tag:blogger.com,1999:blog-75861693596397318382024-03-21T13:01:39.103-07:00Tasty Makes HappyZoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.comBlogger161125tag:blogger.com,1999:blog-7586169359639731838.post-39117712784889044222017-05-02T22:44:00.000-07:002017-05-02T22:59:30.437-07:00Meatless Zucchini Balls<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKOg5HL4zD-qGy74CB9CraP0dQWVv8YMwU8ctPRL7VPvLl0RXyXSiobxBu73hEMhuJ46eZWIOh3uFyMJZZTTNmaFS9DTUqlo_V6ROFfaHk_knY7BzYUaLCDZJPO9muKmJDYN9NZtOW2Q/s1600/P1500585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKOg5HL4zD-qGy74CB9CraP0dQWVv8YMwU8ctPRL7VPvLl0RXyXSiobxBu73hEMhuJ46eZWIOh3uFyMJZZTTNmaFS9DTUqlo_V6ROFfaHk_knY7BzYUaLCDZJPO9muKmJDYN9NZtOW2Q/s400/P1500585.JPG" width="400" /></a></div>
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<span style="color: blue;"><b><u>INGREDIENTS</u></b>:</span></div>
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<span style="color: blue; font-family: "trebuchet ms" , "verdana" , "arial" , sans-serif;">3 </span><span style="text-align: left;"><span style="color: blue; font-family: "trebuchet ms" , "verdana" , "arial" , sans-serif;">zucchinis</span></span></div>
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<span style="color: blue;"><span style="font-family: "trebuchet ms" , "verdana" , "arial" , sans-serif;">2-3 garlic cloves, minced</span></span></div>
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<span style="color: blue;">3/4 cup bread crumbs</span></div>
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<span style="color: blue;">1/2 cup grated parmesan cheese</span></div>
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<span style="color: blue;">1 egg, beaten</span></div>
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<span style="color: blue;">1 tsp oregano</span></div>
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<span style="color: blue;">salt and pepper to taste</span></div>
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<span style="color: blue;">4-5 Tbsp olive oil</span></div>
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Grate zucchinis over a cheese cloth or paper towel </div>
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Squeeze water out of it. When you think you have squeezed all the water out, there is probably more, so keep squeezing. You can save this zucchini water for another dish that you plan to make in the next coupe of days. It would go well in soups, sauces, rice, or for deglazing the pan. </div>
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What you are left with should look like this, but drier. I should have squeezed mine more. </div>
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Add the rest of the ingredients except the oil and mix well. <br />
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Finally, show your artistic abilities and make round and even zucchini balls.</div>
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Fry them in oil. <br />
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Turn them over and fry the other side very gently so they don't fall apart like mine.</div>
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Add tomato sauce and stir together.</div>
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Serve hot. This alone could be an appetizer dish, or make it a full meal by serving over pasta. </div>
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Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com0tag:blogger.com,1999:blog-7586169359639731838.post-58554980893776464812017-03-26T00:55:00.000-07:002017-03-26T13:09:44.315-07:00SARMAKA<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: large;"><i>SARMAKA</i></span></b> is a sarma made in moussaka style. I didn't feel like rolling chard leaves, so I decided to create this hybrid where I layered sarma ingredients like you would do with moussaka. Coincidentally, my last post was chard sarmas. <br />
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Chard is one of my favorite crops to grow in my garden, because of its versatile use and also because it requires very little care and it doesn't get aphids. I hate aphids. I've been fighting them on my kales and collards. My Brussels sprouts were microscopic in size, and had aphids jammed in between the leaves. After 6 months of care and taking a prime real estate in my garden, I ended up pulling them out and throwing them away without harvesting anything. Meanwhile, my chard has been continuously producing perfect looking leaves for 1.5 years strait, and still going strong. </div>
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The ingredient amounts are arbitrary. It really doesn't matter whether you have more or less of meat, potatoes, rice or chard. As long are you have your sarma ingredients and you're layering them like a moussaka, you can be sure that you are making a sarmaka. </div>
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<span style="color: blue;"><b><u>INGREDIENTS</u></b>:</span></div>
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<span style="color: blue;">1lb ground pork</span><br />
<span style="color: blue;">1lb ground beef</span><br />
<span style="color: blue;">12 small potatoes</span></div>
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<span style="color: blue;">about 30 leaves of Swiss chard (2 bunches)</span></div>
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<span style="color: blue;">1 large onion</span></div>
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<span style="color: blue;">5-6 garlic cloves</span><br />
<span style="color: blue;">1 cup rice</span></div>
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<span style="color: blue;">5-6 tablespoons of oil</span></div>
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<span style="color: blue;">Salt, pepper and paprika to taste</span><br />
<span style="color: blue;">1 cup water</span></div>
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<span style="color: blue;"><u><b>glaze:</b></u></span><br />
<span style="color: blue;">5 Tbsp butter</span><br />
<span style="color: blue;">2 Tbsp flour</span><br />
<span style="color: blue;">1/2 cup milk</span><br />
<span style="color: blue;">1 egg</span><br />
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<span style="color: blue;">Sour cream or yogurt to serve </span><br />
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Heat the oil over medium heat and saute onions and garlic. When onions become translucent, add meat and stir breaking up the chunks. When the meat is cooked (about 10 mins) add rice and continue cooking and stirring for another 10 minutes. Add salt, pepper and paprika. Add water to the mixture, stir and turn the stove off. </div>
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<span style="text-align: justify;">While the meat and rice are cooking, prepare the potatoes and chard. </span></div>
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<span style="text-align: justify;">Slice the potatoes thin. I used the grater to make evenly thin slices. </span></div>
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Wash the chard leaves and cut the stems off. You can also leave them on, but its awkward to work with them, they get in the way. </div>
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Arrange the chard leaves in the bottom on the baking dish. This is going to be your first sarmaka layer. You can even make it double!</div>
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Next, layer of potatoes.</div>
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Then, layer of meat. </div>
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Seconds layer of chard. </div>
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Seconds layer of potatoes. </div>
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Seconds layer of meat.</div>
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Depending on the shape of your dish and what you are trying to build, you can make a 3rd layer, or just use all all your meat in the 2nd layer and then cover with chard and potatoes. Press down with your hands. The card leaves make up look fluffy, but they will cook down, so it's OK if your sarmaka is overflowing at this time. </div>
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Cover it and cook for about 20 mins at 450F in the oven. </div>
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In the meantime, make béchamel sauce. Use the same pan to melt butter, add flour, continuously stirring to break up the clumps, add milk. Once your mixture looks homogeneous (should take about 1-2 mins), turn off the heat. Mix an egg on a bowl, add the béchamel sauce to it, stir together. </div>
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Take the sarmaka out of the oven, uncover, pour over the mix you just made and put it back in the oven, uncovered this time. </div>
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Cook until the potatoes start to brown. Maybe another 20 mins. </div>
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Yum yum yum! Eat with sour cream up top. <br />
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If you are still wondering what is this recipe exactly a hybrid of, here you go:<br />
<a href="http://tastymakeshappy.blogspot.com/2016/10/little-chard-rolls-sarmice.html" target="_blank">chard sarmas</a> AND <a href="http://tastymakeshappy.blogspot.com/2010/07/serbian-moussaka-serbian-musaka.html" target="_blank">Serbian moussaka </a><br />
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Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com0tag:blogger.com,1999:blog-7586169359639731838.post-73448685396225941932016-10-23T10:56:00.000-07:002016-10-23T13:48:48.711-07:00Little chard rolls- Sarmice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;"><i>SARMICE</i></span> (small sarmas) is something we make a lot at home. It is basically ground meat rolled up in leafy greens. There are different kinds of sarmas for different seasons throughout the year. The ones we make in the winter or heavier, greased up inside and out, smoked meat on top, and fermented cabbage is the leaf of choice. Here is a typical <a href="http://tastymakeshappy.blogspot.com/2010/05/sarma-ala-zorana-mama-serbian.html" target="_blank">Serbian sarma recipe</a>. The summer ones are a lot lighter, leafy greens are used, and since there is no sourness of fermented cabbage, we eat them with a little bit of sour cream or yogurt. But they all follow the same basic mechanism of making sarmas. Although a bit tedious to make, this can be a nice creative and tasty weekend activity.</div>
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<span style="color: blue;"><b><u>INGREDIENTS</u></b>:</span></div>
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<span style="color: blue;">1lb ground pork</span></div>
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<span style="color: blue;">about 20 leaves of Swiss chard</span></div>
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<span style="color: blue;">1 leek</span></div>
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<span style="color: blue;">1 shallot</span></div>
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<span style="color: blue;">5-6 garlic cloves</span></div>
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<span style="color: blue;">1 carrot</span></div>
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<span style="color: blue;">5-6 tablespoons of oil</span></div>
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<span style="color: blue;">Salt, pepper and paprika to taste</span></div>
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<span style="color: blue;">Sour cream or yogurt</span></div>
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<span style="color: blue;">1 cup rice</span></div>
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Swiss chard is a very productive and easy to grow cool season crop. I planted it last winter and it's been producing all through summer, which is great. If you don't have your own chard, you can get it at your local farmers market or grocery store.</div>
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First – put the rice to cook as this will take a while, especially if you're using brown rice. It doesn't have to be cooked all the way because it'll continue cooking in the rolls.</div>
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Wash the chard leaves on both sides and cut off the excess stems.<br />
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Cut up garlic, shallots and leak and sauté on medium heat.</div>
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Grate carrot and add to the pan. At this time you can add other vegetables such as zucchini or eggplant if you want to have higher vegetable content.</div>
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Add ground pork and seasoning.</div>
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Mix the meat well and break up the clumps.</div>
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While the meet is sautéing, cook the chard leaves in the pot with about 1 inch of water. You just need to soften them up to gain some flexibility to be able to roll. They are too brittle when they're fresh.</div>
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You don't have to cook them too much. When they wilt and look like this you're done:</div>
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Take the chard leaves out of water and place on a plate.</div>
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Add half cooked rice to the meet. I am using brown rice here which gives it a nice texture.</div>
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Mix well. Taste it to see if you need to add any more salt at this point. Turn off the burner, and now you're ready to roll, literally.</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat the oven to 450 F. Let it heat up while you roll sarmice.</span></div>
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Be gentle with the leaves because they're very fragile and they can break easily. If they do break, don't worry about it they are still very usable. Depending on the size of the leaf, place one or two spoons of meat and rice mixture on the leaf and roll it up folding the sides to prevent the fill from falling out. It will take a few to perfect your rolling technique.</div>
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As you roll sarmas place them in the oven safe dish. If you have any leaves left over, cover your sarmicas with them. They will cook nice and add flavor. Whether you have left over leaves or not just depends on how much fill you put in. </div>
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Rinse the pan with a little bit a water and add it to the baking dish with sarmas. Fill enough water to almost cover them. Covered the baking dish and bake for about 30 minutes. Here I am using the oven time to bake some fresh bread as well.</div>
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Uncover the baking dish and continue baking for another 10 minutes or so to allow the water to reduce, but don't let it dry out completely. You want to keep a little bit of juice.</div>
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Carefully take sarmice out and serve (there are very fragile and after all of this work you don't want to break them now). Serve with yogurt or sour cream and bread on the side.</div>
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I posted a very similar recipe several years ago where the meat used was ground beef and leaves were collard greens. Please visit my friend Natasha's delicious creation <a href="http://tastymakeshappy.blogspot.com/2010/01/sarma-ala-natasa.html" target="_blank">here</a>.</div>
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Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com0tag:blogger.com,1999:blog-7586169359639731838.post-61524864741883150442016-04-23T00:37:00.000-07:002016-04-23T00:37:54.554-07:00Meatballs<div dir="ltr" style="text-align: left;" trbidi="on">
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I make my own bread. Not many things come close to freshly made bread, but as all good things out there, home made bread doesn't stay fresh for long. If not eaten within a couple of days, its just not the same anymore, and then it can be used for french toast or other dishes where the bread is cooked. You don't want to throw away bread that you put your heart and sole in. With a little more effort, it can be transformed into another great meal. </div>
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On one such occasion I had some leftover bread, so I decided to make bread crumbs with it. I cut it up in slices and left it on a paper towel to dry. The drying time will depend on your local climate and humidity. Here in California, it takes about 3-4 days for bread slices to dry. Once it was completely hardened, I used food processor to chop it up. Home made bread crumbs from a home made bread.</div>
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Now I just needed a dish that requires bread crumbs. I settled for meatballs. Why not.</div>
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Below is the list of ingredients I used. You can modify quantities of the main ingredients, and add or take away spices to your liking.</div>
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1 lb ground bison (beef will also do)</div>
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1 lb ground pork </div>
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2 eggs</div>
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1 cup bread crumbs from the prologue</div>
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1 cup milk</div>
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1 cup finely chopped onions</div>
