tag:blogger.com,1999:blog-52547511550539128612024-03-12T18:27:55.140-05:00ICE CREAM & WINECourtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.comBlogger123125tag:blogger.com,1999:blog-5254751155053912861.post-39478444828789348312011-01-18T18:07:00.000-06:002011-01-18T18:07:40.874-06:00I've Moved!<div style="font-family: Georgia,"Times New Roman",serif;">Friendly reminder: I've moved! I will no longer be blogging at this address. Instead you can find me here:</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.thegranolachronicles.com/">http://www.thegranolachronicles.com</a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Thanks!</div>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com0tag:blogger.com,1999:blog-5254751155053912861.post-6958794989279209392011-01-17T11:25:00.001-06:002011-01-17T15:15:48.767-06:00Get Ready!<span style="font-family: Georgia,"Times New Roman",serif;">I have some super exciting news to share! </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I have truly enjoyed sharing delectable recipes here on <b>Ice Cream & Wine</b> over the past year. I've been deeply inspired to try new foods, share healthy recipes and of course indulge in sweet treats. Because of the recent changes in my life - hello, California! - I've decided that I have more to share than just recipes.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Enter: my new blog!</span><br />
<a href="http://www.blogger.com/goog_1980487775"><br />
</a><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.thegranolachronicles.com/"><i><b>The Granola Chronicles</b></i></a> will still feature simple recipes but will also include my adventures in California, random thoughts on leading a healthy and active life and anything else that crosses my mind. Please know that I'm still finishing the design of the blog - but check out the "About" page to learn about the blog's name. I think it's rather fun!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">If you're currently a follower of Ice Cream & Wine, I ask that you continue with me on this new blog journey! Please update your Google Readers, as well as any links that you may have: http://www.thegranolachronicles.com</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Now that this planning is coming to fruition, I'll be back to blogging more often, as well as commenting on your blogs. I know I've been MIA lately, but I truly appreciate all your support and comments. Thank you, thank you!!</span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com4tag:blogger.com,1999:blog-5254751155053912861.post-71736076334392405502011-01-12T19:22:00.000-06:002011-01-12T19:22:16.728-06:00CSA : J&P Organics<span style="font-family: Georgia,"Times New Roman",serif;">My husband and I belong to the best CSA program - although it's our first CSA that we've joined, so we have no comparison. But it's great! We get our produce each week from <a href="http://www.jporganics.com/">J&P Organics</a>. I've received many questions from friends and family asking how we went about choosing this particular farm. To be honest, they have a partnership of sorts with Stanford, so a drop-off location for the CSA boxes is on campus (I believe that's the extent of their "partnership" - just a location). Convenience sometimes makes the decision for you, doesn't it? However, we truly enjoy our produce and fully support <a href="http://www.jporganics.com/">J&P Organics</a>.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYy1ga5HaX5W7cbYfv1K5tlga_ECK1zW2zqlw00JOsiXn9HW-1LGyqTO7FJmSWm8N5VYZqmpIkMyaosvkm8NYfy3lA41T7L82_MMhDcekr-u6BF8QsKkkUL-5euG_GVhA4_YehSjYQwwd/s1600/IMG_0596.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYy1ga5HaX5W7cbYfv1K5tlga_ECK1zW2zqlw00JOsiXn9HW-1LGyqTO7FJmSWm8N5VYZqmpIkMyaosvkm8NYfy3lA41T7L82_MMhDcekr-u6BF8QsKkkUL-5euG_GVhA4_YehSjYQwwd/s400/IMG_0596.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;">Some of our produce from J&P Organics</span></i></span></td></tr>
</tbody></table><span style="font-family: Georgia,"Times New Roman",serif;">We receive an email from J&P over the weekend telling us what they're offering for the upcoming week. It's a week-by-week basis - no contract like many other farms require. If we want to order a box for that week, we simply pay online and our produce is ready to be picked up on Tuesday. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">We do our grocery shopping at 8:00 AM on Sunday mornings (no crowds!), so knowing what fruits and veggies we'll have for that week makes menu planning and grocery shopping a breeze. I plan meals that incorporate the particular vegetables, and we make sure no vegetable goes to waste! </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I get rather excited when I find a recipe that includes almost all the various types of vegetables that we have for that week - it's so fun to make a meal using mostly food from our CSA box. Things like curry, stir-fry and soups tend to feature a lot of vegetables, so these types of dishes are made at least once a week. </span><br />
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</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">But at times there are vegetables that aren't so versatile. Sunchokes? Yeah, we had those two weeks in a row back in the fall. Beets? My husband LOVES them, so he was excited. Leeks, also - not a super uncommon vegetable but definitely not a kitchen staple. I see these unique vegetables as a challenge. I'm forced to think outside the box. To search for recipes that I would normally glance over. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Also, it's saving us A LOT of money. We pay $23 each week, and we receive a TON of produce. If we were to put that $23 toward produce from the grocery store, we would only be able to buy half of what we get from J&P. It's such a great deal.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Alright, so it turns out that I was going to share a recipe with you (Chickpea Bajane), but it seems my excitement for our CSA program took over! </span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com4tag:blogger.com,1999:blog-5254751155053912861.post-66661890523448507372011-01-09T19:25:00.000-06:002011-01-09T19:25:19.692-06:00Coconut Macaroons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBbhSXSVn6y7eHkKsuGVVE3neOQG72duf8gRxDAcyJpRjBTxP8L8njEJs16WbvzyTc8kxvcXkX-hXU5Tzmac0b2AdGzxiRSiFSIDBcQCw_OnMOaC5LUE0cfd0Rlo1f4738fQJIwitrhSL/s1600/IMG_0748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBbhSXSVn6y7eHkKsuGVVE3neOQG72duf8gRxDAcyJpRjBTxP8L8njEJs16WbvzyTc8kxvcXkX-hXU5Tzmac0b2AdGzxiRSiFSIDBcQCw_OnMOaC5LUE0cfd0Rlo1f4738fQJIwitrhSL/s400/IMG_0748.jpg" width="400" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Before I start praising Coconut Macaroons, I must first share some information about my shameful past.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I was, by far, the pickiest eater as a child. Onions? Gross. Mushrooms. Yeah, right. Coconut? Don't even make me.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I can only laugh at how far my taste buds have come. Most of my willingness to try new food stems from my relationship with my husband. That man will try anything! I've also come to the realization that to completely identify myself as "foodie," I must be willing to try new, interesting flavors and ingredients. While coconut is not a new ingredient by any means, the fact that I LOVE Coconut Macaroons is an interesting change of behavior!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHiJtpXkoBsveAbU8RxZ3scKeLhZzBR7o220JRR7UbLLnwLi0M3HU3JMSAho5rcZewdcFczoHTfkpyCXnKs0_kCnlELzXW7mcvVT4teI1qYKwXuWlRCvDsWsgaOnNWKKKkFwJWf43cJBch/s1600/IMG_0747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHiJtpXkoBsveAbU8RxZ3scKeLhZzBR7o220JRR7UbLLnwLi0M3HU3JMSAho5rcZewdcFczoHTfkpyCXnKs0_kCnlELzXW7mcvVT4teI1qYKwXuWlRCvDsWsgaOnNWKKKkFwJWf43cJBch/s400/IMG_0747.jpg" width="400" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">These macaroons can hold their own, but I can only imagine what would happen if they were to be dipped in dark chocolate. Swoon.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">*Note you can use either sweetened or unsweetened coconut. </span><br />
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<span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Coconut Macaroons</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Source: <a href="http://allrecipes.com/Recipe/Coconut-Macaroons-III/Detail.aspx">Coconut Macaroons III, All Recipes</a></span><br />
