tag:blogger.com,1999:blog-91726131566330082252024-03-05T17:01:05.507-08:00Jenny C Shrodes, RDNFood is fuel, comfort, pleasure and one of the most powerful elements of drawing people together. Here I offer a real life view of what I prepare at home. I hope it inspires more people to cook more often. JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-9172613156633008225.post-69834914060182235352018-01-19T09:27:00.001-08:002018-01-19T09:35:19.355-08:00Snacks<span style="font-family: "arial" , "helvetica" , sans-serif;">I could blog for days about snacks! Snacks are small meals to hold you over until your next meal. They are not boredom-breakers or tongue-teasers, rather stomach-pleasers. A grumbly stomach means your body wants some nutrition, so have a snack. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Go for, A) </span><span style="font-family: '"arial"', '"helvetica"', sans-serif;">"Staying Power," or fullness, from fiber and protein and B) S</span><span style="font-family: arial, helvetica, sans-serif;">atisfaction that comes from fat (unsaturated fats), sugar and salt (keep these as low as your taste allows).</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">What I'm snacking on now - </span><br />
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<li><span style="font-family: arial, helvetica, sans-serif;">Thanks to the Nutrition Collective at KIND </span><a href="https://www.kindsnacks.com/protein" style="font-family: arial, helvetica, sans-serif;">https://www.kindsnacks.com/protein</a><span style="font-family: arial, helvetica, sans-serif;"> for sending new protein-packed bars. There were 4 flavors, but my 2 teenagers swiftly nabbed the Crunchy Peanut Butter flavor (ok, I took one too and it is delicious) before I could snap a photo. </span><span style="font-family: arial, helvetica, sans-serif;">KIND bars are full of heart healthy nuts and they are especially satisfying if you need a sweet fix, ~8 grams of sugar per bar (that's good for a store-bought bar y'all)</span></li>
<li><span style="font-family: arial, helvetica, sans-serif;">Nuts, I prefer roasted & unsalted. A great source of good fat, fiber & protein. See post titled </span><a class="GHUY-LPPB" href="https://www.blogger.com/blogger.g?blogID=9172613156633008225#editor/target=post;postID=3204248192141256006;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=16;src=postname" style="border: 0px; display: inline-block; font-family: arial, helvetica, sans-serif; font-size: 13px; margin: 0px 10px 0px 0px; max-width: 100%; overflow: hidden; padding: 0px; text-decoration: none; text-overflow: ellipsis; vertical-align: baseline; white-space: nowrap; width: auto;">Stocking Up Using The Oven-croutons, nuts, pita chip</a></li>
<li><span style="font-family: arial, helvetica, sans-serif;">1/2 ripe avocado with a handful of whole grain chips or crackers Eat the avocado right out of its shell, it's an excellent source of good fat, fiber and potassium</span></li>
<li><span style="font-family: arial, helvetica, sans-serif;">1/2 cup Greek yogurt with some berries, granola and/or nuts (add 1 tsp agave syrup for sweeter flavor)</span></li>
<li><span style="font-family: arial, helvetica, sans-serif;">Check out my Pinterest "Snack Attack" board for more ideas and links (if you try something homemade and like it let me know! It takes a village people, spread the good news!): </span><a href="http://www.pinterest.com/jshrodes/snack-attack/">http://www.pinterest.com/jshrodes/snack-attack/</a></li>
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<br />JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com0tag:blogger.com,1999:blog-9172613156633008225.post-7801453410751128032014-09-29T05:47:00.001-07:002014-09-29T05:48:12.968-07:00All things Pumpkin<br />
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This morning - in about an hour, on Good Day Columbus (Ch 28 FOX) I'll be talking about the health benefits of eating pumpkin, the pitfalls of eating pumpkin and what to make with pumpkin...all in 4 minutes or less.<br />
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I'd like my own food show. I mean, pumpkin deserves more than 4 minutes, don't you think?<br />
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<b>Pumpkin Energy Nuggets</b><br />
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Combine in a large bowl:<br />
1 cup oatmeal<br />
1 cup toasted pumpkin seeds*<br />
1/4 cup chia seeds<br />
1/4 cup toasted sesame seeds*<br />
1/4 cup flax seeds<br />
1/2 cup mini chocolate chips (optional)<br />
*I "toast" this small amount of seeds in a non-stick skillet over medium to med-low heat for a few minutes - watch carefully and stir often.<br />
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In the bowl of a food processor to high powered blender (Vitamix!) combine:<br />
1 cup dates<br />
3-4 cup pumpkin (unsweetened puree from a can or fresh that's been cooked and mashed)<br />
1/4 cup agave syrup<br />
You may have to stop the processor and scrape down the sides. This is where a smaller processor would be really handy...I should get one!<br />
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Add the date mixture to the dry ingredients and stir until combined completely. You'll need a little patience here - think of massaging the ingredients with your spoon to get it all to come together. Cover in plastic wrap and refrigerate for at least 30 minutes. Roll into balls - I use my 1 oz ice cream scooper and then my hands. If the mixture is too crumbly, add more pumpkin.<br />
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I like to store my balls in the freezer.<br />
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<b>Pumpkin Pudding and tarts</b><br />
1/3 cup sugar<br />
2 Tablespoons corn starch<br />
2 cups milk<br />
1 large egg<br />
2/3 cup pumpkin puree (canned unsweetened)<br />
1 teaspoon vanilla extract<br />
1/2 teaspoon cinnamon<br />
dash of salt<br />
pinch of nutmeg<br />
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Set 4 small ramekins out on counter, or small shortbread tart shells, or both! (I found these in the baking isle at my local grocery store). I put mine on a small sheet pan to make transferring from the counter to the fridge easier.<br />
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In a medium heavy saucepan whisk sugar and corn starch.<br />
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In a medium bowl whisk together egg and milk.<br />
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In yet another bowl, combine pumpkin, vanilla, cinnamon, alt and nutmeg. Set aside.<br />
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Slowly whisk together the milk mixture into the sugar mixture. Over medium heat and whisking almost constantly (as soon as you are tempted to turn away this is the exact moment when the mixture will thicken and boil:)) until boiling. Stir and let boil 1 minute. Remove from heat.<br />
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Add pumpkin mixture and whisk until completely combined. Return pan to low heat and stir for 1-2 minutes more until the mixture is evenly warm. At this point pour the mixture into the ramekins and tart shells. Cover in placates and refrigerate. I have to admit that I really like the pudding when it is warm, so do as you please, eat immediately, or chilled.<br />
