tag:blogger.com,1999:blog-58034456338802438282024-03-13T06:26:02.734-05:00confessions of a food whoreI'm a food whore. I love to eat, cook, and experiment with food. These are my confessions.Alisonhttp://www.blogger.com/profile/07474394946406190516noreply@blogger.comBlogger254125tag:blogger.com,1999:blog-5803445633880243828.post-35980255422640426562013-03-04T14:24:00.002-06:002013-03-04T14:24:48.807-06:00Kale & Sweet Potato Tacos <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-G76cHGVV10Y/UTT-oL-p_hI/AAAAAAAADh4/834VZJrW_W0/s1600/IMG_3243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-G76cHGVV10Y/UTT-oL-p_hI/AAAAAAAADh4/834VZJrW_W0/s400/IMG_3243.JPG" width="400" /></a></div>
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<b>Serves: </b>Makes 6 tacos<br />
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<b>Ingredients:</b><br />
1 large sweet potato, peeled and chopped<br />
2 cloves garlic, minced<br />
1/2 red onion, diced<br />
1 red bell pepper, thinly sliced and chopped<br />
1 tsp paprika<br />
1 large bunch kale<br />
1/3 cup feta cheese crumbles<br />
1 tbsp lemon juice<br />
6 10" whole wheat tortilla shells<br />
1 cup black beans, drained and warmed<br />
1 avocado, thinly sliced<br />
2 tbsp fresh parsley, finely chopped<br />
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<b>Directions:</b><br />
1. In a medium sized pot, bring water to a boil. Cook your sweet potato for 7-8 minutes, or until fork-tender.<br />
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2. While sweet potato boils, in a large saute pan heat olive oil over medium heat. Saute garlic and onions. Add sweet potato when it's done boiling. Season with paprika and salt and pepper to taste.<br />
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3. In another large saute pan, over medium heat, add some olive oil and kale. As kale begins to wilt, sprinkle with lemon juice.<br />
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4. Add red peppers to the sweet potato mixture and continue to cook, stirring occasionally, until potatoes are slightly browned.<br />
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5. When kale is completely cooked, remove from heat and stir in the feta cheese.<br />
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6. Heat the tortillas.<br />
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7. Top with kale, sweet potatoes, black beans, avocado, and parsley. Enjoy!<br />
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<a href="http://2.bp.blogspot.com/-AuszZTMeyyw/UTT-ofuSAWI/AAAAAAAADiA/JR3Q8zrRQ7o/s1600/IMG_3244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-AuszZTMeyyw/UTT-ofuSAWI/AAAAAAAADiA/JR3Q8zrRQ7o/s400/IMG_3244.JPG" width="400" /></a></div>
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Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com2tag:blogger.com,1999:blog-5803445633880243828.post-90444943502081219682013-02-27T15:21:00.001-06:002013-02-27T15:21:47.779-06:00Spicy Sweet Potato Pork Burritos<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-SGrFchSIah4/USv3nQzna8I/AAAAAAAADfE/5TC4NaSzs2g/s1600/IMG_3145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-SGrFchSIah4/USv3nQzna8I/AAAAAAAADfE/5TC4NaSzs2g/s400/IMG_3145.JPG" width="400" /></a></div>
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<b>Serves: </b>2<br />
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<b>Ingredients:</b><br />
olive oil<br />
3 cloves garlic, minced<br />
1 tsp sriracha<br />
1 tsp dried thyme<br />
medium sweet potato, peeled and chopped<br />
2 whole wheat tortilla shells<br />
1 cup spinach leaves<br />
1 cup pulled pork<br />
1/2 cup black beans, rinsed and drained<br />
1/3 cup red onion, diced<br />
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<b>Directions:</b><br />
1. Boil a small pot of water and cook sweet potato until fork-tender, approximately 8 minutes.<br />
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2. In a small saute pan over medium heat, heat the olive oil and cook garlic until lightly browned.<br />
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3. Add sriracha, thyme, and sweet potato. Saute until sweet potato is browned.<br />
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4. Heat black beans and reserve.<br />
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5. Warm your tortillas.<br />
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6. Top with spinach and pork. Spoon sweet potatoes on top. Sprinkle black beans and onions on top of potatoes.<br />
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7. Wrap up your burrito and enjoy!<br />
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Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com1tag:blogger.com,1999:blog-5803445633880243828.post-9953088163045736562013-02-15T13:13:00.000-06:002013-02-25T10:35:51.712-06:00Trail Mix Pear Bread<b>Serves: </b>Cut into 28 squares<br />
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<b><span style="font-size: 12pt;">Ingredients<o:p></o:p></span></b></div>
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3 cups flour<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 tsp cinnamon<br />
1/2 tsp fresh ground nutmeg<br />
1 cup sugar<br />
1 cup oil<br />
2 eggs, plus 2 egg yolks<br />
1 tsp vanilla<br />
5 pears, diced</div>
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1 cup trail mix </div>
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<i>Note: the trail mix I used was primarily sunflower seeds and various types of nuts. While trail mixes certainly vary, I think a kind without fruit or chocolate works best to keep this a healthier choice.</i></div>
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<b><span style="font-size: 12pt;">Directions<o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">1. Preheat oven to 325 degrees.</span></div>
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<span style="font-size: 12pt;"><br />2. In medium bowl, combine flour, baking soda, salt, cinnamon, and nutmeg and whisk to combine thoroughly, set aside.</span><br />
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<span style="font-size: 12pt;">3. In bowl of stand mixer, combine oil and sugar and beat to combine thoroughly.</span></div>
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<span style="font-size: 12pt;">4. Add egg and yolk and beat to combine thoroughly.</span></div>
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<span style="font-size: 12pt;">5. Beat in vanilla.</span></div>
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<span style="font-size: 12pt;">6. Turn mixer to low and add flour mixture, a little at a time, beating until just combined.</span></div>