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<i><b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></b></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2/3 cup all-purpose flour</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5 1/2 cups flaked or shredded coconut (one normal size package - I forget how many ounces!)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 - 14 oz. can sweetened condensed milk</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 teaspoons vanilla extract</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<i><b><span style="font-family: Georgia,"Times New Roman",serif;">Directions:</span></b></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 350 degrees. Line cookie sheets with parchment paper.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">In a large bowl, stir together flour, coconut and salt. Stir in the condensed milk and vanilla extract with a spatula. Use a small cookie scoop to shape coconut into mounds. Place on cookie sheet and bake for 12-15 minutes. Coconut should begin to brown and be toasted.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Yield: 24-30 macaroons, depending on your size</span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com5tag:blogger.com,1999:blog-5254751155053912861.post-73960457459339006172011-01-06T19:08:00.000-06:002011-01-06T19:08:19.634-06:00Zucchini-Lemon Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVHKADlW1XJPDIF8Rc-oHRB9LYbue0qjn80utWAUiyBdyVXJxMNMFXsV7q_eiZ81gSKp58Xx1IfhlQVhUbNAOZ0p3H9cy8AS6kY67CMkhfxNX4T6hkGXakdrPTTeu6O6zvQnGNZKQAJhtP/s1600/IMG_0738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVHKADlW1XJPDIF8Rc-oHRB9LYbue0qjn80utWAUiyBdyVXJxMNMFXsV7q_eiZ81gSKp58Xx1IfhlQVhUbNAOZ0p3H9cy8AS6kY67CMkhfxNX4T6hkGXakdrPTTeu6O6zvQnGNZKQAJhtP/s400/IMG_0738.jpg" width="400" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;"> I could easily apologize to you right now. It's been a while, hasn't it? I should feel terrible that I haven't been supplying you with yummy recipes. Well, life has been so good this past month that I just haven't had the time - and for that, I do not apologize!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">You know I've been searching for a job out here in beautiful California. But what you may not know is that I was offered a position with a non-profit organization at the end of November and started working in December! Between that and a little 2-week vacation to Nebraska for the holidays, my life has been a little crazy. I'm just so blessed.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I digress.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9_QfWrF55nUdPih1nt0_R9bRCuxpnT6X737H_G9uZkHxe1K4k1Upjev7z_BM6eA-PLyZ_yXN48xNVLksluv0K59MgTQ6RIpRv5ifLwxvXG9wTifb1RBPDglthbB7FHoGOz5IwUyErcHL/s1600/IMG_0739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9_QfWrF55nUdPih1nt0_R9bRCuxpnT6X737H_G9uZkHxe1K4k1Upjev7z_BM6eA-PLyZ_yXN48xNVLksluv0K59MgTQ6RIpRv5ifLwxvXG9wTifb1RBPDglthbB7FHoGOz5IwUyErcHL/s400/IMG_0739.jpg" width="400" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Today I bring to you my first post of 2011. I know it should be some grand recipe...but it's just muffins. But not any old muffins! Zucchini-Lemon! Make these and you'll have spring on your mind, guaranteed. (P.S. I can't say, hear, read or type the word 'muffin' without <a href="http://www.hulu.com/watch/147961/saturday-night-live-npr">thinking of this.</a> And I'm not complaining.)</span><br />
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<span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Zucchini-Lemon Muffins</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Source: <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000249591">Cooking Light</a>, June 1995</span><br />
<b><i><span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span></i></b><br />
<b><i><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></i></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 cups all-purpose flour <i>(I used half whole wheat, half all-purpose)</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup sugar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon baking powder</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 teaspoons grated lemon rind</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon nutmeg <i>(I used cinnamon)</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 cup coarsely shredded zucchini</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3/4 cup skim milk</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 tablespoons oil <i>(I used applesauce)</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 large egg</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<b><i><span style="font-family: Georgia,"Times New Roman",serif;">Directions:</span></i></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 400 degrees.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Combine the first 6 ingredients in a bowl; make a well in the center of the mixture. In a separate bowl combine zucchini, milk, oil and egg. Add to flour mixture, stirring just until dry ingredients are moistened.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Divide batter evenly among 12 muffin cups - lined with baking cups or sprayed with cooking spray. Bake for 12 minutes or until golden. Remove from pans immediately and let cool on wire rack. </span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com4tag:blogger.com,1999:blog-5254751155053912861.post-65748871161087147512010-12-05T14:45:00.000-06:002010-12-05T14:45:53.790-06:00Vegetable & Chickpea Curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUC7Y5V59A_QgjDuLa2dJ3AKwthWj_DZNoV03XjXilJD7i3lX-xbISiDqqIWrQRpC14Sxk9KymmdBYtW9B5OOxrrzGLb2X0dXYj2UeS5pCg8lM1ppt_d6wfpQjc9xkbwIJ57T-nLBuE08/s1600/IMG_0696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUC7Y5V59A_QgjDuLa2dJ3AKwthWj_DZNoV03XjXilJD7i3lX-xbISiDqqIWrQRpC14Sxk9KymmdBYtW9B5OOxrrzGLb2X0dXYj2UeS5pCg8lM1ppt_d6wfpQjc9xkbwIJ57T-nLBuE08/s400/IMG_0696.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif;">I have recently become obsessed with coconut milk and have been pouring it into just about every meal these past few weeks. No joke.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I absolutely love the combination of coconut milk, curry powder and tomatoes - such a great flavor that is oh-so comforting. You can imagine my excitement when I found this recipe for Vegetable & Chickpea Curry that makes use of a slow cooker...my true love!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAgEgRk9ccGRgZfH6dZgPQQCLedvpjmT4d9vk_F7UT6CkI1SwQGIrjWjCULOtODJfForIEQAnMji_Nh-LOj8xWcTxjp35g9CIakKdWMX0twSOCOtsbgkVak56OK97evfdpyEhUK89j-Gxk/s1600/IMG_0697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAgEgRk9ccGRgZfH6dZgPQQCLedvpjmT4d9vk_F7UT6CkI1SwQGIrjWjCULOtODJfForIEQAnMji_Nh-LOj8xWcTxjp35g9CIakKdWMX0twSOCOtsbgkVak56OK97evfdpyEhUK89j-Gxk/s400/IMG_0697.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif;">This dish does require a fair amount of chopping/dicing as preparation, as well as a bit of sauteing to begin. But the satisfaction you get when you can literally just throw everything in the slow cooker and forget about it, totally makes up for it. Just stir in the coconut milk and spinach right before eating and serve with brown rice - a simple meal that will warm you up during these chilly winter months! </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Vegetable & Chickpea Curry</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Source: <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000701091">Cooking Light</a></span><br />
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<b><i><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></i></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 T. olive oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 1/2 c. chopped onion</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 c. sliced carrots</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 T. curry powder</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 t. brown sugar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 t. ground ginger</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 garlic cloves, minced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 jalapeno, chopped (omit the seeds if you're not a fan of the spice!)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 cups chickpeas (garbanzo beans)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 1/2 c. cubed potatoes</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 c. chopped green pepper</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 c. small broccoli florets</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 t. salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 t. pepper</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 - 14.5 oz can diced tomatoes</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 - 14 oz. can vegetable broth (I used low sodium)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 c. fresh baby spinach</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 cup coconut milk</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<i><b><span style="font-family: Georgia,"Times New Roman",serif;">Directions:</span></b></i><br />
<div style="font-family: Georgia,"Times New Roman",serif;">Heat oil in a large skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif;">Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts.</span> <br />
<span style="font-family: Georgia,"Times New Roman",serif;"></span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com4tag:blogger.com,1999:blog-5254751155053912861.post-22367508060763193692010-11-16T11:42:00.000-06:002010-11-16T11:42:05.989-06:00Pumpkin Blondies (Vegan!)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwt07DDcJgT5YXkY1rgMGqqlwbmjysWWorFNma-bhc_FyIa7EPOSTvJCItbOqwjPdWCjrI3II2Uhyphenhyphenmhvv5eenntz4cbLXX3T3VBUnssIy2eXGCkkPoVqKq5kpGHk99T7gh9_UPSzR0xsqB/s1600/IMG_0619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwt07DDcJgT5YXkY1rgMGqqlwbmjysWWorFNma-bhc_FyIa7EPOSTvJCItbOqwjPdWCjrI3II2Uhyphenhyphenmhvv5eenntz4cbLXX3T3VBUnssIy2eXGCkkPoVqKq5kpGHk99T7gh9_UPSzR0xsqB/s400/IMG_0619.jpg" width="400" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">While I have begun listening to Christmas music, I'm a firm believer that autumn treats should still be consumed in full force until Thanksgiving. There's just something about fall flavors that excite me - pecans, pumpkin, apples, cinnamon - such wonderful aromas and treats for the taste buds!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0lhOWRQSzmZoOFSb8owQArsBd0B4QGx859ZLkUphqOyH5PTGqXPoyZdDtxYpzyys-TnjmaOJEdRfGdkO6uHg_gjgUhMMfdOTLUeUaLavPT7-Imx57YCRo3w4RS6faRVRCDB-0miZwQYz/s1600/IMG_0620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0lhOWRQSzmZoOFSb8owQArsBd0B4QGx859ZLkUphqOyH5PTGqXPoyZdDtxYpzyys-TnjmaOJEdRfGdkO6uHg_gjgUhMMfdOTLUeUaLavPT7-Imx57YCRo3w4RS6faRVRCDB-0miZwQYz/s400/IMG_0620.jpg" width="300" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">When I stumbled across these (vegan!) Pumpkin Blondies over on <a href="http://www.nutritionnutontherun.com/">Hillary's blog</a>, I knew I had to make them - pronto. Don't let the fact that they are vegan fool you; I think a lot of people may be hesitant to vegan options but don't be! These are absolutely decadent and delicious. I love experimenting with vegan baking, and this concoction did not disappoint! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsTIMiVglGbAYPOtYvVVuLLA95QwWpAFL6b-3zuk2Q0HdgYXV3kMVJx_X5AsGu_XACxez56lvDG1VaUho3_JkXlt4p5dXznnSFunrcGMVroMhVhTOVDEOhyUGemzsqZT_3poIk0N63uSG/s1600/IMG_0621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsTIMiVglGbAYPOtYvVVuLLA95QwWpAFL6b-3zuk2Q0HdgYXV3kMVJx_X5AsGu_XACxez56lvDG1VaUho3_JkXlt4p5dXznnSFunrcGMVroMhVhTOVDEOhyUGemzsqZT_3poIk0N63uSG/s400/IMG_0621.jpg" width="400" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<div style="color: orange;"><span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Pumpkin Blondies</span></b></span></div><span style="font-family: Georgia,"Times New Roman",serif;">Source: <a href="http://www.nutritionnutontherun.com/2010/10/10/just-because/">Nutrition Nut on the Run</a></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<div style="color: black;"><i><b><span style="color: black; font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></b></i><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="color: black; font-family: Georgia,"Times New Roman",serif;">3/4 c. canned pumpkin </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="color: black; font-family: Georgia,"Times New Roman",serif;">1/2 c. applesauce</span> <br style="font-family: Georgia,"Times New Roman",serif;" /><span style="color: black; font-family: Georgia,"Times New Roman",serif;">1/2 c. sugar </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="color: black; font-family: Georgia,"Times New Roman",serif;">1/2 c. brown sugar </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="color: black; font-family: Georgia,"Times New Roman",serif;">1/4 c. almond milk (or soy milk)</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="color: black; font-family: Georgia,"Times New Roman",serif;">2 tsp. pure vanilla </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="color: black; font-family: Georgia,"Times New Roman",serif;">1 1/4 c. whole wheat flour</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="color: black; font-family: Georgia,"Times New Roman",serif;">1/2 tsp. baking powder </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="color: black; font-family: Georgia,"Times New Roman",serif;">pinch of salt </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="color: black; font-family: Georgia,"Times New Roman",serif;">dash of nutmeg, ~1/4 tsp. </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="color: black; font-family: Georgia,"Times New Roman",serif;">double dash of cinnamon, ~1 tsp. </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="color: black; font-family: Georgia,"Times New Roman",serif;">1/3 c. pecans, chopped </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="color: black; font-family: Georgia,"Times New Roman",serif;">2/3 c. dark chocolate chips </span></div><div style="color: black;"><br />
</div><div style="color: black;"><i><b><span style="color: black; font-family: Georgia,"Times New Roman",serif;">Directions:</span></b></i></div><div style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 375 degrees.</span></div><div style="color: black;"><br />
</div><span style="color: #111111; font-family: Georgia,"Times New Roman",serif;">In a medium bowl, mix together the wet ingredients [pumpkin, applesauce, sugars, soy milk, vanilla]. In a separate, larger bowl, mix together flours, baking powder, salt and spices. Pour wet ingredients into the dry, combine – mixing minimally. Fold in nuts and chips. Then plop into a greased 8×8 pan and bake for 18-20 minutes [timing will vary by the type of pan]. Let cool completely before cutting into squares.</span><span style="color: #779928; font-family: Georgia,"Times New Roman",serif;"> </span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com5tag:blogger.com,1999:blog-5254751155053912861.post-71519296415037903622010-10-29T11:24:00.000-05:002010-10-29T11:24:19.953-05:00Tomato Tortellini Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RAbmQptSFZmIdmEF6IFmJDfeyjh5e7eKrBtX1Mfa_aFAB0_b1d9t35Xlhyphenhyphenb6rs5Nj1xCD1jIhoyLEgbK6UWJ7FJtoFtAGApBi_5rQzuw-L7qzqLN0bGN-E3q4gdZv-lYOmrz59SZ-tqb/s1600/IMG_0624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RAbmQptSFZmIdmEF6IFmJDfeyjh5e7eKrBtX1Mfa_aFAB0_b1d9t35Xlhyphenhyphenb6rs5Nj1xCD1jIhoyLEgbK6UWJ7FJtoFtAGApBi_5rQzuw-L7qzqLN0bGN-E3q4gdZv-lYOmrz59SZ-tqb/s400/IMG_0624.jpg" width="400" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">It's been a while since I've posted a soup recipe - but don't think we haven't been enjoying warm, comforting meals. I have a lot of soup recipes lined up to share with you. They are all winners, trust me.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">This recipe for Tomato Tortellini Soup caught my eye as I was searching for meals that included bok choy. Y'all, the organic farm that we have our CSA box through must be lovers of bok choy. We seriously get it every.single.week. I kid you not. I made a tofu stir-fry a couple weeks ago that used up some bok choy, but I wanted to branch out from stir-fries. Bok choy is so much more than that! </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">The original recipe called for sun-dried tomatoes. Well, being the frugal person that I am, I just used canned, diced tomatoes. It was perfect. That's the great thing about cooking in your own kitchen - you can swap out ingredients to your liking (or what you have on-hand!).</span><br />
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<span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Tomato Tortellini Soup</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Adapted from: <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000689966">Sun-Dried Tomato Tortellini Soup</a>, Cooking Light</span><br />
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<i><b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></b></i><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 1 1/2 teaspoons olive oil</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 1 cup chopped onion</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 1 cup (1/4-inch-thick) sliced carrot</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 2/3 cup sliced celery</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 2 garlic cloves, minced</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 5 cups fat-free, less-sodium chicken broth</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 2 cups water</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 1 14.5 oz. can diced tomatoes, drained</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 1/2 teaspoon dried basil</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 1/4 teaspoon freshly ground black pepper</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 1 bay leaf</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 3 cups fresh cheese tortellini (about 12 ounces)</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 1 cup chopped bok choy</span><br />
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<div style="font-family: Georgia,"Times New Roman",serif;"><i><b>Directions:</b></i></div><span style="font-family: Georgia,"Times New Roman",serif;">Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><i>Yield: 6 servings (serving size: 1 1/2 cups)</i> </span><br />
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</span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com6tag:blogger.com,1999:blog-5254751155053912861.post-50807436269261431882010-10-27T17:56:00.000-05:002010-10-27T17:56:40.152-05:00Herb-Roasted Onions<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-lrlmVdCm6Pv9bFXUSgWyU27wMuntZbe40RzV9yMy4mFf1B3GBib8B6NqvhyOx8se611i6IV3uhjfxuygvNk2EfqSwmG_5noUIan92ndEEg1vsDWcqQ3D7sQvNFpKVLjho7UsDHuPNm-/s1600/IMG_0614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-lrlmVdCm6Pv9bFXUSgWyU27wMuntZbe40RzV9yMy4mFf1B3GBib8B6NqvhyOx8se611i6IV3uhjfxuygvNk2EfqSwmG_5noUIan92ndEEg1vsDWcqQ3D7sQvNFpKVLjho7UsDHuPNm-/s400/IMG_0614.jpg" width="300" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I am a firm believer that you can toss any vegetable into the oven, and it will be amazing.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Broccoli? Yes!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Cauliflower? Yes!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Brussels Sprouts? Yes!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Onions? You better believe it!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I know I've talked about my love for CSA programs on <a href="http://www.twitter.com/icecream_wine">Twitter</a> - have I mentioned it on here? Well, my husband and I recently joined a CSA program, and we are up to our eyeballs in vegetables. And I am loving every second of it.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Last week, we had an abundance of onions. I already had two soup recipes picked out that included the addition of onion, so I was looking for a completely different way to eat them.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Enter Ina Garten's Herb-Roasted Onions. I cannot put into words how savory the mustard and garlic tastes after heating up in the oven. It's not an overwhelming sauce for the onions - just a nice little coating for a pop of flavor. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfunG8pswgcxguvrnFWd5r8gJZNi0u6wVYkWtNQlGQgr2CJfSLz1i1j-Cy7xHPCvuchE39p47vep7gf0k_iw_xRZ8ZBQ-zeBe70HHSjdDyKMXZyPpEWXRg24YSkORtFw-41wAVMEchMxBj/s1600/IMG_0615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfunG8pswgcxguvrnFWd5r8gJZNi0u6wVYkWtNQlGQgr2CJfSLz1i1j-Cy7xHPCvuchE39p47vep7gf0k_iw_xRZ8ZBQ-zeBe70HHSjdDyKMXZyPpEWXRg24YSkORtFw-41wAVMEchMxBj/s400/IMG_0615.jpg" width="400" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Along with the onions, I also roasted some cauliflower and carrots. For those, I just coated them with olive oil and sprinkled with salt and pepper - bake at 400 degrees for 20 minutes.</span><br />
