tag:blogger.com,1999:blog-24877386751495477272024-03-05T19:17:30.936-08:00Adventures with Nancy RoseBecause it takes a creative village, let's share our best ideas for living la vida loca.Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-2487738675149547727.post-12939687051925903202015-01-16T13:00:00.000-08:002015-01-16T13:00:25.700-08:00Bagel Bites for Fishless Friday<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #274e13;">Cashew Cream Cheese and Smoked Phish Bagel Bites</span></td></tr>
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<span style="color: #cc0000;">Let's call this part 2 in a 2-part series on fantastic fishless recipes. First I gave you my<a href="http://adventureswithnancyrose.blogspot.com/2015/01/two-nut-phish.html"> Two Nut Phish Salad </a>(yum), and today, on a Friday that still has lots of people around the world eating something from the sea, I bring you Cashew Cream Cheese and Smoked Phish Bagel Bites.</span><br />
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<span style="color: #38761d;">Another of my pre-vegan aspiring favorite things to eat was classic bagels and lox. Removing the lox actually doesn't significantly change the deliciousness of that stack of savory delights - fresh bagel, Persian cucumber, Roma tomato, red onion, capers-if-handy, and cream cheese (I've been eating Tofutti brand and love it).</span><br />
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<span style="color: #741b47;">However, a while back I took a class with <a href="http://www.artisanveganlife.com/">Miyoko Schinner</a>, artisan vegan cheese maker, and she showed us how to make "lox" and "cream cheese" starring cashew nuts and nori. First you make a cashew based creamy cheese, then mix in <a href="http://www.melissas.com/Fire-Roasted-Sweet-Red-Bell-Peppers-p/618.htm">roasted red peppers</a>, liquid smoke, nori, and sea salt to taste, and voila, you have a spread that any bagel would be proud to be schmeared with.</span><br />
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<b><i><span style="color: #134f5c;">For Fishless Friday or Sunday Brunch, Cashew Cream Cheese and Smoked Phish Bagel Bites will definitely satisfy your craving for something-from-the-sea. Enjoy! </span></i></b><br />
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<br />Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com2tag:blogger.com,1999:blog-2487738675149547727.post-27853761750469936752015-01-07T10:41:00.000-08:002015-01-07T11:11:17.135-08:00Two Nut Phish Salad (Vegan)This month's food blogger group meetup theme was Vegetarian Brunch, which you know had me jumping for plant-based joy. And what's brunch without a nice cold phish platter, right?<br />
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So I took my Two Nut Salad recipe, shaped it like an actual tuna, surrounded it with slices of a savory wheat/rye with mixed seeds bread, and headed for Judy and Joel's lovely Brentwood home.<br />
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Here's the recipe:<br />
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<u><span style="font-size: large;"><b>Two Nut Phish Salad</b></span> </u><br />
2 cups garbanzo beans, canned or <a href="http://www.melissas.com/Garbanzo-Beans-p/639.htm">Melissa's steamed</a><br />
1/2 cup <a href="http://www.melissas.com/Hazelnuts-p/680.htm">hazelnuts</a>, ground<br />
1/2 cup almonds, ground<br />
1/3 cup carrots, diced<br />
1/3 cup celery, diced<br />
1/3 cup sweet onion, diced<br />
1/3 cup pickle relish<br />
1/2 cup Vegenaise (mayo)<br />
sea salt and fresh ground black pepper<br />
1 1/2 Tablespoons dehydrated sea vegetables or crushed nori (optional) <br />
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Pulse the garbanzo beans in a processor until slightly mashed and flakey - do not take them into hummous territory!<br /><br />
In a large bowl, combine the g-beans with the remaining ingredients and toss to combine. Season with s&p, add more of any ingredient you like, or for that matter you can leave something out and put something else you like in. More Vegenaise probably wouldn't hurt either. (The optional "sea" ingredient is for those who like their salad extra phishy.)<br />
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Form the salad into a fish shape, embellish with cucumber and scallion fins/tails, pluck in a hazelnut eyeball, surround with your favorite bread, crackers, and/or chips, and enjoy. Maybe try and save some for a two nut phish salad sandwich for lunch tomorrow?<br />
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<br />Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com3tag:blogger.com,1999:blog-2487738675149547727.post-87729486038804364192014-12-17T14:02:00.003-08:002014-12-17T14:02:41.516-08:00Holiday ShortcutsYou don't have to bake from scratch to be a star at the holiday cookie exchange.<br />
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These silver & blue hued beauties consist of Betty Crocker Shortbread Cookie Mix, Earth Balance "Butter" sticks for the dough, blueberry jam imported from Italy via the 99 Cents Only Store for the filling, powdered sugar with almond milk and limoncello for the icing, and silver and blue sprinkles for the big finish.<br />
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And you don't have to cook from scratch to create a savory standout for the potluck party. There were a 1/2 dozen recipe requests for my Pesto Antipasto Appetizer (sorry, no picture) that is a simple assemblage of delicious prepared products from <a href="http://www.melissas.com/default.asp">Melissa's:</a><br />
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<a href="http://www.melissas.com/Steamed-Artichoke-Hearts-p/1485.htm">Melissa's Steamed Artichoke Hearts</a> (chopped)<br />
<a href="http://www.melissas.com/Fava-Beans-Steamed-p/153.htm">Melissa's Steamed Fava Beans</a> (rinsed)<br />
<a href="http://www.melissas.com/Fire-Roasted-Sweet-Red-Bell-Peppers-p/618.htm">Melissa's Roasted Red Bell Peppers </a>(chopped)<br />
<a href="http://www.melissas.com/Italian-Pine-Nuts-p/159.htm">Melissa's Pine Nuts</a> (lightly toasted)<br />
<a href="http://www.melissas.com/Basil-Pesto-p/400.htm">Melissa's Basil Pesto </a>(or make your own) <br />
Extra Virgin Olive Oil (I used <a href="http://www.ariannatradingcompany.com/Arianna_Trading_Company/Arianna_Trading_Company.html">Arianna Trading Co.)</a><br />
Preserved Lemon or lemon juice<br />
Fresh or Dried Basil and Oregano<br />
Salt and Pepper<br />
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Use about equal amounts of each of the first 5 items, to end up with the quantity you need based on the number of people you're serving. Add the olive oil, lemon, and pesto to coat, then season to taste with the herbs, salt and pepper. Put the mixture in a serving bowl and surround with roasted garlic bagel chips, crackers, chips, and/or any crostini base you like.<br />
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So channel a little Sandra Lee, use great products from <a href="http://www.melissas.com/default.asp">Melissa's</a>, mix in a dash of your own creativity and flavor preferences, and do something dazzling in your kitchen! Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com0tag:blogger.com,1999:blog-2487738675149547727.post-68026236111506088812014-06-16T16:43:00.000-07:002014-06-16T16:43:02.143-07:00Pimento Cheese Biscuit Sandwiches + Mosaic Garden Art<div style="text-align: left;">
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<tr><td class="tr-caption" style="text-align: center;">Pimento-Cheese Biscuit Sandwiches (Dairy-Free Version)<br />(photo by <a href="http://twobroadstravel.com/about/">Judy Lyness</a>)</td></tr>
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Our recent Los Angeles Food Bloggers' potluck theme was "picnic", and I turned to a recipe that I wrote for <a href="http://www.melissas.com/The-Great-Pepper-Cookbook-p/1451.htm">Melissa's The Great Pepper Book </a>for inspiration. Actually more like imitation, because I pretty much recreated it ingredient for ingredient, with one slight variation. I took the dairy ingredients and replaced them with non-dairy, plant-based equivalents, and not that I make a habit of fooling people, but the bloggers were smacking their lips, totally surprised, when I came clean.<br />
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So whether you need to go dairy-free for health reasons, or want to try dairy-free out of culinary curiosity, you'll find that with a little creativity, ingenuity, experimentation, and all those other reasons why you like to cook in the first place, there isn't anything you can't recreate. I'm not saying that the new version will taste exactly like the old version, but I will say that it will taste good, very good.<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.melissas.com/The-Great-Pepper-Cookbook-p/1451.htm">Buy This Book</a>!</td></tr>
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Here's the original recipe from Melissa's The Great Pepper Book, with substitutions in parentheses. These little one-handed sandwiches would be perfect on paper plates at any picnic, or on a silver platter at your next potluck.<br />
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<u>Pimento-Cheese Biscuit Sandwiches</u><br />
1 can refrigerated buttermilk biscuit dough (dairy-free biscuit dough)<br />
8 ounces cream cheese, softened - about 1 cup (Tofutti cream-cheese)<br />
1/2 cup shredded cheddar cheese - about 2 ounces (Follow Your Heart Vegan Shredded Cheddar)<br />
1/4 cup mayonnaise (Follow Your Heart Vegenaise)<br />
1/2 teaspoon white pepper<br />
1/4 teaspoon salt<br />
4 fresh cherry bell chile peppers, stems and seeds removed, finely diced - about 1/3 cup (or sub red Fresno chiles)<br />
1 large shallot, finely diced - about 2 tablespoons<br />
3/4 cup watercress or arugula (I used arugula)<br />
Fresh cherry bell chile peppers, thinly sliced (optional)<br />
Smoked paprika to taste (new ingredient)<br />
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1. Bake biscuits according to package directions; cool to room temperature.<br />
2. Place cheeses and next 5 ingredients, through shallots, in a food processor or blender; pulse to combine.<br />
3. Add smoked paprika, 1/4 teaspoon at a time, pulse to combine, and add more if desired.<br />
4. Cut biscuits in half. Top biscuit bottoms evenly with cheese mixture and watercress or arugula, and sliced chiles, if desired. Top with biscuit tops. Serve on a silver platter or paper plate - whatever.<br />
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<span style="background-color: #8e7cc3; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><i><span style="color: #38761d;">GARDEN ART</span> </i><i> </i></span><br />
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On an arts & crafts note, I've been making garden mosaics using cement pavers<br />
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with broken china and tiles. Here's the latest one, plus a few others from my succulent growing front yard.<br />
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<br />Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com2tag:blogger.com,1999:blog-2487738675149547727.post-7546381492656333182014-06-06T12:38:00.001-07:002014-06-06T12:38:34.349-07:00Little Free Library, Melissa's and More<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.melissas.com/Sugar-Cane-Swizzle-Stix-p/45.htm">Melissa's Sugar Cane Swizzle Stix </a>Giveway at Camp Blogaway</td></tr>
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I'm baaaaaaaack! Yes, another lost-my-will-to-blog episode has come to an end. Thanks <a href="http://campblogaway.com/">Camp Blogaway</a> and all my fellow bloggers for inspiring me to write on.<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.melissas.com/Plant-Based-411-s/2231.htm">Lemongrass-Ginger Cooler and Vegetarian Bahn Mi</a></td></tr>
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While I still plan to write about food on this blog, I'm happy to announce that I am going to be a featured blogger on <a href="http://www.melissas.com/Default.asp">Melissa's website</a>. As you know I've been a member of the culinary team at Melissa's for several years and now I'm going to be able to reach so many more people with my plant-based eating message. Please check out this month's feature at <a href="http://www.melissas.com/Plant-Based-411-s/2231.htm">Plant-Based 411</a>, including 2 great recipes from Melissa's <a href="http://www.melissas.com/The-Great-Pepper-Cookbook-p/1451.htm">"The Great Pepper Cookbook"</a>. If you already have the book - thanks so much! If you don't, please buy one asap.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sweet as HONEY!</td></tr>
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Another exciting announcement is much more personal. I have a new BFF, her name is Honey, and she's sweet as honey. It's been 4 years since I lost my Poochie, and I'm so glad I waited for Honey to come into my life. I hope you all have sweet friends too.<br />
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<tr><td class="tr-caption" style="text-align: center;">Little Free Library Grand Opening</td></tr>
