tag:blogger.com,1999:blog-251928082024-03-12T17:42:34.398-07:00Too much beer or not enough coffee?Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.comBlogger204125tag:blogger.com,1999:blog-25192808.post-11973857134450761232020-06-03T08:24:00.004-07:002020-06-03T08:25:12.715-07:00It's still pizza . . sort ofFirst grilled pizza of the year . . they don't all turn out great.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-A8ESBSW84Hk/XtfAnKX8tKI/AAAAAAAABcM/lfPDVCXx0loO7NIrosTZHNPCfdNY6p4WACK4BGAsYHg/grilled%2Bpizza%2B2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="grilled pizza with burn holes" border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-A8ESBSW84Hk/XtfAnKX8tKI/AAAAAAAABcM/lfPDVCXx0loO7NIrosTZHNPCfdNY6p4WACK4BGAsYHg/w480-h640/grilled%2Bpizza%2B2020.jpg" width="480" /></a></div><div><br /></div>Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-68039781653548715032020-05-09T15:58:00.000-07:002020-05-09T15:58:11.502-07:00Pizza, the never ending journeyAs I talked about in the <a href="http://twicebuzzed.blogspot.com/2020/04/the-menu-template-making-it-easy.html" target="_blank">menu template post</a> at our house Saturday night is pizza night. I really love to make and eat pizza. You might have caught onto that if you follow me on <a href="https://twitter.com/search?q=%40jheimbuck%20pizza&src=typed_query" target="_blank">Twitter</a>.<br />
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My first pizza didn't turn out looking like this or tasting as good as this one did. It's been a journey and one I hope will go on for some time. That first one was pretty good though, I mean melty cheese on dough is melty cheese on dough.<br />
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<a href="https://1.bp.blogspot.com/-FKc7Wpg-qow/XpxCTJmHLnI/AAAAAAAABak/NeiSJVY4pB8GSEjz9wa9G-hUOX_Ng_HXQCLcBGAsYHQ/s1600/Pizza-65-percent.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-FKc7Wpg-qow/XpxCTJmHLnI/AAAAAAAABak/NeiSJVY4pB8GSEjz9wa9G-hUOX_Ng_HXQCLcBGAsYHQ/s400/Pizza-65-percent.JPG" width="400" /></a></div>
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I started making pizza because I grew up eating homemade pizza every Saturday night, thanks Mom and Dad, and I'm a sucker for tradition. Originally I was making the <a href="http://twicebuzzed.blogspot.com/2008/06/last-nights-dinner-grilled-pizza.html">same dough</a> my Dad always did but I thought I was fancy so I used a stand mixer instead of a food processor. It was delicious. It was easy. I could have just kept doing that and called it a day, but I had to start tinkering.<br />
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The first thing I remember changing was baking on a pizza stone instead of in a pan. Then I probably started messing with temperatures, which resulted in cracking two, yes two, pizza stones. This year I got a baking steel and am currently messing with moving the steel up and down in the oven and trying different temperature and time combos.<br />
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Changing up toppings came next although we get back to basic pepperoni around here pretty often. Some other combos I enjoy are sausage and roasted peppers, sautéd mushrooms and greens, salami and mushrooms, grilled summer squash and the classic margherita.<br />
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Lately what I've been playing with is hydration levels of the dough. I think <a href="https://twitter.com/jheimbuck/status/1241376819397316613">70%</a> was a little too . . well wet. Lately I have been making 65% dough which is about 500g flour and 325g water. The picture above was a 65% dough and it was dang tasty. Tonight's pizza is 65% but instead of making the dough the day we eat pizza I made it about 48 hours in advance and let it sit in the fridge to slow rise / ferment. The thought is the crust will have a more complex flavor to it but we will see.<br />
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Some days I think I should just stop making pizza and order delivery or stop messing with the method or recipe and make the same thing every week because it's pretty good pizza already. But this isn't about making "the perfect pizza" to chisel in stone. Instead it's about learning new techniques, experimenting with different ingredients and having fun. After all food is supposed to be fun and for me there's nothing more fun than sharing delicious food with family and friends.Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-58995911860169473492020-04-12T14:42:00.001-07:002020-04-12T14:42:08.596-07:00The Menu Template - making it easy without getting into a rutI am a stickler for routine but I loathe the idea of eating the same thing week in and week. How many weeks in a row can a person eat meatloaf on Thursday after all?<br />
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So to figure out a way around this without making the menu planning an all day affair I have come up with a routine of sorts to eat the same <i style="font-weight: bold;">types</i> of things weekly but leave myself lots of room for creativity. A template of sorts with similar dishes showing up every week that make variations easy. Here is my weekly template for dinners and some sample dishes<br />
<br />
<ul>
<li><b>Sunday</b> - Main and 2 sides</li>
<ul>
<li><i>Roast Beef, Potatoes Au Gratin, Roasted Carrots</i></li>
</ul>
<li><b>Monday</b> - Pasta Night</li>
<ul>
<li><i>Spaghetti w/ green sauce</i></li>
</ul>
<li><b>Tuesday</b> - Turn leftovers into something new</li>
<ul>
<li><i>Beef and cheddar sandwiches</i></li>
</ul>
<li><b>Wednesday</b> - Main and 2 sides</li>
<ul>
<li><i>Roast Chicken, Instant Pot Risotto, peas</i></li>
</ul>
<li><b>Thursday </b>- Salad/Soup/Grain bowl</li>
<ul>
<li><i>Salad w/ beans and leftover veggies from the week</i></li>
</ul>
<li><b>Friday</b> - Turn leftovers into something new</li>
<ul>
<li><i>Chicken Tacos, refried beans</i></li>
</ul>
<li><b>Saturday</b> - Pizza night</li>
</ul>
<br />
Some people may point out "Hey you have pizza every Saturday that's just like Thursday meatloaf!" and they'd be right to be fair. I do like one night a week to use the constraint to force creativity. Lately I've been playing around with far greater <a href="https://twitter.com/jheimbuck/status/1241376819397316613" target="_blank">hydration levels</a> than I have used before. Summer usually brings on experiments in <a href="https://twicebuzzed.blogspot.com/2008/06/last-nights-dinner-grilled-pizza.html" target="_blank">grilled pizza</a>, something I will try to document more this season. Toppings differ week to week as seasonal produce changes with mushrooms, peppers, roasted tomatoes, squash and greens all making appearances throughout the year along side the traditional pepperoni my family requires.<br />
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We build in a couple nights to use things up without having to resort to just eating the same thing a second time that week. By making some big batches of building block ingredients like roasted veggies, beans, grains or proteins I can easily repurpose leftovers.<br />
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I have been using this method for a few years now and have not yet made any big modifications. The family does not complain we eat the same things week in and week out and I get to play around with new ingredients and techniques as I find them. If there is a new recipe I want to try I usually slip it in on Sunday or Wednesday night depending on how long it takes.<br />
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Comment back or tweet at me about how you plan for the week or work in new dishes to the normal routine.Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-85258013217573041032020-03-09T10:00:00.000-07:002020-03-12T06:08:55.529-07:00Winter CSA 2020 Week 8 - It was a great 2 months<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Week 8</b></span><br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">What was in it?</span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">This was a great experiment and we cannot wait for our summer share to start up in June. Mallory and I especially enjoyed the trivia question each week at the pickup location. We were only wildly wrong half the time.</span><br />
