tag:blogger.com,1999:blog-29493842081932509862024-03-19T08:06:49.160-04:00Laney eatsLaneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-2949384208193250986.post-90172710429920147122012-04-09T17:05:00.000-04:002012-04-09T17:05:23.783-04:00Miso-Ginger SalmonEarlier this afternoon, I was running on the treadmill when a cooking show came on. The hosts included <a href="http://www.foodnetwork.com/michael-symon/index.html">Michael Symon</a>, <a href="http://en.wikipedia.org/wiki/Clinton_Kelly_(TV_personality)">that guy</a> from What Not to Wear, <a href="http://en.wikipedia.org/wiki/Carla_Hall">that crazy (but endearing) chick</a> from Top Chef, and a bunch of other people.<div>
<br /></div>
<div>
They were making doughnuts. </div>
<div>
<br /></div>
<div>
And they were <i>hilarious</i>.</div>
<div>
<br /></div>
<div>
I had this stupid grin on my face. Then I started running all lopsided and almost fell off the treadmill. So I slowed it down to a speed-walking pace, and kept marveling at the doughnuts and laughing out loud. </div>
<div>
<br /></div>
<div>
If you were my gym buddy, you would probably disown me right then and there. Luckily, Mr. Bear can't do that. </div>
<div>
<br /></div>
<div>
So I ditched the treadmill and came home for some salmon.</div>
<div>
<br /></div>
<div>
What? You thought I was going to make doughnuts? Oh silly, you know I don't do deep-frying around here. </div>
<div>
<br /></div>
<div>
Plus, I already had 2 nice fat pieces of salmon waiting for me in this marinade:</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-hMCaTRCMWko/T4D4hJBpG1I/AAAAAAAABwk/bLmpB8DEYhY/s1600/IMAG0737" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://1.bp.blogspot.com/-hMCaTRCMWko/T4D4hJBpG1I/AAAAAAAABwk/bLmpB8DEYhY/s640/IMAG0737" width="640" /></a></div>
<div>
<br /></div>
<div>
To simplify what's going on in that bowl, let's call it a miso-ginger sauce. So the end product is called, well, miso-ginger salmon. I kind of borrowed that from Bobby Flay. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-erNyq9T0xSw/T4D3tUQb-qI/AAAAAAAABwg/87Wk5JQe3D0/s1600/IMAG0754" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://1.bp.blogspot.com/-erNyq9T0xSw/T4D3tUQb-qI/AAAAAAAABwg/87Wk5JQe3D0/s640/IMAG0754" width="640" /></a></div>
<div>
<br /></div>
<div>
The sauce turned out to be very good with rice or quinoa.</div>
<div>
<br /></div>
<div>
P.s. After doing a little bit of research, I found out that the show is called <a href="http://beta.abc.go.com/shows/the-chew">The Chew</a>. </div>
<div>
<br /></div>
<div>
<b>Miso-Ginger Salmon</b></div>
<div>
Recipe adapted from <a href="http://www.foodnetwork.com/recipes/bobby-flay/miso-ginger-marinated-grilled-salmon-recipe/index.html">Bobby Flay on the Food Network</a></div>
<div>
<br /></div>
<div>
2 salmon steaks, 1 1/2 - 2 pounds total</div>
1/4 cup miso paste<br />1/4 cup mirin<br />2 tbsp rice vinegar<br />2 tbsp soy sauce<br />2 tbsp minced cilantro stems or green onions<br />1 1/2 tbsp grated fresh ginger<br />2 tsp sesame oil (I used a spicy sesame oil)<div>
2 tsp white sugar </div>
<div>
A little bit of water<br />Salt and freshly ground pepper<div>
<br /></div>
</div>
<div>
1. Mix all the marinade ingredients in a bowl. Before applying it to salmon, taste to see if it needs adjustments. Different types of miso paste will affect the final taste of the marinade. Mine turned out very intense and salty, so I added a little more sugar and water to dilute it.</div>
<div>
2. Add the marinade to the salmon and let sit in the refrigerator for about 30 minutes (no more than an hour).</div>
<div>
3. Preheat oven to 400F. </div>
<div>
4. Bring a skillet to medium heat. Add olive oil to the skillet. Take the salmon steak out of the marinade and shake off excess. Lay the salmon steak flat on the skillet and sear until it is nicely browned, about 1 minute on each side. </div>
<div>
5. Transfer salmon to baking dish. Add all the marinade to the dish, and bake for about 15 minutes or until meat is flaky. Serve immediately.</div>
<div>
<br /></div>Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com2tag:blogger.com,1999:blog-2949384208193250986.post-26668091049934955202012-04-03T13:55:00.001-04:002012-04-03T14:04:56.415-04:00Japanese-style Crispy Pork ChopsI am a huge fan of the Hunger Games books. I can go on and on about why I love them so much. They were crazily irresistible.<br />
<br />
But after I finished all 3 books on my Kindle Fire, the Amazon store suggested that I buy <a href="http://www.amazon.com/The-Unofficial-Hunger-Games-Cookbook/dp/1440526583/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1333473650&sr=8-1-catcorr">this</a>:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQXHC4S9cPmc9VdO8Dy2GwHDNcrFFq8Jf9pzArjIPdDNbTXjRP6BG2RK6HAJBdZIaWUHPXFvuWKDgFVMZvF_4qWFQDfzI4cg-qmn4qJNNxLUuV4AsQCh6-_5y7tRZCqobd5bQJo-_VA0/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQXHC4S9cPmc9VdO8Dy2GwHDNcrFFq8Jf9pzArjIPdDNbTXjRP6BG2RK6HAJBdZIaWUHPXFvuWKDgFVMZvF_4qWFQDfzI4cg-qmn4qJNNxLUuV4AsQCh6-_5y7tRZCqobd5bQJo-_VA0/s400/images.jpg" width="301" /></a></div>
<br />
<br />
Urm, I'm not going to roast some random frog legs and shit in my apartment? And I am not hunting anything, ever?<br />
<br />
Seriously people.<br />
<br />
(Ok, I know it includes recipes inspired by meals served in The Capitol, but still.)<br />
<br />
I don't know about you, but I usually just use something called Google to find recipes. And then I tweak the recipes to my liking.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-AW5Yz1shHfA/T0lZ2tqUyzI/AAAAAAAABYo/Zj472jJqe8I/s1600/IMAG0606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://1.bp.blogspot.com/-AW5Yz1shHfA/T0lZ2tqUyzI/AAAAAAAABYo/Zj472jJqe8I/s640/IMAG0606.jpg" width="640" /></a></div>
<br />
For example, this was supposed to be a Japanese dish- deep fried pork cutlets. I didn't have bento boxes at home. I didn't have white rice. I didn't have Tonkatsu sauce or the ingredients to make Tonkatsu sauce from scratch. Oh, and I don't ever deep fry anything.<br />
<br />
So. Here's what I did instead.<br />
<br />
I tenderized the chops (very important step).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-h1CUh02htVQ/T0lZ1OYQacI/AAAAAAAABYI/ew_6p8-nP3c/s1600/IMAG0600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://1.bp.blogspot.com/-h1CUh02htVQ/T0lZ1OYQacI/AAAAAAAABYI/ew_6p8-nP3c/s640/IMAG0600.jpg" width="640" /></a></div>
<br />
Then I prepared my breading station. It is important to make sure that the flour and panko crumbs are seasoned properly.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xrhXeuf7alE/T0lZ0qncA8I/AAAAAAAABYA/0w8dTrR3yiI/s1600/IMAG0599.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://1.bp.blogspot.com/-xrhXeuf7alE/T0lZ0qncA8I/AAAAAAAABYA/0w8dTrR3yiI/s640/IMAG0599.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wtmTdi7THrk/T0lZ1lqYgYI/AAAAAAAABYQ/Tabb_uCSAvA/s1600/IMAG0601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="http://1.bp.blogspot.com/-wtmTdi7THrk/T0lZ1lqYgYI/AAAAAAAABYQ/Tabb_uCSAvA/s640/IMAG0601.jpg" width="640" /></a></div>
<br />
Here's the best part. I had some barbecue sauce left over from the summer. So into the pot it went!<br />
<br />
Fusion at its finest.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-24JWvkmIeUU/T0lZ2YmZJeI/AAAAAAAABYg/l2UXzrK2Kqs/s1600/IMAG0604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-24JWvkmIeUU/T0lZ2YmZJeI/AAAAAAAABYg/l2UXzrK2Kqs/s640/IMAG0604.jpg" width="382" /></a></div>
<br />
Then I fried them on a pan and sliced them at an angle to make them look pretty. I also made some brown rice to go with it. Looks decent, right? So yeah, I totally did not buy the Hunger Games cookbook.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-AW5Yz1shHfA/T0lZ2tqUyzI/AAAAAAAABYo/Zj472jJqe8I/s1600/IMAG0606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://1.bp.blogspot.com/-AW5Yz1shHfA/T0lZ2tqUyzI/AAAAAAAABYo/Zj472jJqe8I/s640/IMAG0606.jpg" width="640" /></a></div>
<br />
<b>Japanese-style Crispy Pork Chops</b><br />
<b><br /></b><br />
4 pieces of boneless pork chops<br />
1/2 cup white all-purpose flour<br />
Pinch of kosher salt and ground black pepper<br />
2 eggs<br />
1 1/2 cup panko bread crumbs<br />
1/2 tbsp paprika<br />
1/2 tbsp cayenne pepper (less if you are sensitive to spicy food)<br />
1/2 tbsp garlic powder<br />
1/2 tbsp onion powder<br />
1/2 tbsp Kosher salt<br />
Good dash of ground black pepper<br />
Prepared BBQ sauce<br />
Olive oil<br />
<br />
1. Tenderize pork chops with meat pounder.<br />
2. You will need 3 plates to set up the breading station. The first plate should have all purpose flour mixed with kosher salt and black pepper. The second plate should have 2 eggs well beaten. The third plate should have the panko crumbs, paprika, cayenne pepper, garlic powder, onion powder, kosher salt, and pepper. Mix thoroughly.<br />
3. Lightly season the pork chops with salt and pepper. Take one piece of pork chop, dip into the flour station first, then egg station and then the panko station. Repeat for all the pork chops.<br />
4. Bring a frying pan to medium-high heat with good dash of olive oil. Fry the pork chops for about 4 minutes on each side, checking periodically to make sure the crumbs are not burning. If they are burning, turn down the heat.<br />
Note: if you notice that the crumbs are turning white instead of golden brown, that means there's not enough oil on the pan. Add a little at a time to make sure there's enough oil to brown the chops.<br />
5. In the meantime, add BBQ sauce to a small saucepan on medium heat. Add water if necessary. The key is to achieve a consistency as a dipping sauce. Once it starts bubbling, turn the heat to low to keep warm until ready to serve.<br />
6. When pork chops are cooked through (they should be hard to the pinch instead of being limp and soft), put them on a chopping board and slice at an angle. Serve with BBQ sauce immediately.Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com1tag:blogger.com,1999:blog-2949384208193250986.post-63966542934947982932012-03-31T17:21:00.000-04:002012-04-02T19:18:00.697-04:00Spinach Banana ShakeLet's face it. This is the tree in front of my apartment. It went from this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-HB_KDcjLNLA/T3dyI4mF57I/AAAAAAAABqc/07NF0dpH3x4/s1600/IMAG0700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-HB_KDcjLNLA/T3dyI4mF57I/AAAAAAAABqc/07NF0dpH3x4/s640/IMAG0700.jpg" width="382" /></a></div>
<br />
To this, within one single week:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-lm3axkdUvfs/T3dyIFVxGWI/AAAAAAAABqU/H_RDj1n-K78/s1600/IMAG0706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://3.bp.blogspot.com/-lm3axkdUvfs/T3dyIFVxGWI/AAAAAAAABqU/H_RDj1n-K78/s640/IMAG0706.jpg" width="640" /></a></div>
<br />
Is just depressing.<br />
<br />
But, let's look at this situation on the bright side, in a glass-half-full kinda way. Because I'm cheesy like that.<br />
<br />
