tag:blogger.com,1999:blog-91618867049157052632024-02-21T11:28:37.829-05:00Easy Dairy FreeDairy free recipes for the average household. Kitchen tested, Family approved.easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-9161886704915705263.post-42309573712516190532014-03-22T11:48:00.001-04:002014-03-22T11:49:06.218-04:00Broiled Grapefuit<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKvWFt5EFb_ZUJQKtLJ1swYgSjVIzpjjgMvQkG5gmAiFqhL5HEFH215NR9M_Cn2lKQxZamri1eqHbtswFS0FQUjB4UvpwhbmNc-9qEdWtHuIUFDzAIVPR97BnFA32sI8iNyhGIo90NCA/s1600/broiled_grapefruit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKvWFt5EFb_ZUJQKtLJ1swYgSjVIzpjjgMvQkG5gmAiFqhL5HEFH215NR9M_Cn2lKQxZamri1eqHbtswFS0FQUjB4UvpwhbmNc-9qEdWtHuIUFDzAIVPR97BnFA32sI8iNyhGIo90NCA/s1600/broiled_grapefruit.jpg" height="480" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2 red grapefruit<o:p></o:p></li>
<li class="MsoNormal">¼ cup of dark rum<o:p></o:p></li>
<li class="MsoNormal">1/3 cup dark brown sugar<o:p></o:p></li>
<li class="MsoNormal">4 maraschino cherries<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions<o:p></o:p></b></div>
<div class="MsoNormal">
Preheat oven broiler on high. Cut each grapefuit in half and t rim the ends of the
grapefruit so they sit flat. Using your paring knife, pre-cut the slices so they
are ready to scoop out with a regular spoon. Without squeezing, tip out any
extra juices that may have formed to make room for the rum.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour about 1 tablespoon of rum over each half and sprinkle
each with approximately 1½ tablespoons of sugar. Place a cherry in the center.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Broil on high, rotating the pan as needed until the sugar
slightly caramelizes, approximately 6 – 8 minutes.<o:p></o:p></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-50589928569956296862014-03-22T10:30:00.001-04:002014-03-22T10:30:15.415-04:00Grapefruit Pork Tenderloin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhueuWKqBSz1Cm7NbNVIvxGHgM7D8skBTdxRRuyx8n1pWSIYdv1iIc2uODtVJXsS-QMKnHSJRb6OGWJeXBs9Vgm3S7s-Ga_K0Ev6ryeXia48a1km29hw6Vl9RBGOj6qHH6NFLUNlduhdP0/s1600/grapefuit_pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhueuWKqBSz1Cm7NbNVIvxGHgM7D8skBTdxRRuyx8n1pWSIYdv1iIc2uODtVJXsS-QMKnHSJRb6OGWJeXBs9Vgm3S7s-Ga_K0Ev6ryeXia48a1km29hw6Vl9RBGOj6qHH6NFLUNlduhdP0/s1600/grapefuit_pork.jpg" height="480" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">1 cup packed dark brown
sugar<o:p></o:p></li>
<li class="MsoNormal">1 tablespoon paprika<o:p></o:p></li>
<li class="MsoNormal">½ teaspoon cumin<o:p></o:p></li>
<li class="MsoNormal">½ teaspoon fennel<o:p></o:p></li>
<li class="MsoNormal">¼ teaspoon cayenne<o:p></o:p></li>
<li class="MsoNormal">1 teaspoon salt<o:p></o:p></li>
<li class="MsoNormal">5 cloves garlic<o:p></o:p></li>
<li class="MsoNormal">2 red grapefruit<o:p></o:p></li>
<li class="MsoNormal">2 pounds pork tenderloin<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions<o:p></o:p></b></div>
<div class="MsoNormal">
In food processer, combine the first 7 ingredients, the zest
of one grapefruit, and the flesh and juice of grapefruits that have been supremed
until smooth.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A great video for how to supreme a grapefruit can be found
here: <a href="http://vimeo.com/21333222">http://vimeo.com/21333222</a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a bowl or a large sealable bag, combine your mixture and
the pork. Let it marinate for 30 minutes while it comes up to room temperature.
While this is going on, preheat your oven to 450 degrees.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Drain most of the liquid and transfer pork to a baking dish
and bake until the internal temperature reaches 145 degrees – approximately 35 –
45 minutes. Remove from the oven and let the pork rest for a full 10 minutes
before slicing.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-91005686657577248182014-03-22T10:05:00.001-04:002014-03-22T10:07:16.405-04:00 Grilled Summer Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWPM3AJQ0MdxPXauseSaRhUz4UR8c7djhaSuqjxk2XE5-r5aXjMP2XqwDy5sD14IWaKDbBQtKcGwp408zq1FzFreK0LaT3B5jDGa86FzVdZ-Lj1eRd5982GY9aZmEOH9RLGB6HBLH9Y8/s1600/summer_salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWPM3AJQ0MdxPXauseSaRhUz4UR8c7djhaSuqjxk2XE5-r5aXjMP2XqwDy5sD14IWaKDbBQtKcGwp408zq1FzFreK0LaT3B5jDGa86FzVdZ-Lj1eRd5982GY9aZmEOH9RLGB6HBLH9Y8/s1600/summer_salad.jpg" height="480" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal">
<b>For the Grill<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">1 pound boneless, skinless
chicken breast<o:p></o:p></li>
<li class="MsoNormal">½ teaspoon salt<o:p></o:p></li>
<li class="MsoNormal">¼ teaspoon fresh ground
black pepper<o:p></o:p></li>
<li class="MsoNormal">1 pound firm peaches<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>For the Dressing<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2 tablespoons whole-grain
mustard<o:p></o:p></li>
<li class="MsoNormal">2 tablespoons white
balsamic vinegar<o:p></o:p></li>
<li class="MsoNormal">2 tablespoons extra virgin
olive oil<o:p></o:p></li>
<li class="MsoNormal">2 tablespoons water<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>For the Salad<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">8 cups baby or spring
greens<o:p></o:p></li>
<li class="MsoNormal">¼ cup of sliced almonds<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions<o:p></o:p></b></div>
<div class="MsoNormal">
Preheat the grill to high. Spray grill rack with a high-heat
cooking spray. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Season chicken with salt and pepper. Grill chicken, turning
once – about 5 to 8 minutes per side. Chicken is full cooked with the internal
temperature reaches 165 degrees. Transfer chicken to a cutting board and let it
rest while you grill the peaches. Follow the directions here for grilling: <a href="http://easydairyfree.blogspot.com/2012/08/grilled-peaches.html">Grilled
Peaches</a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For extra crunch, place your almonds in a small fry pan (no
oil needed) and heat over medium heat, stirring frequently, until fragrant and lightly golden brown.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
In a medium/large sized bowl, add and whisk the ingredients
for your dressing. Add greens and almonds – mix to combine well. Slice your
cooled chicken and peaches and place on top.<o:p></o:p></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-53297240843321738152013-03-15T17:37:00.000-04:002013-03-17T13:04:12.120-04:00Braciole<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjk-9unw31AwdKr178-NSyYJAtLAJKM__lO8jVbFaUE1G9uV7CbgB8r-68opVuQlQ3mMFJM4bT475_6h9LsPVw902AcZRojqBHdy8tL51OOBzONedB1QkOU-h4jEUbfZjdm_qJdqd_Bbw/s1600/braciole.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjk-9unw31AwdKr178-NSyYJAtLAJKM__lO8jVbFaUE1G9uV7CbgB8r-68opVuQlQ3mMFJM4bT475_6h9LsPVw902AcZRojqBHdy8tL51OOBzONedB1QkOU-h4jEUbfZjdm_qJdqd_Bbw/s640/braciole.JPG" width="640" /></a></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>For me there is
something so comforting about Italian food. The smells that warm the house all
day while pots simmer on the stove, large family dinners, food that makes you
want to take a nap when it’s all over. I absolutely adore Italian cuisine, and
this is part of my journey to make traditional dishes healthy without losing
all of the wonderful flavors. Here we use new combinations, but all traditional
ingredients. Buon Appetito!</i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients for Sauce
(or Gravy!)<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2 tablespoons olive oil<o:p></o:p></li>
<li class="MsoNormal">1 medium onion – diced<o:p></o:p></li>
<li class="MsoNormal">1 medium bulb garlic –
peeled and roughly chopped<o:p></o:p></li>
<li class="MsoNormal">2 - 28 ounce cans of crush
tomatoes<o:p></o:p></li>
<li class="MsoNormal">1- 28 ounce can tomato
puree<o:p></o:p></li>
<li class="MsoNormal">1 - 6 ounce can tomato
paste<o:p></o:p></li>
<li class="MsoNormal">1 tablespoon dried oregano<o:p></o:p></li>
<li class="MsoNormal">1 tablespoon dried basil<o:p></o:p></li>
