tag:blogger.com,1999:blog-82602157565616162072024-03-13T20:09:00.350-04:00One More FoodieOneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-8260215756561616207.post-48970112442620751782013-04-21T22:36:00.000-04:002013-04-21T22:38:34.587-04:00HEALTHY HOMEMADE MARGARINE (Herb Infused)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><b>One issue I have with <span style="font-size: large;">going</span> "vegan" is that a lot of times you end up substituting "real food" for processed ones! Especially when it comes to dairy and cheese alternatives. It may be that the long list of ingredients is at the end "harmless" to you, but my gut feeling still tells me that this isn't real food, therefore it must<span style="font-size: large;"> be eat<span style="font-size: large;">en with caution!</span></span></b></span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><b>This is part of the reason I prefer diets that focus on eating REAL FOODS, such as Dr. Fuhrman's nutritarian one. But eating REAL FOODS (straight up from nature) can be a very difficult thing to do, especially nowadays when life is constantly on the move, and when most people spend more time outside than actually inside their homes. Add to that a toddler and a baby, then you're really in trouble! :)</b></span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><b>So yes, I fail at this "real food only" thing! I end up adding some processed stuff to my meals daily, <span style="font-size: large;">with</span> dairy alternative milk be<span style="font-size: large;">ing</span> a staple at our home. I would LOVE to make my own almond milk, but it's simply not practical with my daily life...I guess making breastmilk is all I can do for now ;) hehe... But as any "health conscious" person out there, whenever getting a processed food, I always shoot for the one with the least amount of ingredients in it, and hopefully all things I can pronounce!</b></span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><b>The Earth Balance Natural Buttery Spread that I normally purchase to enjoy on occasion or in recipes that calls for it (I usually get the soy free version), can have a quite extensive list of oils, natural flavors and natural coloring ingredients. So when my nutritionist cousin gave me this 3 ingredient<span style="font-size: large;"> </span>margarine spread recipe, I couldn't wait to try it!</b></span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><b>Of course it's so simple that you keep wondering, "why didn't I think of this before?" </b></span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><b><br /><u>Here goes the RECIPE</u>:</b></span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><b>So basically all you do is blend (I use my Ni<span style="font-size: large;">nja Bullet,<span style="font-size: large;"> but any blender will <span style="font-size: large;">do)</span></span></span> Extra Virgin Olive Oil with fresh basil leafs (you can actually <span style="font-size: large;">use</span> any herb you like!) and a little bit of salt to taste.<span style="font-size: large;"> After <span style="font-size: large;">you <span style="font-size: large;">blend it, you just</span></span></span> put in a glass container in the fridge and wait for it to turn into a margarine-like consistency! Simple, eh? </b></span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><b>I didn't add measurements because I didn't get any<span style="font-size: large;">, and</span> just eye ball<span style="font-size: large;">ed the entire process. You can't go wrong here<span style="font-size: large;">! Keep tasting it <span style="font-size: large;">and adjusting to your liking of the herb taste and s<span style="font-size: large;">alt. </span></span></span></span></b></span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><b>Very yummy on a piece of bread!!! :)</b></span></span></div>
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<b><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;">ENJOY!</span></span></b></div>
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<br />OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-88442608882844061872013-04-07T23:20:00.002-04:002013-04-08T08:35:33.726-04:00NOT 4 HEALTH COOKING: A Little Piece of Heaven...or not???<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;">Wow...it has been a long while since I've last posted here! </span></b></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;">What happened you may ask? Well...first came Valentines Day (remember that unexpected valentine surprise at the end of this <a href="http://www.onemorefoodiee.blogspot.com/2012/02/sweet-valentines-treats-vegan-flourless.html">post?</a><span style="font-size: x-large;">)</span>, then came pregnancy, then came horrible sickness for 8 months, then came the best gift ever: our second little girl!!! :)</span></b></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;">Now 5 months after my sweet baby has arrived, I finally feel ready to start blogging about my many food adventures again! </span></b></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;">I decided to start with this one because it is literally the most AMAZING food experiences I've had in my life! After baby was born, I had some wonderful friends bring me meals, and one of them brought me some slices of this dessert along with the meal. When I took the first bite, I immediately knew that this was the best dessert I had ever tasted! Creamy, crunchy, sweet....simply heavenly! </span></b></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;">Since then, I've made this dessert three times, and every single time it is a HUGE hit! I've never had a person eat it and not ask for the recipe. Now I give the recipe and tell people if they are going to make this for others, bring the recipe along! They will for sure ask for it.</span></b></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;">I made it first for Thanksgiving, and when my mother-in-law took her first bite of it, the first thing she said was: "Uhmmm....dos deuses" (translation: "Yummm....of the gods") but she really meant "of God!" For Christmas I made this dessert again, and as soon as my sister-in-law took her first bite, immediately she said: "um pedacinho do ceu!" (translation: "a little piece of heaven!") And that is what I have been calling this dessert since! </span></b></span><br />
<span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;"><br /></span></b></span>
<span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;">But to be honest, a more accurate description would be "a little piece of hell"...hahaha...because eating it, feels very much like a sin! The Bible says that sin leads to death, and that even though it may taste or feel wonderful while you're doing it (in this case, eating it), the consequences are always destructive! Same with this dessert! For someone who was doing a "mostly vegan diet" before pregnancy, trying to follow Dr. Furhman's nutritarian diet...one that actually "leads to health," or one could say, "a diet that leads to life," this dessert i<span style="font-size: x-large;">s</span> anything BUT vegan! It is a little bomb of cholesterol & refined sugar! It's NOT real food. It's NOT good for our bodies and health! But it tastes oooohhhhh soooooo good!!!!</span></b></span><br />
<span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;"><br /></span></b></span>
<span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;">Recently I have experienced a gallbladder attack (if you've ever had one, you know it is NOT FUN!!!), I'm guessing as a consequence of all my Holiday indulgences that just would not end once the Holiday season was over! So I have now, FINALLY gone back to my "almost vegan" nutritarian diet! I've decided that this "Little Piece of Heaven" will only be indulged once a year, either during Christmas time or Easter, so I can enjoy it in remembrance of Christ! Celebrating the fact that He has conquered death, and that I will one day have a glorified body in Heaven, that shall not perish in the presence of Cholesterol, Dairy or Sugar! :-D AMEN to that!</span></b></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;">Without any further ado, here is the recipe for this life changing gastronomic experience:</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;"><span style="color: #ff6600;"><span class="il">Butter</span> <span class="il">Brickle</span> <span class="il">Frozen</span> <span class="il">Delight</span> </span></span></b></span></address>
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<span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">Adapted from <a href="http://allrecipes.com/Recipe/Butter-Brickle-Frozen-Delight/Detail.aspx" target="_blank">Allrecipes</a></span></b></span></address>
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<span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">Yield: 8×8-inch springform pan</span></b></span></address>
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<span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">Ingredients: </span></b></span></address>
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<ul>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">1 1/2 cups graham cracker crumbs</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">6 tablespoons <span class="il">butter</span>, melted</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">1/3 cup white sugar</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">2 teaspoons ground cinnamon</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">1 cup all-purpose flour</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">3/4 cup quick-cooking oats</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">1/4 cup brown sugar</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">1/2 cup <span class="il">butter</span>, melted</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">3/4 cup chopped nuts</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">1 (16 oz.) can sweetened condensed milk</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">1 (8 oz.) package cream cheese, softened</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">1 (8 oz.) tub <span class="il">frozen</span> whipped topping, thawed</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">1 (14 oz.) jar caramel dessert topping</span></b></span></li>
</ul>
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</span></b></span><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">Directions:</span></b></span><br />
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<ol>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">Preheat oven to 350 degrees F. In a medium bowl, combine graham
cracker crumbs, 6 tablespoons melted <span class="il">butter</span>, white sugar, and cinnamon.
Press gently and evenly into the bottom of a lightly-greased 8-inch
springform pan. Bake in preheated oven for 6 minutes. Remove and set
aside to cool.</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">Increase oven temperature to 400 degrees F. Using the same bowl,
combine flour, oats, brown sugar, 1/2 cup melted <span class="il">butter</span>, and nuts.
Spread in a thin layer across baking sheet. Bake for 12-15 minutes,
until golden brown. Crumble while hot, and set aside to cool.</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">In a large bowl, beat together condensed milk and cream cheese until
smooth and fluffy. Fold in <span class="il">frozen</span> topping. Spread half of the mixture
on top of cooled crust, then sprinkle half of the <span class="il">butter</span> <span class="il">brickle</span> crumb
over this layer. Cover evenly with half of the caramel dessert topping.
Repeat layering.</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">Freeze until firm (best overnight), then remove springform pan sides before serving. Serve with additional caramel if desired. </span></b></span><span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;"> </span></b></span></li>
</ol>
<span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;"> </span></b></span><span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;"> </span></b></span><br />
<span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;">This
is the recipe I got, but instead of the caramel I used "Dulce de Leche"
from a La Lechera can (usually you find this at the Spanish food aisle
or Spanish Supermarkets). SOOOOO much better and richer than caramel! I
also added some cinnamon to the crumbs. And two other times that I've
made this, I used the ready made Graham Cracker crust, and just placed
the whole thing inside of the springform pan, and it works wonderfully! I
actually liked that crust better than the one that came out with this
recipe <span style="font-size: x-large;">above</span>. But feel free to use whatever crust recipe you like.</span></b></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;">I will make it my culinary mission to find a way to veganize this dessert so that I can enjoy it more often without the guilt! And if someone has already done it, PLEASE let me know<span style="font-size: x-large;">!</span></span></b></span></div>
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<span style="font-size: x-large;"> <b><span style="font-family: "Courier New",Courier,monospace;">Without the mention of names, I have to say that some people after eating this dessert have gone as far as saying that, "<span style="font-size: x-large;">it is</span> better than sex!" Try it, and you be the judge of that </span></b></span></div>
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<span style="font-size: x-large;"><b><span style="font-family: "Courier New",Courier,monospace;">ENJOY!!!</span></b></span></div>
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<br />OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-968651962024154282012-03-10T12:54:00.000-05:002012-03-10T12:54:53.550-05:00"Empadinha Integral" (vegan & whole wheat pie crust)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzcNAJvXM7GTD9LBBMtv37SPimnLb0fM-cFUEOwzqzvagfDSA5pQjwDEcOhLdzzHxvWnUivnAHB12Ce9qKALy9icoLmj6t0u6MK64j7s59U0r2ibPSnRdUeo_Ua2enwTo6p_OMFxev0CQ/s1600/DSCF2169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzcNAJvXM7GTD9LBBMtv37SPimnLb0fM-cFUEOwzqzvagfDSA5pQjwDEcOhLdzzHxvWnUivnAHB12Ce9qKALy9icoLmj6t0u6MK64j7s59U0r2ibPSnRdUeo_Ua2enwTo6p_OMFxev0CQ/s640/DSCF2169.JPG" width="640" /></a></div>
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<b><span style="font-size: large;">This traditional Brazilian appetizer dish was a huge hit at our home the other day! My husband said he even "dreamed" about it that night after he ate it! hahaha.... And this coming from a man who has always been a professed non-foodie, and never cared much about what food he ate! </span></b></div>
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<b><span style="font-size: large;">This dish was an attempt into making one of my favorite traditional Brazilian appetizer, "empadinha" into a healthier one! </span></b><br />
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<b><span style="font-size: large;">Empadinhas would be translated as something like "mini-pies". I adapted the crust recipe to become vegan and whole-wheat, just to experiment and see if it would work...which it did AMAZINGLY! But for the filling I used a mixture of some leftover chicken sauce I had from a previous dish and leftover sweet potatoes. So not a vegan dish as a whole, but easily turned into one if you use a vegan filling. Definitely a versatile crust that can be used with any pie filling you like, and even used to make a big pie dish. You'll probably need to double or triple the recipe depending on how large of a pie you want. </span></b><br />
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<b><span style="font-size: large;">This pie crust is called "massa podre" in Portuguese, which translates into "rotten dough"...hehe...probably because it's so crumbly! It's my absolute favorite pie crust. And now being able to have it without cholesterol, saturated fat and refined flour, it just got even better! :)</span></b></div>
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<b><span style="font-size: large;">The traditional "empadinha" is filled with a chicken sauce made with tomatoes, onions, garlic and herbs like parsley or cilantro. Some will use a sauce made with mini shrimps, tomatoes, onions and corn. Another popular filling for this appetizer is a sauce made with hearts of palms. That's the one I'll be trying next.</span></b></div>
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<b><span style="font-size: large;">This dough is a little hard to work with since it's very crumbly, and for that reason not a "quick & easy" recipe! It's very quick to get the dough ready, but molding it into the pan is the tricky part. You gotta make sure the dough is not too dry. If it is, add a little more milk or water to it. </span></b></div>
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<b><span style="font-size: large;">Here is what you'll need for the crust:</span></b></div>
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<li><b><span style="font-size: large;">1 1/3 cup flour</span></b></li>
<li><b><span style="font-size: large;">1/2 tsp salt</span></b></li>
<li><b><span style="font-size: large;">1/3 cup oil </span></b></li>
<li><b><span style="font-size: large;">3 Tbsp almond milk (or any milk of your choice)</span></b></li>
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<b><span style="font-size: large;">Here's what you'll do: </span></b></div>
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<li><b><span style="font-size: large;">You'll basically mix all of these ingredients by hand (you can start with a fork) in a large bowl until very crumbly.</span></b></li>
<li><b><span style="font-size: large;">Then you add the dough into a greased mini-muffin pan by pressing the dough down with your fingers until it molds each spot on the pan (look at photos below for reference).</span></b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznVMB4z9DCc4Tu_7aBmCOUQcr86R-sDs3DhfOX53HdauMLPGQuNndfNm3UY-koXSsS6I3yt0weYzDeN8EAzSBIhKwTGTgJBoMM0tJ1j5_USO9-t71dUeIC4DA47y6ka8FBUK_fsOT1Qw/s1600/DSCF2150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznVMB4z9DCc4Tu_7aBmCOUQcr86R-sDs3DhfOX53HdauMLPGQuNndfNm3UY-koXSsS6I3yt0weYzDeN8EAzSBIhKwTGTgJBoMM0tJ1j5_USO9-t71dUeIC4DA47y6ka8FBUK_fsOT1Qw/s640/DSCF2150.JPG" width="640" /></a></div>