<ul>
<li><span style="font-family: arial, helvetica, sans-serif;">2 lbs Purple Potatoes - White Rock Specialties Farm</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Purple Potatoes roast up the same as regular potatoes and are just as delicious even if they do raise eye brows with my in laws when I serve them.</span></li>
</ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lb Cipollini Onions - Kilt Farm</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">More onions to roast! We have a log of onions to roast still.</span></li>
</ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 heads of Lettuce - Hoffman Farms and Dahlia Campus Farm and Garden</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">More salads! I'm honestly loving fresh greens that are local for a daily salad at lunch. Being able to mix up different toppings (seeds or nuts, dried fruit, shredded carrots or cabbage, etc.) and dressings keeps it fresh.</span></li>
</ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 oz Basil - Dahlia Campus Farm and Garden</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">About half of this was chopped up and used as an herb topping for some roast chicken. The rest is reserved for pizza this week.</span></li>
</ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">.75 lb Tomatoes - Groundwork Denver</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cherry tomatoes in March that are local!? These were delicious raw.</span></li>
</ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 jar of Peach Jam - Ela Family Farms</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Hanging out in the pantry with most of the other dry goods we got this year but this will end up on toast, pancakes, sandwiches or as a glaze on meat or veggies at various points throughout the year.</span></li>
</ul>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As I said this was a great experience for us and we would highly recommend finding a CSA you can join in your own community. Let us know how it goes if you do!</span></div>
Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-42065485824574434842020-03-07T16:06:00.000-08:002020-03-07T16:06:31.256-08:00Winter CSA 2020 Week 7 - Dad those carrots are purple!<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Week 7</b></span><br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">What was in it?</span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I realize I'd been leaving the farm names off these lists till now. These farmers are incredible delivering fresh produce throughout the year.</span><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lb Beets - Hobbs Farms</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">While we really enjoy a roasted beet salad we shredded these again to be a raw side throughout the week.</span></li>
</ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lb Purple Carrots - Hobbs Farms</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Turns out in a stir fry purple carrots turn everything purple. So we had a purple pork and carrot stir fry one night this week.</span></li>
</ul>
</ul>
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<a href="https://1.bp.blogspot.com/-xCAO1KWXIkU/XmQ2ctzFxhI/AAAAAAAABYo/sh6wYK7my60l2RoaFTyut7dMWM2uMa8ZQCLcBGAsYHQ/s1600/Purple%2BCarrot%2Band%2BPork%2BStir%2BFry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Purple Carrot and Pork Stir fry" border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-xCAO1KWXIkU/XmQ2ctzFxhI/AAAAAAAABYo/sh6wYK7my60l2RoaFTyut7dMWM2uMa8ZQCLcBGAsYHQ/s320/Purple%2BCarrot%2Band%2BPork%2BStir%2BFry.jpg" title="" width="320" /></a></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 Walla Walla Onions - Hoffman Farms</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 Walla Wallas turned out to be 2 pounds of small onions. These are getting randomly roasted when other veggies do or sliced up in to stir fry.</span></li>
</ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 bunch Microgreens - Grow Girl Organics</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">That tiny bag of micro greens sure does last! I topped cottage cheese, avocado toast, salads and sandwiches multiple times with this bag. We learned that we all like micro greens but our favorite are the sunflower ones we can get in the summer at the farmers market.</span></li>
</ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 head Lettuce - Hoffman Farms</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Who doesn't love a fresh salad in winter? My family after having it every week for 2 months. So instead we used this up in sandwiches and I had BBQ Pork wraps with some as lunches.</span></li>
</ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 oz Arugula - Tasty Acres</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">There is nothing better than an arugula, parmesan and lemon salad and I think I ate the whole bag that way.</span></li>
</ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 oz Spinach - Tasty Acres</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">We have been trying to eat more vegetarian lately and this <a href="https://www.jamieoliver.com/recipes/pasta-recipes/super-green-spaghetti/" rel="nofollow" target="_blank">green spaghetti</a> does the trick for us.</span></li>
</ul>
</ul>
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<a href="https://1.bp.blogspot.com/-mBgOm2SU-aM/XmQ2colLqAI/AAAAAAAABYs/jlKT0mc_ncMGFJsOb2psr63_fncIJnEqACLcBGAsYHQ/s1600/Shredded%2BBeets%2Band%2BGreen%2BSpaghetti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Shredded Beets and Green Spaghetti" border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-mBgOm2SU-aM/XmQ2colLqAI/AAAAAAAABYs/jlKT0mc_ncMGFJsOb2psr63_fncIJnEqACLcBGAsYHQ/s320/Shredded%2BBeets%2Band%2BGreen%2BSpaghetti.jpg" title="" width="320" /></a></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 oz Dried Mushrooms - Mile High Fungi</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">These are just hanging out in the pantry for now for a rainy day . . or something.</span></li>
</ul>
</ul>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">So how would you have used this week's load?</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<br />Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-9460697109452597732020-02-25T19:32:00.002-08:002020-02-25T19:32:11.954-08:00Winter CSA 2020 Week 6<h3>
<span style="font-family: inherit; font-size: small;">Week 6</span></h3>
<h4>
<span style="font-family: inherit;">What was in it and how'd you use it?</span></h4>
<ul>
<li></li>
<li>1 lb Black Radishes - Pickles which helped calm these down a bit as they were spicy!</li>
<li>1.5 lbs Potatoes - Even working from home the crockpot is a great go to somedays and these went in with some beef and carrots one morning.</li>
<li>.5 lbs Cipollini Onions - I still have these hanging out in the pantry . . but probably going to roast them up soon.</li>
<li>2 heads Lettuce - One head was butter lettuce for the wraps below the other for a salad.</li>
<li>4 oz Mustard Greens and Spinach - both of these got sautéed as a side.</li>
<li>1 bag Wheat Berries - Still hanging out in the pantry but grain bowls are coming . . </li>
</ul>
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And I finally remembered to take a photo!</div>
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Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-79084438767836722602020-02-20T08:40:00.002-08:002020-02-24T03:35:22.908-08:00Winter CSA 2020 Weeks 4 and 5<h3>
<span style="font-family: inherit; font-size: small;">Week 4</span></h3>
<h4>
<span style="font-family: inherit;">
What was in it and how'd you use it?</span></h4>
<ul>
<li><span style="background-color: white;"><span style="font-family: inherit;">1.0 lb Potatoes - These were roasted up along side the butternut squash and used as a side to some roasted chicken.</span></span></li>
<li><span style="font-family: inherit;">1 Pumpkin OR 1 Butternut Squash</span></li>
