tag:blogger.com,1999:blog-91203238897016749802024-03-13T23:16:37.221-07:00Food MischiefJust a well-mannered guy who enjoys being mischievous in the kitchen...when he's not watching hockey.Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-9120323889701674980.post-91608943517732231822023-07-24T11:13:00.003-07:002023-07-24T11:13:51.727-07:00Naan (Pakistan & Indian Fluffy Flatbread)<p><b> Ingredients</b></p><p></p><ul style="text-align: left;"><li>Warm Water 90 degrees F (1/2 cup)</li><li>Active Dry Yeast (1 tsp or 3g)</li><li>White Sugar (1 tbsp)</li><li>All Purpose Flour (200g)</li><li>Kosher salt (1.5 tsp)</li><li>Honey (1 tbsp, or white sugar if you don't have honey)</li><li>Olive Oil (1 tbsp)</li><li>Plain Yogurt (1/4 cup)</li></ul><p></p><p></p><div><b>Instructions</b></div><div><ul style="text-align: left;"><li>Microwave water in 10 second increments until it reaches 90F. If you don't have a food thermometer, if you can keep your finger submerged in the water without it feeling "hot" and just being a pleasant "warm" then its good. Any hotter and you'll kill the yeast bacteria</li><li>Stir in the yeast and sugar and let it sit for 10 minutes. This is called blooming the yeast which gives a head start on the fermentation. If it doesn't bloom (has a foamy layer on top), check the expiration date of your yeast.</li><li>While its blooming, in a separate mixing bowl whisk together your flour and salt. The mixing bowl should be large enough for your to mix with your hands.</li><li>Once yeast is bloomed, add it with all remaining ingredients into the mixing bowl.</li><li>This will be an uncomfortable part if you're a tactile person who hates the feeling of sticky person, but it gets better. You'll first squeeze the mixture together to incorporate them all well into a ball</li><li>Dump this mixture onto a floured surface and knead (watch a YouTube video on kneading) for 10 minutes or until its no longer sticky and has a smooth surface. You may need to add small amounts of flour depending on how humid your home is</li><li>Cover the mixing with plastic wrap and let it proof for 1 hour or until it doubles in size. If its cold in your home, you can turn your over on for about 1 minute until it feels warm (but not hot) and let it proof in there. The yeast activity is directly correlated to the temperature and amount of sugar it has to eat.</li><li>Once proofed, then divide the dough into 7 dough balls. Watch this YouTube <a href="https://www.youtube.com/watch?v=6xQfXC8Jw4Q">video</a> (1 min) to learn how to properly make the balls</li><li>Cover it with a dry kitchen towel and let proof another 30 minutes</li><li>Bring a pan to medium heat (no oil needed)</li><li>Using a rolling pin (a wine bottle works too), roll out the dough on a lightly floured surface starting from the center into naan shapes. If it feels like the dough is not staying in shape, this means the gluten needs to relax. So just cover it with a kitchen towel and let it rest for 15 min (turn off your pan while this is happening!)</li><li>You're going to do an assembly line style here. Roll one piece of naan out, then cook it. If you try to roll out all the naans first, they will dry out. Cook the naan for 1 minute on the first side (or until you see large bubbles forming. Using a spatula, lift up the naan and check to see if its not burning. Try get it to a point of looking brown with some dark spots</li><li>Flip to the other side and cook another minute</li><li>Store the cooked naans in a dry kitchen towel and wrap it. The wrap will steam the naans to keep them fluffy and soft + keep them warm. </li></ul></div><p></p>Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com0tag:blogger.com,1999:blog-9120323889701674980.post-51855567313661064652023-07-17T11:14:00.006-07:002023-07-17T13:26:13.474-07:00Meyer Lemon Cardamom Curd<div><b>Ingredients:</b></div><div>2 tbsp meyer lemon zest (~3 small meyer lemons worth)</div><div>1/2cup white sugar</div><div>1/4 tsp ground cardamom (optional for added flavor complexity)</div><div><div>1/4 tsp kosher salt</div></div><div><div>2 egg yolks (optional: add an extra egg yolk if you want a thicker consistency. Yolks have a natural thickener called lecithin which is why they are great for sauces)</div><div>1 whole egg</div></div><div>2 tbsp raw honey (the honey and maple syrup are optional for added flavor complexity. If you don't have, then just add 2 more tbsp of sugar)<br /></div><div>1 tbsp maple syrup</div><div>1/2 cup fresh squeezed meyer lemon juice</div><div>3 tbsp cold butter</div><div>1.5 tsp vanilla extract</div><div>1 tsp vanilla bean paste (optional, but if you don't have it, then add 1 more tsp of vanilla extract)</div><div><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /></div><div><b>Steps</b>:</div><div>1) Whisk sugar, salt, and cardamon in a bowl, then add in zest. Rub sugar mixture and zest together with your fingers to release the oils in the zest until a wet sand consistency emerges.</div><div>2) Whisk in eggs, honey, maple syrup, until well combined</div><div>3) Add mixture with lemon juice in a non-metallic bowl over a double boiler and whisk continuously until it thickens (170F). A double boiler is just a sauce pan with some water simmer on low with a bowl that fits snuggly on top. This is a way of cooking delicate things like eggs in sauces gently to avoid scrambling</div><div>4) Take it off heat. Whisk in 1 tbsp of butter a time until well incorporated before adding the next one. </div><div>5) Whisk in vanilla extract and paste</div><div>6) Let cool for about 5 minutes then add plastic wrap on surface to prevent skin from forming and cool completely in the fridge (~4 hours)</div><div>7) Once cooled, use a fine mesh sieve to strain out zest and create a very smooth consistency</div><div><br /></div><div><b>Notes</b>:</div><div><ul style="text-align: left;"><li>Tasted best after 12+ hours of refrigeration. Like just about any sauce, it benefit from some time to let the flavors settle and natural chemical reactions occur. </li><li>I would like a thicker curd next time, so I'll add in an extra egg yolk. This would make it a better consistency for tarts, fillings in brioche doughnuts, etc. </li><li>Flavor was the right balance of tart and sweet for me, as I really wanted the meyer lemon flavor to be the start with the other flavors being more of the supportive cast to make it more interesting for my taste bud</li></ul></div>Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com0tag:blogger.com,1999:blog-9120323889701674980.post-61892056263023644072023-02-14T20:03:00.003-08:002023-02-14T20:07:27.563-08:00Karin Loves to Make Chai Concentrate<p><b> Ingredients:</b></p><p></p><ul><li>5.5 cups of filtered water</li><li>15 cardamom pods</li><li>3 medium size cinnamon sticks (break it up into pieces with your fingers) </li><li>20 peppercorns </li><li>10 cloves </li><li>5 all spice balls </li><li>3 whole star anise </li><li>4 tbsp Darjeeling black tea (or a loose leaf black tea of your choice) </li><li>25g (2inch) ginger knob (smashed/crushed)</li><li>1/4 cup light brown sugar (lightly packed down)</li><li>1/4 tsp nutmeg</li><li>1 tbsp honey</li><li>1 tsp vanilla</li></ul><div><br /></div><div><b>Instructions:</b></div><div><ol><li>Add the cardamom, broken up cinnamon sticks, peppercorns, cloves, all spices balls, and star anise into a mortar and pestle. Crush up everything into pieces without grinding them fine. The point is to just open up the spices to allow for more extraction. If you don't have a mortar, you can add to a plastic bag and use a rolling pin, a wine bottle, etc to crush up the spices.</li><li>Add the crushed up spices to a sautee pan on medium heat and warm up the spices, stirring occasionally for 1-2 minutes (or until you start to smell it). The purpose here is to awaken the essential oils in the spices, which will make for a more flavorful tea</li><li>Add water, warmed up spices, and ginger to a pot, and turn on to high heat</li><li>Once the water is at a simmer/gentle boil, continue letting it all simmer for 10 minutes</li><li>Add the tea and then turn off the heat. Let the tea steep for 4 minutes</li><li>Strain the tea with a sieve or fine cheese cloth</li><li>Clean out your pot, then add the tea back to the pot and turn the heat back on to high</li><li>Add the sugar, nutmeg, and honey and let simmer for 5 minutes to reduce down the liquid. If you want a more concentrated flavor (ie if you are planning to mix with milk), you can cook it down longer.</li><li>Take off the heat and add the vanilla.</li><li>Let the tea cool down naturally. You can speed this up by sticking it in the freezer for 30 minutes, then letting it cool the rest of the way out on your counter. </li></ol></div>Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com0tag:blogger.com,1999:blog-9120323889701674980.post-13158577564049585892022-04-03T17:32:00.005-07:002023-07-17T13:20:53.901-07:00Creamy Cashew Milk<p> Ingredients:</p><p></p><ul style="text-align: left;"><li>1 cup (145g) raw, unsalted cashews</li><li>5 cups filtered water</li><li>2 tsp vanilla bean paste [<a href="https://www.amazon.com/gp/product/B006OD5ISG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1">What I used</a>]</li><li>1/4 tsp kosher salt</li><li>7 pitted dates</li></ul><div><br /></div><div>Instructions:</div><div><ol style="text-align: left;"><li>Add the cashews to a bowl, cover with water, and let them soak for 2 hours</li><li>After soaking is complete, discard any cashews that are floating. It's an indicator that they have gone bad (rancid). </li><li>Drain the cashews and them to a high powdered blender along with the rest of the ingredients</li><li>Blend on high for 1-2 minutes</li><li>Pour the cashew milk through a fine mesh sieve (this is more of a safety net. The cashews are low in fiber, so you shouldn't really find any little bits)</li><li>Store the cashew milk in a container for up to 1 week. Before each use, give it a quick shake. Since you don't have any emulsifiers or gums, its natural for it to separate. If you did want to prevent separation, you could add 1/4 tsp xanthan gum when blending</li></ol></div><p></p>Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com0tag:blogger.com,1999:blog-9120323889701674980.post-90073609516483094522021-05-21T10:54:00.002-07:002021-05-21T10:54:45.010-07:00Tamarind Chipotle Chutney<p>Ingredients:</p><p>110g tamarind paste, de-seeded</p><p>1 chipotle pepper in adobo sauce, whole</p><p>20g of white onion, rough chopped</p><p><br /></p><p>1) Soak tamarind paste in warm water for 10 minutes</p><p>2) Once tamarind paste is soaked, remove from water (set aside the soaking water), and mash it up with your hands to find any black hard seeds. Remove those.</p><p>3) Add all ingredients to blender with 2 tbsp of soaking liquid at a time. Blend until smooth</p>Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com0tag:blogger.com,1999:blog-9120323889701674980.post-50769376722247826262020-07-11T19:06:00.000-07:002020-07-12T18:19:37.872-07:00Summer Harvest Pizza Sauce V1<a name='more'></a><b style="font-family: arial, helvetica, sans-serif; font-size: x-large;">Summer Harvest Pizza Sauce V1</b><br />
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<i style="font-family: arial, helvetica, sans-serif;"><span style="font-size: x-small;">Prep Time: 5 minutes </span></i><br />
<i style="font-family: arial, helvetica, sans-serif;"><span style="font-size: x-small;">Cook Time: 30 minutes</span></i><br />
<i style="font-family: arial, helvetica, sans-serif;"><span style="font-size: x-small;"><br /></span></i>
<i style="font-family: arial, helvetica, sans-serif;"><span style="font-size: x-small;">For next time: Sub ground shittake mushrooms or soy sauce for fish sauce to make it vegan friendly. </span></i><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><i><br /></i></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 medium sized red tomatoes, quartered and de-stemmed (Picked up from farmers market)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp Olive Oil + additional 1 tbsp to add to sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp Italian Seasoning + additional 1 tbsp to add to the sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 clove Garlic (keep the skin on it)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp red wine vinegar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp Black Pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp Fish Sauce</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Hardware:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sheet pan</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Blender</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><b>Suggested Recipe:</b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1) Pre-heat oven to 400 degrees</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2) Add 1 tbsp to the baking sheet and spread it around until all parts of the sheet are covered</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3) Toss the quartered tomatoes gently in 1 tbsp of olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4) Set the tomatoes on the baking sheet, skin side down, spaced about 2 inches apart</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5) Sprinkle 1 tsp italian seasoning, evenly, over the top of the tomatoes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6) Add garlic clove to the baking sheet</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">7) Cook for 30 minutes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">8) Let the tomatoes and garlic cool for about 20 minutes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">9) Remove skin from garlic</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">10) Add garlic and tomatoes, salt, pepper, vinegar, fish sauce, 1 tsp italian seasoning, 1 tbsp olive oil to blender and blend on low for about 10 seconds. Its ok to have bits of tomato still</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">It should have deep, rich red color. As always, taste and make adjustments, especially on salt levels.</span></div>
