tag:blogger.com,1999:blog-71762357503823604682024-03-21T09:00:07.571-07:00Twentysomething and the CityAlexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-7176235750382360468.post-37539919254647167572013-06-24T07:36:00.000-07:002014-01-03T09:54:03.328-08:00Dim Sum NYC<h3>
<span style="color: #c27ba0;">Big Apple Bites</span></h3>
You don't need to go far to find good Chinese food in New York City. I am a big fan of dim sum and thought it would be a great idea to compare a more traditional dim sum restaurant (<a href="http://nomwah.com/#" target="_blank">Nom Wah Tea Parlor</a>) to a modern and "trendy" one (<a href="http://redfarmnyc.com/" target="_blank">RedFarm</a>). Let's start with <b>Nom Wah Tea Parlor</b> in the heart of Chinatown...<br />
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Food was flying out of the Nom Wah kitchen at lightening speed and the menu was a mile long. The only one who could understand the menu was Leo, so he was our designated "orderer" and he did a great job...</div>
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We tried everything from the <b>House Special Roasted Pork Buns</b> to <b>Sticky Rice in Lotus Leaf </b>and <b>Fried Chicken Feet</b>. The soup dumplings were my favorite.</div>
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Next up, <b>RedFarm</b>...amazing. There's a lot of hype around this new modern Chinese restaurant. Some of the reviews on yelp were harsh so we didn't know what to expect. Let me just say that RedFarm was nothing but <i><b>delicious</b></i>. <b>NOTE:</b> They do not take reservations so what you should do is call when you are in the neighborhood (West Village), put your name in over the phone, go get a drink nearby, then RedFarm will call you when your table is ready! Onto the food and drink (we shared everything and each bite was heavenly)...</div>
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<b>Le Club Hot (left) & Shiso Cucumber Martini (right)</b></div>
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<i>Infused jalapeno tequila, lime, agave, jalapeno, and mint & Gin, shiso, cucumber, lemon, and agave</i></div>
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<b>Avocado and Mango Summer Roll</b></div>
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<i>On top of guacamole - an interesting but shockingly delicious combination</i></div>
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<b>RedFarm 'Pac Man' Shrimp Dumplings</b></div>
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<i>From left to right: lobster, mushroom/leek, blue crab, and shrimp dumpling</i></div>
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<b>Kat'z Pastrami Egg Roll</b></div>
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<i>Nothing short of perfect</i></div>
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<b>Pork and Crab Soup Dumplings</b></div>
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<i>Get in my belly</i></div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-5989765198984992972013-06-19T12:16:00.002-07:002013-06-19T12:29:29.061-07:00Roasted Corn with Manchego and Lime<h3>
<span style="color: #c27ba0;">Savory Eats</span></h3>
Fresh corn...yum. There's one unavoidable downside to eating corn-on-the-cob: it gets stuck in your teeth...and by your teeth, I mean every damn tooth. That being said, there's nothing better than a sweet and buttery ear of corn at a summer BBQ. The following recipe is an adaptation of <a href="http://20somethingandthecity.blogspot.com/2012/10/cafe-habanas-grilled-corn-on-cob.html" target="_blank">Cafe Habana's</a> <strike> crack-on-the-cob </strike>...I mean, Mexican-style corn. This <b>Roasted Corn with Manchego and Lime</b> is Jean-Georges Vongerichten's recipe and therefore, it's perfect. You'll never eat plain corn again...<br />
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<b>Recipe from <a href="http://www.bonappetit.com/recipes/2011/08/roasted-corn-with-manchego-and-lime" target="_blank">Bon Appetit</a> (<a href="http://healthymoderation.com/tag/roasted-corn/" target="_blank">picture</a>)</b></div>
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<b>Ingredients:</b></div>
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*Makes 6-8 sides</div>
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<li>6 ears of sweet yellow corn, unhusked</li>
<li>2 tablespoons olive oil</li>
<li>2 tablespoons unsalted butter</li>
<li>1 jalapeno, seeded and finely diced</li>
<li>1/2 teaspoon crushed red pepper flakes (I omitted this to avoid being too spicy for my liking)</li>
<li>1 lime, cut into 4 wedges</li>
<li>1 cup Manchego cheese, finely grated</li>
<li>1/4 cup chives, thinly sliced</li>
<li>2 teaspoons lime zest, finely grated</li>
<li>Salt and pepper</li>
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<b>Recipe:</b></div>
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1. Preheat the oven to 450F. Roast the unhusked corn on a baking sheet, turning occasionally, until heated through and crisp, roughly 15 minutes. Let the corn cool then shuck the corn and cut the kernels from the cob:</div>
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2. Heat the oil in a skillet over high heat. Add corn kernels and saute until heated through and lightly browned, 3-5 minutes. Add butter and stir until melted. Season to taste with salt and pepper:</div>
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3. Transfer the corn to a dish. Sprinkle your chopped jalapeno on top (this is when you'll add the red pepper flakes, but I omitted them). Squeeze lime wedges over the corn, sprinkle with grated cheese, chives, and lime zest. Serve while hot alongside a delicious dinner!</div>
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<a href="http://healthymoderation.com/tag/roasted-corn/" target="_blank"><b>Yum Yum Yum</b></a></div>
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<b>Recipe to print:</b><br />
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<ol>
<li>Preheat the oven to 450F. Roast the unhusked corn on a baking sheet, turning occasionally, until heated through and crisp, roughly 15 minutes. Let the corn cool then shuck the corn and cut the kernels from the cob.</li>
<li>Heat the oil in a skillet over high heat. Add corn kernels and saute until heated through and lightly browned, 3-5 minutes. Add butter and stir until melted. Season to taste with salt and pepper.</li>
<li>Transfer the corn to a dish. Sprinkle your chopped jalapeno on top (this is when you'll add the red pepper flakes, but I omitted them). Squeeze lime wedges over the corn, sprinkle with grated cheese, chives, and lime zest. Serve while hot alongside a delicious dinner!</li>
</ol>
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<b>NOTE:</b> To healthify this dish, just use half the amount of oil and half the amount of butter (this will take the calories from 173/serving to 130/serving). You could also reduce the amount of cheese, but I wholeheartedly discourage that.</div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-41764397984213895792013-06-17T08:08:00.002-07:002013-06-17T08:28:21.731-07:00Superb NYC Restaurants (with price tags to match)<h3>
<span style="color: #c27ba0;">Big Apple Bites</span></h3>
This year, I have done my best to seek out New York City's cheap eats and hidden gems. But, considering NYC is the capital of fine dining and trendy, expensive restaurants, I had to indulge a bit (at the expense of my bank account). I've already told you about <a href="http://20somethingandthecity.blogspot.com/2013/05/bohemian-nyc-best-restaurant-of-all-time.html" target="_blank">Bohemian</a>, <a href="http://20somethingandthecity.blogspot.com/2013/03/la-esquina-brasserie-nyc.html" target="_blank">La Esquina</a>, <a href="http://20somethingandthecity.blogspot.com/2013/02/aquavit-restaurant.html" target="_blank">Aquavit</a>, and <a href="http://20somethingandthecity.blogspot.com/2013/01/catch-seafood-with-lasting-impression.html" target="_blank">Catch</a>, but stay tuned for two more <i><b>amazing </b></i>restaurants with price tags to match...<br />
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<span style="color: #e06666; font-size: x-large;"><b>Sushi Yasuda</b></span></div>
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<b><a href="http://www.eatbigapple.com/english/2009/09/17/sushi-yasuda-review-you-can-pay-more-you-cant-get-better/" target="_blank">204 East 43rd Street</a></b></div>
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<a href="http://www.sushiyasuda.com/" target="_blank">Sushi Yasuda</a> has the best sushi in New York City, end of story. The fish is melt-in-your-mouth delicious. In fact, I have never tasted anything like it. Word has it, this omakase sushi joint is the closest thing to <a href="http://en.wikipedia.org/wiki/Sukiyabashi_Jiro" target="_blank">Jiro's</a> outside of Japan. Two points to considering before going to Sushi Yasuda: (1) have an open mind and just eat what the chef gives you, and (2) your bank account will take a hit after this meal - but, it's worth it.</div>
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<b><a href="http://tracyfearless.com/tag/joel-robuchon/" target="_blank">The sushi masters</a></b></div>
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<b><a href="http://www.jandjeat.com/2010_12_01_archive.html" target="_blank">Omakase: "I'll leave it to you."</a></b></div>
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<span style="color: #0b5394; font-size: x-large;"><b>Estiatorio Milos</b></span></div>
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<b><a href="http://milos.ca/restaurants/new-york/new-york-photos" target="_blank">125 West 55th Street</a></b></div>
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Another fantastic restaurant: <a href="http://milos.ca/restaurants/new-york" target="_blank">Milos NYC</a>...Greek food that is so good it rivals a few meals I had in Santorini and Mykonos. The fish is off-the-boat fresh, in fact, you pick your own whole fish from the Milos Fish Market in the back of the restaurant. Not only is the food unbelievable, but the decor is refreshing and summery as if you flew to Greece for the night.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtg_7wKTbZXw_XtycMKTE0y2x-6LMPKsMFeOvvgCyNMOdqOlwuE4jnnvcxVfALhGjrT6EANS1f0UtPqcRP_bembWJqs4Z-17w82DpYIcjdaZUicXsPRYtW9_Is4TD4g3xjDQyT5JpNbXS3/s1600/Estiatorio-Milos-Octopus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtg_7wKTbZXw_XtycMKTE0y2x-6LMPKsMFeOvvgCyNMOdqOlwuE4jnnvcxVfALhGjrT6EANS1f0UtPqcRP_bembWJqs4Z-17w82DpYIcjdaZUicXsPRYtW9_Is4TD4g3xjDQyT5JpNbXS3/s640/Estiatorio-Milos-Octopus.jpg" width="640" /></a></div>
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<b><a href="http://www.almancini.net/a-feast-at-estiatorio-milos.html" target="_blank">Octopus</a></b></div>
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<i>sashimi quality, charcoal broiled</i></div>
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<b><a href="http://www.almancini.net/a-feast-at-estiatorio-milos.html" target="_blank">Grilled Lavraki</a></b></div>
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<i> simply prepared with olive oil and capers</i></div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com1tag:blogger.com,1999:blog-7176235750382360468.post-78465376172947876612013-06-14T08:26:00.001-07:002013-06-14T11:42:42.182-07:00Dark Chocolate Cherry Heart Smart Cookies<h3>
<span style="color: #c27ba0;">Sweet Treats</span></h3>
<b>Happy (early) Father's Day</b> to the most incredible dad in the universe...<br />
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To properly show my appreciation for everything this amazing man has done for me, I did what I do best...<b>BAKE!</b> My dad is <u>obsessed</u> with dark chocolate. Yes, he is a member of the chocolate of the month club. Now that you all know how to get on my dad's good side, here is a recipe I know he will love...<br />
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<b>Dark Chocolate Cherry Heart Smart Cookies (<a href="http://www.10thkitchen.com/2012/01/tart-cherry-and-dark-chocolate-oatmeal-cookies/" target="_blank">picture</a>)</b></div>
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Sorry for ruining the surprise, Dad, but there is a batch of these delicious (and healthy) cookies in the mail as we speak!</div>
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<b>Ingredients:</b></div>
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*recipe from <a href="http://www.myrecipes.com/recipe/chocolate-cherry-heart-smart-cookies-10000001949710/" target="_blank">Cooking Light</a> magazine</div>
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**makes about 25 cookies at 100 calories/cookie!</div>
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<ul>
<li>1/3 cup flour</li>
<li>1/3 cup whole-wheat flour</li>
<li>1 & 1/2 cups old-fashioned rolled oats</li>
<li>1 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>6 Tbs unsalted butter</li>
<li>3/4 cup packed light brown sugar</li>
<li>1 cup dried cherries</li>
<li>1 teaspoon vanilla extract</li>
<li>1 large egg, lightly beaten</li>
<li>4 ounces dark chocolate, chopped (I used a Ghirardelli 70% chocolate bar)</li>
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<b>Recipe:</b><br />
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1. Preheat the oven to 350F.<br />
2. Spoon flours into measuring cups, level with a knife, and combine the flours. Add the oats, baking soda, and salt. Stir with a whisk:</div>
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3. Melt the butter in small saucepan over low heat. Remove from heat and add the brown sugar. Stir until smooth then add the sugar mixture into the flour mixture:</div>
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4. Beat with a mixer at medium speed until well blended:</div>
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5. Add the cherries, vanilla, and egg. Beat until combined:</div>
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6. Fold in the chocolate. Drop the dough by tablespoonfuls onto a greased baking sheet:</div>
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<div style="text-align: left;">
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7. Bake at 350F for 11-12 minutes. Cool the cookies on the pan for a few minutes until almost firm. Move the cookies onto wire racks and let cool. Serve with some milk and enjoy!</div>
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<div style="text-align: center;">
<b>All wrapped up and ready to send to Dad!</b></div>
<div style="text-align: left;">
<br /></div>
<b>Recipe to print:</b><br />
<div>
<ol>
<li>Preheat the oven to 350F.</li>
<li>Spoon flours into measuring cups, level with a knife, and combine the flours. Add the oats, baking soda, and salt. Stir with a whisk.</li>
<li>Melt the butter in small saucepan over low heat. Remove from heat and add the brown sugar. Stir until smooth.</li>
<li>Add the sugar mixture to the flour mixture. Beat with a mixer at medium speed until well blended.</li>
<li>Add the cherries, vanilla, and egg. Beat until combined.</li>
<li>Fold in the chocolate. Drop the dough by tablespoonfuls 2 inches apart onto a greased baking sheet.</li>
<li>Bake at 350F for 11-12 minutes. Cool the cookies on the pan for a few minutes until almost firm. Move the cookies onto wire racks and let cool. Serve with some milk and enjoy!</li>
</ol>
</div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-67430544481850637832013-06-12T07:23:00.003-07:002013-06-12T07:35:26.662-07:00Pea & Pesto Pasta Salad<h3>
<span style="color: #c27ba0; font-family: inherit;">Savory Eats</span></h3>
This was my first time making homemade pesto...and it was a huge success. In my opinion, pre-made pesto is a tad too oily and quite caloric. This pesto is light, flavorful, and fantastic on pasta or spaghetti squash.<br />
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<div style="text-align: center;">
<b>If you're craving pasta salad (left) or a lighter spaghetti squash dish (right), this pesto is <i>perfect.</i></b></div>
