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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/-/vegetarian'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/search/label/vegetarian'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><link rel='next' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/-/vegetarian/-/vegetarian?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>46</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-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-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-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-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-178618678437024025</id><published>2012-02-22T08:31:00.000-04:00</published><updated>2012-02-23T08:44:22.743-04:00</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="lunch"/><category scheme="http://www.blogger.com/atom/ns#" term="product-name"/><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"/><title type='text'>Veggie Goodness Soup</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jatUInOquXw/T0YrGY4hjvI/AAAAAAAAASo/Kf9eZyhEJ-0/s1600/aasjlsdie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="http://3.bp.blogspot.com/-jatUInOquXw/T0YrGY4hjvI/AAAAAAAAASo/Kf9eZyhEJ-0/s640/aasjlsdie.jpg" width="640" /></a></div><br />This post was originally going to be a Meatless Mondays post. I made this on Monday for that very purpose. It's now <i>much </i>later into the week so we'll call it - A Very Notable Vegetarian Option For Any Day Of The Week.<br /><br /><br />Okay. So now that's I've sort-of acknowledged that I haven't blogged in over a week (*giant tear!), I will just move on. I promised myself I would remove all pressure surrounding blog posts and the social media life that follows suit. I <i>also</i>&nbsp;have a lot of blog posts from other awesome people to get caught up on! When your an adult, time just seems to fly by, doesn't it?<br /><br /><a href="http://3.bp.blogspot.com/-oGCwVklB1ds/T0Yv9bTJCHI/AAAAAAAAATA/JV81829bu98/s1600/asjldfsr.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-oGCwVklB1ds/T0Yv9bTJCHI/AAAAAAAAATA/JV81829bu98/s320/asjldfsr.jpg" width="240" /></a><br />When you're having a non-stop week or a week where your brain just won't shut off, it's so important to at least stop for a moment in your day to enjoy moments like this ----&gt;<br /><br /><br />Seriously. You can't stop to smell the roses in the winter, but you can get some furbaby (and hubby) love. Just as good, if not way better.<br /><br /><i>Side Note: </i>The other day I tweeted about Gili eating a piece of artichoke and spinach and I think it's the most people-I-didn't-already-know have tweeted back! Funny how we all appreciate the little quirks of our wee little animals. It was a riot to see how many strange things our pets get into. I <i>so</i>&nbsp;want to set up a webcam in the house while we're not home to see what actually goes on. I assume it's mostly sleep, but who knows...&nbsp;I'm not a crazy cat lady (I swear!). I'm just a crazy animal lady. If I had a pet toad, I'd tell you about him, too.<br /><br /><br />This soup.<br /><br />I didn't feel like spending a lot of time over the stove on Monday, but did have the time to lightly monitor something while I continued to work. I've had <a href="http://www.bobsredmill.com/vegi-soup-mix.html">Bob's Red Mill Vegi Soup Mix</a>&nbsp;in my pantry for eons. I've never tried it, although I felt it would be good to have on hand because the ingredients are all great. You can definitely eat the soup on it's own, without adding extra ingredients. You can also make a cream-based soup with this.<br /><br />We had some swiss chard stems to use up (because all swiss chard recipes seem to only call for the leaves...) so I thought I would give this a go on my own.<br /><br /><b>Veggie Goodness Soup </b><i>with a base of Bob's Red Mill Vegi Soup Mix</i><br /><i>From Allie's Kitchen</i><br /><br /><a href="http://1.bp.blogspot.com/-QVoS3IJP44Y/T0Yv802g4cI/AAAAAAAAAS4/8430GIhwQ2I/s1600/adsjkldas.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-QVoS3IJP44Y/T0Yv802g4cI/AAAAAAAAAS4/8430GIhwQ2I/s320/adsjkldas.jpg" width="320" /></a>2 cups of Bob's Red Mill Vegi Soup Mix (<i>organic aisle, it comes in a clear bag)</i><br />1 cup of frozen corn<br />2 cloves of garlic, chopped<br />1/4 of a red onion, chopped<br />1 medium sweet potato, chopped in 1/2 inch cubes<br />2/3 to 1 cup of swiss chard stems, chopped in 1/2 inch cubes<br />8 tsp of vegetable bouillon powder (or the equivalent of whatever bouillon or broth you use to match water quantity)<br />8 cups of water<br />1 tbsp of mixed herbs (fresh, or squeezable fridge herbs)<br />Season with: Italian spices, salt and pepper<br /><br />1. In a large soup pot, bring 2 cups of the soup mixture to boil with 8 cups of water + 8 tsp of bouillon (or just 8 cups of broth). Once it reaches boiling, let simmer.<br />2. Meanwhile, prepare the garlic, onion, swiss chard stems and sweet potato. Saute on high for approximately 8 minutes. (<i>*Look at the color!!!*)</i><br />3. Once the soup has been simmering for approximately 30 minutes, add in corn and the sauteed mixture.<br />4. Continue to let simmer for another 30 minutes.<br />5, Season as you wish and enjoy!<br /><br /><i>Note: <br />-This made a lot of soup. If you divided this in half, you would still have leftovers. We wanted this to last for the week.<br />- As the soup contains lentils, barley and pasta, the water will absorb in the fridge and the color won't be the prettiest. Don't be shy, though, you can add a wee bit of water to your bowl before re-heating if to make it soup-y again OR just eat the mush like I've been doing. It is SO filling and delicious!</i><br /><br /><i><a href="https://sites.google.com/site/allieschangingkitchen/veggie-goodness-soup">Print this recipe</a></i><br /><i>~~~~~</i><br /><span style="font-size: large;">How has everyone been doing? It's nice to see that I've finally reached a point where I still get the odd page view on days when I don't blog. It used to be that I would not post anything and would receive ZERO views!</span><br /><span style="font-size: large;"><br /></span><br /><span style="font-size: large;">More updates to come soon.... Love, Allie</span></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/178618678437024025/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/02/veggie-goodness-soup.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/178618678437024025'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/178618678437024025'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/02/veggie-goodness-soup.html' title='Veggie Goodness 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://3.bp.blogspot.com/-jatUInOquXw/T0YrGY4hjvI/AAAAAAAAASo/Kf9eZyhEJ-0/s72-c/aasjlsdie.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-8033306591456424564</id><published>2012-01-31T12:40:00.000-04:00</published><updated>2012-01-31T12:40:10.011-04:00</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="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'>Meatless Mondays: Fried Noodles (Vietnamese Meets Balinese)</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVXdV7G1DVqXBiVCgAkXyOz5D4nez9CD0tB-xZtMVH8G45f_uQ9kcvRmKtMJguXCm59zqVs70aXrse5LtO-8gI8DRP1PFJ9gbt5_pGVj_9vdYuYuQSDPd7RCLE7nbYvLaavUtWW2s8Pk/s1600/0000b2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVXdV7G1DVqXBiVCgAkXyOz5D4nez9CD0tB-xZtMVH8G45f_uQ9kcvRmKtMJguXCm59zqVs70aXrse5LtO-8gI8DRP1PFJ9gbt5_pGVj_9vdYuYuQSDPd7RCLE7nbYvLaavUtWW2s8Pk/s640/0000b2.jpg" width="640" /></a></div><br />More noodles. Are you shocked?<br /><br />Listen. When I travel, I basically eat rice or noodles every single day and embrace it. Not only do I embrace it, I crave more! It might be a slight addiction, but if I'm health-ifying it as much as possible, then why not? Koreans eat rice every single day - sometimes three times a day - and their diet is much healthier than that of the typical North American! Spice + Rice + noodles. There has to be <i>some</i> benefit there for your body.<br /><br />Prior to <i>really </i>learning how to cook, J used to do most of the cooking. I've mentioned this before. Well, his specialty is bringing in a mix of flavours from our travels. We, of course, love Thai food (who doesn't?), but we truly love Laotian, Vietnamese and Balinese food. His meals would typically fall mostly into the Vietnamese category. As I've been trying to do most of the cooking as of late, we've been lacking in this area. Last night I was craving a little bit of mie goreng and a little bit of fried Vietnamese noodles.