<li class="MsoNormal">1 tablespoon dried parsley<o:p></o:p></li>
<li class="MsoNormal">1 teaspoon pepper<o:p></o:p></li>
<li class="MsoNormal">1 tablespoon salt<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients for the
Braciole<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">8 tablespoons pine nuts –
toasted and finely chopped<o:p></o:p></li>
<li class="MsoNormal">4 hard boiled eggs –
peeled and finely chopped<o:p></o:p></li>
<li class="MsoNormal">8 cloves fresh garlic –
minced<o:p></o:p></li>
<li class="MsoNormal">1 large handful fresh
basil - chopped<o:p></o:p></li>
<li class="MsoNormal">1 large handful fresh
parsley - chopped<o:p></o:p></li>
<li class="MsoNormal">2 lbs. boneless top round
sliced thin into 8 pieces – pounded flat<o:p></o:p></li>
<li class="MsoNormal">2 teaspoons garlic powder<o:p></o:p></li>
<li class="MsoNormal">Salt and pepper<o:p></o:p></li>
<li class="MsoNormal">8 large or 16 small slices
of prosciutto (enough to cover a single layer of beef)<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions<o:p></o:p></b></div>
<div class="MsoNormal">
In a large stock pot over medium-low heat, sweat down the
onions and garlic for about 15 minutes or until they soften. Add the tomatoes,
half a large can of water, and turn heat up to medium. While sauce is coming up
to a simmer, add remaining spices. Once up to a good simmer, reduce heat to a
low simmer (you may have to adjust periodically). Don’t forget to give it a stir
every once in a while to make sure nothing is sticking to the bottom of the
pot.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
While your sauce is gently simmering, it is time to start
the Braciole. Start by toasting your pine nuts. In a dry sauté pan over medium
heat, add the nuts and heat for around 8 minutes, stirring occasionally, until
golden brown. Remove from heat to cool before handling, then chop roughly in a
food processor.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a mixing bowl, combine the pine nuts, hard boiled egg, fresh
minced garlic, basil, and parsley.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Lay your meat out on a clean working surface. If need be –
pound flat on a cutting board until no more than 1/8 of an inch thick. Sprinkle
each piece lightly with salt, pepper, and garlic powder. Lay the prosciutto
across the meat in a single layer, and spread approximately ¼ cup of the
mixture across the meat as well.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Roll up the beef rolls tightly and fasten with toothpicks -
one at each end pinching it closed, and one in the center if needed. And gently
nestle your meat into your sauce.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Turn heat down to low, cover pot, keeping sauce at a low
simmer. Turn meat occasionally. Let simmer for around 3 hours.<o:p></o:p></div>
<br />easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-84939013580017913072012-12-31T10:43:00.000-05:002012-12-31T10:43:13.810-05:00Steamed Littleneck Clams<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxNbvGN5uNtCvVy4jucioiyKvGfkaxGnDvfNr2zOgdG538zANKpKHO0_mnMJ1eg_-E1px28PdLU8MgBiHszEW_9yAiOnO2FwNd0kMizSisTpAL1W4nDnWRN3ldhGZJmUKo2nOF3zB_IRE/s1600/steamed+clams.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxNbvGN5uNtCvVy4jucioiyKvGfkaxGnDvfNr2zOgdG538zANKpKHO0_mnMJ1eg_-E1px28PdLU8MgBiHszEW_9yAiOnO2FwNd0kMizSisTpAL1W4nDnWRN3ldhGZJmUKo2nOF3zB_IRE/s640/steamed+clams.JPG" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal">
<i>A couple of times this summer, on those days when the weather was excellent for eating dinner outside, it was the perfect opportunity to make those kind-of-messy-to-eat meals. Paired with boiled lobster, this was a great accompaniment to a seafood feast!<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">3 tablespoons “butter”<o:p></o:p></li>
<li class="MsoNormal">3 cloves garlic – minced<o:p></o:p></li>
<li class="MsoNormal">½ cup dry white wine<o:p></o:p></li>
<li class="MsoNormal">2 pounds of littleneck clams – rinsed and cleaned<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions<o:p></o:p></b></div>
<div class="MsoNormal">
In a large stock pot, melt “butter” over medium heat. Add garlic, stirring regularly so it does not burn, and sauté for 2-3 minutes. Add wine and increase heat to medium-high. When wine is simmering, add clams to pot, cover, and cook for 5-7 minutes, until the clams have opened. Remove from heat and give clams a few minutes to cool before handling. Discard any that did not open. Transfer to a large serving bowl and if you like, pour wine sauce back over the clams.<o:p></o:p></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-35670517038316771672012-12-20T09:52:00.000-05:002012-12-20T09:52:19.541-05:00Beef Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXaTtk-MEXm0j3ZpyNLNPJNMT_hr6hZK6CcV2myDjSOn1FJ5qMUhkRn8DO-hvbqBL1BgTvjDidECm5w6O4ibV-V45UJqsXn-FsVecyTdoYgKOs_zl9Ye2NtcCTt91D3GUPHjCbxZXIK88/s1600/beef+stew.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXaTtk-MEXm0j3ZpyNLNPJNMT_hr6hZK6CcV2myDjSOn1FJ5qMUhkRn8DO-hvbqBL1BgTvjDidECm5w6O4ibV-V45UJqsXn-FsVecyTdoYgKOs_zl9Ye2NtcCTt91D3GUPHjCbxZXIK88/s640/beef+stew.JPG" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal">
<i>Beef stew was a regular meal in my house growing up; always hearty, but full of potatoes. This version loses the starch but none of the flavor. There is plenty of food here so you’ll have plenty for leftovers or to keep in the freezer.<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2 tablespoons grapeseed oil<o:p></o:p></li>
<li class="MsoNormal">3 to 4 pounds chuck roast – cubed<o:p></o:p></li>
<li class="MsoNormal">4 pieces thick cut bacon – chopped<o:p></o:p></li>
<li class="MsoNormal">2 yellow onions – chopped<o:p></o:p></li>
<li class="MsoNormal">4 medium carrots – peeled and cut into 1 inch pieces<o:p></o:p></li>
<li class="MsoNormal">4 medium parsnips – peeled and cut into 1 inch pieces<o:p></o:p></li>
<li class="MsoNormal">4 cloves garlic – minced<o:p></o:p></li>
<li class="MsoNormal">1 ½ cups red wine<o:p></o:p></li>
<li class="MsoNormal">½ cup tawny port<o:p></o:p></li>
<li class="MsoNormal">1 tablespoon tomato paste<o:p></o:p></li>
<li class="MsoNormal">4 cups chicken broth<o:p></o:p></li>
<li class="MsoNormal">2 bay leaves<o:p></o:p></li>
<li class="MsoNormal">4 sprigs fresh thyme<o:p></o:p></li>
<li class="MsoNormal">3 tablespoons arrowroot flour<o:p></o:p></li>
<li class="MsoNormal">16 ounces white mushrooms - chopped<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions<o:p></o:p></b></div>
<div class="MsoNormal">
Preheat oven to 300 degrees. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large dutch oven heat the oil over medium-high heat and working in batches brown the chuck roast for 5 minutes per side (10 min total). Remove from the pan and set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add bacon pieces and fry until crisp. Then add the onions, carrots, parsnips, and garlic to the pot, taking a minute to scrape the bottom of the pan with a wooden spoon to lift and incorporate the browned bits. Add the wine, port, tomato paste, broth, bay leaves, and thyme. Bring the mixture to a boil and add the arrowroot flour, stirring in well. Mix the beef back to the pot and cover.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place pot in the oven for 1 ½ to 2 hours, or until the meat in fork tender. Carefully remove the pot from the oven and return to the stove top over medium-low heat, add the mushrooms, and let simmer for a final 10 minutes.<o:p></o:p></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-56835760674168818562012-12-14T07:53:00.000-05:002012-12-14T07:53:14.035-05:00Caramelized Onion Frittata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Fjz1pFjw58jnmUjteamFTb4Wp7GKGiYs-6D9PljGM3mrSQmracqFTh_5cZpFzXtUH1E6JqkgfgYYFnX5f-6Ojs04HwxpKPoUDTDWHL0pvJcWan39Jv01gMKAeojcycY-HT__LFBWyIw/s1600/onion+tartlet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Fjz1pFjw58jnmUjteamFTb4Wp7GKGiYs-6D9PljGM3mrSQmracqFTh_5cZpFzXtUH1E6JqkgfgYYFnX5f-6Ojs04HwxpKPoUDTDWHL0pvJcWan39Jv01gMKAeojcycY-HT__LFBWyIw/s640/onion+tartlet.JPG" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal">
