tag:blogger.com,1999:blog-76224028964397777972024-03-13T04:05:22.650-07:00Chez IsabelleIsabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-7622402896439777797.post-75047243546798644752010-03-19T14:10:00.000-07:002010-03-19T15:48:53.118-07:00Banana-Oat Smoothie<div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4445406667/" title="DSC_3307-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4021/4445406667_36cebff58e.jpg" width="333" height="500" alt="DSC_3307-1" /></a></div><div><br /></div><div><br /></div><div>I made this for breakfast this morning and loved it! It is very filling and tasted wonderful!</div><div><br /></div><div>Ingredients:</div><div><br /></div><div><div>- 1/2 rolled oats (not instant!)</div><div>- 1 cup plain yogurt</div><div>- 2 ripe bananas</div><div>- 1 cup milk</div><div>- 4 Tsp honey</div><div>- 1/4 tsp cinnamon</div><div><br /></div></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4445405007/" title="DSC_3294-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4027/4445405007_1f3dbb3a93.jpg" width="500" height="333" alt="DSC_3294-1" /></a></div><div><br /></div><div><br /></div><div>Combine oats, bananas, milk, honey and cinnamon in a blender and puree until smooth. </div><div>Serve immediately. Makes 2.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4445405781/" title="DSC_3295-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4049/4445405781_59dc1dac47.jpg" width="333" height="500" alt="DSC_3295-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Adapted from <a href="http://www.amazon.com/Everyday-Food-Delicious-Recipes-Clarkson/dp/0307405109/ref=sr_1_1?ie=UTF8&s=books&qid=1269033375&sr=8-1">Everyday food</a>.</div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com3tag:blogger.com,1999:blog-7622402896439777797.post-57795563406881906442010-03-14T09:30:00.000-07:002010-03-14T09:56:46.274-07:00Cherry and chocolate chip cookies.The name of this recipe (from <a href="http://www.amazon.com/Kids-Holiday-Kitchen-Making-Baking/dp/0811861392">Kids in the Holiday Kitchen</a>) is actually "Jolly Cookie Jar". My daughter and I made this over the holidays and gave the jars as a Christmas present to her teacher and crossing guard. We layered all the dry ingredients into a jar, decorated it and wrote the recipe on a little tag attached to it. It was very pretty but unfortunately, I forgot to take a picture of them. Because they were so good I decided to make them again a couple of weeks ago.<div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4432585704/" title="DSC_3042-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2705/4432585704_69a205b423.jpg" width="500" height="333" alt="DSC_3042-1" /></a></div><div><br /></div><div><br /></div><div>Ingredients:</div><div><div>- 3 ounces (3/4 stick) softened butter</div><div>- 1/2 tsp vanilla extract</div><div>- 1 egg</div></div><div>- 1/4 cup granulated sugar</div><div>- 3/4 cup packed light brown sugar</div><div>- 3/4 cup flour</div><div>- 1/4 tsp baking soda</div><div>- 1/4 tsp baking powder</div><div>- 1/2 cup chopped walnuts</div><div>- 1/2 cup dried cherries</div><div>- 1/2 cup rolled oats (not instant)</div><div>- 3/4 cup semi-sweet chocolate chips</div><div><br /></div><div>Set oven temperature to 375°F.</div><div><br /></div><div>In a mixing bowl, combine all the dry ingredients.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4431806387/" title="DSC_3033-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2795/4431806387_7d68a59a75.jpg" width="500" height="333" alt="DSC_3033-1" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4432580348/" title="DSC_3034-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2681/4432580348_3f18a8fa72.jpg" width="500" height="333" alt="DSC_3034-1" /></a></div><div><br /></div><div><br /></div><div>Beat together the softened butter, vanilla extract and egg in another large mixing bowl.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4431808913/" title="DSC_3035-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2696/4431808913_84176400b0.jpg" width="500" height="333" alt="DSC_3035-1" /></a></div><div><br /></div><div><br /></div><div>Add the dry ingredients and stir or mix until well blended.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4432582754/" title="DSC_3037-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4048/4432582754_8b99593482.jpg" width="500" height="333" alt="DSC_3037-1" /></a></div><div><br /></div><div><br /></div><div>Drop by rounded spoonfuls onto an ungreased cookie sheet.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4431811851/" title="DSC_3039-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4028/4431811851_3fa62420ac.jpg" width="500" height="333" alt="DSC_3039-1" /></a></div><div><br /></div><div><br /></div><div>Bake until golden, 7 to 10 minutes. Last time I made them they still din't look fully cooked after 10 minutes so I let them cook for another couple of minutes which was a mistake! Don't let them cook more than 10 minutes!</div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com2tag:blogger.com,1999:blog-7622402896439777797.post-7286778119962696222010-03-07T14:20:00.000-08:002010-03-07T22:04:07.638-08:00Krusball ~ A Swedish Marshmallow Confection.<div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4415244832/" title="DSC_3150-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2724/4415244832_b6a2140bfc.jpg" width="500" height="333" alt="DSC_3150-1" /></a></div><div><br /></div><div><br /></div><div>I did not make those! They are from Ikea. I just had to share because they are so wonderful! They are coconut flavored, chocolate covered, soft and fluffy marshmallows. We've been back from Ikea for about an hour and I already ate three. At this rate they will be all gone by the end of the day! Oh well, I guess it's a good thing I only go to Ikea about once a year!</div><div><br /></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4415243476/" title="DSC_3178-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2689/4415243476_a9a4373673.jpg" width="500" height="333" alt="DSC_3178-1" /></a></div><div><br /></div><div><br /></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com0tag:blogger.com,1999:blog-7622402896439777797.post-76760641035101649012010-03-04T12:26:00.000-08:002012-09-22T04:46:59.767-07:00Snack mom of the week!Every Thursday in my daughter's class, a child must bring a snack for every student (the rest of the week, they bring their own snack). The name of the snack needs to start with the letter of the week. This week, the letter is U. I had the choice between ubi, udon, ugli, ukha, uku and other exotic fruits/foods that I have never heard of before. I could have done upside down cakes but that's a lot of work and I am not sure it would have been very appealing to the kids. So I talked to Maia -she always has great ideas- and she mentioned those little umbrellas that you find in cocktails. And I thought that it was exactly what I needed. I could stick them on anything and there I would have my "U" snack. I decided to go for cream cheese rolls as I thought most kids would be familiar with it and even the picky ones would probably like it. <br />
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You should have seen the kids' faces when they came back from recess and found those on their desks. They all looked like little kids discovering what's under the tree on Christmas morning! They ALL ate them and even the 10 extra ones I had made were gone by the end of snack time.</div>
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One of the little girls even asked me to give her mom the recipe so she could make it at home. That really made my day!</div>
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Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com3tag:blogger.com,1999:blog-7622402896439777797.post-67098840029384385582010-03-03T11:15:00.000-08:002010-03-03T11:15:13.605-08:00Toasted Coconut Marshmallows.<div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4403832583/" title="DSC_3006-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2716/4403832583_9ca3222f98.jpg" width="500" height="333" alt="DSC_3006-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4404579568/" title="DSC_3014-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4002/4404579568_ed8982bc02.jpg" width="500" height="333" alt="DSC_3014-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">I have a thing for marshmallows. Actually, let me rephrase that, I have a passion for marshmallows. Ever since I was little, I remember loving them. Nothing could get between me and my "Chamallows" as we say in France. It's a good thing Haribo Chamallows are not sold in the U.S. because if they were I can guarantee I'd be 20 pounds heavier! I have no self-control when it comes to marshmallows. American store-sold marshmallows are very good too, but they really can't compare to their French counterpart :-)</div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9YYvSlbarQn7ViKxSjf4APi3e4sDqkLY_-vCxrr3rR7meZQnIuXHQf9pX6A2fr92s9vC5XAXg_hyphenhyphenYf8OtSCzw1OZkwJPiOgArlcH847fFnWMl-d7vCvTYUWSXMnMHiD48E05v3V71lU/s1600-h/009512.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 194px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9YYvSlbarQn7ViKxSjf4APi3e4sDqkLY_-vCxrr3rR7meZQnIuXHQf9pX6A2fr92s9vC5XAXg_hyphenhyphenYf8OtSCzw1OZkwJPiOgArlcH847fFnWMl-d7vCvTYUWSXMnMHiD48E05v3V71lU/s400/009512.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5442651297522980274" /></a><br /><div><br /></div><div> Marshmallows make me happy. They are soft, fluffy and flavorful. I find it hard to stop eating them once I have opened a bag (or made some in my own kitchen :-)</div><div>Another thing I am passionate about: coconut. I absolutely adore the way coconut tastes! Maia knows this and when she saw the <a href="http://www.underthehighchair.com/2010/02/toasted-coconut-marshmallows.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+underthehighchair+(Under+the+High+Chair)&utm_content=Google+Reader">recipe for toasted coconut marshmallows on a blog she follows</a>, she immediately knew to send me the link. Thank you Maia! </div><div><br /></div><div>Ingredients:</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4404581410/" title="DSC_2971-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4072/4404581410_2a84cdbba9.jpg" width="500" height="333" alt="DSC_2971-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">- 2 cups finely shredded unsweetened dried coconut</div><div style="text-align: left;">- 2 (1/4 ounce) envelopes unflavored gelatin</div><div style="text-align: left;">- 1 cup water</div><div style="text-align: left;">- 1 1/2 cups sugar</div><div style="text-align: left;">- 1 cup light corn syrup</div><div style="text-align: left;">- 1/4 tsp salt</div><div style="text-align: left;">- 2 tsp vanilla extract</div><div style="text-align: left;">- 1/2 tsp coconut extract (I could only find imitation coconut extract at the store I went to, I will have to find the real thing before I do this recipe again!)