tag:blogger.com,1999:blog-56559505843333486112024-03-13T12:54:23.508-07:00Healthy Cooking Groupfor food lovers that want to learn, share, and enjoy good companykatrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-5655950584333348611.post-45924027105062794882011-02-11T12:39:00.000-08:002011-02-11T12:43:11.924-08:00making & enjoying cultered dairy<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px; "><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><b><u><span style="font-size: 10pt; font-family: Arial; "><img src="http://zermatt.fibernetdesign.com/wp-content/uploads/2010/10/Cooking-Clss1.jpg" /></span></u></b></p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><b><u><span style="font-size: 10pt; font-family: Arial; "><br /></span></u></b></p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><b><u><span style="font-size: 10pt; font-family: Arial; ">Thursday, February 17th<sup>th</sup></span></u></b><span style="font-size: 10pt; font-family: Arial; "> <span> </span><b>“Making and Enjoying Cultured Dairy”<span> </span><span style="font-weight: normal; "> </span></b>11:00 am to 12:30 pm</span></p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span ><span style="font-size: 13px; ">at Zermatt Resort</span></span></p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span style="font-size: 10pt; font-family: Arial; ">Discussion:<span> </span>Probiotics are the buzz word in the nutritional community.<span> </span>Come learn about the abundant nutritional and healing benefits of cultured dairy products.<span> </span>Watch and learn as you see how simple it is to make your own cultured dairy.<span> </span>This week we will make yogurt, kefir and sour cream and buttermilk.<span> </span>Taste the delicious ways to incorporate cultured dairy into any meal.</span></p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0.5in; "><span style="font-size: 10pt; font-family: Arial; ">Menu: Creamy smoothie with kefir, Soup with crème fresh (sour cream), tandori chicken and basmati rice with fresh yogurt, vegetable kabobs, Buttermilk and berries for dessert.<span> </span></span></p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0.5in; "><span style="font-size: 10pt; font-family: Arial; "><span><span style="font-family: 'Arial Bold'; font-size: 19px; font-weight: bold; ">Class fee is $20.00 per person with advanced registration or $20.00 at the door. Call Leslie Smoot to register – 801-550-1881</span></span></span></p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0.5in; "><span ><span style="font-size: 13px; "></span></span></p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0.5in; "><span ><span style="font-size: 14pt; font-family: Arial; "><a href="http://www.lesliesmoot.com/" target="_blank" style="color: rgb(29, 30, 206); ">www.lesliesmoot.com</a><span> </span><span> </span><span> </span><span> </span><a href="http://www.zermattresort.com/" target="_blank" style="color: rgb(29, 30, 206); ">www.zermattresort.com</a></span></span></p></span>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-84690722256116579602009-05-07T08:46:00.001-07:002009-05-07T08:54:26.962-07:00healthy recipe archives & some spicy carrot soup<a href="http://1.bp.blogspot.com/__zeeStNZzwg/SgMCi254pJI/AAAAAAAAIjY/A8vdh0WkzKs/s1600-h/harissacreamycarrotsoup.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5333109181613909138" border="0" alt="" src="http://1.bp.blogspot.com/__zeeStNZzwg/SgMCi254pJI/AAAAAAAAIjY/A8vdh0WkzKs/s400/harissacreamycarrotsoup.jpg" /></a><br /><span style="font-family:trebuchet ms;">You can now find all of my recently discovered delectable recipes on <em><a href="http://thedailydelights.com/">the daily delights</a></em>. I am posting 1-2 recipes a week there (Monday for sure), and </span><a href="http://thedailydelights.com/healthy-recipe-archives/"><span style="font-family:trebuchet ms;">click here for a link to my recipe archives</span></a><span style="font-family:trebuchet ms;">.</span><br /><br /><span style="font-family:trebuchet ms;">Also, I've started an online <a href="http://mormonmommyblogs.ning.com/group/healthycookinmommas">Healthy Cooking Group</a> where we've begun sharing recipes, topics, answering questions, and making new friends. <a href="http://mormonmommyblogs.ning.com/group/healthycookinmommas">Come on over </a>and join us! </span><br /><br /><span style="font-family:trebuchet ms;">Hoping everyone is happily eating! </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">xoxo,</span><br /><span style="font-family:trebuchet ms;">katrina</span>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com3tag:blogger.com,1999:blog-5655950584333348611.post-55296792798194220862008-10-06T14:40:00.000-07:002008-10-06T14:42:00.188-07:00Chickpea Burgers<span style="font-family:trebuchet ms;">1 (15 oz. can garbanzo beans, rinsed)<br />1 egg<br />1/2 cup diced green or red peppers, or green chilies, or sundried tomatoes<br />1 small clove garlic or some garlic paste<br />3 green onions, sliced thin<br />1/2 cup milk<br />2 tbsp. mustard (dijon preferred)<br />3/4 cup rolled oats (could use breadcrumbs or other grains)<br />1 tbsp. salsa<br />2 tbsps. olive oil<br />2 tsps. cumin<br />1/2 tsp. basil<br />1/2 tsp. sage<br />Salt and Pepper as desired</span>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-24145110959761447512008-10-06T05:57:00.000-07:002008-10-06T06:01:20.071-07:00Mandarin Orange Cake<span style="font-family:trebuchet ms;">1 1/3 cup raw sugar<br />3 eggs<br />¼ cup white bean, pureed<br />¼ cup coconut oil<br />1 tsp. Vanilla<br />1 can (11 oz.) mandarin oranges with the juice<br />1 can (11 oz.) mandarin oranges, drained<br />2 ¼ c. whole wheat flour<br />3 tsp. Baking powder<br />½ tsp. Salt<br /><br /><br />Mix together and pour into 3 round cake pans that are greased and lined with wax paper.<br />Bake for approximately 25 minutes at 350<. Let cool. Frosting: 12 oz. Cool Whip 3 oz. instant vanilla JELLO pudding 1 small can crushed pineapple with juice 1 cup shopped pecans Mix together the pudding and pineapple. Then fold in the Cool Whip and nuts. Frost the cake and let refrigerate for at least 3 hours. (Over night is best.)</span>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-36116546742794604382008-10-06T05:46:00.000-07:002008-10-06T05:57:45.311-07:00sept. metting update<span style="font-family:trebuchet ms;">Rochelle Martin, a representative of Wild Tree, taught us about the benefits of cooking with grape seed oil. She also brought different pantry items for seasoning and marinade that contain no preservatives. All of her samples tasted so fresh and wonderful. If you want to know more about Wild Tree products I think Deanne Hanson and Leslie Smoot agreed to host a party so give them a call and let them know you are interested. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Everyone brought some great foods to sample. Unfortunately, only a few of you brought recipes so we could all go home and try it out on our families. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Leslie Smoot is going to host October’s class so we’ll be in touch later with details.</span>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-85702991893283170782008-06-29T21:10:00.001-07:002008-12-10T12:40:36.485-08:00strawberry banana waffles<a href="http://3.bp.blogspot.com/__zeeStNZzwg/SGhc-AwQYXI/AAAAAAAAFCI/4bHqsqILHoE/s1600-h/strawbry.jpg"><img id="BLOGGER_PHOTO_ID_5217522388732764530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/__zeeStNZzwg/SGhc-AwQYXI/AAAAAAAAFCI/4bHqsqILHoE/s320/strawbry.jpg" border="0" /></a><br /><div><span style="font-family:trebuchet ms;">In blender combine waffle mix:<br /><br />1 c thick whole oats<br />½ c spelt flour<br />1 ½ c almond milk<br />¼ c almond butter<br />2 eggs<br />¼ tsp salt<br />½ tsp baking powder<br />¼ baking soda<br />2 tbs butter<br />5 frozen strawberries<br />½ banana<br /><br />notes: pour batter to almost fill waffle pan<br /> ours were a bit spongy…best to cook a bit longer than normal waffles</span> </div>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-77288031815796124032008-06-06T19:25:00.000-07:002008-06-06T19:28:00.541-07:00Tabouli<span style="font-family:trebuchet ms;">Another fabulous recipe by Valine Quinn (Camille's mom) :)<br /><br />1 ½ cups water<br />1 cup coarsely ground bulgur<br />(Bulgur is whole wheat that has been parboiled and crushed into fine, medium, or coarse partials.)<br />¼ cup silvered almonds, toasted<br />3 tablespoons extra virgin olive oil<br />½ lemon juiced<br />½ teaspoon kosher salt<br />Freshly ground black pepper<br />5 sprigs mint leaves roughly chopped<br />10 sprigs flat leaf parsley roughly chopped<br />4 scallions thinly sliced<br />10 cherry tomatoes, quartered<br /><br />In a medium saucepan, bring the water to a boil and stir in the bulgur. Cover and simmer until the water is absorbed, about 10 minutes. While the bulgur is cooking, toast the almonds: Spread them in an even layer on a baking sheet and toast in a 350 degree oven for 4-5 minutes. When the bulgur is done, remove from heat and fluff with a fork.<br /><br />Whish together the oil, lemon juice, salt, and pepper in a large bowl. Mix in the mint, parsley, scallions and tomatoes. Mix in the bulgur. Sprinkle with the almonds. Serves 5.