tag:blogger.com,1999:blog-60562406970172818932024-03-13T17:30:29.976-04:00dorian allyn in the kitchenA collection of tasty creationsDorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-6056240697017281893.post-14905487013272970962012-04-14T08:34:00.002-04:002012-04-14T08:41:18.603-04:00Simply The Best Juicy Roasted Chicken<div class="separator" style="clear: both; text-align: center;">
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Once you try this roasting technique, I'm sure you'll do it again and again. It's so simple and the result is a juicy chicken with crispy skin. For this one I used a Moroccan spice mixture called ras el hanout that I made at holiday time. It's also excellent without any spices at all, left to its own flavors and of course a generous salty exterior.<br />
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Ingredients:<br />
One 2 to 3 pound chicken<br />
kosher salt and pepper<br />
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Directions:<br />
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1. Preheat oven to 450. Rinse the chicken and dry it well with paper towels inside and out. The less it steams the better.<br />
2. Salt and pepper the cavity. Then truss the bird. If you don't know how you can watch this <a href="http://www.instructables.com/id/How-to-Truss-a-Chicken/" target="_blank">video</a> to learn.<br />
3. Salt the chicken, raining about a tablespoon of salt (you can of course use less) evenly over the chicken.<br />
4. Set the chicken in a roasting pan and put in the oven. Roast it until it's done, for 50-60 minutes. If the top starts to brown too much for your liking, simply put a tent of foil over the chicken. This will stop it from browning any longer.<br />
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<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fdorian-allyn.blogspot.ca%2F2012%2F04%2Fsimply-best-juicy-roasted-chicken.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-3ZJuw_fjvWc%2FT4lrTunnKqI%2FAAAAAAAABG8%2F5ViW1PDD-mE%2Fs1600%2Fmango%2Bsalsa%2B041.jpg" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com1tag:blogger.com,1999:blog-6056240697017281893.post-69537159474997807582012-04-01T10:11:00.000-04:002012-04-01T10:15:06.746-04:00Sunday Morning Pancakes and More For Many Days To Come<div class="separator" style="clear: both; text-align: center;">
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If you don't know this already, pancakes freeze really well. All you have to do is defrost for less than a minute in the microwave and they taste just as good as they did coming out of the frying pan. Here's a double recipe batch that makes enough to feed your youngsters for many days to come. I wrap them four at a time and stock them in the freezer, some with chocolate chips (for me), but mostly without.<br />
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Makes at least 30 medium pancakes.<br />
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Ingredients:<br />
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4 cups of wheat flour<br />
1/4 cup wheat germ<br />
1/2 teaspoon salt<br />
6 teaspoons baking powder <br />
1/4 teaspoon cinnamon<br />
5 tablespoons butter, melted<br />
3 1/2 cups milk<br />
2 eggs, beaten <br />
2 bananas, mashed<br />
1 cup vanilla yogurt<br />
1 teaspoon vanilla<br />
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Directions:<br />
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1. In a bowl, combine 4 cups of wheat flour, 1/4 cup of wheat germ, 1/2 teaspoon of salt, 6 teaspoons of baking powder, and 1/4 teaspoon of cinnamon in a large bowl.<br />
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2. In a medium bowl, combine 3 1/2 cups of milk, two beaten eggs, two mashed bananas, one cup of vanilla yogurt, 5 tablespoons of melted butter, and a teaspoon of vanilla. Add to dry mixture and stir thoroughly.<br />
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3. With the burner on medium heat, heat up your frying pan. Then put the batter by large spoonfuls into the pan. I make four pancakes at a time out of a large pan. I also use two pans at a time to make for faster pancakes. When the edges and top start to bubble, it's time to flip. They only need another minute or so once they've been flipped and I usually will flip them once more just to make sure the inside is well cooked.<br />
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4. Continue as such until all your batter is used. I've got the perfect rhythm down now doing eight at a time. You can see how I cool them on a rack in the background here.<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript">
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fdorian-allyn.blogspot.ca%2F2012%2F04%2Fsunday-morning-pancakes-and-more-for.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-5n6z-wbkcvs%2FT3hcqpclz9I%2FAAAAAAAABFc%2Fs_g63cP9ZYs%2Fs1600%2Fportabella%2Bgargonzola%2Bpasta%2B016.jpg&description=Sunday%20morning%20pancake%20recipe%20as%20a%20double%20batch%20to%20freeze%20for%20the%20week.%20%20They%20taste%20just%20as%20good%20out%20of%20the%20freezer%20as%20they%20did%20fresh%20out%20of%20the%20pan."><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com0tag:blogger.com,1999:blog-6056240697017281893.post-45640595454341987912012-03-25T08:53:00.000-04:002012-03-25T18:27:11.319-04:00Portobello and Spinach Penne with Creamy Tomato Gorgonzola Cheese Sauce<div class="separator" style="clear: both; text-align: center;">
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This just might be the best pasta sauce I've come up with. With fresh tomatoes and basil this summer, it will be to die for.<br />
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This recipe serves four.<br />
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Ingredients:<br />
3 large portabello mushroom caps, sliced 1 cm thick and halved or quartered<br />
125 g (1/4 lb) gorgonzola dolce, roughly chopped<br />
400 g (28 oz) can chopped plum tomatoes<br />
80 g baby spinach (one bunch)<br />
1 medium onion diced<br />
2 small leeks, white part chopped <br />
2 cloves garlic smashed<br />
3 sprigs thyme<br />
1 T sherry<br />
1 bay leaf<br />
1 small bunch basil, leaves only<br />
3 T olive oil<br />
4 T cream<br />
1/3 cup milk <br />
freshly ground pepper<br />
pinch sugar<br />
salt<br />
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1. Heat two tablespoons olive oil in a pan on medium heat and sauté onions and leeks for a few minutes, until translucent.<br />
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2.Add thyme and bay leaf and cook for another minute. Add the can of tomatoes and one clove of garlic and stir. Once bubbling, turn the heat down and simmer for 10-15 minutes.<br />
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3. While the sauce is cooking, sauté the mushrooms on high heat in the remaining olive oil with the other garlic clove and a sprig of thyme. When the mushrooms start to turn color add the sherry and cook for another minute.<br />
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4. Add the mushrooms to the sauce.<br />