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven at 350° F.</div><div style="text-align: left;">To toast the coconut, put it on a baking sheet in the oven until golden brown, about 7 to 10 minutes. Stir it a few times during the process so that it toasts evenly. Be careful not to burn it, it can happen very fast! Once the coconut is toasted, set aside to cool down.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4403817499/" title="DSC_2973-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2684/4403817499_0969e8f054.jpg" width="500" height="333" alt="DSC_2973-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4403818537/" title="DSC_2974-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2726/4403818537_05608fdca3.jpg" width="500" height="333" alt="DSC_2974-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Lightly oil a 9-inch square baking ban. I used canola oil as it doesn't have any flavor. Sprinkle the bottom of the pan with 1/2 cup of the coconut.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4403819585/" title="DSC_2976-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4010/4403819585_ff78b49be7.jpg" width="500" height="333" alt="DSC_2976-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a medium mixing bowl (or the bowl of your stand-mixer, which I highly recommend since this requires to be mixed for quite a while!), sprinkle the gelatin over 1/2 cup of water and set aside. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4403820611/" title="DSC_2977-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4066/4403820611_28dec6cded.jpg" width="500" height="333" alt="DSC_2977-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine the sugar, corn syrup, remaining 1/2 cup of water into a heavy sauce pan and heat on medium-low until sugar has dissolved. Set a candy thermometer in the pan.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4403821439/" title="DSC_2978-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4025/4403821439_c004c09110.jpg" width="500" height="333" alt="DSC_2978-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bring to a boil over medium heat without stirring, until the temperature reaches 240°F (soft ball stage). Remove from the heat and let stand until the bubbles dissipate.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4404587040/" title="DSC_2980-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4045/4404587040_697b97760d.jpg" width="500" height="333" alt="DSC_2980-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">With the mixer on low speed, pour the hot syrup into the gelatin in a thin and steady stream trying to avoid the beater. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4403823131/" title="DSC_2981-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2679/4403823131_8e7a42640f.jpg" width="500" height="333" alt="DSC_2981-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Increase the speed to high and beat for about 15 minutes, until it has become very thick.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Do you see something funny on this picture? Yes, it's me, tip-toeing on my daughter's step-stool to be able to get a picture of the inside of the mixing bowl :-)</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4404588706/" title="DSC_2984-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2762/4404588706_7ecfb65e6d.jpg" width="500" height="333" alt="DSC_2984-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4403824671/" title="DSC_2985-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4053/4403824671_bc2c037c90.jpg" width="500" height="333" alt="DSC_2985-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the vanilla and coconut extracts and beat for another minute.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4404590162/" title="DSC_2988-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2680/4404590162_daf2578b43.jpg" width="500" height="333" alt="DSC_2988-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Transfer the mixture to the prepared pan. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4404591498/" title="DSC_2990-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4051/4404591498_cb2b5728ce.jpg" width="500" height="333" alt="DSC_2990-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sprinkle the top with anoher 1/2 cup toasted coconut.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4403827607/" title="DSC_2991-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4025/4403827607_bf6f880f58.jpg" width="500" height="333" alt="DSC_2991-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Now here's the hardest part: wait at least 2 hours. Let it stand, uncovered at room temperature. Put it in a corner of your kitchen and try to forget about it!</div><div style="text-align: left;">After that time, run a thin spatula between the sides of the pan and the marshmallow mixture.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4404593270/" title="DSC_2995-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4002/4404593270_54c9ced813.jpg" width="500" height="333" alt="DSC_2995-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Invert onto a cutting board and cut into 3/4 inch wide strips and then into squares. I used a pizza cutter and found that it worked great!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4403830465/" title="DSC_3001-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4024/4403830465_7cf5b94057.jpg" width="500" height="333" alt="DSC_3001-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Put the rest of the coconut into a bowl and use it to coat the marshmallows on all sides.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4404596314/" title="DSC_3003-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4022/4404596314_7ed98746cf.jpg" width="500" height="333" alt="DSC_3003-1" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">You can store the marshmallows in an air-tight container (use parchment or wax paper in between layers) in a cool spot for up to a month. But if you're like me, they won't last more than a day or 2!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4404580370/" title="DSC_3012-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4036/4404580370_604815424f.jpg" width="500" height="333" alt="DSC_3012-1" /></a></div><div style="text-align: left;"><br /></div></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com3tag:blogger.com,1999:blog-7622402896439777797.post-65131454882341676872010-03-02T12:50:00.000-08:002010-03-02T14:19:42.592-08:00Mangoes!<div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4400989403/" title="DSC_3060-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2688/4400989403_cbbcd828de.jpg" width="500" height="333" alt="DSC_3060-1" /></a></div><div><br /></div><div><br /></div><div>Mango is my favorite fruit at the moment! I just love its texture and exotic taste! And now that I know how to cut a mango properly (thanks to Maia!), I have been eating lots of them lately!</div><div>Here's how I do it:</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4400990715/" title="DSC_3065-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2779/4400990715_78cd86270d.jpg" width="500" height="333" alt="DSC_3065-1" /></a></div><div><br /></div><div><br /></div><div>Cut the tip where the stem is. It will allow you to see which way the pit goes. </div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4401757344/" title="DSC_3069-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4035/4401757344_0cfcb894ba.jpg" width="500" height="333" alt="DSC_3069-1" /></a> </div><div><br /></div><div><br /></div><div>Cut the mango lengthwise along the pit.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4400993217/" title="DSC_3070-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4022/4400993217_fc7c579f6a.jpg" width="500" height="333" alt="DSC_3070-1" /></a></div><div><br /></div><div>Repeat on the other side.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4400994525/" title="DSC_3071-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4032/4400994525_5c7cd82434.jpg" width="500" height="333" alt="DSC_3071-1" /></a></div><div><br /></div><div><br /></div><div>Cut a cross hatch patter through the mango's pulp, being carefull not to cut the skin.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4401761078/" title="DSC_3074-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4042/4401761078_9604de71ca.jpg" width="500" height="333" alt="DSC_3074-1" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4401761930/" title="DSC_3075-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2775/4401761930_b0cc920cf4.jpg" width="500" height="333" alt="DSC_3075-1" /></a></div><div><br /></div><div><br /></div><div>Hold the mango with both hands and make the diced pulp "pop" out. Looks pretty, doesn't it? Repeat for the other part of the mango.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4401763136/" title="DSC_3076-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2803/4401763136_42f28d9fca.jpg" width="500" height="333" alt="DSC_3076-1" /></a></div><div><br /></div><div>All you need to do now is to run a knife between the pulp and the skin and voila, your mango is ready to be eaten. Enjoy!</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4401764040/" title="DSC_3081-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4003/4401764040_d92e6c2982.jpg" width="500" height="333" alt="DSC_3081-1" /></a></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com0tag:blogger.com,1999:blog-7622402896439777797.post-87470138035659599752010-02-27T21:45:00.000-08:002010-02-27T22:18:21.905-08:00For breakfast tomorrow!Since the quiche was such a huge success, I made another one today. I think it has become a tradition to make some extra mini quiches for the next morning! <div>Julia has recently decided to rate my food with a star system and after taking her first bite of today's quiche she exclaimed that it was worth 100 stars! Aww, sweet girl, she knows how to make mommy happy!