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Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com16tag:blogger.com,1999:blog-9120323889701674980.post-82957647866138386972020-05-23T15:44:00.000-07:002020-05-23T15:45:37.110-07:00Puri (Crispy Indian/Pakistani Flatbread)<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 18pt; white-space: pre-wrap;"><span style="background-color: white; color: #222222; font-size: small;">Puri is a crispy flatbread that resembles a tortilla. I'll show you a much quicker way to create it without having to roll out your own dough. Takes 1 minute!</span>
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<a name='more'></a><span style="font-family: arial, helvetica, sans-serif; font-size: 18pt; white-space: pre-wrap;">Puri (Crispy Flatbread)</span><br />
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<span style="color: black; font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; font-weight: 700; vertical-align: baseline; white-space: pre;">Ingredients List:</span><br />
<span style="font-size: 11pt; white-space: pre;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Uncooked or partially cooked flour tortillas (if you can only find cooked, that's ok)</span></span></div>
<span style="font-size: 11pt; white-space: pre;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Vegetable oil</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 11pt; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Instruction</span><span style="font-size: 18pt; white-space: pre-wrap;"> </span></span></div>
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<span style="font-size: 11pt; white-space: pre-wrap;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bring a shallow pan of oil to about 350 degrees (usually keeping it at medium heat for 5-7 minutes will do that). You can test if its at the right temperature by dipping some of the tortilla in and seeing if it sizzles immediately.</span></span></div>
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<span style="font-size: 11pt; white-space: pre-wrap;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
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<span style="font-size: 11pt; white-space: pre-wrap;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Using tongs, add in a flour tortilla and let it fry for about 30 seconds (or until it starts to puff up), then flip it (carefully)</span></span></div>
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<span style="font-size: 11pt; white-space: pre-wrap;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
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<span style="font-size: 11pt; white-space: pre-wrap;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Once golden brown, set it aside on a plate with paper towels to get excess oil off</span></span></div>
Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com0tag:blogger.com,1999:blog-9120323889701674980.post-17401534365126305712020-05-16T17:46:00.018-07:002021-06-08T15:40:16.784-07:00Non-Dairy Dark Chocolate Protein Bars V17<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial";"><span style="white-space: pre-wrap;">I only anticipated sheltering-in-place for 2 months (LOL), so I kept buying RX protein bars at $2 a piece thinking I'd be reunited with the free bars in the office break room.</span></span><br />
<span style="font-family: "arial";"><span style="white-space: pre-wrap;"><br /></span></span>
<span style="font-family: "arial";"><span style="white-space: pre-wrap;">Well, we've been told we're WFH until the end of the year. Man, I don't want my muscles to social distance from me but these bars are adding up fast.</span></span><br />
<span style="font-family: "arial";"><span style="white-space: pre-wrap;"><br /></span></span>
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<a href="https://i.pinimg.com/originals/fe/c7/fe/fec7fe9a7636086c22013412c3294e63.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="152" data-original-width="364" height="133" src="https://i.pinimg.com/originals/fe/c7/fe/fec7fe9a7636086c22013412c3294e63.gif" width="320" /></a></div>
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<a name='more'></a><i style="font-family: arial, helvetica, sans-serif; font-size: x-small;"><br /></i><span face=""arial" , "helvetica" , sans-serif" style="font-size: large;"><b>Non-Dairy Dark Chocolate Protein Bars V17</b></span><br />
<i style="font-family: arial, helvetica, sans-serif;"><span style="font-size: x-small;">Prep Time: 30 minutes </span></i><br />
<span face=""arial" , "helvetica" , sans-serif" style="font-size: x-small;"><i>Fridge Time: 90 minutes</i></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b> Ingredients:</b></span><br /><span face=""arial" , "helvetica" , sans-serif">70g raw almonds, toasted</span><div><div><span face=""arial" , "helvetica" , sans-serif">1 tsp Diamond Crystal kosher salt </span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><div><span face=""arial" , "helvetica" , sans-serif">3 tsp vanilla extract</span></div><div>1 tsp almond extract</div><div>2 tbsp tahini</div><div>1 tbsp agave or honey</div><div><span face=""arial" , "helvetica" , sans-serif"><div>280g Pitted Dates (1/4 soaked)</div></span></div><div>
<span face=""arial" , "helvetica" , sans-serif">3/4 cup egg white powder (120g)<br />1/4 cup (50g) unsweetened cocoa powder</span></div><div><br /></div><div><div><span face=""arial" , "helvetica" , sans-serif"><b>Suggested Recipe:</b></span><br />
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">- toast almonds in a pan on medium heat, moving the almonds around for about 5 minutes. Alternatively, could use roasted almonds.</div><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">- add nuts and salt to food processor and grind it out for about 3 minutes until you start to see it stick to the sides</div><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">- add remaining ingredients and blend for about 5 minutes. You can check if its done by stopping the blending and pressing on the mixture to see if its sticks together without crumbling. If needed, add more moisture through additional honey/agave and tahini. </div><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face=""arial" , "helvetica" , sans-serif">- Transfer the mixture into the baking dish, spread it out, and push it in hard until you get an even, edge to edge layer.</span></div><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face=""arial" , "helvetica" , sans-serif">- Optional: sprinkle sea salt and dark chocolate chunks on top and press into the mixture.</span></div><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">- Lets it chill in the fridge for an hour until its firm and cut into squares.</div></div><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face=""arial" , "helvetica" , sans-serif">- I prefer to keep these in the fridge but fine to keep out at room temp too.</span></div></div></div></div>Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com2tag:blogger.com,1999:blog-9120323889701674980.post-20311990444444815132020-05-10T16:46:00.001-07:002020-05-23T15:48:21.505-07:00Gnocchi + Brown Butter Lemon Garlic Sauce<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Italian comfort food at its finest. Simplicity lets each ingredient be the lead singer of this band. To make this flow well, I recommend that you boil our potatoes about an hour before you plan to eat. Or just drink your wine or bevvie of choice and eat your chef's snacks Cooking should be fun and easy.</span></div>
<a name='more'></a><b style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Prep Gnocchi </b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Prep Time: 10 minutes<br />Cook/Cool Time: 60 minutes</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Servings: 4 x 10 gnocchi pieces</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Note: It's ideal to eat these fresh. However, you can freeze them in a single layer on a floured tray and then transfer them to a zip lock bag</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 medium russet potatoes (they need to be russets!)<br />1.5 cups All Purpose Flour<br />1 tsp Salt<br />2 eggs, beaten<br /><br /><b>Hardware:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pot for boiling the potatoes</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cheese grater or ricer </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sifter / Sieve (Optional) </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fork</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Knife</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Baking tray or large platter<br /><br /><b>Suggested Recipe:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Wash/scrub your potatoes, keep the skin on<br /><br />Add potatoes to a pot and cover completely with water<br /><br />Place pot on stove on high heat until the water boils, then turn heat down to medium and partially cover with a lid. <br /><br />Cook for 30 minutes or until potato can easily be pierced easily all the way through with a knife<br /><br />Take potatoes out of the water/pot (if you plan to actually the gnocchi today, then keep the potato boiling water in the pot) and let cool for about 20 minutes, or until you can handle the warm potato without dropping it like it's hawwttttt.<br /><br />Cut the potatoes in half and peel off the skins<br /><br />Use a cheese grater or ricer to shave down the potatoes onto a floured cutting board or clean surface. Spread potatoes in a thin layer</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sprinkle salt and pour eggs all over the potatoes.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Add flour, half at a time. Ideally, it should be sifted on using a sieve<br /><br />Mix together with your hands or ideally a bench scraper without kneading too much.<br /><br />Bring it together in a log, adding flour all over the log and working surface if the mixture is too sticky still<br /><br />Break off a portion of the dough and roll into a log thats about ½” thick<br /><br />Use your butter knife or bench scraper to cut ¾” inch pieces<br /><br />Set pieces onto a baking tray thats been floured<br /><br />In between each batch, make sure your working surface is floured to prevent sticking</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><span style="font-size: large;"><b>Cook Gnocchi </b></span></span></div>
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<i style="font-family: Arial, Helvetica, sans-serif;">Cook Time: 15 minutes</i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><i><br /></i></span></span><b>Ingredients: (</b></span><span style="font-family: "arial" , "helvetica" , sans-serif;">per serving of 10 gnocchi dumplings)</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b>1/2 tsp salt<br />1 tbsp butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Hardware:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pot<br />Sautee pan<br /><br /><b>Suggested Recipe:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add 1 tbsp of salt to your potato boiling water (or fresh water) pot back up to simmer<br /><br />Add 1 tbsp of butter to a sautee pan and bring to a medium heat<br /><br />Add in gnocchi in batches to pot, making sure they don’t stick in the water<br /><br />Once they float to the top (usually 30-60 seconds), they are ready and can be taken out and added directly into the sautee pan in a single layer<br /><br />Add some salt to the gnocchi while in the sautee pan and let it cook for 2 minutes, then turn them to make sure both sides are browned<br /><br />Once doing cooking all gnocchi, then set aside<br /><br /><span style="font-size: large;"><b>Brown Butter Sauce + Assembly</b></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients:</b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b> (</b></span><span style="font-family: "arial" , "helvetica" , sans-serif;">per serving of 10 gnocchi dumplings)</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b>1.5 tbsp butter<br />1 clove garlic<br />Zest of 1 large lemon<br />Parmesan Cheese (grated)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Italian Parsley (Optional)<br /><br /><b>Hardware:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sautee pan<br />Zester (if you don’t have one, then we’ll just use the juice)<br /><br /><b>Steps:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat sautee pan up to medium and add butter<br /><br />Let butter turn brown, usually takes 3-4 minutes if<br /><br />Add garlic and cooked gnocchi and toss until well coated. 30 seconds-ish<br /><br />Serve in a bowl and toss gnocchi with zest of lemon and grated parmesan cheese.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As always, do a taste check. Is it salted to your liking? Lemony? If not, make add your adjustments. Don't settle for anything less than "mmmm" with volume increasing with each M.</span></div>
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Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com0tag:blogger.com,1999:blog-9120323889701674980.post-21116455323173965552020-05-10T14:03:00.003-07:002021-05-21T11:25:10.718-07:00Chipotle Hummus V4<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
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<span face=""arial" , "helvetica" , sans-serif">A traditional hummus dip, with a smoky spicy layer that just makes you want to eat this as a meal. I was pretty stupid to think that this would last me an entire week. </span><br />
