tag:blogger.com,1999:blog-60724573843350261222024-03-13T19:55:17.482-07:00eating with zombiesModern Times: a zombie existence, stop by to pick at foods and nibble.Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.comBlogger255125tag:blogger.com,1999:blog-6072457384335026122.post-46248059067457239842016-03-23T09:56:00.000-07:002016-03-23T09:56:00.451-07:00Back with Just a bite of Pina Colada bar <div class="separator" style="clear: both; text-align: left;">
<a href="https://1.bp.blogspot.com/-LS7kRVinLJw/VVu051ufPoI/AAAAAAAAdxk/tXQumbsm_1gqiIhpdT2zTjRlkqzO0oQ2A/s1600/DSC04380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-LS7kRVinLJw/VVu051ufPoI/AAAAAAAAdxk/tXQumbsm_1gqiIhpdT2zTjRlkqzO0oQ2A/s640/DSC04380.JPG" width="640" /></a></div>
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OK so clearly I haven't written anything here in a while, I really want to make an effort and start blogging again. Thought I'd come back with something simple that really doesn't get much attention. </div>
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So the most common no bake bar usually involves date and chocolate. I've made that kind, often, and so has the rest of the internet. These bars are more about the pucker, still sugar free and still raw and just really simple to make. </div>
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1 cup dried unsweetened pineapple</div>
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1 cup raw cashews</div>
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1/4 cup untoasted coconut, plus more to cover</div>
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zest of a lemon </div>
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salt </div>
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Start by soaking pineapple in enough warm water to cover. </div>
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<a href="https://2.bp.blogspot.com/-rKzJcIJka0s/VVu0fEjVqLI/AAAAAAAAdzU/85ZqTOY_jtMKrgjI4LW9bEjPN6DCO0Ixw/s1600/DSC04365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-rKzJcIJka0s/VVu0fEjVqLI/AAAAAAAAdzU/85ZqTOY_jtMKrgjI4LW9bEjPN6DCO0Ixw/s640/DSC04365.JPG" width="640" /></a></div>
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Drain pineapple and place everything in a food processor. This is definitely a recipe that can fit in a mini processor. </div>
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Pulse until well mixed and starting to hold together. </div>
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Pour into a plastic wrap lined container. Top with extra coconut to cover. </div>
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Wrap plastic over the top of the bars and press down with fingers to compact. </div>
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<a href="https://3.bp.blogspot.com/-4h2Tl7zuN3o/VVu0uPHI2XI/AAAAAAAAdyM/ZehjKjCzsZEEJstQeM-BESsY9ZcXo_oCA/s1600/DSC04374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-4h2Tl7zuN3o/VVu0uPHI2XI/AAAAAAAAdyM/ZehjKjCzsZEEJstQeM-BESsY9ZcXo_oCA/s640/DSC04374.JPG" width="640" /></a></div>
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Refrigerate for 15 minutes, remove from container and cut up to small bite sized pieces. </div>
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Store in the fridge. </div>
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<br />Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com1tag:blogger.com,1999:blog-6072457384335026122.post-83524520382073069802015-06-11T11:11:00.000-07:002015-06-11T11:11:00.335-07:00Friendly Halloumi and Olive and Onion and Herb Bread<div style="clear: both; text-align: center;">
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<span style="font-family: inherit;">Last summer at this time I was in Cyprus, bakeries there are like coffee shops in LA, everywhere and with far too many options. </span></div>
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<span style="font-family: inherit;">I love too many options, so much better than the alternative where there's like only one or two things worth getting. </span></div>
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<span style="font-family: inherit;">I love olive bread, especially fresh olive bread with lots of onions and herbs, and you can sometimes find that, but the halloumi, it's just not going to happen here. So I try to find a recipe for it. But the problem is even translating from the Greek. What you want in your head is not what's on the page. The closest I got was a Paul Hollywood recipe, and it felt very strange making an Englishmen's version of a Cypriot bread. (Even though he did live there for a while, so that's got to be worth something.)</span></div>
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<span style="font-family: inherit;">Here goes </span></div>
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<span style="font-family: inherit;"><span style="background-color: white;"><span style="line-height: 18.2000007629395px;">2 cups flour</span></span></span></div>
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<span style="line-height: 18.2000007629395px;">1 tsp salt</span></div>
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<span style="line-height: 18.2000007629395px;">4 tbsp olive oil</span></div>
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<span style="line-height: 18.2000007629395px;">30 g dry yeast </span></div>
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<span style="line-height: 18.2000007629395px;">1 cup warm water</span></div>
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<span style="line-height: 18.2000007629395px;">1 package halloumi cheese cut into small pieces</span></div>
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<span style="line-height: 18.2000007629395px;">2/3 cup kalamata olives, pitted.</span></div>
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<span style="line-height: 18.2000007629395px;">1 red onion</span></div>
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<span style="line-height: 18.2000007629395px;">1 tbsp dried mint</span></div>
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<span style="line-height: 18.2000007629395px;">1 tbsp dried oregano</span></div>
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<span style="line-height: 18.2000007629395px;">Mix </span><span style="line-height: 18.2000007629395px;">flour, salt, 3 tbsp olive oil and yeast in a big bowl, </span><span style="line-height: 18.2000007629395px;">adding </span><span style="line-height: 18.2000007629395px;">water gradually (you may need more or less water, as you’re just trying to bring the ingredients together). </span></div>
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<span style="line-height: 18.2000007629395px;">Knead </span><span style="line-height: 18.2000007629395px;">for or 5 minutes. </span></div>
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<span style="line-height: 18.2000007629395px;">Cover </span><span style="line-height: 18.2000007629395px;">the bowl with a clean towel and </span><span style="line-height: 18.2000007629395px;">leave to rise</span><span style="line-height: 18.2000007629395px;"> for 1 hour.</span></div>
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<span style="font-family: inherit;">Slice onion, cook in remaining 1 tbsp of olive oil on medium heat until soft and starting to brown. Just before taking off the heat add the herbs. </span></div>
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<span style="line-height: 18.2000007629395px;">Line </span><span style="line-height: 18.2000007629395px;">a baking tray with parchment paper or baking sheet.</span></div>
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<span style="line-height: 18.2000007629395px;">Add </span><span style="line-height: 18.2000007629395px;">the cheese, olives, onions, and dried herbs to the rusen dough and </span><span style="line-height: 18.2000007629395px;">shape </span><span style="line-height: 18.2000007629395px;">into a loaf. </span></div>
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<a href="http://3.bp.blogspot.com/-aFs6MqOQsuc/VVu0Cn8MkUI/AAAAAAAAd1M/IQ_kJ7WnoqQ/s1600/DSC04350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-aFs6MqOQsuc/VVu0Cn8MkUI/AAAAAAAAd1M/IQ_kJ7WnoqQ/s640/DSC04350.JPG" width="640" /></a></div>
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<span style="line-height: 18.2000007629395px;">Lift </span><span style="line-height: 18.2000007629395px;">to the baking tray and </span><span style="line-height: 18.2000007629395px;">leave to rise </span><span style="line-height: 18.2000007629395px;">for another hour.</span></div>
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<span style="line-height: 18.2000007629395px;">Bake </span><span style="line-height: 18.2000007629395px;">in a preheated 425˚F oven for 25-30 minutes. The bread should be golden brown and crisp on the top.</span></div>
