tag:blogger.com,1999:blog-53700963915271567102024-03-13T01:10:46.769-07:00Artsy-FoodieUnknownnoreply@blogger.comBlogger143125tag:blogger.com,1999:blog-5370096391527156710.post-9390985449368413452010-05-01T12:13:00.000-07:002010-05-01T12:13:36.974-07:00Crispy Basil Leaves & Marinade for Tofu or Chicken<a href="http://www.flickr.com/photos/artsy-foodie/4560640774/" title="Basil crispy by Artsy-Foodie, on Flickr"><img alt="Basil crispy" height="375" src="http://farm4.static.flickr.com/3333/4560640774_f48af849db.jpg" width="500" /></a><br />
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<span style="font-size: large;">My CSA box came with a glimpse of summer a few weeks ago: a small bag of beautiful basil leaves. It was a bit unexpected, and I was at a loss for a clever way to prepare the beautiful leaves. Pesto seemed too obvious and my husband vetoed that idea. He suggested a Thai basil dish--something I had never made at home before. I started to do some research and decided to crisp half the leaves in an oven instead of frying them. I decided to use the remaining basil for a lovely Asian style marinade. </span><br />
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</span><br />
<span style="font-size: large;">The recipe below was excellent with tofu but would work as well on bite size pieces of chicken. If you are gluten free or wheat free, please be aware that soy sauce is a common source of hidden wheat. </span><br />
<br />
<span style="font-size: large;">By the way if you are looking for an excellent CSA in the Seattle area: <a href="http://www.jubileefarm.org/index.cfm">Jubilee Farm</a> is a great one to support. I am as hooked on the fresh produce they send me as I am on farmer Erick's weekly newsletter which is included in every box. They've started their own blog as well: <a href="http://jubileefarm.org/thegrowingrevolution/">The Growing Revolution</a> .</span><br />
<br />
<span style="font-size: large;"><b><span style="color: orange;">Don't miss a single recipe--</span></b><span style="color: #6aa84f;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter. </span></span><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4560011335/" title="basil-crispy tofu with rice by Artsy-Foodie, on Flickr"><img alt="basil-crispy tofu with rice" height="305" src="http://farm4.static.flickr.com/3165/4560011335_c3dec757de.jpg" width="500" /></a><br />
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<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><span style="font-size: large;"><b>Crispy Basil Leaves</b></span><br />
<span style="font-size: large;"><span style="font-size: x-small;">Wait until serving time to add the crispy leaves to your dish to retain the contrast in texture between the leaves in the marinade and the ones you've crisped.</span></span><br />
<span style="font-size: large;"><span style="font-size: x-small;"> </span><b> </b></span><br />
<ul><li><span style="font-size: large;"><span style="font-size: small;">Preheat oven to 350F.</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Oil two cookie sheets.</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Coat basil leaves with vegetable oil of your choice and lay flat onto the cookie sheets.</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Sprinkle sea salt on top.</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Bake for 10-13 minutes or until crisp. Remove and let cool.</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Reserve to top your cooked marinated chicken or tofu.</span></span></li>
</ul><span style="font-size: large;"><span style="font-size: small;"> </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><b>Basil Asian Marinade for Tofu or Chicken</b></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: x-small;">This recipe will make enough marinade for 1 lb of firm tofu, or bite size pieces of chicken tenders.</span></span></span></span><br />
<br />
<i><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">1 tbsp rice vinegar</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">2 tbsp GF soy sauce </span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">1 tbsp toasted sesame oil</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">1 tbsp chili sauce</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">1 cup basil leaves, cut into thin strips</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">1 tbsp garlic, minced</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">1 tsp of brown sugar, or maple syrup</span></span></span></span></i><br />
<br />
<ul><li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Mix all the ingredients in a large dish. </span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Add your protein of choice and let sit in the refrigerator for at least 2 hours. You can leave it marinating all day or overnight for convenience.</span></span></span></span><i><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span></span></span></i></li>
</ul><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> </span><b> </b></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> </span><b> <a href="https://sites.google.com/site/artsyfoodieprintrecipes/crispy-basil-leaves-and-marinade"><span style="color: #6aa84f;">Print this recipe</span></a></b></span><br />
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</tbody></table>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-5370096391527156710.post-50165557549041761882010-04-20T19:01:00.000-07:002010-04-20T19:01:40.213-07:00So Many Fishes In the Sea<span style="font-size: large;">I've been very busy at school, a condition that's likely to persist for awhile. I'll be posting less frequently until things quiet down a bit.</span><br />
<span style="font-size: large;"> </span><br />
<div style="text-align: center;"><span style="font-size: large;"> ___________________________</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: large;">If you're like me, you may find the vast amount of food and nutrition information out there to be a mixed blessing. You can learn about almost anything, but there's a lot to wade through and what you find is often inconsistent. </span></div><div style="text-align: left;"><span style="font-size: large;"><br />
</span></div><span style="font-size: large;">Fish is a perfect example. We're told that we should eat lots of it because it's such a great source of important omega-3 fatty acids. Other sources tell us that we should limit our consumption because of mercury contamination, unsustainable fishing practices, and already-depleted fisheries. What's a girl to do?</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">In this particular case, the good folks at the Monterey Bay Aquarium do the homework for you. Their website provides a geographically targeted guide to which species are okay to eat and which should be avoided. You just click on your area on the map and out pops a printable wallet size guide to what you can safely buy. Simple, reliable and easy! </span><br />
<span style="font-size: large;"> </span><span style="font-size: large;"> </span><br />
<a href="http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx"><span style="font-size: large;">Seafood Watch</span></a><br />
<div style="color: orange;"><br />
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<b><span style="font-size: large;"><span style="color: black;">Here are some delicious fish recipes for you to try:</span></span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35q40z_EMXbfCDHoYuADMxuC56LTQlaBJARNEXqBXg3GyeWEfEJs4ZMnVCP_vRWDNW_LCAFoIWq-Wfbv2wKnKHnct08kFwVG-ZggoaIDhgFaBPQpPKvDy2jdfO2T7dorcaO5EE_XFDh8/s1600/2962457627_894df33e69.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35q40z_EMXbfCDHoYuADMxuC56LTQlaBJARNEXqBXg3GyeWEfEJs4ZMnVCP_vRWDNW_LCAFoIWq-Wfbv2wKnKHnct08kFwVG-ZggoaIDhgFaBPQpPKvDy2jdfO2T7dorcaO5EE_XFDh8/s320/2962457627_894df33e69.jpg" width="320" /></a></div><span style="font-size: large;"><span style="color: black;"> </span> </span></div><div style="text-align: center;"><b><span style="font-size: large;"><a href="http://www.artsy-foodie.com/2008/10/apricot-sesame-marinade-for-fish.html">Apricot Sesame Marinade for Fish</a></span></b></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-7BZm-NUEsshqNmmX3tfUFS_T_GTZ2STi_O7rz4Axc56Nrywul5k9l-9CJi9NfD2Fqao0gCzINhkV1LCN63MNfepN3LNZaOwPn4UFw8mrUriEJrCECIH40NQXeFS0XNR8Wqk9WVl8Bk/s1600/2715259471_2ea308dd74.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-7BZm-NUEsshqNmmX3tfUFS_T_GTZ2STi_O7rz4Axc56Nrywul5k9l-9CJi9NfD2Fqao0gCzINhkV1LCN63MNfepN3LNZaOwPn4UFw8mrUriEJrCECIH40NQXeFS0XNR8Wqk9WVl8Bk/s320/2715259471_2ea308dd74.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;"><b><a href="http://www.artsy-foodie.com/2008/08/nice-fish-swimming-in-sea-of-curry.html">Fish Curry</a></b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><b><span style="color: #6aa84f; font-size: large;">Don't miss a single post--</span></b><span style="font-size: large;"><span style="color: orange;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter.</span></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5370096391527156710.post-88649053563591730392010-04-07T19:19:00.000-07:002014-11-08T08:14:44.701-08:00Oh My...Flourless Brownies<a href="http://www.flickr.com/photos/artsy-foodie/4489832984/" title="Flourless brownies crumbs by Artsy-Foodie, on Flickr"><img alt="Flourless brownies crumbs" src="http://farm5.static.flickr.com/4062/4489832984_9c29436761.jpg" height="500" width="500" /></a><br />
<br />
<span style="font-size: large;"><span style="color: orange;"><span style="color: black;">These completely flourless brownies are what memorable dessert dreams are made of: every bite is moist, rich, intense, and completely delicious. You'll not only take little nibbles to make the pleasure last just a little bit longer but you'll most likely commit to making another batch before you reach the end of the first one.</span></span></span><br />
<br />
<span style="font-size: large;"><span style="color: orange;"><span style="color: black;">I found this recipe idea over at <a href="http://www.elanaspantry.com/brownies/">Elana's Pantry</a>. She always inspires me with her clever use of gluten free and wholesome ingredients. I altered her original recipe just a bit: maple syrup and a little evaporated cane juice instead of agave nectar, a little extra water, a little easier on the dark chocolate chips. The result was a batch of very addictive and decadent brownies, blissfully free of (cow) butter or flour. </span></span></span><br />
<span style="font-size: large;"><span style="color: orange;"><span style="color: black;"><br />
</span></span></span><br />
<span style="font-size: large;"><b style="color: orange;">Don't miss a single recipe--</b><span style="color: #6aa84f;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter. </span></span><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4489188691/" title="flourless brownies by Artsy-Foodie, on Flickr"><img alt="flourless brownies" src="http://farm3.static.flickr.com/2789/4489188691_2fb4061259.jpg" height="375" width="500" /></a><br />
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<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><span style="font-size: large; font-weight: bold;">Flourless Brownies</span><br />
<span style="font-size: small;">(makes a 9 x 13 dish) </span><span style="font-size: large; font-weight: bold;"></span><br />
<span style="font-size: large; font-weight: bold;"><br />
</span><br />
<i><span style="font-size: large;"><span style="font-size: small;">16 oz almond butter, smooth and roasted<br />
2 eggs, beaten<br />
1/2 cup pure maple syrup <br />
1/4 cup evaporated cane juice<br />
3/4 cup room temperature water<br />
1 tbsp vanilla extract<br />
1/2 cup cocoa powder, unsweetened<br />
1/2 tsp salt<br />
1 tsp baking soda<br />
3/4 cup dark chocolate chips<br />
1/4 cup walnut pieces, optional </span></span></i><span style="font-size: large; font-weight: bold;"><br />
</span><span style="font-size: large; font-weight: bold;"> </span><br />
<ul>
<li><span style="font-size: small;">Preheat oven to 350F. <br />
Place the almond butter, eggs, maple syrup in your mixer and blend until smooth.</span></li>
<li><span style="font-size: small;">Add the remaining ingredients (except for the walnut pieces)</span></li>
<li><span style="font-size: small;">Mix again to combine .</span></li>
<li><span style="font-size: small;">Oil a 9 x 13 ovenproof dish.</span></li>
<li><span style="font-size: small;">Pour the batter into it and sprinkle with walnut pieces.</span></li>
<li><span style="font-size: small;">Bake at 350F for 20-30 minutes (20 minutes will yield some seriously gooey brownies, so leave them for 30 minutes instead if you like yours more dry).</span></li>
</ul>
<span style="font-size: small;"></span><br />
<span style="font-size: small;"> <span style="color: #38761d;"><span style="font-size: large;"><b> </b></span></span></span></td><td bgcolor="#fff8c6"><span style="font-size: small;"> </span><span style="font-size: large; font-weight: bold;"><br />
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Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-5370096391527156710.post-30587829681324710032010-04-01T20:56:00.000-07:002014-09-25T13:32:53.458-07:00Food for Thoughts<span style="font-size: large;">I thought I'd share this short trailer for Joel Salatin's new documentary: <i>Fresh the Movie</i>. Joel and his unique sustainable farming practices were featured in Michael Pollan's book <i>The Omnivore's Dilemma</i> and Robert Kenner's movie <i>Food, Inc</i>. Works like these do the important job of educating us all about where our food comes from and why we should care. </span><br />