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Last Saturday I was honored to cut the ribbon at the grand opening of the<a href="http://littlefreelibrary.org/"> Little Free Library</a> in my front yard. Neighbors brought books and enjoyed cookies, extra crunchy peanut butter and guava marmalade sandwiches, and limeade. For those of you who haven't heard about LFL's, they are smallish structures, often built from recycled materials, that house books for you and your neighbors to share on a take-a-book, leave-a-book honor system. <br />
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I built mine with a lot of help from <a href="http://transitionmarvista.blogspot.com/">Transition Mar Vista</a>, plus a repurposed picture frame/glass door, old paint, broken china mosaic tiles, and a little hardware help from a couple of nice handymen.<br />
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<tr><td class="tr-caption" style="text-align: center;">LFL in process (those are cutting boards for shelves)</td></tr>
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Camp Blogaway was about supporting your fellow bloggers . Plant-Based 411 is about sharing recipes and tips on how to eat in a more healthy, endlessly creative, produce centric way. A Little Free Library is about <br />
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reading, sharing, and feeling more "howdy neighbor" than a lot of us do. And a new BFF, like my Honey, is all about compassion, companionship, cuddling, and making sweet memories to always remember.Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com8tag:blogger.com,1999:blog-2487738675149547727.post-56250836594792692832014-02-24T17:16:00.000-08:002014-02-24T17:16:30.702-08:00Makin Fakin Bakin for Meatless Monday<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>It's Meatless Monday so I thought I'd offer up a recipe to magnificently mimic one of meat eater's most favorite meats - bacon. Sometimes I invent recipes. Other times I "borrow" and tweak. This time I just pretty much took the recipe for <a href="http://thesimpleveganista.blogspot.com/2013/05/coconut-bacon.html">Coconut Bacon from The Simple Veganista</a> and made it as-is. The only thing I really changed was cutting the recipe in half because I used<a href="http://www.melissas.com/Dried-Coconut-Chips-p/218.htm"> Melissa's Coconut Chips</a> which come in a 3 ounce package instead of the 7 ounces called for in the recipe.</b></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Bakin' Before Bakin'</td></tr>
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<span style="font-family: Verdana, sans-serif;"><b>Be sure to take note of The Simple V's recipe suggestions at the bottom of her post - they all look amazing. As you can see, my "bakin" came out like Julie's, and as soon as the avocados I just bought are ripe I'll be making a Cobb-ish salad, some split pea soup, and maybe some maple bakin cupcakes. I hope you'll stay tuned .....</b></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Bakin' After Bakin'</td></tr>
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<br />Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com2tag:blogger.com,1999:blog-2487738675149547727.post-66139046241019370772014-02-14T12:45:00.002-08:002014-02-14T12:45:25.190-08:00LOVE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Chocolate Crispy Hearts (vegan)</td></tr>
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Whether it's love for one another, love for you-fill-in-the-blank with your favorite thing, love for animals and the less fortunate, and/or love for yourself, feeling it, sharing it, receiving it, and being grateful for it is what V-Day means to me. You?<br />
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I'm also grateful for the growing (pun) interest in eating a plant-based diet. Whether it's for the animals, for your health, for the environment, or for whatever reason, this movement is going in the righteous direction.<br />
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In order to feel part of today's love fest I had this idea to make something chocolaty that was also vegan and that was also something I haven't eaten in forever because conventional marshmallows are made using gelatin, and gelatin is derived from animal by-products. <span style="font-size: large;"> </span><span style="color: red;">So I'm sending out some love to</span> <a href="http://chicagoveganfoods.com/about/">Chicago Vegan Foods for creating Dandie's vegan and air-puffed marshmallows</a>!<br />
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For your Valentine's Day plant-based eating pleasure I present my Vegan Chocolate Crispy Hearts. Love, sweet love - it's the only thing that there's just too little of.<br />
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<u><b><span style="color: #cc0000;">Chocolate Crispy Hearts</span></b></u> (vegan)<br />
3 Tbsp. Earth Balance buttery sticks<br />
1 pkg. (10 oz.) Dandie's marshmallows<br />
5 cups Three Sisters Cocoa-Snapz (or another chocolate crispy cereal)<br />
1 1/2 cups pecans, toasted and chopped<br />
1 1/2 Tbsp. water<br />
1 1/2 Tbsp. grape seed oil<br />
1 box Baker's semi-sweet baking chocolate squares, melted<br />
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Combine the cereal and pecans in a large bowl and set aside.<br />
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Line a baking pan with parchment paper and lightly spray with cooking oil.<br />
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In a large stock pot, melt the butter on low heat, add the marshmallows, and stir, stir, stir for about 4-5 minutes until the marshmallows are completely melted. Add in the water and oil and stir, stir, stir until the mixture is creamy smooth. Turn off the heat, pour the cereal/pecan mixture into the marshmallow cream a cup or so at a time and stir to incorporate. Be sure to get everything well mixed or it won't hold together.<br />
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Transfer the mixture to the baking pan, spread out to about 1/2-3/4" thick, using a wooden spoon to press down. Set aside to cool. When cool, use a heart-shaped cookie cutter to make individual crispy hearts and set aside. (Sorry, but you'll just have to scarf down the trimmings like I did.)<br />
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Melt the chocolate squares in the microwave according to package directions. Spread melted chocolate over the top of each heart, and set aside to dry/harden. When one side is completely dry, turn the hearts over, remelt the chocolate, and spread chocolate on side 2 and set aside until hardened. If you need to store the hearts, carefully place between parchment paper in a sealed container.<br />
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<span style="color: red; font-size: x-large;">XOXO</span>Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com6tag:blogger.com,1999:blog-2487738675149547727.post-81048587182860425792014-02-06T16:53:00.003-08:002014-02-06T16:53:31.139-08:00Chinese New Year Part 2<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">CNY Slaw</td></tr>
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Our Food Bloggers Los Angeles group gathered last weekend to celebrate all things chocolate and champagne. Since I'd heard through the bloggervine that there would be plenty of both, I decided to give another shout out to Chinese New Year 2014.<br />
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<span style="color: red;">At the <a href="http://techmunchconf.com/">TechMunch</a> blogger conference last week I met some people from the Beyond Meat Company, and since I'm way beyond meat I decided to incorporate one of their great items in a CNY Slaw. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulSawb1aukKbNFx9jFFKI3T5ItqMeZW40f5irgiyZftP_sS258pzFWkaFUEBJtSZgZbWmzCHxTj98mCasmtGCv6QQGxKDOJoJ4Kq3uXeqyEaAaVi0IDCVzv9QT7Gc49SuRS-tNBfTT3hz/s1600/cnyslaw+003.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulSawb1aukKbNFx9jFFKI3T5ItqMeZW40f5irgiyZftP_sS258pzFWkaFUEBJtSZgZbWmzCHxTj98mCasmtGCv6QQGxKDOJoJ4Kq3uXeqyEaAaVi0IDCVzv9QT7Gc49SuRS-tNBfTT3hz/s1600/cnyslaw+003.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CNY Slaw Assemblage</td></tr>
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Basically it's shredded cabbage, shredded carrots, julienne cut red bell peppers, snow peas, celery, and green onion, raw almonds, chow mein noodles, and stir-fried <a href="http://beyondmeat.com/products/grilled/">Beyond Meat Grilled Chicken-Free Strips</a>. A dressing made up of equal amounts of sesame oil and seasoned rice vinegar, plus 2 tablespoons each of teriyaki sauce and sweet chile sauce bring all the classic flavors together. And instead of a recipe you can call it an assemblage.<br />
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<tr><td class="tr-caption" style="text-align: center;">Fantastic FBLA Spread with my little CNY slaw in the bottom left corner<br />Photo stolen from <a href="http://www.shockinglydelicious.com/">Shockingly Delicious</a>' Dorothy Reinhold</td></tr>
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Hopefully I haven't missed the boat on getting this post added to the "blog-hop" for the FBLA group event. (Here's where I could probably use some of that Chinese New Year good fortune.)<br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Click <a href="http://www.shockinglydelicious.com/food-bloggers-l-a-celebrate-chocolate-and-champagne/">HERE</a> for all the chocolate recipes and champagne recommendations from my great FBLA friends! </span>Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com4tag:blogger.com,1999:blog-2487738675149547727.post-8539470959037149472014-01-28T17:40:00.000-08:002014-01-28T17:40:52.430-08:00This Bao's for You<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRemFL025s3gIySbaodv0DKTSKr4UeGiMxBJJr4aV4MMke4JLDOGn7zdS88_HlRWDf_q9PlzkkWeHwHWn_q_kyP31-_Gx0QlZGyaPqhUPSXifEyZWMkOqNsI1aCKGd9wb1beZp1mo3Qw9u/s1600/jackfruitbao+005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRemFL025s3gIySbaodv0DKTSKr4UeGiMxBJJr4aV4MMke4JLDOGn7zdS88_HlRWDf_q9PlzkkWeHwHWn_q_kyP31-_Gx0QlZGyaPqhUPSXifEyZWMkOqNsI1aCKGd9wb1beZp1mo3Qw9u/s1600/jackfruitbao+005.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jackfruit Bao</td></tr>
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<a href="http://www.infoplease.com/spot/chinesenewyear1.html">The Chinese Lunar New Year </a>begins Friday, January 31, honoring the <a href="http://www.infoplease.com/calendar/chinese-zodiac.html">Year of the Horse</a>. The 15-day holiday period includes parades, special meals, gifts to ensure future riches, and symbolic decor based on both ancient Chinese culture and modern, regional traditions. To honor my Jewish-Chinese-food-loving <br />
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ancestors and my vegan aspirations, I've produced these Jackfruit Bao to kick-off my plant-based CNY party.<br />
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Traditional, steamed, pillowy buns filled with bbq p--k are must-haves at dim sum lunches from San Gabriel to Singapore. At 28+ years as a vegetarian (and going strong), I've discovered a fantastic vegan, even more delicious version. This recipe is easier to make than I expected, extremely easy, and tast too, not only suiting my personal eating style perfectly but for anyone else who wants to eat in a healthier way.<br />
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Canned Green Jackfruit in water (available at Asian and Indian markets) is the unbelievable replacement for the filling, not to mention that the jackfruit on its own is fat free and a whopping 120 calories for the entire can. When cooked it produces a shredded meat-like texture and it's neutral flavor absorbs the sauces and seasonings in a beautiful, tasty way. The buns can be purchased already made at an Asian market, but they were really easy to make at home.<br />
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<span style="color: red; font-size: large;"><b style="background-color: white;">Whether you create a banquet, order take-out, see a parade, or exchange gifts for prosperity, I hope you'll </b><b style="background-color: white;">find your own way to celebrate Chinese New Year. Wishing you, your family, and friends a year filled with good fortune and great plant-based food!</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b><u><i>Bao</i></u></b></span><br />
I used this bao/steamed bun recipe: <a href="http://www.theaimlesscook.com/?s=steamed+buns">http://www.theaimlesscook.com/?s=steamed+buns</a>. Easy, great video, just cut the sugar in 1/2)<br />
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<span style="font-family: Verdana, sans-serif;"><b><u>Jackfruit Filling</u></b></span><br />
I used this filling recipe: <a href="http://thejollyfox.com/2013/10/31/jackfruit-char-siu-vegan-manapua/">http://thejollyfox.com/2013/10/31/jackfruit-char-siu-vegan-manapua/</a>, cutting it in half down the line, replacing brown sugar for the white sugar, and adapting the other ingredients based on what I had on hand. <br />
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Both recipes combine to make 16 Jackfruit Bao. Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com2tag:blogger.com,1999:blog-2487738675149547727.post-14003622038686818472014-01-21T16:20:00.000-08:002014-01-21T16:20:14.114-08:00Game Day Nachos <div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Delicious dairy-free, meat-free, wheat-free nachos</td></tr>