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1/4 cup shopped parsley and fresh oregano</div>
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1 cup parmesan cheese</div>
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3 cloves of garlic, finely chopped</div>
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seasoning: salt and pepper to taste, a pinch of turmeric (it's healthy so I try to put it in anything I can)</div>
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oil (I used avocado oil, but any kind of cooking oil will do)</div>
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First, I seasoned the meat and decided to try mixing it in the Kitchen Aid mixer. It worked well. Still, you need to get your hands dirty a bit later, but this buys you some time.</div>
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While the meat is being mixed, combine the breadcrumbs with milk and let them soak. </div>
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Pick some fresh oregano from the garden.</div>
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Chop onion, garlic, oregano and parsley, scramble the eggs, and shred the parmesan cheese. </div>
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Mix in eggs first, then the rest of the ingredients. I used the lowest setting for mixing. It is not necessary to mix any faster. </div>
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Once you have a homogeneous mixture, as much as meat and chopped veggie mix goes, you can start shaping meatballs. The meat will stick to your hands, so when I do this I keep a bowl with water and wet my hands for each meatball. It really helps with sticking. </div>
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Here they are. All of them.</div>
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Heat up the oil in the pan and fry the meatballs. On all sides. </div>
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At this point you can choose to pack some meatballs away and freeze them for later. A great way to make two meals at the same time and at the cost of only one mess.</div>
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I added tomato sauce to the remaining meatballs for the immediate meatball experience.</div>
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Cook some spaghetti and pour the wine, and- dinner is served!</div>
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Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com0tag:blogger.com,1999:blog-7586169359639731838.post-89339699958093703382014-10-18T10:11:00.000-07:002015-12-09T11:03:30.376-08:00Brussels Sprouts with Bacon<div dir="ltr" style="text-align: left;" trbidi="on">
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Having such incredible health benefits and being available in most grocery stores, there is no reason brussels sprouts are not be found more often on our dinner menus. With their anti cancer, anti inflammatory and antioxidant powers, you will not regret adding these tasty cruciferous to your diet.</div>
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Cooking brussels sprouts is quick and easy and makes it a perfect after work meal.</div>
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<span style="color: blue;"><u>For this recipe you will need:</u></span></div>
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<span style="color: blue;">brussels sprouts</span></div>
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<span style="color: blue;">garlic</span></div>
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<span style="color: blue;">bacon</span></div>
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<span style="color: blue;">salt, pepper, paprika, and turmeric to taste</span></div>
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<span style="color: blue;">avocado oil</span></div>
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I did not put any measures in the ingredient list- you can put as much of each ingredient as you want and you won't go wrong.</div>
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Cut brussels sprouts in halves and steam for about 6-7 minutes. If you don't have a steamer, you can just boil them in water. </div>
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While the brussels sprouts are cooking, cut up some good smoked bacon and fry it until crispy or to your own liking.<br />
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Add oil and minced garlic and sauté with bacon for 5 minutes. I use avocado oil for cooking but you can use any oil you want. Coconut oil also works well for cooking. </div>
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Add brussels sprouts and season with spices. Mix it around so they get coated evenly with spices. Continue sautéing for about 10 minutes.</div>
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Serve warm.<br />
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This dish makes good leftovers and it great the next days as well.<br />
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Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com0tag:blogger.com,1999:blog-7586169359639731838.post-49218505428567485402013-08-15T00:00:00.001-07:002013-08-26T22:52:49.855-07:00Cooking with leftovers<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLG0q4YmrNDO9NxeJS05KlKcZt8xEKi-oUttRl1OIzNFk6hrNeuYZ_-XGhW3nAnWutC5Xcwv-PD2ZNVQd1f47Vj70n6gwwOmon-PEvrkhFar0l2GLMa05EMuXByQ4f5c8af3uCo8z6fo/s1600/P1090718.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLG0q4YmrNDO9NxeJS05KlKcZt8xEKi-oUttRl1OIzNFk6hrNeuYZ_-XGhW3nAnWutC5Xcwv-PD2ZNVQd1f47Vj70n6gwwOmon-PEvrkhFar0l2GLMa05EMuXByQ4f5c8af3uCo8z6fo/s400/P1090718.JPG" /></a><br />
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Got some leftover tomato salad from your super tasty home gown garden that you don't want to waste? Cook it!</div>
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I made one such salad last week that consisted of cherry tomatoes, basil, salt and olive oil. I stored the leftovers in the refrigerator to possibly eat them later, but salads just don't loos as appetizing the next day. I was determined not to throw this salad away after I already put 5 months of hard work into growing the tomatoes. </div>
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So, here is what I did. Cut up some garlic and onions (as much as you want, and depending on how much you overestimated your guests' appetite- I used 2 cloves of garlic and about 1/8 of an onion, also a left over from something else), and heat some oil in a pan. I use avocado oil for high heat cooking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAhH5NTWRwvFUrIwnR-Js2Z0SrCkIJuWM58oabbTf8xSRVIVhpTbOWT3OspK6C42pOXWHB8nPZ7iAyiECaNmWb_aPMzqUbbkWFOKwQnObRBXbPX4lYsUv45Hr6zTpRJ25E2BksZDHwng/s1600/P1090709.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAhH5NTWRwvFUrIwnR-Js2Z0SrCkIJuWM58oabbTf8xSRVIVhpTbOWT3OspK6C42pOXWHB8nPZ7iAyiECaNmWb_aPMzqUbbkWFOKwQnObRBXbPX4lYsUv45Hr6zTpRJ25E2BksZDHwng/s400/P1090709.JPG" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7HljPOmOSv_C68bedVyWJe8jTx5sVJ3w7DRJ-Eoo-brJgo7GlrAQ0FOi5iVKe_i5FdKFa_fuuLDszpqScE467uev9HIMYbfOQQyGh7pdN9U8r4MT2uOqYpP14I5Kbx28ghyVUvEiNTo/s1600/P1090712.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7HljPOmOSv_C68bedVyWJe8jTx5sVJ3w7DRJ-Eoo-brJgo7GlrAQ0FOi5iVKe_i5FdKFa_fuuLDszpqScE467uev9HIMYbfOQQyGh7pdN9U8r4MT2uOqYpP14I5Kbx28ghyVUvEiNTo/s400/P1090712.JPG" /></a><br />
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When the onions start turning translucent, pour in your salad and cook it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9_BEOhGmLDH4hKMrBVjS4d8_sY06C_KJ2iRAfx1N1c6Te1hNWKO6ghyphenhyphenHHRp8euApIrSNjYILHiWMmsUp9vQyyz0kwWlbmZsI4k6-sjtN0ndZ1zhAW4c3Ckht76gz1ddiaaOZe401_QE/s1600/P1090717.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9_BEOhGmLDH4hKMrBVjS4d8_sY06C_KJ2iRAfx1N1c6Te1hNWKO6ghyphenhyphenHHRp8euApIrSNjYILHiWMmsUp9vQyyz0kwWlbmZsI4k6-sjtN0ndZ1zhAW4c3Ckht76gz1ddiaaOZe401_QE/s400/P1090717.JPG" /></a> </div>
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As the tomatoes get cooked down, your sad tomato salad will turn into a super yummy tomato sauce. At this point, you may want to taste your new creation and see if it needs more salt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MY6btv-i6-XQdr8vJGj_LefsJCDYV4NPexwRg_OvfI7tIl8PBzWG8E9vunVWZOHhAiVdg9AWK_IIRfHK6k_3ZAspWpS9yXfb-UFukS57oYEQdkR-VANIFa8f7pgnKYcWxGT_PXP0WQs/s1600/P1090724.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MY6btv-i6-XQdr8vJGj_LefsJCDYV4NPexwRg_OvfI7tIl8PBzWG8E9vunVWZOHhAiVdg9AWK_IIRfHK6k_3ZAspWpS9yXfb-UFukS57oYEQdkR-VANIFa8f7pgnKYcWxGT_PXP0WQs/s400/P1090724.JPG" /></a><br />
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While your sauce is cooking, boil some water for the pasta. If your sauce looks ready but you somehow forgot to cook the pasta in time, cover the sauce while you get your pasta ready so that it doesn't dry out.</div>
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This tomato sauce was one of the better ones. I make different kinds of tomato sauces for pasta, and I gotta say that the sauce made from fresh tomatoes (especially from a heirloom variety) cannot compare to the one made from canned tomatoes. Its just not the same. So, go fresh!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHV0t7yKzj88I57IQPhM_nV3eDuAO8ODLTi02N50CyNK-o6wJWRBcCAj-kkYutXnTnWzghR3sS7NfRnmpTgHK3STP1Bc-vyUmOG96pS1wkAlSflcMi99DoIBhKCXsmIxogUD0V8QkHRo/s1600/P1090729.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHV0t7yKzj88I57IQPhM_nV3eDuAO8ODLTi02N50CyNK-o6wJWRBcCAj-kkYutXnTnWzghR3sS7NfRnmpTgHK3STP1Bc-vyUmOG96pS1wkAlSflcMi99DoIBhKCXsmIxogUD0V8QkHRo/s400/P1090729.JPG" /></a><br />
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This also makes great 2nd degree leftovers to take to work for lunch the next day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBIVJtgY3SeIfct01zoI4sl9r3TNBK3HzIEjLU8i0-xs60IljtQ0huFytYOSOlXPD-HHJ6k1s61-kZAlAl4AJd3yYHcP8oHDAjQpSjM2NMZYX5SQ0oK1GgZdc_SZTZFXF7a4mlVKqaHI/s1600/P1090735.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBIVJtgY3SeIfct01zoI4sl9r3TNBK3HzIEjLU8i0-xs60IljtQ0huFytYOSOlXPD-HHJ6k1s61-kZAlAl4AJd3yYHcP8oHDAjQpSjM2NMZYX5SQ0oK1GgZdc_SZTZFXF7a4mlVKqaHI/s400/P1090735.JPG" /></a><br />
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Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com0tag:blogger.com,1999:blog-7586169359639731838.post-67693096392377311612012-10-24T14:06:00.000-07:002012-10-24T14:06:03.750-07:00Taste of home sweet home- roasting peppers<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-p7hRiZ8LvKO9NtcTptdIqsVwid7x9B8E4UI6G_1SXvmICllwC20gbfnPZfEcQDSzPMiRT_1Rn2s_phPST5i5PLg8GQDciNsanRlzZjBJMcXiRD4O_fdUmpT7uFMYiZkbD9u93Flr8qQ/s1600/IMG_0750.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-p7hRiZ8LvKO9NtcTptdIqsVwid7x9B8E4UI6G_1SXvmICllwC20gbfnPZfEcQDSzPMiRT_1Rn2s_phPST5i5PLg8GQDciNsanRlzZjBJMcXiRD4O_fdUmpT7uFMYiZkbD9u93Flr8qQ/s400/IMG_0750.JPG" /></a> </div>
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Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com2tag:blogger.com,1999:blog-7586169359639731838.post-89899122499243311162012-08-25T23:58:00.001-07:002012-08-26T00:07:59.419-07:00Wild Blackberry Cobbler<div dir="ltr" style="text-align: left;" trbidi="on">
<img alt="" height="267" src="http://lh3.ggpht.com/-3Cf6B01YTHU/UDnExST0iBI/AAAAAAAAiiY/9L2MovB6A2Y/%25255BUNSET%25255D.jpg" style="display: block; margin-left: auto; margin-right: auto;" width="400" /><br />
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<span style="font-family: Verdana, sans-serif;">I got a ton of blackberries form my coworker the other day. I was looking for ideas what to make with them. I don't often make deserts so I was looking for something easy. Cobbler! It is the easiest desert to make and it is delicious.</span></div>
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<span style="color: #993366; font-family: Verdana, sans-serif;">INGREDIENTS:</span><br />
<ul>
<li><span style="color: #993366; font-family: Verdana, sans-serif;">2 cups blackberries</span></li>
<li><span style="color: #993366; font-family: Verdana, sans-serif;">1 cup flour</span></li>
<li><span style="color: #993366; font-family: Verdana, sans-serif;">1 1/2 tsp baking powder</span></li>
<li><span style="color: #993366; font-family: Verdana, sans-serif;">1 tsp salt</span></li>
<li><span style="color: #993366; font-family: Verdana, sans-serif;">1 1/4 cup sugar</span></li>
<li><span style="color: #993366; font-family: Verdana, sans-serif;">1 stick of butter</span></li>
<li><span style="color: #993366; font-family: Verdana, sans-serif;">1 cup milk</span></li>
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<span style="font-family: Verdana, sans-serif;">Wash the blackberries and drain. </span><br />
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<span style="font-family: Verdana, sans-serif;"><img alt="" height="267" src="http://lh3.ggpht.com/-4GSB3HYQxaI/UDnDmFrtzwI/AAAAAAAAig4/FaobMUGfuDU/%25255BUNSET%25255D.jpg" width="400" /></span></div>
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<span style="font-family: Verdana, sans-serif;">Mix the dry ingredients together. Use only 1 cup of sugar for this and leave the 1/4 cup for later.</span></div>
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<span style="font-family: Verdana, sans-serif;"><img alt="" height="267" src="http://lh4.ggpht.com/-YFYW_yVssrw/UDnD6T8NHmI/AAAAAAAAihI/rO9IC2vVDk0/%25255BUNSET%25255D.jpg" width="400" /></span></div>
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<span style="font-family: Verdana, sans-serif;"><img alt="" height="267" src="http://lh3.ggpht.com/-DZ_xPM1BmQY/UDnEDOFV8uI/AAAAAAAAihY/97HoaY2STVc/%25255BUNSET%25255D.jpg" width="400" /></span></div>
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<span style="font-family: Verdana, sans-serif;">Melt the buter in the microwave and stir in. Stir in the milk as well.</span></div>
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<span style="font-family: Verdana, sans-serif;"><img alt="" height="400" src="http://lh3.ggpht.com/-lle5egODGWI/UDnEGQKc3VI/AAAAAAAAihg/pHczCu_DFLg/%25255BUNSET%25255D.jpg" width="267" /></span></div>
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<span style="font-family: Verdana, sans-serif;"><img alt="" height="267" src="http://lh5.ggpht.com/-PLflWHS-88U/UDnEJ0eUwpI/AAAAAAAAiho/n7NUnF2_if4/%25255BUNSET%25255D.jpg" width="400" /></span></div>
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<span style="font-family: Verdana, sans-serif;">Grease the pan (you can use the leftover butter on the wrapper for this), and pour in the mix. </span></div>
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<span style="font-family: Verdana, sans-serif;"><img alt="" height="267" src="http://lh4.ggpht.com/-1tqOx_fTY_4/UDnEanDsnqI/AAAAAAAAihw/dZp5MqtpvQE/%25255BUNSET%25255D.jpg" width="400" /></span></div>
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<span style="font-family: Verdana, sans-serif;">Sprinkle blackberries on top, evenly. </span></div>
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<span style="font-family: Verdana, sans-serif;"><img alt="" height="267" src="http://lh4.ggpht.com/-vCIYHY3UmLI/UDnEfVspszI/AAAAAAAAih4/DMyVZnAqzpM/%25255BUNSET%25255D.jpg" width="400" /></span></div>
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<span style="font-family: Verdana, sans-serif;"><img alt="" height="267" src="http://lh5.ggpht.com/-_jQ1S_-q118/UDnEjAD78iI/AAAAAAAAiiA/_CyDRLYH36s/%25255BUNSET%25255D.jpg" width="400" /></span></div>
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<span style="font-family: Verdana, sans-serif;">Poor the remaining sugar on top.</span></div>
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<span style="font-family: Verdana, sans-serif;"><img alt="" height="267" src="http://lh6.ggpht.com/-BvBakX41B5M/UDnEoUdvnxI/AAAAAAAAiiI/flOBeHpwW5U/%25255BUNSET%25255D.jpg" width="400" /></span></div>
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<span style="font-family: Verdana, sans-serif;">Preheat the oven to 350F and bake for one hour.</span></div>
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<span style="font-family: Verdana, sans-serif;"><img alt="" height="267" src="http://lh4.ggpht.com/-b5IQIs78MH4/UDnEtTyRlVI/AAAAAAAAiiQ/Xu8cRlN9wF4/%25255BUNSET%25255D.jpg" width="400" /></span></div>
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<span style="font-family: Verdana, sans-serif;">This delicions desert is goot hot or cold and if you eat it hot, you may also add some ice cream on top.</span></div>
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Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com0tag:blogger.com,1999:blog-7586169359639731838.post-25722297491795965322012-08-23T23:21:00.000-07:002012-08-23T23:26:24.804-07:00Chick Pea Stew<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPZdctVUFE4smPmzEMx7ajtEeZ7gVoFwD_N_6UgugaPKRvXIouhyphenhyphent-d_WAhNe4mw2juGmKRx6wuk4PeNuwWCZjayKAZDMXZbN2CvPEUIE8WRh1pGlJdNElxyEE0UxFH_D0qQr5qilh6E/s1600/Astoria+059.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPZdctVUFE4smPmzEMx7ajtEeZ7gVoFwD_N_6UgugaPKRvXIouhyphenhyphent-d_WAhNe4mw2juGmKRx6wuk4PeNuwWCZjayKAZDMXZbN2CvPEUIE8WRh1pGlJdNElxyEE0UxFH_D0qQr5qilh6E/s400/Astoria+059.JPG" /></a>
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Did you know that India is the top producer of chick peas? It makes more than half of all the chick peas on the world! Amazing.<br />
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<b><span style="color: #38761d;">Ingredients</span></b></div>
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<ul style="text-align: left;">
<li><span style="color: #38761d;">1lb can chick peas</span></li>
<li><span style="color: #38761d;">5 Tbsp oil</span></li>
<li><span style="color: #38761d;">1 hot pepper, sliced</span></li>
<li><span style="color: #38761d;">1 small onion, chopped</span></li>
