tag:blogger.com,1999:blog-629983203341490372024-03-14T00:42:19.983-04:00The Tiny SkilletHave some fun and try something new!!tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.comBlogger340125tag:blogger.com,1999:blog-62998320334149037.post-83461325388395570982015-03-07T14:00:00.000-05:002015-03-07T13:57:31.871-05:00Grilled Pork Chops<div dir="ltr" style="text-align: left;" trbidi="on">
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I do love to grill, and now that I have my dad's little Weber gas grill it does make it easy to fire it up any weeknight for a quick meal. I picked up a package of boneless center cut pork loin chops from Costco...so it was a big package and they were cut pretty thick. The last time I grilled chops I had the bone-in which tasted great, but a little hard to eat. So I went with the boneless, but I didn't want them to dry out so I tried using a marinade and I was very happy with the out come.<br />
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The marinade:<br />
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<ul style="text-align: left;">
<li>1/4 cup oil ( I used rice bran oil, but you can use olive oil)</li>
<li>3 tablespoons low sodium soy sauce ( I checked many labels)</li>
<li>2 tablespoons balsamic vinegar (I used white balsamic)</li>
<li> 2 teaspoons herb de provence</li>
<li> 1 teaspoon your favorite grill seasoning </li>
</ul>
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Mix it all up in a large plastic sealed type bag, and add the chops. Marinate for 3 - 6 hours in the refrigerator. <br />
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Heat up the grill and cook 6-9 minutes per side depending on how thick they are. I started out with a hot grill, got some good grill marks, then quarter turned to get another grill mark. Then turned it down to med heat and put the lid down. Flipped and finished cooking until done...they should feel firm or you can check the temp 145 - 150 degrees.<br />
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Remove from grill and let them rest under a foil tent for 5-7 minutes. Or turn the oven on for a minute and then off and let them rest there until everything else is ready to go!<br />
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They were very moist and tender, and I was happy with them. The flavor of the marinade was spot on perfect, and this recipe is a keeper. I cooked up the whole package and threw some in the freezer, and took one for lunch the next day. They warmed up nice and tasty in the microwave. From the freezer I put the in a dry frying pan and covered it until warmed. They would be great for breakfast too!</div>
tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com1tag:blogger.com,1999:blog-62998320334149037.post-76299480598501097332014-06-20T13:30:00.000-04:002016-05-28T11:36:24.600-04:00Tomato and Cheddar Grits<div dir="ltr" style="text-align: left;" trbidi="on">
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We do enjoy grits at our house. It's kind of like a blank canvas that you can add so many things to What ever you like, or have on hand. So as always here is just one version that I made and enjoyed, then you can make it the way you like it.<br />
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<b>Tomato and Cheddar Grits</b><br />
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<ul style="text-align: left;">
<li><b> </b>1 1/4 cup grits</li>
<li> 2 cups water</li>
<li>2 cups milk</li>
<li>1 cup marinara sauce</li>
<li>2 tablespoons butter</li>
<li>1 teaspoon garlic bread seasoning</li>
<li>2 teaspoons worcestershire sauce</li>
<li>dashes of your favorite hot sauce (I used Peri Peri hot sauce)</li>
<li>1 cup cheddar cheese</li>
</ul>
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Heat up the water, milk and butter to a simmer, add the marinara sauce, worcestershire sauce and seasoning. Slowly add the grits while you are stirring so you won't get any lumps. Continue to cook on a low heat until it thickens. I like mine a little thinner, but if you like thick grits you can use 1 cup grits to 3 cups liquid (water/milk).<br />
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When it thickens add the cheese until it melts and salt and pepper to taste. Serve warm, I garnished with some asiago shavings. Remember to rinse off the spoon before it dries and gums on the spoon!<br />
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This was very good with a fried egg. It reminded me of the <a href="http://www.tinyskillet.com/2010/01/rum-tum-tiddy.html">Rum Tums</a> we always eat at Christmas time. When you refrigerate the leftovers it become quite thick, I just fry it up in a pan, if you like it like polenta, you need to make it with less milk, and have a thicker grits to begin with. Then cut it in squares and fry it up. Yum!</div>
tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com9tag:blogger.com,1999:blog-62998320334149037.post-65655385415717633152014-06-11T12:15:00.000-04:002014-06-11T12:13:04.941-04:00Hash Brown Potato Cups<div dir="ltr" style="text-align: left;" trbidi="on">
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Let's face it, anything in muffin tins or individual cups are more fun! These hash brown cups are so versatile you can make them the way you like it. I added spinach and small diced tomatoes to mine. Here is the guideline of ingredients and method...of course do what works for you.</div>
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<ul style="text-align: left;">
<li>1 20 oz bag of refrigerated shredded hash browns, (or 3 cups shredded potatoes, or frozen hash browns thawed)</li>
<li>1/2 cup parmesan cheese, (or more to taste)</li>
<li>2 eggs beaten</li>
<li>1 cup fresh spinach, then I shredded it</li>
<li>1 small tomato, diced </li>
<li>1 tsp seasoning (I use a Tuscany blend, Costco's Organic No-Salt Seasoning is good for this too)</li>
<li>salt and pepper to taste</li>
<li>Cheddar cheese (to top after it bakes) </li>
<li>Now here is where you can use what you like...a little spicy add some red pepper flakes, or add some green onions, onions, or onion powder....or sausage! Chopped chives or any fresh herbs for garnish.</li>
</ul>
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Preheat the oven to 400°F. Prepare a 12 cup muffin tin with cooking spray. <br />
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Mix all the ingredients in a large mixing bowl. Press into the prepared muffin tins. If you are adding a lot of toppings or an egg save some room for that. If adding and egg you can crack an egg and add it to the top before baking.</div>
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Bake for 25-30 minutes until golden brown.<br />
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Remove from the oven and add some cheddar cheese and place it back in the oven until the cheese melts and is bubbly.<br />
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Remove from the oven and let them rest a little. Slide a knife around the edges to make sure they will come out of the tins. <br />
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Top with your choice of topping, bacon, scrambled eggs, sour cream, chives....we actually liked them like this...except my daughter who puts sour cream on everything!</div>
tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com5tag:blogger.com,1999:blog-62998320334149037.post-58886829320658966112013-09-07T11:18:00.000-04:002016-05-28T11:38:57.553-04:00Baked Gnocchi<div dir="ltr" style="text-align: left;" trbidi="on">
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Even though it is still very warm here in Florida, there is nothing better than a baked comfort dish. We often do a quick stove-top gorgonzola gnocchi which is great, but this one really hit the spot. Using what I had on hand, fresh tomatoes and greens...that does seem to be a common thread with me...and cotija and fresh asiago cheese (I know that's strange but it's what I had). If you want it more saucy you can add tinned chopped tomatoes.<br />
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<div style="text-align: left;">
<b>Baked Gnocchi with Tomato and Spinach</b></div>
<ul style="text-align: left;">
<li><div style="text-align: left;">
1 package gnocchi (500g)</div>
</li>
<li><div style="text-align: left;">
1 teaspoon herbs (you can use Italian I use Penzey's <span style="font-family: "verdana"; font-size: x-small;">Parisien Bonnes Herbes </span>)</div>
</li>
<li><div style="text-align: left;">
1 tomato diced</div>
</li>
<li><div style="text-align: left;">
1 teaspoon smoked paprika</div>
</li>
<li><div style="text-align: left;">
2 chopped garlic cloves (or garlic seasoning)</div>
</li>
<li><div style="text-align: left;">
3 tablespoons grated cotija (or Parmesan)</div>
</li>
<li><div style="text-align: left;">
1 tablespoons tomato paste or 2 T tomato sauce if that is what you have </div>
</li>
<li><div style="text-align: left;">
1/2 teaspoon sugar</div>
</li>
<li><div style="text-align: left;">
3 or 4 tablespoons cream/yogurt</div>
</li>
<li><div style="text-align: left;">
large handful fresh spinach, chopped (or chopped frozen) </div>
</li>
<li><div style="text-align: left;">
salt & pepper to taste </div>
</li>
<li><div style="text-align: left;">
4 oz mozzarella, sliced </div>
</li>
</ul>
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<b>Method:</b></div>
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Cook the gnocchi according to the directions on the package. In the meantime, make the sauce, in a sauce pan add a little oil, heat it and add the garlic and paprika and cook for 30 seconds, then add all of the tomatoes and the sugar, allow to simmer for 5 minutes. Remove the pan from the heat and stir in the cream/yogurt, spinach and seasoning. When the gnocchi is floating at the top remove with a slotted spoon and add to the sauce, stir in the cotija/parmesan cheese...transfer to a baking top with the mozzarella. Bake for 10 to 15 minutes until the mozzarella is melted and golden. Remove from the oven and allow to rest for 5 minutes before serving.
