tag:blogger.com,1999:blog-34493792892957812682024-03-13T01:06:56.354-04:00Foodie in TrainingErin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-3449379289295781268.post-80935896155239707792011-05-23T21:42:00.009-04:002011-06-19T20:52:35.707-04:00CSA=fresh food and creative cooking<span style="font-size:85%;"><span style=" font-style: italic;font-family:arial;" >What does CSA stand for?<br /></span> <span style="font-family:arial;"><br />Good Question! It stands for </span></span><span style="font-weight: bold; font-family: arial;font-size:85%;" >C</span><span style="font-size:85%;"><span style="font-family:arial;">ommunity</span></span><span style="font-weight: bold; font-family: arial;font-size:85%;" > S</span><span style="font-size:85%;"><span style="font-family:arial;">upported </span></span><span style="font-weight: bold; font-family: arial;font-size:85%;" >A</span><span style="font-size:85%;"><span style="font-family:arial;">griculture.<br /><br /></span><span style=" font-style: italic;font-family:arial;" >What is it?<br /></span> <span style="font-family:arial;"><br />A "share" of fresh ingredients from a local farm.</span> <span style="font-family:arial;"><br /><br />Ryan and I have been wanting to do a CSA for a few years now, and this summer we decided to take the plunge! We did a lot of research (614 magazine had a great </span><a style="font-family: arial;" href="http://614columbus.com/article/the-drop-on-local-produce-613/">article</a><span style="font-family:arial;"> about CSA's a few months ago) and decided to purchase a our CSA with</span><a style="font-family: arial;" href="http://www.greenseedfarm.com/"> Green Seed Farm</a><span style="font-family:arial;"> in Westerville, OH. For 20 weeks we will get a bundle of fresh, local veggies, herbs, and farm fresh eggs. It changes every week because it depends on the harvest.</span> <span style="font-family:arial;">So far we have received three bundles of goodies, and it's been great! The harvest has been a little light due to all the rain we've gotten, but the bundles are starting to get more plentiful.</span> <span style="font-family:arial;"><br /><br />Here's a snapshot of our shares for the first 3 weeks! We are splitting the CSA with our friend Thad, so every week I separate a third of the bounty and we use the rest.<br /><br /></span> </span><div style="text-align: center; font-family: arial;"><span style="font-size:85%;">Week One:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8t0Q7ZGc_P64tjzA2vA4HK6lx-Ph0sTpuCtu0c0wmziDodEecgdFNmm1oi6tg0ArRLwhafGSy_PKeyT6MhMj7U2ZdV7tHmxaqVshjdAGf2O4nbLBS28Mf9EktqaHA9_9yGIK_ja8lgeE/s1600/may+and+june+2011+015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8t0Q7ZGc_P64tjzA2vA4HK6lx-Ph0sTpuCtu0c0wmziDodEecgdFNmm1oi6tg0ArRLwhafGSy_PKeyT6MhMj7U2ZdV7tHmxaqVshjdAGf2O4nbLBS28Mf9EktqaHA9_9yGIK_ja8lgeE/s320/may+and+june+2011+015.JPG" alt="" id="BLOGGER_PHOTO_ID_5620092917141098178" border="0" /></a></span><span style="font-size:85%;">Farm fresh eggs, radishes, rosemary, oregano, Russian kale, butter lettuce, swiss chard, and homemade salad dressing.<br /><br /></span></div><span style="font-size:85%;"> </span><div style="text-align: center; font-family: arial;"><span style="font-size:85%;">Week Two:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiw68voJZpXFWHXYyJp0OzHTTYceQTnLdcqjlosBMqO7xMi_vSnOKqPSgvZhwfkcWeUgJS74ZlK7J6oHVyHY2k4J21bH9bV8ymzyPKk854l2K-DQYJIj64b6xiZAw32DhSLat7ajlrNGU/s1600/may+and+june+2011+024.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiw68voJZpXFWHXYyJp0OzHTTYceQTnLdcqjlosBMqO7xMi_vSnOKqPSgvZhwfkcWeUgJS74ZlK7J6oHVyHY2k4J21bH9bV8ymzyPKk854l2K-DQYJIj64b6xiZAw32DhSLat7ajlrNGU/s320/may+and+june+2011+024.JPG" alt="" id="BLOGGER_PHOTO_ID_5620092510586841730" border="0" /></a></span><span style="font-size:85%;">Lettuce, farm fresh eggs, green onions, cucumbers, swiss chard, collard greens.<br /><br /></span></div><span style="font-size:85%;"> </span><div style="text-align: center; font-family: arial;"><span style="font-size:85%;">Week Three:<br /></span></div><span style="font-size:85%;"> </span><div style="text-align: center;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: arial;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUOetRemY_dIdirThwRAU76DBUJPEDWzL8Fv1_tcvB8DKwYr9JbRlmtBYZ1Mcgd53BUdzaQ5whSwh2q6b9ZC9sBcyc-SxboMUfQQBwWa4-tCtl2acd9tZkBU3rsKd-IkrVJ9uYr9Mv5s/s1600/may+and+june+2011+039.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUOetRemY_dIdirThwRAU76DBUJPEDWzL8Fv1_tcvB8DKwYr9JbRlmtBYZ1Mcgd53BUdzaQ5whSwh2q6b9ZC9sBcyc-SxboMUfQQBwWa4-tCtl2acd9tZkBU3rsKd-IkrVJ9uYr9Mv5s/s320/may+and+june+2011+039.JPG" alt="" id="BLOGGER_PHOTO_ID_5620092009328928466" border="0" /></a></span><span style="font-size:85%;"><span style="font-family:arial;">Farm fresh eggs, radishes, green onions, lettuces (2 kinds), kale, basil, sage, and rosemary.<br /><br /><br /></span> </span><div style="text-align: left;"><span style="font-size:85%;"><span style="font-family:arial;">The farm fresh eggs are FANTASTIC. They have a wonderful, rich taste. Much better than grocery store eggs (that travel many miles before you eat them!) It's been so much fun trying the veggies I never think to buy at the store. This CSA forces us to be creative and resourceful with what we get each week.<br /><br />I'll leave you with a recipe for the kale chips I made last week. I've seen a few recipes for kale chips on the blogs I read and on recipe websites. It is so easy! And they really have the crunch of a potato chip. Don't get me wrong, potato chips taste better..but for a healthy alternative to on of my favorite salty snack, this hit the spot! </span></span><br /><br /><span style="font-weight: bold;font-size:85%;" >Kale Chips</span><span style="font-size:85%;"><br />adapted from many recipes (mainly <a href="http://smittenkitchen.com/2010/03/baked-kale-chips/">Smitten Kitchen</a>)<br /><br />1 bunch of Kale (I only had about 1 oz) with stems and ribs cut out.<br />1 tsp. of olive oil<br />salt to taste<br /><br />Preheat oven to 300 degrees. Rinse and dry kale leaves. Cut of stems and cut out ribs of kale. Lightly toss with olive oil. Lay on a baking sheet and Sprinkle lightly with salt. Bake from bake for 15-20 minutes. Mine only took about 12 minutes, but I only had a small bundle of leaves. If you have a big bundle of leaves, it may take longer.<br /><br /></span><span style="font-size:85%;">Enjoy! We did. :)</span><br /><span style="font-size:85%;"><br /></span><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfd5VLO52Ad2uuOX2R7bjRy123uBJu6HbLuVwnyQLcRh9Qj9T-ENngX9hCpblFzKux-luJaCjAWCV7B4hRM6n5Sqz02vri8vX9jdUOO2JftnO09ePKrWVreK8hENsKFVDCw1CR5MbBrk/s1600/may+and+june+2011+034.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfd5VLO52Ad2uuOX2R7bjRy123uBJu6HbLuVwnyQLcRh9Qj9T-ENngX9hCpblFzKux-luJaCjAWCV7B4hRM6n5Sqz02vri8vX9jdUOO2JftnO09ePKrWVreK8hENsKFVDCw1CR5MbBrk/s320/may+and+june+2011+034.JPG" alt="" id="BLOGGER_PHOTO_ID_5620097636092507010" border="0" /></a></span><br /><br /><br /></div></div>Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com10tag:blogger.com,1999:blog-3449379289295781268.post-28073503286192190562011-05-16T11:05:00.015-04:002011-05-18T20:56:25.827-04:00Having a meal at home? What a novel idea!<span style="font-size:85%;"><span style="font-family:arial;">Ryan and I have been bad. Over the past few months we've been really busy, on vacation, and let's be honest, a little lazy. We have only cooked a handful of meals at home. Many of them consisted of our now famous "fend for yourself night" where we are both on our own for figuring out dinner. Those nights usually mean leftovers, turkey sandwiches, or eggs (and to be honest, a little karate chopping and faux-boxing). So we've been slacking.. We both enjoy eating out but it's definitely a little harder on the bank account and not very healthy.</span> </span><div style="font-family: arial;"><span style="font-size:85%;"><br />Why am I telling you all of this? Airing out our dirty laundry? I would only reveal some of our bad habits, if it meant revealing one of our good habits! We are pretty good cooks. And we enjoy it. Yesterday on a rainy Sunday, we cooked a pretty good meal. Nothing fancy, nothing over the top.. just a nice, home-cooked meal. And we actually ate at the table. (gasp!) We have a new dining room table and it's oh so pretty. So pretty that sometimes I don't feel like setting it up for dinner when Ryan is having eggs and cereal and I'm reheating leftovers.<br /><br />What started our journey back to home cooking? The grocery store(s)! Yes, this past Sunday we went to three "grocery" stores (that's a whole other post). We stocked our fridge and we were feeling inspired.<br /><br /></span></div><div><span style="font-size:85%;"><span style="font-family:arial;">A few weeks ago I had seen a post on <a href="http://www.smittenkitchen.com/">Smitten Kitchen</a> (my favorite food blog) and she made a Martha Stewart dish called a </span><a style="font-family: arial;" href="http://smittenkitchen.com/2011/04/crispy-potato-roast/">Crispy Potato Roast</a><span style="font-family:arial;">. Deb over at Smitten Kitchen was making it for Seder as an alternative to the creamy, gloppy, gratins that are tradition. Don't get me wrong, I like a dish with cream and cheese and other tasty ingredients..but I like to save that for special occasions.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPqssBTG20e6De7-Alzn7flrVMEEL_WIGnb-TbxHZ71VyJkXYMQ3flqfHg79XbZV2Aawe4ZrT_SET73xg_3xrRWFl2qeD__PjEWKoKMYCck0Tr38GxzMk9ZgYfQERPdEBCpKYO7J0sFY/s1600/food+may+2011+003.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 346px; height: 259px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPqssBTG20e6De7-Alzn7flrVMEEL_WIGnb-TbxHZ71VyJkXYMQ3flqfHg79XbZV2Aawe4ZrT_SET73xg_3xrRWFl2qeD__PjEWKoKMYCck0Tr38GxzMk9ZgYfQERPdEBCpKYO7J0sFY/s320/food+may+2011+003.JPG" alt="" id="BLOGGER_PHOTO_ID_5608220941494033778" border="0" /></a><span style="font-family: arial;font-size:85%;" >So I broke out the ole' mandolin and got to work thinly slicing potatoes and shallots. Smitten Kitchen adapted her recipe a bit from the original Martha Stewart recipe, and I adapted mine as well. To start off, I cut the recipe in half and it was more than enough for the two of us. I also added one sweet potato into the mix because it needed to be used (sneaky thing had been hiding in the bottom of the drawer).<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJWpJjuMlNGBLIXGC_RvSTDWjzqs-ybnRU0N503nOiQWCHqgxGfN4PmzggllwNuGuL0vGhi_hlxv01qCLe7-IxKEy3iwyhCNdo6JoU_mXlDpslVvcQT0joiKybWDsSM9sIZsuGe6byRw/s1600/food+may+2011+004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJWpJjuMlNGBLIXGC_RvSTDWjzqs-ybnRU0N503nOiQWCHqgxGfN4PmzggllwNuGuL0vGhi_hlxv01qCLe7-IxKEy3iwyhCNdo6JoU_mXlDpslVvcQT0joiKybWDsSM9sIZsuGe6byRw/s320/food+may+2011+004.JPG" alt="" id="BLOGGER_PHOTO_ID_5608220457899456210" border="0" /></a><span style="font-size:85%;">The original recipe called for thyme, I used 4 stalks of rosemary. I also added some Old World Seasoning. Old World Seasoning is my best friend. I got it in gift basket of spices and it use it in almost everything. It has paprika, pepper, salt, parsley, turmeric, caraway, dill, and more! It's a lovely Central European blend of spices that adds a little extra something. <br /><br />When it was finished baking, sprinkled some Parmesan cheese over the top. Other garnish options that would be fabulous: crumbled bacon, blue cheese, feta cheese, and green onion.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1NJ7D6bUs5GAV5nx8tuFEY92hHNGUfB0pK8_wBIF57ok7a6_zG6jQjfhLN2kP6v4rt0em27crrrtCdXvZosH2TXhFreylIg-SnUUk4e8XC9niIYLmrw74YpuEKtSqE098I52zc5I_uY/s1600/food+may+2011+016.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1NJ7D6bUs5GAV5nx8tuFEY92hHNGUfB0pK8_wBIF57ok7a6_zG6jQjfhLN2kP6v4rt0em27crrrtCdXvZosH2TXhFreylIg-SnUUk4e8XC9niIYLmrw74YpuEKtSqE098I52zc5I_uY/s320/food+may+2011+016.JPG" alt="" id="BLOGGER_PHOTO_ID_5608219977291228290" border="0" /></a></span><span style="font-size:85%;"><br />For the pork chops, I kept it simple. I lightly seasoned each side with salt, pepper, lemon zest, chopped fresh rosemary (dried will also work), a little lemon juice, and a little olive oil. I wanted to grill them outside..but Ohio weather pretty much sucks right now. So we sauteed them in a pan. To garnish, I added some fresh rosemary and a chopped lemon slice (rind and all, my mother-in-law will be proud).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oloFfddO3UWjrS-WScpC56KV85gQu2-eEHvWkTX6nQn1LpnOF1SfWDvrGVvzYFfbZUu5sTeB_k9OjqfzP0lrrRVQtAQ3AbO7kVukDE8PL5RbTyDWoBc6tAKJVf2OiN3FS4zSt-RDkPc/s1600/food+may+2011+014.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oloFfddO3UWjrS-WScpC56KV85gQu2-eEHvWkTX6nQn1LpnOF1SfWDvrGVvzYFfbZUu5sTeB_k9OjqfzP0lrrRVQtAQ3AbO7kVukDE8PL5RbTyDWoBc6tAKJVf2OiN3FS4zSt-RDkPc/s320/food+may+2011+014.JPG" alt="" id="BLOGGER_PHOTO_ID_5608218775223401282" border="0" /></a></span><span style="display: block;" id="formatbar_Buttons"><span onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);" class="" style="display: block;" id="formatbar_CreateLink" title="Link"><img src="http://www.blogger.com/img/blank.gif" alt="Link" class="gl_link" border="0" /></span></span><span style="font-size:85%;">For minimal money and effort, we had a tasty meal!