tag:blogger.com,1999:blog-31267761289412634572024-03-05T14:49:57.423-08:00My Veggie TableTaking the mystique out of vegetarian cooking.The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.comBlogger560125tag:blogger.com,1999:blog-3126776128941263457.post-33926628879274822042014-06-21T08:02:00.003-07:002014-06-21T08:03:50.850-07:00Deep Dish Pizza<div class="separator" style="clear: both; text-align: center;">
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For my youngest son's birthday this past June we offered to take him out for pizza on his birthday proper, his only request was that we go to San Ramon for the pizza (he was born in San Ramon). In discussing our plans with some of the mother's of his classmates/party goers we received a 100% agreement that HAD to go to <a href="http://www.zacharys.com/" target="_blank">Zachary's</a> in San Ramon. Zachary's serves a Chicago style pizza. Now, I must admit that I have always been a New York style pizza girl myself, but DAMN this pizza was good. What struck me most were the tomatoes which topped the pizza. </div>
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We've since been back to Zachary's again and we will go several thousands more times before all is said and done, but y'all know me. I can't walk away from a good meal without thinking, could I make that at home. </div>
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I did a lot of research but I could not find what I thought would even come close to Zachary's when it hit me: King Arthur Flour! 'Come on Amy', I said to myself, 'you go to their site first when you are looking for any kind of bread recipe and what is at the foundation of a pizza, but bread.' I instantly found this recipe, <a href="http://www.kingarthurflour.com/recipes/chicago-style-deep-dish-pizza-recipe" target="_blank">Chicago-Style Deep-Dish Pizza</a>. I've made this recipe twice now and boy-howdy is it tasty. I made two pizzas using 9-inch round baking dishes, one for the boys and one for the grown ups, but the original recipe is for one large pizza. I also omitted the sugar from the tomatoes and I opted not add any salt to the tomatoes. </div>
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<b>The Ingredients</b></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet"><b>the crust</b></span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">4 cups all-purpose flour</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">2 tablespoons yellow cornmeal</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">1 3/4 teaspoons salt</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">2 3/4 teaspoons instant yeast</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet"> 2 tablespoons olive oil</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">4 tablespoons melted butter</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">1 cup + 2 tablespoons lukewarm water</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet"><b>the filling</b></span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">3/4 lbs mozzarella cheese, sliced thinly</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">1 lb of white mushrooms, slice</span></span></span><span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">d </span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">1 can sliced black olives, rinsed and drained</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">1 teaspoon capers </span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">2-14.5 ounce cans no salt added diced tomatoes</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">2 cloves of garlic, minced</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">1 teaspoon dried oregano</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">1 teaspoon dried basil</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">3/4 cup grated Parmesan cheese </span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">4 tablespoons olive or vegetable oil </span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">large mixing bowl</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">2 9-inch round baking pans</span></span></span></div>
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<b><span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">the cooking</span></span></span></b></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">In the stand mixer fitted with the dough hook, combine the dough ingredients. The King Arthur recipe has instructions of hand mixing and for using a food processor and probably even for a bread machine, because King Arthur Flour is fabulous like that. </span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">Mix on low speed for about 8 minutes of until the dough forms a lovely elastic ball.</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet"> Place the dough in a greased bowl, cover the bowl with plastic wrap, and place it in a warm location to rise for 1 to 1 1/2 hours.</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet"> The dough should double in size. </span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">Roll or stretch the dough into a circle big enough for your 9-inch round baking pans</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">Coat the two round baking pans with 2 tablespoons each of vegetable or olive oil. Swirl it around and make sure the the oil goes up the side of the baking pan.</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">Place the dough into the pans and push or press it out to cover the bottom and the side of the pans.Cover the let the dough rest for 15 minutes. Preheat the oven to 425° while the dough rests.</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet"> A well rested dough! Place the well rested dough in the oven and allow it to bake for 10 minutes or until it sets and is lightly brown. While it is baking prepare your filling. </span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">Drain the tomatoes and mix them together with the garlic, oregano, and basil. Also take this time to saute any veggies you are also using as filling. </span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">The pre-baked crust. </span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">Top the crust with the sauteed vegetable</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">Then top with the tomatoes (someone remind me to clean that toaster)</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">Sprinkle with the parmesan cheese and bake for 25 minutes or until the filling it bubbling and the crust is a lovely golden brown.</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">The finished product, but here is the scariest step EVER. You are going to need to remove it from this pan and get it on that rack. I need both hands for this step and I have no one else to help me cook or photograph, or I would have shared step by step instructions on getting the pizza out of pan without tears. Basically I place a large turner/spatula under the edge of the pizza and gently lifted it out. Don't panic, if I can do it anyone can do it!</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet"> See! I did it! Now let the pizza cool on the rack for 15 minutes</span></span></span></div>
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<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">Slice it up and serve it warm!</span></span></span></div>
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<i><span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">Recipe Source <a href="http://www.kingarthurflour.com/">www.kingarthurflour.com</a></span></span></span></i></div>
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This is for two 9-inch pizzas, one serving is 1/4 of an 9-inch round. It;s high, but you will fill up on one serving.<br />
Calories 457<br />
Protein 15 grams<br />
Fat 23 grams<br />
Sodium 732 grams<br />
Fiber 3 grams<br />
Potassium 173 grams <br />
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<div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com0tag:blogger.com,1999:blog-3126776128941263457.post-14379695484386871452012-10-01T04:00:00.000-07:002012-10-01T04:00:07.630-07:00Cranberry Swirl Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9oAlPouLkDJ7Qsl8bsQ_gQnZEhu2zzfhRDEeIQjMHBerjtp9LfjdC5-V3pASX_c0wZ6FHbZ5ZkTUGheeprMpPifAN6CpVoMjj53BMHS_1GmAFnhBTcDe3NkybQCvILO1vElVy2J_h2YH/s1600/IMG_3558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9oAlPouLkDJ7Qsl8bsQ_gQnZEhu2zzfhRDEeIQjMHBerjtp9LfjdC5-V3pASX_c0wZ6FHbZ5ZkTUGheeprMpPifAN6CpVoMjj53BMHS_1GmAFnhBTcDe3NkybQCvILO1vElVy2J_h2YH/s400/IMG_3558.JPG" width="400" /></a></div>
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First and foremost, allow me to apologize for not having step-by-step instructions for this recipe. You see, I have for the last two years made this recipe for Christmas dessert; and I am always so overwhelmed that I rarely have time to capture step-by-step photos for anything that I am making. This past year I managed to get a couple of recipes completely photographed, but this was not one of them. I did, however, manage to get a photo of the final product. My intention was to wait until this year and try again, but upon further reflection I really wanted to share this recipe well before November and December for those early planners out there. </div>
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This recipe originally appeared in the December 2010 Cooking Light Magazine. The original recipe called for a raspberry liqueur to be mixed into the topping. As I am always looking to reduced the calories in all my recipes, I replaced this with a high quality cranberry juice. I love out-lighting Cooking Light! I also chose to go with a standard graham cracker crust instead of the called for chocolate graham cracker crust because I really prefer a classic crust on a cheese cake. </div>
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<b>The Ingredients</b></div>
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<i><b>Crust </b></i></div>
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4 ounces low-fat plain graham crackers</div>
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3 tablespoons unsalted butter. melted</div>
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cooking spray</div>
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<i><b>Topping</b></i></div>
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1 1/2 cups fresh cranberries</div>
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1/2 cup sugar</div>
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1/4 cup cranberry juice</div>
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3 tablespoons sugar</div>
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<i><b>Cheesecake </b></i></div>
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1 cup sugar</div>
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2 8-ounce packages block-style 1/3 less-fat cream-cheese, softened</div>
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4-ounces block-style fat-free cream cheese, softened</div>
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1 cup plain fat-free Greek yogurt</div>
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2 teaspoons vanilla extract</div>
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1/8 teaspoon salt</div>
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3 large eggs</div>
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2 large egg whites</div>