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<a name='more'></a><div>
<span face=""arial" , "helvetica" , sans-serif"><b><span style="font-size: large;"><br /></span></b></span>
<span face=""arial" , "helvetica" , sans-serif"><b><span style="font-size: large;">Chipotle Hummus V2</span></b></span><br />
<span face=""arial" , "helvetica" , sans-serif"><i>Prep Time: 5 minutes. Seriously.</i></span><br />
<span face=""arial" , "helvetica" , sans-serif"><i>Servings: Ummm, like I said, it looks liked it would last me a work week and I ate it in 2 days.</i></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><i>Note: </i></span><span face=""arial" , "helvetica" , sans-serif"><i>If you're planning to serve it immediately, its good to let it sit at room temperature for at least an hour to let it come down in temperature (the blending friction heats it up). Also gives the spices an opportunity to keep working their magic.</i></span><br />
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<i><span face=""arial" , "helvetica" , sans-serif">Alternatively, you can make this a day in advance and just let it come to room temperature prior to serving. Your taste buds taste more when foods isn't refrigerator cold. Because, science.</span></i><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Ingredients:</b></span><br />
<span face=""arial" , "helvetica" , sans-serif">12oz (1 can) chickpeas (drained)</span></div><div><span face=""arial" , "helvetica" , sans-serif">1/4 tsp baking powder</span></div><div><span face=""arial" , "helvetica" , sans-serif">1/3 cup tahini<br />1 chipotle pepper in adobo sauce<br />3 large garlic cloves, minced <br />3 tbsp fresh lemon juice<br />2 tsp kosher salt<br />1 tbsp Smoked Paprika<br />1/4 cup Olive oil (or as much needed to get a creamy consistency)</span></div><div><span face=""arial" , "helvetica" , sans-serif">2 tbsp of chickpea liquid (aka aquafaba)<br />1/2 tsp citric acid (optional if hard to find)<br /><br /><b>Hardware:</b></span><br />
<span face=""arial" , "helvetica" , sans-serif">Blender, food processor, or magic bullet. </span><br />
<span face=""arial" , "helvetica" , sans-serif">Spatula<br /><br /><b>Suggested Recipe:</b><br />Drain the chickpeas, but reserve all of the chickpea liquid (aka aquafaba) and set it aside</span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif">Bring 2 cups of water in a pot to a boil</span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif">Add chickpeas and baking powder, cook for 5 minutes</span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif">Drain chickpeas and rinse to cool</span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif">Add all ingredients into food processor or blender except the olive oil<br /><br />Blend for 30 seconds and then start slowly streaming in olive oil until it gets to a creamy consistency</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Scrape down sides and blend 10 seconds. </span><br />
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<span face=""arial" , "helvetica" , sans-serif">Taste and make adjustments to your taste, especially salt, lemon, and chipotle pepper. </span><span face=""arial" , "helvetica" , sans-serif">Don't settle for anything less than "mmmm" with volume increasing with each M.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Pour hummus into your storage container of choice.<br /><br />Serve with toasted pita, naan bread, or just finger it.</span></div>
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Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com0tag:blogger.com,1999:blog-9120323889701674980.post-11562134523668801302020-05-10T13:49:00.001-07:002020-05-23T15:56:07.633-07:00Ragu Beef Bolognese Lasagna<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="color: #222222; font-family: "arial" , sans-serif;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; white-space: pre-wrap;">Classic lasagna prepared with less effort, same comforting flavors and textures. Can be made gluten free if you use gluten free lasagna noodles.</span></span><br />
<a name='more'></a><b style="font-size: 24px; white-space: pre;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ragu Beef Bolognese Lasagna</span></b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Prep Time: 15 minutes</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Cook Time: 45 minutes</i></span><br />
<span style="color: black; font-family: "arial" , "helvetica" , sans-serif; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Servings: 5-6</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span>
<span style="background-color: transparent; color: black; font-family: "arial" , "helvetica" , sans-serif; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre;"><b>Ingredients:</b></span><br />
<span style="background-color: transparent; color: black; font-family: "arial" , "helvetica" , sans-serif; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre;"><b><br /></b></span></div>
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<span style="background-color: transparent; color: black; font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">Beef Sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">3 tbsp canola/vegetable oil</span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">1/2 white onion, diced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">6 crimini mushrooms, diced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">3 celery spears, diced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">1 carrot, diced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">4 garlic cloves, minced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">1 lb 80/20 ground beef</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">2 tsp Salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">1 tsp Pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">1 tbsp, dried oregano </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">1 jar of marinara sauce (I prefer Rao’s brand)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; font-weight: 700; white-space: pre;">Ricotta Spread</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 11pt; white-space: pre;">8oz (1 cup) of ricotta cheese</span><span style="font-size: 11pt; font-weight: 700; white-space: pre;"><br /></span><span style="font-size: 11pt; white-space: pre;">1/2c parmesan cheese, shredded or grated is fine</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">1 egg</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">1 tsp salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">1/2 tsp pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Juice of 1 small lemon</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">3 garlic cloves</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">1 tsp oregano</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; font-weight: 700; white-space: pre;">Lasagna</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 11pt; white-space: pre;">1 package lasagna noodles</span><span style="font-size: 11pt; font-weight: 700; white-space: pre;"><br /></span><span style="font-size: 11pt; white-space: pre;">1 cup shredded low moisture mozzarella cheese</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">1 cup parmesan cheese, shredded or grated is fine</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: transparent; color: black; font-size: 18pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span>
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre;"><b>Steps:</b></span></span><br />
<span style="background-color: transparent; color: black; font-family: "arial" , "helvetica" , sans-serif; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre;"><b><br /></b></span></div>
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<span style="background-color: transparent; color: black; font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">Noods</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Bring a pot of water to a simmer</span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Add 1 tbsp salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Cook noodles for 4 minutes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Drain noodles and set aside</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; font-weight: 700; white-space: pre;">Beef Sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Bring pan to medium heat and then add oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Add beef sauce ingredients #2-6 to pan and sautee for a 5 minutes, stirring occasionally</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Add beef sauce ingredients #7-10, break apart beef until there aren’t big chunks, and let cook until beef is almost completed brown</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Add entire jar of sauce and then let simmer for 5 minutes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">At this point, preheat your oven to 400 degrees</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; font-weight: 700; white-space: pre;">Ricotta Mix</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Add all ingredients into a mixing bowl and stir until everything is incorporated well</span><br />
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</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b style="font-weight: normal;"><br /></b>
</span><br />
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<span style="background-color: transparent; color: black; font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">Assembly and Cooking</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Spread a thin layer of the sauce on the bottom of the lasagna pan</span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Put a layer of noods</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Spread a layer of beef sauce </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Spread a layer of ricotta mix</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Put a layer of mozz and parmesan</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Repeat 3 times </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Put a heavy layer of parmesan and mozz on top</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Add foil to the top of the lasagna pan and seal</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Cook at 400F for 35 minutes with foil on</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Uncover the foil and cook another 10 min or until the cheese looks golden brown </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11pt; white-space: pre;">Let lasagna cool for about 10 minutes before eating</span><br />
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Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com0tag:blogger.com,1999:blog-9120323889701674980.post-32282564456837620642020-05-10T13:41:00.003-07:002020-05-23T16:02:02.461-07:00Baingan Sabzi (Pakistani / Indian Stewed Eggplant)<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; white-space: pre-wrap;">A creamy entree of stewed eggplant, tomatoes, onions, and bright lemon</span><br />
<br />
<a name='more'></a><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 24px; white-space: pre;">Baingan Sabzi (Stewed Eggplant)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Prep Time: 20 minutes</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 24px; white-space: pre;"></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Cook Time: 20 minutes</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">Ingredients List:</span></div>
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<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">3 skinny egg plants (or 1 large regular egg plant is fine too), cut into </span><span style="color: #1155cc; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><a href="https://screenshot.googleplex.com/ux3WeGhjMcg" style="font-family: Arial; font-size: 11pt; text-decoration-line: none; white-space: pre;">3 inch quarter</a>s (</span><span style="font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">If you’re not a fan of eggplant (this dish may convert you, it did for me!), but you can pick other vegetables instead</span></div>
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<span style="font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">5 cups of water</span></div>
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<span style="font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">1 tsp whole cumin seeds</span></div>
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<span style="font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">Masala mix - 2 tsp ground coriander, 2 tsp ground turmeric, 1 tsp ground fennel, 1/4 tsp cayenne pepper, 2 tsp salt</span></div>
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<span style="font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">Add eggplant and 1 tbsp of salt to 5 cups of water to large mixing bowl or pot, soak for 15 minutes. Put a plate on top to ensure the eggplant is completely submerged</span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">Heat pan to medium heat, add 6 tbsp vegetable oil</span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">Add cumin seeds and stir for 20 seconds</span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">Add onions, sautee for 5 minutes, stirring occasionally to avoid burning</span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">Stir in serrano peppers and masala mix</span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">Add eggplant (drained), stir well until masala incorporated into eggplant</span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">Add 1/2 cup of water</span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">Add tomatoes on top, but don’t stir at all</span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">Let simmer for 10 minutes with lid on, give a very gentle stir every 5 minutes. Goal is to make sure the ingredients don’t get mashed up.</span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">Take off lid, turn up heat, gently stir every 2-3 minutes to promote evaporation of the liquid. Keep doing this until the liquid is pretty much cooked out and has thickened into a sauce</span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">Serve with plain yogurt on the side or drizzled on top of your baingan. Discard the serano pepper.</span></div>
Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com0tag:blogger.com,1999:blog-9120323889701674980.post-69126763953043367662020-05-09T19:37:00.001-07:002020-05-23T16:03:01.641-07:00Channa Masala (Pakistani / Indian Chickpea Stew) + 1 Minute Puri (Crispy Flatbread)<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #222222; white-space: pre-wrap;"> A hearty stew of chickpeas and potatoes simmered with classic warm spices, lemon, and tomatoes.</span></span><br />
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<span style="font-size: 11pt; white-space: pre;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 small red potatoes (aka creamer potatoes)</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 11pt; white-space: pre;">4 tbsp vegetable oil</span><br /><span style="font-size: 11pt; white-space: pre;">1/2 tsp ground cumin</span><br /><span style="font-size: 11pt; white-space: pre;">1 medium white onion, chopped</span><br /><span style="color: black; font-size: 11pt; vertical-align: baseline; white-space: pre;">Masala mix - </span><span style="font-size: 11pt; white-space: pre-wrap;">1/2 tsp cayenne pepper, 1 tsp ground coriander, 1 tsp ground fennel seed, 1/2 tsp ground turmeric, 2 tsp salt</span><br /><span style="font-size: 11pt; white-space: pre;">2 cans, chickpeas (drained)</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 11pt; white-space: pre;">Cover 4 red potatoes in a pot with water, bring to a boil, cook for 15 min (or until knife pierces through without resistance), set aside to cool</span><span style="font-size: 11pt; font-weight: 700; white-space: pre;"><br /></span><span style="font-size: 11pt; white-space: pre;">Bring pot to medium high heat, add 4 tbsp of vegetable oil</span><br /><span style="font-size: 11pt; white-space: pre;">Add 1/2 tsp cumin to oil, let simmer for 20 seconds</span><br /><span style="font-size: 11pt; white-space: pre;">Add white onion, sautee for 3 minutes</span><br /><span style="font-size: 11pt; white-space: pre;">Add masala mix</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 11pt; white-space: pre;">Stir in chickpeas and water</span><br /><span style="font-size: 11pt; white-space: pre;">Squeeze 3 out of 4 potatoes with your hand into the pot </span><br /><span style="font-size: 11pt; white-space: pre;">Add roma tomato, lemon juice, and honey</span><br /><span style="font-size: 11pt; white-space: pre;">Add remaining potato, diced into chunks</span><br /><span style="font-size: 11pt; white-space: pre;">Cover with lid, let cook for about 10 minutes</span><br /><span style="font-size: 11pt; white-space: pre;">Take off lid, let cook until thick</span></span></div>
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Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com0tag:blogger.com,1999:blog-9120323889701674980.post-34688335271954156422016-07-10T15:00:00.004-07:002016-07-10T15:00:28.102-07:00Miso Cracker Jack Bars<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimt5jxWPx6vF1WqFj3ZPBLOJuJyCBQ9wzd4pzEob794suhpw9aolVQcokqIsnEE83uuUXkoBRam9Nxdd1nC785jss1Ig-MlKAs_pkZH5MnLO0xiBsSUQ6jglu7wcQycOyThbaih_nJ-sY/s1600/Screen+Shot+2016-07-10+at+2.45.18+PM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimt5jxWPx6vF1WqFj3ZPBLOJuJyCBQ9wzd4pzEob794suhpw9aolVQcokqIsnEE83uuUXkoBRam9Nxdd1nC785jss1Ig-MlKAs_pkZH5MnLO0xiBsSUQ6jglu7wcQycOyThbaih_nJ-sY/s320/Screen+Shot+2016-07-10+at+2.45.18+PM.png" width="254" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I'm off to Japan for a work conference. I'm so excited to be back in that country! When I was in 5th grade, I spent 1 month in Nagoya, Japan as an exchange student where I got to live with a Japanese family and experience Japan. Things have changed a lot since that trip where I mainly just walked around with a disposable camera taking pictures of castles.</span><br />
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<span style="font-family: arial, helvetica, sans-serif;">Now, I love to experience a culture through its food. That got me thinking about what I could do to make a dessert that celebrated and united America and Japan. Long story short, I came up with these: Miso Cracker Jacker Bars. </span><br />
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<span style="font-family: arial, helvetica, sans-serif;">Some of my taste testers say this is one of the best and most unique desserts they've ever had. The miso adds a savory saltiness that balances out the sugary sweetness of the marshmallows and buttery cracker jack. By the way, Cracker Jack is a classic American snack made of toffee coated buttery popcorn mixed with peanuts. Now are you getting it? It's basically a rice crispy marshmallow bar with cracker jacks instead + miso.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation Time: 10 minutes </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Servings: 28 (1oz beef per slider)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serving size: 1 slider</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4 tbsp, Unsalted Butter </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">10oz, Marshmallows (1 of the standard bags you find in the super market)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp, White Miso Paste (Can usually find this in stores like Whole Foods)</span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">8oz, Cracker Jacks (1 of the standard bags you find in the super market)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 oz, 100% Unsweetened Dark Chocolate bar</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">1) Add butter to a large pot and melted it down until it turns brown, roughly 5 minutes.</span></span></span></span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">2) Add marshmallows and stir it around constantly until it melted down </span></span></span></span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">3) Add miso paste and stir it around until it's well incorporated</span></span></span></span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">4) At this step, you'll want to taste the marshmallow-miso mix to see if its the right salty-sweet balance for you. Keep in mind that the cracker jack is also very sweet. And I'd also recommend blowing on the hot marshmallow-miso mix sample before you taste it!</span></span></span></span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">5) Add the cracker jacks and stir until its all well incorporated together</span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6) Turn off the heat and dump the mixture into a baking pan</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">7) Gently press it down with your hands until its all an even thickness</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">8) Let it cool for 4 hours</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">9) Microwave the chocolate bar in a small shallow bowl. Do this in 10 minute increments, stirring each time, until fully melted</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">10) Using a fork, drizzle the chocolate in random patterns on the cracker jacks. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">11) Stick the pan in the fridge for 30 minutes or until the chocolate hardens on the cracker jack</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">12) Cut into squares and enjoy!</span><br />
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Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com0tag:blogger.com,1999:blog-9120323889701674980.post-70487919143393403362016-01-27T21:39:00.004-08:002016-01-27T21:40:21.357-08:00Slow Roasted Spicy BBQ Beef and Yogurt Slaw Sliders<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZniGIC2x-C7l-53reLMsqiO3bVQKqbAqEHXCXVVdLU4BCXmaT6yQDijFUCmyxlIMvMRzT25PS2eg0Dg5BUsdo7WERUjpJrhum8hRYYvzH8oVPWur4LLVOu5zLSs4vITe_5YiQA1l2RYQ/s1600/DSC_0077-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZniGIC2x-C7l-53reLMsqiO3bVQKqbAqEHXCXVVdLU4BCXmaT6yQDijFUCmyxlIMvMRzT25PS2eg0Dg5BUsdo7WERUjpJrhum8hRYYvzH8oVPWur4LLVOu5zLSs4vITe_5YiQA1l2RYQ/s320/DSC_0077-2.jpg" width="273" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">One of the most common questions that people ask me is "how do you find the time to cook all of that delicious looking food, go to the gym, and keep up with your job?" I've talked in previous blog posts about how I believe in planning weekly dinner menus. One easy way you can do that is by cooking a protein in bulk and using it in different ways. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In this post, I'll show you how to slow roast a big hunk of beef that you can use in sliders, tacos, stews, and so much more! </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Here's a delicious slider that consists of a slow roasted beef that mops up a warm spicy bbq sauce and is served with a low calorie yogurt slaw. It's all held together with toasted Hawaiian sweet rolls, the most underrated carb in existence. I plan on making these for my Super Bowl party since my Southern mother-in-law is going to be rooting for the Carolina Panthers!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><u><br /></u></b></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><u>Slow Roasted Spicy Beef and Yogurt Slaw Sliders</u></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation Time: 10 minutes </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cooking Time: 6 hours (I recommend making the beef the day before you serve)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Servings: 28 (1oz beef per slider)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serving size: 1 slider</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Macro Nutrition Information (1 slider):</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fat: 5 grams</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Carbohydrates: 18 grams</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Protein: 10 grams</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fiber: 2 grams</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Calories: 157</span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients for Beef:</b></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6 celery stalks, cut into thirds</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 medium white onion, cut into fourths</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 carrots, cut into thirds</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 head of garlic</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 dried ancho chili peppers (optional)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 dried bay leaves</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4c red wine vinegar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp + 1 tsp salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 lbs. chuck roast beef</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">1) Preheat oven to 450 and chop first four ingredients as listed in the ingredients list</span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">2) Add first four vegetables to a roasting tray and roast vegetables for 30 minutes.</span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">3) Squeeze out roasted garlic, transfer vegetables, and remaining ingredients into pot. Lower temperature of the oven to 250.</span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">4) Add water to pot until all ingredients are barely covered.</span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">5) Bring pot to a simmer, then transfer to oven at 250 degrees, cook for 6 hours</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">6) Remove pot, carefully remove lid, remove beef onto a cutting board, and strain out vegetables. You'll now have a flavorful beef broth that can be used for soups and stews!</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">7) Use tongs and a fork to pull apart the beef until it is well pulled apart. If you see any pieces of fat, discard.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2c nonfat greek yogurt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp red vine vinegar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp black pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp white sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp garlic powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tbsp salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 carrots (shredded)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 small red cabbage (shredded)</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">1) Mix first 6 ingredients together in a small bowl</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2) Use your food processor shredding attachment to shred the carrots and red cabbage. If you don't have a food processor, feel free to buy pre-packaged coleslaw mix from your grocery store</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3) Mix everything together and refrigerate for at least one hour, but recommend doing the day before you serve</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients for spicy BBQ sauce (this makes enough for 8 sliders)</b></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2c red enchilada sauce (use homemade or canned)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp cumin</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp garlic powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp sriracha (or hot sauce of your choice)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp ketchup</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">1) Heat up sauce in a sautee pan</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2) Add 1 cup of shredded beef to pan and warm up</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3) Toast 8 slider buns</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4) Assemble as seen below. You can add crispy fried onion straws as an optional step!</span></div>
