tag:blogger.com,1999:blog-20141380516919965192024-03-13T10:57:35.324-07:00lisa's kitchen notebooka project to help me organize my kitchen and culinary aspirations into decisive, wise action, to foster good habits of health, economy and organization and admit to the world how very OCD I amlisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-2014138051691996519.post-30654460666774381852013-06-01T13:42:00.001-07:002013-08-15T16:40:02.099-07:00celebrate CREATIVITY in all its forms: THE FRIDAY FOODIE Cherry-Peach Galette<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-m5lczGkTv9Y/Ug1mqoACg_I/AAAAAAAAqBo/vS48bvWG7eo/s1600/photo+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="http://3.bp.blogspot.com/-m5lczGkTv9Y/Ug1mqoACg_I/AAAAAAAAqBo/vS48bvWG7eo/s400/photo+(1).JPG" width="400" /></a></div>
<a href="http://www.celebrate-creativity.com/my_weblog/2013/05/cherrypeachgalette.html">celebrate CREATIVITY in all its forms: THE FRIDAY FOODIE Cherry-Peach Galette</a>: <br />
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<a href="https://chrome.google.com/webstore/detail/pengoopmcjnbflcjbmoeodbmoflcgjlk" style="font-size: 13px;">'via Blog this'</a>lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-55153688498515038072013-05-29T11:50:00.001-07:002013-05-29T11:50:27.237-07:00Homemade Corn-syrup Free MarshmallowsMarshmallows!<br />
<br />
<a href="http://recipesforyourbodyandsoul.blogspot.com/2012/12/homemade-corn-syrup-free-marshmallows.html?spref=bl">Daw The Cauldron Wizard Recipes for your Body and Soul: Homemade Corn-syrup Free Marshmallows</a>: I told my Mom that I was making marshmallows and she kindly informed me "you can also buy those at the store". No kidding? ...lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-10466722051191017972013-05-13T22:02:00.001-07:002013-05-13T22:02:52.493-07:00Angel Hair Pasta with Garlic, Herbs, and Parmesan<a href="http://feedproxy.google.com/~r/elise/simplyrecipes/~3/9rxj4lIczSE/">Angel Hair Pasta with Garlic, Herbs, and Parmesan</a>: <br />
<div><a href="http://www.simplyrecipes.com/recipes/angel_hair_pasta_with_garlic_herbs_and_parmesan/"><img alt="Angel Hair Pasta with Garlic Herb Sauce on Simply Recipes" height="347" src="http://www.simplyrecipes.com/wp-content/uploads/2013/04/angel-hair-pasta-garlic-herb-sauce-b.jpg?ea6e46" width="520" /></a></div>When I was a college student living on my own years ago, one of my go-to quick dishes was spaghetti noodles stirred in with a little olive oil, Parmesan cheese, and rosemary. It’s still a favorite comforting side dish, though I’ve fancied it up a notch with the use of angel hair pasta (so quick!), more herbs than just rosemary, sliced garlic, some red pepper flakes, and lots of freshly ground black pepper. In this recipe we are using rosemary, oregano, and thyme, sturdy herbs that grow year round outside my kitchen window. You could easily use other herbs. If you use more delicate herbs like tarragon or basil, I would recommend not heating them in the oil, but tossing them in at the end with the Parmesan cheese. <br />
<a href="http://www.simplyrecipes.com/recipes/angel_hair_pasta_with_garlic_herbs_and_parmesan/">Continue reading "Angel Hair Pasta with Garlic, Herbs, and Parmesan" »</a><br />
<div><a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=9rxj4lIczSE:d8L3HCZscro:yIl2AUoC8zA"><img border="0" src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" /></a> <a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=9rxj4lIczSE:d8L3HCZscro:gIN9vFwOqvQ"><img border="0" src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=9rxj4lIczSE:d8L3HCZscro:gIN9vFwOqvQ" /></a> <a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=9rxj4lIczSE:d8L3HCZscro:I9og5sOYxJI"><img border="0" src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" /></a> <a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=9rxj4lIczSE:d8L3HCZscro:qj6IDK7rITs"><img border="0" src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" /></a></div><img height="1" src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/9rxj4lIczSE" width="1" />lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-35733232267289257592013-03-21T22:23:00.003-07:002013-03-21T22:23:59.925-07:00White bean and goat cheese spread<a href="http://feedproxy.google.com/~r/foodgawker/~3/fZud32qmwV8/">White bean and goat cheese spread</a>: <a href="http://foodgawker.com/?post_type=post&p=1260438" title="White bean and goat cheese spread"><img alt="White bean and goat cheese spread" height="250" src="http://photo2.foodgawker.com/wp-content/uploads/2013/03/1260438.jpeg" width="250" /></a><br />
<br />
This cannellini and goat cheese dip will transport you to the tuscan hillsides.<img height="1" src="http://feeds.feedburner.com/~r/foodgawker/~4/fZud32qmwV8" width="1" />lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-39388587134919778472013-03-21T22:23:00.001-07:002013-03-21T22:23:37.411-07:00Spiced Stovetop Applesauce<a href="http://feedproxy.google.com/~r/foodgawker/~3/rlKPhF_4L0A/">Spiced Stovetop Applesauce</a>: <a href="http://foodgawker.com/?post_type=post&p=1260248" title="Spiced Stovetop Applesauce"><img alt="Spiced Stovetop Applesauce" height="250" src="http://photo2.foodgawker.com/wp-content/uploads/2013/03/1260248.jpeg" width="250" /></a><br />
<br />
Applesauce is great on its own or in baking as a healthy substitute for oil and fat in recipes<img height="1" src="http://feeds.feedburner.com/~r/foodgawker/~4/rlKPhF_4L0A" width="1" />lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-10615628841682247582013-03-21T22:15:00.001-07:002013-03-21T22:15:08.421-07:00Pumpkin Ravioli with Brown Butter<a href="http://feedproxy.google.com/~r/foodgawker/~3/3EysOyqQNpo/">Pumpkin Ravioli with Brown Butter</a>: <a href="http://foodgawker.com/?post_type=post&p=1260684" title="Pumpkin Ravioli with Brown Butter"><img alt="Pumpkin Ravioli with Brown Butter" height="250" src="http://photo.foodgawker.com/wp-content/uploads/2013/03/1260684.jpeg" width="250" /></a><br />
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Pumpkin ravioli with brown butter sauce and toasted pecans. Delicious sweet flavor mixes so well with the savory...<img height="1" src="http://feeds.feedburner.com/~r/foodgawker/~4/3EysOyqQNpo" width="1" />lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-24978005981981677292013-03-21T22:12:00.001-07:002013-03-21T22:12:59.940-07:00Kale, Mushroom, and Cheddar Bake<a href="http://feedproxy.google.com/~r/elise/simplyrecipes/~3/e_mvaPRiCoY/">Kale, Mushroom, and Cheddar Bake</a>: <br />
<div><a href="http://www.simplyrecipes.com/recipes/kale_mushroom_and_cheddar_bake/"><img alt="Kale Mushroom Cheddar Bake on Simply Recipes" height="347" src="http://www.simplyrecipes.com/wp-content/uploads/2013/03/kale-mushroom-cheddar-bake-a.jpg?ea6e46" width="520" /></a></div>Are you a lover of kale? Bread? Cheese? Mushrooms? Then you are likely to love this recipe from <a href="http://www.injennieskitchen.com/">Jennie Perillo</a> as much as I do. It’s basically a simplified strata of sorts, a casserole layering thin slices of rustic ciabatta bread with sautéed kale, mushrooms, and onions, and cheddar cheese, soaked with milk and egg, and then baked until bubbly and browned. It’s the ultimate kale lover’s comfort food. The recipe is from Jennie’s new cookbook, <a href="http://www.amazon.com/gp/product/0762447230/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0762447230&linkCode=as2&tag=elisecom">Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen</a>, a beautiful book with photographs by <a href="http://www.pennydelossantos.com/">Penny De Los Santos</a>, heart warming prose, and tummy warming recipes for the home cook. <br />
