tag:blogger.com,1999:blog-37240841000801109432024-03-19T04:27:02.007-04:00Kettler CuisineCompromising in the KitchenAnonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.comBlogger234125tag:blogger.com,1999:blog-3724084100080110943.post-67367444664320705832015-09-14T01:00:00.000-04:002015-09-14T01:00:01.787-04:00Chilled Corn Soup with Seared Peppers<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">So, that's it folks. The last of summer! I am sad to see such beautiful, vibrant produce go away, but ready for all the hearty gourds of Fall. Plus, I LOVE Fall weather and the colors, and the smells, and the fact that I get to start using my fire place and blankets!</span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">I know I haven't been around much this summer, but moving into our new house proved to be a bit more time consuming than I thought!! We found ourselves wrapped up in many little projects with any free time we had outside unpacking. </span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOPIvnhj70O3QCrbHnKnooCWurrkStnRNJuYe9Yu0uJ32P1gcJO1rSJ9Pg4bqU_AJu6xbrzr_UrCYJN3a9LGxh2dWSaV9zjXiFoKIqYW3W7xBG7S_WA4Ekh9AJNuRZl4lZoZXtVQZC8Y/s1600/DSC_0093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chilled Corn Soup with Seared Peppers | www.kettlercuisine.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOPIvnhj70O3QCrbHnKnooCWurrkStnRNJuYe9Yu0uJ32P1gcJO1rSJ9Pg4bqU_AJu6xbrzr_UrCYJN3a9LGxh2dWSaV9zjXiFoKIqYW3W7xBG7S_WA4Ekh9AJNuRZl4lZoZXtVQZC8Y/s640/DSC_0093.jpg" title="Chilled Corn Soup with Seared Peppers | www.kettlercuisine.com" width="424" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">But, with summer floating away in the approaching Fall winds, I figured it was time to jump back into the blog, my happy place! Again, I am including shishito peppers in my post, but they are not the feature this time, corn is. And since corn will only be around for a few more weeks or even days, I thought I would end the summer on a nice refreshing and filling soup.</span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">Corn is one of those vegetables that I absolutely love, but have a really hard time digesting. Unfortunately, I can't eat a lot of it at once and it has to be cooked, and cooked well. Soup is always the best way for me to get a lot of vitamins and minerals from vegetables, so this corn soup recipe emerged. Plus, I have to include <i>some </i>corn since I married a Mid-Westerner!</span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<br /></div>
<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/AVvXsEgRo8UQyF6XsOJBinHLeHAJxtiD_4bnX_B9I4_jT0f3skllKUIG6xiUVoF7Hhf6vZ68gVOSkIKOWpKMOZmx9ZEjv_x8X_WnTiMc-rhzqKowokPbeu_DmzkIulXFuH07c4AqXYBo6Hg6Ox8/s1600/DSC_0073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chilled Corn Soup with Seared Peppers | www.kettlercuisine.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRo8UQyF6XsOJBinHLeHAJxtiD_4bnX_B9I4_jT0f3skllKUIG6xiUVoF7Hhf6vZ68gVOSkIKOWpKMOZmx9ZEjv_x8X_WnTiMc-rhzqKowokPbeu_DmzkIulXFuH07c4AqXYBo6Hg6Ox8/s640/DSC_0073.jpg" title="Chilled Corn Soup with Seared Peppers | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;"><br /></span><br />
<h3>
<span style="font-size: normal;"><span style="font-family: Trebuchet MS, sans-serif;"><b>Chilled Corn Soup with Seared Peppers</b> </span></span></h3>
<br />
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Yields: 4-6 servings
</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">5 ears corn, shucked
</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoons extra-virgin olive oil<br />
</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup onion, chopped</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 small shallot, minced
</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">4 sprigs fresh thyme
</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon sea salt, divided
</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">4 garlic cloves, minced
</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">4 cups water
</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Seared peppers (we used shishito, but poblano would be good here)
</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Creme Fraiche or Sour Cream</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper to taste
</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">(potential garnish is crumbled sausage or chorizo)
</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Cut the kernels off the ears of corn, reserving the bare ears. Using the back of a knife or spoon, scrape the bare ears, removing as much of the “milk” as possible. Set this aside.
</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">In a large soup pot, heat the olive oil over medium heat and add the onion and shallot and a pinch of salt. Cook this for about 5-7 minutes, stirring occasionally until the onions are softened. Add the corn, “milk” and garlic and continue to cook for a few more minutes, stirring again. </span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Pour in the water, thyme, pinch of salt and reserved bare corn ears. Cover and cook for 30 minutes. </span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Remove the corn ears from the soup and move the pot off heat. Using a blender or immersion blender, blend the soup until it reaches your desired consistency. Chill the soup for at least 4 hours before serving. </span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;">To prepare the seared shishito peppers, heat a thick bottom pan or cast iron skillet at high heat. Add in canola or Grapeseed oil (a high heat oil) and heat. Toss in the peppers and sear in the pan for a few minutes per side...doesn't take much. </span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Once the soup is chilled, garnish with the seared shishito peppers and sour cream or creme fraiche. We like to add some sautéed chorizo sometimes or fresh tomato slices too!</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmIFF0hx5-PSsAYAc7iYmOpXlIRBZ4bwhBgT89_GtXhSzcDS97jLBqvBLsNeerdEIIWqEbqnuI6zE_PCwJsh3i8nPzhdCkccwgVg3ot0dVw2ZiNmVQ9DOAaBlQ1tmlVe4C950L8UTaNU/s1600/DSC_0077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chilled Corn Soup with Seared Peppers | www.kettlercuisine.com" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmIFF0hx5-PSsAYAc7iYmOpXlIRBZ4bwhBgT89_GtXhSzcDS97jLBqvBLsNeerdEIIWqEbqnuI6zE_PCwJsh3i8nPzhdCkccwgVg3ot0dVw2ZiNmVQ9DOAaBlQ1tmlVe4C950L8UTaNU/s400/DSC_0077.jpg" title="Chilled Corn Soup with Seared Peppers | www.kettlercuisine.com" width="400" /></a></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com29tag:blogger.com,1999:blog-3724084100080110943.post-5520264191312862462015-07-10T09:28:00.000-04:002015-07-10T09:28:32.301-04:00Chicken and Shishito Pepper Kebabs<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: normal;">One of my favorite little gems have started appearing at the market - shishito peppers. These sweet peppers may be small, but they pack a huge flavor punch. I tasted them for the first time last year, trying a few different preparation techniques. They are pretty versatile, like a bell pepper. Since last year, I have noticed that they are popping up in a lot of grocery stores now as well. The easiest way to cook shishito peppers is to sauté them in a hot cast iron skillet with oil and coarse sea salt. However, since it is grilling season, I figured a nice kebab was in order!</span><br />
<span style="font-size: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj46XcaNQuNnJZtqRna5E3_QVD9l7GMNBhmLk5j4qVYBBk7m9d4e2SzyV101UYCx8AXfZpVs84CkC_gnPcr6WukYZFXvN_zAqzmSralVnvNLPa_U8qhShkZKErVouycF_UMrBxTO16VtQ/s1600/DSC_0018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken and Shishito Pepper Kebabs | www.kettlercuisine.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj46XcaNQuNnJZtqRna5E3_QVD9l7GMNBhmLk5j4qVYBBk7m9d4e2SzyV101UYCx8AXfZpVs84CkC_gnPcr6WukYZFXvN_zAqzmSralVnvNLPa_U8qhShkZKErVouycF_UMrBxTO16VtQ/s640/DSC_0018.jpg" title="Chicken and Shishito Pepper Kebabs | www.kettlercuisine.com" width="424" /></a></div>
<br />
I like chicken kebabs since they hold up well on the grill and won't overcook by the time the vegetables are done. I decided to marinade the chicken a bit to add some additional flavor and the Hubby gave me the exact cooking instructions! If you include lemon juice in the marinade, be sure to NOT let it sit for too long. The oil, herbs and garlic make a great marinade as well though if you want to get a more flavorful kebab. Just drizzle the lemon juice on the kebabs before grilling.<br />
<br />
If using wooden skewers, remember to soak them in water for at least 30 minutes before putting on the grill.<br />
<br />
So head to your local Farmers Market in search for these sweet little gems and fire up that grill ya'll!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkX2WrW1VauHRlXKs691jt40OdXlADGLpSmAMvuOlDI03_rjepI2wQFYoMoUDMz0a9FNfBeGU-w0wXBy0O_L73YaOMEvJxzKlEOFRWWDdsx5JfwmGApl10v3CLmwzG0nwYItysbzigx-o/s1600/DSC_0017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken and Shishito Pepper Kebabs | www.kettlercuisine.com" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkX2WrW1VauHRlXKs691jt40OdXlADGLpSmAMvuOlDI03_rjepI2wQFYoMoUDMz0a9FNfBeGU-w0wXBy0O_L73YaOMEvJxzKlEOFRWWDdsx5JfwmGApl10v3CLmwzG0nwYItysbzigx-o/s400/DSC_0017.jpg" title="Chicken and Shishito Pepper Kebabs | www.kettlercuisine.com" width="400" /></a></div>
<br />
<br />
<h3>
<span style="font-size: normal;"><b>Chicken and Shishito Pepper Kebabs</b></span></h3>
<span style="font-size: normal;">
Yields: 4 servings<br />
Prep Time: 30 minutes<br />
Cook Time: 10 minutes<br />
</span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">1 pound chicken breasts (skinless, boneless) cut into 1 inch cubes</span><br />
1 pint Shishito Peppers<br />
<div>
5 cloves garlic, minced</div>
<div>
2 T Grapeseed oil or Olive Oil</div>
<div>
2 teaspoons fresh thyme, chopped</div>
<div>
1 teaspoon fresh lemon juice</div>
<div>
Salt and pepper </div>
<div>
<br /></div>
<div>
In a small bowl, combine the garlic, oil, thyme, lemon juice and salt and pepper and mix well. Add the marinade into a large zip-loc bag along with the chicken, mix around well. Refrigerate for 30 minutes. Prepare the grill for direct heat.</div>
<div>
<br /></div>
<div>
Skewer the marinated chicken and shishito peppers and grill in a single layer over direct heat. Cook the kebabs for about 5 minutes per side, covered, watching to not char the peppers too much. Remove the kebabs and let sit for 5 minutes before serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg325jiHt8X8zN3j6VvnD2wwEDrhVcaoGIVl-mowuDrKjauRK2975jscmjAQ38sGlzeAtswm69SxZrl6hbgMMbXgXecbOPG_oYgdy6JPvgwJcBBI1hbpBVozqQSS37VJCVRxS5Z68WRq0k/s1600/DSC_0021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken and Shishito Pepper Kebabs | www.kettlercuisine.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg325jiHt8X8zN3j6VvnD2wwEDrhVcaoGIVl-mowuDrKjauRK2975jscmjAQ38sGlzeAtswm69SxZrl6hbgMMbXgXecbOPG_oYgdy6JPvgwJcBBI1hbpBVozqQSS37VJCVRxS5Z68WRq0k/s640/DSC_0021.jpg" title="Chicken and Shishito Pepper Kebabs | www.kettlercuisine.com" width="424" /></a></div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com7tag:blogger.com,1999:blog-3724084100080110943.post-64504372777625190002015-07-07T01:00:00.000-04:002015-07-07T01:00:00.637-04:00Zucchini Noodle Salad<div style="font-family: "Trebuchet MS",sans-serif;">
Summer produce is coming in strong at the Farmers Market. Tomatoes, peaches, peppers and, my favorite, zucchini. I became obsessed with making noodles from zucchini last year, or as I like to call "zoodles!" I never got around to posting this recipe last year, so I have been holding on to it for summer.<br />
<span style="font-size: normal;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5g3OK7VyN1JU-XpSGHrEHprwkpc3xj-86FU8myy4r1vua3K0scfkbTupU4UOQ-AMV5eLW-L6nFVAT36nGSwBxmrsO9LFoDd4cVcIpSUovk7rdh3A5oSj2nL_e-sd5ZpGMn0_qlVk2X3U/s1600/DSC_0012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Zucchini Noodle Salad | www.kettlercuisine.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5g3OK7VyN1JU-XpSGHrEHprwkpc3xj-86FU8myy4r1vua3K0scfkbTupU4UOQ-AMV5eLW-L6nFVAT36nGSwBxmrsO9LFoDd4cVcIpSUovk7rdh3A5oSj2nL_e-sd5ZpGMn0_qlVk2X3U/s1600/DSC_0012.jpg" title="Zucchini Noodle Salad | www.kettlercuisine.com" width="424" /></a></div>
<br />
<span style="font-size: normal;">Last summer, I had the opportunity to take a Farmers Market cooking class. The instructor, who is a fellow blogger and friend from <a href="http://cookeatlife.com/">I Cook, I Eat, It's Life</a> took us around the Western Wake Farmers Market and introduced us to several of the vendors and farmers. I've since gotten to know several of the farmers, learned about their farms and tasted all of their goods! I look forward to my market trip every Saturday morning now :)</span><br />
<br />
<span style="font-size: normal;">All the recipes that we made in the class featured produce and goods from the market like this <b>Zucchini Noodle Salad</b> which highlights the best of summer. I've mentioned my spiralizer before to make <u><a href="http://www.kettlercuisine.com/2013/03/sriracha-shrimp-with-zoodles.html" target="_blank">Sriracha Shrimp with Zucchini Noodles</a></u></span>. I highly recommend getting one of these kitchen tools.<br />
<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/AVvXsEjbqt30v8LURSo2zSk_1Sxh6wrfYMtQ24F2Un6q98-NNn5DZjRdIPfERa_m4i4VRfpGcYNL0BhaEhGBuHH5T6tluOaxN6VQLj26dK1wjU3R8bkk076AsZlHynwBGcbDfOxS7NEoz-Cf4iY/s1600/DSC_0015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Zucchini Noodle Salad | www.kettlercuisine.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqt30v8LURSo2zSk_1Sxh6wrfYMtQ24F2Un6q98-NNn5DZjRdIPfERa_m4i4VRfpGcYNL0BhaEhGBuHH5T6tluOaxN6VQLj26dK1wjU3R8bkk076AsZlHynwBGcbDfOxS7NEoz-Cf4iY/s1600/DSC_0015.jpg" title="Zucchini Noodle Salad | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-size: normal;"><br /></span><span style="font-size: normal;">I like to serve this with fresh slices of Heirloom tomatoes, herbs and </span><a href="http://www.kettlercuisine.com/2014/02/desirees-balsamic-vinaigrette.html" target="_blank">Desirée's Balsamic Vinaigrette</a>. Amazing how some of the most healthy dishes can feel like complete indulgences! At least, they do for me :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: normal;"><u><br /></u></span>
<br />
<h3>
<span style="font-size: normal;">Zucchini Noodle Salad</span></h3>
Yields: 4 side servings<br />
<span style="font-size: normal;">Prep Time: 15 minutes + 30 minutes<br />Cook Time: 10 minutes</span><br />
<span style="font-size: normal;"><br /></span><span style="font-size: normal;">3 medium zucchini</span><br />
1 large red pepper<br />
1 small red onion<br />
1 Tablespoon fresh basil<br />
1 Tablespoon fresh parsley<br />
<a href="http://www.kettlercuisine.com/2014/02/desirees-balsamic-vinaigrette.html" target="_blank">Desirée's Balsamic Vinaigrette</a><br />
Fresh tomato slices (optional)<br />
<br />
Prepare the dressing first and set aside.<br />
<br />
Cut the ends off the zucchini and julienne the vegetables or use a spiralizer (I like <a href="http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1434210490&sr=1-1&keywords=spiralizer&pebp=1434210529677&perid=40409C0082474A76BF55" target="_blank">this one</a>) to create noodles. Sprinkle the noodles with salt and line a large colander with paper towels. Toss the noodles and put in the lined colainder to help drain off some of the moisture. Set this aside.<br />
<br />
Slice the red onion thinly and place in a bowl of cold water, set aside. (This helps to cut the bite from the onion since they are raw in the salad).<br />
<br />
Under a high broiler, roast the pepper until the skin is well blistered. Remove from the oven and place in a covered bowl. Once the peppers have cooled, peel off the skin, deseed and chop. Here are more detailed instructions on <a href="http://www.kettlercuisine.com/2012/04/better-butter.html" target="_blank">how to prepare roasted red peppers</a>. (Alternatively, use jarred roasted red peppers).<br />
<br />
Place the chopped red pepper, soaked onion slices and fresh herbs in a large bowl and gently toss. Add in the zucchini noodles and drizzle some of the dressing over top. Toss gently and serve with more fresh herbs and dressing if desired. This salad is best served immediately, although I enjoyed the leftovers the next day too!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzL4eiRFeRkEMky-dhoH4Ubn2ZDLw4qxkz4U4mdIEw8nAd5SEFSQ8q-rCnJZjaK5YzrmJ2LTpR7KtrjLD2z3f8d51nuWkZC3ZZWHcsUKsmp4b-QCVtz0UrCmOa5bMc9rLR2ntmrWWjUg/s1600/DSC_0009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Zucchini Noodle Salad | www.kettlercuisine.com" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzL4eiRFeRkEMky-dhoH4Ubn2ZDLw4qxkz4U4mdIEw8nAd5SEFSQ8q-rCnJZjaK5YzrmJ2LTpR7KtrjLD2z3f8d51nuWkZC3ZZWHcsUKsmp4b-QCVtz0UrCmOa5bMc9rLR2ntmrWWjUg/s400/DSC_0009.jpg" title="Zucchini Noodle Salad | www.kettlercuisine.com" width="400" /></a></div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com9tag:blogger.com,1999:blog-3724084100080110943.post-79443227739212108672015-06-13T11:31:00.001-04:002015-06-13T11:31:48.276-04:00Fresh Start Green Smoothie<div>
<span style="font-family: Trebuchet MS, sans-serif;">Fresh starts are a wonderful thing in life. Recently, this has been a consistent theme for me. I started a new job, switched to a new disease management regimen, and now, looking for a new house. Every "fresh start" comes with a defining moment - a job offer, a cookbook, a workout plan, a For Sale sign in your front yard. It signifies that there's change ahead, which to me is what keeps life fun and interesting.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxhRAFiwySEivBrigdzK5YJWKH7ru48AYT-pWdetpy-TjpQMhkUoJ3mXJyWhzvY0zgohDgCsGEixd8vXTKdVsIQ7DpVzWT1X_vTtxxKC_wuKq4Sh7vyNwpGk0ASVRqKGNMrPFP8kpheM/s1600/DSC_0045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fresh Start Green Smoothie" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxhRAFiwySEivBrigdzK5YJWKH7ru48AYT-pWdetpy-TjpQMhkUoJ3mXJyWhzvY0zgohDgCsGEixd8vXTKdVsIQ7DpVzWT1X_vTtxxKC_wuKq4Sh7vyNwpGk0ASVRqKGNMrPFP8kpheM/s640/DSC_0045.jpg" title="Fresh Start Green Smoothie | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br />
Like in life, sometimes my diet needs a "fresh start." Cleanses and cleansing foods often symbolize this. I will be the first to admit that <i>cleanse</i> is a misleading word, often associated with week-long juicing, body scrubbing and cayenne-spiced waters that result in headaches, mood swings and several trips to the bathroom. They tend to be a bit much for my delicate system, so I stick to much shorter versions or simply just consume cleansing foods, like this green smoothie. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I realize that I have taken a VERY LONG break from the blog, but with good reason (see list above). Consider this my fresh start! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mSJdW5XenwpXqz-09YAQkf9NTd6kuoPFC-OTb02IXi71gmA_NX4y8DlOrojBEjktYDon7xz6-6vkmGH_VJOdoQYu0u0WwT2-YiY27L1-svtf_eYvWsa6Yis0GN1YJ0pvJ7XLnjR7Grw/s1600/DSC_0039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fresh Start Green Smoothie" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mSJdW5XenwpXqz-09YAQkf9NTd6kuoPFC-OTb02IXi71gmA_NX4y8DlOrojBEjktYDon7xz6-6vkmGH_VJOdoQYu0u0WwT2-YiY27L1-svtf_eYvWsa6Yis0GN1YJ0pvJ7XLnjR7Grw/s400/DSC_0039.jpg" title="Fresh Start Green Smoothie | www.kettlercuisine.com" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<h3>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><b>Fresh Start Green Smoothie</b></span></h3>
</div>
<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;">Yields: 1 smoothie </span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><span data-sheets-userformat="[null,null,512,null,null,null,null,null,null,null,null,null,0]" data-sheets-value="[null,2,"1/2 avocado, 1 pear, 1/4 lemon juice, handful fresh spinach, grated ginger, 1/2 cup almond milk, 10 mint leaves, 1/2 teaspoon honey if needed"]" style="font-family: Trebuchet MS, sans-serif;">1/2 avocado</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><span data-sheets-userformat="[null,null,512,null,null,null,null,null,null,null,null,null,0]" data-sheets-value="[null,2,"1/2 avocado, 1 pear, 1/4 lemon juice, handful fresh spinach, grated ginger, 1/2 cup almond milk, 10 mint leaves, 1/2 teaspoon honey if needed"]" style="font-family: Trebuchet MS, sans-serif;">1 pear with skin on</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><span data-sheets-userformat="[null,null,512,null,null,null,null,null,null,null,null,null,0]" data-sheets-value="[null,2,"1/2 avocado, 1 pear, 1/4 lemon juice, handful fresh spinach, grated ginger, 1/2 cup almond milk, 10 mint leaves, 1/2 teaspoon honey if needed"]" style="font-family: Trebuchet MS, sans-serif;">Juice from 1/4 lemon</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><span data-sheets-userformat="[null,null,512,null,null,null,null,null,null,null,null,null,0]" data-sheets-value="[null,2,"1/2 avocado, 1 pear, 1/4 lemon juice, handful fresh spinach, grated ginger, 1/2 cup almond milk, 10 mint leaves, 1/2 teaspoon honey if needed"]" style="font-family: Trebuchet MS, sans-serif;">Handful fresh spinach</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><span data-sheets-userformat="[null,null,512,null,null,null,null,null,null,null,null,null,0]" data-sheets-value="[null,2,"1/2 avocado, 1 pear, 1/4 lemon juice, handful fresh spinach, grated ginger, 1/2 cup almond milk, 10 mint leaves, 1/2 teaspoon honey if needed"]" style="font-family: Trebuchet MS, sans-serif;">1/4 teaspoon fresh ginger, grated</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><span data-sheets-userformat="[null,null,512,null,null,null,null,null,null,null,null,null,0]" data-sheets-value="[null,2,"1/2 avocado, 1 pear, 1/4 lemon juice, handful fresh spinach, grated ginger, 1/2 cup almond milk, 10 mint leaves, 1/2 teaspoon honey if needed"]" style="font-family: Trebuchet MS, sans-serif;">1/3 cup filtered water</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><span data-sheets-userformat="[null,null,512,null,null,null,null,null,null,null,null,null,0]" data-sheets-value="[null,2,"1/2 avocado, 1 pear, 1/4 lemon juice, handful fresh spinach, grated ginger, 1/2 cup almond milk, 10 mint leaves, 1/2 teaspoon honey if needed"]" style="font-family: Trebuchet MS, sans-serif;">10 mint leaves (can also use cilantro)</span></span><br />
