tag:blogger.com,1999:blog-25261742270642905812024-02-07T07:00:22.192-05:00Our Table for TwoJennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-2526174227064290581.post-33574432249599516402015-08-10T11:10:00.002-04:002015-08-10T11:11:10.427-04:00Gluten Free AdventureI'm back on a gluten free diet thanks to my lovely immune system. I've quickly learned that success requires preparation.<br />
<br />
It hasn't been half bad - I'm a week in and here are few of my favorite things to prep, devour etc.<br />
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<b>Breakfast Smoothie With Kale</b><br />
1 Frozen Smoothie Baggie + 8 oz Apple Juice<br />
<br />
<ul>
<li>1/2 banana</li>
<li>1/3 cup blueberries</li>
<li>2-3 apple slices</li>
<li>1 frozen mini muffin serving of kale (blended and frozen fresh kale into mini muffins)</li>
<li>2 frozen lumps of greek yogurt </li>
</ul>
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<br />
I froze the fresh Kale from the garden at work by blending it with a bit of water - 2 large bowls full (after stemming) turned into a nice bit of frozen kale. I poured it into my mini muffin pan, and then bagged it for smoothies with the rest of the ingredients. I used the same process for the yogurt - scooping it into the mini muffin pan, freezing, then adding those frozen lumps to the smoothie bag.<br />
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The result is a purple smoothie that tastes pretty great - and packs a healthy-ish punch (perhaps a bit too much sugar from the juice)<br />
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<b>Cabbage with Ginger Yum = Coleslaw-ish</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIJD5gP_v6emxDQBK1bWgrr7L-cd8fmGOqI8ONMgDvnxvxZzrGMVlXRUsAWgbb9O_3YEPiJ21W5D8DlkUXLT_MohWMKpFz250PHFkf50KhxiBrnHDF1IF0UfmVOvnQPwzWHtf1GMblr0/s1600/IMG_9566.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIJD5gP_v6emxDQBK1bWgrr7L-cd8fmGOqI8ONMgDvnxvxZzrGMVlXRUsAWgbb9O_3YEPiJ21W5D8DlkUXLT_MohWMKpFz250PHFkf50KhxiBrnHDF1IF0UfmVOvnQPwzWHtf1GMblr0/s200/IMG_9566.JPG" width="150" /></a></div>
<b><br /></b> I'm not a big coleslaw fan, but this super easy recipe is delicious. I added quite a bit more ginger, and about 1/2 the oil. I was licking the spoon, and can't wait to eat this for lunch this week.<br />
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Cabbage (any cored and 1/2 sliced)<br />
1/4 Cup of Rice Vinegar<br />
1 Tablespoon Oil (Veg, or other)<br />
1 Tablespoon sugar<br />
1 Tablespoon + of minced ginger<br />
Pinch of salt<br />
<br />
Toss, rest for 10 mins and serve or eat later.<br />
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<b><br /></b> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielefkUFOwjr4KYXIDi7aifv2nB0_Vxl0U_9qIcTYfTVKp0tFyad29_4q59FzK8EoxKbv4bzVHq80x0NODplb7vvGuDkjG8jGuhhFpCPP8d_MqELYs19F4n9j8NMs0_ck1Q_x5gM6s7vk/s1600/IMG_9568.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielefkUFOwjr4KYXIDi7aifv2nB0_Vxl0U_9qIcTYfTVKp0tFyad29_4q59FzK8EoxKbv4bzVHq80x0NODplb7vvGuDkjG8jGuhhFpCPP8d_MqELYs19F4n9j8NMs0_ck1Q_x5gM6s7vk/s200/IMG_9568.JPG" width="150" /></a><b>Gluten-Free Zucchini Muffins</b><br />
<b><br /></b> I picked up a back of Almond flour for 7.99 at Aldi's - I was a bit surprised by the price, but I thought I'd give it a go.<br />
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This weekend I used the almond flour to make both some delicious muffins and a pineapple upside down cake.<br />
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Here are the recipes -- NOTE: I did not use coconut flour, but added additional almond flour in the quantity requested.<br />
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<a href="http://www.theroastedroot.net/almond-flour-gluten-free-zucchini-muffins-guest-post/">http://www.theroastedroot.net/almond-flour-gluten-free-zucchini-muffins-guest-post/</a><br />
<br />
<br />
<b>Pineapple Upside Down Cake</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcI48uWyF2v_hPzHjf4Te8cWbiCSiqqHAweEHxm92Fw7gunCrQZY7RxmFu7fmG7B-cwy64Mok4MAb9T6yTD2kCNfSERbkCidc5W3G6suWR2SiBr1cdL6FnE2nj8cLEhUbSCd_ByfXJqmY/s1600/IMG_9570.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcI48uWyF2v_hPzHjf4Te8cWbiCSiqqHAweEHxm92Fw7gunCrQZY7RxmFu7fmG7B-cwy64Mok4MAb9T6yTD2kCNfSERbkCidc5W3G6suWR2SiBr1cdL6FnE2nj8cLEhUbSCd_ByfXJqmY/s320/IMG_9570.JPG" width="320" /></a>I traditionally do not like to eat pineapple, but most of my experiences have been with the canned variety. Lately, we have been on a bit of a pineapple kick - with a delicious pineapple salsa by Cooks Illustrated (Pineapple (roasted) + Dice Red Pepper + Cilantro = amazing.) I had purchased a super cheap Pineapple at Kroger last week and hadn't gotten around to chopping it up.<br />
I whipped up this delicious cake using fresh pineapple & just the almond flour. It turned out super moist - so maybe next time thinner pineapple slices or more flour.<br />
<br />
<br />
<br />
<a href="http://www.savingdessert.com/2012/03/pineapple-upside-down-cake-gluten-free/">http://www.savingdessert.com/2012/03/pineapple-upside-down-cake-gluten-free/</a>Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-18394865405629985532015-05-17T21:29:00.001-04:002015-05-17T21:29:14.081-04:00Honey balls :)To finish off our Greek themed feast I made a quick Greek dressing<div><br></div><div>1 1/2 cups red wine vinegar </div><div>1/2 cup olive oil</div><div>Garlic salt</div><div>Onion powder</div><div>Oregano</div><div>Basil</div><div>Salt</div><div>Pepper</div><div><br></div><div>I also made honey balls - this delightful donut hole-like dessert is amaze-balls.</div><div><br></div><div>Here is the recipe I used - note I added 4 tablespoons of sugar not one. .. And I forgot to take a photo :/</div><div><br></div><div><a href="http://www.food.com/recipe/loukoumades-greek-honey-dumplings-59467">http://www.food.com/recipe/loukoumades-greek-honey-dumplings-59467</a></div><div><br></div>Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-50653235468288654242015-05-15T14:15:00.003-04:002015-05-17T21:22:55.291-04:00Weekend CookingSuper excited to head home tonight and make Grilled Fish Tacos -<br>
<br>
Then later this weekend we are having our lovely dinner crew over for Grilled Chicken Souvlaki (think NYC food cart deliciousness with tzatziki sauce.<br>
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I'll try to take photos - but for now follow these links :)<div><br></div><div>Edit: Photos have been added below :)<br>
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<ul style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px; list-style-type: none; margin: 0px; padding: 0px;">