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The Super Bowl is coming up soon and while some of you really care about who's in it and who wins it, I'm on team Super Bowl Snacks, which win every time. I'm a big fan of tortilla chips, and an even bigger fan of dousing said chips with tasty Mexican condiments. Condiment doused tortilla chips a la nachos feature ooey gooey cheesy sauce, and since I'm trying to veganize recipes where I can, I've replaced the cheese with this healthier, tastier "Low-Fat Chipotle Nacho Sauce" from <a href="http://www.artisanveganlife.com/">Miyoko Schinner</a>, author of <a href="http://www.artisanveganlife.com/books-dvds/">Artisan Vegan Cheese</a>.<br />
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My go-to chips are the white corn, all natural ones that you can find at the supermarket for $1-$2/bag. Place a handful or two of these on a dinner plate or platter.<br />
Spoon some beans* over the chips.<br />
Spoon some fresh cooked corn (off the cob + grapeseed oil, s&p) over the beans. <br />
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Sprinkle some diced, roasted fresh chiles (charred on the stovetop) over the beans, along with some salt and pepper.<br />
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Pour the hot, creamy nacho sauce over the beans and chips, like they do at your favorite restaurant.<br />
Spoon fresh salsa (Roma tomatoes, scallions, garlic, lime juice, hot sauce, s&p) and diced avocado over the top of the sauce.<br />
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Garnish with fresh cilantro, unless you hate cilantro.<br />
Grab your favorite big game beverage, lots of napkins, and start scooping. Score!!<br />
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*I used a mixture of black beans and blackeyed peas, cooked in water and fresh garlic.<br />
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<tr><td class="tr-caption" style="text-align: center;">Low-Fat Chipotle Nacho Cheese Sauce by Miyoko Schinner</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Low-Fat Chipotle Nacho Cheese Sauce</span><br />
(created by Miyoko Schinner)<br />
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1 cup cooked/mashed butternut squash (I used <a href="http://www.melissas.com/Delicata-Squash-p/200.htm">delicata</a>)<br />
3/4 cup plain, unsweetened (this is key) coconut or soy yogurt<br />
3/4 cup water<br />
1/2 cup brown or white onion, quartered<br />
5 Tbsp. nutritional yeast flakes<br />
1/4 cup raw cashews<br />
3 Tbsp. tapioca flour<br />
1 chipotle pepper in adobo sauce, divided in 1/2<br />
1 tsp. salt or 1 Tbsp. miso paste<br />
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Combine the squash, yogurt, water, onion, nutritional yeast flakes, cashews, tapioca flour, 1/2 the chipotle pepper, and salt in a blender, and process until smooth and creamy.<br />
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Pour the mixture into a 2 quart saucepan and cook over medium heat, stirring frequently, until thick and gooey. Taste and add the remaining chipotle for more heat, and also additional salt if necessary.<br />
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Whisk until you get that great, thick but slightly runny, ooey, gooey nacho sauce consistency and then pour over the already assembled nacho ingredients.<br />
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(Note: Leftover sauce made a delicious, quick mac 'n cheeze.)<br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Be sure to check out <a href="http://www.melissas.com/">www.melissas.com</a> </b></span><b style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">for lots of delicious, healthy, game day ideas!</b><br />
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<br />Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com9tag:blogger.com,1999:blog-2487738675149547727.post-59318133083540754352013-12-30T13:44:00.002-08:002013-12-30T13:44:31.259-08:00Blackeyed Peas = Happy New Year!<div class="separator" style="clear: both; text-align: center;">
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Traditions are an important part of holiday meals, and one Southern mainstay may be worth including in your own celebration. On New Year's day (or thereabouts) it's the eating of the beans, more specifically blackeyed peas, that is a must-eat if you would like good fortune to shower you with coinage.<br />
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For an appetizer you could try a blackeyed pea salsa, and/or for a side dish you might want to go classic with Hoppin' John. I went to my got-to-try-this-recipe-someday file and found a "burger" recipe, staring blackeyed peas, from the <a href="http://chubbyvegetarian.blogspot.com/2013/01/black-eye-burger-easiest-veggie-burger.html">Chubby Vegetarian</a>. It almost looks to easy to be good, but don't let that fool you like it almost fooled me. It's better than good.<br />
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Now I love my store-bought veggie burgers a lot, but I really enjoy (successfully) making recipes from scratch too. You can see from the photo, these babies look like the real deal. Note that whether you use Melissa's Steamed, Shelled, Ready-to-Eat BEP's <a href="http://www.melissas.com/Products/Products/Steamed-Blackeyed-Peas.aspx">http://www.melissas.com/Products/Products/Steamed-Blackeyed-Peas.aspx</a> like I did, or <a href="http://www.melissas.com/Products/Products/Blackeyed-Peas.aspx">Melissa's Blackeyed Peas in a tub</a>, or dried blackeyed peas, or canned blackeyed peas, the key is to mash them until they're the consistency of refried beans. When combined with the oats this will result in the right texture for binding and cooking.<br />
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One recipe makes 4 quarter pounders, or you can divvy it up for more portion controlled patties, or even smaller for sliders. Whichever way you go, select a suitably delicious bun and your favorite condiments - I went with a little Dijon, bbq sauce, mixed greens, red onion, Roma tomato, and <a href="http://followyourheart.com/vegenaise-eggless-mayonnaise/">Vegenaise</a> (it makes everything even more delicious). This way to a good burger, and good fortune:<br />
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<b><u>Good Fortune Blackeyed Pea Burgers</u></b> (a la <a href="http://chubbyvegetarian.blogspot.com/">http://chubbyvegetarian.blogspot.com/</a>)<br />
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1 pkg. Melissa's Ready-to-Eat BEPs or 1 1/2 cups cooked BEPs<br />
1 1/2 cups old-fashioned oats (the 3-5 minute kind)<br />
2 Tbsp. shallots, minced<br />
3/4 cup portobello mushrooms, cooked and diced (optional)<br />
1 1/2 Tbsp. vegetable oil<br />
2 Tbsp. beet juice<br />
2 Tbsp. lite soy sauce<br />
1 tsp. liquid smoke<br />
1 Tbsp. vegetable oil for the pan<br />
garnishes of your choice<br />
<br />
In a medium sized bowl mash the peas until they're the consistency of refried beans. Add in the dry oats and combine. Add the shallots, mushrooms (optional), vegetable oil, beet juice, lite soy sauce, and liquid smoke, and stir together until you get a firm consistency. Taste the mixture and add salt and pepper to taste.<br />
<br />
With damp hands form the mixture into the size patties you desire. Set them aside for at least 15 minutes prior to cooking.<br />
<br />
Add a tablespoon of oil to a saute pan on medium-high heat. When the oil begins to sizzle, add a "burger" to the pan and cook 3-4 minutes per side. Repeat. Then garnish like a fool and enjoy!<br />
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<br />
<b><span style="font-size: large;">Get your New Year's party started with this amazing flashmob performance by The Black Eyed Peas:</span></b><br />
<a href="http://www.youtube.com/watch?v=1aSbKvm_mKA">http://www.youtube.com/watch?v=1aSbKvm_mKA</a><br />
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<br />Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com3tag:blogger.com,1999:blog-2487738675149547727.post-5402025719794052842013-12-18T09:02:00.001-08:002013-12-18T09:05:19.727-08:00Spumoni Shortbread Cookies<h2 style="text-align: center;">
<span style="color: red;"><b>FBLA 2013 Cookie Exchange Recipes</b></span></h2>
<ul>
<li><strong><a href="http://www.cathyarkle.com/shepaused4thought/chai-tea-cookies/" target="_blank">Chai Tea Cookies</a> -- </strong>Cathy Arkle of <a href="http://www.shepaused4thought.com/" target="_blank">She Paused 4 Thought</a> (She also got tired of rolling the dough and refashioned the rest into <strong>Baby Hedgehog cookies</strong>.)</li>
<li> <strong><a href="http://www.shockinglydelicious.com/dorothys-butter-pecan-fudge/" target="_blank">Butter Pecan Fudge</a> -- </strong>Dorothy Reinhold (me!) from <a href="http://www.shockinglydelicious.com/" target="_blank">Shockingly Delicious</a>.</li>
<li><strong><a href="http://www.inerikaskitchen.com/2013/12/antioxidant-chocolate-bark-cherries-blueberries-nuts.html%20%20%20" target="_blank">Antioxidant Chocolate Bark</a> -- </strong>Erika Kerekes (our hostess) of <a href="http://www.inerikaskitchen.com/" target="_blank">In Erika's Kitchen</a>.</li>
<li><a href="http://www.kitchycooking.com/2010/11/sweet-potato-marshmallow-bars-with-white-chocolate-chips/" target="_blank"><strong>Sweet Potato Marshmallow Bars with White Chocolate Chips</strong></a> <strong>-- </strong>Jennifer Richmond of <a href="http://www.kitchycooking.com/" target="_blank">Kitchy Cooking</a>.</li>
<li><strong><a href="http://foodiegoeshealthy.com/rugelach-chocolate-apricot-nut/" target="_blank">Chocolate Chip and Apricot Walnut Rugelach</a></strong> and <strong>Vegan Chocolate Mini Cupcakes ("Naughty & Nice Cookies") -- </strong>Dana of <a href="http://foodiegoeshealthy.com/" target="_blank">Foodie Goes Healthy</a></li>
<li><strong><a href="http://bakethiscake.com/2013/12/08/sponge-drops-with-double-fudge/" target="_blank">Vintage Sponge Drops with Double Fudge Filling</a> -- </strong>Leslie Macchiarella of <a href="http://www.bakethiscake.com/" target="_blank">Bake This Cake</a>.<a href="http://bakethiscake.com/2013/12/08/sponge-drops-with-double-fudge/" target="_blank"> </a></li>
<li><strong><a href="http://twobroadstravel.com/sicilian-christmas-cookies/" target="_blank">Sicilian Christmas cookies</a> -- </strong>Judy Lyness of <a href="http://twobroadstravel.com/" target="_blank">Two Broads Abroad</a>.</li>
<li><strong><a href="http://freshfoodinaflash.com/2013/12/10/sugar-cookies-a-versatile-recipe-for-mix-ins/" target="_blank">Cranberry Orange Walnut Sugar Cookies</a> -- </strong>Patricia Rose of <a href="http://freshfoodinaflash.com/" target="_blank">Fresh Food in a Flash</a>.</li>
<li><strong><a href="http://cookingontheweekends.com/2013/12/brown-butter-pecan-praline-chocolate-chip-cookie-recipe/" target="_blank">Brown Butter Praline Chocolate Chip Cookies</a> -- </strong>Valentina Wein of <a href="http://www.cookingontheweekends.com/" target="_blank">Cooking On The Weekends</a>.</li>
<li><strong><a href="http://www.tastingpage.com/cooking/nut-crisp-chocolate-sandwich/2013/12/9" target="_blank">Mini Chocolate Nut Sandwich Cookies</a> -- </strong>Kelly Page of <a href="http://www.tastingpage.com/" target="_blank">Tasting Page</a>.</li>
<li><strong><a href="http://cheesypennies.blogspot.com/2013/12/you-dont-even-need-cocktail-part.html" target="_blank">Rosemary Raisin Cocktail Shortbread</a> -- </strong>Sharon Graves of <a href="http://www.cheesypennies.blogspot.com/" target="_blank">Cheesy Pennies</a>.</li>
<li><strong><a href="http://ninjabaking.com/saketini-christmas-balls-cookieweek" target="_blank">Saketini Christmas Balls</a></strong>, <strong><a href="http://ninjabaking.com/1-easy-chocolate-macaron-recipe-3-japanese-wine-fillings" target="_blank">Chocolate Macarons with Japanese Wine Cream Centers</a></strong>, and <strong><a href="http://ninjabaking.com/coffee-tea-creative-cookie-exchange" target="_blank">Matcha Green Tea Cookies with Chocolate Centers & Espresso Cookies with Caramel Fillings</a> -- </strong>Kim Watkinson of <a href="http://ninjabaking.com/" target="_blank">Ninja Baking</a>.</li>
<li><strong><a href="http://bumbleberrybreeze.com/2013/11/26/blueberry-coconut-mini-cupcakes/" target="_blank">Blueberry Coconut Mini Cupcakes</a></strong>, <strong><a href="http://bumbleberrybreeze.com/2013/12/11/rainbow-chocolate-bark/" target="_blank">Rainbow Chocolate Bark</a></strong>, and <strong><a href="http://bumbleberrybreeze.com/2013/12/15/gingersnaps-vegan/" target="_blank">Vegan Gingersnaps</a> -- </strong>Judy Weintraub of <a href="http://www.bumbleberrybreeze.com/" target="_blank">Bumbleberry Breeze</a>.</li>
<li><strong><a href="http://lentilbreakdown.blogspot.com/2012/05/chocolate-dipped-apricot-pistachio.html" target="_blank">Chocolate-Dipped Apricots with Pistachios</a> -- </strong>Adair Seldon of <a href="http://lentilbreakdown.blogspot.com/" target="_blank">Lentil Breakdown</a>.</li>
<li><strong>Spumoni Shortbread -- </strong>Nancy Rose Eisman of <a href="http://adventureswithnancyrose.blogspot.com/%20" target="_blank">Adventures with Nancy Rose</a>.</li>
<li><strong><a href="http://nourishnetwork.com/2011/02/21/crispy-oatmeal-chocolate-chip-cookies/" target="_blank">Crispy Oatmeal Chocolate Chip Cookies</a></strong> and <strong><a href="http://nourishnetwork.com/2010/12/13/cardamom-gingersnap-cookies/" target="_blank">Cardamom Gingersnap Cookies</a> -- </strong>Alison Ashton of <a href="http://nourishnetwork.com/" target="_blank">Nourish Network </a>.</li>
