tag:blogger.com,1999:blog-78955157403142776562024-02-20T14:07:24.056-05:00Cooking SoloStephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-7895515740314277656.post-51977293365667125552013-10-19T20:59:00.003-04:002013-10-19T20:59:52.418-04:00Chicken ToniteWhen in a pinch, my mother would often make a chicken and stuffing bake. She calls it "chicken tonite". It's super easy, quick and can somewhat be used as a thanksgiving dinner type of meal. I mean, you have your two most important ingredients: poultry and stuffing. That's the basic thanksgiving dinner right there. I always had this dish with rice and I think it's the best option. The dish is made with a cream of mushroom as a sauce and it's just delicious mixed in rice. Anyway, let me show you what I'm talking about.<br />
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<h4>
Ingredients:</h4>
<div>
<ul>
<li>4 chicken breasts</li>
<li>1 box of Stove Top stuffing</li>
<li>1 can of Campbell's cream of mushroom concentrate.</li>
<li>Some paprika</li>
<li>2 cups Instant rice</li>
<li>1 small onion</li>
</ul>
<div>
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<h4>
Directions:</h4>
<div>
Before you start, set your oven at 400F. Then, first prepare the stuffing as per the directions on the box. That's fairly easy. It's just a matter of bringing a small amount of water to a boil (I think 1/4 of a cup or something like that) and then just mixing in the stuffing, remove from heat and fluff with a fork. Then set that aside.</div>
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Mix the one can of cream of mushroom and one can of milk. (I mean fill the can of soup with milk.) Then mix them together over medium low heat. Just enough so that it's blended properly and there are no more blobs.<br />
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In a large Pyrex glass dish, put the chicken breasts on each side and the stuffing in the middle.<br />
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Pour the cream of mushroom over the chicken breasts, but not the stuffing. Then cover the dish with aluminum paper. Put it in the oven and set the timer for 20 minutes.<br />
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While the chicken is baking in the oven, get started on the rice. Finely chop the small onion.<br />
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In a large pot over medium heat, drop about 1 large tablespoon of margarine or butter and let it melt, then add the onions and cook them until they start to brown and are soft and translucent. Then add 4 cups of water and bring to a boil over high heat. When it's boiling, add the 2 cups of rice, lower the heat to let the water simmer, cover and let cook until the rice is fully cooked. You shouldn't have to drain any water and the rice will be cooked to perfection. Optionally, you can put a couple of bay leaves in there while it cooks to give it a bit of an aroma.<br />
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When the rice is cooked, set it aside in the mean time.<br />
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When the chicken has baked for 20 minutes, take it out and leave the oven on. Remove the aluminum paper and sprinkle paprika over the chicken. Then pop back in the over for another 10 minutes.<br />
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After those 10 extra minutes, take the dish out and the meal should be ready to serve.<br />
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<div>
Serve one breast with a scoop of stuffing with a side of rice, and pour some extra cream of mushroom from the dish over the chicken and rice. Now you're all set.</div>
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<div>
Enjoy!</div>
Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-43934779957320554372013-08-07T00:26:00.001-04:002013-08-07T00:26:08.889-04:00Falalalala-lalala-fel!Last week. Yes! LAST week. (Boy, I am running behind here.) I decided to make myself falafel pitas for lunch. I had a box of falafel mix that's been hanging around in my pantry since... Actually since I was in a relationship with my Middle-Eastern ex-girlfriend over three years ago! But, don't worry. The mix is sealed and it's basically dried up fava beans with some herbs and spices. That stuff lasts forever. Oh by the way, in case you never heard of falafels, like I just mentioned, they are made of squished fava beans, herbs and spices and are shaped into balls and deep fried in oil. Pretty much any shawarma shish-taouk or Lebanese restaurant serves them. Many people mistake them for meatballs. They are crispy on the outside and tender on the inside and are usually served with a sesame based sauce.<br />
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They're super easy to make, especially if you have a deep fryer. I didn't happen to have one so I had to deep fry them in a pot. But, it's just a powdered mix and all you have to do is add water and then bingo! Fry 'em up and eat 'em up. Here's how I did my pita sandwich.<br />
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<h4>
Ingredients:</h4>
<div>
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<div>
<ul>
<li>1 box falafel mix.</li>
<li>1 red onion, sliced</li>
<li>iceberg lettuce, chopped</li>
<li>hummus</li>
<li>tahini (fancy Arabic word for sesame butter)</li>
<li>pickled turnips (the fluorescent pink stuff)</li>
<li>pita bread</li>
<li>can of stuffed vine leaves aka. dolma.</li>
</ul>
<div>
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<h4>
Directions:</h4>
<div>
I already had some chopped up lettuce from doing Subway-style southwest steak n cheese fajita wraps, but if you don't, just take your head of iceberg lettuce, tear all the leaves off and clean them up in one of those salad spinners. Then chop the salad into long strips.</div>
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I also had sliced red onions already prepared, but as you can see from the picture of the ingredients, I cut the onion in half then simply sliced it.</div>
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<div>
The pickled turnips are already cut up. Oh and if you need to know where to find them in Montreal, in the west island, there's Marché Adonis. Downtown Montréal, there's Supermarché P.A. on Fort street between Maisonneuve and Sainte-Catherine. There's also another branch on Avenue du Parc somewhere south of Laurier if I remember.</div>
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<div>
Anyway, for the falafel mix it is dead simple. Just add water! Literally! Just read the instructions on the box. If you can make a box of Kraft Mac n Cheese, then you have all the experience you need! When you mix it up, start with a whisk. When it turns into a thick paste, use your hands. then shape them into ping-pong ball sized balls.</div>
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<div>
Then take a large pot and pour in enough grape seed or olive oil so that you have about a quarter inch thick at the bottom. Then heat it up on medium heat until it gets hot.</div>
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Add one falafel. If it boils, you know the oil reached the right frying temperature.<br />
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Then just add the rest and turn them around until every side is fried and crispy. The colour should turn a dark brown.<br />
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You can take one out and cut it to see if it's cooked. It should look something like this.</div>
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As you can see, I laid them out on a plate with a paper towel to absorb the excess oil and let them cool off a bit.</div>
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<span style="text-align: start;"><span style="font-size: x-small;">I know, I know... they look like horse poop.</span></span></div>
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Then all you have to do is assemble your sandwich, crack open that can of stuffed vine leaves and eat up! Also, a side tabouleh salad with that would also be a great addition.</div>
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To make the sandwich, just open up the pita bread, spread some hummus and a bit of tahini. (Watch out, that stuff has a strong taste. I don't recommend it if you're not used to it.) Then stuff some lettuce, onions, pickled turnips and add a couple of falafels in there. You can crush them a bit if you want a flatter sandwich of if you want to spread the falafels a bit more evenly. Wrap this sucker up in tin foil or wax paper and chow down!</div>
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Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-63029653663829203822013-07-01T01:26:00.004-04:002013-07-01T01:26:50.475-04:00Mujaddara!So guess what? I found a new job! I'm starting this week! I'm basically going to be the head software dude at a company in Griffintown, close to my university. I'm pretty excited! The problem is though, the office is surrounded with pretty expensive bistros and cafés and I have been without a revenue for a month, so money's a bit tight. It's going to be best if I prepare myself some food for my lunches this week and it'll give me a chance to show off my cooking skills to my new boss!<br />
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To save some money, I will be cooking something using what I already have in my stock of dried foods - lentils and beans and rice and stuff. Though I'm not as enthusiastic about eating such things as I would be for, say, a hamburger, it's still pretty tasty, easy, filling and healthy. So, this week I made mujaddara. It's a simple middle-eastern comfort food made of rice, lentils and caramelized onions. According to Wikipedia, the name actually means smallpox and that's because the lentils in the rice make it look like it has smallpox. Thought that may sound a bit gross that a meal is named after a disease, it's quite delicious and easy to make. Though it is mainly just rice and lentils cooked in broth with caramelized onions, I decided to make mine out of some whole grain basmati rice and green split peas so I could finish my stock of dried food and added spiced to mine to make it a bit more flavourful. So here's my version of the mujaddara.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WOjVBOR3jj7NySifLZJOiVjSCa0jjR-HtXVasGViLThJKaGuLv4mmLWJnZgvMMaZ2unMJg0w66dhZQ0ebSZUJoFsSsFycQ3eDsvJo-nz64Fnc2L7gs2SllPrDXkOnNvNRa0t6ff9Qu8/s1600/IMG_20130630_210121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WOjVBOR3jj7NySifLZJOiVjSCa0jjR-HtXVasGViLThJKaGuLv4mmLWJnZgvMMaZ2unMJg0w66dhZQ0ebSZUJoFsSsFycQ3eDsvJo-nz64Fnc2L7gs2SllPrDXkOnNvNRa0t6ff9Qu8/s400/IMG_20130630_210121.jpg" width="400" /></a></div>
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<h4>
Ingredients:</h4>
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<ul>
<li>1 1/2 cup of whole grain basmati rice</li>
<li>1 1/2 cup of dried split green peas</li>
<li>6 cups chicken broth (or water mixed with chicken broth mix)</li>
<li>1 small sweet onion</li>
<li>2 tbs grape seed oil</li>
<li>2 tbs cumin powder</li>
<li>2 tbs Bahraini allspice or other mid-eastern/Indian all-spice</li>
<li>2 tbs curry powder</li>
<li>2 tbs chili powder</li>
<li>Some Mediterranean yogourt as a garnish.</li>
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Directions:</h4>
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Depending on if you have a big enough stove you can caramelize the onions as you are cooking your rice and lentils. It was not my case however because I have a small 2 foot wide stove and only one large burner. I decided to start with the rice and lentils first and then cook the onions.</div>
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In a large pot, pour 6 cups of chicken stock and bring to a boil on high heat.</div>
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When the broth starts to boil heavily, add the lentils and turn down the heat to medium-low and let it simmer for about 15 minutes with the lid on.</div>
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When the time is up, add the rice and cover. Let it cook until the broth is absorbed and the rice is fully cooked and soft.</div>
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When the rice and lentils are close to done your pot should look like this. The rice should be just about ready and with a little bit of broth left.</div>
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At this point add all the spices and mix thoroughly. Then cover and let simmer until the broth is gone and everything is fully cooked.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpWsBZsmfRa95OxwclVeAxJhh_xfyWiSi_LIhyphenhyphen7b-BknuNhSXjgDPj4wgyoAXfbMtV1HAOJ4PKI9vm5cHVslkXfA16XeQZ70RjeSYQBtZIqGusV9ErhyeGnT3c1AzVkp2U-WifuyJM3o/s1600/IMG_20130630_221539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpWsBZsmfRa95OxwclVeAxJhh_xfyWiSi_LIhyphenhyphen7b-BknuNhSXjgDPj4wgyoAXfbMtV1HAOJ4PKI9vm5cHVslkXfA16XeQZ70RjeSYQBtZIqGusV9ErhyeGnT3c1AzVkp2U-WifuyJM3o/s400/IMG_20130630_221539.jpg" width="400" /></a></div>
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After that, remove from heat and transfer to a large bowl to cool down. Otherwise the rice and lentils will continue to cook with just the heat of the mix and the pot and everything will turn into mush. You want to avoid that.</div>
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Now, slice the onions in rings.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXw5j8QAenHVSPLXo8NQvaF7QlVdlDFr8VcXZxceFV6hN7i9nlPLrQO6EMVBbSuPQPl9u_x6N6RoymlZ-4U18o80DFL0Zc82AE1jcIUydpwWFcNjtaYaOSD1JcvynH3f8ahtWef8myo8M/s1600/IMG_20130630_222012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXw5j8QAenHVSPLXo8NQvaF7QlVdlDFr8VcXZxceFV6hN7i9nlPLrQO6EMVBbSuPQPl9u_x6N6RoymlZ-4U18o80DFL0Zc82AE1jcIUydpwWFcNjtaYaOSD1JcvynH3f8ahtWef8myo8M/s400/IMG_20130630_222012.jpg" width="400" /></a></div>
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Pour about 2 tbs of grape seed oil in a pan and heat it up on medium heat. Then add the onions.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim72FJ-jLm40k7ZtjqhPvGVadMK70xroL3G_hhVr1A3MwM7h0kajaoyEsVnDGgj_I_ScrUjAjuEy0mofdhzrPSyzYS3PbFlpMGHrFqoERc2Khe4eagb92oyFqYCnJZ0ZWfQal-EDGKVcQ/s1600/IMG_20130630_222346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim72FJ-jLm40k7ZtjqhPvGVadMK70xroL3G_hhVr1A3MwM7h0kajaoyEsVnDGgj_I_ScrUjAjuEy0mofdhzrPSyzYS3PbFlpMGHrFqoERc2Khe4eagb92oyFqYCnJZ0ZWfQal-EDGKVcQ/s400/IMG_20130630_222346.jpg" width="400" /></a></div>
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Cook them until they are caramelized. It's best to keep stirring them until they are nice and brown. You may add a pinch of salt to accelerate the process. Unfortunately, I wasn't paying too much attention and got mine burnt a bit. Shit happens.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbva-s9PDJgQJ8RD2z7C4LAsT_CWhHNyocGumwpZ8oCExTpcFXV8JnBpuXmY7DQvymtCeQpaCSFhXlnOCMNgFCVazjEMxdeeKqpCqScNr3A1vznPGWnQ84i0I5DMWvAA6z1F-3z8A3wwc/s1600/IMG_20130630_224317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbva-s9PDJgQJ8RD2z7C4LAsT_CWhHNyocGumwpZ8oCExTpcFXV8JnBpuXmY7DQvymtCeQpaCSFhXlnOCMNgFCVazjEMxdeeKqpCqScNr3A1vznPGWnQ84i0I5DMWvAA6z1F-3z8A3wwc/s400/IMG_20130630_224317.jpg" width="400" /></a></div>
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When they are cooked, transfer them to the rice and lentils and mix them through. Or you can just put them on top as a garnish. I mixed mine because I was going to use them for my lunches and it's all gonna get mixed up in my lunch box anyway.</div>
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Finally, just serve in a bowl with the onions as a garnish and a dollop of Mediterranean yogourt and enjoy! The yogourt really adds a nice touch and helps to calm down the spiciness a little bit. Delicious!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnZ7mYDa0xxTi6dS-7kybleDyj_d6qlj80gnjVljT81VqiWE-9HsNaYFTdUe8X1L6zkbEp13VPS_YPAPp7qkmHq7xqOKOMQC0bC-qGe57uorNdW3lqQIphLH6W97MCCcccjV7aOH5nSE/s1600/IMG_20130630_224802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnZ7mYDa0xxTi6dS-7kybleDyj_d6qlj80gnjVljT81VqiWE-9HsNaYFTdUe8X1L6zkbEp13VPS_YPAPp7qkmHq7xqOKOMQC0bC-qGe57uorNdW3lqQIphLH6W97MCCcccjV7aOH5nSE/s400/IMG_20130630_224802.jpg" width="300" /></a></div>
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<span style="font-size: x-small;">This is by far the best, most authentic yogourt you can buy in the grocery store.</span></div>
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Bon appétit!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7UPu59L5INRu0vMETRj_GqzGS2OQBCKG_NV8Tm3PiTosg9j6YEifJxvy6jGwk7nr4k7cKVjFOS4teuIm1Sa6wt37Fcb9bE-k8g_xtpFcv1HoGyTwPKxRSMOVxhM7URalJcJ7lE4AbikE/s1600/IMG_20130630_224700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7UPu59L5INRu0vMETRj_GqzGS2OQBCKG_NV8Tm3PiTosg9j6YEifJxvy6jGwk7nr4k7cKVjFOS4teuIm1Sa6wt37Fcb9bE-k8g_xtpFcv1HoGyTwPKxRSMOVxhM7URalJcJ7lE4AbikE/s400/IMG_20130630_224700.jpg" width="400" /></a></div>
Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-86467685017885881352013-06-22T01:42:00.003-04:002013-06-22T01:42:52.187-04:00"Oishī Nihon no karē" or The Tasty Japanese CurryOk, so you guys probably have figured it out by now that I love curry. Yes it's true. I love all kinds of Asian foods, but curries are some of my favourites. They are easy to make, flavourful and the mix of spices just smells so good; especially the Indian and Thai ones. Japanese curry though is a little different. I found that it's a little sweeter than Indian curry and either very mild or not even spicy at all. It's a little closer to Thai curry, but kind of in between with the Indian one. The flavour is pretty unique and I think it's a lot more accessible to people who are a bit fussy about foods that are too spicy or too aromatic. And its texture and consistency resembles a lot that of an ordinary beef stew.<br />
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I've never done Japanese curry before so this week I decided to make some for myself. I bought some potatoes, carrots and onions. I also thawed out some chicken breasts I had in the freezer. And I visited the Korean Japanese grocery store in NDG and bought myself a box of Japanese curry broth cubes. That, with a side of white rice and I was all set. Lemme show you how I did it and how it turned out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKYtcMgL2gcOz1vXK3FjuxSTdLSu5agRihqleAyfDJqAZhEw22sssw4p1HXITkbhTZ6haj3WND3Ndl46UPYi3ofg6Bg9X2P6ucTw-36iKqz98yRJHu0sYTJiKJxgc4X2VFdX0VVeeULs/s1600/IMG_20130618_202915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKYtcMgL2gcOz1vXK3FjuxSTdLSu5agRihqleAyfDJqAZhEw22sssw4p1HXITkbhTZ6haj3WND3Ndl46UPYi3ofg6Bg9X2P6ucTw-36iKqz98yRJHu0sYTJiKJxgc4X2VFdX0VVeeULs/s400/IMG_20130618_202915.jpg" width="400" /></a></div>
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<h4>
Ingredients:</h4>
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<div>
<ul>
<li>1 box of Japanese curry cubes</li>
<li>1 large regular onion (or half a sweet onion in my case)</li>
<li>2 big white potatoes</li>
<li>2-3 large carrots (or half a small bag of baby carrots)</li>
<li>2 chicken breasts</li>
<li>white rice (just regular rice, not necessarily the converted one - I just had that one on hand)</li>
<li>couple of tablespoons of grapeseed or vegetable oil (one that doesn't have a strong flavour)</li>
</ul>
<div>
<br /></div>
<h4>
Directions:</h4>
</div>
<div>
<br /></div>
<div>
First off, clean up your potatoes and cut 'em up into small cubes a little less than an inch in size.</div>
<div>
<br /></div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPgjLgODDOpjCBjiBjrrpP_JUQq_CaeUrLMHYP5f60d8FW4JFKdqSsDA9YaTTOrcAB_MRXUQXZp5ZjvQHYZ7A1kPybaq-LgF18YX_B8UV4B-WVUbjCRNvs148_8gTkf3F8h0CDivhXfFg/s1600/IMG_20130618_203724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPgjLgODDOpjCBjiBjrrpP_JUQq_CaeUrLMHYP5f60d8FW4JFKdqSsDA9YaTTOrcAB_MRXUQXZp5ZjvQHYZ7A1kPybaq-LgF18YX_B8UV4B-WVUbjCRNvs148_8gTkf3F8h0CDivhXfFg/s400/IMG_20130618_203724.jpg" width="400" /></a></div>
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Follow up with the carrots if you have the large carrots and do the same. I just cut my baby carrots since they're already clean.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSw_a_HJ-Exxsbww15OcKeo7ivn3VVkAOGXWf9uqRsg4rrOfdBQm9tWd59PP7pPv-CtJA3vB7LqhZd3gdCB-PlnM_ClfFT3_ax0zT9xFfU7bGvc3aWPbuU0HYe7JeEBzII-nu43PDnxnM/s1600/IMG_20130618_210330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSw_a_HJ-Exxsbww15OcKeo7ivn3VVkAOGXWf9uqRsg4rrOfdBQm9tWd59PP7pPv-CtJA3vB7LqhZd3gdCB-PlnM_ClfFT3_ax0zT9xFfU7bGvc3aWPbuU0HYe7JeEBzII-nu43PDnxnM/s400/IMG_20130618_210330.jpg" width="400" /></a></div>
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Then cut up the onion into big pieces. Don't mince it, we need to keep the pieces big so we can pick them up with the rest of the vegetables in the curry.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAS98ZZUzszJlu-W3w1eaOcIE20UFia6c_14hyphenhyphen-gPvfcWFEUSFW0bEgI2sTnjCdjyGOKEFR5913YXwG0jvDN3V8WnPZds6rQODKdLrmDsQl4Wij8BLF8rqLDQLBdK296mBjz-W4ENy-i4/s1600/IMG_20130618_205611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAS98ZZUzszJlu-W3w1eaOcIE20UFia6c_14hyphenhyphen-gPvfcWFEUSFW0bEgI2sTnjCdjyGOKEFR5913YXwG0jvDN3V8WnPZds6rQODKdLrmDsQl4Wij8BLF8rqLDQLBdK296mBjz-W4ENy-i4/s400/IMG_20130618_205611.jpg" width="400" /></a></div>
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Finally, cut up your chicken breasts into 1 inch cubes.<br />
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Now, it's cooking time. First off, add a couple of tablespoons of oil in a big pot, enough to cover the bottom, and turn the heat on medium. When it's getting hot, start frying the onions until they are caramelized and slightly brown.<br />
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<div class="separator" style="clear: both; text-align: center;">
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When that's done, put 'em aside somewhere. Then add some more oil and start cooking the chicken cubes. Just cook them enough so that you get two sides browned. You don't need to cook them thoroughly because we'll boil them in broth later on.<br />
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When the chicken is browned, add all the vegetables. Potatoes, carrots and caramelized onions. Then mix it all up real good.<br />
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<div class="separator" style="clear: both; text-align: center;">
