tag:blogger.com,1999:blog-86685703417965762392024-03-20T19:24:03.242-07:00Wine and Garlic with EverythingCindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-8668570341796576239.post-8244758868571512212023-07-24T18:07:00.003-07:002023-07-24T18:07:45.042-07:00Watermelon Mint Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEsqC0Quwxw7gHdGnyfMlj8b19-oQ4mpnNyMkL_EGiZu8UF9cIQF-3HHKlsvnHS8gkkzPjpAmHX2bIaxvNbPMtmkBr8DohOOysO58Kh51jRJtt2DpY9NHzaz7kAN-iKjJg4bCGeDYRtFgSDKrJzwZVJANLssSafxuJ-gT0AvUle_at7sOaJuPtidYYn0/s3064/92035251-4277-4D40-BAC1-06634BE9B6F5_1_201_a.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="2298" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEsqC0Quwxw7gHdGnyfMlj8b19-oQ4mpnNyMkL_EGiZu8UF9cIQF-3HHKlsvnHS8gkkzPjpAmHX2bIaxvNbPMtmkBr8DohOOysO58Kh51jRJtt2DpY9NHzaz7kAN-iKjJg4bCGeDYRtFgSDKrJzwZVJANLssSafxuJ-gT0AvUle_at7sOaJuPtidYYn0/s320/92035251-4277-4D40-BAC1-06634BE9B6F5_1_201_a.heic" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>Ingredients:</u></b></div><div class="separator" style="clear: both; text-align: left;">4 cups watermelon cubes</div><div class="separator" style="clear: both; text-align: left;">1 jicama julienned (cut into matchstick slices)</div><div class="separator" style="clear: both; text-align: left;">1/4 cup chopped mint leaves</div><div class="separator" style="clear: both; text-align: left;">Juice of one lime (about 1 oz)</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cut up watermelon, jicama, and mint leaves and add to a large bowl.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In a small bowl, combine the juice of one lime and salt. Pour the mixture over the fruit and toss until coated.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">*For a different and extra zesty flavor, substitute the mint for cilantro, and add 1 tsp Tajin or hot sauce to the lime and salt mixture.</div><br /> <p></p>Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-41968623633345103902023-07-09T21:00:00.000-07:002023-07-09T21:00:11.290-07:00Tropical Salmon with Pineapple Mango Salsa<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAynOJ97u97Tj8Qx0y8f9TCo1tBRVUGAuyntHB-lNoa-FzdPLVJ0XZIdkjyHaqtm9cBo3Ja0DJ-DRlZ2prM35m7fBMQh0Bei2jgA94DCeTD0D74rwKHqdzcVMQ1LMIlgZJPw0HtdwCRtJmZGKMjhwMqtkl24_d0UPrAtaBAZSngAI6s6ihUqiYJQ54WM/s3424/IMG_9008.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3424" data-original-width="2978" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAynOJ97u97Tj8Qx0y8f9TCo1tBRVUGAuyntHB-lNoa-FzdPLVJ0XZIdkjyHaqtm9cBo3Ja0DJ-DRlZ2prM35m7fBMQh0Bei2jgA94DCeTD0D74rwKHqdzcVMQ1LMIlgZJPw0HtdwCRtJmZGKMjhwMqtkl24_d0UPrAtaBAZSngAI6s6ihUqiYJQ54WM/s320/IMG_9008.heic" width="278" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h4 style="clear: both; text-align: left;">Ingredients</h4><div class="separator" style="clear: both; text-align: left;">1 whole filet of salmon (I used Sockeye)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Glaze:</u></div><div class="separator" style="clear: both; text-align: left;">1 T Tamari or low sodium soy sauce</div><div class="separator" style="clear: both; text-align: left;">2 T brown sugar</div><div class="separator" style="clear: both; text-align: left;">1 T minced ginger</div><div class="separator" style="clear: both; text-align: left;">1 tsp paprika</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Salsa:</u></div><div class="separator" style="clear: both; text-align: left;">1 small pineapple cut into small bite-sized cubes</div><div class="separator" style="clear: both; text-align: left;">2 champagne mangos cut into small bite-sized cubes</div><div class="separator" style="clear: both; text-align: left;">1/2 red onion, finely chopped</div><div class="separator" style="clear: both; text-align: left;">1/2 bunch chopped cilantro</div><div class="separator" style="clear: both; text-align: left;">1 tsp chili powder</div><div class="separator" style="clear: both; text-align: left;">1-2 tsp hot sauce to taste</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Combined pineapple, mangos, and onion in a large bowl. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkihpyGSo1c8TE5vj09GsCqMHn6ZbqbnMcObNpJjAoBBdwoLLz27IXevVIqAzG6Hxm7ENdKbPoWTxkhrCuOrPkiSpe4qo6zgRWNL-8Uxw9_GzPCbZ4zCFZO-QuGpSiMb0a-7vg9dYZhgAxRKVL9ccE72aNXCLVyIUINHwAi1CC57ht75EOwFu4dmtBOU/s4032/IMG_9002.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkihpyGSo1c8TE5vj09GsCqMHn6ZbqbnMcObNpJjAoBBdwoLLz27IXevVIqAzG6Hxm7ENdKbPoWTxkhrCuOrPkiSpe4qo6zgRWNL-8Uxw9_GzPCbZ4zCFZO-QuGpSiMb0a-7vg9dYZhgAxRKVL9ccE72aNXCLVyIUINHwAi1CC57ht75EOwFu4dmtBOU/s320/IMG_9002.heic" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add in chopped cilantro and mix together thoroughly.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ics4zGX6W6Szy8zG89YGSk9_PjdhKcwTIQwwUYCl4ET0xZ3kEajYqfT5RFluoLqNGMLtg_Pk275-Y6F35KGiBbxo5bREglhOASYD9HCmrw1Wfzc-amXoiE2WynFsT1hRb1DmB7CMgwS6aBzDdzcDJQ_IJCIQMyFqcgevcWaWps7jcQXO1a8O6ykGnHk/s3029/IMG_9005.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="2510" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ics4zGX6W6Szy8zG89YGSk9_PjdhKcwTIQwwUYCl4ET0xZ3kEajYqfT5RFluoLqNGMLtg_Pk275-Y6F35KGiBbxo5bREglhOASYD9HCmrw1Wfzc-amXoiE2WynFsT1hRb1DmB7CMgwS6aBzDdzcDJQ_IJCIQMyFqcgevcWaWps7jcQXO1a8O6ykGnHk/s320/IMG_9005.heic" width="265" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p></p><div class="separator" style="clear: both; text-align: left;">Add hot sauce and mix together.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJYdcvM3iXmfbUIqemZypgz3cgnM4jBrs5dIZdeyfrZonU7OF5zFVajomRZC0xXA9mB6bN7ECLITN0oq9OCN-9coqpqdCzlbf2bTJjRZlaNRbhwEb8I2xmPdUhYEaP2APKr9n42tjLVQjuTA4FHMgvZMWOuK-ptjumOTSRttF3wz7f1SsXd-xiu8x9pk/s4032/IMG_9006.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJYdcvM3iXmfbUIqemZypgz3cgnM4jBrs5dIZdeyfrZonU7OF5zFVajomRZC0xXA9mB6bN7ECLITN0oq9OCN-9coqpqdCzlbf2bTJjRZlaNRbhwEb8I2xmPdUhYEaP2APKr9n42tjLVQjuTA4FHMgvZMWOuK-ptjumOTSRttF3wz7f1SsXd-xiu8x9pk/s320/IMG_9006.heic" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sprinkle with chili powder while mixing to spread evenly. Cover and refrigerate at least one hour to allow the fruit juices to soften the bitterness of the onion.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Prepare the salmon glaze by combining all ingredients (soy sauce, brown sugar, minced ginger, and paprika) until it is the consistency of a thin paste. Spread evenly over the salmon fillet. Place onto a cooking sheet covered with aluminum foil (roll the edges up to create s large lip to hold in the juices as it cooks). Bake for 12 - 15 minutes at 350 degrees, or place the foil directly on a barbecue grill on medium-high heat.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p><p><br /></p>Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-53340204205785158942023-07-08T19:52:00.001-07:002023-07-08T19:52:25.573-07:00Superfood Grain and Veggie Shrimp Bowl<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8OU7G8oa7R4_dE7RL7CM8ipD0qT6Qaa6yNW6gFbhUvzu5g9LrgHJkSv5KGvE5eIw6iGpXxLFYpEQeAiJNtER6g4L-LYjI1o1shZyGGPmPDBjiTJjOgkdkEgKfCV10rmWxRTdBtahXEkkKC9yvYgjkiNMBmyCapWNYJo2Ez-jv6ituskB9qXBlmz-R5E/s4032/IMG_8995.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8OU7G8oa7R4_dE7RL7CM8ipD0qT6Qaa6yNW6gFbhUvzu5g9LrgHJkSv5KGvE5eIw6iGpXxLFYpEQeAiJNtER6g4L-LYjI1o1shZyGGPmPDBjiTJjOgkdkEgKfCV10rmWxRTdBtahXEkkKC9yvYgjkiNMBmyCapWNYJo2Ez-jv6ituskB9qXBlmz-R5E/s320/IMG_8995.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><h4 style="clear: both; text-align: left;"><u>Ingredients</u></h4><div class="separator" style="clear: both; text-align: left;">1/2 tsp turmeric</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp cumin</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp smoked paprika</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp chili powder</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp garlic powder</div><div class="separator" style="clear: both; text-align: left;">1 tsp Dash (no salt)</div><div class="separator" style="clear: both; text-align: left;">Canola or Olive Oil spray</div><div class="separator" style="clear: both; text-align: left;">3/4 cup cooked barley</div><div class="separator" style="clear: both; text-align: left;">1/4 cup garbanzo beans (canned, drained and rinsed)</div><div class="separator" style="clear: both; text-align: left;">1/4 black beans (canned, drained and rinsed)</div><div class="separator" style="clear: both; text-align: left;">1/2 cup arugula</div><div class="separator" style="clear: both; text-align: left;">1/2 cup baby spinch</div><div class="separator" style="clear: both; text-align: left;">1/2 medium size sweet potato</div><div class="separator" style="clear: both; text-align: left;">5 sweet baby bell peppers</div><div class="separator" style="clear: both; text-align: left;">5 large raw shrimp, tails and shell removed</div><div class="separator" style="clear: both; text-align: left;">1 oz (3 pieces) Belgioioso Fresh Pearl Mozzarella</div><div class="separator" style="clear: both; text-align: left;">1/4 cup chopped fresh basil</div><div class="separator" style="clear: both; text-align: left;">1 tsp balsamic</div><div class="separator" style="clear: both; text-align: left;">1 T lemon juice</div><p></p><h4 style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; line-height: 32px; margin: 0px; padding: 0px; text-align: left; text-rendering: optimizelegibility;"><u>Directions</u></h4><div>Cook barley in 3 cups of water. Heat to boiling and cook for 12-15 minutes or until just softened. Drain, rinse, and let cool.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVcQqZmCP6OJU9B6j_kLhP16FgxdDGcvLw22c5U-SHpqpOhXdqb51ljpk6x6C2rEtogJM098zQlo5WtLISL-iUz0wSCsRu-0tLcZr3E5pIwpp22qUveKYvcXxGV5FijOGcZMqW5UbNOdVhX3uETybdL8gD6t3rWfM5_D6aOOZOAhVoXIy9ZA-XXe1TU8/s3126/IMG_8969.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2511" data-original-width="3126" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVcQqZmCP6OJU9B6j_kLhP16FgxdDGcvLw22c5U-SHpqpOhXdqb51ljpk6x6C2rEtogJM098zQlo5WtLISL-iUz0wSCsRu-0tLcZr3E5pIwpp22qUveKYvcXxGV5FijOGcZMqW5UbNOdVhX3uETybdL8gD6t3rWfM5_D6aOOZOAhVoXIy9ZA-XXe1TU8/s320/IMG_8969.jpg" width="320" /></a></div><br /><div><br /></div><div>In a small bowl, mix together turmeric, cumin, smoked paprika, chili powder and garlic powder. Cut sweet potato into half-inch cubes and place single layer in a non-stick baking dish. Add a light layer of oil spray to the potatoes, tossing to coat all sides. Sprinkle spice mixture onto potatoes, mixing to coat all sides. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdfc1BDhsDKkd3LkvtTgizY5La4ay2JpyUfU_qigF1I6_lidTxPIWCDXEOYzE-i1XSM6_7oiJGHa82xT_JySoKnsWI3AT44LzPwSn951nNNQGwvVkV1TTlYGm8wK5LXowns59Palbjl4DKnDblewelgXq78skoRrInJAaI2KnpdEJ7Z6NCZ-AH7nUOtU/s4032/IMG_8967.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdfc1BDhsDKkd3LkvtTgizY5La4ay2JpyUfU_qigF1I6_lidTxPIWCDXEOYzE-i1XSM6_7oiJGHa82xT_JySoKnsWI3AT44LzPwSn951nNNQGwvVkV1TTlYGm8wK5LXowns59Palbjl4DKnDblewelgXq78skoRrInJAaI2KnpdEJ7Z6NCZ-AH7nUOtU/s320/IMG_8967.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTewXhfjE0G9dGKUdEu0kUEt_UNaBnIEl8330xja6zsPDeVxxdRNcte9C-AywgkFzWa78gs6BAyYqv_K_ir_NYaMcgXZlyk9K4iO4n8gZjN8RZxIPfkxKv-3cweHXytoyQE6CTh9Ybch0DY7HbhetDBdTYQFKDROIAhfu9gsJVp949rN-uc7-5KbrtBog/s4032/IMG_8968.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTewXhfjE0G9dGKUdEu0kUEt_UNaBnIEl8330xja6zsPDeVxxdRNcte9C-AywgkFzWa78gs6BAyYqv_K_ir_NYaMcgXZlyk9K4iO4n8gZjN8RZxIPfkxKv-3cweHXytoyQE6CTh9Ybch0DY7HbhetDBdTYQFKDROIAhfu9gsJVp949rN-uc7-5KbrtBog/s320/IMG_8968.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1QUQuGbP3KNpjtbIkTLtcDvoP64tkWf_0MmE9xnG_VLk3emj3QMpjFGV2E2tNtVNQcIQHPETX5rOCfAiEgtcwg1erIK5uA8AdQu5DDnT6jX5C7T9ky7HiGw1klT_sTh1nmd3tCRXJ3hEACIP71Dk0q77bWdS7ZKd6NgrpiiGGZ_zAF5dxMmWyR0M95w/s3373/IMG_8970.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2530" data-original-width="3373" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1QUQuGbP3KNpjtbIkTLtcDvoP64tkWf_0MmE9xnG_VLk3emj3QMpjFGV2E2tNtVNQcIQHPETX5rOCfAiEgtcwg1erIK5uA8AdQu5DDnT6jX5C7T9ky7HiGw1klT_sTh1nmd3tCRXJ3hEACIP71Dk0q77bWdS7ZKd6NgrpiiGGZ_zAF5dxMmWyR0M95w/s320/IMG_8970.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div>Add mini-peppers in the same dish if you have room or in a separate baking dish. Coat lightly with oil spray.</div><div><br /></div><div>Bake the peppers and the potatoes at 400 degrees for 12-15 minutes or until soft and just starting to brown. Remove and let cool.</div><div><br /></div><div>Sprinkle Dash herb mix on shrimp and add to a hot, non-stick frying pan. Cook just until pink, turning to get all sides cooked. Do not overcook to avoid drying out.</div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglkmxW7IkNXA7WgFCJp_egjzcCTlvyILnKn5M1HkLNwUdn1Ur20Co5zdqeIdE_OGmoUbbCm-nzSSB-Up67XZ1DWo_Lpbs31HYh9QBcYYTlmwi6M2rqajXcza6K3BWZ5a-BluDDVrvG_waWkC8k97ZPve53H-JaWrm81TSWc44MVJ8OxU_O_PJg2Iryblo/s3267/IMG_8971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" data-original-height="3267" data-original-width="2450" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglkmxW7IkNXA7WgFCJp_egjzcCTlvyILnKn5M1HkLNwUdn1Ur20Co5zdqeIdE_OGmoUbbCm-nzSSB-Up67XZ1DWo_Lpbs31HYh9QBcYYTlmwi6M2rqajXcza6K3BWZ5a-BluDDVrvG_waWkC8k97ZPve53H-JaWrm81TSWc44MVJ8OxU_O_PJg2Iryblo/s320/IMG_8971.