<a href="http://www.simplyrecipes.com/recipes/kale_mushroom_and_cheddar_bake/">Continue reading "Kale, Mushroom, and Cheddar Bake" »</a><br />
<div><a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=e_mvaPRiCoY:B23AO9B9fjI:yIl2AUoC8zA"><img border="0" src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" /></a> <a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=e_mvaPRiCoY:B23AO9B9fjI:gIN9vFwOqvQ"><img border="0" src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=e_mvaPRiCoY:B23AO9B9fjI:gIN9vFwOqvQ" /></a> <a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=e_mvaPRiCoY:B23AO9B9fjI:I9og5sOYxJI"><img border="0" src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" /></a> <a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=e_mvaPRiCoY:B23AO9B9fjI:qj6IDK7rITs"><img border="0" src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" /></a></div><img height="1" src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/e_mvaPRiCoY" width="1" />lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-21744055623126490402013-03-21T22:09:00.001-07:002013-03-21T22:09:28.838-07:00Black Rice Salad with Asparagus<a href="http://feedproxy.google.com/~r/foodgawker/~3/_olm4nj2GtU/">Black Rice Salad with Asparagus</a>: <a href="http://foodgawker.com/?post_type=post&p=1261225" title="Black Rice Salad with Asparagus"><img src="http://photo2.foodgawker.com/wp-content/uploads/2013/03/1261225.jpeg" width="250" height="250" alt="Black Rice Salad with Asparagus"></a><br><br>A uniquely colorful rice salad with great flavor and texture, and the bonus of nutrient-rich black rice.<img src="http://feeds.feedburner.com/~r/foodgawker/~4/_olm4nj2GtU" height="1" width="1">lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-7048594826045366782013-03-21T22:06:00.001-07:002013-03-21T22:06:21.074-07:00Pomegranate & Quinoa Salad<a href="http://feedproxy.google.com/~r/foodgawker/~3/y9PJXmI7rz0/">Pomegranate & Quinoa Salad</a>: <a href="http://foodgawker.com/?post_type=post&p=1261486" title="Pomegranate & Quinoa Salad"><img alt="Pomegranate & Quinoa Salad" height="250" src="http://photo2.foodgawker.com/wp-content/uploads/2013/03/1261486.jpeg" width="250" /></a><br />
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Cool Pomegranate & Quinoa Salad. Full of flavor and perfect for a warm spring day.<img height="1" src="http://feeds.feedburner.com/~r/foodgawker/~4/y9PJXmI7rz0" width="1" />lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-72366125887342701042013-03-21T22:04:00.001-07:002013-03-21T22:04:20.828-07:00Sea Bass with Basil Pea Puree<a href="http://feedproxy.google.com/~r/foodgawker/~3/CTDpXzg6GpI/">Sea Bass with Basil Pea Puree</a>: <a href="http://foodgawker.com/?post_type=post&p=1261348" title="Sea Bass with Basil Pea Puree"><img alt="Sea Bass with Basil Pea Puree" height="250" src="http://photo2.foodgawker.com/wp-content/uploads/2013/03/1261348.jpeg" width="250" /></a><br />
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Seared Sea Bass with Basil Pea Puree, Crispy Parmesan Potatoes and Asparagus Slaw<img height="1" src="http://feeds.feedburner.com/~r/foodgawker/~4/CTDpXzg6GpI" width="1" />lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com1tag:blogger.com,1999:blog-2014138051691996519.post-91965612376319476462013-02-17T22:01:00.001-08:002013-02-17T22:01:33.293-08:00Deep Fried Bananas<a href="http://feedproxy.google.com/~r/foodgawker/~3/3EdqTMBliz8/">Deep Fried Bananas</a>: <a href="http://foodgawker.com/?post_type=post&p=1217428" title="Deep Fried Bananas"><img alt="Deep Fried Bananas" height="250" src="http://photo.foodgawker.com/wp-content/uploads/2013/02/1217428.jpeg" width="250" /></a><br />
<br />
Deep Fried Bananas<img height="1" src="http://feeds.feedburner.com/~r/foodgawker/~4/3EdqTMBliz8" width="1" />lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-63411076782686690682013-02-13T15:01:00.001-08:002013-02-13T15:01:22.414-08:00Homemade Four-Cheese Ravioli Hearts<a href="http://feedproxy.google.com/~r/foodgawker/~3/Hw3rylskzZ4/">Homemade Four-Cheese Ravioli Hearts</a>: <a href="http://foodgawker.com/?post_type=post&p=1213092" title="Homemade Four-Cheese Ravioli Hearts"><img alt="Homemade Four-Cheese Ravioli Hearts" height="250" src="http://photo.foodgawker.com/wp-content/uploads/2013/02/1213092.jpeg" width="250" /></a><br />
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Homemade Four-Cheese Ravioli Hearts with Porcini Mushroom Sauce. An extra special dinner for your Valentine!<img height="1" src="http://feeds.feedburner.com/~r/foodgawker/~4/Hw3rylskzZ4" width="1" />lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-63247278942524714572013-02-03T14:28:00.005-08:002013-02-03T14:28:58.338-08:00Imbolc Recipe: Homemade Whipped Cream<a href="http://recipesforyourbodyandsoul.blogspot.com/2013/01/imbolc-recipe-homemade-whipped-cream.html">Imbolc Recipe: Homemade Whipped Cream</a>: <br />
<div style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lfS1c6RBRUY/UQsU4FGshNI/AAAAAAAAQ4s/illNI9SvzZc/s1600/strawberries+and+whipcream.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-lfS1c6RBRUY/UQsU4FGshNI/AAAAAAAAQ4s/illNI9SvzZc/s640/strawberries+and+whipcream.jpg" width="640" /></a></div><br />
<span style="background-color: black; color: red; font-size: large;">One of the Foods of Imbolc is Dairy so why not make Home made Whip Cream </span><br />
<span style="background-color: black; color: red; font-size: large;"><br />
</span> <span style="background-color: black; color: red; font-size: large;">Imbolc (meaning ewe's milk) typically falls on Feb 1st or 2nd, however this year we will be celebrating on Feb 3rd. On Imbolc, we honor the Goddess while welcoming Spring back as Winter slowly starts fading away into hibernation until it's next appearance. </span><br />
<div><span style="background-color: black; color: red; font-size: large;"><br />
</span></div><br />
<span style="background-color: black; color: red; font-size: large;">This is the time of year that many animals naturally begin producing milk. As a result, milk, cheese and other dairy products feature heavily in Imbolc feasts. Lamb is associated with this time of year for much the same reason as dairy.</span><br />
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<div style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kkrrpLxNA_E/UQsWKv8uijI/AAAAAAAAQ44/JIHbMANfQ08/s1600/2012-02-14_19-02-52_933.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="http://2.bp.blogspot.com/-kkrrpLxNA_E/UQsWKv8uijI/AAAAAAAAQ44/JIHbMANfQ08/s640/2012-02-14_19-02-52_933.jpg" width="640" /></a></div><br />
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<span style="background-color: black; color: white; font-size: x-large;">Ingredients:</span><br />
<span style="background-color: black; color: white; font-size: x-large;"> 1 Carton of Heavy/Whipping Cream</span><br />
<span style="background-color: black; color: white; font-size: x-large;"> 1 tablespoon confectioners' sugar</span><br />
<span style="background-color: black; color: white; font-size: x-large;"> 1 1/2 Tbsp. Vanilla Extract</span><br />
<span style="background-color: black; color: white; font-size: large;"> </span><span style="background-color: black; color: white; font-size: x-large;">1/2 Tbsp Cinnamon , Cocoa or Coffee ( optional)</span><br />
<span style="background-color: black; color: white; font-size: x-large;"><br />
</span> <span style="background-color: black; color: white; font-size: x-large;">Directions</span><br />
<div style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MbN1T105yMk/UQsW3VxJMtI/AAAAAAAAQ6A/YCVtRfaIsrE/s1600/whippedcream_550.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: black; color: white; font-size: x-large;"><img border="0" height="266" src="http://2.bp.blogspot.com/-MbN1T105yMk/UQsW3VxJMtI/AAAAAAAAQ6A/YCVtRfaIsrE/s400/whippedcream_550.jpg" width="400" /></span></a></div><span style="background-color: black; color: white; font-size: x-large;"><br />
