tag:blogger.com,1999:blog-18393207954626536612024-03-05T03:07:18.325-08:00A Craving For PerfectionCan it be satisfied?Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-1839320795462653661.post-52114060428623107592012-09-01T18:04:00.001-07:002012-09-01T18:05:25.746-07:00Tasty Quinoa CakesHello again! <br />
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I recently joined the land of Pinterest, where I have not-so-reluctantly wasted much of my time, and have collected many recipes that I am just dying to give a try. What I love about Pinterest is that I no longer have to have links saved to my inrernet favorites, plus I have the Pinterest app on my phone, so I am never without a healthy diversion from my everyday life.<br />
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I'm almost ashamed to admit how much time I've wasted on Pinterest, but after I got my boards set up for the most part, I'm not on there as much as <strike>I'd like to </strike>I was a few weeks ago. I do have a sneaking fear that if my boards were deleted or messed up in some way, I'd probably have an emotional breakdown and start thrashing around on the ground, sobbing my god-forsaken eyes out.<br />
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Now, it's one thing to pin a bunch of shit on Pinterest and look cool, it's entirely another to actually try this stuff out. I've tried a few things so far (workouts, hairstyles, clothing), but none of them were food-related until today. I'm really glad that I chose <a href="http://joythebaker.com/2012/04/kale-and-quinoa-cakes/" target="_blank">Joy The Baker's Kale and Quinoa Cakes</a> as one of the first new recipes in my repertoire, because 1) I trust Joy, she's a wonderful blogger and her stuff is amazing, and 2) I've been seeking a protein-packed, nutritious pre- or post-run snack that wouldn't upset my stomach or leave me feeling guilty for consuming a pre-packaged protein bar from GNC. These are definitely a nice change-up from the normal.<br />
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<em><span style="font-size: x-small;">(OMG NOM)</span></em></div>
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<u>Joy The Baker's Kale and Quinoa Cakes</u><br />
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1 1/2 cups raw quinoa<br />
2 1/4 cups water<br />
1/2 teaspoon salt<br />
4 large eggs, beaten<br />
1 tablespoon olive oil<br />
1 medium yellow onion, finely chopped<br />
3 cloves garlic, finely chopped<br />
1/2 bunch (about 3 cups) chopped dino kale<br />
splash of apple cider vinegar<br />
1/2 cup grated parmesan cheese<br />
1/3 cup coarsely chopped sun-dried tomatoes<br />
1/3 cup chopped parsley<br />
1 cup panko bread crumbs<br />
1/2 teaspoon salt (or to taste)<br />
1/2 teaspoon coarsely ground black pepper or crushed red pepper flakes<br />
1 tablespoon water<br />
2 tablespoon olive oil for frying, add a bit more as necessary<br />
lemon wedges, olives or capers, spicy mustard, and greens for serving<br />
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Instructions: Place dry quinoa in a fine mesh strainer. Wash under cool water for a few minutes. Quinoa needs to be rinsed or it tastes dirty. (My note: this is a huge pain in the ass, but so worth it. Expect to lose some quinoa down the drain in the rinsing process.)<br />
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In a medium saucepan place rinsed quinoa, water, and 1/2 teaspoon salt. Place over medium heat and bring to a boil. Cover, decrease the heat, and simmer for about 25 t0 30 minutes, until the quinoa is tender. Remove from heat and allow to cool to room temperature. We’ll need about 3 cups of cooked quinoa for the recipe.<br />
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In a small bowl, whisk eggs and set aside.<br />
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In a medium sauté pan, heat olive oil over medium heat. Add onions and cook until translucent, about 4 minutes. Add garlic and saute for 1 minute. Add kale and toss until just slightly wilted, about 1 minutes. Remove from heat and add a splash of vinegar. Place kale mixture in a large bowl with prepared quinoa. Allow to cool to room temperature. You can speed up this process in the fridge for 30 minutes.<br />
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Add cheese, sun-dried tomatoes, parsley, break crumbs, salt, and pepper. Add beaten eggs and stir until all of the quinoa mixture is moistened. Add water to thoroughly moisten mixture. Quinoa should be slightly wet so it doesn’t dry out during cooking.<br />
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Scoop out mixture by the 2 tablespoonful. (I used a small ice cream scoop to scoop the mixture right into the hot pan.) Use clean, moist fingers to form into a patty. Create as many patties as you’d like. (Rinse your hands after every few patties… it makes making patties easier.)<br />
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<em><span style="font-size: x-small;">(Sticky patties ready to fry)</span></em></div>
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In a large skillet over medium low heat, heat olive oil. If you pan is large enough, add four to six patties to the hot pan. You’ll need a bit of room to successfully flip them.<br />
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<em><span style="font-size: x-small;">(Sizzle...)</span></em></div>
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Cook on each side until beautifully browned, about 4 to 5 minutes on each side. Low heat helps the quinoa cakes cook slowly. Brown on each side then remove to a paper towel lined plate.<br />
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Serve warm with a lemon wedge, mustard, fresh spinach, and salty capers. It’s like a deconstructed salad. Serve them any way you’d like.<br />
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<em><span style="font-size: x-small;">(All done! Let's eat!)</span></em></div>
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My thoughts: Delicious! I didn't have apple cider vinegar, so I substituted some lemon juice for that, and instead of parmesan I used romano cheese. Oh, and all I had on-hand were Italian bread crumbs, not panko, and I nixed the sun-dried tomatoes, but they still turned out really well, especially since I've only cooked quinoa a handful of time in the past, so I was a little nervous, but my fears soon subsided once things started coming together. I'm excited to start using quinoa more, even as a breakfast item, and I'm excited to start experimenting more with kale as well. I'm thinking kale chips are in my future.<br />
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If you'd like to follow me on Pinterest (no pressure), here's the link: <a href="https://pinterest.com/mehganrochelle/" target="_blank">Mehgan's Pinterest</a>.<br />
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Enjoy!<br />
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~Mehgan~Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com4tag:blogger.com,1999:blog-1839320795462653661.post-88591994673699162812012-07-17T16:41:00.001-07:002012-07-17T16:41:41.781-07:00A Time For ChangeHello! <br />
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Wow, so much has happened over the past year since I last wrote a post here. I feel like I've come such a long way in such a short amount of time. First, I got promoted at work; a change that I'm still getting used to. I went from being a worker-bee to fulfilling a supervisor role. This is a position I've been striving to get promoted to for a long time, so it feels great. Second, my husband and I got transferred to Yorktown, VA. We've been here for a couple weeks now, and it suits us well. I love that I don't have to take a freeway to work, my commute is 17 minutes from my driveway to the parking lot at work, and there are so many little things that we're falling in love with everyday. Sitting on the back porch drinking wine and watching the fireflies (which we've never seen before in our lives). We learned how to break apart whole blue crabs, rather than just eating their leg meat like we had learned on King crabs when we were in Kodiak. We're looking forward to going running through the battlefields around where we live once the heat wave breaks.<br />
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The recipe I've chosen for this post is one that doesn't really make sense to cook during a heat wave, but we had a craving for it since we hadn't had it since the holiday season. My main reason for coming up with this recipe is it features an ingredient that I used to always think that I'd hate, but was pleasantly surprised that I love. <br />
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<u>Brussels Sprouts with Bacon, Raisins and Almonds</u></div>
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Ingredients:</div>
-5 strips of bacon<br />
-4 cloves of garlic, peeled<br />
-4 cups (or 1lb) brussels sprouts<br />
-1/2 cup raisins<br />
-1/3 cup sliced or chopped almonds<br />
-1 cup of chicken stock or cooking wine<br />
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Instructions: Remove all yellowed leaves from brussels sprouts, then cut off the stems and cut sprouts in half. Cook bacon over medium heat until well done and crispy; set aside on a paper towel to cool. Turn heat to medium-low, then add the garlic. After a minute or two, add the brussels sprouts, raisins, and almonds. (Note: I like to add a bit of pepper as well, but try to stay away from adding salt since the bacon provides enough saltiness.) Stir ingredients together, adding a bit of chicken stock slowly to help steam the sprouts. Continue to stir occasionally for 10-15 minutes until the sprouts are well-steamed.<br />
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What I love about this dish is you can adapt it to the season. For summer, you could add a squeeze of lemon and some fresh herbs. And when I made this as a side dish for Christmas dinner, I used pecans instead of almonds, and cranberries instead of raisins. I also love that the different flavors play off each other really well to create this wonderful harmony of taste. The sweetness of the raisins, the saltiness of the bacon, the bite of the garlic, the bittery-butter flavor of the brussels sprouts, the crunch of the nuts. It's just an all-around fun thing to eat. I've actually considered just serving this for dinner with some romano cheese dusted on top, some crusty bread on the side and a nice bottle of wine (of course).<br />
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Enjoy!<br />
~Mehgan~<br />Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com2tag:blogger.com,1999:blog-1839320795462653661.post-39993908011582346432011-06-07T13:04:00.000-07:002011-06-07T13:04:46.486-07:00I Love New Gadgets!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Hello again!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My sister in-law got us this amazing Le Creuset Dutch Oven for our wedding, and I was so, so excited to use it, I just didn't know what for. I spent quite some time looking online for recipes specifically for my new gadget, but alas, I couldn't find anything that sounded tasty.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Then I started thinking about food we like to eat out, and stuff we haven't had in a while. A bell went off. Indian food!! There's a great place in Ft. Lauderdale called <a href="http://www.royalindiafl.com/">Royal India</a> that we just love, but hate how far away it is. My wonderful husband loves their tandoori chicken and rice, while I am in love with their lamb curry and naan bread. On several occasions, I have literally licked the bowl of lamb curry clean with pieces of naan bread. It's that good.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My mouth is watering just thinking about it now.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">While I know I'll never cook as well as the folks at Royal India do, I was craving their food nonetheless. I peeked into my cupboards and in my fridge, and then just started whipping things together. I'm actually kind of proud of the end result, and look forward to tweaking this recip in the future so that it's more authentic. Possibly incorporate different meats and add-ons.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Mehgan's Curried Chicken with Carrots and Potatoes -</u></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Ingredients:</u></div>-2tsbp olive oil<br />
-1lb boneless skinless chicken breasts<br />
-2 to 4 potatoes, peeled and cut into bite-sized pieces<br />
-1 small white onion, diced<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1/2 bag of baby carrots, cut into thirds</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1 can of chicken broth</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1 bay leaf</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-3 to 4 cloves of garlic</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1/2 cup plain yogurt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1tbsp tomato paste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1tbsp curry powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1tsp chili powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1tsp ground cumin</div>-1tsp garam masala<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1tsp salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1/2tsp cinnamon</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1/4 tsp nutmeg</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Instructions:</u> In a blender, place the 1/2 can of the chicken broth (reserve the rest for later), bay leaf, garlic, yogurt, tomato paste, curry powder, chili powder, cumin, garam masala, salt, cinnamon, and nutmeg. Pulse until blended well, then set aside. Warm a large skillet or dutch oven over low to medium heat, adding the olive oil, potatoes, onion, carrots and the other 1/2 can of chicken broth. Cook with the lid on until the potatoes and carrots begin to get soft. Once they're nearly fork-tender, add the chicken and blended curry sauce. Replace the lid, reduce heat to low and continue to cook for about a half hour. If it looks a little too watery, let cook down with the lid off for an additional twenty minutes or so. Serve over jasmine or basmati rice, with naan bread as an added bonus.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-BcbXlgdQASEYtQH1zi0M1bS2rxski9dbcHuUIhXz5kqLocQ-a6uWK_l6zt9u0P_V0pu-dlU72LyRpl63JXsbRhvnY1nZ_NBX9YEQWyVbR2OOqEUhCKcxFCSpIO9-2DtivHM5wKHOZG6/s1600/IMG_0399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-BcbXlgdQASEYtQH1zi0M1bS2rxski9dbcHuUIhXz5kqLocQ-a6uWK_l6zt9u0P_V0pu-dlU72LyRpl63JXsbRhvnY1nZ_NBX9YEQWyVbR2OOqEUhCKcxFCSpIO9-2DtivHM5wKHOZG6/s320/IMG_0399.jpg" t8="true" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>My thoughts:</u> I was fresh out of jasmine rice, so I decided to make my curry with couscous. My husband calls it "ghetto rice" haha, but he still likes it, and probably prefers it over rice anyway. I love the different spices in this dish, and everything combines really well. I think next time, I'll add some peas, just to get in more veggies, and possibly double the recipe since the leftovers didn't last very long in our house!</div><br />
~MehganMehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com1tag:blogger.com,1999:blog-1839320795462653661.post-31914934946626050822011-06-06T13:41:00.000-07:002011-06-06T13:41:32.796-07:00Not For The Lactose Intolerant!<div class="separator" style="clear: both; text-align: left;">Welcome to my 100th blog post! Wow, I can't believe it's been that many. When I started this sad little blog four years ago (almost exactly!) I had no idea the ups and downs I would go through. But, through it all, I've remained an avid fan of cooking and baking. It's still as therapeutic for me now as it was the day I decided to sign up for Blogger. I considered starting a new one after my divorce, but no...I'm too stubborn, and I didn't want to lose all those beautiful recipes. Maybe one day I'll get around to making a new one, but I like this little blog of mine. It somehow seems like home to me.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now enough of all that sentimental crap! Let's get on to the recipe, shall we?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This recipe is something I just threw together one night I knew what ingredients I had, I just hoped they'd taste well together lol. Being that I'm lactose intolerant, I can't have many dairy things, but when I went to make this, I basically just said "F--- it, I'm hungry, and I want some cheese". It's not entirely from scratch, but that's ok. When you've had a long day, this recipe will be there for you.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Mehgan's Cheesy Mexican Casserole -</u> </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrDKRWK9IBe5TcuWa8HV4HySwCIUYz6thz0ZWokj2jeCVgT2lo0cuHsZlt_d8jkeis6W8QPNoLzy1bgAN2GDYz7jHFBRZZn7P9pT9HTX-OkEezczFMtxpZwmFNR9kaZw44kMVj5Qcgaip/s1600/Cheesy+Mexican+Casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrDKRWK9IBe5TcuWa8HV4HySwCIUYz6thz0ZWokj2jeCVgT2lo0cuHsZlt_d8jkeis6W8QPNoLzy1bgAN2GDYz7jHFBRZZn7P9pT9HTX-OkEezczFMtxpZwmFNR9kaZw44kMVj5Qcgaip/s320/Cheesy+Mexican+Casserole.jpg" t8="true" width="320px" /></a></div> <u>Ingredients:</u><br />
-1box of Zatarain's Black Beans & Rice mix (you'll need 2 3/4 cups water & 2tbsp butter or margarine for this)<br />
-1lb boneless skinless chicken breast<br />
-4oz. Velveeta<br />
-1 can diced tomatoes with green chiles<br />
-1/4 cup sour cream<br />
-1tbsp lime juice<br />
-1tbsp chili powder<br />
-1tsp cumin<br />
-1tsp paprika<br />
-1tsp cayenne powder<br />
-1 cup shredded cheddar cheese<br />