There's still time to work on those pale legs and flabby arms of mine. There's time before it gets so hot I can no longer hide inside my North Face. So, here's to eating healthier-<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-RGc2ijlogBA/T3dyJ_wbqzI/AAAAAAAABqw/uw9uifdJ0NE/s1600/IMAG0712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://4.bp.blogspot.com/-RGc2ijlogBA/T3dyJ_wbqzI/AAAAAAAABqw/uw9uifdJ0NE/s640/IMAG0712.jpg" width="640" /></a></div>
<br />
<br />
I know, you are probably rolling your eyes thinking, not <a href="http://laneyeats.blogspot.com/2011/09/breakfast-juicin.html">green juice</a> again! But believe me, this does NOT taste anything like spinach. It's so delicious and it helps you pack more greens into your diet. I like to add yogurt and flex seeds to pack some pro-biotic culture and fiber in there, but you don't have to. <br />
<br />
I swear. Just close your eyes and try a sip. You won't regret it!<br />
<br />
<b>Spinach Banana Shake</b><br />
<br />
1 ripe banana<br />
1 cup packed spinach, or as much as you can stuff into to the magic bullet after putting the banana in<br />
Soy milk<br />
Water<br />
1 tbsp ground flexseed (optional)<br />
Yogurt (optional)<br />
Juice of half a lime (optional)<br />
<br />
Put the banana and spinach into the blender/ magic bullet. If using, add ground flexseed, yogurt, and lime juice. Fill half the cup with soy milk, and the other half with water. Blend until smooth.<br />
<br />
If you are using a regular blender, you can first add the banana, spinach, milk, and a little bit of water. After pulsing a few times, add water until desired consistency is achieved.Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com0tag:blogger.com,1999:blog-2949384208193250986.post-19060579524393699812012-03-26T19:04:00.000-04:002012-03-26T19:04:29.946-04:00Coffee Ice CubesApparently, this is a "thing" now.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.elizabethannedesigns.com/living/wp-content/uploads/2009/09/iced-coffee-put-in-ice-cube-tray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://www.elizabethannedesigns.com/living/wp-content/uploads/2009/09/iced-coffee-put-in-ice-cube-tray.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">(picture from <a href="http://www.elizabethannedesigns.com/living/2009/09/29/iced-coffee-anyone/">Elizabeth Ann Designs</a>)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
Do I really need more coffee than I already consume? Would Starbucks have this option? Would it be more expensive than a iced soy caramel macchiato? Does it have to be coffee-on-coffee, or could I get a glass of soy milk with coffee ice cubes? What about decaf? </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
This situation is seriously, very complicated. </div>Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com0tag:blogger.com,1999:blog-2949384208193250986.post-7206672847663757962012-03-24T22:02:00.000-04:002012-03-24T22:04:22.507-04:00Roasted Chicken with Mango Chutney<div class="separator" style="clear: both; text-align: left;">
So how exciting is it that the weather is finally getting warm? That I can finally wear flip flops and dresses? </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ElM0zsjwPC8/T2526Sje4YI/AAAAAAAABnE/LBJIim7hbPY/s1600/IMAG0408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://4.bp.blogspot.com/-ElM0zsjwPC8/T2526Sje4YI/AAAAAAAABnE/LBJIim7hbPY/s640/IMAG0408.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
That I don't have to run on the treadmill like a hamster anymore (at least for a few months), because the beach is 2 minutes away from my apartment? </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
And that I can try to grow herbs at home? </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-KsM1Ky-bOSs/T25xyYPcvkI/AAAAAAAABmY/2csM8WhGuKE/s1600/IMAG0665.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://3.bp.blogspot.com/-KsM1Ky-bOSs/T25xyYPcvkI/AAAAAAAABmY/2csM8WhGuKE/s640/IMAG0665.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It's true, I have never kept any plants alive. Ever. And I have like, no space to grow anything. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-eBNdyWCiIgE/T25x0NxUZWI/AAAAAAAABmo/SbtvYTAJulA/s1600/IMAG0681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://3.bp.blogspot.com/-eBNdyWCiIgE/T25x0NxUZWI/AAAAAAAABmo/SbtvYTAJulA/s640/IMAG0681.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Ok, I cheated (just a little bit). The basil was from Trader Joes. But I managed to get a rosemary seed and a few cilantro seeds to sprout! </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-rg1fxxnMbWQ/T25x3wRogMI/AAAAAAAABnA/1cQ15xIIZsk/s1600/IMAG0686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://2.bp.blogspot.com/-rg1fxxnMbWQ/T25x3wRogMI/AAAAAAAABnA/1cQ15xIIZsk/s640/IMAG0686.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
(rosemary)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-bgO0JZ2XJt0/T25x3EiYGBI/AAAAAAAABm4/5y9PxCSyqy4/s1600/IMAG0685.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://2.bp.blogspot.com/-bgO0JZ2XJt0/T25x3EiYGBI/AAAAAAAABm4/5y9PxCSyqy4/s640/IMAG0685.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
(cilantro)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
And if these guys behave the way they should, I will have 4 of my favorite herbs at home in a few months!! You have no idea how excited I am. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I will keep you guys updated on the plants... hehe :)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Anyway, I roasted some chicken last night. But this time I decided to make a little mango chutney sauce to go with it. The sweet and sour chutney was a perfect compliment to the spicy chicken. I served it with my favorite whole wheat couscous and a salad on the side. Happy cooking! </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-S_wweZLbhuQ/T1fiftMDSpI/AAAAAAAABdY/nhjgtxx-wZU/s1600/IMG_4085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-S_wweZLbhuQ/T1fiftMDSpI/AAAAAAAABdY/nhjgtxx-wZU/s640/IMG_4085.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Roasted Chicken with Mango Chutney </b></div>
<div class="separator" style="clear: both; text-align: left;">
Inspired by <a href="http://simplyrecipes.com/recipes/chicken_with_mango_chutney_sauce/">Simply Recipes</a></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
For roasted chicken: </div>
<div class="separator" style="clear: both; text-align: left;">
6 pieces of skin-on chicken thighs </div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp paprika </div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp cayenne pepper</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp onion powder</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp garlic powder </div>
<div class="separator" style="clear: both; text-align: left;">
2 tsp kosher salt</div>
<div class="separator" style="clear: both; text-align: left;">
Ground black pepper </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
For mango chutney:</div>
1 1/2 cup frozen mango chunks, thawed<br />
Olive oil<br />
1 medium onion, finely chopped<br />
1 garlic clove, minced<br />
1 tbsp fresh ginger, finely grated<br />
Scant pinch of red pepper flakes<br />
3 tbsp sugar<br />
3 tbsp white vinegar<br />
<div>
1/2 tsp mustard seeds (I didn't use)</div>
<div>
2 tbsp chopped rasins (I didn't use)<br />
1/2 cup water<br />
Salt to taste<br />
<br />
1. Preheat oven to 385F. </div>
<div>
2. Rinse and pat dry chicken pieces. Mix all the spices and coat the chicken pieces with the spices. Try to cover the area under the skin as well. </div>
<div>
3. Roast chicken for 35 minutes or until juices run clear.<br />
4. In the meantime, heat a splash of olive oil on a saute pan on medium heat. Add onions and saute until softened, about 3 minutes. Add garlic and cook for another minute. Then add the rest of the ingredients, bring the mixture to a boil and cover the pan. Simmer in low heat for about 30 minutes. The chutney should be ready around the same time when the chicken is done. </div>
<div>
<br />
<div class="separator" style="clear: both;">
<i>Optional</i>: To prepare couscous, add 1 cup of water to 1 cup of dry couscous and a splash of olive oil. Cover for 5 minutes. Fluff with a fork and add herbs of your choice. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br /></div>Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com0tag:blogger.com,1999:blog-2949384208193250986.post-50424127970964463062012-03-07T18:26:00.001-05:002012-03-07T18:44:40.428-05:00TahoeI miss Tahoe...<br />
<div>
<br />
Because the snow was clean.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-esg93RekSbU/T1fq2y_Bg7I/AAAAAAAABgU/ij5UqMD2lOk/s1600/IMG_3327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-esg93RekSbU/T1fq2y_Bg7I/AAAAAAAABgU/ij5UqMD2lOk/s640/IMG_3327.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The redwoods were big, tall and full of life in the midst of winter.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Txr32H8NfBk/T1fqV8VJ8uI/AAAAAAAABgM/BDF8oOVsK-g/s1600/IMG_3301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-Txr32H8NfBk/T1fqV8VJ8uI/AAAAAAAABgM/BDF8oOVsK-g/s640/IMG_3301.JPG" width="640" /></a></div>
<br />
The air was crisp.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_7Y-f9F6evM/T1frFOrjgwI/AAAAAAAABgc/7nncdYlWkys/s1600/IMG_3532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-_7Y-f9F6evM/T1frFOrjgwI/AAAAAAAABgc/7nncdYlWkys/s640/IMG_3532.JPG" width="640" /></a></div>
<br />
The gondolas were fun!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TIF-RfKkuJE/T1frWPIzzFI/AAAAAAAABgk/bgFfiY8BHJY/s1600/IMG_3481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-TIF-RfKkuJE/T1frWPIzzFI/AAAAAAAABgk/bgFfiY8BHJY/s640/IMG_3481.JPG" width="640" /></a></div>
<br />
And... the sky was just magical.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-JENma98Wc6A/T1frkY5sQ3I/AAAAAAAABgs/L8uVqxyS6rY/s1600/IMG_3508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-JENma98Wc6A/T1frkY5sQ3I/AAAAAAAABgs/L8uVqxyS6rY/s640/IMG_3508.JPG" width="640" /></a></div>
<div>
<br /></div>
<div>
If I lived closer, I would be there every weekend.</div>
<div>
<br /></div>
<div>
xoxo</div>
</div>Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com0tag:blogger.com,1999:blog-2949384208193250986.post-70625267797285560172012-03-01T17:30:00.000-05:002012-03-01T17:30:33.065-05:00Mocha Muffins with Chocolate Ganache GlazeI love cupcakes, but I don't really make them at home. There are many reasons:<br />
<br />
1. I don't own proper piping bags and tips, and I don't feel like buying them.<br />
2. I don't own an electric mixer or a stand mixer, and I'm waiting for (preferably the latter) to magically appear on my doorsteps.<br />
3. I am not a big fan of piping with a ghetto ziplock bag.<br />
4. I cringe when I have to use more than half a stick of butter in one sitting.<br />
5. I cringe even more when I have to combine said amount of butter with equal amounts of sugar and some heavy cream.<br />
<br />
So I basically leave the task of cupcake-making to the hands of strangers and pretend that they are totally not going to offset the hours I clocked at the gym.<br />
<br />
A girl can dream!<br />
<br />
