tag:blogger.com,1999:blog-23901473410128045772024-03-14T01:30:31.073-05:00Runner FoodieSuzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comBlogger221125tag:blogger.com,1999:blog-2390147341012804577.post-90880240896679938812013-08-18T20:38:00.000-05:002013-08-18T20:47:58.355-05:00Kale and Mushrooms with Creamy Polenta<div>
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I will admit, I have not been the best blogger lately. Our lives have been so busy and sometimes unpredictable lately that I have been experimenting less in the kitchen. That said, I have made quite a few new and very delicious meals, but for some reason I forget to take pictures before we devour the food, or I have not dubbed the dish "blog worthy" - that is, until this meal.<br />
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When I first saw this recipe, I knew immediately that I needed to make it. For some reason, I have never prepared polenta at home before, but after my first experience making it for this dish, it sure to make more appearances in different dishes around here! It is so easy, and so delicious! Granted, I sort of cheated and used pre-prepared polenta from the grocery store, but I do know that it is also simple to make from scratch. Whatever suits you, it will work for this dish.</div>
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I got the idea for this dish from Epicurious, which you can view <a href="http://www.epicurious.com/recipes/food/views/Kale-and-Mushrooms-with-Creamy-Polenta-233922">here</a>, but sometimes I find that their recipes include too many redundant steps, so I simplified it to suit the 20 minutes I had to make dinner. First, I took 24oz of precooked polenta, broke it into pieces, and heated it in a medium sauce pan with approximately 2 cups of chicken broth, not only to heat it, but to soften it. Once the polenta dissolved into the broth, I added about a half cup of shredded parmesan and allowed it to melt while stirring. I removed the polenta from heat and added about a fourth cup of half and half to make the polenta creamy. It smelled amazing! Meanwhile, I sautéed 4 ounces of diced pancetta. Once it was done, I added 8 ounces of sliced specialty mushrooms (including baby bella and shiitake mushrooms), 3 cloves of diced garlic, and a few large handfuls of kale (previously washed, separated from the stalk, and broken into bite sized pieces). I continuously tossed this mixture while it sautéed for about 6 minutes, until the mushrooms were cooked and the kale was bright green. Then, I served this mixture on top of the polenta. Given the simplicity of this dish, it is one of the best tasting meals ever! The creamy polenta serves as a great base for each bite. The mushrooms bring wonderful earthy flavors that pair perfectly with the salty pancetta. The crunchy kale provides a perfect contrast to the texture of the polenta. It was an incredible meal and was perfect for an impromptu date night! Enjoy!</div>
Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-68649905966111460822013-08-18T20:11:00.000-05:002013-08-18T20:11:22.129-05:00Yellow Curry with Chicken, Red Bell Pepper, and Pea Pods<div class="separator" style="clear: both; text-align: center;">
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Recently, Bryan and I were able to get away for a long weekend and we visited Toronto, Ontario, Canada! It was an amazing experience, and we both agreed that we will definitely go back for future weekend getaways!<br />
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Toronto is a quick 4 and a half hour drive from Cleveland, and the route goes straight through Niagara Falls. We were happy to have a leisurely lunch and take some fun photos of the falls! It was absolutely beautiful!<br />
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Toronto is located on Lake Ontario and has a stunning skyline! The spier tower is called the CN Tower, and it is the tallest single standing structure in North America. We were able to take an elevator to the lookout deck, and the views were stunning!<br />
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The city is also very international, with English and French as the dominant languages, but we also heard a lot of Asian languages being spoken that we couldn't distinguish. I was so excited to eat a lot of great Asian food while there, and we found some great restaurants that we thoroughly enjoyed!<br />
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At Khao San Road, we shared a Yellow Curry dish with shrimp as well as a Pad Thai dish. Both were absolutely incredible! At Momofuku, we had delicious ramen in two forms: the Momofuku ramen and veggie ramen, both of which were delicious!<br />
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After returning home, I craved yellow curry like no other! I've experimented a fair amount making curry dishes in the past, using red curry paste, so I sought out to try a new recipe using yellow curry paste. To make this dish, I simply whisked together a can of light coconut milk and a few tablespoons of yellow curry paste in a bowl. At this time, I also cooked some egg noodles in a separate pot. When they were done, I drained them and set them aside. Meanwhile, I sautéed diced chicken breast in olive oil until it was almost done. Then, I added minced garlic, diced yellow onion, diced red bell pepper, and sliced pea pods. After a few minutes, I poured the coconut milk and curry mixture over the sautéing chicken and veggies until the chicken was done and the vegetables were slightly cooked. I served the curry mixture on top of the noodles for a complete dish. It was delicious and definitely satisfied my yellow curry craving! Bryan really enjoyed the dish as well! Obviously, the chicken could be removed to make the dish vegetarian. Also, a variety of other mix-ins could be added or substituted like potato, cauliflower, or chick peas. I do not like that pictures of yellow colored food always appear more yellow than they actually are - but I figured that the recipe was worth sharing, regardless if the picture looked too yellow. Enjoy yellow food and get your carotenoids!Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-65797966869994886632013-05-29T19:43:00.000-05:002013-05-29T19:43:16.988-05:00Chicken Orzo Salad with Goat Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjcPTJS441JxroOP_LgVDlX9_serS6roztlTMqp-4movDatNL1wZhJaf42Nz_hLXzecLE-YQ8rHxA2U_aLIqhc2t2HFjs6eZo2R2MFk932clvh6hHtm8r_7xVSCgZVP_LhFKstotjreM6/s1600/IMG_0726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjcPTJS441JxroOP_LgVDlX9_serS6roztlTMqp-4movDatNL1wZhJaf42Nz_hLXzecLE-YQ8rHxA2U_aLIqhc2t2HFjs6eZo2R2MFk932clvh6hHtm8r_7xVSCgZVP_LhFKstotjreM6/s320/IMG_0726.JPG" width="240" /></a></div>
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<br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Last week I had time to do some spring cleaning, which
involved cleaning out the pantry and refrigerator. I was actually pretty proud
that I didn’t have to throw much out! I guess we have been doing a good job of
eating the food that we buy and reducing food waste this year! Some pantry
items even got placed on the “use for a dinner creation” list.</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Enter: Orzo. I don’t use orzo often, but it seems to pop
up around this time of year in cold salads and I thought it would be perfect
for a simple dinner meal. We also needed to grill up some chicken to have on
hand this week for Bryan’s lunch sandwiches, and I thought that grilled chicken
would be a nice addition to an orzo salad.</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">After a quick search, I found this grilled chicken orzo
salad recipe that was perfect. The orzo serves as the base of this salad, and the
added chicken gives protein staying power. Veggies like diced onions, tomatoes,
and red bell pepper add flavors and nutrients to the profile of this salad.
Arugula also adds a nutty and peppery punch. The light vinaigrette in
combination with the herbs gives it a ton of flavor while also remaining light.