<span style="font-size: normal;"><span style="font-family: Trebuchet MS, sans-serif;"><span data-sheets-userformat="[null,null,512,null,null,null,null,null,null,null,null,null,0]" data-sheets-value="[null,2,"1/2 avocado, 1 pear, 1/4 lemon juice, handful fresh spinach, grated ginger, 1/2 cup almond milk, 10 mint leaves, 1/2 teaspoon honey if needed"]">1/2 teaspoon honey (optional)</span></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: normal;"><span data-sheets-userformat="[null,null,512,null,null,null,null,null,null,null,null,null,0]" data-sheets-value="[null,2,"1/2 avocado, 1 pear, 1/4 lemon juice, handful fresh spinach, grated ginger, 1/2 cup almond milk, 10 mint leaves, 1/2 teaspoon honey if needed"]"><br /></span></span>
<span style="font-size: normal;"><span data-sheets-userformat="[null,null,512,null,null,null,null,null,null,null,null,null,0]" data-sheets-value="[null,2,"1/2 avocado, 1 pear, 1/4 lemon juice, handful fresh spinach, grated ginger, 1/2 cup almond milk, 10 mint leaves, 1/2 teaspoon honey if needed"]">Add everything into a blender and mix at high speed for several minutes. Scrape down the sides if needed and continue to blend. Eat/Drink immediately for best nutritional value.</span></span></span><br />
<span style="font-size: normal;">
</span>Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com2tag:blogger.com,1999:blog-3724084100080110943.post-50446327202454441462015-04-05T01:00:00.000-04:002015-04-05T01:00:01.267-04:00Cardamom Cherry Almond Thumbprints for Easter<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;">A few years ago, I posted a recipe from <a href="http://ohsheglows.com/" target="_blank">Oh She Glows</a> for <a href="http://www.kettlercuisine.com/2013/03/easter-macaroon-thumbprints.html" target="_blank">Easter Macaroon Thumbprints</a> on the blog, which is still my favorite gluten free cookie recipe. Unfortunately, the Hubby isn’t a fan of coconut so I decided to try a different type of thumbprint this Easter. Baking has always been a challenge for me, especially gluten free baking. It is hard to find a gluten free recipe that I can successfully pull off and that the Hubby will eat. Don’t get me wrong, he is SUPER supportive of my dietary restrictions, but he isn’t a big fan of gluten free baked goods. However, over the last year I have come across several local gluten free treasures and resources for recipes. </span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><br />
</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gix8KkKgr-LgLMQTndnc877mEUfCjVfbcoO3dXXziaCCWLOKlWBH5nG0jGcxUy2F5tH3k4Z8gtyY2Crbhtg_0J4H7a5RVBP7NVLxC7LOt8i7tZHS8FkKWfpZvATv18st4794fZIWr64/s1600/DSC_0067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Cardamom Cherry Almond Thumbprints for Easter | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gix8KkKgr-LgLMQTndnc877mEUfCjVfbcoO3dXXziaCCWLOKlWBH5nG0jGcxUy2F5tH3k4Z8gtyY2Crbhtg_0J4H7a5RVBP7NVLxC7LOt8i7tZHS8FkKWfpZvATv18st4794fZIWr64/s1600/DSC_0067.jpg" height="640" title="Cardamom Cherry Almond Thumbprints for Easter | www.kettlercuisine.com" width="424" /></span></a></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><br />
</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;">My favorite gluten free flour to bake with is almond flour mostly because I love almonds. Most of the gluten free recipes that I Pin call for almond flour, which comes in handy since I splurged and purchased a five pound bag of it. I came across this recipe on </span><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.theroastedroot.net/cardamom-almond-paleo-thumbprint-cookies/" target="_blank">The Roasted Root</a> and made a few tweeks based on our tastebuds.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><br />
</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;">The Hubby is much happier with these thumbprints over the coconut ones. Personally, I will make them both in the future! They are easy cookies to put together and pretty difficult to mess up, not to mention versatile based on which preserves you have in your fridge or decide to make during the season.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><br />
</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">We hope everyone has a nice Easter!</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKMwijtSo8APlUBx4Y7ya-eRpGVosd3dZABY6Z8ntQuCTCpxKSiYJfOoape0X3GwLo-YG2XBMNAqvZ4ap8uBKo6vhTp2vTxvvKl_vpfaoQst1cB_lLq2lE5w-9yLoxRbtS534zlhhdx0/s1600/DSC_0055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Cardamom Cherry Almond Thumbprints for Easter | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKMwijtSo8APlUBx4Y7ya-eRpGVosd3dZABY6Z8ntQuCTCpxKSiYJfOoape0X3GwLo-YG2XBMNAqvZ4ap8uBKo6vhTp2vTxvvKl_vpfaoQst1cB_lLq2lE5w-9yLoxRbtS534zlhhdx0/s1600/DSC_0055.jpg" height="265" title="Cardamom Cherry Almond Thumbprints for Easter | www.kettlercuisine.com" width="400" /></span></a></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
</div>
<h3>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><b>Cardamom Cherry Almond Thumbprints</b> </span></h3>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;">Recipe adapted from: <a href="http://www.theroastedroot.net/cardamom-almond-paleo-thumbprint-cookies/" target="_blank">The Roasted Root</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;">Yields: 12 cookies<br />
Prep Time: 5 minutes<br />
Cook Time: 10-12 minutes</span><br />
<div>
<span style="background-color: white; color: #322924; font-family: Trebuchet MS, sans-serif; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: 0.25px;"><br />
</span></div>
<div>
<span style="background-color: white; color: #322924; font-family: Trebuchet MS, sans-serif; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: 0.25px;">1 1/4 cups blanched almond flour</span></div>
<div>
<span style="background-color: white; color: #322924; font-family: Trebuchet MS, sans-serif; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: 0.25px;">1/4 teaspoon baking soda</span></div>
<div>
<span style="background-color: white; color: #322924; font-family: Trebuchet MS, sans-serif; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: 0.25px;">1/8 teaspoon sea salt</span></div>
<div>
<span style="background-color: white; color: #322924; font-family: Trebuchet MS, sans-serif; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: 0.25px;">1 teaspoon ground cardamom</span></div>
<div>
<span style="background-color: white; color: #322924; font-family: Trebuchet MS, sans-serif; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: 0.25px;">2 Tablespoons unsalted butter, melted and cooled</span></div>
<div>
<span style="background-color: white; color: #322924; font-family: Trebuchet MS, sans-serif; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: 0.25px;">2 Tablespoons pure maple syrup</span></div>
<div>
<span style="background-color: white; color: #322924; font-family: Trebuchet MS, sans-serif; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: 0.25px;">1/2 teaspoon vanilla extract</span></div>
<div>
<span style="background-color: white; color: #322924; font-family: Trebuchet MS, sans-serif; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: 0.25px;">1/2 teaspoon almond extract</span></div>
<div>
<span style="background-color: white; color: #322924; font-family: Trebuchet MS, sans-serif; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: 0.25px;">1 egg white</span></div>
<div>
<span style="background-color: white; color: #322924; font-family: Trebuchet MS, sans-serif; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: 0.25px;">Cherry preserves</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 375F.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Add the dry ingredients to a bowl and stir to combine. In a separate small bowl, add the wet ingredients and whisk until just combined. Stir into the dry ingredients until a dough forms.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Using a tablespoon, roll a small ball of cookie dough in your palms, and gently press the center with your thumb. Repeat this until all the dough is gone placing thumbprints on a cookie sheet. Spoon in a small amount of preserves into each well of the cookie. Be careful not to put too much preserves in each cookie so it doesn't overflow when cooking!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Bake for 10-12 minutes until golden brown around the edges. Cool on a cooling rack and keep in an air-tight container for up to a week.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTbu_OBBK0FmbNngjCLO9Zr7sJ9UOCUksyq2A4fZJQh0Ee12jS4jue7Lj9-FRdndkgFQq1WnTDYlCnUKcVsiW0VtBeZogd7wyWklXWKgSPQpnqHQrBbUBof4OldfOt_Yw4AznF-tOM-0/s1600/DSC_0060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cardamom Cherry Almond Thumbprints for Easter | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTbu_OBBK0FmbNngjCLO9Zr7sJ9UOCUksyq2A4fZJQh0Ee12jS4jue7Lj9-FRdndkgFQq1WnTDYlCnUKcVsiW0VtBeZogd7wyWklXWKgSPQpnqHQrBbUBof4OldfOt_Yw4AznF-tOM-0/s1600/DSC_0060.jpg" height="640" title="Cardamom Cherry Almond Thumbprints for Easter | www.kettlercuisine.com" width="424" /></a></div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com0tag:blogger.com,1999:blog-3724084100080110943.post-46845390707383945312015-03-22T16:16:00.000-04:002015-03-22T16:16:01.925-04:00Carrot and Sweet Potato Soup<div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">Even though warm weather is coming...slowly, we are still at the tail end of Winter produce. </span>Soup is the perfect easy dinner to keep me warm as the evening turns chilly. Using the carrots and sweet potatoes from the last of the Winter harvest makes for a perfect base for soup.</div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<br /></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
During the month of February, I was sick for probably 20 of the 28 days! It was a rough month, and soup got me through most of the sniffles, sneezes and freezing cold weather. As Spring approaches, I have a few soup dinners planned for the Hubby and I to keep us warm during the chilly nights.</div>
<div class="separator" style="clear: both; font-family: 'Trebuchet MS', sans-serif; text-align: center;">
</div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<br /></div>
<div class="separator" style="clear: both; font-family: 'Trebuchet MS', sans-serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOlRH5toiFb_agy-oLMF-TD_gtakdGaKTSsCshuUGiTC4zCBkZxZyAkgCVn6HgTSxU_RRq5TGVtXlZL9CjhXfIoOiuMnE43bVK5JzFhCtEOqhWhCjc9oo27V3W14i7hqJBc9j3Y0F8ME/s1600/DSC_0036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Carrot and Sweet Potato Soup | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOlRH5toiFb_agy-oLMF-TD_gtakdGaKTSsCshuUGiTC4zCBkZxZyAkgCVn6HgTSxU_RRq5TGVtXlZL9CjhXfIoOiuMnE43bVK5JzFhCtEOqhWhCjc9oo27V3W14i7hqJBc9j3Y0F8ME/s1600/DSC_0036.jpg" height="640" title="Carrot and Sweet Potato Soup | www.kettlercuisine.com" width="424" /></a></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<br /></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
I love carrots and always eat them. It seemed like an orange match made in heaven pairing them with sweet potatoes, another favorite vegetable. I first made this soup during one of the snow days in February. The Hubby loved it and I knew it would be the perfect dinner for the chilly nights ahead this week.</div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<br /></div>
<div class="separator" style="clear: both; font-family: 'Trebuchet MS', sans-serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscSMI9a5HatUCCbs8hyTHF6FfKQuzRaIkTgJtVXWx1wxSdHsE-Fk7sFkREfVm2I8EeNDWADxxnvdFf1175LqyLVjmM8vP4393PrvEindF3vMvY1Ej4OpbKjXepmo16XHk2_SPiAK9h4c/s1600/DSC_0030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Carrot and Sweet Potato Soup | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscSMI9a5HatUCCbs8hyTHF6FfKQuzRaIkTgJtVXWx1wxSdHsE-Fk7sFkREfVm2I8EeNDWADxxnvdFf1175LqyLVjmM8vP4393PrvEindF3vMvY1Ej4OpbKjXepmo16XHk2_SPiAK9h4c/s1600/DSC_0030.jpg" height="640" title="Carrot and Sweet Potato Soup | www.kettlercuisine.com" width="424" /></a></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br />
</span> <span style="font-size: normal;"> </span></div>
<h3 style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><b>Carrot and Sweet Potato Soup</b> </span></h3>
<div style="font-family: 'Trebuchet MS', sans-serif;">
Yields: 6-8 servings</div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"> Prep Time: 10 minutes<br />
Cook Time: 30-40 minutes<br />
</span></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><br />
</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 onion, chopped</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoons butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 garlic cloves, minced</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/4 inch fresh ginger, grated</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2 medium sweet potatoes, chopped</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">4-6 whole carrots, chopped</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 quart organic low-sodium chicken broth (use vegetable broth if vegetarian)</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 large bay leaf</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/8 teaspoon coriander</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/4 teaspoon dried chili peppers</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/4 teaspoon dried thyme</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">lime wedges</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">maple syrup</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">fresh parsley, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span> <br />
<div>
<span style="font-family: Trebuchet MS, sans-serif;">In a large, thick-bottomed soup pot, melt the butter over medium heat and sauté the onions until translucent, around 7 minutes. Stir in the garlic and ginger and sauté for another few minutes. Add in the sweet potatoes, carrots, dash of salt and pepper and continue to cook while stirring. After 2 minutes pour in the broth, bay leaf, coriander, chili peppers and thyme. Stir well and cook covered for 20 minutes over medium heat. Check to see if the sweet potatoes and carrots are well cooked and soft. If not, continue to cook for 5-10 more minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span> <span style="font-family: Trebuchet MS, sans-serif;">Pull out the bay leaf and discard. Using an immersion blender, puree the soup until desired consistency. You can also use a blender to puree the soup (most likely in batches). Serve with a drizzle of maple syrup, fresh parsley and juice from a lime wedge, all to taste.</span></div>
</div>
<div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Trebuchet MS', sans-serif; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
</div>
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLcKzx2e4vTQeb0NR6Y-THsm5nIK_S7wApZrZLJNimsv7U-HlaZVA6qB8SUC_tky-YuMPMNyGxfRPsZv8ixe5N1_6Cxl9_8r4OUEgmYLXITF-7VxsaXCmR2toeaoe22gwtKPE6BsrKfrU/s1600/DSC_0037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Carrot and Sweet Potato Soup | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLcKzx2e4vTQeb0NR6Y-THsm5nIK_S7wApZrZLJNimsv7U-HlaZVA6qB8SUC_tky-YuMPMNyGxfRPsZv8ixe5N1_6Cxl9_8r4OUEgmYLXITF-7VxsaXCmR2toeaoe22gwtKPE6BsrKfrU/s1600/DSC_0037.jpg" height="265" title="Carrot and Sweet Potato Soup | www.kettlercuisine.com" width="400" /></a></div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com0tag:blogger.com,1999:blog-3724084100080110943.post-34318469980871471682015-03-15T18:08:00.000-04:002015-03-15T18:08:12.666-04:00Raab Greens with Sausage<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">After a month-long unintentional hiatus from the blog, I have racked up many recipes to share. Unfortunately, my Mac broke right after Valentine's Day, which basically means my lifeline to blogging had to be sent in for repair and I was left with many ideas and the old fashion pen and paper. Alas, I have been reunited just in time for Spring.</span><br />
<br /></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlNE-tW3un1YY5uXdXk3xIdbfMrsAcTto-s5g2V0ykdk14Z29xEmI8HLx7sFop6k-obN2mXx5eU07F-ix4ys_sgriEVI5zpJVsQ9ePgFSVtSIMxcmnxDrX9RIGmuSxqlIfxIdqa2jAiM/s1600/DSC_0039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Raab Greens with Sausage | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlNE-tW3un1YY5uXdXk3xIdbfMrsAcTto-s5g2V0ykdk14Z29xEmI8HLx7sFop6k-obN2mXx5eU07F-ix4ys_sgriEVI5zpJVsQ9ePgFSVtSIMxcmnxDrX9RIGmuSxqlIfxIdqa2jAiM/s1600/DSC_0039.jpg" height="640" title="Raab Greens with Sausage | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-size: normal;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">Today, I'm sharing a super easy recipe using raab. Probably the most common is broccoli raab, which is often referred to as Rapini. Raab is a cruciferous veggie, usually appearing as thin stalks and greens with little florets speckled throughout. I don't see types of raab in the grocery store very often, but it is all over the Farmers Market lately. </span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">Several farmers at the Market have offered different kinds in the last few weeks; chard raab, winter greens (brassica) raab and this week I found a mixture of mizuna and tatsoi raab. </span><span style="font-size: normal;">Thank you <a href="http://www.colorfieldsfarm.com/" target="_blank">ColorFields Farm</a></span>!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJiZJk5l73unPqTMt7LM0XW-rHcW2axgzbbbNQEkx2TcUoxUmd0YtaY_qhkn-c-oIeBlqwQKF6qc8ajQNtJFr5DWzlDvtaN-_rzjFgMYfe9wjTBjxXb1Q75Twil84NV-IUIRTRsF18Sxs/s1600/DSC_0047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Raab Greens with Sausage | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJiZJk5l73unPqTMt7LM0XW-rHcW2axgzbbbNQEkx2TcUoxUmd0YtaY_qhkn-c-oIeBlqwQKF6qc8ajQNtJFr5DWzlDvtaN-_rzjFgMYfe9wjTBjxXb1Q75Twil84NV-IUIRTRsF18Sxs/s1600/DSC_0047.jpg" height="640" title="Raab Greens with Sausage | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">Raab can be, and usually is a bitter vegetable, which I know the Hubby isn't a huge fan of. However, with a little sausage, spice and acidity, it turns into a side dish that he goes back for seconds of. </span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<br /></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
This recipe for <b>Raab and Sausage</b> is very versatile. You can use your favorite kind of sausage and whatever kind of raab you can find. You could even just use a bitter green like mustard or turnip greens. Sauté away!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Q67QPEMWIrNg6V90yt_RU_GriMRl_ZQVc5-UzRlSk2S1paFMuPUeBiq-ajM029-be_FI_9eFazQ_HeD99OZoFxkHEVC289p3_g56enu2SUivn1vdy4j6q9y8oA7zGx7RVJ53Lyvz1Qg/s1600/DSC_0050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Raab Greens with Sausage | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Q67QPEMWIrNg6V90yt_RU_GriMRl_ZQVc5-UzRlSk2S1paFMuPUeBiq-ajM029-be_FI_9eFazQ_HeD99OZoFxkHEVC289p3_g56enu2SUivn1vdy4j6q9y8oA7zGx7RVJ53Lyvz1Qg/s1600/DSC_0050.jpg" height="265" title="Raab Greens with Sausage | www.kettlercuisine.com" width="400" /></a></div>
<br /></div>
<h3>
<span style="font-size: normal;"><b style="font-family: 'Trebuchet MS', sans-serif;">Raab Greens with Sausage</b></span></h3>
<span style="font-size: normal;"><span style="font-family: Trebuchet MS, sans-serif;">
Yields: 4 side servings</span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Prep Time: 5 minutes</span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Cook Time: 3-5 minutes</span></span><br />
<span style="font-size: normal;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">1 bunch broccoli raab or other kind of raab or leafy green, roughly chopped</span></div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">3-4 sausage patties or links</span></div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon red pepper flakes</span></div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup water</span></div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper</span></div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">Olive oil</span></div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">Lemon juice</span></div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">In a large sauté pan over medium heat, cook the sausage and break into smaller pieces. Once the sausage is cooked through, remove to a paper towel lined plate, reserving the rendered fat in the pan. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Add the prepared greens/raab to the pan and cook for about a minute, stirring several times to coat the greens/raab. Pour in the 1/4 cup water and cover the pan over the heat for 2-3 minutes (this will steam and cook the greens without burning them). Remove the lid and make sure the greens/raab are cooked to your desire, then stir the sausage back in along with a pinch of salt, pepper and the red pepper flakes. Remove from heat and serve with a small drizzle of olive oil and lemon juice if you want. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">If the raab mixture is still to bitter for you, add a bit of sugar or honey to balance out.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLn2ahW5t15PkvDZbMpYC244Oez5-EO4ERgz1liblqGNGtLA98ONx2aPDBRAiCj9_GGk-w6O9Lf78GkgdWEXWs3WbdxduGZDL7z0avooMmr0eeA-3DKgU5vqFT1IwGa_CjBmNtanCwls/s1600/DSC_0050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Raab Greens with Sausage | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLn2ahW5t15PkvDZbMpYC244Oez5-EO4ERgz1liblqGNGtLA98ONx2aPDBRAiCj9_GGk-w6O9Lf78GkgdWEXWs3WbdxduGZDL7z0avooMmr0eeA-3DKgU5vqFT1IwGa_CjBmNtanCwls/s1600/DSC_0050.jpg" height="265" title="Raab Greens with Sausage | www.kettlercuisine.com" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com0tag:blogger.com,1999:blog-3724084100080110943.post-78540963442088428512015-02-14T01:00:00.000-05:002015-02-14T01:00:03.661-05:00Valentine's Day Great Food<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">Food is a big part of our relationship and always has been. When Valentine's Day rolls around, we don't get caught up in the pink hearts and red roses. We tend to go in the lobster tails and chocolate soufflé direction. </span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">Most of our favorite moments as a couple revolve around really, really.....<i>really </i>great food. Whether it be a great meal during one of our travels, a local treat or something we cook together at home, we tend to always flock towards <b>great food</b>. </span><br />