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5. Crumble in the gorgonzola and add the basil leaves roughly torn. Turn off the heat. Stir and leave to infuse while you cook the pasta.<br />
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6. Cook the pasta according to package.<br />
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7. Remove the whole garlic cloves, thyme sprigs, and bay leaf from the sauce. Add the cream and milk.<br />
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8. Add the spinach leaves and on a low flame, heat the sauce until the spinach has wilted. Salt and pepper to taste. Add the pasta and toss to coat.<br />
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fdorian-allyn.blogspot.ca%2F2012%2F03%2Fcreamy-portabella-gorgonzola-pasta.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-y_FHIcgomP8%2FT28L5Szyy2I%2FAAAAAAAABC8%2FCi5P2RmT85s%2Fs1600%2Fportabella%2Bgargonzola%2Bpasta%2B039.jpg"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com0tag:blogger.com,1999:blog-6056240697017281893.post-39775454885873645442012-03-23T18:26:00.001-04:002012-03-25T09:10:57.862-04:00Mama Morris' Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
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Today is your lucky day. This is my all time favorite cake that my great grandmother Mama Morris used to make me for on my birthday when I'd go visit her in small town Georgia for the summer as a child. Whew. Long sentence. Since then, my grandmother and my mom have passed it down to me. And now it's my job to pass on this diabetic coma inducing artery blocking goodness to you.<br />
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What you need:<br />
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-1 1/4 cup flour<br />
-2 cups sugar<br />
-1/2 teaspoon salt<br />
-2 eggs<br />
-1/2 cup buttermilk<br />
-1 t soda<br />
-1 t vanilla<br />
-1/2 cup crisco or canola oil<br />
-1 stick of butter<br />
-3 T cocoa<br />
-1 cup water<br />
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For the icing:<br />
-1 stick butter<br />
-4 T cocoa<br />
-6 T milk<br />
-1 tsp vanilla<br />
-2 cups pecans<br />
Directions:<br />
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1. In a small sauce pan, bring one cup water, 1/2 cup crisco oil, 1 stick butter, and 3 tablespoons cocoa to a boil. Set aside to cool.<br />
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2. In a large bowl combine 1 1/4 cup flour, 1/2 teaspoon salt, and two cups sugar.<br />
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3. In a small bowl, mix together 1/2 cup buttermilk and one teaspoon soda. Then add two lightly beaten eggs and one teaspoon vanilla. Stir until combined.<br />
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4. Add the milk mixture to the flour mixture and stir until combined. Add the chocolate mixture to the flour mixture and stir until combined. No need to over-stir. You can see some of the flour lumps still in the batter.<br />
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5. Pour into a 9" x 13" pan and bake for 35 minutes. It's ready when a toothpick comes out clean.<br />
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6. In a small sauce pan, add one stick of butter, 4 tablespoons of cocoa, 6 tablespoons of milk, and one teaspoon of vanilla. Bring to a boil and mix in one box of powdered sugar. Stir in the pecans and pour the icing over the warm cake still in the pan, using a knife to make sure it gets evenly covered. <br />
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<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fdorian-allyn.blogspot.ca%2F2012%2F03%2Fmama-morris-chocolate-cake.html&media=http%3A%2F%2F2.bp.blogspot.com%2F--kCE7Zne7Js%2FT2z3nQZ9Y-I%2FAAAAAAAABBc%2FoYoDkck9LI8%2Fs1600%2Fcanada%2Bmaps%2B214.jpg" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com0tag:blogger.com,1999:blog-6056240697017281893.post-72363148131787435542012-03-18T20:14:00.003-04:002012-03-25T09:12:26.713-04:00Summer Garden Salad with Chili-Garlic Shrimp<div class="separator" style="clear: both; text-align: center;">
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Let's pretend it's summer. Forget the snow that's still lingering on the ground. The sky is blue, the air is warm. We get to eat outside for the first time in months.<br />
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When these veggies do start growing in my garden this summer, this salad will be all the better. Plan your garden now and I assure you you'll be having it often, too.<br />
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Serves four<br />
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Ingredients:<br />
<ul>
<li>8 cups loosely packed mixed baby greens </li>
<li>3 small tomatoes</li>
<li>1/2 English cucumber, halved lengthwise and thinly sliced</li>
<li>1 large avocado</li>
<li>2 ears of corn, husked, or one small can of sweet corn</li>
<li>3 teaspoons of lime juice</li>
<li>1/2 teaspoon ground cumin</li>
<li>1/4 teaspoon salt</li>
<li>1/4 teaspoon pepper</li>
<li>1 teaspoon chili-garlic sauce</li>
<li>1 teaspoon sweet chili sauce</li>
<li>2 teaspoons soy sauce</li>
<li>1 teaspoon sesame oil</li>
<li>2 tablespoons fresh mint leaves, thinly sliced</li>
<li>4 tablespoons olive oil</li>
<li>1 pound shrimp</li>
</ul>
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1. In a medium bowl, combine 3 teaspoons of lime juice, 1/2 teaspoon of
cumin, one teaspoon of chili-garlic sauce, one teaspoon of sweet chili
sauce, and 1/4 teaspoon of salt. Add shrimp and toss to coat. Heat two tablespoons of olive oil in a skillet over high heat until hot. Add shrimp and sauté until cooked through, about 3 minutes. Pour back into medium bowl and let cool.<br />
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2. Boil two 2 ears of husked corn for 5 minutes. Drain and cool. Cut
kernels off cobs and add to bowl. A small can of sweet corn will also do.<br />
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3. Add 8 cups of mixed baby greens (or romaine if that's all you got) to a large salad bowl.<br />
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4. Add 1/2 English cucumber cut lengthwise and thinly sliced<br />
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5. Add 3 small tomatoes cut into 1/2 inch wedges. <br /><script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>
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6. Add corn.<br />
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7. Add two tablespoons of fresh mint, thinly sliced and one large avocado, halved, peeled, pitted, cut into pieces. <br />
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8.Whisk remaining olive oil, two teaspoons of soy sauce, one teaspoon of sesame oil, and the juices left from the cooked shrimp into a small bowl. (Shrimp mixture and dressing can be made several hours ahead. Cover separately and refrigerate.)<br />
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9. Add shrimp to salad with dressing and toss to coat. <br />
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Would you believe this lettuce has grown over an inch in just a day? Get a new batch of lettuce from what you would normally throw away. Simply put it in water and watch it grow.