<li><span style="font-family: inherit;">.75 lb Shallots - This was so many shallots! I ended up following <a href="https://www.richmond.com/nyt/food/the-tomato-y-shallot-y-pasta-you-didn-t-know/article_3bcc656c-b90a-562d-8273-70a86bb721c3.html" target="_blank">this recipe</a> for caramelized shallot pasta that originally appeared in the NYTimes. I just scaled it up for the shallot part and then stored the remainder. These were a base for a crock pot roast beef, appeared in other pasta and on a pizza.</span></li>
<li><span style="font-family: inherit;">1 head Lettuce - Salad with locally grown lettuce in February is so awesome ;)</span></li>
<li><span style="font-family: inherit;">1 bunch Basil - the stems all ended up in spaghetti sauce, some leaves there and some on a pizza.</span></li>
<li><span style="font-family: inherit;">.5 lb Radishes - Most radishes were chopped up for salads or tacos but they did not store very well so half probably ended up in compost.</span></li>
<li><span style="font-family: inherit;">1 bottle Sunflower Oil - So far this has mostly just been used for salad dressing or drizzled on roasted veggies (like the potatoes and squash noted above). It's an interesting way to get that sunflower seed taste into things without the seeds themselves.</span></li>
</ul>
<h3>
<span style="font-family: inherit; font-size: small;">Week 5</span></h3>
<div>
<h4>
<span style="font-family: inherit;">
What was in it and how'd you use it?</span></h4>
</div>
<div>
<br />
<ul>
<li><span style="background-color: white;"><span style="font-family: inherit;">1 lb Beets - Roasted up for a beet and goat cheese salad of course.</span></span></li>
<li><span style="background-color: white;"><span style="font-family: inherit;">2 heads of garlic - My go to for preserving a lot of garlic is to separate the cloves and freeze them. It mellows out the harshness too.</span></span></li>
<li><span style="background-color: white;"><span style="font-family: inherit;">.5 lb Pearl Mushrooms - More lettuce wraps!</span></span></li>
<li><span style="background-color: white;"><span style="font-family: inherit;">1 head Lettuce - Lettuce wraps of course.</span></span></li>
<li><span style="background-color: white;"><span style="font-family: inherit;">4 oz Arugula - We mixed this into salads throughout the week. The rest of the folks around here are not fans of a straight arugula salad.</span></span></li>
<li><span style="background-color: white;"><span style="font-family: inherit;">4 oz Kale - </span>Sautéed<span style="font-family: inherit;"> and served as a side with some roast beef.</span></span></li>
<li><span style="background-color: white;"><span style="font-family: inherit;">1 bag Quinoa - I haven't even started on this one yet but it will end up in grain bowls soon.</span></span></li>
</ul>
<div>
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<div>
Overall we've been very pleased with the winter share even if it is a little expensive. With only two more shares (as of this writing) we will have a long wait till June when things pick back up from the farm. If you are interested check out <a href="https://www.gofarmcoop.org/" target="_blank">GoFarm</a> for more info.</div>
</div>
Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-59865971742173172862020-02-16T10:00:00.000-08:002020-02-16T10:00:03.135-08:00Winter CSA 2020 weeks 2 and 3Since I created the <a href="http://twicebuzzed.blogspot.com/2020/01/the-csa-flowchart-or-how-to-use-up-all.html" target="_blank">flowchart</a> to use CSA veggies I thought I'd show how we're using it this winter.<br />
<br />
We are a ways into this season so let's do a little catchup by revisiting weeks 2 and 3.<br />
<h3>
<b>Week 2</b></h3>
<b>What was in it and how'd you use it?</b><br />
<br />
<ul>
<li>1 Butternut Squash - Roasted as a side</li>
<li>1 Buttercup OR Acorn Squash - Unfortunately our squash went bad</li>
<li>2 Walla Walla Sweet Onions - Roasted and as a side for various things throughout the week.</li>
<li>1 bunch Microgreens - A tiny bad of microgreens sure goes a long ways, these ended up in salads, on top of avocado toast and in tacos at one point trying to use them up.</li>
<li>1 head of Lettuce - Salad, it's classic.</li>
<li>.5 lbs Carrots - These got roasted and laid over a little whipped ricotta with ranch dressing seasoning and sprinkled with celery salt for a play on carrots, celery and ranch. We fancy it up from time to time.</li>
</ul>
<br />
<h3>
<b>Week 3</b></h3>
<b>What was in it?</b><br />
<br />
<ul>
<li>1 lb Potatoes</li>
<li>.5 lb Cipollini Onions - roasted along with the onions and then mixed into tacos.</li>
<li>.5 lb Mushrooms - Made into lettuce wraps along with some leftover chicken.</li>
<li>1 head Lettuce - The lettuce part of lettuce wraps.</li>
<li>1 lb Red Beets - Because not every beet needs to be roasted these got shredded and turned into slaw.</li>
<li>1 head Garlic - This wasn't a normal sized head of garlic, it was a MONSTER and so we roasted it and mixed the roasted cloves into butter to go on some veggies, mayo and pasta throughout the week.</li>
<li>1 jar Essential Kraut - It's still hanging out in the fridge but so far this has been awesome with some brats we grilled. It gets randomly nice in Colorado in January and when it does you grill!</li>
</ul>
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Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-1611276530519096982020-01-18T10:33:00.002-08:002020-01-18T10:33:31.370-08:00The CSA Flowchart OR how to use up all those beetsLast summer we participated in our first CSA share and loved the variety of vegetables we received each week. Over the winter we learned it was the last year for that farm but found a <a href="https://www.gofarmcoop.org/" target="_blank">new share</a> that included 8 weeks of a winter share of winter storage, hot house and pantry goods so we got signed up right away.<br />
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We had almost no issue using up the veggie share last summer but I felt like we got into a rut of using vegetables the same way week in and week out so I wanted to find some new ideas for variety this winter. I was especially anticipating quite a large amount of beets and potatoes and while we love some goat cheese and beet salad I didn't want it every week for 8 weeks.<br />
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The idea of searching the internet for beet recipes each week was not all that appealing so instead I used inspiration from <a href="https://www.markbittman.com/books" target="_blank">Mark Bittman's</a> Kitchen Matrix and <a href="https://www.markbittman.com/books" target="_blank">Michael Ruhlman's</a> Roast, Braise and Saute´ books to focus on methods for cooking instead. Being the nerd and lover of diagrams that I am then made a flowchart to guide me through making a plan and using up the CSA every week.<br />
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<a href="https://1.bp.blogspot.com/-yUkJ-OjkOMQ/XiNKfP6CwjI/AAAAAAAABW4/yT-QgmKX4-AMAqodckCDrUeykRm-npLMACLcBGAsYHQ/s1600/CSA%2BFlow%2BChart.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="CSA Flow Chart" border="0" data-original-height="688" data-original-width="1314" height="335" src="https://1.bp.blogspot.com/-yUkJ-OjkOMQ/XiNKfP6CwjI/AAAAAAAABW4/yT-QgmKX4-AMAqodckCDrUeykRm-npLMACLcBGAsYHQ/s640/CSA%2BFlow%2BChart.png" title="" width="640" /></a></div>
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The week one share was 1 Spaghetti Squash, 1 head of Cabbage, 1 lb of beets, 1 lb of Yukon Gold potatoes, 1 head of lettuce, .5 lb Carrots and 1oz dried mushrooms.<br />
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So let's see if this thing works:<br />
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<ul>
<li>1 head of lettuce - this fits into the stuff that needs dealt with early so we washed and spun the lettuce that night and included it in a salad so used it raw.</li>
<li>Spaghetti Squash - Roasting this would work fine but the instant pot is the best way i've found to deal with Spaghetti Squash and it was used as a pasta sub with some pork ragu.</li>
<li>Cabbage - It was a pretty large head so we ended up using this two ways. Half of it went along with some of the carrots into a slaw. The other half made its way into soup later in the week.</li>