<span style="font-size: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyE1mS4iWOLh_uPPmBh1pXQFJdokLvB5EVo_D98_T9SnVf51eBJa0h97YY_ffVMsO1gb6KisNN-8-cj2MO03AU2nONO7it3SIvyLluNR_10P_KMp2arDqwFiRwXNiOLjk0Xll97o5UPo/s1600/Pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Valentine's Day Great Food | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyE1mS4iWOLh_uPPmBh1pXQFJdokLvB5EVo_D98_T9SnVf51eBJa0h97YY_ffVMsO1gb6KisNN-8-cj2MO03AU2nONO7it3SIvyLluNR_10P_KMp2arDqwFiRwXNiOLjk0Xll97o5UPo/s1600/Pic.jpg" height="640" title="Valentine's Day Great Food | www.kettlercuisine.com" width="480" /></a></div>
<br /></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
Since getting married, we've started this tradition of cooking at home for Valentine's Day. We are both most comfortable in our PJ's, not a fan of all the crowded restaurants and we enjoy cooking/being together. On the menu for tonight:</div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<br /></div>
<ul style="font-family: 'Trebuchet MS', sans-serif;">
<li>Surf & Turf - Boneless Ribeye Steak & Lobster Tails with Chimichurri Butter</li>
<li>Spaghetti Squash</li>
<li>Twice Baked Potatoes</li>
<li>Roasted Romanesco</li>
<li>Cheesecake & Dark Chocolate</li>
</ul>
<div style="font-family: 'Trebuchet MS', sans-serif;">
And yes, usually by the time we are done eating and cleaning, the power of our stretchy PJ pants kick in and we migrate towards the sofa for some HBO series binge-watching. Happy Valentine's Day to everyone - we here at Kettler Cuisine hope it is a delicious one. :)</div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;"><b><br /></b></span><br />
<span style="font-size: normal;"><b>Some of our favorite romantic recipes:</b></span></div>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.kettlercuisine.com/2012/04/blood-orange-martini-happy-friday_06.html" target="_blank">Blood Orange Martinis</a></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.kettlercuisine.com/2014/02/oyster-shooter.html" target="_blank">O</a><a href="http://www.kettlercuisine.com/2014/02/oyster-shooter.html" target="_blank">yster Shooters</a></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.kettlercuisine.com/2014/03/citrus-and-hearts-of-palm-salad.html" target="_blank">Citrus and Hearts of Palm Salad</a></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.kettlercuisine.com/2012/05/cant-beat-beet.html" target="_blank">Royal Beet Salad</a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.kettlercuisine.com/2014/06/3030-22-truffle-bacon-mac-cheese.html" target="_blank">Truffle Bacon Mac & Cheese</a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.kettlercuisine.com/2014/02/wild-mushroom-risotto.html" target="_blank">Wild Mushroom Risotto</a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.kettlercuisine.com/2014/03/lloyds-grilled-lamb-chops.html" target="_blank">Grilled Lamb Chops</a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.kettlercuisine.com/2012/10/celebrating-anniversaries.html" target="_blank">Lobster Tails</a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.kettlercuisine.com/2013/07/chocolate-coffee-stout-lava-cakes.html" target="_blank">Chocolate Coffee Stout Lava Cakes</a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.kettlercuisine.com/2013/03/red-wine-chocolate-cake-for-my-100th.html" target="_blank">Red Wine Chocolate Cake</a> (from Smitten Kitchen)</span></li>
</ul>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com0tag:blogger.com,1999:blog-3724084100080110943.post-87820410113383753722015-02-10T22:42:00.003-05:002015-02-10T22:42:42.006-05:00Roasted Sunchoke and Shallot Soup<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: normal;">Today, we are cooking with <b>Sunchokes</b>! A few weeks ago, I came across these nubby looking roots at the Market, which at first I thought were ginger, but after further investigation found out were S<b>unchokes</b>. </span><br />
<span style="font-size: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8OKfRtv31ce7gHQSVii20vG_rLWzaTASptCd5dxolTiCIvsnVrdN2d59XF2ODwiQIpVMaA3H-iBJSRUmKciDcqzzHHaQbmtWTSo-8ONQW8YMWQr62FQnxdIYpDWRhfLMf8rfAMxMVw8/s1600/DSC_0217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Sunchoke and Shallot Soup | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8OKfRtv31ce7gHQSVii20vG_rLWzaTASptCd5dxolTiCIvsnVrdN2d59XF2ODwiQIpVMaA3H-iBJSRUmKciDcqzzHHaQbmtWTSo-8ONQW8YMWQr62FQnxdIYpDWRhfLMf8rfAMxMVw8/s1600/DSC_0217.jpg" height="640" title="Roasted Sunchoke and Shallot Soup | www.kettlercuisine.com" width="424" /></a></div>
<br />
<span style="font-size: normal;"><b>Sunchokes</b>, also known as Jerusalem artichokes, are the root of a plant in the Sunflower family. Oddly, they are neither originated from Jerusalem nor an artichoke, so I prefer to call them <b>Sunchokes</b>. These little tubers store a lot of inulin (not insulin), which is a great source of fiber. But be careful not to over-do-it on the 'chokes since inulin can cause gas and bloat. Hey, just being real here! </span><br />
<span style="font-size: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZki_pSz8iHRi18ruc_L_zi3f_GLlMYPcz9BK_CW5QRw-z8i7zIh_w1_3XVnwfyryhF7pXKVH4GDVEUfwc0i_1sOCxfNzmp9gRHVQeVdz72TiU2g0C3sDbCt6qpeklx2zXtm4Sz7ct69I/s1600/DSC_0219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Sunchoke and Shallot Soup | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZki_pSz8iHRi18ruc_L_zi3f_GLlMYPcz9BK_CW5QRw-z8i7zIh_w1_3XVnwfyryhF7pXKVH4GDVEUfwc0i_1sOCxfNzmp9gRHVQeVdz72TiU2g0C3sDbCt6qpeklx2zXtm4Sz7ct69I/s1600/DSC_0219.jpg" height="265" title="Roasted Sunchoke and Shallot Soup | www.kettlercuisine.com" width="400" /></a></div>
<br />
<span style="font-size: normal;"><b>Sunchokes</b> have a similar consistency to a potato when raw, but have a much nuttier and sweeter flavor when cooked. According to the Farmer, these tubers have a short season in NC, so I have been trying to get some every week while I can. For such an ugly little vegetable, they sure do pack a nutrient punch, full of not just inulin and fiber, but also potassium and iron. I really enjoyed taking these little vitamin-filled veggies and coming up with a soup recipe. </span><br />
<span style="font-size: normal;"><br /></span>
I am a big fan of vegetable soups, especially with all of the winter vegetables since I have a harder time digesting them. However, I also tried pan roasting the <b>Sunchokes</b> with some butter and thyme and they were delicious! Here is a good recipe for roasting the 'chokes on <a href="http://www.bonappetit.com/recipe/crispy-jerusalem-artichokes-with-aged-balsamic" target="_blank">Bon Appetit</a>.<br />
<span style="font-size: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7IEAHEXGY9agFkgEsIKRbtyTa9KQk4ewHd_stl8NFNFegIOEDeQT5PIlE4DpRu7DswSSxLiMHAaTKopUjbi4Y8dbPe33iS2emiff0h8wV-dGjow9ykCXGngOTkJsVibaztEb93AMrj0/s1600/DSC_0228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Sunchoke and Shallot Soup | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7IEAHEXGY9agFkgEsIKRbtyTa9KQk4ewHd_stl8NFNFegIOEDeQT5PIlE4DpRu7DswSSxLiMHAaTKopUjbi4Y8dbPe33iS2emiff0h8wV-dGjow9ykCXGngOTkJsVibaztEb93AMrj0/s1600/DSC_0228.jpg" height="640" title="Roasted Sunchoke and Shallot Soup | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;"><br /></span>
<h3>
<span style="font-size: normal;"><b>Roasted Sunchoke and Shallot Soup</b></span></h3>
<br />
<span style="font-size: normal;"><i>Recipe altered from <a href="http://ahouseinthehills.com/2014/1/23/roasted-sunchoke-soup-with-caramelized-shallots/" target="_blank">A House In the Hills</a></i></span><br />
<span style="font-size: normal;">Yields: 6 cups<br />
Prep Time: 20 minutes<br />
Cook Time: 30 minutes<br />
</span><br />
<span style="font-size: normal;"><br /></span>
<div>
1 pound sunchokes, quartered (about 4 cups)</div>
<div>
1 yellow onion, roughly chopped </div>
<div>
4 cloves garlic</div>
<div>
2 tablespoons Grape seed oil</div>
<div>
1 teaspoon sea salt</div>
<div>
<div>
1/2 teaspoon dried thyme</div>
</div>
<div>
2 shallots, sliced</div>
<div>
2 tablespoons butter</div>
<div>
2 cups vegetable broth</div>
<div>
1 cup almond milk</div>
<div>
salt and pepper to taste</div>
<div>
top with fresh cilantro or fresh parsley</div>
<div>
<br /></div>
<div>
Preheat the oven to 400F and line a large baking sheet with parchment paper. </div>
<div>
<br /></div>
<div>
In a large bowl, toss the sunchokes, onion and garlic with the oil, thyme and salt and lay out on the baking sheet. Roast the vegetables for 20 minutes, tossing a few times.</div>
<div>
<br /></div>
<div>
While the vegetables roast, melt the butter in a large, thick-bottomed soup pot. Saute the shallots, stirring constantly until they are golden and caramelized. Add in the vegetable broth and almond milk, scrapping any bits at the bottom of the pan. Once the broth/milk mixture comes to a boil, add in the roasted vegetables and cook on medium heat for 5 minutes. </div>
<div>
<br /></div>
<span style="font-size: normal;">
</span><br />
<div>
Puree the soup mixture with either an immersion blender or standing blender in batches. Serve the soup with fresh herbs and crumbled cheese.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZki_pSz8iHRi18ruc_L_zi3f_GLlMYPcz9BK_CW5QRw-z8i7zIh_w1_3XVnwfyryhF7pXKVH4GDVEUfwc0i_1sOCxfNzmp9gRHVQeVdz72TiU2g0C3sDbCt6qpeklx2zXtm4Sz7ct69I/s1600/DSC_0219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Sunchoke and Shallot Soup | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZki_pSz8iHRi18ruc_L_zi3f_GLlMYPcz9BK_CW5QRw-z8i7zIh_w1_3XVnwfyryhF7pXKVH4GDVEUfwc0i_1sOCxfNzmp9gRHVQeVdz72TiU2g0C3sDbCt6qpeklx2zXtm4Sz7ct69I/s1600/DSC_0219.jpg" height="265" title="Roasted Sunchoke and Shallot Soup | www.kettlercuisine.com" width="400" /></a></div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com0tag:blogger.com,1999:blog-3724084100080110943.post-43503714411265412402015-01-29T12:33:00.004-05:002015-01-29T12:33:45.154-05:00Seared Yellowfin Tuna Salad<div>
<span style="font-family: Trebuchet MS, sans-serif;">I am not usually one to brag, but this has been a stellar week in the Kettler Kitchen! I've cooked up Cilantro Burgers, Swordfish Steaks, Sticky Bacon Sandwiches (which requires a further explanation in a future post) and this Seared Tuna Salad. The year 2015 kicked off with a bang and lit a fire under my creative culinary ass. I became inspired to try different recipes and new ingredients.</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2IVC_giixolNgenTT4FF8q0NVmtlJyqKG7VMKnhviCfJjSA1axN0pdba8xSTeor5YPK2frdxedIYWmh0ShwstC0jfzTBYgCIg-IIDpQWn3ge6lYfQ9vwxR-i0yyDB-TEw38i5boPMCZM/s1600/DSC_0007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Seared Yellowfin Tuna Salad | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2IVC_giixolNgenTT4FF8q0NVmtlJyqKG7VMKnhviCfJjSA1axN0pdba8xSTeor5YPK2frdxedIYWmh0ShwstC0jfzTBYgCIg-IIDpQWn3ge6lYfQ9vwxR-i0yyDB-TEw38i5boPMCZM/s1600/DSC_0007.jpg" height="640" title="Seared Yellowfin Tuna Salad | www.kettlercuisine.com" width="424" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">The Farmers Market is a great source for the inspiration. I am constantly in front of peak-season ingredients sold to me by the best possible source. What better way to learn how to prepare a sunchoke than from the one that grew it. Yes, I have made sunchokes this week too....again, that deserves its own post!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdkWuf5FjWmHOa22W1IimKEcA5IMZaIDYd5Oq01Q1_50RGcsOqO-g_6iMQlzvjXRrw1vPoHgGFry9-hg5szgNNEdg6QDHs0veCv9BMpXAYbbykBesDgYp4JRjX4BoHFhdvO3zrL4K7hY/s1600/DSC_0023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Seared Yellowfin Tuna Salad | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdkWuf5FjWmHOa22W1IimKEcA5IMZaIDYd5Oq01Q1_50RGcsOqO-g_6iMQlzvjXRrw1vPoHgGFry9-hg5szgNNEdg6QDHs0veCv9BMpXAYbbykBesDgYp4JRjX4BoHFhdvO3zrL4K7hY/s1600/DSC_0023.jpg" height="640" title="Seared Yellowfin Tuna Salad | www.kettlercuisine.com" width="424" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I always keep my eye on Locals Seafood website towards the end of the week to see what they are getting in fresh. More often than not, I pre-order something since the best items tend to go fast. This week, I doubled up....swordfish <i>and</i> tuna! Tuna is probably my favorite fish, and not because it is so elegant and trendy at sushi restaurants, but because it can be prepared several different ways, holds up to cooking (i.e. doesn't fall apart easily), and is rich and light all at the same time.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">This salad was initially a throw-together salad, but the Hubby loved it so much that he encouraged me to share with my readers. He has a lot of influence on this blog you know :)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">We like our tuna super-rare in the middle, which requires a really hot pan and quick cooking. I usually prepare the dressing and salad first before I even turn on the pan to get hot. That way, I give full attention to cooking the tuna. Sear away!!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQncjyQRynd9avOHJlk2gTd-k52KMC9ZP5emK6z-cquDHgyosbtj0rFnD_-AW05Iq4I_wvx6ztozI1aPwfU_zMUCfrUSqDP0dFXnziXdywVASR5tAeazwBdGMCz9-JiYaeJPYCj_CED0/s1600/DSC_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Seared Yellowfin Tuna Salad | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQncjyQRynd9avOHJlk2gTd-k52KMC9ZP5emK6z-cquDHgyosbtj0rFnD_-AW05Iq4I_wvx6ztozI1aPwfU_zMUCfrUSqDP0dFXnziXdywVASR5tAeazwBdGMCz9-JiYaeJPYCj_CED0/s1600/DSC_0008.jpg" height="265" title="Seared Yellowfin Tuna Salad | www.kettlercuisine.com" width="400" /></span></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"> </span><br />
<h3>
<span style="font-family: 'Trebuchet MS', sans-serif;">Seared Yellowfin Tuna Salad</span></h3>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;">Yields: 2 servings</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;">Prep Time: 15 minutes<br />
Cook Time: 2-4 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: normal;"><br />
</span> <span style="font-size: normal;"><b>Salad Ingredients</b></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;">4 cups romaine, spinach or mixture of favorite salad lettuce</span><br />
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup slivered almonds</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup Farmers cheese, crumbled</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup cucumber, diced</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 avocado, sliced</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup fresh carrot, shredded</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon Grapeseed or Canola oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons Tamari or Soy Sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon Sesame seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 (6 ounce) Yellowfin tuna steaks</span></div>
</div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<b><span style="font-family: Trebuchet MS, sans-serif;">Dressing Ingredients (can also used pre-made dressing)</span></b></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">3 teaspoons Tamari or Soy Sauce</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1-2 teaspoons wasabi paste (depending on spice level desired)</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon Sesame seed oil</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons Grapeseed oil or olive oil</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/4 teaspoon fresh ginger, grated (or 1/2 teaspoon ginger powder</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/4 teaspoon white pepper</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Sesame seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br />
</b> <b>Optional Salad Additions</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Red cabbage, shredded</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Radicchio, shredded</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">*Golden beets, roasted (add a nice sweet balance to the salad)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Wasabi peas</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Take out the tuna steaks from the refrigerator and let rest on the counter 30 minutes before cooking. In a small bowl, mix all the dressing ingredients together until well combined. Set aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Prepare the salad next. Chop the lettuce of choice, top with almonds, crumbled cheese, cucumber, avocado and carrot. Add any remaining optional ingredients desired and set aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Heat a medium (or large if cooking more than 2 tuna steaks) over medium-high heat. Get the pan hot! Dry the tuna steaks with a paper towel. Add the 2 tablespoons of soy sauce and 1/2 teaspoon Sesame seeds to the pan and cook until starts to bubble, about 30 seconds. Add the tuna steaks to the pan and cook on each side for 1-2 minutes depending on thickness. I usually do 1 minute per side because we like super-rare tuna steaks.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">After cooking the steaks on both sides, remove the tuna and let rest on a cutting board for 2 minutes before thickly slicing and placing on top of the salads. Drizzle the dressing evening on both salads and serve right away.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQncjyQRynd9avOHJlk2gTd-k52KMC9ZP5emK6z-cquDHgyosbtj0rFnD_-AW05Iq4I_wvx6ztozI1aPwfU_zMUCfrUSqDP0dFXnziXdywVASR5tAeazwBdGMCz9-JiYaeJPYCj_CED0/s1600/DSC_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Seared Yellowfin Tuna Salad | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQncjyQRynd9avOHJlk2gTd-k52KMC9ZP5emK6z-cquDHgyosbtj0rFnD_-AW05Iq4I_wvx6ztozI1aPwfU_zMUCfrUSqDP0dFXnziXdywVASR5tAeazwBdGMCz9-JiYaeJPYCj_CED0/s1600/DSC_0008.jpg" height="265" title="Seared Yellowfin Tuna Salad | www.kettlercuisine.com" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">*To roast beets, rinse and scrub the outside of the beets to remove dirt. Drizzle whole beets with oil and salt. Roast whole at 400F for about 30-40 minutes (depending on size of beets). Once they have cooled to the touch, wearing gloves, rub the beets to remove the skin. Quarter and serve with the salad. Regular red beets are also fine here.</span></div>
<span style="font-size: normal;"> </span>Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com2tag:blogger.com,1999:blog-3724084100080110943.post-67936974054777277822015-01-11T22:46:00.000-05:002015-01-11T22:46:40.928-05:00Roasted Carrots with Honey Drizzle<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: normal;">Hello 2015!! Goodbye holiday treats!!</span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">That's it folks, the indulgence of the holidays has passed and the Nation's obsession with health and weight loss begins. I am definitely all for a healthy lifestyle, but not the biggest fan of the influx of new members at the gym in January! </span><br />
<span style="font-size: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio25qu_b4JFZ6bclBipKYAFQ3jZPvgzPrYGHsN6dqcyuzEoYKJqCIE-Tgr7yJZVdeSoctMiLhJgTvvI9lmucijxoqEUb9jBybsaC6lihfq-gNVWmv_D-YSbZ18TgEfPO3BDP1Z7WjMTzk/s1600/DSC_0088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Carrots with Honey Drizzle | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio25qu_b4JFZ6bclBipKYAFQ3jZPvgzPrYGHsN6dqcyuzEoYKJqCIE-Tgr7yJZVdeSoctMiLhJgTvvI9lmucijxoqEUb9jBybsaC6lihfq-gNVWmv_D-YSbZ18TgEfPO3BDP1Z7WjMTzk/s1600/DSC_0088.jpg" height="640" title="Roasted Carrots with Honey Drizzle | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">This year I have even more reasons to stay healthy though, I am drug-free! Late last year I decided to stop taking a medication for my Crohn's. I felt good enough to try managing the disease through food, exercise and low stress. So far, so good...although the low stress part is hard to accomplish, but I am trying. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyzHkpx8-Y8PkI_5VS2Z-nSOGGr-WvDAl1TJhfixsahlEYWJ_T841KxAEVvuSfCPrzYcBKwDaZ2xWi2SNgQYaKMatEUoDV9OrK2DcjnlCgGxQZlNAR2p3Y6aNIIZMmsmWzFNLl3GEXDI/s1600/DSC_0097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Carrots with Honey Drizzle | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyzHkpx8-Y8PkI_5VS2Z-nSOGGr-WvDAl1TJhfixsahlEYWJ_T841KxAEVvuSfCPrzYcBKwDaZ2xWi2SNgQYaKMatEUoDV9OrK2DcjnlCgGxQZlNAR2p3Y6aNIIZMmsmWzFNLl3GEXDI/s1600/DSC_0097.jpg" height="640" title="Roasted Carrots with Honey Drizzle | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">The best way for me to maintain a healthy diet is by keeping a ton of vegetables in the kitchen. The more I have in the fridge, the more inclined I am to eat them. The tough part about having Crohn's is that I can't always eat raw vegetables as they can be hard to digest. Over the past year, I have been playing around with vegetable side dishes, adding flavors and testing different cooking techniques. Thank goodness I have a patient Hubby who likes vegetables!!</span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">Carrots are my current favorite veggie to cook up, especially the cute little sweet gems from <a href="http://www.colorfieldsfarm.com/" target="_blank">Color Fields Farm</a>. </span><br />
<span style="font-size: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSekxW34r-M9z-1n-pudmA9VlaP5L-yE_aTuv9bAIlugcrEEuIj5_pp5rL1xnbv91nEWv4NvTbJUSuEc2ZWdTj1A3WFpW3b3yS_0fbHMLttNew353Jzb6ocX2iE7AA9z2qdRnZjrykaI/s1600/DSC_0060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Carrots with Honey Drizzle | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSekxW34r-M9z-1n-pudmA9VlaP5L-yE_aTuv9bAIlugcrEEuIj5_pp5rL1xnbv91nEWv4NvTbJUSuEc2ZWdTj1A3WFpW3b3yS_0fbHMLttNew353Jzb6ocX2iE7AA9z2qdRnZjrykaI/s1600/DSC_0060.jpg" height="265" title="Roasted Carrots with Honey Drizzle | www.kettlercuisine.com" width="400" /></a></div>
<span style="font-size: normal;"><br /></span><span style="font-size: normal;">Raw carrots have always been a favorite snack of mine. Not only is the crunch one of the best ways to reduce stress, but they are naturally sweet and help bite those mid-afternoon cravings for candy. The thought of cooked carrots wasn't high on my list considering most of the time they are way over cooked, mushy and bland. It wasn't until Moms roasted them one night for a family dinner that I became intrigued. The honey was just a lucky addition resulting in me standing in front of the pantry searching for a finishing touch for the carrots.</span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">I have made this side dish dozens of times now and hope you will enjoy it. If you can find the smaller whole carrots, they are perfect for roasting and really pack a punch of flavor. </span><br />