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<a href="http://2.bp.blogspot.com/-_URZXuGldng/VVu0TOaIlLI/AAAAAAAAd0U/TvXEuC9qNaA/s1600/DSC04357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="halloumi olive onion and herb bread" border="0" height="480" src="http://2.bp.blogspot.com/-_URZXuGldng/VVu0TOaIlLI/AAAAAAAAd0U/TvXEuC9qNaA/s640/DSC04357.JPG" title="halloumi olive onion and herb bread" width="640" /></a></div>
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If you use a mixer to get this thing together, it's a very simple and easy bread to put together. I'd go as far to say it's good recipe for a first bread. </div>
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Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-54131362271945032062014-12-16T11:00:00.000-08:002014-12-16T11:00:02.542-08:00Candy Houses<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-f4NJO3TL_xY/Ux63ZcOISWI/AAAAAAAATL4/S7OpDKcouGo/s1600/DSC02897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas candy cereal cookie house" border="0" src="http://3.bp.blogspot.com/-f4NJO3TL_xY/Ux63ZcOISWI/AAAAAAAATL4/S7OpDKcouGo/s1600/DSC02897.JPG" height="606" title="Christmas candy house" width="640" /></a></div>
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Ok so there are gingerbread houses and then there are candy houses. The only other candy house I know is the one in Hansel and Gretel. But nevermind.<br />
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I have never understood gingerbread houses.<br />
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I love gingerbread, I make it almost every year, but it looks like this.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Love gingerbread</td></tr>
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Great flavor, on the soft side with a word on each that's christmas-y. I guess I like writing on words, (that is royal icing by the way madethe easy way with meringue powder, water and powdered sugar.) nothing against homemade gingerbread people, but my desserts on more on the rough elegancy side and less on the drawing on buttons and noses, which is more cute. My candy houses those are my cute.<br />
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I have made many of them. and I don't have the photos for the step by step it's messy and almost always made at night/ But I have ingredient recommendations.<br />
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The structure's components are a soda carton (the glass boxes come in, can be beer as well of course) and a shoe box lid.<br />
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Sometimes you have to trim the soda carton's center a bit. Bring it down so the roof has more support. When you make the lid just see if it wobbles or leaves a hude gap.<br />
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With the shoe box lid. you make two slits on the sides, and fold it so you get an angle then glue it down.<br />
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You may need to stuff the soda carton with something, newspaper or grocery bags to help it have more structural integrity.<br />
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Don't take down the roof though. Yay one less thing. If you want to make a chimmney I cut up a lose piece of cardboard off something below, and shape and adjust to get it as straight as possible on a slanted roof.<br />
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Shopping list<br />
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White frosting for mortar<br />
Chocolate frosting for paving<br />
Cereal for roofing (this was captain crunch)<br />
Doughnut holes for retaining wall (you cut off the glazing and just use the slices.)<br />
Fruit leather for bricks, I cut with scissors<br />
Cookies for door (Milano has a little pack they sell by the register)<br />
Cookies for window<br />
Gum drops one green, one red for wreath, cut off the top of a green one and pierce with a skewer. The ribbon you cut a segment and cut out<br />
Plus more green gum drops for bushes<br />
Cereal for Christmas lights<br />
Chocolate covered mints for pathway<br />
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You can use marshmellow fluff for snow cover, but you really have to cover it if you're doing that.<br />
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The sooner you make this, the dustier it will get, so I'd wait as much as possible.<br />
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<a href="http://4.bp.blogspot.com/-8QXugy_myuo/Ux63ci9QVUI/AAAAAAAAb-0/GCsnJ3lPWLA/s1600/DSC02898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Candy Christmas House " border="0" src="http://4.bp.blogspot.com/-8QXugy_myuo/Ux63ci9QVUI/AAAAAAAAb-0/GCsnJ3lPWLA/s1600/DSC02898.JPG" height="640" title="Candy houses " width="554" /></a></div>
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By the way candy houses smell amazing, Seriously you add in a christmas tree and it's like Christmas exploded.<br />
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<br />Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com1tag:blogger.com,1999:blog-6072457384335026122.post-38976945051999966572014-12-09T14:51:00.001-08:002014-12-09T16:48:48.305-08:00Cookie time Perfect Spritz cookies for the holidays with the best cookie press <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">I love Spritz cookies, they're like the upgraded version of sugar cookies for me. They help make the holidays. But if you've ever made them then you probably know they have issues. Mainly the tool that makes them are a pain. Unless you have an old functioning electric machine, there are one of many problems you'll come across. </span><br />
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<span style="font-family: inherit;">1. An old machine that cripples your hand</span><br />
<span style="font-family: inherit;">2. A new machine that breaks without having finished it's first batch. </span><br />
<span style="font-family: inherit;">3. Huge amounts of wasted dough. </span><br />
<span style="font-family: inherit;">4. Some patterns just don't work. </span><br />
<span style="font-family: inherit;">5. The number of clicks you need to push out dough varies constantly. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Yeah, and I still bake them. Here's why. </span><br />
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<span class="a-size-large" id="productTitle" style="box-sizing: border-box; line-height: 1.3 !important; text-rendering: optimizelegibility;"><a href="http://www.amazon.com/gp/product/B007DZNFOS/ref=oh_aui_search_detailpage?ie=UTF8&psc=1"><span style="font-family: inherit;">Zenker Scarabiscotti Italian Cookie Press</span></a></span></div>
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<span style="font-family: inherit;">It's not stopped being about the damn machine and is about the recipe. </span></div>
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<span style="font-family: inherit;">My favorite Spritz Cookie Recipe </span></div>
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<span style="font-family: inherit;">1 cup butter (2 sticks) room temp</span></div>
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<span style="font-family: inherit;">3/4 cup sugar </span></div>
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<span style="font-family: inherit;">2 1/2 cup flour </span></div>
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<span style="font-family: inherit;">1 egg</span></div>
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<span style="font-family: inherit;">1 tsp almond extract </span></div>
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<span style="font-family: inherit;">1 tsp vanilla </span><br />
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<span style="font-family: inherit;">I like Nielsen-Massey for my almond and vanilla extracts. The price on amazon can be good. But always price compare for this, I've seen everything from $16 to $25 for the same 8 oz bottle of vanilla. </span><br />
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<span style="font-family: inherit;">Preheat oven to 400 degrees. </span></div>
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<span style="font-family: inherit;">Cream butter and sugar. </span></div>
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<span style="font-family: inherit;">Add in egg and extracts. </span><br />
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<span class="a-size-large" style="box-sizing: border-box; line-height: 1.3 !important; text-rendering: optimizelegibility;"><span style="font-family: inherit;">Add flour. </span></span><br />
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<span class="a-size-large" style="box-sizing: border-box; line-height: 1.3 !important; text-rendering: optimizelegibility;"><span style="font-family: inherit;">Press into cookie press, add your favorite disc. Adjust press to pack dough. Some discs work better than others. </span></span><br />
<span class="a-size-large" style="box-sizing: border-box; line-height: 1.3 !important; text-rendering: optimizelegibility;"><span style="font-family: inherit;"><br /></span></span>