</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4394279642/" title="DSC_2994-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2708/4394279642_d99934b5d7.jpg" width="333" height="500" alt="DSC_2994-1" /></a></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com0tag:blogger.com,1999:blog-7622402896439777797.post-19573857233049857262010-02-25T16:25:00.000-08:002010-02-27T21:54:29.363-08:00Spinach and bacon quicheI am quite ashamed to say that I am French and I just now made my first quiche! Oh well, better late than never, right? For some reason, I always thought that quiches were difficult to make but I have been quite culinarily adventurous lately and as it turns out, it was very easy to make and oh so delicious! The only "difficult" part would be to make the pie crust but you can buy those already made so that's not a big deal at all. I had one in the freezer from last time I made some (I used <a href="http://isabellecooking.blogspot.com/2009/10/flan-patissier-sweet-custard-tart.html">this recipe</a>.)<div><br /></div><div>And ok, I just have to say that I know it doesn't look very well presented and you'd probably not guess by just looking at this picture but it was extremely delicious! All three of us absolutely loved it!<br /><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4387943991/" title="DSC_2908-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2706/4387943991_f5c640e08e.jpg" width="500" height="333" alt="DSC_2908-1" /></a></div><div><br /></div><div><br /></div><div>Ingredients:</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4388699362/" title="DSC_2891-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2509/4388699362_87c64f8203.jpg" width="500" height="333" alt="DSC_2891-1" /></a></div><div><br /></div><div><br /></div><div>- 6 large eggs, beaten</div><div>- 1 1/2 cups heavy cream</div><div>- salt, to taste</div><div>- freshly ground coarse black pepper, to taste</div><div>- 2 cups fresh baby spinach, chopped and packed</div><div>- 1 lb bacon, cooked and crumbled</div><div>- 1 1/2 cup shredded swiss cheese</div><div>- 1 (9 inch) refrigerated pie crust, fitted to a 9-inch glass pie plate</div><div><br /></div><div>Preheat oven to 375 degrees.</div><div><br /></div><div>I baked the pie crust first -with rice as I didn't have beans- and I forgot that it shrinks when it's baking. I will remember next time!</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4387936819/" title="DSC_2894-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4018/4387936819_c03327f50d.jpg" width="500" height="333" alt="DSC_2894-1" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4387937541/" title="DSC_2895-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4049/4387937541_9f1e0bb308.jpg" width="500" height="333" alt="DSC_2895-1" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4387938247/" title="DSC_2896-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2747/4387938247_07b5324d76.jpg" width="500" height="333" alt="DSC_2896-1" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4387939013/" title="DSC_2898-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4041/4387939013_5f80dbc6b1.jpg" width="500" height="333" alt="DSC_2898-1" /></a></div><div><br /></div><div><br /></div><div>Combine the eggs, cream, salt and pepper in a food processor or blender.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4387939747/" title="DSC_2899-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2573/4387939747_b02486a320.jpg" width="333" height="500" alt="DSC_2899-1" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4387940345/" title="DSC_2901-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2703/4387940345_15d6e3a3a1.jpg" width="333" height="500" alt="DSC_2901-1" /></a></div><div><br /></div><div><br /></div><div>Layer the spinach, bacon and cheese in the bottom of the pie crust. I actually forgot this and mixed the cheese in the blender with everything else, that's why you can't see any cheese in the picture!</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4387941147/" title="DSC_2903-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4014/4387941147_01c2333432.jpg" width="500" height="333" alt="DSC_2903-1" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><br /></div><div>Pour the egg mixture on top.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4387941913/" title="DSC_2904-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4017/4387941913_9a1dee826c.jpg" width="500" height="333" alt="DSC_2904-1" /></a></div><div><br /></div><div><br /></div><div>Bake for 35-40 minutes, until the egg mixture is set. I think I baked mine about 5 minutes too many...</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4388705916/" title="DSC_2905-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4067/4388705916_204203364f.jpg" width="500" height="333" alt="DSC_2905-1" /></a></div><div><br /></div><div>Cut into 8 wedges and serve. You can also eat it cold, it tastes very goo that way too!</div><div><br /></div><div><br /></div><div>I had a little extra egg mixture so I baked it in a ramekin and had it for breakfast the next day!</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4388706370/" title="DSC_2906-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4054/4388706370_4ed2eb3c34.jpg" width="500" height="333" alt="DSC_2906-1" /></a></div><div><br /></div><div>I used <a href="http://www.foodnetwork.com/recipes/paula-deen/spinach-and-bacon-quiche-recipe/index.html">this</a> recipe.</div></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com1tag:blogger.com,1999:blog-7622402896439777797.post-21568850923010703392010-02-13T20:00:00.000-08:002010-02-13T20:18:57.483-08:00My 1st pain d'epices was messed up and I didn't even know!About a month ago, I made a <a href="http://isabellecooking.blogspot.com/2010/01/pain-depices.html">pain d'epices for the first time</a>. Well it wasn't until I made another one a couple of days ago that I realized I had completely messed it up the first time! I forgot to add a whole entire cup of water to the batter before adding the dry ingredients!<div><br /></div><div>This time, with the water, the pain d'epice was much more moist and flavorful. Yum!</div><div><br /></div><div>Here I was putting the dry ingredietns together and I thought it looked pretty:</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4354671769/" title="DSC_2654-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4061/4354671769_8d2eea9c11.jpg" width="500" height="333" alt="DSC_2654-1" /></a></div><div><br /></div><div><br /></div><div>And the result:</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4354670079/" title="DSC_2748-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4030/4354670079_d8b6673531.jpg" width="500" height="333" alt="DSC_2748-1" /></a></div><div><br /></div><div>And I also wanted to show my new kitchen gadget, a <a href="http://www.kingarthurflour.com/shop/items/expandable-bread-keeper">bread keeper</a>. Love it! It's expendable and has a cuting board.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4354670811/" title="DSC_2750-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4008/4354670811_4fc3d5563c.jpg" width="500" height="333" alt="DSC_2750-1" /></a></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com0tag:blogger.com,1999:blog-7622402896439777797.post-35679175191063773762010-02-13T16:17:00.000-08:002010-02-13T17:44:40.066-08:00Chocolate Mousse<div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4355026674/" title="DSC_2409-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4040/4355026674_af34d99246.jpg" width="500" height="333" alt="DSC_2409-1" /></a></div><div><br /></div><div><br /></div><div>When I was a teenager, I used to make chocolate mousse very often. It had been at least 10 years since I had made some so I was a little nervous when I set off to make some a few weeks ago. I think the result was pretty good but in an effort not to "break" the eggs, I think I didn't incorporate the chocolate well enough witch resulted in some white lumps. Nothing dramatic, but it's definitely something I need to improve on next time I make it!</div><div><br /></div><div>This recipe is from <a href="http://www.latartinegourmande.com/2006/03/28/mousse-au-chocolat-chocolate-mousse/">La Tartine Gourmande</a>.</div><div><br /></div><div><br /></div><div>Ingredients:</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4355027268/" title="DSC_2384-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4003/4355027268_6f72558869.jpg" width="500" height="333" alt="DSC_2384-1" /></a></div><div><br /></div><div><br /></div><div>- 150 g dark chocolate</div><div>- 1/2 cup (100 ml) cold heavy cream</div><div>- 10 g sugar</div><div>- 5 egg whites</div><div><br /></div><div>Melt your chocolate using the<a href="http://en.wikipedia.org/wiki/Bain_marie"> bain-marie technique</a>.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4355027994/" title="DSC_2386-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2677/4355027994_db4d4f0009.jpg" width="500" height="333" alt="DSC_2386-1" /></a></div><div><br /></div><div><br /></div><div>Heat the cream until boiling.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4355028630/" title="DSC_2388-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4054/4355028630_524ef249b4.jpg" width="500" height="333" alt="DSC_2388-1" /></a></div><div><br /></div><div><br /></div><div>Add the cream to the melted chocolate and mix well. It should thicken.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4354284733/" title="DSC_2389-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4036/4354284733_7cbef1746f.jpg" width="500" height="333" alt="DSC_2389-1" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4355030816/" title="DSC_2392-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2789/4355030816_07740185f3.jpg" width="500" height="333" alt="DSC_2392-1" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4355031688/" title="DSC_2393-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2694/4355031688_6534177dce.jpg" width="500" height="333" alt="DSC_2393-1" /></a></div><div><br /></div><div><br /></div><div>Beat your egg whites firm.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4354285441/" title="DSC_2391-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2801/4354285441_9e7f19b9cb.jpg" width="500" height="333" alt="DSC_2391-1" /></a></div><div><br /></div><div><br /></div><div>Before they are fully firm, gradually add the sugar and continue to mix.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4354287787/" title="DSC_2394-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4015/4354287787_838a762b38.jpg" width="500" height="333" alt="DSC_2394-1" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4355032974/" title="DSC_2395-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2764/4355032974_2712f17e8e.jpg" width="500" height="333" alt="DSC_2395-1" /></a></div><div><br /></div><div><br /></div><div>Then, very carefully, add the egg whites to the preparation, making sure not to "break" the eggs. Use a wooden spoon to describe large circular movements. </div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4355033488/" title="DSC_2396-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2730/4355033488_7c917c02c0.jpg" width="500" height="333" alt="DSC_2396-1" /></a></div><div><br /></div><div><br /></div><div>Place in individual cups or a large bowl.