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And don't throw those onions out just yet. This is how much they grew in a day.<br />
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I recently went to a Syrian restaurant called <a href="http://www.restaurant-damas.com/en.html" target="_blank">Damas</a> in Montreal and had the most amazing fattoush salad. The toasted pita, fresh mint, and sumac spice make this salad so exotic. With a little of this and that, I have managed to almost replicate the Damas salad as I remember it here. <br />
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Serves four as a main dish<br />
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1. Get your pita ready by toasting it in the oven for around 20 minutes at
300 degrees. That's an estimate. I bought mine pre-made at <a href="http://www.adonisproducts.com/history.php?lang=en" target="_blank">Adonis</a>, already spiced with sesame seeds and thyme. You, too, might be able to find them already made at a middle eastern grocery.<br />
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2. Chop four cups of lettuce and put in a large salad bowl. I used spring greens because they needed to be used. Next time I'll use romaine.<br />
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3. Chop one cup of red cabbage and add to bowl.<br />
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4. Dice one red pepper.<br />
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5. Thinly slice five radishes.<br />
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6. Chop one cup of cherry tomatoes.<br />
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7. Chop 3/4 cup of fresh mint and 1/3 cup of fresh parsley.<br />
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8. Chop one large cucumber.<br />
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9. Mix together in a small bowl 1/4 cup olive oil, 1/4 cup lemon juice, 2 teaspoons sumac, 1 tablespoon honey, two cloves of minced garlic, and salt and pepper to taste. If you can't find sumac, you can order it <a href="http://astore.amazon.com/dorian-allyn-20" target="_blank">here</a>.<br />
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10. Toss the dressing with the salad and add the toasted pita. <br />
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Fattoush Salad<br />
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Ingredients:<br />
<ul>
<li>4 cups of spring greens or romaine thinly sliced</li>
<li>1 cup of red cabbage thinly sliced</li>
<li>1 red pepper diced small</li>
<li>5 radishes sliced thin</li>
<li>1 cup of diced tomatoes</li>
<li>3/4 chopped mint</li>
<li>1/3 cup chopped parsley</li>
<li>1 large cucumber diced small</li>
<li>1 1/2 cup toasted pita crumbled</li>
</ul>
For the dressing:<br />
<ul>
<li>1/4 cup olive oil</li>
<li>1/4 cup lemon juice</li>
<li>1 tablespoon sumac</li>
<li>1 tablespoon honey</li>
<li>2 cloves minced garlic</li>
<li>salt and pepper to taste </li>
</ul>
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</script>Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com0tag:blogger.com,1999:blog-6056240697017281893.post-41649355212955736352012-03-10T11:35:00.000-05:002012-03-25T09:14:10.454-04:00Egg In A Hole<div class="separator" style="clear: both; text-align: center;">
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I learned this many years ago from a weekend in Jackson, Mississippi with Macy B. He cooked these up one hungry morning and I've been making them ever since. They're a fun and easy way to make breakfast a little bit different. Hidden inside is a runny yellow without a runny white if done right. <br />
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What you need:<br />
<ul>
<li>As many eggs as you want</li>
<li>Just as many pieces of bread</li>
<li>Some butter</li>
<li>Salt and pepper to taste</li>
</ul>
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Directions:<br />
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2. Make a whole in the center of each piece of bread with the rim of a small glass. The rim should be about 2.5 inches in diameter.<br />
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3. Let your skillet heat up at medium heat and add a dab of butter. Lay your bread in butter side up.<br />
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4. Crack an egg carefully into each hole.<br />
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5. Move the edge of the spatula around in the bottom of the hole every minute or two in order to allow the white of the egg to cook faster. Careful not to get too close to the yellow.<br />
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6. When the egg looks about half cooked, flip it over. Turn the heat down to low and let it cook another couple of minutes.<br />
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There you have it, eggs in a hole, running with yellow.<br />
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Photo by Traders Point Creamery </div>
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Do NOT eat what ants would NOT touch.