Anyway, this is my at-home rendition of cupcakes. Technically, they are just muffins with a layer of melted chocolate. But this is good enough for me. I used applesauce instead of oils in the cake, and the frosting had just a dollop of butter. Yup, they are pretty much guilt free!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-EJfNZWdATrI/T0_v8wqJOFI/AAAAAAAABak/W-CVxKVnvNE/s1600/IMG_4074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-EJfNZWdATrI/T0_v8wqJOFI/AAAAAAAABak/W-CVxKVnvNE/s640/IMG_4074.JPG" width="640" /></a></div>
<b><br /></b><br />
<b>Mocha Muffins with Chocolate Ganache Glaze</b><br />
<a href="http://www.joyofbaking.com/muffins/MochaMuffins.html">Adapted from Joy of Baking</a><br />
<br />
Makes about 9 muffins<br /><br />For muffins:<br />1/2 cup all-purpose flour<br />3/8 cup whole wheat flour<br />1/8 cup unsweetened cocoa powder<br />1/2 cup light brown sugar<br />1/4 tsp baking powder<br />1/2 tsp baking soda<br />1/8 teaspoon salt<br />1/4 cup pecans, walnuts, hazelnuts or almonds, coarsely chopped<br />1/2 cup chocolate chips<br /><div>
1 large egg<br />1/4 cup buttermilk<br />1/4 cup safflower, corn, vegetable, or canola oil (I used 1/4 cup of applesauce)<br />1/8 cup black coffee at room temperature<br />1/2 tsp pure vanilla extract<br /><br />For chocolate ganache:</div>
<div>
*See <a href="http://allrecipes.com/recipe/chocolate-ganache/">this recipe</a> on <a href="http://allrecipes.com/">allrecipes.com</a><br /><div>
<br /></div>
<div>
1. Preheat oven to 375F. Line muffin cups with paper liners.</div>
<div>
2. In a bowl, sift flours and cocoa power together. Add sugar, baking powder, baking soda, salt, nuts and chocolate chips.</div>
<div>
3. In a separate bowl, whisk together egg, buttermilk, oil, coffee and vanilla extract. </div>
<div>
4. Add wet ingredients to dry ingredients. Mix just enough to incorporate everything. </div>
<div>
5. Evenly fill the muffin cups and bake for 18-20 minutes, until a toothpick comes out clean. Set aside and let cool. </div>
<div>
6. Prepare chocolate ganache and frost the muffins after they have completely cooled. I just frosted with the back of a teaspoon. For a smooth effect, put the muffins back into the oven for about a minute. </div>
<div>
<br /></div>
<div>
*if you are adventurous, and/or you don't have heavy cream at home, you can try this (as I did)- melt some chocolate chips on low heat, add a small drop of butter and just enough milk to achieve a silky consistency. You want the chocolate to be just soft enough for you to drip onto the muffins. </div>
</div>Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com0tag:blogger.com,1999:blog-2949384208193250986.post-24647877661485494692012-02-25T17:23:00.000-05:002012-02-25T17:37:11.641-05:00Everything breakfast scrambleHello there, long time no see.<br />
<br />
I know it looked like I have abandoned this blog, but I haven't. The truth is, I was traveling for a while and became lazy when I got back. Ok... maybe I also messed up a few recipes and couldn't produce anything that looked remotely decent. But that's not the point. I'm back and am ready to share a new recipe with you :)<br />
<br />
This breakfast dish is inspired by a restaurant called Eats in San Francisco, my best friend's favorite. She loved the caramelized garlic and fragrant sausage tossed with fresh eggs, and when she introduced me to it, I was hooked right away. So here's my version of it.<br />
<br />
The beauty of this recipe is that you can use whatever you have on hand. I usually like to use some sort of meat + onion/ veggie + cheese with toast on the side. Everything is made in one pan and takes about 10-15 minutes max.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-qk62JNuWzVs/T0lZ70D-3VI/AAAAAAAABaY/735j8Mmdylk/s1600/IMAG0622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://1.bp.blogspot.com/-qk62JNuWzVs/T0lZ70D-3VI/AAAAAAAABaY/735j8Mmdylk/s640/IMAG0622.jpg" width="640" /></a></div>
<br />
<b>Everything Breakfast Scramble</b><br />
<br />
1-2 sausages, sliced or broken into small chunks<br />
1/4 red onion, sliced<br />
4 cloves of garlic<br />
1/4 red bell pepper, finely chopped<br />
2 eggs, beaten<br />
1 green onion, finely chopped<br />
Handful of grated cheese<br />
Salt and pepper<br />
Olive oil<br />
<br />
1. Heat non-stick skillet to medium. Add sausages and fry until golden on both sides, about 5 minutes. This will allow the sausage to release some oil needed for caramelizing the onions. You only need about 1/2 teaspoon of oil for the onions, so discard any extra.<br />
2. Add onions and garlic to the skillet. Season with a dash of salt. Stir frequently until golden brown, about 5 minutes.<br />
3. Add red peppers and cook until soft, about 2 mins.<br />
4. Add egg to the mixture. Toss to allow the egg to break apart and cook evenly. Add green onion and cheese, toss until egg is cooked through and cheese is melted, about 1 min.<br />
5. Serve immediately.<br />
<br />
<br />
<br />
<br />Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com4tag:blogger.com,1999:blog-2949384208193250986.post-9776734794996704372012-01-06T13:23:00.003-05:002012-01-06T13:23:52.215-05:00Peanut Butter and Jelly ThumbprintsSooooo, it has been a while hasn't it? Happy new year everyone :)<br />
<br />
November and December turned out to be crazy, and I had lots of fun seeing friends and families, travelling, eating lots of good food, receiving Xmas gifts, and drinking way too much. Seriously, FourSquare congratulated me for hitting up bars 10 weeks in a row. And that's not counting the times when I was drinking at home or at someone else's house.<br />
<br />
But yeah, I don't have any New Year Resolutions at this time. I had a blast last year and nothing needs to change. Maybe you can check back later?<br />
<br />
Anyway, I managed to bake a few things when I was sober. First up- peanut butter cookies with raspberry jam.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpJWvsebCcVoYXWqUnDg3yuuBTzQ386R9mkjAVt5PyVy-TLbpUlgkPw6jLWuhl-NveWioB4m69h-5AGZHoktgWNjm3JJEDTqSgB1xZBYtUnmV6mtT5G33m7sLCf6531KU7FGE6JGhbUQ/s1600/IMAG0440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpJWvsebCcVoYXWqUnDg3yuuBTzQ386R9mkjAVt5PyVy-TLbpUlgkPw6jLWuhl-NveWioB4m69h-5AGZHoktgWNjm3JJEDTqSgB1xZBYtUnmV6mtT5G33m7sLCf6531KU7FGE6JGhbUQ/s640/IMAG0440.jpg" width="640" /></a></div>
<br />
I made them fat and rugged because that's how I like them. They were supposed to look like this in Martha Stewart's perfect little world:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindWj_zYGkm6wR6Z8-9sf3Tku422NGbjNaUQCAT4Cv8AVHB5sC054-YDJbb73Y4d7Vn90OAtBEudVAlY3z_guOSvgkhBIhGjrG8l4kJb8q2w0MnHZIHTr4X4-zGCJgfnfgWpLS4F_uRvo/s1600/Untitled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindWj_zYGkm6wR6Z8-9sf3Tku422NGbjNaUQCAT4Cv8AVHB5sC054-YDJbb73Y4d7Vn90OAtBEudVAlY3z_guOSvgkhBIhGjrG8l4kJb8q2w0MnHZIHTr4X4-zGCJgfnfgWpLS4F_uRvo/s640/Untitled.jpg" width="526" /></a></div>
<br />
<br />
But my world is obviously not as perfect as Martha's, and hence the look of my cookies. If you want yours to look perfect, remember that after scooping the dough, use your palm to roll it until it look like a smooth discolored play-doh ball. After that, you can put it onto the baking sheet.<br />
<br />
On a more positive note, I loved that the cookies were super flaky and messy to eat. When you take a bite, crumbs will fall off and the cookie kind of slowly melts away in your mouth. It's amazing.<br />
<br />
<br />
<b>Peanut Butter and Jelly Thumbprints</b><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: x-small;">Adapted from <a href="http://www.marthastewart.com/316916/peanut-butter-and-jelly-thumbprints">Martha Stewart Living</a></span><br />
<br />
1 1/4 cups all-purpose flour<br />1/2 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />3/4 cup smooth peanut butter<br />4 ounces (1 stick) unsalted butter, softened<br />1/3 cup packed light-brown sugar<br />1/3 cup granulated sugar, plus more for rolling<br />1 large egg<br />1 teaspoon pure vanilla extract<br />1/2 cup raspberry jam<div>
<br /></div>
1. Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. <div>
2. In a separate bowl, beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. 3. Add dry ingredients to the peanut butter mixture, and mix until combined.<br />4. Scoop level tablespoons of dough, and form into balls and transfer to parchment-lined baking sheets, spacing about 2 inches apart.<br />5. Bake until cookies are puffy, about 10 minutes. </div>
<div>
6. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. </div>
<div>
7. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. </div>
<div>
8. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.<br /></div>Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com1tag:blogger.com,1999:blog-2949384208193250986.post-73127056408385203512011-11-02T22:42:00.002-04:002011-11-02T23:21:51.796-04:00Bittersweet Brownies with Vanilla Ice Cream and Raspberry Sauce[update: a reader noted that the sauce is more of a coulis than a compote. That probed me to look into the definitions and s/he is probably right. But to avoid confusion, I am just going to say it's a sauce. Thank you for calling it out!]<br />
<br />
I meant to post this recipe for you last week just in time for Halloween, but I am a pathological procrastinator.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47qv4OkP0BoUFVpazpVNwHhh_FSbQJ8ZQX6cZH7wVQNsYFg9bYUu6V7NFacJ8rPWjbU4bLFv09vlc367-gmZP36qR5z4kknZbca6SmoGy5viFTP5hmiBQu79QCAnjcLzQ1Z52h8XSLL4/s1600/IMAG0173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47qv4OkP0BoUFVpazpVNwHhh_FSbQJ8ZQX6cZH7wVQNsYFg9bYUu6V7NFacJ8rPWjbU4bLFv09vlc367-gmZP36qR5z4kknZbca6SmoGy5viFTP5hmiBQu79QCAnjcLzQ1Z52h8XSLL4/s640/IMAG0173.jpg" width="640" /></a></div>
<br />
Well, chocolate and raspberry is good for anytime of the year anyway.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtC8FdSI3gvKDQra5XR_QjJ3qLGxFvRUWtgMjeVhOJJW45VjPbDJLDvKVYP4kdS28xA-aWsS3G6KPTmpOvs3al4b55Yai1xzjatY-eNvhiddhJ501DpfaXT5juy5AMn-tgwN5NLRs-Gv4/s1600/IMAG0198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtC8FdSI3gvKDQra5XR_QjJ3qLGxFvRUWtgMjeVhOJJW45VjPbDJLDvKVYP4kdS28xA-aWsS3G6KPTmpOvs3al4b55Yai1xzjatY-eNvhiddhJ501DpfaXT5juy5AMn-tgwN5NLRs-Gv4/s640/IMAG0198.jpg" width="640" /></a></div>
<br />
I just thought that the dripping red sauce would look kinda Halloween appropriate.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bqG0JP0lJByI6Ys4x938hvjtY_cWN4L0aIB7qaHbuYf3lsv7bCs6pz_rifUER7x2azR2d901aEbsZer0sDmNI4Wx1MgZFO_7P11E2WT92bADk1IF5xQ9yoPGTxHKhbF_NarohOI9ezs/s1600/IMAG0215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bqG0JP0lJByI6Ys4x938hvjtY_cWN4L0aIB7qaHbuYf3lsv7bCs6pz_rifUER7x2azR2d901aEbsZer0sDmNI4Wx1MgZFO_7P11E2WT92bADk1IF5xQ9yoPGTxHKhbF_NarohOI9ezs/s640/IMAG0215.jpg" width="640" /></a></div>
<br />
But better late than never, right?<br />
<br />
In all seriousness, this is a <i>relatively </i>low fat brownie recipe. I baked it for 25 minutes and it came out just a little dry, so next time I would take it out of the oven at 22-23 minutes. I also used Hershey's Extra Dark chocolate instead of baking chocolate, so I cut out 1 cup of sugar the original recipe had called for.<br />