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Then look at the curry sauce package and check how much water you're supposed to add. In my case, their recipe calls for 5 cups of water for the whole package. So add that and bring to a boil.<br />
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When it starts to boil, lower the heat and bring to a simmer and cover, leaving a gap to let some steam out.<br />
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<div class="separator" style="clear: both; text-align: center;">
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At that point, add the entire package of curry sauce cubes into the mix. The whole thing. Not just one half of the box, like my stupid self did.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwXL9oYTiLCUG619pmqt-pz_8KakrEtGjNHd5Z_CnfYtKTy9xQGAquDuEO19mP2n711GIT8OXmvjNEzTXYVvUSGWBifrgpmOfCirEh3XE_yd3ZR-H3w_an2FeqqARcj0d9wkIdxGUcws/s1600/IMG_20130618_220115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwXL9oYTiLCUG619pmqt-pz_8KakrEtGjNHd5Z_CnfYtKTy9xQGAquDuEO19mP2n711GIT8OXmvjNEzTXYVvUSGWBifrgpmOfCirEh3XE_yd3ZR-H3w_an2FeqqARcj0d9wkIdxGUcws/s320/IMG_20130618_220115.jpg" width="320" /></a></div>
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Mix it well until broken down and fully diluted, then cover again and let simmer for another 10-20 minutes, or until the vegetables are soft.<br />
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<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-small;">Yeah, see here? There should be two pieces like this in there.</span></div>
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The consistency of the sauce should be thick, like a stew. So, in case it's too watery, leave it on the heat to simmer, uncovered, and stir once in a while. The water should evaporate and the sauce should thicken to look like this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBAW8oihCpLSTl0oyVZqCes-yBBqcW6lm22n9DTmd6MyhhEA7YHiOfVmJvMNZGko-65NkAqhgXe8pZEi2XITnTnotLldHhKjkK_DUvEvggziMFXtG09iSprp9v8n-Tpr45knqhHm036M/s1600/IMG_20130618_225440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBAW8oihCpLSTl0oyVZqCes-yBBqcW6lm22n9DTmd6MyhhEA7YHiOfVmJvMNZGko-65NkAqhgXe8pZEi2XITnTnotLldHhKjkK_DUvEvggziMFXtG09iSprp9v8n-Tpr45knqhHm036M/s320/IMG_20130618_225440.jpg" width="320" /></a></div>
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When that's over, serve with a side of white rice and you've got yourself a nice, warm Japanese curry!<br />
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Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com7tag:blogger.com,1999:blog-7895515740314277656.post-31096822565617215802013-06-07T11:28:00.002-04:002013-06-07T11:28:55.563-04:00Marmite BurgersI've been eating my vegetarian couscous salad all week last week. I wasn't eating much to be honest. But this week, my body told me it needed something. I was craving some junk food. Badly. So I went to this place called <i>La Friterie</i> while I was in my home neighbourhood of Pointe-Aux-Trembles. It's a greasy spoon that sells burgers, hot dogs, fries and of course, poutine. They have been open for as long as I can remember. I went all out and got myself this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj467wEuNqoPAXWqcro7F5Hm6R0cilxstaDqgY6XVBPJVHQwMXxODf6pX8GIWygkQXqjQ8pxQ2VlVhTNvkzY2Os7lshmjSWAST_EhyBQz2Lx-2xUKkwHOD3AVvi5a4-G8y6ueS21aASm2s/s1600/IMG_20130603_191441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj467wEuNqoPAXWqcro7F5Hm6R0cilxstaDqgY6XVBPJVHQwMXxODf6pX8GIWygkQXqjQ8pxQ2VlVhTNvkzY2Os7lshmjSWAST_EhyBQz2Lx-2xUKkwHOD3AVvi5a4-G8y6ueS21aASm2s/s400/IMG_20130603_191441.jpg" width="400" /></a></div>
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Looks disgusting doesn't it? But, man oh man was it ever satisfying! Two hamburgers (with a slice of ham!), a small poutine and a root beer.<br />
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The next day, the craving wasn't gone. My body wanted more. MOAR! So I went and got some ground beef an some buns and made my own burgers. Except, mine are a little different and I added a little bit more stuff to the patties to make them more delicious like the left over green onions I bought last week for my salad. But, my secret ingredient, which should be in any burger meat, is <a href="http://www.marmiteshop.co.uk/" target="_blank">Marmite</a>. Or, you can use <a href="http://www.vegemite.com.au/Pages/default.aspx" target="_blank">Vegemite </a>as well if you're <a href="http://www.youtube.com/watch?v=XfR9iY5y94s" target="_blank">from the land down under</a>. Here's how I did my burgers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4sOkyIT7g8_IfEgWdb-G9o9YdLzofFZOmcM_KM1w1yA6wYJWVPNT6kEtB4nVfOfIWi_NorfH4KZo-8Gwn5mRy_7Dj1-fFFOuQIFnbmY5o8DYUzN9K5OSewclpW6CdgIbuXaJDubPGt1k/s1600/IMG_20130604_211115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4sOkyIT7g8_IfEgWdb-G9o9YdLzofFZOmcM_KM1w1yA6wYJWVPNT6kEtB4nVfOfIWi_NorfH4KZo-8Gwn5mRy_7Dj1-fFFOuQIFnbmY5o8DYUzN9K5OSewclpW6CdgIbuXaJDubPGt1k/s400/IMG_20130604_211115.jpg" width="400" /></a></div>
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<h4>
Ingredients:</h4>
<div>
<br /></div>
<div>
<ul>
<li>2 lbs or 1 kg of extra lean ground beef</li>
<li>1 egg</li>
<li>a couple of stalks of green onions</li>
<li>1/2 a cup of bread crumbs</li>
<li>2 tsp of Marmite or Vegemite</li>
<li>1 tbs Montreal Steak spices</li>
</ul>
<div>
<br /></div>
</div>
<h4>
Directions:</h4>
<div>
First things first, rinse and finely chop the green onions.</div>
<div>
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<div>
Next, in a large bowl, mix everything together as thoroughly as possible.</div>
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Take one handful at a time, make it into a ball about the size of a tennis ball, and flatten into patties and place on a grill. I don't have a barbecue so I used a grill I had that goes over a baking sheet.</div>
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Preheat the oven at 350 degrees Fahrenheit and cook the burgers for approximately 20 to 25 minutes. They should come out nice and juicy.</div>
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Finally, just go ahead and slap that meat between two buns, add whatever you want and you got yourself a nice juicy tasty burger. And it's guaranteed to be healthier than the junk I ate at <i>La Friterie</i>. In fact, I used whole grain hamburger buns, lettuce, tomato, processed cheese, ketchup, mustard, relish and a little bit of Sriracha for an extra POW! Mmmmmm! Delicious.</div>
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Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-30100717186354326482013-06-01T16:21:00.002-04:002013-06-01T16:21:17.373-04:00The Cool CousCous Salad.So, I just lost my job last week. (Boo!) Now, whenever I spend money on something, however important and necessary, I feel guilty for doing so. But, I still gotta feed myself. Thankfully, like the ant in the fable of the ant and the grasshopper, I had enough food stacked in my pantry to survive a nuclear winter. Especially beans. I have mung beans, fava beans, romano beans, lima beans, all dehydrated. I also have tons of rice, couscous, orzo, pasta, all sorts of dry goods, really. I also have frozen meats like bacon, pork chops, chicken breasts, and even one of my grandma's meat pie. I thought now is a good time as ever to put 'em to good use.<br />
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With the summer heat setting in (along with the humidity) I thought it'd be good to do something light and that you can eat cold. Meat was out of the question then. So, I settled on a bean and couscous salad using the romano beans. I had to plan ahead because those damn dehydrated beans take a whole 24h to re-hydrate! However, in the end I would have a nice filling meal with protein and vegetables and basically all that I need to survive! Here's how you can do it:<br />
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<h4>
Ingredients:</h4>
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<div>
<ul>
<li>2 tbs lemon juice</li>
<li>1 1/4 cup of chicken broth</li>
<li>1 cup of couscous, uncooked</li>
<li>3 tbs olive oil</li>
<li>1 tsp of red cooking wine</li>
<li>about 2 green onions</li>
<li>1/4 cup of chopped fresh cilantro</li>
<li>1 finely chopped red bell pepepr</li>
<li>1 cup of frozen corn</li>
<li>1/2 tsp cumin powder</li>
<li>1 cup of dehydrated romano beans</li>
<li>salt and pepper if you like</li>
</ul>
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Directions:</h4>
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First of all, make sure you prepare a day ahead if you are using dehydrated beans like me, because you have to soak the beans in water for a solid 24 hour for them to become soft and ready to cook. So start with that. Put the beans in a large bowl and cover with lots of water and leave it overnight and the day after. Really let them soak.</div>
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When you're ready to make your couscous, drain the beans, fill up a pot with water and bring it to a boil. Add the beans and cook until soft. Not mushy, just soft like beans right out of the can. My advice is to start this very early because it takes a heck of a long time to cook beans. While these cook, just do the rest of this recipe. Drain them in a colander when they're done and rinse in cold water.<br />
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Another thing is to set aside one cup of frozen corn kernels and let them thaw out. Unless they're from a can and ready to eat, then, whatevs.<br />
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In a pot, bring 1 1/4 cup of water to a boil and add the chicken broth powder as indicated on the container. Or bring 1 1/4 cup of actual chicken broth to a boil.</div>
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When it starts to boil, slowly add the couscous while stirring. Then immediately cover and take off the heat. Let the hot broth cook the couscous for 5 minutes.</div>
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After 5 minutes, uncover and fluff with a fork and transfer to a cool container, like an aluminum bowl.<br />
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While all this stuff is boiling you can start on the vegetables. First wash everything under cold running water. Then start chopping! I went by order of how much stuff sticks to the cutting board. First the pepper.<br />
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Then the green onions.<br />
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Then the cilantro. Make sure you chop that really fine so it mixes well with the couscous.<br />
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Set all of this aside and look at the awesome colours.<br />
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Now for the vinaigrette. In a large bowl, mix the oil, lemon juice and cumin and whisk it up.<br />
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Add the vegetables to the vinaigrette and mix it up real good so it covers everything. Then add the couscous and the beans when they're done cooking. Mix this all up together until it's even.<br />
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You can serve it right away or cool it in the fridge for a long time to serve later. It's a great cool refreshing little salad with everything you need. Vegetables, cereals, proteins, etc. And it makes a really big batch so you can have some for a long time! Perfect for a dude like me who just lost his job and needs to eat something light in the hot summer heat. I hope you enjoy!<br />
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Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-54636863977118458112013-05-14T23:53:00.000-04:002013-05-14T23:53:21.454-04:00The healthy fruity vegetarian sandwich.Last weekend I had two meaty dinners of epic deliciousness. First, my family celebrated mother's day on Saturday night with an amazing pulled pork dinner that my mother put together. And on Sunday, I went to Ottawa with one of my friends to attend the ComicCon that was happening there. For dinner, I decided to take him to Fatboys Southern Smokehouse. I discovered this place last year <a href="http://walkingsolomontreal.blogspot.ca/2012/07/canada-day-in-ottawa.html" target="_blank">on Canada day with my family</a>. And we stuffed ourselves with huge smoked ribs, more pulled pork and the most delicious fried chicken I have ever had in my life so far. After that, my digestive system decided to go into emergency digestion mode and I have been digesting all this meat for two days. Needless to say, when it was time to grab lunch on Monday, I opted for a light vegetarian meal.<div>
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A colleague of mine suggested that I try this place called <a href="https://www.facebook.com/FraisCafe" target="_blank">Frais Café</a>. It is located near my work on Beaver Hall just south of René Lévesque. It's a little sandwich, salad and soup shop; kind of like a fancy Cultures. They had a couple of vegetarian options and the one that got my attention was a pear and brie sandwich. I ordered that with a minestrone soup and it was delicious! Then I thought "hey! I can do that!" And so I did. That evening, I went grocery shopping and got my stuff together and made myself an amazing lunch. Let me show you what I did.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_C7qmbDKoXEljXgnvRSM_kYL2SCpXy2pAU2mmhJE-W6HLvgHHuOhIdLTnfIx-YyTj7RcnvdrhC6Hx9fsPkOH961PlbQlmy2kdgbwq2q1RHG7Uu4S-xdlAFXaaFflQ0IIV8VIClWJaGZ4/s1600/IMG_20130514_131355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_C7qmbDKoXEljXgnvRSM_kYL2SCpXy2pAU2mmhJE-W6HLvgHHuOhIdLTnfIx-YyTj7RcnvdrhC6Hx9fsPkOH961PlbQlmy2kdgbwq2q1RHG7Uu4S-xdlAFXaaFflQ0IIV8VIClWJaGZ4/s400/IMG_20130514_131355.jpg" width="400" /></a></div>
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<h4>
Ingredients:</h4>
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<div>
<ul>
<li>Raisins and nuts muesli bread from Moulin Rouge bakery</li>
<li>Arugula lettuce</li>
<li>Hummus (I got the roasted garlic one to add another dimension of flavour)</li>
<li>Pears</li>
<li>Brie cheese</li>
</ul>
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Directions:</h4>
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It's a sandwich. So, it's just a matter of putting all this stuff together between two slices of bread. You can do a PB&J sandwich? Then you can do this too.</div>
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First off, slice a pear into thin slices, making sure you remove the core.</div>
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Spread hummus on both slices of bread and add the pears.</div>
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Slice the Brie cheese lengthwise and add to the sandwich along with the Arugula lettuce and drizzle with a little bit of olive oil and balsamic vinegar.</div>
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Add some chips and some salted mixed nuts for a little extra protein and you got yourself a well balanced vegetarian sandwich meal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXVILbzGljC0LMh2xTWqd9pmBD5-IyvB6BQCC6EC5lSN1O34n_wBhbtDA8KnaEmf-cMVACE378xfziLKzLVr6WanxWt-Aq4Wl42UcvqQ8yEt2wyfYezUtTn4mbyvCu27IW30oSEZMNNw/s1600/IMG_20130514_132948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXVILbzGljC0LMh2xTWqd9pmBD5-IyvB6BQCC6EC5lSN1O34n_wBhbtDA8KnaEmf-cMVACE378xfziLKzLVr6WanxWt-Aq4Wl42UcvqQ8yEt2wyfYezUtTn4mbyvCu27IW30oSEZMNNw/s400/IMG_20130514_132948.jpg" width="400" /></a></div>
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This was absolutely delicious. Sweet and salty at the same time. I love it! And the key here is the bread. If you can't find this kind of bread, just get regular multi-grain bread. Don't use raisin bread like the Sun Maid one. This is too sweet and has cinnamon and stuff. If you can't have nuts, try something else for the protein like a bean salad or quinoa salad.</div>
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That's gonna be my lunch for the week!</div>
Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-9202451415837263762013-05-06T01:49:00.003-04:002013-05-06T01:49:54.073-04:00Quick Chicken Tikka MasalaRemember when I made that <a href="http://cookingsolomontreal.blogspot.ca/2013/03/vegetarian-lentil-curry.html" target="_blank">vegetarian lentil curry</a>? I made too much and ended up with some extra. I decided to freeze it for later. Well, I've been extra lazy these past couple of weeks, eating plain sandwiches for lunch and also a shit-ton of frozen leftover <a href="http://cookingsolomontreal.blogspot.ca/2013/04/chinese-fried-rice.html" target="_blank">Chinese fried rice</a>. So, I decided I was going to eat the curry now. Except, I realized I barely had enough to last me two days with a fresh batch of rice. So, in order to make at least 4 meals for the week, I decided I'd add some chicken. But, to accompany an Indian dish, I decided to spice it up in the same way. Which is why I made chicken tikka masala.<br />
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Tikka means chunks. Masala, I think, means spicy or is a name for a blend of spices. That's basically what this is. Chicken cut into chunks, marinated with a blend of spices. The recipe is basically like the c<a href="http://cookingsolomontreal.blogspot.ca/2013/01/shish-taouk-chicken-pita.html" target="_blank">hicken shish taouk</a> that I made a while back. You combine yogurt, spices, garlic, ginger, tomato paste and lemon juice to make the marinade, marinate the chicken for an hour (it's best if you can leave it over night) and then put it on skewers and cook in the over for about 25-30 min. Here is the recipe in more details.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbmHZvq44uqiVlgdLfVt80W-vKCqCoYuabp5ly188hgHfv8xIjShT0CZo_Jb6DFXHGNvagWrDhYvK2jKOs4eWVqElzwgiC4EmVBG05EFKDChcbdNAhMf3oZiGHPZO8bfasQNw3k-MSNV0/s1600/IMG_20130505_195225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbmHZvq44uqiVlgdLfVt80W-vKCqCoYuabp5ly188hgHfv8xIjShT0CZo_Jb6DFXHGNvagWrDhYvK2jKOs4eWVqElzwgiC4EmVBG05EFKDChcbdNAhMf3oZiGHPZO8bfasQNw3k-MSNV0/s400/IMG_20130505_195225.jpg" width="400" /></a></div>
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<h4>
Ingredients:</h4>
<div>
<br /></div>
<div>
<ul>
<li>1 cup plain yogurt. (I used 0% greek yogurt, but any kind of plain yogurt will work)</li>
<li>1/2 can of tomato paste</li>
<li>2 tbs ginger paste (I had ginger puree)</li>
<li>2 tbs garlic</li>
<li>1 tbs sage (I didn't have any coriander on hand, otherwise use 1 cup finely chopped coriander.)</li>
<li>3 tbs garam masala</li>
<li>1 tsp chili flakes</li>
<li>1/2 tsp paprika</li>
<li>1 tbs lemon juice</li>
<li>4 chicken breasts</li>
</ul>
<h4>
Directions:</h4>
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<div>
First, mix all the ingredients above (except the chicken) into a bowl and mix.</div>
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<i><span style="font-size: x-small;">I had slightly too much lemon juice in mine. I corrected it above in the ingredients.</span></i></div>
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Whisk all that up into a nice uniform mixture.</div>
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Cut your chicken breasts into cubes.</div>
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Dump the cubes into the marinade, cover with plastic cling wrap and refrigerate for an hour or a day, or whatever time you have available to do other stuff.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hnxSfJMTtKibSAUyy6o4fC0tZjZWa1J4JoLEeRo8CJRWDo3Mml6S0RvhZyiNkCZ4mj2Hs_e4uo7givM8AKBKTHc8eb-X2J_qhqgjwLWsbQXXdSi3bStrXj4Y2ueI4W3QIbv_zdQkwRc/s1600/IMG_20130505_202218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hnxSfJMTtKibSAUyy6o4fC0tZjZWa1J4JoLEeRo8CJRWDo3Mml6S0RvhZyiNkCZ4mj2Hs_e4uo7givM8AKBKTHc8eb-X2J_qhqgjwLWsbQXXdSi3bStrXj4Y2ueI4W3QIbv_zdQkwRc/s400/IMG_20130505_202218.jpg" width="400" /></a></div>
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While the chicken was marinating, I made some extra basmati rice. Pretty much the same way I made it in my <a href="http://cookingsolomontreal.blogspot.ca/2013/03/vegetarian-lentil-curry.html" target="_blank">vegetarian lentil curry post</a>. I added a few drops of rose water this time to make it a little perfumy. An hour later, I took out the chicken and skewered it, put it in a deep cooking dish and put it in the oven at 400 Fahrenheit, for about 30 mins, turning it over halfway at 15 minutes.</div>
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The chicken came out great! Along with the rice and lentil curry as a side dish, I'm going to be able to feed myself for another week with minimum effort! Yay!</div>
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Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-53084919481092701492013-04-10T23:41:00.000-04:002013-04-11T11:29:20.627-04:00Chinese Fried RiceThis week I felt like having some Asian food. I was kind of craving chicken fried rice. So I made some! Indeed, having some cooking skills has its perks. You feel like having Chinese take-out? You want some sandwich from a fast food chain? You miss your mom's home cooking? Just make your own!<br />
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Chinese fried rice is so easy to make too. As long as you have the right ingredients, sauces and and spices you're gonna be fine. In fact, I sorta did mine like whatever. Just threw in what I thought would be right and it turned out awesome! Even tastier than take-out! A word of warning though, I made a ton of it because I knew that this was all that I was going to eat for my lunches along with a couple of egg rolls. But if you want, you can reduce the recipe by half and serve it as a side dish to any meal you make. Here's how to do it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoMpIsEkF2KXwy3bjmmaM9bYBMmp9_5jJ6KAFEMoJnLGQzTNIwYkFq1yMLBg9gY7e0I-PeCFCpYRFHfuU1veItIWxpkUyrYeyFPJT0qDpEp06iem-9hjUBr31JaTCi-gK9z328H9eDwV4/s1600/CameraZOOM-20130408212741645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoMpIsEkF2KXwy3bjmmaM9bYBMmp9_5jJ6KAFEMoJnLGQzTNIwYkFq1yMLBg9gY7e0I-PeCFCpYRFHfuU1veItIWxpkUyrYeyFPJT0qDpEp06iem-9hjUBr31JaTCi-gK9z328H9eDwV4/s400/CameraZOOM-20130408212741645.jpg" width="400" /></a></div>
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<h4>
Ingredients:</h4>
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<ul>
<li>1 lb of chicken breasts</li>
<li>1 can 19 oz (540ml) of diced carrots and green peas</li>
<li>1/2 a pack of sliced mushrooms</li>
<li>2 tomatoes</li>
<li>1 small onion (I used half a large spanish onion)</li>