<br />I am promising you all (and myself) to not get in a such a lazy cooking rut. It's just silly!<br /><br /><br /></span><br /></div>Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com0tag:blogger.com,1999:blog-3449379289295781268.post-45563482866474654192010-04-26T15:48:00.011-04:002010-04-26T22:35:31.109-04:00Homemade Tater Tots: Fact or Fiction?<div><br /><div><img id="BLOGGER_PHOTO_ID_5464600790331939122" style="display: block; margin: 0px auto 10px; width: 300px; height: 199px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKxdB6fk0m34EweIUelCjFQCl8VTNmlDwMl8SbPRR-0PO7rKnJ9N4vPZuKRe_hCEhufX75JFL80rOcLUDFJ5buvnFpZ7DFIr5gLFrM39q4PED-cvsn8hYscbwnOd3BF3OtCdQbO302EM/s320/tater-tots.jpg" border="0" /><br /><div></div>Who doesn't love tater tots? They are one of my favorite foods. Never mind that they are probably over-processed, full of chemicals, fried, and frozen. They.Are.Awesome. To be honest, if I have the opportunity to eat tater tots, I'm not really concerned with their ingredients and what makes them so good. What I'm concerned about is ordering and eating my freakin' tots..fast! :)<br /><br />It's kind of rare to see tots on a restaurant menu. I will order them at any and all restaurants that have them on their menu, no matter what. It's definitely not very foodie-like but I don't care!<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5464600477750248386" style="display: block; margin: 0px auto 10px; width: 124px; height: 93px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu49K4vl5A6Af9QtiiXyqD5XSbl6niPsvILTRUNL7sEXweGV_kvBfU-SRQav0-JBXBEs6VgLzwHPj8KFSRAsK_OuJPZvBnM7vJ6Iq1YJol6AVA5UG2iefD0jeqbQN4hR2UAiC6r18yQnk/s320/tot.jpg" border="0" />A few weeks ago, while enjoying some happy-hour adult beverages, Ryan, our friend Thad, and I were discussing Tater Tots and if they could be made at home. A few questions arose from this very serious discussion:<br /><div></div><div>1. How would you go about making a tot?</div><div>2. Is it worth it? </div><div>3. Is buying the frozen, bagged kind the only way to go? </div><br /><div>I've done a little investigating and there isn't a lot of information on how to make Tater Tots. There are Tater Tot casseroles and Tater Tot bakes, and OMG there is such a thing as <a href="http://www.dizzypigbbq.com/recipesTaterTots.html">Maple Bacon Wrapped Tater Tots</a>....but very few homemade tot recipes. And by very few, I'm saying that I only found like two seemingly legit recipes. </div><br /><div></div><div>So, my good foodie friends, I'm on a quest to find a homemade tot recipe (Or make one up if it comes to that) and make me some tots!<br /><br />Any thoughts on some good resources? I'm going to consult some cookbooks and do some online sleuthing and see what I find. This is just the beginning, I wanted to get you all involved so this quest can be truly appreciated and hopefully victorious! </div></div></div>Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com3tag:blogger.com,1999:blog-3449379289295781268.post-61032624688607217862010-04-19T16:44:00.010-04:002010-04-19T17:28:21.688-04:00Best Tacos Ever: Black Bean Tacos with Feta and Cabbage Slaw<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjTZO98IYSNVCnT35vcyRrn3Q3pM3fl1CyUzVZuVdWX-v1o1MpckGh26wMDP7Pc1yVHc7bZeD06ZrgrllZCHP1WRLvYnez3T21Wvthf5P40QSrgOIeq8Am6aUYmT1KhYRD7nkMtIme8M/s1600/winter.food+055.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjTZO98IYSNVCnT35vcyRrn3Q3pM3fl1CyUzVZuVdWX-v1o1MpckGh26wMDP7Pc1yVHc7bZeD06ZrgrllZCHP1WRLvYnez3T21Wvthf5P40QSrgOIeq8Am6aUYmT1KhYRD7nkMtIme8M/s320/winter.food+055.JPG" alt="" id="BLOGGER_PHOTO_ID_5461962346332146770" border="0" /></a>Seriously. I'm not being dramatic, I'm not being biased. These tacos are the best ever.<br /><br />I found the <a href="http://smittenkitchen.com/2009/02/crispy-black-bean-tacos-with-feta-and-slaw/">recipe</a> on my FAVORITE food blog, <a href="http://www.smittenkitchen.com/">Smitten Kitchen</a>. Normally, this is a vegetarian dish, but we decided to add ground beef this time. The recipe says to mash the black beans (we just use a fork) so it thickens into a bit of a paste. Once the ground beef is cooked and the fat drained, we add the black beans. The heat softens the mashed beans and makes the ground beef and bean mixture thick without adding one of those taco seasoning packets. The recipe calls for cumin and we also added cayenne, garlic powder, and taco seasoning (which is just a mixture of paprika, onions, more cumin, oregano, and allspice). In the past I have also substituted the taco seasoning for chili powder, or Hungarian hot paprika.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6CrcXCQPh8CK-vmbFyeW2dyHv78AJMP0EHGAbbVe9DlPadnYW_dK-pGT_-55RVYvWm92p1wP_CGT8yBtxAimAmLEnNb5HuO04PFZod8MobOueLBg2vbRlO5uQioxdUVl8pWYDfxqnoc/s1600/winter.food+043.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6CrcXCQPh8CK-vmbFyeW2dyHv78AJMP0EHGAbbVe9DlPadnYW_dK-pGT_-55RVYvWm92p1wP_CGT8yBtxAimAmLEnNb5HuO04PFZod8MobOueLBg2vbRlO5uQioxdUVl8pWYDfxqnoc/s320/winter.food+043.JPG" alt="" id="BLOGGER_PHOTO_ID_5461961977713307954" border="0" /></a>The star of the tacos is the feta and cabbage slaw. I could seriously eat this for breakfast, lunch, and dinner. It's fresh and crunchy with a little bite from the lime and hot sauce. And, it's one of those things that just gets better the more it sits in your refrigerator. I recommend buying a large cabbage and making a big batch because you'll want more after the tacos are gone. Smitten Kitchen's adaptation of the recipe calls for about 2 tablespoons (or more) of lime juice. I'm on the "or more" team. I use the juice of about 2 whole limes..or more. I really like a ton of lime juice. I think it enhances all of the flavors and also provides a nice contrast to the feta cheese.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_Ytb29llRW7I9X8wG_Nq_0yrpjxgNj_0R-Xmogk8nmDplM1w9zITQl6fyNSTySlVYsj2LxQswlBtYn58tJuMWpy9-KCZ8TzbgrDA-pk4F3PfDor69uXk3SCsZm9hW2hmNzrYB-Mac8Y/s1600/winter.food+044.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_Ytb29llRW7I9X8wG_Nq_0yrpjxgNj_0R-Xmogk8nmDplM1w9zITQl6fyNSTySlVYsj2LxQswlBtYn58tJuMWpy9-KCZ8TzbgrDA-pk4F3PfDor69uXk3SCsZm9hW2hmNzrYB-Mac8Y/s320/winter.food+044.JPG" alt="" id="BLOGGER_PHOTO_ID_5461961599949827202" border="0" /></a><br />As you can see in the photos, we did not make our tacos crispy. The first time I made them, I pan fried each tortilla in a little olive oil and <span style="font-style: italic;">man</span> was it good. I definitely recommend it. But, if you are feeling lazy or just short on time, regular soft tortillas are fine, or you could use the store bought hard tacos. This recipe is so user-friendly, you can do whatever you want.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiicwOe_6A8zkcnie1wDhmD4yf6zMcuuAWCDpnfOSYXxK1kwjnfe9iUA-NI-GDM2ZaqdW6GmLZnfEoOHHQXjo5zqXhmumMFdMJds9dGGJkpJLtUHIMsvXMP1RSZEArDS7BS_vYJem5G00/s1600/winter.food+058.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiicwOe_6A8zkcnie1wDhmD4yf6zMcuuAWCDpnfOSYXxK1kwjnfe9iUA-NI-GDM2ZaqdW6GmLZnfEoOHHQXjo5zqXhmumMFdMJds9dGGJkpJLtUHIMsvXMP1RSZEArDS7BS_vYJem5G00/s320/winter.food+058.JPG" alt="" id="BLOGGER_PHOTO_ID_5461961137872264482" border="0" /></a><br />Oh black bean tacos, how do I love thee? Let me count the ways:<br /><br />1. You are so easy and fast.<br />2. The recipe is very simple and wide open for being creative and adding your own twist!<br />3. Wallet friendly- black beans, tortillas, cabbage, lime, feta, cilantro, a bit of olive oil. These are the main ingredients..trust me, they don't add up to very much $$.<br />4. You go so well with a tasty adult beverage...especially of the Mexican variety.<br />5. You are even better the next day! (If there are leftovers)Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com0tag:blogger.com,1999:blog-3449379289295781268.post-20767019310348922262010-04-06T20:11:00.017-04:002010-04-08T18:49:42.147-04:0020 Minute Meal!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhii6IKrbp-0WWHqtjVNl6YOikNyhfjZesS_IiRVF3-1G6Qy-RM_AeZHv9X0hP51HFgpDxi7rSD2kYvW_hM_VvkiOKQChWNlAMcR1iIqRrFkC5lQ4ASJN2LEAEH1igtW3h2WL5lQA3airA/s1600/winter.food+082.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhii6IKrbp-0WWHqtjVNl6YOikNyhfjZesS_IiRVF3-1G6Qy-RM_AeZHv9X0hP51HFgpDxi7rSD2kYvW_hM_VvkiOKQChWNlAMcR1iIqRrFkC5lQ4ASJN2LEAEH1igtW3h2WL5lQA3airA/s320/winter.food+082.JPG" alt="" id="BLOGGER_PHOTO_ID_5457568759564833554" border="0" /></a>I have a new work schedule. Two nights a week, I work 5 p.m.- 9 p.m. It's been an interesting adjustment. On said days, I try and eat before work..but I'm not hungry for dinner at 4. I usually have just eaten lunch at 1 or 2. If I don't eat, I'm famished when I get home at 9:30 and proceed to snack my way through the girl scout cookies, chips and salsa, pickles, etc. Pretty much anything in site and that's not really a meal. Is it? So anyway, now I'm trying to eat a light meal before work and then have a small snack in the evening.<br /><br /><div>I was getting ready for work the other day and trying to decide what to eat. The clock said 3:40 and I had about a half hour to make dinner, eat, and head to work. I decided to use a spaghetti squash that had been collecting a little dust in my pantry and throw together a fast, healthy, filling meal that also makes plenty of leftovers for later!<br /><br />Spaghetti Squash with Tomato and chickpea sauce:<br /><br /><div style="text-align: center;"> Twenty minutes and 6 easy steps. The clock says 3:45...Ready..Set..Go!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBykUlmu2KADSn2Fi6l7JmI9kTSC96MqtJ1diRPyBsJRBYzeD-ThYDHu_AqaZz2gyBZ6K0Cp31-unr4uYHbiwnERpK17mlu6UBCWpzyzDR3ShQ2hO7K_kZMSJxRXMdnMUN27Jb2C2zWd4/s1600/winter.food+073.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBykUlmu2KADSn2Fi6l7JmI9kTSC96MqtJ1diRPyBsJRBYzeD-ThYDHu_AqaZz2gyBZ6K0Cp31-unr4uYHbiwnERpK17mlu6UBCWpzyzDR3ShQ2hO7K_kZMSJxRXMdnMUN27Jb2C2zWd4/s320/winter.food+073.JPG" alt="" id="BLOGGER_PHOTO_ID_5457568465586618066" border="0" /></a>Step 1:<br /></div>Pierce spaghetti squash with knife about 6 times all over the squash. Put in the microwave for about 10-12 minutes (depending on the size of the squash). Rotate about 3 times during the microwave process. I usually just lay the squash on a few paper towels, but we were out, hence the plate.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCigjVM6K8VZB4qeCM8YzJkRnISLmAgPsw7vRNMm6JFuUIgQvGJY0Ip4GuAPaDl0vXl6jg8Ij3Hjx9GU-dcJcOpeSCzSr4djwJnU7RZccjh_OSCd97kW-q1hkrXajZI2lk7Ig-eBqvRw/s1600/winter.food+076.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCigjVM6K8VZB4qeCM8YzJkRnISLmAgPsw7vRNMm6JFuUIgQvGJY0Ip4GuAPaDl0vXl6jg8Ij3Hjx9GU-dcJcOpeSCzSr4djwJnU7RZccjh_OSCd97kW-q1hkrXajZI2lk7Ig-eBqvRw/s320/winter.food+076.JPG" alt="" id="BLOGGER_PHOTO_ID_5457568164932048690" border="0" /></a>Step 2:<br /></div>Chop one red onion and saute with olive oil on medium-high heat until soft. Add chopped garlic after about 3 minutes.<br /><br /><div style="text-align: center;">Step 3:<br /></div>Chop and add any ingredients you want. This is the fun part!! You can get real creative and use common items in your pantry. I always use canned tomatoes (usually two cans) and a can of beans. I've used garbanzo, black, and cannellini beans. Tonight, I had one zucchini and some canned mushrooms so I threw those in! In the past I've also added green pepper and carrots.<br /><br /><div style="text-align: center;">Step 4:<br /></div><div style="text-align: center;">Let all the ingredients cook and get to know each other in the pan. I also start adding some seasoning at this point. This is another way to be creative! I LOVE cumin. I can't get enough of it. And it seems to work really well with my base of ingredients. So I always add cumin and some hot paprika. Salt and pepper are always a must. For a little color and some fresh flavor I usually go with parsley. Fresh is always best, but dried will work.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldQYB_peNAzQNcYHXCg9qLA21YDGlMrEoCeaR-8CQVDMzWiqAdsBmxYYzGlm-ZViyGigOO2DE3ceHjiMOU7yOdOLPHKwHSnCjgGCoacTEJBKZgmedy7g5DWvwYQLjrNfVwnsGjGHSLK4/s1600/winter.food+080.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldQYB_peNAzQNcYHXCg9qLA21YDGlMrEoCeaR-8CQVDMzWiqAdsBmxYYzGlm-ZViyGigOO2DE3ceHjiMOU7yOdOLPHKwHSnCjgGCoacTEJBKZgmedy7g5DWvwYQLjrNfVwnsGjGHSLK4/s320/winter.food+080.JPG" alt="" id="BLOGGER_PHOTO_ID_5457567757563230674" border="0" /></a>Step 5:<br /></div><div style="text-align: center;">When the spaghetti squash is done, remove from the microwave, let it cool for about 5-10 minutes. Because I was on a time crunch, I let it cool just enough so I could handle it and I sliced it in half. I scooped out the seeds and then proceeded to spaghetti the squash. :) The great thing about spaghetti squash is once you slice it in half, all you have to do is comb the fork along the squash half and it comes out in spaghetti-like strands..Hence the name.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBbU04pQ4_gCBORkDOL-RlSTxhr7nSm_ne-uFsEEYvV2CHoFqX_V3MKvmdPiPMlr2N3Ea-6oDy8TKS090XzalB2NUWtXV8jAIDUheDbEl89IdZ_dkdSxMaJ-JU1RybQWsdxjwi7fPco8/s1600/winter.food+018.