<br />
Happy belated Halloween!<br />
<br />
ps- workout of the day is called "<a href="http://www.bodyrock.tv/2011/10/19/sexy-supremacy-workout-2/">Sexy Supremacy</a>", I didn't have a sandbag or a dip station so I used free weights and did push-ups instead of pull-ups. I finished the entire workout in 25 minutes... so intense!!<br />
<br />
<b>Bittersweet Brownies with Vanilla Ice Cream and Raspberry Sauce</b><br />
<span class="Apple-style-span" style="font-size: x-small;">Brownies recipe adapted from <a href="http://www.fitnessmagazine.com/recipes/desserts/chocolate/guilt-free-ways-to-eat-chocolate/?page=5">Fitness Magazine</a></span><br />
<div>
<br />
<b>Brownies</b><br />
1 large egg <br />
1 egg white <br />
3 tablespoons plain nonfat yogurt <br />
1 1/2 teaspoons pure vanilla extract <br />
1/2 cup white sugar <br />
1/2 cup brown sugar<br />
1/3 cup canola oil<br />
1/2 teaspoon sea salt <br />
1/4 cup unsweetened cocoa powder<br />
3 ounces high-quality unsweetened baking chocolate, chopped (I used Hershey's extra dark semi-sweet chocolate, and I didn't have a weigh so I used about 11 squares within the chocolate bar. If using unsweetened chocolate, you might want to add a little more sugar)<br />
1/3 cup unbleached all-purpose flour <br />
1/3 cup buckwheat or presifted whole wheat flour<br />
<br />
1. Preheat oven to 375F. </div>
<div>
2. In a small bowl, whisk together egg, egg white, yogurt, and vanilla extract; set aside.<br />
3. In a small saucepan, combine sugar, oil, salt, and 3 tablespoons water, stirring constantly for 3 minutes on medium-high heat. </div>
<div>
4. Remove from heat; stir in cocoa and chocolate until chocolate melts, then add egg mixture. Add all flour, stirring until batter is smooth.<br />
5. Pour batter into 8x8 baking pan. Bake 22-23 minutes, or until top is firm. Cool completely in pan on rack. Cut into squares.</div>
<div>
<br /></div>
<div>
<b>Raspberry sauce</b></div>
<div>
1/2 box of raspberry, washed and dried</div>
<div>
1/2 tsp white sugar (add more if looking for a sweeter sauce)</div>
<div>
Juice of 1/2 lime</div>
<div>
<br /></div>
<div>
Add all ingredients into small saucepan and let simmer for 5 mins. Cool, strain all the seeds, and serve. </div>Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com4tag:blogger.com,1999:blog-2949384208193250986.post-13774586941081390832011-10-27T18:05:00.003-04:002011-10-27T22:08:35.293-04:00Roasted Butternut Squash SoupMy friend and I met during the winter. On the many many dark, freezing cold, snow-filled evenings, we would run through puddles of slush into her car, blast the heat, and count down until the day when we would see the sun again. We fantasized sitting on a patio, sipping martinis and people watching all night.<br />
<br />
Sunset time was one of our favorite lunchtime discussions. 5:46, 5:49, 5:53, 5:57, 6:01!!!! Summer WILL arrive!<br />
<br />
Unfortunately, time flies and it's the season of the squash and pumpkin... again. The only thing I enjoy about the winter time is soup, sports, and the couch. So here I am, sharing one of my best soups with you-<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlrwo7AX7cWjaLJD4QRa1mWCXLeQwCFdlYjGkuKu5NJG9G6wzDJ5fWwILhLLNOjXajdz2Jw8buLCeMUym4KqUhONhQD4xl0trZTXE9fb88B3Yk1exI2Zan4117wCSb6yHTfFpFwvU_Vg/s1600/IMAG0148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlrwo7AX7cWjaLJD4QRa1mWCXLeQwCFdlYjGkuKu5NJG9G6wzDJ5fWwILhLLNOjXajdz2Jw8buLCeMUym4KqUhONhQD4xl0trZTXE9fb88B3Yk1exI2Zan4117wCSb6yHTfFpFwvU_Vg/s640/IMAG0148.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Basically, I just roast this beastly thing, add some carrots, celery and onions, puree everything and add chicken stock. No rocket science involved. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanePtRZ6UmixB9gwIYA-E_JhjilC-0FrZrZvxgvqTNaTv-bGuID_eeEIJcQKl4BkuKO051v0Fb-mleBAeOjhWaI5h26yhyJMMDrdJ13RVkAsiSjLsFKsxAropViEtoqzdkmQ2T3OMPdM/s1600/IMAG0261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanePtRZ6UmixB9gwIYA-E_JhjilC-0FrZrZvxgvqTNaTv-bGuID_eeEIJcQKl4BkuKO051v0Fb-mleBAeOjhWaI5h26yhyJMMDrdJ13RVkAsiSjLsFKsxAropViEtoqzdkmQ2T3OMPdM/s640/IMAG0261.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It got a little messy because I only had a magic bullet to puree the ingredients. I finished in like, 10 batches? No biggies. It just looked like Hurricane Irene came back to my kitchen, that's all. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvubWn8goZCNvdwPSQ7-YQDBIOFIMlmG8hqt6qYW4E1vXNLdDej3rf8qwmNwZz1DH5WBq4vRKii5NWC8_doHA2hGcozGyq6bd5rGT6TCe2ZYujh3Zkpu98mlK0IjHo1v1Fadf2pqETi8/s1600/IMAG0267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvubWn8goZCNvdwPSQ7-YQDBIOFIMlmG8hqt6qYW4E1vXNLdDej3rf8qwmNwZz1DH5WBq4vRKii5NWC8_doHA2hGcozGyq6bd5rGT6TCe2ZYujh3Zkpu98mlK0IjHo1v1Fadf2pqETi8/s640/IMAG0267.jpg" width="640" /></a></div>
<br />
So warm and comforting.<br />
<br />
Oh, and did I tell you that above-mentioned friend and I are re-uniting in South Beach to enjoy some much needed sunshine, shopping, spa treatments, and martinis? Because that's how much we hate the winter, and it hasn't even started yet. Can't wait!!!!<br />
<br />
<b>Roasted Butternut Squash Soup</b><br />
Makes 3-4 servings<br />
<br />
1 butternut squash, halved and core removed<br />
1/2 tsp ground coriander<br />
1/2 cup onion, finely chopped<br />
1/4 cup celery, finely chopped<br />
1/4 cup carrot, finely chopped<br />
<div>
Pinch of cinnamon</div>
<div>
4 cups chicken stock<br />
Olive oil<br />
Salt and pepper<br />
<br />
1. Preheat oven to 375F.<br />
2. Drizzle squash with oil, salt and pepper. Roast for an hour, and scoop out the flesh when done.<br />
3. Heat a large saucepan to medium-high, add olive oil and sautee chopped vegetables until slightly brown.<br />
4. Add chicken stock, coriander, cinnamon, squash, salt and pepper to taste. Let simmer for 10 minutes.<br />
5. Transfer mixture to a blender and puree until smooth. Return to saucepan to keep warm until ready to serve. Add more stock if consistency is too thick.<br />
<br /></div>Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com1tag:blogger.com,1999:blog-2949384208193250986.post-2654736996212076702011-10-25T15:05:00.001-04:002011-10-25T15:05:06.899-04:00Braised Short Ribs with Couscous<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
I kid you not, these short ribs were labelled as "chicken" in the Asian grocery store. I wish I took a picture of the packaging to show you! </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I know, they look funny and are not "short ribs" in the most American sense of the word, but hey, I figured if I braise them long enough, no one would care.</div>
<div style="text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm7ATMM3Gwlo3lI_4ip62GzAqOKIDdB2-wgqOGXjE262v5oXnvAwfeh1dY-chA0yCp-1_w0ZRC6XNGwgpG1kVgwBNNkb-OYllp17nlUC0s9CEfJyFOJB_RVySD5NpN2WdO4t4_lm1v0zQ/s1600/IMAG0175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm7ATMM3Gwlo3lI_4ip62GzAqOKIDdB2-wgqOGXjE262v5oXnvAwfeh1dY-chA0yCp-1_w0ZRC6XNGwgpG1kVgwBNNkb-OYllp17nlUC0s9CEfJyFOJB_RVySD5NpN2WdO4t4_lm1v0zQ/s640/IMAG0175.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Plus, you really can't go wrong with the holy trio of veggies, half a bottle of wine and 2 cans of stewed tomatoes.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
(note: the wine was opened for 5 days and I was not in the mood for sangria)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNdye6q33MEuatHLINxQye2W8fH-0Z9MLBXt48GVon_ousGIzc3Ck5Ns4JqOmqAZb1_01JdVkN1eqMMP_DfECByhS3c2w2O1dY-JfqALcE42p2a2X19Q9xD-tyvuehDkcwGdsqcxyJyY/s1600/IMAG0178.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNdye6q33MEuatHLINxQye2W8fH-0Z9MLBXt48GVon_ousGIzc3Ck5Ns4JqOmqAZb1_01JdVkN1eqMMP_DfECByhS3c2w2O1dY-JfqALcE42p2a2X19Q9xD-tyvuehDkcwGdsqcxyJyY/s640/IMAG0178.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
After 4 hours of braising, the meat was super tender and falling off the bones.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxiL6sy4TbD6MTYB7SCVtPFbuXIN8FCusu3byWgma3OXFpsK5gucra60TmzbwJLHG8yEBJB1fr1q9CzvlXpv9Zl1n8kPRWWveSdbZ6qBM687nGr67aEzx0HHTlvIta9vZ_j2hewzz194/s1600/IMAG0201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxiL6sy4TbD6MTYB7SCVtPFbuXIN8FCusu3byWgma3OXFpsK5gucra60TmzbwJLHG8yEBJB1fr1q9CzvlXpv9Zl1n8kPRWWveSdbZ6qBM687nGr67aEzx0HHTlvIta9vZ_j2hewzz194/s640/IMAG0201.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
Of course, you are more than welcome to use normal looking ribs. I'm sure they will turn out just as flavorful and much more elegant than mine. </div>
<br />
ps- workout of the day included <a href="http://www.bodyrock.tv/2011/06/08/burpee-reptile-exercise-challenge/">reptile burpees</a>, side planks, jump lunges, knee ups, and a few sets at the thigh toning machine. I kind of just did whatever came to my mind.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Braised Short Ribs with Couscous </b></div>
<div class="separator" style="clear: both; text-align: left;">
Makes 3-4 servings</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1 package of short ribs (about 8-9 pieces)</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 cup flour </div>
<div class="separator" style="clear: both; text-align: left;">
3 stalks celery, roughly chopped</div>
<div class="separator" style="clear: both; text-align: left;">
2 big carrots, chopped into big chunks</div>
<div class="separator" style="clear: both; text-align: left;">
1 large onion</div>
<div class="separator" style="clear: both; text-align: left;">
1 cup Beef broth or water</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 bottle red wine</div>
<div class="separator" style="clear: both; text-align: left;">
2 cans of stewed tomatoes </div>
<div class="separator" style="clear: both; text-align: left;">
4 cloves of garlic </div>
<br />
<div class="separator" style="clear: both; text-align: left;">
1 tbsp paprika</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp cayenne pepper</div>
<div class="separator" style="clear: both; text-align: left;">
2 bay leaves </div>
<div class="separator" style="clear: both; text-align: left;">
1 cup couscous</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1. Preheat oven to 300F.</div>
<div class="separator" style="clear: both; text-align: left;">
2. Drench short ribs with flour. In a large skillet, brown all sides of the short ribs. Transfer to a dutch oven or oven safe pot.</div>
<div class="separator" style="clear: both; text-align: left;">
3. In the same skillet, briefly brown vegetables. Add to the short ribs.</div>
<div class="separator" style="clear: both; text-align: left;">
4. Deglaze the skillet with beef broth or water. Scrape all the bottom bits and pour all the liquid into the short ribs/ vegetables mixture. </div>
<div class="separator" style="clear: both; text-align: left;">
5. Add tomatoes, wine, paprika, cayenne and bay leaves to the pot. Make sure that all the ingredients are submerged in the tomatoes/ wine/ beef broth. </div>
<div class="separator" style="clear: both; text-align: left;">