<br /><br />When we were in Bali (both times), we spent a lot of our time trying out the various versions of mie goreng and nasi goreng. The "mie" stands for noodles and the "nasi" stands for rice. Each restaurant or street stand served it slightly different, but all were filled with finely chopped veggies and egg (and meat, too - depending on what you fancied). The spiciness of the dish varied quite a bit and you could always add more once it was served.<br /><br />When I think back to my week in Ho Chi Ming and Phu Quoc Island, Vietnam, I think about noodles. Pho (noodle soup). Fried noodles. Regular noodles. From a restaurant. From a street vendor. All served with a side of extra fish sauce - my first real introduction to the sauce that would later lead to being a star of many, many of our meals. It was heaven.<br /><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://3.bp.blogspot.com/-xz7OxOYf_O8/Tyfs_yDNfzI/AAAAAAAAAPw/g1inbB24qKM/s1600/000000baliviet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="536" src="http://3.bp.blogspot.com/-xz7OxOYf_O8/Tyfs_yDNfzI/AAAAAAAAAPw/g1inbB24qKM/s640/000000baliviet.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Top: Fried Noodles in Phu Quoc, Vietnam + Hammocks &amp; Dinner Tables (Not a bad place to relax &amp; eat!)<br />Bottom: Sukawati, Bali, Our honeymoon balcony overlooking rice paddies + A typical Mie Goreng</i></td></tr></tbody></table>Can you see why I'd crave both again - or often? I was torn, though, on which to choose so I tried a make-shift meet-in-the-middle creation of my own.<br /><br /><b>A Taste of Vietnam and Bali in Fried Noodles</b><br /><i>From Allie's Kitchen</i><br /><i><br /></i><br /><b>What I Used:</b><br />5 pieces of bok choy (not baby bok choy), stalks + leaves, cut small<br />1 cup of eggplant, diced small<br />3 scallions, diced<br />1 cup of bean sprouts (mung bean)<br />4 cloves of garlic, diced<br />1 shallot, diced<br />2 eggs<br />1 tbsp basil (I have basil tubes that stay in the fridge - it equals 1 tbsp of fresh)<br />1 tbsp of lemon grass (same as above)<br />3 tbsp of fish sauce<br />2 tbsp of sriricha chili sauce<br />Chow mein noodles<br /><br /><b>What I Did:</b><br />1. Have everything chopped and ready to go. Have water boiling for noodles.<br />2. In a wok, add garlic and shallot. Cook on high for a few minutes.<br />3. Add eggplant, bok choy, basil, lemon grass, 2 tbsp of fish sauce and 1 tbsp of sriricha. At same time, add noodles to boiling water. Cook on high for 3 minutes.<br />4. Drain noodles and let sit. Add the bean sprouts and scallions to the pan. Push everything to the side and add both eggs. Keep stirring eggs so that it scrambles and remains in little pieces as it cooks.<br />5. Once the eggs are almost cooked, mix everything together. Add noodles along with remaining fish sauce and sriricha.<br /><br /><i>Serve warm and top with more bean spouts, fish sauce, sriricha or lime juice - your choice! This would also be great with ground peanuts on top or fresh cilantro. I didn't have these at home.</i><br /><br /><i>NOTE</i>: So I made this Meatless Monday meal, all excited to share it as it's my own creation. Then I thought: CRAP. <b>I added fish sauce</b>. Fish sauce is not <i>at all</i> vegetarian. Sigh. <b>So:</b> There is no actual meat added to this, but this meal is still not 100% vegetarian or 100% vegan. I added fish sauce because I love the taste of it, but you could add tamarind or soy sauce (negating my soy-free label) to fully make this veggie-friendly. If you're vegan, you could also add tofu instead of egg. As much as that sounds lovely, the soy-free me has to have mine minus tofu and soy sauce - so forgive me! <i>I promise you this will be just as good with these alterations.</i><br /><i><br /></i><br /><i><a href="https://sites.google.com/site/allieschangingkitchen/a-taste-of-vietnam-and-bali-in-fried-noodles">Print this recipe</a></i><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XrfalG4SF5M/TyfwIKKUFfI/AAAAAAAAAP4/AJhZXoMAJjQ/s1600/00000b1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-XrfalG4SF5M/TyfwIKKUFfI/AAAAAAAAAP4/AJhZXoMAJjQ/s400/00000b1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Enjoy! I actually hope you try this one out because I want you to experience this taste! Soooo good. I served us each a boatload of this and we both ate it all...probably could have (and should have) served 4! Delish. Delish. Going into my Go-To list for sure. Have you had Vietnamese or Balinese food? Have a favorite?</div><br /></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/8033306591456424564/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/meatless-mondays-fried-noodles.html#comment-form' title='3 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/8033306591456424564'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/8033306591456424564'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/meatless-mondays-fried-noodles.html' title='Meatless Mondays: Fried Noodles (Vietnamese Meets Balinese)'/><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/AVvXsEgsVXdV7G1DVqXBiVCgAkXyOz5D4nez9CD0tB-xZtMVH8G45f_uQ9kcvRmKtMJguXCm59zqVs70aXrse5LtO-8gI8DRP1PFJ9gbt5_pGVj_9vdYuYuQSDPd7RCLE7nbYvLaavUtWW2s8Pk/s72-c/0000b2.jpg" height="72" width="72"/><thr:total>3</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-1078967649341828004</id><published>2012-01-11T20:10:00.000-04:00</published><updated>2012-01-12T09:00:22.770-04:00</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="salad"/><category scheme="http://www.blogger.com/atom/ns#" term="soup"/><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'>Our 'Healthy Ladies' Dinner Party</title><content type='html'><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/AVvXsEhYzWfGuk8nkdDi5Rpk63CRKqTRmKQi9u57knFxBUWaB4UUyoCqjy8y1VMe0GfISjQUhh7p2OePJTYXP6aXgYHRBSbmFPsqlcUv_B4f6p__G3psZHWcuOPyFcTsVxwG5PqFEbqm3zqgxTU/s1600/70.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzWfGuk8nkdDi5Rpk63CRKqTRmKQi9u57knFxBUWaB4UUyoCqjy8y1VMe0GfISjQUhh7p2OePJTYXP6aXgYHRBSbmFPsqlcUv_B4f6p__G3psZHWcuOPyFcTsVxwG5PqFEbqm3zqgxTU/s640/70.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>The Dinner Party Crew (minus Ali..and a bit blurry...)</i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;">As just about everyone has noted in every possible way: January is about new beginnings. Well, our dear friend Becca has left us for Saskatchewan for a few months. To say our farewells and good lucks, we put together a 'feel good' dinner party. It's a good way to give our hugs, but also for everyone else to kick-start the year with a healthy meal filled with great company, vibes and conversation. &nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">There weren't really any rules as this was mostly as a way to send Bec off, but everyone <i>did </i>have to bring <i>something </i>to eat - with a goal of it being as healthy and clean as they could possibly make it!</div><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://3.bp.blogspot.com/-G9NDQJILV-U/TwuAWnsaDkI/AAAAAAAAAJs/RsP1URavWP4/s1600/51.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-G9NDQJILV-U/TwuAWnsaDkI/AAAAAAAAAJs/RsP1URavWP4/s400/51.jpg" width="396" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Roshika hosted on her beautiful new dining table</i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;">I don't have all of the recipes, but will add them in as I get them. I wanted to showcase the great meal we had anyway! We didn't even plan the whole "you bring a main, you bring a side...and so on" so we were entirely impressed to have covered mostly all of the basis without duplication!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFXjwHAZpsEWrN2rixCogTJKB1rLC-MBgwwUbGSslvY3ntd0y-vE15hQXrcrhRAF0A_fBWoCR5IK44FUaq4KdOxgyTyLFegsSGITBuawmjth42un1fDzIeDbaz9NprsRI0vx0-5RwnLg/s1600/54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFXjwHAZpsEWrN2rixCogTJKB1rLC-MBgwwUbGSslvY3ntd0y-vE15hQXrcrhRAF0A_fBWoCR5IK44FUaq4KdOxgyTyLFegsSGITBuawmjth42un1fDzIeDbaz9NprsRI0vx0-5RwnLg/s640/54.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">We typically have potlucks and fill our plates with a variety of food. This time, we sat down and enjoyed each "course" on its own. We started off with some <a href="http://www.cleaneatingmag.com/Recipes/Recipe/Green-Tea-Pomegranate-Lemonade.aspx">Green Tea Pomegranate Lemonade</a>, along with some smoked salmon with Renee's Cucumber and Dill (my fave!) on Melba Toast. (Both brought to you by Ms. Gena...)