tag:blogger.com,1999:blog-50995467416226096562024-03-05T06:28:01.182-08:00My Culinary CreationsUnknownnoreply@blogger.comBlogger20125tag:blogger.com,1999:blog-5099546741622609656.post-54864536501515930582015-07-24T19:19:00.000-07:002017-06-07T07:06:51.400-07:00Avocado, Ham, Tomato and Cheese Grilled Panini<div class="separator" style="clear: both; text-align: center;">
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5099546741622609656.post-17098419372568038532015-07-06T05:57:00.001-07:002017-05-31T11:09:41.253-07:00Seasoned Steak and Cob Salad<div class="separator" style="clear: both; text-align: left;">
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Jenny Crowtherhttp://www.blogger.com/profile/10581935202650222384noreply@blogger.com0tag:blogger.com,1999:blog-5099546741622609656.post-69243281181906545032015-06-29T08:57:00.000-07:002018-12-20T10:00:25.139-08:00Fresh Raspberry Greek Yogurt<a href="http://www.jennyscolorfulife.com/2015/06/fresh-raspberry-greek-yogurt.html">This post has moved. </a><div class="separator" style="clear: both; text-align: center;">
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5099546741622609656.post-74157207837654864012015-06-26T21:00:00.004-07:002020-08-31T10:49:33.529-07:00Grilled Chicken with Avocado Salsa, Grilled Pineapple and Spanish Rice<div class="separator" style="clear: both; text-align: center;">
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<div style="clear: both; text-align: left;"><br /></div>Jenny Crowtherhttp://www.blogger.com/profile/10581935202650222384noreply@blogger.com0tag:blogger.com,1999:blog-5099546741622609656.post-15439961248176836482015-06-18T13:26:00.007-07:002017-05-16T15:55:31.210-07:00Vanilla Cupcakes and Chocolate IcingThis blog post has moved please visit, <a href="http://www.jennyscrayons.com/2015/06/magnolia-bakery-vanilla-cupcakes-and.html">http://www.jennyscrayons.com/2015/06/magnolia-bakery-vanilla-cupcakes-and.html</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5099546741622609656.post-25142069265269467402015-02-25T11:19:00.000-08:002015-06-18T07:20:59.168-07:00Salmon En Croûte with Fingerling Potatoes, Mint Peas over a Hollandaise Sauce*Based on Gordon Ramsey's Recipes<br />
<br />
This recipe is amazing. It's blend of flavors of herbs and mustard with a hollandaise sauce provide the perfect combination, with minted peas adding a fresh flavor to the dish. This recipe was featured on MasterChef Junior, this show features amazing kid chefs between the ages of 8-12. Each of the kids had to make this recipe, some did better than others. I can not believe they cooked it by themselves in under 90 minutes. For Valentines day I thought it would be fun to cook this together with my husband. I made a few errors while making this dish, too much vinegar in the Hollandaise sauce and the pastry dough was a little raw on the edges. I think I did not flatten it enough. Overall this dish was amazing! I can't wait to make it again, perfect this time. Here's the recipe! I hope you enjoy it as much as I did.<br />
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<b>Fingerling Potatoes</b><br />
<b><br /></b>
12 fingerling potatoes<br />
1 Tbsp butter<br />
1 Tbsp olive oil<br />
<br />
1. Put the potatoes in a saucepan with just enough water to cover them, and boil for 10 minutes until tender, but still a little firm. Drain, then let cool slightly.<br />
<br />
2. Slice the potatoes lengthways. Melt butter in olive oil, then sautee until lightly golden.<br />
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<b>Minted Peas</b><br />
<br />
1 bag frozen peas, thawed<br />
1-2 tbsp olive oil<br />
Small knob of butter<br />
Handful of mint, leaves roughly chopped<br />
Extra virgin olive oil, to drizzle<br />
<br />
1. Bring a pan of salted water to the boil, tip in the peas and blanch for three to four minutes or until tender.<br />
<br />
2. Scoop them out with a slotted spoon and plunge into a bowl of iced water to refresh. Drain well and tip into a bowl.<br />
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3. Tip the peas and broad beans into the frying pan and add a splash of water and a little butter. Heat for a minute to warm through, season to taste and toss through the mint leaves.<br />
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4. Spoon the vegetables onto warm plates. Serve immediately.<br />