<li>Beets - These got Roasted whole, peeled and cut up for later use. Half went into salads during the week and the other half were gently warmed, tossed with EVOO and Balsamic vinegar and goat cheese later in the week.</li>
<li>Potatoes - These made their way into the soup along with the half a head of cabbage and the last bits of New Years Day Ham.</li>
<li>Carrots - These were combined with the Week 2 share of carrots, roasted whole and served with some ricotta and celery salt for a play on Carrots, Celery and ranch dip.</li>
<li>Mushrooms - These don't really fit into the flowchart but so far I have ground up a few to make a mushroom butter and rehydrated and chopped some up in a tomato sauce to add some depth.</li>
</ul>
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Nothing ground breaking in that list but some fun ways of using the produce that wasn't just salads over and over. My hope is to avoid beet and goat cheese salad for the next 6 weeks with the remaining beets and instead try sliced raw, saute´d, braised and pickled.</div>
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If you have ideas for the flow chart or find it useful let me know!</div>
Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-6035415451069592932018-01-31T06:00:00.000-08:002018-01-31T06:00:10.019-08:00Cold Brew Part 2 Caffeinated Boogaloo<h2>
Cold Brew Part 2</h2>
Here's my straining rig for cold brew.<br />
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First strain through fine mesh into a bowl (you could use a paper towel and a colander), preferably a bowl that has a bit of a pour spout on it to make the next step easier.<br />
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Pour the strained coffee through a coffee filter and funnel into a clean jar or bottle. You can see a chop stick poking out of the filter in the picture which helps the coffee keep straining because <b>SCIENCE</b>. Probably.<br />
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Have you made cold brew yet? How'd it go?<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-t5WAvzzM6V4/WnFLJZzxvNI/AAAAAAAABBY/eqlZPdY3Z4kgiKtmHN5tNl1TFX1YGAxiACLcBGAs/s1600/Cold%2BBrew%2BCoffee%2BStraining.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-t5WAvzzM6V4/WnFLJZzxvNI/AAAAAAAABBY/eqlZPdY3Z4kgiKtmHN5tNl1TFX1YGAxiACLcBGAs/s400/Cold%2BBrew%2BCoffee%2BStraining.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I call this "Why would you stop to take a picture before coffee is ready". A still life.</td></tr>
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Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-49747837821945409122018-01-28T08:00:00.000-08:002018-01-28T08:00:27.116-08:00Recipe: How do you cold brew? (Cold Brew Coffee)<h2>
How do you cold brew? (Cold Brew Coffee)</h2>
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There are three different devices available to me in the house with which to brew coffee as I write this post. Of those devices use my <a href="https://en.wikipedia.org/wiki/French_press" target="_blank">French Press</a> most often, have had fun with my new <a href="https://en.wikipedia.org/wiki/Moka_pot" target="_blank">Moka Pot</a> which just looks damn cool and have relegated my regular drip machine to the basement unless we have more than 2 coffee drinkers coming over for a visit or a meal. This pales in comparison to <a href="https://letterstomyclass.wordpress.com/" target="_blank">someone I know</a> with, at last count, SEVEN ways to brew coffee in his house.</div>
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Despite this array of tools to make coffee I most often resort to using none of them and making cold brew coffee. I started making cold brew a few summers back because it was too hot in the morning for a hot cup and enjoyed it so much I never stopped. It's easy to make once a week then make a single cup, hot or cold, in the morning. It doesn't use any special equipment really and most importantly it's delicious. Using this method avoids much of the bitterness in coffee which results in a really smooth beverage.<br />
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I made a new batch this morning, here is my method.<br />
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<b>Cold Brew Coffee</b><br />
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<ul>
<li>Coffee beans, course ground</li>
<li>Water</li>
</ul>
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The ratio I use is 1 part coffee to 8 parts water. This morning it was 2 oz coffee and 16 oz (2 cups) of water. In this amount I just mix it in a measuring cup. Mix the coffee and water, cover with cling wrap and stash it somewhere safe for 24 hours.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-lnjMoTtVwGc/Wm3VW72taUI/AAAAAAAABA8/AGG36ciqzXk3lYkmHXmMtoPRel0OiWKqQCLcBGAs/s1600/image1.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Cold Brew Coffee" border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-lnjMoTtVwGc/Wm3VW72taUI/AAAAAAAABA8/AGG36ciqzXk3lYkmHXmMtoPRel0OiWKqQCLcBGAs/s400/image1.jpeg" title="Cold Brew Coffee" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That's just coffee and water! Exactly.</td></tr>
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After 24 hours I strain with a fine mesh strainer and then again through a funnel with a coffee filter (a paper towel works) in it into a swing top bottle but any clean container will work. This gets stashed in the fridge.</div>
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For a hot cup I microwave a cup of water 3/4 full until quite hot, then top off with the concentrate.</div>
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For cold I mix about half and half cold water and concentrate in a glass with ice.</div>
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So, are you going to try cold brew this week? Let me know how it went.</div>
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<br />Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-89936085223234274792017-11-24T09:04:00.000-08:002017-11-24T09:04:03.778-08:00Recipe: Oatmeal, Walnut & Cranberry Muffins (a.k.a Black Friday Muffins)<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">The Muffin is coming to eat you!!!</td></tr>
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I may have <a href="http://twicebuzzed.blogspot.com/2017/11/turkey-day-2017-prep-day-2.html" target="_blank">mentioned</a> <strike>the only</strike> a good reason to make cranberry sauce was to make these muffins the day after Thanksgiving.<br />
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<b>Oatmeal, Walnut and Cranberry Muffins</b></div>
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<i><b>Note: </b>This recipe is based off of Michael Ruhlman's quick bread ratio which is why I use weights not measures.</i><br />
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<b>Ingredients</b></div>
<ul>
<li>200g flour</li>
<li>100g sugar</li>
<li>~100g oats ( I don't measure, just throw in a handful or two)</li>
<li>1 tsp salt</li>
<li>2 tsp baking powder</li>
<li>1 tsp cinnamon</li>
<li>100g eggs (about 2 large)</li>
<li>100g butter melted</li>
<li>200g milk</li>
<li>Leftover cranberry sauce, around a cup should do it</li>
<li>Walnuts (optional)</li>
</ul>
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<b>Directions</b></div>
<div>
<ol>
<li>Preheat oven to 350 F.</li>
<li>Put ~18 muffin cups into a muffin pan.</li>
<li>Spray the muffin cups with some nonstick spray (this batter has tendency to stick to the paper).</li>
<li>Mix together the dry ingredients from the list.</li>
<li>Mix together the wet ingredients.</li>
<li>Mix wet into dry and stir, don't stir too much.</li>
<li>Scoop batter into muffin cups.</li>
<li>Drop 1-2 tsp leftover cranberry sauce into each muffin cup</li>
<li>Swirl/stir the sauce in the cups after they are all dished</li>
<li>Bake for 30 minutes rotating pan(s) halfway through cooking.</li>