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Of course you can add bacon or mushrooms or kale or cilantro, or any kind of cheese you like...to make it your own. I have just started using gnocchi, and my daughter just loves it enough so she will prepare it herself! Now I will have to have her make the gnocchi from scratch!</div>
tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com14tag:blogger.com,1999:blog-62998320334149037.post-92144607956496236852013-07-26T09:15:00.001-04:002016-05-28T11:38:46.022-04:00Greek Orzo Pasta Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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I originally posted this so long ago on my first blog Aqua Sunday. I make this all the time to bring to gatherings and everyone asks for the recipe, my daughter's school just says "you'll bring your orzo salad right?" well yesterday I told my sister that it was on my blog when she asked for the recipe and she said she couldn't find it...oops wrong blog, so I moved it hereto my food blog where it belongs.<br />
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I first bought something like this at the Granary in their deli area. All I had was a list of ingredients, but I liked it because it had lemon juice instead of vinegar. It was a really nice pasta salad so I added a few other ingredients and tweaked it a bit the way I liked it. I do make a similar salad using Quinoa I sometimes add tomatoes to that. So feel free to do the same thing add what you like. <br />
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It's nice for a light summer lunch or a side dish. Again I had to measure when I made it, usually I just toss the ingredients in. So here it goes.</div>
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<div>
<b>Greek Orzo Pasta Salad</b> </div>
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<div>
1 C orzo (uncooked) cooked per package directions</div>
<div>
1/4 C Greek Olive Oil (you don't have to use Greek olive oil, but you should try it. it's great).</div>
<div>
2 T lemon juice </div>
<div>
1 1/2 tsp marjoram (or you can use oregano)</div>
<div>
1/2 tsp mint</div>
<div>
1 clove garlic minced (or granulated garlic works really nice here)</div>
<div>
1/2 cup spinach leaves chiffonade</div>
<div>
1 2.25oz can sliced black olives (or 2oz Greek olives, sliced)</div>
<div>
4 oz Feta Cheese</div>
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sea salt and fresh ground pepper</div>
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<div>
Feel free to add grape tomatoes, or cucumbers if that is what you like.</div>
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Set cooked orzo aside and let it cool some. In another bowl whisk olive oil, lemon juice and herbs. Toss with remaining ingredients, end with salt and pepper. Let cool in refrigerator for about 2 hours.<br />
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Quick, easy and tasty!<br />
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<i>(Karen it's on my blog now! Sorry for the delay!)</i></div>
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com15tag:blogger.com,1999:blog-62998320334149037.post-61782116432189378722013-07-16T13:47:00.000-04:002016-05-28T11:35:58.065-04:00Ginger Mango Boba or Bubble Tea - and some vintage finds<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana"; font-size: x-small;"></span><br />
<span style="font-family: "verdana";">Bubble tea or boba is such a fun drink. We bought some at a Vietnamese store next to my husband's shop, it was good but they made it with the powder flavors and it just tasted so artificial. So time to make it at home with fresh ...or frozen fruit.</span><br />
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I found some of the large tapioca pearls at the same Asian store, I have some black ones too. I couldn't find anything but the quick-ready in 5 minutes ones. <br />
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Cook them in boiling water and then pour honey or sprinkle with brown sugar, stir and let them cool. I cooked 1/2 cup in 2-3 cups water. Let the water boil first then add the tapioca pearls, cook according to the directions or for 15 minutes then turn off the heat and let set for 15 minutes, then drain, sprinkle and cool until ready to use.<br />
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<ul style="text-align: left;">
<li>1 cup water</li>
<li>1 cup crushed ice</li>
<li> 1-2 tea bags (green or black tea)</li>
<li>3 pieces or peeled and cut ginger</li>
<li>honey or sugar to taste</li>
<li>1 cup milk (coconut, almond, sweetened condensed, any milk you like) to taste</li>
<li>1/2 cup mango puree, or any fruit nectar that you like ( I should of used more)</li>
<li>2-3 tablespoons of cooked cooled tapioca pearls</li>
</ul>
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In a sauce pan heat up the water and add the ginger and let it cook for about 10 minutes...add the tea bags and if using sugar add it now so it will dissolve...let steep until tea is nice and strong and sugar dissolved, if using honey add it after the tea is strong and turn off the heat so honey is not cooked just dissolved. If using sweetened condensed milk add it to the warm tea mix so it will melt a little. Remove the tea bags and ginger pieces and let cool some before combining.<br />
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Combine all the ingredients in a cocktail shaker (I added the pearls last) or just mix it all up really good add the pearls and serve with a fat milk shake straw so you can suck up all those yummy, soft, chewy tapioca pearls...and enjoy.<br />
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com21tag:blogger.com,1999:blog-62998320334149037.post-17684216178362439212013-06-15T11:30:00.000-04:002017-12-09T15:33:08.631-05:00Buffalo Chicken Dip<div dir="ltr" style="text-align: left;" trbidi="on">
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I have been enjoying all of the Buffalo chicken items the restaurants are offering now. I first had this dip at a place we went to for my work Christmas gathering the year before last. Served piping hot with melted cheese over the top, big crisp tortilla chips to dig into it with. yum!<br />
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You know I have to make my own...plus my family (mostly my daughter) loves to eat it up too.<br />
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So basically this is what I did to create my version.<br />
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Nothing is exact but I'll give you about what I used.<br />
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<ul style="text-align: left;">
<li>1 1/2 cup cooked chicken (rotisserie chicken would work great)</li>
<li>1 8 oz package of cream cheese (softened at room temperature)</li>
<li>1/2 cup ranch or blue cheese dressing (I added some ranch dressing powder)</li>
<li>1/2 cup milk</li>
<li>1/2 cup red hot sauce like Franks</li>
<li>1/4 cup of blue cheese (I like blue cheese, but you can leave it out)</li>
<li>6 oz shredded cheese to sprinkle on top</li>
</ul>
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Method:<br />
Shred or dice up the cooked chicken then set aside. In a glass bowl mix the cream cheese, I used the microwave just a bit to soften it enough to stir around. Add the hot sauce and adjust it to your liking...more or less depending on how hot you like it. Mix in the milk and dressing, I used powdered ranch mix and some powdered blue cheese dressing mix I picked up at a new bulk food store near us that just opened, but you can use the dressing. Add enough liquid to get a nice consistency to add all that chicken and mix it up well. Pour it into a baking dish and sprinkle the shredded cheese over the top whatever cheese you like I used a Cheddar Jack blend. Bake in a medium hot oven (350°) for 20-30 minutes until heated through and cheese is bubbly and nicely melted.<br />
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Serve with some good thick tortilla chips so they won't break when you dip into it.<br />
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This is the only way my daughter will eat blue cheese. She first was okay with Gorgonzola cheese when I made the Gorgonzola gnocchi from Trader Joe's not too strong, and I didn't tell her it was a blue cheese until after she ate it...so now she is willing to get a little more adventurous with blue cheese, but with all the ingredients here it is not too strong at all....she must not mind it because she finished the dip the next day for lunch. Do you like blue cheese?<br />
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A great dip for the weekend! Dig in!</div>
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com27tag:blogger.com,1999:blog-62998320334149037.post-22926787158979948242013-06-10T17:00:00.000-04:002017-12-09T15:35:13.831-05:00Make your own Ginger Liqueur<div dir="ltr" style="text-align: left;" trbidi="on">
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This is my new favorite drink!! I have always liked ginger, (how do you like the above photo in front of some of my ginger plants?) even as a child I loved ginger cookies, but I've never really liked ginger ale except for Vernor's...but it wasn't until I was in England in the lake district and tasted some of the best gingerbread that I've ever had. That is when I discovered I love crystallized ginger too. I was searching for a recipe that was like that wonderful gingerbread, and have not found one yet. I did come across a really good recipe for <a href="http://www.tinyskillet.com/2012/12/ginger-shortbread-cookies-with.html">ginger shortbread cookies with crystallized ginger</a>. I now make them every Christmas and then some.<br />
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When I asked my friend Biren of Roti n Rice if she ever made ginger ice cream and she came up with this great <a href="http://www.rotinrice.com/2011/03/ginger-tea-ice-cream-teh-halia-ice-cream/">Ginger Tea Ice Cream</a> <br />
I have not tried to make this yet because I would be the only one eating it. That was before my daughter started drinking ginger tea...