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<span style="font-size: 12pt;"><br /></span>
<span style="font-size: 12pt;">7. Stir in pears and trail mix. Batter will be very thick, but persevere.</span></div>
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<span style="font-size: 12pt;">8. Scrape batter into greased 9 x 13 pan, and spread to an even thickness.</span></div>
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<span style="font-size: 12pt;">9. Cook for approximately 50 minutes.</span></div>
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<span style="font-size: 12pt;">10. Let cool before serving.<b><o:p></o:p></b></span></div>
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<span style="font-size: 12pt;"><b>Nutritional Info: </b>120 calories per square</span></div>
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Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com1tag:blogger.com,1999:blog-5803445633880243828.post-16856061665628211792013-02-10T10:30:00.000-06:002013-02-10T10:30:00.824-06:00Portobello Cabbage Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-o6WPJQNjp5c/UQ3KIMyWNUI/AAAAAAAADCE/mzqtQXNIKks/s1600/IMG_2718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-o6WPJQNjp5c/UQ3KIMyWNUI/AAAAAAAADCE/mzqtQXNIKks/s400/IMG_2718.JPG" width="400" /></a></div>
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The other day, Mr. FW commented that we don't eat that much meat any more. Sure, there's bacon in this recipe, but it's a small amount and certainly not the main ingredient. He was right. We have cut back a lot, and we both admitted that we didn't really miss it all that much. We don't need meat to be the main part of our meals anymore to feel satisfied. This is one of those recipes that does well without a huge slab of meat on it.<br />
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<b>Serves: </b>7<br />
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<b>Ingredients:</b><br />
1 tbsp butter<br />
1 small yellow onion, halved and sliced<br />
2 leeks, thinly sliced (just the white and light green parts)<br />
6 cups shredded cabbage<br />
1 1/2 cups cherry tomatoes, quartered (approx. 10 tomatoes)<br />
6 slices turkey bacon, cooked and chopped<br />
2 large portobello caps, halved and sliced<br />
salt and pepper to taste<br />
1 box of your favorite pasta, cooked and drained<br />
1/3 cup grated Parmesan<br />
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<b>Directions:</b><br />
1. In a large skillet over medium high heat, melt the butter and caramelized the onions and leeks. This may take up to 30-40 minutes.<br />
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2. Add in cabbage and 1/2 cup of water. Cover and continue to cook until cabbage is softened, approx 7-8 minutes.<br />
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3. Add in tomatoes, bacon, and mushrooms. Season with salt and pepper and re-cover and let simmer for 5-7 minutes, stirring occasionally.<br />
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4. Spoon cabbage mixture over pasta and sprinkle with Parmesan before serving.<br />
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<a href="http://3.bp.blogspot.com/-27wYLXiSGNY/UQ3KIeRoyUI/AAAAAAAADCI/Cops6HxSoC4/s1600/IMG_2720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-27wYLXiSGNY/UQ3KIeRoyUI/AAAAAAAADCI/Cops6HxSoC4/s400/IMG_2720.JPG" width="400" /></a></div>
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<b>Nutritional Info: </b>289 calories per serving<br />
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Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com1tag:blogger.com,1999:blog-5803445633880243828.post-19885641922621617402013-02-08T05:11:00.000-06:002013-02-08T05:11:00.469-06:00Garlic Red Bean Dip<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-w-YaaEZXtH8/UQPzr9Ly7II/AAAAAAAACwE/TU17SlWu_3M/s1600/IMG_2385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-w-YaaEZXtH8/UQPzr9Ly7II/AAAAAAAACwE/TU17SlWu_3M/s400/IMG_2385.JPG" width="400" /></a></div>
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<b>Serves: 8+</b><br />
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<b>Ingredients:</b><br />
2 cloves garlic<br />
2 tbsp cilantro<br />
1 1/2 cups red beans<br />
1/2 tsp paprika<br />
2 tbsp lemon juice<br />
1/4 cup olive oil<br />
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<b>Directions:</b><br />
1. Toss all items in a food processor and blend until smooth.<br />
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2. Top dip with additional sprinkle of paprika and cilantro if you'd like.<br />
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3. Serve with chopped veggies or toasted pita points.<br />
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<b>Nutritional Info: </b>125 calories per 1/4 cup serving<br />
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Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com1tag:blogger.com,1999:blog-5803445633880243828.post-3985508261608486662013-02-06T08:00:00.000-06:002013-02-06T08:00:15.171-06:00Raisin Pear Coffee Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-GD9OTYkSv3o/UP2oSnGG1cI/AAAAAAAACtc/rm2vZ11xWRk/s1600/IMG_2325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-GD9OTYkSv3o/UP2oSnGG1cI/AAAAAAAACtc/rm2vZ11xWRk/s400/IMG_2325.JPG" width="267" /></a></div>
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I have some reservations about posting this recipe, but I'm going to do it anyway. I was experimenting a bit and the outcome was not what I expected. But it was delicious anyway. I was hoping for more of a bread product, like my <a href="http://foodwhoreconfessions.blogspot.com/2013/01/apple-pecan-bread.html" target="_blank">apple pecan bread</a>. It ended up being a lot more moist and didn't really hold it's shape when sliced. It was also much sweeter than I anticipated. For that reason, I liken it to a coffee cake, as I think it would be really good with a strong cup of black coffee on a cold Sunday morning.<br />
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<b>Serves: 8</b><br />
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<b>Ingredients: </b><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1 1/2 cup oat flour (if you don't have oat flour, use a food processor to grind down rolled oats)</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1/2 tsp baking soda</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1/2 tsp salt</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1/2 tsp cinnamon</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1 smidgen fresh ground nutmeg</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1 cup sugar</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1/2 cup oil</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1 egg, plus 1 egg yolk</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1/2 tsp vanilla</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;" /><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 21px;">3 medium pears, diced</span></span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 21px;">3/4 cup raisins</span></span><br />
