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<?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:blogger='http://schemas.google.com/blogger/2008' xmlns:georss='http://www.georss.org/georss' xmlns:gd="http://schemas.google.com/g/2005" xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-1470734225404456697</id><updated>2024-03-05T15:55:00.600-04:00</updated><category term="dairy-free"/><category term="soy-free"/><category term="dinner"/><category term="sugar-free"/><category term="Go-To List"/><category term="vegetarian"/><category term="vegan"/><category term="gluten-free"/><category term="lunch"/><category term="pasta"/><category term="snacks"/><category term="salad"/><category term="product-name"/><category term="appetizer"/><category term="pub-food"/><category term="sauce"/><category term="soup"/><category term="breakfast"/><category term="dessert"/><category term="side"/><category term="marinade"/><category term="Substitutes"/><category term="drink"/><category term="weekend cooking"/><category term="Asian-Inspired"/><category term="quote"/><category term="resources"/><category term="rice"/><title type='text'>Allie's Changing Kitchen</title><subtitle type='html'></subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/-/gluten-free'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/search/label/gluten-free'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><link rel='next' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/-/gluten-free/-/gluten-free?start-index=26&max-results=25'/><author><name>Allie</name><uri>http://www.blogger.com/profile/07581954586003805873</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='28' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBlkH_ADy_sddjEFB4Ujp085lpMIgUhWfHrAoIXcQPiaKBABEuGVFQpYmKEX955d7XhkoCE5XS1pWvCVChstJnugLm-fLhRFFwUYXWNA329ZXMcqCQdW58tN_IS28Bw/s220/318483_10150340432352545_503992544_8190942_1694135906_n.jpg'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>29</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-9058450835455004370</id><published>2013-04-08T16:43:00.000-03:00</published><updated>2013-04-08T21:19:11.468-03:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="lunch"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>Another Vegan Butternut Squash Mac n' "Cheese"</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RdWZjpP3yN0/UWMdhwOeL8I/AAAAAAAAAok/90a3We9LGuI/s1600/20130408_115333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="http://2.bp.blogspot.com/-RdWZjpP3yN0/UWMdhwOeL8I/AAAAAAAAAok/90a3We9LGuI/s400/20130408_115333.jpg" width="400" /></a></div>Back in January, I raved about a new and <a href="http://www.allieschangingkitchen.com/2013/01/a-quick-butternut-squash-mac-n-cheese.html" target="_blank"><i>quick</i> mac n' "cheese"</a>. It was vegan, gluten-free, and basically pleasing to every possible diet except paleo (but - hey, make it with spaghetti squash in lieu of pasta and you're golden!). Before that, I raved about a different kind of <a href="http://www.allieschangingkitchen.com/2011/11/fall-goodie-to-share.html" target="_blank">mac n' "cheese" using roasted butternut squash</a>.Whoever came up with this whole squash-sauce idea should be given an award.<br /><br />Honestly.<br /><br />For those of you who have to be - or choose to be - free of dairy, it is so welcome and thanked to have a creamy pasta replacement for that wonderful comfort food that is mac n' cheese.<br /><br />For some reason, I have a tendency to want to try new recipes, rather than sticking to the sure-fire go-to's, so I tackled yet <i>another </i>approach to the squash mac n' cheese. Again, the nut-free (substituting almond with coconut milk), gluten-free, vegan, soy-free person can put their hands up in the air to say their praises to these recipe-creators. Amazing.<br /><br />I will say - though - that <i>my </i>personal taste prefers more salty/tangy flavours, so if I had to create my <b>perfect squash mac n' cheese</b>, I'd likely combine the roasted squash and bread crumbs from the second recipe listed above, with the tahini/apple cider vinegar flavouring of the first mentioned recipe to get that tang.<br /><br />The one great thing about this recipe, though, was how absolutely creamy the almond milk made this!<br /><br />I got the <b>recipe from <a href="http://runningwithtongs.com/2013/02/05/recipe-creamy-curry-butternut-squash-vegan-mac-cheese/" target="_blank">Running with Tongs</a></b>&nbsp;and copied it almost to a tee, with a <b>few changes</b>:<br /><br />- Cook Brown rice fusilli<br /><br />Blend together:<br />- 15 oz can of organic pureed butternut squash<br />- 2/3 cup of vegetable broth<br />- 1 cup of Silk Almond unsweetened milk<br />- 1 tbsp of curry powder<br />- 1/2 tsp of salt (I ended up adding lots more after this was done)<br />- 1/2 cup of nutritional yeast<br />- 1 tbsp of olive oil<br /><br />- Add sauce and handfuls of <b>baby kale </b>(I love that they sell this at the Super Store now!!) to the pasta.<br /><br />If you're in a rush, throw it in the microwave and be done with it. I put mine in a casserole dish and topped it with nutritional yeast in lieu of panko and baked for about 15 minutes at 350 to let the flavours come together.<br /><br /><b>I topped mine with a TON of hot sauce and more salt. You might not need it, but I personally needed that little bit of bite!</b><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KbwenELHGIA/UWMdPuUmn_I/AAAAAAAAAoc/lR4S5gdUz_8/s1600/20130408_115515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-KbwenELHGIA/UWMdPuUmn_I/AAAAAAAAAoc/lR4S5gdUz_8/s400/20130408_115515.jpg" width="400" /></a></div><b><br /></b>The next time I do this, I'm totally taking what I liked from each of these recipes and making my own <b>super-duper-uber-squash-mac-n-cheese. </b>One of my favourite things about the first recipe and this one is the ability to use organic pureed canned squash, because really - - how often do you have enough time to roast a squash in the oven?<br /><br />Enjoy!</content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/9058450835455004370/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2013/04/another-vegan-butternut-squash-mac-n.html#comment-form' title='3 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/9058450835455004370'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/9058450835455004370'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2013/04/another-vegan-butternut-squash-mac-n.html' title='Another Vegan Butternut Squash Mac n' "Cheese"'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-RdWZjpP3yN0/UWMdhwOeL8I/AAAAAAAAAok/90a3We9LGuI/s72-c/20130408_115333.jpg" height="72" width="72"/><thr:total>3</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-6077838785360999083</id><published>2013-03-09T18:30:00.001-04:00</published><updated>2013-03-09T18:52:40.795-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="lunch"/><category scheme="http://www.blogger.com/atom/ns#" term="pub-food"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>Because Everyone Craves Poutine Once in Awhile</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-tdHquKB7i5g/UTu2M63flSI/AAAAAAAAAn0/W3h_HRjuC6c/s1600/20130309_154116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-tdHquKB7i5g/UTu2M63flSI/AAAAAAAAAn0/W3h_HRjuC6c/s400/20130309_154116.jpg" width="400" /></a></div><br />You read correctly. I'm about to rock your world with a tasty poutine recipe that will satisfy the soy, dairy and gluten intolerant, the vegetarians, the vegans - and the people who simply get a little creeped out by turning a Chicken-embellished package of powder into a "rich" sauce.<br /><br />Two years ago I would have said I had to give up poutine for good. Today, I thank my lucky stars that Halifax continues to become more awesome with their selection of "speciality" foods and that food bloggers continue to be creative, making it possible for me to welcome this salty delight into my life as frequently as I wish.<br /><br />One disclaimer I'd have is: yes, this is a "healthier" version of a poutine, but you must accompany it with a salad, or a shot of V8 or grapes for dessert...something. It's clearly lacking in the nutrient department, but that's <i>clearly </i>not the point of a poutine, is it?<br /><br /><b>Vegan Homemade Poutine</b><br /><b><br /></b><u>Gravy</u><br /><u><br /></u>Taking this recipe <a href="http://vegweb.com/recipes/i-cant-believe-its-vegan-gravy" target="_blank">here</a>, I followed along and tried a few things until I got it <i>just </i>right. I basically followed it as is, but have written out my <i>exact </i>measurements and ingredients.<br /><br />In a saucepan, combine:<br /><br />1 1/2 cups of water<br />1 vegetable bouillon cubes (I'm now using <b><a href="http://www.gobiofood.com/organic-bouillons-organic-bouillon-cubes-c-358_359.html?osCsid=84a748061cab3243368018eeb21e19da" target="_blank">GoBio</a></b> - ingredients are <i>way </i>better than most)<br />1 tbsp of vegan margarine<br />1 heaping tbsp of nutritional yeast<br />1/2 tsp of onion powder<br />1/4 tsp of garlic powder<br />A few dashes of <a href="http://www.coconutsecret.com/aminos2.html" target="_blank"><b>coconut aminos</b></a> (this is <i>the </i><b>soy replacement I finally found at <a href="http://www.planetorganic.ca/" target="_blank">Planet Organic</a>!! wheeeeee!</b>)<br /><br />Once the butter and bouillon have dissolved, slowly add in:<br /><br />1/4 cup ...and a few sprinkles more... of brown rice flour (any will do if you're not gluten intolerant or celiac)<br /><br />Whisk away while bringing to a boil. Reduce heat and you're done. <b>How easy?</b><br /><br /><u>Poutine Assembly</u><br /><u><br /></u>We use the shoestring McCain's french fries - use whatever you'd like. Add on some <a href="http://www.daiyafoods.com/our-products/mozzarella" target="_blank">Daiya Mozzarella</a>&nbsp;(any Daiya would do, but I find the mozza to be the best for this and nachos). Top it (or soak it - whichever is your style) in gravy.<br /><br />You have your masterpiece!<br /><br /></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/6077838785360999083/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2013/03/because-everyone-craves-poutine-once-in.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6077838785360999083'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6077838785360999083'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2013/03/because-everyone-craves-poutine-once-in.html' title='Because Everyone Craves Poutine Once in Awhile'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-tdHquKB7i5g/UTu2M63flSI/AAAAAAAAAn0/W3h_HRjuC6c/s72-c/20130309_154116.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-9112463578375321377</id><published>2013-03-08T09:26:00.004-04:00</published><updated>2013-03-08T10:40:38.252-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="appetizer"/><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="lunch"/><category scheme="http://www.blogger.com/atom/ns#" term="pub-food"/><category scheme="http://www.blogger.com/atom/ns#" term="side"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>A Green Treat (Avocado Fries)</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUz5fBX4A9HIBV6fdkSf2a8wATlhFCuRISv17uj27mc2L9oRpZlWPcs37Y8w55P2Xy-T8CxXUCVm7Bk-dblUEhcAJlelwE8jzsspfqaJ7PeuHyHrWHzIaonn8dZdWcVoQOXQMs8J8d0A/s1600/20130302_143240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUz5fBX4A9HIBV6fdkSf2a8wATlhFCuRISv17uj27mc2L9oRpZlWPcs37Y8w55P2Xy-T8CxXUCVm7Bk-dblUEhcAJlelwE8jzsspfqaJ7PeuHyHrWHzIaonn8dZdWcVoQOXQMs8J8d0A/s400/20130302_143240.jpg" width="300" /></a></div><br />I'm not sure if I ever mentioned my love of the idea of avocado fries (have you seen them <i>all </i>over Pinterest?) to J or not, but either way, he found the recipe on his own and decided to surprise me with a Saturday treat. A lovely, lovely treat.<br /><br />With inspiration from <a href="http://www.myrecipes.com/recipe/avocado-fries-10000001886172/">here</a>, he went to work.<br /><br /><b>What To Do</b><br /><b><br /></b>- We used four avocados, but two would suffice for two people. Cut them <i>lengthwise</i>&nbsp;and <i>carefully </i>remove the pit and the avocado from its skin without disrupting it too much. <b>This means you need avocados that are just hard enough to stay intact, but soft enough to scoop out easily!</b><br /><b><br /></b>- Preheat oven to 350<br /><b><br /></b>- We didn't have any panko in the house, so we used a mortar and pestle to crush up soda crackers with a <i style="font-weight: bold;">ton </i>of spices. Mix in whatever you want and have fun with it! <i>We used</i>: himalayan sea salt, chili powder, onion salt, garlic powder, celery seed, freshly cracked black pepper, Italian blend.<br /><br />- Slice your avocados to resemble fries or wedges.<br /><br />- Dip each piece in egg and coat in the cracker/spice mixture.<br /><br />- Place tinfoil on a baking pan and a baking rack on top of that (to make it easier to turn the soft avocados over without breaking them).<br /><br />- Place the fries on the rack and bake for 20 minutes, turning them over at the halfway point.<br /><br />That's it! Dip it in homemade curried mayo or agave sweetened ketchup and <b>call it a day!</b><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AvUdWqGpmyA/UTnm6CLl9JI/AAAAAAAAAng/BvRSL6vklPI/s1600/20130302_143304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-AvUdWqGpmyA/UTnm6CLl9JI/AAAAAAAAAng/BvRSL6vklPI/s400/20130302_143304.jpg" width="400" /></a></div><b>Boy am I thankful for avocados....but who isn't, really.</b></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/9112463578375321377/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2013/03/a-green-treat-avocado-fries.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/9112463578375321377'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/9112463578375321377'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2013/03/a-green-treat-avocado-fries.html' title='A Green Treat (Avocado Fries)'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUz5fBX4A9HIBV6fdkSf2a8wATlhFCuRISv17uj27mc2L9oRpZlWPcs37Y8w55P2Xy-T8CxXUCVm7Bk-dblUEhcAJlelwE8jzsspfqaJ7PeuHyHrWHzIaonn8dZdWcVoQOXQMs8J8d0A/s72-c/20130302_143240.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-4221753308009709260</id><published>2013-01-30T19:48:00.000-04:00</published><updated>2013-01-31T09:50:13.291-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Asian-Inspired"/><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="sauce"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><title type='text'>Peanut Sauce Rice Noodles</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-L8KniY0oWqc/UQp1y0fdxyI/AAAAAAAAAnA/FYRyXl6duc4/s1600/20130130_173804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-L8KniY0oWqc/UQp1y0fdxyI/AAAAAAAAAnA/FYRyXl6duc4/s400/20130130_173804.jpg" width="400" /></a></div><br />I posted this little gem in April 2011 with the title "<a href="http://www.allieschangingkitchen.com/2011/04/its-so-good-we-made-it-twice.html">It's so good, we made it twice!</a>" We have a tendency to always try new recipes in our house and forget to venture back to our Go-to's.<br /><br />In a state of "we didn't take anything out for dinner and I don't feel like slaving away in the kitchen today, whatever will we make?", I remembered this recipe. <i>Part of the reason it came to mind is because I've been chatting with my friend Becca who has been sincerely missing her daily PB intake while she travels around Asia - which made ME think I needed to eat some PB!</i><br /><i><br /></i>Instead of simply linking out (although it's linked above), I thought I'd re-write the recipe out so it's at the top of things on here. I also changed a few things based on what I had in my kitchen. <b>If you like peanut butter and you like Thai food, get on this!</b><br /><br /><b>How to make this recipe in the easiest way possible?</b><br /><br />1. Cook your vermicelli rice noodles (the fat kind) - takes about 6 min in boiling water.<br /><br />2. Meanwhile, chop up some&nbsp;broccoli, kale and shrimp (buy pre-cooked and you're gold!). Throw it all in a pan and saute! <i>Throw shrimp in last if it's cooked</i>.<br /><br />3. While the above two things are cooking, throw the following ingredients in a little sauce pan on low - no need to cook it, but the temperature makes it easier to mix together:<br /><br />- 1/3 cup of broth<br />- 1/3 cup of 100% PB<br />- 1 tbsp of minced ginger (<i>you can buy it minced!)</i><br /><i>- </i>1 tbsp of coconut oil<br />- 2 tsp of olive oil<br />- 1 tbsp of lime juice<br />- 1 tbsp of fish sauce (<i>using soy would be fine, too)</i><br /><br />4. Once everything is done, mix it all together in the pan and throw in lots of cilantro if you have any! You're done.<br /><br /><b>What we added to our dishes:</b><br />- More cilantro<br />- Ground peanuts<br />- More lime juice<br />- Sriricha<br /><br /><b>The reaction? <i>Oh yeah - people would DEFINITELY spend $15 for this dish at any Thai restaurant in town.&nbsp;</i></b></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/4221753308009709260/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2013/01/peanut-sauce-rice-noodles.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/4221753308009709260'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/4221753308009709260'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2013/01/peanut-sauce-rice-noodles.html' title='Peanut Sauce Rice Noodles'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/-L8KniY0oWqc/UQp1y0fdxyI/AAAAAAAAAnA/FYRyXl6duc4/s72-c/20130130_173804.