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Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com25tag:blogger.com,1999:blog-9120323889701674980.post-53758609525643206292015-12-13T14:17:00.002-08:002015-12-13T14:19:37.058-08:00Turkey Sloppy Joes with Crispy Onion Straws<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_fmerPbzaLSNdYQ_u98wNO0VpTY9JolItJ60LSDzHTzDlbSAQX9xWUNltCMvnl9fzXNNNx52DP4FxmtPUXZseoNJs08tHREIJSXelBOb2VZ5J2XnF3_hcbDkK8omTnB-lUQuLAaoFcg/s1600/DSC_0021.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_fmerPbzaLSNdYQ_u98wNO0VpTY9JolItJ60LSDzHTzDlbSAQX9xWUNltCMvnl9fzXNNNx52DP4FxmtPUXZseoNJs08tHREIJSXelBOb2VZ5J2XnF3_hcbDkK8omTnB-lUQuLAaoFcg/s400/DSC_0021.jpg" width="400" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">I'm really enjoying teaching cooking classes at Google! My series is called "How I Ate 70 Pounds." It's an interesting concept where I talk through my weight loss story with the audience, then demo two recipes that showcase that healthy cooking can be delicious eats. That was very evident to the class when they tried these turkey sloppy joes with crispy onion straws. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Pro Tip:</b> If you're not a fan of the "sloppy", you can break up the bun and make into a sloppy joe bowl!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This hearty comfort meal between two toasted buns packs a whopping 30g of protein and is an unconventional way to get in a solid dose of vitamin C (from the tomato sauce!). </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation Time: 10 minutes (make the night before eating)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cooking Time: 30 minutes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Servings: 4 super sized, 6 regular</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serving size: 12oz super sized, 8oz regular</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Macro Nutrition Information (1 super sized serving):</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fat: 19 grams</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Carbohydrates: 67 grams</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Protein: 30 grams</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fiber: 5 gram</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Calories: 550</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 medium red bell pepper, diced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 medium white onion, diced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5 garlic cloves, minced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1.25 lbs. ground 93% lean turkey</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp sriracha (or hot sauce)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp soy sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1.5 tbsp worcestshire sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4c red wine vinegar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6oz tomato paste</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4c brown sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp black pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp paprika</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tbsp ground cumin</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tbsp salt</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Optional: 1 tbsp French's fried onion straws</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">1) Heat olive oil in pot at high heat </span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">3) Add ground turkey, break it up, and stir with wooden spoon vigorously until brown</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">6) Stir every 10 minutes. You don't want chunky meat! Aim for a consistency of hot dog chili</span><br />
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Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com0tag:blogger.com,1999:blog-9120323889701674980.post-50875385092382678882015-11-07T10:20:00.001-08:002015-11-07T10:46:50.422-08:00Pumpkin Pie Yogurt Parfaits<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5n8NZl9gzy3adnb_C72i23qOOluzmzyyflhUtkZsBLSKQfsu0AWzA7u7lhwy1qeqdO_qgR4vdptIf6Qo6xQcmh2QY9NdaH_qriq-gWAEpLzX5NazgsrrPIxOdq_9aBAQAGDehywE-j4/s1600/DSC_0065.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5n8NZl9gzy3adnb_C72i23qOOluzmzyyflhUtkZsBLSKQfsu0AWzA7u7lhwy1qeqdO_qgR4vdptIf6Qo6xQcmh2QY9NdaH_qriq-gWAEpLzX5NazgsrrPIxOdq_9aBAQAGDehywE-j4/s320/DSC_0065.jpg" width="214" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">Happy November! Fall is my favorite time of the year. The colors, the spices, and the pumpkin! Oh, and my wedding anniversary! Shannon and I just celebrated our second wedding anniversary. She's an inspiration in my life and in this recipe.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Shannon is one of those girls that Buzzfeed makes fun of that buys pumpkin everything. But, I have to admit, I'm a "basic bro." I could eat pumpkin pie every. single. day. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">But, I also preach mindfulness and balance, so I came up with a more nutritious way to enjoy pumpkin pie creaminess and spices </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My pumpkin pie filling uses a mixture of pumpkin puree and blended chickpeas for a nice dose of protein, fiber, and vitamin A. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">These parfaits are great to make ahead in small mason jars and eat on the go. When I'm running late in the morning and rushing to catch my bus, I grab one of these to make my 1 hour commute a bit more enjoyable. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><u><br /></u></b></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><u>Pumpkin Pie Yogurt Parfaits</u></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation Time: 5 minutes (make the night before eating)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Servings: 10</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serving size: ~7oz</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Macro Nutrition Information (1 serving):</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fat: 3 grams</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Carbohydrates: 36 grams</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Protein: 16 grams</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fiber: 4 gram</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Calories: 220</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Garbanzo beans (drained and rinsed), 15.5oz can </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pumpkin puree, 1/2 cup</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Vanilla extract, 1 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Milk, 1/4 cup</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt, 1/2 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ground cinnamon, 1/2 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ground cloves, 1/2 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ginger powder, 1/2 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Nutmeg, 1/2 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Brown sugar, 1/4 cup (packed)</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">1) Add all ingredients into mini food processor or blender</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">2) Blend until smooth (make sure to give your blender a break in between blending)</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">3) Build parfait with layers of crushed graham cracker, greek yogurt, and pumpkin pie filling</span><br />
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Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com0tag:blogger.com,1999:blog-9120323889701674980.post-23030805822287067632015-09-20T19:01:00.002-07:002015-09-20T19:09:44.537-07:00No Mayo Tuna Salad Sandwich<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-oarGAlLQH6rC7DnwCBXGKwTubG84hewXHECt7ZXWCWmL0J_5JS_pa9UBVVmZm41qBOGwlPoJUIqklTn4-VpktVQLxMgibXZ9Z6Pf4SkXcMq51vYz9LgE6_xxJbArFigbNGFAhQKQ0s/s1600/DSC_0002.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-oarGAlLQH6rC7DnwCBXGKwTubG84hewXHECt7ZXWCWmL0J_5JS_pa9UBVVmZm41qBOGwlPoJUIqklTn4-VpktVQLxMgibXZ9Z6Pf4SkXcMq51vYz9LgE6_xxJbArFigbNGFAhQKQ0s/s400/DSC_0002.jpg" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;">I recently did a talk about my weight loss story at Google's cooking school called "How I Ate to Lose 70 pounds" followed by demos of two of my <a href="http://www.foodmischief.com/2012/07/sriracha-lime-summer-orzo-salad.html">most popular recipes. </a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Afterwards, I did a Q&A where someone asked if I had any tips on how to cook something that was high protein, easy to prep in advance, and most importantly, wasn't dry chicken breast. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I didn't have a great answer for her. I'm a big advocate of meal prepping because it helps you remove stress about what you're going to eat for dinner after a long day at work. It really helps with staying on track with fitness goals! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I make a dinner menu a week in advance, go to the grocery store once, and try to cook as many of my dinners in advance as long as it doesn't sacrifice quality. The problem with meal prepping chicken is that it dries out and doesn't taste all that great when its re-heated.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Enter, my no-mayo tuna salad sandwich. At 31g of protein, 6g of fat, and only 327 calories (including the bun), I think I have the perfect option for people like this audience member, and probably even you!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparation Time: 10 minutes (make the night before eating)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Servings: 4</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Serving size: 7oz</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><b>Macro Nutrition Information (1 serving):</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fat: 6 grams</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Carbohydrates: 30 grams</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Protein: 31 grams</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fiber: 1 gram</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Calories: 327 (This includes the bun! Feel free to use bread if you prefer)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">16oz (4 cans drained), albacore tuna </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4oz, non-fat plain greek yogurt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4c, diced red onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4c, diced celery</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4c, diced pickle</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp, pickle juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp, grain mustard</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp, hummus (I used spinach & feta, but use anything as long as its not too strong)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp, salt</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2) Figure out other uses for mayonnaise, because you won't miss it in this recipe :)</span><br />