<li style="background-image: none; background-repeat: no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-stretch: normal; margin-left: 5.890625px; width: 414.890625px;"><span style="font-family: Verdana, Geneva, sans-serif;"><span style="font-size: 11px;"><a href="https://www.cooksillustrated.com/recipes/7978-grilled-chicken-souvlaki" style="color: #1155cc;" target="_blank">https://www.cooksillustrated.<wbr>com/recipes/7978-grilled-<wbr>chicken-souvlaki</a></span></span></span></li>
<li style="background-image: none; background-repeat: no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-stretch: normal; margin-left: 5.890625px; width: 414.890625px;"><span style="font-family: Verdana, Geneva, sans-serif;"><span style="font-size: 11px;"><a href="https://www.cooksillustrated.com/recipes/8039-grilled-fish-tacos" style="color: #1155cc;" target="_blank">https://www.cooksillustrated.<wbr>com/recipes/8039-grilled-fish-<wbr>tacos</a></span></span></span></li>
</ul>
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<br />
Yesterday I spent some time cooking after a whirlwind grocery trip with Wes & Jordan. I roasted a chicken and tossed the carcass in a crock pot to make a beautiful stock for my matzo ball soup this week. The meat was carved way and will be made into sandwiches and chicken salad.<br />
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Then, during Wes's nap time I prepped the Chinese Braised Beef and chucked it into my grandmother's cast iron dutch oven.<br />
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My mom visited, some friends stopped by to pick up a lens (and some Simpson's mini-figs) and then it was time for Jordan's families Mother's day shin-dig. The Braised Beef wasn't quite done - so I wrapped it in a towel and brought it with us.<br />
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It was a huge hit! Perhaps it was the sugar high from my Mother-in-laws delicious banana pudding, but the family was uber enthusiastic about the awesome beef dish.<br />
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I probably should have added more salt (As always) but I thought it turned out really well.<br />
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<strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Chinese Braised Beef</strong><br /><em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cook's Illustrated, May/June 2014</em><br /><em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Serves 6</em></div>
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<span style="color: #262626; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 20px;">1-1/2 Tbsp. unflavored gelatin<br />2-1/2 cups plus 1 Tbsp. water<br />1/2 cup dry sherry<br />1/3 cup soy sauce<br />2 Tbsp. hoisin sauce<br />2 Tbsp. molasses<br />3 scallions, white and green parts separated, green parts sliced thin on bias<br />1 (2-inch) piece ginger, peeled, halved lengthwise, and crushed<br />4 garlic cloves, peeled and smashed<br />1-1/2 tsp. five-spice powder (2 TBS: </span><span style="color: #262626; font-family: Georgia, Times New Roman, Times, serif;"><span style="font-size: 13px; line-height: 20px;">1 teaspoon ground cinnamon, </span></span><span style="color: #262626; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 20px;">1 teaspoon ground cloves, </span><span style="color: #262626; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 20px;">1 teaspoon fennel seed, toasted and ground, </span><span style="color: #262626; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 20px;">1 teaspoon ground star anise, </span><span style="color: #262626; font-family: Georgia, Times New Roman, Times, serif;"><span style="font-size: 13px; line-height: 20px;">1 teaspoon szechuan peppercorns, toasted)</span></span></div>
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<span style="color: #262626; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 20px;">1 tsp. red pepper flakes</span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, Times, serif;"><span style="font-size: 13px; line-height: 20px;">3 lbs. boneless beef short ribs, trimmed and cut into 4-inch lengths</span></span><br /><span style="color: #262626; font-family: Georgia, Times New Roman, Times, serif;"><span style="font-size: 13px; line-height: 20px;">1 tsp. corn starch</span></span></div>
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Sprinkle gelatin over 2-1/2 cups water in Dutch oven and let sit until the gelatin softens, about 5 minutes. Adjust oven rack to middle position and heat oven to 300 degrees.</div>
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Heat softened gelatin over medium-high heat, stirring occasionally, until melted, 2 to 3 minutes. Stir in sherry, soy sauce, hoisin, molasses, scallion whites, ginger, garlic, five-spice powder, and pepper flakes. Stir in beef and bring to a simmer. Remove pot from heat. Cover tightly with sheet of heavy-duty aluminum foil, then lid. Transfer to oven and cook until beef is tender, 2 to 2-1/2 hours, stirring halfway through cooking.</div>
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Using slotted spoon, transfer meat to a cutting board. Strain sauce through fine-mesh strainer into fat separator. Wipe out pot with paper towels. Let liquid settle for 5 minutes, then return defatted liquid to now-empty pot. Cook liquid over medium-high heat, stirring occasionally, until thickened and reduced to 1 cup, 20 to 25 minutes.</div>
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While sauce reduces, using 2 forks, break beef into 1-1/2-inch pieces. Whisk cornstarch and remaining 1 Tbsp. water together in small bowl.</div>
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Reduce heat to medium-low, whisk cornstarch mixture into reduced sauce, and cook sauce is until slightly thickened, about 1 minute. Return beef to sauce and stir to coat. Cover and cook, stirring occasionally, until beef is heated through, about 5 minutes. Sprinkle scallion greens over top. Serve.</div>
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<span style="color: black; font-family: Times; font-size: small; line-height: normal;">https://www.cooksillustrated.com/recipes/7863-chinese-braised-beef</span></div>
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<br />Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-66633138921493925762015-05-04T20:30:00.002-04:002015-05-04T20:30:26.461-04:00CookingI'm sitting in a hotel room in Kansas City. I did NOT cook tonight.<br />
