tag:blogger.com,1999:blog-6571417197302508212024-03-18T05:48:10.519-04:00The World in My KitchenMindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.comBlogger306125tag:blogger.com,1999:blog-657141719730250821.post-35062165888366631652012-12-21T11:57:00.000-05:002012-12-21T15:43:26.024-05:00Holiday Swirl Cookies<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.theworldinmykitchen.com%2F2012%2F12%2Fholiday-swirl-cookies.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-OM-AOYlhrVo%2FUNSUSDRmoPI%2FAAAAAAAAIMM%2F3J0SLoRhapw%2Fs320%2Fswirlcookies.jpg&description=Holiday%20Swirl%20Cookies"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br />
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Hello, world! Did you miss me? I just realized the other day that I haven't posted here since the end of September! I've been cooking, but I just haven't had time to photograph or write about my food. I don't really know what happened. One day it was September and the next...poof!...it was December. I'm hoping to get back to blogging seriously after the new year, but until then, I'd like to share a couple of links to recipes that I made at home recently. The first were these deliciously light swirl cookies. They take a little time and attention, but they are worth it. This is a basic sable cookie (a not-overly-sweet French sugar cookie) that is crisp, light and as my husband puts it, "ethereal." Thanks to <a href="http://www.sprinklebakes.com/2010/01/colorful-spiral-cookies.html" target="_blank">Sprinkle Bakes</a> for this holiday go-to cookie!<br />
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**I made a couple of slight changes to the recipe. Instead of using red food coloring and strawberry flavoring, I used green food coloring and peppermint extract. :-) I also didn't have any cake flour, so I used all-purpose flour minus four tablespoons and added four tablespoons of corn starch.<br />
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com367tag:blogger.com,1999:blog-657141719730250821.post-80299150192274878402012-09-28T13:30:00.000-04:002012-09-28T13:30:08.343-04:00Rwanda Path to Peace Woven Basket<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-fOVmV8EPp3M/UCWBAJPMjXI/AAAAAAAAILU/CGeyJk8ShR0/s1600/rwandabowlcloseup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-fOVmV8EPp3M/UCWBAJPMjXI/AAAAAAAAILU/CGeyJk8ShR0/s1600/rwandabowlcloseup.jpg" width="320" /></a></div>
<br />Did you think you had lost me? I'm still here, but busier than ever! The college I work for is hosting the Vice Presidential Debate in a couple of weeks, my daughter is playing soccer and taking dance lessons, and frankly, whenever I get home, I'm just ready to plop myself down on the couch! I'm hoping that October will give me a little more time to photograph and write about food, but in the meantime, I want to introduce you to this awesome gift idea that gives back to the global community. (Are you starting to think about Christmas gifts like I am already?! I know I'm working way ahead of schedule, but I love to start thinking about the perfect gifts for my family and friends early!)<br />
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Back in July, I was in touch with a representative from <a href="http://www.macys.com/" target="_blank">Macy's</a>, and they offered to send me one of these handmade baskets from their <a href="http://www.macys.com/campaign/social?campaign_id=134&channel_id=1&bundle_entryPath=/rwanda_landing&cm_mmc=VanityUrl-_-rwanda-_-n-_-n" target="_blank">Rwanda Path to Peace</a> program. Rwanda has always had a place in my heart--ever since one of my good friends spent some time there after college working with a group of people on reconciliation. Rwanda has experienced some tough times, including a very gruesome genocide in 1994 that left a large majority of women as its survivors, but from what I've heard from friends who have been there, it is a beautiful place full of beautiful people. And Macy's has stepped in to help bridge the economic gap that exists there by selling these extraordinary one-of-a-kind baskets to provide sustainable income to the Rwandan women who create them.<br />
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If you're like me, you may be looking for a great alternative gift for the hard-to-shop-for friend or relative. These baskets would be the perfect opportunity to give a beautiful gift, but also support women from across the globe in a craft that has been handed down from generation to generation. Mine is sturdy and beautifully crafted. It currently sits in my office as I've started a small collection of international items, but it can hang easily on your wall or could be used as a fruit basket on your table. Macy's offers several designs at moderate prices, so when you start your holiday gift list, keep these amazing baskets in mind!<br />
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<span style="font-size: xx-small;">Disclosure: A basket from Rwanda Path to Peace was sent to me free of charge from Macy's. I was not required to post about
it and received no compensation for doing so. </span><br />
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com185tag:blogger.com,1999:blog-657141719730250821.post-33626161663420785572012-09-06T15:55:00.001-04:002012-09-07T08:37:03.535-04:00Thai Coconut Curry Soup<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.theworldinmykitchen.com%2F2012%2F09%2Fthai-coconut-curry-soup.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-IsN-tV12y2o%2FUEeQt3nkMWI%2FAAAAAAAAIL0%2FkYWNv5Ve4qk%2Fs320%2Fthaicurrysoup.jpg&description=Thai%20Coconut%20Curry%20Soup%20from%20The%20World%20in%20My%20Kitchen" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br><br><div class="separator" style="clear: both; text-align: center;">
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I love Pinterest. It keeps me organized (in an otherwise very unorganized life) with ideas that I'd like to implement someday. Many of them will remain that way: someday. But you know you have to act on a recipe when you've pinned it more than once--that's what happened with this soup. I saw it a few months ago, made it, and liked it, but thought it needed more depth and more flavor. I then promptly forgot all about it until a couple of weeks ago when I pinned it...and then realized that it was the same soup! This time I got it right, though. My daughter loved it, and although it could have been a tad spicier for me, it was just right for the kiddos. It's an easy soup and comes together easily. Make a double batch if you want leftovers because my family finished the whole pot in one sitting!<br />
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<blockquote class="tr_bq">
<b>Thai Coconut Curry Soup</b><br />
Adapted from <a href="http://chefmichaelsmith.com/recipe/thai-coconut-curry-soup/" target="_blank">Chef Michael Smith</a><br />
Serves 4-6<br />
<br />
2 14-ounce cans coconut milk<br />
1 1/2 tablespoons green curry paste<br />
1/2 tablespoons red curry paste<br />
1/2 serrano chile, minced<br />
1/2-3/4 pound boneless, skinless chicken breast, thinly sliced<br />
2 cups low-sodium chicken broth<br />
1 carrot, peeled and shredded<br />
1 tablespoon lemongrass (from the tube--this is the only way I can get it! If you want to use fresh lemongrass, check out the original recipe for the amount and how to use it.)<br />
2 tablespoons fish sauce<br />
Zest of 3 limes<br />
Juice of 2 limes<br />
2 teaspoons dark brown sugar, packed<br />
1 inch fresh ginger, grated on a microplane or minced finely<br />
1 cup snow peas, sliced into 1/2" pieces<br />
1/2 cup red bell pepper, thinly sliced into 1" pieces<br />
1 1/2 cups bok choi, chopped<br />
3 green onions, sliced, a handful of green parts reserved for garnish<br />
4 ounces rice noodles <br />
1 bunch cilantro, chopped, a small handful reserved for garnish<br />
Soy sauce, to taste<br />
<br />
Heat a large, heavy-bottomed pot over medium-high heat. Open the cans of coconut milk and scoop the heavy cream-like part off into the pot. Add the curry pastes and serrano chile, cooking until the curry paste is incorporated and the mixture starts to sizzle. Add the chicken and cook, stirring occasionally, until it is cooked through.<br />
<br />
Add the rest of the coconut milk, chicken broth, carrot, lemongrass, fish sauce, lime zest and juice, brown sugar and ginger. Simmer on low to medium heat for about 20 minutes. Add the snow peas, bell pepper, bok choi, and green onions and cook for a couple of minutes. Turn off the heat and add the noodles, submersing them gently under the liquid. Let sit for about 5 minutes. (Rice noodles do not need to cook like pasta; they just need to rehydrate.)<br />
<br />
Add the cilantro and soy sauce to taste. Serve hot, sprinkled with green onion and cilantro.</blockquote>
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com148tag:blogger.com,1999:blog-657141719730250821.post-72943508511292099982012-08-20T12:00:00.000-04:002012-08-20T12:00:06.234-04:00Banana Nutella Pumpkin Bread [Secret Recipe Club]<div class="separator" style="clear: both; text-align: center;">
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I have sad news. This will be my last month participating in the <a href="http://secretrecipeclub.com/" target="_blank">Secret Recipe Club</a>. :-( I love participating, but my life has been so busy over the last few months (and looks like it will continue along the same vein) that I just can't commit to posting by certain dates. It's been a great year of exploring other blogs and making other bloggers' recipes, and I will truly miss the community. <br />
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Funnily enough, my participation in this group has come full circle. For my second month's post, I let my coworkers choose a recipe (<a href="http://www.theworldinmykitchen.com/2011/09/peanut-butter-chocolate-chip-banana.html" target="_blank">Peanut Butter Chocolate Chip Banana Muffins</a>), and so I decided to let them choose my last one as well. They must have a love affair with bananas because they chose this <a href="http://momscrazycooking.blogspot.com/2012/02/this-weeks-cravings-linky-party-67.html" target="_blank">Banana Nutella Pumpkin Bread</a> recipe from <a href="http://momscrazycooking.blogspot.com/" target="_blank">Mom's Crazy Cooking</a>.<br />