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-6996306970502992959</id><published>2013-01-30T18:32:00.001-04:00</published><updated>2013-01-30T18:47:57.160-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><title type='text'>A Quick Butternut Squash Mac n' "Cheese"</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HfIU3HQ06Ds/UQmdKutRSAI/AAAAAAAAAmc/KxJZTK7rWnU/s1600/20130130_144243+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-HfIU3HQ06Ds/UQmdKutRSAI/AAAAAAAAAmc/KxJZTK7rWnU/s400/20130130_144243+(1).jpg" width="400" /></a></div>I found my love for Pinterest - once again - this week and had spent some evening&nbsp;ogling over fake cheese recipes. I, of course, got it in my head that I <i>had </i>to have mac n' cheese. Once you see two photos of it on Pinterest, it's really all you begin to see. Like how many variations can they <i>really </i>have on there?<br /><br />Off to Planet Organic I went to get the lazy-girl's dairy/gluten/soy-free version of KD - aka "Mac n' Chreeze". To my dismay, the store no longer sells it, or any other dairy <i>and </i>soy free alternative. Lucky for me, I had vaguely remembered one of the recipes I saw this week and grabbed a small can of pureed butternut squash.<br /><br />If you recall, I did the whole <a href="http://www.allieschangingkitchen.com/2011/11/fall-goodie-to-share.html">roasted squash + Daiya cheese</a> thing before and loved it, but this time I needed a quick fix and wanted to try something new. <i>(Note: If you have the time, I still highly recommend roasting the squash - nothing beats that warm taste).</i><br /><br />Here's the cheese sauce recipe on <a href="http://www.pure2raw.com/2012/01/baked-cheezy-quinoa-casserole/">Pure2Raw</a>. Boy am I glad I found this one! I was only making a small serving, so I cut the recipe in half and made a few alterations for ease.<br /><br />Here's what I did (it makes about 2 servings):<br /><br />In a blender (used my bullet), add:<br />1/2 can (14oz) of pureed butternut squash<br />1/4 cup of nutritional yeast<br />2 tbsp of tahini<br />1 tsp of garlic powder<br />1 dash of apple cider vinegar<br />1/4 tsp of tumeric<br />1/4 tsp of salt<br /><br />Plop however much you want on top of brown rice pasta and heat that puppy up!<br /><br /></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/6996306970502992959/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2013/01/a-quick-butternut-squash-mac-n-cheese.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6996306970502992959'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6996306970502992959'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2013/01/a-quick-butternut-squash-mac-n-cheese.html' title='A Quick Butternut Squash Mac n' "Cheese"'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-HfIU3HQ06Ds/UQmdKutRSAI/AAAAAAAAAmc/KxJZTK7rWnU/s72-c/20130130_144243+(1).jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-6677221499733713393</id><published>2012-11-30T08:55:00.002-04:00</published><updated>2012-11-30T08:56:31.704-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><title type='text'>The Easiest Meal That Will Win You Brownie Points (Sausage Stuffed Spaghetti Squash)</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9z6UOeEicqM/ULirsOgn9EI/AAAAAAAAAlk/3z6U8y7iyj4/s1600/20121126_174627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="http://2.bp.blogspot.com/-9z6UOeEicqM/ULirsOgn9EI/AAAAAAAAAlk/3z6U8y7iyj4/s400/20121126_174627.jpg" width="400" /></a></div>The idea of spaghetti squash didn't seem too inviting in my household. The idea of squash in general wasn't appealing to J two years ago and the thought of the intense process it would require to make squash (obviously not knowing) seemed daunting to me. We were determined, though. For the health benefits of squash, and the ridiculously cheap cost of it during the fall and winter months.<br /><br />After cooking my first spaghetti squash last fall, we now have this fall-back, wow-worthy meal in our go-to-list. It's different every time we make it, which is what makes it so fantastic. If you have spaghetti squash in your house, you can create something amazing (I.e. <b>people <i>will </i>say "ooo"</b>) - easily.<br /><br /><b>I promise.&nbsp;</b><br /><br />Firstly, you have to decide how much time you have to work with. To get the "stuffed squash", I recommend using an oven. If you're in a rush, you can cook a spaghetti squash in the microwave but then you've got the extra work of digging out the squash once it's cooked.<br /><br />Secondly, your options for the "stuff" are endless. I'll tell you what I did for this particular meal, but I did this <i>only </i>because I had it on hand. Enjoy!<br /><br /><b>Sausage Stuffed Spaghetti Squash</b><br /><i>From Allie's Changing Kitchen</i><br /><i><br /></i>2 sausages (local, italian)<br />1 green pepper<br />1/2 onion<br />2 cloves of garlic<br />1/2 can of diced tomatos<br />1 spaghetti squash<br />1 tbsp of a mix of Italian spices<br />Sauce: A splash or two or Fish Sauce and Frank's Red Hot<br />Optional: nutritional yeast or Daiya<br /><br /><b>Ready for this?</b><br /><br />1. Cut squash in half lengthwise. Remove seeds. Place face-down on a cookie sheet and bake at 375 for 30 - 40 minutes (depending on the size). You can tell when it's done if the outside is getting soft.<br />2. Start cooking your sausage and onion. Once they are almost cooked, add in all of your other ingredients and let simmer.<br />3. Take your squash out of the oven and flip the halves over.<br />4. Spoon your sausage and veg mixture into each half.<br />5. I topped both with nutritional yeast and placed it back in the oven for 5 minutes to heat it all together.<br /><br />That's it. Now you can eat your squash and mixture with a fork - I promise it will work.<br /><i>This is paleo, dairy-free, soy-free, sugar-free and gluten-free.</i><br /><i><b><br /></b></i><i><b>Alterations:</b></i><br /><i>-We essentially do this with whatever we have in the fridge, and whatever we would put with regular pasta. Ground meat, no meat, sundried tomatos, mushrooms, marinara sauce, etc. The options are endless.</i><br /><i>- It could easily be made vegan by simply omitting the meat and fish sauce and adding more veg. We've done it that way, as well</i><br /><br /><br /></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/6677221499733713393/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/11/the-easiest-meal-that-will-win-you.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6677221499733713393'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6677221499733713393'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/11/the-easiest-meal-that-will-win-you.html' title='The Easiest Meal That Will Win You Brownie Points (Sausage Stuffed Spaghetti Squash)'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-9z6UOeEicqM/ULirsOgn9EI/AAAAAAAAAlk/3z6U8y7iyj4/s72-c/20121126_174627.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-5138491454557692118</id><published>2012-11-27T08:43:00.001-04:00</published><updated>2012-11-27T08:44:23.634-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="appetizer"/><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="lunch"/><category scheme="http://www.blogger.com/atom/ns#" term="side"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><category scheme="http://www.blogger.com/atom/ns#" term="weekend cooking"/><title type='text'>Fall Harvest Soup</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VNL82pLCMjQ/ULSyXnsrygI/AAAAAAAAAk0/8cK9svjUr8M/s1600/20121029_174226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="http://2.bp.blogspot.com/-VNL82pLCMjQ/ULSyXnsrygI/AAAAAAAAAk0/8cK9svjUr8M/s400/20121029_174226.jpg" width="400" /></a></div>This picture was posted alongside our lasagna roll-ups awhile back. I'm posting the recipe as I made it, although <b>I would make some changes to this the next time around</b>.<br /><br />The good things about this soup:<br />1. Other than the chopping, it's a fairly hands-off meal.<br />2. This is a great way to use up some of your fall vegetables and fruit, without having to use <i>all </i>of anything - it just requires a few of each thing.<br />3. This is a big match, giving you a healthy dose of fruit and veg for a week.<br /><br />The not-fave things about this soup:<br />1. The apples I chose were a bit too sweet, making this soup better as a <i>side </i>or a <i>small lunch. </i>The sweeter the apple, the sweeter the soup (although maybe that's what you dig?)<br />2. This had a tangy-sweet combo that was delicious for the first five bites but was a bit <i>too much </i>once bite six came along. <b>I'd take it easy on the combination of balsamic vinegar, white wine and apples</b>.<b> A simple change in wine and apples would even make a difference.</b><br /><br />All in all, I'd hands down make this again. I'd just experiment a little bit with the ingredients. For example: if you like yams more than parsnips, make more of one and less of the other! I personally like more of a <b>spice taste </b>so <b>I'd go with more masala and less acidic</b> things the next time around.<br /><br /><b>Enjoy! Now that I've ventured (timidly) into the world of soups, I highly recommend having fun with it. It's extremely easy to do when using the crockpot.</b><br /><b><br /></b><b>Fall Harvest Soup</b><br /><i>A la Allie's Kitchen</i><br /><i><br /></i><a href="http://3.bp.blogspot.com/-oSx_sKWBWFU/ULSyWurSLoI/AAAAAAAAAks/jrc3Sp1kel8/s1600/20121029_112308.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="242" src="http://3.bp.blogspot.com/-oSx_sKWBWFU/ULSyWurSLoI/AAAAAAAAAks/jrc3Sp1kel8/s320/20121029_112308.jpg" width="320" /></a><i>Note: these are approximations. I had fun throwing things in the pot this time around.</i><br />4 tsp of olive oil<br />1 large sweet potato, diced<br />1 large carrot, diced<br />2 small parsnips, diced<br />2 apples, diced<br />1 1/2 cups of leeks, diced<br />1/2 tsp ginger<br />2 tsp of masala<br />3 tbsp of white wine<br />2 tbsp of balsamic vinegar<br />4 cups of broth (I used vegetable bouillon and water)<br /><br /><br />In a pan, heat oil and add sweet potato, carrot, leek and apple. Heat for 5 minutes then dump in the slow cooker. Stir in ginger, masala, wine and vinegar. Add broth. Cook for 5 - 6 hours on low.<br /><br />Use an immersion blender (thanks to Gram for this gift!) or a regular blender in batches, if need be. Blend away. Top with croutons and tortillas if you have any and serve.<br /><br /></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/5138491454557692118/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/11/fall-harvest-soup.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/5138491454557692118'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/5138491454557692118'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/11/fall-harvest-soup.html' title='Fall Harvest Soup'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-VNL82pLCMjQ/ULSyXnsrygI/AAAAAAAAAk0/8cK9svjUr8M/s72-c/20121029_174226.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-2739690923092914662</id><published>2012-10-31T07:59:00.004-03:00</published><updated>2013-01-28T09:10:04.364-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="lunch"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="sauce"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Substitutes"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>Step-by-Step: Swiss Chard + Pork Lasagna Roll-Ups (Even With "Ricotta")</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VpcgaUAGKzQ/UJAmQZ103YI/AAAAAAAAAkY/O2FsIZscgt0/s1600/20121029_174153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-VpcgaUAGKzQ/UJAmQZ103YI/AAAAAAAAAkY/O2FsIZscgt0/s400/20121029_174153.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">I got this idea of this from my sister. Not really sure why I had never thought of it before.</span></div><div><br /></div><div>This gets a separate blog post, as I thought it beneficial to show the process in photos. This did take some work&nbsp;to put together&nbsp;in stages (<i>something I usually am too lazy to do</i>), but it was completely worth it - especially when you end up with a 9 x 13 pan full of roll-ups for your week.</div><div><br /></div><div><b>A few neat things came out of the creation of this recipe:</b></div><div>1. I no longer have to make lasagna in the old way. Roll-ups can be individually customized and are just so much more fun to plate.</div><div>2. I now have a go-to ricotta/cream cheese-ish replacement for future dishes (think consistency, not substitute for exact flavour).&nbsp;</div><div>3. I also have a good generic meat sauce as a go-to for <i>any </i>future pasta dish (or to plop on top of a sweet potato or nacho plate).</div><div><br /></div><div>Although the roll-up idea came from my sister, the inspiration for this <i>particular</i> recipe came from the market. After spending only $20 at the market on the weekend, we ended up with a <i>lot </i>of leeks and swiss chard (among other things) without a real plan to use it. Add in some defrosted ground pork and some white lasagna noodles to be used up (I'll switch over to brown rice pasta for the next batch), we had ourselves a meal.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRm_InrUcewuC48uS9usFZXoAcuiyaKW57ytaanYgIlo49iaYzEvIar7VY0VmrGaDkEjKj1khyphenhyphenzrvuSi-9imr8p6XLz3zSIT9B9oTv9oM1HNhn6ZYYeBDyElf3HmTn3MT2OhBPk540Q0w/s1600/20121029_164233.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRm_InrUcewuC48uS9usFZXoAcuiyaKW57ytaanYgIlo49iaYzEvIar7VY0VmrGaDkEjKj1khyphenhyphenzrvuSi-9imr8p6XLz3zSIT9B9oTv9oM1HNhn6ZYYeBDyElf3HmTn3MT2OhBPk540Q0w/s320/20121029_164233.jpg" width="320" /></a><b>Ricotta ("Cheese") Filling</b></div><div><i>Adapted from GoDairy cookbook</i></div><div><i><br /></i></div><div>1 cup of pumpkin seeds, soaked in an inch of water (it called for sunflower seeds, but I only had pumpkin seeds)</div><div>1/2 cup of water (extra from above)</div><div>1 1/2 tbsp of lemon juice</div><div>1 tbsp of apple cider vinegar</div><div>1 garlic clove</div><div>1/2 tsp of maple salt (use any!)</div><div><br /></div><div>Place all in the magic bullet and blend until it's the consistency you want!</div><div><br /></div><div><br /></div><div><a href="http://2.bp.blogspot.com/-5FLTTk9WjhI/UJAmHDgZkzI/AAAAAAAAAj4/16q2ucP5XEo/s1600/20121029_164552.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-5FLTTk9WjhI/UJAmHDgZkzI/AAAAAAAAAj4/16q2ucP5XEo/s320/20121029_164552.jpg" width="320" /></a><b>Swiss Chard and Pork Filling</b></div><div><i>From Allie's Kitchen</i></div><div><i><br /></i></div><div>1 pkg of ground pork</div><div>1 <i>big </i>bunch of swiss chard, leaves removed from the stems (use lots as it wilts down!)</div><div>1 leek, chopped (white and green parts)</div><div>Italian spices, salt, pepper</div><div>2- 1/2 &nbsp;cups of tomato sauce (doesn't need to be exact, just buy a big can - I used plain)</div><div><br /></div><div>Brown the ground pork. Add the leek, spices and 1 cup of your sauce. Cook for 2 minutes. Add in the swiss chard and the rest of your sauce, <i>saving enough to cover the bottom of the pan</i>. Let simmer on low.</div><div><br /></div><div><b>Cook your noodles!</b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KRli7EWwFB8/UJAmJeGN9oI/AAAAAAAAAkA/c-1I9a4I4Y4/s1600/20121029_165649.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-KRli7EWwFB8/UJAmJeGN9oI/AAAAAAAAAkA/c-1I9a4I4Y4/s320/20121029_165649.jpg" width="240" /></a></div><div><b>Bring Everything Together:</b></div><div><br /></div><div>Pour the remaining tomato sauce on the bottom of a 9 x 13 pan.</div><div><br /></div><div>On waxed paper, lay out the lasagna noodles and top each one with ricotta filling then your sauce filling. Roll carefully and place each roll in the pan. <i>Note: save some filling!</i></div><div><br /></div><div>Once you have done this for everything, top with the remaning meat filling to ensure the noodles stay moist.&nbsp;</div><div><br /></div><div>I topped my dish with Daiya Cheddar Cheese and Nutritional Yeast Flakes. You can top each individual piece with more of the ricotta filling upon serving if you have any left.<br /><br />Bake covered at 375 for 20 minutes, then an additional 15 uncovered. Voila!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-oZrIodJ6p9I/UJAmL9Rbn_I/AAAAAAAAAkI/5DZyyzTvzZk/s1600/20121029_170309.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-oZrIodJ6p9I/UJAmL9Rbn_I/AAAAAAAAAkI/5DZyyzTvzZk/s320/20121029_170309.jpg" width="320" /></a></div><div style="text-align: left;"><a href="http://2.bp.blogspot.com/-HyFfQSvZ7eA/UJAmN3NQxkI/AAAAAAAAAkQ/BnrvycZoBe4/s1600/20121029_170440.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-HyFfQSvZ7eA/UJAmN3NQxkI/AAAAAAAAAkQ/BnrvycZoBe4/s320/20121029_170440.jpg" width="320" /></a></div><div><i>**Notes on Recommended Recipe Alterations:&nbsp;</i></div><div><i>- If you want to make this gluten-free, switch to the brown rice noodles</i></div><div><i>- If you want to make this to paleo, slice a zucchini in extremely thin pieces and use that instead of noodles for your wrap</i></div><div><i>- If you want to make this vegetarian or vegan, I recommend adding diced eggplant instead of pork</i></div><div><i>- Swiss chard can be replaced with spinach or kale and will be just as good</i></div><div><i>- Leeks can be replaced with shallots or regular onions</i></div><div><b><br /></b><b>Enjoy! This one is a goodie....