<span class="a-size-large" style="box-sizing: border-box; line-height: 1.3 !important; text-rendering: optimizelegibility;"><span style="font-family: inherit;">If nothing is coming out right, cool dough. If nothing comes out at all leave it out to warm up. </span></span><br />
<span class="a-size-large" style="box-sizing: border-box; line-height: 1.3 !important; text-rendering: optimizelegibility;"><span style="font-family: inherit;"><br /></span></span>
<span class="a-size-large" style="box-sizing: border-box; line-height: 1.3 !important; text-rendering: optimizelegibility;"><span style="font-family: inherit;">You may need to click two or three times with some patterns. Anything you don't like, scoop up and place with remaining dough in bowl. </span></span><br />
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<span class="a-size-large" style="box-sizing: border-box; line-height: 1.3 !important; text-rendering: optimizelegibility;"><span style="font-family: inherit;">Press them directly onto on an ungreased cookie sheet. </span></span><br />
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<span class="a-size-large" style="box-sizing: border-box; line-height: 1.3 !important; text-rendering: optimizelegibility;"><span style="font-family: inherit;">Bake for 6 to 8 minutes. It shouldn't have any color underneath. </span></span><br />
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Cool on racks, or just a cutting board like I do.<br />
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Makes around 40 cookies.<br />
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<br />Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-51221275859077669682014-11-14T11:00:00.001-08:002020-09-22T10:28:18.217-07:00Perfect Baked Potato Split with a fork <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-meFFmKijUGM/Ux6324_5wkI/AAAAAAAATQY/GhWHJrQQAMc/s1600/DSC02940.JPG" style="margin-left: auto; margin-right: auto;"><img alt="Perfect Baked Potato with crispy skin" border="0" height="502" src="http://4.bp.blogspot.com/-meFFmKijUGM/Ux6324_5wkI/AAAAAAAATQY/GhWHJrQQAMc/s1600/DSC02940.JPG" title="Perfect Baked Potato with crispy skin" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Potato with Crispy Skin</td></tr>
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This blog has always also been about the simple stuff. and there's nothing simpler than this, but getting a nice skin is not always that easy unless you make potatoes like this.<br />
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Heat oven to 375,<br />
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Cover potato in your go to oil, I just use olive oil. Use very little oil, and just spread it on with your hands.<br />
Place the potato on the oven rack directly. Foil is what ruins potato skins. Bake for an hour for a midsize potato, (45 minutes for small, 1 hour 15 minutes for large)<br />
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I prefer the creamy texture of Yukon Golds, but many like a nice Russet.<br />
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Check to see if it's done by piercing to the center with a fork. By splitting it open with a fork you get this fluffy texture you just can't get with a knife. You can hear the tear of the skin, and all the glorious crunch.<br />
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Give it a y-injection. Add salt of your choice, I'm hooking on pink salt at the moment, and a little butter. Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-40842173368062152482014-11-04T12:52:00.000-08:002014-11-04T12:52:00.190-08:00Warm Greek Apple Hand Pies with whiskey soaked raisins and walnuts, love love. It's that time of year again, and another apple recipe. I love fruit based desserts, and I think apples maybe my favorite to bake with,<br />
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This reminds me of being a teenager, we used to heat these things up in panini presses, the powdered sugar would get these amazing char marks. Cold they don't inspire much, but warm, amazing.<br />
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Traditionally they use softer sweet apples for milopita (Greek for apple pie), so the filling is a bit like apple sauce. But I usually use something firmer, often Gala because I can find it year round.<br />
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I also make drunk raisins by soaking them in whiskey these days, I did it at St. Patrick's day for the soda bread, and it's amazing, I like it better than the traditional rum,<br />
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If you're having trouble finding yellow raisins, as so many people seem to, they still carry them at Trader Joes, and at some specialty grocery stores.<br />
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Greek Apple Hand Pies<br />
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Filling<br />
3 apples. peeled and cut into 1/2" cubes<br />
1 tbsp brown sugar<br />
1 tbsp white sugar<br />
2 tsp cinnamon<br />
2 tbsp yellow raisins, soaked overnight in 1 tbsp whiskey<br />
2 tbsp walnuts<br />
juice of half lemon<br />
1 tbsp flour<br />
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pkg puff pastry<br />
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powdered sugat<br />
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Soak raisins in whiskey overnight, or cover in a bowl and microwave in 30 sec increments.<br />
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Preheat oven to 400.<br />
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Mix filling ingredients.<br />
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Cut puff pastry into squares. Size will depend on your preference for final size, I like a 6 in on the diagonal.<br />
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Fill with filling, fold over and crease sides to seal.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-e5SWG9qakd8/U5NQDDqZs8I/AAAAAAAAa38/TEZs_0BBN2U/s1600/DSC04005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Warm Greek Apple Pie with Whiskey soaked raisins and walnuts " border="0" src="http://1.bp.blogspot.com/-e5SWG9qakd8/U5NQDDqZs8I/AAAAAAAAa38/TEZs_0BBN2U/s1600/DSC04005.JPG" height="640" title="Warm Greek Apple Pie with Whiskey soaked raisins and walnuts " width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add caption</td></tr>
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Place on ungreased baking sheet.<br />
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Bake for around 20 minutes until puffed and golden.<br />
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Once mostly cooled, sprinkle with powdered sugar.<br />
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Serve warm.<br />
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<br />Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-44072522848484092162014-10-13T11:00:00.000-07:002014-10-13T11:00:01.623-07:00Possibly the best soup in the world, Spicy African Peanut<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-HnIleVv61k8/UIoUYrhKogI/AAAAAAAAU_E/l_sQbIn3JcE/s1600/DSC01918.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Spicy African Peanut Soup with berbere " border="0" src="http://1.bp.blogspot.com/-HnIleVv61k8/UIoUYrhKogI/AAAAAAAAU_E/l_sQbIn3JcE/s1600/DSC01918.JPG" height="480" title="Spicy African Peanut Soup with berbere " width="640"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy African Peanut Soup</td></tr>
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I can't believe I've never mentioned this soup, it is often my favorite. Competing with too many others to name them all, although <a href="http://www.eatingwithzombies.com/2012/04/fried-mint-and-yogurt-soup-if-you-can.html">Yogurt-Mint</a> and Lentil are probably on the podium,<br>
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<a href="http://3.bp.blogspot.com/-_nlw9Iwyheg/Ux62pbxYc4I/AAAAAAAATGo/wd_M_ZfNzcI/s1600/DSC02850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spicy African Peanut Soup with Sweet Potatoes and Ginger" border="0" src="http://3.bp.blogspot.com/-_nlw9Iwyheg/Ux62pbxYc4I/AAAAAAAATGo/wd_M_ZfNzcI/s1600/DSC02850.JPG" height="474" title="Spicy African Peanut Soup with Sweet Potatoes and Ginger" width="640"></a></div>
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This soup started out very different than it ended up, although I have done so many substitutions over the years, it's almost anything goes. I just try and keep the sweet and savory balanced, and adjust around what's in the pantry. If you don't have sweet potatoes, use regular and add an apple or a sweet pepper. I also love that it's a puréed soup, it means not having to finely chop everything up.<br>