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Mom's Crazy Cooking is written by Tina in my home state of California. Besides blogging about food, she also loves to spend time with her kids (me too!), travel and camp (me too!) and do digital scrapbooking (well, maybe not me too...but only because I'm not organized enough to keep at it!). She has an exhaustive list of recipes on her site that look delicious and family-friendly, just like this bread. The Banana Nutella Pumpkin bread is dense and chocolately and a great breakfast snack. A couple of tips, though: 1) Don't over bake it. I baked the muffins too long, and they turned out a little dry. The loaf was nice and moist, though. 2) Next time I would try mixing some Nutella into the batter itself and then swirling some on top. I could only taste the Nutella on the top bites and would have loved the flavor throughout. 3) Add a little bit of cinnamon to bring out the pumpkin and banana bread flavors--I did and wasn't sorry.<br /><br />
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If you'd like the recipe, head on over to <a href="http://momscrazycooking.blogspot.com/2012/02/this-weeks-cravings-linky-party-67.html" target="_blank">Mom's Crazy Cooking</a>...and check out her other fabulous recipes while you're at it!<br />
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com88tag:blogger.com,1999:blog-657141719730250821.post-30292790196177917102012-07-26T08:32:00.000-04:002012-07-26T11:03:48.383-04:00Southern Tomato Pie<div class="separator" style="clear: both; text-align: center;">
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Last summer, I continually saw people posting about making tomato pies on Facebook. I had never heard of the tomato pie, but found quickly that it seemed to be a southern thing, and growing up in California wasn't conducive to being exposed to true southern cooking. I was curious, but the summer got away from me, and I never made one. I finally got around to it last week, and I'm devastated that I waited this long! This pie is relatively easy to make and packs a punch with flavor. My husband said that the flavors reminded him of pizza, and no wonder: it's basically tomatoes, cheese, and herbs in a pie form. Make this with the freshest tomatoes possible--straight from the vine and sun-warmed. In a pinch, you can use a premade pie crust, but this crust from Alice Waters has never disappointed me. It's simple to make and turns out flaky and delicious. And the rest is really up to you. I could imagine that this would be delicious with some caramelized onions thrown into the mix. Change your herbs or types of cheese. Add a little crispy bacon to the top. I've even seen it around the interwebs with corn added. Whatever you do, go make this now. It's a scrumptious southern treat!<br />
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<blockquote class="tr_bq">
<b>Southern Tomato Pie</b><br />
Makes one pie/tart<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Tart crust<br />
From Alice Waters' <a href="http://www.amazon.com/gp/product/0307336794/ref=as_li_tf_tl?ie=UTF8&tag=thwoinmyki-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0307336794">The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thwoinmyki-20&l=as2&o=1&a=0307336794" style="border: none !important; margin: 0px !important;" width="1" />
<br />
2 cups all-purpose flour <br />
1/2 tsp Kosher salt<br />
12 Tbl cold unsalted butter, cut into small cubes<br />
1/2 cup ice cold water<br />
<br />
Tomato Pie<br />
4 ripe tomatoes, peeled and sliced<br />
1/2 cup green onions, sliced<br />
1/4 cup basil, roughly chopped<br />
3/4 cup mayo<br />
1/4 cup sour cream<br />
1 cup sharp cheddar cheese, grated<br />
8 ounces ball mozzarella cheese, diced or grated <br />
<br />
To Make the Crust:<br />
Combine the flour, salt and butter in your stand mixer. Mix for about 60 seconds with your paddle attachment. Add about 3/4 of
the water and mix until the dough comes together. (This takes about 30
seconds in the mixer.) Add more water, little by little, if needed. Separate the dough
into 2 disks, wrap each in plastic, and refrigerate for at least an
hour. You'll only need one for this recipe, but you can freeze the second for a later use.<br />
<br />
Once it's been refrigerated, take out of the refrigerator and let rest on
the counter for about 20 minutes. Roll out on a floured surface until
it's big enough to fit in your tart or pie pan. Place in the pan and fold the edges over to create a thicker crust (or you could just trim the excess). Place
foil in the crust and fill with dried beans or rice. Bake at 375
degrees for 15 minutes. Remove the weights and foil and bake for
another 5-7 minutes or until the crust is golden brown. Let cool on your countertop.<br />
<br />
To Make the Tart:<br />
Preheat your oven to 350 degrees.<br />
<br />
Lay your tomato slices in a
single layer in a colander and sprinkle with a little salt. Let sit for about 10
minutes. While they are draining, combine the mayo, sour cream,
cheddar cheese and mozzarella in a bowl. Place the tomatoes on a layer
of paper towels and cover with another layer and let sit for about 5
minutes.(This will help prevent your pie from being soggy. If your tomatoes are extra juicy, feel free to replace the wet paper towels with dry ones and cover again for another 5 minutes.)<br />
<br />
Place one layer of tomatoes in the pie/tart tin. Sprinkle with
about 1/2 of the green onions and basil. Layer with the rest of the
tomatoes and green onions and basil. Spread the mayo/cheese mixture
over the tomatoes. Bake for about 30-40 minutes or until the pie begins become golden. If after 40 minutes, the top isn't completely golden,
place under the broiler until the top is browned and bubbly. Let cool
slightly, but serve warm.</blockquote>
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com109tag:blogger.com,1999:blog-657141719730250821.post-9364265443619746792012-07-23T12:00:00.000-04:002012-07-23T14:47:06.076-04:00Sorghum Granola [Secret Recipe Club]<div class="separator" style="clear: both; text-align: center;">
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Every month I look forward to trying out new recipes from other bloggers who are part of the <a href="http://secretrecipeclub.com/" target="_blank">Secret Recipe Club</a>. There's just something about the surprises involved that I love--I don't know who has cooked from my blog, and the other blogger doesn't know that I've been assigned to them until reveal day. And this month I got an even bigger surprise...I was assigned a vegan blog: <a href="http://weheartvegan.com/" target="_blank">We Heart Vegan</a>! My family has a pretty strong love affair with bacon and sausage, so it's pretty unlikely that we'd go as far as changing our diet to a vegan one, but I've always been fascinated with the vegan lifestyle, partially because of all of the interesting ingredients used to balance the diet.<br />
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I wasn't sure that I'd find something that my family would dive into when I was assigned the blog, but Brittany and Julie do a great job at making their recipes simple and accessible for all diets. I really wanted to make their <a href="http://weheartvegan.com/2011/06/18/black-bean-and-avocado-salsa/" target="_blank">Black Bean and Avocado Salsa</a>, but I've been traveling a lot this month, and I was just scared it would go to waste, so I settled on something a little more storage- and travel-friendly: <a href="http://weheartvegan.com/2011/01/06/omega-granola/" target="_blank">Omega Granola</a>. I'm not sure my version would fit into the Omega part of that title, but what I ended up with tasted delicious! I had never made my own granola before, and I'll definitely think twice before buying it in the store. It was an easy process and tasted so much fresher than what I typically buy.<br />
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As I mentioned, I did make a few adjustments. I had a hard time finding some of the ingredients in our local grocery store, so I just omitted them. I also adjusted the nut ratios since I'm a picky nut eater. And finally, I used Kentucky's version of molasses: sorghum. I've never used this ingredient before, but happened to pick some up the week before, so decided to use it. It's not quite as strong in flavor as molasses is, but it was a great substitution! (If you're not sure what sorghum is, you can find out more <a href="http://en.wikipedia.org/wiki/Sorghum" target="_blank">here</a> or check out fellow <a href="https://www.facebook.com/KentuckyFoodBloggers" target="_blank">Kentucky Food Blogger</a> <a href="http://savoringkentucky.com/" target="_blank">Rona Roberts</a>' book, <a href="http://www.sweetsweetsorghum.com/" target="_blank">Sweet, Sweet Sorghum</a>.)<br />
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I will be making this again for sure...and I thank <a href="http://weheartvegan.com/" target="_blank">We Heart Vegan</a> for introducing me to the vegan lifestyle so gently and beautifully!<br />
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<blockquote class="tr_bq">
<i><b>Sorghum Granola</b></i><br />
Adapted from <a href="http://weheartvegan.com/2011/01/06/omega-granola/" target="_blank">We Heart Vegan</a><br />
Makes about 5 cups<br />
<br />
1 1/2 cups old fashioned oats<br />
1/6 cup uncooked red quinoa (regular would be fine here too)<br />
1 small ripe banana, mashed<br />
1 tablespoon sesame oil<br />
1/2 teaspoon vanilla<br />
1/6 cup sorghum<br />
Pinch of Kosher salt<br />
1/4 teaspoon cinnamon<br />
3 tablespoons pumpkin seeds<br />
3 tablespoons sunflower seeds<br />
3 tablespoons chopped pecans<br />
2 tablespoons golden raisins<br />
2 tablespoons dried cranberries<br />
<br />
Preheat your oven to 350 degrees F. Cover a rimmed baking sheet with parchment paper and spread the oats and quinoa evenly on the sheet. Place the sheet in the oven and cook for 10 minutes.<br />
<br />
Stir the oats/quinoa and add the nuts and seeds. Toast in the oven for 6 more minutes. While the granola is toasting, prepare the wet ingredients. In a small bowl, combine the mashed banana, sesame oil, vanilla, sorghum, salt, and cinnamon. Once the granola has toasted for 6 minutes, pour the wet mixture over and add the raisins and dried cranberries. Mix until most of the granola is wet. Bake for another 12 minutes.<br />
<br />
Remove from the oven and let the baking sheet cool on a cooling rack for at least 10 minutes or until the granola becomes crunchy. Once it's cooled, break apart (using the parchment paper to help) and store in an airtight container. This will last a while in the cupboard. (Mine is going on two weeks and is completely fresh still.)</blockquote>
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com50tag:blogger.com,1999:blog-657141719730250821.post-26442650810115048272012-07-05T15:59:00.003-04:002012-07-05T16:01:02.908-04:00Lemon-Blackberry Yogurt Loaf<div class="separator" style="clear: both; text-align: center;">