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBbU04pQ4_gCBORkDOL-RlSTxhr7nSm_ne-uFsEEYvV2CHoFqX_V3MKvmdPiPMlr2N3Ea-6oDy8TKS090XzalB2NUWtXV8jAIDUheDbEl89IdZ_dkdSxMaJ-JU1RybQWsdxjwi7fPco8/s320/winter.food+018.JPG" alt="" id="BLOGGER_PHOTO_ID_5457571320042850354" border="0" /></a>Step 6:<br /></div><div style="text-align: left;">Plate! See how many leftovers this makes? Ryan had some of the leftovers for dinner later and we finished it off the next night and served it with grilled steaks.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghmfSGcPlHGI8btuIZgk4k_bjJk8Z4c_CFCNYrNp-76uW-657aOs3RQ1dHb0RqGVil-3P4R4yNGFcu_QbfhyaRU1Aph_KGFJmNrCnvAAcxP1zGuAsX9RUdRMeJgnxCjF4I4ePoYVeavHw/s1600/winter.food+081.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghmfSGcPlHGI8btuIZgk4k_bjJk8Z4c_CFCNYrNp-76uW-657aOs3RQ1dHb0RqGVil-3P4R4yNGFcu_QbfhyaRU1Aph_KGFJmNrCnvAAcxP1zGuAsX9RUdRMeJgnxCjF4I4ePoYVeavHw/s320/winter.food+081.JPG" alt="" id="BLOGGER_PHOTO_ID_5457566765283306530" border="0" /></a><br /><div style="text-align: center;">And what time is it!?<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQm3GxuFW9GBF2sBmI_KfwWQ1BIGHfWsQu9W1nWqOH5CYCK4OTSaY85Bp6gC-L7CMJUbOFL9T1ZtP9Z4eJE1QQ7Zpz57lnb-QiEUfLEoUFkVUI0j4nIcrVOm9XBXL3sf73hmnsNG_Ieo/s1600/winter.food+084.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 258px; height: 193px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQm3GxuFW9GBF2sBmI_KfwWQ1BIGHfWsQu9W1nWqOH5CYCK4OTSaY85Bp6gC-L7CMJUbOFL9T1ZtP9Z4eJE1QQ7Zpz57lnb-QiEUfLEoUFkVUI0j4nIcrVOm9XBXL3sf73hmnsNG_Ieo/s320/winter.food+084.JPG" alt="" id="BLOGGER_PHOTO_ID_5457565096573810210" border="0" /></a></div> I mean, how quick and easy is that? It's healthy and filling too. I even had time to clean up and I made it to work with time to spare!<br /><br />Move over Rachael Ray! This is a 20 minute meal...beat that! Actually...Rachael..you can just go away. (She bugs the crap out of me)<br /><br /></div>Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com4tag:blogger.com,1999:blog-3449379289295781268.post-9874586277579495752010-02-25T21:52:00.008-05:002010-02-25T22:36:36.596-05:00Spinach-Stuffed Portobello Mushrooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-d7XW5rcS_8VxxUQ-FsQPiNl8MBVr7rQwl7VdhnXg0Sv7_HCMmH4hlzPC64fmkQt2ipo3L29AxzR5Z14gLeTObPRE1Xmb7flC2RZv7RZfPXR08yzu6clCrX7Xw-9GRX7y7Pq_tV2GQIQ/s1600-h/stuffed+mushrooms+011.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-d7XW5rcS_8VxxUQ-FsQPiNl8MBVr7rQwl7VdhnXg0Sv7_HCMmH4hlzPC64fmkQt2ipo3L29AxzR5Z14gLeTObPRE1Xmb7flC2RZv7RZfPXR08yzu6clCrX7Xw-9GRX7y7Pq_tV2GQIQ/s320/stuffed+mushrooms+011.JPG" alt="" id="BLOGGER_PHOTO_ID_5442387980284536370" border="0" /></a>I was going through some boxes in the basement and came across a few cookbooks that never got unpacked. I mentioned in the <a href="http://foodyintraining.blogspot.com/2010/02/valentines-day-dinner.html">Valentine's Day post </a>that we have a lot of cookbooks. When we moved to Columbus, I decided to leave an entire box of cookbooks packed and in the basement and just display the few we use the most. Anyway, I started looking through an old Self Magazine full of recipes. It is titled "Self Dishes" and it came out in the summer of 2007. I've made many yummy recipes from this magazine and they are usually pretty easy recipes and healthy too! I'm always trying to eat healthy. Sometimes I'm successful, sometimes I'm not. Right now, I'm on a healthy-eating kick. I had the day off on Tuesday and I had just gone grocery shopping, so I decided to make <a href="http://www.self.com/fooddiet/recipes/2007/06/spinach-stuffed-portobello">Spinach-Stuffed Portobello Mushrooms</a> from my Self Dishes magazine.<br /><br />This was super easy to make. It's basically just mixing all the ingredients in a bowl, spooning them on to the mushrooms caps and baking it for 25 minutes. I had this for a late lunch and it was filling and really tasty. I definitely plan on making this again because most of the ingredients are already kitchen staples.<br /><br />1. Preheat oven to 350 degrees. Remove mushroom stems and chop the stems. Place the mushrooms smooth side down in a baking dish.<br /><br />2. Next, mix thawed spinach, cottage cheese, shredded cheese, dill, and scallions. The recipe called for cheddar, but I used mozzarella. I also did not have any sour cream on hand, so I just added an additional spoonful of cottage cheese and shredded mozzarella. It still turned out great.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQifU_IiVuBjpKwKi6rAxg-6Q7kBZemJLHC1RkdUWvnGTUFsScpnfKGh_QMlMY7Djtl01zaNZ6SAa6oF1Y4M90hcQQ-TJQ3sIZVXB_RiVVUl_NJDATawq1vutgtBDKkxQvqQNIbUruQEo/s1600-h/stuffed+mushrooms+004.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQifU_IiVuBjpKwKi6rAxg-6Q7kBZemJLHC1RkdUWvnGTUFsScpnfKGh_QMlMY7Djtl01zaNZ6SAa6oF1Y4M90hcQQ-TJQ3sIZVXB_RiVVUl_NJDATawq1vutgtBDKkxQvqQNIbUruQEo/s320/stuffed+mushrooms+004.JPG" alt="" id="BLOGGER_PHOTO_ID_5442386280611803650" border="0" /></a><br />3. Spoon mixture on the mushrooms creating a mound. Cover with foil. (I just re-read the recipe and realized I totally forgot to cover my dish with foil! oops. But, now we know it's not mandatory. ) Bake for 25 minutes. <br /><br />Here's my uncovered mushrooms cooking away. See, they look fine without the foil. No worries. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGj__aXkGF79xnpzK9mA5RIYrQhc9lX9OzeZIBdpt-LN1wYTCUkVO7KfTiuOB7HA6rc38TrN-7_160iBHaAb-MY1yZTbVel8IVQxqDY-ec_ApXFHrrKqq0gXyMEtpBcMShkvceJ1LIx0/s1600-h/stuffed+mushrooms+006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGj__aXkGF79xnpzK9mA5RIYrQhc9lX9OzeZIBdpt-LN1wYTCUkVO7KfTiuOB7HA6rc38TrN-7_160iBHaAb-MY1yZTbVel8IVQxqDY-ec_ApXFHrrKqq0gXyMEtpBcMShkvceJ1LIx0/s320/stuffed+mushrooms+006.JPG" alt="" id="BLOGGER_PHOTO_ID_5442387614532104594" border="0" /></a><br />The cottage cheese binds everything together and the spinach and cheese flavors complement the meatiness of the portobellos. This dish can also be doctored up a bit! Next time, I plan on adding garlic and lemon zest. I also think adding a spoonful of breadcrumbs would add a nice texture. I love recipes that act like blank canvasses. They have a few staple ingredients and then you can be creative and add other ingredients to make it your own. <br /><br />This is really a great dish. Not only is it easy, it's really satisfying and very tasty. It can be a nice vegetarian main course, served with a salad and some crusty bread. It also could be a nice side dish to accompany fish or chicken.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLllQZ0ByiRKJ0-RQNgltSdbqaobst5HnAB6Z9oQQYMf7LltMwWh-1nnEVYzmGOScEb8F-SNthHRgBtu242EuHXOKYsKOhXq9VlZOf0rGTBioA4c6788gDdJR88YuKLHfsisTemMZTTY/s1600-h/stuffed+mushrooms+007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLllQZ0ByiRKJ0-RQNgltSdbqaobst5HnAB6Z9oQQYMf7LltMwWh-1nnEVYzmGOScEb8F-SNthHRgBtu242EuHXOKYsKOhXq9VlZOf0rGTBioA4c6788gDdJR88YuKLHfsisTemMZTTY/s320/stuffed+mushrooms+007.JPG" alt="" id="BLOGGER_PHOTO_ID_5442387194607793074" border="0" /></a><br />Two stuffed mushrooms is only 200 calories. Bonus!Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com2tag:blogger.com,1999:blog-3449379289295781268.post-18489843689028897322010-02-22T20:11:00.007-05:002010-02-22T20:53:05.779-05:00Carrot Ginger Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRUO0_Mm_KZVJF2YQDQ4gpotlAhMqsX83o-Qr6J1FziDY8HAwPxtLOOi_bDygJP6GgasD0ixndv0Dxti8-kvCeOHkd8sx-g1fBtwZSDX85xIOHw248VYp3KJqWcDj51lbg__IkW4vf0I/s1600-h/carrot+soup+012.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRUO0_Mm_KZVJF2YQDQ4gpotlAhMqsX83o-Qr6J1FziDY8HAwPxtLOOi_bDygJP6GgasD0ixndv0Dxti8-kvCeOHkd8sx-g1fBtwZSDX85xIOHw248VYp3KJqWcDj51lbg__IkW4vf0I/s320/carrot+soup+012.JPG" alt="" id="BLOGGER_PHOTO_ID_5441248741941152498" border="0" /></a>A few days a week I am on my own for dinner. Usually I am lazy and I make a grilled cheese or reheat leftovers. Occasionally I get motivated to be creative and make myself a nice meal. When Ryan isn't around for a meal I like to make something that he wouldn't be crazy for, or something vegetarian. Ryan and I have lived together for about 3 years now and I learned real quick that a meal without some sort of meat or seafood is not really a meal. (Or it at least means a late night snack for a hungry husband) Before I lived with Ryan I would go a week or two without meat and not think anything about it. Sometimes, it's nice to a take a break from being a carnivore.<br /><br />On this particular night I didn't have much in the fridge but I knew I had some homemade chicken stock, carrots, and a bit of fresh ginger that I need to use up before it starting growing things in the fridge. A few weeks ago Adam Roberts, the Amateur Gourmet, had <a href="http://www.amateurgourmet.com/2010/01/the_great_soup.html">"The Great Soup Battle of 2010"</a>. In this epic battle was an intriguing recipe for Carrot Ginger Soup. I've never had carrot soup before but the more I thought about it the more my mouth started to water. And, I had the major ingredients. So I started looking on some of my favorite recipe web sites (<a href="http://www.epicurious.com/">Epicurious</a> and <a href="http://www.myrecipes.com/">My Recipes</a>) for additional inspiration. Although the recipe form AG's Soup Battle sounded tempting, the winning recipe was from <a href="http://www.epicurious.com/recipes/food/views/Carrot-Soup-with-Ginger-and-Lemon-4083">Bon Appetit from 1997 </a>that I found on Epicurious.<br /><br />I sauteed onions, garlic, and ginger in butter until soft and then added the carrots and tomatoes and lemon zest. Look at how pretty!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkwc3EuWkFd5Kb-HrlP1AwEg4NbbENA-JSvDVyaJRuyil_i88w-PgZs3FA9I9sozFeTMksv72DMt6egd96PQabjBbA8ANyEkJsKCph-XdhZhyKPJJkdzt78icoggQ4av0or1DDVnR3Rs/s1600-h/carrot+soup+005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkwc3EuWkFd5Kb-HrlP1AwEg4NbbENA-JSvDVyaJRuyil_i88w-PgZs3FA9I9sozFeTMksv72DMt6egd96PQabjBbA8ANyEkJsKCph-XdhZhyKPJJkdzt78icoggQ4av0or1DDVnR3Rs/s320/carrot+soup+005.JPG" alt="" id="BLOGGER_PHOTO_ID_5441248378205869794" border="0" /></a>I let that cook for a few minutes then I added the chicken broth. Once the broth had come to a boil, I reduced the heat and let it simmer for 30 minutes. (The recipe said 20 minutes or until the carrots were soft). I used my favorite kitchen tool, my hand blender, to blend the soup. I'm not a huge fan of smooth and watery soup so I only blended mine until there were a few chunks of carrot and tomato for texture. But that's just me. When you make your ginger carrot soup, you can do what you want. :)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5Rqp7I7tIo1ZfuTqhvPf3mjN2fcs_WiU4bwA8AK7_KVkWY9U7Hxon0KavKlOsIN5Z6XEpv4na9R_69jjA5VhAikPV_xM3IIqIDgCsziScyblr086y_QdNVEDSj1KgpAxudCbeXWHPrI/s1600-h/carrot+soup+007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5Rqp7I7tIo1ZfuTqhvPf3mjN2fcs_WiU4bwA8AK7_KVkWY9U7Hxon0KavKlOsIN5Z6XEpv4na9R_69jjA5VhAikPV_xM3IIqIDgCsziScyblr086y_QdNVEDSj1KgpAxudCbeXWHPrI/s320/carrot+soup+007.JPG" alt="" id="BLOGGER_PHOTO_ID_5441248077359966306" border="0" /></a>So the soup was blended, but it still tasted a little bland to me. So, I added a little cilantro, cumin, and a bit of Siracha (Thai hot sauce) for heat. When the carrots cook they get very sweet, so I added the heat for balance.<br /><br />While the last of the spices were simmering away to perfection, I tore up some wheat bread and put them under the broiler and made little "poor man" croutons to serve on top of the soup. I also added some crumbled blue cheese and chopped scallions for texture and color. Not bad for a lonely Wednesday night?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYw0nzO44UiC3FXf4ROKcRusaK-JjhJUTDyN56S00Exjt8fZCYdw_OyvFZaYLngVUFIMaKLPkimA9BIz14lbfgHUuXtkg52QxEjdF-GB9SQnuAUXFAERtvhyphenhyphen1jHoLo6AkBTB_sq0pTBw/s1600-h/carrot+soup+011.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYw0nzO44UiC3FXf4ROKcRusaK-JjhJUTDyN56S00Exjt8fZCYdw_OyvFZaYLngVUFIMaKLPkimA9BIz14lbfgHUuXtkg52QxEjdF-GB9SQnuAUXFAERtvhyphenhyphen1jHoLo6AkBTB_sq0pTBw/s320/carrot+soup+011.JPG" alt="" id="BLOGGER_PHOTO_ID_5441247693362725122" border="0" /></a><br />So if you are cooking for one or just tired for the same old grilled cheese or PBJ for dinner, try this soup or any recipe that inspires you. You might end up with some tasty results.Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com2tag:blogger.com,1999:blog-3449379289295781268.post-3055373782885969352010-02-16T17:19:00.011-05:002010-02-18T09:14:21.770-05:00Valentine's Day Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgejGo9IgtxSASJ9bxIW6zKL_MgkM5cKi7hK4rdB_0Th7f1l61aAeSA4JMn6S9A9oy5xAPkb940tQtyukPvBW4rcTODFTFvzMz9Av_mwnfy44vk-BNJ-Vm1OLQnYeC4UZSdpQ2AJidrMas/s1600-h/winter+2010+046.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgejGo9IgtxSASJ9bxIW6zKL_MgkM5cKi7hK4rdB_0Th7f1l61aAeSA4JMn6S9A9oy5xAPkb940tQtyukPvBW4rcTODFTFvzMz9Av_mwnfy44vk-BNJ-Vm1OLQnYeC4UZSdpQ2AJidrMas/s320/winter+2010+046.JPG" alt="" id="BLOGGER_PHOTO_ID_5439418458983796530" border="0" /></a>For the past few years Ryan and I have ditched the traditional night out on Valentine's Day and cooked at home. Two years ago we celebrated Valentine's Day with <a href="http://foodyintraining.blogspot.com/2008/02/mario-batali-was-our-valentine.html">Mario Batali</a> and last year we stayed in and cooked steaks with roasted vegetables. It's not that we don't enjoy eating out, but we figure we can make a pretty fancy and flavorful meal ourselves for less money and more fun!