tag:blogger.com,1999:blog-1821813296989915702024-03-05T02:30:39.775-05:00Delicious LeanCreating the delicious dish that's fit to keep you fit.Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-182181329698991570.post-48219203750389231752012-10-17T03:14:00.003-04:002013-03-22T09:32:22.759-04:00Chiffonade of Mixed Lettuces<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/tastyrecipesanyonecanfollow/chiffonade-of-mixed-lettuces" target="_blank">Printable Recipe</a></i></td></tr>
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Cutting lettuce into delicate strips for this chiffonade salad creates an elegant design worthy of the footed trifle dish, if you happen to have one. Any straight sided bowl will do, of course - it's the colorful mix of lettuce and veg that makes it pretty. Two different dressings make it unexpectedly good.<br />
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So, let's start by putting together the interior dressing, drizzled on about half way through the layering. Use 1/3 c good flavored olive oil and 1-1/2 TBS fresh lemon juice with 1/2 tsp Honey Mustard. No substitutes. <br />
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This is a dressing of few ingredients which must each taste delicious
individually. Bottled lemon juice or hot dog mustard or cheap oil will RUIN it.<br />
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I know, I'm strict about ingredients. Add a pinch of salt and pepper and shake it, baby.<br />
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A Lettuce Note:<br />
Any mix of colorful lettuces will do, some red, some light green, some dark. I happened upon this 4 pack at my grocery that was ideal. For a crunchier and brighter addition, I also bought romaine.<br />
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A Chiffonade Note:<br />
Remove any damaged outer leaves and simply cut the entire head crossways into thin ribbons. Keep the various colors separate. I washed and dried everything one bunch at a time after cutting.<br />
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Even though these had already been spun in the salad spinner, I wrapped them in an absorbent towel to dry further. Residual water will only thin out the dressing.<br />
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Layer all the heads of the softer lettuce first, red and
then green. Clip a handful of fresh dill evenly over the top with
kitchen shears.<br />
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For extra flavor and color, thin slice a red onion, red pepper, green bell pepper, and several radishes.<br />
Line the edges of the bowl with first one layer of vegetables slices and then another until all are used, scattering a mixture in the center of the bowl. Drizzle the dressing over all evenly.<br />
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Top this layer with all the strips of romaine and add several generous spoonfuls of Miracle Whip Light.<br />
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<tr><td class="tr-caption" style="text-align: center;">Smooth it out with the back of the spoon.</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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The trick is in not lifting the spoon, just pressing it down and turning the bowl with the other hand.<br />
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Now clean up the edges of that bowl and serve proudly. Delicious and beautiful too.<br />
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THE SHOPPING LIST<br />
4 colorful lettuces<br />
1 romaine lettuce<br />
Honey Mustard<br />
Olive Oil<br />
1 Lemon <br />
Miracle Whip Lite<br />
1 Small Red Onion<br />
1 Red Bell Pepper<br />
1 Green Bell Pepper<br />
3-4 Radishes<br />
1 bunch of Dill <br />
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<a href="http://rickandjanburke.tsfl.com/" target="_blank">TSFL</a> note - one cup of this salad counts as one vegetable serving and one to two healthy fat servings.<br />
<b><span style="font-family: "Calibri","sans-serif";"><img alt="" class="alignleft size-full wp-image-19308" height="69" src="http://img.foodnetwork.com/FOOD/2011/09/29/FNdish_fall-fest-logo-new_s4x3_sm.jpg" width="92" />Summer has given way to Fall Fest</span></b> at the Food Network website where you'll find
my foodie blogs along with other great food
lovin' bloggers, offering up our best ideas all the way through the holidays! Each week we'll be blogging together with the
FN Dish to produce fabulous ways to enjoy your produce! This week,
it's Mixed Lettuce, next week come on back for perfect ways with Pumpkins. Check out these other delicious ideas:<span lang="en-US"><span style="font-family: Calibri,sans-serif; font-size: xx-small;"><span style="font-size: 11pt;"><b> </b></span></span></span><br />
<b><span style="font-family: "Calibri","sans-serif";">Jeanette's Healthy Living</span></b>:
<a href="http://jeanetteshealthyliving.com/2012/10/quinoa-and-black-lentil-salad-with-mixed-salad-greens.html" target="_blank">
Quinoa and Black Lentil Salad With Mixed Salad Greens</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Cooking With Books</span></b>:
<a href="http://cookingwithbooks.blogspot.com/2012/10/good-versus-evil-chopped-salads.html" target="_blank">
"Chopped" Salads</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Haute Apple Pie</span></b>:
<a href="http://hauteapplepie.com/2012/10/15/roasted-butternut-squash-salad-with-warm-bacon-dressing/" target="_blank">
Roasted Butternut Squash Salad With Warm Bacon Dressing</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Dishin & Dishes</span></b>:
<a href="http://www.dishinanddishes.com/recipe/beet-salad-with-garlic-vinaigrette" target="_blank">
Beet Salad With Garlic Vinaigrette</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Thursday Night Dinner</span></b>:
<a href="http://www.thursdaynightdinner.org/index.php?option=com_k2&view=item&id=1348:mixed-lettuce-carmelized-onion-and-goat-cheese-pizza&Itemid=64" target="_blank">
Mixed Lettuce, Caramelized Onion and Goat Cheese Pita Pizza</a><br />
<b><span style="font-family: "Calibri","sans-serif";">And Love It Too</span></b>:
<a href="http://andloveittoo.com/rainbow-salad/" target="_blank">Rainbow Salad</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Made By Michelle</span></b>:
<a href="http://www.madebymichellec.com/?p=4075" target="_blank">Bacon, Lettuce and Tomato Sandwiches</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Feed Me Phoebe</span></b>:
<a href="http://feedmephoebe.com/?p=1463" target="_blank">Hearts of Romaine With Beets, Pistachios and Roasted Garlic Vinaigrette</a><br />
<b><span style="font-family: "Calibri","sans-serif";">HGTV Gardens</span></b>:
<a href="http://blog.hgtvgardens.com/garden-to-table-mixed-lettuce/" target="_blank">
Garden-to-Table: Mixed Lettuce</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Virtually Homemade</span></b>:
<a href="http://www.virtuallyhomemade.com/2012/10/0-false-18-pt-18-pt-0-0-false-false.html" target="_blank">
Mixed Fall Greens With Dijon Chive Vinaigrette</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Devour</span></b>: <a href="http://blog.cookingchanneltv.com/2012/10/17/lettuce-recipes-that-arent-salads/" target="_blank">
Lettuce (Hold the Salad)</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Daily*Dishin</span></b>:
<a href="http://dailydishinblog.blogspot.com/2012/10/almond-chutney-chicken-lettuce-wraps.html" target="_blank">
Almond Chutney Chicken Lettuce Wraps</a><br />
<b><span style="font-family: "Calibri","sans-serif";">FN Dish</span></b>:
<a href="http://blog.foodnetwork.com/fn-dish/2012/10/top-12-lettuce-wraps-fall-fest/" target="_blank">
Top 12 Lettuce Wraps</a>Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com1tag:blogger.com,1999:blog-182181329698991570.post-38945916950837330002012-10-03T00:19:00.001-04:002012-10-03T12:08:56.923-04:00Spinach Leaf Roll Ups<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/AVvXsEitg-JCv2l2Yg9ggJH97n_HtVI8is7dRZeZicg6ezsBYBelWGLuc7y1tlU-1AKkhgRHQCSj_54AaAJBJzrt4zWA-BhcXq61o9EiIVBkyV_gxc8uKIFQTN67JopsRjR-y4Q4F8ZsQbsLAUrQ/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitg-JCv2l2Yg9ggJH97n_HtVI8is7dRZeZicg6ezsBYBelWGLuc7y1tlU-1AKkhgRHQCSj_54AaAJBJzrt4zWA-BhcXq61o9EiIVBkyV_gxc8uKIFQTN67JopsRjR-y4Q4F8ZsQbsLAUrQ/s400/DSC_0016.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/tastyrecipesanyonecanfollow/spinach-leaf-roll-ups" target="_blank">Printed Recipe</a></i></td></tr>
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Here's a quick little colorful bite perfect for a last-minute appetizer platter or just to have as a snack that will leave you satisfied and feeling virtuous for making healthy choices. And these couldn't be simpler to make, especially if you start with a bag of prewashed spinach. <br />
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Find the darkest sweet red pepper in the produce bin and cut into 1/4" strips about the width of your
spinach leaves. I looked for baby spinach leaves because they're
flatter than the full size crinkly spinach and easier for this recipe. Simply choose the largest flattest leaves from the bag and pinch off the stems. Line them up, assembly line style, and spread with a thin layer of Laughing Cow Creamy Swiss Lite. This is easiest if the cheese is at room temp. You'll need about one triangle of Laughing Cow for every half dozen or so leaves.<br />
Position a matchstick of the red pepper at the base of each leaf and roll up tightly. The cheese is just sticky enough to hold them together for serving (and definitely long enough to pop them straight into your mouth). Voila! I just made you eat spinach and love it.<br />
THE SHOPPING LIST<br />
1 cup spinach leaves<br />
3 Wedges Laughing Cow Creamy Swiss Lite<br />
1/2 Red Bell Pepper<br />
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**Count this as one vegetable serving and 3 condiment servings if you are following the <a href="http://rickandjanburke.tsfl.com/" target="_blank">Take Shape for Life </a>program and eat all on the above list.**<br />
<br />
<b><span style="font-family: "Calibri","sans-serif";"><img alt="" class="alignleft size-full wp-image-19308" height="69" src="http://img.foodnetwork.com/FOOD/2011/09/29/FNdish_fall-fest-logo-new_s4x3_sm.jpg" width="92" />Summer has given way to Fall Fest</span></b> at the Food Network website where you'll find
my foodie blogs along with other great food
lovin' bloggers, offering up our best ideas all the way through the holidays! Each week we'll be blogging together with the
FN Dish to produce fabulous ways to enjoy your produce! This week,
it's Spinach, next week come on back for tasty ways with Turnips. Check out these other delicious ideas:<span lang="en-US"><span style="font-family: Calibri,sans-serif; font-size: xx-small;"><span style="font-size: 11pt;"><b> </b></span></span></span><br />
<br />
<span lang="en-US"><span style="font-family: Calibri,sans-serif; font-size: xx-small;"><span style="font-size: 11pt;"><b><span lang="en-US"><span style="font-family: Calibri,sans-serif; font-size: x-small;"><span style="font-size: 11pt;"><strong>Jeanette's Healthy Living</strong>:
<a href="http://jeanetteshealthyliving.com/2012/10/skinny-hot-spinach-dip.html" target="_blank">
Skinny Hot Spinach Dip</a><br />
<strong>Feed Me Phoebe</strong>: <a href="http://feedmephoebe.com/?p=1047" target="_blank">
October Evening Lentil Soup With Spinach</a><br />
<strong>And Love It Too</strong>: <a href="http://andloveittoo.com/grain-free-spinach-pie/" target="_blank">
Grain-Free Spinach Pie</a><br />
<strong>Cooking With Elise</strong>: <a href="http://cookingwithelise.com/baby-spinach-salad-with-pecans-cranberries-and-a-maple-vinaigrette/" target="_blank">
Baby Spinach Salad With Cranberries, Spiced Pecans and a Maple Vinaigrette</a><br />
<strong>Virtually Homemade</strong>: <a href="http://www.virtuallyhomemade.com/2012/10/three-onion-dip-with-spinach.html" target="_blank">
Three Onion Dip With Spinach</a><br />
<strong>HGTV Gardens</strong>: <a href="http://blog.hgtvgardens.com/garden-to-table-spinach/" target="_blank">
Garden-to-Table: Spinach</a><br />
<strong>Napa Farmhouse 1885</strong>: <a href="http://napafarmhouse1885.blogspot.com/2012/09/whole-wheat-pasta-with-spicy-spinach.html" target="_blank">
Whole-Wheat Pasta With Spicy Spinach and Peanut Butter Pesto</a><br />
<strong>Thursday Night Dinner</strong>: <a href="http://www.thursdaynightdinner.org/index.php?option=com_k2&view=item&id=1333:could-it-behealthy-ice-cream?&Itemid=64" target="_blank">
Spinach Ice Cream</a><br />
<strong>Cooking Channel</strong>: <a href="http://blog.cookingchanneltv.com/2012/10/03/vegetarian-indian-recipes/" target="_blank">
Fresh Spinach in Indian Recipes</a><br />
<strong>Daily*Dishin</strong>: <a href="http://dailydishinblog.blogspot.com/2012/10/spinach-sausage-saute-with-pan-fried.html" target="_blank">
Spinach-Sausage Saute With Pan-Fried Gnocchi</a><br />
<strong>Bacon and Souffle</strong>: <a href="http://www.baconandsouffle.com/2012/10/02/baby-spinach-pizza-sopressata-sriracha/" target="_blank">
Baby Spinach Pizza With Sopressata and Sriracha</a><br />
<strong>FN Dish</strong>: <a href="http://blog.foodnetwork.com/fn-dish/2012/10/stuff-it-with-spinach-fall-fest/" target="_blank">
Stuff It With Spinach</a></span></span></span></b></span></span></span><br />
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Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com1tag:blogger.com,1999:blog-182181329698991570.post-4209522544632205222012-08-15T12:00:00.003-04:002012-08-15T12:00:06.476-04:00Smokey Peach Chipotle Grilled Chicken<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><a href="https://sites.google.com/site/tastyrecipesanyonecanfollow/smokey-peach-chipotle-chicken" target="_blank"><i>(Printable Recipe)</i></a></td></tr>
</tbody></table>Grilled peaches make the marinade for this chicken mixing their sweet smokey richness with the savory heat of chipotle. Using this blend to flavor the chicken before it cooks will add only minimal carbs to the final dish as opposed to the dose we'd get using it as a sauce over the chicken later. With fresh peaches in season, I just can't resist finding new ways to make the most of their juicy late summer glory!<br />
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<tr><td class="tr-caption" style="text-align: center;">Oh, peach, you beautiful peach.</td></tr>