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpau6Boq4Xleo8t6-fvpva1jaHhC5sm2Q8oIZq8emTAuO50nXKUr_DfCqqWO5XszgGYNKKLGrZbpRaRiAl6HTTi5t8hltb4ewln9AzRJbHcxmTJd_GU_EHh02OT0Pk2vtiFBBzonMIqkA6XaxfvWpROBjJpu7ZYBWYDW5xKwxeT3yXxIDs2xigCKouGdg/s4032/IMG_8973.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpau6Boq4Xleo8t6-fvpva1jaHhC5sm2Q8oIZq8emTAuO50nXKUr_DfCqqWO5XszgGYNKKLGrZbpRaRiAl6HTTi5t8hltb4ewln9AzRJbHcxmTJd_GU_EHh02OT0Pk2vtiFBBzonMIqkA6XaxfvWpROBjJpu7ZYBWYDW5xKwxeT3yXxIDs2xigCKouGdg/s320/IMG_8973.jpg" width="240" /></a></div><div><br /></div><div><br /></div><div>Drain and rinse the beans. Chop basil into small strips.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSJB9qFydQyXgwJElcyghTQLsvmbdZoO0AZnIp5LpVUItpSRwPpzoVL-ldEZjsrHdbON2izanYPLVJQEc-fOHninOztUoEqtOXLRihoFkG80X5Wu51Yl8GOPys099vKkzHmp4LiI_Vt0h1uDXG_PbAAhmE6Yg0i9QnoPv0j_Ev8pumvlCJNZblHz7juU/s3516/IMG_8976.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2637" data-original-width="3516" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSJB9qFydQyXgwJElcyghTQLsvmbdZoO0AZnIp5LpVUItpSRwPpzoVL-ldEZjsrHdbON2izanYPLVJQEc-fOHninOztUoEqtOXLRihoFkG80X5Wu51Yl8GOPys099vKkzHmp4LiI_Vt0h1uDXG_PbAAhmE6Yg0i9QnoPv0j_Ev8pumvlCJNZblHz7juU/s320/IMG_8976.jpg" width="320" /></a></div><br /><div><br /></div><div>Dice baby bell peppers once they are cooled.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWVF07qcKgC1fAA6UsDqqrKRna1--D3_Db9EUEb_aXQk8tOtW7XM2oZcXGO8JPcvLJNMkWwvbay3QWMxBaoT6SuMrwdN4ijHjFDERvDqogKYJWkMsOYdkLU-EPFfiYowa1RuiRxXKQ0NpIY95ohiUCQ5Pa6hZm0kc2LjCSMP1Xm3vh6FdgS1WMVt_6y8/s4032/IMG_8979.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWVF07qcKgC1fAA6UsDqqrKRna1--D3_Db9EUEb_aXQk8tOtW7XM2oZcXGO8JPcvLJNMkWwvbay3QWMxBaoT6SuMrwdN4ijHjFDERvDqogKYJWkMsOYdkLU-EPFfiYowa1RuiRxXKQ0NpIY95ohiUCQ5Pa6hZm0kc2LjCSMP1Xm3vh6FdgS1WMVt_6y8/s320/IMG_8979.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div>Assemble your bowl:</div><div><br /></div><div>Add barley, beans, peppers, sweet potatoes, arugula and spinach. Top with shrimp and mozzarella. Squeeze the juice from 1/2 of a lemon and drizzle with balsamic vinegar.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGM24CpVxIY13F3H12Pv3ZZT2E2cVxFUQCe0HnwJY9wWE4kcWf_vZm4fClhxZlNWTT16cGvEE0n0jaDvUJNpJUJRizZB_FR_P8V3wSLi5tofVdQ3doBC334jUhcyQy9BDsViwQD9sjTXT_9NADHy9yarqg579jVFTFd9_x4JI7wcmUs2fHvsz6YKi3aSY/s4032/IMG_8983.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGM24CpVxIY13F3H12Pv3ZZT2E2cVxFUQCe0HnwJY9wWE4kcWf_vZm4fClhxZlNWTT16cGvEE0n0jaDvUJNpJUJRizZB_FR_P8V3wSLi5tofVdQ3doBC334jUhcyQy9BDsViwQD9sjTXT_9NADHy9yarqg579jVFTFd9_x4JI7wcmUs2fHvsz6YKi3aSY/s320/IMG_8983.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCocZFrcuYJdXqLg746f82rGptrXlB5i3tLEFghvLjelsTXQScQujcWkzXAa9cLKBjNDCeTl7kFv8TWJ83V43l37Jwc2aXRtkXOxktPrDezQr0wU0P2davb52w5QrZE-06YGB91zWZAKA_ZNNTqdc7vLGnIhENDjGS7BhN55FHP1KA-neEsx8_Jv6h5dQ/s4032/IMG_8994.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCocZFrcuYJdXqLg746f82rGptrXlB5i3tLEFghvLjelsTXQScQujcWkzXAa9cLKBjNDCeTl7kFv8TWJ83V43l37Jwc2aXRtkXOxktPrDezQr0wU0P2davb52w5QrZE-06YGB91zWZAKA_ZNNTqdc7vLGnIhENDjGS7BhN55FHP1KA-neEsx8_Jv6h5dQ/s320/IMG_8994.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Nutrition Guide: Calories and point system for number of Starches, Proteins, Vegetables, Fats, and Milks as I learned from my two-week stay at <a href="https://www.structurehouse.com/" target="_blank"><b>Structure House</b></a> in North Carolina. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Barley - 96 calories (2S)</div><div class="separator" style="clear: both; text-align: left;">Arugula - <span>5 calories (.5 V)</span></div><div class="separator" style="clear: both; text-align: left;"><span>Baby Spinach<span> - </span><span>5 calories (.5 V)</span></span></div><div class="separator" style="clear: both; text-align: left;">Sweet Potatoes<span> - </span><span>75 calories (1 S)</span></div><div class="separator" style="clear: both; text-align: left;"><span>Baby Bell Peppers<span> -</span><span>17 calories (1V)</span></span></div><div class="separator" style="clear: both; text-align: left;">Garbanzo beans - <span>55 calories (.5 S, 1P)</span></div><div class="separator" style="clear: both; text-align: left;"><span>Black bean - <span>55 calories (.5 S, 1P)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span><span>Shrimp -<span> 25 calories (4 P)</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span><span>Mozarella<span> - </span><span>70 calories (2P)</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span><span><span>Basil<span> - </span><span>2 calories</span></span></span></span></div><div class="separator" style="clear: both; text-align: left;">Balsamic<span> - </span><span>25 calories</span></div><div class="separator" style="clear: both; text-align: left;"><span>Lemon Juice</span></div><div class="separator" style="clear: both; text-align: left;"><span><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span>Total: 430 calories (4 S, 2 V, 7P)</span></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: left;"></div><p></p><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p></p>Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-78724114122100025262017-01-11T11:06:00.000-08:002017-01-11T11:06:02.273-08:00Potato and Vegetable Fritatta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsScVTLXC3P-yzqulpBeZmhGW41EjuX9wdTrdjXEUpiVMOjcIuDI7HEYZfsLEOHrDoc7vEICzgCR7wH7FOw-hDLVy6KamxUO4v35XNldYyaEAZKGzRHrnEs8MKJEWfLpc2jlA-sVThaic/s1600/vsco-photo-1+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsScVTLXC3P-yzqulpBeZmhGW41EjuX9wdTrdjXEUpiVMOjcIuDI7HEYZfsLEOHrDoc7vEICzgCR7wH7FOw-hDLVy6KamxUO4v35XNldYyaEAZKGzRHrnEs8MKJEWfLpc2jlA-sVThaic/s320/vsco-photo-1+%25281%2529.jpg" width="240" /></a></div>
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<b><u>Ingredients:</u></b></div>
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2 T olive oil</div>
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2 medium red potatoes, shredded</div>
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1 1/2 cup chopped fresh spinach</div>
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1 medium tomato, thinly sliced</div>
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6 eggs</div>
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Salt and pepper to taste</div>
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<b><u>Directions:</u></b></div>
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In a large non-stick skillet that is oven safe, cook potatoes in oil on medium high. If you like them crispy, let them stay on one side until you start to see some brown around the edges. Flip over the potatoes to brown the other side. Place a lid or aluminum foil over the pan to allow the potatoes to cook through.</div>
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Add the fresh spinach in a layer over the top of the potatoes.</div>
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Add the tomatoes.</div>
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In a large bowl or glass measuring cup, scramble eggs and then pour over the top of the potatoes and vegetables.</div>
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Cook an additional 4-5 minutes on top of the stove on medium heat. Then place pan in oven under the broiler for 8-10 minutes to allow egg to cook thoroughly on the top.</div>
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You can add substitute or add any vegetables you like-- mushrooms, bell pepper, onion.</div>
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<i><b>Dietary Considerations:</b></i></div>
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<i>Whole30 compliant</i></div>
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<i>Dairy free</i></div>
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<i>Gluten free</i></div>
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<i>egg allergies- this dish is not for you</i></div>
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<br />Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-72472818921652019292017-01-02T13:27:00.001-08:002017-01-02T13:30:10.877-08:00Whole30 CommittedIn October, on the recommendation of my new doctor (shout out to Dr. Taylor- love her), I completed the <a href="http://whole30.com/">Whole30 </a>eating plan. I dove in and completed the 30 days with 100% commitment. Not one cheat; not even a glass of wine (sigh). I slept better. I had a clear mind. I lost 23 pounds. So why did I go off it, I keep asking myself. Well, there was a business trip to San Antonio, followed by Thanksgiving weekend at the beach with the kids, followed by all those other days of celebration between Thanksgiving and today.<br />
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But today is January 2nd and I just signed on for another 30 days. There is a group at my work doing the 30 days along with a challenge on the Whole30 website. So, I thought I'd make my attempt at adding some new recipes to my blog that are Whole30 compliant. Won't you join me?<br />
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I'll highlight some recipes already on my blog that meet the program and start adding a few more as we go along. Want to know more about the program? Click on the link above or go out and buy this book. I hope you have as much success as I did.<br />
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<br />Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-38283596590665967022016-03-27T14:48:00.000-07:002016-03-27T14:48:00.696-07:00Beef and Bean Nachos<div class="separator" style="clear: both; text-align: center;">
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I've been making this dish since I was 17. Prior to that, I thought nachos were chips with melted fake cheese sauce that you bought at the basketball game concessions. But then, I had a life changing experience. Ok, it wasn't that life changing, but I remember it clearly. I went out to dinner with a friend's family and they ordered a large nacho dish. It was that dinner that I realized you could create some amazing variations of everyday dishes. No more chemically made cheese sauce. This nacho variation had refried beans and ground beef as the base with melted cheddar cheese on top. The came all the other fresh toppings. Amazing! I went home and duplicated that dish for my parents. I have not really changed it up much over the years except to make my own taco seasoning. My kids now request this dish any time they have friends over. It's always a hit.</div>
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<b><u>Ingredients:</u></b></div>
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1 lb ground beef</div>
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1 can refried black beans</div>
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2 cups grated cheddar cheese</div>
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2 cups iceburg lettuce, finely chopped</div>
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2 large tomatoes, diced</div>
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<b><i>Other optional toppings:</i></b></div>
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black olives</div>
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sour cream</div>
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guacamole</div>
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hot sauce or salsa</div>
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<b><i>My taco seasoning:</i></b></div>
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1 T paprika</div>
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1 T chile powder</div>
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2 T cumin</div>
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1 T salt</div>
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Coat the bottom of a large pan with cooking oil spray. Cook ground beef until no longer pink, breaking it up as it cooks. Add taco seasoning and mix thoroughly. Once fully browned, add refried beans. Mix until thoroughly blended and heated through.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQU3H-uAXDD8CjyvWMBpPWopouGDpQFqTPCzCKjCVU2FgBM4iFm1Ek79HIHkqlqetj7rV07mjN5glvzc2qX6pKZqU29kJASaxQ7ftr_O2UQu8QKuoDGv-k11YX8LcGiyl1kRrgEzkcOAs/s1600/IMG_0372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQU3H-uAXDD8CjyvWMBpPWopouGDpQFqTPCzCKjCVU2FgBM4iFm1Ek79HIHkqlqetj7rV07mjN5glvzc2qX6pKZqU29kJASaxQ7ftr_O2UQu8QKuoDGv-k11YX8LcGiyl1kRrgEzkcOAs/s320/IMG_0372.JPG" width="240" /></a></div>