<i>The slow cooking of the onions brings out a wonderful flavor that reminds me of brunch at my favorite local restaurant. I hope you enjoy this at-home breakfast treat as much as I did.<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">1 tablespoons grapeseed oil<o:p></o:p></li>
<li class="MsoNormal">1 yellow onion – diced<o:p></o:p></li>
<li class="MsoNormal">2 cloves garlic – minced <o:p></o:p></li>
<li class="MsoNormal">2 handfuls baby spinach<o:p></o:p></li>
<li class="MsoNormal">4 brown eggs<o:p></o:p></li>
<li class="MsoNormal">Salt and pepper<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions<o:p></o:p></b></div>
<div class="MsoNormal">
Preheat oven to 300 degrees. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a 10-inch oven-safe sauté pan, heat the grapeseed oil over medium-low heat. Add the onion letting it slowly cook for approximately 10 minutes, stirring occasionally. Add the garlic and baby spinach, continuing to stir until the spinach wilts – for about 5 minutes. Remove pan from heat.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a separate bowl, crack and wisk the eggs – season with salt and pepper. Pour eggs over the vegetable mixture, making sure the edges are uniform and all of the vegetable mixture is covered and evenly distributed in the pan.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place pan in the oven for 15 minutes, or until the edges of the egg are golden brown and the center is cooked. Carefully remove from the pan and enjoy!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-25746064437301116382012-12-10T10:08:00.000-05:002012-12-10T10:08:52.286-05:00Spiced Roasted Lamb Shank<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiumbsgWiB3hpPSGIb1JyqK66bvMsFRouKVSydqLPXGzApLckbmWAop5UAv4AYnhH8tAK5qqr9GyLnuSXQhba6-v0EgEg5C6b-_NoW9iIbVVyM6sql1ErdmJCEAk6GuS6R0_KtMQLLcXIY/s1600/spiced+lamb+chops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiumbsgWiB3hpPSGIb1JyqK66bvMsFRouKVSydqLPXGzApLckbmWAop5UAv4AYnhH8tAK5qqr9GyLnuSXQhba6-v0EgEg5C6b-_NoW9iIbVVyM6sql1ErdmJCEAk6GuS6R0_KtMQLLcXIY/s640/spiced+lamb+chops.JPG" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal">
<i>This dish was adapted from Fine Cooking Magazine. It was fun to make individual portions wrapped up in foil, easy for serving and perfect for keeping leftovers for lunch the next day. Even if you’re not a huge fan of lamb, you’ll find that the citrus and red pepper are the most dominant flavors and the lamb becomes very tender from steaming in the onion juices.<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients per Packet (multiply for number of servings desired)<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2 tablespoon grapeseed oil<o:p></o:p></li>
<li class="MsoNormal">2 half-pound lamb shanks</li>
<li class="MsoNormal">Salt and pepper</li>
<li class="MsoNormal">1 medium leek – chopped, white and light green parts only<o:p></o:p></li>
<li class="MsoNormal">1 medium carrot – halved and cut into 1 inch pieces<o:p></o:p></li>
<li class="MsoNormal">1 sprig fresh rosemary</li>
<li class="MsoNormal">1 3-inch strip of fresh orange zest<o:p></o:p></li>
<li class="MsoNormal">Pinch of red pepper flake<o:p></o:p></li>
<li class="MsoNormal">Splash of dry white wine</li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions<o:p></o:p></b></div>
<div class="MsoNormal">
Preheat oven to 300 degrees. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
On the stovetop, heat the oil in a skillet over medium heat. Rinse and pat dry the lamb, lightly season with salt and pepper. Working in batches brown the lamb for about 5 minutes per side, careful not to overcrowd the skillet.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
On a 16 by 16 inch square of heavy duty aluminum foil, arrange the leeks and carrot as the base. Add the lamb and top with remaining ingredients. Fold the foil creating rectangular packets, rolling/pinching the seams tightly. Arrange the packets on a baking sheet, so they do not overlap, and bake for 2 ½ hours. Being careful of steam when opening the packet, lamb is done when it is tender and falling off the bone.<o:p></o:p></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-68466191915986499912012-12-05T10:40:00.003-05:002012-12-05T10:40:38.215-05:00Ragu Bolognese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBYXMLzltWymLjHdZZ6A02yxrY-KaZUugl5dETnKd986n2APTDgi15tYQMz5kI6IUAmsN4WIqrh8HoZjkLSL9A8kqmSOe3Rq066uIEbsrB-fkowcaEKi3K_Py83la8NoTH0tPQeMdWaU/s1600/ragu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBYXMLzltWymLjHdZZ6A02yxrY-KaZUugl5dETnKd986n2APTDgi15tYQMz5kI6IUAmsN4WIqrh8HoZjkLSL9A8kqmSOe3Rq066uIEbsrB-fkowcaEKi3K_Py83la8NoTH0tPQeMdWaU/s640/ragu.JPG" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal">
<i>It was weekend of Hurricane Sandy, and in case we lost power (which we did) I wanted to make sure we had plenty to eat that could be cooked on the gas stovetop. This hearty ragu takes some time to meld, but well worth it. The quantities are perfect for multiple meals, large family dinners,or freezer cooking – so in the end you’ll have a very large amount of meat sauce for your efforts.<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">4 tablespoons grapeseed oil<o:p></o:p></li>
<li class="MsoNormal">2 yellow onions – diced<o:p></o:p></li>
<li class="MsoNormal">6 cloves garlic – minced<o:p></o:p></li>
<li class="MsoNormal">2 red peppers – diced<o:p></o:p></li>
<li class="MsoNormal">2 ½ pounds meatloaf mix (beef/pork/veal)<o:p></o:p></li>
<li class="MsoNormal">3 to 4 pounds boneless pork shoulder - cubed<o:p></o:p></li>
<li class="MsoNormal">2 – 28 oz. cans diced tomatoes<o:p></o:p></li>
<li class="MsoNormal">2 – 28 oz. cans tomato sauce<o:p></o:p></li>
<li class="MsoNormal">1 ½ pounds neck bones – wrapped and tied in cheesecloth<o:p></o:p></li>
<li class="MsoNormal">2 bay leaves<o:p></o:p></li>
<li class="MsoNormal">1 tablespoon salt<o:p></o:p></li>
<li class="MsoNormal">1 teaspoon red pepper flake<o:p></o:p></li>
<li class="MsoNormal">1 tablespoon thyme<o:p></o:p></li>
<li class="MsoNormal">2 tablespoons parley<o:p></o:p></li>
<li class="MsoNormal">1 tablespoon oregano<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions<o:p></o:p></b></div>
<div class="MsoNormal">
In a large stock pot, sweat down the onion and garlic over medium-low heat for 8 to 10 minutes, stirring occasionally. While they cook, dice and add the red peppers.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bring up your heat to medium, add the meatloaf mix and cubed pork shoulder and cook, stirring and breaking up the ground meat with the back of a spoon, until meat is no longer pink, for about 5 minutes.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the tomatoes, the neck bones in cheesecloth, and remaining ingredients, and bring up to a boil. Reduce heat to medium-low, partially cover the pot, and gently simmer, stirring occasionally. Sauce is done when it has reduced by one-third and the meat has fallen apart, having simmered for around 4 – 5 hours. Remove neck bones and bay leaves and serve over your favorite “noodle.”<o:p></o:p></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com2tag:blogger.com,1999:blog-9161886704915705263.post-10671582194512969252012-11-29T08:01:00.002-05:002012-11-30T07:40:59.419-05:0040 Clove Garlic Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1SEZyZkYlWN6xIoTKjbZTznX9PyR_cwxjum9dAamaRPrAMgGd7g0NA9_0SN2tZrboxI4LonaVlo2Sy1Wtvh0Bz3q9DJZFHcTfud7WkxhZSO7Fgj-Ohi5zy5iKxZC7-cSV3p6DYq_1W-M/s1600/40+clove+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1SEZyZkYlWN6xIoTKjbZTznX9PyR_cwxjum9dAamaRPrAMgGd7g0NA9_0SN2tZrboxI4LonaVlo2Sy1Wtvh0Bz3q9DJZFHcTfud7WkxhZSO7Fgj-Ohi5zy5iKxZC7-cSV3p6DYq_1W-M/s640/40+clove+chicken.JPG" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal">
<i>For those of you familiar with the Stinking Rose restaurant in San Francisco, you know they mean business when it comes to garlic. </i><i>Patrons who dine there traditionally have difficulty getting a taxi post dinner due to the garlic aroma coming out of their pores. This adaptation eliminates both heavy cream and flour, but certainly not the garlic. Likewise you may want to spare friends and neighbors after eating this, or better yet invite them over for dinner to share in the garlicky goodness!<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2 tablespoons grapeseed oil<o:p></o:p></li>
