tag:blogger.com,1999:blog-8607959293062516802024-02-20T17:37:03.726-08:00Food Connectionsconnecting with local foods in the Northwest and beyondDebra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.comBlogger405125tag:blogger.com,1999:blog-860795929306251680.post-17003316410586814382015-08-09T19:41:00.001-07:002015-08-09T19:41:03.448-07:00Rejuvenation Water<div class="separator" style="clear: both; text-align: center;">
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No, it isn't wine, it's berry flavored rejuvenation water. Sure it's a trend, but flavored rejuvenation water is one trend I love. Combine flavors-cucumber, mint, lemon, lime, orange, basil or berry--of stick with a single flavor. The combinations are endless and you can find many of them in your own garden.</div>
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Even if you never make anything and can't cook worth a lick, you can make flavored waters. If you let the water sit for a few hours, the flavor intensifies. Hotels put it out for arriving guests. You can make you own patio feel like a spa with flavored waters. Well, almost.</div>
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When I visited the <a href="http://www.hillsdalefarmersmarket.com/">Hillsdale Farmers Market </a>in Oregon a few weeks ago, I bought a flavored vinegar, made to add to water.</div>
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I also got a number of cucumbers to make cucumber water.</div>
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Berries often get the smoothie treatment, but these too, make great flavored water.</div>
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And who doesn't love orange?</div>
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Summer is filled with possibilities. </div>
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Choose your favorites, then combine them.<br />
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If you need more ideas, check out these recipes from<a href="http://www.rd.com/slideshows/flavored-water-recipes/"> Reader's Digest</a> and<a href="http://www.songofstyle.com/2014/08/organic-fruit-flavored-water.html"> </a><a href="http://www.songofstyle.com/2014/08/organic-fruit-flavored-water.html">Song of Style</a>. And here are a few ideas I came up with:</div>
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Lemon-Basil-Strawberry</div>
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Cucumber-Lemon-Mint</div>
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Raspberry-Orange-Basil</div>
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Watermelon-Mint-Lime</div>
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Lemon-Lime-Mint</div>
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Cantaloupe-Basil-Lemon</div>
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Somebody isn't as excited about Cucumber-Lemon water as I am.</div>
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More for me, this time.</div>
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Next time you see a flavored water menu board, take a picture. Then go home and try making the recipes yourself.</div>
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It's been so hot in the Northwest that many crops are appearing early and these past few weeks, green beans are here, so get them before they're gone! This was my favorite vegetable as a child. Not the most nutritious vegetable, but it's fun to eat raw or cooked. Buy them at your favorite farmers market because green beans toughen when picked. </div>
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This picture was taken last year near Portland, Oregon. I'd say the price of beans has gone up to $3.50 a pound for regular beans and $6.00 a pound for the haricot vert beans. These are a slender, tender, sweet variety, and perhaps they have less yield, which could explain the price difference.</div>
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Long time vendors at the <a href="http://seattlefarmersmarkets.org/markets/u-district">U-District farmers market,</a> Liz and Michael grow crispy sweet beans, picked at just the right moment. </div>
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I love everything <a href="https://grousemtfarm.wordpress.com/">Grouse Mountain Farm </a>grows!</div>
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For color and taste I love red peppers. I like to sauté, grill or roast until the peppers blacken and become even sweeter.</div>
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You could use any type of mushrooms but shiitake supports your immune system. I like to maximize the healthy potential of any dish with shiitake mushrooms. Like other mushrooms, if you dry-fry them, they add a meaty texture.</div>
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This is a simple, no-fuss recipe. You could add some jalapeno for spice if you want. You could also cut up a few tomatoes and blend those in before serving. I had a great pesto sauce that a friend gave me and I got some garlic sauce from the <a href="http://www.edmonds-on-puget-sound.com/edmonds-farmers-market.html">Edmonds farmers market.</a> </div>
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<b><span style="font-size: large;">Green Beans, Red Peppers, Mushrooms and Shell Pasta</span></b></div>
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(Serves 4)</div>
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3 cups shell pasta</div>
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2 cups sliced mushrooms</div>
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1 tablespoon canola or coconut oil</div>
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1 red pepper. seeded and sliced</div>
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4 cups fresh green beans, tips removed</div>
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2 tablespoons apple cider, white wine or water</div>
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1/4 cup pesto or garlic sauce (optional)</div>
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Chopped fresh chives, basil, parsley, etc</div>
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<b>Bring</b> a large pot of water to a boil. While you wait, heat a heavy skillet over medium heat and add mushrooms. Cook and stir until mushrooms soften. Remove from heat and set aside. </div>
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<b>Heat</b> a skillet over medium heat and add oil and red pepper. Stir and cook until pepper softens. Add green beans and stir until they are coated with oil. Add apple cider, cover and steam until beans soften to desired tenderness, however, do not overcook them.</div>
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<b>Combine </b>cooked vegetables with pasta, then toss in pesto or garlic sauce, if desired, and top with fresh herbs.</div>
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D860795929306251680%23editor%2Fsrc%3Dsidebar&media=https%3A%2F%2F2.bp.blogspot.com%2F-EHbWF0o6Txw%2FTjly_x28foI%2FAAAAAAAACwI%2Fu10F_gLD5r0%2Fs400%2F_MG_0612.JPG&xm=h&xv=sa1.37.01&xuid=vWBzHJXcakXF&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; opacity: 0.85; position: absolute; top: 465px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D860795929306251680%23editor%2Fsrc%3Dsidebar&media=https%3A%2F%2F2.bp.blogspot.com%2F-EHbWF0o6Txw%2FTjly_x28foI%2FAAAAAAAACwI%2Fu10F_gLD5r0%2Fs400%2F_MG_0612.JPG&xm=h&xv=sa1.37.01&xuid=vWBzHJXcakXF&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; opacity: 0.85; position: absolute; top: 465px; width: 40px; z-index: 8675309;"></a><br />
<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D860795929306251680%23editor%2Ftarget%3Dpost%3BpostID%3D7978213149886459188%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dpostname&media=https%3A%2F%2F3.bp.blogspot.com%2F-H6eS6LQg0KY%2FUOHrBqoK0ZI%2FAAAAAAAAGtY%2FKMhvssaTY5s%2Fs400%2FIMG_4828.JPG&xm=h&xv=sa1.37.01&xuid=vWBzHJXcakXF&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; opacity: 0.85; position: absolute; top: 2525px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D860795929306251680%23editor%2Ftarget%3Dpost%3BpostID%3D7978213149886459188%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dpostname&media=https%3A%2F%2F3.bp.blogspot.com%2F-H6eS6LQg0KY%2FUOHrBqoK0ZI%2FAAAAAAAAGtY%2FKMhvssaTY5s%2Fs400%2FIMG_4828.JPG&xm=h&xv=sa1.37.01&xuid=vWBzHJXcakXF&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; opacity: 0.85; position: absolute; top: 2525px; width: 40px; z-index: 8675309;"></a>Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com1tag:blogger.com,1999:blog-860795929306251680.post-1911568922597091442015-07-02T15:41:00.001-07:002015-07-02T15:47:16.670-07:00Red, White, and Blueberries<div class="separator" style="clear: both; text-align: center;">
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I has been exceptionally hot in the Northwest and since most people in Seattle don't have air conditioning, when the temperature climbs to 90F (32C), it's best to chill out, and I can't think of a better way than to eat cooling sorbet. </div>
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You can always try Baskin Robbins, but I'm a big fan of making my own sorbet and I love the excuse to use berries. But I do hope the hot weather doesn't last. Berries don't like the heat. They prefer cool days better. Me too. The hot berries get soft, the greens become thirsty and the plants want more water. And we could use a little more rain.</div>
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So be thankful when the farmers at the markets have berries because berries aren't easy to grow, especially when they're grown organically.</div>
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I found this great idea for a sorbet in the<a href="https://www.cuisinart.com/share/pdf/manuals/ice-35_recipe.pdf"> Cuisinart Ice Cream and Sorbet Maker handbook.</a> Years time ago, my Aunt Virginia told me product booklets are the best places to find good recipes and after all these years I know she was right. The recipe said, Easy Frozen Lemonade. I thought of raspberry lemonade. Then I saw the blueberries at a local market and got this idea for a great 4th of July dessert.</div>
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My first attempt did not come out like soft ice cream. That's what the texture should be, but it had too much liquid because I'd overfilled the ice cream maker. Don't overfill it! I let that mixture thaw. Well, actually we ate some of it, but I froze the ice cream maker bowl overnight. Then with the remaining defrosted mixture, I tried again, twenty-four hours later.</div>
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I poured the mixture back into the ice cream maker and in just 20 minutes got amazing results. Just don't leave this slushy in the freezer for days or it will be come rock hard because it has no fat in it. But then you could probably let it defrost just enough to churn it again.</div>
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<b>Raspberry Lemonade Slushy with Coconut Sorbet and Blueberries</b></div>
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(Makes 4 servings)</div>
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3 cups lemonade</div>
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1 1/2 cups raspberries (chilled)</div>
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Coconut sorbet</div>
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1 to 2 cups blueberries</div>
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Pour lemonade and raspberries into freezer bowl of your ice cream maker. Turn machine on and let it churn for 30 minutes or until mixture is fairly stiff. Scoop into bowls and serve with coconut sorbet. Top with blueberries.</div>
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It is so good, I even shared a bit with my <a href="https://www.facebook.com/pages/The-Dog-Picker/229778313730119">Cooking Assistant.</a></div>
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I'm calling this cobbler recipe rustic because it involves a cherished pie crust recipe from one of my mom's old cookbooks. And as you can see, I am not even close to an expert pie maker, but combine this pie crust with cherries, raspberries and rhubarb and what you've got is one mouth-watering dessert, you'll want to make again and again.</div>
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If you use high quality pie cherries, like North Star from <a href="https://grousemtfarm.wordpress.com/">Grouse Mountain Farm</a>, use less sugar. When you're ready to enjoy some, give yourself the time to linger over the delicious flavors of the season. Each seasonal fruit goes by fast, so slow down and enjoy each one.</div>
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We've got our own crop of raspberries again this year, a bumper crop really, but I'm not sure about allowing my<a href="http://ww.facebook.com/pages/The-Dog-Picker/229778313730119"> Cooking Assistant </a>free reign around the raspberries. We could end up with a lot less for summer desserts.</div>
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Taking bets on how long he'd last if left alone with these berries.</div>
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Sometimes I wonder is there any food this dog doesn't like? He's a big fan of raspberries, that's for sure.</div>
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Pitting them is mess, no way around it, you have to wear an apron or get cherry stained.</div>
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Another pie cherry fan. I've loved them ever since I can remember and in those days I'd only sampled canned cherries. The fresh are out of this world.</div>
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Rhubarb, not surprisingly, pairs well with most summer fruits. It wouldn't be suitable to share with your pooch though because the rhubarb is on the canine don't eat list.</div>
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That doesn't stop my Cooking Assistant. He has a relentless passion for anything edible.</div>
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<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Cherry-Rhubarb-Raspberry
Cobbler<o:p></o:p></b></div>
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(Serves 4)</div>
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<i style="mso-bidi-font-style: normal;">This cobbler is made
with a pie crust topping and you can always opt for a frozen version, but
sometimes it’s fun to make your own.<span style="mso-spacerun: yes;">
</span>I always go back to one of Mom’s<span style="mso-spacerun: yes;">
</span>favorite cookbooks--Better Homes and Gardens Cookbook (1951).<span style="mso-spacerun: yes;"> </span>Pies, it seems, never go out of style. While my grandmotehr used lard, this recipe uses shortening and I used a <a href="http://www.amazon.com/Spectrum-Naturals-Organic-Vegetable-Shortening/dp/B001FA1DG4">vegan shortening</a>.For this recipe, it’s best to start the crust first because the dough needs to
be chilled before rolling it out. I came up with these three fruits that go
together nicely.<span style="mso-spacerun: yes;"> </span>If you don’t have
one, make your own substitutions.<o:p></o:p></i></div>
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<b style="mso-bidi-font-weight: normal;">Crust<o:p></o:p></b></div>
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1 cup flour</div>
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1/4 teaspoon salt</div>
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1/4 cup <a href="http://www.amazon.com/Spectrum-Naturals-Organic-Vegetable-Shortening/dp/B001FA1DG4">shortening</a></div>
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4 to 5 tablespoons very cold water</div>
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<b style="mso-bidi-font-weight: normal;">Filling<o:p></o:p></b></div>
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1/4 cup cornstarch</div>
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3 to 4 tablespoons fresh lemon juice</div>
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1 tablespoon chopped lemon zest</div>
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2 cups pitted pie cherries</div>
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2 cups thinly sliced rhubarb</div>
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1/2 to 3/4 cup sugar</div>
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2 cups raspberries</div>
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<b style="mso-bidi-font-weight: normal;">1. Prepare</b> crust by
sifting flour and salt together.<span style="mso-spacerun: yes;">
</span>Cut in shortening with a pastry blender until pieces are the size of
small peas.<span style="mso-spacerun: yes;"> </span>Add the cold water by
teaspoons, tossing with a fork until all the flour-coated bits of fat are
covers. Stop!</div>
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<b style="mso-bidi-font-weight: normal;">2. Gather </b>the dough
into a compact ball then turn onto a waxed piece of paper and flatten with your
hand.<span style="mso-spacerun: yes;"> </span>Chill the disc for an hour
for easier handling.</div>
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<b style="mso-bidi-font-weight: normal;">3. Preheat </b>oven to
350F.</div>
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<b style="mso-bidi-font-weight: normal;">4. Combine</b>
cornstarch, lemon juice and zest in a small bowl and mix well.<span style="mso-spacerun: yes;"> </span>Place cherries, rhubarb and sugar in a
saucepan on medium-low heat.<span style="mso-spacerun: yes;"> </span>Blend
in the cornstarch-lemon mixture and stir. Cook and stir until a sauce
forms.<span style="mso-spacerun: yes;"> </span>It will be opaque at first and
when it turns closer to clear but not quite clear, remove from heat.<span style="mso-spacerun: yes;"> </span>Pour into a 2-quart casserole dish.