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Wow...has it been over two weeks since I last posted?! It's been a crazy summer, and until last Friday, I was home alone for three weeks with my kids. And then suddenly everyone started arriving! My parents arrived on Friday morning for a short visit from California, and my husband returned home after being in Germany and Belgium for three weeks. I had a great visit with my parents (as did the kids!), but it didn't leave much time for keeping up the ol' blog. I'm back, though, at least for now, as we leave for England and Scotland for a week on Saturday. Yahoo!<br />
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But in the meantime, I'd like to whet your appetite with this little gem. I've been working on perfecting this recipe since May, and I think I may have finally hit the nail on the head! This Lemon-Blackberry Yogurt Loaf is quite simple and great for potlucks and breakfast alike. If you don't happen to have wild blackberries lying around, feel free to substitute regular blackberries, blueberries or raspberries. (I happen to have some <a href="http://www.theworldinmykitchen.com/2011/09/wild-blackberry-gelato.html" target="_blank">frozen wild blackberries leftover from picking last summer</a>.) Or you could just leave them out for a basic lemon loaf--I think the best version I made, though, was with the berries. :-) Either way, I recommend doubling your batch because the first cake will go quicker than you'd like!<br />
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<blockquote class="tr_bq">
<b>Lemon-Blackberry Yogurt Loaf</b><br />
Makes one loaf<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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1 1/2 cups plus 1 tablespoon all-purpose flour, separated<br />
2 teaspoons baking powder<br />
1/2 teaspoon kosher salt<br />
1 cup sugar<br />
1 tablespoon lemon zest<br />
Juice from 1/2 lemon<br />
3/4 cup non-fat Greek yogurt<br />
1/4 cup vegetable oil<br />
1/4 cup extra virgin olive oil<br />
2 large eggs<br />
1/2 teaspoon vanilla extract<br />
1/2 cup wild blackberries<br />
<br />
Preheat oven to 350 degrees F. Spray the inside of a loaf pan with cooking spray or coat with butter. Dust with flour and tap out excess. <br />
<br />
Whisk 1 1/2 cups flour, baking powder and salt in a medium bowl. In the bowl of your stand mixer, add the sugar and lemon zest. Mix with your fingertips until the sugar is moistened. Add the lemon juice, yogurt, vegetable oil, olive oil, eggs, and vanilla extract and mix to blend. Add the dry ingredients and mix until just blended. Coat the blackberries in 1 tablespoon of flour and then add them to the batter. Mix gently until incorporated.<br />
<br />
Pour the batter into the loaf pan and smooth the top. Bake until the cake is golden and a toothpick comes out clean, about 50 minutes. Let the cake cool on a wire rack for a few minutes and then remove from pan. Let it cool completely on the wire rack.</blockquote>
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com71tag:blogger.com,1999:blog-657141719730250821.post-2425194288380925212012-06-28T09:20:00.000-04:002012-06-28T09:20:03.324-04:00And the Winner of the OXO Salad Dressing Shaker Is...<div class="separator" style="clear: both; text-align: center;">
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Congratulations to The Southern Fried Bride for winning the OXO Salad Dressing Shaker! Thanks, everyone, for participating this time around! :-)<br />
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com67tag:blogger.com,1999:blog-657141719730250821.post-44456093246367269802012-06-20T14:35:00.000-04:002012-06-20T14:39:18.610-04:00The Basics of a Vinaigrette and an OXO Salad Dressing Shaker Giveaway!<div class="separator" style="clear: both; text-align: center;">
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When I first moved to France, I realized that I was in trouble when it came to salads. Yes, the grocery stores and markets had great salad ingredients. Yes, salads were everywhere. But at the same time, bottled salad dressings in France were terrible. I had grown up with the bottle and couldn't figure out what to do...until I realized that I could actually make my own! And it would be a thousand times better than the bottle! Ever since that realization, I have (mostly) made my own salad dressings. The great thing about the homemade version is that it has endless possibilities: herbs or none, mustard or no, tangier with more vinegar or smoother with more oil--you get to decide. <br />
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<a href="http://1.bp.blogspot.com/-jPxPgVp1kA8/T9n1tEZP4BI/AAAAAAAAII4/ckHJd1Y5k48/s1600/poachedeggsalad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-jPxPgVp1kA8/T9n1tEZP4BI/AAAAAAAAII4/ckHJd1Y5k48/s320/poachedeggsalad2.jpg" width="320" /></a></div>
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Take the vinaigrette I made for my <a href="http://www.theworldinmykitchen.com/2012/06/green-salad-with-poached-egg-bacon-and.html" target="_blank">poached egg salad</a> I posted about last week. The egg yolk added a delectable creaminess to the salad, so I decided to go with a more tart version of a basic vinaigrette by adding a little more acid. And that's something you can't do with the bottle in your fridge.<br />
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So how do you make a vinaigrette? It's easy! It really comes down to the ratio of oil to acid (vinegar, lemon juice, etc.) and personal flavor preferences. The common ratio is 3 parts oil to 1 part acid. When you're first starting out on the path to homemade vinaigrettes, I would stick to a good extra virgin olive oil and basic vinegars. My favorite vinegars are balsamic and red wine because they're milder, but once you get going, start playing with your acids and oils to create different flavors. <br />
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If you want your vinaigrette to remain emulsified (or all mixed up), then you'll want to add an emulsifier. (There's a <a href="http://en.wikipedia.org/wiki/Emulsifier#Emulsifier" target="_blank">chemical explanation</a> about how this happens, but we won't go into the details right now.) The most common for vinaigrettes is mustard (dijon or whole-grain works great) or honey. Salt and pepper are essential, and then the rest is up to you. So let's get started!<br />
<ol>
<li>For a regular, family-sized salad, start by pouring about one ounce (about 1/8 cup) of your vinegar into a bowl or a handy-dandy salad dressing shaker. Add a little salt--start with about 1/8 teaspoon--and some freshly-ground pepper. I typically use mustard with most vinegars except for balsamic. If you're using balsamic, mix and skip to the next step. Other vinegars benefit from a little bit of mustard. Add about 1/2-1 teaspoon of dijon mustard. (For me, this is a flavor thing. I prefer less mustard, so stick to about 1/2 teaspoon, but you might like more, so play with it!) Whisk or shake these ingredients together.</li>
<li>Pour in about three ounces of oil (1/4 + 1/8 cup). Extra virgin olive oil is my go-to oil, but feel free to experiment! Whisk or shake it to combine.</li>
<li>Now, this is the most important part...taste it! Stick that finger in there and give it a lick. What does it need? More salt? Add a little! Some herbs? Add some! Too tart? Add a little more oil! You get the idea. Here's where you can play with the flavors.</li>
<li>Now pour on your salad, toss, and enjoy! (You can store your vinaigrette in the refrigerator in an airtight container for about a week. Sometimes the oils can solidify, so if that happens, just take your vinaigrette out of the refrigerator about an hour before using it.)</li>
</ol>
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Now, if you've noticed, in the pictures I have a beautiful little OXO Salad Dressing Shaker. <a href="http://www.oxo.com/default.aspx" target="_blank">OXO</a> was kind enough to send one to me to try out and <u>another to give away to a lucky reader</u>! Now, typically, I use a bowl and a whisk because I'm at the point where I don't need to measure anymore, but I do use this shaker quite often as well. I had an old Tupperware one, but the opening was too small, so whenever I used shallots or other chunkier ingredients, they always got stuck while pouring. This shaker, though, has a great wide opening, and so far, nothing has ever gotten stuck in it. It's also pretty leakproof--I even let my two year old "help" me cook by shaking the salad dressing, and nothing ever leaked out. And finally, my favorite part about this is that, as opposed to my bowl and whisk method, I can make this and then easily store it in my fridge for later use. When I use this shaker, I'll double or triple the recipe to use throughout the week. I think the only drawback is that I taste often while making vinaigrettes, and when you twist off the lid, the dressing can run down the sides a bit. Nothing a paper towel can't fix, though!<br />
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So, on to how to enter! Just follow the directions below. The first one is mandatory, but the others are optional extra entries...just don't forget to comment for each entry!<br />
<ol>
<li>Leave a comment on this post. Feel free to share your favorite homemade salad dressing, tell me about problems you've had in the past making your own, or just tell me hi! :-) (mandatory)</li>
<li> <a href="https://www.facebook.com/MindysMouthful?ref=ts" target="_blank">"Like" The World in My Kitchen on Facebook</a> and come back here to let me know. (If you are already a fan, just say so in the comments below.) (optional)</li>
<li><a href="http://feeds.feedburner.com/TheWorldInMyKitchen" target="_blank">Subscribe</a> to The World in My Kitchen in an RSS feeder. (Make sure to come back here to let me know that you did this!) (optional)</li>
<li>Follow me on <a href="http://twitter.com/#%21/worldinkitchen" target="_blank">Twitter</a> and retweet this post. (Make sure to come back here to let me know that you did this!) (optional)</li>
<li><a href="https://www.facebook.com/OXO" target="_blank">"Like" OXO on Facebook</a> and come back here to let me know. (optional)</li>
</ol>
That's a total of 5 possible entries! (Make sure to create a separate
comment for each one below.) I will choose a winner with a random
number generator. The giveaway will close on Wednesday, June 27th at
10:00pm EST.<br />
<br />
<b>**This contest is open to those with a U.S. address. </b><br />
<br />
<span style="font-size: x-small;"><i><span style="color: black;"><span style="font-size: x-small;">Disclosure: This product was sent to me for review purposes. I was not
required to post about it and received no compensation for doing so. </span></span></i></span><br />
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com283tag:blogger.com,1999:blog-657141719730250821.post-90676295179346406112012-06-18T12:00:00.000-04:002012-06-18T15:36:17.360-04:00Mexican Chocolate Pudding Tart [Secret Recipe Club]<div class="separator" style="clear: both; text-align: center;">
