile, in a large skillet, heat walnut oil. Add mushrooms and season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook until lightly brown, stirring, for about 3 minutes longer. Add shallot and cook until softened, around 2 minutes. Stir in parsley and sage; season with salt and pepper.<br />
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Invert the Camembert onto a platter. Stir the walnuts into the mushroom and spoon over the cheese. Serve with toasts.<br />
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***notes from the laf kitchen***<br />
A good quality olive oil can be substituted.<br />
When choosing wild mushrooms, I used portabello, oyster, shitake and wood ear. I will skip the wood ear next time. They were almost too earthy and a bit overpowering, and tend to be best in asian style soups and stews where they can really soak and soften for a long time.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com0tag:blogger.com,1999:blog-7727895920467710333.post-32136715465404615492012-11-25T18:25:00.000-08:002012-11-25T18:30:56.406-08:00Holy My Moly Banana Toffee Pie!So a friend told me about this great pie she makes. Banana toffee pie. I say, great, give me the recipe. This is all over text, you know. She says, great, I'll email it to you later, I say great. She proceeds to tell me about the heavenly of this pie. how she could eat a whole pie herself. She can't wait. The next thing I know, I am getting the pie recipe via text!<br />
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So here we go. this is what you need for an easy peasy banana toffeeasy pie. A super quick, gotta have a dessert in a flash, pie.<br />
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Ingredients:<br />
Graham cracker pi crust (make yourself is always better, but a ready-to-go is a godsend in a pinch)<br />
1 1/2 cans of sweetened condensed milk converted to toffee (recipe follows)<br />
3-4 bananas<br />
Whipped cream (I prefer hand made, but a can of Redi-Whip works in a pinch too)<br />
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Langest part of the recipe is making the toffee. I wouldn't have believed this myself, had I not heard it from my friend, who's grandmother taught her this trick.<br />
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In a large pot, bring at least four cups of water to a boil. As suggested to me, make several cans of toffee at a time. They keep in the cabinet for months, for just such an occasion. Take four cans (if you are bulking) of sweetened, condensed milk and remove the label . <br />
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Add the bare cans to the pot of boiling water, making sure the cans are fully submerged. Boil for 2.5 to 3 hours, making sure the cans are always under water. I have well water, and it takes a bit longer to boil and cook cook, so I lean towards 3 hours for a darker toffee. </div>
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After 2.5-3 hours, remove cans from boiling water and set on cooling rack and allow to cool fully. They can then be stored in the cabinet for a few months. </div>
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To make the pie:</div>
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You can either make your pie crust from scratch, which is very easy, or grab a pre-made, as this pie screams last minute guests!</div>
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Home made graham cracker pie crust:</div>
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<ul style="background-color: white; color: #111111; font-family: Verdana, sans-serif; font-size: 12px; line-height: 18px; text-align: -webkit-auto;">
<li>1 ½ c. graham crackers – 1 package of 9-10 crackers</li>
</ul>
<ul style="background-color: white; color: #111111; font-family: Verdana, sans-serif; font-size: 12px; line-height: 18px; text-align: -webkit-auto;">
<li>1/3 c. sugar</li>
</ul>
<ul style="background-color: white; color: #111111; font-family: Verdana, sans-serif; font-size: 12px; line-height: 18px; text-align: -webkit-auto;">
<li>6 Tbs. butter, melted</li>
</ul>
<ul style="background-color: white; color: #111111; font-family: Verdana, sans-serif; font-size: 12px; line-height: 18px; text-align: -webkit-auto;">
<li>½ tsp. cinnamon</li>
</ul>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">Ground graham crackers until fine. Rolling over crackers in a sturdy zippie bag with a rolling pin works nicely, as does a food </span></span><span style="line-height: 18px; text-align: left;"><span style="font-family: Verdana, sans-serif;">processor. Once finely ground, add graham crackers and other ingredients in a bowl and mix well. Add to pie pan, and press in well, being sure to work up the sides. Bake in 375 degree oven for seven minutes.</span></span></div>
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Take 3-4 bananas and slice them into graham cracker crust evenly. Take can of toffee and pour over bananas and let set until dispersed. Add more toffee is necessary. Refrigerate for an hour to set. </div>