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Top with what you like. I like toasted and or candied pecans and whipped cream.<br />
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<b>Quick Candied Pecans</b><br />
1/2 cup pecans<br />
2 Tablespoons sugar<br />
Flake sea salt (optional)<br />
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Get a sheet pan ready with either a silicone sheet or AL foil sprayed with cooking spray.<br />
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Place ingredients in a non-stick skillet over medium heat. When the sugar begins to melt, stir to coat the nuts. When the sugar turns a golden brown, remove the pan from the heat. Spread nuts on prepared pan** and cool completely. **This is the time to sprinkle with sea salt if desired.<br />
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<b>Whipped Cream </b><br />
1 pint heavy whipping cream<br />
1 Tablespoon sugar<br />
vanilla extract (optional)<br />
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In a stand mixer or bowl if you are using a hand held mixer, whip ingredients on med-high until desired consistency. I like a loose whipped cream that forms pillows rather than stiff mounds. Top pudding and serve. This holds well in the fridge; just re-whip or stir vigorously to regain desired consistency.<br />
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<b>Pumpkin Pie Spice </b>You can make this to suit your taste. If you don't like cloves, leave them out completely! A little cayenne adds some kick.<br />
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3 Tablespoons cinnamon<br />
2 teaspoons ground ginger<br />
2 teaspoons nutmeg<br />
1 teaspoon allspice<br />
1/2 teaspoon ground cloves<br />
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Whisk together in a small bowl. Keep in an air tight container. Use to dress-up oatmeal or yogurt. Try this on toast for pumpkin pie toast in the morning. Use this blend in your pancake and waffle mix and in the egg mixture for French toast.<br />
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<br />JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com0tag:blogger.com,1999:blog-9172613156633008225.post-64889315953838308482014-08-20T08:18:00.000-07:002014-08-20T08:18:13.801-07:00Healthy Ingredient Substitutions<a href="http://www.myfox28columbus.com/good-day-columbus/features/good-day-columbus/stories/monday-healthier-food-substitutions-7670.shtml#.U_S57ktgw1d">http://www.myfox28columbus.com/good-day-columbus/features/good-day-columbus/stories/monday-healthier-food-substitutions-7670.shtml#.U_S57ktgw1d</a><br />
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The topic of my latest appearance on Good Day Columbus (Monday, August 18, 2014 <a href="http://www.myfox28columbus.com/good-day-columbus/features/good-day-columbus/stories/monday-healthier-food-substitutions-7670.shtml#.U_StqEtgw1d"></a>) was healthy ingredient substitutions. The objective: create healthier options of popular foods and see if the anchors could guess which was which...and which they preferred...I love taste tests and playing what's that ingredient with my family, so this kind of segment is right up my alley!<br />
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As you saw, or will see, we had a lot of taste tests (read: too many). A fun segment, except that I sorta forgot that , although the reactions of Marshall and Shawn were fun, I really ought to give some more details. So read on and find recipes and the whys and wherefores of substituting some healthy ingredients.
<b>First</b> ingredient: Greek Yogurt instead of sour cream, mayo, oil (you can also use in baked goods like banana bread, but make sure to add some baking soda to dry ingredients, e.g. 1-2 teaspoons baking soda to each 1 cup flour). Yogurt, especially Greek adds protein, can reduce the calories in the finished product and replaces the saturated fat found in sour cream.<br />
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<b>Jenny's Ranch Dressing</b><br />
1 cup Plain Greek yogurt (I prefer at least 2% fat)
1/2 cup + more to taste, low fat buttermilk (I<br />
typically make my own with 1 cup milk + 1 Tablespoon vinegar)<br />
1/2 cup loosely packed chopped fresh herbs like tarragon, parsley, chives, basil, etc. (I use tarragon <br />
without exception, parsley and chives. Add basil for a distantly different, but<br />
yummy flavor change)
splash of Worcestershire sauce, sriracha or lemon juice<br />
1 teaspoon (or to taste) Dijon mustard<br />
salt and pepper to taste<br />
Shake all ingredients in a tightly closed jar until combined. Keep in fridge.<br />
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For the show I simply made dip with a Lipton Onion soup package. I prefer the dip with some mayonnaise as well, so I used 1/4 cup mayo and the rest of what the package called for in sour cream, I subbed Greek yogurt. If you like the taste of straight yogurt - do that!<br />
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<b>Second</b> ingredient: avocado instead of butter/oil in cookies. I'm a HUGE chocolate chip cookie fan. Avocado is a good fat, i.e. monounsaturated; butter is saturated fat - the bad kind that can mess-up your blood flow. Use 1/2 cup mashed, ripe avocado instead of 1 stick of butter.<br />
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<b>Chocolate chip cookie </b><br />
Cream together:
1/2 cup avocado
1/2 cup salted butter<br />
Add until well combined:<br />
2/3 cup sugar<br />
2/3 cup light brown sugar (try organic sometime - yum!)<br />
Add:
2 eggs, one at a time until well combined<br />
Add:
1 teaspoon vanilla extract<br />
Beat on med-high speed in a stand mixer for 1-2 minutes until light and fluffy.<br />
In a separate bowl, whisk together:<br />
2 1/3 cup whole wheat pastry flour<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
Add dry ingredients to wet and mix until combined.<br />
Fold in:
1-2 cups chocolate chips (my very favorite is Ghirardelli 60% cocoa bittersweet chips)
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1 cup nuts if you'd like (When I use nuts; it's always unsalted roasted pecans or walnuts)<br />
Drop cookies by spoonfuls onto cookie sheet and bake in preheated 375 degree F oven for approx 9-11 minutes.<br />
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<b>Third</b> ingredient: flax meal instead of egg. Prepare 1 Tablespoon flax meal + 3 Tablespoons water, let sit 5 minutes before using in recipe. I used this ingredient sub in a Ghirardelli brownie mix instead of the egg the package called for and added approximately 10 minutes to the baking time. I also tried the flax meal in the above chocolate chip cookie recipe. The brownies were delicious, but the cookies clearly had something altered - still tasty, but for me it's hard to make a cookie healthy and not give up some of the satisfaction of eating them.<br />
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This is just the tip of the iceberg! I'd love to hear about healthy subs you make at home - so please comment.
JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com0tag:blogger.com,1999:blog-9172613156633008225.post-19102991065863778072014-06-30T05:43:00.002-07:002014-08-20T07:12:14.565-07:00Lighten Up the CookoutIt's cookout season, which means lots of yummy food that can have lots of hidden calories.. Good Housekeeping has a great article about what typical cookout menus http://www.goodhousekeeping.com/health/nutrition/cookout-calories.