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Chocolate pudding: it's something I've never made before. Part of it is due to my aversion to making custards--cooking eggs gently scares me. But part of it is because it just seems like a difficult dish--I've never actually seen anyone make pudding from scratch. All of my pudding making as a kid was straight from a box, so when I was assigned <a href="http://cookinginstilettos.com/" target="_blank">Cooking in Stilettos</a> as my <a href="http://secretrecipeclub.com/" target="_blank">Secret Recipe Club</a> assignment, I knew her recipe for an easy <a href="http://cookinginstilettos.com/2011/11/17/mexican-chocolate-pudding-made-easy/" target="_blank">Mexican Chocolate Pudding</a> was kismet. This eggless recipe came together in all of 10 minutes and tastes wonderful!<br />
<br />
In her post about making this pudding, Aly mentioned a pudding pie her "Bampa" would make, and I thought to myself, "Why not?" So I poured the pudding into a chocolate pie crust I made and topped it with homemade whipped cream. I hope that I did her Bampa's pie justice! I know it was a hit in our house!<br />
<br />
<blockquote class="tr_bq">
<b>Mexican Chocolate Pudding Tart</b><br />
Pudding from <a href="http://cookinginstilettos.com/2011/11/17/mexican-chocolate-pudding-made-easy/" target="_blank">Cooking in Stilettos</a><br />
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1 baked chocolate pie crust (I'm still working out some kinks with my recipe, and I'll post it as soon as I perfect it, but in the meantime, you can buy a premade one or google other recipes.)<br />
<br />
1/2 cup packed light brown sugar<br />
1/4 cup unsweetened cocoa powder<br />
2 1/2 tablespoons cornstarch<br />
1/2 teaspoon cinnamon (I added a pinch more because I like the taste of it!)<br />
1/8 teaspoon salt<br />
2 cups lowfat milk<br />
1/2 teaspoon almond extract (Next time I may cut this back just a touch.)<br />
1 1/2 tablespoons unsalted butter, cut into small pieces<br />
1/2 teaspoon pure vanilla extract<br />
Pinch of cayenne pepper (Next time I'll put in more than a pinch!)<br />
<br />
Whipped Cream:<br />
1 cup cold heavy cream<br />
2 teaspoons sugar<br />
1/2 teaspoon vanilla extract<br />
<br />
To make the pudding:<br />
Whisk the brown sugar, cocoa powder, cornstarch, cinnamon, and salt in a medium saucepan. Whisk in the milk and almond extract. Bring the mixture to a boil over medium heat, whisking often. Once the mixture begins to boil, whisk constantly for one minute. Remove from the heat and whisk in the butter, vanilla extract and cayenne until the butter is melted and incorporated.<br />
<br />
To make the whipped cream:<br />
Using a stand or hand mixer, place the cold cream in a large bowl. Add the sugar and vanilla and whip until peaks form and you reach your desired consistency. Don't overwhip, as you'll make butter! :-) Store in an airtight container in the refrigerator until ready to serve.<br />
<br />
To assemble the pie:<br />
Pour the mixture into your pie crust. Smooth out the top with a spatula. (Aly's directions say to cover the surface of the pudding with plastic wrap, but I wouldn't do it next time as it left a strange imprint on my pie.) Refrigerate for at least an hour and a half or until set. Decorate with homemade whipped cream right before serving.</blockquote>
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com136tag:blogger.com,1999:blog-657141719730250821.post-24519856230667504332012-06-14T11:27:00.000-04:002012-06-14T11:31:13.240-04:00Green Salad with Poached Egg, Bacon and Champagne Vinegar and Walnut Oil Vinaigrette<div class="separator" style="clear: both; text-align: center;">
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The idea of the French bistro is the epitome of delicious French food. Most people don't realize that bistro food is delicious because of its simplicity. Take beef bourgignon: basically a beef stew cooked in red wine. Or steak au poivre: just a good steak covered in peppercorns and grilled with some french fries. One of my favorites, though, is the salade Lyonnaise: fris<span class="st">ée or other salad greens with bacon and a poached egg. It's taken me years to realize that bistro food can easily be made at home. </span><br />
<br />
<span class="st">And last night I finally jumped the hurdle that was stopping me from making this particular dish--the dreaded poached egg. And you know what? It was really quite simple! I promise that I'll share my technique with you as soon as I can, but today I'm going to share the salad recipe with you, which is also really quite simple. It takes only about 15 minutes to assemble, and you'll be rewarded with the crisp freshness of a salad with a tart and nutty vinaigrette, salty bacon and the rich gooeyness of a perfectly poached egg. <br /><br />Paired with some crusty French bread and a glass of dry French ros</span><span class="st">é, and you'll have a French bistro meal on your table in no time!</span><br />
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<span class="st"></span><br />
<blockquote class="tr_bq">
<b>Green Salad with Poached Egg, Bacon and Champagne Vinegar and Walnut Oil Vinaigrette</b><br />
Serves 1<br />
<i>Cook's Notes</i>: You'll have plenty of vinaigrette left to dress your salads for the rest of the week. Feel free to scale down the recipe if you don't want leftovers.<br />
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For the salad: <br />
1-2 cups fresh salad greens<br />
2 strips bacon, cut into 1/2" strips and cooked until crispy<br />
1 egg, poached<br />
Flaky sea salt and freshly ground pepper<br />
<br />
Vinaigrette:<br />
1 ounce (about 1/8 cup) champagne vinegar (or a little more if you like your vinaigrettes a little more acidic, like I do)<br />
1 ounce (about 1/8 cup) fresh lemon juice (about the juice of one lemon)<br />
1/4 tsp Kosher salt<br />
10 grinds of black pepper<br />
1 clove of garlic, pressed or finely minced<br />
1 tsp fresh dill, finely chopped<br />
3 ounces (about 1/4 + 1/8 cup) walnut oil<br />
3 ounces (about 1/4 + 1/8 cup) mildly flavored extra virgin olive oil (Don't use your best olive oil here...you want the walnut oil to shine in this vinaigrette.)<br />
<br />
To make the vinaigrette:<br />
Combine all of the ingredients in your salad dressing shaker and shake until combined. (Alternatively, you can whisk the ingredients in a small bowl.) Taste and add more salt, vinegar or oil until it reaches your desired taste. Let it sit on the counter for about 15 minutes (which should be about the time it takes to crisp your bacon and poach your egg).<br />
<br />
To assemble the salad:<br />
Place the greens in a wide-mouthed bowl. Toss with enough dressing to coat. Sprinkle with the bacon bits. Add the poached egg and sprinkle with a little sea salt and pepper. Eat immediately.</blockquote>
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com48tag:blogger.com,1999:blog-657141719730250821.post-9333259264014113722012-06-05T15:32:00.000-04:002012-06-05T15:34:25.298-04:00How to Freeze Herbs<div class="separator" style="clear: both; text-align: center;">
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I know I talk about my CSA nonstop during the summer, but hey, I love fresh produce! I often get a lot of herbs every week, and sometimes I just can't use them up before they go bad. Is it the same for you? If so, freezing will be your best friend! I freeze my herbs almost every week, and then use them throughout the following months. It's best to preserve less woody herbs like cilantro, parsley, dill, basil, mint, etc. through freezing rather than drying. The more woody herbs, although can be frozen, are sometimes best dried.<br />
<br />
Some people like to freeze their herbs in little ice cube trays, but I
think it's a pain. First of all, I don't have any ice cube trays
because thankfully I have an automatic ice cube maker. Secondly, I find
that freezing your herbs in water in a tray limits your uses for the
herb. Yes, you can throw an herby ice cube into a soup, but that's
about it. If you freeze using my method, you can just cut off frozen
bits to use in cooking, but also in salads and other uncooked foods. (This works great with dill
in potato salads.) <br />
<br />
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So, let's get to it! First you need to wash your herbs gently in cold
water and leave them to dry on a paper towel. Once they're dry, chop
them roughly and put them into a freezer bag. (I prefer <a href="http://www.theworldinmykitchen.com/2010/12/12-days-of-christmas-ziploc-vacuum-bags.html" target="_blank">Ziploc's Vacuum bags</a>.)<br />
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Make sure to label your herbs! After a few weeks in the freezer, the cilantro and parsley will look suspiciously alike. Remove as much air as possible and freeze. Whenever you need some, break off a chunk and add it to your recipe. Some herbs' flavors will last longer than others, so storage time will vary. I've found that cilantro only lasts a few months, but dill can last up to a year.<br />
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That's all there is to it! How do you like to preserve your herbs?<br />
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com42tag:blogger.com,1999:blog-657141719730250821.post-5490292069234777992012-05-31T08:25:00.000-04:002012-05-31T08:28:28.556-04:00French Toast--My Vacation Breakfast<div class="separator" style="clear: both; text-align: center;">
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I am currently on vacation. We're at the beach in North Carolina, and it's quite luxurious. Our house is on the beach, and at night, I leave my window open to listen to the waves. I also have time to make real breakfasts. My typical routine is too crazy for fresh breakfasts, so we often do cereal or bagels or frozen (homemade) <a href="http://www.theworldinmykitchen.com/2011/07/blueberrry-pancakes-nice-welcome-home.html" target="_blank">pancakes</a>. But during vacation, we actually get breakfasts that are hot from the stove, like this French toast. My kids love it, and although I don't make it daily, it's relatively simple. It also makes a lot of French toast, so I freeze the leftovers to serve during my busy non-beach life. :-)<br />
<br />
<blockquote class="tr_bq">
<b>French Toast</b><br />
Makes 8-10 pieces<br />
<br />
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<br />
4 eggs<br />
1 cup whole milk<br />
4 tablespoons brown sugar<br />
1 teaspoon vanilla extract<br />
1 heaping teaspoon apple pie spice (or a mix of cinnamon, nutmeg, mace and/or cloves)<br />
Zest and juice of 1/2 lemon<br />