</ol>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-fxLTcX_JJ_c/Whg3QDjzX8I/AAAAAAAAA_Y/_FAiYH_wuBMpt_lcj_1l_i2wBq6RwUU0gCPcBGAYYCw/s1600/image1%2B%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="baked muffins in muffin pan" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-fxLTcX_JJ_c/Whg3QDjzX8I/AAAAAAAAA_Y/_FAiYH_wuBMpt_lcj_1l_i2wBq6RwUU0gCPcBGAYYCw/s640/image1%2B%25282%2529.JPG" title="baked muffins in muffin pan" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hey where did that leftover cranberry sauce go?</td></tr>
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Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-91768053422619190572017-11-19T14:56:00.003-08:002017-11-19T14:56:56.206-08:00Turkey Day 2017 Prep: Day 2Another day with a few spare minutes means more prep for the big day.<br />
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I make my own cranberry sauce every year for two reasons.<br />
<ol>
<li>It's really shockingly easy.</li>
<li>We love to have cranberry oatmeal muffins the weekend after Thanksgiving.</li>
</ol>
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This stuff is jelly so it'll keep a few days in the fridge no problem and is one less thing to make latter this week. If you are making your own it needs at least over night to set so get on it!</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-0wioC7HlhW0/WhIKAjUlC5I/AAAAAAAAA-w/sQ08DDdXlbUIuMwUa_rSF5eEZGstQJBqwCLcBGAs/s1600/image1%2B%25281%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="cranberry sauce cooking" border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-0wioC7HlhW0/WhIKAjUlC5I/AAAAAAAAA-w/sQ08DDdXlbUIuMwUa_rSF5eEZGstQJBqwCLcBGAs/s400/image1%2B%25281%2529.JPG" title="cranberry sauce cooking" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>This sugary concoction is one of the healthiest parts of the meal. </i></td></tr>
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<span style="text-align: center;"><span style="text-align: left;">Having extra chicken or <a href="http://twicebuzzed.blogspot.com/2013/11/essentials-turkey-stock.html" target="_blank">turkey stock</a> around on Thanksgiving is always a good idea. If you have time make some this weekend. You can do it on the stove, in a pressure cooker or in a slow cooker. </span></span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-1CevrgFr7Ow/WhIKAT7gExI/AAAAAAAAA-s/d5PQ_hlGd-sdm49Tg15MV5eHqlI6ubDjACLcBGAs/s1600/image2%2B%25281%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="chicken stock cooling" border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-1CevrgFr7Ow/WhIKAT7gExI/AAAAAAAAA-s/d5PQ_hlGd-sdm49Tg15MV5eHqlI6ubDjACLcBGAs/s400/image2%2B%25281%2529.JPG" title="chicken stock cooling" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Once this cools off it turns into bird jelly.</i></td></tr>
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Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-87343738927746138272017-11-18T15:20:00.001-08:002017-11-18T15:20:28.404-08:00Turkey Day 2017 Prep: Day 1We're hosting a few folks for the big day this year and I wanted to get a head start today.<br />
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<a href="https://www.pressurecookrecipes.com/instant-pot-vegetable-stock/" target="_blank">Vegetable broth</a> for the turkey brine was a breeze in the Instant Pot this year.<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-OWnlURBRrz8/WhC_PC6tfZI/AAAAAAAAA-M/h6PdQ1JuISU3AewFGZkrgLz7YKrKIEwPgCLcBGAs/s1600/image2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="vegetable broth remnants" border="0" data-original-height="480" data-original-width="640" height="300" src="https://3.bp.blogspot.com/-OWnlURBRrz8/WhC_PC6tfZI/AAAAAAAAA-M/h6PdQ1JuISU3AewFGZkrgLz7YKrKIEwPgCLcBGAs/s400/image2.JPG" title="Vegetable broth remnants" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Who else feels weird about brining turkey in something vegetarian?</i></td></tr>
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The green beans for the requisite casserole are blanched and awaiting the big day.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-9KUnETDgYZc/WhC_PLVaZyI/AAAAAAAAA-Q/b1IDBdvzllIlKkHlDtbvc7CT7JEgo6ILgCLcBGAs/s1600/image1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="blanched green beans" border="0" data-original-height="480" data-original-width="640" height="300" src="https://2.bp.blogspot.com/-9KUnETDgYZc/WhC_PLVaZyI/AAAAAAAAA-Q/b1IDBdvzllIlKkHlDtbvc7CT7JEgo6ILgCLcBGAs/s400/image1.JPG" title="blanched green beans" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The "healthy" part of Turkey Day until smothered in cream of mushroom soup.</i></td></tr>
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Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-10478929312896380542013-11-29T05:14:00.001-08:002013-11-29T05:14:46.439-08:00Essentials: Turkey StockHappy Thanksgiving everyone! I hope you all had a great day, meal spent with the ones you tolerate and/or love ;).<br />
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Did you host? Did you toss out the turkey carcass? For your sake I hope not because you could be making turkey stock right now. Unctuous, yummy, make everything for the next week better turkey stock. I follow the general guidelines laid out by Michael Ruhlman in his <a href="http://ruhlman.com/2011/04/easy-chicken-stock-recipe/" target="_blank">Chicken Stock method</a>.<br />
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<b>Ingredients</b><br />
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<ul>
<li>Roast turkey carcass, pick as much meat from it as possible.</li>
<ul>
<li>The proportions below are for a 15-20 pounds carcass but you can't mess it up really.</li>
</ul>
<li>2 onions per cut up roughly</li>
<li>3 carrots cut up roughly</li>
<li>1 Peppercorns bashed lightly</li>
<ul>
<li>I use a mortar and pestle because I'm cool like that but you could bash them with the bottom of a big pot or rolling pin to break 'em up.</li>
</ul>
<li><i>Optional add ins</i></li>
<ul>
<li>Bay leaves</li>
<li>Garlic gloves bashed slightly</li>
<li>Thyme sprig</li>
<li>Parsley sprig</li>
</ul>
</ul>
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<b>Directions</b><br />
<br />
<ol>
<li>Break up carcass as much as possible to lay low in your biggest stock pot</li>
<li>Add just enough water to cover the bones</li>
<li>Put over low heat for 2-6 hours, I often let it go over night.</li>
<ul>
<li>Low heat means LOW HEAT, as in no boiling, not even simmering. Too much heat is what can make the stock cloudy because it breaks up the turkey and veg.</li>
</ul>
<li>Add the onion, carrots, peppercorns and optionals and let heat for an additional hour</li>
<li>Strain out the solids</li>
<li>If you want to get real fancy strain again but this time through paper towels to get a really clear stock.</li>
<li>Let cool in fridge to separate the fat which can then be pulled or scraped off the top.</li>
<ul>
<li>If you wanna get really crazy/practical this can be used to fry potatoes or roast other veggies. It stores in the freezer for up to a month nicely.</li>
</ul>
<li>Store in the fridge for a week or freezer for 3-4 months.</li>
</ol>
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Make stock, and make yummy things with it. Eventually you'll get to be known as the one in the family who should get the carcass even when you don't host or make the bird.</div>
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The 22 pound turkey we had yesterday provided almost a gallon of stock after straining this morning.</div>
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Leave a comment with what you are making with your turkey stock this year.</div>
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<a href="http://2.bp.blogspot.com/-pahijpVBmrw/UpiO_H_HkiI/AAAAAAAAAkE/y3i-80OK-ec/s1600/Turkey-Stock-Finished.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-pahijpVBmrw/UpiO_H_HkiI/AAAAAAAAAkE/y3i-80OK-ec/s640/Turkey-Stock-Finished.jpg" width="480" /></a></div>
Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-42537052476647647422013-07-18T08:00:00.000-07:002013-07-18T08:00:05.269-07:00Recipe: Potato, Carrot and "other" curry<div class="separator" style="clear: both; text-align: left;">
<b>Potato, Carrot and "Other" curry</b></div>