Top right: margarine, left: reduced fat margarine,
bottom right: natural butter.<br />
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Triangle bread at Costco. You only spend five dollars and you actually have a bag of bread big enough to look worth it, unlike the other two hundred bucks you spent for the cart full of nearly nuthin'. It's great for so many things, which I'll get to another time. Today it's about a grilled cheese panini, with a simple lid or pot or baking pan bottom as your press. </div>
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Start by halving your bread.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtgkOd60ZcV-N379UcaF3Inx-6U_kS97_rjWXf4MRkiOXerpWcPvhbHag4kIgxcYS7aVaHqN3XZG9Bzna9OXYLm94jPxOdOexnOgqDGzta5uXQHg7Ali8syNI4SrBsMQxPrJ1tzL4Msfx/s1600/how+to+peel+garlic+038.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtgkOd60ZcV-N379UcaF3Inx-6U_kS97_rjWXf4MRkiOXerpWcPvhbHag4kIgxcYS7aVaHqN3XZG9Bzna9OXYLm94jPxOdOexnOgqDGzta5uXQHg7Ali8syNI4SrBsMQxPrJ1tzL4Msfx/s400/how+to+peel+garlic+038.jpg" width="400" /></a></div>
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Put mayo on both sides and add your cheese. I used a two-year white cheddar.<br />
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Add avocado if you like.<br />
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Then add really thin slivers of onion, just enough for the taste, but not too overpowering.<br />
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Heat up a skillet to medium and pour a little olive oil in the pan.<br />
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Put your sandwiches in and move them around a little to coat the bottom with the olive oil. Turn them over and do the same thing.<br />
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Next, turn the heat down to medium low so that the cheese will melt, yet they won't brown too quickly. I push down on them with a lid or circular baking pan like this. I promise it's cleaner that it looks. Or maybe not.<br />
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Flip them over every couple of minutes and press again. When they're done, the outside will be crisp and the cheese will be melted, about 8 minutes give or take.<br />
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Cut in half and serve warm. <br />
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Once you know how to peel garlic this way, you'll never go back.<br />
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First, cut the end off where it attaches to the bulb.<br />
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Put your knife on top of the clove.<br />
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Smash the clove down by pushing down on the knife with the palm of your hand right over the garlic.<br />
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My hand was on top, but I needed a third hand to take that photo. The peel should come right off as well as the sprout in the middle.<br />
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I heard that's where garlic breath comes from, from that little sprout. Is that an old wives' tale? Bet Google knows.
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<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com0tag:blogger.com,1999:blog-6056240697017281893.post-43317540230512800192012-03-02T22:47:00.000-05:002012-05-02T22:35:50.277-04:00And Finally Another Way To Cook A Potato<div class="separator" style="clear: both; text-align: center;">
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Why it took almost forty years to hear about this one, I'll never know. Thank you Pinterest. For everything, not just this here potato.<br />
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For this here potato:<br />
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Slice it like so, but don't cut all the way through. Leave a wee bit at the bottom to hold it together.<br />
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Drizzle some olive oil.<br />
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Sprinkle some salt, pepper,and garlic powder. Put a sliver of butter on top if you're feeling like splurging. Cook at 400 degrees for about 45 minutes (check it every now and then) and voila...<br />
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...a fun crispy yet soft pull-apart potato, best eaten with the fingers.<br />
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<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fdorian-allyn.blogspot.ca%2F2012%2F03%2Fand-finally-another-way-to-cook-potato.html&media=http%3A%2F%2Fdorian-allyn.blogspot.ca%2F2012%2F03%2Fand-finally-another-way-to-cook-potato.html" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com2tag:blogger.com,1999:blog-6056240697017281893.post-58072176992766174552012-03-01T13:06:00.000-05:002012-03-28T16:59:42.495-04:00Five Minute Nachos<div class="separator" style="clear: both; text-align: center;">
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Need a quick five minute lunch? Here's today's lunch, quickly prepared before the wake up of my five month old for her lunch. Of course, she won out and got hers first.<br />
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First, lay some chips out on a plate. Unfortunately for me, living in Quebec means a monopolized choice of Tostito's. Grate some cheese directly on top. I used a two-year white cheddar for a sharp bite. <br />
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Slice up some onions and add them on top of the cheese. That way they'll cook just a little.<br />
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Half some cherry tomatoes and dice up some avocado. I dice the avocado directly in the skin and slide my finger between the meat and skin to release the pieces.<br />
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Chop up some fresh cilantro.<br />
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Put your chips in the microwave for about a minute. Toss on the veggies. Add a couple of dollops of sour cream and you're done. I left off the salsa this time and I'm glad. You can actually taste all the flavors instead of the sauce drowning them out.<br />
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<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fdorian-allyn.blogspot.ca%2F2012%2F03%2Ffive-minute-nachos.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-EuIijil4eGU%2FT2HeBeAgCHI%2FAAAAAAAAA5M%2FwVzmJp5HH1Q%2Fs1600%2Fnachos.jpg" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com0tag:blogger.com,1999:blog-6056240697017281893.post-41989294424374621982012-02-29T19:42:00.001-05:002012-03-04T13:04:02.607-05:00Gooey-gooey brownies<div class="separator" style="clear: both; text-align: center;">