</tbody></table>Peel three of these beauties and open 'em up like a plum to pop the pit out. If you missed my Plum Delicious Porkchop post then click<a href="http://deliciouslean.blogspot.com/2012/07/plum-delicious-pork-chops.html" target="_blank"> here</a> for an easy way to do that. Just halve them, don't cut into slices. actually it wouldn't hurt to skip peeling them, if you're feeling lethargic. You will however, have to fire up the grill unless you think ahead and toss these on while dinner is cooking tonight, then use them to marinate the chicken overnight for tomorrow's dinner. Give them about 5 minutes or so on each side on the grill - just long enough to get smokey and a little sweeter by roasting a bit. <br />
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Now, to the food processor with these freshly grilled babies. We'll add a tablespoon each of Dijon and apple cider vinegar, and 2 cloves of peeled garlic. <br />
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Process until smooth and give it a taste. Unless the peaches are really ripe and sweet, a spoonful of Splenda will improve this and balance the heat of the Chipotle Chili Pepper too. Be careful! A teaspoon or two is probably more than enough unless you really like it hot. It's pretty easy to find this type of pepper in most groceries now, but if yours doesn't have it just get canned chipotles in adobo sauce and throw in one of those.<br />
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Now pour over the chicken breasts in a gallon ziplock bag. There will be enough to marinate up to six pieces of chicken. Leave them overnight or up to 24 hrs. in the fridge and then Go Grilling! Shake the chicken to get most of the marinade off, it's thick so some will be left and its natural sugars will help the chicken brown nicely.<br />
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My usual note for fellow <a href="http://rickandjanburke.tsfl.com/" target="_blank">Take Shape for Lifers</a>:<br />
If you're in maintenance cooking some of this marinade with the chicken as a sauce is OK. Otherwise, you can rinse the chicken before grilling it, or if you shake most of the thick marinade off you should be looking at only an extra 4 or 5 grams of carb once cooked.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5SWN_p_XEDnmAuheBgvr_E0GhwvxZX8403NF9fQHzYpYdg9FFN0Z8frL_7LyyHl1eMpR3wfNj0ZEW4OrseyC_4opGdiiaAfXnG_MdydRZUEAzVQvq6lv3V9B7gGz7OMxCBK-3z42jwZV/s1600/summerfest2011.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5SWN_p_XEDnmAuheBgvr_E0GhwvxZX8403NF9fQHzYpYdg9FFN0Z8frL_7LyyHl1eMpR3wfNj0ZEW4OrseyC_4opGdiiaAfXnG_MdydRZUEAzVQvq6lv3V9B7gGz7OMxCBK-3z42jwZV/s200/summerfest2011.jpg" width="200" /></a></div><b><span style="font-family: "Calibri","sans-serif";"> </span></b>SummerFest at the Food Network website (FN Dish) is back! Once again, you'll find my foodie blogs on the Food Network along with other great food lovin' bloggers, offering up our best ideas for your Farmer's Market finds all summer long. Each week we'll be blogging together with the FN Dish to produce fabulous ways to enjoy your produce! This week, it's Peaches, next week Melon. Check out these delicious ideas:<br />
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<b><span style="font-family: "Calibri","sans-serif";">Daily*Dishin:</span></b> <a href="http://dailydishinblog.blogspot.com/2012/08/caramelized-grilled-peaches.html" target="_blank"> Caramelized Grilled Peaches</a><b><span style="font-family: "Calibri","sans-serif";"> </span></b><br />
<b><span style="font-family: "Calibri","sans-serif";">Jeanette's Healthy Living:</span></b> <a href="http://jeanetteshealthyliving.com/2012/08/peach-blackberry-arugula-salad.html" target="_blank"> Peach Blackberry Arugula Salad</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Cooking With Elise:</span></b> <a href="http://cookingwithelise.com/streusel-topped-peach-muffins-with-peach-butter/" target="_blank"> Streusel Topped Peach Muffins With Peach Butter</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Heather Christo Cooks:</span></b> <a href="http://www.heatherchristo.com/cooks/2012/08/12/peach-coconut-pancakes/" target="_blank"> Peach Coconut Pancakes</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Ingredients, Inc:</span></b> <a href="http://www.ingredientsinc.net/?p=33962" target="_blank">Easy Peach Pie</a><br />
<b><span style="font-family: "Calibri","sans-serif";">From My Corner of Saratoga:</span></b> <a href="http://http/www.frommycornerofsaratoga.com/2012/08/summer-fest-grilled-peaches-with-ginger.html" target="_blank"> Grilled Peaches With Caramel-Ginger Sauce and Pound Cake</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Dishin & Dishes:</span></b> <a href="http://www.dishinanddishes.com/recipe/peach-lacquered-chicken-salad/" target="_blank"> Peach Lacquered Chicken Salad</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Big Girls Small Kitchen:</span></b> <a href="http://www.biggirlssmallkitchen.com/?p=5076" target="_blank">Easy Peach Limeade</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Napa Farmhouse 1885:</span></b> <a href="http://napafarmhouse1885.blogspot.com/2012/08/a-recipe-for-fresh-peach-cake.html" target="_blank"> Fresh Peach and Coconut Cake</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Thursday Night Dinner:</span></b> <a href="http://www.thursdaynightdinner.org/index.php?option=com_k2&view=item&id=1228:peach-shortbread&Itemid=64" target="_blank"> Peach Shortbread</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Sweet Life Bake:</span></b> <a href="http://sweetlifebake.com/2012/08/14/jicama-tortilla-salad-with-peach-dressing/#axzz23QeLrlFV" target="_blank"> Jicama Tortilla Salad With Peach Dressing</a><br />
<b><span style="font-family: "Calibri","sans-serif";">I Am Baker:</span></b> <a href="http://iambaker.net/?p=39252" target="_blank">Cilantro Peach Salsa</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Zaika Zabardast:</span></b> <a href="http://zaikazabardast.com/2012/08/15/peachquesadilla/" target="_blank">Donut Peach Quesadilla</a><br />
<b><span style="font-family: "Calibri","sans-serif";">And Love It Too:</span></b> <a href="http://andloveittoo.com/healthy-lunchbox-2012-peachy-coconut-streusel-muffins/" target="_blank"> Peachy Coconut Streusel Muffins</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Daydreamer Desserts:</span></b> <a href="http://daydreamerdesserts.com/2012/08/summer-fest-white-peach-margaritas.html/" target="_blank"> White Peach Margaritas</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Cooking Channel:</span></b> <a href="http://blog.cookingchanneltv.com/?p=31746" target="_blank">4 Savory Uses for Peaches</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Healthy Eats:</span></b> <a href="http://blog.foodnetwork.com/healthyeats/?p=31044" target="_blank">What to do With Overripe Peaches</a><br />
<b><span style="font-family: "Calibri","sans-serif";">FN Dish:</span></b> <a href="http://blog.foodnetwork.com/fn-dish/2012/08/peaches-for-dinner-summer-fest/" target="_blank"> Peaches Move to the Big Kids' Table</a> Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com2tag:blogger.com,1999:blog-182181329698991570.post-34318213558533956562012-08-08T12:00:00.033-04:002012-08-08T12:00:03.411-04:00Double Pepper Kung Pao<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="http://3.bp.blogspot.com/-DlKZFR-cIx4/UCCDcX_ZitI/AAAAAAAADU8/sNcGtdoNZmw/s1600/pepper+blogging+164.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="260" src="http://3.bp.blogspot.com/-DlKZFR-cIx4/UCCDcX_ZitI/AAAAAAAADU8/sNcGtdoNZmw/s400/pepper+blogging+164.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://sites.google.com/site/tastyrecipesanyonecanfollow/double-pepper-kung-pao" target="_blank"><i>(Printable Recipe)</i></a></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>This is Kung Pao with double peppers: sweet red bells and hot red chilies. And one more twist: smokey smoked almonds instead of the traditional peanuts. As with most any stir-fry, the dish comes together rapidly once you start. It's the prep before you ever turn on the heat that makes it all happen.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BPWZ61-wGYw/UCCDVgY8-HI/AAAAAAAADT8/HwBSG-xa0qY/s1600/pepper+blogging+084.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-BPWZ61-wGYw/UCCDVgY8-HI/AAAAAAAADT8/HwBSG-xa0qY/s320/pepper+blogging+084.jpg" width="320" /></a></div>For starters, pull together the vegetables we'll use in both the sauce and the stir fry. Chop the onion and red pepper in a medium dice. Slice the scallions including the greens, removing any limp or aging green ends. Crush the garlic. Grate about 1/2" of the ginger. USING RUBBER GLOVES, chop the stems from the peppers and shake out any loose seeds unless you really like it hot. You may only want to use 1/2 this many peppers. Now your prep tray should look like this:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQgB1f64-9ZEhgz11frxvJ2zOF5IAQfC7RxLwzn3gcfz22jVaf6XFemBst4trpDSPigcNeFkRUGeoWskGGYZscgXRn0E_qc9ikhfJ8r7A-mOsyx6M0J8CMTeNMcXmoqhf1MwioYt_k7XH/s1600/pepper+blogging+104.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQgB1f64-9ZEhgz11frxvJ2zOF5IAQfC7RxLwzn3gcfz22jVaf6XFemBst4trpDSPigcNeFkRUGeoWskGGYZscgXRn0E_qc9ikhfJ8r7A-mOsyx6M0J8CMTeNMcXmoqhf1MwioYt_k7XH/s320/pepper+blogging+104.jpg" width="320" /></a></div>3 Tbs Green Onions<br />
1 Tbs Crushed Garlic<br />
1/2 tsp grated Ginger<br />
1/2 cup Onion<br />
1 cup Red Bell Pepper<br />
1/3 cup Almonds<br />
3-6 Red Chili Peppers<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-X_hYrL7rbqI/UCCDWs_MsiI/AAAAAAAADUE/UqBs9h6PcVg/s1600/pepper+blogging+100.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-X_hYrL7rbqI/UCCDWs_MsiI/AAAAAAAADUE/UqBs9h6PcVg/s400/pepper+blogging+100.jpg" width="400" /></a></div>Now, the rest: Put the Sesame Oil and Olive Oil beside the stove for cooking the chicken. Be sure to use the toasted sesame oil that is dark in color and very pungent. We'll just use a tablespoon of the olive oil and half as much sesame oil which brings in one of the powerful flavor elements of Kung Pao.<br />
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<tr><td class="tr-caption" style="text-align: center;">1/4 cup soy, 1/4 cup rice vinegar, 1 Tbs Splenda</td></tr>
</tbody></table>The Soy, Rice Vinegar, and Splenda will make the final sauce, but we need to put it together now so it's ready later.<br />
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For the one pound of chicken breast, cut into cubes as uniformly as possible so everything will cook at the same rate.<br />
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Toss the chicken in a bowl with a tablespoon or two of corn starch to coat.<br />
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With the flame at about Medium or slightly above and the skillet hot, add oils and toss in the chicken, turning fairly continuously to cook quickly for about 5 minutes or until it has just cooked through. I usually cut through the largest piece in the pan to be sure - if it's done you know all the other pieces will be too. If this pan doesn't look very full that's because it's not! Don't crowd the pan or the chicken will steam instead of stir fry when the pieces begin to give off juice. Better to divide and conquer two quick stirfries than pile it all in and get a lousy result.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UT_ZC9YRbvY/UCCQNHNmeaI/AAAAAAAADVY/XtWTJNPj9eM/s1600/pepper+blogging+139.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="253" src="http://4.bp.blogspot.com/-UT_ZC9YRbvY/UCCQNHNmeaI/AAAAAAAADVY/XtWTJNPj9eM/s320/pepper+blogging+139.jpg" width="320" /></a></div>Now, remove the chicken to a clean bowl or plate and add the onion, bell pepper, and scallions. For more heat, you can add the chili peppers now too. I prefer to wait. The pan will have a perfect layer of browned bits that will start to come up when the vegetables exude their juice. If the pan starts to look too brown before than happens, add about 1/4 cup water and scrape with the spatula as you turn the vegetables.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-olSP-T_t3dk/UCCQNzm5puI/AAAAAAAADVg/Rwm-JQXHQDU/s1600/pepper+blogging+141.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-olSP-T_t3dk/UCCQNzm5puI/AAAAAAAADVg/Rwm-JQXHQDU/s320/pepper+blogging+141.jpg" width="320" /></a></div>Yes, it really does happen even though it looks like that stuff is stuck like glue! It's the Yum Factor; never waste it. Give the vegetables just a few minutes to barely soften and sweeten. A little crunch is good. Move the vegetables from the pan to join the chicken and lastly we'll make the sauce.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NuMnv8L_lkg/UCCQOmZUzQI/AAAAAAAADVo/X7jG7z6-FQg/s1600/pepper+blogging+150.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="271" src="http://3.bp.blogspot.com/-NuMnv8L_lkg/UCCQOmZUzQI/AAAAAAAADVo/X7jG7z6-FQg/s320/pepper+blogging+150.jpg" width="320" /></a></div>Combine sauce, chili peppers, ginger, and garlic in the pan and bring up to a fast bubble for 4-5 minutes. If there is anything at all left sticking to the bottom of the pan it should come up now. Finally, add chicken and vegetables back to the pan along with the almonds and toss for several minutes to coat and reheat all. Done! I know, it seems like this has been a long post laden with how-to pictures but here's the real time line: Even if you cook the chicken in two batches, you'll only spend about 15 minutes at the stove to make this dish! Including prep time, about 30 minutes. <br />
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Notes for <a href="http://rickandjanburke.tsfl.com/" target="_blank">Take Shape for Life</a> program - this equals about two six-oz servings of lean and all three condiment servings for the day, as well as the snack allotment of almonds.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5SWN_p_XEDnmAuheBgvr_E0GhwvxZX8403NF9fQHzYpYdg9FFN0Z8frL_7LyyHl1eMpR3wfNj0ZEW4OrseyC_4opGdiiaAfXnG_MdydRZUEAzVQvq6lv3V9B7gGz7OMxCBK-3z42jwZV/s1600/summerfest2011.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5SWN_p_XEDnmAuheBgvr_E0GhwvxZX8403NF9fQHzYpYdg9FFN0Z8frL_7LyyHl1eMpR3wfNj0ZEW4OrseyC_4opGdiiaAfXnG_MdydRZUEAzVQvq6lv3V9B7gGz7OMxCBK-3z42jwZV/s200/summerfest2011.jpg" width="200" /></a></div><b><span style="font-family: "Calibri","sans-serif";"> </span></b>SummerFest at the Food Network website (FN Dish) is back! Once again, you'll find my foodie blogs on the Food Network along with other great food lovin' bloggers, offering up our best ideas for your Farmer's Market finds all summer long. Each week we'll be blogging together with the FN Dish to produce fabulous ways to enjoy your produce! This week, it's Peppers, next week Peaches. Check out these delicious other great ideas: <br />