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4354289681/" title="DSC_2399-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4028/4354289681_10225bf913.jpg" width="500" height="333" alt="DSC_2399-1" /></a></div><div><br /></div><div><br /></div><div>Chill at least one hour before serving.</div><div><br /></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com0tag:blogger.com,1999:blog-7622402896439777797.post-11539273779292344722010-02-13T14:53:00.000-08:002010-02-13T16:40:30.382-08:00Such an inspiration!Today, I discovered a new cooking blog and I absolutely love it! Check out <a href="http://17andbaking.com/">17 and Baking</a>. This young woman is 17 years old and so talented! Her writing, photography and recipes are amazing! And she lives in Seattle :-)Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com0tag:blogger.com,1999:blog-7622402896439777797.post-32238991013245090902010-02-13T10:49:00.000-08:002010-02-13T14:40:12.298-08:00Fabulous pancakes!I recently discovered <a href="http://www.kingarthurflour.com/recipes2008/guaranteed-recipes-overview.html">King Arthur Flour's "Guaranteed" recipes</a> and I am very impressed with the results. So far I have made the pancakes, the shortbread and the banana bread and they were all so good that I doubt I will ever try a different recipe for them.<div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4353576901/" title="DSC_2449-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2749/4353576901_79b71d4180.jpg" width="500" height="333" alt="DSC_2449-1" /></a></div><div><br /></div><div><a href="http://www.kingarthurflour.com/shop/PrintRecipe?RID=48&radio=1">Here's the printable version from King Arthur website</a>. </div><div><br /></div><div>Ingredients:</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4353567745/" title="DSC_2434-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2726/4353567745_c36664157e.jpg" width="500" height="333" alt="DSC_2434-1" /></a></div><div><br /></div><div><br /></div><div>- 2 large eggs</div><div>- 1 1/4 cups of milk</div><div>- 3 Tbsp melted butter or vegetable oil</div><div>- 1 1/2 cups flour</div><div>- 3/4 tsp salt</div><div>- 2 tsp baking powder</div><div>- 2 Tbsp sugar or 1/4 cup malted milk powder</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:Georgia, Times, serif;font-size:14px;">Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:Georgia, Times, serif;font-size:14px;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><a href="http://www.flickr.com/photos/isapoulette/4353568663/" title="DSC_2437-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4049/4353568663_8494c459ab.jpg" width="500" height="333" alt="DSC_2437-1" /></a></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><a href="http://www.flickr.com/photos/isapoulette/4354315714/" title="DSC_2438-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4001/4354315714_289fa98cab.jpg" width="500" height="333" alt="DSC_2438-1" /></a></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size:14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;">Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><a href="http://www.flickr.com/photos/isapoulette/4353570693/" title="DSC_2439-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4003/4353570693_72afb76315.jpg" width="500" height="333" alt="DSC_2439-1" /></a></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;">Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><a href="http://www.flickr.com/photos/isapoulette/4354317786/" title="DSC_2441-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4016/4354317786_67785138af.jpg" width="500" height="333" alt="DSC_2441-1" /></a></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;">Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;">Drop 1/3 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><a href="http://www.flickr.com/photos/isapoulette/4353572669/" title="DSC_2442-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4015/4353572669_6f2f889491.jpg" width="500" height="333" alt="DSC_2442-1" /></a></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><a href="http://www.flickr.com/photos/isapoulette/4354319744/" title="DSC_2444-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4057/4354319744_5e49808c93.jpg" width="500" height="333" alt="DSC_2444-1" /></a></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><a href="http://www.flickr.com/photos/isapoulette/4354320758/" title="DSC_2445-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4049/4354320758_9bbe1d8e58.jpg" width="500" height="333" alt="DSC_2445-1" /></a></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size:14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:14px;"><br /></span></span></div></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com5tag:blogger.com,1999:blog-7622402896439777797.post-50450087017413822282010-02-10T15:30:00.000-08:002010-02-11T13:53:24.359-08:00Coconut Shrimp.This recipe is from <a href="http://www.amazon.com/Steamy-Kitchen-Cookbook-Recipes-Tonights/dp/0804840288">The Steamy Kitchen Cookbook</a> by Jaden Hair. My in-laws actually know her and they had her sign the book for me before sending it to me for Christmas. How cool is that?<div>I have always wanted to cook Asian food but had never tried before. I think I was a little intimidated by all the ingredients I had never used before and how different it is from the way I am used to cooking. I really like this cookbook because it really does make it look "easier" than I thought it would be to cook Asian dishes. For my first try, I decided to make some coconut shrimp.</div><div>We all thought it was very tasty and I can't wait to make it again!</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4347466128/" title="DSC_2432-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2746/4347466128_4c5c41e878.jpg" width="500" height="333" alt="DSC_2432-1" /></a></div><div><br /></div><div><br /></div><div>Ingredients:</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4346711839/" title="DSC_2421-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2753/4346711839_29a48da7e5.jpg" width="500" height="333" alt="DSC_2421-1" /></a></div><div><br /></div><div><br /></div><div>- 1/4 cup unsweetened shredded coconut</div><div>- 1 Tbsp high-heat cooking oil</div><div>- 1 lb (500g) raw tail-on shrimp, deveined and patted really dry</div><div>- 2 tbsp butter</div><div>- 4 green onions, cut into 2-in (5 cm) lengths</div><div>- 1 Tbsp finely minced garlic</div><div>- 3 Tbsp cognac (brandy or rum make good substitutes)</div><div>- generous pinch of salt</div><div>- 3/4 tsp sugar (omit if you are using sweetened shredded coconut)</div><div><br /></div><div>In a wok or frying pan over medium heat, add the coconut and toast until golden brown. This should take 3 to 4 minutes. Don't burn the coconut! Once it is toasted, immediately remove to a plate to cool.</div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4347459104/" title="DSC_2422-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4017/4347459104_7a8b49a800.jpg" width="500" height="333" alt="DSC_2422-1" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4346714053/" title="DSC_2425-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2452/4346714053_8a47c0cc68.jpg" width="500" height="333" alt="DSC_2425-1" /></a></div><div><br /></div><div><br /></div><div>Wipe the wok or pan dry and set over high heat (if you are using a coated non-stick pan/wok, use medium to medium-high heat). Add the oil and swirl to coat. Add the shrimp to the wok, keeping them in a single layer. Fry for one minute, flip and fry for an additional minute until almost cooked through. Remove from the wok, keeping as much oil in the wok as possible.</div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4346715261/" title="DSC_2427-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4043/4346715261_2309dca440.jpg" width="500" height="333" alt="DSC_2427-1" /></a></div><div><br /></div><div><br /></div><div>Turn the heat to medium, add the butter and, once the butter starts bubbling, add the green onion and garlic. Fry until fragrant, about 30 seconds. </div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4347462638/" title="DSC_2428-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4041/4347462638_1db2ea2a98.jpg" width="500" height="333" alt="DSC_2428-1" /></a></div><div><br /></div><div><br /></div><div>Pour in the cognac and add the salt and sugar. </div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4347463912/" title="DSC_2429-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4069/4347463912_8fa6f7a267.jpg" width="500" height="333" alt="DSC_2429-1" /></a></div><div><br /></div><div><br /></div><div>Stir and return the shrimp to the wok. Let the whole thing bubble and thicken just a bit- the sauce should lightly coat the shrimp.</div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4346718883/" title="DSC_2430-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2714/4346718883_ed50314e0d.jpg" width="500" height="333" alt="DSC_2430-1" /></a></div><div><br /></div><div><br /></div><div>Remove from the heat, sprinkle in the toasted coconut and toss well (I forgot to take a picture of that step).</div><div><br /></div><div>Yummy!</div><div><br /></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com0tag:blogger.com,1999:blog-7622402896439777797.post-327810325992725762010-02-07T19:49:00.000-08:002010-02-11T13:54:52.782-08:00Never EVER cut and seed jalapeño peppers without wearing latex gloves......unless you want to be in tremendous and very long burning pain. Trust me, I speak from experience.<div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4339153055/" title="DSC_2616-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4056/4339153055_2ef1838c0c.jpg" width="500" height="333" alt="DSC_2616-1" /></a></div><div><br /><div>My husband had to spend the day at work on Superbowl Sunday so last night I thought it would be nice to make some jalapeno poppers for him and the crew to enjoy. <a href="http://thepioneerwoman.com/">The pioneer Woman</a> has a great recipe for it in her cookbook so I thought I would give it a try. I bought about 30 jalapeno peppers. She does warn you that you need to wear latex gloves or you may have burning sensations on your fingers, but of course I didn't "listen". I thought it couldn't be so bad, and I could rinse off my hands if it bothered me. </div><div>I WAS WRONG. Ok, I may sound overly dramatic, but you have to understand that my hands ended up burning A LOT for about 15 hours before it started going away. At first it was just a little tingling sensation that started just about when I finished seeding the jalapenos. Then, within minutes, it felt as if I had stuck my hands onto a burning stovetop.