<span style="font-size: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvN_f2FesIvkMbAyDzrFzqbkr-0znjOcrWyM7yKz80ot5jPyn0kNWzZLVAYJwTE4bu8kKQj7KJ_ypDuIIYM-kk-L5q_tOunLObX3Nf0Ymh_L5k3Jl9HoL4vF1KWZxEqToehYo2BOsBad8/s1600/DSC_0091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Carrots with Honey Drizzle | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvN_f2FesIvkMbAyDzrFzqbkr-0znjOcrWyM7yKz80ot5jPyn0kNWzZLVAYJwTE4bu8kKQj7KJ_ypDuIIYM-kk-L5q_tOunLObX3Nf0Ymh_L5k3Jl9HoL4vF1KWZxEqToehYo2BOsBad8/s1600/DSC_0091.jpg" height="640" title="Roasted Carrots with Honey Drizzle | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-size: normal;"><br />
</span><br />
<h3>
<span style="font-size: normal;"><b>Roasted Carrots with Honey Drizzle</b></span></h3>
<span style="font-size: normal;">
Yields: 4 servings<br />
Prep Time: 5 minutes<br />
Cook Time: 45 minutes</span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">1 pound small whole carrots, ends trimmed and halved</span><br />
<span style="font-size: normal;">2 Tablespoons olive oil</span><br />
<span style="font-size: normal;">1 teaspoon Herbs de Provence</span><br />
<span style="font-size: normal;">Salt and pepper</span><br />
1 teaspoon honey<br />
<br />
<span style="font-size: normal;">Preheat oven to 400F and place the rack in the middle of the oven. Line a large roasting pan or baking sheet with parchment paper and lay the halved carrots on the sheet. Drizzle the olive oil, herbs, salt and pepper on the carrots and mix around with your hands until well coated. Roast in the oven for 30 minutes, stirring half way. For more cooked/charred carrots, continue to cook for 10 minutes longer, otherwise remove from the oven. </span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">Drizzle the honey evenly over the carrots and serve. Don't do too much honey since the carrots themselves will be sweet. A little goes a long way with this dish!</span><br />
<span style="font-size: normal;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dpvfF5O12BcJ9QCvN2vwzh9j-Mzqf-NEBohGVgyiC68Ho7TWLUoZlps2-Xd8voJlegPazD3aAJisXtcH1wuFJEDFNqmjtc3xEeViAnBJvLGImRuKOQpUk53CSBkMpboEOiTINzsp-9k/s1600/DSC_0094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Carrots with Honey Drizzle | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dpvfF5O12BcJ9QCvN2vwzh9j-Mzqf-NEBohGVgyiC68Ho7TWLUoZlps2-Xd8voJlegPazD3aAJisXtcH1wuFJEDFNqmjtc3xEeViAnBJvLGImRuKOQpUk53CSBkMpboEOiTINzsp-9k/s1600/DSC_0094.jpg" height="265" title="Roasted Carrots with Honey Drizzle | www.kettlercuisine.com" width="400" /></a></div>
<span style="font-size: normal;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com0tag:blogger.com,1999:blog-3724084100080110943.post-36366769491505694072014-12-24T16:52:00.002-05:002014-12-24T16:52:45.180-05:00Angie's Brittle - Happy Holidays<div style="font-family: "Trebuchet MS",sans-serif;">
<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/AVvXsEg81PJwH51aci4U14wrUXUgHpluSfNiJnWeuwncvBGu6wXHsuW1-izODYQXbNBy1KvqYUOkAmb73DewR_WjwJtsFFd8Y1BQT9HXLRUhK-DEFr8jz52wJAZhnMoD5t1wLcFviH3ZQXDzo1c/s1600/DSC_0030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Angie's Brittle - Happy Holidays | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81PJwH51aci4U14wrUXUgHpluSfNiJnWeuwncvBGu6wXHsuW1-izODYQXbNBy1KvqYUOkAmb73DewR_WjwJtsFFd8Y1BQT9HXLRUhK-DEFr8jz52wJAZhnMoD5t1wLcFviH3ZQXDzo1c/s1600/DSC_0030.jpg" height="640" title="Angie's Brittle - Happy Holidays | www.kettlercuisine.com" width="424" /></a></div>
<br />
Oh man, It has been a rough few weeks! Traveling, work, Christmas shopping, more work, baking (and mailing), even MORE work, so many December birthdays, and not to mention I dropped a full bottle of vinegar on my toe (which is now bruised and probably broken). I kind of just want to throw my hands in the air and say "I give up world!" But, I can't because..............<b>SANTA'S COMING!!!!<br /></b><br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/WSa3UvCJMNw?feature=player_embedded' frameborder='0'></iframe></div>
<span style="font-size: normal;"><br /></span>
This is absolutely, hands down, my favorite time of year! Spending time with family, holiday parties, TONS of cooking and holiday treats, decorations, presents and best of all, traditions. We have several established traditions in our family, but we're always creating new ones. One of the best traditions though, are the holiday goodies that our families make. We always get delicious Italian Pizzelles from the Hubby's Mom and Spicy Chex Mix (aka Trash) from my Mom. One of my favorite traditions that crept into our family several years ago is <b>Angie's Brittle</b>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyr2zq-qSASwewoby4rbtYSE-XQD4JR87bOjUpPUTGnKsRFFtlBbNFLE2SDr43h7zNmc5WC_oHzmybOEu4jxkbywVRljWJUR-sU4eQ87qOL2epCKz0x3y2CELM1eoB00DXm8Pv6UI8Do8/s1600/DSC_0046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Angie's Brittle - Happy Holidays | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyr2zq-qSASwewoby4rbtYSE-XQD4JR87bOjUpPUTGnKsRFFtlBbNFLE2SDr43h7zNmc5WC_oHzmybOEu4jxkbywVRljWJUR-sU4eQ87qOL2epCKz0x3y2CELM1eoB00DXm8Pv6UI8Do8/s1600/DSC_0046.jpg" height="640" title="Angie's Brittle - Happy Holidays | www.kettlercuisine.com" width="424" /></a></div>
<br />
Angie is an old family friend of ours who knows how to make brittle! My mom fell in love with the brittle and started making it every Holiday. I now have taken over the tradition and wanted to share with everyone! Salty, sweet and very chocolatey, it is a cracker-based brittle. Usually I make this with saltine crackers, however since going gluten free, I now use a basic GF cracker and had no issues. If you don't have a gluten issue, then go with the saltines. You can also top the brittle with a different type of nut like almonds, pecans or cashews. Sometimes I add on dried fruit, like goji berries.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIbq_LkroTxKx38Ylgl6JtsiKtHl-6DFvSTVRVOxhK2PCcEiVehBTLJrx1-z2lLmHAK4xJ69d4lTr0pJVHynFPBHcGc8GCYNCQfgynXAjDREHr7lezxJmDl21lxDE1fo7nSB8ewfDPEQ/s1600/DSC_0038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Angie's Brittle - Happy Holidays | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIbq_LkroTxKx38Ylgl6JtsiKtHl-6DFvSTVRVOxhK2PCcEiVehBTLJrx1-z2lLmHAK4xJ69d4lTr0pJVHynFPBHcGc8GCYNCQfgynXAjDREHr7lezxJmDl21lxDE1fo7nSB8ewfDPEQ/s1600/DSC_0038.jpg" height="640" title="Angie's Brittle - Happy Holidays | www.kettlercuisine.com" width="424" /></a></div>
<br />
<div style="text-align: center;">
<b><span style="color: #274e13;">On behalf of the Hubby, myself and our families, we wish everyone a wonderful Holiday Season and many delicious treats!!</span></b></div>
<span style="font-size: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9btGFX4gYPsmA9aChCnJOddJSZa2fVkUcNwKhgEfTOBx-JCnrJNBk3hZCXLHYw8Z815RUe_atCq10ElObRQghFa0JDJ5qqNGGTTr0UYbXu6tFgTjd_gPyr-VYAkwl_1zcsZj_v8ZJivw/s1600/DSC_0039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Angie's Brittle - Happy Holidays | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9btGFX4gYPsmA9aChCnJOddJSZa2fVkUcNwKhgEfTOBx-JCnrJNBk3hZCXLHYw8Z815RUe_atCq10ElObRQghFa0JDJ5qqNGGTTr0UYbXu6tFgTjd_gPyr-VYAkwl_1zcsZj_v8ZJivw/s1600/DSC_0039.jpg" height="640" title="Angie's Brittle - Happy Holidays | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">
<br />
</span><br />
<h3>
<span style="font-size: normal;"><b>Angie's Brittle</b>
</span></h3>
<span style="font-size: normal;">Prep Time: 10 minutes<br />
Cook Time: 15 minutes<br />
</span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">2 sticks butter (16 Tablespoons)</span><br />
<span style="font-size: normal;">1 cup brown sugar</span><br />
<span style="font-size: normal;">Cooking spray</span><br />
<span style="font-size: normal;">1 sleeve saltine crackers (or gluten free crackers similar to saltines - I used <a href="http://www.absolutelyglutenfreeusa.com/Absolutely-Gluten-Free-Crackers-Original-44-Oz-125g-CASE-OF-12_p_20.html" target="_blank">these</a>)</span><br />
16 ounces favorite chocolate chips (dark, milk or bittersweet)<br />
1 cup walnuts (toasted and chopped)<br />
Sea salt (suggested if using GF crackers)<br />
<br />
Preheat the oven to 350F and line a large rimmed baking sheet with foil. Spray the foil with cooking spray (the more you spray, the easier it will be to remove the brittle).<br />
Spread the crackers in a single layer on the lined baking sheet.<br />
<br />
In a small sauce pan, melt the butter and brown sugar over medium heat. Bring to a boil and continue to cook for 5 minutes, <u>stirring constantly</u>. This will start to thicken and turn brown like a caramel. Pour the butter mixture over the crackers and bake in the oven for 10 minutes. Be careful not to overcook as the brittle will burn easily.<br />
<br />
Remove the brittle from the oven and pour the chocolate chips on top of this immediately. Let the chips sit for a minute, and as they melt, start to spread them out with a spatula. This will create the chocolate layer. Sprinkle the walnuts (or favorite nut) and sea salt. Let this cool for about 10-15 minutes and then place in the freezer to harden.<br />
<br />
When frozen, carefully remove the foil from the brittle and break into pieces. Store in a freezer bag or container in the freezer until ready to serve. This keeps the chocolate from melting!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGv5EgAOQL7o5Urb0r6Dms8kJPBrvKdqTDn14HEpGwZWvXU8yorFAH6J4uRzB4yEBX42C5HvmaYkdl0O5it8-tC8N1z23oqHWGCMvWQiakxeyhYBtY-ngpjHsRyaY_sYTvUq-IwSw6AU/s1600/DSC_0031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Angie's Brittle - Happy Holidays | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGv5EgAOQL7o5Urb0r6Dms8kJPBrvKdqTDn14HEpGwZWvXU8yorFAH6J4uRzB4yEBX42C5HvmaYkdl0O5it8-tC8N1z23oqHWGCMvWQiakxeyhYBtY-ngpjHsRyaY_sYTvUq-IwSw6AU/s1600/DSC_0031.jpg" height="265" title="Angie's Brittle - Happy Holidays | www.kettlercuisine.com" width="400" /></a></div>
</div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com3tag:blogger.com,1999:blog-3724084100080110943.post-91602097543568522692014-12-15T01:00:00.000-05:002014-12-15T01:00:07.688-05:00Chocolate Almond Oat Cookies (Gluten Free)<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><b>Christmas Cookie Time!!!</b></span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">This is my third year participating in the <a href="http://www.fbcookieswap.com/" target="_blank">Great Food Blogger Cookie Swap</a> and I finally had the guts to participate in the gluten free category. I love receiving and buying gluten free cookies, but had not yet mastered the art of gluten free baking (except for my one go to recipe for <a href="http://www.kettlercuisine.com/2013/04/oatmeal-nut-butter-chocolate-chip.html" target="_blank">Oatmeal Nut Butter Chocolate Chip Cookies</a>). Since I had already posted that recipe on my blog, I couldn't use it for the 2014 Cookie Swap. </span><br />
<br /></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDjekP3YaQy8ZCdqIUUhindLZy95Ic-JF0FLU94NyJp_lrN26StADxpSTyyZnT-VYy6CYVV9rauQG70JZJIGtpGVMFfTSM84IIUhukLfTSC7C1tlr5P9Ax-eIobomMv5N62nVUbcyKQaE/s1600/DSC_0069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Almond Oat Cookies (Gluten Free) | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDjekP3YaQy8ZCdqIUUhindLZy95Ic-JF0FLU94NyJp_lrN26StADxpSTyyZnT-VYy6CYVV9rauQG70JZJIGtpGVMFfTSM84IIUhukLfTSC7C1tlr5P9Ax-eIobomMv5N62nVUbcyKQaE/s1600/DSC_0069.jpg" height="640" title="Chocolate Almond Oat Cookies (Gluten Free) | www.kettlercuisine.com" width="424" /></a></div>
<br /></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">I started by testing a new version of the Oatmeal cookies. Instead of peanut butter, I used almond cocoa butter, which pretty much just resulted in a very flat, spread out crisp, so I kept testing. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.fbcookieswap.com/wp-content/themes/cookieswap2014/images/cookieswaplogo2014.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.fbcookieswap.com/wp-content/themes/cookieswap2014/images/cookieswaplogo2014.png" height="264" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">It took me about 5 tries, but I finally perfected the thin, crispy, chocolate-y cookies I like to call <b>Chocolate Almond Oat Cookies</b>! I was determined to make something good enough for my fellow gluten free food bloggers <i>and</i> stand up to the US Postal Service and their "delicate" shipping methods.</span><br />
<span style="font-size: normal;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixcQgjRA82R3R1OX68I8HcUvO00cA1fM7MPaqKerhATFFi77Q2a5axwvcxE0Z0YfMJ4A5NC7X_PEshHcWRi33VlrRdNHK_p907CvgXY5V7IYmuHhz_nabBUVHvQl6TZh3lcz4S7RBVec/s1600/DSC_0084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Almond Oat Cookies (Gluten Free) | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixcQgjRA82R3R1OX68I8HcUvO00cA1fM7MPaqKerhATFFi77Q2a5axwvcxE0Z0YfMJ4A5NC7X_PEshHcWRi33VlrRdNHK_p907CvgXY5V7IYmuHhz_nabBUVHvQl6TZh3lcz4S7RBVec/s1600/DSC_0084.jpg" height="640" title="Chocolate Almond Oat Cookies (Gluten Free) | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-size: normal;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">Regardless of the hurdles, I prevailed with a successful recipe and many cookies to spread around to friends, family and coworkers. </span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">The Great Food Blogger Cookie Swap is so much fun, something I look forward to every year. I love the camaraderie of the food blogger network and the encouragement and praise (and social media frenzy) of all the recipes and cookies! This year, I was extra excited to receive my cookies in the mail because I knew they were all going to be gluten free! This year I received:</span></div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Triple Chocolate Fudge Cookies from <a href="http://www.aroosterinthekitchen.com/" target="_blank">A Rooster In The Kitchen</a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Chinese Five Spice Ginger Cookies from <a href="http://heartbeetkitchen.com/" target="_blank">Heartbeet Kitchen</a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Candy Cane Brownies from <a href="http://www.thetomatotart.com/" target="_blank">The Tomato Tart</a></span></li>
</ul>
<span style="font-family: 'Trebuchet MS', sans-serif;">All I need now is a tall glass of cold milk!</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOYScR5YILHgVweEeKNxOuUCg9NJQXthtow4rl7DorSFE2hTjgZnCss9CpOP9uAKM0FQ_o6Sz7CTikcD5JRQ_o2hbeqb9DKOrElC1BY_-iAJG2Fvx_C2kUBQlo8HWOPNZ1OakKv5W9gBw/s1600/DSC_0067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Almond Oat Cookies (Gluten Free) | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOYScR5YILHgVweEeKNxOuUCg9NJQXthtow4rl7DorSFE2hTjgZnCss9CpOP9uAKM0FQ_o6Sz7CTikcD5JRQ_o2hbeqb9DKOrElC1BY_-iAJG2Fvx_C2kUBQlo8HWOPNZ1OakKv5W9gBw/s1600/DSC_0067.jpg" height="640" title="Chocolate Almond Oat Cookies (Gluten Free) | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-size: normal;"><br />
</span><br />
<span style="font-size: normal;"><br /></span></div>
<h3>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><b>Chocolate Almond Oat Cookies</b> </span></h3>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;">
Yields: 3-4 dozen </span><br />
<div>
<div style="font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Calibri;"><span style="font-family: 'Trebuchet MS', sans-serif;">Prep Time: 15 minutes</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span></div>
<div style="background-color: white; font-family: Calibri; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Cook Time: 8-10 minutes</span></div>
<div style="font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Calibri;"><br /></span></div>
<div style="background-color: white; font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">1 cup almond cocoa butter (used Trader Joe's)</span></div>
<div style="font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: 'Trebuchet MS', sans-serif;">½ cup sugar</span></div>
<div style="background-color: white; font-family: Calibri; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: 'Trebuchet MS', sans-serif;">½ cup brown sugar</span></div>
<div style="font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: 'Trebuchet MS', sans-serif;">1 ¼ teaspoon baking soda</span></div>
<div style="background-color: white; font-family: Calibri; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: 'Trebuchet MS', sans-serif;">2 eggs</span></div>
<div style="background-color: white; font-family: Calibri; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 teaspoon vanilla extract</span></div>
<div style="background-color: white; font-family: Calibri; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 </span><span style="font-family: 'Trebuchet MS', sans-serif;">teaspoon </span><span style="font-family: 'Trebuchet MS', sans-serif;">ground cinnamon</span></div>
<div style="background-color: white; font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<div style="font-family: Calibri;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup gluten free oat flour (used Bob’s Red Mill)</span></div>
</div>
<div style="background-color: white; font-family: Calibri; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: 'Trebuchet MS', sans-serif;">3 cups rolled oats (gluten free)</span></div>
<div style="background-color: white; font-family: Calibri; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: 'Trebuchet MS', sans-serif;">½ cup slivered almonds, toasted and chopped</span></div>
<div style="background-color: white; font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<div style="font-family: Calibri;">
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup chocolate chips</span></div>
</div>
<div style="background-color: white; font-family: Calibri; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 350F. Prepare a baking sheet with parchment paper or a SilPat.</span></div>
<div style="background-color: white; font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">In the bowl of a standing mixer combine sugar, brown sugar and cocoa almond butter and beat until creamy. </span></div>
<div style="background-color: white; font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">Add in the eggs, vanilla, cinnamon and baking soda and mix well before added in the oat flour. Turn the mixer off and stir in the oats, chocolate chips and almonds by hand. Cover the dough and refrigerate for at least 1 hour.</span></div>
<div style="background-color: white; font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">Using a teaspoon, form small balls of dough and spread out at least 2 inches apart on the cookie sheet. Keep a bowl of water near by to dip fingers in when forming the dough balls since the dough will be sticky.</span></div>
<div style="background-color: white; font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">Bake the cookies for about 8 minutes until they puff up. Remove from the oven and let sit on the cookie sheet for at least 5 minutes before removing and cooling on a rack.</span></div>
</div>
<div style="background-color: white; font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">If you like really crispy cookies, bake for a total of 10 minutes.</span><br />
<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/AVvXsEjffDqMRWmK4CNlw0UKybqP0ClVx3LCLzdpjG6d4eIh3L-UvVNh9ZzDDyH201OE0uMQm0sH6x5YHFXH9AjFHUcHIfhY5RCY5FC72T4Ig6CR-02oo1ojvyDJbhQE3r4B1hj_0iIQMxa97JE/s1600/DSC_0081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Almond Oat Cookies (Gluten Free) | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjffDqMRWmK4CNlw0UKybqP0ClVx3LCLzdpjG6d4eIh3L-UvVNh9ZzDDyH201OE0uMQm0sH6x5YHFXH9AjFHUcHIfhY5RCY5FC72T4Ig6CR-02oo1ojvyDJbhQE3r4B1hj_0iIQMxa97JE/s1600/DSC_0081.jpg" height="640" title="Chocolate Almond Oat Cookies (Gluten Free) | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com0tag:blogger.com,1999:blog-3724084100080110943.post-47271020453668661452014-11-27T10:09:00.000-05:002014-11-27T10:09:55.715-05:00Happy Thanksgiving & Oyster Season in NC<div style="font-family: 'Trebuchet MS', sans-serif;">
Happy Thanksgiving everyone! Instead of filling your inboxes and social media feeds with another Thanksgiving recipe, I thought I would focus on one of the holiday traditions in my family....<b>Oysters</b>!</div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<br /></div>
<div class="separator" style="clear: both; font-family: 'Trebuchet MS', sans-serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirHkfKNJkXSxTDJKoTyhi3dDnR94XShse_32_d84ihYVaxV7oF_Y3P6qr-tJv6KaEabk8qNIN0p3MSk55TcmYZRWUY9y5vFWiaYBOjZfF3b260YNeXqCt5EwBXTVKQmyJg567MJYRSvNo/s1600/DSC_0024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Happy Thanksgiving & Oyster Season in NC | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirHkfKNJkXSxTDJKoTyhi3dDnR94XShse_32_d84ihYVaxV7oF_Y3P6qr-tJv6KaEabk8qNIN0p3MSk55TcmYZRWUY9y5vFWiaYBOjZfF3b260YNeXqCt5EwBXTVKQmyJg567MJYRSvNo/s1600/DSC_0024.jpg" height="640" title="Happy Thanksgiving & Oyster Season in NC | www.kettlercuisine.com" width="424" /></a></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">There are many reasons why Fall is my favorite season in North Carolina, but oysters are definitely at the top of that list! I LOVE fresh oysters! There is nothing better than using brute force to crack open the shell and slurp up the briny, delicious prize from inside.</span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span></div>
<div class="separator" style="clear: both; font-family: 'Trebuchet MS', sans-serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTS8xCVRkgF8JWLON0dXnPTZz8xfqB6NFhT8XP_qsapcuIEGlnFMeuF_sweCXecur-udlyCwVfOfYT9r8_QoMszhKixahFQm_1FDRNGoMr4eUkyn7aY4gOXLXY8GN0Ho0CvAXCFrynPN4/s1600/DSC_0026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Happy Thanksgiving & Oyster Season in NC | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTS8xCVRkgF8JWLON0dXnPTZz8xfqB6NFhT8XP_qsapcuIEGlnFMeuF_sweCXecur-udlyCwVfOfYT9r8_QoMszhKixahFQm_1FDRNGoMr4eUkyn7aY4gOXLXY8GN0Ho0CvAXCFrynPN4/s1600/DSC_0026.jpg" height="640" title="Happy Thanksgiving & Oyster Season in NC | www.kettlercuisine.com" width="424" /></a></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span><span style="font-size: normal;">I realize that last statement might not sound that appetizing to most people, but I just can't help myself. It is one of the few ocean gems that I don't mind working for to eat. As long as I can remember, I have enjoyed them, but I am sure there was a moment when I was younger where I stared an oyster in the face and truly questioned whether I should bet my life on a raw thing that looked like a booger. </span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span><span style="font-size: normal;">Luckily for me, that was <i>sooooo </i>long<i> </i>ago that I don't remember it, so for now, my unwavering love for oysters continues! They are coming in hot right now in NC too. The Hubby and I are always following <a href="http://localsseafood.com/" target="_blank">Locals Seafood</a> to know what is coming in fresh from the NC coast. The other night, we got several dozen Wild Harvest oysters for less than $20. The catch is that you have to clean and open them yourselves, but with the training I have from my Father, I was in good shape!</span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span></div>