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<li><b><span style="font-size: large;">Then you add the filling (sauce) of your choice, and cover with the dough. Now this is the tricky part! When I used to make these with my mom, to make the "lid/top" part, we used to press the dough with our hands onto a cutting board or stone surface and then use a circle cookie cutter about the same size as the circle shape of the mini-muffin pan. Then we would cut it, remove with a spatula and place it on top of the filling and press the edges with our fingers. For this one I had NO patience for all of that, so I just put all the crumbled dough on top of the filling and pressed all of it with the palm of my hand. Even though it didn't look as "smooth" and pretty, it still stayed put once cooked!</span></b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi151DPzgf_mGCpy2MNv5JoPPt1hEpPThpGbmJVuWk5mAa2H1Kc1-PwvJyrroqs9jcErB8IluKZLwlo39Xwio0T-cf-DemDo3imR8sPTYhRb76Y7peS4aVcqRTNS_FR0Br3V74xU-PDUxM/s1600/DSCF2157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi151DPzgf_mGCpy2MNv5JoPPt1hEpPThpGbmJVuWk5mAa2H1Kc1-PwvJyrroqs9jcErB8IluKZLwlo39Xwio0T-cf-DemDo3imR8sPTYhRb76Y7peS4aVcqRTNS_FR0Br3V74xU-PDUxM/s640/DSCF2157.JPG" width="640" /></a></div>
<b><span style="font-size: large;"> </span></b><br />
<b><span style="font-size: large;">Another way I liked EVEN better, was a topless one I did because I had run out of dough! I think it looked even cuter, and it tasted just as good. So I may start doing this way from now on :)</span></b></div>
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<b><span style="font-size: large;"><br />Check it out:</span></b></div>
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<b><span style="font-size: large;"> So cute! </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkN-vvtdHdXmnasknQUtDZ2B6vcGRfp8iTuJVDMtmE0fnOTjqZdxb5jr9yRSCxbZkgzeJ8lqGbyVIuBHC0ixfmfe6GpRtToPiyW0OlPgxMo13N1BPBDtFBEnnVesfkN-fqmU3rO-R6jzs/s1600/DSCF2161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkN-vvtdHdXmnasknQUtDZ2B6vcGRfp8iTuJVDMtmE0fnOTjqZdxb5jr9yRSCxbZkgzeJ8lqGbyVIuBHC0ixfmfe6GpRtToPiyW0OlPgxMo13N1BPBDtFBEnnVesfkN-fqmU3rO-R6jzs/s640/DSCF2161.JPG" width="640" /></a></div>
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<li><b><span style="font-size: large;">Then cover it and bake on 350F until it looks crisp and ready! Sorry I don't have a better measurement for cooking time. I really can't remember how long it took, I just kept checking on them once in a while and removed once they "looked" ready! Dough looked crisp enough.</span></b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi151DPzgf_mGCpy2MNv5JoPPt1hEpPThpGbmJVuWk5mAa2H1Kc1-PwvJyrroqs9jcErB8IluKZLwlo39Xwio0T-cf-DemDo3imR8sPTYhRb76Y7peS4aVcqRTNS_FR0Br3V74xU-PDUxM/s1600/DSCF2157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi151DPzgf_mGCpy2MNv5JoPPt1hEpPThpGbmJVuWk5mAa2H1Kc1-PwvJyrroqs9jcErB8IluKZLwlo39Xwio0T-cf-DemDo3imR8sPTYhRb76Y7peS4aVcqRTNS_FR0Br3V74xU-PDUxM/s640/DSCF2157.JPG" width="640" /></a></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Here are my cuties: </span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2B5uegQs59H8XGc-CU8yGy6KU9nTHnPfUjHM3wiaAvpgVBifg2QZlq86RdF7vKKMybih1vmJgundji3Op1Owzx8FsFBK4NcLeY1RFsFZFjQmNRcQE01jDP0VquiZu2l3WhiP5OxSn58/s1600/DSCF2170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2B5uegQs59H8XGc-CU8yGy6KU9nTHnPfUjHM3wiaAvpgVBifg2QZlq86RdF7vKKMybih1vmJgundji3Op1Owzx8FsFBK4NcLeY1RFsFZFjQmNRcQE01jDP0VquiZu2l3WhiP5OxSn58/s640/DSCF2170.JPG" width="640" /></a></div>
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<b><span style="font-size: large;">The one with the chicken sauce I also added the zesty Italian dipping oil in it for some heat and spice flavor! MMMMMMmmmmmm!</span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Above is the one with the sweet potato sauce....SO creamy!!! The benefit of having the top part is that the filling stays moist. When you do it "topless" (for a lack of better word...hehe), the filling gets much drier. </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">LOVED every bite of it! :) </span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">My husband came home from work the next day and as soon as he opened the door, he asked if I had made more of these! Unfortunately I had not. </span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">But will be making these again very soon ;)</span></span></b></div>OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com1tag:blogger.com,1999:blog-8260215756561616207.post-33681896416712535852012-02-28T16:56:00.000-05:002012-02-28T16:56:06.124-05:00Brazilian Flan with an American Twist!<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;">Oh flan, sweet flan!!! </span></b></div>
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<b><span style="font-size: large;">Flan is probably one of the oldest and most traditional Brazilian desserts. You can't live in Brazil and not know what a flan is. It's like living in the US and not know peanut butter & jelly, french fries or cheesecake! Flan is a staple in the Brazilian cuisine, and I've just discovered it's ridiculously easy to make! </span></b></div>
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<b><span style="font-size: large;">In my 27 years of being Brazilian, I've eaten flans countless times, but had never made one myself! Inspired by a cousin who is currently living in Sweden, and whom in her attempt to manage her homesickness keeps making all kinds of traditional Brazilian dishes; I decided to venture into making one myself! </span></b><br />
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<b><span style="font-size: large;">She had mentioned to me about a flan she made that turned out amazing, and as she explained how she made it, I was dumbfounded by how simple and easy it sounded, that I just had to make one myself! And I had the perfect occasion for it: Super Bowl Sunday! (YES, totally not posting dishes in chronological order here...hehehehe)</span></b></div>
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<b><span style="font-size: large;">From all the flans I've eaten, my absolutely favorite was one made by a Brazilian friend in Chicago. Her flan is simply the creamiest one I've ever tried! And her secret? Adding an American twist to it! Key ingredient? Cream-cheese! </span></b></div>
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<b><span style="font-size: large;">So I decided to try her recipe out! Here are the ingredients you'll need:</span></b></div>
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<li><b><span style="font-size: large;">1 can of condensed milk</span></b></li>
<li><b><span style="font-size: large;">2 cans (use empty can of condensed milk for measure) of milk</span></b></li>
<li><b><span style="font-size: large;">2 eggs</span></b></li>
<li><b><span style="font-size: large;">4 oz of cream cheese</span></b></li>
<li><b><span style="font-size: large;">For sauce: 1 cup of sugar </span></b></li>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Oh, sweet condensed milk! It was one my edible passions growing up. In fact, it's most kids passion in Brazil. They now even make little cans for you to drink like a soda, can you believe it? Little did I know all the harm underneath this heavenly creamy sweetness! Definitely NOT something I would let my child drink off a can, but definitely something to enjoy in moderation once in a while in different recipes! And there is no place better to enjoy it than in a flan.</span></span></b><br />
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<span style="font-weight: bold;"><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">So you basically add all the ingredients (eggs, condensed milk and milk), except sugar to a blender and blend it all! That's the custard part-new English word I just learned the meaning! </span></span></span></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><br />Then make the sauce! Which is basically melting 1 cup of sugar and placing it in the bundt pan. Move pan around so sugar syrup will stick to all sides of the pan. Look at photo for reference: </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Place under 340F for about two hours or until you stick a knife and it comes out clean.</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">It was a big hit at the party!!! </span></span></b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-weight: bold;"> </span></span></span><br />
<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-weight: bold;">Definitely making this again ;)</span></span></span></div>OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-81135889721673602162012-02-27T20:58:00.000-05:002012-02-27T20:58:00.905-05:00FREE COOKING: Leftover Lasagna<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">So this dish was one of those pleasant surprises to me! :) </span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">It started out as I was making a lasagna, and ended up having some leftover lasagna pasta. It was just enough to make one more small lasagna, but I had run out of the sauce or filling (whatever you call it) I was using for the other one! So I remembered I had some </span></span></b><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">leftover sauce from the <a href="http://onemorefoodiee.blogspot.com/2012/01/free-cooking-hot-dog-brazilian-style.html">Brazilian Style Hot Dog</a></span></span></b>. <b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Yes,
this lasagna should have been posted way back then, but I have so many
different things to post about, that I get a little carried away and
lose track of the "chronology" of things! hehehe...</span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">When I first learned how to make a lasagna, with my dear friend M. from south of Brazil in California, I learned a pretty delicious recipe, that is quite heavy on the cream and cheese, but a guaranteed success! </span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">I'm not sure if I ever shared this here, but as much as I love cooking and entertaining friends, I dread cooking for guests! It has more to do with my own insecurities than anything else (hoping to be done with that soon...hehe)! I'm a total people pleaser, so when I'm cooking for people, I want everything to turn out perfect, and I fear so much things going wrong, that they often do. Or at least I think they do!:D</span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Mostly I think this is due to the way I cook. Free cooking is great and all, but it leaves more than enough room for big disasters! And when people are coming over, I have to constantly tame my urge to free cook. I remember having a friend visit from Indiana, and as I started doing a beef stew, I felt like adding red wine to it just to see what happened! I had never cooked with wine before...well...I spent a LONG time fixing the damage so things would be edible! Big disaster....hahaha.</span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Anyway...so whenever I have to cook for people, I have a few recipes I always use, because they are a sure success. And the lasagna recipe I learned from my friend is definitely one of them.</span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">This lasagna I'm posting about today was SO SO easy to make, that I kept thinking I should definitely make lasagnas more often! It tastes great, it's a one dish meal, and did I mention easy? Okay...I have to give credit to the leftover sauce I had in the fridge. So let's say this is the perfect thing to do with leftover sauces you may have around :)</span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">How did I make it? Given I didn't have A LOT of sauce left, I just did the "old trick" of adding water to increase volume! Yes, that's what I did! hehe. Yes the sauce did look and taste pretty watery, and I kept thinking this was probably not going to be a super tasty lasagna! But I was on a mission to not waste any of my leftovers, and little did I know what was about to come out from that!</span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">So after "increasing" the sauce [<a href="http://onemorefoodiee.blogspot.com/2012/01/free-cooking-hot-dog-brazilian-style.html">see here for sauce I used</a>], I added sauce to the bottom of dish, than layered whole wheat oven-ready lasagna, added sauce on top and some fresh spinach, sprinkled a tiny bit of cheese (I used maybe 1/2 cup in the entire lasagna, because it was all I had left and it worked great!), and added some pitted kalamata olives as well. I kept layering it like that, and ended with whatever I had left of the sauce, olives, spinach and the rest of the cheese. So basically once you have the sauce already, all you do is layer things in the dish, and pop in the oven!</span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Believe it or not, this turned out one of the best lasagnas I've ever made! And I learned that a lasagna does not need a heavy sauce and LOTS of cheese to taste awesome!!! My leftover sauce barely had any hot dog left, so it was mostly the tomato sauce and the vegetables, so it tasted more like a veggie lasagna. </span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">SO good! I just hope I can replicate this :)</span></span></b></div>
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<br />OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-41891022032424559972012-02-23T21:32:00.000-05:002012-02-23T21:34:03.520-05:00FREE COOKING: Quick & Easy Tortilla Pizza<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;">In the mood for something fast, easy and tasty? Or in the mood for something crunchy, cheesy yet healthy? Well...I got something for yah! The quick & easy tortilla pizza!!! </span></b></div>
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<b><span style="font-size: large;">It's the type of dish I'll make on those lazy days I'm really NOT in the mood for chopping or sauteing anything, but not willing to compromise too much on health either! </span></b><br />
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<b><span style="font-size: large;">One thing about tortillas though, is that most of them are <u>highly</u> processed. If you want something closer to "real food", I would encourage you to check labels and find one with the least amount of ingredients in the list, and with nothing you can't pronounce! </span></b><br />
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<b><span style="font-size: large;">The other day as I walked through a Target aisle, I saw some tortillas and thought of getting one, since it's the type of thing I like having around for days like this. But as I started doing what I always do before placing something into my food cart: <u>read the labels</u>, I was shocked to see how ALL of the ones they offered had a huge list of ingredients, and most of which I could not pronounce! I just could not get myself to buy one.</span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">A few days later I found Ezekiel 4:9 tortilla (something that comes from the Bible has to be good for you! ;) at the frozen "health" section at Kroger. </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">And check this ingredient list out:</span></span><span style="font-size: large;"> </span></b><br />
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<b><span style="font-size: large;"><span style="font-family: inherit;">organic sprouted wheat, filtered water, organic sesame seeds, organic sprouted soybeans, organic sprouted barley, organic sprouted millet, organic sprouted lentils, organic sprouted spelt, sea salt. <span style="font-family: "Courier New",Courier,monospace;"> </span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: "Courier New",Courier,monospace;">That's <u>it</u>! Not even oil or yeast in them!</span><span style="font-family: "Courier New",Courier,monospace;"> Only actual real foods. Wow! Definitely too much to ask for these days. </span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Pretty cool, eh? And then when you research about the benefits of sprouted grains, you get even more excited about them!!! We usually consume most of our bread products from them. And little one loves it too!</span></span></b><br />
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<b><span style="font-size: large;">Here are the ingredients I used for this dish-but feel free to use whatever you like as a topping! The great thing about cooking is that you DON'T have to follow what someone else likes, you can add what YOU like! </span></b></div>
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<li style="font-family: "Courier New",Courier,monospace;"><b><span style="font-size: large;">Roasted garlic tomato sauce (ready from jar)</span></b></li>
<li style="font-family: "Courier New",Courier,monospace;"><b><span style="font-size: large;">Thawed frozen corn</span></b></li>
<li style="font-family: "Courier New",Courier,monospace;"><b><span style="font-size: large;">Sliced onions</span></b></li>
<li style="font-family: "Courier New",Courier,monospace;"><b><span style="font-size: large;">Fresh spinach leaves</span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Part-Skim
mozzarella cheese. For my vegan friends, you can use a vegan cheese of your choice! I prefer to
eat cheese less often and eat the real thing, since vegan cheese is
highly processed and doesn't seem to fall into a "whole food" category.</span></span></b></li>
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<b><span style="font-size: large;">So let's get started on the "how-to":</span></b></div>
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<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">First spray a large skillet with a oil spray.</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">Place tortilla on skillet.</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">Spread tomato sauce on the tortilla.</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">Add veggie toppings, I used just corn, onions and spinach.</span></b></span></li>
<li><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">Top it with shredded cheese</span></b></span></li>
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<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Cover skillet and keep tortilla there until cheese melts.</span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Once cheese melts, remove pizza from skillet and place on a round oven/pizza dish and place in oven under 400F just until cheese browns. It browns pretty fast, so stay tuned!</span></span></b></li>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Looks great, doesn't it?!</span></span></b></div>