<br /><br />Per Serving (3/4 cup)<br />220 calories<br />12 g total fat<br />1.5 g Sat. fat<br />5 g protein<br />210 mg sodium<br />26 g carbohydrates<br />7 g fiber</span>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com1tag:blogger.com,1999:blog-5655950584333348611.post-73112298468423468342008-06-03T19:17:00.000-07:002008-12-10T12:40:36.741-08:00cheesey biscuits<a href="http://1.bp.blogspot.com/__zeeStNZzwg/SEX7iOHJPhI/AAAAAAAAFAE/Z-GSAxUwvg8/s1600-h/6.08.jpg"><img id="BLOGGER_PHOTO_ID_5207845109446032914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/__zeeStNZzwg/SEX7iOHJPhI/AAAAAAAAFAE/Z-GSAxUwvg8/s400/6.08.jpg" border="0" /></a><br /><div><span style="font-family:trebuchet ms;">Using <em>America's Test Kitchen</em>, i have found a fabulous new biscuit recipe:</span></div><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;">ingredients:</span></div><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;">2 c spelt flour</span></div><div><span style="font-family:Trebuchet MS;">1 c rolled oats</span></div><div><span style="font-family:Trebuchet MS;">1/2 tbs baking powder</span></div><div><span style="font-family:Trebuchet MS;">1/2 tsp salt</span></div><div><span style="font-family:trebuchet ms;">1/2 c sharp cheddar cheese, 1/4" cubes</span></div><div><span style="font-family:trebuchet ms;">1/2 c parmesean cheese, 1/4" cubes</span></div><div><span style="font-family:Trebuchet MS;">3/4 c almond milk</span></div><div><span style="font-family:Trebuchet MS;">1/3 c sour cream</span></div><div><span style="font-family:Trebuchet MS;">2 tbs butter, softened or melted</span></div><div><span style="font-family:Trebuchet MS;">1 egg</span></div><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;">Combine dry ingredients into mixer and stir till mixed. Add rest of ingredients and mix. </span></div><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;">Cook in oven 10 minutes at 425 degrees. yummy!</span></div><div><span style="font-family:Trebuchet MS;"></span></div>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-57759709937189474922008-06-02T13:10:00.000-07:002008-12-10T12:40:38.303-08:00tagged<span style="font-family:trebuchet ms;">So I've been tagged again. Though probably not the same, it looks familiar...<br />For a similar tagged post <span class="blsp-spelling-error" id="SPELLING_ERROR_0">i've</span> done, </span><a href="http://carlnkatrinaberg.blogspot.com/2007/11/tagged.html"><span style="font-family:trebuchet ms;">click here</span></a><br /><br /><span style="font-family:trebuchet ms;">For this edition of the game I am to share 8 random facts/habits about myself. So for a twist i have decided to focus on<span style="font-size:180%;"> 8 things to do with cooking/food</span>. Can you tell i am 1 week away from happy salad/veggie eating? </span><br /><br /><span style="font-family:Trebuchet MS;">***Though i am not a <em>gourmet </em>cook, nor ever expect to be, i do enjoy <em>eating</em> like one, and if there is a way to simplify some of the great recipes out there, i am on a quest to find out how!***</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;"><span style="font-size:180%;">1. Our Kitchen</span> - we spend a lot of time in the kitchen: cooking, cleaning, art and craft projects, preschool... It's a rather large kitchen, and though we don't need all of the cupboard space, or the two ovens, or trash compactor, it's fabulous for parties and activities of various sorts. The kiddos do most of their creating in our kitchen/dining area. For an article <span class="blsp-spelling-error" id="SPELLING_ERROR_1">i've</span> written about our <span style="font-size:130%;">art area & supplies</span>, <a href="http://mommasassy.blogspot.com/2008/02/art-start.html">click here</a>. As for me, I also use the kitchen to do my creating and painting. I've even got all of my paint supplies stashed in a couple of the cupboards:</span><br /><br /><div align="center"><a href="http://1.bp.blogspot.com/__zeeStNZzwg/SEMu7uHJPdI/AAAAAAAAE_g/UF9QfQCxL8Q/s1600-h/6.08+004.jpg"><img id="BLOGGER_PHOTO_ID_5207057197695581650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/__zeeStNZzwg/SEMu7uHJPdI/AAAAAAAAE_g/UF9QfQCxL8Q/s320/6.08+004.jpg" border="0" /></a><span style="font-family:trebuchet ms;"> yup, that's our elaborate collection of china on the top shelf :)</span></div><br /><p><span style="font-size:180%;">2.</span><span style="font-family:trebuchet ms;"><span style="font-size:180%;"> Counters</span> - So Carl grew up in a house where the kitchen counters were basically only used for cooking/preparation. Not me. Mine is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">probably</span> 1 1/2 times smaller and our counters were always full of cooking items, recipe boxes, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">cd's</span>, pen/pencil holders, toaster... So when we were first married we met one of our first differences over how our kitchen should look/be organized. I had started to set it up and soon found that it was considered a "cluttered" kitchen. News to me...i tried to bend until it came to my <a href="http://www.kitchenaid.com/home.jsp"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">KitchenAid</span> Mixer</a>. That was where i broke down. I <em>loved</em> my new, beautiful "artisan pistachio mixer" that <span class="blsp-spelling-error" id="SPELLING_ERROR_5">i'd</span> received at my bridal shower, and thought it was a symbol of <em>pure domesticity</em>. (I was working full time back then and rarely used it). In the end, mostly everything was "put away," but my mixer has remained on the counter. Since then there are a few other acceptable items, including these <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">canisters</span> below for beans, rice, flour...(i have twice as many on another counter).</span></p><div align="left"><a href="http://2.bp.blogspot.com/__zeeStNZzwg/SEMu7-HJPeI/AAAAAAAAE_o/YhjzbaFHtDQ/s1600-h/6.08+007.jpg"><img id="BLOGGER_PHOTO_ID_5207057201990548962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/__zeeStNZzwg/SEMu7-HJPeI/AAAAAAAAE_o/YhjzbaFHtDQ/s320/6.08+007.jpg" border="0" /></a><br /><a href="http://3.bp.blogspot.com/__zeeStNZzwg/SEMu8OHJPfI/AAAAAAAAE_w/fqVpEzjlhnk/s1600-h/KSM150PSPT-r.jpg"><img id="BLOGGER_PHOTO_ID_5207057206285516274" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/__zeeStNZzwg/SEMu8OHJPfI/AAAAAAAAE_w/fqVpEzjlhnk/s320/KSM150PSPT-r.jpg" border="0" /></a><span style="font-family:trebuchet ms;"> The beloved pistachio mixer...if i could do it again, i think <span class="blsp-spelling-error" id="SPELLING_ERROR_7">i'd</span> buy a <a href="http://www.boschappliances.com/"><span style="font-size:130%;">Bosch</span></a>. But the kids and i use this nearly everyday. And it looks fabulous on the counter!</span></div><br /><p><span style="font-family:Trebuchet MS;"><span style="font-size:180%;">3. Spices/Herbs</span> - I have a fetish for spices and herbs. If I am at the grocery store/<a href="http://www.worldmarket.com/home.jsp"><span style="font-size:130%;">World Market</span></a><span style="font-size:130%;">/</span><a href="http://www.williams-sonoma.com/"><span style="font-size:130%;">Williams <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Sonoma</span></span></a> etc., and i feel like splurging, I buy a new spice or herb...:) Pictured below are my all time favorites (yes, they do vary, but these are the most constant):</span></p><div align="center"><a href="http://2.bp.blogspot.com/__zeeStNZzwg/SEMtO-HJPYI/AAAAAAAAE-4/hd1YQcN3A3I/s1600-h/6.08+015.jpg"><img id="BLOGGER_PHOTO_ID_5207055329384807810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/__zeeStNZzwg/SEMtO-HJPYI/AAAAAAAAE-4/hd1YQcN3A3I/s320/6.08+015.jpg" border="0" /></a><span style="font-family:trebuchet ms;"> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">parsley</span>, oregano, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">chili</span> pepper, garlic, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">Thai</span> seasoning, ginger, curry, cumin, and rosemary</span></div><br /><span style="font-family:Trebuchet MS;"></span><br /><br /><span style="font-family:trebuchet ms;">I really don't know if i could live without any of these. I prefer the <a href="http://www.spicehunter.com/"><span style="font-size:130%;">Spice Hunter</span></a>, but there are lots of great spice peeps out there. </span><br /><br /><span style="font-family:trebuchet ms;">Along with other great features in the kitchen, there is this handy dandy spice cupboard (with a deep corner cupboard behind it). I think <em>anyone</em> who likes spices should definitely have one of these beauties. Or maybe a couple (i have another spice rack that sits on the counter, as well as a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">Tupperware</span> box filled with spices...these are the ones i use most frequently, and no, i can't reach half of them without my step stool). I hope to have one of these in our next home as well.