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Top with fresh whipped cream.</div>
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To whip cream, add 2 cups of heavy whipping cream in a bowl, turn electric mixer on and mix at medium until frothy. Add 2 teaspoons vanilla and a tablespoon of confectioner's sugar and turn mixer to high and whip until medium stiff peaks occur. Serve.</div>
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And there you have it! You will love this toffee recipe! So easy and so darned good! I have eaten two pieces already. In two days. This is huge , for me. </div>
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ENJOY!!!</div>
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<br />Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com0tag:blogger.com,1999:blog-7727895920467710333.post-32826074405957602012-09-25T16:34:00.000-07:002012-09-25T16:36:49.503-07:00Pulling things back into perspective.Is in a matter of a few short months, I decided to go back to school. Then we found out we had to move, because it would seem our landlord went a little crazy. Stressful. Add to that we couldn't find a place to move with our dogs. More stressful. Wedding season is baring down on us with no place to live and a crazy landlord and school. Monumental stress.<br />
Enter the angels of the universe and connect us with our current landlord. We signed a lease on June 11, moved June 15th to this little piece of heaven we now call home. Seven days later wedding season kicked in and the world went crazy for almost 3 months.<br />
During all of this insanity that is wedding season, one thing remained a constant; the calming feeling of knowing we were going home to the farm. We live on 5 acres, which is considered a little farmette, down a dirt road, surrounded by nothing but corn fields, pasture and woodlands. Away from the noise and bustle of town. Away from traffic and busy streets. Just mother nature, clean air, fresh breezes and the chirruping of birds of all kinds. No matter that we had not had a chance to unpack. No matter that every weekend was packed with rehearsal dinners and wedding receptions. We had a quite little place to call home. A space for our dogs to run and sniff all the new and exciting smells. A place to be a peace. To put things back into perspective. So often, in the hustle and bustle of life, we lose perspective. To me, this is why the little LAF farm was brought to us. To give us a new perspective.<br />
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When we drive back to the farm, we can see this barn from the main road. With it comes a wonderful sense of calm and peace immediately. There is a returning of nature. A reflection of easier times. Times less hectic and schedule filled. A time when we stopped and enjoyed little things like a cool breeze or the dabbling of sunshine through the tree. A time when you literally stopped to smell the roses. We have found that place. And with this, a lease on life and a new focus. Away from negativity and anger. Away from all things negative. We decided to focus on happiness, peace and love. </div>
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When I cook, I cook with love. I care so greatly about my food, because it matters to me. Why was I not putting that same love for my food into my life? I, we, deserve at least that much. </div>
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I cannot control others actions, and negativity will certainly come my way, but I control how I respond to it. And so we have. We have taken perspective of what we want in life and what we have been blessed with. </div>
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I am so very grateful for this little farm, this gift to us. A place to heal, rest, nurture our souls so we can nurture yours. </div>
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So if you feel like we have disappeared, we haven't. We are here; settling, healing, regrouping and finding our true perspective. The best is yet to come. </div>
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Peace</div>
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Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com0tag:blogger.com,1999:blog-7727895920467710333.post-71865027939358607692012-07-04T14:21:00.001-07:002012-07-04T15:26:24.573-07:00Independence DaySo we have moved to a farm. Which, it would seem, is something that is way past due. It is something we have long talked about, but we knew we needed to wait until after the kids were grown. Well, who knew it would happen within months. <br />
So here we are. Farm Sweet Farm. It is wonderful and full of surprises. The first of which is Internet is an under appreciated 'necessity' in city limits. So although I have many back-tails to tell, I will start with today's adventure. First:<br />
HAPPY INDEPENDENCE DAY!!!<br />