<br />
<u>Instructions: </u>In a 2-quart saucepan, cook rice as directed on the box. While that's cooking, preheat oven to 350F. Cut chicken breasts into bite sized pieces, then cube the Velveeta. Place in bowl, along with the tomatoes, sour cream, lime juice and spices. Once the rice mix is done, mix into the chicken mixture and combine well. Place contents of bowl into baking dish (I used the lovely Le Creuset baking dish that my sister in-law got us for our wedding), top with the cheddar cheese, and then bake for 15-20 minutes. I like to broil mine the last couple minutes of cooking, so that the cheese gets all browned and bubbly, but be careful doing this - it burns fast. Let cool 5 minutes before serving. Top with cilantro if you want to be all fancy-like. :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JRx1un7XVdGq5Sey0y708T5bZyQYywa2PIM2C7dXpHOEVJwstkX07Qdmzz1RXpeSS3wOzHImLaqmbXLDPm__Fg9DkFySm8LExld2GdDMp7MqF-z1q9iV40K7EqwCHNnX07OtnHIdq_Ar/s1600/Cheesy+Mexican+Casserole1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JRx1un7XVdGq5Sey0y708T5bZyQYywa2PIM2C7dXpHOEVJwstkX07Qdmzz1RXpeSS3wOzHImLaqmbXLDPm__Fg9DkFySm8LExld2GdDMp7MqF-z1q9iV40K7EqwCHNnX07OtnHIdq_Ar/s320/Cheesy+Mexican+Casserole1.jpg" t8="true" width="320px" /></a></div><div align="left">My thoughts: Another hit! And it's so, so easy. The ingredients are stuff that I almost always have on-hand that go great in other dishes as well, but just so happen to work amazingly in this meal. I'm sure it's not the healthiest thing on the planet, but it could be worse. Just make sure to take your Lactaid if you're lactose intolerant like me!</div><div align="left"><br />
</div><div align="left">~Mehgan</div>Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com0tag:blogger.com,1999:blog-1839320795462653661.post-3673406513972889842011-02-22T05:51:00.001-08:002011-03-17T07:53:48.152-07:00I can't believe this is good for me...<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://i6.photobucket.com/albums/y212/coastiemeg/potpie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="http://i6.photobucket.com/albums/y212/coastiemeg/potpie1.jpg" width="320" /></a></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Hello ladies and gentlemen! My apologies for the long delay in posting; I just have not had the motivation to try anything new. However, I did try a new recipe recently that I absolutely fell in love with. Not only because it's super-duper easy, but also because it's delicious.</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A friend of mine recommended <a href="http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=135821">this Chicken Pot Pie recipe</a> from Weight Watchers, and I have to admit, I was skeptical at first. "Diet food" just never sounds very appealing to me. I was at the grocery store, and decided on a whim to pick up the ingredients to make this, and I am so, so glad I did.</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Weight Watchers Chicken Pot Pie -</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://i6.photobucket.com/albums/y212/coastiemeg/potpie.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="http://i6.photobucket.com/albums/y212/coastiemeg/potpie.jpg" width="320" /></a> </div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients:</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-2 servings butter-flavor spray</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1 tsp butter</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1 small onion, chopped</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-2 cups mushrooms, sliced (optional)</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1/4 tsp paprika</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1/4 tsp dried thyme, crushed</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1/2 tsp table salt, or more to taste</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1/4 tsp black pepper</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-2 cups frozen mixed vegetables</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1 cup canned chicken broth</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-3 cups roasted chicken breast, chopped</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-2 tbsp all-purpose flour</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1/2 cup fat-free evaporated milk, divided</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-4 rolls reduced-fat crescent roll dough, unrolled</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Instructions: Preheat oven to 375F. Coat a 10-inch round (I used square since that's what I have at home haha) shallow baking dish with cooking spray. Coat large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushroom and cook until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, sald and pepper. Add frozen vegetables, broth and chicken. Cover and simmer 15 minutes.</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a small cup, combine flour and 1/4 cup of evaporated milk, stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Spoon chicken mixture into prepared dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://i6.photobucket.com/albums/y212/coastiemeg/potpie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="http://i6.photobucket.com/albums/y212/coastiemeg/potpie2.jpg" width="320" /></a></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My thoughts: YUM! I rarely eat second helpings of anything, but this I couldn't resist. The only thing I might change if I make this again is I think I'll add more herbs (parsley, rosemary, bay leaves and possibly Herbs de Provence). And it would be so easy to double this recipe into a 13 x 9 inch pan if you need to make more than 6 servings. Two thumbs up!</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">~Mehgan</div><img height="64" src="http://i6.photobucket.com/albums/y212/coastiemeg/potpie.jpg" style="filter: alpha(opacity=30); left: 392px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 418px; visibility: hidden;" width="96" />Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com0tag:blogger.com,1999:blog-1839320795462653661.post-91437019012824202862010-06-15T04:22:00.000-07:002010-07-12T06:25:11.590-07:00My Southern Food Journey - Part 2<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Welcome back friends!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">It looks like my boredom is turning into a pretty productive food journey, haha!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Today we journey to Alabama & Georgia for Fried Green Tomatoes. I literally made these fried green tomatoes, while watching the movie "Fried Green Tomatoes". Don't judge me.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQJdUtJ6o8ilmCvt2YpbPKqonhNXT1gx6SYJmV6TYmBPQmK5VJh6ZstP2VxMK73HNHIOSW5FqP3pf9jIZWtW6qBG2U2VLJYvNTTR-0LwGVMO7sgW-dtIauLavhuhPZyMvZmwslV5pRqx4/s1600/tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQJdUtJ6o8ilmCvt2YpbPKqonhNXT1gx6SYJmV6TYmBPQmK5VJh6ZstP2VxMK73HNHIOSW5FqP3pf9jIZWtW6qBG2U2VLJYvNTTR-0LwGVMO7sgW-dtIauLavhuhPZyMvZmwslV5pRqx4/s320/tomatoes.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I've heard people talk about fried green tomatoes before, but I've only ever had them once. It was about 7 years ago, when I was first starting to really branch out and try cooking new things. I didn't know a whole lot about how to make them, so I decided to wing it. Yeah, big mistake. First of all, my tomatoes weren't green enough, so when they hit the oil in the pan, they nearly disintegrated. Secondly, I didn't use corn meal, I just made a batter like my mom used to make for fried chicken. Needless to say, they were NOT good.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I found some green heirloom tomatoes at my local fresh market, and got really excited to try making these again. Since it had been so long since my first failed attempt, I was willing to give it another try, because I've come a looooooong way since then. And I figured that with my man being deployed, if they didn't turn out, then there would be no proof seeing as how I'd be the only one who would know (muahahahahaha!). </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mehgan's Fried Green Tomatoes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgBu2qB3ypO9DNIHrGZSCJnJPRnZGVinc4vcg3K490GuPML-YNihDTiVKrDpjY-G-QcNbjsotcKyQqYLwjXRWhSsPDrfaBYYuP0gwMl5Pm33GSUauUVzONVEBRnuKXX7IGORdb1w_zXU5/s1600/tomatoes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgBu2qB3ypO9DNIHrGZSCJnJPRnZGVinc4vcg3K490GuPML-YNihDTiVKrDpjY-G-QcNbjsotcKyQqYLwjXRWhSsPDrfaBYYuP0gwMl5Pm33GSUauUVzONVEBRnuKXX7IGORdb1w_zXU5/s320/tomatoes1.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-2 large green tomatoes, sliced about 1/4" thick</div>-2 eggs, beaten<br />
-1/4 cup buttermilk<br />
-1 cup of corn meal<br />
-1/2 tsp garlic salt<br />
-1/4 tsp pepper<br />
-4 tbsp butter<br />
-1/4 cup sour cream<br />
-1 tbsp Frank's Red Hot sauce<br />
<br />
Directions: Heat a medium frying pan over low-medium heat. In a bowl, combine the eggs & buttermilk. In a separate bowl, sift together the corn meal, garlic salt and pepper. Melt the butter in the pan, then dredge the tomatoes first in the egg/buttermilk mixture, then coat evenly with the corn meal mixture. Place in the frying pan. Cook until golden brown on both sides. While the tomatoes are cooking, mix the sour cream and Frank's Red Hot sauce in a prep bowl. Serve the tomatoes hot with the sour cream mixture to dip them in.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYU3plHpRVcrbcVXEBTH6hWkcXZncHMwf7s0ENOhnlvRxuO54Sy2WL1blKMicmFnBaMkMTVslM3cTlsIctU_EbIIQyC0aOfCuqhwJqBH8mxiRX7_gbw4SwGd4wK9k3MnAmt0TX4YMNon16/s1600/tomatoes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYU3plHpRVcrbcVXEBTH6hWkcXZncHMwf7s0ENOhnlvRxuO54Sy2WL1blKMicmFnBaMkMTVslM3cTlsIctU_EbIIQyC0aOfCuqhwJqBH8mxiRX7_gbw4SwGd4wK9k3MnAmt0TX4YMNon16/s320/tomatoes2.jpg" /></a></div>My thoughts: Scrumptious! I know they're terrible for you, but I just couldn't resist. And I had contemplated cooking them in vegetable or olive oil, but thought the butter would give them a nice flavor. The crunch from the corn meal really complimented the sweet tanginess of the tomatoes so well, that I could imagine myself consuming my own body weight in these and still want more. I'd be in pain, sure, but I'd also be completely satisfied.<br />
<br />
What's really cool about this recipe is that it's not only simple, but it's also very versatile. You could change the spices in the corn meal mixture, to kick it up a notch. You can use these instead of lunch meat or hamburger patties on sandwiches. <br />
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I told my dear fiance that I'm so making these for him when he gets home. He's going to love them!<br />
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~MehganMehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com2tag:blogger.com,1999:blog-1839320795462653661.post-52641614703663087792010-06-14T07:40:00.000-07:002010-07-12T06:25:42.641-07:00My Southern Food Journey - Part 1<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Hello ladies and gentlemen! I know it's been a while, but it's just been too stinkin' hot outside lately to be stuck in a stuffy kitchen, stirring pots and pans of steaming food. I did have a cooking kick last night, though, so back to the kitchen it was for me.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Living in South Florida, I've got TONS of options for new foods to try out. I've been trying to steer clear of comfort food since I'm still in the throes of wedding planning and live in fear of not being able to fit into my wedding dress in October.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">After a particularly sweltering weekend (it got up to about 99F with a heat index of 104F - bleh), all I wanted was some good, southern, home cooking. I had some frozen crawfish tails that I picked up at the market hanging out in my freezer, just waiting to be used. Having never cooked with crawfish, I was stumped. So, off to Google I went.</div><br />
While searching online for a killer crawfish recipe, I brewed a big pot of sweet tea, which is one of my weaknesses. I foolishly drank two large glasses of it with dinner, and sat up half the night like a hoot owl, but that's not the point.<br />
<br />
I will admit, I love the luxury of having this crawfish tail meat already prepared for me. When my fiance and I went out to dinner at Joe's Crab Shack, he got the New Orleans steam pot that included crawfish, and let me tell you...that was a struggle! I actually remember him saying to me "These sure are a lot of work for little to no meat!". I felt bad for the poor guy, so I handed him one of my crab legs for his efforts.<br />
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Before I go on, let's take a little trip down memory lane with Mehgan, shall we?<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Imagine me, about four years old, bright blonde hair and blue eyes, living in Sumas, WA with my dad. My dad is a self-proclaimed red-neck who loved farming and living in the sticks and saying stuff like, "Hoo boy! Didja see that? That was a good-un'". So, one day, my dad decides to take me fishing in the creek behind his mother's house. (And when I say "creek", it doesn't rhyme with "peek", it rhymes with "nick". Just so you know.) I'm standing on the bank of the creek with my little Barbie fishing pole, hoping for a bite from a trout or whatever kind of fish we had in there. My dad, up to his thighs in the freezing cold water (he was wearing waders) is slowing moving his arms back and forth in the water. I specifically remember thinking that it was the same way he used to look for his glasses in the morning. Anyway, he shoots up like a jack-in-the-box, hooting and hollering "It pinched me! Yeeoowww!" and flailing his arms about (this was quite hilarious, since he's a 6'4" tall redneck in overalls and waders). Dangling from his right pinky was, what looked to me like a giant insect, but was in fact a crawfish (or crawdad or crayfish or mud bug, whatever you prefer). </div><br />
This continued for another or hour or so, me trying to stifle my laughter while still patiently waiting for a bite that would never come. My grandmother did manage to cut a steak into the shape of a fish, so that I could say that I had fish for dinner that night.<br />
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Now, on to the incredible way my dad ate these crawfish: once they were boiled up, he would bite their little heads, sucking out all the juices, and then pinch the tails so that he could get all the meat out. I'm a girl. I don't do these things. I sat in wonder as my did finished off a good 20-30 crawfish in one sitting. Ahhh...my father....gotta love him.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fast-forward about 20 or so years, and you have me thanking the Lord almighty for not having to endure the process of getting together 3/4 of a pound of crawfish meat in order to make my crawfish etouffee for dinner!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mehgan's Crawfish Etouffee</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEbaF4Rp_L5IVb5GHKzzycKtfY3a_RSDkwCCqu8hzZ9c_x7Gmp7QHC4TpvH-9IBSOLuyEyfw3W6RVjbBogpDfa1vyXIbdh5jkQiyltl9uXxwJW9qWjaxQ5fCucnG75SEwFR9X4k8FbAqi/s1600/crawfish+etouffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEbaF4Rp_L5IVb5GHKzzycKtfY3a_RSDkwCCqu8hzZ9c_x7Gmp7QHC4TpvH-9IBSOLuyEyfw3W6RVjbBogpDfa1vyXIbdh5jkQiyltl9uXxwJW9qWjaxQ5fCucnG75SEwFR9X4k8FbAqi/s320/crawfish+etouffee.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1 to 2 tbsp olive oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-3/4 to 1 lb crawfish meat</div>-3 cloves of garlic, minced (I like mine on the garlicky side)<br />
-2 to 3 stalks of celery, chopped<br />
-1 bell pepper, chopped<br />
-1 large onion, chopped<br />
-2 bunches of green onion, chopped<br />
-1/2 to 1 cup chicken stock<br />
-2 tbsp canned tomato sauce or tomato paste<br />
-1 to 2 tbsp Cajun seasoning<br />
-1/2 tsp corn starch<br />
-2 cups cooked white rice<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01B84EmWvJg1B2whnr289hM8vOIUKIheFCeM9dv0t4BM7ppCaEU19VsfWxf5P4V4g6xcP7ewI3zhMb_nvAxWnojT5zVHpGRDcFQ9ZeHQi6_CibB8I3X5m00iRoTOLhteIHm9OMArMI5DP/s1600/crawfish+etouffee1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01B84EmWvJg1B2whnr289hM8vOIUKIheFCeM9dv0t4BM7ppCaEU19VsfWxf5P4V4g6xcP7ewI3zhMb_nvAxWnojT5zVHpGRDcFQ9ZeHQi6_CibB8I3X5m00iRoTOLhteIHm9OMArMI5DP/s320/crawfish+etouffee1.jpg" /></a></div><br />
Directions: In a large skillet over medium heat, combine the olive oil, onion, garlic, bell pepper, celery and green onion until the onion becomes transparent. Add the chicken stock, tomato paste/sauce, crawfish meat and Cajun seasoning, stirring until the meat is thoroughly cooked (about 10 minutes. Add the corn starch, a little at a time, to thicken it. Side note: I know most people make their own roux with butter and flour, but seeing as how I had neither the time (I was hungry) or patience (side effect of being hungry) I opted for corn starch. Once it's good and thick, serve over the whtie rice. Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXGZClBn3I_41PibIt1TB_H2rZ5OfoPNm_foaDYQNNlQ79MezhN6dvEC_LKPlvqTqa3hBZUnxj5JWFdtG5CD1nID3x0Hj-iMwLBM7-LGmEgwCbafLtF06e8wHF4US8CtIa6O8bKC0kEoA/s1600/crawfish+etouffee2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXGZClBn3I_41PibIt1TB_H2rZ5OfoPNm_foaDYQNNlQ79MezhN6dvEC_LKPlvqTqa3hBZUnxj5JWFdtG5CD1nID3x0Hj-iMwLBM7-LGmEgwCbafLtF06e8wHF4US8CtIa6O8bKC0kEoA/s320/crawfish+etouffee2.jpg" /></a></div><br />