</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QReQ2JdrS-M/TwuBHpvGqlI/AAAAAAAAAJ0/lsQLmYVxYZ4/s1600/57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-QReQ2JdrS-M/TwuBHpvGqlI/AAAAAAAAAJ0/lsQLmYVxYZ4/s640/57.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">We then moved on to some appetizers! Vegetable Spring Rolls (brought to you by Bec..) and deviled eggs (brought to you by Steph..). &nbsp;The veggie rolls were done so much better than every time I try to make these puppies! I do have the recipe for the peanut sauce, but will add that in later.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The deviled eggs didn't even have mayo in them! Simply avocado and Frank's Hot Sauce mixed with the yolk. They were sooo good and creamy. I've never thought of adding avocado and skipping the mayo!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BSuofSh7wow/TwuBo4abBAI/AAAAAAAAAJ8/MgWN38lGxdM/s1600/60.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-BSuofSh7wow/TwuBo4abBAI/AAAAAAAAAJ8/MgWN38lGxdM/s640/60.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">After that we moved on to....salads! Are you impressed yet with all of the great food we brought together without a big plan? I still am!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Amanda brought a very green salad that included both potatoes and apples. Interesting, right? Never thought to put those two together in a cold salad, but it totally worked. She also made her own salad dressing that was all me-friendly (with the exception of the wee bit of mustard she put in. Eep! I asked not to know whether she meant Frenchy's, powder or dijon. I don't want to know. Overcoming fears because really - who has a fear of mustard? LeSigh.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ms. Ali brought us a lentil salad which she said only had lemon juice and olive oil as the dressing. Easy-peasy...completely my cup-of-tea. I'm going to try this one for my workday lunches.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iduIukoEy58/TwuBwALVSlI/AAAAAAAAAKE/26xpeiFBz90/s1600/66.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-iduIukoEy58/TwuBwALVSlI/AAAAAAAAAKE/26xpeiFBz90/s640/66.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Now on to our main-ish dishes: <a href="http://www.joanne-eatswellwithothers.com/2011/06/african-sweet-potato-soup-with-peanut.html">African Sweet Potato Soup with Peanut Butter and Black Beans</a>. I brought this wonderful dish to the group. I made a few changes from Joanne's original recipe over at <a href="http://www.joanne-eatswellwithothers.com/">Eats Well With Others</a>. I've added the adaptation down below.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Then we have the biryani that Roshika whipped up. Last time I tried her version of this, she simply ground up some cashews and added coconut milk and spices for the sauce. As we have an all-nuts-except-peanuts allergy in the group, she did this same thing but with peanuts. Both were a-mazing. I've always loved biryani from that first time I tried it in Korea (I know, weird. First Indian restaurant in Korea) and I basically lived off of it during my month in India. I'm in love with how many variations there are - yum.</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #665738; font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: 25px; line-height: 18px;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-w58AhYK41ME/TwuB1QtUlBI/AAAAAAAAAKM/i1tox6ouppk/s1600/69.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-w58AhYK41ME/TwuB1QtUlBI/AAAAAAAAAKM/i1tox6ouppk/s640/69.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">For dessert, we simply drizzled some pure maple syrup (Actually pure. Not all maple syrups are really pure. Check your labels!) over berries. We devoured it in minutes. Amy had worked all day and came in from out of the city, so this was the absolute perfect choice of dessert.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cheryl made this amazing guac-like dip - with avocado and white beans being the main stars. We contemplated adding this to our meal, but smartly decided to save it for our 'What's Your Number?' girly movie-watching. Beans and avocado together give you that creamy-dip-enjoyment without having to feel sorry for yourself that you're missing out on all those creamy-dairy-filled-asiago-and-artichoke-type dips that are everywhere in the grocery store.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>My contribution...</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKOewLSKwY_owyrrNgWSacb3EroJbwqlynmR-9RaEgS339mt35DD7gvghpDSRrq4Yp_DQuw4TJ_hH9gDVQqNwRV8eUtF04pUOge2mGbgA_Bu_es8cTicB6jL_uCKOgGnD1p-L_E4z5X8/s1600/64.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKOewLSKwY_owyrrNgWSacb3EroJbwqlynmR-9RaEgS339mt35DD7gvghpDSRrq4Yp_DQuw4TJ_hH9gDVQqNwRV8eUtF04pUOge2mGbgA_Bu_es8cTicB6jL_uCKOgGnD1p-L_E4z5X8/s400/64.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.joanne-eatswellwithothers.com/2011/06/african-sweet-potato-soup-with-peanut.html"><b>African Sweet Potato Soup with Peanut Butter and Black Beans</b></a></div><div class="separator" style="clear: both; text-align: left;"><i>adapted from Joanne's recipe @ Eats Well With Others</i></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;">1 tbsp olive oil</div><div class="separator" style="clear: both; text-align: left;">1 tbsp Thai red curry paste</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp cinnamon</div><div class="separator" style="clear: both; text-align: left;">1 medium red onion, diced</div><div class="separator" style="clear: both; text-align: left;">4 cloves of garlic, diced</div><div class="separator" style="clear: both; text-align: left;">1 medium sweet potato, chopped</div><div class="separator" style="clear: both; text-align: left;">1 jalapeno, seeded and minced</div><div class="separator" style="clear: both; text-align: left;">1 can of black beans, drained and rinsed</div><div class="separator" style="clear: both; text-align: left;">4 cups of veggie broth</div><div class="separator" style="clear: both; text-align: left;">1/2 cup of 100% peanut butter (just peanuts!)</div><div class="separator" style="clear: both; text-align: left;">1/2 cup of boiling water</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp red pepper flakes</div><div class="separator" style="clear: both; text-align: left;">3 tsp cilantro <i>(I used those freezer cubes of cilantro as I didn't have any fresh- have you seen them?)</i></div><div class="separator" style="clear: both; text-align: left;">1 1/2 tbsp lime juice</div><div class="separator" style="clear: both; text-align: left;">3 tsp maple syrup</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serves 4 - 6 (or 8 small bowls like we did!)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>What I Did:</b></div><div class="separator" style="clear: both; text-align: left;">1. Heat oil in a soup pot. Add curry paste and cinnamon. Stir for a minute to coat. Add in onion, garlic, sweet potato and jalapeno. Stir and cook for 5 - 7 minutes.&nbsp;</div><div class="separator" style="clear: both; text-align: left;">2. Add beans and broth. Melt the peanut butter in your 1/2 cup of boiling water. Add that to the pot. Add red pepper flakes and cilantro.</div><div class="separator" style="clear: both; text-align: left;">3. Bring to a boil, cover and immer. Cook for about 25 minutes.</div><div class="separator" style="clear: both; text-align: left;">4. Stir in lime juice and maple syrup!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>This was extremely tasty. If you want to see some visually appealing photos of the original recipe, make sure to pop over to Joanne's blog. Mine are not so great, but I promise you it's good. Peanut butter + sweet potato + beans. You can't really go wrong, can you? This WAS quite peanut-ty tasting, so make sure you're a lover of that flavour before tackling this.</i></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;"><i>Notes :</i></div><div class="separator" style="clear: both; text-align: left;"><i>- I didn't actually put the whole jalapeno in as I've never cooked with one, myself. Next time, I'd listen to the recipe and put it all in!</i></div><div class="separator" style="clear: both; text-align: left;"><i>- I wouldn't skimp on the cilantro, lime, maple syrup and garlic. Could definitely play around to bring these flavours out more</i></div><div class="separator" style="clear: both; text-align: left;"><i>- My "medium" sweet potato MAY have been too small. I'd use a bigger one next time.