tag:blogger.com,1999:blog-60198865010037332432024-03-13T16:49:09.423-05:00Kelly's Kitchen"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia ChildKelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-6019886501003733243.post-8102177663217739392013-05-23T21:37:00.000-05:002013-05-23T21:37:18.155-05:00Morels for the Holiday<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;"></span><br />
<div class="content" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; height: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 20px; padding-left: 25px; padding-right: 20px; padding-top: 10px; vertical-align: baseline;">
<h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #5d9731; font-family: inherit; font-size: 2em; font-style: inherit; font-weight: bold; line-height: 1em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<br /></h1>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 1.15em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<a href="http://www.thelocalbeet.com/wp-content/uploads/2013/05/IMG_1538.jpg" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #5d9731; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;"><img alt="IMG_1538" class="aligncenter size-medium wp-image-16122" height="480" src="http://www.thelocalbeet.com/wp-content/uploads/2013/05/IMG_1538-300x225.jpg" style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-style: initial; border-top-style: none; border-width: initial; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;" width="640" /></a></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 1.15em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
It’s a balmy 45 and I considered covering my precious tomatoes this evening. I decided against it, convinced that it’s Memorial Day weekend and they will be OK. I’m pretty sure that last year couldn’t have been a more different setting. I feel like everything came early last year and I wasn’t prepared for it. At a recent <a href="http://www.chicago.coop/" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #5d9731; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">Chicago Cooperative</a> meeting the ice breaker question was what is your favorite spring vegetable? Without blinking an eye my answer was morel mushrooms… Well, <a href="https://www.rivervalleykitchens.com/" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #5d9731; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">River Valley Ranch</a> had photos of their morels up last week at the market, so if you are able to find them, I recommend this <a href="http://www.theparsleythief.com/2010/06/morel-mushroom-ravioli.html" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #5d9731; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">morel mushroom ravioli</a> courtesy of the Parsley Thief as a long weekend project for the family or friends because it’s amazing, albeit a bit time consuming but completely worth every minute of work put in. It’s buttery and creamy and textured and melts in your mouth. Homemade pasta has more flavor and is more fun to eat because there’s more to the experience. The flavors that come out are more surprising and exciting than dried pasta and this recipe with the fresh morels drives it home.</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 1.15em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<a href="http://www.thelocalbeet.com/wp-content/uploads/2013/05/IMG_1551.jpg" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #5d9731; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;"><img alt="IMG_1551" class="aligncenter size-medium wp-image-16123" height="480" src="http://www.thelocalbeet.com/wp-content/uploads/2013/05/IMG_1551-300x225.jpg" style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-style: initial; border-top-style: none; border-width: initial; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;" width="640" /></a></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 1.15em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
Cut and wash 8-10 ounces of morel mushrooms in water. Beware, ants may fly out of them… totally normal, don’t freak. Drain when you’re sure they’re dirt and bug free. Heat some butter in a skillet and add 2 or 3 large shallots that are minced (if you’er lucky, River Valley Ranch will have some grown from their mushroom compost). Cook until translucent. This is one of those times where you really use real butter… like super awesome high quality butter and don’t skimp ladies and gents, this ravioli is serious (<a href="http://www.nordiccreamery.com/" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #5d9731; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">Nordic Creamery</a> I’m looking at you). Add the mushrooms and let them sweat out all the water they absorbed for 10 or 12 minutes. Pour 1/4 cup dry white wine into the pan and let the mushrooms absorb it. Add 1/2 tablespoon chopped fresh tarragon (I used dry from the Spice House and wasn’t disappointed). Remove from heat and let cool.</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 1.15em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
Drain 1 1/2 cups ricotta cheese for 15 minutes. Since you’re already taking the effort to make the pasta from scratch, might I suggest also making the <a href="http://smittenkitchen.com/blog/2011/06/rich-homemade-ricotta/" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #5d9731; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">ricotta</a> (seriously, Smitten Kitchen where would I be without you)? Many local farmers have both milk and cream for sale. I have used <a href="http://www.kilgusfarmstead.com/" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #5d9731; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">Kilgus Farmstead</a> but there are many options. Chop the mushroom mixture and mix it into the ricotta along with an egg (farm fresh or bust), a pinch of nutmeg and a cup of grated Parm. Make the <a href="https://sites.google.com/site/theparsleythiefcooks/fresh-egg-pasta" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #5d9731; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">fresh pasta </a>courtesy of Mark Bittman and roll it out into sheets. I used a rolling pin (i.e. empty water bottle/wine bottle) to roll my dough out. You don’t have to be fancy about it! Lay out 2 sheets of pasta and take the advice to use cornmeal dusting because it will stick. Spacing an inch apart, mound some heaps of mushroom goo onto one of the sheets of pasta. When you have a reasonable amount, carefully lay the second layer on top. Dip your finger in water and moisten the edges of the pasta so they’ll stick together.</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 1.15em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<a href="http://www.thelocalbeet.com/wp-content/uploads/2013/05/IMG_1568.jpg" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #5d9731; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;"><img alt="IMG_1568" class="aligncenter size-medium wp-image-16124" height="480" src="http://www.thelocalbeet.com/wp-content/uploads/2013/05/IMG_1568-300x225.jpg" style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-style: initial; border-top-style: none; border-width: initial; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;" width="640" /></a></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 1.15em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
Cut the ravioli with a knife, or a ravioli press, or a cookie cutter… whatever works and lay on a pan covering with a towel until the process is complete. You should get about 24 ravioli out of it. Boil a pot of salted water and carefully drop them in one at a time. Cook for 2-3 minutes until they’re floating on the top. Drain and serve with some melted butter, parm, or mushroom oil and just let the emotion take control. Thank you Parsley Thief for a great recipe and River Valley ranch for delightful morels! Happy mushrooms!</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 1.15em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<br /></div>
</div>
Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com0tag:blogger.com,1999:blog-6019886501003733243.post-47328108514032598522013-04-03T15:18:00.001-05:002013-04-03T15:38:29.879-05:00JambalayaI don't want you to get the wrong idea about me - lately many of my posts have been about simple fast dishes that you can throw together without thinking. But I also like a good challenge in the kitchen and more importantly, if I want something for dinner, I'm going to make it.<br />
<br />
Enter this incredible jambalaya courtesy of http://www.cooking.com/recipes-and-more/recipes/chicken-sausage-jambalaya-recipe-2478.aspx#axzz2KbU2vHgI. <br />
<br />
Sure it takes some time, but the rice is creamy and full of flavor and you can adjust the vegetables to your liking. <br />
<br />
Start by browning 1/2 pound of andouille sausage for about 8 minutes. You can get higher quality from your local butcher and I bet you can find some at a local farmers market. Remove from the pan and chop into small pieces. Then in the same pan (so you get the fat!!), add a chopped onion, two chopped ribs of celery, a chopped bell pepper and a couple of cloves of garlic. Let them soften and wait for the onion to turn a beautiful gold.<br />
<br />
In a separate pot, combine 1 1/2 cups rice, 3 cups of chicken stock, 2 bay leaves, the chopped sausage, 1/4 teaspoon of cayenne and 1 1/2 teaspoons of salt. Simmer covered for 15 minutes.<br />
<br />
Can we just pause for a second and talk about how much better any grain is cooked in stock and not water?? Seriously trust me and spend the extra on stock. It makes eating grains much more appealing and flavorful. I think it does a nice job of tying the meal together since it's served with chicken.<br />
<br />
So on that note, cut a pound of chicken breasts into cubes and add to the pot. Cover and simmer until it's cooked through for about five more minutes. Before serving, remove from heat and allow it to sit for a couple of minutes. <br />
<br />
Eat up friends! I hope you're all as excited for spring as I am - lots of greens on the way :) <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XVDhB1ydc7NBH5m7hMpCtkyuvJ1LMSvbgAVcP5t5w3KD9cHTWlsECw5DusSsZCleoxlIjgg8SBgNnlG9JcgcK7sVOnta9wvZwbLyt5i3-_u0kQYKrTNogU4W5h9nE2WuU91Fj5_JUBXJ/s640/blogger-image-1576556356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XVDhB1ydc7NBH5m7hMpCtkyuvJ1LMSvbgAVcP5t5w3KD9cHTWlsECw5DusSsZCleoxlIjgg8SBgNnlG9JcgcK7sVOnta9wvZwbLyt5i3-_u0kQYKrTNogU4W5h9nE2WuU91Fj5_JUBXJ/s640/blogger-image-1576556356.jpg" /></a></div>Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com1tag:blogger.com,1999:blog-6019886501003733243.post-741322831148792682013-03-12T20:26:00.001-05:002013-03-12T20:26:33.909-05:00Popcorn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-2gH7FA_QpaE_6tUFCD0yewJ9DM8lkurlfOjPqGpt5B3IRewScGkoK1e8cmQ-pHSVTkvWS0b-ajbaPOD6AOLseUgJb94-oaUYbR-mqMW-louyrSkwFTkUVxVvlJGe1PIj7nVj4uuBkoX/s1600/IMG_3259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-2gH7FA_QpaE_6tUFCD0yewJ9DM8lkurlfOjPqGpt5B3IRewScGkoK1e8cmQ-pHSVTkvWS0b-ajbaPOD6AOLseUgJb94-oaUYbR-mqMW-louyrSkwFTkUVxVvlJGe1PIj7nVj4uuBkoX/s640/IMG_3259.JPG" width="640" /></a></div>
<br />
I love a nice big bowl of popcorn. Restraint isn't even attempted when I've got a bowl in my lap. But popcorn from a microwaveable bag is gross and when consumed, I'd always feel awful after. It's been a long time since I purchased a box of bags of the stuff - I just can't wrap my head around the fact that the inside of the bag flavors the popcorn for you. Wouldn't you rather just melt real butter and put real salt over the top... amiright? If <a href="http://www.livestrong.com/article/424792-the-cancer-risk-of-microwave-popcorn/">this</a> isn't a good enough reason to stay away from the stuff then mayhaps this won't interest you. However, I think it's worth noting that even if it's been proven that microwaveable popcorn doesn't cause lung cancer, it's likely that it's probably not a good idea to consume it.<br />
<br />
One suitable alternative to bags of microwave popcorn are the kernels you can buy and pop in a pot - much healthier and safer and you can flavor however you like. But, how about you take it one step further and try it from an actual cob of popping corn!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcNYfgHX9HHDep2hfmS8HIfzC3peLAue_TWreqak-Jgo0_Mt1RZ5r2_zx4Vp4bs6y727pj-F8EM9u7pOtaHDr6Xp27YFgMAnXmuaF4TF1rRd7MAqVh0qhjxQDKse4in1EdlAcBbnL0s4aJ/s1600/IMG_3264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcNYfgHX9HHDep2hfmS8HIfzC3peLAue_TWreqak-Jgo0_Mt1RZ5r2_zx4Vp4bs6y727pj-F8EM9u7pOtaHDr6Xp27YFgMAnXmuaF4TF1rRd7MAqVh0qhjxQDKse4in1EdlAcBbnL0s4aJ/s640/IMG_3264.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
I dropped by <a href="http://www.greencitymarket.org/">Green City Market</a> a couple of weeks ago and one of the stands was selling cobs of popping corn for $1 a piece. I've read many positive articles about people who've tried it so I decided to give it a try. It was recommended to me that I put it into a paper bag and microwave it to contain the mess, but I couldn't handle not watching it pop for my first time... it made a bit of a mess, but was totally worth it. I microwaved it for about 4 minutes and ended up with a wonderfully hot and fresh bowl of popcorn. Flavor however you like - melted butter, cheese, truffle oil, spice blends, hot caramel - and you've got a delicious snack that you can use for entertaining or for a quiet night in on the couch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhp_nHUsdcmasM-3mtZ5BZlUIlfQt-2O9PfsDffHs3sCtpPpLkMnhelZ7erDLzFV_IagRNH8Alq0Ye3TKR8b04wpN5ehg_88GkhP0n8ARLFx4QdUtyVFaF35AOH4DqdaVZSvtq67f04vNb/s1600/IMG_3261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhp_nHUsdcmasM-3mtZ5BZlUIlfQt-2O9PfsDffHs3sCtpPpLkMnhelZ7erDLzFV_IagRNH8Alq0Ye3TKR8b04wpN5ehg_88GkhP0n8ARLFx4QdUtyVFaF35AOH4DqdaVZSvtq67f04vNb/s640/IMG_3261.JPG" width="640" /></a></div>
<br />
I think if I heated it in a bag more kernels would have popped - it will take a bit of experimenting to get the perfect recipe down, but I'm up for the challenge. There were plenty of cobs to go around at the market - try it out!Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com0tag:blogger.com,1999:blog-6019886501003733243.post-49334461183893278422013-03-04T22:07:00.000-06:002013-03-04T22:07:36.504-06:00Support the Chicago Cooperative!<!--[if gte mso 9]><xml>
<o:OfficeDocumentSettings>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:WordDocument>
<w:Zoom>0</w:Zoom>
<w:TrackMoves>false</w:TrackMoves>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing>
<w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing>
<w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery>
<w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:DontGrowAutofit/>
<w:DontAutofitConstrainedTables/>
<w:DontVertAlignInTxbx/>
</w:Compatibility>
</w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" LatentStyleCount="276">
</w:LatentStyles>
</xml><![endif]-->
<!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"Times New Roman";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
</style>
<![endif]-->
<!--StartFragment-->
<br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #3c0042; font-family: Helvetica; font-size: 13.0pt; mso-bidi-font-family: Helvetica;">Many of us have ideas constantly
bouncing around in our minds that we don’t know how to turn into reality.
I am most certainly a victim of this and I look up to those people who
are brave and courageous enough to take a risk and follow their hearts.<span style="mso-spacerun: yes;"> </span>One of those people is Greg Berlowitz.
