tag:blogger.com,1999:blog-37731145443577994532024-03-13T09:23:07.182-04:00This Wife CooksRecipes, Reviews, and Rants about Food.This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.comBlogger223125tag:blogger.com,1999:blog-3773114544357799453.post-48520973391938048952015-02-04T15:24:00.000-05:002015-02-04T15:40:40.067-05:00Spinach EnchiladasThe first time I made spinach enchiladas, years ago, the result wasn't great. I would even go so far as to say they were rather bland and I hadn't made them since. But then... I came across the old recipe, complete with notes on what I thought could be improved. I decided to give it another shot and I'm really glad I did because this time was a success!<br />
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The only thing I haven't tried yet is making my own enchilada sauce. It seems like a very easy process but in the interest of convenience, I just grabbed a couple cans off the shelf in the market. For sure next time though, I'm making my own sauce.<br />
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<b>Spinach Enchiladas</b></div>
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1 Tablespoon butter</div>
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1/4 cup yellow onion, diced</div>
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3 cloves garlic, minced</div>
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10-ounce bag fresh spinach, steamed and chopped (frozen, thawed, is fine)</div>
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1 cup ricotta cheese</div>
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1/2 cup sour cream</div>
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1 cup Monterrey Jack cheese, shredded</div>
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1 cup pepper Jack cheese, shredded</div>
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salt, to taste</div>
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10 6-inch flour tortillas</div>
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2 - 10-ounce cans red enchilada sauce</div>
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Optional: 1/4 cup chopped green onions, for garnish</div>
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1. Preheat oven to 375°<br />
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2. In a medium skillet over medium high heat, melt the butter.<br />
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3. Add onions and sauté 1-2 minutes, until fragrant and softened. Add garlic and continue cooking an additional minute.<br />
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4. Add the spinach and continue cooking and stirring occasionally for 3-5 minutes.<br />
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5. Remove pan from heat and stir in the ricotta cheese, sour cream, 1/2 cup Monterrey Jack, and 1/2 cup pepper Jack cheese. Season to taste with salt.<br />
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6. One at a time, add 1/4 cup of the mixture to the center of each tortilla. Roll and place seam side down in a prepared 11"x7" baking dish.<br />
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7. Pour enchilada sauce evenly over the top of the enchiladas. Sprinkle with additional Monterrey Jack and pepper Jack cheeses.<br />
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8. Bake, uncovered, 20-25 minutes. Sprinkle with cilantro, if using, and allow to sit 5 minutes before serving.<br />
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<br />This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-66058485802267483932015-01-22T15:44:00.000-05:002015-01-22T15:59:06.774-05:00Marinated Cheese and Olives ~ Game Night SnackThis was our Thanksgiving night snack as we were all gathered around the dining table, playing Taboo, which has recently become my new favorite old game. We all enjoyed the briny-cheesy-carby goodness so much I'm thinking this may make an encore appearance as part of the 2015 Super Bowl spread.<br />
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Do you even know who's playing? I don't and honestly, I don't care. I watch football one day a year and that day is Super Bowl Sunday. And even then, I'm really only interested in the food and the half-time show. And of course, the commercials but I'm not sure they're as good as they used to be.<br />
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1 - 8 ounce pkg. cream cheese, chilled and sliced</div>
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10 ounces sharp white Cheddar cheese, sliced</div>
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10 ounces Muenster cheese, sliced</div>
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1 cup green olives</div>
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1 cup black olives</div>
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1/4 cup white balsamic vinegar</div>
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1/4 cup olive oil</div>
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1 Tablespoon fresh parsley, minced</div>
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1 Tablespoon fresh basil, minced</div>
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2 cloves garlic, minced</div>
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2 Tablespoons chopped pimiento peppers</div>
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1 medium size baguette</div>
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1. Prepare the marinade: In a small bowl, combine the white balsamic vinegar, olive oil, parsley, basil, and garlic.<br />
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2. On a round, medial size serving platter, arrange cheeses, in an alternating pattern, in a ring.<br />
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3. Place green and black knives in the center of the ring.<br />
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4. Drizzle marinade over the cheeses and olives. Sprinkle with pimento peppers.<br />
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If you are preparing this in advance, stop here. Cover and refrigerate until ready to serve before moving on to the next step.<br />
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5. Slice baguette and place around the outer edge of the serving platter.<br />
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<br />This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-43071757597338051352015-01-21T15:03:00.000-05:002015-01-21T15:40:11.662-05:00Slow Cooked Black Beans and RiceMy slow cooker quit on me over a year ago and I just never bothered to replace it. It was like the time our microwave gave out - it was convenient to have around but not necessary. Eventually I got used to it being gone but then we bought a new one and I was all excited about it. Same thing here.<br />
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My husband decided to give me a new slow cooker for Christmas and I can't quite tell if it was out of his sensing I was beginning to miss having one around or if there may have been a bit of self-interest there. ;) Either way, we're both happy. And the first thing I made in it definitely made our youngest happy - slow cooked mac & cheese, more on that another day.<br />
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This black beans and rice dish is what I made for last night's dinner and I couldn't be happier with the way it turned out! While we enjoyed this as a taco filling, it would also make an excellent side dish or filling for enchiladas. <br />