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<b>Hollandaise Sauce</b><br />
<b><br /></b>
1 bottle white wine vinegar (about 500 mL)<br />
1 tbsp peppercorn<br />
bunch tarragon<br />
3 large egg yolks<br />
200ml clarified unsalted butter (use 1 cup of butter to get this amount)<br />
squeeze lemon juice<br />
<br />
1. Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and place back in the bottle for future use.<br />
<br />
2. Clarify the butter. Melt the butter in a pan. Skim off the froth. Pour clarified butter in another container, leave the fat at the bottom of the pan in the pan.<br />
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3. Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.<br />
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4.Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam, which forms ribbons when the whisk is lifted.<br />
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5. Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.<br />
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*If you eat this for left overs you can use the same method or leave it out for about an hour to get the desired consistency again.<br />
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<b>Salmon En Croûte</b><br />
<br />
1 side of salmon, about 2 lbs, skinned<br />
A little olive oil<br />
3 Tbsp unsalted butter, softened<br />
Finely grated zest of 1 lemon<br />
Generous handful of basil leaves<br />
Small handful of dill leaves<br />
Sea salt<br />
Freshly ground black pepper<br />
1 tbsp wholegrain mustard<br />
1 package Pepperidge Farm Puff Pastry sheets (2 sheets about 500g)<br />
Plain flour, to dust<br />
2 egg yolks, beaten<br />
<br />
1.Check the salmon for pin bones, removing any that you find with tweezers, then cut in half. Line a baking tray with a lightly oiled piece of foil.<br />
<br />
2. Mix the softened butter with the lemon zest, basil, dill and some salt and pepper in a bowl, to make the filling.<br />
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3. Pat the salmon fillets dry with kitchen paper, then season lightly with salt and pepper. Spread the herb butter over one fillet, on the boned side, and the mustard evenly on the other fillet. Sandwich the two salmon fillets together, in opposite directions so both ends are of an even thickness.<br />
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4.Roll out the pastry thinly on a lightly floured surface to a rectangle, the thickness about 1/16th an inch and large enough to enclose the salmon. Put the salmon parcel in the center of the pastry and brush the surrounding pastry with egg. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray.<br />
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5. Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 400°F.<br />
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6. Bake the salmon for 2025 minutes, until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates that the fish is well done.<br />
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7. Rest the salmon for 5 minutes, then cut into portions using a serrated knife. Serve with hollandaise sauce, fingerling potatoes and minted peas.<br />
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*I found the puff pastry sheets in the freezer section of my grocery store.<br />
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*I substituted stoneground mustard for wholegrain because my grocery store did not have wholegrain mustard, just make sure the mustard has seeds in it.<br />
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*Overall recommendation, do as much prep before hand as possible. Get out the cooking tools you will need, cut everything, and make the sauces before you start cooking. This will make everything go quicker and help so the food will not be cold once everything is done. I made the hollandaise sauce while the salmon was cooking in the oven.<br />
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Last updated 1/26/2016Jenny Crowtherhttp://www.blogger.com/profile/10581935202650222384noreply@blogger.com0tag:blogger.com,1999:blog-5099546741622609656.post-57697216077884694712012-12-13T11:51:00.002-08:002020-06-02T05:15:47.797-07:00Jamba Juice RecipesThis post has moved to<br />