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<a href="http://www.eatingwithzombies.com/2014/10/possibly-best-soup-in-world-spicy.html#more">Read more »</a>Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-38872524888988870952014-10-07T11:11:00.000-07:002014-10-07T11:11:00.258-07:00Middle Eastern Fish Tacos <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6t0YPWdcjUo/U0jBLiLqw_I/AAAAAAAAYQ4/ReWY65qLark/s1600/DSC03461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6t0YPWdcjUo/U0jBLiLqw_I/AAAAAAAAYQ4/ReWY65qLark/s1600/DSC03461.JPG" height="480" width="640" /></a></div>
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Mint, garlic, yogurt, lemon, on crunchy fish with charred bread. Oh yeah. Love this, And by making it at home it's still warm when you eat it.<br />
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This started off as a regular fish taco, but I quickly realized I was subbing out everything except the fish. Upon tasting it, it soon became one of my favorite foods.<br />
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it's basically breaded fish, a garlic-y spicy strained yogurt mix, a cabbage bell pepper mix tossed with lemon mint garlic dressing all on a charred pita.<br />
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Ok there is a major cheat here, frozen breaded tilapia. I'm just never going to be the person that fries much, and frying fish, I leave that up to others,<br />
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So it starts off with charred pita bread. I literally place it directly on an electric burner. This is something my grandfather used to do when heating bread. Ok, so I suppose you could potentially burn the house down, but it's not easy to get these marks without a little risk.<br />
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Place slices of cooked breaded fish on top. </div>
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Top with strained yogurt mixture.<br />
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Top with cabbage mixture.<br />
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Isn't it pretty?<br />
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You can double decker it with another layer of fish.<br />
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Strained yogurt mix<br />
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2 tbsp strained yogurt (this can be bought or made)<br />
juice of half a lemon<br />
1/2 tsp cayenne or to taste<br />
1 clove crush garlic<br />
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Mix all ingredients, taste and adjust, I like to keep it on the spicy side.<br />
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Cabbage mix<br />
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1/3 small head of cabbage sliced<br />
1/2 yellow pepper<br />
1 clove garlic crushed<br />
2 tsp mint<br />
juice of 1 lemon<br />
1 tbsp olive oil<br />
1 tsp salr<br />
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Mix and let sit out on the counter until cabbage is softened. This will keep and get better after a few hours, days.<br />
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Fish Taco<br />
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1 fillet breaded frozen tilapia<br />
strained yogurt mix<br />
cabbage mix<br />
pita breadTamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com1tag:blogger.com,1999:blog-6072457384335026122.post-104396146368747972014-09-22T13:30:00.000-07:002014-09-22T13:30:00.820-07:00Caramelized Peach Cobbler, Sticky and Sweet for a Happy Last Day of Summer Day<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-aZMW_asDmJQ/UlR0xHHGEkI/AAAAAAAAToM/7m_6FEa9Ers/s1600/DSC02738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sticky easy peach cobbler" border="0" src="http://4.bp.blogspot.com/-aZMW_asDmJQ/UlR0xHHGEkI/AAAAAAAAToM/7m_6FEa9Ers/s1600/DSC02738.JPG" height="480" title="Sticky easy peach cobbler" width="640" /></a></div>
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It's been such a long summer, so long it doesn't feel like fall yet. With all this heat the pumpkins in the grocery stores seem really out of place, it feels like the produce section should still be filled with heirloom tomatoes and stone fruit.<br />
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Peach cobbler is one my cousin's favorite desserts, we made one together many years ago, this is based off that recipe, it's sort of gooey, and the caramelized top gets really sticky.<br />
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This can be made with frozen peaches, not as great of course as peak of season peaches, but still awesome.<br />
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I have made this vegan before with coconut oil and almond milk, still turns out great.<br />
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Peach Cobbler<br />
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3 cups sliced peaches (Can be fresh or frozen)<br />
1/4 cup white sugar<br />
1/3 cup brown sugar<br />
2 tsp cinnamon<br />
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8 tbsp butter<br />
1/2 cup white sugar<br />
3/4 cup flour<br />
2 tsp baking powder<br />
3/4 cup milk<br />
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Mix peaches with sugar and cinnamon, let it for around half an hour to release juices and dissolve sugars.<br />
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Set oven to 350.<br />
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Place butter in 9" x 18" pan. Melt in the oven.<br />
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Mix remaining sugar, flour, baking powder, and milk. Pour this mixture on melted butter without mixing.<br />
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Scoop out peaches and place on flour mixture without stirring. Pour sugar and peach juice on top.<br />
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Baking at 350 for around 45 minutes. Serve warm with ice cream sprinkled with a little cinnamon.Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-85869047611668127282014-09-13T11:00:00.000-07:002014-09-13T11:00:01.015-07:00I own a blender Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_nlw9Iwyheg/Ux62pbxYc4I/AAAAAAAATGo/wd_M_ZfNzcI/s1600/DSC02850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Butternut Squash Soup" border="0" src="http://3.bp.blogspot.com/-_nlw9Iwyheg/Ux62pbxYc4I/AAAAAAAATGo/wd_M_ZfNzcI/s1600/DSC02850.JPG" height="474" title="Roasted Butternut Squash Soup" width="640" /></a></div>
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On the list of fairly easy to pull off, this tops the list, it's ground up veg and broth. It can be done with just about any vegetable, but butternut squash is a favorite, which has more to do with the little Italian restaurant I fist had it at, than anything else.<br />
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2 cups cut up butternut squash<br />
1 onion, large chop<br />
i clove garlic, still in the skin<br />
1 tbsp olive oil<br />
salt<br />
pepper<br />
spicy paprika<br />
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4 cups broth<br />
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Place veg on foil lined sheet tray, cover with olive oil and spice, roast at 375 for 20 minutes.<br />
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Place in a blender with some broth and grind up.<br />
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Pour into pot, and heat up, add more broth until you like the consistency.<br />
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Serve warm, the next day is best.<br />
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In the past when I've have fresh sage in the garden, I've fried them up whole and used them as a topping,Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-23105879030104447142014-08-14T11:00:00.000-07:002014-08-14T11:00:02.093-07:00Show Stopping Gluten Free Strawberry Mascarpone Almond Cake, that's a mouthful <div class="separator" style="clear: both; text-align: center;">
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I make a lot of gluten free desserts, but for the most part, I'm not a fan of the whole GF flours, rice is grainy, bean based ones that taste like beans, corn is something I avoid more than wheat. I'm just not happy with a lot of them, so looking back on the good old paleo diet days, I like the nut based ones, and although I have used hazelnut and cashew, I like almond the most. I can buy the meal from TJs, and it doesn't need lesser known additives to work. (Having said that I do use arrowroot for savory applications.)<br />
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I know some people insist on almond flour instead of meal, but the truth is really difference is moisture, meal is larger and therefore more moist, instead of light and fluffy. I'm cool with more moist, I prefer my cakes on the coffee cake side over the spongy and in my opinion less flavorful.<br />
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I like my interior strawberries chopped, it makes for easier slicing, just separate the berries into pretty and eh, and chop the eh.<br />
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Ingredients<br />
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2 pints strawberries<br />