Stir in the raspberries.</div>
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<b style="mso-bidi-font-weight: normal;">5. Roll </b>chilled pastry
dough 1/8-inch thick, rolling lightly from the center to outer edges.<span style="mso-spacerun: yes;"> </span>Gently lift and place over the
fruit.<span style="mso-spacerun: yes;"> </span>Crimp the edges and make a
few slashes in the top of the dough with a knife.<span style="mso-spacerun: yes;"> </span>You can lightly butter the top and add a few dashes of
cinnamon sugar if you want before baking.</div>
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<b style="mso-bidi-font-weight: normal;">6. Bake</b> for 35
minutes or until lightly browned on top and bubbling inside. Let cool for 10 minutes before serving with coconut sorbet.</div>
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D860795929306251680%23editor%2Ftarget%3Dpost%3BpostID%3D3466656881371225505%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dpostname&media=https%3A%2F%2F4.bp.blogspot.com%2F-P70fKmvLJFY%2FVX4mi3Fe60I%2FAAAAAAAAJro%2FvP1Loot-oVI%2Fs320%2FIMG_3776.JPG&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 233px; opacity: 0.85; position: absolute; top: 3843px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D860795929306251680%23editor%2Ftarget%3Dpost%3BpostID%3D3466656881371225505%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dpostname&media=https%3A%2F%2F4.bp.blogspot.com%2F-P70fKmvLJFY%2FVX4mi3Fe60I%2FAAAAAAAAJro%2FvP1Loot-oVI%2Fs320%2FIMG_3776.JPG&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 233px; opacity: 0.85; position: absolute; top: 3843px; width: 40px; z-index: 8675309;"></a><br />
<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D860795929306251680%23editor%2Ftarget%3Dpost%3BpostID%3D3466656881371225505%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dpostname&media=https%3A%2F%2F1.bp.blogspot.com%2F-vW6tUVdeoJM%2FVX4cDuRj-pI%2FAAAAAAAAJq4%2FDigwCv--Pag%2Fs400%2FIMG_3793.JPG&xm=h&xv=sa1.36&xuid=vWBzHJXcakXF&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; opacity: 0.85; position: absolute; top: 4617px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D860795929306251680%23editor%2Ftarget%3Dpost%3BpostID%3D3466656881371225505%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dpostname&media=https%3A%2F%2F1.bp.blogspot.com%2F-vW6tUVdeoJM%2FVX4cDuRj-pI%2FAAAAAAAAJq4%2FDigwCv--Pag%2Fs400%2FIMG_3793.JPG&xm=h&xv=sa1.36&xuid=vWBzHJXcakXF&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; opacity: 0.85; position: absolute; top: 4617px; width: 40px; z-index: 8675309;"></a>Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com0tag:blogger.com,1999:blog-860795929306251680.post-85143578336461975192015-05-25T15:11:00.002-07:002015-05-25T15:11:16.143-07:00Blueberry Coffee Cake with vegan options<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX80mxbPSjeofAiL_fpbnaMetBmT8n24-9Kk5wPl1a4gdGrPF-qruyEABOat14byHpn-aVbjLrTDDiIvx-1o39cEri3M_iwXxl5ZxWvYF3RQ0sXw_3EI6rTCrHxhqME-0wfJcS54w6ACw/s1600/_MG_2591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX80mxbPSjeofAiL_fpbnaMetBmT8n24-9Kk5wPl1a4gdGrPF-qruyEABOat14byHpn-aVbjLrTDDiIvx-1o39cEri3M_iwXxl5ZxWvYF3RQ0sXw_3EI6rTCrHxhqME-0wfJcS54w6ACw/s400/_MG_2591.JPG" width="400" /></a></div>
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I wanted a coffee cake recipe that was easy to convert to vegan options. Hint: Rule #1 Pick a recipe with one or two eggs. I also wanted the recipe to include berries, but I wasn't picky about the type. I perused my cookbooks first, and I found exactly what I was looking for in <a href="http://www.amazon.com/The-Creative-Breakfast-Nutritious-Delicious/dp/1557882843">The Creative Breakfast</a> by Ellen Klavan.</div>
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The recipe is in a chapter called Sweet Treats. Klavan says, "There are times--like when your Aunt Matilda is spending the night or your child is headed off to summer camp, or someone in the family needs cheering up or congratulating when a bowl of skim milk and muesli just don't strike the right note." Maybe because the book was published in 1998, but today we don't need excuses like Aunt Mildred to eat cake, do we? And we don't need to feel guilty for thinking we do.</div>
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Enjoy, I say. Maybe I'm a sucker for the hedonistic advice from my<a href="https://www.facebook.com/pages/The-Dog-Picker/229778313730119"> Cooking Assistant</a>. He never feels guilty about indulging in anything. </div>
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With this recipe, you can souce ingredients locally. I used <a href="http://nashsorganicproduce.com/">Nash's </a>local flour for this recipe. I keep <a href="http://nashsorganicproduce.com/">Nash's </a>flour in my freezer and use it up within a few months. </div>
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The picture of pastry flour below is from <a href="http://www.dunbarfarms.com/">Dunbar Farms</a> in Southern Oregon. Check your own farmers' market for local flour.</div>
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Choose your own berries to accompany this cake. </div>
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Below are strawberries, black raspberries and raspberries. I like the idea of serving red, white and blue on patriotic holidays.</div>
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We don't have blueberries yet in the Northwest, and though it's preferable to have fresh berries, you can also use frozen berries. The only problem with frozen blueberries is, as the berries defrost, the cell walls break allowing the blue color to seep into the batter. Sometimes you can toss berries in frozen and the bleeding won't happen. I wasn't very lucky with that technique. </div>
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The batter was blue before I put it in the pan. But don't let that discourage you; it still tastes fabulous.</div>
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My<a href="https://www.facebook.com/pages/The-Dog-Picker/229778313730119"> Cooking Assistant</a> loves the berries. He can be very naughty in the garden, picking all the berries for himself. We thought it was cute when we taught him how to pick berries. </div>
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It could be dangerous teaching your dog to pick berries.</div>
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This cake is not very sweet so eat it for breakfast if you like. Or serve it with berries and coconut sorbet after dinner. This recipe isn't altered much from the original recipe. To switch it to a vegan recipe is easy with only one egg, butter and milk to replace.</div>
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<b><span style="font-size: large;">Blueberry Coffeecake</span></b></div>
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(Makes one 7-by 9-inch cake)</div>
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<b>Topping </b></div>
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1/4 cup butter or <a href="http://earthbalancenatural.com/product/vegan-buttery-sticks/">Earth Balance buttery stick</a>s, softened</div>
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1/4 cup packed brown sugar</div>
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1/4 cup whole wheat pastry flour</div>
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1 teaspoon ground cinnamon</div>
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1/2 cup toasted chopped walnuts or pecans</div>
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2 cups whole wheat pastry flour</div>
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1 tablespoon baking powder</div>
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1/4 cup butter or<a href="http://earthbalancenatural.com/product/natural-shortening/"> Earth Balance buttery sticks</a></div>
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1/4 cup sugar</div>
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1 egg or <a href="http://www.bobsredmill.com/recipes/how-to-make/flaxseed-meal-egg-replacer/">flaxseed egg replacer </a>for one egg</div>
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1/2 cup milk (almond, coconut, hemp, or soy)</div>
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2 cups fresh blueberries</div>
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<b>1. Preheat </b>oven to 375F. Butter or grease a 7-by 9-inch baking dish. With a fork, combine the butter, brown sugar, flour, and cinnamon, mashing until mixture is creamy. Stir in nuts and set aside.</div>
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<b>2. Sift</b> the pastry flour and baking powder together. In another bowl combine the butter and sugar, blending until smooth. Stir in egg or egg-replacer. Add the flour alternating with the milk and stir just until smooth. Mixture will be quite thick. Gently mix in the blueberries. </div>
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<b>3. Spread </b>in the prepared baking pan and bake for 1 hour. Test with a toothpick before removing from the pan. Cool before cutting. Serve with strawberries and coconut sorbet.</div>
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D860795929306251680%23allposts&media=https%3A%2F%2F4.bp.blogspot.com%2F-WseZfAR2_qA%2FVWN-lhxzGiI%2FAAAAAAAAJpM%2FbyxDgnDkIgU%2Fs400%2F_MG_2578.jpg&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 220px; opacity: 0.85; position: absolute; top: 3536px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D860795929306251680%23allposts&media=https%3A%2F%2F4.bp.blogspot.com%2F-WseZfAR2_qA%2FVWN-lhxzGiI%2FAAAAAAAAJpM%2FbyxDgnDkIgU%2Fs400%2F_MG_2578.jpg&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 220px; opacity: 0.85; position: absolute; top: 3536px; width: 40px; z-index: 8675309;"></a>Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com0tag:blogger.com,1999:blog-860795929306251680.post-53353385469287673462015-05-11T10:55:00.003-07:002015-05-11T10:56:42.130-07:00Minted Sugar Snap Peas, Peppers and Leeks<div class="separator" style="clear: both; text-align: center;">
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I can't get enough of fresh peas this season. My vegetable love is partly due to an article about peas I'm finishing up for <a href="http://www.vrg.org/journal/">Vegetarian Journal.</a> I love this magazine and if you love vegetables like I do, check out the roasted vegetables in <a href="http://www.vrg.org/journal/vj2015issue1/2015_issue1_roasting.php">this issue of Vegetarian Journal.</a></div>
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I've enjoyed every pea recipe, even the failures. But I'm not talking about those. In the process, I became an even bigger fan of garden peas. The Green Pea Guacamole I made last week was to die for. It isn't hard to make--peas, lime, avocado, and salsa. G<a href="http://www.marthastewart.com/1050267/fresh-pea-hummus">reen pea hummus</a> would be good too--Martha Stewart proves once again that there's nothing new under the sun in cooking. If you can think it up, someone, somewhere, has already cooked or created. </div>
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But seriously, who knew mint was such a great partner for peas? It's as if they were made for each other. Kind of like <a href="http://foodconnections.blogspot.com/2015/04/mac-and-peas-vegan.html">cauliflower and cashew butter.</a></div>
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Fresh peas restore my love of spring, but I didn't always like English peas.</div>
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When I was young, I turned my nose up at canned peas. They were an annoyance on my lunch tray. I was revolted by the color, and I recall moving the army green specimens around on my plate at lunch time in the school cafeteria, to avoid being forced to eat even one bite the nasty canned things. We were required to take three bites of everything on our hot lunch trays; I wasn't the only kid moving the canned beets and peas around instead of taking required bites. But those canned peas are nothing like fresh English, sugar snap and snow peas, which rarely appeared on lunch or dinner plates.</div>
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Today, we've got peas planted in our garden and it looks like we'll have plenty by the end of this month.</div>
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I marvel at the bounty at the farmers markets. These sugar snap peas are from <a href="http://www.localharvest.org/willie-greens-organic-farm-M10581">Willie Green's Organic Farm.</a></div>
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English peas are slightly larger, but don't get them too big or they will be starchy not sweet. My <a href="https://www.facebook.com/pages/The-Dog-Picker/229778313730119">Cooking Assistant</a> is waiting for someone to shuck these perfect English peas. I'm guessing that would be me.</div>
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<div class="MsoNormal" style="line-height: 200%;">
<b style="mso-bidi-font-weight: normal;">Minted Sugar Snap Peas with Peppers and Leeks<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 200%;">
(Serves 4)</div>
<div class="MsoNormal" style="line-height: 200%;">
16-ounces fresh sugar snap peas,
washed and strings removed</div>
<div class="MsoNormal" style="line-height: 200%;">
1 tablespoon olive oil</div>
<div class="MsoNormal" style="line-height: 200%;">
1 leek, washed and sliced</div>
<div class="MsoNormal" style="line-height: 200%;">
1/2 red pepper, cut into thin
strips</div>
<div class="MsoNormal" style="line-height: 200%;">
2 Tablespoons apple cider or water</div>
<div class="MsoNormal" style="line-height: 200%;">
1 Tablespoon chopped fresh mint</div>
<div class="MsoNormal" style="line-height: 200%;">
1 Tablespoon fresh lemon juice </div>
<div class="MsoNormal" style="line-height: 200%;">
Salt and pepper to taste</div>
<div class="MsoNormal" style="line-height: 200%;">
<b>1. Bring</b> a large pot of water to a
boil and add sugar snap peas.<span style="mso-spacerun: yes;">
</span>Blanch for 1 1/2 to 2 minutes, drain, rinse and stop the cooking process
with cold water.</div>
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<div class="MsoNormal" style="line-height: 200%;">
a heavy skillet over medium
heat.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="line-height: 200%;">
<b>2. Add</b> leeks and red
pepper.<span style="mso-spacerun: yes;"> </span>Stir and cook until leeks
begin to caramelize and peppers soften.<span style="mso-spacerun: yes;">
</span>Add sugar snap peas and stir until the peas warm up.<span style="mso-spacerun: yes;"> </span>Stir in fresh mint and lemon
juice.<span style="mso-spacerun: yes;"> </span>Season with salt and
pepper.</div>
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com1tag:blogger.com,1999:blog-860795929306251680.post-83827451946443522822015-04-28T11:38:00.005-07:002015-04-28T11:38:45.674-07:00Mac and Peas (vegan)<!--VISISTAT SNIPPET//-->
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I'd been thinking about making my own mac and cheese ever since I discovered this <a href="http://www.vitacost.com/earth-balance-vegan-mac-cheese-cheddar-6-oz-3?csrc=GPF-PA-Food%20%26%20Beverages-033776080501&ci_gpa=pla&ci_kw=&ci_src=17588969&ci_sku=033776080501&gclid=CPeOjI7PmcUCFYpgfgod6l8Ang">vegan version</a>, which sounds a little crazy, I know, but vegans have made this old-time comfort food even better. Check out the Vegan Stoner with<a href="http://theveganstoner.blogspot.com/2011/02/vegan-stoners-mac-n-peas.html"> this version</a> with canned peas (not my favorite) or<a href="http://www.loveandlemons.com/2013/01/31/vegan-mac-cheese/"> this version</a> with coconut milk. Both versions of mac and cheese added nutritional yeast. So I was toying with what else to use, when I met a woman in <a href="https://www.facebook.com/ihearbellasvoice">this thrift shop</a> near the blenders. She said she uses a small blender to make a vegan mac and cheese sauce with cauliflower and cashew butter.</div>
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"Cauliflower and cashew butter?"</div>
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"I know," she said, "It sounds crazy but it works. It tastes exactly like Parmesan cheese." </div>
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I spotted cashew butter at a Grocery Outlet not more than 15 minutes later, so I got some cauliflower and tired making the sauce. One problem was she hadn't given me any proporitons, so it was a bit of a guessing game. </div>
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WOW! </div>
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This mixture even smells like Parmesan cheese. How crazy is that? </div>
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I wrote the recipe ahead of time, adding nutritional yeast and a bit of turmeric, a bit of lemon, garlic powder and sea salt. But when I tasted it before adding these other ingredients, I was shocked. I kept wanting to taste it again and again.</div>