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I did however, clean out the fridge last night and make two dishes -- the first a slow cooker veggie stew (with some meat) which my husband froze (after stealing a few bites of meat) btw he told me it needed salt. It was pretty straight forward.<br />
<br />
1. Every veggie we had in the fridge (Yellow squash, zucchini, leeks, onion, carrots)<br />
2. Cubed roast of some kind<br />
3. Mystery Hungarian seasoning that had been sitting in my spice drawer for WAY to long<br />
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Set on low for 10 hours = veggie something soup.<br />
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I also made the most amazing chip dip ever -- half guacamole half 7 layer taco tip.<br />
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1/2 pan was guac<br />
1. Sliced avocado<br />
2. Sliced tomatoes<br />
3. Minced jalapeno<br />
4. WAY too much red onion diced<br />
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the other 1/2 was taco dip<br />
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1. Taco seasoning & sour cream<br />
2. Med Salsa<br />
3. Queso<br />
4. Browned beef (with more taco seasoning)<br />
5. Cheese<br />
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Next time photos -- and hopefully not after a few years ;)Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-783921428932291502015-05-04T20:25:00.000-04:002015-05-04T20:25:25.524-04:00Dinner with friendsI like to prep ahead when I can. Tomorrow after teaching another class in Muncie we are having a couple over for dinner. To be sure we have food to serve them I whipped this easy veggie and chicken dish and wrapped it up to be cooked tomorrow.<br />
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http://www.bonappetit.com/recipe/roast-chicken-with-fennel-potatoes-and-citrus</div>
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We will also be having the raspberry vinaigrette spinach salad from Wednesdays class :) <br />
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Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-89730496901330250862013-11-14T11:02:00.003-05:002013-11-14T19:59:39.320-05:00Cooking with MillennialsFirst, lets talk about what a millennial is - I believe I just barely qualify which is hilarious since I'm almost 28 again (x2). This class I have the privilege to teach includes legitimate millennials born in 90's and inching towards the legal drinking age.<br>
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This amazing group of students are in this class to learn life skills - thru the culinary arts. Teamwork is weaved into how to execute a complex recipe. Sticking through the boring task of waiting for a pot to boil, and having the patience to let the dough rise.<br>
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The first class was mostly knife skills and a review of the recipes for class two. However, the students quickly identified the ingredients for guacamole, while many of them had never had it. Thinking back would could have also made salsa.<br>
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Last nights class was 4 intensive hours making a few classic recipes and sharing a meal together. Well two meals since our salads were completed long before our soups. Don't judge we hadn't had dinner, and our cupcake snack could only keep us going for so long.<br>
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A team of 17-21 year olds with little to know experience in the kitchen boiling water made these recipes. And, so can you.<br>
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Traditional Caesar Salad and homemade croutons<br>
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Raspberry Vinaigrette Spinach Salad<br>
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Roasted Butternut Squash Soup with Cinnamon Sugar Croutons<br>
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French Onion Soup<br>
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Photos by Kristin Obermeyer<br>
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<br>Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-63716891528431325102013-11-03T11:36:00.001-05:002013-11-04T09:15:33.799-05:00Testing new recipes.I have been asked to teach a cooking class in Muncie twice a week! I am so excited - for more than just the opportunity to cook but to share and pour into some young adults who are hungry for knowledge.<br />
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So in prep for my first class - I'm making butternut squash soup. I've made pumpkin curry soup from scratch - so I understand the basic premise. </div>
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This morning grabbed a cooks illustrated recipe and a nice looking squash.</div>
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Here is the recipe - http://www.cooksillustrated.com/recipes/489-silky-butternut-squash-soup</div>
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Instead of blending the soup in a traditional blender - I opted for a smart stick hand blender.</div>
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I didn't try the cinnamon sugar croutons since I'm allergic but I feel they would be a fantastic addition.</div>
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To fill out this meal I also roasted a whole chicken. I didn't have an onion on hand but figured leaks and shallots would work well. (Here is an easy chicken recipe - http://m.foodnetwork.com/recipes/21404)</div>
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No dinner would be complete without dessert - peach cobbler is up next!</div>
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http://m.foodnetwork.com/recipes/23157</div>
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Just don't forget your peaches on the stove - or you will be having frozen coffee cake. :(</div>
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Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-20097456133136841412013-09-23T09:35:00.000-04:002013-10-30T12:50:36.639-04:00Catch-upIt's been far too long. Here is a quick look at what has happened.<br />
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<b> The inability to keep anything down for 7+ months</b></div>
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<b>The ability to eat everything in sight.</b></div>
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<span style="text-align: start;"><b>The birth of our beautiful baby boy.</b></span></div>
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<b>The inability to find time or energy to cook</b></div>