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<b style="font-family: inherit;"><span style="font-size: large;">YUM!<br />ENJOY!</span></b></div>OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-68537219979832252952012-02-22T20:55:00.002-05:002012-02-22T20:55:38.878-05:00FREE COOKING: GREENS LOVER BURGER!!!<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;">If you are a true greens lover, you will LOVE this hamburger!</span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">This burger came to me today as I looked at my leftover vegan eggplant parmigiana, and a bunch of collard greens and purple kale that were about to go bad if not used! I had the awesome idea of eating the leftover eggplant with these two greens, inside this delicious Ezekiel 4:9 sesame bun! </span></span></b> <br />
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<b><span style="font-size: large;">If you've never tried these, you should!!! Not only are they super healthy for you, but they taste pretty awesome too :)</span></b></div>
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<b><span style="font-size: large;">The vegan eggplant parmigiana I made for dinner last night, but I didn't have all the ingredients required, so I wasn't able to try it as it's "supposed" to be. To me it turned out good (given that I LOVE eggplants), but definitely did not impress me. It was a little bland to my taste. <u>BUT</u>, in this sandwich, it was AMAZING!!! </span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Here is the recipe for the eggplant parmigiana [</span><a href="http://www.myvegancookbook.com/recipes/recipe.php?id=98" style="font-family: "Courier New",Courier,monospace;">here</a><span style="font-family: "Courier New",Courier,monospace;">]. I'm sure if you plan ahead and buy all the needed ingredients, the end result will be a lot more interesting in flavor, but in case it's bland...don't worry! You can always turn them into this:</span></span></b><br />
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<b><span style="font-size: large;">I guess the ideal thing would be to make eggplant parmigiana for one meal, and use the leftover in this burger, if you wanted to try this out. TOTALLY WORTH IT, if you ask me! Especially if you happen to be a veggie lover like me :) </span></b></div>
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<b><span style="font-size: large;">So to make this was quite simple! First I prepared the greens:</span></b></div>
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<li><b><span style="font-size: large;">Washed leafs(1 bunch of collard greens & 1 bunch of purple kale), removed stems and finely chopped them. Set it aside.</span></b></li>
<li><b><span style="font-size: large;">Chopped one onion and put in a large skillet with some sprayed oil, then added lots of minced garlic (used about 5 cloves) and let it cook until golden, adding a little water as necessary so it wouldn't burn. </span></b></li>
<li><b><span style="font-size: large;">Once onion and garlic were translucent and golden, I added both chopped leafs and let it cook under medium-high heat for a couple of minutes and then turned heat off. I have an electric stove top, so it takes a while for the heat to be completely off. </span></b></li>
<li><b><span style="font-size: large;">Added a little bit of sesame seeds, onion powder, ground ginger & smoked paprika (but you can use whatever you like)</span></b></li>
<li><b><span style="font-size: large;">Added liquid aminos (can use soy sauce) to taste.</span></b></li>
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<b><span style="font-size: large;">This by itself is already SO good! Simple, quick and delicious. I like to leave the leafs a little undercooked and with its color bright. It's better for you, because the less they are cooked, the higher their nutrient content. I also find it tastier a little crunchier.</span></b></div>
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<b><span style="font-size: large;">Next, I toasted the buns, and spread that amazing zesty Italian dipping oil I ALWAYS talk about! If you haven't seen it yet, here it is again:</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2S6aKswTahrLrW1RGBpjgfG5YCyiU0-b6d5JdBq24cJytCxlSxLU7FMO2efv93isrFRNw6_iReBtknHCTcpz6ZgYhELCZyfLffrzOffwASGVaJ5mUNf2UYhbzeBibPpg_wwbKNFcJJ3U/s1600/0102121853a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2S6aKswTahrLrW1RGBpjgfG5YCyiU0-b6d5JdBq24cJytCxlSxLU7FMO2efv93isrFRNw6_iReBtknHCTcpz6ZgYhELCZyfLffrzOffwASGVaJ5mUNf2UYhbzeBibPpg_wwbKNFcJJ3U/s320/0102121853a.jpg" width="240" /></a></div>
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<b><span style="font-size: large;">If you like thyme, garlic and hot pepper, you will totally dig this! My husband is in love with the stuff. He spreads everywhere, including in his morning toast. So inspired by him, I spread some of this oil on the toasted buns, then added the leftover eggplant parmigiana (heated) and freshly cooked greens. </span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">I'm telling yah! This became TOTALLY awesome. My husband could not stop complimenting it with every bite! </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Just how I like it :)</span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7h0aYgIsj6jiO9EWkUbDgC1e4Ci7KRVMR-Srz_aVF7yDdvmRVdE25P3pAKjuhYMKYXUDX8hQUfW382mZpCcjTPV_envhslvFrZC75QcXxbjpyRQ3QXFgFVZqKVpemWciuGG8me6HWRI/s1600/DSCF9031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7h0aYgIsj6jiO9EWkUbDgC1e4Ci7KRVMR-Srz_aVF7yDdvmRVdE25P3pAKjuhYMKYXUDX8hQUfW382mZpCcjTPV_envhslvFrZC75QcXxbjpyRQ3QXFgFVZqKVpemWciuGG8me6HWRI/s640/DSCF9031.JPG" width="640" /></a></div>
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<b><span style="font-size: large;">I understand this is NOT an easy dish to make, because the eggplant parmigiana is a bit time consuming (I found it to be!), but as a leftover fix, it's quick, healthy and SO tasty that I just could not resist sharing!!! </span></b></div>
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<b><span style="font-size: large;">I'm filled with "drafts" of dishes to post about, but this one earned its bump! ;)</span></b></div>
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<b><span style="font-size: large;">ENJOY! </span></b></div>
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<b><span style="font-family: inherit; font-size: large;">Bom Apetite! !! </span></b></div>OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-8835098704654769462012-02-19T08:53:00.001-05:002012-02-19T08:53:25.743-05:00Breakfast Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnPsV7A4pPIwZUeOHHPUmLPa8lfr5l1DH1EyXjtDr4f-8i03hgpva6d6xN2bKUIAqzvy37-d7a-geEjUOF4a-F8UL5X-FU6A_iv_893S91a7ts4aW9KNsVLxvN6Armzmrn0AAK8sJQ-o/s1600/0212121232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnPsV7A4pPIwZUeOHHPUmLPa8lfr5l1DH1EyXjtDr4f-8i03hgpva6d6xN2bKUIAqzvy37-d7a-geEjUOF4a-F8UL5X-FU6A_iv_893S91a7ts4aW9KNsVLxvN6Armzmrn0AAK8sJQ-o/s640/0212121232.jpg" width="564" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace;"><b>(Before cooking...just love the colors!)</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>I am SO excited to share about this new dish I recently discovered!!! Definitely NOT a nutritarian one, but definitely one to enjoy on occasion on those "not vegan" days for the "almost vegans" out there-or those "trying" to be, like us! hehe...We have not been doing a great job lately. The foodie in me keeps taking over. ;) Yikes! </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Anyway, unless you're a true vegan, you're in for a big treat with this one! ;) </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Last Sunday I was invited to my friend's baby daughter dedication, which was followed by a brunch at her home. I arrived a little earlier than most guests, so I went straight to the kitchen to try and help with whatever I could. When I saw her making this "breakfast pizza" I went totally nuts over it! Bummed that I didn't have my camera with me, my phone just had to do it! </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>It's one of those great and simple ideas that makes you wonder, "why didn't I think of that before?"</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Wondering what's in this beautiful dish??? I didn't get an exact recipe, but here's what you'll find:</b></span><br />
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<ul>
<li><span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Chili Pepper oil (she used the Archer Farms one you get at Target)</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Garlic (minced)</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Cream Cheese</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Scrambled eggs</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Shredded cheese</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Smoked salmon</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Fresh dill and scallion</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Pizza crust (she used one that you buy ready, but you're free to use whichever you want!)</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Endless goodness!!! :)</b></span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>It's very simple to do, </b></span></div>
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<li><span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>First you spread the pepper oil w/ some minced garlic (I guess you can omit garlic if you want!) onto the pizza crust,</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Then spread cream cheese</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Add scrambled eggs (my friend just said to omit salt since smoked salmon is pretty salty! But you can add black pepper to it if you like).</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Add shredded cheese</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Add smoked salmon</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>Fresh dill & scallions on top!</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>I didn't get this part from her, but I'm guessing you can add to a 400 F preheated oven until cheese melts. Just as you would do with any pizza. </b></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkCccEuCRJ6t4kYPJbwmflha1W8ReYQ3N0OUfpSyk9z3Y8xAXVV8FwBQMAplVIIF9LTLGM54cBxjUQT1F3BgfKVidPFJ64ONFSgGXXCq9UsVxZKaWu2VlDKuT2YqvRzlG0F61xhWgUyU/s1600/0212121300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkCccEuCRJ6t4kYPJbwmflha1W8ReYQ3N0OUfpSyk9z3Y8xAXVV8FwBQMAplVIIF9LTLGM54cBxjUQT1F3BgfKVidPFJ64ONFSgGXXCq9UsVxZKaWu2VlDKuT2YqvRzlG0F61xhWgUyU/s640/0212121300.jpg" width="480" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace; font-size: large;"><b>She served it cut in squares. It turned out totally AWESOME!!!!</b></span></div>
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<br />OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-54828939376689669532012-02-14T15:29:00.001-05:002012-02-14T17:48:00.101-05:00Sweet Valentines Treats (vegan & flourless)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicullCXVThxJW0u-TeGCybl-ZNYu9ggl9VCoC_2H4qBJ5nDG1Kgqer-2mrhweXU0ISR0KInBErDWWUHN93XXaY6C8y2tmnKbH8S8PZkuIy3VMY7cMH-rBPqEUbxjyUp-sn5SAacdrWj7E/s1600/DSCF2253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicullCXVThxJW0u-TeGCybl-ZNYu9ggl9VCoC_2H4qBJ5nDG1Kgqer-2mrhweXU0ISR0KInBErDWWUHN93XXaY6C8y2tmnKbH8S8PZkuIy3VMY7cMH-rBPqEUbxjyUp-sn5SAacdrWj7E/s640/DSCF2253.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>These are a great (<u>and</u> for the most part healthy) treat to enjoy with your loved one this valentine day or any other day! ;) They are very tasty, easy to make and you would never know there are chickpeas in them! :)</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Here is what you'll need:</b></span><br />
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<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>1 1/2 cups chickpeas (1 can, drained and rinsed)</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>3/4 tsp baking powder</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>1/8 tsp baking soda</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>heaping 1/8 tsp salt</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>3/4 cup brown sugar</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>1-2 tsp vanilla extract</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>1/4 cup ground flax</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>1/4 cup peanut butter </b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>1/3 cup chocolate chips (Ghirardelli semi-sweet are vegan!)</b></span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>What you'll do:</b></span></div>
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<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Preheat oven 350F. </b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Blend all ingredients, except chips. </b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Mix chips in and place on a greased 8x8 pan.</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Bake for about 40min or until toothpick comes out clean!</b></span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Original recipe found <a href="http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/">here!</a></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-pDseTIPsSoytvfgH5wzZve9BO6Nv0kYv3m4mVlZ4_A2H-QA1R3kSyWnjqTyjMMjv3muCHG4p8jhAO8K9GnalRlUqt_Rj6IyXbv_koDepXf90hf5Dtuqea3gX7WjzBDS2dVJW_JYD-g/s1600/DSCF2255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-pDseTIPsSoytvfgH5wzZve9BO6Nv0kYv3m4mVlZ4_A2H-QA1R3kSyWnjqTyjMMjv3muCHG4p8jhAO8K9GnalRlUqt_Rj6IyXbv_koDepXf90hf5Dtuqea3gX7WjzBDS2dVJW_JYD-g/s640/DSCF2255.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>I used a heart shape cookie cutter once they were already baked! These are so good you can't stop eating them. What I like most about this recipe is that it tastes very light, so you don't feel that heaviness after eating a sweet treat, but the down side is that you end up eating a lot more of it as consequence!</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>These were my sweet valentine treats to my lovely husband! </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJ6FkEC2aOrsOGGmOXa4qXdgZMnqQH69Fvj13bWbypPkavju_yGS1Ss9IkriYBLY6mOG-tngWjW1pnyVd26fN78UfJrZNqCvVms4IxYn6IiK83YT27KYxVSNzb9emNVd2cpOOist97TE/s1600/DSCF2213.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJ6FkEC2aOrsOGGmOXa4qXdgZMnqQH69Fvj13bWbypPkavju_yGS1Ss9IkriYBLY6mOG-tngWjW1pnyVd26fN78UfJrZNqCvVms4IxYn6IiK83YT27KYxVSNzb9emNVd2cpOOist97TE/s640/DSCF2213.JPG" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7JmiWudwzuaYbDFzJgjc-VHTbxuxpY9iHIs8YB7gBm_uMiwcuYmXZTfCCX7IGFKsLNDQfGIx91L72dxtk1bdsAiJF6WjUzofgFH4eCIticBQZt7ZaLawn-wB-ChTdD2xPXznrq9j-7P4/s1600/DSCF2215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7JmiWudwzuaYbDFzJgjc-VHTbxuxpY9iHIs8YB7gBm_uMiwcuYmXZTfCCX7IGFKsLNDQfGIx91L72dxtk1bdsAiJF6WjUzofgFH4eCIticBQZt7ZaLawn-wB-ChTdD2xPXznrq9j-7P4/s640/DSCF2215.JPG" width="480" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>And these were my husband's sweet valentine gifts to me! :) I think flowers and chocolate will NEVER get old to me. I totally love receiving flowers or any thoughtful gift from my husband! He actually surprised me a few days before valentines with these, which were completely unexpected, since he's not "naturally" the flower/chocolate-giving type of guy! Totally loved it :)</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b> Happy Valentines everyone!!!</b></span></div>
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</div>OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com2tag:blogger.com,1999:blog-8260215756561616207.post-135277558526768462012-02-09T22:22:00.000-05:002012-02-10T17:59:36.955-05:00FREE COOKING: "Frango Caipira" (Brazilian Country Style Chicken)<div class="separator" style="clear: both; text-align: left;">
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<b><span style="font-size: large;">This dish is the perfect example of free cooking at its core! I happened to have these organic chicken drumsticks in my fridge (cost only $4 bucks!) from the day I bought them at the store, and sort of forgot about them for a couple of days. So I HAD to make something with them! This particular day I had pizza in mind all day, especially since I still had some shredded mozzarella cheese in the fridge, which is a rare commodity these days! So I looked up at the Brazilian recipe website (<a href="http://tudogostoso.uol.com.br/">tudogostoso</a>) for a pizza crust I remembered once seeing. </span></b></div>
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<b><span style="font-size: large;">As I'm looking that up, I decided to go ahead and be efficient by putting these drumsticks in the pan so they could start cooking, and I could just shred them and use as a topping for my delish pizza!!! "Way to go G.!" </span></b></div>
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<b><span style="font-size: large;">As I start browning them to then proceed to cooking them, I get <u>completely</u> swept away by the thought of a <i>Frango Caipira</i>! </span></b></div>
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<b><span style="font-size: large;">"Uhhhmmmmm....sooooo good I thought!!!" I kept looking at those sizzling, beautiful brown chicken legs, and kept thinking they were just too beautiful to simply get shredded and turned into a pizza topping! They deserved being a dish of their own! They deserved to be the most tender, soft, and tasty Brazilian country style chicken...or as Brazilians would say, "Frango Caipira"! "Aha! <i>Perfeito</i>! I thought" :) </span></b></div>
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<b><span style="font-size: large;">So off I went trying to figure out what I had in my kitchen that would make this task possible. </span></b></div>
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<b><span style="font-size: large;">When I think of "frango caipira", I think of two things: my childhood years in my grandparent's farm and my grandma! </span></b></div>
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<b><span style="font-size: large;">My maternal grandma is a very interesting woman. In her, fragility and strength are so intertwined that you can't tell where one begins and the other ends. She used to tell me in a jokingly yet resentful manner, that she was meant to be born in a "golden cradle" (a Brazilian way of saying you were meant to be born rich) but instead, she ended up being born into a "cradle of rags" with her rough life. </span></b></div>