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<li>Preheat the oven to 375° </li>
<li>Wrap the outsides and bottom of a 9-inch springform pan with a double layer of heavy-duty foil. Spray the inside the springform pan with cooking spray until well coated.</li>
<li>Place the graham crackers in a food processor; process until finely ground. Drizzle the melted butter into the opening of the food processor while it continues to run, until the mixture is combined. Press the mixture into bottom and 1/2-inch up the sides of the prepared springform pan. </li>
<li>Bake the crust at 375° for 8 minutes; cool completely on a wire rake. </li>
<li>Reduce the temperature on the oven to 325°</li>
<li>Place the cranberries, 1/2 cup sugar, cranberry juice, and water in a saucepan, and bring to a boil. Cook for 8 minutes or until the the cranberries pop and the mixture is syrupy. Cool 20 minutes. </li>
<li>Combine 1 cup of sugar and the cream cheeses in a large bowl; and beat with a mixer (or use a stand mixer) at medium speed until smooth. Beat in one at a time the yogurt, the vanilla and the salt. Add the whole eggs one at a time, beating well after each addition. </li>
<li>Place the 2 egg whites into a bowl and beat them with a mixer until <i>(if you used a stand mixer for the step above and don't have a stand mixer you will need to remove the cheese mixer and thoroughly clean the bowl of the stand mixer before doing this step---just buy a hand held mixer--it's easier)</i> soft peaks are formed. Gently, very gently fold the egg white into the cheese mixture. Do not over mix, or you will lose that lift that the egg whites bring to this recipe. </li>
<li>Pour the mixture into the crust. Spoon the cranberry mixture (like dots) over the top of the cream cheese mixture and then use a knife to swirl the cranberries around the top of the cheesecake. </li>
<li>Place the springform pan a large rectangular baking dish (large enough to hold your foil covered springform pan--test this out in advance). Add hot water to the pan to a depth of 2 inches. </li>
<li>Bake at 325° for 50 minutes to an hour or until the center of the cheesecake barely moves when the pan is touched. </li>
<li>Turn oven off. Cool the cheesecake in the closed oven for 30 minutes. </li>
<li>Remove the cheesecake from the oven, and run a knife around the outside edge. Cool on a wire rack. Cover and chill for 8 hours. </li>
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<i>Recipe Source: December 2010 issue of Cooking Light Magazine </i></div>
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Serves 12. Cut the cake into 12 even servings</div>
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Calories 270<br />
Protein 7 grams<br />
Fat 11 grams<br />
Sodium 253<br />
Fiber 1<br />
Potassium 54<br />
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<div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com1tag:blogger.com,1999:blog-3126776128941263457.post-66323450862795861152012-09-27T11:33:00.003-07:002012-09-27T11:36:10.469-07:00All Hail, the Slow Cooker!<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://i1163.photobucket.com/albums/q548/TheVeggieMom/20120807_31.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120807_31.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My big Crock-Pot</td></tr>
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I have two slow cookers, both the name brand Crock-Pot. I have the large one photographed above and I have a small one, shown below, which I use during the holidays for mulling wine or for making larger batches of hot cocoa.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS80kcEDG7cqPH9qX8rDyzmjWEnZkeXhPjupOiRAwn4Kjc3CTxlZE4SA2Z4UCRbAO15YDsfV4BRgVHGfRsFqvYo7wDIAx9Tqx1kS0idig6LFiL5RXpBXsQyILlbYgSBNroRXzfelQctrk/s1600/IMG_3356.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS80kcEDG7cqPH9qX8rDyzmjWEnZkeXhPjupOiRAwn4Kjc3CTxlZE4SA2Z4UCRbAO15YDsfV4BRgVHGfRsFqvYo7wDIAx9Tqx1kS0idig6LFiL5RXpBXsQyILlbYgSBNroRXzfelQctrk/s400/IMG_3356.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My small Crock-Pot</td></tr>
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Crock-pots or slow cookers are most often used during the cooler months but that need not be the case. I use mine year round. It does not heat up the kitchen and there are many non-soup/stew recipes out there for the slow cooker. Here are some good recipe sources:</div>
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<a href="http://www.crock-pot.com/recipes.aspx" target="_blank">The Crock-pot company site</a></div>
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This gets you recipes straight from the source. I like this site because it narrows down the recipes by the size Crock-pot/slow cooker that you own. When it comes to Crock-Pot/Slow Cooker recipes, size matters. </div>
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<a href="http://crockpot365.blogspot.com/" target="_blank">A Year of Slow Cooking (Crockpot 365) </a></div>
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This blog is devoted to nearly continuous crock potty goodness. I've made a couple of her recipes and they always work out well. </div>
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<a href="http://www.365daysofcrockpot.com/" target="_blank">365 Days of Slow Cooking</a></div>
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Another year long slow cooking blog. </div>
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<a href="http://www.myveggietable.com/search/label/slow%20cooker" target="_blank">My Veggie Table</a></div>
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What? Self promotion is good for the soul</div>
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<div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com1tag:blogger.com,1999:blog-3126776128941263457.post-49448800718134446612012-09-24T03:00:00.000-07:002012-09-24T03:00:02.377-07:00Spinach and Garlic Stromboli<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120917_92.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120917_92.jpg" width="400" /></a></div>
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I am forever looking for new things to serve for dinner. A Stromboli is something typically made with meat or meat slices, but I wanted to make a vegetarian version. One could easily make this recipe vegan by using a vegan cheese. </div>
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I used the pizza crust recipe that I use for my calzones and for my homemade pizza. You can use any pizza dough that makes enough for two pizzas or you can use a refrigerated dough or a mix if you so desire. </div>
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I made these rolls in advance, stuck them in the refrigerator, ran out to pick up a kid and came back and baked them up. You can't beat that with a stick. Well, you could but then you'd have to clean it up, so don't.</div>
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<b>The Ingredients</b></div>
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<a href="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120917_82-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120917_82-1.jpg" width="400" /></a></div>
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<b> </b><a href="http://www.myveggietable.com/2009/04/homemade-pizza.html" target="_blank">pizza dough enough for two pizzas</a>, or refrigerated dough</div>
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6 slices mozzarella cheese </div>
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10 ounces frozen spinach, thawed and drained</div>
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2 cloves of garlic, sliced</div>
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salt and pepper to taste</div>
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egg white </div>
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<a href="http://www.myveggietable.com/2009/08/basic-marinara-sauce.html" target="_blank">marinara sauce </a></div>
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Preheat the oven to 375°. Roll the dough out into a large rectangle-ish shape. Top this with the cheese, spinach and garlic. Salt and pepper to taste.</div>
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Roll it up like you would a roulade.</div>
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Place the strombolis onto a prepared baking dish or a pizza stone and brush them with the egg white.</div>
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Bake for 20 minutes</div>
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<i>recipe source: my brain!</i></div>
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<div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com1tag:blogger.com,1999:blog-3126776128941263457.post-70447133446366166122012-09-21T04:00:00.000-07:002012-09-21T04:00:15.150-07:00Spicy Stovetop Macaroni and Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120917_25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120917_25.jpg" width="400" /></a></div>
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This is my basic stovetop macaroni and cheese recipe. I have done this recipe with several types of cheese and it always comes out well. This time I chose to use a pepper jack cheese. </div>
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<b>The Ingredients </b></div>
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8 ounces macaroni</div>
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4 tablespoons unsalted butter<br />2 large eggs<br />1 (12-ounce) can fat free evaporated milk<br />1/4 teaspoon Tabasco sauce<br />12 ounces pepper jack cheese, shredded</div>
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Boil the pasta according to package instructions, drain it and return it to the pot.</div>
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In a small bowl mix together 1/2 of the evaporated milk, the eggs and the hot sauce</div>
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Melt the butter into the still warm macaroni</div>
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Slowly stir in the egg mixture, stirring until well combined</div>
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Add in half the cheese and stir until the cheese is completely melted</div>
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Add the remaining evaporated milk</div>
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And the remaining cheese</div>
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Stir until the cheese is completely melted and all is nice and creamy!</div>
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<i>Recipe source: America's Test Kitchen</i></div>
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<div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com1tag:blogger.com,1999:blog-3126776128941263457.post-6593320140791204712012-09-17T04:00:00.000-07:002012-09-17T04:00:05.325-07:00Pumpkin Pie Kisses~A Rerun<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI51N4pNcKALRBCSSpxYnc71AdOcz2kN6PxX51lGnOmwqVTigz9-RlhY55nXgAQBh5VsqRUFS5DmUikU7wgxwONdZT_zS3v2QGI1RaLRdaI17eQ_6HuPGNl7u3H3ZiQRSgz4CJY0BTZiEJ/s1600/IMG_0120.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5531818294587015602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI51N4pNcKALRBCSSpxYnc71AdOcz2kN6PxX51lGnOmwqVTigz9-RlhY55nXgAQBh5VsqRUFS5DmUikU7wgxwONdZT_zS3v2QGI1RaLRdaI17eQ_6HuPGNl7u3H3ZiQRSgz4CJY0BTZiEJ/s400/IMG_0120.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<span style="color: #990000;"><b><i> This is a re-posting of a recipe I did some time ago, you can tell by the one photo format that this recipe was first posted at least a year ago. I wanted to share it again because the Hershey's Kisses featured in this recipe are typically only available in September or October and I don't want any of you to miss them. </i></b></span></div>