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That brings us to today -- and the urgent need to start cooking so we don't feed our baby that nasty jarred food that doesn't even smell like carrots, peas, or bananas.<br />
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Luckily this is my favorite time of year - the produce, the flavors, and the autumn weather. So my plan is to revive some favorites in the hopes that I get back into the swing of cooking..<br />
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<a href="http://www.yvonneelmhall.com/quick-pumpkin-soup-happy-dinner-time/">Pumpkin Curry Soup</a><br />
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<a href="http://genxfinance.com/award-winning-steak-chili-recipe-to-feed-a-crowd-for-under-25/">The Chilli My Husband Loves</a><br />
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<a href="http://www.blogger.com/blogger.g?blogID=2526174227064290581#editor/target=post;postID=3794154990026282828;onPublishedMenu=posts;onClosedMenu=posts;postNum=56;src=postname">Chicken Catchatore</a><br />
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Think warm flavors -- and stews and soups for us, and steamed veggies for the little guy.<br />
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<br />Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com1tag:blogger.com,1999:blog-2526174227064290581.post-83767644676574353012012-05-29T13:36:00.002-04:002012-05-29T13:36:34.994-04:002012 and suchHere is a short list of what I've been up to --<br />
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1) Making really fun coupons (totally PG) at the last minute (sorry babe) for our anniversary.<br />
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2)Making creme puffs, small ones, big ones, filled with custard, creme, or ugly dip (yes ugly balls I'd love to know what the search engines are going to do with this post)<br />
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3) Reading the Hunger Games (PG-13 ish) , followed by Game of Thrones (not good for kids, I blush and turn pages quite often)<br />
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4) Reading my favorite blog - <a href="http://www.lateenough.com/">lateenough.com</a> because while I don't have children, I find stories about them freaking hilarious.<br />
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5) Working, Working, and then going home and sleeping<br />
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6) getting ready for the coolest small group ever where we go and eat food.<br />
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7) Planning my next Ohio invasion of IKEA - mom + me + some exhibit she thinks is really cool (and I do too....or maybe I'm in it for Ikea, Jungle Jim's and the chance to see Kristen)<br />
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*** 8) Crafting my heart out while welcoming Sara & Anne's adorable little babies in to the world.<br />
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9) Hosting Passover and Easter in the same weekend (we were obviously delusional) but really it was fun, great time, great food, and my house survived kids painting in the livingroom (light carpet and kidS (a small human who has not lived more than 10 years on this earth X many of them)<br />
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10) Hosting a ladies tea where we ate some fantastic deserts, and were surprised by some AMAZING break Mrs. T brought over (check pinterest for more info)<br />
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11) Helping to plan my 10 - year high school reunion<br />
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12) volunteered as part of the street team for the Super Bowl<br />
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Pretty much been a stellar start to 2012Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-11818569878686566502011-12-14T09:10:00.000-05:002011-12-14T09:10:06.058-05:00Two weeks in -- Chicken Salad RocksAnd, I have some favorite new meals including the Fuji Apple Salad at Panera, Almond Milk, and homemade chicken salad.<br />
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The trick so far is to eat before I'm normally hungry so I don't make bad choices. Prepping lots of food for the fridge and making sure I have healthy snacks on hand for those craving moments when they are serving birthday cake in the breakroom.<br />
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So here is my Chicken Salad Recipe<br />
<br />
Olive Oil<br />
1 onion diced<br />
1 Tablespoon Cumin<br />
Minced Garlic<br />
2 cups Chicken Broth<br />
1lb Chicken Boneless Skinless Breasts<br />
Green Onions<br />
Red Bell Pepper Petite Diced<br />
Grapes Cut in Half<br />
Mayonnaise<br />
Mango Chutney (or oregano if you don't have Mango Chutney on hand)<br />
<br />
This is the same chicken I use for Chicken Enchiladas<br />
Heat oil in a dutch oven, or large skillet (you will need a lid) add onion and brown over medium heat, add Cumin and Garlic and let the ingredients release their aroma (about 30 seconds) add chicken broth and chicken pieces - cook until internal temperature is 165 degrees.<br />
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Cube chicken and add the remaining ingredients - season to taste with salt and pepper.Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-5344058057450605112011-09-12T17:11:00.000-04:002011-09-12T17:11:30.135-04:00Caprese Pizza - My way<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUIgFA55gEco77kG2j7XcClCRgR-WeW7fjtht6PXTYtyXt9CwlG67zZ45C2jkL-InQD1TVHY_CDd38z6IMwC20WuhqVNMz2cGU64aXnFEc-ighgXtbo_IzDwQFu7vedeQyI2KSB5AuMwk/s1600/DSC_0740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUIgFA55gEco77kG2j7XcClCRgR-WeW7fjtht6PXTYtyXt9CwlG67zZ45C2jkL-InQD1TVHY_CDd38z6IMwC20WuhqVNMz2cGU64aXnFEc-ighgXtbo_IzDwQFu7vedeQyI2KSB5AuMwk/s320/DSC_0740.jpg" width="320" /></a></div><br />
See the post about<a href="http://jnjtablefortwo.blogspot.com/2010/12/delicous-pizza-dough.html"> pizza crust</a> and then add my favorite ingredients.<br />
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<br />
1. Slice Tomatoes<br />
2. Fresh basil compliments of Kim<br />
3. Mozzarella (the good kind)<br />
4. Parmigiano (the good kind)<br />
5. Splash of Balsamic Vinaigrette, Salt, & Pepper.<br />
<br />
And, voilaJennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-78507166980595658902011-09-08T15:11:00.000-04:002011-09-08T15:11:42.021-04:00Roasted Red Pepper Curry SoupThis was an absolute blast - from roasting my own red peppers, to using my <a href="http://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI">hand held mixer stick thing</a>. The soup reminds me of the <a href="http://jnjtablefortwo.blogspot.com/2010/11/pumpkin-curry-soup.html">Pumpkin Curry Soup</a> but with a bit more substance to it. (Provided by the potatoes)<br />
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It was DELICIOUS.<br />
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I added cumin, curry powder, and a dash of cayenne pepper (which stings quite a bit when you get it in your eye! We use a paste of milk and baking soda to get the burn out)<br />
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Check it out on the food networks website - courtesy of Giada De Laurentils<br />
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<a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/creamy-red-pepper-soup-recipe/index.html">http://www.foodnetwork.com/recipes/giada-de-laurentiis/creamy-red-pepper-soup-recipe/index.html</a>Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-20462434798809039542011-06-09T16:30:00.000-04:002012-05-29T14:04:02.328-04:00Sanitation & JazzI have a 17+ year old calico cat, she has aged well sleeping with me every night since 6th grade.<br />
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Recently my little furry friend has taken to drinking from the toilet (gross!) & tub after we shower (double gross!) luckily we don't leave any chemicals in either, so she is still alive.<br />
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But, this morning my husband caught her doing something a bit more surprising. <br />
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That is my kitchen sink! Those are dishes my husband used to warm up his dinner last night. I'm not sure if she was eating dried bits of steak or a pool of water from the drippy faucet. And, I really don't care. I think it is NASTY. Mostly because I watched her drink from the tub just a few hours earlier.<br />
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I don't wash my dishes in toilet water, and I don't like the idea of Ms. Jazz spreading bathroom germs to the kitchen. (Note: I'm not really worried about common cat germs)<br />
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So, after class tonight, and after I scoop the KL for trash night. I'm cleaning the kitchen... and maybe installing a door into the hallway to our bedroom so she can't visit the kitchen when I'm not looking.<br />
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Oh, and we do provide her fresh water on a daily (mostly twice a day) she apparently likes these "fresher" sources better. Maybe it is time for a kitty fountain.Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com1tag:blogger.com,1999:blog-2526174227064290581.post-24916235582779209092011-06-08T16:30:00.003-04:002012-05-29T14:05:08.405-04:00Vodka, Shrimp & Okrah<div class="separator" style="clear: both; text-align: center;">
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Last night I needed to make a quick dinner. We haven't been grocery shopping in over a week so options are limited to begin with, but I hadn't thawed anything. The solution?<br />
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<a href="http://www.cooksillustrated.com/recipes/detail.asp?docid=19361">Shrimp Tempura</a>, Misc Tempura Veggies & rice (I think we have rice or pasta with every meal)<br />
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Cook's Illustrated had an interesting recipe for the coating - it included Vodka. My husband, a former bartender, appreciates anything that includes alcohol. (bread pudding coating in rum sauce, beer bread, tiramisu, me after bottle of wine, etc.) So when I finally returned home from class I/we got started with the quick and easy dinner. Of course I was missing seltzer, so Jordan ran off to the store as I chopped veggies and cooked the rice.<br />
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The result (after quite a few minor burns from popping grease) was a delicious plate of fried food. Not our healthiest dinner, but it sure was delicious.<br />
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Note: <a href="https://www.cooksillustrated.com/cds_auth/signup/default/join_step1.asp?Extcode=E1FP1BB0W">Subscriptions to Cook's Illustrated are 50% off right now. </a>I DO NOT get any kick backs for you signing-up (but if you get the 2011 Buying Guide I'd love to see it)Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-13770701030473231862011-06-08T14:24:00.000-04:002013-11-04T13:55:27.082-05:00Naan Bread<div style="text-align: center;">
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This past Sunday I had the pleasure of getting together with some dear friends from grade school. The menu for the night was something unique that could please eveyone's pallet.<br />
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<a href="http://allrecipes.com/Recipe/naan/Detail.aspx">Naan Bread</a><br />
<a href="http://jnjtablefortwo.blogspot.com/2010/10/oh-cooking.html">Chicken Tikka Masala</a><br />
Rice<br />
Bread Pudding (made by Nikki)<br />
<br />
<br />
<br />
For quite a long time Naan bread has interested me. The texture, the taste, and the fact that only fresh naan bread from a semi-authentic Indian restaurant would ever fulfill my craving. After careful research (a quick google search) I found a recipe with over 1000 positive reviews on <a href="http://allrecipes.com/Recipe/naan/Detail.aspx">Allrecipes.com </a><br />
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I tried cooking it two different ways. First, in a skillet on the stove top using olive oil and a nonstick pan. It looked great and tasted delicious (when you add the butter is tastes familiar maybe like a flat bread version of Little Caesars Crazy Bread) Then I thought I'd get creative and cook the rest in the oven on a pizza stone.<br />
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Both methods worked well - however the stove top cooking gave me more control (and I was able to keep a MUCH closer better eye on it)Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-55298121646367943092011-06-08T12:15:00.000-04:002011-06-08T12:15:00.429-04:00Culinary School...well SafeServ Sanitation & First Aid ClassMy first day back to school was quite exciting. The elevators at IVY Tech (I think there are only two or three) had quite a line so I took the stairs.... to the 5th floor. I arrived a bit early to my class and met Chef Angie & Dave (a fellow student)<br />
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Chef Angie was engaging and dynamic something I think will come in quite handy.<br />