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<span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Herb-Roasted Onions</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Source: <a href="http://www.foodnetwork.com/recipes/ina-garten/herb-roasted-onions-recipe/index.html">Ina Garten</a></span><br />
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<b><i><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></i></b><br />
<div style="font-family: Georgia,"Times New Roman",serif;">3 onions (red or yellow)</div><div style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons freshly squeezed lemon juice</div><div style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon dijon mustard</div><div style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon minced garlic</div><div style="font-family: Georgia,"Times New Roman",serif;">1/2 tablespoon minced thyme leaves - <i>you can also use dried thyme</i></div><div style="font-family: Georgia,"Times New Roman",serif;">3/4 teaspoon salt</div><div style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon ground pepper</div><div style="font-family: Georgia,"Times New Roman",serif;">1/4 cup olive oil</div><div style="font-family: Georgia,"Times New Roman",serif;">1/2 tablespoon minced fresh parsley leaves - <i>again, you can use dried parsley</i></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b><i>Directions:</i></b></div><div class="instructions" style="font-family: Georgia,"Times New Roman",serif;"> Preheat the oven to 400 degrees.<br />
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Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.<br />
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For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.<br />
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With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i>Yield: 3-4 servings</i></span><br />
</div>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com7tag:blogger.com,1999:blog-5254751155053912861.post-50264877140176460092010-10-20T23:29:00.001-05:002010-10-20T23:30:28.193-05:00Pecan Sandies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftFggEMS4EgiGJbNJSX2r3bl6DMWRZ3cGkeUWOzXhyphenhyphenoVO5K2e8yBppn4CVbiHCSl3QJi4E_CAM6eC3DkVil80tg1BCnyyf8Fgdd1uwstlbEBFlR-cucwnFoYlDsIwn55Duph3Ojsgh3jS/s1600/IMG_0609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftFggEMS4EgiGJbNJSX2r3bl6DMWRZ3cGkeUWOzXhyphenhyphenoVO5K2e8yBppn4CVbiHCSl3QJi4E_CAM6eC3DkVil80tg1BCnyyf8Fgdd1uwstlbEBFlR-cucwnFoYlDsIwn55Duph3Ojsgh3jS/s400/IMG_0609.jpg" width="400" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"> </div><div style="font-family: Georgia,"Times New Roman",serif;">I had been wanting to make cookies that felt like autumn. While I'm loving pumpkin right now, I wanted to steer clear of that route. When I came across this recipe for Pecan Sandies on<a href="http://www.browneyedbaker.com/"> Brown Eyed Baker</a>, I knew this was my winner.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijadp51zT-pMl59AIk5gXEpd1MjYGO85Sabx-yGWnORzjJk4dKFY36gAkBLZ22kSGh1nRO7c4s2gSC4n-lvbqo91JtYr4A5zF1yOiLHUUVdqMf3fdCL8-Jny9FWh-9fdCpfzvqemEquDgO/s1600/IMG_0608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijadp51zT-pMl59AIk5gXEpd1MjYGO85Sabx-yGWnORzjJk4dKFY36gAkBLZ22kSGh1nRO7c4s2gSC4n-lvbqo91JtYr4A5zF1yOiLHUUVdqMf3fdCL8-Jny9FWh-9fdCpfzvqemEquDgO/s400/IMG_0608.jpg" width="400" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Please know that I truly <i>love</i> chocolate. But the simplicity of this cookie can't be beat. With the only add-in being pecans, you get to focus on that particular flavor. The brown sugar gives this a deep, rich flavor - which pairs quite well with a warm mug of coffee. Seriously, heaven.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkMPo2P805PgR1C7E2g8FryQbIqPII1jfn6q9mCsodApLcsvycoSpsGRNMeHWprUjoxQzqBmMnS49J5QAMJyDttTtCF5h-BWUhNdW77J0KFk7dW91elYBl4_vMIAczdwt8mJm1TWCmZ69/s1600/IMG_0610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkMPo2P805PgR1C7E2g8FryQbIqPII1jfn6q9mCsodApLcsvycoSpsGRNMeHWprUjoxQzqBmMnS49J5QAMJyDttTtCF5h-BWUhNdW77J0KFk7dW91elYBl4_vMIAczdwt8mJm1TWCmZ69/s400/IMG_0610.jpg" width="400" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">I don't know how many times my husband proclaimed that these were his "favorite cookies...ever." It brought a smile to my face. Needless to say, the cookie itself brought an even bigger smile to my face. Try this. NOW!</div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
<span style="font-size: large;"><b>Pecan Sandies</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;">Source: <a href="http://www.browneyedbaker.com/2010/05/03/pecan-sandies/">Brown Eye Baker - Pecan Sandies </a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><i><b>Ingredients:</b></i></div><div style="font-family: Georgia,"Times New Roman",serif;">1/2 cup unsalted butter, room temperature</div><div style="font-family: Georgia,"Times New Roman",serif;">1/2 cup light brown sugar</div><div style="font-family: Georgia,"Times New Roman",serif;">1 1/2 teaspoons vanilla</div><div style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon salt</div><div style="font-family: Georgia,"Times New Roman",serif;">1 cup all-purpose flour - <i>I used whole wheat</i></div><div style="font-family: Georgia,"Times New Roman",serif;">1 cup pecans, chopped</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b><i>Directions:</i></b></div><div style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 350 degrees.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy. Beat in the vanilla extract and salt until combined. Reduce the mixer speed to low and gradually add the flour, beating just until combined. Fold in the pecans.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Roll the dough into 1½-inch balls (or use a medium-size cookie scoop) and place on baking sheet 2 inches apart. With wax paper or parchment paper, flatten each cookie slightly by placing paper on the cookie and pushing with your hand. The paper will prevent your hands from sticking to the cookie!</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Bake for 15-17 minutes, or until golden brown. Do NOT over-bake. They will harden as they cool - so stick to the lower amount of time. Transfer to a wire rack and cool.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Yield: About 1 dozen </div>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com3tag:blogger.com,1999:blog-5254751155053912861.post-81327235896587192212010-10-15T10:32:00.000-05:002010-10-15T10:32:29.015-05:00How to: Cut Honeydew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJbAzpleRu6_WvO36KRG_gMrMg82E_lE2KAy-zyO7knDFc1sw8WL9XRzK6Bg7OkbCDufTfi-TXtFiLV87kyr1SZHeBzihO9BRguOkX42s6E7zcBRX_7zEPXgryTJpfEbsSluCJz20cMt1/s1600/IMG_0543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJbAzpleRu6_WvO36KRG_gMrMg82E_lE2KAy-zyO7knDFc1sw8WL9XRzK6Bg7OkbCDufTfi-TXtFiLV87kyr1SZHeBzihO9BRguOkX42s6E7zcBRX_7zEPXgryTJpfEbsSluCJz20cMt1/s400/IMG_0543.jpg" width="400" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">So I realize that we're heading into fall in full-force right now, but I have a step-by-step tutorial that I really want to share with you.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I love melons. I think that you get a lot of bang for your buck when you buy them. There was a watermelon that I bought this past summer, and while my husband and I ate it every day, it <i>still </i>lasted us for 10 days. I followed <a href="http://iowagirleats.com/2010/06/21/how-to-cut-a-watermelon/">Iowa Girl Eats</a>' suggestion on how to cut a watermelon, and it was extremely helpful.</span><br />
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</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Today I thought I'd share with you how to cut honeydew...by far my favorite melon!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Start by slicing it in half and scooping out the seeds.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgtpmkbP5N-Ra1TsSrt38k6CM9JucDfsYfzUFqsTDdzVrnYQY1mR3elrT9GmvXFjFQQUVZa9BojcWEXjtHoGltjUK2v0QegkAMxfKf4JQVuxix3CKDHsmjdauA-HMwWUUjO7GJC81beNO/s1600/IMG_0538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgtpmkbP5N-Ra1TsSrt38k6CM9JucDfsYfzUFqsTDdzVrnYQY1mR3elrT9GmvXFjFQQUVZa9BojcWEXjtHoGltjUK2v0QegkAMxfKf4JQVuxix3CKDHsmjdauA-HMwWUUjO7GJC81beNO/s400/IMG_0538.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqXhrDdP95129ZKEiZEle3M5SZ8xPWZS3m1SVb8OerdewyDYpJcc-zVoJ4ZNNNP0fPKMsTAj5o5tkXv31jYuie0K10UDx5gYAUJlbAig-YzQ2usGOsHfi76-kEhL4nlJzpyGyYINuZvKH6/s1600/IMG_0539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqXhrDdP95129ZKEiZEle3M5SZ8xPWZS3m1SVb8OerdewyDYpJcc-zVoJ4ZNNNP0fPKMsTAj5o5tkXv31jYuie0K10UDx5gYAUJlbAig-YzQ2usGOsHfi76-kEhL4nlJzpyGyYINuZvKH6/s400/IMG_0539.jpg" width="400" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Then slice into wedges and cut off the skin.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxXpWLeg0YCQkprQB-yEXQfYwEQ3PKzUMDkmwoPgX4dyJBPGMOX1A2xMXMB4F2qLcWYDBBZvgMKqkCkLaOhT1SQsSc2nOBaAn19t_dur6CPw4giXx07bE7ERa4-4607IiaMZnlLzoZ5-0/s1600/IMG_0540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxXpWLeg0YCQkprQB-yEXQfYwEQ3PKzUMDkmwoPgX4dyJBPGMOX1A2xMXMB4F2qLcWYDBBZvgMKqkCkLaOhT1SQsSc2nOBaAn19t_dur6CPw4giXx07bE7ERa4-4607IiaMZnlLzoZ5-0/s400/IMG_0540.jpg" width="400" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Finally cut into your desired size of pieces. One inch cubes are my favorite.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzf0BJIo8Eo-Y9siXTYZuO3t1FRDUbvVJjj4D__AKFOFIQdLtannlyf3yC-eL91BrIeRB1icKCaO1VE_00JRNsBtaB5ox4agLs5JjzS72uK4Yh0ZJ-7va7J-KSso9bLptffYKfTIvk4TaH/s1600/IMG_0542.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzf0BJIo8Eo-Y9siXTYZuO3t1FRDUbvVJjj4D__AKFOFIQdLtannlyf3yC-eL91BrIeRB1icKCaO1VE_00JRNsBtaB5ox4agLs5JjzS72uK4Yh0ZJ-7va7J-KSso9bLptffYKfTIvk4TaH/s400/IMG_0542.jpg" width="400" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Pretty simple, huh?<br />