<br />
<a href="https://www.jennyscolorfulife.com/2012/12/smoothie-recipes.html">https://www.jennyscolorfulife.com/2012/12/smoothie-recipes.html</a>Unknownnoreply@blogger.com19tag:blogger.com,1999:blog-5099546741622609656.post-23823645700743906142012-04-19T15:42:00.000-07:002017-05-16T15:55:20.802-07:00Fettuccine Alfredo with Reheat Instructions<div class="separator" style="clear: both; text-align: center;">
This recipe has moved, please visit, <a href="http://www.jennyscrayons.com/2012/04/fettuccine-alfredo-with-reheat.html">http://www.jennyscrayons.com/2012/04/fettuccine-alfredo-with-reheat.html</a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5099546741622609656.post-30595546741573498212011-02-07T18:24:00.000-08:002017-01-09T07:30:10.110-08:00Homemade Oreo CookiesUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-5099546741622609656.post-4935332957547948452010-12-21T23:06:00.000-08:002015-09-16T11:31:18.671-07:00Sweet and Sour PorkI absolutely love this meal! The sauce is amazing and once you've cooked it once or twice it is pretty easy to make. I put some tips in the steps that have helped me make it faster.<br />
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<br />
<span style="font-weight: bold;">Sweet and Sour Pork</span><br />
<br />
3 cups cooked rice<br />
<br />
Egg Batter<br />
<br />
1/4 cup cornstarch<br />
2 tablespoons all-purpose flour <br />
1 teaspoon sugar <br />
1/4 teaspoon baking soda <br />
3 tablespoons water <br />
1 egg, beaten <br />
1/2 pound boneless pork loin chops, cut into 2x1/2x1/4-inch pieces<br />
Oil for frying <br />
Sweet and Sour Sauce<br />
3 tablespoons brown sugar <br />
2 tablespoons cornstarch <br />
1 chicken bouillon cube<br />
1/2 cup water <br />
3 tablespoons white vinegar <br />
2 tablespoons ketchup <br />
2 teaspoons soy sauce <br />
1 (20-ounce) can pineapple chunks in unsweetened juice, drain pineapples and keep the juice handy.<br />
<br />
1. Prepare rice.<br />
<br />
2. I make the mixtures first, because once the stove is turned on, the meal goes pretty fast. Prepare egg batter, and sweet and sour sauce. To prepare the egg batter combine cornstarch, flour, sugar, baking soda, water and beaten egg. To prepare the sweet and sour sauce combine brown sugar, corn starch, chicken bouillon, water, vinegar, ketchup, soy sauce, and 3 tablespoons of pineapple juice.<br />
<br />
3. Cut up the pork and stir in egg batter mixture.<br />
<br />
4. Heat 2 to 3 inches of oil in a pan or deep frier. Fry the pork once the oil is hot. To know if it is hot enough, try putting some of the egg batter in the oil, it should float. Add the pork strips to the oil one at a time. (the first time I cooked this, I added them all add once, it was a great big mess!) There should be some separation between the pork pieces. Cook until the pork is golden brown and no longer pink in the middle. Remove from oil.<br />
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4. Turn the heat on the sweet and sour sauce, stir constantly until it is thickened.<br />
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5. Add the pineapple, cooked pork pieces to the sauce. Add pineapple juice to taste. Serve over rice.<br />
Enjoy!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5099546741622609656.post-7213862287936313672010-12-14T10:55:00.000-08:002019-09-14T17:40:26.131-07:00Chicken Caccitore<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KzXesFhsq5rONVurDAQzNKjlO3bYxuEfJ_m8mh2I1yXwMAoxVgm9fTZgyBPTnhyphenhyphenKP1EGOSQhE1k8E0FrIk5bPTJHiCug0g5PGA8in95y5fWwpJX4JqqHUsxn5VCPJuRSvz06BNDv2VQ/s1600/DSC_0231+copy.jpg"><img alt="" border="0" height="544" id="BLOGGER_PHOTO_ID_5550613619131301458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KzXesFhsq5rONVurDAQzNKjlO3bYxuEfJ_m8mh2I1yXwMAoxVgm9fTZgyBPTnhyphenhyphenKP1EGOSQhE1k8E0FrIk5bPTJHiCug0g5PGA8in95y5fWwpJX4JqqHUsxn5VCPJuRSvz06BNDv2VQ/s640/DSC_0231+copy.jpg" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></a>
