tag:blogger.com,1999:blog-63756658213069251222023-06-15T04:42:21.386-04:00Real Food Fast!Plate licking good food, made with real ingredients, fast but not too fast!Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.comBlogger1048125tag:blogger.com,1999:blog-6375665821306925122.post-42134350139417704602014-06-11T07:12:00.000-04:002014-06-11T07:12:38.787-04:00Baklava<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1BiMevoejIE/U5CQb2gM1SI/AAAAAAAAURI/1womBT4ghtU/s1600/baklava.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1BiMevoejIE/U5CQb2gM1SI/AAAAAAAAURI/1womBT4ghtU/s1600/baklava.jpg" /></a></div>
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<br />
Not anywhere near as difficult as people think it is to make!<br />
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<br />
<b><span style="font-size: large;">Baklava</span></b><br />
<br />
<b>Syrup:</b><br />
1 1/4 c water<br />
1 c sugar<br />
2 cloves<br />
2 inch cinnamon stick<br />
2 t lemon juice<br />
Small piece of lemon rind<br />
1/4 c honey<br />
<br />
Place syrup ingredients in a saucepan and stir over heat until sugar dissolves. Bring to a boil, reduce heat, and simmer for 10 minutes. Strain out solids and return syrup to pot.<br />
<br />
<b>Baklava:</b><br />
2 c chopped walnuts<br />
1 c chopped almonds<br />
1/4 c raw sugar<br />
2 t cinnamon<br />
1/4 t salt<br />
1/4 t allspice<br />
1 lb package of phyllo dough, thawed<br />
2 1/2 sticks (1 1/4 c) butter, melted<br />
<br />
Melt the butter and cut a piece of parchment for the bottom of a 9 x 13 baking dish. Use a pastry brush to coat the top sheet and the sides of the dish with butter. In a bowl, combine the nuts, sugar, and spices and set aside.<br />
<br />
Unroll the phyllo and place on a piece of plastic wrap. Cover with another piece of plastic wrap and a damp towel. Place 3 sheets of phyllo in the dish, recovering the rest of the stack. Brush with butter. Add 3 more sheet and brush with butter, repeating until about half the phyllo is gone. Spread 1/2 the nut mixture, top with three more sheets, butter the top, and spread the other 1/2 of the nut mixture. Continue stacking 3 sheets of phyllo and brushing with butter until you run out. End with butter. <br />
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With a sharp knife, cut through all layers: 6 lengthwise strips and then 6 crosswise strips. Bake at 350 for about 35 minutes until golden brown. Cool on a wire rack.<br />
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When the baklava is cool, reheat the syrup and pour hot over the pastry. Let it stand for at least 3 hours at room temperature before serving. <div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-88715155161445793482014-05-02T13:17:00.002-04:002014-05-02T13:17:26.752-04:00Braised brisket or pot roast<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zXWLUv5-3QU/U2PJJvSSO3I/AAAAAAAAUB8/K_qd1GZJX_k/s1600/brisket.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zXWLUv5-3QU/U2PJJvSSO3I/AAAAAAAAUB8/K_qd1GZJX_k/s1600/brisket.jpg" /></a></div>
<br />
If it's done right, you can eat it with a spoon!<br />
<br />
<b>Beef Brisket or Pot Roast</b><br />
<br />
Beef brisket, 3-4 lbs<br />
Salt and pepper<br />
Vegetable oil<br />
2 - 3 lbs onions, sliced thin<br />
1 T tomato paste<br />
2 T brown sugar<br />
4 - 5 cloves of garlic, minced<br />
1/4 c flour<br />
3/4 c dry red wine<br />
Up to 2 c broth (half beef and half chicken)<br />
3 bay leaves<br />
3 large sprigs of thyme<br />
Quartered potatoes, large chopped carrots, other root vegetables<br />
1 T cider vinegar<br />
<br />
Set out the meat for about 1/2 hour and let it dry and warm up. Salt and pepper it generously. Preheat the oven to 300 with the rack in the middle-low position. Slice up the onions and garlic and set aside. <br />
<br />
In a Dutch oven, brown the meat over medium-high heat until well browned, about 5 minutes per side. Place the meat on a plate and set it aside. Lower the heat to medium and cook the onions along with the tomato paste and sugar until onions are soft and beginning to brown, about 10 minutes. Stir in the garlic and flour, and cook for about a minute, stirring. Stir in the wine to deglaze the pot; cook until almost completely evaporated, and then return the brisket to the pot, on top of the onions. Add the broth, bay leaves, and thyme, enough broth to come up 1/3 to 1/2 way up the sides of the meat. Bring the broth to a simmer, cover with foil and with the lid, and stick it in the oven for 3 to 4 hours. Add the vegetables around the meat, submerging them as best as possible for the last 1 1/2 to 2 hours of cooking time. <br />