<li>3 stems of green onions</li>
<li>1 small red or green pepper (I had left over green peppers from last week's recipe)</li>
<li>2 eggs (heck, 3 would've been even better!)</li>
<li>Some oil for cooking</li>
<li>Sesame oil</li>
<li>1/2 cup Soy sauce</li>
<li>1 cup Hoisin sauce</li>
<li>2 cups of bean sprouts</li>
<li>1-2 tbs Chinese 5 spices to taste</li>
<li>2 cups Uncle Ben's converted rice</li>
<li>1 box of frozen egg rolls (you know, to accompany the rice)</li>
</ul>
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<h4>
Directions:</h4>
<div>
First off, just pop those egg rolls in the oven. Those things'll cook themselves. Put 'em on a baking sheet and stick 'em in there at 375 F. After the first 10 minutes, flip them over, then waint another 10 minutes. BAM! You got egg rolls.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpA3nSpSOIE4bDFRBg02cHxU3D_WwM6PTdhkujqS0g6JEl7agSlX6JSkxAkRjAKanb6IHXCJ9GX68Bgc0q2ymAU39HaxA_9UemPK2Qv3jF8z21cI1eUof9djJ18fuZ2SMzjEns8wJcMM/s1600/CameraZOOM-20130408213244029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpA3nSpSOIE4bDFRBg02cHxU3D_WwM6PTdhkujqS0g6JEl7agSlX6JSkxAkRjAKanb6IHXCJ9GX68Bgc0q2ymAU39HaxA_9UemPK2Qv3jF8z21cI1eUof9djJ18fuZ2SMzjEns8wJcMM/s400/CameraZOOM-20130408213244029.jpg" width="400" /></a></div>
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<i><span style="font-size: x-small;">And they even come with the plum sauce!</span></i></div>
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<div>
Also, you may want to cook the rice first since it needs to be cooked by itself before mixing it with anything else. So, go ahead and cook 2 cups of rice according to the instructions on the box. Usually it's about 2.5 cups of water for 1 cup of rice. First, get the water to a boil with some salt and a tablespoon of butter or margarine. Then add the rice and let it cook until it's just about done. Drain if you have to and set aside. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3CcMrFYm76zd4L2wrQ5WuFqelD9TJ9IX4KOCvrGNiWDzwt1leuR_wGQ8JvdzHYdTy3MHNx8ijjZlFI4gAPL9GVPy94V13Uyl-wr9u4oEgEbwfz37QI2i_JWXqbWYwT8H5kek3U-9etE/s1600/CameraZOOM-20130408220640018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3CcMrFYm76zd4L2wrQ5WuFqelD9TJ9IX4KOCvrGNiWDzwt1leuR_wGQ8JvdzHYdTy3MHNx8ijjZlFI4gAPL9GVPy94V13Uyl-wr9u4oEgEbwfz37QI2i_JWXqbWYwT8H5kek3U-9etE/s400/CameraZOOM-20130408220640018.jpg" width="400" /></a></div>
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<i><span style="font-size: x-small;">I cooked one cup at a time because I don't have very big pots.</span></i></div>
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<div>
While those egg rolls are a cookin' and that rice is boilin', let's get a choppin'! While you're doing all this, keep an eye on your egg rolls and your rice. Stir that rice from time to time to make sure it doesn't stick to the bottom. Let's get the onions out of the way first because onions are sons of bitches that make you cry... Stupid onions...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn3rO8DLBR-ZGRbvjBAGV-vodLC8nDprEoYNwX3sxC_5Hv-MI_YsEJw9LdJBIt6StCz8Q1_6eaZ2klWcw9QFRgX4sn9np_cERn0VPOLB1snGLGxW7MlhVtoBXiYrMFZpv7_9QpcAKrJZs/s1600/CameraZOOM-20130408214222233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn3rO8DLBR-ZGRbvjBAGV-vodLC8nDprEoYNwX3sxC_5Hv-MI_YsEJw9LdJBIt6StCz8Q1_6eaZ2klWcw9QFRgX4sn9np_cERn0VPOLB1snGLGxW7MlhVtoBXiYrMFZpv7_9QpcAKrJZs/s400/CameraZOOM-20130408214222233.jpg" width="400" /></a></div>
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<a href="http://youtu.be/ZGes7FDmHAM?t=52s" target="_blank"><i><span style="font-size: x-small;">I'm not crying...</span></i></a></div>
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<div>
Then we move on to those... fruits... Fruits? Bitch, please. Do you bite in a Tomato like you do in an apple? Does it even taste sweet? I don't care if technically it grew from a pollinated flower and has seeds. I'd barely even call it a freakin' vegetable. I mean that thing is all weird inside and gelatinous. Like some kind of larvae vegetable hybrid that never quite evolved to full maturity. Anyway, dice those things up.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJgW3RneWYPrMMLGxhuCc0N3M6xEnI-0BUH_xk5ERGxTKecW8PRe4I1WryApGUCkZH3DeI1jokYwSDdZo1BFp2xeHHFyLdMcWw_Zc4vEFIlakwhmdLtC68YQH3QtzeNal0lYznze5XXw/s1600/CameraZOOM-20130408214843216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJgW3RneWYPrMMLGxhuCc0N3M6xEnI-0BUH_xk5ERGxTKecW8PRe4I1WryApGUCkZH3DeI1jokYwSDdZo1BFp2xeHHFyLdMcWw_Zc4vEFIlakwhmdLtC68YQH3QtzeNal0lYznze5XXw/s400/CameraZOOM-20130408214843216.jpg" width="400" /></a></div>
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<div>
Same with the peppers. Chop them up finely.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBJDSAwj-1QEc58H1Ji0bZTwBxkHe90iSfZmnxRrzj3rQ1NjNzY34CrK1xO5rqSxnI-V87CXDx1yjgSj9mzzmuVsv0oHMTDVi1p4NnR9jxLbIMHBgCGefSIqjAUqbGlT6anx4_G9F-Fg/s1600/CameraZOOM-20130408215614458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBJDSAwj-1QEc58H1Ji0bZTwBxkHe90iSfZmnxRrzj3rQ1NjNzY34CrK1xO5rqSxnI-V87CXDx1yjgSj9mzzmuVsv0oHMTDVi1p4NnR9jxLbIMHBgCGefSIqjAUqbGlT6anx4_G9F-Fg/s400/CameraZOOM-20130408215614458.jpg" width="400" /></a></div>
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<div>
And the green onions.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnJusZF2e0P45FqPY_uTyozesHyw7yNPGcTriWkV7YngoS4Cs4LJvqcoWwuDnzCuQp_Ue1Q_WXAWv_FrFwr9G146CLoZhJ0A-mYoXTsU9flX-MeheIB_Kt-HbS-qNCzj-2nC-OTZWJTE/s1600/CameraZOOM-20130408220634261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnJusZF2e0P45FqPY_uTyozesHyw7yNPGcTriWkV7YngoS4Cs4LJvqcoWwuDnzCuQp_Ue1Q_WXAWv_FrFwr9G146CLoZhJ0A-mYoXTsU9flX-MeheIB_Kt-HbS-qNCzj-2nC-OTZWJTE/s400/CameraZOOM-20130408220634261.jpg" width="400" /></a></div>
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<div>
Finally, cut the chicken into small cubes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7RefNth9PZvop4Atg74MyMNIsoWcIHHu-4IaSHTKWjHWBkHlmAN8V4zpeyTq2fE7Fx1QirUzHmIYozRnxxVXDx1TGZIjxv6t1PA6iUkxQhz3AjDXM2omPkdYqNQ5MSGw2TzuhLpKGSw/s1600/CameraZOOM-20130408221646644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7RefNth9PZvop4Atg74MyMNIsoWcIHHu-4IaSHTKWjHWBkHlmAN8V4zpeyTq2fE7Fx1QirUzHmIYozRnxxVXDx1TGZIjxv6t1PA6iUkxQhz3AjDXM2omPkdYqNQ5MSGw2TzuhLpKGSw/s400/CameraZOOM-20130408221646644.jpg" width="400" /></a></div>
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<div>
Before we mix all those together in a big pot, lets cook those eggs first. In a bowl, crack open the eggs and add about 1 tsp of soy sauce and 1 tsp of sesame oil. Then whisk them up to mix them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0M-BxcO3TUOV5krRjk-GQ1K944_wGFpKbKJPhmn2l7RSHf6xsYB2FzM_LpHmEG47ZppIZOgrl8utejHj0KeRKBLt7LqDB-B0LK_8dyRV1jNhU3hR3BsIHImapM_a6MrQjjIBpP63V1E/s1600/CameraZOOM-20130408222215116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0M-BxcO3TUOV5krRjk-GQ1K944_wGFpKbKJPhmn2l7RSHf6xsYB2FzM_LpHmEG47ZppIZOgrl8utejHj0KeRKBLt7LqDB-B0LK_8dyRV1jNhU3hR3BsIHImapM_a6MrQjjIBpP63V1E/s400/CameraZOOM-20130408222215116.jpg" width="400" /></a></div>
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<div>
In a pan, put 1 tsp of regular oil (I use grapeseed oil), and heat up to medium-low. Cook the eggs so that they break up into small pieces. Chop them with your spatula. Then set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNerkAtvr5AUwPiU7weC4Wkv8zMZEoACp-dFFh5seaupp5hyphenhyphenQAGNlc8HtsBPZB4_FYoRx5hmd0iXynIFl0_dKjZAhjgmON9U2g2SW1RcrGUSQULyXa6XEsOGg6Ut4Uv7gH72_ktJc-Uc/s1600/CameraZOOM-20130408223637168.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNerkAtvr5AUwPiU7weC4Wkv8zMZEoACp-dFFh5seaupp5hyphenhyphenQAGNlc8HtsBPZB4_FYoRx5hmd0iXynIFl0_dKjZAhjgmON9U2g2SW1RcrGUSQULyXa6XEsOGg6Ut4Uv7gH72_ktJc-Uc/s400/CameraZOOM-20130408223637168.jpg" width="400" /></a></div>
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<div>
Now bring on the big pot and put it on medium heat. Add 1 tbs of oil and brown the onions. Then add the green onions and the chicken and cook the chicken thoroughly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhej2I75mYRXMvqxVA_sPbPLu-oTJA9PsuzXgIczT4BIur2Z5Lc8elXPcBYaf2JtTxMSwCwd_KbrL18o1uJYjTQG7uoeWPwlOP5SQGloa6eWj6ZSitDHHBKyf2q169eMhMtA2TNBf3PwAQ/s1600/CameraZOOM-20130408225051482.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhej2I75mYRXMvqxVA_sPbPLu-oTJA9PsuzXgIczT4BIur2Z5Lc8elXPcBYaf2JtTxMSwCwd_KbrL18o1uJYjTQG7uoeWPwlOP5SQGloa6eWj6ZSitDHHBKyf2q169eMhMtA2TNBf3PwAQ/s400/CameraZOOM-20130408225051482.jpg" width="400" /></a></div>
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<div>
When the chicken is cooked, incorporate the can of peas and carrots as well as the tomatoes. At this point add half of the Chinese 5 spices and Hoisin sauce and mix well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5UeyCvbAKAOOYA404QgM5eYRc3z5cNjlyC9vIF0VkndLru5kFZaqz6Ldy5UNdkx1Nq_XmS1bGkh64vO9vTIJKiqhSLkkt2d3Hhf9DPly6jsuIHwqjHdi131rjph90bz4uMAxMfm4lPw/s1600/CameraZOOM-20130408230050029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5UeyCvbAKAOOYA404QgM5eYRc3z5cNjlyC9vIF0VkndLru5kFZaqz6Ldy5UNdkx1Nq_XmS1bGkh64vO9vTIJKiqhSLkkt2d3Hhf9DPly6jsuIHwqjHdi131rjph90bz4uMAxMfm4lPw/s400/CameraZOOM-20130408230050029.jpg" width="400" /></a></div>
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<div>
Finally, add the bean sprouts and the mushrooms. Then add all the rice, the rest of the spices and Hoisin sauce, the soy sauce and the scrambled eggs. Mix it all up and let it cook until the mixture is hot. At this point, you can add more soy sauce, Hoisin sauce and a little more spices to taste.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPQ3Yq1FRlIDZnPsOhAYvenfpmpflhoxMJxZuwneqvmosngo0k-JZT7zb1Q6HhuZvcgSYFa0Tbj6ej6TEQoivn81pNgG5jqW33sNrwbjBzVb69nLau8HSMe0CjiP27Plrpxlrs0aOd74/s1600/CameraZOOM-20130408231315309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPQ3Yq1FRlIDZnPsOhAYvenfpmpflhoxMJxZuwneqvmosngo0k-JZT7zb1Q6HhuZvcgSYFa0Tbj6ej6TEQoivn81pNgG5jqW33sNrwbjBzVb69nLau8HSMe0CjiP27Plrpxlrs0aOd74/s400/CameraZOOM-20130408231315309.jpg" width="400" /></a></div>
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Done! Now serve. I hope you enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2cGP1cE_o0xzS1Ep854dCHeWGDLMeoF9xo8Op8d2a4o_NcY87ErlVls-LLBc5xOHqTYQzg7sl8zrfhLzMbFynV4zBkz1pIH3yPJhy_DkJ7yHYs1kP5MSO1a-reBka9NZlzSTjvBK0X0/s1600/CameraZOOM-20130408231509178.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2cGP1cE_o0xzS1Ep854dCHeWGDLMeoF9xo8Op8d2a4o_NcY87ErlVls-LLBc5xOHqTYQzg7sl8zrfhLzMbFynV4zBkz1pIH3yPJhy_DkJ7yHYs1kP5MSO1a-reBka9NZlzSTjvBK0X0/s400/CameraZOOM-20130408231509178.jpg" width="400" /></a></div>
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<i><span style="font-size: x-small;">Those chopsticks are just there for show by the way.</span></i></div>
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Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-55727607684043537262013-04-03T00:22:00.005-04:002013-04-03T00:23:11.526-04:00Flipping the bird to Subway, againJuly of last year I got really angry at a Subway employee for not knowing how to prepare a regular tuna salad. <a href="http://cookingsolomontreal.blogspot.ca/2012/07/the-f-u-subway-salad.html" target="_blank">So I ended up making my own</a>. I haven't been to a Subway in a long time. The truth is, I've eaten there so many times, simply because it was the only cheap "healthy" option around between that, Tim Horton's and McDonald's, that I simply got sick of it. The very smell of the place, you know that weird yeast-y baked bread smell and overripe veggies, now triggers a true feeling of disgust in me. But, sometimes I can't help but crave a god damn southwest steak n cheese sub. It's their sauce. It's so god damn delicious. Yet, I still didn't want to go to one of their franchise and smell that horrible smell. So, I decided to make my own god damn southwest steak n cheese sub and flipped the bird to Subway once more. And if you like that sandwich too, I'll show you how to make one at home.<br />
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<a href="http://25.media.tumblr.com/tumblr_lj6t7qtwk31qb41abo1_400.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="http://25.media.tumblr.com/tumblr_lj6t7qtwk31qb41abo1_400.gif" width="400" /></a></div>
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<i><span style="font-size: x-small;">Take <b>THAT</b>, Jared.</span></i></div>
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I went to the grocery store and got myself most of the same ingredients that they use at Subway. Bread, meat, cheese, veggies, sauce, etc. That's right, you can get the "same" spicy chipotle sauce at the grocery store. Ok, it's not quite the same. I think the subway one has more sugar in it. I'm pretty sure it tastes sweeter, which is probably why it's so god damn addictive.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNavCLm5qDt3bmgAPHZ1-KX3zR8MCiUxULeePLybWzfdYlPWVtYUJ9ogM3g3WEFsRqmR2M_oQbv-U_S5BJs6dy2mRQxZCyaB4fAaXuXQcdNNp4XP7wwuSsphw9Cb0w9hJnheyehOruyQ/s1600/CameraZOOM-20130401212913478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNavCLm5qDt3bmgAPHZ1-KX3zR8MCiUxULeePLybWzfdYlPWVtYUJ9ogM3g3WEFsRqmR2M_oQbv-U_S5BJs6dy2mRQxZCyaB4fAaXuXQcdNNp4XP7wwuSsphw9Cb0w9hJnheyehOruyQ/s400/CameraZOOM-20130401212913478.jpg" width="400" /></a></div>
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<h4>
Ingredients:</h4>
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<ul>
<li>Thin fondue beef slices</li>
<li>Sliced Swiss cheese</li>
<li>1 green pepper</li>
<li>A couple of ripe vine tomatoes</li>
<li>Red onions</li>
<li>Iceberg lettuce</li>
<li>Can of sliced black olives</li>
<li>Jar of sliced Jalapeno peppers</li>
<li>Jar of pickles</li>
<li>Herb & Parmesan sub bread</li>
<li>Bottle of spicy chipotle sauce</li>
</ul>
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<h4>
Directions:</h4>
<div>
First, take apart the lettuce. To do this, just turn it upside down and press down on the core so the leaves break off and you can pull it out. Then just split it in two, rinse the leaves and get rid of the water in a spinner. This is important because, often, some bugs and dirt can get stuck in the head of lettuce. You don't want to eat that. I found a couple of small little beetles in mine. Not to mention that this will rinse off any pesticides that might remain on the lettuce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhys_H2zS2UdvD4z5fYkbCbPknVbDZ7-IehgPPGwpysLXzdIsKZJFHonuRGEukhVuiS45FfH9yIAVmNcWk5UfRMJrCzT6t18LxicWSdGDnCzcCcKktWqh_QRXiuTdEBEYg9Vsmr0HmSjMM/s1600/CameraZOOM-20130401232704262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhys_H2zS2UdvD4z5fYkbCbPknVbDZ7-IehgPPGwpysLXzdIsKZJFHonuRGEukhVuiS45FfH9yIAVmNcWk5UfRMJrCzT6t18LxicWSdGDnCzcCcKktWqh_QRXiuTdEBEYg9Vsmr0HmSjMM/s400/CameraZOOM-20130401232704262.jpg" width="400" /></a></div>
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When it's dry enough, store it for later use. I put mine in a large ziplock and left it open to dry up a bit so there won't be too much moisture in there.</div>
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Next, just wash the tomatoes and green pepper, peel the onions and just slice everything up, just like at Subway's.</div>
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Now for the steak. The great thing about fondue steak is that it's about as thin as the one they put in the sandwiches at Subway. Also, even though it is sold frozen, you can cook it right away in seconds. I just cooked mine in a pan over a little less than medium heat with a little bit of Worcestershire sauce and Montréal steak spice. I cooked two packs of frozen beef in minutes and I had enough to last me the whole week for my lunches.</div>
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After I was done, I put this all away in the fridge in nice sealed plastic containers. The next morning, I prepared my lunch for work. I sliced one of the breads in half lengthwise and just stuffed it. And then, I covered that sandwich with some spicy southwest chipotle sauce!</div>
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That bread was way too small to contain so much awesomeness. Thankfully, I had extra super mega heavy duty aluminum foil to contain it. Any regular aluminum foil would've exploded like dynamite. I even put it in a Ziplock bag just in case. To that, I added a small bag of Mrs. Vickies kettle chips, some cheese, and a couple of snacks. And there, you had my <i>not </i>Subway sandwich lunch for the day. Just as tasty, probably healthier, a heck of a lot fresher and probably cheaper considering what I would pay to eat at Subway all week versus the amount I paid for the ingredients themselves. <i>And</i> I didn't have to go through smelling that godawful yeast and rotten veggies smell. Hooray for home-made lunches!</div>
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<i><span style="font-size: x-small;">This would've been a complete Subway meal had I</span></i></div>
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<i><span style="font-size: x-small;">baked some more double chocolate and walnut cookies!</span></i></div>
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Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-23738903672330253332013-03-27T00:40:00.000-04:002013-03-27T00:40:40.013-04:00Vegetarian Lentil CurryA couple of weeks ago <a href="http://walkingsolomontreal.blogspot.ca/2013/03/bail-out-saturday.html" target="_blank">I went to a vegan restaurant on Saint-Laurent called Aux Vivres</a>. (Among other places.) I had an amazing dinner there and after I stuffed my face I didn't feel bloated and heavy. It was great! And it got me thinking: maybe I should try to make something vegetarian sometimes to get a break from the meat. Maybe that would help me feel better. And if there's any culture in the world who knows how to cook good vegetarian food, it's the Indians and their multitude of spices and curries. So this weekend I decided to prepare a vegetarian lentil curry with basmati rice. I had a few hiccups while doing this recipe, such as the lentils becoming too soft and turning to mush, but I will still tell you how I did it and tell you afterwards how it can be improved after my experience.<br />
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On a side-note, a lot of people have told me about saffron and how it's so expensive for just a few strands and how hard it is to find. I really don't know what's the big deal. I have a huge container full of the stuff that I bought for $2.59 in a Lebanese grocery store. See? This is great in basmati rice and I always use it when I make some.<br />
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<h4>
Ingredients:</h4>
<div>
<ul>
<li>4 small ripe tomatoes</li>
<li>1 large regular onion, or 1/2 a Spanish onion</li>
<li>2 small sweet potatoes or regular potatoes</li>
<li>1 bag of frozen cauliflower, thawed.</li>
<li>2 cloves of garlic</li>
<li>1 tbsp grapeseed/olive/vegetable oil</li>
<li>2 tbsp curry paste (I used leftover Thai curry paste in a jar that I had)</li>
<li>1 tbsp curry powder</li>
<li>1 tbsp turmeric powder</li>
<li>1 tbsp cumin powder</li>
<li>1 tsp chili powder</li>
<li>1 tsp salt</li>
<li>1 tsp white sugar</li>
<li>1 tsp grated ginger</li>
<li>a pinch of safran</li>
<li>1 tbsp margarine</li>
<li>2 cups red lentils</li>
<li>4 cups of vegetable broth</li>
<li>2 cups basmati rice</li>
<li>6 cups of water</li>
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<h4>
Directions:</h4>
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First off, wash, peel and cut the potatoes into tiny cubes about 2 cm wide (~2/3 of an inch). They have to be small in order to cook faster.</div>
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Next, peel and chop the onion. Man up and stop crying, you wuss!</div>
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Next, mince the garlic.</div>
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Then cut the tomatoes in small quarters. Don't need to chop them up too small, we're going to put them in a food processor to turn them into a purée. Try to keep the juices in as much as possible.</div>
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<i><span style="font-size: x-small;">I got this for cheap at Walmart. It's small, but it does the job.</span></i></div>
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<div>
Before cooking the lentils, it is very important that you wash them in cold water and make sure to check for small stones. Wash the lentils in a large bowl by soaking them and whisking them with a whisk. When the water is all dirty, use a strainer to drain the water and start all over again and repeat until the water is clean. If you don't do that, your broth is going to turn all scummy and gross and it's going to taste bad.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZZIk-blVqklcfR3LK6SOb9_Cq7ylULiDi9kUESzIahUBhx6jIoHRas04b4Pf6xdboTomU2vHFqTGBT5NZOweYkCEp14KDw-YJyis7wAQ3GfAVDB9WJ1PEHcekSMpbjs2LV1Q-awbgBo/s1600/CameraZOOM-20130324195600775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZZIk-blVqklcfR3LK6SOb9_Cq7ylULiDi9kUESzIahUBhx6jIoHRas04b4Pf6xdboTomU2vHFqTGBT5NZOweYkCEp14KDw-YJyis7wAQ3GfAVDB9WJ1PEHcekSMpbjs2LV1Q-awbgBo/s400/CameraZOOM-20130324195600775.jpg" width="400" /></a></div>
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<span style="font-size: x-small;"><i>What you need to wash the lentils.</i></span></div>
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<span style="font-size: x-small;"><i>Keep them close for later when you need to drain the rice.</i></span></div>
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<div>
Now here's where I start cooking the lentils. This was my first mistake. I started cooking the lentils <i>before</i> I started on the vegetables. And when I was supposed to add the lentils to the curry, it was too late. They had been sitting in their hot broth for far too long and turned mushy. So from my experience, do this step later while your vegetables are cooking and add them when the lentils are almost done. To check if lentils are ready, you do like you do with rice: you taste them. If they are tender but still whole, they are ready to eat! So we want to cook them until they start getting soft, which isn't very long, trust me. It's just a few minutes. So if you want to do this right, you may skip ahead to the curry preparation part.</div>
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<div>