<div class="separator" style="clear: both; font-family: 'Trebuchet MS', sans-serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqh_RtZhHrqkpqW_JDmo594RLgamPpApcFxFP6vbuGcKG-m5Iub8weXKKBwJwkFtJjhwfZA4yakXE_TRBa-JARsx92JlftOQcL6QdkuueVuyf8b3GZ-GXftMreEH02sJnei6cOVCMJGc/s1600/DSC_0021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Happy Thanksgiving & Oyster Season in NC | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqh_RtZhHrqkpqW_JDmo594RLgamPpApcFxFP6vbuGcKG-m5Iub8weXKKBwJwkFtJjhwfZA4yakXE_TRBa-JARsx92JlftOQcL6QdkuueVuyf8b3GZ-GXftMreEH02sJnei6cOVCMJGc/s1600/DSC_0021.jpg" height="265" title="Happy Thanksgiving & Oyster Season in NC | www.kettlercuisine.com" width="400" /></a></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span>
</div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">The Hubby and I prefer to eat them raw, but most people grill, bake or steam them. I found a few good recipes for folks to peruse:</span></div>
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;"><a href="https://www.youtube.com/watch?v=qdT6kXDzUEI" target="_blank">How to clean, shuck and steam oysters video</a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.bonappetit.com/recipe/grilled-oysters" target="_blank">Grilled oysters</a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.kettlercuisine.com/2013/11/oyster-stuffing.html" target="_blank">Oyster Stuffing</a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.kettlercuisine.com/2014/02/oyster-shooter.html" target="_blank">Oyster Shooters</a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.epicurious.com/recipes/food/views/Oysters-Rockefeller-102178" target="_blank">Oyster Rockefeller</a></span></li>
</ul>
<br />
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">If you are brave enough to eat them raw, be prepared for a bit of a workout to get them open. Raw oysters are much harder to open, so the proper tool and technique is very important! A lot of helpful information can be found here on <a href="http://localfoods.about.com/od/shellfishrecipes/ss/How-To-Shuck-Oysters_2.htm#step-heading" target="_blank">how to shuck oysters.</a></span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">Then all you need to pull off your Oyster on the Half Shell plater is a few accouterments: lemon wedges, hot sauce, melted butter, chow chow or other pickled shallots.</span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9l46tlm8WdjR2DDQkcufdedxWriGYKjrRgXzeUJbiaO6qJ52xivqNcs7Vkd4DKDfpQi59uA6PvL9c6vK3uDa1CKP3wt1M3S8h7zR2NFnIET8NamhZ7Jbo7pTvS5t7gdsgRphQP-4Isbc/s1600/DSC_0016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Happy Thanksgiving & Oyster Season in NC | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9l46tlm8WdjR2DDQkcufdedxWriGYKjrRgXzeUJbiaO6qJ52xivqNcs7Vkd4DKDfpQi59uA6PvL9c6vK3uDa1CKP3wt1M3S8h7zR2NFnIET8NamhZ7Jbo7pTvS5t7gdsgRphQP-4Isbc/s1600/DSC_0016.jpg" height="640" title="Happy Thanksgiving & Oyster Season in NC | www.kettlercuisine.com" width="424" /></a></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span><span style="font-size: normal;">We prefer to eat the oysters by themselves because we will eat so many, but they can be served with anything, or as an appetizer.</span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">Check out <a href="http://localsseafood.com/">Locals Seafood</a> for their latest Market Selection straight from the NC coast! Happy shucking!</span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0jL70Y6Ct0d6QSD7PNJWDHNug9tsT3WneOEsaHWVbzotRaFpZ2SuTFCIgj5cChWqP5j7gevFD0JzBmgCpiY-QhrXG6wDdKCy0UpbrpSphJQXONUbPP_gKywVACdiVUl1WHhsJk02e7k/s1600/DSC_0030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Happy Thanksgiving & Oyster Season in NC | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0jL70Y6Ct0d6QSD7PNJWDHNug9tsT3WneOEsaHWVbzotRaFpZ2SuTFCIgj5cChWqP5j7gevFD0JzBmgCpiY-QhrXG6wDdKCy0UpbrpSphJQXONUbPP_gKywVACdiVUl1WHhsJk02e7k/s1600/DSC_0030.jpg" height="265" title="Happy Thanksgiving & Oyster Season in NC | www.kettlercuisine.com" width="400" /></a></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com0tag:blogger.com,1999:blog-3724084100080110943.post-86944616710701453912014-11-12T13:24:00.003-05:002014-11-18T19:15:58.008-05:00Vegetarian Gumbo<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;">Watch out everyone, the Polar Vortex is coming!! At least, according to every news and weather station. In my opinion it doesn't really seem to be heading towards NC. The weather forecast just looks like the normal late fall and early winter weather...am I missing something? </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3MAz8DITCKsCclBHYxGvwAZRAuIhxgyS0bjnIkCwNChV5WVW5scdgVC1diob39BMP5caFi317ai8wzk6oHBg_B49X8uMpiGW4gD89L0Sqr0S9d2TBKvQZGER6wY71J6VKcQgF987GIE/s1600/DSC_0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Vegetarian Gumbo | www.kettlercuisine.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3MAz8DITCKsCclBHYxGvwAZRAuIhxgyS0bjnIkCwNChV5WVW5scdgVC1diob39BMP5caFi317ai8wzk6oHBg_B49X8uMpiGW4gD89L0Sqr0S9d2TBKvQZGER6wY71J6VKcQgF987GIE/s640/DSC_0005.jpg" title="Vegetarian Gumbo | www.kettlercuisine.com" width="424" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;">Regardless of the Weather Man being right or wrong, cold weather <i>is</i> creeping in, which means I plan to make a large pot of soup, or in this case, <b>gumbo</b>. I threw this one together on a whim a few weeks back when we had vegetarian friends </span></span><span style="font-family: 'Trebuchet MS', sans-serif;">over for dinner</span><span style="font-family: 'Trebuchet MS', sans-serif;">. It then took me two more attempts to actually write the recipe down and perfect the amounts! Hate it when I do that sometimes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3MAz8DITCKsCclBHYxGvwAZRAuIhxgyS0bjnIkCwNChV5WVW5scdgVC1diob39BMP5caFi317ai8wzk6oHBg_B49X8uMpiGW4gD89L0Sqr0S9d2TBKvQZGER6wY71J6VKcQgF987GIE/s1600/DSC_0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetarian Gumbo | www.kettlercuisine.com" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3MAz8DITCKsCclBHYxGvwAZRAuIhxgyS0bjnIkCwNChV5WVW5scdgVC1diob39BMP5caFi317ai8wzk6oHBg_B49X8uMpiGW4gD89L0Sqr0S9d2TBKvQZGER6wY71J6VKcQgF987GIE/s200/DSC_0005.jpg" title="Vegetarian Gumbo | www.kettlercuisine.com" width="132" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRvp3VhCxynIAeO4sKrO9aYcJZxjVj7SHDmgvowixaD5j_eAnP-i_OzVHDQZdFzCw4Hr-DDjCXvpn8pIWGmPchPs9GU-qHw39ZAk5rKW4r22cQAlchxhyphenhyphenHL5KjPb_XhAo_vdRNe46Y-g/s1600/DSC_0007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetarian Gumbo | www.kettlercuisine.com" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRvp3VhCxynIAeO4sKrO9aYcJZxjVj7SHDmgvowixaD5j_eAnP-i_OzVHDQZdFzCw4Hr-DDjCXvpn8pIWGmPchPs9GU-qHw39ZAk5rKW4r22cQAlchxhyphenhyphenHL5KjPb_XhAo_vdRNe46Y-g/s200/DSC_0007.jpg" title="Vegetarian Gumbo | www.kettlercuisine.com" width="132" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1yqFK-V2uq3yX9IhAyTq1mEkn22owy2EskjpAKsE9yltWfnBsvA_VPN9r9IXHAzJdQlqmVdujIWgT7OJneF4iybKpyE_v-mckvD4AbUsgKdnpHubDiakQD7C_RnywV3nGdeqDCydBOY/s1600/DSC_0014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetarian Gumbo | www.kettlercuisine.com" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1yqFK-V2uq3yX9IhAyTq1mEkn22owy2EskjpAKsE9yltWfnBsvA_VPN9r9IXHAzJdQlqmVdujIWgT7OJneF4iybKpyE_v-mckvD4AbUsgKdnpHubDiakQD7C_RnywV3nGdeqDCydBOY/s200/DSC_0014.jpg" title="Vegetarian Gumbo | www.kettlercuisine.com" width="132" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;">Anyways, this is a great soup, or, <b>gumbo</b> for a large crowd with various dietary needs. You basically start with a vegetarian soup, then have the option to add grains and meat for those that want it. The Hubby and I personally love adding in spicy pork sausage (that we from <a href="http://home.mebtel.net/~ficklecreek/" target="_blank">Fickle Creek Farm</a> - love those guys)! </span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;">So, grab a blanket, light the fire and whip up a pot of my Vegetarian Gumbo! </span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSUSyKF_EeL2SqNdNAygV3bNJKKNmTKVlGFdOtnhvtfM6rU4R9X2Pw-GuHqcuAAIC2p5D5KZPdj_VAwbNTKxNsGJb40h0Y93sgEW75zLvUpJ1VxePMO_i7oagZGJ8f9Y9PDbi8bDs1s0U/s1600/DSC_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Vegetarian Gumbo | www.kettlercuisine.com" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSUSyKF_EeL2SqNdNAygV3bNJKKNmTKVlGFdOtnhvtfM6rU4R9X2Pw-GuHqcuAAIC2p5D5KZPdj_VAwbNTKxNsGJb40h0Y93sgEW75zLvUpJ1VxePMO_i7oagZGJ8f9Y9PDbi8bDs1s0U/s400/DSC_0008.jpg" title="Vegetarian Gumbo | www.kettlercuisine.com" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><i>Great with rice, grits or cornbread.</i></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><i><br /></i></span>
</span><br />
<h3>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><b>Vegetarian Gumbo</b></span></h3>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;">Yields: 6-8 servings<br />
Prep Time: 15 minutes<br />
Cook Time: 25-30 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><span style="background-color: white; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">2 Tablespoons all purpose flour (use gluten free if needed)</span></span></span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">3 Tablespoons butter (only for vegetarian version)</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">1 large onion, finely diced</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">2 carrots, cut into rounds</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">4 cloves of garlic, finely minced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-family: Trebuchet MS, sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;"></span><br /></span>
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">3 cups vegetable stock, separated</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">1 cup tomato sauce</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">1 green bell pepper, finely diced</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 cups button mushrooms or crimini mushrooms, quartered</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">2 cups fresh Romano beans or green beans, chopped</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">1 Tablespoon dry sage</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">1 </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0.5px; orphans: 2; widows: 2;">Tablespoon dry </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">thyme</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">1 </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0.5px; orphans: 2; widows: 2;">Tablespoon </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">Cajun seasoning</span></span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">1 Tablespoon chili powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">2 </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0.5px; orphans: 2; widows: 2;">Tablespoons </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">soy sauce (use Tamari if gluten free)</span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 can black beans, drained and rinsed</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">1 can garbanzo beans, drained and rinsed</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Parmesan rind (optional)</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">Salt and ground black pepper to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">1 pound Sage Hot pork sausage (optional for non-vegetarian version)</span></span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">Rice or grits for serving (optional)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;"><br /></span>
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;"><br /></span>
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">First step, </span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: -webkit-auto;">chop all the vegetables! This is definitely a recipe where you want to have your mise en place (stuff in place).</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif; text-align: -webkit-auto;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: -webkit-auto;">In a large soup pot, prepare the roux:</span></span><br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;"><b>Vegetarian version </b>- Heat a large soup pot over medium heat and melt the butter. Stir in the flour and continue to stir constantly for around 5 minutes until the roux is a few shades darker.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><b>Non-vegetarian version</b> - Heat a large soup pot over medium heat and cook the sausage through. Remove the sausage and set aside, reserving the rendered fat in the pot. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Stir in the flour and continue</span><span style="font-family: 'Trebuchet MS', sans-serif;"> to stir constantly for around 5 minutes until the roux is a few shades darker.</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0.5px; line-height: inherit; orphans: 2; text-align: -webkit-auto; widows: 2;">Add the onions, carrots and garlic along with a quarter cup of</span><span style="font-family: 'Trebuchet MS', sans-serif; orphans: 2; text-align: -webkit-auto; widows: 2;"> </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; orphans: 2; text-align: -webkit-auto; widows: 2;"><span style="letter-spacing: 0.5px; line-height: inherit;">vegetable stock so the roux doesn</span>’<span style="letter-spacing: 0.5px; line-height: inherit;">t burn (the mixture will be thick and </span>pasty)<span style="letter-spacing: 0.5px; line-height: inherit;">. Season with salt and pepper. Cook, stirring frequently, until the onions soften and the broth has evaporated.</span></span></span><br />
<div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; text-align: -webkit-auto;"><span style="letter-spacing: 0.5px; line-height: inherit;"><br /></span></span><span style="background-color: white; letter-spacing: 0.5px; line-height: inherit; text-align: -webkit-auto;">Stir in the tomato sauce, bell peppers, mushrooms and beans and cook, stirring, for another 5 minutes. </span></span><span style="font-family: 'Trebuchet MS', sans-serif;">Add the herbs, spices and soy sauce and mix well.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; letter-spacing: 0.5px; line-height: inherit; text-align: -webkit-auto;"><br /></span><span style="background-color: white; letter-spacing: 0.5px; line-height: inherit; text-align: -webkit-auto;">Stir in the canned beans and rest of vegetable stock and Parmesan rind and allow the gumbo to come to a boil over medium-high heat. If the gumbo is too thick, add more broth. Lower the heat to a simmer and let everything cook for another 10 minutes.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; letter-spacing: 0.5px; line-height: inherit; text-align: -webkit-auto;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSUSyKF_EeL2SqNdNAygV3bNJKKNmTKVlGFdOtnhvtfM6rU4R9X2Pw-GuHqcuAAIC2p5D5KZPdj_VAwbNTKxNsGJb40h0Y93sgEW75zLvUpJ1VxePMO_i7oagZGJ8f9Y9PDbi8bDs1s0U/s1600/DSC_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Vegetarian Gumbo | www.kettlercuisine.com" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSUSyKF_EeL2SqNdNAygV3bNJKKNmTKVlGFdOtnhvtfM6rU4R9X2Pw-GuHqcuAAIC2p5D5KZPdj_VAwbNTKxNsGJb40h0Y93sgEW75zLvUpJ1VxePMO_i7oagZGJ8f9Y9PDbi8bDs1s0U/s400/DSC_0008.jpg" title="Vegetarian Gumbo | www.kettlercuisine.com" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; letter-spacing: 0.5px; line-height: inherit; text-align: -webkit-auto;"><br /></span></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com1tag:blogger.com,1999:blog-3724084100080110943.post-39632063519600502092014-11-02T19:27:00.000-05:002014-11-02T19:27:52.946-05:00Maple Chili Butternut Squash & Brussels Sprouts<span style="font-family: Trebuchet MS, sans-serif;">IT'S FALL!!! My favorite time of year!! Beautiful, earthy colors, comforting spices, blankets, sweaters, and boots! Who doesn't also love the obsession with pumpkin flavored everything. OK, well a lot of people are probably sick of it by now, but everything else about Fall is amazing.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39vAJXaoQuhU_Sy4lokWr79PiV48-LPAPwFRka5waJPU-I62D1TLPPuuq79XOjPN9bjpqOPqQJOG70a5JFFHkTNVQPDUbJslQAEIIMzymJhejnfLoGKqryuYTqbche42gMWRAHXhoRsw/s1600/DSC_0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Maple Chili Butternut Squash & Brussels Sprouts | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39vAJXaoQuhU_Sy4lokWr79PiV48-LPAPwFRka5waJPU-I62D1TLPPuuq79XOjPN9bjpqOPqQJOG70a5JFFHkTNVQPDUbJslQAEIIMzymJhejnfLoGKqryuYTqbche42gMWRAHXhoRsw/s1600/DSC_0005.jpg" height="640" title="Maple Chili Butternut Squash & Brussels Sprouts | www.kettlercuisine.com" width="424" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">Butternut squash is a quintessential Fall vegetable for me. It is the closest thing to a sweet potato that the Hubby will eat, and it's truly versatile - prepared either sweet or savory. I decided to combine both flavors, and, like most recipes, add in a little green. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Enter, Brussels sprouts, a vegetable that both the Hubby and I are fans of and have been most of our relationship. I knew the Brussels were dense enough to hold up against the squash if roasted at high temperatures. Brussels sprouts are also a flavorful vegetable that don't require a lot of spices or added flavors.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvg6LDo3Zb6x911_DvuWGcjhbqeEDLoDXT6qCL2bRds_xjZSDbhcKMQ0KMQ8Nd4wPAQKZ58PplyWXwtdd8EoFY947g7GykwF1g-BfWP5pBZkUu6qxQv1JAlZtZElFQTDHQMYPu4eQqDaw/s1600/DSC_0011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Maple Chili Butternut Squash & Brussels Sprouts | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvg6LDo3Zb6x911_DvuWGcjhbqeEDLoDXT6qCL2bRds_xjZSDbhcKMQ0KMQ8Nd4wPAQKZ58PplyWXwtdd8EoFY947g7GykwF1g-BfWP5pBZkUu6qxQv1JAlZtZElFQTDHQMYPu4eQqDaw/s1600/DSC_0011.jpg" height="640" title="Maple Chili Butternut Squash & Brussels Sprouts | www.kettlercuisine.com" width="424" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Trebuchet MS, sans-serif;">This is an easy side dish for your Fall menus. It does require some cooking time, so be sure to allow for that. This side dish goes well with most meats or a rice pilaf. The leftovers are a perfect addition on a salad as well. Enjoy!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxX2v3z4aKbGcy0LNFa8gXjPR_SHl8WsO-1y4Bu7ZHR73pXIuoyRhe9_ShyY_HnPWlN3Uhn94TG8Pv73OcI4c6BveS3ZHOR11TOg4Hwzhvo_2m7JLc5wAxhGwtQ3J0sGxAuMHa8Mjp00/s1600/DSC_0012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Maple Chili Butternut Squash & Brussels Sprouts | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxX2v3z4aKbGcy0LNFa8gXjPR_SHl8WsO-1y4Bu7ZHR73pXIuoyRhe9_ShyY_HnPWlN3Uhn94TG8Pv73OcI4c6BveS3ZHOR11TOg4Hwzhvo_2m7JLc5wAxhGwtQ3J0sGxAuMHa8Mjp00/s1600/DSC_0012.jpg" height="265" title="Maple Chili Butternut Squash & Brussels Sprouts | www.kettlercuisine.com" width="400" /></a></div>
<br />
<br />
<h3>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Maple Chili Roasted Butternut Squash & Brussels Sprouts</b> </span></h3>
<span style="font-family: Trebuchet MS, sans-serif;">
Yields: 8 servings </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">
Prep Time: 10 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">
Cook Time: about 45 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div>
<span style="orphans: 2; text-align: -webkit-auto; widows: 2;"><span style="font-family: Trebuchet MS, sans-serif;">1 pound Brussels sprouts, ends cut off, halved</span></span><br />