<span style="font-size: large;"><br />
</span><br />
<object height="364" width="445"><param name="movie" value="http://www.youtube.com/v/KwR44T69_Is&hl=en_US&fs=1&color1=0xe1600f&color2=0xfebd01&border=1"></param>
<param name="allowFullScreen" value="true"></param>
<param name="allowscriptaccess" value="always"></param>
<embed src="http://www.youtube.com/v/KwR44T69_Is&hl=en_US&fs=1&color1=0xe1600f&color2=0xfebd01&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="445" height="364"></embed></object><br />
<br />
<span style="font-size: large;">Today I discovered evidence that the message is having an impact: a new <a href="http://www.billthebutcher.com/">Bill the Butcher</a> store opened up in my Greater Seattle neighborhood. They offer a wide range of meat and poultry (and other gourmet items), all of which were produced locally using sustainable farming practices. The local store is managed by Scott, a classically-trained chef who eagerly plies you with delicious samples while telling you about where they came from. We left with some grass-fed beef that became our dinner--it was intensely flavorful, a cut above anything we could have bought at any of our usual places. Bill's is going to be our butcher from now on.</span><br />
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</span><br />
<b style="color: #6aa84f;"><span style="font-size: large;">Don't miss a single post--</span></b><span style="font-size: large;"><span style="color: orange;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter. </span></span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5370096391527156710.post-34751367091020358942010-03-25T17:42:00.000-07:002010-03-25T17:42:37.295-07:00Gratin Dauphinois--Scalloped Potatoes French Style<a href="http://www.flickr.com/photos/artsy-foodie/4462984519/" title="gratin dauphinois 4 by Artsy-Foodie, on Flickr"><img alt="gratin dauphinois 4" height="375" src="http://farm3.static.flickr.com/2545/4462984519_e49015e591.jpg" width="500" /></a><br />
<span style="font-size: large;"><b style="color: orange;"> </b><span style="color: orange;"><span style="color: black;">I've decided to give you a break from all the chocolate recipes and go back to something savory. For this recipe, I reached back to childhood memories of my mother's Gratin Dauphinois: a casserole made from layers of potatoes, crême fraiche (french sour cream) and cheese. <br />
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<span style="font-size: large;"><span style="color: orange;"><span style="color: black;">I am not sure how this one compares to my mom's--memories have a way of making something special even more so-- but it was very tasty and a thumbs-up from my little diners. It's a real treat paired up with grilled fish or with a colorful salad.</span></span></span><br />
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<a href="http://www.flickr.com/photos/artsy-foodie/4462984301/" title="Gratin Dauphinois 1 by Artsy-Foodie, on Flickr"><img alt="Gratin Dauphinois 1" height="500" src="http://farm5.static.flickr.com/4037/4462984301_18a8c0f91f.jpg" width="500" /></a><br />
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<span style="font-size: large;"><b style="color: orange;">Don't miss a single recipe--</b><span style="color: #6aa84f;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter. </span></span><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4462984355/" title="Gratin dauphinois 2 by Artsy-Foodie, on Flickr"><img alt="Gratin dauphinois 2" height="375" src="http://farm3.static.flickr.com/2504/4462984355_e5d15560b1.jpg" width="500" /></a><br />
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</span></span></span><br />
<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><span style="font-size: large;"><b>Gratin Dauphinois--Scalloped Potatoes </b></span><br />
<span style="font-size: x-small;">I like to use organic potatoes so I don't have to peel them. The nutritious benefits of potatoes are concentrated in the skin.</span><b> <br />
<span style="font-size: small;">(serves 6-8)</span><br />
<br />
</b><i>8 medium size organic rose potatoes, washed, dried and sliced thin</i><br />
<i>Sea salt, to taste</i><br />
<i>Garlic Powder</i><br />
<i>2 cups Parmesan or Swiss cheese, shredded</i><br />
<i>1 cup creme fraiche</i><br />
<i>1 1/2 cups lowfat or whole milk</i><br />
<i>+ 1/2 cup more of milk</i><br />
<i>1 large egg, beaten</i><b><br />
<br />
</b><br />
<ol><span style="font-size: small;">
<li>Oil a 9 x 13" dish<i>.</i></li>
<li>Preheat oven to 350F</li>
<li>Place one layer of the sliced potatoes on the bottom of oiled dish.</li>
<li>Sprinkle a pinch of salt over the layer and then a pinch of garlic powder (1/4 tsp).</li>
<li>Spread 1/4 cup of the cheese over the potatoes.</li>
<li>Repeat steps 3-5 until all the potatoes are used or until you have 1/2" of space left in your dish. You should have 4-5 layers.</li>
<li>Mix 1 1/2 cup of mix with the crême fraiche and pour over the potatoes.</li>
<li>Sprinkle with the leftover cheese.</li>
<li>Bake for 1 hour</li>
<li>In a bowl mix in the additional milk with the beaten egg, add a pinch of salt and carefully pour over the baked dish.</li>
<li>Return to the oven for another 10 minutes. A golden crust should have formed on top.</li>
<li>Remove from the stove and let cool at least 10 minutes before serving.</li>
</span></ol><br />
<a href="http://sites.google.com/site/artsyfoodieprintrecipes/gratin-dauphinois--potato-casserole"><b style="color: #38761d;"><span style="font-size: large;">Print this Recipe </span></b></a><br />
<ol><span style="font-size: small;"> </span></ol><span style="font-size: large;"><b><br />
</b></span></td></tr>
</tbody></table><span style="font-size: large;"><span style="color: orange;"><span style="color: black;"></span></span></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5370096391527156710.post-47057854414309716652010-03-19T21:32:00.000-07:002010-03-19T21:32:45.428-07:00Chocolate Hazelnut Spread<a href="http://www.flickr.com/photos/artsy-foodie/4446430541/" title="chocolate hazelnut spread2 by Artsy-Foodie, on Flickr"><img alt="chocolate hazelnut spread2" height="375" src="http://farm5.static.flickr.com/4043/4446430541_7afa04dc24.jpg" width="500" /></a><br />
<br />
<span style="font-size: large;"><span style="color: orange;"><span style="color: black;">I grew up on Nutella and pain brioché (a rich and buttery bread popular in France). My family could empty a jar at light-speed, no problem. Once looked at as a gourmet product, it is now everywhere: on the shelves of Costco and at your local grocery store. These days I prefer to make my own concoction. I favor flavor over sugar and I like my own palette of ingredients much better than what you get in the store-bought kind.</span></span></span><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4446430577/" title="chocolate hazelnut spread apple by Artsy-Foodie, on Flickr"><img alt="chocolate hazelnut spread apple" height="500" src="http://farm5.static.flickr.com/4002/4446430577_9fa99a3ffc.jpg" width="500" /></a><br />
<br />
<span style="font-size: large;"><span style="color: orange;"><span style="color: black;">My kids loved this creation. My husband agreed that it was really good but he would have liked it better sweeter--he was outnumbered. The good thing about making it at home is that you can adjust the sweetness according to your taste. It always turns out just right!</span></span></span><br />
<span style="font-size: large;"><span style="color: orange;"><span style="color: black;"><br />
</span></span></span><br />
<span style="font-size: large;"><span style="color: orange;"><span style="color: black;">I am about to enter a week of finals and I know that this spread will get me through the long hours of studying--just like Nutella used to do all those years ago. Only this spread is healthier!</span></span></span><br />
<span style="font-size: large;"><span style="color: orange;"><span style="color: black;"> </span></span></span><br />
<span style="font-size: large;"><span style="color: orange;"><span style="color: black;"> </span></span></span><br />
<br />
<span style="font-size: large;"><b style="color: orange;">Don't miss a single recipe--</b><span style="color: #6aa84f;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter. </span></span><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4446430595/" title="chocolate hazelnut spread1 by Artsy-Foodie, on Flickr"><img alt="chocolate hazelnut spread1" height="374" src="http://farm3.static.flickr.com/2684/4446430595_9918f68359.jpg" width="500" /></a><br />
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<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><b><span style="font-size: large;">Chocolate Hazelnut Spread</span></b><i><b style="color: #38761d;"> </b></i><br />
<div style="text-align: left;"><span style="font-size: x-small;">I used both a food processor and a blender for this recipe.My blender could not handle the hazelnuts at the beginning and then I switched to the blender to make the spread smoother. If you don't mind a chunkier spread you can make it entirely in the food processor. Or if your blender is powerful enough to handle it, you can make it entirely in the blender.</span><br />
<br />
<i>1 1/2 cups hazelnuts</i><br />
<i>2 tbsp roasted hazelnut oil</i><br />
<i>2 tbsp coconut oil, melted</i><br />
<i>3 tbsp cocoa powdered, unsweetened or more to taste</i><br />
<i>2 1/2 tbsp evaporated cane juice (sugar)</i><br />
<i>1 tsp GF vanilla extract</i><br />
<i>1 tsp agave nectar or honey (optional)</i><br />
<br />
<i>Place all the ingredients in a food processor and process for five minutes, scraping the sides as needed. Transfer to a blender to obtain a smoother paste. Taste and adjust the sweetness to your liking. Transfer to a jar with a lid and store in the refrigerator.</i><br />
<i><br />
</i><br />
<a href="https://sites.google.com/site/artsyfoodieprintrecipes/chocolate-hazelnut-spread"><i><b style="color: #38761d;">Print this recipe</b></i></a><br />
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</tbody></table>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-5370096391527156710.post-70533857350228100982010-03-15T18:52:00.000-07:002010-03-15T18:52:42.013-07:00Amazing Teff Chocolate Chip Cookies<a href="http://www.flickr.com/photos/artsy-foodie/4433665475/" title="Teff cookies in jar by Artsy-Foodie, on Flickr"><img alt="Teff cookies in jar" height="375" src="http://farm5.static.flickr.com/4040/4433665475_fa704d753a.jpg" width="500" /></a><br />
<br />
<span style="font-size: large;">These unusual cookies came about out of necessity: we were in the middle of our weekly family night pizza dinner when I realized that we had forgotten about dessert. Within fifteen minutes, and with the help of two of my children, a big batch of scrumptious cookies was baking in our oven. The whole house smelled wonderful b</span><span style="font-size: large;">y the time the timer beeped. </span><br />
<br />
<span style="font-size: large;">Teff tastes nutty and earthy. It goes really well with almond or peanut butter and (as I found out) dark chocolate as well. These vegan cookies are quite addictive but full of wholesome ingredients. They are sweetened with maple syrup, which adds a buttery sweetness that does not overwhelm. The dark chocolate chips are less sweet than regular semi-sweet chocolate chips. I prefer it that way, it allows the flavors to really come through. My teenage son thought they were even better the next day.</span><br />
<br />
<span style="font-size: large;">My next post will feature a sinful hazelnut-chocolate spread. Nutella doesn't stand a chance...</span><br />
<br />
<span style="font-size: large;"><b style="color: orange;">Don't miss a single recipe--</b><span style="color: #6aa84f;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter. </span></span><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4433665423/" title="Teff cookies by Artsy-Foodie, on Flickr"><img alt="Teff cookies" height="500" src="http://farm5.static.flickr.com/4007/4433665423_05766c0bc8.jpg" width="500" /></a><br />
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<br />
<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><br />
<span style="font-size: large;"><b> </b></span><b style="color: #38761d;"> <span style="color: #6aa84f;"> </span><a href="https://sites.google.com/site/artsyfoodieprintrecipes/amazing-teff-chocolate-chip-cookies" style="color: #6aa84f;">Print this recipe</a></b><br />
<br />
<span style="font-size: large;"><b>Amazing Teff Chocolate Chip Cookies</b></span><br />
<span style="font-size: large;"><b> </b></span><br />
<i>1 cup roasted almond butter, unsalted<br />
1 tsp vanilla extract<br />
4 oz unsweetened applesauce<br />
1/2 cup pure maple syrup<br />
<br />
1 1/2 cups teff flour</i> <i><br />
1/8 tsp salt<br />
dark chocolate chips</i><br />
<br />
<ul><li> Preheat oven to 350F.</li>
<li> Oil two cookie sheets.</li>
<li> In a food processor, place the almond butter, vanilla, apple sauce and maple syrup. Mix to cream the ingredients together (2 minutes scraping the sides as needed)</li>
<li> Add the Teff flour and salt to the food processor and pulse until combined.</li>