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2 cups almond meal<br />
1 cup sugar<br />
pinch of salt<br />
2 tsp vanilla extract<br />
6 egg whites<br />
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16 oz. mascarpone<br />
3 cups cream<br />
3/4 cup powdered sugar<br />
1 tbsp vanilla extract<br />
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Sliced almonds for decoration<br />
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Draw three different eight inch circles on parchment paper. Turn paper upside down. Cut to fit onto trays. Spray top with a little oil spray.<br />
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Preheat oven to 325 degrees.<br />
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Beat egg whites until soft peaks form, slowly add in vanilla and 3 tbsp sugar. Continue whipping until stiff but not dry peaks form.<br />
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Mix together remaining sugar and almond extract.<br />
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Carefully fold in almond mixture. Try and keep as much body as possible.<br />
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Place 1/3 of the mixture on each circle. Spread towards the edges.<br />
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<br />
Bake for 20 to 30 minutes, until mostly firm and slightly browned. My slow oven took close to 40 minutes.<br />
<br />
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<a href="http://1.bp.blogspot.com/-DY0jsuYEPqE/UlR3elT50HI/AAAAAAAATWo/4kNt5G_FoIs/s1600/DSC02835.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DY0jsuYEPqE/UlR3elT50HI/AAAAAAAATWo/4kNt5G_FoIs/s1600/DSC02835.JPG" height="480" width="640" /></a></div>
<br />
<br />
Cool cakes.<br />
<br />
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<a href="http://4.bp.blogspot.com/-ZydYAyK4tr8/UlR3d7hKubI/AAAAAAAATWw/FXnIswEhETA/s1600/DSC02834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ZydYAyK4tr8/UlR3d7hKubI/AAAAAAAATWw/FXnIswEhETA/s1600/DSC02834.JPG" height="480" width="640" /></a></div>
<br />
<br />
Make cream.<br />
<br />
Combine cream, mascarpone, cream, vanilla, and sugar. Whip a little and taste to see if you need more cream, I tend to like my creams less sweet.<br />
<br />
Whip until stiff, this cream needs to hold up a lot of cake.<br />
<br />
Separate strawberries by half into pretty and less pretty. I like to save the smaller ones. Chop up the less pretty and slice most of the pretty.<br />
<br />
Start layering cake with cake,<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
Then a little cream.<br />
<br />
Fill center with half of chopped strawberries. Leave a little cream rim on the edge.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-IFaDLnvPwVo/UlR3iJ5X1nI/AAAAAAAATWY/YtifrvN4De4/s1600/DSC02837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-IFaDLnvPwVo/UlR3iJ5X1nI/AAAAAAAATWY/YtifrvN4De4/s1600/DSC02837.JPG" height="480" width="640" /></a></div>
<br />
<br />
Top with more cake.<br />
<br />
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<br />
<br />
More cream.<br />
<br />
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<a href="http://4.bp.blogspot.com/-TPJayElSjUQ/UlR3lN9KQuI/AAAAAAAATWI/DuSJh4xGsEU/s1600/DSC02839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TPJayElSjUQ/UlR3lN9KQuI/AAAAAAAATWI/DuSJh4xGsEU/s1600/DSC02839.JPG" height="480" width="640" /></a></div>
<br />
<br />
Then the rest of the chopped berries.<br />
<br />
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<br />
<br />
The last cake layer. Cream the top and sides.<br />
<br />
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<br />
<br />
Top cake with strawberries in an amusing pattern.<br />
<br />
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<br />
<br />
Cover sides with almond slices.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
Serve.Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-7084856891855517622014-07-14T11:00:00.000-07:002014-07-14T11:00:03.206-07:00The best kind of Pasta Salad: Roasted Veg and Feta Penne Salad, For people who find pasta salads bland<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-IRYUgLvQp_4/UlR2rCscWEI/AAAAAAAATbI/38Ba6V2ORps/s1600/DSC02804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Eggplant and Pepper Pasta Salad" border="0" src="http://1.bp.blogspot.com/-IRYUgLvQp_4/UlR2rCscWEI/AAAAAAAATbI/38Ba6V2ORps/s1600/DSC02804.JPG" height="480" title="Roasted Eggplant and Pepper Pasta Salad" width="640" /></a></div>
<br />
I don't like most pasta salads, for such a delicious food, there are so many cold loveless cousins. One if the few exceptions is well frankly the old <a href="http://www.eatingwithzombies.com/2012/04/orzo-spinach-pasta-salad-zombie-version.html">spinach orzo feta salad</a>, the other is this that features roasted veg, more feta and pinenuts. <br />
<br />
1 eggplant, 1 inch pieces<br />
2 bell peppers, 1 inch pieces<br />
1 red onion, large chop<br />
olive oil<br />
salt<br />
pepper<br />
<br />
1 lb Pasta of choice, this is gluten free rice penne, but anything works<br />
<br />
2 tbsp red wine vinegar<br />
2 tbsp olive oil<br />
2 scallions, chopped<br />
1 cup feta<br />
1/3 cup pine nuts, toasted<br />
salt<br />
pepper<br />
chilli flakes<br />
<br />
Turn oven onto 375<br />
Line baking sheet with foil, top with eggplant, peppers, red onion, olive oil, salt and pepper.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-9xVJNSzkYYc/UlR2XbrlmbI/AAAAAAAATcI/6a11rgjKA-Q/s1600/DSC02796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Eggplant and Pepper Pasta Salad" border="0" src="http://4.bp.blogspot.com/-9xVJNSzkYYc/UlR2XbrlmbI/AAAAAAAATcI/6a11rgjKA-Q/s1600/DSC02796.JPG" height="480" title="Roasted Eggplant and Pepper Pasta Salad" width="640" /></a></div>
<br />
Roast for 30 minutes, or until edges are brown. Toss a couple of times while cooking.<br />
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<br />
Combine olive oil, vinegar, salt, pepper and chilli flakes for dressing.<br />
<br />
Cook pasta according to package direction. After draining, pour dressing on hot pasta.<br />
<br />
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<br />
Add in roasted veg.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Top with scallions, broken up feta, and pine nuts.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Serve warm, room temp, cold, anything goes.Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-10052080235965932912014-06-13T11:00:00.000-07:002014-06-13T11:00:00.261-07:00That last bit of Leftover Jam, Raspberry Limeade<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wcy8qXh7GVE/Ux64EQ84CxI/AAAAAAAATTQ/KmtmLlWCF-E/s1600/DSC02964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Leftover Jam Raspberry limeade " border="0" src="http://1.bp.blogspot.com/-wcy8qXh7GVE/Ux64EQ84CxI/AAAAAAAATTQ/KmtmLlWCF-E/s1600/DSC02964.JPG" height="572" title="Leftover Jam Raspberry limeade " width="640" /></a></div>
<br />
No matter how much we scrape, that last bit of jam is almost impossible to get at. Which is fine most of the time, but some jam is expensive, or really great, or just home-made. That's what this was, a little bit of leftover raspberry jam I didn't want the drain to have.<br />
I also dont make simple syrup, I know it's simple, but i've always just dissolved the sugar in the water, it takes a while, and doesn't always work perfectly, but I just can't be bother to cook sugar and water together. Annoys me, always seems to recrystallize. This recipe pleases the other kind of person as well, this is syrup. Only premade.<br />
<br />
Ingredients<br />
Leftover jam<br />
Lime juice<br />
Water<br />
Ice<br />
<br />
So here's the jam<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Here's the lime.<br />
<br />
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<br />
Juice them directly into the jam jar. Put on the lid and shake.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Add water to taste, it will depend on the sweetness and amount of jam of course. Toss in a couple ice cubes, and serve one. (I find trimming the straw prevents it falling out.)<br />
<br />
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<br />Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-47717016080608528792014-05-14T11:00:00.000-07:002014-05-14T11:00:08.158-07:00Icebox Chocolate Mosaic Cake, Pretty and Easy <div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-FZztRvccFsU/UlR0F-3ecLI/AAAAAAAATl0/n-RrO20brHE/s1600/DSC02719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Mosaic Icebox Cake " border="0" src="http://4.bp.blogspot.com/-FZztRvccFsU/UlR0F-3ecLI/AAAAAAAATl0/n-RrO20brHE/s1600/DSC02719.JPG" height="480" title="Chocolate Mosaic Icebox Cake " width="640" /></a></div>
<br />
I have been looking for this recipe for years, literally. Problem was the name I had for it didn't match anything out there in English. Turns out it's originally made more by Turks than Greek often under a completely different name.<br />