8-10 thick slices of challah bread<br />
1 tablespoon butter<br />
<br />
Heat a large pan or griddle over medium heat. Whisk the eggs, milk, brown sugar, vanilla extract, spices, and lemon zest and juice in a shallow pan or wide bowl. Melt the butter in the pan. Place the slices of challah in the egg mixture, making sure to allow the bread to soak up the custard. Let the excess drain off of the bread and place on the griddle. Cook until the bread is golden on one side and then flip carefully. Cook for another few minutes until the other side is golden. Serve hot with syrup, powdered sugar or fruit.</blockquote>
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com24tag:blogger.com,1999:blog-657141719730250821.post-15044136780070089982012-05-21T12:00:00.000-04:002012-05-21T13:51:21.984-04:00Pickled Carrots and Radishes [Secret Recipe Club]<div class="separator" style="clear: both; text-align: center;">
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My life has been busy! I work at a college, and students didn't leave campus until last week. I got a cold. My daughter had her 6th birthday party. My CSA started up. And I had to prepare for this month's <a href="http://secretrecipeclub.com/" target="_blank">Secret Recipe Club</a>. Luckily, the last two events overlapped. :-) I was assigned to secretly choose something from Joanna's blog, <a href="http://www.cairnsmanor.com/" target="_blank">Cairn's Manor</a>, and out of sheer luck I had bookmarked this recipe for <a href="http://www.cairnsmanor.com/?p=455" target="_blank">Pickled Carrots and Radishes</a>, even before I knew I was getting two big bunches of radishes from my CSA. I also had planned on making an Asian-marinated flank steak for dinner last week, so I knew it was kismet. I made a couple of small changes to Joanna's recipe, but nothing major. My family loved the flavors together, and my daughter even asked for a big portion of it on the side to eat. I know I'll be making this again and again (especially since I get a ton of radishes every spring and never know quite what to do with them)!<br />
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On a side note, I feel a special kinship to Joanna since she and I share <a href="http://www.theworldinmykitchen.com/2010/08/worlds-best-fettuccine-alfredo-alla.html" target="_blank">a love story around fettuccine alfredo</a>. Back in February, she actually cooked one of my favorite dishes my husband makes for me and <a href="http://www.cairnsmanor.com/?p=1291" target="_blank">featured it</a> on her blog. I guess fettuccine alfredo makes the world go round. :-)<br />
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<blockquote class="tr_bq">
<b>Pickled Carrots and Radishes</b><br />
Adapted from <a href="http://www.cairnsmanor.com/?p=455" target="_blank">Cairn's Manor</a><br />
Makes 1 Pint<br />
<br />
3 carrots, peeled and grated<br />
2 bunches red radishes, grated<br />
1/4 cup cilantro, chopped<br />
2 teaspoons Kosher salt<br />
1/4 cup sugar<br />
1/2 + 1/8 cup white distilled vinegar<br />
1/2 cup warm water<br />
1/8 teaspoon red pepper flakes<br />
<br />
Place the carrots, radishes, and cilantro in a small bowl and mix with the salt and let sit for 5-10 minutes. Place in a colander and squeeze all of the liquid out that you can. Fill a pint jar or other sealable container with the vegetables, layering with the cilantro as you go.<br />
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In a medium bowl, mix the sugar and warm water until the sugar is dissolved. Add the vinegar and red pepper flakes. Pour over the vegetables until completely covered. Refrigerate for at least one hour before eating. The pickled veggies should last about a month in the refrigerator.</blockquote>
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com28tag:blogger.com,1999:blog-657141719730250821.post-1512111291701225552012-05-14T08:00:00.000-04:002012-05-14T12:27:24.005-04:00Strawberry Frozen Yogurt<div class="separator" style="clear: both; text-align: center;">
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I love this time of year. It's just starting to get warm, and the promise of summer produce appears with fresh greens, asparagus and strawberries. Strawberries are a favorite in my house, and I'm rarely lucky enough to make anything with them since they disappear almost as soon as I walk in the door with them. (If you notice, there are no strawberries artfully strewn around this frozen yogurt in the pictures. This isn't because I didn't want them there, but more because my kids snatched up the leftovers--and my props--as soon as I turned my back!)<br />
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So when I get a chance (or my kids don't realize I've brought them home), I try to make strawberry desserts. One of my favorites is the classic <a href="http://www.theworldinmykitchen.com/2009/04/easter-dessert-strawberry-shortcake.html" target="_blank">Strawberry Shortcake</a>, but when it's hot outside and turning the oven on sounds like torture, I make this easy Strawberry Frozen Yogurt. It takes just a few ingredients and, except for the sugar (which can be adjusted to your needs), is relatively healthy. All you need is some sort of ice cream maker, and you're in business! (If you don't have one, I have a basic <a href="http://www.amazon.com/gp/product/B00000JGRT/ref=as_li_tf_tl?ie=UTF8&tag=thwoinmyki-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B00000JGRT" target="_blank">Cuisinart ice cream maker</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thwoinmyki-20&l=as2&o=1&a=B00000JGRT" style="border: none !important; margin: 0px !important;" width="1" />, which is relatively inexpensive and easy to clean that I can recommend. I've had it for a few years and have loved it every step of the way!)<br />
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<blockquote class="tr_bq">
<b>Strawberry Frozen Yogurt</b><br />
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16 oz fresh strawberries, washed and stems removed, quartered<br />
2/3 cup sugar<br />
1-2 teaspoons Cointreau (optional) <br />
32 ounces plain lowfat yogurt<br />
1 teaspoon fresh lemon juice<br />
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Mix the strawberries, sugar, and Cointreau in a medium bowl. Cover and set aside for at least two hours, stirring occasionally.<br />
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Pour the strawberries and juice into a blender or food processor and blend until smooth. Add the yogurt and lemon juice and blend until thoroughly mixed. Feel free to strain at this point, but I never do.<br />
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Place the mixture in the refrigerator for at least one hour to chill and then freeze in your ice cream maker according to its directions. Place in a freezer-safe container and freeze for at least two hours before serving. If you're making it more than a few hours before eating, make sure to take it out of the freezer at least 15 minutes before serving to help soften the yogurt.</blockquote>
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com19tag:blogger.com,1999:blog-657141719730250821.post-25558236347956454932012-05-07T13:51:00.000-04:002012-05-07T13:51:10.003-04:00Eating in Vienna, Austria: Part Two<div class="separator" style="clear: both; text-align: center;">
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I can't believe that I forgot to post my second part to my "Eating in Vienna" series! Since I work at a college, my busy times are at the whim of the college schedule, and spring is crazy. But better late than never, right? In my <a href="http://www.theworldinmykitchen.com/2012/02/eating-in-vienna-austria-part-one.html" target="_blank">first post about Eating in Vienna</a>, I wrote about different restaurants and cafes that are worth your time, but this time around, I'd like to focus on a couple of alternative ways to eat in the city.<br />
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One of my absolute favorite places in the city, not only for food, but also for culture and atmosphere, is the <a href="http://www.wien.info/en/shopping-wining-dining/markets/naschmarkt" target="_blank">Naschmarkt</a>. Located in the 6th district, it is easily accessible and centrally located. Not only can you find the typical market fare like fruits and veggies, you can also find an abundance of culturally diverse foods. My favorite stalls carry flavored hummus, stuffed veggies and other Mediterranean-type foods.<br />
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Spice stores abound--there's not a spice I haven't found at these markets! I actually brought whole nutmeg home all the way from Vienna because the prices were amazing.<br />
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The Naschmarkt is the perfect place to put together a picnic. We always get olives, falafel, stuffed peppers and artichokes, some fresh bread, and last time, we even bought some gooseberries to try! Don't be intimidated if you don't speak German--most of the shopkeepers speak enough English to get you by.<br />
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Another fun option just outside of the city are Heurige. Heurige are small, local wineries that often sell their new wines and other local fare right on their property. We visited <a href="http://www.wildsau.at/" target="_blank">Heurigenschenke zur Wildsau</a> on our last visit, mostly because it was accessible by city bus, but if you have a car, you can visit any and all of these Viennese treasures! The Heurige we visited had a large closed-in park-like space scattered with picnic tables, and we spent hours here enjoying the wine, beer and food with friends who were living in Vienna at the time while overlooking the beautiful city of Vienna. I would recommend ordering the house Heurige, which is the early wine from that year, but other options abound. If you'd like to visit a Heuriger, you can find a list by area <a href="http://www.wien.info/en/shopping-wining-dining/wine/heurige-2" target="_blank">here</a>. (If you notice that I spelled Heurige two ways, it's not a mistake! My husband is a German professor and insists on correct grammar...even if it is German grammar. ;-) )<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="http://2.bp.blogspot.com/-HPNsizWF-c4/TzFz3Qiql3I/AAAAAAAAIAU/Z5EKvGAkaXo/s1600/heurigefood.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://2.bp.blogspot.com/-HPNsizWF-c4/TzFz3Qiql3I/AAAAAAAAIAU/Z5EKvGAkaXo/s320/heurigefood.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At Heurigenschenke zur Wildsau, you pay for your meal by weight.</td></tr>
</tbody></table>