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At this point you can decide if you want everyone to have their own individual plates or make one large dish to share. I use a large baking dish and spread the bean and beef mixture onto it. Add the cheese and place in oven just until cheese is melted. If you want individual dishes, you can serve it directly onto plates and microwave the cheese on each. This is especially helpful if everyone likes different toppings or if someone can't have cheese (my husband).</div>
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Top with shredded lettuce, tomator and any other toppings of your choice. Serve with tortilla chips.</div>
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<br />Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-195791716873258442016-03-24T13:03:00.002-07:002016-03-24T13:03:15.548-07:00Caprese Salad<div class="separator" style="clear: both; text-align: center;">
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This is my favorite light meal and I've been prone to make it when no one else is home because I'm not good at sharing. It takes just minutes to put together and looks as beautiful as it tastes. This is also a great dish to wow guests with at parties. Enjoy!</div>
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<b><u>Ingredients:</u></b></div>
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1 package fresh mozzarella*</div>
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1 cup grape tomatoes, cut in half</div>
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6 large basil leaves</div>
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2 T balsamic vinegar</div>
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2 cloves or 1 tsp minced garlic minced</div>
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Coarse ground black pepper to taste</div>
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Salt to taste</div>
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*I like to buy the 12 oz packages that are pre-sliced, but they aren't always easy to find. 8 oz will serve 2 people easily.</div>
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<b><u>Directions:</u></b><br />Slice mozzarella in 1/4 inch thick slices and arrange in a circular pattern on large platter. Top with tomatoes, minced garlic, chopped basil. Drizzle balsamic vinegar over the top and finish off with a generous amount of coarse ground pepper and a pinch of salt. Serve with crusty french bread and a cool glass of your favorite light white wine.</div>
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<br />Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-87427828388681607282015-10-18T15:50:00.000-07:002015-10-18T16:01:21.989-07:00Chipotle Lime Pork Ribs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2L1iwUBrlYKGtehj2UvDOIkez7Br2HxuWXtQio3IkvVEGH5ME2Yvc7D-G0dhu9dLlSabSZPbZ2biTwlbOwn3IY53Ebj8qN1l5AVVaeSENx8Bcr6Z58qXtMb_MD7JZ4Sl-ENnvLNxqaU/s1600/IMG_2471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2L1iwUBrlYKGtehj2UvDOIkez7Br2HxuWXtQio3IkvVEGH5ME2Yvc7D-G0dhu9dLlSabSZPbZ2biTwlbOwn3IY53Ebj8qN1l5AVVaeSENx8Bcr6Z58qXtMb_MD7JZ4Sl-ENnvLNxqaU/s320/IMG_2471.JPG" width="240" /></a></div>
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<b><u>Ingredients:</u></b></div>
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2 pounds boneless (country style) pork ribs</div>
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2 limes</div>
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1/2 cup brown sugar</div>
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2 tsp paprika</div>
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2 tsp chili powder</div>
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1 T garlic powder</div>
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1 T cumin</div>
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1 T salt</div>
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2 tsp ground black pepper</div>
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2 tsp zest from the limes</div>
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1/4 cup water</div>
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<b><u>Directions:</u></b></div>
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Zest the limes and then cut in half and squeeze the juice. Set aside both the zest and the juice.</div>
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Trim as much fat off the ribs as possible.</div>
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Mix together all dry ingredients. Generously rub the mixture over the ribs.</div>
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Add water to slow cooker. Place ribs into crock pot.</div>
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Pour lime juice over ribs. Sprinkle with lime zest.</div>
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Cook on low 6-8 hours (or 4 hours on high), depending on your slow cooker.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSNSLBTJJMytE_zlzYMm-eRMtl66KPDJR_WlqiC6GtpnMpuvCQqFBPyE6P-_qRxMNRDPj-NQ7dNUe8zKDuMYX-PlTtgis8UHIT2yBiJsGjrXwKSMtQt1hxixzwcZcKZS-Ck-UmBIngGU/s1600/IMG_2470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSNSLBTJJMytE_zlzYMm-eRMtl66KPDJR_WlqiC6GtpnMpuvCQqFBPyE6P-_qRxMNRDPj-NQ7dNUe8zKDuMYX-PlTtgis8UHIT2yBiJsGjrXwKSMtQt1hxixzwcZcKZS-Ck-UmBIngGU/s320/IMG_2470.JPG" width="320" /></a></div>
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<br />Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com1tag:blogger.com,1999:blog-8668570341796576239.post-12483535235424582782015-09-20T20:04:00.000-07:002017-12-22T12:57:55.273-08:00Slow Cooker Pozole (pork and hominy stew)<div class="separator" style="clear: both; text-align: center;">
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Pozole, also spelled sometimes as posole, is a wonderful mix of Mexican flavors all wrapped up in a bowl of comfort food. It's often a Mexican Christmas tradition, but I love it anytime of year. This is a super easy "cheater" version done in a slow cooker. The flavors of the spices and the pork are easily enhanced by the slow cooker process and it takes a ton of energy from creating the broth and braising the pork for hours. I had not been a fan of many pork dishes for years until I started tasting some of the Mexican dishes that made the pork practically melt in your mouth. Combine that with the fact that I fell in love with hominy the first time I tried it and this has easily become one of my go to dishes for a lazy rainy Sunday. In Oregon, there are typically about 22 of those each year! If you don't know what hominy is, you're in for a treat. You might check out this fun quick read article, <a href="http://www.huffingtonpost.com/2014/06/23/hominy-what-is-it_n_5515126.html">"What the Hell is Hominy, Anyway"</a> to get you started.</div>
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<b><u>Ingredients:</u></b></div>
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3 pounds pork shoulder or butt</div>
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1 white onion, chopped</div>
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4 cloves garlic, chopped</div>
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1 poblano chili pepper, seeds removed cut into large pieces</div>
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3 bay leaves</div>
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2 tsp cumin</div>
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1 tsp paprika</div>
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1 tsp cayenne pepper</div>
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Salt and pepper to taste</div>
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6 cups water</div>
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1 can hominy (25 oz)</div>
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Trim fat from pork and cut into 1 inch pieces.</div>
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Place cubed pork into bottom of crock pot. Add onion, garlic, chili, herbs and spices.</div>
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Pour water over ingredients.</div>
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Cover and cook on low for 6-7 hours or until pork is very tender. Add hominy in the last hour of cooking. Remove and discard bay leaves.</div>
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Serve with toppings: sliced radish, cilantro, sliced avocado and a squeeze of lime.</div>
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<br />Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com1tag:blogger.com,1999:blog-8668570341796576239.post-60321084654335882282015-09-19T12:23:00.001-07:002015-09-20T17:27:38.308-07:00Chilean Bean Soup (Porotos Granados)<div>
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<span style="color: #191919; font-family: Times, Times New Roman, serif;"><span style="line-height: 23px;">Porotos Granados is a very typical Chilean dish. In honor the "el dieciocho" the biggest holiday in Chile (the 18th of September), traditional Chilean foods are cooked for about a week long "Fiestas Patrias." While Chile's Independence Day is on February 12, this September holiday commemorates the beginning of the independence process. Because I am in the Northern hemisphere and this is a late summer bean, I will honor my Chilean family and friends with this wonderful dish from beans harvested out of my own garden. </span></span><br />
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<span style="color: #191919; font-family: Times, Times New Roman, serif;"><span style="line-height: 23px;">The first time I was introduced to this dish, I was in Chile and we were sitting around the dining table late in the evening and a huge bowl of these beans were placed in the center of the table and everyone starting grabbing a handful to shell. It became a family event. </span></span><br />
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<span style="color: #191919; font-family: Times, Times New Roman, serif;"><span style="line-height: 23px;">This bright red-speckled bean looked like pole beans, or shell beans, but the fantastic red coloring was new to me. </span></span><span style="color: #191919; font-family: Times, 'Times New Roman', serif; line-height: 23px;">These are cranberry beans and not easy to find in the Pacific Northwest. I first found them at Seattle's Pike Street Market and we must have brought home about 6 pounds worth because my husband was so excited to see them. Since then, I found a local produce stand that has a small quantity. The owner usually harvests them for her own consumption and only puts a few out a year. Since then, I was able to find some dried beans to plant in our own garden. I have also seen the dried variety packages by Bob's Red Mill.</span><br />
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<b><u>Ingredients:</u></b><br />
3 tablespoons oil<br />
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1 medium yellow onion, chopped<br />
3 cloves garlic, minced<br />
2 teaspoons paprika<br />
2 teaspoon cumin<br />
1 tsp chili powder<br />
1 1/2 cup butternut squash, peeled and cubed<br />
2 ears corn, sliced off the cob<br />
6 cups water<br />
2 cups fresh cranberry beans<br />
2 tablespoons finely chopped fresh basil<br />
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<b><u>Directions:</u></b></div>
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Heat oil in large stock pot and add onion and garlic. Sauté until translucent and the aroma from the garlic begins to release. Add squash cubes, paprika, cumin and chili powder and saute together.</div>
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Add beans and water. Cover and cook for 45 minutes or until beans are softened.</div>
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Add corn and basil and cook for another 10 minutes until softened.</div>
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Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-75028725849262988662015-09-07T19:31:00.002-07:002017-01-02T13:39:07.571-08:00Seco de Carne (Cilantro Beef Stew)<div class="separator" style="clear: both; text-align: center;">
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This is not your grandmother's beef stew. Well, not unless your grandmother is from South America. This Peruvian (or Ecuadorian) beef stew called "seco de carne" is a very traditional dish in much of South America. I've read differing origins between Ecuador and Peru, but that makes sense because the border between those two countries has moved a couple of different times due to occupational disputes and a resulting war almost 200 years ago. The more common dish is served with the plentiful goat of that region, but you will also see this recipe with other meats such as chicken or cow stomach. I'll stick to beef for this recipe. I'm not sure why it's called seco de carne or "dried beef" as it's not dry at all. The cilantro sauce that it cooks in for hours makes it super moist and soft.</div>
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<b><u>Ingredients:</u></b></div>
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2 T cooking oil</div>