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<span style="letter-spacing: 0px;"><span style="font-family: Times, Times New Roman, serif;">2 - 15 ounce cans black beans, rinsed and drained</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">3/4 cup long-grain white rice, uncooked</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">1 1/2 cups water</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">3/4 cup salsa</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">2 teaspoons cumin</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">1 teaspoon chili powder</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">1 teaspoon garlic powder</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">1/2 teaspoon salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">1/4 teaspoon black pepper</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">1 package crunchy taco shells</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">Suggested toppings:</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">cheddar, mozzarella, Pepper Jack cheeses</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="letter-spacing: 0px;">salsa, sour cream, guacamole, cilantro, </span>jalapeño<span style="letter-spacing: 0px;"> slices</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">1. Prep a medium size slow cooker with cooking spray or liner.</span></span><br />
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<span style="font-family: Times, 'Times New Roman', serif; letter-spacing: 0px;">2. Add all ingredients and stir briefly, just to combine.</span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">3. Cover, cook on low heat for 3 hours. </span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">Leave it alone - do not stir<i> </i>during this time or you will risk of ending up with mushy rice. </span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">4. When the cooking time is up, remove lid and then stir. Season to taste.</span></span><br />
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<span style="letter-spacing: 0px;"><span style="font-family: Times, Times New Roman, serif;">Spoon bean and rice mixture into warm taco shells. Add favorite toppings and serve warm.</span></span><br />
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This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-12100378142216049512015-01-15T14:56:00.000-05:002015-01-15T15:02:53.802-05:00Green Beans with PestoDon't you love how sometimes the simplest dishes can be so tasty? Our youngest turned three yesterday so I made some of her favorites for dinner last night. Slow cooker mac & cheese (more on that another day), honey drizzled carrot fries (another big hit) , and these pesto green beans were on the menu and she was so happy - that kid will eat anything with pesto on it! But it's got to be the good stuff - homemade or store bought fresh. She's a definite foodie in the making already. ;)<br />
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1 lb. fresh green beans, trimmed</div>
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1 tsp. olive oil or butter</div>
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1 - 2 TBSP your favorite pesto, or to taste</div>
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Parmesan cheese, grated - optional</div>
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Bring a large pot of water to boil and add green beans. Allow to cook 3-4 minutes.<br />
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Remove from heat, drain beans, and immediately rinse with cold water. Pat dry.<br />
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In a large skillet, heat 1 tsp. olive oil over medium high heat. Add the green beans and toss to coat a minute or so, until heated through.<br />
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Remove from heat and toss with as little or as much pesto as you like. Sprinkle with Parmesan and serve warm.<br />
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Or refrigerate and serve cold. It's good either way.<br />
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<br />This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-14747202196626416762015-01-06T15:09:00.001-05:002015-01-06T15:09:13.749-05:00Easy Beer and Cheddar DipThis dip is amazing with pretzels! Don't think about the calories, just eat it! But wait a day or so, if you can. While the dip is good right away, it's even better the next day so it's a great make-ahead appetizer or snack.<br />
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The first time I made this, I used Guinness. Today, I used a pale ale. Both are good, which just goes to show, whatever you have on hand is probably fine. Also, this is one of those recipes that can be very easily adapted to suit personal taste.<br />
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1 (8oz.) pkg. cream cheese, softened<br />
1/2 of 10z. pkg. Ranch dressing mix</div>
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1/4c beer</div>
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1 1/4c Cheddar cheese</div>
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1/8 tsp. seasoned salt</div>
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1/8 tsp. cayenne pepper</div>
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1/8c green onions, chopped<br />
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1. Mix everything together in a small bowl and adjust seasoning to taste. </div>
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2. Cover and refrigerate. Give it a few hours for the flavors to really blend before serving.</div>
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This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-73022135626248795002014-12-22T16:24:00.001-05:002014-12-22T16:24:43.250-05:003-Ingredient Gingerbread TrufflesThese little make-ahead truffles just taste like Christmas to me. It's like eating gingerbread cookie dough, but better because this "dough" is dipped in white chocolate. And they're bite-size so you don't have to make a whole big dessert out of them, although you could. Instead, just pop one or two or four in your mouth and move on to the rest of the holiday goodies. <br />
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Bonus: This couldn't be any easier. Seriously, get the kids to make these, they'll love it! <br />
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16oz. pkg. frosted gingerbread cookies, finely crushed</div>
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8oz. pkg. cream cheese, softened</div>
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1c white melting chocolate (Ghirardelli wafers are my new favorite) </div>
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1. In a large bowl, mix together the crushed cookies and cream cheese until well blended. Cover and refrigerate 3-4 hours or overnight.<br />
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2. Roll into 1" balls and place on parchment paper.<br />
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3. Melt chocolate according to package instructions.<br />
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4. Using a toothpick, dip each ball one at a time into the chocolate, turning to coat completely. Allow excess chocolate to drip off and place truffle on the paper. <br />
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5. Refrigerate and allow chocolate to harden prior to serving. Store any extras in the refrigerator.<br />
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This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-4853116578042503722014-12-17T13:43:00.000-05:002014-12-17T13:49:59.102-05:00English Muffin Bread Some days are just made for staying home and baking bread. Today has been one of those days for me. <br />