My thoughts: DELICIOUS! I'm sorry I wasn't able to get a good photo before I mixed it all together, but in my rush to feed my face, I didn't even think to take one. As I was bringing the spoon to my mouth, I was like "Crap! I need to take pics!" Haha! But yeah, it was amazing, and really hit the spot. I ate a heaping helping of this while watching "Divine Secrets of the Ya-Ya Sisterhood" and drinking a big ol' glass of sweet tea.<br />
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Since my wonderful fiance is currently deployed, I have a ton of leftovers, but that's ok, because I'm in love with this dish. Just look at that delicious broth!! I could drink that by itself!...but I won't.<br />
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~MehganMehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com1tag:blogger.com,1999:blog-1839320795462653661.post-65636402232532994662010-04-14T08:28:00.000-07:002010-07-12T06:26:32.847-07:00Something I've Been Wanting To TryAllow me to give you a little bit of backstory here, otherwise you won't fully understand where I'm coming from when I say that sometimes, I love "poor food".<br />
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See, I grew up in a mixed family with three older half-siblings and one younger brother from my mom's second marriage. We struggled financially for a long time, with both of my parents working two jobs a lot of the time. The thing is, I didn't think we were "poor" till about the time I got to high school and realized that a lot of my favorite foods were nothing like the foods my friends were used to. Kraft mac n' cheese mixed with tuna and canned peas? NOM!! But, to my friends, it was repulsive to even imagine eating that, but I noshed on this at least once a week. I actually remember times that my mom would cut in powdered milk mixture with our regular gallon of milk when it got too low, so that we'd have milk to last until payday.<br />
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One of my all-time favorite, stick-to-your-ribs meals was my mom's shephard's pie. It was a simple recipe of mashed potatoes and canned green beans layered with a ground beef & cream of mushroom soup mixture that she probably came up with one night when she was looking in our pantry, thinking to herself, "Dear God, how am I going to feed five kids with <em>this</em>?" <br />
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Fast forward about 15 or 20 years and you have me performing the same act in front of our barren pantry, two days away from payday. It was one of those blustery days, raining cats and dogs outside with a strong wind where I just wanted to curl up on the couch and watch Food Network all evening. My fiance looks at me with puppy-dog eyes that only said one thing, "Feed me." The light bulb went on, and instinctively I started peeling potatoes and chopping garlic to make my mom's shephard's pie.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TeLNMYFyGgbbQjnrLGh5AHg9Qq9vZpxTAiiyNBhkAOQ7m_dFprdO4tz3vfz2BbFX4NAdhYv87Le_oXBaKndf6lwnsRXLvz09h-Qdku-alBZuEe_iuAY1YCzXf6xYtnGj6Qavo_nroXAM/s1600/shepherd's+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TeLNMYFyGgbbQjnrLGh5AHg9Qq9vZpxTAiiyNBhkAOQ7m_dFprdO4tz3vfz2BbFX4NAdhYv87Le_oXBaKndf6lwnsRXLvz09h-Qdku-alBZuEe_iuAY1YCzXf6xYtnGj6Qavo_nroXAM/s320/shepherd's+pie.jpg" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-2 tbsp olive oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1lb lean ground turkey or beef</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1 medium onion, chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-4 to 6 russet potatoes, peeled and diced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-2 cloves of garlic, minced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1/4 cup milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-4 tbsp butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1 can of green beans,drained</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1 packet instant brown gravy</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-Salt and pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Directions: Preheat oven to 350F. In a skillet, heat the olive oil over medium heat. add the onion and cook until the onion turns transparent, then add the ground turkey/beef. While that's cooking, place the potatoes in a medium-sized saucepan and pour in enough water to just cover the potatoes. Cook the potatoes on high heat until fork-tender, drain. By now, the meat should be cooked thoroughy; drain any extra liquid and set aside. To the potatoes, add the garlic, butter, milk and salt & pepper, then whip until you achieve your desired consistency (some people prefer their mashed potatoes to be lumpier than others. Me? I like 'em smooth, baby). </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a deep dish round pie pan or 9"x9" square pan, put in the green beans, then layer on the meat mixture and top with the mashed potatoes. Bake for approximately 20-30 minutes. While that's cooking, cook the brown gravy as instructed on the back of the packet. Once you plate the shepherd's pie, pour a generous amount of the brown gravy on top. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnNhKfmaFPoaYCjojreD9rcwHgHt_FmPU5PfBcAXekrXEQT_Sf1A0Nvk2joEnNZA46usxGKF8DdcMvICeC9lWEYQCc1c9OFYLLx4hgB3eG7b7H6a7rRI9Uampa_DWU11Yamm_t76hA7lu/s1600/shepherd's+pie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnNhKfmaFPoaYCjojreD9rcwHgHt_FmPU5PfBcAXekrXEQT_Sf1A0Nvk2joEnNZA46usxGKF8DdcMvICeC9lWEYQCc1c9OFYLLx4hgB3eG7b7H6a7rRI9Uampa_DWU11Yamm_t76hA7lu/s320/shepherd's+pie1.jpg" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My thoughts: This recipe is slightly different than my mom's because I don't like mushrooms one bit (taste or consistency), so I decided to remove that element from the meat mixture and instead use a brown gravy on top. But, if you want to try it her way, by all means, give it a shot. :)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Future-husband LOVED it, he had two helpings, plus more for lunch the next day!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I know it's not the traditional pub version of shephard's pie, but in a pinch, it does the trick just fine and dandy. It may not photograph well, but what it lacks in beauty, it more than makes up for in taste. Plus, the fact that it's quick and easy makes it that much more enjoyable.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">~Mehgan</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>P.S. I'm still getting used to photographing for my blog now that I'm here in South Florida, so please bear with me! Thanks!Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com1tag:blogger.com,1999:blog-1839320795462653661.post-68147253316397763002010-03-02T08:27:00.000-08:002010-07-12T06:27:17.062-07:00The Prodigal Poster...Hi, remember me? Your host here at A Craving for Perfection? Well, if not, I understand, I've been absent for about six months now. BUT, I have a reason! Actually, many reasons, in fact.<br />
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First, I have left the Last Frontier state of Alaska and moved on to sunny Miami, Florida. Yes, that's right, people, I moved from one extreme corner of the United States to the other, and I couldn't be happier. This was a much-needed change, and while there are a few things I will miss about Kodiak, they were not enough to keep me there. I got the opportunity to move out here in October 2009 and it has taken me this long to finally get settled and get my butt back in the kitchen. :)<br />
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Second, I have started taking this course titled Healthy Eating Every Day (HEED) through my work, and have learned a lot about making healthy eating choices and cooking healthy meals. It has really helped to reshape the way I go about feeding this body of mine.<br />
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Third, and this is a big one: I will be getting married in the Fall! I know, in blog-world it seems pretty soon after my divorce last year, but I met a wonderful man who makes me feel such joy and treats me like a lady should be treated, and I wasn't going to let this gem of a man slip through my fingers. He's honorable and genuine, and I adore him. So, when he proposed, there was no doubt in my mind, no hesitation. I immediately said YES! And we have enjoyed cooking together immensely, which something new and foreign to the both of us (we're used to being the only one cooking in the house, so we battle for use of the stove from time to time LOL).<br />
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That being said, you'll have to forgive me if I post randomly about wedding stuff from time to time, I am just so excited to start this new journey with the man that I love.<br />
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I have quite a few meals planned, some simple, some more complex. I can't wait to get back into the swing of things. I have missed being in the world of cooking and baking so much, you have no idea!<br />
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And now, a quick photo of me and my new guinea pig.....I mean, erm....my fiance, LOL.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkVR469qUip05zPLwcHgN707rEAG2GNtqr-dkZ0Qx5uG0YrU-egd3OI5h0PtZGDDtcEKMozathfn7cll-kNrXrBlVgBHjAGIXxvL3WGmkBdLxXPnMJAeU3iftL747vxDKTOaTsv9Mpsuw/s1600-h/IMG_0219+(2).JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444076500071284146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkVR469qUip05zPLwcHgN707rEAG2GNtqr-dkZ0Qx5uG0YrU-egd3OI5h0PtZGDDtcEKMozathfn7cll-kNrXrBlVgBHjAGIXxvL3WGmkBdLxXPnMJAeU3iftL747vxDKTOaTsv9Mpsuw/s400/IMG_0219+(2).JPG" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a> All together now, "Awwwww!".<br />
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Thanks for stopping by!<br />
~Mehgan~Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com1tag:blogger.com,1999:blog-1839320795462653661.post-10129469975729738912009-08-24T20:59:00.001-07:002009-08-24T22:07:24.204-07:00Sometimes a girl needs steak...<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTNU8UE0XYmNXGthFeLSaLU372xho36e7T9j-w5tGdxAjFm0f_t8V6Y5hrcn3lfzSIWVo8P-wamvWdiL_UBDhc1b40KhPswPfut9sH8PtOT6XABfG2DX7l1gNPJt6Cy1oe9-HlvoE_5qrk/s1600-h/Steak1.jpg"><img id="BLOGGER_PHOTO_ID_5373763303968182274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTNU8UE0XYmNXGthFeLSaLU372xho36e7T9j-w5tGdxAjFm0f_t8V6Y5hrcn3lfzSIWVo8P-wamvWdiL_UBDhc1b40KhPswPfut9sH8PtOT6XABfG2DX7l1gNPJt6Cy1oe9-HlvoE_5qrk/s400/Steak1.jpg" border="0" /></a>Hello everyone! <div align="center"><br /></div><div align="left">So, I've been a major lazybones in the kitchen lately. Like, terribly-ashamed-eating-top-ramen-in-my-kitchen kind of lazybones. Part of it is that I'm trying really hard to save money because I have a major move coming up (going to Miami, baby, yeah!) and also because my man isn't here, so I'm having a hard time just cooking for one. I don't think I've ever had to do that, LOL. I'm one of those lame people who can't go to the store and buy just one steak. For some reason, if I don't buy two, I feel like everyone just <em>knows</em> I'm a single girl living alone. If you think about it, it's kind of smart. That way, crazy-stalker-rapists know not to follow me home because I've got someone there who likes to eat thick cuts of rare meat and can tear them to shreds in 2.5 seconds flat. It's self-preservation, really.<br /></div><div align="left"> </div><div align="left">Recently, I've been trying to step it up lately, because I'm getting sick of food that I used to eat when I was in high school. I'm a grown-up, dammit, I should eat like one (even if I am on a budget). This post was supposed to happen about two weeks ago when I first got a hankering for a good steak, but that didn't pan out. My steak came out of the oven rubbery and unappealing and my veggies were limp. It was a sad day. So, I ended up freezing my other steak (now don't go crucifying me for doing so, I looked up the best way to freeze my meet without ruining it, and am glad to say it worked). Over this past weekend, I watched an episode of "The Best Thing I Ever Ate" and the segment with chef Cat Cora devouring that delicious steak had me drooling. It was all I could think about all day at work today (well, that, and missing my man-friend, naturally). I rushed home to pull my steak out of the freezer and defrost it in some water in time to marinade it for dinner.<br /></div><div align="center"><br /></div><div align="left">Now, I didn't let it marinade the optimum time, but I figured an hour was better than nothing. I threw about 2 teaspoons of vinegar, a teaspoon of olive oil and a tablespoon of steak rub in a ziplock bag with my steak. I threw a russet potato in some tin foil and chucked it in the oven at 375F. While my potato baked and my steak marinated, I rushed to Blockbuster to get a good movie to watch tonight. By the time I came back, it was go-time. I threw a pad of butter in a skillet over medium heat and in went my steak. Sizzzzzzle.... oh it smelled so good. A good five to seven minutes on each side seemed about right. Now, I know most chefs put their skillet in the oven to finish cooking their steak through, but mine have rubber handles (and they're KitchenAid) so I didn't want to melt them. I opted to lower the heat on the stove and cover it for a few minutes.</div><div align="center"><br /></div><img id="BLOGGER_PHOTO_ID_5373754578821586946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vq708ZbHIzyy8tpHpXusR00EnlxYCjs-J-iBGbatBqac0C1f_Xt1eaYQS43Pdd_jvgL7JdhlNAaVVT3Ikr3OCJgc59jODXKf83OfZcq_V7F36qIXRbyS8Dc5bd-f3zODDh90Cfm_qFkW/s400/Steak.jpg" border="0" /><br /><br /><em>Ahhh nice and rare....</em><br /><br /><div align="left">This steak rocked my world. It was crispy on the outside, juicy and yummy on the inside. The perfect amount of pink (for me). I didn't even use A-1. Believe it. I had this with my loaded baked potato and some green beans sauteed in butter with garlic and pieces of bacon. My mom taught me how to make 'em that way, and they always remind me of her when I have them.</div><br /><br /><img id="BLOGGER_PHOTO_ID_5373761120339007586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pb1Xwb3YSRq8oj2iYFL8wwGeqSnC4hQlwmWEh2wgyxM9WoMi3OKMBBc0AqRdUeEVvg98vMe9S-EUYbWkrISy5qufh1VM-KXHvway1kzEQFP9aEVu7DOHfxrexxVCDUe9U1oh1efTiOjH/s400/Potato.jpg" border="0" /><em>Oh mama....</em><br /><br /><div align="left">So, ladies, next time you have a craving for some really good steak, don't pussyfoot around it and be like "It has to be baked, I don't wanna get fat......." suck it up and make it this way. You'll thank me. It's delicious. I'm not saying eat steak this way all the time, but come on, it's too good to pass up. Just do it the way the chefs do and quit kidding yourself. And guys, well you probably already know how to make a good steak, but if you wanna put something tasty in your mouth (and who doesn't) make it this way. You'll thank me. </div><div align="left"> </div><div align="left">Enjoy!</div><div align="left">~Mehgan~</div></div>Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com3tag:blogger.com,1999:blog-1839320795462653661.post-73604109651170857582009-08-05T13:19:00.000-07:002009-08-05T22:15:40.760-07:00Hello, Stranger...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMC7B9eSdO4W6d_z8j224XBSHpiOZCmvscalxBmtTuClScYQqAGhvW_rKNViFqnijdFoLvu_D4B60bUMz17m7APQpEvai71wn0IqOSza9rxorD8QxlyWmfUHGFQHCgE7XokbOtXKFnRjD/s1600-h/IMG_0245.jpg"><img id="BLOGGER_PHOTO_ID_5366703544246812178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMC7B9eSdO4W6d_z8j224XBSHpiOZCmvscalxBmtTuClScYQqAGhvW_rKNViFqnijdFoLvu_D4B60bUMz17m7APQpEvai71wn0IqOSza9rxorD8QxlyWmfUHGFQHCgE7XokbOtXKFnRjD/s400/IMG_0245.jpg" border="0" /></a>Hello! Wow, looks like I took me a hefty little break there, huh? Lots and lots o' changes in the world of Mehgan. I won't get into all the details (I don't want to jinx anything!) but let me just say that I'm very, very happy and there are yet even more changes on the horizon for me. <div><div><div></div><br /><div>A little while back, my good friend from work invited me to a barbeque at her house. So, when I asked what I should bring, naturally, they asked me to bring cupcakes. I already knew that I was planning on making Rachel's Cuba Libre cupcakes from her blog Coconut & Lime for an coworker's upcoming birthday, so I decided to go with Magnolia Bakery's vanilla cupcakes with cream cheese frosting. </div><br /><img id="BLOGGER_PHOTO_ID_5366710626930844066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 215px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8IjoPbZskwKkCEmUibBSKZfqDBWMoGQDktMrr-I9OUWcoNu8yD3r_ZdnXnxI61L7C9H0HbJKeE5i1gdATxppzDgP4mlc6zlugfttGt-O343BHhOUAtatY1JOt9TzPVXZMJimVA2xzm1ac/s400/IMG_0243+smaller.jpg" border="0" /> <div></div><br /><div>I've loved these cupcakes since the first time I made them. I like to refer to them as "tough cupcakes" because they can take a beating in transfer yet still retain their shape. They're just slightly more delicate than a muffin, if I were to make a comparison.</div><div></div><br /><div>For my own personal challenge, I decided to try my hand at swirling to frosting colors together, and to my own delight, it worked!! I no longer fear the unkown, people. I can do it! *rolls up sleeve like Rosie the Riveter*</div><br /><img id="BLOGGER_PHOTO_ID_5366714502331879330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfzP0nxhRbqsBZWIv1ifeKlbA8uCcweLidfjSUl9ycD6i9J-tfyj1dfsFQrS89tMNj-6GDdNvpn513sKyxFCjbw9lXxC63uEBBLPEZShksc_hJYk6VuCVr4QNgJsZbLC4HrkAQoKSlIo3/s400/IMG_0246.jpg" border="0" /><br /><div></div><div>And I also have another personal challenge coming up: I'm making my own birthday cake (I think I'll go to Nigella Lawson's cookbook <em>How To Be A Domestic Goddess</em> for inspiration), and another personal challenge that I'll keep secret, save for the fact that recips is going to be entirely my own. I haven't done that in a while. Wish me luck!