</span><span style="background-color: black; color: white; font-size: x-large;">In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.</span><br />
<span style="background-color: black; color: white; font-size: x-large;"><br />
</span><span style="background-color: black; color: yellow; font-size: x-large;">for my Vegan Brothers and Sisters do not Fret here is a Vegan Soy Whip Cream for you</span><br />
<span style="background-color: black; color: white; font-size: x-large;"><br />
</span> <span style="font-size: x-large;"></span><br />
<div style="background-color: black; color: white;"><span style="font-size: x-large;"><br />
</span></div><span style="font-size: x-large;"><b><span style="background-color: black; color: red;"> Vegan Soy Whipped Cream</span></b></span><br />
<div style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="http://4.bp.blogspot.com/-KZa4fNOsHRk/UQscbPsSn_I/AAAAAAAAQ98/CAKoHuLWhDU/s1600/vegan-whip-cream_thumb35.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="http://4.bp.blogspot.com/-KZa4fNOsHRk/UQscbPsSn_I/AAAAAAAAQ98/CAKoHuLWhDU/s640/vegan-whip-cream_thumb35.jpg" width="640" /></a></span></div><span style="font-size: x-large;"><br />
</span><span style="font-size: x-large;"><b><span style="background-color: black; color: red;"><br />
</span></b></span><span style="font-size: x-large;"><b><span style="background-color: black; color: red;">1 Cup soy milk </span></b></span><br />
<span style="font-size: x-large;"><b><span style="background-color: black; color: red;">you can also use Coconut milk</span></b></span><br />
<span style="font-size: x-large;"><b><span style="background-color: black; color: red;">1/2 Cup oil</span></b></span><br />
<span style="font-size: x-large;"><b><span style="background-color: black; color: red;">1 Tablespoon maple syrup</span></b></span><br />
<span style="font-size: x-large;"><b><span style="background-color: black; color: red;">1/2 tsp vanilla extract</span></b></span><br />
<span style="font-size: x-large;"><b><span style="background-color: black; color: red;">1/2 tsp Cinnamon, Cocoa ,Coffee ( optional )</span></b></span><br />
<span style="font-size: x-large;"><b><span style="background-color: black; color: red;"><br />
</span></b></span><span style="font-size: x-large;"><b><span style="background-color: black; color: red;">Place soy milk and 1/4 cup oil in a blender. Blend at highest speed and slowly drizzle in remaining 1/4 cup oil. Blend in syrup and vanilla. Add a little more oil if necessary to thicken. </span></b></span><br />
<span style="font-size: x-large;"><b><span style="background-color: black; color: red;"><br />
</span></b></span> <div style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="http://3.bp.blogspot.com/-b-EQ9Kl1MSk/UQscqsxHE6I/AAAAAAAAQ_I/_oZAtziukoE/s1600/whippedcream_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-b-EQ9Kl1MSk/UQscqsxHE6I/AAAAAAAAQ_I/_oZAtziukoE/s320/whippedcream_2.jpg" width="320" /></a></span></div><span style="font-size: x-large;"><b><span style="background-color: black; color: red;"><br />
</span></b></span><span style="font-size: x-large;"><b><span style="background-color: black; color: red;"><br />
</span></b></span><span style="font-size: x-large;"><b><span style="background-color: black; color: red;">Chill and serve.</span></b></span><br />
<br />
<span style="background-color: black; color: white; font-size: x-large;"><br />
</span><span style="background-color: black; color: white; font-size: x-large;"><br />
</span><span style="background-color: black; color: white; font-size: x-large;">Now that you have Whip Cream What to do with it</span><br />
<br />
<br />
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<span style="font-size: x-large;"><b style="background-color: black;"><span style="color: red;"> S</span><span style="color: white;">t</span><span style="color: red;">r</span><span style="color: white;">a</span><span style="color: red;">w</span><span style="color: white;">b</span><span style="color: red;">e</span><span style="color: white;">r</span><span style="color: red;">r</span><span style="color: white;">y</span><span style="color: red;"> S</span><span style="color: white;">h</span><span style="color: red;">o</span><span style="color: white;">r</span><span style="color: red;">t</span><span style="color: white;">c</span><span style="color: red;">a</span><span style="color: white;">k</span><span style="color: red;">e</span></b></span><br />
<div style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qOVGgyTTjac/UQsXmKKFd6I/AAAAAAAAQ6M/i0SOVWF7y-g/s1600/6a00e5500b17b8883401630589d371970d-800wi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-qOVGgyTTjac/UQsXmKKFd6I/AAAAAAAAQ6M/i0SOVWF7y-g/s640/6a00e5500b17b8883401630589d371970d-800wi.jpg" width="444" /></a></div><b><span style="background-color: black; color: red; font-size: large;"><br />
</span></b><span style="color: red; font-size: large;"><b style="background-color: black;"><br />
</b></span><span style="color: red; font-size: large;"><b style="background-color: black;">Ingredients</b></span><br />
<span style="color: red; font-size: large;"><b style="background-color: black;">1 1/2 pounds strawberries, stemmed and quartered</b></span><br />
<span style="color: red; font-size: large;"><b style="background-color: black;">5 tablespoons sugar</b></span><br />
<span style="color: red; font-size: large;"><b style="background-color: black;">2 cups all-purpose flour</b></span><br />
<span style="color: red; font-size: large;"><b style="background-color: black;">2 teaspoons baking powder</b></span><br />
<span style="color: red; font-size: large;"><b style="background-color: black;">1/4 teaspoon baking soda</b></span><br />
<span style="color: red; font-size: large;"><b style="background-color: black;">2 tablespoons sugar</b></span><br />
<span style="color: red; font-size: large;"><b style="background-color: black;">3/4 teaspoon salt</b></span><br />
<span style="color: red; font-size: large;"><b style="background-color: black;">1 1/2 cups heavy cream</b></span><br />
<span style="color: red; font-size: large;"><b style="background-color: black;">Whipped Cream, recipe read above</b></span><br />
<div style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gd9NK2mu3Wk/UQsX80sNN-I/AAAAAAAAQ6U/TeQLipv2rDY/s1600/strawberry+shortcake.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: red; font-size: large;"><b style="background-color: black;"><img border="0" height="320" src="http://4.bp.blogspot.com/-gd9NK2mu3Wk/UQsX80sNN-I/AAAAAAAAQ6U/TeQLipv2rDY/s320/strawberry+shortcake.JPG" width="311" /></b></span></a></div><span style="color: red; font-size: large;"><b style="background-color: black;"><br />
</b></span><span style="color: red; font-size: large;"><b style="background-color: black;"><br />
</b></span><span style="color: red; font-size: large;"><b style="background-color: black;">Directions</b></span><br />
<span style="color: red; font-size: large;"><b style="background-color: black;">Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.</b></span><br />
<span style="color: red; font-size: large;"><b style="background-color: black;"><br />
</b></span><span style="color: red; font-size: large;"><b style="background-color: black;">Preheat the oven to 400 degrees F.</b></span><br />
<span style="color: red; font-size: large;"><b style="background-color: black;"><br />
</b></span><span style="color: red; font-size: large;"><b style="background-color: black;">Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.</b></span><br />