6. Cover pot and transfer into the oven. Braise for 4 hours. Check occasionally to make sure that there is enough liquid to cover all the ingredients. Add more broth if necessary. </div>
<div class="separator" style="clear: both; text-align: left;">
7. Right before ready to serve the short ribs, prepare couscous according to packaging instructions. You will not need additional flavoring for the couscous as there will be plenty of braising liquid! </div>
<br />Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com1tag:blogger.com,1999:blog-2949384208193250986.post-68494819142832408592011-10-17T16:44:00.003-04:002011-10-19T14:35:32.642-04:00Pugs love to eat too!Pugs are so dumb and wrinkly, I love them to death. If I have a pug, I would seriously bake treats for him... and wave the treats around the air so he would intensely stare at them until he gets them!<br />
<br />
SO adorable!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/Z4JNRHJRWts?feature=player_embedded' frameborder='0'></iframe></div>
<br />Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com0tag:blogger.com,1999:blog-2949384208193250986.post-58326362612009469432011-10-16T19:31:00.000-04:002011-10-16T19:31:36.108-04:00Baked Pork Chops with Carolina BBQ sauceIt's Sunday afternoon and I have been sitting on the couch all day watching back to back football games. I have a bottle of Sam Adams sitting on the coffee table and I'm all by myself.<br />
<br />
I know, I have problems.<br />
<br />
I might have been a dude in my last life.<br />
<br />
That might explain my obsession with large portions of meat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ymMMV1gbS1EnXxefjx3LgtLvWsrCi_7ImSKxTXXF9XEdv6jLwcHQ_px8GMNw-U2_MEeVkMhmFwfdknoQkOm1YF_rv1GOav9k9iEEHVftUBGHRLrkX-5VxNB_wmnvqhgF4ULY8_phVKc/s1600/IMAG0035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ymMMV1gbS1EnXxefjx3LgtLvWsrCi_7ImSKxTXXF9XEdv6jLwcHQ_px8GMNw-U2_MEeVkMhmFwfdknoQkOm1YF_rv1GOav9k9iEEHVftUBGHRLrkX-5VxNB_wmnvqhgF4ULY8_phVKc/s640/IMAG0035.jpg" width="640" /></a></div>
<br />
And large portions of carbs.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCdCKl9NNr9Y6s0TDcqEyGBAY_cmpAIjnGK99IdyT8IyJrIH_3qX5Lyf3GIQGVfaKFRmwwJT1irqe_ze_KM4ViC2eli3gTwDh_Qeqb8eIKNVKH0QsaNW1diShVScu-N-3ZoMLTrvVb8U/s1600/IMAG0031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCdCKl9NNr9Y6s0TDcqEyGBAY_cmpAIjnGK99IdyT8IyJrIH_3qX5Lyf3GIQGVfaKFRmwwJT1irqe_ze_KM4ViC2eli3gTwDh_Qeqb8eIKNVKH0QsaNW1diShVScu-N-3ZoMLTrvVb8U/s640/IMAG0031.jpg" width="640" /></a></div>
<br />
(I added some kale in there to make myself feel better about the large portions of meat and carbs.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_USbyomdW0RlzQcYqCEmLWcfknLymlWZGDlByKCytMIkk9WGXNr53XtGloYeYZq-U2cJsChqzYVF_h2fPCD8RJODA4wziRokgkOhTiWjTYw-ukWcvSZdbP-T9CNZWO9anPNrqgBofe4Y/s1600/IMAG0045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_USbyomdW0RlzQcYqCEmLWcfknLymlWZGDlByKCytMIkk9WGXNr53XtGloYeYZq-U2cJsChqzYVF_h2fPCD8RJODA4wziRokgkOhTiWjTYw-ukWcvSZdbP-T9CNZWO9anPNrqgBofe4Y/s640/IMAG0045.jpg" width="640" /></a></div>
<br />
Hey, at least I have not resorted to pizza delivery while watching the games. That's something to be proud of, right? ;)<br />
<br />
<b>Baked Pork Chops with Carolina BBQ sauce</b><br />
<b><br /></b><br />
For the brine:<br />
3 pieces of pork chops (with bones)<br />
8 cups of water<br />
3 tbsp of salt<br />
2 tbsp brown sugar<br />
A handful of black peppercorns (I used ground black pepper)<br />
Optional: a few cloves of garlic, bay leaves<br />
<br />
For BBQ sauce:<br />
See <a href="http://www.foodnetwork.com/recipes/bobby-flay/smoked-ribs-with-carolina-style-bbq-sauce-recipe/index.html">Bobby Flay's BBQ sauce on Food Network </a><br />
Note: I made half of the recipe for two people and still had a lot of leftovers. It was very delicious and could be stored in a Tupperware for a few days in the fridge.<br />
<br />
1. Mix all of the brine ingredients and leave pork chops in the brine in the fridge for at least 1 hour, up to overnight.<br />
2. Preheat oven to 385F.<br />
3. Drain pork chops and pat dry. Heat a skillet on medium-high and sear both sides until light brown, about 3 minutes on each side.<br />
4. Place pork chops onto a baking dish and cook for about 25 mins. In the meantime, prepare BBQ sauce.<br />
<br />
<b>Baked potatoes</b><br />
Wash potatoes thoroughly. With a fork, poke holes around the potatoes. Lightly coat potatoes with olive oil and salt. Bake at 350F for 1 hour and 15 minutes. When they are done, use a knife to cut a slit and push on both ends of the potato to open.<br />
<br />
<b>Sauté Kale </b><br />
1 bunch of fresh kale, stems discarded and leaves roughly chopped<br />
A few cloves of garlic, finely chopped<br />
Juice of 1 lime<br />
Salt and pepper<br />
<br />Heat a skillet on medium heat. Add olive oil and sauté garlic for a minute. Add all the kale and cook until all the leaves are wilted, about 5 minutes. Add lime juice, salt and pepper to taste.Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com0tag:blogger.com,1999:blog-2949384208193250986.post-78348022083415535272011-10-12T11:22:00.000-04:002011-10-12T13:32:51.009-04:00No-fat Yogurt PancakesI love breakfast/ baking recipes that do not involve any oil. It's one thing to turn a blind eye at bakeries or during travels, but it's another when you willingly add a stick or two of butter into your food. In the past, I have tried baking chocolate muffins using ricotta cheese with success, so this past weekend, I made pancakes with yogurt in place of butter.<br />
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpun6VDuLh7ZXaSCM43Hr4ekXQRq-SnBnF2-Nz33P_DX4X7K0Fig883QlNzZjO1Y_IFzvtlp3kpZOjdMhnhzkAqXqZjVGvXUTrpG6gdp-qX76tvb5dS4PYjrVlGxyNPU_TCp9mkn0ViQ/s1600/IMAG0107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpun6VDuLh7ZXaSCM43Hr4ekXQRq-SnBnF2-Nz33P_DX4X7K0Fig883QlNzZjO1Y_IFzvtlp3kpZOjdMhnhzkAqXqZjVGvXUTrpG6gdp-qX76tvb5dS4PYjrVlGxyNPU_TCp9mkn0ViQ/s640/IMAG0107.jpg" width="640" /></a></div>
<br />
The texture was just as fluffy and soft as "normal" pancakes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrRgMMbPU6sD8q-PQ13MHB5INtqtLAVbaI2_w3-l5OwS1t62D-9n1LcuycKUIhV4XpF6Ww8Y-GuPSIlCdp1UkOjgneGoFULzFNrZEheBy1NVEWMtFYZXWRf7-vc9eqmj6U2xHfOpTQHc/s1600/IMAG0106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrRgMMbPU6sD8q-PQ13MHB5INtqtLAVbaI2_w3-l5OwS1t62D-9n1LcuycKUIhV4XpF6Ww8Y-GuPSIlCdp1UkOjgneGoFULzFNrZEheBy1NVEWMtFYZXWRf7-vc9eqmj6U2xHfOpTQHc/s640/IMAG0106.jpg" width="640" /></a></div>
<div>
<br />
<div>
Perfect guilt-free pre-workout breakfast.<br />
<br />
ps- workout of the day is called "<a href="http://www.bodyrock.tv/2011/07/09/grab-your-balls-workout/">Grab Your Balls Workout</a>", I completed the challenge in about 22 minutes instead of 18 (I had to rest longer in between sets). All my body muscles are still shaking!!!<br />
<br /></div>
<div>
<br /></div>
<div>
<b>Yogurt Pancakes</b></div>
<div>
<a href="http://www.thingsforboys.com/2011/10/yoghurt-snack-pancakes.html"><span class="Apple-style-span" style="font-size: x-small;">Adapted from Things for Boys</span></a></div>
<div>
<b><br /></b></div>
<div>
Makes 2 servings</div>
<br />
1 cup plain flour<br />
1 tsp baking powder<br />
1/2 tsp baking soda</div>
<div>
1 tsp ground flexseeds<br />
1 tsp sugar </div>
<div>
Pinch of salt<br />
1 cup yogurt <br />
1/4 cup + 1 tbsp water<br />
1 egg</div>
<div>
Few drops of vanilla extract</div>
<div>
<br /></div>
<div>
1. In a large bowl, mix flour, baking powder, baking soda, flexseeds, sugar and salt together. Set aside.</div>
<div>
2. In a medium bowl, beat together yogurt, 1/4 cup of water, egg and vanilla. </div>
<div>
3. Add wet ingredients into dry ingredients and mix until just blended. Do not overmix!!</div>
<div>
4. Heat a skillet to medium. Add a spoonful of mixture to the pan. Wait until it starts bubbling and flip over. Cook until brown. Repeat with the rest of your mixture.</div>
<div>
<div>
<b><br /></b></div>
</div>Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com4tag:blogger.com,1999:blog-2949384208193250986.post-37968605703808710192011-10-06T13:50:00.000-04:002011-10-06T13:57:49.351-04:00Steak burritosI really, really, REALLY love steak burritos. I like them with black beans, rice, the spiciest salsa, cheese, a little bit of sour cream, guacamole, and lettuce. In that order please, because that's how the <a href="http://www.chipotle.com/">Chipotle </a>assembly line is set up.<br />
<br />
When I go to Chipotle, I hoard the Tabasco sauce like it's my job. No sir, you can't take it because I will need it until I'm done. See, I add hot sauce after every single bite to get maximum spiciness. Get it? Now go away.<br />
<br />
I never order burrito bowls. That defeats the purpose of eating a burrito. I also never take anything to go. Because who wouldn't finish such a delicious burrito in one sitting? Taking anything to go, especially at Chipotle, is for wimps.<br />
<br />
This obsession doesn't end at Chipotle. I have extended it to my home kitchen...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEWMlDfz91vPru4JHixXxXmyMaH8PupujRlXLr4SIbQMvD1p2c1T6QljsVKEnAVeA87tqzUthAXiC42b6tN9gr_bffhmHkwbaQ9_233_OAZ6oWunmSLSVPDfygWDpTdGH7mElGR9OLFM/s1600/IMAG0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEWMlDfz91vPru4JHixXxXmyMaH8PupujRlXLr4SIbQMvD1p2c1T6QljsVKEnAVeA87tqzUthAXiC42b6tN9gr_bffhmHkwbaQ9_233_OAZ6oWunmSLSVPDfygWDpTdGH7mElGR9OLFM/s640/IMAG0002.jpg" width="640" /></a></div>
<br />
So I can find good marinades for steak.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69Qes_TM0op5Ea6qyjJ4pgm9caGC8IycM6Vg_S9e2GjfICZQBV4ugJfSVstO4Fq6w2V9VLKAZOe7fFyxNM-EA4hAzR6vOHaLC1QmE4oyM5sexRPflDR1uUyGrwEu7Oh0yQ7ur0crGpfw/s1600/IMAG0014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69Qes_TM0op5Ea6qyjJ4pgm9caGC8IycM6Vg_S9e2GjfICZQBV4ugJfSVstO4Fq6w2V9VLKAZOe7fFyxNM-EA4hAzR6vOHaLC1QmE4oyM5sexRPflDR1uUyGrwEu7Oh0yQ7ur0crGpfw/s640/IMAG0014.jpg" width="640" /></a></div>
<br />
AND enjoy a delicious burrito (or two) right in the comfort of my apartment after a long workout.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2u4W9x5JwyQqwTpUS5DAaNjC_n59kCxuqapPsT8sMpWdnbc23rROO9xbcyJsijvxoHXguzQDNBuAi-27wrXyakLdPxB-xLhKwb1N4Z1lXTckwvKJUM72o_ZXM8cygDTAhab8oTRzwFDs/s1600/IMAG0021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2u4W9x5JwyQqwTpUS5DAaNjC_n59kCxuqapPsT8sMpWdnbc23rROO9xbcyJsijvxoHXguzQDNBuAi-27wrXyakLdPxB-xLhKwb1N4Z1lXTckwvKJUM72o_ZXM8cygDTAhab8oTRzwFDs/s640/IMAG0021.jpg" width="640" /></a></div>
<br />
I also improvised and added this onion relish, which was ah-mazing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUIqg3ho9QHceY6zTdC4cNdABLYcR3h7ZJmyPxsmQNR3tbsG5au_TChizJdS_M9bSl-jC2Z2kG04anjaLOq0RZjGVm8seegEY9OPQMnGiM8sGeDGIeSaB6nIZaQM6HVfxECur6nat_yQ/s1600/IMAG0023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUIqg3ho9QHceY6zTdC4cNdABLYcR3h7ZJmyPxsmQNR3tbsG5au_TChizJdS_M9bSl-jC2Z2kG04anjaLOq0RZjGVm8seegEY9OPQMnGiM8sGeDGIeSaB6nIZaQM6HVfxECur6nat_yQ/s640/IMAG0023.jpg" width="640" /></a></div>
<br />
