tag:blogger.com,1999:blog-75206431789667505442024-03-05T04:22:39.890-05:00Art From My TableA place of inspiration from my table to yours.Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.comBlogger254125tag:blogger.com,1999:blog-7520643178966750544.post-40689046197997855642015-04-12T15:08:00.001-04:002015-04-12T15:08:22.328-04:00We've Moved!Hello!<br />
Art From My Table has a new address! Please visit us at <a href="http://www.artfrommytable.com/">www.artfrommytable.com</a>. I hope you like the 'new look'. <br />
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If you are a subscriber here, please take a minute and subscribe over there in order to stay updated and have all the latest recipes delivered straight to your mailbox! I promise it will only take a minute. And I do so appreciate my readers, so THANK YOU! Quite honestly, I have not figured out how to move this subscriber list over to the <a href="http://www.artfommytable.com/" target="_blank">new address</a>, so that's the reason for my request. You won't be disappointed!<br />
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Blessings,<br />
ChellieArt From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com0tag:blogger.com,1999:blog-7520643178966750544.post-39331613215707590732015-03-13T18:31:00.000-04:002015-03-13T18:31:33.846-04:00Repost: Breakfast CookiesReposting one of my favorites today, enjoy!<br />
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<span class="Apple-style-span" style="font-size: x-small;">(continuous Joy Photography is me too... oops wrong copyright!)</span></div>
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These are a staple around here. And who doesn't like cookies for breakfast?? This is a cookie you can feel good about eating. :-) It's also gluten free and egg free if anyone cares. If you leave the chocolate chips out, its dairy free too! But that might not be as much fun, unless you're allergic to dairy. <br />
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Another reason I love this recipe is because it's so adaptable. Don't have 3 bananas? Use 2, don't have coconut oil? Use Olive Oil. I've had to make adjustments sometimes, and they always turn out.</div>
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These are definitely one of my favorites.<br />
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This is adapted from "Bread & Wine" by Shauna Niequist</div>
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3 ripe bananas, mashed (about 1 1/2 cups)</div>
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1/4 cup coconut oil (you want it liquid, so warm it if you need to)</div>
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1 tsp vanilla</div>
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2 cups rolled oats</div>
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2/3 cup almond meal**</div>
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1 tsp cinnamon</div>
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1/2 tsp salt</div>
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1 tsp baking powder</div>
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2/3 cup shredded coconut</div>
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1/2 cup chopped walnuts</div>
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1/4 cup chocolate chips</div>
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In a large bowl, mash the bananas, then add coconut oil and vanilla and stir.</div>
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Add the remaining ingredients and stir to combine. </div>
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Form the dough into 12 balls on a parchment lined baking sheet and flatten them a little bit. Bake at 350 for 14-16 minutes. </div>
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A note about almond meal. I don't ever buy Almond Meal. I use raw almonds and put them in the blender or food processor. For this recipe, it doesn't have to be as fine as what you would buy, and it is expensive to buy it. I get it as fine as possible, but if there are a few crumb like chunks, it's okay.</div>
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What about you? Do you like cookies for breakfast? What's your favorite "healthy-treat-like breakfast"? </div>
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Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com5tag:blogger.com,1999:blog-7520643178966750544.post-27654377911398821332014-05-10T11:25:00.001-04:002014-05-10T11:25:45.986-04:00"Eggers Style" Burgers<div class="separator" style="clear: both; text-align: center;">
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The grilling season is here! I never order a burger at a restaurant, for a few reasons, but I love a home made burger on the grill. <br />
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You're probably wondering... what's Eggers Style? Well, meet the Eggers...<br />
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Mr.<br />
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Or perhaps here's a better one of him and My Mr.<br />
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Mrs. (the red-haired one) and Child #1<br />
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I'm so sorry, I don't have a picture of Child #2. <br />
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These are our "holiday friends". We don't see each other a lot throughout the year, but we've sort of fell in to this pattern where we see each other every Christmas Eve, July 4th, and this year we added Easter. :-) While searching for photos to introduce you to them I realized, I don't have very many photos of this family that we love. <br />
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Anyway, this year on Easter, the Eggers invited us over for a "non-traditional" Easter dinner. Their words, not mine. Actually they wanted to get together not on a holiday, but Easter was right around the corner, so we sort of invited ourselves for that day. It seemed appropriate. <br />
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For dinner, we had the option of a plain hamburger or an Eggers Style hamburger. And because they were so good, I decided the next time I made burgers it would be this way. <br />
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Ingredients:<br />
2 lbs Ground Beef<br />
1 1/2 cups spinach<br />
1 cup of parmesan cheese, freshly grated<br />
4-6 cloves crushed garlic<br />
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You can add or subtract any of the flavorings. I didn't really get a measured recipe from the Mrs., so I just sort of eyeballed it, and this is what I think my measurements were. We like garlic, and I could taste it. <br />
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Mix all the ingredients together and form hamburger patties. I made 8 burgers from 2 lbs of beef.<br />
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Grill them up to perfection and serve with your favorite toppings!<br />
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What's YOUR favorite way to eat a burger? I'd love to hear from you!<br />
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Blessings,<br />
ChellieArt From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com4tag:blogger.com,1999:blog-7520643178966750544.post-57845894860354698102014-03-30T19:46:00.000-04:002014-04-03T09:41:05.377-04:00Dinner DateFor Christmas this year, we gave the kids pre-planned dates for the whole year. They each get to go on a date once a month. One month with Mom, the next with Dad, and so on. This is by far their favorite gift. And it's the gift that keeps on giving, right? All year! So, one of the dates with Mom is to choose a recipe, go to the store and purchase the ingredients, and then make it together. This is what my son and I did this weekend. He chose "Pasta with Arugula, White Beans and Walnuts" for dinner and "Raspberry Napoleons" for dessert. If you're thinking, wow, her kids like healthy food, just know I was just as surprised that he chose this as you! I mean, really, what 9 yr. old wants pasta with greens and beans??? I have a bunch of "Everyday Food" magazines, and he went through some of them and that is what he chose. I will say I do have great eaters for kids. They used to be more picky, but overall they like a lot of things. My son especially, he's like my husband, he will try just about anything. I am so grateful to have easy to please kids...well, at least in the food department. :-) <br />
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So here's a look at our date:</div>
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Toast the walnuts... oh the flavor!<br />
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Learning to slice garlic<br />
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Cooking the pasta<br />
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I love how he put so much effort into a pretty table.</div>
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All the kids liked this dish. One of my girls wasn't so crazy about her wilted greens, but she still ate most of them. </div>
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Pasta with Arugula, White Beans, and Walnuts</div>
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12 oz farfelle (bowtie pasta)<br />
coarse salt and ground pepper<br />
4 garlic cloves, thinly sliced<br />
4 TBS butter<br />
1 pound baby arugula<br />
1 can cannellini beans, rinsed and drained<br />
1/2 cup walnut pieces, toasted<br />
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Toast walnut pieces in a 350 degree oven for about 7-9 minutes. Watch them so they don't burn. You don't have to toast them, but it brings out so much more flavor!<br />
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Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water, drain pasta and set aside.<br />
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Place pasta pot over medium heat. Add garlic and 1 tbs butter, cook, stirring until garlic is fragrant, about 2 minutes/<br />
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Add arugula to pot. Toss just until wilted. Add beans, pasta and remaining 3 tbs butter. Season with salt and pepper. Toss, adding enough reserved water to mixture to coat pasta. Garnish with toasted walnuts.</div>
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Needless to say, this dessert was a hit! </div>
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Raspberry Napoleons:</div>
<div>
<br /></div>