To cook the lentils, bring 4 cups of vegetable broth to a boil. The way I did it is I boiled 4 cups of water with 1 tbsp of margarine and added vegetable broth powder as instructed on the package.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLulagt2P9xs5Ix4hOwHF_9E23L4OGhabUDme8ZbLGWJqmSU9XScf3xHCdsqsRvJi8rjcyR_DM5PaUuWI7bJm14jgaXU-OHVUxLa5OfkgUuqaMzOS7fEnhPVuQ-Eo4moBNPKUF29yMv94/s1600/CameraZOOM-20130324200734757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLulagt2P9xs5Ix4hOwHF_9E23L4OGhabUDme8ZbLGWJqmSU9XScf3xHCdsqsRvJi8rjcyR_DM5PaUuWI7bJm14jgaXU-OHVUxLa5OfkgUuqaMzOS7fEnhPVuQ-Eo4moBNPKUF29yMv94/s400/CameraZOOM-20130324200734757.jpg" width="400" /></a></div>
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Once the broth is boiling, add the 2 cups of red lentils.<br />
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<div>
For the rice, bring 6 cups of water to a boil. Add 1 tbsp of margarine and a pinch of saffron and mix until margarine has all melted. Then add the rice and cook until the rice is tender, then drain and set aside.</div>
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<div>
To prepare the curry, first combine and mix the curry paste, curry powder, turmeric, cumin, chili, salt, sugar and grated ginger into a bowl until uniform an set aside.</div>
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In a large pot, heat up the oil on medium heat and brown the onions and the garlic until the onions start getting transparent.</div>
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<div>
Then add the mix of spices and toast the spices for about a minute. This will help bring out the flavours a lot more. Then add the tomato purée and mix well.</div>
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<div>
Bring to a simmer and then add to potatoes, mix and cover, stirring occasionally to make sure nothing sticks to the bottom. Let the potatoes cook until they start becoming tender, but are still a bit hard. (That's when you should start cooking the lentils.) Then add the cauliflower, mix, cover and let it cook until they start getting tender too.</div>
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<div>
When the lentils are just about done, transfer them with the vegetables, mix well and cover a little while longer. When the sweet potatoes, the cauliflower and the lentils are all tender, remove from the heat and let cool.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEifxfEMs771jnzulBoLyuyuoF1WB_i3tnAR786OjV_tgikMOkLfgNkXAOLQ6ZDRzG6XWpdgBWoOA4cxoCeK-k2lWznNHPbFg6ES0gsglzg3s71XHPP6RmIoINlHsxsTx3ejkyFBjspPs/s1600/CameraZOOM-20130324210618306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEifxfEMs771jnzulBoLyuyuoF1WB_i3tnAR786OjV_tgikMOkLfgNkXAOLQ6ZDRzG6XWpdgBWoOA4cxoCeK-k2lWznNHPbFg6ES0gsglzg3s71XHPP6RmIoINlHsxsTx3ejkyFBjspPs/s400/CameraZOOM-20130324210618306.jpg" width="400" /></a></div>
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<div>
Dinner is done and is ready to eat. Just scoop some basmati rice in a place and cover with the lentil curry and enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF68URa5_IQiK96-IIe6opSUY0OksDELk6L0E9fPLyxdBmfupOTBztk1WxvzTESda-yqapa1AuovPcld_LGvU617u8kw8nvXPLu4LlZetYMLeGH62LL8vioa8ODiTD8DNnzZmlntrt0u0/s1600/CameraZOOM-20130324211907800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF68URa5_IQiK96-IIe6opSUY0OksDELk6L0E9fPLyxdBmfupOTBztk1WxvzTESda-yqapa1AuovPcld_LGvU617u8kw8nvXPLu4LlZetYMLeGH62LL8vioa8ODiTD8DNnzZmlntrt0u0/s400/CameraZOOM-20130324211907800.jpg" width="400" /></a></div>
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Hopefully, if you follow my advice, yours should end up better than mine. It's a good think I documented this so that next time I want to do this recipe, I'll remind myself of the right way to do it!</div>
Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-84154003668466202592013-03-12T00:38:00.001-04:002013-03-12T00:38:29.849-04:00Chunky double chocolate cookiesThe other day, out of nowhere, my new neighbours gave me a giant piece of lemon pie that they made. It was absolutely delicious. Lemon pie is my favourite!!! They handed it to me in a plastic Tupperware container. But, I couldn't give them their container back empty! I <i>do</i> have manners, after all! So, I decided to make them some cookies and they were going to be in for a treat.<br />
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I think I may have made my best cookie recipe yet. Double motherfuckin' chocolate cookies with white chocolate chips and walnuts.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.metalsucks.net/wp-content/uploads/2012/12/james_brown-Clay_Keith.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.metalsucks.net/wp-content/uploads/2012/12/james_brown-Clay_Keith.jpg" width="235" /></a></div>
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<i><span style="font-size: x-small;">Good God! Hit me! I must be dreamin'!</span></i></div>
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<i><span style="font-size: x-small;">Double chocolate? HEEEY!!!</span></i></div>
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<span style="font-size: x-small; font-style: italic;">THAT SMELLS GOOD! </span><i><span style="font-size: x-small;"><span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 20px;">♪</span>NA na NA na NA na NA<span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 20px;">♪</span></span></i></div>
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I had a couple after they were done, and if awesome had a taste, that's what it would taste like. Jesus, Lord almighty! They are some fine cookies, I tell ya! But, instead of just bragging about how god damn delicious they are, how about you make a batch for yourself? Here's what you need.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_w_wXpZwnZqdYCKbm1AwahjzsXwLcqXdzoJSr-DMVSSTC7MhomkC9Hu4SVOua8hXCdEe1OIbLF-uPLNnQb8CG6ghAT5N01FWRbGnT49yUSRFTU00PO3LHFnqOeitzwEY5Jdho7H1Fxc/s1600/CameraZOOM-20130311204105185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_w_wXpZwnZqdYCKbm1AwahjzsXwLcqXdzoJSr-DMVSSTC7MhomkC9Hu4SVOua8hXCdEe1OIbLF-uPLNnQb8CG6ghAT5N01FWRbGnT49yUSRFTU00PO3LHFnqOeitzwEY5Jdho7H1Fxc/s400/CameraZOOM-20130311204105185.jpg" width="400" /></a></div>
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<h3>
Ingredients:</h3>
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<ul>
<li>2 cups of flour</li>
<li>3/4 cups of cocoa</li>
<li>1 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1 cup softened butter (just take 2 sticks, or half a pound and leave it out for a while)</li>
<li>2/3 cup white granulated sugar</li>
<li>2/3 cup brown sugar</li>
<li>1 tsp vanilla extract</li>
<li>2 eggs</li>
<li>1 cup of white chocolate chips</li>
<li>1 cup of crushed walnuts</li>
</ul>
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<h3>
Directions:</h3>
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<div>
First, set up the over at 350 degrees Fahrenheit. While it heats up, start mixing the ingredients.</div>
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In a medium bowl, first combine the dry ingredients such as the flour, cocoa, baking soda and salt. Just use a whisk and mix them all together and set aside.</div>
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In a larger bowl, combine the butter, sugar, brown sugar and vanilla extract together and start pounding them together until it starts to get smooth. I use a potato masher at first. Also, my brown sugar turned to super rock hard clumps, so I had to break it up.</div>
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When it's starting to mix pretty well into a soft paste, use an electric mixed and mix well until it becomes creamy.</div>
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Add one egg at a time and mix. It should get nice and soft.</div>
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When the eggs are mixed in, gradually pour the dry ingredients and mix until you get a thick doughy texture. If need be, use your hands and sort of knead the dough to get all the dry ingredients mixed well in there. In my case, they had a tendency to stay at the bottom and create a powdery layer. I had to mix them in by hand then use the electric mixed to thoroughly mix it all into the dough.</div>
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Finally, add your chocolate chips and your nuts and mix one last time to really get those chunky pieces all in that business.</div>
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You should end up with a really nice heavy chunky dough that's ready to bake! At that point it already smells super chocolatey and sweet! I couldn't wait to see what it tastes like once baked. I even ate a small chunk of raw dough and it was delicious! (Though not recommended due to the raw eggs in there. So, don't try this at home like me, folks!)</div>
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Get a baking sheet and grease it up slightly. Or use aluminum paper to cover it like I do so you don't have to wash it. I also used PAM for baking and spread it on there with a paper towel. Then make some small golf-ball sized balls of dough and flatten between your palms and put on the cookie sheet. When you have a batch ready, put it in the oven.</div>
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Let them bake for about 12 - 15 minutes or until they crack up at the top. Then take them out of the oven and set on a cooling rack for a couple minutes. Keep doing that with the rest of the dough until you're done.</div>
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<i><span style="font-size: x-small;">They were so delicious. I swear, if you haven't done them yet,</span></i></div>
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<i><span style="font-size: x-small;">you don't know what you're missing.</span></i></div>
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I poured myself a tall glass of milk and enjoyed a couple of those decadent cookies. It's a miracle I could stop myself from eating the whole batch!</div>
Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-81505718806083764222013-03-11T23:49:00.000-04:002013-03-11T23:49:12.664-04:00Another luxurious ramen bowlI'm at it again! Another ramen bowl. And every time I add more and more stuff. Eventually, I will make the perfect ramen dinner and then I will be complete and one with the universe! It's not my fault. I was hungry. I wanted a quick meal. And what's easier and faster to make than some motherfucking ramen? I mean, if it were any easier it would come pre-cooked and pre-chewed.<br />
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Anyway, I'm going to show you how I made this latest one. I promise it's a lot better than my last one and it looks even more amazing. So, let me get to it!<br />
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<h3>
Ingredients:</h3>
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<ul>
<li>1 pack of instant ramen. Preferably Sapporo Ichiban pork flavoured or Shio flavoured</li>
<li>1 egg</li>
<li>A small pack of thinly sliced frozen pork. (<a href="http://walkingsolomontreal.blogspot.ca/2012/11/ohaiou-gozaimasu-montreal.html" target="_blank">In my case it's that big ass bag of pork butt I bought at the Korean-Japanese grocery store.</a> Not the best cut of meat, I gotta say. I just thought it'd be funny since I could finally say that I was literally getting a piece of ass - for dinner.)</li>
<li>1/2 a cup of frozen corn</li>
<li>A few slices of <a href="http://en.wikipedia.org/wiki/Narutomaki" target="_blank">narutomaki</a>.</li>
<li>1 or 2 leaves of dried seaweed. (You know, the kind they use for sushi.)</li>
<li>1/2 cup of Kobe bbq sauce. (I usedthe PC brand Memories of Kobe.</li>
<li>1 tsp of sesame oil</li>
<li>sesame seeds</li>
<li>1 stalk of green onions, chopped. (I didn't have any here, but they're always nice to have on ramen)</li>
</ul>
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Directions:</h3>
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The first thing to do is to take out the frozen pork, grab as many pieces as you think you're gonna need and marinate them in the Kobe sauce for about an hour or two. Just grab some of that ass and put it in a ziplock, add the sauce and throw it in the fridge.</div>
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While that's marinating, prepare the narutomaki. I keep mine in the freezer, so I cut it up and let it thaw along with the corn while the meat marinates.</div>
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When the meat is ready, start by making yourself a hard-boiled egg. That should be simple enough. Just put an egg in a sauce pan and fill it with water until you have about an inch of water above the egg. Bring to a boil on high heat and when the water starts to really boil, turn off the heat and let the egg cook for 10 minutes exactly. After 10 minutes, empty the hot water from the saucepan and fill with cold water to cool down the egg a little. Then take it out, peel it and set aside.</div>
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Start cooking the meat. Put a skillet or a frying pan on medium heat and add a small teaspoon of sesame oil. Add the meat and cook it until it's done. It shouldn't take too long.</div>
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While it cooks, fill up a small sauce pan with about 2 cups of water and set to high. When the water starts boiling, add the ramen noodles and cook as directed on the package. When the noodles are almost done, add the corn and let it cook a little while longer. Then turn off the heat for the soup and check if the meat is done. If it's cooked, turn off the heat and start preparing your bowl of soup.</div>
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Once you transferred the ramen to a bowl, cut the hard-boiled egg in half and place it on the soup. Also put the narutomaki slices and the pork, then sprinkle with the sesame seeds and add the toasted seaweed for decoration. Add the chopped green onions before the sesame seeds if you have some.</div>
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And there you have it. A delicious bowl of awesome.</div>
Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-68886848158681501742013-03-06T00:44:00.001-05:002013-03-07T07:49:54.518-05:00Shake it baby!This week I was craving another one of my old favourites from my mom's home cooking. Breaded pork chops in Shake n Bake.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/POI5aMgxYFk?feature=player_embedded' frameborder='0'></iframe></div>
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<span style="font-size: x-small;"><i>Ok, it's chicken and not pork.</i></span></div>
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<span style="font-size: x-small;"><i>But their southern accent is simply adorable.</i></span></div>
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I don't know why, but I never really cook pork. Even though I love it. Especially breaded. My mom used to do breaded pork chops sometimes for dinner with Shake n Bake. As a side she would either make some quick Alfredo noodles or vegetables au gratin and mashed potatoes. Since I don't eat enough vegetables, I decided to do the latter.<br />
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This is a pretty simple meal to make, but it takes a long time to prepare of you don't have proper tools. For example, I have a small kitchen with small pots. So, I had to cook my vegetables and potatoes in two batches because I could only fit half of them at a time. Also, if you want to save time, buy the frozen vegetables California mix which has cauliflower, broccoli and carrots. You can also use instant mashed potatoes, but I always prefer the real thing. (Instant mashed potatoes feel like it sticks in my guts like plaster.) This is also a great complete dinner if you want to feel a family and a couple of guests. You should have enough food for everyone.<br />
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So here's how I did it.<br />
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Ingredients:</h3>
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<ul>
<li>1 kg (~2.lbs) of pork chops</li>
<li>1 envelope of Shake n Bake mix for pork</li>
<li>1 bag of California mix frozen vegetables</li>
<li>1 envelope of Bechamel sauce mix</li>
<li>2 cups of milk</li>
<li>1 tsp nutmeg</li>
<li>1 bag of shredded cheddar and mozzarella cheese</li>
<li>4 potatoes</li>
<li>2 tbsp of butter</li>
<li>1 tsp onion powder</li>
<li>salt + pepper</li>
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Directions:</h3>
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The first thing I always start with is to wash and prepare the vegetables. In this case, I just need to wash the potatoes.</div>
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<i><span style="font-size: x-small;">Of course, I wouldn't be able to do it without good ol' Spudmeister here.</span></i></div>
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Then peel and cut them into large cubes. This will make them easier to boil.</div>
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Put the diced potatoes in a large pot and fill with water until you get about an inch of water above the potatoes. Turn on the heat to high and boil them until they start to become soft.</div>
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On the side, steam your veggies until half cooked. They should still be a little hard when you poke them with a fork when they're done.</div>
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When your potatoes are done, drain the water and set them aside in a large bowl. Add the butter, onion powder and salt and pepper to taste. Then start mashing!</div>
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For the vegetables, put them in a Corningware or glass baking dish.</div>
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Now make that Bechamel sauce as indicated on the envelope. All you should have to do is heat up the milk in a saucepan and add the mix and whisk it until it becomes thick and creamy.</div>
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When the sauce is ready, pour it on the veggies. Add nutmeg, salt and pepper and mix.</div>
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Finally, cover the whole thing with the cheese.</div>
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Heat up your oven at 350 degrees Fahrenheit and stick it in there and let it bake until the cheese starts to turn golden on the top. Then take it out and set aside to cool down a bit.</div>
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Now for the pork. Cover a large metal baking sheet with aluminum paper and grease it up a little with some cooking spray or a bit of oil, margarine or butter. Next, open up that package of pork and sort of clean up the pork chop with some cold water. To do this, don't rinse the meat under the water. Instead, simply pass your hand in running water and wipe it all over the meat. This should remove any pieces of bone stuck on the meat and also help the Shake n Bake stick better.</div>
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Pour the breading mix in one of those little plastic bags it comes in, then put a pork chop in there and shake.</div>
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<span style="text-align: start;"><span style="font-size: x-small;"><i>Champion Jack Dupree says "Shake baby shake!"</i></span></span></div>
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Do this for every pork chop and you should have just enough for 6 chops or about 1kg or 2lbs. Then lay those chops on the baking sheet and bake at 400 degrees Fahrenheit for exactly 20 minutes.</div>
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When the timer's up, take them out and let them cool down a bit and you should be ready to serve.</div>
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Since I make that food for my lunches at work, I managed to take a picture of my lunch in all it's glory in the fanciest workplace china money can buy!</div>
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<i><span style="font-size: x-small;">My coworkers are so jealous of my food.</span></i></div>
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<i><span style="font-size: x-small;">They see me eatin', they hatin'.</span></i></div>
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<div>
This made quite a hearty meal, and it made a lot of food too! I should have enough to last me all week and then some. I'll probably have to invite a friend over for dinner to be able to get rid of it all. Who's hungry?<br />
<br />
When I made this I was so out of it. I was very distraught and so many things went wrong. First, when I was making the Béchamel sauce, I wasn't paying attention and the milk burnt at the bottom of the saucepan. It took me forever to scrub that out later. Then, when I was putting all the ingredients in the dish, I put the cheese over before adding the spices. So I had to remove all the cheese which, by the time I realize my mistake, had started to melt over the hot vegetables and sauce. And when I finally added the spices, I unscrewed the cap on the nutmeg container instead of just lifting the little plastic flap to use it as a shaker and when I turned it over, almost half the nutmeg fell in the vegetables. I had to scoop it all out and there was still a lot left. So, it ended up tasting a bit more nutmeggish than anticipated. It was still good though. The rest turned out fine. I mean, it's pretty hard to screw up mashed potatoes or shaking meat in a bag. This just goes to show that things don't always go well when I cook. In fact I can be a little clumsy. I also have a hard time doing multiple things at the same time. Anyway, I'm really glad this is over with and that I finally have food for my lunches!</div>
Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-58199261012680733252013-02-25T23:41:00.000-05:002013-02-25T23:41:32.085-05:00Mama's home made BBQ chickenHello dear readers! You know, whenever I make a chicken recipe I always just cook some chicken breasts and that's it. I never actually cooked a whole chicken. The reason behind it is that I thought it might be too messy and it would be too much of a chore to disinfect the entire kitchen after I'm done, you know, to prevent salmonella from getting all over the place, take over then kick me out of my apartment. (Salmonella is such a scumbag.) Yet, I felt like I would never be an accomplished cook if I never actually cooked an entire chicken. Where would I start? So, I did what every young bachelor male does in a case like this and I called my mom to get her advice.<br />
<br />