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">1 pound Butternut squash, peeled and cut into 1-inch cubes</span></div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">4 tablespoons maple syrup</span></div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon chili powder</span></div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoons olive oil</span></div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">The easiest way to peel a butternut squash is to cut off both ends and use a vegetable peeler, scraping down the sides until the thick skin is peeled off. Note, this might take a few peels in the same spot. Otherwise, you can cut both ends off the squash and then cut in half width-wise and use a sharp knife to cut the skin off. Be sure to scoop out the seeds from the middle of the squash before cutting into cubes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 350F and line a large rimmed baking sheet with parchment paper or heavy duty foil. Mix the halved Brussels sprouts and cubed butternut squash with the maple syrup, chili powder and olive oil. Lay out the mixture evenly on the baking sheet (might have to use two if the baking sheets are small) and sprinkle evenly with about a teaspoon of salt.</span></div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Trebuchet MS, sans-serif;">Roast the vegetable mixture at 350F for 25 minutes, then increase the heat to 425F and continue to roast for another 15-20 minutes (depending on oven). Once the vegetables are well browned, remove and serve with salt and pepper to taste.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5vPb7SKi8GrFWrBlZCkCDBP5n7gMk4m7-lUsw15_4sB0UgbVs5ysTYJL3WUZ96G2incwwuNlyDsvbG-ATF4oGQ27zUHcLC1LuVheIGAq_UEIURKQEO8BVEZa0JcGT46NEa6QgTUWAZQ/s1600/DSC_0004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Maple Chili Butternut Squash & Brussels Sprouts | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5vPb7SKi8GrFWrBlZCkCDBP5n7gMk4m7-lUsw15_4sB0UgbVs5ysTYJL3WUZ96G2incwwuNlyDsvbG-ATF4oGQ27zUHcLC1LuVheIGAq_UEIURKQEO8BVEZa0JcGT46NEa6QgTUWAZQ/s1600/DSC_0004.jpg" height="265" title="Maple Chili Butternut Squash & Brussels Sprouts | www.kettlercuisine.com" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com0tag:blogger.com,1999:blog-3724084100080110943.post-60402409531325361062014-10-21T12:33:00.003-04:002014-10-21T12:33:50.725-04:00Cherry Walnut Granola<span style="font-family: 'Trebuchet MS', sans-serif;">I am straight up addicted to granola! I eat it for breakfast almost every day with Greek yogurt, milk or berries. Usually a batch of granola lasts me around two weeks, but recently the Hubby has started getting into my stash, so I find myself making granola pretty much every weekend.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnLJBS5itadQColjEuw1LRuy3DaQUBgLTOhZoKhavsfUEy2hsw4OPP_WEHq6irq10tcVTcTnVS1GEZ0hXBDXsRkQHAV_A_xgIod5VwhNKfnUKuGKyRQqfs0xQwRsv9lUmQBZ3RcV6pZJc/s1600/DSC_0094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cherry Walnut Granola | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnLJBS5itadQColjEuw1LRuy3DaQUBgLTOhZoKhavsfUEy2hsw4OPP_WEHq6irq10tcVTcTnVS1GEZ0hXBDXsRkQHAV_A_xgIod5VwhNKfnUKuGKyRQqfs0xQwRsv9lUmQBZ3RcV6pZJc/s1600/DSC_0094.jpg" height="640" title="Cherry Walnut Granola | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Don't get me wrong, I am more than happy to do this. Plus, this is the first time I've seen the Hubby actually eat breakfast in the more than 10 years we have been together. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">I started making some of my past recipes like <a href="http://www.kettlercuisine.com/2013/01/crunchy-nut-granola.html">Crunchy Nut Granola</a> or <a href="http://www.kettlercuisine.com/2012/10/pumpkin-recipe-roundup-pumpkin-almond.html">Pumpkin Granola</a> (which I totally need to revisit and re-photograph)! However, he likes his granola a bit sweeter, so I took the basic principals, measurements and cooking instructions, then just changed the ingredients a bit to include more maple syrup (my favorite Fall sweetener) and dried sweet cherries.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGi5tXYofRJY6Xl0yXHmHP5hD9_Ah-25RO3MAMAK7GNTjqH9jpIp4ko9HKKqwj556d-fMnYbYEuw79lFr1lTyfCl0RqCb15WYrjgQP9bXwK4n5832qGLJGjwjd8wjYCFKaw1Rlkq7GuWg/s1600/DSC_0100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cherry Walnut Granola | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGi5tXYofRJY6Xl0yXHmHP5hD9_Ah-25RO3MAMAK7GNTjqH9jpIp4ko9HKKqwj556d-fMnYbYEuw79lFr1lTyfCl0RqCb15WYrjgQP9bXwK4n5832qGLJGjwjd8wjYCFKaw1Rlkq7GuWg/s1600/DSC_0100.jpg" height="640" title="Cherry Walnut Granola | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">After making the first batch, the house smelled so good that we decided to have a late afternoon granola snack! The Hubby approves and continues to eat breakfast. YAY for jump starting your metabolism and eating healthy. Which reminds me, I need to go make more granola now...</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTxqZSPOCs8b1NJ5dae9yV3ETF3OZMLCT0Adbuo_H9232Jl0CTRFobWwyq9SkfqKmC00D6Mx-vvYmZ_XaTs48LA4rEj6hMSOItz4HVVopsjOG02Q4O_SQ9kEfNjbj1O9oJr19SAoQ-wdk/s1600/DSC_0097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cherry Walnut Granola | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTxqZSPOCs8b1NJ5dae9yV3ETF3OZMLCT0Adbuo_H9232Jl0CTRFobWwyq9SkfqKmC00D6Mx-vvYmZ_XaTs48LA4rEj6hMSOItz4HVVopsjOG02Q4O_SQ9kEfNjbj1O9oJr19SAoQ-wdk/s1600/DSC_0097.jpg" height="265" title="Cherry Walnut Granola | www.kettlercuisine.com" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<h3>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 19.6000003814697px;">Cherry Walnut Granola</span></span></h3>
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 19.6000003814697px;">Yields: 6 cups</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 19.6000003814697px;">Prep Time: 10 minutes</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 19.6000003814697px;">Cook Time: 40 minutes</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 19.6000003814697px;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">
4 tablespoons Grapeseed oil<br />
1/4 teaspoon ground nutmeg<br />
1/4 </span><span style="font-family: 'Trebuchet MS', sans-serif;">teaspoon</span><span style="font-family: Trebuchet MS, sans-serif;"> ground cinnamon<br />
1/2 cup maple syrup<br />
1/2 cup unsweetened applesauce<br />
4 cup old fashioned oats (use gluten free if needed)<br />
1 cup raw walnuts, chopped<br />
1 cup raw pepitas/pumpkin seeds (or sunflower seeds)<br />
1 cup dried cherries<br />
<br />
Preheat the oven to 325F.<br />
<br />
Mix the Grapeseed oil, nutmeg, cinnamon, maple syrup and applesauce until well blended. Stir in the oats, walnuts and pepitas.<br />
<br />
Line a baking sheet with foil and lightly grease with oil or butter. Spread the granola mixture on the baking sheet.<br />
<br />
Bake at 325F for around 40 minutes, stirring every 15 minutes.<br />
<br />
Let sit to room temp and stir in the cherries.</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghhFtp4XOdoYQT1PwhxbVtZd_0XCG0v0weaqIZgtALk84F0AuxtqXoWi6Ml7mzzXiyMxfHOD40w2FZEXOjQZFqN_MY89t4nV5NG74gd3WLRC27QdNF28EDlLpbEKNo5XhCOjaKKGIoye8/s1600/DSC_0098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cherry Walnut Granola | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghhFtp4XOdoYQT1PwhxbVtZd_0XCG0v0weaqIZgtALk84F0AuxtqXoWi6Ml7mzzXiyMxfHOD40w2FZEXOjQZFqN_MY89t4nV5NG74gd3WLRC27QdNF28EDlLpbEKNo5XhCOjaKKGIoye8/s1600/DSC_0098.jpg" height="265" title="Cherry Walnut Granola | www.kettlercuisine.com" width="400" /></a></div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com0tag:blogger.com,1999:blog-3724084100080110943.post-28932758101038058652014-10-14T09:34:00.003-04:002014-10-15T22:20:46.648-04:00Three Years and Stanbury<div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">Recently, the Hubby and I celebrated our third anniversary. Hard to believe how fast time flies! One of our favorite things to do together is dine out. We like good food...actually, let me rephrase that: We <i>love great </i>food! Even though we cook a lot at home, we always appreciate the hard work that chefs and restaurants put forth in our area. So we try to support them as much as possible.</span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span></div>
<div class="separator" style="clear: both; font-family: 'Trebuchet MS', sans-serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG60o_HtYrEgEYVO9oDW-lTWTj6O840J3RAz1qq2XSTeHUfAF7nd3dM-JZSfg44ikL8y84rjyvu0dMbz3kGFjrASDRqcz8FUkEvNb31p-cl4tw5_Fo7JJ1weO8y_Zj_JsahflqhKTwz-A/s1600/IMG_4829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Three Years and Stanbury | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG60o_HtYrEgEYVO9oDW-lTWTj6O840J3RAz1qq2XSTeHUfAF7nd3dM-JZSfg44ikL8y84rjyvu0dMbz3kGFjrASDRqcz8FUkEvNb31p-cl4tw5_Fo7JJ1weO8y_Zj_JsahflqhKTwz-A/s1600/IMG_4829.jpg" height="640" title="Three Years and Stanbury | www.kettlercuisine.com" width="480" /></a></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;">One such restaurant is <a href="http://www.stanburyraleigh.com/"><b>Stanbury</b></a> in Raleigh. We decided to try it out for the first time for our anniversary! </span>From the start, we were impressed. The restaurant isn't downtown or in a strip mall, but a stand alone place near Peace College and Seaboard Station. We walked in and snagged the only two seats left at the bar while we waited for our table. The place was hoppin' for a Wednesday night, and you could tell everyone was having a great time. </div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<span style="font-size: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbFoatPiirfVqqr4TX85HoBoocwn6auArnGA9WG_TuSvwpS7vcIxfv-xIRKgaHGJSmGJsNlrxalx17LKbF5z6y84lmuezxHhyBCIhHhQEdkOmkx0JOa9h0DkVTZ_Hf1t-CbtrLaPMGpg/s1600/Stanbury.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Three Years and Stanbury | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbFoatPiirfVqqr4TX85HoBoocwn6auArnGA9WG_TuSvwpS7vcIxfv-xIRKgaHGJSmGJsNlrxalx17LKbF5z6y84lmuezxHhyBCIhHhQEdkOmkx0JOa9h0DkVTZ_Hf1t-CbtrLaPMGpg/s1600/Stanbury.JPG" height="300" title="Three Years and Stanbury | www.kettlercuisine.com" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-size: normal;"><b><a href="http://www.stanburyraleigh.com/">Stanbury</a></b> has an open kitchen, so we got a nice sneak peak at several of the dishes while we ordered drinks. The staff couldn't have been nicer and you could tell they loved their jobs. So here is a little review of our meal from the Hubby and I....</span><br />
<span style="font-size: normal;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<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/AVvXsEimAwR4NCPl8sH6RbuMcsFzH-UuUCFaAMzYW5xYDwVr0YxiPdppAbYLd6cmK1Oq6kxg72v5z5kRARstI-tmTh8UQszmXgzP08BLUp0S-dPnyx8TwW7Sk3VBM5GoujRGu_HQZcJlSl5GBco/s1600/IMG_4831.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Three Years and Stanbury | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAwR4NCPl8sH6RbuMcsFzH-UuUCFaAMzYW5xYDwVr0YxiPdppAbYLd6cmK1Oq6kxg72v5z5kRARstI-tmTh8UQszmXgzP08BLUp0S-dPnyx8TwW7Sk3VBM5GoujRGu_HQZcJlSl5GBco/s1600/IMG_4831.jpg" height="640" title="Three Years and Stanbury | www.kettlercuisine.com" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swordfish Crudo</td></tr>
</tbody></table>
<b><br />First course - NC Swordfish Crudo with watermelon, pickled cucumber, jalapeño and basil.</b> </div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br /><span style="font-family: Trebuchet MS, sans-serif;"></span>
<span style="font-family: Trebuchet MS, sans-serif;">This was like biting into flavorful air! The dish was so clean and refreshing, but then you get a bite with all the flavors and get that surprising punch from the pickled cucumber. The herbaceous basil gave it a nice peppery finish. Oh man, this was definitely MY favorite of the night!! </span>
<br />
<div style="font-family: 'Trebuchet MS', sans-serif;">
<br /></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<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/AVvXsEit4cF1aNPn2dsivdK1V83VmvFi5_6ZZpiBtZt8COJ8rRE4Cj3LSlccbZe2e32bshUce5OjKxqkne_u8vuAxZhrbxpcu9Y0ESvarEqyMm12YVHNUqgDZ35QLwe5-ProV3n2DU_ogIH2BYI/s1600/IMG_4832.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Three Years and Stanbury | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4cF1aNPn2dsivdK1V83VmvFi5_6ZZpiBtZt8COJ8rRE4Cj3LSlccbZe2e32bshUce5OjKxqkne_u8vuAxZhrbxpcu9Y0ESvarEqyMm12YVHNUqgDZ35QLwe5-ProV3n2DU_ogIH2BYI/s1600/IMG_4832.jpg" height="640" title="Three Years and Stanbury | www.kettlercuisine.com" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Beans with Smoked Blue Fish</td></tr>
</tbody></table>
<br /></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Second course - Green Beans with smoked blue fish, green goddess dressing, tomato and crispy shallot.</b> </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">This one was like biting into straight up smoke, but it wasn't overwhelming because the green beans smoothed it out. I'm a big fan of a dish that can cover all the consistencies - creamy, juicy, crunchy, crispy....this one had them all!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<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/AVvXsEhrxETW3EUyCqkMU1rUuYbPAS0wwsrlHADuvhhVtw32v6RKcXHXfalTLLQIF56EjWmgrTwinayPgeU_mNVem9WJd8Ta59kumlB5dZ8DVNyg5sEc3FsQuxMjZYVHsydKoNY50MC-DcMfM0U/s1600/IMG_4835.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Three Years and Stanbury | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrxETW3EUyCqkMU1rUuYbPAS0wwsrlHADuvhhVtw32v6RKcXHXfalTLLQIF56EjWmgrTwinayPgeU_mNVem9WJd8Ta59kumlB5dZ8DVNyg5sEc3FsQuxMjZYVHsydKoNY50MC-DcMfM0U/s1600/IMG_4835.jpg" height="640" title="Three Years and Stanbury | www.kettlercuisine.com" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bone Marrow</td></tr>
</tbody></table>
<br /></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Third course - Roasted marrow with parsley, shallots, capers and Boulted Bread.</b> </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"></span><br /><span style="font-family: Trebuchet MS, sans-serif;"></span>
<span style="font-family: Trebuchet MS, sans-serif;">This one was all for the Hubby! Seriously, look at the size of that bone! It was fatty and greasy and all the right things. Oh....My....God! I barely have words to describe this. Simple decadence.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<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/AVvXsEiO-CAdG6rsLQRkFKNhCJMAccNE0-jwtyHBxGUqLzaRreK8FbRiV5DZxeXlkUcjd40SW_UBiai1eBr1OQNiXa0dO1-exEBbjeMpArwrIQ6gVvnupVgQOn6qw-eQ0wRaxNNMAseBsN7IgtA/s1600/IMG_4838.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Three Years and Stanbury | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-CAdG6rsLQRkFKNhCJMAccNE0-jwtyHBxGUqLzaRreK8FbRiV5DZxeXlkUcjd40SW_UBiai1eBr1OQNiXa0dO1-exEBbjeMpArwrIQ6gVvnupVgQOn6qw-eQ0wRaxNNMAseBsN7IgtA/s1600/IMG_4838.jpg" height="640" title="Three Years and Stanbury | www.kettlercuisine.com" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy Pig Head with 62 Degree Egg</td></tr>
</tbody></table>
<br /></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Fourth Course - Crispy pig head with field peas, a 62 degree egg, arugula, mustard and creme fraiche</b>. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"></span><br /><span style="font-family: Trebuchet MS, sans-serif;"></span>
<span style="font-family: Trebuchet MS, sans-serif;">I thoroughly enjoyed this one - best pulled pork in the form of a crab cake EVER! The mustard cream gave it a nice punch. Another dish that seemed to cover all bases on the consistency spectrum - fresh arugula, creamy egg, earthy lentil, crispy pork and spicy mustard.</span><br />
<div style="font-family: 'Trebuchet MS', sans-serif;">
<br /></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<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/AVvXsEi0gCuUJ_GCCPkpFR6GjKV7sD9Ay3j1i6KLobrpddObyKSJHxR3FWymyOWk_n5Fn-PJWU9LYPyJ1A_-PuJj3ToR7w6lNg2dLqpWxlwbIS_-wmfS_pl_RBovKce-Ds64sZCxL-AUfi1F95s/s1600/IMG_4840.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Three Years and Stanbury | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0gCuUJ_GCCPkpFR6GjKV7sD9Ay3j1i6KLobrpddObyKSJHxR3FWymyOWk_n5Fn-PJWU9LYPyJ1A_-PuJj3ToR7w6lNg2dLqpWxlwbIS_-wmfS_pl_RBovKce-Ds64sZCxL-AUfi1F95s/s1600/IMG_4840.jpg" height="640" title="Three Years and Stanbury | www.kettlercuisine.com" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seared Scallops</td></tr>
</tbody></table>
<br /></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Fifth Course - Seared scallops with farro, roasted turnips, greens and mustard cream, or as I like to call this one, Surf and Earth</b>. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"></span><br /><span style="font-family: Trebuchet MS, sans-serif;"></span>
<span style="font-family: Trebuchet MS, sans-serif;">Hearty, filling, and once again the mustard flavor bringing everything together. This earthy meal had a bright, fresh finish, and the buttery addition of the scallops rounded things out perfectly.</span><br />
<div style="font-family: 'Trebuchet MS', sans-serif;">
<br /></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<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/AVvXsEiTc53jlBaz5a0qDC_Bgn-8IZmKCz_np4PBh-3q-61C2hdIm29q58rcLjLtmXOgPNIgTTuedeI2uD6GGsP0-pV0edKtSrvwC0zees6TlUPdtXbfqrowyQC5Z_pUiCje0V_rle7P77r2hMU/s1600/IMG_4842.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Three Years and Stanbury | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTc53jlBaz5a0qDC_Bgn-8IZmKCz_np4PBh-3q-61C2hdIm29q58rcLjLtmXOgPNIgTTuedeI2uD6GGsP0-pV0edKtSrvwC0zees6TlUPdtXbfqrowyQC5Z_pUiCje0V_rle7P77r2hMU/s1600/IMG_4842.jpg" height="640" title="Three Years and Stanbury | www.kettlercuisine.com" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Escazu Chocolate Ice Cream and Pumpkin Cake</td></tr>
</tbody></table>
<br /></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>DESSERT - Escazu Chocolate spiced ice cream with pumpkin cake</b>. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">If this dessert doesn't embody the Fall, then I don't know what does! One bite gave us pumpkin pie, spicy chocolate and Kit Kat all in one! Dessert heaven! Artisan chocolate shop <a href="http://www.escazuchocolates.com/">Escazu</a> is right next door to </span><a href="http://www.stanburyraleigh.com/" style="font-family: 'Trebuchet MS', sans-serif;"><b>Stanbury</b></a><span style="font-family: Trebuchet MS, sans-serif;">, so I have a feeling they always have good desserts. </span><br />
<div style="font-family: 'Trebuchet MS', sans-serif;">
<br /></div>
<div style="font-family: 'Trebuchet MS', sans-serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dhSzmAQdu81YvRiGfp50YNP0oeZ4fwMCEK6Jkytq98kHojLggd3i8XDxgKrz_nobVn6tlSLWuptIFLQNy6-NajWfhRxx0uqTkRMnOrREEA2jDWCGr3_FSP5-_OIneiYhbVw30ldYpV0/s1600/IMG_4844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Three Years and Stanbury | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dhSzmAQdu81YvRiGfp50YNP0oeZ4fwMCEK6Jkytq98kHojLggd3i8XDxgKrz_nobVn6tlSLWuptIFLQNy6-NajWfhRxx0uqTkRMnOrREEA2jDWCGr3_FSP5-_OIneiYhbVw30ldYpV0/s1600/IMG_4844.jpg" height="298" title="Three Years and Stanbury | www.kettlercuisine.com" width="400" /></a></div>
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">I was so sad to say farewell to our perfect anniversary meal, but we left a little note in one of many old cookbooks that they bring the bill in. We shall return to <a href="http://www.stanburyraleigh.com/"><b>Stanbury</b></a>, with even bigger eyes and emptier bellies!!</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com0tag:blogger.com,1999:blog-3724084100080110943.post-49532444387229461492014-10-05T10:19:00.004-04:002014-10-05T10:19:53.029-04:00Fairytale Eggplant with Farmers Cheese<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: normal;">Fairytale Eggplants are the cutest and most delicious little vegetables! I first came across them about a month ago and I couldn't help but think how cute they were. I hesitated to buy them because I wasn't quite sure how to cook the little purple gems. After circling the market twice, I decided to go for it.</span><br />
<span style="font-size: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBsefbz2cjA0uEd_5nv0I4ghdwnoQOajsm-YzjcTHUPEH5_IDH4QsxZCs94-jH5wlVnYdeZ2eTiiV1_ILNLCQh9otHCTSTbcA7hnlf5A83e10d5cv_xnHW-_15quGmXiBYtklf-sV14Lo/s1600/DSC_0016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fairytale Eggplant with Farmers Cheese | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBsefbz2cjA0uEd_5nv0I4ghdwnoQOajsm-YzjcTHUPEH5_IDH4QsxZCs94-jH5wlVnYdeZ2eTiiV1_ILNLCQh9otHCTSTbcA7hnlf5A83e10d5cv_xnHW-_15quGmXiBYtklf-sV14Lo/s1600/DSC_0016.jpg" height="640" title="Fairytale Eggplant with Farmers Cheese | www.kettlercuisine.com" width="425" /></a></div>
<br />
Eggplants are tricky. Unfortunately, there hasn't been a lot of success with the vegetable in my kitchen and the Hubby usually won't eat them because of the mushy texture and chewy skin. I agree with him. In theory, eggplants are hearty and filling and would be perfect for a vegetarian meal. They just never settle well with my stomach. So, why did I buy them?? Well first of all, they were adorable. And second of all, I love a good challenge in the kitchen!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9t4u9q2VJUicIeSf-O4qUTmp2vPJimfxHisC5HL5OcZK5i83yV3EVT2rc9lHa3leGHi9-y3MDYLm2iD2_P_1WUAgOXvWINZNwh2KMMdUbZR7lHR5mDF6IujGCTrFIKb2flyx91P72368/s1600/DSC_0009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fairytale Eggplant with Farmers Cheese | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9t4u9q2VJUicIeSf-O4qUTmp2vPJimfxHisC5HL5OcZK5i83yV3EVT2rc9lHa3leGHi9-y3MDYLm2iD2_P_1WUAgOXvWINZNwh2KMMdUbZR7lHR5mDF6IujGCTrFIKb2flyx91P72368/s1600/DSC_0009.jpg" height="640" title="Fairytale Eggplant with Farmers Cheese | www.kettlercuisine.com" width="425" /></a></div>
<br />
The farmer informed me that the skin on the smaller eggplants are much thinner and easier to chew. <i>Selling point #1.</i> He also informed me that they cook pretty quickly, so it makes a wonderful weeknight side dish. <i>Selling point #2.</i> And finally, small eggplants, like Fairytale's, don't have many seeds in them (which is what usually bothers my stomach). <i>Selling point</i> <i>#3...and sold</i>!<br />
<br />
When thinking about cooking the eggplant, I decided to build in some layers of flavor. I knew that in order to get the Hubby to at least try to eat them, I had to add two elements; creamy (that is where the cheese comes in) and crunchy (crispy shallots and fresh parsley).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyTbZ1CNZd0wJnkZJ5AqakKsWvswZEtKLtrW3zfOIBAoAnLKjfI7rJXeWGM7QMMxT9VI9pgazRD65DrwoKMeiItfPSkq5oBuVx6NdVMenKE0Dvp4qMRWtNZgyiO8y92Fk3_n73vjTwbQ/s1600/DSC_0014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fairytale Eggplant with Farmers Cheese | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyTbZ1CNZd0wJnkZJ5AqakKsWvswZEtKLtrW3zfOIBAoAnLKjfI7rJXeWGM7QMMxT9VI9pgazRD65DrwoKMeiItfPSkq5oBuVx6NdVMenKE0Dvp4qMRWtNZgyiO8y92Fk3_n73vjTwbQ/s1600/DSC_0014.jpg" height="640" title="Fairytale Eggplant with Farmers Cheese | www.kettlercuisine.com" width="424" /></a></div>
<br />
Changing things up, I went for the cast iron skillet instead of a roasting pan and I pulled out shallots. I started with the shallots not only to infuse the oil, but also to create crispy, caramelized shallot slices for garnish and flavor.<br />
<br />
I didn't tell the Hubby I was making eggplant at first, and honestly didn't expect he would even try it. Much to my surprise, he was feeling adventurous and ended up LOVING them! It was such a win for me. Not only did my stomach handle them with ease, but the taste was fantastic AND the Hubby approved!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GR8mgO5hmciHZsWUgG70iqgBVSfstGIArWZ420WJ2RD63TOyp7cr54gExZ-BG-IYSEycLb_puLWhBKnlVhonID5xBCfA-lyc1VFgLW-DlgmYykV8DKNT_zNulpdBR4qrCReTgsLIb4w/s1600/DSC_0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fairytale Eggplant with Farmers Cheese | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GR8mgO5hmciHZsWUgG70iqgBVSfstGIArWZ420WJ2RD63TOyp7cr54gExZ-BG-IYSEycLb_puLWhBKnlVhonID5xBCfA-lyc1VFgLW-DlgmYykV8DKNT_zNulpdBR4qrCReTgsLIb4w/s1600/DSC_0002.jpg" height="265" title="Fairytale Eggplant with Farmers Cheese | www.kettlercuisine.com" width="400" /></a></div>
<br />
Many of my friends and followers ask me about eggplant all the time, and I am officially here to tell you not to be scared of it! I have literally avoided buying eggplant for most of my adult life because I was never able to find a good way to cook and never enjoyed it. Well, friends, today is a new day!<br />