<br />
<b><span style="font-family: "Calibri","sans-serif";">Jeanette's Healthy Living:</span></b> <a href="http://jeanetteshealthyliving.com/2012/08/stuffed-peppers-with-quinoa-grilled-vegetables-and-pesto-sauce.html" target="_blank"> Stuffed Peppers With Quinoa Grilled Vegetables and Pesto Sauce</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Cooking With Elise:</span></b> <a href="http://cookingwithelise.com/roasted-red-pepper-hummus/" target="_blank"> Roasted Red Pepper Hummus</a><br />
<b><span style="font-family: "Calibri","sans-serif";">What's Gaby Cooking:</span></b> <a href="http://whatsgabycooking.com/oven-roasted-peppers-with-herbed-breadcrumbs" target="_blank"> Oven-Roasted Peppers With Herbed Breadcrumbs</a><br />
<b><span style="font-family: "Calibri","sans-serif";">And Love It Too:</span></b> <a href="http://andloveittoo.com/?p=2463" target="_blank">Roasted Red Pepper Paleo Hummus</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Feed Me Phoebe:</span></b> <a href="http://feedmephoebe.com/?p=804" target="_blank">Grilled Flank Steak With Gazpacho Sauce</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Big Girls Small Kitchen:</span></b> <a href="http://bit.ly/QaQx0w" target="_blank">Seared Pepper Tacos With Pintos and Avocado Crema</a><b><span style="font-family: "Calibri","sans-serif";"></span></b><br />
<b><span style="font-family: "Calibri","sans-serif";">Daily*Dishin:</span></b> <a href="http://dailydishinblog.blogspot.com/2012/08/shrimp-and-chorizo-with-red-pepper.html" target="_blank"> Shrimp and Chorizo With Red Pepper Chermoula Sauce</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Napa Farmhouse 1885:</span></b> <a href="http://napafarmhouse1885.blogspot.com/2012/08/spicy-roasted-red-pepper-dip-with-baked.html" target="_blank"> Spicy Roasted Red Pepper Dip With Baked Corn Tortillas</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Thursday Night Dinner:</span></b> <a href="http://www.thursdaynightdinner.org/index.php?option=com_k2&view=item&id=1211:black-bean-and-sweet-pepper-salad&Itemid=64" target="_blank"> Black Bean and Sweet Pepper Salad</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Cooking Channel:</span></b> <a href="http://blog.cookingchanneltv.com/2012/08/08/five-best-stuffed-peppers-recipes/" target="_blank"> 5 Stuffed Pepper Favorites</a><br />
<b><span style="font-family: "Calibri","sans-serif";">HGTV Gardens:</span></b> <a href="http://blog.hgtvgardens.com/garden-to-table-peppers/" target="_blank">Garden to Table: Peppers</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Sweet Life Bake:</span></b> <a href="http://sweetlifebake.com/2012/08/07/rajas-de-poblano-con-elote-y-crema/#axzz22spN5YTU" target="_blank"> Rajas de Poblano con Elote y Crema</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Dishin & Dishes:</span></b> <a href="http://www.dishinanddishes.com/recipe/bacon-onion-green-chile-jam-burgers" target="_blank"> Bacon, Onion and Green Chile "Jam"</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Healthy Eats:</span></b> <a href="http://blog.foodnetwork.com/healthyeats/?p=30965" target="_blank">Peppers for Breakfast, Lunch and Dinner<span style="color: blue;"><br />
</span></a><b><span style="font-family: "Calibri","sans-serif";">FN Dish:</span></b> <a href="http://blog.foodnetwork.com/fn-dish/2012/08/meat-and-peppers-summer-fest/" target="_blank"> Meat and Peppers</a> <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com2tag:blogger.com,1999:blog-182181329698991570.post-40816537587436853612012-08-01T12:00:00.000-04:002012-08-01T12:29:06.942-04:00Creamy Light Tuna Salad Stuffed Tomatoes<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/AVvXsEjh3c-qNM_DIwC9makfUPgYt3dYQmfYr2PusaUmJdE2LEJjzIURXS9v3XP6GHOAoZEt1yu654NNvyKVEKEVD3pKuifIGBZPnJ5k0EZEeGRVG2e7LRidH2mxu2ukzgxN4hkWPbmvaMEJntDl/s1600/tomato+blogging+244.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3c-qNM_DIwC9makfUPgYt3dYQmfYr2PusaUmJdE2LEJjzIURXS9v3XP6GHOAoZEt1yu654NNvyKVEKEVD3pKuifIGBZPnJ5k0EZEeGRVG2e7LRidH2mxu2ukzgxN4hkWPbmvaMEJntDl/s400/tomato+blogging+244.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://sites.google.com/site/tastyrecipesanyonecanfollow/creamy-light-tuna-salad-stuffed-tomatoes" target="_blank"><i>(Printable Recipe)</i></a></td></tr>
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<a href="http://4.bp.blogspot.com/-snolL2Of46c/UBc7b82U8UI/AAAAAAAADRA/-aY43ExSs-E/s1600/tomato+blogging+143.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="259" src="http://4.bp.blogspot.com/-snolL2Of46c/UBc7b82U8UI/AAAAAAAADRA/-aY43ExSs-E/s320/tomato+blogging+143.jpg" width="320" /></a>This Tuna Salad is light on the dressing yet seems rich and creamy from one single spoonful of goat cheese, which adds a great lowfat flavor blast. Serve it up in these pretty yellow tomato cups and give yourself some extra credit for getting in a serving a vegetable, too. And no, these are not yellow bell peppers, even though they're shaped just like one, are almost hollow just like pepper, and even have a firm exterior like one. A quick scoop with a grapefruit spoon emThey're stuffing peppers I found at the Farmer's Market and are easy to grow. I tell you this since I know how much you're going to want some of these and they probably aren't very easy to find in the produce section of just any store. So go to <a href="http://www.tomatogrowers.com/BURGESS-STUFFING-TOMATO/productinfo/3863/" target="_blank">Tomato Growers Supply</a> and grow your own. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsVoq44mfF8XWf3pkC_VIiTRazO5K5uriYgSwWmGFbJiOTFlv3ammzZ7eEYfgpyhQ5N5_WeAQYz0p1BNPCSR1yStCJ-K2uC3Gq82LpKigcNGEcHBFa5jvkKcGtSZxbd2UKXfdlVVEdfMU/s1600/tomato+blogging+206.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsVoq44mfF8XWf3pkC_VIiTRazO5K5uriYgSwWmGFbJiOTFlv3ammzZ7eEYfgpyhQ5N5_WeAQYz0p1BNPCSR1yStCJ-K2uC3Gq82LpKigcNGEcHBFa5jvkKcGtSZxbd2UKXfdlVVEdfMU/s400/tomato+blogging+206.jpg" width="400" /></a></div>
Here's what you'll need:<br />
Two 5 oz cans Tuna, drained<br />
1 Tbs Miracle Whip Light<br />
1 Tbs Honey Mustard<br />
1 Tbs Goat Cheese<br />
1 tsp chopped Dill<br />
1 Tbs Celery<br />
1 Tbs Scallions<br />
1 Tbs Red Bell Pepper<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1CLrCt30QeExG5nWdY7iLqv7obd82Ns_3LlER1149Kuvl6nnw-trve8s4-mR1hg1EqAshQSqf_jMS1Xo7h4UJTPjOPm3Y9lUXztvBtzx6zoiH88j_mp6rbNzJyv4c27zcjjTga4ncp0Oq/s1600/tomato+blogging+232.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1CLrCt30QeExG5nWdY7iLqv7obd82Ns_3LlER1149Kuvl6nnw-trve8s4-mR1hg1EqAshQSqf_jMS1Xo7h4UJTPjOPm3Y9lUXztvBtzx6zoiH88j_mp6rbNzJyv4c27zcjjTga4ncp0Oq/s320/tomato+blogging+232.jpg" width="320" /></a></div>
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The vegetables should be finely diced and goat cheese will mix in smoothly if it's at room temp. Mix everything together well with a fork or spatula and check the taste. Some goat cheeses are milder and less tangy than others and you may improve the final flavor with the juice of half a lemon. Taste testing is the best way to find out!<br />
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<a href="http://rickandjanburke.tsfl.com/" target="_blank">TSFL</a> foodies: 1/2 of this recipe in a tomato cup will equal one serving of vegetable and about 1/2 your leanest lean, and ALL your fat and condiment allowances for the day in the dressing, cheese, and mustard. (5 oz of canned tuna equals about 3.5 when drained.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEl1AMzO4wPfs2GSVzGxPwWH8Sp2zwW4LRLzdemwqsDH5q2RSB0kBbTCf_z8is7OiMJCv6MwYP_oAlOK-ZeEl-lytCW2aw7YOJfl7PPRiLlndBKnsUT7oALC3fbMGC9MliqCDoJcgpafOM/s1600/summerfest2011.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEl1AMzO4wPfs2GSVzGxPwWH8Sp2zwW4LRLzdemwqsDH5q2RSB0kBbTCf_z8is7OiMJCv6MwYP_oAlOK-ZeEl-lytCW2aw7YOJfl7PPRiLlndBKnsUT7oALC3fbMGC9MliqCDoJcgpafOM/s200/summerfest2011.jpg" width="200" /></a>SummerFest at the Food Network website (FN Dish) is back! Once again,
you'll find my foodie blogs on the Food Network along with other great
food lovin' bloggers, offering up our best ideas for your Farmer's
Market finds all summer long. Each week we'll be blogging together with
the FN Dish to produce fabulous ways to enjoy your produce! This week it's tomatoes, next week Peppers. Check out these other delicious ideas:<br />
<br />
<br />
<b><span style="font-family: "Calibri","sans-serif";">Cooking With Elise:</span></b>
<a href="http://cookingwithelise.com/fresh-tomato-sauce/" target="_blank">Fresh Tomato Sauce
</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Jeanette's Healthy Living:</span></b>
<a href="http://jeanetteshealthyliving.com/2012/07/tomato-gazpacho-salsa.html" target="_blank">
Tomato Gazpacho Salsa</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Napa Farmhouse 1885:</span></b>
<a href="http://napafarmhouse1885.blogspot.com/2012/07/tomato-cobbler-anyone.html" target="_blank">
Tomato Cobbler Anyone? </a><br />
<b><span style="font-family: "Calibri","sans-serif";">Virtually Homemade:</span></b>
<a href="http://www.virtuallyhomemade.com/2012/07/spaghetti-with-tomatoes-prosciutto-and.html" target="_blank">
Spaghetti With Tomatoes, Prosciutto and Fresh Corn</a><br />
<b><span style="font-family: "Calibri","sans-serif";">What's Gaby Cooking:</span></b>
<a href="http://whatsgabycooking.com/chicken-kebabs-with-romesco-sauce" target="_blank">
Chicken Kebabs With Romesco Sauce</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Big Girls, Small Kitchen:</span></b>
<a href="http://www.biggirlssmallkitchen.com/?p=5017" target="_blank">Salmon Spaghetti With Plum Tomatoes and Avocado</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Feed Me Phoebe:</span></b>
<a href="http://feedmephoebe.com/?p=734" target="_blank">Roasted Fresh Tomato Puttanesca Sauce</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Chez Us:</span></b>
<a href="http://chezus.com/2012/07/31/easy-tomato-tart/" target="_blank">Easy Tomato Tart</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Made By Michelle:</span></b>
<a href="http://www.madebymichellec.com/?p=3975" target="_blank">Tomato and Pesto Pizza</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Ingredients, Inc.:</span></b>
<a href="http://wp.me/ptHvn-9f6" target="_blank">Lighter Fried Green Tomatoes</a><b><span style="font-family: "Calibri","sans-serif";"></span></b><br />
<b><span style="font-family: "Calibri","sans-serif";">Daily*Dishin:</span></b>
<a href="http://dailydishinblog.blogspot.com/2012/07/spicy-tomato-tomatillo-chicken-tenders.html" target="_blank">
Spicy Tomato-Tomatillo Chicken Tenders</a><br />
<b><span style="font-family: "Calibri","sans-serif";">From My Corner of Saratoga:</span></b>
<a href="http://www.frommycornerofsaratoga.com/2012/07/food-networks-summer-fest-tomato-jam.html" target="_blank">
Tomato Jam</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Dishin & Dishes:</span></b>
<a href="http://www.dishinanddishes.com/recipe/fritata/" target="_blank">Tomato Zucchini Frittata</a><br />
<b><span style="font-family: "Calibri","sans-serif";">And Love It Too:</span></b>
<a href="http://andloveittoo.com/?p=2429" target="_blank">Roasted Garlic, Basil and Tomato Paleo Tart</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Healthy Eats:</span></b>
<a href="http://blog.foodnetwork.com/healthyeats/?p=30913" target="_blank">The Fresh-for-Once Tomato</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Sweet Life Bake:</span></b>
<a href="http://sweetlifebake.com/2012/07/31/pico-de-gallo/#axzz228Zr81VA" target="_blank">
Pico de Gallo</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Zaika Zabardast:</span></b>
<a href="http://zaikazabardast.com/2012/08/01/grilledtofusandwich/" target="_blank">
Grilled Tofu and Sun-Dried Tomato Pesto Sandwich</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Thursday Night Dinner:</span></b>
<a href="http://www.thursdaynightdinner.org/index.php?option=com_k2&view=item&id=1200:gluten-free-week-stuffed-peppers&Itemid=64" target="_blank">
Tomato and Watermelon Salad</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Cooking Channel:</span></b>
<a href="http://blog.cookingchanneltv.com/2012/08/01/how-to-prepare-summer-tomatoes/" target="_blank">
How to Prepare Summer Tomatoes</a><br />
<b><span style="font-family: "Calibri","sans-serif";">FN Dish:</span></b>
<a href="http://blog.foodnetwork.com/fn-dish/2012/08/tomatoes-recipes-for-summer/" target="_blank">