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I found these Pumpkin Spice Hershey Kisses at the store while looking for ideas for cookies for Kyle's soccer team. I immediately decided to make some sort of blossom kiss type cookie, but I knew that the traditional peanut butter cookie base would not cut it. While searching for something to use as the base to these cookies I found an amazing Brown Sugar Cookie recipe in the America's Test Kitchen Family Baking cookbook. The result was a cookie to rival any pumpkin pie!<br />
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1/4 cup granulated sugar<br />
2 cups brown sugar<br />
2 cups, plus 2 tablespoons all purpose flour<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon baking soda<br />
14 tablespoons unsalted butter<br />
1/2 teaspoon salt<br />
1 large egg<br />
1 large egg yolk<br />
1 teaspoon vanilla extract<br />
24 Hershey's Pumpkin Spice Kisses, unwrapped<br />
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<li>Adjust the oven rack the middle position and preheat the oven to 350°. Line 2 baking sheets with parchment paper and set aside. Whisk together the 1/4 cup white sugar and 1/4 cup of the brown sugar together in a shallow bowl.</li>
<li>In a medium bowl, whisk together the flour, baking powder and baking soda. Set aside for later. </li>
<li>Melt 10 tablespoons of the butter in a 10-inch skillet over medium heat, swirling the pan constantly until the melted butter is a dark golden brown that gives of a nutty aroma, this should take about 3 to 5 minutes. Carefully transfer the butter to a heatproof bowl and add the remaining 4 tablespoons of butter stirring until they are also melted. Set aside for 15 minutes until cooled completely. </li>
<li>Stir the remaining 1 3/4 cups brown sugar and the salt into the cooled butter until evenly combined. Stir in the egg, egg yolk and vanilla and mix until completely incorporated. Stir in the flour mixture until just combined. </li>
<li>Working with 2 tablespoons of dough at a time, roll the dough into balls with your hands wet and then roll them in the sugar mixture. Place them on the prepared baking sheets about 2 inches apart. </li>
<li>Baking one sheet at a time bake the cookies for 12 to 14 minutes. Remove them from the oven and immediately press an unwrapped Pumpkin Spice Hershey kiss into the middle of each still soft cookie. Allow the cookies to cool for about 3 minutes on the cookie sheet until moving them to a wire rack. Be careful will begin to melt just a bit.</li>
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<div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com0tag:blogger.com,1999:blog-3126776128941263457.post-77044003335628318562012-09-14T05:00:00.000-07:002012-09-14T05:00:11.636-07:00Horseradish, Parmesan Mashed Potatoes<div class="separator" style="clear: both; text-align: center;">
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My husband, the Veggie Dad is a huge fan of potatoes, horseradish and all things cheese like in nature. Despite his BBQ betrayal I decided to make this recipe for him, while the boys and I dined on <a href="http://allrecipes.com/recipe/kalua-pig-in-a-slow-cooker/" target="_blank">Kalua Pig</a> and Georgia Mustard BBQ sauce. See how this works. I have to make my own BBQ and he still gets special mashed potatoes. </div>
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<b>Ingredients</b></div>
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2 pounds of red potatoes</div>
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1 1/4 cups warm milk</div>
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1 teaspoon salt</div>
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1/3 cup Parmesan cheese</div>
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1/4 cup creamy horseradish sauce</div>
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Boil the potatoes until tender when pierced with a fork, about 25-30 minutes. Drain the water from the potatoes and return them to the stock pot. Mash them by hand because you are a pushover married to an ungrateful wretch. </div>
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Mix in the horseradish sauce</div>
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Add the Parmesan cheese</div>
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And a little salt</div>
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Serve warm and with contempt</div>
<div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com3tag:blogger.com,1999:blog-3126776128941263457.post-57002269702415535192012-09-12T05:00:00.000-07:002012-09-12T05:00:03.552-07:00Georgia Mustard BBQ Sauce<div class="separator" style="clear: both; text-align: center;">
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Okay, vegetarians and vegans need to close their eyes for a minute because this recipe was made for the omnivore. The recipe itself is vegetarian/vegan friendly but it begs to be served with meat. It really does. </div>
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I was inspired to make this recipe because a BBQ place has opened up here in town and it is supposedly a Georgia/South Carolina inspired BBQ place. Of course I have not been there. My husband, the vegetarian of 20 years has been to the new BBQ place, but I have not. On the rare occasion that we go out together it's vegetarian food all around. Maybe I need to join a softball team. </div>
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<b>Ingredients</b></div>
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1 cup prepared yellow mustard</div>
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1/2 cup light brown sugar</div>
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1/4 apple cider vinegar</div>
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2 tablespoons unsalted butter</div>
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2 tablespoons Worcestershire sauce (use the vegan kind for teammates)</div>
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1 teaspoon salt</div>
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1 teaspoon ground black pepper</div>
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1 teaspoon celery seed</div>
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1 teaspoon hot sauce</div>
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Combine the ingredients together in a saucepan over medium heat. Simmer for 15 minutes and serve warm or cold.</div>
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Recipe source: <i> my brain</i></div>
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<div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com1tag:blogger.com,1999:blog-3126776128941263457.post-4859815129970017092012-09-10T05:00:00.000-07:002012-09-10T05:00:12.631-07:00Slowcooker Hashbrown Casserole<div class="separator" style="clear: both; text-align: center;">
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Anyone who has followed this blog for longer than 20 seconds knows that I LOVE <a href="http://www.myveggietable.com/2011/12/hashbrown-casserole.html">Hashbrown Casserole</a>. I make it often in the oven and it is a huge hit in my house. Recently I have been looking for gainful employment and have therefore been trying out slow cooker recipes in the hopes that I can at some point get a paying job (this mommy, food blogger gig pays very poorly). I decided to try out some of my tried and true recipes to see it they will work in the slow cooker. </div>
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The Hashbrown Casserole certainly works in the slow cooker, but I have to warn you that it is not working mom or working anyone friendly. It cannot be left to cook all day in the slow cooker, the shredded potatoes would just turn to mush. It turned out delicious and I actually like it better than when it's cooked in the oven, but it's not a toss it in at 8am and turn it off at 5pm slow cooker dish. Of course this varies based on your slow cooker and yours may not be, like mine, a heating power house. For your information I have a Rival Crock-Pot. I think it is somewhere between 4-6 quarts, and I adore the darn thing. I liked it so much that I bought a smaller one to exclusively use at Christmas for making mulled wine and hot cocoa. </div>
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What surprised me was the level of crispiness that was achieved by cooking this in the slow cooker. Screw surprised, I was down right shocked. I was so surprised that I even made the recipe more then once to make certain the results were the same. </div>
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One more quick note: yes, I use a can of cream of mushroom soup in this recipe. I do not routinely use canned soups, much less canned cream of anything soup, but this recipe is the exception and to me it is just not the same without that canned cream of mushroom soup. You can substitute a thick white sauce in its place if you so desire. </div>
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<b> Ingredients</b></div>
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1 package of shredded hashbrown potatoes</div>
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1 can cream of mushroom soup</div>
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1 cup shredded cheddar cheese</div>
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1/3 cup melted unsalted butter</div>
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1/2 teaspoon ground black pepper</div>
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Combine all the ingredients in the crock of your slow cooker. And cook it on high for 4 hours. </div>
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Serve warm and enjoy</div>
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Recipe source: <i>heck if I know...my momma got it somewhere years ago</i></div>
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Recipe serves 8, 1-cup servings</div>
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Calories 298</div>
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Protein 10 grams</div>
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Fat 18 grams</div>
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Sodium 273</div>
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Fiber 3 grams</div>
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Potassium 399</div>
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<div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com3tag:blogger.com,1999:blog-3126776128941263457.post-55111881215225120562012-09-07T08:00:00.000-07:002012-09-07T08:00:11.361-07:00Peach Crumble<div class="separator" style="clear: both; text-align: center;">
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After making the Plum Crumble I decided to make a Peach Crumble just like the one that Martha Stewart had on her site, because Marta is fabulous. <br />
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<b> Ingredients for the Filling</b><br />