Topped with small pieces of goat cheese, this salad is perfection. It is
great for a light summer dinner and will make enough for you to have
leftovers for lunch the next day!</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;"><b>Chicken Orzo Salad with Goat Cheese</b></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Adapted from <a href="http://www.cookinglight.com/">Cooking Light</a></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Yield: 4 servings</span></div>
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Ingredients</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">1 ¼ cups uncooked orzo (rice shaped pasta)</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">3 cups chopped grilled chicken breast</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">1 ½ cups trimmed arugula</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">1 cup grape tomatoes, halved</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">½ cup chopped red bell pepper</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">¼ cup diced red onion</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">2 tbsp chopped fresh basil</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">1 tsp chopped fresh oregano</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">2 tbsp red wine vinegar</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">1 tbsp extra virgin olive oil</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">1/8 tsp salt</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">1/8 tsp black pepper</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">1 ½ oz crumbled goat cheese</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Directions</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">1. Cook pasta according to package directions, omitting
salt and fat; drain well.</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">2. Combine pasta, chicken, and the next 6 ingredients
(through oregano) in a large bowl; toss well.</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">3. Combine vinegar, oil, salt, and black pepper in a
small bowl. Stir well with a whisk. Drizzle vinegar mixture over pasta mixture;
toss well to coat. Sprinkle with cheese.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Enjoy! </span></div>
Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-56513368359174292002013-05-24T10:54:00.001-05:002013-05-24T10:54:33.456-05:00Special K Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguwfCnzjR_8mgI7XuCFq2Wct69wVUzgRBZ6miuQYApOEbE98iNHYCWuZEC7Zl2McZWWw7mCyAf8eGmFvQo51zLEKMFzSZSpWsw3QwIHfl-aHUeRZ5Xa9qzMmN7yz8f42BSXIdwuzxmVUAJ/s1600/IMG_0718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguwfCnzjR_8mgI7XuCFq2Wct69wVUzgRBZ6miuQYApOEbE98iNHYCWuZEC7Zl2McZWWw7mCyAf8eGmFvQo51zLEKMFzSZSpWsw3QwIHfl-aHUeRZ5Xa9qzMmN7yz8f42BSXIdwuzxmVUAJ/s320/IMG_0718.JPG" width="240" /></a></div>
<br />
I grew up calling these wonderful little babies Special K Bars, but apparently they have a pseudonym and also go by Scotcheroos. Whatever you call them, these bars are delightful because they contain the perfect combination of peanut butter and chocolate. The butterscotch added to the chocolate topping adds a little more sweetness that makes me smile.<br />
<br />
I love to make these bars because they remind me of my childhood. My mom used to make them frequently for me for various reasons. Not only to enjoy at home, but I'd also bring them to share at soccer games, give them to my orchestra teachers after a concert, or bring to a party or potluck. This week, I made them as a big thank you.<br />
<br />
You see, my mom was a gardener. Big time. As an only child, one of my many jobs was to water all the gardens in the yard during the summer when I was young and on summer break. We had a three-tier vegetable garden (it sloped down a hill), and numerous flower gardens strategically placed around our spacious yard, as well as countless pots filled with beautiful flowers. Watering everything took hours!<br />
<br />
My mom passed away when I was a young teenager, so I didn't have the opportunity to learn many things from her. As I grow up and do things on my own, especially things I learn to do for the first time, sometimes I don't know how or where to start. I had planned on starting a flower garden next to our patio this Spring, and my wonderful husband dug up the section of grass/weeds last weekend for me. Since I hadn't learned my mom's gardening skills, I had to do a lot of internet research and preparations to figure out how to start a flower garden from scratch.<br />
<br />
I researched what flowers grow well in this area of Ohio and in direct sunlight, where our garden would be located. Feeling excited to try this on my own, I went to the nearby garden center ready to purchase flowers. An incredibly nice lady helped me design and pick options for my first flower garden. She was so excited at the prospect of helping me start my new flower garden, but when I told her my budget was "the least amount possible" she changed her tone. She altered her design, and offered for me to come to her house later that afternoon and she would dig up a peony for me, because they are too expensive at the garden center, but she thought I really should have one. Then, she instructed me to return to the garden center the next day to find options that would match it from the new shipment they were getting in later that afternoon. I told her that she was too kind and that wasn't necessary, but she insisted. She gave me some tips on how to get my plot ready for planting the flowers too.<br />
<br />
I bought the materials I needed to prepare the plot for the garden and when I arrived at home I got it ready for planting. Later that afternoon, I drove to her house (only 4 blocks from ours!) and she was ready for me. She dug up the peony (my favorite!!), as well as a lily, lambs ear, and dianthus for me! She gave me so much that I didn't even need to go back to the garden center the next day, and I had plenty to plant in our garden. She wanted to charge me $5, and I gave her $10 which was all the cash I had on me at the time, but I would have planned on given her more if I knew she was going to give me so many flowers! She kindly replied, "One day, you'll pass on the favor." And I will, that's for sure! Thank you Lisa for being so incredibly kind and helpful!<br />
<br />
I am dropping off the bars at her house this afternoon! Pictures of the patio garden will pop later, when it stops raining.<br />
<br />
<b><span style="font-size: large;">Special K Bars</span></b><br />
Adapted from <a href="http://www.browneyedbaker.com/2010/06/29/scotcheroos/">Brown Eyed Baker</a><br />
<br />
Yield: 1 13x9 pan<br />
Prep time: 15 minutes<br />
<br />
Ingredients:<br />
1 cup granulated sugar<br />
1 cup light corn syrup<br />
1 cup peanut butter<br />
6 cups Special K cereal<br />
1 cup chocolate chips<br />
1 cup butterscotch chips<br />
<br />
Directions:<br />
1. Grease a 13x9 inch pan, and set aside.<br />
2. Place sugar and corn syrup into a large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and the mixture begins to boil. Remove from heat.<br />
3. Stir in peanut butter until melted and combined.<br />
4. Place cereal into a large bowl, and pour the peanut butter mixture on top. Stir until well coated.<br />
5. Press the mixture into the prepared pan.<br />
6. Melt the chocolate and butterscotch chips together over a double boiler (or alternatively, in the microwave at 50% power in 30-second intervals). Spread evenly over cereal mixture. Let sit until firm (or refrigerate for a faster setting time).<br />
<br />
Enjoy!Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-15595312848377237142013-05-22T05:48:00.000-05:002013-05-22T05:48:18.888-05:00The Cleveland Orchestra at Spice Kitchen and Bar and The Happy DogBryan and I have lived in Cleveland for a year now! It is hard to believe how time flies! When considering where to rank Bryan's residency options, Cleveland was high on the list for many reasons. One major perk (that wasn't a deciding factor) was that Cleveland has one of the top orchestras in the country, if not the world. Since Bryan and I are both cellists and studied classical music in college, we knew that we would enjoy living in a city that values the arts and Cleveland has exceeded our expectations!<br />
<br />
In the year that we have lived here, we have enjoyed watching the <a href="http://www.clevelandorchestra.com/index.aspx">Cleveland Orchestra</a> play many concerts at <a href="http://www.clevelandorchestra.com/about/blossom-festival.aspx">Blossom</a>, their summer/outdoor locations and at Severance Hall, their indoor location. In order to reach out to new audiences, members of the orchestra are <a href="http://www.cleveland.com/musicdance/index.ssf/2013/03/cleveland_orchestra_announces_4.html">playing in small ensembles at local restaurants</a>, and last week we had the opportunity to attend a couple of these events!<br />