<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="http://3.bp.blogspot.com/-9HEy3kG2zjA/TzFz32jSJMI/AAAAAAAAIAc/3ogY_wW8KTE/s1600/heurigeshop.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-9HEy3kG2zjA/TzFz32jSJMI/AAAAAAAAIAc/3ogY_wW8KTE/s320/heurigeshop.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The "bar."</td></tr>
</tbody></table>
<table 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="http://3.bp.blogspot.com/-vpGqd6Z7tPQ/TzFz5Uf8yfI/AAAAAAAAIA8/tQx1gKpzwyw/s1600/heurigeyard.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-vpGqd6Z7tPQ/TzFz5Uf8yfI/AAAAAAAAIA8/tQx1gKpzwyw/s320/heurigeyard.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A child's birthday party was celebrated while we were there--proving that this is a child-friendly location where adults can also enjoy themselves!</td></tr>
</tbody></table>
<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="http://3.bp.blogspot.com/-5ebuoK__PC0/TzFz4hSyJZI/AAAAAAAAIAs/IFD0yCfsk64/s1600/heurigeview.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-5ebuoK__PC0/TzFz4hSyJZI/AAAAAAAAIAs/IFD0yCfsk64/s320/heurigeview.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A view of the city</td></tr>
</tbody></table>
Have you traveled to Vienna? Where are you favorite alternative places to enjoy food there?<br />
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com26tag:blogger.com,1999:blog-657141719730250821.post-53600220838443770952012-05-01T17:58:00.001-04:002012-05-01T18:25:15.367-04:00Potato and Zucchini Salad with Dill<div class="separator" style="clear: both; text-align: center;">
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<br />
Last week while in <a href="http://marksburyfarm.com/" target="_blank">Marksbury Farm Market</a>, I saw some local zucchini begging me to buy it. Strange since I'm not zucchini's biggest fan. It must have known that I needed to branch out and continue trying it, and somehow it ended up in my shopping bag. When I got home, however, I wasn't really sure what to do with it. We had decided to grill that night, and I just love potato salad when grilling, so I thought I'd throw together what I had on hand into a potato and zucchini salad. It was a hit...even with my potato-salad-averse husband. This salad is really very simple and could be extremely versatile. You could try throwing in some other veggies, but if you get a talking zucchini like I did, it might get a little envious. ;-)<br />
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<br />
__________________</div>
<br />
As a side note, I wanted to let you know about a fun culinary event happening in Louisville, Kentucky tomorrow (May 2nd). Chefs Cat Cora and Anthony Lamas (of <a href="http://www.sevicherestaurant.com/" target="_blank">Seviche</a> in Louisville) will be doing a cooking demonstration at Macy's Oxmoor. RSVPs are requested, so jump on over to the <a href="http://pitchengine.com/macys/join-chef-cat-cora-at-macys-oxmoor-for-a-taste-of-derby-52" target="_blank">website</a> to find out more info!<br />
<br />
<blockquote class="tr_bq">
<b>Potato and Zucchini Salad with Dill</b><br />
Serves 6<br /><br>
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<br />
4-5 medium gold or red potatoes, chopped<br />
1 small zucchini, trimmed, halved lengthwise and sliced thinly<br />
1/4 cup thinly sliced green onions, both white and green parts<br />
1/2 cup sour cream<br />
2 tablespoons mayonnaise<br />
3-4 teaspoons lemon juice<br />
1 tablespoon fresh dill, minced<br />
1/2 teaspoon Kosher salt<br />
1/4 teaspoon black pepper<br />
<br />
Boil the potatoes in salted water until fork tender. Drain and cool on a cookie sheet.<br />
<br />
Place cooled potatoes, zucchini, and onions in a bowl. Mix sour cream, mayonnaise, 3 teaspoons lemon juice, dill, salt and pepper in a small bowl. Taste and add more lemon juice and/or salt to taste. Mix the dressing in with the vegetables gently. Refrigerate for at least two hours before serving.<br />
<br />
Serve cold.</blockquote>
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com25tag:blogger.com,1999:blog-657141719730250821.post-60927895296769919512012-04-28T19:19:00.001-04:002012-04-28T19:19:51.469-04:007 two 7 Glass Garden Markers Giveaway Winner...and a Discount Code!<div class="separator" style="clear: both; text-align: center;">
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<br />
It's time to announce the winner of my <a href="http://www.theworldinmykitchen.com/2012/04/7-two-7-glass-glass-garden-markers.html#comment-form" target="_blank">7 two 7 Glass Garden Markers giveaway</a>! Thanks everyone who entered! I truly love Vicki's work and I hope I was able to introduce you to a new independent artist that you love as well! And now for the winner:<br />
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Congratulations to beverly h! You'll be receiving an email from me soon regarding the details! <b>And for those of you who didn't win, don't forget that you can receive a 10% discount from <a href="http://www.etsy.com/shop/7two7Glass?ref=seller_info" target="_blank">7 two 7's Etsy shop</a> for one week (through May 5th) by entering the discount code "theworldinmykitchen" (without the quotation marks). </b> Go over and order your own garden markers today!<br />
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com13tag:blogger.com,1999:blog-657141719730250821.post-86541362890986276622012-04-23T12:00:00.000-04:002012-04-23T12:00:03.767-04:00From-Scratch Chicken Pot Pie [Secret Recipe Club]<i><b>***Don't forget to enter my <a href="http://www.theworldinmykitchen.com/2012/04/7-two-7-glass-glass-garden-markers.html" target="_blank">giveaway for 7 two 7 glass garden markers</a>! The contest ends on Friday, April 27th.
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<br />
It's <a href="http://secretrecipeclub.com/" target="_blank">Secret Recipe Club</a> time again! I drew <a href="http://www.artfrommytable.blogspot.com/" target="_blank">Art from My Table</a>, and I'm so glad I did. My family had a tough time picking just one recipe to try: my daughter picked <a href="http://www.artfrommytable.blogspot.com/2011/09/pumpkin-oatmeal.html" target="_blank">Pumpkin Oatmeal</a>, I wanted <a href="http://www.artfrommytable.blogspot.com/2011/12/sparkling-cranberry-brie-bites.html" target="_blank">Sparkling Cranberry Brie Bites</a>, and my husband wanted <a href="http://www.artfrommytable.blogspot.com/2010/01/chicken-pot-pie.html" target="_blank">Chicken Pot Pie</a>. My husband won out, mostly because I wasn't hosting a party for the Brie Bites and because we needed an extra dinner last week, but those other recipes are on my list to make in the near future! <br />
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<br />
Chellie cooks, writes and photographs for Art from My Table, and does a magnificent job of creating delicious-looking, yet accessible food. And her Chicken Pot Pie is one of these recipes. I made a few changes to suit my tastes, but her recipe is a great base recipe to experiment with. This is definitely going into my regular rotation of meals...even my picky two year old ate the filling!<br />
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<br />
Because I wanted to eat this for a busy mid-week meal, I prepared the pies in individual ramekins and froze them. I added about 15 minutes of cooking time for the frozen pies. This worked wonderfully--I popped the pies in the oven after work and then ran outside to play with the kids on a beautiful spring afternoon. Go check out the original recipe for the base recipe and for a large pie; my instructions below are for 6-inch ramekins.<br />
<br />
<blockquote class="tr_bq">
<b>From-Scratch Chicken Pot Pie</b><br />
Adapted from <a href="http://www.artfrommytable.blogspot.com/2010/01/chicken-pot-pie.html" target="_blank">Art from My Table</a><br />
Makes three large individual portions<br />
<br />
<i>Cook's Note: If you'd like to freeze these for later use, throw them in the freezer, and when they are frozen through, wrap tightly in foil. When you are ready to cook them, just throw them in the oven and cook for about 15 minutes longer.</i><br />
<br />
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<br />
1/3 cup butter<br />
1/3 cup all-purpose flour<br />
1/3 cup onion, chopped<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
1/2 cup dry white wine<br />
2 cups chicken stock<br />
2/3 cup whole milk<br />
1/2 tsp dried thyme<br />
1/2 tsp dried rosemary, crushed<br />
2/3 lb. cooked chicken breast, chopped<br />
3 cups vegetables (I used equal amounts of green beans, peas, carrots, fennel. Fresh or frozen work well here.)<br />
2 green onions, cut into 1-inch pieces<br />
Pastry for two nine-inch pie crusts (I used Alice Waters' recipe from <a href="http://www.amazon.com/The-Art-Simple-Food-Revolution/dp/0307336794" target="_blank"><i>The Art of Simple Food</i></a>, and will continue to use it for this recipe.)<br />
<br />
Prepare the crust: Butter three 6-inch individual ramekins. Line the ramekins with pie crust, cutting off excess with a sharp knife. Roll out three portions that will cover the entire top of the ramekin and set aside. (Because you are using ramekins instead of a large pie tin, you may need to incorporate the excess bits and reroll the crust to have enough to cover all three.) Place the ramekins in the refrigerator until you're ready to fill them.<br />
<br />
Preheat the oven to 425 degrees F.<br />
<br />
Prepare the filling: In a large saucepan, melt the butter. Add the flour, onions, salt and pepper. Cook, stirring, for about 1-2 minutes or until the mixture becomes bubbly. Stir in the wine and cook until incorporated. Add the chicken stock, milk, thyme and rosemary, stirring until thick and bubbly. Add the cooked chicken and vegetables. Taste for seasoning. Add salt or pepper to taste.<br />
<br />
Remove the ramekins from the refrigerator. Scoop the filling into the ramekins until they are completely full. Cover each pie with your pre-rolled crust. Pinch the edges so that the crust is sealed. Cut vents in the top of each crust.<br />
<br />
Place your ramekins on a rimmed cookie sheet. Place in the oven and start checking on your pot pies after about 25-30 minutes. (They could take up to 45 minutes to cook, but it's good to start checking early so they don't burn.) They are done when the crusts are golden brown and the insides are bubbling. Remove from the oven and let rest for at least 15 minutes.</blockquote>
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com504tag:blogger.com,1999:blog-657141719730250821.post-73574249336256252892012-04-20T13:53:00.002-04:002012-04-20T13:55:52.063-04:00Green Chile Enchiladas<i><b>***Don't forget to enter my <a href="http://www.theworldinmykitchen.com/2012/04/7-two-7-glass-glass-garden-markers.html" target="_blank">giveaway for 7 two 7 glass garden markers</a>! The contest ends on Friday, April 27th.