<div style="text-align: left;">
<b><i><br /></i></b></div>
<div style="text-align: left;">
Without further ado, here is the ultimate summer pasta salad...<br />
<br /></div>
<div style="text-align: left;">
<b>Ingredients:</b><br />
*Recipe from <a href="http://honestlyyum.com/3800/pesto-pea-pasta-salad/" target="_blank">HonestlyYUM</a></div>
<div style="text-align: left;">
</div>
<ul>
<li>1 lb of pasta of your choice (recommended: orchiette or riccioli)</li>
<ul>
<li>or substitute pasta with 1 medium size spaghetti squash (healthy substitute)</li>
</ul>
<li>1 cup basil, packed</li>
<li>1/2 cup spinach, packed</li>
<li>1 Tbs toasted pine nuts</li>
<li>1 clove garlic</li>
<li>1/4 cup olive oil</li>
<li>2 cups fresh peas, shelled</li>
<li>1 cup steamed broccoli, cut into bite-size pieces</li>
<li>1 cup steamed asparagus, cut into bite-size pieces</li>
<li>Handful of torn mint and dill</li>
<li>3/4 cup crumbled feta (French or Greek, French is milder)</li>
<li>Sea salt and pepper to taste</li>
</ul>
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<div>
<br /></div>
<b>Recipe:</b><br />
<div style="text-align: left;">
1. Cook the pasta according to the directions on the box. If using spaghetti squash, steam or roast the squash and fork out the flesh into squash strands.</div>
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<div style="text-align: left;">
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2. Drain the pasta and spread it into an even layer on a baking sheet and drizzle with olive oil to prevent the pasta from sticking together (if using spaghetti squash, set it aside until pesto is finished). Allow the pasta to cool completely:</div>
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3. To prep the peas, prepare a bowl of cold water with ice. Cook the peas in boiling water for 10 minutes then drain the peas and place them in the ice water for several minutes, then drain again:</div>
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4. To prepare the pesto, place the garlic clove in a food processor and mince. Add the spinach, basil, and toasted pine nuts, and pulse several times. Stream in the olive oil until it blends into smooth pesto:</div>
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<div style="text-align: left;">
5. Toss the pesto with the pasta (or spaghetti squash). Add the peas, broccoli, asparagus, torn dill, torn mint, and feta. Mix and enjoy!</div>
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<span style="color: #38761d; font-size: x-large;"><b>Pea & Pesto Pasta Salad</b></span></div>
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<b style="color: #38761d;"><span style="font-size: x-large;">Pea & Pesto Spaghetti Squash</span></b></div>
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<b style="color: #38761d;"><span style="font-size: x-large;"><br /></span></b>
<b>Recipe to print:</b><br />
<div>
<ol>
<li>Cook the pasta according to the directions on the box. If using spaghetti squash, steam or roast the squash and fork out the flesh into squash strands.</li>
<li>Drain the pasta and spread it into an even layer on a baking sheet and drizzle with olive oil to prevent the pasta from sticking together (if using spaghetti squash, set it aside until pesto is finished). Allow the pasta to cool completely.</li>
<li>To prep the peas, prepare a bowl of cold water with ice. Cook the peas in boiling water for 10 minutes then drain the peas and place them in the ice water for several minutes, then drain again.</li>
<li>To prepare the pesto, place the garlic clove in a food processor and mince. Add the spinach, basil, and toasted pine nuts, and pulse several times. Stream in the olive oil until it blends into smooth pesto.</li>
<li>Toss the pesto with the pasta (or spaghetti squash). Add the peas, broccoli, asparagus, torn dill, torn mint, and feta. Mix and enjoy!</li>
</ol>
</div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com2tag:blogger.com,1999:blog-7176235750382360468.post-78416767365218335992013-06-07T07:25:00.002-07:002014-01-03T08:22:30.872-08:00Light Lemon Poppy Seed Cake<h3>
<span style="color: #c27ba0;">Sweet Treats</span></h3>
A few of my <a href="http://20somethingandthecity.blogspot.com/">Twentysomething and the City</a> followers requested a light dessert recipe for the summer. You ask, I deliver. Ever since I was a kid, I've had a love affair with glazed lemon poppy seed muffins (<a href="http://www.gelsons.com/table/cookbook/recipes/breakfastmuffins.asp" target="_blank">Gelson's</a> muffin tops to be more specific)...<br />
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<b>Whoever invented the muffin top is a genius.</b></div>
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...so when I stumbled upon this heavenly Lemon Poppy Seed Cake <a href="http://alwayswithbutter.blogspot.jp/2011/07/lemon-poppy-seed-cake-with-lemon-cream.html" target="_blank">recipe</a>, I nearly fainted. After baking this amazing, light, and "sweet-but-not-too-sweet" cake, I ate it for breakfast and dessert.</div>
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<b>Ingredients:</b></div>
<div style="text-align: left;">
*I <b><i>halved</i></b> the following recipe to make 1, 9-inch round cake</div>
<div style="text-align: left;">
**8 servings, 250 calories/serving</div>
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<ul>
<li><b><i>Cake</i></b></li>
<ul>
<li>3 cups cake flour (I used all-purpose flour and it turned out great)</li>
<li>1 & 3/4 cups sugar</li>
<li>4 & 1/2 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>1/3 cup poppy seeds</li>
<li>2 sticks unsalted butter, softened</li>
<li>Zest of 1 large lemon</li>
<li>1 & 1/4 cups reduced fat buttermilk</li>
<li>5 egg whites</li>
</ul>
<li><b><i>Lemon Glaze</i></b></li>
<ul>
<li>1/3 cup water</li>
<li>Juice of 1 large lemon</li>
<li>1/4 cup sugar</li>
</ul>
</ul>
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<b>Recipe:</b></div>
<div>
1. Preheat the oven to 350F. Butter and flour your cake pan(s).</div>
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2. Combine flour, sugar, baking powder, salt, lemon zest, and poppy seeds in a mixing bowl:</div>
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3. Add butter and <i>most</i> of the buttermilk (set aside a few tablespoons of buttermilk). Mix until fully incorporated by beating for 1-2 minutes:</div>
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4. In a separate bowl, whisk remaining buttermilk with the egg whites. Gradually pour this egg mixture into the batter and mix until combined. Pour the batter into your baking pan(s) and bake for roughly 25 minutes (do not overbake - immediately remove from the oven when inserted knife comes out clean):</div>
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5. While cake cools, mix the water, lemon juice, and sugar in a small saucepan. Bring to a boil, continue to boil, then reduce down until the glaze appears to thicken up and reduce in volume:</div>
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6. Brush the hot syrup over the cake and let it cool completely before serving. The cake will last (in an airtight container) for a few days and is even tastier once the syrup fully soaks into the cake! Enjoy!</div>
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This cake is essentially Angel Food Cake (my favorite, yum) with poppy seeds and a hint of lemon flavor. It is moist, fluffy, and to die for. I know this is extremely hard to believe, but if you halve the recipe and make one single-layer cake with glaze, a slice (1/8th of the cake) is only <b><span style="font-size: large;">250 calories!!!</span></b> Quite a light dessert if you can stop yourself after one slice...</div>
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<b>Recipe to print:</b></div>
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Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-28223120808527981032013-06-05T08:00:00.004-07:002013-06-05T08:00:52.739-07:00Light & Fresh Citrus Shrimp Ceviche<h3>
<span style="color: #c27ba0;">Savory Eats</span></h3>
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The perfect summer dish: shrimp ceviche. After searching for a somewhat simple ceviche recipe I stumbled on Emeril's Citrus Ceviche and it was <i><b>del-i-cious</b></i>...</div>
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<a href="http://recipes.howstuffworks.com/emerils-shrimp-ceviche-recipe.htm" target="_blank"><b>The ultimate summer side dish</b></a></div>
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If you like shellfish, avocado, citrus, a kick of chiles, or a combination of the four, you will go nuts for this shrimp ceviche...</div>
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<b>Ingredients:</b></div>
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*4 large servings</div>
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<ul>
<li>1 pound medium shrimp, peeled and deveined</li>
<li>2 lemons, juiced</li>
<li>2 limes, juiced</li>
<li>2 oranges, juiced</li>
<li>1 cup peeled cucumbers, diced</li>
<li>1/2 cup red onions, finely chopped</li>
<li>2 Serrano chiles, seeded and finely chopped</li>
<li>1 cup cherry tomatoes, diced</li>
<li>1 avocado, diced</li>
<li>1 tablespoon fresh cilantro, chopped</li>
<li>1/4 cup olive oil</li>
<li>1/4 cup kosher salt</li>
</ul>
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<b>Ceviche-ngredients</b></div>
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<b><br /></b></div>
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<b>Recipe:</b></div>
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1. Bring 2 quarts of water to a boil and season with 1/4 cup salt. Once water is boiling, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove shrimp from water and place on a sheet pan to cool:</div>
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<b>Trader Joe's Wild Blue Shrimp (thawed) worked great...but I would use fresh shrimp if you have it available.</b></div>
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<br />2. Once the shrimp are cooled, chop them into 1/2-inch pieces and place in a medium-sized bowl. Add the lemon, lime, and orange juices:</div>
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<br />3. Stir in the chopped cucumber, red onion, and Serrano chiles. Refrigerate for 1 hour:</div>
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<br />4. Stir the tomato, avocado, cilantro, and olive oil into the shrimp mixture. Allow to sit for about 30 minutes so the flavors blend. Season with salt and pepper:</div>
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5. Serve in small bowls (with a side of tortilla chips or tostones). Yum!</div>
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<br /></div>
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<b>Recipe to print:</b></div>
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<ol>
<li>Bring 2 quarts of water to a boil and season with 1/4 cup salt. Once water is boiling, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove shrimp from water and place on a sheet pan to cool.</li>
<li>Once the shrimp are cooled, chop them into 1/2-inch pieces and place in a medium-sized bowl. Add the lemon, lime, and orange juices.</li>
<li>Stir in the chopped cucumber, red onion, and Serrano chiles. Refrigerate for 1 hour.</li>
<li>Stir the tomato, avocado, cilantro, and olive oil into the shrimp mixture. Allow to sit for about 30 minutes so the flavors blend. Season with salt and pepper.</li>
<li>Serve in small bowls (with a side of tortilla chips or tostones). Yum!</li>
</ol>
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</div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-21453835582556698032013-06-03T09:01:00.001-07:002013-06-03T09:01:22.303-07:00Flex Mussels: NYC<h3>
<span style="color: #c27ba0;">Big Apple Bites</span></h3>
Yet another incredible, unique, scrumptious, fun restaurant in NYC. <a href="http://www.flexmusselsny.com/" target="_blank">Flex Mussels</a>, with locations in the Upper East Side and West Village, blew it out of the water with their ginormous pots of mussels. With a name as clever as Flex Mussels, the restaurant is bound to be amazing...<br />
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<b>174 East 82nd & 154 West 13th</b></div>
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This seafood joint is perfect for all occasions: night out with friends, date night, visitors in NYC, family-style meal...and as the name suggests, the extensive menu of mussels is quite memorable. I could eat at Flex Mussels once a week and never get sick of it. What did we order?</div>
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<b>Truffle fries, duh.</b></div>
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<i>San marzano tomatoes, olive oil, fresh basil, red pepper, and garlic. <b>Amazing.</b></i></div>
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<b>San Daniele</b></div>
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<i>Prosciutto, caramelized onions, white white, garlic. <b>Decadent.</b></i></div>
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<b>Thai</b></div>
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<i>Curry coconut broth, lemongrass, kaffir lime, coriander, lime, ginger, garlic. <b>A Flex specialty.</b></i></div>
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<i><br /></i></div>
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Round of applause for Flex Mussels, incredible meal. Apparently they have a great donuts dessert, but we were already in food comas after the entree.</div>
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Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-9994374289097379722013-05-29T10:48:00.000-07:002013-05-29T10:48:14.696-07:00Sexy Spring Rolls<h3>
<span style="color: #c27ba0;">Savory Eats</span></h3>
<b><span style="color: blue;">M</span><span style="color: red;">e</span><span style="color: blue;">m</span><span style="color: red;">o</span><span style="color: blue;">r</span><span style="color: red;">i</span><span style="color: blue;">a</span><span style="color: red;">l</span> <span style="color: blue;">D</span><span style="color: red;">a</span><span style="color: blue;">y</span></b> marks the commencement of <b><span style="color: #f1c232;">summer</span></b>. That means it's time to fit into our swimsuits. I can help with that by loading up on some healthy recipes. These Sexy Spring Rolls are straight up fresh and delicious. Also, they're perfect for lunch or dinner and are easy once you get the hang of it...<br />
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<div style="text-align: center;">
<b>Thanks Sarah (<a href="http://mynewroots.org/site/2010/04/sexy-spring-rolls-2/" target="_blank">My New Roots blog</a>) for this delicious, healthy recipe!</b></div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
</div>
<ul>
<li><b><i><span style="color: #38761d;">Spring Rolls</span></i></b></li>
<ul>
<li>Sexy sauteed ginger carrots (*ingredients below*)</li>
<li>Sprouts</li>
<li>Avocado</li>
<li>Sweet bell pepper</li>
<li>Cabbage</li>
<li>Cucumber</li>
<li>Mint</li>
<li>Slivered almonds</li>
</ul>
<li><b><i><span style="color: orange;">Sexy Sauteed Ginger Carrots</span></i></b></li>
<ul>
<li>2 medium carrots</li>
<li>3 Tbs sesame seeds</li>
<li>Splash of cooking oil</li>
<li>2 Tbs fresh ginger, minced</li>
<li>1 Tbs agave nectar</li>
<li>Squeeze of lemon juice</li>
</ul>
<li><b><i><span style="color: #990000;">Almond Butter Dipping Sauce</span></i></b></li>
<ul>
<li>1/4 cup almond butter</li>
<li>1 clove garlic, minced</li>
<li>2 tsp soy sauce</li>
<li>1 Tbs agave nectar</li>
<li>2 Tbs water</li>
<li>Juice of 1 lime</li>
<li>1 tsp Sriracha sauce</li>
</ul>
</ul>
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<br /></div>
<div>
<div>
<b>Recipe:</b></div>
<div>
1. Start by making the sexy sauteed ginger carrots. Begin by toasting the sesame seeds in a dry skillet until they begin to pop and turn light brown. Remove from heat:</div>