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It's been cold, dark, and rainy outside ever since I was awakened by a screaming toddler before the crack of dawn. As it turns out, the cold that seems to be going around lately has officially arrived at our house. My littlest girl is fighting a fever but, thankfully, is able to rest. Add to that the older boy is not having a much better day. He left a bag with clothes and Christmas presents on the Metro and will likely not see it again, had to walk through pouring rain... on and on... you get the idea; he's having an anything-that-can-go-wrong-will kind of day.</div>
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So, with nothing I could do but comfort these two, I decided to make English muffin bread. There's probably some deep psychological root meaning behind it like the memory of my stepmom baking homemade bread and that yeasty aroma in the air. Maybe it comforted me in some way? I'm sure it did; it must have....maybe I'm overanalyzing.</div>
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But, about this bread... it's perfect for toast. That's it! When there is freezing rain coming down outside and I am homebound with sick and miserable children, I just want to sit and eat toast. That's what I did, too, and it was everything I hoped it could be. </div>
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2 3/4c warm water</div>
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1 TBSP + 1 1/2 tsp. dry active yeast</div>
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1 TBSP salt</div>
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1 TBSP + 1 1/2 tsp. white sugar</div>
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5 3/4c all-purpose or bread flour</div>
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1 TBSP butter, melted (optional)</div>
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1. In a large mixing bowl, proof the yeast by pouring in 1 cup of the warm water and the yeast. Allow to stand for a few minutes while the yeast gets bubbly and foamy looking.</div>
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2. Stir in the remaining water, salt, and sugar. </div>
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3. Add flour 1 cup at a time, mixing after each addition.</div>
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4. Cover bowl and place in a cool, dark place. Allow dough to double in size. I let mine sit for about an hour.</div>
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5. Punch down the dough and divide equally into two prepared 8x4 loaf pans. Cover again and allow to rise again, doubling in size. I allowed another hour for this. Meanwhile, preheat oven to 350°</div>
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6. Uncover and place in preheated oven. Bake 25-30 minutes or until lightly golden. If desired, brush tops with melted butter 5 minutes prior to finish.</div>
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7. Remove from oven and turn loaves out onto a wire rack. Allow to cool completely before slicing.<br />
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This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-72680773879651952912014-12-10T14:34:00.001-05:002014-12-10T14:37:03.862-05:00Deep Dark Chocolate Brownies with Pomegranate and Sea SaltI was recently gifted two fantastic ingredients - black onyx cocoa powder and vanilla bean paste. Both of which I had never tried before so had no idea what I was missing out on. The first thing you should know is, I will never buy plain old vanilla extract again. The vanilla bean paste has spoiled me forever on that. Secondly, people are not joking when they say black onyx cocoa absolutely needs to be blended into regular cocoa. It's that rich.<br />
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The pomegranate seeds not only add a nice pop of color but also a lighter contrast in flavors to the intensity of the dark chocolate. And just a little sprinkling of sea salt at the end brings it all together.<br />
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<div style="text-align: center;">
1/2c butter, melted</div>
<div style="text-align: center;">
1 1/4c white sugar</div>
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1/2c cocoa powder</div>
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1/4c + 2 TBSP black onyx cocoa powder</div>
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1/2 tsp. sea salt</div>
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1 tsp. vanilla bean paste</div>
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2 eggs</div>
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1/3c all-purpose flour</div>
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1 pomegranate, seeded</div>
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1. Preheat oven to 350°<br />
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2. In a large mixing bowl, combine butter, sugar, both cocoa powders, salt, and vanilla paste.<br />
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3. Add eggs one at a time, mixing well after adding each.<br />
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4. Gradually stir in the flour just until blended.<br />
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5. Pour batter into a prepared 8x8 baking dish (batter will be thick!) and top with 1/2c of the pomegranate seeds. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean.<br />
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6. Remove from the oven and sprinkle with additional salt and pomegranate seeds.<br />
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<br />This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-2928918889230209422014-12-04T21:24:00.000-05:002014-12-04T21:24:39.447-05:00Wild Rice and Garbanzo Bean SoupIt's been wonderfully dreary and rainy here lately. Normally, this alone is enough to get me craving a hot bowl of soup but, add in the fact that I'm fighting a stubborn cold that just won't go away, and it's pretty much guaranteed there's going to be some sort of comfort food happening here and this was exactly what I needed. <br />
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Cooking this soup, I was tempted to add a little heavy cream, mostly out of habit, but after tasting it I realized it was completely unnecessary. The turmeric really gives a nice Indian flavor and if you're inclined to add some some sort of carb to the meal, I would suggest a garlicky naan bread.<br />
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2c herbed wild rice blend, cooked</div>
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1 TBSP olive oil</div>
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1 TBSP butter</div>
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1/4c yellow onion, chopped</div>
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1c carrots, diced</div>
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1 large stalk celery, chopped</div>
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2 large cloves garlic, minced</div>
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1 1/2 tsp. fresh thyme</div>
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1/8 tsp. dried turmeric</div>
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1 bay leaf</div>
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1/8 tsp. red pepper flakes</div>
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1/2 tsp. sea salt</div>
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1/2 tsp. ground black pepper</div>
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6c vegetable broth</div>
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2 - 15oz. cans garbanzo beans, rinsed and drained</div>
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1. In a medium size pot, heat olive oil and butter over Medium High heat. Add the onions, carrots, and celery. Cook and stir 4-5 minutes, until softened.<br />