Tomatoes Go Beyond Salads</a><br />Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-182181329698991570.post-85501896666956555932012-07-25T12:00:00.014-04:002012-07-30T23:18:32.471-04:00Summer Squash Ribbons with Feta and Pine Nuts<div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEgrzlgARMPg8jRaAxYVuaLgCCLMwZCbR_WP6ZjaB12eau1BtNX0Oyy1k7DIMkNVJS9mJ6FNM2jPneFXEFUWKH14q7efePyyp2yyD-aqW9ZJQHeanWf-2MjO2r2FdzomOw3mgQrwjdvf3GeB/s1600/Squash+Blogging+037.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrzlgARMPg8jRaAxYVuaLgCCLMwZCbR_WP6ZjaB12eau1BtNX0Oyy1k7DIMkNVJS9mJ6FNM2jPneFXEFUWKH14q7efePyyp2yyD-aqW9ZJQHeanWf-2MjO2r2FdzomOw3mgQrwjdvf3GeB/s400/Squash+Blogging+037.jpg" width="400" /></a></td><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>(<a href="https://sites.google.com/site/tastyrecipesanyonecanfollow/summer-squash-ribbons-with-feta-and-pine-nuts" target="_blank">Printable Recipe</a>)</i></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: left;">Yellow squash in ribbons this thin is so tender you'll swear it's been cooked, but no - it's fresh and ready in minutes for a cool salad or easy side. All you need is a sprinkling of seasonings and it's dressed to serve, without a drop of dressing to fatten it up. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-Z1VpqojMURw/UAw8ePFVyXI/AAAAAAAADNg/4CBYiH6lsPI/s1600/Squash+Blogging+005.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-Z1VpqojMURw/UAw8ePFVyXI/AAAAAAAADNg/4CBYiH6lsPI/s400/Squash+Blogging+005.jpg" width="400" /></a>Here's what you'll need: Several Yellow Squash, the smaller the better; small green onions (scallions), a few sprigs of basil, feta, pine nuts.</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DKc60sRKCLYLhFq25ljWGUQCqCnRrpgEInS9qRZelmeB2EnwHkp-F1MtlaRjJ558Drg40BUawtV7IJjJ_ws-ttLO7yanHZRb5xc1KM6heaNbOqXoYmR_yItTuPa8vjMErdbAkt0AVnxr/s1600/Squash+Blogging+018.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DKc60sRKCLYLhFq25ljWGUQCqCnRrpgEInS9qRZelmeB2EnwHkp-F1MtlaRjJ558Drg40BUawtV7IJjJ_ws-ttLO7yanHZRb5xc1KM6heaNbOqXoYmR_yItTuPa8vjMErdbAkt0AVnxr/s320/Squash+Blogging+018.jpg" width="320" /></a>Trim the ends from each squash. Using a vegetable peeler (or mandolin set to the very thinnest setting) shave strips of squash, disposing of the first and last piece which will just be skin. If the squash is very seedy, toss it. Little seeds won't matter, but any slices that are mostly seed aren't worth keeping. And this is why we pick through the squash for the tiniest ones in the first place!</div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-0_Mx4q-oT00/UAw8gkDdESI/AAAAAAAADN0/GrrlrP6T7EM/s1600/Squash+Blogging+025.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-0_Mx4q-oT00/UAw8gkDdESI/AAAAAAAADN0/GrrlrP6T7EM/s320/Squash+Blogging+025.jpg" width="320" /></a>Stack up several basil leaves and thinly slice them into little green ribbons. Here I've used sweet basil most easily found in the grocery in pots or in small plastic boxes in the area where fresh herbs are sold. If it's spring, keep an eye out for different types of potted basil from herb growers or flower stands. The flavors can vary from spicy to sweet to exotic and strong. You'll find which you like best.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-Cq9PZRAezTA/UAw8e8BPw3I/AAAAAAAADNo/cpLBjJOY1xc/s1600/Squash+Blogging+013.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-Cq9PZRAezTA/UAw8e8BPw3I/AAAAAAAADNo/cpLBjJOY1xc/s320/Squash+Blogging+013.jpg" width="320" /></a> These are a few of the basils I'm growing this year. The tiny leafed one in the middle is Greek Globe Basil, the sweetest basil I've ever tasted. The pretty, variegated basil on the left is not only beautiful to grow it has a fine mild flavor with a note of something spicy as well. And, of course, sweet basil on the right. Incidentally, if you grow your own, cut it and use it up before it blossoms, for it is worthless from the moment the first flowerbud appears. The entire plant turns to bitter licorice and is good for nothing but the compost heap.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-o5n5agRPr40/UAw8hKRKB4I/AAAAAAAADN8/1_vwLTwnqrs/s1600/Squash+Blogging+033.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-o5n5agRPr40/UAw8hKRKB4I/AAAAAAAADN8/1_vwLTwnqrs/s320/Squash+Blogging+033.jpg" width="320" /></a> Finally, toss your ribbons with salt and pepper and about a tablespoon each of the chopped basil, finely sliced scallions (I've used purple ones here that I found at the Farmer's Mkt), Crumbled Feta, and Pine Nuts. As an alternate to the Feta, I have also used fresh Parmesan, grated on a rasp here from a left-over rind. A little of this goes a long way since it's so strong. In a good way!</div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-uR0xqtOql30/UAw8izvXpII/AAAAAAAADOM/B25urTiyVRk/s1600/Squash+Blogging+041.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="291" src="http://2.bp.blogspot.com/-uR0xqtOql30/UAw8izvXpII/AAAAAAAADOM/B25urTiyVRk/s320/Squash+Blogging+041.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Note for those on the <a href="http://rickandjanburke.tsfl.com/" target="_blank">Take Shape for Life Program</a> - if you make this with 2 cups of squash, you'll have four 1/2 cup servings and the pine nuts, feta, and onion will equal about a serving of the allowable condiments for the day. Never heard of TSFL? My husband and I lost 110 pounds (together!) in under 4 months and are health coaches who can help you do the same! You can click the link above to send me an email through TSFL. We feel the benefit every day of getting back to good health through this plan.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: "Calibri","sans-serif";">SUMMERFEST at the Food Network IS BACK!! Check out these other great blogs for squash ideas:</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: "Calibri","sans-serif";"> </span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: "Calibri","sans-serif";">Jeanette's Healthy Living:</span></strong> <a href="http://jeanetteshealthyliving.com/2012/07/quick-and-easy-sesame-summer-squash-stir-fry-recipe" target="_blank"> Quick and Easy Sesame Summer Squash Stir-Fry </a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Cooking With Elise:</span></strong> <a href="http://cookingwithelise.com/orange-summer-squash-bread-and-the-act-of-giving/" target="_blank"> Orange Summer Squash Bread</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Feed Me Phoebe:</span></strong> <a href="http://feedmephoebe.com/?p=706" target="_blank">Summer Squash and Cornmeal Cakes With Tarragon</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Chez Us:</span></strong> <a href="http://chezus.com/2012/07/23/summer-fest-zucchini-pancakes-with-minty-dill-creme-fraiche/" target="_blank"> Zucchini Pancakes With Minty Dill Crème Fraiche</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">And Love It, Too:</span></strong> <a href="http://andloveittoo.com/?p=2412" target="_blank">Peter Pan Squash Spiced Oven Fries</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Made By Michelle:</span></strong> <a href="http://www.madebymichellec.com/?p=3962" target="_blank">Pattypan Squash and Tomato Frittata</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Cooking Channel:</span></strong> <a href="http://blog.cookingchanneltv.com/2012/07/25/five-things-to-do-with-zucchini-and-summer-squash/" target="_blank"> Our Top 5 Favorite Squash Recipes</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Daily*Dishin:</span></strong> <a href="http://dailydishinblog.blogspot.com/2012/07/summer-squash-confetti-salad.html" target="_blank"> Summer Squash Confetti Salad</a><strong><span style="font-family: "Calibri","sans-serif";"></span></strong><br />
<strong><span style="font-family: "Calibri","sans-serif";">Napa Farmhouse 1885:</span></strong> <a href="http://napafarmhouse1885.blogspot.com/2012/07/a-recipe-for-healthy-summer-squash-chips.html" target="_blank"> Summer Squash Chips</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Ingredients, Inc.:</span></strong> <a href="http://wp.me/ptHvn-9dN" target="_blank">Summer Squash and Kale Sauté </a> <br />
<strong><span style="font-family: "Calibri","sans-serif";">Thursday Night Dinner:</span></strong> <a href="http://www.thursdaynightdinner.org/index.php?option=com_k2&view=item&id=1177:summer-squash-medley&Itemid=64" target="_blank"> Summer Squash Medley</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Sweet Life Bake:</span></strong> <a href="http://sweetlifebake.com/2012/07/24/zucchini-fries-with-tequila-spiked-avocado-dip/#axzz21dyJ21LH" target="_blank"> Zucchini Fried With Tequila-Spiked Avocado Dip</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Dixie Chik Cooks:</span></strong> <a href="http://www.dixiechikcooks.com/2012/07/23/fried-summer-squash-parmesan-sliders/" target="_blank"> Fried Summer Squash Parmesan Sliders</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Healthy Eats:</span></strong> <a href="http://blog.foodnetwork.com/healthyeats/2012/07/25/summer-fest-summer-squash-any-way-you-slice-it" target="_blank"> Summer Squash Any Way You Slice It</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">FN Dish:</span></strong> <a href="http://blog.foodnetwork.com/fn-dish/2012/07/cheesy-summer-squash/" target="_blank"> Cheesy Summer Squash</a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com5tag:blogger.com,1999:blog-182181329698991570.post-84000911731276420702012-07-18T12:00:00.001-04:002012-07-18T12:00:03.458-04:00Plum Delicious Pork Chops<div class="separator" style="clear: both; text-align: center;">
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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="http://4.bp.blogspot.com/-cFkt2RHHt6U/UAOguIZhmjI/AAAAAAAADLo/_Nlw3rUO_DA/s1600/plum+blogging+065.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-cFkt2RHHt6U/UAOguIZhmjI/AAAAAAAADLo/_Nlw3rUO_DA/s400/plum+blogging+065.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>(<a href="https://sites.google.com/site/tastyrecipesanyonecanfollow/plum-delicious-pork-chops" target="_blank">Printable Recipe</a>)</i></td></tr>
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It doesn't take sweet sticky BBQ sauce to make the pork chop tempting enough to eat. Here's a plum yummy method that melts the fruity flavor of the sweet plum into the chop without adding the calories and carbs of sugar. And you'll have tender and tasty chops in about 30 minutes, tops.<br />
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These are Pork Loin Boneless Center Cut Chops, thin cut. By which I mean they are less than an inch thick. Showcased here with the only other two ingredients you will need: a couple of ripe plums and a little fake sugar. I like Splenda or Truvia because they behave more like sugar for cooking.<br />
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Season the pork chops with salt and pepper on both sides.<br />
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I sprayed this pan well with non-stick spray and set the heat fairly high. It should be good and hot so you hear a sizzle the instant the chops go in. They will immediately stick to the pan and start to brown. Don't attempt to turn them over if they don't want to budge. They will let go of the pan when they're finished browning. We're just going to sear both sides quickly to get a good browned and then finish them covered. Go work on the plums while they're doing their thing.<br />
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The quickest way to slice a plum: Cut from top to bottom until you hit the pit then turn the fruit all the way around with the knife in place so it is only held together in the very center. Twist the two halves in opposite directions and the pit will come free from one side, sticking to the other. Now it's fairly easy to gouge out the pit with a sturdy little measuring spoon. Slice each half into 5 or 6 thick slices.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCKN-Sn8HgyOv-dFojFuroUntuW9N7Suqnqy6qlUgVR2sQO0Yw5I8J4_dYKPk6hx5gQkjxpIQrsK3Zqr7C2tbHJrgHO9SZ0RtbK8S_pPcTbyeun4EX9ghqaRZ8WREDPVFHxQ4mL2mSJJw/s1600/plum+blogging+042.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCKN-Sn8HgyOv-dFojFuroUntuW9N7Suqnqy6qlUgVR2sQO0Yw5I8J4_dYKPk6hx5gQkjxpIQrsK3Zqr7C2tbHJrgHO9SZ0RtbK8S_pPcTbyeun4EX9ghqaRZ8WREDPVFHxQ4mL2mSJJw/s320/plum+blogging+042.jpg" width="320" /></a></div>
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Your chops should be nicely browned by now and ready for some fruity topping. Sprinkle each with a little Splenda and layer on the plum slices. Throw any extras into the pan around the chops. Word of Warning: Don't get all slap happy with that fake sugar and decide it's easier to mix it in with the salt and pepper before you put the chops in the pan. Even fake sugar burns like the real stuff and that lovely browned chop will turn icky black instead.<br />
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<a href="http://1.bp.blogspot.com/-R5Hrf_7o_x0/UAOgIKh37AI/AAAAAAAADLQ/o97sX-b2gq0/s1600/plum+blogging+051.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="262" src="http://1.bp.blogspot.com/-R5Hrf_7o_x0/UAOgIKh37AI/AAAAAAAADLQ/o97sX-b2gq0/s320/plum+blogging+051.jpg" width="320" /></a></div>
Now pour in about 1/2 cup of water, cover with a tight lid, and take the heat down to the lowest setting. The water will bring up those excellent browned bits of fond on the bottom of the pan and will create steam to gently cook the chops the rest of the way, which will only take another 10-12 minutes. When ready, they will be fork tender and the plums will practically disintegrate when you touch them. I checked the meat with an instant read thermometer probe to be sure it had reached 160 and moved them immediately to a serving platter.<br />
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Serve with <a href="http://deliciouslean.blogspot.com/2012/07/cucumber-jicama-slaw.html" target="_blank">Cucumber Jicama Salad</a> for a cool crispy side!<br />
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THE SHOPPING LIST:<br />
4 Pork Loin Boneless Center Cut Chops<br />
2 Purple Plums<br />
Splenda or Truvia<br />
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**If you're in the weight loss phase of the <a href="http://www.rickandjanburke.tsfl.com/" target="_blank">Take Shape for Life Plan</a> it's OK to cook with the plums, but remove the remaining fruit before eating the chops. You'll still get all the yummy plum flavor!**<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEl1AMzO4wPfs2GSVzGxPwWH8Sp2zwW4LRLzdemwqsDH5q2RSB0kBbTCf_z8is7OiMJCv6MwYP_oAlOK-ZeEl-lytCW2aw7YOJfl7PPRiLlndBKnsUT7oALC3fbMGC9MliqCDoJcgpafOM/s1600/summerfest2011.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEl1AMzO4wPfs2GSVzGxPwWH8Sp2zwW4LRLzdemwqsDH5q2RSB0kBbTCf_z8is7OiMJCv6MwYP_oAlOK-ZeEl-lytCW2aw7YOJfl7PPRiLlndBKnsUT7oALC3fbMGC9MliqCDoJcgpafOM/s200/summerfest2011.jpg" width="200" /></a>SummerFest at the Food Network website (FN Dish) is back! Once again,
you'll find my foodie blogs on the Food Network along with other great
food lovin' bloggers, offering up our best ideas for your Farmer's
Market finds all summer long. Each week we'll be blogging together with
the FN Dish to produce fabulous ways to enjoy your produce! This week,
it's plums, next week summer squash. Check out these delicious ideas: <br />
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<strong><span style="font-family: "Calibri","sans-serif";">Ingredients, Inc.:</span></strong>
<a href="http://wp.me/ptHvn-98I" target="_blank">Pork, Plums and Rosemary Kabobs</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Virtually Homemade:</span></strong>
<a href="http://www.virtuallyhomemade.com/2012/07/grilled-plum-pizza-with-goat-cheese-and.html" target="_blank">
Grilled Plum Pizza With Goat Cheese</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Cooking Channel:</span></strong>
<a href="http://blog.cookingchanneltv.com/2012/07/18/best-plum-dessert-recipes/" target="_blank">
Best Plum Dessert Recipes</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">BGSK:</span></strong> <a href="http://www.biggirlssmallkitchen.com/?p=4986" target="_blank">
Grandma Esther's Plum and Walnut Cake</a><strong><span style="font-family: "Calibri","sans-serif";"></span></strong><br />
<strong><span style="font-family: "Calibri","sans-serif";">Daily*Dishin:</span></strong>
<a href="http://dailydishinblog.blogspot.com/2012/07/roasted-chicken-with-plum-chili-salsa.html" target="_blank">