2 pounds of peaches<b>, </b>peeled, pitted and quatered<br />
3/4 cup white sugar<br />
1 tablespoon lemon juice<br />
4 teaspoons cornstarch<br />
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<b>Ingredients for the Topping </b><br />
6 tablespoons unsalted butter, room temperature<br />
1/4 light brown sugar<br />
1 cup all-purpose flour<br />
1/2 teaspoon sea salt<br />
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To make the filling add the sugar to the peaches<br />
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Add the lemon juice<br />
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Add the cornstarch<br />
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Mix it all together<br />
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And pour the filling into your baking dish. I chose to use a 9-inch pie plate because it's pretty.<br />
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Preheat the oven to 375° while you make the topping. In a stand mixer combine the butter and brown sugar on medium until light and fluffy. <br />
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Add the flour and salt<br />
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Mix with your clean hand to combine<br />
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Place the crumble on top of the peach filling, and bake for 40-50 minuted or until the top is a golden brown and the filling is bubbling. <br />
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Let the crumble cool for 20 minutes before serving<br />
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<i>Recipe source: marthastewart.com</i><br />
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<div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com3tag:blogger.com,1999:blog-3126776128941263457.post-80107634972367029392012-09-05T08:00:00.000-07:002012-09-05T08:00:11.828-07:00Cheesy Broccoli Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120807_16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120807_16.jpg" width="400" /></a></div>
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This is yet another slow cooker recipe which I decided to try in anticipation The Veggie Mom becoming the Working Veggie Mom. By the way, hubris is a heartless bitch and she will ruin your chances of returning to work if you get cocky and start preparing in advance for a job you do not yet have. I hate hubris. </div>
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<b>The Ingredients</b><br />20 ounces frozen chopped broccoli, thawed</div>
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10 3/4 ounces cream of celery soup</div>
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1 1/4 cup shredded cheddar cheese</div>
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1/4 cups onion, diced</div>
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1 teaspoon chili powder</div>
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1 teaspoon hot sauce</div>
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1 teaspoons ground black pepper</div>
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16 saltine crackers, crushed</div>
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Combine all except the saltines in the crock of your slow cooker</div>
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Cook on low for 6 hours</div>
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The first time I attempted this recipe I put the crackers on the top for the last 15 minutes of the cooking time, but that left me with some VERY mushy crackers on top. So, the second time I added the crackers to each plate as I served it. Nice and crunchy!!</div>
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<i>Recipe source: Crock-pot.com</i></div>
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Serving size 1 cup (including crackers)</div>
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Calories 123</div>
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Protein 5 grams</div>
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Fat 7 grams </div>
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Sodium 326 grams</div>
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Fiber 3 grams </div>
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Potassium 178</div>
<div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com1tag:blogger.com,1999:blog-3126776128941263457.post-41216702333214005752012-08-29T08:00:00.000-07:002012-08-29T08:00:10.368-07:00There is more than one way to skin a peach<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120719_88.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120719_88.jpg" width="400" /></a></div>
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<b>Step One</b></div>
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Cut a X or cross in the top of the peach (as in the photo above)</div>
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<b>Step Two</b></div>
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Slowly lower the peach into boiling water, ignoring the screams of the peach, for about 30 seconds</div>
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<b>Step Three</b></div>
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Place the peach in very cold water. </div>
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<b>Step Four</b></div>
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<i>I could not get a photo of this step because I sadly only have two hand. </i></div>
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Using a paring knife grab the edge of the now loose peach skin and slowly peel it back. </div>
<div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com0tag:blogger.com,1999:blog-3126776128941263457.post-83822069900834406122012-08-27T08:00:00.000-07:002012-08-27T08:00:04.884-07:00Plum Crumble<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120719_125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120719_125.jpg" width="400" /></a></div>
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I should have added to my, <a href="http://www.myveggietable.com/2012/08/the-prodigal-blogger.html">why I have not been blogging list</a>, that I spent the entire months of June and July picking up plums of the damn ground, and also plucking them from the tree. I estimate that I collected at least 12 thousand tons of plums from both the tree and the ground <i>(hyperbole warning)</i>.<br />
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I had planned to purchase and use a ice cream maker to make ice cream from my plums (and apricots), but you need money to buy stuff now a days and the Veggie Mom is sadly too broke at the moment for kitchen purchases. So, I went to Martha Stewart for inspiration and I came back with this crumble recipe. I changed on the fruit used as Martha's recipes are supremely vetted and always delicious. <br />
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<a href="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120719_70.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120719_70.jpg" width="400" /></a></div>
<b>The Ingredients</b><br />
<br />
<b><i>The Filling </i></b><br />
2lbs plums, peeled, pitted and cut into halves<br />
3/4 cup sugar<br />
1 tablespoon lemon juice<br />
4 teaspoons cornstarch<br />
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<i><b>The Crumble</b></i><br />
6 tablespoons unsalted butter, room temperature<br />
1/4 brown sugar<br />
1 cup all-purpose flour<br />
1/2 teaspoon sea salt<br />
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Preheat the oven to 375 degrees and combine the plums, white sugar, cornstarch, and lemon juice in a medium sized glass bowl<br />
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In the bowl of a stand mixer combine the butter and brown sugar on medium until light and fluffy.<br />
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Add the flour and sea salt to the butter mixture<br />
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Using your hand lightly kneed together the dough<br />
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Sprinkle the crumble mixture over the plums and bake for 40-50 minutes or until center is bubbling. Tent loosely with foil and allow to cool for 20 minutes. Serve with ice cream!<br />
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<i> Recipe source: MarthaStewart.com</i><b><br /></b></div>
<div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com2tag:blogger.com,1999:blog-3126776128941263457.post-24097412936814175912012-08-22T08:09:00.000-07:002012-08-20T20:57:44.106-07:00Horseradish Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120807_44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120807_44.jpg" width="400" /></a></div>
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As I mentioned previously I have been looking for a job. By the way, if you know of any open jobs in the arena of Human Resources, Payroll or Momming, please let me know. I will work for cash or photos or nude photos of Clive Owen (or Ewan McGregor). I started out with some established recipes before attempting to recreate my own. This recipe is from the standard online slow cooking site, <a href="http://www.365daysofcrockpot.com/"></a><a href="http://crockpot365.blogspot.com/">A Year of Slow Cooking</a>. I did make some changes to the recipe. First I changed the name, as I do not consider this recipe to be a Scalloped Potato recipe, because the potatoes are not sliced. Second, I used paprika in place of the nutmeg and I used the cream kind of horseradish sauce because that's what my husband bought. </div>
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<b>The Ingredients </b></div>
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3 pounds of red potatoes, washed and quartered</div>
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2 cups heavy cream</div>
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3 tablespoons prepared creamy horseradish sauce</div>
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1 teaspoon paprika</div>
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1 teaspoon freshly ground sea salt </div>
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1/2 teaspoon ground black pepper</div>
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Place the potatoes in the slow cooker</div>
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Whisk together the heavy cream, the horseradish, paprika, pepper, and salt in a small bowl. </div>
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Pour the cream mixture over the potatoes and stir to combine.</div>
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Cook on low for 6 hours or until the potatoes are tender</div>
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Enjoy!</div>
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Recipe source: <a href="http://crockpot365.blogspot.com/2008/12/crockpot-horseradish-scalloped-potatoes.html"> A Year of Slow Cooking</a></div>
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Serving size is 1/2 cup</div>
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Calories 241</div>
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Protein 3 grams</div>
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Fat 12 grams</div>
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Fiber 1 gram</div>