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<a href="http://2.bp.blogspot.com/-mBnekFUK1OQ/UlRzzHsioqI/AAAAAAAATks/tlCy5FoVqWg/s1600/DSC02710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Mosaic Icebox Cake " border="0" src="http://2.bp.blogspot.com/-mBnekFUK1OQ/UlRzzHsioqI/AAAAAAAATks/tlCy5FoVqWg/s1600/DSC02710.JPG" height="480" title="Chocolate Mosaic Icebox Cake " width="640" /></a></div>
<br />
I have a particular love of refrigerator cakes, but this like many others involves some raw egg. Which is rather taboo in the US, If you're a little worried, buy pasteurised eggs. If you're really worried, try subbing out some canned concentrated milk instead, and of course don't add additional sugar.<br />
<br />
Ingredients<br />
<br />
1 packet buttery cookies<br />
1/2 cup butter, room temp<br />
2 tbsp cocoa<br />
2 eggs<br />
2 tbsp sugar<br />
2 tbsp orange juice (or orange liquor of choice)<br />
<br />
The cookies should be like Petit Beurres, but something similar works, like what I used. <br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Break them up a bit, you will be making smallish slices so nothing big will be served, and nothing is worse than lots of little crumbs.<br />
<br />
Mix eggs and sugar together until light in color.<br />
<br />
Add in butter, cocoa, and orange juice.<br />
<br />
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<br />
Add in cookies, mix by hand.<br />
<br />
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<br />
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<br />
Pour into plastic wrapped lined dishes. Make sure the plastic wrap is long enough to wrap around the entire thing.<br />
<br />
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<br />
Push down to flatten bottom and make sure it's filled everywhere.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Refrigerate 8 hours or overnight. Unwrap the bottom. Place serving dish upside down on top. Holding mold and plate, flip.<br />
<br />
Remove mold and plastic wrap.<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="http://2.bp.blogspot.com/-Kh0BmKiUk5U/UlRzwGwqjMI/AAAAAAAATkc/5VNnYXNr_T0/s1600/DSC02708.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Chocolate Mosaic Icebox Cake " border="0" src="http://2.bp.blogspot.com/-Kh0BmKiUk5U/UlRzwGwqjMI/AAAAAAAATkc/5VNnYXNr_T0/s1600/DSC02708.JPG" height="480" title="Chocolate Mosaic Icebox Cake " width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Mosaic Icebox Cake </td></tr>
</tbody></table>
<br />
Trim the end to have the pretty side view.Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-14085527883031255812014-05-08T11:00:00.000-07:002014-12-09T17:05:39.445-08:00This is not a French Omelettle: the wrong way to make a good Omelettes with Gruyère and chives <div class="separator" style="clear: both; text-align: center;">
</div>
<br>
For such a simple dish there are so many strong opinions when it comes to omelettes. Mine are in many opinions, very wrong.<br>
<br>
Here's how<br>
<br>
I barely beat my eggs, I want eggy flavor, not foamy flavor, foam'a place at breakfast is the coffee<br>
<br>
I lighten my eggs not with milk or water, but egg whites. It improves the fluffiness with extra protein.<br>
<br>
I cook my omelette on both sides. I personally like my whites cooked through, So be it, everyone is getting cooked.<br>
<br>
I like a bit of color. If I'm cooking through, I might as well get the flavor of browning.<br>
<br>
I serve folded over once. Ok so the three fold is probably more preference than anything else, but I like the even distribution of cheese the single fold seems to do better with.<br>
<br>
<a href="http://www.eatingwithzombies.com/2014/05/this-is-not-french-omelettle-wrong-way.html#more">Read more »</a>Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-38881398199787251662014-04-25T11:00:00.001-07:002020-09-23T19:32:29.592-07:00What to do with one can of Kidney beans, kidney beans with dillSometimes you want something warm and comforting and easy and quick, and once in a while not cheesy, and you have like this one can of kidney beans just sitting there. This fits the bill, this started it's life as my mom's replacement for the Persian dish ghormeh sabzi, which is green stew with lots of herbs, some meat and kidneys, it's all about time and chopping. It doesn't have that sour/bitterness though, so it's really fair to call it a mock version.<br>
<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Aj70GGOimnU/UlRyp_4hSqI/AAAAAAAAYOI/JzAGWNeMP6c/s1600/DSC02676.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Quick kidney beans with dill" border="0" height="480" src="http://3.bp.blogspot.com/-Aj70GGOimnU/UlRyp_4hSqI/AAAAAAAAYOI/JzAGWNeMP6c/s1600/DSC02676.JPG" title="Quick kidney beans with dill" width="640"></a></div>
<br>
You do have to like dill, quite a lot actually, but assuming you do, most the work comes from chopping an onion and opening a can,<br>
<br>
<a href="http://www.eatingwithzombies.com/2014/04/quick-bites-kidney-beans-with-dill.html#more">Read more »</a>Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-89588608922425935722014-04-14T11:00:00.000-07:002014-04-14T11:00:05.387-07:00Veggie Gratin using up what's hanging out at home <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-H5UdtyzoSTU/Ux636t9UMWI/AAAAAAAATRI/zKhkqiINFVs/s1600/DSC02946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetable Gratin with Eggplant, Zucchini, Potato, and Ricotta Sauce" border="0" src="http://2.bp.blogspot.com/-H5UdtyzoSTU/Ux636t9UMWI/AAAAAAAATRI/zKhkqiINFVs/s1600/DSC02946.JPG" height="466" title="Vegetable Gratin with Eggplant, Zucchini, Potato, and Ricotta Sauce" width="640" /></a></div>
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So sometimes I'm a vegetarian, not always, I do like meat, for the most part, there exceptions, but sometimes the whole environmental impact of a meat based diet gets to me and I go off it. It's fine for the first few weeks, but eventually I'll start thinking about something meaty. Sometimes it means the end of vegetarianism, and sometimes it means creating a meat-free version. This was supposed to be meatless moussaka, but white sauce is actual work and ricotta based toppings are not, so, here we are, a great way of using up veggies. Sub out anything that does well precooked in oven.<br />
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Ingredients<br />
<br />
1 eggplant, sliced thin<br />
2 zucchinis, sliced<br />
1 lb potatoes, peeled and sliced<br />
Olive oil<br />
Salt<br />
Pepper<br />
<br />
1 cup Tomato sauce<br />
1/2 cup Shredded Gruyere cheese mix<br />
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Sauce<br />
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1 cup ricotta<br />
1 cup milk<br />
2 eggs<br />
1/3 cup parmesan <br />
salt<br />
pepper<br />
<br />
Extra parmesan for topping<br />
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Preheat oven to 400<br />
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Lay eggplant and zucchini out on a sheet pan, drizzle with oil, salt and pepper. Cook for 10 minutes, flip and cook for 10 more minutes.<br />
Lay evenly in a baking pan.<br />
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Top with tomato sauce<br />
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<a href="http://2.bp.blogspot.com/-uCLNrZf0VTk/Ux634jKQXxI/AAAAAAAATQw/ujaS3Uzjc6o/s1600/DSC02943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uCLNrZf0VTk/Ux634jKQXxI/AAAAAAAATQw/ujaS3Uzjc6o/s1600/DSC02943.JPG" height="480" width="640" /></a></div>
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Lay potatoes on sheet pan, drizzle with olive oil, salt and pepper. Cook for 10 minutes, flip over and cook ten more minutes, Lay on the Eggplant and zucchini. Reduce oven to 350.<br />
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<a href="http://4.bp.blogspot.com/-qD-dO4rTSio/Ux635LbtNeI/AAAAAAAATQ4/O1gqrmmKdIY/s1600/DSC02944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qD-dO4rTSio/Ux635LbtNeI/AAAAAAAATQ4/O1gqrmmKdIY/s1600/DSC02944.JPG" height="480" width="640" /></a></div>
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Sprinkle with gruyere.<br />
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Mix together white sauce ingredients, spread on top of gruyere. Top with a little extra parm.<br />
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Bake in 350 oven for 30 minutes or until nicely browned,<br />
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<br />Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-4926621962229587452014-04-10T11:00:00.000-07:002014-04-10T11:00:03.663-07:00Best Ever Gluten Free Pancake Mix So we're not really 100% gluten-free, it sort of comes and goes, but from years of this erratic behavior we have held onto a few products that the gluten free alternative is just ever-present. There are two meals in particular where the wheat content is high enough to put us to sleep, one is pasta, I'll get to that one day. The other is pancakes.<br />