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<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 21px;"><b><span style="font-size: 15px;">Directions:<br /></span></b></span></span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12pt; line-height: 21px;">1. Preheat oven to 325 degrees and prepare a loaf pan.</span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12pt; line-height: 21px;"><br /></span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12pt; line-height: 21px;"><br />2. In medium bowl, combine flour, baking soda, salt, cinnamon, and nutmeg and whisk to combine thoroughly, set aside.</span><br />
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<span style="font-size: 12pt;"><br /></span><span style="font-size: 12pt;">3. In bowl of stand mixer, combine oil and sugar and beat to combine thoroughly.</span></div>
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<span style="font-size: 12pt;"><br />4. Add egg and yolk and beat to combine thoroughly.</span></div>
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<span style="font-size: 12pt;"><br />5. Beat in vanilla.</span></div>
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<span style="font-size: 12pt;"><br />6. Turn mixer to low and add flour mixture, a little at a time, beating until just combined.</span></div>
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<span style="font-size: 12pt;"><br />7. Stir in pears and raisins.</span></div>
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<span style="font-size: 12pt;"><br />8. Scrape batter into prepared loaf pan and spread evenly.</span></div>
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<span style="font-size: 12pt;"><br />9. Place loaf pan onto a baking sheet and into oven and bake until toothpick inserted into center comes out clean, about 80-90 </span><span style="font-size: 12pt;">minutes.</span></div>
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<span style="font-size: 12pt;"><br />10. Let cool before serving.</span></div>
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<a href="http://1.bp.blogspot.com/-tK0NQWU8yh8/UP2oTh9hrLI/AAAAAAAACtk/JjFAhEXnc7w/s1600/IMG_2327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-tK0NQWU8yh8/UP2oTh9hrLI/AAAAAAAACtk/JjFAhEXnc7w/s400/IMG_2327.JPG" width="400" /></a></div>
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<b>Nutritional Info: </b>400 calories per slice<br />
<br />
Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com1tag:blogger.com,1999:blog-5803445633880243828.post-46350095656852431232013-02-03T09:00:00.000-06:002013-02-06T14:00:21.793-06:00Meatless Monday: Vegetarian Sloppy Joes<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XkXeYWVx1Gg/UP2oDUTAvWI/AAAAAAAACtU/cbmjnIwKzYs/s1600/IMG_2313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-XkXeYWVx1Gg/UP2oDUTAvWI/AAAAAAAACtU/cbmjnIwKzYs/s400/IMG_2313.JPG" width="400" /></a></div>
<b><br /></b>
<b>Serves: </b>4<br />
<br />
<b>Ingredients:</b><br />
2 cloves garlic, minced<br />
1 yellow onion, diced<br />
1 green bell pepper, diced<br />
2 portobello mushroom caps, diced<br />
10-12 crimini mushrooms, diced<br />
1/2 cup walnuts, crushed<br />
3/4 cup barbecue sauce<br />
1 tsp sriracha sauce<br />
2 avocados, sliced<br />
4 onion rolls<br />
<br />
<b>Directions:</b><br />
1. In a large saute pan, heat a bit of olive oil and saute your garlic, onions and peppers for 3-4 minutes over medium high heat.<br />
<b><br /></b>
2. Add the mushrooms and walnuts and continue to saute for 4-5 minutes or until mushrooms are soft.<br />
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3. Add the barbecue sauce and sriracha. Reduce the heat to medium-low and simmer for 5 minutes.<br />
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4. Toast your buns lightly. Spoon sloppy joe filling on to the bottom buns. Top with avocado and serve.<br />
<b><br /></b>
<b>Nutritional Info: </b>each sandwich has 591 calories<br />
<br />
Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-69323973301956264762013-02-01T08:30:00.000-06:002013-02-01T08:30:00.112-06:00Vanilla Roasted Pear Frozen Yogurt<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-nrS_Zrp847U/UP2n2yYkOmI/AAAAAAAACtA/jfX3rjTmxl4/s1600/IMG_2331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="http://3.bp.blogspot.com/-nrS_Zrp847U/UP2n2yYkOmI/AAAAAAAACtA/jfX3rjTmxl4/s400/IMG_2331.JPG" width="400" /></a></div>
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<b><br /></b>
Two weeks in a row, I got pears in my CSA delivery. I had pears out the wazoo. Something had to be done. So I trusted Google once again. And once again, Google steered me in a pretty tasty direction.<br />
<br />
<b>Serves: </b>10<br />
<br />
<b>Ingredients:</b><br />
9 medium pears, peeled, halved, and cored<br />
1/3 cup brown sugar, packed<br />
1 cup water<br />
2 tsp vanilla<br />
4 cups plain yogurt<br />
<br />
<b>Directions:</b><br />
1. Pre-heat oven to 400*.<br />
<br />
2. Place pear halves in a 9 x 13 pan. Sprinkle with brown sugar and vanilla. Add water.<br />
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3. Roast for 45 minutes.<br />
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4. Remove from oven. Let cool completely and then transfer entire pan to the fridge to chill for 1 hour.<br />
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5. Set aside 6 of the pear halves for topping your frozen yogurt.<br />
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6. Place the rest of the halves along with the juice in a blender or food processor and blend until you have a smooth puree.<br />
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7. Mix puree, yogurt and honey and place in your ice cream maker. Follow the directions for the ice cream maker.<br />
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8. When frozen yogurt is done, transfer to a freezer-safe container and chill for 1-2 hours, stirring occasionally, before serving. If you're not planning to eat it right away, be sure to set it out for about 30 minutes before serving to soften.<br />
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*<i>Note: I really think this frozen yogurt is best when served immediately after the 1-2 hours in the freezer. It's much creamier then. Once it's been frozen overnight, it still tastes good, but it has a frostier texture that is not as amazing in my opinion. </i><br />