GDC asked me to lighten it up a bit so this is what I came up with:
Grilled chicken breast
Classic Mustard Potato Salad
Rainbow Slaw
Berries and Cream
You'll find all these recipes on my Pinterest page http://www.pinterest.com/jshrodes/good-day-columbus-june-30-2014/
Photos will be posted soon!JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com0tag:blogger.com,1999:blog-9172613156633008225.post-27477566215280389322014-02-23T13:39:00.000-08:002014-02-23T13:39:21.476-08:00Whole Grain Mix - multiple uses!I love having this whole grain toasty mix on-hand to make mini yogurt pies, granola, granola bars, to sprinkle on yogurt, cereal and oatmeal and add to muffins and other baked foods.<br />
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Roasting the grains brings out their amazing flavors and gives them a crisp that makes them pop when you eat them.<br />
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You can mix and match grains of your choosing - follow your intuition with cooking time, checking and stirring the first 10 minutes, then every 5 minutes thereafter. This will ensure you won't over bake the grains giving them a charred taste.<br />
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Jenny's Whole Grain Mix<br />
1 cup oatmeal (I love Bob's Red Mill thick cut)<br />
1/4 - 1/2 cup of any or all of the following, raw and unsalted grains/seeds/rice: quinoa (red or white), steel cut oats, pepitas, chia seeds, sesame seeds, poppy seeds, sunflower seeds (make sure they are FRESH!)<br />
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Preheat oven to 300 degrees F. (350 degrees if you are willing to keep a close watch!)<br />
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Spread all ingredients on a large rimmed baking sheet and place in preheated oven. After 10 minutes stir grains to ensure even roasting and place back in oven. Repeat the stirring of ingredients every 5 minutes until you can smell the grains and the oatmeal is slightly golden. This takes about 15-20 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8Ht8ulhk8LZZeWYjuf01KqOxQneAE30VggSo43K6I0kHv2rUT0W9cuP1Lz9_FQQmSFwqBfbBtUJVG_c-Y0vHuwsJT0odOqN4Onb4VzlU8d49E5f00fUd3svrGVFs1BhrI9Uj1dZxKE4/s1600/IMG_3784.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8Ht8ulhk8LZZeWYjuf01KqOxQneAE30VggSo43K6I0kHv2rUT0W9cuP1Lz9_FQQmSFwqBfbBtUJVG_c-Y0vHuwsJT0odOqN4Onb4VzlU8d49E5f00fUd3svrGVFs1BhrI9Uj1dZxKE4/s1600/IMG_3784.JPG" height="240" width="320" /></a><br />
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Recently I made mini yogurt and berry pies:<br />
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Yogurt parfaits:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6GGRM3X8Nfh4EqCbhyCPm8dluvBg60VM9qJ_qaJ51rHaPsdC-6XCU_3MbFfFpqUI5F2N_YUDh6m2Ze1XzLAQfsS1vSqy5QSlJtb8x55DFxo-yRuA8XdiJbHr_51UtMIj349y1iVVnQI/s1600/IMG_3875.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6GGRM3X8Nfh4EqCbhyCPm8dluvBg60VM9qJ_qaJ51rHaPsdC-6XCU_3MbFfFpqUI5F2N_YUDh6m2Ze1XzLAQfsS1vSqy5QSlJtb8x55DFxo-yRuA8XdiJbHr_51UtMIj349y1iVVnQI/s1600/IMG_3875.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6GGRM3X8Nfh4EqCbhyCPm8dluvBg60VM9qJ_qaJ51rHaPsdC-6XCU_3MbFfFpqUI5F2N_YUDh6m2Ze1XzLAQfsS1vSqy5QSlJtb8x55DFxo-yRuA8XdiJbHr_51UtMIj349y1iVVnQI/s1600/IMG_3875.jpg" height="200" style="cursor: move;" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCB3tFD0vc3OyCMtExPwpuKv6krxXvS2F1HwN9FH7cfLQuUPrzvEmiFTh7YBzkavFYXnsygFf-bbLw_YojpBZJCH9XehRjKSkj0IouRTXRXDOQ5D6M4Y7c7UD0nxeqQDuyr47L0PHmp4/s1600/IMG_3877.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCB3tFD0vc3OyCMtExPwpuKv6krxXvS2F1HwN9FH7cfLQuUPrzvEmiFTh7YBzkavFYXnsygFf-bbLw_YojpBZJCH9XehRjKSkj0IouRTXRXDOQ5D6M4Y7c7UD0nxeqQDuyr47L0PHmp4/s1600/IMG_3877.jpg" height="200" width="150" /></a><br />
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Nut-Free granola and granola bars:<br />
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In Berry Crepes for Breakfast:<br />
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The possibilities are endless - let me know how you use it!
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Earlier this morning I sat beside a nice couple at my son's basketball game. They were having a conversation about preparing healthy meals for the next 30 days. I couldn't help myself and joined in their conversation. Before too long I was sharing a recipe and they were telling me about preparing a delicious kale salad. With a few stalks of kale on the counter in front of me, my mind was made up - chopped vegetable salad for lunch!<br />
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<b>Chopped Vegetable Salad</b><br />
A couple stalks of <b>curly kale</b> (I had intended to sauté or make chips with them, but we ended up giving the guinea pigs half the bunch during the week), <b>1/2 a bunch of parsley</b> (I love tabouli, so all of that went in), 1/8 of a small head of <b>red cabbage</b>, 1/4 <b>orange bell pepper</b>, 1 "vine-ripened" <b>tomato</b>, 1 tablespoon of <b>sweet onion</b>, <b>beets</b>, 1/2 a medium <b>zucchini, and a lime </b>that really needed to be used. I minced the onion and parsley, chopped everything else (excluding the lime) fairly small and tossed everything together in a large bowl. I had small amounts of 2 <b>vinaigrettes</b> - just basic vinaigrettes - one made with balsamic vinegar and one with apple cider vinegar and fresh thyme. Together they made a terrific dressing for the chopped salad. <br />
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Those bits and pieces made A LOT - too much for lunch - I used about 1/3 of the chopped vegetables for the salad. What to do with the rest was easy…save it.<br />
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Save your bits and pieces - advice from my own mama. When I was growing up my mother always kept a Cool Whip container (the Cool Whip had long since been eaten) in the freezer. Every time we had a spoonful of vegetables leftover from dinner - usually too small for a decent portion, Mom would throw them in the Cool Whip Container and place it back in the freezer. When the container became full, it was time to work her magic - homemade vegetable soup; sometimes homemade beef vegetable soup.<br />
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That soup - either kind - was delicious and I can remember how proud I was for wanting more vegetable soup - how healthy I was! As I grew, my preferences changed and I can remember crushing crackers in the soup at times and very often during my teens dumping loads of cheddar cheese on top; my mom's homemade croutons were also a delicious addition.<br />
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The Cool Whip-vegetable soup tradition continues in my home, minus the Cool Whip container. Currently I'm using a 2-quart plastic tub you can purchase at the grocery store beside the resealable bags. I put tiny vegetable leftovers in there, the last splash of stock, a dab of tomato sauce, the liquid left after steaming vegetables, etc.<br />
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1/3 of the chopped salad (minus the dressing) went in the soup container<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNqMNmluUwKrMr-kkDPaHF7ce4Cx25xa357HoN1xdg0JsbEaK3Bqdh3kgrwMHJgGNkFA2k7Y7wrxTm1whX9V7KyKbqUZAxkCTu6_CLakrrdx00v7irniUCk3zFZunomfCd16Np8LGf4s/s1600/IMG_3957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNqMNmluUwKrMr-kkDPaHF7ce4Cx25xa357HoN1xdg0JsbEaK3Bqdh3kgrwMHJgGNkFA2k7Y7wrxTm1whX9V7KyKbqUZAxkCTu6_CLakrrdx00v7irniUCk3zFZunomfCd16Np8LGf4s/s1600/IMG_3957.jpg" height="320" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitr6RdD0KxisWukrYh65dtF9jRjyYK6ohG18F6u-w0KCVFgJX6D9Q621XGQ84pJke27v-8urtM05yEAp-sX-IFZbMGqFTMZUKVKplkVXlZdG_9DVHXCWlPaJ3tD6myBV1NOR0-x4Fvzo8/s1600/IMG_3958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitr6RdD0KxisWukrYh65dtF9jRjyYK6ohG18F6u-w0KCVFgJX6D9Q621XGQ84pJke27v-8urtM05yEAp-sX-IFZbMGqFTMZUKVKplkVXlZdG_9DVHXCWlPaJ3tD6myBV1NOR0-x4Fvzo8/s1600/IMG_3958.JPG" height="240" width="320" /></a><br />