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<b><span style="font-size: large;">And rough it was! Her skin was so sensitive and thin, that she would be filled with bruises from simply bumping into a tree, or the chickens pricking her as she looked for eggs or fed them. Her skin so pale, and her eyes such a light blue that the bright and hot Brazilian sun made her beautiful round face quickly wrinkle away. But as fragile as she often looked, her arms were stronger than my washing machine! With all the cooking, cleaning, tending the animals, the orchard and washing by hand clothes for her family of seven, she developed a strength that I doubt I ever will! </span></b></div>
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<b><span style="font-size: large;">That woman <u>never</u> stopped! As a child I would convince her after much arguing (also thanks to my persuasive skills), to go sit under the mango tree to relax a bit and say her prayers, while I would go do the dishes for her stepping onto a stepping stool to reach the sink. It made me feel so good to see her rest! </span></b></div>
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<b><span style="font-size: large;"><span style="font-size: small;">Grandma & Grandpa in their golden days!</span></span></b></div>
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<b><span style="font-size: large;"><span style="font-size: small;">Grandma & Grandpa now (2010)</span></span></b></div>
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<b><span style="font-size: large;">The greatest memories of my life were created in that farm with her and my grandfather. I would milk the cows with my grandpa in the early morning ( I can milk a cow if you never knew that about me ;), then make bread and cheese with my grandma in the afternoon, and finally go to the village and sell the milk, cheese and eggs with my grandpa in the evening or the next day! Best of all, he would let me drive his old FIAT on the dirt road of the farm, all by myself, until we reached the fence to exit the farm! He actually taught me how to drive on that dirt road, first on his lap, than as I was old enough to reach the pedals, he would let me drive by myself! I thought this was the coolest thing ever! Still do ;)</span></b></div>
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<b><span style="font-size: large;"> But the memory that came to mind when I was making this dish, wasn't the milk, the cheese or the bread, but of course, the chickens! One of the memories I will never forget is my grandma killing a chicken by the hand to prepare for dinner! She would grab that chicken like there was no tomorrow (which for the chicken there really wasn't!), and would twist its neck so rapidly and effortlessly, that I barely had time to process the event! I remember just hearing the chicken scream and try to get away, and all of sudden it was dead! It freaked me out every time, and I could never understand how my grandma could get herself to do that! I think I would be a vegetarian if I had to kill my own meat. I remember when I first cooked a chicken in my life and the process of having to perforate the chicken's skin with a knife completely freaked me out! </span></b></div>
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<b><span style="font-size: large;">But being exposed to life on a farm you also learn to appreciate the cycle of life, and all that God provides us through nature! Although, I used to say that I wanted to send my <i>Pitucha </i>(my pet cow...more on that some other day) to India so she would never be eaten and would get treated like a god! hehehe...But luckily I found Christ before I went to such lengths...hehe.</span></b></div>
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<b><span style="font-size: large;">Anyhow... so this is actually me as a kid (probably my daughter's age ~14 months) in my grandpa's farm in central Sao Paulo, Brazil (holding some corn to feed the chickens!):</span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Now enough chatting, and let's get down to some chicken business!!!</span></span></b></div>
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<b><span style="font-size: large;">First, let the drumsticks brown in some oil. Keep switching sides as it browns-it takes a while for it to get this golden brown! Be patient :)</span></b><br />
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<b><span style="font-size: large;">Then I added smoked paprika! If you've never tried smoked paprika, PLEASE do yourself this favor and buy some. It's revolutionary in the kitchen!!! :) At least for me! It gives that "bacon" flavor, without bacon ;)</span></b><br />
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<b><span style="font-size: large;">Added minced garlic (lots of it!)</span></b></div>
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<b><span style="font-size: large;">Added sliced baby potatoes, finely sliced leeks, pitted kalamata olives and seasoning-salt & black pepper. Just laid them on top of the chicken.</span></b></div>
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<b><span style="font-size: large;">Covered skillet, left it under low heat to let the chicken cook slowly! That's the big secret here, for it to cook slowly under low heat. </span></b></div>
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<b><span style="font-size: large;">Chicken gets <u>VERY</u> soft & juicy!</span></b></div>
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<b><span style="font-size: large;">So good that it was approved even by our toddler!!! And this was her very first introduction to chicken :) Her face was TOTALLY priceless when she took her first bite. She loved it! She ate a little bit of everything in this dish and kept asking for more!</span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">We ate it the Brazilian way with some rice! Only difference is that most Brazilians will eat white rice and we do brown ;) </span></span></b><br />
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<b><span style="font-size: large;">ENJOY!!!</span></b></div>
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<b style="font-family: inherit;"><span style="font-size: large;">BOM APETITE!!!</span></b></div>OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-83481054802739770392012-02-07T23:15:00.000-05:002012-02-08T08:12:01.553-05:00HOME REMEDY: Garlic Tea<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b>The other day I woke up feeling like I could be coming down with something. My chest felt a little heavy and I started coughing. It's rare that I'm actually sick, and I believe part of it is due to the fact that as soon as I begin feeling intruders are trying to invade, I start bombarding myself with nutrient-rich foods and home remedies!</b></span></div>
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<span style="font-size: large;"><b>This one I'm sharing was a great discovery I made after marrying my sweet husband! During our early months of marriage, he got a nasty cold and would NOT stop coughing. He tried to sleep, but couldn't with the constant coughing. I remembered he had told me once that his mother used to always make a garlic tea that really helped him feel better when he was sick. Against his will, we called his mother to ask for the recipe. After we made the tea and he drank it, he slept the entire night like a baby (a good sleeping baby, not our daughter-type of baby! haha)-simply NO coughs! I could not believe it!</b></span></div>
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<span style="font-size: large;"><b>I was so puzzled by this experience, that I started researching about garlic. And surely, it seems that garlic is the superfood responsible for the amazing results! Apparently garlic has antimicrobial, antiviral and antibacterial properties, <u>and</u> it's a highly anti-inflammatory food! No wonder I'm rarely sick...hahaha...I eat LOTS of garlic in most my meals. Although my cousin who is a functional nutritionist in Brazil says you should never eat too much of anything daily! That our bodies need "variety", so that we don't build intolerance towards a certain food. I'm definitely not good at keeping this advice! </b></span></div>
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<span style="font-size: large;"><b>So I made this tea and drank it first thing in the morning! I normally would top that by drinking those immunity booster packs, but I had none left, so the tea was going to have to do it! And indeed it did! I felt great all day, and whatever was coming my way did not get a chance to progress into anything. </b></span></div>
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<span style="font-size: large;"><b>I normally will modify the original recipe a bit just to make it a little
more immune-boosting than it already is! But feel free to use the
original recipe, if you prefer.</b></span></div>
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<span style="font-size: x-large;"><b><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Following goes the recipe:</span></span> </span></b></span></div>
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<span style="font-size: large;"><b>First you add a little oil/butter (I used earth balance vegan margarine for the taste)</b></span></div>
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<span style="font-family: "Courier New",Courier,monospace; font-size: large;"><b>Then you add LOTS of minced garlic, I used about 5 medium-large cloves. Mince the garlic onto the pan, since you want all the garlic juices in it!</b></span><br />
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<span style="font-size: large;"><b>Add a Tbsp of sugar. I guess Mary Poppins was right, a spoon full of sugar does help the medicine go down!</b></span></div>
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<span style="font-family: "Courier New",Courier,monospace; font-size: large;"><b>I use turbinado raw sugar or brown sugar.I've also done with raw honey, but once heated, raw honey loses its good, medicinal properties, so you're better off just eating the raw honey later. The sugar here I believe is mostly for the taste! Or maybe to help soothe you with its sweetness :) I've also used less sugar, and then added molasses once tea was done. You can try different ways and see what works best for you! </b></span><br />
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<span style="font-family: "Courier New",Courier,monospace; font-size: large;"><b>Then you add a glass of milk. The original recipe calls for cow's milk. I use almond's milk or hazelnut milk that is even better! Hazelnut milk is highly anti-inflammatory. But, I still think anything with cow's milk tastes better. So if you're going for taste, go for cow's milk!</b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace; font-size: large;">Turn heat off, and let it cool down a little.</span></b></span><br />
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<span style="font-family: "Courier New",Courier,monospace; font-size: large;"><b>Filter out the garlic from tea.</b></span><span style="font-size: large;"><br style="font-family: "Courier New",Courier,monospace;" /></span><br />
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<span style="font-size: large;"><b>And enjoy!!! You'll be quite surprised at how tasty this actually is. My husband does not like drinking tea at all, and he always jokes that this is the only tea he likes!</b></span></div>
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<span style="font-size: large;"><b>This is NOT a "cure-all" medicine, and not supposed to replace your Doctor's instructions. But
in conjunction to a healthy, immune-boosting diet, this tea can be VERY effective
in helping your body boost its immunity to kick the butt off of whatever is
coming your way!!!</b></span></div>
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<span style="font-size: large;"><b> And it seems to be great at soothing coughs. My mother
got really sick last year with an awful cough that would not go away,
and I gave her this recipe and she said it really helped! </b>
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<span style="font-size: large;"><b>So try it yourself and lemme know if it works ;)</b></span></div>
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<br />OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-4180023917161739962012-02-01T20:11:00.001-05:002012-02-07T09:06:36.967-05:00Vegan Fruit & Nut Bread (sugar-free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7PKidjTPUJJphag3jyPp_FLcOwXAHSvzVvDYOITHTZFslRZODXTH7WA2rPPq7W1YV72quhhB7QT92D8hjjJw1w9Fdzff4fIt1O6fLVMDDFL-gBzLOMVMqVmwEb6zczp-HzHCouhVJUXE/s1600/DSCF2037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7PKidjTPUJJphag3jyPp_FLcOwXAHSvzVvDYOITHTZFslRZODXTH7WA2rPPq7W1YV72quhhB7QT92D8hjjJw1w9Fdzff4fIt1O6fLVMDDFL-gBzLOMVMqVmwEb6zczp-HzHCouhVJUXE/s640/DSCF2037.JPG" width="640" /></a></div>
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<b><span style="font-size: large;">This homemade bread is so easy, so good and so healthy that there is really no reason not to make it! I was so curious when I first came across this recipe, because it has no eggs, no oil, no "substitutes" and not even sugar! And best of all, it tastes GREAT! Approved by me and my little one as well (who officially outgrew her wheat intolerance...Woohooo!!!)</span></b></div>
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<b><span style="font-size: large;"><br />So here is what you'll need:</span></b></div>
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<li><b><span style="font-size: large;">1 cup whole wheat flour (original recipe uses Spelt, but I didn't have it)</span></b></li>
<li><b><span style="font-size: large;">1 cup of oat flour</span></b></li>
<li><b><span style="font-size: large;">1/4 cup of ground flax-seed </span></b></li>
<li><b><span style="font-size: large;">1/2 tsp of salt</span></b></li>
<li><b><span style="font-size: large;">1 tsp of baking powder</span></b></li>
<li><b><span style="font-size: large;">1/2 tsp of baking soda</span></b></li>
<li><b><span style="font-size: large;">2 tsp of cinnamon </span></b></li>
<li><b><span style="font-size: large;">1 cup of chopped nuts (mix almonds, walnuts & pecans)</span></b></li>
<li><b><span style="font-size: large;">1 cup of chopped dried fruit (any you like-I used a mix of prunes, pears, apples & apricot)</span></b></li>
<li><b><span style="font-size: large;">1 large apple chopped and simmered for about 5 minutes, then smashed with a fork to resemble a chunky apple sauce</span></b></li>
<li><b><span style="font-size: large;">1 cup of water </span></b></li>
<li><b><span style="font-size: large;">1/4 cup of rolled oats to top</span></b></li>
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<b><span style="font-size: large;">What you'll do:</span></b></div>
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<li><b><span style="font-size: large;">Preheat oven 375F </span></b></li>
<li><b><span style="font-size: large;">Mix well all dry ingredients (flours, flax, salt, baking powder, baking soda & cinnamon) except for nuts and fruits</span></b></li>
<li><b><span style="font-size: large;">Add water to dry ingredient mixture and knead it until smooth.</span></b></li>
<li><b><span style="font-size: large;">Once mixture turned into a dough, you can add nuts and fruits and then fold dough.</span></b></li>
<li><b><span style="font-size: large;">I sprayed my bread pan with cooking spray and then covered the pan with rolled oats, and put the dough in. </span></b></li>
<li><b><span style="font-size: large;">Finally I topped it with some oats as well.</span></b></li>
<li><b><span style="font-size: large;">Bake it for 45 minutes or until toothpick comes out clean </span></b></li>
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<b><span style="font-size: large;">* I chopped the nuts I used for this bread in my food processor so my 14 month old daughter could eat with ease, but you can leave it whole or in larger chunks as shown in the original recipe I'll be placing bellow!</span></b></div>
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<b><span style="font-size: large;">ENJOY! </span></b></div>
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<b><span style="font-size: large;">This bread will definitely become a staple in my kitchen, and I can't wait to play around some more with this recipe, trying out different combinations of fruits!!! I got the original recipe at this awesome blog: <a href="http://spoonfulofsugarfree.com/2011/08/02/breakfast-bread/">Spoonful of Sugar Free</a>. Hers look even more appetizing!!!</span></b></div>
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<b><span style="font-size: large;"><br />Hope you enjoy this bread as much as I did ;)<br /> </span></b></div>
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<br />OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-87545940839782518862012-01-31T09:27:00.000-05:002012-02-09T20:28:50.873-05:00FREE COOKING: Spanish Frittata<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftceR8aXylYmTwZtdG0PxpaL0pC0ngYuGfI1tKvdOWuTSQyf7WhxzDbinno1ElSk5tuZnTKo0eizg_ZkTxdsHUj2PKjsbKnQ5OD7eVtwma3iAJrQL6C922pu4ZJ48uFvazsBXVPcfINg/s1600/DSCF6403.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftceR8aXylYmTwZtdG0PxpaL0pC0ngYuGfI1tKvdOWuTSQyf7WhxzDbinno1ElSk5tuZnTKo0eizg_ZkTxdsHUj2PKjsbKnQ5OD7eVtwma3iAJrQL6C922pu4ZJ48uFvazsBXVPcfINg/s640/DSCF6403.JPG" width="640" /></a></div>
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<b><span style="font-size: large;">Recently I watched yet another travel movie that made me go head of heels over this other destination: Spain!</span></b></div>
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<b><span style="font-size: large;">It
looks like a perfect package if you ask me. It seems like you get the
best of all worlds, you have the beautiful old architecture that allows
you to travel in time, you have new modern ones, and then you have amazing
looking beaches! Check out more photos on the <a href="http://travel.nationalgeographic.com/travel/countries/spain-photos/#/oceanographic-reflection_6511_600x450.jpg">National Geographic</a>
site, they are mind blowing! I also remember a Spanish prof. I once had in college
from Spain, telling me that their culinary is now at the top in Europe!