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<br />2. Julienne the carrots as thin as you can make them:</div>
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<br />3. Put the oil, minced ginger, and agave nectar in the skillet with the carrots and cook slightly for 4-5 minutes. You don't really want to cook the vegetables, just take the raw edge off. Remove from heat, squeeze some lemon, and set aside:</div>
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<br />4. Now, slice up all your vegetables and herbs into thin pieces (avocado, bell pepper, cabbage, sprouts, mint, cucumber, etc.). Set aside:</div>
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<br />5. Make your almond butter dipping sauce by whisking almond butter, minced garlic, soy sauce, agave nectar, water, lime juice, and Sriracha in a small bowl. Set aside:</div>
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<br />6. Find a shallow dish - a little larger than your rice paper wrappers - and fill it with room temperature water. Place one wrap in the water until it becomes soft and pliable (about 1 minute):</div>
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<div>
<br />7. Transfer the wrap to a clean working surface. Place all your julienned ingredients in the center of the wrap. Top with a little bit of almond butter sauce:</div>
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<br />8. Fold the top half of the wrap over the fillings. Fold both sides of the wrap in. Roll the spring roll to fold the bottom half of the wrap up to seal. If the wrap rips a little, don't worry!</div>
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<br />9. Repeat with the rest of your ingredients and ENJOY with some of your almond butter dipping sauce! You will feel healthy and sexy after munching on these <i><b>amazing</b></i> spring rolls:</div>
</div>
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<div style="text-align: center;">
<b>My scrumptious lunch at work today!</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div>
<b>Recipe to print:</b></div>
<div>
<ol>
<li>Start by making the sexy sauteed ginger carrots. Begin by toasting the sesame seeds in a dry skillet until they begin to pop and turn light brown. Remove from heat.</li>
<li>Julienne the carrots as thin as you can make them.</li>
<li>Put the oil, minced ginger, and agave nectar in the skillet with the carrots and cook slightly for 4-5 minutes. You don't really want to cook the vegetables, just take the raw edge off.</li>
<li>Remove from heat, squeeze a little lemon juice, and set aside.</li>
<li>Now, slice up all your vegetables and herbs into thin pieces (avocado, bell pepper, cabbage, sprouts, mint, cucumber, etc.). Set aside.</li>
<li>Make your almond butter dipping sauce by whisking almond butter, minced garlic, soy sauce, agave nectar, water, lime juice, and Sriracha in a small bowl. Set aside.</li>
<li>Find a shallow dish - a little larger than your rice paper wrappers - and fill it with room temperature water. Place one wrap in the water until it becomes soft and pliable (about 1 minute).</li>
<li>Transfer the wrap to a clean working surface. Place all your julienned ingredients in the center of the wrap. Top with a little bit of almond butter sauce.</li>
<li>Fold the top half of the wrap over the fillings. Fold both sides of the wrap in. Roll the spring roll to fold the bottom half of the wrap up to seal. If the wrap rips a little, don't worry!</li>
<li>Repeat with the rest of your ingredients and ENJOY with some of your almond butter dipping sauce! You will feel healthy and sexy after munching on these <i><b>amazing</b></i> spring rolls.</li>
</ol>
</div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com4tag:blogger.com,1999:blog-7176235750382360468.post-71255417411808513962013-05-24T07:53:00.005-07:002013-05-24T08:04:10.141-07:00Za'atar Roasted (or Grilled) Chicken<h3>
<span style="color: #c27ba0;">Savory Eats</span></h3>
<div>
Arabic food...enough said. The thought of a Lebanese, Syrian, or Turkish meal makes me salivate. What's so special about Arabic cuisine? The herbs and spices: mint, thyme, oregano (in a mix often called za'atar) plus sesame, saffron, turmeric, garlic, cumin, cinnamon, sumac, etc...The amount and types of spices vary from region to region, but in Middle Eastern cooking, you will taste a lot of flavor consistency...</div>
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Now onto the recipe for today: <b>Za'atar Chicken</b>. Za'atar spice is generally prepared using ground dried thyme, oregano, marjoram, or a similar combination, mixed with toasted sesame seeds and salt. The best part about za'atar? It can be used on <i>everything</i>.</div>
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<b>My dad sends me za'atar from an Arabic market at home, but you can get it at any Arabic food store.</b></div>
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This chicken is healthy, fresh, flavorful, juicy, versatile, and easy. What more could you want?</div>
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<b><span style="color: #38761d; font-size: large;">Ingredients:</span></b></div>
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*For about 6 people</div>
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<ul>
<li>2.5 pounds chicken breast, pounded flat</li>
<li>3/4 to 1 cup extra virgin olive oil</li>
<li>Roughly 1/3 cup za'atar spice (I never do exact measurements)</li>
<li>6 fresh lemons, juiced</li>
<li>1 fresh lemon, sliced</li>
<li>5 cloves garlic, minced</li>
<li>Salt, pepper, & garlic powder</li>
</ul>
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<b><span style="color: #38761d; font-size: large;">Recipe:</span></b></div>
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<b>ONE DAY IN ADVANCE:</b></div>
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<b><i>the chicken needs to sit in za'atar marinade for 24 hours</i></b></div>
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1. Pound your raw chicken breasts so they are thin and the same thickness. Place the chicken breast into a baking dish. Cover with a healthy amount of salt (1-2 teaspoons) and some garlic powder:</div>
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2. In a bowl, combine olive oil, some salt, 1 teaspoon lemon pepper, and 5 cloves minced garlic. Set aside:</div>
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3. Cover the chicken with za'atar spice (3-4 tablespoons) and make sure you rub za'atar over all surfaces of each breast (<b>get your hands dirty!</b>):</div>
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4. Pour the olive oil mixture onto the chicken. Again, make sure all surfaces of the chicken are covered in oil:</div>
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5. Juice 6 lemons onto the chicken. Your chicken should be swimming in marinade. Cover and refrigerate for 24 hours:</div>
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<b>Lemon...</b></div>
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<b>...and more lemon.</b></div>
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<b>THE DAY OF:</b></div>
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<b><i><span style="color: #38761d;">Note:</span> I don't have a grill. If I did, I would grill this chicken by laying it on a HOT grill for 15 minutes and turning it over for an additional 10 minutes. But, it tastes great in the oven as well.</i></b></div>
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1. Preheat your oven to 425F.<br />
2. Remove chicken, piece by piece, from the baking dish and place onto a greased baking sheet (<b>make sure your baking sheet has tall edges so excess olive oil doesn't spill over the edges while baking</b>):</div>
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3. Cover the chicken with more za'atar rub (roughly 3 more tablespoons):</div>
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4. Cut thin slices of lemon and place on top of the chicken:</div>
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5. Bake the chicken <b>with an aluminum foil cover</b> at 425F for 20 minutes. Remove the aluminum foil and bake uncovered for ~15 more minutes.</div>
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6. Make sure to cut open the thickest slice of chicken (after about 40 minutes of baking) to make sure it isn't pink inside. <b>DO NOT OVERCOOK THE CHICKEN</b>. You want it to be juicy and just right. Serve with some couscous, roasted veggies, hummus, and pita bread:</div>
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<b>Served with fresh veggies, pita chips, & hummus and some za'atar roasted broccoli, onions, & fennel.</b></div>
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<b><span style="color: #38761d; font-size: large;">Recipe to print:</span></b></div>
<div style="text-align: left;">
<b>ONE DAY IN ADVANCE:</b></div>
<div style="text-align: left;">
<b><i>the chicken needs to sit in za'atar marinade for 24 hours</i></b></div>
<div style="text-align: left;">
<ol>
<li>Pound your raw chicken breasts so they are thin and roughly the same thickness. Place the chicken breast into a baking dish. Cover with a healthy amount of salt (1-2 teaspoons) and some garlic powder.</li>
<li>In a bowl, combine olive oil, some salt, 1 teaspoon lemon pepper, and 5 cloves minced garlic. Set aside.</li>
<li>Cover the chicken with za'atar spice (3-4 tablespoons) and make sure you rub za'atar over all surfaces of each breast (<b>get your hands dirty!</b>)</li>
<li>Pour the olive oil mixture onto the chicken. Again, make sure all surfaces of the chicken are covered in oil.</li>
<li>Juice 6 lemons onto the chicken. Your chicken should be swimming in marinade. Cover and refrigerate for 24 hours.</li>
</ol>
<div>
<b>THE DAY OF:</b></div>
<div>
<b><i><span style="color: #38761d;">Note:</span> I don't have a grill. If I did, I would grill this chicken by laying it on a HOT grill for 15 minutes and turning it over for an additional 10 minutes. But, it tastes great in the oven as well.</i></b></div>
<div>
<ol>
<li>Preheat your oven to 425F.</li>
<li>Remove chicken, piece by piece, from the baking dish and place onto a greased baking sheet (<b>make sure your baking sheet has tall edges so excess olive oil doesn't spill over the edges while baking</b>).</li>
<li>Cover the chicken with more za'atar rub (roughly 3 more tablespoons).</li>
<li>Cut thin slices of lemon and place on top of the chicken.</li>
<li>Bake the chicken <b>with an aluminum foil cover</b> at 425F for 20 minutes. Remove the aluminum foil and bake uncovered for 15 more minutes.</li>
<li>Make sure to cut open the thickest slice of chicken (after about 40 minutes of baking) to make sure it is not pink inside. <b>DO NOT OVERCOOK THE CHICKEN</b>. You want it to be juicy and just right. Serve with some couscous, roasted veggies, hummus, and pita bread.</li>
</ol>
</div>
</div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com2tag:blogger.com,1999:blog-7176235750382360468.post-77884992517844532542013-05-22T09:57:00.003-07:002014-01-03T08:23:25.765-08:00Madison Square Eats: Watermelon Soju + recipes!<h3>
<span style="color: #c27ba0;">Big Apple Bites & Low Cal Cocktails</span></h3>
<a href="http://20somethingandthecity.blogspot.com/2012/09/madison-square-eats.html" target="_blank">Madison Square Eats</a> is back again for the month of May. That means you have 9 more days to get your hungry ass over to Madison Square Park for some delicious grub.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9cR8X5DxZCO9M0ZiEfYs_KRtPaIqi2_jf1Yg8oz-hnf7CfJ-KImey33t6RhjN5y4aMgIlmL-Wf09Rrs1qEH353MsEg_SB4NeSZDi9kCEudcc51S2U3SKDWkyHitqfBYFmRUllxi7jVvf/s1600/Madison-Square-Eats-fall-2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9cR8X5DxZCO9M0ZiEfYs_KRtPaIqi2_jf1Yg8oz-hnf7CfJ-KImey33t6RhjN5y4aMgIlmL-Wf09Rrs1qEH353MsEg_SB4NeSZDi9kCEudcc51S2U3SKDWkyHitqfBYFmRUllxi7jVvf/s640/Madison-Square-Eats-fall-2011.jpg" width="640" /></a></div>
<br />
What stood out most at Mad Sq Eats this spring? Two words: <b><span style="color: #e06666;">Watermelon Soju</span></b>...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0mVF9nNdCSs2UO173R-srnPSvv4eL6wE0OazTbMOjOLLeqctCo66CFjza72fB8zSAuUVFONEH2vbawoCntRNlVLfkdIfkPF9CrLFl0EIvMWT-K424U57OCOe4PqmLf8NVcy2hu6dV-iP/s1600/picstitch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0mVF9nNdCSs2UO173R-srnPSvv4eL6wE0OazTbMOjOLLeqctCo66CFjza72fB8zSAuUVFONEH2vbawoCntRNlVLfkdIfkPF9CrLFl0EIvMWT-K424U57OCOe4PqmLf8NVcy2hu6dV-iP/s400/picstitch.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>Fresh watermelon juice with soju (essentially Korean vodka) in a half-shell. Need I say more?</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
If it wasn't $20/half-shell, we would have gotten seconds. Then I realized I could make this fresh, life-changing, summery <strike> cocktail </strike> cracktail at home! Here are two recipes to make your very own Skinny Vodka & Watermelon Cooler or Skinny Watermelon Gin Fizz:<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b><span style="color: #e06666; font-size: x-large;">Skinny Vodka & Watermelon Cooler</span></b></div>
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<b>Ingredients:</b></div>
<div class="separator" style="clear: both; text-align: left;">
*Makes 6 drinks</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li>3 pounds watermelon</li>
<li>1/2 cup vodka</li>
<li>1/4 cup Triple Sec</li>
<li>3 Tbs fresh lime juice</li>
</ul>
<b>Recipe:</b><br />
<div class="separator" style="clear: both; text-align: left;">
Cut the watermelon into pieces and discard the seeds. In a blender, puree the watermelon flesh and strain the puree through a fine sieve over a pitcher. Discard the solids (this should make about 1 & 1/3 cups watermelon juice). Stir in the vodka, triple sec, and lime juice. Pour into glasses with some ice cubes, garnish with a slice of watermelon, and serve!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dSpivdgplOfMZMPEYk7NvKbbRikrIqjTMU3w_S7Idki6xiaJKzYiMHhiJ9UlFz05QWJP0y_pVdmbUABL9pCzOHZxBJUpP59njF-nRPcH-5w-dL4OxObYO_T01K5G2u9L1JidzqPyUjwM/s1600/WatermelonCooler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dSpivdgplOfMZMPEYk7NvKbbRikrIqjTMU3w_S7Idki6xiaJKzYiMHhiJ9UlFz05QWJP0y_pVdmbUABL9pCzOHZxBJUpP59njF-nRPcH-5w-dL4OxObYO_T01K5G2u9L1JidzqPyUjwM/s400/WatermelonCooler.jpg" width="335" /></a></div>
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<b><br /></b></div>
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<b><span style="color: #e06666; font-size: x-large;">Skinny Watermelon Gin Fizz</span></b></div>
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<b>Ingredients:</b></div>
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*Makes 4 drinks</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li>4 cups diced watermelon</li>
<li>6 ounces gin</li>
<li>8 Tbs fresh lime juice</li>
<li>1 & 1/3 cups diet ginger ale</li>
<li>Lime wedges, for garnish</li>
</ul>
<b>Recipe:</b><br />
<div class="separator" style="clear: both; text-align: left;">
Cut the watermelon and discard seeds. Puree 4 cups watermelon. Strain and divide the juice among 4 glasses. Top each glass with 1.5 ounces of gin (one shot), 2 tablespoons of lime juice, and 1/3 cup diet ginger ale. Garnish with watermelon wedges and lime wedges. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrd8LukWXv8QgtJYlGVf0-Akah9oW-xLLk6IXKsKYvMv-brPRYPFk6PQnjtobivxNLKeaKpmT3bMVSsRpvUM5mKUWAzxexfFFDLL3L4a6K6XaRwnhQ0PjuA7C3_RnZyRrMdCqqDSUN3zdv/s1600/WATERMELON1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrd8LukWXv8QgtJYlGVf0-Akah9oW-xLLk6IXKsKYvMv-brPRYPFk6PQnjtobivxNLKeaKpmT3bMVSsRpvUM5mKUWAzxexfFFDLL3L4a6K6XaRwnhQ0PjuA7C3_RnZyRrMdCqqDSUN3zdv/s400/WATERMELON1.jpg" width="400" /></a></div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com1tag:blogger.com,1999:blog-7176235750382360468.post-48011548327273856582013-05-20T10:45:00.000-07:002013-05-20T10:59:34.218-07:00Standard Biergarten: The Ultimate Soft Pretzel<h3>
<span style="color: #c27ba0;">Big Apple Bites</span></h3>