And of course, a very spicy salsa.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pstZpWUXDddcbFwJfvobB5PEDi3nDAfo5T7OTgGfpiNYhLVNuQvr4WyxX2GMv6iWKPcc8SZXgfxbGgCOoe-9EPLPJ0tePuSQUrMUrCl5aAQcHwodoWmEqkzePN0weBl2jTaiVMe6Ebs/s1600/IMAG0024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pstZpWUXDddcbFwJfvobB5PEDi3nDAfo5T7OTgGfpiNYhLVNuQvr4WyxX2GMv6iWKPcc8SZXgfxbGgCOoe-9EPLPJ0tePuSQUrMUrCl5aAQcHwodoWmEqkzePN0weBl2jTaiVMe6Ebs/s640/IMAG0024.jpg" width="640" /></a></div>
<br />
And when you start putting everything together, you will start to face the harsh reality that no matter how good your homemade burrito taste, you will never be able to wrap it around neatly like Chipotle does.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaB9thiH58SmZd5SE9PEdY85HuUyfU-n-KHX4OA0Y4talkg9OTkEABcVdcwvWlxQKAlGFuP3J0iMJ85Yr9Wi6J-hFvNi9vhXAFXHlB_TnfZRuCtbzfxwP4o1J-enKEelNZUI2w3EgxPJk/s1600/IMAG0030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaB9thiH58SmZd5SE9PEdY85HuUyfU-n-KHX4OA0Y4talkg9OTkEABcVdcwvWlxQKAlGFuP3J0iMJ85Yr9Wi6J-hFvNi9vhXAFXHlB_TnfZRuCtbzfxwP4o1J-enKEelNZUI2w3EgxPJk/s640/IMAG0030.jpg" width="640" /></a></div>
<br />
So I just ate it like it was a big ass taco. Worked for me!<br />
<br />
<b>Steak Burritos</b><br />
Makes about 4 medium sized burritos<br />
<br />
1 piece of flank steak or rib eye steak, around 1lb<br />
1 can of black beans<br />
4 whole wheat tortillas<br />
<div>
<br /></div>
For steak marinade:<br />
2 tbsp white vinegar<br />
3 tbsp soy sauce<br />
2 cloves garlic, minced<br />
1/2 lime, juiced<br />
3 tbsp olive oil<br />
1/4 tsp salt<br />
1/4 tsp ground black pepper<br />
1/2 tsp ground white pepper<br />
1/4 tsp garlic powder<br />
1/4 tsp chili powder<br />
1/4 tsp dried oregano<br />
1/4 tsp ground cumin<br />
1/4 tsp paprika<br />
For onion relish:<br />
1 white or yellow onion, chopped<br />
2 tbsp white vinegar or lime juice<br />
Dash of sugar<br />
1 tbsp chopped cilantro<br />
Mix well and let sit until other components are ready.<br />
<br />
For salsa:<br />
2 ripe tomatoes, chopped<br />
Few sprigs of cilantro, finely chopped (including stems)<br />
1/2 lime, juiced<br />
1/4 tsp paprika<br />
1/4 tsp cayenne pepper (optional)<br />
Pinch of white sugar<br />
Salt and pepper to taste<br />
<br />
1. Marinade steak for an hour up to overnight.<br />
2. Prepare salsa and onion relish. Heat up black beans in a small pot.<br />
3. Heat a skillet to medium high. Cut steak into cubes and pan fry until desired doneness is achieved. Set aside.<br />
4. In a separate, clean skillet (or the one used above but cleaned), heat tortillas on both sides until slightly charred.<br />
5. Assemble all the ingredients together and serve immediately.Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com5tag:blogger.com,1999:blog-2949384208193250986.post-39933671202174267322011-10-04T14:07:00.000-04:002011-10-04T14:42:31.384-04:00Carrot (pulp) Cupcake with Greek Yogurt and Agave FrostingI developed an obsession over carrot cake last night.<br />
<br />
Let me just put this out there. I don't like carrots. Doesn't matter if it is raw, cooked, shredded, pureed... I hate it all. I had never had more than one little bite of carrot cake in my entire life because I thought it was nasty.<br />
<br />
But last week I was in my apartment, juicing as usual, getting ready for my morning workout. As I was juicing the carrots, this fluffy cute pulp came spitting out of the juicer in the back.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_DeyF15nm4fAKFZDg3uluVP0gQeq0xAj62e5vx7k49Fb8arVj35pHZsXWwkqcG5g2ybqNiur99VBSJCyis3c0kxP_s69d7iMk2luYQ-dn34DatOgMCzN2fWcjhaHOZbtzmHNRl36eck/s1600/IMAG0724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_DeyF15nm4fAKFZDg3uluVP0gQeq0xAj62e5vx7k49Fb8arVj35pHZsXWwkqcG5g2ybqNiur99VBSJCyis3c0kxP_s69d7iMk2luYQ-dn34DatOgMCzN2fWcjhaHOZbtzmHNRl36eck/s640/IMAG0724.jpg" width="640" /></a></div>
<br />
It was so beautiful and fresh that there was no way I could have dumped it into trash! So I asked Mr. Bear and he said he loves carrot cakes. And I thought, okay, I don't like carrots, but it can't be so bad if I dump a whole lot of coconut and walnuts in it, right?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTaOaDtGsxFZTjHnKKlDKkpBBADlRQp65wtksyN1NE71fuf6hJFGC_iL9xDhO0TAeYr_2-ayXvta0AJ0Kior6LHysMn0NWHDpVJtXL418ThY0Xjit1BJUl90GegCSALIEYr07Cj095PIo/s1600/IMAG0748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTaOaDtGsxFZTjHnKKlDKkpBBADlRQp65wtksyN1NE71fuf6hJFGC_iL9xDhO0TAeYr_2-ayXvta0AJ0Kior6LHysMn0NWHDpVJtXL418ThY0Xjit1BJUl90GegCSALIEYr07Cj095PIo/s640/IMAG0748.jpg" width="640" /></a></div>
<br />
And I was right. They came out pretty good... moist, soft and sweet with a hint of coconut and cinnamon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbouPDBtUdNxywoMBFt5FWIQnvePpCHVDtYGR78Hy_f0lDg9OAnU_PTaLke5F290Ym8hcU8z6LeJBpbPBgpAHym9Y4iaOzP4lnt2FfTb06TECLAqqfYTOmqQqEE8OxxMKctjweqZxTR4/s1600/IMAG0761.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbouPDBtUdNxywoMBFt5FWIQnvePpCHVDtYGR78Hy_f0lDg9OAnU_PTaLke5F290Ym8hcU8z6LeJBpbPBgpAHym9Y4iaOzP4lnt2FfTb06TECLAqqfYTOmqQqEE8OxxMKctjweqZxTR4/s640/IMAG0761.jpg" width="640" /></a></div>
<br />
But something is missing... YES! Frosting!!! The one topping that makes anything 10 times better.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RNnND6l4aUR63uzvUurcsavQhJ8R9_OvUtXiabHZnI5vcPPV2T2yZ5dyBzG79p7cWLvDVwJhyphenhyphenZ-1W5cI273G_LabuYnoxCLxk1S8hrW_UZ65yBGT0O-CrQIASyrPY-N-d99ZpytYA6s/s1600/IMAG0772.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RNnND6l4aUR63uzvUurcsavQhJ8R9_OvUtXiabHZnI5vcPPV2T2yZ5dyBzG79p7cWLvDVwJhyphenhyphenZ-1W5cI273G_LabuYnoxCLxk1S8hrW_UZ65yBGT0O-CrQIASyrPY-N-d99ZpytYA6s/s640/IMAG0772.jpg" width="640" /></a></div>
<br />
No, its not cream cheese....<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOLX8O7UQ3ZoWuqpYK7gRwYQ14JmswS_cTIYGt4TZ06JbALtVSytvz_snFhmWVKwX97kj-Fdzfgk3lmdqQt-WAUH5-CmPuZd_BGpHhRqwkQvybJPWMYZCsCGeFFYcbinyiOJsqjRSWR5I/s1600/IMAG0779.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOLX8O7UQ3ZoWuqpYK7gRwYQ14JmswS_cTIYGt4TZ06JbALtVSytvz_snFhmWVKwX97kj-Fdzfgk3lmdqQt-WAUH5-CmPuZd_BGpHhRqwkQvybJPWMYZCsCGeFFYcbinyiOJsqjRSWR5I/s640/IMAG0779.jpg" width="640" /></a></div>
<br />
It's.... (drumrolls).... Greek yogurt with agave nectar. Guilt-free frosting anyone? The tartness of yogurt works really well with the sweetness of cake... like, REALLY well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju52P8cEEe5ojCxYzo5Z7j9N9A1v9tkeCn149-lUB4E3DziIDPtqDBq6zsNnvlK1yEYkHWNrHv8b8f8wIkqBDeg-p94FiOentmPARbh3QHJweZ-A1qkC9OW-KrVWlYmbPjyphneODY1Zc/s1600/IMAG0784.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju52P8cEEe5ojCxYzo5Z7j9N9A1v9tkeCn149-lUB4E3DziIDPtqDBq6zsNnvlK1yEYkHWNrHv8b8f8wIkqBDeg-p94FiOentmPARbh3QHJweZ-A1qkC9OW-KrVWlYmbPjyphneODY1Zc/s640/IMAG0784.jpg" width="640" /></a></div>
<br />
And there, an obsession over carrot cake is born. Yummmm.<br />
<br />
<b>Carrot (pulp) Cupcake with Greek Yogurt and Agave Frosting</b><br />
<a href="http://joyofbaking.com/CarrotMuffins.html"><span class="Apple-style-span" style="font-size: x-small;">Adapted from Joy of Baking</span></a><br />
<br />
Makes 12 large muffins<br />
<br />
2 cups all-purpose flour<br />
1/4 cup white sugar<br />
<div>
1/2 cup packed brown sugar </div>
<div>
3/4 tsp baking soda<br />
1 1/2 tsp baking powder<br />
1 cup sweetened coconut</div>
<div>
1/2 cup chopped walnuts</div>
<div>
1/2 tsp salt<br />
1 1/2 tsp ground cinnamon</div>
<div>
3 large eggs</div>
<div>
3/4 cup vegetable oil (could have used a little less. can substitute with applesauce) </div>
<div>
2 cups carrot pulp (or shredded carrots) </div>
<div>
2 tbsp water (not needed if using shredded carrots)</div>
<div>
1 large apple, peeled and grated<br />
1 tsp pure vanilla extract</div>
<div>
Greek yogurt</div>
<div>
Agave nectar<br />
<br />
1. Preheat oven to 350F.<br />
2. In a large bowl, mix flour, white sugar, brown sugar, baking soda, baking powder, walnuts, coconut, salt, and ground cinnamon. Set aside.<br />
3. In a separate bowl, mix eggs, oil, carrot pulp (or shredded carrots), apple, and vanilla extract.<br />
4. Mix wet ingredients into dry until just incorporated. If using carrot pulp, add 1 tbsp of water at a time until mixture is gooey but not too thin. When you scoop with a spoon, the mixture should slide off very slowly. Do not over mix the batter.<br />
5. Place paper liners in muffin pan. Fill each muffin cup to the top.<br />
6. Bake for 25 minutes. Let cool completely. Top with a few tbsp of greek yogurt and drizzle with agave nectar. <br />
<br /></div>
Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com2tag:blogger.com,1999:blog-2949384208193250986.post-19650567116180020712011-10-03T16:38:00.000-04:002011-10-03T16:38:56.104-04:00Laney's brunch platterOnce in a while, I wake up in a good mood and volunteer to cook breakfast. This platter is named after me because it has some of my favorite elements: spicy salsa, caramelized onions, sausages, eggs, and whole wheat toast. Served with a cup of coffee on the side, this would be the perfect way to treat or impress someone special! Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirL1INv4YB8yX9mCaKY0PxPTfdu0qDWph6NnHhCX4LtsuFFmVihKINygBhMCduYGMC6gP0BRqbUJs6fE_YSSS9Nm06juXCbOWmBVB8OqHYd7BcNVaMictua77ivusUWi04OZMMG3yEk8w/s1600/IMAG0726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirL1INv4YB8yX9mCaKY0PxPTfdu0qDWph6NnHhCX4LtsuFFmVihKINygBhMCduYGMC6gP0BRqbUJs6fE_YSSS9Nm06juXCbOWmBVB8OqHYd7BcNVaMictua77ivusUWi04OZMMG3yEk8w/s640/IMAG0726.jpg" width="640" /></a></div>
<br />
<b>Laney's Brunch Platter</b><br />
<b><br /></b><br />
2 pork sausages<br />
2 eggs<br />
2 slices of whole wheat bread<br />
1 ripe tomato, chopped<br />
1/2 small yellow onion, sliced<br />
A few sprigs of cilantro, finely chopped<br />
Dash of cayenne pepper<br />
1/8 tsp paprika<br />
Salt and pepper<br />
Olive oil<br />
<br />
1. Preheat oven to 385F. Pan fry sausages until browned. Transfer sausages to a baking tray, make a few slanted slits on the top side of sausages and continue cooking in the oven for 15 minutes.<br />
2. Using the same pan, saute onions for about 10 minutes. Make sure not to burn the onions by keeping the heat on medium low and adding a dash of olive oil when the onion gets too dry.<br />
3. In a small bowl, mix tomato, cilantro, cayenne pepper, paprika, salt, pepper and a few drippings of olive oil. Let sit so all the flavors can develop.<br />