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2 pounds beef chuck roast, trimmed and cut into 2 inch squares</div>
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2 medium red onions, chopped</div>
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4 cloves garlic, minced</div>
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1 large bunch cilantro</div>
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2 cups baby spinach leaves</div>
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1 cup water</div>
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2 tsp cumin</div>
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1 T aji amarillo (yellow aji pepper paste)*</div>
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6 cups water</div>
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6 medium yellow potatoes, peeled and cut in half</div>
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1 bag frozen peas and carrots (or 1 cup each fresh)</div>
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Salt and pepper to taste</div>
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*aji amarillo is a very distinct ingredient and I haven't found it in any local grocery stores. I had to <a href="http://www.amazon.com/Incas-Food-Aji-Amarillo-Paste/dp/B003G52K5E">order</a> it. I've cooked this dish without it and it's still very good; just not a traditional version. If you can't find the paste, be sure to kick up this dish with a little chili or cayenne pepper.</div>
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<b><u>Directions:</u></b></div>
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Heat oil in large stock pot. Add beef pieces and brown on all sides.</div>
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Add chopped onion and garlic and cook until translucent.</div>
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Chop stems off cilantro. Place cilantro, spinach and 1 cup water in blender or food processor. Blend until liquified.</div>
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Pour cilantro liquid over beef and onions. Cook on high until half of the water dissipates.</div>
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Add aji paste, cumin, salt and pepper. </div>
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Add 4-6 cups water until meat is just submerged and cook on medium boil, with lid for approximately 2 hours. Check periodically to prevent boil overs or to add water if it dries out too quickly. </div>
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Remove lid and add potatoes. Cook for additional 30-45 minutes or until potatoes are cooked through and liquid reduces.</div>
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Add peas and carrots and cook for additional 10 minutes or until vegetables are soft.</div>
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Stir all together, add salt and pepper. This is usually served with white rice.</div>
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For Whole30 compliant, skip the peas.</div>
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<br />Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-65846872442204627782015-09-05T20:33:00.003-07:002015-09-20T17:28:29.185-07:00Brazilian Feijoada-Black Bean and Meat Stew<div class="separator" style="clear: both; text-align: center;">
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If you like meat, I mean a lot of meat, and beans and get amused saying fun words, then this dish is for you: Feijoada. Say it with me, "fay-zhwa-dah." See? Feijoada comes from the Portuguese word for "beans" which is really the staple that pulls the consistency together in this dish. But it's the combination of meats that will make your taste buds sing. </div>
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This reminded me a lot of the French Beef Bourguignon; the meat cooks long enough to become so tender that it practically melts in your mouth. The addition of black beans is very typical Brazilian and makes this signature dish of any Brazilian restaurant the common staple. Beyond the beans, the meat can be any combination of things, although it typically includes pork or a combination of several types of pork and beef. </div>
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I had never made this dish before but had always loved the name and today I just couldn't get the idea of trying this dish out of my head. So, I began researching recipes. I found that the only common factor each recipe had was the black beans and served with white rice. Some used pork, others used beef. Some used chorizo and pork, or beef and bacon. One used several different meats, so that's what I decided to do. This is the result of my afternoon's efforts. The family all gave it a thumbs up.</div>
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<b><u>Ingredients:</u></b></div>
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Cooking spray</div>
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6 slices center cut bacon, cut into small pieces</div>
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1/2 pound dry Spanish chorizo or linguica, cut into thin slices</div>
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2 pounds pork shoulder, trimmed and cut into 1 inch cubes</div>
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1 large white onion, chopped</div>
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2 cloves garlic, minced</div>
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1 1/5 pounds beef stew meat</div>
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1 medium tomato, diced</div>
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6-8 cups water</div>
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2 bay leaves</div>
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1 tsp cumin</div>
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1 tsp red chili powder</div>
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2 cans black beans</div>
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<b><u>Directions:</u></b></div>
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Coat the bottom of a large stew pot with cooking spray. Add bacon pieces and saute until slightly crisp. Add sliced sausage and saute together for an additional 3-4 minutes. Push the bacon and sausage to the side of the pot and add pork. Continue to cook until pork is browned.</div>
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Once pork is browned, remove all meat from the pan and set aside in a large bowl. Leave the drippings in the pan. Add chopped onion and garlic and sauté.</div>
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Once onion and garlic become translucent, add the meat mixture back to the pot. Add beef cubes and stir all ingredients together.</div>
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Add enough water to just cover all the meat. Add chopped tomato, bay leaves, cumin and chili powder. Stir all together. Bring to a boil and then reduce to a simmer and cover. Let simmer for 2 hours.</div>
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Remove lid and add black beans, stirring all together. Leave lid off and cook for an additional 45-60 minutes or until liquid is reduced by 1/3 to 1/2 and becomes thickened.</div>
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Serve over white rice. It is also typical to serve with cooked collard greens and fresh slices of oranges.</div>
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<br />Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com2tag:blogger.com,1999:blog-8668570341796576239.post-36055336823407988812015-08-30T19:23:00.001-07:002015-09-20T17:28:48.357-07:00Bleu Cheese and Hazelnut Figs<div class="separator" style="clear: both; text-align: center;">
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There's nothing like fresh figs to make a summer evening a little extra special. These green figs (Adriatic) are from my own yard and I just picked them this morning. Here are several ideas for fresh figs. </div>
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<li>Eat them right off the tree!</li>
<li>Slice in half, stuff with bleu cheese, wrap in prosciutto and bake in an oven until ham becomes slightly crisp (this is better with black figs).</li>
<li>Toss them in your favorite salad.</li>
<li>Cut them up and serve over fresh goat cheese; drizzle with honey.</li>
<li>Eat with toast and jam.</li>
<li>Or try this fun idea:</li>
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Cut figs in quarters and place in a shallow bowl</div>
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Add 1/4 cup bleu cheese crumbles.</div>
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Add 1/2 cup hazelnut halves.</div>
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Drizzle with white balsamic vinegar.</div>
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Enjoy them while they are in season. They don't last long!</div>
Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-24248260391058257042015-08-23T19:51:00.001-07:002017-01-02T13:43:31.421-08:00Beet and Fennel Salad<div class="separator" style="clear: both; text-align: center;">
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I have only recently become fond of beets and my husband and I are committed to cooking and eating them at least once a week. While I can eat them just plain or toss them onto a green salad, I've been experimenting a little with some alternative ideas. This is a simple recipe with just two ingredients. Yes. I said TWO.</div>
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<b><u>Ingredients:</u></b></div>
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6 medium sized beets</div>
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1 medium fennel bulb with fronds</div>
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What's a fennel bulb? Yeah, that's what the checker asked me when he picked it up and said, "what is this thing?" </div>
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I told him it was fennel. He said he had never heard of fennel and couldn't find it in his produce book of codes. "Try anise," I said. He did find it listed as anise; a common mistake in most grocery stores. It's like yams and sweet potatoes. So similar, it doesn't really matter. What you need to know about fennel is that you can use the stalks just like you would celery and you can use the leaves, or fronds, just like you would fresh dill. At least that's how I think about it when deciding how to use it!</div>
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<b><u>Directions:</u></b></div>
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I use two different methods to cook beets. Remove greens and trim bottom from any extending root tail.</div>
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1. Wrap each beet in aluminum foil and place on a baking sheet. Place in the oven and cook at 400 degrees for about an hour.</div>
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2. Boil in a large stock pot. I have a "waterless" stockpot which is great for cooking vegetables and retaining most of the nutrients. The "quotes" are there because despite the name, you do need about an inch of water in the bottom of the pot.</div>
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In either case, cook the beets until they are easily pierced with a knife. Rinse and let cool. Peel beets by simply rubbing the skins under cold water. Cut beets into bite sized pieces.<br />
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Cut the bulb of the fennel as if it were a celery stalk. Remove hard bottom part and slice the rest of the stalk portions into thin slices. Chop up about 1/2 cup of the green fronds.</div>
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Mix the fennel and beets together. That's it! I like the purist version of this dish without adding any kind of dressing or sauces. If you want a little something to add, try a little balsamic vinegar.</div>
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#whole30</div>
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<br />Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-1545415852466946202015-08-23T19:25:00.000-07:002017-01-02T13:43:58.358-08:00Jalapeño Potato Salad-hold the mayo<div class="separator" style="clear: both; text-align: center;">
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Ever get tired of the same old potato salad? This is a great twist on a summer BBQ potluck favorite. It will add some kick to the table and you don't have to worry about the mayonnaise spoiling. And did I mention it has less than half the calories, too?</div>
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<b><u>Ingredients:</u></b></div>
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2-4 jalapeñoes (depending on your level of heat preference)</div>