</b></div><div><i><br /></i></div><div><i><br /></i></div></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/2739690923092914662/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/10/step-by-step-swiss-chard-pork-lasagna.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/2739690923092914662'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/2739690923092914662'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/10/step-by-step-swiss-chard-pork-lasagna.html' title='Step-by-Step: Swiss Chard + Pork Lasagna Roll-Ups (Even With "Ricotta")'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-VpcgaUAGKzQ/UJAmQZ103YI/AAAAAAAAAkY/O2FsIZscgt0/s72-c/20121029_174153.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-3615316877538535506</id><published>2012-09-24T20:10:00.005-03:00</published><updated>2012-09-24T20:16:17.963-03:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="soup"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><category scheme="http://www.blogger.com/atom/ns#" term="weekend cooking"/><title type='text'>Fall Has Arrived (+ Standby Slow Cooker Recipes)</title><content type='html'>My Facebook status today was:<br /><br /><i>"Yesterday was the first day of fall. As sad as it is to see the summer go, we can look forward to big slow cooker meals on the cheap! I almost forgot how far you can go with just a few cheap ingredients placed in a one-dish fall meal in the crock pot. Yesterday: lentil chili. Today: mushroom risotto"</i><br /><br />Many questions follow suit after any mention of a good slow cooker meal. We all know how a slow cooker meal can benefit our weekly routine. We all hope to create a slow cooker plan that we'll actually follow through on, but we rarely ever do. Well - at least I don't.&nbsp;My mom and I always seem to be sharing, saving or pinning crock pot blog and appetizing recipes, but we never seem to actually do anything with them. When I actually <i>do </i>take the little bit of time required to complete something in that little lovely appliance, I'm beyond excited about it and wonder why I don't do it every week.<br /><br />I finally followed through this weekend. It was easy (as in: quick to throw together). It was cheap. It was appetizing.&nbsp;After a friend and reader requested some recipes, I thought I'd share it with you, along with a <i>few</i> other successes I've had.<br /><br /><b>Lentil Chili (Vegan-friendly)</b><br /><i>Original Recipe from <a href="http://chummom.com/slow-cooker-lentil-chili/">Chum Mom</a></i><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PRLhfBA3OJA/UGCk0aPHIMI/AAAAAAAAAiU/93oIF3rZ5fU/s1600/20120924_150644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-PRLhfBA3OJA/UGCk0aPHIMI/AAAAAAAAAiU/93oIF3rZ5fU/s400/20120924_150644.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">J and I worked together on making this yesterday. It's one of those dishes where two people can be working on either side of the pot because you literally just need to throw everything in it - order does not matter. The purpose of this meal was to have healthy veggie-filled lunches for the week and we succeeded.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Only differences from the original? Kidney beans instead of chickpeas, no cilantro, mustard powder or cayenne (but did 1 tsp of chili powder and 1 tsp of paprika instead) and halved the entire recipe (we have a <i>small </i>slow cooker<i>).&nbsp;</i></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;">The costs associated with this chili are so minimal: 2 carrots (out of a big $2.99 bag), 2 celery stalks (again, out of a clump for $2.99), bouillon cubes, $1.29 can of diced tomatoes, $0.99 can of kidney beans, 1 cup (out of a 2 cup bag for $1.29) of dry red lentils. So cheap considering how far it will take us this week.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Smoky Bacon Chili (Paleo-friendly)</b></div><div class="separator" style="clear: both; text-align: left;"><i>Original Recipe from <a href="http://paleomg.com/smoky-bacon-chili/">PaleOMG.</a></i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-G3nFH9sZ6Us/UGCkv3oRFnI/AAAAAAAAAiM/x1ewkKUes78/s1600/20120523_173102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="http://4.bp.blogspot.com/-G3nFH9sZ6Us/UGCkv3oRFnI/AAAAAAAAAiM/x1ewkKUes78/s400/20120523_173102.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">PaleOMG is a blog full of great meat-filled, caveman-lover recipes. If you ever have to make a meal for non-vegetarians that may have dietary limitations, check this blog out - or any paleo blog, really. They're free of most common intolerances.&nbsp;</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This chili is as opposite as you can get to the above recipe. Bean-free and meat-filled, this was still a major hit. I used pork instead of beef and only red peppers (not yellow and green). I added 2 drops of liquid smoke to regular diced tomatoes, instead of fire roasted. I also think I may have made half the recipe (we had this eons ago).</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">We served this over a 1/2 of a baked sweet potato each (we baked some ahead of time for the week as well!). This was mega J-approved.&nbsp;</div><br /><b>Mushroom Risotto (potentially gluten-free and vegetarian-friendly)</b><br /><i>Original Recipe from Allie's Changing Kitchen</i><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vGa6MwwLvG0/UGDm6gw5mJI/AAAAAAAAAis/ZsSsQpOS85g/s1600/20120924_180035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://3.bp.blogspot.com/-vGa6MwwLvG0/UGDm6gw5mJI/AAAAAAAAAis/ZsSsQpOS85g/s400/20120924_180035.jpg" width="400" /></a></div>I love risotto but never have the time or energy to stand by a stove to make it right, or to find an appropriate parmesan-free recipe. This turned out well, tasty, but I'd definitely play with some more spices and flavours the next time I try it.<br /><br />Sautee:&nbsp;1 cup of sliced mushrooms +&nbsp;1/3 cup of chopped onions +&nbsp;2 cloves of garlic<br /><br />Add in:&nbsp;1 cup of arborio rice + 1/4 cup of mushroom broth (made from mushroom bouillon, veg. would be fine, too). Saute until liquid is absorbed.<br /><br />Add mixture to slow cooker, plus:&nbsp;1 3/4 cup of broth (so 2 cups in total) + 1/4 of white wine + 1 tbsp of onion flakes + 1 tsp of paprika + salt + pepper.<br /><br />Cook on high for 1 hour and 30 minutes (check, because I overcooked mine a little bit).<br /><br />Once finished, mix in 1/4 cup of almond (or any) milk + 1/4 cup of nutritional yeast. Add more of any of the above flavourings if you want. I topped mine with homemade bacon bits but you could omit to keep it veg - friendly.<br /><br /><b>Need More Inspiration?</b><br />Here are a few other recipes from the past that have worked out well for us. My advice for those looking to get started with using slow cookers to ease the weeknight cooking pain? Stews and chilis. So many varieties. So hearty. Hard to mess up.<br /><br /><b><a href="http://www.allieschangingkitchen.com/2012/02/easy-slow-cooker-pork-stew.html">Panama Pork Stew</a></b><br /><b><a href="http://www.allieschangingkitchen.com/2012/01/chicken-curry-slow-cooker-stew.html">Chicken Curry Stew</a></b><br /><a href="http://www.allieschangingkitchen.com/2010/08/recipe-balsamic-chicken.html">Balsamic Chicken</a><br /><br />Questions about any of the above recipes? Comment or bug me on <a href="http://www.facebook.com/allieschangingkitchen">Facebook</a> or <a href="http://www.twitter.com/changingkitchen">Twitter</a>!</content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/3615316877538535506/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/09/fall-has-arrived-standby-slow-cooker.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/3615316877538535506'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/3615316877538535506'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/09/fall-has-arrived-standby-slow-cooker.html' title='Fall Has Arrived (+ Standby Slow Cooker Recipes)'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-PRLhfBA3OJA/UGCk0aPHIMI/AAAAAAAAAiU/93oIF3rZ5fU/s72-c/20120924_150644.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-8388449342638227556</id><published>2012-06-07T17:51:00.001-03:00</published><updated>2012-06-07T20:30:50.533-03:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Asian-Inspired"/><category scheme="http://www.blogger.com/atom/ns#" term="breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="lunch"/><category scheme="http://www.blogger.com/atom/ns#" term="salad"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="weekend cooking"/><title type='text'>An Assortment of Recipes + Ideas</title><content type='html'>Here are a few of the things that have gone in our bellies over the last two weeks...<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><br /><a href="http://1.bp.blogspot.com/-nDxtKeDCKx4/T9EL7s78HAI/AAAAAAAAAec/ItRDtuQ6mUI/s1600/20120524_182007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-nDxtKeDCKx4/T9EL7s78HAI/AAAAAAAAAec/ItRDtuQ6mUI/s400/20120524_182007.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b><a href="http://paleodietlifestyle.com/quick-paleo-meals/">Baked Salmon with Asparagus + Beets</a> (with an adaptation of added <a href="http://nomnompaleo.com/post/3159900635/broiled-prosciutto-wrapped-asparagus-spears">procuitto</a>)</b><br />This is the ultimate kind of throw together meal. I cheated and used canned beets (I confess and don't care!) so I threw all of this on two tinfoil packets and in the oven it went. A seemingly gourmet meal in minutes (well, it took longer than the recipe said, but basically..)</span>&nbsp;</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-WdSnfR1shwU/T9EL9a1vgKI/AAAAAAAAAek/W9zktaA7Ho0/s1600/20120526_121957.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-WdSnfR1shwU/T9EL9a1vgKI/AAAAAAAAAek/W9zktaA7Ho0/s400/20120526_121957.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Weekend Breakfast</b><br />Breakfasts like this give you reason to get through your work week. I had some procuitto and asparagus leftover from the <a href="http://nomnompaleo.com/post/3159900635/broiled-prosciutto-wrapped-asparagus-spears">above recipe</a> (it's <i>all about no waste) </i>so we cooked them up and plopped our egg on top. Delicious saltiness! It went perfectly with our perked coffee and tropical smoothie (fresh pineapple + banana + frozen mango + almond milk)</span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLaW7PH4HJZ3Ak-8abNknlPpxok1UJU44KRYS_U4kNms92W74eOSs5r7NlX_PX6nWARlUpMV_aPCiX7Jqn02tInk5rwiEDsD5lkS_ZlL_uerjzTrItrvIr2_VrNoGreflGRgtm1jK6gE/s1600/20120527_115349.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLaW7PH4HJZ3Ak-8abNknlPpxok1UJU44KRYS_U4kNms92W74eOSs5r7NlX_PX6nWARlUpMV_aPCiX7Jqn02tInk5rwiEDsD5lkS_ZlL_uerjzTrItrvIr2_VrNoGreflGRgtm1jK6gE/s400/20120527_115349.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Egg Muffins</b><br />SO perfect for a work week for breakys and snacks. There are variations all over the place for this, but I used what I had in the fridge at the time: 9 eggs (for the above 12 muffins) + cut up red onions + spinach + tomatoes + salt and pepper + Italian spices. Grease your pan, pour them into the cups and put them in the oven for about 20 mins at 350. <b>Breakfast for the week!</b></span>&nbsp;</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmPe7htMs0O7D7bV7bsD2Roi71s9UKKhgL9C8P680ImmaZ0VcYk6ZK4nClHdnOIg_rWKXS-NpnnBYlgKDFCg3WCoTYMMrWZAYBv5Cqq1rxiBk9AzeaP-aODoDKXWFJRU5WaQ197uidio/s1600/20120527_192511.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmPe7htMs0O7D7bV7bsD2Roi71s9UKKhgL9C8P680ImmaZ0VcYk6ZK4nClHdnOIg_rWKXS-NpnnBYlgKDFCg3WCoTYMMrWZAYBv5Cqq1rxiBk9AzeaP-aODoDKXWFJRU5WaQ197uidio/s400/20120527_192511.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Pork chops, veggie salad and kimchi.</b><br />Not entirely paleo, but nothing overtly "do not eat" on the menu I don't think. The pork chop was bbq'd with a mix of spices (anything!) and some lemon + oil. The salad is a simple spinach salad mixed with <i>a little </i>bit of quinoa cooked in broth (little as in most veg, different from how I usually make it) mixed with salt, pepper, olive oil and lemon juice. J <b>liked this more than the pork</b> I think.&nbsp;</span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Gw7cQJU3Ckk/T9EMDr7u7NI/AAAAAAAAAe8/SyHKPxAbfkw/s1600/20120529_180945.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Gw7cQJU3Ckk/T9EMDr7u7NI/AAAAAAAAAe8/SyHKPxAbfkw/s400/20120529_180945.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://paleogirl.net/bangers-and-paleo-mash/"><b>Bangers n' Mash</b></a><br />Okay - admittedly this photo is not exactly visually appealing and the idea of eating an entire head of cauliflower in one sitting (for two people) seems foreign, <b>but we devoured this. </b>Like: a head of cauliflower and four sausages and we <b>devoured </b>it in minutes. I had a bit of a hard time figuring out what to do with the cauliflower, so it took longer (and made a larger mess) than it probably should have but we were thoroughly impressed. J grew up on meat and potatoes and had an odd eye on me as I tackled this recipe. Luckily he trusts me enough to give it a go...;) A <b>"will try again" </b>(along with cauliflower rice!). (<i>note: the bangers came from Sweet Williams at the market, yummers).</i></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-5zCSAh0-wM0/T9EMFauPUVI/AAAAAAAAAfE/xkcgsVHnkgg/s1600/20120530_180352.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-5zCSAh0-wM0/T9EMFauPUVI/AAAAAAAAAfE/xkcgsVHnkgg/s400/20120530_180352.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Shrimp Yellow Curry</b> (on it's own)<br />I filled this dish with a can of coconut milk, + 2 - 3 tbsp of yellow curry + 1 tbsp of fish sauce + basil + lots of onions, broccoli, cooked shrimp and mushrooms. Top it off with almonds. Voila.</span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-0ChrWPasKns/T9EMHZcH3kI/AAAAAAAAAfQ/lUViC6o9Pow/s1600/20120604_190923.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-0ChrWPasKns/T9EMHZcH3kI/AAAAAAAAAfQ/lUViC6o9Pow/s400/20120604_190923.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b><a href="http://www.mommiecooks.com/2012/05/31/thai-chicken-salad/">Thai Chicken Salad with Almond Dressing</a></b></span><br /><span style="font-size: small;"><span style="font-weight: normal;">Adaptations: almonds + almond butter in place of peanuts/butter +&nbsp;</span><span style="font-weight: normal;">fish sauce in place of soy sauce +</span><span style="font-weight: normal;">honey for the brown sugar + m</span><span style="font-weight: normal;">y salad ingredients: lettuce, spinach, carrots and cucumber</span></span><br /><span style="font-size: small;"><b>TWO thumbs up, for sure</b>.</span></td></tr></tbody></table>Who knew that dinners would be so good (and so fun) after removing all forms of white potatoes, rice, pasta and bread? We definitely did not. Eat your heart out (and feast) my gluten-free friends! I've been trying out a lot of the recipes I've been pinning under <a href="http://pinterest.com/alliekpins/paleo-possibilities/">Paleo Possibilities </a>and all are free of dairy, soy, gluten and sugar (among other things)....woot woot! Here's a <a href="http://greatist.com/health/the-ultimate-guide-to-eating-paleo-022012/">little diagram of what eating paleo is all about</a>. I'll share more resources in another post.<br /><br />Enjoy :)</content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/8388449342638227556/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/06/assortment-of-recipes-ideas.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/8388449342638227556'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/8388449342638227556'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/06/assortment-of-recipes-ideas.html' title='An Assortment of Recipes + Ideas'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://1.bp.blogspot.com/-nDxtKeDCKx4/T9EL7s78HAI/AAAAAAAAAec/ItRDtuQ6mUI/s72-c/20120524_182007.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-2588370814537769106</id><published>2012-05-18T14:55:00.004-03:00</published><updated>2012-05-18T14:56:23.797-03:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Asian-Inspired"/><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><title type='text'>A Stir Fry Without Rice or Noodles! (Cilantro Pork)</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5T4drKOBClU/T7aMMmxINYI/AAAAAAAAAdM/1HqDomu2Zsk/s1600/20120517_172211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-5T4drKOBClU/T7aMMmxINYI/AAAAAAAAAdM/1HqDomu2Zsk/s640/20120517_172211.jpg" width="640" /></a></div>As you can see from the title, I threw together an extremely easy and tasty stir fry - minus the rice and noodles that we always use. I found this recipe on <a href="http://paleodietlifestyle.com/">Paleo Diet Lifestyle&nbsp;</a>, along with some other stir fry options. I have to create a bit of a mental shift to create meals like this. For so long, I have been taking <i>one </i>piece of pork and would divide that amongst the two of us for our dinner - and even sometimes for our lunches. With the pasta or rice, I could get away with doing that.