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The last 1/3 went into a container in the fridge - I'll probably sauté it and use it in an omelet tomorrow morning.<br />
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My vegetable bins are clean and ready for a new supply this weekend, my soup container is almost full, lunch was spectacular and I'm looking forward to that omelet. Not bad for the bottom of the vegetable bin!JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com0tag:blogger.com,1999:blog-9172613156633008225.post-41313490453811679692014-01-15T02:58:00.000-08:002014-01-16T11:03:15.781-08:00JuiceI talked about some of the benefits of juicing on Good Day Columbus on January 15, 2014!<br />
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<a href="http://abc6onyourside.com/shared/news/features/good-day/stories/wsyx_wednesday-juicing-jenny-6310.shtml">http://abc6onyourside.com/shared/news/features/good-day/stories/wsyx_wednesday-juicing-jenny-6310.shtml</a><br />
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A great source of concentrated nutrients, juice can provide much of our daily 5+ servings of fruits and vegetables.<br />
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Extracting the flavor from fruit and vegetable leaves important fiber to waste. Fiber helps to keep one's digestive tract healthy and can lower the risk of diabetes, cardiovascular disease (think heart attack and stroke), some cancer, obesity and can lower total cholesterol levels as well as help manage blood sugar levels.<br />
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Ahhhh, sugar! Juice a couple cups of fruit and quickly you will have a glass full of sugar*. <br />
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To keep the great taste of juice and the benefit of fiber use a blender instead of a juicer. It does have to be a good blender, one that can pulverize apple skins, orange pulp and hard vegetables like carrots. I use a Vitamix, but there are several blenders that are marketed to handle the toughest of jobs. Check out Real Simple Magazine's ratings of blenders here: <a href="http://www.realsimple.com/food-recipes/tools-products/appliances/best-blender-00100000080761/">http://www.realsimple.com/food-recipes/tools-products/appliances/best-blender-00100000080761/</a>.<br />
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Recipes for juices are handy and are in abundance on the web. They gave me a place to start experimenting with combinations of flavors and textures and proportions. When choosing a recipe go for one that has a combination of whole fruits and vegetables, not just fruit, and keep your serving size to 1-1 1/2 cups. What I've come up with is a basic recipe that you can fit to your taste and has about 7-15 grams of sugar or 28-60 calories from sugar.<br />
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<u>Basic Juice Recipe</u><br />
1/2 cup water or coconut water (more if thinner consistency is desired)<br />
1 cup fruit of your choice<br />
1/2-1 cup vegetable of your choice<br />
flavorings like fresh basil or mint, cinnamon, garlic, Mrs. Dash, vanilla extract, lemon juice, lime juice, etc.<br />
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Put all ingredients in a blender with a secure lid. Blend until desired consistency. Pour and enjoy!<br />
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* The American Heart Association recommends no more than 6 teaspoons (24 grams/96 calories) added sugar for women and 9 teaspoons (36 grams/144 calories) for men of added sugar daily. The World Health Organization recommends no more than 10% of daily calories should come from added sugar. That means that a person on a 2000 calorie diet should consume no more than 50 grams (about 12 teaspoons).JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com0tag:blogger.com,1999:blog-9172613156633008225.post-11315615366645385692014-01-08T06:05:00.000-08:002014-01-12T05:40:43.097-08:00AvocadosAvocados are a staple in our house. Bought in semi-bulk (4-6 per bag) they are about $1.25 a piece or less at Whole Foods Market and Costco. They are so versatile - we use them at any meal. At breakfast a very ripe avocado is delicious smashed and spread on whole grain toast, served with or without something else!<br />
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One of our favorite recipes for times when we have several ripe avocados is Avocado Crème. I like the recipe because you don't have to be exact in measuring or particular about what ingredients are included - a dump cook's dream!<br />
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Nutrition: Avocados are a source of monounsaturated fat (good fat), fiber, potassium and a source of lutein, an antioxidant that may protect eye health.<br />
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Good Ideas: use to replace fat in a cookie recipe, butter on toast, mayo on sandwiches or in dips, banana in smoothies, sprinkle with salt, pepper and hot sauce and eat right out of the shell with a spoon or corn chip.<br />
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More on avocados at another time, but here is the recipe I made that accompanied easy chicken enchiladas last night and creamy scrambled eggs this morning:<br />
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Avocado Crème<br />
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1-2 cups chicken broth (I used my own as I made chicken pot pie last Sunday and had extra broth)<br />
1-2 garlic cloves (optional)<br />
1/2 small onion (optional)<br />
1/2-1 cup Greek yogurt (I prefer Fage brand 2%, but I had some fat free and some 2% on-hand)<br />
1 teaspoon ground cumin<br />
red pepper sauce (taco sauce) of your liking and to your taste<br />
1/4 teaspoon cayenne<br />
kosher salt or salt seasoning to taste (I used Tastefully Simple seasoning salt - love it!)<br />
2-3 avocados<br />
1 jar green salsa (I use a smallish jar from Trader Joe)<br />
Lime juice to taste<br />
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Reserve 1/2 of the chicken broth you think you need and put all other ingredients into a blender/food processor (of course I used my new Vitamix!!). Blend until smooth adding more chicken broth if necessary to reach the consistency you like. I make mine so it barely flows in the Vitamix, which makes a consistency of a thick sauce for enchiladas and dip for corn chips (Garden of Eatin' Blue Corn Chips).JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com1tag:blogger.com,1999:blog-9172613156633008225.post-85390404551621694912013-09-07T10:28:00.001-07:002013-09-07T10:28:59.335-07:00MONDAY: Healthy School Lunches - WTTE FOX28 - Good Day Columbus<a href="http://www.myfox28columbus.com/shared/news/features/good-day/stories/wtte_monday-healthy-school-lunches-5698.shtml?wap=0#.UitiAdQrdaU.blogger">MONDAY: Healthy School Lunches - WTTE FOX28 - Good Day Columbus</a><br />
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JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com1tag:blogger.com,1999:blog-9172613156633008225.post-87272683051129347422013-03-13T08:22:00.000-07:002013-03-13T19:37:55.492-07:00Florentine Burgers<div class="separator" style="clear: both; text-align: center;">
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I came up with this recipe last summer when I had a ton of spinach from Costco and really good grated Parmesan cheese from Whole Foods Market. It periodically resurfaces on Pinterest <a href="http://pinterest.com/pin/270638258828034006/">http://pinterest.com/pin/270638258828034006/</a> , so I thought I'd share it here. It's a thrill when an original recipe gets repinned! Even more of a thrill when it is one of my healthier recipes.<br />