He is attempting to fulfill many of our dreams to create an accessible
cooperative in the northern part of Chicago. His dedication is tremendous
and was clearly shown Wednesday night in his kick-off meeting where he
conducted a group activity and brought in speaker Clint Popetz, former chairman
of the board of the Common Ground cooperative in Champaign Urbana.<span style="mso-spacerun: yes;"> </span>He couldn’t have been more honest and
up front with the amount of time and energy that will be needed to make this a
success and, despite that, couldn’t wait to get started.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></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/AVvXsEiac0Ukxh0paqeja34AQZhyTXqXHI8xqVwuX8zQTjTzUP8svAQjnLMR9UNEwXB0ZzlHJsuQfQ5dlGt6XEFsBfa7yHkelwUJzRhrqSAfmgY7xgRFiHimNWsSvDZM7OmVUbGiEEys2LVYtunK/s1600/coop+photo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiac0Ukxh0paqeja34AQZhyTXqXHI8xqVwuX8zQTjTzUP8svAQjnLMR9UNEwXB0ZzlHJsuQfQ5dlGt6XEFsBfa7yHkelwUJzRhrqSAfmgY7xgRFiHimNWsSvDZM7OmVUbGiEEys2LVYtunK/s320/coop+photo.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Group activity where we all write our ideas for everyone to see!<br />
<br />
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #3c0042; font-family: Helvetica; font-size: 17px;">A cooperative gives us the
opportunity to decide what goes into our grocery store and establish the price
of the goods sold.<span style="mso-spacerun: yes;"> </span>It is unique in
that the members of the cooperative own the cooperative.<span style="mso-spacerun: yes;"> </span>The members elect the board and the
board establishes the policies of the co-op.<span style="mso-spacerun: yes;"> </span>The board then hires a General Manager to implement policy
with their supervision.<span style="mso-spacerun: yes;"> </span>Many
products you will find at a cooperative are local, organic, sustainable or a
combination of all of these.<span style="mso-spacerun: yes;"> </span>The
profits go back into the cooperative and often members shop at a discounted
price.<span style="mso-spacerun: yes;"> </span>While the community is what
keeps a cooperative operating successfully, membership isn’t required to shop
there.</span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="color: #3c0042; font-family: Helvetica; font-size: 13.0pt; mso-bidi-font-family: Helvetica;">Greg’s sense of humor and
enthusiasm could not be more encouraging and endearing.<span style="mso-spacerun: yes;"> </span>He believes that “building a co-op is
not just about building a store.<span style="mso-spacerun: yes;"> </span>It’s
about building a community-supported organization that can build a store,
maintain a store, and enable the store to thrive.<span style="mso-spacerun: yes;"> </span>And a co-op is successful when it is born out of a community
and fulfills a need that that community has.” <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #3c0042; font-family: Helvetica; font-size: 13.0pt; mso-bidi-font-family: Helvetica;">As a local food advocate, I
couldn’t be more excited to become an active member of this project. Although I</span><span class="MsoCommentReference"><span style="font-size: 8.0pt;"> </span></span><span style="color: #3c0042; font-family: Helvetica; font-size: 13.0pt; mso-bidi-font-family: Helvetica;">am more of the uneducated but eager type in this instance, he
has assured me that this is, in fact, OK.<span style="mso-spacerun: yes;">
</span>He attended a conference in Bloomington over the weekend and says: “At
the conference, which was supported by national organizations which support
co-ops and are taught by veteran co-op builders, we were reminded that we
aren’t reinventing the wheel.<span style="mso-spacerun: yes;">
</span>There are established steps we will take and demonstrated processes we
will undergo to build a strong organization and then an inspirational food
co-op.” Greg welcomes any and all levels of commitment, ideas and
questions you may have.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #3c0042; font-family: Helvetica; font-size: 13.0pt; mso-bidi-font-family: Helvetica;">There is another meeting this
Thursday, March 7 at 7:30 at the Sulzer Library on 4455 N Lincoln Ave.<span style="mso-spacerun: yes;"> </span>If you have even an inkling of interest
in learning about a cooperative or becoming a part of a great opportunity, I
really encourage you to stop by and talk food with everyone!</span></div>
<!--EndFragment-->Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com0tag:blogger.com,1999:blog-6019886501003733243.post-67551411051158473312013-02-11T20:55:00.001-06:002013-02-11T21:00:49.005-06:00Chicken burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7NbKIzoC3n-KGdWX6VNCTymK_9HQAgG60PWT7CkWuO0VDgE-3foTX016yfBJrm3SCqAIvPpkHO3QpHyj_IrzXBL1SbN9_7ud75JebVQpKBa4Bm9M24k_XoQxlhhetU8cK7EnMKJvc6mkG/s1600/IMG_3038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7NbKIzoC3n-KGdWX6VNCTymK_9HQAgG60PWT7CkWuO0VDgE-3foTX016yfBJrm3SCqAIvPpkHO3QpHyj_IrzXBL1SbN9_7ud75JebVQpKBa4Bm9M24k_XoQxlhhetU8cK7EnMKJvc6mkG/s640/IMG_3038.JPG" width="640" /></a></div>
<br />
I have this thing about ground beef - it really just doesn't do it for me. Reading way too much about how many different cows go into one burger made my decision to stop eating it really very easy, except I really like them... They are easy to make and are great for company. <br />
<br />
I had my best friend over for lunch a couple of weeks ago. She is a paleo eater and we were planning on just making a salad. I said earlier that my life change goal is to use what I have and embrace it. So I looked in my freezer and found some beautiful ground capon from <a href="http://cdfamilyfarms.com/">C & D Family Farms</a> in my freezer and texted her that we were having chicken burgers. Her response was "OK...." so that was encouraging.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9Z6MBed189kdwAIHIlefG3WrXraIca8WiWqXFvrJHWwoYWqQIUzGZ6YW2m42ZqP2FOnoqh_PCWO6HyfLLir6KhUqqX_LTPP0ZEN2z2IpWHRD_XQCKdhO1TJ57P53xKxL7NE4VWDbpWBu/s1600/IMG_3040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9Z6MBed189kdwAIHIlefG3WrXraIca8WiWqXFvrJHWwoYWqQIUzGZ6YW2m42ZqP2FOnoqh_PCWO6HyfLLir6KhUqqX_LTPP0ZEN2z2IpWHRD_XQCKdhO1TJ57P53xKxL7NE4VWDbpWBu/s640/IMG_3040.JPG" width="640" /></a></div>
<br />
The amazing thing about burgers is that they can be whatever you want them to be. I used what I had laying around: 1 pound of ground capon, a squeeze of lemon, a handful of chopped cilantro, two chopped chilis in adobo sauce, an egg and a couple of teaspoons of <a href="http://www.thespicehouse.com/spices/caribbean-calypso-seasoning#content">Caribbean Calypso</a> seasoning from the Spice House. Had I not had my little gluten hater over, I certainly would have added some whole wheat bread crumbs, but they're not necessary. I formed them into 4 beautiful patties and sauteed them in cilantro olive oil, topped with soft queso fresco and voila: a masterpiece. We liked them so much we both had two. Certainly a unique approach, but localish and healthy all the same. What are some weird creations you have made?Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com0tag:blogger.com,1999:blog-6019886501003733243.post-21867628525452357082013-02-05T20:06:00.003-06:002013-02-05T21:11:00.838-06:00Winter Comforts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkilmRjce9sx_3NN7EhrnZq6qO7eHRzqZk4yrvK7fd1w5OT5gqcz4y0sv2kvjxmAwm6xivWthCTCK9iyLygUCP3uOroIkqRhRDRBIJ6norv1Gxmp-iAXgS513dnMOhYzyanB7fJ1njBJv/s1600/IMG_3066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkilmRjce9sx_3NN7EhrnZq6qO7eHRzqZk4yrvK7fd1w5OT5gqcz4y0sv2kvjxmAwm6xivWthCTCK9iyLygUCP3uOroIkqRhRDRBIJ6norv1Gxmp-iAXgS513dnMOhYzyanB7fJ1njBJv/s640/IMG_3066.jpg" width="480" /></a></div>
<br />
So I'm a little late in writing what my New Years Resolutions are, but I think that's OK because my goals are more of attempts at life changes. You see, food for me is an obsession. I have been obsessed and fixated on food since I graduated from college until last summer. After I canned tomatoes, I was convinced that I wouldn't be a local eater until I baked my own bread - Can you see where this is going?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufdrH9wY3Iy3kmyE4NdUmWHa9TblMOvHOZKtVjNA2Svz65eWvPGMs4OcQnHfB5vOolUVORmjPrD3Q8etoM2phq2QOlR_QOANh0UJ8yVdXBVZp3EDdjER1u7Yk59NX2N-qnx6UIW9PvJMR/s1600/IMG_3062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufdrH9wY3Iy3kmyE4NdUmWHa9TblMOvHOZKtVjNA2Svz65eWvPGMs4OcQnHfB5vOolUVORmjPrD3Q8etoM2phq2QOlR_QOANh0UJ8yVdXBVZp3EDdjER1u7Yk59NX2N-qnx6UIW9PvJMR/s640/IMG_3062.jpg" width="480" /></a></div>
<br />
<br />
And so my friends, I give you the beloved soft boiled egg. It's elegant in its simplicity. It's beautiful and delicate. The yolk is velvety and buttery if you have the right egg. And if you're reading this blog post, I'm pretty much assuming you know my feelings on store bought eggs versus the real thing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukiDv7X37QQaDQ1Ps0tA_nAWTsVmaD7jqb27cYouLYfTjPSIYh61xoYWhlFqsUUTcmKFil-t2WqrHUwg2neMjwc-QUHl0X5xlfcdoaC6-GbWj3Q3x-YjMSsKNYDMXxe_9ygO7dSx1xV8f/s1600/IMG_3065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukiDv7X37QQaDQ1Ps0tA_nAWTsVmaD7jqb27cYouLYfTjPSIYh61xoYWhlFqsUUTcmKFil-t2WqrHUwg2neMjwc-QUHl0X5xlfcdoaC6-GbWj3Q3x-YjMSsKNYDMXxe_9ygO7dSx1xV8f/s640/IMG_3065.jpg" width="602" /></a></div>
<br />
<br />
This is my goal for 2013: embrace what's simple instead of being discouraged by imperfection. This doesn't mean I have to be thoughtless and careless. This means that I don't have to get wrapped up in the fact that I don't make my own bread every weekend. I can easily buy freshly baked bread (or not, if that's what you prefer) and high quality eggs from the farmers market or a specialty store here in Chicago. And guess what, I'm still kind of making a difference with my locally purchased bread and eggs. So if that's all I can do this week, then thank you and good night ladies and gents. <br />
<br />
And here is the best part. My 3 minute soft boiled egg actually has some extremely deep sentiment behind it. When I was a little girl my dad travelled all the time - inevitably when he came home, all he wanted was to sleep in on the weekends. But he was ever so lucky to have me as his offspring and so at 6 or 7 AM I'd jump out of bed bursting with energy ready to talk to him. He would get up every weekend and make these eggs for me except he cut the crust off my toast and the egg cutter was Mickey Mouse, not a rooster. But the egg cups and cat warmer are the exact same as when I was a little girl. This was something that I waited for all week to do with my dad and now I fondly eat my soft boiled egg and whole wheat toast with a smile on my face, knowing that that is truly what's important.Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com1tag:blogger.com,1999:blog-6019886501003733243.post-40321007386774203052012-11-17T13:02:00.003-06:002012-11-17T13:02:55.885-06:00Summer Reflections<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgS-kN3bLvREJT24zHfI0oVviK1UAm2dY4Gbse8ZiH80RhAku3xLPkOK2wryCoZQVffwSEZRJbjJG8PZJDrwt4UjV_RwfefHbHeNr_JQYersfqbOLBOykB0xCE5O5n5i7Ggo2kOiDT_Q7/s1600/Finality+of+Summer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgS-kN3bLvREJT24zHfI0oVviK1UAm2dY4Gbse8ZiH80RhAku3xLPkOK2wryCoZQVffwSEZRJbjJG8PZJDrwt4UjV_RwfefHbHeNr_JQYersfqbOLBOykB0xCE5O5n5i7Ggo2kOiDT_Q7/s640/Finality+of+Summer.jpg" width="466" /></a></div>
<br />
Last week I had to dig my garden up, pull the weeds out and throw my dead plants away. It was awful. But at the same time, it was beautiful. I ended up digging a whole bunch of carrots up that I used in soup along with the thyme that I pulled too. And then I started planning what I'm going to do next year.<br />
<br />
The truth is, I let my garden die. And I didn't can as much as I should have. And sometimes, I even bought produce from the grocery store. This summer was a huge learning experience for me - it was the peak of my quarter life crisis... did you know those existed? I didn't until I was in the middle of it. BUT, the good news is that it happened. I had put so much pressure on myself to only eat a certain way that I sort of exploded and stopped eating food that I even liked. <br />
<br />
The passion I have for vegetables may be absurd, but it's part of who I am and it's who I'll continue to be. And even if I don't cook every single day, the changes that I have made in my life are substantial enough to impact the world in some small way. I still eat local food. I'm still eating the food I canned. And, I'm still learning new canning and cooking techniques. My bizarre preachy word vomit aside, what I'm trying to say is, don't be so hard on yourself when you're eating. It can create chaos. Do what you can do and don't freak out if you don't make the best choice every time. I promise you'll appreciate cooking/baking/preserving/canning/eating more if you are able to keep this in mind. At least it worked for me. <br />
<br />
And so I leave you with these final thoughts: It's Thanksgiving time! Make your favorite dish and throw in an extra stick of butter. It'll be OK :)Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com1tag:blogger.com,1999:blog-6019886501003733243.post-3488591488232564012012-08-30T18:04:00.001-05:002012-08-30T18:04:07.859-05:00Pork Belly Chaos<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEd6PM-tnxHAZiKAtvPFoa_8FLk-9gTsaQ1rVGAO0mEM6R-6is8XT2sQ-yasupqRQAETyOiJ1QkMwIBXaABEPcd8QVOwJ0JiIG_q__R28G9i_C9msiqBJoIIh76uBrEGdMDuw-cpZN6Sp/s1600/IMG_2213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEd6PM-tnxHAZiKAtvPFoa_8FLk-9gTsaQ1rVGAO0mEM6R-6is8XT2sQ-yasupqRQAETyOiJ1QkMwIBXaABEPcd8QVOwJ0JiIG_q__R28G9i_C9msiqBJoIIh76uBrEGdMDuw-cpZN6Sp/s640/IMG_2213.JPG" width="640" /></a></div>