All purpose flour for rolling pastry<br />
1 sheet frozen puff pastry thawed<br />
1/2 recipe cooled vanilla pudding (recipe follows) please don't use store bought, I promise you won't regret it!<br />
1 container fresh raspberries<br />
confectioner's sugar for dusting<br />
<br />
Preheat oven to 400. On a lightly floured surface, roll out puff pasty to a 10 by 15 inch rectangle. Transfer to a baking sheet lined with parchment paper.<br />
<br />
Prick pastry all over with a fork. Cover completely with another sheet of parchment paper. Weight with another baking sheet to prevent pastry from puffing up unevenly. Bake, occasionally pressing top sheet down until pastry is golden. In my oven it only took 20 minutes, but it can take up to 40, so keep an eye on it. Remove the top sheet and parchment, and let cool<br />
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With a serrated knife, carefully trim and discard edges; cut into 12 equal pieces ( this is for 4 servings, I was able to stretch it to 6 servings by cutting into 18 pieces). <br />
<br />
To assemble, put a large dollop of pudding on the pastry piece, top with a few raspberries and another dollop of pudding, layer a 2nd piece of pastry, repeat the pudding and raspberries, and top it with a 3rd piece of pastry. Dust with confectioner's sugar. <br />
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Vanilla Pudding:<br />
2/3 cup sugar<br />
1/4 cup cornstarch<br />
1/4 tsp salt<br />
2 1/2 cups milk<br />
4 large egg yolks<br />
2 tbs unsalted butter, cut into pieces<br />
1 tsp vanilla extract<br />
<br />
Place a fine mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch and salt. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.<br />
<br />
Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low, still whisking (wow, there's a lot of whisking in this recipe), cook 1 minute. Remove from heat and immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.<br />
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Place plastic wrap directly on surface of pudding (this prevents skin from forming), chill at least 3 hours and up to 3 days. Before serving, whisk (again) pudding until smooth. <br />
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Ummm... Hello? Where did everyone go? Just keepin' it real here. {sigh}<br />
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<br />Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com4tag:blogger.com,1999:blog-7520643178966750544.post-2447278246913540932014-03-30T19:19:00.006-04:002014-03-30T19:19:57.376-04:00Raspberry Napoleons<div class="separator" style="clear: both; text-align: center;">
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My son chose this dessert as part of our cooking date. It was incredible! I bet it would be even better during the summer when the raspberries are straight from the farmers market! <br />
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This is adapted from Everyday Food Magazine. It calls for home made vanilla pudding which is well worth the effort!! And actually, it's not hard to make at all. I've included the recipe.<br />
<br />
Raspberry Napoleons:<br />
all purpose flour for rolling pastry<br />
1 sheet frozen puff pastry thawed<br />
1/2 recipe cooled vanilla pudding (recipe follows) please don't use store bought, I promise you won't regret it!<br />
1 container fresh raspberries<br />
confectioner's sugar for dusting<br />
<br />
Preheat oven to 400. On a lightly floured surface, roll out puff pasty to a 10 by 15 inch rectangle. Transfer to a baking sheet lined with parchment paper.<br />
<br />
Prick pastry all over with a fork. Cover completely with another sheet of parchment paper. Weight with another baking sheet to prevent pastry from puffing up unevenly. Bake, occasionally pressing top sheet down until pastry is golden. In my oven it only took 20 minutes, but it can take up to 40, so keep an eye on it. Remove the top sheet and parchment, and let cool<br />
<br />
With a serrated knife, carefully trim and discard edges; cut into 12 equal pieces ( this is for 4 servings, I was able to stretch it to 6 servings by cutting into 18 pieces). <br />
<br />
To assemble, put a large dollop of pudding on the pastry piece, top with a few raspberries and another dollop of pudding, layer a 2nd piece of pastry, repeat the pudding and raspberries, and top it with a 3rd piece of pastry. Dust with confectioner's sugar. <br />
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This is a dessert that I thought looked lovely and delicious, but had my son not requested it, I wouldn't have made it. Mainly because it took a little more time and with 4 little ones I am sometimes short on time... can you relate? Well, I am SO glad I did. I will make it again for sure! It is one that takes a little more effort, but I really think it's worth it. And it looks so impressive!</div>
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What have you made that took extra effort but you found it worth it? I'd love to hear from you!</div>
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Vanilla Pudding:<br />
2/3 cup sugar<br />
1/4 cup cornstarch<br />
1/4 tsp salt<br />
2 1/2 cups milk<br />
4 large egg yolks<br />
2 tbs unsalted butter, cut into pieces<br />
1 tsp vanilla extract<br />
<br />
Place a fine mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch and salt. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.<br />
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Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low, still whisking (wow, there's a lot of whisking in this recipe), cook 1 minute. Remove from heat and immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.<br />
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Place plastic wrap directly on surface of pudding (this prevents skin from forming), chill at least 3 hours and up to 3 days. Before serving, whisk (again) pudding until smooth. <br />
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<br />Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com2tag:blogger.com,1999:blog-7520643178966750544.post-7785657469313231412014-03-30T18:52:00.000-04:002014-03-30T18:52:36.556-04:00Pasta with Arugula, White Beans and Walnuts<div class="separator" style="clear: both; text-align: center;">
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This is a lovely healthy spring-y recipe. And we all need a little (or alot) of spring in MI right now!<br />
This comes from Everyday Food Magazine:<br />
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Pasta with Arugula, White Beans and Walnuts<br />
<br />
12 oz farfelle (bowtie pasta)<br />
coarse salt and ground pepper<br />
4 garlic cloves, thinly sliced<br />
4 TBS butter<br />
1 pound baby arugula<br />
1 can cannellini beans, rinsed and drained<br />
1/2 cup walnut pieces, toasted<br />
<br />
Toast walnut pieces in a 350 degree oven for about 7-9 minutes. Watch them so they don't burn. You don't have to toast them, but it brings out so much more flavor!<br />
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Cook pasta i a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water, drain pasta and set aside.<br />
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Place pasta pot over medium heat. Add garlic and 1 tbs butter, cook, stirring until garlic is fragrant, about 2 minutes/<br />
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Add arugula to pot. Toss just until wilted. Add beans, pasta and remaining 3 tbs butter. Season with salt and pepper. Toss, adding enough reserved water to mixture to coat pasta. Garnish with toasted walnuts.Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com0tag:blogger.com,1999:blog-7520643178966750544.post-67582081085720982292014-02-16T10:12:00.000-05:002014-02-16T10:12:13.428-05:00Cherry Walnut Bites<div class="separator" style="clear: both; text-align: center;">
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This recipe was passed out at a recent gathering I attended. I believe it comes from deliciousliving.com.<br />
It's a yummy treat you can feel good about eating. You won't even know it's good for you by the taste! Cherries and Cocoa have great antioxidants in them, and the walnuts contain omega-3's. Enjoy!<br />
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2 cups dried sour cherries<br />
8 medjool dates, pittted<br />
2/3 cup walnut pieces<br />
2 Tbs fresh orange Juice<br />
1/2 tsp ground cinnamon<br />
6 Tbs dark chocolate chips<br />
4 Tbs unsweetened shredded coconut, plus more for rolling<br />
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Finely chop dried cherries, dates, and walnuts. I used a food processor to do this, way quicker! Add orange juice, cinnamon, chocolate chips, and coconut. Mix together with hands, working into a sticky mass. It should hold together.<br />
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With slightly wet hands, roll mixture into balls. Roll in excess shredded coconut. Place into an airtight container and refrigerate. They will become firmer as they cool. <br />
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<br />Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com1tag:blogger.com,1999:blog-7520643178966750544.post-65781871130711617162014-01-20T11:56:00.000-05:002014-01-20T11:56:48.429-05:00Breakfast Cookies<div>
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<span class="Apple-style-span" style="font-size: x-small;">(continuous Joy Photography is me too... oops wrong copyright!)</span></div>
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These are a staple around here. And who doesn't like cookies for breakfast?? This is a cookie you can feel good about eating. :-) It's also gluten free and egg free if anyone cares. If you leave the chocolate chips out, its dairy free too! But that might not be as much fun, unless you're allergic to dairy. <div>
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Another reason I love this recipe is because it's so adaptable. Don't have 3 bananas? Use 2, don't have coconut oil? Use Olive Oil. I've had to make adjustments sometimes, and they always turn out.</div>
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These are definitely one of my favorites.<br /><div>
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This is adapted from "Bread & Wine" by Shauna Niequist</div>
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3 ripe bananas, mashed (about 1 1/2 cups)</div>
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1/4 cup coconut oil (you want it liquid, so warm it if you need to)</div>