Oh...and we can't forget about their Spanish guitar music, soooo enchanting!</span></b></div>
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<b><span style="font-size: large;">This dish I'm sharing today did not come as a direct attempt to make a
Spanish dish (perhaps subliminally after having watched the movie? hehe), but turned out that as I had
the finished product at hand, I realized it was a lot similar to the
Spanish Frittata dish. So that's what I'm calling it! </span></b></div>
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<a href="http://www.tripadvisor.com/LocationPhotos-g187427-Spain.html" style="margin-left: 1em; margin-right: 1em;"><img alt="Spain Images" height="238" src="http://media-cdn.tripadvisor.com/media/photo-s/01/30/f7/45/girona-reflections.jpg" width="320" /> </a></div>
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<a href="http://www.tripadvisor.com/LocationPhotos-g187427-Spain.html" style="margin-left: 1em; margin-right: 1em;"><img alt="Spain Photos" height="238" src="http://media-cdn.tripadvisor.com/media/photo-s/01/0b/21/fc/blue-skies-on-christmas.jpg" width="320" /></a></div>
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<a href="http://www.tripadvisor.com/LocationPhotos-g187427-Spain.html" style="margin-left: 1em; margin-right: 1em;"><img alt="Spain Photos" height="212" src="http://media-cdn.tripadvisor.com/media/photo-s/01/28/eb/bf/toledo-casco-historico.jpg" width="320" /></a></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Pretty amazing, eh??? But now let's get started on that "Spanish Frittata!" </span></span></b><br />
<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-Zyyh-zt2_Pat61dhKTLCOBRQ4Qd6KhGdb2LSibUWrFNdl13HDYGRWmCPpHB6r62ZntJ5A6Zu3u8kGsqykdOiMrqvZUNnOeQm8kF5MQ_FSge2eLQOelliafU_3P_bOQczc8LlpDa7xw/s640/DSCF6381.JPG" width="640" /><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">I started out with 6 eggs, garlic salt & black pepper to taste! Added to a bowl and beat a little by hand. Set it aside.</span></span></b></div>
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<span style="font-size: large;"><b style="font-family: "Courier New",Courier,monospace;">Chopped
1 onion, minced some garlic (go by your taste, as always, I like
lots!), got some frozen red/green/orange/yellow bell pepper mix and
chopped 1 tomato (large I should say!). Started stir-frying onions first, then added garlic,
then frozen bell peppers and tomatoes. Let it cook until all water
dried. Then added dried oregano, basil & thyme to taste! Used the
Zesty Italian dipping oil for extra flavor [<a href="http://onemorefoodiee.blogspot.com/2012/01/free-cooking-whole-wheat-gnocchi-with.html">see here</a>]. It's one of my favorite things in the kitchen now :) </b></span><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Then added fresh chopped spinach, and let it cook a little. Cooks very fast! </span></span></b></div>
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<b><span style="font-size: large;">Up to this point I was thinking about doing scrambled eggs, but this is where things changed a bit! </span></b></div>
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<b><span style="font-size: large;">Instead,
I switched the veggies to a smaller skillet, added the lightly beaten
eggs on top and some pieces of leftover chicken I had in the fridge
(prepared with lime and smoked paprika), covered with lid and let it
cook under medium heat.</span></b></div>
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<b><span style="font-size: large;">Once eggs looked cooked, I decided to try something I've learned from watching Julia Child! [<a href="http://onemorefoodiee.blogspot.com/2012/01/paris-in-mind-with-julia-child.html">see here</a>] </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhAEN1XH-SVpTcY80pkreDrnQ7OgYYp1sMj7xdugFH5mh0eO0pCHMCvuZ7qihhkcIM2ztJDZV2phyphenhyphenG9XKiJ6PkfPNagCMMkCd9mulhaFP7aPJ0CllAZS03yrG8xebBEFyI7KOPIxtAxw/s1600/DSCF6395.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhAEN1XH-SVpTcY80pkreDrnQ7OgYYp1sMj7xdugFH5mh0eO0pCHMCvuZ7qihhkcIM2ztJDZV2phyphenhyphenG9XKiJ6PkfPNagCMMkCd9mulhaFP7aPJ0CllAZS03yrG8xebBEFyI7KOPIxtAxw/s640/DSCF6395.JPG" width="640" /></a></div>
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<b><span style="font-size: large;">Transferred it to a baking dish, added some cheese on top and let it
brown! Except I didn't add butter and oil to the cheese as she would
tell you to "help" brown it...hehe.</span></b></div>
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<b><span style="font-size: large;">Use
a long spatula to first release eggs from bottom of skillet before
transferring. In case it breaks, it doesn't matter, you can just fix it
on top of the baking dish, and once cheese melt on top it will "glue"
the parts back together! </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxE9ND1Bpu_xPs9mFdG_F0le7_X9su9dewffQaAMxlBLb7IKdii_Ovk5EO3XXwjnQl8FPbv0FPsqGz3rvCneknz8_vgI77_JOdl3ZyWo4QcpNcpTxnHhU3y7kIZc_s44wKx_tXatq9jhs/s1600/DSCF6398.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxE9ND1Bpu_xPs9mFdG_F0le7_X9su9dewffQaAMxlBLb7IKdii_Ovk5EO3XXwjnQl8FPbv0FPsqGz3rvCneknz8_vgI77_JOdl3ZyWo4QcpNcpTxnHhU3y7kIZc_s44wKx_tXatq9jhs/s640/DSCF6398.JPG" width="640" /></a></div>
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<b><span style="font-size: large;">I believe I placed under 400 F</span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">While it's browning, how about some more of beautiful Spain???</span></span></b></div>
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<a href="http://www.tripadvisor.com/LocationPhotos-g187427-Spain.html" style="margin-left: 1em; margin-right: 1em;"><img alt="Spain Photos" height="298" src="http://media-cdn.tripadvisor.com/media/photo-s/01/22/56/f6/streets-of-palma-old.jpg" width="400" /></a></div>
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<a href="http://www.tripadvisor.com/LocationPhotos-g187427-Spain.html" style="margin-left: 1em; margin-right: 1em;"><img alt="Spain Photos" height="240" src="http://media-cdn.tripadvisor.com/media/photo-s/01/1b/36/78/one-of-the-beaches-nerar.jpg" width="400" /></a></div>
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<a href="http://www.tripadvisor.com/LocationPhotos-g187427-Spain.html" style="margin-left: 1em; margin-right: 1em;"><img alt="Spain Photos" height="264" src="http://media-cdn.tripadvisor.com/media/photo-s/01/70/ca/13/ibiza.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Amazing, isn't it?! </span></b></div>
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<b><span style="font-size: large;">So here comes the final product:</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmv7J5UlSeSsO4ToLJxnHDA26wrzpvr6yVnbuBFGtFuJpRgJQxzlyr1NmQ2y3qsE58SZXf6a74Q1VeJbdVUuJ6NadgM_YLS_yuDFR0M7ShK_QRHi_zjHtiIn2j9mB0aol-HpQqHoJSr1A/s1600/DSCF6405.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmv7J5UlSeSsO4ToLJxnHDA26wrzpvr6yVnbuBFGtFuJpRgJQxzlyr1NmQ2y3qsE58SZXf6a74Q1VeJbdVUuJ6NadgM_YLS_yuDFR0M7ShK_QRHi_zjHtiIn2j9mB0aol-HpQqHoJSr1A/s640/DSCF6405.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUtFFlrKqCcSTpthH0pAvIBzHW73NIqAeGxQXle2lfXNYdTx7mP2ZUI46Fia2A6RyFED3YI95re8DawsLAdqDPzs1WzafMussV9kj0zxY0Gn87lY-4hBoAHfW3WzqWEVyJqSnA2rRSsg/s1600/DSCF6408.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUtFFlrKqCcSTpthH0pAvIBzHW73NIqAeGxQXle2lfXNYdTx7mP2ZUI46Fia2A6RyFED3YI95re8DawsLAdqDPzs1WzafMussV9kj0zxY0Gn87lY-4hBoAHfW3WzqWEVyJqSnA2rRSsg/s640/DSCF6408.JPG" width="640" /></a></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">It
turned out awesome!!! My husband could not stop raving about this dish.
I only wish I could eat it sitting in one of these Spanish alleys
bellow :)</span></span></b><br />
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<a href="http://www.tripadvisor.com/LocationPhotos-g187427-Spain.html" style="margin-left: 1em; margin-right: 1em;"><img alt="Spain Photos" height="400" src="http://media-cdn.tripadvisor.com/media/photo-s/01/15/08/92/sidewalk-cafe-in-carmona.jpg" width="298" /></a></div>
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These photos of <a href="http://www.tripadvisor.com/Tourism-g187427-Spain-Vacations.html">Spain</a> are courtesy of TripAdvisor and <a href="http://travel.nationalgeographic.com/travel/countries/spain-photos/#/oceanographic-reflection_6511_600x450.jpg">National Geographic</a><br />
Food ones are a courtesy of me :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9q9RqgTLr3Z69eKEA2Pdem_taQ5hiJesktXGFR8wANqYxlj69Iu2_zRvcquFtF5dpPzQ27ENII5VLlxZQtGIynCuNRazeY-U3g1c4mZIcjYB4CtmF2NfkdfyrlbX6nz7OTdsb9GGTfWs/s1600/DSCF6404.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9q9RqgTLr3Z69eKEA2Pdem_taQ5hiJesktXGFR8wANqYxlj69Iu2_zRvcquFtF5dpPzQ27ENII5VLlxZQtGIynCuNRazeY-U3g1c4mZIcjYB4CtmF2NfkdfyrlbX6nz7OTdsb9GGTfWs/s640/DSCF6404.JPG" width="640" /></a></div>
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<b><span style="font-size: large;">Apparently cheese will brown without adding extra butter or oil on top of it! </span></b></div>
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<b><span style="font-size: large;">Who would have thought, Julia Child? </span></b></div>
<br />OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-26199458663164251752012-01-30T07:00:00.001-05:002012-01-30T07:00:18.692-05:00CCC: Clementine Covered Chocolate!!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFo19k3viyki_ar6wBQGJ2GKWcIHheyhyAmEJVttgTrHuXhcReHYKtbIKi8F4NTRXomdGvaY8bhvlpWZgN1P6Op240RkwNk52LK0n54njhx2uCTnn21UcEWL93SjLPToVM976iYMDzUg/s1600/DSCF6148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFo19k3viyki_ar6wBQGJ2GKWcIHheyhyAmEJVttgTrHuXhcReHYKtbIKi8F4NTRXomdGvaY8bhvlpWZgN1P6Op240RkwNk52LK0n54njhx2uCTnn21UcEWL93SjLPToVM976iYMDzUg/s640/DSCF6148.JPG" width="640" /></a></div>
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<b><span style="font-size: large;">We all heard of the popular strawberry covered chocolate before! If you happen to be a big fan of that (like me), wait until you try this!!! :D Totally AWESOME!</span></b></div>
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<b><span style="font-size: large;">These clementines are a HUGE hit at our home right now. My daughter will eat these all day if I let her. She'll walk to the fridge and will keep trying to open the door. Our fridge door is not very heavy, so if she tries hard enough she usually can open it! Once she gets it open, she goes straight to the drawer where she finds the clementines, and grabs one and brings it to me.</span></b></div>
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<b><span style="font-size: large;"> The past few days I've been obsessed with eating chocolate! For "whatever" reason, this seems to always happen faithfully once a month! Almost in a cyclical manner, if you know what I mean! ;) </span></b></div>
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<b><span style="font-size: large;">So having had already plain "semi-sweet baking chocolate" (the only one I could find in my pantry) the night before, this time I decided to try something different! The amazing, refreshing, clementine, with some melted semi-sweet baking chocolate (which are vegan and cholesterol-free!). </span></b></div>
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<b><span style="font-size: large;">The only thing I could think of while eating these was: "how did I not think of this before?" I always loved orange flavored chocolate! What better than mixing the REAL THING with the other REAL THING? :)</span></b></div>
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<b><span style="font-size: large;">So GOOD!!!! Now I just gotta remember chocolate, even cholesterol-free, is not sugar-free! So not something to eat all the time. BUT, my next endeavor is exploring sugar-free chocolate! The pure stuff! :) Will keep you updated on how that goes...</span></b></div>
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<b><span style="font-size: large;">Until then, how about some sweetened CCC your way?!?!</span></b></div>
<br />OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-88532884156865047202012-01-28T22:23:00.001-05:002012-01-28T22:23:39.737-05:00FREE COOKING: Hot Dog Brazilian Style<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;">Hot Dog Brazilian Style!</span></b></div>
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<b><span style="font-size: large;">I realized I have not done anything Brazilian here yet! Having been born and raised in Brazil until age 15, Brazilian cuisine has had a special place in my heart. I recently read in the book, <a href="http://www.amazon.com/Disease-Proof-Your-Child-Feeding-Right/dp/0312338082/ref=sr_1_1?ie=UTF8&qid=1327802860&sr=8-1">Disease-Proof Your Child: Feeding Kids Right</a> by Dr. Fuhrman MD, how we tend to crave and treasure in a special way the things we eat in our childhood. This has most certainly proven true in my life!</span></b></div>
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<b><span style="font-size: large;"> I often crave things from my childhood, and most recently I had been craving hot dogs! But not the ones you normally find here in the US: a hot dog bun with a plain hot dog in the middle, and packs of ketchup, mayonnaise and mustard on the side. Oh no, I've been craving some hot dog, Brazilian style! </span></b></div>
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<b><span style="font-size: large;">In Brazil whenever you go buy a hot dog or make it at home, it's definitely NOT like the traditional American hot dog! It's usually LOADED with stuff. From veggies, to cheese to potato shoestrings! </span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Since moving here to the US, I think I've done this only once, so it was definitely time to make it again!!!</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">I decided to take the route of making a tomato sauce for it! Some people will just use ketchup, but most Brazilians will make a tomato sauce to go with the hot dog. Some will even make a tomato sauce with ground beef. But I like it with just vegetables</span></span></b>.</div>
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<b><span style="font-size: large;">First I sauteed the vegetables. The traditional Brazilian way is that you always start (with most things you cook) sauteing the onions first with some oil until translucent, then you add minced garlic, after a few minutes of the garlic cooking you add the other ingredients-whatever it is you're cooking! </span></b></div>
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<b><span style="font-size: large;">In this case I added the frozen veggies I was using: corn, peas, bell peppers (red, yellow and orange). These are usually the preferred veggies for hot dog sauces.</span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> Once veggies were done (had sauteed until water dried out and veggies browned a little) I added the sliced hot dogs ( I left some whole aside) with the veggies. But then I changed my mind and decided to stir-fry them with that amazing zesty Italian dipping oil I always rave about![<a href="http://onemorefoodiee.blogspot.com/2012/01/free-cooking-whole-wheat-gnocchi-with.html">see here</a>] :) </span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">So I removed the hot dogs from the skillet and added to this pan above so I could brown them a little.</span></span></b></div>
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<b><span style="font-size: large;">Once hot dogs browned a little, I added them to the vegetables. </span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> Then I added the finely chopped tomatoes, and some chopped green pitted olives because Brazilians LOVE their olives!!! :) We put them in a lot of our dishes. Then just covered and let it cook a little under medium-low heat.</span></span></b> </div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> Once tomatoes started to release water, I added tomato paste (1/2 small can), a few tbsp of ketchup, a little water and let it simmer a bit. Added some chipotle hot sauce and a little bit of garlic salt as well! My husband and I love spicy dishes, and chipotle sauce is a favorite here. Covered and let it simmer longer until sauce reached a thick and hearty consistency! Medium-low heat is good.</span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> Once sauce reached desired consistency, I turned heat off and added some chopped fresh green onions! Fresh green onions, parsley and cilantro are also big in Brazilian cuisine. Here you could probably use any of these three or all three if you'd like! I just used green onions this time. I may have used some dried oregano, can't remember, but that would work well here too!</span></span></b></div>
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<b><span style="font-size: large;">Got the whole wheat hot dog buns</span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Toast it, and then spread some Earth Balance on it. Most hot dogs and hamburgers in Brazil will have toasted bread with some butter on it!</span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">These are some of the products I used for this meal.</span></span></b></div>
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<b><span style="font-size: large;">Then you know what to do! Add the sauce and hot dog to the toasted, buttered hot dog bun :)</span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Oh and don't forget the mustard! You need mustard in a hot dog. As my husband said it, "mustard on a hot dog is like bike for the Chinese"! In Brazil people also add mayonnaise to it, but I usually skip that part. </span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">And to make this REAL Brazilian Style Hot Dog, you gotta add some shredded cheese on top (some add Parmesan), </span><u style="font-family: "Courier New",Courier,monospace;">AND</u><span style="font-family: "Courier New",Courier,monospace;"> the one missing ingredient: crispy shoestring potatoes chips in the middle! Uhhmmmm....missed that crunchiness!!!</span></span></b><br />
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<b><span style="font-size: large;">Uhmmm...Hot Dog Brazilian Style! Now to make your Brazilian experience complete, you gotta eat these in the company of some of your favorite people. In my case that is my super hubbah dubbah doo! </span></b></div>