Roasted Chicken With Plum Chili Salsa</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Healthy Eats:</span></strong>
<a href="http://blog.foodnetwork.com/healthyeats/?p=30802" target="_blank">6 Ways to Cook With Plums</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Napa Farmhouse 1885:</span></strong>
<a href="http://www.napafarmhouse1885.blogspot.com/2012/07/time-for-plum-cobbler.html" target="_blank">
Time for Plum Cobbler?</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Thursday Night Dinner:</span></strong>
<a href="http://blog.foodnetwork.com/fn-dish/wp-admin/www.thursdaynightdinner.org/index.php?option=com_k2&view=item&id=1164:plum-bbq-grilled-chicken&Itemid=64" target="_blank">
Plum BBQ Chicken</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">From My Corner of Saratoga:</span></strong>
<a href="http://http/www.frommycornerofsaratoga.com/2012/07/food-networks-summer-fest-plum-upside.html" target="_blank">
Plum Upside Down Cake</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Cooking With Elise:</span></strong>
<a href="http://cookingwithelise.com/vanilla-plum-tart/" target="_blank">Vanilla Plum Tart</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">Sweet Life Bake:</span></strong>
<a href="http://sweetlifebake.com/2012/07/17/plum-pineapple-margarita/#axzz20caOkUj5" target="_blank">
Plum Pineapple Margarita</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">And Love It Too:</span></strong>
<a href="http://andloveittoo.com/?p=2402" target="_blank">Plum Pickin' Pineapple Jam</a><br />
<strong><span style="font-family: "Calibri","sans-serif";">FN Dish:</span></strong>
<a href="http://blog.foodnetwork.com/fn-dish/2012/07/plum-recipes-summer-fest/" target="_blank">
Perfect Plum Recipes</a></div>
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</div>Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com1tag:blogger.com,1999:blog-182181329698991570.post-50564368584681286502012-07-11T12:00:00.001-04:002012-07-11T13:57:14.318-04:00Cucumber Jicama Salad<div class="separator" style="clear: both; text-align: center;"></div><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="http://1.bp.blogspot.com/-mYiap6ORICo/T_t3B42-oBI/AAAAAAAADJU/s340ueAkVGc/s1600/DSC_0054.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://1.bp.blogspot.com/-mYiap6ORICo/T_t3B42-oBI/AAAAAAAADJU/s340ueAkVGc/s400/DSC_0054.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(<i><a href="https://sites.google.com/site/tastyrecipesanyonecanfollow/cucumber-jicama-salad" target="_blank">Printable Recipe</a></i>)<br />
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</tbody></table>Cool cucumber and lightly sweet jicama make a perfect summery combo for this light slaw or salad. It's a crunchy and refreshing alternative to creamy cole slaw, with plenty of flavor from the upside-down vinaigrette that's more vinegar than oil and has just the right punch of red chili paste to spice it up. If this sounds like a mix that's all over the map, that's because it is - a little bit Asian, a little bit south of the border, and a dab of good old backyard garden.<br />
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While the summer cukes and Vidalia onions are in abundance I could eat this slaw every day. English cucumbers will certainly suffice in winter and purple onions will do (and add some nice color). Jicama adds the real crunch in this dish, and it's usually in my grocery all year round, looking like a fat round potato that has found its way into the Odd Vegetable bin. Most grocers stock these near similarly strange produce or root vegetables.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwl51mrA_aqgU8VCNTXOy8h6o9GPxuSSNFQglt-E5tarp4-gHfHA_GLbVCc4lLpnQr3FPywdxP7A9t_8ZKRmM7WbIdSr4Effq2hBbQF1df4fDtywZsHnXnMoUp9n50sujaNv3Q21WVQsDH/s1600/DSC_0003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwl51mrA_aqgU8VCNTXOy8h6o9GPxuSSNFQglt-E5tarp4-gHfHA_GLbVCc4lLpnQr3FPywdxP7A9t_8ZKRmM7WbIdSr4Effq2hBbQF1df4fDtywZsHnXnMoUp9n50sujaNv3Q21WVQsDH/s320/DSC_0003.JPG" width="320" /></a></div>First of all, here's the quick and easy way to get into this tuber. Forget peeling it. Go for your largest sharpest knife and chop off four "sides" to get it into a boxy shape. Set it up on one of the flat sides and take off the top and bottom the same way so you're left with a nice square shape you can easily slice.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-QoNc85I8CJ8/T_t22Rki4FI/AAAAAAAADIE/Wr0Kc9wBWtY/s1600/DSC_0004.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="162" src="http://3.bp.blogspot.com/-QoNc85I8CJ8/T_t22Rki4FI/AAAAAAAADIE/Wr0Kc9wBWtY/s200/DSC_0004.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Keep what's left in the middle!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5u0tvmp22sA/T_t247oUHFI/AAAAAAAADIM/BLKSsyBKy90/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="248" src="http://3.bp.blogspot.com/-5u0tvmp22sA/T_t247oUHFI/AAAAAAAADIM/BLKSsyBKy90/s320/DSC_0011.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now cut into thin slices.</td></tr>
</tbody></table></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DxfpxwDFFXA/T_t269oQrxI/AAAAAAAADIk/0NmZ4EZaPdI/s1600/DSC_0016.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="243" src="http://2.bp.blogspot.com/-DxfpxwDFFXA/T_t269oQrxI/AAAAAAAADIk/0NmZ4EZaPdI/s320/DSC_0016.JPG" width="320" /></a></div><div><span style="background-color: white;">Stack the slices into manageable piles and cut down through the whole stack for julienned sticks. If you're starting to think you'll just skip the cutting and get out your grater, do resist! The jicama might withstand it but grate that cucumber and you'll have cucumber water on your hands and little else. Great to splash on your face but not so good for our slaw, ah...we'll just call it a salad instead.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmEJTz2ZVbaPH14Cf_himon4Z9Xew25NOdHHYkUzCZIMh4ovhtLvMvKYwvcj9XB8B4xhY3GGrRVUo8R4iVsxOBnpj97lVav5y_Ynj-1zxfuh1U6xyASepN_9vK6o3eM_cCQOjOwzkYIc9/s1600/DSC_0017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmEJTz2ZVbaPH14Cf_himon4Z9Xew25NOdHHYkUzCZIMh4ovhtLvMvKYwvcj9XB8B4xhY3GGrRVUo8R4iVsxOBnpj97lVav5y_Ynj-1zxfuh1U6xyASepN_9vK6o3eM_cCQOjOwzkYIc9/s320/DSC_0017.JPG" width="320" /></a></div>Finally, chop through the stacks one more time for inch or so length pieces. And it's time to match the cucumber to the jicama.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hRdFXoojHzkOgBHHcyImatgFA3IbUbQH71ms7If2RvGTorlvCTtvw1JqIhUZImRcN2VLASFlBisudb-7FqKhh5ib_7MaZZ3H2TtQkoCNww0jrFUQbROtqxHiGaCLajXEzcYaI-cAa1kW/s1600/DSC_0110.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hRdFXoojHzkOgBHHcyImatgFA3IbUbQH71ms7If2RvGTorlvCTtvw1JqIhUZImRcN2VLASFlBisudb-7FqKhh5ib_7MaZZ3H2TtQkoCNww0jrFUQbROtqxHiGaCLajXEzcYaI-cAa1kW/s320/DSC_0110.JPG" width="320" /></a></div>Peel and halve from end to end, then again across the middle. If there are lots of seeds, just scrape them out with a spoon so that what is left is firm flesh only. Stand the pieces on end and slice into thin flats that can be julienned into strips as we did the jicama. Again, resist the temptation to grate like a regular slaw, although you could slice in little half moons if you think that's simpler, you'll just loose some of the crunch that makes this salad so refreshing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUT2-cug5LEEWU8yOd-Oh_bZLvOmvPLolDKzsJo8D6RE-2WEA5C3reY3zM9DEDHFvHXRnx-gWwN7JB5MlaXpU0m1doDtQNCzsV_hS-OsE1iqQL0Jil9Ex9QBc-89leOtHWDyf5_xy8IFWH/s1600/DSC_0113.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUT2-cug5LEEWU8yOd-Oh_bZLvOmvPLolDKzsJo8D6RE-2WEA5C3reY3zM9DEDHFvHXRnx-gWwN7JB5MlaXpU0m1doDtQNCzsV_hS-OsE1iqQL0Jil9Ex9QBc-89leOtHWDyf5_xy8IFWH/s320/DSC_0113.JPG" width="320" /></a></div><span style="background-color: white;">Finally, the onion. Thinly slice and chop those strips into smaller sticks to match our other vegetables.</span><br />
You'll see here a bit of chopped green onion (scallion) that I decided to add as a garnish to the finished dish also, for good looks and a different onion flavor element.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-a8JCUhDVeRo/T_t283aSusI/AAAAAAAADI8/XgWJdQM5oXg/s1600/DSC_0032.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="278" src="http://3.bp.blogspot.com/-a8JCUhDVeRo/T_t283aSusI/AAAAAAAADI8/XgWJdQM5oXg/s320/DSC_0032.JPG" width="320" /></a></div><span style="background-color: white;">So, to the finished measure: 1 cup each of cucumber and jicama with 1/4 cup onion. You'll probably have more than enough to double this recipe, but to this measure of vegetables pictured, use the following recipe of vinaigrette initially:</span><br />
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<span style="background-color: white;">Whisk together 2 Tbs Rice Vinegar, 1 Tbs Olive Oil, 1 tsp each of Splenda and Red Chili Paste, and a pinch of salt. (Most every grocery stocks Rice Vinegar and Red Chili Paste with other Asian foods.)</span><br />
<span style="background-color: white;">Ri</span><a href="http://3.bp.blogspot.com/-fK-eVNon8GA/T_t2_PN9a-I/AAAAAAAADJE/qt5np9dfZxg/s1600/DSC_0035.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="313" src="http://3.bp.blogspot.com/-fK-eVNon8GA/T_t2_PN9a-I/AAAAAAAADJE/qt5np9dfZxg/s320/DSC_0035.JPG" width="320" /></a><span style="background-color: white;">ce Vinegar is very different in flavor than plain white vinegar or wine vinegar, having a hint of natural sweetness without adding carbs or calories. </span><br />
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Give it a taste before you pour: if<br />
you like more heat - add a little more chili paste, more sweetness - an extra dash of Splenda, if tangy is what you like - another splash of the vinegar.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQRIhigp-b5nE38Mzp88QmV3oTWuhkLNZtSrHkA7cCKv82el2t_H6lY_iKuOREIzAV86qhKiNDCUVk977Dtc0yEJIpwyomudgyejriEZbg8nRFWi3g5XE4Cy__5IwMG_DHj_JW5UxCzXs/s1600/DSC_0047.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQRIhigp-b5nE38Mzp88QmV3oTWuhkLNZtSrHkA7cCKv82el2t_H6lY_iKuOREIzAV86qhKiNDCUVk977Dtc0yEJIpwyomudgyejriEZbg8nRFWi3g5XE4Cy__5IwMG_DHj_JW5UxCzXs/s320/DSC_0047.JPG" width="320" /></a></div><br />
And now, the anointing of the salad: toss with only half the dressing for starters and then see how much you really need. I had plenty of extra vegetables and used all the dressing, but see what tastes best to you!<br />
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THE SHOPPING LIST<br />
1 large cucumber<br />
1 jicama<br />
1 small Vidalia onion<br />
(or purple onion)<br />
1 Scallion, green top only<br />
Rice Vinegar<br />
Red Chili Paste<br />
Olive Oil<br />
Splenda<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEl1AMzO4wPfs2GSVzGxPwWH8Sp2zwW4LRLzdemwqsDH5q2RSB0kBbTCf_z8is7OiMJCv6MwYP_oAlOK-ZeEl-lytCW2aw7YOJfl7PPRiLlndBKnsUT7oALC3fbMGC9MliqCDoJcgpafOM/s1600/summerfest2011.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEl1AMzO4wPfs2GSVzGxPwWH8Sp2zwW4LRLzdemwqsDH5q2RSB0kBbTCf_z8is7OiMJCv6MwYP_oAlOK-ZeEl-lytCW2aw7YOJfl7PPRiLlndBKnsUT7oALC3fbMGC9MliqCDoJcgpafOM/s200/summerfest2011.jpg" width="200" /></a></div>SummerFest at the Food Network website (FN Dish) is back! Once again, you'll find my foodie blogs on the Food Network along with other great food lovin' bloggers, offering up our best ideas for your Farmer's Market finds all summer long. Each week we'll be blogging together with the FN Dish to produce fabulous ways to enjoy your produce! This week, it's cucumbers. Check out these delicious ideas:<br />
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<div class="MsoNormal"><b><span style="font-family: "Calibri","sans-serif";">What's Gaby Cooking:</span></b> <a href="http://whatsgabycooking.com/cucumber-herb-and-pita-salad/" target="_blank"> Cucumber, Herb and Pita Salad </a><br />
<b><span style="font-family: "Calibri","sans-serif";">Ingredients, Inc.:</span></b> <a href="http://wp.me/ptHvn-94k" target="_blank">Easiest Cucumber Salad</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Virtually Homemade:</span></b> <a href="http://www.virtuallyhomemade.com/2012/07/cucumber-strawberry-cooler.html" target="_blank"> Cucumber Strawberry Cooler</a><br />
<b><span style="font-family: "Calibri","sans-serif";">From My Corner of Saratoga:</span></b> <a href="http://www.frommycornerofsaratoga.com/2012/07/food-networks-summer-fest-marinated.html" target="_blank"> Marinated Cucumber Salad</a><br />
<b><span style="font-family: "Calibri","sans-serif";">The Cultural Dish:</span></b> <a href="http://theculturaldish.blogspot.com/2012/07/pasta-with-roasted-shrimp-and-cucumbers.html" target="_blank"> Pasta With Roasted Shrimp and Cucumbers</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Daily*Dishin:</span></b> <a href="http://dailydishinblog.blogspot.com/2012/07/southern-benedictine-creamy-cucumber.html" target="_blank"> Southern Benedictine - Creamy Cucumber Spread</a><b><span style="font-family: "Calibri","sans-serif";"></span></b><br />
<b><span style="font-family: "Calibri","sans-serif";">Napa Farmhouse 1885:</span></b> <a href="http://napafarmhouse1885.blogspot.com/2012/07/want-recipe-for-cucumber-avocado-open.html" target="_blank"> Cucumber and Avocado Open-Face Sandwiches</a><br />
<b><span style="font-family: "Calibri","sans-serif";">And Love It, Too:</span></b> <a href="http://andloveittoo.com/?p=2384" target="_blank">Fermented Spicy Garlic-Dill Cukes and Zukes</a><br />
<b><span style="font-family: "Calibri","sans-serif";">FN Dish:</span></b> <a href="http://blog.foodnetwork.com/fn-dish/2012/07/no-cook-cucumber-recipes/" target="_blank"> No-Cook Cucumber Recipes</a><br />
<b><span style="font-family: "Calibri","sans-serif";">Cooking With Elise:</span></b> <a href="http://cookingwithelise.com/back-in-the-day-wedge-salad-with-cucumber-ranch-dressing/" target="_blank"> Wedge Salad With Cucumber-Ranch Dressing</a><br />
<b><span style="font-family: "Calibri","sans-serif";">The Sensitive Epicure:</span></b> <a href="http://thesensitiveepicure.blogspot.com/2012/07/chinese-style-cucumbers.html" target="_blank"> Chinese Style Cucumbers </a><br />
</div> </div>Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com2tag:blogger.com,1999:blog-182181329698991570.post-58009810051024994472012-06-19T12:40:00.002-04:002012-06-19T13:17:18.970-04:00Cool Cukes: 7 Minute Summer in a Jar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Tp6VaUQyWOEPLmesg5MVPbxnikdDU5u3zogiynLoASZLLl0xevOUC96ECIiuiC4lPAFDqzEa-Vu4D7aEuYTaHi8ftoM3Q2U3YiMGUMm8ucXZni7SyIi5akgSXXKybS2dPmXnzMedYN1w/s1600/summertime11+321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Tp6VaUQyWOEPLmesg5MVPbxnikdDU5u3zogiynLoASZLLl0xevOUC96ECIiuiC4lPAFDqzEa-Vu4D7aEuYTaHi8ftoM3Q2U3YiMGUMm8ucXZni7SyIi5akgSXXKybS2dPmXnzMedYN1w/s400/summertime11+321.jpg" width="351" /></a> </div>