<br />2. Stir in the garlic, thyme, turmeric, bay leaf, red pepper flakes, salt, and pepper. Cook and stir an additional 1-2 minutes.<br />
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3. Add the vegetable broth and garbanzo beans. Bring to a boil, then reduce heat to Low, cover, and allow to simmer 20-30 minutes.<br />
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4. Remove cover and stir in the cooked rice. Allow to simmer another 5-10 minutes, or until rice is heated through. Serve warm.<br />
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This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-21684294695798551132014-12-01T16:59:00.000-05:002014-12-01T16:59:02.692-05:00Our New Favorite Pumpkin PieMy pumpkin pies have definitely evolved over the years.... I followed the recipe on the Libby's can for awhile and that was okay. Then came a few years of folding in meringue and topping with pecans, which we all agreed was superior to the pies from the back-of-the-can days. But then, this happened. <div>
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I took a chance and tried out a new version of pumpkin pie on Thanksgiving day and the verdict was unanimous... this is THE pumpkin pie we will be having every year for the foreseeable future.</div>
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I was feeling fancy and decided to roast a sugar pumpkin rather than using canned but really, canned would work just as well here.</div>
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2c cooked pumpkin, pureed</div>
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2 eggs, beaten</div>
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1/2c heavy cream</div>
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1/2c sour cream</div>
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1c raw brown sugar</div>
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1 TBSP all-purpose flour</div>
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1 TBSP pumpkin pie spice</div>
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1/2 tsp. sea salt</div>
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1 - unbaked, deep-dish pie crust</div>
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1. Preheat oven to 425° Place pie crust on a baking sheet.</div>
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2. In a large mixing bowl, add all filling ingredients.</div>
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3. Mix on medium speed until well blended and smooth.</div>
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4. Pour filing into the pie crust.</div>
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5. Bake approximately 45 minutes, or until toothpick inserted in center comes out clean. </div>
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6. Refrigerate 2-3 hours or overnight; long enough for it to chill throughout. Serve cool or room temperature.</div>
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Aren't these cutouts adorable?!</div>
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Since I used a store bought crust, I just rolled out the extra crust in the package, stamped them out with my little cutter, and placed them right over the other crust. ;)</div>
This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-16715811964282816672014-11-26T17:12:00.001-05:002014-11-26T22:27:28.749-05:00Holiday Cranberry SauceI love cranberry sauce so much I could almost just sit and eat it all by itself. The only time I make it though is Thanksgiving. Maybe that's what makes it so special. I like to prepare the sauce two days ahead of the big feast because 1) one less thing to do on Thanksgiving morning and 2) I'm convinced something magical happens with the flavors overnight.<br />
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If you're one of those people who buys the cranberry sauce in a can, stop that right now! Once you've made the sauce with fresh cranberries, you'll never want to go back. This is how I've made our Thanksgiving cranberry sauce for the last several years.<br />
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12oz. fresh cranberries</div>
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1c white sugar</div>
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3/4c orange juice</div>
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1/4c orange-based liqueur (I like Grand Marnier)<br />
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Note: If you prefer to skip the liqueur, increase orange juice to 1c.</div>
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1. In a medium size saucepan, over medium heat, combine the sugar, orange juice, and liqueur Stir until sugar is dissolved.</div>
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2. Add the cranberries. Cook and stir until the cranberries begin to pop open. (Mine took about 10 min.) </div>
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3. Remove from heat and allow to cool down a bit.</div>
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4. Pour the sauce into a serving bowl and refrigerate at least overnight. (I like to make it 2 days in advance.) Sauce will thicken as it cools.<br />
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This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-2224193526924384452014-11-24T07:41:00.000-05:002014-11-24T16:56:21.894-05:00As Thanksgiving Week Begins...It's here! Thanksgiving Week - the official buildup to the Super Bowl of all foodie holidays is upon us! Are you excited or panicked? Honestly, I'm a little bit of both at the moment. Just yesterday, after wrestling the toddler down for nap, I finally got about 30 minutes of down time during which I was able to sketch out a rough plan for the big feast. <br />
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Have you seen all the recent posts about people doing "practice" Thanksgiving dinners? Is this really a thing now? Please tell me it's not because if it is, well, it's still not happening at my house. Seriously, who has time for that?!<br />
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And all the planning guides that tell you to begin two weeks in advance? Also not happening here. Nope; everything will officially begin today (or tomorrow) with the big grocery shopping trip and we'll go from there. <br />
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But here's what I really want to know... Are you trying any new dishes this Thanksgiving? I'll be keeping some things the same, like the cranberry sauce and pumpkin pie, but everything else from the sweet potatoes to the green beans, even the appetizers will be all new this year. <br />
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What can I say? I'm feeling adventurous. I'll let you know how it goes. :)<br />
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<br />This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-80972731150061213002014-11-18T15:54:00.000-05:002014-11-18T15:54:40.597-05:00Red Beans and QuinoaSouthern-style comfort food that just happens to also be high in protein, gluten-free and vegan! Served alongside Beer Braised Collard Greens, <a href="http://www.thiswifecooks.com/2014/03/beer-braised-collard-greens.html">here</a>, and a slice of cornbread, you've got a hearty, delicious meal:<br />
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1 TBSP olive oil</div>
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2 TBSP yellow onion, chopped</div>
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1/3c green pepper, chopped</div>
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1 stalk celery, chopped</div>
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3 cloves garlic, minced</div>
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1 1/2 tsp. dried thyme</div>