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Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com1tag:blogger.com,1999:blog-9120323889701674980.post-22813573028880531352015-07-11T08:39:00.001-07:002015-07-12T09:38:36.379-07:00Dark Chocolate Cookie Butter Overnight Oats<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnl0RZVu9M7ilQ3EEJtH_mXuuC6pWhBq_kr31eGKA-5lcrmlKUSGTIf4VNyimjEZ9We8x9l6xbGIg_WrKD-JC0bm_72ZvzTnBHKj7AH9-937G5lliTkvZTJacHtp6k_0Ju7DKABuNqKIA/s1600/Screen+Shot+2015-07-11+at+8.57.40+AM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnl0RZVu9M7ilQ3EEJtH_mXuuC6pWhBq_kr31eGKA-5lcrmlKUSGTIf4VNyimjEZ9We8x9l6xbGIg_WrKD-JC0bm_72ZvzTnBHKj7AH9-937G5lliTkvZTJacHtp6k_0Ju7DKABuNqKIA/s320/Screen+Shot+2015-07-11+at+8.57.40+AM.png" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif;">I work for Google, one of the greatest companies in the world. But with great perks comes great responsibility. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm very busy these days, but I refuse to let my health/wellness take a backseat to my work. I still hit the gym 5 days a week and make sure I track all of my food with <a href="http://www.myfitnesspal.com/">MyFitnessPal</a> so I can achieve my life goal of homeostasis, a geeky word for balance.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My wife and I are both hard working people. My wife is a Speech Language Pathologist (SLP) and saving lives so the last thing either one of us can afford is to get hungry during that peak <a href="http://time.com/3729977/morning-routine-for-peak-productivity/">productivity window</a> 7AM-11AM and get distracted. That's why I created this recipe for overnight oats that has the right mix of slow digesting nutrients to keep us feeling alert and satiated, longer.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I did an A/B test to see if this recipe really does keep you feeling full longer than say a pancake breakfast. Sure enough, my overnight oats recipe kept us feeling satiated 1.5 hours longer than when we eat pancakes!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">More importantly, this recipe is delicious. I mean, who doesn't love cookie butter? </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><u><br /></u></b></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><u>Chocolate Cookie Butter Overnight Oats</u></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparation Time: 5 minutes (the night before you eating)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Servings: 1</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Serving size: 15oz</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><b>Macro Nutrition Information (1 serving):</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fat: 10 grams</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Carbohydrates: 44 grams</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Protein: 23 grams</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fiber: 4 grams</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Calories: 343</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup old fashion oats</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 scoop protein powder (I prefer Cellucor Cinnamon Swirl)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp unsweetened 100% dark cacao powder (I use Hershey's)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pinch salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup nonfat milk (or milk of your choice, but note nutritional information will change)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp crunchy cookie butter (I use Biscoff or Speculoos from Trader Joe's)</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Instructions: (This has to be done at least 8 hours prior to eating)</b></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1) Add oats, protein powder, cacao powder, and salt into a cereal bowl (or a mason jar if you're a hipster) and stir until well combined</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2) Add milk and stir until there aren't any dry spots</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3) Store in your fridge</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4) When you're ready to eat, give it a stir, and place in the microwave at half power for 45 seconds.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5) Add cookie butter and stir</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiItBG3AitDdMfGkhY58xFfBDTFMwIWYstURFy0gse-HZXPj1jLXX92SbVMnkFwMUXZpdcdck13szGwKQna_t79lOr77jFkWW9oi4VHD7o5gojnXtEw5B8E5K_50CtNOn7NiEaLpKPMXoE/s1600/DSC_0166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiItBG3AitDdMfGkhY58xFfBDTFMwIWYstURFy0gse-HZXPj1jLXX92SbVMnkFwMUXZpdcdck13szGwKQna_t79lOr77jFkWW9oi4VHD7o5gojnXtEw5B8E5K_50CtNOn7NiEaLpKPMXoE/s640/DSC_0166.jpg" width="640" /></a></div>
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Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com0tag:blogger.com,1999:blog-9120323889701674980.post-90188106717721284432015-03-30T19:47:00.001-07:002015-07-12T09:39:17.360-07:00Chicken Enchilada Risotto <div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2r9-RNfgxVLWDR4lmeCoAb2MvhXUaa_AJejG7UJs1Id_G-o5MyIcNZLgPF1yat6oK2L7eczm0QS4GAtviFuZ2vEVKTaXhu26d2YtkRiiMsS5b_I-8_w6hmC4SgP6z9DlTPJ_YKeOt-gw/s1600/DSC_0125.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2r9-RNfgxVLWDR4lmeCoAb2MvhXUaa_AJejG7UJs1Id_G-o5MyIcNZLgPF1yat6oK2L7eczm0QS4GAtviFuZ2vEVKTaXhu26d2YtkRiiMsS5b_I-8_w6hmC4SgP6z9DlTPJ_YKeOt-gw/s1600/DSC_0125.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkukI1h9plqxYymdVpJ3QJ7jx_KzAxuJ4WmT-8oi83B3IhI_2bnVwPrXSJ23ebIDdS4HGNZj9ZWfB-VUf7NjzQWc2EfFhys0NwMTuXX5NjsnsKuqVaR7pgHrD3qcNqBEp9tHl038P_1LY/s1600/DSC_0104.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br class="Apple-interchange-newline" /></a><span style="font-family: Arial, Helvetica, sans-serif;">We're heading into Spring, but the weather is still pretty cold, which means it's still practical to share a recipe for hot comfort food, right? Believe me, this recipe will make you turn up the A/C and make you want to relive the cozy Winter months again. Even you Boston!</span><br />
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This recipe is a perfect way to start off a change I'm making to the blog. I've talked about how my wife and I lost a combined 130 pounds in previous posts, but I haven't really shared exactly how we did it. This is a food blog of course, so I'm only going to focus on the food portion of our wellness journey. </span><br />
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</span> <span style="font-family: Arial, Helvetica, sans-serif;">We believe in a sustainable approach to nutrition called "<a href="http://healthyeater.com/flexible-dieting">flexible dieting</a>." In a nutshell, you track your food intake against a ratio of fat, carbohydrates, and proteins based on your goals and activity levels with an app called <a href="https://www.myfitnesspal.com/">MyFitnessPal</a>. It sounds neurotic I'm sure, but it's easy and allowed us to lose weight, lift heavier weights, and still eat all of our favorite foods. Hello doughnuts and In-N-Out burger!</span><br />
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</span> <span style="font-family: Arial, Helvetica, sans-serif;">So why is that relevant to this blog? Well, starting with this recipe, I'm going to include serving sizes and macro nutritional information to benefit the growing bandwagon of the flexible dieting revolution and also to help others make mindful choices about the food they eat. There's no such thing as bad food, just good choices!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparation Time: 45 minutes (including prep time)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Servings: 6</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Serving size: 15oz</span><br />
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</span> <span style="font-family: Arial, Helvetica, sans-serif;"><b>Macro Nutrition Information (1 serving):</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fat: 2 grams</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Carbohydrates: 39 grams</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Protein: 25 grams</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fiber: 5 grams</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Calories: 275</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">cooking spray</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 green bell pepper, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cloves garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup white onion, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1</span><span style="background-color: #fafafa; font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif; font-size: 13.3333330154419px;">½ </span><span style="font-family: Arial, Helvetica, sans-serif;">tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1</span><span style="background-color: #fafafa; font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif; font-size: 13.3333330154419px;">½ </span><span style="font-family: Arial, Helvetica, sans-serif;">tsp ground cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups chicken stock</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup red enchilada sauce <span style="font-size: xx-small;">(If you can't find Oaxacan enchilada sauce, store bought will be just fine. #InaGartenJokes )</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup white rice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">20oz chicken breast, cubed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 can diced tomato (14.5oz)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 can black beans (14.5oz), drained</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 can green chilis (4oz)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup white corn, frozen</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Avocado slices, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cotija cheese, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cilantro, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Lime juice, to taste</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1) Coat a pot with cooking spray and preheat at medium-high heat. No need to use your pot lid at all in this recipe.</span><br />
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</span> <span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2) Add the green bell pepper, garlic, white onion, salt, ground cumin, and black pepper. Cook for 5 minutes, stir occasionally, until softened.</span><br />
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</span> <span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3) Add chicken stock and enchilada sauce. Turn up heat to high and bring to a boil.</span><br />
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</span> <span style="font-family: Arial, Helvetica, sans-serif;">4) Stir in chicken breast. Once the liquid starts to boil again, turn heat down to medium.</span><br />
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</span> <span style="font-family: Arial, Helvetica, sans-serif;">5) Stir in rice and cook for 10 minutes. Stir every few minutes to make sure the rice doesn't get stuck to the bottom of the pan and burn.</span><br />
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</span> <span style="font-family: Arial, Helvetica, sans-serif;">6) Stir in tomatoes, black beans, green chilis, and corn. Cook for 15 minutes.</span><br />
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</span> <span style="font-family: Arial, Helvetica, sans-serif;">7) Serve in a bowl and top it with cotija cheese, whole cilantro leaves, avocado slices, and a squeeze of fresh lime. You can also garnish with tortilla strips for some extra crunch.</span><br />
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Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com0tag:blogger.com,1999:blog-9120323889701674980.post-81427918486983258672014-09-07T17:57:00.002-07:002020-05-23T15:47:31.287-07:00Anise & Ginger Infused Plum Green Tea Mocktail<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkukI1h9plqxYymdVpJ3QJ7jx_KzAxuJ4WmT-8oi83B3IhI_2bnVwPrXSJ23ebIDdS4HGNZj9ZWfB-VUf7NjzQWc2EfFhys0NwMTuXX5NjsnsKuqVaR7pgHrD3qcNqBEp9tHl038P_1LY/s1600/DSC_0104.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkukI1h9plqxYymdVpJ3QJ7jx_KzAxuJ4WmT-8oi83B3IhI_2bnVwPrXSJ23ebIDdS4HGNZj9ZWfB-VUf7NjzQWc2EfFhys0NwMTuXX5NjsnsKuqVaR7pgHrD3qcNqBEp9tHl038P_1LY/s1600/DSC_0104.jpg" width="316" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">I</span><span style="font-family: "arial" , "helvetica" , sans-serif;">t feels like every time I post a recipe, a major life event has occurred since I posted the last one. My big news is that I work for Google now! I'm super excited for so many reasons, but mostly because it's an environment where you're doing great things with people smarter than you.</span><br />
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</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">However, there's two other people in my life who have had a major life event. One of my oldest friends just celebrated the birth of his 1st child, Ian! Check out the picture at the end of the post. Derrick and Hannah are amazing people. I suspect that Derrick is going to find a way to write off Ian's future allowances ;) </span><br />
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</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">My wife and I had Derrick and Hannah over for dinner a couple of weeks before Ian entered the world and I wanted to make a special "mocktail" for Hannah. I went for a seasonal fusion drink that celebrated my favorite part of Summer (the fruits) and incorporated Asian flavors that I knew Derrick and Hannah would be able to pick up on. The end resulted was better than I ever expected. </span><br />
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</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">This refreshing "mocktail" is perfect for a Summer BBQ on a hot day. Fresh pressed Emerald Pluots (a hybrid of a plum and apricot), lime juice, and cold green tea are lightly sweetened with a star anise & ginger infused syrup. It's topped with a splash of sparkling water that really complements the soft flavors of this drink. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation Time: 5-24 hours, depending on what method you choose :)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Makes 43oz of beverage</span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients:</b></span></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">40oz, filtered cold water</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">8 tea bags, high quality green tea</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6 Emerald Pluots or Plums (whatever you can find that is ripe and sweet)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 Lime, juiced</span><br />
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</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">Simple Syrup:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup, white sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup, filtered cold water</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5 stars, star anise</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1" inch, fresh ginger (smashed)</span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">1) Make the green tea by adding the tea bags to 40oz of boiling hot water in a bowl. Let it steep for 3 minutes. After it's done, squeeze the tea bags out and then discard them. Place the bowl of hot tea into the freezer for 30 minutes, or until its completely cold.</span><br />