It's beer garden season in the big apple and <a href="http://standardhotels.com/high-line/food-drink/biergarten" target="_blank">The Standard Biergarten</a> is a winner for most twentysomethings in New York City.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hdniqJiFVXmx9xLnQElurd0m4_My3DyuuC-KMta9w5Zh99w4Yrs9zpmN15GFOEw_3Eyd18sGOQDXvRAQfigmQO_iFxenc-mQa38DEcAqcw-Fk52DD7T6cDRjQBHvKC1Yc1Erj3RAKzYB/s1600/the+standard.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hdniqJiFVXmx9xLnQElurd0m4_My3DyuuC-KMta9w5Zh99w4Yrs9zpmN15GFOEw_3Eyd18sGOQDXvRAQfigmQO_iFxenc-mQa38DEcAqcw-Fk52DD7T6cDRjQBHvKC1Yc1Erj3RAKzYB/s640/the+standard.png" width="640" /></a></div>
<br />
At The Standard, the beer is <i>good</i> but the jumbo soft pretzels are <b><i>great</i></b>. Thus, these heavenly pretzels are the focus of my post...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYD8DoGMxOX414nIykVoi2AWhbEzGnVnoSNVlZRHaKJjtLuv4tRWYMRnnt7Jo5YjBZnD2MaImuoJNGTdXdaJRnT8F-g40dVodhg9TSVSNPQGWP4xrBA49SMGpxypV3BvkIFUjhJDVfZpkB/s1600/medium.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYD8DoGMxOX414nIykVoi2AWhbEzGnVnoSNVlZRHaKJjtLuv4tRWYMRnnt7Jo5YjBZnD2MaImuoJNGTdXdaJRnT8F-g40dVodhg9TSVSNPQGWP4xrBA49SMGpxypV3BvkIFUjhJDVfZpkB/s640/medium.jpg" width="640" /></a></div>
<div style="text-align: center;">
<b>Salty? Very.</b></div>
<div style="text-align: center;">
<b>Soft? Yes.</b></div>
<div style="text-align: center;">
<b>Large? Ginormous.</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Not only are these pretzels immaculate on their own, but they are served with a side of the best spicy honey mustard you'll ever eat. After our pretzel was devoured in 3.56 seconds we continued to scoop the mustard directly into our mouths unaccompanied.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRKoWAdCt0weLTvnhsQxtmkwdhyXs5TIy9gfn_GewVNVrcpe-2Y1h1XL1dd7qrsaQxWO1eNSX4KUEVoiJr3Nk6uXOA2j6TbMFJsl0-wiUKJeyfSOEaVIQevZkIwjr9X4no98LQAf2hU0NY/s1600/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRKoWAdCt0weLTvnhsQxtmkwdhyXs5TIy9gfn_GewVNVrcpe-2Y1h1XL1dd7qrsaQxWO1eNSX4KUEVoiJr3Nk6uXOA2j6TbMFJsl0-wiUKJeyfSOEaVIQevZkIwjr9X4no98LQAf2hU0NY/s640/l.jpg" width="640" /></a></div>
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<b>To give you some perspective, that's an iPhone in the pretzel's right butt cheek.</b></div>
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<b><br /></b></div>
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I could eat one of these pretzels with a cold beer for breakfast, lunch, and dinner...so I highly encourage you to sprint to The Standard Biergarten as soon as possible.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigWUEmp9ElMYq_edjjG2Mi5BGzST3ei9xhbFu0gHYoyYw4q-K_gKHO_AZhl_BCtBIiw3TBpj-AHukz-W8QUGav4apya9tNVpgaWLGyW0CJe_zNxD-uwN497-Nb7lVfcQo1EgSHLpu4RgVf/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigWUEmp9ElMYq_edjjG2Mi5BGzST3ei9xhbFu0gHYoyYw4q-K_gKHO_AZhl_BCtBIiw3TBpj-AHukz-W8QUGav4apya9tNVpgaWLGyW0CJe_zNxD-uwN497-Nb7lVfcQo1EgSHLpu4RgVf/s640/photo.JPG" width="640" /></a></div>
<div style="text-align: center;">
<b>Rach, Andy, and Katie with our massive snack. Did I mention Katie wanted a second one?</b></div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-47653809698632830512013-05-17T07:39:00.000-07:002013-05-17T07:42:37.657-07:00Savory Fruit Salads: Watermelon Feta & Citrus Mint<h3>
<span style="color: #c27ba0;">Savory Eats</span></h3>
Savory fruit salads. <b>Yum.</b> As we all know, I have a thing for food with the perfect combination of salty and sweet: <a href="http://20somethingandthecity.blogspot.com/2012/12/moms-famous-homemade-granola.html" target="_blank">Mom's Granola</a>, <a href="http://20somethingandthecity.blogspot.com/2012/11/nutella-stuffed-sea-salted-chocolate.html" target="_blank">Nutella & Sea-Salt Cookies</a>...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVq8v3oqu0r9hS8QjgUg0wkAtyucJQnMcL2zsH0pEGmnuJak5Ss7O4yMC0Btx9t2Xtl18b2UVlcUDlzR4GLWsmlGnXbww24-mG-hfVGx5fYDGdeljNa3QKavSPtYbDDU1Z67nUDQJPfDX/s1600/3912_4218090688371_1054213022_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVq8v3oqu0r9hS8QjgUg0wkAtyucJQnMcL2zsH0pEGmnuJak5Ss7O4yMC0Btx9t2Xtl18b2UVlcUDlzR4GLWsmlGnXbww24-mG-hfVGx5fYDGdeljNa3QKavSPtYbDDU1Z67nUDQJPfDX/s640/3912_4218090688371_1054213022_n.jpg" width="640" /></a></div>
<br />
...so, here are two <b>great</b> salad recipes that combine sweet fruit with savory components in perfect harmony.<br />
<br />
<div style="text-align: center;">
<b><span style="color: #e06666; font-size: x-large;">Chopped Vegetable, Watermelon, & Feta Salad</span></b></div>
<div style="text-align: center;">
<i>from <a href="http://smittenkitchen.com/blog/2008/07/chopped-vegetable-watermelon-and-feta-salad/" target="_blank">Smitten Kitchen</a></i></div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
*4 servings</div>
<div style="text-align: left;">
</div>
<ul>
<li>1 pound plum tomatoes, diced</li>
<li>1 & 1/2 cups seeded watermelon, diced</li>
<li>1 large green bell pepper, seeded and diced</li>
<li>1/2 large English cucumber, diced</li>
<li>1/2 cup radishes, thinly sliced</li>
<li>2 green onions, chopped</li>
<li>1/4 cup thinly sliced fresh mint leaves</li>
<li>3 tablespoons olive oil</li>
<li>10 ounces light feta cheese, crumbled</li>
<li>1 teaspoon dried oregano</li>
<li>1/2 cup plain Greek yogurt</li>
</ul>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62RGDWD8WciKQZN_euGbblIAk7RIWDOFZ7Xa4pvDKABWqLFBKP1aRzWGoPmCq5zVUXUy69NVGoDQVsh-PS8m3fS7pW6MidNbG4-8ldiYnT5pTJVIpfFNCvwjdK1az1O57nv02AioO4fkb/s1600/watermelon+salad.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62RGDWD8WciKQZN_euGbblIAk7RIWDOFZ7Xa4pvDKABWqLFBKP1aRzWGoPmCq5zVUXUy69NVGoDQVsh-PS8m3fS7pW6MidNbG4-8ldiYnT5pTJVIpfFNCvwjdK1az1O57nv02AioO4fkb/s640/watermelon+salad.png" width="582" /></a></div>
<div>
<br /></div>
<b>Recipe:</b><br />
<div style="text-align: left;">
</div>
<ol>
<li>Toss the tomatoes, watermelon, bell peppers, cucumbers, and radishes with 2 tablespoons of olive oil.</li>
<li>Add half of the crumbled feta, half the green onions, and half of the mint.</li>
<li>Mix the remaining cheese, green onions, mint, and oil (1 Tbs) in a food processor. Add the yogurt and oregano. Process to blend but do not over-mix (keep the dressing a little thick).</li>
<li>Season with salt and pepper and mix the yogurt dressing into the salad. Enjoy!</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhporQSCRRXP1jjrs50xlZVKXONs8khqjHAMLhbqrWQ-AthhTTICKbqBeGDapY08Ckfil9sBKx7m1WKuwE0s-fvApa7sG15v4CDMR6cPApVKzV2qoccTEiUSYhAibnF_lDDS75rJPmh2Kku/s1600/2654580410_92e2cae058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhporQSCRRXP1jjrs50xlZVKXONs8khqjHAMLhbqrWQ-AthhTTICKbqBeGDapY08Ckfil9sBKx7m1WKuwE0s-fvApa7sG15v4CDMR6cPApVKzV2qoccTEiUSYhAibnF_lDDS75rJPmh2Kku/s640/2654580410_92e2cae058.jpg" width="640" /></a></div>
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<br /></div>
<div style="text-align: center;">
<span style="color: #e69138; font-size: x-large;"><b>Simple Citrus Salad with Mint, Basil, and Red Onion</b></span></div>
<div style="text-align: center;">
<i>from <a href="http://joannagoddard.blogspot.com/2013/03/the-best-citrus-salad-youll-ever-have_20.html" target="_blank">Cup of Jo</a></i></div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
*2 servings</div>
<div style="text-align: left;">
<ul>
<li>2 oranges</li>
<li>1 grapefruit</li>
<li>2 clementines</li>
<li>A few sprigs each of mint and basil</li>
<li>1 small red onion</li>
<li>2 Tbs olive oil</li>
<li>Sea salt, to taste</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKqaUa6noCBCyfvrbePGMnpFTtVAQ6ftr-lEGLj5tzHXo4r_XhdjwJgUlfpPf3c6SveHxPGxBRm1ddAkkk7jNj9SuOsWBkIM4i9tVGT5DqxnLB5aH9VVJ9o5nT6jrRWkl1JDMCbVCzTCG/s1600/citrus+salad.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKqaUa6noCBCyfvrbePGMnpFTtVAQ6ftr-lEGLj5tzHXo4r_XhdjwJgUlfpPf3c6SveHxPGxBRm1ddAkkk7jNj9SuOsWBkIM4i9tVGT5DqxnLB5aH9VVJ9o5nT6jrRWkl1JDMCbVCzTCG/s640/citrus+salad.png" width="550" /></a></div>
<div>
<br /></div>
</div>
<div style="text-align: left;">
<b>Recipe:</b></div>
<div style="text-align: left;">
<ol>
<li>Peel and slice all the citrus into 1/4-inch rounds. Layer the citrus on a platter, alternating different types.</li>
<li>Chop the mint and basil and sprinkle over the citrus.</li>
<li>Peel and slice the red onion (very thin) into circles and spread on top of the citrus. Drizzle with olive oil (roughly 2 tablespoons) and season with sea salt to taste. Perfect for a summer BBQ!</li>
</ol>
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Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-86750569961780289182013-05-06T12:26:00.004-07:002013-05-06T12:37:39.814-07:00Chinese Chicken Chopped Salad<h3>
<span style="color: #c27ba0;">Savory Eats</span></h3>
Today is Seis de Mayo, thus I wouldn't touch Mexican food with a 10 foot pole. If you also overdosed on guacamole yesterday, it's very likely you feel the same. So, today I am sharing my mom's famous <b><span style="color: #38761d;">Chinese Chicken Salad</span></b> recipe - laborious for a salad, but SO worth the effort...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggwpi1t-mLoDt7eMprobpMIlV83SxcbeP3MLDxPrHzDU__m0nKLrE4GijBfS78DDE267URw0LwGZRxNaL03H4oyGjn9JzxLXjHswj1MR1uXlmWb1-Ojcq4G8jUH8mWiFGtfg2qzLjSr9y6/s1600/IMG_0409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggwpi1t-mLoDt7eMprobpMIlV83SxcbeP3MLDxPrHzDU__m0nKLrE4GijBfS78DDE267URw0LwGZRxNaL03H4oyGjn9JzxLXjHswj1MR1uXlmWb1-Ojcq4G8jUH8mWiFGtfg2qzLjSr9y6/s640/IMG_0409.jpg" width="640" /></a></div>
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<b>MmMmMmMmmm</b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
*This recipe makes enough salad for an army (roughly 8-10 servings), but can be doubled/tripled for larger parties.</div>
<div style="text-align: left;">
</div>
<ul>
<li><b><i>Salad</i></b></li>
<ul>
<li>2 heads of Napa cabbage, chopped</li>
<li>6 green onions, chopped</li>
<li>4 chicken breasts, cooked and shredded</li>
<li>2 packs of Ramen noodles (chicken flavor)</li>
<li>1/4 cup sliced almonds</li>
</ul>
<li><b><i>Dressing</i></b></li>
<ul>
<li>3/4 cup sesame oil</li>
<li>1/2 cup vegetable oil</li>
<li>3/4 cup rice wine vinegar</li>
<li>1/2 cup sugar</li>
<li>1 flavor packet from the Ramen noodles</li>
</ul>
</ul>
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<div style="text-align: center;">
<b>Napa Cabbage (can be hard to find)</b></div>
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<b><br /></b></div>
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<b>Recipe:</b><br />
<br />
1. Crush the (uncooked) Ramen noodles so that they are in smaller pieces. Set aside:<br />
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2. Mix all the dressing ingredients together in a bowl. Add the crushed Ramen noodles. Refrigerate the noodles in the dressing for a few hours so the noodles can soften and soak up the dressing flavor:</div>
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3. Chop up all the salad ingredients (cabbage, green onions) and shred the chicken breast (you can buy a whole roasted chicken and shred the breasts for convenience. Otherwise, boil 4 chicken breasts in salted water until cooked through, then shred):</div>
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4. An hour before serving, add the cabbage, onions, chicken, and almonds to a large bowl. Pour the dressing and noodles on top. Salt and pepper to taste. Serve when the flavors have blended together!</div>
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<div>
<br />
<b>Recipe to print:</b><br />
<div style="text-align: left;">
</div>
<ol>
<li>Crush the (uncooked) Ramen noodles so that they are in smaller pieces. Set aside.</li>
<li>Mix all the dressing ingredients together in a bowl. Add the crushed Ramen noodles. Refrigerate the noodles in the dressing for a few hours so the noodles can soften and soak up the dressing flavor.</li>
<li>Chop up all the salad ingredients (cabbage, green onions) and shred the chicken breast (you can buy a whole roasted chicken and just shred the breasts for convenience. Otherwise, boil 4 chicken breasts in salted water until cooked through, then shred.)</li>
<li>An hour before serving, add the cabbage, onions, chicken, and almonds to a large bowl. Pour the dressing and noodles on top. Salt and pepper to taste. Serve when the flavors have blended together!</li>
</ol>
</div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-55058064655351044712013-05-03T12:02:00.001-07:002014-01-03T08:24:01.350-08:00Bohemian NYC: The Best Restaurant of All Time<h3>
<span style="color: #c27ba0;">Big Apple Bites</span></h3>
<div>
Wait, what? The best restaurant of all time? Yes, you heard that right. <a href="http://www.playearth.jp/" target="_blank">Bohemian NYC</a> has effortlessly jumped to the top of my restaurant list. Nat took me to <a href="http://www.yelp.com/biz/bohemian-restaurant-new-york" target="_blank">Bohemian</a> on my birthday last week and I have never been so pleased, satiated, and impressed by a restaurant. Type of food? I'm not sure that there is one word to describe the "genre" of food served at Bohemian. It is most definitely Japanese, but not your typical Japanese sushi spot. It is secretly located behind a Japanese butcher shop, so yes, the meat will blow your mind. Japanese Premium Beef is unforgettable, and the Washu-gyu beef at Bohemian was just that.</div>
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<div style="text-align: center;">
<a href="http://e-t-a.blogspot.com/2012/06/bohemian-restaurant-new-york.html" target="_blank"><b>ETA blog</b></a></div>
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The tone of the restaurant is set from the start. Not just anyone can make a reservation at Bohemian. Their phone number is secret and cannot be found on the internet. Thus, the only way to make a reservation is via someone who has made a reservation and eaten at Bohemian before. Doesn't that make you want to eat here even more? Words can't explain how delicious, epic, juicy, decadent, and perfect the food was. If you are lucky enough to eat at Bohemian, make sure to savor every bite...</div>
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<div style="text-align: center;">
<b>You ring a doorbell to enter the restaurant and are greeted by a relaxing, zen "living room" where you comfortably spend your meal with the nicest waiters in town.</b></div>
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<b><br /></b></div>
<div style="text-align: left;">
The tasting menu is recommended (and shockingly well-priced), but if you don't have a full two hours, ordering off the regular menu is superb as well.</div>
<div style="text-align: center;">
<b><span style="color: purple; font-size: x-large;">Drinks</span></b></div>
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<b>Type C</b></div>
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<i>Similar to a lemon drop...but the best one you've ever tasted.</i></div>
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<br /></div>
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<div style="text-align: center;">
<b>Mint Gold</b></div>
<div style="text-align: center;">
<i>Bourbon, fresh mint, fresh lime juice, homemade ginger syrup, club soda, and garnished with candied ginger. Simply incredible.</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<b><span style="color: purple; font-size: x-large;">Starters</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<b>Farmer's Fresh Vegetable Fondue with Chive, Cream Cheese Sauce</b></div>
<div style="text-align: center;">
<i>Fresh and perfect.</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<b>Washu-Beef Short Rib Sashimi with Wasabi & Garlic Soy Sauce</b></div>
<div style="text-align: center;">
<i>I never knew raw beef could taste this amazing.</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<b><span style="color: purple; font-size: x-large;">Entrees</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<b>Bohemian's Washu-Beef Mini Burgers with Pecorino Cheese, Sauteed Onions, Semi-dried Tomatoes, and Aioli Mayonnaise and Ketchup</b></div>