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1 tsp vanilla</div>
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2 cups rolled oats</div>
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2/3 cup almond meal**</div>
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1 tsp cinnamon</div>
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1/2 tsp salt</div>
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1 tsp baking powder</div>
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2/3 cup shredded coconut</div>
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1/2 cup chopped walnuts</div>
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1/4 cup chocolate chips</div>
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In a large bowl, mash the bananas, then add coconut oil and vanilla and stir.</div>
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Add the remaining ingredients and stir to combine. </div>
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Form the dough into 12 balls on a parchment lined baking sheet and flatten them a little bit. Bake at 350 for 14-16 minutes. </div>
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A note about almond meal. I don't ever buy Almond Meal. I use raw almonds and put them in the blender or food processor. For this recipe, it doesn't have to be as fine as what you would buy, and it is expensive to buy it. I get it as fine as possible, but if there are a few crumb like chunks, it's okay.</div>
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What about you? Do you like cookies for breakfast? What's your favorite "healthy-treat-like breakfast"? </div>
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Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com0tag:blogger.com,1999:blog-7520643178966750544.post-83443965409237759162013-12-19T11:51:00.001-05:002013-12-19T11:51:23.110-05:00White Bean Soup<br />
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White Bean Soup</div>
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(adapted from Bread & Wine by Shauna Niequist)</div>
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2 shallots, sliced</div>
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1/2 pund carrots, sliced on the diagonal</div>
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1 bulb fennel, sliced</div>
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4 celery ribs, sliced on the diagonal</div>
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8 cups prepared Great Northern Beans or other white bean*</div>
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1 tbs rosemary</div>
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salt and pepper to taste</div>
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For serving:</div>
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Vinaigrette (Dijon, balsamic vinegar, olive oil)</div>
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prosciutto, sliced in ribbons</div>
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Parmesan, thickly grated, or use a vegetable peeler to get pretty strips</div>
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In a dutch oven, soften shallots in olive oil over medium heat. Add carrots, fennel, and celery and allow them to soften, about 15 minutes. (If you don't have fennel, you can add some fennel seed for flavor or just leave it out)</div>
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Add beans and chopped rosemary.</div>
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*Note, I use dried beans and prepare them. If you use canned, I recommend rinsing and draining them. But you will need to add some water or broth to compensate. </div>
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Cover and cook for 30-40 minutes, or longer if you have time. </div>
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Add salt and pepper to taste. If you are using the prosciutto, remember it is salty, so go easy on the salt. Bacon is really nice with this soup too. </div>
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Mash with a potato masher for a chunky texture. For a smoother texture run part of it through a food processor or blender, or use an immersion blender right in the pot. I love my immersion blender so that is my tool of choice here. </div>
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Ladle into bowls and top the soup with Prosciutto, cheese, and vinaigrette. </div>
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This is a wonderful comforting soup. </div>
Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com2tag:blogger.com,1999:blog-7520643178966750544.post-55928281245749347462013-12-19T11:50:00.004-05:002014-03-18T14:53:44.029-04:00Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;">
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Butternut Squash Soup</div>
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(adapted from Betty Crocker)</div>
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One of my favorites ever! I've made this soup a few times this year, trying to find exactly the right recipe. And I finally hit it. Most recipes have you peel and chop the squash, but I roast mine, it's much easier, and gives it a great flavor.</div>
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2 tbs butter</div>
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2 medium butternut squash</div>
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2 large apples, peeled, chopped</div>
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1 large onion chopped</div>
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2 tbs brown sugar</div>
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3/4 tsp salt</div>
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3/4 tsp cinnamon</div>
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1/8 tsp pepper</div>
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3 cups chicken broth (or vegetable broth)</div>
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squash seeds (optional garnish)</div>
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nutmeg (optional garnish)</div>
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Preheat oven to 375.</div>
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Cut the ends off of the squash, scoop out the seeds. I save the seeds and bake them and use them as a garnish. Place them skin side down on a baking sheet. Bake until fork tender, about 45 minutes to an hour. </div>
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Once the squash has cooled enough scoop out the flesh.</div>
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Saute' onions in a couple tablespoons of butter, until softened. Add the apples, broth, salt, cinnamon, pepper and squash. Bring to a boil and simmer covered until apples are soft. </div>
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In batches, pour the soup into a blender, or food processor (I use my vitamix), and process until smooth. Once it has all been pureed, return to a clean pot and heat until warmed. Ladle into bowls and top with baked squash seeds and a dash of nutmeg. <br />
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Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com0tag:blogger.com,1999:blog-7520643178966750544.post-9124399469346766722013-12-19T11:49:00.002-05:002013-12-19T11:49:45.009-05:00Soup, Salad, FriendshipI love my girlfriends. <br />
I love how we all bring something different to the group, we all have unique personalities. They are a blessing to my life. <br />
Every couple of months we have a girl's night out, or in. In this case it was in. I think usually, our time together revolves around food. There's something sacred about sharing a meal together.<br />
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I made soup. Kelli made salad, Tina made bread and Amy "made" dessert. This is one of the things that is so special. Amy, just didn't have time to make dessert. Or buy it. But I love that she grabbed some random things from home and came on over, I love that she felt no pressure to perform or bring something. And guess what? Nobody cared. These are good friends.<br />
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Our lovely table.</div>
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Dessert!! </div>
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Our night was filled with love and laughter. These women bring refreshment to my soul.</div>
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I didn't break out my camera this night... I know, shocking... so I don't have actual pictures of the soups. But, I will share the recipes with you. Thanks to Tina for sending me her phone pics to share. :-)</div>
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Butternut Squash Soup</div>
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(adapted from Betty Crocker)</div>
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One of my favorites ever! I've made this soup a few times this year, trying to find exactly the right recipe. And I finally hit it. Most recipes have you peel and chop the squash, but I roast mine, it's much easier, and gives it a great flavor.</div>
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2 tbs butter</div>
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2 medium butternut squash</div>
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2 large apples, peeled, chopped</div>
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1 large onion chopped</div>
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2 tbs brown sugar</div>
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3/4 tsp salt</div>
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3/4 tsp cinnamon</div>
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1/8 tsp pepper</div>
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3 cups chicken broth (or vegetable broth)</div>
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squash seeds (optional garnish)</div>
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nutmeg (optional garnish)</div>
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Preheat oven to 375.</div>
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Cut the ends off of the squash, scoop out the seeds. I save the seeds and bake them and use them as a garnish. Place them skin side down on a baking sheet. Bake until fork tender, about 45 minutes to an hour. </div>
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Once the squash has cooled enough scoop out the flesh.</div>