<li><strong><a href="http://www.eatsrealfood.com/2013/12/10/gluten-free-pumpkin-oat-bars/" target="_blank">Gluten-Free Pumpkin Oat Bars</a> -- </strong>Alanna Waldron of <a href="http://www.eatsrealfood.com/" target="_blank">Eats Real Food</a>.</li>
<li><strong><a href="https://plus.google.com/u/1/+TanayaGhosh/about" target="_blank">Red Velvet Gooey Butter Cookies</a> -- </strong>Tanaya Ghosh of <a href="http://bit.ly/ARN_TanayasTable_episodes" target="_blank">Tanaya's Table</a>. (Tanaya's Table, the blog, will launch in 2014.)</li>
<li><strong>Black and White Cookies -- </strong>Tina Kil. (Her blog isn’t up yet, but watch for her contributions in the future!)</li>
</ul>
<h2 style="text-align: center;">
<span style="color: red;"><b>Non-Cookie Items</b></span></h2>
<ul>
<li><strong><a href="http://www.cathyarkle.com/shepaused4thought/chiang-mai-chicken/" target="_blank">Chiang Mai Chicken in Endive Spears</a> -- </strong>Cathy Arkle of She Paused 4 Thought.</li>
<li><strong>Seasonal salad -- </strong>Nancy Rose Eisman of Adventures with Nancy Rose.</li>
<li><strong><a href="http://www.kitchycooking.com/2013/12/barrel-aged-sazerac/" target="_blank">Barrel-Aged Sazerac</a></strong> -- Jennifer Richmond of Kitchy Cooking.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_ybQpp-jlMIjijYPCXMaaQYKLD15bRKn-g2uwNeoGhIPZLI_SLIExG_DLxY0AEspyP6VnX3LVZfFR0mnt-Un_XaBi5wSZpzQlVQn7pSzL7W6lBLd91T2S9m_NQtxenvmFJqvD55M4Wu1/s1600/spumoni+001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_ybQpp-jlMIjijYPCXMaaQYKLD15bRKn-g2uwNeoGhIPZLI_SLIExG_DLxY0AEspyP6VnX3LVZfFR0mnt-Un_XaBi5wSZpzQlVQn7pSzL7W6lBLd91T2S9m_NQtxenvmFJqvD55M4Wu1/s320/spumoni+001.jpg" width="239" /></a></div>
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If Santa has a list that he checks twice to see if you've been a naughty or nice food blogger then he probably won't be stopping at my casa this year. The nice bloggers actually post on a regular basis, while the naughty bloggers wait until the local food blogger group (FBLA) that is nice enough to let them be a member has an amazing annual cookie exchange (check) with related recipe round-up that everyone participates in (un-check). <br />
<br />
So I'll try and remedy this by providing my recipe, and I use the term loosely, for the really cool looking and tasty Spumoni Shortbread cookies that I brought to the party:<br />
<br />
1. Make shortbread cookie dough or cheat like me and buy a package of Betty Crocker shortbread cookie mix. Just add butter, or Earth Balance sticks like I did to make the cookies vegan.<br />
<br />
2. Divide the dough in 3 parts and flavor/color each one like so:<br />
A. Maraschino cherries, juice, and red coloring (add almond extract if you have it - I didn't).<br />
B. Pistachio nuts, green coloring, and the aforementioned almond extract.<br />
C. Unprocessed cocoa powder and espresso syrup (or the like).<br />
<br />
3. Place one part at a time on a sheet of parchment paper and form into a narrow rectangle about 1/2" thick. Stack the other 2 parts on top. Wrap and refrigerate several hours - over night is easiest.<br />
<br />
4. Unwrap dough, cut into 1/4" slices, place on a parchment lined baking sheet an inch or so apart, and bake according to package directions.<br />
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5. Remove from oven, let cool on racks, and then spread melted dark chocolate (Valrohna that your friend Judy gave you if you're lucky, or another good quality chocolate) on the chocolate section and let the chocolate set about 30 minutes.<br />
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These cookies are nice to look at and nice to eat. Santa, should I leave a few out for you?<br />
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Real, delicious recipes from the nice FBLA bloggers:<br />
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Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com4tag:blogger.com,1999:blog-2487738675149547727.post-27007367569491380902013-10-03T09:17:00.000-07:002013-10-03T09:17:17.048-07:00READ, EAT, REPEAT<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: large;"><u>I Just Love A Good Mystery</u></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlJBk0eYa_-G6Hrke1_52eo-HFv3RnttCNDLnuVaMUzpsgCDdjRGg56Dyvf0Vtyc_Gc96KQDOKrMXZyrW4XA-hGuzuO5g_W2JPcdAlq1bIFTnt4mXzu_2_Oa1b3rC9f50yuV38JXIi8Nt/s1600/the-analyst.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/AVvXsEjdlJBk0eYa_-G6Hrke1_52eo-HFv3RnttCNDLnuVaMUzpsgCDdjRGg56Dyvf0Vtyc_Gc96KQDOKrMXZyrW4XA-hGuzuO5g_W2JPcdAlq1bIFTnt4mXzu_2_Oa1b3rC9f50yuV38JXIi8Nt/s200/the-analyst.jpg" width="131" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Who doesn't? Although this month's Mystery Book Club selection, Patricia Cornwell's "The Front" was panned by everyone but me. So for a recommendation of a book that everyone gave the thumbs up to, pick up a copy of "The Analyst" by John Katzenbach. It's a psychological thriller reeking with suspense. Other recent reads of mine include "The Last Suppers" by Diane Mott Davidson (a culinary/cozy genre mystery with recipes), and "The Private Patient" by P.D. James, who never disappoints (still reading this one). What have you read lately?</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><u>Joy to the World</u></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>There's a new 99 Cents Only Store in El Segundo. The grand opening was last week and 9 lucky campers (they qeued up outside the store for 3 days) went home with brand new 39" flat screen tv's for only 9 dollars. While I didn't attempt to win one, I <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUfUDHDGshzXV1yTmqnaXtdL3eXvCZFxv4qqninWMosg4pEWXDnO75aGJhvmh9keQ-KNJnjYeILpZP8URaLRqBtUWetOvSQXG0YXwN0hhq5MNYd7cb7ICKMOGAYBmLga6-LMGDH8PTZyM/s1600/99logo.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUfUDHDGshzXV1yTmqnaXtdL3eXvCZFxv4qqninWMosg4pEWXDnO75aGJhvmh9keQ-KNJnjYeILpZP8URaLRqBtUWetOvSQXG0YXwN0hhq5MNYd7cb7ICKMOGAYBmLga6-LMGDH8PTZyM/s200/99logo.png" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.99only.com/">http://www.99only.com/</a></td></tr>
</tbody></table>
was still super excited to shop at this brand spankin' new outlet of one of my favorite retailers. Can I just say 1 pound containers of Earthbound Farms herb/spring mix for 99 cents!</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>What are your favorite retailers?</b></span><br />
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<span style="color: #b45f06; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>CREATE KARMA 2013 IS THIS SATURDAY NIGHT!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29Le5bffr9LD2fvudRNJzwupjS_gAlNcjAl6kIz20YLN_cs1IQviMWcWfHejCtlKmnwdgAI_ATQnhkA9jUwipv52dbDyn1gJSud6QoY5yXzInGa2ujsM-kKv0_Olyw8j95ETuTu8YNtMy/s1600/maille+001.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29Le5bffr9LD2fvudRNJzwupjS_gAlNcjAl6kIz20YLN_cs1IQviMWcWfHejCtlKmnwdgAI_ATQnhkA9jUwipv52dbDyn1gJSud6QoY5yXzInGa2ujsM-kKv0_Olyw8j95ETuTu8YNtMy/s200/maille+001.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Snack at Create Karma Planning Meeting</td></tr>
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</b></span><br />
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<span style="color: #b45f06; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Dog lovers, get yourselves to Culver City this weekend for Create Karma 2013. It's the annual fundraiser for <a href="http://karmarescue.org/news/event_fundraiser_2013.htm">Karma Rescue</a> to help raise much needed money to save dogs from the pound. It's going to be amazing - Southern California's best vegetarian and vegan eats, cocktails/mocktails, drag queen bingo, and plenty of shopping opportunities from the silent auction and BowWOWser boutique. Come for the Dogs - Sit/Stay for the food!</b></span><br />
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<b><span style="color: #38761d; font-family: Trebuchet MS, sans-serif; font-size: large;"><u>October is Vegetarian Awareness Month</u></span></b><br />
<br />
<span style="font-family: Trebuchet MS, sans-serif;">I'm a couple of days late for World Vegetarian Day but that's not a problem because Vegetarian Awareness is being celebrated all month long. And in my world, every day is vegetarian awareness day, and everyday is "Meatless Monday". So in honor of all of that, here's a recipe that is easy, healthy, delicious, and even has an international flair. The recipe features <a href="http://www.melissas.com/Products/Products/Belgian-Style-Leeks.aspx">Belgian Style Leeks</a> and <a href="http://www.melissas.com/Products/Products/Sweet-Red-Kapia-Peppers.aspx">Sweet Red Kapia Peppers</a> from <a href="http://www.melissas.com/">Melissa's</a>, and two kinds of French mustard provided by <a href="http://maille.us/">Maille</a>.</span><br />
<b><span style="color: #38761d; font-family: Trebuchet MS, sans-serif; font-size: large;"><u><br /></u></span></b>
<span style="color: #274e13; font-size: large;"><b><i><u>Tofu Provencale'<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdCCrWHKUWUij3Yn6jXfIWtOvHi_x-ffngRt8BiADTbKzqwMRgIScBScnCj4O6DY_iSFfRID4olqDTZi3-NHJNGvOGWgauo-dDjWWbWxqM1SkOu80DV5QB0RLscdftt6zbp8A0ny9w8Ta/s1600/maille+003.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdCCrWHKUWUij3Yn6jXfIWtOvHi_x-ffngRt8BiADTbKzqwMRgIScBScnCj4O6DY_iSFfRID4olqDTZi3-NHJNGvOGWgauo-dDjWWbWxqM1SkOu80DV5QB0RLscdftt6zbp8A0ny9w8Ta/s320/maille+003.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tofu Provencale'</td></tr>
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</u></i></b></span><br />
<span style="color: #274e13;"><b><i>3 Tbsp. grapeseed or olive oil</i></b></span><br />
<span style="color: #274e13;"><b><i>1 package fresh tofu, extra firm, patted dry and sliced into 1/4" thick squares</i></b></span><br />
<span style="color: #274e13;"><b><i>1 1/2 <a href="http://www.melissas.com/Products/Products/Belgian-Style-Leeks.aspx">Melissa's Belgian Style Leeks,</a> carefully cleaned and sliced into rings</i></b></span><br />
<span style="color: #274e13;"><b><i>3 <a href="http://www.melissas.com/Products/Products/Sweet-Red-Kapia-Peppers.aspx">Melissa's Sweet Red Kapia Peppers</a>. sliced into rings</i></b></span><br />
<span style="color: #274e13;"><b><i>5 <a href="http://www.melissas.com/Products/Products/Baby-Dutch-Yellow-Potatoes.aspx">Dutch yellow potatoes</a>, sliced</i></b></span><br />
<span style="color: #274e13;"><b><i>3 Roma tomatoes, sliced</i></b></span><br />
<span style="color: #274e13;"><b><i>1 Tbsp. Maille Dijon Originale</i></b></span><br />
<span style="color: #274e13;"><b><i>2 Tbsp. Maille Honey Dijon </i></b></span><br />
<span style="color: #274e13;"><b><i>juice of 2 large lemons</i></b></span><br />
<span style="color: #274e13;"><b><i>2 Tbsp. plus 1/2 cup white wine</i></b></span><br />
<span style="color: #274e13;"><b><i>2 Tbsp. fresh tarragon</i></b></span><br />
<span style="color: #274e13;"><b><i>2 Tbsp. capers (optional)</i></b></span><br />
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<span style="color: #274e13;"><b><i>Spread the oil over the bottom of a baking pan.</i></b></span><br />
<span style="color: #274e13;"><b><i>Place the leeks and peppers in the pan. Top with the potatoes, tomatoes, and tofu.</i></b></span><br />
<span style="color: #274e13;"><b><i>Whisk together the lemon juice, mustards, and 2 tablespoons of white wine, until completely blended, then pour the mixture over the other ingredients. </i></b></span><br />
<span style="color: #274e13;"><b><i>Generously season with salt and pepper, then top with the tarragon and capers. </i></b></span><br />
<span style="color: #274e13;"><i><b>Place the pan in the oven at 325 degrees and bake for 20 minutes. Add the remaining 1/2 cup of wine, stir the mixture, and continue baking another 15-20 minutes until the potatoes and leeks are tender. Remove from the oven and serve. <span style="font-size: large;">More white wine anyone?</span></b></i></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><br /></b></span>Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com4tag:blogger.com,1999:blog-2487738675149547727.post-90478734583630490712013-09-23T15:46:00.000-07:002013-09-23T15:46:29.958-07:00GIFTS/GARDENS/GARDEIN - I Live in a 3G World and It's Enough for Me<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif; font-size: large;"><i>CREATE YOUR OWN ANYTHING YOU WANT OR NEED</i></span><br />
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<span style="font-family: Verdana, sans-serif;">To create is to cause to come into being something unique that would not naturally evolve or that is not made by ordinary processes; to evolve from a person's own thought or imagination, as a work of art, an invention, etc.; to cause to happen, bring about, arrange, as by intention or design; to do something creative or constructive.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9O3QOLDEFwj1v-oFoYb7hTenv_vzCpSGLfNPdPE1bbP4-_SvZ5_PT9jrNSGUJdhBcLDQ_0JahZg5Nv7yTacBeH8JOosIZeBp_ContgnsMVA9E5Q88lrM1kJI6VbLUb8z8Jpsw3jL-Emh/s1600/Scan0003.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9O3QOLDEFwj1v-oFoYb7hTenv_vzCpSGLfNPdPE1bbP4-_SvZ5_PT9jrNSGUJdhBcLDQ_0JahZg5Nv7yTacBeH8JOosIZeBp_ContgnsMVA9E5Q88lrM1kJI6VbLUb8z8Jpsw3jL-Emh/s320/Scan0003.jpg" width="232" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Handmade Thank You Card</td></tr>
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<span style="color: #a64d79; font-family: Times, Times New Roman, serif; font-size: large;">Being creative to me also means being productive, and even a little bit of productive artistic expression can wipe away some pesky cobwebs and offer a positive break from negativity. Here's a little card I made to say thanks to Cousin Lee for the beautiful brooch necklace she sent for my recent b-day. </span><span style="font-family: Verdana, sans-serif; font-size: large;"> </span><br />