<br /><br />Now that I'm experimenting a little with our diets, I had to use <i>both </i>pieces of our pork and we didn't have leftovers. That being said: I felt fantastic. This meal <i>felt good as I was eating it. </i>I'm not sure if it is just that food tastes and feels better when you're creating that mental connection?<br /><br />Moral of the story is this is a good mental shift (if I decide that eating lots of meat is the right direction for me to go in), but will require a shift also in how I also approach my grocery shopping. As much as I talk about - and try to do - meal plans, I usually don't (I confess!). In order to buy enough and to not waste, I'm really going to try it for the next week or two to see how it works. Life's a constant transition of some kind, isn't it? :)<br /><br />This meal is perfect for those weeks when you buy cilantro for something else and don't want it to go bad on you (happens all the time for us). I will say that I was moving slowly when prepping - even though it's only essentially slicing a bunch of stuff - so it took a bit longer to make than it normally would or should. I <i>do </i>think this is a perfect weekday meal: barely any cooking time needed!<br /><br />Make it: Delicioso!<br /><br /><b><a href="http://paleodietlifestyle.com/quick-and-easy-paleo-stir-fries/">Cilantro Pork Stir Fry</a></b><br />My changes to the recipe:<br /><br />- 1 1/2 cup of sliced mushrooms (add to the pan about a minute after adding the peppers)<br />- 2 scrambled eggs (add at the end, right before throwing the cooked pork back into the pan. I pushed the veggies to the side, scrambled the eggs and then mixed it all together, re-adding the pork).<br /><br />This is just a quick post as I know when I get back "on the grid" on Monday night, I'll be too tired to post and will only want to share photos of Prince Edward Island when I&nbsp;<i>do&nbsp;</i>feel like posting. We're off on our annual road trip...Lobster and mussels here we come!<br /><br />Have a great weekend!</content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/2588370814537769106/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/05/stir-fry-without-rice-or-noodles.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/2588370814537769106'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/2588370814537769106'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/05/stir-fry-without-rice-or-noodles.html' title='A Stir Fry Without Rice or Noodles! (Cilantro Pork)'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/-5T4drKOBClU/T7aMMmxINYI/AAAAAAAAAdM/1HqDomu2Zsk/s72-c/20120517_172211.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-5092142291843679469</id><published>2012-05-17T13:12:00.003-03:00</published><updated>2012-05-17T13:18:33.921-03:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="lunch"/><category scheme="http://www.blogger.com/atom/ns#" term="marinade"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>It Feels Like Balinese Nasi Campur (Buffalo Shrimp + Balsamic Cucumber Salad)</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ghsSof8wblw/T7RDSXwOG-I/AAAAAAAAAc4/LbxVtkNKaS0/s1600/20120516_173549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-ghsSof8wblw/T7RDSXwOG-I/AAAAAAAAAc4/LbxVtkNKaS0/s640/20120516_173549.jpg" width="640" /></a></div>Nasi Campur is a dish we ordered many times in Bali. Each time it would be different and each time J and I would discuss how we should start eating that way.<br /><br />You wouldn't exactly know what you would get with each order, but you knew you would get to try a lot of different Balinese dishes in one sitting. The meal always seemed like you would have a piece of meat of some kind and a whole lot of sides - almost like families would make ten different dishes on Sundays and would pick away at each dish throughout the week, a little bit from each one - the opposite from what we typically do here in North America.<br /><br />As I've mentioned, I'm trying to limit our intake of rice, potatoes, bread and pasta (says the girl who just caved and had a sub). Last night proved to be difficult. I made our shrimp. I made our salad.I just stared at the plate, upset about how bare it looked. I, then, added on the avocado+spinach+blueberry salad and then, again, felt it <i>still&nbsp;</i>looked bare and cooked up a few hard boiled eggs for us.<br /><br />There you have it. Shrimp. Cucumber Salad. Spinach Salad. Egg. Success.<br /><br />It filled us up and tasted delicious. Only problem is that we end up craving snacks two hours after eating, but that's not a bad thing if we stick to a celery and almond butter kind of snackk! As I just said above, I just caved with a sub. Shameful, yet laughable. Katie tells me I need to be incorporating more fats to keep the hunger away...so for the future, I'll have lots of almonds (or maybe I'll make a trail mix) at work and <i>more</i> avocado (heck yes).&nbsp;Going on four dinners without the typical "fillers" we usually have is still a positive in my books. What an interesting process... I can't imagine what those of you out there go through who kick this stuff cold turkey - It was hard enough when I made my changes, but I had a transition plan in place that took about 4 months. :)<br /><br /><b><a href="http://www.thefoodiephysician.com/2012/02/dining-with-doc-superbowl-snacks.html">Buffalo Shrimp</a></b><br />If you haven't stumbled over to <a href="http://www.thefoodiephysician.com/">The Foodie Physician</a><span id="goog_425700444"></span><span id="goog_425700445"></span><a href="http://www.blogger.com/"></a>, then you should. I follow her on <a href="https://www.facebook.com/TheFoodiePhysician">Facebook</a> and Pinterest as well. I had pinned this recipe awhile ago and finally got around to it.<br /><br />I used about 24 large shrimp (not jumbo) and used coconut oil instead of butter. I also didn't grill the shrimp.&nbsp;I used cooked shrimp (tails on), tossed them with the lemon and s/p. I warmed them up in a pan and tossed them with the Frank's hot sauce (original - very important) and coconut oil. Would definitely be good marinated and grilled.<br /><br /><b><a href="http://www.whatrunslori.com/2011/07/chicken-lettuce-wraps-with-balsamic-cucumber-salad/">Cucumber Balsamic Salad</a></b><br />There's no need to change anything in this salad - I followed it ingredient by ingredient. Very easy and something a little different for the table. We often have cucumber slices drizzled with a bit of balsamic anyhow for our treats, so the flavor combination was right up our "alley".<br /><br /><b>Spinach Salad</b><br />I love the taste of avocado and blueberries <i>so much </i>that I just added those two things and drizzled the salad with a bit of lemon juice - no dressing.<br /><br />That's it! Updates on progress, new ideas and changes will keep coming. It's our long weekend - and the best weekend of the year - this week so we'll be having a <b>feast </b>of surf n' turf and lots more "surf" on the side. Can't wait!<br /><br /></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/5092142291843679469/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/05/it-feels-like-balinese-nasi-campur.html#comment-form' title='3 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/5092142291843679469'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/5092142291843679469'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/05/it-feels-like-balinese-nasi-campur.html' title='It Feels Like Balinese Nasi Campur (Buffalo Shrimp + Balsamic Cucumber Salad)'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-ghsSof8wblw/T7RDSXwOG-I/AAAAAAAAAc4/LbxVtkNKaS0/s72-c/20120516_173549.jpg" height="72" width="72"/><thr:total>3</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-6733418947798565437</id><published>2012-05-15T13:00:00.003-03:00</published><updated>2012-05-15T13:03:44.050-03:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><title type='text'>A First Paleo Attempt (Tilapia + Curried Portobello & Kale)</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtqk_3I5yWTVJvyMc3pA2hmFmrZhXsRd1RBP0v51DVoQR8mKaPFxdXIadvJJrBzmGJ3PtA-pTfVjCDiOfwdZ9GRp0AyAAJkrZFUhnYrO35w8jv5Ai9gDJi-qadahVJWTxhiw-OGqCBVo/s1600/20120514_175207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtqk_3I5yWTVJvyMc3pA2hmFmrZhXsRd1RBP0v51DVoQR8mKaPFxdXIadvJJrBzmGJ3PtA-pTfVjCDiOfwdZ9GRp0AyAAJkrZFUhnYrO35w8jv5Ai9gDJi-qadahVJWTxhiw-OGqCBVo/s640/20120514_175207.jpg" width="640" /></a></div>My good friend Katie has been rockin' the paleo diet for some time now so we've been talking about it a lot. I've mentioned this diet (read: lifestyle) in many other posts before as it's a really easy way for me to find recipes: no soy, dairy or sugar. I've even recommended the diet to friends and family who are experimenting with diet changes.<br /><br />After all of that, I thought I'd try it for awhile.<br /><br />I am not going to attempt a 100% paleo diet, or even an 80/20 for the time being. I will, however, attempt to incorporate <i>more paleo-focused&nbsp;</i>meals into my diet, if and when I can. My ultimate goal would be to try to do a 80/20 (or even 100%) change for a small period of time as a sort of "detox" to see whether this might be a route I'd be interested in pursuing on a longer term. My immediate goal is to a) start to have a bit more energy and to generally feel better/good all the time and b) kick my carb and grain addiction.<br /><br />Anyone that reads this blog knows that I (we) love pasta. I could eat it everyday, twice a day. I don't ever really have a meal without adding rice, potatoes or pasta. Our plates have always felt like it's been missing something if it didn't have one of those. Again: I'm not looking to cut these items out, but I'm ready to make the mental shift into believing that a full plate of meat and veggies <i>is </i>enough to fill me up. Craving pasta <i>all the time</i>&nbsp;is <i>not </i>at all the best thing.<br /><br />So we'll see how it goes. I thank Katie for telling me to try it out. I'm not going to go into it any more right now, as I'm still doing research and still in the midst of deciding how often I would like to - or need to - cook this way.<br /><br />Luckily, I've got this pretty awesome hubby of mine that is uber supportive and got me to get right to it last night. He whipped up some tilapia for the two of us while I got to work on a hearty side dish.<br /><br />Here's what we came up with. As I'm still doing the research, I <i>think </i>this is just about fully paleo-friendly. For any paleo people out there, please let me know if I missed something!<br /><br /><b>Coconut Flour Tilapia</b><br /><i>from J's recipes</i><br />1. In a bowl, mix together 1 egg with a little bit of the following items:<br />- lemon juice<br />- tobasco (<i>like a dash - probably considered processed, and therefore not paleo)</i><br />- basil<br />- thyme<br />- chilli powder<br /><br />2. Dip each piece of fish (we had 2 fillets) in the egg mixture. Then, coat in coconut flour.<br />3. Pan fry (<i>note: the coconut flour will turn black-ish, but it doesn't taste burnt).</i><br />4. Right before the fish is done, splash a wee bit of white wine in the pan.<br /><br /><b><a href="http://foodfitnessfreshair.com/2012/04/23/curried-kale-with-portobello-mushrooms/">Curried Portobello Mushrooms and Kale</a></b><br />I basically stuck to the recipe from <a href="http://foodfitnessfreshair.com/">Food Fitness Fresh Air</a>, but made a few small changes. Here is what I did.<br /><br />1 tbsp EVOO<br />1/2 of a large yellow onion, diced<br />3 cloves of garlic, diced<br />2 portobello mushrooms, cut in 1-inch slices<br />1 bunch of kale, stems removed and sliced<br /><br />5 tbsp of diced tomatoes (juice and tomatoes)<br />2 1/2 tbsp of curry powder<br />1 tbsp of raw honey<br />2 tbsp of water<br /><br />1. Mix the sauce together and let sit.<br />2. Cook EVOO, garlic and onions for about 2 minutes.<br />3. Add in portobello mushrooms and sauce mixture and cook until the onions and translucent.<br />4. Add kale and cook mix for about 6 more minutes.<br />Serve!<br /><br />I'll call this meal as "paleo as it gets" in our house. Even if I've missed an ingredient or two, I filled up without rice, potatoes and pasta!<br /><br /><b><br /></b></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/6733418947798565437/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/05/first-paleo-attempt-tilapia-curried.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6733418947798565437'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6733418947798565437'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/05/first-paleo-attempt-tilapia-curried.html' title='A First Paleo Attempt (Tilapia + Curried Portobello & Kale)'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtqk_3I5yWTVJvyMc3pA2hmFmrZhXsRd1RBP0v51DVoQR8mKaPFxdXIadvJJrBzmGJ3PtA-pTfVjCDiOfwdZ9GRp0AyAAJkrZFUhnYrO35w8jv5Ai9gDJi-qadahVJWTxhiw-OGqCBVo/s72-c/20120514_175207.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-891872174331414604</id><published>2012-05-14T13:40:00.000-03:00</published><updated>2012-05-15T13:01:05.240-03:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><title type='text'>Garlic Shrimp in Tomato-y Coconut Milk</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GZPREdL5QB0/T7En2SW__5I/AAAAAAAAAY4/lq0GK3GxY4Y/s1600/20120509_171951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-GZPREdL5QB0/T7En2SW__5I/AAAAAAAAAY4/lq0GK3GxY4Y/s640/20120509_171951.jpg" width="640" /></a></div><br />I forget if it was my mom or me who stumbled onto <a href="http://skinnytaste.com/">SkinnyTaste.com</a>. Once we did, we got sucked into the vortex of delicious-looking recipe tunnel - I mean: recipe after recipe looks amazing. Gina's website is &nbsp;organized extremely well, so you can easily search for something in a jiffy on her blog.<br /><br />Mom passed this find on to me a little while go and I finally had a chance to try it (it's been sitting patiently on my <a href="http://pinterest.com/alliekpins/food-bliss/">Food Bliss Pinterest Board</a>). This was so unbelievably easy to throw together and made enough for both J and I to have leftovers for our lunches the next day. I made a pot of plain quinoa to serve under this which helped give us the full 4 servings.<br /><br /><a href="http://www.skinnytaste.com/2010/02/garlic-shrimp-in-coconut-milk-tomatoes.html"><b>Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro</b></a>.<br /><br />Try it.<br /><br />Creamy goodness.<br /><br />We always have diced tomatoes (<i>check the ingredients to make sure you're just getting tomatoes!</i>) and coconut milk in our pantry so this will end up being an easy go-to. <i>Just a note about the recipe</i>: I used 1 tbsp of lime juice. I typically save my <i>actual </i>lemons and limes for baking, bbqing or for drinks. Whenever a recipe asks for 1/2 a lime or lemon, I <i>always</i>&nbsp;use the juice.<br /><br />I hope everyone had a great weekend and hopefully cooked a good meal for your mom! I, unfortunately, will owe mine one. We had lots of family dinners (including a big turkey feast. yum) throughout the last week, as my uncle was home. There's nothing like family time and we had a <i>whole lot of it </i>last week - which meant a lot of people cooked for us, too (sweet diggity).<br /><br /><b>Mother's Day.&nbsp;</b>I thought I'd take a moment to highlight how&nbsp;<b>extremely awesome and supportive my mom is</b> - and how I never go a day without being extremely grateful for our relationship. We've always been a bit of a duo - for better or for worse. Better, as in we're best friends. Worse, as in we're identical. Like mother, like daughter, right? Well, in our family, we're actually like grandmother, like mother, like daughter. ;) The three of us spent time together in Korea (both Gram and mom came ALL the way to Korea to visit me) and a week together in the Dominican Republic, not to mention the amount of other activities we do together. Throughout all of these food changes I've experienced (and am still experiencing), my mom has been<i> so, so</i> supportive. She cut out red meat with me over 3 1/2 years ago and has a million go-to recipes that are "Allie-friendly" and on hand now! There are literally a million things I could say about her and our relationship - but I'll just acknowledge our special bond and <b>my appreciation for the life I've been able to live because of her</b>.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-WeFwmX7KWGA/T7E00DbATeI/AAAAAAAAAZU/AnoXq7Q8kVc/s1600/551130_10150826988797545_503992544_9733430_1639226626_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-WeFwmX7KWGA/T7E00DbATeI/AAAAAAAAAZU/AnoXq7Q8kVc/s400/551130_10150826988797545_503992544_9733430_1639226626_n.jpg" width="315" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Happy Mother's Day to all the wonderful mommys out there!</td></tr></tbody></table>What else.<br /><i>Spring has actually, FINALLY, hit Halifax.&nbsp;</i><br /><br />We've been patient. We've enjoyed every "spring" day that has come, but it officially seems like it's here to stay now. We enjoyed local beers outside on Friday (we lasted "outside" for not long), we enjoyed a staycation kind of date day in our city on Saturday...from buying meat at the farmer's market to enjoying $1 espressos and $1 coffees to free live music on the waterfront and $5 pop-up burgers and fries from one of the tasty (higher priced for our typical budget) restaurants in town. 