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Saute' onions in a couple tablespoons of butter, until softened. Add the apples, broth, salt, cinnamon, pepper and squash. Bring to a boil and simmer covered until apples are soft. </div>
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In batches, pour the soup into a blender, or food processor (I use my vitamix), and process until smooth. Once it has all been pureed, return to a clean pot and heat until warmed. Ladle into bowls and top with baked squash seeds and a dash of nutmeg. </div>
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White Bean Soup</div>
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(adapted from Bread & Wine by Shauna Niequist)</div>
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2 shallots, sliced</div>
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1/2 pund carrots, sliced on the diagonal</div>
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1 bulb fennel, sliced</div>
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4 celery ribs, sliced on the diagonal</div>
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8 cups prepared Great Northern Beans or other white bean*</div>
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1 tbs rosemary</div>
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salt and pepper to taste</div>
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For serving:</div>
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Vinaigrette (Dijon, balsamic vinegar, olive oil)</div>
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prosciutto, sliced in ribbons</div>
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Parmesan, thickly grated, or use a vegetable peeler to get pretty strips</div>
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In a dutch oven, soften shallots in olive oil over medium heat. Add carrots, fennel, and celery and allow them to soften, about 15 minutes. (If you don't have fennel, you can add some fennel seed for flavor or just leave it out)</div>
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Add beans and chopped rosemary.</div>
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*Note, I use dried beans and prepare them. If you use canned, I recommend rinsing and draining them. But you will need to add some water or broth to compensate. </div>
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Cover and cook for 30-40 minutes, or longer if you have time. </div>
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Add salt and pepper to taste. If you are using the prosciutto, remember it is salty, so go easy on the salt. Bacon is really nice with this soup too. </div>
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Mash with a potato masher for a chunky texture. For a smoother texture run part of it through a food processor or blender, or use an immersion blender right in the pot. I love my immersion blender so that is my tool of choice here. </div>
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Ladle into bowls and top the soup with Prosciutto, cheese, and vinaigrette. </div>
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This is a wonderful comforting soup. </div>
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Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com1tag:blogger.com,1999:blog-7520643178966750544.post-14947303578799164162013-11-20T21:20:00.001-05:002013-11-20T21:21:57.422-05:00The Great Reveal...The million dollar question was "when will you're kitchen be done?" As the saying goes, if we had a dime for every time someone asked us that, we'd probably be at Disney World right now. <br />
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Being a home owner, are you really ever finished with projects? Probably not. And, there is still some finishing touches yet to be done. But, if I don't get these pictures up now, it may never happen. :-)<br />
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We started this project in July. But we didn't just remodel a kitchen, we put on a new roof, remodeled a kitchen, bathroom, and living room, plus painted and re-floored almost the entire main living space. And, my amazing husband did most of the work himself. Some projects were hired, and some we had help, but the majority of it was him. Aside from working on the house, he works a full time job, and was training for the Chicago marathon. All or nothing right? <br />
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Let's start in the kitchen, that's what ya'll really want to see anyway. <br />
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Here's what we started with...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbIAS7WSMn26Fpge-wPVD7c7pyhFH-HEbgRW64rsej-Rv2OlsPfdywdzI7s6YCE5RKgNJ9FvqRBM_v_PDzB9FPpGvKp7Na1yoD4y488cq3GhWnp8ah40wjRvV-n7BSW3mBR_eFWpQORQ/s1600/kitchenb&a-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbIAS7WSMn26Fpge-wPVD7c7pyhFH-HEbgRW64rsej-Rv2OlsPfdywdzI7s6YCE5RKgNJ9FvqRBM_v_PDzB9FPpGvKp7Na1yoD4y488cq3GhWnp8ah40wjRvV-n7BSW3mBR_eFWpQORQ/s640/kitchenb&a-2.jpg" width="640" /></a></div>
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Demo day...<br />
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I'm telling ya, they don't make em like they used to. These guys had to tear these cabinets out piece by piece. <br />
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Until there was nothing left but the kitchen sink. And a few appliances. </div>
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One more before:</div>
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and, wa lah!<br />
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I know, it's amazing!<br />
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How about some close-ups?<br />
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This is intended to be a coat closet, however, we used it for a pantry since I didn't have room in the cupboards for my food. The shot on the right is taken from the half bath directly across from it. <br />
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Now I have a real pantry! And it's not in the entry way. I actually have lockers in the entry way, yea!</div>
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My favorite thing about the pantry, besides just having one, is that all those small appliances you see, are actually plugged in! Frees up my counter space, and eliminates getting it out and putting it back. </div>
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Lockers...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghV3p2RmmXy1DNDHqZAnRtXIrkidaTxEBuCX-Bja58eY7xyurRxZI2BOfTgEadxzmQZJljlE5qREpxyQDtxJTvcPEIVJzZ8c6xKBqI62Lkcn-3hVEsaf2oVjJyEfAYIsE70vC8v4Ry9Y/s1600/kitchenb&a-23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghV3p2RmmXy1DNDHqZAnRtXIrkidaTxEBuCX-Bja58eY7xyurRxZI2BOfTgEadxzmQZJljlE5qREpxyQDtxJTvcPEIVJzZ8c6xKBqI62Lkcn-3hVEsaf2oVjJyEfAYIsE70vC8v4Ry9Y/s640/kitchenb&a-23.jpg" width="640" /></a></div>
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Again, taken from the half bath.<br />
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I used to have a built in desk here:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjjIYJ4WMYBunVdotL6a7DUi5Ui_O90TEfeyEb1JGotPVbxlalI8drdP1LvMETKUf1XQIpzvMgUUkI7I6ijTS9iIUMxCQcKFm16DAzawR7Ieux_zKGyoSuPpQp1PGO1ahNt3ynT9i1CA/s1600/kitchenb%2526a-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjjIYJ4WMYBunVdotL6a7DUi5Ui_O90TEfeyEb1JGotPVbxlalI8drdP1LvMETKUf1XQIpzvMgUUkI7I6ijTS9iIUMxCQcKFm16DAzawR7Ieux_zKGyoSuPpQp1PGO1ahNt3ynT9i1CA/s640/kitchenb%2526a-1.jpg" width="640" /></a></div>
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Another favorite feature... double wall oven! And I actually use them both. <br />
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Want to see the living room?<br />
Before...<br />
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How we lived all summer...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvDXtwbVEaDl-uSfOh6hJ7MkgsAg-uTdgrQccmOve8unEKTaJVZm4RUOz8qZnRPJU_nxM-qhDfZFzv_U8dn9DZ1rsLn0Eo91Sh2vTuVunlwgKJ2nN-G2K3ghWektGlrsuozrA-K5-J0M/s1600/kitchenb%2526a-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvDXtwbVEaDl-uSfOh6hJ7MkgsAg-uTdgrQccmOve8unEKTaJVZm4RUOz8qZnRPJU_nxM-qhDfZFzv_U8dn9DZ1rsLn0Eo91Sh2vTuVunlwgKJ2nN-G2K3ghWektGlrsuozrA-K5-J0M/s640/kitchenb%2526a-10.jpg" width="640" /></a></div>
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And, after...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUA7xcOQTMmy85pjouFM6QJoLOZjNDqXkKD5aaLKywSyGvrEZMkvN0M9rScpATg0AWTYKdhRK8JanZDRPbIn7Z6HxltLsGv-6FL8Wh6IIamsG-CXMifhTkdb-YlI425XdGbzpSRQ2R0Y/s1600/livingroomb%2526a-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUA7xcOQTMmy85pjouFM6QJoLOZjNDqXkKD5aaLKywSyGvrEZMkvN0M9rScpATg0AWTYKdhRK8JanZDRPbIn7Z6HxltLsGv-6FL8Wh6IIamsG-CXMifhTkdb-YlI425XdGbzpSRQ2R0Y/s640/livingroomb%2526a-6.jpg" width="640" /></a></div>
You can see we tore out the built-ins and moved our desk to the right of the fire place.<br />
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Hopefully the mantle will be up before Christmas. <br />
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And, here's a peek at the bathroom. But, it's not finished yet, still need a mirror and maybe some window treatments.<br />
Here's the before.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsn5kjuUyDJNAJO5Ef3VW3ZdA_YonAK-4zZ2aoAtqkUGJ_Rs_dGCha3P5I0UKUM36VHSN3RVRsGqKOQwnbAMKP9IEaAM1S5_AgweSYtZLojh3ul9VyK-68l8W253rNZ4xwzTPR6gIN8Y/s1600/bathroomb&a-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsn5kjuUyDJNAJO5Ef3VW3ZdA_YonAK-4zZ2aoAtqkUGJ_Rs_dGCha3P5I0UKUM36VHSN3RVRsGqKOQwnbAMKP9IEaAM1S5_AgweSYtZLojh3ul9VyK-68l8W253rNZ4xwzTPR6gIN8Y/s640/bathroomb&a-2.jpg" width="422" /></a></div>
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There it is! The great reveal! A special Thank You to my sweet friend Aleisia for her Interior Design Expertise! And Thanks to Patti for the initial vision of making my space beautiful and getting me started. </div>
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Thanks for stopping by,</div>
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Chellie</div>
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<br />Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com9tag:blogger.com,1999:blog-7520643178966750544.post-5465924221031677222013-07-22T20:32:00.001-04:002013-07-22T20:32:44.149-04:00Pineapple Coconut Refrigerator Oatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-0AaRt5jKtsuhdiRAGFO5Q08BjB4gPHtv94-vqa-ekM0M_NLmVtuw5k4aItQHn9raesxFiHi0iOuUmin0ZiJ8IidRqYRYVrZJL8OplKAsJjQCSS5BszgBxfTjZHesQnYHEfBjLKqOQ4/s1600/pineapple_coconut_refrigerator_oatmeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-0AaRt5jKtsuhdiRAGFO5Q08BjB4gPHtv94-vqa-ekM0M_NLmVtuw5k4aItQHn9raesxFiHi0iOuUmin0ZiJ8IidRqYRYVrZJL8OplKAsJjQCSS5BszgBxfTjZHesQnYHEfBjLKqOQ4/s640/pineapple_coconut_refrigerator_oatmeal.jpg" width="500" /></a></div>