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The perfect mix of sweet, tangy, little bit fiery, and fresh. The stuff my Nanny (read: grandma) always had in the fridge in summer as soon as the cucumbers were ripe in her Tennessee garden. My version is sweeter than it is tangy and has a spicy little bite from hot peppers. I use it as a topper for salads, a side dish at almost every meal, and on sandwiches all summer..except maybe PB&Js. This week the Farmer's Market yielded golden cucumbers and new red onions which made the wonderfully colorful jar on the right. And within 24 hrs it had a lovely pink hue from those onions.</div>
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**I originally posted this recipe on my <a href="http://dailydishinblog.blogspot.com/2011/07/cool-n-zesty-cukes-7-minute-summer-in.html" target="_blank"><i>Daily*Dishin</i></a> blog and it appeared in the Food Network Summerfest as well. I have altered the recipe to replace the sugar with Splenda and was so surprised at how good it tasted that I decided to include it here, especially since I am never without a jar in my fridge.**</div>
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I look for <u>smallish cucumbers</u> usually, but this long english cucumber (like the kind shrinkwrapped in the store) makes a really good choice because the seedy part is minimal and never mushy. The golden cukes turned out to be fairly green inside and quite seedy so I scooped that part with a spoon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtcd2xF8t2E7kEu_0EYsIKC8yKvA0O_WxinOZH3ojfwFn5hT5zBoFHvaBw7ysLVnUR_p-v3gbB0IecxQedA8sItic04mXaktj7AWqblxg4bgWL0spC5XjLGcjcD8kqdQimbpr6xlfreXD/s1600/summertime11+272.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtcd2xF8t2E7kEu_0EYsIKC8yKvA0O_WxinOZH3ojfwFn5hT5zBoFHvaBw7ysLVnUR_p-v3gbB0IecxQedA8sItic04mXaktj7AWqblxg4bgWL0spC5XjLGcjcD8kqdQimbpr6xlfreXD/s320/summertime11+272.jpg" width="256" /></a></div>
<a href="http://3.bp.blogspot.com/-bMN-3HLI35Y/TiMItqUCQsI/AAAAAAAAAWM/WNKMPjnTabU/s1600/summertime11+255.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="280" src="http://3.bp.blogspot.com/-bMN-3HLI35Y/TiMItqUCQsI/AAAAAAAAAWM/WNKMPjnTabU/s320/summertime11+255.jpg" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQeN7K5sttWjOO5kfwPJvIbyLLM0rPusy7jGfK3hNl0SiPkU6zxtfpjOtqjlqYvPaNDeOHCtwx7GMyhgfBg89RyP6LGTH5zvW8T5ycXnYA60sdWCd_uz0buUXdhQsrzjtkdBKNVYpDrHJ0/s1600/summertime11+278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQeN7K5sttWjOO5kfwPJvIbyLLM0rPusy7jGfK3hNl0SiPkU6zxtfpjOtqjlqYvPaNDeOHCtwx7GMyhgfBg89RyP6LGTH5zvW8T5ycXnYA60sdWCd_uz0buUXdhQsrzjtkdBKNVYpDrHJ0/s400/summertime11+278.jpg" width="297" /></a></div>
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<a href="http://4.bp.blogspot.com/-pLCMawmAVBo/TiMIxJYHejI/AAAAAAAAAWc/8YuIXZhYFkY/s1600/summertime11+288.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-pLCMawmAVBo/TiMIxJYHejI/AAAAAAAAAWc/8YuIXZhYFkY/s200/summertime11+288.jpg" width="170" /></a>I think these are best when <u>cut very thin</u>. A mandoline makes quick work of this step. I use my über cheap, ancient Ronco slicer-dicer gadget (set to #2, for anyone out there who is lucky enough to have one of these little baby dinosaurs lying around). Go ahead and <u>layer cucumbers alternating with onions in the jar before pouring on the liquid. Mix 1/4 cup Splenda and 1/4 cup water with 3/4 cup vinegar, good pinch of salt and pepper. I whisk this together but it really doesn't matter whether the sugar dissolves now or after you pour into the jar. It will all work out. </u></div>
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<tr><td class="tr-caption" style="text-align: center;">Ratio is 3 times as much vinegar as sugar.</td></tr>
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<u>Slowly pour the liquid until it is almost to the top. The cucumbers will release more juice and top it off within a few hours.</u> For the yellow cukes I used Champagne vinegar. You can try various others, but plain white is the standby.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJwx_cjdoaP9V8EGZK2rsrF29Mr_yAfO0D0JSq5W2NbQRdgWNVoQW2RnLbVlzw6ly5c8MnkQt0Le4MAivfrwASOjfI4Sy-C0wnArxaZBr44BanV1kqGmahdf_MCJGR74uoUFRQekaWphkb/s1600/summertime11+306.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJwx_cjdoaP9V8EGZK2rsrF29Mr_yAfO0D0JSq5W2NbQRdgWNVoQW2RnLbVlzw6ly5c8MnkQt0Le4MAivfrwASOjfI4Sy-C0wnArxaZBr44BanV1kqGmahdf_MCJGR74uoUFRQekaWphkb/s320/summertime11+306.jpg" width="211" /></a>I <u>add the peppers last</u> because they're easiest to get into place after the liquid. <u>Slip a butter knife into the jar to gently press back the vegetables and make room to slide the peppers in all around</u>. I know they're beautiful, but don't get too carried away unless you like it HOT! Because it's still a little early for fresh red peppers I used these dried Ancho Chiles which turn bright red again in the jar.</div>
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<a href="http://4.bp.blogspot.com/-7Tk3VMHgjnM/TiMIzrEeyYI/AAAAAAAAAWo/on7z5c6SlJQ/s1600/summertime11+309.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-7Tk3VMHgjnM/TiMIzrEeyYI/AAAAAAAAAWo/on7z5c6SlJQ/s320/summertime11+309.jpg" width="213" /></a>I added one more flavor element to this jar. It's a garlic scape, the top part of the growing garlic that is chopped off early in the season. These keep for ages in the fridge and I still had some from weeks ago. They impart a nice mild garlic flavor and look kind of interesting in the jar and not snakey at all, hmm. Some fresh dill goes in last right on the top. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyogtQ7_szMfX16bDuLVxFNI4UlhX1xH1h8djjLHL-9cLD9TD5Y1xhVnXHNUMvpDfA8GNUF6I3c9uowt1UpoSv8EAyWTDhZpWnGICs6hYz5kLakzYZ7huo6njZnNE8sTW7kqIUnYRViDd/s1600/summertime11+310.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyogtQ7_szMfX16bDuLVxFNI4UlhX1xH1h8djjLHL-9cLD9TD5Y1xhVnXHNUMvpDfA8GNUF6I3c9uowt1UpoSv8EAyWTDhZpWnGICs6hYz5kLakzYZ7huo6njZnNE8sTW7kqIUnYRViDd/s320/summertime11+310.jpg" width="320" /></a>I only had a little to add this week, but the more the merrier, if you have plenty. Give these a day to flavor up and have at 'em! They only get better and better as the days go by, not that you can expect them to last very long.</div>
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If you're following the <a href="http://rickandjanburke.tsfl.com/" target="_blank">Take Shape For Life </a>program, you may find as I did that these are a great appetite suppressant for some reason. I often have a small dish (maybe 1/4 cup - so only half a veg serving) if dinner is running late or I'm hungry and in the midst of preparing a big meal. </div>
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<u>THE SHOPPING LIST</u></div>
<u>4-6 small cucumbers</u><br />
<u>1 vidalia onion</u><br />
<u>fresh dill</u><br />
<u>Splenda</u><br />
<u>vinegar</u><br />
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<span id="goog_228916812"></span><span id="goog_228916813"></span>Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-182181329698991570.post-68848363442491144292012-06-19T12:27:00.002-04:002012-06-19T12:27:53.218-04:002 Minute French Green Beans<div class="separator" style="clear: both; text-align: center;">
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When dinner is ready and you still need a green veg on the side, this is your dish!<br />
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<a href="http://3.bp.blogspot.com/-ZaOVjD52Pr0/T9Aa5npplUI/AAAAAAAAC5Y/H35u7PJ8Dg0/s1600/DSC_0096.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-ZaOVjD52Pr0/T9Aa5npplUI/AAAAAAAAC5Y/H35u7PJ8Dg0/s320/DSC_0096.JPG" width="320" /></a> I try to keep these fresh french green beans on hand all the time. They're quick, easy, and delicious with or without any extras. Most groceries stock them near the fresh bagged vegetables, often with the type that can be steamed in the bag. And that's exactly what you can do with these, we just usually need a serving or two instead of an entire bag.<br />
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Although these are labeled as "trimmed" (and I'm putting that in quotes because they're not), it's only the stem end that's trimmed and I like to get rid of the other end too. The easiest way to do this is to trim up a handful at a time with kitchen shears. And if you're not using kitchen shears, try a pair! get the type that come apart in the middle so you can throw them in the dishwasher. I have at least 4 pair in my kitchen because I use them constantly to cut up raw meats, trim vegetables, open bags, clip flower stems...you'll find endless uses for these.<br />
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A quick way to judge how to end up with a single 1/2 cup serving after they're cut is like this. That's about a 2-1/2" diameter handful.<br />
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And don't put down your shears yet! Cut through the whole handful of beans in one or two inch lengths for bite size pieces. <br />
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Now into the bowl, top it with stretch wrap and give it 2 minutes* in the wave. They'll be perfectly done, no need for water or anything else. OK, spritz with a bit of I Can't Believe it's Not Butter if you're not the vegetable purist! <br />
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*For 3-4 Servings they'll need about 4 minutes wave time.Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-182181329698991570.post-16973082775219092342012-06-11T23:31:00.001-04:002012-06-19T13:21:09.246-04:00Southern Yellow Squash<div class="separator" style="clear: both; text-align: center;">
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There's something wonderful that happens to plain old yellow squash when you give it a slow saute and a good bit of pepper. I've said before that every southern cook knows the secret of finely ground black pepper. Some of the best whole baked chicken I've ever eaten is simply cooked quite high with lots of pepper and salt, basted in its own juices. But that's another blogpost, another day...let us return to the squash at hand.<br />
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For two to three smallish squashes I use 1/2 a vidalia onion, sliced thinly, not diced. As for the squash, they need to be fairly thin too and I usually do mine with the Ronco slice-o-matic but feel free to wield a knife or pull out your own mandoline slicer.<br />
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When you have an array of lovely yellow disks like this, you're ready to start.<br />
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Use a non-stick skillet over low-med heat and hit it with a light spray of Pam or just a bit of olive oil. Go ahead and give it a good salt and peppering now since the salt will help the vegetables give up moisture promptly and keep them from sticking also. This little trick allows you to use minimal to zero cooking fats. Give it a stir every 5-6 minutes just to be sure and in about 15-20 minutes they should look like this:<br />
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If you've cut a thicker slice it may take up to 30 minutes for a nice finish. When they are done they should be nicely browned and melt-in-your-mouth tender!<br />
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**For the <a href="http://rickandjanburke.tsfl.com/" target="_blank">Take Shape for Life</a> lean eaters out there, you can skip the olive oil completely if you're not having the leanest meat for dinner or don't have fat servings left for the day. The squash will still be delish!Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com1tag:blogger.com,1999:blog-182181329698991570.post-23466583878924415742012-06-06T11:34:00.000-04:002014-01-21T17:43:46.822-05:00Fast Prep-Slow Cook Buffalo Chicken<br><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/AVvXsEjFAtjE09kqJp8zmhf3rIzDwi_g3gSXFl98q8jouJmEEit8dHdXYaWKTJ4fHKchOh77FoYmsNoELSO-zUTfc4DWE-3PXLmTw_teeeZyRPnkLikjcD7MrzB_y259TAv5OwYTFwZE8Pt6Z4m7/s1600/DSC_0087.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAtjE09kqJp8zmhf3rIzDwi_g3gSXFl98q8jouJmEEit8dHdXYaWKTJ4fHKchOh77FoYmsNoELSO-zUTfc4DWE-3PXLmTw_teeeZyRPnkLikjcD7MrzB_y259TAv5OwYTFwZE8Pt6Z4m7/s400/DSC_0087.JPG" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/tastyrecipesanyonecanfollow/fast-prep-slow-cook-buffalo-chicken" target="_blank">(Printable Recipe)</a></i></td></tr>
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This is the all the flavor of buffalo style hot wings in a nice lean chicken breast. In less than 10 minutes you can have this completely ready to cook in the crockpot and just walk away. I like to make this on a busy day and dinner will be instantly ready if I add a cup of <a href="http://deliciouslean.blogspot.com/2012/05/easy-and-tasty-roasted-vegetables.html" target="_blank">Easy and Tasty Roasted Vegetables</a> from a big batch made earlier in the week. This is also delicious as a lean protein addition to green salad and you can skip the dressing for sure if you add a little of the spicy cooking juices. <br>
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Besides a 2.5 to 4 lb. bag of frozen chicken, this is all you need: one whole bottle of Frank's Red Hot Original Sauce, 1/2 an Onion, 3/4 stalks of celery and one packet of Hidden Valley Original Ranch seasoning.<br>
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While you're getting everything else ready, put the chicken breasts (or tenders, as I have here) in a colander and run cool water over all. We're not trying to thaw them, just rinse off any ice crystals or ice coating on them to keep extra liquid out of the crockpot. I'm always suspicious of ice crystals carrying a "freezer flavor" too. But maybe your freezer has a fabulous flavor and you want to keep your crystals, feel free to do so.<br>
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Now for the flavors that will give us that hot wing feeling: layer the sliced onion and celery on the bottom of the crockpot.<br>
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In a measuring cup, whisk together all of the hot sauce (yes, an entire bottle) with the packet of ranch seasoning. <br>