</div><div></div><br /><div>Thanks for stopping by!</div><br /><div>~Mehgan~</div></div></div>Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com0tag:blogger.com,1999:blog-1839320795462653661.post-77259537740283218022009-04-27T20:52:00.000-07:002009-04-27T22:14:12.249-07:00Spring Has Sprung In Kodiak<div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsv-cxG67ncmstk9Ik0YJmWdzMCLvw4grR2IgXIZH9J-sPx9y1KD_bWvUUdXwYXG0KiP-kTkteo1eDaC_xsg4zceSl7D2oQ9YHJ2JKsWJ2o4NhcrDd2aJ0xNeX-_JQ321xVMomnEuyPQAf/s1600-h/Picture+022.jpg"><img id="BLOGGER_PHOTO_ID_5329588980177328242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsv-cxG67ncmstk9Ik0YJmWdzMCLvw4grR2IgXIZH9J-sPx9y1KD_bWvUUdXwYXG0KiP-kTkteo1eDaC_xsg4zceSl7D2oQ9YHJ2JKsWJ2o4NhcrDd2aJ0xNeX-_JQ321xVMomnEuyPQAf/s400/Picture+022.jpg" border="0" /></a>It's been a very good past month for me (obviously, since I haven't been posting, LOL). I've been pretty busy with work. Our transfer season officially kicks off in April, so when you have about 2,500 Coasties all wanting to leave the island at the same time (and just as many incoming to replace them), it can make you feel a little nutso. But, I've managed to make time to meet some new friends, attend a bachelorette party and even had a dance recital in there somewhere. It was such a blur that I barely remember it all! But, it's been a lot of fun, and I'm VERY thankful for that.</div><div> </div><div>I'm also very thankful for the gorgeous weather we've been having here in Kodiak lately. I actually fell asleep laying in the sunshine on my living room floor this afternoon after I got home from work. Like a cat. It was divine.</div><div> </div><div>I don't know what it is, but I've been making a lot of Mexican-inspired dishes lately (well, nothing else has been that noteworthy, at least. I don't count PB&J as a subject worth posting unless I tweak it in some inventive way, LOL). I just love the flavors of Mexican food: the spicy, earthiness just gets me every time. </div><div> </div><div>Anyway, so I was wanting something Mexican tasting, but was burnt out on tacos, and wanted something on the lighter side. I remembered when I was on the USCGC Polar Sea back in 2004, our cooks used to make this awesome spicy chicken & bean soup that I would eat cup after cup of until I felt like puking (but, in a good way). I don't have their recipe, but this is as close as I came to it.</div><div> </div><div>Mehgan's Spicy Chicken & Bean Soup:</div><div> </div><div>Ingredients-</div><div> </div><div>-1 lb boneless, skinless chicken breast</div><div>-2 cans chicken stock</div><div>-1 tbsp olive oil</div><div>-2 cloves of garlic, minced</div><div>-1 medium white onion, chopped</div><div>-1 can of Mexican stewed tomatoes</div><div>-1 can of tomato sauce</div><div>-1 can of diced green chiles</div><div>-1 can of kidney beans</div><div>-1 can of black beans</div><div>-1 1/2 tbsp chili powder</div><div>-2 tsp cumin</div><div>-1 tsp cayenne pepper</div><div>-salt & pepper to taste</div><div>-shredded cheddar cheese and sour cream to top it off</div><div> </div><div>Instructions: In a large stock pot, heat the olive oil, then add the garlic and onion. Once the onion starts to turn transparent, add the chicken stock. Bring to a boil. Then add the chicken breasts. Cook through, until the chicken breasts are white and there are no pink juices when you cut it. Using the two-fork method, shred the chicken, then return it to the pot. Add the rest of the ingredients, bring to a boil, then reduce the heat to low, cover and allow to cook for about another hour or so. You want the flavors to really combine. When you go to serve it, throw some sour cream and shredded cheese on top, and you're good to go, partner!</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5329593490663509842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMwy5hBS9izsEKkY5euGn1jFYNSkhJ7mrPuvN0aMS3uvaXc5WUMiZgRyImbPKWki1X9FbGY1kXCuxC4BsNnJldn47WK0Ko6jJFT3qgkskPyk-NO1VJD5heEOmRVQ0OHsIP8z8-XMloleYQ/s400/Picture+052.jpg" border="0" />My thoughts: pretty darn close to what I had on the ship, but not quite spicy enough, and I would have liked more tomatoes. I think I should have taste-tested it before hurriedly dished it up and subsequently devoured the whole bowl, haha. It was still pretty darn good though. I had mine with a simple chicken quesadilla (made with some leftover Taco Bell hot sauce packets, LOL) to dip in it. And the leftovers the next day were even better, because the flavors got to really mesh well together overnight. I actually have some of this in my freezer for when I get another craving for a hot, steaming bowl of spicy yumminess.<br /><img id="BLOGGER_PHOTO_ID_5329591505487868434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJDMJHY05U2rtuwJ-Bn8RWIQL05IU4B1wsSqoAfgmqe-SDgEWOBryQiNpYtLwGcPQMG5DHc8w_eyUXnP6d0vOO2Gr03ZIhxfkED5grisn5E2hpNu0qY-8X2l061WFO4WstLlJBg33CibK/s400/Picture+048.jpg" border="0" />Enjoy!</div><div>~Mehgan~<br /><div> </div><div>P.S. Don't you just love my turquoise colander? I paid an outrageous amount for it a store in town, but it matched my apartment so well and it was the last one in that color, I couldn't say no. I love it almost as much as I love peanut butter. Almost. :)</div></div>Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com0tag:blogger.com,1999:blog-1839320795462653661.post-6162977281587836032009-03-10T21:48:00.000-07:002009-03-11T10:48:00.583-07:00Master Shredder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIq59t9PelcXtcOoQektzpmNGWYbTti2Bc4_sNs1yUc_0LdVhfNGOc2iXaxkheUd_TcGuP1IsoVqp2YE9zrzQBVXYPzIEP3DhMfR9KMZ1pIPaknqmyq8H-sy8Rss1wYsUW6DlScAAAzrT7/s1600-h/Picture+033.jpg"><img id="BLOGGER_PHOTO_ID_5311797768151799458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIq59t9PelcXtcOoQektzpmNGWYbTti2Bc4_sNs1yUc_0LdVhfNGOc2iXaxkheUd_TcGuP1IsoVqp2YE9zrzQBVXYPzIEP3DhMfR9KMZ1pIPaknqmyq8H-sy8Rss1wYsUW6DlScAAAzrT7/s400/Picture+033.jpg" border="0" /></a> I live in one of the most beautiful places on this planet. I truly do. I took the above photo a few weeks ago, and am just now getting around to posting it. Just look at that view from one of the windows in my apartment! In the very center, just below the highest mountain peak, you can see the silhouette of an eagle flying. Actually, there were about 20 of them just soaring about, enjoying the ocean breezes. It was incredible. A very good afternoon, indeed. And the sunset only got more and more spectacular after that, but I was too busy making dinner to get a good photo of it.<br /><br />Seeing as how it had been a couple weeks since I made my pulled pork tacos, yesterday I started to get another hankering for those babies. But, my only problem was I didn't have any pork on-hand, nor did I have the time to make them. So, I went for the next best thing and threw some chicken breasts into a stock pot with a couple cans of Mexican diced tomatoes with green chiles, and let that bad-boy simmer away for about an hour and a half while I ran some errands around town.<br /><br />It was chilly and rainy yesterday afternoon, and I was very glad for the spicy-hotness in this meal. These actually came out a bit spicier than my pulled pork tacos did, I think it's because I used a different kind of diced tomatoes or something, but they were still really good.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvgrwMA8oH0GIE0oluO476hC6Pv_VAMfVbD_Uw8G_oHFerfbM8l2JWu6ceG1Jp3z5kNkxBk8JiK_j4U8lV-TjGfMM-nFc4XTVIomYFDYHbrq2zssXUBBij89WP9DQWrti2MaPOYuEGXFL/s1600-h/Picture+037.jpg"><img id="BLOGGER_PHOTO_ID_5311793539889873058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvgrwMA8oH0GIE0oluO476hC6Pv_VAMfVbD_Uw8G_oHFerfbM8l2JWu6ceG1Jp3z5kNkxBk8JiK_j4U8lV-TjGfMM-nFc4XTVIomYFDYHbrq2zssXUBBij89WP9DQWrti2MaPOYuEGXFL/s400/Picture+037.jpg" border="0" /></a> Spicy Shredded Chicken Tacos-<br /><br />Ingredients:<br />-1 tbsp olive oil<br />-2 cloves of garlic<br />-2 skinless, boneless chicken breasts<br />-2 cans of Mexican diced tomatoes with green chiles, undrained<br />-1/2 cup medium salsa<br />-1 tsp ground cumin<br />-1 tsp chili powder<br />-1 tbsp olive oil<br />-1 medium onion, thinly sliced into strips<br />-1 red or green bell pepper, sliced into strips<br />-6 corn tortillas<br />-assorted toppings (shredded cheese, sour cream, guacamole, cilantro, etc)<br /><br />Instructions: In a medium saucepan or stock pot, heat the olive oil over medium heat. Add the garlic, chicken, cans of diced tomatoes and the salsa. Heat to boiling, then reduce heat and simmer on low for 1 hour. Remove the chicken breasts from the tomato mixture, and using the two-fork method, shred the chicken into small pieces, then return to tomato mixture. Then, in a medium skillet, heat the other tbsp of olive oil over medium, and saute' the bell peppers and onions until the onions are transparent and the peppers are tender. To serve, place filling into warm corn or flour tortillas and load on the toppings!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgfLXqdd8jgWpgRw-bqaOarkBxOnD-Dr3YPvGx-0IFkscHlbgt0UA3zpd4xgBxoqNfn3tPAl6v0zBKnqaG7gKCNpAH0l5Mu81WLgXOD5OIXajljlE8P8Vsc1RinsoSfu1okgCQXsSjePm5/s1600-h/Picture+035.jpg"><img id="BLOGGER_PHOTO_ID_5311790800161620914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgfLXqdd8jgWpgRw-bqaOarkBxOnD-Dr3YPvGx-0IFkscHlbgt0UA3zpd4xgBxoqNfn3tPAl6v0zBKnqaG7gKCNpAH0l5Mu81WLgXOD5OIXajljlE8P8Vsc1RinsoSfu1okgCQXsSjePm5/s400/Picture+035.jpg" border="0" /></a> My thoughts: DELICIOUS! And this makes plenty of leftovers for lunch the next day. I wasn't too big on the sauteed onions and bell peppers, they sort of threw off the texture, but the flavor they added was really good, so I didn't mind them so much. I had my tacos with a nice big bowl of warm refried beans with plenty of shredded cheese on top. I could actually eat the filling mixed with refried beans sans the tortillas. It's just that good. Or as a topping for a salad. The possibilities are endless!<br /><br />Cheers!<br /><br />~Mehgan~Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com0tag:blogger.com,1999:blog-1839320795462653661.post-58161037985925924502009-03-01T17:24:00.001-08:002009-03-01T18:47:50.141-08:00Yep, It's Still Winter...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKRtUdtGW_QZTnlMMijX8okrvCg8sQQi_ry0Uz0fs-ZUZlJgiOUEMRaPje7wp0kKO_jUT9zv-MsgUCcnKhQKJhy6JOj1xnalVykvzYyUsK2ttNgaI53I5LEDSWoOVN1EG3ztrx5TDeXobj/s1600-h/IMG003.JPG"><img id="BLOGGER_PHOTO_ID_5308406670098499266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKRtUdtGW_QZTnlMMijX8okrvCg8sQQi_ry0Uz0fs-ZUZlJgiOUEMRaPje7wp0kKO_jUT9zv-MsgUCcnKhQKJhy6JOj1xnalVykvzYyUsK2ttNgaI53I5LEDSWoOVN1EG3ztrx5TDeXobj/s400/IMG003.JPG" border="0" /></a> I realize that I live in Alaska, and I've come to terms with the fact that winter here lasts much, MUCH longer than it does in other regions of the US, which is why I get so giddy whenever it's sunny here. And it has been quite sunny recently, I won't lie, and I have been enjoying that. However, the sunshine also means that the daylight sun melts the snow, which turns to ice over night. Anyone who has met me can tell you that 1. I am extremely clumsy and accident prone, and 2. Me walking on ice looks like Bambi just after he was born. It's frightening. A disaster waiting to happen.<br /><br />Needless to say, though, I am enjoying this winter. I have found my own ways of coping with the never-ending cold. I have great friends, my apartment is within walking distance of wherever I usually want to go, and I have a fabulous view of Kodiak harbor from my window. I recently gave my old Canon Rebel 35mm to my mom and had some film leftover on the roll inside the camera, so I decided to take a few quick shots before I popped the camera in the mail. Unfortunately, it wasn't sunny that day, but it was still pretty beautiful. There was a heavy mist settling in, and since it was the weekend I didn't have to work, which was even nicer.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2eRd_wvbfrEnDL73P_FlCVFX5aAaX932fqWKsptMWtMo5Epwv9gnsXvIEnnVSckzdzqCqZ6qqmjgH-8K9pxgKvWEJezuxyVxauDWf_JeR91djQ7_IVNPjTb0M-Lh_F4pNlI_encbZ_5J/s1600-h/IMG002.JPG"><img id="BLOGGER_PHOTO_ID_5308404579916529890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2eRd_wvbfrEnDL73P_FlCVFX5aAaX932fqWKsptMWtMo5Epwv9gnsXvIEnnVSckzdzqCqZ6qqmjgH-8K9pxgKvWEJezuxyVxauDWf_JeR91djQ7_IVNPjTb0M-Lh_F4pNlI_encbZ_5J/s400/IMG002.JPG" border="0" /></a> I truly live in one of the most beautiful places on this planet. Even when the weather is dark and gloomy, I'm still thrilled by it. My eyes are really sensitive to sunlight, so whenever there's a cloud cover that just means I don't have to worry about toting my sunglasses with me everywhere. </div><div> </div><div></div><div>It got especially chilly and windy here yesterday, so I decided to make some spicy chili to warm me up. I was craving something hearty and delicious, and this hit the spot. Here's my recipe for Chilly Turkey Chili:</div><div></div><div>Ingredients:</div><div>-1 lb ground turkey breast</div><div>-1 medium onion</div><div>-1 medium green bell pepper</div><div>-1 tbsp chopped garlic</div><div>-2 tsp chili powder</div><div>-1 tsp cumin</div><div>-1 tsp oregano</div><div>-1 tsp salt</div><div>-1/2 tsp pepper</div><div>-1 can kidney beans, drained</div><div>-1 can pinto beans, drained</div><div>-1 can diced green chiles</div><div>-1 can diced tomatoes</div><div>-1 small can of corn, drained</div><div>-2 or 3 shakes of Tabasco sauce</div><div></div><div> </div><div>Instructions: In a large pot or slow cooker, brown the turkey on medium, then add the onions and garlic. Once the onion starts to turn translucent, add the rest of the ingredients. Bring to a boil, then reduce heat to medium-low and simmer 1 to 2 hours. Serve hot with your choice of toppings.</div><div></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJjLSEXYAxghGquYFA96rFuvYdjsk_IJiui-50lOhPNLrnzYqRi8JdgUuW3FAlZubnSive0Sed2CoPfd4El9lhDdQS66XX9QXi7ao2IROAUdtrdPJ18Vk-eVnHsjE7a-9XHdoItOMiJpR/s1600-h/Picture+034.jpg"><img id="BLOGGER_PHOTO_ID_5308397452883852082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJjLSEXYAxghGquYFA96rFuvYdjsk_IJiui-50lOhPNLrnzYqRi8JdgUuW3FAlZubnSive0Sed2CoPfd4El9lhDdQS66XX9QXi7ao2IROAUdtrdPJ18Vk-eVnHsjE7a-9XHdoItOMiJpR/s400/Picture+034.jpg" border="0" /></a> My thoughts: This chili came out fantastic. I was so full after eating a huge bowl of it, yet I still wanted more! I served it with sour cream, shredded cheddar and monteray jack cheese, and some cornbread slathered with butter and lots of honey (I like the juxtaposition of the sweet cornbread and spicy chili, delish!). This chili really hits the spot when you're 4 months into a cold winter and Spring is still weeks (or even months, in my case) away. I used turkey in my chili, since I don't eat beef, but you can use ground beef or deer even, as I've heard some of the locals do. You can vary the ingredients a lot, depending on how spicy you want your chili, for instance, you could add a diced jalapeno or habanero pepper. I added a few spoonfuls of hot salsa, just for added flavor and kick. Now, if you'll excuse me, I'm about to go heat up another bowl of this delectable chili, as I have TONS leftover!</div><div><img id="BLOGGER_PHOTO_ID_5308402732612691970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Tk1Zw8BOH9I5RA3FDBJL-0MXDJ5qE-d1vEgCz39VTntsGQHM5ghk1oNryDEBRRJ9dt5Z8OjZhKw1F3SzC1CAOIE2WmNc5Mzecdv4DA2qIKY-9IW-hxBrKzcu8pRMUVm5LZwJTTa8_daO/s400/Picture+037.jpg" border="0" />Enjoy!</div><div>~Mehgan~<br /><br /><br /><br /><div></div></div></div>Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com2tag:blogger.com,1999:blog-1839320795462653661.post-30866181179652759142009-02-24T19:47:00.000-08:002009-02-25T09:10:24.972-08:00I'm Back, Baby!!<img id="BLOGGER_PHOTO_ID_5306586903288710834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUihqPx8v6yn6q9LAMsw3244g8l0HWksjDm72DkEVdO6_hnAyF_ADlohRx-iljExS7uEKPCEO801v_ICyWPdCcW67XbulVr2WmSOtvDO-AAkCXkjCmLCnBYaeBu_Z9WK4sdUE1ElJnaDeP/s400/Picture+022.jpg" border="0" />Well, hello there! Did you miss me? I've got big changes going on in my life right now: some good, some bad, and some very, very ugly. However, I am the eternal optimist, so let's focus on the positive. First of all, I got some pretty sweet new glasses. See, I had PRK laser eye surgery way back in 2006, but for some reason my eyes decided to progressively get worse even after the surgery. I finally admitted I couldn't see while driving and paid a visit to my eye doctor. While my vision isn't nearly as horrible as it was pre-laser eye surgery, I still have to wear glasses for long distance seeing and such. And, due to the laser eye surgery, my eyeballs are too flat to wear contacts which bummed me out hardcore. I wanted to get topaz colored contacts like the gorgeous vampires in the Twilight films, but alas, I'm not a candidate for contacts anymore. So, I decided to get glasses with topaz colored rhinestones on the sides. Close enough for me.<br /><br />Secondly, I have a new, badass camera, courtesy an excellent recommendation from the one and only Bakerella. It's a Canon Digital Rebel XTI 10.1 megapixel. Or whatever the hell that means. It takes bitchin' photos, and I'm super stoked to use it. It is my new best friend. I love it like no other camera I've ever owned before. Never in a million years would I have imagined that I could have something so incredible to take photos with. I've been playing around with it for a few days now, and I'm still getting the hang of it. Today I decided to experiment with food photography, and am more than impressed with the results.