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Well Hello world!<br />
Yes, I'm still alive. Not much time for blogging lately. As much as I would love it to be a priority, There are just other more urgent things right now. Mainly my four little ones are keeping me from the computer, and that is not all bad, but oh how I miss this outlet. I know lots of amazing bloggers who stay up in the wee hours of the night, writing and posting... I admire you. This mama just can't do that right now. Also, I'm in the middle of a kitchen remodel, so, not much cooking going on here. Pretty much camping in my house. But, can I just say, I am SO STINKIN' EXCITED, to be doing the remodel!! You can be sure I will post pictures. <br />
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So last night I made this oatmeal for breakfast and mentioned it on facebook. Some were asking for the recipe. Well, that was just the inspiration, or push rather I needed. So here it is: I adapted this from <a href="http://www.theyummylife.com/recipes/264/Pineapple+Coconut+Refrigerator+Oatmeal" target="_blank">The Yummy Life</a>. I want to try all her flavors. <br />
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1/4 cup rolled oats<br />
1/3 cup coconut milk***<br />
1/4 cup vanilla greek yogurt (or not greek)<br />
1 1/2 tsp chia seeds<br />
1/4 cup chopped pineapple (fresh, canned or frozen)<br />
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Put it all in a jar, or container with a tight fitting lid, and shake it up. If you're using a smaller jar, you may want to shake it before you add your fruit, then stir the fruit in. I've done it both ways. Put it in the fridge, and it's ready to go in the morning. Top it off with a little more fruit just before serving.<br />
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*** I made home made coconut milk by putting 1 cup of shredded coconut and 2 cups of water in my Vita Mix. Oh my, so tasty!!!<br />
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Thanks for reading, I'll try not to stay away so long. :-) Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com2tag:blogger.com,1999:blog-7520643178966750544.post-49572292891056979602013-05-09T20:12:00.003-04:002013-05-20T11:04:25.660-04:00BBQ Sauce Review and GIVEAWAY!!<div class="separator" style="clear: both; text-align: center;">
Winner Winner BBQ Dinner!!!</div>
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And the winner is...</div>
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Melissa Schnieder! </div>
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Congrats and thanks for entering!</div>
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***UPDATE*** Contest extended!!!!! </div>
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Meet my new friend <a href="http://johnnysecreto.com/" target="_blank"><span class="Apple-style-span" style="color: magenta;">Johnny Secreto.</span> </a></div>
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This is now my favorite barbecue sauce. It is all natural, I recognize every single ingredient on the label! And, it's local! If you've been around for awhile, you know I like "real" food. I like to do a lot of home made recipes because I want to know what's in my food, and I want it to be real. No high fructose corn syrup is allowed in this house! Or things that have a gazillion unrecognizable ingredients and preservatives in it. Nope, not here. So, I was delighted to find this sauce. I'm all about making my own sauces... but, don't we all need a little convenience sometimes? With 4 kids, I say YES! I may never make my own barbecue sauce again! </div>
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Okay, so I was asked to review this sauce. You may have already caught on, that I LOVED it!! </div>
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The flavor is great, you can actually taste layers of flavor, and it has a subtle kick in the after taste. It has a great balance of sweet and smoky. My whole family really enjoyed it. The kids always give me a thumbs up, thumbs down, or thumbs sideways review at dinner. This one got 2 thumbs up! </div>
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Here's what I decided to put it on...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45l2tbIcjy5nfq-zUhLAI1WJgQu7IHwex04zeMENYy__sFkJ2Le_yanj4ldHoPeyKlyXR8QrQcpc_y7MvGW6U5rBqAwH0PIGZn5Jq5ih-FHw-O7hJg2ZPQyICE-WBBBiJ319OZQC_zzg/s1600/bbqsaucereview.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45l2tbIcjy5nfq-zUhLAI1WJgQu7IHwex04zeMENYy__sFkJ2Le_yanj4ldHoPeyKlyXR8QrQcpc_y7MvGW6U5rBqAwH0PIGZn5Jq5ih-FHw-O7hJg2ZPQyICE-WBBBiJ319OZQC_zzg/s640/bbqsaucereview.jpg" width="640" /></a></div>
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Yes, ribs! Ribs just scream bbq! </div>
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I was recently in Kansas City visiting my cousins (who are super awesome by the way), and we had us some real Kansas City Barbecue, mm hmm. It was good, it was delicious actually, it was authentic KC BBQ. But, Johnny Secreto might just take the cake on this one (sorry Kansas). </div>
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I would not, and will not limit myself to ribs with this sauce. It would be good on so many things! </div>
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You can check out this baby back rib recipe <a href="http://artfrommytable.blogspot.com/2010/07/baby-back-ribs.html" target="_blank">here.</a> </div>
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Be sure to visit the <a href="http://johnnysecreto.com/" target="_blank"><span class="Apple-style-span" style="color: magenta;">Johnny Secreto website</span> </a>too. And guess what! They make Pasta Sauce too! And marinades and spice blends. </div>
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Johhny Secreto sauces can be found at many local farmers markets in Michigan. You can also find it on their website. Your local Meijer store carries the Pasta Sauce.</div>
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Did you see "Giveaway" in the title of this post? Yes! Johnny Secreto's is giving me a Craft Barbecue Sauce to give away to you my awesome readers! Here's how to enter:</div>
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<a class="rafl" href="http://www.rafflecopter.com/rafl/display/7772350/" id="rc-7772350" rel="nofollow">a Rafflecopter giveaway</a>
<script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script>Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com6tag:blogger.com,1999:blog-7520643178966750544.post-66214412116605158132013-03-18T00:00:00.000-04:002013-03-18T06:39:53.990-04:00SRC: Cherry Pop Tarts<div class="separator" style="clear: both; text-align: center;">
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It's time for another <a href="http://www.secretrecipeclub.com/" target="_blank">Secret Recipe Club</a> post! This month I had the most lovely blog... (insert drumroll here) <a href="http://www.melecotte.com/" target="_blank">Mele Cotte</a>! Christina, or Chris, as she's often referred to grew up surrounded by a family of experienced Italian cooks (LUCKY!). She has also had some professional training. Chris says "Utilizing baking as a stress reliever, my most pleasurable activities that stemmed from culinary adventures was <a href="http://melecotte.blogspot.com/">Mele Cotte</a>, my personal blog..." You can read more about Chris <a href="http://www.melecotte.com/scoop/" target="_blank">HERE</a>. Plus, I bet you're wondering what Mele Cotte means, I was too, but you'll have to go visit her to see. :-)<br />
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Christina's pictures are beautiful, and make you want to dive right in! Her blog is easy to navigate and she has oh so many fabulous recipes! Check out these <a href="http://www.melecotte.com/2011/07/chewy-granola-bars/" target="_blank">Chewy Granola Bars</a>, and this <a href="http://www.melecotte.com/2012/05/baked_avocado_salsa/" target="_blank">Baked Avocado Salsa</a>, and the <a href="http://www.melecotte.com/2011/11/three_bean_chili/" target="_blank">Three Bean and Sweet Potato Chili</a>. I told you she was fabulous! <br />
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Well, as you can see from the title of my post, I landed on the <a href="http://www.melecotte.com/2011/07/homemade_pop_tarts/" target="_blank">Cherry Pop Tarts</a>. I've always wanted to try making my own pop tarts. As a kid, we ate these things all the time. But, as an adult, ugh, they don't even sound good. I've developed a taste for real, unprocessed food, so no offense to any pop tart lovers out there, but this beats the grocery store kind any day!<br />
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Christina made hers gluten free. I did not. Since I don't normally cook gluten free, I just don't have the ingredients on hand for that. Here's the scoop:<br />
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For the Filling:<br />
1 cup fresh pitted cherries <span class="Apple-style-span" style="color: magenta;">(I had some still in my freezer from last summer, so I just thawed them out)</span><br />
2 Tbsp. water<br />
ÂĽ cup turbinado (raw) sugar, fine ground<br />
1 Tbsp. arrowroot (or cornstarch)--<span class="Apple-style-span" style="color: magenta;">I used cornstarch</span><br />
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For the Pastry Dough:</div>
2 ÂĽ cups brown rice flour--<span class="Apple-style-span" style="color: magenta;">I used all purpose flour</span><br />
½ tsp salt<br />
Âľ cup cold butter, cut into pieces<br />
ÂĽ cup turbinado (raw) sugar, fine ground<br />
1 egg, lightly beaten<br />
4-6 Tbsp. cold water<br />
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Place flour, salt, butter and sugar in a food processor and pulse several times until butter is incorporated. Add the egg and pulse to incorporate. Gradually add cold water and pulse until the dough begins to form a ball. Remove from bowl and press into a square. (If dough is too dry, sprinkle water on top and knead it into the mixture.) Wrap and refrigerate for 20-30 minutes. (I only needed 4 Tbs. of water, and it was perfect--very easy to use!)<br />