</span><span style="font-family:trebuchet ms;"><br /></span><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"><p></span></p><a href="http://3.bp.blogspot.com/__zeeStNZzwg/SEMtPOHJPZI/AAAAAAAAE_A/wS1RkoeP1ew/s1600-h/6.08+006.jpg"><img id="BLOGGER_PHOTO_ID_5207055333679775122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/__zeeStNZzwg/SEMtPOHJPZI/AAAAAAAAE_A/wS1RkoeP1ew/s320/6.08+006.jpg" border="0" /></a><span style="font-family:trebuchet ms;"><span style="font-size:180%;"> 4. Cooking <em>must</em> haves</span> - Pictured below are some more cooking items that i don't think i could do without: </span><p><a href="http://4.bp.blogspot.com/__zeeStNZzwg/SEMtPeHJPaI/AAAAAAAAE_I/socvnV4rchw/s1600-h/6.08+014.jpg"><img id="BLOGGER_PHOTO_ID_5207055337974742434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/__zeeStNZzwg/SEMtPeHJPaI/AAAAAAAAE_I/socvnV4rchw/s320/6.08+014.jpg" border="0" /></a></p><br /><p align="center"><span style="font-family:trebuchet ms;">coconut oil, balsamic vinegar, capers, chili paste, olive oil, almond milk, almond butter, fish sauce, Real Salt, and i forgot to include in the photo: coconut milk. </span></p><span style="font-family:trebuchet ms;"><p align="left">For most of these items i am not picky, but others i <em>prefer</em> certain brands:</p><p align="left"><a href="http://www.realsalt.com/"><span style="font-size:130%;">Real Salt</span></a> - So many think that salt is "bad" for you, but i believe that "bad salt" is bad for you :). Real Salt contains more than 50 trace minerals, is found near Redmond, Utah (which is minutes from where my father grew up in <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Sanpete</span>, County, Utah), my next door neighbor's brother is the owner, and you can buy it on <a href="http://www.amazon.com/RealSalt-Pouch-26-Ounce-Pouches-Pack/dp/B000EOM6TK/ref=pd_bbs_sr_1?ie=UTF8&s=hpc&qid=1212364905&sr=8-1">Amazon</a>. There's more to say...if you're interested <a href="http://www.realsalt.com/">click here</a>. </p><p align="left"><a href="http://www.bluediamond.com/retail/breeze/index.cfm"><span style="font-size:130%;">Almond Breeze</span></a> - by Blue Diamond Growers. For various reasons, we don't buy cow's milk anymore. We use almond milk on our cereal, to drink, and i cook with it. It comes in various flavors (vanilla, unsweetened, and chocolate), though we mostly use the unsweetened. I just love it.</p><p align="left"><span style="font-size:180%;">5. Cookbooks</span> - When i <em>really</em> want to splurge, i have an itch to buy a new cookbook. (no, <span class="blsp-spelling-error" id="SPELLING_ERROR_14">i'm</span> still not very good at sticking to the recipes, but the beautiful pictures help me at least try) Here are my latest <span class="blsp-spelling-error" id="SPELLING_ERROR_15">favs</span>:</p><br /><p></span></p><a href="http://1.bp.blogspot.com/__zeeStNZzwg/SEMtPuHJPbI/AAAAAAAAE_Q/YNk1ZcbMhwU/s1600-h/6.08+009.jpg"><span style="font-family:trebuchet ms;"><img id="BLOGGER_PHOTO_ID_5207055342269709746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/__zeeStNZzwg/SEMtPuHJPbI/AAAAAAAAE_Q/YNk1ZcbMhwU/s320/6.08+009.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;"> </span><a href="http://www.amazon.com/Cooking-Light-Slow-Cooker/dp/0848730682/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1212366626&sr=1-1"><span style="font-family:trebuchet ms;font-size:130%;">Cooking Light's Slow Cooker</span></a><span style="font-family:trebuchet ms;"> - I haven't been able to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">successfully</span> Slow Cook for the past 8 1/2 months, the smell the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">encompasses</span> the house makes me throw up, or i can't eat it once it's finished. I even tried hiding it in the back bathroom and cooking in the garage, but the smells still found their way in... So <span class="blsp-spelling-error" id="SPELLING_ERROR_18">i'm</span> excited to get back into the Slow Cooking thing. This is a great book with all kinds of flavors and healthy ideas. One of our <span class="blsp-spelling-error" id="SPELLING_ERROR_19">favs</span> is the <em>Vegetable and Chickpea Curry</em>. Yum!</span><br /><p><span style="font-family:trebuchet ms;font-size:130%;"><a href="http://www.amazon.com/Herb-Bible-Jennie-Harding/dp/140543788X/ref=pd_bbs_2?ie=UTF8&s=books&qid=1212351285&sr=1-2">The Herb Bible</a></span><span style="font-family:trebuchet ms;"> by Jennie Harding</span> <span style="font-family:trebuchet ms;">- a great little resource.</span></p><p><span style="font-family:trebuchet ms;font-size:130%;"><a href="http://www.amazon.com/dp/193361501X?tag=healcookgrou-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=193361501X&adid=1400185XXRRH7T8N9PZC&">America's Test Kitchen Family Cookbook</a></span><span style="font-family:trebuchet ms;"> - when</span><span style="font-family:trebuchet ms;"> i just need a bit of guidance in trying something new, this book usually hits the spot.</span></p><p><span style="font-family:trebuchet ms;font-size:130%;"><a href="http://www.amazon.com/dp/0786867973?tag=healcookgrou-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0786867973&adid=0JBB47VH9175H4WH6RN7&">How to be a Domestic Goddess by <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Nigella</span> Lawson</a></span><span style="font-family:trebuchet ms;"> - another</span> great shower gift from the lovely Nancy <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Wishart</span> in my home ward. I've received a lot of inspiration from this one.</p><p><span style="font-family:trebuchet ms;font-size:130%;"><a href="http://www.amazon.com/dp/0740715003?tag=healcookgrou-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0740715003&adid=1NJAM02EH7WXNMKR7DQZ&">Mary <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Engelbreit's</span> Dining Out Cookbook</a></span><span style="font-family:trebuchet ms;"> - a</span><span style="font-family:trebuchet ms;"> great shower gift from my <span class="blsp-spelling-error" id="SPELLING_ERROR_23">roomies</span>: Jenn, Nance, & Amos. It has all kinds of dishes for you to eat outdoors. One of my favorite recipes </span><span style="font-family:trebuchet ms;">comes from there, a <em>spicy cilantro pesto covered shrimp pasta</em> dish...yummy</span></p><p><a href="http://www.amazon.com/dp/0811804534?tag=healcookgrou-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0811804534&adid=0PHE9RB1PZYXCTFM355Z&"><span style="font-family:trebuchet ms;font-size:130%;">James <span class="blsp-spelling-error" id="SPELLING_ERROR_24">McNair</span> Cooks Southeast Asian</span></a><span style="font-family:trebuchet ms;"> - My favorite</span><span style="font-family:trebuchet ms;"> in this one so far is a Thai stuffed Eggplant dish. Usually for inspiration...these recipes are complex and require many ingredients, so simplification without losing the taste, is the goal here.</span></p><br /><p><a href="http://2.bp.blogspot.com/__zeeStNZzwg/SEMtP-HJPcI/AAAAAAAAE_Y/4wGq9u17nyk/s1600-h/6.08+005.jpg"><img id="BLOGGER_PHOTO_ID_5207055346564677058" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/__zeeStNZzwg/SEMtP-HJPcI/AAAAAAAAE_Y/4wGq9u17nyk/s320/6.08+005.jpg" border="0" /></a><span style="font-family:trebuchet ms;">Yes, one of our cupboards is dedicated to cookbooks, magazines with gr8 recipes, and cutouts <span class="blsp-spelling-error" id="SPELLING_ERROR_25">i've</span> collected or printed off the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_26">Internet</span>. I am in the process of reorganizing this...:)</span></p><br /><p><span style="font-family:Trebuchet MS;"><span style="font-size:180%;">6. Cooking Sites</span> - When i need inspiration cooking-wise, i usually turn to:</span></p><ol><li><span style="font-family:Trebuchet MS;">Martha Stewart's <a href="http://www.pbs.org/everydayfood/recipes/"><span style="font-size:130%;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_27">Everyday</span> Food</span></a></span></li><br /><li><a href="http://www.bhg.com/recipes/"><span style="font-family:Trebuchet MS;font-size:130%;">Better Homes & Garden's Recipes</span></a></li><br /><li><a href="http://allrecipes.com/"><span style="font-family:trebuchet ms;font-size:130%;">All Recipes</span></a></li><br /><li><span style="font-family:trebuchet ms;"><a href="http://deliciouslivingmag.com/food/"><span style="font-size:130%;">Delicious Living</span></a> </span></li></ol><br /><p><span style="font-family:Trebuchet MS;">Some favorite cooking blogs:</span></p><ol><br /><li><span style="font-family:trebuchet ms;"><a href="http://delightfullyglutenfree.wordpress.com/"><span style="font-size:130%;">Delightfully <span class="blsp-spelling-corrected" id="SPELLING_ERROR_28">Gluten</span> Free</span></a> - my sister-in-law's sister in law, Cassandra's brain child of a blog :)</span></li><br /><li><a href="http://smittenkitchen.com/"><span style="font-family:trebuchet ms;font-size:130%;">Smitten Kitchen</span></a><span style="font-family:trebuchet ms;"> - some delicious food adventures</span></li><br /><li><a href="http://glutenfreegirl.blogspot.com/"><span style="font-family:trebuchet ms;font-size:130%;">Gluten Free Girl</span></a><span style="font-family:trebuchet ms;"> - even has her own cookbook on </span><a href="http://www.amazon.com/gp/product/0470137304?ie=UTF8&tag=glutfreegirl-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0470137304"><span style="font-family:trebuchet ms;">Amazon</span></a></li><br /><li><a href="http://ekstanley.blogspot.com/"><span style="font-family:trebuchet ms;font-size:130%;">Lee Lou Ann</span></a><span style="font-family:trebuchet ms;"> - just darn inspiring</span></li></ol><br /><p><span style="font-family:trebuchet ms;"><span style="font-size:180%;">7. Our <em>One Day</em> Kitchen - </span></span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiBPGg-vQCT2fZN7trnE3NEi8h49QX_yMGbgt2y0sFzlDzIWlYT4Y9bvWrxGch8as8O4-yLUbIRXdnxC9LsGB3M0kdcGOa5qfWtRGcNL7OXgOCHJhjwVlWNRZiI8n-J_ONasLeYmLRg1m/s1600-h/cc%20whole%20room%20web.jpg"><img id="BLOGGER_PHOTO_ID_5207082074146160130" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiBPGg-vQCT2fZN7trnE3NEi8h49QX_yMGbgt2y0sFzlDzIWlYT4Y9bvWrxGch8as8O4-yLUbIRXdnxC9LsGB3M0kdcGOa5qfWtRGcNL7OXgOCHJhjwVlWNRZiI8n-J_ONasLeYmLRg1m/s320/cc%252520whole%252520room%252520web.jpg" border="0" /></a> <span style="font-family:trebuchet ms;">Just pulling ideas together, but Carl and I both love this kitchen, or at least most of it...to see more photos and why we're so in love with the <span style="font-size:130%;"><a href="http://www.yestertec.