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1 (15-oz.) can kidney beans, rinsed and drained</div>
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2c vegetable broth</div>
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1c quinoa, rinsed</div>
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1/2 tsp. red pepper flakes, or to taste</div>
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1/2 tsp. Creole seasoning, or to taste</div>
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salt and pepper, to taste</div>
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1. Heat olive oil in a large saucepan over Medium heat.<br />
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2. Add the onion, green pepper, and celery. Cook, stirring occasionally, for 3-5 minutes or until vegetables have softened a bit. Add the garlic and continue cooking another 1-2 minutes.<br />
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3. Add the thyme, kidney beans, and vegetable broth. Increase heat and bring to a boil, then reduce heat to Low, cover, and allow to simmer 10 minutes.<br />
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4. Stir in the quinoa and season to taste.<br />
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<br />This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-56386794102359787822014-11-10T14:36:00.000-05:002014-11-10T14:36:02.207-05:00Apple and Blue Cheese Crostini<br />
I've been kicking around the idea of serving these for Thanksgiving and decided to do a test run last night. What I love is the simplicity of the flavors and also the way you could put everything together in advance or just spread out the ingredients and let everyone build their own. Saves you a step and, really, people like build-your-own food - it's fun!<br />
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I've always loved apple and Blue cheese together but what was new to me was the addition of honey. This is what totally puts this appetizer over the top. It's just that little kiss of sweetness against the the tanginess of the cheese. So, what I'm saying is, if you skip the honey, it's still good but not <i>as good </i>as what the rest of us are eating. <br />
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If you want to get fancy, your can make your own bread (recipe <a href="http://www.thiswifecooks.com/2014/06/fabulous-french-bread.html">here</a>) or you can do like I did this time and grab a fresh baguette from the bakery.<br />
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1 - sweet red apple (I used a honey crisp), sliced thin</div>
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4 oz. medium-soft Blue cheese, room temperature</div>
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1 TBSP fresh rosemary</div>
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honey</div>
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1. Preheat oven to 350°<br />
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2. Slice baguette into 1" slices and arrange on a baking sheet. Toast in the oven 1-2 minutes.<br />
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3. Layer each baguette slice with a "schmear" of cheese, a sprinkle of rosemary, and a light drizzle of honey. <br />
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Serve with a crisp white wine - perfect!</div>
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<br />This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-25650862091649614972014-10-29T15:59:00.001-04:002014-10-29T16:18:07.431-04:00Spinach Stuffed MushroomsBecause I had three full bags of baby spinach in the fridge that I needed to use or lose, spinach was the theme of last night's dinner. We had a delicious spinach and tortellini soup, more on that another day, and these little mushroom bites. They were such an easy and elegant addition to the meal and, since they're made with cottage cheese, not super heavy in calories like the cream cheese-based stuffed mushrooms I usually go for. <br />
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1 TBSP olive oil</div>
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12 baby bella mushrooms</div>
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12 mushroom stems, chopped</div>
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2 TBSP yellow onion, chopped</div>
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2 cloves garlic, minced</div>
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2c baby spinach leaves</div>
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1/2c cottage cheese</div>
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1 egg</div>
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1/8 tsp. salt</div>
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1/8 tsp. ground nutmeg</div>
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1/8 tsp. black pepper</div>
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1/8 tsp. cayenne powder</div>
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1 TBSP fresh basil, chopped</div>
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2 TBSP Parmesan cheese, grated</div>
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1. Preheat oven to 350°<br />
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2. In a large skillet, over medium heat, heat olive oil. <br />
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3. Add onion and mushroom stems. Saute 1-2 minutes.<br />
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4. Add spinach and allow it to cook down; 1-2 minutes.<br />
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5. Add garlic and continue sautéing another minute. Remove from heat and set aside.<br />
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6. To a food processor or blender, add the cottage cheese, egg, nutmeg, black pepper, and cayenne. Pulse a few times to combine mixture but still retain some texture. <br />
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7. Add spinach mixture and basil. Pulse another 3-4 times; just enough to blend. <br />
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8. Spoon everything into the mushroom caps. Bake 25-30 minutes.<br />
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9. During the last 5 minutes of baking, top each mushroom with a sprinkling of Parmesan cheese.<br />
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Tip: Make the filling ahead of time and store in the refrigerator until you're ready to bake.</div>
This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-544167922414391522014-10-27T09:26:00.002-04:002014-10-27T09:26:56.186-04:00Sweet and Salty Pumpkin SeedsHave you carved your pumpkins yet? If not, get to it; it's Halloween week! If you're ahead of the game, I hope you didn't throw out the built-in snack. <br />
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This is the one and only time of year we eat pumpkin seeds so it's important to roast them with the perfect blend of sweet and salty. Confession: I have never gotten this quite right, until now. I'm convinced the secret ingredient is the brown sugar.<br />
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Mr. agreed these are the best yet and seriously addictive! <br />
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2c pumpkin seeds</div>
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3 TBSP vegan butter, melted</div>
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3 TBSP brown sugar</div>
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3/4 tsp. sea salt + a little extra </div>
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1/4 tsp. chili powder</div>
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1/4 tsp. cumin</div>