<li class="MsoNormal">1 teaspoon rosemary powder<o:p></o:p></li>
<li class="MsoNormal">1 teaspoon sea salt<o:p></o:p></li>
<li class="MsoNormal">½ teaspoon fresh ground black pepper<o:p></o:p></li>
<li class="MsoNormal">1/3 cup arrowroot flour<o:p></o:p></li>
<li class="MsoNormal">8 chicken thighs<o:p></o:p></li>
<li class="MsoNormal">40 large garlic cloves – peeled<o:p></o:p></li>
<li class="MsoNormal">1 cup dry white wine<o:p></o:p></li>
<li class="MsoNormal">4 cups <a href="http://easydairyfree.blogspot.com/2012/11/homemade-broth-chickenturkey.html" target="_blank"><strong><span style="color: #274e13;">chicken stock<o:p></o:p></span></strong></a></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions<o:p></o:p></b></div>
<div class="MsoNormal">
In wide-deep skillet (a dutch oven would work just as well), bring oil up to temp over medium heat.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Separately, in a wide-shallow bowl combine the rosemary, salt, pepper, and arrowroot. Rinse and pat dry your chicken and one at a time press in to the flour mixture so it is lightly coated on all sides. Add chicken to your hot pan, working in batches, and let sear for 5 minutes per side. Remove from the pan.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In the same large pan, reduce heat to medium-low and add the 40 cloves of garlic and sauté for 5 minutes stirring occasionally. Add the wine, stock, and the seared chicken to the pan and return heat to medium brining your liquids up to simmer. Then reduce to low, cover and simmer for 30 minutes.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Finally, remove your chicken to a clean serving dish, and cover to keep warm. To make your sauce, return the heat on your pan to high and reduce the liquid by 2/3rds. To finish, puree your sauce in a blender (or use an emersion blender directly in your pan) and serve over your chicken.<o:p></o:p></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-71313573660365174042012-11-24T19:16:00.000-05:002012-11-25T20:06:17.887-05:00Homemade Broth - Chicken/Turkey<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFgxmt0ukeUUvHeMhGQqeJtJHIQziNo2d4uMkssf84pNzK4JgmeREUOkoZxmYeg-rMQE0xjr0zyPKGw-5CGGFEbWz7_2hK2J0lHKtwxlSmLVUGdVPXBswnFpm3JAOgHYoyZ8OTcfXeUE/s1600/chicken+stock.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFgxmt0ukeUUvHeMhGQqeJtJHIQziNo2d4uMkssf84pNzK4JgmeREUOkoZxmYeg-rMQE0xjr0zyPKGw-5CGGFEbWz7_2hK2J0lHKtwxlSmLVUGdVPXBswnFpm3JAOgHYoyZ8OTcfXeUE/s640/chicken+stock.JPG" width="640" /></a></div>
<br />
<i>If you’ve ever used homemade chicken broth in your cooking, then you know what a difference it makes to the flavor of a dish. If you haven’t, have no fear. Broth is super easy to make and easy to freeze – all you need is time to coax the wonderful flavors into your liquids. So pick a weekend, set aside some kitchen time, and make your home smell wonderful.</i><br />
<br />
<em>**I've found that previously roasted poultry brings a stronger flavor to the broth. This is a great way to make use of leftovers. If you don't have the time right after cooking your bird, freeze it until you're ready. Don't forget to save and use the bones too!</em><br />
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">5 pounds chicken or turkey parts</li>
<li class="MsoNormal">1 yellow onion – quartered<o:p></o:p></li>
<li class="MsoNormal">1 head garlic – halved<o:p></o:p></li>
<li class="MsoNormal">2 parsnips – cut into medium sized pieces</li>
<li class="MsoNormal">1 carrot – cut into medium sized pieces</li>
<li class="MsoNormal">2 bay leaves<o:p></o:p></li>
<li class="MsoNormal">1 tablespoon salt<o:p></o:p></li>
<li class="MsoNormal">10 whole black peppercorns<o:p></o:p></li>
<li class="MsoNormal">4 sprigs thyme<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions<o:p></o:p></b></div>
<div class="MsoNormal">
In a large sized pot (such as a lobster pot), combine all your ingredients and fill with cold water leaving at least an inch of room from the top and cover. Over medium to medium-high heat bring temperature of water up to simmer. Reduce heat and maintain a good simmer for at least 5 hours, skimming off any foamy fat layers that rise to the surface. Keep your pot covered to reduce the amount of evaporation as much as possible. And when the broth tastes right to you, let cool and strain off your solids. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I traditionally freeze my broth in 1 and 3 cup containers. This year I am also going to freeze broth into ice cube trays for easy use in small batch cooking.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For those of you with a whole weekend dedicated to your broth, feel free to reuse your poultry for a second round – there are still plenty of nutrients to be found in the meat and bones. And the flavor can be almost as strong if you allow additional time for your simmer. Pick through and discard your old vegetables, and replace with new along with new seasonings. Return to the stove-top, add water, and repeat the same process again. It helps to label the broth as <i>Firsts</i> and <i>Seconds</i> (as in the rounds of cooking) so you can judge how strong the flavor will be when cooking later on.<o:p></o:p></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-42511571824495947402012-11-20T10:26:00.000-05:002013-03-17T13:08:07.437-04:00Roast Turkey<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnIfFT6bLJO2R4zhV7IU5HN5K9zPJHxZ2qZ_4hpZE8WwrzOzVvZzKPYop6MtycSV-diz66pJVp4LUV-j66yktKHMUOXGvTvOeth8J-XwFBQphJt7xNay0f5kYp5IYNbS2GMo1ztNt6Cs/s1600/roastturkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnIfFT6bLJO2R4zhV7IU5HN5K9zPJHxZ2qZ_4hpZE8WwrzOzVvZzKPYop6MtycSV-diz66pJVp4LUV-j66yktKHMUOXGvTvOeth8J-XwFBQphJt7xNay0f5kYp5IYNbS2GMo1ztNt6Cs/s640/roastturkey.jpg" width="640" /></a></div>
<br />
<br />
<em>Thanksgiving is just around the corner and I am looking forward to a house filled with family, wonderful smells, and a very full belly. I realize there are many methods for cooking a turkey, some steeped in family tradition, but I wanted to share with you the one that has worked best for me over the years - I have yet to have one come out dry or overcooked using this method. Thank you Alton Brown! Original can be found here: </em><a href="http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html" target="_blank"><span style="color: #783f04;"><em>Good Eats Roast Turkey</em></span></a><br />
<br />
<strong>Brine Ingredients</strong><br />
<ul>
<li>1 cup kosher salt</li>
<li>1 gallon vegetable stock</li>
<li>10 black peppercorns - whole</li>
<li>5 allspice berries - whole</li>
<li>1 gallon cold water</li>
</ul>
<strong>Turkey Ingredients</strong><br />
<div>
</div>
<div>
</div>
<ul>
<li>1 15-pound turkey - thawed</li>
<li>1 red apple - sliced in half</li>
<li>1/2 onion</li>
<li>1 cinnamon stick</li>
<li>4 sprigs rosemary</li>
<li>1 sprig sage</li>
<li>grapeseed oil</li>
</ul>
<strong>Directions</strong><br />
<br />
The morning prior to roasting your turkey: combine the salt, stock, peppercorn, and allspice berries in a large stockpot over medium-high heat and bring to a boil. Remove from the heat, cool to room temperature, and refrigerate until chilled. Then pour the brine and ice water into a clean 5-gallon bucket. Submerge the thawed turkey, with innards removed, in the brine, cover, and refrigerate (or leave in cool place) over night.<br />
<br />
In the morning, preheat the oven to 500 degrees. Remove the bird from the brine, rinse inside and out with cold water; discard the brine. Place the bird on roasting rack inside your roasting pan and pat dry. Inside the cavity of the bird place the apple, onion, cinnamon, rosemary, and sage. Tuck the wings underneath the bird and coat the skin liberally with grapeseed oil.<br />
<br />
Place your turkey in the oven on the lowest rack and roast for 30 minutes at 500 degrees.**<br />
<em>**I'm not sure if it's my oven, but every time I do this my smoke detector goes off at around the 25 minute mark. If this is an issue, decrease your roasting time by 5 minutes, it won't effect the bird.</em> <br />
<br />