Enjoy!</span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com3tag:blogger.com,1999:blog-5254751155053912861.post-17074814644992581912010-10-14T15:20:00.000-05:002010-10-14T15:20:23.482-05:00Slow Cooker Recipes<span style="font-family: Georgia,"Times New Roman",serif;">A very, very dear friend of mine is getting married next week. I'll be flying back to Nebraska to be a bridesmaid in her wedding, and I am very excited to help her celebrate her special day!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I have raved about how much I love my slow cooker on this blog numerous times, so you know how excited I was to hear that she received one at a bridal shower a few weeks ago. She is going to love the simplicity of using a slow cooker, and the great meals she'll be able to make. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">In honor of her latest kitchen appliance, I thought I'd do a little recipe round-up of all the slow cooker meals I've shared on <b><i>Ice Cream & Wine</i></b>. These meals are healthy and prove that you don't have to sacrifice flavor and nutrition when using your slow cooker!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">*Please remember that most of these photos were taken with a super old camera and in the middle of winter in a gray, gloomy Baltimore. I'm thinking about making all these again (and soon!), so I can update the photos! </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://icecreamandwine.blogspot.com/2010/06/eggplant-curry.html">Eggplant Curry </a></span><br />
<a href="http://icecreamandwine.blogspot.com/2010/01/chicken-cacciatore.html"><span style="font-family: Georgia,"Times New Roman",serif;">Chicken Cacciatore</span></a><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://icecreamandwine.blogspot.com/2010/01/honey-glazed-chicken.html">Honey Glazed Chicken </a></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://icecreamandwine.blogspot.com/2010/02/pineapple-chicken.html">Pineapple Chicken</a></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://icecreamandwine.blogspot.com/2010/03/salsa-chicken.html">Salsa Chicken</a></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://icecreamandwine.blogspot.com/2010/03/spicy-bbq-chicken.html">Spicy BBQ Chicken</a></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://icecreamandwine.blogspot.com/2010/04/supper-potluck.html">Turkey Supper Potluck</a></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I hope you'll be able to enjoy these great recipes now that fall is here! </span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com3tag:blogger.com,1999:blog-5254751155053912861.post-48629085526053374842010-10-12T11:51:00.005-05:002010-10-12T11:53:29.458-05:00Sausage Cabbage & Apple Soup<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1RqeOntc00IqZutHzNweZ2RYtNBvmLffjK-8cF_rdNVNYf6xzctuC5frUqETjkyru_OLhvq824Dk0-oORw9MxfLqSTabtQWuNVYXkbZFaGw-MEuzdhwucknB-ITGlmZbvdab6r_XaOaw/s400/IMG_0591.jpg" width="400" /> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">I adore soup. And in all honesty, I could eat soup for every meal. It's so warm and comforting, and it really makes my heart happy.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">Last year my mother gave me a Taste of Home Heartwarming Soups magazine - boasting over 350 recipes. No matter how many times I've read it, I keep going back for more. Looking at soup recipes just never gets old.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">This recipe immediately caught my attention because of the addition of apples. Apples in soup? It won me over. This is a perfect treat for these fall months, and a very simple recipe to follow. I made a few changes - which I'll note below. You must try it!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Sausage Cabbage & Apple Soup</span></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">Adapted from: Taste of Home Heartwarming Soups (submitted by M. Wolff, Indiana)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span><i><b><br />
</b></i></div><div class="separator" style="clear: both; text-align: left;"><i><b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></b></i></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">3 cups coleslaw mix - <i>I just used plain cabbage</i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">2 medium carrots, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup chopped onion</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup chopped celery</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon caraway seeds - <i>I omitted this, not a fan!</i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons butter</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">1 carton (32 oz.) chicken broth - <i>I used low sodium</i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">12 oz. fully cooked chicken sausage, cut into 1/2-inch pieces</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">2 medium unpeeled Granny Smith apples, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">1/8 teaspoon salt<i> </i></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><b>Directions: </b></i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">In a stockpot, saute cabbage, carrots, onion, celery (and caraway seeds, if using) in butter for 5-8<i><b> </b></i>minutes or until vegetables are crisp-tender. Stir in remaining ingredients.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">Bring to a boil. Reduce heat; simmer, uncovered for 20-30 minutes, stirring occasionally.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">Yield: 6 servings</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></div>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com3tag:blogger.com,1999:blog-5254751155053912861.post-14489971435756683632010-10-08T11:28:00.000-05:002010-10-08T11:28:44.407-05:00Nut Butter Carrot Fries<span style="font-family: Georgia,"Times New Roman",serif;">I used to always buy the bags of baby carrots. Until I realized one day that it is <i>much </i>cheaper to buy regular carrots. You know, the carrots that look like they were literally just pulled from the ground. You know, the kind that you would imagine rabbits eating. Yes, those.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">So we've been buying <i>those</i> carrots recently, and I find peeling them rather fun. I know, I have an odd obsession/liking toward kitchen gadgets. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">The problem: we're up to our eyeballs in carrots. We can only eat so many atop salads and dipped in hummus.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JzuKxwGsyMBQ5IB-qBxKxF9fIR0RxouHbvPyzjZbMSNlTcVxsdAb2hHvWvWr9jjsRNVmO4guZ5Uk1lFkCJEx3mdh5-Nmka6wAzd0KE-E7PQ7zlaRuq85sgnv2SRsNyfA799LKs5IcDaA/s1600/IMG_0548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JzuKxwGsyMBQ5IB-qBxKxF9fIR0RxouHbvPyzjZbMSNlTcVxsdAb2hHvWvWr9jjsRNVmO4guZ5Uk1lFkCJEx3mdh5-Nmka6wAzd0KE-E7PQ7zlaRuq85sgnv2SRsNyfA799LKs5IcDaA/s400/IMG_0548.jpg" width="400" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">So when I heard that you could slice carrots, lather them in nut butter and bake in the oven to turn into fries, I was rather intrigued. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">My curiosity always gets the best of me when it comes to food, so I had to try these out. And now, I'm rather addicted!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Nut Butter Carrot Fries</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Source: <a href="http://ohsheglows.com/2010/04/16/these-fries-will-change-your-life/">Oh She Glows</a> and <a href="http://mealsandmiles.com/2010/05/16/saturday-fun-day-sunday-rest-day/">Meals & Miles</a></span><br />
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</span><br />
<i><b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></b></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 medium carrots - sliced into thin strips</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons nut butter (I just used all-natural peanut butter)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<i><b><span style="font-family: Georgia,"Times New Roman",serif;">Directions:</span></b></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 400 degrees and line a baking sheet with foil.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">In a medium bowl, whisk together the nut butter, oil and salt. Add sliced carrots and toss to coat. </span><br />