<li> Scoop batter to make balls 1 1/4" in diameter and then arrange in rows--leave an 1" of space around each one.</li>
<li> Flatten with the back of a fork each ball of batter.</li>
<li> Arrange dark chocolate chips evenly on top of each cookie.</li>
<li> Bake for 13 minutes in the center of the oven. The bottoms should be slightly golden but the tops will still be slightly soft.</li>
<li> Let cool on a rack.</li>
<li> Keep in an airtight container in your pantry or on the counter for a few days.</li>
</ul><br />
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</tbody></table>Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-5370096391527156710.post-64310162884266584842010-03-09T20:16:00.000-08:002010-03-09T20:17:44.059-08:00Creamy Chocolate Goodness<a href="http://www.flickr.com/photos/artsy-foodie/4421739258/" title="chocolate cream bar by Artsy-Foodie, on Flickr"><img alt="chocolate cream bar" height="500" src="http://farm3.static.flickr.com/2677/4421739258_5d6f9b2928.jpg" width="500" /></a><br />
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<span style="font-size: large;"><span style="color: orange;"><span style="font-size: large;"><span style="color: black;">I can do without a treat on most days but every once in a while a creamy, rich, delectable dessert calls to me--and it usually involves chocolate. </span></span></span></span><br />
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<a href="http://www.flickr.com/photos/artsy-foodie/4421739284/" title="chocolate cream trio by Artsy-Foodie, on Flickr"><img alt="chocolate cream trio" height="500" src="http://farm5.static.flickr.com/4039/4421739284_67b2261c70.jpg" width="417" /></a><br />
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<span style="font-size: large;"><span style="color: orange;"><span style="font-size: large;"><span style="color: black;">Silken tofu is the perfect conduit for the rich taste of dark chocolate. It has other traits to recommend it as well: it is packed in convenient little cartons which you can keep on hand in your pantry; it is relatively healthy if you tolerate soy; and with the help of a food processor, it yields a lovely dessert in minutes.</span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="color: orange;"><span style="font-size: large;"><span style="color: black;">If you're in the mood for more chocolate treats, be sure to check back for my next posts...</span></span></span></span><br />
<br />
<span style="font-size: large;"><b><span style="color: orange;">Don't miss a single recipe--</span></b><span style="background-color: white; color: #6aa84f;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter. </span></span><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4421739344/" title="Chocolate cream top jar by Artsy-Foodie, on Flickr"><img alt="Chocolate cream top jar" height="369" src="http://farm3.static.flickr.com/2777/4421739344_536bedb491.jpg" width="500" /></a><br />
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<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><b><span style="font-size: large;">Dark Chocolate Cream </span></b><br />
<span style="font-size: large;"><span style="font-size: small;">(serves 6)</span></span><br />
<span style="font-size: x-small;">If you use agave nectar this treat is completely vegan. The coconut oil is optional but it gives the cream a wonderful extra creaminess and richness. You might want to serve this dessert with some homemade biscotti or other cookies of your choice for dipping. </span><br />
<br />
<i><span style="font-size: large;"><span style="font-size: small;">2 12.3 oz packages of firm silken tofu</span></span></i><br />
<i><span style="font-size: large;"><span style="font-size: small;">1 tsp GF vanilla extract</span></span></i><br />
<i><span style="font-size: large;"><span style="font-size: small;">1/4 cup + 2 tbsp unsweetened pure cocoa powder</span></span></i><br />
<i><span style="font-size: large;"><span style="font-size: small;">2 tbsp evaporated cane juice</span></span></i><br />
<i><span style="font-size: large;"><span style="font-size: small;">2-4 tbsp honey or agave nectar (according to your taste) </span></span></i><b><span style="font-size: large;"></span></b><br />
<i>2 tbsp virgin coconut oil, melted (optional)</i><br />
<br />
<span style="font-size: small;">Place all the ingredients in a food processor fitted with a blade. Process, scraping the sides occasionally. Stop blending when the mixture is smooth and creamy</span><i>. </i>Transfer to<i> </i>a serving dish or individual dishes and store in the refrigerator for at least two hours before serving.<br />
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<a href="https://sites.google.com/site/artsyfoodieprintrecipes/dark-chocolate-cream"><b style="color: #6aa84f;"></b></a><b style="color: #6aa84f;"><a href="http://www.blogger.com/post-edit.g?blogID=5370096391527156710&postID=6431016288426658484">Printable Recipe</a> </b><br />
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</td></tr>
</tbody></table>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-5370096391527156710.post-890747696163851212010-03-02T20:04:00.000-08:002010-03-02T20:04:12.458-08:00Crockpot, or not, Albóndigas Soup<a href="http://www.flickr.com/photos/artsy-foodie/4390166659/" title="Albondigas soup1 by Artsy-Foodie, on Flickr"><img alt="Albondigas soup1" height="389" src="http://farm5.static.flickr.com/4035/4390166659_03ed814127.jpg" width="500" /></a><br />
<br />
<span style="font-size: large;">Winter started out in the Fall this year with pipe-bursting temperatures. Although mother nature has been kinder to us with the new year in the Northwest, I still crave steaming pots of bubbling soup when I come home from a full day of classes. I have become a bit of an expert at whipping out my crockpot at 5 o'clock in the morning. I chop my ingredients with a knife in one hand and a hot cup of coffee in another. It takes some planning ahead but it is worth the effort. This allows me to spend time relaxing and catching up with my family as soon as I arrive home in the evenings without having to worry about dinner preparations. </span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Albóndigas soup is one of my husband's favorites. I use to make it regularly in the early years of our marriage. It's been at least fifteen years since the last batch--way overdue. This Mexican meatball soup bursts with warm spices and colorful vegetables. Don't let the long list of ingredients chase you away from making this delicious Latin dish--it's not hard to make and a lot of the prep-work can be done ahead of time. I have posted two methods for you to choose from: simmer it slowly in the crockpot for 8 hours or for 30 minutes on the stove-top if you are short on time. The choice is yours but either way it's sure to please everyone at your table. </span><br />
<br />
<span style="color: orange; font-size: large;"><b>Don't miss a single recipe--</b></span><b style="background-color: white; color: #6aa84f;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter. </b><br />
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<a href="http://www.flickr.com/photos/artsy-foodie/4390935680/" title="Albondigas soup2 by Artsy-Foodie, on Flickr"><img alt="Albondigas soup2" height="396" src="http://farm5.static.flickr.com/4006/4390935680_e275ff2dc6.jpg" width="500" /></a><br />
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<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><b><span style="font-size: large;">Crockpot <span style="font-size: small;">or not <span style="font-size: large;">Albóndigas Soup </span></span></span></b><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">(serves 6)</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: x-small;">Here's how to save time: Chop and prepare all the vegetables the night before and refrigerate until ready to use. I like to use my food processor and pulse a few times to chop each one finely. </span> </span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>1 stick cinnamon, cut in three pieces</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>1 1/2 tsp cumin seeds</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>1/4 tsp ground cloves</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>2 tsp coriander seeds </i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>1 tbsp olive oil </i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>1 1/2 cups yellow onion, finely chopped (reserve 1/4 cup for the meatballs)</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>3 cups red cabbage, finely chopped</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>4 stalks celery, finely chopped</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>1 yellow bell pepper, finely chopped </i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>2 turnips, peeled and diced</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>4 rose skin potatoes, diced (makes 2 cups)</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>1 cup delicata or butternut squash, diced </i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>1 lb grass-fed lean ground beef</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>1 large egg, beaten</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>1/2 cup basmati rice, uncooked</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>1/4 tsp smoked paprika</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>1 tsp garlic powder</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>1 tsp oregano</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>1 bay leaf </i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>1/2 tsp sea salt or more to taste</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>1 tsp chipotle pepper in adobo sauce, chopped (optional)</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>32 oz chicken or vegetable broth</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>15 oz fire roasted tomatoes, chopped + juice</i></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i><b>Optional toppings for Serving: </b></i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>Chopped cilantro</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>Pepitas</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>Diced avocado</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i>Crushed tortilla chips</i></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><b><span style="font-size: large;">Crockpot Method: </span></b></span></span></span></span><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><b><span style="font-size: large;"><a href="http://sites.google.com/site/artsyfoodieprintrecipes/albondigas-soup-crockpot-recipe"><span style="color: #6aa84f; font-size: small;">Printable crockpot recipe</span></a></span></b></span></span></span></span><br />
<br />
<div style="text-align: justify;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i><span style="font-size: large;"><span style="font-size: small;">Cooking time may vary depending on the make and model of your slow-cooker. You may need to adjust the cooking time according to manufacturer's instructions.</span></span></i><b><span style="font-size: large;"><i> </i> </span></b><i><br />
</i></span></span></span></span></div><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Place a large pot under medium heat, and saute </span></span></span></span><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">the cinnamon, cumin, ground cloves, and coriander seeds </span></span></span></span><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">for a minute or two until fragrant. Place in a spice grinder and pulse until finely ground. Set aside for now.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i><br />
</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Using the same pot, heat 1/2 tbsp of olive oil. Add the onions mixing occasionally until they start to soften. Add the cabbage, celery, bell pepper, 1/4 tsp sea salt and continue sauteing for another five minutes. Transfer to the crockpot. Add the potatoes, turnips, and squash and mix together.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">In a large bowl, combine the meat, egg, rice, 1/4 cup of chopped onion previously set aside, paprika, garlic powder, oregano, 1/4 tsp sea salt, and two teaspoon of the spice mixture. Mix until thoroughly combined. Form meat mixture into golfball sized meatballs and set aside.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Add the remaining spice mixture along with the chipotle (if using), the broth, the tomatoes as well as the bay leaf into the crockpot and mix well.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Heat remaining 1/2 tbsp of olive oil in the pot under medium heat. Brown the meatballs in batches until each one is golden brown on all sides. Transfer into the crockpot. Gently mix into the broth-vegetable mixture. Set your crockpot on low temperature and cook for at least 8 hours. If you have a timer, you can set it so that it stops cooking after 8 hours but still keeps it hot for your dinner.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Serve with bowls of various fun toppings at the center of the table and enjoy!</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><b><span style="font-size: large;">Stove-top Method: <a href="http://sites.google.com/site/artsyfoodieprintrecipes/albondigas-soup-stove-top-recipe"><span style="color: #6aa84f;"><span style="font-size: small;">Printable Stove-top recipe</span></span></a></span></b></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Place a large pot under medium heat, and saute </span></span></span></span><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">the cinnamon, cumin, ground cloves, and coriander seeds </span></span></span></span><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">for a minute or two until fragrant. Place in a spice grinder and pulse until finely ground. Set aside for now.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i><br />