Insert an oven safe thermometer into thickest part of the breast (careful not to touch the bone) and reduce the oven temperature to 350 degrees. Roast until the internal temperature of the bird reaches 161 degrees - this should take around 1 1/2 to 2 hours. Remove it from the oven and cover it loosley with foil. While the turkey rests, it is a perfect time to put your remaining dishes in the oven to bake - your turkey will stay warm and tender while it waits.<br />
<br />easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-55713125348633822412012-11-11T08:25:00.000-05:002012-11-30T07:38:56.193-05:00Garlic Acorn Squash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhwl4Sx5hRMObJIiaWw4PjwYYI3Q-Fse2WP_OVsv9kvof-MKWi5qBSjlpTH_QdVdt_FIM3HJAYyT9WdmMEQcxwTjGPzD5dzxfvjuRlIECmAnzYlrCSaB5Cw223kWj4eDR6zNqLYfPp0Y/s1600/garlic+squash.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhwl4Sx5hRMObJIiaWw4PjwYYI3Q-Fse2WP_OVsv9kvof-MKWi5qBSjlpTH_QdVdt_FIM3HJAYyT9WdmMEQcxwTjGPzD5dzxfvjuRlIECmAnzYlrCSaB5Cw223kWj4eDR6zNqLYfPp0Y/s640/garlic+squash.JPG" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal">
<i>I decided to go all out for garlic one night and paired this with <a href="http://easydairyfree.blogspot.com/2012/11/40-clove-garlic-chicken.html#" target="_blank"><strong><span style="color: #274e13;">40 Clove Garlic Chicken</span></strong></a>. In addition to adding a different garlic profile for the night, I finally discovered a squash dish that my husband really enjoyed.<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2 acorn squash – halved and seeded<o:p></o:p></li>
<li class="MsoNormal">1 head of garlic<o:p></o:p></li>
<li class="MsoNormal">2 tablespoons grapeseed oil<o:p></o:p></li>
<li class="MsoNormal">1 yellow onion - diced<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions<o:p></o:p></b></div>
<div class="MsoNormal">
Preheat the oven to 400 degrees.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the squash halves, cut side down in a glass baking dish. Add enough water to the dish to cover half of the squash, and place in the oven. Also add in the oven a head of garlic wrapped in a good piece of aluminum foil and place directly on the oven rack. Roast the garlic and squash until tender, for about 1 hour. Allow to cool before handling.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a skillet, heat the grapeseed oil over medium-high heat. Add the onion and sauté until tender, for about 6 minutes.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Scoop the cooled acorn squash flesh into a large bowl and mash until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash and add the sautéed onion. Combine well, season with salt to taste. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-71324068183591110412012-11-10T18:22:00.000-05:002013-01-05T08:17:36.272-05:00BBQ Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6VBa0yQsy-hF6_nS_X_BmYZILt6l-LD0LOcjGYtSWCgjAM9ruVe6vRvo72Pi25XyAMefPLfPHAZZcWWSdKjzhKyjDmZnjrouHL9ox96q4YOx5gzCVBz_GIaDknueayZKZ6yR6Cmre7M/s1600/bbq+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6VBa0yQsy-hF6_nS_X_BmYZILt6l-LD0LOcjGYtSWCgjAM9ruVe6vRvo72Pi25XyAMefPLfPHAZZcWWSdKjzhKyjDmZnjrouHL9ox96q4YOx5gzCVBz_GIaDknueayZKZ6yR6Cmre7M/s640/bbq+chicken.JPG" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal">
<i>When first going on
the paleo diet, I was challenged with hosting a summer dinner party. This dish made
the perfect entrée – everyone raved about the chicken and no one knew that the
bbq sauce was homemade. <o:p></o:p></i><br />
<i><br /></i>
<i>When the weather turned cold, this dish can also be done entirely in the oven. Substitute the grill for broiling on low in the oven. </i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">¼ cup honey<o:p></o:p></li>
<li class="MsoNormal">3 cloves garlic – minced<o:p></o:p></li>
<li class="MsoNormal">1 6-ounce can tomato paste<o:p></o:p></li>
<li class="MsoNormal">1 ½ cups chicken broth<o:p></o:p></li>
<li class="MsoNormal">½ cup onion – chopped<o:p></o:p></li>
<li class="MsoNormal">1 tablespoon Dijon mustard<o:p></o:p></li>
<li class="MsoNormal">2 tablespoons apple cider
vinegar<o:p></o:p></li>
<li class="MsoNormal">1 tablespoon olive oil<o:p></o:p></li>
<li class="MsoNormal">1 teaspoon prepared horseradish<o:p></o:p></li>
<li class="MsoNormal">1 teaspoon sea salt<o:p></o:p></li>
<li class="MsoNormal">2 teaspoons fresh ground
black pepper<o:p></o:p></li>
<li class="MsoNormal">2 teaspoon cumin<o:p></o:p></li>
<li class="MsoNormal">½ teaspoon cayenne pepper<o:p></o:p></li>
<li class="MsoNormal">6 pounds chicken drumsticks
<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions<o:p></o:p></b></div>
<div class="MsoNormal">
In a medium sauce pan, combine all the ingredients (except
the chicken). Mix well to combine and simmer on low heat for 30-40 minutes to
thicken. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
** Remember that if you choose to use any of the sauce for
dipping with your meal, to set some aside prior to basting – you don’t want to
contaminate the dipping sauce with raw chicken. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Spray your outdoor grill with non-stick and preheat it to
375 degrees; also preheat your oven to 350 degrees.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Rinse your chicken and pat dry. Arrange chicken on your grill
for direct heat and cook for 8 minutes with the lid closed. Flip chicken over
and using a grill brush, coat well with bbq sauce and cook for another 8
minutes with the lid closed. Remove chicken to a foil lined baking sheet.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Liberally apply sauce to the chicken and place in your
preheated oven for an additional 20 minutes or until the internal temperature
of the chicken reaches 160 degrees.<o:p></o:p></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-17578232132799740362012-11-08T08:54:00.001-05:002012-11-30T07:41:37.663-05:00Roasted Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGv6g0ZSeT79y8LhZM3BtrPnqmYih987ceJQ3uO5X9UHrZLQ5XJddb55gMzfSsJ_tNC_6WmLbepX8U2HIjb8cYaLKOxS4WCBY49ov5pdxkyZxlrZMr_CiCu-8JrX7h73-0o2oGgCS6u0/s1600/pumpkin+soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGv6g0ZSeT79y8LhZM3BtrPnqmYih987ceJQ3uO5X9UHrZLQ5XJddb55gMzfSsJ_tNC_6WmLbepX8U2HIjb8cYaLKOxS4WCBY49ov5pdxkyZxlrZMr_CiCu-8JrX7h73-0o2oGgCS6u0/s640/pumpkin+soup.JPG" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal">
<em>When it first showed signs of autumn this year, I began to crave cold weather comfort foods. This version of pumpkin soup takes on wonderfully earthy notes with the sage and a savoriness with the bacon. I especially enjoyed this alternative without the traditional sweet ingredients like apples, carrots, or coconut milk. </em><br />
<br />
<em>This recipe would comfortably serve four people as a side dish. If you like, multiply the ingredients for upcoming holiday meals – make the base in advance and freeze till needed. This is guaranteed to be on my Thanksgiving menu.</em></div>
<div class="MsoNormal">
<br />
<b>Ingredients<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">1 sugar pumpkin, 2-3 pounds<o:p></o:p></li>
<li class="MsoNormal">Sea salt<o:p></o:p></li>
<li class="MsoNormal">2 tablespoons olive oil<o:p></o:p></li>
<li class="MsoNormal">1 yellow onion<o:p></o:p></li>
<li class="MsoNormal">6 cloves garlic - minced<o:p></o:p></li>
<li class="MsoNormal">1 tablespoon freshly grated ginger<o:p></o:p></li>
<li class="MsoNormal">1 sprig fresh sage<o:p></o:p></li>
<li class="MsoNormal">½ cup white wine<o:p></o:p></li>
<li class="MsoNormal">1 ½ cups <a href="http://easydairyfree.blogspot.com/2012/11/homemade-broth-chickenturkey.html" target="_blank"><strong><span style="color: #274e13;">chicken stock<o:p></o:p></span></strong></a></li>
<li class="MsoNormal">8 ounces Pancetta<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions<o:p></o:p></b></div>
<div class="MsoNormal">