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I was reminded again that I don't have a clearly articulated goal for what I am doing. I know I want to "learn to cook" but I also want to enter the world of nutrition (biology classes her I go ::gag::) I'm not sure if I want to be a private chef (cooking in your home when you don't want to ... the collective yous not just one person) or if I want to run a corporate dinning hall (not the kind run by Armark with fried junk, and stale bread) or maybe I'll do what my mom suggested and run a highend food truck service.<br />
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At this point it doesn't matter, I'm going to take some classes and enjoy learning new things. I don't have to have master plan, and I don't have to know where I'm going. I just know that being in that class last night was where I wanted/should be.<br />
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It's kind of nice... kind of peaceful.Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-22443851503864088622011-06-04T12:43:00.001-04:002013-11-04T13:56:32.115-05:00BJ's Oatmeal Muffins<div class="separator" style="clear: both; text-align: center;">
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Just last week my MIL gave me a wonderful recipe for Jordan's favorite muffin. This super easy recipe was the perfect thing to make this morning as Jordan headed to Chicago for a Bachelor party. I was able to use my new food processor to make the Traditional Oats I had on hand "Quick Oats" by pulsing them a few times and re measuring. This saved me a trip to the store, and let me use something I always keep in my pantry (aka one of the various cabinets I stash food and not an actual pantry)<br />
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I was a little worried when I checked on the muffins after 10 minutes the outsides look as if they were rising but the middle wasn't peaking. Luckily I didn't ditch the batch and just start over because they turned out wonderfully.<br />
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So here is Brenda's recipe.<br />
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BJ's Oatmeal Muffins (16 large or 24 regular)<br />
From: Brenda<br />
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Cooking time 25 minutes<br />
Preheat oven to 400-425<br />
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Ingredients<br />
1 1/2 Cups self-rising flour<br />
1 Cup Brown Sugar (I also now add 1/4 - 1/2 cup White Sugar)<br />
1 1/4 cups Quick Oats<br />
2 tsp Cinnamon<br />
1 Cup Milk<br />
1/4 veg. oil (or 1/2 cup applesauce)<br />
2 eggs<br />
<br />
Combine all dry ingredients mixing well, Add wet ingredients to dry ingredients. Pour into prepared (buttered) metal muffin pan.Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com1tag:blogger.com,1999:blog-2526174227064290581.post-34592928100140184652011-06-04T12:36:00.000-04:002011-06-04T12:36:33.301-04:00Italian Beef Sandwiches - Susie Wiseman (perhaps also from the Gold & Black team that shall not be named Tailgate Cooking Contest)This recipe made enough for Jordan to have left overs for several lunches and dinners. He LOVED it. I used a smaller roast than called for, and used about half the juice to make a gravy for mashed potatoes. Seriously delicious! <br />
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Recipe: Italian Beef Sandwiches<br />
From: Susie Wiseman<br />
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Cooking Time Low 10 - 12 hours in the CrockPot<br />
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Ingredients:<br />
4-alb Beef Roast (boneless)<br />
1 tsp. (cayenne) red pepper<br />
2 tsp basil & 2 tsp oregano (or 3-4 tsp mixed Italian Spices)<br />
1 pkg Onion Soup Mix (Lipton or other)<br />
1 clove garlic, minced (or 1/2 tsp. garlic powder) I used quite a bit more garlic<br />
1 1/2 - 2 cups water<br />
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Put all ingredients & water in crockpot. Add Roast. Cook on low 10-12 hours, or until meat falls apart (- or you can cook on High for less time). You can cut roast in smaller pieces & it won't take as long.<br />
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Shred beef & refrigerate w/any juice left in crockpot.<br />
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Make day before game. Before using, heat beef & put in large mouth thermos serve on sub buns. (Leftovers freeze well)Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-54359636242210061542011-06-04T12:30:00.001-04:002011-06-06T10:32:05.129-04:00Monkey Bread - Kristin & JeffMy dear friend Kristin gave me this amazing recipe for Monkey Bread. It is a Christmas Morning Tradition in her family. A super simple recipe that can be made as kids unwrap presents this delightful bakery treat was a HUGE hit with the guys over for Beer Night last weekend.<br />
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Jordan was quite upset I had waited a year + before trying this super simply recipe. (My bad) It is amazing.<br />
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Recipe: Monkey Bread - A Christmas Morning Tradition =)<br />
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From: Krsitin & Jeff <br />
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Cooking Time 30 min.<br />
Preheat oven to 350<br />
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2 Cans Biscuits<br />
1 Cup Sugar<br />
Cinnamon to taste (I used 2 tsp)<br />
3/4 Cup Butter<br />
1 Cup Brown Sugar<br />
1 TBSP maple syrup (I used the real stuff)<br />
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Cut each biscuit into quarters. Put 1 cup sugar & cinnamon into Ziploc bag, add cut biscuits & shake until well coated. Grease Bundt pan put biscuit pieces into pan & let rise.<br />
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Mix butter, brown sugar syrup & a little cinnamon in sauce pan over medium heat, bring to a boil.<br />
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Pour liquid over biscuits.<br />
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Bake at 350 for 30 mintues, remove from oven & let stand for 5 minutes.<br />