</div><div>My husband tried to help me and did a google search on what might help to relieve the burning and I tried absolutely everything: baking soda paste, milk, orange juice, sour cream, rubbing alcohol, olive oil, aloe... Nothing worked! Some of those things helped for a few minutes, but then the burning would come back full force. I ended up sleeping only 2 hours last night. Around 4 or 5 am, the pain had subsided a little and I was so exhausted that I finally fell asleep (with both hands on an ice pack). </div><div><br /></div><div>Needless to say, I stopped taking pictures when my hands started burning so there won't be any recipe today. My husband ended up finishing it for me while I rubbed my hands with baking soda. They cooked them and ate them this afternoon at work and he said that they tasted pretty good. It has been almost 24 hours since I cut those darn jalapenos and my hands are much better now. I still feel a little tingling sometimes, but nothing like it was last night!</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4339898334/" title="DSC_2618-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4049/4339898334_17d7f440f8.jpg" width="500" height="333" alt="DSC_2618-1" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4339155375/" title="DSC_2620-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2774/4339155375_e0f3f956e6.jpg" width="500" height="333" alt="DSC_2620-1" /></a></div></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com0tag:blogger.com,1999:blog-7622402896439777797.post-27402955455424557332010-02-05T09:09:00.000-08:002010-02-11T13:55:47.924-08:00The best tomato sauce ever!This sauce is very easy to make and tastes so wonderful! When I first saw this recipe on <a href="http://smittenkitchen.com/2010/01/tomato-sauce-with-butter-and-onions/">Smitten Kitchen</a>, I could not understand how she made it sound so good. After all, there are only 3 ingredients to this sauce so I thought it was going to be sort of bland. I was so wrong! This is the best tomato sauce I have ever had! It reminds me of the pasta with tomato sauce my Italian grandmother used to make for me when I used to go eat lunch at her house in highschool. I had always wondered how she made it.<div><br /></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4332957264/" title="DSC_2382-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4056/4332957264_58d04e08dd.jpg" width="500" height="333" alt="DSC_2382-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4332213395/" title="DSC_2377-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4015/4332213395_a46da00239.jpg" width="500" height="333" alt="DSC_2377-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4332954462/" title="DSC_2378-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4006/4332954462_2fe37a1eae.jpg" width="500" height="333" alt="DSC_2378-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4332215365/" title="DSC_2379-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2713/4332215365_51d7f0982f.jpg" width="500" height="333" alt="DSC_2379-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4332956326/" title="DSC_2380-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4009/4332956326_4e1c785992.jpg" width="500" height="333" alt="DSC_2380-1" /></a></div><div style="text-align: center;"><br /></div></div></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com0tag:blogger.com,1999:blog-7622402896439777797.post-91642902702510108582010-02-04T14:42:00.000-08:002010-02-11T13:56:33.678-08:00Zucchini Bread<div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4323811446/" title="DSC_2375-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4014/4323811446_2b06fffaa8.jpg" width="500" height="333" alt="DSC_2375-1" /></a></div><br />This was my first try at zucchini bread. I found the recipe in <a href="http://www.amazon.com/Recipe-Club-Tale-Food-Friendship/dp/0061992194/ref=sr_1_1?ie=UTF8&s=books&qid=1265324073&sr=8-1">The Recipe Club</a>, a book about a friendship between 2 women over the span of over 40 years. Their story is intertwined with great recipes that they shared during their life.<br /><br />Ingredients:<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4323798678/" title="DSC_2360-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4059/4323798678_db3330c3ef.jpg" width="500" height="333" alt="DSC_2360-1" /></a></div><br />- Butter or shortening for greasing pans,<br />- 3 cups flour<br />- 1 tsp salt<br />- 1 tsp baking soda<br />- 1/4 tsp baking powder<br />- 1 Tbsp ground cinnamon<br />- 3 eggs<br />- 2 cups sugar<br />- 1 cup vegetable oil<br />- 2 cups peeled, grated raw zucchini<br />- 1 Tbsp vanilla extract<br />- 1/2 cup chopped walnuts<br />- 1/2 cup raisins (I did without)<br /><br />Preheat oven to 350 F. Grease 2 9x5x3-inch loaf pans.<br /><br />In a large bowl, combine the flour, salt, baking soda, baking powder and cinnamon.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4323065427/" title="DSC_2361-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4009/4323065427_1c4c1ece8b.jpg" width="500" height="333" alt="DSC_2361-1" /></a></div><br /><br />In a separate bowl, whisk the eggs until light and foamy.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4323066615/" title="DSC_2362-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4056/4323066615_b7ed16806e.jpg" width="500" height="333" alt="DSC_2362-1" /></a></div><br /><br />Mix in the sugar, oil, zucchini, and vanilla.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4323802104/" title="DSC_2364-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2754/4323802104_3abb775ac5.jpg" width="500" height="333" alt="DSC_2364-1" /></a></div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4323069889/" title="DSC_2366-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2746/4323069889_7dc92090bf.jpg" width="500" height="333" alt="DSC_2366-1" /></a></div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4323805714/" title="DSC_2367-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4057/4323805714_734526d528.jpg" width="500" height="333" alt="DSC_2367-1" /></a></div><br /><br />Slowly add the dry ingredients, stirring until just incorporated. Fold in the nuts and raisins.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4323806978/" title="DSC_2368-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4001/4323806978_3865b29831.jpg" width="500" height="333" alt="DSC_2368-1" /></a></div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4323073605/" title="DSC_2369-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2783/4323073605_a9eebf68da.jpg" width="500" height="333" alt="DSC_2369-1" /></a></div><br /><br />Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 1 hour.<br />Let cool 5 minutes in the pan, then turn out onto a wire rack and let cool completely.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4323809278/" title="DSC_2370-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4024/4323809278_dde30b5096.jpg" width="500" height="333" alt="DSC_2370-1" /></a></div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4323810194/" title="DSC_2373-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4019/4323810194_c2347aabbc.jpg" width="500" height="333" alt="DSC_2373-1" /></a></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com0tag:blogger.com,1999:blog-7622402896439777797.post-65692120704424326092010-01-30T09:03:00.000-08:002010-02-11T13:59:18.530-08:00Wonderful Pot Roast.A few weeks ago, I decided to make a pot roast for the first time. I saw the recipe in the <a href="http://www.amazon.com/Pioneer-Woman-Cooks-Recipes-Accidental/dp/0061658197/ref=sr_1_1?ie=UTF8&s=books&qid=1264871460&sr=8-1">Pioneer Woman Cooks</a> and it looked fairly easy so I thought I'd give it a try. First thing first, I needed a dutch oven and since I do not own one, my friend <a href="http://feedingpicky.blogspot.com/">Maia</a> offered to let me borrow one of hers. More on that later.<div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4288091193/" title="DSC_2345-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4012/4288091193_48096d774f.jpg" width="500" height="333" alt="DSC_2345-1" /></a></div><div><br /></div><div>Ingredients:</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4288816832/" title="DSC_2322-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4032/4288816832_8ab07fac40.jpg" width="500" height="333" alt="DSC_2322-1" /></a></div><div><br /></div><div><br /></div><div>- 2 or 3 Tbsp olive oil</div><div>- Kosher salt</div><div>- One 3 to 5 pound chuck roast</div><div>- 2 onions</div><div>- 6 to 8 carrots</div><div>- pepper</div><div>- 2 to 2 1/2 cups beef stock</div><div>- 3 or 4 fresh rosemary sprigs</div><div>- 2 or 3 fresh thyme sprigs</div><div><br /></div><div>Pre-heat the oven to 275 degrees.</div><div><br /></div><div>Heat a large pot or Dutch Oven over medium-high heat. Add the olive oil and let it get really hot. While it heats, prepare the other ingredients.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4288075711/" title="DSC_2324-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2717/4288075711_d9473f9512.jpg" width="500" height="333" alt="DSC_2324-1" /></a></div><div><br /></div><div><br /></div><div>Generously salt the chuck roast on both sides.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4288818696/" title="DSC_2325-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4071/4288818696_8f01f793b4.jpg" width="500" height="333" alt="DSC_2325-1" /></a></div><div><br /></div><div><br /></div><div>Cut a couple of onions in half from root to tip. Then cut off the tops and bottoms and peel off the papery skin.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4288819712/" title="DSC_2326-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4001/4288819712_638fdb0079.jpg" width="500" height="333" alt="DSC_2326-1" /></a></div><div><br /></div><div><br /></div><div>When the pot is very hot, place the onions in the oil and brown on both sides, about a minute per side. Remove the onions to a plate.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4288078705/" title="DSC_2327-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4015/4288078705_2a43c3769a.jpg" width="500" height="333" alt="DSC_2327-1" /></a></div><div><br /></div><div><br /></div><div>Next, thoroughly wash, but son't peel the carrots. Cut them roughly into 2-inch slices. </div><div>Throw the carrots into the same (very hot) pot. Toss them around until slightly brown, about a minute or so. </div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4288080071/" title="DSC_2329-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4040/4288080071_b92c47b42d.jpg" width="500" height="333" alt="DSC_2329-1" /></a></div><div><br /></div><div><br /></div><div>Remove the carrots from the pot and allow to get really hot again. Add another tablespoon of oil to the pan.