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For me, mac and cheese is a starter. It's one of those food canvas as where you add the colors and flavors. I thought it would be easy to find macaroni, and truthfully I only went to one store, but all the designer gluten-free pastas have taken the shelf space and good old macaroni got squeezed out. Since I was making it yesterday, I could have gone to more stores, but I finally settled for shell noodles instead.</div>
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I've added so many different vegetables, herbs and sauces over the years, it's funny that I hadn't peas until recently. </div>
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Zucchini is my standard with mac and cheese these days. So obviously that ingredient came before peas, but if you don't like it, add mushrooms, peppers or whatever non-starchy vegetable that you love.</div>
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Use fresh or frozen peas. I choose frozen because fresh peas aren't quite at <a href="http://seattlefarmersmarkets.org/markets/u-district">the market </a>yet in Seattle.</div>
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Who doesn't love opening fresh peas? I remember my grandmother shelling them and always sharing a few with me.<br />
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You can find cauliflower at the market now, but it's pricey because the season hasn't quite started.<br />
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So many possibilities for mac and cheese, and so little time.<br />
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Too many peas? Blanch them in a big pot of boiling water for 30 seconds, drain, dry and freeze.<br />
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One of my "secret" flavorings is apple-smoked sea salt from <a href="http://www.rockridgeorchards.com/farmers-markets">Rockridge Orchards.</a> I didn't add my favorite <a href="http://www.mamalils.com/">Mama Lil's Peppers</a>, but you could add those too, if you have them.</div>
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<b>Mac and Peas<o:p></o:p></b></div>
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(Serves 4)</div>
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2 tablespoons cashew butter</div>
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1 1/2 cup cooked cauliflower (reserve water and add to thin sauce)</div>
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1 tablespoon lemon juice</div>
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2 Tablespoons nutritional yeast</div>
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Pinch of turmeric</div>
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1/4 teaspoon garlic powder, white pepper and smoked sea salt</div>
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1 Tablespoon oil</div>
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1 cup diced onions or shallots</div>
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1 cup diced red pepper<br />
2 cups sliced zucchini</div>
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8 ounces macaroni or shell pasta </div>
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1 cup fresh garden peas or frozen peas</div>
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<b>1. Combine</b> cashew butter, cooked
cauliflower, lemon, nutritional yeast and turmeric in a food processor or mixer
and blend until creamy, add more liquid to make the mixture smooth. Set aside. </div>
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<span style="line-height: 200%;"><b>2. Bring
</b>a large pot of water to a boil.</span><span style="line-height: 200%;">
</span><span style="line-height: 200%;">Add macaroni and cook according to package directions. While pasta
cooks, heat a skillet over medium heat and add onions, red peppers and zucchinis.</span><span style="line-height: 200%;"> </span><span style="line-height: 200%;">Stir and cook until onions and zucchini are caramelized
and the peppers are tender.</span><span style="line-height: 200%;"> </span><span style="line-height: 200%;">If using
fresh peas, add and cook for a few minutes, or until tender.</span></div>
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<span style="line-height: 200%;"><b>3. When</b>
macaroni is done, drain and blend with the sauce and vegetables and serve.</span><br />
<span style="line-height: 200%;"><br /></span>
<span style="line-height: 200%;">I forgot to mention the asparagus. It's not exactly part of this recipe, but I love asparagus even more than peas, so of course I get some at the market every week. It looks beautiful on top of my Mac and Peas. All the flavors made me wish dinner would never end.</span><br />
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Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com1tag:blogger.com,1999:blog-860795929306251680.post-66665825390023469392015-04-13T11:45:00.002-07:002015-04-13T11:45:34.744-07:00Sugar Snap Peas, Tomatoes, Mushrooms, and Penne Pasta<div class="separator" style="clear: both; text-align: center;">
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<b>Pssst: Pea Season has arrived</b></div>
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<b><br /></b></div>
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I spotted pea shoots a few weeks ago at the farmers market, so I bought a bunch, washed and trimmed the stems and I cooked them briefly and served them with a simple lemon rice. </div>
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I also bought pea plant starts from River Farm, but after we planted them, our cat Gino dug up three of them. At first I suspected Gino, was a secret vegetarian and wanted to try pea shoots, but he'd tossed the tiny plants aside, like he was miffed that we hadn't planted catnip. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVx5g3GyxkppdoA4nDdV7caXm7zzfHyPI7tTr36dZSXELOvT1Pzu9Vd875O3i72OTd7MSK4JS08cBAfEr131Uxe2uQd8hOvMKXJ5Ck390RTCk1X7tXLDSnAGTXWYfNA8DRNGzbA1qivI/s1600/IMG_1211.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVx5g3GyxkppdoA4nDdV7caXm7zzfHyPI7tTr36dZSXELOvT1Pzu9Vd875O3i72OTd7MSK4JS08cBAfEr131Uxe2uQd8hOvMKXJ5Ck390RTCk1X7tXLDSnAGTXWYfNA8DRNGzbA1qivI/s1600/IMG_1211.jpg" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gino, the pea shoot thief</td></tr>
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<b>Remove the tough stems from pea shoots.</b></div>
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Fresh peas at the market can be pricey, but they only come once a year, so plant your own or save your pennies and get to the farmers' market when the first shoots appear--which would be now at the<a href="http://seattlefarmersmarkets.org/markets/u-district"> U-District farmers market</a>.</div>
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The flavor of pea shoots is delicate and subtle so choose ingredients that won't overwhelm them, and remember to remove all of the tough stem, which can make for an unpleasant eating experience.</div>
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After the shoots, come sugar snap, snow, and then shelling or English peas which are so good, even self-professed pea haters become converts. Sugar snap and snow peas are the best bargain because you eat the pods.</div>
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<b>String sugar snap peas and snow peas after washing.</b> If you don't, you'll curse yourself because the tips can poke you when you eat and the strings are tough.</div>
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<b>Shell English peas before using in recipes.</b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWXPz_QYyiZMdc3fEINaRPnJcDZrfX7GYaew3WgbkPYo4drKq9Yp2uBgd8_WFOJRm_GOPVmLHObjA6_mn1sVzu6hlauueOe5-9gS6k6XA9sDQn7rmnmDWyrso3bxB2nBXqJMEqchW-iI/s1600/IMG_0552.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWXPz_QYyiZMdc3fEINaRPnJcDZrfX7GYaew3WgbkPYo4drKq9Yp2uBgd8_WFOJRm_GOPVmLHObjA6_mn1sVzu6hlauueOe5-9gS6k6XA9sDQn7rmnmDWyrso3bxB2nBXqJMEqchW-iI/s1600/IMG_0552.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar snap peas from <a href="http://www.williegreens.org/">Willie Green's Organic Farm</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUBEdvbIrgBIhbAy4wHDzeoQZsxbFBEpiPNGhb-raBXFhrL8mt6oY6-MSIhinOuH2X5bMNIpeM_J94I76MejjgMKw9WLF04_n70EJ4hxFdhAXmFQEbqwA2wtsYMrS_S49otFJgdGT1IA/s1600/_MG_0793.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUBEdvbIrgBIhbAy4wHDzeoQZsxbFBEpiPNGhb-raBXFhrL8mt6oY6-MSIhinOuH2X5bMNIpeM_J94I76MejjgMKw9WLF04_n70EJ4hxFdhAXmFQEbqwA2wtsYMrS_S49otFJgdGT1IA/s1600/_MG_0793.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Be sure to remove English peas from the pods before eating </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhbbkmB3_WrC9Zg65CbPkQ-fHGFeEiW1Y-77JMactVI52uPHxzsg9ytGMqgOe3_o5v6CsrRMWHR6-vySGov-N_70TmaSoJke8qrXSvwpWn2VAmINKGaq9meUzfDFruYC_cRtgKn8qW2o/s1600/IMG_1838.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhbbkmB3_WrC9Zg65CbPkQ-fHGFeEiW1Y-77JMactVI52uPHxzsg9ytGMqgOe3_o5v6CsrRMWHR6-vySGov-N_70TmaSoJke8qrXSvwpWn2VAmINKGaq9meUzfDFruYC_cRtgKn8qW2o/s1600/IMG_1838.JPG" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar Snap Peas from<a href="http://www.williegreens.org/"> Willie Greens Organic Farm </a></td></tr>
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<tr><td style="text-align: center;"><br />
<a href="http://1.bp.blogspot.com/-lhNPJtaJ3aQ/ThsSHU2jGLI/AAAAAAAACkQ/zUFWsJmbu_4/s1600/_MG_0129.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-lhNPJtaJ3aQ/ThsSHU2jGLI/AAAAAAAACkQ/zUFWsJmbu_4/s1600/_MG_0129.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My <a href="https://www.facebook.com/pages/The-Dog-Picker/229778313730119">Cooking Assistant</a> is in heaven with these fresh English peas.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg44JgTKNVQfG7iteIjiEC1JmhI3upuAPtK5LQCLrTJ0DDDFuEi-ObLAa-4kRkDMQ9UtYL_A25FFLtOAz_1lTwz75OwTqIvacMZnfF2m7CWNgixtjquNUnKvq5IbtJwhKPzzz2bQCUlTU/s1600/_MG_2476.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg44JgTKNVQfG7iteIjiEC1JmhI3upuAPtK5LQCLrTJ0DDDFuEi-ObLAa-4kRkDMQ9UtYL_A25FFLtOAz_1lTwz75OwTqIvacMZnfF2m7CWNgixtjquNUnKvq5IbtJwhKPzzz2bQCUlTU/s1600/_MG_2476.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pea shoots from<a href="https://www.facebook.com/pages/Mair-Farm-Taki/111659358871460"> Mair Farm-Taki</a> at the farmers' market</td></tr>
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<b style="mso-bidi-font-weight: normal;">Sugar Snap Peas, Tomatoes, Mushrooms, and Penne Pasta<o:p></o:p></b></div>
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(Serves 6)</div>
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2 cups penne pasta</div>
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8-ounces shiitake mushrooms, tough stems removed (save for
soup stock)</div>
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1 large red pepper, stem removed, seeded and diced</div>
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1 1/2 tablespoons extra-virgin olive oil</div>
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1 pound sugar snap peas, strings removed</div>
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1/4 cup sliced green onions</div>
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1/4 teaspoon garlic powder</div>
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1/4 cup Kalamata olives</div>
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10 cherry tomatoes, sliced in half</div>
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2 tablespoons lemon juice or balsamic vinegar</div>
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Sea salt and pepper to taste</div>
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<b>Bring </b>a large pot of water to a boil for the pasta.<span style="mso-spacerun: yes;"> </span>While the water boils, prepare the
vegetables. </div>
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<b>Heat
</b>a heavy skillet over medium heat.<span style="mso-spacerun: yes;">
</span>Add shiitake mushrooms and dry-fry, stirring until mushrooms become
soft.<span style="mso-spacerun: yes;"> </span>Add red pepper and oil.<span style="mso-spacerun: yes;"> </span>Stir and cook until peppers
soften.<span style="mso-spacerun: yes;"> </span></div>
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<b>Add </b>sugar snap peas, cover
and cook for 10 minutes or until pears are tender.<span style="mso-spacerun: yes;"> </span>Stir in garlic powder, green onions, and Kalamata olives. </div>
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<b>Transfer
</b>to a serving bowl and gently blend in tomatoes, lemon juice, sea salt and
pepper.</div>
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com1tag:blogger.com,1999:blog-860795929306251680.post-17255576297538044922015-04-03T15:09:00.001-07:002015-04-03T15:13:27.848-07:00Gluten-Free Cherry-Rhubarb Crisp with Lavender<!--[if gte mso 9]><xml>
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I'm getting a jump on spring this year with this pie cherry-rhubarb recipe. I decided to make it gluten-free, too, but you could use whole-wheat pastry flour, if you want.</div>
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I also added a touch of lavender in this recipe. Use culinary variety of lavender, such as hidcote or <a href="https://discoverlavender.wordpress.com/2010/09/03/my-garden%E2%80%99s-newest-addition-betty%E2%80%99s-blue/">Betty’s Blue,</a> a lavender cultivar developed in Oregon. The bud's don't need to be fresh. Dried lavender works in this recipe.</div>
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You can find pie cherries in the frozen fruit section at natural food stores. They probably won't be organic, but they will most likely be local if you live in the Northwest.</div>
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Rhubarb made an appearance at <a href="http://www.rockridgeorchards.com/">Rockridge Orchards </a>at the <a href="http://seattlefarmersmarkets.org/markets/u-district">U-District Farmers Market </a>last week. Pricey at $7 a pound, but early fruits and vegetables command the highest price and for rhubarb lovers those baby stalks were a treat. As summer approaches, the price drops, and stalks get bigger.</div>
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My<a href="https://www.facebook.com/pages/The-Dog-Picker/229778313730119"> Cooking Assistant</a> has sweet memories of cherries.</div>
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We can't wait for fresh cherries to make an appearance in the Northwest, but in the meantime the frozen cherries will do. For a dairy-free version use<a href="http://earthbalancenatural.com/product/vegan-buttery-sticks/"> Earth Balance Buttery Sticks </a>and coconut sorbet. If you can't find coconut, lemon or blood orange sorbet also make great additions to this recipe.</div>
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<span style="font-size: large;"><b>Gluten-Free</b> </span><b><span style="font-size: large;">Cherry-Rhubarb Crisp with Lavender</span><o:p></o:p></b></div>
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(Serves 6)</div>
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<i>Rhubarb and tart pie
cherries pair up in this amazing gluten-free crisp that carries hints of
lavender, a mint family relative and an herb that demands a light touch. Some
recipes specify 1 or 2 tablespoons in the mix but be aware that when you cook
with lavender, it’s best to use less because too much can make the crisp taste
soapy. <o:p></o:p></i></div>
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<b>Filling:<o:p></o:p></b></div>
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4 cups pitted sour pie cherries</div>
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1 to 1 1/2 cups sliced rhubarb</div>
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1/2 to 3/4 cup sugar</div>
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1 1/2 to 2 teaspoons crushed dried lavender buds</div>
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1 1/2 teaspoons lemon zest</div>
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3 tablespoons arrowroot or cornstarch</div>
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<b>Topping:<o:p></o:p></b></div>
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1 1/4 cup Bob’s Red Mill Gluten-Free All Purpose Baking
Flour</div>
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1 cup rolled oats</div>
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3/4 cup brown sugar</div>
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1/2 teaspoon baking soda</div>
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1/3 cup butter or vegan baking sticks</div>
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<b>Preheat </b>oven to 350F. Combine pitted cherries, rhubarb,
sugar, lavender and lemon zest in a 2-quart casserole dish. Stir gently and set
aside. </div>
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<b>Combine</b> dry topping ingredients:
gluten-free flour, oats, brown sugar and soda in a medium-size mixing
bowl. Mix well. Cut in butter or baking sticks until
mixture looks like small particles.
Add more flour, if necessary.