<div style="text-align: center;">
<i>My favorite dish of the night...party in my mouth after every bite.</i></div>
<div style="text-align: center;">
<i><br /></i></div>
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<div style="text-align: center;">
<b>Pan Roasted Branzini with Farmer's Seasonal Vegetables</b></div>
<div style="text-align: center;">
<i>Nothing short of delicious.</i></div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-41562867872148126022013-04-24T07:04:00.000-07:002013-04-24T07:19:10.640-07:00Homemade Black & White Cookies<h3>
<span style="color: #c27ba0;">Sweet Treats</span></h3>
It's a <i>beautiful day</i> in <b>New York City</b>. The forecast for the rest of the week is high 60's/low 70's and clear skies...therefore, I'm in a New York state of mind. To capitalize on this mood, today's post is all about NYC's favorite treat: <span style="background-color: white;"><b>The Black & White Cookie</b></span>...<br />
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Black & White Cookies are my mom's all-time favorite so I whipped her up a batch and shipped them to California for her birthday. They were more than perfect. This is the one and only B&W Cookie recipe you'll ever need.<br />
<br />
<b>Ingredients:</b><br />
*Makes about 8 gigantic cookies<br />
<ul>
<li><b>Cookies</b></li>
<ul>
<li>1 & 1/4 cups all-purpose flour</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>1/3 cup buttermilk</li>
<li>1/2 teaspoon vanilla extract</li>
<li>1/3 cup unsalted butter, softened</li>
<li>1/2 cup granulated sugar</li>
<li>1 large egg</li>
</ul>
</ul>
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<ul>
<li><b>Icing</b></li>
<ul>
<li>1 & 1/2 cups confectioners sugar</li>
<li>1 tablespoon light corn syrup</li>
<li>2 teaspoons fresh lemon juice</li>
<li>1/4 teaspoon vanilla extract</li>
<li>1/4 cup unsweetened Dutch-process cocoa powder (for the chocolate icing only)</li>
</ul>
</ul>
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<div>
<br /></div>
<b>Recipe:</b><br />
*From <a href="http://www.epicurious.com/recipes/food/views/Black-and-White-Cookies-106171" target="_blank">Gourmet</a><br />
1. Preheat the oven to 350F.<br />
2. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup:<br />
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<div>
<br />
3. Beat together butter and sugar with an electric mixer until pale and fluffy (about 3 minutes) then add egg, beating until combined well:</div>
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<div>
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4. Mix in the flour mixture and buttermilk mixture, alternately in batches at a low speed, beginning and ending with flour mixture. Mix until smooth:</div>
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<div>
<br />
5. Spoon 1/4 cups of batter about 2 inches apart onto a greased baking sheet. Bake in the middle of the oven until tops are puffed and pale golden (cookies should spring back when touched) - roughly 15-17 minutes. Transfer to a rack to cool:</div>
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<div>
<br />
6. Meanwhile, to make the icing, stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon of water in a small bowl until smooth. Transfer half of the icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin the chocolate icing to the same consistency as the white icing:</div>
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7. Turn the cookies flat side up and spread the white icing over half and the chocolate over half. Voila!</div>
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<b>Wrapped up and ready to be shipped to California for my mom!!</b></div>
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<div>
<b>Recipe to print:</b></div>
<div>
*From <a href="http://www.epicurious.com/recipes/food/views/Black-and-White-Cookies-106171" target="_blank">Gourmet</a><br />
<ol>
<li>Preheat the oven to 350F.</li>
<li>Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.</li>
<li>Beat together butter and sugar with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well.</li>
<li>Mix in the flour mixture and buttermilk mixture, alternately in batches at a low speed, beginning and ending with flour mixture. Mix until smooth.</li>
<li>Spoon 1/4 cups of batter about 2 inches apart onto a greased baking sheet. Bake in the middle of the oven until tops are puffed and pale golden (cookies should spring back when touched) - roughly 15-17 minutes. Transfer to a rack to cool.</li>
<li>Meanwhile, to make the icing, stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon of water in a small bowl until smooth. Transfer half of the icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to the same consistency as the white icing.</li>
<li>Turn the cookies flat side up and spread the white icing over half and the chocolate over half. Voila!</li>
</ol>
</div>
</div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-80831120972896780052013-04-22T11:50:00.000-07:002013-04-22T11:58:45.886-07:00Mexican Chopped Salad + the Best Homemade Guac You'll Ever Eat<h3>
<span style="color: #c27ba0;">Savory Eats</span></h3>
A few friends and I have a weekly, Wednesday night potluck dinner. Last week was fajita night and I hastily claimed making the guacamole (my favorite component of a Mexican meal). If you plan on having a Mexican-themed dinner in the near future, look no further: <b><span style="color: #38761d;">Mexican Chopped Salad</span></b> and <b style="color: #990000;">Mango-Pomegranate Guacamole</b> at your service...<br />
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<div style="text-align: center;">
<b><span style="color: #38761d; font-size: x-large;">Mexican Chopped Salad with Honey-Lime Dressing</span></b></div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
*4 servings</div>
<div style="text-align: left;">
</div>
<ul>
<li><b>Salad</b></li>
<ul>
<li>2 & 1/2 cups chopped romaine lettuce</li>
<li>1 can (15 ounces) black beans, rinsed and drained</li>
<li>3/4 cup chopped tomato</li>
<li>3/4 cup peeled and chopped jicama (I used cucumber instead)</li>
<li>3/4 cup fresh corn kernels, drained if canned</li>
<li>1 ripe avocado, cubed</li>
<li>1 red bell pepper, chopped</li>
<li>1/4 cup crumbled, reduced-fat feta cheese</li>
<li>Salt and pepper</li>
<li>**Add your favorite grilled chicken, steak, or shrimp to the salad</li>
</ul>
<li><b>Honey-Lime Dressing</b></li>
<ul>
<li>1/4 cup fresh lime juice</li>
<li>1/4 cup olive oil</li>
<li>2 tbs honey or agave nectar</li>
<li>1 garlic clove, minced</li>
<li>1 tsp chopped jalapeno pepper (I used 1/4 tsp red pepper flakes)</li>
</ul>
</ul>
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<div>
<br /></div>
<b>Recipe:</b><br />
<div style="text-align: left;">
*A <a href="http://www.self.com/fooddiet/recipes/2004/09/mexican-chopped-salad-with-honey-lime-dressing" target="_blank">Self</a> Magazine recipe<br />
1. Chop up all your veggies. Mix:</div>
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<div style="text-align: left;">
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2. Drain and rinse the black beans and the corn. Mix in with the veggies:</div>
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<div style="text-align: left;">
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3. In a separate bowl, mix all the dressing ingredients. Pour over the salad before serving. Top the salad with feta cheese (and add grilled chicken, shrimp, or steak if you'd like). Toss salad well, season with salt and pepper. Serve!</div>
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<div style="text-align: center;">
<span style="color: #990000; font-size: x-large;"><b>Mango-Pomegranate Guacamole</b></span></div>
<div>
<b>Ingredients:</b></div>
<div>
<ul>
<li>1 medium white onion, finely diced</li>
<li>2 serrano chiles (stems removed), sliced into thin rings</li>
<ul>
<li><b><span style="color: red;">NOTE:</span></b> remove seeds if sensitive to heat (<b>I did!!</b>)</li>
</ul>
<li>2 cloves garlic, peeled and minced</li>
<li>4 ripe avocados</li>
<li>3/4 cup small cubes of mango</li>
<li>3/4 cup pomegranate seeds</li>
<li>Salt to taste</li>
<li><b><span style="color: red;">NOTE:</span></b> I strongly dislike cilantro - so I left it out. But, if you're a cilantro fan, add 1/2 cup fresh chopped cilantro</li>
</ul>
</div>
<div>
<b>Recipe:</b></div>
<div>
*Recipe and pictures from <a href="http://joannagoddard.blogspot.com/2013/04/the-best-guacamole-youll-ever-have.html#more" target="_blank">A Cup of Jo</a> food blog</div>
<div>
1. Place the diced onion, serrano chiles, and garlic in a mortar and pestle. Pound to flatten and release their juices. If you are using cilantro, add it now and combine it with the onion, chiles, and garlic. You should have a chunky paste.<br />
<ul>
<li><b><span style="color: red;">NOTE:</span></b> if you don't have a mortar and pestle, you can give the onion, chiles, and garlic a few pulses in a food processor OR place the ingredients in a sealed plastic bag and pound with a rolling pin.</li>
</ul>
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2. Slice the avocados and scrape out the flesh. Smash the avocado to desired consistency (I like my guac chunky):</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6P1mUkmrk-vu_u6Bet0me3sAe7eezswebCw901MDXFFY2fhjYdcYnuF6inUVYEypJxYSjALPPdO5oFoKNxw_Ieszm1W7p1auCrDzGKqhpSkkb-aAzjXaNHzjuZ66vmU4so5Tc6VojDaM/s1600/3-mash-avocados.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6P1mUkmrk-vu_u6Bet0me3sAe7eezswebCw901MDXFFY2fhjYdcYnuF6inUVYEypJxYSjALPPdO5oFoKNxw_Ieszm1W7p1auCrDzGKqhpSkkb-aAzjXaNHzjuZ66vmU4so5Tc6VojDaM/s640/3-mash-avocados.jpg" width="640" /></a></div>
<div>
<br />
3. In a large bowl, mix together the onion paste and the avocado. Stir in the mango cubes and pomegranate seeds. Salt to taste. Devour!</div>
<div>
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<b><br /></b>
<b><span style="color: #38761d;">Mexican Chopped Salad</span> recipe to print:</b><br />
<ol>
<li>Chop up all your veggies. Mix.</li>
<li>Drain the black beans and the corn. Mix in with the veggies.</li>
<li>In a separate bowl, mix all the dressing ingredients. Pour over the salad before serving. Top the salad with feta cheese (and add grilled chicken, shrimp, or steak if you'd like). Toss salad well, season with salt and pepper. Serve!</li>
</ol>
<div>
<div>
<b><span style="color: #990000;">Mango-Pomegranate Guacamole</span> recipe to print:</b></div>
<div>
<ol>
<li>Place the diced onion, serrano chiles, and garlic in a mortar and pestle. Pound to flatten and release their juices. If you are using cilantro, add it now and combine it with the onion, chiles, and garlic. You should have a chunky paste.</li>
<ul>
<li><b><span style="color: red;">NOTE:</span></b> if you don't have a mortar and pestle, you can give the onion, chiles, and garlic a few pulses in a food processor OR place the ingredients in a sealed plastic bag and pound with a rolling pin.</li>
</ul>
<li>Slice the avocados and scrape out the flesh. Smash the avocado to desired consistency (I like my guac chunky).</li>
<li>In a large bowl, mix together the onion paste and the avocado. Stir in the mango cubes and pomegranate seeds. Salt to taste. Devour!</li>
</ol>
</div>
</div>
</div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-50777825304433298092013-04-17T10:18:00.000-07:002013-04-17T10:35:24.340-07:00Health(ier), Gluten-free Treats<h3>
<span style="color: #c27ba0;">Sweet Treats</span></h3>
Swimsuit season is approaching yet my sweet tooth won't leave me alone. The following treats are gluten-free and healthier than your average dessert (for those of us who are health conscious, but unwilling to give up sweets)...<br />
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<div style="text-align: center;">
<b>Flourless Peanut Butter and Chocolate Chip Cookies & Frozen Chocolate Bananas</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: center;">
<b><span style="color: #b45f06; font-size: x-large;">Flourless Peanut Butter and Chocolate Chip Cookies</span></b></div>
<div style="text-align: left;">
The first time I made these I was so confused when they came out of the oven. How can cookies without flour look so much like traditional cookies? How do they taste so good? Why would I ever make cookies with flour again? If you love peanut butter & chocolate and want to have this same epiphany, continue to the following recipe...</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
*Adapted from <a href="http://www.epicurious.com/recipes/food/views/Flourless-Peanut-Butter-and-Chocolate-Chip-Cookies-102200" target="_blank">Bon Appetit</a></div>
<div style="text-align: left;">
</div>
<ul>
<li>1 cup super chunky, reduced fat peanut butter</li>
<li>1/2 cup brown sugar</li>
<li>1 large egg</li>
<li>1 teaspoon baking soda</li>
<li>1/2 teaspoon vanilla extract</li>
<li>1 cup semisweet chocolate chips (or half dark chocolate and half white chocolate chips)</li>
</ul>
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<div>
<br /></div>
<div style="text-align: left;">
<b>Recipe:</b></div>
<div style="text-align: left;">
1. Preheat the oven to 350F.<br />
2. Mix the peanut butter, brown sugar, egg, baking soda, and vanilla extract in a medium bowl:</div>
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<div style="text-align: left;">
<br />
3. Mix in the chocolate chips:</div>
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<div style="text-align: left;">
</div>
<div style="text-align: center;">
<b>I used half white chocolate and half dark chocolate.</b></div>
<div style="text-align: center;">
<b><br /></b></div>
4. Using moistened hands (make sure you do this or else to dough will stick to your hands), form 1 tablespoon dough balls. Arrange the dough on a greased baking sheet:<br />
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<div style="text-align: left;">
<br />
5. Bake until puffed and golden on the bottom, about 10 minutes. Cool and enjoy!</div>
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<span style="color: #f1c232; font-size: x-large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="color: #f1c232; font-size: x-large;"><b>Frozen Chocolate Banana Pops</b></span></div>
<div>
Have you had the "Gone Bananas!" chocolate covered banana slices from Trader Joe's? If not, go buy them immediately...they're delicious...</div>
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<div>
The following recipe is a take on this tasty (and healthier) sweet treat...</div>
<div>
<br /></div>
<div>
<b>Ingredients:</b></div>
<div>
*Pictures and recipe from <a href="http://www.thecomfortofcooking.com/2012/05/frozen-chocolate-banana-pops.html" target="_blank">Comfort of Cooking</a> blog</div>
<div>
<ul>
<li>3 firm-ripe bananas, cut into 2-inch pieces</li>
<li>6 ounces (1 cup) semisweet chocolate chips</li>
<li><b>Toppings:</b> sprinkles, coconut flakes, nuts, crushed pretzels, etc.</li>
<li>Toothpicks</li>
</ul>
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<div>
<br /></div>
</div>
<div>
<b>Recipe:</b></div>
<div>
1. Insert a toothpick into each banana slice:</div>
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<div>
<br />
2. Arrange bananas, toothpick side up, on a parchment lined baking sheet. Freeze until firm (about 2 hours).<br />
3. In a microwave-safe bowl, heat chocolate in 10 seconds increments, stirring in between, until melted and smooth:</div>
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<div>
<br />
4. Quickly dip each banana piece into the chocolate, shake off excess, and cover in topping. Chocolate should set quickly, but you can freeze or refrigerate pops before serving. Leftovers can be stored in the fridge for 2 days:</div>
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<div>
<br /></div>
<div>
<b><span style="color: #b45f06;">Flourless Peanut Butter Cookies</span> recipe to print:</b></div>
<div>
<ol>
<li>Preheat the oven to 350 F.</li>
<li>Mix the peanut butter, brown sugar, egg, baking soda, and vanilla extract in a medium bowl.</li>