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1. Clean the seeds by swishing them around with water in a large bowl. Set aside to dry.<br />
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2. Once seeds are dry, preheat oven to 250° <br />
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3. Add seeds back to the bowl and add melted butter, brown sugar, sea salt, chili powder, and cumin; toss to coat.<br />
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4. Pour seeds evenly into a prepared 11x13 baking dish. Bake 90 minutes, stirring every 30 minutes.<br />
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5. Remove from oven and season with additional salt, to taste.<br />
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This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-57116858575465111342014-10-13T16:21:00.000-04:002014-10-13T16:35:34.741-04:00Oven~Baked Refried Bean Dip<div style="text-align: left;">
It's snack time! Grab a bag of chips and dig in!</div>
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4 oz. cream cheese, softened</div>
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1/2c plain yogurt</div>
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1 (16oz.) can refried beans</div>
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3 TBSP taco seasoning</div>
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1/4 tsp. cayenne pepper sauce</div>
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2 TBSP green onions, chopped + a little extra for garnish</div>
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1c Cheddar cheese, shredded and divided</div>
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1. Preheat oven to 350*<br />
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2. In a medium size bowl, stir all ingredients together, reserving 1/2c cheese and the extra green onions.<br />
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3. Add to prepared baking dish. I used two smaller dishes but the recipe works just as well if you put it all in an 8x8.<br />
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4. Top with the remaining cheese.<br />
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5. Bake, uncovered, for about 20 minutes.<br />
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This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-15347151930582976192014-10-12T14:36:00.000-04:002014-10-12T14:36:06.997-04:00Vegan Chicken and Wild Rice SoupFall is here! Time for sweaters & boots, hot apple cider, and comfort food at it's best. I've been making this family favorite every fall for several years now and it is always a big hit. The recipe has evolved quite a bit from the first time I made this soup and I think it's better than ever now. <br />
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Hope you enjoy these classic flavors as much as we do!<br />
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1 pkg. Beyond Meat chicken strips</div>
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1 TBSP olive oil</div>
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salt, pepper, & garlic powder, to taste</div>
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6c vegetarian chicken broth</div>
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1 - 4oz. pkg. wild rice mix, with seasoning packet</div>
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3/4c all-purpose flour</div>
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1/2 tsp. salt</div>
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1/2 tsp. ground black pepper</div>
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1/2c vegan butter</div>
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1/4c yellow onion, diced</div>
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1/2c carrots, diced</div>
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1/2c celery, chopped</div>
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1/2c white wine, optional</div>
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2c soy creamer</div>
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In a large skillet, heat olive oil over medium heat. Add chicken strips and cook until heated through, seasoning with salt, pepper, and garlic powder, to taste. Remove to a cutting board and shred.<br />
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In a large pot over medium high heat, bring the broth to a boil. Add rice and seasoning packet included. Cover and remove from heat. <br />
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In a small bowl, combine flour, salt and pepper. Set aside.<br />
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In a medium-large saucepan over medium heat, melt the butter. Add onions, carrots, and celery, sautéing until slightly tender. Stir in garlic and cook another minute, until fragrant. <br />
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Add white wine, if desired, and reduce heat to low. <br />
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Gradually whisk in the flour mixture.<br />
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Pour in the creamer, a little at a time, whisking to maintain a smooth consistency. Allow to simmer approximately 5 minutes to thicken, stirring occasionally. <br />
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Stir creamy mixture into the large pot with broth and rice. Bring heat to medium and allow soup to heat through; 15-20 min.<br />
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Served with biscuits for dipping - yum!</div>
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<br />This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-42087213396430780682014-10-09T14:47:00.000-04:002014-10-09T14:47:11.434-04:00Cinnamon Spice Applesauce (Slow Cooked and Sugar-Free)Are you ready for the easiest applesauce you've ever made? Break out the crock pot and let's get to it!<br />
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Let me just first say, even if you've been making applesauce with white or brown sugar forever, I promise, you absolutely will not miss it in this applesauce. The apples have so much natural sweetness anyway. I used Galas but don't see why any variety of apple wouldn't work here. <br />
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So, just use whatever you've got on hand and adjust spices to your personal preference. Serve it hot; serve it cold - doesn't matter. This recipe is super flexible! Bonus: Your entire house will smell amazing!<br />
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Recipe can be scaled for whatever amount of apples you want to use without changing the cooking time. I went with a small 1 lb. batch and it yielded approximately 1 1/2c. <br />
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1 lb, apples, peeled, cored, and sliced thin</div>
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1/3 tsp. cinnamon</div>
<div style="text-align: center;">
1/8 tsp. ground cloves</div>
<div style="text-align: center;">
1/8 tsp. nutmeg</div>
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1. Layer apple slices in the slow cooker.<br />
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2. Sprinkle with spices. <br />
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3. Set temperature on High and leave it alone for about 4 hours, checking progress periodically.<br />
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4. Stir everything together and mash to desired consistency. I like a chunkier applesauce so all it took was just a few times around in the pot with a spoon and it was ready.<br />
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<br />This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-58306716231206053242014-10-06T20:46:00.000-04:002014-10-06T20:46:10.498-04:00White Wine Alfredo Sauce<div style="text-align: center;">