This blog post has moved <a href="https://www.jennyscolorfulife.com/2010/12/chicken-caccitore.html">https://www.jennyscolorfulife.com/2010/12/chicken-caccitore.html</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5099546741622609656.post-52775025144776835822010-11-27T17:13:00.000-08:002015-06-18T07:23:12.298-07:00Baked Pumpkin OatmealThis sounds a little crazy, but this is one of the healthiest, most amazing breakfasts you'll make. My kids all ATE this up. The second time I made it, I doubled it, and the leftovers were super re-heated the next day. This is also an excellent food storage recipe, as most people have oats and evaporated milk to use up!<br />
<br />
The original recipe can be found <a href="http://www.lynnskitchenadventures.com/2010/11/baked-pumpkin-oatmeal.html">here</a>, but I have slightly modified it below.<br />
<br />
Baked Pumpkin Oatmeal <br />
3 cups quick cooking oats <br />
½ cup brown sugar <br />
1 cup evaporated milk <br />
2 eggs <br />
2 teaspoons baking powder <br />
¾ teaspoon salt <br />
2 teaspoons vanilla <br />
1 teaspoon cinnamon<br />
½ teaspoon ginger <br />
¾ cup canned pumpkin <br />
<br />
In a large bowl mix together all wet ingredients, mix in all dry ingredients. Spread into a buttered 9×13 pan. Bake at 350 for 20 minutes. If you double it, it takes a little bit longer to bake, based on the size of pan you put it all in.<br />
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~Jessica~Jessicahttp://www.blogger.com/profile/14108842011141166895noreply@blogger.com0tag:blogger.com,1999:blog-5099546741622609656.post-25620186288200451682010-10-05T20:18:00.000-07:002015-09-16T11:22:52.192-07:00Stuffed Green Peppers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1pbcPmDI6aFuYYmiEjhvo1GVcGwGlt60qz2t-Uu6vdpib1IjhETeK9mWGv5BAlehtBw5L4STXy0hPGqAEsrN5ypLHBRA3rkFGugJSXf7SLTGftPAgybPsDqldsyBx_M1_55Gos7HyIyC/s1600/DSC_0794_edited.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1pbcPmDI6aFuYYmiEjhvo1GVcGwGlt60qz2t-Uu6vdpib1IjhETeK9mWGv5BAlehtBw5L4STXy0hPGqAEsrN5ypLHBRA3rkFGugJSXf7SLTGftPAgybPsDqldsyBx_M1_55Gos7HyIyC/s1600/DSC_0794_edited.JPG" width="100%" /></a>
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This is a fun recipe to try with green peppers in season. I like it because it is not your normal hamburger meal.<br />
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<span style="font-weight: bold;">Stuffed Green Peppers</span><br />
<br />
1 cup cooked rice <br />
4 green bell peppers<br />
1 pound ground beef <br />
1/4 cup chopped celery <br />
2 tablespoons chopped onions<br />
1/2 teaspoon salt <br />
Dash pepper <br />
1/4 cup ketchup <br />
1 medium tomato, chopped <br />
1 (8-ounce) can tomato sauce <br />
1 teaspoon sugar <br />
1/4 teaspoon dried basil leaves <br />
1 cup shredded cheddar cheese <br />
<br />
1. Cook rice.<br />
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2. Cut the tops of of the green peppers and remove the innards of the peppers. Put enough water in a pan to cover the peppers, boil for 5 minutes.<br />
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3. Combine ground beef, celery and onion and cook over medium heat until the hamburger is done.<br />
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4. Stir the rice, salt, pepper, ketchup and tomato to the beef mixture and put into the peppers. Put the peppers in a baking pan.<br />
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5. Mix the tomato sauce, sugar and basil and put half of the sauce over the peppers.<br />
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6. Cook for 30-40 minutes at 350 degrees. During the last five minutes of cooking add the rest of the sauce mixture and sprinkle the cheese on the peppers.<br />
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I sprinkled my dish with more salt after it was done, but I tend to like more salt in my food. Here is the finished result.<br />
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Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5099546741622609656.post-71916491506939992172010-10-03T10:19:00.000-07:002015-06-18T07:15:49.295-07:00Easy Party PunchSorry, there is no photo on this one, but believe me, it's got a great presentation in a clear pitcher (my favorite!), and always goes over really well.<br />
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Here's what you need:<br />
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1 can frozen limeade (or you could use lemonade, but it will be sweeter)<br />
1 bag of frozen mixed berries (I usually use Dole, because that's the only one I can easily find, but you could use just raspberries, or blackberries, or...!)<br />