<br />
Optional serving methods:<br />
1. Transfer the brisket and vegetables (not the onions) to a platter, tent with foil, and let it rest for at least 10 minutes. Place the pot on the stove top, add 1 T cider vinegar and bring to a low boil to reduce the sauce somewhat, about 5 minutes, fishing out the bay leaves and thyme. When the sauce is reduced enough, slice the brisket, arrange on the platter, and pour the sauce over. Serve onto plates. <br />
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2. Or, transfer the brisket and vegetables (not the onions) to a platter, and tent with foil. Let it rest for 15 minutes, and then slice. Place the pot on the stove top, add 1 T cider vinegar and bring to a low boil, fishing out the bay leaves and thyme. Place the meat and vegetables back into the sauce and serve directly from the pot, probably into bowls. <br />
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<br /><div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com1tag:blogger.com,1999:blog-6375665821306925122.post-54077077478691021822014-04-16T08:00:00.000-04:002014-04-16T08:00:04.158-04:00Amazing chicken stew<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3y_rHeh5kpY/UzBHyxS-ewI/AAAAAAAATxI/wVwcJ0q5yK0/s1600/stew-chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3y_rHeh5kpY/UzBHyxS-ewI/AAAAAAAATxI/wVwcJ0q5yK0/s1600/stew-chicken.jpg" /></a></div>
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<br />
I usually make chicken soup, not chicken stew, but with winter dragging on into what's supposed to be spring, I couldn't help myself. Last weekend, I set aside the three-plus hours it takes to make this incredible stew. The recipe is from Cook's Illustrated, but of course they won't let you have it. I'm perfectly happy to send you somewhere else that will: <b><a href="http://www.keyingredient.com/recipes/705807639/chicken-best-chicken-stew/">Best Chicken Stew</a></b><div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-75511172856521470482014-04-14T08:00:00.000-04:002014-04-14T08:00:02.125-04:00Cranberry-white chocolate chip monster cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rspP1kExJog/UzBDNpgBFyI/AAAAAAAATw8/eLSDVppsfGE/s1600/cookies-cran-chocolate-larg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-rspP1kExJog/UzBDNpgBFyI/AAAAAAAATw8/eLSDVppsfGE/s1600/cookies-cran-chocolate-larg.jpg" /></a></div>
<br />
Recently I made a batch of my <b><a href="http://realfoodfast.blogspot.com/2012/12/show-off-chocolate-chip-cookies.html">monster chocolate chip cookies</a></b>, shown below, and it occurred to me that some of my other recipes could probably be adapted to make over-sized delights like these.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-cKINkfoyPGM/UzBAXa0vj9I/AAAAAAAATww/NMWdSr1ijOo/s1600/cookies-chocolate-chip3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-cKINkfoyPGM/UzBAXa0vj9I/AAAAAAAATww/NMWdSr1ijOo/s1600/cookies-chocolate-chip3.jpg" /></a></div>
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<br />
I started my experiments with my recipe for <b><a href="http://realfoodfast.blogspot.com/2013/02/cranberry-white-chocolate-cookies.html">Cranberry-White Chocolate Cookies</a></b>, and it worked out so well that I think I'll probably try it again with other recipes! Start with the basic recipe at the link above, and make these four adjustments. Melt the butter and let it cool before beating with the sugar, add an extra egg yolk, lower the oven temperature to 325, and form and bake them according to the directions for the <b><a href="http://realfoodfast.blogspot.com/2012/12/show-off-chocolate-chip-cookies.html">chocolate chip cookies</a></b>. <div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-26726694614160676802014-04-11T08:00:00.000-04:002014-04-11T08:25:38.991-04:00Fried cats and rotten children<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-O6QSwF87OLI/Uyx4-nEYKcI/AAAAAAAATwg/bPxxriv4yxQ/s1600/sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-O6QSwF87OLI/Uyx4-nEYKcI/AAAAAAAATwg/bPxxriv4yxQ/s1600/sign.jpg" height="249" width="400" /></a></div>
<br /><div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-13298824185675720942014-04-09T08:00:00.000-04:002014-04-09T08:00:07.187-04:00Brown rice cakes with sauteed vegetables<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-bLZL0R8EYWY/Uyx4l3i8WpI/AAAAAAAATwY/xFZhF-n0UTc/s1600/rice-cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bLZL0R8EYWY/Uyx4l3i8WpI/AAAAAAAATwY/xFZhF-n0UTc/s1600/rice-cakes.jpg" /></a></div>