</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Using the same pot, heat 1/2 tbsp of olive oil. Add the onions mixing occasionally until they start to soften. Add the cabbage, celery, bell pepper, 1/4 tsp sea salt and continue sauteing for another five minutes, stirring often. Transfer to a large bowl. Then add to it the potatoes, turnips, and squash and mix together.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">In another large bowl, combine the meat, egg, rice, 1/4 cup of chopped onion previously set aside, paprika, garlic powder, oregano, 1/4 tsp sea salt, and two teaspoon of the spice mixture. Mix until thoroughly combined. Form meat mixture into golfball sized meatballs.<br />
</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Heat remaining 1/2 tbsp of olive oil in the pot under medium heat. Brown the meatballs in batches until each one is golden brown on all sides. Return all the meatballs to the pot. Add broth, all the vegetables, tomatoes, bay leaf, remaining spice mixture, and chipotle (if using). Gently mix together and bring to a boil. Cover and lower the heat to a simmer. Continue simmering for 30 minutes. </span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Serve with bowls of various fun toppings at the center of the table and enjoy!</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i><br />
</i></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><i> </i> </span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> </span></span></span></span><b><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"> </span></span></span></b></td></tr>
</tbody></table>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5370096391527156710.post-26409379489719798662010-02-20T10:43:00.000-08:002010-02-20T10:43:09.246-08:00Indian Flat Bread<a href="http://www.flickr.com/photos/artsy-foodie/4371182381/" title="Indian flatbread in front of mirror by Artsy-Foodie, on Flickr"><img alt="Indian flatbread in front of mirror" height="375" src="http://farm3.static.flickr.com/2736/4371182381_27b11be2ca.jpg" width="500" /></a><br />
<br />
<span style="font-size: large;">It's been a busy week. Cooking and baking is a way for me to relax and get centered when my schedule gets too hectic. It slows me down and grounds me to what's truly important: my family. I know that if I cook </span><span style="font-size: large;"><a href="http://www.artsy-foodie.com/search/label/indian%20food">Indian food</a>, it will put a smile on their faces. </span><span style="font-size: large;">Over the years, we have savored many dishes inspired by this flavorful cuisine. </span><br />
<br />
<span style="font-size: large;">Usha of <a href="http://www.veginspirations.com/2008/09/chick-pea-and-wheat-flour-indian-flat.html">Veg Inspirations</a> has a recipe for an Indian flat-bread called Besan Roti on her wonderful blog. The breads are especially delicious and pair up perfectly with the many vegetable stews that Indian cooks make. Flatbread, especially, can be adapted successfully for the gluten free kitchen.</span><br />
<span style="font-size: large;"><br />
</span><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4371182493/" title="Indian Flatbread with Goat Cheese by Artsy-Foodie, on Flickr"><img alt="Indian Flatbread with Goat Cheese" height="500" src="http://farm5.static.flickr.com/4011/4371182493_14e9383ce2.jpg" width="500" /></a><br />
<br />
<span style="font-size: large;">I had no problem altering Usha's recipe to make it gluten free. I suspect that her final product was more malleable than mine because it contained gluten. My Indian Chickpea Flatbread was more like a soft cracker bread. I also changed the spices a little because I love cumin seeds so much. The result was a wonderfully flavored flat bread, easy to make and hard to resist. It goes really well with a goat cream cheese, or tomato salad and of course your favorite <a href="http://www.artsy-foodie.com/2008/10/pumpkin-dal-with-rice.html">dhal</a></span> <span style="font-size: large;">(Indian lentil stew). This was a definite winner with all my kids. </span><br />
<br />
<b style="color: orange;"><span style="font-size: large;">Don't miss a single recipe--</span></b><span style="color: #6aa84f; font-size: large;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter. </span><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4371182441/" title="Indian Flatbread Fan by Artsy-Foodie, on Flickr"><img alt="Indian Flatbread Fan" height="370" src="http://farm5.static.flickr.com/4047/4371182441_257a852233.jpg" width="500" /></a><br />
<br />
<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><b><span style="font-size: large;">Indian Chickpea Flatbread</span></b><br />
<span style="font-size: small;">(serves 6)</span><br />
<br />
<span style="font-size: small;">1/2 cup tapioca Starch</span><br />
<span style="font-size: small;">1/2 cup millet flour</span><br />
<span style="font-size: small;">1 cup chickpea flour</span><br />
<span style="font-size: small;">1/4 tsp xantham gum</span><br />
<span style="font-size: small;">1/4 tsp ajwain seeds (optional)</span><br />
<span style="font-size: small;">1/2 tsp cumin seeds</span><br />
<span style="font-size: small;">1/2 tsp sea salt</span><br />
<span style="font-size: small;"><br />
1 tsp vegetable oil</span><br />
<span style="font-size: small;">1/2 cup cold water</span><br />
<br />
<span style="font-size: small;">1/4 cup chopped cilantro </span><br />
<span style="font-size: small;"><br />
</span><br />
<ul><li><span style="font-size: small;">Mix all the dry ingredients in a bowl</span></li>
<li><span style="font-size: small;">Make a well in the center of the flour mixture and add the water and oil. Mix with a fork.</span></li>
<li><span style="font-size: small;">Add the chopped cilantro </span></li>
<li><span style="font-size: small;">Incorporate the flour and water/oil together. </span></li>
<li><span style="font-size: small;">The dough should be smooth but moist. Cover the bowl with a towel and let rest for 30 minutes. </span></li>
<li><span style="font-size: small;">Form dough into golf size balls.</span></li>
<li><span style="font-size: small;">Put a pan on medium heat, then coat with a thin layer of oil.</span></li>
<li><span style="font-size: small;">Flatten each ball into a thin disk and fry on each side until slightly golden (about three minutes) </span></li>
</ul><a href="http://sites.google.com/site/artsyfoodieprintrecipes/indian-chickpea-flatbread"><span style="font-size: small;"><b style="color: #6aa84f;">Printable Recipe </b></span></a></td></tr>
</tbody></table>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5370096391527156710.post-79818304209794626372010-02-12T15:17:00.000-08:002010-02-12T15:17:09.632-08:00Sweets for Your Sweetie<a href="http://www.flickr.com/photos/artsy-foodie/3020193413/" title="pie mocha heart by Artsy-Foodie, on Flickr"><img alt="pie mocha heart" height="375" src="http://farm4.static.flickr.com/3222/3020193413_281abd64f6.jpg" width="500" /></a><br />
<br />
<span style="font-size: large;">Valentines Day is as good an occasion as any to share some memorable food with the people you love. I've put together a list of spectacular desserts to celebrate with your valentine:</span><br />
<br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/3039857058/" title="caramel choco pear spoon by Artsy-Foodie, on Flickr"><img alt="caramel choco pear spoon" height="500" src="http://farm4.static.flickr.com/3169/3039857058_9ba02b15ac.jpg" width="500" /></a><br />
<br />
<div style="color: #6aa84f;"><div style="color: orange;"><b><span style="font-size: large;"> </span></b><a href="http://www.artsy-foodie.com/2008/11/pears-like-you-have-never-had-before.html"><b><span style="font-size: large;">Chocolate Caramel Baked Pears</span></b></a></div></div><br />
<a href="http://www.flickr.com/photos/artsy-foodie/2846838667/" title="Chocolate Hazelnut Stuffed Figs by Artsy-Foodie, on Flickr"><img alt="Chocolate Hazelnut Stuffed Figs" height="500" src="http://farm4.static.flickr.com/3228/2846838667_48bb7ff940.jpg" width="500" /></a><br />
<br />
<div style="color: black;"><a href="http://www.artsy-foodie.com/2008/09/better-than-nutella-figs-stuffed-with.html"><b><span style="font-size: large;">Figs Stuffed with Chocolate Hazelnut Cream</span></b></a></div><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/2886093815/" title="lemon meringue cupcake platter by Artsy-Foodie, on Flickr"><img alt="lemon meringue cupcake platter" height="500" src="http://farm4.static.flickr.com/3178/2886093815_aa83b46ca6.jpg" width="500" /></a><br />
<br />
<div style="color: black;"><a href="http://www.artsy-foodie.com/2008/09/promise-fulfilled-lemon-meringue.html"><b><span style="font-size: large;">Lemon Meringue Cupcakes</span></b></a></div><br />
<span style="font-family: "Courier New",Courier,monospace; font-size: large;">Wishing you and your sweetie a wonderful Valentines Day!</span><br />
<br />
<b style="color: orange;"><span style="font-size: large;">Don't miss a single recipe--</span></b><span style="color: #6aa84f; font-size: large;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter.</span>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5370096391527156710.post-24930040139680894012010-02-08T20:12:00.000-08:002010-02-08T20:12:06.717-08:00Apple Cranberry Tart with Super Easy Crust<a href="http://www.flickr.com/photos/artsy-foodie/4339883398/" title="Apple cranberry tart by Artsy-Foodie, on Flickr"><img alt="Apple cranberry tart" height="375" src="http://farm5.static.flickr.com/4026/4339883398_d0c68ff5ee.jpg" width="500" /></a><br />
<br />
<span style="font-size: large;">People who are too intimidated to make pie will tell you that their Achilles' heel is the crust. I confess that I too have uttered my fair share of French words in the process of making pies in the past--but no more.</span><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4339139289/" title="Apple tart sliced by Artsy-Foodie, on Flickr"><img alt="Apple tart sliced" height="375" src="http://farm5.static.flickr.com/4038/4339139289_4e71515be4.jpg" width="500" /></a><br />
<br />
<br />
<span style="font-size: large;">This recipe will make a pro out of you. It requires very little in terms of effort: no rolling, no chilling. All you need to make a melt-in-your-mouth pie crust is a strong wrist or a food processor and tart pan with a removable bottom and voila: perfection every time!</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">I made this apple tart shiny and appetizing by glazing it with apricot jam. It's a simple baker's trick that can turn an apple tart from nice enough to stunning. The cranberries add a visual contrast but feel free to omit them if you don't have any on hand.</span><br />
<br />
<b style="color: orange;"><span style="font-size: large;">Don't miss a single recipe--</span></b><span style="color: #6aa84f; font-size: large;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter. </span><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4339883510/" title="apple cranberry tart top view by Artsy-Foodie, on Flickr"><img alt="apple cranberry tart top view" height="375" src="http://farm5.static.flickr.com/4072/4339883510_1e4d58319a.jpg" width="500" /></a><br />
<br />
<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><span style="font-size: large;"><b>Apple Cranberry Tart with Easy Crust</b></span> (serves 6-8)<br />
<span style="font-size: x-small;">This tart is gluten free but since it is loosely based on a crust I found in an old issue of Bon Appetit Magazine, I am sure it would turn out delicious with regular all purpose flour as well--just make sure that no one at your table is sensitive to gluten or wheat.</span> <br />
<br />
<b>For the Crust:</b><br />
<i>1/4 cup coconut oil or room-temperature butter (unsalted)</i><br />
<i>1/4 cup raw sugar</i><br />
<i>small pinch of salt</i><br />
<i>3 large eggs beaten</i><br />
<i>1 tsp vanilla extract</i><br />
<i>1/4 cup coconut flour</i><br />
<i>1/4 cup tapioca flour</i><br />
<i>1/2 cup brown rice flour</i><br />
<br />
<b>For the Filling:</b><br />
<i>2-3 apples, peeled and quartered and then thinly sliced</i><br />
<i>1/4 cup of frozen cranberries</i><br />
<i>1/3 cup apricot jam</i><br />
<br />
<ul><li>Preheat oven to 375F and place a cookie sheet on the bottom rack.</li>
<li>Oil a 9" diameter removable bottom tart pan.</li>
<li>In the food processor mix together the coconut oil (or butter), the sugar, and salt, scraping the sides as needed, until the mixture is creamy and uniform.</li>
<li>Add the eggs, vanilla and process some more until well combined.</li>
<li>Add the flours and pulse until just combined.</li>
<li>Carefully remove the blade from the machine and transfer the batter to the middle of the prepared pan.</li>
<li>With your hand slightly wet, pat the batter down to form an even crust.</li>
<li>Arrange the slices in a circular pattern and sprinkle the cranberries on top.</li>