<br />
Most people buy their dad a practical gift for Father's Day, but I'm not so good at those. I just can't bring myself to go get him another shirt. This year I knew that my gift for my dad would come from <a href="http://www.beckerlaneorganic.com/">Becker Lane</a> - I assumed it would be some of their gorgeous pork chops. But as I got to chatting with the guys there, I decided to be bold and buy a piece of pork belly. It's always the most succulent item on the menu that you never make at home. He was delighted and surprised by how random I went and we agreed that we would make it together. <br />
<br />
I do believe that a piece of pork belly would be excellent smoked on the grill (Labor Day ideas, anyone?), however, we slow cooked it in the oven using <a href="http://www.cookingchanneltv.com/recipes/pork-belly-with-lentils-recipe/index.html">Lara Calder's</a> recipe. It was succulent and juicy and agonizingly sweet yet savory. It was perfect. We served it over lentils, as Lara suggests, but you could roast beets or something similarly earthy to keep it as local as possible. Lara Calder creates this gorgeous glaze with water and apple cider vinegar to start and then honey and mustard brushed over top of the fat as it cooks. You could serve this for company as an alternative to burgers on the grill and most of the ingredients you can find from local people around here. Surprise your loved ones with some pork belly. The shock and awe factor will be excellent and the end result is delicious.<br />
<div>
<br /></div>
Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com0tag:blogger.com,1999:blog-6019886501003733243.post-50987070862211001202012-08-05T15:24:00.001-05:002012-08-05T15:24:20.703-05:00Pickled Beets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiuxtyf9R3wDrFtBAkNvhzkq947hspIQAb07wz6pk87rvEXXsmHXKeiwKhy-EapmUNDEf3WXbFfXKrbGEepSzL2xaftS98tzH9gieo7A13294Kt3wwdSIqtyG41bNQNT8zfc_8sQ5s5F2x/s1600/IMG_1606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiuxtyf9R3wDrFtBAkNvhzkq947hspIQAb07wz6pk87rvEXXsmHXKeiwKhy-EapmUNDEf3WXbFfXKrbGEepSzL2xaftS98tzH9gieo7A13294Kt3wwdSIqtyG41bNQNT8zfc_8sQ5s5F2x/s640/IMG_1606.jpg" width="640" /></a></div>
<br />
It's been far too long since I posted last. I missed it greatly and I'm glad to be back. After working through several major changes I have found peace and happiness in my cooking projects and running and I can't wait to continue sharing them. I have a post for you that I wrote a couple of weeks ago for <a href="http://www.thelocalbeet.com/">The Local Beet</a>. In the meantime, I hope everyone is enjoying the beautiful produce and you haven't lost too many fruits and veggies in this extreme heat! This really is the best time of the year: tomatoes are everywhere. :)<br />
<br />
<span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">I know what you’re thinking: pickled beets are gross. But I promise you, when they’re not purchased in a mystery can where they’re hardly recognizable, they are irresistible. Beets are without a doubt one of my favorite vegetables in the world (artichokes are at the top, no question). They are earthy and complex and warm and perfect on salads. Usually I just throw a couple in foil and roast them for 30 – 45 minutes every week so I can make salads with goat cheese, arugula and walnuts, but these past couple of weeks it has just been way too hot for the oven. If you’re a city dweller I know you’re with me because AC units hardly have the capacity to cool off a bedroom let alone combat the oven. So I offer you pickled beets as an alternative to your standard roasted beets!</span></span><br />
<span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span></span><br />
<span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><br />
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 1.15em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: inherit;">You will have to use your stove, but it will make several pint jars which will be enough to keep you oven free for quite some time. The recipe I used to pickle beets is from the most informative book I’ve found thus far: <a href="http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/077880139X">Ball Complete Book of Home Preserving</a>. The book calls for 10 cups of prepared beets – I just bought a bag of them at the farmers market for $5 and called it a day. Boil beets whole with the tops almost all removed in a large pot covered and cook for about 40 minutes (prepare canning jars while the beets boil; for instructions see my post on <a href="http://eatatkellys.blogspot.com/2011/07/strawberry-jam-of-all-jams.html">Strawberry Jam</a>). When beets are cooked, run them under cool water, remove skins and slice them as you like.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 1.15em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: inherit;">Acquire pickling spice (or make it!) and tie 3 tablespoons in a spice bag. The <a href="http://www.thespicehouse.com/">Spice House</a> is where I got my pickling spice. Combine 2 and a half cups white vinegar, 1 cup of water, 1 cup of sugar OR honey (which I used and I really recommend) and the spice bag. Bring to a boil over medium-high heat heat and stir to make sure the honey dissolves. Boil gently for 15 minutes, remove the spice bag and add beets. Return the mixture to a boil. Ladle the beets into the prepared jars within 1/2 inch of the top of the jar. Ladle the hot liquid over the beets to cover. Wipe the rim, center the lid and screw the band on; place the jars in canner and process for 30 minutes. Remove the lid and wait 5 minutes to remove the jars. Cool for 24 hours and store.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 1.15em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: inherit;">Once you have achieved this perfection, serve with homemade ricotta and sourdough (as in the picture) or on top of a lovely salad of arugula or romaine. This is such an easy “condiment” to make and it’s so healthy! I find it a delightful alternative to my roasted beets with quite the kick. Try it out – and let me know what you think!</span></div>
<br />
<br />
<br />Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com0tag:blogger.com,1999:blog-6019886501003733243.post-663137607642442832012-06-05T19:32:00.001-05:002012-06-05T19:32:34.216-05:00The Porchetta Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9p4SdwKv9piRgBneSNzbZoaNapxVSaqjQMSFxWja-c7EfYk7g6JSDUn_Nw5muQ8pfP3SgaoCpubKvtxb8MfpfGVVmkL7fl5GR04imovQcRdddCBkzIKSaBHWpROBuBIGylQFKyoqUPsJS/s1600/IMG_1616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9p4SdwKv9piRgBneSNzbZoaNapxVSaqjQMSFxWja-c7EfYk7g6JSDUn_Nw5muQ8pfP3SgaoCpubKvtxb8MfpfGVVmkL7fl5GR04imovQcRdddCBkzIKSaBHWpROBuBIGylQFKyoqUPsJS/s640/IMG_1616.JPG" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;">I find it hard to stick to a routine every day, week, whatever. But I do have one thing I absolutely must do every Saturday morning and that is go to <a href="http://www.greencitymarket.org/index.asp" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #5d9731; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">Green City Market</a>. It has become almost a joke among friends because I must get there early in case they run out of food. But, you see, they have a better selection early. And it’s not crowded early. And now that they have moved outside, it’s peaceful and I feel all those excited feelings I get when I know summer is coming.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;">The point is that when the market moves outside new and glorious things happen. I am required to do a lap of the vendors before I buy anything. And let me tell you that when I did my first lap of the outdoor lot and laid my eyes on this beautiful hunka meat at 7:30 AM, I had to have one.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 15px;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1IT21rFfdBnYlUB4pyPuvC84X7UUUWTq5jr6_WViRlwcI4e7YltDvQK9R_7q1AbQqnSk8bSJDe55snw7j7QPcT3p9yLW8E7aVL6NYoBSL_fnqJ6DNido78VmGYRzNduYdgekj15Se2pqE/s1600/IMG_1615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1IT21rFfdBnYlUB4pyPuvC84X7UUUWTq5jr6_WViRlwcI4e7YltDvQK9R_7q1AbQqnSk8bSJDe55snw7j7QPcT3p9yLW8E7aVL6NYoBSL_fnqJ6DNido78VmGYRzNduYdgekj15Se2pqE/s640/IMG_1615.JPG" width="640" /></a></div>
<br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;"><a href="http://www.beckerlaneorganic.com/" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #a9218f; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;">Becker Lane</a> has the best pork I have ever tasted and now they have decided to sell Porchetta sandwiches at the market for all of our eating pleasure. I ask you is there anything better than a pork sandwich for breakfast? I think not. On a soft ciabatta roll, an onion relish is spread on the bottom half, and then they layer the most tender and juicy meat, with the marbled meat overtop of that and the skin on top of that. As a bonus they put a tangy homemade slaw on top to sort of cut that whole meat overload that you may be picturing in your mind.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;">In short, I have never been so happy at breakfast as when I tasted this succulent gift from the pork geniuses.</span>Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com2tag:blogger.com,1999:blog-6019886501003733243.post-41526516935231931332012-06-04T20:41:00.000-05:002012-06-04T20:41:13.065-05:00The Food Matters Project - Hot Tomato Quinoa Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9vCRctJhvK_ZWK9nCmVk1t5S3MpmqGl5aS4L-X7lazQpcnObxgkZvjMugLTgn8lqwhaa_LNRtSbB1s7T1vgoYEOA0SbniRv1Hz1i3ZpdQIwVJHFKMvDQILv6MJeInR0-nido5FhJ5PBWZ/s1600/IMG_1971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9vCRctJhvK_ZWK9nCmVk1t5S3MpmqGl5aS4L-X7lazQpcnObxgkZvjMugLTgn8lqwhaa_LNRtSbB1s7T1vgoYEOA0SbniRv1Hz1i3ZpdQIwVJHFKMvDQILv6MJeInR0-nido5FhJ5PBWZ/s640/IMG_1971.JPG" width="640" /></a></div>
<br />
This week <a href="http://www.givingtable.org/blog">Nicole</a> chose an excellent recipe for <a href="http://thefoodmattersproject.com/">The Food Matters Project</a>: Savory Tomato Crisp. I decided to turn it into a warm and filling but healthy dinner. I chose to use my own canned tomatoes for this recipe. There are some gorgeous tomatoes at the farmers market, but since it's so early in the season, they are really expensive!<br />
<br />
<a name='more'></a><br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX9hMd0tV5_1X8aC09ORjF7MKbeOBFDDESKOTpFohI4zfK0eEPiINoXFFRwy48XxbkIK6Bn-WKvHDB2dJFj0z5xKyNpOY_kzDWa7R2ydwsQVWsMIFWEXoE24kLiFQHKlIVf2N7gZH5IpoK/s1600/IMG_1968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX9hMd0tV5_1X8aC09ORjF7MKbeOBFDDESKOTpFohI4zfK0eEPiINoXFFRwy48XxbkIK6Bn-WKvHDB2dJFj0z5xKyNpOY_kzDWa7R2ydwsQVWsMIFWEXoE24kLiFQHKlIVf2N7gZH5IpoK/s640/IMG_1968.JPG" width="640" /></a></div>
<br />
After letting the tomatoes drain, I seasoned them with salt, pepper and dried basil. Then I combined 1/2 cup of bread crumbs and 1/2 cup of parmesan cheese and sprinkled over top (although I didn't use it all). This baked at 375 for about 35 minutes until it was a pretty tannish color. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYYgMZHus9WXOw7ziaQZzuZIM59t0AnmVebY5rU0hVcSaASacB9J9tWUc-u5LuJR8rMaExGbsqS_ttv8eAc-LYEoZp1MRky3kHJzyMp_HHwuIgtf57JVYueolvvGCZVCb2NH5ZFZ-pyLd/s1600/IMG_1963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYYgMZHus9WXOw7ziaQZzuZIM59t0AnmVebY5rU0hVcSaASacB9J9tWUc-u5LuJR8rMaExGbsqS_ttv8eAc-LYEoZp1MRky3kHJzyMp_HHwuIgtf57JVYueolvvGCZVCb2NH5ZFZ-pyLd/s640/IMG_1963.JPG" width="640" /></a></div>
<br />
Meanwhile, I made a vat of quinoa (1 cup quinoa, 2 cups veggie stock) because as you probably know by now, I <i>love </i>quinoa. I chopped a few scallions and threw it into the pot to add some flavor and just before it was done cooking, I threw in a few large handfuls of spinach I found in the fridge that hadn't gone bag yet (win).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQa2YXYSnO2tOP5d_okczMyrvkQD42oZHh6c-o_dNwsIlY_M2uhh4mnq8NNdFFpGOWwl-r8gfsBY4d3F6gfagfV2TyH9z04T8mAxu8K47OB2zFlDTP_GSlz0WOHeSe70I0vra7-XXSyhf/s1600/IMG_1964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQa2YXYSnO2tOP5d_okczMyrvkQD42oZHh6c-o_dNwsIlY_M2uhh4mnq8NNdFFpGOWwl-r8gfsBY4d3F6gfagfV2TyH9z04T8mAxu8K47OB2zFlDTP_GSlz0WOHeSe70I0vra7-XXSyhf/s640/IMG_1964.jpg" width="640" /></a></div>
<br />
This was the gem of the night. It is cheddar cheese and blue cheese smushed together and rolled in chopped pistachios. I found this at the <a href="http://glenwoodsundaymarket.org/">Glenwood Farmers Market</a> and absolutely couldn't live without it. I put some chunks over the quinoa to melt on top. Gooey with a little crunch... excellent choice. Always.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7OztEWxyqkuDkjYuiOh9wmsjzpNWL6D47H2s2C39eQT1Ma8Aop8H98xsRAXPo_3HHRbMBc6KRJv168Ff4NX2wf9JkXI_Vx-fLjKQTtSwjGQGIrzOEsfBB98G89ELejsBLFpaqzlqI_lwO/s1600/IMG_1969.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7OztEWxyqkuDkjYuiOh9wmsjzpNWL6D47H2s2C39eQT1Ma8Aop8H98xsRAXPo_3HHRbMBc6KRJv168Ff4NX2wf9JkXI_Vx-fLjKQTtSwjGQGIrzOEsfBB98G89ELejsBLFpaqzlqI_lwO/s640/IMG_1969.jpg" width="640" /></a></div>
<br />
When the tomatoes were done, I scooped them out and put them overtop of the quinoa and cheese. I momentarily panicked about the bread crumb/parmesan texture with everything else, but I have to say it was quite delicious and mostly local. I also always feel proud when I've found a new and clever way to use my canned tomatoes!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLU4CG_-hPHUzgkvd4iLQsXPqXVydvjCcWllW4MYWV2_9yZmjbP4uYsjNyJwIFcBs4cSLRyZWa3OEMD5aoWxWb4R2PUfHNRCahy8k_tljF6iEVAYjJytBerIvIwGd0pE7nnecQ9f2sRWu/s1600/IMG_1973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLU4CG_-hPHUzgkvd4iLQsXPqXVydvjCcWllW4MYWV2_9yZmjbP4uYsjNyJwIFcBs4cSLRyZWa3OEMD5aoWxWb4R2PUfHNRCahy8k_tljF6iEVAYjJytBerIvIwGd0pE7nnecQ9f2sRWu/s640/IMG_1973.JPG" width="640" /></a></div>