<br />
We started the evening out at <a href="http://spicekitchenandbar.com/">Spice Kitchen and Bar</a> (where we had dinner the previous weekend with our amazing friends, Rob and Sarah, who came to visit us!). The restaurant was packed with reservations and standing room only, and we had planned on getting a cocktail and watching from the bar. A bass quartet serenaded everyone and it was a great prelude to the evening!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8JmrCEGALyVHhsLbU3FMoDbezR363tvkqCJhkZB4OFVmI_NPegK_ZRGLsNUhCNHniFLIC1a_r7KLCRxkOb386dXhxyXPAjraG7ldXuVUll1jnz04NVjADhL3Yl0Bp0bI35ojS7JqB8Z3/s1600/IMG_0709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8JmrCEGALyVHhsLbU3FMoDbezR363tvkqCJhkZB4OFVmI_NPegK_ZRGLsNUhCNHniFLIC1a_r7KLCRxkOb386dXhxyXPAjraG7ldXuVUll1jnz04NVjADhL3Yl0Bp0bI35ojS7JqB8Z3/s320/IMG_0709.JPG" width="320" /></a></div>
<br />
Next, we walked across the street to <a href="http://www.happydogcleveland.com/">The Happy Dog</a>. This casual restaurant serves hot dogs with a multitude of topping choices that each person selects individually.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKr48FODZj1eiTG9VqxIhPVe-MIdfCv0X2QFCLKGnN_weLhnwPYOfY05p96apoGZBHUtSHNxYGnWMfq-sg3CHJKucE_47i4j-fLYaYMWwEcvaS-nprDPG9TICSx2Bfm6dW61yqj7Ujwsun/s1600/IMG_0714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKr48FODZj1eiTG9VqxIhPVe-MIdfCv0X2QFCLKGnN_weLhnwPYOfY05p96apoGZBHUtSHNxYGnWMfq-sg3CHJKucE_47i4j-fLYaYMWwEcvaS-nprDPG9TICSx2Bfm6dW61yqj7Ujwsun/s320/IMG_0714.JPG" width="240" /></a></div>
<br />
I had been wanting come here and try their famous hot dogs for a while, so I was excited to have the chance to see members of the orchestra play here as well! This restaurant was already getting pretty crowded when we arrived, but we ended up sharing a table with some nice ladies who had two spare spots. We had a pretty good view of the stage and enjoyed hearing the incredible musicians play quartets that we hadn't heard before. It was such a fun evening!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmMc_rb0v4mq17MIDMwQDBJvR_Wfbb6Gf0gShlCcacOp6I7TrWnaAP1XU7Qevjxppm0FZr95T3p08r_9RjKDukv_bK7oOqkYHEDVTw9DXma7iRY3Bj2089V0bubJdmYmgqHAHKO_g9nBk/s1600/IMG_0508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmMc_rb0v4mq17MIDMwQDBJvR_Wfbb6Gf0gShlCcacOp6I7TrWnaAP1XU7Qevjxppm0FZr95T3p08r_9RjKDukv_bK7oOqkYHEDVTw9DXma7iRY3Bj2089V0bubJdmYmgqHAHKO_g9nBk/s320/IMG_0508.JPG" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUK9HDDYWLhV8H2tkqWm6K1nshWSbQEWbp8m1xvrEVGsvETuO3VOh_GD7unEC0Pd8C04CVlOkbVT-4Xsjmb_KVgGqDNu9cHb7I4nmgznNoB1hMH7fYd4pMpyjollqm-KKhfbFJ378_fOh/s1600/IMG_0507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUK9HDDYWLhV8H2tkqWm6K1nshWSbQEWbp8m1xvrEVGsvETuO3VOh_GD7unEC0Pd8C04CVlOkbVT-4Xsjmb_KVgGqDNu9cHb7I4nmgznNoB1hMH7fYd4pMpyjollqm-KKhfbFJ378_fOh/s320/IMG_0507.JPG" width="320" /></a></div>
<br />
The BBC just released a story on the Cleveland Orchestra reaching out to new audiences, which you can watch <a href="http://www.bbc.co.uk/news/magazine-22617217">here</a>, and Bryan and I have a short appearance! It's too bad I was looking to the side. I really was intrigued by the musicians the entire time!Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-9241815166572484112013-05-13T10:37:00.002-05:002013-05-13T10:37:23.523-05:00The Hiatus is Over!That's right! I'm back!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVuLJ1QWNA_z4ZlwF5UopOH3BoylUSfWP2aa97NKVFwEIurWuCQQKb3BgXcpCcxv3-9Y_oQC-sgIim4D_88CUo7uTbxEZFaLukrVe0ac-PwWmCrpndgOt_ga9dAFdV7due4T_XDpefji2J/s1600/IMG_0662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVuLJ1QWNA_z4ZlwF5UopOH3BoylUSfWP2aa97NKVFwEIurWuCQQKb3BgXcpCcxv3-9Y_oQC-sgIim4D_88CUo7uTbxEZFaLukrVe0ac-PwWmCrpndgOt_ga9dAFdV7due4T_XDpefji2J/s320/IMG_0662.JPG" width="240" /></a></div>
<br />
The semester is over, and I am so happy! It was very busy and intense, but I'm happy to report that it went well. Dimitri is ready for me to come out and play!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxtnDHcOrQQG8fF3UrkQHFV4mmiyl02aMgqbhe35hRvfgHy9DV2T2suqupZDuRjiGhczgp8TR01-R1V1AK8S6oWSx0x58fkL0DGxFmiw0PdX2_vHzQEC8s9ZZzUzrsmrOBuDOxhkq59tP/s1600/IMG_0653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxtnDHcOrQQG8fF3UrkQHFV4mmiyl02aMgqbhe35hRvfgHy9DV2T2suqupZDuRjiGhczgp8TR01-R1V1AK8S6oWSx0x58fkL0DGxFmiw0PdX2_vHzQEC8s9ZZzUzrsmrOBuDOxhkq59tP/s320/IMG_0653.JPG" width="240" /></a></div>
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Now I have some catching up to do on the blog! Stay tuned for new recipes and possibly some throwback posts.Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-28259337220919471472013-02-13T22:54:00.002-06:002013-02-13T22:55:43.776-06:00HiatusAs some of you may have noticed, I have not been keeping up with the blog very well lately. I have a long list of items to write about, and I will someday soon. But, graduate school and my career have taken over my life. Dimitri says, "When will you stop studying and come play with me?!"<br />
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Grad school is sucking the life out of me this semester. Here's what I've been up to lately: attending lots of classes, studying, printing research articles, reading research articles, reading textbooks, reading reference books, grueling over Powerpoint lectures, studying for exams, writing papers, working on projects, working, not sleeping much, and not having a life at all - and I'm only just 4 weeks into the semester. That means I've had no time for grocery store runs, no time for errands, and no time for workouts. Oh, cooking? Seriously, no time for that. Oh, and let's add in the part-time job I have... wait, where is there time in the week for that??? Let's just say that I'm feeling a bit overwhelmed.<br />
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I am so incredibly thankful that I have an amazing husband who knows what it is like to be super busy too. Even though he is a resident and is working 80 hours a week, he's helping me out with simple things like going to the grocery store because we don't have any food in the fridge and helping clean the house. He's even cooked many of our recent meals because I simply don't have time! Don't worry, I've been documenting everything and it will pop up soon. If I didn't have 2 term papers to write, an exam to study for, and a couple projects to complete over Spring Break, I could fill you in then. But, blogging might actually have to wait until this semester is over.<br />
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This is just a short post to say, I'm sorry it's been a while, and it will probably be a while before you hear from me again. But, stay tuned, because I have some really great recipes to introduce you to and some fun things to catch you up on!<br />
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Until then, here's what my life will continue to look like:<br />
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At least reading and studying is more bearable with a snuggle kitty in my lap!Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-17217278238794665202013-01-05T20:14:00.002-06:002013-01-05T20:15:28.088-06:003rd Wedding Anniversary!!!<div class="separator" style="clear: both; text-align: center;">
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Bryan and I celebrated our 3rd wedding anniversary on January 2nd! I can't believe it's been three years already - the time has flown by! I am more in love with him every day and I am so excited to continue this life journey together. We celebrated by going to dinner at <a href="http://lolitarestaurant.com/">Lolita</a>, a Michael Symon restaurant here in Cleveland that we'd been wanting to try for a while! It was delicious!<br />
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Shown above is one of our first minutes as a married couple! At this very moment, we were listening to a choir of our closest friends, conducted by a great friend, sing <a href="http://ericwhitacre.com/music-catalog/satb-choral/this-marriage">This Marriage by Erik Whitacre</a>. Following that piece, another great friend played the <a href="http://www.youtube.com/watch?v=nL0YSCw5NRc">Sarabande from the 6th Bach Suite</a> on cello. Bryan and I both play the cello, and we met each other in the orchestra at St. Olaf College, so it was only fitting to have a cello piece be a big part of the ceremony. </div>
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Our wedding was simply amazing. Which is exactly how I would describe my wonderful relationship with Bryan!</div>
Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-60611699817219170292013-01-05T19:57:00.002-06:002013-01-05T19:57:31.254-06:00Turkey and Bean Chili<div class="separator" style="clear: both; text-align: center;">