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcEFS2EvmkArwM9hTiY4R0MnT1XtmS9H4794Z0dj4EaSMTYNGIZLU0xiHUa3NODqLiaaSQS2h-5qWaUYEoZr8wuc8_2D6KTeSTPXtMS5Q892NyqhxuAEqo5ZOOON_Av0QywTDhwQcV-fs/s1600/P1010402.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcEFS2EvmkArwM9hTiY4R0MnT1XtmS9H4794Z0dj4EaSMTYNGIZLU0xiHUa3NODqLiaaSQS2h-5qWaUYEoZr8wuc8_2D6KTeSTPXtMS5Q892NyqhxuAEqo5ZOOON_Av0QywTDhwQcV-fs/s320/P1010402.JPG" width="320" /></a><br />
...here is just one of the kind that she enjoys...this is so good on toast too. Now I know she would eat the ginger ice cream along with me, she enjoys ginger as much as I do. So that's on my summer "to make" list.<br />
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She isn't old enough for the ginger liqueur, but that's okay! Let's get started...<br />
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I've been experimenting with some infused vodka lately and I will post some of those later. I used organic vodka and organic ingredients...so that was fun. The ginger vodka will take a little longer, but using brandy in can be ready to drink in a few days. I used mostly all organic except I could find organic brandy.<br />
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Ingredients:<br />
<ul style="text-align: left;">
<li> 2 ounces or more of organic ginger root (I like the bite of strong ginger taste)</li>
<li> 1 organic vanilla bean</li>
<li>1 cinnamon stick </li>
<li>1/3 cup brown sugar (scant, not packed unless you like it really sweet)</li>
<li>1/3 cup honey</li>
<li>1/3 cup sugar (scant)</li>
<li> 1 1/2 cups water </li>
<li> 1 orange
I used a few strips of peel only non of the white part</li>
<li>1 1/2 cups brandy</li>
<li> I added a tablespoon or so of the ginger tea too</li>
</ul>
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Peel the ginger and cut it into thin slices. Split the vanilla bean in
half lengthwise. Bring the ginger, vanilla, brown sugar, sugar, cinnamon
stick and water to a boil. Reduce heat to medium-low and simmer until
ginger is soft—about 20 minutes. Turn off the heat and add the honey,
let the mixture cool. Place the orange peel glass container along with
the syrup and brandy. Seal and shake, then let this mixture steep for
one day. After one day, remove the vanilla bean and let the mixture
steep for an additional day. Strain mixture through a fine sieve and
return it to the bottle or jar for storage. Let it sit for one more day
before using to let flavors mellow.You can strain it though a coffee
filter or a yogurt strainer to make it clear<br />
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I had to try it before it was all strained clear, and it was a delightful drink on the rocks...<br />
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..or as an after dinner drink...to sip on for dessert. I actually will enjoy this anytime...it is very good. I have to try it in a cocktail yet...maybe with some ginger ale. I might add some more spices next time and make it like a chai spice liqueur. Add a little bit of cloves, maybe some cardamom. What do you think? How would you enjoy this ginger liqueur?<br />
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com33tag:blogger.com,1999:blog-62998320334149037.post-73282426918978221322013-06-07T11:00:00.004-04:002013-06-13T18:57:14.176-04:00I'm Back!! With One of My Dad's Concoctions!<div dir="ltr" style="text-align: left;" trbidi="on">
<i>It has been awhile since I've been on blogger. I am off for the summer and I figured it was time I came back. Working at an elementary school sure helps me get through each day. I only told a few of the kids what had happened to my parents. We are doing okay, just trying to get through one day at a time. My parents were the best at creating a strong close family, we think about them everyday. I miss them so much it really hurts. I know that there are no words that can even come close to express how we feel, and I want to thank all of you for your prayers and support.</i><br />
<i>I am back with a new computer and an internet service that now works...it should make things a lot easier. </i><br />
This one is for my dad...I would like to come back with one of my dad's favorite breakfast sandwich...peanut butter and pickles on toasted bread.<br />
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Really...don't knock it until you try it! The last time I was with my dad he would fix himself this and had it for breakfast. When I was a kid we would eat this as a sandwich for lunch, but seeing my dad make this reminded me of it again, so I have been having it for breakfast too. <br />
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I even used the plates that we had when I was a kid, my mom gave the dishes to me a few years ago. Ahhh brings back such good memories. I love vintage dishes and have been collecting many mid century dishes made in the USA. I will be sure to share my finds some day.<br />
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Coming back to the sandwich...I would bring this to school where my morning job is monitoring breakfast in the cafeteria. They would always check out what I would bring in to eat for my breakfast. They would wrinkle their noses at this. Hey I thinks it's better than when they put chocolate milk on their Frosted Flakes!</div>
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The only difference from my dad's sandwich is he used his homemade bread and made his own peanut butter. I did a post a long time ago on his<a href="http://www.tinyskillet.com/2009/10/peanut-butter.html"> peanut butter</a>. He knew how to make it right!</div>
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com20tag:blogger.com,1999:blog-62998320334149037.post-28142723675804088382013-01-05T19:30:00.001-05:002016-05-28T11:37:56.851-04:00Chai Spice Mix<div dir="ltr" style="text-align: left;" trbidi="on">
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I love chai spice. Last year I made chai tea mix used whole organic spices, toasted and ground myself, add it to powdered milk, instant tea and suger and gave it as gifts...it was great, but the spices were a little heavy that way so this time I just bought organic already ground spice at our local Earth Origins health food store...so nice to get them in any amount you need. Myself I like just the spices so I can ad it to my coffee myself and make it as sweet as I want it or not. I also add it to my steel cut oatmeal, granola, and granola bars. I know there is a lot more you can do with it. Now there are many versions and many different tastes, likes and dislikes. Here is a basic recipe that I go by and it is of course adjustable according to your taste. Just add more or less of what you like and it will be perfect.