<br /><br />The first recipe I decided to try was pork tacos, aka carnitas. See, I am a realist who knows that Cinco de Mayo is coming up soon. I haven't really had any Mexican friends in the past to celebrate Cinco de Mayo with, so I didn't really celebrate it. Well, that's all changed, my friend. I have a friend at work who I plan on celebrating Cinco de Mayo with, and I really want to impress them with a stellar dinner. What better day than Fat Tuesday to practice? I literally ate four GIANT servings of these babies, one right after the other (in between swigs of margaritas, naturally). Here's my recipe for Pulled Pork Tacos (aka Carnitas):<br /><br /><br /><br />Ingredients:<br /><br />-2 lbs pork shoulder roast<br />-1/4 cup white vinegar<br />-1/4 cup vegetable oil<br />-1 tbsp chopped garlic<br />-1 1/2 tbsp chili powder<br />-1 tsp salt<br />-1 tsp black pepper<br />-1 can of chicken stock<br />-1 can of diced tomatoes (I used the garlic kind)<br />-1 can of chopped green chiles<br />-1 16oz jar of medium salsa<br /><br />Instructions: The night before you want to have tacos, combine the vinegar, oil, garlic, chili powder, salt and pepper in a bowl. Put the pork into a ziplock bag, then pour the mixture over it (I had to squish it around a little in order to coat all the sides of the meat with the mixture). Refrigerate at least 8 hours or overnight. The next day, place pork in your crock pot with the can of chicken stock. Cook on high for about an hour, then reduce the heat to medium/low and allow roast to cook for an additional 4-6 hours. After that time, remove pork from crock pot, let it stand for about a half hour, then shred the pork using the two fork method (or if it's not too hot, you can use your fingers, but be careful). Place shredded pork into a heavy-bottomed skillet with the diced tomatoes, green chiles, salsa, and any remaining juices from the crock pot (you may want to add a bit more chicken stock to get it real juicy and tender). Bring to a boil, then reduce heat and allow to cook for about an hour. Once the juices absorb into the meat, it's ready to eat!! Serve on corn tortillas with salsa, guacamole, sour cream, cilantro and lime.<br /><br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALj5KmDwoXlJNEHN7YuFr-nF9qu0Kc5E7gFXavrlGjkx_07YG75o_WNYwFT2foaKUEbLt7PgOrxmh2bFIFkWF6Jy-rESRPOjbYSrlWbpF6kpGEz5OUkhT-ZVfOtFFZTqKWitGxdzOziot/s1600-h/Picture+023.jpg"><img id="BLOGGER_PHOTO_ID_5306584930529901458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALj5KmDwoXlJNEHN7YuFr-nF9qu0Kc5E7gFXavrlGjkx_07YG75o_WNYwFT2foaKUEbLt7PgOrxmh2bFIFkWF6Jy-rESRPOjbYSrlWbpF6kpGEz5OUkhT-ZVfOtFFZTqKWitGxdzOziot/s400/Picture+023.jpg" border="0" /></a> My thoughts: these were absolutely delicious!! And I couldn't ask for a better subject to photograph, I mean, hello! My mouth is watering just looking at them, and I'm not even hungry! Man, it feels so good to be back in the saddle again. I was having cooking withdrawals! I have a couple more recipes on deck that I can't wait to get started on. See you back here real soon!<br /><br /><div><img id="BLOGGER_PHOTO_ID_5306589485658387682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72TPq9mrZb62jMaOLPte42ladP1KbiS_zFVof2qmmyom03p3YpPv9tHsXjvVAYvQs8-tCCetHcWZpZTBbVX8TnvkvYvlftOjBq1HFojGsu8gXp6KfjdwBgbY9NFKVY-AuiARNUwyplP8s/s400/Picture+024.jpg" border="0" /></div><div>Cheers!</div><div>~Mehgan~</div><div> </div></div></div>Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com1tag:blogger.com,1999:blog-1839320795462653661.post-40113545138386074302009-01-12T13:00:00.000-08:002009-01-12T13:06:22.728-08:00Long OverdueHello again, it's me, Mehgan, that girl whose blog you used to read but you've stopped visiting since she hasn't posted anything new in AGES. Anyway, I'm writing to let you all know that I won't be posting for a while...well, anything food-related at least. See, the husband and I have decided to separate and are now going through a rough divorce, which makes cooking/baking and posting the results here all the more difficult. Especially since I have moved out of our house and am now living in a studio apartment.<br /><br />I realize this is just a transitory time for me, and I'll get back in the swing of things in no time. Cooking and baking seems to be my therapy, so for me to not be able to conquer the recipes I've been holding onto forever and ever really sucks, but I will get to them eventually. But, for now, I'm having to cook for one, which is interesting in and of itself.<br /><br />So, I'll be posting infrequently for a while here, but have some faith in me, I shall return. In the meantime, check out my fellow Daring Bakers blogs located in the Foodie Blogroll in the sidebar. Holy Moses, we have grown!! And don't miss the monthly Royal Foodie Joust hosted by Jen the Leftover Queen, each Joust is getting more and more competitive!!<br /><br />Your Fellow Foodie,<br />~Mehgan~Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com2tag:blogger.com,1999:blog-1839320795462653661.post-91881041314864569632008-12-11T11:24:00.000-08:002008-12-12T15:40:11.703-08:00And Where Have YOU been?I know, that's the question all of you have had for me for the past, oh, six weeks or so, right? Well, I've been crazy-busy both at home and work. I know, it sounds like a MAJOR cop-out, but truly, I've been pulled in so many directions lately that I'm starting to look like a Stretch Armstrong doll. I not only missed a Daring Bakers Challenge in November, but didn't even make one post in the entire month of November. I've been blogging for a year and a half now and that has NEVER happened. I feel like such a slack-ass blogger!! *hangs head in shame* <div><div><div><div></div><br /><div>In my defense, I do have a number of reasons I've been so negligent to my blog:</div><div></div><div>1) My mom got engaged in September and she and her now-husband got married the first weekend in December and had chosen yours truly as her Maid of Honor, so a lot of the last-minute wedding planning details fell on my shoulders. Not to mention the fact that we had to fly out to Seattle the weekend before the wedding to tie up loose ends and prepare for the big day. (I did manage to squeeze in some much-needed retail therapy/Christmas shopping while we were there. Seattle-ites, when did the Southcenter Mall get so awesome?!?!?!?! Sure, you wait til I move 2,500 miles away before you get the mall I so desired for the four years I lived there!! Grrrr!).</div><div></div><div>2) I am now an official member of my husband's darts team, thankyouverymuch! And I'm actually quite decent! I can hold my own on darts night, even against the big boys. I surprise even myself! Unfortunately, this means missing America's Next Top Model, Top Chef and Project Runway on Wednesday nights, but oh well. I can DVR them.</div><div></div><div>3) I've been taking dance classes at a local studio on Monday nights, and it's working wonders for my confidence, flexibility, and posture (I'm a habitual sloucher). I missed our Winter Showcase due to mom's wedding, but will most definitely be performing in the Spring recital.</div><div></div><div>4) A lot of the stuff I've been cooking and baking I've already posted here on my blog. For instance, last night, I made the salmon chowder I posted a while back. It's delicious, and I've got it down to a science, baby! I like being able to tweak it to suit how spicy or savory I want it. I do have a couple new recipes I want to try out this weekend, though, so fingers-crossed, you'll be seeing actual recipes here again, dear readers! (Or reader, as I fear I've only got the one).</div><div></div><div>5) I'm a pretty adept multi-tasker. I can listen to my iPod, chew gum, read a book and stir a pot of spaghetti sauce all at the same time. That being said, here's what I've been juggling while I'm cooking in my new kitchen:</div><div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="http://www.slantmagazine.com/images/music/coco.jpg" border="0" />I can listen to this album on repeat all day long. I have fallen in love with every song on there. And in my dreams, I wish my singing voice sounded like hers.</div><br /><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 233px; CURSOR: hand; HEIGHT: 177px; TEXT-ALIGN: center" alt="" src="http://www.yourlocalcinema.com/walle.eve.jpg" border="0" />I am a complete friggin' Wall-E fanatic. I love everything about him. He's just so darn cute, how can you not love him? I love his cute lil voice and his curiosity for things and his undying love for Eve. *sigh* I could watch Wall-E all day long. We got a Blu-Ray player recently and I've been watching Wall-E on blu-ray ever since. A lot, actually. It even came with a digital copy of it so I could upload it to my iPod and watch it, well, whenever I damn well please. :)</p><div>Of course, it wouldn't be the holidays without Christmas movie marathons at my house. My favorites are:<br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 176px; CURSOR: hand; HEIGHT: 231px; TEXT-ALIGN: center" alt="" src="http://www.the-reel-mccoy.com/movies/2003/images/Elf_poster.jpg" border="0" /> </div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 213px; CURSOR: hand; HEIGHT: 230px; TEXT-ALIGN: center" alt="" src="http://imagecache2.allposters.com/images/pic/PYR/NECA0001~A-Christmas-Story-Posters.jpg" border="0" /> <img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 244px; CURSOR: hand; HEIGHT: 250px; TEXT-ALIGN: center" alt="" src="http://www.teachwithmovies.org/guides/its-a-wonderful-life-DVDcover.jpg" border="0" /> So, in order for me to make up for the neglect I've given towards my blog and reader(s), I invite you all over to my house for a Christmas movie marathon!!! However, I feel I should warn you: I live in Kodiak, AK where it's colder than a witch's titty right now, and we have two large dogs who like to greet our guests with lots and lots of slobbery kisses!!</div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 402px; CURSOR: hand; HEIGHT: 264px; TEXT-ALIGN: center" alt="" src="http://i6.photobucket.com/albums/y212/coastiemeg/CodyandMerlin1.jpg" border="0" /> <div><div>So, hope all is well in your corner of the world, folks! I hope to see you again real soon!</div><div></div><div>Much Love,</div><div>~Mehgan~</div></div></div></div>Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com1tag:blogger.com,1999:blog-1839320795462653661.post-28524914367236308432008-10-29T12:01:00.000-07:002008-10-29T12:59:20.555-07:00Daring Bakers Go Italian!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQHoZn0OOZBAEI9lXfN9B9NEjHQUhnh_DFo4chdtci8xioo_AWZVsT0vtLBOe2iqoJKgEh3aQ0J-cnC8f2_0-bxlR_WsV5hi4-ewIH-qpE5yQjmzE5RnGm-Wk_M0-2-5TxPVz8fKeQBB_/s1600-h/Pizza.jpg"><img id="BLOGGER_PHOTO_ID_5262453797262486946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQHoZn0OOZBAEI9lXfN9B9NEjHQUhnh_DFo4chdtci8xioo_AWZVsT0vtLBOe2iqoJKgEh3aQ0J-cnC8f2_0-bxlR_WsV5hi4-ewIH-qpE5yQjmzE5RnGm-Wk_M0-2-5TxPVz8fKeQBB_/s400/Pizza.jpg" border="0" /></a> Greetings from Alaska, fellow foodies!! Welcome to another round of Daring Bakers yummy-goodness. Let me just say, I was SOOOO excited to do this month's challenge. The hubby and I are BIG-time pizza fans, and so when Rosa of Rosa's Yummy-Yums (link in the blogroll on the sidebar) announced this month's challenge just in time for the NFL season to kick-off, well, the only thing I had to decide was to make it on Sunday or Monday nights!<br /><br />This month's Daring Bakers Challenge is dedicated to Sherry, of the blog What Did You Eat?, and her memory. Sherry was supposed to host this month's Daring Bakers Challenge along with Glenna from A Fridge Full of Food, however, life's tragic events prevented both from hosting this month. Sherry was an avid blogger, and I used to visit her blog all the time. After her death not too long ago, it was a shock heard round the food-blogger world. She had touched so many lives, and we will forever miss her.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIYKcuBgwQqmtOLsFjmOIN7_UTGJEmb3t17Bg1mZyLY7gqh4xxTNK2nLo4OvY6g1Rpu9_gMHvGEHPonDP9jc_1uYcg9mrOwHEAfZOGsrJWvAtogGFFv1M7K26_PQowrEUQxRvti0ffmCl/s1600-h/Veggie+Pizza.jpg"><img id="BLOGGER_PHOTO_ID_5262448472278301426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIYKcuBgwQqmtOLsFjmOIN7_UTGJEmb3t17Bg1mZyLY7gqh4xxTNK2nLo4OvY6g1Rpu9_gMHvGEHPonDP9jc_1uYcg9mrOwHEAfZOGsrJWvAtogGFFv1M7K26_PQowrEUQxRvti0ffmCl/s400/Veggie+Pizza.jpg" border="0" /></a> I'm not going to post the recipe here, because it's quite lengthy and you can make it either regular or gluten free. Either way is posted on Rosa's blog and you can find it there.<br /><br />I made three versions (so far): pepperoni & olive for the hubby, vegetarian for me, and a peanut butter & banana one for dessert. This pizza dough recipe blows my old one out of the water! The crust is tender and chewy and provides the perfect backdrop for a whole host of ingredients. Throw whatever you want at it, this dough can take it.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHrgICVSvAal1zPMar3mJNuL0vH4snjHim3jL0ODigoGcHk4RcxuXhC5radVhF0GEgGbJZiFX9zCePq_0Dq30LJpqsoaC3fjXXfviMs_97qJcARjjSmoCc2uNd5bUXSNa9mAN2vO23y6J/s1600-h/Veggie+Pizza1.jpg"><img id="BLOGGER_PHOTO_ID_5262448462228549682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHrgICVSvAal1zPMar3mJNuL0vH4snjHim3jL0ODigoGcHk4RcxuXhC5radVhF0GEgGbJZiFX9zCePq_0Dq30LJpqsoaC3fjXXfviMs_97qJcARjjSmoCc2uNd5bUXSNa9mAN2vO23y6J/s400/Veggie+Pizza1.jpg" border="0" /></a><br />I did take pictures of me tossing the dough, however I'm having problems uploading them to blogger, but will post them later for sure.</div><div> </div><div>Enjoy!</div><div> </div><div>~Mehgan~<br /><br /></div><div></div>Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com10tag:blogger.com,1999:blog-1839320795462653661.post-59351450263040983062008-10-23T19:45:00.001-07:002008-10-23T20:43:28.588-07:00Quiche Kick<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRjfOnPV-BIbAbxQ7bQopQuA4dNM48Yfxif3LZ8iPuniWkfdZw8V4t8HyeChN75lDXruabookyJqNArCc6SFTWMQ2fkQURMbKDB4qTyh0vsk6YJevWkF-o1SDVANup-iyMmGq_KoIt1uU/s1600-h/Quick+Quiche.jpg"><img id="BLOGGER_PHOTO_ID_5260551634222839378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRjfOnPV-BIbAbxQ7bQopQuA4dNM48Yfxif3LZ8iPuniWkfdZw8V4t8HyeChN75lDXruabookyJqNArCc6SFTWMQ2fkQURMbKDB4qTyh0vsk6YJevWkF-o1SDVANup-iyMmGq_KoIt1uU/s400/Quick+Quiche.jpg" border="0" /></a> You know those weeks when it seems like if you didn't have bad luck, you wouldn't have any luck at all? That's exactly the kind of week I've been having. Drama-rama to the max, not only at work, but with my family, too. And then, once the big things start to turn bad, you start to notice all those little things you'd normally let go. Half way to work, you realize you left your cell phone at home on your nightstand. Or you get to the gym, and there are no treadmills left for you to run on. All these little things add up, and towards the end of the week, you just want to shout, "I give up!!!". Yep, I totally had that week. And to top it all off, it snowed last night. Yep, that's Alaska for you, baby.</div><div> </div><div>I was also getting really frustrated, because I had attempted two other recipes for this month's Royal Foodie Joust ingredients (acorn squash, sage and oranges) and had come up with some of the most off-tasting dinners, it was insane. I tried making a cajun rice stuffed acorn squash dinner, but my husband was like, "Why is this dessert salty?". So that didn't work. Then I tried making an acorn squash scone that came out the consistency and taste of a softball. I was not pleased. I had given up.<br /></div><div>So, by the time Wednesday rolled around, I was so ready for some comfort food. Something fairly easy, but still feels like a hug. I was just cruising around the internet, looking at different cuisines, and noticed that quiche is a German food (well, in a sense), so considering the fact that my hubby's German just sealed the deal for me. I adapted a couple of recipes to get to this one, so I'll just list how I made mine.</div><div> </div><div>Super-Tasty Quiche-</div><div> </div><div>Ingredients:</div><div> </div><div>For pie crust:</div><div>-1 1/2 cups AP flour</div><div>-1/2 tsp salt</div><div>-3 to 4 tbsp ice cold water</div><div>-1/3 cup shortening (like Crisco)</div><div> </div><div>For filling:</div><div>-6 large eggs</div><div>-1 cup of heavy cream</div><div>-1/2 lb sausage</div><div>-1 tomato, chopped</div><div>-1/2 white onion, chopped</div><div>-1/2 cup spinach, chopped (I used fresh baby spinach, you can use frozen spinach, but make sure you drain it really well before you add it to the quiche)</div><div>-2 or 3 cloves of garlic, minced</div><div>-1 cup shredded cheese (your choice, I used 1/4 cup mozzarella, and 3/4 cup cheddar)</div><div>-salt and pepper, to taste</div><div> </div><div>Instructions: In a food processor, combine all the pie crust ingredients and pulse until it binds together well (looks kind of like scrambled eggs). Gather all the dough into a ball, and roll out on a lightly floured surface. Carefully line the a pie tin with the pie dough and pop in the fridge for about an hour. This allows the fats in the crust to rest so that your crust doesn't melt into a puddle in the oven. </div><div>Preheat oven to 425F. In a small skillet, cook the sausage. Drain and let cool. In a medium bowl, whisk together the eggs and cream. Stir in the vegetables, salt and pepper. Pull the pie crust out of the fridge and sprinkle it with 1/3 of the cheese and all of the sausage. Carefully pour the filling into the pie shell (don't fill it too full, or it'll spill over as it bakes), then sprinkled the rest of the cheese on top. Bake for 15 minutes, then reduce the heat to 300F for 30 more minutes, or until the cheese is golden brown. Remove from the oven and let sit for ten minutes (this is an important step, you don't want runny quiche). </div><div><img id="BLOGGER_PHOTO_ID_5260552687591439986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryQINhPkPaEKjSDNr_CuFOReNgtDfidRUP8RABj6r39ypiFgHSKYuhcG6jyU-Vy80JNgsFp0tFiIJ7bxAOic8MMwgxF0zKvDgUZsz27ekQAtgXQF_5CgdEol0RGa0RUnjpgfGWvxGw4pz/s400/Quick+Quiche2.jpg" border="0" /></div><div>My thoughts: I love quiche, but haven't always been so fond of it. When I was a kid, I hated it. Egg pie? Yeah, no thanks. But, since being married I've given it another chance, because it seems like every family holiday I'm at, I get asked to make it for breakfast, so I grew to like it again. I like mine loaded up with good stuff, almost to the point where there's more "stuff" than there is eggs. I like how it's so versatile, you can put anything in it. </div><div> </div><div>Which is why I tried to give this month's Royal Foodie Joust ingredients one more try with some of the extra quiche ingredients I had leftover...