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</span> <span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">2) While the tea is cooling down, juice the pluots. (If you don't have a juicer, it's more labor intensive, but doable. Remove the skins of the fruit and pits with this <a href="http://www.wikihow.com/Peel-Plums">method</a>, puree the pulp in a blender or food processor, and squeeze out the pulp using a cheese cloth to get the juice). Set aside in the juice in the fridge.</span><br />
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</span> <span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">3) To make the simple syrup, bring all of the listed syrup ingredients to a boil in a small pot for 3-5 minutes on high until it starts to thicken. It will continue to thicken as it cools down so don't overcook it or it will turn into candy.</span><br />
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</span> <span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">4) Take some of the cooled green tea and add it to a blender with the pluot juice, juice of 1 lime, and simple syrup (including the star anise and ginger).</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">5) Strain the mixture through a sieve to filter out any bits of the star anise and ginger.</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">6) Add the strained mixture to the rest of the green tea and chill down in the refrigerator for 2 hours</span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">7) When it's ready, add it to a glass and top it with a splash of ginger ale (or flavored sparkling water if you're not down with the added sugar)</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>Cheers to you Hannah, Derrick, and Ian!!</b></span></div>
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Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.comtag:blogger.com,1999:blog-9120323889701674980.post-82105930720440127342012-07-14T19:41:00.001-07:002020-06-29T08:07:06.361-07:00Sriracha-Lime Summer Orzo Salad<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPY6KGAPJFrDWqpttn-fSK3G_YIyuivnfpUvRx98cxyDa3M8YeUlaqXWlSBsQF-jdanj5zVPPZkk1Sfjk5XV1F5B0iJbwWzhNPap3JkTB8mzxNmkSlXO9WN9tUhAB79aqwl8sF6Ibod0k/s1600/DSC_0075-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPY6KGAPJFrDWqpttn-fSK3G_YIyuivnfpUvRx98cxyDa3M8YeUlaqXWlSBsQF-jdanj5zVPPZkk1Sfjk5XV1F5B0iJbwWzhNPap3JkTB8mzxNmkSlXO9WN9tUhAB79aqwl8sF6Ibod0k/s320/DSC_0075-2.jpg" width="320" /></a><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">My friends know how much I dread warm weather. Just like clockwork, I find myself watching Lake Tahoe <a href="http://www.sierraattahoe.com/webcams">webcams</a> in May with morbid curiosity as the snow melts inch-by-inch. We can't control the change in seasons, but we can control how we choose to enjoy it</span><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">. So let's start summer off right with a recipe that's been a hit at my recent barbeques!</span></span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">You'll love my sriracha-lime orzo salad because your guests won't even notice that you conveniently forgot to pick up the expensive meat that the host always gets stuck buying. Oh but hey, thanks for buying the plastic forks man. </span></span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Orzo, a rice-shaped pasta, takes a hot bath in chicken broth before it joins the party of avocado, corn, and black beans that are ready to throw back a few shots of spicy sriracha and fresh squeezed lime juice. You can make this ahead of time so you can spend more time on the patio and less time in your sauna of a kitchen. Let's get started...</span></span></div>
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</u></span></b></span></span></span></span> <span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><b><span class="Apple-style-span" style="font-size: large;"><u><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><b><span class="Apple-style-span" style="font-size: large;"><u>Sriracha-Lime Summer Orzo Salad</u></span></b></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Prep Time: 10 minutes</span></span></span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Cook Time: 15-20 minutes</span></span></span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Serves: 8-10 people</span></span></span></span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><b>Tip:</b> Make it the day before to allow the flavors to come together</span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients:</b></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">1 cup dry orzo</span></span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">2-15 oz. cans of reduced-sodium chicken broth (vegetarians can use vegetable broth)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp. olive oil</span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">15 oz. canned black beans, drained & rinsed</span></span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cup red onion, chopped</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 medium red bell pepper, de-seeded and chopped</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">5 tbsp. lime juice, fresh squeezed (about 3 limes)</span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup cilantro, chopped</span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp. sriracha sauce (or to taste)</span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp. salt (or to taste)</span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp. pepper (or to taste)</span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">3/4 tbsp. sesame oil (or to taste)</span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">1 large haas avocado, diced</span></span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Optional:</span></span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2/3 cup frozen roasted corn (or fresh roasted if it's in season)</span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><b>Instructions:</b></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">1) Bring 2 cans of chicken (or vegetable) broth to a simmer and cook orzo to the instructions on the package. </span></span></span></span><br />
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<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">For me, that was 8 minutes. If you're doing the optional step of corn, In the last 2 minutes of the orzo's cook time, add the frozen roasted corn into the chicken broth. If you can't find frozen roasted corn, it's totally fine to use any of the other types of frozen corn. <i>If it's in season and you choose to roast your own corn, then you don't need to add it into the chicken broth and just mix it in with all of the other ingredients later.</i></span></span></span></span></li>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">2) Pour the orzo into a colander, cool completely under running cold water to stop the cooking. </span></span></span></span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><br />
</span></span></span></span> <span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">3) Transfer the orzo and corn into a non-metallic mixing bowl with the olive oil and stir until everything is coated. </span></span></span></span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><br />
</span></span></span></span> <span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">4) Combine with all remaining ingredients. Stir until well mixed.</span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><b>Tip:</b> Here's an easy way to dice avocados.</span></span></div>
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Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.comtag:blogger.com,1999:blog-9120323889701674980.post-83911596878296170892012-03-30T13:02:00.001-07:002014-09-07T22:06:04.521-07:00Quick Tip: How to Make In-N-Out Burger Grilled Onions<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDhVpcmW8aa9B4TnhNwqraszPX3VYWamIETdthko_Zes44JKgh2lADZuYntDpY48kDjvOaf6KhaPR93dymJ6KOi53LMW9EqmhRGnIKn7X8SX75CXiaGe5o3VA8cu8VMxqz3sQlNcnOik/s1600/4600220779_a36eaf6c5d_b-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDhVpcmW8aa9B4TnhNwqraszPX3VYWamIETdthko_Zes44JKgh2lADZuYntDpY48kDjvOaf6KhaPR93dymJ6KOi53LMW9EqmhRGnIKn7X8SX75CXiaGe5o3VA8cu8VMxqz3sQlNcnOik/s320/4600220779_a36eaf6c5d_b-2.jpg" width="320" /></a>In-N-Out Burger is my favorite fast food. In fact, when people ask me what I love most about living in California, I always reply back with "having In-N-Out Burger, the San Jose Sharks, and fantastic weather."<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Many people (myself included) have tried to recreate this amazing burger, but failed to reproduce the symphony of flavors, texture, and quality ingredients. Well, I'm proud to say that I've nailed one important part of the recipe: the grilled onions.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">They are part of a not-so-secret-menu item at In-N-Out Burger called "animal style." They probably call it that because people turn into monkeys at the thought of these melting morsels of sweetness!<br />
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These grilled onions are also great on philly cheesesteaks and hot dogs!</div><a href="//www.pinterest.com/pin/create/button/" data-pin-do="buttonBookmark" ><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><a name='more'></a><div style="color: #666666; line-height: 18px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: medium;"><b><u><br />
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</u></b></span></div><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: medium;"><b><u>How to Make In-N-Out Burger's Animal Style Grilled Onions</u></b></span></span></div><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i style="font-size: 13px;">The Play-By-Play Version</i></span></div></div></div></div></div></div><div style="color: #666666; font-size: 13px; line-height: 18px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br />
</i></span></span></div></div></div></div></div><div style="color: #666666; font-size: 13px; line-height: 18px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Prep Time: 5 minutes</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cook Time: 15-20 minutes</span></div></div></div></div></div><div style="color: #666666; font-family: Times; font-size: 13px; line-height: 18px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Yield: 1/2 cup </span></span></span></div></div></div></div></div><div style="color: #666666; font-family: Times; font-size: 13px; line-height: 18px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></span></div></div></div></div></div><div style="color: #666666; font-family: Times; font-size: 13px; line-height: 18px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></span></span></div></div></div></div></div><div style="color: #666666; font-size: 13px; line-height: 18px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 large white onion, diced</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp canola or olive oil</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4-5 tbsp cold water</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp salt</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp pepper</span></div></div><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div></div></div></div></div><div style="color: #666666; font-family: Times; font-size: 13px; line-height: 18px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Instructions:</b></span></span></span></div></div></div></div></div><div style="color: #666666; font-family: Times; font-size: 13px; line-height: 18px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1) Dice white onion to the size shown in the following picture. It's important to get the size right since the goal is to create the signature In-N-Out Burger grilled onions. I like to use the natural cuts in the rings of the onion as a cutting guide so that you get a more uniform chop.</span></span></span></div></div></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSe_0FTQLYSGyJ4tttkTzpSPZ3uPpA_croXNtgoF_4sH5iyq8lMNfZKvj47oX-6M16GH4NXrxfVY-Y4e-HXfv9qBs90anFZUUKcXgRyTQqmA2hA14pk0xhd5YABsrlptFNDXwgDOxKAA/s1600/IMG_2933-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSe_0FTQLYSGyJ4tttkTzpSPZ3uPpA_croXNtgoF_4sH5iyq8lMNfZKvj47oX-6M16GH4NXrxfVY-Y4e-HXfv9qBs90anFZUUKcXgRyTQqmA2hA14pk0xhd5YABsrlptFNDXwgDOxKAA/s640/IMG_2933-2.jpg" style="cursor: move;" width="640" /></a></div><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">2) Add oil to pan and turn up the heat to medium-high. We want to get a good sear on the outsides of the onions just to add a hint of texture. Add the onions, salt, and pepper. Stir for 3-5 minutes until they look like this.</span><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglt5YyI75W3yZQeebALI4szQj5Qbq3Ol9E5OcRiC6wJW6iPlKnBMF1tn8iEpufbwLTsXVMR_86290kNxfP12g2nVsReen1J9VZpdpzzTapR-3MvwNknMA_5dQKfKP2g-ylO2KuuEg6gY/s1600/IMG_2935-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglt5YyI75W3yZQeebALI4szQj5Qbq3Ol9E5OcRiC6wJW6iPlKnBMF1tn8iEpufbwLTsXVMR_86290kNxfP12g2nVsReen1J9VZpdpzzTapR-3MvwNknMA_5dQKfKP2g-ylO2KuuEg6gY/s640/IMG_2935-2.jpg" style="cursor: move;" width="640" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">3) Drop the heat down to medium. Keep stirring the onions until they start to look dry or show signs of burning. Every time that happens, add 1 tbsp of cold water to the pan and give the onions a good stir. This will add moisture, but more importantly, de-glaze the pan to loosen up all of those onions bits that your pan is selfishly trying to keep from you.</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggc7eoM9JSzNfKEYvSJxkYzaRKzwFI9x0zr8JjfoDuYmXFDSvQJpCEGu4T3CLyJ0pFnRfTZ4Ox6VwwJ1oczPnp4GMy2KAhbRCNwj15eRu0gnODdniaTm55ux5_lrwvOmqC_e4nN1nU9wU/s1600/IMG_2948-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggc7eoM9JSzNfKEYvSJxkYzaRKzwFI9x0zr8JjfoDuYmXFDSvQJpCEGu4T3CLyJ0pFnRfTZ4Ox6VwwJ1oczPnp4GMy2KAhbRCNwj15eRu0gnODdniaTm55ux5_lrwvOmqC_e4nN1nU9wU/s400/IMG_2948-2.jpg" style="cursor: move;" width="265" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">4) When the onions start to look dry again, add more water. Continue this technique 4-5 times until your onions look like this. They should be soft, dark, and taste sweet.</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3InKVvPuLRngh6XxJtYvWhLvZ4MN7K5cmiAxVR1RhLDh-UXUd_jO-Su4jJevDNk4Ca4iix0P4KPKr8q8KKFnGF1gVO393DKKJQfmOethEI9g_t5Erl2DYbOWNKGmtk0MKsfHB-3cO1w/s1600/IMG_2963-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3InKVvPuLRngh6XxJtYvWhLvZ4MN7K5cmiAxVR1RhLDh-UXUd_jO-Su4jJevDNk4Ca4iix0P4KPKr8q8KKFnGF1gVO393DKKJQfmOethEI9g_t5Erl2DYbOWNKGmtk0MKsfHB-3cO1w/s640/IMG_2963-3.jpg" style="cursor: move;" width="640" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">There you go! Don't they look amazing? They are great in burgers, but don't limit yourself. They can also be used in philly cheesesteaks, sandwiches, hot dogs, <insert your great idea here>. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: medium; line-height: 18px;"><b><u>How to Make In-N-Out Burger's Animal Style Grilled Onions</u></b></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><i>The Sportscenter Highlights Version</i></span></div><div style="font-size: 13px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="color: #666666; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br />