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Bryan has this week off from work, and I'm on break from school, so it's been pretty lazy around here. I've been trying to put in a lot of work hours, and Bryan has been doing small house projects. In order to fuel our productive laziness, I had a craving for some chili! I don't have a go-to chili recipe and I like to try new types of chili when I have the opportunity. This recipe is simple and delicious, and I would definitely make it again!! I served the chili with cornbread muffins, which were a perfect match!</div>
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<b>Turkey and Bean Chili</b></div>
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Adapted from <a href="http://www.myrecipes.com/">My Recipes</a></div>
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<i>Ingredients</i></div>
<div>
1 cup chopped red onion</div>
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1/3 cup chopped and seeded poblano pepper (about 1)</div>
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1 tsp minced garlic</div>
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1 1/4 pounds ground turkey</div>
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1 tbsp chili powder</div>
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1 tbsp tomato paste</div>
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2 tsp dried oregano</div>
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1 tsp ground cumin</div>
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1/4 tsp salt</div>
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1/4 tsp black pepper</div>
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1 can (19 oz) cannellini beans, rinsed and drained</div>
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1 can (14.5 oz) diced tomatoes, undrained</div>
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1 can (14 oz) fat-free, lower-sodium chicken broth</div>
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<br /><i>Directions</i></div>
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Heat a large saucepan over medium heat. Add first 4 ingredients. Cook for 6 minutes or until turkey is done, stirring frequently to crumble.Stir in chili powder and the rest of the ingredients. Bring to a boil. Reduce heat, and simmer at least 10 minutes. Serve when ready. Enjoy!</div>
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Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-60138262332484475232013-01-05T19:23:00.000-06:002013-01-05T19:23:33.224-06:00Panini's!<div class="separator" style="clear: both; text-align: center;">
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One of the presents I got Bryan for Christmas was a panini press! He is known as the "sandwich man" in our house. He makes any sandwich an incredible sandwich! I wanted to give him something new for him to play with to create wonderful creations. We tried it out over the weekend, and it was a major success!<br />
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If you don't have a panini press, you can make hot sandwiches on the stove top (like you would for a grilled cheese) with a flat pan. We used to use our flat pancake pan and flip the sandwich halfway in between it's cooking. But as we wanted to start adding more ingredients, it became harder to flip the sandwiches. Hence, my idea for a panini press!<br />
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There is no specific recipe to this post. For our first try at our own panini, we kept it simple. We layered cooked chicken, bacon, avocado, onion, tomato, and mixed greens on top of delicious bakery bread. We put the sandwich on the press, and voila, the bread was toasted and the sandwich was warm and melty! It was a perfect simple dinner that took no time at all!<br />
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I'm sure we'll be doing more panini experiments in the near future and I'll keep you updated!Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-58169914511065834482012-12-22T10:12:00.000-06:002012-12-22T10:12:11.449-06:00Seared Scallops and Creamed Leeks<div class="separator" style="clear: both; text-align: center;">
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Last night Bryan and I celebrated our Christmas together at home since we will be traveling to Minnesota for the holidays! I absolutely love our early Christmas date nights that have sort of become our mini-tradition! We leisurely enjoyed a full menu of delicious food, <a href="http://www.runnerfoodie.com/2012/12/bourbon-bomber.html">a cocktail</a>, wine, music in the background, candles lit all around us, and presents!<br />
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On the appetizer menu: goat gouda and crab salad served with crackers, and veggie pot stickers served with 2 different dipping sauces of hot chili sauce and soy sauce.<br />
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On the dinner menu: seared scallops with creamed leeks, and roasted, seasoned sweet potatoes and onions (not pictured).<br />
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This fall, we ate at a restaurant and my entree was served with creamed leeks, which I had never had before and absolutely loved! Being an avid leek lover, I tried my best to find a recipe that could mimic what I ate at the restaurant so that I could make them at home. Finally, I had found a recipe that looked great, and I wanted to save it for a special night. Served with seared scallops, it was perfection!<br />
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Oh my gosh, the seared scallops were like buttah and the creamed leeks were insanely delicious. Paired together, it was the perfect bite and we could not stop raving at how good everything tasted! I think this dinner might have to become our traditional Christmas dinner!<br />
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I had never made seared scallops at home before, so I followed <a href="http://culinaryarts.about.com/od/fishseafood/ss/searseascallops.htm">this tutorial</a>, and they turned out perfectly!<br />
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<b>Creamed Leeks</b><br />
Adapted from <a href="http://www.epicurious.com/">Epicurious</a><br />
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Makes: 4 servings<br />
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<i>Ingredients</i><br />
3 1/2 lb leeks, root ends trimmed<br />
2 cups coarse fresh bread crumbs<br />
3/4 tsp salt<br />
3/8 tsp pepper<br />
3/4 stick (6 tbsp) unsalted butter<br />
1 cup heavy cream<br />
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<i>Directions</i><br />
Preheat oven to 450 degrees.<br />
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Cut each leek into an 8-inch length, measuring from root end, and halve lengthwise, then cut crosswise into roughly 1 1/2 inch pieces. Wash leeks thoroughly, and drain.<br />
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Cook bread crumbs with 1/4 tsp salt and 3/4 tsp pepper in 3 tbsp butter in a skillet over moderate heath, stirring until crisp and pale golden, 3-4 minutes. Remove from heat.<br />
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Cook leeks with remaining 1/2 tsp salt and 1/2 tsp pepper in remaining 3 tbsp butter in a large skillet over moderately low heat, stirring occasionally until tender, about 12 minutes.<br />
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Transfer leeks with a slotted spoon to an oven save dish. Pour cream slowly over leeks, then scatter bread crumbs on top. Bake until cream is bubbling and slightly thickened and crumbs are golden brown, about 15 minutes.<br />
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Serve and enjoy!Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-32485345497750523612012-12-19T19:36:00.001-06:002012-12-19T19:36:12.320-06:00Peanut Butter Kiss Cookies<div class="separator" style="clear: both; text-align: center;">
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Everyone knows of those awesome peanut butter cookies with the chocolate star or Hershey's kiss on top, right?? Okay, those are, by far, my favorite Christmas cookie! And I needed to find a recipe to make them this year! So, when my girlfriends and I got together to bake Christmas cookies this week, I definitely wanted to make these.<br />
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Unfortunately, I could not find those beloved little chocolate stars at 3 different grocery stores, including stores that sell bulk candy and chocolate! Major disappointment. Since I was on a time crunch, I decided to purchase some chocolate chunks because I knew they would do the trick since the purpose of the chocolate is just for the topping and flavor. While these cookies are not the prettiest cookies with cute little star on top, they were the best tasting cookie ever. They were the perfect consistency: thick, dense, chewy, and perfectly paired with a bit of chocolate on top. Heavenly.<br />
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<b>Peanut Butter Kiss Cookies</b><br />