<br />
Great choice, Nicole! This was delicious!Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com2tag:blogger.com,1999:blog-6019886501003733243.post-81886734551041603852012-05-21T20:28:00.001-05:002012-05-21T20:28:12.996-05:00The Food Matters Project - Mexican Style Fruit Salad with Fish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0IY-RUC6VltJd0PXCQGqKSx7KEFYMXm48mfDT8rv38hvtGZHSB3XihqQAEy6X9a8RVRfn73DMP_68q_qrwObCBEbI3CFy59w1iE0Pcd27OV6X8jIbqDSR47yS2LgOmSSc1sshTGsDJttS/s1600/IMG_1871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0IY-RUC6VltJd0PXCQGqKSx7KEFYMXm48mfDT8rv38hvtGZHSB3XihqQAEy6X9a8RVRfn73DMP_68q_qrwObCBEbI3CFy59w1iE0Pcd27OV6X8jIbqDSR47yS2LgOmSSc1sshTGsDJttS/s640/IMG_1871.JPG" width="640" /></a></div>
<br />
This week <a href="http://foodandfrederick.com/">Sarah W.</a> chose the recipe for <a href="http://thefoodmattersproject.com/">The Food Matters Project</a> and I have to say, it was delicious. I decided to make whole wheat fish sticks with strawberry salsa. Not only was I able to use ingredients from the farmers market (except for the lime), but it was delicious, quick and healthy. Strawberries are absolutely amazing right now. They taste just like they're supposed to, bursting with flavor and super sweet!<br />
<br />
All you have to do is cut a tilapia filet (or any type of fish you like) into pieces, coat with an egg and cover with whole wheat flour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr69-YDHsVtj7xOuUo8xrwF1QNR8KM3wHMin0Kgxo9kgXckFUeQ0qZmxiVjpTuKoOBICJxd1L9R0p_k6E87yeKo_OyIVsauUTPxlYTxo4GyTsTP0fl3zwBp3LX8SPtxcbWmVJ8RaGGwf6W/s1600/IMG_1858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr69-YDHsVtj7xOuUo8xrwF1QNR8KM3wHMin0Kgxo9kgXckFUeQ0qZmxiVjpTuKoOBICJxd1L9R0p_k6E87yeKo_OyIVsauUTPxlYTxo4GyTsTP0fl3zwBp3LX8SPtxcbWmVJ8RaGGwf6W/s640/IMG_1858.JPG" width="640" /></a></div>
<br />
Saute with olive oil for a couple of minutes on each side.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSTLskoXmhaTXOBCTyIEwhMyPNzry3mVZL0v7WkB-r0XtncROEDdSxWSWUza5gTOpZQh28LnG3MzYMox_qmx822MCniTela7qlbNee-CEczJgSDYjV6xJdGCL_Gz4h9vCXJVjPJ1ncxHj/s1600/IMG_1862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSTLskoXmhaTXOBCTyIEwhMyPNzry3mVZL0v7WkB-r0XtncROEDdSxWSWUza5gTOpZQh28LnG3MzYMox_qmx822MCniTela7qlbNee-CEczJgSDYjV6xJdGCL_Gz4h9vCXJVjPJ1ncxHj/s640/IMG_1862.JPG" width="640" /></a></div>
<br />
For the salsa I made I used 1 1/2 pounds of chopped strawberries, a large handful of basil chopped, half of a diced habanero and a quick squeeze of lime. I have never tried to make a fruit salsa before, but I really enjoyed the contrast of flavors. It had quite the kick but was sweet and flavorful.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0f4U77fhQEQFrFms-rOStU5MbbiY5btnp2NEm8q1YjgMfiFZShbqjuAYMLtq_iKH-Hy1NvmmVLtJpgzWHIO8bTTDf3yjAArC-kwswIhqmBYgoRB-ZH5pj6oK64s_DD71UnoSHI6cT8EQ/s1600/IMG_1865.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0f4U77fhQEQFrFms-rOStU5MbbiY5btnp2NEm8q1YjgMfiFZShbqjuAYMLtq_iKH-Hy1NvmmVLtJpgzWHIO8bTTDf3yjAArC-kwswIhqmBYgoRB-ZH5pj6oK64s_DD71UnoSHI6cT8EQ/s640/IMG_1865.jpg" width="640" /></a></div>
<br />
Squeeze some lime over the fish and serve with the salsa. It really gives a lot of pizzaz to a mild fish. I was craving fish sticks (not quite sure why), but this really satisfied my craving and took it to a whole new level! I don't know about you, but I couldn't be more thrilled that strawberries are in season. This was a clever way of incorporating strawberries into a savory meal. Try it out! Great pick Sarah!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOsZhrdZGohb50x75v0aEt1RYtRNEPitGYHguwGyOmzveKdVSYDzwlWywEUqkrvYx8_661ZHKC5lv04Qwzo54jaZIoS-hgT9zlSe_IbHCBqJ9SrhMVwglJzz-VkLShVRHJPGzGjYXDF6L/s1600/IMG_1868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOsZhrdZGohb50x75v0aEt1RYtRNEPitGYHguwGyOmzveKdVSYDzwlWywEUqkrvYx8_661ZHKC5lv04Qwzo54jaZIoS-hgT9zlSe_IbHCBqJ9SrhMVwglJzz-VkLShVRHJPGzGjYXDF6L/s640/IMG_1868.JPG" width="640" /></a></div>
<br />Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com0tag:blogger.com,1999:blog-6019886501003733243.post-82633492390550740322012-05-08T21:24:00.001-05:002012-05-08T21:24:25.544-05:00The Food Matters Project - Salsa Five Ways<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9DaQsD74S_03X2Te7t_Eydo2-H1ZjeyoDrkkcNRQuryajU9QL9SBRKDCc8bEFXGHwWD29CCDAge4maF0OlySDMywwzlc7phbiZQtPglbyi-qA40DK21MnZOaxWWIresUlyW7l3MfUGFw/s1600/IMG_1655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9DaQsD74S_03X2Te7t_Eydo2-H1ZjeyoDrkkcNRQuryajU9QL9SBRKDCc8bEFXGHwWD29CCDAge4maF0OlySDMywwzlc7phbiZQtPglbyi-qA40DK21MnZOaxWWIresUlyW7l3MfUGFw/s640/IMG_1655.JPG" width="640" /></a></div>
<br />
Now I know that we post our <a href="http://thefoodmattersproject.com/">Food Matters Project</a> posts every Monday, but I am a day late - sorry! I made an incredible salsa chosen by <a href="http://bigeatstinykitchen.com/">Alisa</a>. Check her website out for the recipe! I used my homemade canned tomatoes for this one and served it over tilapia and it was delicious!<br />
<br />
<a name='more'></a><br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOLNtDpF6pG6L82Teg4lv55Y9zZ3n1rNnpkh8imNEpFLAGuD7Kbc1TcQQGUGePD5nul1IoT1Z4_0iKHJtd38QzRrgVFtrHqzXGNb_xP9n2JMGXsBjpoizDtz-X3v8A4QFpMjZW8arFpUZ/s1600/IMG_1642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOLNtDpF6pG6L82Teg4lv55Y9zZ3n1rNnpkh8imNEpFLAGuD7Kbc1TcQQGUGePD5nul1IoT1Z4_0iKHJtd38QzRrgVFtrHqzXGNb_xP9n2JMGXsBjpoizDtz-X3v8A4QFpMjZW8arFpUZ/s640/IMG_1642.JPG" width="640" /></a></div>
<br />
Last week I told you about how Green City Market moved outside this past weekend. It was so much fun and I basically bought enough vegetables to feed an army, which if I'm being honest, I will do. I was able to get all of my ingredients except for the lime from there! I found fresh cilantro, spring onions and a habanero at the market. All you have to do for a nice refreshing salsa is chop everything up and combine and let all the flavors soak in together for a bit in the fridge.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsRxfy_gpKyTuejPIrKAvab8hW2Cu_FNdd-uHDjDCHT-C0zagixZTcwkhc8JrftpETHwAFCf8EIVB_x6gy-5MID0NASHThOuJQt3lCUdl66ShbMCiOaeJJLCs4woqlECg0Xi30UQaYu_W/s1600/IMG_1647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsRxfy_gpKyTuejPIrKAvab8hW2Cu_FNdd-uHDjDCHT-C0zagixZTcwkhc8JrftpETHwAFCf8EIVB_x6gy-5MID0NASHThOuJQt3lCUdl66ShbMCiOaeJJLCs4woqlECg0Xi30UQaYu_W/s640/IMG_1647.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
While the salsa chilled I sauteed a tilapia filet for about 4 minutes on each side with just a little salt... there's a habanero in that salsa, I promise it was <i>plenty</i> seasoned. Then I poured the salsa overtop of the fish and gobbled it down with delight.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwu-TcwAK86MFwo7B62aDXZBpKw-EUX5rYfHuI01-BSskXE6bGNh6QRraG9TMPsoyS8BN4WgTTPVAsEKie3_OaX_RUV8r2WTZkGCx2paGQ7hV9YKCsHQjYr-Bl27lrDGA4yu87rwJBmT6H/s1600/IMG_1653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwu-TcwAK86MFwo7B62aDXZBpKw-EUX5rYfHuI01-BSskXE6bGNh6QRraG9TMPsoyS8BN4WgTTPVAsEKie3_OaX_RUV8r2WTZkGCx2paGQ7hV9YKCsHQjYr-Bl27lrDGA4yu87rwJBmT6H/s640/IMG_1653.JPG" width="640" /></a></div>
<br />
Yum! I have been craving a good salsa and I love that the market has cilantro now! What's your favorite way to prepare salsa?Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com1tag:blogger.com,1999:blog-6019886501003733243.post-84186602962358988712012-05-03T20:58:00.001-05:002012-05-03T20:58:14.807-05:00Spring Vegetable Omelette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPcG1xlmLxeaknX_iux5yQten7XRsEfvffu0aztLur5uIduGYWVxskUkLRihujtFqNoBEvlEw9xCiLaLdCNQWfaaiQtNxGP480pUhUd2VH9jrGGXtl5H53lVqsfV9wLfwluWNJ7kWi5V7/s1600/IMG_1227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPcG1xlmLxeaknX_iux5yQten7XRsEfvffu0aztLur5uIduGYWVxskUkLRihujtFqNoBEvlEw9xCiLaLdCNQWfaaiQtNxGP480pUhUd2VH9jrGGXtl5H53lVqsfV9wLfwluWNJ7kWi5V7/s640/IMG_1227.JPG" width="640" /></a></div>
<br />
The thing, you see, that I love about May is that <a href="http://www.greencitymarket.org/index.asp">Green City Market</a> moves outside as well as so many Chicagoans, and farmers markets pop up everywhere. It's beautiful. We relish every minute the sun beats down and the heat threatens to make us uncomfortable. I delight in the idea of wandering outside and stumbling upon a market I've never seen before. But my Saturday mornings are reserved for trips to Green City to fill my bags full of greens, fruits, eggs, cheeses and anything else that I stumble upon. It is easy to eat local in the summer and I encourage you to try it!<br />
<br />
<a name='more'></a><br /><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvDATdeikmhfv_HvzzAMnMPU9fCI6-989eTlDOBbh9pbO0xkoE3oYUEBMlxuP7dCxEVVSQRpFypx8llbDY4cYtLxJMrfy2pW2Cx2EijJ9bMYJsz2SRQTUuQz0y-UPX4eyqxDmjFb6b99I/s1600/IMG_1205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvDATdeikmhfv_HvzzAMnMPU9fCI6-989eTlDOBbh9pbO0xkoE3oYUEBMlxuP7dCxEVVSQRpFypx8llbDY4cYtLxJMrfy2pW2Cx2EijJ9bMYJsz2SRQTUuQz0y-UPX4eyqxDmjFb6b99I/s640/IMG_1205.jpg" width="640" /></a></div>
<br />
I found this lovely asparagus a couple of weeks ago and decided to make a spring vegetable omelette with ingredients only found at the market.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiealz5SWt6P8V4lqUWY2_jJm6kblDxnCz74VVjAmiyJQwWip3Y8OJKZlJ23eI0yL7kahTwGlWxNQaI87VQG81O7ldPtZ31tNAlinMLs9JFW3Lil6MY5dLmWR7bOFOTmCMNgps5ZK9_S96X/s1600/IMG_1212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiealz5SWt6P8V4lqUWY2_jJm6kblDxnCz74VVjAmiyJQwWip3Y8OJKZlJ23eI0yL7kahTwGlWxNQaI87VQG81O7ldPtZ31tNAlinMLs9JFW3Lil6MY5dLmWR7bOFOTmCMNgps5ZK9_S96X/s640/IMG_1212.JPG" width="640" /></a></div>
<br />
The thing I love about an omelette is that I can eat it any point during the day and it always turns out to be exactly what I want at that moment. So here's the skinny on this omelette creation of mine. I chopped a few stalks of asparagus and spring onions very finely to ensure quick cooking and sauteed them in some olive oil for just a minute or two.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhCoGtS_LPgkFb22-0GvJ4tCbyF1UcBLlsL-fBZWvl9Eh2t6e4v0tqQJ_usyFbIfTw1dxMJiZfU9xOKgRUn3BGmZ2jny1UdLS5DWiskGmbRHzeFtr7VTA769X0mhvVkfqsZ8Gcy8GiJi3/s1600/IMG_1215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhCoGtS_LPgkFb22-0GvJ4tCbyF1UcBLlsL-fBZWvl9Eh2t6e4v0tqQJ_usyFbIfTw1dxMJiZfU9xOKgRUn3BGmZ2jny1UdLS5DWiskGmbRHzeFtr7VTA769X0mhvVkfqsZ8Gcy8GiJi3/s640/IMG_1215.jpg" width="480" /></a></div>
<br />
Then I added the spinach overtop. Use more than you think because it shrinks an astronomical amount when it cooks down because it loses so much water. This, too, will only take a minute or two.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7n3JhKVy-HNn0PPucMz2YqF9d7wUh58NRo00rVNXBc2tVM0kdJLseB2cxsyNzvYQL6t93EaLea2_NtDRTuXFF2-1rNb6YLM_dwuhuKoixidKjGWIf-dmQq4E6wLT_MvDIRX7DGJXNMo46/s1600/IMG_1217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7n3JhKVy-HNn0PPucMz2YqF9d7wUh58NRo00rVNXBc2tVM0kdJLseB2cxsyNzvYQL6t93EaLea2_NtDRTuXFF2-1rNb6YLM_dwuhuKoixidKjGWIf-dmQq4E6wLT_MvDIRX7DGJXNMo46/s640/IMG_1217.JPG" width="640" /></a></div>
<br />
Then add the eggs. I beat 5 in a bowl for this omelette, but you can make however many tickles your fancy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARkbCyFr0PPRYelyr9PHoI-gRMkAWxeY70kpWXuZOBZMtRZxlFcqUUE6yeEHSE8_ZNY-KGuKK4JYKVhgS3feU2JUzKJGYz8PSLZoHdJbgLgnRMhqqvJYsSV6Fw-cOxAHC8ArUACKz_zDO/s1600/IMG_1223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARkbCyFr0PPRYelyr9PHoI-gRMkAWxeY70kpWXuZOBZMtRZxlFcqUUE6yeEHSE8_ZNY-KGuKK4JYKVhgS3feU2JUzKJGYz8PSLZoHdJbgLgnRMhqqvJYsSV6Fw-cOxAHC8ArUACKz_zDO/s640/IMG_1223.JPG" width="640" /></a></div>
<br />
The secret to a good omelette is this: don't move it around. Just keep the heat on a lower medium setting and let it slowly cook.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3kQRRTx5vX9AYcJa6rrxeXFEG-wmB7048IAx3K6h07wiJkZ5N-rPGl_KknMGBGQdW0gEDOOzuHj5hOFiIEJ4BNiHRhupbgc92_a9KtH1A7YfKncVzocUNOmAyRtZBceu0pgeDyRVv0VW/s1600/IMG_1224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3kQRRTx5vX9AYcJa6rrxeXFEG-wmB7048IAx3K6h07wiJkZ5N-rPGl_KknMGBGQdW0gEDOOzuHj5hOFiIEJ4BNiHRhupbgc92_a9KtH1A7YfKncVzocUNOmAyRtZBceu0pgeDyRVv0VW/s640/IMG_1224.JPG" width="640" /></a></div>
<br />
See how the edges start to firm up? Take your spatula and get under those edges, and then move the pan so the remaining uncooked egg can slide out to the outside and cook as well. Then just kind of smush it all together. It works I promise. If you still have some liquidy parts, take the top of a pot and cover it for a minute or two so the steam can help set the top of the omelette.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPcG1xlmLxeaknX_iux5yQten7XRsEfvffu0aztLur5uIduGYWVxskUkLRihujtFqNoBEvlEw9xCiLaLdCNQWfaaiQtNxGP480pUhUd2VH9jrGGXtl5H53lVqsfV9wLfwluWNJ7kWi5V7/s1600/IMG_1227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPcG1xlmLxeaknX_iux5yQten7XRsEfvffu0aztLur5uIduGYWVxskUkLRihujtFqNoBEvlEw9xCiLaLdCNQWfaaiQtNxGP480pUhUd2VH9jrGGXtl5H53lVqsfV9wLfwluWNJ7kWi5V7/s640/IMG_1227.JPG" width="640" /></a></div>
<br />
If you're going to add cheese, add it right at the end and only to half of the omelette. This makes flipping it MUCH easier. Let it melt for about 30 seconds and then prepare for the flip. Now everyone talks about flipping an omelette like it's a big deal, but it's not. The egg should be firm enough to just fold over with your spatula.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6b5Rf989hdZuknqtcs4Bz7tZhVw2R3P5SgGYkgx3XMcA81SiDo_F6Qjd6KV6pDTxP1p2rvwrPtQftbAS39m4rWpIr09Wrl4rad5R4ToN4ay5Y6viIZF_bG442MxeOhpGTCkcOWYtic3y/s1600/IMG_1232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6b5Rf989hdZuknqtcs4Bz7tZhVw2R3P5SgGYkgx3XMcA81SiDo_F6Qjd6KV6pDTxP1p2rvwrPtQftbAS39m4rWpIr09Wrl4rad5R4ToN4ay5Y6viIZF_bG442MxeOhpGTCkcOWYtic3y/s640/IMG_1232.jpg" width="640" /></a></div>