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<a href="http://2.bp.blogspot.com/-a_sQcGq8CFs/UzIdprDVG4I/AAAAAAAAXa8/h9A0IeHDKPc/s1600/DSC03324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Best gluten free pancake mix" border="0" src="http://2.bp.blogspot.com/-a_sQcGq8CFs/UzIdprDVG4I/AAAAAAAAXa8/h9A0IeHDKPc/s1600/DSC03324.JPG" height="640" title="Best gluten free pancake mix" width="480" /></a></div>
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We tried a few brands available at regular grocery stores, while ok, they were not comparable to the really thing. Homemade from scratch buttermilk pancakes is what were used to, although we do use <a href="http://www.amazon.com/One-Sweet-Cream-Buttermilk-Powder/dp/B0013JK0O8/ref=sr_1_6?ie=UTF8&qid=1395785792&sr=8-6&keywords=buttermilk">this kind of buttermilk</a>, I suppose I lose points for that, but it is good, and once opened is store in the fridge much longer than the wet stuff.<br />
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<a href="http://3.bp.blogspot.com/-wSGR2BtXIA4/UzIdiWTYCzI/AAAAAAAAXbk/bpn3xQpYOcM/s1600/DSC03319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Best gluten free pancake mix" border="0" src="http://3.bp.blogspot.com/-wSGR2BtXIA4/UzIdiWTYCzI/AAAAAAAAXbk/bpn3xQpYOcM/s1600/DSC03319.JPG" height="480" title="Best gluten free pancake mix" width="640" /></a></div>
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Anyhow pancakes, I finally gave in and decided that I had to risk the bulk order of the interweb. I crossed my fingers, hit checkout and ended with this <a href="http://www.amazon.com/Pamelas-Products-Baking-Pancake-3-5-Ounce/dp/B004VIPX8Q/ref=sr_1_13?ie=UTF8&qid=1395939160&sr=8-13&keywords=gluten+free+pancake+mix">awesome pancake mix</a>. It doesn't taste gluten free, which may be the highest compliment a GF product can get, or healthy (though they are pancakes, so unless you go for the just eggs and banana route, how healthy can they be?)<br />
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One of the best bits is that like all mixes it can take add ins easily. I've done salted banana caramel pancakes, and extra lemon-y poppy seed pancakes, and of course blueberry and chocolate chip.<br />
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Having said that package instructions work great as well<br />
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and flip<br />
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Serve.<br />
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<a href="http://4.bp.blogspot.com/-LP5n5DubPPs/UzIda0wQNHI/AAAAAAAAWug/cwhqEGJ0JpA/s1600/DSC03316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Best gluten free pancake mix" border="0" src="http://4.bp.blogspot.com/-LP5n5DubPPs/UzIda0wQNHI/AAAAAAAAWug/cwhqEGJ0JpA/s1600/DSC03316.JPG" height="480" title="Best gluten free pancake mix" width="640" /></a></div>
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<br />Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-37208622717146674302014-03-28T11:00:00.000-07:002014-03-28T11:00:03.219-07:00Quick Snack Attack: Cucumber Bites<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-DebOCYeNX0Y/UzTHOGJ-DtI/AAAAAAAAXlA/M9BRLLD2Nys/s1600/DSC03440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fancy Cucumber cheese sandwich in baguette with chevre and swiss " border="0" src="http://4.bp.blogspot.com/-DebOCYeNX0Y/UzTHOGJ-DtI/AAAAAAAAXlA/M9BRLLD2Nys/s1600/DSC03440.JPG" height="438" title="Fancy Cucumber cheese sandwich in baguette " width="640"></a></div>
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Sometimes you feel like something simple, a fresh piece of bread inspires much.<br>
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Start the morning off right, with a quick cucumber bite.<br>
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One firm cheese<br>
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One soft.<br>
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A few slices of English.<br>
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Don't forget the salt, maybe pepper.<br>
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All on piece of fancy fresh bread makes everything better.<br>
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<a href="http://www.eatingwithzombies.com/2014/03/quick-snack-attack-cucumber-bites.html#more">Read more »</a>Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-75121316940482625912014-03-20T11:00:00.000-07:002014-03-27T09:31:21.697-07:00The Improved Egg Salad Sandwich <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2Ly5v4hJdOg/UydEtn9ThzI/AAAAAAAAVfs/hkUVQT_vkGA/s1600/DSC02982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Improved Egg Salad Sandwich with sprouts " border="0" src="http://1.bp.blogspot.com/-2Ly5v4hJdOg/UydEtn9ThzI/AAAAAAAAVfs/hkUVQT_vkGA/s1600/DSC02982.JPG" height="400" title="Improved Egg Salad Sandwich with sprouts " width="640"></a></div>
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Happy Spring!<br>
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I was in Wales in October, and while for the most part had pretty good food, there was this one egg salad sandwich in Cardiff that was absolutely not my thing. No texture, bland, and way too much mayo, completely disappointing, now having said that I have had many a similar sandwich in delis in the US, and the solution is absolutely not the tuna salad route of celery, after all the gentle nature of eggs can't take that much crunch, so the solution below is alfalfa sprouts.<br>
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<a href="http://1.bp.blogspot.com/-xV2PlNJ3ri8/UydEwttCBDI/AAAAAAAAVgc/znj-C_J49t8/s1600/DSC02988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Improved Egg Salad Sandwich with sprouts " border="0" src="http://1.bp.blogspot.com/-xV2PlNJ3ri8/UydEwttCBDI/AAAAAAAAVgc/znj-C_J49t8/s1600/DSC02988.JPG" height="480" title="Improved Egg Salad Sandwich with sprouts " width="640"></a></div>
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Even though I didn't want the crunch of celery, the flavor helped brighten it up in the form of celery salt. I also prefer to use mustard powder to avoid the extra vinegar, there already is a little acid in mayo, and I don't want it taking over.<br>
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<a href="http://www.eatingwithzombies.com/2014/03/the-improved-egg-salad-sandwich.html#more">Read more »</a>Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-46226594860335158902014-03-17T13:15:00.000-07:002014-03-27T09:33:48.210-07:00Irish Soda Bread with Whiskey Soaked Raisins <div class="separator" style="clear: both; text-align: center;">
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I think this is the first time I've been organised enough to make something for St. Patrick's Day in this to post. I was trying to create something with a rainbow, but then came across the idea of soaking the raisins in whiskey idea, and all was lost. I knew I was going to be making this.<br>
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And then things took a turn towards the let's also make, I ended up with a mini batch of blueberry jam, and a little whiskey butter for the spreading, but I'll go into those later, First Irish Soda Bread, </div>
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So traditionally made with only four ingredients, I believe flour, baking soda, buttermilk and butter, (or maybe salt?), today's version is completely Americanised. </div>
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</div><a href="http://www.eatingwithzombies.com/2014/03/irish-soda-bread-with-whiskey-soaked.html#more">Read more »</a>Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-5737842684656825852014-03-14T11:00:00.000-07:002014-03-14T11:00:01.655-07:00Plum Crumb Coffee Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Re5iv1_NXzY/Ugv0QQwSrsI/AAAAAAAATt0/1_J8hZEkmr4/s1600/DSC02623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="plum crumb cake" border="0" src="http://3.bp.blogspot.com/-Re5iv1_NXzY/Ugv0QQwSrsI/AAAAAAAATt0/1_J8hZEkmr4/s1600/DSC02623.JPG" height="588" title="plum crumb cinnamon almond coffee cake" width="640" /></a></div>
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Of all the fruit to bake with, plums may be the most breath-taking. I always make some version of this German cake called Zwetschgendatschi. (Has anyone ever typed that word in, and not copy + pasted it?)<br />
This is the current favorite recipe, you can of course take the almond extract out, if it's not your thing, my sister would prefer I did, but I love the pairing of almond and fruit.<br />
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Ingredients<br />
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Cake:<br />
<br />
1/2 cup butter, room temp<br />
1/3 cup sugar<br />
1/2 tsp vanilla<br />
1/2 tsp almond extract<br />
1 egg<br />
1 cup flour<br />
1 tsp baking powder<br />
<br />
1 tsp cinnamon<br />
1 tbsp sugar *depending on sweetness of plums<br />
2 cups plums, pitted and sliced<br />
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Topping<br />