This year it's just the dogs and myself, trying to stay cool. It's about 105 degrees today (heat index), so not much going on except my dogs' independence day. <br />
We have three dogs: Cala, the alpha bear/pig/dog. She's 100 lbs. and 85% fur. She's 10. Phyllis is an American pointer mix, she was a street rescue and we think she is 9 or 10. She LOVES to hunt anything she can. Marilyn, the grandogger and baby is three. Philly was her surrogate and she does whatever Philly does. <br />
Today I put up a kiddie pool for the dogs, to help beat the heat. I am heading back out to check the water and the dogs see something and go. I mean top speed, almost knock my butt to the ground, cartoon style, bolt from the door and they are gone. A hard right at the garage and headed towards the barn and field. Not the moose, she's smart and appreciates the a/c and cold water. <br />
Frick and Frack were off to the races and there I stood in my house coat and slip on shoes. Okay, well, hmmm. What should I do? Should I let them go? Think their smart enough to come back? Do they realize it feels like it's 105 degrees outside? <br />
The answer to all questions is a resounding NO! Why, you ask? Because they are dogs. Hunting dogs with a plethora of new smells and sounds and creatures. They are like like kids in Chuck E. Cheese after three Red Bull. <br />
Really? Seriously? It's blazin' hot, I'm half naked and I am surrounded by corn fields and pastures. I cannot see or hear them at all. The tall grass isn't moving, no crackling of branches, nothing. Hot summer silence. <br />
Now I start to freak out bait. What do I even do? Do I start canvassing the pasture out back? Yup. That's what I must do. So I run in and put on actual clothes, grab the shaker of dog treats and two leashes. Its now been around 20 minutes they've been gone and its so hot I am starting to get worried. I run outside and turn for the barn and here are Frick and Frack sniffing around in the pole barn, panting so hard the looked liked PEZ dispensers. I called their names and they came running over like children at a carnival, with a 'That was the best thing EVER!' look on their smiling, panting faces. <br />
I got them inside and they both took a long turn at the water hole, in between the deep pants. They were so hot I put a cool pack on each of their chest to help them cool off. <br />
They are both passed out solid. Have been for two hours. Independence is exhausting!<br />
I think they approve of the new farm life and their new independence. If they could talk, I'm sure they'd say let freedom ring!<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUIQXqKfwtrRYuAlzputNUHrr2EZHWnipWws_kDL9LvksEfUeUU_ORsZeGHWIIuoFq2XNBBZJFgzlkXXykAeAjMdoQF6uG-19oJc2igB2ouvQulgx2JsVAqohEKjp8s5s5q5SZuFPA-8s/s640/blogger-image-1459384416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUIQXqKfwtrRYuAlzputNUHrr2EZHWnipWws_kDL9LvksEfUeUU_ORsZeGHWIIuoFq2XNBBZJFgzlkXXykAeAjMdoQF6uG-19oJc2igB2ouvQulgx2JsVAqohEKjp8s5s5q5SZuFPA-8s/s640/blogger-image-1459384416.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com2Americas (null)42.350855 -90.25463tag:blogger.com,1999:blog-7727895920467710333.post-30219832419393507372012-02-26T11:25:00.001-08:002012-02-26T11:25:38.355-08:00The Oscar BuzzWe are just hours away from the event of the season. How do you get ready for the Academy Awards? <br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChHxKFsyyoCngJ3qd2qL1_mr6aqgQ1OdSZNWm9jQBtC3Ib5-ojw404Z6xCx6lf3RcN3suZpsX2akVeI9lEoWeiP143BG6Ie821ZTWskgJ0yJSWez9jIJNXeaWylg_LjeLM6639L4q-YU/s640/blogger-image--2038157846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChHxKFsyyoCngJ3qd2qL1_mr6aqgQ1OdSZNWm9jQBtC3Ib5-ojw404Z6xCx6lf3RcN3suZpsX2akVeI9lEoWeiP143BG6Ie821ZTWskgJ0yJSWez9jIJNXeaWylg_LjeLM6639L4q-YU/s640/blogger-image--2038157846.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjci6w2kWN1RaXB5E7UtrTyR60ETvEkLUXnES-d59mkZcvk0e-q0Nyo1LrpTPO6h8uGW1SwSYchUmlf9P1qqhiKI5-3S-S6wmbtb1QZxhQHtexeksi1CVGbz2LFFaF5hJ4HTeflabVYDMo/s640/blogger-image-1966074774.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjci6w2kWN1RaXB5E7UtrTyR60ETvEkLUXnES-d59mkZcvk0e-q0Nyo1LrpTPO6h8uGW1SwSYchUmlf9P1qqhiKI5-3S-S6wmbtb1QZxhQHtexeksi1CVGbz2LFFaF5hJ4HTeflabVYDMo/s640/blogger-image-1966074774.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ujin9Hm_dxnmuYAV1vDtniHVhwkQ-3k-aWhc4-65c0ELXoCfnOFMTocsfSCMc_hnPoxs4m4TuFm2EHwxTBlA_i0qUMG3VuyJxsKdH61kf3sh-2K-LnO2Yo9Y9c__W53z4nfBjFdkV8w/s640/blogger-image--1699532865.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ujin9Hm_dxnmuYAV1vDtniHVhwkQ-3k-aWhc4-65c0ELXoCfnOFMTocsfSCMc_hnPoxs4m4TuFm2EHwxTBlA_i0qUMG3VuyJxsKdH61kf3sh-2K-LnO2Yo9Y9c__W53z4nfBjFdkV8w/s640/blogger-image--1699532865.