<li><span style="color: #38761d;">2-3 garlic cloves, minced</span></li>
<li><span style="color: #38761d;">2 medium/ large tomatoes, chopped</span></li>
<li><span style="color: #38761d;">1/2 can tomato paste</span></li>
<li><span style="color: #38761d;">2 cups water or broth</span></li>
<li><span style="color: #38761d;">1.2 Tbsp salt</span></li>
<li><span style="color: #38761d;">1.5 Tbsp ground cumin</span></li>
<li><span style="color: #38761d;">1/2 Tbsp coriander</span></li>
<li><span style="color: #38761d;">1/2 Tbsp turmeric</span></li>
<li><span style="color: #38761d;">1/2 tsp ground pepper</span></li>
<li><span style="color: #38761d;">1 Tbsp ginger paste</span></li>
<li><span style="color: #38761d;">cilantro to garnish</span></li>
</ul>
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Chop up all the ingredients. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dlo190_Yol3KvHBtMWvLrBMNNUCSQ6W4UABNqEpp9GkZpjhWt7GAsX9_-uoUUDObtGry-YfHgN6tMh59Q6rTxyYpGappmMc0zEH8X1cHhPYtntdBHUSyZ3p63qhN0BNP3Bk6yDnzs2A/s1600/Astoria+051.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dlo190_Yol3KvHBtMWvLrBMNNUCSQ6W4UABNqEpp9GkZpjhWt7GAsX9_-uoUUDObtGry-YfHgN6tMh59Q6rTxyYpGappmMc0zEH8X1cHhPYtntdBHUSyZ3p63qhN0BNP3Bk6yDnzs2A/s400/Astoria+051.JPG" /></a><br />
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Dry roast cumin and turmeric in the frying pan then add oil. Saute the onions and the hot pepper for a couple of minutes. Stir in garlic. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PltC8VZWYqwLirXnxrYtvycGb93K1lH2teaXAHrviqC8tr8Rnmfo5_upxVS5BhtNCXwsyfctPqExkZibGOx96cEFwFkOUbMn9J1C7DA25nlLLsrqX4k5RX4PmmCkTG8e7SFgk8xFkXw/s1600/Astoria+049.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PltC8VZWYqwLirXnxrYtvycGb93K1lH2teaXAHrviqC8tr8Rnmfo5_upxVS5BhtNCXwsyfctPqExkZibGOx96cEFwFkOUbMn9J1C7DA25nlLLsrqX4k5RX4PmmCkTG8e7SFgk8xFkXw/s400/Astoria+049.JPG" /></a><br />
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Add chopped tomatoes and cook for 3-4 minutes. Season with the rest of te spices. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5JCQXiQcz1YdZmoAJSXRxyllndnDEftJ3EOVDVXtYoMjulXo-HiyjQ_pEUc2nipQrjiirjlw6l5uldlOia_RTYOcZJoaB6db70fUzAoaojr3Esz7PLIaQ5GyTO8EPWY6xXJe16UkS7o/s1600/Astoria+052.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5JCQXiQcz1YdZmoAJSXRxyllndnDEftJ3EOVDVXtYoMjulXo-HiyjQ_pEUc2nipQrjiirjlw6l5uldlOia_RTYOcZJoaB6db70fUzAoaojr3Esz7PLIaQ5GyTO8EPWY6xXJe16UkS7o/s400/Astoria+052.JPG" /></a><br />
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Stir in the tomato paste and water or broth. If you are using water, you can add more seasoning.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiotRb0VpAXoVhVbi1UP54jHQHmxcuhlvAFN0-wncDH_MKSOwyjzHy1mQDI3z_DLgfOErov00nvwKt0aGoF0ZNQkkmWcF2tNus9dGs581aKL9hB7CkfKwgfgV9QfLiBoCtPFpwFtwTyxt4/s1600/Astoria+053.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiotRb0VpAXoVhVbi1UP54jHQHmxcuhlvAFN0-wncDH_MKSOwyjzHy1mQDI3z_DLgfOErov00nvwKt0aGoF0ZNQkkmWcF2tNus9dGs581aKL9hB7CkfKwgfgV9QfLiBoCtPFpwFtwTyxt4/s400/Astoria+053.JPG" /></a><br />
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Add canned chick peas. If you are using dried chick peas, they will have to be cooked first. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqf8C7XawpzWgSv_Go_IsG6ownSwu_2otybL-8qEF-ht3WQa-KTTCf_Uadlk2uMRk6Amh1Zho_G2d9th-64Yg9Yw6C06nmMTylMQDlulMrE94Vk9COPbO9SqfdzUjBO5uIgl45jBIibI/s1600/Astoria+054.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqf8C7XawpzWgSv_Go_IsG6ownSwu_2otybL-8qEF-ht3WQa-KTTCf_Uadlk2uMRk6Amh1Zho_G2d9th-64Yg9Yw6C06nmMTylMQDlulMrE94Vk9COPbO9SqfdzUjBO5uIgl45jBIibI/s400/Astoria+054.JPG" /></a><br />
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Cook all together for 20-30 minutes. Serve over rice. Garnish with cilantro. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhev455gKGx2EvNAlUXUhNJziqOZXvCyKwhiMGNJoihnXFA0CTWJIZSVo2uUj2-oGKtAR80tVN6Pxa1x2Pzo3RUnFHPMxX9FW7ueI51AtJN9diDBlShFTD4MlcjWGmne5f_umOJGnhx6xg/s1600/Astoria+055.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhev455gKGx2EvNAlUXUhNJziqOZXvCyKwhiMGNJoihnXFA0CTWJIZSVo2uUj2-oGKtAR80tVN6Pxa1x2Pzo3RUnFHPMxX9FW7ueI51AtJN9diDBlShFTD4MlcjWGmne5f_umOJGnhx6xg/s400/Astoria+055.JPG" /></a> </div>
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Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com1tag:blogger.com,1999:blog-7586169359639731838.post-28069490886023755262012-07-01T01:08:00.001-07:002012-11-02T10:41:29.952-07:00Serbian Beans/ Čorbast Pasulj<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9UyMwL83TYAWeBxbk4Hbxu1A2cChc9bdIxUv_LC4rirbfU1IJ4ps9ivrFtWs9oKJPAxp1rS0H6cdXjppg_cL7BvrwlbrFAo_8dmcRqAUPJAMbNjxgY7xI2CgWlh4ineTLMCfvKcTzoNI/s1600/tatim+stan+i+pretstava+020.JPG" style="font-size: 100%;"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9UyMwL83TYAWeBxbk4Hbxu1A2cChc9bdIxUv_LC4rirbfU1IJ4ps9ivrFtWs9oKJPAxp1rS0H6cdXjppg_cL7BvrwlbrFAo_8dmcRqAUPJAMbNjxgY7xI2CgWlh4ineTLMCfvKcTzoNI/s400/tatim+stan+i+pretstava+020.JPG" /></span></a><br />
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<span style="font-family: Verdana, sans-serif;">Growing up, beans were my least favorite food. It was quite a sad story actually. My daycare served beans for lunch on Mondays and for this very reason I disliked Mondays too. I could never finish my meal, and as a punishment I would be sent to the kitchen to try to finish it there while other kids were playing. </span></div>
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<span style="font-family: Verdana, sans-serif;">Now that I am all grown up, I eat almost anything. The other day I ate Korean sea weed with dried fish that still had eyeballs. But that's another story. The point is, not only do I willingly eat beans now, but I also make them! Did you see that coming? </span></div>
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<span style="font-family: Verdana, sans-serif;">This recipe is what we call "<span style="background-color: white; font-size: x-small; text-align: -webkit-auto;"><span style="font-size: small;">Č</span></span><span style="background-color: white;">orbast pasulj", meaning "soupy beans". These pictures were taken last time I visited home. My mom actually made these beans.</span></span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif;">INGREDIENTS:</span></div>
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<ul>
<li style="text-align: left;"><span style="background-color: white; font-family: Verdana, sans-serif;">250-300g white beans</span></li>
<li style="text-align: left;"><span style="background-color: white; font-family: Verdana, sans-serif;">1 onion, finely chopped</span></li>
<li style="text-align: left;"><span style="background-color: white; font-family: Verdana, sans-serif;">1-2 garlic cloves, minced</span></li>
<li style="text-align: left;"><span style="background-color: white; font-family: Verdana, sans-serif;">1-2 carrots, sliced</span></li>
<li style="text-align: left;"><span style="background-color: white; font-family: Verdana, sans-serif;">2-3 slices smoked bacon, chopped</span></li>
<li style="text-align: left;"><span style="background-color: white; font-family: Verdana, sans-serif;">1-2 pieces of smoked hog feet</span></li>
<li style="text-align: left;"><span style="background-color: white; font-family: Verdana, sans-serif;">3 bay leaves</span></li>
<li style="text-align: left;"><span style="background-color: white; font-family: Verdana, sans-serif;">salt, pepper and paprika</span></li>
<li style="text-align: left;"><span style="background-color: white; font-family: Verdana, sans-serif;">optional ingredients: bell peppers and tomato</span></li>
</ul>
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<span style="background-color: white; font-family: Verdana, sans-serif;">Soak beans over night in water. You can add bay leaves in this water as all. When you are ready to cook them, decant the leftover water and pour new water to cover the beans about 1in. </span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQPVAte6PxAOmTz-oMxbERnOciryIxoj1ufaijPJ38HoJtT_WHK-21Zo-lDl4ahhh1_OyeFtrUeC3s-CuKGN8kcu6GDL1ZzEKPwInKTrhMpGXgYnvQ_KsFNIUE4teAMSI8Schn4qbq6bMf/s1600/009.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQPVAte6PxAOmTz-oMxbERnOciryIxoj1ufaijPJ38HoJtT_WHK-21Zo-lDl4ahhh1_OyeFtrUeC3s-CuKGN8kcu6GDL1ZzEKPwInKTrhMpGXgYnvQ_KsFNIUE4teAMSI8Schn4qbq6bMf/s400/009.JPG" /></a> </span><br />
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<span style="font-family: Verdana, sans-serif; text-align: justify;">Cook on the stove. When the beans boil, replace the water again. Then add the rest of the ingredients. Now cook this covered over low heat for 3-4 hours. Look occasionally if you have enough water- you never want the beans to be exposed above water level. If you are running out of water, don't be afraid to add more. If you think you have too much water, uncover the pot and let it evaporate. There is really no right or wrong way here- you can make the consistency to your own taste. </span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25HVLs-OsrjR7P3_CS3YR0wKsw8M-Z7t2mBWBuVi7VddMtcC9DUQnMnVtxbOxWcwQXCzwBojzergikXso9fGRpSWe2pUTxg67fX4xbZCqkpRyz8DkBnPXS5f5evkRY5rk_Za9u-XFLVI3/s1600/tatim+stan+i+pretstava+012.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25HVLs-OsrjR7P3_CS3YR0wKsw8M-Z7t2mBWBuVi7VddMtcC9DUQnMnVtxbOxWcwQXCzwBojzergikXso9fGRpSWe2pUTxg67fX4xbZCqkpRyz8DkBnPXS5f5evkRY5rk_Za9u-XFLVI3/s400/tatim+stan+i+pretstava+012.JPG" /></a> </span><br />
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<span style="font-family: Verdana, sans-serif;">If you'd like to thicken the consistency, you can heat 1-2 Tbsp of oil in a small pan, and stir in 1 Tbsp of flour and 1 Tbsp of paprika. Stir together to achieve a homogeneous mixture, then turn off the burner and add it to your beans. </span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPhDSCUGlfkNm4qgin4Irr2z7iTmAD1mpV0MTAqrLnEJDP5sA54govL1IiiFe3Kmr19QFLgBJIT-gf17z2-o-GxhuqvmqcO0VdC1iOa3jtkoaGmWC8KCTvfLI5ljv0CgDd9gAZNI6jHi2/s1600/tatim+stan+i+pretstava+024.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPhDSCUGlfkNm4qgin4Irr2z7iTmAD1mpV0MTAqrLnEJDP5sA54govL1IiiFe3Kmr19QFLgBJIT-gf17z2-o-GxhuqvmqcO0VdC1iOa3jtkoaGmWC8KCTvfLI5ljv0CgDd9gAZNI6jHi2/s400/tatim+stan+i+pretstava+024.JPG" /></a> </span><br />
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<span style="font-family: Verdana, sans-serif;"><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=tasmakhap0b-20&o=1&p=8&l=as1&m=amazon&f=ifr&ref=tf_til&asins=0761132414" style="height: 240px; width: 120px;"></iframe> <span style="background-color: white;"><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=B006Y3ZRH8&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe> </span><span style="background-color: white;"><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=B00008GKDU&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe></span></span><br />
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Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com5tag:blogger.com,1999:blog-7586169359639731838.post-75072654344532884072012-06-23T01:06:00.004-07:002012-06-23T01:10:38.529-07:00Salmon with Shitake Mushrooms<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudXOUU_4BW8o7wgMyEUBlhqShz5PK-RoPu5HU0Ofeo_9h3WHpj0hMore4bxO-g18Um-Z3xq43rspV3i2WhO74bN1b7KRZ_hxbAKWXhi4PNGH-2qaFjEcH2wxIVS9Lkce90FgHUGdHEJE/s1600/024.JPG" style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudXOUU_4BW8o7wgMyEUBlhqShz5PK-RoPu5HU0Ofeo_9h3WHpj0hMore4bxO-g18Um-Z3xq43rspV3i2WhO74bN1b7KRZ_hxbAKWXhi4PNGH-2qaFjEcH2wxIVS9Lkce90FgHUGdHEJE/s400/024.JPG" /></span></a><br />
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<span style="font-family: Verdana, sans-serif;">Usually when I am hungry and don't have the time to indulge in cooking, I make fish. It cooks very fast, almost faster than you have put a simple sandwich together, and it's healthy. I cooked this on one such occasion and I also took some snap shots so that I could share. </span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></span></div>
<div style="text-align: left;">
<ul style="text-align: left;">
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">salmon fillet</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">304 shitake mushrooms sliced</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">2 garlic cloves, minced</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">3 asparagus stalks, sliced</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">1 carrot, sliced</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">1 tsp ginger, minced</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">1 Tbsp olive oil</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">1 Tbsp sesame oil</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">1 tsp rice vinegar</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">1 tsp soy sauce</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">a pinch of salt</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">a pinch of sugar</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">1 cup white long grain rice</span></span></li>
</ul>
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<span style="font-family: Verdana, sans-serif;">This dish is good to eat with plain white rice, so if you plan to make the rice too, its best to start that first because that will take the longest time to cook. </span></div>
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<span style="font-family: Verdana, sans-serif;">Then chop all the veggies and heat the olive oil in the frying pan. </span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWk6mfOfjd6nSIO2qM2SoC10iTcxz1j6q3-lmGuWD3d_3970ndCUaEE20AHBMCL878u-iOUKaZS6rQIZbfA8ZV8vR1fzyuNAmK-s3UCDqHEmCSlcqZyuZcwQHkrGm19dDP64gG0md5snA/s1600/009.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWk6mfOfjd6nSIO2qM2SoC10iTcxz1j6q3-lmGuWD3d_3970ndCUaEE20AHBMCL878u-iOUKaZS6rQIZbfA8ZV8vR1fzyuNAmK-s3UCDqHEmCSlcqZyuZcwQHkrGm19dDP64gG0md5snA/s400/009.JPG" /></a> </span><span style="background-color: white; font-family: Verdana, sans-serif;"> </span></div>
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<span style="font-family: Verdana, sans-serif;">When the oil is hot, combine mushrooms and carrots in the frying pan with frequent <span style="background-color: white;">stirring so that they dont burn. </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0kaCO6_dONhcCslMM06ArAMcR6UwZ0p7mk50HLh3TfVTzvjNqgvbonm9ZVydlM70ThzhccbS_R0XnJBWuCkkKIlcCWINz059Jobn1SWGA0AEcy-zQb3rQ3652q0mljR3Z9GCxGDHneXQ/s1600/010.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0kaCO6_dONhcCslMM06ArAMcR6UwZ0p7mk50HLh3TfVTzvjNqgvbonm9ZVydlM70ThzhccbS_R0XnJBWuCkkKIlcCWINz059Jobn1SWGA0AEcy-zQb3rQ3652q0mljR3Z9GCxGDHneXQ/s400/010.JPG" /></a> </span><br />
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<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Mushrooms will soak up the oil. Once the pan feels dry again add the sesame oil. This will give it tons of flavor. Sesame oil is good to add to dishes even after they've been cooked. If you make fried rice and stir frys, it's a must have.</span></div>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6lLoVdKjdjYTvUPaYAr913YCVOaPh_EDOYHZ8zquOemhB1TJoZ7fA4QddyjpkItjokZTGi5OYvev4HOFX6zlEIsw19etMuRlSAXcKtEqiK5OAeufpAFxV9eSKvcM_2Lqq50_IoVcOYg/s1600/011.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6lLoVdKjdjYTvUPaYAr913YCVOaPh_EDOYHZ8zquOemhB1TJoZ7fA4QddyjpkItjokZTGi5OYvev4HOFX6zlEIsw19etMuRlSAXcKtEqiK5OAeufpAFxV9eSKvcM_2Lqq50_IoVcOYg/s400/011.JPG" /></a> </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">After about 5 minutes of frying, the mushrooms will start to get some color. At this point add asparagus and garlic. The reason for adding these later on is because asparagus cooks very fast and it would get mushy if cooked for a long time. As for the garlic, it can burn easily if cooked this long.</span></div>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ5D-AejuxOCGo_US_l9-nSXpur6HWwtv5OBu7fOl6c14nTbWmp2Ygbf1iGKtEErr5v7zL_JZ1m7zG3i9cF1-gjzEBm1bRnvJ1H41mm36yXiABSDhTmSm33dlYldV0v_VFj_ZEa-O8N_0/s1600/014.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ5D-AejuxOCGo_US_l9-nSXpur6HWwtv5OBu7fOl6c14nTbWmp2Ygbf1iGKtEErr5v7zL_JZ1m7zG3i9cF1-gjzEBm1bRnvJ1H41mm36yXiABSDhTmSm33dlYldV0v_VFj_ZEa-O8N_0/s400/014.JPG" /></a> </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Fry with constant stirring for a couple of more minutes. Add salt, sugar, rice vinegar and soy sauce. Stir one more time and transfer onto a plate. </span></div>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocHpH45je6JKd-zf7fH5rPwrm2wl7xD8TX_OhCdwdnZ5No59iYg_Zft6vmgGpEjkopLfdysrHV64TQk_RNVPE5T_OwZsPQoIjWeggx-3RO7PK2AnLukXBP-9is81FxuJ6YpmYgVHE6sQ/s1600/018.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocHpH45je6JKd-zf7fH5rPwrm2wl7xD8TX_OhCdwdnZ5No59iYg_Zft6vmgGpEjkopLfdysrHV64TQk_RNVPE5T_OwZsPQoIjWeggx-3RO7PK2AnLukXBP-9is81FxuJ6YpmYgVHE6sQ/s400/018.JPG" /></a> </span></div>
<div style="margin: 0px auto 10px; text-align: center;">
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"> Add more olive oil if the frying pan seems too dry. When the oil becomes hot, add salmon to the frying pan. You might want to prepare a cover for it if you dont want it to spray all over your stove. Fry for 2-3 mintues on each side, but make sure the burner is on high. Salmon is pretty tasty by itself and doesn't require much seasoning. I usually just salt it lightly and add just a tiny bit of soy sauce over it. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOHJVLS4bHScBp7Ivxam6kzXotWlKdpmt8P3g21X1GHg70wOmUMHyTOHlTWgqS1NXtI79Pk0oRHXsvvAJywzrRJKvdGqVq522qGH0OklNpRQmdWJR58zG6gC2IZIwtFPOWbccMDAXiKI/s1600/003.JPG" style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOHJVLS4bHScBp7Ivxam6kzXotWlKdpmt8P3g21X1GHg70wOmUMHyTOHlTWgqS1NXtI79Pk0oRHXsvvAJywzrRJKvdGqVq522qGH0OklNpRQmdWJR58zG6gC2IZIwtFPOWbccMDAXiKI/s400/003.JPG" /></a></div>