<span style="font-size: normal;"> <br />
</span><br />
<h3>
<span style="font-size: normal;"><b>Fairytale Eggplant</b> </span></h3>
<span style="font-size: normal;"> Yields: 4 servings<br />
Prep Time: 10 minutes<br />
Cook Time: 15 minutes</span><br />
<span style="font-size: normal;"><br />
</span> <span style="font-size: normal;">1 pound Fairytale eggplants, halved lengthwise (or other small eggplant)</span><br />
<span style="font-size: normal;">1 small shallot, sliced</span><br />
<span style="font-size: normal;">2 tablespoons Grapeseed oil (or olive oil)</span><br />
<span style="font-size: normal;">1/4 cup Farmers cheese, crumbled (could also use Feta or Chèvre)</span><br />
<span style="font-size: normal;">1 tablespoon fresh parsley, roughly chopped</span><br />
<span style="font-size: normal;">salt and pepper to test</span><br />
<span style="font-size: normal;"><br />
</span> <span style="font-size: normal;">In a large cast iron skillet, heat the oil over medium heat and sauté the shallots, stirring constantly until slightly crispy and caramelized. Remove the shallots and place on a paper towel reserving the oil in the skillet. <br />
</span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">Place the halved eggplants skin side down first in the heated oil and sauté for 2-3 minutes. Flip the eggplant and sauté on the other side for 2 more minutes until slightly browned. </span><br />
<span style="font-size: normal;"><br />
</span> <span style="font-size: normal;">To serve, place the eggplants on a plate and add the crumbled cheese, parsley and reserved crispy shallots on top. Season with salt and pepper.</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8BkA17TsnQ6C_8Qq_R7V75yQSxwTxIqANZAn-yyI0bR8GRGEfVFBz6cPs929ndIANX1xzWj8_TCJS29GgLzAj58bmb7RJrLpywnQ9NAbVg_wbHeUuWQF1L66HGiq6zuhKXemjG_PkUmI/s1600/DSC_0015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fairytale Eggplant with Farmers Cheese | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8BkA17TsnQ6C_8Qq_R7V75yQSxwTxIqANZAn-yyI0bR8GRGEfVFBz6cPs929ndIANX1xzWj8_TCJS29GgLzAj58bmb7RJrLpywnQ9NAbVg_wbHeUuWQF1L66HGiq6zuhKXemjG_PkUmI/s1600/DSC_0015.jpg" height="265" title="Fairytale Eggplant with Farmers Cheese | www.kettlercuisine.com" width="400" /></a></div>
</div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com0tag:blogger.com,1999:blog-3724084100080110943.post-75103599282933576582014-09-30T01:00:00.000-04:002014-09-30T01:00:03.038-04:00Crude Bitters, Sodas & Shrubs<div>
<span style="font-family: Trebuchet MS, sans-serif;">There is a new company in town that I am super excited about and have to share with you guys...<a href="http://crudebitters.com/"><b>Crude Bitters and Sodas</b></a>...a Raleigh-based small-batch bitters and artisan soda company. I first came across these guys at the Western Wake Farmers Market, and quickly became a frequent buyer! I started with the <a href="http://crudebitters.bigcartel.com/product/bitterless-marriage-hibiscus-lavender-oak-40z-bitters"><b>Bitterless Marriage Bitters</b></a>, a beautiful blend of hibiscus, lavender and oak. This bitters is a fantastic addition to the <a href="http://www.kettlercuisine.com/2014/06/3030-19-martini.html">007 Martini</a>.<br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56CyQ8gAWaUFXX-H4ab5ignp-1oZRINRXPQrolKGm1BrPPV9v4qzucYvCC6piubR9QdrmxTdF9xYQ6Dl66_oPKFOWf1p-0sfcZx03x0qoc7mGHdcQ5gsFJjTabIP39XSzjkoGI_kp8iU/s1600/DSC_0017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Crude Bitters, Sodas & Shrubs | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56CyQ8gAWaUFXX-H4ab5ignp-1oZRINRXPQrolKGm1BrPPV9v4qzucYvCC6piubR9QdrmxTdF9xYQ6Dl66_oPKFOWf1p-0sfcZx03x0qoc7mGHdcQ5gsFJjTabIP39XSzjkoGI_kp8iU/s1600/DSC_0017.jpg" height="640" title="Crude Bitters, Sodas & Shrubs | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Not only are Crude's bitters fantastic, they also offer <b>shrub syrup concentrates</b>, which are traditional soft drinks blended from fresh fruit, sugar and vinegar. When mixed with water or soda water, the shrubs make a delicious drink, or layer for a cocktail. After buying a few of the bitters, the Hubby and I were inspired to start experimenting with new cocktails. We even came up with a Cocktail Mixer date night...which we quickly realized couldn't be a long date or we would end up on the floor!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gQdJa_w9X-LJ7ANAQpiq3gQCPpio8VpGrudZ1rWjeYPP_Unz1d3z74hkIqrDddR2v3PWpMAQJ7AaD1qIUSj1b5Iy9F94u6g4fVvJ9z8cHAZBOfTHmr6FlBTdK1Evj5grIcYRORvDcmc/s1600/DSC_0034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Crude Bitters, Sodas & Shrubs | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gQdJa_w9X-LJ7ANAQpiq3gQCPpio8VpGrudZ1rWjeYPP_Unz1d3z74hkIqrDddR2v3PWpMAQJ7AaD1qIUSj1b5Iy9F94u6g4fVvJ9z8cHAZBOfTHmr6FlBTdK1Evj5grIcYRORvDcmc/s1600/DSC_0034.jpg" height="640" title="Crude Bitters, Sodas & Shrubs | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">After following Crude for a while on social media and asking questions about the company every time I stopped in, I learned about their <a href="https://www.kickstarter.com/projects/1876737523/crude-bitters-and-sodas"><b>Kickstarter</b></a> campaign raising money for their first brick and mortar shop!! The Hubby and I immediately wanted to help, so we contributed (which you should all too), and reached out to the team to collaborate on a blog post!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">They were so awesome and sent me two of their favorite recipes that you can't find on the website. The two drinks below feature their <b><a href="http://crudebitters.bigcartel.com/product/big-bear-bitters-4oz-coffee-cocoa">Big Bear Bitters</a></b>, which is an infusion of coffee and cocoa. We tried both recipes and enjoyed them immensely! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHbhy4npixf-REoYBhcxd_r9ukb50-UcA96EJvcrdu-CEtS6Wcpu8KxQHMfZ0O222yvnIf5vpED0S4_fkA6BRjvbrvlu-0bbRiePr9cjf-PJMtvLNfiTjui84pFRFcIh5zgrdAoY6blc/s1600/DSC_0030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Crude Bitters, Sodas & Shrubs | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHbhy4npixf-REoYBhcxd_r9ukb50-UcA96EJvcrdu-CEtS6Wcpu8KxQHMfZ0O222yvnIf5vpED0S4_fkA6BRjvbrvlu-0bbRiePr9cjf-PJMtvLNfiTjui84pFRFcIh5zgrdAoY6blc/s1600/DSC_0030.jpg" height="640" title="Crude Bitters, Sodas & Shrubs | www.kettlercuisine.com" width="424" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Crude's </span><a href="https://www.kickstarter.com/projects/1876737523/crude-bitters-and-sodas" style="font-family: 'Trebuchet MS', sans-serif;"><b>Kickstarter</b></a><span style="font-family: Trebuchet MS, sans-serif;"> campaign goal is to build out a new production space in downtown Raleigh, including a small tasting room. They will craft more batches of seasonal bitters made from local ingredients. The money will also assist in building the new kitchen and tasting room, allowing them to offer cocktail mixing classes in-house!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Help Crude hit their stretch goal so they can continue to spread their amazing, creative and flavorful bitters and shrubs! </span><span style="font-family: Trebuchet MS, sans-serif;">Go to their </span><a href="https://www.kickstarter.com/projects/1876737523/crude-bitters-and-sodas" style="font-family: 'Trebuchet MS', sans-serif;"><b>Kickstarter</b></a><span style="font-family: Trebuchet MS, sans-serif;"> campaign and support your local small business!</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><br /></span>
<br />
<div style="background-color: white; color: #222222;">
<h3>
<b><span style="font-family: Trebuchet MS, sans-serif;">Early Morning Boulevard</span></b></h3>
<span style="font-family: Trebuchet MS, sans-serif;">Yields: 1 cocktail</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Prep Time: 5 minutes</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1 oz bourbon</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Trebuchet MS, sans-serif;">.75 oz Campari</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Trebuchet MS, sans-serif;">.75 oz sweet vermouth</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Trebuchet MS, sans-serif;">1 dropper Big Bear bitters</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">fresh rosemary for garnish (if you are feeling fancy)</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Combine all ingredients except bitters in shaker with ice. Shake and s</span><span style="font-family: Trebuchet MS, sans-serif;">train into a chilled martini glass and top with bitters and garnish. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_HPp0Kj1DkPjs3ncXPNWRZ-ksqq3MKWKUqln-N-Y8aqiYNpWAl0QtBMZaq72FbFFo0Xx4njz1ukitbxIs72fjS85RZ-Kmepyl1WxNzhbLedofG1dJVojGmpE1aQzZhk9sRDX6MJtF8Y8/s1600/DSC_0025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Crude Bitters, Sodas & Shrubs | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_HPp0Kj1DkPjs3ncXPNWRZ-ksqq3MKWKUqln-N-Y8aqiYNpWAl0QtBMZaq72FbFFo0Xx4njz1ukitbxIs72fjS85RZ-Kmepyl1WxNzhbLedofG1dJVojGmpE1aQzZhk9sRDX6MJtF8Y8/s1600/DSC_0025.jpg" height="640" title="Crude Bitters, Sodas & Shrubs | www.kettlercuisine.com" width="424" /></a></div>
<b style="color: black; font-family: 'Trebuchet MS', sans-serif;"><br /></b>
<b style="color: black; font-family: 'Trebuchet MS', sans-serif;">Find more drink recipes on the <a href="http://crudebitters.com/Recipes">CRUDE website</a>.</b></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<h3>
<b><span style="font-family: Trebuchet MS, sans-serif;">Nor'Easter</span></b></h3>
<span style="font-family: Trebuchet MS, sans-serif;">Yields: 1 cocktail</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Prep Time: 5 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Trebuchet MS, sans-serif;">1.5 oz whiskey</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Trebuchet MS, sans-serif;">.5 oz fresh lime juice</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Trebuchet MS, sans-serif;">.5 oz maple syrup</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Trebuchet MS, sans-serif;">ginger beer</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Trebuchet MS, sans-serif;">1 dropper Big Bear bitters</span></div>
<br />
<div style="background-color: white; color: #222222;">
<span style="font-family: Trebuchet MS, sans-serif;">Combine all ingredients except bitters in shaker with ice. Shake and serve over ice in rocks glass. Top with ginger beer and bitters.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3GZM4M6cgo5J6TGpkcEVM9W3Ns8r5QEqXh-7ki7sKYfbVkF6xaIxOxs34bvGdaj0h9rBiUBISykbUXuba3Iuff5YUhCXKvy0OqAtr93uUDeoZxSYyZUubbpTfajWD2dNbOupAl54NAk/s1600/DSC_0029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Crude Bitters, Sodas & Shrubs | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3GZM4M6cgo5J6TGpkcEVM9W3Ns8r5QEqXh-7ki7sKYfbVkF6xaIxOxs34bvGdaj0h9rBiUBISykbUXuba3Iuff5YUhCXKvy0OqAtr93uUDeoZxSYyZUubbpTfajWD2dNbOupAl54NAk/s1600/DSC_0029.jpg" height="640" title="Crude Bitters, Sodas & Shrubs | www.kettlercuisine.com" width="424" /></a></div>
<br /></div>
</div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Find more drink recipes on the <a href="http://crudebitters.com/Recipes">CRUDE website</a>.</b></span>Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com0tag:blogger.com,1999:blog-3724084100080110943.post-82894712011796072842014-09-23T01:00:00.000-04:002014-09-23T01:00:01.191-04:00Roasted Tomato Pesto<div style="font-family: "Trebuchet MS",sans-serif;">
I am not ready to let go of summer yet! Don't get me wrong, Fall is my favorite season, but it seems to be creeping into summer earlier and earlier every year (kind of like Christmas decorations coming out in September)...craziness! The pumpkin craze has taken over the blogisphere and grocery stores already...especially Trader Joe's. I was in there on Sunday and found pumpkin-flavored items all over the store. I was so tempted to get them all, but knew it was too soon, just too soon!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzlREOQRveuKpPU4DVONK0jScHFR5feUe3c-IEi0VAipR-A-INwGKcz4P8w1FuoFl7dZULOKYzylonV2F7gxfk7lnNykey1PXbn-Se2yEjacTka8MrHo0J6o4R-S1PZc7tcyd5NIamP6U/s1600/DSC_0067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Tomato Pesto | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzlREOQRveuKpPU4DVONK0jScHFR5feUe3c-IEi0VAipR-A-INwGKcz4P8w1FuoFl7dZULOKYzylonV2F7gxfk7lnNykey1PXbn-Se2yEjacTka8MrHo0J6o4R-S1PZc7tcyd5NIamP6U/s1600/DSC_0067.jpg" height="640" title="Roasted Tomato Pesto | www.kettlercuisine.com" width="424" /></a></div>
<br />
Plus, there is still an abundance of summer produce available, so I quickly let go of any Fall cravings and continued on with summer! Tomatoes are still going strong, and several different types. I found some great Roma tomatoes and other small garden tomatoes and decided to make a pesto. Yep, you can literally make pesto with anything!<br />
<br />
There are two ways I LOVE to eat tomatoes, raw, and roasted or charred. By roasting tomatoes, it brings out a hidden sweetness that pairs well with many flavors, including garlic, fresh thyme and pine nuts.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh114PQ1bDHWTIfsm2PGZo4GlSDWKJig75b4wfR0Bmni_TnTxOpTRVRaSIZo30xykROn1d1OyiTravX6Ff72dXzZLnldFgVbFYJmFpZJpBSN16_joFAoU30XWmbtOZnMLfX6pX_Dhn9fXo/s1600/DSC_0070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Tomato Pesto | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh114PQ1bDHWTIfsm2PGZo4GlSDWKJig75b4wfR0Bmni_TnTxOpTRVRaSIZo30xykROn1d1OyiTravX6Ff72dXzZLnldFgVbFYJmFpZJpBSN16_joFAoU30XWmbtOZnMLfX6pX_Dhn9fXo/s1600/DSC_0070.jpg" height="640" title="Roasted Tomato Pesto | www.kettlercuisine.com" width="424" /></a></div>
<br />
The weather this weekend was absolutely gorgeous! Pure quintessential North Carolina weather at its best! It was definitely a sit-outside-all-day kind of day on Sunday...with pauses in between for football :)<br />
<br />
I made the below pesto based on a recipe I learned in a cooking class at <a href="https://www.whiskcarolina.com/cooking-classes">Whisk</a> (highly recommend their classes by the way)! The recipe is super easy and pretty difficult to mess up. The pesto is great with crackers, crispy bread, cheese or even cucumber slices.<br />
<br />
So as the Hubby and I prepare to say farewell to another NC summer, we plan on enjoying every last second of its beautiful and delicious bounty!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbMtAex9CwbAKO1riHLKuR0cS8nqHrovLZtXbBfezwdLzugMCkD1pdTuhWez8OLG_F5Ou75s-sigDK74n5PaeeHACsVg5jpkg-uk1FKRC1wzKcKJWZIDC179k-Dh0LExEDrtvEEhgmR4/s1600/DSC_0060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Tomato Pesto | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbMtAex9CwbAKO1riHLKuR0cS8nqHrovLZtXbBfezwdLzugMCkD1pdTuhWez8OLG_F5Ou75s-sigDK74n5PaeeHACsVg5jpkg-uk1FKRC1wzKcKJWZIDC179k-Dh0LExEDrtvEEhgmR4/s1600/DSC_0060.jpg" height="640" title="Roasted Tomato Pesto | www.kettlercuisine.com" width="424" /></a></div>
<br />
<span style="font-size: normal;"><b><br /></b></span>
<h3>
<span style="font-size: normal;"><b>Roasted Tomato Pesto</b></span></h3>
<span style="font-size: normal;">Yields: 2 cups<br />
Prep Time: 5 minutes<br />
Cook Time: 30-35 minutes</span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">1.5 pounds Roma tomatoes, quartered</span><br />
<span style="font-size: normal;">4 tablespoons olive oil</span><br />
<span style="font-size: normal;">4 cloves garlic, whole and unpeeled</span><br />
<span style="font-size: normal;">1 tablespoons fresh thyme leaves</span><br />
<span style="font-size: normal;">3 tablespoons pine nuts</span><br />
<span style="font-size: normal;">1/2 teaspoon crushed red pepper flakes</span><br />
<span style="font-size: normal;">sea salt</span><br />
<span style="font-size: normal;">freshly ground pepper</span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">Preheat oven to 375F and line a baking sheet with foil. Mix the tomatoes, 2 tablespoons olive oil, thyme and pinch of sea salt on the baking sheet. Throw on the garlic cloves and roast for 30-35 minutes, until the garlic is soft. If the garlic cloves are smaller, take them out around 20-25 minutes so they don't burn. Set the tomato mixture aside to cool. Peel the garlic cloves and add back into the tomato mixture.</span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">In a small dry saute pan, toast the pine nuts over medium-low heat until fragrant and slightly browned. Quickly remove from the pan and let cool on a cutting board or room temperature surface. (Watch the pine nuts closely as they will burn quickly)</span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">Once everything is cooled, blend the tomato mixture, pine nuts, remaining olive oil, crushed red pepper flakes and a bit more sea salt to taste in a food processor. Serve with a soft cheese, crackers or cucumber slices.</span><br />
<span style="font-size: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzV7BfsFLm0Ml1gPMku2A9jupuh7nU3hacHCE2ymNSp_eNVXdHGo2-0LPkTF1goYRV9A_ByqJzrKRuXcl0KxaA0mvyi3yz1iDMBrATnkXiCRl6egQKN_l-nTCNNm8qBYRMAbBJr4CBTc/s1600/DSC_0071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Tomato Pesto | www.kettlercuisine.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzV7BfsFLm0Ml1gPMku2A9jupuh7nU3hacHCE2ymNSp_eNVXdHGo2-0LPkTF1goYRV9A_ByqJzrKRuXcl0KxaA0mvyi3yz1iDMBrATnkXiCRl6egQKN_l-nTCNNm8qBYRMAbBJr4CBTc/s1600/DSC_0071.jpg" height="265" title="Roasted Tomato Pesto | www.kettlercuisine.com" width="400" /></a></div>
</div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com2tag:blogger.com,1999:blog-3724084100080110943.post-42743146773915643372014-09-15T20:11:00.004-04:002014-09-23T09:31:48.421-04:00Late Summer Minestrone Soup<span style="font-family: Trebuchet MS, sans-serif;">I'm back from all my travels!! I've been to Bald Head Island, San Francisco, Sonoma County and New York City, all in the past few weeks. I love to travel, but I also love to get home and back into a routine in the kitchen. I always feel so discombobulated when I have an empty refrigerator and pantry!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span> <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/AVvXsEjPGqVFE1AVaDvo8EQmStva9GRGzP7LxNSh6xNE_6XH6AFjDmNW4SAP4_GxAkWLMmRSEc4VzU-K17BhlsrUhtVn9APON98PS48r_oPxbBSJoLeGZXgYoM4cbFmF_ajmAJzUiTWi-y7D3nU/s1600/DSC_0033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Late Summer Minestrone Soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGqVFE1AVaDvo8EQmStva9GRGzP7LxNSh6xNE_6XH6AFjDmNW4SAP4_GxAkWLMmRSEc4VzU-K17BhlsrUhtVn9APON98PS48r_oPxbBSJoLeGZXgYoM4cbFmF_ajmAJzUiTWi-y7D3nU/s1600/DSC_0033.jpg" height="640" title="Late Summer Minestrone Soup" width="424" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">I was looking forward to getting back to the Farmers Market as well this weekend and stock up on my favorite local goods. There was still a good amount of summer produce left, so I took advantage and loaded up my basket. </span><span style="font-family: 'Trebuchet MS', sans-serif;">The Hubby and I were planning on an all-day football extravaganza Sunday since we didn't get to watch kickoff weekend due to our travels. Sunday Fun Days are THE BEST...full of football, cooking and laziness!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhebmPugWlF0t4Q8ecoppygTDc9vHX0PuMoH3v5cMXsT40yh3cFZO6rx494mRGeJTLfVjwU0rMrxrUDmlHzLftW3k86bOGdO1P8W2n7PBFg-2LtjM-OBS61hrRXPcNFjLXK8hwzJTGCY/s1600/DSC_0043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Late Summer Minestrone Soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhebmPugWlF0t4Q8ecoppygTDc9vHX0PuMoH3v5cMXsT40yh3cFZO6rx494mRGeJTLfVjwU0rMrxrUDmlHzLftW3k86bOGdO1P8W2n7PBFg-2LtjM-OBS61hrRXPcNFjLXK8hwzJTGCY/s1600/DSC_0043.jpg" height="640" title="Late Summer Minestrone Soup" width="424" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Trebuchet MS, sans-serif;">Since the weather forecast for the weekend was overcast and slightly cool and I was going to be around the house I decided to make a soup. A minestrone is a super easy and healthy soup to make. Minestrones are not only super versatile, but very cost effective because they are vegetarian. I like to add in a little pasta and beans to make it robust and filling and the Hubby usually includes a little extra cheese and slice of crunchy bread.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span> <span style="font-family: Trebuchet MS, sans-serif;">It was definitely a lazy Sunday, but at least we got our veggies in:)</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCR9iKVJYPEqIaz-VSO4Dmr_CCynqkWVnFtgBooCKmi9z5H_sReSxxmIFlehvWZTTiSuSZt8eztd8enKh5LP7ueBZcBCYXibuYGTIkmvU31Fj5qBj_twFuiOzBVSww6i5XaqQa12iNU8/s1600/DSC_0038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Late Summer Minestrone Soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCR9iKVJYPEqIaz-VSO4Dmr_CCynqkWVnFtgBooCKmi9z5H_sReSxxmIFlehvWZTTiSuSZt8eztd8enKh5LP7ueBZcBCYXibuYGTIkmvU31Fj5qBj_twFuiOzBVSww6i5XaqQa12iNU8/s1600/DSC_0038.jpg" height="640" title="Late Summer Minestrone Soup" width="424" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"> </span> <br />
<h3>
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><b>Late Summer Minestrone Soup</b></span></h3>
<br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><i>Recipe inspired from <a href="http://www.halfbakedharvest.com/tuscan-summer-minestrone-sun-dried-tomato-pesto/">Half Baked Harvest</a></i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;">Yields: 6 servings<br />
Prep Time: 30 minutes<br />
Cook Time: 40 minutes<br />
</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: normal;"><br />
</span> <span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons olive oil<br />
2 tablespoons butter<br />
1 sweet onion, chopped<br />
2 carrots, chopped<br />
1 red pepper, chopped<br />
2 zucchinis, chopped (if available, if not, use about 1 cup chopped)<br />
1 ear corn, kernels removed, cob reserved<br />
4 cloves garlic, minced<br />
6-8 cups chicken and/or vegetable broth<br />
1 reserved corn cob<br />
1 Parmesan rind<br />
1 sprig fresh rosemary, chopped<br />
1 small bunch kale, ribs removed and chopped<br />
1 cup favorite pasta (can use a gluten free variety)<br />
1 can cannellini beans, drained and rinsed<br />
2 tablespoons fresh parsley, chopped<br />
1 tablespoon fresh thyme, chopped<br />
1/2 cup grated parmesan<br />
sun dried tomatoes (dry packed)<br />