</div><div><br /></div><div>Place the meat in the pot and sear it, about a minute per side. Remove to a plate.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4288823158/" title="DSC_2331-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4060/4288823158_fd65ac687d.jpg" width="500" height="333" alt="DSC_2331-1" /></a></div><div><br /></div><div><br /></div><div>Now, with the burner on high, deglaze the pot by adding 1 cup of the beef stock, whisking constantly. The point of deglazing is to loosen all the burned, flavorful bits from the bottom of the pot.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4288081995/" title="DSC_2332-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2690/4288081995_62026b3388.jpg" width="500" height="333" alt="DSC_2332-1" /></a></div><div><br /></div><div><br /></div><div>When most of the bits are loosened, place the meat back in the pot.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4288825046/" title="DSC_2333-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4018/4288825046_b725a93c62.jpg" width="500" height="333" alt="DSC_2333-1" /></a></div><div><br /></div><div><br /></div><div>Followed by the carrots and onions. Pour enough beef stock into the pot to cover the meat halfway.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4288084179/" title="DSC_2334-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4058/4288084179_c2e67eb9e6.jpg" width="500" height="333" alt="DSC_2334-1" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4288085311/" title="DSC_2335-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2732/4288085311_d04b4a99e1.jpg" width="500" height="333" alt="DSC_2335-1" /></a></div><div><br /></div><div><br /></div><div>Next, put in the thyme and rosemary sprigs. The fresh herbs absolutely make this dish. Tuck them in the juice to ensure that the flavors are distributed throughout the pot.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4288086401/" title="DSC_2336-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2726/4288086401_44293231ef.jpg" width="500" height="333" alt="DSC_2336-1" /></a></div><div><br /></div><div><br /></div><div>Now, cover the pot and roast in the oven for 3 to 5 hours, depending on the size of your roast. For a 3 pound roast, allow for 3 to 3 1/2 hours. For a 5 pound roast, allow for 4 to 5 hours cooking time. Don't disrupt the roast during the cooking process. </div><div><br /></div><div>When the cooking time is over, check the roast for doneness, a fork should go in easily and the meat should be very tender. Remove the meat to a cutting board and slice against the grain.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4288087719/" title="DSC_2340-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4047/4288087719_920b5a5b81.jpg" width="500" height="333" alt="DSC_2340-1" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4288088821/" title="DSC_2342-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4014/4288088821_c58370e3ae.jpg" width="500" height="333" alt="DSC_2342-1" /></a></div><div><br /></div><div>I served my pot roast with broccoli and mashed potatoes. It was delicious!</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4288091193/" title="DSC_2345-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4012/4288091193_48096d774f.jpg" width="500" height="333" alt="DSC_2345-1" /></a></div><div><span class="Apple-style-span" style="font-family:monospace;"><span class="Apple-style-span" style="white-space: pre-wrap; font-size:-webkit-xxx-large;"><br /></span></span></div><div>Now, something terrible happened to Maia's Dutch Oven while it was in my oven. After we were done eating, I went back into the kitchen to put the left overs away and when I emptied the pot from the rest of the onions/carrots and the juices from the pot roast, this is what I found:</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4315891283/" title="DSC_2346-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4004/4315891283_4cb78333df.jpg" width="500" height="333" alt="DSC_2346-1" /></a></div><div><br /></div><div>When I saw that, my heart sank, I was devastated. I had ruined Maia's pot. I sent her a very apologetic email and thankfully she answered back and told not to worry, that it was just probably a bad quality pot. Still, Maia, I am sorry I ruined your pot!</div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com1tag:blogger.com,1999:blog-7622402896439777797.post-82937062879065092772010-01-16T11:59:00.000-08:002010-02-11T13:59:44.945-08:00Pain d'epices.Pain d'epices can be translated as "spice-bread". It is a traditional French bread full of flavors and its main ingredients are rye flour, honey and spices. It is very dense and flavorful so one usually eats it by the very thin slice. Some like it by itself while others enjoy it with a bit of butter or jam. I love it with apricot preserves! This bread can be kept (in a dry cool spot) for more than a week and it actually gets better with time, as the flavors meld together.<br /><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4262407023/" title="DSC_2303-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2749/4262407023_b77b7fde0c.jpg" width="500" height="333" alt="DSC_2303-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">I followed <a href="http://www.davidlebovitz.com/archives/2009/04/pain_depices.html">David Lebovitz' recipe</a> and it came out great! </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4262408599/" title="DSC_2257-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2752/4262408599_057e8a7c24.jpg" width="500" height="333" alt="DSC_2257-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4262409873/" title="DSC_2259-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4017/4262409873_143f382db2.jpg" width="500" height="333" alt="DSC_2259-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4263162990/" title="DSC_2261-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4006/4263162990_aceb3cfbb7.jpg" width="500" height="333" alt="DSC_2261-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4263164506/" title="DSC_2263-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2768/4263164506_b2be74ce98.jpg" width="500" height="333" alt="DSC_2263-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4262414367/" title="DSC_2264-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4069/4262414367_e56b2fe992.jpg" width="500" height="333" alt="DSC_2264-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4262415583/" title="DSC_2265-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4008/4262415583_1456c7ff0b.jpg" width="500" height="333" alt="DSC_2265-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4262417405/" title="DSC_2268-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4066/4262417405_9c7d35330c.jpg" width="500" height="333" alt="DSC_2268-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4262419435/" title="DSC_2272-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2739/4262419435_54281a5d2f.jpg" width="500" height="333" alt="DSC_2272-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4263173234/" title="DSC_2274-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2714/4263173234_24f9189b89.jpg" width="500" height="333" alt="DSC_2274-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com0tag:blogger.com,1999:blog-7622402896439777797.post-20222604045540304642010-01-10T11:54:00.002-08:002012-09-22T04:54:56.147-07:00Today's Brunch!<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: monospace; font-size: -webkit-xxx-large; white-space: pre-wrap;"><a href="http://www.flickr.com/photos/isapoulette/4263619590/" title="DSC_2359-1 by Isapoulette, on Flickr"><img alt="DSC_2359-1" height="500" src="http://farm3.static.flickr.com/2722/4263619590_7d97f4b08d.jpg" width="333" /></a></span></div>
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<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: arial;"><br /></span></span></span></div>
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<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: arial;">The drink is a Mimosa (Champagne and orange juice), it's our favorite brunch drink :-)</span></span></span></div>
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<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: arial;">The fruit salad is not looking too hot, I know.... I forgot to buy more colorful fruits. Then there is maple sausage. And the best part: zucchini and cheddar frittatas. Maia made this not oo long ago and it looked so cool that I had to try it! Mine didn't puff out as much as hers but they tasted delicious nonetheless! </span></span><a href="http://feedingpicky.blogspot.com/2010/01/individual-zucchini-and-cheddar.html"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: arial;">Here's the recipe.</span></span></a></span></div>
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<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: arial;"><br /></span></span></span></div>
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<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: arial;">This is what they looked like before going in the oven.</span></span></span></div>
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<span class="Apple-style-span" style="font-family: monospace; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; white-space: pre-wrap;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: monospace; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; white-space: pre-wrap;"><a href="http://www.flickr.com/photos/isapoulette/4263622960/" title="DSC_2354-1 by Isapoulette, on Flickr"><img alt="DSC_2354-1" height="333" src="http://farm5.static.flickr.com/4051/4263622960_df3325ee84.jpg" width="500" /></a></span></span></div>
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<span class="Apple-style-span" style="font-family: monospace; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; white-space: pre-wrap;"><br /></span></span></div>
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<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: arial;">Then, after about 20 minutes:</span></span></span></div>
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<span class="Apple-style-span" style="font-family: monospace; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; white-space: pre-wrap;"><a href="http://www.flickr.com/photos/isapoulette/4262873709/" title="DSC_2355-1 by Isapoulette, on Flickr"><img alt="DSC_2355-1" height="333" src="http://farm5.static.flickr.com/4070/4262873709_f92690b6f2.jpg" width="500" /></a></span></span></div>