<br /><br />We have A LOT of cookbooks. And we actually use them when we are looking for our regular, weeknight meals. For a special occasion like this, we like to pick a recipe that is a little more complicated and has different ingredients. (Or at least ingredients that aren't on the normal grocery list)<br /><br />We decided to ask Mario Batali to be our valentine again because we chose two recipes from his cookbook <a href="http://www.amazon.com/Molto-Italiano-Simple-Italian-Recipes/dp/0060734922/ref=sr_1_1?ie=UTF8&s=books&qid=1266360768&sr=8-1">Molto Italiano</a>. Our menu included:<br /><br />1. <a href="http://www.foodnetwork.com/recipes/mario-batali/duck-scaloppine-with-dried-cherries-and-grappa-recipe/index.html">Duck Scaloppine with Dried Cherries and Grapa</a><br />2. Red Cabbage Braised in Vinegar<br />3. Goat Cheese Ravioli's fresh from the North Market in Columbus.<br /><br />Now, I said above that we try and pick a recipe that is a little more complicated and has different ingredients..but for the Duck Scaloppine we actually had all of the ingredients except the duck, cherries, and scallions. We figured it was meant to be. We thought it would be a good opportunity to use the Grapa we purchased on our honeymoon in Italy. I personally do not like to drink it, but it was great to cook with.<br /><br />The duck recipe was fairly easy to make, we mainly had to concentrate on pounding out the duck breasts as thin as we could (which was kind of difficult because we were out of saran wrap) and timing the dish so it was ready with the rest of the components.<br />Since there is no recipe link for the braised red cabbage, I'll give you the step by step process. In his cookbook, Mario recommended we serve the duck with braised red cabbage. We couldn't say no to our valentine, so we obliged.<br /><br />1. Slice 1 medium red onion (we mixed 1/2 red and 1/2 white because that's what we had). Heat olive oil in large pot over med-high heat until smoking. Add onion and caraway seeds. **We did not have caraway seeds so we used fennel seeds instead- it worked perfectly!**<br /><div style="text-align: left;">Cook until onion is soft 3-5 minutes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdB9tRQ9JTw-injWDx_couiU6BFFDAD6HcZNHNRAxye_zjLI3mYmzGccUvt9uzzFXjlJdbRBaExTPCxZ6-T7BHjphsURX3sD9kh-9bWRXIfWi2Bu4a8GKuo1tOqyctLe4Zn3_Hl0fC0nQ/s1600-h/winter+2010+036.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdB9tRQ9JTw-injWDx_couiU6BFFDAD6HcZNHNRAxye_zjLI3mYmzGccUvt9uzzFXjlJdbRBaExTPCxZ6-T7BHjphsURX3sD9kh-9bWRXIfWi2Bu4a8GKuo1tOqyctLe4Zn3_Hl0fC0nQ/s320/winter+2010+036.JPG" alt="" id="BLOGGER_PHOTO_ID_5439412873406132946" border="0" /></a></div>2. Add cabbage, sugar, red wine vinegar and stir well. Cover and cook until cabbage is tender, about 20 minutes. We ate our cabbage warm, but Mario also says you can cool the cabbage and have it on sandwiches, or "sammies," as he called them. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaVdvpEI1BP2izkkuEMKFD-BaE0otdF-OxshbFteOwhr7Vx5VSY6oRBgskXyDLJL2M-zWudtzzl0ktNcKFJpbIvlFvW1fK3SjV6VyJgNqcSPw_cZbN-7zF2_uzGXXtMzlkIDfu1cZqt0/s1600-h/winter+2010+039.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaVdvpEI1BP2izkkuEMKFD-BaE0otdF-OxshbFteOwhr7Vx5VSY6oRBgskXyDLJL2M-zWudtzzl0ktNcKFJpbIvlFvW1fK3SjV6VyJgNqcSPw_cZbN-7zF2_uzGXXtMzlkIDfu1cZqt0/s320/winter+2010+039.JPG" alt="" id="BLOGGER_PHOTO_ID_5439413304070935282" border="0" /></a><br />Here is a shot of the final presentation:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigfzsdAFMLpukd_h5QjPgenvJT-HrsUlEGYK05sIHwI1aSi_BLl2O9PN4YptJt_ezecS0wCfCDbEZKzcRQx3ezlD3IF0tU9gfKuTnhW6rXEHhQ8oNPPxKPvvu8NGxYdcqoEWqjwq2DMyY/s1600-h/winter+2010+048.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigfzsdAFMLpukd_h5QjPgenvJT-HrsUlEGYK05sIHwI1aSi_BLl2O9PN4YptJt_ezecS0wCfCDbEZKzcRQx3ezlD3IF0tU9gfKuTnhW6rXEHhQ8oNPPxKPvvu8NGxYdcqoEWqjwq2DMyY/s320/winter+2010+048.JPG" alt="" id="BLOGGER_PHOTO_ID_5439414098650220274" border="0" /></a> I'll admit there were a few uncharacteristic kitchen meltdowns on my part. I almost burned the red cabbage and a tore open a few of the ravioli's when they were cooking. When we sat down to eat I thought I had ruined our meal. But, it turned out wonderful!! The duck scaloppine was really tender and perfectly cooked (thanks to Ryan). The grapa and dried cherries provided a tartness that complimented the flavor of the duck and the scallions added a nice crunch. The braised cabbage turned out very flavorful. The fennel seeds worked just fine instead of caraway seeds and provided a nice anise flavor that worked well with the red wine vinegar.<br /><br />We didn't do much to the ravioli's. Like I mentioned above, we got them from <a href="http://www.northmarket.com/meet-the-market/merchants/pastaria-seconda">Pastaria Seconda</a> in the North Market. They were stuffed with goat cheese so we wanted to keep it simple. We sprinkled some dried Italian herbs and Parmesan cheese over the ravioli and drizzled some olive oil to finish the dish.<br /><br />I was really happy with our Valentine's Day meal. If we would have gone out and tried to get a meal similar to this, we would have spent a lot more money. Mario Batali can be our Valentine anytime!<br /><br />Oh yea, here is our other Valentine. :)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdQqkftOcknZ-iGfNwZAv948gSD1xhVfjtw4b5joEhmRANQYmjGdJq2PQlIyXpLfbo3hmJX0EiV1jebroQadIFLQskJNtCmxN_xaCfR1cl5qD9YTpto_dqoAh-msKTqgYBp1a5AkhM7Vw/s1600-h/winter+2010+023.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdQqkftOcknZ-iGfNwZAv948gSD1xhVfjtw4b5joEhmRANQYmjGdJq2PQlIyXpLfbo3hmJX0EiV1jebroQadIFLQskJNtCmxN_xaCfR1cl5qD9YTpto_dqoAh-msKTqgYBp1a5AkhM7Vw/s320/winter+2010+023.JPG" alt="" id="BLOGGER_PHOTO_ID_5439417907992961618" border="0" /></a>Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com3tag:blogger.com,1999:blog-3449379289295781268.post-86085625005114564242010-02-15T19:47:00.003-05:002010-02-15T20:16:53.335-05:00A Blink of an Eye..<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkE7lweh_QsOj-Pvj-MelSMY6WYRa5zXoAA9YaGK035_1Bul9FYWHnm2alod1cd6RjsjEmr3bGmBvp1krs6c2FX6PSZkj6u1S0odV2vMhL2rG6yk2ytJ63bLOzAx6ihvru5zV6wGIxUQ/s1600-h/DSC00415.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkE7lweh_QsOj-Pvj-MelSMY6WYRa5zXoAA9YaGK035_1Bul9FYWHnm2alod1cd6RjsjEmr3bGmBvp1krs6c2FX6PSZkj6u1S0odV2vMhL2rG6yk2ytJ63bLOzAx6ihvru5zV6wGIxUQ/s320/DSC00415.JPG" alt="" id="BLOGGER_PHOTO_ID_5438644073767608562" border="0" /></a><br />Soooo, man it has been a while. A little over a year in fact. Where does the time go? We are really sorry that it's been so long between posts. A lot has happened in the past year so I'll give you all a quick update.<br /><br />Last year we were sporadically posting about living in our hometown at Ryan's parents house. I'm very happy to tell you all that we moved to Columbus, OH in July of 2009! We have a cute little apartment in the Grandview Heights neighborhood. We are happy to be back in a big city (Sandusky and Huron were making me a little nutty) and it's nice to be on our own as a newly-married couple. Another bonus is we get to use all of our wonderful wedding gifts. We have new dishes, cookware, bake ware, serving platters, appliances...you name it! It makes cooking at home all the more fun. And living in a new place also means an entire city of restaurants to explore!<br /><br />In other news, I completed grad school in December of 2009. I'm so happy to be done, not only because I have my master's in library science, but I have more free time to cook real meals!<br /><br />Notice the new design? A few months ago I changed it up and added a pretty picture of the best pizza I've ever had (in Italy of course).<br /><br />It's a new year, a new city, a new look, and new recipes! I hope you will all stop by again because we are back and excited to be cooking and blogging again.Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com0tag:blogger.com,1999:blog-3449379289295781268.post-73180164693158512032009-02-12T11:13:00.008-05:002009-02-12T22:30:01.907-05:00Quick Steak dinner for 2 and good beer.Cooking for two is much different than cooking for six. For the past few months, Erin and I have been living in my parents' house and on any given night there can be as few as one and as many as six people eating dinner together. Usually, my mom takes over most of the kitchen duties (which helps explain our lack of activity on <span class="blsp-spelling-error" id="SPELLING_ERROR_0">FiT</span>- that's Foodie in Training, for those not paying attention). Every now and then Erin and I will make dinner for everyone. Or my brother Greg and I will come up with some creation (our <span class="blsp-spelling-error" id="SPELLING_ERROR_1">cavatelli</span> with chunky tomato sauce and diced chicken was awesome).<br /><br />But the last week, my parents and brother have been out of town, leaving Erin and I cooking for two, like we did quite often in Cincinnati. When cooking for two some things aren't as <span class="blsp-spelling-error" id="SPELLING_ERROR_2">practical</span>: huge roasts, baked pastas, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">casseroles</span>, etc. We've made those things before, its just that you end up with more leftovers than dinner, and we get sick of the food before it spoils. Instead, our <span class="blsp-spelling-error" id="SPELLING_ERROR_4">go-to</span> meals usually involve a small package of some sort of meat and smaller sides.<br /><br />On Tuesday, Erin and I bought a couple small steaks. They were pretty thick and lean top round cuts. Being so lean, and not the highest quality, I wanted a lot of flavor. I used salt, lots of pepper, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">oregano</span>, parsley, and some "Mrs. Dash" seasoning blend (basically some dried onion, more pepper and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">oregano</span>). I also added a drop of olive oil. Once my <span class="blsp-spelling-error" id="SPELLING_ERROR_7">grill-pan</span> was smoking hot with some Pam, I added the steaks, searing the pepper-heavy seasoning into the meat, creating a bit of a crust. (Caution- if you try doing this, make sure you are prepared for lots of smoke and your smoke detector going off. If, say, you are cooking at a home that has an alarm system that will call an alarm company and ultimately the fire department whenever a smoke detector goes off, you may want to disarm the system before you start cooking). I then turned the heat down a little and cooked the steaks to medium.<br /><br />Erin made some spinach with lots of garlic and lemon (which is, again, my favorite vegetable side dish), a salad and a little brown rice. I also <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">sauteed</span> some onions and baby <span class="blsp-spelling-error" id="SPELLING_ERROR_9">bella</span> mushrooms for the steak and rice. The mushrooms and onions cut the peppery steak nicely. A nice little meal, just for two.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjxd3WObzMHQeYexJVuGABHteos4Zx_RQfPZ1o9zOIWRB-MiP2uYKLGsgM4I7SEcJ3j1kpCWR0OCKupVRm9GVASAC0srtzqbWv7m8tr-cEupXaep6W7LPjt7OFO7E3r_OmTRLcfhjhU8/s1600-h/DSC00019.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjxd3WObzMHQeYexJVuGABHteos4Zx_RQfPZ1o9zOIWRB-MiP2uYKLGsgM4I7SEcJ3j1kpCWR0OCKupVRm9GVASAC0srtzqbWv7m8tr-cEupXaep6W7LPjt7OFO7E3r_OmTRLcfhjhU8/s320/DSC00019.JPG" alt="" id="BLOGGER_PHOTO_ID_5302118664216375554" border="0" /></a><br /><br />Beer: I tried a hI.P.A.- Magic Hat Brewing Company's extremely <span class="blsp-spelling-error" id="SPELLING_ERROR_10">hoppy</span> IPA. This is a beer made for hop-heads, and I fall into that category. There is a bit of a fruitiness, but your hardly can find it under all the hops at both the front and the back of the taste. I love IPAs, and one of the reasons is how well they stand up to hearty food, like steak. hI.P.A. is Magic Hat's spring seasonal, and let me tell you: I'm ready for spring. I've already had Great Lakes Brewing Company's spring varietal: Conway's Irish Ale. And, pitchers and catchers report today! IT IS SPRING!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UQTVVo3Ika4XpM23VCOgzlQelGjkCqk67iDmWRdUCJOUMa2NiEplQsZwETxaHMnZ_NF-7fyoGYw8PGb8K6jVBxIiGvJYK3Y5_mhk-PqBFsIYtj-MrsBVuqbdtvNQzPtKoAuzA0nSqrw/s1600-h/DSC00021.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UQTVVo3Ika4XpM23VCOgzlQelGjkCqk67iDmWRdUCJOUMa2NiEplQsZwETxaHMnZ_NF-7fyoGYw8PGb8K6jVBxIiGvJYK3Y5_mhk-PqBFsIYtj-MrsBVuqbdtvNQzPtKoAuzA0nSqrw/s320/DSC00021.JPG" alt="" id="BLOGGER_PHOTO_ID_5302118662137248386" border="0" /></a>Ryanhttp://www.blogger.com/profile/12949339745126602283noreply@blogger.com2tag:blogger.com,1999:blog-3449379289295781268.post-18515303097045490212009-02-01T15:45:00.008-05:002009-02-12T22:25:34.886-05:00Touche'<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xmxlHrW9-S5_6rhpkxDaRUZDLXyTjC2Lmc7n7l9f4GPvIwiGE11Ky4HIUlEuhGfMMqAECNUbXTLGgZnm3ICW8G24YP-eKoJ17a0HDfs3j7-CCqawt34BkDLYLtxh7mTESdZYtLg-HaY/s1600-h/DSC00003.