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2 tomatillos</div>
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4 cloves garlic</div>
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1/2 bunch cilantro (about 1/2 cup packed)</div>
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1/4 cup olive oil</div>
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1 T red wine vinegar</div>
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Salt to taste</div>
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5 medium sized yellow potatoes</div>
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Place jalapeños and tomatillos on a baking rack pan and place under the broiler for 4-6 minutes or until the skins begins to blacken and bubble.</div>
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Remove from oven and let cool.</div>
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Peel potatoes. Cut in quarters and cook in boiling water until you can pierce them easily with a fork. Do not overcook or they will become mushy.</div>
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Drain potatoes and let cool.</div>
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Take cooled jalapeños, slice in half and remove stem, veins and seeds.</div>
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Place jalapeños, tomatillos, garlic, cilantro, oil and vinegar in a food processor or blender. Mix on high speed until well blended. Add salt to taste.</div>
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Cut cooled potatoes into smaller bite size pieces. Toss while still slightly warm with the green sauce. The warm potatoes will absorb the flavors of the sauce better.</div>
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Serve at room temperature.</div>
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Note: I use this green sauce for several dishes including putting over the top of fish tacos and flat iron steak. It's a summer staple in my house and my kids all love it.</div>
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<br />Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-65642538086998766842015-08-23T16:06:00.001-07:002023-07-14T16:08:30.604-07:00Paella<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyPOqmOx2Mdq_tPmUV-2tZQ-eIoKmar10ZEsE1zrHvF8W92POplg3CmsLEnA0R8NMwXukJwrxCs0We0EnlNAFuSJpRWQTM94TbYeKXd5idW4ZzmlLZkMmxJaSgtuL4O2QklW2Mz6gZgR3PXXfDsz7YH4ThqbRutO1blVoVQJUzLDS8i8hG-Y_HsDezms/s2048/329142752_1554873675016414_5795852632932289116_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Paella" border="0" data-original-height="2048" data-original-width="1536" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyPOqmOx2Mdq_tPmUV-2tZQ-eIoKmar10ZEsE1zrHvF8W92POplg3CmsLEnA0R8NMwXukJwrxCs0We0EnlNAFuSJpRWQTM94TbYeKXd5idW4ZzmlLZkMmxJaSgtuL4O2QklW2Mz6gZgR3PXXfDsz7YH4ThqbRutO1blVoVQJUzLDS8i8hG-Y_HsDezms/w325-h342/329142752_1554873675016414_5795852632932289116_n.jpg" width="325" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">
Paella: pronounced (pie-aye-yuh) or as I like to call it (yuminess). Paella is a Spanish dish that is the rice equivalent to a fisherman's stew and served the same purpose in origin; take whatever meat and seafood you have and cook it with a bunch of other stuff to serve a large group. Many paellas are cooked with chicken and seafood and all are made with a saffron rice base. I am more partial to this chorizo version. It goes so nicely with the saffron and creates a sharp contrast to the seafood. </div>
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I first had paella at a Spanish restaurant in downtown Portland called Fernando's Hideaway. It has since closed and I began searching paella recipes until I found one that substituted a dry smoked paprika Spanish chorizo for the chicken. I had to try it and over time have perfected this flavorful dish which has since become my "signature dish" and will most likely be served if you come to my house for a large dinner party.</div>
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A note about saffron. This is the gold mine of spices and cost about as much. Saffron comes from the saffron crocus, a flower that is mainly grown in Asia and the Middle East. The red threadlike fronds are harvested from the stigma (center) of the flower and each flower only contains three stigmas each. Saffron is the most expensive spice by weight, but luckily they weigh so very little. I have had friends bring me back saffron from trips to Turkey and Asia. Otherwise, I buy it from <a href="http://www.worldmarket.com/product/world+market%26reg-+saffron+strands.do?&refType=&from=Search">Cost Plus World Market.</a> </div>
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<b><u>Ingredients:</u></b></div>
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1/4 cup olive oil</div>
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1 large white onion, chopped</div>
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1 small red pepper, veins and seeds removed and then chopped</div>
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6 cloves garlic, minced</div>
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1 package smoked Spanish chorizo (<a href="http://www.tienda.com/products/mild-chorizo-palacios-cz-06-2.html?site=1">like this one</a>); slice into thin slices like pepperoni</div>
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1 T smoked paprika</div>
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1 T saffron fronds (.5 oz)</div>
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1/4 cup hot water</div>
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2 cups short grain rice such as Arborio or pearl </div>
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1 cup frozen green peas</div>
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1 32 oz container chicken broth</div>
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2 pounds any combination of clams, mussels, shrimp, scallops, calamari or fish pieces</div>
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Directions:</div>
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Heat oil in large paella pan over medium heat.* </div>
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Saute chopped onion, red pepper and garlic until onion is translucent and garlic releases its signature aroma.</div>
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Add sliced chorizo and continue to stir and saute until chorizo becomes a little crispy. Remove from heat.</div>
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Place saffron threads in small glass bowl, like a pyrex custard bowl. Pour very hot (but not boiling) water over saffron just until completely submerged. Let sit. This will allow the flavor and aroma to develop and release from the saffron. The water will start to turn a golden yellow.</div>
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Place rice in small holed strainer and rinse thoroughly to release most of the starch.</div>
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Return paella pan to medium heat. Add rinsed rice and stir until rice is completely coated in the oil and juices from the pan. </div>
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Add frozen peas and the saffron liquid and fronds to the rice. Stir once more.</div>
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Add the chicken broth. Stir once again to even out the ingredients. Do not stir again.</div>
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Cook until the liquid is reduced in half. Depending on your stove and the size of your pan, you may need to cook over two burners, rotating the pan every 5 minutes to even out the cooking.</div>
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Once the liquid is reduced to half, arrange the shellfish and seafood around the pan, inserting it deeply enough in the rice and liquid to be cooked.</div>
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Continue rotating pan as needed. You may need to cover the pan loosely with foil to keep some of the heat in to allow the seafood to cook.</div>
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Once the shellfish opens up and the fish or shrimp are no longer translucent, remove from heat and serve.</div>
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*Paella pans are thin flat bottomed steel pans with handles. Don't bother buying an expensive one from a fancy cooking store. I have a $90 pan from a specialty order store and a <a href="http://www.worldmarket.com/product/15-inch-paella-pan.do?&refType=&from=Search">$15 pan from World Market</a>. They look, feel and cook identical.</div>
<br />Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-88602117097598286482015-07-19T22:16:00.001-07:002015-09-20T17:20:50.379-07:00Pizza How You Like It<span style="font-family: Times, Times New Roman, serif;"><br /></span>
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<span style="font-family: Times, Times New Roman, serif;">Our family loves pizza. Who doesn't? We've come a long way though from our early days of ordering delivery from you-name-it pizza chain. Over the years, as we've tried various restaurants and experimented with our own versions, it's always a win for mom when they hear, "It's pizza night" and I don't even mind cooking it. The thing about making your own pizza though, is that everyone likes something different so it's hard to agree on toppings or decide who will split which pizza so you can do half/half. I generally make two full pizzas for our family of 5, but the personal tastes and differences in topping and base choices is enough to make one scream (ok, not one-- me) sometimes.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">This past week was no different when we rented a house in one of our favorite summer spots, Sunriver. My daughter brought along a friend and I really didn't know what she would think of our kind of non-conventional pizza choices. In addition, I had forgotten to bring along my pizza pans, and knowing that vacation rentals generally only come with the kitchen basics, I decided to give everyone a ball of their own dough, set out a bunch of base and topping choices and let everyone make their own mini-pizzas.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">While this blog entry will give you some basic instructions for pizza making, there really is no recipe to follow, except the dough; and I'll even give you a quick tip on that. I'll share some of my tips, including what to do when you don't have a rolling pin, and I'll share some of our family favorite toppings and a few quick shortcut hacks for easy pizza night. So, don't expect to love my recipe as much as you get to decide what <b>you</b> like, maybe take a few pointers and then start rolling and topping for just you!</span><br />
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<span style="font-family: Times, Times New Roman, serif;">So let's start with the dough. When I got my KitchenAid many years ago, I started with the manual that comes with it. There is actually a pretty good, and fool-proof dough recipe in that manual. These are the basics from that recipe:</span><br />
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<span style="line-height: 21px;"><b><u><span style="font-family: Times, Times New Roman, serif;">Ingredients for Pizza Dough:</span></u></b></span><br />
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<li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-style: inherit; font-weight: inherit;"><span style="font-family: Times, Times New Roman, serif;">1 package of active dry yeast</span></span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">1 1/2 cups warm water </span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">3 1/2 cups bread flour (I use wheat)</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">2 Tbsp olive oil</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">2 teaspoons salt</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">1 teaspoon sugar</span></li>
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<li class="ingredient" itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><b><u><span style="font-family: Times, Times New Roman, serif;">Directions:</span></u></b></li>
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<span style="font-family: Times, Times New Roman, serif;">Pour warm water in the mixing bowl. Add yeast package into the warm water. Stir once and then let it sit for 5 minutes until the yeast is dissolved. The yeast should react and create little bubbles.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Mix in the salt, sugar, and olive oil on low speed for a minute and add the flour a half cup at a time. Using the dough hook attachment, knead the pizza dough on medium until the dough is smooth and elastic. </span><span style="font-family: Times, 'Times New Roman', serif;">If the dough is too sticky, add a T flour at a time until you have the right consistency.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Place the large dough ball in a large greased bowl. Cover the bowl with a cotton towel and let sit in a warm spot for at least 30 minutes. The dough should about double in size. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">The dough recipe above should give you enough to make two large sized pizzas. Or divide into 4ths, or 5ths, or whatever you like to make several smaller size pizzas. On our Sunriver trip, my daughter rolled out her dough, adding the toppings and rolled it up into a calzone. Or make stuffed bread sticks. The choices are only limited by your imagination! </span></div>