</i></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;"><i><b><a href="https://sites.google.com/site/allieschangingkitchen/african-sweet-potato-bean-soup">Print this recipe.</a></b></i></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: large;">So - rumor has it that Blogger has made it possible for me to reply to comments. Let's try it out! Comment away and I will hopefully be able to comment back! Also - did you see my new <a href="http://allieschangingkitchen.blogspot.com/p/my-recipes.html">recipe index</a>? The updated <a href="http://allieschangingkitchen.blogspot.com/p/about-me.html">about me</a> page? <i>If any blogger wants to learn how to make the index, I can teach!</i></span></b></div></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/1078967649341828004/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/our-healthy-ladies-dinner-party.html#comment-form' title='12 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/1078967649341828004'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/1078967649341828004'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/our-healthy-ladies-dinner-party.html' title='Our 'Healthy Ladies' Dinner Party'/><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/AVvXsEhYzWfGuk8nkdDi5Rpk63CRKqTRmKQi9u57knFxBUWaB4UUyoCqjy8y1VMe0GfISjQUhh7p2OePJTYXP6aXgYHRBSbmFPsqlcUv_B4f6p__G3psZHWcuOPyFcTsVxwG5PqFEbqm3zqgxTU/s72-c/70.jpg" height="72" width="72"/><thr:total>12</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-5139063873048220269</id><published>2011-12-13T20:47:00.000-04:00</published><updated>2011-12-13T20:48:58.005-04:00</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="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="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'>The Holiday Rush Begins (Spinach Pasta)</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcO9pI4xdCv0zMAoZZP6SJ9mV3fsvpk59B1QHWl_hEYY9YyjfrRX8yto-8MLBeG3E4ej51-OcL23Scrd2VwQWhouKqTkfe4SObf7ivuSJSPclpb0cDgHKeUzSk5GfKo26SShSnTWzR_Q/s1600/20111213_164209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcO9pI4xdCv0zMAoZZP6SJ9mV3fsvpk59B1QHWl_hEYY9YyjfrRX8yto-8MLBeG3E4ej51-OcL23Scrd2VwQWhouKqTkfe4SObf7ivuSJSPclpb0cDgHKeUzSk5GfKo26SShSnTWzR_Q/s400/20111213_164209.jpg" width="400" /></a></div><br />So....we eat a lot of pasta. I recognize that pasta isn't the best thing for us at all times, especially when you look closer and see that it's neither whole wheat <i>or</i> rice pasta. Maybe I'll work on this in the new year, but for now: pasta is easy and easy is a necessity during the rush of the holidays.<br /><br />On a Tuesday when errands need to be run, who wants to get home from work and spend a ton of time on a meal? I also don't want to go to the freezer and grab something processed from a box.<br /><br />This brings me to here. Another throw together pasta of my own creation. J says "I'd pay $15 for this in a second" (because we're clearly not eating at any restaurants at the moment that would charge more than $20, that's a big compliment!). This was another one of those times when we intended to have leftovers, but instead gulped it all up before The Daily Show was even half way through!<br /><br /><b>(<i>Frozen)</i> Spinach Pasta</b><br /><i>Note to self: have frozen spinach on hand more often.</i><br /><br />1 pkg of frozen spinach<br />2 cloves of garlic<br />2 tbsp of lemon<br />2 tbsp of butter<br />2 tbsp of rice milk (optional)<br />1 tbsp of chickpea flour (optional)<br />Italian seasoning - to taste...I used lots and lots as I wanted the flavours to be strong!<br />5 white button mushrooms, cut small<br />Pasta<br /><br /><i>Optional add-ins: bacon, chicken, salmon....we had some leftover really-good salami from our Christmas gift exchange party, so I threw some of that in.</i><br /><br />1. Defrost the spinach in a pan while the water begins to boil for the pasta. Add pasta.<br />2. As the spinach started to defrost more, I started sprinkling away with Italian seasoning and lemon juice.<br />3. I threw in the mushrooms, butter, rice milk and chickpea flour (to soak up some of the moisture) and let it all cook on medium heat until the pasta was done.<br />4. Drain the pasta and mix it all together!<br /><br /><b>What are everyone's "go-to" ingredients for an un-planned pasta dinner? I'd love to have a comment or two! Come on....you know you wanna..</b><br /><br /><br /></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/5139063873048220269/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/12/holiday-rush-begins-spinach-pasta.html#comment-form' title='4 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/5139063873048220269'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/5139063873048220269'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/12/holiday-rush-begins-spinach-pasta.html' title='The Holiday Rush Begins (Spinach 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/AVvXsEiQcO9pI4xdCv0zMAoZZP6SJ9mV3fsvpk59B1QHWl_hEYY9YyjfrRX8yto-8MLBeG3E4ej51-OcL23Scrd2VwQWhouKqTkfe4SObf7ivuSJSPclpb0cDgHKeUzSk5GfKo26SShSnTWzR_Q/s72-c/20111213_164209.jpg" height="72" width="72"/><thr:total>4</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-7500685184109157793</id><published>2011-12-12T21:03:00.000-04:00</published><updated>2012-01-09T20:13:32.472-04:00</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="lunch"/><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"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>Sweet Potato Falafel</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JBx5T3uDlNc/TuaoVfATC8I/AAAAAAAAAD8/TV2X5VrhdGs/s1600/20111128_133932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-JBx5T3uDlNc/TuaoVfATC8I/AAAAAAAAAD8/TV2X5VrhdGs/s400/20111128_133932.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />I found a new blog that I absolutely love to look at. I feel my level of cooking ability is not at all close to what it would need to be to pull off some of Sarah's recipes, but nonetheless: her blog is like healthy food porn to me. Beautiful photos! Great-looking, colourful recipes! And healthy, healthy, healthy!<br /><br />So I semi-followed one of <a href="http://mynewroots.blogspot.com/2009/05/sweet-sweet-potato-falafels.html">My New Roots</a>' recipes. I'd call mine the Impatient-not-exactly-a-falafel Sweet Potato Falafel. To get the original recipe and to swoon over the rest of what she's doing, jump on over to her blog - but don't forget to come back!:)<br /><br /><b>What I actually had and used:</b><br /><a href="http://1.bp.blogspot.com/-PXGlNlCx-QQ/TuanvIirdDI/AAAAAAAAADs/RNml5Wl7gBo/s1600/20111128_132158.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/-PXGlNlCx-QQ/TuanvIirdDI/AAAAAAAAADs/RNml5Wl7gBo/s320/20111128_132158.jpg" width="320" /></a>2 medium sweet potatoes<br />1 1/2 tsp cumin<br />2 cloves of garlic<br />2 tsp coriander<br />1 cup of chickpea flour<br />2 tbsp lemon<br /><br /><b>What I did:</b><br />1. I roasted the sweet potatoes for about 40 minutes at 425 F. Once the potatoes were cool, I peeled them.<br />2. In a bowl, I mashed together: sweet potatoes, chickpea flour, cumin, garlic, lemon juice and coriander. I was supposed to stick the mixture in the fridge for an hour but did the freezer for 10 minutes (impatient!).<br /><br /><br />3. Turning the oven down to 400, scoop the sweet potato mixture our on a pan. I topped each off with a few sunflower seeds, although it called for sesame to give it a little crunch. Mine was more "mush" but I say that word with no intention of it sounding bad. This was filling, but tasty-tasty.<br />4. Bake until browned.<br /><br /><b>The best part -the sauce I will most definitely make again:</b><br />In the magic bullet, I threw in...<br />1/2 cup of tahini (so good to have on hand!)<br />1/4 cup of lemon juice<br />2 cloves of garlic<br />1/4 tsp cumin<br />1 tsp of salt<br />1/2 cup of water<br /><b><br /></b><br />That's it! Throw the above two things in a wrap with cucumbers and tomatoes.. Have it on rice. Have it alone. Everything I eat sweet potatoes, I go on about how much I had forgotten that I love sweet potatoes. Every time it's like I'm discovering them all over again. Yummers.<br /><b><br /></b><br /><span class="Apple-style-span" style="color: #5c5956; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><b><br /></b></span></span></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/7500685184109157793/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/12/sweet-potato-falafel.