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xmxlHrW9-S5_6rhpkxDaRUZDLXyTjC2Lmc7n7l9f4GPvIwiGE11Ky4HIUlEuhGfMMqAECNUbXTLGgZnm3ICW8G24YP-eKoJ17a0HDfs3j7-CCqawt34BkDLYLtxh7mTESdZYtLg-HaY/s320/DSC00003.JPG" alt="" id="BLOGGER_PHOTO_ID_5302116974517269490" border="0" /></a><br />As far as trendy and new restaurants, our options may be limited in little Sandusky, Ohio, but I have been happily surprised several times. <a href="http://foodyintraining.blogspot.com/2008/07/fine-dining-on-lake-erie-restaurant.html">Zinc</a>, <a href="http://foodyintraining.blogspot.com/2009/01/holidays.html">Red Gables</a> and <a href="http://www.nagoyaohio.com/">Nagoya </a>being some of them that come to mind.<br /><br />This weekend we found another great place in North Central Ohio: <a href="http://www.chezfrancois.com/2007/index.php?option=com_content&task=view&id=54&Itemid=84">Touche</a>'. It is a Martini Bar operated by Chez Francois, a highly regarded French Restaurant right next door. The menu at Touche is highlighted by appetizers and comfort food with a stress on high quality and French ingredients.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_N9rHH9e9zt7VVsGkG06EPNWQa3aREjdESxMEUpS2P0K5nJLezse-NG839EuGLb0XLkxE2vspWzgvJETgsXko7k4tN2kiWiMHwHTUFbnO0wfpgrthTbwl8cUUyyPC_nLRQfF7SBHhado/s1600-h/DSC00007.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_N9rHH9e9zt7VVsGkG06EPNWQa3aREjdESxMEUpS2P0K5nJLezse-NG839EuGLb0XLkxE2vspWzgvJETgsXko7k4tN2kiWiMHwHTUFbnO0wfpgrthTbwl8cUUyyPC_nLRQfF7SBHhado/s320/DSC00007.JPG" alt="" id="BLOGGER_PHOTO_ID_5302116982475097506" border="0" /></a><br />Friday nights is Martini night. My father-in-law (John), my dad and I all have an affection for a good martini, so we went, with our wives to enjoy the discounted martinis and good company. The three of ordered vodka martinis up. My dad's was dirty with anchoive stuffed olives. John and I had vodka martinis with blue cheese stuffed olives. Awesome.<br /><br />I ordered a meat plate that had a good sausage, a thinly sliced ham, and smoked salmon. There were large shavings of parmesian cheese, the perfect salty compliment to the meats. There was also a large assortment of olives and a bunch of gigantic whole capers. This all surrounded the best part of the plate- a bunch of artichokes, sun dried tomatos, and a really spicy cherry pepper, all perfectly marinated.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MQUcnC9trz9bablAnconULREaa0a7xJLpAlTCM7Cia8gLUruo29TplZx3URSQxkB1WEucPDEsfFhhZUh0BV4lTp1-5cuCh28dYEzTLCS2JZUn2Q302z8H8yEK5ArTzT9dNSya7Mogg4/s1600-h/DSC00005.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MQUcnC9trz9bablAnconULREaa0a7xJLpAlTCM7Cia8gLUruo29TplZx3URSQxkB1WEucPDEsfFhhZUh0BV4lTp1-5cuCh28dYEzTLCS2JZUn2Q302z8H8yEK5ArTzT9dNSya7Mogg4/s320/DSC00005.JPG" alt="" id="BLOGGER_PHOTO_ID_5302116972892589042" border="0" /></a><br />Erin and I then split a ham and cheese sandwich. It had the same, high quality ham that was on my meat plate with melted gruyère cheese. It was served with a spicy giardiniera, dijon mustard and a plate of more olives and other pickled vegetables (including a green tomato).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8lzX9E8EGZJekERS_AHXJE31eCAYlmADxKOZqgsPRiRAcQS3WAhT-WruoNF4PWXf7c_ZSR35g1qotCO9spT0wFmP63weRJk9UuzjlNd2n_FVyrVfHz7RZfOnFmSnt_0rTC4ZCUXQPmvg/s1600-h/DSC00008.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8lzX9E8EGZJekERS_AHXJE31eCAYlmADxKOZqgsPRiRAcQS3WAhT-WruoNF4PWXf7c_ZSR35g1qotCO9spT0wFmP63weRJk9UuzjlNd2n_FVyrVfHz7RZfOnFmSnt_0rTC4ZCUXQPmvg/s320/DSC00008.JPG" alt="" id="BLOGGER_PHOTO_ID_5302116982756315170" border="0" /></a><br />My second martini was the same, but dirty. The three martini guys, after dinner, had a shot of Knob Creek on the rocks. A sofisticated and strong whiskey with a bite. A great finish to a great evening.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvD35uQqeIifRq-T5iWhhblikWVleK-jH1eYo4bdU8Cp5bDDyCUz8y_BUCy_v8DvCevawzHxkpkxaz8aDk-veb2jsF-T-nQw0dVu9zbESqjltvIvXoEkdtn_6MJKIVUQ0RzcRZ0aQpM8/s1600-h/DSC00010.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvD35uQqeIifRq-T5iWhhblikWVleK-jH1eYo4bdU8Cp5bDDyCUz8y_BUCy_v8DvCevawzHxkpkxaz8aDk-veb2jsF-T-nQw0dVu9zbESqjltvIvXoEkdtn_6MJKIVUQ0RzcRZ0aQpM8/s320/DSC00010.JPG" alt="" id="BLOGGER_PHOTO_ID_5302116984353585154" border="0" /></a>Ryanhttp://www.blogger.com/profile/12949339745126602283noreply@blogger.com0tag:blogger.com,1999:blog-3449379289295781268.post-36249466031801604992009-01-27T12:30:00.004-05:002009-01-27T20:44:24.078-05:00Smashed chickpea salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffVz9yUUr3H0VlhCQoCPTGrkPWqotR5JiJYE5f3kXLswX5kNJjbu22YaKQWDERjg3v3-o6nqkZWUXuhLuVvweKgbLGbw0GLvpKSSnQO5bi9IIrxftraK1Ts-Z4ZjfPFh9dTOihMyAqSQ/s1600-h/DSC00147.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffVz9yUUr3H0VlhCQoCPTGrkPWqotR5JiJYE5f3kXLswX5kNJjbu22YaKQWDERjg3v3-o6nqkZWUXuhLuVvweKgbLGbw0GLvpKSSnQO5bi9IIrxftraK1Ts-Z4ZjfPFh9dTOihMyAqSQ/s320/DSC00147.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5296154442230224818" /></a><br /><div><br /></div><div>In my quest for healthy recipes, I came across this recipe on <a href="http://smittenkitchen.com/2009/01/smashed-chickpea-salad/">Smitten Kitchen</a> (one of my favorite food blogs) for smashed chickpea salad. She adapted her recipe from a sandwich she had at Tom Colicchio's restaurant Wichcraft. I took her recipe and adapted it to what I had in my fridge and also my new healthy lifestyle.<br /></div><div><br /></div>This recipe is sooo easy and you can really just throw whatever you want in there, whatever you think would taste good! I'm kind of obsessed with it and find myself craving it for meals. It's kind of like a deconstructed hummus (that's how Smitten Kitchen described it and I agree) in that you mash the chick peas with a potato masher or fork to get a thicker consistency but not the thickness of hummus.<div><br />Here is my adaptation of the smashed chickpea salad, inspired by Smitten Kitchen, which was inspired by Wichcraft:<br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYl038iJ_dWsfE-lVR8l2NiNl1l5uZqVkKbp1QvcIKEgnNTVbTYgWlWmjn9Tn0yL3d6Kx0vKNl-Rtg1YuKV5vchwTKyHUgiI22ZEu8z2hC8i4PzwePNbRNDaxNp9F6ZVPReEav-Gq_9yA/s320/DSC00143.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5296153855794891346" />1 can of chick peas, drained and rinsed<br />zest of one lemon and juice of one lemon<br />diced carrot (add as much as you like, I diced about 4 carrot sticks)<br />about 1 or 2 tbsp. diced red onion (add as much as you desire for this as well)<br />1 tsp. of capers1 tbsp. chopped fresh parsley (the first time I made it I only had dried parsley and used about 1 tsp.)<br />salt and pepper (to taste)<br />a few glugs of olive oil<br />a dash of White Balsamic vinegar (optional)<br /><br />1. combine all ingredients<br />2. mash together with potato masher or fork for desired consistency<br />This is a really relaxed recipe, based on your personal tastes. If you want it more tangy, add more lemon juice or the white balsamic vinegar. If it seems a bit dry, add a little more olive oil. I just kept tasting until I felt it was right.<br /><br />I've eaten this a few different ways- on toasted bread with spicy mustard, as a dip with crackers, and straight out of the container. :)<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnvGDzlMnfXD9D6QP-8UHmgstXF0il-wm5vzmMU3n6yv6_nDMoRRUqafQ8_lomhEG84egOtLOxz8uPTq-SObbIrda-fqjuAZSlOqoXkOQX5OQLPwwbsDRVow0NjNPnqY6EBXFpyJGyng/s320/DSC00144.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5296153045998108738" /></div>Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com2tag:blogger.com,1999:blog-3449379289295781268.post-4997779016925799472009-01-22T21:05:00.005-05:002009-01-22T21:13:33.060-05:00Four Things You Should Know- "The Angry Whopper"There are four things you should know about Burger King's Angry Whopper.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpjfar5H-m9RG6ekf3Kapp9POCvbAmB8FVBGR6hAA-jI7OlwjVL94hldv34vwTH2Mg45cwZCE73_HxLQI3GjH-PjPr4OfKL1ftGn4t_wpK7XccOwTnmzqU83Oynh_15IPvPjWJK5r7Ew/s1600-h/angry.jpg"><img style="cursor: pointer; width: 320px; height: 170px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpjfar5H-m9RG6ekf3Kapp9POCvbAmB8FVBGR6hAA-jI7OlwjVL94hldv34vwTH2Mg45cwZCE73_HxLQI3GjH-PjPr4OfKL1ftGn4t_wpK7XccOwTnmzqU83Oynh_15IPvPjWJK5r7Ew/s320/angry.jpg" alt="" id="BLOGGER_PHOTO_ID_5294305822004008450" border="0" /></a><br /><br /><br />1.) Makes you feel like ass. (I woke up at 3 AM, enough said)<br /><br />2.) Makes you fat. (over 800 calories, over 50 grams of fat)<br /><br />3.) Too expensive. ($6 with a drink)<br /><br />4.) Does not taste good.Ryanhttp://www.blogger.com/profile/12949339745126602283noreply@blogger.com1tag:blogger.com,1999:blog-3449379289295781268.post-26186517846021472442009-01-11T20:37:00.005-05:002009-01-11T21:54:42.887-05:00Spicy, Tasty and Healthy!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wUISSuVLEyGRJpD7Kl-1-Yd26vQWmxUIbWCmlHfNN0StLCtZe78F2gUtYa8t_waCqy-6CRY3R8Qpv1kluDqHEf2MsQceee5Lno3VMhAz5bq7yfY5UN18RiRfw8ZiuKLvKswzBus466Y/s1600-h/DSC00140.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wUISSuVLEyGRJpD7Kl-1-Yd26vQWmxUIbWCmlHfNN0StLCtZe78F2gUtYa8t_waCqy-6CRY3R8Qpv1kluDqHEf2MsQceee5Lno3VMhAz5bq7yfY5UN18RiRfw8ZiuKLvKswzBus466Y/s320/DSC00140.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5290235165912000770" /></a><div>Ok- so like everyone else in the world, I have a New Year's resolution to get healthy and eat right. Very unoriginal and un-foodie-like I know, but, what can ya do.. So lately I've been scouring the Internet and cookbooks for healthy and tasty recipes to make and this past week I requested a healthy meal when we were dinner guests at my parents house. My mom came across a recipe for vegetable and pork stir fry that was featured on The Biggest Loser and made by Rocco DiSpirito. <br /></div><div><br /></div><div>My mom and I made it on Thursday evening and it was <span class="Apple-style-span" style="font-weight: bold;">really</span> good. My parents didn't particularly like it, but Ryan and I loved it so we made it last night for Ryan's family and it was a huge hit! The combination of the ginger, orange, red pepper flakes and peanut butter make a surprisingly complex sauce. You could add any vegetables to this and in fact we added carrots. I would love to try it with an Asian medley with broccoli and baby corn and all of that good stuff, but Ryan is not a fan of broccoli so maybe I'll have to make this just for me someday. This is also a fairly quick and easy recipe, which is nice for busy weekday nights. We served this over brown rice. </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Vegetable and Pork Stir Fry</span></div><div>Rocco DiSpirito</div><div>serves 4</div><div>Ingredients:</div><div>cooking spray</div><div>1 lb. lean pork loin cut into bit size strips</div><div>Salt</div><div>4 tablespoons chopped fresh ginger</div><div>1 large red onion, thinly sliced</div><div>1/2 pound snow peas*</div><div>1 tsp. red pepper flakes</div><div>1 cup frozen orange juice concentrate, thawed</div><div>2 tablespoons natural peanut butter</div><div>2/3 cup chopped fresh basil</div><div><br /></div><div>heat a large nonstick skillet, spray cooking spray, season pork with salt and add to pan. Stir fry until golden brown and cooked almost through, about 3 minutes. Remove pork and set aside. </div><div>Spray cooking spray and add ginger, cook for one minute. Add onion and season with salt and cook for about 4 minutes. **We added one clove of garlic, finely chopped, for some extra flavor**. Add snow peas and continue to cook until tender. Remove vegetables from the pan. Add orange juice concentrate and red pepper flakes and bring to a boil. Whisk in peanut butter and return to a simmer. Toss in pork, vegetables, and basil to combine. Adjust seasoning if needed and serve!</div><div><br /></div><div>****To make this dish even quicker, we used frozen carrots and snow peas and partially cooked them, and then added when instructed. </div><div><br /></div><div>**Not to drill home the whole diet/new years resolution thing, but this dish is only about 300 calories per serving.</div>Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com1tag:blogger.com,1999:blog-3449379289295781268.post-38680976509656339572009-01-05T01:37:00.004-05:002009-01-11T21:52:28.643-05:00HolidaysErin and I had some great food while celebrating the Holidays. Some of the best:<br />1.) Filets at the Stookeys, Christmas Eve:<br />Erin's parents made some delicious filets. **So sorry I don't have a photo..I'm so mad, because they were soooo good!!<br />2.) What the heck is a stratta?<br />Turns out, it is some sort of quiche dish. It made for a pretty tasty brunch<div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMV8BJoWr_CBP8Fi2WgHJPMD31kFUWa_fiOEtaNvI5NjEdRm0yAqjz-ZIGwLKN8QIemQJXTvGHHTuc6-Ly0cBScLCFeB2E2LoYByJTmiFegly7R8tov4S7tZLd5FTIrnwBQpDzpzHXfrE/s320/DSC00080.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5290234177951215890" />3.) Nonna's Christmas spectacular:Similar to <a href="http://foodyintraining.blogspot.com/2007/12/christmas.html">last year's</a>, my grandma made a Christmas dinner for the ages. This year, we had Steak Sciscliano (prounounced SHISH-lee-ano). A very good cut of meat sliced into thin steaks, quickly seared on each side and soaked in olive oil and garlic and some italian seasonings. We had a lightly breaded and then baked shrimp; Pazella (italian style peas); homemade ravioli (with homemade tomato sauce)- they took my grandma something like 6 hours to hand make over 100 ravoli. They were the highlight of this wonderful meal. We had some nicely seasoned and spicy <a href="http://www.cooksfreshmarket.com/articles/broc.htm">rappini</a> (an Italian vegetable- a cross between spinach and broccoli).