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<b><span style="font-size: large;">ENJOY!</span></b></div>
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<b><span style="font-size: large;">BOM APETITE!<span style="font-family: "Courier New",Courier,monospace;">:)</span></span></b></div>
<br />OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-7696783985970517932012-01-26T07:02:00.000-05:002012-01-26T07:02:20.445-05:00100% Healthy Cherry & Peanut Butter Ice-cream (soft serve)<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">This by far has been my favorite homemade ice-cream! SO EASY!</span></span></b><br />
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<li><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>1 frozen banana</b></span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>1/2 cup of frozen dark pitted cherries</b></span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>1 Tbsp of peanut butter</b></span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>A <u>little</u> bit of water or dairy-free milk (if you want to keep it Cholesterol-free) to help blend if you don't have a Vita Mix type of blender. The lesser the liquid, the more it will resemble ice-cream. You can also let it thaw just a little and avoid the liquid. </b></span></span></li>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>*Food processors work great for this! </b></span></span><br /><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b></b></span></span><ul>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b><br />Blend all ingredients until it has the desired ice-cream consistency. </b></span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>Soooooooo good!!! </b></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>I'm craving some more already :) </b></span></span></div>
<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b> </b></span></span><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span></b>OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-4535321945371480092012-01-24T07:31:00.001-05:002012-01-24T07:31:58.579-05:00FREE COOKING: Quinoa w/ Rattatouille<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>Eggplant has been one of my favorite vegetables for many years now. I simply love any dish with it. And this particular dish I believe is my favorite of all with eggplants. </b></span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>You can eat it warm or cold, and it's amazing! You can eat it with rice, quinoa or bread and it's sure to satisfy you. It's also VERY easy to make. </b></span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>This day I tried doing it two different ways, one batch I put in the oven and another I did in a non-stick skillet. I preferred the one in the skillet. The one in the oven got a little too dry for my taste! And that's the one I used in the photos. But you could do it whichever way you prefer.</b></span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>I started this dish thinking of making a French Rattatouille recipe (yes...France again, but this will be my farewell to it, at least for now!), so I looked up recipes online and got all the ingredients. But I was not in the mood for preparing it exactly how the recipe called for, because it sounded too time consuming, with too many little steps, and I just wanted to toss it all in a pan and that be it! </b></span></span><br />
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<br /><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">And that is what I did! I simply chopped all the ingredients (large) and tossed in the skillet!</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Ingredients I used:</span></span></b><br />
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<ul>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Eggplant </span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Zucchini</span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Potato (used the colorful mini ones)</span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Tomatoe</span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Onions </span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Garlic (put whole, peeled)</span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Bell pepper (red, yellow, green)</span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Thyme (dried and fresh-b/c I had some)*</span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Rosemary (dried)* </span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Parsley</span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Black pepper and salt</span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Olive oil (lots of it!)</span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">You can add a little bit of lemon juice to it too-totally optional!* </span></span></b></li>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span></b><br /><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">*I would have added Kalamata olives if I had it, b/c I LOVE this dish with it! I think it makes it taste even better!* </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">*Not part of the original recipe</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">If you're in the mood for some "real" French Ratatouille, here is where I got the original recipe that I didn't end up following: <a href="http://www.cuisine-france.com/recipes/ratatouille.htm">ratatouille</a></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><u>How to prepare</u> is SUPER easy! I added a bunch of olive oil to all the cut up vegetables in a bowl, than added the salt, pepper, thyme and rosemary. Then dumped it all into the skillet and covered it until tender, then removed lid and let the water dry out and brown a little. Once done, I removed from heat and added fresh parsley and thyme.</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">If doing in the oven, just put in an oven proof dish and place in the oven under 375F. I think if you cover with foil first until the veggies are tender, then once tender you remove the foil and let it brown a little, this may take care of the dryness I mentioned earlier.</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">For the quinoa, I cooked as if I would rice (the Brazilian way). </span></span></b><br />
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<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">First washed/rinsed quinoa </span></span></b><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Then stir-fry some finely chopped onions and minced garlic with a little bit of oil.</span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Add rinsed quinoa and add salt of preference (I use a garlic salt). Let it stir-fry a little with the onion and garlic.</span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Finally add water (2 cups for each cup of quinoa)</span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Bring to boil, reduce heat and simmer.</span></span></b></li>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>Turned out AMAZING! Definitely one of my favorite vegetable dishes, if not my very favorite!:)</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b> </b></span></span></div>OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-57447504988992924132012-01-22T13:15:00.000-05:002012-01-22T13:50:24.111-05:00PARIS in MIND: With Julia Child<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">In light of "the city of lights" (check out <a href="http://onemorefoodiee.blogspot.com/2012/01/paris-in-mind-tea-time.html">PARIS in MIND: Tea-Time</a>), I'll continue to explore my fictive journey through Paris! I've been enjoying the book <i>Paris in Mind</i> quite a bit, but I've also been enjoying something else I happened to find the other day at the library. A DVD of the one and only: Julia Child! France must have been in the air that day :)</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Even though French cuisine is not the most appealing to me with all the over indulgence of butter and cream (you will seriously find oil <u>with</u> butter, cream, then <u><i>more</i></u> butter and cream all topped with lots of cheese in one single dish!), but being with "Paris in mind" I just had to get this DVD of French cooking! </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">I have to say I've been thoroughly entertained with it! There is something about old films, shows, music, art, things and people that just mesmerizes me. It's as if they can transport you back in time, and make you feel like you can be part of it. Probably why I enjoyed the movie <i>Midnight in Paris</i> so much! I can totally relate to that nostalgia the film talks about.</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Julia Child is simply hilarious to watch!!! She's quirky, clumsy, and has an unique voice that some can find quite annoying (my husband being one of them)...but I happen to find her completely delightful! </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">She's so REAL! She's not trying to be funny, she just is! She's not trying to impress or entertain, but she does. It all flows so natural as she burns herself, drops something, flips a pancakes and makes half of it fall flat on the stove top! Or when she prepares something that doesn't work quite as she intended, so she simply changes the dish into something else right there on the spot! She'll forget what she's saying, or say something she didn't mean to say! It's so real. So authentic. So RARE. I LOVE IT! </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">It makes the average person like me, who had more than her fair share of clumsiness in the kitchen feel like she's not alone in this fictional perfect world we often get from our edited media! It's the type of reality I think we unfortunately have lost, even with the abundance of "reality TV shows" we have today. Everyone seems to be performing all the time, and it's hard to see transparency in people.</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">That being said, I highly recommend to any foodie this DVD, <i>French Chef with Julia Child.</i> You'll learn about French cuisine, some cooking techniques and kitchen secrets, as well as enjoy the company of naturally hilarious Julia Child! </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> Here is little one and I watching one of Julia Child's show as little V drinks down her bedtime bottle!</span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Being in the mood for something French, but not for any of the rich dishes in the DVD, I decided to settle with one my favorite French delicacy: </span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Baby brie and orange marmalade! :)</span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> Couldn't find regular French bread to go with, so instead I got this Country French Bread. It's one of those sweet white breads that's basically the same as eating plain sugar, not great for you health, but soooo good on your taste buds!!! The type of thing we enjoy only once in a while with a guilt free conscious ;)</span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">And since Europe was in the air, I decided to get a Tuscan Rosemary Sourdough bread that was simply fantastic with fresh thyme!</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Hubby and I ate these listening to some nice French music on Pandora and dancing romantically in the kitchen, while little one was completely jealous of mama!</span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Now I just gotta find some time to finish my fictive trip through Paris, so I can move on to a new destination ;)</span></span></b></div>OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-77658748377330911462012-01-19T07:57:00.000-05:002012-01-19T08:18:52.467-05:00PARIS in MIND: Tea-Time<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Ever since watching the movie <i>Midnight in Paris</i>, I've been with <i>Paris in mind</i>! I've always dreamed of going to Europe, since I was a very little girl. Most children in Brazil dream of going to Disney World, but not me! I dreamed of going to Italy! </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Yes...not Paris. In fact I was never too fond of the French language. Always found it too snobbish, with their little pouted lips and its very pompous styles! </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Oh, but how I loved the Italian language! It exudes passion, its tones flow up and down like a beautiful dance. So by age 6 I asked my mom to put me in Italian classes, so I could learn the language and one day go to Italy-my ultimate dream as a child! But as most things in my childhood years, I would be extremely passionate about things only for a season, soon to be replaced by another extreme passion. So there went my fluency in Italian as well as my future in Europe.</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">I've never been to Europe, but never lose hope of someday going! Just waiting for that perfect moment in life where all things align-money, time & opportunity!</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> After marrying a lover of the French language, I've become a lot more fond of it. And after watching <i>Midnight in Paris</i>, I'm completely in love with their beautiful city! <i>City of lights</i> as they call it. </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">So it turns out that while being with Paris in mind, I go visit a local library with my daughter and they happened to have a "friends of the library sale"...lo and behold, there I find a book called <i>Paris in Mind</i>, waiting just for me to arrive! I do believe in fate like that, even with the little things of life. I didn't even check to see what the book was about, I just knew it was meant for me :)</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">As a hard working stay-at-home mother, I knew I needed some well deserved break, listening to some French music on Pandora and sipping on some nice hot tea! If you know me well, you know I'm totally in love with tea, especially <u>my</u> tea-times! So I put little one down for a nap, and was looking forward to my quiet, alone time with Paris! </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">I got this tea box and tea set as a gift from a friend of mine that knows just how much I love tea and all tea related things! This is one of my favorite tea sets. This <i>Tea Forte</i> teas are quite good, and if you're a tea lover you should definitely try them. Mighty Leaf are awesome too!!!</span></span></b><br />
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>When you're a parent, rare are the things you can actually <i>plan</i> and follow through with them! The other day I read a quote on a baby magazine that goes something like this: </b></span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>"If you want to get your child's attention, just sit down and look very comfortable!"</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>And that is the truth! As soon as I sat down, got myself comfortable and began my journey through Paris, little one started crying and crying and crying...with no signs of stopping! So there I go, pick her up, bring her down, give her a special occasion only "toy" (a Wilton's box of 101 plastic cookie cutters)-that usually works like magic to keep her entertained for long periods of time...than I sit down, get comfortable again...and yes, there comes little one pointing to the tea cup and saying "</b></span></span>
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<span lang="PT-BR" style="font-family: Cambria; font-size: 28pt;"><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">água</span></span></b>, </span>
<span lang="PT-BR" style="font-family: Cambria; font-size: 28pt;"><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">água, </span></span></b></span>
<span lang="PT-BR" style="font-family: Cambria; font-size: 28pt;"><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">água"</span></span></b></span><span lang="PT-BR" style="font-family: Cambria; font-size: 28pt;"></span><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>! To her everything you drink is "</b></span></span>
<span lang="PT-BR" style="font-family: Cambria; font-size: 28pt;"><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">água</span></span></b></span><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>" (water in Portuguese). I tell her it's not </b></span></span>
<span lang="PT-BR" style="font-family: Cambria; font-size: 28pt;"><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">água</span></span></b></span><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>, it's "</b></span><b><span lang="PT-BR" style="font-family: "Courier New",Courier,monospace;">chá</span></b></span><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><b>", and so much was her determination to get what she wanted, that she doesn't even take a second to learn a new word! She quickly starts pointing and saying, "</b></span></span><span style="font-size: large;"><b><span lang="PT-BR" style="font-family: "Courier New",Courier,monospace;">chá</span></b></span><span style="font-size: large;"><b><span lang="PT-BR" style="font-family: "Courier New",Courier,monospace;">, chá, </span></b></span><span style="font-size: large;"><b><span lang="PT-BR" style="font-family: "Courier New",Courier,monospace;">chá,</span></b></span><span style="font-size: large;"><b><span lang="PT-BR" style="font-family: "Courier New",Courier,monospace;"> chá" with her own little twist. Since it was chamomile caffeine-free, I decided to let her try it out. And to my surprise she kept coming back for more and more, until I put in a little tea cup for her, and she got REALLY into it!</span></b></span></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">So much for my time in Paris and my relaxing tea-time! Turned out to be a tea-party between little one and I :)</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Well...Paris, until next time! ;) </span></span></b></div>OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com2tag:blogger.com,1999:blog-8260215756561616207.post-24344199736686149672012-01-18T09:50:00.000-05:002012-01-25T06:26:06.050-05:00100% Healthy Homemade Ice-cream<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;">I can't even tell you how VERY excited I am about this!!! It's simply amazing how easy it is to make this delicious and completely, totally, 100% healthy ice-cream. No ice-cream maker needed! Just a high power blender (I used a ninja pulse, but a magic bullet will work well too and of course if you have a vita mix, than you probably know this recipe already! hehehe). If you enjoy sorbets and creamy textures, you'll absolutely LOVE this! The best part is that the combinations you can make here are endless.</span></b></div>