<br />
Like this! And if it doesn't fold perfectly, who cares? You still have a delightful meal that is made from the freshest ingredients possible!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjKiJCVRnLuG561_zsNG8J7SIsBHlGcXVFBdfqk3pAv72Q5vgogKLXOLEddnl2W-k0BGBZPqLC8oIIGSB_TedWRSFutjsk7GgP7kzTUDyJv1cita7PeB06KWYbiaYctXCqizOJGzEbXd9/s1600/IMG_1234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjKiJCVRnLuG561_zsNG8J7SIsBHlGcXVFBdfqk3pAv72Q5vgogKLXOLEddnl2W-k0BGBZPqLC8oIIGSB_TedWRSFutjsk7GgP7kzTUDyJv1cita7PeB06KWYbiaYctXCqizOJGzEbXd9/s640/IMG_1234.JPG" width="640" /></a></div>
<br />
I served mine with my homemade whole wheat bread and lemon rose marmalade!<br />
<br />
Spring Vegetable Omelette<br />
<br />
4-5 stalks finely chopped asparagus<br />
3-4 finely chopped spring onions<br />
2 cups spinach<br />
a lot of grated cheddar cheese<br />
5 eggsKelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com0tag:blogger.com,1999:blog-6019886501003733243.post-33460106203842896012012-04-30T20:42:00.005-05:002012-04-30T20:52:16.789-05:00The Food Matters Project - Roasted Asparagus and White Bean Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbu51RCw3m_CvBaY07CDa5V8QQVSBlPgOrz0WUxEwI2ed-w_a4xgeb5uCBmWYZ4GdLL-C3io8zwp-qrOcUphIMSbSrZ8C3iJZoo7oDTNIZMtLTsrhGI8kzBIiVdHcAWI8q7bmpXA_FfLA/s1600/IMG_1534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbu51RCw3m_CvBaY07CDa5V8QQVSBlPgOrz0WUxEwI2ed-w_a4xgeb5uCBmWYZ4GdLL-C3io8zwp-qrOcUphIMSbSrZ8C3iJZoo7oDTNIZMtLTsrhGI8kzBIiVdHcAWI8q7bmpXA_FfLA/s640/IMG_1534.JPG" width="640" /></a></div>
<br />
The <a href="http://thefoodmattersproject.com/">Food Matters</a> recipe for this week was chosen by <a href="http://adrienneats.blogspot.com/">Adrienne</a> and I have got to say, it was absolutely incredible. For the full version of the recipe head on over to Adrienne's website and check it out! This challenge is seriously pushing my food horizons and I like it. A lot. <br />
<br />
<a name='more'></a><br />
<br />
So I didn't really stray too far away from this recipe. I roasted the asparagus in the oven for just a few minutes because no one likes stringy asparagus!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeiiRH9T5mHU6LF1csKKpRdXy7F7gwyKtRLqPXZp-cL0s0Gf8XOBBkmB5eP-2wnZFy9XVi3ShZGY7Lx5G_KxOLULbLasJVSIOvZpTj2BVMwnuQmT1fbx5uKqBtu3kAx1ud8OFjR6Z68gUx/s1600/IMG_1518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeiiRH9T5mHU6LF1csKKpRdXy7F7gwyKtRLqPXZp-cL0s0Gf8XOBBkmB5eP-2wnZFy9XVi3ShZGY7Lx5G_KxOLULbLasJVSIOvZpTj2BVMwnuQmT1fbx5uKqBtu3kAx1ud8OFjR6Z68gUx/s640/IMG_1518.jpg" width="640" /></a></div>
<br />
And I sauteed the leeks, garlic and rosemary and then added 6 cups of vegetable stock, 2 chopped potatoes, and 1 1/2 cups of white beans and let it bubble for a half an hour.<br />
<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/AVvXsEhddpGsoWYRm6t2PAZXFwX0XgKjgyVdAjzdmMAy1wN_k5mozYNukCYnqGwTkq2hXfQpcZCDe7ZtLZGX7QLWXxSJhVUjrTmlcrpEAH2vS-EX2Sm3vIrJhoVP3g5cJMmlIrVyUiixrfydP5d8/s1600/IMG_1523.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddpGsoWYRm6t2PAZXFwX0XgKjgyVdAjzdmMAy1wN_k5mozYNukCYnqGwTkq2hXfQpcZCDe7ZtLZGX7QLWXxSJhVUjrTmlcrpEAH2vS-EX2Sm3vIrJhoVP3g5cJMmlIrVyUiixrfydP5d8/s640/IMG_1523.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asparagus added at the end of cooking</td></tr>
</tbody></table>
<br />
<br />
But here's the catch. While I understand the Food Matters Project was to become more aware about meat content, I had a ham hock in my freezer from <a href="http://meadowhavenfarm.com/">Meadow Haven Farm</a> and I have been itching to use it for ages. And let's be honest... beans and ham? Done. So I did it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmER6IYW_Iyk-y6N4kAJqey2jVgTW0mw9ZrVxTqNio2YFH6wP-v4VZNHIC9IL6cTBEVSeqvsgp0wkmHwajw3gdhzJEF1LXoMxaUrs7tkBIGuKB6gzls6mseWgYPy41CJvLxHSmk5ZMaBNR/s1600/IMG_1517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmER6IYW_Iyk-y6N4kAJqey2jVgTW0mw9ZrVxTqNio2YFH6wP-v4VZNHIC9IL6cTBEVSeqvsgp0wkmHwajw3gdhzJEF1LXoMxaUrs7tkBIGuKB6gzls6mseWgYPy41CJvLxHSmk5ZMaBNR/s640/IMG_1517.JPG" width="640" /></a></div>
<br />
I boiled it for an hour before I added it to the soup since it takes longer to cook, but then I just let it ooze and simmer right into the soup, and oh man, genius idea if I do say so.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwLEgxBGJKlmwvJhmsP-PMOu1GkBZj2Mii3I5mv1wkq3kaoIA1guoqjb0xKy527VTSIw6H0aov4vfM8Dema0S5stZXpNTPfWyS14YB8PO8zMefiBgVbNNeGlQ-Cr1J1P6UylI_DzEpD5b/s1600/IMG_1525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwLEgxBGJKlmwvJhmsP-PMOu1GkBZj2Mii3I5mv1wkq3kaoIA1guoqjb0xKy527VTSIw6H0aov4vfM8Dema0S5stZXpNTPfWyS14YB8PO8zMefiBgVbNNeGlQ-Cr1J1P6UylI_DzEpD5b/s640/IMG_1525.JPG" width="640" /></a></div>
<br />
After 30 minutes I took the ham hock out and threw the roasted asparagus in, chopped and the other 1 1/2 cups of beans in to heat through. I dismembered the ham hock (have you ever done it, super fun, try it just once), and I threw all the little pieces into the soup. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV9B_kHOce_y3bHEj1BEDhn-x88m0t7J9p5hIrejwV1ZESY5tILYbMYmkSn2XW-WGcalG-LywZS92OJupXURRHvxD69eI502FcoFj_uFB7AJgMHNhEIEf8BalKcR64qCZMeVULprriAlGj/s1600/IMG_1526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV9B_kHOce_y3bHEj1BEDhn-x88m0t7J9p5hIrejwV1ZESY5tILYbMYmkSn2XW-WGcalG-LywZS92OJupXURRHvxD69eI502FcoFj_uFB7AJgMHNhEIEf8BalKcR64qCZMeVULprriAlGj/s640/IMG_1526.JPG" width="640" /></a></div>
<br />
Then I shaved some huge shards of Parmesan cheese with a vegetable peeler over the soup and let it get gooey and decadent. This soup is amazing. And it's healthy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMIUGr8z2uk-VAbUWCrO8qrZgaCcnrBydSuUj460dLtCPd1M-phbFBO1Ec5Nqs2uOLUZUhS0gZEVTfSAstKwfDUKoYfmsSd166RTtGx-U0lCAoMwey6gQX2B415FbcCkBv6LTbGv0jr85D/s1600/IMG_1535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMIUGr8z2uk-VAbUWCrO8qrZgaCcnrBydSuUj460dLtCPd1M-phbFBO1Ec5Nqs2uOLUZUhS0gZEVTfSAstKwfDUKoYfmsSd166RTtGx-U0lCAoMwey6gQX2B415FbcCkBv6LTbGv0jr85D/s640/IMG_1535.JPG" width="640" /></a></div>
<br />
It'd be delicious without the ham, so if you're a vegetarian try this out anyway! And do it soon because asparagus is in season and you can get it at the markets! It's so hearty and filled with protein. This was such an excellent choice and I can't wait to keep cooking through this book.Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com5tag:blogger.com,1999:blog-6019886501003733243.post-69591685767470684572012-04-23T21:21:00.004-05:002012-04-23T21:21:40.323-05:00The Food Matters Project - Whole Wheat Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHjD0fTRVWX8O5noqWRAwWgH6ZVPSRn7v8UcPrv3toj-f9xDREKijgP3SrBFRCAYfBdXsz0Pv-D9LiZXmNjzCHZbUkcT_QvD1jt4z3CH63bDDfto14oq5moNHn1VrI5llc74DqQDoGXC4/s1600/IMG_1115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHjD0fTRVWX8O5noqWRAwWgH6ZVPSRn7v8UcPrv3toj-f9xDREKijgP3SrBFRCAYfBdXsz0Pv-D9LiZXmNjzCHZbUkcT_QvD1jt4z3CH63bDDfto14oq5moNHn1VrI5llc74DqQDoGXC4/s640/IMG_1115.JPG" width="640" /></a></div>
<br />
This week the recipe for the <a href="http://thefoodmattersproject.com/">Food Matters Project</a> was chosen by the lovely <a href="http://thefauxmartha.com/">Melissa</a>. I actually already posted about this recipe a couple of weeks ago because it has become a staple in my house and I didn't realize it was up on the schedule - whoops! For my post on whole wheat bread see <a href="http://eatatkellys.blogspot.com/2012/03/whole-wheat-bread.html">here!</a> <br />
<br />
My favorite way to munch on this loaf is with some honeycrisp apples, sharp white cheddar, and a dollop of honey. Whole wheat bread is such a healthy snack and this is something I like to eat if I'm not quite hungry enough for a meal but don't want to eat something junky. Enjoy!<br />
<br />
<br />Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com1tag:blogger.com,1999:blog-6019886501003733243.post-70970534794596787652012-04-17T21:17:00.000-05:002012-04-17T21:17:38.263-05:00Homemade Ricotta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFTc9-HV9Ysu5eAM8gUb0Py8S2sFCH7Bck2BQxbsEImk420ZzgHzSbtBNZat68nVQNEZYozlkKaBIleelkRTkVRp2MLEEvxeb0NJfPLydN4LMNFAtNhCIWBRpyAYXAihk0I9LTJZmxd6N/s1600/IMG_1326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFTc9-HV9Ysu5eAM8gUb0Py8S2sFCH7Bck2BQxbsEImk420ZzgHzSbtBNZat68nVQNEZYozlkKaBIleelkRTkVRp2MLEEvxeb0NJfPLydN4LMNFAtNhCIWBRpyAYXAihk0I9LTJZmxd6N/s640/IMG_1326.JPG" width="640" /></a></div>I promised last night that I would post an explanation of how homemade ricotta is done... so here it is! I must thank my wonderful friend <a href="http://itsaboutthelook.blogspot.com/">Sara</a> for showing me how to do this. It's quite simple and it's so creamy and delicious you'll never want to buy it again! I will say that it costs more to make it than it does to buy it, but it was so rich and creamy that I didn't regret it at all, and the dairy was from a local farm which made me happy too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDS47TiIb22YvbupYQ7xeWtYTBMLSTLOUX8YHy77Un-mv1GieyAYeNAWXv5kYd8-8ZCcSdduEL5NnOaiX5kT81BY3nUfUNnrkXBs9a2ToveAoDUZ7lem_2i7_eUaYEj1Ja_2MWGYtbSK9M/s1600/IMG_1313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDS47TiIb22YvbupYQ7xeWtYTBMLSTLOUX8YHy77Un-mv1GieyAYeNAWXv5kYd8-8ZCcSdduEL5NnOaiX5kT81BY3nUfUNnrkXBs9a2ToveAoDUZ7lem_2i7_eUaYEj1Ja_2MWGYtbSK9M/s640/IMG_1313.JPG" width="640" /></a></div><br />
Combine 2 cups of whole milk, 1/2 cup half and half, 1/2 teaspoon salt, and 1 tablespoon white vinegar into a microwave safe bowl. Heat for two minutes. Gently stir and put back in the microwave on thirty seconds increments until the curds separate from the whey.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrAMTaIxy9Whpy3JuNFcYTu-R0jp9HSAFaGGXdcW2gsJKvkPiJUx0kHbgoP9JcBiB9SQeYoi8CUdsfh8X7z-F5AMV3kbQ5_zGOx37K0bTn4H2ZFk0IGO_d3NSNTV4hXDeOE5Y16JPhb2Z/s1600/IMG_1316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrAMTaIxy9Whpy3JuNFcYTu-R0jp9HSAFaGGXdcW2gsJKvkPiJUx0kHbgoP9JcBiB9SQeYoi8CUdsfh8X7z-F5AMV3kbQ5_zGOx37K0bTn4H2ZFk0IGO_d3NSNTV4hXDeOE5Y16JPhb2Z/s640/IMG_1316.JPG" width="640" /></a></div><br />
It will look like this when it's ready. It will take around 5 minutes to get it like this. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1keWmVvJu52EPI-oEKWsgt2r_XNay9MzoGbQ0Yj2acBFvP4v1f5pscUNLkkTnBCmT-z8BD9apbRiW8dn5QSgzewAjwdNagIz58UOHlvEGKPPPKni1CShCOfvWn_SFaBwt-K9M-otQzPEu/s1600/IMG_1318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1keWmVvJu52EPI-oEKWsgt2r_XNay9MzoGbQ0Yj2acBFvP4v1f5pscUNLkkTnBCmT-z8BD9apbRiW8dn5QSgzewAjwdNagIz58UOHlvEGKPPPKni1CShCOfvWn_SFaBwt-K9M-otQzPEu/s640/IMG_1318.jpg" width="640" /></a></div><br />
Line a colander with several layers of cheese cloth and dump the whole mixture into it. Allow it to drain for at least 30 minutes. Squeeze out excess whey before you use it and keep the whey! You can make some sweet bread with it!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCvTKPMZq3t61yzMDf6PxgC-231lW7bkS7uSpwp7B6QuCASAcwgS5Ua9txD2GeufPquW2UUsyQypbuKK4ZAjr6VvCJbv5VcX4sB4iAsULW7KApygJAT3F-6ZZlDirkus6uKpYUbHY5crM/s1600/IMG_1320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCvTKPMZq3t61yzMDf6PxgC-231lW7bkS7uSpwp7B6QuCASAcwgS5Ua9txD2GeufPquW2UUsyQypbuKK4ZAjr6VvCJbv5VcX4sB4iAsULW7KApygJAT3F-6ZZlDirkus6uKpYUbHY5crM/s640/IMG_1320.JPG" width="640" /></a></div><br />
I am just so thrilled that I <i>made</i> cheese. Isn't it a weird concept? And it's ridiculously easy to make, so next time I'm craving a soft cheese I know what I'm doing!<br />
<br />
Ricotta Cheese<br />
2 cups whole milk<br />
1/2 cup half and half<br />
1 tablespoon white vinegar<br />
1/2 teaspoon saltKelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com2tag:blogger.com,1999:blog-6019886501003733243.post-52910378824806641002012-04-16T21:12:00.000-05:002012-04-16T21:12:08.650-05:00The Food Matters Project - Mostly Whole Wheat Pizza<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJv8WVp805xLys2fCVhqvZmKHADWS9NGlUPYjvbQ58rYiG381d7IkIajkJfq3_kkY5rbY6V49pgZcKw-hy0STPqKGB35tG0JQnHrqFL6ZB66YnNmMQujK8mbXQ8WgEbSlk9GvPpo1Yp72x/s1600/IMG_1342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJv8WVp805xLys2fCVhqvZmKHADWS9NGlUPYjvbQ58rYiG381d7IkIajkJfq3_kkY5rbY6V49pgZcKw-hy0STPqKGB35tG0JQnHrqFL6ZB66YnNmMQujK8mbXQ8WgEbSlk9GvPpo1Yp72x/s640/IMG_1342.JPG" width="640" /></a></div><br />