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Preheat oven to 375 ° F. Lightly flour a clean surface. Using a rolling pin, roll the dough into a large rectangle. Be sure to shift the dough occasionally to prevent sticking.<br />
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Cut into twelve even rectangles. Place six on a parchment lined baking sheet. Carefully spoon 1 or 2 tablespoons of filling into the center of the rectangles (the amount of filling will depend on the size of your rectangles). Top with the remaining six dough rectangles. Smooth the dough over the filling and gently press the edges to seal.<br />
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Bake 12-14 minutes, or until very lightly golden brown. Let cool.<br />
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These were SO delicious! The taste of the cherries just brought me back to summer!</div>
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It was a pleasure to bake something from Christina's blog. Be sure to check out all her amazing recipes!</div>
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Blessings to you~<br />
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Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com26tag:blogger.com,1999:blog-7520643178966750544.post-63094294789981912392013-01-21T12:00:00.000-05:002013-01-21T12:00:07.530-05:00SRC: Homemade Vegetable Dip<div class="separator" style="clear: both; text-align: center;">
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It's time for another <a href="http://www.secretrecipeclub.com/" target="_blank">Secret Recipe Club</a> post!! Yea! This month I was assigned <a href="http://debbidoesdinnerhealthy.blogspot.com/" target="_blank">Debbi Does Dinner Healthy & Low Calorie</a>. What a great site to be assigned right after the holidays! Debbi's mission is to make healthy, low calorie meals without sacrificing taste, and she does it well! I had alot of fun browsing through her site, and I'll definitely be back to try more of her recipes. Thanks Debbi for all your inspiration!<br />
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So, where did I land? The <a href="http://debbidoesdinnerhealthy.blogspot.com/2011/09/vegetable-dip.html" target="_blank">Home made vegetable dip</a>. I am so glad I chose this one. We love to snack on raw vegetables, but my kids especially like something to dip it in. I typically buy a yogurt based ranch dressing, it's an all natural sort of brand, and we love it. Who doesn't love ranch? But, this is real veggie dip, with all the flavors of one bought, but made at home. It was easy peasy to make, and uses staple ingredients. Total winner. <br />
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Ingredients:<br />
1 6oz plain yogurt<br />
1/3 cup light sour cream<br />
1/3 cup light mayo<br />
1 tsp onion powder<br />
1 1/2 tsp dried dill weed<br />
2 tsp Lawry's seasoned salt<br />
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Whisk it all together, and wa-lah! I told you it was easy, or as my kids say... easy peasy lemon squeezy. I bet this would be good with a squeeze of lemon, hmm. Chill it for about an hour before serving to let all the flavors blend.<br />
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Don't you just want to munch on some fresh veggies right now? :-) Happy crunching.<br />
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I just wanted to let you all know that I am having some technical difficulties with my blog right now. I'm working to resolve them. You can still enjoy my existing posts, I just haven't been able to post anything new. I'm really sorry, and really bummed! I had another fabulous Christmas Eve Open House, and I really wanted to share those appetizer recipes!! I know I can post them later, but it was just killing me knowing I wasn't able to share as I don't have this figured out yet! <br />
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Thank you so much for your patience. Happy New Year!<br />
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ChellieArt From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com2tag:blogger.com,1999:blog-7520643178966750544.post-27031730198996174072012-11-19T12:00:00.000-05:002012-11-19T12:00:04.386-05:00SRC: Nutty Granola<div class="separator" style="clear: both; text-align: center;">
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This month's <a href="http://www.secretrecipeclub.com/" target="_blank">Secret Recipe Club </a> reveal is from <a href="http://www.eliotseats.com/" target="_blank">Eliot's Eats</a>. Debra's blog is filled with wholesome goodness! I loved looking through her recipe's, as well as just browsing the other parts of her blog. I also loved that she has a heart for real food and eating local. <br />
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If you're new around here, The Secret Recipe Club is a once a month event where I'm assigned another members blog to cook from and blog about. Likewise, someone has my blog too. It's a secret until the big reveal day. Plus, for a foodie like me, I've been introduced to so many amazing food blogs through this experience. Please go check out <a href="http://www.secretrecipeclub.com/" target="_blank">The Secret Recipe Club</a> for tons of awesome blogs, recipe's and bloggers. These people are a fantastic community. <br />
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One of the favorite foods in my household is granola, so I was thrilled to find Eliot's Eats <a href="http://eliotseats.com/?p=11387" target="_blank">Nutty Granola recipe</a>. It is quite different from my <a href="http://artfrommytable.blogspot.com/2011/09/granola.html" target="_blank">'usual'</a>, so I was excited to try it. Not that I don't love the other one, I just think a little variety is good. I did make a couple changes due to not having some ingredients on hand, and they are noted in the ingredient list. <br />
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Nutty Granola<br />
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2 T. canola oil<br />
1/4 c. local honey<br />
1/4 c. light molasses (not blackstrap)<br />
1/2 c. brown sugar (light or dark—your choice)<br />
1/2 t. Kosher salt<br />
1 t. ground cinnamon<br />
4 c. old-fashioned oats<br />
1 c. pecan halves (I used walnuts)<br />
1/4 c. raw pepitas<br />
1/2 c. raw pistachios (I used cashews--although I would have loved the pistachios)<br />
1/4 c. flax seeds (I omitted because I only had flaxseed meal)<br />
1/4 c. chia seeds<br />
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I also roughly chopped my nuts, which Debra's recipe does not suggest. I just have little ones eating it.<br />
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Preheat oven to 325 degrees . </div>
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Place canola oil, honey and molasses in a sauce pan. I loved Debra's tip to measure the canola oil into a 1/4 c. measuring cup. Swirl it around to coat the measuring cup and then pour it in a small sauce pan. This will help the honey and molasses flow from the cup. Add the brown sugar, salt and cinnamon.<br />
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Heat over low heat and stir with a whisk until sugar is dissolved. Let cool slightly while the other ingredients are mixed.<br />
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In a large mixing bowl, stir together oats, walnuts, pepitas, cashews, and chia seeds. Pour honey mixture over oat mixture and stir well so all ingredients are coated.<br />
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Divide mixture and spread evenly on the two baking sheets. Place in oven and and set timer for 10 minutes. After timer goes off, rotate baking sheets and stir. Add timer for another 10 minutes. Repeat. Total cooking time is 35-40 minutes.<br />
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This does tend to burn easily so watch carefully.<br />
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Some of our favorite ways to eat granola: As a cereal,<br />
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Topping off Yogurt,</div>
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Or spreading some Almond butter on apple slices and sprinkling the granola over it.</div>
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This granola just might be a new favorite! Thanks <a href="http://www.eliotseats.com/" target="_blank">Eliot's Eats!</a></div>
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Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com7tag:blogger.com,1999:blog-7520643178966750544.post-13614275841138240582012-11-13T10:37:00.000-05:002012-11-13T10:37:13.074-05:00Maple Apple Crisp<div class="separator" style="clear: both; text-align: center;">
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I've been meaning to post this recipe since October when I made it for my hubby's birthday. I loved the addition of maple syrup and dried cranberries to this delicious Apple Crisp. <br />
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For those of you who don't know, we are foster parents. In August, 2 lovely little girls came to live with us. We added a 3 yr. old and a 1 yr. old to our 6 yr. old and 8 yr. old. We are really enjoying them. I know people have 4 plus kids, and do great, but it did take a little adjusting. Going from 2-4 overnight, yeah, it was pretty chaotic. Let's be honest, there's a little chaos every day. :D But, I wouldn't change it. If we come to mind, please pray these girls lives would be touched in a positive way through being with our family for this time. Okay, that was my explanation (excuse?) for not writing more often. But, now on to the recipe:<br />
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This was adapted from Cuisine at Home.<br />
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1 1/2 c. all-purpose flour<br />
3/4 c. granulated sugar<br />
3/4 c. packed brown sugar<br />
1/2 tsp salt, divided<br />
2 sticks cold unsalted butter, diced<br />
3/4 c. old fashioned rolled oats<br />
3/4 c. chopped walnuts<br />
3/4 c. dried cranberries<br />
3/4 c. apple cider, boiling<br />
4 lb. Granny Smith apples, peeled, cored, and cut into slices (about 9 apples)<br />
3/4 c. pure maple syrup (gotta use the real stuff here)<br />
2 tbs fresh lemon juice<br />
2 tbs all purpose flour<br />
3/4 tsp ground cinnamon<br />
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Preheat oven to 350.<br />
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For the streusel, whisk together the flour, sugars, and 1/4 tsp salt in a bowl. Cut butter into flour mixture using a pastry blender until it resembles coarse crumbs.<br />