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<span style="color: #274e13; font-family: Arial, Helvetica, sans-serif; font-size: large;">What's Better Than Lunch </span><br />
<span style="color: #274e13; font-family: Arial, Helvetica, sans-serif; font-size: large;">in a Garden?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImLqnbyRF9mwaRtp6nw72FnM_vofyjosZMsuvoxP3obPVt6uX_YE5UTqaqtorhNMnUAjOauIKFnmIkZCpTJvEOowGtckl-efs_w-y_xm5SLzapg1NfZx600ZSBH3b3wkODrB-xMD6PLX3/s1600/gardein_frz_BflssSlider_US_Sm-225x233.png" imageanchor="1" style="clear: right; display: inline !important; float: right; font-family: 'Trebuchet MS', sans-serif; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImLqnbyRF9mwaRtp6nw72FnM_vofyjosZMsuvoxP3obPVt6uX_YE5UTqaqtorhNMnUAjOauIKFnmIkZCpTJvEOowGtckl-efs_w-y_xm5SLzapg1NfZx600ZSBH3b3wkODrB-xMD6PLX3/s200/gardein_frz_BflssSlider_US_Sm-225x233.png" width="193" /></a><span style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
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That would be lunch at</span> <a href="http://gardein.com/" style="font-family: 'Trebuchet MS', sans-serif;">Gardein</a><span style="font-family: 'Trebuchet MS', sans-serif;">, their Los Angeles Test Kitchen that is. Since Gardein products are so delicious no need to mention the V word. For anyone looking to eat healthier options of some of your favorite foods, or to celebrate Meatless Monday, or to make sure everyone (your V friends and family) gets something tasty and filling to eat, go immediately to your favorite supermarket, find Gardein in the freezer section, take the packages home, and </span><span style="font-family: 'Trebuchet MS', sans-serif;">surprise yourself with the deliciousness. Thanks Gardein for the invite and great food!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2OBCbSXOT7rUucllGNMv2IBMv7MhWi8cayG0OyFkx_2zkoZjUuPm5zoHOsIo8kUkUFFFxQGetE0Yk00juLFjDYzIVvLwKjRzSeJaq_nIPh3gsvcM7jadLWb-qGA5G5C2v4rmmZ38157w/s1600/donorevent+001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2OBCbSXOT7rUucllGNMv2IBMv7MhWi8cayG0OyFkx_2zkoZjUuPm5zoHOsIo8kUkUFFFxQGetE0Yk00juLFjDYzIVvLwKjRzSeJaq_nIPh3gsvcM7jadLWb-qGA5G5C2v4rmmZ38157w/s320/donorevent+001.jpg" width="320" /></a></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This past weekend I had the pleasure of creating the food for a special "thank you" event attended by a group of <a href="http://www.karmarescue.org/">Karma Rescue</a> donors. Held in the garden of a lovely home in Rustic Canyon, the opportunity to serve great vegetarian and vegan food, and having it really well received, added more good karma into the universe. Here are pictures of some of the food, along with the blackboard menus (plywood, primer, blackboard paint, dog biscuits):</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zD8jSo4barH4OaWhrK8uTTR6upeFEh54tV8lq_owvfwFPW7zzch62UaZPyqA5saUgqwYmCtDOhmiFi7C5tL9BBtKouiXNV-xhasg4ABCp0SaQlnETmN_8SSOulhJndEoWh8_inj9fk3c/s1600/donorevent+002.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zD8jSo4barH4OaWhrK8uTTR6upeFEh54tV8lq_owvfwFPW7zzch62UaZPyqA5saUgqwYmCtDOhmiFi7C5tL9BBtKouiXNV-xhasg4ABCp0SaQlnETmN_8SSOulhJndEoWh8_inj9fk3c/s320/donorevent+002.jpg" width="320" /></a></div>
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<span style="color: #4c1130;"><span style="font-family: Verdana, sans-serif;">Two favorite vegan recipes are my Two-Nut Salad and my Lentil and Mushroom Pate', and I'm pleased to say that people were pretty amazed that there was no fish in the salad and no meat in the pate'. The pate was served garnished with diced red onion and pickles, with multi-grain baguette slices. It is also delicious as a sandwich spread, on pumpernickel or rye bread spread with Dijon mustard. Here's the recipe:</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Lentil and Mushroom Pate'</td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u><i><b>Lentil and Mushroom Pate'</b></i></u></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>1 pkg. <a href="http://www.melissas.com/Products/Products/Steamed-Lentils.aspx">Melissa's Steamed Lentils</a></i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>2 shallots, diced</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>1 pkg. <a href="http://www.melissas.com/Products/Products/dried-porcini-mushrooms.aspx">Melissa's Dried Porcini Mushrooms</a>, rehydrated</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>2 Tbsp. Earth Balance</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>vegetable or grapeseed oil for sauteing</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>diced red onion and dill pickle for garnish</i></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Rehydrate the dried mushrooms in hot water to cover for about 15 minutes. </i></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Saute the shallots in a pan for about 2-3 minutes on medium heat. </i></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Reserving the mushroom liquid, add the rehydrated mushrooms to the shallots and stir to combine. </i></span><i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Continue cooking 2 minutes.</i><br />
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<i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Place the lentils into a food processor, then add the sauteed shallots and mushrooms.</i><br />
<i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add the Earth Balance and pulse until smooth. Add a bit of mushroom liquid if necessary to reach the right consistence. Season with salt and pepper.</i><br />
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<i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Transfer mixture to a serving bowl, or mound on a platter, garnish with diced red onion and pickles, and surround with baguette slices and/or crackers. </i><br />
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<span style="color: #073763;"><i><span style="font-family: Verdana, sans-serif; font-size: large;">I hope you found some inspiration in what I've been up to lately. Let me know, ok?</span></i><i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </i></span><br />
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<br />Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com7tag:blogger.com,1999:blog-2487738675149547727.post-45312914250096999782013-09-16T15:19:00.000-07:002013-09-16T15:19:21.670-07:00This and That<h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i style="font-weight: normal;">Up until now my posts have been primarily food oriented, in spite of the "Adventures" in the title. This will now change, because although I believe my recipes are good, there's so much more to share. From today going forward I will offer a few interesting places, people, events, and food (of course) from the last week or so, and hopefully you'll get some ideas to inspire your own comings and goings.</i></span></h4>
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<span style="font-size: large;"><b><u><i><span style="color: #073763;">DESTINATION TERRANEA</span></i></u></b></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Terranea Resort - Palos Verdes, CA</td></tr>
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<span style="color: #0c343d; font-family: Verdana, sans-serif;">Situated on bluffs above the Pacific </span><br />
<span style="color: #0c343d; font-family: Verdana, sans-serif;">Ocean in </span><span style="font-family: Verdana, sans-serif;">Palos Verdes</span><span style="color: #0c343d; font-family: Verdana, sans-serif;">, CA, this 5-diamond </span><span style="color: #0c343d; font-family: Verdana, sans-serif;">resort is a bit of heaven on earth. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Compliments of Terranea</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Catalina's Kitchen at Terranea Resort</td></tr>
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<span style="color: #0c343d; font-family: Verdana, sans-serif;">Last week my mother and I enjoyed a most delightful </span><span style="color: #0c343d; font-family: Verdana, sans-serif;">birthday lunch on the patio of Catalina's Kitchen, one of the resorts many dining options. The view, </span><span style="color: #0c343d; font-family: Verdana, sans-serif;">garden, setting, service, food, and weather were perfect, and a visit to </span>Terranea<span style="color: #0c343d; font-family: Verdana, sans-serif;"> is highly </span><span style="color: #0c343d; font-family: Verdana, sans-serif;">recommended. </span><br />
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<span style="color: #0c343d; font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdV0JLSu6mB9fAABUUO8v_IShkfpfpU89cIm6TBgAk8Tcw9HUPG5woIsSTCbXEtTejSPuk4sayDGIh6URRltoeA5f9oNuRNOx5zAqGDSNdCvFqN-fVIA84mLYsO7Jm-X9t_FjuZnaN0zu/s1600/terranea+018.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdV0JLSu6mB9fAABUUO8v_IShkfpfpU89cIm6TBgAk8Tcw9HUPG5woIsSTCbXEtTejSPuk4sayDGIh6URRltoeA5f9oNuRNOx5zAqGDSNdCvFqN-fVIA84mLYsO7Jm-X9t_FjuZnaN0zu/s200/terranea+018.jpg" width="200" /></a></span></div>
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<span style="color: #0c343d; font-family: Verdana, sans-serif; font-size: large;"><b><i><u>Gifts from the Garden</u></i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4L1EhrKGQSlPHNgTYTncBMAlJYVkiEuqod8zCiIdNlr18VMmRxNCPbzhv2rdqdV4JnWtix2rl0okmK_y1P-Mi3z_d70hq3M8hDrJuAfdXVPs9HBQy2ikoJvS9oPCazuiOVoubS6QMa55/s1600/terranea+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4L1EhrKGQSlPHNgTYTncBMAlJYVkiEuqod8zCiIdNlr18VMmRxNCPbzhv2rdqdV4JnWtix2rl0okmK_y1P-Mi3z_d70hq3M8hDrJuAfdXVPs9HBQy2ikoJvS9oPCazuiOVoubS6QMa55/s320/terranea+008.jpg" width="320" /></a></div>
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<span style="color: #0c343d; font-family: Verdana, sans-serif;">My friend Wendy is never too far from a garden or her kitchen, whipping up homemade breads, jams, and ice creams, often using fresh picked herbs and fruits. As a b-day gift she cleverly took something from the kitchen and something from the garden to create this beautiful, unique planter.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4-q46eFS-mYHSO4KZkoBKMP5OZJj6_9VgBlwnz84BJ2eg2c42S-q-sL9-l0kXjUM6uSxm8YIuAqUi0ey0zXNJde2zv0Bgw4RjA3U-m__hRP2qK3zbkrUoyTqWawcBspWngCvzhc6C5kC/s1600/terranea+011.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4-q46eFS-mYHSO4KZkoBKMP5OZJj6_9VgBlwnz84BJ2eg2c42S-q-sL9-l0kXjUM6uSxm8YIuAqUi0ey0zXNJde2zv0Bgw4RjA3U-m__hRP2qK3zbkrUoyTqWawcBspWngCvzhc6C5kC/s200/terranea+011.jpg" width="200" /></a><span style="color: #0c343d; font-family: Verdana, sans-serif;"></span><br />
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<span style="color: #0c343d; font-family: Verdana, sans-serif;">And while we're in the garden, here's one of the small mosaic planters I </span><span style="color: #0c343d; font-family: Verdana, sans-serif;">recently made. Broken tiles/china, glass beads, paint, and a terracotta pot -</span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif; font-size: large;"><b><i><u>Goodness Grapeness</u></i></b></span><br />
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<span style="color: #0c343d; font-family: Verdana, sans-serif;">When life hands you lots of sweet, juicy, seasonal <a href="http://www.melissas.com/Products/Products/Muscato-Grapes.aspx">Muscato Grapes</a> (from Melissa's), you can whip up a tart or pie, or <a href="http://adventureswithnancyrose.blogspot.com/2011/04/great-way-to-start-your-day.html">Parfait du </a><a href="http://adventureswithnancyrose.blogspot.com/2011/04/great-way-to-start-your-day.html">Jour</a>, or my new favorite morning, noon, and bedtime snack - frozen grapes. </span><br />
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<span style="color: #0c343d; font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkoKGsDPZrKv69zbOs6_1Q4m2bNCHA-iTBAx8WHUyxrOSFF61VI5qi92SK4bwWlh-sJtXfcxduntA8yxDcJf4STq4RGe7s2AfzQgnSqlQUIoMjecaYq2sPi7AzdjuuCBcSMQcUunHSo2I/s1600/terranea+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkoKGsDPZrKv69zbOs6_1Q4m2bNCHA-iTBAx8WHUyxrOSFF61VI5qi92SK4bwWlh-sJtXfcxduntA8yxDcJf4STq4RGe7s2AfzQgnSqlQUIoMjecaYq2sPi7AzdjuuCBcSMQcUunHSo2I/s320/terranea+020.jpg" width="320" /></a></span></div>
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<span style="color: #0c343d; font-family: Verdana, sans-serif;">Like little orbs of grape sorbet, a cupful will last a while and give you lots of grape goodness to enjoy. To freeze grapes, put a piece of parchment paper on a baking sheet and place grapes on the sheet in a single layer. Place in the freezer until the grapes are solid and then transfer the grapes to a freezer bag. What's really cool is that each color (green, red, black) freezes differently, and each has it's own flavor and sweetness.</span><br />
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<span style="color: #741b47; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i><u>Another Contest I Didn't Win But Enjoyed Anyway</u></i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRmujrOMIaqFLcjR8f9tW1-O3T345pw6LFwtouOEDMK9oev-56ElkqD4idkN8MO6dnYoqDuo1K2_5FBtlstMkDjG8ekKIvsB462SOYUeIKL3fSXFNhq0iyYkxVbl_nbj2DUXdbeX3uzgD/s1600/terranea+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRmujrOMIaqFLcjR8f9tW1-O3T345pw6LFwtouOEDMK9oev-56ElkqD4idkN8MO6dnYoqDuo1K2_5FBtlstMkDjG8ekKIvsB462SOYUeIKL3fSXFNhq0iyYkxVbl_nbj2DUXdbeX3uzgD/s320/terranea+001.jpg" width="320" /></a></div>