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Add the chicken, still frozen is just fine, and pour the dressing over all. Lots more liquid will be made as it cooks. Cover and cook about 4 hours on high or 6 hours on Medium/Low. I you need to cook it longer because you'll be gone, use large chicken breasts which take longer to cook before they start getting tough. These little chicken tenders really get done in the minimum time.<br>
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If you're on the <a href="http://rickandjanburke.tsfl.com/" target="_blank">Take Shape for Life Plan</a>, you could also have a small portion of this chicken for lunch, shredded as a spicy chicken salad. Add some chopped celery and just a little minced onion and 1 Tbs of a low carb ranch dressing or Miracle Whip Light and serve with Medifast Multi-Grain or Garden Veg Snack Crackers. We get at least 3 or 4 different meals from one batch of this chicken.<br>
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THE SHOPPING LIST<br>
2/5-3 lb. bag of frozen chicken breasts or tenders<br>
12 oz bottle of Frank's Red Hot Original Sauce<br>
1/2 Onion,<br>
3/4 stalks of celery<br>
One packet of Hidden Valley Original Ranch seasoningJan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com3tag:blogger.com,1999:blog-182181329698991570.post-58591338670404226852012-06-05T14:58:00.001-04:002012-09-12T14:16:35.679-04:00Mongolian Beef Too Good to Be Legal<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/AVvXsEiknlN3aVCmKbIX8RxnPeQ-UIoQjC8Alza6r5dcpT8al-bvAF7XCa1SI8-C8X4EqAPFa6GWFrhFaKKsgDs-MyH_Rp7HqynhBuU8K7Ye-QOS8MlydkeEb6xTaDfANAobrjHwcMcb8lwzaHrt/s1600/MongBf.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknlN3aVCmKbIX8RxnPeQ-UIoQjC8Alza6r5dcpT8al-bvAF7XCa1SI8-C8X4EqAPFa6GWFrhFaKKsgDs-MyH_Rp7HqynhBuU8K7Ye-QOS8MlydkeEb6xTaDfANAobrjHwcMcb8lwzaHrt/s400/MongBf.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://sites.google.com/site/tastyrecipesanyonecanfollow/mongolian-beef-to-good-to-be-legal" target="_blank"><i>(Printable Recipe)</i></a></td></tr>
</tbody></table>If you love PF Chang's Mongolian Beef, you're going to love the perfect taste of this super lean, carb light version. The original is fantastic but requires a good bit of brown sugar to get it there. This recipe avoids that while keeping all the flavor. Don't be lured by the brown sugar version of Splenda - it's just brown sugar with Splenda mixed in and that just doesn't work if you're trying to eliminate sugar altogether! However, brown sugar is made with white sugar and molasses, so using one small tsp of molasses goes a long way toward replacing that flavor element in this dish. Yes, it is a natural sweetener but nothing like refined sugar. Molasses is one of the few sweet things that is good for your body. It has a low glycemic index, it's loaded with beneficial minerals, and it actually helps your body absorb calcium. Enough lesson time. Let's cook.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">We're going to start and end with a marinade. So to begin, pour up a cup of Soy Sauce and 1/2 cup water. Add a couple of pressed garlic cloves, the tsp or 2 of molasses, 2 TBS of plain Splenda, and fine grate/rasp about 2" of fresh peeled ginger. I keep fresh ginger in the freezer so it's always on hand and can easily be grated frozen. The addition of 1 Tbs Mirin (rice wine) makes it even better. Look for it near the soy sauce and Asian brand products in any grocery. We're going to use half this mixture to marinate a flank steak and half of it we'll save for the finishing sauce. Don't pour all of it on the flank steak intending to strain it off later because you'll be surprised how much the meat absorbs!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiez3jQdYPk4W-baQN0lVtqUsDs25lmOUwTB_6BtE0goYzh5i5OflTmfXShS6F7TY2W6TgPUyHe_qlXHnu5ief7HQkvsfktshbg-6y-Z0BktmbfS11s8T5sU6p23daavECLZBOqt5uKnVCT/s1600/TSFL+Foods+080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiez3jQdYPk4W-baQN0lVtqUsDs25lmOUwTB_6BtE0goYzh5i5OflTmfXShS6F7TY2W6TgPUyHe_qlXHnu5ief7HQkvsfktshbg-6y-Z0BktmbfS11s8T5sU6p23daavECLZBOqt5uKnVCT/s320/TSFL+Foods+080.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Now, the trick to cutting flank steak the right way, across the grain, and getting it really thin is this: put it in the freezer until it just begins to get stiff, not hard frozen or you'll never get a knife through it. If you have an electric knife this job will fly!<br />
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Lay the knife at an angle across the grain, cut about 1/4" thin, then cut those pieces into squares about 2x2, so it will cook fast enough without toughening up as it browns. Now marinate all those cut pieces in a plastic bag for a couple of hours.<br />
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When ready to cook I spray a big skillet with Pam or just barely coat with olive oil. Grab a handful of the beef, squeeze out the marinade, then brown the meat on medium high heat with space in between every piece so they won't just steam in the released juices. That brown coating is so much of the flavor in this recipe. I flip every piece separately to get a good brown but watch closely and take them out just as soon as they're cooked through. This is the closest way to imitate wok fried beef with oil, without using the oil.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PgWujP-o91Y/T8J6TTaV3zI/AAAAAAAACzE/TColh4QkSjU/s1600/TSFL+Foods+097.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-PgWujP-o91Y/T8J6TTaV3zI/AAAAAAAACzE/TColh4QkSjU/s320/TSFL+Foods+097.jpg" width="320" /></a></div>By the second or third pan full you can see how nicely the dark fond is developing on the bottom of the pan. Adjust the heat a bit lower if this starts to darken too much. And each time you add a piece of meat and it immediately releases some juices, push it around to let those juices bring up the fond to brown the meat. Flavor, flavor, flavor!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XMEIyR_N6Pg/T8J6V1hydAI/AAAAAAAACzc/cNbfg9eY9r0/s1600/TSFL+Foods+116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-XMEIyR_N6Pg/T8J6V1hydAI/AAAAAAAACzc/cNbfg9eY9r0/s320/TSFL+Foods+116.jpg" width="320" /></a></div>As soon as the last meat comes out of the skillet, pour in the remaining marinade and 1/2 cup water and bubble it on high, scraping the bottom well. Add a big handful of green onion tops now. (Use one bunch of green onions and cut the green tops into 2-3" pieces. Save the white part for another recipe.) Let those soften up as the sauce boils down for maybe 4-5 minutes. I like to thicken the sauce for the last few minutes with a spoonful of cornstarch dissolved in about 1/4 c of water. Pour this over the beef and prepare to swoon!<br />
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THE SHOPPING LIST<br />
1 Flank Steak <br />
<div style="display: inline;">1 cup Soy Sauce</div><div style="display: inline;"><br />
</div><div style="display: inline;">2 Cloves Garlic</div><div style="display: inline;"><br />
</div><div style="display: inline;">2 tsp molasses</div><div style="display: inline;"><br />
</div><div style="display: inline;">2" fresh peeled ginger</div><div style="display: inline;"><br />
</div><div style="display: inline;">2 Tbs Splenda</div><div style="display: inline;"><br />
</div><div style="display: inline;">1 Tbs Mirin (rice wine)</div><div style="display: inline;"><br />
</div>1 bunch green onions (scallions)Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com2tag:blogger.com,1999:blog-182181329698991570.post-83917706754229715032012-06-04T14:55:00.003-04:002012-06-11T12:50:38.496-04:00Naked Taco Salad<div class="separator" style="clear: both; text-align: center;">
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Taco Salad doesn't have to be the 770 calorie/10 Fat Gram version you'll find at Taco Bell - and that's the "light" one! This lean and green Taco Salad is loaded with flavor and crunchy with red pepper strips. Topping it with a good brand of fresh salsa can help you skip the sour cream or other dressing altogether and not really miss it. Naked of dressing you can really appreciate the fresh veg flavors. And, in spite of my awkward syntax, I'm talking about the salad now, not you being naked of dressing, that is. </div>
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Can you tell we eat a lot of tacos? To heck with those little packets of seasoning when you can buy it in the jumbo shaker along with salsa by the quart. </div>
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<tr><td class="tr-caption" style="text-align: center;">Pack it in for a good full 1 cup serving.</td></tr>
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Now, top with some fresh red bell pepper slices or dice, taco meat, and add your favorite salsa. If you've never tried fresh salsa instead of salsa in the jar, you'll be amazed at how much better the flavor can be. Many supermarkets sell it near the produce.<br />
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*If you're following the <a href="http://rickandjanburke.tsfl.com/" target="_blank">Take Shape for Life</a> program this is a great way to get one of your three vegetables for lunch along with 1/4-1/2 of your lean protein allowance. That still leaves some lean meat and 2 vegetables for dinner, which is how we enjoy splitting it up. <br />
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<br /></div>Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-182181329698991570.post-91967441391795068682012-05-31T12:16:00.000-04:002012-06-11T12:50:55.879-04:00Snappy Fast Fresh Asparagus<div class="separator" style="clear: both; text-align: center;">
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Ah, when asparagus is in season I want it to come to my plate every night! It's easy enough to make quickly in several ways. Simmer in a skillet with an inch or so of water for about 10 minutes, drain, and roll around in the skillet with a spray of Pam and a shake or two of oregano or thyme or tarragon to finish it off. Or there are a few other good methods, if you do it right, and you won't be surprised when I say roasting or grilling. The trick to getting it right is just in the timing.<br />
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Pam spray or lightly oil a large pan so the asparagus will lay flat in one layer.<br />
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Sprinkle of salt and pepper and any of the above herbs, if you like. Now pop them into a 350 oven and watch it! I would check back in about 10 minutes and shake the pan to roll them around a little. If they're skinny stalks they'll may already be done. You're just looking for them to be tender enough to cut with a fork, not beginning to shrivel or they will be on the way to chewy and ready to throw out instead of eat. This is the same guideline for grilling. Asparagus does best on the grill wrapped in aluminum foil with some holes poked into the pack to let a little smokey flavor in but keep the moisture from going out. Don't leave them on the grill long, same rule for checking as above, depending on how hot your grill is. Taste test. If you close your eyes involuntarily, they're ready.Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-182181329698991570.post-60015423765991512542012-05-30T13:31:00.000-04:002016-10-03T14:15:09.787-04:00All Your Veggies in One Soup<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><i> </i><a href="https://sites.google.com/site/tastyrecipesanyonecanfollow/all-your-veggies-in-one-soup" target="_blank"><i>(Printable Recipe)</i><i> </i></a></td></tr>
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If you're looking for a scrumptious way to pack your daily diet with plenty of vegetables, this is it. It's spicy, savory, loaded with flavors, and the fresh vegetables are cooked just long enough to still taste great. And this soup is so filling I often have it as a snack to stave off the cravings for carb loaded late-night junk that just leaves me wanting, well, more carb loaded late-night junk. Best of all, you'll burn as many calories digesting all these high fiber veggies than the total calorie count of one cup!</div>
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Start with the mix of vegetables you like best. For me, this is the perfect blend. Crunchy celery and onion, sweet red pepper, dense broc and cauliflower, and plain white cabbage which will only cook long enough to sweeten and soften somewhat - not long enough to turn stinky. If you're wondering about those broccoli stalks, I meant for those to be in there! Not a mistake. I never toss a broccoli stalk because they can be peeled and sliced into little crunchy rounds that are a bit like a water chestnut without the carbs. A wonderful extra in stir-fries or soups or even salad.<br />
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<a href="http://4.bp.blogspot.com/-FuwIBYiL4UQ/T7AdGXqCdcI/AAAAAAAACq8/q8Q-zZTala4/s1600/Cheaters+Chicken+and+Dumplings+197.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="302" src="https://4.bp.blogspot.com/-FuwIBYiL4UQ/T7AdGXqCdcI/AAAAAAAACq8/q8Q-zZTala4/s320/Cheaters+Chicken+and+Dumplings+197.jpg" width="320" /></a>Voila. Here's everything taken down to bite size. If you've done the <a href="http://deliciouslean.blogspot.com/2012/05/weekly-veg-prep.html" target="_blank">Weekly Veg Prep</a> this part will be a snap. Now, for the souping.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvzPx2hJNBKZS_eg3twqxJD2HoJaO0Ony5kEuim4dv37Dnq0QlhWAGU6jeNSqdlWqxTABGnWnxTkXB21SzpZ1DuRKIvPFOgSDlVvozI7PjRP90yeM2cL4MTFOwzOmiXTkYqHeJPi9OyEg/s1600/Cheaters+Chicken+and+Dumplings+201.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvzPx2hJNBKZS_eg3twqxJD2HoJaO0Ony5kEuim4dv37Dnq0QlhWAGU6jeNSqdlWqxTABGnWnxTkXB21SzpZ1DuRKIvPFOgSDlVvozI7PjRP90yeM2cL4MTFOwzOmiXTkYqHeJPi9OyEg/s400/Cheaters+Chicken+and+Dumplings+201.jpg" width="300" /></a>I like my soup good and spicy but you can tone it down by using plain diced tomatoes rather than Rotel with Green Chilies. Oh, give a try at least once with the spicy heat and see what you think before you just give up. It may just be the best vegetable soup you ever ate. I use two of these 2-quart cartons of chicken stock, 1-2 cans of Rotel, and one or two tablespoons of Better Than Bouillon Chicken Base to enrich the flavor. Soup bases are the secret of many a restaurant chef. There is no comparison at all to bouillon. Word of Warning, however! Not all soup base is created equal. Many are hardly more than lard. If you don't find this brand in your store try to find Minor's. Read the label on any others and run from those that are made with anything other than pure, mostly chicken ingredients. Dissolve the thick base in a little hot water and whisk it well before adding to your soup so it will disperse well into the mix.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidcydgZ_vgBWxvDouQrh7b9yXZBQ7M_8iV2g8389-2fz3H1GQpMPfoIrUtTEOVGsYquXOi4SJcgKPOOzrl8oNqI-aOFas1yWktSE62QD0At9jVWrfwKd5EzhlBuIuikjNLqQiHxw286jzm/s1600/Cheaters+Chicken+and+Dumplings+207.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidcydgZ_vgBWxvDouQrh7b9yXZBQ7M_8iV2g8389-2fz3H1GQpMPfoIrUtTEOVGsYquXOi4SJcgKPOOzrl8oNqI-aOFas1yWktSE62QD0At9jVWrfwKd5EzhlBuIuikjNLqQiHxw286jzm/s320/Cheaters+Chicken+and+Dumplings+207.jpg" width="320" /></a>Now for the rest of the seasonings. I told you this was a flavorful soup! Don't quake, these are all common ingredients that you'll probably have in your pantry even if you only cook occasionally. Add 1-2 Tbs each of soy sauce, oregano, basil. One teaspoon of chili powder, onion powder, and a 1/2 tsp of garlic powder. I like to use smoked garlic powder when I can find it. The tablespoon of white stuff is Splenda, not sugar, and don't leave this out. It balances all the spicy ingredients while enhancing the other spices. You may even want to add a second or third tablespoon of it when you taste the soup. You won't need salt because the soup base provides enough.</div>