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/7500685184109157793'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/7500685184109157793'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/12/sweet-potato-falafel.html' title='Sweet Potato Falafel'/><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/-JBx5T3uDlNc/TuaoVfATC8I/AAAAAAAAAD8/TV2X5VrhdGs/s72-c/20111128_133932.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><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-2550029373350837556</id><published>2011-12-08T21:57:00.001-04:00</published><updated>2012-01-09T20:13:32.440-04:00</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="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'>Mushroom Kale Hash</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nGJsu5Jp7zs/TuFrBu_5obI/AAAAAAAAADM/p088k-ItfmM/s1600/20111129_174838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-nGJsu5Jp7zs/TuFrBu_5obI/AAAAAAAAADM/p088k-ItfmM/s400/20111129_174838.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I love when we buy kale. It seems to be the&nbsp;never-ending vegetable purchase (which really also feels like a bad thing sometimes...)!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">As I go through a few updates, you may see kale thrown in here and there. In my mind, I can throw a bit of kale, spinach or arugula in anything - it just works! And you get that dark leafy green in your meal.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For this ...Meatless...we'll call it a Monday, (although it may have been Tuesday) I threw together a garlic-y mushroom and kale hash. I see that a lot of people online have created similar recipes, but this one in particular was inspired by the recipe on <a href="http://www.tastespotting.com/features/mushrooms-and-kale-hash-with-poached-eggs-recipe">tastespotting.com</a>. Their photos...with those poached eggs - amazing! My mouth watered as soon as I saw this.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">That all being said, I didn't poach any eggs. I also didn't spend much time snapping a photo (as usual). I really do love photography and appreciate the talent that goes behind a great pic but man am I impatient when there is a dish of prepared food in front of me!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>What You Need:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Potatoes: I used 3 medium-sized, peeled and diced</div><div class="separator" style="clear: both; text-align: left;">1/2 of onion: I had red onion</div><div class="separator" style="clear: both; text-align: left;">2 cloves of garlic, minced</div><div class="separator" style="clear: both; text-align: left;">Kale: Whatever feels right</div><div class="separator" style="clear: both; text-align: left;">Herbs: I used a mix of everything Italian</div><div class="separator" style="clear: both; text-align: left;">Mushrooms: I used about a cup of cut white button mushrooms (or whatever they are <i>actually</i> called!)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>What To Do:</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">Boil some water and throw in the potatoes for 10 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">After that's done, add the potatoes in a pan/skillet with some olive oil. Once they've browned a bit, add everything else. Fry away for about 10 minutes...or so. Really I can go either way with things. I tend to cook too quickly with meat-free meals because I'm too anxious to eat - and I tend to overcook meat-filled meals because I'm too paranoid. I'd say I gave it about 10 minutes, but I didn't time it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I loved this meal. It was simple. It was better than your regular baked or mashed potato. It would be a great addition to a brunch (especially with the poached eggs...maybe I'll learn how to do that next?!).</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">*Note: J did have to eat a snack soon after because he wasn't filled enough with food - boys! I, on the other hand, felt this to be very satisfying. :)</div><div class="separator" style="clear: both; text-align: left;"><br /></div></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/2550029373350837556/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/12/mushroom-kale-hash.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/2550029373350837556'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/2550029373350837556'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/12/mushroom-kale-hash.html' title='Mushroom Kale Hash'/><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/-nGJsu5Jp7zs/TuFrBu_5obI/AAAAAAAAADM/p088k-ItfmM/s72-c/20111129_174838.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-3124502078683034650</id><published>2011-11-21T20:27:00.001-04:00</published><updated>2012-01-09T20:13:32.445-04:00</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="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="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'>Mushroom Pesto Pasta</title><content type='html'><div class="" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-k1g8Si3xSJ0/TsrsUrNhhTI/AAAAAAAAA1o/S4QtR2TGLwQ/s1600/P1080638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-k1g8Si3xSJ0/TsrsUrNhhTI/AAAAAAAAA1o/S4QtR2TGLwQ/s400/P1080638.JPG" width="400" /></a></div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">I've been lucky enough to work from home on a few Mondays. The best thing about days of work at home is I get to have a home-cooked lunch with J. This is the kind of meal that would be just as easy to make the night before work (I took some as leftovers and it was still awesome), but I wouldn't have thought to do it. I find my make-ahead lunches are all in such a comfort zone.</div><br /><div class="" style="clear: both; text-align: left;">Anyway.</div><div class="" style="clear: both; text-align: left;">I highly recommend this. And I'm very grateful that we have started to use our Magic Bullet and our new food processor. All meals seem to be a bit more creative.</div><div class="" style="clear: both; text-align: left;">As I only made about three-servings, I just used the Magic Bullet for this one....try it out! Do it. .. Now!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><i>This recipe is adapted from the Maitake Mushroom Pesto recipe found in the January 2011 issue of Clean Eating Magazine.</i><br /><br /><b>Mushroom Pesto Pasta</b><br /><br /><a href="http://2.bp.blogspot.com/-mIAvgrQbNQI/TsrsNX109ZI/AAAAAAAAA1g/Ma9TQcjiSWs/s1600/P1080634.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-mIAvgrQbNQI/TsrsNX109ZI/AAAAAAAAA1g/Ma9TQcjiSWs/s320/P1080634.JPG" width="320" /></a>3 tbsp of grape seed oil, divided<br />2 cloves of garlic, chopped<br />1/2 cup of white onion, chopped<br />mushrooms, chopped (<i>I just used as much as 'felt right' for the amount of onions and pasta I was using</i>)<br />1/4 cup of walnuts<br />basil and parsley (<i>I used what I had: some fresh basil leaves, some basil paste and some fresh parsley, equalling about 1 cup of herbs</i>)<br />pinch of salt<br /><br />1. Cook pasta.<br />2. Heat 1 tbsp of oil in a pan. Add garlic and onion and saute for about 2 minutes. Add mushrooms and salt and saute for around 6 minutes.<br />3. Transfer mushroom mixture to the Magic Bullet (or regular food processor). Add walnuts, basil, parsley and remaining oil. Pulse until finely minced.<br />4. Add mixture to pasta!<br /><i>*I, of course, added some parmesan on J's portion*</i><br /><i><br /></i><br />This pesto would be great on pizza, on crackers, pita - anything - I think. :)<br /><i><br /></i><br /><i><a href="https://sites.google.com/site/allieschangingkitchenrecipes/mushroom-basil-pesto-pasta">Print this recipe.</a></i><br /><br /></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/3124502078683034650/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/11/mushroom-basil-pesto-pasta.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/3124502078683034650'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/3124502078683034650'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/11/mushroom-basil-pesto-pasta.html' title='Mushroom Pesto Pasta'/><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><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-k1g8Si3xSJ0/TsrsUrNhhTI/AAAAAAAAA1o/S4QtR2TGLwQ/s72-c/P1080638.