Crumble the topping over the filling.</div>
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<b>Bake </b>for 45 minutes or until the filling bubbles. The liquid
is thinner when hot and as the crisp cools, the filling thickens. Serve with coconut sorbet or vanilla
ice cream.</div>
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com3tag:blogger.com,1999:blog-860795929306251680.post-36125670050148158332015-03-26T13:15:00.002-07:002015-03-26T13:46:50.435-07:00Applesauce Spice Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VT6K85hzvhbgVw0B206c3kohKpo6HJ-JzHx-ozmchT-88j34CnM-lpopOaPBUGwuH9Bap8SXhp9G7BsF_Ft0SDkHLwJryjM1P_aZPDgyRgVjFr-7s7nOSFC8YSigvw_Yu72ee5rpu-s/s1600/IMG_3687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VT6K85hzvhbgVw0B206c3kohKpo6HJ-JzHx-ozmchT-88j34CnM-lpopOaPBUGwuH9Bap8SXhp9G7BsF_Ft0SDkHLwJryjM1P_aZPDgyRgVjFr-7s7nOSFC8YSigvw_Yu72ee5rpu-s/s1600/IMG_3687.JPG" height="400" width="343" /></a></div>
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The idea for this applesauce cake recipe came from an ancient Better Homes and Gardens Cookbook. I used applesauce from apples my friend had last fall, and truthfully, I don't eat or use applesauce enough, but this cake is reason enough to break out the jar. I think part of my put off is in the 80s and 90s people thought of applesauce as a <a href="http://fatfreevegan.com/blog/2010/03/01/applesauce-muffins/">fat replacement</a>. </div>
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FYI: I have not tried that recipe, but I once used applesauce to replace of fat in a muffin recipe for a fat free muffin. Yes, it was in the 90s. They were good warm, but the next day the muffins had the texture of hockey pucks. </div>
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They could bounce off walls the next day. After much experimenting with baked goods, I know successful baked goods aren't the same when you tamper with the recipe. I've used egg replacements but never have never tried applesauce as an egg replacement as Carol claimed on a recent episode of<a href="http://mix108.com/carol-walking-dead-cookies/"> Walking Dead</a>. </div>
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Seriously, if you want changes in the recipe you like, and aren't sure what to expect, experiment, use less expensive ingredients first. And it always helps to have a trusty<a href="https://www.facebook.com/pages/The-Dog-Picker/229778313730119"> Cooking Assistant</a>, just in case. </div>
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<tr><td class="tr-caption" style="text-align: center;">The "trusty" Cooking Assistant but for how many seconds?</td></tr>
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Oil and sugar combine in recipes to make a certain texture and oil and flour, don't get me started. Oil is best cold and mix it in with all flour particles without over mixing which can cause a cake, muffins or brownies to be tough.</div>
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Pick your favorite apples and make your <a href="http://allrecipes.com/recipe/sarahs-applesauce/">own applesauce</a> if you want. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilWvjvv32ygdZR0ZkJbfRj9bBf7vUZrBexOzze1yrpn4KHJoG7RYxlLMGxlZzbVmZdkUU2ryFf9W1cIq62O2wE26tXLYxlUEbhLE2aBVoGjLULU2rodianMJ770EmyPtKLwGnssS2bnY0/s1600/IMG_1104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilWvjvv32ygdZR0ZkJbfRj9bBf7vUZrBexOzze1yrpn4KHJoG7RYxlLMGxlZzbVmZdkUU2ryFf9W1cIq62O2wE26tXLYxlUEbhLE2aBVoGjLULU2rodianMJ770EmyPtKLwGnssS2bnY0/s1600/IMG_1104.JPG" height="259" width="320" /></a></div>
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<b><span style="font-size: large;">Applesauce Spice Cake </span></b></div>
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(Makes on 8-inch cake/Serves 6 to 8)</div>
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1/2 cup Earth Balance butter sticks or shortening</div>
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1 cup brown sugar</div>
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1 cup Florida crystals</div>
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Egg re placer for 2 eggs, use flax seed egg replacer or 1/2 cup mashed bananas</div>
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1 cup thick unsweetened applesauce</div>
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2 cups whole wheat pastry flour</div>
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1 1/2 teaspoons baking powder</div>
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1/2 teaspoon baking soda</div>
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1 teaspoon cinnamon</div>
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1/2 teaspoon nutmeg</div>
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1/2 teaspoon ground cloves</div>
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1/2 cup each: currants and walnuts (or use pecans)</div>
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Preheat oven to 350F. Thoroughly cream shortening and sugar: add egg replacer and beat well. (A mixer works well for this step). Add applesauce and then sifted dry ingredients. Fold in currants and nuts. Bake in a parchment lined pan. This cake is moist several days in a covered container. (If it lasts that long.)</div>
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com1tag:blogger.com,1999:blog-860795929306251680.post-66976740818719669782015-03-19T10:34:00.001-07:002015-03-19T10:34:07.531-07:00Split Pea Soup with Shiitake Mushrooms <div class="separator" style="clear: both; text-align: center;">
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One of the best ways to save money on food is having category nights like sandwiches, pasta, pizza or soup. Soup is my all time favorite because it makes a lot, is easy to use as leftovers and always makes a great lunch. You can also freeze it if you make a lot, then you'll have soup for gifts to sick neighbors and friends or for those nights when you just don' feel like making anything.</div>
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One secret--I never use boxed, canned or dried stock or boullion, in fact, I rarely even make soup stock but instead I add all the ingredients for stock into the soup--parsley, celery, onions, carrots and mushrooms.</div>
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Although mushrooms also impart color, I opt for the deep flavor that mushrooms, especially shiitake mushrooms bring to the pot. When I use mushrooms for other dishes, I save the stems, let them dry and then rehydrate them with boiling water for the soup stock.</div>
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Red potatoes often have more sweet tones than Yukon Gold, white or yellow potatoes, but use whatever potatoes you have for this soup.</div>
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<b>Why Shiitake mushrooms?</b></div>
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Shiitake mushrooms have been used<a href="http://www.whfoods.com/genpage.php?dbid=122&tname=foodspice"> medicinally in China</a> for over 6,000 years; they offer immune system support and are also beneficial for cardiovascular problems. Lentinian, a compound in the mushrooms has been used as an anti-cancer drug. Shiitake are also good sources of Vitamin D2 and iron. </div>
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Can you eat too many shiitake?</div>
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Who knows, but the price is high (compared to button and crimini mushrooms) and they don't exactly go with everything on the menu, so eating a lot of mushrooms could get monotionous. </div>
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Carrots bring and earthy sweet tone to the soup.<a href="http://nashsorganicproduce.com/"> Local varieties</a> are the best bet if you want a more flavorful sweet carrot.</div>
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Croutons add a great texture contrast. I got gluten-free foccia from <a href="http://www.nuflours.com/">NuFlours</a>. The bakery is on Capitol Hill and they also sell at the<a href="http://seattlefarmersmarkets.org/programs-events/announcements/u-district-farmers-market-recognized-as-one-of-nations-best"> University District Farmers Market</a> on Saturday mornings </div>
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<b>Split Pea Soup with Shiitake Mushrooms</b></div>
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(Serves 4)</div>
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1/2 cup dried shiitake mushrooms</div>
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1 cup boiling water</div>
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1 tablespoon canola oil</div>
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2 shallots, peeled and diced small</div>
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2 to 4 cloves garlic, pressed</div>
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2 stalks celery, sliced </div>
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1 large carrot, diced</div>
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1 or 2 yellow or red potatoes, diced</div>
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1 heaping cup split peas</div>
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1 tablespoon chopped <a href="http://www.mamalils.com/">Mama Lil's Peppers,</a> or use your favorite hot sauce to taste</div>
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4 to 5 cups water</div>
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1/2 to 1 tablespoon tamari</div>
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1/2 cup chopped kalamata olives</div>
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2 tablespoons extra-virgin olive oil</div>
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Garlic powder or pressed garlic, to taste</div>
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1 4-inch sliced of<a href="http://www.nuflours.com/gluten-free-bread/"> gluten-free focaccia,</a> sliced in half</div>
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<b>1. Pour </b>boiling water over shiitake mushrooms. Let these sit for at least an hour before using the liquid and mushrooms.</div>
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<b>2. Saute </b>the shallots in the canola oil until they are lightly browned.<b> </b>Add garlic, celery and carrot. Stir and cook until vegetables soften. Add the potatoes, split peas, chopped marinated peppers or Mama Lil's peppers and water. Stir and bring to a boil, then reduce heat and simmer for an hour or until potatoes and peas are soft. </div>
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<b>3. Add </b>1/2 to 1 tablespoon tamari, stir and sprinkle chopped olives on top. Blend the garlic and olive oil and drizzle over the gluten-free focaccia. Toast until lightly browned. Cut into croutons and place on top of the soup.</div>
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com0tag:blogger.com,1999:blog-860795929306251680.post-40623059048646377542015-03-02T15:36:00.002-08:002015-03-02T15:36:30.215-08:00Grits and Greens<div class="separator" style="clear: both; text-align: center;">
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I woke up one morning craving grits and greens.</div>
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I didn't grow up in the South and I didn't eat<a href="http://www.foodnetwork.com/recipes/patrick-and-gina-neely/bacon-cheese-grits-with-collard-greens-recipe.html"> grits or green</a>s until I was older, so I never had the kind served with milk, cream, ham hocks or bacon. But somehow it seemed right to add <a href="http://www.tripadvisor.com/LocationPhotoDirectLink-g49463-d3813398-i114668436-Fiction_Kitchen-Raleigh_North_Carolina.html">tempeh "bacon"</a> strips which have a smoky flavor some might find reminiscent of bacon.</div>
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I might use Italian kale for dishes like this, also called Tuscon, black or dino kale. Whatever you want to call it, it's generally my go-to green, but for this dish, consider collards. They are more tender and with a milder flavor, they allow the lemon and smoked tempeh to take center stage. Add a bit of lemon juice and it's a perfect frame for the polenta or "grits."</div>
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<tr><td class="tr-caption" style="text-align: center;">Tuscon kale</td></tr>
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I'm not sure what the exact difference is between polenta and grits, but I'm treating them the same for this recipe. I had Amish butter coarse cornmeal from <a href="http://www.hillsdalefarmersmarket.com/articles/tag/ayers-creek-farm">Ayers Creek Farm </a>in my freezer. This local coarse cornmeal has the best flavor. And the directions for cooking these grits came from Ayer's Creek Farm.<br />
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If you don't have shallots, use red onions.</div>
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I'm not the only one who loves seasonal greens around here. My <a href="https://www.facebook.com/pages/The-Dog-Picker/229778313730119">Cooking Assistant </a>has stolen them on occasion.</div>
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Swiss chard would also work in this recipe, if that's what you happen to have. It takes less time to cook than kale, so it's a good option for a quick meal.</div>
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<span class="Apple-style-span">I might also add toasted pecans or pine nuts to top this dish, just to vary the textures.</span></div>
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<b><span class="Apple-style-span" style="font-size: large;">Grits and Greens</span></b></div>
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(Serves 4)</div>
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2 cups water or vegetarian stock</div>
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1 cup coarse cornmeal "grits"</div>
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2 cups almond, rice or soy milk</div>
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1/2 teaspoon smoked sea salt </div>
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1 to 2 tablespoons oil</div>
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6 tempeh bacon strips</div>
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1 or 2 shallots, peeled and minced</div>
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1 bunch kale or collard greens, stem removed and sliced thinly, then chopped</div>
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2 or 3 tablespoons apple juice </div>
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Fresh Meyer lemon juice </div>
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Heat water or stock in a heavy saucepan over medium heat. When water boils, add coarse cornmeal or "grits"in a thin stream, follow with salt. Once the grits have been added, stir in the milk and sea salt. Stir for 2 minutes. Adjust heat so mixture simmers but does not boil. Cover and cook for 10 minutes. Uncover and stir for 1 minute. Repeat this process two more times. The mixture will be very thick. Spread in a baking pan (9 by 11- or 13-inch).</div>
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While grits cook, heat a heavy skillet over medium heat, add oil and tempeh strips. Cook on both sides until browned and crisp. Remove from pan and add shallots. Stir and cook until shallots begin to brown, then add greens. Stir and add apple juice. Cover and braise the greens until they soften, adding more liquid as needed. Cut and serve grits topped with greens, tempeh and shallots. Season to taste with salt and pepper. Squeeze lemon juice over to taste.</div>
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Enjoy your local flavors.</div>
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com1tag:blogger.com,1999:blog-860795929306251680.post-73885823399572211552015-02-19T16:06:00.001-08:002015-02-19T16:06:27.229-08:00Savory Shepherd's Pie with Shiitake Mushrooms<div class="separator" style="clear: both; text-align: center;">
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Who doesn't love comfort food? Shepherd's Pie is one of my long time favorites. It's the best for a rainy day. When I'm looking for better flavors and texture,<a href="http://potato1123.blogspot.com/"> Olsen's Farms</a> has the best selection at the farmers' market. I like the Yukon Gold or Yukon for mashing. I've tried to mash potatoes from baked russet potatoes but they don't seem to get as creamy tasting. If you want more nutrition and less carbs, add a bit of cauliflower to the steamed potatoes. The potatoes above were enhanced with sweet potatoes. If you mash a vegetable with more water with the potatoes, you don't need to add much milk, vegan margarine or butter.</div>
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Many of the ingredients can be found at the farmers market. Look for dried mushrooms, but if you can't find them, you can dehydrate shiitake or any other mushrooms and use those. The longer you leave the mushrooms out, the more they dry. You could also put them in a dehydrator on low. One friend left them in her refrigerator and instead of getting old, the mushrooms dried and made a rich mushroom stock.</div>
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I must admit, I'm a bit late with this post because I read this<a href="http://www.npr.org/books/titles/363739801/the-life-changing-magic-of-tidying-up-the-japanese-art-of-decluttering-and-organ"> book </a>and I've gone a little crazy with this method of tidying-up. The book has significantly lightened my load. I love her ideas of peeling stuff in categories and the idea of keeping only the things that bring you joy.</div>
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I have donated box after box to <a href="https://www.facebook.com/ihearbellasvoice">Bella's Voice</a> a nonprofit thrift store that supports the <a href="https://www.facebook.com/pages/Feral-Cat-SpayNeuter-Project/162495810485290">Feral Cat Project.</a> The store offers amazing finds because stores like Goodwill often comb through donations to put them in online auctions, but Bella's Voice puts everything on the floor. I hope more thrift stores open up as nonprofits supporting animal rescue organizations.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FocuxMLG64eAfDvgqMavUEJedDrY7HHlZdouAj9BSBMthpsseyQ83ghRiJ3PX87erDGmXIjMRh8baFgL027s9jHtOy7QQN1Ql-KeQWOiD0wZnOx3vjEYuatwEnKfnMSPsuavu1EXBs4/s1600/_MG_1674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FocuxMLG64eAfDvgqMavUEJedDrY7HHlZdouAj9BSBMthpsseyQ83ghRiJ3PX87erDGmXIjMRh8baFgL027s9jHtOy7QQN1Ql-KeQWOiD0wZnOx3vjEYuatwEnKfnMSPsuavu1EXBs4/s1600/_MG_1674.jpg" height="266" width="400" /></a></div>
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Here's the recipe:</div>
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<b><span style="font-size: large;">Savory Shepherd's Pie with Shiitake Mushrooms</span></b></div>