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_29">Yestertec</span></a></span> designed kitchen <a href="http://mygreendreamhome.blogspot.com/2008/05/yestertec-craftsman-beauty.html">click here</a>.</span></p><p><span style="font-family:trebuchet ms;"><span style="font-size:180%;">8. Current Cooking Goals</span> - Some of my latest desires are to improve/learn more about:</span></p><ol><li><span style="font-family:Trebuchet MS;">wheat free bread making</span></li><br /><li><span style="font-family:Trebuchet MS;">more food storage in my daily ingredients </span></li><br /><li><span style="font-family:Trebuchet MS;">homemade </span><span style="font-family:Trebuchet MS;">pesto</span></li><br /><li><span style="font-family:Trebuchet MS;">homemade granola</span></li><br /><li><span style="font-family:Trebuchet MS;">homemade almond butter</span></li><br /><li><span style="font-family:Trebuchet MS;">grinding my own grains</span></li><br /><li><span style="font-family:Trebuchet MS;">wheat free cookies that stay together :) (been working on this one<em> forever</em>)</span><br /></li></ol><p><span style="font-family:trebuchet ms;">So if for some reason, you're still with me...<span class="blsp-spelling-error" id="SPELLING_ERROR_30">i'm</span> not going to tag anyone in particular. If you'd like to participate here are the rules that i pretty much broke (sorry, not too good at following recipes or rules): </span></p><p><span style="font-family:trebuchet ms;"><span style="font-size:130%;">The Rules:</span> 1. Each player starts with 8 random facts/habits about themselves.2. People that are tagged write a blog post about their own 8 random things and post these rules.3. At the end of your post tag 8 people and include their names. Don't forget to leave them a comment on their blog to tell them they've been tagged, and to comment back and read your blog for the whole story.</span></p><p><span style="font-family:trebuchet ms;"><span style="font-size:130%;">My rules:</span> write on 8 things about you if you want: fashion, laundry secrets, why you think the <span class="blsp-spelling-error" id="SPELLING_ERROR_31">Lakers</span> should win/lose the championship, guilty pleasures,...whatever!</span></p>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com1tag:blogger.com,1999:blog-5655950584333348611.post-52477155272113387732008-06-01T12:54:00.000-07:002008-12-10T12:40:38.475-08:00Basil Pesto<a href="http://3.bp.blogspot.com/__zeeStNZzwg/SEMA2OHJPXI/AAAAAAAAE-w/Y6-j_DZQOXM/s1600-h/pesto.bmp"><img id="BLOGGER_PHOTO_ID_5207006525671423346" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/__zeeStNZzwg/SEMA2OHJPXI/AAAAAAAAE-w/Y6-j_DZQOXM/s320/pesto.bmp" border="0" /></a><br /><div><span style="font-family:trebuchet ms;">One of my favorite things to cook with is Pesto! I use it to spice up pasta, and our daily lunch menu, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">whether</span> it is <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">quesadillas</span></span> or a grilled cheese <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">sandwiches</span></span>...pesto makes everything better :). One of my latest cooking goals is to learn to make and cook with more homemade pesto. </span></div><br /><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;">The photo shows a basic basil pesto from cooking blog, </span><a href="http://giniann.wordpress.com/2007/06/22/handmade-basil-pesto-for-gbp-summer-07/"><span style="font-family:trebuchet ms;font-size:180%;">Salt and Pepper</span></a><span style="font-family:trebuchet ms;">. Here is the recipe:</span></div><div></div><div><span style="font-family:courier new;">Young basil leaves - 1 cup packed.<br />Garlic- 2 cloves<br />Pine nuts - 2 tbsp<br />Parmesan cheese freshly grated- 1/4 cup<br />Good quality extra virgin olive oil- 2 tbsp</span></div><span style="font-family:courier new;"><div><br />For mincing, you will need a sharp <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">mezzaluna</span></span>, but I replaced it with a</span></div><a href="http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=31&categoryCode=CE" target="_blank"><span style="font-family:courier new;">crinkle cutter</span></a><span style="font-family:courier new;">.</span> <div><span style="font-family:courier new;"><br />There is only one step. Mince till you get a fine mince of the ingredients. Heidi recommends starting with the garlic and 1/3 rd basil. Keep adding the ingredients in parts till everything is minced. Start with garlic, then basil, followed by pine nuts and cheese.</span></div><div><span style="font-family:courier new;"></span></div><div><span style="font-family:courier new;">Once mincing is done, transfer the pesto into a bowl and add the olive oil.<br />At this point I kept it in the refrigerator.</span></div><div><span style="font-family:Courier New;"></span></div><div><span style="font-family:Courier New;"></span></div><div><span style="font-family:Courier New;"></span></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;">For a very similar recipe that i found in a new favorite resource, <span style="font-size:180%;"><a href="http://www.amazon.com/Herb-Bible-Jennie-Harding/dp/140543788X/ref=pd_bbs_2?ie=UTF8&s=books&qid=1212351285&sr=1-2">The Herb Bible</a></span>, by Jennie Harding:</span></div><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;"></span></div><div></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;">scant 3/4 c fresh basil leaves, bruised</span></div><div><span style="font-family:trebuchet ms;">3 garlic cloves, crushed</span></div><div><span style="font-family:trebuchet ms;">6 tbs extra virgin olive oil</span></div><div><span style="font-family:trebuchet ms;">1/4 c grated fresh <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Parmesan</span> cheese</span></div><div><span style="font-family:trebuchet ms;">1 tbs pine nuts</span></div><div><span style="font-family:Trebuchet MS;"></span></div><div></div><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;">Place all ingredients in a blender and whizz up to a fine puree. (you could also use your food processor)</span></div><div></div>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-41795406848402878022008-05-25T19:15:00.000-07:002008-06-01T13:57:51.165-07:00Voodoo Chicken Salad<span style="font-family:trebuchet ms;">This delicious summer dish comes from Camille Simmons, thanks Camille...can't wait to try it!</span><br /><span style="font-family:trebuchet ms;"><span style="font-size:130%;"></span></span><br /><span style="font-family:trebuchet ms;"><span style="font-size:130%;">Salad</span><br /><br />Lettuce of your choice<br />2 tablespoons feta cheese<br />2 tablespoons diced tomatoes<br />¼ cup tortilla strips<br />½ cup voodoo dressing<br />½ cup hot chicken breast diced (you can grill or bake it)<br /><span style="font-size:130%;"><br /><br />Voodoo Dressing</span><br />¼ cup Dijon mustard<br />¼ cup fresh lime juice<br />¼ cup chili paste<br />2 tablespoons red pepper<br />¾ cup mayonnaise<br />1 ½ cup sesame oil<br />1 cup rice wine vinegar<br />½ cup soy sauce<br />1 ½ cup white sugar<br />¼ cup minced garlic<br />1/3 cup pureed ginger<br /><br />Place all the ingredients into a large bowl and mix! The dressing mix makes 8 cups of dressing so you will need a bottle to put it in. Yummy!</span>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-33724473466140875242008-05-21T19:15:00.000-07:002008-12-10T12:40:39.139-08:00marinated steak kabobs with couscous<span style="font-family:trebuchet ms;">Ever since the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">pre</span>-labor scare, Carl and I have been trying to find ways to make meals simpler, for i get so tired at the end of the day. With the prospect of the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">weather</span> heating up we thought it would be a great time to pull out the grill and do some marinating. Here is a divinely delicious marinading adventure...