<br />
6 tbsp butter, room temp<br />
3/4 cup flour<br />
1/4 cup sugar<br />
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Mix sugar and butter until creamed.<br />
Add extracts and egg.<br />
Add flour and baking powder<br />
Place in a greased cake pan.<br />
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Top with plums,<br />
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Top with sugar and cinnamon.<br />
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Mix together topping ingredients.<br />
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Top cake.<br />
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Bake at 375 for 30 minutes, or until pierced knife is clear.<br />
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<br />Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-47799610234559051922013-10-03T11:00:00.000-07:002013-10-03T11:00:06.212-07:00The Fall Time's for Three Stingy Apples Cake <div class="separator" style="clear: both; text-align: center;">
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I love pie, especially apple pie, there is nothing else quite like it, but, it takes up a lot of apples. six even seven, and I rather hoard my apples, and to be honest, peeling six takes too long for me. I lost a good peeler in a pile of apple peels once. Never got over it. With this cake, and it's a stingy three apples, I have four left, see in the background those beautiful Galas (that were replace a few days later with Pink Ladies, I am a multi-colored apple person. The greens are sour and the reds are soft, and once cut mere seconds from browning.)<br />
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My mother used to make an apple cake, she loved it, and she did lay out the apples nice and pretty like with this one, there are very few exposed apple baked goods I like, the apples usually look dried, sort of pale and poorly. <br />
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Three Apple Cake<br />
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3 apples, peeled and sliced<br />
2 tsp cinnamon<br />
2 tbsp sugar<br />
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1 1/2 cups flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
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1/2 cup oil<br />
1 cup sugar<br />
2 tbsp lime juice (or lemon)<br />
1 tsp vanilla<br />
2 eggs<br />
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1/2 cup walnuts, chopped<br />
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Heat oven to 350.<br />
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Mix apples with sugar and cinnamon in a small bowl and let them hang out, so the juices run a little.<br />
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Shift dry ingredients.<br />
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In a mixer, mix oil and sugar. Add lime juice, (or lemon if that's what you have on hand, or anything else that's acidic, you need something for the baking powder to react with.) Add vanilla and eggs.<br />
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Add dry ingredients to the wet and mix until incorporated.<br />
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Grease a small bundt pan (or a large one that you wont fully use.)<br />
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Add half the dough, then half the apples (the uglier slices go here)<br />
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Then add all the walnuts<br />
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Then the rest of the dough and lay out the walnuts.<br />
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They shouldn't sink.<br />
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Pour any remaining juices over the top, helps bring out the color.<br />
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Bake at 350 for around 50 minutes, (My slow oven on 365 needed a little over an hour, you learn to live with what you have.)<br />
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Wait until it cools to flip it out, helps prevent cracks where the inner layer of apple lies.<br />
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This is one of those cakes that just makes you think, yup I'm home. There's something about fall produce that does that.<br />
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<br />Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0tag:blogger.com,1999:blog-6072457384335026122.post-52775517411891672582013-04-07T13:50:00.001-07:002013-04-07T13:50:09.682-07:00The Kidney, the White, and the Edamame, A New Three Bean Salad<div class="separator" style="clear: both; text-align: center;">
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So I needed to take something to a potluck, and three eban salad is both easy to put together, and travels pretty well. Although I did break out my chilled travel bowl so it would make it there, and not need the fridge. It's pretty cool., literally, <a href="http://www.amazon.com/Cup-Freezable-Serving-Bowl-Lid/dp/B0057PC8O4/ref=sr_1_fkmr0_3?ie=UTF8&qid=1365367603&sr=8-3-fkmr0&keywords=travel+chilled+bowl">Take a look</a>.<br />
This altered recipe all started because I don't like green beans, not really, but I still wanted something green, and it should be a bean, edamame just seemed like a good choice.<br />
Now, since we're talking about beans, there's also the not so pleasant subtopic of the gas it creates. There are two basic schools of thought on how to deal with, the sugar route and the cumin route. Pretty much every 3 bean salad recipe goes for sugar, except this one. Cumin, to make up for the lack of sweetness, I threw in a little corn.<br />
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To make the salad, combine.<br />
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1 1/2 cups edamame, shelled<br />
1 can white beans<br />
1 can kidney beans<br />
2 stalks celery, chopped<br />
1 cup corn kernals<br />
1 cup cilantro, chopped<br />
1/2 red onion chopped<br />
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Dressing<br />
2 tbsp lime juice<br />
2 tbsp olive oil<br />
1 tsp cumin<br />
salt and pepper<br />
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You can dress this salad early, the celery will stand up well enough to last a couple of days.<br />
Serving tip: I usually place the dressing at the bottom of the bowl and miz when ready to serce.Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com1tag:blogger.com,1999:blog-6072457384335026122.post-61503925317377698082013-04-01T00:24:00.001-07:002014-04-15T15:26:49.118-07:00Happy Easter Zombie Bunnies <div class="separator" style="clear: both; text-align: center;">
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Happy Easter everyone. I thought I would share a few photos from around the house, since it was all festive for the occasion. These are the chocolate eggs, chocolate rabbit, and oh so cute <a href="http://www.amazon.com/Lindt-Chocolate-Carrots-4-Count/dp/B00B96KLCQ/ref=sr_1_1?ie=UTF8&qid=1364800086&sr=8-1&keywords=chocolate+carrot">chocolate carrots</a> I "found" on Amazon.<br />
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These are the real eggs. The lighter colored ones are "marbled eggs" what we do is color the eggs a base color, and then a little oil to all the colors and redye. The oil sticks to part of the shell and gives this multi-colored look. It's something my mom read in Martha Stewart Living years and years ago. Here's a <a href="http://www.eatingwithzombies.com/2012/04/for-creative-zombie-marbled-colored.html">link to last year's blog entry</a>.<br />
The really really dark egg, which I have been trying to get to happen forever, is actually a brown egg in old regular food coloring dye. That's it, the great secret, brown eggs can be colored deep dark beautiful colors. So now you know as well.<br />
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I also sprouted some lentils, I started late, I was out of the green lentils, so they didn't quite make it in time. I'm planning on planting some, seeing what happens. All you have to do to get these to sprout, is wet a paper towel, place in a bowl top with some lentils and wet a little every day. It takes around a week and a half for a decent, edible growth. Then you can place them in sandwiches or just plant them in the garden, 4 inches apart. Probably shouldn't plant quite this many.<br />
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We spend all this time every xmas setting up a tree, and then for easter we hang things on the ficus. So much simpler...<br />
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And here it is, the picture of the bread, choreg, I did in fact make them, they are basically finished we have one left, it was a pretty good year, if I do say so myself. You can check out the r<a href="http://www.eatingwithzombies.com/2012/04/easter-bread-for-zombies-warning-you.html">ecipe for them here</a>.Tamar Varthttp://www.blogger.com/profile/03687152709315265670noreply@blogger.com0