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(Serves 4)</div>
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<i>The mashed potatoes transform this Shepherd's Pie into a timeless tradition. First, choose an oven tolerant skillet such as cast iron. Prepare the mushrooms and potatoes ahead of time. Mash the potatoes with cauliflower or sweet potatoes and you'll feel less guilt over the luxurious carbs. Also feel free to embellish any way you like, add herbs or change vegetables.</i></div>
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2 cups mashed potatoes (or mash a blend of sweet potatoes, cauliflower and potatoes)</div>
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1/4 cup salsa</div>
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1/8 cup dried shiitake mushrooms</div>
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1 cup boiling water</div>
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1 1/2 cups shiitake mushrooms, tough stems removed, caps sliced</div>
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1 tablespoon oil (canola or extra-virgin olive oil)</div>
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1/2 cup diced onion</div>
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2 stalks celery, sliced thin</div>
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1 carrot, small dice</div>
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1/2 red pepper, small diced or white beans</div>
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1 cup seitan or white beans</div>
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1 tablespoon arrowroot</div>
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1 tablespoon Liquid Braggs Aminos</div>
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1 cup cauliflower, cut into small pieces</div>
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1 cup green beans, frozen</div>
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1 cup corn, frozen or canned</div>
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1 teaspoon smoked paprika</div>
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<b>Combine</b> the mashed potatoes and salsa. Set aside.</div>
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<b>Pour</b> boiling water over dried mushrooms. Let allow mushrooms to rehydrate for at least one hour. The longer the mushrooms are in the water, the more flavorful it becomes. Strain, reserve liquid and finely chop the mushrooms.</div>
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<b>Heat </b>a heavy skillet over medium heat. Cast iron is best. Add mushrooms and dry fry, stirring them until they become limp. Add the oil, onion, celery and carrot. Stir and cook until vegetables soften. Stir in the pepper and seitan and continue to stir and cook for 5 minutes. Blend in the chopped, soaked mushrooms, green beans and corn.</div>
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<b>Preheat</b> the oven to 350F. Stir arrowroot into mushroom liquid until well blended. Pour over vegetables, stir and spread the mashed potatoes on top. Sprinkle paprika over the top. Bake for 20 to 30 minutes or until the mixture is bubbling.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQi3ct6cQ5y9ConLGQf66D03gx5dMtuki_8h4lrbrrBpEiG815BnXBzHGTQCbn4mi99YoEWKyMzbBdKm-6MuWNAsMWgplLlEN9-IrEWtEPXrfS9O7svPCLVelxoaf_bz-Dw4F__OTCo8/s1600/_MG_2433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQi3ct6cQ5y9ConLGQf66D03gx5dMtuki_8h4lrbrrBpEiG815BnXBzHGTQCbn4mi99YoEWKyMzbBdKm-6MuWNAsMWgplLlEN9-IrEWtEPXrfS9O7svPCLVelxoaf_bz-Dw4F__OTCo8/s1600/_MG_2433.jpg" height="400" width="266" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDHe0vYBy8cQTDb4E9WjrjYEy-pCdg8as0f1MU0rQ3cFlTHPW2BFWhKiQE6-5Ieo9YklU-kqqct7xzsJk3l478lQf9LkhDYL9l6OpmRBSgPnNXDjD78OtaSatjGMEYini4e8bBpsqO7A/s1600/_MG_2434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDHe0vYBy8cQTDb4E9WjrjYEy-pCdg8as0f1MU0rQ3cFlTHPW2BFWhKiQE6-5Ieo9YklU-kqqct7xzsJk3l478lQf9LkhDYL9l6OpmRBSgPnNXDjD78OtaSatjGMEYini4e8bBpsqO7A/s1600/_MG_2434.JPG" height="266" width="400" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-p0LggWACZ7I/TwHvgPK5QlI/AAAAAAAAD_0/oxp5A5GPKtw/s1600/IMG_7730.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-p0LggWACZ7I/TwHvgPK5QlI/AAAAAAAAD_0/oxp5A5GPKtw/s1600/IMG_7730.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Everybody gets to sample this Shepherd's Pie</td></tr>
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com1tag:blogger.com,1999:blog-860795929306251680.post-4186151191795814812015-01-28T12:59:00.003-08:002015-01-28T13:00:03.548-08:00Superbowl Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuM31be2ThRGB7nPpKqZiIR67Bw4z2_ZwC54G9Rnx8ZAkcvfbbVv_0sRYOnWWarhvllhHahVlbDg6UTie_EJehZWIxt_LCG3ycqLmpFYkrW4scWGdLZxDnfX8_P2RH6m96Y2Buonl-MFQ/s1600/IMG_7599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuM31be2ThRGB7nPpKqZiIR67Bw4z2_ZwC54G9Rnx8ZAkcvfbbVv_0sRYOnWWarhvllhHahVlbDg6UTie_EJehZWIxt_LCG3ycqLmpFYkrW4scWGdLZxDnfX8_P2RH6m96Y2Buonl-MFQ/s1600/IMG_7599.JPG" height="425" width="640" /></a></div>
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My mom loved chocolate and that included brownies, one of her favorite desserts. Lucky for me, I inherited Mom's cookbooks and I've tweaked her favorite brownies with a local flavors.</div>
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The flour is from <a href="http://nashsorganicproduce.com/">Nash's</a>; the walnuts from <a href="https://grousemtfarm.wordpress.com/2014/06/01/grafting-101-4-follow-up-aftercare/">Grouse Mountain Farm,</a> and I might have used eggs from River Farm, but Liz had her baby and they weren't at the market last week, so I used flax seed egg replacer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHlM_VMw1D2HF0WjHGED0qr2Iw2qVbYexMiRongdTlb-ao2WPeeWiBwrV9gtw8H35jtK7mvNgvEmB8MttXa9rKGJ3hmZSOyYUNybLNRUAZ5iYDCUL112K6Mzchu3Jux7p_AiB7BDtEdE/s1600/IMG_5255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHlM_VMw1D2HF0WjHGED0qr2Iw2qVbYexMiRongdTlb-ao2WPeeWiBwrV9gtw8H35jtK7mvNgvEmB8MttXa9rKGJ3hmZSOyYUNybLNRUAZ5iYDCUL112K6Mzchu3Jux7p_AiB7BDtEdE/s1600/IMG_5255.JPG" height="266" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFzJbNNQBVvtszIvN1yCC6mt4QWk9Bux4qvpvTQwA9vdcqc31l99mnqsLqJui4iF5DMwb352YqVLE9j2mvraBDdt1-HUDqYu4YkStazmjCgAb-mVva_4BDJiXWk80Np-QwhLJ4eq56ag/s1600/IMG_5126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFzJbNNQBVvtszIvN1yCC6mt4QWk9Bux4qvpvTQwA9vdcqc31l99mnqsLqJui4iF5DMwb352YqVLE9j2mvraBDdt1-HUDqYu4YkStazmjCgAb-mVva_4BDJiXWk80Np-QwhLJ4eq56ag/s1600/IMG_5126.JPG" height="213" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQgcMeKr2cDJ4w3q0LtKWrd80ozBcIf1fA2D7sVMuG9XzulHpNT1Brdf84whyphenhyphen_tanUz9nurpZ72yU_zlfID4Yfo6OStZ1OKf7IdHaY1oCSL0YQCxI8jbRBR0BIKhoZUjRY9hXKg_NutE/s1600/IMG_3628.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQgcMeKr2cDJ4w3q0LtKWrd80ozBcIf1fA2D7sVMuG9XzulHpNT1Brdf84whyphenhyphen_tanUz9nurpZ72yU_zlfID4Yfo6OStZ1OKf7IdHaY1oCSL0YQCxI8jbRBR0BIKhoZUjRY9hXKg_NutE/s1600/IMG_3628.JPG" height="395" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So disappointed brownies aren't for dogs. I vote for carob next time.</td></tr>
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This recipe actually came from and old Better Homes and Gardens Cookbook, but brownies are timeless. It's hard to improve on the old school recipes, unless you add more nuts, dried fruit or chocolate chips.</div>
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<b><span class="Apple-style-span" style="font-size: large;">Superbowl Brownies</span></b><br />
<span class="Apple-style-span">(Makes 12 brownies)</span><br />
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<span class="Apple-style-span">1/2 cup vegan shortening or local butter</span><br />
<span class="Apple-style-span">2 one-ounce squaares of baking chocolate</span><br />
<span class="Apple-style-span">3/4 cup Northwest flour</span><br />
<span class="Apple-style-span">1/2 teaspoon baking powder</span><br />
Flax seed egg replacer for 2 eggs (2 tbs. ground flax seeds blended with 6 tablespoons water)<br />
1 cup sugar<br />
1/2 cup semi sweet chocolate chips<br />
1 cup Northwest lightly toasted walnuts<br />
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<b>Preheat </b>oven to 350F. Lightly oil an 8-inch baking pan. Melt shortening and chocolate together in a double boiler over hot water. Cool.<br />
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<b>Sift </b>flour and baking powder together. In another bowl mix egg-replacer and sugar. Blend with shortening and chocolate, then stir into flour mixture with walnuts and chocolate chips. Stir just until blended.<br />
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<b>Bake</b> for 30 to 35 minutes. When a toothpick comes out clean, remove from oven and cool on cooling rack. Serve with coconut sorbet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTK3Q56b9DzoC5xF95U5oEq24cWh0ygPyDfKPClooTsvEZ_nh4YlWfbD4N6EeXUQMCop0UWuDC2Q2fHwcMLmyrl9NHULUMaq8eG1lZLKzlY00c57p__6w12uhuFOu4qALleD_tnNJRHw/s1600/IMG_7575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTK3Q56b9DzoC5xF95U5oEq24cWh0ygPyDfKPClooTsvEZ_nh4YlWfbD4N6EeXUQMCop0UWuDC2Q2fHwcMLmyrl9NHULUMaq8eG1lZLKzlY00c57p__6w12uhuFOu4qALleD_tnNJRHw/s1600/IMG_7575.JPG" height="213" width="320" /></a></div>
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com1tag:blogger.com,1999:blog-860795929306251680.post-33907144248133957342015-01-19T10:59:00.002-08:002015-01-19T10:59:34.863-08:00Meyer Lemon Biscotti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO67FwuukQ9zgNDSe_IZEwIoVBsrlmsKcuCiz2I99Fvz244wNhn89dLY8qSboaOePvoQr4STiuJfbMbTF_UxofQVMVNwnV7_RMc6PFwYrW3oZk8CAcgk8NUMuCiGv-qMJqfLPPl8IR5f0/s1600/IMG_3622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO67FwuukQ9zgNDSe_IZEwIoVBsrlmsKcuCiz2I99Fvz244wNhn89dLY8qSboaOePvoQr4STiuJfbMbTF_UxofQVMVNwnV7_RMc6PFwYrW3oZk8CAcgk8NUMuCiGv-qMJqfLPPl8IR5f0/s1600/IMG_3622.JPG" height="640" width="476" /></a></div>
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Some people think black eyed peas will bring good luck in the new year. I've always been a dessert first kind of person, so I thought why not start the year off with biscotti? It could start a new trend.</div>
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This time it's my mother's recipe altered with Meyer lemon standing in for the orange and anise and local flour and walnuts replacing the store bought varieties. It's not the first <a href="http://foodconnections.blogspot.com/2010/05/moms-favorite-cookbook-and-hazelnut.html">biscotti recipe</a> I've posted and it definitely won't be the last.</div>
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When I was perusing photos for this post, I found this one taken when my book first came out. This was at the <a href="http://www.edmondsbookshop.com/">Edmonds Bookshop, </a>where owner Mary Kaye made carrot hummus and set up this table for my book.</div>
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The thing about biscotti is they are easy to make, they freeze well and also make great gifts, if they last that long.</div>
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Local whole wheat pastry flour is the way to go with these, but you can use unbleached white flour and they'll turn out just fine.</div>
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<a href="http://1.bp.blogspot.com/-LA_GLBO8H08/TQ2PL3dkxRI/AAAAAAAABoQ/4MK0afdk-KY/s1600/IMG_3794.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LA_GLBO8H08/TQ2PL3dkxRI/AAAAAAAABoQ/4MK0afdk-KY/s1600/IMG_3794.jpg" height="300" width="400" /></a></div>
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Walnuts are best and local walnuts even better, but it's a splurge and local walnuts could be scarce this time of year. I've done <a href="http://foodconnections.blogspot.com/2011/12/from-farm-to-cookie.html">hazelnut biscotti</a> in the past, and you could substitute pecans if you want.</div>
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<a href="http://4.bp.blogspot.com/-N1ClXiOuyBY/TUiNnIjTlyI/AAAAAAAABu8/m8ys2fML6dg/s1600/IMG_4631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-N1ClXiOuyBY/TUiNnIjTlyI/AAAAAAAABu8/m8ys2fML6dg/s1600/IMG_4631.JPG" height="240" width="320" /></a></div>
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No one can resist these twice baked wonders. In case you're interested here's a bit of <a href="http://www.everything-biscotti.com/History-of-Biscotti.html">biscotti history</a>. Seems these dry cookies were made for traveling. </div>
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<a href="http://4.bp.blogspot.com/-x0uig36eQwE/TuJddSUPkfI/AAAAAAAAD10/Tgbqi-cWSHI/s1600/IMG_3615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-x0uig36eQwE/TuJddSUPkfI/AAAAAAAAD10/Tgbqi-cWSHI/s1600/IMG_3615.JPG" height="300" width="400" /></a></div>
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Here's to everything sweet in 2015!</div>
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<b><span class="Apple-style-span" style="font-size: large;">Meyer Lemon Biscotti</span></b></div>
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(Makes 36 to 45 cookies)</div>
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4 cups flour (add enough for a stiff dough)</div>
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1 1/2 teaspoon baking powder</div>
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1/2 teaspoon baking soda</div>
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3 eggs, beaten, or flax seed egg replacer for 3 eggs, whipped</div>
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1 cup Florida Crystals, or sugar</div>
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1 cup canola oil</div>
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1 teaspoon vanilla extract</div>
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Zest and juice from 1 Meyer lemon</div>
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1 cup toasted walnuts</div>
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<b>Preheat</b> oven to 350F. Sift flour with baking powder and soda. In another bowl mix eggs, sugar, oil, vanilla extract and lemon zest and juice. Combine the flour and liquid ingredients, adding enough flour for a very stiff dough. </div>
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<b>Form </b>2 or 3 long rolls about 14-inches long. If you make 3 rolls, the cookies will be much smaller and you'll get more cookies. </div>
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<b>Place</b> rolls on baking sheet. Flatten with the tops slightly with your hand. Bake for 25 minutes. Remove from oven and let cool.</div>
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<b>Slice </b>cookies carefully on the slant, about 1/2-inch thick.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSp-2xD22STuBElxJknDKqCN2o8QOXQQ3f8z2rjUw9fbaOA2_x_y5b_UzjPwBJ_J0uFJNs4GMLqEZZWodYn1W-rpZ8wn18gYT7ZQcueF_sJHsXIXuVDZlCQoztILCOA3aeELsjRRVpmo/s1600/IMG_3081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSp-2xD22STuBElxJknDKqCN2o8QOXQQ3f8z2rjUw9fbaOA2_x_y5b_UzjPwBJ_J0uFJNs4GMLqEZZWodYn1W-rpZ8wn18gYT7ZQcueF_sJHsXIXuVDZlCQoztILCOA3aeELsjRRVpmo/s1600/IMG_3081.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I was promised biscotti.</td></tr>
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com2tag:blogger.com,1999:blog-860795929306251680.post-74325623786389876872015-01-09T09:40:00.002-08:002015-01-09T09:40:09.823-08:00Ranger Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7IyqYm-jIgdkZYr1yiEN-5rIFhthee0ylKdCB4HtxB6UTZrzeX4BxIXcP4M2rhaGfarn96XFAX7TvN04HwsPmNgU5FTyzi5IQ3DI5QZesNP2sYpvwq8OrfBSoDNEtGxXkr8g8X7B4aI/s1600/IMG_3617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7IyqYm-jIgdkZYr1yiEN-5rIFhthee0ylKdCB4HtxB6UTZrzeX4BxIXcP4M2rhaGfarn96XFAX7TvN04HwsPmNgU5FTyzi5IQ3DI5QZesNP2sYpvwq8OrfBSoDNEtGxXkr8g8X7B4aI/s1600/IMG_3617.JPG" height="333" width="400" /></a></div>
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One of my resolutions this year was to cut back on sweets and only eat treats if I make them at home.That means setting aside time, getting ingredients and since I like to eat as locally as possible I already had <a href="http://nashsorganicproduce.com/">Nash's</a> flour, <a href="https://grousemtfarm.wordpress.com/2014/06/01/grafting-101-4-follow-up-aftercare/">Grouse Mountain</a> walnuts and dried cherries from Ayers Creek Farm. I probably could have found oats, too but three ingredients seemed enough and cookies seem the perfect way to start the new year.</div>
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Local flour is gaining popularity and the variety that grows best west of the Cascades is soft wheat, which is perfect for quick breads and cookies. Nash's flour seems to have even less gluten than the store brought variety. I usually add a bit more flour to the baked goods.</div>
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<a href="http://3.bp.blogspot.com/-STzjB5_A8Ag/TrMhZ1Dn0hI/AAAAAAAADkM/m_L1GzjyekU/s1600/IMG_2945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-STzjB5_A8Ag/TrMhZ1Dn0hI/AAAAAAAADkM/m_L1GzjyekU/s1600/IMG_2945.JPG" height="300" width="400" /></a></div>
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This was my walnut supply last fall.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMU1zlXxCyZtXiuNZSon6mTrSAfWVS94BY-Ug4Nu4qyCLtpiBI0tH5jWnFBA32x4V1FEi-mf9BxHQ8LJDmLSll9GsjqWrylQ3upENhmeWruGslgSPtOzHcjhLdtBtzHHrqxn1otPywGDo/s1600/IMG_4631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMU1zlXxCyZtXiuNZSon6mTrSAfWVS94BY-Ug4Nu4qyCLtpiBI0tH5jWnFBA32x4V1FEi-mf9BxHQ8LJDmLSll9GsjqWrylQ3upENhmeWruGslgSPtOzHcjhLdtBtzHHrqxn1otPywGDo/s1600/IMG_4631.JPG" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2rtJ64sRaUB3wTS7xn5lDV7vpFiXaCaej-esDAoUPTXppx_ZzbdMKm529OzzDt3y1Rej1vg95DsRn_aZUPHZK5xKvtbikdxizlkBTJSaTH1dZaMslru4jQJrnV6YihbV9_rQ4xTx_UVc/s1600/IMG_5126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2rtJ64sRaUB3wTS7xn5lDV7vpFiXaCaej-esDAoUPTXppx_ZzbdMKm529OzzDt3y1Rej1vg95DsRn_aZUPHZK5xKvtbikdxizlkBTJSaTH1dZaMslru4jQJrnV6YihbV9_rQ4xTx_UVc/s1600/IMG_5126.JPG" height="213" width="320" /></a></div>
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The supply is dwindling.</div>
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This is my begging <a href="https://www.facebook.com/pages/The-Dog-Picker/229778313730119">Cooking Assistant</a>. He's a pro, and a good counter surfer, so he's not usually allowed in the kitchen when we're cooking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjze4AhHpgBC7yghGIT0RI3hOzFUZ3yGQR7mbWFco_aTuW30SWHa_2RrfwdKWmjaba00DQBnr2cjtz4orKyoHfehm3bHDDaoQePYJf7CPbD37biztEjF-Wwhr7UrtC4xTLwUJqvOpp9ejk/s1600/IMG_6262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjze4AhHpgBC7yghGIT0RI3hOzFUZ3yGQR7mbWFco_aTuW30SWHa_2RrfwdKWmjaba00DQBnr2cjtz4orKyoHfehm3bHDDaoQePYJf7CPbD37biztEjF-Wwhr7UrtC4xTLwUJqvOpp9ejk/s1600/IMG_6262.jpg" height="320" width="213" /></a></div>