</span><br /><span style="font-family:trebuchet ms;"><br /></span><span style="font-family:trebuchet ms;"></span><a href="http://1.bp.blogspot.com/__zeeStNZzwg/SDTYg76_oTI/AAAAAAAAE6E/JDBhwmUvR_8/s1600-h/5.21.08+010.jpg"><img id="BLOGGER_PHOTO_ID_5203021529872310578" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/__zeeStNZzwg/SDTYg76_oTI/AAAAAAAAE6E/JDBhwmUvR_8/s400/5.21.08+010.jpg" border="0" /></a><br /><a href="http://3.bp.blogspot.com/__zeeStNZzwg/SDTYhb6_oUI/AAAAAAAAE6M/HIcrrD-QeW4/s1600-h/5.21.08+011.jpg"><img id="BLOGGER_PHOTO_ID_5203021538462245186" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/__zeeStNZzwg/SDTYhb6_oUI/AAAAAAAAE6M/HIcrrD-QeW4/s400/5.21.08+011.jpg" border="0" /></a><br /><a href="http://4.bp.blogspot.com/__zeeStNZzwg/SDTcTr6_oVI/AAAAAAAAE6U/1ttUmWtFvIc/s1600-h/Cous-BoxPineNut.jpg"><img id="BLOGGER_PHOTO_ID_5203025700285555026" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/__zeeStNZzwg/SDTcTr6_oVI/AAAAAAAAE6U/1ttUmWtFvIc/s400/Cous-BoxPineNut.jpg" border="0" /></a><br /><span style="font-family:trebuchet ms;font-size:130%;">Ingredients:</span><br /><br /><span style="font-family:Trebuchet MS;">1 1/2-2 lbs steak, sliced into small pieces</span><br /><span style="font-family:Trebuchet MS;">3/4 cups artichokes, quartered</span><br /><span style="font-family:Trebuchet MS;">1/2 cup mushrooms, sliced</span><br /><span style="font-family:Trebuchet MS;">1 box of Near East couscous (toasted pine nut)</span><br /><br /><span style="font-family:trebuchet ms;"><span style="font-size:130%;">Steak Marinade:<br /></span></span><br /><span style="font-family:trebuchet ms;">· 1/3 cup soy sauce<br />· 1/2 cup olive oil<br />· 1/3 cup fresh lime juice<br />· 1/4 cup Worcestershire sauce<br />· 1 1/2 tablespoons garlic powder<br />· 3 tablespoons dried basil<br />· 1 1/2 tablespoons dried parsley flakes<br />· 1 teaspoon salt<br />· 1/4 teaspoon ground chili pepper </span><br /><p><span style="font-family:trebuchet ms;font-size:130%;">Directions:</span></p><p><span style="font-family:Trebuchet MS;">1. Marinade steak in bag or covered bowl in fridge for at least 3 hours.</span></p><p><span style="font-family:Trebuchet MS;">2. Place steak and artichokes on kabobs and grill for 8-10 minutes (for medium well) on low heat.</span></p><p><span style="font-family:Trebuchet MS;">3. Prepare boxed "toasted pine nut" couscous from <a href="http://www.neareast.com/home.html"><span style="font-size:130%;">Near East </span></a>, with mushrooms added.</span></p><p><span style="font-family:Trebuchet MS;">So easy, so tender and flavorful. We ate it with some freshly cut fruit. I can just imagine how good it would taste with a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Mediterranean</span> salad: fresh greens, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">kalamata</span> olives, feta cheese...</span></p><p><span style="font-family:Trebuchet MS;">Enjoy. </span></p><p></p>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-4040367124686444592008-05-05T15:52:00.000-07:002008-12-10T12:40:39.310-08:00cashew coconut chicken<span style="font-family:trebuchet ms;">Yes, we're defintely getting to the end of this pregnancy, because i'm having major Indian Food cravings! Fortunately for my tastebuds, Carl took me to the Bombay House for my birthday dinner, and then the following week we celebrated my sister Maresa's BYU Graduation there as well. I still miss that Indian Buffet on Tropicana Blvd in Vegas...<br />So with all of that in mind here is my latest eastern concoction...not meant to be authentic by any means...but definitely delicious!</span><br /><br /><a href="http://1.bp.blogspot.com/__zeeStNZzwg/SDNBdmsVuEI/AAAAAAAAE58/SjUm-s_Zi4Q/s1600-h/5.10.08+011.jpg"><img id="BLOGGER_PHOTO_ID_5202573971401586754" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/__zeeStNZzwg/SDNBdmsVuEI/AAAAAAAAE58/SjUm-s_Zi4Q/s400/5.10.08+011.jpg" border="0" /></a><br /><div><div><div>Ingredients:</div></div><div><span style="font-family:Trebuchet MS;">1 cup coconut milk</span></div><div><span style="font-family:Trebuchet MS;">3/4 tsp red curry paste</span></div><div><span style="font-family:Trebuchet MS;">1 tsp lime juice</span></div><div><span style="font-family:Trebuchet MS;">1 tbs fish sauce</span></div><div><span style="font-family:Trebuchet MS;">2 tbs soy sauce</span></div><div><span style="font-family:Trebuchet MS;">1 tsp cumin</span></div><div><span style="font-family:Trebuchet MS;">1 tsp thai seasoning</span></div><div><span style="font-family:Trebuchet MS;">1 1/</span><span style="font-family:trebuchet ms;">2 tsp ginger</span></div><div><span style="font-family:trebuchet ms;">1 1/2 tbs ground yellow curry</span></div><div><span style="font-family:trebuchet ms;">1/2 cup cashews</span></div><div><span style="font-family:trebuchet ms;">1 cup artichoke pieces, quartered</span></div><div><span style="font-family:trebuchet ms;">1 1/2 lbs chicken, sliced 1/2" </span></div><br /><div><span style="font-family:Trebuchet MS;">Combine all but chicken in large sauce pan. Let spices and sauce warm on med heat. Slice chicken while flavors are mixing & doing their delectable thing... Add chicken and cover. Cook for 10 minutes or until chicken is tender. Great for leftovers, gives spices time to really sink in. Add salt to taste when served to bring out flavors.</span></div><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;">Serve over your favorite rice (we prefer long grain brown, basmati, etc.)/potatoes/pasta...</span></div><div><span style="font-family:Trebuchet MS;"></span></div><div></div><div><span style="font-family:Trebuchet MS;">Enjoy!</span></div><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;"></span></div></div>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-83589841040162104482008-04-10T15:43:00.000-07:002008-12-10T12:40:39.531-08:00pineapple pumpkin seed chicken<span style="font-family:trebuchet ms;">So I've been inspired by the pumpkin seeds....</span><br /><br /><a href="http://3.bp.blogspot.com/__zeeStNZzwg/SDM5rGsVuCI/AAAAAAAAE5s/Zv8Ll-dHk2c/s1600-h/4.11.08+025.jpg"><img id="BLOGGER_PHOTO_ID_5202565407236798498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/__zeeStNZzwg/SDM5rGsVuCI/AAAAAAAAE5s/Zv8Ll-dHk2c/s400/4.11.08+025.jpg" border="0" /></a><br /><div><span style="font-family:trebuchet ms;">Ingredients:</span></div><div><span style="font-family:trebuchet ms;"></span></div><span style="font-family:trebuchet ms;">1 1/2 lbs chicken, chopped<br /></span><div><span style="font-family:trebuchet ms;">3/4 cup pineapple, fresh and chopped</span></div><div><span style="font-family:Trebuchet MS;">1/2 cup pumpkin seeds</span></div><div><span style="font-family:trebuchet ms;">1/3 cup soy sauce</span></div><div><span style="font-family:trebuchet ms;">2 tbs fish sauce</span></div><div><span style="font-family:trebuchet ms;">2 cloves garlic, pressed</span></div><div><span style="font-family:trebuchet ms;">2 tbs coconut oil</span></div><div><span style="font-family:trebuchet ms;">salt to taste</span></div><div><span style="font-family:trebuchet ms;"></span></div><br /><div><span style="font-family:trebuchet ms;">Directions:</span></div><div><span style="font-family:Trebuchet MS;">1. In a food processor or blender, blend pineapple and pumpkin seeds</span></div><div><span style="font-family:Trebuchet MS;">2. Combine soy sauce, fish sauce, garlic, and coconut oil. Warm ingredients together on medium heat.</span></div><div><span style="font-family:Trebuchet MS;">3. Add chicken, cover and cook for 6-8 minutes. Chicken may not be cooked through, but should be lightly browned.</span></div><div><span style="font-family:Trebuchet MS;">4. Add pineapple and pumpkin seed mixture. Simmer another 6-10 minutes covered, till chicken is cooked through and spices/seasonings warmed. </span></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;">We ate it over steamed brown basmati rice.</span></div><div></div><div></div>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-31364534008115935592008-03-26T16:14:00.000-07:002008-12-10T12:40:39.685-08:00Chicken Marsala with Spinach & Zucchini over Pasta<a href="http://2.bp.blogspot.com/__zeeStNZzwg/R-rZM2oOwjI/AAAAAAAAES0/4JwyCZgu0hA/s1600-h/marsala.jpg"><img id="BLOGGER_PHOTO_ID_5182193136089088562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/__zeeStNZzwg/R-rZM2oOwjI/AAAAAAAAES0/4JwyCZgu0hA/s400/marsala.jpg" border="0" /></a><br />Wow. This just warmed my heart...soo yummy!<br /><br /><span style="font-size:180%;">Ingredients:</span><br />1-1 1/2 lbs boneless skinless chicken, cut into bit sized pieces<br />2 slices bacon/pancetta, thinly chopped (i used 2 small italian sausage links)<br />2 cups cooked pasta (i used brown rice spirals)<br />3 tbs olive oil<br />2 tbs butter<br />1 garlic clove, pressed<br />1/2 lemon, squeezed<br />1/2 tsp thyme<br />1 tsp parsley<br />1 1/2 cups marsala cooking wine<br />salt<br />3 cups spinach, rinsed<br />1-2 small zucchini, chopped<br /><br /><span style="font-size:180%;">Directions:</span><br />1. In a large sauce pan, cook bacon/pancetta, drain any fat.<br /><br />2. Add olive oil, garlic, and chicken and saute (4-6 minutes).<br /><br />3. Cover and simmer with butter and then add the marsala, lemon, and thyme. Simmer another 8 minutes until wine sauce has thickened, covered. Add zucchini and parsley, cover for 2 minutes.