<span style="color: red; font-size: large;"><b style="background-color: black;"><br />
</b></span><span style="color: red; font-size: large;"><b style="background-color: black;">Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.</b></span><br />
<span style="color: red; font-size: large;"><b style="background-color: black;"><br />
</b></span><span style="color: red; font-size: large;"><b style="background-color: black;">Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.</b></span><br />
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<div style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-skoL2alSqEg/UQsYBWPWroI/AAAAAAAAQ6g/QQfHt9W4XnU/s1600/strawberry-shortcake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-skoL2alSqEg/UQsYBWPWroI/AAAAAAAAQ6g/QQfHt9W4XnU/s320/strawberry-shortcake.jpg" width="320" /></a></div><br />
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<span style="background-color: red; color: lime; font-size: x-large;"><br />
</span> <span style="background-color: black; color: lime; font-size: x-large;">Chocolate Bowls with Whipped Cream and Berries</span><br />
<div style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OBPd6piNST4/UQsZCu4cWNI/AAAAAAAAQ7k/U10C_Db-s-E/s1600/321262_424887857582415_12312734_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="http://2.bp.blogspot.com/-OBPd6piNST4/UQsZCu4cWNI/AAAAAAAAQ7k/U10C_Db-s-E/s640/321262_424887857582415_12312734_n.jpg" width="640" /></a></div><br />
<span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;">For Chocolate Bowls:</span><br />
<span style="background-color: black; color: red; font-size: x-large;">8 balloons </span><br />
<span style="background-color: black; color: red; font-size: x-large;">10 ounces good dark chocolate, chopped fine</span><br />
<span style="background-color: black; color: red; font-size: x-large;">For Whipped Cream:</span><br />
<span style="background-color: black; color: red; font-size: x-large;">Pint heavy cream </span><br />
<span style="background-color: black; color: red; font-size: x-large;">1 1/2 Tablespoons Chambord (Raspberry Liquor)</span><br />
<span style="background-color: black; color: red; font-size: x-large;">1/4 cup powdered sugar</span><br />
<span style="background-color: black; color: red; font-size: x-large;">For Garnishment:</span><br />
<span style="background-color: black; color: red; font-size: x-large;">Fresh Berries</span><br />
<span style="background-color: black; color: red; font-size: x-large;">Chocolate Syrup (optional)</span><br />
<span style="background-color: black; color: red; font-size: x-large;">Mint or Cinnamon (optional)</span><br />
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</span> <div style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-58G50j5UTWs/UQsbVwi6UaI/AAAAAAAAQ9w/jmbTCCe2t_c/s1600/choc_bowls_11.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: black; color: red; font-size: x-large;"><img border="0" height="563" src="http://1.bp.blogspot.com/-58G50j5UTWs/UQsbVwi6UaI/AAAAAAAAQ9w/jmbTCCe2t_c/s640/choc_bowls_11.jpg" width="640" /></span></a></div><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;">Make Chocolate Bowls:</span><br />
<span style="background-color: black; color: red; font-size: x-large;">Blow up the balloons (you want them small and round, like little bowls). </span><br />
<div style="clear: both; text-align: center;"></div><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;">Line 2 cookie sheets with parchment paper.</span><br />
<span style="background-color: black; color: red; font-size: x-large;">Boil 1 inch of water in a pan and reduce to simmer. Set another pan or microwavable glass bowl on top of the simmering water and add half of the chocolate (don't let steam touch chocolate), stir continuously until melted. Immediately, remove from heat and stir in remaining chocolate until smooth. </span><br />
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</span> <div style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_2v_YzqcdrE/UQsbMIc-WpI/AAAAAAAAQ9o/7eJyPQmewH8/s1600/chocolate-bowl-3.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: black; color: red; font-size: x-large;"><img border="0" height="260" src="http://4.bp.blogspot.com/-_2v_YzqcdrE/UQsbMIc-WpI/AAAAAAAAQ9o/7eJyPQmewH8/s320/chocolate-bowl-3.jpg" width="320" /></span></a></div><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;">Drop 8 1/2-teaspoons of melted chocolate (spacing them with enough room in between so balloons don't touch) on parchment paper to make little disks…you are creating the bottom of the bowls (so they don’t leak). </span><br />
<div style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iKVTjueXK_0/UQsaIKKQBhI/AAAAAAAAQ7w/jxav2Vzik_M/s1600/chocolate-bowl-4.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: black; color: red; font-size: x-large;"><img border="0" height="304" src="http://3.bp.blogspot.com/-iKVTjueXK_0/UQsaIKKQBhI/AAAAAAAAQ7w/jxav2Vzik_M/s320/chocolate-bowl-4.jpg" width="320" /></span></a></div><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;">Next, carefully (I have heard of balloons popping so be careful) dip each balloon (about 1/2 to 3/4 of balloon) into the melted chocolate and place balloon on top of the chocolate disks on parchment paper. </span><br />
<div style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xVxQgt3wDJc/UQsaUwrPRgI/AAAAAAAAQ74/wM1dI3a1B6o/s1600/chocolate-bowl-5.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: black; color: red; font-size: x-large;"><img border="0" height="288" src="http://4.bp.blogspot.com/-xVxQgt3wDJc/UQsaUwrPRgI/AAAAAAAAQ74/wM1dI3a1B6o/s320/chocolate-bowl-5.jpg" width="320" /></span></a></div><span style="background-color: black; color: red; font-size: x-large;"><br />
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</span><br />
<div style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WUSyAbNrW2Q/UQsanzmcT0I/AAAAAAAAQ9A/0ksnsjcctI4/s1600/chocolate-bowl-6.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: black; color: red; font-size: x-large;"><img border="0" height="252" src="http://2.bp.blogspot.com/-WUSyAbNrW2Q/UQsanzmcT0I/AAAAAAAAQ9A/0ksnsjcctI4/s320/chocolate-bowl-6.jpg" width="320" /></span></a></div><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;">Refrigerate for about 30 minutes. After 30 minutes take the cookie sheets out and let the bowls sit for about 5-10 minutes. While pinching the tops of the balloon snip or poke a hole to release the air…SLOWLY. </span><br />
<div style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-i8btACKNYRo/UQsatcuwH3I/AAAAAAAAQ9I/EdSO8UZbvFw/s1600/chocolate-bowl-8.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: black; color: red; font-size: x-large;"><img border="0" height="244" src="http://4.bp.blogspot.com/-i8btACKNYRo/UQsatcuwH3I/AAAAAAAAQ9I/EdSO8UZbvFw/s320/chocolate-bowl-8.jpg" width="320" /></span></a></div><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;">Hopefully, the balloon will release freely. If it doesn’t, do not pull the balloon away from chocolate just let it sit for a few more minutes and the chocolate should release the balloon on its own. </span><br />
<div style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9imkIITp67M/UQsawpOXctI/AAAAAAAAQ9Q/vm7uF1QtNMY/s1600/chocolate-bowl-9.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: black; color: red; font-size: x-large;"><img border="0" height="256" src="http://2.bp.blogspot.com/-9imkIITp67M/UQsawpOXctI/AAAAAAAAQ9Q/vm7uF1QtNMY/s320/chocolate-bowl-9.jpg" width="320" /></span></a></div><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;">The bowls are delicate. Keep the bowls on the cookie sheet and put back in fridge.</span><br />