<li>Mix in the chocolate chips.</li>
<li>Using moistened hands (make sure you do this or else to dough will stick to your hands), form 1 tablespoon dough balls. Arrange the dough on a greased baking sheet.</li>
<li>Bake until puffed and golden on the bottom, about 10 minutes. Cool and enjoy!</li>
</ol>
<div>
<div>
<b><span style="color: #f1c232;">Frozen Chocolate Bananas</span> recipe to print:</b></div>
<div>
<ol>
<li>Insert a toothpick into each banana slice.</li>
<li>Arrange bananas, toothpick side up, on a parchment lined baking sheet. Freeze until firm (about 2 hours).</li>
<li>In a microwave-safe bowl, heat chocolate in 10 seconds increments, stirring in between, until melted and smooth.</li>
<li>Quickly dip each banana piece into the chocolate, shake off excess, and cover in topping. Chocolate should set quickly, but you can freeze or refrigerate pops before serving. Leftovers can be stored in the fridge for 2 days.</li>
</ol>
</div>
</div>
</div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com2tag:blogger.com,1999:blog-7176235750382360468.post-88992746504821875582013-04-15T08:57:00.002-07:002013-04-15T09:08:42.932-07:00Crazy for Quinoa<h3>
<span style="color: #c27ba0;">Savory Eats</span></h3>
Words that describe quinoa: <i>versatile</i>, <i>healthy</i>, <i>tasty</i>, <i>protein-rich</i>, <i>filling</i>, <i>gluten-free</i>. I've cooked quinoa in all forms...ground up in pancakes as quinoa flour, sauteed into a sweet-potato quinoa fritter, substituted for rice in risotto, or swapped with oatmeal in the morning. Of all the recipes, the two I'm sharing today are my favorites - one for lunch (<b><span style="color: #38761d;">Quinoa Tabbouleh</span></b>) and one for dinner (<b><span style="color: #990000;">Quinoa Lasagna</span></b>)...<br />
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<div style="text-align: center;">
<span style="color: #38761d; font-size: x-large;"><b>Quinoa Tabbouleh</b></span></div>
<div style="text-align: left;">
Everyone knows I love Mediterranean food. Tabbouleh is a traditional Arabic salad made with bulgur wheat, tomatoes, cucumber, garlic, parsley, and other herbs and dressed in olive oil and lemon juice. By substituting quinoa for bulgur wheat, the recipe has fewer calories, fewer carbs, and more protein!</div>
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<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
*Adapted from <a href="http://www.bonappetit.com/recipes/2012/06/quinoa-tabbouleh" target="_blank">Bon Appetit</a></div>
<div style="text-align: left;">
**Makes 6 large servings</div>
<div style="text-align: left;">
</div>
<ul>
<li>1 cup quinoa, rinsed</li>
<li>2 cups vegetable broth</li>
<li>2 tablespoons fresh lemon juice</li>
<li>1 garlic clove, minced</li>
<li>1/3 cup olive oil</li>
<li>Sea salt and fresh ground pepper</li>
<li>1 large English cucumber or 2 Persian cucumbers, chopped</li>
<li>1 pint cherry tomatoes, halved</li>
<li>1 small eggplant, chopped</li>
<li>2/3 cup chopped flat-leaf parsley</li>
<li>1/2 cup chopped fresh mint</li>
<li>2 scallions, thinly sliced</li>
<li>Crumbled feta cheese on top (optional)</li>
</ul>
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<div>
<br /></div>
<b>Recipe:</b><br />
<div style="text-align: left;">
1. Rinse 1 cup of quinoa. Bring two cups of vegetable broth to a boil. Add dry quinoa, reduce to a simmer, and cover for 15 minutes until quinoa is finished cooking:</div>
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<div style="text-align: left;">
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2. Meanwhile, preheat the oven to 400, chop your eggplant into bite-sized pieces, drizzle with olive oil, and roast eggplant for about 45 minutes until golden brown:</div>
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3. Chop your vegetables and herbs (tomatoes, cucumber, scallions, garlic, parsley, mint):</div>
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4. In a separate bowl, whisk lemon juice and garlic together. Gradually whisk in 1/3 cup olive oil. Season dressing to taste with salt and pepper:</div>
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5. Transfer the quinoa to a large bowl. Add the roasted eggplant and fresh vegetables. Add the fresh herbs. Drizzle the dressing over the salad and mix well. Season to taste with salt and pepper. Chill and serve cold:</div>
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<div style="text-align: center;">
<b>You can crumble feta cheese on top if you'd like!</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<span style="color: #990000; font-size: x-large;"><b>Quinoa Lasagna</b></span></div>
<div style="text-align: left;">
This recipe will blow you away. Not only does the taste resemble pizza, but it smells like heaven and is very good for you. Did I mention it's easy, filling, and a one-dish-wonder?</div>
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<br /></div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
*Recipe from <a href="http://www.eatingwell.com/recipes/quinoa_lasagna.html" target="_blank">Eating Well</a></div>
<div style="text-align: left;">
**Makes 8 servings (250 calories/serving)</div>
<div style="text-align: left;">
</div>
<ul>
<li>2 cups vegetable broth</li>
<li>1 cup quinoa</li>
<li>2 tablespoons olive oil</li>
<li>1 cup chopped onions</li>
<li>1 cup sliced mushrooms</li>
<li>2 cloves garlic, minced</li>
<li>2 cups tomato sauce</li>
<li>2 cups low-fat cottage cheese</li>
<li>1 large egg, beaten</li>
<li>1/4 cup Parmesan cheese</li>
<li>2 tablespoons minced fresh basil or 1/2 teaspoon dried basil</li>
<li>1 tablespoon dried oregano</li>
<li>2 cups zucchini, sliced</li>
<li>2 cups packed fresh spinach</li>
<li>1 & 1/2 cups shredded low-fat mozzarella cheese</li>
</ul>
<b>Recipe:</b><br />
<div style="text-align: left;">
<b>*Apologies for the poorer quality iPhone pictures in this recipe - my Nikon camera was missing-in-action last night.</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
1. Preheat the oven to 350F.<br />
2. Coat a 9x13-inch baking dish with cooking spray. Bring 2 cups vegetable broth to a boil. Add 1 cup quinoa, reduce to a simmer, cover for 15 minutes until quinoa is done cooking. Set aside. Evenly spread quinoa out in the prepared dish:</div>
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3. Chop onions and garlic. Add oil to a saucepan. Add onions and cook until starting to brown, 5 to 6 minutes. Add mushrooms and cook until mushrooms are softened. Add garlic. Add tomato sauce. Stir and remove from heat:<br />
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4. In a separate bowl combine cottage cheese and egg, mix well. Stir in Parmesan cheese, basil, and oregano:</div>
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5. Spread 1/3 of the sauce (with onions, garlic, and mushrooms) over the quinoa. Make a layer of all the zucchini, then spread a layer of all the cottage cheese mixture:</div>
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6. Spread half of the remaining tomato sauce on top of the cottage cheese. Then add all the spinach:</div>
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7. Finish with the remaining sauce and spread mozzarella on top:</div>
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8. Bake the lasagna until the cheese is melted, bubbling and slightly browned around the edges, 35-40 minutes. Serve while hot!</div>
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<b><span style="color: #38761d;">Quinoa Tabbouleh</span> recipe to print:</b><br />
<ol>
<li>Rinse 1 cup of quinoa. Bring two cups of vegetable broth to a boil. Add dry quinoa, reduce to a simmer, and cover for 15 minutes until quinoa is finished cooking.</li>
<li>Meanwhile, preheat the oven to 400, chop your eggplant into bite sized pieces, drizzle with olive oil, and roast eggplant for about 45 minutes until golden brown.</li>
<li>Chop your vegetables and herbs (tomatoes, cucumber, scallions, garlic, parsley, mint).</li>
<li>In a separate bowl, whisk lemon juice and garlic together. Gradually whisk in 1/3 cup olive oil. Season dressing to taste with salt and pepper.</li>
<li>Transfer the quinoa to a large bowl. Add the roasted eggplant and fresh vegetables. Add the fresh herbs. Drizzle the dressing over the salad and mix well. Season to taste with salt and pepper. Chill and serve cold.</li>
</ol>
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<b><span style="color: #990000;">Quinoa Lasagna</span> recipe to print:</b><br />
<ol>
<li>Preheat the oven to 350F.</li>
<li>Coat a 9x13 baking dish with cooking spray. Bring 2 cups vegetable broth to a boil. Add 1 cup quinoa, reduce to a simmer, cover for 15 minutes until quinoa is done cooking. Set aside. Evenly spread quinoa out in the prepared dish.</li>
<li>Chop onions and garlic. Add oil to a saucepan. Add onions and cook until starting to brown, 5 to 6 minutes. Add mushrooms and cook until mushrooms are softened. Add garlic. Add tomato sauce. Stir and remove from heat.</li>
<li>In a separate bowl combine cottage cheese and egg, mix well. Stir in Parmesan cheese, basil, and oregano.</li>
<li>Spread 1/3 of the sauce (with onions and mushrooms) over the quinoa. Make a layer of all the zucchini, then spread a layer of all the cottage cheese mixture.</li>
<li>Spread half of the remaining tomato sauce on top of the cottage cheese. Then add all the spinach.</li>
<li>Finish with the remaining sauce and spread mozzarella on top.</li>
<li>Bake the lasagna until the cheese is melted, bubbling and slightly browned around the edges, 35-40 minutes. Serve while hot!</li>
</ol>
</div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-56088199514061314602013-04-12T07:26:00.002-07:002013-04-12T07:42:27.011-07:00Momofuku Noodle Bar<h3>
<span style="color: #c27ba0;">Big Apple Bites</span></h3>
To keep your spirits up on a day like today, repeat the following: "April showers bring May flowers"...<br />
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Another thing I wholeheartedly recommend on a rainy afternoon is a hearty, scrumptious bowl of ramen from <a href="http://momofuku.com/new-york/noodle-bar/" target="_blank">Momofuku Noodle Bar</a>. I have one word to describe Momofuku:<span style="font-size: large;"> <b style="font-style: italic;">YUM.</b></span> Weird name aside, Momofuku lives up to its incredible reputation. If you have the patience to wait an hour to be seated (because they don't take reservations), you <i>will not</i> be disappointed...<br />
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<b>171 1st Avenue</b></div>
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I'm going to cut to the chase and start describing our meal. We started off with some homemade pickled vegetables, bok choy (a tad spicy for me), and pork/shiitake buns...</div>
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<b>The buns were heavenly, the cucumber had the perfect crunch, and the pork belly was fall-off-the-bone tender.</b></div>
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Next up: ramen noodle bowls. Anja and I tried the Prawn, Papaya, and Scallion Ramen while Aleksa and Caroline had the famous "Momofuku Ramen" with pork belly, pork shoulder, and poached egg...</div>
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<b>Both ramen bowls were to die for, as expected.</b></div>
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Momofuku is as famous for its outlandish desserts as it is for the scrumptious noodle bowls. So we ordered dessert, obviously...</div>
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<b>Pancake Cake Truffles</b></div>
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<i>Good, but not as good as Momofuku's <a href="http://20somethingandthecity.blogspot.com/2012/09/madison-square-eats.html" target="_blank">Birthday Cake Truffles</a>.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVy5eiy8RNtIQLOtG-KRCkbPgMTKrEPv-v8anUjbn4pBKHIsFsCQubax2Y8mrETB2ZtKSSbKVEBlLm-7Z_Lst7ADEUMh22AphHuaXnjmAMxTx1zHh6y5_XjvFZSExNkj_8CFiAYKFLm6sJ/s1600/Peanut-butter-and-ritz-cracker-twist-soft-serve-at-Momofuku.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVy5eiy8RNtIQLOtG-KRCkbPgMTKrEPv-v8anUjbn4pBKHIsFsCQubax2Y8mrETB2ZtKSSbKVEBlLm-7Z_Lst7ADEUMh22AphHuaXnjmAMxTx1zHh6y5_XjvFZSExNkj_8CFiAYKFLm6sJ/s640/Peanut-butter-and-ritz-cracker-twist-soft-serve-at-Momofuku.jpg" width="640" /></a></div>
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<b>Cream Cheese Sage Soft Serve on a layer of apple pie</b></div>
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<i>One of the most luscious, delicious, creamy, unique bites of frozen yogurt I have ever had.</i></div>
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<i><br /></i></div>
</div>
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Why is there so much hype about Momofuku? You must <strike> see </strike> taste for yourself.</div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-74901166282896935782013-04-10T09:23:00.002-07:002013-04-10T09:50:16.802-07:00The Ivy Chopped Salad<h3>
<span style="color: #c27ba0;">Savory Eats</span></h3>
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<i>Finally.</i> I have uncovered a long-time favorite salad recipe: <b><span style="color: #38761d; font-size: large;">The Ivy Chopped Salad</span></b>. What is <a href="http://theivyrestaurants.com/" target="_blank">The Ivy</a>? If you live in Los Angeles or Orange County, you shouldn't have to ask this question. The Ivy is a nouvelle American restaurant on Robertson Blvd known for celebrity sightings and its adorable country cottage vibe...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrwLvZlW-wDmupFgQp6CrGqkoPc9gCoTrAiW_ML6WJMPDvidh3VGN4RQTXbsXBUe8LVRhDW997bhESM6Q7HrwQl1yqFY6uHVIQSuVrEaX0Xkvy033beyqc-qqD71s80r2mitkek5Fk0Sz/s1600/ivy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrwLvZlW-wDmupFgQp6CrGqkoPc9gCoTrAiW_ML6WJMPDvidh3VGN4RQTXbsXBUe8LVRhDW997bhESM6Q7HrwQl1yqFY6uHVIQSuVrEaX0Xkvy033beyqc-qqD71s80r2mitkek5Fk0Sz/s640/ivy2.jpg" width="640" /></a></div>
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<b>113 N Robertson Blvd, Los Angeles, CA</b></div>
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If a celebrity wants to be seen, she (or he) heads to <a href="http://theivyrestaurants.com/" target="_blank">The Ivy Restaurant</a> where herds of paparazzi await...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvp84Vzv3b7vWrX8t6VTYrXkNIXcCBnYWfWbQNByhGCIZswhbvWCVWiAAIVEinHD_MQr8yfUL2bGDPFf247DYeyS2OKABzjLYsEPy5wIZjBUeEwVgZDzQiGrcQrUuVWoWZSn5-bIZMCC4/s1600/0b32e_jennifer-aniston-ivy-leave.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvp84Vzv3b7vWrX8t6VTYrXkNIXcCBnYWfWbQNByhGCIZswhbvWCVWiAAIVEinHD_MQr8yfUL2bGDPFf247DYeyS2OKABzjLYsEPy5wIZjBUeEwVgZDzQiGrcQrUuVWoWZSn5-bIZMCC4/s400/0b32e_jennifer-aniston-ivy-leave.jpg" width="400" /></a></div>
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<b>Jen</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApzCMtirGpQIS8D-2OHTsAZCjZj8SwQOEpvJ1ZpiydrjxRu4DQKf3BKDR-uOV-LC1pMPhcvHDaQZDJ9Qmhl1CyUJT-eji7YvEmCMviY9f2SZUPEqysiqbIhMn6TJRccxBJLBynEjFnzuq/s1600/Pregnant+Jessica+Simpson+Leaving+Ivy+bdxJT9hhIRPl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApzCMtirGpQIS8D-2OHTsAZCjZj8SwQOEpvJ1ZpiydrjxRu4DQKf3BKDR-uOV-LC1pMPhcvHDaQZDJ9Qmhl1CyUJT-eji7YvEmCMviY9f2SZUPEqysiqbIhMn6TJRccxBJLBynEjFnzuq/s400/Pregnant+Jessica+Simpson+Leaving+Ivy+bdxJT9hhIRPl.jpg" width="346" /></a></div>
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<b>Jess</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWeluvZQ4RN0J0aZD8rN-njFOZiCxIWRXqyubqwh1RPjq7FOt0McrlK_KmLiLnOzetYTHuqm5wSkpSdKXnx8Hfq47WA58w5a60Asx8N1bcMUXWeSjrLup8xQj66HZi6biil0t9w1F2Awhy/s1600/ciara-kim-kardashian-ivy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWeluvZQ4RN0J0aZD8rN-njFOZiCxIWRXqyubqwh1RPjq7FOt0McrlK_KmLiLnOzetYTHuqm5wSkpSdKXnx8Hfq47WA58w5a60Asx8N1bcMUXWeSjrLup8xQj66HZi6biil0t9w1F2Awhy/s400/ciara-kim-kardashian-ivy.jpg" width="400" /></a></div>
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<b>Ciara and Kim</b></div>