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9. To serve, sprinkle lightly with cinnamon and top with diced reserved pears.<br />
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<b>Nutritional Info: </b>167 calories per 1 cup serving<br />
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Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-57827491886966693212013-01-30T13:49:00.000-06:002013-01-30T13:49:00.165-06:00Rosemary Roasted Winter Root Vegetables<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-zmENHKbLz28/UPr4xFJ3qLI/AAAAAAAACo8/bXuUbUAwAmw/s1600/IMG_2234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-zmENHKbLz28/UPr4xFJ3qLI/AAAAAAAACo8/bXuUbUAwAmw/s400/IMG_2234.JPG" width="400" /></a></div>
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<b>Serves: </b>6<br />
<br />
<b>Ingredients:</b><br />
3 medium carrots, peeled and diced<br />
1 medium potato, diced<br />
2 small sweet potatoes, peeled and diced<br />
1 turnip, peeled and diced<br />
2 parsnips, peeled and diced<br />
4 slices turkey bacon<br />
olive oil<br />
2 sprigs fresh rosemary, finely chopped<br />
<br />
<b>Directions:</b><br />
1. Pre-heat oven to 350*<br />
<br />
2. Combine all of your veggies in a large bowl.<br />
<br />
3. Cut your bacon strips in half lengthwise, then chop into small bits. Add bacon to veggies.<br />
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4. Drizzle with olive oil. Add in rosemary and season with salt and pepper to taste. Stir well to coat all veggies.<br />
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5. Spread veggies on a baking tray in a single layer. Cook for 1 hour.<br />
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<i>Note: This makes a great side for a variety of meals, but I served it with a smoked Gouda and spinach omelet as an alternative to typical hashbrowns.</i><br />
<i><br /></i>
<b>Nutritional Info: </b>150 calories per 1 cup serving<br />
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Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-52320196440502009362013-01-28T13:12:00.000-06:002013-01-28T13:12:00.652-06:00Meatless Monday: Butternut Squash Soup (Vegan Optional)<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-USDrX1xjWsc/UPjBFAZ_tUI/AAAAAAAAClw/6ZgyhsYK7do/s1600/IMG_2231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-USDrX1xjWsc/UPjBFAZ_tUI/AAAAAAAAClw/6ZgyhsYK7do/s400/IMG_2231.JPG" width="400" /></a></div>
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<b>Serves: </b>5<br />
<b><br /></b>
<b>Ingredients:</b><br />
1 medium butternut squash, peeled and chopped (save the seeds)<br />
1 yellow onion, chopped<br />
2 tbsp dried rosemary<br />
1/2 tsp chipotle powder<br />
4 cups water<br />
1/4 cup almond milk<br />
2 tbsp butter (optional--leave this out if you want to make the soup vegan)<br />
2 tsp brown sugar<br />
salt and pepper to taste<br />
olive oil<br />
<br />
<b>Directions:</b><br />
1. Toss the butternut squash and onion in a bit of olive oil. Sprinkle with rosemary and half of the chipotle powder. Spread out on a pan and roast for one hour at 350*.<br />
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2. Transfer roasted squash to a large stock pot over medium heat. Add the water.<br />
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3. Blend the soup using an immersion blender, or transfer to a stand-up blender a little at a time. (I did this in 2 cup increments.)<br />
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4. Stir in milk and butter. Reduce heat to a simmer and let sit.<br />
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5. Rinse the reserved seeds and pat dry. Toss with a bit of olive oil and spread on a roasting pan in one layer. Sprinkle with brown sugar and remaining chipotle powder. Roast at 350* for 10-12 minutes.<br />
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6. Spoon your soup into a bowl. Top with seeds and serve immediately.<br />
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<b>Nutritional Info: </b>157 calories per serving<br />
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Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-68496487981880122712013-01-26T13:29:00.000-06:002013-01-26T13:29:00.013-06:00Mushroom, Spinach and Gouda Stuffed Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-JAdHEdknt2o/UPjBMN68RAI/AAAAAAAACmM/lSXKZ8jaJOE/s1600/IMG_2196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-JAdHEdknt2o/UPjBMN68RAI/AAAAAAAACmM/lSXKZ8jaJOE/s400/IMG_2196.JPG" width="400" /></a></div>
<b>Serves: </b>2<br />
<br />
<b>Ingredients:</b><br />
2 chicken breasts (approx. 1/2 lb each)<br />
olive oil<br />
2 cloves garlic, minced<br />
10 crimini mushrooms, sliced<br />
1 cup fresh spinach (remove any large stems)<br />
4 thin slices of smoked Gouda<br />
<br />
<b>Directions:</b><br />
1. Slice your chicken breast in half, at a downward angle about 1" from each end to create a pocket.<br />
<br />
<i>Note: If you're not seasoned at slicing a chicken breast to be stuffed (and I'm not--my husband did it for me since he was a butcher for a while), then I recommend watching this youtube video which offers a nice explanation of how to do it. (This is not my video. I don't know the person who made it, but I think it shows how to cut well.) There are a few different ways to cut the breast, and as you can tell from my picture, we did it a little differently, but it's the same outcome!</i><br />
<i><br /></i>
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/zEtgIXLIt9A" width="560"></iframe><br />
<br />
2. Stuff the cheese in the breast first, laying it as flat and evenly spread as possible. Set chicken aside.<br />
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3. In a small saute pan, heat your olive oil and saute your garlic and mushrooms for approximately 3 minutes. You want your mushrooms to be cooked, but not overly cooked and mushy.<br />
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4. Set mushrooms aside. In the same pan, saute your spinach.<br />
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5. Spoon your spinach evenly into each chicken breast. Then add mushrooms.<br />
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6. Season with salt and pepper. Bake for 45 minutes at 350* or until chicken reaches 165*.<br />
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<b>Nutritional Info: </b>564 calories per chicken breast<br />
<br />
Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-48686317489882782522013-01-24T21:33:00.000-06:002013-01-24T21:33:00.797-06:00Sausage, Kale and White Bean Stew<div>
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<br />