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-4003993368331376814</id><published>2011-11-08T14:22:00.001-04:00</published><updated>2012-01-09T20:13:32.448-04:00</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="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'>A Fall Goodie To Share</title><content type='html'><div class="separator" style="clear: both; text-align: center;"></div>Just a quickie post (because clearly I don't come on here anymore). &nbsp;The fall brings with it many delicious recipes. &nbsp;I chose this one to share as it was extra yummy, unique and requested! &nbsp;This is dairy, soy and sugar free, but can be made with regular cheese and milk to make it super creamy for those without intolerances. &nbsp;J topped his off with parmesan, which added some extra flavour, too. &nbsp;I have been lucky enough to be able to work from home for my last two Mondays, which meant I was able to throw something in the oven while continuing to work away. &nbsp;This was a tad time consuming, but we've got some good lunch leftovers for the week now.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YTYiEZefE58/Ts46HroDSoI/AAAAAAAAA50/De1iXCWjOfE/s1600/374986_10150372094747545_503992544_8379051_1262366852_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-YTYiEZefE58/Ts46HroDSoI/AAAAAAAAA50/De1iXCWjOfE/s400/374986_10150372094747545_503992544_8379051_1262366852_n.jpg" width="400" /></a></div><br /><b>Butternut Squash Mac n' Cheese</b><br /><b></b><br /><b><br /></b><br />You can do this in a few ways, but this is what I did:<br />Cut a <b>butternut squash</b> in half. &nbsp;In a pan, add approximately a 1/4 cup of water and place the two halves face down in the pan. &nbsp;Roast for an hour on 350.<br /><br />(<i>Alternatively, you can peel and cut the squash and boil it in broth. This would likely make it extra flavourful, but I honestly didn't know where to begin in peeling a squash...)</i>.<br /><br />While the squash is doing its thing, make a lot of <b>macaroni</b>.<br /><br />Once the squash is roasted, scoop it into a bowl and mix with 2 tbsp of <b>unsweetened</b> <b>milk</b> (I had almond but anything would work), 1 tbsp of<b> nutmeg</b>, 1 tsp of <b>paprika</b>, 1 tsp of <b>cilantro</b>. &nbsp;You could mash it all together, but I had the Bullet out from a previous meal and used that. &nbsp;Mix this with the macaroni.<br /><br />Add in 1 and 3/4 cup of shredded cheese. &nbsp;I used <b>Daiya</b> <b>cheddar</b>, but a mixture of both cheddar &nbsp;and mozarella woud likely be extra yumm-licious. <br /><br />Place this in a big enough casserole dish.<br /><br />For the top, sprinkle with more cheese. &nbsp;I took approximately a 1/4 cup of more Daiya cheddar, 1 cup of Stonehearth Rye <b>bread</b> <b>crumbs</b> and mixed it with some <b>olive</b> <b>oil</b> then sprinkled it on top.<br /><br />Bake for 20 minutes covered with tin foil, 20 minutes uncovered.<br /><br />Voila! &nbsp;Toppings for eating could include some hot sauce, salt, pepper, and parmesan for the non-intolerant.&nbsp; <br /><br /><i><a href="https://sites.google.com/site/allieschangingkitchenrecipes/butternut-squash-mac-n-cheese">Print this recipe.</a></i></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/4003993368331376814/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/11/fall-goodie-to-share.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/4003993368331376814'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/4003993368331376814'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/11/fall-goodie-to-share.html' title='A Fall Goodie To Share'/><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><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-YTYiEZefE58/Ts46HroDSoI/AAAAAAAAA50/De1iXCWjOfE/s72-c/374986_10150372094747545_503992544_8379051_1262366852_n.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-959094980803168607</id><published>2011-04-20T13:45:00.000-03:00</published><updated>2012-01-09T20:14:34.110-04:00</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="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"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>It's So Good, We Made It Twice!</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mUAL-fiNrGQ/Ta8NMtyz-5I/AAAAAAAAAtU/DRrihsAeZsM/s1600/P1020368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-mUAL-fiNrGQ/Ta8NMtyz-5I/AAAAAAAAAtU/DRrihsAeZsM/s400/P1020368.JPG" width="300" /></a></div>We made this sauce recipe twice now and seem to be craving it every night. &nbsp;This was so good. &nbsp;We only photographically documented the experience once, because rice vermicelli noodles were used the second time around and I can never quite get those noodles right. In the end, they taste good - but they sure do not look good!<br /><br />The original recipe was found in <i><a href="http://www.compliments.ca/en/Recipes/Recipe.aspx?ID=12250">Compliments' Inspired Magazine</a>, </i>but I'll just write out what I did and used. &nbsp;Honestly, maybe it's because I truly love peanut butter (not as much as my friend Rebecca's obsession), but I honestly am wishing to have this first recipe again - right now - and I just finished eating a really great lunch!<br /><br /><b>Peanut Shrimp and Rice Noodles</b><br /><u></u><br /><u>What I used:</u><br /><br />1/2 package (250g) of flat rice noodles (Thai Kitchen is easy enough!)<br />1/3 cup of Our Compliments vegetable broth<br />1/4 cup of 100% peanut butter<br />1 tbsp of fish sauce<br />1 tbsp minced ginger (we are still using the frozen ginger cubes - way easier!)<br />1 tbsp of peanut oil<br />2 tsp of vegetable oil<br />1 tbsp of lime juice<br />1 cup of&nbsp;broccoli<br />2 1/2 cups of spinach (torn into smaller pieces)<br />shrimp (we used cooked and de-tailed)<br />Optional: cilantro<br /><br /><u>What I did:</u><br />1. Using hot tap water, fill a big bowl and start "cooking" the rice noodles by soaking them for 25 minutes (or follow instructions of whatever noodles you are using).<br /><br />2. Mix together: lime juice, ginger, broth, peanut butter, fish sauce, and peanut oil and until mixture is smooth. Set aside.<br /><br />3. <i>Timing accordingly with rice noodles</i>: Heat oil in a skillet pan and cook your vegetables and shrimp, according to whichever meat/vegetables you are using. &nbsp;This only takes about 6 minutes total.<br /><a href="http://1.bp.blogspot.com/-V4Z8O52Q_9E/Ta8NIcf1FKI/AAAAAAAAAtQ/FtJ2nmFWCF0/s1600/P1020366.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-V4Z8O52Q_9E/Ta8NIcf1FKI/AAAAAAAAAtQ/FtJ2nmFWCF0/s200/P1020366.JPG" width="200" /></a><br />4. &nbsp;Add the peanut sauce mixture to the pan. Stir and until heated through. &nbsp;Add cilantro now, if interested.<br /><br />5. &nbsp;Either add the noodles into the pan (which I did) or serve the mixture over the noodles (which works better if they're thin!).<br /><br />6. &nbsp;Garnish with lime, cilantro, or more fish sauce!<br /><br /><b>Our Second Variation</b><br />We did all of the same steps as above but we used pork instead of shrimp, and rice vermicelli. &nbsp;The pork was definitely good, but I think it would be better with chicken! &nbsp;Also: &nbsp;stay with the thicker noodles unless you're a rice vermicelli-pro, or work under the "seconds to work with" pressure of those teeny tiny noodles.<br /><br /><b>Vegetarian: </b>I also recommend doing this without meat, and adding carrots or red pepper.<br /><br /><i><a href="https://sites.google.com/site/allieschangingkitchenrecipes/peanut-rice-noodles">Print This Recipe</a></i><br /><br /><i><b>Nom, Nom, Nom....&nbsp;</b></i></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/959094980803168607/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/04/its-so-good-we-made-it-twice.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/959094980803168607'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/959094980803168607'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/04/its-so-good-we-made-it-twice.html' title='It's So Good, We Made It Twice!'/><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><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-mUAL-fiNrGQ/Ta8NMtyz-5I/AAAAAAAAAtU/DRrihsAeZsM/s72-c/P1020368.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-6852496292785635077</id><published>2011-04-01T18:35:00.056-03:00</published><updated>2012-01-09T20:14:34.100-04:00</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="Go-To List"/><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'>Happy Monday... (and recipe updates!)</title><content type='html'><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-QY5J_GvfHoM/TZYX3meho4I/AAAAAAAAAsQ/ej5bmYz2UK0/s1600/P1020180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-QY5J_GvfHoM/TZYX3meho4I/AAAAAAAAAsQ/ej5bmYz2UK0/s400/P1020180.JPG" width="400" /></a></div>I've neglected the blog a bit this week as I have a new baby nephew!!