'Twas a super fun day to be in Halifax. Check out #OpenCity to see everything that happened around town. We had a busy day on Saturday so we, unfortunately, only got 1/2 a day of it. Would have loved to get out to check out <a href="https://www.facebook.com/madewithlocal">Made With Local</a>, a snack bar venture done by two amazing local ladies. Take a look at their Facebook page to see how they're keeping it local - right down to their packaging!<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-vToyZJ58JMo/T7ExCb5gVPI/AAAAAAAAAZE/OGGQLWkUhXo/s1600/20120511_194214.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-vToyZJ58JMo/T7ExCb5gVPI/AAAAAAAAAZE/OGGQLWkUhXo/s400/20120511_194214.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A reunion with Garrison Brewery Patio &amp; Nut Brown Ale Samplers</td></tr></tbody></table>That's my update! Fresh air + family tine + lots of catch up time with friends over brews + a date-day staycation = a successful (and busy) few days.<br /><br />Stay tuned for an updated "<a href="http://www.allieschangingkitchen.com/p/good-products-substitutes.html">Brands I Love</a>" page and a few mini product reviews for my following most recent purchases from Planet Organic:<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-o-nIiLyIuuc/T7EyOCzfapI/AAAAAAAAAZM/u1dZ2Md5WGQ/s1600/20120509_195419.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-o-nIiLyIuuc/T7EyOCzfapI/AAAAAAAAAZM/u1dZ2Md5WGQ/s400/20120509_195419.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A Successful Stroll Through Planet Organic</td></tr></tbody></table></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/891872174331414604/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/05/garlic-shrimp-in-tomato-y-coconut-milk.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/891872174331414604'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/891872174331414604'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/05/garlic-shrimp-in-tomato-y-coconut-milk.html' title='Garlic Shrimp in Tomato-y Coconut Milk'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-GZPREdL5QB0/T7En2SW__5I/AAAAAAAAAY4/lq0GK3GxY4Y/s72-c/20120509_171951.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-5564749651311613868</id><published>2012-04-24T08:40:00.003-03:00</published><updated>2012-04-24T08:41:54.084-03:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="salad"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><title type='text'>I'm Jumping Back In + Breakfast Sausage Fritatta</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ye9W9E2VzaFBEU_IpkBNuPstQ3I7NhT9Qk5KQ1hHnXIV5A4tT_GKDiYbKDgUmQPHraRuwe9Vf6IvWbZFN7GrhV2o_jnumgC9inkh86QkSdtE5pJv6tjXakrLg_RcUM00bKvmgkZnPfs/s1600/0000000000aaes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ye9W9E2VzaFBEU_IpkBNuPstQ3I7NhT9Qk5KQ1hHnXIV5A4tT_GKDiYbKDgUmQPHraRuwe9Vf6IvWbZFN7GrhV2o_jnumgC9inkh86QkSdtE5pJv6tjXakrLg_RcUM00bKvmgkZnPfs/s400/0000000000aaes.jpg" width="400" /></a></div>Hello Blogger World and Blogger Friends (hopefully you're still around...are you?!).<br /><br />I have done it again. I left my poor blog hanging update-less for over a month. It started out with a little neglect during an extremely busy two weeks of work for me and job change for J, leading into our week's R n' R&nbsp;vacation...it, then, lead to a <i>very</i>&nbsp;long hiatus that was spent as hubby and wife...and homeowners.<br /><br />I know that sounds a bit silly, but blogging takes time. Not only do the recipes have to ever be planned and researched, they have to be actually cooked. If you're trying something new out, there is generally a bigger mess. To increase your readership, you need to be participating in Twitter conversations, chatting on Facebook and partaking in blogger events. And none of those things include actually writing the post and editing the photos <i>for </i>the post.&nbsp;It's a whole lot of fun, but it was taking up just a wee too much of my evenings for a little while there. So, there it is.<b> Blogging is such an unbelievably fun hobby</b> to have - but I'm a true believer that <b>everyone should only be doing these "extras" in their lives so long as they still add to your happiness. </b>The great thing about an "extra" or a "hobby" is that you can always take a break to see how you really feel about it and jump right back in! (<i>Note: Have you read <a href="http://happiness-project.com/">The Happiness Project</a>?) </i>So here I am, making my jump.<br /><br />While I was gone, J and I have spent A LOT of time on our home. We're slowly settling in. Unpacking. Reorganizing. Redecorating. Thrifting (but mostly making use of everything we already own). <b>I'm thinking of doing a blog post on some of our home projects (the easy non-tool kind). Would you be interested?</b><br /><br />We also went here for a full week of reading and relaxing together - something we have never really done together as a couple.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9Hq3miFWyDQ/T5aNDIExMGI/AAAAAAAAAWk/ACOoGeSwzmM/s1600/000000000aeasf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="http://4.bp.blogspot.com/-9Hq3miFWyDQ/T5aNDIExMGI/AAAAAAAAAWk/ACOoGeSwzmM/s400/000000000aeasf.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2FJ3Mn7jjVc/T5aNHeTguyI/AAAAAAAAAWs/jV-ZSZFuthA/s1600/0000000000aeasf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="http://4.bp.blogspot.com/-2FJ3Mn7jjVc/T5aNHeTguyI/AAAAAAAAAWs/jV-ZSZFuthA/s400/0000000000aeasf.jpg" width="400" /></a></div>We're always on the go...go go go! See as much as you can kind of thing. This trip, we took books (I read Hunger Games and Day After Night) and played a whole lot of crib with our feet firmly planted in the sand, brew in hand. There's nothing quite like a <i>true</i>&nbsp;vacation.<br /><br />In a nutshell, you've missed:<br />- J has started a new (and amazing) job<br />- Our nephew turned 1<br />- We've had a few delicious Easter Dinners<br />- We've BBQ'd!!! (<b>Spring is finally coming...</b>)<br />- We saw the Hunger Games<br />- We've had house guests from PEI and our friends have moved home from Korea (for good, yippee!)<br />- We've watched some really good movies, and some really bad<br />- Game of Thrones, Mad Men and Community all came back on TV (pretty big deals in our world)<br /><br />~~~~~~~<br />To get back into the groove of things, I'm posting a recipe from quite a few weeks ago: My VERY first fritatta - ever. So easy and so delicious - and helps for dinner AND breakfast!<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5iiW2MTYEU4/T5aOLbhdJmI/AAAAAAAAAW8/xq_KHsZ4W7k/s1600/0000000000aea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://2.bp.blogspot.com/-5iiW2MTYEU4/T5aOLbhdJmI/AAAAAAAAAW8/xq_KHsZ4W7k/s400/0000000000aea.jpg" width="400" /></a></div><b>Breakfast Sausage Fritatta</b><br /><i>From Allie's Kitchen</i><br /><i><br /></i><br />1 clove of garlic, chopped<br />Onion (I used about 1/3 of a medium-sized onion)<br />1 cup of Kale, chopped (you can use spinach just as well)<br />1/2 pack of breakfast sausages, casing removed (you can also just chop in small pieces)<br />6 eggs<br />1/2 cup of rice milk (Rice Dream Original)<br />2 tbsp of flour<br /><br />1. Sautee the sausage with the onion and garlic. Once sausage is just about cooked, add in the greens until properly wilted.<br />2. Meanwhile, mix the eggs, milk and flour in a bowl.<br />3. Once the sausage mixture is complete, add to bowl and stir. Pour into a greased pie plate.<br />4. Place in oven for 30 minutes on 350.<br /><br />That's all! I served a piece of this for supper with a spinach, avocado and orange salad. For a dressing, I simply squeezed a bit of the orange + a wee bit of lemon juice over the mix. We used the rest of the fritatta for breakfasts all week (1/2 of our supper servings).<br /><br /><i>*Note: You can easily use oat flour and veggie sausages to make this vegetarian or gluten-free</i><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-V_Uw3nLi23o/T5aPxUjzCLI/AAAAAAAAAXE/Bace4z7Hx5M/s1600/000000000000000aaaa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://1.bp.blogspot.com/-V_Uw3nLi23o/T5aPxUjzCLI/AAAAAAAAAXE/Bace4z7Hx5M/s400/000000000000000aaaa.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I hope everyone is doing well. My last mini update is that I'm offiically a domain: <b>www.alliechangingkitchen.com</b>. Spread the word and feel free to email at my new blogger address: <b>alliek@allieschangingkitchen.co</b><span style="color: #5b5b5b; font-family: Molengo;"><b>m!&nbsp;</b></span>I've received a few private Facebook messages regarding how tough the transition is once you discover you have intolerances. I would love to hear from you, even if yours are different than mine. It is NOT an easy process to go through...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">That's all she wrote!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><b><br /></b><br /><b><br /></b></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/5564749651311613868/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/04/were-back-in-business-breakfast-sausage.html#comment-form' title='2 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/5564749651311613868'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/5564749651311613868'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/04/were-back-in-business-breakfast-sausage.html' title='I'm Jumping Back In + Breakfast Sausage Fritatta'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ye9W9E2VzaFBEU_IpkBNuPstQ3I7NhT9Qk5KQ1hHnXIV5A4tT_GKDiYbKDgUmQPHraRuwe9Vf6IvWbZFN7GrhV2o_jnumgC9inkh86QkSdtE5pJv6tjXakrLg_RcUM00bKvmgkZnPfs/s72-c/0000000000aaes.jpg" height="72" width="72"/><thr:total>2</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-1810406981306872515</id><published>2012-03-01T19:37:00.000-04:00</published><updated>2012-03-01T19:39:24.435-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="appetizer"/><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="lunch"/><category scheme="http://www.blogger.com/atom/ns#" term="snacks"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>Soca + White Bean Spread + Mushroom Walnut Pesto</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ULfpAA26W1g/T1ABzRnM5oI/AAAAAAAAAVY/-THKITn0idE/s1600/0000000sfd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-ULfpAA26W1g/T1ABzRnM5oI/AAAAAAAAAVY/-THKITn0idE/s400/0000000sfd.jpg" width="301" /></a></div><div class="separator" style="clear: both; text-align: left;"><i>Warning: For some reason my photos are even more blurrier than usual!</i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It's March! I know everyone was excited about having a Leap Day yesterday, but I have to tell you that I am <i>much</i>&nbsp;more excited about today: March 1.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">March makes me think of warmer weather (although, as we speak, I am waiting for our snow storm to begin..), I think about the first day of spring (yay!), our engagiversary 2 years ago (I know, I know...I'm married now but it's still special!) and I think about St. Patrick Day celebrations (i.e. sugar-free froot loops and beer. More on that later on in the month :P ). This month, I get to add even more excitement with our trip! It's March 1 today and we leave bright and early on March 7 for a <i>full</i>&nbsp;week of warm, warm weather and relaxation - just the two of us as hubby and wife. I cannot wait.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Happy times, indeed.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Speaking of happy times: FOOD. Now that's a happy topic. I cannot believe how I've become a person that is mapping out how dinner will be cooked as I'm eating my morning breakfast. I love it. I spot recipes and I dog ear them and wait patiently for a time that feels "right" to try it out. I'm such a different food person than I used to be...and I love it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">Well. I've been seeing soca recipes around on blogs and in magazines for some time and finally felt the time was right to try it out. This recipe came from the February 2011 <a href="http://www.cleaneatingmag.com/">Clean Eating Magazine</a>. It's one of the easiest things I have ever made. The only reason I think I had been avoiding it is because it's pancake-ish and I just simply have a bad past with cooking pancakes. Anything batter-like, really, hates me - or they make me feel that way, any way.</div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">As I said, this was so very easy and delicious. The only annoying part was that I had to let it "sit", although I don't know what would happen if I didn't? My friend Roshika said that this is often made in Indian cuisine with a ton of spices like cumin. For the purpose of this first recipe, I made it plain. I followed the recipe as is. For toppings, I followed the same recipe for a bean spread. I also had some leftover walnuts from a previous recipe sitting around and a lot of mushrooms that had to be used, so I made <i>my own</i>&nbsp;mushroom walnut pesto-type thing. We had smoked mackerel on the side so we can top each piece with whatever we wanted to. We love food options!&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh670m7xdyHpWeFKa9oBEDKry5U2OSofm4egWgtquEXc43Z_bPkNBPDNZqDUUUDSaSMaOB3IPWTuJfyBw3rZkdyh3F2hoaAD4T0RBkkQAi5hXD8K-QIS_N0XBy0nw_kR8VNCAacDPNTEY/s1600/00000000fgk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh670m7xdyHpWeFKa9oBEDKry5U2OSofm4egWgtquEXc43Z_bPkNBPDNZqDUUUDSaSMaOB3IPWTuJfyBw3rZkdyh3F2hoaAD4T0RBkkQAi5hXD8K-QIS_N0XBy0nw_kR8VNCAacDPNTEY/s400/00000000fgk.jpg" width="400" /></a></div><b>Soca (<i>Chickpea Pancake)</i></b><br /><i>Clean Eating Magazine, February 2011</i><br />*<i>Note: this does <b>not</b>&nbsp;taste like chickpeas! Had I told J I was making a chickpea pancake, hell would have broken loose: P</i><br />1 cup of chickpea flour (besan flour)<br />1 1/2 cups of water<br />2 tbsp of olive oil<br />1/2 tsp of salt<br /><br />1. Preheat oven to 425. In a bowl, slowly add the water to the flour. Mix until smooth. Let sit for an hour (I let sit for 45 minutes) - wondering what would happen if you didn't?<br /><br />2. Heat a cast iron skillet on high with 2 tbsp of oil - or use any oven-safe round, flat skillet.<br /><br />3. Right before you're ready to start cooking the pancake, pour the oil and salt into the batter.<br /><br />4. Pour batter into hot skillet. Let cook for approximately 30 seconds to 1 minute. Put in oven for 25 minutes.<br /><br />5. Cut in triangles and eat alone or add things to the top! This would be good as a savoury dish <i>or </i>a sweet dish.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITlHX1ek34ob8Wazn5XDj_Cw9wyp-lW1-jvkJBpkf8b_WSHuSL6Bu4ByUJ-gJX19F9GQAQd70fWiYMU2Q0YZyVjT2xYG8Ryay1aykA8gUssGvFlUC5M8pQcKXL9DZpiP3HdIcYymnF-8/s1600/0000000342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITlHX1ek34ob8Wazn5XDj_Cw9wyp-lW1-jvkJBpkf8b_WSHuSL6Bu4ByUJ-gJX19F9GQAQd70fWiYMU2Q0YZyVjT2xYG8Ryay1aykA8gUssGvFlUC5M8pQcKXL9DZpiP3HdIcYymnF-8/s640/0000000342.jpg" width="640" /></a></div><b>White Bean Spread</b><br /><i>Clean Eating Magazine, February 2011</i><br /><i><br /></i><br />1 cup of white (kidney) beans, drained and washed<br />2 tbsp of basil<br />1 clove of garlic, minced (<i>I cooked mine</i>)<br />3 tbsp of water<br />1 tbsp of lemon juice (<i>this was my addition)</i><br /><i><br /></i><br />In a food processor or blender (or Magic Bullet), pulse all ingredients together. &nbsp;You are done!<br /><br /><b>Mushroom Walnut Pesto</b><br /><i>From Allie's Kitchen</i><br /><i><br /></i><br />1 1/2 cups of chopped mushrooms (<i>I used a mix of portobello and button)</i><br />2/3 cup of chopped walnuts<br />2 cloves of garlic, minced<br />1/3 of a red onion<br />3 tbsp of water<br />2 tbsp of white wine<br />2 tbsp of lemon juice<br />1 tbsp of olive oil<br />3 tbsp of cilantro<br /><br />1. In a pan, cook onion, garlic and mushrooms with 1 tbsp of white wine and oil.<br />2. Meanwhile, pulse the water and walnuts into a paste.<br />3. The process gets a bit sticky after this, but essentially you want to mix your cooked goods (after letting them cool off a bit) with your walnuts. I added water, lemon juice, wine and oil in as needed so my measurements are a guestimate. The walnuts really dry everything out so it's important to keep adding a wee bit of moisture of some kind until everything is mixed to the consistency you would like.<br /><br />This would be excellent on pasta, but a lot more liquid would need to be added. For our purpose, we were spooning a dollop out on each of our slices of soca so it worked out.<br /><br />I took it on crackers with a bit of tuna for lunch the other day - very versatile!<br /><br />Again: apologies for this low-quality photos....<br /><br />~~~~~<br /><br />How's everyone feeling about March?? Exciting? Do anything special for Leap Day? :)<br /><br />Love Love, Allie</content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/1810406981306872515/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/03/soca-white-bean-spread-mushroom-walnut.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/1810406981306872515'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/1810406981306872515'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/03/soca-white-bean-spread-mushroom-walnut.html' title='Soca + White Bean Spread + Mushroom Walnut Pesto'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-ULfpAA26W1g/T1ABzRnM5oI/AAAAAAAAAVY/-THKITn0idE/s72-c/0000000sfd.