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</div>Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com1tag:blogger.com,1999:blog-7586169359639731838.post-18107980765841340992012-06-11T22:45:00.000-07:002012-06-11T22:46:15.389-07:00Strawberry Yogurt<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_tM9BlppR-jHRGglGs5rNLbvG9V433Y0lhHYRIBUma_qUK6D11xxdiREBDV7fhgEPhtF2VosR783BTFiDulInkMPm_qbWVJtDi7L8LnUfmC8y9WG934jLh47kbccDE-rdBwX7Y-IHH4/s1600/ws_Fresh_Strawberry_1024x768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_tM9BlppR-jHRGglGs5rNLbvG9V433Y0lhHYRIBUma_qUK6D11xxdiREBDV7fhgEPhtF2VosR783BTFiDulInkMPm_qbWVJtDi7L8LnUfmC8y9WG934jLh47kbccDE-rdBwX7Y-IHH4/s320/ws_Fresh_Strawberry_1024x768.jpg" width="320" /></a><br />
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<div style="text-align: justify;">
Like fruit yogurt? Why not make your own. Its simple. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Here is what you need:</div>
<ul>
<li style="text-align: justify;">1/2 cup strawberries</li>
<li style="text-align: justify;">1 cup plain yogurt</li>
<li style="text-align: justify;">1 Tbsp honey</li>
</ul>
<br />
<div style="text-align: justify;">
Cut up the strawberries in the food processor, or mash them with a fork.</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLR_bk1-3JF2JfSo5zNmXJCMBhcoZeOq9K3LkpA39fJbDAuGPgfDXRi3xeS76DyBnHUFb1_rn1NmxtUJPTgEMT6srBK-_dhsle8DX7jZN1sZoF5NWr6LUPdXuzTenicXNv7pBMrOf0huXk/s1600/049.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLR_bk1-3JF2JfSo5zNmXJCMBhcoZeOq9K3LkpA39fJbDAuGPgfDXRi3xeS76DyBnHUFb1_rn1NmxtUJPTgEMT6srBK-_dhsle8DX7jZN1sZoF5NWr6LUPdXuzTenicXNv7pBMrOf0huXk/s400/049.JPG" /></a></div>
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0I__6X7zaPiCIqSOfuL62zPEmXw_4HX-5EPnb_kfzli-aQZnegdxiFHq4QpxcP-rhxdd1RKU6AXthygDMxvNjDRwODi5lT5H6GftH0X-LvUXNusD7i4dGQqv5aisVFubuqmwsKmkiFmY/s1600/051.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0I__6X7zaPiCIqSOfuL62zPEmXw_4HX-5EPnb_kfzli-aQZnegdxiFHq4QpxcP-rhxdd1RKU6AXthygDMxvNjDRwODi5lT5H6GftH0X-LvUXNusD7i4dGQqv5aisVFubuqmwsKmkiFmY/s400/051.JPG" /></a> </div>
<br />
Mix with yogurt and honey.<br />
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiio9Ma0szALW01mRhVKL9y83PiYUdYVbrLzWe7ho1YzWpvWL2vjGJaenUAsAXIQK7k3ehpWoFml8hE1k7VfxmHnWsHzG2RQR5CY4f4e1Hptr0U5DZuzvf74vCXsy3jPRI_FUsyz3E7bi5Y/s1600/057.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiio9Ma0szALW01mRhVKL9y83PiYUdYVbrLzWe7ho1YzWpvWL2vjGJaenUAsAXIQK7k3ehpWoFml8hE1k7VfxmHnWsHzG2RQR5CY4f4e1Hptr0U5DZuzvf74vCXsy3jPRI_FUsyz3E7bi5Y/s400/057.JPG" /></a> </div>
<br />
Eat.<br />
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlXgDBKl-VmhSmdqv981kCxIzaAeoHBW8lo1aGDCwzMqBu-JqVEAKRe0MpE16thFHPvBnmcvpuz2FNoF9Ku__OtHtzYSlNl5D664gT1WkqVUpwzS7_ljtRGgmZkXjnR1MuMnprQIX1AMw/s1600/055.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlXgDBKl-VmhSmdqv981kCxIzaAeoHBW8lo1aGDCwzMqBu-JqVEAKRe0MpE16thFHPvBnmcvpuz2FNoF9Ku__OtHtzYSlNl5D664gT1WkqVUpwzS7_ljtRGgmZkXjnR1MuMnprQIX1AMw/s400/055.JPG" /></a> </div>
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=B0009U5NBW&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe><br />
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</div>Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com0tag:blogger.com,1999:blog-7586169359639731838.post-17284291683651844042012-06-11T01:20:00.001-07:002012-06-11T01:40:30.413-07:00Stuffed Pepper Craze<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="margin: 0px auto 10px; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJBE4nD2_PC-0sihAs1riPHl3Hh4OPBBl2lvow8ejeGaT7H8ZFc41ttTNQtMDLbGUDmmnhsSpxfe84VaYH8JSuQfUyBOLq7QH0mq5veDY7c7IbhPe42ZyubS3t64X0JvZ724u0JpJ0LE/s1600/punjene+paprike+050.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJBE4nD2_PC-0sihAs1riPHl3Hh4OPBBl2lvow8ejeGaT7H8ZFc41ttTNQtMDLbGUDmmnhsSpxfe84VaYH8JSuQfUyBOLq7QH0mq5veDY7c7IbhPe42ZyubS3t64X0JvZ724u0JpJ0LE/s400/punjene+paprike+050.JPG" /></a>
</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">How about another batch of stuffed peppers? You can never have enough of these.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">I saw some good looking peppers at the store and couldn't pass them up. To make things more interesting, I made this batch in a non conventional way. I added a lot more veggies in the stuffing, replaced ground beef with ground bison, and melted some shredded parmesan on top. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Here are the ingredients:</span></div>
<div style="text-align: justify;">
</div>
<ul>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">6 medium bell peppers</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">3 Tbsp olive oil</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">3 slices od bacon, chopped</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1 yellow onion, chopped</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">3 garlic cloves, minced</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1/2 lb ground bison meat</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1/2 eggplant, chopped</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1 small pack of mushrooms, chopped</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">3 spears of asparagus</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1 can diced tomatoes or 3 chopped tomatoes</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1 cup rice (mixed wild and white rice)</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">seasoning salt, paprika, chili powder, black pepper</span></li>
</ul>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Prepare all the ingredients. Wash the peppers and core them. Chop bacon, onions, garlic, asparagus, eggplant, mushrooms and tomatoes. Do not mix all these ingredients yet.</span></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="margin: 0px auto 10px;">
<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4RAJHtjeNENNQoQyo0zHBRR6QmZCEp5AsyNsGTl-EFmrVeydGrkG5BXNSRputhcsonuoFCg7qyd0wopfgBHM_2G78aP4YQLJGAxVqOPu58x8gyVTz8c47x7PncFdHJVh5A4l5woUaWU/s1600/punjene+paprike+012.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4RAJHtjeNENNQoQyo0zHBRR6QmZCEp5AsyNsGTl-EFmrVeydGrkG5BXNSRputhcsonuoFCg7qyd0wopfgBHM_2G78aP4YQLJGAxVqOPu58x8gyVTz8c47x7PncFdHJVh5A4l5woUaWU/s400/punjene+paprike+012.JPG" /></a> </span></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Start with cooking the bacon on a medium heat. </span></div>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpt7Fm-vO7a8GTIpwRbqMXZNBXB2VjoF-QcYp8QalSsKp8pDzSddjBVPYCuh7lEyRfdzKOcR3BoIxB_rb_JaKC9inQIMlzESL8VtWAAG5uVMutbCe0ZBOUV8Z_YhxEdlAjh0WHjR-OrRY/s1600/punjene+paprike+021.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpt7Fm-vO7a8GTIpwRbqMXZNBXB2VjoF-QcYp8QalSsKp8pDzSddjBVPYCuh7lEyRfdzKOcR3BoIxB_rb_JaKC9inQIMlzESL8VtWAAG5uVMutbCe0ZBOUV8Z_YhxEdlAjh0WHjR-OrRY/s400/punjene+paprike+021.JPG" /></span></a><br />
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Place the eggplant in a microwave safe container inside a paper towel. Sprinkle some walk on it and mix with your hand. Microwave for 2-4 minutes. You want to precook eggplant in this way in order to avoid it absorbing all the oil if cooked with other ingredients. </span></div>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27pkLbvwHage7lSbg7gwgaQ-evtg9tWYKdN471aipaf9dAzWW_2s8Q63nkaXa8I3QocDYSe1VyfNiwH23lOku3nI6k00QuZjxgLaf3dnwlgnkb_25nZoLoAsSCMw5gMRWFcYnyHTfi8M/s1600/punjene+paprike+026.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27pkLbvwHage7lSbg7gwgaQ-evtg9tWYKdN471aipaf9dAzWW_2s8Q63nkaXa8I3QocDYSe1VyfNiwH23lOku3nI6k00QuZjxgLaf3dnwlgnkb_25nZoLoAsSCMw5gMRWFcYnyHTfi8M/s400/punjene+paprike+026.JPG" /></span></a><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><span style="text-align: center;">While</span> the eggplant is cooking in the microwave, add chopped onions and garlic to the bacon in the pan. When the onions become translucent, add minced bison meat. Add more oil if necessary. The amount of oil will depend on the type of pan you are using. Stir well and make sure you break up all the clumps of meat. You gotta work up that appetite.</span></div>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaujEZxEpnSvTHxQVqP3ZrubVOp6riisdOwIyifyy7W0Qx_t1biNlFzshg-RvBMBzniAl_l_-Z8FTXUCqPco5zsQCEvucXo2Kp-WvFgoq-qdmSiKihS2kE_EoGT0WYqtiswXOj2ooKNo/s1600/punjene+paprike+028.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaujEZxEpnSvTHxQVqP3ZrubVOp6riisdOwIyifyy7W0Qx_t1biNlFzshg-RvBMBzniAl_l_-Z8FTXUCqPco5zsQCEvucXo2Kp-WvFgoq-qdmSiKihS2kE_EoGT0WYqtiswXOj2ooKNo/s400/punjene+paprike+028.JPG" /></span></a><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">By the time you break up all the clumps, the meat will be cooked and hopefully look like the picture below. </span></div>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2VsHP3-_5wCyn5GZGCUJaXrW3Cks2xMDHbBnqITCciRh0eE5-mwElC8f7Rkyd75h6l0aF67HIFtbwGLwae3wgMvmK2gBGakND3miJdXO29yECheR1lQWO4ZlScmCM7PuCRTERBISMIg/s1600/punjene+paprike+030.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2VsHP3-_5wCyn5GZGCUJaXrW3Cks2xMDHbBnqITCciRh0eE5-mwElC8f7Rkyd75h6l0aF67HIFtbwGLwae3wgMvmK2gBGakND3miJdXO29yECheR1lQWO4ZlScmCM7PuCRTERBISMIg/s400/punjene+paprike+030.JPG" /></span></a><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Add eggplant.</span></div>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPuWNSedsm9mIUEsa2l8x9weQfU32Jxt8Y4103Us2T614KTodQq3Vy3IUTJn42FgKTKLB-fwxnjY4bjnFnPUOfeo6b9Xio9aDwrF1o9zC43wTdP3INNwtmdvTu_Q9WTWqjNW9lftBVg8/s1600/punjene+paprike+031.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPuWNSedsm9mIUEsa2l8x9weQfU32Jxt8Y4103Us2T614KTodQq3Vy3IUTJn42FgKTKLB-fwxnjY4bjnFnPUOfeo6b9Xio9aDwrF1o9zC43wTdP3INNwtmdvTu_Q9WTWqjNW9lftBVg8/s400/punjene+paprike+031.JPG" /></span></a><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Add mushrooms.</span></div>
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<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9l6kbKB_b6X9gTEBkLd5ikEfBByiLY-K8_c7v9l0UjHDrKOQ059SFa2uyTP6E4o0uD2PaSN78N4mozDFUGG7ipn_ZOyKtylLdoSuD62S2P14xcIdF0mWZS4nAnMiB2ZlMp_I9iAucD4/s1600/punjene+paprike+032.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9l6kbKB_b6X9gTEBkLd5ikEfBByiLY-K8_c7v9l0UjHDrKOQ059SFa2uyTP6E4o0uD2PaSN78N4mozDFUGG7ipn_ZOyKtylLdoSuD62S2P14xcIdF0mWZS4nAnMiB2ZlMp_I9iAucD4/s400/punjene+paprike+032.JPG" /></span></a><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">In a separate pan heat 2 Tbsp oil and fry raw rice over medium heat. Stir occasionally so that it would brown evenly. Fry for about 5 minutes. The rice should be visibly brown.</span></div>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6gfwcXqjtJRG63QzhQ-K9WOcunoskGfzMwqNFt_lOSu81sD8KJEERF9hq80oqXBizQcKDimiU0sWFlaft1hOFw3TZ3MC1yc_7qPUudUVz0EDjSQENJbdwnjEzPXQJJOlmfVzlDBCP0yY/s1600/punjene+paprike+033.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6gfwcXqjtJRG63QzhQ-K9WOcunoskGfzMwqNFt_lOSu81sD8KJEERF9hq80oqXBizQcKDimiU0sWFlaft1hOFw3TZ3MC1yc_7qPUudUVz0EDjSQENJbdwnjEzPXQJJOlmfVzlDBCP0yY/s400/punjene+paprike+033.JPG" /></span></a><br />
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<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Going back to the main meat/ veggie mixture- the eggplant and the mushrooms you just put in should cook down.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJHVq0mDuXzA9I45062eI_vhUlBArDQIDluCaVg46OGpRYsmSrqtkq7Xkj6aDZhBwjUbDxoHkGKG4ig3u0yt0N7UXRBYUy9XO4nfr5N1nzr1p4R9s_6rzEAR7-YhA6WWGejXBvw1S-p0/s1600/punjene+paprike+036.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJHVq0mDuXzA9I45062eI_vhUlBArDQIDluCaVg46OGpRYsmSrqtkq7Xkj6aDZhBwjUbDxoHkGKG4ig3u0yt0N7UXRBYUy9XO4nfr5N1nzr1p4R9s_6rzEAR7-YhA6WWGejXBvw1S-p0/s400/punjene+paprike+036.JPG" /></span></a><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Find a baking dish that can facilitate your peppers. You don't want them to be too loose in the dish because they may fall over while cooking and spill. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gv7f2qhhPKJ41uh14JmZwHW4oYBDO3V33cMMfXztry_2ofwY8wC7A82QSFisf_h1BFktyKEDvHJuux7wI1ThakjhS7QMqpyZ4suRTCqWsaNadP6EZuiSY4BwUcFkieBeDyhS5L08nXo/s1600/punjene+paprike+039.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gv7f2qhhPKJ41uh14JmZwHW4oYBDO3V33cMMfXztry_2ofwY8wC7A82QSFisf_h1BFktyKEDvHJuux7wI1ThakjhS7QMqpyZ4suRTCqWsaNadP6EZuiSY4BwUcFkieBeDyhS5L08nXo/s400/punjene+paprike+039.JPG" /></span></a><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><span style="text-align: justify;">Combine rice and meat/ veggie mixture together. Turn off the burner and allow the mixture to cool a little bit before stuffing it into the peppers.</span>
</span></div>
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<div style="margin: 0px auto 10px; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtLQCr1HHR8VeSZS_hyphenhyphenPdFb7KXF04T9vm-c99Gss9wFlXU_n65q4GgdE96IWiar5vGC8jXtf1VxGpyg_HIeyjVbvZDAOxqcrBhUmNDOgnORg37zgwtNkjb-irQeNd24JAzfplCdLrHOo/s1600/punjene+paprike+041.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtLQCr1HHR8VeSZS_hyphenhyphenPdFb7KXF04T9vm-c99Gss9wFlXU_n65q4GgdE96IWiar5vGC8jXtf1VxGpyg_HIeyjVbvZDAOxqcrBhUmNDOgnORg37zgwtNkjb-irQeNd24JAzfplCdLrHOo/s400/punjene+paprike+041.JPG" /></a> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-2oGAjqJWCBzdZv6jN39JhMBO6MNy0T94PW5OX47484079CXAcBcob7ZrMlLXsIf6p3XJJ6ekNn-Si1JLecN-PjlTb4TDQ8oqzrlM1itWnG_UtVj_Np6VZRJGfx58w9Lk3r7pMib_CY/s1600/punjene+paprike+044.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-2oGAjqJWCBzdZv6jN39JhMBO6MNy0T94PW5OX47484079CXAcBcob7ZrMlLXsIf6p3XJJ6ekNn-Si1JLecN-PjlTb4TDQ8oqzrlM1itWnG_UtVj_Np6VZRJGfx58w9Lk3r7pMib_CY/s400/punjene+paprike+044.JPG" /></span></a><br />
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<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Finally, add shopped asparagus and tomatoes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fVnd1y0PsYKUF61t8aojnj3QXlK-K6u2bwxDrD0oRzSRvjQJChwURK8-gFSVz9IueXoNxHnCUP7op-5RuNj4bawnZ7emSm355vcBTEy7OLQ9KMiiZieP_bB_xKzYuGajlKwVPUcR8Jw/s1600/punjene+paprike+047.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fVnd1y0PsYKUF61t8aojnj3QXlK-K6u2bwxDrD0oRzSRvjQJChwURK8-gFSVz9IueXoNxHnCUP7op-5RuNj4bawnZ7emSm355vcBTEy7OLQ9KMiiZieP_bB_xKzYuGajlKwVPUcR8Jw/s400/punjene+paprike+047.JPG" /></span></a><br />
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<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Using a spoon, stuff the peppers with the ultimate mixture you just prepared. Add about 1 inch of water into the dish. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeO50qgRO9cKjW_FbGphZIjYE_EOfi-5U1RmvybyCOSQo-cTQpbuT5d2dCivbm4Fk0BM5KokK9YNLSyK-MVoHpFKWZUkszfgDkhtIWk9Rqte9xNWQQUHXohktBenBs0eEtU_VajLaq-io/s1600/punjene+paprike+050.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeO50qgRO9cKjW_FbGphZIjYE_EOfi-5U1RmvybyCOSQo-cTQpbuT5d2dCivbm4Fk0BM5KokK9YNLSyK-MVoHpFKWZUkszfgDkhtIWk9Rqte9xNWQQUHXohktBenBs0eEtU_VajLaq-io/s400/punjene+paprike+050.JPG" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylpFed5AaYsZd6dB0MkyNpT8uoSEOqhnoBNuFEhDBPHPviAMAApJugPd40E7lUBgh9vv92vkLqqy6ix6w5IyuH3IhUL6LBZ2dDmnp7nZL6ipgNUwYk4aLV3SXKucY7Hn990247yNfG1k/s1600/punjene+paprike+052.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylpFed5AaYsZd6dB0MkyNpT8uoSEOqhnoBNuFEhDBPHPviAMAApJugPd40E7lUBgh9vv92vkLqqy6ix6w5IyuH3IhUL6LBZ2dDmnp7nZL6ipgNUwYk4aLV3SXKucY7Hn990247yNfG1k/s400/punjene+paprike+052.JPG" /></span></a><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Cover and dish and bake at 450F for about 1.5 hours. You do not have to time this exactly. If your dish does not have a cover, use Aluminum foil.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjOX4jdHA1Q3ln3SBv_HLAVvv5v8sNLS7OqZ0nbkCptK0bAgmBp_-jUp52lteDXgZz_O2Oz4JrQkO0f1EgvgYOxbFYXFJOoTvfP91jliZ4jL9aosecXd8bCNnFtSYt72q37koomYz20Y/s1600/punjene+paprike+068.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjOX4jdHA1Q3ln3SBv_HLAVvv5v8sNLS7OqZ0nbkCptK0bAgmBp_-jUp52lteDXgZz_O2Oz4JrQkO0f1EgvgYOxbFYXFJOoTvfP91jliZ4jL9aosecXd8bCNnFtSYt72q37koomYz20Y/s400/punjene+paprike+068.JPG" /></span></a><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">After 1.5 hours of cooking, take the lid off and and continue to bake them for another hour.</span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5SORx3lDPwgDGnIr9PTahA463NBZFgUg2X5tDKsKDTm2PqZC2knx23wIfvLtL8LTjVzu_9h9js2HtaDMObgBdkFESMkUyoiGOhslZk3NVMBJzB6caD2DhKW6YRisTHfUxZTL_ZroGRI/s1600/punjene+paprike+069.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5SORx3lDPwgDGnIr9PTahA463NBZFgUg2X5tDKsKDTm2PqZC2knx23wIfvLtL8LTjVzu_9h9js2HtaDMObgBdkFESMkUyoiGOhslZk3NVMBJzB6caD2DhKW6YRisTHfUxZTL_ZroGRI/s400/punjene+paprike+069.JPG" /></a> </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Grate some Parmesan cheese onto the hot peppers.</span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAD87T_yOnfZyoi8Pop3hS2Dmk7K8dGJf4mDkmyn_qBrqS5RDH-2UOzHrm1JQDggYPCFKR-e5kkzX6MvTolte2nGt0_uY-xHOai-mtSKOpotBgmjeWLvSjD_cATFLyawQzXlVYe9Xmus/s1600/punjene+paprike+091.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAD87T_yOnfZyoi8Pop3hS2Dmk7K8dGJf4mDkmyn_qBrqS5RDH-2UOzHrm1JQDggYPCFKR-e5kkzX6MvTolte2nGt0_uY-xHOai-mtSKOpotBgmjeWLvSjD_cATFLyawQzXlVYe9Xmus/s400/punjene+paprike+091.JPG" /></a> </span></div>
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<span style="font-family: Verdana, sans-serif;"><iframe border="0" frameborder="0" height="60" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=40&l=ur1&category=industrialscientific&banner=0RN80NGFMX3W0WN48VR2&f=ifr" style="border: none;" width="120"></iframe></span><br />