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<br /></div>
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Why else do people travel near and far to The Ivy? The Ivy Chopped Salad. Below is Gwyneth Paltrow's recipe (and I think she nailed it).</div>
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<b>Ingredients:</b></div>
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<ul>
<li><b><span style="color: #38761d;">Salad</span></b></li>
<ul>
<li>2 large beets, boiled, peeled, and chopped</li>
<li>3 medium zucchini, chopped</li>
<li>2 fresh ears of corn, shucked, steamed, and cut off the cob</li>
<li>1 bunch of scallions, white and light green parts chopped</li>
<li>2 tablespoons extra-virgin olive oil</li>
<li>2 heads butter lettuce, chopped (I used romaine and it was still great)</li>
<li>1/2 pint grape tomatoes, quartered</li>
<li>1/4 cup fresh basil, chopped</li>
<li>Coarse salt</li>
</ul>
<li><b><span style="color: #e06666;">Salmon</span> (my own recipe)</b></li>
<ul>
<li>2 wild salmon fillets</li>
<li>2 tablespoons freshly chopped parsley</li>
<li>3 cloves of garlic, chopped</li>
<li>1 & 1/2 teaspoons Dijon mustard</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp pepper</li>
<li>2 tablespoons olive oil</li>
<li>2 tablespoons fresh lemon juice</li>
</ul>
<li><b><span style="color: #0b5394;">Balsamic & Lime Vinaigrette Dressing</span></b></li>
<ul>
<li>2 tablespoons balsamic vinegar</li>
<li>2 tablespoons agave nectar (or honey)</li>
<li>1 tablespoon fresh lime juice</li>
<li>6 tablespoons olive oil</li>
<li>Coarse salt and pepper</li>
</ul>
</ul>
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<b>Recipe:</b></div>
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<b><i><span style="color: #38761d;">Salad</span></i></b></div>
<div>
1. Steam or boil beets until cooked through (roughly 30 minutes). Let them cool (I put them in the fridge for 30 minutes), then peel and cut them into a medium dice:</div>
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<b><span style="color: red;">Warning:</span> Fresh beets will stain your hands <span style="color: magenta;">bright pink</span>.</b></div>
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2. Chop zucchini, corn, and scallions. Heat a pan and add 2 tablespoons of olive oil. Add the chopped vegetables. Sprinkle with salt. Cook until lightly browned, about 15 minutes - <b>NOTE:</b> if you have access to a grill, rub the vegetables with salt and olive oil and throw them on the grill, then chop them up into bite-sized pieces:</div>
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3. Chop the lettuce, tomatoes, and basil and add them to a large bowl:</div>
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<div>
<br />
4. Add the sauteed vegetables to the salad bowl.</div>
<div>
<br />
<div>
<b><i><span style="color: #e06666;">Salmon</span></i></b></div>
</div>
<div>
1. In a small bowl, combine 2 tablespoons freshly chopped parsley, 3 cloves of garlic, 1.5 teaspoons of Dijon mustard, 1/2 tsp salt, 1/2 tsp pepper, 2 tablespoons olive oil, and 2 tablespoons fresh lemon juice. Mix well. Spread on top of the salmon fillets:</div>
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<div>
<br /></div>
<div>
2. Bake the salmon for roughly 10-12 minutes until flaky and cooked through.</div>
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</div>
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</div>
<div>
<br /></div>
<div>
<b><i><span style="color: #0b5394;">Dressing</span></i></b></div>
<div>
1. Whisk the balsamic vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil. Add salt and pepper to taste. Set aside until you dress the salad:</div>
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<div>
<div style="text-align: center;">
<b>Absolutely delicious</b></div>
<div>
<br /></div>
</div>
</div>
<div>
<b>Recipe to print:</b></div>
<div>
<b><i><span style="color: #38761d;">Salad</span></i></b></div>
<div>
<ol>
<li>Steam or boil beets until cooked through (roughly 30 minutes). Let them cool (I put them in the fridge for 30 minutes), then peel and cut them into a medium dice.</li>
<li>Chop zucchini, corn, and scallions. Heat a pan and add 2 tablespoons of olive oil. Add the chopped vegetables. Sprinkle with salt. Cook until lightly browned, about 15 minutes - <b>NOTE:</b> if you have access to a grill, rub the vegetables with salt and olive oil and throw them on the grill, then chop them up into bite-sized pieces.</li>
<li>Chop the lettuce, tomatoes, and basil and add them to a large bowl.</li>
<li>Add the sauteed vegetables to the salad bowl.</li>
</ol>
<div>
<b><i><span style="color: #e06666;">Salmon</span></i></b></div>
</div>
<div>
<ol>
<li>In a small bowl, combine 2 tablespoons freshly chopped parsley, 3 cloves of garlic, 1.5 teaspoons of Dijon mustard, 1/2 tsp salt, 1/2 tsp pepper, 2 tablespoons olive oil, and 2 tablespoons fresh lemon juice. Mix well. Spread on top of the salmon fillets.</li>
<li>Bake the salmon for roughly 10-12 minutes until flaky and cooked through.</li>
</ol>
</div>
<div>
<b><i><span style="color: #0b5394;">Dressing</span></i></b></div>
<div>
<ol>
<li>Whisk the balsamic vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil. Add salt and pepper to taste. Set aside until you dress the salad.</li>
</ol>
</div>
</div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-72002253717807080632013-04-08T08:20:00.002-07:002013-04-08T11:47:49.250-07:00That's the way the cookie crumbles: NYC<h3>
<span style="color: #c27ba0;">Big Apple Bites</span></h3>
<div>
This post was a long time in the making...I LOVE COOKIES. So, naturally, finding the best cookies in New York City was a blog-worthy mission. During this quest, my taste buds died and went to heaven. Without further ado...</div>
<div style="text-align: center;">
<b><span style="color: blue; font-size: x-large;">The Cookie Champion: Levain Bakery</span></b></div>
<div style="text-align: left;">
Your heart will stop beating when you taste <a href="http://www.levainbakery.com/" target="_blank">Levain Bakery</a> cookies. This small Upper West Side bakeshop has some of the most amazing cookies and baked goods I have ever eaten.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGN5aRzadQUFkdMf2mPSgnXNhNU4Vchi9smMKy3de5aY7Ifq3qdtgI8zwFDrUMx9vHsUknUXlU3Ld73NHKTlwjRhBTubh6iEop2Di3ncwk70WeQaCU2XF5LEK0bMysObqq7mFRGdvxBKCC/s1600/1033644445_af79b47bc6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGN5aRzadQUFkdMf2mPSgnXNhNU4Vchi9smMKy3de5aY7Ifq3qdtgI8zwFDrUMx9vHsUknUXlU3Ld73NHKTlwjRhBTubh6iEop2Di3ncwk70WeQaCU2XF5LEK0bMysObqq7mFRGdvxBKCC/s640/1033644445_af79b47bc6.jpg" width="640" /></a></div>
<div style="text-align: center;">
<b>167 West 74th Street</b></div>
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilWmS_YpAwPMeXKQQ5Q7riZjBoN-f00WEykSQ2YKU4YXuZTf8xJH7V-hZC0MAoqpSBIrb2gdNDfDYivWOe2EpR4Il1kxwie4Drk3PS2yxwtsXD2NdTqlCgrmXESPPXqjrvZfXHyYZHNJoE/s1600/levain-best-bakery-nyc2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilWmS_YpAwPMeXKQQ5Q7riZjBoN-f00WEykSQ2YKU4YXuZTf8xJH7V-hZC0MAoqpSBIrb2gdNDfDYivWOe2EpR4Il1kxwie4Drk3PS2yxwtsXD2NdTqlCgrmXESPPXqjrvZfXHyYZHNJoE/s640/levain-best-bakery-nyc2.jpg" width="640" /></a></div>
<div style="text-align: center;">
<b>Their famous chocolate chip walnut cookies are essentially cookie dough in the center with a <i>perfect</i>, crisp exterior.</b></div>
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<b><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhid-QcyCJsVSCD9BVK3vKSq4UazfHlHKIkguKKdD1oE0eouxslbN6mZ23a-gUmVWK_oc6gaDUCBdq7FbSXsMriSFvEPqtBCmqKjPgfLbc2W3lbYEi57s6zy9jGvyGCkRDragCDkrIspfHz/s1600/Levain-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhid-QcyCJsVSCD9BVK3vKSq4UazfHlHKIkguKKdD1oE0eouxslbN6mZ23a-gUmVWK_oc6gaDUCBdq7FbSXsMriSFvEPqtBCmqKjPgfLbc2W3lbYEi57s6zy9jGvyGCkRDragCDkrIspfHz/s640/Levain-3.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLY-3uzLS58zSU6bhFwoRkDpbqE3HEoZtW1r_XN7k0ezAofq2-Moo3RY3U5YPtd3YrTeA0FSKMbuIHvepv6rOcWXfIeMnmYr7Psmj_crBNViFLnbRf5z1AclzDLvecpXpeC5rFB5_Sjd-/s1600/levain-bakery-chocolate-chip-walnut-cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLY-3uzLS58zSU6bhFwoRkDpbqE3HEoZtW1r_XN7k0ezAofq2-Moo3RY3U5YPtd3YrTeA0FSKMbuIHvepv6rOcWXfIeMnmYr7Psmj_crBNViFLnbRf5z1AclzDLvecpXpeC5rFB5_Sjd-/s640/levain-bakery-chocolate-chip-walnut-cookie.jpg" width="640" /></a></div>
<div style="text-align: center;">
<b>You can't begin to imagine how delicious these are.</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b><span style="color: purple; font-size: x-large;">Late Night Cookies: Insomnia Cookies</span></b></div>
At $1.00/cookie, <a href="https://insomniacookies.com/" target="_blank">Insomnia Cookies</a> is every college kids dream. Did I mention they deliver warm, fresh-baked cookies until 3:00 AM?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6soAgZoWNmeA9a1KT8ALGot1aoISduhDwV4BOl3DnYFqmm_TMsPrfevYu0LBQBfj-6KyUeO7ezNyn-Nq0guvceiydMI5cvqvAuveq8Abk3pM7qcztc3OIVdfOtaqRipfI5QpfhyEm-qsv/s1600/dsc_0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6soAgZoWNmeA9a1KT8ALGot1aoISduhDwV4BOl3DnYFqmm_TMsPrfevYu0LBQBfj-6KyUeO7ezNyn-Nq0guvceiydMI5cvqvAuveq8Abk3pM7qcztc3OIVdfOtaqRipfI5QpfhyEm-qsv/s640/dsc_0005.jpg" width="640" /></a></div>
<div style="text-align: center;">
<b>Three locations in the city: Upper West Side, Murray Hill, and West 8th Street</b></div>
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiXLKCG-g5jWQZGefm-52Cf8P7DfIFJjzwhDwxND_X9Vkd0Bk0FJtSkk-TD4f_IPRYyRz24d_J19cMt26k9Te8_Faa_VrT3k1KBHQywlqQgmsAzw_1CiMq3P46i0qSl_PFFZ8Z61UzVaj/s1600/2389292591_6d705852b4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiXLKCG-g5jWQZGefm-52Cf8P7DfIFJjzwhDwxND_X9Vkd0Bk0FJtSkk-TD4f_IPRYyRz24d_J19cMt26k9Te8_Faa_VrT3k1KBHQywlqQgmsAzw_1CiMq3P46i0qSl_PFFZ8Z61UzVaj/s640/2389292591_6d705852b4.jpeg" width="640" /></a></div>
<div style="text-align: center;">
<b>"Baked Right Late Night"</b></div>
<div style="text-align: center;">
<span style="color: #783f04;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><b>Cookies for Chocoholics: Jacques Torres & City Bakery</b></span></div>
<div style="text-align: left;">
Do you remember this blog post in January: <a href="http://20somethingandthecity.blogspot.com/2013/01/my-quest-for-perfect-chocolate-chip.html" target="_blank">New York Times Best Chocolate Chip Cookie Recipe</a>? Well, this cookie was based on <a href="https://www.mrchocolate.com/" target="_blank">Jacques Torres</a>'s famous chocolate chip cookie...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv92moyzQehI5t0-pR3Op1u-iKFtwSVj3W7uoGl5druVtnm9zPnP6i4th-AN-uiir4Lq3PRHKUtDSN5-ng2jkK27HBhp4FoPxItWBL7zTlhOBXVqSenu2bn0hEmeRkelozSvh7E6WpnKaq/s1600/jacques-torres-057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv92moyzQehI5t0-pR3Op1u-iKFtwSVj3W7uoGl5druVtnm9zPnP6i4th-AN-uiir4Lq3PRHKUtDSN5-ng2jkK27HBhp4FoPxItWBL7zTlhOBXVqSenu2bn0hEmeRkelozSvh7E6WpnKaq/s640/jacques-torres-057.jpg" width="640" /></a></div>
<div style="text-align: center;">
<b>You won't find one bite without chocolate.</b></div>
<div style="text-align: center;">
<b><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLZ_cLyMj7M-q1v-HdBbGYTih6CkLy1xDxWfpm4jKbZPihxMZOPMzeZhz43YXZy_-ywZdcWYsYBIv33v2yNZOMbtFV_G1O-MAUgvKixlYZo0oaqU6NsCIbh8B3yxp5hLHsnCJ1-_Fe0Bu/s1600/20091012_NYC_nycwff_jacquesTorresAndCookies_HFR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLZ_cLyMj7M-q1v-HdBbGYTih6CkLy1xDxWfpm4jKbZPihxMZOPMzeZhz43YXZy_-ywZdcWYsYBIv33v2yNZOMbtFV_G1O-MAUgvKixlYZo0oaqU6NsCIbh8B3yxp5hLHsnCJ1-_Fe0Bu/s640/20091012_NYC_nycwff_jacquesTorresAndCookies_HFR.jpg" width="640" /></a></div>
<div style="text-align: center;">
<b>Jacques Torres locations: Upper West Side, Rockefeller Plaza, and Chelsea Market</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
Another chocoholic's favorite cookie is from <a href="http://www.thecitybakery.com/" target="_blank">The City Bakery</a>. The City Bakery's melted chocolate chip cookie is buttery, luscious, and so chocolately it almost tastes like a brownie in the middle. There are a zillion other decadent baked goods being pumped out of this kitchen as well (including heavenly pretzel croissants)...</div>
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<br />
<div style="text-align: center;">
<span style="color: #e06666; font-size: x-large;"><b>Cookies for the Rare Non-Chocoholic: Sugar Plumm & Levain Bakery (again)</b></span></div>
<div style="text-align: left;">
Yes, people who don't love chocolate do exist. Weird, right? On the bright side, there are some <i>incredible</i> cookies sans chocolat. First up is the Creme Brulee cookie from <a href="http://www.sugarandplumm.com/" target="_blank">Sugar and Plumm Bakery</a> on Bleecker Street...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcd5CJVWEMmKyr1F_XZB2xUEDiZnTBuzsDRHLnG4oYCrmLasCozL4_uSAscwgdF6X7HUfsxYtsLBh70H2iZVx2epkgq931Mzphs4vNwErFJvTdrhsJXvuXwpD_tKoDRy2o5kjVKmDD6y3/s1600/IMG_6642.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcd5CJVWEMmKyr1F_XZB2xUEDiZnTBuzsDRHLnG4oYCrmLasCozL4_uSAscwgdF6X7HUfsxYtsLBh70H2iZVx2epkgq931Mzphs4vNwErFJvTdrhsJXvuXwpD_tKoDRy2o5kjVKmDD6y3/s640/IMG_6642.jpeg" width="480" /></a></div>
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<b>Chewy creme brulee center with a crispy, sugar-dusted exterior. It was like a sugar cookie on steroids.</b></div>
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Secondly, <a href="http://www.levainbakery.com/store/all-products.html" target="_blank">Levain Bakery</a> tops the cookie list AGAIN with its Bomboloncini...interesting name, delicious cookie...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYwRDMMPPsQJABdRj29xTPYRoOCrFJwIwwtOtDv66MF8Yb5mIKihSCMtvcKUXbXH1bvwIHzndJK3xq2_6Xa1LSzEr7u5sh2gKAY-3_3mJIShZCszY0elDwjDgpDBgmnnMfa5_90clGjBo/s1600/bomboloncini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYwRDMMPPsQJABdRj29xTPYRoOCrFJwIwwtOtDv66MF8Yb5mIKihSCMtvcKUXbXH1bvwIHzndJK3xq2_6Xa1LSzEr7u5sh2gKAY-3_3mJIShZCszY0elDwjDgpDBgmnnMfa5_90clGjBo/s640/bomboloncini.jpg" width="640" /></a></div>
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<b>It's like a cookie dressed up as a doughnut.</b></div>
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"Bomboloncini" are soft-baked dough filled with raspberry jam and dusted with powdered sugar...sweet, tart, fluffy, non-chocolate deliciousness...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp6bXoF7DLa_MMaGOXb9Zc4Dja8ZTg1TaZ4UZaELPGNMUqSw5cXpvR1kc2SkxM0F6i0v75XH-rTqn1ePmx-HM7VxPLvdF5lyXr3J2iipS5t1wMq9bez80uXN5d1Vhhs-LyEKN9CPXlwjdV/s1600/....jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp6bXoF7DLa_MMaGOXb9Zc4Dja8ZTg1TaZ4UZaELPGNMUqSw5cXpvR1kc2SkxM0F6i0v75XH-rTqn1ePmx-HM7VxPLvdF5lyXr3J2iipS5t1wMq9bez80uXN5d1Vhhs-LyEKN9CPXlwjdV/s640/....jpg" width="640" /></a></div>
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Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-36810794378221493432013-04-05T08:23:00.001-07:002013-04-05T08:35:46.483-07:00theSkimm: Your new secret weapon...<h3>
<span style="color: #c27ba0;">Funtivities (for girls on the go)</span></h3>
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<span style="color: #45818e;"><b><span style="font-size: large;">theSkimm:</span></b> </span>my newest obsession; a life-saver and a time-saver; finally some news I can tolerate; according to Forbes, it's my "new secret weapon"...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUNksEF1uRWJjryW8vuM8ZXOhA7Vtvc0fc84rxLDEFJdtrW-1Jj8n7YMZbb-8nSc7dqKbPxEYh-OrLGfsQ6eKTPQoDsk6jLgaH3aaBgaOBQIJ-37n-PuLn_BQUtm6sdD19DQF3nPW4xD3/s1600/7756182456_53bc17c3e4_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUNksEF1uRWJjryW8vuM8ZXOhA7Vtvc0fc84rxLDEFJdtrW-1Jj8n7YMZbb-8nSc7dqKbPxEYh-OrLGfsQ6eKTPQoDsk6jLgaH3aaBgaOBQIJ-37n-PuLn_BQUtm6sdD19DQF3nPW4xD3/s640/7756182456_53bc17c3e4_z.jpg" width="640" /></a></div>