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</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Place in a single layer on the baking sheet. Bake for 30 minutes - you can flip them halfway through to prevent burning.</span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com10tag:blogger.com,1999:blog-5254751155053912861.post-74291059902620531162010-10-06T07:50:00.001-05:002010-10-06T07:50:00.390-05:00Pumpkin Spice Latte<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvqAgPgcGjP74iXTVL1N8ZP2MD7AcNk3iHhyphenhyphenFahyphenhyphenLl4i8_hbDyHJx26uawnZUtg9j5KTTVecSplOGF1VvtAmucWCXfJ-oCuScJjD7vAeKF1nSO9crGW5XdmEnc2Y7qTTkE5MiQldshHaS/s1600/IMG_0489.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvqAgPgcGjP74iXTVL1N8ZP2MD7AcNk3iHhyphenhyphenFahyphenhyphenLl4i8_hbDyHJx26uawnZUtg9j5KTTVecSplOGF1VvtAmucWCXfJ-oCuScJjD7vAeKF1nSO9crGW5XdmEnc2Y7qTTkE5MiQldshHaS/s400/IMG_0489.jpg" width="400" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Now I know I can't speak for <i>everyone</i>, but it seems that <i>most</i> people enjoy the changing of seasons from summer to fall. I know I do!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Fall can tease us - bringing cooler weather one week, only to be followed by hot 90 degree weather the next. So when the true fall season sets in, I rejoice! But how does one know?</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I look to Starbucks to give me this information. When a Pumpkin Spice Latte lands on their menu, I declare it fall! But this little, addictive drink can be rather expensive. At least to me and my husband. Oh, I didn't tell you one of us is in graduate school at a top institution and the other is unemployed?! Such a perfect match, we are!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBUJx0KE134i2vR_0u8Nq0sYUwixK5ZZ8wCEQ9-1LABnXgFdya93dUFmHUX_w1ocIhR5bitDdf6i7eQJtxS5YeW66izPamxqYLBhw1pyYkXuTU2OzxjFeh0qlpd3yWZEGQSGTiBXgt1w9/s1600/IMG_0488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBUJx0KE134i2vR_0u8Nq0sYUwixK5ZZ8wCEQ9-1LABnXgFdya93dUFmHUX_w1ocIhR5bitDdf6i7eQJtxS5YeW66izPamxqYLBhw1pyYkXuTU2OzxjFeh0qlpd3yWZEGQSGTiBXgt1w9/s400/IMG_0488.jpg" width="300" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">But I digress. When I found this recipe for a homemade pumpkin spice latte, well, I knew immediately that I wanted to make it. I bypassed the step that said to mix well in a blender, as I really didn't feel like dirtying the blender and then having to wash it. Yes, I am lazy. Yes, we don't have a dishwasher.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">So I actually ended up with a <i><b>pumpkin spice cafe au lait</b></i>. Which was still incredibly delicious. If you want the frothy texture, be sure to blend this bad boy up. To get this recipe, please check out the link below!</span><br />
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<div style="color: #b45f06;"><span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Pumpkin Spice Latte</span></b></span></div><span style="font-family: Georgia,"Times New Roman",serif;">Source: <a href="http://peasandthankyou.com/2010/09/23/love-in-a-cup/">Peas and Thank You</a> - please check out this blog - amazing!</span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com4tag:blogger.com,1999:blog-5254751155053912861.post-11676117337709630452010-10-05T10:38:00.000-05:002010-10-05T10:38:21.467-05:00Boudin: San Francisco<span style="font-family: Georgia,"Times New Roman",serif;">One reason (among many) I was so looking forward to moving to California was the food. California is known for hip and trendy restaurants, great farmers' markets, fresh seafood, and...good wine. Wait, what? Y'all, don't even try and tell me that wine isn't a food group, ok?!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOGt42slCS-6sAakk7YskYtrvAfOXDPUxNeRj8cqByIJ_nuK3k6eXs4HRpsHVKHSrIXwI9GnLoXGyM4j2EdL_IJhdyTfvMQ9GA4ncdX6DJhnijZxhFh5MfEEuk3F38yNFm5lHzLn1Df-H/s1600/Wharf+Grass.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOGt42slCS-6sAakk7YskYtrvAfOXDPUxNeRj8cqByIJ_nuK3k6eXs4HRpsHVKHSrIXwI9GnLoXGyM4j2EdL_IJhdyTfvMQ9GA4ncdX6DJhnijZxhFh5MfEEuk3F38yNFm5lHzLn1Df-H/s400/Wharf+Grass.jpg" width="400" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Anyway, my husband and I moved to, what we believe to be, the best part of California: the San Francisco Bay Area. It is perfection, really. And we're enjoying every minute of it. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfbBvz_kYNzQe3mJk8PpK3t0YMEpUCbZ3VrJk0FfGLjHyP5shU7HZOdAUqj3R2N591EadotW1GWZtMi7k5YJX3hDeqECOh9zAbLLFgio4qCzmVn3a3OzwIBt3UB-RxUsFisx6HUkm0fFS/s1600/Wharf+Sign.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfbBvz_kYNzQe3mJk8PpK3t0YMEpUCbZ3VrJk0FfGLjHyP5shU7HZOdAUqj3R2N591EadotW1GWZtMi7k5YJX3hDeqECOh9zAbLLFgio4qCzmVn3a3OzwIBt3UB-RxUsFisx6HUkm0fFS/s400/Wharf+Sign.jpg" width="300" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">We made it up to the city (SF) last weekend with friends. It was decided that <a href="http://www.boudinbakery.com/index.cfm">Boudin</a> would be our destination for dinner that evening at <a href="http://www.fishermanswharf.org/">Fisherman's Wharf</a>. I had heard great things about Boudin's <a href="http://store.boudinbakery.com/bread-c1.aspx">sourdough bread</a> bowls from my husband, who was able to enjoy them on a trip out to the area last year.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I had also heard great things about their clam chowder. Um, excuse me?</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaeR1B_brurZTFgWSbllaUkJjGBzC0hFSJoEcGRmsIL1knj5B59aGs9qz49Oq791IHkrbZTNE-9EU1gco5FX57z89p-_TPk3y0d7u8QGPxONpE8ErwpeP26SZ4OZJzjAfr_pO01yW2K4cy/s1600/IMG_0525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaeR1B_brurZTFgWSbllaUkJjGBzC0hFSJoEcGRmsIL1knj5B59aGs9qz49Oq791IHkrbZTNE-9EU1gco5FX57z89p-_TPk3y0d7u8QGPxONpE8ErwpeP26SZ4OZJzjAfr_pO01yW2K4cy/s400/IMG_0525.jpg" width="400" /></a></div><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Sure, I've posted fish recipes on here. Sure, I'll try various types of fish. Lobster, crab, clams? Er...</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I so desperately wanted to order the tomato soup as I nervously stood in line at Boudin. But peer pressure sunk in, folks. Fine - I'll try the clam chowder! </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Dare I say I <i>enjoyed</i> it? No - I don't think I'll publicly admit that. That's a rather big commitment. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">So I'll say this: it was actually pretty good. Of course, when I chomped down on an actual piece of clam, it was a little seafood-y. But, I ate it. A lot of it.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFf5lJxINuS7wnU0-FDsT249yqHMKWnCNx_-6-dgoLns9Fe5mJImXh2r9FsiYjZPqRNi0-5Tz54I-bRQbMK-fBsS6eGzvEFkMtkZFid0wU5ULp2GnjniZaEw5WUfCfmahhJUr16d_9hYr/s1600/IMG_0524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFf5lJxINuS7wnU0-FDsT249yqHMKWnCNx_-6-dgoLns9Fe5mJImXh2r9FsiYjZPqRNi0-5Tz54I-bRQbMK-fBsS6eGzvEFkMtkZFid0wU5ULp2GnjniZaEw5WUfCfmahhJUr16d_9hYr/s400/IMG_0524.jpg" width="400" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">And the bread bowl? Oh, friends, the bread bowl! Carbs are truly a wonderful thing, and the bread bowl did not disappoint!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Boudin has several locations in San Francisco. If you're ever visiting the city, definitely check it out!</span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com4tag:blogger.com,1999:blog-5254751155053912861.post-41903805616984647182010-10-04T11:57:00.001-05:002010-10-04T11:58:18.907-05:00Menu: October 4-8<span style="font-family: Georgia,"Times New Roman",serif;">Hey, all - I hope you had a great weekend! Mine was great...minus the fact that we dealt with a sad Stanford football loss on Saturday. Who would have thought I'd be so upset over a game that didn't involve my beloved Nebraska Cornhuskers?! Pure craziness. However, we went to the local farmers market for this first time, and it was glorious. Definitely a good weekend!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Here's the menu for the week. I haven't finalized our vegetable side dishes yet and for good reason. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">WE JOINED A CSA PROGRAM! We'll find out tonight what produce we'll get, and then we'll be picking up the box tomorrow - I am so darn excited!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><i><b>Monday:</b></i> Chicken Sausage Cabbage Soup</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i><b>Tuesday: </b></i>Soup Leftovers</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i><b>Wednesday: </b></i>Bean Tacos</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><i>Thursday: </i></b>Vegetable Pasta</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><i>Friday:</i></b> Pasta Leftovers/Pizza</span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com1tag:blogger.com,1999:blog-5254751155053912861.post-75806725898417846022010-10-01T09:31:00.000-05:002010-10-01T09:31:25.469-05:00Lemon Mahi Mahi<span style="font-family: Georgia,"Times New Roman",serif;">I love me some good mahi mahi.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">And here's a fun fact about mahi: </span><span style="font-family: Georgia,"Times New Roman",serif;">my husband actually caught a mahi back in May! We were on a sailing trip down in The Bahamas with some of our friends, and Evan caught my favorite fish. I mean, life is just great. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Reel it in.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglEc3gEDxvNgsOTLUUlS4ZzACaEAYXl8nhjQEmaGnqLpIU95Kk4IJxM9xYyCSmMmfZTiJW9JBEM8DskvpdZaqv2ZsU59vxNC70VeznZXR7UtjlQm6_UwrlhZWmyxvSHjyAESmqw7BmYblQ/s1600/P5191214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglEc3gEDxvNgsOTLUUlS4ZzACaEAYXl8nhjQEmaGnqLpIU95Kk4IJxM9xYyCSmMmfZTiJW9JBEM8DskvpdZaqv2ZsU59vxNC70VeznZXR7UtjlQm6_UwrlhZWmyxvSHjyAESmqw7BmYblQ/s400/P5191214.jpg" width="266" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Here's the beauty!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRC65H-inK4OZ0TOqgmhsYgp8XrehktjkurVgYjHQVymS_8-42FbGX6wi401iPsePlMmsCHXl7GxPByfcVRJx9bsLU2dOoBP2jY1BfnRrd1eKQfWkCraqgNhrCe9rPGGrvuvayo2RNt5p0/s1600/P5191227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRC65H-inK4OZ0TOqgmhsYgp8XrehktjkurVgYjHQVymS_8-42FbGX6wi401iPsePlMmsCHXl7GxPByfcVRJx9bsLU2dOoBP2jY1BfnRrd1eKQfWkCraqgNhrCe9rPGGrvuvayo2RNt5p0/s400/P5191227.jpg" width="300" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">So now whenever we enjoy the gloriousness that is mahi mahi, I always think back on our sailing trip. Don't you just love how food can do that? </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwKC0Fyuj4iq6y3W5QYT29MBUO4m8zw303v__hH-ePCfVlXwrnq23vtHHGiMEaJuvWNNxcph2e3GYp7PB1h-EGgP4eO627Nf_eCaMRx7fnV_4XJTjz8dToOprjThQ2sAsnnoIGNnNjsVZ/s1600/IMG_0485.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwKC0Fyuj4iq6y3W5QYT29MBUO4m8zw303v__hH-ePCfVlXwrnq23vtHHGiMEaJuvWNNxcph2e3GYp7PB1h-EGgP4eO627Nf_eCaMRx7fnV_4XJTjz8dToOprjThQ2sAsnnoIGNnNjsVZ/s400/IMG_0485.jpg" width="400" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Here's a super easy way to cook mahi - just lemon, thyme and olive oil. Enjoy</span>!<br />