Adapted from <a href="http://food.com/">Food.com</a><br />
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Makes 48 cookies<br />
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<i>Ingredients</i><br />
1/2 cup butter<br />
3/4 cup peanut butter<br />
1/3 cup sugar<br />
1/3 cup brown sugar<br />
1 egg<br />
2 tbsp milk<br />
1 tsp vanilla<br />
1 1/2 cups flour<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
48 Hershey's chocolate kisses, or chocolate stars<br />
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<i>Directions</i><br />
Preheat oven to 375 degrees.<br />
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In mixer, beat butter and peanut butter until well blended. Blend in sugars and beat until light and fluffy.<br />
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Add egg, milk, and vanilla. Beat well.<br />
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Stir together flour, baking soda and salt. Gradually mix into peanut butter mixture.<br />
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Shape dough into 1-inch balls.<br />
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Place on ungreased cookie sheet and bake 8-10 minutes or until lightly browned.<br />
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When removed from the oven, immediately place a kiss or star on top of the cookie and press down lightly.<br />
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Enjoy!Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-24463132236105832362012-12-19T19:19:00.001-06:002012-12-19T19:19:15.885-06:00Cream of Turkey and Wild Rice Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLw1dwcSm5pgn1PUVlMNI4AqGH89GEGenpDpnYTu3TutTzYSg8dQwNOlRyVGz47G-DDSGi4Q95a0_2zBkbmFMPHoRB_UDo3B2x39s_R3aQvTC7HY97hsS2gOsJliJY0y1ueKarVY8LAtg0/s1600/IMG_0286.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLw1dwcSm5pgn1PUVlMNI4AqGH89GEGenpDpnYTu3TutTzYSg8dQwNOlRyVGz47G-DDSGi4Q95a0_2zBkbmFMPHoRB_UDo3B2x39s_R3aQvTC7HY97hsS2gOsJliJY0y1ueKarVY8LAtg0/s320/IMG_0286.jpg" width="240" /></a></div>
<br />
Even though we hosted 10 people for Friendsgiving, and divvied up the leftovers, we still had a lot of leftover turkey! I was actually happy about this because I love my dad's turkey recipe. I had also been craving some soup, so I figured that it would go perfectly in a creamy wild rice soup!!<br />
<br />
Fun factoid that I learned this semester in my food science class: Wild rice is not actually rice. It's not a grain either. It's a seed of a reed-like water plant and contains twice the protein and has more B vitamins than regular rice.<br />
<br />
This soup far surpassed my expectations and was so good! If only I had leftover turkey year-round to make it!! I guess I'll have to use chicken until the next time we have a reason to make a large turkey!<br />
<br />
<b>Cream of Turkey and Wild Rice Soup</b><br />
Adapted from <a href="http://www.eatingwell.com/">Eating Well</a><br />
<br />
Makes: Approx. 4 servings<br />
Prep time: 35 minutes<br />
<br />
<i>Ingredients</i><br />
1 tbsp extra-virgin olive oil<br />
2 cups sliced mushrooms (about 4 ounces)<br />
3/4 cup chopped celery<br />
3/4 cup chopped carrots<br />
1/4 cup chopped shallots<br />
1/4 cup all-purpose flour<br />
1/4 tsp salt<br />
1/4 tsp freshly ground pepper<br />
4 cups reduced-sodium chicken broth<br />
1 cup quick-cooking or instant wild rice<br />
3 cups shredded cooked chicken or turkey (12 oz)<br />
1/2 cup reduced-fat sour cream<br />
2 tbsp chopped fresh parsley<br />
<br />
<i>Directions</i><br />
Heat oil in large saucepan over medium heat. Add mushrooms, celery, carrots, and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper, and cook, stirring, for 2 minutes.<br />
<br />
Add broth and bring to a boil. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5-7 minutes (unless you are using conventional wild rice, which will take 40-50 minutes to cook. Check the directions on the package). Stir in turkey (or chicken), sour cream, and parsley and cook until heated through, about 2 minutes more.<br />
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Serve and enjoy!<br />
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<br />Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-82914764102582373432012-12-19T19:03:00.003-06:002012-12-19T19:03:28.048-06:00Bourbon Bomber<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGka8wTDicP1yrPd_x9BrL4DlLz92P8-gIS80Rlrtnn2AxtBIOq3TnKcw9HqAvI6jPULr4QoVbsLLiK5GyGlGh-A1OkuaJBzyXHCdIu9clMGefHvRpy6BzecJ81n972QTPvSNM4Eb-P4jf/s1600/IMG_0278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGka8wTDicP1yrPd_x9BrL4DlLz92P8-gIS80Rlrtnn2AxtBIOq3TnKcw9HqAvI6jPULr4QoVbsLLiK5GyGlGh-A1OkuaJBzyXHCdIu9clMGefHvRpy6BzecJ81n972QTPvSNM4Eb-P4jf/s320/IMG_0278.JPG" width="320" /></a></div>
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As I mentioned, we hosted a Friendsgiving on Thanksgiving weekend. I wanted to have a signature cocktail that was suited for the holiday. I found this recipe and knew it would be perfect! This cocktail is perfect for the fall since it uses apple cider and incorporates other fall seasonings like ginger and nutmeg! I think it could actually work well for Christmas too, if any of you are looking for a cocktail recipe!<br />
<br />
<b>Bourbon Bomber</b><br />
Adapted from <a href="http://theboysclub.net/">The Boys Club</a><br />
<br />
<br />
Note: You can make this in one large pitcher, or you can make each drink one at a time. Ingredients and directions are listed for drinks made individually.<br />
<br />
<i>Ingredients</i><br />
Apple cider<br />
Bourbon<br />
Ice cubes<br />
Agave nectar<br />
All spice<br />
Lemon zest<br />
Nutmeg, grated<br />
Bitters<br />
Ginger, grated<br />
Rosemary sprigs for garnish (optional)<br />
<br />
<i>Directions</i><br />
Using a cocktail shaker, add a few ice cubes, 1//4 cup bourbon, 1/2 cup apple cider, 1/2 tbsp agave nectar, 1/2 tbsp all spice, 1/2 tsp lemon zest, 1/2 tsp grated nutmeg, and a pinch of grated ginger. Shake well.<br />
<br />
Using a strainer, strain the drink over an ice-filled rock glass. Top each drink with a drop (or two) of bitters and a rosemary sprig.Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-85519429973093655342012-12-19T18:54:00.002-06:002012-12-19T18:54:50.715-06:00Thanksgiving WeekendBryan found out the day before Thanksgiving that he would have Thursday off! We actually had plans to host a Friendsgiving that Friday and had nothing planned for Thursday! Since I was also on a mini-break from school, we discovered that we would have a whole day together that we could do whatever we wanted! YES!<br />
<br />
We slept in and made those <a href="http://www.runnerfoodie.com/2012/12/french-toast-blts.html">French Toast BLT's</a> for breakfast! We enjoyed multiple episodes of <a href="http://www.cbs.com/shows/how_i_met_your_mother/">How I Met Your Mother</a> on Netflix while we ate those delicious sandwiches and lounged on the couch.<br />
<br />
We took advantage of the lovely weather and went for a long bicycle ride in the afternoon! Ohio actually has great roads for biking!<br />
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It was an awesome day! (Oh yeah, did I mention that Bryan grew a mustache for <a href="http://us.movember.com/">Movember</a>?) So glad that's over!<br />
<br />
That Friday, we hosted a Friendsgiving! We had friends over who were also staying in Cleveland for the holiday. We made the turkey, appetizers, and a cocktail (post coming up) and everyone else brought sides. It was a success!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHSRnO4oyT6yDaOgsXFLmWwRm39elg1-4HBzQ1b27WjMhglId1sz7NI0FqdFp2nwFLFEnizksDRCnhexqK7DyW9kgtk3tw-q6IJPNhnlzHTf6q8mugC6J3rrw83u1kjn6cpDBKouv6-gH/s1600/IMG_0234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHSRnO4oyT6yDaOgsXFLmWwRm39elg1-4HBzQ1b27WjMhglId1sz7NI0FqdFp2nwFLFEnizksDRCnhexqK7DyW9kgtk3tw-q6IJPNhnlzHTf6q8mugC6J3rrw83u1kjn6cpDBKouv6-gH/s320/IMG_0234.jpg" width="240" /></a></div>
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Turkey prep! This is how surgeons make a turkey! It's from my dad's recipe - my favorite turkey of all time. Unfortunately, we got busy with hosting and forgot to take a picture of the final product. I guess you'll have to wait until we make it again!<br />
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Stay tuned for the festive cocktail recipe coming right up!Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-57636040620823452382012-12-19T18:43:00.001-06:002012-12-19T18:43:11.607-06:00Homemade Pizza Dough<div class="separator" style="clear: both; text-align: center;">
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<br />
Everyone loves pizza, right? But most people order in or eat frozen pizza. Some people will venture out and make a homemade crust from a box or package. Those days are over!<br />