&nbsp; In love &lt;3<br /><br />Alright. Here I am. It's Monday - somehow - again. Another weekend has gone by and as per usual, I didn't get around to blogging. &nbsp;<b>I ate Korean food </b>(<i>questionable soy intakes)</i> <b>three days in a row</b>. After living in Korea for 2 years (Jon, 3 years), we crave Korean food <b>often</b>. &nbsp;We have our little grocer near our apartment where we frequent for ramen, hot sauce and kimchi, but the Halifax restaurant scene has - just now - started to finally offer us an array of Korean cuisine options. &nbsp;A weekend of barbecued pork, bibimbap (vegetarian rice), kimchi fried rice, marinaded pork, Korean pancakes = heaven. I'm looking forward to finding some recipes of my own and finally branching out and tackling some cuisine of our own at home - beyond the <a href="https://sites.google.com/site/allieschangingkitchenrecipes/kimchi-soup">kimchi soup</a>. I would love to perfect the art of home-healthy-Korean-cooking and could introduce it to you (whoever that may be : ) ).<br /><br />Anyway, I <i>did do </i><i>some </i>of my own cooking in the past 5 days and here are two of the things I put together: <b>Buffalo Chicken Hash and Throw Together Angel Hair Pasta</b><br /><br /><b>Buffalo Chicken Hash</b><br />So I am going to add this one to our "<b>Go-To List</b>" as it was easy, fun, and felt like pub food.&nbsp; Realistically, whether we all like to admit it or not, we all crave a bit of pub-like food.&nbsp; I saw this recipe posted on <a href="http://thewholegang.org/">thewholegang.org</a> and thought immediately of putting this together for Jon. This actually made me super excited to try.&nbsp; It's <i>fun </i>to have brown rice pasta, lentils, kale, and all kinds of other "new" healthy foods, but when getting your significant other to jump on board with you through <i>everything </i>- all of the "<i>news</i>", the "<i>differences</i>" and the "<i>changes</i>" - you really want to be able to show some appreciation by bringing in the "better" versions of some old faithfuls, especially some of <i>their </i>faves.&nbsp; So here it is: Buffalo Chicken Hash. I recommend it for anyone looking to add some fun into their weekday meal - especially for the kids!<br /><br /><b>Ingredients</b><br /><span style="color: #424242; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 20px;"><i>This list is per serving.</i><br />1 large potato<br />1/2 cup cooked chicken<br />1-2 tsp buffalo wing sauce (We use Frank's Hot Sauce - use as much as you want based on how spicy you like it!)<br />1 green onion sliced on angle<br />1 bunch of spinach leaves<br />Course Sea Salt<br />Course cracked pepper<br />Olive Oil</span><b> </b><br /><b><br /></b><br /><b>What I did:</b><br />1. Cut your potatoes in wedges, toss with salt, pepper and oil.&nbsp; Lay on a cookie sheet and bake for 30 minutes at 350 F.<br />2. While your potatoes are baking, cut your chicken up and cook it in a pan.&nbsp; Set the cooked chicken in a bowl and toss it with hot sauce.<br />3. Cut your green onions and set aside.<br />4. Once your potato wedges are cooked, plate them.&nbsp; Add a layer of spinach on top of the potatoes. Then, add your chicken and top it all with your green onions!<br /><br />I ate this just as it is, no added sauce or salt or anything.&nbsp; If you can get all four ingredients in a bite, it's to die for (in my books).&nbsp; I did, however, put some ketchup and more Frank's hot sauce out for Jon - which he enjoyed.&nbsp; The spicier the better in his books!<br /><br /><i><a href="https://sites.google.com/site/allieschangingkitchenrecipes/buffalo-chicken-hash-1">Print this recipe</a></i><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b>Throw Together Angel Hair Spaghetti:</b><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOl6fH41UdQpva8dUCeQ_SqM7k3Rl0Q1FOijb9EgVsBgBp2OeYUXhiXPN6SBJXKvqEmZRVytxpSAKnWAPHHtm0qdjj9XlpOX89RS-1zExjQbDLbJxNmZVNm9VmiS8eFkyrORTbUS-wsvy/s1600/P1020179.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOl6fH41UdQpva8dUCeQ_SqM7k3Rl0Q1FOijb9EgVsBgBp2OeYUXhiXPN6SBJXKvqEmZRVytxpSAKnWAPHHtm0qdjj9XlpOX89RS-1zExjQbDLbJxNmZVNm9VmiS8eFkyrORTbUS-wsvy/s320/P1020179.JPG" width="320" /></a>- Vegetables you have (Me: broccoli, asparagus, onion, mushroom)<br />-Optional Meat (Me: turkey keilbasa chopped small) <br />- Plain pasta sauce of some kind<br />- Diced tomatoes<br />- Spices/herbs: marjoram, garlic salt, any Italian mix herbs, really!<br /><br /><br />- Pour over angel hair pasta and you have a meal in minutes!<br /><br /><br /><br /><br />Last night Jon cooked a WHOLE salmon (that seems frightening to me) and it was delicious.&nbsp; Hopefully I'll get the scoop on that tonight so I can share<br /><br /><b><i>I hope everyone had a great weekend and is prepared for the week ahead.Any interesting weekend food tales?</i></b> <br /><div class="separator" style="clear: both; text-align: center;"><br /></div></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/6852496292785635077/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/04/its-friday-and-recipe-updates.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6852496292785635077'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6852496292785635077'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/04/its-friday-and-recipe-updates.html' title='Happy Monday... (and recipe updates!)'/><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><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/-QY5J_GvfHoM/TZYX3meho4I/AAAAAAAAAsQ/ej5bmYz2UK0/s72-c/P1020180.JPG" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-2758702096862883886</id><published>2011-03-29T12:32:00.001-03:00</published><updated>2012-01-09T20:14:34.085-04:00</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="Go-To List"/><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"/><title type='text'>A Mom Pass Along Recipe: A Must Try...</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mZ9ivXHBtRk/TZH6uTNbvNI/AAAAAAAAAsM/-6KWmhuKmh4/s1600/P1020173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-mZ9ivXHBtRk/TZH6uTNbvNI/AAAAAAAAAsM/-6KWmhuKmh4/s400/P1020173.JPG" width="400" /></a></div>...over and over again.<br /><br />I have one word for this: Y-U-M. &nbsp;Another recipe passed along to me from the Mom-sy. &nbsp;This was the ultimate perfect weeknight meal. &nbsp;It literally gets thrown and left all in one pan (non-stick skillet pan with a lid works best) <i>and </i>I am currently eating the leftovers for my lunch right now, and plan to do the same tomorrow. &nbsp;This works well as a meal on its own or as a side dish, as we used it last night. &nbsp;If used as a side, there is no need to go all fancy with your "main" as this is full of flavor on its own.<br /><br />I've had a friendly request or two from my non-meat-eating friends to show some more meatless dishes, so here's another good one!&nbsp;Mom also suggested putting this in a thick pita which would work perfectly. &nbsp;Enjoy it - as I know you will.<br /><br /><b>Indian Rice and Lentils:&nbsp;</b><b><i>What To Do</i></b><br /><br />Heat 1 Tbsp of oil in a pan and add:<br /><div class="MsoNormal">¼ cup diced onion.&nbsp;&nbsp;</div><div class="MsoNormal"><br /></div><div class="MsoNormal">When soft, add the following:&nbsp;</div><div class="MsoNormal">3 cups vegetable broth - <i>I used "safe" soy-free veg. bouillon cubes in 3 cups of water</i></div><div class="MsoNormal">1 cup basmati (or whole grain rice) - <i>I used basmati...</i></div><div class="MsoNormal">2 cups chopped or sliced mushrooms <i>- I sliced them up!</i></div><div class="MsoNormal">½ cup green lentils</div><div class="MsoNormal">2 cloves garlic, minced</div><div class="MsoNormal">1 tsp curry powder</div><div class="MsoNormal">¼ tsp cinnamon</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><i><a href="https://sites.google.com/site/allieschangingkitchenrecipes/indian-rice-lentils-1">Print this recipe</a></i></div><div class="MsoNormal"><i><br /></i></div><div class="MsoNormal">As you can see, I served ours with a pan fried sliced pork chop (1 chop shared between the both of us), cooked with just oil, salt, pepper, and a wee bit of fish sauce.</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><i><b>Please let me know if you try it! Also, please share recipes, thoughts, products, etc with me! I welcome comments and emails, and guest blogs - if you wish! </b>(And let me know if you have difficulty leaving a comment, like I have heard...)