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<span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Lemon Mahi Mahi</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Adapted from: <a href="http://runningmamacooks.blogspot.com/2010/04/lemon-mahi-mahi-with-garlic-and-thyme.html">Running Mama Cooks </a></span><br />
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<b><i><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></i></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 mahi mahi fillets</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 lemons (one sliced, one for the juice and zest)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon lemon zest</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon olive oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon dried thyme</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">pepper</span><br />
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<b><i><span style="font-family: Georgia,"Times New Roman",serif;">Directions:</span></i></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 450 degrees.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Place the slices from one lemon in a baking dish, covering the bottom. Season fillets with salt and pepper, then place on top of sliced lemons.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Drizzle with the juice of one lemon, zest and olive oil. Sprinkle with thyme. Cover with lid or foil and bake for 16-20 minutes - until fish flakes easily with a fork. </span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com2tag:blogger.com,1999:blog-5254751155053912861.post-62502005349726638022010-09-30T16:42:00.000-05:002010-09-30T16:42:12.053-05:00Pumpkin Chocolate Chip Muffins<span style="font-family: Georgia,"Times New Roman",serif;">Y'all, I absolutely am in love with autumn. By far, it is my favorite season. I grew up in Nebraska, and there were wonderful orchards that I frequented every year with my family. I remember how excited my grandma would be about having her granddaughters with her - showing us off to her neighbors (hello, rural Nebraska!), buying my sister and me endless amounts of rock candy, honey sticks and warm apple pie. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaMjuOiaEtTV1NwIEqmQd1ni3ECxcen4ht_u5PGt4gC-MLGRLf36ojDO1ithkqy6ltM7yWqopkktEzvAVrFfZEM3ySwiK3897d_2aDDQlZQOfQY85F6XJziwqJHK32_SW3PLdFW1FQ4ii/s1600/IMG_0545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaMjuOiaEtTV1NwIEqmQd1ni3ECxcen4ht_u5PGt4gC-MLGRLf36ojDO1ithkqy6ltM7yWqopkktEzvAVrFfZEM3ySwiK3897d_2aDDQlZQOfQY85F6XJziwqJHK32_SW3PLdFW1FQ4ii/s400/IMG_0545.jpg" width="400" /></a></div><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I miss my grandma terribly during these fall months. But instead of becoming sad, I use this time to celebrate all things fall-related in full force. It brings back all the happy memories I have of her. I decorate our apartment (just got some great new place mats!), eat apples like it's my job, bake with pumpkin and enjoy cider whenever possible.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqj1euvAc0TGfiljCVnekJcH-8uirMV3KIfMAPnwSm6tgM02RASKJzaZuGidPgzKdOV51T6XvVPBrKeU5diU37JwJLUcPFGlargpZd1m4RkgkJwsIcVqnIPcgrWYr-fcFLVJQyBsp68Cbz/s400/IMG_0546.jpg" style="margin-left: auto; margin-right: auto;" width="300" /></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;">Pretty new place mat!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqj1euvAc0TGfiljCVnekJcH-8uirMV3KIfMAPnwSm6tgM02RASKJzaZuGidPgzKdOV51T6XvVPBrKeU5diU37JwJLUcPFGlargpZd1m4RkgkJwsIcVqnIPcgrWYr-fcFLVJQyBsp68Cbz/s1600/IMG_0546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><span style="font-family: Georgia,"Times New Roman",serif;">I found this pumpkin muffin recipe online and made a few adjustments. The major one being the addition of chocolate. Because let's be honest: if my grandma were to make these muffins, she would have added chocolate. Why?</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">My <i>grandpa</i> loves chocolate. And love makes you do silly things sometimes.</span><br />
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<span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Grandma Rogers' Pumpkin Muffins</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Adapted from: <a href="http://allrecipes.com/Recipe/Pumpkin-Wheat-Honey-Muffins/Detail.aspx">Pumpkin Wheat Honey Muffins</a></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<b><i><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></i></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 1/2 cups whole wheat flour</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup packed brown sugar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon pumpkin pie spice (or a combo of cinnamon, nutmeg and ginger)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3/4 teaspoon baking powder</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 eggs</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 cup canned pumpkin</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup applesauce</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup honey</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup chocolate chips (I used regular and white)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<b><i><span style="font-family: Georgia,"Times New Roman",serif;">Directions:</span></i></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 350 degrees. Grease a 12 cup muffin pan, or line with paper cups. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">In a large bowl, stir together flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, then ad the eggs, pumpkin, applesauce and honey into the center. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Mix just until the dry ingredients are absorbed. Stir in chocolate chips. Scoop batter into muffin cups so they are 2/3 full. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Bake for 18-20 minutes (until the tops of the muffins spring back when lightly pushed). Cool in pan before removing.</span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com5tag:blogger.com,1999:blog-5254751155053912861.post-4774429548681547712010-09-29T13:43:00.000-05:002010-09-29T13:43:47.381-05:00Wine Wednesday: Good News<span style="font-family: Georgia,"Times New Roman",serif;">I'm making this post a quick one (mainly because I don't have any photos to share!). Although we're mostly settled into our new apartment here California (that's so fun to say!), I haven't uploaded pictures from my camera yet. P.S. Did I tell y'all that I got a new camera? It's super fun. More details to come on that.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">For now, I have some rather exciting news to share. Remember when I wrote about <a href="http://icecreamandwine.blogspot.com/2010/08/wine-wednesday-charles-shaw.html">Charles Shaw wine from Trader Joe's</a>? Well, in Maryland it sold for $3.29 - even though its nickname is two-buck-chuck. I thought it was that price in every state.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Friends, there is a reason why I moved to California. And that is because Charles Shaw sells for $1.99 at the TJ's out here. </span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Ok, so maybe that wasn't the real reason. Maybe it's because my husband is amazing and is attending graduate school out here. </span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">But what a fabulous perk! You can't even imagine how excited I was to find this out! :)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Happy Wine Wednesday, friends. You know I'll be celebrating with a little Shiraz tonight!</span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com0tag:blogger.com,1999:blog-5254751155053912861.post-55859042658408050682010-09-28T09:51:00.000-05:002010-09-28T09:51:07.118-05:00BBQ Tofu<span style="font-family: Georgia,"Times New Roman",serif;">I have mixed feelings about this post, and my choice to <i>not</i> post a picture. You see, I made BBQ Tofu last night. And it was actually pretty darn tasty.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">But it didn't look tasty.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">It didn't even look edible, if I'm being honest here.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">And as much as I want to always be up-front with you, I just can't bring myself to post the picture of it. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I understand that some of the best tasting recipes don't necessarily look the part. You'll just have to try this out yourself to see what I'm talking about! </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><b>BBQ Tofu</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Source: Ice Cream & Wine Original</span><br />
<br />