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<b><span style="font-size: large;"> Here are the ingredients I used for this one:</span></b></div>
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<li><b><span style="font-size: large;">1 1/2 frozen banana</span></b></li>
<li><b><span style="font-size: large;">1 cup frozen blueberries</span></b></li>
<li><b><span style="font-size: large;">1/2 cup frozen raspberries</span></b></li>
<li><b><span style="font-size: large;">1 Tbsp of cashew butter (optional, and could use other nut butters too) </span></b></li>
<li><b><span style="font-size: large;">7 whole grains nuggets for garnish and crunchiness (optional) </span></b></li>
<li><b><span style="font-size: large;">Chocolate chip to taste (I used semi-sweet b/c they are vegan)</span></b></li>
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<b><span style="font-size: large;">Because I don't have a Vita Mix (which I hear you can add the frozen ingredients and they turn into this most smooth and just like ice-cream consistency!), I let them thaw just a little bit before adding them to my Ninja. Once I added them to the blender, I pulsed a little, then added the cashew butter and a little bit of water to help blend smoothly. Also kept helping with a spoon to get some of the fruits that were stuck on the sides of the blender into the mixture. In just a few minutes of blending I had this perfectly smooth, creamy, delicious ice-cream! Then all I had to do was add some 7 whole grain nuggets on top and some semi-sweet chocolate chips! </span></b></div>
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<b><span style="font-size: large;">Did all this during a quick break while watching a movie, and soon I was enjoying a movie with an awesomely tasty and healthy treat :) </span></b></div>
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<b><span style="font-size: large;"><span style="font-family: 'Courier New', Courier, monospace;">I find it so empowering to know that I can make my own healthy, tasty alternatives to what our profit-driven (not health-driven) food industry has to offer! I find it so empowering to be taking my life and health back from this high-profit industry that wants me addicted to all sort of junk so they can pocket my money and ensure the medical industry takes some of it as well!</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: 'Courier New', Courier, monospace;">I want to indulge in all the marvelous foods my God has created for me to enjoy and live happy and healthy :)</span></span></b><br />
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<span style="font-size: large;"><span style="font-family: 'Courier New', Courier, monospace;"><b>No sugar, No milk, No xanthan gum, No guar gum, No artificiality, just pure, creamy, delicious goodness directly from nature.</b></span></span></div>
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<b><span style="font-size: large;"><span style="font-family: 'Courier New', Courier, monospace;">Cheers!!! ;)</span></span></b></div>OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-29253286857188571162012-01-17T11:21:00.000-05:002012-01-17T11:21:53.799-05:00FREE COOKING: Mai Fun Shrimp<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b>When I first moved to the United States, every time I ate out I would always ask for either a shrimp or a salmon dish. Coming from central S</b></span><span style="font-size: large;"><b><span lang="PT-BR">ã</span></b></span><span style="font-size: large;"><b>o Paulo, sea food were quite expensive, and usually something that you ate only in special occasions. Shrimp in particular was one of my very favorite foods, especially when we traveled to the coast where you would get fresh and tasty sea food.</b></span></div>
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<span style="font-size: large;"><b>But I began to notice that shrimp here didn't taste quite like the shrimp I was used to. They were very bland and didn't have that strong taste of the sea that I so loved. Quickly I began to lose interest in them. </b></span><br />
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<span style="font-size: large;"><b>After being in the US for almost 10 years, I was in for a big surprise when I first returned back to Brazil, and had my very first meal at my sister-in-law's home in Rio de Janeiro. Her maid had prepared a traditional Brazilian dish called "<span lang="PT-BR">Bobó de Camarão," which is made with shrimp and a delicious creamy tomato and coconut sauce. When I began to eat it, I had no idea what was to come. The shrimp flavor that I had once loved and long forgotten swiftly came bursting into my mouth and memory! I was in love again! As I normally do when I'm eating something I absolutely love, I just could not stop talking about how amazing those shrimp were, and how "now I remember why I loved shrimp so much"! It was the perfect entry into my country of birth. After that, everywhere I went to eat, if I saw shrimp on the menu, I would surely order it!</span></b></span><style>
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<span style="font-size: large;"><b><span lang="PT-BR">After returning to the US I continued to not buy or order shrimp, assuming they would all be bland and tasteless. But the other day I decided to give them a try again. Mostly because my husband absolutely loves them, and I can't even recall the last time I cooked them for him. I hadn't had shrimp in over a year, and to my surprise these were actually quite tasty!!! </span></b></span></div>
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<span style="font-size: large;"><b><span lang="PT-BR">Before I thought of the shrimp though, I had seeing a box of Mai Fun Noodles at the grocery store that looked very interesting, and I had never cooked or eaten before! Being in the mood for trying new things, I decided to give them a try, as well as a Pad Thai Asian sauce (classic sweet and tangy noodle sauce as it says on the bottle). To go with them, what better than shrimp? So that's how this dish came to be. </span></b></span></div>
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<span style="font-size: large;"><b>Here is how things went about:</b></span></div>
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<li><span style="font-size: large;"><b>First I let the shrimp defrost in a bowl of cold water</b></span></li>
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<li><span style="font-size: large;"><b>Then I boiled the noddles and rinsed them under cold water and set it aside (they cook quickly, so you gotta watch out!</b></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyL5r9-AOLO2Y5ENYyj6pp_gGu-TN3wUIq7s39JD7BR1BM4afOvgXLcRUhBQ8deGwakjRp4VoipBOzBllzRIAuV1Obd0Iuml2v0_egfedgnfPF8wnNIFd9jLlRnQ1PXMdRos9KDHk_vU/s1600/0114121442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyL5r9-AOLO2Y5ENYyj6pp_gGu-TN3wUIq7s39JD7BR1BM4afOvgXLcRUhBQ8deGwakjRp4VoipBOzBllzRIAuV1Obd0Iuml2v0_egfedgnfPF8wnNIFd9jLlRnQ1PXMdRos9KDHk_vU/s320/0114121442.jpg" width="240" /></a></div>
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<li><b><span style="font-size: large;">After that I cleaned the shrimp, removed shells, etc..and dried them with paper towel.</span></b></li>
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<li><b><span style="font-size: large;">Then I minced lots of garlic and added to a non-stick skillet some oil (I used canola, but you could use peanut or sesame oil if you have it!) and let the garlic cook some. Once they were beginning to brown lightly, I added the shrimp and covered for a few minutes. The KEY thing with shrimp is to NOT overcook it! If you do, they get hard and stale. So as soon as you begin to see some color change, you can uncover them and let the shrimp brown a little bit. Again, careful to not over cook it, keep checking for the consistency and make sure they are not too curled up and still somewhat translucent!</span></b></li>
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<li><b><span style="font-size: large;"> Once shrimp looks cooked but still translucent, you can remove the shrimp and set aside. If you got some good shrimp in your hands they should taste delicious just by like that! Mine were salty, with that sea taste I so love. Hubby and I were in for a treat with them! :)</span></b></li>
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<li><b><span style="font-size: large;">Then I decided to use an extra-firm tofu I had in my fridge that was about to go bad if not used. So I removed all the liquid, then dried it as much as I could with lots of paper towel. Once dry, I crumbled them and put them in the skillet I had just used for the shrimp. I stir-fried it until golden brown. You can add a little more oil if needed to brown the tofu. Once ready, you can set the tofu aside as well. </span></b></li>
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<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> In the same skillet I added diced zucchini and carrots (all I had in my fridge for the veggies...need to go to the grocery store soon!), and began to stir-fry them. </span></span></b></li>
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<li><b><span style="font-size: large;">Once veggies were good, cooked and a little browned, I removed pan from heat and added the noddles, tofu and began to add the Pai Thai sauce ( added to taste...I put probably 1/4 cup or so), and some Bragg's liquid aminos (you can use soy sauce) to taste as well. </span></b></li>
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<li><b><span style="font-size: large;">The last thing to add was the shrimp and herbs. I used parsley and green onions because I "thought" I didn't have cilantro! Turned out I did have some left. But cilantro is the one that to my taste would work really well here. </span></b></li>
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<b><span style="font-size: large;">It takes lots of different steps, but it's very easy to make and the end result is well worth the effort! This dish turned out great! My husband ended up adding a little hot sauce to it because the Pai Thai sauce turned out not being that spicy. Hubby and I really enjoyed it :)</span></b></div>
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<br />OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com1tag:blogger.com,1999:blog-8260215756561616207.post-70278012873148123002012-01-15T15:51:00.002-05:002012-01-15T19:32:17.757-05:00FREE COOKING: Roasted Quinoa<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;">Quinoa (pronounced kinwa) has been gaining a lot of popularity among foodies and healthy freaks! It's no coincidence, since this seed packs a lot of nutrition and is incredible versatile and tasty in the kitchen!</span></b></div>
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<b><span style="font-size: large;">Here is what <a href="http://en.wikipedia.org/wiki/Quinoa#Nutritional_value" target="_blank">Wikipedia</a> has to say about Quinoa's nutritional value:</span></b></div>
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<span style="font-size: large;">Quinoa was of great nutritional importance in <a href="http://en.wikipedia.org/wiki/Pre-Columbian_era" style="color: #cc0000;" title="Pre-Columbian era">pre-Columbian</a><span style="color: #cc0000;"> </span><a href="http://en.wikipedia.org/wiki/Category:Andean_civilizations" style="color: #cc0000;" title="Category:Andean civilizations">Andean civilizations</a>, secondary only to the <a href="http://en.wikipedia.org/wiki/Potato" style="color: #cc0000;" title="Potato">potato</a>, and was followed in importance by <a href="http://en.wikipedia.org/wiki/Maize" style="color: #cc0000;" title="Maize">maize</a>. In contemporary times, this crop has become highly appreciated for its nutritional value, as its <a href="http://en.wikipedia.org/wiki/Protein" style="color: #cc0000;" title="Protein">protein</a> content is very high (12–18%). Unlike <a href="http://en.wikipedia.org/wiki/Wheat" style="color: #cc0000;" title="Wheat">wheat</a> or <a href="http://en.wikipedia.org/wiki/Rice" style="color: #cc0000;" title="Rice">rice</a> (which are low in <a href="http://en.wikipedia.org/wiki/Lysine" style="color: #cc0000;" title="Lysine">lysine</a>), and like<span style="color: #cc0000;"> </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Oats" style="color: #cc0000;" title="Oats">oats</a>, quinoa contains a balanced set of <a href="http://en.wikipedia.org/wiki/Essential_amino_acid" style="color: #cc0000;" title="Essential amino acid">essential amino acids</a><span style="color: #cc0000;"> </span>for humans, making it a<span style="color: #cc0000;"> </span><a href="http://en.wikipedia.org/wiki/Complete_protein" style="color: #cc0000;" title="Complete protein">complete protein</a> source, unusual among plant foods.<sup class="reference" id="cite_ref-NASA_12-0" style="color: #cc0000;"><a href="http://en.wikipedia.org/wiki/Quinoa#cite_note-NASA-12">[13]</a></sup><span style="color: #cc0000;"> </span>It is a good source of <a href="http://en.wikipedia.org/wiki/Dietary_fiber" style="color: #cc0000;" title="Dietary fiber">dietary fiber</a> and <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Phosphorus_in_biological_systems" style="color: #cc0000;" title="Phosphorus in biological systems">phosphorus</a> and is high in<span style="color: #cc0000;"> </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Magnesium_in_biological_systems" style="color: #cc0000;" title="Magnesium in biological systems">magnesium</a> and <a href="http://en.wikipedia.org/wiki/Iron#Nutrition" style="color: #cc0000;" title="Iron">iron</a>. Quinoa is <a href="http://en.wikipedia.org/wiki/Gluten" style="color: #cc0000;" title="Gluten">gluten</a>-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's <a href="http://en.wikipedia.org/wiki/Controlled_Ecological_Life_Support_System" style="color: #cc0000;" title="Controlled Ecological Life Support System">Controlled Ecological Life Support System</a> for long-duration human occupied spaceflights.<sup class="reference" id="cite_ref-NASA_12-1"><a href="http://en.wikipedia.org/wiki/Quinoa#cite_note-NASA-12">[13]</a></sup></span></div>
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<b><span style="font-size: large;">I've done it many different ways, and it ALWAYS tastes great!</span></b></div>
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<b><span style="font-size: large;">Here is how I made it this time:</span></b></div>
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<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">First I rinsed 1 cup of the seeds as directed in the package. I used a very fine strainer for that. </span> </span></b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDg86_yg8N6axCAF9xT9FgbG2Jxp_z3pajCQLpRYynnRX_AAFy8yFWwNei1K_-ZkhlWGCy5lQlRvIC5INLJ7LsfK8TW2CT9_BJmFbosw3OI0-qjXynF6RqutfMtQHg78ewaHOyMT9v0fc/s1600/0111121011.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDg86_yg8N6axCAF9xT9FgbG2Jxp_z3pajCQLpRYynnRX_AAFy8yFWwNei1K_-ZkhlWGCy5lQlRvIC5INLJ7LsfK8TW2CT9_BJmFbosw3OI0-qjXynF6RqutfMtQHg78ewaHOyMT9v0fc/s320/0111121011.jpg" width="240" /></a>
<li><b><span style="font-size: large;">Then I decided to roast it! To do that I simply put them in a non-stick skillet until they were dry and then roasted.</span></b></li>
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<li><b><span style="font-size: large;">Once roasted, I reserved them aside and added a little bit of oil to the heated skillet, then added 1 finely chopped red onion to stir fry it. Once translucent I added the minced garlic (add to taste), let it cook for a few minutes, than added roasted quinoa and let it stir fry it for a few minutes as well.</span></b></li>
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<li><b><span style="font-size: large;">While letting the quinoa stir fry for a bit, I added the seasoning to taste. I used a seasoned garlic salt.</span></b></li>
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<li><b><span style="font-size: large;">Added two cups of water (2 cups of water for every 1 cup of quinoa)and brought to a boil. Once water is almost at the level of quinoa, it's ready to cover and let it simmer.</span></b></li>
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<li><b><span style="font-size: large;">When the quinoa was all dry, I added chopped cilantro, green onions and lemon zest.</span></b> </li>
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<li><b><span style="font-size: large;">Finally I added one can of kidney beans (the kind without salt added in it), half a lemon juice and additional salt to taste if needed and some black pepper to taste!</span></b></li>
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<span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">Great warm, cold, the next day! We had it by itself with lemon pepper salmon and a plain spinach salad</span></b>!</span><br />
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<br />OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-47295058735432025422012-01-13T21:59:00.000-05:002012-01-13T21:59:55.546-05:00FREE COOKING: Whole Wheat Gnocchi with Collard Greens<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;">One of the things I got at the store the other day along with Udon Noodles and the Zesty Italian dipping oil, was whole wheat Gnocchi! I come from an Italian family on my father's side, so every Sunday we would eat some sort of pasta at my grandmother's house. She is a fantastic cook, and so are my aunts! And I remember Gnocchi being my very favorite meal at their homes. So creamy in your mouth, just delicious! </span></b></div>