<div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilkyj5ePEMFX8qYgnk9c5maJuZ74Ij6c379-B6tmgOUZIE19DFobFbRk3FOfY2g3DvcJkakQnEulyRwXWNdrpcpFpEMz8-5-IO3HWikpX5bBA2SoIUGE3gmU_fAAbaQIUbOqEydRox1RY/s320/DSC00084.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5290231973972314402" /></div><div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTuZim-_Dfn7hq8jkp5h6pbOeBNxQp4wNybV9KTIKroEOYq6_I_FVHB7rwN2eLLaORdyAKNxi_wxgI2PvfVtnwDL7IuXBIr25-fcZCzZYo4aB9dX10fiwH5N7MZmJiw-nTUzqBX_AgSk/s320/DSC00088.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5290231275354107746" />4.) New Years Eve dinner: steaks at Red Gables Mesquittttte grill<br />We went to a small steakhouse in Sandusky with my brother and a couple friends on New Years Eve. The planning of our evening was very last minute, but we didn't complain. In fact, Erin ended up with the best steak ever. She got the filet, I got the ribeye. Both were perfectly cooked, high quality, and rubbed down with bold amounts of pepper and flavor. I tried a bite of Erin's- amazing.</div><div>**Also, sorry no photo, I guess the holidays=eating=Erin and Ryan's forgetfulness. I now have a New Year's resolution to remember to take photos of all this awesome food!<br /><br /></div><div> A belated Merry Christmas and Happy New Years to everyone!</div></div>Ryanhttp://www.blogger.com/profile/12949339745126602283noreply@blogger.com1tag:blogger.com,1999:blog-3449379289295781268.post-65686593168145445822008-12-22T21:41:00.007-05:002008-12-22T22:36:32.428-05:00Warmer Days: New Sandusky Fish Company<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBYFg5-80l6m4VKmLz-GHuXNxq4T2TSJejcpe96FgMY5CjUmEXbeca_aKDc5kBSGyqcFChZciyHIFYRkasnviqlurFXnTIE4EkDuMPUgcZQ9jQKMNHGhVkeVRi9vOg1GJfs1LhezKVzI/s1600-h/DSC00612.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBYFg5-80l6m4VKmLz-GHuXNxq4T2TSJejcpe96FgMY5CjUmEXbeca_aKDc5kBSGyqcFChZciyHIFYRkasnviqlurFXnTIE4EkDuMPUgcZQ9jQKMNHGhVkeVRi9vOg1GJfs1LhezKVzI/s320/DSC00612.JPG" alt="" id="BLOGGER_PHOTO_ID_5282817686782511234" border="0" /></a><br />So, the temperature has been in the single digits the last two days. It was 1 last night when I got home. The windchill was -25. Now, having grown up in Northern Ohio, I'm sure that I've been in colder weather, but I don't remember it. Driveways are covered in jagged, uneven ice, making every step to the car a potential sprained ankle and a concussion.<br /><br />Yesterday was the first day of winter. I love the changing seasons. I won't ever live in a place with a year round 80 degree climate. But when its this cold, you need something to look forward to. I know Chirstmas is a few days away, but the busy shopping and the snow covered Christmas lights weren't doing it for me.<br /><br />I was reading a baseball article about the Indians new closer, Kerry Wood. And the article mentioned in passing that in just 52 days pitchers and catchers report!!! That day in late February when pitchers and catchers begin gearing up for the coming baseball season is my signal that Spring is here.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhFLgkHJMH3dNtHiPCoI-p67ipq8K1OyMdUaO14DriT2JicADRXHPcY3TyqrW7PV2UZv0gkn4Y1UT0XGfrt_2X_CqOAJ6TnBhrikrLNniq7DLxTxHG7vxHoeOUTyb8g8BO9VWfoKUj64/s1600-h/capt.9e39c247c8004029aa631bc72407450d.indians_wood_baseball_cd101.jpg"><img style="cursor: pointer; width: 320px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhFLgkHJMH3dNtHiPCoI-p67ipq8K1OyMdUaO14DriT2JicADRXHPcY3TyqrW7PV2UZv0gkn4Y1UT0XGfrt_2X_CqOAJ6TnBhrikrLNniq7DLxTxHG7vxHoeOUTyb8g8BO9VWfoKUj64/s320/capt.9e39c247c8004029aa631bc72407450d.indians_wood_baseball_cd101.jpg" alt="" id="BLOGGER_PHOTO_ID_5282822287265472738" border="0" /></a><br />It reminds me of a warmer time. A time when you could enjoy the outside. Walk along the Lake in Sandusky, and eat a perch sandwich.<br /><br />Yellow Lake Erie Perch (which is what I mean by "perch" in this post- not to be confused with some crappy European "White Perch", or Perch from a different great lake, which is certainly not as good as from Lake Erie) is best in the late summer and throughout the fall. When I moved back to the north coast in September, it was perfect time for eating lots of tasty perch. Now, there isn't a lot of variety as to what people around here do with perch. They catch it. They clean it. They bread it. They fry it. That's it. Perch has a distinct flavor to it, and I'm not sure how it would play in other preparations. Yellow perch is meaty and a little different in texture than a boring flaky piece of white fish. It has a little bite of distinct flavor, not fishy, but definitely fresh. Perch fillets are probably too small to make an appetizing dinner in anything besides their fried "fish and chips" type form.<br /><br />I've caught perch a few times out on the lake. If you are on a boat and with someone that knows where to go you can spend a couple hours and catch dozens of them on a given October day. Getting someone to clean them can be a challenge, but then you can have your own fish fry. Just dredge and pan fry in plenty of oil. I'll save the details for next summer, when I'm sure we'll have a fish fry.<br /><br />For now, I want to focus on my favorite place to get fresh Lake Erie Yellow Perch in Sandusky: The New Sandusky Fish Company. This little shack right on the Sandusky Bay is the perfect place for a perch sandwich or to get fresh perch by the pound to make your own. The back of the shop is usually open and in the summer and fall months, you can often see the boat loads of perch being dropped off. There is the guy scaling and deboning the fish and then they are brought to the kitchen where they are battered and fried- fresh to order. I perfer mine with a little tartar sauce and some lemon juice. A little coleslaw or fries, and you have yourself a great little meal to sit and enjoy on a park bench as you enjoy the beatiful Sandusky Bay. Just mind the bees and the seagulls!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwM4tEHZRh0oEtb81eCv_AMaq4BIIXahvw5sNwWoWaS_OpoJ8c2ILxcZcMURrMbJKh4wCd348azGjE898h3GD7FglIaRMXGET2qtJ3PUdl0-zcSjaQfmPNI_BkRlil_HKl4JwpsZikO-8/s1600-h/DSC00611.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwM4tEHZRh0oEtb81eCv_AMaq4BIIXahvw5sNwWoWaS_OpoJ8c2ILxcZcMURrMbJKh4wCd348azGjE898h3GD7FglIaRMXGET2qtJ3PUdl0-zcSjaQfmPNI_BkRlil_HKl4JwpsZikO-8/s320/DSC00611.JPG" alt="" id="BLOGGER_PHOTO_ID_5282818906692885234" border="0" /></a>Ryanhttp://www.blogger.com/profile/12949339745126602283noreply@blogger.com0tag:blogger.com,1999:blog-3449379289295781268.post-14613873916284060992008-12-16T20:00:00.001-05:002008-12-17T13:27:44.292-05:00A tasty disaster<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VtjelqfUd351q_QdlMC_CC0WttkAdp92UpPJfXb_usmdJ0b7Qp1l570dNucFcEWC7R1i0EdKaBu2mY86eoAJnHzcNXJfGu8t8qoubKa69MJ5yHnnVP4mPn0wzhGPuoiaM-GJsmjQxiw/s1600-h/DSC00066.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VtjelqfUd351q_QdlMC_CC0WttkAdp92UpPJfXb_usmdJ0b7Qp1l570dNucFcEWC7R1i0EdKaBu2mY86eoAJnHzcNXJfGu8t8qoubKa69MJ5yHnnVP4mPn0wzhGPuoiaM-GJsmjQxiw/s320/DSC00066.JPG" alt="" id="BLOGGER_PHOTO_ID_5280552820603066354" border="0" /></a><div>Last year I made <a href="http://foodyintraining.blogspot.com/2007/12/holiday-biscotti.html">Holiday Biscotti </a>for friends and family for Christmas and they were a huge hit!<br /></div><div>I made two flavors: the holiday biscotti with pistachios and dried cranberries and chocolate chip and anise seed. Everyone raved about the pistachio and cranberry biscotti so I definitely wanted to make those again but I wanted to try a different recipe for the second kind of biscotti. I came across this espresso biscotti <a href="http://allrecipes.com/Recipe/Espresso-Biscotti/Detail.aspx">recipe</a> and liked all the different ingredients and the espresso flavor. Now, I did not use the base recipe for the espresso biscotti, I used the ingredients and instructions for Giada's holiday biscotti. I also change it up a bit, I used a shot of espresso (not the powder) and mixed that in to the wet ingredients. </div><div><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk66AVNQNarv0GZuznou_WxxBZSSwE4N15k_AabClAUDa-OZyeNIGbCeJkUQq6tn1jfDmA7fT_DCM7v4WdwcEHgDZ9tgXY4z_jD0SodD9hG_HQz-hp3zmTjSND6iJIMVR1L9lCOZ4aylg/s320/DSC00063.JPG" alt="" id="BLOGGER_PHOTO_ID_5280550260415214002" border="0" /></div><div>The espresso biscotti turned out really tasty, I love all the flavors so every bite is a combination of something different, the tart of the dried cranberries, crunch of almond, and sweetness of the apricot and chocolate. And of course the cranberry and pistachio biscotti turned out great! </div><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazugXszN_FT3PkL1BytawrwA6NET5zKwDbbfp4TVcdW7rEcA3RdX989aANz8ISAQ7l9c84dW5QX9DC6cf9sFpcW8_GIxlQSFG13GKY88KOZHGCpFPZOnJ43e0jksOn1SJXhvEIYYHUcg/s320/DSC00065.JPG" alt="" id="BLOGGER_PHOTO_ID_5280549690872240034" border="0" /><div>The end result was tasty, but man was my kitchen a DISASTER! I swear, I could do nothing without spilling. I made the biscotti in the Kelsey's kitchen, which is great, but I wasn't using my kitchen tools so I got all flustered and made quite the mess in the kitchen. Last year everything went so smooth, that I guess I was due for a kitchen disaster.<br /><br /></div><div>I only made a batch of each because I was having such a hard time, but they turned out so tasty I plan to make more before Christmas. They make great gifts!! </div>Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com0tag:blogger.com,1999:blog-3449379289295781268.post-39455859387132763032008-12-13T14:32:00.005-05:002008-12-17T13:29:34.102-05:00Cranberry "sauce"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkBxZoDlLvTaCG6QiLOalXi2CzY29YgoNNtihhKE42pgLRlxU9ZXW5VrfjIW6CPnhbLOYuqeBzK5Pyo5qpZc_Sjo_mYXJc5NnUfL2OoYWhu8rmngAXcBTbbi3_Y1OkKCWcfjXaliXjgk/s1600-h/DSC00058.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHR8TvS3r6GYi88h4M52KGXQXoe3K0Yb3XVXdEhsz1whOEZYv6OhFgwwLbCu0FVZLartcDz1ugc7_0jbxKQl196Iw5gqIqTiQ6gjdMLEIXtPZ4vQKcfKPtySlhb3-aUxVmf3eq-O0_Lg/s320/DSC00061.JPG" alt="" id="BLOGGER_PHOTO_ID_5280544701114740114" border="0" /></a>Correct me if I'm wrong, but I think when most people think of cranberry sauce they thing of something that comes from a can. Something that is like some weird jello texture molded into a can shape and then sliced into red discs that sit in a lonely bowl at Thanksgiving, never to be touched or heard of again.<br />Well, when I think of cranberry "sauce", I think of a delicious citrus-y and slightly chunky version that my mom makes. She hasn't made it the past couple Thanksgivings.<br />Well, this past week she bought a bunch of fresh cranberries and after making cranberry muffins and cranberry bread, she decided that she wanted to make her cranberry "sauce". Now, I keep putting "sauce" in quotes when referring to my mom's version because it is technically cranberry <span style="font-style: italic;">relish</span> that she makes. Cranberry <span style="font-style: italic;">sauce</span> really is supposed to be cooked and molded like a jelly: at least <a href="http://www.foodnetwork.com/recipes/alton-brown/cranberry-sauce-recipe2/index.html">according to Alton Brown</a>.<br />My mom's version comes from an old party cookbook. For a good large bowl full, here is the recipe from <span style="font-style: italic;">McCall's Illustrated Dinner Party Cookbook</span> (copyright 1970!):<br /><blockquote>You need: 2 large navel oranges, 1 large red apple, 1 lb fresh cranberries (4 cups), and 1 1/2 cups sugar.<br /><br />1. Grate the peel of one orange into a large bowl. Remove peel and white pulp from both oranges.<br />2. Quarter and core unpeeled apple. Cut into 1/2 inch pieces. Wash and drain cranberries, removing any stems. Coarsely chop cranberries and oragnes. Add fruits to the large bowl with the peel.3. Add sugar stirring gently until dissolved. Refrigerate, covered for several hours or overnight.</blockquote><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkBxZoDlLvTaCG6QiLOalXi2CzY29YgoNNtihhKE42pgLRlxU9ZXW5VrfjIW6CPnhbLOYuqeBzK5Pyo5qpZc_Sjo_mYXJc5NnUfL2OoYWhu8rmngAXcBTbbi3_Y1OkKCWcfjXaliXjgk/s1600-h/DSC00058.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkBxZoDlLvTaCG6QiLOalXi2CzY29YgoNNtihhKE42pgLRlxU9ZXW5VrfjIW6CPnhbLOYuqeBzK5Pyo5qpZc_Sjo_mYXJc5NnUfL2OoYWhu8rmngAXcBTbbi3_Y1OkKCWcfjXaliXjgk/s320/DSC00058.JPG" alt="" id="BLOGGER_PHOTO_ID_5280546245072657106" border="0" /></a>Now- my mom adds only 1/2 the sugar the recipe calls for. This is pretty much my mom's MO- she hates sugar. I think her version is plenty sweet and allows the tart cranberry flavor to come through, but maybe you would prefer it sweeter than we do. Also, she just puts all the ingredients (save the sugar) into a food processor or blender to really make everything into a fine relish. You don't want it to be liquid or mush, but you want everything to be in small bits- think the consistency of store bought pickle relish (though a bit thinner). The sugar should be folded in at the end, evenly mixed, but not in the food processor.