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</div>Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com2tag:blogger.com,1999:blog-7586169359639731838.post-65296479208140994362012-05-29T00:39:00.002-07:002012-05-29T00:45:18.243-07:00Steaks stuffed with bacon then wrapped with more bacon<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2N42QGSHzUkj8HkkeehFV5Ut1HVfp8ctatmD-3o-shQkv8fG0wediaPQUkrY4WS8y2W8vd4nhQa-EBK4wIiB7fmHYOgh3tmbxa2OsAK9aRVNLpR5tPW5yKuHBYeEv9_NMAfo_PWf2qUY/s1600/001.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2N42QGSHzUkj8HkkeehFV5Ut1HVfp8ctatmD-3o-shQkv8fG0wediaPQUkrY4WS8y2W8vd4nhQa-EBK4wIiB7fmHYOgh3tmbxa2OsAK9aRVNLpR5tPW5yKuHBYeEv9_NMAfo_PWf2qUY/s400/001.JPG" /></a> </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Bacon brings the best flavors in any food. Everything wrapped in bacon tastes good, and if it already tasted good before, it tastes batter. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">I made this loooong time ago, before Tasty Makes Happy even born. I never posted this so far, but since I didn't get +1 by Filip for my kale salad because it lacked meat, I thought I needed to make up for it with this very meaty dish. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">I was at home one day and I was wondering what to do. I had some bacon and some stakes, and the idea of stuffing the steaks with bacon, then wrapping them in bacon came quickly to my mind. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: blue; font-family: Verdana, sans-serif;">Here is what you need:</span></div>
<div style="text-align: justify;">
<span style="color: blue; font-family: Verdana, sans-serif;">4 thin steaks</span></div>
<div style="text-align: justify;">
<span style="color: blue; font-family: Verdana, sans-serif;">a package of thin cut smoked bacon</span></div>
<div style="text-align: justify;">
<span style="color: blue; font-family: Verdana, sans-serif;">seasoning salt, ground black pepper</span></div>
<div style="text-align: justify;">
<span style="color: blue; font-family: Verdana, sans-serif;">toothpicks</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">If the steaks are not thin enough, you might have to pound them more Try not to make any holes, but keep in mind that it doesn't matter all that much. Once you wrap them in bacon, it will be good, no matter what.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Sprinkle seasoning salt and pepper on both sides of the steaks. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 375F.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Put a couple of slices of bacon in the middle of each steak, and roll them along the longer side. Wrap with bacon covering all of the surface. You can use as much bacon as you want. Use toothpicks to hold the rolls together. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Place in the open safe baking dish and cover with lid. If your dish doesn't have a lid use some Tin foil. No need to grease the pan- remember you are cooking with excessive amounts of bacon. Bake covered for about 30-45 minutes then uncover and bake until the top side becomes crispy. Turn the rolls over and allow the other side to get crispy as well.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">After taking this dish out of the oven, allow it to cool. Then remove the toothpicks and slice into cross sections and serve. You may even garnish the plate with some non meat food items such as salad greens, tomato slices or parsley. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">I took this dish to a friend's house for a moving showing. It was quite popular and it didn't last long.</span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEN-AeIqemDcLwIsO_ixy9Re_MBAUegDs0P9Q2IhfQaSInc67lWR8ty9aI3e-LPSIJov8V-3rbOPosM7-Dqip_cKtbGBHv23r1lu_ysMHZIBycukMdwMk7oUqw-uzsmSHixpL0NZ-PIRI/s1600/004.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEN-AeIqemDcLwIsO_ixy9Re_MBAUegDs0P9Q2IhfQaSInc67lWR8ty9aI3e-LPSIJov8V-3rbOPosM7-Dqip_cKtbGBHv23r1lu_ysMHZIBycukMdwMk7oUqw-uzsmSHixpL0NZ-PIRI/s400/004.JPG" /></a> </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<span style="font-family: Verdana, sans-serif;">Here is another bacon wrapped recipe: <span style="background-color: white; text-align: left;"><a href="http://tastymakeshappy.blogspot.com/2010/08/stuffed-with-cheese-rolled-with-bacon.html" target="_blank">Stuffed with Cheese Rolled with Bacon</a></span></span></div>
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=B001CFPY1M&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe> <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=B0002T4ZA0&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe> <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=B000679G20&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe><br />
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</div>Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com0tag:blogger.com,1999:blog-7586169359639731838.post-80973453485633360112012-05-25T00:24:00.000-07:002012-05-25T00:28:58.694-07:00Kale Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy83m3PbVUxlsu0dIVvtp3Ti3Z1SEhghmr4A5kYjoZUSV_NiPfvF1GA8mSnU-HO27_mPqomyxQpgJYVnKHQjX0YYQ8-tfyRVN_8SzdUBF4tNZoaKGOKIarhM7btjVO5Czg968e-moo5oo/s1600/kale+salad+032.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy83m3PbVUxlsu0dIVvtp3Ti3Z1SEhghmr4A5kYjoZUSV_NiPfvF1GA8mSnU-HO27_mPqomyxQpgJYVnKHQjX0YYQ8-tfyRVN_8SzdUBF4tNZoaKGOKIarhM7btjVO5Czg968e-moo5oo/s400/kale+salad+032.JPG" /></span></a><br />
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<span style="font-family: Verdana, sans-serif;">I had a kale salad at a restaurant once and it was amazing. I never thought something called kale could taste so good. When I went back to the same restaurant, specifically to eat this salad again, they did't have it on the menu anymore. Instead, they had something that closely resembled cat food. It even came in the shape of a can, flipped strait from the can onto my plate. I didn't know any other restaurants that served kale salad, and it was obvious that if I wanted to get my kale salad fix, I was gonna have to make it myself.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">There are different kinds of kale. You can pick any kind, just try to get younger leaves (thinner and softer) because kale tends to be tough. After trying different kinds of kale for this salad, I concluded that Russian kale works the best. Any supermarket sells kale. Natural food stores will have more kale verities than regular supermarkets. I would avoid buying already cut kale in a bag, because it tends to be really tough, even for cooking.</span></div>
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<span style="font-family: Verdana, sans-serif;">Kale is from the cabbage family, and everything from the cabbage family is extremely healthy. Not only that kale salad provides many nutritional benefits, it is also low in cholesterol, fresh, natural, easy and quick to prepare. </span></div>
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<i><span style="color: purple; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></i></div>
<div style="text-align: justify;">
<i><span style="color: purple; font-family: Verdana, sans-serif;">4 kale leaves</span></i></div>
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<i><span style="color: purple; font-family: Verdana, sans-serif;">1 ripe tomato, sliced</span></i></div>
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<i><span style="color: purple; font-family: Verdana, sans-serif;">1 green onion, chopped</span></i></div>
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<i><span style="color: purple; font-family: Verdana, sans-serif;">1/2 cut chopped cucumber</span></i></div>
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<i><span style="color: purple; font-family: Verdana, sans-serif;">1/2 red bell pepper, chopped</span></i></div>
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<i><span style="color: purple; font-family: Verdana, sans-serif;">2 Tbsp red wine vinegar</span></i></div>
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<i><span style="color: purple; font-family: Verdana, sans-serif;">2 Tbsp olive oil</span></i></div>
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<i><span style="color: purple; font-family: Verdana, sans-serif;">1 Tbsp honey</span></i></div>
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<i><span style="color: purple; font-family: Verdana, sans-serif;">salt and pepper to taste</span></i></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<b><span style="font-family: Verdana, sans-serif;">Step 1- MASSAGING THE KALE</span></b></div>
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<span style="font-family: Verdana, sans-serif;">Wash kale leaves and shake them dry. Pull the stems out. Pull or cut the leaves into smaller pieces. In a salad bowl, mix vinegar, salt, pepper and honey. Mix in the chopped kale leaves and makes sure they all get coated with this dressing. use your hands to massage the dressing into the leaves. This will help tenderize them. Leave them in the refrigerator for 15 minutes to rest. </span></div>
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<b><span style="font-family: Verdana, sans-serif;">Step 2- PUTTING IT TOGETHER</span></b></div>
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<span style="font-family: Verdana, sans-serif;">While the massaged kale is resting, chop up the rest of the ingredients. You can put anything you normally eat in a salad. The other day I made a kale salad with avocado and tomatoes. Add the rest of the ingredients together with olive oil to the salad bowl and mix it all together. Serve cold with dinner. </span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1LmjtiK5bbiz-XrnoY4AJxh5H04DJ0ZDB-vfO2y_YAoS5gcuU7PW8b3x-Oea8a57pEQzQbks0SJAe1gVqJXbJPRMctwDCHEdWhrM_z_DhltVLit3549-ZFZ9ctVTZFXXwxwGWA1k78w/s1600/mahi+mahi+035.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1LmjtiK5bbiz-XrnoY4AJxh5H04DJ0ZDB-vfO2y_YAoS5gcuU7PW8b3x-Oea8a57pEQzQbks0SJAe1gVqJXbJPRMctwDCHEdWhrM_z_DhltVLit3549-ZFZ9ctVTZFXXwxwGWA1k78w/s400/mahi+mahi+035.JPG" /></a> </span></div>
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<span style="font-family: Verdana, sans-serif;"><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=B002PI8FA2&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe> <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=0143117432&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe> <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=1118093879&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe></span><br />
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</div>Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com1tag:blogger.com,1999:blog-7586169359639731838.post-74296051413068788132012-05-22T00:36:00.001-07:002012-05-22T00:43:30.191-07:00Another Batch of Stuffed Peppers<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lWkujRlgCKDupYsZWhbMvQ05HnrFRKOxHweXsY_kHW52HeS-7uVY7HjRX6c_Rr9hDDVRiZm-FfK_RU9GLF8VXTHR5ndq7PBGdfsYk4StYlCFnWDdNEJJTZmQb8BwzOFgRQdmC6EGLCg/s1600/sto+078.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lWkujRlgCKDupYsZWhbMvQ05HnrFRKOxHweXsY_kHW52HeS-7uVY7HjRX6c_Rr9hDDVRiZm-FfK_RU9GLF8VXTHR5ndq7PBGdfsYk4StYlCFnWDdNEJJTZmQb8BwzOFgRQdmC6EGLCg/s400/sto+078.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nValNGcWcVz9Cei68hnbJ5f9FrkuoS89Y0t3nwRGlGQylGKz6lazE3YMFcSl970GBYfUrX-ADhmgXj1vpImhqr7jsGkMBnhDMfwhexXeSTDG_M5IN_V7F_jo2uzkoYaQsNVprWTs4Dc/s1600/sto+084.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nValNGcWcVz9Cei68hnbJ5f9FrkuoS89Y0t3nwRGlGQylGKz6lazE3YMFcSl970GBYfUrX-ADhmgXj1vpImhqr7jsGkMBnhDMfwhexXeSTDG_M5IN_V7F_jo2uzkoYaQsNVprWTs4Dc/s400/sto+084.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXywkDnfxlmKQdQe_OmpJHGcVI_bOGE8sOdsWLIUhpuFcgq_ALf-OqRQd87qHcjxrt172Cs4rUUMC3HUckktVg-kpjkdxR5AnaPPtKdsHwmHabkPqQxrX5YHQxP6gRcCIW7zyo37S6chs/s1600/sto+091.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXywkDnfxlmKQdQe_OmpJHGcVI_bOGE8sOdsWLIUhpuFcgq_ALf-OqRQd87qHcjxrt172Cs4rUUMC3HUckktVg-kpjkdxR5AnaPPtKdsHwmHabkPqQxrX5YHQxP6gRcCIW7zyo37S6chs/s400/sto+091.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHy-1fPoreM0tp45a7jzt8tDohswFwsWrTIaYYZAwKpL9Ao8uPEspL0rJCTsvVy8NUu8GvRZ_elsBwrrqib45DFmlRVnieP7CGVNsVa8iNKbxOOHOsHQo5w5crbvUyBcXPXZsCCIGmWA/s1600/sto+087.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHy-1fPoreM0tp45a7jzt8tDohswFwsWrTIaYYZAwKpL9Ao8uPEspL0rJCTsvVy8NUu8GvRZ_elsBwrrqib45DFmlRVnieP7CGVNsVa8iNKbxOOHOsHQo5w5crbvUyBcXPXZsCCIGmWA/s400/sto+087.JPG" /></a></div>
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Yummy! Just got it done. Lunch tomorrow. No recipe this time, just pictures becuase I already posted about this 3 times, but they looked so good I had to put them on a photo shoot.</div>
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<div style="text-align: justify;">
<a href="http://tastymakeshappy.blogspot.com/2011/02/stuffed-peppers-ala-zorana-serbian.html" target="_blank">Stuffed Peppers ala Zorana</a></div>
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<a href="http://tastymakeshappy.blogspot.com/2010/03/stuffed-peppers-ala-svetlana.html" target="_blank">Stuffed Peppers ala Svetlana</a></div>
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<a href="http://tastymakeshappy.blogspot.com/2012/05/stuffed-peppers-details.html" target="_blank">And some more details</a></div>
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<iframe border="0" frameborder="0" height="60" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=42&l=ur1&category=gourmet&banner=041PRA92FWBTSP9MJ982&f=ifr" style="border: none;" width="234"></iframe><br />
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</div>Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com0tag:blogger.com,1999:blog-7586169359639731838.post-65762001217614473842012-05-20T09:43:00.000-07:002012-05-21T00:37:38.816-07:00Quinoa Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wAa17za7kGTjR29n1rZvDeCgu39PGuRoyps832p8ilXmgp78hK_VtykvCkx_G0RQ7I7OMvyMBwhWjfxLP0Nb9XeCo8GaOiJyAuDzuwDO-wW4rKV52xanEJd55uyxn-loGcB32AM8r1M/s1600/kale+salad+013.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wAa17za7kGTjR29n1rZvDeCgu39PGuRoyps832p8ilXmgp78hK_VtykvCkx_G0RQ7I7OMvyMBwhWjfxLP0Nb9XeCo8GaOiJyAuDzuwDO-wW4rKV52xanEJd55uyxn-loGcB32AM8r1M/s400/kale+salad+013.JPG" /></span></a><br />
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<span style="font-family: Verdana, sans-serif;">I was trying to get a quick lunch at a supermarket the other day and I decided to get some quinoa salad in addition to my bread and brie. I haven't had it in a while, and what I really liked about it is that it was minty. I don't usually use mint in food, but suddenly this seemed like a great idea. So, I decided to add mint in my next quinoa salad. Quinoa has some great nutritional benefits, but in all honesty it is plain and tasteless. I made a <a href="http://tastymakeshappy.blogspot.com/2010/08/quinoa-salad.html" target="_blank">different kind of quinoa salad</a> a couple of years ago, and described some of the nutritional features. You won't lure hungry customers into your restaurant with quinoa salad for sure, but it makes a great healthy side to a good meal. </span></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;">INGREDIENTS:</span></div>
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</div>
<ul style="text-align: left;">
<li><span style="color: #351c75; font-family: Verdana, sans-serif;">1 cup quinoa</span></li>
<li><span style="color: #351c75; font-family: Verdana, sans-serif;">1.5 cups water</span></li>
<li><span style="color: #351c75; font-family: Verdana, sans-serif;">1 medium size tomato</span></li>
<li><span style="color: #351c75; font-family: Verdana, sans-serif;">1 cup chopped cucumber</span></li>
<li><span style="color: #351c75; font-family: Verdana, sans-serif;">2 green onions, chopped</span></li>
<li><span style="color: #351c75; font-family: Verdana, sans-serif;">radish, chopped</span></li>
<li><span style="color: #351c75; font-family: Verdana, sans-serif;">4-6 stalks of parsley, chopped</span></li>
<li><span style="color: #351c75; font-family: Verdana, sans-serif;">10 mint leaves, chopped</span></li>
<li><span style="color: #351c75; font-family: Verdana, sans-serif;">2 tbsp olive oil</span></li>
<li><span style="color: #351c75; font-family: Verdana, sans-serif;">salt and pepper to taste</span></li>
<li><span style="color: #351c75; font-family: Verdana, sans-serif;">optional ingredients: bell or banana peppers, dried cranberries</span></li>
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<span style="font-family: Verdana, sans-serif;">In a small to medium cooking put combine quinoa and water. Bring to boil, then turn the hear down and continue to cook covered for 15 minutes. Check on it occasionally. The water should be completely absorbed when finished. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSwqnlZJM0SBYs76mneLSYRSESoRnNWqzkrleiRPzF61uBdcjrKCYD6dSRvjlXBvAXYN7MtJ8OgfUYIjlGYbiwbinNalGJcVJNCh0Csb_hranbIBiXu5KCf_k2rlExc-Bkvb6P8aRV_M/s1600/paella+014.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSwqnlZJM0SBYs76mneLSYRSESoRnNWqzkrleiRPzF61uBdcjrKCYD6dSRvjlXBvAXYN7MtJ8OgfUYIjlGYbiwbinNalGJcVJNCh0Csb_hranbIBiXu5KCf_k2rlExc-Bkvb6P8aRV_M/s400/paella+014.JPG" /></span></a><br />
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<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">While quinoa is cooking, chop up the veggies. I like to cut them into small pieces so that it would mix well and I can get many different flavors in one bite, but you can cut them however you like. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95THRgXvASQZfz6rlKY_BPvFZ56QEV1m0Ofv6bvTgLsz_2fnJknDeyTkyrLivIWZBj3qzXVq7CmA-5ErOEiVs9YYomFRe0-q2cPwbq-hqizWTAM_F9Fu25maItmvzSgddJM2Ty0T-OwU/s1600/paella+020.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95THRgXvASQZfz6rlKY_BPvFZ56QEV1m0Ofv6bvTgLsz_2fnJknDeyTkyrLivIWZBj3qzXVq7CmA-5ErOEiVs9YYomFRe0-q2cPwbq-hqizWTAM_F9Fu25maItmvzSgddJM2Ty0T-OwU/s400/paella+020.JPG" /></span></a><br />
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<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">When chopping parsley, I use the leaves only and discard the stems. Stems are OK to use as well, just a little more crunchy. </span></div>