Heat the oven to 400 degrees. Remove the stem and slice the pumpkin in half. Scoop out the seeds and innards (rinse, pat dry, and reserve seeds for later). Sprinkle the inside with sea salt and lay the halves, flesh side down, on a parchment lined baking sheet. Roast for approximately 30-40 minutes, or until a knife can easily pierce the pumpkin skin. Remove from oven and carefully turn over to cool. Then using a large spoon, remove the roasted flesh of the pumpkin.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large heavy pot, heat olive oil over medium heat. Add the onion and sauté for 10 minutes, until tender. Add the garlic, ginger, and half the sage and sauté for an additional 5 minutes. Add the wine, chicken stock, and pumpkin. Bring to a boil and then reduce heat to simmer. Leave uncovered and cook for 20 to 25 minutes, or until pumpkin is tender and broth is just beginning to thicken slightly. Remove from heat and being careful with your hot liquids, puree the soup using an immersion blender. Return to heat and let simmer for another 10 minutes to finish thickening.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>While your soup simmers, feel free to roast your pumpkin seeds. Clean seeds, and lightly toss with 1 teaspoon sea salt and 2 tablespoons olive oil. In a 350 degree oven, spread your prepared seeds on a lined baking sheet and roast for 30 minutes, or until golden brown. Remember to stir the seeds a couple of times so they bake evenly.<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
While finishing your soup, in a separate sauté pan, cook the pancetta with the remaining diced sage until golden brown – about 10 minutes over medium heat. Sprinkle on top of soup when serving.<o:p></o:p></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-7804461669838153972012-11-07T10:49:00.000-05:002012-11-07T10:59:21.250-05:00Pan-Oven Pork Chops<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8PSK_yTa63F8IdVtWIvCSdZwl3zRzFX8qiWwKasDEhDoZgI4nbb-djeBDmXCMa7_QQM62Zzl9psSploBble-eyftK6_ouh_XTWlv4Srt1AjT3NFrVtHYBx-xGJD-YNOo6rN9a7tlsP9A/s1600/apple+pork+chops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8PSK_yTa63F8IdVtWIvCSdZwl3zRzFX8qiWwKasDEhDoZgI4nbb-djeBDmXCMa7_QQM62Zzl9psSploBble-eyftK6_ouh_XTWlv4Srt1AjT3NFrVtHYBx-xGJD-YNOo6rN9a7tlsP9A/s640/apple+pork+chops.JPG" width="640" /></a></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>I know it’s not good for me, but every now and then I get a craving for pork chops prepared in that seasoned breading that comes in a box; this recipe was created to help curb those cravings. My cupboard is always stocked with **homemade applesauce - this paired perfectly with the pork.<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2 tablespoons grape seed oil<o:p></o:p></li>
<li class="MsoNormal">2 bone-in pork chops<o:p></o:p></li>
<li class="MsoNormal">Salt and pepper<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions<o:p></o:p></b></div>
<div class="MsoNormal">
Preheat oven to 425 degrees. Rinse pork chops, pat dry, and season with salt and pepper.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In an oven-safe sauté pan, heat oil over medium-high heat until almost smoking. Reduce heat to medium. Place chops in the pan and cook for 4 minutes. Flip chops over and place pan in oven to bake for 8 – 10 minutes. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove from oven and let rest for 5 minutes. Top with your favorite apple sauce.<br />
<br />
<em>**My applesauce is pretty simple: chopped/peeled apples in a stock pot over medium-low heat, a cinnamon stick, half of a whole nutmeg, and time. Let simmer all day or until it breaks down to desired consistency.</em></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-35293437643767385342012-11-05T10:34:00.002-05:002012-11-05T10:34:31.377-05:00Roasted Fennel<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3eVix9iXBnXMB6iCDjWxsOVaMZQ9E1M4AiRMPhIh7vwo0UPa8pQdmwOcBROdSP6uwEyG_odjrTFu3h-_giWf9pjMK3oNAvjqiu_CJMjOS2Skyps_e_0aEVu9z-qPjZEWBAmr0FVWSzg/s1600/roasted+fennel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3eVix9iXBnXMB6iCDjWxsOVaMZQ9E1M4AiRMPhIh7vwo0UPa8pQdmwOcBROdSP6uwEyG_odjrTFu3h-_giWf9pjMK3oNAvjqiu_CJMjOS2Skyps_e_0aEVu9z-qPjZEWBAmr0FVWSzg/s640/roasted+fennel.JPG" width="640" /></a></div>
<i><br /></i><i>My husband comes from a large Italian family and has fond memories of the holidays with everyone gathered around the table for dinner. This dish reminds him of the dish his grandmother would make every Christmas.</i><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">1 fennel bulb – sliced<o:p></o:p></li>
<li class="MsoNormal">1 tablespoon fresh thyme<o:p></o:p></li>
<li class="MsoNormal">½ teaspoon garlic powder<o:p></o:p></li>
<li class="MsoNormal">1 teaspoon dill weed<o:p></o:p></li>
<li class="MsoNormal">¼ teaspoon salt<o:p></o:p></li>
<li class="MsoNormal">¼ teaspoon pepper<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Directions</b></div>
<div class="MsoNormal">
Preheat oven to 400 degrees. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To prepare the fennel - remove/cut the stalks and fronds from the fennel bulb. Set the bulb on its flat bottom, top side up, and cut in half. Cut each fennel half lengthwise to make quarters and then cut each quarter lengthwise into thin wedges. In a bowl, toss with oil and seasonings. Place on a lined baking sheet – spreading fennel evenly.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Roast for 1 hour – turning fennel over once, half-way through the roasting.<o:p></o:p></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-74732084985901907022012-10-29T10:46:00.000-04:002012-10-29T14:08:17.339-04:00Sautéed Shrimp and Spinach<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-nSI9QdDXtFnrzucwfofOHT1VBl-sw00DqLQzzJVFHCv6LOioxwF5mOezEBT38rbGbsSJ7lUw9UQnngOcjnVJ-LSCm-lyCO4cJ6E4qj7kQ-AwA1sn9GNJ3eZ1nnePqmXjajJykidodKQ/s1600/shrimp+and+spinach.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-nSI9QdDXtFnrzucwfofOHT1VBl-sw00DqLQzzJVFHCv6LOioxwF5mOezEBT38rbGbsSJ7lUw9UQnngOcjnVJ-LSCm-lyCO4cJ6E4qj7kQ-AwA1sn9GNJ3eZ1nnePqmXjajJykidodKQ/s640/shrimp+and+spinach.JPG" width="640" /></a></div>
<br />
<i>This was such a quick
and easy dinner – perfect for a week night. We were especially surprised how
filling this meal was for just a few simple ingredients.</i><br />
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2 tablespoons olive oil<o:p></o:p></li>
<li class="MsoNormal">½ yellow onion – diced <o:p></o:p></li>
<li class="MsoNormal">½ red pepper – diced<o:p></o:p></li>
<li class="MsoNormal">½ yellow pepper – diced<o:p></o:p></li>
<li class="MsoNormal">2 cloves garlic minced<o:p></o:p></li>
<li class="MsoNormal">½ teaspoon chili powder<o:p></o:p></li>
<li class="MsoNormal">½ lime – juiced<o:p></o:p></li>
<li class="MsoNormal">1 pound raw wild shrimp –
thawed, cleaned, and tails removed<o:p></o:p></li>
<li class="MsoNormal">1 – 6 oz. bag of baby
spinach<o:p></o:p></li>
<li class="MsoNormal">Salt and pepper to taste<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions<o:p></o:p></b></div>
<div class="MsoNormal">
In a large sauté pan, heat olive oil over medium heat. Add
onion, pepper, and sauté until tender –approximately 10 minutes. Add garlic,
lime juice, and chili powder and continue to cook for an additional 5 minutes.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add spinach and shrimp. Continue to cook for approximately 7-10
more minutes, using tongs to occasionally flip your ingredients over in the pan,
until spinach has wilted and shrimp is done to your liking.<o:p></o:p></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-49126807571262315922012-10-16T09:08:00.000-04:002012-10-29T11:02:24.007-04:00Spiced Pecans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimrWuwUy1XuwyyW-y-ItULka2VkSzh9DcuDeT9p0r0GD3e_O30VrZ0nmKKBu3raYgQHXCETEDG_Tljl1I0Zt0vjfmIWD5RfHTIO7ojvdD1-ULfQS9HLNnTiXuT8qf-Idz5722LF5splEQ/s1600/candied+spiced+pecans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimrWuwUy1XuwyyW-y-ItULka2VkSzh9DcuDeT9p0r0GD3e_O30VrZ0nmKKBu3raYgQHXCETEDG_Tljl1I0Zt0vjfmIWD5RfHTIO7ojvdD1-ULfQS9HLNnTiXuT8qf-Idz5722LF5splEQ/s640/candied+spiced+pecans.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<em>I made this snack for several parties during the holidays and they were a huge hit, with a strangely addictive sweet and spicy heat. Thanks to <a href="http://www.amazon.com/gp/product/0848732952/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0848732952&linkCode=as2&tag=easdaifre-20" target="_blank"><span style="color: #783f04;">Christmas Gifts from the Kitchen</span></a> for the recipe.<o:p></o:p></em></div>