This stew is super easy and is made mostly from items that you probably already have on hand in your pantry and produce drawer. I love it for weeknights because you can put it together in about a half hour, and it makes enough servings for leftovers. And the leftovers are worth it . . . the stew thickens overnight in the fridge and I think is even better the next day. </div>
<div>
<br /></div>
<b>Serves: </b>5<br />
<div>
<b><br /></b></div>
<div>
<b>Ingredients:</b></div>
<div>
1 cup onion, chopped</div>
<div>
2 cloves garlic, minced</div>
<div>
7 oz turkey sausage (I prefer Butterball Recipe Starters), sliced</div>
<div>
2 Yukon gold potatoes, chopped</div>
<div>
3 carrots, chopped</div>
<div>
1 15 oz can crushed tomatoes</div>
<div>
1 15 oz can cannelini beans</div>
<div>
3-4 basil leaves, chopped</div>
<div>
2-3 cups kale leaves, torn into bite-sized pieces</div>
<div>
<br /></div>
<div>
<b>Directions:</b></div>
<div>
1. In a large stock pot, heat a bit of olive oil over medium heat. Add in onion and garlic and saute for 4-5 minutes or until onion is translucent.</div>
<div>
<br /></div>
<div>
2. Toss in sausage and continue to saute until lightly browned, approximately 7 minutes.</div>
<div>
<br /></div>
<div>
3. Add in your potatoes and saute for 4-5 minutes, stirring occasionally. Add carrots and continue to cook for another 4-5 minutes.</div>
<div>
<br /></div>
<div>
4. Add in tomatoes and beans, then add enough water to cover ingredients. Turn heat up to high and bring to a boil. Boil for 2-3 minutes, then reduce heat to medium-low and simmer. </div>
<div>
<br /></div>
<div>
5. Add in kale and basil. Season with salt and pepper. Cook until kale is wilted. Soup can be served immediately if you're starving. But if you have time (and patience) to wait, allow it to simmer for 15-20 minutes to allow the stew to thicken.<br />
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<b>Nutritional Info: </b>270 calories per 2 1/2 cup serving<br />
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Bon Appetit!<br />
The Food Whore</div>
Alison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-42827846092349826872013-01-22T14:10:00.000-06:002013-01-22T14:10:00.237-06:00How to Poach an EggI wish I could tell you that I spent an entire day in the kitchen slaving over a nearly-boiling pot of water perfecting the art of poaching an egg . . . eh, who am I kidding, no I don't. Instead, I Googled and found a <a href="http://smittenkitchen.com/blog/2008/08/how-to-poach-an-egg-smitten-kitchen-style/" target="_blank">great tutorial on egg-poaching from Smitten Kitchen</a>. She's done the hard work for me. So learn from her and then go check out her blog too. It's wonderful!<br />
<br />
Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-57855785900736061422013-01-20T13:57:00.000-06:002013-01-20T13:57:00.718-06:00Bagel Benny<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-VOkopUh55YQ/UPMNELSLmvI/AAAAAAAACfY/_7Utb6QtteE/s1600/IMG_2192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://1.bp.blogspot.com/-VOkopUh55YQ/UPMNELSLmvI/AAAAAAAACfY/_7Utb6QtteE/s400/IMG_2192.JPG" width="400" /></a></div>
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I love making breakfast on the weekends. All week I eat oatmeal, which is delicious. But after five days straight of oatmeal variations, it's nice to have the time to get a little more creative with our weekend brunches. (Having Mr. FW home to distract the baby FW helps too!)<br />
<br />
Now that I've learned <a href="http://smittenkitchen.com/blog/2008/08/how-to-poach-an-egg-smitten-kitchen-style/" target="_blank">how to poach an egg</a>, I feel like that's opened up a whole new world of brunch possibilities. I used to work at a neighborhood restaurant with amazing brunch food. They called their benedicts "bennies," hence the name Bagel Benny.<br />
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<b>Serves: </b>2<br />
<br />
<b>Ingredients:</b><br />
2 everything bagels<br />
4 slices gouda cheese<br />
1 handful fresh spinach leaves<br />
4 strips turkey bacon<br />
4 eggs<br />
salt and pepper to taste<br />
<b><br /></b>
<b>Directions:</b><br />
1. Prepare your bacon strips and set aside.<br />
<br />
2. Follow <a href="http://smittenkitchen.com/blog/2008/08/how-to-poach-an-egg-smitten-kitchen-style/" target="_blank">these directions</a> to poach your eggs.<br />
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3. While your first egg is cooking, lightly toast your bagels. Remove from toaster and set aside.<br />
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4. When last egg is cooking, top each bagel half with cheese and return to toaster oven to melt.<br />
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5. Gently place your first three eggs back in the water to warm when last egg has about one minute remaining cook time. Turn off heat.<br />
<br />
6. Remove bagels from toaster oven. Top with spinach and bacon. Gently slide an egg on to each half and season with salt and pepper. Enjoy!<br />
<br />
<i>Note: I originally intended for this to be eaten with a knife and fork. While it was a little messy, it wasn't too hard to eat with my hands as an open-face bagel. </i><br />
<b><br /></b>
<b>Nutritional Info: </b>615 calories per serving<br />
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Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-38824762843613621552013-01-18T13:43:00.000-06:002013-01-18T13:43:00.171-06:00Fish Tacos with Spicy Greens and Tomato Mushroom Reduction<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-M-jzGxvKX3U/UPMMuuJFs7I/AAAAAAAACfM/Oi-hcFUfFX0/s1600/IMG_2179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-M-jzGxvKX3U/UPMMuuJFs7I/AAAAAAAACfM/Oi-hcFUfFX0/s400/IMG_2179.JPG" width="400" /></a></div>
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I've made <a href="http://foodwhoreconfessions.blogspot.com/2009/09/fish-tacos.html" target="_blank">fish tacos</a> before, but this was a new twist with a fresh crunch from the spicy greens and a touch of tang from the tomato mushroom reduction. The new combination of flavors made this a completely different dish.<br />
<br />
<b>Serves: </b>2<br />
<br />
<b>Ingredients:</b><br />
2 cloves garlic, minced<br />
4-5 crimini mushrooms, sliced<br />
1 cup tomato, chopped<br />
1 tbsp fresh cilantro, chopped finely<br />
2 limes<br />
salt and pepper to taste<br />
1/4 tsp chipotle powder<br />
2 8 oz tilapia fillets<br />
1 1/2 cups spicy greens<br />
4 small soft taco tortillas<br />
<b><br /></b>
<b>Directions:</b><br />
1. Pre-heat oven to 400*.<br />
<br />
2. Place tilapia on a foil-lined pan. Squeeze juice of one lime onto tilapia fillets. Season with salt and pepper and chipotle powder. Cook for 7 minutes on each side. Between flipping, season the 2nd side.<br />