My mother is the best cook I know. Yeah, okay, everybody says that about their mom. But, they haven't tasted <i>my</i> mom's food, that's why. 'Cause then, they would see how much <i>my </i>mom's food is <i>so </i>much better. My mother has always been a good cook. She was a hard worker (and still is - too much for her own good actually) and all while working all day long and taking care of my sister and I in the evenings and weekends, she had to come up with some quick, easy and delicious meals. Most of the time, she would do what I do right now and make a huge meal in the weekend and we would have that for dinner all week. My dad wasn't much of a cook. He would sometime make dinner when she was too busy, but it never turned out as good. (Sorry dad.) But in his defence he does help a lot around the kitchen though. And his mashed potatoes are the best. He's also a terrific baker and his desserts are awesome.<br />
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One thing that has always stuck around in my memories of living at home is how every Sunday - EVERY Sunday - my mom would make chicken. I remember at some point even getting sick of having chicken every Sunday. It was good! But, at some point I couldn't have it anymore. Well, I'll tell you what, ever since I left the family nest, I have never missed her chicken so much in my life. Nowadays, whenever she invites me for dinner on Sunday to have some chicken, even though I have chores and things to do in preparation for the upcoming week, I can't help it and I just drop everything to go have dinner at home.<br />
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You know, living solo and having to take care of myself and cook for myself made me realize not only how good I had it at home, but also how hard my parents have worked to take care of my sister and I and make sure that we were well fed. I wasn't always an angel and I know at times I was a little prick who took their hard work for granted. But, since I left home I fully realized how amazing my parents have been and I can't find any words to express all the gratitude I have for what they have done. I love them so, so much.<br />
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Anyway, enough with the memories and emotions. The reason I'm writing this post is because my mom gave me her roasted BBQ chicken recipe, and I'm about to share it with you, you lucky sons of bitches! You're going to see that it's pretty easy and if you do it, you'll see how amazingly delicious it is. So here we go.<br />
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<h3>
Ingredients:</h3>
<div>
<ul>
<li>1 large chicken (with some of the fat trimmed off)</li>
<li>kosher salt</li>
<li>1 large or 2 small garlic cloves</li>
<li>St-Hubert BBQ seasoning (probably only found in Quebec. St-Hubert is a chicken rotisserie chain. Kind of like Swiss Chalet, but a thousand times better.)</li>
<li>Montreal Chicken seasoning</li>
<li>PiriPiri seasoning</li>
<li>Onion powder</li>
<li>Sage</li>
<li>Savory</li>
<li>Salt + pepper</li>
<li>Olive oil</li>
<li>Bovril chicken stock concertrate</li>
<li>Some water</li>
<li>1 bag of mixed baby potatoes, cut in half</li>
<ul>
<li>or 4-6 yellow potatoes, quartered</li>
</ul>
<li>1 large sweet potato, cubed</li>
<li>1 small bag of baby carrots</li>
<li>A bit of thick cotton string.</li>
<li>1 can of St-Hubert BBQ sauce. Only in Quebec. I swear it's the best sauce ever. I could drink a glass full if it wasn't so bad for my health.</li>
</ul>
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<h3>
Directions:</h3>
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First, take care of the potatoes. Clean up the sweet potato with a brush under cold water, peel it and and cut it into large cubes.</div>
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Then quickly rinse the small baby potatoes in cold water, cut out any roots that may have grown and cut the potatoes in half.</div>
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Then open up the bag of baby carrots and add them to the mix.<br />
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Drizzle some olive oil on top of the vegetables, and sprinkle some sage, savory, onion powder, salt and pepper. Enough so that when you mix the vegetables they will all get covered by the oil and the herbs. Then set aside.</div>
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Peel the garlic cloves and set them aside.</div>
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Now for the messy part. First, preheat your over at 350F. Then, put the chicken on a large cutting board and with the help of a knife, remove any excess fat. Mostly around the legs and the butt of the chicken. Then, inside the chicken, sprinkle about a teaspoon of kosher salt and make sure it covers the entire interior of the chicken. You may want to roll the chicken so the salt goes all over the place and sticks all over the inside. Then, put the chicken on its back and add the cloves of garlic inside.</div>
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<div>
Now, transfer the chicken into the roasting pan. Sprinkle the St-Hubert BBQ seasoning, the Montreal chicken seasoning and the Piripiri seasoning on the chicken. If there are any spots without spices, just put some in your hands and rub it where you need to. Rub the entire surface of the chicken with enough seasoning so that the chicken is red. Then tie the legs together with the string.</div>
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Now, add the vegetables in the roasting pan all around the chicken. Drizzle a little bit of the chicken stock concentrate on the vegetables. Not a lot! Just dizzle a few drops all round. Maybe about a teaspoon or two. Then add a little bit of water over the vegetables, just enough so that the bottom of the pan is covered. Probably no more than a cup.</div>
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Pop this bird in the oven, set the timer for 2 hours, and wait. After 2 hours, it should be done. The vegetables should be just a little tender. If you think it needs more cooking, add it for another 30 min. But, keep an eye on it. You don't want it to get dry. Mine was perfect and super juicy after 2 hours.</div>
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Look at that delicious white meat! It was soooo juicy and tender. And the spices on the skin made this really tasty and flavourful crust. Oh man! I was preparing my lunch for the next day and I could barely restrain myself from eating the whole thing because of how delicious it was.</div>
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I felt more accomplished as a cook now that I have cooked my first whole chicken. The next step will be to take the carcass when I'm done with it and make some soup! Maybe this weekend? Find out soon!</div>
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Thanks for the recipe, mom! I love you.</div>
Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com1tag:blogger.com,1999:blog-7895515740314277656.post-58812470259341360172013-01-31T19:54:00.002-05:002013-02-25T23:04:34.798-05:00The Italian SubThis week I didn't know what to make for my lunches. I lost my appetite a bit over some stress lately and I just didn't feel like making anything, I was grocery shopping just to pick up the basic things - milk, orange juice, cereal, eggs, etc. Then, while walking by the meat section, I saw a freezer full of meat sliced especially for Chinese fondue and I thought "Hmm, that would be good in a sandwich." Then it hit me. It's almost exactly the same as what they use in Italian subs at some of the greasy spoons around town such as <a href="http://www.georgeleroi.com/" target="_blank">George le Roi du Sous-Marin</a> (which means George the king of the sub in case you didn't notice). The thought of those deliciously oily savoury meaty sandwiches had me convinced, I was eating Italian subs for my lunches this week. Also, they're simple and super easy to make when you don't really feel like cooking much. So here's what you need.<br />
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<h4>
Ingredients:</h4>
<ul>
<li>Submarine sandwich bread</li>
<li>Chinese fondue style thin beef slices</li>
<li>Genoa salami</li>
<li>Mozarella cheese slices</li>
<li>1 green bell pepper</li>
<li>1/2 large sweet or spanish onion</li>
<li>chopped lettuce (preferably iceberg, but I had romaine. Whatever!)</li>
<li>olive oil</li>
<li>Italian herbs</li>
</ul>
<div>
If you want you can add some sliced tomatoes and mushrooms in there as well, especially if <i>SOME</i> of you <i>HATE</i> peppers. <span style="background-color: #f9f9f9; font-family: sans-serif; font-size: 12.727272033691406px; line-height: 19.190340042114258px;">(^_-)-☆</span> Also, spicy marinated eggplants are delicious in there. But, I wanted to keep it simple. Besides, in my personal opinion, the tomatoes and marinated eggplants make the bread all wet and soggy and that grosses me out. Wet bread? Pfft! Get outta here!<br />
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<h4>
Directions:</h4>
<div>
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First, you have to cut your vegetables. Don't chop them finely or in cubes because they will be falling out of your sandwiches and get all over the place. Slice them in long strips instead. If using tomatoes, slice them and cut the slices in half.</div>
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Dang! Had I bought tomatoes, I could've done the Italian flag!</div>
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The next step is to fry those veggies in oil and make sure they get all soft and caramelized. Heat a large pan on medium-low heat and add about a tablespoon of olive oil. Then throw in the green peppers and fry until soft, then set aside.</div>
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Repeat the process with the onions until they become golden and transparent.</div>
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Next comes the meat. Before you cook it, I just want to warn you that because the slices are very thin, they cook very VERY quickly. So, keep the pan on medium-low heat and lay the slices down in the pan and flip them as soon as one side is cooked and put aside.</div>
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Do the same for the Genoa salami, but here's another warning. Because salami is very fat, your pan might smoke a bit. Be sure your fan is turned on above your stove. If you don't have one, open a window and blow the smoke out with a fan or something.</div>
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Once everything is cooked you should have a nice plate with all the necessary ingredients to make your sandwiches.</div>
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Now, preheat your over to 350 degrees Fahrenheit. If you have a small toaster over, use that. It's even better! In the meantime, prepare yourself a sandwich with the slices of beef, salami, onions and peppers. (And tomatoes if you're using them.) Sprinkle some Italian herbs on top and add some cheese. Don't put the lettuce yet.</div>
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Pop that in the oven until the bread is toasted and the cheese is all melted. When it comes out, add the lettuce and a drizzle of olive oil and balsamic vinegar or whatever dressing you'd like. And there you have a most tasty Italian sub. Quiznos, eat your fucking heart out.</div>
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Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-19061855863663876802013-01-22T01:26:00.003-05:002013-01-22T01:26:54.020-05:00¡Arroz a la mexicana! (Fancy Spanish for Mexican rice)¡Holà señors y señoritas! This week I have been feeling exceptionally lazy. Mostly because I had a bit of a hangover after a little farewell party that my landlord organized for my neighbours. (Yeah, she's awesome like that.) Also, the weather is deathly cold outside. It's so cold that all humidity has been frozen right out of the air into snow and ice. The moment you open the door and take your first breath, it feels as if your lungs are about to collapse and you get in a fit of coughing for a few seconds. Then you get used to it. I think in lazy cold times like these, there's only one thing to do. Mexican rice. I made mine a little extra spicy to bring on the heat. It may be muy frío outside, but I'm gonna make it muy caliente.<br />
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Mexican rice is super easy to make. Especially the lazy way. You get a pound of ground beef, an onion,a green pepper, some taco beef seasoning, rice and oil. You chop and cook the onions and green peppers until the onions are transparent. Add the beef and cook it a little and add the seasoning with water and let that cook for a while until it thickens. Then cook some rice. When the rice is cooked add a can of tomato paste, mix the beef in with it and add a whole jar of salsa. BOOM! Mexican rice. But, lemme show you in pictures. I didn't almost burn my dinner taking these for nothing. Plus, you'll get a little surprise.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6vR9LfGV3pEppuy-wgoPyEaHQj1nhKWUVasWcaPliQ45fveDAHHcTmSqgmFQvJmIHEXE7HpFCv6vho0bYehtn2WW0WDecFJnFETdpaZpzakelJ9gSrCaE7zAf-UbA89IrlNWvXbiW8M/s1600/CameraZOOM-20130121220018718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6vR9LfGV3pEppuy-wgoPyEaHQj1nhKWUVasWcaPliQ45fveDAHHcTmSqgmFQvJmIHEXE7HpFCv6vho0bYehtn2WW0WDecFJnFETdpaZpzakelJ9gSrCaE7zAf-UbA89IrlNWvXbiW8M/s400/CameraZOOM-20130121220018718.jpg" width="300" /></a></div>
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<i><span style="font-size: x-small;">Do you have any idea how hard it is to take </span></i></div>
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<i><span style="font-size: x-small;">a picture like this by yourself with a timer on </span></i></div>
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<i><span style="font-size: x-small;">a cell phone with no stand?</span></i></div>
<h4>
Ingredients:</h4>
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<ul>
<li>1 lb of ground beef</li>
<li>1 jar (650 ml) of mild or medium salsa.</li>
<li>3 tbs grape seed oil</li>
<li>1 small can of tomato paste</li>
<li>1 1/2 cup of Uncle Ben's converted rice</li>
<li>1 green bell pepper</li>
<li>1/2 spanish onion (or 1 regular onion)</li>
<li>1 packet of taco mix</li>
<li>1/2 tsp chili pepper flakes</li>
<li>1/2 tsp chili powder</li>
<li>1/2 tsp cayenne pepper (ay ay ay!)</li>
<li>1 tsp cumin</li>
<li>salt + pepper to taste</li>
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<h4>
Directions:</h4>
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First, we need to chop our vegetables up.</div>
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Then, in a large pan, add 1 tsp of oil and cook the onions and green peppers until the onions are transparent.</div>
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Then add the beef and cook until almost completely browned.</div>
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At that point, add the taco seasoning mix with a cup of water and add the other spices in there as well if you want it more spicy. Don't add them if you want to keep it mild. And let simmer until it has thicken to a good enough consistency.</div>
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<i><span style="font-size: x-small;">That's good enough.</span></i></div>
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Now, it's time for the rice. Of course, if you're a real pro and want to save time, or if you actually have a stove large enough, you can do this wile cooking the beef. First, pour about 2 tbs of oil in a large pit and stir in the rice. (1.5 cups) Then put on medium to high heat and stir the rice and oil until you hear it pop a little. </div>
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Now, add 3 cups of water. <b>WARNING: Be careful when adding the water. Water reacts with hot oil and might splash everywhere. Be sure to pour the water completely as to prevent this from happening.</b> Then let the rice cook; it should take up all the water.</div>
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When the rice is cooked, reduce the heat to low and stir in the tomato paste. Empty the whole can in there and mix it until the rice gets all red.</div>
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After that, add the meat and the salsa, then stir to mix it all together.</div>
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Add some extra seasoning to taste with the cayenne pepper, red chili, etc.</div>
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And that's it! Es muy fácil! Now, let's eat!</div>
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Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com1tag:blogger.com,1999:blog-7895515740314277656.post-4211406419399151012013-01-15T01:27:00.002-05:002013-01-15T01:27:31.990-05:00Shish Taouk Chicken PitaSince I made the<a href="http://cookingsolomontreal.blogspot.ca/2013/01/die-deutsch-abendessen.html" target="_blank"> German dish last week</a>, I've had TONS of garlic sauce left. (I made a double batch.) I was wondering what I was going to do with what's left. I didn't want to throw it away because that would be such a waste. So I thought "hmm, what usually goes well with garlic sauce? SHISH TAOUK CHICKEN! DUH!". So that's what I did. It's pretty simple to make really. All you gotta do is marinade chicken in some garlic-y yogurt and lemon juice marinade with different spices for a couple of hours, impale that meat with skewers with some vegetables and roast that shish up in the oven and BAM! your taouk is done! You can serve that with a side of white rice or roasted potatoes, which are also easy to make. So here's how it's done.<br />
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<h3>
Ingredients</h3>
<div>
<ul>
<li>1 cup Yogurt (I used 1/2 cup yogourt and 1/2 cup of sour cream since I had both)</li>
<li>4 cloves of garlic, minced</li>
<li>1/4 cup lemon juice</li>
<li>1/4 cup olive oil</li>
<li>2 tsp tomato paste</li>
<li>1 tsp oregano or thyme</li>
<li>1/4 tsp allspice</li>
<li>1/4 tsp ground clove</li>
<li>1/8 tsp cardamon</li>
<li>salt and pepper</li>
<li>2 lbs boneless skinless chicken breasts</li>
<li>2 green bell peppers</li>
<li>1 large onion</li>
<li>salt and pepper</li>
</ul>
<div>
I made roasted potatoes so here are the ingredients.</div>
</div>
<div>
<ul>
<li>3 large potatoes (That's what I had handy, but use small round red potatoes instead, they're much better!)</li>
<li>olive oil</li>
<li>rosemary</li>
<li>thyme</li>
<li>salt and pepper</li>
</ul>
<div>
And other ingredients to make the pita sandwich and sides</div>
<div>
<ul>
<li>hummus</li>
<li>pickles (better yet, the purple pickled turnips!)</li>
<li>lettuce and tomatoes if you have any on hand</li>
<li>stuffed vine leafs</li>
</ul>
</div>
<h3>
Instructions</h3>
</div>
<div>
First things first, mince your garlic very finely.</div>
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Next, mix the yogourt (in my case, add to the garlic sauce from last week), olive oil, lemon juice, tomato paste, garlic and spices all together in a big bowl to make the marinade.</div>
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Once thoroughly mixed, cut the chicken into large cubes of about 3cm or 1in. and dump them in the marinade. Stick that in the fridge for a few hours, say about 3-4 hours max.</div>
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Meanwhile, set the oven to 400 degrees Fahrenheit. Then, wash your potatoes and cut them into cubes.</div>
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In an aluminum dish, drizzle some olive oil over the potatoes and sprinkle with salt, pepper, thyme and rosemary. Mix it all up until all the potatoes are covered in oil and herbs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-LKqkr2lQYq1OfYBrRmcvWe_mZkmZVel4esK_8Ut4YKThYarKWe_9cb1fLEZ61fCfx0rU-1KQrZ2EvpN6hbSrswDwBrTQ12JqnsVWecNaI6gqybBhaLQ1jpUhXULUf9UeFB4XqcEFIc/s1600/CameraZOOM-20130113204335941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-LKqkr2lQYq1OfYBrRmcvWe_mZkmZVel4esK_8Ut4YKThYarKWe_9cb1fLEZ61fCfx0rU-1KQrZ2EvpN6hbSrswDwBrTQ12JqnsVWecNaI6gqybBhaLQ1jpUhXULUf9UeFB4XqcEFIc/s320/CameraZOOM-20130113204335941.jpg" width="320" /></a></div>
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Stick that in the oven until the potatoes are roasted golden brown and crispy.</div>
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<i><span style="font-size: x-small;">Actually, mine could've cooked a bit longer I think.</span></i></div>
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Now, while those potatoes were roasting nicely in the oven, you should've cut the peppers and the onion into large chunks like so. And break down the onion so you can add the layers to the skewers.</div>
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When the potatoes are done, transfer them to a container or a plate so we can re-use the aluminum dish. After the chicken marinated for a while, take it out of the fridge and start making your skewers.</div>
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Stick that in the oven until the chicken is thoroughly cooked and moist and delicious.</div>
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<i><span style="font-size: x-small;">Tada!</span></i></div>
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Finally, open up a large pita, slather it with hummus, add a couple of slices of pickles and add the contents of a skewer in there. (Remember to remove the wooden skewer, stupid!)</div>
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Serve that up with the roasted potatoes and some stuffed vine leafs and you're all set! That's how you make a chicken shish taouk pita!</div>
Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-6674969665901298282013-01-08T00:19:00.001-05:002013-01-08T00:20:44.718-05:00Die Deutsch AbendessenMy sister is currently in Barcelona, Spain, as a foreign student. She is spending one semester over there to improve her Spanish. For the holidays, her boyfriend went to visit her over there and they spent two amazing weeks together. For Christmas, they went to Berlin in Germany, the home country of the original Tannenbaum or Christmas tree, to spend a few days and visit. While they were there they had a chance to taste a couple of the local traditional street foods. One that is a true Berliner Symbol is the currywurst. It's what street dogs are to New York, or clam cakes are to New England. It's basically a wurst sausage with ketchup mixed with curry powder and some additional curry powder sprinkled on top. It's a big thing there. Also, during Christmas time, they have Weihnachtsmarkt or Christmas markets. These are little fairs with kiosks selling all kinds of items, souvenirs and foods. As a holiday tradition, they will sell gluhwein, a spiced up hot red wine and also champignons mit knoblauchsauce which is fancy German talk for mushrooms with garlic sauce. Apparently, they went crazy over the mushrooms and they had them every day for breakfast, lunch and dinner. I became really curious and I wanted to know what it tastes like. So when my brother in law came back I did some research to try and find the recipe and do it myself and have him be the judge of whether it was true to the original or not. Finally, my sister sent me the recipe over the internet from a German website. I invited my brother in law for dinner and made those mushrooms and their special sauce, with some bierwurst, kartoffelpüree (mash potatoes), some sauerkraut on the side and of course a couple of Köstritzer Schwarzbier.<br />
<br />
I will share with you the recipe for the mushrooms an the sauce and show you how I prepared <b>Die Deutsch Abendessen</b>. Bear in mind, this recipe came from Europe, so all the measures are in stupid grams.<br />
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<h4>
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<h4>
Ingredients:</h4>
<div>
<br />
Sauce:</div>
<ul>
<li>3 cloves of garlic</li>
<li>150 g of crème fraîche or sour cream (about a cup)</li>
<li>150 g of plain yogurt (about a cup)</li>
<li>1 tsp thyme</li>
</ul>
<div>
Mushrooms</div>
<ul>
<li>1 kg of small button mushrooms (about 4 small packs)</li>
<li>1 large onion (preferably sweet onions)</li>
<li>1 heaping tsp thyme</li>
<li>1 heaping tsp paprika</li>
<li>1 heaping tsp curry powder</li>
<li>salt and pepper to taste (preferably white pepper)</li>
<li>2 tbs olive oil</li>
<li>30 g butter (that's about 3 tbs of butter)</li>
<li>1 heaping tbs of dried parsley</li>
</ul>
<div>
For the rest</div>
<div>
<ul>
<li>2 or 3 potatoes, peeled and cut into cubes.</li>
<li>2 tablespoons of butter or margarine</li>
<li>salt and pepper to taste</li>
<li>1 pack of smoked & precooked German wurst sausage</li>
<li>sauerkraut</li>
</ul>
</div>
<h4>
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<h4>
Instructions:</h4>
<div>
<br /></div>
<div>
Before you start, set the oven to 350 degrees Fahrenheit. We will pop the sausages in the oven a little later when it reaches the right temperature.</div>
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<div>
For the sauce, it's fairly simple. Finely chop up the garlic. In a bowl, pour the crème fraîche and the yogurt, add the chopped garlic and thyme and mix thoroughly. (I made double the recipe here.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5cpveBH_ydFrtsrGCvoN-MdydNcRKutfRHE6D446u64o-4eOmxuAYoQE8kzwlGOGMxyARDA_KMH1uyYU9QVWx-l1R-MZrj85gY_PrkfgEPF6r2qi85ygdV0VeJywRtA8IVKSTY3IDaU/s1600/CameraZOOM-20130107210125402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5cpveBH_ydFrtsrGCvoN-MdydNcRKutfRHE6D446u64o-4eOmxuAYoQE8kzwlGOGMxyARDA_KMH1uyYU9QVWx-l1R-MZrj85gY_PrkfgEPF6r2qi85ygdV0VeJywRtA8IVKSTY3IDaU/s320/CameraZOOM-20130107210125402.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ka5Ej0jEkq4NxXRFhzjh6iI_FmUiwnjW0aamKXfTVD3cGQ5BJqQ3nFNwxGAI6bEKdVxeqjE8Acm5P3Y5z1UWpXqeo-WzREiZknHpLBlDwH0kuQ3eo9c-q-_GWhyIf8zBoilMPhraqao/s1600/CameraZOOM-20130107211257109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ka5Ej0jEkq4NxXRFhzjh6iI_FmUiwnjW0aamKXfTVD3cGQ5BJqQ3nFNwxGAI6bEKdVxeqjE8Acm5P3Y5z1UWpXqeo-WzREiZknHpLBlDwH0kuQ3eo9c-q-_GWhyIf8zBoilMPhraqao/s320/CameraZOOM-20130107211257109.jpg" width="320" /></a></div>
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<div>
Carefully wash the mushrooms with a bit of cold water to remove any dirt. Wash the potatoes with a brush under cold water, peel them and cut them into cubes. And then chop the onion into large chunky pieces.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBN6IMZ16W2eTNLLZYmNSkHWtcTuYOw3hMKEvktnke1kTlkpN1rXwdUqYrae08k6E09-Hu3ss1KnH-YQ-TwaRxs7793MdJQEwTAZ9OVj02wrLlBMV4DCPD8yNaCr_-8dGVafNtxBTUE_E/s1600/CameraZOOM-20130107205154146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBN6IMZ16W2eTNLLZYmNSkHWtcTuYOw3hMKEvktnke1kTlkpN1rXwdUqYrae08k6E09-Hu3ss1KnH-YQ-TwaRxs7793MdJQEwTAZ9OVj02wrLlBMV4DCPD8yNaCr_-8dGVafNtxBTUE_E/s320/CameraZOOM-20130107205154146.jpg" width="320" /></a></div>
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<div>
At this point the oven should be at the right temperature. So cover a baking sheet with aluminum paper, add the wurst and pop it in the oven while we cook the mushrooms.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXIg-zOHIg2_IKp4DLGiww48wh_BuyU7z7vH3TVvTacTOwk8WC8pmscBgpYgZdcqmBua6-XTsrsPUddW-necVxyMaqTdr4uRrvaOxd418Z9ZJ3iOBKELPpNNajp1hzux1Q1J6eBiy8s0/s1600/CameraZOOM-20130107205227630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXIg-zOHIg2_IKp4DLGiww48wh_BuyU7z7vH3TVvTacTOwk8WC8pmscBgpYgZdcqmBua6-XTsrsPUddW-necVxyMaqTdr4uRrvaOxd418Z9ZJ3iOBKELPpNNajp1hzux1Q1J6eBiy8s0/s320/CameraZOOM-20130107205227630.jpg" width="320" /></a></div>
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In a pot, either boil or steam the potatoes. It'll take a while to cook, so just do it now while we prepare the mushrooms.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzP1J-HW1g0poYkYkm8Jj5S4dhQTXbDUYZYd__hb-0lsytAVmARbxLAKW9jKb-qVWGiqeimoJyS7cu3Asa3okKBrMpDGVXb9X3aP-rU2xvUF_-6SXVs5EA2-AyCLeVtEZU0nP4ZUL3oBw/s1600/CameraZOOM-20130107211304927.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzP1J-HW1g0poYkYkm8Jj5S4dhQTXbDUYZYd__hb-0lsytAVmARbxLAKW9jKb-qVWGiqeimoJyS7cu3Asa3okKBrMpDGVXb9X3aP-rU2xvUF_-6SXVs5EA2-AyCLeVtEZU0nP4ZUL3oBw/s320/CameraZOOM-20130107211304927.jpg" width="240" /></a></div>
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<div>
In a very large deep skillet, bring the heat at medium. Add the oil and butter and melt. Add the onions and cook them until they become transparent. Then add all the mushrooms to the pan and quickly add the spices, herbs, salt and pepper. Make sure you sprinkle them all over and mix the mushrooms for the spices to spread and mix to all the mushrooms. Then let them cook over medium to medium-high heat and mix with a spoon from time to time to avoid anything from burning. Over time the mushrooms will shrink as they will lose water. Also, water may accumulate at the bottom of the pan. Don't drain it! That's where all the flavour is. Just wait until it thickens. When the mushrooms have shrunk and there's a thick sauce at the bottom of the pan, remove from the heat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjU-JYnzFxkMwsKcgUJ-Tf93Y-qxL4HwIigCA9rOvmedE_g1sTJo1DSnr3bbXLushnVcWBZ-pAjekTC23UnVBWdWdma6AeQmtDJj_Afo1Lk6KHnYa2w4856v3dvxtLDH8Ndp49usk0YY/s1600/CameraZOOM-20130107211227500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjU-JYnzFxkMwsKcgUJ-Tf93Y-qxL4HwIigCA9rOvmedE_g1sTJo1DSnr3bbXLushnVcWBZ-pAjekTC23UnVBWdWdma6AeQmtDJj_Afo1Lk6KHnYa2w4856v3dvxtLDH8Ndp49usk0YY/s320/CameraZOOM-20130107211227500.jpg" width="320" /></a></div>
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<div>
At this point, check if the potatoes are cooked. Stick them with a fork and they should easily fall apart effortlessly. If that's the case, remove from heat and drain the water. Pour the potatoes in a large bowl, add 2 tablespoons of butter or margarine, salt and pepper to taste and mash them up. You can add a little bit of fine herbs in there as well as a little extra.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaw39xq6vWQwglQ9KCF8W3J2VSEnOiRG6L1toH_VL6t5EC5MVAPNW23LdhO6shA3yPbYCN0LrM_YQ96KLgA4DXsU1XYJYnaMcDmVnPB3AcS5a0-eCVZiDihcscQYh7dfjE_cv7MpVZttM/s1600/CameraZOOM-20130107212252880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaw39xq6vWQwglQ9KCF8W3J2VSEnOiRG6L1toH_VL6t5EC5MVAPNW23LdhO6shA3yPbYCN0LrM_YQ96KLgA4DXsU1XYJYnaMcDmVnPB3AcS5a0-eCVZiDihcscQYh7dfjE_cv7MpVZttM/s320/CameraZOOM-20130107212252880.jpg" width="320" /></a></div>
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<div>
Take out the sausage from the oven and start serving! Serve a sausage, with some mashed potatoes, a few scoops of sauerkraut, a good serving of mushrooms and add the garlic sauce on the mushrooms. And there you have it. The German dinner, Die Deutsch Abendessen.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaEdEj9EZ7tSUZlo1VigFPRf1s8_YgyAf3aJGzc2GlNJA9i6vUEs_XrMyiX3462Cy1u_CnBjH7yxkupukVCIWkKkOvsvPLEp39GjEO9UseCdu2_iOez6wGZcuusl7vgJVRCNwGz89Q0o4/s1600/CameraZOOM-20130107213350055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaEdEj9EZ7tSUZlo1VigFPRf1s8_YgyAf3aJGzc2GlNJA9i6vUEs_XrMyiX3462Cy1u_CnBjH7yxkupukVCIWkKkOvsvPLEp39GjEO9UseCdu2_iOez6wGZcuusl7vgJVRCNwGz89Q0o4/s320/CameraZOOM-20130107213350055.jpg" width="320" /></a></div>
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My brother in law helped me out tonight by chopping the vegetables while I was cleaning a whole kilo of mushrooms. He was also my guide to tell me whether I should add more spices to the mushrooms since he's the only one between the two of us who ever tasted the real thing over in Germany. Though it wasn't exactly the same, he was very impressed with the result and we had a very delicious meal.</div>
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<i><span style="font-size: x-small;">Sua coche le gros!</span></i></div>
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Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-80423924495408364332012-12-18T00:53:00.000-05:002012-12-18T00:53:09.899-05:00The gut warming chili con carneWinter is upon us. And here, in the Great White North, living in our igloos and going to work riding the public metropolitan dog sled to the nearest maple syrup factory in a cool -30C degrees (-22F) temperature, sometimes you just need a little something to warm your innards. Something that's hot AND spicy. And there's nothing quite like a good hearty chili as a square meal to fill you up with warmth and melt away those snotsicles. So, this week for my lunches I made a big-ass chili con carne. And boy is it a big batch! A word of advice: if you want, you can cut this recipe in half, otherwise you will end up having to freeze half of it for later.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCyKTTMgC-SB1jUOtX5vsZXbkgItOfad2SdBZPtHrEbU7vVq7lP6qf_9C32oL6v-VJ9Duj1RWKzg-mmqg7gb_Rr6XSToTStWwHiBdmqk2CjEIaMe880iGDwffWvoz6TvRF_uUTIF0gtI/s1600/IMG_20121217_203244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCyKTTMgC-SB1jUOtX5vsZXbkgItOfad2SdBZPtHrEbU7vVq7lP6qf_9C32oL6v-VJ9Duj1RWKzg-mmqg7gb_Rr6XSToTStWwHiBdmqk2CjEIaMe880iGDwffWvoz6TvRF_uUTIF0gtI/s400/IMG_20121217_203244.jpg" width="400" /></a></div>
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<b>Ingredients:</b><br />
<br />
<br />
<ul>
<li>2 lbs of extra lean ground beef</li>
<li>2x 430ml containers of PC Original Salsa. (This one is good because is liquid)</li>
<li>~1300ml of diced tomatoes (1 large and 1 medium can)</li>
<li>540ml can of pinto beans, drained</li>
<li>540ml can of red kidney beans, drained</li>
<li>2 small or 1 large onion (regular or spanish onion)</li>
<li>1 green bell pepper</li>
<li>1 large or 2 regular cloves of garlic</li>
<li>1 tsp ground cayenne pepper</li>
<li>1 tsp brown sugar</li>
<li>1 tsp oregano</li>
<li>1 tsp ground black pepper</li>
<li>1 tsp salt (or more, to taste)</li>
<li>3 tsp ground cumin</li>
<li>1/4 cup of chili powder</li>
</ul>
<div>
<b>Instructions:</b><br />
<br />
To make a chili, it's the easiest thing ever. First, brown the ground beef with the garlic and onions by themselves. So chop up that garlic finely and those onions as well. We're going to cook those in oil first, then add the beef.<br />
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While you're at it, might as well chop the green pepper too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3iDW_eXGNQf5yXJ3v2gcxmJRy8RD4u8zySmz2trJhanEVMLfIbehcZVyh9hu0XK6P8-OQ-TNWtxBNMzlUi-eGm84-ObsAlcul8FlwCsrPDAvcKn2RZN7zRmMg1Mk7tkSg7HeIouExwA/s1600/IMG_20121217_210017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3iDW_eXGNQf5yXJ3v2gcxmJRy8RD4u8zySmz2trJhanEVMLfIbehcZVyh9hu0XK6P8-OQ-TNWtxBNMzlUi-eGm84-ObsAlcul8FlwCsrPDAvcKn2RZN7zRmMg1Mk7tkSg7HeIouExwA/s320/IMG_20121217_210017.jpg" width="320" /></a></div>
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In a large skillet, add about 1-2 tbsp of olive or grapeseed oil, set the heat to medium and when the skillet is nice and hot, dump the chopped garlic and onions in there and cook them until tender and transparent.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUtmFAuvGG7AU6zjaGcxdhHJvULsHJ0CE68Yub1kCsjzBZXJ60CovgPusukIJHvMokViu3kc0fOFEMJZ36oGKc9_-aLVwktqSS2Jn-EbZfwgfzDFCV6q7XOj1f7-GTJAZKiMpsxjC9WA/s1600/IMG_20121217_211005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUtmFAuvGG7AU6zjaGcxdhHJvULsHJ0CE68Yub1kCsjzBZXJ60CovgPusukIJHvMokViu3kc0fOFEMJZ36oGKc9_-aLVwktqSS2Jn-EbZfwgfzDFCV6q7XOj1f7-GTJAZKiMpsxjC9WA/s320/IMG_20121217_211005.jpg" width="320" /></a></div>
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Once your onions are cooked, add the ground beef and cook until the meat is all brown, while mixing it with the garlic and onions.<br />
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Once the meat is cooked, transfer everything into a large pot.(and I mean very fucking large, hell a giant steel pot would be perfect) And set it on the heat where the pan was, still at medium heat, and add the green peppers.<br />
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Open up the jars of salsa and the cans of diced tomatoes and add to the mix, juice and all. Mix well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dVRcAIbuZdRqOiayuanFWEhqNijg0CuETYcK458ph0tWwNFnefx9yUD0om3mcjkXdtmPQRaB_rXGUyx3KTq280FKiwe5FhaJIUVqEdh8CPa2nxjPbfOqCVcDsG32Ix_F5n73EAcwxDU/s1600/IMG_20121217_213451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dVRcAIbuZdRqOiayuanFWEhqNijg0CuETYcK458ph0tWwNFnefx9yUD0om3mcjkXdtmPQRaB_rXGUyx3KTq280FKiwe5FhaJIUVqEdh8CPa2nxjPbfOqCVcDsG32Ix_F5n73EAcwxDU/s320/IMG_20121217_213451.jpg" width="320" /></a></div>
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Next, add the beans! Beans, beans, the musical fruit. The more you eat, the more you toot!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1hJT5nXnSkKaUGvkni4FT-E_cDtdyV6ewV3ZeK6tU2PyIDr9DAHmUrA5aZMQFGWZDcxavDUd5YYXY5my3XTX5ojV1yIipt6T15F51RhuP43JhTrUWDcSNORwCyZJ0u7LQjtIVCsdQKU4/s1600/IMG_20121217_214115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1hJT5nXnSkKaUGvkni4FT-E_cDtdyV6ewV3ZeK6tU2PyIDr9DAHmUrA5aZMQFGWZDcxavDUd5YYXY5my3XTX5ojV1yIipt6T15F51RhuP43JhTrUWDcSNORwCyZJ0u7LQjtIVCsdQKU4/s320/IMG_20121217_214115.jpg" width="320" /></a></div>
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Finally add all the spices, sugar and chili powder and mix well. At this point, I'm gonna let you in on my secret ingredient. Add a heaping teaspoon of unsweetened cocoa and I guarantee your chili will taste amazing!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkuFAG3X2POo-8Zc8_84eHKV71sm1GZx609XvrXv7jYTstzmfrdJnqdvjCTORVvwGJZl2KtE7tiYc7kcy5JcOJLDO5E-rzdKFSPLbjXGfeapO5Xok05lq84g-bo9Rb9pO-5uTgy741gU8/s1600/IMG_20121217_223828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkuFAG3X2POo-8Zc8_84eHKV71sm1GZx609XvrXv7jYTstzmfrdJnqdvjCTORVvwGJZl2KtE7tiYc7kcy5JcOJLDO5E-rzdKFSPLbjXGfeapO5Xok05lq84g-bo9Rb9pO-5uTgy741gU8/s320/IMG_20121217_223828.jpg" width="240" /></a></div>
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When everything has been added, make sure you mix well and lower the heat to a simmer. Let cook for about 1 hour 30 min, stirring occasionally so it doesn't stick at the bottom or anything like that.<br />
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After that, serve in a bowl, top with the Mexicana shredded cheese and a few pieces of baguette bread with some butter and you're done! Now you can warm up to the heat and the spices and feel it in your gut and be ready to fight the great Canadian winter!<br />
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Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-56101645167264624202012-12-12T23:56:00.000-05:002012-12-12T23:56:07.610-05:00Vin & fromagesI haven't cooked in three weeks. Shame on me! I've been making myself lame-o sandwiches for lunch the past two weeks and I'm seriously sick of it. Even though I work downtown now and have access to a million amazing restaurant, I just don't have the budget to eat out every single day. Plus, it's not like restaurants are really careful about what ingredients they use, as long as it's tasty. So it's not necessarily as healthy as a home cooked meal where you carefully use, say, margarine instead of butter, or fat-free Greek yogourt instead of sour cream, etc. Anyway, I've just been very busy the past few weeks due to a bunch of events happening like office parties and get togethers with friends. I miss cooking myself a nice meal. It's a stress reliever for me and I also feel so much more at home and comfortable when my whole apartment smells all nice.<br />
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But tonight, I treated myself to something VERY special. My flat neighbour is French - European. Him and his girlfriend went to France to visit some of his family and travel around his country and do some sightseeing. He stayed there for two weeks and brought back some goodies when he flew back to Canada. This weekend, he knocked on my door and handed me a plate with a sample of fine stinky French cheeses that he brought back. I was so surprised and happy! I freakin' LOVE cheese. He told me to get myself some nice wine and savour them. Tonight, that is exactly what I did.<br />
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After work, I walked to a big SAQ downtown. It's located on De Maisonneuve just a block east from The Bay. I asked the clerk there for something to accompany some fine strong cheeses. At first I wanted to have port wine with it. A coworker, who's a big wine connoisseur, recommended Otima and the clerk recommended the exact same thing. But, she said that instead of port wine, I should go with a white wine that compliments strong cheeses instead. She recommended a wine from the Domaine de Bellivière called Les Rosiers. It's a Jasnière of Apellation d'Origine Contrôlée from the Loires Valley in France. It was fairly priced so I decided to give it a shot, even though I don't usually like white wine. Who knows, it might be useful if I have any guests over this weekend.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YolH3h0O8ba_Av_bgoxhzKCoa8TgEVHioev87FSbkdcsPlrNF6I7QPI_HCZp4OkZFfdj92QCmyZPGllgVKnFnABClzFJFvUIpSBiKsxF2a3eH6yjwjU-E6Rt0ei1k3yEgNCG-YJfwpY/s1600/IMG_20121212_233035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YolH3h0O8ba_Av_bgoxhzKCoa8TgEVHioev87FSbkdcsPlrNF6I7QPI_HCZp4OkZFfdj92QCmyZPGllgVKnFnABClzFJFvUIpSBiKsxF2a3eH6yjwjU-E6Rt0ei1k3yEgNCG-YJfwpY/s1600/IMG_20121212_233035.jpg" height="400" width="300" /></a></div>
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When I got home I stuffed the bottle in my fridge next to the cheese. The cheese had been there for two days and it was stinking it up something fierce. I took the cheese out and let it rest on the counter for an hour as per recommended by my neighbour. When the wine was chilled and the cheese had rested long enough, I poured myself a glass and sat down to taste those cheeses. I was not disappointed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1IIBG0u8jm3jVGxs_Qc3lNLeolu64r8i51XZu4Y3jEoBnFx4hjjZkrnVUI_Mp9nRxDBXkrimqAWzZP2haDhid0iyCvRtwJwFbVKzgANI82105eBlG3_tnMFmUaqc1Z19cxJzsd21C4M/s1600/CameraZOOM-20121212194635165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1IIBG0u8jm3jVGxs_Qc3lNLeolu64r8i51XZu4Y3jEoBnFx4hjjZkrnVUI_Mp9nRxDBXkrimqAWzZP2haDhid0iyCvRtwJwFbVKzgANI82105eBlG3_tnMFmUaqc1Z19cxJzsd21C4M/s1600/CameraZOOM-20121212194635165.jpg" height="400" width="300" /></a></div>
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This is just a small sampler. There is some strong cheddar in there, Camembert and brie I think and Roquefort (blue cheese). Some I forgot what they were called. The cheese had flavour. I mean the taste was there. It was unique and beautiful and just pure cheesy bliss. I don't know how to describe it, but the flavour was just so present, it made every other cheese I ever had taste bland. It's quite the experience. But, the most intense, by far, was the Roquefort. It was so creamy and the taste was so intense. Even way too intense for me and I love blue cheese. Every bite I took, I had to take a sip of wine. Oh and I forgot about the wine. It was one of the best white wine I had and it really went well with the cheese. The taste was very soft and fruity and not too acid. I liked it a lot and accompanied the cheese superbly! If ever you are doing a dégustation de Vin & Fromage (wine and cheese tasting) I would highly recommend this wine as per my experience!Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com1tag:blogger.com,1999:blog-7895515740314277656.post-28065258059070733152012-11-27T00:23:00.004-05:002012-11-27T00:23:57.681-05:00Slow cooked pot roastIt's getting cold outside. Winter is at our doorstep and it's times like these that a sandwich or a wrap or some other light cold dishes just don't do it anymore. So when you come home and you're chilled to the bones, is there anything better than a warm meal chock full of large chunks of soft tender vegetables and beef that melts in your mouth, all with in a warm delicious flavorful broth to heat up your insides? The best part about this is that it's so god damn easy to make and your home will smell so - homey. It's the best and laziest way to make a ton of delicious heartwarming food and the smell that it leaves is like my old home used to smell when my mom made this for dinner. It's just so comforting - like a warm blanket. So, I decided to make myself some this week for my lunches to warm myself up.<br />
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One thing you're going to need is a slow cooker. I bought one at a shop that sells crap like all those "as seen on TV" products and refurbished accessories. I bought this refurbished slow cooker at a very good price and it has been one of my best purchases yet. You just plug it in, set it to 4,6,8 or 10 hours and let it do all the work. But! You still have to know what to put in it to automagically create a delicious meal. So, here's my recipe. (Actually it's my mom's. That's why it's so good.)<br />
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Here's what you need to make my amazing pot roast.<br />
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<b>Ingredients:</b><br />