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Potassium 698</div>
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<div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com0tag:blogger.com,1999:blog-3126776128941263457.post-27876742602799800872012-08-20T20:21:00.001-07:002012-08-20T20:21:41.153-07:00The Prodigal BloggerGentle readers,<br />
<br />
I am very sorry that I have not been blogging lately. I have a myriad of excuses. Some of my favorite are as follow:<br />
<br />
<ul>
<li>I have been looking for a job and studying for my PHR. Sadly the $3 a month I make from the blog is just not cutting. Of course, if you don't blog for a couple of months, foodbuzz will drop you like a nasty habit. </li>
<li>My children are a little more than a pack of rabid wolverines and therefore require most if not all of spare time. </li>
<li>I have little time since I started seeing the pool boy on the side. </li>
<li>It's been really hectic since the stable boy found about the pool boy~opps</li>
<li>I kinda got burned out on cooking and </li>
<li>Re-runs of Doctor Who don't watch themselves </li>
<li>Clown college is incredibly time consuming </li>
</ul>
<br />
Never fear, I have a small back log of recipes and I've been working on some new slowcooker recipes. So, I will be back to at least blogging a couple of times I week or a month or quarterly. <br />
<br />
Love,<br />
<br />
The Veggie Mom<br />
<br />
<div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com0tag:blogger.com,1999:blog-3126776128941263457.post-694000181198917882012-07-18T11:31:00.004-07:002012-07-18T11:31:51.114-07:00Greek Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120711_50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120711_50.jpg" width="400" /></a></div>
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This recipe is my absolute go to salad recipe. It is our favorite meal for a summer day and it is my favorite salad to make for a birthday party or cookout. It is quick, easy, and delicious. </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120711_32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120711_32.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>The Ingredients</b></div>
<div style="text-align: center;">
6 tablespoons extra virgin olive oil</div>
<div style="text-align: center;">
3 tablespoons red wine vinegar</div>
<div style="text-align: center;">
3/4 teaspoon ground oregano</div>
<div style="text-align: center;">
1 1/2 teaspoons lemon juice</div>
<div style="text-align: center;">
2 cloves of garlic, minced</div>
<div style="text-align: center;">
1/8 teaspoon ground black pepper</div>
<div style="text-align: center;">
1/2 red onion, sliced thinly</div>
<div style="text-align: center;">
1 cucumber, peeled, halved lengthwise, seeded, and sliced</div>
<div style="text-align: center;">
2 hearts of romaine lettuce </div>
<div style="text-align: center;">
1 pint grape or cherry tomatoes</div>
<div style="text-align: center;">
1 cup pitted kalamata olives</div>
<div style="text-align: center;">
5 ounces feta cheese</div>
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<b>The Tools</b></div>
<div style="text-align: center;">
salad bowl</div>
<div style="text-align: center;">
whisk</div>
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salad tongs or fork/spoon<b></b></div>
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<b><br /></b></div>
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<b>The Making/Salading</b></div>
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<div style="text-align: center;">
Combine the olive oil, vinegar, oregano, lemon juice, garlic, and ground black pepper with a whisk</div>
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Add the sliced red onion and cucumber to the dressing, stir gentle to coat the vegetables with the dressing</div>
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Allow the red onions and cucumber to soak in the dressing for at least 30 minutes</div>
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Add the remaining ingredients, toss the salad and eat!</div>
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<i>Recipe source: America's Test Kitchen</i></div>
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<br /></div><div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com2tag:blogger.com,1999:blog-3126776128941263457.post-17235139204494857652012-06-28T09:40:00.000-07:002012-06-28T09:40:00.529-07:00Margarita Ice Box Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120618_87.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120618_87.jpg" width="400" /></a></div>
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I have wanted for some time to make a Margarita flavored ice box pie. I needed a salty base and I did that with the salty Pretzel Crust (see yesterday's post). Next I need the lime, that was no issue, lime juice did the trick. The lime was sweetened up easily with condensed milk, but then there was the question of the tequila. I mulled it over some time as to whether or not I should add tequila flavoring or actual tequila. In the end I went with a small amount tequila. I figured that it would not be enough to get the kids drunk and I wanted that flavor to add to the overall margarita feel of the pie. <br />
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I will be including the calories at the end of the recipe, but please sit down before you look. No, really. Sit down. It's shocking, but in moderation totally doable. I had this pie a couple of times the week of father's day, and I still lost weight. <br />
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<b>The Ingredients</b><br />
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<a href="http://www.myveggietable.com/2012/06/pretzel-crust.html">1 pretzel crust</a><br />
1 14-ounce can of sweetened condense milk<br />
1/2 cup lime juice<br />
2 tablespoons tequila<br />
1 8-ounce package of whipped topping, thawed but kept <span style="background-color: white;">refrigerated</span><br />
lime (for pie beautification)<br />
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<b>The Tools</b><br />
stand mixer or electric mixer<br />
spoonula or scraper<br />
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<b>The Cooking or Rather the Mixing and Chilling</b><br />
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On a slow speed combine the sweetened condensed milk and lime juice<br />
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Add the tequila. Don't forget to taste the tequila first and after and several hours later.<br />
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Gently fold in the whipped topping. Now, you could use homemade whipped cream in this step. Just make about 2 cups worth. <br />
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Pour the filling into the crust. You will notice that the filling is not lime green in color. I could have added some food coloring to make it green, but I chose not to do so.<br />
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Place the pie in the freezer and allow it to freeze/cool for about 2 hours. Take it out of the freezer about 15 minutes before you cut it.<br />
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<i>Recipe source: My Brain</i><br />
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The recipe serves 8 even slices. Calories are per slice</div>
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Calories: 615 (aren't you glad you sat down)</div>
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Protein: 8 grams</div>
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Fat: 24 grams</div>
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Sodium: 971 mg</div>
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Fiber: 2</div>
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Potassium: 160</div>
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<br /></div><div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com0tag:blogger.com,1999:blog-3126776128941263457.post-87028787167705122012012-06-26T08:00:00.000-07:002012-06-26T08:00:09.415-07:00Pretzel Crust<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120618_45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120618_45.jpg" width="400" /></a></div>
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For some time now I have been plotting to make a Margarita Ice Box pie. I've shared my <a href="http://www.myveggietable.com/2010/06/fresh-strawberry-ice-box-pie.html">Fresh Strawberry Ice Box Pie</a> before, and I've been playing with the idea of a Margarita Ice Box Pie ever since. I wanted the crust to be the salty taste that one would get from a Margarita in a salted glass. I considered a graham cracker crust with salt, but I didn't want to have to add too much salt. So, I decided to try making a crust with pretzels and adding sugar to the pretzels. </div>
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While I used this crust with the Margarita Ice Box Pie, it would work really well with any number of pies or brownies. It would work really well with a chocolate or caramel pie. </div>
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<b>The Ingredients</b></div>
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2 cups salted pretzels</div>
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1/4 cups light brown sugar</div>
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3/4 cups melted unsalted butter</div>
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<b>The Tools</b></div>
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food processor</div>
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9-inch pie plate</div>
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<b>The Cooking</b></div>
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<b> </b>Process the pretzels and light brown sugar together. While the food processor does its thing, preheat the oven to 350 degrees and spray the bottom of a 9-inch pie plate if you feel your pie plate requires the assistance. </div>
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When completely crushed the pretzels will be a combination of large and small crumbs. </div>
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With the food processor turned on, slowly pour the melted butter in with the sweetened pretzel crumbs, until the butter pulls the crumbs together. </div>
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Press the crust into the bottom of a pie plate and up the sides. Bake for 15 or 20 minutes or until the crust has brown a bit and it firm to the touch. </div>
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Allow the pie to cool completely before adding the filing. </div>
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<i>Recipe Source: My Brain</i></div>
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I did not separately calculate the calories for the crust. The calories for the crust will be included in the pie recipe to follow. </div>
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<br /></div><div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com0tag:blogger.com,1999:blog-3126776128941263457.post-59934976672548074422012-06-22T08:00:00.000-07:002012-06-22T08:00:03.351-07:00Baked Smokey Macaroni and Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120618_95.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://i1163.photobucket.com/albums/q548/TheVeggieMom/20120618_95.jpg" width="400" /></a></div>