<br />
<strong>Ingredients</strong><br />
<ul>
<li>1 pound bag of shelled pecan halves<o:p></o:p></li>
<li>2 teaspoons canola oil<o:p></o:p></li>
<li>5 tablespoons sugar<o:p></o:p></li>
<li>1 teaspoon salt<o:p></o:p></li>
<li>½ teaspoon ground cinnamon<o:p></o:p></li>
<li>¼ teaspoon ground cumin<o:p></o:p></li>
<li>¼ teaspoon ground allspice<o:p></o:p></li>
<li>¼ teaspoon cayenne pepper<o:p></o:p></li>
</ul>
<br />
<strong>Directions</strong><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Preheat oven to 350 degrees. Spread the pecans on a rimmed baking sheet and toast until lightly browned, for about 10 minutes. While baking, combine the dry ingredients in a small bowl.<o:p></o:p></div>
<br />
Remove pecans from the oven and transfer them to a large heavy-duty pot. Add the oil and heat at medium-high heat, stirring to coat the nuts well. Continue stirring and add a bit of the spice mixture at a time so all nuts are evenly coated. Once all spices are added, continue to stir for an additional 2 minutes until the sugar melts and the nuts caramelize. Then return the candied nuts to the baking sheet, spreading them evenly, and let them cool.<o:p></o:p>easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-70656351284669059782012-10-16T08:26:00.000-04:002012-11-30T07:42:12.443-05:00Hen-of-the-Woods<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXputQ3qbzrOp29KlXkUyUExeS7TFEgYGuOlkDSx1sa0y52Pykr2nbs3pSmzh2OqFThgoSvKxgTV2KwrNpD_GeceFZZXo_k3ZULuaqA4HBt2cniuJKdl4OSqzZcUhjjmvbl_hJP-MvcOQ/s1600/henofthewoods.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXputQ3qbzrOp29KlXkUyUExeS7TFEgYGuOlkDSx1sa0y52Pykr2nbs3pSmzh2OqFThgoSvKxgTV2KwrNpD_GeceFZZXo_k3ZULuaqA4HBt2cniuJKdl4OSqzZcUhjjmvbl_hJP-MvcOQ/s640/henofthewoods.JPG" width="640" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<em>I am fortunate enough to have a mushroom vendor at my local Farmers’ Market; Madura Farms offers many different varieties of gourmet mushrooms including Hen-of-the-Woods, aka maitake. Known for its medicinal qualities, this earthy mushroom just begs to be paired with a good steak.</em><o:p> </o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">1 pound hen-of-the-woods mushrooms<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">¼ cup olive oil<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">4 sprigs fresh thyme - chopped<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">1 sprig fresh rosemary – chopped<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">2 tablespoons homemade <a href="http://easydairyfree.blogspot.com/2012/11/homemade-broth-chickenturkey.html" target="_blank"><strong><span style="color: #274e13;">chicken stock<o:p></o:p></span></strong></a></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">Salt and pepper to taste<o:p></o:p></li>
</ul>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Directions</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
In a large sauté pan, heat olive oil over medium heat. Using a paring knife, remove the core of the stem on the underside of the mushroom. Then using your hands, gently break the mushroom into large pieces. Season with salt and pepper.<o:p> </o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Add the mushroom to the heated oil and cook for 3 minutes. When they turn a golden brown on the surface, flip over and heat for an additional 3 minutes. Add the herbs and chicken stock and baste the mushrooms for another minute. Remove to a plate with paper towels to drain, removing any excess oil and serve.<o:p></o:p></div>
<br />
<br />easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-83182292396489708262012-10-15T09:21:00.002-04:002012-10-29T11:02:48.130-04:00Meatloaf, Apple and Onion<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSuTG9OJw-Dpy23xaxI90WlpEhGKyQa5lsVnUost2EHLVI8GFx5lJ0e5jwEhlyscyxS-cHtdZ3QY8Kl-0bJ-K4aV6uK1h2n8sYMj9yMmOKidlYykquVVZ-rcOhBCRWY6vgLgnkAHi7Rgc/s1600/apple+meatloaf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSuTG9OJw-Dpy23xaxI90WlpEhGKyQa5lsVnUost2EHLVI8GFx5lJ0e5jwEhlyscyxS-cHtdZ3QY8Kl-0bJ-K4aV6uK1h2n8sYMj9yMmOKidlYykquVVZ-rcOhBCRWY6vgLgnkAHi7Rgc/s640/apple+meatloaf.JPG" width="640" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<i style="mso-bidi-font-style: normal;">Meatloaf is one of those universal comfort foods that take me back to cold weather, warm kitchens, and a homemade meal by Mom. But perhaps the way many of us grew up eating it wasn’t the healthiest with onion mix from a package, cheese, and loads of sugar-laden ketchup. In this version, the apple provides the much needed moisture. Paired with a little homemade ketchup for dipping kept this a true comfort food.</i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">1 yellow onion – chopped<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">1 red delicious apple – diced<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">1 golden delicious apple – diced<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">2 tablespoons olive oil<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">1 teaspoon garlic powder<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">1 teaspoon sea salt<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">1 teaspoon black pepper<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">1 teaspoon thyme<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">1 tablespoon worcestershire sauce*</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">3 pounds meatloaf mix (or 1 pound each ground beef, pork, veal)<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">2 eggs<o:p></o:p></li>
</ul>
<br />
<b style="mso-bidi-font-weight: normal;">Directions<o:p></o:p></b><br />
Preheat the oven to 350 degrees.<o:p></o:p><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
In a sauté pan over medium heat, cook the onion and apples in olive oil for about 10 minutes or until tender. Add the spices and Worcestershire sauce, combine well, and remove from the heat to cool.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
In a large mixing bowl, combine the meatloaf mix, eggs, and cooled sauté mixture. Be prepared to use your hands to get all of the ingredients to combine well. Transfer your contents to an oversized baking dish and form into a loaf shape. Bake at 350 degrees for one hour, or until the internal temperature of the meatloaf reaches 155 degrees.<o:p></o:p></div>
<br />
<br />
<em><span style="font-size: xx-small;">*Lea & Perrins® Worcestershire Sause is gluten free</span></em><br />
<a href="http://www.leaperrins.com/products/the-original-worcestershire-sauce/nutrition.aspx"><span style="color: #783f04; font-size: xx-small;"><em>http://www.leaperrins.com/products/the-original-worcestershire-sauce/nutrition.aspx</em></span></a>easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-33819525494236462062012-10-09T08:28:00.000-04:002012-10-29T11:02:59.086-04:00Banana Pancakes, Grain Free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbuzTHI4MjpDeiPxybGZI6dGQwjoq26bqt8TqCAsCUb1Ill_y_RU1DtFmz4KYGYYp67skOxjBhBuUkdHhnTV26YUlKrbomI3B8NvsVMEfmJl4_jR086LE5LI78s7kJbFA18paYbvM3vGQ/s1600/banana+pancakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbuzTHI4MjpDeiPxybGZI6dGQwjoq26bqt8TqCAsCUb1Ill_y_RU1DtFmz4KYGYYp67skOxjBhBuUkdHhnTV26YUlKrbomI3B8NvsVMEfmJl4_jR086LE5LI78s7kJbFA18paYbvM3vGQ/s640/banana+pancakes.JPG" width="640" /></a></div>
<br />
<em>My recent ventures onto the paleo diet have opened up a whole new world of cooking without dairy. This pancake makes for a hearty breakfast with no need for maple syrup – my favorite is to defrost a bag of organic berries for the topping. Thank you to <a href="http://www.marksdailyapple.com/almond-banana-pancakes/#axzz25uwHV4Ff" target="_blank"><span style="color: #783f04;">Mark’s Daily Apple</span></a> for the inspiration!<o:p></o:p></em><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p> </o:p><strong>Ingredients</strong></div>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 ripe bananas<o:p></o:p></div>
</li>
<li>1 egg<o:p></o:p></li>
<li>1 heaping tablespoon almond butter (feel free to substitute with your favorite nut butter)<o:p></o:p></li>