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Mix oats and walnuts into flour mixture with your hands until thoroughly combined; cover and refrigerate.<br />
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I could just eat this with a spoon.</div>
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For the filling, soak cranberries in apple cider, covered, until plumped.<br />
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Toss together apples, cranberries, maple syrup, lemon juice, 2 tbs flour, cinnamon, and 1/4 tsp salt in a large bowl. Transfer apple mixture to a 9x13 inch baking dish, (or 2 pie dishes work too). cover apples with streusel and bake until apples are tender, about 50 minutes. Let apple crisp rest on a cooling rack 30 minutes before serving.<br />
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We like to top ours with vanilla ice cream. Enjoy!!<br />
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<br />Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com0tag:blogger.com,1999:blog-7520643178966750544.post-78305147159522952222012-10-22T12:00:00.000-04:002012-10-22T12:00:05.603-04:00SRC: Artichoke Tomato Chicken<div class="separator" style="clear: both; text-align: center;">
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Hi! It's time for another <a href="http://www.secretrecipeclub.com/" target="_blank">Secret Recipe Club</a> post! This month I had the honor of making something from Lynne's blog <a href="http://365daysofbaking.blogspot.com/" target="_blank">365 days of baking</a>. I felt an instant connection to Lynne when I read that her dream job was to me a mother. She and her family reside in the warmer area of the States, AZ. Lynne, can I come for a visit to get away from cold Michigan this winter? :-) Lynne has many talents and I am incredibly impressed that she would take on the challenge of baking something for 365 days in a row! That is amazing! I love to bake, but I think I would feel stressed! Kudo's to you Lynne! There is not a lack of choices on her blog. Some of the incredible things I considered were <a href="http://365daysofbaking.blogspot.com/2012/01/day-317-homemade-cheese-crackers.html" target="_blank">Home made cheese crackers</a> (I've always wanted to try that for my kids), <a href="http://365daysofbaking.blogspot.com/2012/06/banana-bread-french-toast.html" target="_blank">Banana Bread French Toast</a>, <a href="http://365daysofbaking.blogspot.com/2011/10/day-233-baked-apple-cider-doughnuts.html" target="_blank">Baked Apple Cider Doughnuts</a>, and look at these babies, <a href="http://365daysofbaking.blogspot.com/2012/10/fluffernutter-nutella-crescents-in.html" target="_blank">Fluffernutter Nutella Crescents</a>! YUM! But after looking at all her beautiful recipes, I landed on this one. <a href="http://365daysofbaking.blogspot.com/2011/09/day-210-artichoke-tomato-chicken.html" target="_blank">Artichoke Tomato Chicken</a>. I loved the simplicity of this one, but it's so flavorful! It's healthy, which is good, I could serve it for dinner. The Fluffernutter Nutella Cresents, well, I'm afraid I would eat them all myself. But I will try those sometime when I have a crowd, or, maybe I will make them just for me. :-) <br />
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Artichoke Tomato Chicken<br />
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4 boneless skinless chicken breasts<br />
1 cup Italian style breadcrumbs<br />
4 medium size artichoke hearts (from a can/jar) sliced into thirds<br />
4 plum tomatoes, sliced<br />
1 tablespoon fresh oregano, chopped (I used dried)<br />
6 slices provolone cheese<br />
1 cup chicken broth<br />
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*I dipped the chicken in egg first, which is different from the original recipe*<br />
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Preheat oven to 425ÂşF.<br />
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Prepare a 9 X 13" baking dish by spraying it with cooking spray.</div>
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Place 1 egg, slightly beaten into 1 dish and the bread crumbs into another shallow dish.</div>
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I added a little milk to my egg just to stretch it a little bit.</div>
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Using one breast at a time, dip the chicken in the beaten egg, and then the bread crumbs and place in prepared baking dish.</div>
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Place tomatoes and then artichokes on each piece of chicken.<br />
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Sprinkle with oregano.</div>
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Slice provolone cheese and half and place over each chicken breast. Depending on the size of your chicken breast, you may need 2 or 3 slices on each breast.<br />
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Gently pour chicken broth into dish.</div>
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Bake for 20 minutes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicq8uhqgTGJSO4jJXIw_tVvwzwPiVMAg2JGhTFn-7KmDOaIO53nGN3u-1lRWenZv17Iwd1KWrrZch8MpqkoGrzK69GqIBypyQHDjT4st2K_7zv0rYM9CiHzA49LuQDpwWjRz4eS4g0CGY/s1600/srctomatoartichokechicken-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicq8uhqgTGJSO4jJXIw_tVvwzwPiVMAg2JGhTFn-7KmDOaIO53nGN3u-1lRWenZv17Iwd1KWrrZch8MpqkoGrzK69GqIBypyQHDjT4st2K_7zv0rYM9CiHzA49LuQDpwWjRz4eS4g0CGY/s640/srctomatoartichokechicken-3.jpg" width="640" /></a></div>
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So, the verdict? Really, really good! Everyone loved it. Thanks Lynn for such a simple, easy and super flavorful recipe!<br />
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Make sure you stop by <a href="http://www.365daysofbaking.blogspot.com/" target="_blank">365 days of baking</a> and <a href="http://www.secretrecipeclub.com/" target="_blank">The Secret Recipe Club</a> for more awesome recipes!<br />
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Thanks for stopping by!<br />
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Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com12tag:blogger.com,1999:blog-7520643178966750544.post-66527090013496307912012-10-14T15:33:00.002-04:002012-10-14T15:33:43.828-04:00Taste of Michigan part 2<br />
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<a href="http://www.tasteofmi.com/" style="margin-left: 1em; margin-right: 1em;"><img height="320" src="https://lh6.googleusercontent.com/-LB0mUHfgQFc/UAf2aECzKfI/AAAAAAAAA6o/BESb9WgOY5w/s320/TasteofMI_logo1+125px+for+small+sidebar.jpg" width="260" /></a></div>
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It's been a week since I attended the much anticipated "Taste of Michigan" event. It's amazing how far behind you get after only 1 day away from home. A huge huge huge Thank you to my awesome amazing husband, who, stayed home all day with 4 kids, so I could attend the event. I love you so much honey! (Isn't he so hot?!)<br />
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Photo by Rudy Malmquist</div>
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Now, on to my recap. Please excuse the poor quality on some of these photos. Some were taken with my phone, which does NOT begin with "i". </div>
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Our first stop was at the <a href="http://fultonstreetmarket.org/" target="_blank">Fulton Street Farmer's Market</a>. </div>
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Wow, I haven't been to this market in a really long time. I knew it was great, but it sure has changed since I've been there. It's all covered, and they have such an abundance of goods. We had 20 bloggers that met here, and we started with breakfast at <a href="http://silversporkgr.com/" target="_blank">The Silver Spork Food Truck</a>. I had the baked oatmeal, it was delish! Everything that was coming out of that truck looked amazing. You just wouldn't expect that from a truck. </div>
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Next, we headed over to <a href="http://www.artofthetable.com/" target="_blank">Art of the Table</a>. </div>
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This is one of my favorite shops. They have tons of kitchen gadgets, towels, napkins, serving dishes and yummy prepared foods. When we arrived, <a href="http://patriciaschocolate.com/" target="_blank">Patricia's Chocolates</a> was doing a demo with LOTS of tasting! Her chocolates were amazing, lots of different varieties, and who doesn't love chocolate? </div>
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After some tasting and shopping, The wonderful people at Art of the Table handed each of us a bag of goodies on our way out. </div>
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Then we were off for a little 'free time'. We wandered around the shops on Wealthy street and Cherry Street District. I really enjoyed spending time with other bloggers. I love that one thing in common with someone can just unite you and give you a special connection. </div>
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At 1:00 it was time for our private lunch at <a href="http://www.bistrobellavita.com/" target="_blank">Bistro Bella Vita</a>. First we had a wonderful demonstration from Liz on how to make her family recipe of hummus, using <a href="http://www.kitchenaid.com/flash.cmd?/#/page/home" target="_blank">Kitchen Aid's</a> new food processor. Hummus is one of my favorite things, and I loved her recipe. </div>
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Then Bistro served us appetizers, and pasta and risotto. Of course it was all super tasty! </div>
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At the end of our Lunch, Kitchen Aid gave away a beautiful, shiny red Mixer!!! </div>
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I did not win, but Meghan, from <a href="http://www.whatmegansmaking.com/" target="_blank">What Meghan's Making</a> did win, and she's a baker. How appropriate! </div>
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After lunch, we headed over to <a href="http://reservegr.com/" target="_blank">Reserve Wine and Food</a> for a little tasting and Charcuterie. </div>
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Now, my husband and I don't drink, so this is a place that probably would not attract me. I am so glad this was on our agenda! Peter, the General Manager gave us a tour of the building, which was formerly a bank. He definitely knows his stuff. I learned alot about the industry, and about the restaurant and what they serve. He was very hospitable. The wine cellar is kept in the former vault, and they still have the door. It added so much character. </div>