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<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGN-YVV5dxVhlGBGU-VUDIjvWy2OHVLStrj6a4IMJ5RMbT_O-rPUDSmKxs4iCL4uU9vuZs_VjtnCdcrEO-z_5bi6nDV-XH0PLewbxgUH_wR528WEVB9ZptiZ6CUxjkMfgP8Wc5ojz0Wk/s1600/paella+022.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGN-YVV5dxVhlGBGU-VUDIjvWy2OHVLStrj6a4IMJ5RMbT_O-rPUDSmKxs4iCL4uU9vuZs_VjtnCdcrEO-z_5bi6nDV-XH0PLewbxgUH_wR528WEVB9ZptiZ6CUxjkMfgP8Wc5ojz0Wk/s400/paella+022.JPG" /></span></a><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Combines all the chopped veggies and herbs in a dish large enough to accommodate your quinoa in addition to veggies and herbs. Add olive oil, salt and pepper and mix. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7g1h-QlY1vEK4NQXWfooWMHigAy1QizgM1rj0vIL1-z6cHo1yP3U4SziT8kzX8nmABQpVTEUX8Ccw0n7TTasyy2BVytLGeacnDUfoh7SujDi09BLBSMXWlPZT9MkvkvIgy8rgC802io/s1600/paella+027.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7g1h-QlY1vEK4NQXWfooWMHigAy1QizgM1rj0vIL1-z6cHo1yP3U4SziT8kzX8nmABQpVTEUX8Ccw0n7TTasyy2BVytLGeacnDUfoh7SujDi09BLBSMXWlPZT9MkvkvIgy8rgC802io/s400/paella+027.JPG" /></span></a><br />
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<span style="font-family: Verdana, sans-serif;">When quinoa is done cooking, let it cook for a while. You can mix it with a spoon to allow it to cool faster. When quinoa has cooled down to room temperature, add it to the bowl and mix well. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWU9OT6x4gA-3VrjOe8YROO-KfLfcuh40etYrMuF8_BW3fMNGfn0yOu-zW8xrzW-5hlGvCEe8ap0ynM9jaSQuG-5y_BuJbAilvdEYkA3JyxQwgJlI691ZXxXzyLjXAKgcukAJwTCOXl8/s1600/kale+salad+007.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWU9OT6x4gA-3VrjOe8YROO-KfLfcuh40etYrMuF8_BW3fMNGfn0yOu-zW8xrzW-5hlGvCEe8ap0ynM9jaSQuG-5y_BuJbAilvdEYkA3JyxQwgJlI691ZXxXzyLjXAKgcukAJwTCOXl8/s400/kale+salad+007.JPG" /></span></a><br />
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<span style="font-family: Verdana, sans-serif;">Serve cold as a side dis, appetizer or a salad. </span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzrrjNzvBDQkm3kJWMaWOGO3HHbMmkO0dgkH8F1XeRYqUzPFuFCSN0sxC3O0EzXaRsSYVW-6ECUjMDA4gVFNg0iBTupFsJhSgd6WGrqZTC5VrbcjFIfDJxZyh19RtXj_imXTkzBD8IcaU/s1600/kale+salad+009.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzrrjNzvBDQkm3kJWMaWOGO3HHbMmkO0dgkH8F1XeRYqUzPFuFCSN0sxC3O0EzXaRsSYVW-6ECUjMDA4gVFNg0iBTupFsJhSgd6WGrqZTC5VrbcjFIfDJxZyh19RtXj_imXTkzBD8IcaU/s400/kale+salad+009.JPG" /></a> </span></div>
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<span style="font-family: Verdana, sans-serif;"><iframe border="0" frameborder="0" height="60" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=13&l=ur1&category=kitchen&banner=0J9GCWM56ZWRSPYPWS82&f=ifr" style="border: none;" width="468"></iframe></span><br />
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</div>Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com0tag:blogger.com,1999:blog-7586169359639731838.post-34913650469947982892012-05-08T17:49:00.003-07:002012-05-09T23:39:41.271-07:00Stuffed Peppers Details<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEf16rQ2-cApNxVWTflY86ETMp-HnX0A0xJdLbl4fqigAmdiwYR05-O2EW-6wTk384EHpJZLQc7Y6kjcfVM-2deg3B6bB51aDR71AVfJsz7cgEo8vnozS0ZEghJS50Wzkn4TVcaV8npGQ/s1600/IMG-20111008-01032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEf16rQ2-cApNxVWTflY86ETMp-HnX0A0xJdLbl4fqigAmdiwYR05-O2EW-6wTk384EHpJZLQc7Y6kjcfVM-2deg3B6bB51aDR71AVfJsz7cgEo8vnozS0ZEghJS50Wzkn4TVcaV8npGQ/s320/IMG-20111008-01032.jpg" width="320" /></a></div>
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This post is dedicated to my friend who had some questions about stuffed pepper recipe. He expressed his concerns in a comment form, however Blogger didn't let me use enough characters to reply, so I had to make a whole new post.<br />
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First, this is the recipe we are talking about here:<br />
<a href="http://tastymakeshappy.blogspot.com/2011/02/stuffed-peppers-ala-zorana-serbian.html?showComment=1336547385866#c3172060264751186235">http://tastymakeshappy.blogspot.com/2011/02/stuffed-peppers-ala-zorana-serbian.html?showComment=1336547385866#c3172060264751186235</a>
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Hi Z!</div>
<i>***Hello back to you my dear friend.***</i><br />
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I once again used your recipe to prepare some stuffed pepper. They are now happily baking in the oven.<br />
<i>***Making stuffed peppers at 1AM?! That’s dedication.***</i><br />
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That said, I actually have some time to report a few bugs in the recipe. It's not exactly anything wrong with the recipe itself, rather with the way I read it, and possibly how others may read it.<br />
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<i>***Thanks for the very scientific approach to this. I am having to write very detailed step by work instructions at work, but I have to admit, I am not a very precise cook. One of the reason for it is that I am usually starving when I come home from work and I need to cook quick. That’s why I try to save the time by cutting up while cooking rather than preparing everything beforehand. If I could, I would have trained my cats to prepare all the ingredients for me before I come home, but they have not expressed any interested in cooking so far. Perhaps that’s because they prefer a raw diet. Also, their food comes in bite size pieces strait out of a bag and they never had to deal with these kind of issues. That’s too bad since they already have built in tools for shredding and cutting, and also have plenty of time on their paws. Having said this, I am having to do it all by myself while my stomach is growling and this is the best solution I could come up with. </i><br />
<i>Nevertheless, I will take it into the consider that not all cooks out there are Stavin’ Marvins, so I will try to be more detailed in my procedures from now on.***</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4nU2-0HSUGftc37kroRHIPFypuFnnb1zEQPXA2DxrFibfcpRIgTlHXVrjLPcbD3SiWMWEdieUqG_xdfbtkv2ir2e1RJANqytGqNglE3RWe7AKSFhz5ZitGjxepjDDpoE7EXtyIZ0WdA/s1600/IMG-20111008-01034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4nU2-0HSUGftc37kroRHIPFypuFnnb1zEQPXA2DxrFibfcpRIgTlHXVrjLPcbD3SiWMWEdieUqG_xdfbtkv2ir2e1RJANqytGqNglE3RWe7AKSFhz5ZitGjxepjDDpoE7EXtyIZ0WdA/s320/IMG-20111008-01034.jpg" width="320" /></a>
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Here goes.<br />
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The recipe text begins with "...heat the oil in a pan and add cut up bacon pieces."<br />
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Wait, that means I should have cut the bacon up in pieces before I started? It would be good for the recipe to say what I need to do before I start cooking. So I can read and do, like on a checklist.<br />
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<i>***If you need more time to cut the bacon, I suggest you prepare it before you start heating the oil. You don’t want the oil to start burning. Seriously, it can catch on fire. For me, the time it takes the oil to heat is enough to cut the bacon (assumption: starting with bacon slices and not a live pig).***</i><br />
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"When meat look cooked, add rice. Mix together for a couple of minutes. While this is cooking, core the peppers". But, the meat and rice are almost done at this point; and I have yet to core the peppers. How much actual time do I have to core peppers now? Maybe it's better to do it beforehand? The recipe doesn't say.<br />
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<i>***It takes about 30 seconds to core the peppers (snip snip), and the meat and rice won’t go anywhere. The sautéing time does not need to be exact because they will get plenty of more cooing I the oven.***</i><br />
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You should probably emphasize that one should not try to save time by stuffing peppers while the mix is still hot.<br />
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<i>***I stuff the peppers while the mix is hot strait from the frying pan. The peppers have thick walls and are pretty good insulators while still raw.***</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvEe-hvWyByEAvNh3WUpzDsgpa3pXmbAFTO7jzIFFGZ6Q_UbdlrzTTMUIC6VR3qxy4CoI3w4f1Fe6k4Xk2wupgxFTteWT71cTD4xIJImJ3d882-dbCR6BFwdF-4irCT15w36TOWw9GITU/s1600/IMG-20111008-01045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvEe-hvWyByEAvNh3WUpzDsgpa3pXmbAFTO7jzIFFGZ6Q_UbdlrzTTMUIC6VR3qxy4CoI3w4f1Fe6k4Xk2wupgxFTteWT71cTD4xIJImJ3d882-dbCR6BFwdF-4irCT15w36TOWw9GITU/s320/IMG-20111008-01045.jpg" width="320" /></a></div>
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Then it says: "when bacon starts to cook, add onion, garlic and carrot". Wait, that means I should have already cleaned and cut them?<br />
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<i>***I work on cutting those while the bacon is cooking. Perhaps not everyone is in starving condition when they cook, and may not want to rush as much as I do. You are right, I should add the prep list of specific form factors each ingredient needs to be in.***</i><br />
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Then you say "separate the bay leaves". How do I do that, if they fall apart while mixing? Maybe a tip about bay leaf preservation and fishing would be useful.<br />
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<i>***Bay leaves shouldn’t fall apart when cooking. You can fish them out with a fork or a spoon. Fishing hooks and bate are not necessary in most cases. ***</i><br />
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"Close peppers with the tomato slices you cut out earlier" Oh, I was supposed to cut out tomato slices earlier? Oops...<br />
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<i>***It says in the list of ingredients: “1 tomato, sliced”. How would you stuff peppers with the whole tomato anyways? You can also view cooking as an art for where you can express yourself and add your own touch to this recipe. Note how I closed the peppers in the picture above with their own tops. Now, they are not topless.***</i><br />
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"Please the peppers in a oven safe deep dish." I hope they were pleased. :)<br />
<i>***I hope too!***</i><br />
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<i>***"Cast iron baking dishes are especially good..." Wait, I actually needed to have an iron baking dish all the while? Oh, shucks...</i><br />
<i>No, you don’t actually need one, I just said they are especially good, but any oven safe baking dish will do the job. However, the peppers may not be as pleased as much as they would have been if they were cooked in the cast iron dish.***</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxvWFIqaL1P54AD09MHw1sIYI0ZgMTV6BphjkfUnECbVkmkT5fNrnUA5K9j0wWvhneaZWhfwwdmvbj3WAI3_TPrMebfLeSuGCdCm9quz-1vN4IBCMq4gGSgnJjR_4-qzGV4tz1tZLH0Y/s1600/IMG-20111008-01047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxvWFIqaL1P54AD09MHw1sIYI0ZgMTV6BphjkfUnECbVkmkT5fNrnUA5K9j0wWvhneaZWhfwwdmvbj3WAI3_TPrMebfLeSuGCdCm9quz-1vN4IBCMq4gGSgnJjR_4-qzGV4tz1tZLH0Y/s320/IMG-20111008-01047.jpg" width="320" /></a></div>
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"De glaze the pan whit wine and water." Ummm, what does it mean to 'de glaze'? I kind of figured out that it's basically 'washing' the pan using wine, water and tomato paste, but would be cool to mention it for those of us who (obviously) don't have a first clue about cooking.<br />
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<i>***Here is a Wikipedia link on deglazing a pan: http://en.wikipedia.org/wiki/Deglazing_(cooking) </i><br />
<i>I agree. I should have added detailed instructions on how to properly deglaze a pan. Actually, I know how you feel. I have a similar experience. When I was little, my parents bought me an origami book which I had been wanting for a long time and I was super excited to finally have it and start making all these awesome things out of paper. I flipped through the pages and found the first thing I wanted to make. I was ready with my very own piece of paper to make this masterpiece. I started to read the first line of the instructions with much anticipation. It said: “start with the XYZ fold…” I was disappointed, I did not know what the XYZ fold was. I did not give up. I wanted to make something. I flipped through pages again and found another interesting origami I was going to turn into a masterpiece. Again the first line instructed to me to “start with a LMN fold”. I was obviously not advanced enough for this book, and had to stick to making paper frogs and stupid hats and airplanes that don’t fly, and never became an origami master. </i><br />
<i>I know it sucks to be kept in the dark about such a crucial step in the process. But, if you haven’t burned your house from hot oil that caught on fire while you were cutting bacon, if your meat and rice didn't get away while you weren’t looking because you were focusing of carving art sculptures out of those peppers with a professional pepper carving tool set (I’m sure it exists), if you didn’t burn your hands from stuffing them with a hot mix and if you pleased your peppers well enough, then I am sure that not deglazing the pan properly won’t make a significant impact on the final product.***</i><br />
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So there. It's how I saw the recipe. Note, as I said before, this is nothing to say about your recipe or approach. It's just a perspective of a person who is a cooking newbie (or even lower), and gets easily confused.<br />
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On the other hand, adjusting the recipe to take into account the dumbasses like me who are trying to cook is what makes a difference between a good, and a great recipe. Making a good recipe seems to be more than just jotting down thoughts as they come.<br />
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Keep up the good work. The hungry await more recipes.<br />
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<i>***Eat well, or stay hungry! Never resort to packaged and over processed food. You might just as well eat your shorts. It is probably more nutritious.***</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1oQ8e6s7CqSCAw-xfpl9jLtQFAAqsN1n8lz2w-9VWrTqz_4H4qImY252vV-M9JQi1_Or32HLfwV035MR1eL37l3QVMTbJYtDWAPx1PdICaC37XeXfkOU2iBnkYhC-qtMgNNuPoCClf74/s1600/IMG-20110717-00507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1oQ8e6s7CqSCAw-xfpl9jLtQFAAqsN1n8lz2w-9VWrTqz_4H4qImY252vV-M9JQi1_Or32HLfwV035MR1eL37l3QVMTbJYtDWAPx1PdICaC37XeXfkOU2iBnkYhC-qtMgNNuPoCClf74/s320/IMG-20110717-00507.jpg" width="320" /></a></div>
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-Tasty Makes Happy<br />
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<iframe border="0" frameborder="0" height="250" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=12&l=ur1&category=mothersday&banner=1QM2QNMTSN81RYKZY9R2&f=ifr" style="border: none;" width="300"></iframe></div>
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</div>Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com1tag:blogger.com,1999:blog-7586169359639731838.post-86492585897032864112012-04-26T23:47:00.001-07:002012-05-03T00:22:03.962-07:00Simple Paella<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYel4O090WSDVwzTfhtKB0lx63PvI_CnA_7NAz5aymMD3LcOkDOE-Mlz5QLNv-9IHwQRabeTQO7fN-Ttvs7Lo7lZBHR211ZUb60agVdITk_ebKb66n1m44HUaKkSqupxotzWq4E3wtd8Q/s1600/paella+031.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYel4O090WSDVwzTfhtKB0lx63PvI_CnA_7NAz5aymMD3LcOkDOE-Mlz5QLNv-9IHwQRabeTQO7fN-Ttvs7Lo7lZBHR211ZUb60agVdITk_ebKb66n1m44HUaKkSqupxotzWq4E3wtd8Q/s400/paella+031.JPG" /></a><br />
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Paella is a good dish to make if you have friends coming over because you can make it in large quantities. Also, you don't have to cook too many side dishes- paella has it all: meat, rice, vegetables.</div>
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<span style="color: purple;"><b>INGREDIENTS:</b></span></div>
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<span style="color: purple;">1/4 cup oil</span></div>
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<span style="color: purple;">1/2 chorizo package</span></div>
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<span style="color: purple;">1 cup rice</span></div>
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<span style="color: purple;">1 onion</span></div>
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<span style="color: purple;">1 jalapeno</span></div>
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<span style="color: purple;">2 garlic cloves</span></div>
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<span style="color: purple;">1 can tomatoes</span></div>
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<span style="color: purple;">3 cups chicken broth</span></div>
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<span style="color: purple;">1 cup mixed seafood medley</span></div>
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<span style="color: purple;">1/2 tsp chilli powder</span></div>
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<span style="color: purple;">1/2 tsp seasoning salt</span></div>
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<span style="color: purple;">salt and peppter to taste</span></div>
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You can really make paella with any kind of meet. I've made it with chicken in he past and its quite good. This time I tried chorizo and seafood medley. </div>
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Start with heating the oil in the pan at medium heat. Then stir in chorizo. When it softens, add rice. Stir constantly to prevent sticking to the pan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7z2K63mmi9j35Sza-9TgxlyfrurVCxumHOpHMgqf-Vg2aHj9wIa-Mwlzdu6JYvgmni-V4I6V9Xd4n-gMl0CP3NccFWFVqHa9VyfeKKj2C_XIji9Zx_ZicRimzP7gsATZMGEgQPOvF60/s1600/paella+006.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7z2K63mmi9j35Sza-9TgxlyfrurVCxumHOpHMgqf-Vg2aHj9wIa-Mwlzdu6JYvgmni-V4I6V9Xd4n-gMl0CP3NccFWFVqHa9VyfeKKj2C_XIji9Zx_ZicRimzP7gsATZMGEgQPOvF60/s400/paella+006.JPG" /></a><br />