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This is not for cake-like brownie lovers. This is for lovers of those that eat the brownie batter and leave little for the brownies. Rest assured, as long as you don't overbake them, they will give you the gooey-ness you're craving.</div>
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Makes about 36 mini brownies</div>
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Ingredients:</div>
<ul>
<li>3/4 cup butter</li>
<li>2 cups sugar</li>
<li>1 1/2 teaspoons vanilla</li>
<li>3 large eggs</li>
<li>1/2 teaspoon baking powder</li>
<li>4 squares unsweetened chocolate</li>
<li>1/4 teaspoon salt </li>
<li>1 cup flour</li>
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Directions: <br />
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1. Cut about 40 pieces of parchment paper about 4.5 " square.<br />
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2. To form the wrappers, push a square into one of the muffin openings and run your finger along the edges at the bottom. Do this for all the wrappers. They won't sit in the pan well until you put the batter to weigh them down.<br />
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3. Melt the chocolate and butter in a medium sized pot.<br />
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4. Add sugar and vanilla and stir until blended. Turn off the heat and move the pot to the side.<br />
5. Add the eggs and stir until blended.<br />
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6. In another bowl, mix the flour, salt, and baking powder.<br />
7. Slowly stir the dry ingredients into the chocolate mixture until blended.<br />
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8. If you want nuts, add nuts. If you want to do half with and half without like I did, wait until you've used half the batter before adding the nuts.<br />
9. Spoon one soup spoon's worth of batter into each wrapper. It calls
for some super power dexterity because the batter is really thick.<br />
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10. Bake for 16-17 minutes in the oven at 350 degrees. They are soooooo gooey good.</div>
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<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com4tag:blogger.com,1999:blog-6056240697017281893.post-40622929177234281472012-02-28T21:22:00.000-05:002012-03-15T19:27:28.942-04:00Mediterranean Salmon<div class="separator" style="clear: both; text-align: center;">
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What a beautiful combination of flavors. I just love anything mediterranean and the orange juice makes the tomatoes so sweet!<br />
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Serves Four<br />
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Ingredients:<br />
4 salmon fillets<br />
2 green onions thinly sliced<br />
4 cloves of garlic thinly sliced<br />
2 cups of cherry tomatoes<br />
2 teaspoons oregano<br />
1/2 medium red onion<br />
1 cup orange juice<br />
1 teaspoon red wine vinegar<br />
salt and pepper to taste<br />
About 15 olives, pitted and chopped<br />
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Directions:<br />
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1. Saute red onion for several minutes on medium high heat. Turn heat down to medium and add garlic and oregano. Saute a few minutes longer. <br />
2. Add tomatoes, orange juice, green onions, olives, and red wine vinegar. Let simmer for about 5 minutes.<br />
3. Nestle the salmon fillets in the sauce and turn the heat down to medium low. Cover and cook for another 15 minutes or so, spooning some of the juice onto the salmon every five minutes or so.<br />
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4. When salmon is cooked through, salt and pepper to taste.<br />
5. Serve salmon on plates and spoon the mixture with juices over the salmon.<br />
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<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com0tag:blogger.com,1999:blog-6056240697017281893.post-90368280463593336772012-02-28T20:42:00.002-05:002012-02-28T20:43:09.630-05:00Cooking Tip: No More Peeling- How To Blanch A Tomato<div class="separator" style="clear: both; text-align: center;">
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No need to spend all that time peeling tomatoes. Simply cut an X like this into the bottom of the tomatoes you want skinned. Drop them into a pot of boiling water for 30-45 seconds. Drop them into cold water to stop them from cooking, and the skin comes right off.</div>
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Though I'm sure it wouldn't hurt me, I just can't stomach a wormy date. It's probably from all those wormy dates I had in the Peace Corps living in a date palm oasis for two years. I became an expert at checking for the little squirmers. Of course the ones you find will be long time dead by the time you get them. Perhaps they'll add a little protein to your diet, but if you, too, can't stomach it, look for the poop. It looks like little granules of sand or brown salt. If you see the poop, chances are the little bugger's in there somewhere.<br />
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<br />Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com1tag:blogger.com,1999:blog-6056240697017281893.post-6824637044981317022012-02-25T11:42:00.004-05:002012-03-18T23:04:54.578-04:00Oatmeal Banana Date Muffins<div class="separator" style="clear: both; text-align: center;">
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You can't go wrong with these delicious healthy muffins if you follow this recipe to a T. I don't add nuts because of the no-peanut rule at my sons' school, but I'm sure you could add them if you like. They're great for easy breakfasts and snacks. Enjoy, and let me know what you think! <br />
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Makes 24 muffins or 48 mini-muffins<br />
<br />
Ingredients:<br />
<ul>
<li>2 cups quick oats</li>
<li>2 cups buttermilk</li>
<li>2 large eggs, lightly beaten</li>
<li>3/4 cup packed brown sugar</li>
<li>1 cup butter or margarine, melted and cooled</li>
<li>2 cups whole wheat flour</li>
<li>1/2 teaspoon salt</li>
<li>2 teaspoons baking powder</li>
<li>1 teaspoon baking soda</li>
<li>2 ripe bananas</li>
<li>1 1/2 teaspoons vanilla</li>
<li>1 cup chopped dates</li>
<li>2 tablespoons wheat germ (optional)</li>
</ul>
Directions:<br />
<br />
1. In a large bowl, combine oats and buttermilk. If you don't have buttermilk, <a href="http://dorian-allyn.blogspot.com/2012/02/cooking-tip-make-your-own-buttermilk.html" target="_blank">make your own</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxWPu26-S-tny7-HCcXPFFW5Kj0uMt46hVi46JPSlyXtfKQkaThmtI_qBzzPF8JSk7J9q9ALQlqTDspKpZqfvuLsuoYnL7E9DyJtsluBQvo4OniT6lMbVVwbbMczN9yBxIzCmXoY120Ei/s1600/DSC_0717.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxWPu26-S-tny7-HCcXPFFW5Kj0uMt46hVi46JPSlyXtfKQkaThmtI_qBzzPF8JSk7J9q9ALQlqTDspKpZqfvuLsuoYnL7E9DyJtsluBQvo4OniT6lMbVVwbbMczN9yBxIzCmXoY120Ei/s640/DSC_0717.JPG" width="640" /></a>2. Preheat oven to 400 degrees and butter muffin tins.<br />