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3. In a small saute pan, heat a bit of olive oil and saute garlic and mushrooms for 3-4 minutes over medium heat. Add in tomatoes and cilantro. Cook for 10-12 minutes, stirring occasionally. Most of the juice from the liquid should be cooked off and you'll have an almost paste-like texture to the tomatoes.<br />
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4. In a small bowl, squeeze juice from 1/2 lime onto the greens and mix to coat.<br />
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5. Heat your tortillas.<br />
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6. Place 1/4 of the greens on each tortilla. Split fish fillets in half and put 1/2 on each tortilla. Then top with tomato mix. Serve with a lime wedge.<br />
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<b>Nutritional Info: </b>475 per two tacos<br />
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<a href="http://1.bp.blogspot.com/-QTP97wupScA/UPMMurWoxJI/AAAAAAAACfI/KrEUsuaT2Zs/s1600/IMG_2182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="http://1.bp.blogspot.com/-QTP97wupScA/UPMMurWoxJI/AAAAAAAACfI/KrEUsuaT2Zs/s400/IMG_2182.JPG" width="400" /></a></div>
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Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-75951917342303339022013-01-16T11:54:00.000-06:002013-01-16T11:54:00.588-06:00Daikon Fettuccine <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-OGr1athWi3E/UOtEvpN4KfI/AAAAAAAACc8/Icb5q5M1D88/s1600/Daikon+Fettucini.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="http://4.bp.blogspot.com/-OGr1athWi3E/UOtEvpN4KfI/AAAAAAAACc8/Icb5q5M1D88/s400/Daikon+Fettucini.JPG" width="400" /></a></div>
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When I first saw <a href="http://www.marthastewart.com/338468/daikon-fettucine-with-tomato-basil-sauce" target="_blank">this recipe</a>, I was a bit skeptical. I had been Googling what to do with the daikon I got in my CSA box this week. But it is from Martha, so I figured she knows what she's doing . . . what the heck! Well, I was right. Martha knows her stuff. This recipe was delicious. Of course, I couldn't just leave well enough alone and follow her recipe to a t. I made a few changes that turned out quite tasty.<br />
<br />
Daikon, for those not in the know (and don't feel bad, I had no idea what that "white carrot" was either when I first saw it) is a <a href="http://en.wikipedia.org/wiki/Daikon" target="_blank">Japanese radish</a>. This is a great recipe for daikon, but Google away . . . there are lots others out there.<br />
<br />
<b>Serves: 3-4</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
1 daikon (approx 12-14" long)<br />
1 15oz can of plum (or "peeled") tomatoes<br />
olive oil<br />
1 small yellow onion, chopped<br />
2-3 cloves of garlic, minced<br />
1 piece your favorite Italian sausage, chopped (simply omit the sausage if you'd like to make this vegetarian)<br />
3-4 leaves fresh basil, julienned<br />
salt and pepper to taste<br />
fresh grated Parmesan<br />
<br />
<b>Directions:</b><br />
1. Using a vegetable peeler, remove a thin outer layer of the daikon. Then using the peeler, continue to peel long thin "noodles" until you've used up the daikon (or can't peel off any more without risking a finger).<br />
<br />
2. Put noodles in a bowl of salty water and let soak for 15-20 minutes.<br />
<br />
3. Heat olive oil in a large skillet over medium-high heat. Saute garlic and onion.<br />
<br />
4. Drain tomatoes and reserve liquid. Crush tomatoes in your hand, breaking up into smaller pieces. Toss tomatoes into the skillet to cook with 1/2 the liquid. Add in the basil.<br />
<br />
5. Bring to a boil, then lower heat to medium and cook for 15-20 minutes to thicken the sauce.<br />
<br />
6. In a small pan, saute the sausage until lightly browned. Toss in with the tomato mixture.<br />
<br />
7. Add noodles to tomato sauce. If desired, add the remaining tomato liquid. Cook until heated, about 3-5 minutes.<br />
<br />
8. Spoon onto a plate. Top with additional basil and Parmesan. Enjoy!<br />
<br />
<i>Note: this would make a great gluten-free Italian dish!</i><br />
<b><br /></b>
Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-60043681780898345692013-01-14T20:35:00.000-06:002013-01-14T20:35:00.268-06:00Meatless Monday: Caramelized Cabbage and Walnut Penne<b>Serves: </b>4<br />
<b><br /></b>
<b>Ingredients:</b><br />
olive oil<br />
1 cup onions, diced<br />
1 small head of cabbage, shredded<br />
1/3 cup chopped walnuts<br />
2 cups (uncooked) penne pasta<br />
1/2 stick butter<br />
1 tbsp dried thyme<br />
1/2 cup Parmesan cheese, grated<br />
<b><br /></b>
<b>Directions:</b><br />
1. In a large saute pan, heat the olive oil and saute onions until translucent.<br />
<br />
2. Add the cabbage and saute on high for 2-3 minutes. Toss in walnuts. Lower heat to medium and continue to cook for 15 minutes, stirring frequently.<br />
<br />
3. Boil a pot of water. Cook pasta. Drain and keep warm.<br />
<br />
4. In a small saute pan, melt the butter and stir in the Parmesan and thyme.<br />
<br />
5. Add pasta to cabbage mixture when it's done cooking. Mix in butter sauce and stir to coat.<br />
<br />
6. Top with freshly grated Parmesan and serve immediately.<br />
<b><br /></b>
<b>Nutritional Info: </b>445 calories per serving<br />
<b><br /></b>
Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-75496308109817873002013-01-12T13:19:00.000-06:002013-01-12T13:19:10.588-06:00Cous Cous Paella<b>Serves: </b>5<br />
<br />
<b>Ingredients:</b><br />
2 cloves garlic, minced<br />
1 small onion, diced<br />
2 sausages, chopped<br />
1 green bell pepper, diced<br />
3 carrots, peeled and chopped<br />
3/4 cup black beans, drained and rinsed<br />
3 sun-dried tomatoes, chopped<br />
3/4 cup frozen peas<br />
1 cup uncooked cous cous<br />
1 pinch saffron<br />
salt and pepper to taste<br />
hot sauce (optional)<br />
<b><br /></b>
<b>Directions:</b><br />
1. In a large skillet, saute garlic and onion until soft and slightly translucent over medium heat with just a touch of olive oil.<br />
<br />
2. Add in sausage, carrots, and bell pepper. (I use pre-cooked sausage that just needs to be heated.) Cook until sausage is lightly browned and peppers are soft.<br />
<br />
3. Add in black beans, tomatoes, and peas. Cook until warmed through.<br />
<br />
4. Add 1 1/2 cups of warm water. Bring to a boil and stir in cous cous and saffron. You may need to add a little more water if cous cous is too dry. Stir for 3-4 minutes while cous cous cooks up.<br />
<br />
5. Season with salt and pepper. Add some hot sauce if you like a little spice. Enjoy.<br />
<b><br /></b>
<b>Nutritional Info: </b>each serving has 290 calories<br />
<br />
Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-12777233554622229172013-01-09T09:53:00.000-06:002013-01-09T09:53:00.665-06:00"Watermelon" Radish Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8JtqmaLcV3w/UOs9_uwXo3I/AAAAAAAACak/8c5-kmt8u8g/s1600/Watermelon+Radish+Salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-8JtqmaLcV3w/UOs9_uwXo3I/AAAAAAAACak/8c5-kmt8u8g/s400/Watermelon+Radish+Salad.JPG" width="400" /></a></div>
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One look a this beautiful salad and you'll know why it's called the Watermelon Radish Salad. These radishes are simply stunning. I'm always amazed when I see such brilliant colors occurring naturally in food. Makes me wonder why we need all those "red dye #6's."<br />
<br />
This is a delicious little salad. Quite simple and visually appealing for so little effort. I had leftover dressing and radish, so I made a little snack out of it the next day, just dipping the veggies straight into my little cup of dressing. Yum!<br />
<br />
<b>Serves: 4</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
1 beauty heart radish<br />
2 tbsp tahini<br />
1 tsp ground mustard<br />
3 tsp rice vinegar<br />
pinch of sugar<br />
black sesame seeds<br />
4 cups green leaf lettuce, chopped<br />
<br />
<b>Directions:</b><br />
1. Using a vegetable peeler, peel off a very thin outer layer of the radish. Slice in half down the middle.<br />
<br />
2. Use a mandoline (if you have one) to slice very thin pieces of the radish. A knife will work, but a mandoline makes it oh so much easier.<br />
<br />
3. Mix the tahini, mustard, vinegar and sugar in a small container with a lid. Shake vigorously to mix.<br />
<br />
4. Arrange the radishes on a bed of lettuce. Drizzle with dressing and sprinkle with sesame seeds. Enjoy!<br />
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Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-73964498531559807952013-01-07T12:51:00.000-06:002013-01-07T12:51:00.338-06:00Meatless Monday: Winter Squash QuinoaI was looking for a good way to use up some random veggies I had leftover from last week's CSA. I found a few inspiring ideas online and melded them together to come up with this one. I served it as an entree--I think it's filling enough, it could also be served in smaller portions as a side item.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-nQMlXHgx7bI/UOTz8wXsyLI/AAAAAAAACTc/bKA7gvogEGI/s1600/IMAG0383.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="http://2.bp.blogspot.com/-nQMlXHgx7bI/UOTz8wXsyLI/AAAAAAAACTc/bKA7gvogEGI/s400/IMAG0383.jpg" width="400" /></a></div>
<br />
<b>Serves: </b>4+ (more can be served if this is used as a side, but it serves 4 as an entree)<br />
<br />
<b>Ingredients:</b><br />
4 cups quinoa, prepared<br />
1/2 cup green bell pepper, diced<br />
1/3 cup black beans, drained and rinsed<br />
1 large yellow onion, diced<br />
3 cloves of garlic, minced<br />
1 acorn squash<br />
3 small-medium Japanese sweet potatoes, cubed<br />
1 tsp dried thyme<br />
1/4 tsp nutmeg<br />
olive oil for sauteing<br />
salt and pepper to taste<br />
<br />
<i>Notes: I used Japanese sweet potato, which has a similar texture and flavor to yucca. If you can't find the Japanese variety, regular sweet potato will do.</i><br />
<b><br /></b>
<b>Directions:</b><br />
1. Prepare the quinoa and set aside, keeping warm.<br />
<br />
2. Pre-heat oven to 375. Cut the acorn squash in half lengthwise. Drizzle with olive oil and season with half of the thyme and salt and pepper. Roast for 45 minutes, cut-side up.<br />
<br />
3. While squash is roasting, in a large saute pan, heat olive oil and saute 1/2 of the garlic and 1/2 of the onion for 3-4 minutes over medium heat. Add in the sweet potato and saute for approximately 15 minutes or until potato is tender. Season with the remaining thyme, nutmeg, and salt and pepper to taste.<br />
<br />
4. In a small saute pan, heat olive oil and saute remaining garlic, onion and peppers until soft. Stir in black beans and heat until warm. Stir bean and pepper mixture into the quinoa.<br />
<br />
5. When squash is done roasting, remove from oven. Scrape off seeds and stringy middle goop. Carve the "flesh" out of the rind and chop into bite-size pieces. Toss those into the pan with the sweet potato and saute for a few minutes more.<br />
<br />
6. Spoon quinoa onto plate. Spoon sweet potato mixture on top and serve.<br />
<b><br /></b>
<b>Nutritional Info: </b>approx. 400 calories in a serving<br />
<br />
Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-31304152859723681922013-01-04T14:44:00.000-06:002013-02-06T13:59:50.538-06:00Apple Pecan BreadI'm not sure how I haven't posted this recipe before. It's a long-time favorite of mine. I've had it so long, I don't remember where I got it from, but trust me, it's wonderful. I eat this bread for breakfast, snack, dessert . . . anytime!<br />
<br />
<br />
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</v:shape><![endif]--><!--[if !vml]--><!--[endif]--><b><span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal">
1 1/2 cup flour<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1/2 tsp cinnamon<br />
1 smidgen fresh ground nutmeg<br />
1 cup sugar<br />
1/2 cup oil<br />
1 egg, plus 1 egg yolk<br />
1/2 tsp vanilla<br />
1 1/2 cup apples (about 2 medium), diced<br />
1/2 cup pecans, coarsely chopped<b><span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
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<b><span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Directions<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt;">1. Preheat oven to 325
degrees and prepare a loaf pan (or 4 mini loaf pans).</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt;"><br />
2. In medium bowl, combine flour, baking soda, salt, cinnamon, and nutmeg and
whisk to combine thoroughly, set aside.<br /><br />
</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt;">3. In bowl of stand mixer, combine oil and sugar and beat to combine
thoroughly.<br /><br />
</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt;">4. Add egg and yolk and beat to combine thoroughly.<br /><br />
</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt;">5. Beat in vanilla.<br /><br />
</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt;">6. Turn mixer to low and add flour mixture, a little at a time, beating until
just combined.<br /><br />
</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt;">7. Stir in apples and pecans.<br /><br />
</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt;">8. Scrape batter into prepared loaf pan (batter will be quite thick) and spread
evenly.<br /><br />
</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt;">9. Place loaf pan into oven and bake until toothpick inserted into center comes