</i></div><div class="MsoNormal"><br /></div></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/2758702096862883886/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/03/mom-pass-along-recipe-must-try.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/2758702096862883886'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/2758702096862883886'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/03/mom-pass-along-recipe-must-try.html' title='A Mom Pass Along Recipe: A Must Try...'/><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><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-mZ9ivXHBtRk/TZH6uTNbvNI/AAAAAAAAAsM/-6KWmhuKmh4/s72-c/P1020173.JPG" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-803476727381426794</id><published>2011-03-28T11:29:00.001-03:00</published><updated>2012-01-09T20:14:34.107-04:00</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="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'>The Real Weekend Update</title><content type='html'>Happy Monday. I'll start with this statement, as I attempt to make this blog less about successes <i>only </i>and more about our <i>real </i>moments.<br /><br /><b>This weekend, I had KFC original chicken and a diet coke and I don't really want to talk about it.</b><br /><b><br /></b><br />There, I said it. Technically it wasn't cheating as far as my intolerance diet goes, but do I need to go into it any further about why it was bad? I'm putting it out there to confess (mostly to myself) that I still have a weak area when it comes to a greasy, bad, bad craving.<br /><br /><a href="http://1.bp.blogspot.com/-wVR3ofA0Hho/TZCMFFuwx4I/AAAAAAAAArs/_SQc0BczMB4/s1600/hero.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-wVR3ofA0Hho/TZCMFFuwx4I/AAAAAAAAArs/_SQc0BczMB4/s200/hero.jpg" width="149" /></a><br />Moving on....Here are my quick updates from the last few days:<br /><br />1. &nbsp;My newly discovered <b>breakfast cereal</b>, how I love thee. Kashi, as we all know, is extremely great for you but I have yet to really find anything that didn't have either milk or soy in it. &nbsp;So here it is: flavorful 7 Whole Grain Honey Puffs (with evaporated cane juice, but alas...). &nbsp;Great way to start my Monday morning, especially when you're waking up with a <i>case </i>of the Mondays...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQT-n8AGqrVhPGK98nYczQxgPG0s6s35ysPAZUCk0L5kj4SFc6Lpixs9kHPuvi5qnrkCnQ4YZfKByop8v_rQKj9XOcV6LlAdqp0ksSqmUOhjAXVBVjoxDPN2mylR8vJdDJbvrbZPfz7Cn/s1600/P1020129.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQT-n8AGqrVhPGK98nYczQxgPG0s6s35ysPAZUCk0L5kj4SFc6Lpixs9kHPuvi5qnrkCnQ4YZfKByop8v_rQKj9XOcV6LlAdqp0ksSqmUOhjAXVBVjoxDPN2mylR8vJdDJbvrbZPfz7Cn/s200/P1020129.JPG" width="150" /></a>2. &nbsp;I caved in another area last week: <b>boxed food</b>. Yes, I know. It's case of the "two steps forward, one step back" - but really, as much as I want this blog to be 100% healthy food and whole foods all of the time, it's not. The purpose of this blog was to encourage better eating, but to still be realistic in our everyday lives. We were craving burgers and since I don't eat red meat, we went to the obvious turkey or chicken burger option. I know there are many great recipes out there to make your own - and I <i>do </i>plan to take advantage of some of those &nbsp;- but &nbsp;to the grocery store we went. &nbsp;The safe kind: President's Choice Blue Menu &nbsp;Thick and Juicy Turkey Burgers. I made <a href="https://sites.google.com/site/allieschangingkitchenrecipes/homemade-spicy-mayo"><i>homemade spicy mayo</i></a>&nbsp;to add with my rice cheese and President's Choice thin whole wheat hamburger bun and voila! - a tasty turkey burger. To "summer" (and healthy) it up a bit more, I threw together a melange of vegetables and mandarin oranges for a fresh side salad (no dressing required when using mandarin oranges)! <br /><br /><a href="http://1.bp.blogspot.com/-JtkC6dyvq3s/TZCOZYyEHvI/AAAAAAAAAr0/XjT_dkd75dM/s1600/P1020135+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-JtkC6dyvq3s/TZCOZYyEHvI/AAAAAAAAAr0/XjT_dkd75dM/s200/P1020135+%25281%2529.JPG" width="200" /></a>3. <b>A Success <i>and </i>a Failure:</b><br />Alright, I eyed this <a href="http://goodcleaneating.blogspot.com/2011/03/indian-flatbread-two-ways.html">amazing recipe</a> last week and patiently awaited for an appropriate time to try it out. &nbsp;This turned out to be amazing - but also not. &nbsp;The topping and the base flavoring were so great, but my execution of cooking the "dough" was <i>not so good</i>. I have never been a very strong baker so cookies, muffins, rolls, etc are never particularly grand when I'm the cook. Not only do I not have the experience, but I'm completely lacking in any common sense with it - this area is my sister's forte. So here it was: a recipe that required me to cook up a&nbsp;flat bread and nervous little me, undercooked the bread and ended up with a really dough-y mixture. &nbsp;<b>Now this being said</b>: the first little guy was <b><i>SO </i></b>delicious but you just couldn't handle much more bread after that. &nbsp;Take a look at the original recipe and my notes, and learn from my mistakes.&nbsp;I <i>do </i>recommend trying this out because it still was yummers....<br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-OdjRRCYY9Lo/TZCU94V4tdI/AAAAAAAAAsA/UwC_WjakrWs/s1600/P1020144.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-OdjRRCYY9Lo/TZCU94V4tdI/AAAAAAAAAsA/UwC_WjakrWs/s200/P1020144.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Don't you love our ghetto pan?</td></tr></tbody></table><b>Whether correct or not, this is what I used and did for the dough: &nbsp;:)</b><br /><br /><div>2 1/2 cups flour,&nbsp;1 tsp salt,&nbsp;1 cup rice milk,&nbsp;3/4 cup oil + extra for frying</div><div><br /></div><div>I combined the dry ingredients and then poured in the liquid and mixed until smooth. &nbsp;I divided the dough mixture into 6 pieces and flattened them out on a floured surface. &nbsp;I cooked each piece in a warm pan (2 minutes per side).</div><div><b><br /></b></div><div><b>Toppings:</b></div><div>Italian sausage (or <b>veggie-only works</b>!), asparagus, orange pepper,&nbsp;broccoli, spinach, pine nut hummus, shredded rice cheese (Jon got regular, of course!)</div><div><br /></div><div><a href="http://3.bp.blogspot.com/-WZc1i_cEyeE/TZCVBuyS-hI/AAAAAAAAAsE/U4txlEnq7N0/s1600/P1020147.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-WZc1i_cEyeE/TZCVBuyS-hI/AAAAAAAAAsE/U4txlEnq7N0/s320/P1020147.JPG" width="320" /></a>I cooked the sausage in one pan and cooked the veggies together until they were soft enough, but still a bit crispy. &nbsp;</div><div><br /></div><div><b>Building the Meal:</b></div><div>On top of the dough, I spread out the delicious hummus that I found at Sobeys, then a layer or spinach, followed by the sausage and vegetable combination. &nbsp;Sprinkle with cheese. &nbsp;Bake in the oven until the cheese is melted - although that doesn't really happen with rice cheese... :) &nbsp;</div><div><br /></div><div><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. I think that's all. Last night I made one of our Go-To meals from before and remembered entirely why it made it on that list. <b>Scalloped Potatoes</b> are sooo good, especially if you load them with mushrooms and onions and have a meal of it! &nbsp;Here's the&nbsp;for this delight.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>So there it is. An update, a confession or two and a recipe. Happy Monday! Back at it this week with more recipes to try out!</i> &nbsp;<i><b>Anyone have anything to share from their weekend? Guilty pleasures? Cheats? Healthy recipes that worked, or maybe didn't?</b></i></div></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/803476727381426794/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/03/real-weekend-update.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/803476727381426794'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/803476727381426794'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/03/real-weekend-update.html' title='The Real Weekend Update'/><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><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://1.bp.blogspot.com/-wVR3ofA0Hho/TZCMFFuwx4I/AAAAAAAAArs/_SQc0BczMB4/s72-c/hero.jpg" height="72" width="72"/><thr:total>0</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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