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This is a smokey and delicious baked macaroni and cheese. You simply start by making a cheese sauce with a nice Smoke Gouda at it's base, toss it with the cooked elbow macaroni, top it with bread crumbs and bake. This recipe can be made with any variety of cheese, but I always like to include some mozzarella, as mozzarella melts so well and it seems to help keep the other cheese from getting that grainy texture as they melt.<br />
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<b> The Ingredients</b><br />
12 ounces elbow macaroni, cooked al dente<br />
1/4 cup all purpose flour<br />
1/4 cup unsalted butter<br />
2 cups, shredded smoked Gouda<br />
1 1/2 cups shredded cheddar cheese<br />
1/2 cup shredded mozzarella cheese<br />
3 cups 1% milk<br />
1 teaspoon vegan Worcestershire sauce<br />
several dashes of liquid smoke<br />
1/2 cup panko breadcrumbs <br />
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<b>The Tools</b> <br />
Large stock pot<br />
Large sauce pan<br />
2 qt baking dish<br />
cheese grater (if you didn't purchase pre-grated cheese)<br />
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<b>The Cooking</b><br />
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Preheat the oven to 350 degrees and have your 2 qt baking dish ready, spray your dish with a cooking spray if you feel your dish needs to be prepared in this fashion. Over medium heat melt the butter and add the flour, stirring constantly until a paste is formed.</div>
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Slowly begin to add the milk, stirring constantly. Add a little, stir a lot and then add some more. Take your time of this part of the process. As I have you using milk you will need to be careful that the mixture not come of a boil. </div>
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Once all the milk is added you will have a nice white sauce </div>
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In batches slowly add the cheese, stirring and allowing each batch to melt before adding the next.</div>
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Once all the cheese is added you will have a cheese sauce to which you can add the addition of Worcestershire sauce</div>
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Then add some liquid smoke to enhance the smokey flavor of the smoked gouda. </div>
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Pour the cheese sauce over the cooked macaroni. The brown flecks you see in the cheese sauce are from the outside of the smoked Gouda. Mix the cheese sauce and macaroni together. </div>
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Place the macaroni and cheese into a prepared 2 qt baking dish and top it with the breadcrumbs. Somehow I failed to photograph the breadcrumbs on top, but you can see them in the finished product at the beginning of this post. Bake at 350 degrees for 25 to 30 minutes. </div>
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Or until the top is nice and golden brown</div>
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<i>The recipe source: My Brain</i></div>
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This recipe serves 12 1-cup servings</div>
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Calories: 307</div>
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Protein: 15 grams</div>
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Fat: 14 grams</div>
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Sodium: 443 mg</div>
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Fiber: 1 gram</div>
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Potassium: 3 mg</div>
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</div><div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com0tag:blogger.com,1999:blog-3126776128941263457.post-45343213769743558782012-06-21T08:00:00.000-07:002012-06-21T08:00:01.338-07:00Vegan Fried Rice<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1163.photobucket.com/albums/q548/TheVeggieMom/IMG_3606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i1163.photobucket.com/albums/q548/TheVeggieMom/IMG_3606.jpg" width="400" /></a></div>
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This recipe is super easy and delicious. I make mine in a skillet, but a wok really would work better for this recipe. </div>
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Normally, I would toss in an egg, but this time around I left the egg out and just did the tofu. While I used an extra-firm tofu it would work well with a softer tofu as well. </div>
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<b>The Ingredients</b></div>
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2 tablespoons sesame oil</div>
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1-pound extra firm tofu</div>
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6 cups cooked medium grain white rice</div>
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1/4 cups low sodium soy sauce</div>
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1/2 cups frozen peas</div>
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1/2 frozen corn</div>
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1 cup frozen chopped <span style="background-color: white;">broccoli</span></div>
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<span style="background-color: white;">Rooster sauce for flavoring</span></div>
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<span style="background-color: white;"><br /></span></div>
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<span style="background-color: white;"><b>The Tools</b></span></div>
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a large skillet or wok</div>
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<b>The Cooking</b></div>
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Warm the sesame oil over medium heat in a skillet. Gradually add the tofu</div>
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Fry the tofu until it begins to get golden brown</div>
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To the tofu add 2 tablespoons of soy sauce and continue to cook. </div>
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Remove the tofu from the skillet and add the rice. Saute the rice until it is completely coated in the residual soy sauce, oil and tofu-y goodness left in the skillet. </div>
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Add the remaining 2 tablespoons of soy sauce and continue cooking the rice</div>
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Add the frozen vegetables and continue cooking and stirring until the vegetables are warmed through and well incorporated into the rice. At this time, add the tofu back into the rice mixture. </div>
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Serve immediately with rooster sauce!</div>
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<i>Recipe source: My Brain!</i></div>
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This recipe makes 8, 1-cup servings. Calories below do not include Rooster Sauce</div>
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Calories: 281</div>
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Protein: 10 grams</div>
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Fat: 6 grams</div>
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Sodium: 315 mg</div>
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Fiber: 2 grams</div>
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Potassium: 98 mg</div>
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<br /></div><div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com0tag:blogger.com,1999:blog-3126776128941263457.post-17959959406547525422012-06-20T17:34:00.002-07:002012-06-20T17:38:49.733-07:00Strawberry Cream Cheese Stuffed French Toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkZfyHegczs8xFkoZuuzOqS_9TBg_MTJzRc7m2IWAF2qdn___-Me-LXogeTms7vCRGD_yLcTt3hKaOFHbBIWDSjY7rBYueTy6268OpLw9zJZ6qVeejAOCF5dHZZCHqLLcHJyS5OdB3lQ/s1600/20120618_23.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkZfyHegczs8xFkoZuuzOqS_9TBg_MTJzRc7m2IWAF2qdn___-Me-LXogeTms7vCRGD_yLcTt3hKaOFHbBIWDSjY7rBYueTy6268OpLw9zJZ6qVeejAOCF5dHZZCHqLLcHJyS5OdB3lQ/s400/20120618_23.JPG" width="400" /></a></div>
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Recently I was contacted my someone at Nasoya, which is one of my favorite makers of tofu and Asian wraps and noddles. You have seen their noodles on here before, I am sure. They generously gave me a vegan cookbook called, <a href="http://sporkfoods.com/">Spork-Fed</a>, some <a href="http://www.nasoya.com/products.html">Nasoya</a> coupons and sweet pair of <a href="http://www.nasoya.com/tofu-u/">Tofu U</a> shorts. They also offered to supply the same for a reader. I can finally do a give away. I will have details on that soon. </div>
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The following recipe is from the Spork-Fed cookbook. I intended to make no changes, but we bought the wrong cream cheese and we could not find some things at our store, so I have made some minor changes. As a result my recipe is not vegan, but all you would need to do to make it vegan is to use the vegan cream cheese and use brown rice syrup in place of the honey that I used (this assumes that you consider honey to be an animal product and therefore non-vegan) To see the real recipe you need to buy their cookbook or come back here to WIN IT! </div>
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The creators of this recipe and the writers of the cookbook, <a href="http://sporkfoods.com/">Jenny Engel and Heather Goldberg</a>, have created this great stuffed french toast. I have always wanted to do a stuffed French toast, but it always seemed too complicated. This recipe is so easy that even it's creators bill it so easy to make, even when hung over. I can attest to this fact. Not only was I kind of hungover, but I had also flown across country the day before I made this recipe. In my weird sleepy state of being I managed to misread the amount of spelt flour. I added 1/4 cup to my recipe instead of the required 3/4 cups. And the recipe STILL turned out. Talk about fool-proof!!! I would however recommend that you follow the amount given below and the in the book, don't be a fool like the Veggie mom</div>
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Also let me note that I put the milk in almond 'milk' in quotes because almonds don't have teats and therefore almond 'milk' should in my opinion be called almond juice or almond water. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRl00IL4NOqA-uxNXItW_VQkvpVrPDGobr8QQxNEQSx5Z1HqDWCGz6WvCGL3gPTH3ZueHk4EUn_-EPi2F1nJnnX7U2e8bJi2lb6YF_u-_zQ0GOzPzFxyGcLnvyLymYi8HBeI9sPAXCKog/s1600/20120618_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRl00IL4NOqA-uxNXItW_VQkvpVrPDGobr8QQxNEQSx5Z1HqDWCGz6WvCGL3gPTH3ZueHk4EUn_-EPi2F1nJnnX7U2e8bJi2lb6YF_u-_zQ0GOzPzFxyGcLnvyLymYi8HBeI9sPAXCKog/s400/20120618_5.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>The Ingredients</b></div>
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<b><i>The Batter</i></b></div>
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3/4 cup spelt flour or whole wheat flour</div>
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1/4 cup all purpose flour </div>
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1 teaspoon baking powder</div>