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-7587939414254386649</id><published>2012-02-27T20:49:00.001-04:00</published><updated>2012-02-27T20:49:53.307-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="appetizer"/><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="pub-food"/><category scheme="http://www.blogger.com/atom/ns#" term="snacks"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>Green With Envy (Guac + Collard Green Chips)</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jHO0I27R3GU/T0wjWjZ9njI/AAAAAAAAAUQ/pp2eC0_e8dM/s1600/0009easjiase.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://4.bp.blogspot.com/-jHO0I27R3GU/T0wjWjZ9njI/AAAAAAAAAUQ/pp2eC0_e8dM/s640/0009easjiase.jpg" width="640" /></a></div>Happy Monday!<br /><br />I always say that, but never actually feel it. It's pretty much the most dreary day of the week, isn't it? Monday evenings aren't too shabby, but Monday mornings and afternoons? Holy they suck! I guess Monday really had no chance, following a most awesome day like Sunday.<br /><br />To start the week off, I wanted to share two treats that I threw together over the weekend. It was a very <i>social</i>&nbsp;weekend of dinner parties and bachelorettes (well, one of each but they both deserve to be pluralized) filled with lots and lots of girl time - and food. Those two things seem to go hand in hand in my world!<br /><br />I think I've confessed my love for guacamole before - and avocados. You can do anything with an avocado and basically just as much with guacamole. I know we all talk about how versatile hummus can be (which I love), but deep down, I'll always be tied to my guacamole. This is a recipe for a very, very basic throw together guac but it's one of my faves. My friend, Lauren, told me to add orange to the next guac that I make but I completely forgot! Next time...<br /><br /><b>Basic Guacamole&nbsp;</b><br />F<i>rom scratch: I am specifying this because if you are in a pinch, the easiest thing you can do is mix ready-made salsa with avocado and you're done. And you will be the popular one at the party.</i><br />1 avocado<br />1 small tomato, diced<br />1/4 of a red onion, diced<br />1 tsp of garlic salt<br />1 tbsp of lemon<br />paprika<br /><br />Mix everything together and top with paprika. That's it! Double this if you can, I only had one avocado on hand at the time.<br /><br /><i><a href="https://sites.google.com/site/allieschangingkitchen/basic-guacamole">Print this recipe</a></i><br /><br />Next in line for <i>green goodness</i>&nbsp;is collard chips. I've made kale chips and loved them, but bought collard greens at the grocery store the other day and thought I'd give it a try with that. I've been trying to buy a different 'green' at the grocery store each week - I.e. swiss chard, kale, collard, etc - and didn't really know where to begin with these giant leaves. Chip form was a wonderful, wonderful, surprising way to start.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IQGCC7-7_6k/T0wjWIXe_RI/AAAAAAAAAUI/F2BhyT1C3tY/s1600/000009asdjk;2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://2.bp.blogspot.com/-IQGCC7-7_6k/T0wjWIXe_RI/AAAAAAAAAUI/F2BhyT1C3tY/s400/000009asdjk;2.jpg" width="400" /></a></div><b>Collard Green Chips</b><br /><i>From Allie's Kitchen</i><br />Collard Greens (<i>I used about 5 or 6 big leaves)</i>, leaves pulled off of the stems and ripped into pieces (chip-size)<br />Lemon juice<br />Olive oil<br />1 - 2 tsp of Garlic Salt<br />Salt and Pepper<br /><br />Preheat oven to 350. Wash the greens and shake dry as much as possible. In a bowl, toss the leaves with olive oil and lemon juice (don't coat it, <i>toss</i>). Cover a baking pan with tin foil and lay the greens out in a single layer. Sprinkle with garlic salt, salt and pepper. Bake for approximately 20 minutes.<br /><br />These start to shrivel up pretty quickly so about half way through (10 minutes), I took them out and spread them out even more. If the leaves are on top of one another (which they will be at the start - that's okay), they won't get crispy. I just kept doing this until they were done. When a few were crispy, I removed them and spread the remaining ones out more.<br /><br /><i><a href="https://sites.google.com/site/allieschangingkitchen/collard-green-chips">Print this recipe</a></i><br /><br />These were SO good! Recommend!<br /><br /><b>Enjoy the week! Tomorrow is the reveal post to show you what I got in my Foodie Pen Pal box!</b><br /><b><br /></b><br /><b>PS - Did you see my new bowl? I'm so excited about it. My mom and I picked two of these up (She got her own) at Home Sense. They come with lids! Love, Love.</b><br /><b><br /></b><br /><b><a href="http://www.facebook.com/allieschangingkitchen">Check Me Out On Facebook.</a></b><br /><br /></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/7587939414254386649/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/02/green-with-envy-guac-collard-green.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/7587939414254386649'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/7587939414254386649'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/02/green-with-envy-guac-collard-green.html' title='Green With Envy (Guac + Collard Green Chips)'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/-jHO0I27R3GU/T0wjWjZ9njI/AAAAAAAAAUQ/pp2eC0_e8dM/s72-c/0009easjiase.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-5059562297041818129</id><published>2012-02-24T07:49:00.002-04:00</published><updated>2012-02-24T07:55:16.656-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="appetizer"/><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="marinade"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="product-name"/><category scheme="http://www.blogger.com/atom/ns#" term="pub-food"/><category scheme="http://www.blogger.com/atom/ns#" term="salad"/><category scheme="http://www.blogger.com/atom/ns#" term="sauce"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>Spinach {Pasta} Salad + {Slow Cooker} Chicken Wings</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-T-KwBY-zOwE/T0bXKHOv0PI/AAAAAAAAATQ/oaiP8fT_zN0/s1600/000000asdas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="http://1.bp.blogspot.com/-T-KwBY-zOwE/T0bXKHOv0PI/AAAAAAAAATQ/oaiP8fT_zN0/s640/000000asdas.jpg" width="640" /></a></div><br />Happy end of the week!<br /><br />I have a few good "pub" or "fast food" type meals to share with you - done the healthier + intolerance-free way. During the past week, we've had <i>another</i> really great pizza, some portobello mushroom burgers (which were so good, I basically went back to the store the next day to get more mushrooms...) and the above chicken wings and spinach salad.<br /><br />It feels like I'm a bit of a kid all over again. Like I was just treated to a week of "junk" food (which as a kid, pizza, chicken nugget or western sandwich nights were clearly your favorite). It's an awesome feeling to know that we can have those same pleasures whenever we want - and without the expense, both literally and physically.<br />~~~~<br />I input a little break here because this is the point where my blog decided not to save my previous writing. I have just spent the last hour - yes, hour - sitting here and writing an extremely long blog post. I thought it was pretty good. Unfortunately, my wireless and blog decided to both not cooperate at the same time and now I've lost it all. After a week of having <i>no</i>&nbsp;time to blog, I could just cry but ALAS I won't. I've got a wonderful hubby who just cheered me up with a berry/cantaloupe/vanilla rice milk smoothie so I will move on. :)<br /><br />I had written a long post about my relationship with chicken wings&nbsp;(admittedly, 2 paragraphs might have been too much anyway), and how my feelings on them have ebbed and flowed over the years. I wrote about my issue of eating meat off of the bone. And how we used to consume many a chicken wing on a Wednesday or Thursday evening in university without thinking twice. Even last year, I was still convincing myself that I enjoyed eating a basket of wings at a noisy bar ~ I guess we all change, right? I've come to learn that I can still embrace chicken wings, just in the comfort of my own home and if J either bakes, bbqs or slow cooks them....<br />~~~~~~~~~<br />Instead of heading out for 25 cent wings this weekend, cook at home, be healthier and save the money (because with wings, comes draught beer) - or even better: let the slow cooker do the work for you! (<i>and hey: drink better beer with them at home, too!)</i><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fxqefvGL7zU/T0bnr8G225I/AAAAAAAAATo/C3H_Os0Vd8Y/s1600/0000000sadjlkf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://3.bp.blogspot.com/-fxqefvGL7zU/T0bnr8G225I/AAAAAAAAATo/C3H_Os0Vd8Y/s400/0000000sadjlkf.jpg" width="400" /></a></div><b>Beer + BBQ Slow Cooker Wings</b><br /><i style="background-color: white;">From Allie's Kitchen (by J)</i><br /><div style="background-color: white;"><i><br /></i></div><div style="background-color: white;">1/2 of a bottle of&nbsp;<a href="http://organicvillefoods.com/products/bbq-sauces/original-organic-bbq-sauce/" rel="nofollow" style="color: #0033cc;">Organicville's BBQ Sauce</a></div><div style="background-color: white;">1/3 can of beer (the cheap stuff!)</div><div style="background-color: white;">A few pinches of your favorite hot sauce (Frank's obviously!)</div><div style="background-color: white;"><br /></div><div style="background-color: white;">Plop those chicken wings in your slow cooker and cook for 3 hours on high or 6 hours on low. That's it. Literally: that's all you have to do,&nbsp;</div><div style="background-color: white;"><br /></div><div style="background-color: white;"><i>Notes:</i></div><div style="background-color: white;">- Although the BBQ sauce is sweetened with Agave Nectar instead of sugra, I just realized it's also sweetened with molasses...sigh! Just use a 1/2 bottle of any sugar, soy, dairy free BBQ sauce.&nbsp;<i>I'll update the product page soon.</i></div><div style="background-color: white;">- J came home for lunch and put the wings on high for 3 hours. The 6 hour time is just a guestimate for low.<br />- The BBQ sauce is Gluten-free</div><div style="background-color: white;"><br /></div><div style="background-color: white;"><i><a href="https://sites.google.com/site/allieschangingkitchen/beer-bbq-slow-cooker-wings">Print this recipe.</a></i></div><div style="background-color: white;"><br /></div><div style="background-color: white;">The one thing I <i>do </i>remember noting in my other really good post was that wing nights were filled with just that: wings. You'd rarely have a vegetable to go along with it (maybe a slice of carrot or celery?). I can't believe that used to be fun!&nbsp;</div><div style="background-color: white;"><br /></div><div style="background-color: white;">Tonight, we were craving a spinach salad...so I tried to switch things up a bit by playing around with the dressing and adding pasta! LOVE. So easy, too.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-aeVMNYd6KCb1WqgD_D4zytfUTiAg3DK2wG4wywTTN2U0teEWvyfedoWMt4xIn_Y2GSQWRWjwB4mPoj5cmAiZV6Yng-LyjhVmvuRUVHxSwSWqdMh2JOIfHsINn8KjQsCJGvmreP70-0/s1600/000000000asaj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-aeVMNYd6KCb1WqgD_D4zytfUTiAg3DK2wG4wywTTN2U0teEWvyfedoWMt4xIn_Y2GSQWRWjwB4mPoj5cmAiZV6Yng-LyjhVmvuRUVHxSwSWqdMh2JOIfHsINn8KjQsCJGvmreP70-0/s400/000000000asaj.jpg" width="400" /></a></div><div style="background-color: white;"><b>Spinach {Pasta} Salad <i>or "</i>There's Pasta In My Spinach Salad!"</b></div><div style="background-color: white;"></div><i>From Allie's Kitchen</i><br /><br />Cook your pasta.<br /><b><br />Dressing:</b><br />In a small bowl, mix together:<br />- 1/4 cup of Renee's 1/2 Caesar<br />- 1/4 cup of Helman's Mayo<br />- 1 tbsp of balsamic vinegar<br /><b><br />Salad Ingredients:</b><br />In a large bowl, mix together:<br />- 2 cups of spinach, cut/ripped<br />- 1 cup of tomato, diced<br />- 1 cup of cucumber, cut small<br />- 1 cup of Fresh Gourmet Organic Seasoned Croutons, crushed<br /><br />Once pasta is cooked, drain and let cool. Mix together with dressing then add in salad ingredients. Mix well and serve!<br /><br /><a href="http://4.bp.blogspot.com/-gz-VI33ckKk/T0bpAs0fsbI/AAAAAAAAAUA/9uVN-dUS6fY/s1600/fastfoodfridays.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-gz-VI33ckKk/T0bpAs0fsbI/AAAAAAAAAUA/9uVN-dUS6fY/s200/fastfoodfridays.png" width="200" /></a><i><a href="https://sites.google.com/site/allieschangingkitchen/spinach-pasta-salad">Print this recipe</a></i><br /><br />Aren't these <i>much </i>better options for a <a href="http://mooshujenne.com/?page_id=823">Fast Food Friday</a> night? &nbsp;I think so! I've been cooking with a few different product names as of late and need to update the "Brands I Love" page. I haven't really done that since I "cut out" sugar. I also would like to further explain the way I handle sugar. For example, Hellman's Mayo has sugar listed as the 6th ingredient, so I want to make sure to tell you that on the other page. I'll let you know when I make those updates. I'm also going to remove brands that simply "work" with my diet, and only include truly brands that I love.<br /><br /><span style="font-size: large;">Have you liked the new <a href="http://www.facebook.com/allieschangingkitchen">Allie's Changing Kitchen Facebook page</a> yet? It's very new, so bare with me! Go on over to visit. Happy Friday! :)</span></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/5059562297041818129/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/02/spinach-pasta-salad-slow-cooker-chicken.html#comment-form' title='4 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/5059562297041818129'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/5059562297041818129'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/02/spinach-pasta-salad-slow-cooker-chicken.html' title='Spinach {Pasta} Salad + {Slow Cooker} Chicken Wings'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://1.bp.blogspot.com/-T-KwBY-zOwE/T0bXKHOv0PI/AAAAAAAAATQ/oaiP8fT_zN0/s72-c/000000asdas.jpg" height="72" width="72"/><thr:total>4</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-2981381633854073406</id><published>2012-01-16T21:00:00.000-04:00</published><updated>2012-01-17T08:20:23.608-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="rice"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="weekend cooking"/><title type='text'>Chicken Curry {Slow Cooker} Stew</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-da4WIwC9u-U/TxVigCr_cEI/AAAAAAAAAK0/Z-49aK51YaQ/s1600/0024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="http://2.bp.blogspot.com/-da4WIwC9u-U/TxVigCr_cEI/AAAAAAAAAK0/Z-49aK51YaQ/s400/0024.jpg" width="400" /></a></div><br />I think I've mentioned it a million times before, but I'll do it again. I married a good cook. (Lucky me!)<br /><br />When J and I started dating, I wasn't a <i>bad</i> cook. I did, however, only know how to do what I <i>knew</i> how to do. Alfredo sauce from a jar: seafood pasta. Shred some cheese: homemade mac n cheese. Thousand Island Dressing and taco seasoning: Taco salad. My meals were good, but were not always the most innovative of meals. Obviously I've come a long way.....<br /><br />Point is this. J had the natural sense in the kitchen. He could whip anything together and everyone would like it. He would use a million ingredients and never write his recipes down. Now that I'm cooking all (most) of our meals during the week, J takes care of most of our weekend cooking. It tends to be me saying "I'm craving ...." and he makes it happen - somehow. Or we take out a lot of meat to use, and he sorts something out with it (still an unknown world to me: big slabs of meat?).<br /><br />I do have a wonderful lobster pasta to update you all on soon. J threw it together - completely - and I had to follow along in the kitchen to ensure that I was marking down what he was doing....a challenge to say the least!&nbsp;&nbsp;(<i>This was so amazing...I promise to post it soon!)&nbsp;</i>I don't know <i>what</i> we would do if we ever decided to make a cookbook together!<br /><br />This recipe below isn't completely from scratch. We were looking for inspiration online and found it at <a href="http://anutritionisteats.com/asian-chicken-stew-slow-cooker/">A Nutritionist Eats</a>. Once the "base" inspiration was found, J did his thing. I didn't even have to follow him around this time... he actually made notes along the way about how he was changing the recipe up (basically - we were missing most ingredients plus we wanted more spice!).<br /><br />Here it is... It's a goodie. I'd say this has fed us (and will be feeding us) for 2 suppers (4 servings) and 2 lunches! I had mine over &nbsp;brown rice, but may try it out over rice pasta tonight. J had his on its own like a stew and it worked, too!<br /><br /><b>Chicken Curry Stew</b><br /><i>Recipe name and ingredients altered from <a href="http://anutritionisteats.com/asian-chicken-stew-slow-cooker/">original recipe.</a>&nbsp;The name was changed to acknowledge the significant amount of spice changes we made to the recipe.</i><br /><br /><b>Ingredients:</b><br />1/2 onion, chopped<br />1 scallion, chopped<br />1 leek, chopped<br />2 big boneless chicken breasts, cubed<br />4 cloves of garlic, chopped<br />1 tbsp ginger powder<br />3 tbsp lime juice<br />2 tbsp fish sauce<br />1 tbsp sriracha<br />1/2 cup of peanut butter (100% peanuts)<br />1 can of coconut milk<br />2 tbsp red curry paste<br />1 tbsp basil<br />1 tbsp chili powder<br />1 tbsp cilantro<br />1 sweet potato, peeled and diced<br />1/2 a can of peas.