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Peter-General Manager</div>
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Doing what food bloggers do... taking pics!</div>
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Claire from DC as in Washington</div>
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Listening to Peter</div>
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The Vault</div>
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Anyone for a $2700 bottle of Wine? fun fact, they've sold 0 and they keep 2 on hand.</div>
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After mingling with my new favorite foodies, I headed back home to freshen up for dinner at <a href="http://ilovethejw.com/dining.html" target="_blank">Six One Six</a>. Of course, dinner was AMAZING. We started with a cauliflower soup, then enjoyed a beet and pear salad, followed by our main course, which was a lovely stuffed chicken, and finished with a chocolate banana dessert.</div>
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The awesome chef's at six one six. </div>
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All of our stops treated us with impeccable service! Thank you to all of you. </div>
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<a href="http://thelemonbowl.com/" target="_blank">Liz from The Lemon Bowl </a> and <a href="http://www.rachelcooks.com/" target="_blank">Rachel from Rachel Cooks</a> put this event together. They did an amazing job! Did I say it was amazing already? I just can't think of another adjective that describes this event. Thank you Liz and Rachel!! I was so honored to be apart of this. </div>
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It was such an eventful day full of food, new friends, and SWAG!!! Okay, so I'm from W. Michigan, I love a good deal, and the only thing better than a good deal is FREE! So many local companies donated awesome stuff for our swag bags. So professional right, "stuff". There is too much to list, but there was over $500 worth of products in our bags. A few of my favorites... Rowsters Coffee, Vanilla beans and vanilla extract from Beanilla, Good Life Granola, a cookbook, pickles... okay, I loved it all!</div>
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Here's some of my new foodie friends. I wish I had pictures of them all!</div>
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Nicole</div>
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Shiela</div>
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Meghan (mixer winner!) and Nikki</div>
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Please visit <a href="http://www.tasteofmi.com/" target="_blank">Taste of Michigan</a> to see all the lovely sponsors and attendees and their fabulous websites, and make sure you tell them I sent you. :D</div>
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Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com7tag:blogger.com,1999:blog-7520643178966750544.post-41187139994229173152012-10-06T08:07:00.001-04:002012-10-06T08:07:39.051-04:00Taste of Michigan<div align="center">
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It's here! It's here! I am so excited and honored to be attending Taste of Mi TODAY!!! </div>
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This is the first food blogging event I have ever attended. This blog started as a hobby and a way to log my favorites/trials/errors in a paperless way. The thought of meeting with other food bloggers never even crossed my mind. I am so excited... oh, did I mention that already?</div>
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Here's a <a href="http://www.rachelcooks.com/2012/10/04/taste-of-mi-part-1/" target="_blank">great article by Rachel Cooks</a> (one of the founders) with some fun facts for more info. </div>
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You can also follow along live twitter@tasteofmi or visit our website <a href="http://www.tasteofmi.com/" target="_blank">www.tasteofmi.com</a></div>
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Pictures of the festivities to come! Have a great day!</div>
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Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com2tag:blogger.com,1999:blog-7520643178966750544.post-8300399086558279952012-10-02T20:52:00.000-04:002012-10-02T20:52:10.873-04:00Pumpkin Oatmeal Cups<div class="separator" style="clear: both; text-align: center;">
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I love Fall, I love fall cooking, I love pumpkin! So, here's a fun and easy recipe I first saw on <a href="http://www.pinterest.com/" target="_blank">Pinterest</a>. <br />
They come from <a href="http://greenlitebites.com/2010/10/10/pumpkin-oatmeal-cups/" target="_blank">Green Lite Bites</a>. I did add Pepita's (the little green pumpkin seeds) to it. This is a great breakfast, or snack. YUM! <br />
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1 15oz can of pumpkin (420g)<br />
1/2 cup vanilla Almond milk (I used unsweetened)<br />
2 eggs<br />
1 tbsp Baking powder<br />
3 cups (240g) Old Fashion or Rolled Oats<br />
1 tbsp pumpin pie spice<br />
1/3 cup of brown sugar or sugar in the raw<br />
1/2 cup of pepitas.<br />
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Preheat oven to 375 degrees<br />
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Mix all ingredients together, and let sit while you prepare the muffin pans.<br />
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Spray a muffin pan and/or liners with with non-stick spray.<br />
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Divide batter into 15 muffin cups. They should be just about filled.<br />
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Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.<br />
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<br />Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com0tag:blogger.com,1999:blog-7520643178966750544.post-70769867282471829462012-10-02T20:47:00.003-04:002012-10-02T20:52:42.820-04:00Pumpkin Chocolate Chip Muffins<br />
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These are my all time favorite pumpkin muffins. I make them every year. This is a lighter version substituting applesauce for oil. This recipe makes 24 muffins. I often cut it in half, otherwise I would eat way too many of them! <br />
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These are from <a href="http://www.food.com/recipe/lite-or-light-pumpkin-chocolate-chip-muffins-2509" target="_blank">Food.com</a><br />
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Ingredients<br />
4 eggs<br />
1/2 cup oil ( or substitute applesauce for this too)<br />
1 cup unsweetened applesauce<br />
1 (16 ounce) cans pumpkin<br />
1 1/2 cups sugar<br />
3 cups flour<br />
2 teaspoons baking soda<br />
2 teaspoons baking powder<br />
2 teaspoons cinnamon<br />
1 teaspoon salt<br />
12 ounces semisweet mini chocolate chips<br />
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Directions<br />
Mix first 5 ingredients together; separately, mix dry ingredients.<br />
Blend the two mixtures together, fold in chips.<br />
Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don't work very well.).<br />
Bake at 400 degrees F. for 16-20 minutes.<br />
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<br />Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com1tag:blogger.com,1999:blog-7520643178966750544.post-91689960892774129582012-10-02T20:41:00.000-04:002012-10-02T20:53:17.279-04:00Vegetarian Chili<div class="separator" style="clear: both; text-align: center;">
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I was looking for a vegetarian chili since my husband has decided to stop eating meat. I wondered if I should just do my regular chili recipe, which I love, and leave out the meat, or just explore. So, I decided to google. What did we do before google? Anyway, I adapted this lovely recipe from <a href="http://pickyeaterblog.com/the-best-vegetarian-chili-ever/" target="_blank">The Picky Eater</a>. I loved the name of that blog. It describes me! Well, I've branched out a lot over the years, but I do still have things I'm particular about. :-) For the beans in this recipe, I usually use dried, and prepare them in my pressure cooker, for more info on that, look <a href="http://artfrommytable.blogspot.com/2010/08/my-new-kitchen-tool.html" target="_blank">here.</a> You can certainly use canned beans as well. If you go that route, rinse and drain them. And, feel free to use whatever your favorite beans are, I just happen to like a variety. :-)<br />
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1 cup dried Kidney beans<br />
1 cup dried Black beans<br />
1 cup dried Cranberry beans<br />
1 cup frozen corn<br />
1 red bell pepper, diced<br />
1 orange bell pepper, diced<br />
1 jalepeno finely chopped<br />
1 sweet onion, diced<br />
2 15oz cans diced tomatoes<br />
1 cup vegetable broth<br />
5 garlic cloves, crushed in a garlic press<br />
1 heaping tbsp chili powder<br />
1 tsp cumin<br />
1 tsp coriander<br />
1 tsp Ghirardelli cocoa powder (unsweetened)<br />
1/2 tsp garlic powder<br />
1/2 tsp salt<br />
1 tsp smoked paprika<br />
Black pepper to taste<br />
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If using dried beans, prepare them according to directions so they are ready before you begin.<br />
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Chop the garlic, onion, and bell peppers and jalapeno. Saute lightly over medium high heat in 1-2 tsp olive oil.<br />
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Once the veggies have sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.<br />
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You can also do this in the slow cooker. If you do, I would recommend still sauteing the onions and peppers. But you don't have to, I just like the flavor better. My whole family LOVED this recipe! Let me know what you think!<br />
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Notice the corn muffins in the background? Those were yummy too! There's nothing like a hot corn muffin to go with your chili!</div>
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<br />Art From My Tablehttp://www.blogger.com/profile/01264220019812414000noreply@blogger.com0