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<span style="color: #0c343d; font-family: Verdana, sans-serif;">When my friend Valentina of <a href="http://cookingontheweekends.com/">Cooking on the Weekends</a></span><br />
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<span style="color: #0c343d; font-family: Verdana, sans-serif;">had her recent Share the Love Cooking Giveaway, one of her recipes that I prepared was the <a href="http://cookingontheweekends.com/2013/06/meyer-lemon-black-quinoa-plum-and-avocado-salad-recipe/">Meyer Lemon, Black Quinoa, Plum and Avocado Salad</a>. I swapped out the black quinoa with wheatberries, but otherwise it was as-is, incredibly delicious, and a big hit with my arts & crafts gal pals.</span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;">Until next time.....</span><br />
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<br />Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com9tag:blogger.com,1999:blog-2487738675149547727.post-43532404807036898712013-08-20T17:17:00.001-07:002013-08-20T17:17:45.050-07:00Hatch Chiles X 2<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmwjolzfn_7BmSrU1eVEccysat-MkiHaxHM1oe2z4xdyxUhXstK2zXhaYDe1QRMhjb9PqiRVXPWfAHUQ2che1Tpw1wSoQxiOWOXGv-_LZ8U0FxhvWL4PjjQDHfflBbmXWcS65pS6YFOAR/s1600/hatchques+006.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmwjolzfn_7BmSrU1eVEccysat-MkiHaxHM1oe2z4xdyxUhXstK2zXhaYDe1QRMhjb9PqiRVXPWfAHUQ2che1Tpw1wSoQxiOWOXGv-_LZ8U0FxhvWL4PjjQDHfflBbmXWcS65pS6YFOAR/s320/hatchques+006.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Hatch Chile and Nectarine Quesadillas</td></tr>
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I used to be a chile pepper chicken, meaning that I thought my delicate palate couldn't handle the heat. Now I know that chiles are a bit about their heat but a lot more about different nuances of flavor, and that each chile variety offers its own of both. So rather than getting out of the kitchen because I can't stand the heat, I now keep my mind and mouth open to using chiles more often.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxLuigMAtTQW27Qtz4W-qp3QC0HlCjkPlG2ttXo5FBOo0HowGDWlO5pjpZc5B2Rzua9OmeyPArBNFWZzxo3EiX0NJ1j0Nf7ZQFIJ2MvNbFe3E8hDK3ycLXwJNE-QUOuClR6Uxl-kM6qo5/s1600/hatchfest.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="99" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxLuigMAtTQW27Qtz4W-qp3QC0HlCjkPlG2ttXo5FBOo0HowGDWlO5pjpZc5B2Rzua9OmeyPArBNFWZzxo3EiX0NJ1j0Nf7ZQFIJ2MvNbFe3E8hDK3ycLXwJNE-QUOuClR6Uxl-kM6qo5/s320/hatchfest.png" width="320" /></a></div>
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If you like chiles with a range of heat levels, and you like to eat seasonally, have I got a chile for you. <br />
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Available in mild, medium, hot, and someone call the fire department extra hot, Hatch is a newer variety,grown in Hatch, New Mexico, just west of the Rio Grande River. This small village of about 2,000 swells to thousands more for the Hatch Chile Festival held every Labor Day weekend. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTg9rMUyQ8nOkgCa06vHRBAjq0h9RlFLmBTJq_ZxXej_ps_mvQdnHGSOsl54hu6tTXKVcoNxShTwKO7ccoSSDRguCd-wLMWmSh7bVjnmwGCN9XYDd1bh2YIqK3mRXju7WsFigsh27wzZ1/s1600/hatch2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTg9rMUyQ8nOkgCa06vHRBAjq0h9RlFLmBTJq_ZxXej_ps_mvQdnHGSOsl54hu6tTXKVcoNxShTwKO7ccoSSDRguCd-wLMWmSh7bVjnmwGCN9XYDd1bh2YIqK3mRXju7WsFigsh27wzZ1/s320/hatch2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Hatch Chiles</td></tr>
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Similar to the Anaheim, but with thicker skin that makes them perfect for roasting, the Hatch chile has a season is only about 6 weeks long. Hatch aficionados know that you must acquire as many Hatch chiles as you can, pre-roasted or roast them at home, then pack them into your freezer and hopefully they'll last throughout the fall, winter, spring, until August rolls around again.<br />
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While a trip to New Mexico would probably be a lot of fun, you don't have to travel all the way to Hatch to enjoy the 400 year old tradition of roasting and eating Hatch chiles. Thanks to <a href="http://www.melissas.com/">Melissa's</a>, there are roastings at supermarkets throughout the U.S. - <a href="http://www.melissas.com/Products/Products/Hatch-Chiles.aspx">http://www.melissas.com/Products/Products/Hatch-Chiles.aspx</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPy4Eh4-8CJm_UbVUFglP9Yu9wbEqwzV0gL0IeJ6bASDwIWu379Gp4Asmu_UU4YJe6vKcraxR2hUc0P8Aw4M841voxy56lXJUi_WLHxu83iSCFfoby7MzoYMONkHGE4zdrWUrgsynH6Z7/s1600/hatch+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPy4Eh4-8CJm_UbVUFglP9Yu9wbEqwzV0gL0IeJ6bASDwIWu379Gp4Asmu_UU4YJe6vKcraxR2hUc0P8Aw4M841voxy56lXJUi_WLHxu83iSCFfoby7MzoYMONkHGE4zdrWUrgsynH6Z7/s200/hatch+001.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasting in Westchester, CA </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2p7kBHP3z4qMPDxAP6Wc3jOrmTLXSaDId25ns2e0zEqAS5d_Pd_FJeZrxxhfsrItp4MEZl4fRakHC8cNxR_2-IrwJljp-DfBZcwRuL2QfjQ_ZHqXPwXMT7acaYaS3rJm1GNa7OGXxhem8/s1600/hatchques+004.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2p7kBHP3z4qMPDxAP6Wc3jOrmTLXSaDId25ns2e0zEqAS5d_Pd_FJeZrxxhfsrItp4MEZl4fRakHC8cNxR_2-IrwJljp-DfBZcwRuL2QfjQ_ZHqXPwXMT7acaYaS3rJm1GNa7OGXxhem8/s200/hatchques+004.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hatch Chiles Roasting on Stove Top</td></tr>
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For our recent FBLA food blogger potluck, which had a "grilling" theme, I made Hatch Chile and Nectarine Quesadillas. The Hatch chiles were roasted ahead of time on my stove top, then seeded and diced. I brought them to the event with the remaining ingredients and then we grilled the quesadillas outdoors over coals.<br />
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<tr><td class="tr-caption" style="text-align: center;">Hatch Chile and Nectarine Quesadillas</td></tr>
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<u>Hatch Chile and Nectarine Quesadillas</u><br />
6 multi-grain or whole wheat/corn flour tortillas<br />
3 Hatch chiles, roasted, seeded, diced<br />
3 large nectarines, thinly sliced (leave skin on)<br />
1 cup queso fresco or mild feta, crumbled *<br />
1 cup queso Oaxaca, torn into strips, or any melting cheese you like *<br />
3/4 cup diced green onions<br />
3 Tbsp. mango chutney or apricot preserves<br />
grapeseed oil for brushing outside of tortillas<br />
(*I used only shredded soy cheddar & jack cheeses and everyone gave thumbs up)<br />
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Place 3 of the tortillas on your prep surface. Spread a tablespoon full of chutney or preserves over the top of each. Sprinkle some of the cheese over the tortillas, then add the roasted chile strips and sliced nectarines. Sprinkle on the remaining cheese, then the green onion, and then top each with another tortilla. Brush the outside of the tortilla with grapeseed oil before placing on a hot grill. Cook about 8 minutes per side or until cheese is melted and tortilla is slightly crisp. Remove from the grill and when cool enough to handle cut into wedges and serve with your favorite salsa.<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://cookingontheweekends.com/2012/08/friday-flowers-morning-glories-and-roasted-hatch-chile-zucchini-bread/">Roasted Hatch Chile Zucchini Bread from Cooking on the Weekends</a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Left-Shredded Zucchini<br />Right-Roasted Hatch Chiles</td></tr>
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For my "Hatch Chiles X2" I selected something from my friend <a href="http://cookingontheweekends.com/2013/08/cooking-on-the-weekends-first-annual-share-the-love-cooking-giveaway/">Valentina's blog Cooking on the Weekends as part of her first annual Share The Love Cooking Giveaway</a>. Valentina has taken a classic summer staple and given it a spicy spin - <a href="http://cookingontheweekends.com/2012/08/friday-flowers-morning-glories-and-roasted-hatch-chile-zucchini-bread/">Roasted Hatch Chile Zucchini Bread</a>. I made it almost exactly as written except I had to substitute golden brown sugar for the white because that's what I had on hand. Delicious - thanks Valentina!<br />
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<u><br /></u>Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com10tag:blogger.com,1999:blog-2487738675149547727.post-24455734327110800332013-07-26T14:05:00.000-07:002013-07-26T14:05:02.644-07:00Watermelon Month (July is National)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9942TvTxElv-TK91aBefo62kHvQT2b7mtKxEeA9DG6HFE71ZaoCOEAWAdYv7ebcN-dHpgEQl9bug3Wezu2Xzy50ugLW5lK0QHLW9UQ2lKWfaR-896SrqZZLuLE7kavSUAWX-gShVgwKGi/s1600/watermelon+001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9942TvTxElv-TK91aBefo62kHvQT2b7mtKxEeA9DG6HFE71ZaoCOEAWAdYv7ebcN-dHpgEQl9bug3Wezu2Xzy50ugLW5lK0QHLW9UQ2lKWfaR-896SrqZZLuLE7kavSUAWX-gShVgwKGi/s320/watermelon+001.jpg" width="320" /></a></div>
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Nothing says summer like cold, juicy watermelon, especially during the month of July - National Watermelon Month. Lucky for me I had a beautiful, heavy for it's weight specimen sitting in the refrigerator waiting to be carved down to a couple of cold, juicy recipes for the celebration. (Whew, I do hate missing any of the fresh produce holidays, don't you?)<br />
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Did you know watermelon is native to North Africa? So am I! Well, via my mother who was born/raised in Morocco and was whisked away to Chicago by a handsome American sailor, aka my father.<br />
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Another interesting fact is that watermelon is the lycopene (anti-oxidant) leader of the fresh produce world, with lots of vitamin A, B6, C, plus bonus potassium. Since watermelon is 92% water and we can't survive without water, and we're supposed to drink lots of water, why not get some of that water in you with the sweet flavor only watermelon can bring?<br />
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Here's a tidbit that brings us to today's recipes: The very 1st cookbook published in the U.S., in 1796 contained a recipe for watermelon rind pickles. Since I've always wanted to try making these, partly because I hate to waste anything, I found out the way to make modern, quick, refrigerator pickled watermelon rinds and I'm happy to share the recipe below. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9Au6mqw7kM_SOp25q-cPyYnP7cD5fSp6iDJc7H0iA6nWuctNrIvGs5Gvv0nMvshf0haznFaI1E1o33P2rMyRZLXo3uXRFquAUOxfQkQxhoJ0JFIGh-epANVIzLeFL1NG0BPhwgXeiH62/s1600/watermelon+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9Au6mqw7kM_SOp25q-cPyYnP7cD5fSp6iDJc7H0iA6nWuctNrIvGs5Gvv0nMvshf0haznFaI1E1o33P2rMyRZLXo3uXRFquAUOxfQkQxhoJ0JFIGh-epANVIzLeFL1NG0BPhwgXeiH62/s320/watermelon+004.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymt38Xh7pEQhN53HuqftSVTy6Z8v0HVWS83AfwIDVeBx2H5xQPhZFJDWHh0UqIkNo1qr9xnPhyphenhyphenXwwCZH_RMgUn2S6bdR6xFSAVaymWcx5MZ-1TDc3IzNxGdqm3CLfeV8v6OVL3OGKdhr3/s1600/watermelon+003.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymt38Xh7pEQhN53HuqftSVTy6Z8v0HVWS83AfwIDVeBx2H5xQPhZFJDWHh0UqIkNo1qr9xnPhyphenhyphenXwwCZH_RMgUn2S6bdR6xFSAVaymWcx5MZ-1TDc3IzNxGdqm3CLfeV8v6OVL3OGKdhr3/s200/watermelon+003.jpg" width="200" /></a>Not to forget that cold, juicy watermelon flesh, one of my favorite summer refreshers is to put chunks of fresh melon, some grated ginger, and a few fresh mint leaves in a blender and pulse to liquefy. Pour this into a pretty glass about 3/4 full, then add some sparkling water and a fresh mint garnish. A votre sante! <br />
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<u><b><i>Pickled Watermelon Rind</i></b></u><br />
watermelon rind, peeled and cut into cubes<br />
(6 cups total)<br />
4 cups water<br />
3 Tbsp. sea salt<br />
splash of rose water (optional)<br />
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1 cup granulated sugar<br />
3/4 cup apple cider vinegar<br />
1 1/2 cups water<br />
2 star anise<br />
2 one-inch pieces of cinnamon stick<br />
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(<i>Leave a bit of the flesh when peeling the watermelon rind) </i><br />
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Place the peeled and cubed rind in a bowl and add the 4 cups of water. Pour in a splash of rose water plus the salt and stir. Cover the bowl and refrigerate for 24 hours. Drain and rinse well.<br />
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In a stockpot combine the rinsed rind with the sugar, vinegar, water, star anise and cinnamon and bring the mixture to a boil. Remove from the heat and cool completely. Pour into jar(s), seal, and place in the refrigerator for at least 12 hours before serving. I'm planning on serving these with little chunks of fresh, white cheese and olives this weekend.<br />
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<b><i>What will you do with your pickled watermelon rinds?</i></b><br />