Making pizza has been my favorite activity by far for <a href="http://thefoodmattersproject.com/">The Food Matters Project</a>. Head to <a href="http://saltandpeppersf.com/">Niki's</a> site to see the full recipe! Excellent choice lady! I decided to do personal pizzas because I was at my parents house over the weekend and I thought more variety would be more interesting. I am pleased to report that all of the pizzas were very successful!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgepHnJ9PF6IimJPYgsR7_DrxcJVgUTB5QZNTWLffU_Sn0in6-XMIJ5knyMtKIvnb7fpN8exjaM7WsJscKOnPAH08nSF9mfqiCSz83JqcMMhPgueWKQMwx6y4AJtALs48XdrrZ-UUEWmUy/s1600/IMG_1321.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgepHnJ9PF6IimJPYgsR7_DrxcJVgUTB5QZNTWLffU_Sn0in6-XMIJ5knyMtKIvnb7fpN8exjaM7WsJscKOnPAH08nSF9mfqiCSz83JqcMMhPgueWKQMwx6y4AJtALs48XdrrZ-UUEWmUy/s640/IMG_1321.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjluSU-cSthO8hfdul5F1E8hUaWonOzbQK0OWRiPzCeVBbMqC8Vx9xVJvUvghOai39dTIL8KYSwl-PdzH1BJ7D3DbeJxcfdIdy7QLQ3QaRRirr0eUOY6vCCxeeMZdQT5deaV1FXFjyb2xsm/s1600/IMG_1323.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjluSU-cSthO8hfdul5F1E8hUaWonOzbQK0OWRiPzCeVBbMqC8Vx9xVJvUvghOai39dTIL8KYSwl-PdzH1BJ7D3DbeJxcfdIdy7QLQ3QaRRirr0eUOY6vCCxeeMZdQT5deaV1FXFjyb2xsm/s640/IMG_1323.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCI9_fWJVrMLuet8LTwCLVT4ow1T3Pz_Tpbk3E_bOT9r55dkKC_sfQBqyG0jJd5laLYR8RPcd312Zi4l1tUq_4QeykK_209JhXMC0kebwVxa3J9b4fvChlGRHTR_h2sOdCjamQihdWrLa/s1600/IMG_1326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCI9_fWJVrMLuet8LTwCLVT4ow1T3Pz_Tpbk3E_bOT9r55dkKC_sfQBqyG0jJd5laLYR8RPcd312Zi4l1tUq_4QeykK_209JhXMC0kebwVxa3J9b4fvChlGRHTR_h2sOdCjamQihdWrLa/s640/IMG_1326.JPG" width="640" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzYItZPp5WAzZeP7ZiwOcNqywKAIPCIz-Pf3Q3xIirI1t3NbgnX-YhmbrgfhQwxezf19zVv23YjMrxvXM-39O4hy-uZqxxtx9fFFyZiREmKLdMn-l-kEHsgNksk9JLqfdfjBxd7UXYo4p/s1600/IMG_1322.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzYItZPp5WAzZeP7ZiwOcNqywKAIPCIz-Pf3Q3xIirI1t3NbgnX-YhmbrgfhQwxezf19zVv23YjMrxvXM-39O4hy-uZqxxtx9fFFyZiREmKLdMn-l-kEHsgNksk9JLqfdfjBxd7UXYo4p/s640/IMG_1322.JPG" width="640" /></a><div class="separator" style="clear: both; text-align: left;">We had the ingredients to make truffle mushroom, margarita, and pesto ricotta pizzas. All were outstanding and had incredibly different flavors which was the best part!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuX_3FWv4kkHkbVcBilLRRe0NVVH1kQr_wmCMu3GQfWXj5_d9ihQBZAhmNwL3D7gWFLnuI1v1MNi-cYePIVwfg9Dy7Ue0_HN-41UDdAVxF0vPPqBLbu3TzyPrDeAYThK4DhgnmbnFbZZ7s/s1600/IMG_1345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuX_3FWv4kkHkbVcBilLRRe0NVVH1kQr_wmCMu3GQfWXj5_d9ihQBZAhmNwL3D7gWFLnuI1v1MNi-cYePIVwfg9Dy7Ue0_HN-41UDdAVxF0vPPqBLbu3TzyPrDeAYThK4DhgnmbnFbZZ7s/s640/IMG_1345.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ian sauteed mushrooms in white truffle oil and added some truffle goo to the mixture. We topped the dough with the mushrooms, goat cheese, and prosciutto. Delicious!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOqcV_58LTcF0xhlZyX80rfr3vkeQDDNEIKQrEu5DKZZh3eOnCIE7p4KTfOwurEtlVo1smL3aePH1q1TyVZcFXwEWU-rECth5L4XJu9eF9vDNK8kbeMsLXxOu_bWiephxEzeOVUmFtGBK/s1600/IMG_1348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOqcV_58LTcF0xhlZyX80rfr3vkeQDDNEIKQrEu5DKZZh3eOnCIE7p4KTfOwurEtlVo1smL3aePH1q1TyVZcFXwEWU-rECth5L4XJu9eF9vDNK8kbeMsLXxOu_bWiephxEzeOVUmFtGBK/s640/IMG_1348.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My parents chose a more traditional margarita pizza style and it did not disappoint. We layered the dough with gorgeous basil leaves, slices of fresh tomato, mozzarella and prosciutto. It was classic and elegant and the prettiest of the pizzas.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52qBa4WroTIuORI_mmwuEa9pZlqbNNzbycU_lCNTpEqvkPuzTKICIvm1dMkdwjthcQxOANU913SWj5orHnlfHBqpnpRqFiq0F95TzJaoyrpi4YhUlAz7Ri-YxX5O5GtzixmSFO7iR4Kd-/s1600/IMG_1362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52qBa4WroTIuORI_mmwuEa9pZlqbNNzbycU_lCNTpEqvkPuzTKICIvm1dMkdwjthcQxOANU913SWj5orHnlfHBqpnpRqFiq0F95TzJaoyrpi4YhUlAz7Ri-YxX5O5GtzixmSFO7iR4Kd-/s640/IMG_1362.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I decided to make a "local" pizza. I used frozen <a href="http://eatatkellys.blogspot.com/2011/11/bounty-of-squirrel.html">pesto</a> leftover from last summer, some beautiful asparagus fresh from <a href="http://www.ellisfamilyfarm.com/">Ellis Family Farms</a>, and I made ricotta cheese (recipe to come) with milk and half and half from <a href="http://www.kilgusfarmstead.com/">Kilgus Farmstead</a>. I am telling you that this pizza rocked my world. It was so unique and the flavors were bold.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This week has been a great success and I feel like once again I have accomplished more food goals. Making dough from scratch isn't hard at all and it is SO good and even a little bit healthier using the whole wheat dough. Pizza is a favorite in my book. Who knew that you could make three completely different styles of pizza in one kitchen?</div>Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com3tag:blogger.com,1999:blog-6019886501003733243.post-44200067718968520742012-04-02T20:40:00.001-05:002012-04-02T20:56:01.223-05:00The Food Matters Project: Cassoulet with Lots of Vegetables<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ72m3V5-Hqh24apJCOmw3N5_fX7Ahw9EAGKVjBtULNFlmSs0Kn97YLTktb5zB316oZ2_ngANnonLKndEW9SZsYF3YCjsB_fbh3Wl3cSRSNxxdrIApIRy1L1OVlnAnAeXeHzAuC8HmShyphenhyphenA/s1600/IMG_1277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ72m3V5-Hqh24apJCOmw3N5_fX7Ahw9EAGKVjBtULNFlmSs0Kn97YLTktb5zB316oZ2_ngANnonLKndEW9SZsYF3YCjsB_fbh3Wl3cSRSNxxdrIApIRy1L1OVlnAnAeXeHzAuC8HmShyphenhyphenA/s640/IMG_1277.JPG" width="640" /></a></div><br />
The recipe for the <a href="http://thefoodmattersproject.com/">Food Matters Project</a> was Cassoulet with Lots of Vegetables chosen by <a href="http://keelymarie.com/2012/04/02/cassoulet-with-lots-of-vegetables-and-a-giveaway/">Keely</a>. Check out her website for the incredible take she did as well as the original recipe. My version of this recipe turned out really well. I loaded it up with lots of green vegetables and quinoa for some extra protein.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nEsy9w5318wT9nnNDrQGt-Fb3phWOMv3SvBvatmqIQjQMOTMEHYIjDFxwfsI7LbZNLeK-dStJ4TWPB4oyYzHBCD_JR4cuEdIXfTVpurtXfqY_VPZeAnwNIvYQat1xR2N3zv7SzWsbv0B/s1600/IMG_1255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nEsy9w5318wT9nnNDrQGt-Fb3phWOMv3SvBvatmqIQjQMOTMEHYIjDFxwfsI7LbZNLeK-dStJ4TWPB4oyYzHBCD_JR4cuEdIXfTVpurtXfqY_VPZeAnwNIvYQat1xR2N3zv7SzWsbv0B/s640/IMG_1255.JPG" width="640" /></a></div><br />
Aside from the Brussels sprouts which had been in my fridge for awhile, I managed to get the rest of the ingredients from the farmers market on Saturday. I found leeks and napa cabbage as well as lovage, which is something that I had never heard of until this weekend. It's that gorgeous leafy stuff that tastes <i>exactly</i> like celery, and bonus, it's in season, so I was able to have that essential bold flavor in my cassoulet! I also found Italian sausage at the market which I was excited about.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDd56SIdE2EkFqHV4R-ixyXL0DsY-jb-6QpQpQGRBDzBbYLwG770OPmtXfIwA9GJOFwbvZHyBf3dLQ9-driqhCXFYldur_JfM35zgOWhwEBgGxsfU3bJyZeODs1fEYHoiKwvzyhf_aNetQ/s1600/IMG_1257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDd56SIdE2EkFqHV4R-ixyXL0DsY-jb-6QpQpQGRBDzBbYLwG770OPmtXfIwA9GJOFwbvZHyBf3dLQ9-driqhCXFYldur_JfM35zgOWhwEBgGxsfU3bJyZeODs1fEYHoiKwvzyhf_aNetQ/s640/IMG_1257.JPG" width="640" /></a></div><br />
First I browned the Italian sausage and then I sauteed all of the vegetables until they were just softened.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsoHM6rmClK1eKjqW4Jfa99orTRkn4EPeASAgk1wTumAG8nWQUrVgpBFhpQ-7bAroWRq27VPJKKvh-sSeOo9A0Tz0zwEbssLE9GUo9PjiBzojecN6YChUq0FKD1XpZaw-qhfXh7ASNzv7T/s1600/IMG_1258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsoHM6rmClK1eKjqW4Jfa99orTRkn4EPeASAgk1wTumAG8nWQUrVgpBFhpQ-7bAroWRq27VPJKKvh-sSeOo9A0Tz0zwEbssLE9GUo9PjiBzojecN6YChUq0FKD1XpZaw-qhfXh7ASNzv7T/s640/IMG_1258.jpg" width="460" /></a></div><br />
The recipe called for a quart of canned tomatoes so I was able to use my <a href="http://eatatkellys.blogspot.com/2011/10/canning-tomatoes.html">canned tomatoes</a> with their juice from last season. I added one can of white beans, thyme, 2 bay leaves, salt and pepper, and boiled it for 20 - 25 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNoCyQrcpWwfpnSojc81H0fh7mzysWLNoBauPD_Zmo7E1Os2tZ1jQvTQJrTtLykhJV5hiVHOi6ii3JZQMjh2wIU2yNrIG8ED7PZiu3n2oJMiCSkYqRKtH-CYwFu-bGs7Rbpj3mPZ6R-PUi/s1600/IMG_1266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNoCyQrcpWwfpnSojc81H0fh7mzysWLNoBauPD_Zmo7E1Os2tZ1jQvTQJrTtLykhJV5hiVHOi6ii3JZQMjh2wIU2yNrIG8ED7PZiu3n2oJMiCSkYqRKtH-CYwFu-bGs7Rbpj3mPZ6R-PUi/s640/IMG_1266.JPG" width="640" /></a></div><br />
I served it over a bed of quinoa since I only had one can of white beans which worked really well. Next time I make this I don't even think I'll add meat. I finished the dish with some Parmesan cheese. Great choice Keely!<br />
<br />
Cassoulet with Lots of Vegetables<br />
<br />
1 lb Italian sausage<br />
1 quart canned tomatoes with juices<br />
2 leeks<br />
1 bag of Brussels sprouts<br />
1/2 napa cabbage<br />
4 stalks of lovage<br />
1 can white beans<br />
2 bay leaves<br />
1/2 teaspoon dried thymeKelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com4tag:blogger.com,1999:blog-6019886501003733243.post-21598841850357229242012-03-30T20:03:00.000-05:002012-03-30T20:03:19.712-05:00Whole Wheat Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPa1mgxVff1U5F_XPgMwyYoXdhfU38L7GHsTW5h9aqhWdJPl1PUfITZe4TU_0Tkz2HX9K6wmuggZCFWIu7ewUqDXzRFoqlEuJnt2VKvi2zk9UHvEF1EIsEeE-pfU6miuGumfhZ33HbvTD/s1600/IMG_1115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPa1mgxVff1U5F_XPgMwyYoXdhfU38L7GHsTW5h9aqhWdJPl1PUfITZe4TU_0Tkz2HX9K6wmuggZCFWIu7ewUqDXzRFoqlEuJnt2VKvi2zk9UHvEF1EIsEeE-pfU6miuGumfhZ33HbvTD/s640/IMG_1115.JPG" width="640" /></a></div><br />
Eating locally means more than just buying fresh fruits and vegetables from the farmers markets every week. It requires thought and planning to maintain a local diet, especially in the week. Eating local meat and eggs can be expensive, so it's worth conserving in other areas in order to get the best product. Bread is one of those essential parts of a diet that can save a lot of money and it's better! Bread and I have had our ups and downs. We sometimes get along. Don't misunderstand me. I love bread. I can't imagine my life without it. But that also means that I feel obligated to make my own. It is so much cheaper to buy a $3 bag of flour and make it from scratch. I am hoping to find local flour as soon as I can, but for now, making it from the store bought flour will have to do.<br />
<br />
<br />
<a name='more'></a><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGPA6CspWCSLM6aCZ5ib-k9kHw8p8bYG7TmdNdNDbmvN6l4ra5kHvKHSXcdx3-wJ8AEd-ixEWSMlH3PZp4W6sQbsK3vDxrxomo9iNB1L3sGyUlGrAhrjNiQLUH-JonKGnhAzPKt2GLLXj/s1600/IMG_1089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGPA6CspWCSLM6aCZ5ib-k9kHw8p8bYG7TmdNdNDbmvN6l4ra5kHvKHSXcdx3-wJ8AEd-ixEWSMlH3PZp4W6sQbsK3vDxrxomo9iNB1L3sGyUlGrAhrjNiQLUH-JonKGnhAzPKt2GLLXj/s640/IMG_1089.JPG" width="640" /></a></div><br />
I mentioned before that bread and I have had our ups and downs. The reason for that is because I am only just getting the hang of making it. But Mark Bittman once again is a genius and his recipe for Real Whole Wheat Bread is not only delicious, but it's easy. I can do that. This for me is a weekend task right before bed on a Saturday night because it needs to rise for 12 - 24 hours. All you have to do is combine 3 cups of flour with, 2 teaspoons of salt, 1/2 teaspoon of yeast, and 1 1/2 cups of water and stir until it becomes a wet, thick batter. Cover with saran wrap and let rise in a warm place for 12 - 24 hours until the surface is covered in bubbles.<br />
<br />
For the last year I have had an admittedly stubborn mental block re yeast. It's unnecessary and I get that now, but hey, at least I recognize that I have a problem. So the trick for yeast is this: buy the kind that you refrigerate. Ten minutes before you're going to make your bread take out however much you need and let it come to room temperature. Then before you add the yeast to the flour, let it bloom in the water that you're going to add to the flour for about 5 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJvuH4GlobQLaU4KB0X4hdQYAz6dQfdpw3o57YX096tePJAE38y08AZGChZ4bPGAgSfliWk0DID_IhVQL1hb6phgUskbQVqhB58_2tfyz78nxcueO1kUdyazfI2wjZNAwpiYrIYtfW_kS/s1600/IMG_1092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJvuH4GlobQLaU4KB0X4hdQYAz6dQfdpw3o57YX096tePJAE38y08AZGChZ4bPGAgSfliWk0DID_IhVQL1hb6phgUskbQVqhB58_2tfyz78nxcueO1kUdyazfI2wjZNAwpiYrIYtfW_kS/s640/IMG_1092.JPG" width="640" /></a></div><br />
When you wake up Sunday morning, it will be bubbly and beautiful. Grease a 9 x 5-inch loaf pan with olive oil and gently put the dough in the pan. Brush with olive oil and cover with a towel (I wet mine) let it rise until it has doubled in size.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtYl7BLznDMEAM5d02gQyRG0xENIQxOqypXCOzS9ItkqiuYWVwanplHd8jHuv3Unfs24hoJmrHSjlfS4UlpbcyQ5LdSuxJzygysKj0oDl5HaAgErMFb1R40eBc9M9DpIhLc4SMLhyphenhyphenTnXX/s1600/IMG_1096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtYl7BLznDMEAM5d02gQyRG0xENIQxOqypXCOzS9ItkqiuYWVwanplHd8jHuv3Unfs24hoJmrHSjlfS4UlpbcyQ5LdSuxJzygysKj0oDl5HaAgErMFb1R40eBc9M9DpIhLc4SMLhyphenhyphenTnXX/s640/IMG_1096.JPG" width="640" /></a></div><br />
This will take between 1 and 2 hours. Pre-heat the oven to 350.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlJ_jZHH0xsgiDKfjRneOwRzpE95OYSUyZ3SgYCC2wEnehb0W7bHGYZj_3cYma0-AMiMJgnc55KKQUe44nyGeymDpRYoStJsI6BUKy5nJTpP7AyTwEqPhTfLWYVgUI0kAXkOmvAQZlR7B/s1600/IMG_1103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlJ_jZHH0xsgiDKfjRneOwRzpE95OYSUyZ3SgYCC2wEnehb0W7bHGYZj_3cYma0-AMiMJgnc55KKQUe44nyGeymDpRYoStJsI6BUKy5nJTpP7AyTwEqPhTfLWYVgUI0kAXkOmvAQZlR7B/s640/IMG_1103.JPG" width="640" /></a></div><br />
Bake for about 45 minutes. The bread will be a deep brown and sound hollow when you knock on it. Let cool on a wire rack.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMMOZeUJLj1cWRWlQw_NKmnJtAf-Sl6JLUncKux3L0u5ddKpcXYuRQwg_Kxd-gcXXxfQYPpqeLi1_6zdmx_lKnUCT_RsFJSua6LyltrU_2_7UbyzBFReyD4J9FYql9FkDq37lvqzLPnxB/s1600/IMG_1109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMMOZeUJLj1cWRWlQw_NKmnJtAf-Sl6JLUncKux3L0u5ddKpcXYuRQwg_Kxd-gcXXxfQYPpqeLi1_6zdmx_lKnUCT_RsFJSua6LyltrU_2_7UbyzBFReyD4J9FYql9FkDq37lvqzLPnxB/s640/IMG_1109.JPG" width="640" /></a></div><br />