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<b><span style="font-size: large;">I've never attempted to make homemade Gnocchi, which I probably should! But I also know that my family's Gnocchi were not the "healthy" type, so when I saw this whole wheat Gnocchi, I couldn't resist but dream of a healthy tasty Gnocchi, that I could enjoy and feel good about it. </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32jTtHyZpQLXxVPcUnFopxFEuO6QSXdxKPTTvkiCqBiPyMsmaCArXgwwJ5XBuFA_QgwtPpDXQDJTgUh4DSXbQrvR9My5775Dbtk7KgbYCpSRpXquRhSuFw6QHPaVRC7cXc79mpL5iaxM/s1600/0109121134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32jTtHyZpQLXxVPcUnFopxFEuO6QSXdxKPTTvkiCqBiPyMsmaCArXgwwJ5XBuFA_QgwtPpDXQDJTgUh4DSXbQrvR9My5775Dbtk7KgbYCpSRpXquRhSuFw6QHPaVRC7cXc79mpL5iaxM/s320/0109121134.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RYzv8pkfO5jpnI0EVmQvA048zsrypXri4wGxdQAzzxcFuAfZX3oCvi2m6WWKIWD7A7nOUz4b5SgkY8s7Qc0d6RqqDJm8lh2mLcDWP3YQxKHvwvntTjVjSeMCYHWE2CVBvvxmuc7JwKo/s1600/0109121134a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RYzv8pkfO5jpnI0EVmQvA048zsrypXri4wGxdQAzzxcFuAfZX3oCvi2m6WWKIWD7A7nOUz4b5SgkY8s7Qc0d6RqqDJm8lh2mLcDWP3YQxKHvwvntTjVjSeMCYHWE2CVBvvxmuc7JwKo/s320/0109121134a.jpg" width="240" /></a></div>
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<b><span style="font-size: large;">As expected, this Gnocchi was made with things I already had at home, so for the sauce I used a jar of organic tomato basil pasta sauce, since I didn't have enough fresh tomatoes for the sauce. It was actually very quick and easy since most of the ingredients were already prepared!</span></b></div>
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<b><span style="font-size: large;"><u>Ingredients I used:</u></span></b></div>
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<li><b><span style="font-size: large;">Whole wheat Gnocchi</span></b></li>
<li><b><span style="font-size: large;">Organic tomato basil pasta sauce</span></b></li>
<li><b><span style="font-size: large;">Lots of garlic :)</span></b></li>
<li><b><span style="font-size: large;"> Finely chopped collard greens</span></b></li>
<li><b><span style="font-size: large;">Zesty Italian dipping oil *this made ALL the difference*</span></b></li>
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<b><span style="font-size: large;"><u>How I made it:</u> </span></b></div>
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<li><b><span style="font-size: large;">First cook the Gnocchi. With Gnocchi it's easy to know when they are ready because they rise to the top of the pan. Then you can just remove them as they rise. </span></b></li>
<li><b><span style="font-size: large;">Added some of the Zesty Italian oil in a non-stick skillet and brought to a medium heat. Here it is again in case you've missed it in previous posts:</span></b></li>
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<li><b><span style="font-size: large;">Then added the minced garlic (me likes lots of garlic as you probably already know!) and let it cook for a few minutes.</span></b></li>
<li><b><span style="font-size: large;">Then added the tomato sauce and let it boil, then turned heat to simmer.</span></b></li>
<li><b><span style="font-size: large;">Added collard greens</span></b></li>
<li><b><span style="font-size: large;">Finally added cooked Gnocchi</span></b></li>
<li><b><span style="font-size: large;">Sprinkled some dried basil, thyme and salt (oregano would work well too!)</span></b></li>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Spicy, tangy, garlicky, creamy and simply delicious with a fresh bread loaf on the side to dip in this pungent sauce! YUM, YUM, YUM....I'll be making that again ;) </span></span></b><br />
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<br />OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com0tag:blogger.com,1999:blog-8260215756561616207.post-76212598136364327352012-01-12T20:34:00.001-05:002012-01-12T20:39:14.899-05:00JUST 4 KIDS: Homemade Teething Biscuits<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;">I first heard of these homemade biscuits from a friend who was giving one to her daughter, and I thought they were simply fantastic!</span></b></div>
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<b><span style="font-size: large;">Have you walked through a baby food isle in a supermarket lately? It is sickening (to me at least) to see how we came to such a low point in our eating consumption as a society, that we feed even our most fragile ones, who are in most need of premium nutrition for their growing and developing minds and bodies, not <i>whole foods</i> (where real nutrients comes from) but processed stuff that comes in packages, "ready to eat", raped of all its REAL nutrition and often "fortified" with synthetic forms of it! We teach our children to consume junk/processed foods from the very start, and then wonder why they only like eating the unhealthy stuff! </span></b></div>
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<b><span style="font-size: large;">We've become so artificial as a society, that we no longer appreciate WHOLE FOODS-not the grocery store- but actual food that grows from the ground! The kind that grows in trees, bushes and comes from nature. They are becoming more and more rarity in people's meals; instead a man-altered manipulated variety is growing more and more abundant. Artificiality could define the society we live in, it seems prevalent in almost all aspects of modern life.</span></b></div>
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<b><span style="font-size: large;">It saddens me deeply how we as a society have lost touch with real foods, and have been sucked into this marketing controlled, food industry that has defiled our society! It destroys our health, mutates our taste buds, dictates what the majority of this country (even other countries now) eats, and the worst part: <i>we're financing it</i>!!!</span></b></div>
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<b><span style="font-size: large;">But I digress...so as you can see, I got REALLY excited when I found out I could make homemade teething biscuits that are 100% healthy for my little one! My friend sent me the website where she got the recipe from, <a href="http://spot.com/2011/09/homemade-teething-biscuits.html" target="_blank">Everyday Champagne</a>, and I went straight to it!</span></b></div>
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<b><span style="font-size: large;">My first batch I used oat flour, oatmeal baby cereal and apple & apricot sauce. It is so ridiculously easy to make, that it leaves me with no excuse not to!</span></b></div>
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkgLnVMMWuC_c6gH9QsmcxgW3Ow_D95Edr6ZMp9WaXBjKntOHqqXkS3iTbXmyze2BdZUEzZ0zySPVS7e6JWRfOAGxUaBtJkFPFRvpv2vyBS2Rsjsrcj20RPjhjgUVxDrJrztLnd6wPMo/s640/1118111713.jpg" width="480" /> </div>
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<b><span style="font-size: large;">Recipe for this first batch:</span></b></div>
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<li><b><span style="font-size: large;">1 cup oat flour</span></b></li>
<li><b><span style="font-size: large;">1 cup of oatmeal baby cereal</span></b></li>
<li><b><span style="font-size: large;">1 cup of apple/apricot sauce</span></b></li>
<li><b><span style="font-size: large;">1/4 tsp of cinammon</span></b></li>
<li><b><span style="font-size: large;">1/8 tsp of allspice</span></b></li>
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<b><span style="font-size: large;">See details of preparation on <a href="http://spot.com/2011/09/homemade-teething-biscuits.html" target="_blank">Everyday Champagne</a>! I did use cookie cutters to shape some of them, but I tell you, this is no easy job! The dough gets VERY sticky, so it's very hard to shape them. Much easier to just mold them the standard long shape. But I can't resist and usually take my time into making them into hearts and bears ;) hehe...</span></b></div>
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<b><span style="font-size: large;">For my second batch I used this instead of the oatmeal baby cereal:</span></b></div>
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<b><span style="font-size: large;">Also, I used pumpkin puree instead of the apple/apricot sauce, and added some dates for sweetness! </span></b></div>
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<b><span style="font-size: large;">It doesn't matter how I make it, it's always a success with little V! She loves them, and loves chewing on them. I took the advice from <a href="http://spot.com/2011/09/homemade-teething-biscuits.html" target="_blank">Everyday Champagne</a> and left mine in the freezer to stay cool and soothe her gums even more. We still gotta a long way to go in the teeth department, so I'll probably keep these stocked in the freezer for a while! </span></b></div>
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<b><span style="font-size: large;">Thanks <a href="http://spot.com/2011/09/homemade-teething-biscuits.html" target="_blank">Everyday Champagne</a> for awesome recipes we all feel good feeding our children!!! ;) </span></b></div>
<br />OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com2tag:blogger.com,1999:blog-8260215756561616207.post-73573667917231444512012-01-04T13:52:00.000-05:002012-01-06T12:44:41.302-05:00FREE COOKING: Udon Noodles free cooking style!<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">The other day I went to the local food store and saw some things that I had never eaten or cooked before, and Udon Noodles was one of them! When I googled Udon Noodles recipes, all I got were things I knew I could not cook-either I didn't have the ingredients, or was not at all in the mood to eat! Mostly I found soups, which seems these are often used in. </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">But the beauty about free cooking is that it's FREE, it's not "limited" by anything. Except for your taste buds of course! </span></span></b><br />
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<a href="http://2.bp.blogspot.com/-IQwxjXKec4c/TwYyK5xQgQI/AAAAAAAAASQ/fJYpy8c5ICM/s1600/0103121203a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-IQwxjXKec4c/TwYyK5xQgQI/AAAAAAAAASQ/fJYpy8c5ICM/s320/0103121203a.jpg" width="240" /></a></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">So
a pack of these turned out to be enough for two meals for two! They come in
three separate parts, and I used two for one recipe and this last one
for the second the next day.</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">First
thing I did was cook them to assess the taste/consistency to figure out
what combinations could work. I tell yah, when I looked at the
nutrition facts I was a little alarmed with the amount of sodium in
these noodles alone, so I tried to minimize salt as much as I could to
compensate for that.</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">So here it goes, recipe number one:</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><u>Udon Noodles w/ zesty Italian dipping oil</u></span></span></b></div>
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<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">First I cook the Udon Noodles and drained<br />
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</ul>
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<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Then
I stir-fried with a very little bit of olive oil the orange &
yellow bell pepper and onion frozen mix. Since they were frozen, I let
the water evaporate.</span></span></b></li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7bGM04bHic3bDIAx23dk074qgiAh7wGVM5CETkg5a0R4xyyVThNeBGClsskCIINQWy71HAeJOJHLgy_3LmIHZg5voM3NTPWmE5iDnBojTrcEZmKF6I6qpFoO5Je8FWEVH66WOK7m1OM/s1600/0102121903.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7bGM04bHic3bDIAx23dk074qgiAh7wGVM5CETkg5a0R4xyyVThNeBGClsskCIINQWy71HAeJOJHLgy_3LmIHZg5voM3NTPWmE5iDnBojTrcEZmKF6I6qpFoO5Je8FWEVH66WOK7m1OM/s320/0102121903.jpg" width="240" /></a><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span></b>*
WARNING: If you have little children like I do, you know very well that
there is no such thing as just "cooking"...you're usually cooking and
doing a million things at the same time. So I OFTEN will burn something
in the stove-top. Knowing that, I'm learning to "foresee" these
unwelcome events, and how to prepare for them. So since I had to leave
the side of the stove, I just placed all the veggies on the side of the
pan, and let the water accumulate in the middle until it all evaporated!
Lo and behold, as soon as I'm back my pan is BLACK! BUT, my veggies
were uncontaminated :) So I just took wet paper towel and cleaned the
pan, and went on to my cooking, without burned tastes or having to throw
that batch out! Gotta learn from your mistakes someday! Although the
best would have been to just lower the heat until you return, but I
wanted it to be done "quick" and that's what I got :-/<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vpF4WL1W9_qILb52C91DmftYFNni-o0RTGyhpfX8uum4r0LHTLxCVBbKuqhNUsSMzNXNWFSIKVdq1nKRn1N7I_dF3w31a9Juc0PCOlb-TdMu3WR3xwwbRw6A3I4OT2gOy7Fn4Jlunlo/s1600/0102121902.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vpF4WL1W9_qILb52C91DmftYFNni-o0RTGyhpfX8uum4r0LHTLxCVBbKuqhNUsSMzNXNWFSIKVdq1nKRn1N7I_dF3w31a9Juc0PCOlb-TdMu3WR3xwwbRw6A3I4OT2gOy7Fn4Jlunlo/s320/0102121902.jpg" width="240" /></a><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"></span></span></b><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"></span></span></b><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"></span></span></b><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><span style="font-family: inherit;">*One other thing...fresh ingredients are always best for cooking!!! They taste better, cook better, look better...better all around!</span></span></span></span></b><br />
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<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Then
I added some of the zesty Italian dipping oil to continue to brown them
a little. At that point I decided to add some of the steamed purple
potatoes I already had in the fridge.</span></span></b></li>
</ul>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2S6aKswTahrLrW1RGBpjgfG5YCyiU0-b6d5JdBq24cJytCxlSxLU7FMO2efv93isrFRNw6_iReBtknHCTcpz6ZgYhELCZyfLffrzOffwASGVaJ5mUNf2UYhbzeBibPpg_wwbKNFcJJ3U/s1600/0102121853a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2S6aKswTahrLrW1RGBpjgfG5YCyiU0-b6d5JdBq24cJytCxlSxLU7FMO2efv93isrFRNw6_iReBtknHCTcpz6ZgYhELCZyfLffrzOffwASGVaJ5mUNf2UYhbzeBibPpg_wwbKNFcJJ3U/s400/0102121853a.jpg" width="300" /></a></div>
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<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">I also
added a little bit of water as needed, because I noticed Udon Noodles get very
sticky if not moist, so they need to be wet a little. Then they are just perfect! I
guess all the extra sodium pays off with the taste! They are quite tasty
on their own.</span></span></b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnhBZBJ-L1wy3b8rAZk2M5RorJPCZJ1IezpSJeM_213aTc8rOLpSYxUic4ehAHrHfylI_5Y-RIsmbKB2l1fUEsstkqjWz6-wU5bZSZbK4LdtBVTuCEyCFPcmDUKVvRHtq_cS3A24QjjQ/s1600/0102121854a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnhBZBJ-L1wy3b8rAZk2M5RorJPCZJ1IezpSJeM_213aTc8rOLpSYxUic4ehAHrHfylI_5Y-RIsmbKB2l1fUEsstkqjWz6-wU5bZSZbK4LdtBVTuCEyCFPcmDUKVvRHtq_cS3A24QjjQ/s320/0102121854a.jpg" width="240" /></a></div>
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<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Added a little bit of salt to taste and lots of fresh cilantro, parsley and green onions. </span></span></b></li>
</ul>
<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">The zesty oil made all the difference in this recipe! It gave lots of flavor and a medium-hot spice to it! Very delicious flavored oil! Great on top of just potatoes with herbs as well. </span></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Op6Ux6ouZNko-TMfd-0KPKZgmYXyu_Ej2IFPlVXt0celzAOoEHN0zvc4pioZ4MbKh8HXi6lvya0YES8MvZiFZsyOHwTmVF82xjgSaXXhVSr-xK8mIqsQdjnVd9POSra5-Kbrdh5zZrw/s1600/0102121911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Op6Ux6ouZNko-TMfd-0KPKZgmYXyu_Ej2IFPlVXt0celzAOoEHN0zvc4pioZ4MbKh8HXi6lvya0YES8MvZiFZsyOHwTmVF82xjgSaXXhVSr-xK8mIqsQdjnVd9POSra5-Kbrdh5zZrw/s320/0102121911.jpg" width="240" /></a></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Voilà! You got yourself Udon Noodles free cooking slyle ;)</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">The second recipe turned out to be my favorite! VERY easy, quick and delicious :) Can't beat that!</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><u>Udon Noodles with olive oil, garlic & basil</u></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><u> </u></span></span></b></div>
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<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Cooked and drained pasta</span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Used my traditional "garlic oil" that seems to make anything taste good!</span></span></b></li>
</ul>
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<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Let the minced garlic brown in the hot oil. I used olive oil for the taste. As you can see I use LOTS of garlic! After the oil is hot enough, you can just tilt the pan like that and let the garlic brown in the oil alone, with the heat off. The ones that brown early, you can move them up with a spoon so they don't burn.</span></span></b></li>
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<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Once garlic is just right-brownish color, little crunchy-you add the noodles and stir it. Heat can be off.</span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Then I added salt to taste and dried basil because I did not have any fresh ones! It would have been even better with fresh basil.</span></span></b></li>
<li><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Oh...and I also added some fresh lemon juice on top! Yummm....Paired it with a nice spinach salad, with radish, carrots, walnuts, cranberries and balsamic!</span></span></b></li>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> Delicioso!!!</span></span></b></div>OneMoreFoodiehttp://www.blogger.com/profile/08235826176443953840noreply@blogger.com1