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I found the perfect cookie recipe in an old Betty Crocker cookbook that my dad once owned. I was surprised to see a cookbook on a shelf at house after he passed away. Dad was a great cook but he rarely used recipes. The was a mystery until I spotted the sticker on the front that said the book was a complimentary copy from Glendale Federal Savings. </div>
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Another thing dad liked was deals and freebies. He actually had two cookbooks from banks, making me wonder if banks today offer free cookbooks as incentives to investors. </div>
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Perhaps it's an idea that needs reviving.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkf6DkDWgqyrlCScs9hmcVKpjKUgcMCc3Q1qHMPMPdxNTyVGAbyYaocBfbnIYIUXDlHTz8Erb0ehfXgpMpMQwS4Xc9QcUTU6KwlIks-cgMhdfBc6b7aFS15fg0ErLYwUmsNtq3U_SrLnw/s1600/IMG_3621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkf6DkDWgqyrlCScs9hmcVKpjKUgcMCc3Q1qHMPMPdxNTyVGAbyYaocBfbnIYIUXDlHTz8Erb0ehfXgpMpMQwS4Xc9QcUTU6KwlIks-cgMhdfBc6b7aFS15fg0ErLYwUmsNtq3U_SrLnw/s1600/IMG_3621.JPG" height="320" width="197" /></a></div>
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Here's the recipe:</div>
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<b><span class="Apple-style-span" style="font-size: large;">Ranger Cookies</span></b></div>
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(Makes about 3 dozen cookies )</div>
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1/2 cup Earth Balance (butter sticks) or butter</div>
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1 cup brown sugar</div>
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1/4 cup flax seed egg replacer (1 tbs ground flax seeds plus 3 tablespoons water, whipped together until frothy) or use 1 egg, beaten</div>
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1 teaspoon vanilla</div>
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1 to 1 1/4 cups whole wheat pastry flour</div>
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1/2 teaspoon baking soda</div>
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1/2 teaspoon baking powder</div>
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2 cups old-fashioned oats</div>
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1/2 cup shredded coconut or toasted walnuts</div>
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1/2 cup dried fruit (optional)</div>
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Heat oven to 375F. Mix thoroughly Earth Balance and sugar. Blend in egg replacer and vanilla. Stir in remaining ingredients.</div>
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Drop dough by rounded teaspoonson an ungreased baking sheet. Each cookie should 2 inches apart to allow for expansion.</div>
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com1tag:blogger.com,1999:blog-860795929306251680.post-15625440025396331872014-12-29T14:58:00.001-08:002014-12-29T14:58:07.876-08:00Orange-Ginger Carrot Soup with Lemon Cashew Cream<div class="separator" style="clear: both; text-align: center;">
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After the rich holiday treats and meals, I'm ready for something healthy, but I need delicious too. That's how I invented this citrus-ginger flavored carrot soup with lemon cashew cream.</div>
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Carrots are in season about 9 months a year in the Northwest and my favorite time for carrots is winter. Like Brussels sprouts, carrots get sweeter in cold weather. The citrus tones from blood oranges and Meyer lemon in the cashew cream make this a dreamy treat. I honestly never knew carrot soup could be so good. </div>
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Get your carrots at the market if you want fresh carrots.</div>
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You see this sign when carrots are back at local markets in the spring. New crop carrots are very sweet and tender. Larger winter carrots are often sweet with more carrot flavor. </div>
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In the end, we got local carrots. My<a href="https://www.facebook.com/pages/The-Dog-Picker/229778313730119?sk=timeline"> Cooking Assistant</a> loves the size of these northwest winter carrots.</div>
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The lemon-cashew cream has possibilities beyond this soup. It is simply amazing and would enhance desserts as well as hot whole grain cereal in the morning. Though the recipe mentions organic blood oranges and lemons (because the recipes lists zest), I also prefer that all the other ingredients be organic as well, if possible.</div>
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<b>Orange-Ginger Carrot Soup with Lemon Cashew Cream</b></div>
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(Serves 4)</div>
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<div class="MsoNormal">
1
medium onion, diced<o:p></o:p></div>
<div class="MsoNormal">
1
tablespoon olive oil<o:p></o:p></div>
<div class="MsoNormal">
2
cloves garlic, pressed<o:p></o:p></div>
<div class="MsoNormal">
2
stalks celery, sliced<o:p></o:p></div>
<div class="MsoNormal">
1
pound carrots, washed and sliced<o:p></o:p></div>
<div class="MsoNormal">
1
1/2<span style="mso-spacerun: yes;"> </span>tablespoons freshly grated
ginger root<o:p></o:p></div>
<div class="MsoNormal">
4
cups water or vegetable stock<o:p></o:p></div>
<div class="MsoNormal">
2 organic blood oranges, outer skin grated and juiced <o:p></o:p></div>
<div class="MsoNormal">
1/2
cup cooked brown rice <o:p></o:p></div>
<div class="MsoNormal">
1/2
teaspoon crushed red pepper flakes<o:p></o:p></div>
<div class="MsoNormal">
Sea
salt to taste<o:p></o:p></div>
<div class="MsoNormal">
Lemon
cashew cream (see recipe below)<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">1. Sauté </b>onion in olive oil, in a
heavy skillet, until onions soften.<span style="mso-spacerun: yes;">
</span>Add pressed garlic and celery.<span style="mso-spacerun: yes;">
</span>Stir and cook for a few minutes.<span style="mso-spacerun: yes;">
</span>Remove from heat.<o:p></o:p></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">2. Combine </b>cooked vegetables, carrots,
ginger and water in a soup pot.<span style="mso-spacerun: yes;">
</span>Bring to a boil.<span style="mso-spacerun: yes;"> </span>Reduce
heat and simmer until carrots become very tender.<o:p></o:p></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">3. Add </b>orange juice, orange zest,
brown rice and pepper flakes.<span style="mso-spacerun: yes;">
</span>Blend in a blender, 2 cups at a time until smooth and creamy.<span style="mso-spacerun: yes;"> </span>Add sea salt to taste.<span style="mso-spacerun: yes;"> </span>Drizzle each serving with lemon cashew
cream.<o:p></o:p></div>
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<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Lemon-Cashew Cream<o:p></o:p></b></div>
<div class="MsoNormal">
(Makes
about 1 1/2 cups)</div>
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3/4
cup raw cashews<o:p></o:p></div>
<div class="MsoNormal">
3/4
cup apple cider<o:p></o:p></div>
<div class="MsoNormal">
2
teaspoons organic Meyer lemon zest<o:p></o:p></div>
<div class="MsoNormal">
1
tablespoon organic Meyer lemon juice<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">1. Soak </b>cashews in apple cider for
at least an hour.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">2. Blend </b>cashews, apple cider, lemon
juice and zest until smooth and creamy.<span class="Apple-style-span" style="font-size: x-small;"><o:p></o:p></span></div>
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com1tag:blogger.com,1999:blog-860795929306251680.post-44845876682101225752014-12-22T17:06:00.003-08:002014-12-22T17:06:51.524-08:00Ethel's Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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Every year around the holidays I make <a href="http://foodconnections.blogspot.com/2011/02/cookie-cutter-classics-lemon-sugar.html">these cookies.</a> But this year I feel so overloaded with sweets, I nearly skipped the tradition. </div>
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But when my friends gave me these cookies and the biscotti and gingerbread were both made with Nash's flour, it got me thinking how much I love Nash's flour! Nash Huber's farm is on the Peninsula, just beyond Sequim. You can buy Nash's flour at the <a href="http://seattlefarmersmarkets.org/markets/u-district">University District Farmers Markert,</a> <a href="http://nashsorganicproduce.com/storeInfo.html">Nash's Farm Store</a> or <a href="http://www.pccnaturalmarkets.com/">PCC Natural Markets.</a></div>
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My thoughts returned to my holiday favorites--<a href="http://foodconnections.blogspot.com/2011/02/cookie-cutter-classics-lemon-sugar.html">Ethel's Sugar Cookies.</a> I found the recipe long ago. I was about ten years old when I found it in an old Betty Crocker holiday cookie pamphlet. </div>
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My thoughts about ditching sugar disappeared as I got out the butter, flour and I used a flax seed egg replacer this time around. I'm hopelessly devoted to the sweet tones of life.</div>
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I forgot the sugar sprinkles, but I like these buttery cookies plain anyway. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsCiaujqeR_6JkBtxDwcOVqUVmzbGNKrDXMpbdVSXnAqH39ZGT3A6p7FzL33gC-OAOkkKUN_cOWEgO9osvAw-OaGZsfX_nRT8FQUal9_rvbTq3ZD011bJ76QAZ33wWPmemLEu9v-YzkY/s1600/IMG_3593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsCiaujqeR_6JkBtxDwcOVqUVmzbGNKrDXMpbdVSXnAqH39ZGT3A6p7FzL33gC-OAOkkKUN_cOWEgO9osvAw-OaGZsfX_nRT8FQUal9_rvbTq3ZD011bJ76QAZ33wWPmemLEu9v-YzkY/s1600/IMG_3593.JPG" height="298" width="400" /></a></div>
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<b>Ethel's Sugar Cookies</b></div>
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(Makes about 45 cookies)</div>
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3/4 cup<a href="http://earthbalancenatural.com/product/vegan-buttery-sticks/"> Earth Balance buttery sticks</a> (or butter)</div>
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1 cup sugar</div>
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1 teaspoon vanilla extract</div>
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2 tablespoons ground flax seeds blended until frothy in 6 tablespoons water (or 2 eggs beaten)</div>
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2 1/2 to 3 cups whole-wheat pastry flour</div>
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1 teaspoon baking powder</div>
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<b>Blend </b>sugar and butter until creamy. Whip in vanilla extract and flax seed egg replacer. </div>
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<b>Blend</b> flour and baking powder in a separate bowl . Combine wet and dry ingredients, adding more flour for a stiff dough. </div>
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<b>Refrigerate</b> dough for 1 hour or longer.</div>
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<b>Preheat</b> oven to 400F.</div>
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<b>Roll</b> dough to 1/4 inch on a floured board. Cut in shapes. Decorate with sprinkles, if desired. Bake for 6 to 8 minutes.</div>
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Even my Cooking Assistant thinks these cookies are addictive, and with Nash's flour they are even better!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiex3CRnRRt4hJ7MXS9qnxZ7zt8OWzMHf7PF5mOnsfwgijd148dScMY9bHOmkZvOtaPrPHWhlV1uvZytkAN9Ba8nocbC3AV_5wVyczaUGo2PHaPMqHq_-L_aOJQO9MXNXnwW3qF6K-5IRk/s1600/IMG_3592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiex3CRnRRt4hJ7MXS9qnxZ7zt8OWzMHf7PF5mOnsfwgijd148dScMY9bHOmkZvOtaPrPHWhlV1uvZytkAN9Ba8nocbC3AV_5wVyczaUGo2PHaPMqHq_-L_aOJQO9MXNXnwW3qF6K-5IRk/s1600/IMG_3592.JPG" height="400" width="298" /></a></div>
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com1tag:blogger.com,1999:blog-860795929306251680.post-35120211561686324722014-12-15T15:43:00.002-08:002014-12-15T15:43:19.579-08:00Cranapple Walnut Cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2JlXBZHafOIfmQyeeK_hwZf6dBVfJIhs-UZ_d2HO84MspzRgCa119yRxi0npQ4PnuZcqw3vO54EjP6PgGyYmiEvzDZUZRvI8UsjcP8qW9_iqzV3JWMbzJieSFTmnCcj_ZdeM3oTkWMw/s1600/IMG_3579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2JlXBZHafOIfmQyeeK_hwZf6dBVfJIhs-UZ_d2HO84MspzRgCa119yRxi0npQ4PnuZcqw3vO54EjP6PgGyYmiEvzDZUZRvI8UsjcP8qW9_iqzV3JWMbzJieSFTmnCcj_ZdeM3oTkWMw/s1600/IMG_3579.JPG" height="361" width="400" /></a></div>
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<a href="http://3.bp.blogspot.com/-sTqxg2yNq54/Swwzgk2ZcxI/AAAAAAAAAc0/6GZhBWIkQoE/s1600/IMG_0799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-sTqxg2yNq54/Swwzgk2ZcxI/AAAAAAAAAc0/6GZhBWIkQoE/s1600/IMG_0799.JPG" height="300" width="400" /></a></div>
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This picture was taken about 7 or 8 years ago at the <a href="http://seattlefarmersmarkets.org/markets/u-district">U-District Farmers' Market.</a> This is what the cranberry harvest for farmers' markets looked like the first few seasons farmers started bringing these local treasures to the market.</div>
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The tables have more berries now and the price is higher these days. It isn't easy to grow cranberries. They grow on bushes that need bogs, and with all that water, cranberries are susceptible to <a href="http://longbeach.wsu.edu/cranberries/cottonballdiseaseofcranberry.pdf.pdf">fungus</a>. </div>
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Chemical fungicides aren't allowed for organic cranberries, so growing them is more challengine. You might say it's an act of love. One farm <a href="http://starvationalley.com/">Starvation Alley </a>is doing just that. They are the first<a href="http://seattletimes.com/html/travel/2024845970_washingtonweekendslongbeachxml.html"> certified organic cranberry grower</a> in Washington state. And they sell berries in the U-district market. Check out their story, then support their farm.</div>
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For this recipe, apples help balance the sweet tones with the tart cranberries in Cranapple Walnut Cake, a recipe I found in Mollie Katzen's <a href="http://www.molliekatzen.com/books_heart_plate/index.php">Heart of the Plate</a>. </div>
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<a href="http://2.bp.blogspot.com/-_F8eoP13XYI/TU7xju5hPZI/AAAAAAAABwI/MQ1Qmwq5lCQ/s1600/IMG_5261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_F8eoP13XYI/TU7xju5hPZI/AAAAAAAABwI/MQ1Qmwq5lCQ/s1600/IMG_5261.JPG" height="266" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIbYpQEFP38jp1DgePgIvUJi7Yv-naRhXQiBE9ZPqosN3ogpVclG5CWmeZsbmKtDo0_OGR2XT3HF1pX6WDlopVuoGKwDl4pyNlJRpptRQ81cAIPgc7BP52GQNK3gqRzq7V0JJC3HBaUU/s1600/IMG_3580.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIbYpQEFP38jp1DgePgIvUJi7Yv-naRhXQiBE9ZPqosN3ogpVclG5CWmeZsbmKtDo0_OGR2XT3HF1pX6WDlopVuoGKwDl4pyNlJRpptRQ81cAIPgc7BP52GQNK3gqRzq7V0JJC3HBaUU/s1600/IMG_3580.JPG" height="400" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Someone isn't interested unless we're testing actual recipes.</td></tr>
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Of course the third ingredient that grabbed my attention was walnuts, another northwest treasure. I happen to have a significant amount of my walnuts from <a href="https://grousemtfarm.wordpress.com/">Grouse Mountain Farm</a>. Once you've eaten the best walnuts, you'll never want the store bought variety again. I'm hoping this box of local walnuts will last through the winter. I may have to hide them.</div>
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<a href="http://1.bp.blogspot.com/-RMQZChJglB0/TNIXZobvutI/AAAAAAAABhY/fdCfdtCQ1Ys/s1600/IMG_4631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RMQZChJglB0/TNIXZobvutI/AAAAAAAABhY/fdCfdtCQ1Ys/s1600/IMG_4631.JPG" height="291" width="320" /></a></div>
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Nash's flour is available and it's worth the extra cost. How many people can say they've ever really had fresh flour? Just a ferry ride away in Sequim, Washington, <a href="http://nashsorganicproduce.com/">Nash's organic farm</a> has been grinding out flour for eight years now.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkn51MzbOyDycvn0C95PpspAOruCkhXWLds-wMHNIJpTgJTRjuqTPWPNt7ONNKwsC2eXLUQBqb4LYbXriRe-8Cz6y-yIvV-5RCWSvcir2oN_sp_dH4Ej_DS_RxV8qNW29fdiF1zf7914U/s1600/IMG_3576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkn51MzbOyDycvn0C95PpspAOruCkhXWLds-wMHNIJpTgJTRjuqTPWPNt7ONNKwsC2eXLUQBqb4LYbXriRe-8Cz6y-yIvV-5RCWSvcir2oN_sp_dH4Ej_DS_RxV8qNW29fdiF1zf7914U/s1600/IMG_3576.JPG" height="400" width="298" /></a></div>
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<b>Recipe adaptation</b></div>
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I started with Molly Katzen's recipe and I made a few alterations along the way. I increased the flour measurement because Nash's flour has less gluten and seems to have more moisture. I used darker brown sugar, so the recipe turned out significantly darker than the photo in the book that appears to have been made with very light colored sugar.</div>
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I could have used less sugar, but I wasn't sure because the cranberries were very tart and the Granny Smith apples were also tart. Also I cut down on the amount of apples and I chopped as opposed to slicing them. I find with Nash's flour, pastries don't always hold together as well, but the flavor makes up for that minor problem.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUVnOedkRgP2HwmTAC-C3ef5SrGOffmnj40uH3suCfwzHS457AXxA0_4R1fnNDms-8Q30YOCWwiN7ryRo-gFmColf00bQ2uDNrI2qFdrJedYkkvmvuEw5x83NSCAoEfCkVbpPzyG9WIo/s1600/IMG_3585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUVnOedkRgP2HwmTAC-C3ef5SrGOffmnj40uH3suCfwzHS457AXxA0_4R1fnNDms-8Q30YOCWwiN7ryRo-gFmColf00bQ2uDNrI2qFdrJedYkkvmvuEw5x83NSCAoEfCkVbpPzyG9WIo/s1600/IMG_3585.JPG" height="298" width="400" /></a></div>
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<b><span class="Apple-style-span" style="font-size: large;">Cranapple Walnut Cake</span></b></div>
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(Makes one 9 by 13-inch cake or about 10 servings)</div>
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1 3/4 cups brown sugar</div>
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1/2 cup canola or grapeseed oil</div>
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1 teaspoon vanilla extract</div>
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2 large eggs, beaten, or <a href="http://www.bobsredmill.com/recipes.php?recipe=7157">flax-seed egg replacer </a>for 2 eggs</div>
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2 cups whole wheat pastry flour (if using fresh local flour use 2 1/4 cups)</div>