</i></span></span></span></span></div></div></div></div></div><span class="Apple-style-span" style="color: #666666; line-height: 18px;"> </span><br />
<div style="color: #666666; font-size: 13px; line-height: 18px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Prep Time: 5 minutes</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cook Time: 15-20 minutes</span></div></div></div></div></div><div style="color: #666666; font-family: Times; font-size: 13px; line-height: 18px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Yield: 1/2 cup </span></span></span></div></div></div></div></div><div style="color: #666666; font-family: Times; font-size: 13px; line-height: 18px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></span></div></div></div></div></div><div style="color: #666666; font-family: Times; font-size: 13px; line-height: 18px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></span></span></div></div></div></div></div><div style="color: #666666; font-size: 13px; line-height: 18px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 large white onion, diced</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp canola or olive oil</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4-5 tbsp cold water</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp salt</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp pepper</span></div></div><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div></div></div></div></div><div style="color: #666666; font-size: 13px; line-height: 18px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Instructions:</b></span></span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1) Dice white onion. Do your best to keep the pieces a small and consistent size</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2) </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add oil to pan and turn up the heat to medium-high. Add the onions, salt, and pepper. Stir for 3-5 minutes, or until they are soft and begin to brown. Drop the heat down to medium.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3) Stir onions until they start to look dry or show signs of burning. Add 1 tbsp of cold water to the pan and stir.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4) </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When the onions start to look dry again, add more water. Continue this technique 4-5 times until your onions look soft, dark, and taste sweet.</span></div></div></div></div></div></div>Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.comtag:blogger.com,1999:blog-9120323889701674980.post-49954165708897227712012-03-12T10:23:00.000-07:002012-03-13T10:16:33.230-07:00Cinnamon Roll Coffee Ice Cream Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZo_3IXTXhhPW6hesXjnr_8BJOwfuufDORXV-upVOq5W9Z2MnXqwDePtKr9shlmwpnXVz5Bzs9TO7JndpIn5QsZZLXLviMicb9D1LnwjaZddSxqiFp_S_SZfhlIfhh3v8R-hHoqa1BDI/s1600/DSC_0008-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZo_3IXTXhhPW6hesXjnr_8BJOwfuufDORXV-upVOq5W9Z2MnXqwDePtKr9shlmwpnXVz5Bzs9TO7JndpIn5QsZZLXLviMicb9D1LnwjaZddSxqiFp_S_SZfhlIfhh3v8R-hHoqa1BDI/s400/DSC_0008-2.jpg" width="400" /></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">How delicious and decadent does my cinnamon roll coffee ice cream cake look? Chewy and sweet rolls add the perfect texture to support the amazing flavor combination of cinnamon, coffee, and chocolate. I basically turned a Starbucks coffeehouse into a dessert. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I know what you're thinking. That looks amazing, but the calories dude..and isn't it time consuming?</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Everything in moderation, including moderation. I've lost 40 pounds in the past year by just exercising regularly and having a more balanced diet. I still eat In-N-Out Burger and desserts like this.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This took 5 minutes to assemble. I used store bought ingredients to cut down on time and fuss. Got a favorite cinnamon roll recipe? Feel free to use it instead. Don't like coffee or chocolate ice cream? Put your favorite flavor in. My goal is just to give you a new dessert idea. Let your imagination run with it! </span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: large;"><u><br /></u></span></b></span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: large;"><u>Cinnamon Roll Coffee Ice Cream Cake</u></span></b></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>The Play-By-Play Version</i></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Assembly Time: 5 minutes</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Freeze Time: 4-5 hours</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 baked cinnamon rolls</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 pint Starbucks signature hot chocolate ice cream</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 pint Starbucks coffee ice cream</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Instructions:</b></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1) Pick up baked cinnamon rolls from your local grocery store or bakery. I got a container of 6 at Safeway for $1.99. If you can get them with cream cheese icing, go for it, but the sugar glaze is fine too. Slice cinnamon rolls in half horizontally. It's ok if it's a little uneven as you can see from my photo! </span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj18VP23Zqhxvsrji_oCsGNya_uKG_sdDUjK0xdbigU6tiXPaiHUlK0I7EkwgmpDjrdpHK1tXBWBXeU21OBsv4hQLnnSnStKTl8JKDFpjydrrRSkYc5xi6rBtQ7Ya64q9svkUwbb9OrhrE/s1600/DSC_0158.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj18VP23Zqhxvsrji_oCsGNya_uKG_sdDUjK0xdbigU6tiXPaiHUlK0I7EkwgmpDjrdpHK1tXBWBXeU21OBsv4hQLnnSnStKTl8JKDFpjydrrRSkYc5xi6rBtQ7Ya64q9svkUwbb9OrhrE/s640/DSC_0158.jpg" style="cursor: move;" width="640" /></a></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2) Add a coat of cooking spray to a pan (or reuse the bakery container like I did), line it with a sheet of parchment paper, add a coat of cooking spray to the parchment paper, and then place the bottom half of the cinnamon rolls on top of the paper. It helps if all of your cinnamon rolls are still attached to each other as you can see below.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidcRP5Uv25XEZr0xXrM0jzzKscCDDSwowc03Ql95bIkOTShYu0WSjLScfVPxs798s-0aOBk_ULF1YZqFMEWUeJEOu_GJXVkyrEnUPDk9xBCt2UhtwgluJpn0M-LVV7dhFKDmuevM3xLPc/s1600/DSC_0160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidcRP5Uv25XEZr0xXrM0jzzKscCDDSwowc03Ql95bIkOTShYu0WSjLScfVPxs798s-0aOBk_ULF1YZqFMEWUeJEOu_GJXVkyrEnUPDk9xBCt2UhtwgluJpn0M-LVV7dhFKDmuevM3xLPc/s640/DSC_0160.jpg" style="cursor: move;" width="640" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3) Microwave your pints of ice cream for 10-12 seconds. You want it to spread easily over your cinnamon rolls. Distribute 1 pint of ice cream evenly across the cinnamon rolls followed by the 2nd pint. It helps if you do it in small batches, rather than dump the entire pint at once. <a href="http://www.starbucksicecream.com/">Starbucks ice cream</a> is pricier, but well worth it. Ben & Jerry's also makes delicious coffee ice cream, but Starbucks just happened to be on sale.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmUPTRJaNss0QKX_pR1-pQi-TN6agpZDqxXsmHe0oWv4cKu4PyM7voLcAPMyyesXeHx1_-5_mbUdrr4Nzwv5x82jkc6idjS38v_e1wMMjHeFl4huub6OijZQ0hcXtBQt_TpaKEpnhOrE/s1600/DSC_0163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmUPTRJaNss0QKX_pR1-pQi-TN6agpZDqxXsmHe0oWv4cKu4PyM7voLcAPMyyesXeHx1_-5_mbUdrr4Nzwv5x82jkc6idjS38v_e1wMMjHeFl4huub6OijZQ0hcXtBQt_TpaKEpnhOrE/s640/DSC_0163.jpg" style="cursor: move;" width="640" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4) Place top half of cinnamon rolls on top of the ice cream. Make sure it lines up as close as possible with the bottom half. Place in freezer for 4-5 hours, or until its completely frozen.</span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Times; margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj9SiwBHgE7plCtT2sArvdUjGCohv5-gSckTViJdpQPnAI-VU_S5g_xqrHC9J6b1HoFQgXHHlUFafC-qrczifZODyIdbyz5fBofwRN8qU2f42qSHN70O3KzHaqFjs2yJsxqWwDzsd86KY/s1600/DSC_0143.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj9SiwBHgE7plCtT2sArvdUjGCohv5-gSckTViJdpQPnAI-VU_S5g_xqrHC9J6b1HoFQgXHHlUFafC-qrczifZODyIdbyz5fBofwRN8qU2f42qSHN70O3KzHaqFjs2yJsxqWwDzsd86KY/s640/DSC_0143.jpg" style="cursor: move;" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Note: This particular picture was taken from my first batch where I didn't use the parchment paper. USE IT!</td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5) Prior to serving, you'll want to take them out of the freezer and let them sit at room temperature for about 10-15 minutes, or until the ice cream softens up. Ice cream tastes better when its slighly melted because your taste buds aren't numbed by the cold temperature.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFUGJA4Xebdtb4yTT1YgF2YotCesNSx1Y9FiBUwbrpxDhlZWzDqHub589fTx4-htYGeZVkBuKehyphenhyphenCq5b1wJ-05k199v3qC1r3BLkEiuNJCGTA5wET7AxpUu59XVRI9BtH2hCubX3yD8U/s1600/DSC_0012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFUGJA4Xebdtb4yTT1YgF2YotCesNSx1Y9FiBUwbrpxDhlZWzDqHub589fTx4-htYGeZVkBuKehyphenhyphenCq5b1wJ-05k199v3qC1r3BLkEiuNJCGTA5wET7AxpUu59XVRI9BtH2hCubX3yD8U/s640/DSC_0012.jpg" style="cursor: move;" width="640" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This dessert isn't too sweet if you use these ice cream combinations, but I do believe the flavor is only enhanced by serving it with a cup of coffee or black tea.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you use this recipe and make any tweaks, be sure to let me know about it in the comments section below. This dessert has so many possibilities depending on what ice cream flavors you use!</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: large;"><u>Cinnamon Roll Coffee Ice Cream Cake</u></span></b></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>The Sportscenter Highlights Version</i></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Assembly Time: 5 minutes</span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Freeze Time: 4-5 hours</span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Yield: 6-10 people</span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 baked cinnamon rolls</span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 pint Starbucks signature hot chocolate ice cream</span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 pint Starbucks coffee ice cream</span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Instructions:</b></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1) Slice cinnamon rolls horizontally in half</span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2) Add a light coat of cooking spray to a pan (or reuse the bakery package like I did), line it with parchment paper, add a light coat of cooking spray to the parchment paper, then add the bottom half of the cinnamon rolls on top.</span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3) Microwave your ice cream for 10-12 to ice cream to soften it. Work in small batches to evenly layer on the 1st pint, then do the 2nd pint. This is easier than dumping each pint on all at once.</span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4) Place the top half off the cinnamon rolls on the ice cream, making sure to line it up as close as possible with the bottom half. Place in freezer for 4-5 hours, or until the ice cream is completely frozen again.</span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5) 10-15 minutes prior to serving, take them out of the freezer and let them sit on a counter at room temperature so that the ice cream softens up.</span></span></span></div>
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<br />Shehryar Siddiqihttp://www.blogger.com/profile/16629201290193458829noreply@blogger.com