<li>Heat the apricot jam slightly until it becomes more liquid and transfer to a mug. Using a pastry brush, paint the jam generously all over the apples and cranberries and reserve the rest for later.</li>
<li>Bake the pie for 45 minutes.</li>
<li>Remove from the oven. Warm the remaining jam again and apply a generous coating all over the fruits. Let cool completely on a rack.</li>
</ul><a href="http://sites.google.com/site/artsyfoodieprintrecipes/apple-cranberry-tart-with-easy-crust"><span style="color: #6aa84f; font-size: large;"><b><span style="font-size: small;">Printable Recipe</span> </b></span></a><br />
<ul></ul></td></tr>
</tbody></table><a href="http://www.flickr.com/photos/artsy-foodie/4339139355/" title="Apple tart with cranberries slice by Artsy-Foodie, on Flickr"><img alt="Apple tart with cranberries slice" height="412" src="http://farm3.static.flickr.com/2773/4339139355_3fabbc78c6.jpg" width="500" /></a><br />
<div style="color: orange;"><span style="font-size: small;"><b>Only one slice left!</b></span></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-5370096391527156710.post-50499071904147498982010-02-05T09:53:00.000-08:002010-02-05T09:53:52.570-08:00Almond Muffins with Cocoa Nibs<a href="http://www.flickr.com/photos/artsy-foodie/4330329721/" title="almond muffins with cocoa nibs close-up by Artsy-Foodie, on Flickr"><img alt="almond muffins with cocoa nibs close-up" height="500" src="http://farm5.static.flickr.com/4044/4330329721_d1c33631d8.jpg" width="500" /></a><br />
<br />
<span style="font-size: large;"> I started using cocoa nibs in my baking a little over a year ago. I especially like the nutty texture and slightly bitter chocolate taste they impart to my muffins. These little bits of goodness are made of the roasted cocoa bean that has been separated from its husk but not yet turned into the form we are so familiar with: powder, bars, chips etc. They add a hint of chocolate taste without the overwhelming sweetness that often accompanies chocolate chips.</span><br />
<br />
<span style="font-size: large;"> These little muffins are wonderful for an afternoon pick-me-up or breakfast in a hurry. They have just enough sweetness to make them feel like a treat. The sugar provides the perfect counterbalance to the slight bitterness of the cocoa nibs. The best part is they come together in no time!</span><br />
<br />
<br />
<b style="color: orange;"><span style="font-size: large;">Don't miss a single recipe--</span></b><span style="font-size: large;"><b><span style="color: #6aa84f;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter. </span></b></span><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4331064686/" title="almond muffins with cocoa nibs by Artsy-Foodie, on Flickr"><img alt="almond muffins with cocoa nibs" height="375" src="http://farm5.static.flickr.com/4026/4331064686_e8b5e68b86.jpg" width="500" /></a><br />
<br />
<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><span style="font-size: large;"><b>Almond Muffins with Cocoa Nibs</b></span><br />
<span style="font-size: x-small;">(makes 12)</span><br />
<br />
<span style="font-size: small;"><i>1 cup almond meal</i></span><br />
<span style="font-size: small;"><i>1/2 cup millet flour</i></span><br />
<span style="font-size: small;"><i>1/2 cup brown rice flour</i></span><br />
<span style="font-size: small;"><i>1 tbsp GF baking powder</i></span><br />
<span style="font-size: small;"><i>1/3 cup raw sugar</i></span><br />
<span style="font-size: small;"><i>1/4 tsp xantham gum powder </i></span><br />
<br />
<i><span style="font-size: small;">1/2 cup plain yogurt or soy yogurt</span></i><br />
<i><span style="font-size: small;">1/2 cup milk, soymilk or almond milk</span></i><br />
<i><span style="font-size: small;">2 tbsp walnut oil or vegetable oil</span></i><br />
<i><span style="font-size: small;">1/3 cup egg whites</span></i><br />
<i><span style="font-size: small;">1/2 tbsp vanilla extract</span></i><br />
<i><span style="font-size: small;">1/4 cup cocoa nibs</span></i><br />
<i><span style="font-size: small;">1/2 cup walnut pieces (optional) </span></i><br />
<br />
<ul><li>Oil a 12 cup muffin pan.</li>
<li>Preheat oven 375F.</li>
<li>Mix the first 6 (dry) ingredients thoroughly in a large bowl.</li>
<li>Mix the next five ingredients (yogurt-vanilla extract) in a medium bowl.</li>
<li>Stir the resulting two mixtures together until just combined.</li>
<li>Add the cocoa nibs and walnuts (if using).</li>
<li>Mix a few times to distribute nibs and nut pieces evenly.</li>
<li>Divide the batter evenly among the muffin cups.</li>
<li>Bake for 20 minutes. The tops of the muffins will be golden when they're ready.</li>
<li>Enjoy fresh out of the oven or let cool on a rack.</li>
</ul><br />
<a href="http://sites.google.com/site/artsyfoodieprintrecipes/almond-muffins-with-cocoa-nibs"><b style="color: #6aa84f;">Printable Recipe</b></a></td></tr>
</tbody></table>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-5370096391527156710.post-61868557126346815432010-02-02T05:00:00.000-08:002010-02-02T05:00:00.932-08:00Picadillo with Sauteed Almonds<a href="http://www.flickr.com/photos/artsy-foodie/4324204116/" title="Picadillo bowl by Artsy-Foodie, on Flickr"><img alt="Picadillo bowl" height="375" src="http://farm5.static.flickr.com/4002/4324204116_24e4ca1f68.jpg" width="500" /></a><br />
<br />
<span style="font-size: large;">Picadillo is a Cuban dish. This recipe is probably not very authentic but it makes for one delicious meal. I have adapted it from a wonderful cookbook called: <a href="http://www.amazon.com/150-Best-Slow-Cooker-Recipes/dp/0778800385/ref=sr_1_1?ie=UTF8&s=books&qid=1264910199&sr=1-1">The 150 Best Slow Cooker Recipes</a>. My friend Marieke gave me the book as a gift years ago and I have been putting it to good use ever since.</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">This is ideal for a family meal or for company. The leftovers are only enhanced the next day as the flavors mingle together and the ingredients become good friends. Leftovers are rare when I make Picadillo, though: it's just too delicious.</span><br />
<br />
<span style="font-size: large;">I made it with buffalo meat instead of my usual grass-fed beef. Although I usually make it in the slow cooker, this time I made a few changes to try it on the stovetop. It turned out beautifully! </span><br />
<br />
<b><span style="color: orange; font-size: large;">Don't miss a single recipe--</span><span style="font-size: large;"><span style="color: #6aa84f;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter. </span></span></b><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4323467645/" title="Picadillo plate close-up by Artsy-Foodie, on Flickr"><img alt="Picadillo plate close-up" height="500" src="http://farm3.static.flickr.com/2750/4323467645_ace987b6a6.jpg" width="500" /></a><br />
<br />
<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><b><span style="font-size: large;">Picadillo with Sauteed Almonds</span></b><span style="font-size: small;"> (serves 6)</span><br />
<span style="font-size: small;"><span style="font-size: x-small;">Serve this wonderful dish with brown rice and sauteed greens. I especially love sauteed collard greens with garlic.</span> </span><br />
<br />
<span style="font-size: small;"><i>1 tbsp olive oil</i></span><br />
<span style="font-size: small;"><i>2 lbs ground buffalo </i> </span><i>(or lean grass-fed beef)</i><br />
<i>2 tbsp of minced garlic</i><br />
<i>2 tsp oregano leaves</i><br />
<i>1 tsp sea salt</i><br />
<i>1/4 tsp ground cinnamon</i><br />
<i>1/4 tsp ground cloves</i><br />
<i>1 bay leaf</i><br />
<i>1 can 6 oz tomato paste + 1 can-worth of hot water</i><br />
<i>2 tbsp red wine vinegar</i><br />
<i>12 pimiento-stuffed olives, halved</i><br />
<i>1/2 cup slivered almonds</i><br />
<i>1 tsp olive oil</i><br />
<br />
<ul><li>Heat 1 tbsp olive oil in a large pot and brown the meat under medium to high heat.</li>
<li>Add the garlic, oregano, salt, cinnamon, cloves, bay leaf, tomato paste and water, red wine vinegar.</li>
<li>Mix well, bring to a boil, and reduce the heat to a simmer and cover.</li>
<li>Simmer for 20 minutes</li>
<li>Add the olives and continue simmering for 10 more minutes.</li>
<li>In a small pan, heat the 1 tsp of oil and add the almonds. Saute until golden and remove from the heat immediately.</li>
<li>Sprinkle sauteed almonds on meat mixture and serve immediately.</li>
</ul><a href="http://sites.google.com/site/artsyfoodieprintrecipes/picadillo-with-sauteed-almonds"><b><span style="color: #6aa84f;">Printable Recipe </span></b></a><br />
<br />
</td></tr>
</tbody></table><br />
<a href="http://www.flickr.com/photos/artsy-foodie/4324204030/" title="Picadillo in plate by Artsy-Foodie, on Flickr"><img alt="Picadillo in plate" height="331" src="http://farm5.static.flickr.com/4071/4324204030_63e9195a23.jpg" width="500" /></a><br />
<div style="color: orange;"><span style="font-size: large;"><b>Enjoy!</b></span></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5370096391527156710.post-71270900379097303462010-01-29T11:12:00.000-08:002010-01-29T11:12:25.387-08:00Interviews with Michael Pollan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Z8QfpWfVmIDIC_Eu9xRzJquCAYFUdBiIrP6PBhvkAeuALa48n6ZN5sM4nGBJVDCEl9O3rTs6G4qOd0yomTXEzJ5RPMX_GsYQOEfwgP4y_fsoFMjEcv-Slcezh3d9u_BrbrRP2IsgqSM/s1600-h/pollan'sbooks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Z8QfpWfVmIDIC_Eu9xRzJquCAYFUdBiIrP6PBhvkAeuALa48n6ZN5sM4nGBJVDCEl9O3rTs6G4qOd0yomTXEzJ5RPMX_GsYQOEfwgP4y_fsoFMjEcv-Slcezh3d9u_BrbrRP2IsgqSM/s400/pollan'sbooks.jpg" width="400" /></a></div><br />
<span style="font-size: large;">If you're like me, you enjoy reading and hearing about relevant health and nutrition issues. Michael Pollan's books are informative and open your eyes to the many problems in our diet and food supply. Here are some links to recent interviews about his new book <i>Food Rules.</i></span><br />
<br />
<div style="color: #6aa84f;"><span style="font-size: large;"><a href="http://www.epicurious.com/articlesguides/chefsexperts/interviews/michaelpollaninterview?intcid=epi_hptile1">Epicurious Interview</a></span></div><div style="color: #6aa84f;"><span style="font-size: large;"><a href="http://well.blogs.nytimes.com/2010/01/08/michael-pollan-offers-64-ways-to-eat-food/">The New York Times</a></span></div><div style="color: #6aa84f;"><span style="font-size: large;"><a href="http://www.thedailyshow.com/watch/mon-january-4-2010/michael-pollan">The Daily Show with Jon Stewart</a> </span></div><br />
<br />
<br />
<br />
<div style="color: orange;"><b><span style="font-size: large;">Subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter. </span></b></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5370096391527156710.post-14138420555170020512010-01-26T18:54:00.000-08:002010-01-26T18:54:48.969-08:00Gluten Free Crunchy Bread<a href="http://www.flickr.com/photos/artsy-foodie/4224977101/" title="crusty bread on board by Artsy-Foodie, on Flickr"><img alt="crusty bread on board" height="375" src="http://farm5.static.flickr.com/4033/4224977101_87cd97b27b.jpg" width="500" /></a><br />
<br />
<span style="font-size: large;">When was the last time you sunk your teeth into a decent crunchy gluten free bread? </span><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4225738954/" title="crusty bread french toast by Artsy-Foodie, on Flickr"><img alt="crusty bread french toast" height="375" src="http://farm5.static.flickr.com/4066/4225738954_510ccbeaa5.jpg" width="500" /></a><br />
<br />
<span style="font-size: large;">With its crunchy crust and chewy interior, this bread is perfection straight out of the oven. The leftovers make great french toast the next morning. Did you know that french toast is called "Lost Bread" in France? That's because it's typically made with old bread, usually baguette slices--ah, such delicious practicality!</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;"><b style="color: orange;">Don't miss a single recipe---</b><span style="color: #6aa84f;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter.</span><br />
<br />
</span><br />
<a href="http://www.flickr.com/photos/artsy-foodie/4225738838/" title="crusty bread slices by Artsy-Foodie, on Flickr"><img alt="crusty bread slices" height="499" src="http://farm5.static.flickr.com/4052/4225738838_90d56cf106.jpg" width="500" /></a><br />
<br />
<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><span style="font-size: large;"><b>Crusty Gluten Free Bread</b></span> (makes one round loaf)<br />
<span style="font-size: x-small;">This recipe is based on the French Baguette recipe featured in a 2008 issue of <a href="http://www.livingwithout.com/">Living Without magazine</a>.</span><br />
<span style="font-size: x-small;"><br />
</span><br />
<span style="font-size: small;"><i>1 cup garbanzo bean flour</i></span><br />
<span style="font-size: small;"><i>3/4 cup arrowroot starch</i></span><br />
<span style="font-size: small;"><i> 3/4 cup tapioca starch</i></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"><i>1/2 brown rice flour </i></span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"><i>2 tsp xantham gum</i></span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"><i>1 tsp sea salt</i></span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"><i>1 tbsp granulated sugar</i></span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"><i>1 tbsp GF dry yeast</i></span></span><br />
<br />