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Chai Spice Blend
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2-3 teaspoons cardamom
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2-3 teaspoons cinnamon
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1-2 teaspoons ginger
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1/2 teaspoon cloves
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1/2 teaspoon allspice
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1/2 teaspoon nutmeg or mace
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1/4 teaspoon white pepper
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and mix
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik769Q2uBY8655QsUInF0fXRjpwUhbnutKjoe4zVYYPOrVT_OYxCJl5y4f9nRXhVqgA0G6pugxaXUhnafnIQG5FIJD2PqO8ISE2l2zilRGraDNfkzZkYrbYE4Oivfb_QFt2rZP-I9cWhM/s1600/Jan5+011.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik769Q2uBY8655QsUInF0fXRjpwUhbnutKjoe4zVYYPOrVT_OYxCJl5y4f9nRXhVqgA0G6pugxaXUhnafnIQG5FIJD2PqO8ISE2l2zilRGraDNfkzZkYrbYE4Oivfb_QFt2rZP-I9cWhM/s400/Jan5+011.JPG" width="400" /></a>store in an air tight container...add it to your tea or coffee with so sugar and cream or sweet condensed milk and mix and enjoy.<br />
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I used it in and on my oatmeal this morning
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com8tag:blogger.com,1999:blog-62998320334149037.post-10631851280520065632013-01-03T19:23:00.000-05:002017-12-09T15:37:31.435-05:00Black-Eyed Peas with pork jowl<div dir="ltr" style="text-align: left;" trbidi="on">
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New Year's Day we just had to have the southern dish to celebrate the day. It is suppose to bring you good luck and prosperity. Black-eyed peas with hog jowl and greens. <br />
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It was a beautiful day, clear sky in the 70s...I think we were the warm spot in the country. My husband was out jet skiing, my daughter had a friend over and they were trying out her new mini bundt baking thing...it makes pretty little cakes. I'll show you how they turned out later.<br />
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For the black-eyed peas I had picked up some smoked pork jowl that they had in the New Year's display case at our local supermarket, along with the peas, and greens. I trimmed it, diced it and rendered the smoked jowl. Then added, celery, onions, and garlic (all diced and chopped nicely). About a pound of the black-eyed peas that were frozen instead of fresh this year. Then some chicken broth that I had in the freezer, enough to cover the peas about an inch. or so. Seasoned with some savory, bay leaf, and peri-peri sauce (from South Africa) I didn't need to salt it much because of the smoked jowl is a little salty, but you can salt and pepper to taste. Cook for an hour or two until everything is tender and the right thickness that you like.<br />
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The hog jowl is a lot like bacon and you can use this or ham hock in it's place. It was a nice buttery texture that melted in your mouth when the dish was all finished. Right near the end add the kale, or the greens that you have and cover until tender. <br />
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We went out to walk the beach while they were cooking. There was no wind and it was so comfortable, and it was so beautiful at sunset. We came back to enjoy our New Year's meal.<br />
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Just as good as I remember, and everyone cleaned their plate.<br />
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Have a great New Year everyone!</div>
tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com11tag:blogger.com,1999:blog-62998320334149037.post-23507705564028760082012-12-22T15:01:00.001-05:002016-05-28T11:38:16.643-04:00Ginger Shortbread Cookies - with crystallized ginger<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKYje5qgIEiB8CH1puLRxviLEgtWoAjhy8mc_Dt0xVBFFoGPVf_GVb-rVi-MhpjG9LmSa61SycWrCqp91sPppCrU6fK-5nP2Tu6udtSCMZCbEC5vb-iqbEt9to6zko5sc9fAZTmF1Cmg/s1600-h/DSC00615.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5411151290906709058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKYje5qgIEiB8CH1puLRxviLEgtWoAjhy8mc_Dt0xVBFFoGPVf_GVb-rVi-MhpjG9LmSa61SycWrCqp91sPppCrU6fK-5nP2Tu6udtSCMZCbEC5vb-iqbEt9to6zko5sc9fAZTmF1Cmg/s400/DSC00615.JPG" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>I've been making these shortbread cookies for years and they are one of my favorite, so I thought I would bring this post back for the holidays. Some people are bothered by having to let them set in the fridge for awhile, but it works well for me. I have also put half the recipe, or one log in the freezer and pull it out at a later time when you want some fresh baked yummy cookies. <br />
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I love the buttery goodness with a delicate ginger flavor, and a little bite from the crystallized ginger throughout! I use a little more ginger than the original recipe calls for, but I love ginger. You don't want to use too much because it will throw off the balance of the buttery shortbread.<br />
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These are perfect to enjoy with a nice steamy cup of tea or coffee!<br />
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Ginger Shortbread Cookies<br />
<i> Bon Appétit March 1997</i><br />
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yield: 36 cookies<br />
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These delicate, buttery cookies are nice with a cup of tea or coffee.</div>
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2 1/3 cups unbleached all purpose flour<br />
3/4 cup powdered sugar<br />
2 teaspoons ground ginger<br />
1/4 teaspoon salt<br />
1/4 cup coarsely chopped crystallized ginger (I used a little more about 1/3 c)<br />
1 tablespoon sugar<br />
1 cup (2 sticks) unsalted butter, room temperature<br />
2 teaspoons grated lemon peel<br />
1/2 teaspoon lemon extract<br />
1/2 teaspoon vanilla extract<br />
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Additional powdered sugar (optional)</div>
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Combine flour, 3/4 cup powdered sugar, ground ginger and salt in medium bowl. Combine crystallized ginger and 1 tablespoon sugar on work surface; chop finely.<br />
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Using electric mixer, beat butter in large bowl until light. Add lemon peel and extracts. Beat in crystallized ginger mixture. Beat dry ingredients into butter mixture in 4 additions.<br />
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Transfer dough to floured work surface. Divide dough in half. Roll each half into 6-inch log. Shape each log into 2x1x6-inch-long rectangular log. Wrap in plastic and refrigerate 2 hours.<br />
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Preheat oven to 325°F. Lightly butter 2 large baking sheets. Cut each dough log into 1/3-inch-thick cookies. Transfer cookies to prepared baking sheets, spacing 1 inch apart (cookies will spread slightly during baking). Bake cookies until edges are pale golden, about 24 minutes. Cool cookies on baking sheets 3 minutes. Using metal spatula, transfer cookies to racks. Sift additional powdered sugar over warm cookies, if desired. Cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week.) </div>
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com10tag:blogger.com,1999:blog-62998320334149037.post-13092380970675578822012-11-03T17:50:00.003-04:002017-12-09T15:34:33.136-05:00Biscoff Type Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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The weather is getting a little fall-like for us in south Florida...cooler nights and mornings. I actually had to wear a light jacket to work the other day, but then I can wear it when I get out of work, the sunny day warms it up. We are back in the 80s for the weekend. I wish we could send our warm dry weather up to the east coast and help to dry out what Sandy left behind.<br />
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We still have our AC off and are able to open up the house, so it's a nice time to bake. I am a big fan of shortbread cookies, as I'm sure you can see by the cookie recipes that I have on the blog. I guess because they are not all that sweet, but you gotta love the butter! And I am a big fan of the Biscoff cookies, you know the kind you get on the airline flights. Such a nice light crisp texture with cinnamon and spices. Perfect with tea or to dunk in your coffee.<br />
<br />
I found a knock off recipe that is pretty close, if not spot on it was still delightful to eat.<br />
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<b>BISCOFF COOKIES</b><br />
(Slightly adapted from)The Art Of The Cookie <br />
<br />
2 cup..
all-purpose flour<br />
3 1/2 teaspoons ground cinnamon <i>(I used Vietnamese Cinnamon )</i><br />
1/2 teaspoon ground ginger<br />
1/4 teaspoon ground nutmeg<br />
1/4 ground allspice<br />
1/8 teaspoon ground cloves<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking
soda<br />
1 cup unsalted butter, softened<br />
1/2 cup sugar<br />
1/4 cup firmly packed
light brown sugar<br />
1 teaspoon pure vanilla extract<br />
<br />
In a small bowl, whisk
the flour, spices,baking soda and salt together; set aside.