3. Seed and chop dates. Don't forget to check for <a href="http://dorian-allyn.blogspot.com/2012/02/cooking-tip-finding-wormy-date.html" target="_blank">wormy dates</a> before you chop away. Add to oat mixture and stir.<br />
4. Mash bananas. Add to oat mixture and stir.<br />
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5. Add eggs, vanilla, and sugar to oat mixture and stir.<br />
6. Into a smaller bowl add flour, salt, baking soda, and baking powder. Stir.<br />
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7. Add flour mixture to oat mixture, stirring until just combined.<br />
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8. Divide batter evenly among prepared muffin tins.<br />
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9. Bake muffins on middle rack until golden, about 15 minutes for mini-muffins and about 20 minutes for regular muffins.<br />
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Crispy around the edges, moist on the inside, just the right amount of healthy sweetness. I store them in the freezer and thaw them as needed.<br />
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</script>Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com0tag:blogger.com,1999:blog-6056240697017281893.post-51738579859030559592012-02-25T11:06:00.001-05:002012-03-11T14:20:00.305-04:00Cooking Tip: Make Your Own Buttermilk<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCT6LjllmK6iEqma8cNA71-UJHHGPzStHzbi7wCcUmY5CzJMMazo3S-SHMvXZELJ6n_CdGBKOTC3UXTenTMGubYhbBx_rlxQyI3WdgsxGx7QSCKrtWHxtKs-oCvpjuxE8PL6djT8bkpIuK/s1600/DSC_0710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCT6LjllmK6iEqma8cNA71-UJHHGPzStHzbi7wCcUmY5CzJMMazo3S-SHMvXZELJ6n_CdGBKOTC3UXTenTMGubYhbBx_rlxQyI3WdgsxGx7QSCKrtWHxtKs-oCvpjuxE8PL6djT8bkpIuK/s640/DSC_0710.JPG" width="640" /></a></div>
Don't have any buttermilk on hand? No worries.<br />
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Add one tablespoon of lemon juice to a cup of milk and in a few minutes you have buttermilk. See...<br />
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</script>Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com0tag:blogger.com,1999:blog-6056240697017281893.post-82856473535780760572012-02-24T09:39:00.001-05:002012-03-14T09:21:43.012-04:00Butternut Squash Ravioli with Sage-Brown Butter Cream Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmS46Yf8kPVpakMGMQx15BrEg0_dElN-9sjKxT_c2vrLfI7z1O0BPy_QvuOAe8mf8w_KwHTXT12MrWQ3tgMewXFvjqFArFoLUURe5DI5eygnyGyVzt5-0UpDgRJVfrnj4kr1zi-8iVqqgx/s1600/ravioli+042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmS46Yf8kPVpakMGMQx15BrEg0_dElN-9sjKxT_c2vrLfI7z1O0BPy_QvuOAe8mf8w_KwHTXT12MrWQ3tgMewXFvjqFArFoLUURe5DI5eygnyGyVzt5-0UpDgRJVfrnj4kr1zi-8iVqqgx/s640/ravioli+042.jpg" width="640" /></a></span></div>
<span style="font-size: small;"></span><br />
<span style="font-size: small;">I made the filling a couple of days ago and I'm glad I did because it gave some time for all the flavors to blend together giving it a richness it didn't have before.</span><br />
<a name='more'></a><br />
<span style="font-size: small;">Ingredients for the ravioli filling:</span><br />
<ul>
<li><span style="font-size: small;">1 large butternut squash-halved lengthwise and seeded</span></li>
<li><span style="font-size: small;">2 leeks</span></li>
<li><span style="font-size: small;">2 teaspoons butter</span></li>
<li><span style="font-size: small;">salt and pepper to taste</span></li>
<li><span style="font-size: small;">1/2 teaspoon allspice</span></li>
<li><span style="font-size: small;">1/2 teaspoon nutmeg</span></li>
<li><span style="font-size: small;">1 teaspoon cinnamon</span></li>
<li><span style="font-size: small;">1/2 cup Parmesan </span></li>
<li><span style="font-size: small;">2 teaspoons honey</span></li>
</ul>
<span style="font-size: small;">For the ravioli:</span><br />
<ul>
<li><span style="font-size: small;">50 wonton wrappers</span></li>
<li><span style="font-size: small;">1 egg white, lightly beaten</span></li>
</ul>
<span style="font-size: small;">For the sauce:</span><br />
<ul>
<li><span style="font-size: small;"> 1/4 cup unsalted butter</span></li>
<li><span style="font-size: small;">1/4 cup fresh sage leaves, thinly sliced</span></li>
<li><span style="font-size: small;">1/2 cup cream</span></li>
<li><span style="font-size: small;">several tablespoons water</span></li>
<li><span style="font-size: small;">salt and pepper to taste</span></li>
</ul>
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<span style="font-size: small;">Directions</span></div>
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<span style="font-size: small;">1. Preheat oven to 350 degrees</span></div>
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<span style="font-size: small;">2. Place the squash face up on a large piece of aluminum. Cover the squash with another sheet of aluminum foil and seal. </span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2CQ9l_VwM3Mx0F0jUVXcgBV8-nLpgr95y5YPu8clPTlg9GatjXtpmN0_2PH59kGxs_ZBMXeAxCgo6hJJHdqsiQxVrJ_A5t8L5apfv8nYmVbSWPi8tM7XQtSWInJrUm5FhIgt7AgHW3ZP/s1600/ravioli+006.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2CQ9l_VwM3Mx0F0jUVXcgBV8-nLpgr95y5YPu8clPTlg9GatjXtpmN0_2PH59kGxs_ZBMXeAxCgo6hJJHdqsiQxVrJ_A5t8L5apfv8nYmVbSWPi8tM7XQtSWInJrUm5FhIgt7AgHW3ZP/s400/ravioli+006.jpg" width="400" /></a> 3. Bake squash in preheated oven until tender and easily pierced with a fork, 50 to 60 minutes.</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3if7ltZlAHjUqzuMUDTbma9kV54txV-7sq59SBV7WWzoN01dDk7bMlW_AXRycRqbGTqjB4RKEv1KuXr1_CEJJgOuHTbCopIZEFyCSEc7eDViVpDv3E49AW_8OYWEHip2_emCIQvHOHqpH/s1600/ravioli+003.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3if7ltZlAHjUqzuMUDTbma9kV54txV-7sq59SBV7WWzoN01dDk7bMlW_AXRycRqbGTqjB4RKEv1KuXr1_CEJJgOuHTbCopIZEFyCSEc7eDViVpDv3E49AW_8OYWEHip2_emCIQvHOHqpH/s400/ravioli+003.jpg" width="400" /></a> </span></div>
<span style="font-size: small;"><br /></span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">4. While the squash is baking saute the leeks in two teaspoons of butter. Add salt and pepper to taste.</span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfuAkeJUOZHugz-96mOCwEU2LKRoJN95yTzInYvGJBtrDUUMuZE6_A0XU4c6eM3IGJ2XNTEMh0dERU7mQ6cyRnwMnD5njbPpsNGy32IpgEUcp1kLnip91EJIrfzLcnlChUH-VMpofExTg/s1600/ravioli+008.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfuAkeJUOZHugz-96mOCwEU2LKRoJN95yTzInYvGJBtrDUUMuZE6_A0XU4c6eM3IGJ2XNTEMh0dERU7mQ6cyRnwMnD5njbPpsNGy32IpgEUcp1kLnip91EJIrfzLcnlChUH-VMpofExTg/s400/ravioli+008.jpg" width="400" /></a></span><br />