salt and pepper, to taste</span> <br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span> <span style="font-family: Trebuchet MS, sans-serif;">Heat a large soup pot over medium heat and melt the butter. Add in the olive oil, onion, carrots and red pepper. Season this with a pinch of salt and pepper and cook, stirring often, for about 10 minutes. Then stir in the zucchini, corn kernels and garlic and cook for another 10 minutes, stirring frequently.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span> <span style="font-family: Trebuchet MS, sans-serif;">Pour in the broth and add the corn cob and Parmesan rind and bring the soup to a boil. Once boiling, add the rosemary and kale and reduce the heat to a simmer for about 10 minutes. Add in the pasta and cook until it is al dente (according to the package directions). Once the pasta is cooked, remove the soup from heat and stir in the cannellini beans, grated Parmesan, parsley and thyme. Season the soup with salt and pepper to taste and serve with sun dried tomatoes and more grated Parmesan if desired. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJfL_gpHdEzqjWeOs1ugHQjN6EGS379bIzCpTP8_ADbycL3sw6ccuNQa8OfYV1hs8OzEvk8KZnwg6xZxbkMbpiCbPOu4i8lwX6XNN88Oj3rnF9Fhfl0c-pGlKQdLdcvKoC5ZLXe_y97A/s1600/DSC_0041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Late Summer Minestrone Soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJfL_gpHdEzqjWeOs1ugHQjN6EGS379bIzCpTP8_ADbycL3sw6ccuNQa8OfYV1hs8OzEvk8KZnwg6xZxbkMbpiCbPOu4i8lwX6XNN88Oj3rnF9Fhfl0c-pGlKQdLdcvKoC5ZLXe_y97A/s1600/DSC_0041.jpg" height="265" title="Late Summer Minestrone Soup" width="400" /></a></div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com1tag:blogger.com,1999:blog-3724084100080110943.post-87536330000962772132014-09-11T21:56:00.000-04:002014-09-11T21:56:22.547-04:00Primal Food & Spirits in Durham<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: normal;">There is a new restaurant in town, and it is 100% gluten free!</span><br />
<span style="font-size: normal;"><br /></span>
<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/AVvXsEiJ35EoA1mOBmdHe6cM4BoLr_ehSE8EnXzkDXTQX18A-AzCo_kGKyd_J1EDZ4dJRUAgMpSpaMajr0mcUpy5k9oFSs4UjhYWqUQR1Uy4ZKe4kNfFg5MypzfKpqWxNPd4XXzf5kayFB3Ih5Y/s1600/DSC_0033.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Primal Food & Spirits in Durham" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ35EoA1mOBmdHe6cM4BoLr_ehSE8EnXzkDXTQX18A-AzCo_kGKyd_J1EDZ4dJRUAgMpSpaMajr0mcUpy5k9oFSs4UjhYWqUQR1Uy4ZKe4kNfFg5MypzfKpqWxNPd4XXzf5kayFB3Ih5Y/s1600/DSC_0033.jpg" height="640" title="Primal Food & Spirits in Durham" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bone Marrow & Beef Short Ribs</td></tr>
</tbody></table>
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">I about died and went to heaven when I heard about the opening of <a href="http://primalfoodandspirits.com/">Primal Food & Spirits</a> in Durham several months ago (more information on the <a href="https://www.facebook.com/PrimalDurham">Primal Facebook page</a>). Even though gluten free is a personal choice for me and my health, it is still frustrating to go out to dinner sometimes. I always hate being "that person" asking a million questions about the menu. The Hubby just laughs at me when the waiter/waitress comes around to me at the table during the order. Apparently I sound like I am researching for a thesis with all the questions I ask.</span><br />
<span style="font-size: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1-X-OgsV4iF7MkL9X7DRm6D9zkNIfCUon70xRB6jQFwhoL_L4hlwuSVPNFi9Pz8GduRTAFexskSg5RQJDea8kjQbVIVOdaLd39RTKNG0QU_FgnkAvB-EQIQVnSRCiM273lniClleX0M/s1600/DSC_0040.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Primal Food & Spirits in Durham" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1-X-OgsV4iF7MkL9X7DRm6D9zkNIfCUon70xRB6jQFwhoL_L4hlwuSVPNFi9Pz8GduRTAFexskSg5RQJDea8kjQbVIVOdaLd39RTKNG0QU_FgnkAvB-EQIQVnSRCiM273lniClleX0M/s1600/DSC_0040.jpg" height="265" title="Primal Food & Spirits in Durham" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Daily Catch Special - Red Snapper with Zucchini Noodles and Potatoes</td></tr>
</tbody></table>
<span style="font-size: normal;"><br /></span><a href="https://www.facebook.com/PrimalDurham">Primal</a> not only operates with a 100% gluten free kitchen, they also are a farm to table restaurant, meaning they source most of their ingredients from local farmers and providers. I always feel good about eating at places like this. It provides me with a sense of community support!<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/AVvXsEhWQXmwhjUP16ebRmNhyphenhyphenUR_5-Qp8vtCg-dSsfVq1g504PF6QtibCGMkn_-PmXWXu9tLnQSMzYQNlg5y_Q4PDINQcmgux2dYZn81__rAojvJNWc9-KyQdZC91mxIymY0rEdQQSNzhJmvfdA/s1600/DSC_0028.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Primal Food & Spirits in Durham" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQXmwhjUP16ebRmNhyphenhyphenUR_5-Qp8vtCg-dSsfVq1g504PF6QtibCGMkn_-PmXWXu9tLnQSMzYQNlg5y_Q4PDINQcmgux2dYZn81__rAojvJNWc9-KyQdZC91mxIymY0rEdQQSNzhJmvfdA/s1600/DSC_0028.jpg" height="640" title="Primal Food & Spirits in Durham" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deviled Eggs with Jalapenos, Bacon and Smoked Paprika Aioli</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
The Hubby and I decided to get a little gathering together to try out the restaurant. I walked in, camera in tow, and instantly feel in love with the place. Very friendly and welcoming staff, open kitchen, rustic and <i>primal</i> decor. The place had completely transformed from its previous owner, which was a horrible chain restaurant (thank goodness).<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/AVvXsEg67Bipa1_8P0JHUP8tlOiwZdHBbVu1Od5TmCkyRMu1libnB0Ybu4k751SMC4V6SIsPWmfFOWAznW9P5eVEHMudTA-mFOnInh2E78jhl4YxFB7p3Bk5FcKV2aM1WQSl3oW3GDtMAQyzHTU/s1600/DSC_0037.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Primal Food & Spirits in Durham" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67Bipa1_8P0JHUP8tlOiwZdHBbVu1Od5TmCkyRMu1libnB0Ybu4k751SMC4V6SIsPWmfFOWAznW9P5eVEHMudTA-mFOnInh2E78jhl4YxFB7p3Bk5FcKV2aM1WQSl3oW3GDtMAQyzHTU/s1600/DSC_0037.jpg" height="640" title="Primal Food & Spirits in Durham" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">36-Hour Braised Beef Short Ribs</td></tr>
</tbody></table>
<br />
We decided to order a few appetizers and hit the bar first for some specially crafted cocktails. I had a Farmer's Blueberry Fizz with fresh blueberry juice that was super freshening and just the perfect amount of sweet.<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/AVvXsEgJf3Wc6lZ8ArW4zbfnbf52OzDzfhpxwjS6zz7EAlqUGsuwmvpntDhc-KjAPt8aEx_0UwJowl7gsXHdO8UzUFr6QFA7YcwlRjfSCKDnbeTI850KKhbnT49vMEPo96HuKietH_KYhwYPvdk/s1600/DSC_0026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Primal Food & Spirits in Durham" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJf3Wc6lZ8ArW4zbfnbf52OzDzfhpxwjS6zz7EAlqUGsuwmvpntDhc-KjAPt8aEx_0UwJowl7gsXHdO8UzUFr6QFA7YcwlRjfSCKDnbeTI850KKhbnT49vMEPo96HuKietH_KYhwYPvdk/s1600/DSC_0026.jpg" height="640" title="Primal Food & Spirits in Durham" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Farmer's Blueberry Fizz cocktail</td></tr>
</tbody></table>
<br />
We made our way to the table eventually and decided to each order something different so we could share tastes. The group was very patient, while I took pictures of the dishes when they first arrived....and oh, they smelled so good, so I feel really bad now that I made them wait!<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/AVvXsEh0gS1N0tc3_IYe0IbxNov5npRjIwuQFI1ksZ7IZIll5FdtSjiII-SjAQHQWVW5rDYeIE23vBBCMmwBjhk9blzYAiADpkSrDR_8xRI1BaVjjMkjL40VdgHm7qTGqUBv8PEKV6oljBvbiw4/s1600/DSC_0035.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Primal Food & Spirits in Durham" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gS1N0tc3_IYe0IbxNov5npRjIwuQFI1ksZ7IZIll5FdtSjiII-SjAQHQWVW5rDYeIE23vBBCMmwBjhk9blzYAiADpkSrDR_8xRI1BaVjjMkjL40VdgHm7qTGqUBv8PEKV6oljBvbiw4/s1600/DSC_0035.jpg" height="265" title="Primal Food & Spirits in Durham" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Vegetable Gazpacho</td></tr>
</tbody></table>
<br />
We had the bone marrow dish, snapper special, deviled eggs, braised beef short ribs, bread and butter (gluten free of course), grilled vegetable gazpacho, shrimp and grits and kale salad. Between the six of us, we pretty much covered most of the menu!<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/AVvXsEiq9yVitfpFmPfbDkB6lYMyyvJTL4hv_Rbd6Vd32X3vdQPrJYSBx7MvCf4uAF8geH-tvySAHPgQenf9VhbWaEGErwL9wDpFe9V0-emGCEAvzx8LDFp6_sy9fyfP8oEK9wY_j5fF74H02uI/s1600/DSC_0038.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Primal Food & Spirits in Durham" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9yVitfpFmPfbDkB6lYMyyvJTL4hv_Rbd6Vd32X3vdQPrJYSBx7MvCf4uAF8geH-tvySAHPgQenf9VhbWaEGErwL9wDpFe9V0-emGCEAvzx8LDFp6_sy9fyfP8oEK9wY_j5fF74H02uI/s1600/DSC_0038.jpg" height="640" title="Primal Food & Spirits in Durham" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp and Grits</td></tr>
</tbody></table>
<span style="font-size: normal;"><br /></span><span style="font-size: normal;">Right now Primal is only open for dinner, but they just started a Sunday Brunch and plan on lunch in the future. Kettler Cuisine definitely recommends dining at Primal, gluten free or not!
</span><br />
<span style="font-size: normal;"><br /></span>
<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/AVvXsEimB4xZia_hkv-NZGr9phtnU4a-qdEsgj3lniPkpgd8kSqTIzzyOpeG6ljVb3pvjm44gkK7IDimuGeLnDtBffiLffz0tzNdArzhkiyFvL0iC_bglMt72jNqW9qXx9FhZETE78cnraM8O5M/s1600/primal+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Primal Food & Spirits in Durham" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimB4xZia_hkv-NZGr9phtnU4a-qdEsgj3lniPkpgd8kSqTIzzyOpeG6ljVb3pvjm44gkK7IDimuGeLnDtBffiLffz0tzNdArzhkiyFvL0iC_bglMt72jNqW9qXx9FhZETE78cnraM8O5M/s1600/primal+2.jpg" height="640" title="Primal Food & Spirits in Durham" width="480" /></a></div>
<span style="font-size: normal;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com0tag:blogger.com,1999:blog-3724084100080110943.post-34089431047633183922014-08-28T12:00:00.000-04:002014-08-28T12:00:02.859-04:00Summer Squash Gratin<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">The abundance of summer squash won't last much longer, so I am picking it up where ever and whenever I see it. The trouble is that I have to come up with new ways of preparing the sweet vegetable. After getting a large quantity from my friend Tom at the <a href="http://www.kettlercuisine.com/2014/08/farm-visit-inter-faith-food-shuttle.html">Inter-Faith Food Shuttle</a>, I was determined to create a new recipe and one that would use up some of the herbs </span><span style="font-family: 'Trebuchet MS', sans-serif;">I have growing in my backyard as well. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="p1">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NGscp7HiWsPYNfBbnDMwAc9vCVNQfbetJKqGBad4GRiT51URDThEVEZfTAcBuRb5bX7mINukN3o-xy12GvV85xs_LglXl7w143w5LMJ7YTrpjfqsKCIlIum_ZlXyoJrSNSWLvFnsrfo/s1600/DSC_0290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Summer Squash Gratin" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NGscp7HiWsPYNfBbnDMwAc9vCVNQfbetJKqGBad4GRiT51URDThEVEZfTAcBuRb5bX7mINukN3o-xy12GvV85xs_LglXl7w143w5LMJ7YTrpjfqsKCIlIum_ZlXyoJrSNSWLvFnsrfo/s1600/DSC_0290.jpg" height="640" title="Summer Squash Gratin" width="424" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;">I had a recipe for a squash gratin stored away that I was wanting to eventually try, but it was too many steps. I decided to start from that and majorly simplify it. By the end, I had completely changed it, but it turned into one of my favorite new recipes of the summer! Squash and cheese....two of the best foods together in one blissful harmony :)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="p1">
<h3>
<b><span style="font-family: Trebuchet MS, sans-serif;">Summer Squash Gratin</span></b></h3>
</div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">Yields: 4-6 servings</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">Prep Time: 10 minutes</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">Cook Time: 30-35 minutes</span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="p3">
<span style="font-family: Trebuchet MS, sans-serif;">2 pounds summer squash, sliced (using a mandolin makes this easy)</span></div>
<div class="p4">
<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon salt </span></div>
<div class="p4">
<span style="font-family: Trebuchet MS, sans-serif;">3 medium shallots, thinly sliced (about 3/4 cups)</span></div>
<div class="p4">
<span style="font-family: Trebuchet MS, sans-serif;">1 cup grated gruyere cheese </span></div>
<div class="p4">
<span style="font-family: Trebuchet MS, sans-serif;">Freshly ground black pepper</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup fresh flat-leaf parsley, coarsely chopped</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon fresh thyme leaves </span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">2 small cloves garlic, minced</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons olive oil</span></div>
<div class="p4">
<span style="font-family: Trebuchet MS, sans-serif;"><span class="s1"><br />
</span>Preheat the oven to 400°F. Toss the squash slices with salt and set this aside for 10 minutes. Drain the squash in a colander and lay on a paper towel for a few minutes to absorb any remaining moisture, then add to a large mixing bowl. Add in shallots, gruyere, thyme, parsley and garlic, then toss gently to combine.</span></div>
<br />
<div class="p4">
<span style="font-family: Trebuchet MS, sans-serif;">Transfer the mixture to a 9×9-inch baking dish and drizzle olive oil and black pepper on top. Bake 30-35 minutes, until the squash is tender and the cheese is bubbling up the sides.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMlgZBSps8hFjbLbyOVfcgl_dH-GcQ8gt3dZMbRxnhw1eXS543QppFPSIWr-PIyW259J8omnuwOhVRZpvU7G2fMY4cMt8Y05iZDeCA70GvLuv4dUDpdVbuPq-jlulqBlUCgfUQucNelo/s1600/DSC_0289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Summer Squash Gratin" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMlgZBSps8hFjbLbyOVfcgl_dH-GcQ8gt3dZMbRxnhw1eXS543QppFPSIWr-PIyW259J8omnuwOhVRZpvU7G2fMY4cMt8Y05iZDeCA70GvLuv4dUDpdVbuPq-jlulqBlUCgfUQucNelo/s1600/DSC_0289.jpg" height="265" title="Summer Squash Gratin" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com2tag:blogger.com,1999:blog-3724084100080110943.post-50314040795746094772014-08-25T23:07:00.001-04:002014-08-25T23:07:03.202-04:00Farm Visit - Inter-Faith Food Shuttle Teaching Farm<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: normal;">A few weeks ago, I had the opportunity to tour my friend Tom's plot at the <a href="http://foodshuttle.org/">Inter-Faith Food Shuttle Teaching Farm</a> in Raleigh! Farmer Tom, a good friend of mine since college, decided to change his career and follow his passion of farming. He joined the Incubator farm program at the Inter-Faith Food Shuttle Teaching Farm and never turned back!</span><br />
<span style="font-size: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eHIrkru9I-B3Fg90nR5ITjP3M6I617VkgImuLgA8nWWx_5KblSpwr5vo3V9SwAx1CqoJLLaRh1X16lFSFqHWbaK8j9TBbWMpblPe3mytTKQj6gEPh3dX8mBQmhU_khyphenhyphenA6-0sgJIU6Is/s1600/DSC_0047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eHIrkru9I-B3Fg90nR5ITjP3M6I617VkgImuLgA8nWWx_5KblSpwr5vo3V9SwAx1CqoJLLaRh1X16lFSFqHWbaK8j9TBbWMpblPe3mytTKQj6gEPh3dX8mBQmhU_khyphenhyphenA6-0sgJIU6Is/s1600/DSC_0047.jpg" height="640" title="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" width="424" /></a></div>
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">We got a private guided tour of all the produce that Tom is growing and the various chicken coups on the farm. He let us feed some feisty goats, pick zucchini blossoms <i>and </i>take home some of his fantastic basil varieties! It was so educational to walk around the farm with the person that is actually growing the produce. He had a lot of great insight and enthusiasm for his crops!</span><br />
<span style="font-size: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkISNNwWIOR5iX0xSyLwTTNDZph9MS807HwpIXcESP9LUWmoKawRFXyN9WEknMq2IgRwBldfqyK46djEXsG9fNBaf-S13kjwNx15Dju4Lu_UxuIAec5ONucjJjIeWJFmhO4vrLG27l_20/s1600/DSC_0060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkISNNwWIOR5iX0xSyLwTTNDZph9MS807HwpIXcESP9LUWmoKawRFXyN9WEknMq2IgRwBldfqyK46djEXsG9fNBaf-S13kjwNx15Dju4Lu_UxuIAec5ONucjJjIeWJFmhO4vrLG27l_20/s1600/DSC_0060.jpg" height="320" title="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" width="212" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipoE9a4dl6vI39TOQODU7hhPclQ-xaP-81BfHmbB-izvgQmr5YqrUl0iTyOcCj2aHaq3O1wczywsumgYdgxcCRt9lSI00WW3tjO5_hTFEb8qJcxUQruGtYNv1HODacqR7udy5Vg-kbkg/s1600/DSC_0089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipoE9a4dl6vI39TOQODU7hhPclQ-xaP-81BfHmbB-izvgQmr5YqrUl0iTyOcCj2aHaq3O1wczywsumgYdgxcCRt9lSI00WW3tjO5_hTFEb8qJcxUQruGtYNv1HODacqR7udy5Vg-kbkg/s1600/DSC_0089.jpg" height="320" title="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" width="212" /></a></div>
<br />
<span style="font-size: normal;">There was quite a selection among all the Incubator farmers including squash, tomatoes, sunflowers, Lisianthus (beautiful white flowers), basil, rosemary, rice, microgreens, and even kohlrabi! Tom gave us a few items to take home like turnips and squash blossoms, but he told us the rest of the crops were going to be in full swing by early August...so I returned.</span><br />
<span style="font-size: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYPblX92X5ItnA15w_pnY5g21tE5CZiOSD1yP1sRHK9Rm4iV0rkESTae33pMppG9e8tNoXEDNe3N0Yk5RfwqeoBE_rL8Y7vHK169rDYgBIpPG76QrWmZWWPlv4MWElhTs7PB1wbjHsNA/s1600/DSC_0057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYPblX92X5ItnA15w_pnY5g21tE5CZiOSD1yP1sRHK9Rm4iV0rkESTae33pMppG9e8tNoXEDNe3N0Yk5RfwqeoBE_rL8Y7vHK169rDYgBIpPG76QrWmZWWPlv4MWElhTs7PB1wbjHsNA/s1600/DSC_0057.jpg" height="320" title="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" width="212" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ7cza98mnM2Oy1VT3k8VBp8mGZOWz9XOZgBhQ9j6sBeo4CToUNQizbg2S1jU5X_mjwUBhtylr84lxkKeXrMeNvEApjBlF0pleVWvH3RrY0bki8H4CvjyLHWh9ywwtC5ud7K0_fvhlVmw/s1600/DSC_0064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ7cza98mnM2Oy1VT3k8VBp8mGZOWz9XOZgBhQ9j6sBeo4CToUNQizbg2S1jU5X_mjwUBhtylr84lxkKeXrMeNvEApjBlF0pleVWvH3RrY0bki8H4CvjyLHWh9ywwtC5ud7K0_fvhlVmw/s1600/DSC_0064.jpg" height="320" title="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" width="212" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOvCBkgyrfQrV0JQvwR4ctk_HHqvb3VOMDQIpN8h42pAeZHQeYJqv8lzBvDhQJo73D2htLYRHdIopmR0wqaF6y0I2rCr8UBZHRU49t1Z6SVOeIYfmQlLWJPSCvGthJ0g6wuRdIFL2a6k/s1600/DSC_0077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOvCBkgyrfQrV0JQvwR4ctk_HHqvb3VOMDQIpN8h42pAeZHQeYJqv8lzBvDhQJo73D2htLYRHdIopmR0wqaF6y0I2rCr8UBZHRU49t1Z6SVOeIYfmQlLWJPSCvGthJ0g6wuRdIFL2a6k/s1600/DSC_0077.jpg" height="320" title="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" width="212" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2pyo1HwVByFsXvhioLPpLvyJNR8_QKczC74D5ByRlZ4_hRjdAdXmTWGZ3I7GNQVQAMTUc5kl733FNdDN-qUsAVlZ4t9e9jHmKTTftG1aFrDkiMrM7jGPFgn_1KB69h8bzutF4VfCw3Q/s1600/DSC_0087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2pyo1HwVByFsXvhioLPpLvyJNR8_QKczC74D5ByRlZ4_hRjdAdXmTWGZ3I7GNQVQAMTUc5kl733FNdDN-qUsAVlZ4t9e9jHmKTTftG1aFrDkiMrM7jGPFgn_1KB69h8bzutF4VfCw3Q/s1600/DSC_0087.jpg" height="320" title="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" width="212" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiusx8nhcu4wnEqYE35KkXerSv1ays0K9ygWzWRVW3IaJEy8XsuTRbvmMJ8MyIuTXAU-wjm9rQAn5orW6nVqVHwrbiW4wvuB08r_skb88B5ICOYeZpOwR_YfWgqbb_5c_7xcjiBQulRdpU/s1600/DSC_0090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiusx8nhcu4wnEqYE35KkXerSv1ays0K9ygWzWRVW3IaJEy8XsuTRbvmMJ8MyIuTXAU-wjm9rQAn5orW6nVqVHwrbiW4wvuB08r_skb88B5ICOYeZpOwR_YfWgqbb_5c_7xcjiBQulRdpU/s1600/DSC_0090.jpg" height="320" title="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" width="212" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8CFQiM6MVFvl8f0epIW0aZAAN3EnjCW3LRkVMoc40kZlkwK4C7WhS0KxCwgEOkOjRhpd7DHAIdx2vWkE3osM33fZ-vT5IcRGs5eFLQMY1LUO73xlK8Dqgox50Oo26988EAaNPXiYyIA/s1600/DSC_0109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8CFQiM6MVFvl8f0epIW0aZAAN3EnjCW3LRkVMoc40kZlkwK4C7WhS0KxCwgEOkOjRhpd7DHAIdx2vWkE3osM33fZ-vT5IcRGs5eFLQMY1LUO73xlK8Dqgox50Oo26988EAaNPXiYyIA/s1600/DSC_0109.jpg" height="320" title="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" width="212" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBOX8nSIKb0yz4rdMcnG08qLnT_dxvq59bvCXzwzTaUsH0oLHjKjlSZkBHfYRUnDVklHHUNpeCbPsVe0e045ZkWr-scFQIujK5_Pk42x_P7X10oX0SqofhcgPW31Om8Pl9sP3U7-VVUfU/s1600/DSC_0104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBOX8nSIKb0yz4rdMcnG08qLnT_dxvq59bvCXzwzTaUsH0oLHjKjlSZkBHfYRUnDVklHHUNpeCbPsVe0e045ZkWr-scFQIujK5_Pk42x_P7X10oX0SqofhcgPW31Om8Pl9sP3U7-VVUfU/s1600/DSC_0104.jpg" height="320" title="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" width="212" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglKTQXQZsGCdhTuYLRwCi3dMSGaUmlwsiII_EOpa8-U9AuHCAyA1uYtTkiUkjAnnWwTtl-vWfkGvSW7chQ_7k2MJ57E-os_TXHjFaZfhI9C2AZipKxiD813-Gxn0pCnsCBF8JfhTXo4Q/s1600/DSC_0070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglKTQXQZsGCdhTuYLRwCi3dMSGaUmlwsiII_EOpa8-U9AuHCAyA1uYtTkiUkjAnnWwTtl-vWfkGvSW7chQ_7k2MJ57E-os_TXHjFaZfhI9C2AZipKxiD813-Gxn0pCnsCBF8JfhTXo4Q/s1600/DSC_0070.jpg" height="320" title="Farm Visit - Inter-Faith Food Shuttle Teaching Farm" width="212" /></a></div>
<br />
<span style="font-size: normal;">When I came back, I went to the farm stand. They had squash and sun gold tomatoes straight from Tom's garden! He even threw in some chicken eggs and lemon basil because he is awesome :) Later that day, I made a summer squash gratin with my Farmer Tom stash (recipe to come later this week)!</span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">If you are in the Raleigh area, check out </span>the <a href="http://foodshuttle.org/">Inter-Faith Food Shuttle Teaching Farm</a>. Buy local ya'll!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BcdUOs7asBgHLexMGXndnLkLPI2pL0OYeWqiMlFWWDaYoPBy5XSx-qnhnm1v_Mcg0TKctYawNlxycxWsaOcQT9_Qv8uNAX7bG3tDXYX0_nweOmxnGWY4nNupQ7VKTVFJxOs9WpuairE/s1600/DSC_0290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Summer Squash Gratin" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BcdUOs7asBgHLexMGXndnLkLPI2pL0OYeWqiMlFWWDaYoPBy5XSx-qnhnm1v_Mcg0TKctYawNlxycxWsaOcQT9_Qv8uNAX7bG3tDXYX0_nweOmxnGWY4nNupQ7VKTVFJxOs9WpuairE/s1600/DSC_0290.jpg" height="640" title="Summer Squash Gratin" width="424" /></a></div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/01635334532733102731noreply@blogger.com1