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<span class="Apple-style-span" style="font-family: monospace; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; white-space: pre-wrap;"><br /></span></span></div>
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<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: arial;">They were delicious and very easy to make!</span></span></span></div>
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<span class="Apple-style-span" style="font-family: monospace; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; white-space: pre-wrap;"><br /></span></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: monospace; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; white-space: pre-wrap;"><a href="http://www.flickr.com/photos/isapoulette/4263621440/" title="DSC_2357-1 by Isapoulette, on Flickr"><img alt="DSC_2357-1" height="333" src="http://farm5.static.flickr.com/4071/4263621440_31c9753001.jpg" width="500" /></a></span></span></div>
Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com0tag:blogger.com,1999:blog-7622402896439777797.post-90064012053420307142010-01-09T14:44:00.000-08:002010-02-11T14:00:48.150-08:00Apple Crisp<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Apple Crisp is one of my favorite desserts. I have made many in the past few years. I have tried several recipes and the one I am sharing with you is a mix of all of them.</span></span><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style=" white-space: pre-wrap; font-family:monospace;font-size:13px;"><a href="http://www.flickr.com/photos/isapoulette/4260043773/" title="DSC_2291-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4016/4260043773_4255185d15.jpg" width="500" height="333" alt="DSC_2291-1" /></a></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Ingredients:</span></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><a href="http://www.flickr.com/photos/isapoulette/4260034939/" title="DSC_2275-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2691/4260034939_eb28e59407.jpg" width="500" height="333" alt="DSC_2275-1" /></a></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">- 4 or 5 apples, peeled, cored and sliced</span></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">- 1/2 cup sugar</span></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">- 3/4 Tbsp cinnamon</span></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">- 1 tsp vanilla (I forgot to include it in the picture)</span></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">- 1/3 cup sugar</span></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">- 3/4 cup all-purpose flour</span></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">- 6 tbsp butter at room temperature</span></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Preheat oven to 365 degrees F.</span></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">In a mixing bowl, combine the apples, 1/2 cup sugar, cinnamon and vanilla.</span></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><a href="http://www.flickr.com/photos/isapoulette/4260036171/" title="DSC_2277-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4023/4260036171_8ae18a9783.jpg" width="500" height="333" alt="DSC_2277-1" /></a></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Put the apple mix into a 9 inch pie pan.</span></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><a href="http://www.flickr.com/photos/isapoulette/4260792584/" title="DSC_2279-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4030/4260792584_399604d030.jpg" width="500" height="333" alt="DSC_2279-1" /></a></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">In a mixing bowl (I just use the same one, no need for more dishes!) combine the 1/3 cup sugar and the flour. Cut in the butter. You can use a pastry blender or your fingers. I usually use my fingers. It's messier but definitely more effective in my opinion.</span></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><a href="http://www.flickr.com/photos/isapoulette/4260793940/" title="DSC_2282-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2804/4260793940_40aa66ede0.jpg" width="500" height="333" alt="DSC_2282-1" /></a></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;"><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Once it's all combined, it will be crumbly and homogeneous.</span></span></span><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><a href="http://www.flickr.com/photos/isapoulette/4260040201/" title="DSC_2283-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4035/4260040201_ceea8b5477.jpg" width="500" height="333" alt="DSC_2283-1" /></a></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Spoon the mixture over the apples.</span></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><a href="http://www.flickr.com/photos/isapoulette/4260041467/" title="DSC_2284-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2794/4260041467_81abda66fe.jpg" width="500" height="333" alt="DSC_2284-1" /></a></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Bake in preheated oven for 35 to 40 minutes or until the top is golden brown.</span></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><a href="http://www.flickr.com/photos/isapoulette/4260797826/" title="DSC_2290-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2797/4260797826_0f242e24b9.jpg" width="500" height="333" alt="DSC_2290-1" /></a></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Serve by itself or with some vanilla ice cream or whipped cream.</span></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:13px;"><span class="Apple-style-span" style="font-size:-webkit-xxx-large;"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="white-space: pre-wrap; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:large;"><a href="http://docs.google.com/Doc?id=dfxqqcm5_5cdtjkvf8">Print this recipe!</a></span></span></span></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com0tag:blogger.com,1999:blog-7622402896439777797.post-13109514254844834452010-01-07T10:45:00.000-08:002010-02-11T14:01:36.781-08:00ChiliI had never made Chili until a few weeks ago. When my friend Josee came over one day and made a chili in my kitchen, I just fell in love with the taste of this delicious concoction! Since then, I have made three different Chili recipes and I am looking for more! If you have a favorite Chili recipe and would like to share it with me, I will be forever grateful! I have become slightly obsessed with Chili.<div><br /></div><div>This recipe is from <a href="http://www.amazon.com/Pioneer-Woman-Cooks-Recipes-Accidental/dp/0061658197/ref=sr_1_1?ie=UTF8&s=books&qid=1262899037&sr=8-1">the Pioneer Woman Cooks</a>. I love her cookbook; it has lots of wonderful pictures and stories as well as recipes.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4249455931/" title="DSC_2253-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2694/4249455931_d39a01782b.jpg" width="500" height="333" alt="DSC_2253-1" /></a></div><br /><br />Ingredients:<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4250216540/" title="DSC_2234-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4058/4250216540_b8b9354658.jpg" width="500" height="333" alt="DSC_2234-1" /></a></div><br /><br />- 2 garlic cloves, chopped<br />- 1 tsp ground oregano<br />- 1 Tbsp ground cumin<br />- 1/4 tsp cayenne pepper (optional)<br />- 2 Tbsp chili powder<br />- 2 pounds ground beef<br />- 1 8oz can tomato sauce<br />- 1 tsp salt<br />- 1/4 cup masa (corn flour)<br /><br />Optional ingredients:<br /><br />- 1 can pinto beans, drained<br />- 1 can kidney beans, drained<br />- 1 jalapeño, seeded and finely diced<br />- 1 can diced tomatoes and chili (I use Rotel brand)<br /><br />For serving:<br /><br />- Shredded cheddar cheese<br />- Chopped onion<br />- Fritos<br /><br />Place the ground beef in a large pot and throw in the garlic.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4250218846/" title="DSC_2237-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2707/4250218846_4e75733221.jpg" width="500" height="333" alt="DSC_2237-1" /></a></div><br /><br />Cook the beef until brown and drain off the excess fat.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4250220152/" title="DSC_2238-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4064/4250220152_63b0c70226.jpg" width="500" height="333" alt="DSC_2238-1" /></a></div><br />Pour in the tomato sauce, followed by the spices and the salt.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4249448597/" title="DSC_2240-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4054/4249448597_f5c253b31a.jpg" width="500" height="333" alt="DSC_2240-1" /></a></div><br /><br />Stir together well, cover and reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add in 1/2 cup of water at a time as needed.<br /><br />After an hour, place the masa in a small bowl. Add 1/2 cup water and stir together with a fork.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4250225694/" title="DSC_2243-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2803/4250225694_fbc7bb72cf.jpg" width="500" height="333" alt="DSC_2243-1" /></a></div><br /><br />Dump the masa mixture into the chili.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4250226720/" title="DSC_2246-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2654/4250226720_6db5fd718a.jpg" width="500" height="333" alt="DSC_2246-1" /></a></div><br /><br />Stir together well. Taste, adjust the seasonings, and add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans, jalapeño, and tomatoes if desired. Simmer for 10 minutes.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4249453357/" title="DSC_2247-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2709/4249453357_49512e3785.jpg" width="500" height="333" alt="DSC_2247-1" /></a></div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4249454787/" title="DSC_2249-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2772/4249454787_c0348146d0.jpg" width="500" height="333" alt="DSC_2249-1" /></a></div><br /><br />Serve with shredded cheddar, chopped onion, and Fritos.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4250232244/" title="DSC_2251-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4014/4250232244_f39463b87b.jpg" width="500" height="333" alt="DSC_2251-1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:large;"><a href="http://docs.google.com/Doc?id=dfxqqcm5_4c8ng2bch">PRINT THIS RECIPE!</a></span></b></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com0tag:blogger.com,1999:blog-7622402896439777797.post-9739865705655949762010-01-04T22:31:00.000-08:002010-02-11T14:02:34.124-08:00Chocolate Ricotta Muffins.These have officially become my favorite muffins! They are just wonderful! I first tasted one a few month ago when Maia made them and have been wanting the recipe ever since. Well Maia has now shared it with all of us so I did not wait more than one day to make them. <a href="http://feedingpicky.blogspot.com/2010/01/chocolate-ricotta-muffins.html">Here's the recipe</a>. Thank you Maia!!!