<br /><br /><b>What to do:</b><br />1. Add vegetables (onion, scallion, leek, sweet potato) to bottom of slow cooker.<br />2. Add chicken.<br />3. Add remaining ingredients except for the peas.<br />4. When there are only about 10 - 15 minutes left, stir in the peas.<br />5. The original recipe says to cook this on high for 6 hours or low for 3 - 4 hours. We cooked it on high for the first 30 - 40 minutes, then low for around 5 hours.<br /><br /><i><a href="https://sites.google.com/site/allieschangingkitchen/chicken-curry-stew">Print this recipe</a></i><br /><br />Slow cooker meals should be made just for use as potpurri in the house! It was so hard to wait all day...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BTvvAXUh86s4ReCuIh_VcHo9DFxRoBU4pSSEvviysKkX1b3fqmJm45S6N7OGVBWgwDsnr55SupNUZtcfKJ4cYaIbWHhO9nAgzm3simk4-LnxseNbMI56qUxxQVFyy65_rtkf1ditRxs/s1600/0025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BTvvAXUh86s4ReCuIh_VcHo9DFxRoBU4pSSEvviysKkX1b3fqmJm45S6N7OGVBWgwDsnr55SupNUZtcfKJ4cYaIbWHhO9nAgzm3simk4-LnxseNbMI56qUxxQVFyy65_rtkf1ditRxs/s640/0025.jpg" width="640" /></a></div><br /><span style="font-size: large;">Has everyone seen the most recent Clean Eating Magazine? There are quite a few slow cooker suggestions in it!&nbsp;</span><br /><br /></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/2981381633854073406/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/chicken-curry-slow-cooker-stew.html#comment-form' title='6 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/2981381633854073406'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/2981381633854073406'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/chicken-curry-slow-cooker-stew.html' title='Chicken Curry {Slow Cooker} Stew'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-da4WIwC9u-U/TxVigCr_cEI/AAAAAAAAAK0/Z-49aK51YaQ/s72-c/0024.jpg" height="72" width="72"/><thr:total>6</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-3173005265248262307</id><published>2012-01-12T19:49:00.001-04:00</published><updated>2012-01-12T19:53:45.140-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>Meatless...Thursdays? (Potato/Veg Casserole)</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcySKrtE2uBv-Yea86IKaYiKmklCL8I12SbQsjNahuIb2cFJ07aYjyVSt4AMdY0Syzo6-ojgCpcNT2skZ3n1YcrhZc1LIwdqDXiEYzOy5JPXBgA0TG8wbmYjMaeLX6InOJM_9fsqPtqc/s1600/05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcySKrtE2uBv-Yea86IKaYiKmklCL8I12SbQsjNahuIb2cFJ07aYjyVSt4AMdY0Syzo6-ojgCpcNT2skZ3n1YcrhZc1LIwdqDXiEYzOy5JPXBgA0TG8wbmYjMaeLX6InOJM_9fsqPtqc/s640/05.jpg" width="640" /></a></div><br />As the title states: We missed Meatless Mondays this week. We don't eat meat every single day, but we mostly do. We are making an effort to, like so many others are doing, to set aside a day a week (if there are more - great!) to ensure we don't eat meat.<br /><br />It didn't happen on Monday this week, but it did happen tonight: Thursday. And that's okay.<br /><br />After seeing some various forms of casseroles on blogs this week, I was craving something but I didn't quite know what. My friend, Sarah, had this easy and great idea of throwing some veg in with quinoa and balsamic and topping it all off with breadcrumbs. Possibly adding in some tomato paste. Although that sounds delicious, I'll save that for another winter day.<br /><br />I don't know if it was the storm that today was calling for (and we're currently experiencing), but I was craving a hearty mashed potato type meal. To Google I went and adapted the recipe found on the <a href="http://www.veganfamily.co.uk/main.html">Vegan Family Mains</a> page. They call this a Creamy Vegetable Bake. I'm calling it a Potato/Veg Casserole. Not the most inventive name ever, but it will do. It paints the necessary picture, doesn't it?<br /><br />If I called it some super duper awesome, secret code kind of name, how would anyone ever find it?<br /><br /><b>Potato/Veg Casserole</b><br /><i><a href="http://www.veganfamily.co.uk/cvp.htm">Original Recipe</a></i><br /><br /><b>Ingredients</b><br />4 medium-sized potatoes, peeled and cut in four<br />3 carrots, peeled and chopped<br />~1 leek (I didn't use the whole leek), chopped<br />2 1/2 celery sticks, chopped<br />3/4 cup of mushrooms, chopped<br />2 tbsp of margarine<br />2 tbsp whole wheat flour<br />2 cups of Unsweetened rice milk (plus a little bit more)<br />Vegetable Bouillon (I used 2 packets, use enough for cover 2 cups of liquid)<br />Italian Seasonings<br />Daiya Cheddar Cheese shreds (have you tried these yet? Amazing! Dairy <i>and</i> soy free..)<br /><br /><b>What I Did:</b><br />1. Once the potatoes are prepared, add them to a pot with water. Boil and simmer for 20 - 30 minutes, until they are mash-able.<br />2. While the above is happening....In another pot, melt 1 tbsp of margarine and the bouillon in with all of the vegetables. Stir for about 5 minutes.<br />3. Add the flour and gradually add milk in with the vegetables. Stir to make sure everything is well mixed! When it's thickened up a wee bit, pour it into a 9x9 dish.<br />4. Mash the potatoes with your Italian seasonings, a bit of milk and the Daiya. Place them on top of the liquid mixture. I did not do a lot of potatoes like the original recipe. I also didn't treat this like a shepherd's pie. I simply plopped clumps of potato on top!<br />5. Place in the oven for 20 minutes on 400. After the 20 minutes, I turned the oven down to 200 and left it in until we were ready to eat.<br /><br /><i><a href="https://sites.google.com/site/allieschangingkitchen/potato-veg-casserole">Print this recipe</a></i><br /><br />It's a hit! I thought it wouldn't be as filling as it needed to be for J, but it was...and it was devoured! Woot Woot.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5J0ph3U6VZQ/Tw9w2w_s9KI/AAAAAAAAAKk/YsLvna74NT4/s1600/06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="http://1.bp.blogspot.com/-5J0ph3U6VZQ/Tw9w2w_s9KI/AAAAAAAAAKk/YsLvna74NT4/s640/06.jpg" width="640" /></a></div><br /><b><span style="font-size: large;">Hey! I've got 98 followers on Twitter now... are you one of them? If not, you could get me to 100! :)&nbsp;</span></b><br /><b><span style="font-size: large;"><br /></span></b><br /><b><span style="font-size: large;">Thanks for all of the support from those who are reading, commenting and/or following - and a special thanks to the few of you who are making me get my butt up to do something...even if it's just for a squat or two. :)</span></b></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/3173005265248262307/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/meatlessthursdays-potatoveg-casserole.html#comment-form' title='9 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/3173005265248262307'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/3173005265248262307'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/meatlessthursdays-potatoveg-casserole.html' title='Meatless...Thursdays? (Potato/Veg Casserole)'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcySKrtE2uBv-Yea86IKaYiKmklCL8I12SbQsjNahuIb2cFJ07aYjyVSt4AMdY0Syzo6-ojgCpcNT2skZ3n1YcrhZc1LIwdqDXiEYzOy5JPXBgA0TG8wbmYjMaeLX6InOJM_9fsqPtqc/s72-c/05.jpg" height="72" width="72"/><thr:total>9</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-8106495118240178256</id><published>2012-01-08T15:16:00.001-04:00</published><updated>2012-01-09T20:12:33.799-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="appetizer"/><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="lunch"/><category scheme="http://www.blogger.com/atom/ns#" term="salad"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>A Winter Salad Break</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hhAVRHv_vpI/Twno70x4x5I/AAAAAAAAAJQ/s9FGhI6gM30/s1600/43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-hhAVRHv_vpI/Twno70x4x5I/AAAAAAAAAJQ/s9FGhI6gM30/s400/43.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">I know I've talked about my love for kale, but I think my true favorite raw 'green' is arugula. I know not everyone likes it - and it certainly doesn't work <i>with</i> every dish, but every time I buy it, I throw it in almost everything (only raw, though!).</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">We got a panini press for my bridal shower way back in April, but have just <i>now</i> started using it. It's hard to remember that you've gotten new gadgets, as it welcomes new things to your already established routine. Any way. We've been eating a lot of paninis lately and arugula has found a happy home in every one of them, including our breakfast paninis.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">This salad was inspired by a salad shown in the January/February 2012 <a href="http://cleaneatingmag.com/">Clean Eating Magazine</a>. It's not at all the same, but it's inspiration came from the nut + winter green + onion + egg combination. I didn't have any of the ingredients that that recipe had called for for the dressing, so I made up a different one entirely on my own. If I try out the real thing, I'll make sure to blog about that one too!</div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;"><b>Arugula Salad with Egg</b></div><div class="" style="clear: both; text-align: left;"><i>Inspired by the Winter Greens Salad in <a href="http://cleaneatingmag.com/">Clean Eating</a>.</i></div><div class="" style="clear: both; text-align: left;"><i><br /></i></div><div class="" style="clear: both; text-align: left;">Hard boil 1 egg per serving of salad.&nbsp;</div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">In the meantime, add the following to your salad bowl (quantities really depend on what you want!):</div><div class="" style="clear: both; text-align: left;">- arugula</div><div class="" style="clear: both; text-align: left;">- chopped and sliced leek</div><div class="" style="clear: both; text-align: left;">- walnuts</div><div class="" style="clear: both; text-align: left;">- parsley (I only did this because I had it on hand)</div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">For the dressing (this is for 2 servings), mix together:</div><div class="" style="clear: both; text-align: left;">- 1/4 cup of olive oil</div><div class="" style="clear: both; text-align: left;">- 1 tbsp of lemon juice</div><div class="" style="clear: both; text-align: left;">- 1 tbsp of maple syrup</div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">Drizzle salad with dressing.</div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">When the eggs are done, cut each in 3 and place on top. You're done! Easy, right? That's all I have to write for now. Today is uber-organizational-day for J and I. Mini get-our-house-in-order projects each day!</div><div class="" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Uq2WkviaRHQ/Twno6Z20xaI/AAAAAAAAAJI/ITi4PEJKVOI/s1600/41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-Uq2WkviaRHQ/Twno6Z20xaI/AAAAAAAAAJI/ITi4PEJKVOI/s400/41.jpg" width="400" /></a></div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;"><b>PS -</b> I have <i>finally</i> <b>updated the 'About Me'</b> section....it was a <i>tad</i> outdated! I've also added a<b> Good Reads</b> widget along the side if you care to check out some of the cookbooks I own...Enjoy!<br /><b><br /></b><br /><b>What is your favorite greens to use for salads in the winter?? Any gems to share?</b></div></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/8106495118240178256/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/winter-salad-break.html#comment-form' title='3 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/8106495118240178256'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/8106495118240178256'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/winter-salad-break.html' title='A Winter Salad Break'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://1.bp.blogspot.com/-hhAVRHv_vpI/Twno70x4x5I/AAAAAAAAAJQ/s9FGhI6gM30/s72-c/43.jpg" height="72" width="72"/><thr:total>3</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-493938797295989760</id><published>2012-01-04T22:08:00.002-04:00</published><updated>2012-01-09T20:12:11.840-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="appetizer"/><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="snacks"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>Appy Schmappy: Roasted Eggplant Dip + Two Bruschetta Options</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uUbe_N3tuGY/TwUEsiwmECI/AAAAAAAAAGQ/n0usuxiuuz8/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://3.bp.blogspot.com/-uUbe_N3tuGY/TwUEsiwmECI/AAAAAAAAAGQ/n0usuxiuuz8/s400/6.jpg" width="400" /></a></div><br />I can't believe that Christmas Eve was already so long ago. Oh well. You're getting my update now.<br /><br />As J and I are newlyweds in our first home, we were fortunate enough to be able to host Christmas Eve with my immediate family. As J's family all lives in Ontario, it's extremely special to us to be able to spend the holidays with at least one of our families (hoping next year to have a house full of both sides! Fingers Crossed). A long time ago, my family decided we'd take Christmas Eve and not share it with anyone - including grandparents. Way back when, we'd play board games and eat fondue. Eventually, my brother and sister both had a kid and we all learned that although a fondue was fun, unique and "special", it was expensive and left us all feeling like we ate a bowl full of oil. Add two little girls into the mix with all of that hot oil...on Christmas Eve. Danger Bay! So ... we've moved forward and have been on to each bringing two appetizers or munchies (now that there are four "family units" rather than it just being the five of us). This plan has stuck. It's lovely. We always make too much food and we always <i>eat </i>too much. But it's Christmas EVE. Who cares?! We eat. We sometimes dance with my nieces (I almost always do) and this year, we got to have my little nephew around (and I got to dress him in my cat's elf cat. Obviously). Special times.<br /><br />We had (not all things I could have) spinach dip, wonton chicken salsa bites, steamed salmon, Thai chicken wraps, (need recipes, Mom!) meatballs, roasted eggplant dip and two bruschetta toppings!<br /><br />Both of the appy/snack options I brought were great! Like super duper great!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3GdsneQf-No/TwT_e2rdTrI/AAAAAAAAAGE/nKfcJ_91N14/s1600/40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://3.bp.blogspot.com/-3GdsneQf-No/TwT_e2rdTrI/AAAAAAAAAGE/nKfcJ_91N14/s640/40.jpg" width="640" /></a></div><b><br /></b><br /><b>Roasted Eggplant Dip</b><br />I, personally, thought the roasted eggplant dip was completely stellar. My brother-in-law even liked it and he basically dislikes <i>all </i>vegetables. Yay me. The only problem was that I was in a room full of people that didn't like hummus (I know, right?) Only my mom and I in my ENTIRE family have the hummus obsession. So. So. Strange. Moral of the story: This dip looked too "hummus-like" and I roasted a very large eggplant so I had lots of dip left. This is a perfect take-to-a-party recipe.<br /><br /><b>What To Do:</b><br /><i>Confession: I wrote these ingredients down so long ago and have NO idea where it came from. I searched online and in my cookbooks, but there are so many variations of this dip, I couldn't find the one! Either way....</i><br />1 large eggplant<br />3 tbsp tahini<br />4 cloves of garlic<br />1 1/2 tsp of salt<br />1/4 cup of lemon<br />2 tbsp olive oil<br /><br />1. Roast eggplant and garlic (whole and in skin) at 425. Rub both with oil. Take the garlic out after 15 - 20 minutes (my oven runs warm, so I took them out after 15). Keep the eggplant in for another 5 or 10. Check it!<br />2. Let the eggplant cool for 20 minutes.<br />3. While the eggplant is cooling, add the garlic (out of the skin, of course), lemon, tahini, salt and oil in a bowl, food processor or Magic Bullet (of course I used the Bullet!).<br />4. Slice the eggplant, scoop out the middle and puree it with the above ingredients.<br />5. Drizzle with oil and paprika to garnish.<br /><br /><i>Notes:&nbsp;</i><br /><i>If you don't have tahini, buy it. It's expensive but lasts a long time in your fridge. It comes in h-a-n-d-y.</i><br /><i>I would use much less lemon. Perhaps my eggplant wasn't actually considered "large", but the lemon ratio was a bit strong for my liking.</i><br /><i><br /></i><br /><b>Bruschetta Toppings&nbsp;</b><br /><i>These are my own creations (woot!). Instead of worrying about the timing of getting baguettes in and out of the oven, I bought baguette crackers (any would do!). These were a big big hit. Especially the mushroom one.</i><br /><i><br /></i><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoI6fLzpaAM5mWpZ7hCqmhOo5n5NjDrBz1rnLhl3gbj2SPhscS4zK0R3upCqALfrIEStQ9l1KtD4axJE9gYe8UpayQhr2utb-y_-mHKAccdEsEifDpwMNfrqNTVyuPGUpp43zVmOxZIjZf/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoI6fLzpaAM5mWpZ7hCqmhOo5n5NjDrBz1rnLhl3gbj2SPhscS4zK0R3upCqALfrIEStQ9l1KtD4axJE9gYe8UpayQhr2utb-y_-mHKAccdEsEifDpwMNfrqNTVyuPGUpp43zVmOxZIjZf/s640/13.jpg" width="640" /></a></div><i><br /></i><br /><b>Balsamic Mushroom Bruschetta</b><br />Chop up:<br />1 shallot<br />1 clove of garlic<br />About 1/4 cup of parsley<br />About 1/2 cup of mushrooms, cut very small<br />Balsamic<br /><br />Cook everything (but the parsley) with balsamic. Add parsley. Voila!