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<ul>
<li>About 4 good sized yellow potatoes.</li>
<li>1 small turnip. (Not the huge one as large as your head!)</li>
<li>Garlic. Enough to insert all over the pot roast on every side.</li>
<li>4 large carrots.</li>
<li>A couple of stalks of celery. (optional)</li>
<li>A couple of hand fulls of green beans.</li>
<li>A couple of bay leaves.</li>
<li>1 can of Campbell's condensed French onion soup.</li>
<li>1 cup of water.</li>
<li>1 large beef pot roast</li>
<li>1 tsp dijon mustard.</li>
<li>1 tbsp Worcestershire sauce. (Thanks Google spell-checker)</li>
<li>1 tbsp Kitchen Bouquet.</li>
<li>1 tbsp margarine.</li>
<li>2 tbs Club House Montreal Steak Spice</li>
<li>2 tbs Dried parsley</li>
</ul>
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<b>Instructions:</b></div>
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Ok, so let's start with the easy stuff. First wash your potatoes under running water with a potato brush. Do the same for your carrots.</div>
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<i><span style="font-size: x-small;">Just Spudzie hangin' out with his tater friends.</span></i></div>
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<i><span style="font-size: x-small;">Guess which one is Spudzie!</span></i></div>
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<i><span style="font-size: x-small;">Way to go Spudzie! Good job!</span></i></div>
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Rinse your green beans under running water and make sure you knock off any dirt and put them on a paper towel and pat them dry.</div>
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Peel the turnip. I happen to have 3 because they were super tiny and one wasn't going to be enough.</div>
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Next step is to cut all the vegetables in big chunks. Make sure you cut off the ends on the green beans, then cut the beans into 1 inch pieces. Then throw all of this together in a large bowl and mix them up with your hands.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsiSEHL3MzX-NW3m_CIa1JN4I7glh6zPJi0kSDcolvyow4NBKACaGdYsB0mnCpdlMmOVXi6yj2OAVq-eS3W5qDV4fhf6Cjz9273Jy4m-KNtErBl04ZAXrTTXvaxKKIqxvnIJVGJrfH1I/s1600/CameraZOOM-20121125233051687.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsiSEHL3MzX-NW3m_CIa1JN4I7glh6zPJi0kSDcolvyow4NBKACaGdYsB0mnCpdlMmOVXi6yj2OAVq-eS3W5qDV4fhf6Cjz9273Jy4m-KNtErBl04ZAXrTTXvaxKKIqxvnIJVGJrfH1I/s320/CameraZOOM-20121125233051687.jpg" width="320" /></a></div>
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Now prepare the rub for the pot roast. In a bowl, mix together the dijon mustard, Worcestershire sauce, Kitchen Bouquet, margarine, steak spices and parsley.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmCs9O7h_EeZiSirCorvpZpoMhOC516zEM1rpvcVhfHGJtzULnG0NqojqZdVZFTo526NWFIYMUNty8JEUPPxhOFHmAAVZSf0xiRY6HDFFyApTfy-a4Un2MnWDQT15d809S7J_VGFjCn8/s1600/CameraZOOM-20121125234554350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmCs9O7h_EeZiSirCorvpZpoMhOC516zEM1rpvcVhfHGJtzULnG0NqojqZdVZFTo526NWFIYMUNty8JEUPPxhOFHmAAVZSf0xiRY6HDFFyApTfy-a4Un2MnWDQT15d809S7J_VGFjCn8/s320/CameraZOOM-20121125234554350.jpg" width="320" /></a></div>
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Then cut up some garlic cloves into big pieces to insert into the pot roast. In my case, I used 3 cloves.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBl8_Skc5NAWPUNtyhpZ_0Y0x8_LvVD2nJRuOGJfN3DNm3hwyXA0gfd00xk1x8A2E32TgD61OISSZ3UmdaKbhJY1bNZFEJFAab-bjVn1HaInC7Axx_Jj3uaP8w78Jhft5fvoMfMFOqmM/s1600/CameraZOOM-20121125233746760.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBl8_Skc5NAWPUNtyhpZ_0Y0x8_LvVD2nJRuOGJfN3DNm3hwyXA0gfd00xk1x8A2E32TgD61OISSZ3UmdaKbhJY1bNZFEJFAab-bjVn1HaInC7Axx_Jj3uaP8w78Jhft5fvoMfMFOqmM/s320/CameraZOOM-20121125233746760.jpg" width="320" /></a></div>
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Take out your roast and stab it to make some holes to insert the garlic into it on all sides. This will add extra flavour to the beef and also the garlic becomes all soft and juicy when it's all cooked.</div>
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Take the sauce mix and rub it all over the roast and cover it on all sides. Then dump it in the slow cooker and add a couple of bay leaves on there.</div>
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Transfer all the vegetables into the slow cooker and cover the beef. Make sure it all fits nice and snug in there. Then open up the can of French onion soup and pour it all over the top. Then fill up the can with water and pour it over the food in the slow cooker.</div>
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That's it! You're now ready to let it cook. Just set it to cook for 8 hours. So if you want it for dinner, set it before you go to work. You'll have a nice smelling home and a warm meal waiting for you when you get home. But, if you're like me and you don't like to leave stuff to cook while you're out of the house, just start it before going to bed.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnIMj-biWHATiKrWkKZ9nWfcQGlL-YGb6ZY9WV0JMtS-0fMlUTRHuj5shSexOpkIHo364-zf36wG1Z6epVDn7RXNZfntI_bc1R5nH7MdTRF3w9WdfGSKMYAH3efHskj0yrQL1beGEdbA/s1600/CameraZOOM-20121126240426352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnIMj-biWHATiKrWkKZ9nWfcQGlL-YGb6ZY9WV0JMtS-0fMlUTRHuj5shSexOpkIHo364-zf36wG1Z6epVDn7RXNZfntI_bc1R5nH7MdTRF3w9WdfGSKMYAH3efHskj0yrQL1beGEdbA/s320/CameraZOOM-20121126240426352.jpg" width="320" /></a></div>
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When I woke up the next morning I had this wonderful dish waiting for me to pack and bring to work for lunch! The potatoes, the carrots, the beans and the turnip were nice and soft and the meat was tender and just fell apart as I was transferring it to a container. Everything was just so juicy and smelled so good, it made me super hungry. I couldn't wait for lunch!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95choFQdbERuZeUpX4f5arf-tPxVqbYybRgcadO1PqkNuZaw_WbESzOEVKKku7dT4HXzyCBdgTBb7HdlUbOHYwMvdCVCa1YnM6Gh8SRZLca3C1u7OCG0T_mUxR1kllD8Z4gadSWgnXEk/s1600/CameraZOOM-20121126080711747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95choFQdbERuZeUpX4f5arf-tPxVqbYybRgcadO1PqkNuZaw_WbESzOEVKKku7dT4HXzyCBdgTBb7HdlUbOHYwMvdCVCa1YnM6Gh8SRZLca3C1u7OCG0T_mUxR1kllD8Z4gadSWgnXEk/s400/CameraZOOM-20121126080711747.jpg" width="400" /></a></div>
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This recipe will easily feed a family of four and there will still be leftovers! It's best served with some hot bread and butter. You may want to add a bit of salt too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC60xLm5cWZ39i1vjduSK9gOqoI6sNTeLy11bifIjf7H_jRAkn2zJe2UdRmfUdBJuRnfwderPGh8qFJDVjKjlGJfooCmJqBikUcXecQaTw9BrZjBrY_S111x1BkyMv2A5Lkg_uHf1Sjdk/s1600/CameraZOOM-20121127241222295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC60xLm5cWZ39i1vjduSK9gOqoI6sNTeLy11bifIjf7H_jRAkn2zJe2UdRmfUdBJuRnfwderPGh8qFJDVjKjlGJfooCmJqBikUcXecQaTw9BrZjBrY_S111x1BkyMv2A5Lkg_uHf1Sjdk/s400/CameraZOOM-20121127241222295.jpg" width="400" /></a></div>
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I hope you will enjoy this recipe as much as I am!</div>
Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-19141754010985368092012-11-25T13:48:00.001-05:002012-11-25T13:48:18.733-05:00Bacon PancakesOk. You know how on kids' TV show, when the characters are about to do something stupid, someone always says "Ok kids! Don't try this at home!"? Well, I'm a 31 year old responsible grownup and I realize this message is addressed to kids. Therefore SHADDUP YOU CARTOON BUTT BOOGERS! I'M AN ADULT! I CAN DO WHATEVER I WANT! YOU'RE NOT THE BOSS O' ME!!!<div>
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That's the best part of growing up, in my honest opinion.</div>
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Last week, a friend and fellow redditor (that's someone who reads and participates in the discussions on the <a href="http://www.reddit.com/" target="_blank">reddit </a>forum web site) posted a link on his facebook page that he found on the reddit website. That link lead me to a Youtube video of Jake the dog, from famed cartoon Adventure Time, signing a song about bacon pancakes.</div>
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<object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://0.gvt0.com/vi/1eO5U_uN7DQ/0.jpg"><param name="movie" value="http://www.youtube.com/v/1eO5U_uN7DQ&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://www.youtube.com/v/1eO5U_uN7DQ&fs=1&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
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<span style="color: red; font-size: large;"><b>WARNING!</b></span> <i><span style="font-size: x-small;">What has been seen cannot be unseen.</span></i></div>
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The idea, like every single episode of this amazing show, sounded so mathematically epic that I just had to try that shit out for myself. So, as usual, I decided to do something like I saw on TV, in a cartoon no less.</div>
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I made bacon pancakes.</div>
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<b>Ingredients:</b></div>
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<ul>
<li>1 cup Betty Crocker Bisquick pancake mix.</li>
<li>1/2 cup milk</li>
<li>1 egg (or 2 in my case, because I had an extra one)</li>
<li>6-8 strips of meaty and delicious strips of thick sliced smoked bacon.</li>
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<b>Steps:</b></div>
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I put some aluminum foil to cover a cookie plate and placed the bacon on there and stuck that in the over at 350 degrees Farenheit. When it's halfway done, I flipped it over. Easy as that.</div>
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Then I made the pancake batter like it says on the box. Just mix the pancake mix with the milk and egg and <a href="http://www.youtube.com/watch?v=oRdxUFDoQe0" target="_blank">beat it</a>. </div>
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When the bacon is cooked and ready, set it aside in a plate and roll it up in paper towels to absorb the excess fat. Heat up a pan at medium low and when it's hot, start pouring some pancake batter and place the bacon on top and flip when the underside is cooked.</div>
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When you're all done, put on a plate, pour maple syrup on top, call your doctor to book an appointment to check your blood cholesterol level, and start eating!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbOM6cq3J8uzN8uMhPqe_mzbCiomjLAsAv3TrkVwPBlyN17Baap74UDGlFDQjI5cjvIzuQqAbpLvCC56WniUw6gKm3DjucukbrgP2Q82HAWLUt3loe0p_9oAX1QfqrA2YShkY3l4J-FM/s1600/CameraZOOM-20121125105916469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbOM6cq3J8uzN8uMhPqe_mzbCiomjLAsAv3TrkVwPBlyN17Baap74UDGlFDQjI5cjvIzuQqAbpLvCC56WniUw6gKm3DjucukbrgP2Q82HAWLUt3loe0p_9oAX1QfqrA2YShkY3l4J-FM/s400/CameraZOOM-20121125105916469.jpg" width="400" /></a></div>
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<i><span style="font-size: x-small;">Doesn't it look glorious?!?!</span></i></div>
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In my case, I had some extra batter and one lonely egg left so I made a plain pancake for the top and fried the egg for a complete breakfast and slathered it with maple syrup like a true Canadian.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wtXPEbBntBQggkgXcQMUHuv7jvZrFzmcFbQQN31XaLoAKJ7LY5P1whTgxr8338ZVuhEmjHyvxKOjCDU_5We2Zax825I8iQRJiegqAqabPwchFwfx9k0CVDP750rxCPICk-cpqo0ywts/s1600/CameraZOOM-20121125110610147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wtXPEbBntBQggkgXcQMUHuv7jvZrFzmcFbQQN31XaLoAKJ7LY5P1whTgxr8338ZVuhEmjHyvxKOjCDU_5We2Zax825I8iQRJiegqAqabPwchFwfx9k0CVDP750rxCPICk-cpqo0ywts/s400/CameraZOOM-20121125110610147.jpg" width="400" /></a></div>
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<i><span style="font-size: x-small;">I ate epicness for breakfast.</span></i></div>
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About halfway through, I was done I couldn't eat anymore. That was just too much greatness for my body's capacity. Being an adult is the shit. You get to do awesome stuff like this and there's no one to tell you that you can't do it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_z6AEMj4Q2S67_9JU7QfKH7E1y9Ry4vDd5K_mOS82V5TvrVWdxoQan-98UlbYIN5AeZ_OupG0KfUYbElH7a7Xa9ajZAXIKJhozedcrCqtTunaaz_7cYI3kjplHLejbpK3ylo4WwqhLU/s1600/CameraZOOM-20121125112642750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_z6AEMj4Q2S67_9JU7QfKH7E1y9Ry4vDd5K_mOS82V5TvrVWdxoQan-98UlbYIN5AeZ_OupG0KfUYbElH7a7Xa9ajZAXIKJhozedcrCqtTunaaz_7cYI3kjplHLejbpK3ylo4WwqhLU/s400/CameraZOOM-20121125112642750.jpg" width="400" /></a></div>
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<i><span style="font-size: x-small;">Glorious!</span></i></div>
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Until next time, enjoy this remix of the bacon pancakes song featuring Alicia Keys!</div>
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Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com2tag:blogger.com,1999:blog-7895515740314277656.post-45064136602156257252012-11-21T00:54:00.003-05:002012-11-21T00:54:44.195-05:00The Cunning Linguine with Alfredo's Creamy SauceGood evening everyone. Tonight I will be showing you how to make the most cunning linguine covered in Alfredo special creamy sauce. A true sensuous delight both in texture and flavour. Mmmm! I've been craving this recipe for a while now and this weekend I was given a pretty big chunk of smoked ham. I thought this would be the best time to make this recipe and finally quench my craving.<br />
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When I initially looked up Alfredo sauce recipes online I found out it was pretty fat. Cream and butter and cheese. Basically, everything that was ever made from the fat of a cow's milk! I'm sure that's delicious, but I have a slim figure to keep if I still wanna fit in those skinny jeans in the future. So, I remembered some tricks my ex-girlfriend had taught me along with everything else about cooking. Some ingredients can be easily replaced by a healthier alternative while still maintaining the recipe's intended taste and texture. Instead of cream, use evaporated milk. Instead of butter, use margarine of course. For cakes, instead of butter, use coconut oil. Instead of cream, use sweetened condensed milk. Etc.<br />
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Most recipes I found said to use about a cup of cream, about half a cup of butter and 3/4 cups of Parmesan, salt and pepper and some herbs and spices. After looking at so many recipes and not finding a healthier alternative, I made my own. So, tonight I will show you my healthier version of Alfredo sauce and how to make a nice pasta dish with ham, broccoli and mushrooms. First, here are the ingredients:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mrPtwDEfCqVmKa2bntur15tqvVie-oOHSuGAJTYrzMPnsSdDj881rNYz1xoqNKu0buvc9Cqu5mU7WAL9srHGOcj92BIzdveYUFGsewglbCHGF4D-SXpsfblty0eQvN7JR0idYQn3GBw/s1600/CameraZOOM-20121119220534740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mrPtwDEfCqVmKa2bntur15tqvVie-oOHSuGAJTYrzMPnsSdDj881rNYz1xoqNKu0buvc9Cqu5mU7WAL9srHGOcj92BIzdveYUFGsewglbCHGF4D-SXpsfblty0eQvN7JR0idYQn3GBw/s400/CameraZOOM-20121119220534740.jpg" width="400" /></a></div>
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<i><span style="font-size: x-small;">Not pictured here: the mushrooms and frozen broccoli</span></i></div>
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<b>Ingredients:</b><br />
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<ul>
<li>1 can of evaporated milk (not condensed milk!)</li>
<li>1/2 cup of margarine</li>
<li>1 or 2 cloves of garlic (depends on how garlicky you like it)</li>
<li>1 cup fresh Parmesan cheese</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp paprika</li>
<li>Pepper to taste</li>
<li>Chunk of smoked ham</li>
<li>A small pack of sliced mushrooms</li>
<li>3-4 cups of frozen broccoli</li>
<li>1 tbs olive oil</li>
<li>1/2 box of linguini</li>
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<b>Steps</b></div>
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First, boil some water in a large pot with a pinch of salt and cook your pasta. In the meantime you can do the sauce. For the amount of sauce, I guess half a pack should be just right for the amount of sauce this recipe will make. Once cooked, drain in a colander and rinse in cold water to stop the pasta from overcooking from the heat of the bundle of pasta.</div>
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While the pasta is cooking, either press or mince the cloves of garlic. I don't have a press so I minced it up.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNvGDXz9MEUTeLEkxO6VRBFMT-IaiGWyiTDn5kr9lsEr1ttJj5SfnmzqLLbhcdFxGZnDrj80w67VQL4heqtN64-ZLrJhrNAkrisV5lnr6ABl8ZBs0DEuEWdvRYUEXJ8GPo_upa3ygtFQ/s1600/CameraZOOM-20121119222216915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNvGDXz9MEUTeLEkxO6VRBFMT-IaiGWyiTDn5kr9lsEr1ttJj5SfnmzqLLbhcdFxGZnDrj80w67VQL4heqtN64-ZLrJhrNAkrisV5lnr6ABl8ZBs0DEuEWdvRYUEXJ8GPo_upa3ygtFQ/s320/CameraZOOM-20121119222216915.jpg" width="320" /></a></div>
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<i><span style="font-size: x-small;">I always hated how my fingers smell for a week after cutting garlic.</span></i></div>
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Open up the can of evaporated milk and pour in a sauce pan. Heat up at medium-low heat and bring it to a simmer. When it's hot and just barely bubbling, add a cup of margarine and let it melt and whisk the mixture to blend thoroughly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMqaXDJlKqQ5tsUTTe89YfxAR7NlxTa_03aC0h4EnSjUj556QWJTqTZtQYzf0DfYS8Nq4a7WGsUX9JDzPJk2km2o6dpybGCZru7fbahW02XHwjacoMNDs9TjBp-Cv8d0ExAqW6b2U6ps/s1600/CameraZOOM-20121119221316477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMqaXDJlKqQ5tsUTTe89YfxAR7NlxTa_03aC0h4EnSjUj556QWJTqTZtQYzf0DfYS8Nq4a7WGsUX9JDzPJk2km2o6dpybGCZru7fbahW02XHwjacoMNDs9TjBp-Cv8d0ExAqW6b2U6ps/s320/CameraZOOM-20121119221316477.jpg" width="320" /></a></div>
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<i><span style="font-size: x-small;">I know this looks like a lot, but trust me on this one.</span></i></div>
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<i><span style="font-size: x-small;">Also, I used margarine instead of butter because, you know, fat.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKSV7WKKM1FYOZxk9dOkGP0zANi2pxVG1T-K_TcXt3PtDf3gte7d_DONd_j9gwNM5EUPrlxBU-_6m-0XPQst4lo2NA0oOGdyVcEc9m-4OVYjyGDVQkY2UeujwJecdUvfNpJHpL_w21iQ/s1600/CameraZOOM-20121119222116024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKSV7WKKM1FYOZxk9dOkGP0zANi2pxVG1T-K_TcXt3PtDf3gte7d_DONd_j9gwNM5EUPrlxBU-_6m-0XPQst4lo2NA0oOGdyVcEc9m-4OVYjyGDVQkY2UeujwJecdUvfNpJHpL_w21iQ/s320/CameraZOOM-20121119222116024.jpg" width="320" /></a></div>
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<i><span style="font-size: x-small;">All melted.</span></i></div>
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Next step is to add the chopped garlic and 1 cup of Parmesan cheese. I used fresh Parmesan flakes. You can also buy a block of fresh Parmesan and grate it yourself if you want the extra trouble. Just don't use the Kraft grated Parmesan in the plastic green container. Please don't, or it will wreck the taste. Add the Parmesan gradually and mix constantly to melt it in the mixture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5rYxu8Lu4KSGx7ucCRAstjPby5o6IttPCbgSkShLQh-iTz1fnSYAj9Y6AIUuQ2QJf_fCReo590FFdfRaDHKUYCEDn12pk_hYSyrRftdGkPvfBsbBu9MvMnaJ9AOhpl-mCYYQrz4fLWU/s1600/CameraZOOM-20121119222255273.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5rYxu8Lu4KSGx7ucCRAstjPby5o6IttPCbgSkShLQh-iTz1fnSYAj9Y6AIUuQ2QJf_fCReo590FFdfRaDHKUYCEDn12pk_hYSyrRftdGkPvfBsbBu9MvMnaJ9AOhpl-mCYYQrz4fLWU/s320/CameraZOOM-20121119222255273.jpg" width="320" /></a></div>
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Add the paprika and whisk to blend it in thoroughly. Add salt and pepper to taste and mix well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eeciPMy2GElMijJcPwLP4R2P2O78BJ3RH1f2aTvoZ4_r_JBHR2yOBDFDYyRD3DFyKdhUh4ZyElklO88Mt4z-qADS6x_xZZgiYxq9oFsr9je7nbztdA_O0yMWIsVx-xGfwPf-eXHmaPE/s1600/CameraZOOM-20121119222505307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eeciPMy2GElMijJcPwLP4R2P2O78BJ3RH1f2aTvoZ4_r_JBHR2yOBDFDYyRD3DFyKdhUh4ZyElklO88Mt4z-qADS6x_xZZgiYxq9oFsr9je7nbztdA_O0yMWIsVx-xGfwPf-eXHmaPE/s320/CameraZOOM-20121119222505307.jpg" width="320" /></a></div>
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Let it simmer by whisking it often to avoid it sticking the the bottom. It will eventually thicken as the water evaporates from the mix. Once it's thick enough, you may remove it from the heat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhELUFNPpZmqGmD-npp0uvwwrBfW5ZquF4xRGc9Yj2qwlIW9M2DLTfv-OtQ6NTyyqzM1PZKONFXLEKAQiFwTfqm8rlyTAWrDUQhavGcmkbzOEdP33X2eAaeKu5REEl6ftNK-kRewQNE4/s1600/CameraZOOM-20121119222801783.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhELUFNPpZmqGmD-npp0uvwwrBfW5ZquF4xRGc9Yj2qwlIW9M2DLTfv-OtQ6NTyyqzM1PZKONFXLEKAQiFwTfqm8rlyTAWrDUQhavGcmkbzOEdP33X2eAaeKu5REEl6ftNK-kRewQNE4/s320/CameraZOOM-20121119222801783.jpg" width="320" /></a></div>
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<i><span style="font-size: x-small;">Almost there</span></i></div>
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I made the unfortunate mistake of adding dried parsley flakes to the mix and somehow this separated the oils from the margarine from the rest of the sauce. It made a weird chemical reaction, so I don't recommend adding it directly to the sauce, but rather use fresh parsley as a garnish. It also adds flavour and very tasty!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7pFxSeoYdQaSWOpR30mB7mnnTPUy6cc9318FJadLpv7CwNVz4N3fkiFzqyB9A0Wt2iegGpH_PlsQF_D_EhmMzAKOUDxQ96QwX2dQ1dgTSUerrQ-iH8OguSz97bbn5DGIABnLi9bpDCw/s1600/CameraZOOM-20121119224617119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7pFxSeoYdQaSWOpR30mB7mnnTPUy6cc9318FJadLpv7CwNVz4N3fkiFzqyB9A0Wt2iegGpH_PlsQF_D_EhmMzAKOUDxQ96QwX2dQ1dgTSUerrQ-iH8OguSz97bbn5DGIABnLi9bpDCw/s320/CameraZOOM-20121119224617119.jpg" width="320" /></a></div>
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<i><span style="font-size: x-small;">Ah darn! And I was so close to having the creamiest sauce ever!</span></i></div>