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<b><i><span style="font-family: Times, Times New Roman, serif;">Dough Tips:</span></i></b></div>
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<span style="font-family: Times, Times New Roman, serif;">I like to put the oven on for a little while during the dough prep. When it's time to let the dough rise, I turn off the oven, open the oven door to let some of the heat escape and set the bowl on top of the stove. This creates a nice warm place for your dough to rise. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Don't have time to make your own dough or just don't want the hassle? Stop by any grocery store that sells ready-made pizzas and ask about buying a ball of dough. I have tried several and they are always accommodating. Some started putting the dough balls out now in the deli for regular purchasing. In my area, I like Safeway's dough the best. Sometimes pizza restaurants will also sell you just the dough. I have a friend who gets dough from Bellagios.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Keep your rolling pin and your counter or tabletop surface sprinkled with flour to prevent the dough from sticking when you roll out the dough. Be sure to turn the dough over after several rolls to even out the crust. Don't have a rolling pin? Grab the nearest bottle of wine and improvise!</span></div>
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<span style="font-family: Times, Times New Roman, serif;">What if you don't even want to be bothered with all that rolling? Try these simple substitutes. Remember that deli counter where I asked about the ball of dough? Well, sometimes they also have the crusts already rolled out an in an oven-ready baking pan. If you can't find that, please don't go Boboli on me. There are some better alternatives. Try Naan bread or a good pita bread found in grocery store bakery. My kids will happily make their own dinner if I keep these three things on hand in my kitchen:</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><i>Ok, lets' talk base now:</i></b> </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Huh? Many restaurants now also offer base choices other than the typical tomato sauce base, including, but not limited to alfredo, pesto, bbq sauce and ranch (eww). </span></div>
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<span style="font-family: Times, Times New Roman, serif;">If you are going to use a tomato base, I suggest mixing half tomato paste with half tomato or marinara sauce. The tomato paste has a nice thick consistency to it and adds a little bit of sweetness. Be sure to sprinkle with oregano-- I call that the "pizza spice." If you don't believe me, just open up a jar of oregano and take a whif. Tell me that doesn't shout "pizza" all over your olfactory senses?</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Our family prefers two different bases: pesto and plain old olive oil. Since my husband is dairy free, he chooses just the olive oil. I switch back and forth between the pesto and the olive oil, depending on my mood and my calorie count for the day.</span></div>
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<b><i><span style="font-family: Times, Times New Roman, serif;">And now, the toppings:</span></i></b></div>
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<span style="font-family: Times, Times New Roman, serif;">No matter what the base you add, now comes the fun part with the toppings. The choices are endless, but you might consider some of these more non-conventional toppings that have made their way onto our pizzas.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Eggplant- I'm not kidding. Years ago, we used to order a pizza every Friday night from a locally owned pizza parlour. The owners were Persian and I was pleasantly surprised how much I loved eggplant on my pizza! Just cut into cubes, saute with a little bit of olive oil in a pan and it's ready to use.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Whole roasted garlic- wrap a head of garlic in aluminum foil and cook in 400 degree oven for about 15 minutes. Remove and let cool. You will love the amazing aroma as it fills your kitchen and topping your pizza with these soft little bites of gold will make your pizza extra special. Who needs kissing after you've had a pizza like this anyway?</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Leafy greens- spinach, kale, arugula. Any of these are great added nutrients and fiber to your pizza. Be sure to either put them under moist toppings like eggplant or tomato before cooking unless you like your greens crispy, or add them as fresh ingredients after the pizza is done cooking. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Our favorite pizza is a mediterranean style with an olive oil base, and toppings that include chicken, eggplant, diced tomato, kalamata olives, artichoke hearts and feta or goat cheese. Of course, the kids love pepperoni, pineapple and black olives. Did I mention you can make individual smaller pizzas?</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Be sure to consider herbs, too. Top with fresh basil, rosemary or sprinkle with dried Italian Seasoning mix.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">What is your favorite topping? Leave a comment below and share your creative tastes.</span></div>
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Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-82335658560199222322015-07-08T21:19:00.000-07:002015-09-20T17:32:14.191-07:00Island Salmon Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiseG_Ex1T00GS3w6IwwOnc_yTannY8WwDvortOKUPUbA0pcKv8SSN2WNmu3cJrs2LJ8o12-v81_pd3qxxnhYK3zhMyvVRZGQcB_4wbAoNdlt2yIbhkTnwIU2HX98OK7oDLAZyDp3XoDXo/s1600/IMG_1777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiseG_Ex1T00GS3w6IwwOnc_yTannY8WwDvortOKUPUbA0pcKv8SSN2WNmu3cJrs2LJ8o12-v81_pd3qxxnhYK3zhMyvVRZGQcB_4wbAoNdlt2yIbhkTnwIU2HX98OK7oDLAZyDp3XoDXo/s320/IMG_1777.JPG" width="320" /></a></div>
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<i><b>Disclaimer:</b> The name of this dish is a bit of a misnomer. You won't find any tropical islands in the Copper River where this bad boy salmon was caught, but it is the best salmon flavor in my opinion. Adding some tropical flavors of pineapple, mango and lime just screamed "Island" to me, and since this is my blog, I get to name these recipes anything I want.</i></div>
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<b><u>Ingredients:</u></b></div>
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2 pounds salmon fillet, cut into 1 inch long strips</div>
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1/4 cup soy sauce*</div>
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1/4 cup honey</div>
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4 cloves garlic, minced</div>
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2 T butter</div>
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Corn tortillas</div>
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2 limes</div>
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<b><i>Salad from Scratch:</i></b></div>
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2 cups chopped green cabbage</div>
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1 cup shredded carrot</div>
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1 cup chopped cilantro; divided into two equal parts</div>
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1/3 cup greek yogurt</div>
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1/4 cup olive oil</div>
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2 T apple cider vinegar</div>
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Juice from 1 lime</div>
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1 mango</div>
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1 cup cubed pineapple</div>
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1 avocado cubed</div>
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<i><b>OR a quick easy substitute:</b></i></div>
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1 package Taylor Farms Southwest Chopped Salad found in your local grocery produce department (in my town that would be Fred Meyer or Safeway)</div>
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1 mango</div>
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1 cup cubed pineapple</div>
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1 avocado cubed</div>
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<b><u>Directions:</u></b></div>
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Place salmon pieces in shallow baking dish. Whisk together soy sauce, minced garlic and honey and drizzle over top of salmon. Use the back of a spoon or marinade brush to smooth marinade over each piece.</div>
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Heat butter in large skillet. Cook salmon pieces in skillet until browned, approximately 3-4 minutes on each side.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXcoWsXkHV3AujcoAqj0rZNfcJwLsO2vfSTNK4Qp4V3GW7zr6R7pbAq9CyroMGLgREO6ICwT575FSVpJhwIdXWBmFwhqmKjeZTpZl20xyld0bbZC66SI4MmETxcY16DC0E5UTEf0pFQY/s1600/IMG_1774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXcoWsXkHV3AujcoAqj0rZNfcJwLsO2vfSTNK4Qp4V3GW7zr6R7pbAq9CyroMGLgREO6ICwT575FSVpJhwIdXWBmFwhqmKjeZTpZl20xyld0bbZC66SI4MmETxcY16DC0E5UTEf0pFQY/s320/IMG_1774.JPG" width="320" /></a></div>
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In a food processor or blender, blend together 1/2 cup cilantro, yogurt, vinegar and lime.</div>
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Toss together the cabbage, carrot, remaining cilantro, avocado, mango and pineapple. Mix with dressing.</div>
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Heat corn tortillas by wrapping them in wet paper towels and heating in microwave for 1-2 minutes.</div>
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Serve one spoonful of salad mixture and 1-2 pieces of salmon per tortilla. Garnish with fresh lime.</div>
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<b><u><i>Tips and Notes:</i></u></b></div>
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* Use Tamari Sauce as a gluten free alternative to regular Soy Sauce</div>
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If you haven't seen Wildtree products, it might be worth looking into. I could imagine using this Golden BBQ sauce as a substitute for the soy sauce/honey blend I made in this recipe. Wildtree is all organic and many of the products are gluten free. They are sold by local independent distributors and one can be found near you on the <a href="http://shop.wildtree.com/pages/cfHome.cfm">Wildtree website</a>.</div>
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<br />Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-82495438862546288232015-05-17T20:16:00.003-07:002015-09-20T17:30:35.787-07:00Super Easy Peach Tart <div id="zoneIngredients" style="background-color: white; border: 0px; clear: both; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 10.6666669845581px; margin: 0px; outline: 0px; padding: 0px;">
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<b><u>Ingredients:</u></b></div>
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1/2 cup softened Earth Balance vegan butter</div>
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5 very firm peaches*</div>
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1 cup wheat flour</div>
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1 tsp baking powder</div>
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1/4 tsp salt</div>
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1 cup sugar plus 2 T</div>
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2 eggs</div>
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1 tsp almond extract</div>
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1 T vanilla extract</div>
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1 T ground cinnamon</div>
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*this dessert can easily substitute peaches with pears or apples; </div>
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<b><u>Directions:</u></b></div>
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Grease 9-inch springform pan with cooking spray.</div>