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I was lucky enough to be given the best homemade pizza dough recipe in the world by a great friend! I finally had time to make it this fall and we totally loved it!! I can't wait to try this again! The best part about making your own pizza is you can pick your own toppings and put whatever you'd like on it! We decided to use mozzarella cheese, Brussels sprouts, and pancetta. Delicious!<br />
<br />
<b>Homemade Pizza Dough</b><br />
From My Friend Rachel!<br />
<br />
Prep time: 30 mins<br />
Total time: 1 1/2 hours, or overnight<br />
<br />
<i>Ingredients</i><br />
1 1/4 cups warm water<br />
1 package active dry yeast (scant 1 tbsp)<br />
a pinch of sugar<br />
3 cups all-purpose flour, plus more as needed<br />
1 tsp salt<br />
1 1/2 tbsp olive oil<br />
<br />
<i>Directions</i><br />
Put the flower, sugar, and yeast in a mixing bowl and pour the hot water in. Mix together and set aside until foamy, 20-30 mins.<br />
<br />
Lightly oil a clean bowl for the dough (should be fairly large).<br />
<br />
Stir in the salt and oil, then start mixing with the dough hook on your Kitchen Aid. Add more flour as needed. Let the dough hook do its magic until the dough is smooth an dshiny, and bounces back to the touch. You may want to knead it by hand. If you decide not to use the Kitchen Aid, knead for ~10 minutes.<br />
<br />
Put the dough in oiled bowl and cover with plastic wrap. Place in the fridge overnight. Alternately, let it rise for about an hour at room temperature.<br />
<br />
Divide into 2-3 pieces and make pizza! Bake as hot as you can get your oven, usually 10-15 minutes each. Enjoy!Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-12672299266159232202012-12-19T18:30:00.001-06:002012-12-20T09:31:10.255-06:00French Toast BLT's<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
Bryan is in the 1st of 6 years of his urology residency, as many of you know. This first year, he is a general surgery intern, which allows for him to learn the basics of surgery and managing patients. Being an intern, he works a lot. Like, a crazy amount - usually around 80 hour weeks. We try to maximize our time together because any chunk of time we have together is precious! Whenever we both have a morning free, which is very rare, I try to make a delicious breakfast because I absolutely love breakfast food. I ran across this recipe a long time ago, and I finally had a chance to make it for us over the Thanksgiving weekend!<br />
<div>
<br /></div>
<div>
French Toast BLT's - seriously, genius. Whoever thought of this idea was on top of their game. These little sandwiches were so amazing that I can't wait for another opportunity to make them! Since the holidays are coming up, maybe some of you will be inspired to create these fancy little BLT's to impress your guests!</div>
<div>
<br /></div>
<div>
<b>French Toast BLT's</b></div>
<div>
Adapted from <a href="http://eisforeat.blogspot.in/">E is for Eat</a></div>
<div>
<br /></div>
<div>
Makes: 4 sandwiches</div>
<div>
<br /></div>
<div>
<i>Ingredients</i></div>
<div>
4 slices brioche bread (or 8 baguette slices)</div>
<div>
2 large slices Applewood smoked bacon, cooked and cut in half</div>
<div>
4 eggs</div>
<div>
3/4 cup milk (or half and half)</div>
<div>
1/4 cup chopped green onions</div>
<div>
2 tbsp Parmesan cheese</div>
<div>
2 tbsp flour</div>
<div>
Fresh ground salt and pepper</div>
<div>
2-3 tbsp unsalted butter (optional)</div>
<div>
4 Roma tomatoes, sliced</div>
<div>
4 lettuce leaves</div>
<div>
<br /></div>
<div>
<i>Directions</i></div>
<div>
Cook the bacon until golden brown and crisp. Keep warm in microwave or oven until ready to serve.</div>
<div>
<br /></div>
<div>
While bacon cooks, whisk together eggs, cream, chives, parmesan, and flour. Season with salt and pepper. Lay bread in single layer in large shallow dish and coat with egg mixture. Soak 20-30 mins, turning once in the dish to allow for proper soaking.</div>
<div>
<br /></div>
<div>
Next, cook bread as you would cook French toast. We use a nonstick pan, so I don't use any butter or cooking spray. If you use a skillet, melt butter or use cooking spray to prevent sticking. Flip bread when the egg is brown and crisp. Keep cooked pieces warm in microwave or oven until ready to serve.</div>
<div>
<br /></div>
<div>
To assemble, layer tomato, lettuce, and bacon on a slice of French toast. Top with another slice or serve open faced. Another great addition that we thought of as we were devouring these babies would be to add sliced avocado if you like. Enjoy!</div>
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<br /></div>
Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-5512959433936080842012-12-19T18:15:00.002-06:002012-12-19T18:16:16.060-06:00Quinoa<div class="separator" style="clear: both; text-align: center;">
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A long while back, I posted a recipe for <a href="http://www.runnerfoodie.com/2011/09/quinoa-stuffed-bell-peppers.html">quinoa stuffed bell peppers</a>. This recipe has become a staple here at our house, since it is so quick, easy, healthy, cheap, and makes great leftovers. Now that I've made it a number of times, I've altered the recipe into a favorite. I thought it would be worthwhile to update the recipe on the ol' blog, since I actually reference the old post often!<br />
<br />
I basically make the bulk of the recipe the same way, but instead of baking the peppers as the original recipe instructs, the end result is much more delicious and beautiful if you grill the peppers! They only take a couple of minutes which cuts major time off the preparation. An alternative for those who don't have a grill or don't prefer to grill year-round as we do, you could also fire them on the gas oven for a minute or two (be careful if you do this!).<br />
<br />
Additionally, the quinoa makes great filling in a tortilla, topped with salsa! This is another version that we love to make for leftovers the next day when the bell peppers are gone. To be honest, the quinoa mixture is delicious on its own!<br />
<br />
This is a really great versatile recipe and I'd encourage anyone looking for something new to try to give this recipe a shot! Bryan requests it at least every other week!<br />
<br />
<b>Quinoa</b><br />
Original recipe adapted from <a href="http://sweetpeaskitchen.com/">Sweet Pea's Kitchen</a><br />
Second edition adapted from <a href="http://www.runnerfoodie.com/2011/09/quinoa-stuffed-bell-peppers.html">my own adaptation</a><br />
<br />
<i>Ingredients</i><br />
2 tbsp olive oil<br />
1 medium onion, chopped<br />
2 ribs celery, chopped<br />
1 tbsp ground cumin (I usually add more to taste)<br />
2 tsp garlic, minced<br />
1 8oz package mushrooms, sliced<br />
1 15 oz can diced tomatoes<br />
3/4 cup quinoa<br />
1 14.5 oz can low-sodium vegetable broth (or chicken broth)<br />
1 15 oz can black beans, rinsed and drained<br />
1/2 cup frozen corn (or one small can, drained)<br />
1 1/2 cups grated pepper jack cheese<br />
Salt and pepper to taste<br />
2-4 large bell peppers, halved lengthwise, ribs removed<br />
<br />
<i>Directions</i><br />
Heat oil in a large pan over medium heat. Add onion and celery and cook 5 minutes, or until soft. Add cumin and garlic and sauté 1 minute. Stir in mushrooms and tomatoes (with liquid). Cook 5 minutes.<br />
<br />
Stir in quinoa and vegetable broth. Cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Remove from heat and stir in black beans, corn, and 1 cup cheese. Season to taste with salt and pepper.<br />
<br />
Grill peppers for a couple of minutes - they will still be crunchy, but slightly cooked.<br />
<br />
Serve by stuffing quinoa mixture into peppers or in the center of a tortilla, burrito style. Top with remaining shredded cheese and salsa, or serve salsa on the side. Enjoy!Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-30875901818810200302012-12-19T18:00:00.000-06:002012-12-19T18:00:09.674-06:00One semester down, Two to go!!!<div class="separator" style="clear: both; text-align: center;">
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<br />
Exciting news! This girl is officially done with finals! My first semester of graduate school is complete! It was interesting, stimulating, invigorating, frustrating at times, but very enriching and rewarding. I'm so glad that I'm finally learning what I want to learn and working towards my dream career.<br />
<br />
Now that busy school life is over, I thought I'd have some free time on my hands. I was so wrong! There is so much to do! I've been busy with cooking, baking, hanging out with friends, cleaning, running errands, working a lot (since I cut back on hours during finals), and preparing for Christmas! At least it's fun busy!<br />