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1/2 teaspoon sea salt</div>
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1/2 teaspoon ground cinnamon</div>
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1/4 teaspoon ground allspice</div>
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2 tablespoon maple syrup</div>
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1 teaspoon vanilla extract</div>
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1/2 teaspoon almond extract</div>
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1 1/2 cups unsweetened vanilla flavored almond 'milk'</div>
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grated zest of one lemon</div>
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1 tablespoons vegetable oil, and more for the griddle if you need it for your griddle</div>
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<b><i>Strawberry Cream Cheese</i></b></div>
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8-ounce containers of vegan or light cream cheese (I used light)</div>
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4-5 strawberries, diced</div>
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2 tablespoons brown rice syrup or honey </div>
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1/4 teaspoon ground cinnamon</div>
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1/2 teaspoon vanilla extract</div>
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dash of lemon juice</div>
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<b><i>Misc Ingredients</i></b></div>
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8-10 strawberries, sliced</div>
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1 large loaf of french bread</div>
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<b>Tools</b></div>
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2 large mixing bowls</div>
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griddle</div>
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<b>The Cooking</b></div>
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For the batter, in a large mixing bowl combine with a whisk the flours, baking powder, sea salt, cinnamon, and allpsice</div>
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To the flour mixture add the maple syrup, vanilla extract, almond extract, almond 'milk', lemon zest and oil. Set aside until the stuffed bread is ready to be dipped into the batter. Take this time to begin preheating your griddle. I had mine on the highest setting, but you may wish to consult your griddles instruction manual. </div>
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For the filling, in another large mixing bowl, combine the cream cheese and the dice strawberries. </div>
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Then add the brown rice syrup(or honey), cinnamon, vanilla extract and a dash of lemon juice. Set the filling aside and slice the French bread into 2-inch slices and cut into each slice a horizontal opening to form a pocket. </div>
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Stuff each piece of bread with some of the filling and some sliced strawberries. </div>
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Dipped the stuffed French bread into the batter</div>
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Your batter will be thicker. Mine is thin because I am a fool </div>
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Place the batter dipped stuffed French bread onto the prepared hot griddle. Cook for 3 minutes, flip and cook for another 3 minutes. Let toast cool 3 minutes for slicing. Slice diagonally for maximum beauty. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprMS0_soSLIivxztns1JgobKgfrzTC-Q_1Hbrkhqkvf7sMVTnmIZQOO7sbKDdCEpsrPKqyB2bCTP8YZG-_2r25ZvjJoGkCuajUoX40zDaY37XWF1dQfuBhPOb2_AtSNFhjKl1PTVMAmA/s1600/20120618_25.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprMS0_soSLIivxztns1JgobKgfrzTC-Q_1Hbrkhqkvf7sMVTnmIZQOO7sbKDdCEpsrPKqyB2bCTP8YZG-_2r25ZvjJoGkCuajUoX40zDaY37XWF1dQfuBhPOb2_AtSNFhjKl1PTVMAmA/s400/20120618_25.JPG" width="400" /></a></div>
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Serve with the extra strawberries and a dusting of powdered sugar to be extra fancy</div>
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<i>Recipe source, <a href="http://sporkfoods.com/">Spork-Fed</a></i></div>
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<br /></div><div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com0tag:blogger.com,1999:blog-3126776128941263457.post-10656797438390885732012-06-05T10:31:00.000-07:002012-06-05T10:31:29.887-07:00Creamy Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-BuV12qmuVrk/T7VyjjegldI/AAAAAAAADz4/83OqyLBYO3c/s1600/20120516_49.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-BuV12qmuVrk/T7VyjjegldI/AAAAAAAADz4/83OqyLBYO3c/s400/20120516_49.JPG" width="400" /></a></div>
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Sorry that I have not been posting very often. Life has been rather chaotic and I have not been cooking much. To further hinder my blogging efforts, blogger has changed a great deal lately and I am trying to get a hang of it all. </div>
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This recipe starts with a base of Pesto, my last post, and it is based on packaged sauce that my husband loves. </div>
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<a href="http://1.bp.blogspot.com/-LWlTUObl6VI/T7VyXblC-VI/AAAAAAAADyI/MMYZWE0l3-s/s1600/20120516_10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-LWlTUObl6VI/T7VyXblC-VI/AAAAAAAADyI/MMYZWE0l3-s/s400/20120516_10.jpg" width="400" /></a></div>
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<b>The Ingredients</b></div>
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2 tablespoons unsalted butter</div>
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2 tablespoons flour</div>
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2 cups low sodium or homemade broth</div>
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2 cups heavy whipping cream</div>
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1 recipe myveggietable.com pesto</div>
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<b>The Tools </b></div>
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medium size sauce pan</div>
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whisk</div>
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<b>The Cooking</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9lW1RvUv8ZwgdOBIzEvvPCkLpWUsvCslRqOOxK6TVU9dIOUTEDWyYz9V9qV1dO5aZW0BXtFN8jo5_r1-9MHpOJ8Mqd6f8PVuWTzq1UnPAuhsNqPTpaQKmWNpfB0SZweHxpCnu8OIdSg/s1600/20120516_18.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9lW1RvUv8ZwgdOBIzEvvPCkLpWUsvCslRqOOxK6TVU9dIOUTEDWyYz9V9qV1dO5aZW0BXtFN8jo5_r1-9MHpOJ8Mqd6f8PVuWTzq1UnPAuhsNqPTpaQKmWNpfB0SZweHxpCnu8OIdSg/s400/20120516_18.JPG" width="400" /></a></div>
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Melt the butter in a medium size sauce pan</div>
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Add the floor and whisk constantly until the flour completely mixes with the butter</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHW30ggBXJW8i9fI4uO7m69lIiPoh2pXJL9SipYxqdirdRJvkY0cgQgRamUfI10DUv76VQK0SjeUG4hQhXYa88d97haNIO2Q1thu4-K6O3jjiyM1YOH04DpgrjEZsFZm8iong3I28L1Tk/s1600/20120516_22.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHW30ggBXJW8i9fI4uO7m69lIiPoh2pXJL9SipYxqdirdRJvkY0cgQgRamUfI10DUv76VQK0SjeUG4hQhXYa88d97haNIO2Q1thu4-K6O3jjiyM1YOH04DpgrjEZsFZm8iong3I28L1Tk/s400/20120516_22.JPG" width="400" /></a></div>
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Slowly add in the broth , stirring constantly (I only stop to get the photo). </div>
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Now, slowly add the cream, again stirring constantly. Do not allow the mixture of boil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQKMwEDKKGm2tWWqP_58JmHUV7B0B_aWB41qodmBztdGwqlF9FPsz7jZ3ox4m_D-XYGvbQuPPwVKneSiR3P7DNVZV3Vns_5ERcgy9BppawhW-g29XRINKvGEA80Cs-PvRp71o6qvvc18/s1600/20120516_29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQKMwEDKKGm2tWWqP_58JmHUV7B0B_aWB41qodmBztdGwqlF9FPsz7jZ3ox4m_D-XYGvbQuPPwVKneSiR3P7DNVZV3Vns_5ERcgy9BppawhW-g29XRINKvGEA80Cs-PvRp71o6qvvc18/s400/20120516_29.JPG" width="400" /></a></div>
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Add the pesto and stir to incorporate. </div>
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<a href="http://3.bp.blogspot.com/-gN9LV6Blnsk/T7VyhW9y--I/AAAAAAAADzo/aK3hzI0TH4o/s1600/20120516_39.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-gN9LV6Blnsk/T7VyhW9y--I/AAAAAAAADzo/aK3hzI0TH4o/s400/20120516_39.JPG" width="400" /></a></div>
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Serve over pasta or as a dip. Enjoy!</div>
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Serving size is 1/4 cup of sauce. Calories do not include pasta</div>
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Calories: 229</div>
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Protein: 2 grams</div>
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Fat: 22 grams</div>
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Sodium: 67mg</div>
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Fiber: 1 gram</div>
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Potassium: 24 mg</div>
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<br /></div><div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com1tag:blogger.com,1999:blog-3126776128941263457.post-50871453080494249372012-05-17T15:28:00.000-07:002012-05-17T15:28:56.004-07:00Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxDgDSAJxJasjvDRbo7nghax8UqUzvdDfusLS5fKVop8R04_am1kmmQo0CnkcotvX5DXyBOoFsGPKaOKeO2nK9RoW2SHedXT-NIGq9Fg5GhcNuWgvXJXHq9dNSKTAWg86n8G-siTEWB8/s1600/20120516_17.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxDgDSAJxJasjvDRbo7nghax8UqUzvdDfusLS5fKVop8R04_am1kmmQo0CnkcotvX5DXyBOoFsGPKaOKeO2nK9RoW2SHedXT-NIGq9Fg5GhcNuWgvXJXHq9dNSKTAWg86n8G-siTEWB8/s400/20120516_17.JPG" width="400" /></a></div>
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Pesto is an amazing, quick and easy sauce to make. You can use it in dips, on pasta or as an addition to soups. I make my pesto in a food processor and typically freeze what I did not use. Typically pesto is made with pine nuts, but last year I had a bad case of pine mouth, and now I DO NOT eat pine nuts. Eating is to important to me to risk having an awful taste in my mouth. I toasted the walnuts in the microwave. </div>
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<a href="http://4.bp.blogspot.com/-6goNvPpliqE/T7VyecaE3HI/AAAAAAAADzY/n10bcadOIQ4/s1600/20120516_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-6goNvPpliqE/T7VyecaE3HI/AAAAAAAADzY/n10bcadOIQ4/s400/20120516_3.jpg" width="400" /></a></div>
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<b>The Ingredients</b></div>
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2 cups basil leaves</div>
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1/4 cup walnuts, toasted</div>
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1/2 cup grated Parmesan cheese</div>
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3 cloves of garlic, crushed</div>
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1/4 cup extra virgin olive oil</div>
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<b>The Tools</b></div>