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Both the kids (ages 11 & 13) liked these enough to reheat the leftovers - truly the highest of praise from my children! Best quote "Mom, these burgers are green...are they supposed to be <em><u>green</u></em>?"<br />
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<u>Florentine burgers</u>: <br />
In a <em>food processor</em>, blend bowl full of <strong>baby spinach (10-12oz bag)</strong> with <strong>4 roasted garlic cloves</strong> (you can use fresh - flavor will be sharper), <strong>1/2 cup grated Parmesan cheese</strong>, <strong>1 large spoonful Greek yogurt</strong> (you choose the fat content - I like 2% if the turkey is very lean), <strong>1 egg</strong> until just combined. <br />
Add <strong>1 pkg ground turkey </strong>(A 1# bubble pack or equivalent - the less fat content the better). Pulse until blended. Stir in S (salt) and P (pepper) "to taste" (don't taste raw meat, right? you know that)<br />
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Two cooking methods: <br />
1. Scoop turkey mixture with <em>ice cream scoop</em> (use large regular scoop for burgers and a small scoop for meatballs). Place scoop of turkey mixture into <em>shallow bowl</em> filled with <strong>panko crumbs</strong>. Gently coat (you really just have to use the tools God gave you - your <em>hands</em>!) and let burgers rest on a <em>plate</em> while you prep the rest of the meat.<br />
Cover the bottom of a <em>cast iron skillet</em> on medium-high heat with <strong>canola oil</strong> (I recommend canola here because it holds a high heat for quick cooking and it does not impart a flavor on the burger - keeping the spinach flavor bright and fresh). Flatten burger ball slightly to form a fat patty. Turn heat down to medium and cook patties ~4 min each side (internal temp of 160 degrees F). Repeat until all burgers are made.<br />
2. See <a class="pintag" href="http://pinterest.com/search?q=1" title="#1 search Pinterest">#1</a>, omit panko. Place burger ball in seasoned cast iron skillet (can use non-stick). Cook ~4 min each side until done (internal temp of 160 degrees F). Repeat until all burgers are made. <br />
Serve immediately with chopped tomato and fresh basil tossed in olive oil and S&P and/or basil aioli.<br />
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Enjoy!JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com0tag:blogger.com,1999:blog-9172613156633008225.post-48318650675980693042013-03-07T14:23:00.000-08:002013-03-07T14:23:59.553-08:00Muffins For the WeekThis muffin recipe is a keeper. Full of flavor and fiber. A great choice for a carb in the morning, alongside soup at a meal, or for a needed afternoon snack. My mom says they are good to her blood sugar and they freeze well too.<br />
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I've tried substitutions, like leaving out the scant 1/4 cup oil, but they get too dry too fast. My usual substitution is blueberries for chocolate chips. Because Chris, my husband, is allergic to nuts I usually leave those out, BUT when I do include nuts I always make sure the nuts are roasted before stirring them into the batter. Sometimes I use whole wheat pastry flour for all the flour or part. Oh yes, these are Katie and Edward approved, my children love these especially when they are mini-sized (set timer to check mini muffins at 8-10 minutes).<br />
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If you can find Bob's Red Mill products, that's the brand of wheat bran I use.<br />
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Thank you Eating Well magazine <a href="http://www.eatingwell.com/recipes/banana_bran_muffins.html">http://www.eatingwell.com/recipes/banana_bran_muffins.html</a> this recipe is a keeper.JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com0tag:blogger.com,1999:blog-9172613156633008225.post-66033861034433800122013-03-05T07:12:00.000-08:002013-03-13T19:20:37.240-07:00StromboliOne of the first things my husband, Chris, and I prepared together, and still do to this day, is anything that needs pizza dough - calzones, stromboli, bread sticks, pizza...<br />
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Chris has experience in this field. When we met he worked at a local pizza shop making pizzas. One of our first dates included a pizza ordered from his shop. The guys he worked with thought it would be funny to pull a prank and cover the pizza with cayenne..not so funny then, hilarious now.<br />
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I make my dough in a bread maker. It always produces a reliable dough every single time. Here is the recipe for pizza dough straight from the recipe booklet that came with the Westbend® bread maker (a gift from my sister, Heather over 20 years ago) <a href="http://westbend.com/about-us-recipes/recipes/breads/other-recipes/pizza-dough-single-crust.html">http://westbend.com/about-us-recipes/recipes/breads/other-recipes/pizza-dough-single-crust.html</a> and step by step instructions on making Stromboli. I double the dough recipe so that we always have one to give and one eat ourselves. <br />
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One stromboli feeds 4-5 people.</div>
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<span style="font-size: large;">Original Stromboli</span><br />
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<i>Ingredients</i><br />
1 recipe pizza dough for 12-14 inch crust, doubled (or make your favorite, or purchase at Whole Foods Market)<br />
12-15 thin slices sandwich pepperoni<br />
12-15 slices sweet capicola<br />
4-5 slices prosciutto<br />
2 cups shredded mozzarella cheese<br />
1/4 cup parmesan cheese, grated<br />
8-10 very thin slices provolone cheese (Sargento® Very Thin Slice)<br />
1-2 Tablespoons, or to taste, seasoning blend (Mrs. Dash® Tomato, Basil, Garlic Seasoning Blend)<br />
1 egg, scrambled<br />
parmesan cheese for sprinkling<br />
Kosher salt<br />
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<i>Directions</i><br />
1. Preheat your oven to the "warm" setting.*<br />
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2. On a floured surface roll out dough to roughly 12" x 16" rectangle - this need not be a pretty rectangle - the dough is about 1/4 inch thick. At this point you may transfer the dough to a sheet pan lined with parchment paper, or wait until assembly is finished to move the stromboli.<br />
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3. Starting along the edge of the 16 inch side lay pepperoni in a row. I only overlap the slices slightly, but if you like more meat - add more.Repeat this mid-way up the dough. <br />
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4. Cover the pepp with the capicola. Cover the capicola with the prosciutto. Cover the meats with the provolone slices. Sprinkle the whole rectangle with the mozzerella, parmesan and finally Mrs. Dash®.<br />
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5. Being careful to keep the filling in place, at the same 16 inch long end roll the stromboli until the filling is completely covered and the seam is pointing down. At this point you may leave the stromboli in a long cylinder or grasp both ends and pull them toward you to create a horseshoe. Pinch the ends shut, brush with egg wash and sprinkle with parmesan cheese and kosher salt to taste. Lastly, snip 1.5 inch slits in the top of the stromboli every 2-3 inches.<br />
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6. Place the stromboli in the warm oven for 15 minutes. Remove the Stromboli and turn oven up to 425 degrees F. When the oven is preheated put the stromboli back in the oven and bake for 20 minutes or until outside is golden brown. Remove Stromboli from oven, let sit 3-5 minutes, cut and serve immediately with red sauce.<br />