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So, you know what this means - blog post marathon comin' up! Stay tuned! Oh, and that pic of Dimitri is just to make you smile :)Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-57844666458378826272012-11-07T06:53:00.001-06:002012-11-07T06:53:57.702-06:00Lentil Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNz5VI7pJlVfPTlqxJ6MA02K4yrHC9Ya1u48S-6X4lboOoY9eOXe2zV53qYgeCBPof5t3jlKhhZiLr2DCAvojs_DdQneG-fMHFg82PKhjxKgZJE5d45pSMtgEix72NZ6hQqoHsPb6tl6Rq/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNz5VI7pJlVfPTlqxJ6MA02K4yrHC9Ya1u48S-6X4lboOoY9eOXe2zV53qYgeCBPof5t3jlKhhZiLr2DCAvojs_DdQneG-fMHFg82PKhjxKgZJE5d45pSMtgEix72NZ6hQqoHsPb6tl6Rq/s320/photo.JPG" width="240" /></a></div>
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It's time again for a quick update!<br />
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We survived last week's residual effects of Hurricane Sandy here in Ohio. We lost power for a few days and had to relocate to stay with friends who still had power. We were so thankful to have a place where we could bring Dimitri along with us, and that the storm damage wasn't as bad as it was on the east coast.<br />
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Last week was a crazy whirlwind of a week as we both tried to stay on top of things at work and in school.<br />
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When we got back, we had so many things to catch up on that neither of us had much time to cook. Finally, this week, I had some time to get to the grocery store to make a dish that I'd been craving! Do you ever crave a dish that you've never made before? I've had lentil curry quite a few times before, but I've never made it. Suddenly, it was time to learn. I found a great simple recipe and I'm happy to report that it was delicious! I probably ended up one-and-a-halfing the recipe, and it made a lot of leftovers that I'm happy about!! This is a great simple and comforting meal that I will surely be making again!<br />
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<b>Lentil Curry</b><br />
Adapted from <a href="http://www.marthastewart.com/">Martha Stewart</a><br />
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<i>Ingredients</i><br />
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1 tbsp olive oil<br />
1 medium onion, finely chopped<br />
2 tbsp curry powder (or more to taste)<br />
1 pound sweet potatoes, peeled and cut into 1 inch chunks<br />
1 head cauliflower (2 1/2 pounds), stemmed and separated into florets<br />
1 cup brown lentils, picked over, well rinsed, and drained<br />
2 cans (14.5 oz each) diced tomatoes with juice<br />
Salt and pepper<br />
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<i>Directions</i><br />
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1. In a nonstick Dutch oven (5-quart pot with tight-fitting lid), heat olive oil over medium heat. Add onion and cook, stirring frequently, until softened, about 7 minutes.<br />
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2. Add curry powder and cook, stirring constantly, 1 minute. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2 cups water; season with salt and pepper.<br />
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3. Bring mixture to a boil. Reduce heat to a simmer; cover, and cook until lentils and sweet potatoes are tender, about 30 minutes. Serve immediately. I served this dish on top of brown rice.Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-45163022133755177132012-10-25T17:47:00.000-05:002012-10-25T17:47:16.820-05:00Pumpkin Oatmeal Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FZQ0RhYW2X3x7hJ_rQB0RaPtI7hfls_Po20CMCoWTQ7mrLTJtYFlIgEbyQLMQdzvXLBkIeYVuCbifThfp5aROeeGmEsSs-q7hfIlqEGaq6LfB0v749DrooUW4mdzjRhXbQ4LHoY7rWkN/s1600/IMG_0080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FZQ0RhYW2X3x7hJ_rQB0RaPtI7hfls_Po20CMCoWTQ7mrLTJtYFlIgEbyQLMQdzvXLBkIeYVuCbifThfp5aROeeGmEsSs-q7hfIlqEGaq6LfB0v749DrooUW4mdzjRhXbQ4LHoY7rWkN/s320/IMG_0080.jpg" width="240" /></a></div>
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I've made pumpkin muffins before... usually I get the craving sometime in the fall when everything pumpkin is around! You can see my posts for <a href="http://www.runnerfoodie.com/2011/11/pumpkin-muffins.html">pumpkin muffins with a cinnamon and sugar toping</a> and <a href="http://www.runnerfoodie.com/2010/11/pumpkin-and-cream-cheese-muffins-with.html">pumpkin cream cheese muffins with pecan streusel</a>!!! They are both insanely delicious!<br />
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This fall, I was craving a pumpkin muffin that was more healthy. This may or may not have been prompted by my nutrition classes giving me a daily dose of nutrition and health!<br />
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Regardless, I went with my craving in search of a healthier pumpkin muffin. And I found a good one!! These muffins are super dense, thick and chewy, just like I like them! I also used whole wheat flour and oats for added fiber, and pumpkin and chia seeds for added protein! I like the extra crunch and texture in these muffins! Since they are loaded with fiber, they have some strong staying power, which is great for those days when I don't get home for lunch!<br />
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If you need to get in a healthy version of something with Halloween and Thanksgiving coming up, give these muffins a try! You won't feel guilty for eating a little extra batter while you're preparing them!!<br />
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<b>Pumpkin Oatmeal Muffins</b><br />
Adapted from <a href="http://www.pbfingers.com/">Peanut Butter Fingers</a><br />
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Makes 12 muffins<br />
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<i>Ingredients:</i><br />
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3/4 cup whole wheat flour<br />
3/4 cup all-purpose flour<br />
1 tsp baking soda<br />
1/2 tsp baking powder<br />
1 tsp cinnamon<br />
1 tsp pumpkin pie spice<br />
1 cup old fashioned oats<br />
1/3 cup brown sugar<br />
1/2 cup sugar<br />
1 egg<br />
1 cup canned pumpkin<br />
3/4 cup milk<br />
1/3 cup canola oil<br />
Optional mix-ins: nuts, chocolate chips, raisins. I added in pumpkin seeds and chia seeds.<br />
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<i>Directions:</i><br />
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1. Preheat oven to 400 degrees and line muffin pan with muffin cups, or spray with cooking spray.<br />
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2. Combine whole wheat flour through sugar in a large bowl and mix to evenly distribute ingredients.<br />
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3. In a separate bowl, mix egg, pumpkin, milk and canola oil<br />
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4. Pour pumpkin mixture into flour mixture and stir until batter is thick and fully mixed<br />
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5. Fold in optional mix-ins<br />
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6. Pour batter into muffin cups and bake for 18 minutes or until tops of the muffins bounce back when lightly touched<br />
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7. Cool and enjoy. You can top with cinnamon, butter, or pumpkin butter! I prefer them plain because they are delicious on their own!Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-14367937562007273012012-10-25T17:25:00.001-05:002012-10-25T17:25:35.584-05:00Lentil and Swiss Chard Risotto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjVzW8YPH46fILo45H8Dq77Zgdtyf40YJ-DEUeLLJRNu-DnEWl45j-3Uy3Y9eyxk3itAdYtQcOPuS74YScmoc4ZZltRfZ3SZCq1GGC_lllOrX0aev9o9tVplkPlO6SqFg_MsRAoYgEsY-/s1600/photo+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjVzW8YPH46fILo45H8Dq77Zgdtyf40YJ-DEUeLLJRNu-DnEWl45j-3Uy3Y9eyxk3itAdYtQcOPuS74YScmoc4ZZltRfZ3SZCq1GGC_lllOrX0aev9o9tVplkPlO6SqFg_MsRAoYgEsY-/s320/photo+1.jpg" width="240" /></a></div>
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Since I had time to cook a nice meal over Fall Break, and I had a craving for lentils, I decided a good risotto would do the trick! I found <a href="http://www.marthastewart.com/355364/french-lentil-and-swiss-chard-risotto">this recipe by Martha Stewart</a>, and simplified the process a bit. It was delicious and we had tons of leftovers! I will be making it again for sure!<br />
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<b>Lentil and Swiss Chard Risotto</b><br />
Adapted from <a href="http://www.marthastewart.com/">Martha Stewart</a><br />
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<i>Ingredients:</i><br />
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1 bay leaf<br />
fresh thyme sprigs<br />
1 cup green lentils<br />
1 large bunch Swiss chard<br />
3 large leeks, white and light-green parts only, cut into small semicircles<br />
4 cups chicken broth (vegetable broth can be used as well)<br />
1 tbsp olive oil<br />
1 cup chopped onion<br />
2 1/2 tsp minced garlic<br />
1 1/4 cup Arborio rice<br />
1/2 cup dry white wine<br />
1 tsp salt<br />
1 tsp pepper<br />