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<a href="http://4.bp.blogspot.com/-8mxmfKqeVeI/T7AdAwN_05I/AAAAAAAACqU/EEj5vxWjw58/s1600/Cheaters+Chicken+and+Dumplings+176.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-8mxmfKqeVeI/T7AdAwN_05I/AAAAAAAACqU/EEj5vxWjw58/s320/Cheaters+Chicken+and+Dumplings+176.jpg" width="320" /></a>Lastly, give it a nice fat clove of pressed garlic and let the simmering begin. In about 30 minutes, soup's on. But don't cook any longer than necessary for vegetables to be tender crisp or nutrients and flavor will be lost! Enjoy a cup as snack or with a meal of salad and lean protein. If you have leftover lean taco beef or chicken, add a few ounces to the soup for a nice filling lunch. </div>
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*For those on the <a href="http://rickandjanburke.tsfl.com/" target="_blank">Take Shape for Life</a> program, top this soup with some crunchy White Cheddar Crisps instead of croutons. Delish!</div>
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THE SHOPPING LIST:</div>
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1 Can Rotel</div>
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1 Onion</div>
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1/2 Red Bell Pepper</div>
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1 small Zucchini</div>
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Half head of Broccoli, including stems</div>
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1-2 cups Cauliflower florets</div>
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3 stalks Celery</div>
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1 Tbs Oregano</div>
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1 Tbs Basil</div>
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1 tsp Chili Powder</div>
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1/2 tsp Garlic Powder</div>
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1-3 Tbs Splenda (to taste)</div>
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Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com1tag:blogger.com,1999:blog-182181329698991570.post-52933619241085077532012-05-28T15:21:00.001-04:002012-06-11T12:54:14.386-04:00Easy and Tasty Roasted Vegetables<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit855YfFkA22tzGz6YKmoroCESKZk5Oi4lchuUNtL9_nT_xzYd5vxuQ2wfwMDGckgCe_VeAV2Phw-qUrh_bPcozbfbOuQuaeojgQXsncrCiJZe9Buzk147xL2mGNmgfcSEYo60sjy3TwHz/s1600/DSC_0085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit855YfFkA22tzGz6YKmoroCESKZk5Oi4lchuUNtL9_nT_xzYd5vxuQ2wfwMDGckgCe_VeAV2Phw-qUrh_bPcozbfbOuQuaeojgQXsncrCiJZe9Buzk147xL2mGNmgfcSEYo60sjy3TwHz/s400/DSC_0085.JPG" width="400" /></a></div>
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Roasting vegetables is the easiest possible way to enrich their flavors with nothing added but heat and a bit of salt and pepper. Everything becomes tender and natural sugars caramelize. Cauliflower sweetens and improves in a way that's hard to describe - I'll just say that I rarely chose to eat cauliflower before trying it roasted and now it's one of my favorites.</div>
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<a href="http://1.bp.blogspot.com/-Qk7ipWgVyDc/T8Ux3Jriz4I/AAAAAAAAC10/iPGEZUooM0w/s1600/DSC_0022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="273" src="http://1.bp.blogspot.com/-Qk7ipWgVyDc/T8Ux3Jriz4I/AAAAAAAAC10/iPGEZUooM0w/s320/DSC_0022.JPG" width="320" /> </a>Roasting at 350, the vegetables will be ready in around 30-40 minutes. If you do a <a href="http://deliciouslean.blogspot.com/2012/05/weekly-veg-prep.html" target="_blank">Weekly Veg Prep</a> like I do, you can have this in the oven in about 10 minutes and work on a main dish while it cooks.</div>
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<a href="http://3.bp.blogspot.com/-OeZ57wpuR5c/T8Ux3udxt6I/AAAAAAAAC18/COnUDjnhop0/s1600/DSC_0027.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-OeZ57wpuR5c/T8Ux3udxt6I/AAAAAAAAC18/COnUDjnhop0/s320/DSC_0027.JPG" width="320" /></a>Stack up a few handfuls of those pre-sliced squashies and give them a quick criss cross cut or just halve them.</div>
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<a href="http://2.bp.blogspot.com/-7BF7V2Bfcqs/T8Ux60nC-VI/AAAAAAAAC2c/DwDzkFRjm6g/s1600/DSC_0045.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="145" src="http://2.bp.blogspot.com/-7BF7V2Bfcqs/T8Ux60nC-VI/AAAAAAAAC2c/DwDzkFRjm6g/s200/DSC_0045.JPG" width="200" /></a><a href="http://1.bp.blogspot.com/-9bQ8_nADQwg/T8Ux40YrV6I/AAAAAAAAC2E/qwZm5M0--iw/s1600/DSC_0030.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-9bQ8_nADQwg/T8Ux40YrV6I/AAAAAAAAC2E/qwZm5M0--iw/s320/DSC_0030.JPG" width="320" /></a>Rinse the cauliflower and broccoli along with any other vegetables not pre-washed during the weekly veg prep (because I'm sure you're on the path to eating more veggies and having them ready will lead you straight down the green path you seek, oh health guru). Chop half an onion and 5 or 6 strips of red pepper. Also, I like to pull the broc and cauliflower pieces into smaller bits that will cook as quickly as the pepper and squash. </div>
<a href="http://1.bp.blogspot.com/-nUkJtG4MYCg/T8Ux5uEQcMI/AAAAAAAAC2M/p3KTNn_wrG4/s1600/DSC_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-nUkJtG4MYCg/T8Ux5uEQcMI/AAAAAAAAC2M/p3KTNn_wrG4/s320/DSC_0035.JPG" width="253" /> </a><br />
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<a href="http://2.bp.blogspot.com/-OpGRBCotuFY/T8Ux7qO8sVI/AAAAAAAAC2k/94DenOPX2Sk/s1600/DSC_0046.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-OpGRBCotuFY/T8Ux7qO8sVI/AAAAAAAAC2k/94DenOPX2Sk/s320/DSC_0046.JPG" width="288" /></a> Now, into the bowl with the rest of you veg bits and let's anoint this lot with a tablespoon of good tasting and good-for-you olive oil. Getting the right olive oil sometimes takes a few tries. If it's strong and objectionable, try again until you find a nicely flavored olive oil. I like the Costco Kirkland brand oil that has the year of pressing right on the front label like a wine. Lucini and Colavita are both good supermarket brands also. They may not be cheap, but you'll only be using this oil sparingly and it will last! Better to have a good flavor. </div>
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<a href="http://3.bp.blogspot.com/-BTmVaOn41hI/T8Ux8WnQOPI/AAAAAAAAC2s/3k6InQb2N78/s1600/DSC_0051.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-BTmVaOn41hI/T8Ux8WnQOPI/AAAAAAAAC2s/3k6InQb2N78/s320/DSC_0051.JPG" width="320" /></a>Give it all a good toss around to lightly coat everything well so nothing sticks or burns in the oven.</div>
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<a href="http://2.bp.blogspot.com/-eqJK9C-7gqc/T8Ux6fmc-cI/AAAAAAAAC2U/ljqAGN5zGFg/s1600/DSC_0042.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-eqJK9C-7gqc/T8Ux6fmc-cI/AAAAAAAAC2U/ljqAGN5zGFg/s320/DSC_0042.JPG" width="320" /></a>One last element. I like to grate some sweet Vidalia onion over all on a really fine grater that mainly produces juice and pulp. Just a tablespoon or so is enough. You don't really taste onion in the finished dish, just good seasoning. The only other seasoning you need is a little salt and a good hearty shake of pepper. I say that all the time, I know.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1fjqldj6KQGG0-8DGR84bkMC7fxBe3oO86HpWBGzIoWG128YqMHlEnlO5rjo-n_CTkkU5FfwQ-5MLoHKFMwVGiPz_1HLrNVzoTI8mqvO-wjsvAFR8sI-8-AwNWuPFw99SxTCRCsCC5kI/s1600/DSC_0069.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="278" src="http://4.bp.blogspot.com/-d_vRN7J_5ts/T8Ux-pIk0WI/AAAAAAAAC28/JtcmyNP2FVA/s320/DSC_0067.JPG" width="320" /></a>And it's ready to go. I give it a check and turn everything with a big metal spatula at about 15 minutes or so and take it out when you begin to see a little browning here and there. Taste a little bite to be sure the harder vegetables are cooked through. I make a big pan like this at least once a week so there will be plenty for several days. I've even added a scoop to pre-made soups or salads.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1fjqldj6KQGG0-8DGR84bkMC7fxBe3oO86HpWBGzIoWG128YqMHlEnlO5rjo-n_CTkkU5FfwQ-5MLoHKFMwVGiPz_1HLrNVzoTI8mqvO-wjsvAFR8sI-8-AwNWuPFw99SxTCRCsCC5kI/s1600/DSC_0069.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1fjqldj6KQGG0-8DGR84bkMC7fxBe3oO86HpWBGzIoWG128YqMHlEnlO5rjo-n_CTkkU5FfwQ-5MLoHKFMwVGiPz_1HLrNVzoTI8mqvO-wjsvAFR8sI-8-AwNWuPFw99SxTCRCsCC5kI/s320/DSC_0069.JPG" width="320" /></a>I think you'll be roasting veggies so often now that you might want to change it up and try some of these other seasonings I've experimented with and enjoyed. Most of the time salt and pepper is fine for me. But all of these are good too</div>
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THE SHOPPING LIST:</div>
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2 Cups Broccoli Florets (1 small head)</div>
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2 Cups Cauliflower Florets (1/3-1/2 head)</div>
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1/2 Onion</div>
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1/2 Red Bell Pepper</div>
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1/2 Yellow Squash</div>
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1/2 Zucchini</div>
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1 Tbsp Olive Oil</div>
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<br /></div>Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-182181329698991570.post-83699012397957858392012-05-22T23:38:00.000-04:002012-06-11T12:56:36.406-04:00The Weekly Veg Prep<div class="separator" style="clear: both; text-align: center;">
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I want to make it as easy as possible to get fresh vegetable servings every day so I take about 30 minutes each week as I soon as I get home from the grocery or Farmer's Market and prep all the vegetables before I put them up. This way they're ready in bags for me to grab a handful to stir-fry, roast, or throw on a salad. It's quick and easy to make any veg recipe or my every week favorite: <a href="http://deliciouslean.blogspot.com/2012/05/all-your-veggies-in-one-soup.html" target="_blank">All Your Veggies in One Soup</a>. </div>
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From this wholesome stack of greens (and yellows and reds) I toss the peppers and squash into a colander and give them a good spray down with Veggie Wash to dissolve the evil waxes often applied before shipping. If you're lucky enough to be buying from a farmer who is bringing these right from his field, then a quick scrub with water is all you need. I don't wash the cauliflower or broccoli till later when ready to use because I don't want them to deteriorate from any moisture left behind. This problem is easy to avoid with the peppers and squash because they're easy to dry. Too many nooks and crannies in the broc, baby.</div>
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To quick slice the squash I use my ancient Ronco slice-o-matic. There are plenty of newer mandoline style slicing devices everywhere from Walmart to Bed, Bath, and Beyond. You don't have to search eBay for an awesome replica of my supercool Ronco slicer-dicer. It doesn't really dice. That just sounded fun to say. </div>
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For the peppers, I cap and seed them and slice in thin strips about 1/4" and bag separately. </div>
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This is a lovely green cauliflower. My market also carries the yellow and purple cauliflower and when I get over my suspicions about it I'll try some. Here's a quick<a href="http://dailydishinblog.blogspot.com/2011/10/tender-roasted-cauliflower.html" target="_blank"> link</a> with pictorial assistance on how to take this big fat baby down in a flash so it's ready to bag up too. (That link will take you to my other food blog and bonus instructions for making roasted cauliflower - go easy on the olive oil and it will count as a healthy lean veg, but, ummm, don't linger over there for long!) </div>
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And, here you go - a great stash of ready vegetables to start off a healthy week! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBi8JqgPoOCOANNwmmlAraUal_G_hpv5FiUxrX8bcUuzTFpriG_4vAaDuhMx_yFOBVgWig_bfEe1RYdEk5_3DgOvjKuBAcsOkFq4-oOvCh8oZcShvFS7YLIMLTYenruyFC1Y9cbSJDVBo/s1600/DSC_0062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBi8JqgPoOCOANNwmmlAraUal_G_hpv5FiUxrX8bcUuzTFpriG_4vAaDuhMx_yFOBVgWig_bfEe1RYdEk5_3DgOvjKuBAcsOkFq4-oOvCh8oZcShvFS7YLIMLTYenruyFC1Y9cbSJDVBo/s400/DSC_0062.JPG" width="400" /></a></div>
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For those on the <a href="http://rickandjanburke.tsfl.com/" target="_blank">Take Shape for Life</a> program, remember there are many other vegetables choices! These just happen to be my favorites and a good mix of yellow, green, red, white...you choose according to what you like best!</div>Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0