Now you have a beautiful, preservative-free loaf of bread that is a canvas for the week ahead of you.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NfBZ-WIn0lGyAA5NBR_1MK2fUSCEGvbgLUtz3QDWubVU5KCy268t_Z5_REO0EgCWi6fSOYCrGE3YVj9RRSE6QJyp3IvxES_-9W4an2vMZaVNPwaMzn-79vsR1oc8TRRDDFV4O7E9sS0_/s1600/IMG_1110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NfBZ-WIn0lGyAA5NBR_1MK2fUSCEGvbgLUtz3QDWubVU5KCy268t_Z5_REO0EgCWi6fSOYCrGE3YVj9RRSE6QJyp3IvxES_-9W4an2vMZaVNPwaMzn-79vsR1oc8TRRDDFV4O7E9sS0_/s640/IMG_1110.jpg" width="480" /></a></div><br />
This is a favorite snack of ours. The honeycrisp apples and the sharp white cheddar cheese are gorgeous specimens from the farmers market, and the honey is from Ian's family's property in Wisconsin. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXj4HTbdHDBjn-hiXF8R0kNdHzOiEELrzbqFN1BEgZks7ckiJJIxM9BbH2WxSx-0Q6pdR_663jUf-A94E4H_BStkFKWis0cj9JqHyuHn5ojA08r9W3kpjlPgfVEi3ByPyOSDOdHImgKv7o/s1600/IMG_1113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXj4HTbdHDBjn-hiXF8R0kNdHzOiEELrzbqFN1BEgZks7ckiJJIxM9BbH2WxSx-0Q6pdR_663jUf-A94E4H_BStkFKWis0cj9JqHyuHn5ojA08r9W3kpjlPgfVEi3ByPyOSDOdHImgKv7o/s640/IMG_1113.JPG" width="640" /></a></div><br />
To me, this is a local meal. Maybe the flour isn't from a nearby farm, but I have made the attempt at making the bread myself. And while I must admit that this recipe couldn't be simpler (no-knead, areyoukidding), I am still very proud that I was actually able to make a successful loaf of homemade whole wheat bread!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4G8Ht1AWOnWjfUd7_Ke6_dcYv_X9kB3XkeEJnk8nsIZT5moU1a1lxtk9LGN4QR_rGPzNhQg8OyPDEHdbvYJioDsNr-GmI88pmPED4jtjyxvpzvuoLNDX1wTc4eKXm-JnZR0UHmBazfU1t/s1600/IMG_1114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4G8Ht1AWOnWjfUd7_Ke6_dcYv_X9kB3XkeEJnk8nsIZT5moU1a1lxtk9LGN4QR_rGPzNhQg8OyPDEHdbvYJioDsNr-GmI88pmPED4jtjyxvpzvuoLNDX1wTc4eKXm-JnZR0UHmBazfU1t/s640/IMG_1114.jpg" width="480" /></a></div><br />
Real Whole Wheat Bread by Mark Bittman<br />
<br />
3 cups whole wheat flour<br />
2 teaspoons salt<br />
1/2 teaspoon yeast<br />
1 1/2 cups water<br />
olive oilKelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com2tag:blogger.com,1999:blog-6019886501003733243.post-89222320747001041602012-03-26T20:10:00.000-05:002012-03-26T20:10:35.465-05:00Vegetables au Vin with Coq<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYRd5Q-OIre6851kBWzo0LHJsjPSqQRi1UpCpeGsP2Z1gZNWTlS-eJUS-BXk07YIl4z1GKZDV_Lae-2piV3eOyn3EoLvUjtAzOa4eAs9IgCONpupse-aEYH5SQ5HgY8BPSU3FWkr4FMgj/s1600/IMG_1191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYRd5Q-OIre6851kBWzo0LHJsjPSqQRi1UpCpeGsP2Z1gZNWTlS-eJUS-BXk07YIl4z1GKZDV_Lae-2piV3eOyn3EoLvUjtAzOa4eAs9IgCONpupse-aEYH5SQ5HgY8BPSU3FWkr4FMgj/s640/IMG_1191.JPG" width="640" /></a></div><br />
This weeks Food Matters Project recipe for Vegetables au Vin with Coq was chosen by <a href="http://fifthfloorkitchen.wordpress.com/">Evi and Sam</a>. For the original Mark Bittman recipe check their post out to see what they did! I decided to take a localish approach on the recipe. Eggplant and green beans aren't in season yet so I used leeks and beets in addition to the mushrooms and pearl onions (all found at <a href="http://www.greencitymarket.org/">Green City Market!</a>)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJilLWdv2vIvwmKH1tzK2-vrEyV607QTUe7xqqFhx9YaLwtyAtfhXg0hfQbWNsBOjXKuOyh9BeLeh-1jQ6LHZfMyjJfx47kvOqDzyTY8BaiXykPQjiyQCkcKA0IVO_rTloEuVzQH-3IPqJ/s1600/IMG_1142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJilLWdv2vIvwmKH1tzK2-vrEyV607QTUe7xqqFhx9YaLwtyAtfhXg0hfQbWNsBOjXKuOyh9BeLeh-1jQ6LHZfMyjJfx47kvOqDzyTY8BaiXykPQjiyQCkcKA0IVO_rTloEuVzQH-3IPqJ/s640/IMG_1142.JPG" width="640" /></a></div><br />
If you know me and Ian, you know that we have <i>wars</i> about beets. He loathes them with a fiery passion that comes from deep down, remembering only as a child who was forced to eat the mysterious, vinegary purple mushy ooze could. I begged and begged to add them to this dish. He finally agreed and I promised that if he didn't like them, I'd never again ask if we could include beets in a dish. Boy did I dodge a bullet...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWOwrDEZZFRH4Y9YBmQvHgwMN0wR3gjQmkEExlKZiJtGOcH5x6wlS1xdwo8dBlJKTAGVvJsBcc_U_ROfWMbvITO0YCNockOyBjGicR5UUiUk6oIUBoC2K7eEStd4EgArxwQI_DEWgRvUk/s1600/IMG_1146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWOwrDEZZFRH4Y9YBmQvHgwMN0wR3gjQmkEExlKZiJtGOcH5x6wlS1xdwo8dBlJKTAGVvJsBcc_U_ROfWMbvITO0YCNockOyBjGicR5UUiUk6oIUBoC2K7eEStd4EgArxwQI_DEWgRvUk/s640/IMG_1146.JPG" width="640" /></a></div><br />
The way the beets melted into the wine sauce and connected with the mushrooms was incredible. We both scarfed it down as though we may never see another beet again. Pause for effect.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu44BHqxoOOO522yDx2yjLFdoGDL4GKLvvzJnRs7MR2TJ_TjeppQOP2w5TEwGURd6jEP_HA_gdH552V08aCKYYIWYaqiyPWr5CjY0G_egyuoQH6pKk95QmFI9pLACWxgSrU8JZZBuH0L4g/s1600/IMG_1151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu44BHqxoOOO522yDx2yjLFdoGDL4GKLvvzJnRs7MR2TJ_TjeppQOP2w5TEwGURd6jEP_HA_gdH552V08aCKYYIWYaqiyPWr5CjY0G_egyuoQH6pKk95QmFI9pLACWxgSrU8JZZBuH0L4g/s640/IMG_1151.JPG" width="640" /></a></div><br />
I would have been happy to eat it without the chicken and I will now that the leftovers are purely vegetable. It was a successful recipe in more ways than one. Excellent choice Evi and Sam!<br />
<br />
Vegetables au Vin with Coq - see <a href="http://fifthfloorkitchen.wordpress.com/">Evi and Sam</a> for the full recipe:<br />
<br />
My additions:<br />
2 leeks<br />
5 small purple beets<br />
<br />
I made this without the green beans and eggplant but you can feel free to use whatever you have!Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com6tag:blogger.com,1999:blog-6019886501003733243.post-49490560007209387232012-03-21T19:29:00.000-05:002012-03-21T19:29:07.444-05:00Scallops Wrapped in Bacon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJcqERK-mPBNnFodORMzW0jgNkGrmUfcZYpJgCLcX8H9QczYKu-ljhCrlSMeuHZx_-UsvkMOd_ek8GML0M6yO2jp_SPr7vfgBKL8VZcOJUW_t3HCi3Zf93m9TGAWC3OEXmQeGIVgBqXdy/s1600/IMG_0987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJcqERK-mPBNnFodORMzW0jgNkGrmUfcZYpJgCLcX8H9QczYKu-ljhCrlSMeuHZx_-UsvkMOd_ek8GML0M6yO2jp_SPr7vfgBKL8VZcOJUW_t3HCi3Zf93m9TGAWC3OEXmQeGIVgBqXdy/s640/IMG_0987.JPG" width="640" /></a></div><br />
Last year when I was considering how my life would be without meat there was a very real vacancy gnawing at me constantly: bacon. You see, bacon is glorious. It is wonderful. And if it is purchased properly and consumed within reason, it is OK to eat in my book. Your body needs some fat, and if I'm going to justify eating it, I may as well have it with these beautiful, lean, protein-rich scallops and some spinach. Also, consider the alternatives... tofurkey... to-bacon? I just can't justify to myself buying an artificial "piece of meat" to fill my body that is filled with chemicals when I could be eating the real thing, raised healthy on a farm nearby.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkAc7NONKXYsBGXUpyDIG2wxtv-JXY1-Zh399glyiXRYUTCpUMkv3BJdg642vdasyzGEf0CVcv6wc3ukyiIuHNvNXK3ql2yOJg11Fv77sVF_5g12AkvQE7m1GWIemKdf3ZJreZkHO5Gbrj/s1600/IMG_0977.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkAc7NONKXYsBGXUpyDIG2wxtv-JXY1-Zh399glyiXRYUTCpUMkv3BJdg642vdasyzGEf0CVcv6wc3ukyiIuHNvNXK3ql2yOJg11Fv77sVF_5g12AkvQE7m1GWIemKdf3ZJreZkHO5Gbrj/s640/IMG_0977.jpg" width="480" /></a></div><br />
The key to this simple but delightful recipe is to pre-cook the bacon until it is just underdone. Scallops only need a couple of minutes per side to cook, so if the bacon is raw the whole thing will just not work. Ian is in charge of the bacon in this house, so he cooked it until it was almost done.<br />
<br />
The scallops I bought came from <a href="http://www.dirksfish.com/">Dirk's Fish Shop</a>. I absolutely love this place. It is a sustainable fish shop and there are labels on all of the fish explaining where they came from and which choices are more sustainable. I know that scallops are more expensive, but we only ate a total of four for two people. It is pure protein and you don't need a lot to fill up. He also won't sell fish like shark or Big Eye Tuna because of how overfished they are. I really suggest checking him out if you are in Chicago! Everyone is friendly and it's a lot of fun to go shopping there.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFE0FyNSfyhFNRIXC0RIGspBk2QjA4LY71QlxvULAZYyM3pZTVHqeeq-5YxErAXZfSyh3wsIYYBCOZPfGEYYORuBOS2GFrX9AuGbeRGcdL4dL_ZzfDk9mEthuVUbbmgZnMGN_FJ68Akh-/s1600/IMG_0979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFE0FyNSfyhFNRIXC0RIGspBk2QjA4LY71QlxvULAZYyM3pZTVHqeeq-5YxErAXZfSyh3wsIYYBCOZPfGEYYORuBOS2GFrX9AuGbeRGcdL4dL_ZzfDk9mEthuVUbbmgZnMGN_FJ68Akh-/s640/IMG_0979.JPG" width="576" /></a></div><br />
All you have to do after you have washed the scallops and pulled the little muscle off is wrap them in bacon and either broil them or saute them for several minutes on each side. Before they are done they are kind of translucent and once they are prepared they are a rich milky white. Yum. Serve with a side of cooked spinach or some other lovely green that you can find at the market!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanAOhs5NXMqTI5yjBb6d3Hq-4T9Kv8NvsHq5D9svJNRlpXjf1PIZg8tOnXV_f8WeGt7q9gDc6QoCJMAR3uqtPuY-Z65PGvOpuMvXnbQR6A_9uNYJipZ_NHk9TksyfQzv8jLbRZlMSenzP/s1600/IMG_0983.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanAOhs5NXMqTI5yjBb6d3Hq-4T9Kv8NvsHq5D9svJNRlpXjf1PIZg8tOnXV_f8WeGt7q9gDc6QoCJMAR3uqtPuY-Z65PGvOpuMvXnbQR6A_9uNYJipZ_NHk9TksyfQzv8jLbRZlMSenzP/s640/IMG_0983.jpg" width="640" /></a></div><br />
Squeeze both the spinach and scallops generously with a lemon when they are done. It brightens the flavor and brings everything together wonderfully!<br />
<br />
I can't wait to keep posting about things that have been happening lately. On Saturday I attended the <a href="http://goodfoodfestivals.com/">Good Food Festival</a> which was incredible! I met amazing people from <a href="http://www.petersongarden.org/">Peterson's Garden Project</a>, the <a href="http://www.thelocalbeet.com/">Local Beet</a>, <a href="http://www.chicagofoodies.com/">Chicago Foodies</a>, and decided on my CSA this year, <a href="http://www.bigheadfarm.com/">Big Head Farm</a>. All of the vendors there sold incredible products and I feel very inspired to continue eating locally and making my own food, despite the many challenges I am facing. Who else is ready for spring?!Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com1tag:blogger.com,1999:blog-6019886501003733243.post-12298119704499676322012-03-12T21:11:00.000-05:002012-03-12T21:11:17.537-05:00Hummus Served Hot<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCR2j-X3c7XabrKw2RK50Ha21TbdivWEMXsTiN0727zkgXDHMsDgGiAclbt4gv5YuiZfaAAqgVYNFxcnOvLKtmJE2ttWXCeZALukKP71xyzkxvkG49pY67Nc7C7tPvjTtFDNtVRp84KQsT/s1600/IMG_1046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCR2j-X3c7XabrKw2RK50Ha21TbdivWEMXsTiN0727zkgXDHMsDgGiAclbt4gv5YuiZfaAAqgVYNFxcnOvLKtmJE2ttWXCeZALukKP71xyzkxvkG49pY67Nc7C7tPvjTtFDNtVRp84KQsT/s640/IMG_1046.JPG" width="640" /></a></div><br />
There are really no words to express how excited I am to tell you about this creation of mine. This week's recipe for <a href="http://thefoodmattersproject.com/">The Food Matters Project</a> was Hummus Served Hot chosen by Erin from <a href="http://naturallyella.com/">Naturally Ella.</a> It was a great choice! So far I have seen some wonderful white bean hummus blends, served in all kinds of ways, including as a pasta sauce! Very unique - and I'm planning on trying it ASAP!<br />
<br />
<a name='more'></a><br />
<br />
Mark Bittman is a genius because he gives you the basics to get a good solid recipe going and then encourages you to be creative and take a risk in the kitchen by making it your own. Props to you, sir because my version of your hot hummus is more like hott hummus.<br />
<br />
Hummus is not a new recipe in my repertoire, however, I usually just make it with chick peas tahini, olive oil, lemon, and garlic, take a huge handful of carrot sticks and go to town. Today is different and brilliant. I decided originally to make it with pesto and create a panini. And then I took the Italian roasted tomatoes out of the fridge that I brought home from Whole Foods to garnish with and I decided to be bold and brave (?). I threw them into half of the hummus and pureed it together creating a gorgeous Italian dip.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg846RisemVxKednzjWku3-tHVle7LTHdyswJTTVHTqhwL8tx-GufAHQtLAI_TlC6BAmOXl-DxAs8hsSmnG63bZKEw5OdUJuJrPDVjODLWIuiu8Agzx_CjJFobDt8fINhH0SE1tcet61wmr/s1600/IMG_1042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg846RisemVxKednzjWku3-tHVle7LTHdyswJTTVHTqhwL8tx-GufAHQtLAI_TlC6BAmOXl-DxAs8hsSmnG63bZKEw5OdUJuJrPDVjODLWIuiu8Agzx_CjJFobDt8fINhH0SE1tcet61wmr/s640/IMG_1042.JPG" width="640" /></a></div><br />
Then I was fussing my way through the cabinets and I found ancho chili's. I took them out, showed them to Ian, we stared and nodded.... done. A few of these babies into that creamy, smooth and fairly simple dip and we have a smokey, spicy, heavenly substance on our hands... dare I say ladies, you could even pass this off as <i>man food</i>?!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrW6rvts0y6xDZJeTJnJvzelqOAyBczqhp8WGsqOY1B4RXN_cwzhOucQykUa3hS4WtFEkhrOZJPZ8Gx4szieH8HyYH3BnPwbo6_BTdNffgQkUVDODd0AzfAfPbCFm3MMVctD4HPW_hBxFg/s1600/IMG_1043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrW6rvts0y6xDZJeTJnJvzelqOAyBczqhp8WGsqOY1B4RXN_cwzhOucQykUa3hS4WtFEkhrOZJPZ8Gx4szieH8HyYH3BnPwbo6_BTdNffgQkUVDODd0AzfAfPbCFm3MMVctD4HPW_hBxFg/s640/IMG_1043.JPG" width="640" /></a></div><br />
I couldn't bring myself to just dip and eat with corn chips. This called for more. (Please forgive my story-telling method this evening, but it was seriously so good that it needs a story.)<br />