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My husband could probably eat fettuccine Alfredo every day of his life and I've experimented with various combinations over the years. Most were tasty, some were so-so, but this one has emerged as the clear favorite:</div>
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4 TBSP butter</div>
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4 TBSP all-purpose flour</div>
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1c. heavy cream</div>
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1c. chicken flavored broth (Better Than Boullion makes a great veg version)</div>
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1c. Mozzarella cheese, shredded</div>
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1/2c. Parmesan and Romano cheese, shredded</div>
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3 TBSP Italian flat-leaf parsley, chopped</div>
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5 cloves garlic, minced</div>
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1/2 tsp. ground nutmeg</div>
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1/4c. white wine </div>
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salt and pepper, to taste</div>
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1. In a medium-size sauce pan, melt butter over low heat.<br />
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2. Add flour. Cook and stir with a whisk until well blended. (2-3 min.)<br />
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3. Add cream and broth. Stir to blend.<br />
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4. Add remaining ingredients and continue stirring over low heat until cheeses are melted and sauce is a smooth consistency.<br />
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*If the sauce starts to get too thick, just thin it back out with a splash of wine or broth.<br />
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5. Toss with pasta and serve warm.<br />
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<span style="text-align: start;">Some people swear by Chardonnay for Alfredo sauces but I used a Sauvignon Blanc for this one </span></div>
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<span style="text-align: start;">and thought it was fabulous - Cheers!</span></div>
This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-38937971933731232562014-09-18T21:17:00.000-04:002014-09-18T21:56:09.007-04:00Green Chile and Pepper Jack Egg BakeThis is officially my new favorite egg dish! <br />
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I had big plans to make it last weekend but... I don't know, something happened and it just didn't work out. You know how these things go. Days went by and I finally remembered I had bought the cheeses specifically for this so I should probably get on with making it. <br />
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And that is how we came to have "breakfast for dinner". In order to make the meal not so breakfast-y though I did throw together a side of black beans (butter, onion, garlic, cilantro - easy) and that rounded out the meal nicely.<br />
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Here's the super simple and oh, so yummy recipe:<br />
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6 eggs, beaten<br />
1/2c pepper Jack cheese, shredded<br />
1c cottage cheese<br />
1/4c all-purpose flour<br />
1/4c green chiles, chopped<br />
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1. Preheat oven to 350°.<br />
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2. In a medium bowl, combine the eggs, pepper Jack cheese, cottage cheese, and flour.<br />
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3. Fold in the green chiles.<br />
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4. Pour everything into a prepared 8x8 baking dish.<br />
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5. Bake 1 hour, or until eggs are set. Serve warm.<br />
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P.S. The leftovers were great the next day. </div>
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I spooned some into flour tortillas and devoured them for lunch!</div>
This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-45838390407258271892014-09-08T15:41:00.001-04:002014-09-08T15:42:55.489-04:00Cheesy Broccoli Twice Baked PotatoesI love a big baked potato for dinner! Aside from the classic-style buttered potato, BBQ vegetarian chicken had been my go-to favorite, until now. <br />
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Served these up with sides of Clean Out the Fridge Soup, <a href="http://www.thiswifecooks.com/2014/01/clean-out-fridge-soup.html">here</a>, for an easy and tasty dinner!<br />
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<div style="text-align: center;">
5 Russet potatoes</div>
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1c broccoli florets, chopped</div>
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3-4 TBSP butter</div>
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2 TBSP green onions, chopped</div>
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1 TBSP fresh parsley, chopped</div>
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1c sharp Cheddar cheese, grated</div>
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1 tsp. salt</div>
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1/2 tsp. black pepper</div>
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paprika</div>
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1. Preheat oven to 385* and bake potatoes approximately 1 hour, or until tender. Meanwhile, in a medium skillet, sauté broccoli in 2-3 TBSP water until cooked through. Drain and set aside.<br />
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2. Slice length-wise across each potato and remove tops. Scoop out insides, leaving enough potato that the skin holds its shape.<br />
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3. In a medium mixing bowl, mash the scooped out potato with butter until it reaches your desired consistency.<br />
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4. Stir in the green onions, parsley, Cheddar cheese, salt, and black pepper. Adjust seasoning to taste. Spoon mixture back into the potato skins.<br />
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5. Bake 15 minutes. Garnish with a sprinkling of paprika and serve warm.<br />
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<br />This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-75495929553337664072014-09-03T12:26:00.000-04:002014-09-04T17:10:40.315-04:00Late Summer Garden MinestroneWe're on the very edge of fall here and I've already been craving heartier soups and stews lately. Farmers' markets are overflowing with okra, tomatoes, carrots.... add to that, my little backyard garden is bursting with herbs. <br />
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This soup creation is exactly what I was in the mood for on a recent cool and rainy day. It is a minestrone in the classic sense that it's a vegetable soup with a little pasta thrown in for fun. The ingredients are what's in-season here right now and I think could be easily adjusted to whatever you've got on hand.<br />
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2 TBSP olive oil</div>
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1/4c yellow onion, diced</div>
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3/4c okra, sliced 1/2"</div>
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1/4c celery, sliced</div>
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1/2c carrots, sliced</div>
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2 cloves garlic, minced</div>