<span style="font-size: x-small;"><span style="font-size: small;"><i>1 <span style="font-size: x-small;">1/2 <span style="font-size: small;">cups barely warm water</span></span></i></span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"><i><span style="font-size: x-small;"><span style="font-size: small;">1 tbsp olive oil</span></span></i></span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"><i><span style="font-size: x-small;"><span style="font-size: small;"></span></span><br />
</i></span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"><i><span style="font-size: x-small;"><span style="font-size: small;">Oil + Cornmeal for the pan and dish</span></span></i></span></span><br />
<br />
<ul><li><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;">Oil a pyrex or ceramic 2 qt casserole round-dish </span></span></span></span></li>
<li><span style="font-size: x-small;"><span style="font-size: small;">In a mixer, combine the first 8 ingredients and mix at low speed for a few minutes while you prepare the wet ingredients (olive oil+water) in a small bowl</span></span></li>
<li><span style="font-size: x-small;"><span style="font-size: small;">Keep the mixer on and pour the wet ingredients into the dry. When the batter forms, increase the speed to medium and mix for 5 minutes.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-size: small;">Transfer the batter to the pyrex or ceramic dish and cover with a clean kitchen towel. Keep in draft-free area and let rise for 1 hour.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-size: small;">Preheat oven to 400F. Place a medium bowl filled with water on the bottom rack of the oven. Oil a cookie-sheet and dust with cormeal. </span></span></li>
<li><span style="font-size: x-small;"><span style="font-size: small;">Invert the bread onto the prepared cookie-sheet and place in the oven.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-size: small;">After 15 minutes, very carefully remove the bowl of water from the oven and dump the content in the sink.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-size: small;">Continue baking for another 15 minutes or until the crust is golden and the internal temperature reaches 200F. <br />
</span></span></li>
</ul><br />
<a href="http://sites.google.com/site/artsyfoodieprintrecipes/crunchy-gluten-free-bread"><b style="color: #38761d;"><span style="font-size: small;">Printable Recipe</span></b></a><br />
<ul></ul><span style="font-size: x-small;"><span style="font-size: small;"><i> </i></span><br />
</span><br />
</td></tr>
</tbody></table>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5370096391527156710.post-62283300662897717282010-01-21T19:20:00.000-08:002010-01-21T19:20:59.211-08:00Colorful Salad with Avocado Cilantro Dressing<a href="http://www.flickr.com/photos/artsy-foodie/4286601481/" title="Avocado Salad Dressing Bowl by Artsy-Foodie, on Flickr"><img alt="Avocado Salad Dressing Bowl" height="375" src="http://farm5.static.flickr.com/4024/4286601481_c602b6c0bd.jpg" width="500" /></a><br />
<br />
<br />
Fresh is in order even in the Winter months. It provides a much needed burst of sunshine. Making a salad dressing at home takes only minutes can elevate a boring salad to something spectacular. I used frozen avocado for my creamy dressing. It works great when this fruit is out of season.<br />
<br />
This salad features a wealth of textures, providing a little something for everyone: crunchy peppers, nutty pepitas, perfumy cilantro, sweet carrots, smoky roasted corn and refreshing romaine leaves. The final touch is the creamy lime-cilantro dressing.<br />
<br />
<b style="color: orange;"><span style="font-size: large;">Don't miss a single recipe--</span></b><span style="font-size: large;"><span style="color: #6aa84f;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter.</span></span><br />
<br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4286601559/" title="avocado salad dressing close up by Artsy-Foodie, on Flickr"><img alt="avocado salad dressing close up" height="375" src="http://farm3.static.flickr.com/2697/4286601559_9c1a95560f.jpg" width="500" /></a><br />
<br />
<br />
<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><span style="font-size: large;"><b>Colorful Salad with Creamy Avocado Cilantro Dressing</b></span> (serves 6)<br />
<span style="font-size: x-small;">Can be prepared ahead of time. Refrigerate the salad components separately from the dressing and mix together just before serving.</span> <br />
<br />
<i>2 cups of thinly shredded carrots</i><br />
<i>2 cups cherry tomatoes, halved</i><br />
<i>1/4 cup cilantro leaves</i><br />
<i>1 cup roasted corn kernels, thawed</i><br />
<i>2 cups red bell pepper, diced</i><br />
<i>2 romaine heart salad, torn into bite size pieces</i><br />
<i>1/4 cup pepitas</i><br />
<br />
<b><i>Dressing:</i></b><br />
<i>1 avocado</i><br />
<i>1/4 tbsp olive oil</i><br />
<i>2 tbsp fresh lime juice</i><br />
<i>1/4 cup cilantro</i><br />
<i>1/4 tsp ground cumin</i><br />
<i>1/4 tsp garlic powder</i><br />
<i>2 tbsp water</i><br />
<br />
<ul><li>Place all the salad ingredients in a large bowl</li>
<li>In a blender or food processor, blend all the salad dressing ingredients until smooth.</li>
<li>Mix the dressing in with the salad just before serving. </li>
</ul><br />
<a href="http://sites.google.com/site/artsyfoodieprintrecipes/colorful-salad-with-creamy-avocado-cilantro-dressing"><span style="color: #6aa84f; font-size: small;"><i><b>Printable Recipe</b></i></span></a><br />
</td></tr>
</tbody></table>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5370096391527156710.post-75289891632059151042010-01-19T06:00:00.000-08:002010-01-19T06:00:05.702-08:00Spinach and Bean Enchilada Casserole<a href="http://www.flickr.com/photos/artsy-foodie/4286601431/" title="spinachbeanenchiladaslice by Artsy-Foodie, on Flickr"><img alt="spinachbeanenchiladaslice" height="375" src="http://farm5.static.flickr.com/4029/4286601431_ea19dde23e.jpg" width="500" /></a><br />
<br />
<span style="font-size: large;">Some favorites are born out of necessity. Although I have been making this dish for many years, I still remember how it came about: I needed dinner, I had very little in the fridge and going to the store was not an option. I combined refried beans with spinach into an enchilada dish that soon became a family favorite. It's sort of a Mexican-style lasagna, with tortillas filling in for the pasta. This casserole is practical for a weekday meal and yet memorable enough for your best company. I love to make a colorful salad coated with homemade salad dressing. Later on this week, I'll feature a delightful salad that compliments this enchilada casserole to perfection.</span><br />
<br />
<b><span style="color: orange; font-size: large;">Don't miss a single recipe</span></b><span style="font-size: large;"><span style="background-color: white; color: #6aa84f;">--subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter. </span></span><br />
<span style="font-size: large;"><span style="background-color: white; color: #6aa84f;"><br />
</span></span><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4286601619/" title="spinach bean casserole dish by Artsy-Foodie, on Flickr"><img alt="spinach bean casserole dish" height="499" src="http://farm5.static.flickr.com/4061/4286601619_9933c8948c.jpg" width="500" /></a><br />
<br />
<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><span style="font-size: large;"><b>Spinach and Bean Enchilada Casserole</b></span> (Serves 6)<br />
<span style="font-size: x-small;">This is a great make-ahead dish, just like lasagna it improves over time. It will keep in your fridge for a few days. </span><br />
<br />
<i>16oz Refried Beans</i><br />
<i>16oz chopped Spinach, thawed and squeezed dried</i><br />
<i>2 cups tomato sauce + 1/2 tsp of ground cumin (mixed well together)</i><br />
<i>6 corn tortillas, soaked in hot water to soften</i><br />
<i>1 1/2 cup Mexican Cheese Shredded</i><br />
<br />
<ul><li><i>350F Preheat oven</i></li>
<li><i>Oil a lasagna dish</i></li>
<li><i>Spread 1/2 cup of the tomato sauce in the bottom of the dish</i></li>
<li><i>Place strips of the corn tortillas to cover </i></li>
<li><i>Spread the refried beans evenly</i></li>
<li><i>Add the spinach on top in an even layer<br />
</i></li>
<li><i>Sprinkle 1 cup of the cheese </i></li>
<li><i>Add the remaining strips of tortilla on top of the whole thing</i></li>
<li><i>Finish with the remaining tomato sauce</i></li>
<li><i>Sprinkle the remaining cheese on top</i></li>
<li><i>Bake covered for 20 minutes and uncover and bake for another 10 minutes or until bubbly.</i></li>
</ul><br />
<i><a href="http://sites.google.com/site/artsyfoodieprintrecipes/spinach-bean-enchilada-casserole"><b><span style="color: #6aa84f;"> Printable Recipe</span></b></a><br />
</i><br />
<ul></ul><i><br />
<i> </i><br />
</i><br />
</td></tr>
</tbody></table>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5370096391527156710.post-781472367193054032010-01-15T06:00:00.000-08:002010-01-15T06:09:52.583-08:00Gluten Free WholeGrain Baking Fun<a href="http://www.flickr.com/photos/artsy-foodie/4164712896/" title="WholegrainbreadwithQuinoaflakes by Artsy-Foodie, on Flickr"><img alt="WholegrainbreadwithQuinoaflakes" height="393" src="http://farm3.static.flickr.com/2546/4164712896_020af84b52.jpg" width="500" /></a><br />
<br />
A while back, my friend Marie gave me the most delectable jars of homemade Quince Jelly. Any excuse is good for making some homemade bread, so I set out to provide a delivery-device for this lovely jelly. This earthy bread made good use of the quinoa flakes in my pantry and provided the perfect partner for this rare treat. <br />
<br />
<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><span style="font-size: large;"><b>Whole-Grain Bread with Quinoa Flakes </b></span><br />
<span style="font-size: large;"><b><span style="font-size: x-small;">(makes 2 small loaves)</span><br />
</b></span><br />
<span style="font-size: x-small;"><b> </b>This is a variation on one of my favorite breads. I love exploring new ways of incorporating more wholesome ingredients into my recipes and this one is a winner. It will taste wonderful straight out of the oven with some good salty Irish butter and your favorite jam. Slice and freeze the rest for later use.<br />
</span><br />
<br />
<b>Ingredients:</b><br />
<i>1 cup bob's red mill GF mix (or other brand)</i><br />
<i>1/2 cup teff flour</i><br />
<i>1/2 cup buckwheat flour</i><br />
<i>1/2 cup brown rice flour</i><br />
<i>1/2 cup quinoa flakes </i><br />
<i>1 tsp salt</i><br />
<i>2 tsp xantham gum</i><br />
<i>1 tbspn GF dry yeast</i><br />
<br />
<i>2 cups room temperature water</i><br />
<i>1 tbsp vinegar</i><br />
<i>2 tbsp olive oil</i><br />
<i>1/2 cup egg white beaten</i><br />
<br />
<ul><li>Mix together in a mixer the dry ingredients.</li>
<li>In a bowl mix the wet ingredients</li>
<li>Combine the wet into the dry ingredients and mix on medium speed for 3 minutes (scraping the sides if necessary)</li>
<li>Cover the bowl with a clean towel and Let rise for 45 minutes</li>
<li>Oil two 3" x 8" loaf pans </li>
<li>Transfer batter to the two loaf pans and cover again with the towel</li>
<li>Let rise while the oven preheats to 375F</li>
<li>Bake for 50 minutes</li>
<li>Unmold and let cool on a rack. <br />
</li>
</ul><a href="http://sites.google.com/site/artsyfoodieprintrecipes/wholegrain-bread-with-quinoa-flake">Printable Recipe</a><br />
</td></tr>
</tbody></table>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5370096391527156710.post-30378856301578932912010-01-12T06:00:00.001-08:002010-01-12T06:00:04.192-08:00Amaranth Black Bean Patties<a href="http://www.flickr.com/photos/artsy-foodie/4267392545/" title="amaranth patties by Artsy-Foodie, on Flickr"><img alt="amaranth patties" height="435" src="http://farm3.static.flickr.com/2802/4267392545_d031a3db41.jpg" width="433" /></a><br />
<br />
<span style="font-size: large;">I am not sick of amaranth yet. This will, however, be the last post on this minuscule seed for awhile. <br />
</span><br />
<br />
<span style="font-size: large;">I am on a mission to make my life both more nutritious and convenient. My children and I are in school all day. We all prefer brownbagging over scrambling to find something that we consider acceptable outside the home. These amaranth patties are easy to take with you. Pack them alongside a vegetable salad and you are in for a delicious lunch. They taste great hot off the griddle or at room temperature the next day. Here are some other make-ahead dishes you might enjoy at school or at work:</span><br />
<div style="color: #6aa84f;"><br />
</div><ul><li><b><a href="http://www.artsy-foodie.com/2009/12/make-ahead-meal-tortilla-chip-stratta.html" style="color: #6aa84f;">Tortilla Chip Strata</a></b></li>
<li><b><a href="http://www.artsy-foodie.com/2008/09/you-say-courgettes-i-say-zucchini.html" style="color: #6aa84f;">Zucchini Cheese Casserole</a></b></li>
<li><b><a href="http://www.artsy-foodie.com/2009/01/food-on-go-tuna-patties.html" style="color: #6aa84f;">Tuna Vegetable Patties</a></b></li>
<li><b><a href="http://www.artsy-foodie.com/2008/09/edamame-avocado-sandwich-spread.html" style="color: #6aa84f;">Edamame Avocado Sandwich Spread</a></b></li>
</ul><span style="font-size: large;"><b><span style="color: orange;">Don't miss a single recipe--</span></b><span style="color: #6aa84f;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter. </span></span><br />
<ul></ul><br />