1 2L of Sprite<br />
water<br />
<br />
In your pretty, clear pitcher, dump in the limeade concentrate. Put in 1-2 cans of water. The amount of water depends on your taste, and how sweet you like the punch. Stir until it's thawed and mixed, and pour in the bag of frozen berries. Fill the pitcher the rest of the way with Sprite. Stir, and serve.<br />
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As the punch sits, it will turn darker and darker pink from the berries, but it starts out a light pink. <br />
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Enjoy!Jessicahttp://www.blogger.com/profile/14108842011141166895noreply@blogger.com0tag:blogger.com,1999:blog-5099546741622609656.post-90472450731928477492010-08-04T13:03:00.001-07:002015-06-18T07:16:01.876-07:00Peanut Butter Chocolate Chip CookiesHi there! First, I’d like to introduce myself a little bit. My name is Jessica, and my cooking philosophy is mainly to use whole foods, and to make things as fast and simple as possible. I have a family of boys, and whatever I make doesn’t sit around too long. I like to cook, and would do so much more of it, if I didn’t have a million and one other things to do every day. I am also a huge fan of budget recipes. Don’t get me wrong, I like to use expensive specialty ingredients, but they’re just not in the budget for a family of 5, 4 of whom are boys! On to the recipe…<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xQPhSzj208tZ9VE3_2_VTnQYFoUPAogS2Zy7LIOjFAOgwhMA9MVF8A00TyH5HYB33P7oivVYA1_yf97SeisNIx-KDeTj2S2Jv3nmuuibvROgmg0l5HYv0-yV_aMgsGV813v9QGoxNm6C/s1600-h/clip_image002%5B3%5D.jpg"><img alt="clip_image002" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYakB7L0LLTqQMAZs47rn0sNRNWRYUf0MxZsayddHMlD5x7SRJLy3tcYaS4wBFs4JljlcI_NzKfYufMYay_Y6cx5JkuVTZofNYSZiBeF-6N7iGsqtF2NLUK0FD_WAF7GwSL31-2YfIVWOn/?imgmax=800" height="400" style="border-bottom-color: initial; border-bottom-style: initial; border-bottom-width: 0px; border-left-color: initial; border-left-style: initial; border-left-width: 0px; border-right-color: initial; border-right-style: initial; border-right-width: 0px; border-top-color: initial; border-top-style: initial; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="clip_image002" width="268" /></a><br />
These cookies are one thing I was known for while I was working. In fact, they are “the only peanut butter cookie I’ve ever liked,” according to my manager at the time. (For the record, she hates <i>everything</i> peanut.) But these cookies are great raw (what’s salmonella again?), right out of the oven (watch your fingers!), or the next morning for breakfast (they have proteins, grains, and less chemicals than a pop-tart, right?). I don’t honestly know how long they store, as they’ve never lasted more than a day or two on my counter. Though, I have a feeling they would keep for a week or so, and like most cookies, probably freeze well.<br />
Ingredients:<br />
1 C Butter<br />
1 C Peanut Butter<br />
1 C White Sugar<br />
1 C Brown Sugar<br />
1 Egg<br />
1 tbs Vanilla<br />
1 tsp Baking Powder<br />
1 tsp Baking Soda<br />
2.5 C Flour<br />
1/3 -1/2 Bag Mini Semi-sweet Chocolate Chips<br />
In your mixer bowl (Yes, I use my kitchen-aid, a.k.a “Pinky” exclusively), beat the butter and peanut butter together until thoroughly combined. It will start to get lighter. A lot lighter. Beat in the sugars, and when the dough is “fluffy” and a light khaki color, beat in the egg and vanilla. The measurement for the vanilla is an approximation. I can’t tell you how much, because I just pour some in myself. A little trick I learned growing up in my mother’s kitchen… Add the baking powder, baking soda, and flour. (Having mentioned above that I like whole grains…I have to clarify – not for desserts, cookies and cakes need white flour). When your dry ingredients are all mixed in, mix in the chocolate chips. Scoop with your Pampered Chef cookie scooper (the small one, teaspoon size), onto an Air bake pan, and bake until they are the right color in a 350 degree oven. You can fit a lot of cookies fairly close together on your cookie sheet. They don’t grow together. Even when they do, they come apart easily (don’t forget about the rule of “having to eat the ‘uglies’!”). Time depends on your oven, of course, but my oven bakes them in about 10 minutes. If you want to pre-heat your oven, you can, but I usually turn it on only as I am scooping the first tray of cookies. Why waste the energy?<br />