<div style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gYDISnTWHWk/UQsa9bTUL7I/AAAAAAAAQ9Y/3zfoxLjhtNg/s1600/-9.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: black; color: red; font-size: x-large;"><img border="0" height="213" src="http://4.bp.blogspot.com/-gYDISnTWHWk/UQsa9bTUL7I/AAAAAAAAQ9Y/3zfoxLjhtNg/s320/-9.jpg" width="320" /></span></a></div><div><span style="background-color: black; color: red; font-size: x-large;"><br />
</span></div><br />
<span style="background-color: black; color: red; font-size: x-large;">Fill with Whip Cream and Berries or Ice Cream and Enjoy</span><br />
<div style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vNn0GjN3Um8/UQsbFNGrM0I/AAAAAAAAQ9g/If_vMsP6q40/s1600/7110169729_7befb09036_z.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: black; color: red; font-size: x-large;"><img border="0" height="426" src="http://2.bp.blogspot.com/-vNn0GjN3Um8/UQsbFNGrM0I/AAAAAAAAQ9g/If_vMsP6q40/s640/7110169729_7befb09036_z.jpg" width="640" /></span></a></div><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;"><br />
</span><span style="background-color: black; color: red; font-size: x-large;">Come up with more Desserts for Imbolc or any time you want something sweet and not feel guilty keep being a crafty witch </span><br />
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lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-8944116465930186312013-02-03T14:28:00.003-08:002013-02-03T14:28:31.946-08:00Oven Roasted Garlic Brussels Sprouts<a href="http://recipesforyourbodyandsoul.blogspot.com/2013/01/oven-roasted-garlic-brussels-sprouts.html">Oven Roasted Garlic Brussels Sprouts</a>: <br />
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<div style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QxPaKklzn6o/UQsjfS8gfTI/AAAAAAAARAY/e95Ro7KPYu8/s1600/FNM_110112-Roasted-Garlic-Brussels-Sprouts-Recipe_s4x3_lg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://1.bp.blogspot.com/-QxPaKklzn6o/UQsjfS8gfTI/AAAAAAAARAY/e95Ro7KPYu8/s640/FNM_110112-Roasted-Garlic-Brussels-Sprouts-Recipe_s4x3_lg.jpg" width="640" /></a></div><br />
<span style="background-color: black; color: lime; font-size: large;">Vadora loves LOVES LOVES Brussel Sprouts I know most of us as a kid hated them</span><br />
<span style="background-color: black; color: lime; font-size: large;">But these nuggets of Joy are like candy to me This is Vadoras Recipe </span><br />
<span style="background-color: black; color: lime; font-size: x-large;"><br />
</span><span style="background-color: black; color: lime; font-size: x-large;"><br />
</span><br />
<span style="background-color: black; color: lime; font-size: x-large;">2 lb Brussels sprouts, trimmed and halved (quartered if large)</span><br />
<span style="background-color: black; color: lime; font-size: x-large;">5 cloves garlic, minced</span><br />
<span style="background-color: black; color: lime; font-size: x-large;">1/2 cup water</span><br />
<span style="background-color: black; color: lime; font-size: x-large;">2 tablespoons extra-virgin olive oil</span><br />
<span style="background-color: black; color: lime; font-size: x-large;">1/2 teaspoon sea salt</span><br />
<span style="background-color: black; color: lime; font-size: x-large;">1/2 teaspoon black pepper</span><br />
<span style="background-color: black; color: lime; font-size: x-large;"><br />
</span><span style="background-color: black; color: lime; font-size: x-large;">Move oven rack to the upper third and preheat to 425 degrees.</span><br />
<span style="background-color: black; color: lime; font-size: x-large;"><br />
</span><span style="background-color: black; color: lime; font-size: x-large;">In a 9x13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.</span><br />
<span style="background-color: black; color: lime; font-size: x-large;"><br />
</span><span style="background-color: black; color: lime; font-size: x-large;">Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.</span><br />
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<div style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Kkk1GCw8Fzo/UQsjwZybOxI/AAAAAAAARAg/bxATnZaOV9s/s1600/DSCN6128.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-Kkk1GCw8Fzo/UQsjwZybOxI/AAAAAAAARAg/bxATnZaOV9s/s640/DSCN6128.JPG" width="640" /></a></div><br />
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lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-62038640360990142612013-02-03T14:28:00.001-08:002013-02-03T14:28:10.006-08:00Vegetarian Spinach and Mushroom 4 Cheese Lasagna<a href="http://recipesforyourbodyandsoul.blogspot.com/2013/02/vegetarian-spinach-and-mushroom-4.html">Vegetarian Spinach and Mushroom 4 Cheese Lasagna</a>: <br />
<div style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-D2HC1jxxrNg/UQxBArbUfoI/AAAAAAAARFw/aC1s4GaE1gw/s1600/vegetarian-spinach-mushroom-lasagna-a-520.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-D2HC1jxxrNg/UQxBArbUfoI/AAAAAAAARFw/aC1s4GaE1gw/s640/vegetarian-spinach-mushroom-lasagna-a-520.jpg" width="640" /></a></div><br />
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<span style="background-color: black; color: red; font-size: large;">I have to Admit as a Meat eater I used to make fun of Vegans and Vegetarians But the more I eat Vegan foods and Vegetarian foods for my Health the more I love it and do not miss meat </span><br />
<span style="background-color: black; color: red; font-size: large;">dont get me Wrong Daw loves a good Garlic Rosemary Rack of Lamb or a nice Steak once in a while</span><br />
<span style="background-color: black; color: red; font-size: large;"><br />
</span><span style="background-color: black; color: red; font-size: large;">But This Recipe is Vadoras Recipe for Vegetarian Spinach and Mushroom Lasagna</span><br />
<span style="background-color: black; color: red; font-size: large;">She is making this tonight and plenty of leftovers for Imbolc This Recipe is so Good you will not believe its meatless </span><br />
<span style="background-color: black; color: red; font-size: large;"><br />
</span><span style="background-color: black; color: red; font-size: large;"> ENJOY I know I will </span><br />
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</span> <h3 style="font-family: arial,sans-serif; font-weight: normal; margin: 0px; overflow: hidden; padding: 0px; text-overflow: ellipsis; white-space: nowrap;"><span style="background-color: black; color: red; font-size: large;"><br />
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<span style="background-color: black; color: red; font-size: large;">3 tablespoons olive oil</span><br />
<span style="background-color: black; color: red; font-size: large;">1 1/2 pounds Portabella and Shiitake mushrooms, sliced</span><br />
<span style="background-color: black; color: red; font-size: large;">1 teaspoon dried thyme</span><br />
<span style="background-color: black; color: red; font-size: large;">1/4 cup minced shallots</span><br />
<span style="background-color: black; color: red; font-size: large;">Kosher salt</span><br />
<span style="background-color: black; color: red; font-size: large;">1 15-ounce container whole milk ricotta </span><br />
<span style="background-color: black; color: red; font-size: large;">3/4 cup whole milk</span><br />
<span style="background-color: black; color: red; font-size: large;">2 eggs, lightly beaten</span><br />
<span style="background-color: black; color: red; font-size: large;">3 cups shredded, whole milk mozzarella cheese, divided evenly</span><br />
<span style="background-color: black; color: red; font-size: large;">1 1/2 cups grated Asiago & provolone</span><br />
<span style="background-color: black; color: red; font-size: large;">3/4 cup grated Parmesan cheese</span><br />