<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3uNpMPOy8C-IBKy_kwP8oNVorXm75EGM5nLhW724OIkPinuTM5yOWj8z5dhwL4974_9FgTbw8yb4Najxa2R-WNKC2b_8XHIM8Ei_0BLyC36vlSiDKcDFhKOlKclJF1uWqRFWnEyh3OCu/s1600-h/Mini+Quiches2.jpg"><img id="BLOGGER_PHOTO_ID_5260550179886095314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3uNpMPOy8C-IBKy_kwP8oNVorXm75EGM5nLhW724OIkPinuTM5yOWj8z5dhwL4974_9FgTbw8yb4Najxa2R-WNKC2b_8XHIM8Ei_0BLyC36vlSiDKcDFhKOlKclJF1uWqRFWnEyh3OCu/s400/Mini+Quiches2.jpg" border="0" /></a> ...and made these cute little mini quiches!! Aren't they just adorable? I only made the two, because I didn't have much of the original ingredients leftover. The filling for these is about 3 tbsp cooked acorn squash, 1 tsp dried sage, and just a sprinkling of orange zest on top with the cheese. </div><div> </div><div>It was an interesting combination, that surprisingly worked really well together. The sage and acorn squash brought a nice earthiness to the quiche, while the orange zest gave it that wow factor, a refreshing punch on the roof of your mouth.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbXN38m5uwkZxCJ5B8HJoNSh-vI2fCkSoDxuj-YKBIBWnP36TZHemHZJ4PB6rm1gwFj-dMXDXh4U-ma3KCEHRBmtDdLOsNyp4QDoIOlb42MmzH4x6kNkNCy7B7tt9usX8bN82DiP8QuPj/s1600-h/Mini+Quiches.jpg"><img id="BLOGGER_PHOTO_ID_5260548789249441202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbXN38m5uwkZxCJ5B8HJoNSh-vI2fCkSoDxuj-YKBIBWnP36TZHemHZJ4PB6rm1gwFj-dMXDXh4U-ma3KCEHRBmtDdLOsNyp4QDoIOlb42MmzH4x6kNkNCy7B7tt9usX8bN82DiP8QuPj/s400/Mini+Quiches.jpg" border="0" /></a>Sorry I'm not posting any "carnage" photos of these (you know, like with a bite out of them or cut in half) because they were bite-sized and I just popped 'em in my mouth. Which probably wasn't the best idea when they were piping hot from the oven, but oh well. They were worth the scalded tongue.</div><div> </div><div>What would you add this month's Royal Foodie Joust ingredients to?</div><div> </div><div>~Mehgan~<br /><br /><br /><br /></div><div></div></div>Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com2tag:blogger.com,1999:blog-1839320795462653661.post-43927963554897797552008-10-13T17:36:00.000-07:002008-10-13T17:59:43.692-07:00My Favorite Combination<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42M19Np0uR1uc0aA_vVkVWr4ifTPkMuzx62a87qFRLHrweT89rgKMvx4TmCM1gg3TI1AkcHAmuTjxMiFc2Q3Rknrl_vdHRANSoxqy0EDuG70OB8CFqgj4W8PrwnguFXKgB5oDc5BzepWA/s1600-h/PB+Banana+Muffins.jpg"><img id="BLOGGER_PHOTO_ID_5256802789560629538" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42M19Np0uR1uc0aA_vVkVWr4ifTPkMuzx62a87qFRLHrweT89rgKMvx4TmCM1gg3TI1AkcHAmuTjxMiFc2Q3Rknrl_vdHRANSoxqy0EDuG70OB8CFqgj4W8PrwnguFXKgB5oDc5BzepWA/s400/PB+Banana+Muffins.jpg" border="0" /></a> If you were to ask anyone in my family what my favorite flavor combination is, they'd tell you (without blinking or hesitation): peanut butter and banana. I think it all started when I had an amazing peanut butter and banana smoothie from World Wrapps in Bellevue, WA (what made it even better, is it was free!). I used to live about 45 minutes from Bellevue, so getting my smoothie fix from World Wrapps was a rare occasion, since I never really went there.<br /><br />So, I went on a search for a yummy replica. Jamba Juice has something similar called Peanut Butter Moo'd, which is pretty tasty, but not the same. Same thing goes for Inta Juice. They had one that was close, but they added chocolate to it. I didn't mind the chocolate, but it seemed to overpower the banana flavor. I even went so far as to try making it at home, but it<em> still</em> wasn't the same. And now that we've moved to Alaska, I have a feeling I won't get to have my beloved peanut butter and banana smoothie for a long, long time.<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvxXU9vVcRBIYVNxIqmzPqt71aTWLIY8RoggkLqomteHp_ZtieqHiUk406NCEi24ltZ5YLVZW9B6Fvaz3p2dbRDkivT8k3KuSBqHGl4wMJWBg08i64hLNQtncUjdWkJhJUQbnxG5Mo20m/s1600-h/PB+Banana+Muffins1.jpg"><img id="BLOGGER_PHOTO_ID_5256802791321218946" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvxXU9vVcRBIYVNxIqmzPqt71aTWLIY8RoggkLqomteHp_ZtieqHiUk406NCEi24ltZ5YLVZW9B6Fvaz3p2dbRDkivT8k3KuSBqHGl4wMJWBg08i64hLNQtncUjdWkJhJUQbnxG5Mo20m/s400/PB+Banana+Muffins1.jpg" border="0" /></a> Out of pure boredom (and desperation, I'll admit), I hopped on over to <a href="http://www.allrecipes.com/">www.allrecipes.com</a> and plugged "peanut butter" and "banana" into their search engine, and I was bombarded by many recipes that incorporated my favorite flavors. I see I'm not the only one with this fixation!! </p><p>Since it was really cold today, freezing in fact it snowed (!), I decided to go with something warmer than a smoothie. I settled on peanut butter and banana muffins, and boy am I glad I did! I always have such a hard time justifying making muffins, because I know they're just a glorified, naked cupcake with little to no nutritional value. Well, these bad boys are actually not that bad for you. They have little sugar, and they also include rolled oats, which are yummy in a muffin for breakfast. Although there is 3/4 cup of peanut butter, it's evenly distributed over 18 muffins, so they can't be that bad, right?</p><p>Peanut Butter & Banana Muffins-</p><p>Ingredients:</p><p>-1 cup all-purpose flour</p><p>-3/4 cup quick cooking oats</p><p>-1 tbsp baking powder</p><p>-1 cup milk</p><p>-3/4 cup peanut butter (I'm a JIF fan, there is no other brand of PB for me)</p><p>-3/4 cup mashed bananas</p><p>-1 egg, beaten</p><p>-2 tbsp vegetable oil</p><p>-1 tsp pure vanilla extract</p><p>For the topping:</p><p>-1/4 cup all-purpose flour</p><p>-2 tbsp butter, melted</p><p>-2 tbsp packed brown sugar</p><p>Instructions: Preheat oven to 375F. Grease or line your muffin tin. Combine dry ingredients in a large bowl. In small bowl, whisk together the wet ingredients, then slowly add them to the dry ingredients, mixing until just moistened. Fill prepared muffin cups 3/4 full. In a small bowl, stir together the topping ingredients. Sprikle topping evenly over poured muffins. Bake for 18 minutes or until golden brown. Serve warm.</p><p>These muffins came out SOOOO delicious!! The batter was excellent, and after they were baked, they were divine. I'm guilty of slathering a wee bit of butter in the middle of my warm muffins, for some added indulgence. My mouth is watering just thinking about them as I type this. </p><p>Enjoy!</p><p>~Mehgan~<br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnZaxDoYZdTXa75knWnXhPNaPVdmeZ7FbIJ_wJQp9zJNLI88SkT91QtstGiudwwEpW7JkLkvpS3gBe3trsHcjn7nlBgm7pgtfm3Mq8CcE3YmZA7iRgfgSz2FxZhe1bCplUWGgP4ane2MS/s1600-h/PB+Banana+Muffins2.jpg"><img id="BLOGGER_PHOTO_ID_5256802796833169602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnZaxDoYZdTXa75knWnXhPNaPVdmeZ7FbIJ_wJQp9zJNLI88SkT91QtstGiudwwEpW7JkLkvpS3gBe3trsHcjn7nlBgm7pgtfm3Mq8CcE3YmZA7iRgfgSz2FxZhe1bCplUWGgP4ane2MS/s400/PB+Banana+Muffins2.jpg" border="0" /></a>Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com3tag:blogger.com,1999:blog-1839320795462653661.post-3350314163956607362008-10-07T12:06:00.000-07:002008-10-07T13:58:49.137-07:00A CollectionYou've seen them everywhere on everyone's blogs. The lists. You know what I'm talking about. The Omnivore's Hundred. And multiple other ones. Everytime I saw one, I'd think to myself, <em>I should do this and post it on my blog!</em> But, after seeing various incarnations of them, it seemed like I'd be posting a new one every other day. So, I started collecting the lists, and had them saved up till I could post them all together. So, what you're getting is a few of the ones I've gotten so far and managed to find the time to change the answers to my own. I'll give a brief explanation of each as I post them.<br /><br />The ones in <strong>Bold</strong> I've done, the ones in <span style="color:#ff0000;">red</span> I'd never do, and the ones in <span style="color:#006600;"><em>green</em></span> <em><span style="color:#006600;">italics</span></em> I want to do.<br /><br />1. Touched an iceberg<br /><strong>2. Slept under the stars</strong><br />3. Been a part of a hockey fight<br /><strong>4. Changed a baby’s diaper</strong><br />5. Watched a meteor shower<br /><strong>6. Given more than you can afford to charity</strong><br /><em><span style="color:#006600;">7. Swam with wild dolphins</span></em><br /><strong>8. Climbed a mountain</strong><br />9. Held a tarantula<br /><strong>10. Said “I love you” and meant it</strong><br /><em><span style="color:#006600;">11. Bungee jumped </span></em><br /><em><span style="color:#006600;">12. Visited Paris – would LOVE to go there</span></em><br />13. Watched a lightning storm at sea<br /><strong>14. Stayed up all night long and watched the sun rise</strong><br /><strong>15. Seen the Northern Lights</strong><br /><strong>16. Gone to a huge sports game</strong> – Go Seahawks!<br />17. Walked the stairs to the top of the Statue of Liberty – can you even do this anymore? I thought they closed the top of it off after 9-11.<br />18. Grown and eaten your own vegetables<br /><strong>19. Looked up at the night sky through a telescope</strong><br /><strong>20. Had an uncontrollable giggling fit at the worst possible moment</strong><br /><strong>21. Had a pillow fight</strong><br />22. Bet on a winning horse<br /><strong>23. Taken a sick day when you’re not ill</strong><br /><strong>24. Built a snow fort</strong><br />25. Held a lamb<br /><strong>26. Gone skinny dipping</strong><br />27. Taken an ice cold bath<br />28. Had a meaningful conversation with a beggar<br /><strong>29. Seen a total eclipse</strong><br /><strong>30. Ridden a roller coaster</strong><br />31. Hit a home run<br /><strong>32. Danced like a fool and not cared who was looking</strong><br /><strong>33. Adopted an accent for fun</strong> – It helped me win #62.<br /><em><span style="color:#006600;">34. Visited the birthplace of your ancestors</span></em><br /><strong>35. Felt very happy about your life, even for just a moment</strong><br /><strong>36. Loved your job 90% of the time</strong><br /><strong>37. Had enough money to be truly satisfied</strong><br /><strong>38. Watched wild whales</strong><br /><strong>39. Gone rock climbing</strong><br /><strong>40. Gone on a midnight walk on the beach</strong><br /><em><span style="color:#006600;">41. Gone sky diving – also on my list of things I want to do in my lifetime</span></em><br /><em><span style="color:#006600;">42. Visited Ireland – I have been to Scotland, but not Ireland (yet).</span></em><br />43. Ever bought a stranger a meal at a restaurant<br /><em><span style="color:#006600;">44. Visited India</span></em><br />45. Bench-pressed your own weight – yeah, right!<br /><strong>46. Milked a cow</strong><br /><strong>47. Alphabetized your personal files</strong><br />48. Ever worn a superhero costume<br /><strong>49. Sung karaoke</strong><br /><strong>50. Lounged around in bed all day</strong><br /><span style="color:#cc0000;">51. Gone scuba diving</span> – one of my biggest fears, no thank you!<br /><strong>52. Kissed in the rain</strong><br /><strong>53. Played in the mud</strong><br /><strong>54. Gone to a drive-in theater</strong><br /><strong>55. Done something you should regret, but don’t</strong><br /><em><span style="color:#009900;">56. Visited the Great Wall of China – also on my list of things I want to do.</span></em><br /><em><span style="color:#009900;">57. Started a business – another of my personal goals</span></em><br />58. Taken a martial arts class<br />59. Been in a movie<br /><strong>60. Gone without food for 3 days</strong> – I was VERY ill last March.<br /><strong>61. Made cookies from scratch</strong>- um, hello, look who you’re talking to!<br /><strong>62. Won first prize in a costume contest</strong>- Yes, I was dressed as an elf from the Lord of the Rings along with my best friend when we were 17. It was awesome.<br /><strong>63. Got flowers for no reason</strong><br />64. Been in a combat zone<br /><strong>65. Spoken more than one language fluently</strong><br /><strong>66. Gotten into a fight while attempting to defend someone</strong>- I’m counting verbal arguments.<br /><strong>67. Bounced a check</strong>- I was young and still getting used to managing my own finances.<br /><strong>68. Read - and understood - your credit report</strong><br />69. Recently bought and played with a favorite childhood toy<br />70. Found out something significant that your ancestors did<br />71. Called or written your Congress person<br /><strong>72. Picked up and moved to another city to just start over</strong>- Just this past summer!<br />73. Walked the Golden Gate Bridge<br />74. Helped an animal give birth<br />75. Been fired or laid off from a job<br /><strong>76. Won money</strong><br /><strong>77. Broken a bone</strong><br /><strong>78. Ridden a motorcycle</strong><br /><strong>79. Driven any land vehicle at a speed of greater than 100 mph</strong><br /><em><span style="color:#006600;">80. Hiked to the bottom of the Grand Canyon</span></em><br />81. Slept through an entire flight: takeoff, flight, and landing<br />82. Taken a canoe trip that lasted more than 2 days<br /><strong>83. Eaten sushi</strong>- I LOVE sushi.<br /><strong>84. Had your picture in the newspaper</strong><br />85. Read The Bible cover to cover<br />86. Changed someone’s mind about something you care deeply about<br />87. Gotten someone fired for their actions<br /><strong>88. Gone back to school</strong><br /><strong>89. Changed your name</strong><br /><strong>90. Caught a fly in the air with your bare hands</strong><br /><strong>91. Eaten fried green tomatoes</strong>- I made these myself, as well as used store-bought. I love them.<br /><strong>92. Read The Iliad</strong>- Not the whole thing, but excerpts. I still count them, though.<br /><strong>93. Taught yourself an art from scratch</strong><br />94. Killed and prepared an animal for eating<br />95. Apologized to someone years after inflicting the hurt<br /><strong>96. Communicated with someone without sharing a common spoken language</strong><br />97. Been elected to public office<br />98. Thought to yourself that you’re living your dream<br />99. Had to put someone you love into hospice care<br />100. Sold your own artwork to someone who didn’t know you<br /><strong>101. Had a booth at a street fair</strong>- my family had a booth at a farmer’s market, does that count?<br /><strong>102. Dyed your hair</strong>- I’ve been dying my hair since I was 13.<br /><em><span style="color:#006600;">103. Been a DJ</span></em><br /><strong>104. Rocked a baby to sleep</strong>- I love doing this.<br />105. Ever dropped a cat from a high place to see if it really lands on all fours<br />106. Raked your carpet<br /><strong>107. Brought out the best in people</strong><br /><strong>108. Brought out the worst in people</strong><br /><strong>109. Worn a mood ring</strong><br /><strong>110. Ridden a horse</strong><br />111. Carved an animal from a piece of wood or bar of soap<br /><strong>112. Prepared a dish where four people asked for the recipe</strong><br />113. Buried a child<br /><em><span style="color:#006600;">114. Gone to a Broadway play</span></em><br /><em><span style="color:#006600;">115. Been inside the pyramids</span></em><br /><strong>116. Shot a basketball into a basket</strong><br /><strong>117. Danced at a disco</strong><br />118. Played in a band<br />119. Shot a bird<br /><strong>120. Gone to an arboretum</strong><br /><strong>121. Tutored someone</strong><br /><strong>122. Ridden a train</strong>- It really is underappreciated. I love riding the train.<br /><strong>123. Brought an old fad back into style</strong>- I’m constantly looking for vintage fashion.<br />124. Eaten caviar<br /><strong>125. Let a salesman talk you into something you didn’t need</strong>- Hello, timeshare! But, in retrospect, I do think it was a good purchase, we love vacationing.<br /><em><span style="color:#006600;">126. Ridden a giraffe or elephant</span></em><br /><em><span style="color:#006600;">127. Published a book</span></em><br /><span style="color:#006600;"><em>128. Pieced a quilt</em></span>- I’m working on this one.<br /><strong>129. Lived in an historic place</strong><br /><strong>130. Acted in a play or performed on a stage</strong><br />131. Asked for a raise<br /><strong>132. Made a hole-in-one</strong>- It was a fluke.<br />133. Gone deep sea fishing<br /><strong>134. Gone roller skating</strong><br />135. Run a marathon<br /><strong>136. Learned to surf</strong><br /><em><span style="color:#006600;">137. Invented something</span></em><br /><strong>138. Flown first class</strong>- So much better than coach, but I rarely get to do it.<br /><em><span style="color:#006600;">139. Spent the night in a 5-star luxury suite</span></em><br /><strong>140. Flown in a helicopter</strong><br /><em><span style="color:#006600;">141. Visited Africa</span></em>- really want to go.<br /><strong>142. Sang a solo</strong><br /><strong>143. Gone spelunking</strong>- helped me get over my claustrophobia.