<img alt="clip_image004" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5LBAej5ScujA5qKukHJyoKEuJGE_3CKEVbZP9D_PUMM8XmnCayt3fMGxXwrkbVyhqa5xX2CogTAXOsWDZraqrfZqABUnKdVv9DuHv7YKiIsYbekoOvObw2IlXFhkCnj7SYgtHcy2j5o0/?imgmax=800" height="400" style="border-bottom-color: initial; border-bottom-style: initial; border-bottom-width: 0px; border-left-color: initial; border-left-style: initial; border-left-width: 0px; border-right-color: initial; border-right-style: initial; border-right-width: 0px; border-top-color: initial; border-top-style: initial; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="clip_image004" width="271" /><br />
Hope you enjoy these!Jessicahttp://www.blogger.com/profile/14108842011141166895noreply@blogger.com0tag:blogger.com,1999:blog-5099546741622609656.post-41664986770222963132010-08-01T14:08:00.000-07:002015-06-18T07:16:31.060-07:00Strawberry Lemonade Concentrate<span style="font-family: Verdana; font-size: 85%;"><span style="font-family: Verdana; font-size: 10pt;">One of my favorite things to do is pick fresh food. Today I picked lots of strawberries and canned them into a delicious juice. This juice is great for a hot summer day.</span></span><br />
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<span style="font-family: Verdana; font-size: 85%;"><span style="font-family: Verdana; font-size: 10pt;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpsLbjm4NkzWZZu9s66uBeGdwhgckGoNTeo-OSCKXCCO6Voux4tYGo6U8ArqmfSFBQAngXK3nrFc3KDbbadgbMTPZqtzqYFZY3EWdGURT_9cDVGNAYHB7p_JngtoKoagjWzfCdUMWNGM/s1600/100_4384+cropped+copy.jpg"><img alt="" border="0" height="431" id="BLOGGER_PHOTO_ID_5500564716589572962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpsLbjm4NkzWZZu9s66uBeGdwhgckGoNTeo-OSCKXCCO6Voux4tYGo6U8ArqmfSFBQAngXK3nrFc3KDbbadgbMTPZqtzqYFZY3EWdGURT_9cDVGNAYHB7p_JngtoKoagjWzfCdUMWNGM/s640/100_4384+cropped+copy.jpg" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></a><br />Strawberry Lemonade Concentrate<br /><br />6 cups hulled strawberries<br />4 cups freshly squeezed lemon juice<br />6 cups of granulated sugar<br /><br />Makes about 7 pints<br /><br />1. Puree the strawberries in a blender. Fresh squeeze the lemon juice (a juicer makes it go faster).<br />2.Combine lemon juice, sugar, and strawberries, heat to 190 degrees Fahrenheit over low heat, this enables the sugar to melt.<br />3. Ladle into hot jars leaving 1/4" head space, wipe rim with damp cloth. Screw lid and band onto jar.<br />4. Process jars for 15 minutes in boiling water, making sure water completely covers the jars.<br />5. Let cool in place 24 hours, make sure it has sealed by pressing down on the top of the can, the lid should not pop back up. Label the jars.<br />6. When ready to serve mix concentrate with 1 pint water.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1QwYIYOza_3bsqSTFtqIvKxyuEPgveiLfh9ZDFaBMYtusMgXRPGcPtEmUV_DkOV0yAa9CQNTrYlZNh7l_SvGsDuyaW-cqsQ1yDvxKZUs6phO31zJyMnDnO80X5-wvHVVC3fHhU7OJC3Y/s1600/100_4418+cropped.jpg"><img alt="" border="0" height="505" id="BLOGGER_PHOTO_ID_5500565376758280930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1QwYIYOza_3bsqSTFtqIvKxyuEPgveiLfh9ZDFaBMYtusMgXRPGcPtEmUV_DkOV0yAa9CQNTrYlZNh7l_SvGsDuyaW-cqsQ1yDvxKZUs6phO31zJyMnDnO80X5-wvHVVC3fHhU7OJC3Y/s640/100_4418+cropped.jpg" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></a><br />This recipe came out well for me. It tastes nice and fresh, but there are a few things I would do differently.<br />-I used half fresh squeezed lemon juice and bottled juice. I would recommend only using fresh squeezed lemon juice. The bottled juice leaves and aftertaste.<br />-I would try juicing the strawberries instead of pureeing them, leaving a little pulp for taste in the juice.</span></span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5099546741622609656.post-72521764476346376032010-07-27T21:57:00.000-07:002015-06-29T08:59:14.121-07:00Fava Bean Salad (with instructions on how to remove fava beans)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1o_YvOBm43_u2P5IupKqXtY_MCcx-szjRSv28SZivMAJfB_lmyKc4ixBtGYX475ZprwSHylj1SkwDrf9EWMSvyG5svfqBJFvNLap-b5gMVVq5PrjObKQ9Fa8vL0Vfy4pQEMl21jKlJ0/s1600/102_6325+copy.jpg"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5498820930804146418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1o_YvOBm43_u2P5IupKqXtY_MCcx-szjRSv28SZivMAJfB_lmyKc4ixBtGYX475ZprwSHylj1SkwDrf9EWMSvyG5svfqBJFvNLap-b5gMVVq5PrjObKQ9Fa8vL0Vfy4pQEMl21jKlJ0/s640/102_6325+copy.jpg" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></a>I love the fava bean. I was introduced to it last summer when they came in my CSA share from SunGold Farms. The taste of a fava bean is a cross between a pea and a lima bean, soft, tender and delicious. They are a great addition to any salad or soup.<br />