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<a href="http://2.bp.blogspot.com/-xGljBCuF720/Uedh_g2ievI/AAAAAAAAAjg/vjSjIlUZJQ0/s1600/carrot-potato-curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-xGljBCuF720/Uedh_g2ievI/AAAAAAAAAjg/vjSjIlUZJQ0/s640/carrot-potato-curry.jpg" width="640" /></a></div>
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Curry does not happy that often around our place and when it does it is usually last minute so I wanted to come up with a recipe I could throw together without much planning. Since we almost always have potatoes, carrots, onions and garlic around they became the base. The "other" is extremely customizable based on what you have on hand and tonight for me it was red lentils. I've done chicken, cauliflower, zucchini, beef, pork and chickpeas. If you are fancy and want to make your own curry powder I'd suggest Alton Brown's <a href="http://www.foodnetwork.com/recipes/alton-brown/curry-powder-blend-recipe/index.html">recipe</a>.</div>
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<div class="viewer">
<strong>Ingredients</strong><br /><ul>
<li>1 large potato chopped</li>
<li>2 medium carrots chopped</li>
<li>1 medium onion sliced thin</li>
<li>1 Cup Other - chickpeas, chicken, beef, shrimp, cauliflower, etc.</li>
<li>1 can coconut milk</li>
<li>2 Tbsp <span class="highlight">Curry</span> powder</li>
<li>2 cloves garlic</li>
<li>1 thumb sized piece ginger</li>
</ul>
<br /><strong>Directions</strong><br /><ol>
<li>Heat 2 Tbsp oil in a large skillet</li>
<li>Add onion and fry till just starting to brown, add ginger and garlic</li>
<li>Fry till you can just smell the ginger and garlic, add the <span class="highlight">curry</span> poweder</li>
<li>Fry spices for 1 to 2 minutes until very pungent</li>
<li>Add any raw proteins and cook through, if using lentils add them and a cup of water and simmer for 5 minutes before continuing.</li>
<li>Add potato, carrot and coconut milk</li>
<li>Simmer for 10 minutes or until potato and carrot are cooked through</li>
<li>Allow to simmer to thicken sauce as desired</li>
<li>Serve with Basmati rice</li>
</ol>
</div>
<br />Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-61491601481366667162013-07-13T10:33:00.002-07:002013-07-13T10:34:30.064-07:00Menu Time: July 15th - 19th, 2013<div class="p1">
<b>Monday - </b>Grilled Chicken salad</div>
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The "plan" is to hit the farmers market in Olde Town on Sunday morning to snag some veggies and greens to toss with some grilled chicken. </div>
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<br /></div>
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<b>Tuesday - </b>Beef and Potato Tacos, Guacamole</div>
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Taco night is a little different around here. Instead of frying ground beef we boil it with a dice up potato then drain it and mix in the spices. It makes for tender beef and is a touch healthier. Until you fry the taco.</div>
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<br /></div>
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<b>Wednesday</b> - Whatever is in the house Curry</div>
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Usually this is carrots, potatoes, peas and some leftover shredded chicken or pork. It's useful for getting rid of those last bites of leftover protein and veggies.</div>
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<br /></div>
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<b>Thursday</b> - <a href="http://ruhlman.com/2013/07/wheat-berry-salad/">Wheat Berry salad</a></div>
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If I can find Wheat Berries we'll give this a go. </div>
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<br /></div>
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<b>Friday</b> - <a href="http://twicebuzzed.blogspot.com/2008/06/last-nights-dinner-grilled-pizza.html">Grilled pizza</a></div>
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Another great way to use up some random leftovers. We've accumulated some pizza sauce from the local calzone place in the freezer so we'll defrost one of those for sauce, use whatever leftover meat and grilled veggies we have and call it good.</div>
Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-33185724162897778362013-07-10T07:10:00.003-07:002013-07-10T07:10:54.893-07:00Recipe: Warm Quinoa, Black bean salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-aAC_TyQL0lk/Ud1olRLUBcI/AAAAAAAAAjM/632LmFsQRfk/s1600/vegan-quinoa-blackbean-salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-aAC_TyQL0lk/Ud1olRLUBcI/AAAAAAAAAjM/632LmFsQRfk/s400/vegan-quinoa-blackbean-salad.jpg" width="300" /></a></div>
Every once in a while it's a good thing to go meatless, some might even say vegan. Everything in moderation right?<br />
<br />
This is a pretty quick and easy salad that I am certain I stole from somewhere but cannot find the original pre-tweaked recipe anywhere.<br />
<br />
We've added corn, tomatoes, zucchini, green onions, cheese, sour cream, yogurt, chicken, steak and pork to this at various times all with great success. The leftovers are also great wrapped up in a tortilla and served as a burrito as well.<br />
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<b>Warm Quinoa, Black bean salad</b><br />
<i>Total Time 20 minutes</i><br />
<i>Active Time 10 minutes</i><br />
<i><br /></i>
<i>Ingredients</i><br />
1/2 Cup rinsed quinoa<br />
1 Cup water<br />
1 Cup cooked black beans (about half a can)<br />
2 tablespoons roasted almonds chopped<br />
1/4 cup minced parsley<br />
1 avocado<br />
<br />
Dressing<br />
1 Tablespoon orange juice<br />
3 Tablespoons olive oil<br />
1/2 tsp cumin<br />
salt and pepper to taste<br />
<br />
<i>Directions</i><br />
<br />
<ol>
<li>Bring Quinoa and water to a boil in a medium sauce pan then cover and turn to a low simmer, cook 15 minutes.</li>
<li>While the quinoa is cooking whisk together the dressing ingredients</li>
<li>After 15 minutes remove the lid and check the quinoa. If there is water remaining turn up the heat and leave the lid off to cook it off. If the quinoa is undercooked add a tablespoon or two of water and cook 2 minute minutes or till tender.</li>
<li>After Quinoa is cooked add the black beans, dressing, almonds and parsley, stir to combine.</li>
<li>Top with cubed avocado.</li>
</ol>
<div>
Makes 2 servings</div>
Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-27825232131271553362013-07-06T05:46:00.001-07:002013-07-06T05:46:33.660-07:00Menu Time: July 8th - 12th, 2013There is no such thing as too much grilled food . . but we're taking a little break this week anyway and only grilling once. This week there are great beef and chicken deals out there to coincide with the Independence Day holiday. Even if you're not grilling this week take advantage and stock up the freezer. We're also starting to get to stone fruit season, Sprouts has had some great deals on peaches and nectarines already this summer.<br />
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<b>Monday</b> - Weeknight Coq au vin</div>
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<br /></div>
<div class="p1">
What is usually a winter dish for us gets called up this week because I have a hankering for braised chicken. We usually make a quick bowl of cous cous on the side to soak up the sauce and a quick green salad. Find the recipe <a href="http://www.winnipegfreepress.com/arts-and-life/food/20-steps-to-better-cooking-133944798.html">here</a>.</div>
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<b>Tuesday</b> - Dump stuff out of cans and call it a salad.</div>
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A quick pot of quinoa, can of black beans, some cumin, orange zest, chopped almonds, diced avocado and tomato and a handful of chives and you are ready for dinner. The leftovers make great burritos with some leftover steak or chicken in them.</div>
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<b>Wednesday</b> - Burgers, microwave mac and cheese and grilled veggies</div>
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<br /></div>