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<span style="font-size: large;">Stromboli - Chicken Parmesan </span><br />
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Using the Original Stromboli recipe, omit all meats and replace with the following chicken parmesan<br />
<i>Ingredients</i><br />
2 boneless, skinless chicken breasts, pounded 1/4" thin OR sliced in half horizontally<br />
1/2 cup unbleached all-purpose flour<br />
1/2 cup grated parmesan cheese<br />
1/2 teaspoon salt<br />
1/4 teaspoon pepper<br />
1/4 cup canola oil<br />
<i>Directions</i><br />
In a large skillet heat oil on medium heat.<br />
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In a large resealable bag place flour, cheese, salt and pepper, shake to mix well. Add chicken, one piece at a time to the bag and coat. Remove the chicken and let rest on a plate. Finish coating the rest of the chicken. Place one layer of breaded chicken in hot oil. Cook approximately 4-5 minutes on both sides until the internal temperature reached 165 degrees F. Remove to paper towel lined platter. Repeat until all chicken is cooked. Cut chicken into long pieces - about 4-5 slices per breast. Follow directions for assembly and baking.<br />
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<span style="font-size: large;">Stromboli - Cheeseburger</span><br />
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Using the Original Stromboli recipe, omit all meat and replace with 3/4-1 pound ground beef round, browned and seasoned with salt and pepper. Omit 1 - 1 1/2 cups of shredded mozzarella with shredded sharp cheddar cheese. Follow directions for assembly and baking.<br />
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*You can skip the warm oven step and preheat immediately to 425 degrees F if you are in a hurry. The dough will be a "breadier" consistency.JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com3tag:blogger.com,1999:blog-9172613156633008225.post-74372393386054030712013-02-27T08:09:00.001-08:002013-02-27T08:09:49.671-08:00From One Blogger to AnotherThis week we're eating - stromboli, leftover pork roast, chicken breasts, Swiss chard and black beans...stay tuned!<br />
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Blogging is a great creative outlet...when you feel creative. I don't always feel creative, inspired, and/or motivated. Recently I've been reminded of my blog. First, I met a fellow dietitian who blogs and I picked her brain with questions that have plagued me like, "Isn't it hard to find your blog voice?," and "You've got to be consisted, right?!" Her answers have breathed new life into me, for the moment, and I find myself wanting to make a go of this again. Second, my mother, who writes a food column, wants to start blogging and came to me with questions. As I emailed back and forth with her I started to feel that inspiration to write, cook and take pictures. I was startled to see how many hits several of my posts had acquired in the last year. After all, if what I write isn't read, my mission is not accomplished. For those of you who visited, became members, friends, etc. thank you, because if there were no "hits" I may have just "shut her down." I suppose a hit doesn't mean a "read," but I'm optimistic...<br />
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<br />JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com0tag:blogger.com,1999:blog-9172613156633008225.post-37314951792786905442012-01-17T15:05:00.001-08:002012-01-17T15:08:45.161-08:00Chicken pot pie-in the crock potSO delicious is Real Simple's Creamy Chicken pot Pie (Feb 2012, pg142)! The house smells terrific, it's was quick to put together and the nutrition is well-balanced. <br />
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My modifications- more carrots, some finely chopped celery, sautéed mushrooms added at the end instead of raw at the beginning, used a mix of peas & corn instead of only peas, used less salt. <br />
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What I would do different? Use fresh green beans added at the start, or omit them and next time I'll try half and half instead of heavy cream. <br />
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Lastly, I was out of puff pastry from Trader Joe and Whole Foods wanted $10.99 for a small package (I'm sure it would have been delicious...), so I used pie crust ($3.99) and cut out large rounds. <br />
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Please try this!<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUxSir882AJn19K9LhVVa6zGIsnbeFVtPG6TU4GX94M0k76nJq9y5Th750VjHfgu47FTgAESfK74cMzKFb3DpmzHM0FhqDDIy3mMyckWKoHXfBThHeH5MiafjuoxfmBJxIhOo15O9F-A/s640/blogger-image-1220415708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUxSir882AJn19K9LhVVa6zGIsnbeFVtPG6TU4GX94M0k76nJq9y5Th750VjHfgu47FTgAESfK74cMzKFb3DpmzHM0FhqDDIy3mMyckWKoHXfBThHeH5MiafjuoxfmBJxIhOo15O9F-A/s640/blogger-image-1220415708.jpg" /></a></div>JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com0tag:blogger.com,1999:blog-9172613156633008225.post-40513130870780943602012-01-10T06:01:00.000-08:002012-01-10T06:01:10.220-08:00Boozy Olives<div class="separator" style="clear: both; text-align: center;"><a href="http://www.bonappetit.com/images/magazine/2011/12/Boozy-Olives-646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="http://www.bonappetit.com/images/magazine/2011/12/Boozy-Olives-646.jpg" width="320" /></a></div>For hostess gifts this year I made Boozy Olives from Bon Appetit December 2011 - <a href="http://www.bonappetit.com/recipes/2011/12/boozy-olives">http://www.bonappetit.com/recipes/2011/12/boozy-olives</a>.<br />
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They were a hit! I have received many requests for the link to this recipe. Most recently a friend emailed to let me know that the Cerignola olives were nowhere to be found locally. I usually adapt recipes to my taste, budget and need for convenience - I never did look for the Cerignola olives (nor did I include the vermouth). I just bought the yummiest looking olives that I would like to see sitting at the bottom of a well-filled martini glass. What I purchased, and what got the rave reviews, was Lindsay brand Spanish queen olives pimiento stuffed.<br />
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Yesterday I made a trip to Costco for 2 big jars of Lindsay olives and today I will deliver a jar to my friend who can't wait to make these yummy olives that sit well alongside most any hors d'oeuvre. I will keep the second jar and make boozy olives to have on-hand.JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com1tag:blogger.com,1999:blog-9172613156633008225.post-32042481921412560062012-01-07T18:14:00.000-08:002012-01-07T18:22:58.452-08:00Stocking Up Using The Oven-croutons, nuts, pita chipsCool weather immediately prompts me to cook. Well, it really gets me baking. Baking is not my strong suit. I have to take a deep breath and think about proportions and measurements. Leveling flour is the last thing I want to do. I prefer a looser approach to all things culinary...that is if I'm cooking.<br />
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What I want today is a warm kitchen filling the house with amazing smells. I opted for the loose approach (but the bananas in my freezer will be banana bread soon...) and made croutons with day old (read many days old and some of it frozen), roasted nuts and pita chips. The croutons we will eat on a salad or I will pulse in the food processor to make bread crumbs for the topping of homemade mac and cheese. Roasted nuts are cooled and stored in the freezer to be eaten as a snack, on a salad, baked in cookies, bread, etc, or used to chop and sprinkle on most anything. The pita chips I am making today are mini pitas. When they are split in half they make a lovely bowl shape that is useful to hold dips, salsas, salads, etc.<br />