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<a href="http://www.theskimm.com/?r=155D6" target="_blank">theSkimm</a> is straight-up genius. There are two types of people when it comes to reading up on your current events: 1) "You've always read the paper and pride yourself on being an informed citizen on top of all the week's biggest headlines...but, there is so much information, and so many different outlets, it's just not possible to absorb it all" (<a href="http://www.forbes.com/sites/womenintech/2013/03/21/skimm-ed-from-the-top/" target="_blank">Forbes</a>), or 2) Ignorance is bliss and you have no time for the news.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfh66hREMprc4HZxAQEDXksL2FCUULIi8SJR03Xq6xzgXOobnktIjLhm8ASn5X_gxVCB1rC-MkftBYZDZcXA0KNEXAiq-3uKmc9N59GbS3gHI9oySrJu808EaspgnwNrO9s6uyZgyhIme/s1600/sjp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfh66hREMprc4HZxAQEDXksL2FCUULIi8SJR03Xq6xzgXOobnktIjLhm8ASn5X_gxVCB1rC-MkftBYZDZcXA0KNEXAiq-3uKmc9N59GbS3gHI9oySrJu808EaspgnwNrO9s6uyZgyhIme/s640/sjp.jpg" width="640" /></a></div>
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<b>I'm with SJP. I'd rather wear the newspaper than read it.</b></div>
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Yes, I read the headlines every morning. Yes, I wish I had more interest in reading the rest. Yes, I feel guilty when I am uninformed about current events. Yes, theSkimm is my new best friend. What sets <a href="http://www.theskimm.com/?r=155D6" target="_blank">theSkimm</a> apart? It is legible and speaks to its audience in a voice that is conversational, understandable, and even entertaining. The most recent newsletter highlights everything from the financial crisis to Lululemon's see-through yoga pants...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifFhfgZ2Q-yPc0DXnbY5xB-pZjcCR7YE4n8pu-kfJsU7lFXdgbJ82ztM3BwC4bwq8V6_bwOWrmoJRK5pZ19RKkia56aZ8gLgVR-2Qr6L9O9KbOCWjAPnkb_zpuCSvjArrELFNEukOlHXtK/s1600/ESQ-lululemon-yoga-pants-2013-xl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifFhfgZ2Q-yPc0DXnbY5xB-pZjcCR7YE4n8pu-kfJsU7lFXdgbJ82ztM3BwC4bwq8V6_bwOWrmoJRK5pZ19RKkia56aZ8gLgVR-2Qr6L9O9KbOCWjAPnkb_zpuCSvjArrELFNEukOlHXtK/s640/ESQ-lululemon-yoga-pants-2013-xl.jpg" width="640" /></a></div>
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Here's a little snippet of today's newsletter:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj420G7FFCSrL5Mto4Tq0kCJzVBO-R86T4kmgf8729SVIP6v2TkKzv1TVELyYEcPRaunOf-tAZTI29OB2gwIh1b_r-NoL2tg_j3bWiaCQ1u5W5wW8EDRmS8zE61S1pItf2tQUOrSDH78xH/s1600/Skimm1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj420G7FFCSrL5Mto4Tq0kCJzVBO-R86T4kmgf8729SVIP6v2TkKzv1TVELyYEcPRaunOf-tAZTI29OB2gwIh1b_r-NoL2tg_j3bWiaCQ1u5W5wW8EDRmS8zE61S1pItf2tQUOrSDH78xH/s640/Skimm1.png" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoj5HhIEoYBGKkJ5MV3NFDEcmD5Rf8reacxYm1CC-AskpALGkvDtm8D1Uy9sL8l1Vh4XWb5jtOWbbOd4dB4JjEWHAl5IDIX2JhqVefW9hEs78yAgXXtwnc4H6xoikzZWxb19qrkj-f4I8/s1600/33.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoj5HhIEoYBGKkJ5MV3NFDEcmD5Rf8reacxYm1CC-AskpALGkvDtm8D1Uy9sL8l1Vh4XWb5jtOWbbOd4dB4JjEWHAl5IDIX2JhqVefW9hEs78yAgXXtwnc4H6xoikzZWxb19qrkj-f4I8/s640/33.png" width="640" /></a></div>
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Then, if you're especially intrigued by one of theSkimm's short summaries, you can read-up on the issue elsewhere! Subscribe to theSkimm for free by <a href="http://www.theskimm.com/?r=155D6" target="_blank">CLICKING HERE</a>.</div>
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Plus, their motto is really cute: "We read. You Skimm."</div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-37744771428080208672013-03-29T12:03:00.001-07:002013-03-29T12:03:27.181-07:00Easter Treats and Crafts<h3>
<span style="color: #c27ba0;">Sweet Treats & Easter Funtivities</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBKfv4AGi6euE_kH4uTjTC0GMcBDVUgGhLwno_QMA5FvQB_PCjFedwbL3XC3n8mIRjbtle81zAWcWzgQSeEsEerPlloW-5rOg45YR9jK2If7K9HwQrMvpkLE2y-K9ZTC7Uq_j4hm6QrS-/s1600/happy-easter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBKfv4AGi6euE_kH4uTjTC0GMcBDVUgGhLwno_QMA5FvQB_PCjFedwbL3XC3n8mIRjbtle81zAWcWzgQSeEsEerPlloW-5rOg45YR9jK2If7K9HwQrMvpkLE2y-K9ZTC7Uq_j4hm6QrS-/s640/happy-easter.jpg" width="640" /></a></div>
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<b>Can't wait to overdose on chocolate eggs this weekend!</b></div>
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Here are a few adorable Easter crafts and delicious Easter treats...</div>
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<span style="color: magenta; font-size: x-large;"><b>DIY Nail Polish Marbled Eggs</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHyE_0_gouNnLCN0TGjYDEaGBoIJarMdo9tAPuw8ZbfEICM37nOQ27Xe0lYx1aYC095RW554nUk8BneKFiZgEC79-Nxwq8SPQZ-A0TKA3kEc4E8-stD6TGQOTBObELApqQ3HB683Wkm4l/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHyE_0_gouNnLCN0TGjYDEaGBoIJarMdo9tAPuw8ZbfEICM37nOQ27Xe0lYx1aYC095RW554nUk8BneKFiZgEC79-Nxwq8SPQZ-A0TKA3kEc4E8-stD6TGQOTBObELApqQ3HB683Wkm4l/s640/Untitled-1.jpg" width="640" /></a></div>
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<b>These are straight-up awesome (from the <a href="http://www.henryhappened.com/nail-polish-marbled-eggs.html#" target="_blank">Henry Happened</a> blog)</b></div>
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All you need are eggs, some fun nail polish colors, a plastic cup of room temperature water (note: the polish won't work if the water is too cold or too hot), toothpicks, and nail polish remover (to clean up your hands when you're done)...</div>
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1. Drop lots of nail polish into the water (if the nail polish sinks, the temperature isn't right). Spread and swirl the polish out over the top of the water using a toothpick:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxC9WcVbsf1TqK44E0jTX1AItxKn16kCtpfiy2mBBZ_uZX0wisNxS4jnhYTLmYC8KoehhmUPD4_hGmIFmOoJCWhh6UgHfWX3eqtO6l_PvCRF41BR-HCG9IJs_slaNNNjw15ml-VWcnEC7E/s1600/Screen-Shot-2013-03-19-at-5.09.43-PM1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxC9WcVbsf1TqK44E0jTX1AItxKn16kCtpfiy2mBBZ_uZX0wisNxS4jnhYTLmYC8KoehhmUPD4_hGmIFmOoJCWhh6UgHfWX3eqtO6l_PvCRF41BR-HCG9IJs_slaNNNjw15ml-VWcnEC7E/s640/Screen-Shot-2013-03-19-at-5.09.43-PM1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3XMk3ElpGu3LNw0LnyNXzxUjFmxzGAoI_EjQQ__ooTWUAvX_AtEdoq-Wp0gJnLLa_CF4rOTMUcV3xnl9FbtNpEhTYWSNE69Xr7xkdZZ6PucSSopzCKRFyyEc9WEaxWUD-bsBaS_kLck-/s1600/Screen-Shot-2013-03-19-at-5.09.43-PM1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3XMk3ElpGu3LNw0LnyNXzxUjFmxzGAoI_EjQQ__ooTWUAvX_AtEdoq-Wp0gJnLLa_CF4rOTMUcV3xnl9FbtNpEhTYWSNE69Xr7xkdZZ6PucSSopzCKRFyyEc9WEaxWUD-bsBaS_kLck-/s640/Screen-Shot-2013-03-19-at-5.09.43-PM1.jpg" width="640" /></a></div>
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2. Hold the egg between your fingers, dunk the egg straight into the water, hold it for a second, then bring it up. The polish will cover about half of the egg. Set the egg down and let it dry:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQh_bLget92FB3Gw1dYzXbfYWUPhqMmRXzfJcuwUzw1TcXCQIY505Nusd4u_Q68rj-PPxkY8Oqh7MbRipw9YX2p203LodlsTxEqwXXIxkGriKXB0nroxQv8ed_X4178z_GKVtRxm4-Q_S/s1600/Screen-Shot-2013-03-19-at-5.09.26-PM1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQh_bLget92FB3Gw1dYzXbfYWUPhqMmRXzfJcuwUzw1TcXCQIY505Nusd4u_Q68rj-PPxkY8Oqh7MbRipw9YX2p203LodlsTxEqwXXIxkGriKXB0nroxQv8ed_X4178z_GKVtRxm4-Q_S/s640/Screen-Shot-2013-03-19-at-5.09.26-PM1.jpg" width="640" /></a></div>
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How cool are these?!</div>
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<span style="color: magenta; font-size: x-large;"><b>Hydrangea Cupcakes</b></span></div>
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<span style="text-align: left;"><b>These may or may not be the prettiest cupcakes of all time (from the <a href="http://www.glorioustreats.com/2010/07/hydrangea-cupcakes.html" target="_blank">Glorious Treats</a> blog)</b></span></div>
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First things first, make your cupcakes and frosting (whatever you like - but make sure your frosting is white, and therefore dye-able). Color your frosting half purple and half blue (try to match to a real hydrangea).<br />
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<b>NOTE: Make sure your frosting is thick - it must be stiff to hold the flower shape.</b></div>
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Fill the piping bag with both colors, side by side. Use a Wilton 2D tip (a large closed star tip) and pipe large loose stars around the edges and in the center. To stiffen frosting, if necessary, put it in the fridge for 20 minutes.</div>
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<b>Adorable for Easter or a spring party</b></div>
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<b><span style="color: magenta; font-size: x-large;">Easter Jelly Bean Flower Arrangement</span></b></div>
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<b>Doubles as an Easter centerpiece and a candy jar!</b></div>
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Three easy steps to make this cute flower vase:</div>
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1. Buy two vases (one small enough to fit in the larger one with space around it):</div>
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2. Place the small one inside the large one and fill the space in between with jelly beans:</div>
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3. Fill the smaller vase with water and add your flowers!</div>
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<span style="color: magenta; font-size: x-large;"><b>Rice Krispies Treats Easter Eggs</b></span></div>
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Cute? Yes. Easy? Yes. Delicious? Yes.</div>
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<b>From the <a href="http://foodfamilyfinds.com/dipped-and-decorated-rice-krispies-treat-eggs-for-easter/" target="_blank">Three Kids and Us</a> blog</b></div>
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<b>Ingredients:</b></div>
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<ul>
<li>1/4 cup of butter</li>
<li>4 cups mini marshmallows</li>
<li>7 cups of Rice Krispies cereal</li>
<li>Plastic Easter eggs</li>
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<b>Recipe:</b></div>
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<ol>
<li>Melt 4 tablespoons of butter and 4 cups of mini marshmallows over a low heat and add 7 cups of Rice Krispies. Mix well.</li>
<li>Coat the inside of your plastic Easter eggs with non-stick cooking spray. Stuff the plastic eggs with warm Rice Krispies Treat mix. Let them cool and sit for 10 minutes - for a special touch, fill the center of the Rice Krispies Treat eggs with candy!</li>
<li>Remove the treats from the plastic eggs. You can dip the treats in Wilton candy melts (they have really cute Easter colors) and roll them in sprinkles.</li>
</ol>
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Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0tag:blogger.com,1999:blog-7176235750382360468.post-61165159922785714382013-03-27T06:29:00.003-07:002013-03-27T06:29:45.041-07:00Maple and Balsamic Roasted Vegetable Salad<h3>
<span style="color: #c27ba0;">Savory (& Sweet) Eats</span></h3>
Things I like about this salad: 1) it's so <i>yummy</i>, 2) it's <i>filling</i> and <i>hearty</i>, 3) the <i>colors</i> are pretty and it looks great in a serving dish, 4) it's <i>easy</i>, and 5) it's perfect to make in <i>large quantities</i>...<br />
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<b>Recipe adapted from <a href="http://www.loveandlemons.com/2011/12/15/maple-and-balsamic-roasted-brussels-sprouts/" target="_blank">Love & Lemons</a></b></div>
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I love the taste of roasted and caramelized vegetables - then add a savory (balsamic) and sweet (maple) dressing...salad perfection.</div>
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<b>Ingredients:</b></div>
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*enough to feed 3 hungry girls for dinner (and for one girl, me, to have leftovers for lunch the next day)</div>
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<ul>
<li>2 cups brussels sprouts, halved</li>
<li>1 large bunch of broccoli, chopped</li>
<li>10 stalks of asparagus, chopped</li>
<li>1 sweet potato, peeled and chopped</li>
<li>A few cups of arugula</li>
<li>2-4 tablespoons olive oil</li>
<li>3 tablespoons maple syrup</li>
<li>3 tablespoons balsamic vinegar</li>
<li>1/4 cup dried cranberries</li>
<li>Salt and pepper</li>
<li>Balsamic vinaigrette to go on top</li>
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<b>Recipe:</b></div>
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1. Preheat the oven to 375F.</div>
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<br />2. Remove outer leaves of the brussels sprouts and cut them in half. Chop the broccoli and asparagus into bite-sized pieces. Peel and chop the sweet potato:</div>
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<br />3. Put the brussels sprouts and sweet potato in one bowl and put the broccoli and asparagus in another bowl. Pour 1.5 tablespoons of maple syrup in each bowl. Mix. Pour 1.5 tablespoons of balsamic vinegar in each bowl. Mix:</div>
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4. Drizzle a few tablespoons of olive oil in each bowl of vegetables. Top with salt and pepper to taste. Toss around until all the vegetables are fully coated.</div>
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5. Put the brussels sprouts/sweet potato mixture onto one (greased) baking sheet and put the broccoli/asparagus mixture onto another (greased) baking sheet:</div>
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<br />6. Roast the vegetables until browned but not burnt (the brussels sprouts/sweet potatoes should take about <b>50 minutes</b> and the broccoli/asparagus should take about <b>20 minutes</b>):</div>
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<br />7. Once roasted, set aside the vegetables and let them cool to about room temperature. Taste and adjust the seasoning - you might need to add more salt, pepper, maple, or balsamic. Toss all the roasted vegetables together, then add in the arugula and cranberries. Taste and drizzle some olive oil or balsamic vinaigrette on top if you prefer a salad that is more dressed:</div>
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We devoured the salad with a side of mixed fresh fruit!</div>
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<b>Success.</b></div>
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<br /></div>
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<b>Recipe to print:</b></div>
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<ol>
<li>Preheat the oven to 375F.</li>
<li>Remove outer leaves of the brussels sprouts and cut them in half. Chop the broccoli and asparagus into bite-sized pieces. Peel and chop the sweet potato.</li>
<li>Put the brussels sprouts and sweet potato in one bowl and put the broccoli and asparagus in another bowl. Pour 1.5 tablespoons of maple syrup in each bowl. Mix. Pour 1.5 tablespoons of balsamic vinegar in each bowl. Mix.</li>
<li>Drizzle a few tablespoons of olive oil in each bowl of vegetables. Top with salt and pepper to taste. Toss around until all the vegetables are fully coated.</li>
<li>Put the brussels sprouts/sweet potato mixture onto one, greased, baking sheet and put the broccoli/asparagus mixture onto another, greased, baking sheet.</li>
<li>Roast the vegetables until browned but not burnt (the brussels sprouts/sweet potatoes should take about <b>50 minutes</b> and the broccoli/asparagus should take about <b>20 minutes</b>).</li>
<li>Once roasted, set aside the vegetables and let them cool to about room temperature. Taste and adjust the seasoning - you might need to add more salt, pepper, maple, or balsamic. Toss all the roasted vegetables together, then add in the arugula and cranberries. Taste and drizzle some olive oil or balsamic vinaigrette on top if you prefer a salad that is more dressed.</li>
</ol>
</div>
Alexandra Helenehttp://www.blogger.com/profile/09622711104296793389noreply@blogger.com0