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Invert onto plate/platter - serve warm!Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-66815827599108480962011-06-03T11:03:00.001-04:002011-06-03T11:06:15.829-04:00Can you make this 7-day menu with your grocery budget?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMVSeCq3GHwBSVjS1uk-2FIaZ3mMSKKXAB2Xc3tRMuL7AjLD0E7Qgx_xC19HhD2WGQazx17ztG5WlrdBjeDo34VknPIkHUV1IsObANApp8LDzP62mGjvAyh9WnnSiiK5NeaZJK-3_CLw/s1600/food_pyramid.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMVSeCq3GHwBSVjS1uk-2FIaZ3mMSKKXAB2Xc3tRMuL7AjLD0E7Qgx_xC19HhD2WGQazx17ztG5WlrdBjeDo34VknPIkHUV1IsObANApp8LDzP62mGjvAyh9WnnSiiK5NeaZJK-3_CLw/s320/food_pyramid.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwf-XWcRZ80ofbLfAJQ47eghHZiYa_ux0grAzhgHYyrfXSojL8e9wLjy-jUuT5PWxNrJ9JrxoihO162d5uQSQNHYJntdQZBB9RzYZM5LSFneMHOEZJjQykKa7JDz98wsk4WlH14VXwzw/s1600/myplate_green.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>"WASHINGTON, June 2, 2011 – First Lady Michelle Obama and Agriculture Secretary Tom Vilsack today unveiled the federal government’s new food icon, MyPlate, to serve as a reminder to help consumers make healthier food choices. MyPlate is a new generation icon with the intent to prompt consumers to think about building a healthy plate at meal times and to seek more information to help them do that by going to <a href="http://www.choosemyplate.gov/">www.ChooseMyPlate.gov</a>. The new MyPlate icon emphasizes the fruit, vegetable, grains, protein and dairy food groups." excerpt from the USDA Press Release<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwf-XWcRZ80ofbLfAJQ47eghHZiYa_ux0grAzhgHYyrfXSojL8e9wLjy-jUuT5PWxNrJ9JrxoihO162d5uQSQNHYJntdQZBB9RzYZM5LSFneMHOEZJjQykKa7JDz98wsk4WlH14VXwzw/s1600/myplate_green.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwf-XWcRZ80ofbLfAJQ47eghHZiYa_ux0grAzhgHYyrfXSojL8e9wLjy-jUuT5PWxNrJ9JrxoihO162d5uQSQNHYJntdQZBB9RzYZM5LSFneMHOEZJjQykKa7JDz98wsk4WlH14VXwzw/s320/myplate_green.jpg" width="320" /></a></div>Let me first say I am completely in favor of an updated symbol of healthy nutrition, the new-ish food pyramid (not pictured above) was confusing. This new plate graphic does work, but I'm sad to see the pyramid I grew up with go.<br />
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I was quite surprised by the <a href="http://www.choosemyplate.gov/downloads/MyPlate/2000CaloriesSampleMenus-DG2010.pdf">Sample Menus for a 2000 Calorie Food Pattern</a>. This document can be found on <a href="http://choosemyplate.gov/">ChooseMyPlate.gov</a> under <a href="http://www.choosemyplate.gov/global_nav/media.html">News & Media</a>.<br />
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The menu says that "While this 7-day menu provides the recommended amounts of food and key nutrients, it does so at a moderate cost. Based on national average food costs, adjusted for inflation to March 2011 prices, the cost of this menu is less than the average amount spent for food, per person, in a 4-person family."<br />
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This menu uses over 100 ingredients and quite often just a portion of a canned item... And, while I understand you would need to multiply that quantity by 4 I don't think the math makes this cost effective.<br />
So - I've made a<a href="https://spreadsheets.google.com/spreadsheet/ccc?key=0AkvY8pENOFCOdHNGM09NRHoyNlBqZWV2Ti10UTAyRWc&hl=en_US&authkey=CKG00ocI"> summary of all of the ingredients</a>, and during lunch today I am going to try and price common sizes. What do you think, could you feed your family this 7-day menu on your current grocery budget?Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-64807682532222573022011-05-29T14:00:00.001-04:002011-05-29T14:00:01.973-04:00What a find - recipes from Family & FriendsI've been making the same few dishes over and over again.<br />
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<a href="http://jnjtablefortwo.blogspot.com/2010/08/hamburger-helper-not-in-this-kitchen.html">Skillet Penne & Sausage</a><br />
<a href="http://jnjtablefortwo.blogspot.com/2010/12/delicous-pizza-dough.html">Homemade Pizza</a><br />
<a href="http://jnjtablefortwo.blogspot.com/2010/08/3-enchiladas-verdes.html">Chicken Enchiladas</a> (using canned sauce)<br />
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We love these meals - but I'm itching to make something new!<br />
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This past month, I came across a box of recipes from my bridal shower. It was stashed in my "wedding" closet - with my still muddy wedding dress, dried flowers, saved invitations, programs, & other misc wedding stuff you don't look at after the day is done. My Maid of Honor made sure that I had this library of recipes from family & friends, and I have yet to use it!<br />
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So, in June, I am going to do my best to use recipes provided to me by family and friends.<br />
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Did you send me a recipe? What was it?Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-88418071711540953312011-05-27T16:13:00.001-04:002011-05-27T16:13:00.301-04:00White Chocolate Strawberry Tart of Awesomeness*Note my editor is my wonderful husband, and he simply hasn't had the time to look these over lately, so if you are interested in editing my work let me know. Otherwise enjoy my unedited work until he has time, and keep your editorial comments to yourself.<br />
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I stumbled upon this <a href="http://foodporndaily.com/">site</a>, which I hope won't get my blog blocked from your work browsers.<br />
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They have the most heavenly photos of food, and each image links back to a food blog. <a href="http://www.thegalleygourmet.net/2011/04/strawberry-and-white-chocolate-mousse.html">The Galley Gourmet </a>was home to this decadent dessert - a <a href="http://www.thegalleygourmet.net/2011/04/strawberry-and-white-chocolate-mousse.html">White chocolate Strawberry Tart</a>.<br />
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Just in time for Mother's Day I had found the perfect recipe for my FIL (who is allergic to chocolate). You see, white chocolate is not really chocolate - check out <a href="http://en.wikipedia.org/wiki/White_chocolate">Winkipedia</a> if you'd like to know more.<br />
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I thought my MIL wouldn't mind terribly much if I made a non-chocolate dessert so I got to work.<br />
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And, to top it off my mother would just LOVE this desert, since she is not only a strawberry fan but also dessert fan.<br />