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1 teaspoon baking powder</div>
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1/2 teaspoon baking soda</div>
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1 teaspoon ground cinnamon</div>
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1/2 teaspoon nutmeg</div>
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1/4 teaspoon cloves</div>
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1 large apple, peeled and core removed, chopped (about 1 1/2 cups)</div>
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1 1/2 cups cranberries, fresh or frozen</div>
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3/4 cup toasted walnuts</div>
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<b>1. Preheat </b>oven to 350F. Lightly oil a 13 by 9-inch baking dish.</div>
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<b>2. Beat</b> together eggs, brown sugar, oil and vanilla.</div>
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<b>3. Whisk </b>together flour, baking powder, baking soda, cinnamon, nutmeg and cloves, in a separate bowl. Combine wet and dry ingredients, adding the fruit and nuts. Mixture will be quite thick. Spread in the prepared baking pan. </div>
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<b>4. Bake</b> for 45 minutes or until lightly browned on top. Test with toothpick before removing from the oven. Allow to cool on cooling rack before slicing. Top with whipped topping, coconut sorbet or ice cream.</div>
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com1tag:blogger.com,1999:blog-860795929306251680.post-42705057961980806152014-12-01T12:09:00.004-08:002014-12-01T12:09:40.626-08:00Sweet Potato-Walnut Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeDQKjOeUAU0ZiaE46nFfr-FtTLiS3OGzi-eBhyphenhyphenEcFw1mtpMO8h9NSslKXTkXmN2rDP5679fs5hHKeUCtdTevzGsUSw-kSDYShAtO3v_L-BxbxzVJ34x1QtvA6dI2nlKOhgOrRxphzoU/s1600/IMG_3569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeDQKjOeUAU0ZiaE46nFfr-FtTLiS3OGzi-eBhyphenhyphenEcFw1mtpMO8h9NSslKXTkXmN2rDP5679fs5hHKeUCtdTevzGsUSw-kSDYShAtO3v_L-BxbxzVJ34x1QtvA6dI2nlKOhgOrRxphzoU/s1600/IMG_3569.JPG" height="400" width="295" /></a></div>
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I meant to post this recipe for sweet potato biscuits last week, but we left for the beach and the truth was it was so relaxing, I never thought about posting anything after we got there. Guilty of taking too many beach walks.</div>
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Washington winter storms chase most everyone away. This makes the beach is so inviting in winter, it's almost like having your own beach. <a href="http://chautauqualodge.com/">This lodge</a> is offers three nights for the price of two. I love the fireplaces in the room and just over the dunes is the beach.</div>
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The dogs get to play on the beach. They don't mind wind or rain.</div>
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<a href="http://2.bp.blogspot.com/-y7LVrvYe0yc/TtO-yRT-_UI/AAAAAAAADv0/CAmUgod5USw/s1600/_MG_9847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-y7LVrvYe0yc/TtO-yRT-_UI/AAAAAAAADv0/CAmUgod5USw/s1600/_MG_9847.jpg" height="400" width="264" /></a></div>
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I like finding colors against the grey winter sky.</div>
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On another note, we have also just adopted another basset hound. Meet Olivia. She's not quite a poser like my <a href="https://www.facebook.com/pages/The-Dog-Picker/229778313730119">Cooking Assistant </a>but she now likes raw carrots and apples, no big surprise right? It's baking season again so the <a href="http://foodconnections.blogspot.com/search?q=Buckwheat+biscuits">homemade dog biscuits</a> just keep coming.</div>
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You can buy sweet potatoes locally in the Northwest. These are so good, you may never buy store-bought sweet potatoes again.</div>
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They need to be cooked first. You can bake them or steam them. Remove the skins before adding the cooked sweet potatoes to the biscuit mix.</div>
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I found this biscuit recipe in one of my long-time <a href="http://www.amazon.com/Breadtime-Stories-Cookbook-Bakers-Browsers/dp/0898153158">favorite cookbooks</a>, which as you can probably see has gotten plenty of use since it was published in 1990.</div>
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In the stores, I get the variety called Jewel or Red Garnet yams, sweeter varieties with more moisture. We call some sweet potatoes yams, but true yams are found in Africa and are quite different than these sweet starchy vegetables.</div>
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I had a bit of Nash's whole wheat pastry flour (a local farm) left and I used that. I always end up using more of this flour than store bought varieties, maybe because it's fresh and has more moisture. If you haven't ever used fresh locally grown flour, you should at least try it once. The flavor is so much better than the bland store bought flour.</div>
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Here is my version of this great recipe:</div>
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<b><span class="Apple-style-span" style="font-size: large;">Sweet Potato-Walnut Drop Biscuits</span></b></div>
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(Makes about 9 large biscuits)</div>
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<i>Breakfast, lunch or dinner, these biscuits are good any time. Thank you <a href="http://www.goodreads.com/author/show/232622.Susan_Jane_Cheney">Susan Jane Cheney</a>! </i></div>
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1 orange</div>
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1/3 cup almond, rice or soy milk</div>
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2 cups whole wheat pastry flour</div>
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1 1/2 teaspoons baking powder</div>
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1/2 teaspoon baking soda</div>
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1/2 cup chopped toasted walnuts</div>
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1 cup cooked mashed sweet potato</div>
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3 tablespoons canola oil, melted <a href="http://earthbalancenatural.com/product/natural-shortening/">Earth Balance baking sticks</a> or butter</div>
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2 tablespoons maple syrup, plus enough for glazing</div>
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<b>Preheat </b>oven to 450F. Lightly oil a baking sheet or coat with parchment paper.</div>
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<b>Grate</b> the orange zest and juice the orange. Add almond milk to make 2/3 cup of liquid. </div>
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<b>Measure</b> 2 cups sifted flour into a bowl, add baking powder and soda and sift together. Stir in walnuts. In another bowl combine mashed sweet potato, oil and maple syrup. Blend the dry and wet ingredients together. Add enough flour for a fairly stiff dough that can still be dropped by spoonful.</div>
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<b>Spoon</b> 9 biscuits onto a baking sheet, spaced as far apart as possible. Bake in the preheated oven for 15 minutes or until biscuits are browned. Place them on a baking rack and lightly brush the tops with maple syrup.</div>
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Meanwhile at the beach, the sun made an appearance.</div>
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com1tag:blogger.com,1999:blog-860795929306251680.post-11204427857404045602014-11-20T13:12:00.002-08:002014-11-20T13:12:29.427-08:00Brussels Sprouts: Two Ways<div class="separator" style="clear: both; text-align: center;">
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The time to buy Brussels sprouts is when the weather turns cold. And lately it's been cold enough to bring in the hummingbird feeder at night. Buy fresh sprouts, if possible. Frozen sprouts are often bitter and serving frozen Brussels sprouts can turn people off of this great vegetable. </div>
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When the sprouts are on trees, they may be fresher than loose sprouts, but it's hard to tell how much you're paying when you buy a tree, which is discarded in the end. </div>
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The price shown above is last year's price. This year, the price is between $5.99 and $6.99 for a "tree." I have no idea how much a "tree" weighs but the tree is fairly heavy and compact, so the true price of the sprouts is probably about twice what the tree sells for, or about $10.99 a pound, making this a "special occasion food" for the frugal or $100 a week food shopper (is that really possible in the Northwest?).</div>
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Shallots are pricier than onions, so these are also for special dinners at our house. Could be, they'd both be perfect for Thanksgiving.</div>
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<b>Brussels Sprouts, Leeks and Red Peppers with Lemon</b></div>
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(Serves 4)</div>
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1 large leek, sliced and washed thoroughly</div>
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1 tablespoon canola oil or ghee (clarified butter)</div>
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1 pound Brussels sprouts, washed and cut in half</div>
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1/2 cup diced red pepper</div>
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3 or 4 cloves garlic, pressed</div>
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1 tablespoon Mama Lil's Peppers, chopped, or use 1/2 teaspoon red pepper flakes</div>
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Sea salt to taste</div>
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Lemon juice, fresh (use a Meyer lemon, if possible)</div>
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Shredded coconut</div>
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<b>Heat </b>a heavy skillet over medium heat. Add oil and leek. Stir and cook until leek begins to soften and brown. </div>
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<b>Add</b> Brussels sprouts, stir and cook until sprouts begin to soften. Add the diced red pepper and Mama Lil's. Continue to stir and cook until sprouts are fork tender. Sprinkle with sea salt to taste. Drizzle with fresh lemon juice. Sprinkle with a small amount of shredded coconut. </div>
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And keep them out of reach from your <a href="https://www.facebook.com/pages/The-Dog-Picker/229778313730119">Cooking Assistant</a>.</div>
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I cooked this Brussels sprouts recipe with shiitake mushrooms last year. Now that I look at it, the simplicity of it is very similar to my Brussels sprouts and leeks and red peppers. I like the colors of this year's Brussels sprouts recipe. </div>
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Use whichever version suits you.</div>
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<b>Roasted Brussels Sprouts with Shiitake Mushrooms</b><br />
(Serves 4)<br />
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Brussels Sprouts from one tree (about 2 pounds sprouts)<br />
5 cloves garlic, peeled and sliced<br />
1 1/2 tablespoon extra-virgin olive oil, divided<br />
1 tablespoon Mama Lil's peppers, chopped, or 1/2 teaspoon chopped red peppers<br />
Smoked sea salt to taste<br />
8 ounces shiitake mushrooms, tough stems removed and sliced<br />
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<b>Preheat</b> oven to 400F. Cut sprouts in half. Toss sprouts and garlic in oil. Stir in peppers. Layer sprouts in a baking dish. Sprinkle with smoked sea salt. Roast for 30 minutes, stirring once.<br />
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<b>Heat </b>a heavy skillet over medium heat. Add mushrooms. Stir and cook until they soften. In the last 10 minutes, add them to roasting Brussels sprouts.<br />
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com0tag:blogger.com,1999:blog-860795929306251680.post-69482407118772706332014-11-05T07:50:00.002-08:002014-11-05T07:52:56.604-08:00Roasted Romanesco<div class="separator" style="clear: both; text-align: center;">
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I love autumn--all the squash, chanterelle mushrooms, and romanesco. I'd decided to roast vegetables and when I spotted the chartreuse brassica, I reached for small head.</div>
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I decided to roast vegetables in part to talk about a recently published recipe. I send articles and recipes on a regular basis to <a href="http://www.marlenesmarket-deli.com/">Marlene's Market and Deli</a> in Tacoma, which is the best place to shop for organic and vegetarian foods in Tacoma. They publish a monthly newletter called <a href="http://www.marlenesmarket-deli.com/?page_id=3042">The Sound Outlook</a>. Check it out, see Marlene. </div>
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The November issue is all recipes. I love that. Two of mine were featured, a vegan mushroom gravy and a roasted vegetable medley.</div>
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Occasionally mistakes are made when recipes are reprinted, and everybody has a recipe for roasted vegetables. Really--what's so hard about roasting them. Spread a pound or two of chopped vegetables in a roasting pan. Drizzle with a little oil, sprinkle with sea salt and back at 350F to 400F until done.</div>
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So I didn't look at the roasted vegetable recipe for awhile, but when I picked it up to read it, I was astonished to see 8 tablespoons of oil and even more shocked to see 2 teaspoons of sea salt and 2 tablespoons of chopped rosemary.</div>
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Yikes! Mistakes were made, but where? I can't find the original recipe because neither recipe is one I submitted for the November issue. It took awhile to find the gravy recipe, and maybe I'll post that one next week. </div>
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At any rate, the lesson here is to remember, when reading recipes, mistakes could have been made. Use your own discretion. This is obviously too much oil and salt for any roasted vegetable recipe, and when you increase the amount of vegetables in a recipe, never double the salt or pepper. I'm also not sure I get the plastic bag technique. Can't you just stir them in the pan? Anyway, I continue the hunt for this recipe.</div>
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Okay, that said, we can move on to romanesco. I hadn't tried roasting it until I found this<a href="http://www.thekitchensnob.com/roasted-romanesco/"> amazing roasted romanesco</a> recipe. Then, I wished I'd gotten more. You don't know how good vegetables can be until you've tasted this.</div>
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We've had it in soups, stir frys, salads, but from now on I think I'll roast romanesco.</div>
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Looking at romaneco is like viewing a work of art. </div>
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My<a href="https://www.facebook.com/pages/The-Dog-Picker/229778313730119"> Cooking Assistant</a> has decided that he likes. He loves broccoli and cauliflower so romanesco is a magnet for him.</div>
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Shortly after this he weakened and gobbled a few pieces. I knew I should have gotten a bigger head.</div>
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Seriously, it's the addition of toasted garlic that makes the flavor amazing.</div>
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<span class="Apple-style-span" style="font-size: large;">Roasted Garlic Romanesco</span></div>
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3 tablespoons olive oil</div>
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3 cloves garlic, pressed</div>
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Dash of hot chile powder or cayenne</div>
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Romanesco, cut into bite size pieces.</div>
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Smoked sea salt or sea salt</div>
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Romano or Parmesan cheese (optional)</div>
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<b>Preheat </b>oven to 400F. Blend olive oil, garlic and chile powder together. Lay romanesco in a 9 by 13- inch baking dish. Toss with oil mixture. Place in oven. Stir occasionally. Sprinkle with cheese after 20 minutes. Return to the oven and continue to bake until tender--about 10 minutes. Season with salt.</div>
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com2tag:blogger.com,1999:blog-860795929306251680.post-17242374854955788482014-10-30T15:08:00.000-07:002014-10-30T15:08:41.784-07:00Pear Clafouti<!--VISISTAT SNIPPET//-->
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It's all pears and apples at the markets now. I wanted a pear clafouti--can this pass for breakfast fare? Or is it a dessert? I think I'd eat it any time it came out of the oven.</div>
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Use any kind of pear you want. </div>
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The original recipe listed Bartlett; I like Bosc, and these Seckel pears are a good choice too. Also don't limit yourself to four pears. Use as many as you want to cover the bottom of the pan.</div>
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This recipe came from my book. Check out my book for more recipes like this one.</div>
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This recipe in my <a href="http://www.timberpress.com/books/northwest_vegetarian_cookbook/daniels-zeller/9781604690347">cookbook</a> came from Jenette Herman of Cliffside Orchards. It's like custard. I didn't quite have enough pears to crowd the bottom but the wonderful custard between the pears is to die for.<br />
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Seriously, I don't mind giving up bread things for a few weeks if I could have more of these treats.<br />
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In my book three eggs is a bit much to replace without losing texture, so I checked to see how vegans handled clafouti. Most used silken tofu as an egg-replacement like this<a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1105635"> vegan cherry clafouti</a>. </div>