<span style="font-size: small;"><br /></span><br />
<span style="font-size: small;">5. Scoop the cooked squash into a food processor, add the leeks, allspice, nutmeg, cinnamon, Parmesan, and honey until well blended. Season with salt and pepper to taste.</span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;"><br /></span><br />
<span style="font-size: small;"><br /></span><br />
<div style="text-align: left;">
<span style="font-size: small;">6. Fill a large pot with lightly salted water and bring to a boil.</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyrdqS67QkVgN8jhB3s13GvgKNgMi5_H9lyp82xqaHI09cBQsKgnj-JqIhCWULqJJrFXuMMod73SeKqUBEyBUCWP_4VyIBy_dVAhjp69fayI4peADcDGRIWeTYenimhZRGYHM6HeLxkequ/s1600/ravioli+024.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyrdqS67QkVgN8jhB3s13GvgKNgMi5_H9lyp82xqaHI09cBQsKgnj-JqIhCWULqJJrFXuMMod73SeKqUBEyBUCWP_4VyIBy_dVAhjp69fayI4peADcDGRIWeTYenimhZRGYHM6HeLxkequ/s400/ravioli+024.jpg" width="400" /></a></span></div>
<span style="font-size: small;">7. To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush the edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton.</span><br />
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<span style="font-size: small;">8. Cover with a second wonton wrapper and repeat with the remaining wonton wrappers and squash mixture until all have used.</span><br />
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<span style="font-size: small;"><br />9. Drop the ravioli into the boiling water and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.</span><br />
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<span style="font-size: small;">To make the sauce: </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3z-D1alecqYLaVIz6LBRVygi0QCZGUXNOkz0lfomSJb_lj42USywERHJZXMRuYG9CyXc7wAdwf7hXaEAhqGKZItLJNHlriRXOmY-7SghqxJiEZXfIAZL2ho-t5pL2_0keh2Fth3RpvrFS/s1600/ravioli+016.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3z-D1alecqYLaVIz6LBRVygi0QCZGUXNOkz0lfomSJb_lj42USywERHJZXMRuYG9CyXc7wAdwf7hXaEAhqGKZItLJNHlriRXOmY-7SghqxJiEZXfIAZL2ho-t5pL2_0keh2Fth3RpvrFS/s640/ravioli+016.jpg" width="640" /></a><span style="font-size: small;"> 1. Melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. </span><br />
<span style="font-size: small;">2. Turn the heat to medium low. Add 1/2 cup of cream and several tablespoons of water. Mix well and let simmer several minutes.</span><br />
<span style="font-size: small;">3. Add salt and pepper to taste.</span><br />
<span style="font-size: small;">4. Place 4 to 6 ravioli on serving plates and drizzle with sauce.</span>
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<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fdorian-allyn.blogspot.com%2F2012%2F02%2Fbutternut-squash-ravioli-with-sage.html&media=http%3A%2F%2Fdorian-allyn.blogspot.com%2F2012%2F02%2Fbutternut-squash-ravioli-with-sage.html" class="pin-it-button" count-layout="horizontal">Pin It</a>
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com0tag:blogger.com,1999:blog-6056240697017281893.post-53755672788095830172012-02-23T16:47:00.000-05:002012-03-15T19:24:21.032-04:00One Mango Smoothie Comin' Right Up<div class="separator" style="clear: both; text-align: center;">
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Makes three of these delicious smoothies.<br />
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Blend the following until smooth:<br />
<ul>
<li>Two frozen chopped bananas</li>
<li>Two frozen chopped mangoes</li>
<li>One cup apple juice</li>
<li>1/2 cup plain yogurt</li>
<li>1 teaspoon honey </li>
</ul>
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<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fdorian-allyn.blogspot.com%2F2012%2F02%2Fone-mango-smoothie-comin-right-up.html&media=http%3A%2F%2Fdorian-allyn.blogspot.com%2F2012%2F02%2Fone-mango-smoothie-comin-right-up.html" class="pin-it-button" count-layout="horizontal">Pin It</a>
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com2tag:blogger.com,1999:blog-6056240697017281893.post-55783622486380270082012-02-21T12:28:00.002-05:002012-02-21T12:44:17.517-05:00Cooking Tip: No Mess DIY Recyclable Roasting Pan<div class="separator" style="clear: both; text-align: center;">
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<a name='more'></a>Lay out a piece of aluminum foil large about 6 inches larger than what you want to put in it and fold up the top and bottom.<br />
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Fold over the sides the same way and create a kind of box. Your edges will overlap like this:<br />
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Fold over the extra piece.<br />
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And there you have it...a roasting pan that can go straight to the recycling when you're finished.Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com0tag:blogger.com,1999:blog-6056240697017281893.post-47556082745813315832012-02-20T22:26:00.000-05:002012-03-11T14:46:11.612-04:00Coriander crusted salmon with citrus yogurt sauce<div class="separator" style="clear: both; text-align: center;">
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For anyone that's not too crazy about salmon, this will change your ways. This is a staple in our house. Healthy, satisfying, and what's better than a salmon recipe you can trust time and again?<br />
<a name='more'></a>Serves four<br />
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Ingredients for citrus yogurt sauce:<br />
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<br />
1 1/2 cups plain yogurt<br />
zest of one lemon<br />
zest of one orange<br />
juice of 1/2 lemon<br />
juice of 1/2 orange<br />
1 t. olive oil<br />
2 T honey<br />
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First, you have to thicken the yogurt. I do this by setting a coffee filter into a strainer and set it over a bowl to catch the liquid. You could probably save this step if you buy thick Greek yogurt, though I've never tried. Let the yogurt drain for about half an hour. <br />
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While you're waiting, zest your lemon and orange.<br />
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Pound up your coriander with a mortar and pestle.<br />
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Chop up whatever vegetables you want to serve with it. I chose an onion,<br />
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red and orange peppers,<br />
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and green beans.</div>
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Empty the liquid from your draining yogurt bowl and turn the filter over, squeezing all the yogurt into the bowl. Add the lemon and orange zest, olive oil, as well as the juice of 1/2 lemon and 1/2 an orange.<br />