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<br />
<b>How to remove fava beans from their shells</b><br />
Open the pod the beans come in and remove the beans. There will be about 5-6 beans in a pod. Place the beans inside in boiling water for about a minute. Remove the beans and place in an ice water bath. The outer skins on the beans will now need to be removed. They should be loose from boiling the beans. Make a slight tear with your finger and remove the bean, it will be bright green and ready to use.<br />
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I based the recipe for this salad from a recipe I found online and on a salad my husband makes from Argentina, tomato and onion salad tossed with an oil and vinegar dressing.<br />
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<b>Fava Bean Salad</b><br />
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20-30 pods of fresh fava beans<br />
2 medium fresh tomatoes, diced<br />
1 small onion, diced<br />
1 cucumber, diced<br />
1/4 cup olive oil<br />
1/4 cup vinegar<br />
parsley to taste<br />
Italian seasoning to taste<br />
salt and pepper to taste<br />
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1. Prepare fava beans. Prepare boiling water and cold icy water for blanching. Wash and shell the beans, remove from pod, there are usually 5-6 per pod. Put beans in boiling water . Boil 2-3 minutes or until the beans float to the top. Immediately put beans in cold water. Let the beans cool. Remove outer shell of bean by squeezing bean or tearing outer shell away.<br />
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2. Prepare rest of ingredients and mix rest of vegetables, combine with fava beans.<br />
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3. Add olive oil and vinegar generously covering the salad. If too vinegary add more oil, visa versa.<br />
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4. Add seasonings to taste. Chill for 1 hour or serve immediately.<br />
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*Fava beans are a lot of work the first time, but trust me they get easier once you know what you are doing. If you do not have fresh fava beans you can leave them out or get a drained can of fava beans.<br />
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*Fava beans must be cooked otherwise you can develop favism if you happen to have Glucose-6-phosphate dehydrogenase deficiency, which is pretty rare, but just in case. I learned this the hard way by eating one raw and then checking online to see if you could do it. I did not come down with favism.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5099546741622609656.post-3751170488805890132010-07-25T20:52:00.000-07:002017-10-10T22:33:19.093-07:00Pumpkin CookiesThis post has moved<br />
<a href="http://www.jennyscolorfulife.com/2010/07/the-best-pumpkin-chocolate-chip-cookie.html">http://www.jennyscolorfulife.com/2010/07/the-best-pumpkin-chocolate-chip-cookie.html</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5099546741622609656.post-14615783198266164182010-07-25T14:37:00.000-07:002010-07-25T20:50:30.634-07:00Hello Culinary World!I love food! I must confess I would much rather eat the food than cook it, but it has to come from somewhere and the time spent in the kitchen is worth every bite. With a little work and perseverance food can be made into delicious creations. On this blog you will find some of my favorite recipes. The good and the bad. I will also share kitchen secrets. If you have anything to add let me know. Also let me know if you try any of the recipes and what you think of them! Happy cooking!Unknownnoreply@blogger.com0