1/4 cup shredded Parmesan cheese<br />
1/3 cup finely chopped radicchio, for garnish<br />
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<i>Directions:</i><br />
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1. In a medium saucepan, combine 2 cups water, bay leaf, and thyme sprigs and bring to a boil. Simmer for a few minutes. Add lentils, reduce heat to low, and simmer until tender, 20-30 minutes. Drain lentils and discard bay leaf and thyme.<br />
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2. Meanwhile, wash the Swiss chard and chop into 2 inch pieces. Discard the larger stems. Cook in a large skillet, tossing constantly, until just wilted, about 3 minutes. Set aside.<br />
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3. In the large skillet, heat olive oil and add leeks, onions, and garlic and cook stirring frequently until softened, about 5 minutes. Add rice and continue stirring until the edges of the rice are translucent, about 3 minutes. Add wine and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.<br />
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4. Raise the heat to medium high, add salt and pepper. Gradually add chicken broth until it is all absorbed by the rice, stirring constantly, until rice is creamy, about 15-20 minutes.<br />
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5. Turn the heat to low, and stir in the lentils, Swiss chard, and Parmesan. Adjust the seasoning with salt and pepper, if necessary. Divide risotto among serving dishes and serve immediately.<br />
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6. We also added an over easy egg on top of our risotto, as per another risotto recipe, and it was delicious! Feel free to enjoy the dish either way!Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-62384789970143275182012-10-25T17:01:00.003-05:002012-10-25T17:01:50.645-05:00Back to Running! (with tendonitis)...<div class="separator" style="clear: both; text-align: center;">
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Yes, the name of my blog is Runner Foodie. You'd think I'd post more about running, right? Well, do you remember <a href="http://www.runnerfoodie.com/2011/09/drs-orders.html">last year</a>, when I had <a href="http://www.runnerfoodie.com/2011/10/injury-update.html">all sorts of running struggles</a>? Well, let's just say that after a long year of trying to recover, I'm still sort of injured.<div>
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My ankle has been so sore the past year whenever I ran as little as 2-3 miles. My frustration about not getting a good workout drove me to try the Insanity program (which I loved!) and I completed 2 cycles of it. I felt like my ankle got stronger by doing some cross training, so that's when I decided to go to the doctor and try to run again.</div>
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I went to a doctor this fall, and said that I have residual tendonitis from my injury last year that hasn't healed. She hooked me up with some cool orthotics to wear in my running shoes. They've really been helping my ankle feel better when I run, so I've been able to increase my distance to 5 miles! This is HUGE. It's so nice to get a good run in, now that school has started up and I'm more busy with less time to devote to a workout.</div>
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However, after a couple of months running 5 miles at a time, my ankle is still getting pretty sore towards the end of a run. I think it's time to go back to the doctor and get something figured out about this ankle of mine. I don't want to be injured for life! Meanwhile, I'm pretty sure I'm not injuring it further, and I'll continue to run and write about it!</div>
Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-25104855778758395352012-10-25T16:38:00.003-05:002012-10-25T16:38:56.917-05:00Midterms/Fall BreakI successfully made it though my first midterms week of graduate school last week! I'm happy to report that the tests went well!! Dimitri helped me study:<br />
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A lot!<br />
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Our Fall Break was last weekend and was just a short 4 day weekend, but I really needed it! Bryan had to work 3 of the 4 days I was off (late nights too!), so I had plenty of time to myself, which is nice sometimes. I didn't do any schoolwork! I used my time to finish the Stephen King novel I was reading, <a href="http://www.amazon.com/11-22-63-A-Novel/dp/1451627289">11/22/63</a> (it was really good, if anyone is looking for a long read!!), sleep, work for my job, run, bake, and cook!! Yes, you'll see some upcoming posts regarding some of these activities!<br />
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Bring on the rest of the semester!Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.comtag:blogger.com,1999:blog-2390147341012804577.post-44424153955247886542012-10-03T06:23:00.000-05:002012-10-03T06:23:22.016-05:00Pumpkin Bread<div class="separator" style="clear: both; text-align: center;">
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You know it's officially fall when everything includes pumpkin!! Last weekend I had a craving for pumpkin bread, and I also needed to do some baking for birthday gifts and thank you gifts to friends :)<br />
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To my surprise, when I went to search through my recipes, I didn't have a pumpkin bread recipe yet, and I'm so glad I found this one. It's delicious, moist, and flavorful! Next time, I will decrease the sugar amount a bit because it was a little too sweet for me. I also added walnuts and pecans (1/2 and 1/2) which was a great idea to add a variety of crunch! Topped with a thin layer of butter, these pumpkin bread slices were the perfect fall snack!<br />
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<b>Pumpkin Bread</b><br />
Adapted from <a href="http://www.browneyedbaker.com/">Brown Eyed Baker</a><br />
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Yields: 2 8x4 loaves<br />
Prep time: 10 minutes<br />
Cook time: 1 hour 15 minutes<br />
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Ingredients:<br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #222222; line-height: 18px;">3-1/3 cups all-purpose flour</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">½ teaspoon baking powder</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">2 teaspoons baking soda</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1½ teaspoons salt</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1 teaspoon nutmeg</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1 cup vegetable oil</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">2-2/3 cups granulated sugar</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">4 eggs</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">2 cups (15 ounces) canned </span><span class="il" style="background-color: white; color: #222222; line-height: 18px;">pumpkin</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">2/3 cup water</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1 teaspoons vanilla extract</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1 cup chopped pecans or walnuts (I used half a cup of each)</span></span><br />
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Directions:<br />
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<span style="font-family: Times, Times New Roman, serif;">1. Preheat oven to 350 degrees F. Lightly grease two 8½x4½-inch loaf pans.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2. In a medium bowl whisk together the flour, baking powder, baking soda, salt and nutmeg; set aside.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">3. In a large bowl, whisk together the vegetable oil and sugar until combined. Add the eggs, </span><span class="il" style="background-color: white;">pumpkin</span><span style="background-color: white;">, water and vanilla and whisk until thoroughly combined and smooth. Add the dry ingredients and mix gently until combined. Using a large spoon or spatula, stir in the nuts.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;">4. Divide the batter evenly between the two pans and bake for 60 to 80 minutes, or until a thin knife inserted into the center comes out clean.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">5. Remove the </span><span class="il" style="background-color: white;">bread</span><span style="background-color: white;"> from the oven and place the pans on a cooling rack. Once the </span><span class="il" style="background-color: white;">breads</span><span style="background-color: white;"> are completely cool, turn out of the pans. You can serve immediately or, for even better flavor and moistness, wrap the loaves in plastic wrap and store at room temperature overnight. </span></span></div>
Suzihttp://www.blogger.com/profile/00853014215539312962noreply@blogger.com