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<br />
The other day I was telling someone that cooking Mexican food comes naturally to me. I think it was growing up in Southern California that did it. Mexican food was a staple in my diet growing up, and then living in San Diego during and after college just solidified those flavors in my head. I know that different regions of Mexico offer different dishes and flavors, so I'm just calling my recipes the SoCal version of Mexican food. :-)<br />
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<br />
Enchiladas are one of my favorite foods, period. I don't remember learning how to make them...it's just stuck in my head as a recipe. Basically a filled corn tortilla smothered in chili sauce and cheese and then baked, it's Mexican comfort food at its finest. The stuffing variations are endless, but my favorite is seasoned chicken with pepperjack cheese--spicy and filling and luscious all rolled into a corn tortilla...yum!<br />
<br />
<blockquote class="tr_bq">
<b>Green Chile Enchiladas</b><br />
Serves 6 (at least!)<br />
<br />
Cook's Note: This is more of a method than a recipe. Feel free to play
with your fillings or leave the meat out for a vegetarian version. This
recipe also freezes well. Just wrap well in foil and then bake a few
minutes longer straight from the freezer. (Be careful if using a glass
pan--it could crack if placed in the oven straight from the freezer. If
using glass, let the enchiladas thaw a little before baking.)<br />
<br />
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<br />
2 small chicken breasts, about a pound's worth<br />
1 bottle of beer<br />
1/2 tsp ground cumin<br />
1/2 tsp paprika<br />
1/2 tsp chili powder<br />
1/4 tsp Kosher salt<br />
A couple of grinds of pepper<br />
1/2 of a large block of pepperjack cheese, shredded<br />
Corn tortillas<br />
1 large can of green enchilada sauce (found in the Mexican aisle of your grocery store)<br />
<br />
Place the chicken breasts in a saucepan. Add the bottle of beer and add enough water to cover the chicken by a couple of inches. Heat to a simmer and cook until the breasts are completely cooked through, about 10-20 minutes. Remove the breasts from the liquid and set aside to cool. Once cooled, shred the chicken using your fingers or two forks. Add the cumin, paprika, chili powder, salt and pepper and mix to combine.<br />
<br />
Preheat the oven to 350 degrees F.
<br />
<br />
Heat the tortillas in the microwave between a damp towel just until heated through, about 30 seconds. Remove from the microwave, taking care not to burn yourself, and set aside. Pour the enchilada sauce in a wide-mouthed bowl. One by one, dip the tortilla into the sauce until completely covered. Let the excess drip off into the bowl and then place the tortilla into your baking dish. Spread about one tablespoon of chicken in a straight line across the middle of the tortilla. Add about a tablespoon of cheese, and then roll the tortilla. (The tortilla might rip a little. This is okay.) Push against the edge of the baking dish and then repeat with the rest of the tortillas until you can't fit any more. Pour about a half of a cup to a cup of the remaining enchilada sauce over the top of the enchiladas, until all enchiladas are lightly coated. Sprinkle with pepperjack cheese.<br />
<br />
Place the enchiladas on the middle rack in the oven. Bake for about 20-30 minutes, or until the cheese is bubbly and starting to get golden brown. Remove from the oven and let rest for about 10-15 minutes. <br />
<br />
Serve with sour cream and/or guacamole.</blockquote>
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com44tag:blogger.com,1999:blog-657141719730250821.post-11316026647439866592012-04-17T14:11:00.000-04:002012-04-28T19:20:32.047-04:007 two 7 Glass Glass Garden Markers Giveaway!<b>***This giveaway is now closed.***</b><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Hf9eDKlAzhs/T42FvhNnx8I/AAAAAAAAIDg/LWaSgiheQn4/s1600/reds.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="221" src="http://4.bp.blogspot.com/-Hf9eDKlAzhs/T42FvhNnx8I/AAAAAAAAIDg/LWaSgiheQn4/s320/reds.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That's me in the back in the middle with the goofy smile and red hair. Vicki is just to the left of me. And just for fun, that's my beautiful mom on the far left in the back. :-)</td></tr>
</tbody></table>
There are just people in your life that you've known forever, right? And then there are people you lose touch with and think you'll never hear from again. But thanks to the wonder that is Facebook, I've been able to reconnect with people who can remember my crazy hairstyles when I was 12 years old. Vicki is one of those people. We both moved away from Southern California as adults and settled in very different states. I ended up in Kentucky and Vicki in Minnesota. After we reconnected on FB, I found out that Vicki owns a glass business: <a href="https://www.facebook.com/pages/7-two-7-Glass/304996951483" target="_blank">7 two 7 Glass</a>. I just love her products! She makes a variety of ornaments, hair barrettes, jewelry...and her newest creation are these lovely garden markers. (I already have one of her beautiful owl ornaments, and these garden markers are going to make a debut in my garden this summer.) :-)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-lEBLujrCy6k/T42EclJuvAI/AAAAAAAAIDY/9fAny2vWBw8/s1600/herbmarkers2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="http://3.bp.blogspot.com/-lEBLujrCy6k/T42EclJuvAI/AAAAAAAAIDY/9fAny2vWBw8/s320/herbmarkers2.jpg" width="320" /></a></div>
<br />
<b>Vicki has been kind enough to offer six garden markers to one lucky reader here</b>...just in time for the spring planting season! This is how she describes these beautiful pieces: "These plant markers are extremely durable, made with two layers of glass
with a fired-on permanent design and galvanized steel stakes. The
stakes are 'sewed' on with thinner-gauge galvanized steel wire. Not your
momma's plant stake.....these are full of color and personality!"<br />
<br />
<b>And before we get to how to enter this fabulous giveaway, I wanted to let you know that Vicki is also giving readers of my blog a discount of 10% off an order from her Etsy site.</b> (Hey, mom, stop reading here...) Okay, now that I know my mom isn't reading this, these would make a great Mother's Day present! Go order a set for your mom...and maybe one for yourself while you're at it! :-) Just enter "theworldinmykitchen" (without the quotation marks) when you check out to receive your discount. The discount will be good after the giveaway closes, so I'll make sure to remind you! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-WM8a8u0GZk0/T42EY-7BNTI/AAAAAAAAIDQ/33wBVaOfVVw/s1600/herbmarkers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://3.bp.blogspot.com/-WM8a8u0GZk0/T42EY-7BNTI/AAAAAAAAIDQ/33wBVaOfVVw/s320/herbmarkers.jpg" width="320" /></a></div>
<br />
<span style="font-weight: bold;">How to Enter</span><br />
<br />
Go to <a href="http://www.etsy.com/shop/7two7Glass?ref=seller_info" target="_blank">7 two 7's Etsy shop</a> and tell me what your favorite item is in her shop and come back to post about here on The World in
My Kitchen! You MUST leave a way for me to get in touch with you if
you win.<br />
<br />
For extra entries, you can do the following (<span style="font-weight: bold;">Create a separate comment for each.</span>):<br />
<br />
<br />
1) <a href="https://www.facebook.com/pages/7-two-7-Glass/304996951483" target="_blank">"Like" 7 two 7 Glass on Facebook</a> and come back here to let me know. (If you are already a fan, just say so in the comments below.) <br />
<br />
2) <a href="https://www.facebook.com/MindysMouthful?ref=ts" target="_blank">"Like" The World in My Kitchen on Facebook</a> and come back here to let me know. (If you are already a fan, just say so in the comments below.) <br />
<br />
3) <a href="http://feeds.feedburner.com/TheWorldInMyKitchen" target="_blank">Subscribe</a> to The World in My Kitchen in an RSS feeder. (Make sure to come back here to let me know that you did this!)<br />
<br />
4) Link to this post in a Facebook update. If Facebook is playing nice today, make sure to tag <a href="https://www.facebook.com/MindysMouthful" target="_blank">The World in My Kitchen</a> and <a href="https://www.facebook.com/pages/7-two-7-Glass/304996951483" target="_blank">7 two 7 Glass</a>! (Make sure to come back here to let me know that you did this!)<br />
<br />
5) Follow me on <a href="http://twitter.com/#%21/worldinkitchen" target="_blank">Twitter</a> and retweet this post. (Make sure to come back here to let me know that you did this!)<br />
<br />
That's a total of 6 possible entries! (Make sure to create a separate
comment for each one below.) I will choose a winner with a random
number generator. The giveaway will close on Friday, April 27th at
10:00pm EST.<br />
<br />
<b>**This contest is open to those with a U.S. address. </b><br />
<br />
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com110tag:blogger.com,1999:blog-657141719730250821.post-48304656762442387042012-04-03T13:59:00.002-04:002012-04-03T15:56:44.762-04:00Summery Taco Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FzZEInZrV3U/T3sRJnnavYI/AAAAAAAAIDE/PzOgKjz3AdE/s1600/Tacosalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="http://3.bp.blogspot.com/-FzZEInZrV3U/T3sRJnnavYI/AAAAAAAAIDE/PzOgKjz3AdE/s320/Tacosalad.jpg" width="320" /></a></div>
<br />
I always look forward to the warm weather of the spring and summer, not only because I grew up in the desert of southern California, but also because meals become simpler. Although I enjoy the comfort foods of winter, summer cooking steals my heart. I love the simplicity of what you can do with fresh ingredients--throwing together a salad is one of the simplest and freshest ways of cooking in my book. I was excited last week, then, when my husband requested the first salad-as-a-meal of the year--taco salad. This is the salad I grew up eating, and although I've changed up the ingredients somewhat, it's really my mom's recipe. Thanks, Mom!<br />
<br />
<blockquote class="tr_bq">
<b>Taco Salad</b><br />
Serves 4-6<br />
<i>Cook's Note: This is more of a guide than a flatout recipe. Don't like ground beef? Use chicken! Do you have some fresh veggies from the garden? Throw them in! You get the idea... :-)</i><br />
<br />
1 pound ground beef<br />
1 tablespoon of your favorite taco seasonings (I use Penzey's Bold Taco.)<br />
1 teaspoon salt<br />
1/2 teaspoon pepper<br />
6-8 cups of your favorite lettuce<br />