<span style="background-color: black; color: red; font-size: large;">1 10-ounce box frozen chopped spinach, defrosted and drained</span><br />
<span style="background-color: black; color: red; font-size: large;">1/3 cup chopped fresh basil, plus more to garnish</span><br />
<span style="background-color: black; color: red; font-size: large;">2 Chopped Carrots</span><br />
<span style="background-color: black; color: red; font-size: large;">1 teaspoon dried oregano</span><br />
<span style="background-color: black; color: red; font-size: large;">Freshly ground black pepper</span><br />
<span style="background-color: black; color: red; font-size: large;">5 cups tomato sauce</span><br />
<span style="background-color: black; color: red; font-size: large;">12 sheets no-cook lasagna noodles</span><br />
<span style="background-color: black; color: red; font-size: large;">Nonstick cooking spray</span><br />
<span style="background-color: black; color: red; font-size: large;"><br />
</span><span style="background-color: black; color: red; font-size: large;">1. Preheat the oven to 375 degrees. </span><br />
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</span><span style="background-color: black; color: red; font-size: large;">2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and season with salt. Cook until softened, about 10 to 12 minutes. </span><br />
<span style="background-color: black; color: red; font-size: large;"><br />
</span><span style="background-color: black; color: red; font-size: large;">3. In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, </span><span style="background-color: black; color: red; font-size: large;">Asiago , Provolone,</span><span style="background-color: black; color: red; font-size: large;"> Parmesan, spinach,carrots, basil and oregano; season with salt and pepper and stir to incorporate. </span><br />
<span style="background-color: black; color: red; font-size: large;"><br />
</span><span style="background-color: black; color: red; font-size: large;"><br />
</span><span style="background-color: black; color: red; font-size: large;">4. Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. </span><br />
<span style="background-color: black; color: red; font-size: large;">Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese. </span><br />
<div style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YaA4_ETYm7Y/UQxDBm_RZUI/AAAAAAAARF4/TH4qJRvhMLs/s1600/images.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="477" src="http://2.bp.blogspot.com/-YaA4_ETYm7Y/UQxDBm_RZUI/AAAAAAAARF4/TH4qJRvhMLs/s640/images.jpg" width="640" /></a></div><span style="background-color: black; color: red; font-size: large;"><br />
</span><span style="background-color: black; color: red; font-size: large;">5. Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting. Serve warm and garnish with basil. </span><br />
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lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-84593247757882012472013-02-03T14:27:00.001-08:002013-02-03T14:27:03.794-08:00Peach Salsa<a href="http://recipesforyourbodyandsoul.blogspot.com/2013/02/peach-salsa.html">Peach Salsa</a>: <br />
<div><br />
</div><div><b><span style="background-color: black; color: red; font-size: large;">Peach Salsa.... you might be Wondering why in February I am doing a Peach Salsa?</span></b></div><div><b><span style="background-color: black; color: red; font-size: large;">Well There was a Sale on Peaches today and so Vadora bought a bunch from the Farmer market </span></b></div><div><b><span style="background-color: black; color: red; font-size: large;">50 cents a pound you cant beat that price!!!</span></b></div><div><b><span style="background-color: black; color: red; font-size: large;">so I canned some Peaches and took some and turned them into Peach Salsa Perfect for Super Bowl</span></b></div><div><br />
</div><div style="clear: both; text-align: center;"></div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bSwnSEdRPTs/UQ3QRjPmONI/AAAAAAAARYQ/NqKM633Wa8k/s1600/img_0514.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-bSwnSEdRPTs/UQ3QRjPmONI/AAAAAAAARYQ/NqKM633Wa8k/s640/img_0514.jpg" width="480" /></a></div><div style="clear: both; text-align: center;"><br />
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</b></span></div><div style="clear: both; text-align: center;"></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>Ingredients * use organic if you can</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b><br />
</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>4 medium peaches, peeled and pitted</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>2 large tomatoes, cut into wedges and seeded</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>1 chopped red onion or sweet onion cut into wedges</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>2 cloves garlic, finely minced</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>2 teaspoons honey</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>1/2 cup fresh cilantro leaves</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>2 garlic cloves, peeled and crushed</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>2 cans (4 ounces each) chopped green chilies</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>1 tablespoon finely minced jalapeno pepper, or to taste</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>4 teaspoons cider vinegar</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>1 teaspoon lime juice</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>1/4 teaspoon pepper</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>Baked tortilla chip scoops</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b><br />
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</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>Directions</b></span></div><div style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iP3lp2495BI/UQ3Qf89gVEI/AAAAAAAARYg/j2lqxmkjTlY/s1600/peach-salsa-TKb-410x273.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-iP3lp2495BI/UQ3Qf89gVEI/AAAAAAAARYg/j2lqxmkjTlY/s640/peach-salsa-TKb-410x273.jpg" width="640" /></a></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b><br />
</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>In a food processor, combine the first five ingredients; cover and pulse until coarsely chopped. Add the chilies, vinegar, lime juice and pepper; cover and pulse just until blended. Transfer to a serving bowl; chill until serving. Serve with chips</b></span></div><br />
<div style="clear: both; text-align: center;"></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>Serve with grilled or broiled fish, pork, or chicken.</b></span></div><div style="clear: both;"><span style="background-color: black; color: yellow; font-size: large;"><b>Makes 1 1/2 to 2 cups.</b></span></div><div style="clear: both;"><br />
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</div><div style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-tRMRcAQ9FwA/UQ3QXWYUtwI/AAAAAAAARYY/0n556f3pvyE/s1600/peaches.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="532" src="http://1.bp.blogspot.com/-tRMRcAQ9FwA/UQ3QXWYUtwI/AAAAAAAARYY/0n556f3pvyE/s640/peaches.jpg" width="640" /></a></div><div style="clear: both;"><br />
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</span></div><div style="clear: both;"><span style="color: red; font-size: large;"><b><span style="background-color: black;">if you want to can your Salsa</span> </b></span></div><div style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UkG3Wq6G9wA/UQ3KZ3-3NYI/AAAAAAAARX4/3waAQutYfwA/s1600/Rice+pudding+and+canning+019.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-UkG3Wq6G9wA/UQ3KZ3-3NYI/AAAAAAAARX4/3waAQutYfwA/s640/Rice+pudding+and+canning+019.JPG" width="640" /></a></div><div style="clear: both;"><br />