<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4246591957/" title="DSC_2320-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4024/4246591957_eac47338d6.jpg" width="500" height="333" alt="DSC_2320-1" /></a></div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4246592963/" title="DSC_2321-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4028/4246592963_73ddda47b3.jpg" width="500" height="333" alt="DSC_2321-1" /></a></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com1tag:blogger.com,1999:blog-7622402896439777797.post-1157821263835653162010-01-02T16:44:00.000-08:002010-02-11T14:03:11.176-08:00Greek Shrimp StewThis shrimp stew is delicious! I like this recipe because it is easy to make and always yields good results. I make it once in a while and we all enjoy it :-)<br />This recipe is from <a href="http://www.amazon.com/Feeding-Whole-Family-Cooking-Foods/dp/157061525X/ref=sr_1_1?ie=UTF8&s=books&qid=1262481482&sr=1-1">Feeding the Whole Family, by Cynthia Lair</a>.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4220176698/" title="DSC_2113-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4067/4220176698_751374e4f6.jpg" width="500" height="333" alt="DSC_2113-1" /></a></div><br /><br />Ingredients:<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4219403613/" title="DSC_2105-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4057/4219403613_2bb84b2daf.jpg" width="500" height="333" alt="DSC_2105-1" /></a></div><br /><br />- 1 Tbsp extra-virgin olive oil<br />- 2 onions, chopped<br />- 1 tsp sea salt<br />- 4 cloves garlic, minced<br />- 3 cups chopped or diced tomatoes<br />- 1 cup tomato sauce<br />- 2 tsp dijon mustard<br />- 3 Tbsp snipped fresh dill or 1 Tbsp dried<br />- 1 tsp honey<br />- 1 pound cooked shrimp<br />- 1/4 to 1/2 pound feta cheese, crumbled<br />- 1 cup chopped parsley<br /><br />In a large soup pot, heat oil, and then add onions, salt, and garlic. Saute until onions are soft.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4220170628/" title="DSC_2107-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4070/4220170628_abd49d0b22.jpg" width="500" height="333" alt="DSC_2107-1" /></a></div><br /><br />Add tomatoes, tomato sauce, mustard, dill, and honey, simmer for 20 minutes.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4219406541/" title="DSC_2108-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4036/4219406541_29eb4f948c.jpg" width="500" height="333" alt="DSC_2108-1" /></a></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4220174142/" title="DSC_2109-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2666/4220174142_2527509ee7.jpg" width="500" height="333" alt="DSC_2109-1" /></a></div><br /><br />Five minutes before serving, add shrimp, feta, and parsley. Stir well and serve.<br /><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4220175474/" title="DSC_2110-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2762/4220175474_8b669d1ee6.jpg" width="500" height="333" alt="DSC_2110-1" /></a></div><br /><br /><div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:large;"><a href="http://docs.google.com/Doc?id=dfxqqcm5_3fk9x27ds">Print this recipe!</a></span></b></div><br /><br /></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com3tag:blogger.com,1999:blog-7622402896439777797.post-89752367605452385252009-12-29T13:28:00.000-08:002010-02-11T14:03:45.290-08:00Nutty Butter Balls<div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4220317470/" title="DSC_2195-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2737/4220317470_ecb47ef4a5.jpg" width="500" height="333" alt="DSC_2195-1" /></a></div><br />I made these twice over the holidays, once for Phillip to bring to work and give to his colleagues, and once to share with Maia and Roshi (hi!), and apparently everyone loved them :-)<br /><br />The recipe is from <a href="http://www.amazon.com/Williams-Sonoma-Collection-Cookies-Marie-Simmons/dp/0743226836/ref=sr_1_1?ie=UTF8&qid=1262122518&sr=8-1-fkmr0">Williams-Sonoma's Cookies</a> (love that book!)<br /><br />Ingredients:<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4220296256/" title="DSC_2178-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2561/4220296256_e3d6bba488.jpg" width="500" height="333" alt="DSC_2178-1" /></a></div><br /><br />- 2 cups (8 oz/250g) pecans<br />- 1 cup (8oz/250g) unsalted butter at room temp<br />- 3/4 cup (6oz/185g) firmly packed light brown sugar<br />- 1 large egg, separated<br />- 1 1/2 tsp vanilla extract<br />- 2 cups all-purpose flour<br />- 1/2 tsp salt<br />- 1/4 tsp baking powder<br />- 1/2 cup multicolored coarse sugar cristals<br /><br />In a food processor, finely grind the pecans. Measure out 3/4 cup (3oz/90g) for the batter. Reserve the remaining ground nuts for coating the cookies. Set aside.<br />I do not own a food processor so I used a knife (it took forever!), but the next time I made them I realized that I could use my blender!<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4219532493/" title="DSC_2179-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2536/4219532493_b88b66fe41.jpg" width="500" height="333" alt="DSC_2179-1" /></a></div><br /><br />In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4219533871/" title="DSC_2180-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2627/4219533871_78ef409610.jpg" width="500" height="333" alt="DSC_2180-1" /></a></div><br /><br />Add the brown sugar and continue beating until the mixture is no longer gritty .<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4220301058/" title="DSC_2181-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4071/4220301058_2b4d3ccaaa.jpg" width="500" height="333" alt="DSC_2181-1" /></a></div><br />Add the egg yolk and vanilla and beat on low speed or stir until well blended.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4220302870/" title="DSC_2182-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4012/4220302870_e9006866db.jpg" width="500" height="333" alt="DSC_2182-1" /></a></div><br /><br />Sift the flour, salt, and baking powder together onto a sheet of wax paper.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4219538405/" title="DSC_2183-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4067/4219538405_bb0aaa2f72.jpg" width="500" height="333" alt="DSC_2183-1" /></a></div><br />Gradually add the flour mixture to the butter mixture, mixing on low speed or stirring with a wooden spoon until blended.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4219539733/" title="DSC_2184-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2567/4219539733_9df5afa68a.jpg" width="500" height="333" alt="DSC_2184-1" /></a></div><br />Mix or stir in the 3/4 cup (3oz/90g) ground pecans just until blended.<br />This is what your mix will lok like:<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4219542545/" title="DSC_2186-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2638/4219542545_7e951e18d7.jpg" width="500" height="333" alt="DSC_2186-1" /></a></div><br /><br />Preheat the oven at 350 degrees F (180C). Have ready 2 baking sheets. Lightly grease the pans or line with parchment paper, or have ready about 4 dozens miniature paper muffin liners. Spread the remaining ground pecans in a shallow bowl. Lightly beat the egg white in a small bowl.<br /><br />With floured hands, shape the dough into 3/4 inch (2cm) balls. Bruh the balls lightly with egg white and roll in the pecans to coat lightly.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4220309194/" title="DSC_2187-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4021/4220309194_b58e0dba0b.jpg" width="500" height="333" alt="DSC_2187-1" /></a></div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4219545223/" title="DSC_2188-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4059/4219545223_393582fdaf.jpg" width="500" height="333" alt="DSC_2188-1" /></a></div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4219546273/" title="DSC_2189-1 by Isapoulette, on Flickr"><img src="http://farm5.static.flickr.com/4042/4219546273_9b5fc5944f.jpg" width="500" height="333" alt="DSC_2189-1" /></a></div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4220313096/" title="DSC_2190-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2655/4220313096_68afb7dbdb.jpg" width="500" height="333" alt="DSC_2190-1" /></a></div><br /><br />Place each ball in a paper liner, if using. Place the cookies about 1 inch (2.5cm) apart on the prepared pans.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4220314566/" title="DSC_2191-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2754/4220314566_d4238b36cd.jpg" width="500" height="333" alt="DSC_2191-1" /></a></div><br /><br />Bake until the bottoms are lightly browned, 25-18 minutes. Let cool slightly on the pans on wire racks. Using a wide, flexible spatula, remove the warm cookies and roll them in the sugar crystals, or sprinkle the sugar on top if in paper liners. Let cool completely on wire racks.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4219550825/" title="DSC_2192-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2515/4219550825_f0ef0efd08.jpg" width="500" height="333" alt="DSC_2192-1" /></a></div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4219553751/" title="DSC_2200-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2621/4219553751_00268a6e58.jpg" width="500" height="333" alt="DSC_2200-1" /></a></div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/isapoulette/4219554991/" title="DSC_2205-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2597/4219554991_e75a43f73c.jpg" width="500" height="333" alt="DSC_2205-1" /></a></div><br /><div style="text-align: center;"><a href="http://docs.google.com/Doc?id=dfxqqcm5_2frngxthn"><span class="Apple-style-span" style="font-size:large;">PRINT THIS RECICPE!</span></a></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com0tag:blogger.com,1999:blog-7622402896439777797.post-66556912537361235142009-12-25T18:03:00.000-08:002009-12-25T18:14:28.303-08:00My Christmas present!<div>I am so happy :-)</div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style=" white-space: pre-wrap; font-family:monospace;font-size:13px;"><a href="http://www.flickr.com/photos/isapoulette/4214835530/" title="DSC_2218-1 by Isapoulette, on Flickr"><img src="http://farm3.static.flickr.com/2697/4214835530_0a4826cf0b.jpg" width="333" height="500" alt="DSC_2218-1" /></a></span></div><div><br /></div>Isabellehttp://www.blogger.com/profile/05158889958392708712noreply@blogger.com1