<br />
<br />
In a large bowl, with an electric mixer on low speed, cream the butter,
sugar, and brown sugar together. Add the vanilla extract. <br />
<br />
Gradually
blend the flour mixture into the butter mixture. <br />
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Press the dough evenly into the bottom of a 9x13 greased pan. <br />
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Bake in a 350-degree oven for about 20 to 25 minutes <i>(I went 25 min),</i>
or until golden brown around the edges. Let cool <b>completely</b>
before cutting into bars. Store in an airtight container. Well-wrapped
shortbread may also be frozen.<br />
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I didn't have any of my homemade vanilla left, but I had some vanilla beans, and coffee beans soaking in some vodka (<i>I'm planning on making some Kahlua</i>) no sugar added yet, so I used this instead, and it came out fine...no coffee flavor. <br />
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I used my medium bar pan 8.5 X 11.5 and it was a little thick. I think next time I'll use my large bar pan and make them thinner. I tried to make a design in them but it was too soft, maybe if I put it in the fridge first my cookie press would of worked better.<br />
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It has a nice crumb, and slightly crisp, and oh-so-good! They didn't last long. I brought some into work, and was asked for the recipe by several. They seem to be pretty picky there, especially if it's not chocolate.<br />
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I used parchment paper and of course didn't grease the pan, but I really don't think it was needed. I also don't think I would need to grease the pan using my stoneware pan, with all that butter it won't stick to that.<br />
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So pleasant to be able to sit outside again, and enjoy the weather...it's like room temperature.<br />
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com34tag:blogger.com,1999:blog-62998320334149037.post-78860698478183333182012-10-27T12:00:00.000-04:002013-06-15T17:52:31.454-04:00Steamed Mussels with a White Wine Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Steamed mussels are so easy and impressive....I don't know why I haven't made them sooner. I guess I just have so many things I want to try, but when I ran across some fresh mussels at Whole Foods all cleaned and ready to go...I jumped on it!<br />
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<b>Ingredients:</b></div>
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2 pounds mussels, scrubbed clean under running water</div>
1/2 cup dry white wine<br />
2 tablespoon olive oil<br />
1 tablespoon vinegar<br />
2 shallots minced<br />
3-4 cloves minced garlic<br />
1 teaspoon tarragon<br />
1/2 cup cream<br />
2 teaspoons flour (optional, omit for gluten-free
version)<br />
1/4 cup minced parsley<br />
red pepper flakes if you want<br />
<br />
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<b>Method:</b></div>
Rinse clean mussels under running cold water, scrub if needed.
Discard any broken shells or any that will not close when tapped. If not already cleaned and debearded remove the “beard” or brown tab
typically found on the side of the shell.<br />
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In a large stock pot, or Dutch oven , in the oil, sauté the shallots,
garlic over a medium high flame for 1-2 minutes. Add
the wine, vinegar and red pepper flakes (if using them). Add
the mussels and cover, bring to a boil, then reduce the heat to low. As the mussels cook,
they will release their flavored water into the pot. Cook until the shells
have opened, and the mussels are just cooked, 5 to 7
minutes. Try not to overcook, or they will be rubbery and not so good.
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Once the mussels are cooked, carefully remove them from the pot to a bowl. Discard any shells that did not open. Sprinkle with the fresh parsley.<br />
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Mmm still steaming and oh-so-garlicky-good!<br />
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Bring the cooking liquid to a simmer and whisk some butter and the cream. Season with salt and pepper, to taste, and stir in the tarragon, add the flour if it needs to be thickened a little. Pour the mixture over the mussels and serve immediately with crusty bread.<br />
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Dig in and enjoy! Make sure you dip the bread to sop up all that wonderful goodness!</div>
tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com31tag:blogger.com,1999:blog-62998320334149037.post-59817724946767920462012-10-20T17:25:00.000-04:002017-12-09T15:36:38.541-05:00Chicken Paprika<div dir="ltr" style="text-align: left;" trbidi="on">
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A friend of ours went to Hungary to visit his father. His father was in Sarasota for most of summer and he brought him to the Mr Beery's Hump Day 3k runs, so we got a chance to get to know him. After the runs we would try the different kinds of beers on tap (they have 20) all from micro breweries around the world. Our favorite seems to be the darker but not so dark ones, we often get the brown ales that they had on tap for that week. Many times we end up talking food...so earlier this month when he went back to Hungary, my husband asked if he would bring me back some spices.<br />
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Of course he brought us some Hungarian paprika, some hot and sweet paprika! He said most of the seasonings there are salt, pepper and paprika! It didn't take me long to find a common meal made in Hungary with Hungarian paprika. My first stop was my friend Elisabeth's blog <a href="http://foodandthriftfinds.blogspot.com/">Food and Thrift</a> since she is Hungarian...and an awesome cook.<br />
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I did change it up a bit, and this is not your authentic typical chicken paprikash. Apparently every Hungarian family has their own version, just like American families will have their own way of making chili.<br />
<br />
I had picked up some shredded brussels sprouts from Trader Joe's and thought it would be a nice touch, so I sauteed some shallots in a little butter and rice bran oil, then added the brussels sprouts, and I diced the chicken breasts first before adding them to the pan. I used some of the hot and sweet paprika.
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I also added in some fresh organic cauliflower that I wanted to use up or I should say not forget about in the fridge.<br />
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Also added some fresh organic kale...I figured it would be a one pot meal.<br />
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This is served over rice, dumplings, potatoes or egg noodles, or like Elisabeth likes to use...spaetzle! I wish I had some spaetzle left...and I was actually upset a little that I used up my wide egg noodles too, so I found some organic pasta that I had in the pantry and used that. </div>
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We really enjoyed it, super yummy meal! The chicken was tender and I actually loved the cauliflower like this...It would be good over anything!<br />
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So check <a href="http://foodandthriftfinds.blogspot.com/2011/07/chicken-paprikashand-awards.html">here</a> for Elisabeth's own recipe <a href="http://foodandthriftfinds.blogspot.com/2011/07/chicken-paprikashand-awards.html">Chicken Paprikash</a>. and this is what I did...<br />
<br />
3 chicken breasts (skinless, boneless, cubed)<br />
1 half head of cauliflower cut in pieces<br />
1 large shallot chopped (because that's what I had)<br />
1 tablespoon butter<br />
1 tablespoon rice bran oil<br />
1/4 cup water <br />
1 cup tomato
sauce <br />
salt and pepper to taste<br />
2 tablespoons sweet Hungarian paprika,<br />
1 tablespoon hot Hungarian paprika
<br />
I tossed in some fresh chopped kale (of course this is optional and you can use any greens that you like)<br />
<br />
<br />
In a large pot Dutch oven) saute shallots in butter and oil till they get
translucent. Then I added the shaved brussels sprouts. Add the chicken pieces and saute on medium high heat for a few
minutes. Add the paprika, and the 1/4 water, and stir together carefully, cook about 5 minutes then add the cauliflower. Cook
for about 10 minutes with lid closed. Add the tomato sauce, salt, pepper, and kale and
simmer for about 30 minutes, until chicken is done and tender and cauliflower should be fork tender. I lessened the cooking time because I use boneless cubed chicken and it cooks quicker.<br />
<br />
Sauce:<br />
2 tablespoons flour<br />
1/2 cup sour cream<br />
1/2 cup chicken broth<br />
<br />
In a small mixing bowl whisk together chicken broth and sour cream then add in the 2 tablespoons flour and stir until smooth and no lumps. Remove the pot from the heat,
and the sour cream mixture, by carefully folding
it in the pot not breaking the chicken pieces. Shake the mixture in the pot
carefully and put back on the burner on low heat to gently heat up the sauce
carefully <b>not</b> to heat to a boil...just to a gentle simmer, and turn off.