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Next, we need to prepare the meat and veggies. So start by steaming up or boiling your broccoli. I prefer steaming because it leaves less water. Once cooked, remove from heat and set a</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsht7u34c8VdsdvwlfNb6LZtQglBPKofnnj004hiKYQs6jOmXcWOnB_xS81PAqQcZKlDQIVnTRvhXu_6_j8OR2RYBNq78oxbCEB0Mgg0JH0ag85bZ_TUxHpv6OugScPd4pOUMW6Hq4jtE/s1600/CameraZOOM-20121119230124867.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsht7u34c8VdsdvwlfNb6LZtQglBPKofnnj004hiKYQs6jOmXcWOnB_xS81PAqQcZKlDQIVnTRvhXu_6_j8OR2RYBNq78oxbCEB0Mgg0JH0ag85bZ_TUxHpv6OugScPd4pOUMW6Hq4jtE/s320/CameraZOOM-20121119230124867.jpg" width="240" /></a></div>
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While the broccoli is cooling, start cutting your chunk of ham into small cubes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmiAwc_mtvXaL6WNDu3ZoAyUBnbwoFiJFZCBwpOGR8h9sU_hk3Po1PbS-WRGGIzbCBvyp17RzM_tCJDPgoN-sGKfsx41v1OQcHs6qUyFZ0gZrs2_aoHURHJEK7mj98IWeQg3BQb57OXw/s1600/CameraZOOM-20121119230521477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmiAwc_mtvXaL6WNDu3ZoAyUBnbwoFiJFZCBwpOGR8h9sU_hk3Po1PbS-WRGGIzbCBvyp17RzM_tCJDPgoN-sGKfsx41v1OQcHs6qUyFZ0gZrs2_aoHURHJEK7mj98IWeQg3BQb57OXw/s320/CameraZOOM-20121119230521477.jpg" width="320" /></a></div>
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In a large pan, add a tablespoon of olive oil and heat up to medium heat. Then add the ham. Break up the slices of mushrooms into small pieces and add to the pan. Cook until the ham is slightly grilled and the mushrooms are brown and smaller.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8e5_SEpi4xkIHh-lgBTvieJtIIMm6nTZrIpxgGl_gzfab74JSvY-IeJPG3hLV7zqKydD0T2UbqKHLDNub7cxUNPBdWjzJzTVtMwxl8WkMS8UcrgZNCflHyK8_4SwQFFchxPTxuRzEzkQ/s1600/CameraZOOM-20121119231000744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8e5_SEpi4xkIHh-lgBTvieJtIIMm6nTZrIpxgGl_gzfab74JSvY-IeJPG3hLV7zqKydD0T2UbqKHLDNub7cxUNPBdWjzJzTVtMwxl8WkMS8UcrgZNCflHyK8_4SwQFFchxPTxuRzEzkQ/s320/CameraZOOM-20121119231000744.jpg" width="320" /></a></div>
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Once cooked, remove from the heat and set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFm2K4AClkgmaidGLmIYX-3i3egJZybPvtg1Bom7YVKnTShHFcUA6MF24W2yY-54MFnW3ngLOJSNq0iC5XxVYPOfvw5FoYoIc0PLolTcJrWvzZj5geH3a8RcnHEPMuHzI6qiZgLf_pGLE/s1600/CameraZOOM-20121119231707892.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFm2K4AClkgmaidGLmIYX-3i3egJZybPvtg1Bom7YVKnTShHFcUA6MF24W2yY-54MFnW3ngLOJSNq0iC5XxVYPOfvw5FoYoIc0PLolTcJrWvzZj5geH3a8RcnHEPMuHzI6qiZgLf_pGLE/s320/CameraZOOM-20121119231707892.jpg" width="320" /></a></div>
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<div>
Now everything should be ready. In a large pot, over low heat, transfer the sauce, broccoli, mushroom and ham. Mix it all well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrC-MFX0g4JDggEW2okGdwnSTAo4LEKHYTrh8kuRxlzvT9-99fod6fQfEhRckAg0mAFtci9Ng7YtDa53Bn6giQQFTTFTSIwXPqyKkxroafxWZuKWGEto5Zs6eSctJFq4b3p_-lh4rGyCE/s1600/CameraZOOM-20121119232452456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrC-MFX0g4JDggEW2okGdwnSTAo4LEKHYTrh8kuRxlzvT9-99fod6fQfEhRckAg0mAFtci9Ng7YtDa53Bn6giQQFTTFTSIwXPqyKkxroafxWZuKWGEto5Zs6eSctJFq4b3p_-lh4rGyCE/s320/CameraZOOM-20121119232452456.jpg" width="320" /></a></div>
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Finally, add the cooked linguine and mix it all in to make a creamy Alfredo pasta dish!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgZzPL90pPhhT9fnvSCp5lWRzv0HC0JDdraSFgv0IA7YIenWzMhX7B57lC9qDNbqiQVG_3mc4xgycPqATKmHtVv-swMdhk_B7oUu6YSvNmU-gFfYsUMbZKXIt5ffh12JiH_EE3Y4t4gM/s1600/CameraZOOM-20121119233139392.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgZzPL90pPhhT9fnvSCp5lWRzv0HC0JDdraSFgv0IA7YIenWzMhX7B57lC9qDNbqiQVG_3mc4xgycPqATKmHtVv-swMdhk_B7oUu6YSvNmU-gFfYsUMbZKXIt5ffh12JiH_EE3Y4t4gM/s320/CameraZOOM-20121119233139392.jpg" width="320" /></a></div>
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<i><span style="font-size: x-small;">I cooked the whole box and it was too much pasta for the amount of sauce I made.</span></i></div>
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<i><span style="font-size: x-small;">It was still good though!</span></i></div>
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<div>
One thing to remember, because the sauce is made of cheese and margarine, when refrigerated, it will thicken and harden. So, if you're going to have this for your lunches, like me, it's best to split into separate containers right away, otherwise you won't be able to do it later unless you cut the pasta dish with a knife.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruN0Y8zp11RH2VFpqlZXoFDooCJbTIhmp4rFPBBM9jn4weVFNX6Anr_EbTFhIspMz8A6Pxg5JHRkO4mashK_56SB1bIekE6Jp3p5B5fTMp0vuy6pmbctL92WXCL7EM9CcXC1A7FgNkns/s1600/CameraZOOM-20121119233731394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruN0Y8zp11RH2VFpqlZXoFDooCJbTIhmp4rFPBBM9jn4weVFNX6Anr_EbTFhIspMz8A6Pxg5JHRkO4mashK_56SB1bIekE6Jp3p5B5fTMp0vuy6pmbctL92WXCL7EM9CcXC1A7FgNkns/s320/CameraZOOM-20121119233731394.jpg" width="320" /></a></div>
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<i><span style="font-size: x-small;">Tada!</span></i></div>
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<div>
And that is that! I had it for my lunch the next day and it was fantastic!!! The taste was so amazing. The mix of Parmesan, and garlic married the ham, broccoli and mushrooms very well with the pasta. This is a success that I will be sure to make again sometime soon. Especially if I have guests over. It would be perfect with a nice cool glass of white wine!</div>
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<div>
Bon appétit!</div>
Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com0tag:blogger.com,1999:blog-7895515740314277656.post-80438707094989000432012-11-02T19:28:00.003-04:002012-11-03T11:13:42.373-04:00Golden Thunderpants Tacos!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uobWocsfbglb6i9N2RGHVXbj4El6QAYHB-PXe_GaDV48rOTQGNI7YPBLSUwvVb_wOTNKBdKwnzOv-R2L4lE5KtZOn5bHXzoMhyy2RHr3_p42DP2HNMAmM9ehglA1JU8RtmJPEvrDpNM/s1600/CameraZOOM-20121031214424087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uobWocsfbglb6i9N2RGHVXbj4El6QAYHB-PXe_GaDV48rOTQGNI7YPBLSUwvVb_wOTNKBdKwnzOv-R2L4lE5KtZOn5bHXzoMhyy2RHr3_p42DP2HNMAmM9ehglA1JU8RtmJPEvrDpNM/s640/CameraZOOM-20121031214424087.jpg" width="480" /></a></div>
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¡Hola muchachos! Golden Thunderpants here to tell you about an incredible Mexicano recipe that I've cooked up! Every year, at the lucha offices, we organize a potluck for Halloween. Last year I made tasty nacho-breaded chicken strips with salsa! It was a pretty simple recipe. You take a bag of Tostitos nacho chips and you give it a good supplex or a pile driver to obliterate them into tiny little bits. Then you dip your chicken strips in flour, then egg wash and you roll them in the nacho chips and you bake them in the oven at 350 until the meat is all cooked. Then you serve them hot with a tasty salsa dip! But, that was last year.<br />
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This year, I decided to make home made soft shell tacos and they were an absolute hit with the señoras at work! There are a couple of co-workers who are vegetarians too, so I made an extra filling just for them so everyone can enjoy my delicious tacos! The whole meal was composed of either spicy ground beef or a home-made spicy bean dip, a tasty fresh tomato, avocado, red onions, mango and lime salsa and tex mex cheese on a soft fajita shell. It was absolutely delicioso!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBq67BKkw43KJsj5K2I2eUxxbANxfEKO7PuLXr64SNW1Z75SdTCr7rkuGMeAMQ7RMuQb5qBBlVldexn08ygfthjnzdUjuDSbtrF2XlLG-heHl6VM9CighMzBdc2oWHCeMD68O01JXNMg/s1600/CameraZOOM-20121030174428598.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBq67BKkw43KJsj5K2I2eUxxbANxfEKO7PuLXr64SNW1Z75SdTCr7rkuGMeAMQ7RMuQb5qBBlVldexn08ygfthjnzdUjuDSbtrF2XlLG-heHl6VM9CighMzBdc2oWHCeMD68O01JXNMg/s640/CameraZOOM-20121030174428598.jpg" width="480" /></a></div>
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Consider yourself lucky, amigo! Because today, I will tell you how to make the great Golden Thunderpants Tacos! Here is what you need. Keep in mind that I made this for a ton of people so you might want to reduce the portions a bit, unless you are having a fiesta, in which case you'll be just fine.<br />
<h2>
The Salsa</h2>
First here are the ingredients for the salsa:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-piwzcZ0nkH0S8PREi3Po2TINmog9DeREDtbBFC99sKLrdlPm2XQkowfOgRWQy-VxMOCAjC7k9EPd3xlJknImZaq7-MGm9AX2fDhB3ZlRabLzGzvci6gA4TFPe5d9-LdtbqnVzz940hs/s1600/CameraZOOM-20121029205651675.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-piwzcZ0nkH0S8PREi3Po2TINmog9DeREDtbBFC99sKLrdlPm2XQkowfOgRWQy-VxMOCAjC7k9EPd3xlJknImZaq7-MGm9AX2fDhB3ZlRabLzGzvci6gA4TFPe5d9-LdtbqnVzz940hs/s400/CameraZOOM-20121029205651675.jpg" width="400" /></a></div>
<br />
<b>Ingredients</b><br />
<ul>
<li>2 large tomatoes (or 3 small ones)</li>
<li>2 avocados (make sure they're nice and ripe, check if they feel a bit soft when you squeeze them)</li>
<li>2 mangos</li>
<li>1/2 a large red onion</li>
<li>1 lime</li>
</ul>
<div>
<b>Instrucciones</b><br />
<br />
Get yourself a cutting board, a knife and a very large bowl and start chopping away. Make sure you chop everything in small 1cm (~1/4in) cubes or less if possible. Add them to the large bowl as you go along with the ingredients.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Pwx35jJqi0x2b5Tiz-QawG8MGNJVxIaxitXlituVdOd_4Qxv81kcySfh7xARd-93-mKi1sjptjgc6C3nyQ2ueXTauPqawDi9FTdutzD8-tzJye-USagDINWXetTqh1ksft5vPtG78u0/s1600/CameraZOOM-20121029210245723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Pwx35jJqi0x2b5Tiz-QawG8MGNJVxIaxitXlituVdOd_4Qxv81kcySfh7xARd-93-mKi1sjptjgc6C3nyQ2ueXTauPqawDi9FTdutzD8-tzJye-USagDINWXetTqh1ksft5vPtG78u0/s320/CameraZOOM-20121029210245723.jpg" width="320" /></a></div>
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Remove the heart for the tomatoes and chop away! To remove the heart, I insert the knife around the stem to make a 2cm (1/2in) square and just push it out with my thumb.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiQnqdFDLfiCizL8Rg3UCAHAsS0mceo_wrDSOm29zTV98OiEL0vFEO3t9qs-m-N9-1Y110ucW4rwUEZ0yZ7K4Yg-k1f69VE-s9mhg2y9YRsuxq7vmjsK8yGsu2NjV5YdyEqC_6ISVWbs/s1600/CameraZOOM-20121029210556722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiQnqdFDLfiCizL8Rg3UCAHAsS0mceo_wrDSOm29zTV98OiEL0vFEO3t9qs-m-N9-1Y110ucW4rwUEZ0yZ7K4Yg-k1f69VE-s9mhg2y9YRsuxq7vmjsK8yGsu2NjV5YdyEqC_6ISVWbs/s320/CameraZOOM-20121029210556722.jpg" width="320" /></a></div>
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For the avocado, slice it in half by inserting the blade and sort of cutting all around the large seed. Then knock it on the cutting board with the knife, then jiggle the knife sideways and it should open practically by itself. Then take a spoon and sort of separate the skin from the flesh. Then chop it all up real good. Be careful, those are slippery hijos de puta. Also they will make a mess of your board, so wipe it off afterwards with a paper towel.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KVNgbhnIH3Yjp5AIBkSPpMCk0_eCTu2lmZu5xMW570uUkKwCXcjPsPyB7Yka57dUBD3TOaIIS6YtXBkgkrzV3WDNHwgrldWkLHrvDFtQiXA7gvlkGg6zIVEB0peG7CZYvFGfEHx4cmU/s1600/CameraZOOM-20121029212000984.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KVNgbhnIH3Yjp5AIBkSPpMCk0_eCTu2lmZu5xMW570uUkKwCXcjPsPyB7Yka57dUBD3TOaIIS6YtXBkgkrzV3WDNHwgrldWkLHrvDFtQiXA7gvlkGg6zIVEB0peG7CZYvFGfEHx4cmU/s320/CameraZOOM-20121029212000984.jpg" width="320" /></a></div>
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Next comes the mangoes. When you pick them, make sure that, like the avocado, they're a little soft when you squeeze them to make sure they're ripe enough. Those are tricky because the large seed in the middle is flat and the flesh is pretty stuck to it. So try to get a feel with the knife where the seed ends on each side of the fruit and cut it lengthwise along the seed on each of its sides.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU69Y5B1MpCOS1RM3e1avpWcQHOJaekf3UvVTuasrpxvMXl2qSJmp0ncpWgvXQuQND-DgT21oet3NO2Yytq1vMJt8zqePlmywkre6nJcaxu0benwLKoxXkats1J46d3NeXoNGhajQjzh4/s1600/CameraZOOM-20121029213643539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU69Y5B1MpCOS1RM3e1avpWcQHOJaekf3UvVTuasrpxvMXl2qSJmp0ncpWgvXQuQND-DgT21oet3NO2Yytq1vMJt8zqePlmywkre6nJcaxu0benwLKoxXkats1J46d3NeXoNGhajQjzh4/s320/CameraZOOM-20121029213643539.jpg" width="320" /></a></div>
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<div>
Then we have to cut the onion. Make sure it's a large one because we'll need one half for the salsa and the other for the bean dip we're going to do later on. Here's a trick on how to cut onions. Cut it in half while it's still all covered with it's dried up skin on the outside. It makes it easier to remove the skin. Then cut the onion by going always towards the center. This way, when you slice it afterwards, it all falls apart into neat little pieces. Make sure you chop them a little bit more to make sure they're tiny enough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnDpaFZF55zdeNlrRPmdWOUuVZFZdNmQR5xIldxmUI9Ua0Li4cYjJwEm_v9_4vt-t95DDjyhZOafUN6pE81vVQdRE7uPdYBvN0MKkQuNZIrpdjQ1vny2RZUphs3XOvPQsqALbYGefD6s/s1600/CameraZOOM-20121029215320685.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnDpaFZF55zdeNlrRPmdWOUuVZFZdNmQR5xIldxmUI9Ua0Li4cYjJwEm_v9_4vt-t95DDjyhZOafUN6pE81vVQdRE7uPdYBvN0MKkQuNZIrpdjQ1vny2RZUphs3XOvPQsqALbYGefD6s/s320/CameraZOOM-20121029215320685.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Uu-91lYImYx7SwFWtWLrt3e2DfL2TVmjq0WXVY2rFSM4LFvfTsoHZ4g9t5VIY5AY7vvREEHYcIp4ynK8LybUu4q7K-s2lF9S60vBnQvU6JyicvfSvfvpN3ZnzLhvm62tLFrcaMQHVXo/s1600/CameraZOOM-20121029215528741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Uu-91lYImYx7SwFWtWLrt3e2DfL2TVmjq0WXVY2rFSM4LFvfTsoHZ4g9t5VIY5AY7vvREEHYcIp4ynK8LybUu4q7K-s2lF9S60vBnQvU6JyicvfSvfvpN3ZnzLhvm62tLFrcaMQHVXo/s320/CameraZOOM-20121029215528741.jpg" width="320" /></a></div>
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<div>
Finally, slice the lime in two and, with all your luchador might, squeeze the juice out into the chopped vegetables and mix everything well using your strong manly hands or a couple of spoons if don't like getting your hands dirty.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUg27GNasFa4h-zr0tfpYOjEU2Ir-A5MgvY61h_-9DsBg-NJhz-efUoGjKs6oUgwxSzvoqeKIUBwWu6d_-3M0_ONT8Zr8umbKRjW_NCi65BxpXTFV2GQLsIGxo3bvgd2FWkKZ-QEklSw/s1600/CameraZOOM-20121029220258398.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUg27GNasFa4h-zr0tfpYOjEU2Ir-A5MgvY61h_-9DsBg-NJhz-efUoGjKs6oUgwxSzvoqeKIUBwWu6d_-3M0_ONT8Zr8umbKRjW_NCi65BxpXTFV2GQLsIGxo3bvgd2FWkKZ-QEklSw/s320/CameraZOOM-20121029220258398.jpg" width="320" /></a></div>
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<div>
And there you have it! The tasty fresh salsa!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6S0QGqIK4MeX3kOLqhNfoT0oIxaBgb27k-4ySJ8gQh1gJ53uOP6fmLkmfojxSU9To48ZMjdF1S4t0r1HX-oZKl-s4_nbJv5oCLBwekWXbHVsVpD-uH_7KblQ5ORFPwR6uiJGrVOnwb7c/s1600/CameraZOOM-20121029220308651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6S0QGqIK4MeX3kOLqhNfoT0oIxaBgb27k-4ySJ8gQh1gJ53uOP6fmLkmfojxSU9To48ZMjdF1S4t0r1HX-oZKl-s4_nbJv5oCLBwekWXbHVsVpD-uH_7KblQ5ORFPwR6uiJGrVOnwb7c/s320/CameraZOOM-20121029220308651.jpg" width="320" /></a></div>
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<h2>
The Vegetarian Filling</h2>
Now it's time to make the vegetarian filling. That filling was made with black beans, red onions, red bell pepper garlic, salsa cornmeal and spices. It fairly straightforward and easy to make, but you need strong fists to pound the black beans into a purée, like I would with my adversaries in the ring! So here are the ingredients:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgfwzQIY0j_VlYTAxF9K82wF4-7LYpvqLHgJNzpqZlKeMx9hAfQBvTIxPpVNxi9eMGLCksqJgKIzPHRbv8uufOKCf4c0QctMbYVE-nllU_mmQ6t7U10G8SxKL86TJFRJ-k9D-5pLuJ-OE/s1600/CameraZOOM-20121029221446451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgfwzQIY0j_VlYTAxF9K82wF4-7LYpvqLHgJNzpqZlKeMx9hAfQBvTIxPpVNxi9eMGLCksqJgKIzPHRbv8uufOKCf4c0QctMbYVE-nllU_mmQ6t7U10G8SxKL86TJFRJ-k9D-5pLuJ-OE/s320/CameraZOOM-20121029221446451.jpg" width="320" /></a></div>
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<br />
<b>Ingredients</b><br />
<br />
<ul>
<li>1 tablespoon olive oil</li>
<li>half a large red onion (the other half from the salsa)</li>
<li>2 cloves of garlic</li>
<li>1 red bell pepper</li>
<li>2 cans of black beans (340ml or 19fl oz cans)</li>
<li>2 tablespoons of cornmeal (It's the same thing as the <a href="http://cookingsolomontreal.blogspot.ca/2012/07/well-kiss-mah-grits.html" target="_blank">grits</a> or polenta)</li>
<li>1 1/2 tbs cumin</li>
<li>1 tsp paprika</li>
<li>1 tsp cayenne pepper</li>
<li>1 tsp chili powder</li>
<li>1 1/2 tsp ground black pepper</li>
<li>1 cup salsa</li>
</ul>
<div>
<b>Instrucciones</b></div>
<div>
<br /></div>
<div>
Start by opening and draining the cans of beans and make sure there is no more water left on the cans. Then pour the black beans in a large bowl and mash them. I used my mighty fists of the Mayan gods, but you can use a potato masher instead.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYyt8vVXQlmrd_9IyZLTlM3XaEnWUUssxkMGEZxgZuUmNpBqUGToLbI6AjjalkOQQo0B_2scZ-g-N04BMGgNjhKFobQLL-E-o_xV3jwP6Wp3EC7JE2emtNH1eXyzZCsH7akk0ok0b5008/s1600/CameraZOOM-20121029222730070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYyt8vVXQlmrd_9IyZLTlM3XaEnWUUssxkMGEZxgZuUmNpBqUGToLbI6AjjalkOQQo0B_2scZ-g-N04BMGgNjhKFobQLL-E-o_xV3jwP6Wp3EC7JE2emtNH1eXyzZCsH7akk0ok0b5008/s320/CameraZOOM-20121029222730070.jpg" width="320" /></a></div>
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<i><span style="font-size: x-small;">Ok you got me, I used a potato masher.</span></i></div>
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<i><span style="font-size: x-small;">Otherwise I would've punched through my counter!</span></i></div>
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<div>
Afterwards, mince up all your vegetables and garlic into tiny little bits.</div>
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<div>
Then, mix up all the spices and cornmeal together in a bowl and stir them up to mix them well.</div>
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<div>
You're all set! Lets start cooking! In a large pan, put the olive oil. About a tablespoon or enough to cover the bottom of the pan so your food doesn't stick. Set the heat to medium and when the pan and oil are hot, add the vegetables and let them cook until they get soft and the onions are transparent.</div>
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<div>
When the vegetables are cooked, slowly pour the mashed black beans in the pan. Then cover with half the mixed spices. Stir the black beans with the vegetables so that everything gets mixed evenly. Then add the rest of the spices and stir some more!</div>
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<div>
Add the salsa and stir again! Mix it all up real good!</div>
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<div>
Finally, lower the heat to medium low and cover for 5 min. (Check from time to time so it doesn't stick to the pan.)</div>
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<div>
After 5 minutes, remove the lid, stir it well and let cook another 5 minutes or until the mixture becomes thick enough. At this point we just want to evaporate the excess water. Stir occasionally so it doesn't stick to the pan. When it's thick enough, remove from heat and let it cool a bit and you're done!</div>
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<div>
At this point you're ready to eat if you want your tacos vegetarian. Just take a small soft fajita, put some of the bean mixture, add the home made salsa and some tex mex cheese and dinner is ready!</div>
<h2>
Beef filling</h2>
<div>
But, if you are like me and you like to eat the flesh of the animals to gain their powers and strength, then here is how to make the tasty spicy beef filling for the tacos! Again, remember that I used enough meat here to feed an entire league of luchadors, so you might want to adjust the proportions.</div>
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<div>
<b>Ingredients</b></div>
<div>
<ul>
<li>1 kg of ground beef (About 2 lbs)</li>
<li>1 small onion (regular)</li>
<li>1 tbs olive oil</li>
<li>2 tbs Worcesteshire sauce</li>
<li>1 tbs chili powder</li>
<li>1/4 tsp garlic powder</li>
<li>1/4 tsp onion powder</li>
<li>1/4 tsp red pepper flakes</li>
<li>1/4 tsp dried oregano</li>
<li>1/2 tsp paprika</li>
<li>1 1/2 tsp ground cumin</li>
<li>1 tsp sea salt (or regular salt)</li>
<li>1 tsp black pepper</li>
</ul>
<div>
<b>Instrucciones</b></div>
<div>
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<div>
Mix all the spices into a bowl. Just pour them all in and stir them up so they are all well mixed.</div>
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<div>
Mince up the onion into muy pequeña pieces.</div>
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<div>
Put a large pan over medium heat, add the oil to cover the base of the pan and cook the onions until they are tender and transparent.</div>
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<div>
Then add the ground beef and break it apart using a spatula and mix with the onions.</div>
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<div class="separator" style="clear: both; text-align: center;">
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<div>
Add the Worcestershire sauce and spread half of the spices across the beef. Stir it well so the spices get mixed well in the meat. Then add the rest of the spices and stir some more! Then let it cook by stirring occasionally. There might be a lot of water from the beef, so cook until most of the water is evaporated. And that's it! You're done!</div>
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<div class="separator" style="clear: both; text-align: center;">
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<div>
Now you can transfer all that you have cooked up into containers and serve with a stack of small fajitas and let your guests make their taco! Optionally, bring bottle of tequila, shot glasses, some limes quarters and a salt shaker for a good time! ¡Bueno apetito!</div>
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Stephanehttp://www.blogger.com/profile/09460851667138068515noreply@blogger.com1