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Add 2 teaspoons of honey.<br />
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Stir and set aside.<br />
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Now for the salmon. Line a baking sheet with foil and drizzle olive oil. Set your filet of salmon on the foil and drizzle the salmon with olive oil. Salt and pepper your salmon and spread about 1 1/2 teaspoons of coriander on top of salmon.<br />
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Broil about 5 inches from the top in the oven for about 12-14 minutes. Make sure not to overcook as the salmon will get tough. If you're not sure, check at around 11 minutes by cutting into the middle of the filet. You'll be able to see if the bottom of the salmon is cooked yet.<br />
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While the salmon is cooking, saute your vegetables. I like to cook the onions a little first before adding the other vegetables. That way the peppers and green beans remain crisp tender. <br />
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Here I've topped the salmon with the yogurt sauce and paired it with a lemon Moroccan spiced couscous and sauteed vegetables. Serve the remaining yogurt sauce on the table as it's sure to disappear quickly. <br />
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</script>Dorian Allynhttp://www.blogger.com/profile/16796787919458204953noreply@blogger.com0tag:blogger.com,1999:blog-6056240697017281893.post-21161202957911787532012-02-20T11:08:00.000-05:002012-03-18T20:53:09.676-04:00Spring Rolls<div class="separator" style="clear: both; text-align: center;">
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Here are my yummy spring rolls. The photo above shows the veggie version of the shrimp rolls I made the other night. I used all my shrimp up last night with my delicious penne shrimp romano. I'll do my best to make this simple...<br />
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Cook vermicelli rice noodles according to package.<br />
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Prepare all your ingredients. Options include cooked shrimp, sliced chicken breast, matchstick or shredded carrots, sliced scallions, sliced avocados, lettuce leaves, sliced mango, sliced cucumber, or whatever else you want to get creative with.<br />
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Boil hot water in a skillet and turn off heat. Have rice paper handy. Now I'm left-handed, so you might want to situate yourself opposite of what I'm doing if you're right-handed. I set everything up to make it easiest for me.<br />
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First, dip half of the rice paper into your pan of water for just a second or two. <br />
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Turn it around quickly and dip the other half so that the entire paper is wet. <br />
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Lay the wet rice paper on a non-porous surface. I used a plate. Don't put on a chopping board! You will now have less than a minute to add all of your ingredients and roll it up. Any longer and your roll will get sticky and really messy to work with.<br />
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Start with the lettuce.<br />
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Next add the noodles. Make sure they sit directly on top of the lettuce (unlike mine in this photo) because you want the noodles in the middle of your roll, not on the outside once it's rolled up.<br />
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Add your other ingredients, finishing with (in this order) mango, avocado, and shrimp (or chicken) on the top. <br />
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Work from the bottom. Pull the bottom up over the filling and roll once. Notice how my noodles are showing through. That's what you want to try not to do. And see the pointy carrot trying to break through? You want to avoid that as well.<br />
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Fold each side over the filling.<br />
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Finally, roll it all the way up. Slice it in half. Continue this process until you have enough rolls. Don't forget to make extra as they last well in the frig for your lunch the next day. Hope you enjoy them like we did!<br />
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Find my peanut sauce recipe <a href="http://dorian-allyn.blogspot.ca/2012/02/peanut-sauce-for-spring-rolls.html" target="_blank">here</a>.<br />
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I made spring rolls for the first time recently and they turned out soooo good. Of course the actual assembling of them was a challenge I conquered. I'm starting with the dipping sauce here because I'm going to have to recreate the photos for the spring rolls. There was no way I could take photos at the same time as you only have about a minute to get your spring roll rolled up. Here is the sauce that accompanies them. You can find my spring roll recipe <a href="http://dorian-allyn.blogspot.ca/2012/02/spring-rolls.html" target="_blank">here</a>.<br />
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Ingredients:<br />
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<div class="MsoNormal">
1/2 cup peanut butter </div>
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2 tablespoons grated ginger</div>
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4 T water</div>
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1 clove of garlic</div>
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1 t rice vinegar</div>
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juice of 1 lemon<a href="http://www.whole-body-detox-diet.com/cranberries.html#lemons"></a></div>
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1 t sweet chili sauce (optional)</div>
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1 t soy sauce</div>
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3 tablespoons honey<a href="http://www.whole-body-detox-diet.com/sugar-free-recipes.html"></a></div>
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1/8 teaspoon red pepper flakes</div>
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1/4 teaspoon sea salt</div>
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chopped cilantro to garnish </div>
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1. Combine all ingredients except the cilantro in a blender and puree until smooth.<br />
2. Add more water a little at a time to reach desired consistency.<br />
3. Serve at room temperature or warm on stovetop<br />
4. Garnish with cilantro<br />
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