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<span style="text-align: justify;">The rice will start changing the color to yellow and then add chopped onions, garlic and </span><span style="text-align: justify;">jalapeno</span><span style="text-align: justify;">. Stir all together for another 3-5 minutes or untill onions become soft and </span><span style="text-align: justify;">translucent</span><span style="text-align: justify;">. At this point you can season with salt, pepper, chilli powder or your favorite seasoning salt. But don't overdo it, you can always add more later. </span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtMJiOuZH77SOXyTdB2fYGMnZnT2GWn39nOumN-8XWpSFFFSxtb1ush4Yw7WAeUGH-TIWOUQei1AdbwSy8nKRasrS4IPrykqLW1KDADrD12ZPH1_ZhqfAEHwyRV9CPRqgkoBLnMDllWA/s1600/paella+008.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtMJiOuZH77SOXyTdB2fYGMnZnT2GWn39nOumN-8XWpSFFFSxtb1ush4Yw7WAeUGH-TIWOUQei1AdbwSy8nKRasrS4IPrykqLW1KDADrD12ZPH1_ZhqfAEHwyRV9CPRqgkoBLnMDllWA/s400/paella+008.JPG" /></a><br />
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Stir your seasoning well, and add canned tomatoes all together with the juice. When the mixture boils again, add the broth, lower the hear and cover. Let it cook for about 20 minutes. Do a taste test to see if you added enough salt and seasoning. Don't wait till the end because you don't want to stir up your paella at the end. When the liquids are almost gone, stir in seafood medley and cover again to allow it to cook for another 5 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULr6xKZ3lCQXG7mgo2UHvpYfEWoXmhEhuyQ9wvzu50ql1pH1lsnbDtrZ5ADXzYZYCBTIVRq7aSQXz0mR6K1_IzLNXr9QjL3pVHrJBo_dWyWoDVzrsR44WxppcLeYLUxJb6PMHlrhnqgI/s1600/paella+024.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULr6xKZ3lCQXG7mgo2UHvpYfEWoXmhEhuyQ9wvzu50ql1pH1lsnbDtrZ5ADXzYZYCBTIVRq7aSQXz0mR6K1_IzLNXr9QjL3pVHrJBo_dWyWoDVzrsR44WxppcLeYLUxJb6PMHlrhnqgI/s400/paella+024.JPG" /></a> </div>
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Pick your paella pan:</div>
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</div>Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com0tag:blogger.com,1999:blog-7586169359639731838.post-32276246022462770362012-04-22T01:12:00.000-07:002012-04-22T01:27:41.028-07:00Mahi Mahi with vegetables<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tfMl4UUFjgxUkzhgzFBMJ-553QU_IPQe3j5to0NVySRLfqXrJyLmlwUMM4nwiLdLAvRsYDeLWduwXs9jSMGkaXkMAcToT9EYgOxhevo1BBrvmAJx1UyCmsASNGt9aQJQkIYCPrj1Jbvj/s1600/mahi+mahi+004.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tfMl4UUFjgxUkzhgzFBMJ-553QU_IPQe3j5to0NVySRLfqXrJyLmlwUMM4nwiLdLAvRsYDeLWduwXs9jSMGkaXkMAcToT9EYgOxhevo1BBrvmAJx1UyCmsASNGt9aQJQkIYCPrj1Jbvj/s400/mahi+mahi+004.JPG" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Most nutritionists agree that there are numerous health benefits of eating seafood. Although some fish can be contaminated with toxins such as mercury or PCBs, scientists agree that the benefits outweigh the risk. Seafood contains Omega-3 fatty acids which helps prevent immune system, protects against hearth disease, prevents the spread of some cancers, help relieve inflammatory diseases and help improve skin condition. </span></div>
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<span style="font-family: Verdana, sans-serif;">The intake of Omega-3 fatty acids is important for restoring the balance in our bodies. Our modern diet consists of foods that are rich in Omega-6 fatty acids which results in <span style="background-color: white; line-height: 18px; text-align: -webkit-auto;">overproduction of prostaglandins and leukotrienes</span><span style="background-color: white; text-align: -webkit-auto;"><span style="line-height: 18px;"> that cause many diseases. Most western diets have </span></span>Omega-3 to Omega-6 ratio of 1 to 10, and in many cases as high as 1 to 30. <span style="background-color: white; line-height: 18px;">Research shows that</span><span style="background-color: white;"><span style="line-height: 18px;"> excess Omega-6 fatty acids are a serious health risk as they lead to many common diseases. The ideal ratio should be 1 to 4. </span></span></span></div>
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<span style="font-family: Verdana, sans-serif;">It seems that this is an easy problem to fix- eat more fish. It is recommended to eat 2 servings of fish per week.</span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;"><b><br class="Apple-interchange-newline" />INGREDIENTS:</b></span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;">1 mahi mahi fillet</span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;">2 small tomatoes</span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;">5-6 asparagus spears</span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;">3 slices red bell pepper</span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;">3 onion slices</span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;">salt and pepper</span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;">3-4 Tbsp soy sauce</span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;">4 Tbsp olive oil</span></div>
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<span style="font-family: Verdana, sans-serif;">Cooking fish is not time consuming. The tricky part is not to overcook it, because that will make it dry. However you decide to prepare your fish (grilling, baking or frying), it would only take a couple of minutes per side, of course depending of the size of the fillet, steak or fish you are trying to make. </span></div>
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<span style="font-family: Verdana, sans-serif;">Fish doesn't need much seasoning. Mildly season both sides of the fillet with salt and pepper and soy sauce. Let the fish marinate while you cut up the veggies. Separate asparagus in a bowl and steam it or cook in the microwave for 1-2 minutes. Heat the oil in the frying pan and fry the fish about 2 minutes per side for small fillet and 3 minutes per side for a medium fillet, keeping it covered. Take the fish out and put it on the plate. Saute the vegetables in the same oil for 3-5 minutes and spread them over the fillet. You've got a perfect healthy meal in less than 30 minutes.</span></div>
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</div>Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com2tag:blogger.com,1999:blog-7586169359639731838.post-89102223735482378952012-04-15T11:24:00.001-07:002012-04-15T23:27:21.391-07:00Happy Easter!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFu4z65CictRZB7DsKjluskdpki3V3MczMtc51blf0FJRtY9wDh45HKqfJcQxIGvWpE6G5WNZ3WnRtpWT9g7WVYbZUf26Jvz_vKNTT2c5AGLIko_su_smyRjr4ceqXTHiAoArWSfOHiLqk/s1600/IMG_0061.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFu4z65CictRZB7DsKjluskdpki3V3MczMtc51blf0FJRtY9wDh45HKqfJcQxIGvWpE6G5WNZ3WnRtpWT9g7WVYbZUf26Jvz_vKNTT2c5AGLIko_su_smyRjr4ceqXTHiAoArWSfOHiLqk/s400/IMG_0061.JPG" /></a> </div>
</div>Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com1tag:blogger.com,1999:blog-7586169359639731838.post-29169897423045385582012-04-01T23:50:00.011-07:002012-04-04T00:49:49.265-07:00Tilapia with Brussels Sprouts<div class="separator" style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; clear: both; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoY4_7ePCTjfmn_toV1uStZg0WF7VHUV0SfAFpnAjrNE9SJwmI_m4XzXp5SaXMPkOqx7B1a8NWabhSPezerwzZQBhABLnKijC4HT0PWYPGpzQEFVr4-g_XO1c0jQRGheO3ks-naaRuMgVU/s1600/tilapia+045.JPG" style="margin-left: 1em; margin-right: 1em; "><span><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoY4_7ePCTjfmn_toV1uStZg0WF7VHUV0SfAFpnAjrNE9SJwmI_m4XzXp5SaXMPkOqx7B1a8NWabhSPezerwzZQBhABLnKijC4HT0PWYPGpzQEFVr4-g_XO1c0jQRGheO3ks-naaRuMgVU/s400/tilapia+045.JPG" /></span></a></div><div class="separator" style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; clear: both; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: left; "><span><br /><br /></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; border-bottom-width: medium; border-bottom-style: none; border-bottom-color: initial; border-left-width: medium; border-left-style: none; border-left-color: initial; border-right-width: medium; border-right-style: none; border-right-color: initial; border-top-width: medium; border-top-style: none; border-top-color: initial; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: left; "><span><span style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; color: rgb(11, 83, 148); "><strong>INGREDIENTS:</strong><br />1lb tilapia fillet<br />2 small garlic cloves, minced<br />salt, pepper<br />parsley, chopped<br />2 tbsp butter<br />juice from 1/2 lemon<br /><br />for Brussels sprouts:<br />approximately 1/2 lb of brussels sprouts<br />1 tbsp butter<br />seasoning salt<br />1/2 cup water</span><br /><br /><br /></span><div style="text-align: justify; "><span><span style="font-size: 100%;">Preheat the oven to 400F. Sprinkle salt and pepper on both sides of tilapia fillet. Place minced garlic and chopped parsley on top of the filet. Squeeze lemon over it and cover with butter. Bake covered for 10 </span>minutes<span style="font-size: 100%;"> and uncovered for 5-10 minutes. The fish should be </span>flaky<span style="font-size: 100%;"> when done.</span></span></div><span><br /></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; border-bottom-width: medium; border-bottom-style: none; border-bottom-color: initial; border-left-width: medium; border-left-style: none; border-left-color: initial; border-right-width: medium; border-right-style: none; border-right-color: initial; border-top-width: medium; border-top-style: none; border-top-color: initial; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0OaA3i3gABzuyRloxdQod8JS4nKqfex_mqkz2UuD5j_EMOvS64Gob_C__l7Je_O6Kc6RUq0bfDjhEjCDj7S9l-g2ropqWp3lVhP_DTXVSwQwncuvLhyrsS5z4bBYhKQMDDl0MsUcs2lKt/s1600/tilapia+026.JPG"><span><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0OaA3i3gABzuyRloxdQod8JS4nKqfex_mqkz2UuD5j_EMOvS64Gob_C__l7Je_O6Kc6RUq0bfDjhEjCDj7S9l-g2ropqWp3lVhP_DTXVSwQwncuvLhyrsS5z4bBYhKQMDDl0MsUcs2lKt/s400/tilapia+026.JPG" /></span></a></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; border-bottom-width: medium; border-bottom-style: none; border-bottom-color: initial; border-left-width: medium; border-left-style: none; border-left-color: initial; border-right-width: medium; border-right-style: none; border-right-color: initial; border-top-width: medium; border-top-style: none; border-top-color: initial; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: left; "><span><br /></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; border-bottom-width: medium; border-bottom-style: none; border-bottom-color: initial; border-left-width: medium; border-left-style: none; border-left-color: initial; border-right-width: medium; border-right-style: none; border-right-color: initial; border-top-width: medium; border-top-style: none; border-top-color: initial; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span><span style="font-size: 100%;">Cut </span>Brussels<span style="font-size: 100%;"> sprouts in halves. Heat butter in the frying pan over </span>medium<span style="font-size: 100%;"> heat. Add Brussels sprouts in melted butter and then sprinkle seasoning salt and mix. When the edges start to get brown, add water and continue to cook until the water is evaporated, about 10 minutes.</span></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; border-bottom-width: medium; border-bottom-style: none; border-bottom-color: initial; border-left-width: medium; border-left-style: none; border-left-color: initial; border-right-width: medium; border-right-style: none; border-right-color: initial; border-top-width: medium; border-top-style: none; border-top-color: initial; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; "><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJPUkvRZzO15AOXceaQsIFxSSz-2aPdtEtuHlu9t7Znxa-UaQwWrKLx2hPd-abFlESH7VdyU4Bmf2nE6EsDPCTsKVkapz8LMNEthX-emmD6RKru6oGdCY3n3g0F3V80kasbQkDME7OXer/s1600/tilapia+036.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJPUkvRZzO15AOXceaQsIFxSSz-2aPdtEtuHlu9t7Znxa-UaQwWrKLx2hPd-abFlESH7VdyU4Bmf2nE6EsDPCTsKVkapz8LMNEthX-emmD6RKru6oGdCY3n3g0F3V80kasbQkDME7OXer/s400/tilapia+036.JPG" /></a> </span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: justify; "><span><span><br /></span>Or just buy this 2 in one fish figurine made out of Brussels sprouts:</span></div><div style="margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: justify; "><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span><iframe src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=B001KU8XH6&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span><br /></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span>What to farm your own tilapia? Here is how:</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span><br /></span></div><div><div><span><iframe src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=1933198192&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div></div></div>Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com0tag:blogger.com,1999:blog-7586169359639731838.post-14443863301850179302012-03-12T20:23:00.012-07:002012-03-13T22:30:16.930-07:00Okra and Eggplant Stew<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOaRkoP2GQihYV0leWn7KiDTNXx0ASNQwWAbAN0f-bdXHqQppimMvkTEtfpKpxErjYJlR53kHgxsyy36ptvvIhKF9wBmvHC3U8-n8_Wo-8aVmOC5lbwWJC8NrAMbsLIc3bHrGrlIM45P_/s1600/P1040184.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOaRkoP2GQihYV0leWn7KiDTNXx0ASNQwWAbAN0f-bdXHqQppimMvkTEtfpKpxErjYJlR53kHgxsyy36ptvvIhKF9wBmvHC3U8-n8_Wo-8aVmOC5lbwWJC8NrAMbsLIc3bHrGrlIM45P_/s400/P1040184.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5719219515355460450" /></a><br /><div style="text-align: justify;">You don't see okra dishes every day. I realized that I only have okra when I go to Indian and Middle Eastern restaurants, and I even had it once in Jamaica. Being such a healthy vegetable, I decided to make an effort and prepare it myself with ingredients and spices to my liking. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I am not sure if this is because okra is not so popular, or because everyone rushed to buy it that day, but there was very little left at the store. So, I also bought one eggplant to put in the stew in addition to the okra. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Amongst its many nutrition benefits, okra is a great choice of food if you are watching your weight or cholesterol. It is also a good source of dietary fiber, protein and many vitamins and minerals. </div><div><br /></div><br /><span >INGREDIENTS:</span><div><ul><li><span style="color: rgb(0, 153, 0); ">1lb okra</span></li><li><span style="color: rgb(0, 153, 0); ">1 eggplant</span></li><li><span style="color: rgb(0, 153, 0); ">2 large onions</span></li><li><span style="color: rgb(0, 153, 0); ">5 cloves garlic, minced</span></li><li><span style="color: rgb(0, 153, 0); ">2 cans diced tomatoes</span></li><li><span style="color: rgb(0, 153, 0); ">4 Tbsp tomato paste</span></li><li><span style="color: rgb(0, 153, 0); ">3 Tbsp ground cumin</span></li><li><span style="color: rgb(0, 153, 0); ">2 Tbsp ground coriander</span></li><li><span style="color: rgb(0, 153, 0); ">1 Tsp ground black pepper</span></li><li><span style="color: rgb(0, 153, 0); ">2-3 bay leaves</span></li><li><span style="color: rgb(0, 153, 0); ">2 cups of chicken broth</span></li><li><span style="color: rgb(0, 153, 0); ">1-2 cup of water</span></li><li><span style="color: rgb(0, 153, 0); ">salt to taste</span></li><li><span style="color: rgb(0, 153, 0); ">4-6 Tbsp olive oil</span></li><li><span style="color: rgb(0, 153, 0); ">cilantro or parsley to garnish</span></li></ul></div><div><br /></div><div><br /></div><div style="text-align: justify;">Heat the oil in a large cooking pot. Chop onions and garlic and saute them in oil. </div><div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwn359Qyey0vAB8zjZ3vemN0CM1PI7u4OPataXvz79IbjI70pG5Fnaw5fU8vyfjB6Sp8zPKNsHDB5KY-wLWHaTHlyyPcvDZ-lySGPjSKLSU3CrHQVVT876sjg2bZGhaQg0RYM1bVYvWKx/s1600/P1040166.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwn359Qyey0vAB8zjZ3vemN0CM1PI7u4OPataXvz79IbjI70pG5Fnaw5fU8vyfjB6Sp8zPKNsHDB5KY-wLWHaTHlyyPcvDZ-lySGPjSKLSU3CrHQVVT876sjg2bZGhaQg0RYM1bVYvWKx/s400/P1040166.JPG" /></a> </div><div style="text-align: justify;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; ">When the onions become translucent, add canned tomatoes and bring to boil. Add bay leaves and spices. </div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kKumZuFL_pJAJ5BOKHmiXzDFnxXfxCz5hfZVLQ-8N5kppXPDYrYkgY8JsHKSBi0omq7g4vFypyap3S0o-N7A8aDV_PNkPA2M9TzN2XzTQFBYDTbJtqmsJqhFB7wBIRCK_DlVtv_XOVCV/s1600/P1040170.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kKumZuFL_pJAJ5BOKHmiXzDFnxXfxCz5hfZVLQ-8N5kppXPDYrYkgY8JsHKSBi0omq7g4vFypyap3S0o-N7A8aDV_PNkPA2M9TzN2XzTQFBYDTbJtqmsJqhFB7wBIRCK_DlVtv_XOVCV/s400/P1040170.JPG" /></a> </div><div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: justify; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; ">Cut up eggplant into about 1in cubes. Trim the crowns on the okra and then chop each one up into 2-3 pieces. </div><div style="margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLnH1wTm-5ZBff-G3gWPIMwRmw4ZHDANk0sNO97lrXy4JX0jFIq42FakZ97g0HsY_45qzzBoyiO6htIctEGyfIk9h4-o4PZprbvCt8BVDtKe91y4mQhVwrv9l9qX4R9SkLmyQuIm-ppkr/s1600/P1040163.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLnH1wTm-5ZBff-G3gWPIMwRmw4ZHDANk0sNO97lrXy4JX0jFIq42FakZ97g0HsY_45qzzBoyiO6htIctEGyfIk9h4-o4PZprbvCt8BVDtKe91y4mQhVwrv9l9qX4R9SkLmyQuIm-ppkr/s400/P1040163.JPG" /></a></div><div style="text-align: justify;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; ">Combine them with tomatoes and onions in the cooking pot.