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4c vegetable broth</div>
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1 can red kidney beans, rinsed and drained</div>
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1 can black-eyed peas, rinsed and drained</div>
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3 large roma tomatoes, diced</div>
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3 TBSP fresh parsley</div>
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1 TBSP fresh oregano</div>
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1/2 tsp. ground black pepper</div>
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1 TBSP fresh basil, chopped</div>
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1 tsp. fresh thyme</div>
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3c fresh baby spinach, rough chopped </div>
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1/2c ditalini pasta</div>
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1. In a large pot, heat olive oil over Medium heat.<br />
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2. Add onion, okra, celery, and carrots. Saute 3-5 minutes.<br />
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3. Add garlic and continue cooking another 1 minute.<br />
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4. Add all remaining ingredients. Bring to a boil, then reduce heat to Low.<br />
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5. Cover and simmer 20 minutes. Adjust seasoning to taste and serve warm.<br />
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<br />This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-83510336635638216252014-08-26T10:00:00.000-04:002014-08-26T10:00:04.618-04:00Goat Cheese Quinoa with Spinach and Pine NutsIt was one of those days when very little went according to plan and I was *this* close to letting the pizza man handle dinner...<br />
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but then I remembered the gorgeous okra and corn on the cob just bought two days ago at the farmers market. I needed a dinner that incorporated both these purchases. <br />
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Oh, and there's that partial bag of spinach I need to use or lose... and that goat cheese I bought with no real plan for its use (I love the stuff and can't help myself sometimes) ... this meal was clearly meant to come together.<br />
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Paired with oven-roasted okra and corn on the cob with Old Bay seasoned butter, this was an easy, and delicious, dinner:<br />
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1c quinoa, cooked according to pkg. directions</div>
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1 TBSP olive oil</div>
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3 TBSP pine nuts, divided</div>
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3 cloves garlic, minced</div>
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1/2c spinach leaves, rough chopped</div>
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2 TBSP goat cheese, crumbled</div>
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1. Heat olive oil in a large skillet over medium heat.<br />
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2. Add pine nuts and garlic, cooking 1 - 2 minutes, until lightly toasted.<br />
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3. Add cooked quinoa and spinach, cooking and stirring occasionally until quinoa is heated through and spinach is wilted. <br />
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4. Remove from heat and fold in cheese. <br />
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5. Garnish with additional 1 TBSP pine nuts and serve warm.<br />
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Yields 2 generous portions.This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com0tag:blogger.com,1999:blog-3773114544357799453.post-59617860850907611352014-08-15T08:19:00.001-04:002014-08-15T08:20:45.229-04:00Julia Child's Cream of Spinach SoupThe first female celebrity chef would have been 102 today so it's fitting to showcase this simple but decadent soup.<br />
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My husband has been fighting a cold bug for the last few days and I thought a nice, hot soup would soothe his sore throat. Why spinach? Honestly, I had a bag of spinach I needed to use fairly soon or lose forever.<br />
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I opened Mastering the Art of French Cooking to page 43 where I found a recipe for <i>Potage Creme d'Epinards</i> (Cream of Spinach Soup) described in the book as, "...a lovely soup, and perfect for an important dinner." Sounded good to me so I decided to give it a try and the resulting soup was a definite winner! <br />
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Side note: I love the way this recipe is written..."enrichment butter," "off heat" etc. - so charming.<br />
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Here's Mrs. Child's exact recipe, in case you don't have the book:<br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 17px;">1/3 cup minced green onions, or yellow onions</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">3 Tbsp butter</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">3-4 packed cups of fresh spinach cut into chiffonade (thin slices)</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">1/2 tsp salt</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">3 Tbsp flour (I used 5 Tbsp total for a thicker soup, your preference)</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">5 1/2 cups boiling white stock or chicken broth</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">2 eggs yolks</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">1/2 cup whipping cream</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">1-2 Tbsp butter</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 17px;">1. Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned.</span><br style="background-color: white; line-height: 17px;" /><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">2. Stir in spinach and salt, cover, and cook slowly for about 5 minutes or until the leaves are tender and wilted.</span><br style="background-color: white; line-height: 17px;" /><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">3. Sprinkle in the flour and stir over moderate heat for 3 minutes.</span><br style="background-color: white; line-height: 17px;" /><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">4. Off heat, beat in the boiling stock. Simmer for 5 minutes. *If not to be served immediately, set aside uncovered. Reheat to simmer before proceeding.</span><br style="background-color: white; line-height: 17px;" /><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">5. Blend the yolks and cream in the mixing bowl. Beat a cupful of hot soup into them by driblets. Gradually beat in the rest of the soup in a thin stream. Return soup to saucepan and stir over moderate heat for a minute or two to peach the egg yolks, but do not bring the soup to a simmer. Off heat, stir in the enrichment butter a tablespoon at a time.</span></span><br />
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I made the usual vegetarian and vegan substitutes for all but the egg yolks:<br />
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This recipe is not complicated but I still had lots of help. My littlest chef-in-training takes her job very seriously. :)</div>
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Serve hot with garlic bread.</div>
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This Wife Cookshttp://www.blogger.com/profile/03657141849594194106noreply@blogger.com2