<i><span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients:</b></span></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 block tofu, pressed and sliced into 6 pieces</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2/3 cup BBQ sauce</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><i>Directions:</i></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 350 degrees.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Place tofu slices on a foil-lined baking sheet sprayed with cooking spray or olive oil</span>. <span style="font-family: Georgia,"Times New Roman",serif;">Bake for 15 minutes, then flip slices over and bake for another 15 minutes. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Remove from the oven, and add a thin layer of BBQ sauce to the bottom of the pan. Position slices in sauce, and pour remaining sauce over them. Bake for an additional 15-20 minutes.</span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com7tag:blogger.com,1999:blog-5254751155053912861.post-2241365769070657612010-09-27T11:21:00.000-05:002010-09-27T11:21:06.831-05:00Menu: 9/27-10/1<span style="font-family: Georgia,"Times New Roman",serif;">Happy Monday! Today I thought I would give you a glance at our menu for the week. I used to do this a few months ago, but for one reason or another, I stopped. I'm going to try and update our weekly menu on the blog every week - to both give you an idea of what recipes to expect and to see how simple it is to plan meals. </span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">I've gotten a few emails asking about meal planning - I'm going to work on a post regarding that subject. Meal planning is an easy way to save money and time. It's definitely one of my favorite things to do!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">But for now, here's our menu for this week (you'll notice I'm a big fan of leftovers - hello, savings!).</span><br />
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<span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Menu: 9/27-10/1</span></b></span><br />
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<i><span style="font-family: Georgia,"Times New Roman",serif;"><b>Monday:</b> </span></i><span style="font-family: Georgia,"Times New Roman",serif;">BBQ Tofu, sauteed zucchini, baked sweet potatoes</span><br />
<b><i><span style="font-family: Georgia,"Times New Roman",serif;">Tuesday: </span></i></b><span style="font-family: Georgia,"Times New Roman",serif;">BBQ Tofu leftovers</span><br />
<b><i><span style="font-family: Georgia,"Times New Roman",serif;">Wednesday: </span></i></b><span style="font-family: Georgia,"Times New Roman",serif;">Turkey Bean Soup</span><br />
<b><i><span style="font-family: Georgia,"Times New Roman",serif;">Thursday: </span></i></b><span style="font-family: Georgia,"Times New Roman",serif;">Soup leftovers</span><br />
<b><i><span style="font-family: Georgia,"Times New Roman",serif;">Friday:</span></i></b> <span style="font-family: Georgia,"Times New Roman",serif;">Homemade Pizza (whole wheat crust, artichokes, black olives)</span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com2tag:blogger.com,1999:blog-5254751155053912861.post-7151095802378188722010-09-24T11:07:00.001-05:002010-09-24T11:46:45.421-05:00Tomato & Mozzarella Orzo Salad<span style="font-family: Georgia,"Times New Roman",serif;">I'm very excited to be writing my first post from California! The past couple of weeks have been absolutely hectic - planning a 3,000 mile move is very time consuming. I'm happy to report that we are so close to being officially moved in! Only a few more things need to find a place, and we're good to go. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Before we left Washington D.C., we had a few friends over to see them one last time before heading West. I kept the menu rather simple - here it is:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<a href="http://icecreamandwine.blogspot.com/2010/03/spicy-bbq-chicken.html"><span style="font-family: Georgia,"Times New Roman",serif;">Crockpot BBQ Chicken</span></a><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Tomato & Mozzarella Orzo Salad</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Watermelon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Pickles</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Cheese & Crackers</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Raspberry White Chocolate Chip Brownies</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Beer & Wine (like it needed to be said...) :)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB2kCQ8pu4OUMdA8EhMRNbpKjmhpHiPlGcMMJhrf4WnoDBhGLBZcZwqsQ1dobsnwIE0WU3chHFDtFdjxMs7aDO7l2c_hM2uA8akS3eZQGFgpGFhZQ0kdVg-R1QJmyHgDwx_jf0PSv8nkWp/s1600/Orzo+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB2kCQ8pu4OUMdA8EhMRNbpKjmhpHiPlGcMMJhrf4WnoDBhGLBZcZwqsQ1dobsnwIE0WU3chHFDtFdjxMs7aDO7l2c_hM2uA8akS3eZQGFgpGFhZQ0kdVg-R1QJmyHgDwx_jf0PSv8nkWp/s400/Orzo+Salad.jpg" width="400" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Lucky for you, I'm sharing the orzo salad recipe today! It's SUPER simple, very fresh and completely delicious. I encourage you to try it out!</span><br />
<span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Tomato & Mozzarella Orzo Salad</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Source: <a href="http://loriecooks.blogspot.com/2010/06/tomato-basil-mozzarella-orzo.html">Lorie Cooks...Or Tries To</a></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><b><i>Ingredients:</i></b></div><span style="font-family: Georgia,"Times New Roman",serif;">8 oz. uncooked orzo</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4 oz. </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0" style="font-family: Georgia,"Times New Roman",serif;">mozzarella</span><span style="font-family: Georgia,"Times New Roman",serif;">, cut into 1/2 inch cubes</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 pint </span><span style="font-family: Georgia,"Times New Roman",serif;">grape tomatoes, cut in half</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6-8 basil leaves, julienned</span> - <i><span style="font-family: Georgia,"Times New Roman",serif;">I used dried basil</span></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 clove garlic, minced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tbsp olive oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp lemon juice</span> - <i><span style="font-family: Georgia,"Times New Roman",serif;">I used about one full lemon</span></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a few cranks of cracked black pepper</span><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b><i>Directions:</i></b></div><span style="font-family: Georgia,"Times New Roman",serif;">Cook orzo according to package instructions. Drain and allow to cool.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Mix up olive oil, lemon juice, garlic, salt, pepper and basil in a small dish. Pour over cooled pasta and stir to coat. Fold in cheese and tomatoes. Serve cold. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Yield: 4-6 servings </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><span style="font-family: Georgia,"Times New Roman",serif;"></span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com5tag:blogger.com,1999:blog-5254751155053912861.post-77848962233045958982010-09-02T13:15:00.000-05:002010-09-02T13:15:46.683-05:00TJ's Winner Announced!<span style="font-family: Georgia,"Times New Roman",serif;">Thank you all so much for entering <b><i>Ice Cream & Wine</i></b>'s first giveaway!</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">I loved learning about your favorite wine and ice cream - and even hearing from those vegan readers that indulge in fruit - loved it all!</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Looks like I'm definitely going to have to try Relax Riesling - seems to be rather popular. Good news to those who are unfamiliar with it (like I was)...it can be found at Trader Joe's. Sweetness.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Ok, ok, I know you're really only reading to see if you won. </span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">I used Random.org to find a number between <b>1 and 49</b>. Unfortunately, I have a very, VERY old computer and couldn't do a screen shot of the winning number. Trust me, though, it picked<b> #19</b>: </span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>Heather</b></span>, author of the blog, <a href="http://wheres-the-beach.blogspot.com/">Where's the Beach?</a></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Heather, please send your address to icecreamandwine [at] gmail [dot] com to claim your prize!</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Thank you again to all those that entered. I kind of liked hosting a giveaway, so believe me when I say I'll be doing another one soon! :) </span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com4tag:blogger.com,1999:blog-5254751155053912861.post-40945527401628029492010-09-01T06:44:00.000-05:002010-09-01T06:44:08.779-05:00Wine Wednesday: Favorites!<span style="font-family: Georgia,"Times New Roman",serif;">Hey there, winos! Happy September - autumn is just around the corner!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">This Wine Wednesday is going to be short and sweet. And while my intention is not to gyp you out of a WW post, I'm just very excited about the Trader Joe's giveaway I'm hosting! </span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">If you click <a href="http://icecreamandwine.blogspot.com/2010/08/trader-joes-giveaway.html">to this post</a> and comment on it telling me your favorite wine, you will have entered my giveaway. Super easy, right?! </span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">So far, Riesling is taking the lead for favorite wine among <i><b>Ice Cream & Wine</b></i> readers. Want to make sure your favorite is represented? <a href="http://icecreamandwine.blogspot.com/2010/08/trader-joes-giveaway.html">Enter my giveaway!</a></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Of course, it wouldn't be right if I didn't share my absolute favorite: Malbec. The best type of red wine that can be enjoyed - promise!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><i>*You have until 11:59p.m. tonight to enter</i></span>Courtneyhttp://www.blogger.com/profile/14412335565994717047noreply@blogger.com1