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I couldn't abandon the grill completely this week and since it's getting fired up I'll quick grill whatever veggies look good at the farmer's market on Sunday at the same time. Meanwhile a quick<a href="http://www.thekitchn.com/dinner-quick-onebowl-microwave-94006"> Mac and Cheese </a>in the microwave will round it out.</div>
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<br /></div>
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<b>Thursday</b> - <a href="http://www.nytimes.com/2010/01/06/dining/061mrex.html?_r=0">Spiced Red Lentil Dal</a>, steamed rice and sautéed spinach.</div>
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<span class="s1">Super easy, super quick and if you are looking to go vegetarian one night a week not a bad option.</span></div>
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<span class="s1"><b>Friday</b> - S</span>paghetti and meatballs</div>
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<br /></div>
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Comfort food food after a busy week. Having some meatballs stashed away in the freezer makes this a ton easier and quicker. If you don't already have a favorite sauce recipe check out this <a href="http://food52.com/blog/6807-how-to-make-any-marinara-sauce-in-5-steps-and-20-minutes">one</a>.</div>
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If you read this far you deserve a treat. Pick up some of those peaches this week and try this;</div>
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</div>
<ol>
<li>Split peaches in half, remove stone and brush with a neutral oil.</li>
<li>Heat grill to high and get the grates good and clean.</li>
<li>Place peaches cut side down and grill for about 2 minutes, peaches should still be quite firm. </li>
<li>Flip peaches over and put a cube of butter and 1/2 tsp of brown sugar into each peach. </li>
<li>Turn grill down to medium and cook until butter and sugar are melted.</li>
<li>Serve with vanilla ice cream.</li>
</ol>
Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-53607879633777751652013-06-08T05:52:00.004-07:002013-06-08T05:52:57.683-07:00Menu Time: June 10th - 14th, 2013<div class="p1">
<span class="s1">It's heating up out there so more grilling and chilling on this week's menu. There's a craving for lasagna at our house and nobody wants the oven on so i'm venturing out and trying a crock pot lasagna recipe. </span></div>
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<span class="s1">Has anyone out there tried one of these before? Super great? Utter failure?</span></div>
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<span class="s1"><b>Monday</b></span></div>
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<span class="s1">Crockpot lasagna (I'll start with this recipe but mostly wing it <span class="s2"><a href="http://www.natalies-recipes.com/2011/08/crockpot-lasagna/">http://www.natalies-recipes.com/2011/08/crockpot-lasagna/</a>) and a salad.</span></span></div>
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<b>Tuesday</b></div>
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We'll be at a baseball game, yeah! There's nothing wrong with hotdogs for dinner every once in awhile.</div>
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<b>Wednesday</b></div>
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It's designated grilling night at our house. I'll grab whatever looks good at the meat counter and veggie bin at Sprouts on the way home. This week i'm going to make a lemon, herb, butter sauce to pour over the top of things.</div>
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<b>Thursday</b></div>
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<a href="http://www.epicurious.com/recipes/food/views/Zucchini-Basil-Soup-242831">Zucchini soup</a> and grilled cheese. We've been making this soup for years, I can't believe I never posted the recipe.</div>
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<b>Friday</b></div>
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Grilled pizzas are a great way to finish off any leftover random meat/grilled veggies from the week. Pesto, chicken, grilled green beans and feta? Beef, potato, roasted peppers and cheddar?</div>
Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-27151531676585595022013-06-04T07:00:00.000-07:002013-06-04T07:00:01.441-07:00Essentials: Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-OffCONu7z3A/Uay1cCVNlNI/AAAAAAAAAi0/bnEoSGH-rnc/s1600/pancakes-on-griddle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="pancakes on the griddle" border="0" height="480" src="http://4.bp.blogspot.com/-OffCONu7z3A/Uay1cCVNlNI/AAAAAAAAAi0/bnEoSGH-rnc/s640/pancakes-on-griddle.JPG" title="pancakes on the griddle" width="640" /></a></div>
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I. Love. Pancakes. Partly because I grew up eating them (Mom and Dad!), partly because I can think about pancakes and 15 minutes later be eating them and partly because they are infinitely customizable based on what's in the house.<br />
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Making pancakes from scratch isn't hard if you have a few things on hand and personally I think they are better then the ones from a box.<br />
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Makes 8-12 pancakes (enough for 2 adults, scale up as needed)<br />
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<b>Dry ingredients</b><br />
1 cup flour ( I like 1/2 cup each AP and whole wheat)<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
2 tbsp sugar<br />
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<b>Wet ingredients</b><br />
1 egg<br />
1 cup milk (8 oz)<br />
2 tbsp oil or melted butter<br />
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Mix the dry ingredients up in a big bowl (they should only fill it half way up or you'll have flour everywhere later, trust me . . i've swept up plenty of flour throughout the years). Mix up the wet ingredients in a different bowl then dump into the dry stuff and stir just a couple times. Lumps cook themselves out and chewy pancakes aren't good eats, so just mix enough to get everything incorporated.<br />
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Now crank that griddle up to a medium high heat. We use an electric one and depending on what's getting mixed in/added i'll go between 350 and 400. Now get a cup of coffee and walk away for 5 minutes or so, let the griddle get hot and let the batter rest.<br />
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After your 5 minute coffee break spoon batter onto the griddle in the size you like, I generally go for about 1/4 cup of batter per pancake but you could go crazy and make one giant pancake, just don't call me to help clean up the batter that flies everywhere when you try to flip it over. Once you see bubbles starting to form in the batter peak under one to see if it's browned the way you want and flip it over. A minute or so on the other side and you are ready to eat.<br />
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<b>Mix ins</b><br />
This is where things can get interesting. It takes a little extra time but is worth it in the long run. Here's a quick list of some popular mixins at my house.<br />
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Blueberries - I just throw a handful of frozen ones onto the cakes as soon as they get onto the griddle, they defrost but don't break up that way.<br />
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Chocolate chips - add on the griddle or into the mix when stirring it up<br />
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Banana nut - Mash a banana up and mix into the wet ingredients, chop a handful of walnuts, almonds or pecans up and mix into the batter. A sprinkle of cinnamon doesn't hurt either.<br />
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Bacon - Cook up some bacon on the griddle to your liking before starting on the batter. Lay a cooked strip into the batter after you pour onto the griddle. Don't give my name to the cardiologist.<br />