out clean, about 80-90 </span><span style="font-size: 12pt;">minutes (45 minutes for mini loaves).</span></div>
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<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt;">10. Let cool before serving.<b><o:p></o:p></b></span></div>
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<span style="font-size: 12.0pt;"><br /></span></div>
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Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-34335214299088075332013-01-01T16:33:00.001-06:002013-01-01T16:33:51.345-06:00Carrot Cranberry SaladA tasty, sweeter salad that's great for winter months when most produce is not at its peak.<br />
<b><br /></b>
<b>Serves: </b>2<br />
<b><br /></b>
<b>Ingredients:</b><br />
3 cups chopped green leaf lettuce<br />
3 medium carrots, julienned<br />
1/3 cup craisins<br />
1/2 cup red onion, sliced very thin<br />
2 tbsp feta cheese crumbles<br />
2 tbsp olive oil<br />
1 tbsp red wine vinegar<br />
1 tsp orange juice<br />
salt and pepper to taste<br />
<br />
<b>Directions:</b><br />
1. In a small container with a lid, combine olive oil, vinegar, oj, and salt and pepper. Shake vigorously to mix.<br />
<br />
2. Mix carrots, feta, craisins and onions in a medium sized bowl.<br />
<br />
3. Toss carrot mix in the dressing.<br />
<br />
4. Spoon carrot mixture onto a bed of leaf lettuce on a plate and serve immediately.<br />
<br />
<b>Nutritional info: </b>225 calories per serving<br />
<br />
Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-57633550543173513522012-12-31T11:44:00.002-06:002012-12-31T11:44:17.584-06:00A New Favorite Thing<div class="separator" style="clear: both; text-align: center;">
<a href="http://ecx.images-amazon.com/images/I/41127TTCVTL._SX450_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="http://ecx.images-amazon.com/images/I/41127TTCVTL._SX450_.jpg" width="400" /></a></div>
<br />
Last Christmas, Mr. Foodwhore surprised me with a <a href="http://www.amazon.com/OXO-Good-Grips-Mandoline-Slicer/dp/B0000DAQ8B/ref=sr_1_2?ie=UTF8&qid=1356975356&sr=8-2&keywords=oxo+mandoline" target="_blank">mandoline</a>. I know most women would not be pleased with a kitchen appliance as a gift, but I am not most women. I assured Mr. FW that any kitchen items will be much appreciated and loved. And the mandoline is no exception.<br />
<br />
It is wonderful for slicing, especially when uniform thickness is important. I use it to slice onions, squash, potatoes, cucumber, apple, pears, and so much more. It's great for slicing thin veggies for a pizza. And it limits the odds that I'll cut myself while doing prep-work.<br />
<br />
I think this is a great tool for the lazy cook. I know most lazy cooks don't want to add anything else to their kitchen, but this really makes preparing foods so much easier.<br />
<br />
My only complaint is that I can't get a good julienne cut yet. I'm still working on it. I think it's more in my technique than the functionality of the mandoline. I'll update when I've mastered it!<br />
<br />
<i>*Full disclosure: Mr. FW bought me this particular brand without my knowledge. I love it and fully recommend it. I've received no benefits from the company for saying that. I don't get any kick-backs if you buy this particular mandoline or any other brand. </i>Alison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-87273373037557755072012-12-30T19:17:00.003-06:002012-12-30T19:27:05.226-06:00Buffalo Blue Cheese BenedictLeftovers Alert: this is a great way to use up leftover <a href="http://foodwhoreconfessions.blogspot.com/2011/02/meatless-monday-buffalo-chickpea.html" target="_blank">Buffalo Chick Pea Patties</a>!<br />
<br />
I'm calling this one the B-Cubed: the <b>B</b>uffalo <b>B</b>lue cheese <b>B</b>enedict!<br />
<br />
<b>Serves: </b>2<br />
<br />
<b>Ingredients:</b><br />
4 <a href="http://foodwhoreconfessions.blogspot.com/2011/02/meatless-monday-buffalo-chickpea.html" target="_blank">buffalo chick pea patties</a><br />
2 tbsp Frank's Red Hot sauce (or your favorite hot sauce)<br />
1/2 cup margarine or butter<br />
1/2 cup breadcrumbs<br />
1/3 cup blue cheese crumbles<br />
4 eggs<br />
<br />
<b>Directions:</b><br />
1. Splash a little hot sauce on the patties and place in (toaster) oven at 325* for 15 minutes. Flip halfway to heat thoroughly.<br />
<br />
2. In a small saute pan, melt the margarine. Mix in the blue cheese and bread crumbs. It's going to look like a brown, pasty mess. That's ok; it will taste better than it looks.<br />
<br />
3. When the patties are heated through, spread the blue cheese paste on the patties. This will be more tedious than you want it to be because of the pasty-sticky quality of it. Use a fork or your fingers to stamp it down. Put the patties back in the (toaster) oven on broil for about 10 minutes. You're looking for a pretty golden brown crust to form.<br />
<br />
4. While the patties are heating and the crust is browning, you'll need to poach some eggs. I know that sounds scary. I was worried to, but have faith in yourself. And be grateful for wonderful, <a href="http://smittenkitchen.com/blog/2008/08/how-to-poach-an-egg-smitten-kitchen-style/" target="_blank">easy-to-follow directions like this from Smitten Kitchen</a>. I'd never attempted to poach an egg before, but I managed to successfully cook four on my first four tries! It can be done!<br />
<br />
5. When the crust is golden brow on the blue cheese paste, remove from oven. Put two patties on each plate, and top each with a poached egg. And you're done!<br />
<br />
I didn't get a picture of this one because I didn't feel like the hassle of a camera while I was attempting poached eggs for the first time. Plus, Baby FoodWhore needed to go to sleep so I was fighting the clock to get dinner on the table before an epic melt-down.<br />
<i><b><br /></b></i>
<b>Nutritional Info: </b>524 calories in each serving<br />
<br />
<i><b>Serving Suggestion: </b>serve with potato hash and fresh sliced tomatoes.</i><br />
<br />
Bon Appetit!<br />
The Food WhoreAlison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0tag:blogger.com,1999:blog-5803445633880243828.post-56130635990670239962012-12-30T19:05:00.002-06:002012-12-30T19:05:37.040-06:00I'm Back!So where have I been the past 17 months? Well, I got a new job and a new baby. And both required way more of my time than I imagined. Now that I've got both down to a more manageable portion of my day, I am able to get myself back into the kitchen so I can be more creative than just nuking some ambiguous casserole that I froze in the waning moments of my pregnancy. Plus, I've got a super-awesome new camera so I can take much better pictures of my food.Alison Hightowerhttp://www.blogger.com/profile/02589200203505298646noreply@blogger.com0