<br /><br />4. Serve over pasta and spinach leaves. Salt to taste. Serves 4.<br /><br />Depending on how soft you like your spinach, you could place the spinach in your sauce pan and cover for a minute to wilt...without heat. It was <em>delicious</em>!katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-67813739597691075102008-03-26T14:34:00.000-07:002008-12-10T12:40:39.863-08:00Country Bean Stew<a href="http://1.bp.blogspot.com/__zeeStNZzwg/R-rDVmoOwiI/AAAAAAAAESs/f-SM-tm_gxQ/s1600-h/bean+stew.jpg"><img id="BLOGGER_PHOTO_ID_5182169097157132834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/__zeeStNZzwg/R-rDVmoOwiI/AAAAAAAAESs/f-SM-tm_gxQ/s400/bean+stew.jpg" border="0" /></a><span style="font-family:trebuchet ms;"><br /></span><div><span style="font-family:trebuchet ms;">This is an excellent stew to make with your Easter Dinner lamb left-overs...</span></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;">The original recipe is from </span><a href="http://www.bhg.com/"><span style="font-family:trebuchet ms;">Better Homes & Gardens</span></a><span style="font-family:trebuchet ms;">, of course i changed it up a bit:</span></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;"><span style="font-size:180%;">Ingredients:<br /></span>3 cups </span><a href="http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1170106718255.xml" minmax_bound="true"><span style="font-family:trebuchet ms;">water</span></a><span style="font-family:trebuchet ms;"> </span></div><div><span style="font-family:trebuchet ms;">3/4 cup red cooking wine</span></div><div><span style="font-family:trebuchet ms;">2 cups chicken broth</span></div><div><span style="font-family:trebuchet ms;">3 tbs olive oil<br />2 cups dry Great Northern </span><a href="http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1167857815680.xml" minmax_bound="true"><span style="font-family:trebuchet ms;">beans</span></a><span style="font-family:trebuchet ms;"> (i used a cooked, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">tri</span>-bean version with kidney, pinto and white)<br />3 large </span><a href="http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168280726171.xml" minmax_bound="true"><span style="font-family:trebuchet ms;">carrots</span></a><span style="font-family:trebuchet ms;">, coarsely chopped<br />12 ounces lean boneless </span><a href="http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168378038336.xml" minmax_bound="true"><span style="font-family:trebuchet ms;">lamb</span></a><span style="font-family:trebuchet ms;">, cut into </span><a href="http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168291046499.xml" minmax_bound="true"><span style="font-family:trebuchet ms;">cubes</span></a><span style="font-family:trebuchet ms;"><br />8 ounces bulk Italian </span><a href="http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1169479487006.xml" minmax_bound="true"><span style="font-family:trebuchet ms;">sausage</span></a><span style="font-family:trebuchet ms;"> (i used a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">portabello</span> mushroom, chicken & turkey sausage)<br />3 medium </span><a href="http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168463877093.xml" minmax_bound="true"><span style="font-family:trebuchet ms;">onions</span></a><span style="font-family:trebuchet ms;">, coarsely chopped </span></div><div><span style="font-family:trebuchet ms;">3 celery stalks, finely chopped<br />3 cloves </span><a href="http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168294712967.xml" minmax_bound="true"><span style="font-family:trebuchet ms;">garlic</span></a><span style="font-family:trebuchet ms;">, minced<br />1/2 teaspoon dried </span><a href="http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1169841819620.xml" minmax_bound="true"><span style="font-family:trebuchet ms;">thyme</span></a><span style="font-family:trebuchet ms;">, crushed<br />1/2 teaspoon dried </span><a href="http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168464343010.xml" minmax_bound="true"><span style="font-family:trebuchet ms;">oregano</span></a><span style="font-family:trebuchet ms;">, crushed<br />1/4 cup snipped fresh </span><a href="http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168465289235.xml" minmax_bound="true"><span style="font-family:trebuchet ms;">parsley</span></a><span style="font-family:trebuchet ms;"> ( i used dried parsley)</span></div><div><span style="font-family:trebuchet ms;">1-2 avocados, diced</span></div><div><br /><span style="font-family:trebuchet ms;font-size:180%;">Directions:</span></div><div><span style="font-family:trebuchet ms;">1. In a large pot, cook lamb, garlic, onions, and sausage in olive oil on medium low heat 6-8 minutes. </span></div><div><br /><span style="font-family:trebuchet ms;">2. Add red wine, celery and carrots, and saute 10 minutes. Add chicken broth, water, and remaining spices. Simmer for another 25 minutes covered. Serve topped with avocado and your favorite homemade biscuits. Makes 6 servings. </span></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;">You can also do this in the crockpot with soaked, rinsed, uncooked beans, and uncooked meat. It takes 7-8 hours on low and about 4 on high.</span></div>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-5502880213659767982008-03-20T13:26:00.000-07:002008-06-01T14:18:37.691-07:00Pumpkin Seed-Fried Trout with Grapefruit and Fried Sage<span style="font-family:trebuchet ms;">This looks delightful...i'm going to try it this next week...i'll let you know. <em>Pumpkin seeds</em> are packed with immune boosters and help with the flu, and <em>grapefruit</em>: oh the vitamin C!<br /><br /><span style="font-size:130%;">ingredients:</span><br /></span><span style="font-size:130%;"><br /></span><span style="font-family:trebuchet ms;">1 large red grapefruit<br />1/2 cup raw unsalted pumpkin seeds<br />Four 6-ounce skinless trout fillets<br />Salt and freshly ground pepper<br />All-purpose flour, for dusting<br />1 large egg beaten with 1 tablespoon water<br />3 tablespoons unsalted butter, chilled<br />8 large sage leaves<br />Vegetable oil, for frying<br />1/4 cup water<br /></span><br /><span style="font-size:130%;">directions:</span><br /></span><span style="font-size:130%;"><br /></span><span style="font-family:trebuchet ms;">1. Using a sharp knife, remove the peel and bitter white pith from the grapefruit. Working over a medium bowl, carefully cut in between the membranes to release the sections into the bowl. Squeeze the remaining grapefruit juice into a separate bowl.<br /><br /></span>2. In a food processor, pulse 1/2 cup of the pumpkin seeds until coarsely ground. Put the flour, egg and ground pumpkin seeds in 3 shallow bowls. Season the trout fillets with salt and pepper and lightly dust them with flour, tapping off the excess. Dip the fillets in the beaten egg, then dredge them in the pumpkin seeds.<br /><br />3. In a large skillet, melt 1 tablespoon of the butter. Add the sage leaves and cook over moderate heat, turning once, until crisp, about 2 minutes per side. Transfer the sage leaves to a plate lined with paper towels to drain. Add 1/4 inch of the vegetable oil to the skillet and heat until shimmering. Carefully add the trout fillets and fry over moderately high heat until golden brown and just cooked through, about 3 minutes per side. Divide the fillets among 4 plates.<br /><br />4. Discard the oil and wipe out the skillet with paper towels. Add the fresh grapefruit juice and water to the skillet and bring to a boil; cook for 1 minute. Reduce the heat to moderate, add the grapefruit sections and simmer the sauce for 1 minute. Remove the skillet from the heat and swirl in the remaining 2 tablespoons of butter, 1 tablespoon at a time. Season with salt and pepper and spoon the sauce and grapefruit sections over the trout. Garnish each fillet with 2 sage leaves and serve immediately.</span>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-37260758392542588602008-03-20T13:18:00.000-07:002008-06-01T14:10:18.221-07:00Tropical Rice PuddingAnother enticing coconut milk recipe from Valine :<br /><br />1 Can Japanese or other short-grain white rice<br />1/2 c sugar<br />1/2 tsp salt<br />1 15 ounce can unsweetened light coconut milk (not cream of coconut)<br />large mango, sliced<br /><br />In 3 quart saucepan, heat rice, sugar, salt, and 3 cups of water to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes.<br /><br />Increase heat to medium; stir in coconut milk and cook uncovered until rice is tender, about 10 minutes, stirring occasional.<br />Transfer rice pudding to serving bowls; cover and refrigerate at least 3 hours or overnight to serve cold. Top with mango slices and toasted coconut before serving.katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-59125264010999199012008-03-18T12:31:00.000-07:002008-06-01T14:10:39.299-07:00Thai-Style Chicken SoupBrought by <span style="font-size:130%;">Camille Simon's</span> mother, <span style="font-size:130%;">Valine Quinn</span>, (our homemade bread specialist), this soup is said to taste just like the delicious Coconut Soups in Thai restaurants...