4. When onions are ready and sausage is almost done, set onions on serving dish. Fry eggs on the pan and also put bread into toaster. Assemble all your ingredients on serving dish and serve immediately.Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com1tag:blogger.com,1999:blog-2949384208193250986.post-22295423066262607432011-10-01T13:02:00.001-04:002011-10-01T13:04:43.376-04:00Top of the HubAt <a href="http://www.topofthehub.net/">Top of the Hub</a> last night, sipped on the girliest drink of all time (so not me) while enjoying the view of Back Bay before it got foggy. The drink caught me by surprise in a good way, as it wasn't too sweet or sugary at all. Kudos to the lounge for serving quality drinks. Beautiful night :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOn-uAoPwFhn4-OvxChvakG3VAbmi4lMEnIupmqbtTcRZ2ATc_6N6Alq6ph52FqkdZQferRW0BKhxmdV88ePqzguH1-9KTOHIBOkvGRP8bT6P6DGVFPKPj-DSuGGYfqA8QsKslkHaKB8M/s1600/P1010165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOn-uAoPwFhn4-OvxChvakG3VAbmi4lMEnIupmqbtTcRZ2ATc_6N6Alq6ph52FqkdZQferRW0BKhxmdV88ePqzguH1-9KTOHIBOkvGRP8bT6P6DGVFPKPj-DSuGGYfqA8QsKslkHaKB8M/s640/P1010165.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-xuw5fBqs5cC8UEZ3QUg3qRtp9UgsN_YiCS2zVSitK7PAQbQCYcJyf4DwhJP2YsPmAm_3xWGM0FdxWV_blkO7NgFFb2ttsg0HYp4MkS4CQf-tGPScHsmIYhB6PgwTuWbqthu7PYM3tA/s1600/P1010167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-xuw5fBqs5cC8UEZ3QUg3qRtp9UgsN_YiCS2zVSitK7PAQbQCYcJyf4DwhJP2YsPmAm_3xWGM0FdxWV_blkO7NgFFb2ttsg0HYp4MkS4CQf-tGPScHsmIYhB6PgwTuWbqthu7PYM3tA/s640/P1010167.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4llAt1HZe33nUBos1f6WUDNFESbxMF5whOC0p5RXQ933Hho9daCzIoYPWu3ZgA5o15kwn8cuSwHU8c8fu3JPgBDPF50qnzlC_-JqYuiB83j-3j0BEhD-Wl9eg1J5GyNxOZZh0YalYYPo/s1600/P1010172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4llAt1HZe33nUBos1f6WUDNFESbxMF5whOC0p5RXQ933Hho9daCzIoYPWu3ZgA5o15kwn8cuSwHU8c8fu3JPgBDPF50qnzlC_-JqYuiB83j-3j0BEhD-Wl9eg1J5GyNxOZZh0YalYYPo/s640/P1010172.JPG" width="640" /></a></div>
<br />Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com0tag:blogger.com,1999:blog-2949384208193250986.post-73021556037756890052011-09-30T17:09:00.000-04:002011-09-30T17:13:54.442-04:00Best pesto everIt was 8:30pm, and Mr. Bear walked into the kitchen. He hugged me and asked how I was doing. "It's so nice of you to check in on me!", I said. Deep down inside, I knew he was snooping around to see if he could nibble on something or figure out how much longer it would be until dinner.<br />
<br />
Earlier that night, he told me to take my time. So I took pictures of my ingredients...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTxN3uAVL47eSbgcEspI54Ga_W7hlIHQaYlPsTPJS5zV0br1q50FKl5w211SbjH-biCnLGslpKrEaZ56G5nTMNtcS2ttk-n9Od21r7NakAs46fI7MY8ODZvpj-PbG89cM-jXTS4XYhyphenhyphen30/s1600/IMAG0687.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTxN3uAVL47eSbgcEspI54Ga_W7hlIHQaYlPsTPJS5zV0br1q50FKl5w211SbjH-biCnLGslpKrEaZ56G5nTMNtcS2ttk-n9Od21r7NakAs46fI7MY8ODZvpj-PbG89cM-jXTS4XYhyphenhyphen30/s640/IMAG0687.jpg" width="640" /></a></div>
<br />
So I could explain to you, my dear reader, the importance of roasting a garlic...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tzemXLyxONiI4AufYg8fjiDLDKTxILO7Hq7xRJiAPEbgVSv9wjLxxE6Ft8NAR0XQkcnbv7yOHrsBGMWVfx1dOp0rpQalBbY1vn9To1vZ01Ma8CaYMs9OziQUf3dMcaIUDfmcQI32ZKk/s1600/IMAG0690.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tzemXLyxONiI4AufYg8fjiDLDKTxILO7Hq7xRJiAPEbgVSv9wjLxxE6Ft8NAR0XQkcnbv7yOHrsBGMWVfx1dOp0rpQalBbY1vn9To1vZ01Ma8CaYMs9OziQUf3dMcaIUDfmcQI32ZKk/s640/IMAG0690.jpg" width="640" /></a></div>
<br />
And to show you the general process of putting together the world's best pesto.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuoQL-5HdN84HQ9sFYr4BWUlS6b9GjsZDZWSoBVRkM-iMn4yr2-SmjfuhY5n_5eyfDzpr6q9jD_QZUnlgGxZCqn8Mjh6X3-cxLQjtwu2NPcRoKV6lcN63vHvqU0VLlm7eghoTmiCzV2Wc/s1600/IMAG0697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuoQL-5HdN84HQ9sFYr4BWUlS6b9GjsZDZWSoBVRkM-iMn4yr2-SmjfuhY5n_5eyfDzpr6q9jD_QZUnlgGxZCqn8Mjh6X3-cxLQjtwu2NPcRoKV6lcN63vHvqU0VLlm7eghoTmiCzV2Wc/s640/IMAG0697.jpg" width="640" /></a></div>
<br />
Mr. Bear, in his typical ways, asked why it took 45 minutes to put together a little "dipping sauce".<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGe7xNC28mV289f56ynH9vfKoAyhyphenhyphenQ4_f6NNE4D-hotLdrhhhWeUZMwDU2IMwVeNFAWuxrpy07dTXOlMcBJwEF0HK4poEHk5lvo1JrZMb_sE6uxoufeOrV2r4TRblNTrlOLJfxBHCMSM/s1600/IMAG0699.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGe7xNC28mV289f56ynH9vfKoAyhyphenhyphenQ4_f6NNE4D-hotLdrhhhWeUZMwDU2IMwVeNFAWuxrpy07dTXOlMcBJwEF0HK4poEHk5lvo1JrZMb_sE6uxoufeOrV2r4TRblNTrlOLJfxBHCMSM/s640/IMAG0699.jpg" width="640" /></a></div>
<br />
In the end, Mr. Bear's inhaled his plate (twice the size of the one seen below) in less than 5 minutes and then chased it with a bag of chips and some whiskey on the rocks.<br />
<br />
And you wonder why I call him Bear.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8LYqCKW-dFB8SRWFsvqqU9PIOVePahb0LnEZQQcwKH2NZLNG6MKaUDd3CH-f4tZtqktQ-hqWHxSr7EhN8fk0Jc-HnBve9d9a4xRrfcRGUDZNLfPsMwC6xGRY1nOeybImPoszfBlYXq4/s1600/IMAG0713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8LYqCKW-dFB8SRWFsvqqU9PIOVePahb0LnEZQQcwKH2NZLNG6MKaUDd3CH-f4tZtqktQ-hqWHxSr7EhN8fk0Jc-HnBve9d9a4xRrfcRGUDZNLfPsMwC6xGRY1nOeybImPoszfBlYXq4/s640/IMAG0713.jpg" width="640" /></a></div>
<br />
In all seriousness, this pesto is the best I have made to date. At first, I was worried that the taste of cilantro would be overwhelming. But it blended really well with the other ingredients and became very flavorful. This pesto is so versatile I wish I made triple the portion to save for later. It will be good for omelettes, sandwiches, meats, tacos, soups, pizzas.... pretty much anything. The roasted garlic is key- it elevates the flavors to a whole new level.<br />
<br />
<b>Cilantro Pesto with Roasted Garlic, Sundried Tomatoes, and Walnuts</b><br />
<b><br /></b><br />
1/2 pack of bow tie pasta (I like that the pesto sits inside the ripples of the bow ties, allowing maximum flavor in each bite)<br />
1/2 cup of finely chopped cilantro leaves (about 2/3 of a bunch)<br />
1/2 cup chopped walnuts (I pulsed it a few times in the Magic Bullet)<br />
Juice of 1/2 a lime<br />
1 head of garlic<br />
3 tbsp chopped sundried tomatoes<br />
2 tbsp grated Parmesan cheese<br />
Pinch of red pepper flakes<br />
Olive oil<br />
Salt and pepper<br />
Spicy sesame oil (optional)<br />
<br />
1. Preheat oven to 385F. Take the head of garlic and chop off a little bit of the top, so it's easier to get the flesh out after roasting. Drizzle with olive oil, salt and pepper. Wrap with aluminium foil and bake for 30 minutes. Set aside and let cool.<br />
2. In a medium bowl, mix cilantro, lime juice, sundried tomatoes, walnuts, Parmesan cheese, and red pepper flakes (if using). Add olive oil and dash of spicy sesame oil (if using) until the mixture becomes a paste, about 2 tbsp. Add salt and pepper to taste.<br />
3. Once roasted garlic is cooled, the garlic should be soft enough to squeeze out of the skin. Add to pesto mixture and make sure to break up big chucks of garlic using the back of a spoon. Mix well and set aside.<br />
4. Take a medium bowl of water to boil. Cook pasta according to package instructions until al dante.<br />
5. Drain pasta and while pasta is still hot, mix with pesto (like how you would toss a salad). If the mixture is too dry, add 1 tbsp of cooking water at a time until the mixture is covering all the pasta. Serve immediately.<br />
<br />
<br />Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com1tag:blogger.com,1999:blog-2949384208193250986.post-66905653984596469512011-09-29T17:05:00.001-04:002011-09-29T17:12:39.851-04:00Thai Red Curry with ChickenHi. Today I would like to introduce you to the Asian side of me in the kitchen. The side of me that just cook and eat recklessly while blocking out my conscience.<br />
<div>
<br /></div>
<div>
"This curry is made of coconut milk which is fa------(nom nom nom)------------------"</div>
<div>
<br /></div>
<div>
"The curry paste in a can has a million chemic----------(yummmm)--------"</div>
<div>
<br /></div>
<div>
"This white rice is going to make me feel sic----------(okay the sauce is <i>incredible </i>on rice)" </div>
<div>
<br /></div>
<div>
You know how it is. But seriously. Learn how to make this dish at home and you will never order curry at a restaurant again. It's so easy and delicious, there's really no way you can fuck it up.</div>
<div>
<br /></div>
<div>
Now I can't guarantee that this recipe is authentic at all. I mean, I don't think Thai people actually cook with Trader Joe's Light Coconut Milk, frozen edamame, or boneless chicken breast. In fact, this dish is probably the Thai equivalent of General Tso's chicken. But that's ok, right? Its still pretty delicious! I promise. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRVCyKDT6Lp2S3eaTLsvBHsrlimQpcF0V3SAN9sJYKdkpvF2tMmRkCx5xqlBTmd0vEMXuV3NGa8C5AKQm74Yl4LfLGN8YDcyl9VONLG4GW2qohNgRP82W-GGue_gdLCRNjcRhgCb2XrBg/s1600/IMAG0446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRVCyKDT6Lp2S3eaTLsvBHsrlimQpcF0V3SAN9sJYKdkpvF2tMmRkCx5xqlBTmd0vEMXuV3NGa8C5AKQm74Yl4LfLGN8YDcyl9VONLG4GW2qohNgRP82W-GGue_gdLCRNjcRhgCb2XrBg/s640/IMAG0446.jpg" width="640" /></a></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkV7R8Pwg0uA3EaG-NAHCqpBVMS7YLYjB1NeNLX8AH7XJv6b1Beir4E2z2IqEE941yJtrTT7gSiY3-AGDAF9WjVCqOtWi740Yj6WmVyoNSekTtVXWl90rgPAXlNU8xvP7Fe5GfRV1Wx4/s1600/IMAG0457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkV7R8Pwg0uA3EaG-NAHCqpBVMS7YLYjB1NeNLX8AH7XJv6b1Beir4E2z2IqEE941yJtrTT7gSiY3-AGDAF9WjVCqOtWi740Yj6WmVyoNSekTtVXWl90rgPAXlNU8xvP7Fe5GfRV1Wx4/s640/IMAG0457.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<b>Thai Red Curry with Chicken</b></div>
<div>
Makes 2-3 servings</div>
<div>
<br /></div>
<div>
3 boneless skinless chicken breasts, sliced about 1cm thick</div>
<div>
1/4 cup of flour</div>
<div>
3 cloves of garlic</div>
<div>
A few slices of fresh ginger </div>
<div>
1/2 onion, sliced</div>
<div>
1 carrot, peeled and chopped </div>
<div>
1 can Thai curry paste (red curry used here, but you can substitute with other types)</div>
<div>
1 can light coconut milk</div>
<div>
A few dried chili peppers (optional)</div>
<div>
1 cup frozen shelled edamame (you can also use bak choy or broccoli)</div>
<div>
Handful of cilantro, washed and roughly chopped</div>
<div>
Splash of olive oil</div>
<div>
<br /></div>
<div>
1. Slice chicken breast. Spread flour onto a plate and dip chicken slices into the flour. Make sure all sides are covered. Set aside. </div>
<div>
2. Bring a skillet to medium heat. Fry chicken slices until light brown on both sides. Set aside.</div>
<div>
3. Add a splash of olive oil, garlic, ginger and onion to skillet for 1-2 minutes until fragrant. </div>
<div>
4. Add carrots and curry paste to the skillet. Mix all the ingredients.</div>
<div>
5. Add coconut milk (and dried chili peppers, if using) to skillet and let simmer for 5-10 minutes, so that all the flavors can develop. </div>
<div>
6. In the last few minutes of cooking, add edamame or other vegetables.</div>
<div>
7. If the sauce is too thin, use a slotted spoon to get all the meat and vegetables into the serving bowl, turn the stove on high and let the sauce cook down for a few minutes. </div>
<div>
8. Serve with rice immediately. </div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com1tag:blogger.com,1999:blog-2949384208193250986.post-61508943441160524362011-09-28T12:12:00.001-04:002011-09-28T12:15:25.003-04:00How to Peel Garlic in 10 secondsJust saw this video on <a href="http://www.thekitchn.com/thekitchn/smart-tip-peel-an-entire-head-of-garlic-in-10-seconds-saveur-157145">The Kitchin</a> and was actually quite amused. This guy from Saveur magazine found a way to peel a ton of garlic in less than 10 seconds............ like, what? why? how? okay....... but why? LOL.<br />
<br />