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com0tag:blogger.com,1999:blog-7727895920467710333.post-73170814947720808902012-02-20T16:10:00.000-08:002012-02-20T16:10:36.228-08:00I can't afford to eat UNhealthyIt is so often said, especially by many parents, 'I can't afford to feed my family healthy'. I get that. It's sticker shock when you look at organic produce at the market. I understand that many families have a budget and each family member has certain grocery expectations, and thus, organic or healthier food seems out of reach. It does not help that all of the coupons available to shoppers are for highly processed, low nutritional value items. You can always find a deal on hamburger helper, but rarely on organic whole wheat noodles. It is also a bit of a double edged sword, we are driven to be busy busy busy. Work all day, children's activities at night, other responsibilities throughout the week, it's no wonder we are drawn to convenience and ease when we are home. Who want's to fuss in the kitchen after a long day? But convenience has a cost and the question needs to become at what point is that cost too great? Based on a comment from a mortician, I'd say now!<br />
A friend shared a story with me that had me gobsmacked. He has a good friend who is a mortician, and one day they were chatting. The mortician made comment that he has very little work to do anymore and really only have to embalm a body because it is required by law. When questioned, the mortician continued, saying we eat foods so full of preservatives, we are preserving our own bodies. The older the person, the more preserved the body. Some wouldn't even need embalming at all.<br />
Have you recovered? It took me a while after I heard that. It also really got me to thinking about what we put into our bodies every day. It got me to thinking about the size of our grocery stores. Three-quarters of our grocery stores are highly processed, preservative filled 'convenience' food. Still grossed out beyond words, I started thinking about the advertising around food. So many of them based on quickness and ease for your busy schedule. Almost all things we CAN make from scratch. But why bother, when you can just buy it at the store and heat it up, or just add water. The mire fact that half of the grocery items sold on TV right now are sold as 'fiber full', 'whole grain' or 'probiotic'. Clearly, people are not eating enough raw fruits and vegetables. Why are we buying 'fixer' food instead of real food? So our lives can be 'convenient'?<br />
When did we fall victim to 'convenience is the key of life', no matter what the cost?<br />
So what is the cost? The long term cost is less work for the mortician, of course. Seriously though, the long term costs of 'convenience' eating is health. Not only for you, but for your family. Are we really willing to start testing our children's cholesterol levels at age 11 and potentially put them on pharmaceutical drugs to control it, instead of changing the child's diet? Are you willing to allow your children to eat pizza and call it a vegetable source, or ketchup or fries for that matter?<br />
Why would someone intentionally feed their family something they knew was harmful for them. No one wants to see their family suffer. We believe the government would never allow companies to sell food items that are not good for us, right? Wrong. Study after study after study have shown our diets have changed greatly in just a short 60 years. We eat far more highly processed foods and less fresh foods. We are drawn to quickness and ease, and are willing to ignore the added preservatives and sodium we are eating. We will fill ourselves with sugar alternatives in the form of diet soda or fat free/sugar free items that, according to many studies, can, in high doses, cause damage to the body. Almost anything you consume that is diet, sugar free, fat free, has a sugar substitute. It adds up quickly. Sugar itself has been shown to be addictive. Many top scientist in the field are showing just how damaging and addicting sugar is, in all forms. Think about the amount of soda we drink in this country!<br />
So what can we do? Start with one simple realization; this is the only body you get. Know what you put into it. Would you put bad gasoline into your car if you knew it may cause the car to break down with perhaps expensive repairs? Of course not. You need your car...you need your body more. Start paying attention to what you are eating/feed your family. Start by being aware of your eating habits, where you do most of your shopping in the store. Do you plan your meals for the week or shop on impulse? Take some time to read the ingredients label on some of your favorite foods. Is it a nutritional addition to your diet or is it laden with sugar (often High Fructose Corn Syrup) and preservatives and additives. Look at the bread you buy, HFCS, your jarred spaghetti sauce, HFCS, prepared meals, HFCS and sodium. Sodium and sugar are the top two additives/preservatives in our processed foods.<br />