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Peel and slice peaches into 1/4 inch slices, discarding pit</div>
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In small mixing bowl, whisk together flour, baking powder and salt and set aside. </div>
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With an electric mixer, cream butter and sugar on medium until light and fluffy<span style="color: #4e4e4f; font-size: 10.6666669845581px; letter-spacing: 1px; line-height: 17px;">. Beat in eggs, one at a time, then add almond extract until smooth.</span></div>
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<span style="color: #4e4e4f; font-size: 10.6666669845581px; letter-spacing: 1px; line-height: 17px;">Add the flour mixture a little at a time, mixing at low until batter is just blended together. Spread batter into the bottom of the springform pan, using a rubber spatula to even it out. Wrap and chill for 20 minutes.</span></div>
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<span style="color: #4e4e4f; font-size: 10.6666669845581px; letter-spacing: 1px; line-height: 17px;">Preheat oven to 375 degrees. </span><span style="color: #4e4e4f; font-size: 10.6666669845581px; letter-spacing: 1px; line-height: 17px;">In a bowl, mix 2 Tbsp sugar with cinnamon. Sprinkle over peaches.</span></div>
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<span style="color: #4e4e4f; font-size: 10.6666669845581px; letter-spacing: 1px; line-height: 17px;">Remove dough from the refrigerator and arrange peaches in tight concentric circles on top of dough, gently pushing down approximately 1/4-1/2 inch.</span></div>
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<span style="color: #4e4e4f; font-size: 10.6666669845581px; letter-spacing: 1px; line-height: 17px;">Bake for 45-50 minutes or until edges are golden and center is set. </span></div>
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<span style="color: #4e4e4f; font-size: 10.6666669845581px; letter-spacing: 1px; line-height: 17px;">Cool tart in pan for 10 minutes. Run sharp knife around edge and remove sides of pan.</span></div>
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<span style="color: #4e4e4f; font-size: 10.6666669845581px; letter-spacing: 1px; line-height: 17px;">Top with vanilla ice cream or your favorite sorbet.</span></div>
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Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com3tag:blogger.com,1999:blog-8668570341796576239.post-17476166109374625102015-05-02T13:40:00.000-07:002015-09-20T17:21:18.543-07:00Cheater's Chicken Noodle Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;"><i>Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth.</i> </span></div>
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<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">~</span><a href="http://www.brainyquote.com/quotes/authors/y/yotam_ottolenghi.html" style="background-color: white; color: #0000aa; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; font-weight: bold; line-height: 20px; text-decoration: none;" title="view author">Yotam Ottolenghi</a></div>
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Culture is partly influenced by how we spend our time, the pressures we face and the society we live in. Sometimes that means finding ways to cut corners and time, but I hate sacrificing good taste. I love a good homemade chicken soup but I don't always have time to make a good broth from scratch. With the convenience of the local supermarket or Costco pre-roasted chicken, this recipe cuts that time in half.</div>
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<b><u>Ingredients:</u></b></div>
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1 whole chicken or large chicken breast, pre-roasted from your local grocery deli or Costco</div>
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8 cups water</div>
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6 celery stalks, diced</div>
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2 large carrots, diced</div>
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2 cloves garlic, minced</div>
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1 bay leaf</div>
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1/2 cup fresh chopped parsley</div>
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1 T dried oregano</div>
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1 tsp salt</div>
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1 tsp ground black pepper</div>
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32 oz. box chicken broth</div>
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1/2 pound dried bow tie (farfalle) pasta</div>
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Place roasted chicken in large stockpot and add the water. I usually use a whole chicken, but our deli had this large chicken breast and since I end up throwing away most of the dark meat anyway, I tried it with just the breast. It turned out great.</div>
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Heat to a gentle boil and continue cooking for approximately 30 minutes or until meat easily separates from the bones. Using large tongs, carefully lift chicken out of pot and place on a large cutting board. Pull off skin, remove bones and discard. Separate meat into large chunks, and return meat to chicken stock. </div>
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Add carrots, celery, onions, garlic, and herbs. Return to a gentle boil, stirring occasionally and cook for approximately 10 more minutes.</div>
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Add chicken broth and farfalle pasta to the soup and cook 6-7 minutes until pasta is al dente. Remove bay leaf.</div>
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<br />Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-64991905881412683412015-04-19T20:46:00.000-07:002015-09-20T17:30:52.025-07:00Shrimp, Bean and Corn Salad with Lime Cilantro Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hNPQsyatn5_krnUTWtEDf7p0-fyQG2qW3iwij9b1jWeRIICbkCCB7xOtM1dLQEYlEOlEid70KdSU0Np5r20_nlO3oKXI33VK_6XQTLy9yTaKGanN4exkfSCFyTOzwTi3pndx7aeuCU8/s1600/IMG_1144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hNPQsyatn5_krnUTWtEDf7p0-fyQG2qW3iwij9b1jWeRIICbkCCB7xOtM1dLQEYlEOlEid70KdSU0Np5r20_nlO3oKXI33VK_6XQTLy9yTaKGanN4exkfSCFyTOzwTi3pndx7aeuCU8/s1600/IMG_1144.JPG" width="320" /></a></div>
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<b><u>Ingredients:</u></b></div>
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2 lbs raw shrimp, peeled</div>
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1 lime</div>
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2 T minced garlic</div>
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1 T olive oil</div>
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1 can black beans</div>
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1 can garbanzo beans</div>
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2 cups corn (frozen or cooked and removed from cobs)</div>
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1 tomato, chopped</div>
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1 avocado, cut into small pieces</div>
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<b><u>Dressing:</u></b></div>
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1/2 bunch cilantro (about 1/2 cup packed)</div>
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1/4 cup olive oil</div>
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Juice from 1/2 of a lime</div>
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2 tsp cumin</div>
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1/4 tsp salt</div>
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1 tsp paprika</div>
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1 tsp chili powder</div>
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1 tsp honey</div>
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Lightly toss raw shrimp with juice from one lime and minced garlic. Let marinate in fridge for at least 15 minutes.</div>
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Heat olive oil in large skillet. Add shrimp to pan and cook for 3-4 minutes, making sure to turn over shrimp on all sides to allow to sear. Do not overcook. Remove from heat and set aside to cool.</div>
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Combine beans, corn, tomato in a large bowl. </div>
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Blend all ingredients for dressing in a blender or food processor. Remove lid and scrape sides until fully blended. Pour dressing over bean and vegetable mixture. Add shrimp and toss all together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXP_tKAbMwvU1fvVmdaLYoVVtRsXbEdENdjONlyofCMrsb9yFzySx_nnfAEj3SStB9bQDr3G5jfzfY-V4aQuWH6l_LD3gDqlTjIbzs4e3MwjLCVJmdhgl__qMVe6rTTJWRAYrd75O6wE/s1600/IMG_1147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXP_tKAbMwvU1fvVmdaLYoVVtRsXbEdENdjONlyofCMrsb9yFzySx_nnfAEj3SStB9bQDr3G5jfzfY-V4aQuWH6l_LD3gDqlTjIbzs4e3MwjLCVJmdhgl__qMVe6rTTJWRAYrd75O6wE/s1600/IMG_1147.JPG" width="320" /></a></div>
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Top with avocado pieces and serve. Makes 6 generous portions as a main meal or plenty for a side dish at a party.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwZ8sG0V0_QBZvTYls6FdHAlWF-kM9AMZoWSe3TbxzcF_5681rjcWOrmqWetXFVkBwPDBlWh-6KgOZcboyBhbxd0hW9hhC0uvrcOggWykTDNqZSU6MWy2wg5qGBHuOf68HpOEhhyphenhyphenMXwM/s1600/IMG_1146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwZ8sG0V0_QBZvTYls6FdHAlWF-kM9AMZoWSe3TbxzcF_5681rjcWOrmqWetXFVkBwPDBlWh-6KgOZcboyBhbxd0hW9hhC0uvrcOggWykTDNqZSU6MWy2wg5qGBHuOf68HpOEhhyphenhyphenMXwM/s1600/IMG_1146.JPG" width="320" /></a></div>
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<br />Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-11269567276783066522015-04-12T19:35:00.000-07:002015-09-20T17:21:52.969-07:00Pacific Snapper with Cilantro Lime Oil<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiaofvR7Z8-pTaXixQcyM60ZRu4JWhToZRpeLLrFONQgqk9EgEM-5FHT4AEcLPqnWZa_OqGoxVgcq7dzmIQd_yed8ILDlkAlzd8tAyaO2-i_DroPF_brGeKiP5T1jETFv1vCqOF0vp0v8/s1600/IMG_1097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiaofvR7Z8-pTaXixQcyM60ZRu4JWhToZRpeLLrFONQgqk9EgEM-5FHT4AEcLPqnWZa_OqGoxVgcq7dzmIQd_yed8ILDlkAlzd8tAyaO2-i_DroPF_brGeKiP5T1jETFv1vCqOF0vp0v8/s1600/IMG_1097.JPG" width="320" /></a></div>
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Pacific Snapper or Rockfish is commonly found on the Northern West Coast, and therefore pretty easy to come by in my neck of the woods. You can substitute any of your favorite fish with this recipe including Red Snapper (preferred over the Pacific or Rockfish variety), Grouper, or any kind of trout.</div>
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<b><u>Ingredients:</u></b></div>
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2 lbs fish</div>
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1/4 cup mayonnaise (I use a vegan brand)</div>
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2 jalapeños</div>
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2 cloves garlic</div>
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1/4 cup loosely packed cilantro</div>
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<b><u>Cilantro lime oil</u></b></div>
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1/4-1/3 cup olive oil</div>
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Juice from one lime</div>
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1/2 cup tightly packed cilantro</div>
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1/4 cup tightly packed fresh parsley</div>
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Salt to taste</div>
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<b><u>Directions:</u></b></div>
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Cilantro Oil: Place all ingredients into blender or food processor and mix on high until well blended. Stop and scrape sides and repeat as needed. Add additional olive oil as needed. Scoop into a small dish and refrigerate if made in advance. Otherwise, set aside to serve at room temperature. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfO2F7Hr9Vu3EPLdX4DJe5KJMXAp32aL2JQT-YB2jjFBuMuTrqKtTZ6tgt3_axg_YiARe18UpNB9NFePE1gjmfjyD4OZSjKM-LFm51Goe2BQ6fl3q_urGw_yQcFHuGXlrY1IlzQ4RKQU/s1600/IMG_1093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfO2F7Hr9Vu3EPLdX4DJe5KJMXAp32aL2JQT-YB2jjFBuMuTrqKtTZ6tgt3_axg_YiARe18UpNB9NFePE1gjmfjyD4OZSjKM-LFm51Goe2BQ6fl3q_urGw_yQcFHuGXlrY1IlzQ4RKQU/s1600/IMG_1093.JPG" width="320" /></a></div>
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Fish:</div>
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Slice jalapeños in half lengthwise and remove stems. Place seed side down on a baking sheet lined with aluminum foil. Place under the broiler for several minutes, until peppers begin to blister and blacken. Remove from oven and let cool.</div>