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<span style="font-size: large;">More great watermelon info here</span>: <a href="http://www.watermelon.org/">http://www.watermelon.org/</a>Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com2tag:blogger.com,1999:blog-2487738675149547727.post-78198669993519081472013-07-19T15:48:00.003-07:002013-07-19T15:48:55.008-07:00Fresh Figsicles<div class="separator" style="clear: both; text-align: center;">
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Fresh figs are one of summer's most fabulous fruit gifts, and when they come to you as a gift from the <a href="http://californiafigs.com/">California Fig Advisory Board</a>, they're even more fabulous.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzpmHfHRmNDxV2lJo_EJL5FRHbHcIv8N3q19Uc8Hk8o8lid-S-YdaAzrVioNrHPfWbaOBrxBXTGizWKVS69R2BUhtm5CE6YwJScvsRQWA_4S56NkVT5ZyDPjiVb7mmADeiqcjyRgAp8nd/s1600/debenedetto.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzpmHfHRmNDxV2lJo_EJL5FRHbHcIv8N3q19Uc8Hk8o8lid-S-YdaAzrVioNrHPfWbaOBrxBXTGizWKVS69R2BUhtm5CE6YwJScvsRQWA_4S56NkVT5ZyDPjiVb7mmADeiqcjyRgAp8nd/s320/debenedetto.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Calimyrna's from DeBenedetto Orchards on the right<br /><br /><br /></td></tr>
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Now is the time for the plump, beautifully light chartreuse colored Calimyrna variety. Try ever so hard to refrain from eating every last one of them immediately out of hand. With just 3 of these sweet, succulent fruits you can create this cool, refreshing, easy recipe that will make you scream for ice cream - Figsicles, that is.<br />
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<i><u>FIGSICLES (makes 4)</u></i><br />
1 cup almond milk<br />
3/4 cup natural sugar (think I'll try honey next time)<br />
6 oz. Greek yogurt<br />
1 Tbsp. orange blossom water<br />
3 calimyrna figs<br />
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Before you get started on the main recipe, take 1 fig, cut it into little chunks, place on a tray with parchment paper, and freeze (about 1 hour).<br />
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Put the milk and sugar in a saucepan and cook over low heat until sugar is dissolved. Remove from heat, cool to room temperature, and whisk in the yogurt, orange blossom water, and the insides of the 2 remaining figs. Put this mixture in the fridge for about an hour to chill.<br />
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Take your sicle molds (mine has 4) and drop a chunk of frozen fig in the bottom of each. Pour in some of the creamy mixture. Drop in more chunks. Pour in more mixture. Seal the molds and freeze completely.<br />
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For the inspiration recipe, way better pictures, and way cooler looking figsicles visit <a href="http://blogs.kqed.org/bayareabites/2012/08/30/fig-vanilla-and-sour-cream-popsicles/">http://blogs.kqed.org/bayareabites/2012/08/30/fig-vanilla-and-sour-cream-popsicles/</a><br />
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For more info on fresh figs visit <a href="http://www.melissas.com/Products/Products/Figs.aspx">http://www.melissas.com/Products/Products/Figs.aspx</a>.Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com8tag:blogger.com,1999:blog-2487738675149547727.post-40928900311559585822013-07-12T09:09:00.000-07:002013-07-12T09:09:55.265-07:00Celebration Crepes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDpLKTxeCFEVh9SaS8sEqJHQDzC0S_z_CWEBn1nSKbOUqbukbZm207ivYHRjviwA6Lgj-9lI1CZ2HiHclJSL59hau8CPX8fUI56pkxsjACRPYQAeDNV4ikxZQRc_HtKTdK2POwbuFxCW-/s1600/luckyleaf+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDpLKTxeCFEVh9SaS8sEqJHQDzC0S_z_CWEBn1nSKbOUqbukbZm207ivYHRjviwA6Lgj-9lI1CZ2HiHclJSL59hau8CPX8fUI56pkxsjACRPYQAeDNV4ikxZQRc_HtKTdK2POwbuFxCW-/s400/luckyleaf+003.jpg" width="298" /></a></div>
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<br />From Memorial Day through the Fourth of July and up to Labor Day, summer in America has everything colored in red, white and blue. Smack dab in the middle of our own patriotic partying is Bastille Day, a national holiday in France and celebrated by Francophiles all over the world. Taking place this year on Sunday, July 14, Bastille Day commemorates the storming of Bastille prison and the end of the monarchy in 1789, and La Fete Nationale has been a red, white, and blue party once a year ever since.<br />
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For Bastille Day or any tricolor celebration, here's a recipe that combines<br />
<a href="http://www.melissas.com/Products/Products/Crepes.aspx">crepes</a> (Melissa's) and creme fraiche from France, fresh fruit from California,<br />
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and American homegrown strawberry and blueberry pie fillings from<br />
Lucky Leaf for a creamy, fruity, tasty, and fancy holiday dessert. Bon Appetite!<br />
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<b><i><u>CELEBRATION CREPES</u></i></b><br />
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1 package <a href="http://www.melissas.com/Products/Products/Crepes.aspx">Melissa's crepes</a><br />
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1- 8 oz. container of whipped cream cheese<br />
1- 7.5 oz. container of creme fraiche<br />
1-2 Tbsp. honey (to taste)<br />
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1 orange for zest and garnish<br />
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1 can <a href="http://www.luckyleaf.com/Products/#pie-filling">Lucky Leaf premium blueberry pie filling</a><br />
1 can <a href="http://www.luckyleaf.com/Products/#pie-filling">Lucky Leaf premium strawberry pie filling</a><br />
fresh strawberries and blueberries for garnish<br />
confectioner's sugar for garnish<br />
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For the filling, combine the whipped cream cheese, creme fraiche, honey, and 1 tablespoon of orange zest in a bowl and whip to combine. Taste and add more honey and orange zest to taste.<br />
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Assembly line style, lay out the crepes and divide the filling down the center of each one. Take a little of the blueberry filling and spread down one side, and take some of the strawberry filling and spread it down the other side. <br />
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Roll up each crepe, and then get as fancy or as simple as you like. I took a clean, food only paint brush and used the pie filling to paint red and blue lines on the top. Then I sprinkled the white confectioner's sugar over the crepes and garnished each one with a slice of orange, a strawberry, and a couple of blueberries. Oooo, la la!!<br />
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<b><a href="http://www.melissas.com/Products/Products/Crepes.aspx">Melissa's Crepes </a></b></div>
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(<b>For more recipes from Lucky Leaf join the twitter conversation at #luckyleafluckyme</b>)</div>
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<span style="color: #0000ee; font-size: 13px; text-align: center; text-decoration: underline;">*http://www.imagesbuddy.com/images/01/2013/03/youre-invited-to-bastille-day-party.jpg</span><br />
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Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com7tag:blogger.com,1999:blog-2487738675149547727.post-89042788638399209882013-03-15T12:34:00.000-07:002013-03-15T12:34:35.166-07:00All Mixed Up GreensThe folks at Organic Girl asked me if they could send over some of their products and I said "yes, please". They are sponsoring a show on Lifetime TV called "<a href="http://allmixedup.tv/season3/articles/salad_scene_shake_up.php">All Mixed Up</a>" and I think it's great that kale, spinach, and other healthy greens are getting the spotlight. <br />
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So I did my own version of all-mixed-up by taking some of <a href="http://iloveorganicgirl.com/">OG's kale, spinach, and arugula</a> and mixing them all up in a blender with olive oil, garlic, Parmesan cheese,and walnuts to make a gorgeous green pesto, bright in color and fresh flavor. There are so many uses for this tasty dip/sauce/spread - toss with hot pasta or your favorite cooked grains; just say no to mayo and spread on sandwiches for fantastic flavor and color; pesto pizza anyone?<br />
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My first recipe is to take homemade or store bought ravioli (mine are homemade with <a href="http://www.melissas.com/Products/Products/Won-Ton-Wrappers.aspx">Melissa's Won Ton Wrappers)</a>, quick fry them in oil - 2 minutes or so in each side, then serve them on a platter with the 3 Greens Pesto as a fun starter. (Recipe below.)<br />
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The second recipe I created using the 3 Greens Pesto is a pizza using frozen bread dough. Thaw the dough, spread out with your fingers until flattened, let sit 10 minutes, brush with olive oil, bake at 375 degrees about 12 minutes, and remove from the oven. Now for the delicious part - spread the dough with the 3 Greens Pesto, place sliced fresh mozzarella over the pesto, sprinkle rehydrated slivers of <a href="http://www.melissas.com/Products/Products/Dried-Julienne-Tomato-Strips.aspx">sun dried tomatoes</a> over the top, garnish with fresh basil and smoked sea salt. Bake about 15 minutes.<br />
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Maybe you can include 3 Greens Pesto in your St. Patrick's Day celebration?<br />
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<u>3 Greens Pesto</u><br />
2 cups kale<br />
2 cups spinach<br />
2 cups arugula<br />
3/4 cup olive oil<br />
1/2 cups walnuts<br />
1/3 cup Parmesan cheese<br />
salt/pepper<br />
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Process all the ingredients in a blender. Add additional oil and/or water if necessary to reach a creamy consistency.<br />
<br />Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com6tag:blogger.com,1999:blog-2487738675149547727.post-13483246139277382082013-02-11T18:06:00.000-08:002013-02-14T09:28:09.890-08:00Chinese New Year 2013February 10 marked the beginning of Chinese New Year 2013, and people across the universe will be celebrating in a variety of ways. To read more about Chinese New Year, go to this feature from EarthSky <a href="http://earthsky.org/human-world/chinese-new-year-2013-rings-in-year-of-the-snake">http://earthsky.org/human-world/chinese-new-year-2013-rings-in-year-of-the-snake</a>. <br />
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Like most other holidays, food is a big part of everyone's CNY celebration. To learn more about some of the foods associated with Chinese New Year click on this link: <a href="http://chinesefood.about.com/od/chinesenewyear/p/food.htm">http://chinesefood.about.com/od/chinesenewyear/p/food.htm.</a><br />
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In honor of Chinese New Year I decided to make another recipe that I've always wanted to make but thought was too complicated, and I was wrong, again. Please enjoy making this hot, tasty Miso Won Ton Soup for your own celebration.<br />
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<u>Miso Wonton Soup</u> <br />
Broth:<br />
10 cups water<br />
1/2 cup shredded carrots<br />
1/2 cup scallions, cut in thin strips 1" long<br />
1/2 cup celery, sliced<br />
1/2 cup white miso paste <br />
fresh ground black pepper<br />
Filling:<br />
<a href="http://www.melissas.com/Products/Products/Won-Ton-Wrappers.aspx">1 pkg. Melissa's Won Ton Wraps</a> <br />
<a href="http://www.melissas.com/Products/Products/Organic-Tofu-Hawaiian-Style.aspx">1 pkg. Melissa's Organic Tofu (Hawaiian Style)</a><br />
1/2 cup minced carrots<br />
1/2 cup minced chives<br />
1 cup chopped <a href="http://www.melissas.com/Products/Products/Napa-Cabbage.aspx">Napa cabbage</a><br />
1 cup chopped fresh spinach<br />
2 Tbsp. grated fresh ginger <br />
3 Tbsp. soy sauce (low sodium)<br />
1 Tbsp. seasoned rice vinegar<br />
2 Tbsp. sesame oil<br />
1 tsp. corn starch <br />
1 Tbsp. vegetable oil<br />
extra corn starch for won ton staging<br />
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In a mixing bowl, mash up the 2 tofu cutlets, then add in the minced carrots, chives, fresh ginger, Napa cabbage, and spinach and stir to combine. Add the soy sauce, rice vinegar, sesame oil, and corn starch, and mix together. In a saute pan coated with vegetable oil, saute the filling mixture until the cabbage softens and the spinach wilts. Set aside to cool.<br />
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Place 1 won ton wrap at a time on a plate. Using your finger, spread a thin line of water around the edges of the won ton, and place about 1 tablespoon of filling in the center. Starting with one corner at a time, bring up all the sides to meet in the center, squeezing at the top to close. On a sheet of parchment lightly sprinkled with corn starch, place each bundle as they are completed.<br />
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In a large soup pot, add the water, shredded carrots, scallions, and
celery. Bring to a boil. Add the white miso and continue cooking until
the miso has dissolved. Season with fresh pepper and reduce heat to a
slow boil. Carefully place each won ton bundle into the slowly boiling broth and cook about 2-3 minutes. The won tons will rise to the top of the pot.<br />
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Turn off the stove, serve the soup nice and hot, and get your Chinese New Year party started!