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a food processor</div>
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<b>The Making</b></div>
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<b> </b>Place the basil, walnuts, cheese, and garlic in the food processor</div>
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<a href="http://3.bp.blogspot.com/-UtTra-0h7cQ/T7VylrrXCJI/AAAAAAAAD0I/GLp8QlIm6OM/s1600/20120516_7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-UtTra-0h7cQ/T7VylrrXCJI/AAAAAAAAD0I/GLp8QlIm6OM/s400/20120516_7.JPG" width="400" /></a></div>
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While the processor run, pour the oil in the top until the sauce is formed. </div>
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If you are using the pesto over pasta you may want to reserve some of the pasta water to loosen up the pesto. </div>
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<i>Recipe source: my brain (insert evil laughter here)</i></div>
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Nutritional information is per serving, and there are 8, 2-tablespoon servings in this recipe. </div>
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Calories: 107</div>
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Protein: 3 grams</div>
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Fat: 11 grams</div>
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Sodium: 75 mgs</div>
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Fiber: 0</div>
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Potassium: 0</div>
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<br /></div><div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com1tag:blogger.com,1999:blog-3126776128941263457.post-37336382983932712952012-05-09T14:55:00.000-07:002012-05-09T14:55:59.640-07:00Mushroom Curry<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yAhq6xFBfzk/T59Od4KHwVI/AAAAAAAADvk/t0I1Ye-kC9Y/s1600/20120430_36.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-yAhq6xFBfzk/T59Od4KHwVI/AAAAAAAADvk/t0I1Ye-kC9Y/s400/20120430_36.JPG" width="400" /></a></div>
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This recipe had me at mushrooms! Add in the curry and I was sold for sure. I was a touch uncertain as to how I would feel about the apples, but Mollie Katzen has never stirred me wrong before, so I gave it a try. I was unable to find a cooking apple amongst the basic apples at my grocery store. I opted for Gala apples and they turned out just fine. I would use an apple that was too tart. </div>
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This recipe originally called for 1 1/2 teaspoon of salt. I decided to omit this entirely. As a result this turned out to be a VERY low sodium meal, with the added benefit of being a VERY high potassium recipe. </div>
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<b>The Ingredients</b></div>
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<b> </b>1 tablespoon unsalted butter</div>
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1 cup chopped onion</div>
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2 cloves garlic, minced</div>
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1 cup chopped celery</div>
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1 teaspoon ground cumin</div>
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1 teaspoon cinnamon</div>
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1 teaspoon turmeric</div>
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1 teaspoon ground ginger</div>
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1/2 teaspoon dry mustard</div>
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1/2 teaspoon ground cloves</div>
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1 1/2 cups sliced mushrooms</div>
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1 cups water </div>
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3 tablespoons shredded, unsweetened coconut</div>
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1 tablespoon honey</div>
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1 tablespoon lemon juice </div>
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3 large tomatoes, chopped</div>
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2 large Gala apples, peeled and chopped </div>
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1 cup sliced almonds, as an optional topping</div>
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<b>The Tools </b></div>
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large skillet</div>
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paring knife for peeling apples</div>
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<b>The Cooking</b></div>
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<br />Melt the unsalted butter in a large skillet and add the onion, saute until the onion it begins to soften just a touch</div>
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Add the celery and continue cooking until the celery also begins to soften</div>
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Add the garlic and cook until fragrant</div>
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Add all those beautiful spices and mix until all the vegetables are coated</div>
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Evenly coated vegetables and talk about fragrant. Your kitchen is going to smell heavenly.</div>
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Add the mushrooms</div>
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Carefully stir in the mushrooms until they are also evenly coated with the spices. It is times like this that I wish I had a larger skillet, but this is as large as my stove top can handle. </div>
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Add between 1/2 to 1 cup of water to make a gravy</div>
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Bring the mixture to a simmer and cover</div>
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Allow to simmer while covered for 5-8 minutes or until the mushrooms are tender</div>
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Add the apples</div>
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Add the tomatoes</div>
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Carefully stir in the apples and tomatoes, and then add the coconut.</div>
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Add in the lemon juice</div>
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And the honey (here you can see the basmati rice cooking in the background), give everything a good stir and allow the curry to cook for about 3 minutes or until everything is warm through and the flavors are fully incorporated.</div>
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Top with almonds and serve over rice</div>
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<i>R</i><i>ecipe Source: The Moosewood Cookbook by Mollie Katzen</i></div>
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Serves 6, 8-ounce servings (calories DO NOT include the rice)</div>
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Calories: 143</div>
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Protein: 5 grams</div>
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Fat: 6 grams</div>
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Sodium: 37 milligrams </div>
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Fiber: 6 grams</div>
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Potassium: 558</div>
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<br /></div><div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com0tag:blogger.com,1999:blog-3126776128941263457.post-63574480551410385762012-05-03T15:06:00.002-07:002012-05-17T15:28:44.914-07:00Asian Lettuce Cups<div class="separator" style="clear: both; text-align: center;">
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I have made these before and shared the recipe with you here on blog. This time I took the some photos of the entire process and I thought I would reshare the recipe. </div>
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I apologize for my lake of posting lately. I was ill for a while, and I got behind on cooking; and then we went through a phase were I need to cook really quick recipes and I did not have time for photography. </div>
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And NOW blogger has changed it's format and my poor old brain is not liking this AT ALL. </div>
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<div style="text-align: center;">
<b>Ingredients</b></div>
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1 1/2 tablespoon sesame oil<br />
3 cups sliced shitake mushrooms</div>
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1 (8 ounce) package of faux chicken<br />
1 clove garlic, minced<br />
1 (8 ounce) can sliced water chestnuts, drained and coarsely chopped<br />
1 cup carrot peelings<br />
1/4 cup unsalted dry roasted peanuts<br />
3 tablespoons hoisin sauce<br />
2 tablespoons soy sauce<br />
1 tablespoon rice wine vinegar<br />
2 teaspoons Sriracha sauce (the Rooster stuff~yum)<br />
12 Boston lettuce leaves, cleaned</div>
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<b>The Tools</b></div>
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large skillet</div>
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small bowl</div>
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<b>The Cooking</b></div>
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<b> </b>Warm the sesame oil over medium heat in a large skillet, and add the mushrooms</div>
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Add the faux chicken and continue cooking</div>
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Add the garlic and cook until fragrant</div>
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Add the shredded carrots, the water chestnuts and the peanuts, and continue cooking</div>
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Combine together the hoison sauce, the soy sauce, the rice wine vinegar, and the siracha sauce together and add it to the mushroom mixture in the skillet</div>
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Bring to a slight simmer and cook until all the ingredients are warm and the flavors are well combined</div>
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<div style="text-align: center;">
Serve warm on a nice leaf of butter lettuce</div>
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<i><br /></i></div>
<div style="text-align: center;">
<i>Recipe source: My BRAIN!!!</i></div>
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Recipe serves four, with two lettuce leaves and 1 cup of filling as a serving</div>
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Calories: 236</div>
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Protein: 11</div>
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Fat Grams: 10</div>
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Sodium: 886</div>
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Fiber Grams: 4</div>
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Potassium: 420</div>
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<br /></div><div class="blogger-post-footer">The Veggie Mom</div>The Veggie Momhttp://www.blogger.com/profile/07703729424539069392noreply@blogger.com0