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<b><span class="Apple-style-span" style="font-size: large;">Pear Clafouti</span></b><br />
(Serves 4)<br />
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4 ripe Bartlett pears, or 6 to 8 Seckel pears, cut in half<br />
3 eggs, beaten, or 6 ounces silken tofu, blended<br />
1/2 cup brown sugar<br />
1/3 cup whole wheat pastry flour<br />
3/4 cup milk, soy or almond milk<br />
1 teaspoon vanilla<br />
1 tablespoon brandy<br />
Salt<br />
Powdered sugar<br />
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<b>1. Preheat</b> oven to 350F. Oil or butter a 9-inch round cake pan. Lay pears cut side down.<br />
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<b>2. Combine</b> the eggs or tofu and sugar using a mixer in a large bowl. Beat until foamy and thick. Add flour and mix until a soft batter forms, then stir in milk, vanilla extract, and brandy, if desired. Sprinkle with a pinch of salt. Pour mixture over the pears and bake until browned on top, about 30 minutes.<br />
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Recipe from <a href="http://www.timberpress.com/books/northwest_vegetarian_cookbook/daniels-zeller/9781604690347">The Northwest Vegetarian Cookbook</a>, by Debra Daniels-Zeller.</div>
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Here is what it looks like with berries added:</div>
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Oh those berries. . . </div>
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Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com3tag:blogger.com,1999:blog-860795929306251680.post-35300467016979261092014-10-23T12:36:00.001-07:002014-10-23T12:36:54.652-07:00"Cream" of Celery Soup (Vegan)<div class="separator" style="clear: both; text-align: center;">
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I love fall--the rainy days, falling leaves, pumpkins, hearty greens and root vegetables. It's also soup season, and last week I read this <a href="http://www.healthyeatingforordinarypeople.com/2014/10/creamy-celery-soup.html">blog post </a>and immediately wanted Cream of Celery soup. That's the thing about a good food blog--you never run out of ideas. The cream is made with cashew cream and celery's root cousin--celeriac--also plays a staring role.</div>
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Celeriac is not exactly out of season yet, but apparently it's getting a little late for<a href="http://en.wikipedia.org/wiki/Celeriac"> celeriac</a> here in the Northwest. I found some at Rent's Due Ranch. </div>
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Sometimes you have to search out celery this time of year, too. If you can't find either celeriac or celery check natural food stores because organic is way better tasting than non-organic. And if you're still having trouble finding celeriac, just add another white potato.</div>
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Celeriac is knobby and sometimes hard to cut all the gnarly brown hairs that grow up inside the root. The creamy color also turns brown when exposed to light, so if you need to leave it for more than a few minutes, toss it with lemon juice after cutting it, so it doesn't change colors.</div>
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Every fall soup needs garlic and you should get it now, while it's still in season. River Farm is using the remainder of their garlic for seed next year. I hope they saved enough for the wonderful garlic powder they sell in the winter.</div>
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I'd asked for 5 heads a few weeks ago and when Liz brought 5 pounds, I decided to get it all. Store it in a dark place where air circulates, and check it every so often to use heads that begin to soften.</div>
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Potatoes help thicken the soup. Often when you leave leftovers overnight, the soup gets so thick you need to add more water the next day.</div>
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I added an apple on impulse because I had so many apples. The flavors blend together well and you can't tell an apple was added to the mix. Peel it first so the colors don't detract from the celery.</div>
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Upstairs, downstairs--together these two vegetables make a delicious team.</div>
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The cashews pureed with apple cider and added to the soup in the end, give the soup a decadent feel.</div>
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<b>"Cream" of Celery Soup</b></div>
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(Serves 4)</div>
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<i>If you don't already love celery, you will after this soup. A little of everything goes into this savory stock-free seasonal soup.</i></div>
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1/2 cup cashews</div>
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1/2 cup apple cider</div>
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8 ounces shiitake mushrooms, stems removed if large and sliced</div>
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1 small red pepper, seeds and stem removed, small dice</div>
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1 cup sliced carrots</div>
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1 small onion or 2 shallots, small dice</div>
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1 tablespoon extra-virgin olive oil</div>
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2 heads of celeriac, carefully peeled and diced</div>
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3 to 4 cups chopped celery</div>
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1 white potato, peeled and diced</div>
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1 apple, peeled, cored and diced</div>
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3 to 4 cloves garlic (pressed)</div>
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1 tablespoon chopped Mama Lil's Peppers (or 1/2 teaspoon red pepper flakes)</div>
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1/2 teaspoon sea salt</div>
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1 teaspoon lemon zest</div>
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1/2 teaspoon agave nectar</div>
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4 cups water</div>
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Lemon juice to taste</div>
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Chopped parsley for garnish</div>
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<b>1. Soak </b>the cashews in apple cider for at least 2 hours. Puree until smooth and set aside.</div>
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<b>2. Dry</b> fry the mushrooms until they soften. Add red pepper, carrots, onion and olive oil. Stir, cover and reduce heat so vegetables sweat and soften.</div>
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<b>3. Place </b>celeriac, celery, potato, apple, garlic Mama Lil's, sea salt lemon zest, agave nectar and water in a soup pot. Bring to a boil. Reduce heat and simmer until vegetables soften. </div>
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<b>4. Puree </b>celeriac-celery mixture a little at a time until creamy. Add the mushrooms and vegetables. Balance the flavors with salt and lemon juice. Stir in the cashew cream. </div>
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<b>5. Serve</b> garnished with parsley.</div>
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<!--VISISTAT SNIPPET//-->Debra Daniels-Zellerhttp://www.blogger.com/profile/11797092960369920910noreply@blogger.com1tag:blogger.com,1999:blog-860795929306251680.post-76216060652670402312014-10-16T12:45:00.001-07:002014-10-16T12:52:51.718-07:00Orange-Walnut Sweet Rolls<div class="separator" style="clear: both; text-align: center;">
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Sometimes I escape into baking and I'd been on a spree lately, making dog biscuits, muffins and most recently these sweet rolls. I'd wanted to use my favorte walnuts from <a href="http://grousemtfarm.wordpress.com/2011/10/20/walnuts-theyre-here/">Grouse Mountain</a>, I usually splurge with these local treasures at least once evey fall. </div>
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I said "been on a baking spree"because shortly after I made these rolls (the next day), I gave up bread products. For just 14 days, but still. It all started as a conversation, "what would it be like to give up candy, ice cream--something you like." I mean really like.</div>
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Okay, after I said, I'm in for 14 days, I ate my share of the rolls first. </div>
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I used a recipe from this old pamphlet Mom gave me decades ago. It's actually one of the first things I ever baked on my own.</div>
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I'm not exactly sure of the year, but the winning recipe in this one was from Mrs. Henry Jorgenson from Portland, Oregon. Is she anyone's grandmother? Is she still around? She won $25,000 and she said was for her son's college education. Today $25,000 might only buy a year's tuition. In the 50s that money would have paid for the entire 4 years of college and you'd probably have some money left over. I used her recipe called "Ring-a-Lings."</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43bthEP7cqDkGCpKBZDJ2t12uPeac5QoCJQz48QMoNkJnz7vnB_Uu9tFL51bcKl0Iypr33u7Hsz8BT1YnfCyHyFI9qzzfHl2e6Krfea5jDS9-KEaODugLh85TpqOjEHPaiWUXqwnTDx4/s1600/IMG_3505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43bthEP7cqDkGCpKBZDJ2t12uPeac5QoCJQz48QMoNkJnz7vnB_Uu9tFL51bcKl0Iypr33u7Hsz8BT1YnfCyHyFI9qzzfHl2e6Krfea5jDS9-KEaODugLh85TpqOjEHPaiWUXqwnTDx4/s1600/IMG_3505.JPG" height="298" width="400" /></a></div>
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I didn't exactly follow her recipe. I left out the eggs. The nut filling was with hazelnuts. (Go figure, Portland, right). I prefer walnuts, but the orange flavoring could really enhance hazelnuts. </div>
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But recipes are for changing. For bread, all you really need are yeast, warm liquid, flour, salt and oil. The rest is optional. The rest is tweaking. I could have also made them pumpkin by adding some pureed pumpkin. Maybe next time.</div>
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Don't omit the salt, or it will seriously taste flat.</div>
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Local flour with yeast bread can be tricky. I don't really bake much, so I don't have a scale for accuracy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiVMPV6i6f-fRwlwOqp64iPdXYiv39xNlpVcJZfYFSSKIUuSDniyS0gM9-Ybf0j4pEopwUbUOZabJH_cZ2NLZC_3s-epSHmMtiSLoCkp39mpwamjF-0uy7zEXUxOGozWYybXPRtd7u5I/s1600/IMG_3514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiVMPV6i6f-fRwlwOqp64iPdXYiv39xNlpVcJZfYFSSKIUuSDniyS0gM9-Ybf0j4pEopwUbUOZabJH_cZ2NLZC_3s-epSHmMtiSLoCkp39mpwamjF-0uy7zEXUxOGozWYybXPRtd7u5I/s1600/IMG_3514.JPG" height="400" width="357" /></a></div>
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Fourteen days without bread? Just in case you decide to go without, do it after you've eaten your share.</div>
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A big thank you to Mrs. Henry Jorgenson.</div>
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<b>Orange-Walnut Sweet Rolls</b></div>
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(Makes 1 dozen rolls)</div>
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<i>These rolls are for days when you have some time at home to let them rise. I generally let them rise three times, with the last rise as shaped rolls, but the original recipe had only two rises. Before you start, it's est to heat the almond milk in a microwave for 30 seconds at a time until it is hot. The yeast needs the liquid to be 105F to activate.</i></div>
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1 package yeast</div>
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1/2 cup hot almond milk</div>
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1/2 cup fresh orange juice</div>
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2 tablespoons honey or 1 tablespoon agave nectar</div>
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3 to 4 cups unbleached flour (or use a 50/50 mixture of hard wheat and unbleached flour)</div>
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1/2 teaspoon salt</div>
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1 tablesoon fresly grated orange zest</div>
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1/4 cup melted butter or Earth Balance</div>
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<b>Filling:</b></div>
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1/2 cup Earth Balance or softened butter</div>
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3/4 cup brown sugar</div>
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1/2 teaspoon cardamom</div>
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1 cup chopped walnuts</div>
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1/2 cup chopped tart cherries or currants</div>
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<b>Glaze:</b></div>
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1/4 cup fresh orange juice</div>
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3 tablespoon sugar for glaze</div>
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<b>1. Dissolve</b> yeast in milk and orange juice. Let it sit for 5 minutes. Mix in the honey. Stir in flour, salt orange zest. Stir until a dough begins to form. Add the butter or Earth Balance and continue to mix until a thick dough forms, adding flour to make dough very thick. Continue to mix until dough pulls away from the sides of the bowl and is thick enough to handle.</div>
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<b>2. Knead </b>dough until it becomes smooth and elastic. Shape it into a ball and place it in an oiled bowl to rise for 1 hour. Let it rise in a warm place. Make sure no drafts hit the dough while it is rising. When it is doubled in bulk, push the dough down. Knead again and let it rise once more for about 30 minutes. (Test the dough with the poke method. If the dough fills in right away after poking it, it still needs to rise. If the indentation remains, the dough has risen enough.)</div>
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<b>3. Combine</b> the ingredients for the filling while dough is rising the second time.</div>
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<b>4. Turn</b> dough out onto a floured board after the second rise. Let it sit 5 minutes, then pull or roll the dough to a rectangle--about 22 by 12-inches. Spread the filling over half the wide side of the dough. Fold the other half over the dough, so you have a sandwich with the filling in the center.</div>
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<b>5. Slice </b>12 strips. Take each filled strip and twist it around. Form the twists into a circle, pinching the dough together.</div>
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<b>6. Place </b>on parchment paper on a baking sheet. Cover with a damp towel or an oiled piece of plastic wrap and let rise for 1 hour or until doubled in size. Make glaze from orange juice and sugar.</div>
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<b>7. Preheat</b> oven to 350F. Bake for 15 minutes. Rolls will be lightly browned. Remove from oven and brush with glaze. Bake 5 minutes more. Tops should be golden brown.</div>
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I nearly didn't take this picture because it shows my primitive baking skills. I was a little worried about the thin sections.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-ZKI5WRMZhLZZxBOctjjravxkDN7kfKVVLeMbtalCoD-utsp5rQhcyPsZTqXxHVzBcQYw3Wo0IQc0mLbSWsXIkwotIm_mHWBctQ8RkAIXiYvMTOtLk5FqEOyHTElay6h1AfWV5TW7IE/s1600/IMG_3511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-ZKI5WRMZhLZZxBOctjjravxkDN7kfKVVLeMbtalCoD-utsp5rQhcyPsZTqXxHVzBcQYw3Wo0IQc0mLbSWsXIkwotIm_mHWBctQ8RkAIXiYvMTOtLk5FqEOyHTElay6h1AfWV5TW7IE/s1600/IMG_3511.JPG" height="400" width="298" /></a></div>
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And try to spead the filling evenly. You can see the challenges of too much filling when it comes to twisting the dough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1qPcquIobksQuOmNAUpyRg6-DtuG_hN7QxC0UbtNCej3HoQXeWn-BPpXoGyVSiNBe_Tqfcgm0ZO0c85Z00YdUZEyHS7dC2FhBB96Ul6Z6HZ1D9A05hjZ64eoUTj05LB7Cp5vaHed61TE/s1600/IMG_3510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1qPcquIobksQuOmNAUpyRg6-DtuG_hN7QxC0UbtNCej3HoQXeWn-BPpXoGyVSiNBe_Tqfcgm0ZO0c85Z00YdUZEyHS7dC2FhBB96Ul6Z6HZ1D9A05hjZ64eoUTj05LB7Cp5vaHed61TE/s1600/IMG_3510.JPG" height="400" width="295" /></a></div>
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Just when I was sure they wouldn't turn out, it all came together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElTPrH4U3mYMYfDRXf6CNbfvglk4_V0R55IhGLkZO_ajhmIRdF9QTwQp0OEvcy_tsEjCVodk3Rc-fRWXrP1tW-rOPDz9w6AXqYde-nq-lKK9PdMy_r1B0G-m4m-1LQffHZHeZ48z8W2c/s1600/IMG_3509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElTPrH4U3mYMYfDRXf6CNbfvglk4_V0R55IhGLkZO_ajhmIRdF9QTwQp0OEvcy_tsEjCVodk3Rc-fRWXrP1tW-rOPDz9w6AXqYde-nq-lKK9PdMy_r1B0G-m4m-1LQffHZHeZ48z8W2c/s1600/IMG_3509.JPG" height="239" width="320" /></a></div>
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I wasn't the only one impressed with how easily they came together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTNCzL-Mjjxi-CY_pabfiXgH4FpNO1AZ994dBhUPIER1evCewjSEkbi3I9xZUYb8RKxSwDD72FNub-8SgKHheAUyBCLdQN5xpLmUb8SBCFBGtmo9QjpNnqbs9SatRTk8YCNH2WDdqpN4/s1600/IMG_3512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTNCzL-Mjjxi-CY_pabfiXgH4FpNO1AZ994dBhUPIER1evCewjSEkbi3I9xZUYb8RKxSwDD72FNub-8SgKHheAUyBCLdQN5xpLmUb8SBCFBGtmo9QjpNnqbs9SatRTk8YCNH2WDdqpN4/s1600/IMG_3512.JPG" height="400" width="298" /></a></div>
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The last rise takes about an hour. Salt and fat slow down the rise. I added little currants to the filling. My<a href="https://www.facebook.com/pages/The-Dog-Picker/229778313730119"> Cooking Assistant </a>can only dream. Currants like raisins aren't good for dogs, so he had to settle for a dog biscuit for his modeling fee.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWGRFRuMDGqbBh5frfC5yzkxuxyLZdijGiK82JNvC5zaiAB8is7iskz16oR4jvazl1RPe3mJXo42bLvRVFhDNsNnNxNcT4dQh6Fd7YqDaKlStnp06fs4fOUQ2TiYgKT9yAxQWpx9yo1k/s1600/IMG_3516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWGRFRuMDGqbBh5frfC5yzkxuxyLZdijGiK82JNvC5zaiAB8is7iskz16oR4jvazl1RPe3mJXo42bLvRVFhDNsNnNxNcT4dQh6Fd7YqDaKlStnp06fs4fOUQ2TiYgKT9yAxQWpx9yo1k/s1600/IMG_3516.JPG" height="640" width="476" /></a></div>
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