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</span></div><div style="clear: both;"></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">Ingredients * use organic if you can</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;"><br />
</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">4 medium peaches, peeled and pitted</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">2 large tomatoes, cut into wedges and seeded</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">1 chopped red onion or sweet onion cut into wedges</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">2 cloves garlic, finely minced</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">2 teaspoons honey</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">1/2 cup fresh cilantro leaves</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">2 garlic cloves, peeled and crushed</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">2 cans (4 ounces each) chopped green chilies</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">1 tablespoon finely minced jalapeno pepper, or to taste</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">4 teaspoons cider vinegar</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">1 teaspoon lime juice</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">1/4 teaspoon pepper</span></div><div style="clear: both;"></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">4 1/2 cups white sugar</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;"> 1 (49 gram) package light fruit pectin crystals</span></div><br />
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</span></div><div style="clear: both;"></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">Directions</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;"><br />
</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">Sterilize mason jars and lids.</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;"><br />
</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">In a large saucepan, combine all Ingredients </span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.</span></div><div style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-cfh_1JT5z10/UQ3KKyb9U8I/AAAAAAAARXw/xDDdlaDg9c4/s1600/how-to-peel-a-peach-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-cfh_1JT5z10/UQ3KKyb9U8I/AAAAAAAARXw/xDDdlaDg9c4/s400/how-to-peel-a-peach-4.jpg" width="338" /></a></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;"><br />
</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.</span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;"><br />
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<div style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lKERNjrvkdI/UQ3OfzwSoJI/AAAAAAAARYA/aTaZif5fz4I/s1600/IMG_3565.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-lKERNjrvkdI/UQ3OfzwSoJI/AAAAAAAARYA/aTaZif5fz4I/s320/IMG_3565.JPG" width="320" /></a></div><div style="clear: both; text-align: center;"><span style="color: red; font-size: large;"></span></div><div style="background-color: black; clear: both;"><span style="color: red; font-size: large;"><br />
</span></div><div style="clear: both;"><span style="color: red; font-size: large;"><span style="background-color: black;"> Wait 5 minutes, then remove jars, cool and store.</span></span></div><div style="clear: both;"><span style="color: red; font-size: large;"><span style="background-color: black;">this should last you 1-2 years stored airtight </span></span></div><div style="clear: both;"><span style="color: red; font-size: large;"><span style="background-color: black;">but it does not last that long im my house </span></span></div><div style="clear: both;"><span style="color: red; font-size: large;"><span style="background-color: black;">also</span></span></div><br />
<div style="clear: both; text-align: center;"></div><div style="clear: both;"><span style="color: red; font-size: large;"> <span style="background-color: black;">avoid storing canned food near heat sources such as a furnace, water heater, hot water or sunny areas. Jars need to be kept cool and dark for longer storage life and to protect against spoilage. Be sure to store in a dry place. If the lid or band rusts, that can cause the seal to break.</span></span></div><div style="clear: both;"><span style="background-color: black; color: red; font-size: large;">Your salsa will probably be darker in color than this. It depends upon how much spice you use and how long you cook it</span></div><br />
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</div><div style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dJu1rI90Rv0/UQ3P7JV1BpI/AAAAAAAARYI/SbHMC0w_oL0/s1600/IMG_4221.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-dJu1rI90Rv0/UQ3P7JV1BpI/AAAAAAAARYI/SbHMC0w_oL0/s640/IMG_4221.JPG" width="640" /></a></div><div style="clear: both; text-align: center;"><br />
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</div>lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-7812896944962050152013-01-27T22:41:00.001-08:002013-01-27T22:41:32.993-08:00Browned Butter Gnocchi<a href="http://feedproxy.google.com/~r/foodgawker/~3/S3QWK7HFtJo/">Browned Butter Gnocchi</a>: <a href="http://foodgawker.com/?post_type=post&p=1189839" title="Browned Butter Gnocchi"><img alt="Browned Butter Gnocchi" height="250" src="http://photo2.foodgawker.com/wp-content/uploads/2013/01/1189839.jpeg" width="250" /></a><br />
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Browned Butter Gnocchi with Broccoli<img height="1" src="http://feeds.feedburner.com/~r/foodgawker/~4/S3QWK7HFtJo" width="1" />lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-50901973954963667372013-01-27T22:40:00.001-08:002013-01-27T22:40:57.402-08:00Spicy Party Nuts<a href="http://feedproxy.google.com/~r/foodgawker/~3/yiiAJ_S40c4/">Spicy Party Nuts</a>: <a href="http://foodgawker.com/?post_type=post&p=1190541" title="Spicy Party Nuts"><img alt="Spicy Party Nuts" height="250" src="http://photo2.foodgawker.com/wp-content/uploads/2013/01/1190541.jpeg" width="250" /></a><br />
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Spicy Party Nuts — nothing livens up a Super Bowl bash like these roasted pecans <img height="1" src="http://feeds.feedburner.com/~r/foodgawker/~4/yiiAJ_S40c4" width="1" />lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-1675762810869086072013-01-27T22:39:00.001-08:002013-01-27T22:39:04.681-08:00Spicy Honey Glazed Almonds<a href="http://feedproxy.google.com/~r/foodgawker/~3/iz4K3eOukLc/">Spicy Honey Glazed Almonds</a>: <a href="http://foodgawker.com/?post_type=post&p=1190841" title="Spicy Honey Glazed Almonds"><img alt="Spicy Honey Glazed Almonds" height="250" src="http://photo.foodgawker.com/wp-content/uploads/2013/01/1190841.gif" width="250" /></a><br />
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A little bit spicy a little bit sweet. The irresistible combination of cayenne & honey coated almonds. The perfect snack<img height="1" src="http://feeds.feedburner.com/~r/foodgawker/~4/iz4K3eOukLc" width="1" />lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-29237705719358105362013-01-27T14:18:00.000-08:002013-01-27T14:20:45.041-08:00Liquid GoldChicken broth is amazing. There is something about it. It's like magic. Probably my very favorite thing to make is chicken broth. It is the beginning of many good things seen and unseen.<br />
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Broth can be made many different ways and if you are going to get technical there is Stock and then there is broth.<br />