<br /><br />serves 4<br /><br />1 tsp vegetable oil (coconut oil would work gr8 here)<br />3 lemongrass stalks, touch outer leaves removed, bottom 5 inches halved lengthwise and sliced<br />thin crosswise<br />3 shallots, chopped (about 1/2 cup)<br />8 sprigs fresh cilantro, chopped<br />3 tbs fish sauce<br />4 cups low-sodium chicken broth<br />2 (14-ounce) cans coconut milk, well shaken<br />1 tbs sugar<br />1/2 lb white mushrooms, cut into 1/4" slices<br />3 boneless skinless chicken breasts, chopped<br />3 tbs fresh lime juice<br />2 tsp Thai red curry paste<br /><br />garnish:<br /><br />1/2 cup fresh cilantro leaves<br />2 serrano cilies, slices thin<br />2 scallions, sliced thin on the bias<br />1 lime, cut into wedges<br /><br />directions:<br /><br />1. Heat oil in a large saucepan over medium heat until just simmering. Add the lemongrass, shallots, cilantry, and 1 tbs of the fish sauce; cook, stirring frequently, until just softened, 2-5 minutes (the vegetables should not brown). Stir in the broth and 1 can of coconut milk; bring to a simmer over high heat. Cover, reuce the heat to low, and simmer until the flavors have blended, 10 minutes. Pour the broth through a fine-mesh strainer and discard the solids in the strainer. Rinse the saucepan and return the broth mixture to the pan.<br /><br />2. Return the pan to medium-high heat. Stir the remaining can of coconut milk and sugar into the broth mixture and bring to a simmer. Reduce the heat to medium, add the mushrooms, and cook until just tender, 2 to 3 minutes. Add the chicken and cook, stirring constantly, until no longer pink, 1-3 minutes. Remove the soup from the heat.<br /><br />3. Combine the lime juice, curry paste, and remaining 2 tbs fish sauce in a small bowl; stir into the soup. Ladle the soup into bowls and garnish with the cilantro, shiles, and scallions. Serve immediately with lime wedges.katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com1tag:blogger.com,1999:blog-5655950584333348611.post-31182082043387557872008-03-18T12:16:00.000-07:002008-06-01T14:11:45.038-07:00Coconut Cream Pie with Chocolate Sauce<span style="font-family:trebuchet ms;font-size:130%;">Claudia Gertsch found this delightful dessert on </span><a href="http://www.veria.com/portal/site/NWC-TV"><span style="font-family:trebuchet ms;font-size:130%;">Veria</span></a><span style="font-family:trebuchet ms;font-size:130%;">, and healthy living tv show that has a great healthy cooking show called </span><a href="http://www.veria.com/portal/site/NWC-TV/menuitem.110a3651d923b7a857e89240225b11ca/?vgnextoid=3b5081e79c450110VgnVCM1000000601a8c0RCRD"><span style="font-family:trebuchet ms;font-size:130%;">Naturally Delicious</span></a><span style="font-family:trebuchet ms;"><span style="font-size:130%;">. Here's the recipe she found and has used a couple times already:</span><br /><span style="font-size:130%;"></span><br />This has got to be one of the most popular desserts we make each day. It is a tofu-based pie, but you’d never know it since the texture is so creamy. The sweetness from the coconut is very appealing, too. Be sure to make a high-standing rim of crust to hold the generous amount of filling for this pie. Although the filling will move slightly in the center when done, as the pie cools the filling will become firm and creamy.<br /><br />Serves 8<br /><br />2 (12.3-ounce) containers vacuum-packed extra-firm silken tofu (such as Mori-Nu)<br />1 cup maple sugar<br />3/4 cup unsweetened coconut milk<br />3/4 cup unsweetened shredded coconut<br />1/3 cup canola oil<br />3 tablespoons arrowroot<br />1 1/4 teaspoons vanilla extract<br />1/4 teaspoon almond extract<br />1/4 teaspoon sea salt<br />oat pastry crust<br />chocolate sauce<br /><br /><span style="font-size:130%;">Directions:</span><br /></span><span style="font-size:130%;"><br /></span><span style="font-family:trebuchet ms;">Position the rack in the bottom third of the oven and preheat the oven to 350°. Blend the tofu, maple sugar, coconut milk, 1/2 cup of shredded coconut, oil, arrowroot, vanilla and almond extract in a food processor until smooth and creamy. Pour the coconut mixture into the baked pie crust.<br /></span><br />Bake for 25 minutes. Sprinkle the remaining 1/4 cup shredded coconut over the pie. Continue baking for 15 minutes, or until the coconut is golden and the filling is set around the edges but still moves slightly in the center when the pie dish is gently shaken. Transfer the pie to a rack and cool completely. Cover the pie and refrigerate until cold. Cut the pie into wedges and transfer to plates. Drizzle the chocolate sauce over, and serve.<br /><br />The pie will keep for one-day, covered and refrigerated.</span>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-51387252279856865982008-03-17T14:33:00.001-07:002008-12-10T12:40:40.090-08:00Eggplant, Zucchini & Portobello Schnitzel<a href="http://1.bp.blogspot.com/__zeeStNZzwg/R97j3mcCZjI/AAAAAAAAEDo/ir-auYWxUME/s1600-h/mar08.jpg"><img id="BLOGGER_PHOTO_ID_5178827165873104434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/__zeeStNZzwg/R97j3mcCZjI/AAAAAAAAEDo/ir-auYWxUME/s400/mar08.jpg" border="0" /></a><br /><div><span style="font-family:trebuchet ms;"><span style="font-size:130%;">Schnitzel Ingredients:<br /></span><br />1 can coconut milk<br />1 large egg<br />2 cups breadcrumbs (use your favorite bread)<br />4-6 portobello mushrooms (sliced)<br />1 large eggplant (sliced into ½” rounds)<br /><br /><span style="font-size:130%;">Lemon-Caper Sauce:</span><br /><br />3 tbs butter<br />3 tbs olive oil<br />3 tsp capers<br />3 tbs lemon juice<br />2 tbs parsley<br /><br />1. Preheat oven to 350 degrees<br />Grease baking sheet (I use coconut oil)<br /><br />2. To make Schnitzel:<br /><br />Whisk together milk and egg in wide, shallow bowl. Spread bread crumbs on a large plate. Dip eggplant, zucchini, & Portobello into milk/egg mixture, then coat with breadcrumbs. Set on baking sheet. Bake vegetables 10 minutes. Flip them and bake another 10-15 minutes, or until vegetables are tender and breadcrumbs are brown. Set aside.<br /><br />3. To make Lemon-Caper Sauce:<br /><br />Melt butter in saucepan over medium heat. Cook 2-3 minutes, or until butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from heat, and add lemon juice and parsley.<br /><br />Serve vegetables immediately with sauce on top. </span></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;">This can be served as a side or main dish. To make this a complete meal, you can dip cooked chicken or sausage in the schnitzel sauce, and voila!</span></div>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-52831429119022178272008-03-17T14:24:00.001-07:002008-12-10T12:40:40.425-08:00Curry Chicken with Asparagus<a href="http://2.bp.blogspot.com/__zeeStNZzwg/R97h92cCZiI/AAAAAAAAEDg/92cK31aCzxQ/s1600-h/DSCF5224.JPG"><img id="BLOGGER_PHOTO_ID_5178825074224031266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/__zeeStNZzwg/R97h92cCZiI/AAAAAAAAEDg/92cK31aCzxQ/s400/DSCF5224.JPG" border="0" /></a><br /><div><span style="font-family:trebuchet ms;"><span style="font-size:130%;">Sauce:</span> </span></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;">1 can coconut milk</span></div><div><span style="font-family:trebuchet ms;">3/4 c almond butter</span></div><div><span style="font-family:trebuchet ms;">1 tbs fish oil</span></div><div><span style="font-family:trebuchet ms;">1/2 tsb green curry paste (red is also good)</span></div><div><span style="font-family:trebuchet ms;">1 tbs soy sauce</span></div><div><span style="font-family:trebuchet ms;">2 garlic cloves, pressed</span></div><div><span style="font-family:trebuchet ms;">1-2 tbs curry powder</span></div><div><span style="font-family:trebuchet ms;">1 tbs ginger powder1 onion, chopped (or two green onions, chopped)</span></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;font-size:130%;">Other Ingredients:</span></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;">1 bunch of asperagus chopped into 1 1/2 “ pieces</span></div><div><span style="font-family:trebuchet ms;">3 chicken breasts chopped</span></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;">1. In large sauce pan combine sauce ingredients and stir until smooth at medium heat.</span></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;">2. cook chicken in sauce on medium heat, covered. (7-10 minutes, depending on chicken piece size) </span></div><div><br /><span style="font-family:trebuchet ms;">3. Add asparagus and cook until tender (3-4 min)</span></div><div><span style="font-family:trebuchet ms;">Serve over rice.</span></div><div><span style="font-family:trebuchet ms;">Serves 4-5.</span></div><div><span style="font-family:trebuchet ms;"></span></div><div><span style="font-family:trebuchet ms;">Asparagus can also be replaced by zucchini, eggplant; almost any of your favorite in-season vegetables.</span></div>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-73960213727586009072008-03-17T13:42:00.001-07:002008-12-10T12:40:40.529-08:00Chicken Coconut Soup (Tom Kha Gai)<a href="http://2.bp.blogspot.com/__zeeStNZzwg/R-QMPWoOvjI/AAAAAAAAEKI/i62xGPGRBjE/s1600-h/curry+soup.jpg"><img id="BLOGGER_PHOTO_ID_5180278929294802482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/__zeeStNZzwg/R-QMPWoOvjI/AAAAAAAAEKI/i62xGPGRBjE/s400/curry+soup.jpg" border="0" /></a><span style="font-family:trebuchet ms;">In a medium sauce pan, boil 5-6 cups water with 3 breasts of chicken.