<br /><b><br /></b><br /><b>Tomato Basil Bruschetta </b><i>(The more typical)</i><br />Chop up (no specific quantities):<br />Red onion<br />Tomato<br />Parsley<br />Basil<br />Garlic Clove<br /><br />Mix with olive oil and a dash of lemon juice.<br /><br /><br /><i>Notes:&nbsp;</i><br /><i>Obviously everyone loves the typical tomato/basil combo, but the mushroom mixture was an absolute hit! It was gone within 30 minutes (and remember: it was out with all that other great food) and people were raving about it. I personally love to add mushrooms to everything, so it made sense to me...but so happy that it worked out for everyone else.</i><br /><i><br /></i><br /><i>Also: Bruschetta does NOT need to have cheese added. No one missed it.</i><br /><br /><br /><b>So....Feel like commenting yet? Sharing more recipes? Have you tried mine out or plan on trying one of these out? :)</b><br /><i><br /></i></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/493938797295989760/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/appy-schmappy-roasted-eggplant-dip-two.html#comment-form' title='3 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/493938797295989760'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/493938797295989760'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/appy-schmappy-roasted-eggplant-dip-two.html' title='Appy Schmappy: Roasted Eggplant Dip + Two Bruschetta Options'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-uUbe_N3tuGY/TwUEsiwmECI/AAAAAAAAAGQ/n0usuxiuuz8/s72-c/6.jpg" height="72" width="72"/><thr:total>3</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-4155306702735929812</id><published>2012-01-03T20:05:00.002-04:00</published><updated>2012-01-09T20:13:32.454-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dessert"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="snacks"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>Peanut Cocoa 'Fudge Babies'</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="http://3.bp.blogspot.com/-qbwwlM3Dt38/TwOTax2AMTI/AAAAAAAAAFk/AUI6gaaR454/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="http://3.bp.blogspot.com/-qbwwlM3Dt38/TwOTax2AMTI/AAAAAAAAAFk/AUI6gaaR454/s640/10.jpg" width="640" /></a><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ever since I discovered <a href="http://chocolatecoveredkatie.com/">Chocolate Covered Katie</a>, I have been ogling these fudge babies. After a&nbsp;disastrous battle with my food processor and the liquid ingredients to the chocolate cupcakes I have been aching to try, I had success with these no-bake babies and redeemed some confidence.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The original cupcake recipe, from <a href="http://spoonfulofsugarfree.com/">Spoonful of Sugar Free</a> looks so delightful, but I was too discouraged to figure out how to fix the liquidy mess I was in. Both Alex and Katie in the above blogs have been completely inspiring for me and what little sweet tooth that still lingers, but I'll have to stick with the no-bake options until I get some better kitchen tools (a mixer instead of a processor?!ha), more baking intuition and general baking confidence.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">The one fun thing I got from my cupcake fail? The frosting! Oh how happy I am to have found this. You will likely hear me quoting both Alex and Katie basically every time I go to make a dessert now. They make it look so easy...and they have options! Banana frosting, peanut frosting, chocolate frosting...and the list goes on. I used the Peanut Butter Frosting from Alex's cupcake recipe for the toppings of Katie's Fudge Babies! I'd say a good eight people tried these (and it was a small batch!) and then I had to hide them....</div><div class="" style="clear: both; text-align: left;"><b>Peanut Cocoa Fudge Babies</b></div><div class="" style="clear: both; text-align: left;"><i>(</i><i><a href="http://chocolatecoveredkatie.com/2009/10/30/peanut-butter-babies/">Original recipe</a>)</i></div><div class="" style="clear: both; text-align: left;"><i>What I did&nbsp;</i></div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">In my Magic Bullet, pulse together:</div><div class="" style="clear: both; text-align: left;">1/2 cup of peanuts</div><div class="" style="clear: both; text-align: left;">1 cup of dates</div><div class="" style="clear: both; text-align: left;">1/2 tsp of vanilla</div><div class="" style="clear: both; text-align: left;">1 tbsp of Fry's cocoa</div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">Once everything is mixed together, roll into balls (or as Katie suggested, bars). This made 15 balls.</div><div class="" style="clear: both; text-align: left;"></div><div class="" style="clear: both;"><b><br /></b></div><div class="" style="clear: both;"><b>Peanut Butter Frosting</b></div><div class="" style="clear: both;"><i>(</i><i><a href="http://spoonfulofsugarfree.com/2011/03/11/theres-peanut-butter-on-my-chocolate/">Original recipe</a>)</i></div><div class="" style="clear: both;"><i>What I did&nbsp;</i></div><div class="" style="clear: both;"><br /></div><div class="" style="clear: both;">Again in my Magic Bullet, mix together:</div><div class="" style="clear: both;">1/2 cup of 100% natural and smooth peanut butter (I buy all different brands!)</div><div class="" style="clear: both;">1/4 cup of Rice Dream Original</div><div class="" style="clear: both;"><br /></div><div class="" style="clear: both;">Place creamy mixture in a zip lock bag and cut a small hole in the corner. Squeeze and decorate!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-41m59XiBMXs/TwOXaKZFvuI/AAAAAAAAAFw/rN54rKw1N9c/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-41m59XiBMXs/TwOXaKZFvuI/AAAAAAAAAFw/rN54rKw1N9c/s400/3.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><i>So....am I the only one that is clueless when it comes to baking? :)</i></b></div></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/4155306702735929812/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/peanut-butter-cocoa-fudge-babies.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/4155306702735929812'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/4155306702735929812'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/peanut-butter-cocoa-fudge-babies.html' title='Peanut Cocoa 'Fudge Babies''/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-qbwwlM3Dt38/TwOTax2AMTI/AAAAAAAAAFk/AUI6gaaR454/s72-c/10.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-7084227887876898162</id><published>2011-12-19T18:21:00.000-04:00</published><updated>2012-01-09T20:13:32.468-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>Comfy Food: Veggie Risotto</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4SX_maFHi3mHi3NkejHzMtxy87VpokljgJCi4tbKud8snrdB9nqvIRipIzHGcBxhi_lW2xTu11bczzcHxE8RtS4rRJo_iaypws4tqvfNp1Ugp2YCRdvOnl7SF1_SRT3AYQwF5Zsmb20/s1600/20111219_164510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4SX_maFHi3mHi3NkejHzMtxy87VpokljgJCi4tbKud8snrdB9nqvIRipIzHGcBxhi_lW2xTu11bczzcHxE8RtS4rRJo_iaypws4tqvfNp1Ugp2YCRdvOnl7SF1_SRT3AYQwF5Zsmb20/s400/20111219_164510.jpg" width="400" /></a></div><br />Look - it's not pasta! (Although is non-brown rice much better? WHO CARES right now...I love comfort food)!<br /><br />It's the Monday before Christmas and all I can think about is how I don't want to work all week and don't want to clean the house...but DO WANT to..bake cupcakes, truffles, cookies, cakes and pies. Now that I've discovered a few more bloggers that fit my sweet tooth diet, I've actually got a pile of goodies I want to tackle (thank you, Twitter).<br /><br />It's not just sweets I want to tackle - I'm not much of a baker - so it's all actually a bit intimidating for me. I'm going googly eyed over the sweet potato spreads, carrot pates and potato bruschetta recipes that I'm seeing all over the place. Swoon. Appys and other pick-y foods are just the best. Can this whole blogging and cooking thing become a full-time job, please? I see all of these great foodies/bloggers/photographers/fitness-junkies and some are in med school while doing it (cough-Joanne-cough) and here I am working your regular 9-5 and can't seem to find the appropriate time or get a routine in place! (sad tuba...ha)<br /><br />(Side note: Listen to Bon Iver while blogging. Or reading online. Way better.)<br /><br />Anyway. There I go. I ramble. Like I said, it's the Monday before Christmas. I'm gearing up for my ornament exchange on Wednesday, immediate-family-appy-Christmas Eve, a first-Christmas-as-a-married-couple Breakfast and Christmas Day dinner (I'm on dessert duty and no one wants to eat another pumpkin pie - although it <i>is</i> tasty!). I've been on the hunt for some ideas for all of the above - and have found a million. Now, it's decision and shopping time. I actually can't wait. I'm secretly hoping I won't have to go to work on Thursday so I can spend the day preparing. *Fingers Crossed* 'Tis the season to be hopeful, right?<br /><br />Back to tonight. J had eaten a very late Christmas work lunch, so I was on my own. I'm finally trying for Meatless Mondays and without having many groceries (including broth and coconut milk!), managed to throw together a really tasty/hearty risotto. I should stop using the term "throw together" as it sounds a bit trash-y, because it was extremely tasty (and not at all fridge trash-y). Trust me! I'm getting so, so good. :)<br /><br /><b>What Did I Use?</b><br />1 cup of arborio rice<br />In the&nbsp;absence&nbsp;of broth, I used 3 cups of water and 2 tsp of poultry seasoning. (<i>Or anything really.</i>&nbsp;<i>I was going for something a little less strong-tasting than usual</i>)<br />~ 1/2 cup of zucchini, sliced<br />~ 1/2 cup of mushrooms, sliced<br />1 small tomato, diced<br />1 shallot, diced<br />1/3 cup of peas<br />1 big clove of garlic, diced<br />1 tbsp of lemon juice<br />2 tbsp of oil<br />1/4 cup of white wine<br />1 tsp of Italian spices (<i>Use more for more flavour!)</i><br />salt and pepper<br />basil<br /><br /><b>What Did I Do?</b><br />Boil the water in a pot....<br /><br />Throw your shallots and garlic in with the oil. Cook until the shallots begin to brown (man...shallots make me cry!).<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-31y1ZyNmNR0/Tu-wz1TxuVI/AAAAAAAAAEU/Lmsi9kLMBSo/s1600/20111219_160606.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-31y1ZyNmNR0/Tu-wz1TxuVI/AAAAAAAAAEU/Lmsi9kLMBSo/s200/20111219_160606.jpg" width="200" /></a></div><br /><b><br /></b><br /><br /><br /><br /><br /><br /><br /><br /><br />Add the rice. Mix around to coat it all. Add the wine and stir evenly. Once the wine begins to evaporate, start adding in the boiled water....a little bit at a time (as the water begins to evaporate/soak in, add more and so on..). Add in the poultry seasoning (<i>or omit, if you are using actual broth!)</i><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nAVAtsNY4-c/Tu-w1k0mUTI/AAAAAAAAAEc/pls23sawMZk/s1600/20111219_162325.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-nAVAtsNY4-c/Tu-w1k0mUTI/AAAAAAAAAEc/pls23sawMZk/s200/20111219_162325.jpg" width="200" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Once you've gone through about half of the water, add all of the veggies (except tomatoes) and the remaining water. Let it do its thing for about 10 minutes, or however long it takes for it to evaporate and cook. Towards the end, mix in the tomatoes and italian spices (Again, this can be played with).<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRsYLcn-24O-jCpStaAGI-ODG1VPwJxGQTdYdvkjPC8ynI-75Q8v6mM9b1FBOs140Bis40hLRdw-xHoJo7S_ozIo2NNqfLqWuqSsg5t98k-6aMyKjgIL4lcf7qo_pGNWsJ2d9FTeqv7k/s1600/20111219_163746.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRsYLcn-24O-jCpStaAGI-ODG1VPwJxGQTdYdvkjPC8ynI-75Q8v6mM9b1FBOs140Bis40hLRdw-xHoJo7S_ozIo2NNqfLqWuqSsg5t98k-6aMyKjgIL4lcf7qo_pGNWsJ2d9FTeqv7k/s200/20111219_163746.jpg" width="200" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />There you have it! A successful Meatless Monday.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BulWKdaV79Q/Tu-w4TM44hI/AAAAAAAAAEs/noYdnIaYXzc/s1600/20111219_164503.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-BulWKdaV79Q/Tu-w4TM44hI/AAAAAAAAAEs/noYdnIaYXzc/s400/20111219_164503.jpg" width="300" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><b><span style="font-size: large;">Do you ever do Meatless Mondays? Have any on-a-whim risotto ideas? I adore comments (although trying to figure out how to reply to your comments in a way that notifies you...?)! :)</span></b></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/7084227887876898162/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/12/comfy-food-veggie-risotto.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/7084227887876898162'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/7084227887876898162'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/12/comfy-food-veggie-risotto.html' title='Comfy Food: Veggie Risotto'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4SX_maFHi3mHi3NkejHzMtxy87VpokljgJCi4tbKud8snrdB9nqvIRipIzHGcBxhi_lW2xTu11bczzcHxE8RtS4rRJo_iaypws4tqvfNp1Ugp2YCRdvOnl7SF1_SRT3AYQwF5Zsmb20/s72-c/20111219_164510.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-6005407922179032086</id><published>2011-12-09T08:46:00.001-04:00</published><updated>2012-01-09T20:13:32.464-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>Kale & Diced Tomato Pasta</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lZLRkkbZZdNlwFPPLm9jFm7nNjL_zOTXfBdMLx4dmWrt6iCdwTBoVwhCXxtKGmkhwuaqY6ZPUWif9sVSOWsP3k42zApDGVHRrVpHXVWz7DCv5uetUYEC9MrGzjouTaAb8mhjsUTRJew/s1600/20111207_174921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lZLRkkbZZdNlwFPPLm9jFm7nNjL_zOTXfBdMLx4dmWrt6iCdwTBoVwhCXxtKGmkhwuaqY6ZPUWif9sVSOWsP3k42zApDGVHRrVpHXVWz7DCv5uetUYEC9MrGzjouTaAb8mhjsUTRJew/s400/20111207_174921.jpg" width="400" /></a></div><br />Surprise, surprise! Kale.<br /><br />There really isn't something grand about looking down at your plate or bowl and seeing this much green, isn't there?<br /><br />This is the ideal throw together pasta. This would work with chicken, with rice pasta, without bacon, with more vegetables. I'm learning that as long as I have a can of diced tomatoes around, I can throw together anything.<br /><br />My friend was coming over for dinner and neither of us wanted to purchase any new food. What we had to work with? A few mushrooms, a ton of leftover kale, garlic, diced tomatoes, parsley, pasta, a fresh tomato....and in this particular case, bacon.<br /><br />So there it was. A meal was born.<br /><br /><b>Approximately what we used and what we did:</b><br /><b><br /></b><br />Spaghetti (would be delicious with rice pasta or spinach pasta!)<br />Can of diced tomatoes (we used the small cut ones that were already mixed with onions and green peppers)<br />Mushrooms - diced, about a 1/3 of a cup<br />Kale - washed and ripped from stem...about 2 1/2 cups<br />3 cloves of garlic, minced<br />6 pieces of bacon<br />Parsley and fresh tomato for topping<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RGO1mcm53ho/TuIC926iEhI/AAAAAAAAADU/6XCTjby3MYg/s1600/20111207_174147.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-RGO1mcm53ho/TuIC926iEhI/AAAAAAAAADU/6XCTjby3MYg/s320/20111207_174147.jpg" width="320" /></a></div>Simultaneously, boil the water for your pasta while frying your bacon. Add your pasta when necessary.<br /><br />Once bacon is cooked, remove from pan (remove <i>most</i> of the fat). Cut bacon into pieces and throw it back in the pan along with the garlic. Fry for a minute.<br /><br />Throw in the mushrooms and kale. Mix everything around until the kale <i>begins</i> to wilt. Add in the can of diced tomatoes (including all of the juice!). Let it all do it's thing until the pasta is done. No specified amount of time because the things that need to be cooked, are, and the rest is just as good raw! It's really up to you. We simply timed it with our pasta.<br /><br />We divided the pasta into 3 bowls, topped each bowl with 1/3 of the mixture. We, then, topped each bowl with fresh parsley and tomato. Voila.<br /><br />I'll add this to the Go-To list because it will work with a million variations. I'lm also adding a gluten-free and vegetarian tag to this...but this exact recipe clearly doesn't work. <br /><br />What have you been eating? Anyone else have a go-to throw together pasta that they never think to share?</content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/6005407922179032086/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/12/kale-diced-tomato-pasta.html#comment-form' title='4 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6005407922179032086'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6005407922179032086'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/12/kale-diced-tomato-pasta.html' title='Kale & Diced Tomato Pasta'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lZLRkkbZZdNlwFPPLm9jFm7nNjL_zOTXfBdMLx4dmWrt6iCdwTBoVwhCXxtKGmkhwuaqY6ZPUWif9sVSOWsP3k42zApDGVHRrVpHXVWz7DCv5uetUYEC9MrGzjouTaAb8mhjsUTRJew/s72-c/20111207_174921.jpg" height="72" width="72"/><thr:total>4</thr:total></entry></feed>If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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