<br /><strong>144. Learned how to take a compliment</strong>- my mom taught me to just say, “Thank you very much”. (Not, “I know”. That’s just rude).<br /><strong>145. Written a love-story</strong><br />146. Seen Michelangelo’s David<br />147. Had your portrait painted-I’ve been sketched, but not painted.<br /><strong>148. Written a fan letter</strong>- I was a crazy tween.<br />149. Spent the night in something haunted<br />150. Owned a St. Bernard or Great Dane- Cody thinks he’s a Great Dane.<br />151. Ran away<br /><strong>152. Learned to juggle</strong><br />153. Been a boss- I’ve been a mentor/supervisor, but not a boss (yet).<br />154. Sat on a jury<br /><strong>155. Lied about your weight</strong><br /><strong>156. Gone on a diet</strong><br />157. Found an arrowhead or a gold nugget<br /><strong>158. Written a poem</strong><br /><strong>159. Carried your lunch in a lunchbox</strong><br /><strong>160. Gotten food poisoning</strong><br /><strong>161. Gone on a service, humanitarian or religious mission</strong><br /><em><span style="color:#006600;">162. Hiked the Grand Canyon</span></em><br /><strong>163. Sat on a park bench and fed the ducks</strong><br /><em><span style="color:#006600;">164. Gone to the opera</span></em><br /><strong>165. Gotten a letter from someone famous</strong>- I’m counting an e-mail I received from Johnny Whitworth (he was in Empire Records).<br />166. Worn knickers<br /><strong>167. Ridden in a limousine</strong><br />168. Attended the Olympics<br />169. Can hula or waltz and polka.- I can belly dance, though.<br /><strong>170. Read a half dozen Nancy Drew or Hardy Boys books</strong><br /><strong>171. Been stuck in an elevator</strong><br />172. Had a revelatory dream<br /><strong>173. Thought you might crash in an airplane</strong><br />174. Had a song dedicated to you on the radio or at a concert<br />175. Saved someone’s life- I helped someone after a car accident, but I don’t think it was life or death.<br />176. Eaten raw whale<br /><em><span style="color:#006600;">177. Know how to tat, smock or do needlepoint</span></em><br /><strong>178. Laughed till your side hurt</strong><br /><em><span style="color:#006600;">179. Straddled the equator</span></em><br /><strong>180. Taken a photograph of something other than people that is worth framing</strong><br /><strong>181. Gone to a Shakespeare Festival</strong>- I’m counting the Renaissance Fair.<br />182. Sent a message in a bottle<br />183. Spent the night in a hostel- this will most likely change once we travel more.<br /><strong>184. Been a cashier</strong><br />185. Seen Old Faithful geyser erupt<br />186. Joined a union<br /><strong>187. Donated blood or plasma</strong><br /><strong>188. Built a campfire</strong><br /><strong>189. Kept a blog</strong><br />190. Had hives<br />191. Worn custom made shoes or boots<br /><strong>192. Made a PowerPoint presentation</strong><br />193. Taken a Hunter’s Safety Course<br /><em><span style="color:#006600;">194. Served at a soup kitchen</span></em><br /><em><span style="color:#006600;">195. Conquered the Rubik’s cube</span></em><br /><strong>196. Know CPR</strong><br /><strong>197. Ridden in or owned a convertible</strong><br /><strong>198. Found a long lost friend</strong><br />199. Helped solve a crime<br />200. Responded to a NJP newsletter<br /><br />This next one is very similar to the last one. Everything I've eaten are in <strong>Bold</strong>, the things I've eaten and love are in <strong><span style="color:#006600;">Bold Green</span>, </strong>things I would never eat are in <span style="color:#990000;">red</span><span style="color:#000000;">, and things I'd like to try are in <span style="color:#006600;">green italics</span>.</span><br /><br /><strong>1. New York pizza</strong><br />2. Hoppin' John<br />3. New Mexico green chile<br /><strong>4. Homemade buttermilk biscuits</strong><br />5. Tasso<br />6. Whole Maine lobster<br />7. Calabash-style shrimp and hushpuppies<br />8. Kansas City barbecue ribs<br /><span style="color:#006600;"><strong>9. Hot glazed Krispy Kreme </strong></span><span style="color:#000000;"><strong>- </strong>I don't eat these very often, though, I restrain myself because I know they are satan donuts, but still, they're very tasty.</span><br /><em><span style="color:#006600;">10. San Diego fish tacos</span></em><br /><strong>11. Cheese curds</strong><br /><strong>12. Key lime pie</strong><br /><strong>13. Philly cheese steak</strong><br /><em><span style="color:#006600;">14. Memphis pork barbecue sandwich</span></em><br />15. Lowcountry boil<br /><strong><span style="color:#006600;">16. Huckleberry pie</span></strong><br /><strong><span style="color:#006600;">17. New England clam chowder</span></strong><br /><strong>18. Boiled peanuts</strong><br /><em><span style="color:#006600;">19. Buffalo burger</span></em><br /><strong>20. Eggs Benedict</strong><br /><strong>21. Pastrami on rye</strong><br />22. Corned beef and cabbage<br /><strong><span style="color:#006600;">23. Pancakes with maple syrup</span></strong><br /><span style="color:#006600;"><strong>24. Everything bagel with cream cheese and tomato</strong></span><br /><span style="color:#006600;"><strong>25. Thin Mints</strong></span><br />26. Frito pie<br /><em><span style="color:#006600;">27. Potato knish with mustard</span></em><br />28. Silver Queen corn on the cob<br /><strong>29. Soft pretzel from a street cart</strong><br /><strong><span style="color:#006600;">30. Fresh-picked blueberries</span></strong><br />31. Sourwood honey<br /><strong><span style="color:#006600;">32. State fair funnel cake</span></strong><br /><em><span style="color:#006600;">33. Chesapeake crab cakes</span></em><br /><strong>34. Candied yams</strong><br />35. Oyster dressing<br /><strong>36. Snow cone or snowball</strong><br /><strong><span style="color:#006600;">37. Wild Alaskan salmon</span></strong><br /><span style="color:#990000;">38. Sautéed morels </span><span style="color:#000000;">- I hate mushrooms.</span><br /><em><span style="color:#006600;">39. Persimmon pudding</span></em><br /><strong>40. General Tso's Chicken</strong><br /><em><span style="color:#006600;">41. Frozen custard</span></em><br /><em><span style="color:#006600;">42. Italian sausage with peppers and onions on a hoagie bun</span></em><br /><strong>43. Chili dog </strong><br /><strong>44. Buffalo wings with blue cheese</strong><br /><strong>45. Spam musubi</strong><br /><strong>46. Saltwater taffy</strong><br /><em><span style="color:#006600;">47. Fluffernutter sandwich on Wonder Bread</span></em><br /><em><span style="color:#006600;">48. Black and white cookie</span></em><br /><em><span style="color:#006600;">49. Frybread</span></em><br /><strong>50. BLT with thick-cut applewood bacon</strong><br /><strong>51. Baked beans</strong><br /><strong><span style="color:#006600;">52. Pumpkin pie</span></strong><br />53. Collards with vinegar and Tabasco<br /><strong>54. Tex-Mex fajitas with skirt steak and sautéed peppers</strong><br /><strong>55. Fried green tomatoes</strong><br /><span style="color:#990000;">56. Succotash (I hate lima beans)</span><br />57. Shrimp and grits<br />58. Hot water cornbread<br /><strong><span style="color:#006600;">59. Barbecue chicken pizza with red onions</span></strong> – I love Pyramid Alehouse’s in Seattle.<br /><strong>60. Chicken fried steak</strong><br /><strong>61. Carnitas burrito</strong><br /><strong><span style="color:#006600;">62. Apple butter</span></strong><br /><em><span style="color:#006600;">63. Geoduck</span></em><br /><strong>64. Soft-serve ice cream cone dipped in chocolate shell </strong><br /><strong>65. Pecan pie</strong><br /><strong>66. Catfish supper at a church or fire station</strong><br /><strong>67. Oysters Rockefeller</strong><br /><strong>68. Homemade cranberry sauce</strong><br /><strong>69. Pimiento cheese</strong><br /><strong>70. MoonPie washed down with R.C. Cola</strong> (well, without the RC Cola)<br /><em><span style="color:#006600;">71. Pickled watermelon rind</span></em><br /><strong>72. Cracker Jacks at the ball game</strong><br />73. Smithfield ham<br /><strong>74. Meatloaf and mashed potato blue plate special at diner</strong><br />75. Chicken and waffles<br /><strong>76. Po'Boy</strong><br /><strong>77. Green bean casserole with French's fried onions</strong><br /><em><span style="color:#006600;">78. Stuffed sopaipillas</span></em><br />79. Turducken<br /><em><span style="color:#006600;">80. Shad roe on toast</span></em><br /><strong><span style="color:#006600;">81. Sweet potato casserole with or without marshmallows</span></strong><br /><em><span style="color:#006600;">82. Cioppino</span></em><br /><strong>83. New York cheesecake</strong><br /><strong>84. Pan-fried river trout</strong><br /><strong>85. Jambalaya</strong><br />86. North Carolina pig pickin'<br /><strong>87. California rolls</strong><br /><em><span style="color:#006600;">88. Burgoo</span></em><br /><em><span style="color:#006600;">89. Penuche fudge</span></em><br /><strong>90. Fried peanut butter and banana sandwich (the Elvis)</strong><br />91. Scrapple or livermush (I have had haggis, though)<br />92. Elk medallions in red wine reduction<br /><em><span style="color:#006600;">93. Muscadine grapes</span></em><br /><strong>94. Cheeseburger at backyard barbecue</strong><br /><strong>95. Open-face turkey sandwich</strong><br /><strong>96. Chicago deep dish pizza</strong><br /><strong>97. Cobb salad</strong><br /><strong>98. Peach pie a la mode</strong><br /><strong>99. Macaroni and cheese with Tillamook sharp cheddar</strong><br /><strong>100. Root beer float</strong><br /><strong></strong><br />The next one is very similar, so I'm including it:<br /><br />1. Venison<br />2. Nettle tea<br /><strong>3. Huevos rancheros</strong><br />4. Steak tartare<br />5. Crocodile (I have had ‘gator, though)<br /><span style="color:#660000;">6. Black pudding</span><br /><strong>7. Cheese fondue</strong><br />8. Carp<br /><em><span style="color:#006600;">9. Borscht</span></em><br /><em><span style="color:#006600;">10. Baba ghanoush</span></em><br /><strong><span style="color:#006600;">11. Calamari</span></strong><br /><strong><span style="color:#006600;">12. Pho</span></strong><br /><strong><span style="color:#006600;">13. PB&J sandwich</span></strong><br /><em><span style="color:#006600;">14. Aloo gobi</span></em><br /><strong>15. Hot dog from a street cart</strong><br /><span style="color:#006600;"><em>16. Epoisses</em></span><br /><strong>17. Black truffle</strong> (my dad bought me some for my 20th birthday)<br /><strong>18. Fruit wine made from something other than grapes</strong><br /><strong>19. Steamed pork buns</strong><br /><strong>20. Pistachio ice cream</strong><br /><strong>21. Heirloom tomatoes</strong><br /><strong>22. Fresh wild berries</strong><br /><span style="color:#990000;">23. Foie gras</span> (I refuse to EVER eat this)<br /><strong>24. Rice and beans</strong><br />25. Brawn, or head cheese<br /><span style="color:#660000;"><span style="color:#990000;">26. Raw Scotch Bonnet pepper</span> </span><span style="color:#000000;">mama didn't raise no fool!</span><br /><strong><span style="color:#006600;">27. Dulce de leche</span></strong><br /><strong>28. Oysters</strong><br /><strong><span style="color:#006600;">29. Baklava</span></strong><br /><em><span style="color:#006600;">30. Bagna cauda</span></em><br /><strong>31. Wasabi peas</strong><br /><strong><span style="color:#006600;">32. Clam chowder in a sourdough bowl</span></strong><br />33. Salted lassi<br /><strong>34. Sauerkraut</strong><br /><strong>35. Root beer float</strong><br /><em><span style="color:#006600;">36. Cognac with a fat cigar</span></em><br />37. Clotted cream tea<br /><strong>38. Vodka jelly/Jell-O</strong><br /><strong>39. Gumbo</strong><br />40. Oxtail<br />41. Curried goat<br />42. Whole insects<br />43. Phaal<br /><em><span style="color:#006600;">44. Goat’s milk</span></em><br /><strong><span style="color:#006600;">45. Malt whisky from a bottle worth £60/€80/$120 or more</span></strong><br /><em><span style="color:#006600;">46. Fugu</span></em><br /><em><span style="color:#006600;">47. Chicken tikka masala</span></em><br /><em><span style="color:#006600;">48. Eel</span></em><br /><strong><span style="color:#006600;">49. Krispy Kreme original glazed doughnut</span></strong><br /><em><span style="color:#006600;">50. Sea urchin</span></em><br /><em><span style="color:#006600;">51. Prickly pear</span></em><br /><em><span style="color:#006600;">52. Umeboshi</span></em><br /><em><span style="color:#006600;">53. Abalone</span></em><br /><em><span style="color:#006600;">54. Paneer</span></em><br /><strong>55. McDonald’s Big Mac Meal</strong><br /><strong>56. Spaetzle</strong><br /><strong>57. Dirty gin martini</strong><br /><strong><span style="color:#006600;">58. Beer above 8% ABV</span></strong><br /><em><span style="color:#006600;">59. Poutine</span></em><br /><strong>60. Carob chips</strong><br /><strong><span style="color:#006600;">61. S’mores</span></strong><br /><span style="color:#990000;">62. Sweetbreads</span><br />63. Kaolin<br /><em><span style="color:#006600;">64. Currywurst</span></em><br />65. Durian<br /><em><span style="color:#006600;">66. Frogs’ legs</span></em><br /><strong><span style="color:#006600;">67. Beignets, churros, elephant ears or funnel cake</span></strong><br /><strong><span style="color:#006600;">68. Haggis</span></strong><br /><em><span style="color:#006600;">69. Fried plantain</span></em><br /><span style="color:#990000;">70. Chitterlings, or andouillette</span><br /><strong>71. Gazpacho</strong><br />72. Caviar and blini<br /><em><span style="color:#006600;">73. Louche absinthe</span></em><br /><em><span style="color:#006600;">74. Gjetost, or brunost</span></em><br /><span style="color:#990000;">75. Roadkill</span><br /><em><span style="color:#006600;">76. Baijiu</span></em><br /><strong>77. Hostess Fruit Pie</strong><br />78. Snail<br /><em><span style="color:#006600;">79. Lapsang souchong</span></em><br /><em><span style="color:#006600;">80. Bellini</span></em><br /><em><span style="color:#006600;">81. Tom yum</span></em><br /><strong>82. Eggs Benedict</strong><br /><strong><span style="color:#006600;">83. Pocky</span></strong><br /><em><span style="color:#006600;">84. Tasting menu at a three-Michelin-star restaurant</span></em><br /><strong>85. Kobe beef</strong><br />86. Hare<br /><strong>87. Goulash</strong><br /><strong>88. Flowers</strong><br />89. Horse<br />90. Criollo chocolate<br /><strong>91. Spam</strong><br /><em><span style="color:#006600;">92. Soft shell crab</span></em><br />93. Rose harissa<br /><strong>94. Catfish</strong><br /><em><span style="color:#006600;">95. Mole poblano</span></em><br /><strong><span style="color:#006600;">96. Bagel and lox</span></strong><br />97. Lobster Thermidor<br />98. Polenta<br /><em><span style="color:#006600;">99. Jamaican Blue Mountain coffee</span></em><br /><em><span style="color:#006600;">100. Snake</span></em><br /><em><span style="color:#006600;"></span></em><br /><span style="color:#000000;">This next list is much the same as the others, but about books.</span><br /><br />1) Bold those you have read.<br />2) Put an asterisk next to those you started but didn't finish.<br />3) Italicize those you intend to read (or have started and intend to finish).<br />4) Red the books you LOVE<br />5) Reprint this list in your own blog.