<br />Remove chicken and all but 1 ½ cups chicken broth </span><div><br /><p><span style="font-family:trebuchet ms;"><span style="font-size:130%;">Add:</span><br />2-3 tbs raw/turbinado sugar</span></p><p><span style="font-family:trebuchet ms;">1/2 - 1 tsp. green curry paste</span></p><p><span style="font-family:trebuchet ms;">2 cans coconut milk</span></p><p><span style="font-family:trebuchet ms;">1 bunch cilantro, chopped</span></p><p><span style="font-family:trebuchet ms;">Mix and heat together. Thicken with 2 T. cornstarch mixed in 1/4 cup water. Use sparingly until just barely thickened.<br /></span></p><br /><p><span style="font-family:trebuchet ms;font-size:130%;">In a saucepan sauté:</span></p><p><span style="font-family:trebuchet ms;">2 cups chopped celery</span></p><p><span style="font-family:trebuchet ms;">1 bunch green onions, chopped</span></p><p><span style="font-family:trebuchet ms;">1/2 pound sliced mushrooms</span></p><p><span style="font-family:trebuchet ms;">3 limes, juiced </span></p><p><span style="font-family:trebuchet ms;"></span></p><p><span style="font-family:trebuchet ms;">Stir sautéed vegetables and chopped chicken into coconut milk mix. Simmer 20 min. For a filling meal, serve over brown rice.</span></p></div>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-25662588532540624332008-03-16T15:43:00.000-07:002008-12-10T12:40:40.932-08:00photos from january meeting<a href="http://1.bp.blogspot.com/__zeeStNZzwg/R92jf2cCZbI/AAAAAAAAECs/gDZvaztBOiI/s1600-h/DSCF4899.JPG"><img id="BLOGGER_PHOTO_ID_5178474914130322866" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/__zeeStNZzwg/R92jf2cCZbI/AAAAAAAAECs/gDZvaztBOiI/s400/DSCF4899.JPG" border="0" /></a><br /><a href="http://4.bp.blogspot.com/__zeeStNZzwg/R92jgmcCZcI/AAAAAAAAEC0/Lx21AVK25m8/s1600-h/DSCF4896.JPG"><img id="BLOGGER_PHOTO_ID_5178474927015224770" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/__zeeStNZzwg/R92jgmcCZcI/AAAAAAAAEC0/Lx21AVK25m8/s400/DSCF4896.JPG" border="0" /></a><br /><a href="http://3.bp.blogspot.com/__zeeStNZzwg/R92jhWcCZdI/AAAAAAAAEC8/iZnFRsl3bZ4/s1600-h/DSCF4897.JPG"><img id="BLOGGER_PHOTO_ID_5178474939900126674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/__zeeStNZzwg/R92jhWcCZdI/AAAAAAAAEC8/iZnFRsl3bZ4/s400/DSCF4897.JPG" border="0" /></a><br /><div></div>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0tag:blogger.com,1999:blog-5655950584333348611.post-64059080309006386832008-03-11T15:17:00.002-07:002008-06-01T14:15:23.479-07:00Beans - Nature's Perfect Food<span style="font-family:trebuchet ms;">Cheri's research on Beans...</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Bean eaters are associated with smaller waist sizes and a 22% lower risk of obesity. They also take in less “bad” fat and one-third more fiber than those who avoid these nutritional gems.<br /><br />Beans have such an amazing nutrition track record. One cup of beans provides a whopping 13 g of fiber—which is half of what we need daily—with no saturated fat. Beans are loaded with protein (about 15g per cup) and dozens of key nutrients, including a few most women fall short on—calcium, potassium, and magnesium. Studies also tie beans to a reduced risk of heart disease, type 2 diabetes, high blood pressure, and breast and colon cancers. And surprisingly, red, pinto, and kidney beans are the highest antioxidant food, beating out both blueberries and cranberries. Cynthia Sass, Mph, Rd<br />Prevention – February 2008—pp 85-87<br /><br />----------------------------------------------------------------------------------------------------------------------------------<br /><br />The new U.S. Department of Agriculture dietary guideline using the Eating Right Pyramid suggests, that the foods lowest in fats, oils and sugars (fruits, vegetables, dry beans and grains) should make up the largest portion of our daily meals. The benefits of using beans on a daily basis have recently been promoted because studies show beans help to reduce cholesterol while providing excellent nutrition. When combined with nuts, seeds or grains, they form a complete high-fiber vegetable protein. Most beans contain only 2-3% fat. Beans are the perfect food for a fat-restricted diet. You may never have to count calories again. Beans contain no cholesterol, and they can help lower your cholesterol level because they are one of the richest sources of fiber! Most beans contain at least 20% protein and are high in carbohydrates which provides longlasting energy. In addition, beans provide essential B Vitamins and Iron. Adding beans to your daily meals insures total nutrition, and with our wide selection of beans you should be able to find the right flavor for you.<br /><br />----------------------------------------------------------------------------------------------------------------------------------<br />Here’s a great website that will tell you about the nutritional content of all different types of beans and recipes to use them in.<br /></span><a href="http://www.foodfit.com/healthy/healthybeanguide.asp"><span style="font-family:trebuchet ms;">http://www.foodfit.com/healthy/healthybeanguide.asp</span></a><span style="font-family:trebuchet ms;"><br /><br />But what about ...Some people hesitate to eat beans because they can produce too much intestinal gas. Gas develops as indigestible carbohydrates in beans pass into the large intestine, where bacteria break down the carbohydrates and produce gas. A product called Beano taken with or just before eating provides a protein that breaks down these carbohydrates, preventing or reducing gas formation.<br /><br />Cultures that traditionally use beans abundantly tend to use herbs and spices said to fight flatulence. These include turmeric, ginger, cinnamon, cumin, anise, fennel seeds, caraway seeds, rosemary, lemongrass, garlic and basil.<br /><br /><span style="font-size:180%;">Bean Basics</span><br />If you really want to improve the quality of your diet, think beans. A hearty and satisfying alternative to meat, beans are low in fat, and rich in protein, complex carbohydrates, B vitamins, iron, zinc, copper, and potassium. As for fiber, no other food surpasses beans. Just a half cup of cooked beans provides 4 to 8 grams of fiber — up to four times the amount found in most other plant foods. Beans also help maintain healthy blood sugar and cholesterol levels. As an added bonus, beans keep you feeling full and satisfied long after the meal is over — a definite benefit if you're watching your weight.<br /><br /><span style="font-size:130%;">Cleaning</span><br />Because beans are a natural product, packages of dried beans sometimes contain shriveled or discolored beans, as well as small twigs and other items. Before cooking, sort through your beans and discard any discolored or blemished legumes. Rinse the beans well, cover them with water, and discard any that float to the top.<br /><br /><span style="font-size:130%;">Soaking</span><br />There are two methods used to soak beans in preparation for cooking. If you have time — if you intend to cook your dish the next day, for instance — you may want to use the long method, as this technique is best for reducing the gas-producing oligosaccharides. If dinner is just a couple of hours away, though, the quick method is your best bet. Keep in mind that not all beans must be soaked before cooking. Black-eyed peas, brown and red lentils, and split peas do not require soaking.<br /><br /><span style="font-size:130%;">The Long Method</span><br />After cleaning the beans, place them in a large bowl or pot, and cover them with four times as much water. Soak the beans for at least four hours, and for as long as twelve hours. If soaking them for more than four, place the bowl or pot in the refrigerator. After soaking, discard the water and replace with fresh water before cooking.<br /><br /><span style="font-size:130%;">The Quick Method</span><br />After cleaning the beans, place them in a large pot, and cover them with four times as much water. Bring the pot to a boil over high heat, and continue to boil for two minutes. Remove the pot from the heat, cover, and let stand for one hour. After soaking, discard the water and replace with fresh water before cooking.<br /><br /><span style="font-size:130%;">Cooking</span><br />To cook beans for use in salads, casseroles, and other dishes that contain little or no liquid, clean and soak as described above, discard the soaking water, and replace with two cups of water for each cup of dried beans. When beans are to be cooked in soups or stews that include acidic ingredients — lemon juice, vinegar, or tomatoes, for instance — add these ingredients at the end of the cooking time. Acidic foods can toughen the beans' outer layer, slowing the rate at which the beans cook. You'll know that the beans are done when you can mash them easily with a fork. Keep in mind that old beans may take longer to cook. The use of hard water can also lengthen cooking times. During long cooking times, periodically check the pot, and add more liquid if necessary.</span>katrina berghttp://www.blogger.com/profile/06472492517459344989noreply@blogger.com0