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Once cooled, remove seeds from jalapeños and place in a blender or food processor, along with mayonnaise, garlic and cilantro. Mix until well-blended, stopping to scrape sides as needed.</div>
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Spread mayonnaise and pepper mixture over top of fish fillets. </div>
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Place in 375 degree oven and bake for 10-12 minutes.</div>
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Drizzle cilantro oil on top of fish and serve.</div>
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<br />Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-69105716171731418122015-04-04T20:28:00.001-07:002015-09-20T17:31:11.782-07:00Crab and Shrimp Étouffée<div class="separator" style="clear: both; text-align: center;">
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Étouffée: Pronounced (ay-too-fay) is a French word that translates in English to "smothered" and you'll love how this rich blend of cajun spices, shrimp and crab smothers your favorite white rice and pleases your taste buds. You'll find this dish on every menu in New Orleans and I've been dying to try to make it ever since I returned from a visit there a few weeks ago. I read several recipes and pulled all the things I liked from each into this one here. You could easily adjust this to meet your personal spice-o-meter and use any combination of shrimp, crab or the more common New Orleans version, crawfish. Since crawfish isn't too easy to find in my Northwest neck of the woods (or ocean), I opted for crab and shrimp.</div>
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<b><u>Ingredients:</u></b></div>
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5 T butter</div>
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6 garlic cloves, crushed and minced</div>
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1 large onion, diced</div>
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2 large celery stalks, diced</div>
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1 green pepper, diced with seeds and veins removed</div>
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2 T flour</div>
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3 cups chicken or seafood broth</div>
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1 cup tomato sauce</div>
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1 cup red wine</div>
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1 to 3 T cajun spice mix (such as Emeril's or Old Bay)</div>
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1 tsp fresh thyme</div>
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2 lbs raw shrimp, peeled and deveined</div>
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8 oz lump crab meat</div>
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4 cups cooked white rice</div>
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1/2 cup chopped fresh parsley</div>
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<b><u>Directions:</u></b></div>
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Melt 2 Tablespoons of butter in large stock pot. Add garlic and sauté. </div>
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Known as the "trifecta" of cajun cooking, combine the onion, celery and green pepper and add to the garlic and butter. Continue sautéeing until onion becomes translucent.</div>
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Push vegetable mixture aside in the pot and add additional 3 T butter to cleared area of the pot. Once melted, add flour to the butter and mix together until a thick paste begins to develop. </div>
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Add a little bit of the chicken broth to the butter and flour paste, mixing together well to avoid any lumps forming. Add up to 2 cups of the broth, mixing together the vegetables into a thick serve. Add tomato sauce, wine, cajun spice blend (to taste) and thyme. </div>
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Bring to a boil. The mixture should start to thicken. Continue cooking and add as much of the remaining broth as needed. You want the mixture to stay thick, but not so thick that any lumps begin to form. Reduce heat to simmer, cover and cook for approximately 20 minutes to allow the flavors to fully blend together. </div>
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Meanwhile, begin cooking the rice.</div>
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When rice is almost done, add the raw shrimp and the crab to the broth mixture. Cook just until shrimp is pink. </div>
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Scoop rice into a mold such as a round tea cup or a pyrex custard cup. Invert cup of rice into a large bowl. </div>
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Pour étouffée over rice and garnish with fresh parsley.</div>
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<b><u><i>Dietary considerations:</i></u></b><br />
<i>Gluten free: substitute with almond flour or cornstarch instead of wheat flour</i><br />
<i>Dairy free: substitute butter with Earth Balance Vegan Butter</i>Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-11058392632390408162015-04-01T19:36:00.001-07:002015-09-20T17:31:46.713-07:00Chicken Stew or Pollo Arvejado<div class="separator" style="clear: both; text-align: center;">
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Everyone always asks me what Chilean food is like and there is almost always an underlying assumption that food from Chile is spicy. Wrong. Very few Chileans (and I know many) that I know, are fans of hot spicey food and this dish is a perfect blend of flavors used in many Chilean meals. Pollo Arvejado is a very typical, and easy, Chilean recipe. I usually only have about a 30 minute window to cook in on an average weeknight and this one can be done in that time.</div>
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<b><u>Ingredients:</u></b></div>
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2 T olive oil</div>
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4 chicken breasts, cut in half or in thirds; most Chileans will use chicken thighs, but I prefer the leaner cut</div>
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Salt and Pepper (to taste)</div>
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1 large sweet onion, chopped</div>
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6 cloves garlic</div>
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4-5 large Yukon gold potatoes (about 2 cups, cut up in bite size pieces)</div>
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2 large carrots, cut into bite size pieces</div>
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2 tsp cumin</div>
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2 tsp paprika</div>
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1 cup dry white wine or chicken stock</div>
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1 cup frozen green peas</div>
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<b><u>Directions:</u></b></div>
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Heat oil in large skillet. Sprinkle salt and pepper on both sides of chicken pieces. Cook chicken breast in oil for 2-3 minutes on each side until slightly browned. </div>
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Add chopped onion and garlic cloves to browned chicken and cook additional 3-4 minutes or until onion becomes translucent. Be sure to move the onion around the chicken so that it allows the onion juices to form around the meat pieces. </div>
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Mix cumin and paprika together in a small cup or bowl. Add potatoes and carrots to the skillet and sprinkle with cumin and paprika mixture. </div>
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<span style="text-align: left;">Pour wine or chicken stock into pan. Cover and cook for approximately 6-7 minutes.</span></div>
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The dish is ready when the liquid has reduced in half and the chicken is no longer pink in the inside. Add frozen peas to the pan in the last 1-2 minutes of cooking. </div>
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<br />Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0tag:blogger.com,1999:blog-8668570341796576239.post-55190699825400878122015-03-29T20:03:00.005-07:002017-01-02T13:41:42.377-08:00Pork Carnitas<div>
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<b><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJza_YjMvdA4MoO3TBBCXWFhhwqJnQCWZq_10j-vHepaZTEg5d7uAtgMxD3iQkZF0ojshJjk0zDC-JJ6AUpsGdb64mbDzHJ9K58rrKJkxenWi1-kEJMJc2bwIGoGuXdXH6P0ne1DWj8SM/s640/blogger-image--2146635838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJza_YjMvdA4MoO3TBBCXWFhhwqJnQCWZq_10j-vHepaZTEg5d7uAtgMxD3iQkZF0ojshJjk0zDC-JJ6AUpsGdb64mbDzHJ9K58rrKJkxenWi1-kEJMJc2bwIGoGuXdXH6P0ne1DWj8SM/s640/blogger-image--2146635838.jpg" /></a></u></b></div>
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<b><u>Ingredients:</u></b><br />
3.5 pounds of boneless pork shoulder<br />
2 T olive oil<br />
8 garlic cloves<br />
1 large white onion<br />
2 jalapeños<br />
1 T cumin<br />
1 tsp paprika<br />
1 tsp turmeric<br />
1/2 tsp nutmeg<br />
2 tsp red pepper flakes<br />
1 bay leaf<br />
3 sprigs fresh thyme<br />
1 tsp orange zest<br />
1 large orange<br />
1- 1 1/2 cups water<br />
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<b><u>Toppings:</u></b><br />
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1 lime, cut into wedges</div>
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1/4 cup chopped cilantro</div>
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1/4 cup crumbled cotija cheese<br />
1 red onion, thinly sliced (cooked or raw)<br />
1 avocado, sliced<br />
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<b><u>Directions:</u></b><br />
Cut pork shoulder into cubes, carefully removing as much fat as possible. Start by cutting entire piece into large 1 inch slices. Then cut up each slice while discarding the fat.<br />
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Heat oil in large stock pot. Mince for of the garlic cloves and sauté in the oil for 1-2 minutes.<br />
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Add half of the cubed pork to the oil and garlic making sure that each piece is in the oil. Braise each side of the meat until it begins to brown. Scoop out the cooked meat and set aside. Repeat braising with the remaining pork. Add all the pork into the stockpot.<br />
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Chop up onion and peppers into small pieces. I used my hand crank food processor as it chops up everything evenly but doesn't pulverize the onion and release all of the juices.<br />
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Add the onion and pepper mixture to the pork. Add the remaining 4 cloves of garlic (whole or sliced in half if they are too large) to the pot. Simmer together for 3-4 minutes until onion is translucent.<br />
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Meanwhile, slice the orange in half and zest enough peel to equal 1 tsp. Set aside. Use a manual citrus juicer to squeeze the orange juice. You should yield between 1/3 and 1/2 cup. <br />
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Add orange juice and all spices and herbs to the pot; cumin, paprika, turmeric, nutmeg, red pepper flakes, bay leaf and the fresh thyme sprigs. Stir together all ingredients.<br />
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Add enough water to almost cover all of the meat. Turn heat to medium until it begins to boil. Reduce heat, cover and simmer approximately 2 1/2 hours or until the meat is soft and easily pierced with a fork. Remove lid for the last 30 minutes or until most of the liquid has reduced completely.<br />
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Serve over corn tortillas, and top with cilantro, cheese, and red onion. Goes well with chopped cabbage, carrots, pepitos (toasted pumpkin seeds) and avocado. Squeeze lime over entire dish.<br />
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For fewer calories, I skip the corn tortillas and serve the pork over the cabbage and make a "carnitas salad." No other dressing is needed except the lime juice.<br />
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Serves 4.<br />
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For Whole30 compliant, skip the cheese and tortillas. Here's how I recently enjoyed it on top of a bed of spinach and some lime shrimp and sliced avocado.<br />
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Cindy Detchonhttp://www.blogger.com/profile/11365583910734179909noreply@blogger.com0