<br /><br /><strong><span style="color:#990000;">1 Pride and Prejudice - Jane Austen</span></strong><br /><strong><span style="color:#990000;">2 The Lord of the Rings - JRR Tolkien</span></strong><br /><em>3 Jane Eyre - Charlotte Bronte</em><br /><em>4 Harry Potter series - JK Rowling</em><br /><strong><span style="color:#990000;">5 To Kill a Mockingbird - Harper Lee</span></strong><br /><strong><span style="color:#990000;">6 The Bible</span></strong><br /><strong><span style="color:#990000;">7 Wuthering Heights - Emily Bronte</span></strong><br /><strong>8 Nineteen Eighty Four - George Orwell</strong><br />9 His Dark Materials - Philip Pullman<br /><strong><span style="color:#990000;">10 Great Expectations - Charles Dickens</span></strong><br /><strong><span style="color:#990000;">11 Little Women - Louisa M Alcott</span></strong><br />12 Tess of the D'Urbervilles - Thomas Hardy<br /><em>13 Catch 22 - Joseph Heller</em><br /><em>14 Complete Works of Shakespeare</em><br />15 Rebecca - Daphne Du Maurier<br /><strong><span style="color:#990000;">16 The Hobbit - JRR Tolkien</span></strong><br />17 Birdsong - Sebastian Faulks<br /><em>18 Catcher in the Rye - JD Salinger</em><br />19 The Time Traveller's Wife - Audrey Niffenegger<br />20 Middlemarch - George Eliot<br /><em>21 Gone With The Wind - Margaret Mitchell</em><br /><strong>22 The Great Gatsby - F Scott Fitzgerald</strong><br />23 Bleak House - Charles Dickens<br /><em>24 War and Peace - Leo Tolstoy</em><br />25 The Hitchhiker's Guide to the Galaxy - Douglas Adams<br /><em>26 Brideshead Revisited - Evelyn Waugh</em><br />27 Crime and Punishment - Fyodor Dostoyevsky *<br /><em>28 Grapes of Wrath - John Steinbeck</em><br /><strong><span style="color:#990000;">29 Alice in Wonderland - Lewis Carroll</span></strong><br />30 The Wind in the Willows - Kenneth Grahame<br /><em>31 Anna Karenina - Leo Tolstoy</em><br /><em>32 David Copperfield - Charles Dickens</em><br /><strong>33 Chronicles of Narnia - CS Lewis</strong><br /><em>34 Emma - Jane Austen</em><br />35 Persuasion - Jane Austen*<br /><span style="color:#990000;"><strong>36 The Lion, The Witch and The Wardrobe - CS Lewis </strong></span><span style="color:#000000;">(I put this one in red because it was my favorite of the Chronicles of Narnia collection, but as a whole, Chronicles of Narnia wasn't my favorite)</span><br /><em>37 The Kite Runner - Khaled Hosseini</em><br /><em>38 Captain Corelli's Mandolin - Louis De Bernieres</em><br /><em>39 Memoirs of a Geisha - Arthur Golden</em><br /><strong>40 Winnie the Pooh - AA Milne</strong><br /><strong>41 Animal Farm - George Orwell</strong><br /><em>42 The Da Vinci Code - Dan Brown</em><br />43 One Hundred Years of Solitude - Gabriel Garcia Marquez<br />44 A Prayer for Owen Meaney - John Irving<br />45 The Woman in White - Wilkie Collins<br /><strong>46 Anne of Green Gables - LM Montgomery</strong><br />47 Far From The Madding Crowd - Thomas Hardy<br />48 The Handmaid's Tale - Margaret Atwood<br /><strong>49 Lord of the Flies - William Golding </strong><br /><strong><span style="color:#990000;">50 Atonement - Ian McEwan</span></strong><br />51 Life of Pi - Yann Martel<br />52 Dune - Frank Herbert<br />53 Cold Comfort Farm - Stella Gibbons<br /><em>54 Sense and Sensibility - Jane Austen</em><br />55 A Suitable Boy - Vikram Seth<br />56 The Shadow of the Wind - Carlos Ruiz Zafon<br /><strong>57 A Tale Of Two Cities - Charles Dickens</strong><br />58 Brave New World - Aldous Huxley<br />59 The Curious Incident of the Dog in the Night-time - Mark Haddon<br /><em>60 Love In The Time Of Cholera - Gabriel Garcia Marquez</em><br /><strong><span style="color:#990000;">61 Of Mice and Men - John Steinbeck</span></strong><br /><em>62 Lolita - Vladimir Nabokov</em><br />63 The Secret History - Donna Tartt<br /><em>64 The Lovely Bones - Alice Sebold</em><br /><em>65 Count of Monte Cristo - Alexandre Dumas</em><br /><em>66 On The Road - Jack Kerouac</em><br />67 Jude the Obscure - Thomas Hardy<br /><em>68 Bridget Jones's Diary - Helen Fielding</em><br />69 Midnight's Children - Salman Rushdie<br /><strong>70 Moby Dick - Herman Melville</strong><br /><strong>71 Oliver Twist - Charles Dickens</strong><br /><em>72 Dracula - Bram Stoker</em><br /><strong>73 The Secret Garden - Frances Hodgson Burnett</strong><br />74 Notes From A Small Island - Bill Bryson<br />75 Ulysses - James Joyce<br /><em>76 The Bell Jar - Sylvia Plath</em><br />77 Swallows and Amazons - Arthur Ransome<br />78 Germinal - Emile Zola<br /><em>79 Vanity Fair - William Makepeace Thackeray</em><br />80 Possession - AS Byatt<br /><em>81 A Christmas Carol - Charles Dickens</em><br />82 Cloud Atlas - David Mitchell<br />83 The Color Purple - Alice Walker<br />84 The Remains of the Day - Kazuo Ishiguro<br /><em>85 Madame Bovary - Gustave Flaubert</em><br />86 A Fine Balance - Rohinton Mistry<br /><strong>87 Charlotte's Web - EB White</strong><br /><em>88 The Five People You Meet In Heaven - Mitch Albom</em><br /><em>89 Adventures of Sherlock Holmes - Sir Arthur Conan Doyle</em><br />90 The Faraway Tree Collection - Enid Blyton91 Heart of Darkness - Joseph Conrad<br />92 The Little Prince - Antoine De Saint-Exupery<br />93 The Wasp Factory - Iain Banks<br />94 Watership Down - Richard Adams<br />95 A Confederacy of Dunces - John Kennedy Toole<br />96 A Town Like Alice - Nevil Shute<br /><em>97 The Three Musketeers - Alexandre Dumas</em><br /><strong>98 Hamlet - William Shakespeare </strong><br /><strong>99 Charlie and the Chocolate Factory - Roald Dahl</strong><br /><em>100 Les Miserables - Victor Hugo</em><br /><em></em><br />(Boy, was that a pain in the butt to put together, no wonder I waited so long!!)<br /><br />Well, there you go folks! Four VERY long and complicated lists of things I've done, eaten and read, a few that I'd be willing to try. As you can see, I'm very open-minded to new adventures, whether they be tasks, dishes or books, I'm up for pretty much anything! Hope you liked it!<br /><br />~Mehgan~Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com1tag:blogger.com,1999:blog-1839320795462653661.post-67929547013483048822008-10-06T18:00:00.001-07:002008-10-06T18:14:02.327-07:00I Love Pancakes!<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM96WS7Oa_XQ_HVPoWn8K9j0bjT3abiIW6tBRujwaR-0q7b04aHF2A_25fknGg7t5fHEbKi82FTy7VkZfj-5U-BTHa6esz0_0kq3enaUuFH4Ci2Xye06y-3giNlF_moPXdAvpqShNuak-M/s1600-h/pumpkin+pancakes1.jpg"><img id="BLOGGER_PHOTO_ID_5254211157721944162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM96WS7Oa_XQ_HVPoWn8K9j0bjT3abiIW6tBRujwaR-0q7b04aHF2A_25fknGg7t5fHEbKi82FTy7VkZfj-5U-BTHa6esz0_0kq3enaUuFH4Ci2Xye06y-3giNlF_moPXdAvpqShNuak-M/s400/pumpkin+pancakes1.jpg" border="0" /></a>Anyone who knows me will tell you that I am a serious breakfast lover. I wasn't always like that, in fact, a few years ago, the closest thing to breakfast I ate on a normal basis was a venti caramel macchiatto from Starbucks. That is sad. Especially since my mom was always harping on the fact that "breakfast is the most important meal of the day". Goodness, I can hear her in my head!</p><p>I typically eat a small breakfast during the work-week, but go hog wild on weekends. That's when I can really flex my cooking muscles and branch outside the usual english-muffin-with-cream-cheese-and-fruit rut and try new things. Not crazy, insane, huge breakfasts, but you know, the good stuff.</p><p>I had some extra cooked pumpkin hanging around my fridge from the Pumpkin Spice Muffins last week, and really wanted some pumpkin pancakes. I've been seeing these bad boys everywhere. Except one thing: I was cooking for one. I didn't need a huge stack of pancakes (though, that would have been gluttonously satisfying), so I tried to cut the recipe down a bit. Probably not a good idea. There's no easy way to half an egg (which I ended up omitting, which is most likely the root of my problems). But, the end result wasn't repulsive, just a more dense/heavy pancake, which was fine by me.</p><p>I adapted this recipe: <a href="http://allrecipes.com/Recipe/Pumpkin-Pancakes/Detail.aspx">http://allrecipes.com/Recipe/Pumpkin-Pancakes/Detail.aspx</a> , but I added a dash of cardamom for a little something extra. It was delicious. I had my pancakes with a healthy slathering of maple syrup, a side of vanilla yogurt and sliced strawberries and a nice big glass of OJ. </p><p>Oh, breakfast, how I love thee. </p><p>Cheers!</p><p>~Mehgan~</p><img id="BLOGGER_PHOTO_ID_5254211155681670626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_N1oygRVmdckvFwwhmxkwoqr6N2e5tbIFO9YI153J6mDHqEYlpkGgOuApIEZ4uGhZwfAFg9y3olxzyU5x1ZIGxmQZtDmBcJ4A66Vk1tcx3S0nK6bqMTH6iEnjvagZV5a69kd7ctaX3LS3/s400/pumpkin+pancakes.jpg" border="0" />Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com1tag:blogger.com,1999:blog-1839320795462653661.post-43782912720767467962008-09-29T00:01:00.000-07:002008-09-29T00:01:01.050-07:00An Autumn Expirement...Greetings! Recently, I decided to treat myself to some beauty essentials from Sephora.com, and one of my favorite product lines (Philosophy) has released their Fall products, and I just knew I had to get me some Pumpkin Spice Muffins body wash. See, it's a shampoo, shower gel and bubble bath all in one. I don't use it for the shampoo, though, but I do use it for shower gel/bubble bath fun. I've used their products for years, especially their food flavored stuff (cinnamon buns, strawberry milkshake, and the gingerbread man body scrub are also my favorites).<br /><br />My husband has been on a real pumpkin spice kick lately, we've got scented candles everywhere and even some plug-ins that are pumpkin spice scented. I think it's because we're getting our Fall season much earlier here than the rest of the country. It's been chilly since the end of August, and when we woke up this morning to go jogging, there was frost on the ground. After our run, I took a shower, and used the Pumpkin Spice Muffin body wash, and as it filled my shower with its lovely aroma, I decided I just had to make some muffins to go with this bright and shiny Fall day. Lo and behold, Philosophy has so generously provided a recipe right there on the bottle!! I love them.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzuLVelBaQ1OdPqJmtRiLlJPB_01g-gKP_cV95feSFjVUBQt2JfFGAn6XQMfjggu7dnHvIsi5IARKZ3TBUoxiNbadEZnomRp6UowqXetjkG4l8EcDfzIrGQiCRzJMy6-RuQ-AyuN-V2Q_/s1600-h/Pumpkin+Muffins.jpg"><img id="BLOGGER_PHOTO_ID_5251210216085370626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzuLVelBaQ1OdPqJmtRiLlJPB_01g-gKP_cV95feSFjVUBQt2JfFGAn6XQMfjggu7dnHvIsi5IARKZ3TBUoxiNbadEZnomRp6UowqXetjkG4l8EcDfzIrGQiCRzJMy6-RuQ-AyuN-V2Q_/s400/Pumpkin+Muffins.jpg" border="0" /></a> I couldn't believe how much these muffins smell exactly like the body wash, it's insane. And not only do they smell like it, but they taste like it too! They're not too sweet like the muffins you'd get from Costco or Starbucks, they're more of a hearty breakfast muffin with some yummy spice to them. Here's the recipe:<br /><br />Philosophy's Pumpkin Spice Muffins-<br /><br />Ingredients:<br />-2 cups of flour<br />-2/3 cups brown sugar<br />-1/3 cup sugar<br />-1 tbsp baking powder<br />-1 tsp salt<br />-1/4 tsp baking soda<br />-1 tsp cinnamon<br />-1/4 tsp nutmeg<br />-1/4 tsp ground ginger<br />-1/2 cup melted butter<br />-1/2 cup cooked pumpkin (I used the kind from a can and they turned out fine)<br />-1/3 cup buttermilk<br />-2 eggs, slightly beaten<br /><br />Instructions: Heat oven to 400F. Stir together all ingredients except butter, pumpkin, buttermilk and eggs in a large bowl. In a medium bowl, stir together the remaining ingredients. Stir contents of medium bowl into flour mixture just until moistened. Spoon batter into greased muffin pan (or muffin cups). Bake for 15-20 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pan.<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhTnBnDmfXZvxwwrGz8mw56yGfmR_lu9BsCI5MUKxOh6IOpeVL2-xEeUuX18Jpuvz2SeDBGSl12x9acfcZrpwdErh9CkC8QP9oef1ueGvuuoPdEJJFnlFdeSG3QIX7LFbj7W7P6apyHvX/s1600-h/Pumpkin+Muffins1.jpg"><img id="BLOGGER_PHOTO_ID_5251210221327709106" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhTnBnDmfXZvxwwrGz8mw56yGfmR_lu9BsCI5MUKxOh6IOpeVL2-xEeUuX18Jpuvz2SeDBGSl12x9acfcZrpwdErh9CkC8QP9oef1ueGvuuoPdEJJFnlFdeSG3QIX7LFbj7W7P6apyHvX/s400/Pumpkin+Muffins1.jpg" border="0" /></a> Three words: delicious, delicious, DELICIOUS!!! My goodness, I love these muffins. I think I found a new trusty muffin recipe. They're so moist and yummy, slightly dense with a real spice to them. This recipe made 18 muffins almost exactly, and I have a feeling they'll go fast. I should have doubled the recipe, darn it! Oh, well, I'll just have to make them again and fill my house with the super mouth-watering pumpkin spice muffin smell again!</p><p>Note: the two photos above are my "moody-muffin" shots, so I'm including this one below for a clearer shot of the muffins with their namesake product.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrbSug16SvlINSi0LMw-316q7YkMhq-FOgh6qNC024grdPq6RzsGr-UUQDbdostP65ZrAeP-Fiy8LeL-FGgNODx4vg6ZzYLLQjihPInzJ_XnlFPV5_NjT0CHWZTbEWl30ig8LLYU8x6pP/s1600-h/Pumpkin+Muffins2.jpg"><img id="BLOGGER_PHOTO_ID_5251210229530367634" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrbSug16SvlINSi0LMw-316q7YkMhq-FOgh6qNC024grdPq6RzsGr-UUQDbdostP65ZrAeP-Fiy8LeL-FGgNODx4vg6ZzYLLQjihPInzJ_XnlFPV5_NjT0CHWZTbEWl30ig8LLYU8x6pP/s400/Pumpkin+Muffins2.jpg" border="0" /></a><br />Enjoy!</p><p>~Mehgan~</p>Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com2tag:blogger.com,1999:blog-1839320795462653661.post-46012342630119017922008-09-28T15:32:00.000-07:002008-09-28T15:45:38.376-07:00And I'm Late!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5V-yhcXG5MMqdz6W76Z0g479WICPNsArBCnICYGku-9ljd_GPfwLvUdi-0rod3AO4jwMHF-49Sl349DkcA-CH7YlPSSv9fNcYcRxg6uK-HvpPUy9udqVBFDYpPrEd6WSQ5j_XwwPtjNz/s1600-h/Dip1.jpg"><img id="BLOGGER_PHOTO_ID_5251206079439840066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5V-yhcXG5MMqdz6W76Z0g479WICPNsArBCnICYGku-9ljd_GPfwLvUdi-0rod3AO4jwMHF-49Sl349DkcA-CH7YlPSSv9fNcYcRxg6uK-HvpPUy9udqVBFDYpPrEd6WSQ5j_XwwPtjNz/s400/Dip1.jpg" border="0" /></a> <div>It totally figures that the one Daring Bakers Challenge that I actually completed at the beginning of the month, I end up posting a day late!! I don't know why I thought our post day was Sunday instead of Saturday, I must have been completely frazzled when I read about this month's challenge. Which is sad, because we're making Daring Bakers history here, people! </div><div></div><br /><div>This month's challenge, brought to you by Shellyfish of the blog Musings From the Fish Bowl and Natalie from the blog Gluten A Go Go, is a savory one. And there's a catch, it had to be vegan and/or gluten-free. I was a little scared at first, because I really wanted to make a cream cheese and chive dip to go with the Lavash crackers, but I found a way to make a divine vegan hummus. For the recipe, venture on over to the Daring Bakers blogroll to their blogs and you'll find everything you need, even a recipe for a really yummy Honeydew Peach Salsa.</div><div><img id="BLOGGER_PHOTO_ID_5251206083270143458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXIxEgBKCdTkrDBgG8OcHRCwtYSvdGc1aCoFt-TLF_t4uis-RiEP6-3I8_9akSvmGOSHRpN3DTDWeGQth2GcfP53YECXDQmJppb5HVpB5Q78NzT8khoHXz6CdXHus7AK2s_iJGRRDahkl/s400/Dip2.jpg" border="0" /></div><div>(My apologies for the crappy photos, once again, I was without a digital camera and had to use my cell phone, but rest assured, I've got the digital camera back from my husband, so no more lackluster photos!! Yay!)</div><div> </div><div>I went with a vegan hummus which I just came up with myself while I was waiting for the crackers to cool. I threw a can of garbanzo beans (drained with about 1/2 cup of the juices reserved, just in case) three cloves of garlic, the juice of one lemon, 3 tbsp olive oil, salt and pepper into my food processor and let 'er rip! It was sooooo good and so simple tasting. I loved it with some chopped up roma tomatoes, red onion and cucumber (which isn't pictured above because I remembered it only after I took the photo). These crackers have a lovely snap to them, and are really hearty tasting. I made one salty batch, and the second batch I sprinkled with a mixture of sugar, cinnamon and cardamom and it's really good dipped in some blueberry jam!</div><div> </div><div>See you next month!</div><div> </div><div>~Mehgan~</div>Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com1tag:blogger.com,1999:blog-1839320795462653661.post-85489462464295423692008-09-22T17:36:00.000-07:002008-09-22T17:49:47.787-07:00My favorite time of year...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4XkSsbhdiJrWlFQ__QcZRwb861F6eQDI0wxxz8yy_jqFBfoSW60ivIpFZFPC_IjW6W5PoqSYiFbpYxrsI4nkIGVXXJ1SvWj-vZXo0B-SD1ozLG0vO5Gm32mLvDs-QBvLKxFcFR8yqqmMP/s1600-h/Salmon+Soup1.jpg"><img id="BLOGGER_PHOTO_ID_5249012432489443202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4XkSsbhdiJrWlFQ__QcZRwb861F6eQDI0wxxz8yy_jqFBfoSW60ivIpFZFPC_IjW6W5PoqSYiFbpYxrsI4nkIGVXXJ1SvWj-vZXo0B-SD1ozLG0vO5Gm32mLvDs-QBvLKxFcFR8yqqmMP/s400/Salmon+Soup1.jpg" border="0" /></a><br /><div>Ahhhhhh, Autumn. How I love thee. Today marks the official first day of Fall, folks, and seeing as how I love it so much, I just had to make a divine soup to commemorate it. I didn't want just any old chicken noodle soup, I wanted something new and slightly exotic, while still comforting and hearty. I was given a recipe for Thai-Spiced Salmon Chowder by a co-worker, but I didn't have some of the neccessary ingredients on hand, so I tweaked it a bit to suit what I had in my kitchen already. The results were fabulous. I can't stop eating this soup!! I made a loaf of homemade bread to go with it, and the combination is pure ecstasy. I don't know if that's because I was STARVING or it truly is that good, but I ended up eating three helpings of this bad boy, and would gladly have licked the pot clean, but I felt guilty, so I reserved some for lunch tomorrow. Here's the recipe:</div><br /><div></div><br /><div>Mehgan's Salmon Chowder-</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5249012424780816850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieV6WDZY1zyRgUq8LCY4mZ6zMdwM0lglTtt7xBorTjOwkJeeFFJ_s3WHMdNmTyvCK23mXcbDe70IBe1HrornjxJzgNk92qH5Cexkdr-RpDu1FkeoAaMVGPv-sa3CaAtWE12h5eCz5xRDnp/s400/Salmon+Soup.jpg" border="0" /><br /><div>Ingredients:</div><br /><div>-2 to 3 tbsp olive oil</div><div>-1 medium onion, chopped</div><div>-3 to 4 cloves of garlic, chopped</div><div>-2 cans chicken stock</div><div>-4 red potatoes, cut into cubes</div><div>-1 small bag of baby carrots, cut into bite-sized pieces</div><div>-1 or 2 filets of salmon</div><div>-3/4 cup heavy cream</div><div>-1/2 tsp curry powder</div><div>-pinch of salt and pepper, to taste</div><div>-a few sprigs of parsley</div><div></div><br /><div>Instructions: In a medium pot, over low-medium heat, combine the olive oil, onion and garlic until the onion starts to become slightly clear. Add the chicken stock, potatoes, and carrots. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes or until the veggies become tender. In the meantime, heat your oven to 350F. On a lightly oiled cookie sheet (I line mine with aluminum foil as well) place the salmon skin-down and season how you like it. Bake 15-20 minutes, or until the salmon is fully cooked through (will flake with a fork). Once the salmon is ready, let it set a couple minutes while you add the heavy cream and curry powder to the soup. Bring back to a boil, then add the salmon. Allow to simmer a few minutes to get the flavors to really combine. Serve garnished with the parsley.</div><div></div><br /><div>I could eat this soup all week, and probably will, too! It's just so yummy! And the curry powder, while not overwhelming, adds that certain "something" to it, without it being overly present. Variations I've seen incorporate coconut milk in place of the heavy cream, and Thai spices in place of the curry, which I imagine is just as tasty. I'll definitely have to try that next. But, for the time being, I'm enjoying my yummy-nummy soup!!</div><div></div><br /><div>Enjoy!</div><div></div><br /><div>~Mehgan~</div>Mehganhttp://www.blogger.com/profile/03995634776861430223noreply@blogger.com2