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This particular broth-stock I call "Liquid Gold." I have adapted this recipe from <a href="http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/" target="_blank">SimplyRecipes.com</a> who credit "Cook's Illustrated" and "In Pursuit of Flavor."<br />
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Ingredients:<br />
4 lbs of chicken (use a cleaver to hack up pieces into 2 inch bits)<br />
1 large brown or yellow onion<br />
olive oil<br />
2 quarts of boiling water<br />
(optional additon of vinegar or lemon juice)<br />
2 teaspoons of salt<br />
2 bay leaves<br />
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Procedure:<br />
1. Hack up those chicken pieces. Cleavers are kind of scary but they can also be empowering<br />
2. Heat up the oil and saute your chopped onion until softened and slightly colored 2-3 minutes, set aside.<br />
3. Add half the chicken pieces to the pot, saute till no pink shows, about 4-5 minutes, set aside.<br />
4. Repeat with the other half of the chicken.<br />
5. Boil 2 quarts of water. (That's 8 cups of water, remember 4 cups to a quart.)<br />
6. Return the sauteed onion and first batch of chicken to the pot, reduce heat, cover and cook 20 minutes to allow the chicken to release its juices.<br />
7. Add the boiling water, 2 teaspoons of salt, 2 bay leaves to the chicken. Simmer slowly and scrape up all those yummy bits at the bottom of the pan as you simmer slowly. (Don't break a boil or your stock will get cloudy)<br />
8. Strain, first with a slotted spoon then with cheese cloth. Someday I am going to get one of those chinoises.lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-58832525595026867132013-01-27T13:57:00.001-08:002013-01-27T13:57:14.739-08:00Carrot and Cilantro Juice<a href="http://feedproxy.google.com/~r/blogspot/recipesforjoy/~3/jITVvHGFCkQ/carrot-and-cilantro-juice.html">Carrot and Cilantro Juice</a>: <br />
<div style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vcD5VW9N8tk/UOOvDlJN6wI/AAAAAAAAErM/y0yjPQPuj7A/s1600/Carrot+Cilantro+Vegetable+Juice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vcD5VW9N8tk/UOOvDlJN6wI/AAAAAAAAErM/y0yjPQPuj7A/s1600/Carrot+Cilantro+Vegetable+Juice.jpg" /></a></div><br />
I am surrounded by germs at the moment. Between my office and home, almost <i>everyone</i> is sick. I felt a little under the weather for several days, but so far I've been able to ward it off. I'm definitely convinced that my strengthened immunity is due to all the fresh juices I've been drinking!<br />
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<span style="font-family: inherit;">For this week's SPUD juicing box I opted for the <a href="http://www.spud.com/index.cfm?locationid=SEA&login=0&goto=catalogue/juicing.cfm?JI=0&op=c82&Spif=SEA__grocery__logged_out__Juicing%20&utm_source=fortheloveoffood&utm_medium=blog&utm_campaign=juicepromo">Organic Dynamic Beauty Juicing Box</a>, which is a beautiful combination of <span style="background-color: white; line-height: 19px;">apples, beets, carrots, celery, chard, cilantro, cucumber, ginger, kale, lemons, green bell peppers, and spearmint. This was the <a href="http://www.fortheloveoffoodblog.com/2013/01/love-your-liver-juice-spud-juicing.html">first box</a> that I tried from SPUD and I love all the different flavor combinations you can make with these juices. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;"><br />
</span></span><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 19px;">This week I've been playing around with lots of carrot-based juices. If you are new to juicing, I definitely recommend starting with a carrot-based juice because it will be </span></span><span style="line-height: 18.99147605895996px;">incredibly</span><span style="font-family: inherit;"><span style="line-height: 19px;"> sweet, even without the addition of fruit! Some of my favorite combinations from this week's produce box include: </span></span></span><br />
<br />
<ul><li><span style="background-color: white; font-family: inherit; line-height: 19px;">5 carrots, 3 kale leaves, and 1/2-inch piece of fresh ginger</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 19px;">3 carrots, 2 beets, 1/4 apple, and </span><span style="background-color: white; line-height: 18.99147605895996px;">1/2-inch piece of fresh ginger</span></li>
<li><span style="background-color: white; line-height: 18.99147605895996px;">3 carrots, 3 celery stalks, 3 chard leaves, and small handful of mint</span></li>
<li><span style="background-color: white; line-height: 18.99147605895996px;">3 carrots, 1/2 cucumber, and small handful of mint</span></li>
</ul><div><span style="line-height: 18.99147605895996px;">And, of course, this carrot cilantro juice.</span></div><div><span style="line-height: 18.99147605895996px;"><a href="" name="more"></a></span></div><br />
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<div style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1QS_jPQBSYM/UPw1dGoi5PI/AAAAAAAAE8E/ySZAevnvtg4/s1600/Carrot+Juice+Ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1QS_jPQBSYM/UPw1dGoi5PI/AAAAAAAAE8E/ySZAevnvtg4/s1600/Carrot+Juice+Ingredients.jpg" /></a></div><br />
<div style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ABHTUo9EBXk/UOOvE2CmDoI/AAAAAAAAErc/68SGxsuLEwQ/s1600/Carrot+Juice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ABHTUo9EBXk/UOOvE2CmDoI/AAAAAAAAErc/68SGxsuLEwQ/s1600/Carrot+Juice.jpg" /></a></div><br />
This juice is a sweet and zesty mix between the carrots, bell pepper, and cilantro. I also love adding a lemon for a nice tartness and even more alkalizing power. For an additional immune boost (and to ward off vampires), try sneaking in a garlic clove or two!<br />
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I looove cilantro so I actually added quite a big handful to my juice. If cilantro's not your thing, you can either leave it out or substitute with a different fresh herb like parsley. Drink up!<br />
<br />
<u>Carrot Cilantro Juice</u><br />
Makes one 12 - 16 oz juice<br />
<br />
5 medium carrots<br />
small handful cilantro<br />
1/2 green bell pepper<br />
1 lemon, peeled<br />
<br />
Juice ingredients and enjoy!<img height="1" src="http://feeds.feedburner.com/~r/blogspot/recipesforjoy/~4/jITVvHGFCkQ" width="1" />lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-91941612272434980332013-01-27T13:54:00.003-08:002013-01-27T13:54:38.722-08:00Everyday Mexican Hot Cocoa<a href="http://feedproxy.google.com/~r/foodgawker/~3/rQnpiPqEK50/">Everyday Mexican Hot Cocoa</a>: <a href="http://foodgawker.com/?post_type=post&p=1190289" title="Everyday Mexican Hot Cocoa"><img alt="Everyday Mexican Hot Cocoa" height="250" src="http://photo2.foodgawker.com/wp-content/uploads/2013/01/1190289.jpeg" width="250" /></a><br />
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This cake is dense and delicious with both chocolate and vanilla flavors. If you need a treat, or a thank you gift, you should give it a try<img height="1" src="http://feeds.feedburner.com/~r/foodgawker/~4/dFnFZJtxc0Q" width="1" />lisa mcclurehttp://www.blogger.com/profile/17085264961805224298noreply@blogger.com0tag:blogger.com,1999:blog-2014138051691996519.post-42147638687726786702013-01-27T13:53:00.001-08:002013-01-27T13:53:34.638-08:00Basic Vinaigrette and Variations<a href="http://feedproxy.google.com/~r/foodgawker/~3/I94g-UAuWOY/">Basic Vinaigrette and Variations</a>: <a href="http://foodgawker.com/?post_type=post&p=1190222" title="Basic Vinaigrette and Variations"><img alt="Basic Vinaigrette and Variations" height="250" src="http://photo2.foodgawker.com/wp-content/uploads/2013/01/1190222.jpeg" width="250" /></a><br />
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