<li>1/8 teaspoon freshly grated nutmeg<o:p></o:p></li>
<li>1/4 teaspoon vanilla extract<o:p></o:p></li>
</ul>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<strong>Directions<o:p></o:p></strong></div>
Preheat oven to 170 degrees and place an oven safe plate inside. As you cook each pancake, transfer it to the plate to keep it warm.<o:p></o:p><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
In a mixing bowl, mash the bananas and combine the remaining ingredients – mix well. On a skillet heated to medium, lightly “butter” the griddle. Gently ladle the pancake batter onto the griddle. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set and then transfer to your warming plate in the oven.<o:p></o:p></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-3856238098106566952012-09-30T11:38:00.000-04:002012-11-30T07:43:10.624-05:00Kohlrabi Mash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUV_3OPmzZH6umZjC5eUk7B-VbZEANjQogo3KuQeaEOpXnhqwxjsZbBG7rcPX6LIlc2oI3jfoMNnPp9JWFJLowGRw26DQrM-M5Ep17nZwkx6qh7oCr134ZB_iGHp1tbsCngiU41wBsKGw/s1600/kholrabipuree.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUV_3OPmzZH6umZjC5eUk7B-VbZEANjQogo3KuQeaEOpXnhqwxjsZbBG7rcPX6LIlc2oI3jfoMNnPp9JWFJLowGRw26DQrM-M5Ep17nZwkx6qh7oCr134ZB_iGHp1tbsCngiU41wBsKGw/s640/kholrabipuree.JPG" width="640" /></a></div>
<br />
<em>Farmers’ Markets open up a wonderful opportunity to try new local ingredients; this year the kohlrabi was too tempting to resist. A member of the cabbage family, I discovered it makes a wonderful mash and prefer it to cauliflower as a potato alternative. My husband liked it because he thought it tasted a bit like broccoli. Thank you to <a href="http://www.farmgirlfare.com/2007/11/recipe-what-to-do-with-kohlrabi-puree.html" target="_blank"><span style="color: #783f04;">Farmgirl Fare Recipes</span></a> for the idea.<o:p></o:p></em><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">4 kohlrabi bulbs<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">2 tablespoons olive oil<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">1 large onion – chopped<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">3 cloves garlic – minced<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">4 ounces baby bella mushrooms – quartered<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">3 tablespoons <a href="http://easydairyfree.blogspot.com/2012/11/homemade-broth-chickenturkey.html" target="_blank"><span style="color: #274e13;"><strong>chicken stock<o:p></o:p></strong></span></a></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">Salt and pepper to taste<o:p></o:p></li>
</ul>
<br />
<b style="mso-bidi-font-weight: normal;">Directions<o:p></o:p></b><br />
Quarter and trim the kohlrabi bulbs, peeling away the skins like an apple, and chop like you would for a potato mash into even pieces. Bring a saucepan of lightly salted water to boil, add the kohlrabi. Reduce heat and simmer until tender, about 15 minutes.<o:p></o:p><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
While the kohlrabi is cooking, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, for another 1 to 2 minutes. Add the mushrooms, cover, and cook for an additional 5 minutes. And finally uncover, and cook, stirring until all the liquid has evaporated, for another 5 minutes.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Drain the kohlrabi, and place in either a heat safe bowl or food processor. Add the vegetable mixture and chicken stock and puree until smooth. Add salt and pepper to taste.<o:p></o:p></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-91825616199295868742012-09-09T09:07:00.000-04:002012-10-29T11:03:22.301-04:00Sautéed Brussels Sprouts with Pancetta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhU9UynqxGP6D6THYVM9XwhPTeY_STgzR1qBTBop6Zw0c8FAWyWqWYlXq6n49w06GlNvIUuQyXzvCPW1Ch8amwxuh-ID2FTsMF2-uYTpECjqu_vhdAxZO5QkuKlewUai6np7oEyyHyAlM/s1600/pancetta+brussle+sprouts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhU9UynqxGP6D6THYVM9XwhPTeY_STgzR1qBTBop6Zw0c8FAWyWqWYlXq6n49w06GlNvIUuQyXzvCPW1Ch8amwxuh-ID2FTsMF2-uYTpECjqu_vhdAxZO5QkuKlewUai6np7oEyyHyAlM/s640/pancetta+brussle+sprouts.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<i style="mso-bidi-font-style: normal;">I think Brussels sprouts
are one of those taboo items that follow us into adulthood. Even if we were
never subjected to them as kid, they carry a stigma that screams avoidance. But
in this day where bacon makes everything better, I hope you will give this savory
side dish a chance. (Even my husband asked for a second helping)<o:p></o:p></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">1 pound Brussels sprouts –
trimmed and halved<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">8 ounces pancetta – diced*<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">4 shallots - diced<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">Salt and pepper to taste</li>
</ul>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Directions</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Preheat the oven to 450 degrees.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
In an oven-safe, medium sauté pan, cook the pancetta over
medium heat for about 10 minutes until the bacon fat renders and it begins to
brown. Add the Brussels sprouts and cook for an additional 5 minutes. Add the shallot,
salt, pepper, toss to coat and place in the oven.<o:p> </o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Remember to wear oven mitts, and occasionally give your
mixture a stir while baking. Bake in the oven for approximately 30 minutes, or
until the Brussels sprouts are tender. </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<em><span style="font-size: xx-small;">*You can usually find 4 ounce packages of pre-diced at the
grocer.</span></em> <o:p></o:p></div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0tag:blogger.com,1999:blog-9161886704915705263.post-55743305810450540752012-08-19T11:02:00.000-04:002012-10-29T11:03:35.718-04:00Green Bean Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYcjQL4aZrGBnC6buWXxPPj64yCaDogmgi4WaqEMSHWnqpVTd3QVvjHSxFbbLlUp0STgS7PpW1RhgHxRCnQ5m_hDfuol86d7kFL46vVyKNoJMyIzf4WUwXxymkWSt31a0skmwU_c6x1I/s1600/greenbeansald.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYcjQL4aZrGBnC6buWXxPPj64yCaDogmgi4WaqEMSHWnqpVTd3QVvjHSxFbbLlUp0STgS7PpW1RhgHxRCnQ5m_hDfuol86d7kFL46vVyKNoJMyIzf4WUwXxymkWSt31a0skmwU_c6x1I/s640/greenbeansald.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<i style="mso-bidi-font-style: normal;">Green bean salads are a regular dish in our home - perfect for when they are in abundance in mid to late summer.<o:p></o:p></i></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">1 ½ pounds green beans – with ends trimmed<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">2 tablespoons olive oil<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">2 teaspoons white wine vinegar<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">2 teaspoons Dijon mustard<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">1 tablespoon fresh parsley<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Pinch of salt<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">2 hard-boiled eggs – finely chopped<o:p></o:p></li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b style="mso-bidi-font-weight: normal;">Directions<o:p></o:p></b></div>
<div class="separator" style="clear: both; text-align: left;">
Bring about one inch of water to a boil in a pot into that your steamer basket fits into. Put trimmed and cleaned green beans in the steamer basket, set over the boiling water, cover, and steam until tender, about 5 to 6 minutes (depending on how crisp or tender you like your green beans).<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Remove the pot from stove to the sink and immediately run under cold water, shocking the vegetables so they stop cooking. While your green beans cool, in a salad bowl mix the remaining ingredients. Drain any excess water from your cooled beans and toss them in the serving bowl with your egg dressing.<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
easydairyfreehttp://www.blogger.com/profile/01260138573738493219noreply@blogger.com0