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<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Croutons a la Linda</span></i><br />
-all measurements are approximate, sutract or add according to your taste<br />
6-8 cups cubes day old bread (I like a mixture of Italian, sourdough, whole grain, etc)<br />
1 stick salted butter<br />
1 tsp dried tarragon<br />
1/2 tsp dried Italian herbs<br />
1/2 tsp kosher or sea salt<br />
1/4 tsp black pepper, freshly ground<br />
sprinkle of poppy seeds<br />
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Put cubed bread in a large bowl.<br />
Melt butter over low heat. Stir in herbs. Pour over cubed bread while tossing to coat evenly.<br />
Spread buttery cubed bread on a sheet pan large enough to accommodate bread cubes in a single layer.<br />
Toast in a 350 degree oven until golden brown, 10-15 minutes. Sprinkle with salt and seeds, cool and store in an airtight container or resealable bag.<br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Roasted Nuts</i></span><br />
1 lb raw almonds, pecans, cashews, walnuts<br />
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Preheat oven to 350 degrees F. Spread nuts evenly in a single layer on a sheet pan. Roast nuts until you can smell their aroma, 10-20 minutes depending on the nut. <i>All ovens cook differently, so check your nuts after about 7 minutes and give them a shake or stir. Then return them to the oven to complete the roasting.</i><br />
Cool nuts completely. Place in a resealable bag and store in the freezer to retain freshness.<br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Pita Chips</i></span><br />
One bag of <b>mini whole wheat pitas</b>, split in half with bread knife. Spread in single layer on cookie sheet. Sprinkle enough <b>olive oil</b> so that each pita half has been hit. Sprinkle with <b>sea or Kosher salt</b>, <b>black peppe</b>r and <b>red pepper flakes</b> to taste. Toast in a 350 degree oven until golden brown, approximately 10-12 minutes.JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com2tag:blogger.com,1999:blog-9172613156633008225.post-67652273654574973682012-01-07T18:09:00.000-08:002012-01-07T18:11:20.235-08:00Breakfast - Crepes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgJtsUEboGg96kDISOgYyJVNS3303IeN_EUMoiQ17jfyC-E9PXM-QhQHaqbjwHx0kCDMIgss69wxCfGHR4Qaij02CiR9d6LIU_jglznlnoUj2hU2zZa4QFqgz1h66Qb8k41icwG8CDr4/s1600/crepe2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgJtsUEboGg96kDISOgYyJVNS3303IeN_EUMoiQ17jfyC-E9PXM-QhQHaqbjwHx0kCDMIgss69wxCfGHR4Qaij02CiR9d6LIU_jglznlnoUj2hU2zZa4QFqgz1h66Qb8k41icwG8CDr4/s1600/crepe2" /></a></div>Crepes - savory or sweet, they are super versatile no matter the meal. <br />
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I'm back to trying to find "new" ideas for breakast. My daughter isn't inclined to wake and bound to the table starving for her first bite of food. Some days she can barely bring herself to eat one bite. Since her lunch time is some ridiculously early time like 10:30am, I don't get too worked up about it, usually. <br />
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The challenge is to find foods that are relatively high in protein, provide whole grain, taste great and aren't too heavy...crepes work well!<br />
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Crepes are French in origin, of course, so I pulled out my favorites to compare recipes: Julia Child, Dori Greenspan and Joy of Cooking by Irma S. Raumbauer. All the recipes differ slightly but basically you use equal parts flour to liquid, add sugar for sweet crepes and salt for savory. Most recipes recommend blending the batter in a blender, but I find that a whisk does the job.<br />
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With inspiration from the current Eating Well magazine February 2012, page 80-81, Crepe-a-licious! I used the following recipe this morning. My daughter asked for seconds...<br />
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Basic Crepes<br />
1/2 cup whole wheat pastry flour +<br />
1/2 cup unbleached white<br />
(OR any combination of flours you prefer)<br />
1-2 teaspoons sugar (optional)<br />
1/4 teaspoon salt<br />
3-4 large eggs (can omit 1-2 yolks if cholesterol is a concern, replace each yolk with an egg white)<br />
1/2 cup low-fat or skim milk<br />
2 teaspoons canola oil or melted butter (currently I have no microwave, so I used canola oil. Typically I would use butter for the flavor, but I used butter in the filling, which worked well to preserve the buttery flavor that I like)<br />
1/2 cup liquid of choice (milk, water or club soda)<br />
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Whisk all dry ingredients in a large bowl. Whisk all wet ingredients in another bowl. Add wet to dry and whisk like all get-out until batter is smooth (or put it all in the blender at once, sorry JC, no time in the morning for your method). This batter can be covered and placed in the fridge overnight, or let it rest for 20-30 minutes before preparing the crepes (I dried my hair and put makeup on, straight-ironed my daughter's hair, made coffee and a sandwich for lunch during the rest).<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Heat a non-stick skillet on medium-high, pour scant 1/2 cup batter into pan and swirl pan around to get a uniform circle, lower heat to medium and cook for about 1 minute or until the crepe lifts easily from the pan. Flip the crepe over and cook for about 30 seconds. Repeat until all batter is gone. We filled them and ate them as they came out of the pan, but you can overlap them on a plate until all are made, just be careful to overlap only part of crepes on one another to avoid them sticking together.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">01/04/2012 Filling - Banana-Caramel Crepes adapted from Eating Well Magazine, February 2012</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Over medium heat, melt 1 tablespoon butter in a non-stick skillet , add 1/4 cup or less brown sugar. Stir until combined. Slice 4 bananas into pan and stir to coat. Divide among crepes and serve immediately.<br />
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01/05/2012 Filling - Caramel Apple<br />
Follow the banana-caramel filling instructions, replacing bananas with 2 Honey Crisp apples peeled and sliced thin.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com0tag:blogger.com,1999:blog-9172613156633008225.post-76405903239461173092012-01-04T18:59:00.000-08:002012-01-04T18:59:05.346-08:00Cool Weather Banana Bread<a href="http://www.realsimple.com/food-recipes/browse-all-recipes/banana-bread-00000000059662/index.html#.Tmerj3b6Lfs.blogger">Banana Bread | Real Simple Recipes</a><br />
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<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The first cool day of Autumn makes me want to fire up the oven. Today it's banana bread. Those summer bananas that got too ripe too quickly and found a temporary space in my freezer are begging to be baked.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">There aren't too many banana bread recipes I don't like, but my favorites include some kind of whole grain flour - 100% whole wheat pastry flour is nice - some butter (a unsalted butter/monounsat. oil blend), whole eggs, some brown sugar (depth of flavor!) and the needed vanilla, baking soda, powder and salt.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">One of my favortie food web sites is www.foodily.com, where I found today's banana bread recipe at Real Simple, another favorite web site and magazine.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Hopefully tomorrow will be cool again...I have a zucchini that wants to be bread with some chocolate chips!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm62x3px5gtfTPDLsqhVc7f4D03RY4-mHixL-HhAk23hQDoBnvR1f_04izJNtV31Iem6gC6nzIhv9qpIFS160BNlqZsG0FoZU57oZPIFNja5eCH9w_ljhR4Evex79NOwdIpiM4gAorjUw/s1600/blog+banana+bread" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm62x3px5gtfTPDLsqhVc7f4D03RY4-mHixL-HhAk23hQDoBnvR1f_04izJNtV31Iem6gC6nzIhv9qpIFS160BNlqZsG0FoZU57oZPIFNja5eCH9w_ljhR4Evex79NOwdIpiM4gAorjUw/s1600/blog+banana+bread" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com0tag:blogger.com,1999:blog-9172613156633008225.post-86355067833036494842012-01-04T06:02:00.000-08:002012-01-04T18:29:09.873-08:00BreakfastI love sleeping in late, waking and discussing with Chris what we should have for breakfast. As we talk it awakens our bellies and soon we have no choice but to put words into action. This morning we knew that it would be a big breakfast, one that would satisfy our son's appetite and hold him through his football game.<br />