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The dough recipe made quite a bit extra so I found my <a href="http://www.amazon.com/Wilton-Perfect-Results-Round-Quiche/dp/B001392JRE/ref=sr_1_1?ie=UTF8&qid=1306337523&sr=8-1">mini tart set</a> and filled three mini tart pans. Unfortunately only 2 turned out - I think the third had the last bit of dough and it burnt fairly quickly.<br />
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Note: the dough will pull away from the pan a bit as it cooks - and then again when it cools. No worries, the pretty shape seems to hold.<br />
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The mousse was fairly straight forward and the filled tarts set beautifully in the fridge.<br />
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I had found 2lbs of strawberries on sale at the International Grocery (seriously the best place to shop once you find the things you need) So I had more than enough - but I was puzzled. How in the world do you get them to look <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ywys4HWhXfO2q0BNUSODSzA3Dh_7bq2pJzUX0H6Ke57gDZeAGiTmu3NBz370OqWwoUHOMxu3PKWaqd2C8GtUdOhntm4e7NTCKBloLNA7cr3cfyh5rcJ8_iBg3Sg9wFyM9hpiRh1tIqQ/s1600/SWCMTF.jpg">THAT</a> good? I used a small knife and started chopping - I didn't use the rounded "first" cuts - but saved those for <a href="http://jnjtablefortwo.blogspot.com/2010/08/on-road-again-homemade-dessert-in-hotel.html">my favorite on the go dessert</a>. Then, I began to place them tip-out from the outside circle in - and guess what?<br />
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It didn't look too shabby!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidEGgbs8dpF3KOd5nDgQPNyotiqApRW-CQn_zn6A-Ku-koF_sbNNElwkjB677i-TnxoDCInI2KNWECneJPYQOzGwtH1hQALwPn5zsukEMar3udtobRXQZwGCxlYwJ9rgHxtTKKlWN9qdc/s1600/DSC_1313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidEGgbs8dpF3KOd5nDgQPNyotiqApRW-CQn_zn6A-Ku-koF_sbNNElwkjB677i-TnxoDCInI2KNWECneJPYQOzGwtH1hQALwPn5zsukEMar3udtobRXQZwGCxlYwJ9rgHxtTKKlWN9qdc/s320/DSC_1313.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Notice that as you lay the strawberries on-top of each other they tend to tilt upward ... I guess this is normal.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The final touch was a raspberry-lemon, glaze. which is super easy.. simply warm and then brush on.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The only thing I would change is the size of the tart. The tart crust is pretty difficult to cut but easy to chew. This recipe is probably better suited for mini deserts made in a <a href="http://www.amazon.com/Nordic-Ware-Platinum-Nonstick-Tartlette/dp/B00005NCWX/ref=sr_1_3?ie=UTF8&qid=1306337523&sr=8-3">tiny bite-sized tartlet pan</a>. (which I don't have)</div>Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-51011316856422650192011-05-26T16:00:00.003-04:002011-05-26T16:00:05.515-04:00Leftovers: Chicken Salad SandwichStep 1: Make a Passover dinner with homemade chicken broth for <a href="http://jnjtablefortwo.blogspot.com/2011/02/grandmas-matzo-ball-soup.html">grandma's matzo ball soup</a>. Reserve the chicken in a container (with bones and skin removed)<br />
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Step 2: 1/2 an hour before you need to leave for work in-between blow-drying and straightening your hair, start boiling eggs (bring to a boil, set aside for 10 min, ice bath for 5 min)<br />
-finish you hair<br />
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Step 3: take container of leftover chicken out of the fridge and cube about a cup and half.<br />
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Step 4: add the things you love ... in this case 1/3 yellow onion, chives, flat leaf parsley, radishes sliced thinly, and 1/4 -1/2 cup mayo. Close container and shake to mix.<br />
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Step 5: pack the now chilled boiled egg, 1/4 loaf of bread, and finished salad and walk out of the door with 5 mins to spare.<br />
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Step 6: Enjoy.Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0tag:blogger.com,1999:blog-2526174227064290581.post-26416167613132606172011-05-26T10:30:00.000-04:002011-05-26T10:30:02.064-04:00Blueberry Muffins & Boyscout CampI haven't made blueberry muffins in years, but they are my favorite. This past week I made a batch for Jordan and I to take to work for snacks. To make them accessible, I used an empty <a href="http://www.foodnetworkstore.com/p-184729-Tablecraft-Products-Co-Classic-Cake-Stand-with-Cover.aspx?Ntt%3dcake+stand%26Ntx%3dmode%2bmatchall%26Nty%3d1%26Ntk%3dAll">cake stand with cover</a>.<br />
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When I make them, I am reminded of <a href="http://www.ransburgbsa.org/">Ransburg Boy Scout Camp</a>. Yes, I (Jennifer) worked at a boyscout camp during the summer of '01 & '02. It was a wonderful retreat from life here in Indy.<br />
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When I make blueberry muffins I am reminded of walking down to the waterfront to use the kitchen in Enlow Hall. Sometimes after a staff meeting, and sometimes early in the morning so I could share them with friends for breakfast.<br />
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I think I tried every blueberry muffin mix that summer. Here are two I remember ---<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.jiffymix.com/images/img_lt_lg/Blueberry_Muffin_Mix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.jiffymix.com/images/img_lt_lg/Blueberry_Muffin_Mix.jpg" width="189" /></a></div>Jiffy was by far the easiest mix - you see, I didn't have a measuring cup, or a mixing bowl. I had a large cereal bowl, a muffin pan, plastic silverware, and plastic cups. Anything that required straining or calculations wasn't going to work... at least not well. I made this mix so often I could eyeball the ingredients until the consistency "looked right"<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://ecx.images-amazon.com/images/I/51XupFtI21L._SL500_AA300_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://ecx.images-amazon.com/images/I/51XupFtI21L._SL500_AA300_.jpg" /></a></div>This mix was a bit more difficult; first the whole box wouldn't fit in the bowl, and secondly the blueberries needed to be opened and then were supposed to be strained. But, it has streusel topping - so you bet if I had the time, this was the mix I picked up on my Thursday night out.<br />
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I have some fantastic memories of Ransburg, and maybe during one of my long weekends this summer I'll be able to head down and visit.Jennifer Whitthttp://www.blogger.com/profile/06749571387318258360noreply@blogger.com0