<div><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oo-AYmyhrlAFZmkhJuNPgxavAeKDplKhA5p3fB1P-yPqciavVVQpcprzSpTJQytjQlnkhL7ShR-weIbMEkPP032SDPUWLP8H91B-kMIH0Y9vlCwxFFSOxUq8TLJBoK8-Qd0pzGdA6AM/s320/DSC00060.JPG" alt="" id="BLOGGER_PHOTO_ID_5280545482427650818" border="0" />What's the end product good for? Well, it is wonderful with turkey breast, be it store bought lunch meat or on freshly carved off a holiday bird. It is also good on toast or muffins. I like it as a way to liven up any boring meat and potatoes type meal as a little side dish.<br />NOTE- Erin should add the pictures from my mom's cranberry sauce soon. **photos are posted, enjoy!**</div>Ryanhttp://www.blogger.com/profile/12949339745126602283noreply@blogger.com0tag:blogger.com,1999:blog-3449379289295781268.post-2718247474241343702008-12-05T15:44:00.001-05:002008-12-05T15:47:09.890-05:00Best Asian Cuisine on the East Side of CincinnatiI started this post months ago and totally forgot about it. But I found it and decided to finish it today.<br /><br />Once again, "Best" really means "our favorite". Another quick disclaimer, Asian is a really broad category. For purposes of this post, "Asian" means Chinese, Thai, Japanese, Vietnamese, etc. It does NOT mean South Asian (e.g., Indian- that gets its own post.) For better or worse, "Asian" gets thrown into one category for the purposes on this post and in American cuisine generally. At every Thai place, they have curry on the menu, at every Chinese place, there is sushi. It makes me wonder, in Tokyo is there a Italian restaurant that also has Greek Gyros and German sausages on the menu? I hope not. <br /><br />BANGKOK BISTRO, Hyde Park: Probably our personal favorite, and likely the single restaurant we miss the most from Cincinnati. The biggest reason is that we simply don't have much Asain variety up here in Northern Ohio, especially in our small town of Sandusky. Bangkok features Thai food. Some great Pad Thai and varities of spicy Thai flavored noodle dishes. If you ask for 10 of 10 on their spiciness scale- you'll get it. Hit my threshold pretty spot on, in a good way. Erin enjoys a seafood noodle soup with a wide assortment of whole seafood in a perfectly seasoned broth.<br /><br /><a href="http://www.doodlesnoodles.com/">DOODLES</a>, Hyde Park: A chinese place that specializes in noodles. I enjoyed the Fiery Flat Rice Noodles and Cantonese pan fried noodles. Not nearly as spicy. Unlike generic chinese Restaurants, everything tastes so fresh and seasoned to order.<br /><br /><a href="http://dancing-wasabi.com/">DANCING WASABI</a>, Mt. Lookout: Little sushi place within walking distance from our old apartment. I enjoy sushi, but more as an appetizer than a meal. Although I never did it, I liked the idea that I could walk to a Sushi place from my apartment and order a spicy tuna roll at 3 AM. Just made me feel like I lived in a vibrant area; which Mt. Lookout was.<br /><br />TEAK, Mt. Adams: Another Thai place. It is a little more pricy and elaborate than Bangkok Bistro. And their menu is even more vast and "pan-Asain" than the others. <br /><br />Wild Ginger, Hyde Park: I think it started as Vietnamese, but has added dishes from all over Asia, especially Japan. They have also expanded since we left Cincinnati, I believe they now have Japanese steak house style seating along with a bigger sushi bar in addition to their normal seating.Ryanhttp://www.blogger.com/profile/12949339745126602283noreply@blogger.com0tag:blogger.com,1999:blog-3449379289295781268.post-55636659504142711772008-12-03T19:47:00.005-05:002008-12-03T20:15:08.296-05:00Pomegranates = Mesmerizing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEjb1e7oe3QPaTeK10nBVkjAxGhouOXhWZIlshNEMghPFQ8ORrDsDmKSky8Xqhh-Cr2L1YukCUmtx60srkZfm2cccPl4fTdDVuKR_aE_ofryiMCv4jdq5lsETri7dLJz4CWexHMYGHMM/s1600-h/DSC00037.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEjb1e7oe3QPaTeK10nBVkjAxGhouOXhWZIlshNEMghPFQ8ORrDsDmKSky8Xqhh-Cr2L1YukCUmtx60srkZfm2cccPl4fTdDVuKR_aE_ofryiMCv4jdq5lsETri7dLJz4CWexHMYGHMM/s320/DSC00037.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5275736858423460418" /></a><div>Last week I bought two pomegranates and now I have a favorite fruit!! I've always loved pomegranate juice (when I can afford it) but had never bought a pomegranate and ate the seeds and used them in recipes. I think pomegranates are the most beautiful fruit ever. They are like bright, beautiful little jewels. I'd almost rather wear them as jewelry then eat them!! <br /></div><div><div style="text-align: center;"><br /></div><div>I was a little nervous to get the seeds out without creating a huge mess or staining myself with the juice. But I watched a few videos on You Tube and then felt comfortable. And actually, it's really very easy. I think they are just intimidating because they are very different than other fruits. First you cut off the top little stem and then cut a little off the bottom (so it will sit up and not roll over). Then, score the pomegranate as if your were going to cut it into quarters. The pomegranates skin is very thin and the inside is just the pith so you easily rip open the pomegranate after it's been scored without breaking a lot of the seeds. </div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGHmHSl9iSbJkO4rDvZEQlTZcSjl7anprXMLF8Vy2deBiuemIebCMVYfBELJBoD50Z_llhphKrQdFiFy3u6s5xGgiPrvzoij2-WDCc2VAl8O-zhl_K_ZxWh7KUy6SmCBymmSApBm5c8M/s320/DSC00038.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5275736018381050354" /><div> To prevent a big mess, fill a large bowl with water and submerge the pomegranate while separating the seeds from the pith. The white parts you can't eat will float to the top and the seeds will float to the bottom!! </div><div><br /></div><div>We mostly just ate them by the handful, but once, we added them to a salad with sliced fennel, green onion with olive oil and balsamic vinegar. </div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMNjhEDZ-xa4kWL_3z27B_z65MpOuVgjV0LZaBbLecOTzbmsHKieTnO_UbtlT01Yvnk2pFQ7OZmOFANyqB0X38UICXTlUcIJk8Ce3wgZ5uc5WslICtQOwjIOtwNLkpymUywHHGyA3-LM/s320/DSC00042.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5275734219056197218" /><div> </div><div><br /></div><div>Oh yea, and they are sooo good for you. Filled with vitamins and antioxidants. </div></div>Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com1tag:blogger.com,1999:blog-3449379289295781268.post-65654290617174758162008-11-26T10:07:00.004-05:002008-11-26T10:46:49.609-05:00Happy Turkey Weekend!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ntmUeYSoHORYy_18jV0zWl4y5pYULsLu1pX0k4r61py4ZRHtz8txjgJ0bqznVwJES0fgaekbTnHsJBc5avGEnyuKbEqnRSCK9wTbphLrYtvUKuplxC83gsXYcwYYyN2GQWac3PckY6o/s1600-h/untitled.bmp"><img id="BLOGGER_PHOTO_ID_5272992677191075922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 220px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ntmUeYSoHORYy_18jV0zWl4y5pYULsLu1pX0k4r61py4ZRHtz8txjgJ0bqznVwJES0fgaekbTnHsJBc5avGEnyuKbEqnRSCK9wTbphLrYtvUKuplxC83gsXYcwYYyN2GQWac3PckY6o/s320/untitled.bmp" border="0" /></a> Ryan and I are heading down to Columbus for the Kelsey Thanksgiving. Since we are still considered "kids" in the family, we don't' have to provide a dish. We do have to bring some donuts and juice for breakfast the next morning, but all of the big Thanksgiving dishes are the grownups responsibility.<br /><div></div><br /><div>In a way I wish I could contribute a dish because for the past few weeks all of the food blogs and web sites I check have been focused on Thanksgiving. I think it would be cool to host Thanksgiving and I know my day will come soon enough. I know it's a lot of work, but it's kind of like the Super Bowl of meals. I so enjoy cooking for family and friends and to cook Thanksgiving for family would be like the ultimate meal! </div><br /><div></div><br /><div>The Kelsey's have great Thanksgiving traditions, including the annual Turkey Bowl football game and shopping on Friday. It's also a HUGE group! Like 40 people. Which is a far cry from my family Thanksgivings which can be as large as 20 people but usually top out at about 8. I always miss my moms stuffing (it's the best) and my family during this holiday but the Kelsey's are fun and welcoming (I'm one of the newest official family members). :)</div><br /><div></div><br /><div>I hope everyone has a great Thanksgiving and long weekend! </div><br /><div></div><br /><div></div>Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com0tag:blogger.com,1999:blog-3449379289295781268.post-36729179460087284292008-11-23T21:18:00.010-05:002008-11-24T23:12:33.107-05:00Lola Bistro<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLubPK_LyhZ3evTn7_DByjk3hUELC_ZZEo2LykwAyRqrh3ZvT-6VpbuzEfdAroog3NTpFUB0A3TulP97k-PiuwzJzuK2FboXplEaplgLA3ybwhPVew0ntcJ8fsooIlh_jvI0MbN8vHg4A/s1600-h/Lola+outside.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLubPK_LyhZ3evTn7_DByjk3hUELC_ZZEo2LykwAyRqrh3ZvT-6VpbuzEfdAroog3NTpFUB0A3TulP97k-PiuwzJzuK2FboXplEaplgLA3ybwhPVew0ntcJ8fsooIlh_jvI0MbN8vHg4A/s320/Lola+outside.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5272428340861484898" /></a><br /><div><br /></div><div>I loved the idea of Michael Symon. A Cleveland guy who loves his hometown, loves cooking (his slogan is "live to cook"), despises vegetarians, and is passionate about all things meat (especially pork.) He's become somewhat of a celebrity- winning the Food Network's "The Next Iron Chef" and now a regular on "Iron Chef America". He also did a season of "Dinner Impossible" and soon will have his own show featuring farmers and their food. He was also featured on the Cleveland episode of Anthony Bourdain's "No Reservations" on the Travel Channel. He has two restaurants in the Cleveland area, <a href="http://www.lolabistro.com/">Lola Bistro</a> downtown on E. 4th St. and Lolita in the Tremont neighborhood. he also recently opened a Restaurant in Detroit called Roast. As much as I love the idea of Michael Symon and admired his personality and talents on TV, I've never tried his food. So when Erin asked where I wanted to go for a celebratory lunch on a Friday a few weeks ago, I said, without hesitation, "Lola".<br /></div><div><br /></div><div>Why were we celebrating? As Erin mentioned, I passed the bar. The simple fact that I passed a test that about 1,000 other people in Ohio passed isn't too exciting. (That's right, 1,000 new Ohio lawyers). Even considering it was a grueling 3 day essay and multiplechoice test, the mere fact that I passed was not the reason I was so happy. I prepared for the bar by taking a class for 1 month and then studying all day every day for another month. When I saw my name on the Ohio Supreme Court's website, the reason I couldn't stop grinning was because I didn't have to do any of it again. Ever. I was done with standardized tests. I finished a journey of becoming a licensed lawyer in Ohio that took the better part of 4 years of my life. Just to think starting in October of 2004, I have:</div><div>- studied for and took the LSAT- applied to about a dozen law schools and accepted into a handful<br />- endured 3 years of law school- applied for the bar exam: which lasted a full year and a half, including a detailed background check to every place I've lived, worked, and any run-ins with the law<br />- graduated law school<br />- studied for the bar<br />- passed the bar.<br />I honestly believe anyone could do any and all of these things. But it is one hell of a commitment, and I wouldn't wish it on anyone that wasn't certain they wanted to go through it.</div><div><br />Enough about that. Onto Lola: </div><div>The Restaurant has a trendy and sophisticated feel. Yet, still casual. The sleek decor lacked the pretension that could easily be associated with an "Iron Chef's" flagship restaurant. The kitchen was wide open, surrounded by a bar, allowing diners to watch their creative and inspired food cooked before their own eyes. The waiters wore jeans and buttondown tops in Symon's signature solid and cool black with simple ties.</div><div><br /></div><div>Erin and I started with Beef Cheek Pierogies, a Michael Symon staple, served with a horseradish mushroom sauce. Basically, this was the most delicious ravioli I've ever had. It was a doughy noodle-like savory pastry stuffed with tender beef cheek. We also had the charcuterie of the day. It was plate of cured and smoked meats, featuring some homemade salumis served with homemade pickles and onions and mustard.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6FfYIC6_GlqBtNT5vQn7p9wUnv5khGvpf1sBG3IgWpzf0hzkUSb-RxGFfx7ssOpNdZBpKDDmEKBXDwcS2accm8UmbzY7xoaWSyUnqVuPv0k6YdI4pf-6HsOQ66WtBmr-gzzQBsAu-XQ/s320/DSC00710.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5272424753644505954" /></div><div>I probably could have ordered anything on the menu and been happy, but I decided on a Pastrami sandwich for lunch. The meat was cured right there and topped with more of those homemade pickles, onions and mustard on rye. Simple, yet far superior to your average deli</div><div> sandwich. Erin got a seasonal cauliflower soup and a salad*. With a reasonable bottle of pinot grigio, we were both happily satisfied and ready to continue to celebrate, which we did. Now, we got two appetizers and a bottle of wine, but a filling lunch for two at Lola could cost about $20.<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72waoUw1Qe-oYoK9VADgK4cKh-IVPJsCoqu2FCzlThbUqEuupF4gH8K3LBrofjMtUNh0IbFOhrx9D3U_Nb4IcCN7EPMnQKufh4Y_NyDnr8SXJDqPDgRNEsOzEabFu4b6xBLM-XY1vovU/s320/DSC00711.