It's ready to serve over noodles, rice, potatoes, or shell pasta.<br />
<br />
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Can't wait to make it again...of course it's hard for us blogger to repeat a meal without posting...but some are just worth it! Thanks Elisabeth! This is perfect any time of year.<br />
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com27tag:blogger.com,1999:blog-62998320334149037.post-69081155727812353362012-10-13T18:00:00.000-04:002017-12-09T15:38:20.011-05:00Sutchi Fillet with Cornmeal Crust<div dir="ltr" style="text-align: left;" trbidi="on">
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!<br />
We ran across this sutchi fish that is similar to catfish and will hold up well to pan frying, we thought we'd try it. <br />
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prepare the egg mixture...whisk together 1 egg and a little milk or cream with a fork...if you don't want to use eggs you can soak the fish in buttermilk instead. Pour the egg wash and cornmeal mixture (recipe below) in shallow bowls...or pie dishes.<br />
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prepare the fish by rinsing and patting them dry...<br />
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...then dust the fillets in flour that is seasoned with salt and pepper, I use a plastic bag and shake the fish with flour until well coated. The flour helps the egg wash and cornmeal stick. Then dip the fillet in the egg wash and then in the cornmeal.<br />
<br />
<div style="text-align: left;">
<b>Cornmeal crust</b>:</div>
<ul style="text-align: left;">
<li><div style="text-align: left;">
3/4 cup cornmeal</div>
</li>
<li><div style="text-align: left;">
1/4 cup bread crumbs (optional)</div>
</li>
<li>2 tablespoons rice flour </li>
<li>1 tablespoon sugar (or less)</li>
<li>1 tablespoon Old Bay (or other seafood seasoning that you like)</li>
<li><b>if you don't have Old Bay try this:</b></li>
<li>1 teaspoon paprika</li>
<li>1 teaspoon cumin</li>
<li><div style="text-align: left;">
1/2 teaspoon chili powder</div>
</li>
<li><div style="text-align: left;">
1/2 teaspoon garlic powder</div>
</li>
<li><div style="text-align: left;">
1/2 teaspoon celery seed</div>
</li>
<li><div style="text-align: left;">
1 teaspoon tarragon (I just like dried tarragon with fish)</div>
</li>
<div style="text-align: left;">
</div>
</ul>
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Heat up a skillet or griddle with a little oil, I use rice bran oil it can take high heat well without smoking. You want the pan to be hot.<br />
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Cook the fish 3-5 minutes per side until done. They should be a golden brown with a crisp crust.<br />
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Nice and moist fish inside. The sugar is my secret in the crust...it makes it taste like lake perch or walleye that is naturally a little sweet....well I can imagine can't I?<br />
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You can use many fish like to cook like this, but it can't be too delicate or it will fall apart. <br />
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com41tag:blogger.com,1999:blog-62998320334149037.post-11657253912522003062012-10-06T11:20:00.003-04:002016-05-28T11:24:36.773-04:00Chewy Toffee Bars<div dir="ltr" style="text-align: left;" trbidi="on">
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I don't bake much but I just love bars or slices, besides it's something I can actually bake. I saw this one from <a href="http://www.foodnetwork.com/recipes/jamie-deen/chewy-toffee-bars-recipe/index.html">Jamie Deen</a>, and I just had to try it. I used Heath Bar pieces that I had pick up and have not used yet, and some chocolate chips instead of just the toffee pieces. I didn't use as much brown sugar as it called for...and I used a lot less pecans just because I don't like too many...or any nuts in my bars.<br />
<h2>
Ingredients:</h2>
<ul style="text-align: left;">
<li>1 1/2 sticks unsalted butter</li>
<li>2 cups light brown sugar</li>
<li class="ingredient" itemprop="ingredients">2 cups all-purpose flour</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons baking powder</li>
<li class="ingredient" itemprop="ingredients">Pinch salt</li>
<li class="ingredient" itemprop="ingredients">2 large eggs</li>
<li class="ingredient" itemprop="ingredients">1/4 cup pecans (the recipe calls for 3/4 cup)</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons pure vanilla extract</li>
<li class="ingredient" itemprop="ingredients">1/2 cup chocolate chips</li>
<li class="ingredient" itemprop="ingredients">1 cup Heath milk chocolate toffee bits</li>
</ul>
<b>Method:</b><br />
<br />
Preheat the oven to 350 degrees F. Prepare an 8-by-8-inch baking pan with nonstick spray.<br />
<br />
Melt the butter in a medium saucepan and stir in the brown sugar until melted together. Let cool for 5 minutes. ( I cooled a little bit longer so the chocolate won't melt so much)<br />
<br />
While the mixture is cooling, whisk together the flour, baking powder and salt in a medium bowl.<br />
<br />
Toast the pecans in "tiny" skillet over medium heat. Remove to a plate once toasted.<br />
<br />
Stir in the eggs, one at a time, and vanilla extract into the cooled sugar and butter mixture. Add the dry ingredients into the saucepan until combined. Fold in the toffee and chopped pecans; the batter will be very thick.<br />
<br />
Spread the mixture into the prepared pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Cool for 15 minutes before slicing into squares.<br />
<br />
<br />
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</div>
tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com42tag:blogger.com,1999:blog-62998320334149037.post-22412050375027894342012-09-01T11:33:00.001-04:002017-12-09T15:39:48.507-05:00Black Rice Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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I had to try this black rice pasta when I saw it in the store. I already had some black rice soba noodles and I loved it, but it is hard to do it justice in a photograph. I will definitely try that again. Black rice is rich in antioxidants which I like to eat instead of blueberries. Everyone gives me a hard time because I don't like blueberries and they are so healthy for you. Then I found that black rice has just as much antioxidants as blueberries so I eat that instead! Now I found the black rice pasta...what could be better? <br />
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Anyway the other thing that I have found in the stores lately is Philadelphia Cooking Creme, that is supposed to make cooking a meal a snap. It comes in many flavors like Santa Fe, Italian, and Savory Garlic. But looking at the ingredients it has little "creme" but various gums, and additives even corn syrup. Being that it is next to the cream cheese I thought I would go with that instead. <br />
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So I used:<br />
<ul style="text-align: left;">
<li>4oz cream cheese (just 4oz, I have a small family, use the whole 8oz package if making more)</li>
<li>2 tablespoons sour cream (or creme fresh or Mexican crema)</li>
<li>1/4 cup chicken broth (or vegetable broth if going vegetarian)</li>
<li>2 cloves chopped garlic (more or less to taste)</li>
<li>1 tablespoon fresh chopped chives</li>
</ul>
This is the basic sauce that I used for the savory garlic. for the Santa Fe you can use chilies and cumin. The Italian use some Italian seasoning . You could probably even use some Greek yogurt instead of the sour cream. I just heated it in a sauce pan to make in smooth and creamy. Just a few more steps from opening the tub, but i think it's worth it.<br />
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I quick stir fried some Chinese broccoli, shallots, and chicken if you like, this one was vegetarian. Then add shredded carrots, and diced tomatoes, then add the cooked pasta, and mix in the sauce. Top with Parmesan, or cotija cheese like I did here.<br />
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Really it tastes better than it looks, and it's fairly healthy with the greens and black rice pasta. The pasta will look better for serving if you didn't use a cream sauce, but it sure tastes good and the flavor was there.<br />
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She had fun checking everything out, just so many new things to take in...she was chasing birds and lizards, and even got a chance to meet some doggy friends. <br />
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This was Linked to <a href="http://camera-critters.blogspot.com/2012/09/camera-critters-230.html">Camera Critters</a> and <a href="http://sweetsav.blogspot.com/2012/08/my-meatless-mondays-cream-cheese.html">Meatless Mondays</a>. <a href="http://www.meetpenny.com/2012/08/weekend-potluck-august-31st-september-2nd/">Weekend Potluck</a> and <a href="http://www.musingsofahousewife.com/2012/08/gluten-free-weekly-meal-plan-08-27-12.html">(Gluten free) Weekly Meal Plan</a> .</div>
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com47tag:blogger.com,1999:blog-62998320334149037.post-13647210893963682872012-08-19T21:00:00.000-04:002016-05-28T11:28:34.744-04:00Berbere, Michigan Part I and a New Puppy<div dir="ltr" style="text-align: left;" trbidi="on">
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Hi, I am back! From our visit to Michigan and back to school getting ready for the kids on Monday! </div>
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Before I left for my trip I blended some more spice mixtures. Here I tried berbere, it's an Ethiopian spice blend that every family has there own recipe, and it's used in many dishes like their stew and for meats and such. <br />