<a href="http://www.flickr.com/photos/artsy-foodie/4267392603/" title="amaranth tower by Artsy-Foodie, on Flickr"><img alt="amaranth tower" height="499" src="http://farm3.static.flickr.com/2782/4267392603_ed9239588a.jpg" width="500" /></a><br />
<br />
<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><b><span style="font-size: large;">Amaranth Black Bean Patties </span></b><span style="font-size: small;">(makes 12)</span><br />
<br />
<span style="font-size: small;"><i>2 cups of cooked amaranth*, cooled enough to handle</i></span><br />
<span style="font-size: small;"><i>1 cup cooked black beans</i></span><br />
<span style="font-size: small;"><i>2 tbsp green onions, chopped</i></span><br />
<span style="font-size: small;"><i>1/4 cup cilantro, chopped</i></span><br />
<span style="font-size: small;"><i>1/2 cup Mexican cheese, shredded </i> </span><br />
<i>1/4 cup egg whites</i><br />
<i>2 tbsp pepitas (optional)</i><br />
<i>1/2 tsp ground cumin</i><br />
<i>1/2 tsp ground coriander</i><br />
<i>1/2 tsp sea salt</i><br />
<i>Olive oil for griddle</i><br />
<br />
*The amaranth should be cooked according to packaging. I use a 1:1 water to amaranth ratio. Otherwise it cooks like rice: simmer covered for about 15 minutes, then turn off the heat and set aside for 10 minutes before fluffing with a fork.<br />
<br />
<ul><li>Mix all the ingredients together in a large bowl</li>
<a href="http://www.flickr.com/photos/artsy-foodie/4267392477/" title="making amaranth patties by Artsy-Foodie, on Flickr"><img alt="making amaranth patties" height="431" src="http://farm5.static.flickr.com/4006/4267392477_f4e28bc9e8.jpg" width="431" /></a>
<li><b>Take 1/4 cup of the mixture and form into a patty.</b> Continue with the remainder of the mixture until until it is all gone.</li>
<li>Heat a griddle on medium-high (400F)</li>
<li>Coat with olive oil</li>
<li>Gently place patties on the griddle without overcrowding.</li>
<li>Fry patties for about 6-8 minutes on each side. Handle them carefully when the first side is ready to be flipped so that they don't fall apart. They should be golden and feel somewhat firm when tapped with the back of the spatula.</li>
<li>Serve right away with some guacamole or fresh salsa or let cool and refrigerate</li>
</ul><a href="http://sites.google.com/site/artsyfoodieprintrecipes/amaranth-black-bean-patties-makes-12"><span style="font-size: small;"><b style="color: #6aa84f;">Printable Recipe </b></span></a><br />
<ul></ul></td></tr>
</tbody></table>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-5370096391527156710.post-60086656083522417512010-01-07T06:00:00.000-08:002010-01-07T06:00:08.137-08:00Amaranth Continued...Spinach Amaranth Herb Salad<a href="http://www.flickr.com/photos/artsy-foodie/4236112222/" title="amaranth salad in bowl by Artsy-Foodie, on Flickr"><img alt="amaranth salad in bowl" height="375" src="http://farm3.static.flickr.com/2693/4236112222_6f14b9521c.jpg" width="500" /></a><br />
<br />
In continuing with my Amaranth exploration, here's a lovely, refreshing salad that will bring some much needed sunshine to gray days of Winter. My family loved this creation so much they asked me to make it again before they were even done with the first batch. I've put it on my list of convenient lunches to take with me to school this quarter. I might throw in some more vegetables and some sheep feta. This way I can feel good that I am eating healthy even when away from home.<br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4236112320/" title="amaranth salad 2 by Artsy-Foodie, on Flickr"><img alt="amaranth salad 2" height="375" src="http://farm5.static.flickr.com/4011/4236112320_2e4812f05f.jpg" width="500" /></a><br />
<br />
<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><span style="font-size: large;"><b>Spinach Amaranth Herb Salad</b></span> (serves 6)<br />
<span style="font-size: x-small;">Inspired by Tabouleh, this salad is refreshing and delicious.<br />
As an alternate instead of the fresh herbs you can use 1/4 cup of dry Ghormeh Sabzi herb mix (available at middle eastern grocery stores) but still include the fresh chopped spinach.</span><br />
<br />
2 cups amaranth<br />
2 cups of water<br />
1/2 tsp sea salt<br />
1/4 cup olive oil<br />
1/4 cup fresh lime juice<br />
1/4 tsp ground cumin<br />
1/2 tsp ground coriander<br />
1 garlic clove, minced or crushed<br />
1/4 cup chopped fresh parsley<br />
2 tbsp chopped fresh mint<br />
1/4 cup chopped cilantro<br />
2 cups finely chopped baby spinach<br />
<br />
<ul><li>Simmer covered on a low flame for 12 minutes.</li>
<li>Transfer to a bowl and set aside to cool slightly.</li>
<li>In a small bowl mix: olive oil, lime juice, cumin, coriander, garlic and chopped herbs.</li>
<li>Mix the salad dressing in with the cooked amaranth and chopped baby spinach </li>
<li>Refrigerate for at least an hour to let the flavors blend together.</li>
</ul><br />
<a href="http://sites.google.com/site/artsyfoodieprintrecipes/spinach-amaranth-herb-salad"><b style="color: #6aa84f;">Printable recipe</b></a><br />
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</td></tr>
</tbody></table>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-5370096391527156710.post-16882032056650283912010-01-04T06:00:00.000-08:002010-01-04T06:00:07.626-08:00Amaranth: packed with nutrition<a href="http://www.flickr.com/photos/artsy-foodie/4236111652/" title="mortar amaranth by Artsy-Foodie, on Flickr"><img alt="mortar amaranth" height="375" src="http://farm3.static.flickr.com/2625/4236111652_2eeb5539fd.jpg" width="500" /></a><br />
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<span style="font-size: large;">Amaranth is commonly referred to as a grain because of its appearance and nutritional profile. It's actually not a grain at all: it's the seed of a beautiful flower called Amaranthus, said by gardeners to be very easy to grow.</span><span style="font-size: large;"></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMreyi1kEjriX_Z7PHjq71F57u_x7POCx2-TA2PoPIK3iyZJeqJRWp0iAlzWREDuoFugNP3v7Qexplxl01BrkZuM6L_cthtoIkbywmtKs4dzCra9OhCuKE8cnMIP1iLFDzoJUM8P3UpaU/s1600-h/306px-2006-10-18Amaranthus01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMreyi1kEjriX_Z7PHjq71F57u_x7POCx2-TA2PoPIK3iyZJeqJRWp0iAlzWREDuoFugNP3v7Qexplxl01BrkZuM6L_cthtoIkbywmtKs4dzCra9OhCuKE8cnMIP1iLFDzoJUM8P3UpaU/s400/306px-2006-10-18Amaranthus01.jpg" /></a><span style="font-size: x-small;"><a href="http://commons.wikimedia.org/wiki/Main_Page"></a></span> <br />
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<span style="font-size: large;">Both leaves and seeds are edible and enjoyed in various parts of the world. The name of this wonderful plant comes from a Greek word that means "everlasting." The plant itself comes to us from the Aztecs, however. There are many legends attached to it, and it was an integral part of the Aztecs' diet and religious rituals. </span><br />
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<span style="font-size: x-small;">photo courtesy of: <a href="http://commons.wikimedia.org/wiki/Main_Page">Wikimedia Commons</a></span><span style="font-size: large;"> <br />
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<a href="http://www.flickr.com/photos/artsy-foodie/4235335563/" title="amaranth grain closeup by Artsy-Foodie, on Flickr"><img alt="amaranth grain closeup" height="500" src="http://farm5.static.flickr.com/4009/4235335563_3f5021c02c.jpg" width="500" /></a><br />
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<span style="font-size: large;">Amaranth's nutritional pedigree reads like manna from heaven. It is bursting with important nutrients--just take a look at its nutritional profile:</span><br />
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<div style="color: orange;"><b><span style="font-size: large;">1 cup of Amaranth uncooked contains:</span></b><br />
</div><span style="font-size: large;">26g of protein</span><br />
<span style="font-size: large;">13 g of fiber</span><br />
<span style="font-size: large;">31% Daily values of Calcium</span><br />
<span style="font-size: large;">82% Daily values of Iron</span><br />
<span style="font-size: large;">14% Daily values of Vitamin C</span><br />
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<span style="font-size: large;">The protein in Amaranth contains both lysine and methionine which makes it an especially good source for vegetarians. It contains no gluten (yeah!) and is a good source of vitamin E (tocotrienols).</span><br />
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<span style="font-size: large;">Amaranth needs to be stored in an airtight container because of its oil content. I keep mine in a jar in the refrigerator. I try to use it within three months because the oils can go rancid if kept much longer. The good news is: it's delicious and very versatile. You should have no problem eating it often. It can be popped like popcorn, cooked like grits, and transformed into delightful patties-- the list goes on and on. You can also add Amaranth flour to your baked-goods in moderation. I would start by replacing 1/4 cup of your flour mix with it. It's a great binding agent so too much will turn your bread gummy.</span><br />
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<span style="font-size: large;">This week I will be sharing two recipes for Amaranth. </span><br />
<span style="font-size: large;">Today's recipe is </span><span style="font-size: large;"><b><span style="color: #6aa84f;">Popped Amaranth Cereal with Sesame Seeds and Crystallized Ginger</span></b>. </span><br />
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<a href="http://www.flickr.com/photos/artsy-foodie/4235335651/" title="amaranth cereal with ginger by Artsy-Foodie, on Flickr"><img alt="amaranth cereal with ginger" height="500" src="http://farm3.static.flickr.com/2688/4235335651_bbce17cd54.jpg" width="500" /></a><br />
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<span style="font-size: large;">This breakfast or snack is packed with wholesome ingredients. It comes together in minutes and is such a nice change from a bowl of porridge.</span><br />
<div style="color: black;"><br />
</div><span style="color: black; font-size: large;"><b>Coming up in my next post:</b></span> <span style="font-size: large;"><b><i>Spinach Amaranth Herb Salad</i><br />
</b></span><br />
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<span style="font-size: large;"><b style="color: orange;">Don't miss a single recipe---</b><span style="color: #6aa84f;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter.</span></span><br />
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<a href="http://www.flickr.com/photos/artsy-foodie/4235335289/" title="amaranth cereal ingredients by Artsy-Foodie, on Flickr"><img alt="amaranth cereal ingredients" height="345" src="http://farm5.static.flickr.com/4005/4235335289_9cd606edcd.jpg" width="500" /></a><br />
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<span style="font-size: large;"><b>Popped Amaranth Cereal with Sesame Seeds and Crystallized Ginger </b></span>(makes 1 serving)<br />
<span style="font-size: x-small;">One of my daughters doesn't like milk of any kind, so she enjoys hers with a little bit of</span><br />
<span style="font-size: x-small;">orange juice. </span><span style="font-size: x-small;">It can also be altered for a vegan diet by choosing one of the vegan milk and sweetener options listed below.</span><br />
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<i>2 tablespoons of Amaranth Seeds<br />
1/2 tsp cinnamon<br />
1 tbsp sesame seeds<br />
1 tsp of crystallized ginger, minced<br />
sugar, honey or agave nectar to taste (optional)<br />
1/4 cup milk, soy milk, almond milk or orange juice<br />
</i><br />
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<ul><li>Heat a thick-bottom pan to med-high temperature. When a drop of water energetically dances in the pan you are ready to add the amaranth.</li>
<li>Add to the pan 1 tablespoon of the amaranth and stir. It will start popping soon after. You'll need to have a lid to prevent the seeds from flying all over the place.</li>
<li>It only take seconds and they burn fast-- keep a vigilant eye and transfer to a bowl as soon as most of them have popped. Then proceed the same way for the next tablespoon.</li>
<li>Add cinnamon and sesame to the bowl with popped cereal and mix well.</li>
<li>Then sprinkle the minced crystallized ginger. Add the sweetener if you are using it. </li>
<li>Finally, pour your milk of choice over the whole thing and serve.</li>
</ul><a href="http://sites.google.com/site/artsyfoodieprintrecipes/popped-amaranth-cereal-with-sesame-seeds-and-crystallized-ginger">Printable Recipe</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguZvFGil7OFnAjkTXwjkENFzNhecJjEm0NkF1-mBt10cXTQsqNPyPFwPjpIK_cKzmF2KQyEgO1asy-dndDdhBnNP79kJfuH2N8kGtpWoI_Rjt6H8bD_nzirxBZ9tvqF6CIfSyf31JMPs/s1600-h/Amaranthcerealtriotower.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguZvFGil7OFnAjkTXwjkENFzNhecJjEm0NkF1-mBt10cXTQsqNPyPFwPjpIK_cKzmF2KQyEgO1asy-dndDdhBnNP79kJfuH2N8kGtpWoI_Rjt6H8bD_nzirxBZ9tvqF6CIfSyf31JMPs/s400/Amaranthcerealtriotower.jpg" /></a><br />
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<span style="color: orange; font-size: x-large;"><b>Breakfast is Ready!</b></span>Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-5370096391527156710.post-15573088597355732552009-12-31T13:28:00.000-08:002009-12-31T13:28:40.268-08:00New Year's Resolution: great foods for 2010<span style="font-size: x-large;"><b style="color: orange;">Happy <span style="color: #6aa84f;">New</span> Year<span style="color: #6aa84f;">!!!</span></b></span><br />