<br />
So I toasted some bread with some olive oil and smothered it in hummus.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbXfXZKlPr7OUKf3Raxbip63x19JhwX_4c1Dja2ytqc1xGLnVzwmSpZr9532Yc8EZlJg24Pa91HsFev4zICh7eR8AuVeZLYGKgnk84D5WchY4BDeKbyksVwsC8z_sVbz-GYvKw-h3NEAn/s1600/IMG_1052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbXfXZKlPr7OUKf3Raxbip63x19JhwX_4c1Dja2ytqc1xGLnVzwmSpZr9532Yc8EZlJg24Pa91HsFev4zICh7eR8AuVeZLYGKgnk84D5WchY4BDeKbyksVwsC8z_sVbz-GYvKw-h3NEAn/s640/IMG_1052.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1Sh8XpxKUF2MyXt4SGja_GE9n2hcDXxpQTCkqrO9f-ZDe83VBYHZEwMg3UPdQ7CCvWfj-CiOFfL2AE0xD8kCPJdsFbhoJiRuwcINVg_Nya0dNEXLPhXOJqUdIptwMM3CBOMRTKRAIDcw/s1600/IMG_1055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1Sh8XpxKUF2MyXt4SGja_GE9n2hcDXxpQTCkqrO9f-ZDe83VBYHZEwMg3UPdQ7CCvWfj-CiOFfL2AE0xD8kCPJdsFbhoJiRuwcINVg_Nya0dNEXLPhXOJqUdIptwMM3CBOMRTKRAIDcw/s640/IMG_1055.JPG" width="640" /></a></div><br />
Then I sauteed a portabella mushroom and laid a piece of prosciutto over the roasted tomato hummus, topping it with goat cheese and a leftover tomato.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3y5KBX8TlaPjtTyeblUBSBfyrnl_JlHbC2pBoU-OtrqbK08wsk8Ar4SNye_h_prJ5WLR4wrOEMvWyOXjFwlX1inpOkshExgjzfwYTHGl2CshbbMnGcrVDwgCt9gNiZxpiMQ1MXwsLFCsM/s1600/IMG_1056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3y5KBX8TlaPjtTyeblUBSBfyrnl_JlHbC2pBoU-OtrqbK08wsk8Ar4SNye_h_prJ5WLR4wrOEMvWyOXjFwlX1inpOkshExgjzfwYTHGl2CshbbMnGcrVDwgCt9gNiZxpiMQ1MXwsLFCsM/s640/IMG_1056.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjba5y3OG_kis7V2K9AUXQl1I1WMZpK9UGVft4Ls56zNoFCbJUeAGI_ShW24p5Ldq785cq2zyJodVOmiOCwTGXvCHzNeWmtAP3YRaQUDAe83OzR4Tgw6SKwdLZTkutRJjf6uycq3jFOOiX8/s1600/IMG_1059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjba5y3OG_kis7V2K9AUXQl1I1WMZpK9UGVft4Ls56zNoFCbJUeAGI_ShW24p5Ldq785cq2zyJodVOmiOCwTGXvCHzNeWmtAP3YRaQUDAe83OzR4Tgw6SKwdLZTkutRJjf6uycq3jFOOiX8/s640/IMG_1059.JPG" width="640" /></a></div><br />
It was exquisite. <br />
<br />
Then for my south of the border delight, I made an over-easy egg and gently laid it overtop of the ancho hummus toast with an ancho and its juices on top.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitux1URFoF-fXG0QiaKr_aKHuOB_bM4ByGVfAEKwCFV9DhPVyvQ3zX0f8ClL2D3UpLajkanebxogCp4DOhjpgSl1gY_VJVljCJE6pqC2TRmy5jOCBysjCYWfqWqS0eIE7RDjGtS7XgkeK3/s1600/IMG_1060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitux1URFoF-fXG0QiaKr_aKHuOB_bM4ByGVfAEKwCFV9DhPVyvQ3zX0f8ClL2D3UpLajkanebxogCp4DOhjpgSl1gY_VJVljCJE6pqC2TRmy5jOCBysjCYWfqWqS0eIE7RDjGtS7XgkeK3/s640/IMG_1060.JPG" width="640" /></a></div><br />
My life has changed. Seriously. Breakfast of champions? I think so. It's filled with protein and the flavors are very exciting.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujgr62DSfSDIavZHsae8hoYc8wFjU33koJDkTqXmvefLPw1FmB22p-ohXe3XominOhuDrIf10aciFuylSs7vxZ53mWHxgn9sNcVLoULLZArzu5DjE6XJ5hgPXMN8vVjxWpefYu0FxGGsx/s1600/IMG_1062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujgr62DSfSDIavZHsae8hoYc8wFjU33koJDkTqXmvefLPw1FmB22p-ohXe3XominOhuDrIf10aciFuylSs7vxZ53mWHxgn9sNcVLoULLZArzu5DjE6XJ5hgPXMN8vVjxWpefYu0FxGGsx/s640/IMG_1062.JPG" width="640" /></a></div><br />
This project is really turning into a favorite activity. I am having so much fun exploring my creativity and discovering all of the possibilities. Isn't food just the greatest? And the weather too - runners highs from an outdoor run are really like nothing else especially when followed by a great meal!Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com5tag:blogger.com,1999:blog-6019886501003733243.post-79457520067590835382012-03-05T21:31:00.000-06:002012-03-05T21:31:41.471-06:00The Food Matters Project: Seared Bean Sprouts with Beef and Sesame Orange Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_CJXRWe5sgjtDeoMc6YdsKEjbo2ZCcIS7YSgWXIgU5jIKbvmGeksuLiaBs_v41e2CwuKEU4PhlXDAcUzip3wLqCe2n-SlsJeML6Pi8VhZXJpg8uV2qZmaMAxzbQ9c3vqA6Ch71hoxIA7/s1600/IMG_0974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_CJXRWe5sgjtDeoMc6YdsKEjbo2ZCcIS7YSgWXIgU5jIKbvmGeksuLiaBs_v41e2CwuKEU4PhlXDAcUzip3wLqCe2n-SlsJeML6Pi8VhZXJpg8uV2qZmaMAxzbQ9c3vqA6Ch71hoxIA7/s640/IMG_0974.JPG" width="640" /></a></div><br />
I decided to join the <a href="http://thefoodmattersproject.com/">Food Matters Project</a> several weeks ago and I am so so excited to be a part of this group. I share almost the exact food philosophies with this group and I really need this challenge to help me with my creativity and originality in the kitchen. I also love that I get to see how many different people interpret the same recipes. I really encourage you to check it out and see all the different ways you can adapt just one recipe! <br />
<br />
<a name='more'></a><br />
<br />
Now I just got the book today in the mail, and the recipe that was chosen by Dominica from <a href="http://www.winefoodlove.com/">Wine Food Love</a> is a stir fry. I have seen many interpretations including empanadas and lettuce wraps which look incredible, but since I was pressed for time and really wanted to become a part of the project this week I decided to go fairly classic and make a stir fry of my own with some adjusting to suit my tastes!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvpaqawScMFE6VXVONqMXNFZXOAl9tm5M8xRe3bomQZXUmO-0tiVTpsu-kdX9bBL1BLho_rU1-buf8pkgkaKICcZR6b71owuR14uWvrxai08_Zjxu6x5jF0-gaSOEbucc5a-Q1PeMS2ym/s1600/IMG_0958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvpaqawScMFE6VXVONqMXNFZXOAl9tm5M8xRe3bomQZXUmO-0tiVTpsu-kdX9bBL1BLho_rU1-buf8pkgkaKICcZR6b71owuR14uWvrxai08_Zjxu6x5jF0-gaSOEbucc5a-Q1PeMS2ym/s640/IMG_0958.jpg" width="640" /></a></div><br />
I don't know if you know this about me, but I am obsessed with mushrooms. I use them in most of my cooking. I thought they'd be perfect so I added them to this recipe and sauteed them in sesame oil. Mark Bittman calls for sesame seeds, but I'm not crazy about the texture so I used sesame oil for all of my cooking to still get the great sesame flavor. I sauteed thin slices of sirloin beef tips for just a couple of minutes with salt and pepper and set both the mushrooms and beef aside in a bowl once they were done cooking.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9fFo705saPVxJvWIfgHsUV_PYcWjMOfP89pL1qQi-_OWjU9qvZmhjQVFxy7WvemBROe3ev_Csut9upBcxV7IVKVkAlGPXuFPAdd7wGGNGyMykdKGwXJRm26h_1Ul3Mk0uLOlWt3WFgVx/s1600/IMG_0961.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9fFo705saPVxJvWIfgHsUV_PYcWjMOfP89pL1qQi-_OWjU9qvZmhjQVFxy7WvemBROe3ev_Csut9upBcxV7IVKVkAlGPXuFPAdd7wGGNGyMykdKGwXJRm26h_1Ul3Mk0uLOlWt3WFgVx/s640/IMG_0961.jpg" width="480" /></a></div><br />
The grocery store did not have bean sprouts so I used pea shoots for the first time and they were amazing and so healthy! They added a heartiness to the stir fry that sometimes is lacking in mine. I also couldn't resist adding snow peas because they just belong in stir fry. I sauteed these for a couple of minutes with a large handful of green onions just until they were tender. Then I combined everything in a pot (because I don't have a gigantic enough pan) and added Mark Bittman's ingredients for the stir fry sauce: 3 tablespoons of soy sauce, 1 tablespoon of honey, and the zest and juice of 2 oranges (I made it 3).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4Z3OwdQYf8W3deZXlos-O2ZDs_M3KNLuVGVJ2-10hASimHv7pmX2Qfl4m3zxUleXWO5bEfz0LLAQeDvYvmESSqXU12JmKkxtcDe6kK0QhX03F3OAT8nE2K8wRoAjlJypp-mMLmQfMB1T/s1600/IMG_0963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4Z3OwdQYf8W3deZXlos-O2ZDs_M3KNLuVGVJ2-10hASimHv7pmX2Qfl4m3zxUleXWO5bEfz0LLAQeDvYvmESSqXU12JmKkxtcDe6kK0QhX03F3OAT8nE2K8wRoAjlJypp-mMLmQfMB1T/s640/IMG_0963.JPG" width="640" /></a></div><br />
I let everything simmer together for a couple of minutes and ended up with a wonderful, gorgeous stir fry! I also made quinoa to serve with it because I always favor quinoa over rice. Try it once, the texture is actually excellent with the veggies.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRW3OjW_OKWlQzx1TvdBJUdvuc2-IRUJqLaTJfL3UCkHUXzyqzMAk0VWpFyBCsjI1aH1h6Ur2I-IZY41gZ1qnmjJTEca02BtMVDvxGrblv0b-1rvTyI9aDBi8ZsNAEWqb5QE0NGTZHcuv/s1600/IMG_0968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRW3OjW_OKWlQzx1TvdBJUdvuc2-IRUJqLaTJfL3UCkHUXzyqzMAk0VWpFyBCsjI1aH1h6Ur2I-IZY41gZ1qnmjJTEca02BtMVDvxGrblv0b-1rvTyI9aDBi8ZsNAEWqb5QE0NGTZHcuv/s640/IMG_0968.JPG" width="640" /></a></div><br />
I can't wait to dive deeper into this project and experiment more with the recipes as I get more involved!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlBgpGVhe-OCxegvhGkKVlDvaKH8O2R7FGQkP5zMQQixXq1cFvMzlpBAyMmTP3GKQi9-cl4NV34FhMdbmL11Er5HAkfTEQtWS9CiPCgRnmBzcjyGeWPCdtGNkzFjPC4DLhlw0wJYda2v-/s1600/IMG_0971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlBgpGVhe-OCxegvhGkKVlDvaKH8O2R7FGQkP5zMQQixXq1cFvMzlpBAyMmTP3GKQi9-cl4NV34FhMdbmL11Er5HAkfTEQtWS9CiPCgRnmBzcjyGeWPCdtGNkzFjPC4DLhlw0wJYda2v-/s640/IMG_0971.jpg" width="640" /></a></div><br />
<br />
Seared Bean Sprouts with Beef and Sesame Orange Sauce<br />
<br />
1 container of baby bella mushrooms<br />
1 package of beef sirloin tips<br />
1 package of pea shoots<br />
1 package of snow peas<br />
1 bunch of green onions<br />
3 oranges, zest and juice<br />
1 tablespoon honey<br />
3 tablespoons soy sauce<br />
3-5 tablespoons sesame oil<br />
Salt and pepper to taste<br />
Quinoa to serve with itKelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com3tag:blogger.com,1999:blog-6019886501003733243.post-51589546790916154592012-03-01T10:50:00.000-06:002012-03-01T10:50:11.695-06:00Disney Princess Half MarathonI am very proud and excited to say that my best friend and I completed the <a href="http://espnwwos.disney.go.com/events/rundisney/princess-half-marathon">Disney Princess Half Marathon</a>! It was the most fun I have ever had running - a total girl power event with everyone dressed up (next year we have vowed to get tutus!). I just wanted to show a couple of photos before I head off and I promise I will post a real post with recipes when I get back next!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBzldt99P2n0NGi9Ax90q3WG0TKtRwXKYeKyR0SPGzUySZu2tb91KO_tcYm8BX5u6qfaazkeQxifI6BAlXI_cfdxeig3V9bOnbpSJS3v4QOo8I8KMSzYxk1pe3K6kGlIwFiM2zOZqvZ5v/s1600/IMG_0647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBzldt99P2n0NGi9Ax90q3WG0TKtRwXKYeKyR0SPGzUySZu2tb91KO_tcYm8BX5u6qfaazkeQxifI6BAlXI_cfdxeig3V9bOnbpSJS3v4QOo8I8KMSzYxk1pe3K6kGlIwFiM2zOZqvZ5v/s640/IMG_0647.JPG" width="476" /></a></div><br />
We went to the Magic Kingdom first to visit Cinderella.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7IfV1GIusZT_ag7HKexeZmRn60mAtBPCVRulUqeLq2IIc-hIoD8CwPOsCWrThy1drceAVDH4ZNwlx2cDQryze_amaHhevVUgQsqt7P8T6CAAU0HvSrhPQHtlumcGWmf7oume58sR3KEHm/s1600/IMG_0670.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7IfV1GIusZT_ag7HKexeZmRn60mAtBPCVRulUqeLq2IIc-hIoD8CwPOsCWrThy1drceAVDH4ZNwlx2cDQryze_amaHhevVUgQsqt7P8T6CAAU0HvSrhPQHtlumcGWmf7oume58sR3KEHm/s640/IMG_0670.jpg" width="480" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8ntkGCBqRPvlly6PeBjsTI6IXONEf0bq61ikgh1cO0K-vmkt8VuVkIWzx2toKwVo7Eq8LTquiTacgFQCi8caEYN7_SSEg22jxiIqTTBVF2B9cahobPjl7_1gGb8U6oOXVqBiukrEQGvW/s1600/IMG_0672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8ntkGCBqRPvlly6PeBjsTI6IXONEf0bq61ikgh1cO0K-vmkt8VuVkIWzx2toKwVo7Eq8LTquiTacgFQCi8caEYN7_SSEg22jxiIqTTBVF2B9cahobPjl7_1gGb8U6oOXVqBiukrEQGvW/s640/IMG_0672.JPG" width="640" /></a></div><br />
This is the first thing we saw when we walked to the Expo to pick up our race packets!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjI6G1CeWTV-3L1IDOp2RXxyZu6Ol4GBo5HwhELrMUxsm7P8j3Njw-Rb3nHhMxT1cvwCjDppDhFRePzjhXz9Y_BRNUSiiQq4pZsS7JFzS7_yEakz43PVvLVHdUGJr6b8khXWqSzU-w5iti/s1600/IMG_0759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjI6G1CeWTV-3L1IDOp2RXxyZu6Ol4GBo5HwhELrMUxsm7P8j3Njw-Rb3nHhMxT1cvwCjDppDhFRePzjhXz9Y_BRNUSiiQq4pZsS7JFzS7_yEakz43PVvLVHdUGJr6b8khXWqSzU-w5iti/s640/IMG_0759.JPG" width="476" /></a></div><br />
4:15 AM, morning of.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo40TV_MnqKqiRQ0Qsun0ZPSrWtvbao073dhZFH1EKIPZJEkr_UVHLHhCe3Qtqaw5E_2m4DR3NSTPMdfNfDFKjICrnrfA4C85wd6tlxa0Bcmya8q6o5fYws_raLxx-V8ynNM63XQucbaZK/s1600/IMG_0798.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo40TV_MnqKqiRQ0Qsun0ZPSrWtvbao073dhZFH1EKIPZJEkr_UVHLHhCe3Qtqaw5E_2m4DR3NSTPMdfNfDFKjICrnrfA4C85wd6tlxa0Bcmya8q6o5fYws_raLxx-V8ynNM63XQucbaZK/s640/IMG_0798.jpg" width="480" /></a></div><br />
We finished and received medals in the shape of a tiara!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim10BahNHwb3Z1hezNxjW0LfTdNkeyl8odihdZ9-md1JXEDSdGyotbhiMdeNSY-hbY4NmuualxI7DQUgobXgsBTeG5Tw2dgAewH8o77_Cgo1CAjfSxF-9n_4j8lbiKYhJ36pdhNql0DHMZ/s1600/IMG_0806.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim10BahNHwb3Z1hezNxjW0LfTdNkeyl8odihdZ9-md1JXEDSdGyotbhiMdeNSY-hbY4NmuualxI7DQUgobXgsBTeG5Tw2dgAewH8o77_Cgo1CAjfSxF-9n_4j8lbiKYhJ36pdhNql0DHMZ/s640/IMG_0806.JPG" width="640" /></a></div><br />
Lookin' good boys!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2m41BuojSIWTIAaOheJjnycPCWIIpy0DkGNAggUspyWa0WrGFsT7MZ9a5IFB3-BntGWGX5rAqdlQgMWitS654qct-RRdabdLelUQ8DafsC1SJeN3RXvoeQ_-eShLPMmaWhK7Z2vA1z00W/s1600/IMG_0843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2m41BuojSIWTIAaOheJjnycPCWIIpy0DkGNAggUspyWa0WrGFsT7MZ9a5IFB3-BntGWGX5rAqdlQgMWitS654qct-RRdabdLelUQ8DafsC1SJeN3RXvoeQ_-eShLPMmaWhK7Z2vA1z00W/s640/IMG_0843.JPG" width="640" /></a></div><br />
The victory picture with Mickey and Minnie!<br />
<br />
Completing this race really makes me feel amazing. Even if you're not a competitive runner it's worth checking out next year! Everyone is very encouraging and it's a great way to force yourself into a healthy routine while having a blast!Kelly's Kitchenhttp://www.blogger.com/profile/16055897705060990809noreply@blogger.com5