1 tomato, chopped<br />
1/4 cup diced red onion<br />1 avocado, chopped<br />1 can red kidney beans, drained and rinsed<br />
1/2-1 cup pepperjack cheese<br />
<br />
For toppings:<br />
Crushed tortilla chips<br />
Sour cream<br />
Salsa<br />
<br />
Cook the ground beef along with the taco seasoning, salt and pepper until well browned. Strain the grease and set the ground beef aside in a bowl lined with paper towels to cool.<br />
<br />
In a large bowl, combine the lettuce, tomato, red onion, avocado, kidney beans and cheese. Place a serving of salad in a wide bowl and top with a handful of ground beef and crushed tortilla chips. Dollop a bit of sour cream and some salsa on top, and mix until the salad is covered with the dressing.<br />
<br />
Serve immediately.</blockquote>
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com24tag:blogger.com,1999:blog-657141719730250821.post-49015617488037093992012-03-26T16:13:00.000-04:002012-03-26T16:13:13.656-04:00Chocolate Covered Pretzels<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-3D_m7So6tZU/T3CXxj37Z-I/AAAAAAAAIC8/9E64_sAh0SA/s1600/chocolatepretzelscloseup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="http://2.bp.blogspot.com/-3D_m7So6tZU/T3CXxj37Z-I/AAAAAAAAIC8/9E64_sAh0SA/s320/chocolatepretzelscloseup.jpg" width="320" /></a></div>
<br />
My daughter's school book fair happened last week, and along with that came a "book fair carnival." The school is small, so to kick off the book fair, one of the biggest grossing events for the PTO, we hold a carnival that includes carnival games, face painting and snacks. All of this is free, so the parents pitch in to make it a fun event for the kids. This year, my five year old wanted to help make the snacks, and she chose chocolate covered pretzels. These are so simple, but the kids love them! And as a treat, they work wonderfully. You can use whichever chocolates and toppings you like, but these sprinkles seemed festive enough for a carnival!<br /><br />
<blockquote class="tr_bq">
<b>Chocolate Covered Pretzels</b><br />
Makes about 24 pretzels<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CKtLIE4cqP4/T3CXwfvSJAI/AAAAAAAAIC0/Z9FORjiTAG0/s1600/chocolatepretzels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="http://4.bp.blogspot.com/-CKtLIE4cqP4/T3CXwfvSJAI/AAAAAAAAIC0/Z9FORjiTAG0/s320/chocolatepretzels.jpg" width="320" /></a></div>
<br />1 12-ounce package of chocolate chips <br />
1 tablespoon shortening<br />
24 large pretzel sticks<br />
Sprinkles<br />
<br />
In a double boiler or in a small bowl over a pot with a small amount of water (the water should not touch the bowl), add the chocolate chips and the shortening. Turn the heat on medium and stir the chocolate chips occasionally until they are completely melted, and the shortening is incorporated. Remove from heat. Using a spoon, ladle chocolate over about 2/3 of the pretzel, letting the excess drip off into the bowl. Place the chocolate covered pretzel on a cookie sheet lined with wax or parchment paper and scatter sprinkles on the top. Let sit in a cool, dry spot for at least an hour to let the chocolate set. Alternatively, you can place the tray in the refrigerator to speed up the setting.</blockquote>
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com70tag:blogger.com,1999:blog-657141719730250821.post-5334791919885646572012-03-19T12:00:00.000-04:002012-03-19T12:00:00.479-04:00Coconut Peanut Butter Stuffed Deep Dish Chocolate Chip Cookies [Secret Recipe Club]<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7s1AFQMwWRs/T2aLy3M1luI/AAAAAAAAICo/OB-fORira28/s1600/cookiebite.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-7s1AFQMwWRs/T2aLy3M1luI/AAAAAAAAICo/OB-fORira28/s320/cookiebite.JPG" width="246" /></a></div>
<br />
So it's <a href="http://secretrecipeclub.com/" target="_blank">Secret Recipe Club</a> time again! I have to say that after participating in this group for a few months, I've found that I really love it. Being assigned a random blog to cook from each month is quite exciting, and really makes me try new things. This month, I was assigned Angie from <a href="http://www.bigbearswife.com/" target="_blank">Big Bear's Wife</a>, a great cook and the host (who keeps us all in line) of my group of SRCers. <br />
<br />
I spent a long time trying to decide what to make from her beautiful blog, but I finally settled on her <a href="http://www.bigbearswife.com/2012/02/peanut-butter-stuffed-deep-dish.html" target="_blank">Peanut Butter Stuffed Deep Dish Chocolate Chip Cookies</a>. I halved her recipe since I didn't need 12 of these babies floating around my house. I also made my own peanut butter filling to replace the peanut butter cups since we try to steer clear of processed foods, but it was quite simple to make regardless. The end result was fabulous--I could barely keep my daughter away from it at all stages! I will say that I would probably make these in smaller dishes next time (I only had larger oven-proof bowls). It's quite rich and filling, so smaller bowls would not only help your figure, but really is all you can finish in one sitting. They are best eaten fresh from the oven...and perhaps with a big scoop of ice cream on top!<br />
<br />
<blockquote class="tr_bq">
<b>Coconut Peanut Butter Stuffed Deep Dish Chocolate Chip Cookies</b><br />
Adapted from <a href="http://www.bigbearswife.com/2012/02/peanut-butter-stuffed-deep-dish.html" target="_blank">Big Bear's Wife</a><br />
Makes 6 cookies in small bowls<br />
<br />
<i>Cook's Note: I used natural organic coconut peanut butter with great results. Feel free to substitute regular peanut butter or just use peanut butter cups or eggs instead of the filling below as indicated in the original recipe if desired.</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-no8SKss3dSc/T2aLxKtQBTI/AAAAAAAAICg/_vWE4pLfeVQ/s1600/cookie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-no8SKss3dSc/T2aLxKtQBTI/AAAAAAAAICg/_vWE4pLfeVQ/s320/cookie.JPG" width="320" /></a></div>
<br />
Peanut Butter Filling:<br />
1/2 stick unsalted butter, room temperature<br />
1/2 cup coconut peanut butter<br />
3/4 cup powdered sugar<br />
<br />
Cookie Dough:<br />
1/2 cup light brown sugar<br />
1/2 cup sugar<br />
1 stick butter, room temperature<br />
1 egg<br />
1 1/2 teaspoons vanilla<br />
2 cups all-purpose flour<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking soda<br />
3/4 cups semi-sweet chocolate chips<br />
<br />
Small oven-proof bowls<br />
<br />
Preheat oven to 350 degrees Farhenheit.<br />
<br />
Make the peanut butter filling: With a hand mixer or in a stand mixer, mix 1/2 stick butter and 1/2 cup peanut butter until well combined. Add the powdered sugar and mix until combined. Set aside.<br />
<br />
Make the cookie dough: With a mixer, combine the brown sugar, sugar and butter until well combined. Add the eggs and mix until incorporated. Add the vanilla and mix again. In a separate bowl, stir together the flour, salt and baking soda. In small batches, add the dry ingredients to the wet and mix well. Add the chocolate chips and mix.<br />
<br />
Using an ice cream scoop, add one scoop of cookie dough to each bowl. Pat it down to cover the bottom of the bowl. Add a heaping tablespoon of the peanut butter mixture to the middle, spreading it around. Make sure to leave about 1/4-1/2 inch border around the edge of the bowl. Add another scoop of cookie dough to the top, and spread over the peanut butter and push gently on the edges to seal with the bottom layer of the cookie dough.<br />
<br />
Place in the hot oven and bake for 15-20 minutes or until the top of the cookies becomes golden brown. Let cool for about 5-10 minutes before serving. Top with a scoop of vanilla ice cream if desired.</blockquote>
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© 2008-2011 The World in My Kitchen</div>Mindyhttp://www.blogger.com/profile/09411281880614660605noreply@blogger.com54tag:blogger.com,1999:blog-657141719730250821.post-88586962414529256032012-03-13T15:17:00.000-04:002012-03-14T08:58:20.258-04:00Spanish Rice and Eggs with Tomate Frito<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lThCUDkHskY/T1-ZIXxJeKI/AAAAAAAAICY/6wEGkNeOUIo/s1600/tomatefrito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://2.bp.blogspot.com/-lThCUDkHskY/T1-ZIXxJeKI/AAAAAAAAICY/6wEGkNeOUIo/s320/tomatefrito.jpg" width="320" /></a></div>
<br />
"Yuck." Or at least that's what my husband says every time I say I'm going to make this dish. But hold your horses...Spanish Rice and Eggs <i>is</i> a little out of the ordinary, but it's delicious, warming and filling! It takes all of about 20-30 minutes to make, and you probably have all of the ingredients in your kitchen right now. How can you beat that?!<br />
<br />
I learned how to make this dish when I lived in Spain. The grandmother of the family I lived with would make this about once a week for our lunch, and I totally looked forward to that day each week like a kid looks forward to dessert. That's how much I love this! And to tip the scales, my daughter loves it as well. So we have a 2 to 1 vote in our household, and I'm not inclined to count my husband's since he hasn't even tried it. His loss. ;-)<br />
<br />
So really, this is just rice layered with what the Spanish call "tomate frito" (fried tomato sauce) and an over-easy to -medium egg. Go try it and let me know what you think so we can settle this family feud once and for all! <br />
<blockquote class="tr_bq">
<b>Spanish Rice and Eggs with Tomate Frito</b><br />
Serves 2<br />
<br />
2 cups water<br />
1 cup rice<br />
1 garlic clove, peeled<br />
1 15-ounce can unsalted tomato sauce<br />
1 tablespoon extra virgin olive oil<br />
Salt <br />
Pepper<br />
2 eggs<br />
<br />
Put the water in a small saucepan, cover, and bring to a boil. Once boiling, add the rice and garlic clove, cover, and simmer on very low heat for about 20 minutes or until the rice is done.<br />
<br />
While the rice is cooking, place the tomato sauce and olive oil in a shallow pan. Add salt and pepper to taste and cover. Simmer on a low heat until your rice is ready.<br />
<br />
When the rice is done, heat a small pan and spray with cooking spray or coat with a small amount of olive oil. Fry the eggs to your desired consistency. (I like my whites cooked all the way through, but my yolk runny for this dish. Once the yolk mixes with the rice and tomato sauce, it makes a delicious creamy sauce for the dish.) Top with freshly-ground pepper.<br />
<br />
Eat immediately and sop up the sauce with crusty bread.</blockquote>
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