</div></div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRjmA9HjbLZU9jc0R0YVFS2Xcayac13Vwo2-y7371yYmk6QXZJQntr-VaO-fM4F9BVA2Vh16AqgoSPNU57F7o-MrNLWPmlvsoAk33ujzgx5lCwEZ7eNMjUWTAYgq_WEFdL68M8N3FhnLi/s1600/P1040173.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRjmA9HjbLZU9jc0R0YVFS2Xcayac13Vwo2-y7371yYmk6QXZJQntr-VaO-fM4F9BVA2Vh16AqgoSPNU57F7o-MrNLWPmlvsoAk33ujzgx5lCwEZ7eNMjUWTAYgq_WEFdL68M8N3FhnLi/s400/P1040173.JPG" /></a> </div><div style="text-align: justify;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; ">Mix well and add brother and water. Add more water if necessary for the desired consistency. </div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHRPhSyaXseU0nOTRyKkF8DNeqbAdxs0g2fFSqVivz65Ae69Tys7cWGveqd9X89l9b6GRB3OjCxXRS5agmRlUc8ixwVqoBVzmafAhCC2fLnJbEnuiV6QvESyTMVZbiPnksbQmRK1YfVc5/s1600/P1040188.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHRPhSyaXseU0nOTRyKkF8DNeqbAdxs0g2fFSqVivz65Ae69Tys7cWGveqd9X89l9b6GRB3OjCxXRS5agmRlUc8ixwVqoBVzmafAhCC2fLnJbEnuiV6QvESyTMVZbiPnksbQmRK1YfVc5/s400/P1040188.JPG" /></a> </div><div style="text-align: justify;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; ">Cover and cook for about an hour. </div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4LbwpS36dYFyONdQy5s1le3BIm3ubENdrCPGGECESCSzw74NcSI55x08MW0Vt-tftdGT8KUd2mKNA_tptIYs5d6CYIz_ojFflvuPrmtVepMdo_n2iO7Md1uGbLsDXjIo26_z8Ucpwl8AV/s1600/P1040191.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4LbwpS36dYFyONdQy5s1le3BIm3ubENdrCPGGECESCSzw74NcSI55x08MW0Vt-tftdGT8KUd2mKNA_tptIYs5d6CYIz_ojFflvuPrmtVepMdo_n2iO7Md1uGbLsDXjIo26_z8Ucpwl8AV/s400/P1040191.JPG" /></a> </div><div style="text-align: justify;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; ">Serve over rice or bread. </div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rFmcQtg2QZZfqRavpxXVtoLTOoAVpyJsWdLqUHMHq1fACPpyg9LIOK4ze0awnCn5osxagDg20ZbvX297KmhkJtpPUM1zvT3_cNiaSqAQeyHfhQNb7VLpm1aAhlnPbfdSZA2g8E9VGfYy/s1600/P1040203.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rFmcQtg2QZZfqRavpxXVtoLTOoAVpyJsWdLqUHMHq1fACPpyg9LIOK4ze0awnCn5osxagDg20ZbvX297KmhkJtpPUM1zvT3_cNiaSqAQeyHfhQNb7VLpm1aAhlnPbfdSZA2g8E9VGfYy/s400/P1040203.JPG" /></a> </div><div style="margin: 0px auto 10px; text-align: center;"><br /></div><div style="text-align: left;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; ">This dish makes great leftovers for lunch the next day. </div><div style="text-align: left;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><br /></div><div style="text-align: left;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><div style="margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><iframe src="http://rcm.amazon.com/e/cm?t=tasmakhap0f-20&o=1&p=8&l=as1&asins=B002MXY77U&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe> <iframe src="http://rcm.amazon.com/e/cm?t=tasmakhap0f-20&o=1&p=8&l=as1&asins=0743243757&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe> <iframe src="http://rcm.amazon.com/e/cm?t=tasmakhap0f-20&o=1&p=8&l=as1&asins=B002EAYWDA&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe></div><div><br /></div></div><div style="clear:both; text-align:CENTER"></div></div>Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com0tag:blogger.com,1999:blog-7586169359639731838.post-73577519603642576202012-03-08T22:08:00.009-08:002012-03-13T00:35:21.598-07:00Asparagus Pesto with Blue Cheese<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; "><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfOxZoofZEa-k9dFi1zLJglC-_gd12V6ODYrJilsp4CxihZtaUcugy5uE75N8HG2Qt07s2HzeWsY3DyfgASIzR6pUNQYSnfrDBZ1gAFoOc_TWPEYZzY2mtHXJdu9HVGulRHU4WitcVoIw/s1600/asparagus+pesto+015.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfOxZoofZEa-k9dFi1zLJglC-_gd12V6ODYrJilsp4CxihZtaUcugy5uE75N8HG2Qt07s2HzeWsY3DyfgASIzR6pUNQYSnfrDBZ1gAFoOc_TWPEYZzY2mtHXJdu9HVGulRHU4WitcVoIw/s400/asparagus+pesto+015.JPG" /></a> </span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; "><span><br /></span></div><div style="text-align: justify; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span><span style="font-size: 100%;">Asparagus has a ton of health benefits. Here is one way to take advantage of them. </span></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span><br /></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span><b>INGREDIENTS:</b></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span>1 lb fresh asparagus</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span>1/4 cup almonds</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span>2 garlic cloves</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span>1/2 cup olive oil</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span>1/4 cup grated Parmesan cheese</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span>1/4 cup blue cheese</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span>salt and pepper to taste</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span><br /></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span>Cut asparagus ends off and discard. Then cut asparagus in half and cook it in water for 5-10 minutes until soft. Drain and set aside. </span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; "><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3N6V6pTDP21JmuK1EHKrV_Ek6iZGINfXmL_55F3cRTrQbxnW-oSKWr05lBCf5UUQNGlzRfBFMtKQ7Jk96A2ok7eo9CC0h9ewMf2bN7iV3EQWFJULJKX8pPw5CCiFM1-yfzDxnPFuvMln/s1600/asparagus+pesto+017.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3N6V6pTDP21JmuK1EHKrV_Ek6iZGINfXmL_55F3cRTrQbxnW-oSKWr05lBCf5UUQNGlzRfBFMtKQ7Jk96A2ok7eo9CC0h9ewMf2bN7iV3EQWFJULJKX8pPw5CCiFM1-yfzDxnPFuvMln/s400/asparagus+pesto+017.JPG" /></a> </span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span>While the asparagus is cooking, roast almonds in a pan. </span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; "><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcbJlny4etUGHgr9i1P3Lqw6tr0PdsWCr68AM-TH011sy2L5WFrRzo3wC7-tIRaAAF0QdlPdAjCu1o6nU96rTkSO72rWvo3JHgP3bWx42SZhzQW-H3zRsiL8XniVEAK49whj42_CC8_4u/s1600/asparagus+pesto+020.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcbJlny4etUGHgr9i1P3Lqw6tr0PdsWCr68AM-TH011sy2L5WFrRzo3wC7-tIRaAAF0QdlPdAjCu1o6nU96rTkSO72rWvo3JHgP3bWx42SZhzQW-H3zRsiL8XniVEAK49whj42_CC8_4u/s400/asparagus+pesto+020.JPG" /></a> </span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span>Combine coked asparagus, roasted almonds, grated Parmesan cheese and garlic in the food processor and blend together. </span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; "><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKa2yOTpxYlJhUgarjpc7y5Fp3Fr0eh4hAq5Xr0NZw4aRzPUNQbCsjITUjnZipFqOzImzIWtlY2857QtkTAnWROxDXuvLhTcXQM0u9t3LNoOx5MHSbJjXhqWHIdJySlsrlgMGLUlnOStw/s1600/asparagus+pesto+031.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKa2yOTpxYlJhUgarjpc7y5Fp3Fr0eh4hAq5Xr0NZw4aRzPUNQbCsjITUjnZipFqOzImzIWtlY2857QtkTAnWROxDXuvLhTcXQM0u9t3LNoOx5MHSbJjXhqWHIdJySlsrlgMGLUlnOStw/s400/asparagus+pesto+031.JPG" /></a> </span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span>Add olive oil and blue cheese. </span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; "><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8rOUaU8_-odxK6dVggr_d2jYbUSpIhIquNqIMAXCjQwa6IQyRtl61rPhUEMxDu3gl_-OYBexBV1meU_BpC3PO3iLy1FbsNkjDhqF9UhXfoUU1JECtlQoZbb5c41ZUJLRH3rdFwpERv5p/s1600/asparagus+pesto+034.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8rOUaU8_-odxK6dVggr_d2jYbUSpIhIquNqIMAXCjQwa6IQyRtl61rPhUEMxDu3gl_-OYBexBV1meU_BpC3PO3iLy1FbsNkjDhqF9UhXfoUU1JECtlQoZbb5c41ZUJLRH3rdFwpERv5p/s400/asparagus+pesto+034.JPG" /></a> </span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span>Serve over hot pasta. </span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; "><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DZmnA0dU4DNyo1aEbU_Xpk0h3Ou6DsMsqe6n_N4khSjglQr_nav_exWlR5BmXbnEq7zaxH-r4sxKNbdyy8YsfsxB3LumChKILq9MaFnE-91u8a7Yf9bzmVSNce9uCDI1lgEoP0xAzg7R/s1600/asparagus+pesto+050.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DZmnA0dU4DNyo1aEbU_Xpk0h3Ou6DsMsqe6n_N4khSjglQr_nav_exWlR5BmXbnEq7zaxH-r4sxKNbdyy8YsfsxB3LumChKILq9MaFnE-91u8a7Yf9bzmVSNce9uCDI1lgEoP0xAzg7R/s400/asparagus+pesto+050.JPG" /></a> </span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; "><span><br /></span></div><div style="text-align: left; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span>It looks like asparagus is also used in beauty products:</span></div><div style="text-align: left; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><div style="margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span><iframe src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=B0019V1IGE&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe> <iframe src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=B000GD99VW&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe> </span></div><div style="margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span><br /></span></div><div style="margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span>There is even asparagus tea:</span></div><div style="margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span><iframe src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=B0010KDWMW&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe></span></div></div>Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com1tag:blogger.com,1999:blog-7586169359639731838.post-8072383922042346422012-03-08T01:03:00.010-08:002012-03-10T00:25:13.794-08:00Twisted Pizza Sticks<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RzYyA2nNkDyFAM-5DWjTCImhqTAFVXCdeBQCWKwDZzWJMGDOSSFQhyHa2gTgtg0E8_ToBoqGIWOcxDcC53N56HftErK3tlsS53mVc0zWYa4DH7Ep3bOvt0KjInW9GcIk5ch80zCwo2DD/s1600/asparagus+pesto+008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RzYyA2nNkDyFAM-5DWjTCImhqTAFVXCdeBQCWKwDZzWJMGDOSSFQhyHa2gTgtg0E8_ToBoqGIWOcxDcC53N56HftErK3tlsS53mVc0zWYa4DH7Ep3bOvt0KjInW9GcIk5ch80zCwo2DD/s400/asparagus+pesto+008.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5717768447532816354" /></a><br /><div style="text-align: justify;">These pizza sticks are the best thing since sliced bread!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pizza sticks make great party food, especially for kids parties. You can make these in large quantities and serve them to your guests as snacks or appetizers. Or just instead of bread- add a twist to the regular sliced bread. </div><div style="text-align: justify;"><br /></div><br /><div style="color: rgb(51, 51, 51); font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><b><span class="Apple-style-span" style="color: rgb(0, 153, 0); ">Ingredients:</span></b></div><div style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); color: rgb(56, 118, 29); "><br /><b><span class="Apple-style-span" style="color: rgb(0, 153, 0); ">Pizza dough:</span></b><span class="Apple-style-span" style="color: rgb(0, 153, 0); "><br />1 cup water<br />1 tbsp olive oil<br />2 1/2 cups bread flour<br />1 tbsp sugar</span></div><div style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); color: rgb(56, 118, 29); "><span class="Apple-style-span" style="color: rgb(0, 153, 0); ">1 tsp flax seeds (optional)<br />1 tsp salt<br />1 tsp active dry yeast</span></div><div style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); color: rgb(56, 118, 29); "><span class="Apple-style-span" style="color: rgb(0, 153, 0); "><br /></span></div><div style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); color: rgb(56, 118, 29); "><span class="Apple-style-span" style="color: rgb(0, 153, 0); ">pan or oil</span></div><div style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); color: rgb(56, 118, 29); "><span class="Apple-style-span" style="color: rgb(0, 153, 0); "><br /></span></div><div style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span>1 Tbsp butter</span></div><div style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span>1tsp coarse salt</span></div><div style="text-align: justify; background-color: rgb(255, 255, 255); "><span style="text-align: left; line-height: 18px;"><span>Parmesan</span></span><span style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px; "> cheese</span></div><div style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span>garlic powder</span></div><div style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span>dried oregano</span></div><div style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span><br /></span></div><div style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span><br /></span></div><div style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">Start with my favorite pizza dough recipe. Split the dough in 6 parts and roll them out into sticks like on the picture below. Preheat the over to 450F at this point.</div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9qMc-1ieK4ipcw_LkpgLjuUYtRL-0b48UySaIlVA3iGJLr44TIU2a8f0Qfptwh8Z1K5jD-JTKWfjkikW6BJU-ZQmO6ds9wJ1QiZ8LZGhtO5IxU46reKFkPJ8rjA0h86aiWwgdAsyYwzW/s1600/pizza+sticks+002.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9qMc-1ieK4ipcw_LkpgLjuUYtRL-0b48UySaIlVA3iGJLr44TIU2a8f0Qfptwh8Z1K5jD-JTKWfjkikW6BJU-ZQmO6ds9wJ1QiZ8LZGhtO5IxU46reKFkPJ8rjA0h86aiWwgdAsyYwzW/s400/pizza+sticks+002.JPG" /></a> </div><div style="text-align: justify;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; ">Wrap them around skewers for grilling kebabs. Oil the pan and place pizza stick skewers on it. </div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0ZNjFhUFtxr6lrs3r8iFBm0C1Vx3ZQ26gyZ2VhjUdBl_-nQ36GqZaZdIjfEzzKZOuMfw553MrSIDCPAYp5qC0J8qce35bcZe69uwOHQjXaZ6djM4cyBtY9u1OIj4h2zzS0QRTcXHGBho/s1600/pizza+sticks+010.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0ZNjFhUFtxr6lrs3r8iFBm0C1Vx3ZQ26gyZ2VhjUdBl_-nQ36GqZaZdIjfEzzKZOuMfw553MrSIDCPAYp5qC0J8qce35bcZe69uwOHQjXaZ6djM4cyBtY9u1OIj4h2zzS0QRTcXHGBho/s400/pizza+sticks+010.JPG" /></a> </div><div style="text-align: justify;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; ">Melt butter in a separate dish. </div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Y27M1KGTBAgd0UnWAOSYeP-0QDi8pn_53JEyOY6YviK_QoLYQGRq2KbqcO3aKwvMdvPud8a9FDhHTy1ico7aCrMRlC9W8Fr6q5xyEMmLEuH4yfCMoKO6rW85dlyasDnWHDyf-o5AdiVQ/s1600/pizza+sticks+014.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Y27M1KGTBAgd0UnWAOSYeP-0QDi8pn_53JEyOY6YviK_QoLYQGRq2KbqcO3aKwvMdvPud8a9FDhHTy1ico7aCrMRlC9W8Fr6q5xyEMmLEuH4yfCMoKO6rW85dlyasDnWHDyf-o5AdiVQ/s400/pizza+sticks+014.JPG" /></a> </div><div style="text-align: left;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span style="text-align: justify; ">Use a brush to spread it over the pizza sticks.</span> </div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMfFhqI4ELYUV4Lgzh2Qh_ijV7ZH-bFlnM9QjD3hfiFIe2_iNhTBLdTfsuL2dUEk7Ii96GUZMTVvRV5QE3bbVtfvz2jt81ieUkF8hTB6IPwcS6VDsvpbdiqz3WVdND89PJXA211jpzoGs/s1600/pizza+sticks+016.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMfFhqI4ELYUV4Lgzh2Qh_ijV7ZH-bFlnM9QjD3hfiFIe2_iNhTBLdTfsuL2dUEk7Ii96GUZMTVvRV5QE3bbVtfvz2jt81ieUkF8hTB6IPwcS6VDsvpbdiqz3WVdND89PJXA211jpzoGs/s400/pizza+sticks+016.JPG" /></a></div><div style="text-align: justify;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; ">They should look shiny like this. </div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAbK1MpSJyg7o1zImpiTVCG_HrMzmNN_3h0nYyYCX9AV8ABAOgKVXfGXIOuBt5wLtry2YvH7MV24KhPavaQjO-yQfUX6q6XlREh0J4FRLqzi0XVw52NSr1lZNUeBT6ktUqOd4lkmRDUFJ/s1600/pizza+sticks+017.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAbK1MpSJyg7o1zImpiTVCG_HrMzmNN_3h0nYyYCX9AV8ABAOgKVXfGXIOuBt5wLtry2YvH7MV24KhPavaQjO-yQfUX6q6XlREh0J4FRLqzi0XVw52NSr1lZNUeBT6ktUqOd4lkmRDUFJ/s400/pizza+sticks+017.JPG" /></a> </div><div style="text-align: justify;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; ">Sprinkle salt, garlic powder, Parmesan cheese and oregano on top. </div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjew44aHnChW01l9HXkSoIpZPhKOiDJR4XdAVgKuac3SAHwhrFrGRo0HSRfRmkBGsipGkgtOMRR7SMqdFPoRJ_OJ-UXgCc7rNHn2YfhcBC2agr0Iudo1a7krH6nt6e06ul2WCURIzsNBwmT/s1600/pizza+sticks+064.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjew44aHnChW01l9HXkSoIpZPhKOiDJR4XdAVgKuac3SAHwhrFrGRo0HSRfRmkBGsipGkgtOMRR7SMqdFPoRJ_OJ-UXgCc7rNHn2YfhcBC2agr0Iudo1a7krH6nt6e06ul2WCURIzsNBwmT/s400/pizza+sticks+064.JPG" /></a> </div><div style="text-align: justify;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; ">Bake at 450F for about 15 minutes. </div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4zdwm1aSTCaz60Y_rdOA7UU_ZaaCnrDFhuoHtOI182T4JPLL5vaTfw_rQBBBrWUjEN09h7NX4kq9TUv_e1v-nlUPJ-KlHTX60oA3Jv3R4SY83y7Gnw7fxKcIKf3MDeb2Z1wHZGJMswhq/s1600/pizza+sticks+079.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4zdwm1aSTCaz60Y_rdOA7UU_ZaaCnrDFhuoHtOI182T4JPLL5vaTfw_rQBBBrWUjEN09h7NX4kq9TUv_e1v-nlUPJ-KlHTX60oA3Jv3R4SY83y7Gnw7fxKcIKf3MDeb2Z1wHZGJMswhq/s400/pizza+sticks+079.JPG" /></a> </div><div style="text-align: justify;clear: both; ">Serve with marinara dip on the side (maybe not such a great idea if you are making those for kids party). </div><div style="text-align: justify;clear: both; "><br /></div><div style="text-align: justify;clear: both; "><br /></div><div style="text-align: justify;clear: both; "><div style="clear: both; "><iframe src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=B00008T960&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe> <iframe src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=B001OI0UM0&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" scrolling="no" marginwidth="0" marginheight="0" frameborder="0" style="width: 120px; height: 240px; "></iframe> <iframe src="http://rcm.amazon.com/e/cm?t=tasmakhap0b-20&o=1&p=8&l=as1&asins=B0000E1FDA&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" scrolling="no" marginwidth="0" marginheight="0" frameborder="0" style="width: 120px; height: 240px; "></iframe></div><div><br /></div></div>Zoranahttp://www.blogger.com/profile/00056346002740285600noreply@blogger.com0