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5272423851826930018" /><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkyH_eTtI0PjhcGB_slI-U1l5lGiOT7eKFwox16zeEOGSMNPSA2l8l03gKdSZ8P9tvlUJFZeVhgsJO-h1yiIzg96BswG4YlyDSpUPuDOwqkfplzSryuykxNrBoDC9H6WFnxI_RMldFZQ/s320/DSC00713.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5272421873745675170" /><div>It was a great lunch. Still, it only made me want to go back and try more of Michael Symon's food. Next time we'll go for dinner, if we can get a reservation. And we'll be sure to blog about it.<br /></div><div><br /></div><div>*Hey all, I could resist talking a little bit about my meal at Lola. My cauliflower soup was amazing! Beautifully simple, the soup was silky and smooth with a little nutty flavor and every now and then you would get a sweet bite with a golden raisin. My salad was also great, nice and light. The greens were dressed in a tangy vinaigrette with a nice crunch from the red peppers. </div></div></div>Ryanhttp://www.blogger.com/profile/12949339745126602283noreply@blogger.com2tag:blogger.com,1999:blog-3449379289295781268.post-6305914682254995352008-11-23T19:59:00.008-05:002008-11-23T20:54:02.232-05:00Roasted Red Pepper Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNC_EiXzYdvPWJ0LP0Re5PwuAEowFkCPfp6uesna8b_2kVOtyJETSkUelq5pNuHfLKCEWNrWfrCXC8-cnImHAFA1ZW1jtKfdPKfWMj5NV7ZbVTcn7PglvMBgCtccyvEhx-35J-a5ngQk/s1600-h/DSC00656.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNC_EiXzYdvPWJ0LP0Re5PwuAEowFkCPfp6uesna8b_2kVOtyJETSkUelq5pNuHfLKCEWNrWfrCXC8-cnImHAFA1ZW1jtKfdPKfWMj5NV7ZbVTcn7PglvMBgCtccyvEhx-35J-a5ngQk/s320/DSC00656.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5272036063363864258" /></a><div>A few weeks ago when fresh and local peppers were in abundance at Mulvin's, the local farm stand in Sandusky, I decided to make a red pepper sauce. I found the recipe from a new blog I'm reading <a href="http://www.bountyofthewesternreserve.com/">Bounty of the Western Reserve</a>. It was a bit time consuming, as I had to peel the skins off each grilled pepper, but it was worth it because the sauce was really good, very fresh and sweet tasting. Even though it was time consuming, it was really very simple to make.</div><div><br /></div><div> Here's the quick version: Place 8 large red bell peppers on a hot grill and let them blacken on all sides and until soft. Then remove them from the grill and let them cool. I placed them in a large bowl with saran wrap over it so the steam will help separate the skin from the peppers. Pull off the blackened skins from the peppers and cut in to large pieces. Coarsely chop 2 medium red onions and add to a large put with 2 cloves of minced garlic. Liberally season with salt (sea salt preferably). Once the onions have softened, add 3 coarsely chopped tomatoes and cook for about 5 minutes on medium heat. Turn the flame down to low and add red pepper pieces. Cook covered for about 25 minutes. Once slightly cooled, transfer mixture to food processor and pulse until you have the texture you want. Then you're done! </div><div> </div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOBHAM6r15ErxK2FLyH_UskySRnYdNXcnFDp_MUa0CB5y94a7KYjT4NL6g51J070dQl_HWIq3Wk9PPeXwHVpeXx7rbr05Fpohbw2Xr-wdM5qZPEhQGGlKUFxi6ZPpRF6GSTYdDXEXjo0w/s320/DSC00647.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5272034789817853682" /><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNbS95kyVkhAqDDXa4HyHzR3B3SlCQOQU8-Dc-nNllCkbt5L_t9RiwHWVsJi47c2UpxxsiGszVqSbeRbhd0PHOedmssPP4_I66cftdbyinkmddaEoPc0G_h-aYHwSMRFax0KS3rLUFRE/s320/DSC00650.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5272033011131026338" /></div><div>I originally thought about add some sort of stock to make a soup, but decided to just use this as a sauce for pasta or pizza. This is also something you can freeze easily and pull out in the winter when you're crazing something fresh and summery! </div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb9xV2BuXqVYJlueWyZroePzBM4oK1UIWi5M1Q-6juUM1ICqa580vChBjJqtsqw4bjPfbIS7UpogC0Y7O4u8pUCK9OWbxJzn6KsEC9TJG_QSfGDa85fl_G0e96Np1jlR0ojbyVt6pcYQ/s320/DSC00655.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5272032394153412722" /></div><div>We had it the next day with spinach and cheese ravioli's and it was really good! (photo above)</div><div><div><br /></div><div><br /></div></div>Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com0tag:blogger.com,1999:blog-3449379289295781268.post-86398598224839373962008-11-18T22:22:00.006-05:002008-11-19T10:11:13.153-05:00Braised Cabbage- cold weather comfort food<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFo2FjHM_PZiTyl-9wjXvJoU6zjz6mtOwW5YVWJ5K9Mwz7Gp3L7spBVjtm_4KhpsHln5US7lEo3C2VH0RUotxoMH_tpJKwCR8R-S4qKJnbQIkx0aYgSyWeogqFFkNFiQwUvcjJV5d2bo/s1600-h/DSC00654.JPG"><img id="BLOGGER_PHOTO_ID_5270211590129823074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFo2FjHM_PZiTyl-9wjXvJoU6zjz6mtOwW5YVWJ5K9Mwz7Gp3L7spBVjtm_4KhpsHln5US7lEo3C2VH0RUotxoMH_tpJKwCR8R-S4qKJnbQIkx0aYgSyWeogqFFkNFiQwUvcjJV5d2bo/s320/DSC00654.JPG" border="0" /></a> <div>I read a lot of food blogs daily. I always seem to stumble upon more great food sites that give me ideas and tons of recipes to try. <a href="http://www.amateurgourmet.com/">Amateur Gourmet</a> (written by Adam Roberts) is one of my favorites and I've tried many of the recipes from the blog (like <a href="http://foodyintraining.blogspot.com/2008/07/jam-session-its-all-about-timing.html">this</a>, <a href="http://foodyintraining.blogspot.com/2007/11/brazilian-chicken-ala-ryan.html">this one her</a>e, and oh yea..<a href="http://foodyintraining.blogspot.com/2008/02/book-review-amateur-gourmet.html">this one too</a>). <br /></div><div><br /></div><div>A few weeks ago I read a post where the Amateur Gourmet made <a href="http://www.amateurgourmet.com/2008/10/braised_cabbage.html">braised cabbage</a>. It sounded so good and so cozy and comfort food-y that I had to try it. And it was so good that I made it again and tweaked it a bit to make it more "Foodie In Training" and less "Amateur Gourmet". </div><div><br /></div><div>I also wanted to attempt the recipe because at Mulvins (the local farm stand in Sandusky), they have beautiful cabbages about the size of a small child. I swear, they are seriously about twice the size of your run-of-the-mill grocery store cabbage. Anytime I can try a new recipe AND buy locally..it's all systems go for this gal! </div><div><br /></div><div>So, did I mention that this recipe is also super easy? It takes a bit of time in the oven, but other than that it's some chopping of vegetables and that's about it. Adam from Amateur Gourmet got this recipe from <a href="http://www.amazon.com/All-About-Braising-Uncomplicated-Cooking/dp/0393052303">Molly Steven's "All About Braising"</a> cookbook so my first attempt I followed his adaptation of the recipe: </div><div><br /></div><div>Preheat the oven to 325</div><div>Oil a 9 x 13 baking dish (I just drizzled a bit olive oil into the baking dish)</div><div>Cut green cabbage (about 2 lbs.)* into 8 wedges</div><div>Lay wedges in dish</div><div>scatter one thickly sliced yellow onion over the top along with a carrot (I used 2 smaller carrots) cut into 1/4 inch rounds</div><div>drizzle 1/4 olive oil over the top and 1/4 cup chicken stock or water</div><div>season with salt, pepper and red pepper flakes</div><div>cover tightly with foil and in the oven it goes for 1 hour. </div><div>after an hour, remove cover and flip wedges and recover for another hour</div><div>Once cabbage is tender, remove foil and boost heat up to 400 degrees for about 15 minutes (or until top is browned and crispy. </div><div>Season lightly with salt and it's ready to serve!! </div><div>*Erin used about a 4 lb. cabbage..seriously it was huge</div><div><br /></div><div>My first time making it I decided to add two cloves of garlic (I'm beginning to think I can't make a dish with adding a little bit of garlic..it make EVERYTHING good). I unpeeled it, but left the garlic whole more for flavor than texture or bite. </div><div><br /></div><div>My second time making the braised cabbage it was a windy, blustery day- just perfect for a warm and comforting meal. THIS time I decided to turn up the volume and add some different ingredients. I had some fennel in the fridge, so I coarsely chopped the bulb and scattered that on top of the cabbage. I also didn't have any yellow onion so I coarsely chopped half a medium red onion and scattered that on top as well. The addition of the fennel was key, the flavor was great and it worked really well with the cabbage. And the red onion also was really nice because it turned a bit sweet and was a nice compliment to the spice from the red pepper flakes. </div><div><br /></div><div> The dish has been a hit both times so I recommend you try it. It's great when it's bitterly cold out with a bowl of hot soup, but I think it would be good in any weather. Happy braising!</div><div><br /></div><div><br /></div><div></div>Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com0tag:blogger.com,1999:blog-3449379289295781268.post-25483311846551160752008-11-16T11:48:00.010-05:002008-11-16T13:45:08.146-05:00Salsa! Salsa!<div>I found my camera cord!! I searched EVERYWHERE and I finally found it. What a relief, I was almost out the door to buy a new one when I looked once more and there it was. Thank goodness! Ok, so few weeks ago my Mom's friend Sharon gave us a huge bag filled with beautiful hot peppers. Her and her husband have a backyard garden of peppers and tomatoes and they can there own salsa and tomato sauce. They picked one of there last crops and gave some to us knowing how much Ryan likes spicy things. <br /></div><div><div style="text-align: center;"><br /></div></div><div>What a variety! I still am not sure of all the types of peppers, but I know for sure there are jalapenos, hot cherry peppers, and habaneros. </div><div>Here is the base recipe we used for the salsa, we made three batches so as we got more comfortable with the process we added a few things here and there. </div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2QaltVNM_egj8rstxGXHTVSmUNVfQhQgsWSHGLccUTMkeS3MTJuGi0xOR_EkClRDb_cp9cKZicJVIF3EOemzU0UxGe79HCainBNYT_-SUFqacnxGba1XVvkv3smEwD12OHR6Ur4KnsI/s320/DSC00706.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5269326438193795890" /></div><div><span class="Apple-style-span" style="font-weight: bold;">Fresh Vegetable Salsa</span></div><div>8 Jalapeno peppers</div><div>7 cups prepared tomatoes (7-8 Med-large or 2 lbs.) *We used canned tomatoes</div><div>2 cups coarsely chopped onions</div><div>1 cups coarsely chopped green peppers</div><div>3 cloves garlic, finely chopped</div><div>1 can tomato paste *12 oz. size</div><div>3/4 cup white vinegar</div><div>1/2 cup loosely packed cilantro</div><div>1/2 tsp. cumin</div><div style="text-align: center;"><br /></div><div>Combine all the ingredients in a large saucepan and bring to a boil gently about 30 minutes or until salsa reaches desired consistency. </div><div style="text-align: center;"><br /></div><div>Our first batch we kept the the ingredients and instructions of the recipe. I did all of the chopping but I made sure I wore gloves when chopping the hot peppers. The first batch was super spicy, so spicy I didn't even taste it (I know I'm a wimp) but Ryan and his parents (our tasters for the evening) said it was spicy even for them so I know I probably wouldn't enjoy it. </div><div> </div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwcSMQfCP4SsNDMLSyU5cDQkJdOaFOfJZSdRQImvMuVFhpXXfU6NO34lAeDH-CoZmU-yFg5uFPzbIkIsuwCtlogyUqXODCph1m_snX4H5GLAlxladqzEd-FqWCEb5Fn2ISj4n6VbeQ1o/s320/DSC00701.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5269325911208741218" /><div><br /></div><div>The second batch was my batch (non-spicy) and we added black beans to the recipe. I love salsa with black beans and corn but I accidentally bought creamed corn instead of regular corn. Boooo.. so that was a bummer, but we soldiered on and just used the black beans. To make a non-spicy version I didn't' use any of the hot, hot peppers, I just used the green bell peppers and one jalapeno just for flavor. </div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRD9ZN7nJOuMMBkMGKFMmA08ldUSJ-BXiwVHIHTGyFt2AfQJzea63_LIZyc_e5kqxDy6PqaNFlu5HV4PR03lRt9xjb6fEXm5vfuZnWEcwxZc7AGEUsIoroq492Hxx9j2MPvWFe-V3izQ/s320/DSC00704.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5269323571950643426" /></div><div>The third batch was another spicy version but we toned down the spice and a bit and added black beans. Ryan added paprika to this batch for a bit more heat and we also added the black beans. </div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZrQb6wxvYGuUU3SedyePxhuEz3m58c6xciHcTVxdvHzyg77EkO_n4exCQV1eKgzlauiBhfVjyonTCyFRcNSIyvZ8ziO00gQvNdQrKIen7THiCSLGBFQeIbw1sBwM4o-ThiLvVa2lfSI/s320/DSC00707.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5269322784299816930" /><div style="text-align: left;">The salsa turned out great and it was a great to use fresh peppers from a local garden. In fact, all of the ingredients were from local farms in Sandusky. Yay for buying local! </div>Erin Kelseyhttp://www.blogger.com/profile/15355343981632345043noreply@blogger.com0