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Bacon, pancakes, scrambled eggs and coffee. For the pancakes, my go to recipe is Basic Pancakes in the Joy of Cooking (substituting 1/2 whole wheat pastry flour), bacon (uncured from Trader Joe's), eggs from Ron Adkin's farm and Star$ coffee in the french press. The table is set with Ohio maple syrup, salted butter, Nutella, powdered sugar and pancake syrup. When everything is to the table I realize I have a pound of strawberries that would make a delicious fruit syrup - oh well, there's always tomorrow.<br />
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We all get our fill. Edward and Chris just left to warm-up before the game, Katie is relaxing in the living room and I am upstairs enjoying the sweet smell of pancakes, and maple syrup laced with bacon that lingers in the air.<br />
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Basic Pancakes - adapted from the Joy of Cooking 1997 edition<br />
Whisk together in a large bowl<br />
1 1/2 cups all purpose flour (I use whole wheat pastry flour)<br />
3 tablespoons sugar<br />
2 1/2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
Whisk in another bowl:<br />
1 1/2 cups milk (or low fat buttermilk)<br />
3 tablespoons melted butter or canola oil<br />
2 large eggs (or 1 whole egg, 2 egg whites)<br />
1/2 teaspoon vanilla<br />
Pour the wet ingredients over the dry and gently whisk them together until just combined. On a griddle at 350 degrees F, drop 1/3 cup batter on griddle. Cook until bubbles form on the surface on the pancake, flip and cook until steam subsides and pancake has "puffed up." Serve immediately or keep pancakes in a 200 degree F oven until ready to serve. I keep uneaten pancakes in a resealable bag and heat in the toaster on the "warm" setting or quick mid-week breakfasts. Serve with fresh fruit syrup , maple syrup, Nutella and powdered sugar.JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com0tag:blogger.com,1999:blog-9172613156633008225.post-30186221939947597972011-09-07T07:03:00.000-07:002011-09-07T08:00:05.532-07:00Ron's Eggs- Frittata<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKA4N_vF5lYwLkQI_ncVpx-hBQjRNKeKUH4HGELw7W9_ZflN-oBBlsteqr-EIYucKk2sRbSXhvAD1HaGKLIz3NG4WaS5_b3kSk147mLmVT9xOqH4mOVZw96wV1umR31205-FEx-dxk_vU/s1600/eggs" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKA4N_vF5lYwLkQI_ncVpx-hBQjRNKeKUH4HGELw7W9_ZflN-oBBlsteqr-EIYucKk2sRbSXhvAD1HaGKLIz3NG4WaS5_b3kSk147mLmVT9xOqH4mOVZw96wV1umR31205-FEx-dxk_vU/s1600/eggs" /></a></div>Not too long ago I was at church and noticed a friend carrying a dozen eggs. Kind of a curious thing to carry around on Sunday morning, don't you think? Upon inquiring, Ron explained that he and his wife raise chickens on their farm and that he provides a few members of the congregation with fresh eggs every week. Immediately I placed my order, 1 dozen eggs from cage free, free roaming Ohio chickens.<br />
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6 months later my standing weekly order is 2 dozen eggs. They come in all shapes, sizes and the colors are incredible! Pale blue, green and brown eggs ranging from medium to jumbo size fill the carton to capacity.<br />
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I love purchasing these eggs - it feels like the right thing to do on many levels. Usually these eggs make scrambled, hardboiled, soft boiled or poached eggs for any meal. About once a month I make a fritata using leftover vegetables from the night before and whatever cheese I have available. Here is the ratio:<br />
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5 eggs scrambled (you can leave out some of the yolks and increase the egg whites, I use 2 egg whites for every yolk I remove)<br />
1/2 cup cheese, grated<br />
2 Tablespoons fresh chopped herbs<br />
2-3 cups vegetables, excess liquid removed<br />
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Combine the eggs, herbs, and salt and pepper to taste in a bowl, whisk. Add the cheese, stir.<br />
Heat the vegetables in a large cast iron skillet (or whatever kind o oven proof skillet you have) with a little olive oil or butter. Add the eggs all at once. Let the eggs set over medium heat, then transfer to the oven to finish. I have used the broiler and a 400 degree oven to finish the cooking - use what you are comfortable with - the broiler is the quickest - but keep an eye on it.JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com0tag:blogger.com,1999:blog-9172613156633008225.post-68067632377163336932011-08-19T04:10:00.000-07:002011-08-19T04:10:43.499-07:00Eggs and Brioche ToastSometimes the best things are the simplest. Last night my stomach was not happy with me, for whatever reason. As the family ate spaghetti tacos (those of you familiar with iCarly on Nickelodeon know what I mean and those of you unfamiliar with this tv show can figure out what I mean) with steamed broccoli, I prepared one of my "easy on the tummy" dinners, scrambled eggs and toast. <br />
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I had just enough brioche loaf leftover from making stuffed french toast (from The Joy of Cooking cookbook) on Sunday to make 2 crusty, buttery pieces of toast. And I coupled this with fluffy scrambled eggs: 1 whole egg + 3 egg whites. I always start my eggs on medium heat and turn them down to medium-low to finish them slowly - makes for a creamy, light texture. Real salted butter on my toast and I had a fantastic, easy on the tummy supper.<br />
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There is just the heal of the brioche loaf left, if I don't eat it for breakfast, I will make croutons with it for a one man salad.JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com0tag:blogger.com,1999:blog-9172613156633008225.post-76280411258779084832011-08-19T04:00:00.000-07:002011-08-19T04:01:41.286-07:00Stuffed Pork Loin RoastThank you Dorie Greenspan - her cookbook <i>Around My French Table </i>has given me a new lease on cooking! My sister knew it would when she gave it to me for my birthday in November - thanks Heather.<br />
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AMFT is a cookbook to read and is perfect for the cook who doesn't have to follow the recipe exactly. Greenspan expects her readers to cook intuitively. She writes her recipes assuming you have good taste and that we all don't have the exact ingredients or tools called for in the recipe, but that we may have a "bonne idea." She is a curious partner in cooking, offering me confidence and the permission to not play by the book. <br />
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So far my favorites include Cream Puff Dough filled with Vanilla Pastry Cream, Salted Butter Break-ups and Hachis Parmentier (a well-seasoned meat and potato pie) and Stuffed Pork Loin Roast.<br />
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I look forward to making many family favorites in the future!JennyShrodeshttp://www.blogger.com/profile/14859484854942765251noreply@blogger.com0