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While I was off for the summer I was able to organize most of my spices and label the stainless steel tins that I like to use, and fill them with fresh spices. This made it easier to gather all the spices that I needed for the blends. I am actually happy to cross at least one thing from my long list that I wanted to get done over the summer.<br />
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First you toast the whole spices that you have like cardamom pods, allspice berries, peppercorn, cumin, cloves, chilies, coriander, fenugreek seeds (I didn't have the seeds just powder).<br />
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<ul style="text-align: left;">
<li>1 tablespoon coriander seeds</li>
<li>1/2 teaspoon black peppercorns</li>
<li>1 teaspoon fenugreek seeds</li>
<li>2 teaspoons cumin seeds</li>
<li>12 cardamom pods</li>
<li>2 dried de arbol chilies stemmed and deseeded (you can do this to taste)</li>
<li>1 teaspoon or 6 whole allspice berries</li>
</ul>
Lightly toast the seeds in a tiny skillet and let cool before grinding them. Remove the shells from the cardamom pods, and if you don't like it too spicy remove the seeds from the chilies. Grind them all together in a spice grinder and add to the remaining powdered spices.<br />
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<ul style="text-align: left;">
<li>3 tablespoons paprika</li>
<li>2 teaspoon dried onion flakes</li>
<li>1 teaspoon garlic</li>
<li>1/2 teaspoon ginger</li>
<li>1/2 teaspoon cinnamon</li>
<li>1/2 teaspoon nutmeg</li>
<li>1 teaspoon salt</li>
</ul>
Mix together well and store in an air tight container.<br />
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I used berbere in my meatballs and I really enjoyed this flavor...even in my lunch the next day! Use it on eggs, in soups and stews and to season roasts, and I'm sure it would go well on veggies too!<br />
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A few vacation photos.<br />
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Sharing a little of my Michigan trip. Here we are in Grand Haven, Michigan on the west coast right on Lake Michigan. W<br />
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com61tag:blogger.com,1999:blog-62998320334149037.post-25731447510486102462012-08-01T13:18:00.000-04:002016-05-28T11:29:29.318-04:00Turkey Avocado Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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The other day I picked up a whole turkey breast with the bone. I roasted it and it came out so good...full of flavor and so moist. It was perfect for lunches with the leftovers. I have been getting away from sandwiches and it was good in the salad with avocados which are at their peak right now.<br />
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So easy too, on a bed of mixed greens. I used key lime juice, you could use lemon...I just squeezed it on the avocado, then some rice bran oil. I have been using it for salads, and it works great when making a stir fry. It has a high smoke point, and is pretty healthy using the whole bran of the rice. You can us a good olive oil or pumpkin seed oil or what ever healthy oil that you like. Then some balsamic vinegar to taste. Seasoned with my favorite season blend, and a little sea salt. If I had tomatoes like my mom grows in her garden in Michigan I would have loved to add them here. But either way I enjoyed it a lot! Simple but good!<br />
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com38tag:blogger.com,1999:blog-62998320334149037.post-24636510964824915692012-07-28T12:00:00.000-04:002017-12-09T15:42:09.027-05:00Crab Salad Stuffed Avocados<div dir="ltr" style="text-align: left;" trbidi="on">
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I love using avocados and this seems to be the time of year to do it. I like that you can find avocados at all stages of ripeness. So if you want to use an avocado today you can pick one up that is ready to go. I am trying to use them more, but other than guacamole which is so easy and by using lime or lemon juice it will stay green longer it seems to be hard to do and keep it nice looking. I tend to avoid it unless I am going to eat the whole avocado, because once you slice it open you have to use the whole thing. I like them on sandwiches, but you take a bite and it slips right out the other end. I think I have to mash them up first for wraps or sandwiches. So in order to keep it green and easy to make and eat I decided to just make a salad into it. I first saw it on Pam's blog - <a href="http://www.fortheloveofcooking.net/hmtl">For the Love of Cooking </a>you must stop by her blog it's wonderful...seems like I want to make everything that she makes.<br />
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For crab salad I usually don't measure or make it the same way each time, so I will try to give a recipe that will guide you. I had picked up some crab surimi shredded this time...I also wanted to make some <a href="http://www.tinyskillet.com/2010/08/crab-salad-nigiri-sushi.html">crab salad nigiri</a> so I can use this in both. You can use the sticks and chop it up or lump crab if you are going to serve it to someone else right along with you, since it does make a pretty lunch.<br />
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This time I made it easy with the crab surimi already to mix up, just open the package and drop it in the bowl...(we don't want those avocados to turn brown) I like to use what I have on hand too when I make salads, so feel free to add something or leave something out.<br />
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Ingredients:<br />
<ul>
<li>5oz shred style crab surimi</li>
<li>2 avocados sliced in half</li>
<li>3 tablespoons Greek style yogurt</li>
<li>1 tablespoon mayo</li>
<li>1/4 cup shredded cabbage (I used purple)</li>
<li>1/4 cup jicama cut in thin strips</li>
<li>1/2 teaspoon dill</li>
<li>1/4 teaspoon celery seeds</li>
<li>1/2 teaspoon Old Bay Seasoning (or seafood seasoning)</li>
<li>a few tiny salad shrimp</li>
<li>2 tablespoons chopped cilantro (you can use parsley)</li>
<li>1 tablespoon lemon or lime juice</li>
<li>salt and pepper to taste</li>
</ul>
After you cut the avocado remove the seed and squeeze it with lemon juice. Mix everything until it is combined and spoon it into the avocado. Serve it with a bed of mixed greens, and a slice of lemon (I used key limes because that is what I had leftover <strike>from my key lime cheese cake disaster</strike>, and I thought it would be too much green on the plate). <br />
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You can always add some chili, dijon, sriracha sauce, celery, or water chestnuts. I used the jicama because I like to have a little crunch in my salads and wanted something other than celery. This one had shrimp, I left the shrimp out of mine because I don't like shrimp...but it doesn't mean I don't fix shrimp for my family!<br />
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was a very good summer lunch...I which i could put this in a bento. That's why it's nice for a summer lunch that you can serve right away!<br />
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With a nice glass of iced tea! or chilled white wine! or fruit fresca!</div>
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It is so funny here in SW Florida, so many times you can drive with your sunglasses and windshield wipers on at the same time.The sun is shining in the rain! Does this happen where you live?</div>
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com34tag:blogger.com,1999:blog-62998320334149037.post-49018625942010690262012-07-24T11:46:00.002-04:002016-05-28T11:40:50.718-04:00Agua de Tamarindo (Tamarind Water)<div dir="ltr" style="text-align: left;" trbidi="on">
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It is that time of year to make some more frescas...of course in Florida we do enjoy this year round.It is so easy around here to just pick up a bottle of tamarind fresca, or sometimes called tamarind nectar, and even tamarind pulp in the freezer section of the grocery store, but I like to try to make my own. Mostly because I can control the amount of sugar used and the type of sweetener used.<br />
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After we have discovered an authentic local Mexican Bakery and restaurant we have been frequent visitors. connected right next to it they have a Mexican grocery store where I found large bins of dried chili peppers, jamaica flowers, and tamarind...you should of seen the <strike>look</strike> smile on my face. I can actually buy it in bulk as little or as much as I want and for a very reasonable price!!<br />
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Tamarind is sweet-tart in flavor and is a good source of fiber, minerals, vitamin C and a powerful antioxidant. So it's good for you!</div>
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Agua de Tamarindo<br />
ingredients:<br />
<ul style="text-align: left;">
<li>14 tamarind pods (about 1 pound)
</li>
<li>32 oz - water(1 quart)</li>
<li>3/4 cups sugar, or to taste I used <a href="http://www.tinyskillet.com/2011/04/agua-de-flor-de-jamaica-hibiscus-tea.html">piloncillo</a>
</li>
</ul>
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Method: Peel the tamarind pods, removing as much of the strings that run along the sides as you can, but don't worry if you can't remove them all. You don't have to remove the seeds at this point.