<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="225" src="http://player.vimeo.com/video/29605182?title=0&byline=0&portrait=0" webkitallowfullscreen="" width="400"></iframe></div>
<div style="text-align: center;">
<a href="http://vimeo.com/29605182">How to Peel a Head of Garlic in Less Than 10 Seconds</a> from <a href="http://vimeo.com/saveurmag">SAVEUR.com</a> on <a href="http://vimeo.com/">Vimeo</a></div>
<div style="text-align: center;">
<br />
<br /></div>
<div style="text-align: left;">
Ok fine, I'm <i>probably </i>going to give it a try sometime soon.<br />
<br />
<br /></div>
Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com0tag:blogger.com,1999:blog-2949384208193250986.post-90066773973625110812011-09-26T17:14:00.000-04:002011-09-26T17:14:14.401-04:00Juicing Laney styleI have a simple recipe for you today. But before I give it to you, I'm going to tell you a story. It's about some of the things I realized in the past year, and I hope you enjoy it.<br /><div>
<br /></div>
<div>
I cannot stop juicing.</div>
<div>
<br /></div>
<div>
Am I the ultimate active, healthy, all-about-dieting kinda person? Absolutely not. In fact, my liver has been destroyed from 9 years of binge drinking, my stomach loves fatty, chemically processed, MSG-laden food (hello, I'm Chinese), and I once had a hookah at home so I could puff on a selection of fruity flavors on a nightly basis (don't ask). </div>
<div>
<br /></div>
<div>
Having lived in cities all my life, it had always been hard to squeeze time out to, urm, take care of myself. New restaurant! Hottest bar in town! Limited-time exhibitions! Fashion shows! Concerts! And damn, work never seemed to end. Sometimes I wouldn't even have time for lunch, not to say cook my own meal. Nothing seemed more boring than staying at home and making my own food.</div>
<div>
<br /></div>
<div>
But I guess with age comes a little bit of wisdom and self awareness. In the past year, I realized that while fatty food and liquor gave me instantaneous gratification, their consequences live on. Without any exercise and "clean food" in my body, I felt sluggish, weak, and tired. I relied on caffeine to stay up at work, just so I could get out of there and do some shots at the closest bar. It became a viscous cycle, and soon enough, I was on the brink of an AA intervention for alcohol and caffeine addiction (do they treat the latter?) I wanted to make a change.</div>
<div>
<br /></div>
<div>
I started by going to the gym a few times a week, learning how to cook (understanding what ingredient goes into different dishes), and eating lots of greens whenever I could. I still indulged in "unhealthy" food and drinks, but only in modest amounts. To be honest, if you asked me a few months ago, I wouldn't even come close to trying green juices. But the documentary <a href="http://www.fatsickandnearlydead.com/">Fat, Sick and Nearly Dead</a> really inspired me, so I gave it a try. Needless to say, it's one of the best decisions I have made in my life!</div>
<div>
<br /></div>
<div>
Comparing myself today to two years ago, I am much stronger, healthier, and happier. I juice once a day, and eat my other meals as usual. But I make better decisions when eating out. I have the willpower to stay away from harmful foods and chemically processed foods, because I know how crappy they make me feel afterwards. Of course, I will probably keep eating MSG until the day I know how to make Chinese sauces from scratch (almost impossible), or when MSG-free Chinese food becomes a popular trend. But until then, I am really happy with the progress I have made!</div>
<div>
<br /></div>
<div>
Do yourself a favor, close your eyes, pinch your nose, do whatever you need to do. TRY JUICING. You will not regret it. </div>
<div>
<br /></div>
<div>
The following juice would be a great starter, it doesn't have leafy greens but beets are very strong detoxifying agents. I found the recipe at <a href="http://juicingrecipesforhealth.blogspot.com/2011/02/juicing-for-weight-loss-specifics-main.html">Juicing Recipes for Health </a> and I absolutely love it! </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3gG1Gss4zGLLZ_C_tWXc64tYLy5FLrMgcap5Q1emwS-RNyrDlvha42RVEO1Pnw8kRslGzX6n8RA8lB7_4VAiMl2uaoSN1tvsFi1T2GkUnj8jO7ri5vMdtWF7R6UrVilauJeukAyTF0w/s1600/IMAG0629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3gG1Gss4zGLLZ_C_tWXc64tYLy5FLrMgcap5Q1emwS-RNyrDlvha42RVEO1Pnw8kRslGzX6n8RA8lB7_4VAiMl2uaoSN1tvsFi1T2GkUnj8jO7ri5vMdtWF7R6UrVilauJeukAyTF0w/s640/IMAG0629.jpg" width="640" /></a></div>
<div style="text-align: center;">
All the fruits that went into the juice</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTKNbCa1DL4pg1LAc-LFywHAAZBL4CJb05w6gyXDoARHrEjzyKd5FZ3RX2ZDGKEghu1UmCA8otOrhvSLmCt65CtPSIDuZ37dJlxE5fDPelRXGvACSq8Zx7gRzk3Z8p21Gsv2NQy9xjhY/s1600/IMAG0632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTKNbCa1DL4pg1LAc-LFywHAAZBL4CJb05w6gyXDoARHrEjzyKd5FZ3RX2ZDGKEghu1UmCA8otOrhvSLmCt65CtPSIDuZ37dJlxE5fDPelRXGvACSq8Zx7gRzk3Z8p21Gsv2NQy9xjhY/s640/IMAG0632.jpg" width="640" /></a></div>
<div style="text-align: center;">
Peeling the skin of beets will produce sweeter juice. If you are like me, you will forget that beets stain everything, including your hands, and will walk around with bright red hands all day long. Attractive.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3gReAgW2beu3VPXsBloga6sElZ9KpTXtVN8NYCRm4wu68aVIdkcuhJPOQt_3rfKnEPwSg-uqeO3RC32PH2iRel2f-P8puLW_s7Q3Mg_tqR51G_0lpzrv1xydLTd5i3ShclobwJmvd1Q/s1600/IMAG0634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3gReAgW2beu3VPXsBloga6sElZ9KpTXtVN8NYCRm4wu68aVIdkcuhJPOQt_3rfKnEPwSg-uqeO3RC32PH2iRel2f-P8puLW_s7Q3Mg_tqR51G_0lpzrv1xydLTd5i3ShclobwJmvd1Q/s640/IMAG0634.jpg" width="382" /></a></div>
<div style="text-align: center;">
Yummmm.</div>
<div>
<br /></div>
<div>
<b>Beet juice with Apples, Lime, Grapes, and Grapefruit</b></div>
<div>
Adapted from <a href="http://juicingrecipesforhealth.blogspot.com/2011/02/juicing-for-weight-loss-specifics-main.html">Juicing Recipes for Health </a></div>
<div>
<br /></div>
<div>
2 apples, cored</div>
<div>
1 grapefruit, skin removed</div>
<div>
1 beet, peeled</div>
<div>
Handful of grapes</div>
<div>
1/2 lime, skin removed</div>
<div>
<br /></div>
<div>
Wash everything and juice away!</div>
Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com0tag:blogger.com,1999:blog-2949384208193250986.post-85862264410323122012011-09-25T16:07:00.003-04:002011-09-25T16:07:49.398-04:00Roast Duck with Orange Balsamic GlazeBefore you applaud on how brave I am and how much time I have on my hands to even attempt to roast a duck, hold up a second. Do you think I really knew what I was getting myself into? FOUR hours of slow roasting and oil draining and basting? And then to adjust the temperature of the oven and then baste it again with the glaze? Like, pretty purrrrrlease. How much attention do you want? Just so you know, I, and I only, am the queen around here. Back off and relax, or else you are never coming into my house ever again.<br />
<br />
<i>Someone </i>is in a bitchy mood today.<br />
<br />
I mean, the duck turned out good. The skin was crispy, the meat was tender, and the orange glaze was perfect. But would I do this again? Eehhhh... not so sure. I love duck, but after 4 hours of cooking, it still needed a good glaze/ sauce to balance out the gamey flavor of the meat (hello high maintenance!) Personally, it wasn't really worth the time. Next time, I would maybe cut the duck into pieces and cook the parts separately to get faster and hopefully better results. But you never know until you try, right?<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGMRC5p2rvrRhcioJU55D-CU_WoKc9wjukxyQ2SWZg-MtBYJiwQUZr90na5yTrzvJpFH3L9MJTDU4fyXB_uoDh1Ob4FITdyAwhoRkithMS65aqjL6ms2kdn2amBBAhnd6Jsqe7auOqBl8/s1600/IMAG0618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGMRC5p2rvrRhcioJU55D-CU_WoKc9wjukxyQ2SWZg-MtBYJiwQUZr90na5yTrzvJpFH3L9MJTDU4fyXB_uoDh1Ob4FITdyAwhoRkithMS65aqjL6ms2kdn2amBBAhnd6Jsqe7auOqBl8/s640/IMAG0618.jpg" width="640" /></a></div>
<br />
<b>Roast Duck with Orange Balsamic Glaze</b><br />
<br />
For the glaze:<br />
1 1/2 tbsp honey<br />
1 1/2 tbsp molasses<br />
3 tbsp orange juice<br />
2 tbsp balsamic vinegar<br />
Orange zest<br />
1/4 tsp ground coriander<br />
Salt and pepper<br />
<br />
For instructions on roasting a duck, go to <a href="http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/">The Hungry Mouse</a>. They have a really detailed and helpful post on how to get it done, along with tons of pictures to help guide you along the way.<br />
<br />
In a small saucepan, combine all the glaze ingredients and let boil for a few minutes until sauce has thickened a little bit. Set aside until the last 10 minutes of roasting.<br />
<br />
Before the final 10 mins to roast the duck at 400 degrees, take the duck out of the oven and brush all over with the glaze. Roast until golden brown. Use the remaining glaze as a sauce later.<br />
<br />
<br />Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com0tag:blogger.com,1999:blog-2949384208193250986.post-26001313064732265552011-09-23T18:40:00.004-04:002011-09-26T17:21:03.159-04:00White bean dip<div class="separator" style="clear: both; text-align: left;">
I know, this is not exactly a main course. But I eat it as dinner and call it a night. Because really, when you need to decompress (read: having a whole bottle of wine to yourself), this is all you need to eat (along with crackers or veggies, of course). Sometimes, I am literally a couch potato at its finest. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Speaking of couch, what fall TV shows are you obsessed with right now? I'm not entirely sure how to survive one whole year without Eric and Alcide and desperately need a few rebounds to fill my time... </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcbskM19QWBr38H1HOfTYSL-33Aqcs4vx37pkrQL7nN3ALejWUFfHSg33OXN0sNRHDHael0m7X5zBiw1k1osoclKpD58gdKYUDKaVWJt-_h6mwWrt1wU7YyvbCTJLKf95zSQqqb0sIOc/s1600/IMAG0535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcbskM19QWBr38H1HOfTYSL-33Aqcs4vx37pkrQL7nN3ALejWUFfHSg33OXN0sNRHDHael0m7X5zBiw1k1osoclKpD58gdKYUDKaVWJt-_h6mwWrt1wU7YyvbCTJLKf95zSQqqb0sIOc/s640/IMAG0535.jpg" width="640" /></a></div>
<br />
<b>White Bean Dip </b><br />
Makes about 3-4 servings as appetizer<br />
<a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-dip-with-pita-chips-recipe/index.html"><span class="Apple-style-span" style="font-size: x-small;">Adapted from Giada De Laurentiis for Food Network</span></a><br />
<br />
1 can of cannellini beans, half drained<br />
<div>
1 small clove of garlic</div>
<div>
Juice of half a lemon</div>
<div>
A few sprigs of parsley, stems removed</div>
<div>
Salt</div>
<div>
Pepper</div>
<div>
Olive oil</div>
<div>
<br /></div>
<div>
Pour beans and some of the liquid into blender. Add lemon juice, garlic, parsley, a little bit of salt and pepper. Pulse and blend, adding olive oil 1 tsp at a time until you reach the desired consistency. Let sit for an hour to let flavors develop. Serve with chips, veggies, or pita bread. </div>
<div>
<br /></div>
Laneyhttp://www.blogger.com/profile/01457752036208188800noreply@blogger.com0