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<a href="http://www.flickr.com/photos/artsy-foodie/4231464961/" title="AF-NewYears2 by Artsy-Foodie, on Flickr"><img alt="AF-NewYears2" height="500" src="http://farm5.static.flickr.com/4016/4231464961_5f259a4b65.jpg" width="242" /></a><br />
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<span style="font-size: large;">The New Year is a time for resolutions, the perfect moment to make small changes that can have a great impact over time. I usually fix on at least one health- or diet-related resolution. This year is no exception. I have two overarching goals for 2010: to explore more unfamiliar ingredients, to learn more about sustainable foods, and to integrate them into my family's diet.<br />
</span><br />
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<span style="font-size: large;">Throughout January I will be celebrating the new year by featuring a variety of interesting ingredients starting with Amaranth. I'll be posting info and recipes about this fascinating grain-that-isn't-really-a -grain during the first week of January.<br />
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<span style="font-size: x-large;"><b><span style="color: orange;">I wish you a healthy and Joyful</span> <span style="color: #6aa84f;">2010</span><span style="color: orange;">!!!</span></b></span>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5370096391527156710.post-46929019372575190012009-12-30T10:10:00.000-08:002009-12-30T10:10:53.675-08:00Ending the Year On a Sweet Note: Walnut Cookies with Chocolate<a href="http://www.flickr.com/photos/artsy-foodie/4225738776/" title="walnut cookie bite by Artsy-Foodie, on Flickr"><img alt="walnut cookie bite" height="375" src="http://farm3.static.flickr.com/2797/4225738776_f67aaf475a.jpg" width="500" /></a><br />
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<span style="font-size: large;">Months ago my sister sent me an email with a recipe for walnut macaroons. She wrote that they were deliciously addictive, and that I just had to try them. I meant to make a batch right away but got busy and forgot about it.<br />
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</span><br />
<span style="font-size: large;">With all the holiday baking, I ran out of a lot of ingredients in my pantry. I was all set to make <a href="http://www.artsy-foodie.com/2009/12/heaven-in-every-bite-dark-chocolate.html">my truffles</a></span> <span style="font-size: large;">when I realized I was out of hazelnuts. I decided to make something with the only bag of nuts left on the shelf: walnuts. I could have made the truffles using walnuts but then I had an epiphany--I remembered my sister's email. A few taps on the keyboard and I had it in front of me: the perfect walnut cookie recipe. I can't leave well-enough alone, however, so I played around with some of the ingredients and altered her wonderful recipe into something that met my own preferences: reduced the sugar, added some brown rice syrup and coconut flour for texture. These cookies were a huge hit with my family and friends. I'm sure that even my sister would approve if she could only fly over here and share some over coffee.</span><br />
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<a href="http://www.flickr.com/photos/artsy-foodie/4225738524/" title="walnut chocolate chip cookies close-up by Artsy-Foodie, on Flickr"><img alt="walnut chocolate chip cookies close-up" height="498" src="http://farm3.static.flickr.com/2625/4225738524_1ef01060e9.jpg" width="500" /></a><br />
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<span style="font-size: large;">These cookies are so moist and rich tasting, it's hard to believe that they do not contain butter. The orange zest works really well with the flavor of the ground walnuts. A few chocolate chips in the center enhance these cookies and make them even more memorable. I had fun watching my seven year-old nibble his way around the cookie. He carefully worked at isolating all three chocolate chips in the center to dedicate them for his very last bite without getting any of the melted chocolate on his hands--not an easy task!</span><br />
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<b><span style="color: #6aa84f; font-size: large;">Don't miss a single recipe---</span></b><span style="font-size: large;"><span style="color: orange;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter.</span></span><br />
<br />
<a href="http://www.flickr.com/photos/artsy-foodie/4224971383/" title="walnut cookies on rack by Artsy-Foodie, on Flickr"><img alt="walnut cookies on rack" height="375" src="http://farm5.static.flickr.com/4048/4224971383_e345e93155.jpg" width="500" /></a><br />
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<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><span style="font-size: large;"><b>Walnut Cookies with Chocolate Chips </b><span style="font-size: small;">(makes 36)</span></span><br />
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<i><span style="font-size: large;"><span style="font-size: small;">16 oz of walnut pieces, ground in the food processor</span></span></i><br />
<i><span style="font-size: large;"><span style="font-size: small;">1/4 cup brown rice syrup</span></span></i><br />
<i><span style="font-size: large;"><span style="font-size: small;">1/4 cup turbinado sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-size: small;">Zest of one orange</span></span></i><br />
<i><span style="font-size: large;"><span style="font-size: small;">1 large egg + 1/2 cup egg whites, beaten <br />
</span></span></i><br />
<i><span style="font-size: large;"><span style="font-size: small;">1/4 cup coconut flour</span></span></i><br />
<i><span style="font-size: large;"><span style="font-size: small;">Dark chocolate chips</span></span></i><br />
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<ul><li><span style="font-size: large;"><span style="font-size: small;">Preheat oven to 350F</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Oil two cookie sheets and set aside <br />
</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;"> Mix all the ingredients, except for the chocolate chips, together in</span></span><i><span style="font-size: large;"><span style="font-size: small;"> </span></span></i><span style="font-size: large;"><span style="font-size: small;">a bowl until uniform</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Wet your hands slightly, and take a little under a tablespoon of the batter and roll it into a ball. Set it on the prepared cookie sheet and continue this step until the batter is all gone. Set the balls in rows about 1 1/2" apart from each other.</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Place three chocolate chips in the center of each one and gently push down to flatten slightly.</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Place the cookie sheets in the oven and bake for 18 minutes. The bottoms of the cookies should be golden.</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Let cool on a wire rack. Completely cooled cookies can be stored for a few days in an airtight container at room temperature. <br />
</span></span></li>
</ul><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><a href="http://sites.google.com/site/artsyfoodieprintrecipes/walnut-cookies-with-chocolate-chips">Printable Recipe</a><br />
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<span style="font-size: large;"><span style="font-size: small;"> </span><br />
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<span style="font-size: large;"><b>Craving more cookies?</b></span><br />
<b><span style="font-size: large;"><a href="http://www.artsy-foodie.com/2008/10/cardamom-dark-chocolate-cookies.html"><span style="color: orange; font-size: small;">Cardamon Dark Chocolate Cookies</span></a> </span></b><br />
<b><a href="http://www.artsy-foodie.com/2008/09/making-sandcastles-my-take-on-mexican.html"><span style="color: orange; font-weight: bold;">Gluten Free Cranberry Pistachio Wedding Cookies </span></a> </b><br />
<b><span style="font-size: large;"> </span><a href="http://www.artsy-foodie.com/2008/08/sweet-lebanese-nutty-cookies.html"><span style="color: orange; font-weight: bold;">Lebanese Gluten-Free Walnut Cookies</span></a></b>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5370096391527156710.post-661797433337022492009-12-27T19:56:00.000-08:002009-12-27T19:56:58.376-08:00Birthday Wishes and Cake for the Birthday Boy!<a href="http://www.flickr.com/photos/artsy-foodie/4207656360/" title="birthdaywishes copy by Artsy-Foodie, on Flickr"><img alt="birthdaywishes copy" height="435" src="http://farm3.static.flickr.com/2549/4207656360_6c99a912fa.jpg" width="500" /></a><br />
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<span style="font-size: large;">December is always super busy for us--as it is I am sure for a lot of people. On top of holiday events, we celebrate two birthdays with a fun outing, a special meal and a homemade cake. This year, I took my husband to paint a bowl with me at our local paint-your-own pottery place. It was lots of fun. I highly recommend it for a date. We picked up beverages and then the two of us worked on the piece he selected: a chopstick bowl. In the afternoon, the kids took him to the movies while I made his special meal and dessert.</span><br />
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<a href="http://www.flickr.com/photos/artsy-foodie/4207661564/" title="chocolateoverloadcakecloseu by Artsy-Foodie, on Flickr"><img alt="chocolateoverloadcakecloseu" height="375" src="http://farm5.static.flickr.com/4016/4207661564_6151742864.jpg" width="500" /></a><br />
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<span style="font-size: large;"><br />
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<span style="font-size: large;">The chocolate cake was really decadent and rich--definitely not for the faint of heart. It's really dense and wonderful with a dollop of freshly made whipped cream on top. Of course, you don't have to wait for a birthday to try it!</span><br />
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<a href="http://www.flickr.com/photos/artsy-foodie/4207656406/" title="chocolateoverloadcakeslice by Artsy-Foodie, on Flickr"><img alt="chocolateoverloadcakeslice" height="500" src="http://farm5.static.flickr.com/4005/4207656406_2e5f4ef79a.jpg" width="500" /></a><br />
<br />
<b><span style="font-size: large;"><span style="color: orange;">Don't miss a single recipe---</span></span></b><span style="color: #6aa84f; font-size: large;">subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter.</span><br />
<br />
<table border="1" cellpadding="1" style="width: 500px;"><tbody>
<tr> <td bgcolor="#fff8c6"><b><span style="font-size: large;">Chocolate Overload Cake</span> </b>(serves 8-10)<br />
<span style="font-size: x-small;">Use the very best quality chocolate you can find in order to ensure amazing results.The cake can be made the day before--cool completely, wrap it well and refrigerate until you are ready to frost and decorate.</span> <br />
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<i>8 oz bittersweet chocolate</i><br />
<i>10 eggs, yolks separated from whites</i><br />
<i>1/2 cup sugar</i><br />
<i>1/2 tsp espresso instant powder</i><br />
<i>1 1/2 cups almond meal</i><br />
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</i><br />
<i>1 cup heavy whipping cream</i><br />
<i>3 tbsp unsweetened cocoa powder</i><br />
<i>3 tbsp confectioner sugar</i><br />
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<i>Dark chocolate bar to make chocolate shavings (optional)</i><br />
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<ul><li>Preheat oven to 350F</li>
<li>Oil a 10" springform pan</li>
<li>Melt bittersweet chocolate in a double-boiler--or the microwave (in small increments to ensure the chocolate does not acquire a burnt taste)</li>
<li>Set aside to cool </li>
<li>Beat the egg whites in a mixer to medium stiff-peaks. Set aside.</li>
<li>In a mixer, beat egg yolks with sugar for three minutes on high speed.</li>
<li>Drizzle in the melted chocolate while keeping the mixer on medium and then the espresso powder</li>
<li>Add the almond meal. Mix well</li>
<li>Using a spatula, gently fold in the egg whites into the almond-chocolate mixture. This will take a while--you want to work it slowly</li>
<li>Pour batter into the prepared cake pan</li>
<li>Bake cake for 40 minutes or until a toothpick inserted in the center comes out clean</li>
<li>Let cool completely</li>
<li>In a mixer, beat the whipping cream, cocoa powder and sugar together until medium-stiff peaks</li>
<li>Frost the cake and decorate as you'd like</li>
<li>To make chocolate shavings, use a vegetable peeler and slide it over the bar of chocolate. Then use the shavings to decorate the top of the cake once it's been frosted</li>
<li>Store in the refrigerator until 15 minutes before serving</li>
</ul><a href="http://sites.google.com/site/artsyfoodieprintrecipes/chocolate-overload-cake">Printable Recipe </a><br />
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<a href="http://www.flickr.com/photos/artsy-foodie/4207656472/" title="Chocolateoverloadwholecake by Artsy-Foodie, on Flickr"><img alt="Chocolateoverloadwholecake" height="375" src="http://farm3.static.flickr.com/2685/4207656472_cb4f63820a.jpg" width="500" /></a>Unknownnoreply@blogger.com9