Bring half the water to a boil and add sugar and the peeled tamarind pods, stir as it boils for about a minute and the sugar is dissolved. Remove from heat and let it set for an hour or two.
Strain this mixture into a pitcher and add the remaining water.
Mix well and chill before serving.
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Be sure to check for the strength and sweetness, and adjust to your liking.
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The pods vary a little in size...
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The outside skin is dry pretty brittle...you can see some of the strings in the skins here.
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This one is all in tact...
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Ha! look at this one...hmmm...what can I make with this! The inside is pretty tacky, sticky almost like a date. Tamarind is also called Indian date.<br />
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...looks good
huh? It is so funny how soft it gets after soaking. Some will remove the seeds and put the pulp in a blender and use that for the Tamarind water. I just pushed as much as I could through the sieve with a rubber spatula.<br />
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It is almost like a concentrate at this point. You can add as much water as you like. I like the tart tang of tamarind, but then I like key limes too. If you want, before you add the extra water you can freeze it and use it when you want...in marinades, drinks, BBQ sauce, or sorbet...
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I like it over ice...and maybe a little rum added to it :) <br />
Although this was interesting to do and I like that I can make it less sweet...I might just stick to the store bought...but the agua de jamaica I like better homemade.<br />
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com27tag:blogger.com,1999:blog-62998320334149037.post-79852401649886451952012-07-16T11:30:00.000-04:002017-12-09T15:43:09.114-05:00Greek Chicken Tenders - Martha Monday<div dir="ltr" style="text-align: left;" trbidi="on">
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Today's Martha Monday was my turn to choose. This summer my daughter and I are trying more and more restaurants and new things we find at the farmers market. So this week I let my daughter choose what we make for Martha Monday. She came up with two recipes from Martha Stewarts website. One bowl chocolate cupcakes - but we already made the one bowl chocolate cake so here is the other choice she made. <a href="http://www.marthastewart.com/336758/greek-chicken-cutlets">Greek Chicken Cutlets</a>.
We will still make the cupcakes later.<br />
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This was actually a perfect choice for a quick summer meal. Very easy and healthy too!
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I used chicken tenders because they were on sale and cutlets were not. I think it was a good substitute because they cook pretty much just as quick as the cutlets do. I seasoned them with some marjoram, garlic, and a poultry seasoning that I like to use...instead of just salt and pepper. I made up a whole batch because it was buy one get one free sale. I saved the rest for lunches to make a wrap and use in a Caesar salad.
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Tender and good from the first night it was served and even the next day for lunch.
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Good right down to the last bites.
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Here is Brette's result she now has a blog <a href="http://puttingitallonthetable.com/martha-monday-greek-chicken-cutlets/">Putting it All on the Table</a>.<br />
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com16tag:blogger.com,1999:blog-62998320334149037.post-83358949811745355022012-07-12T10:32:00.000-04:002017-12-09T15:44:16.249-05:00Eggplant Roll Ups<div dir="ltr" style="text-align: left;" trbidi="on">
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I had an eggplant that I had to use up. My husband loves eggplant, but not my daughter so much, so it is hard to use it unless I make something just for him. So that is what I did...since my daughter had a friend over to watch The Bachelorette, when I fix dinner for them, I made stuffed poblano peppers for them, because my husband doesn't like peppers...so I guess it was a win win, but a little busy for me. <br />
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For the eggplant I hand sliced it so the slices could of been a little more even...should of got my slicer out of the drawer, but you know how it goes, it was just week a night dinner. You can grill them or use a grill pan, but I placed them on a stoneware sheet and oven roasted until soft.<br />
Ingredients: <br />
<ul style="text-align: left;">
<li>2 medium eggplant sliced thin about 1/4 inch (brushed w/oil, salt and baked until soft)</li>
<li>8 oz spinach I use chopped frozen in a bag </li>
<li>1 small onion or shallot chopped</li>
<li>4 oz mushrooms sliced or chopped </li>
<li>3 oz cream cheese </li>
<li>2 cloves garlic chopped</li>
<li>1/2 cup Parmesan cheese </li>
<li>2 tablespoons pine nuts toasted (optional)</li>
<li>1 teaspoon Penzey's Mural of Flavor (or Italian seasoning) </li>
<li>1 squeeze lemon juice </li>
<li>1 pinch of nutmeg</li>
<li>a few fresh basil leaves</li>
<li> salt and pepper to taste</li>
<li>tomato sauce as needed (I use a prepared marinara sauce) </li>
</ul>
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In a skillet saute the onion, garlic, and mushrooms for about 3-5 minutes until the onions are soft, and mushrooms are cooked. Add the spinach and cook some of the moisture out, squeeze the lemon juice over the spinach, add the nutmeg, seasoning and cream cheese, cook until the cheese is melted and stir to blend. Finally add in the Parmesan and pine nuts (I like to toast the pine nuts first) salt and pepper to taste, mix well.<br />
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Place a basil leaf and a spoonful of the filling mixture at one end of the eggplant slice, roll up and secure with a toothpick if needed. Place the roll seam side down in a baking dish with some sauce on the bottom. Sprinkle a little cheese over the top.<br />
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Bake at 375 degrees for 20 - 25 minutes until the cheese melts and it's bubbly.<br />
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com14tag:blogger.com,1999:blog-62998320334149037.post-81259415544460120132012-07-08T21:31:00.000-04:002017-12-09T15:44:38.966-05:00Coconut Oil and Rosemary Mashed Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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Funny, when I was a kid I didn't really like mashed potatoes....I wasn't a potato fan at all. I had to stay at the table until I finished everything that I took on my plate. Needless to say it was often potatoes...Now my mom wasn't that strict about eating...she just never made anything different for you if you didn't like something, and she made you at least try it...even if it was a tiny bit. So if you took a helping you had to eat that helping.
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Today I do like potatoes and they are so fun to make them your own, you can add many things like wasabi, cream cheese, Parmesan, herbs, butter and much more...<br />
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This time I decided to try making a vegan mashed potatoes, using coconut oil and coconut milk.
I get my coconut oil from <a href="http://www.tropicaltraditions.com/">Tropical Traditions</a>, the first time I had it I won it on a blog giveaway, and now I Buy it regularly. It is good for skin, hair, ans well as cooking. They often will have free shipping or buy one get one free, so it's a good deal for a good quality product.<br />
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Ingredients:<br />
3 potatoes cooked (peeled and boiled like you would for any mashed potato)<br />
1/2 cup coconut milk<br />
1/3 cup coconut oil<br />
1-2 clove garlic (cooked with the potatoes)<br />
1 teaspoon fresh chopped rosemary or any fresh herb that you like or have to taste<br />
sea salt to taste<br />
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After potatoes are cooked, drain and mash while still warm add coconut oil if it is in it's hard form it will melt quickly, add coconut milk until desired texture. You can leave the skins on the potatoes if you prefer, make sure the garlic is mashed along with the potatoes, it should be very soft by now. Last add the sea salt and stir in the fresh herbs.<br />
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I am sharing this and linking to <a href="http://angsarap.net/2012/07/09/guest-post-biren-from-roti-n-rice-featuring-kuih-kodok-mashed-banana-fritters/">My Meatless Monday's</a> hosted by Cheah.<br />
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tinyskillethttp://www.blogger.com/profile/11921649923651185462noreply@blogger.com34