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<!-- end InLinkz script -->Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com3tag:blogger.com,1999:blog-2487738675149547727.post-49524884321407167572013-02-05T17:41:00.000-08:002013-02-05T17:41:18.171-08:00Bloody Good Oranges<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Tomato Marmalade with Blood Oranges</td></tr>
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As far as I'm concerned, there hasn't been a bad year for any fruit for a very long time. In fact, I think that every fruit I've tasted over the last few years has gotten better each year. Case in point, the Blood Oranges from Melissa's that are currently on the scene. The color looks fantastic, and the fruit tastes phenomenal. Eaten out of hand is easy and quick and better than ok for eating these ruby-tinged, bright orange orbs. But since this blog usually features recipes, and since I do love to play around with jams, pickles, etc., I found this recipe from Vegetarian Times magazine for an easy <a href="http://www.vegetariantimes.com/recipe/tomato-marmalade-with-blood-oranges/">Tomato Marmalade with Blood Oranges.</a><br />
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<tr><td class="tr-caption" style="text-align: center;">R-Romas, C-Blood Orange Peels, L-Blood Orange Segments</td></tr>
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(Slight variations I made to the recipe were using only blood oranges (3), no lemon, adding a pinch or more of ground cloves, and definitely not "letting the marmalade stand for 2 weeks" but eating it as soon as it wasn't too hot to burn the roof of my mouth.)<br />
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Mostly sweet, but slightly savory, the recipe pares this fabulous citrus with plump, juicy Roma tomatoes to create a thick, glistening concoction you'll want to slather on the nearest piece of bread. You'll probably also want to drizzle some over yogurt or ice cream, spread some between cake layers, drop a little into a salad dressing for a touch of tart sweetness, and spoon some on top of cream or goat cheese with savory crackers on the side for a quick but very nice appetizer.<br />
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Speaking of seasonal citrus, keep your eyes out for some of these other delicious varieties from Melissa's: <a href="http://www.melissas.com/Products/Categories/Citrus.aspx">Pixie, Yosemite Gold, Tahoe Gold, Shasta Gold, and Kishu Tangerines; Kumquats, Sweet Limes, Variegated Calamondin, Mandarinquats, Ugli Fruit, Pummelos, Cocktail Grapefruit; Seedless and Meyer Lemons,</a> just to name a few.<br />
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And here are some citrus prep tips: <a href="http://www.melissas.com/Recipes/Cooking%20Tips/Citrus-Tips.aspx">http://www.melissas.com/Recipes/Cooking%20Tips/Citrus-Tips.aspx</a> <br />
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Oh, and Citrus Man wants to say "hello" and remind you about turning citrus peels into candy -<a href="http://adventureswithnancyrose.blogspot.com/2011/03/very-peeling-candied-citrus.html"> http://adventureswithnancyrose.blogspot.com/2011/03/very-peeling-candied-citrus.html</a><br />
Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com4tag:blogger.com,1999:blog-2487738675149547727.post-52645208326036109232013-01-28T06:00:00.000-08:002013-01-28T07:50:26.587-08:00Happy National Blueberry Pancake Day!<div class="separator" style="clear: both; text-align: center;">
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It's January 28 and I'm celebrating one of my favorite holidays - National Blueberry Pancake Day. I'd like to eat a stack of pancakes filled with blueberries and topped with real maple syrup every day, but I don't. I have probably eaten thousands over the years, from those first, fantastic, steaming cakes filled with just picked blueberries at Lake View Lodge in Paw, Paw, Michigan, to the short stack at the Coffee Company I thoroughly enjoyed recently.<br />
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This year I decided to honor this special day by mixing it up a little and trying a recipe that I've eaten but never made before. For some reason I thought the Dutch Baby Pancake, which is baked in the oven, could only be made by professionals. I was always in awe of the Yorkshire pudding-like puffiness that the pancake rose to, in the melted butter covered cast iron skillet. Covered in a snowy blanket of powdered sugar, then finished off with a squeeze or two of fresh lemon, I thought this is what you order at a restaurant, not what you make at home. I was wrong.<br />
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I adapted a simple recipe I found online, filled it with fresh blueberries and blood orange zest, and seriously I almost jumped for joy when it came out perfect from my very own oven. A sprinkle of that snowy sugar and a few squeezes of blood orange juice and I was in National Blueberry Pancake Day heaven. I can believe I ate the whole thing!<br />
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(Thanks to The Betty Crocker Cookbook via <a href="http://www.completelydelicious.com/">www.completelydelicious.com</a> for the basic recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdWdevYUrTo2vc6C74Mr45VxLYMjIuI_vDAg4si0rHbuLvLDrzfw9RbdcEzBMQVxfoTRRZA42hGIxLczsX1og795LTQItjhJ0Z6jZ7KE5sDByBDM1bbmyky3IgaDWho5cKMJ_OeAw2UIQ/s1600/SDC11801.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdWdevYUrTo2vc6C74Mr45VxLYMjIuI_vDAg4si0rHbuLvLDrzfw9RbdcEzBMQVxfoTRRZA42hGIxLczsX1og795LTQItjhJ0Z6jZ7KE5sDByBDM1bbmyky3IgaDWho5cKMJ_OeAw2UIQ/s200/SDC11801.JPG" width="200" /></a></div>
Thanks to <a href="http://www.melissas.com/">Melissa's Produce Company</a> for the gorgeous, awesomely colored and flavored blood oranges.<br />
Thanks <a href="http://www.driscolls.com/berries/blueberries.php">Driscolls</a> for the star of the show - the pleasingly plump blueberries.)<br />
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P.S. My brilliant friend Dorothy at Shockingly Delicious has a slightly different but equally awesome take<br />
on the day, plus much better pictures - <a href="http://www.shockinglydelicious.com/dutch-baby-oven-pancake-with-blueberries-and-blood-oranges/">http://www.shockinglydelicious.com/dutch-baby-oven-pancake-with-blueberries-and-blood-oranges/</a><a href="http://www.shockinglydelicious.com/dutch-baby-oven-pancake-with-blueberries-and-blood-oranges/">http://www.shockinglydelicious.com/dutch-baby-oven-pancake-with-blueberries-and-blood-oranges/</a><br />
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<u>Blueberry Dutch Baby Pancake</u><br />
2 Tbsp. butter or Earth Balance<br />
2 eggs (thanks Cynthia)<br />
1/2 cup flour (unbleached, all-purpose)<br />
1/2 cup milk<br />
1 tsp. blood orange zest<br />
pinch of sea salt<br />
fresh blueberries<br />
blood orange wedges<br />
powdered sugar<br />
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- Put the butter in a cast-iron or other heavy, ovenproof skillet and put in a 375 degree oven.<br />
- Whisk the flour, eggs, milk, sea salt, and blood orange zest in a bowl until nice and smooth, then toss in some blueberries..<br />
- Carefully remove the pan with the melted butter from the oven, pour in the batter, and swirl it around to cover the bottom of the pan.<br />
- Bake for 25 minutes until the pancake has puffed up the sides of the pan and is lightly golden around the edges and crevices.<br />
- Remove from the oven, sprinkle with powdered sugar, top with extra blueberries, and drizzle with the blood orange wedges. Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com9tag:blogger.com,1999:blog-2487738675149547727.post-73696232095924709502013-01-23T17:19:00.002-08:002013-01-23T17:19:54.305-08:00More Inspiration from 50 Best Plants on the Planet<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmtArjudL5r8Sqcr4ToTn3NVkuYT4XglHBEINNq4vezWvCRGxQxEQM4dkF2hTMRtYjZBaM54JTYIDlGUgVTurirsO0FiyeDfiyibHUpRfmaLxVKIuPMso-Ic4O7toIW-AnBUBJRM1wvyc/s1600/SDC11709.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmtArjudL5r8Sqcr4ToTn3NVkuYT4XglHBEINNq4vezWvCRGxQxEQM4dkF2hTMRtYjZBaM54JTYIDlGUgVTurirsO0FiyeDfiyibHUpRfmaLxVKIuPMso-Ic4O7toIW-AnBUBJRM1wvyc/s320/SDC11709.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Double Kale Pesto Pasta</td></tr>
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In case you haven't heard, Kale is one of <a href="http://www.melissas.com/Products/Products/Melissas-50-Best-Plants-on-the-Planet-Cookbook.aspx">Melissa's "The 50 Best Plants on the Planet".</a> Off the chart amounts of vitamin K, and a great source of vitamins A and C, Kale is super high in fiber and the good amounts of B vitamins in Kale help in balancing blood sugar. Even if you don't quite understand what this means, trust me it's a good thing.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkK6nxSQc1esIHaOTkwv5Z_p7cYZOL_LGD3KOLeykmNW3DuS8oPJA6up0TQKaCsiGLoiRZJsp9lHJX8jWeiaNFKUdYKpC-loeepuJC3ViDryjJUa_gl455qBPJQ2_AUCYKlZXZIq_OldO/s1600/SDC11149.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkK6nxSQc1esIHaOTkwv5Z_p7cYZOL_LGD3KOLeykmNW3DuS8oPJA6up0TQKaCsiGLoiRZJsp9lHJX8jWeiaNFKUdYKpC-loeepuJC3ViDryjJUa_gl455qBPJQ2_AUCYKlZXZIq_OldO/s200/SDC11149.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://adventureswithnancyrose.blogspot.com/2012/03/pixie-tangerine-and-massaged-kale-salad.html">Pixie Tangerine & Kale Salad</a></td></tr>
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Now if you're thinking Kale just has a great personality, think again. Braised or steamed Kale is delicious on its own as a side, or as a flavorful, healthful addition to stews, soups, and sautes. You can roast torn pieces of Kale drizzled with a little oil and smoked sea salt for tasty, crunchy "chips". Appearing in restaurants everywhere, one of the most popular presentations of this green, leafy, nutritional powerhouse is in a fresh salad, where the Kale is cut, dressed, and massaged into tender submission. Embellishments are only limited by your imagination, but do consider some type of citrus, like <a href="http://www.melissas.com/Search-Results.aspx?q=blood+oranges">blood oranges from Melissa's</a>.<br />
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When our Los Angeles Food Blogger group recently got together to celebrate all things Kale, aka Kale-a-palooza, I brought Double Kale Pesto Pasta Salad. The pesto featured 2 types of green kale, plus arugula and cilantro, <a href="http://www.melissas.com/Products/Products/Peptias---Raw-Pumpkin-Seeds.aspx">pepitas</a> instead of pine nuts, and white miso paste instead of Parmesan cheese (not missed whatsoever). Representatives from <a href="http://www.cutnclean.com/">Cut 'n Clean</a> were also there to educate us all about Kale and other leafy greens, including how Kale turns a margarita a vivid and delicious green. Thanks for being there!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOECMEaCCNEQXaMfmvx_awwtjz6I4SYdLXtZQay43oad-KZQ5G79MGfn5so6pyBUgS6HSsqi8LUM53RmG15Alq-K-nAMNHfJyTqjwY1ZUF75kDllcMSmKebjNShZfYg1cZUtu55tXSGMiE/s1600/SDC11732.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOECMEaCCNEQXaMfmvx_awwtjz6I4SYdLXtZQay43oad-KZQ5G79MGfn5so6pyBUgS6HSsqi8LUM53RmG15Alq-K-nAMNHfJyTqjwY1ZUF75kDllcMSmKebjNShZfYg1cZUtu55tXSGMiE/s320/SDC11732.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greens, Beans, Squash & Veggie Sausage</td></tr>
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Going back to <a href="http://www.melissas.com/Products/Products/Melissas-50-Best-Plants-on-the-Planet-Cookbook.aspx">The 50 Best Plants on the Planet</a>, I recently made a plant-based version of Cathy Thomas' Kale and Cannellini Beans with Crumbled Sausage (page 185), substituting Trader Joe's Sausage-less Sausage, adding roasted butternut squash, and Cut 'n Clean's Euro Greens (which includes kale plus Swiss chard, mustard, and turnip greens). Delish!<br />
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By the way, although many recipes call for the leafy part only, it's in the Kale stems where all the beneficial potassium is, so use these in your soup and stew recipes for added nutrition, fiber and texture.<br />
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<u>Double Kale Pesto Pasta</u><br />
pesto ingredients:<br />
1 cup curly leaved kale<br />
1 cup plain leaved kale<br />
1 cup arugula<br />
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1 cup cilantro <br />
vegetable oil<br />
1/2 cup <a href="http://www.melissas.com/Products/Products/Peptias---Raw-Pumpkin-Seeds.aspx">pepitas</a><br />
3 Tbsp. white miso paste<br />
splash of fresh lime juice<br />
salt & pepper <br />
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Process the first 4 ingredients in a blender with enough vegetable oil to make a puree. <br />
Add the miso paste and puree again.<br />
Add the pepitas and lime juice and puree again.<br />
Add salt & pepper to taste. Cover and set aside.<br />
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1 pkg. (12-16 oz.) whole wheat penne pasta (or any pasta you like)<br />
1 pkg. broccoli slaw<br />
1 green bell pepper, cut into julienne strips<br />
3 green onions, cut into julienne strips<br />
2 pkgs. <a href="http://www.melissas.com/Products/Products/Organic-Tofu-Hawaiian-Style.aspx">Melissa's Hawaiian-style Tofu</a>, cut into julienne strips<br />
1/2 cup <a href="http://www.melissas.com/Products/Products/Peptias---Raw-Pumpkin-Seeds.aspx">pepitas</a><br />
3/4 cup fresh cilantro<br />
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Cook the pasta according to package directions. Rinse, drain, and cool to room temperature.<br />
Take half the pesto mixture and blend with the pasta.<br />
Add the vegetables, tofu, and pepitas to the pasta and toss to combine.<br />
Add additional pesto to coat pasta mixture to your liking.<br />
Sprinkle with salt & pepper to taste, garnish with fresh cilantro, and serve. <u> </u><br />
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Makes enough to serve a small army or a group of food bloggers.Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com10tag:blogger.com,1999:blog-2487738675149547727.post-75752335537571916992013-01-04T17:01:00.000-08:002013-01-11T13:38:01.258-08:0050 Best Plants on the Planet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_mAajgesjOfdtBLirXx-KbPelVeGO0jjhvymwPr6ZuqMQ-UjRvPReRHYfAaE_i5Gukyrvrme281h3D3KHKq_Rq_kbpIq1E-CvihLewdgJXkaWunBGJrBJpJu2K4RqmVgO7-rsHpVE-jn/s1600/HNYE.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_mAajgesjOfdtBLirXx-KbPelVeGO0jjhvymwPr6ZuqMQ-UjRvPReRHYfAaE_i5Gukyrvrme281h3D3KHKq_Rq_kbpIq1E-CvihLewdgJXkaWunBGJrBJpJu2K4RqmVgO7-rsHpVE-jn/s200/HNYE.jpg" width="200" /></a></div>
Happy New Year Everyone! If you're as happy as I am that the holidays are over and there isn't a cookie or bundt cake or Christmas pudding in sight, please keep reading.<br />
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We all know January 1 (well really Jan. 2) is the classic target date for eating healthier, hopefully losing some weight, and with some type of exercise you'll actually do as part of the program. It's a new year, a fresh start - if you can think it you can do it.<br />
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The program that has the best chance of succeeding is the one that inspires you to make better/healthier food choices in general, to eat fewer total daily calories, and to step away from the sofa and move your body. No, I will not be coming over to make you exercise or to monitor your calorie intake. However, I will gladly point you in the right direction to making the wisest choices when you are planning out your meals.<br />
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One of the ways to make good food decisions is to know which foods give you the most bang for your buck. These are the foods that pack the biggest nutritional punch, offering health benefits off the charts. Thanks to the folks at Melissa's Produce, who are on a mission to get everyone to eat more fruits and vegetables, their latest book should be your guide. <a href="http://www.melissas.com/Products/Products/Melissas-50-Best-Plants-on-the-Planet-Cookbook.aspx"> "50 Best Plants on the Planet"</a> is filled with interesting info and simple recipes to help you navigate the road to a healthier way of eating.<br />
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I'm going to be using this book a lot, and will share my favorite recipes with you. The first two separate recipes I'm presenting were really born to be together - Sichuan-Style Tofu with Papaya and Green Onions & Sno Pea Stir-Fry with Radishes and Almonds. These 2 recipes are packed with vitamin C, folate, phytochemicals, fiber, iron, vitamin K, antioxidants, minerals, gorgeous color, and great flavors. Here is a picture of the finished platter, with some jasmine brown rice. Why not celebrate National Book Month by getting your own copy of Melissa's <a href="http://www.melissas.com/Products/Products/Melissas-50-Best-Plants-on-the-Planet-Cookbook.aspx">"50 Best Plants on the Planet"</a>. (The recipes are on pages 238 and 300.)<br />
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P.S. Any help you can give <b>me</b> on getting off the sofa and with calorie reduction will be appreciated.<br />
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<br />Nancy Rose Eismanhttp://www.blogger.com/profile/00132038166491861269noreply@blogger.com5