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What are your favorite mix ins for pancakes?Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-43928096260171049092013-06-01T05:56:00.001-07:002013-06-01T05:56:55.794-07:00Menu Time: June 3rd - June 7th, 2013<div class="p1">
It's supposed to be warmer this week in the Denver area so we're doing a fair share of grilling again but we'll be pulling the crock pot out for the rigatoni this week.</div>
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There are some great deals in the local ads this week, a couple of things on my shopping list are;</div>
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<a href="http://specials.sprouts.com/Shop/WeeklyAd.aspx">Sprouts</a> - Cherries are in season and made the list and baby back ribs for only $2.99 a pounds are making it into the freezer for another week.</div>
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<br /></div>
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<a href="http://weeklyspecials.safeway.com/customer_Frame.jsp?drpStoreID=1998">Safeway</a> - Country Style ribs make an easy pasta sauce with a big can of tomatoes. Strawberries are $1.50 a pound this weekend so get 'em while they are good.</div>
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<b>Monday - BLATs</b></div>
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What's better than a BLT, a BLT with Avocado on it of course.</div>
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<b><span class="s1">Tuesday - R</span>igatoni and pork sauce, green salad</b></div>
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This is probably my favorite pasta sauce from the crock pot and is easy to throw together in the morning during breakfast.</div>
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<b><span class="s2">Wednesday - </span>Sous Vide and grilled short ribs, grilled potatoes, celery and carrot slaw</b></div>
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I was the lucky recipient of a Sous Vide supreme a few years back for Christmas and this is one of the best things to come out of it I think. Ruhlman had a great <a href="http://ruhlman.com/2011/07/barbecue-beef-short-ribs/">blog post</a> on other ways to cook short ribs a few years back.</div>
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<b>Thursday - Grilled chicken tacos, quinoa, black bean, tomato, corn salad</b></div>
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Quinoa is a great quick addition to dinner around here and I often toss in what ever random veggies or beans we have in the fridge to liven it up. </div>
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<b>Friday - Brocoli, red pepper and beef stir fry</b></div>
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Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-28094856336286142852013-05-28T06:00:00.000-07:002013-05-28T06:00:11.076-07:00Essentials: Baked Mac and Cheese<div class="viewer">
<b></b>Everyone has a favorite Mac and Cheese and for a lot of us it happened to have come in a blue box. That was a familiar option in our house growing up but wasn't nearly as exciting as when the baked version would appear on the table. It's a fairly simple casserole that only has to involve boiling water as the prep for the pasta. No making a cheese sauce first or sauteing <b></b>onions for this one. Just layer in the ingredients and go. The best part is it's adaptable, you can dump in whatever leftover meat or veggies from the week if you'd like or add fresh ham and peas, a popular option around these parts.</div>
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</div>
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What version of Mac and Cheese was your favorite growing up?</div>
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<b> </b></div>
<div class="viewer">
<b>Ingredients</b><br />
<ul>
<li>1 lb macaroni</li>
<li>1 lb shredded cheese</li>
<li>3 Tbsp butter</li>
<li>1/2 cup milk</li>
<li>Salt and Pepper</li>
</ul>
<br />
<i>Optional add ins</i><br />
<ul>
<li>1 Cup Peas, 1 Cup Ham</li>
<li>Replace 1/4 lb pasta with broccoli, 1 Cup cooked Chicken</li>
</ul>
<br />
<b>Directions</b><br />
<ol>
<li>Preheat oven to 400</li>
<li>Cook pasta till just al dente</li>
<li>Drain pasta</li>
<li>Spray a covered casserole with non-stick spray</li>
<li>Layer
1/3rd of pasta into bottom of dish sprinkle some salt and pepper over
pasta, cover with 1/3rd of cheese and 1/3rd of butter, season l</li>
<li>Repeat layers twice more</li>
<li>Pour milk into a corner</li>
<li>Bake for 30 minutes covered</li>
<li>Remove lid and turn oven up to 450 for 15 minutes</li>
</ol>
To see other Essentials visit <a href="http://twicebuzzed.blogspot.com/2010/10/essentials.html">this post.</a></div>
Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-15713186660132850852013-05-25T07:39:00.000-07:002013-05-25T07:39:44.495-07:00Menu Time: May 27 - May 31, 2013<div class="p1">
Happy Memorial day weekend! To celebrate it's a week full of grilled this, that and the other thing. The grill isn't just for burgers and dogs though so throw some veggies on there when you get a chance. This is also going to be a week of lots of salads for us as the garden has lots of greens ready to eat.</div>
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Monday - Baby back ribs, grilled green beans, baked potato and a green salad.</div>
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- If you don't have a grill check out Alton Brown's recipe for <a href="http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe/index.html">ribs</a>.</div>
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Tuesday - Grilled flat bread, grilled zucchini and red pepper, yogurt and cucumber, hummus.</div>
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- I use a pizza dough recipe for the flat bread, oil up the grates real good and toss it on to cook about 2-3 minutes per side.</div>
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Wednesday - <a href="http://twicebuzzed.blogspot.com/2008/05/last-nights-dinner-burgers-and-fries.html">Burgers</a>, grilled corn.</div>
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- I shuck the corn, rub some oil on it, salt and pepper and toss it on the grill. turn it fairly often or you end up with half raw corn half popcorn.</div>
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Thursday - Chicken and Broccoli stir fry, fried rice.</div>
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- Use more ginger when you make stir fry, it's good for you and tasty.</div>
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Friday - Baked mac and cheese with peas and a green salad.</div>
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- Baked mac and cheese is my definition of comfort food and is still one of my favorite meals from growing up. Thanks Mom!</div>
Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0tag:blogger.com,1999:blog-25192808.post-73096956993705188452013-05-11T06:22:00.002-07:002013-05-11T06:23:55.721-07:00Menu Time: May 13th - 17th, 2013When you go shopping this weekend pick up an extra lemon, i'll tell you what we're doing with it later this weekend. There are some great deals at Safeway (steak, whole chickens) and Sprouts (Strawberries, Watermelon, Shrimp) this week that we're taking advantage of for this weeks menu.<br />
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<b>Monday</b> - Steak sandwiches Broccoli and Carrot slaw (I like rice wine vinegar and sesame oil to top this but you can do any dressing really)<br />
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<b>Tuesday</b> - Grilled chicken and shrimp, cous cous, grilled Brussels Sprouts (quarter, blanch, toss with olive oil and throw in the grill pan with salt and pepper, delish)<br />
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<b>Wednesday</b> - Roasted sweet potato, quinoa and bacon topping (BACON!)<br />
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<b>Thursday</b> - Steak and red bean nachos (Using up any leftovers from Monday night)<br />
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<b>Friday</b> - Rice noodles with edamame, carrots, egg and chives (from the garden!)Jameshttp://www.blogger.com/profile/18332518827585958707noreply@blogger.com0