This is a great time to reassess what we consider convenience. It may take an additional 20 minutes to whip together a healthy meal for the family, but aren't you all worth it? Why not start a new family tradition where everyone helps with dinner, or family members take turns. Perhaps the kids do homework at the kitchen table why you make dinner. Perhaps you are single and without children. Take time to relax in the kitchen and unwind with a glass of wine while making yourself a nice meal after a long day. Involve anyone who is in the household in finding ways to eat more real food. Check out the local farmer's market and create meals on what's in season. Use a cookbook recipe once a week. There are so many ways to pull ourselves out of the grips of the highly processed food vacuum.<br />
Now, life is crazy, busy and hard, this I understand. I also understand an undertone of, 'ya, this from a caterer who loves to cook and has older kids!' This was a process for me. One that started when my kids were younger. I started my own journey with food. I had preemies with weak immune systems. I was a young and scared 23 year old. I loved boxed food, frozen food, pre-made food. I was a stay at home mom who wanted to do the best by her children, so started doing research and starting making my own food. I realized the benefits of making items fresh, verses out of a box, or can or microwave. Most predominantly was taste. When my kids were little, they ate a variety of foods and often 'helped' me in the kitchen, making it their creation too. Mangos and carrots were two of their favorite foods. My preemie babies beat a lot of the odds against them and are now 18 and out of high school. My daughter Logan, who lives with me, will spend a weekend away and come home pale and tired looking, asking for a salad or carrots and a cup of tea. Her body knows it hasn't had real food for a couple of days and it shows. It is rather an irony, in a world where we are so busy, we do not focus enough on proper respect of the body we expect to get us through.<br />
Your mission, next time you are shopping, stop and read the label and ingredients of every item you put into your cart. if the ingredient list is longer than 5 and you cannot pronounce most of them, it's probably not good for you. If the second ingredient is sucrose, cane sugar, high fructose corn syrup any other -tose, it is probably not good for you. If your cart is devoid of any fresh/perishable item, you are missing something. Having said that, sometimes there are days that only Velveeta Shells & Cheese can make better. That and a martini. Don't deny yourself, just know what you are eating. Because you are worth it.<br />
<br />
Life's a Feast...bring your appetite!<br />
<br />
For a fascinating and powerful look at the truth about sugar, check out this video. The man in the video is a professor of pediatrics division of endocrinology. It is long, but extremely informative.<br />
<a href="http://www.youtube.com/watch?v=dBnniua6-oM">http://www.youtube.com/watch?v=dBnniua6-oM</a>Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com0tag:blogger.com,1999:blog-7727895920467710333.post-67836502048800030402012-02-01T19:32:00.000-08:002012-02-01T19:38:49.795-08:00Few things smell better than fresh baked bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWLeYZiUJsb3McbElZOYFYSL8NQ7gcJMQUs-ls6n6JSGjclEZiKJPo-54l2ezTzWjATew9cUsoScJO2Wsaz56WRyahWwOE_ysWQH7Qfchwz44gZ7QWa2Zsfg-j0qBbbJoG5JiWj1ya1s/s1600/fresh+baked+bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWLeYZiUJsb3McbElZOYFYSL8NQ7gcJMQUs-ls6n6JSGjclEZiKJPo-54l2ezTzWjATew9cUsoScJO2Wsaz56WRyahWwOE_ysWQH7Qfchwz44gZ7QWa2Zsfg-j0qBbbJoG5JiWj1ya1s/s320/fresh+baked+bread.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5704377471374897714" /></a>Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com1tag:blogger.com,1999:blog-7727895920467710333.post-50345031192096995272012-02-01T18:22:00.001-08:002012-02-01T19:58:31.710-08:00New Directions, New beginningsI have been want to blog for quite a while, but with so many really good one's out there based on food, I was always worried I would never have a good enough blog, with the right picture, I wouldn't know what to say, always doubting myself. Well it's time for the doubting to end! Here I go!<br />
<div>Last year was a very pivotal year for me. I turned forty, I almost split from my partner of 14 years, my mother stopped speaking to me, as well as one of my twin daughters. I lost of my closest friends to alcoholism and then to death. I struggled to pull my life and world back together and struggled to keep my catering company afloat. It has indeed been a journey, and one I have only begun. I have realized a few things in the past year. One, I am so very blessed with good friends. I figured out how to be a better me, which helps me make those around me better. Two, I realized I am happiest when I am talking about food. Cooking it, buying it, nutrition, education, anything with food brightens my mood. </div><div>So, today are start the next part of my journey. Sharing my thoughts, recipes, video's and photo's. I hope you enjoy and thanks for joining me. Hopefully, it will help you LAF more in your kitchen.</div>Anonymoushttp://www.blogger.com/profile/16190372407129265973noreply@blogger.com1