<br />
When I first saw this recipe, I thought, "Well, maybe..." And then I promptly set it aside for a couple of years and forgot about it! Recently I found it in my "to try" file, and thought, "Well, maybe..."<br />
<br />
I'm glad I finally got around to actually trying it. It's really really good! <b><a href="http://www.marthastewart.com/921638/brown-rice-cakes-sauteed-fennel-broccoli-rabe-and-ricotta" target="_blank">Brown Rice Cakes with Sauteed Fennel, Broccoli Rabe, and Ricotta</a></b><div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-12827557203875454242014-04-07T08:00:00.000-04:002014-04-07T08:00:18.527-04:00Cuban shredded beef<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-5IMKERxeP2w/UyxzZa5h0NI/AAAAAAAATwE/dpbj6qRrL9o/s1600/beef-shredded-cuban.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-5IMKERxeP2w/UyxzZa5h0NI/AAAAAAAATwE/dpbj6qRrL9o/s1600/beef-shredded-cuban.jpg" /></a></div>
<br />
<br />
More Cuban! Now that my taste buds have been fully enticed, I don't seem to be able to get enough! This is another <b>Cook's Illustrated</b> recipe, and you can find a kind soul who posted his own version of it right here: <b><a href="http://myyearwithchris.wordpress.com/2013/09/21/cuban-vaca-frita/" target="_blank">Cuban Shredded Beef</a></b>. <div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-78693402727261142912014-04-04T08:00:00.000-04:002014-04-04T08:00:11.839-04:00It isn't, no.<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ZuMhFugv9a4/Uyx0ACh5X2I/AAAAAAAATwM/ggaPIbtMiFE/s1600/funny-engrish-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ZuMhFugv9a4/Uyx0ACh5X2I/AAAAAAAATwM/ggaPIbtMiFE/s1600/funny-engrish-1.jpg" /></a></div>
<br /><div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-27911582672029406442014-04-02T08:00:00.000-04:002014-04-02T08:00:28.862-04:00Cuban pork and beans stew<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-e54CMgFYUlA/Uyxt-hdrFjI/AAAAAAAATv0/sP9Fb9ZBS5A/s1600/stew-pork-cuban.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-e54CMgFYUlA/Uyxt-hdrFjI/AAAAAAAATv0/sP9Fb9ZBS5A/s1600/stew-pork-cuban.jpg" /></a></div>
<br />
I have really grown to love the flavors of Cuban food. All except for cilantro...still can't abide the stuff. Smells like dirty socks to me, and apparently that's some sort of genetic "I can't help it so don't tell me how good the stuff is" thing. <br />
<br />
I recently made a <b><a href="http://www.hannaford.com/recipe/Cuban-Pork-and-Black-Bean-Stew/10954.uts?hdrKeyword=cuban%20pork%20and%20black%20bean%20stew#" target="_blank">Cuban Pork and Beans Stew</a></b> that I found in Hannaford's Fresh magazine. But I made several changes. I neglected to soak the dried beans overnight, so I ended up using canned. That was fine, because I really prefer small red beans to black beans anyway, which is what the recipe calls for. Also, I seared the meat before stacking the slow cooker, because nothing tastes better than seared meat...boiled just doesn't do it!<div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-42324429894236316942014-03-31T08:00:00.000-04:002014-03-31T08:00:05.884-04:00Orecchiette with broccoli rabe <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Pp24xyjw5AU/UyxphyIzHTI/AAAAAAAATvg/GXh38TiawHw/s1600/pasta-oricchiette-broccolirabe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Pp24xyjw5AU/UyxphyIzHTI/AAAAAAAATvg/GXh38TiawHw/s1600/pasta-oricchiette-broccolirabe.jpg" /></a></div>
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<br />
Martha Stewart has about a million recipes for pasta with broccoli rabe. Well, maybe not a million, but an awful lot. Here's one we really liked; even though it doesn't have the usual sausage in it, it's still got a real umami kick thanks to a couple of anchovy fillets. <b><a href="http://www.marthastewart.com/925956/orecchiette-broccoli-rabe-and-tomatoes" target="_blank">Orecchiette with Broccoli Rabe and Tomatoes</a></b><br />
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My major change was to use dried orecchiette. I don't really know what universe Martha lives in, but in my universe, I'm lucky to find orecchiette in any form, forget fresh. I boiled the pasta and added the broccoli rabe for the last 3 minutes.<div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-35744582195283067642014-03-28T08:00:00.000-04:002014-03-28T08:00:04.656-04:00Make mine a double<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-P8Taqt8PrrQ/UyxqH6lFNuI/AAAAAAAATvo/ncHQP6a6BaM/s1600/wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-P8Taqt8PrrQ/UyxqH6lFNuI/AAAAAAAATvo/ncHQP6a6BaM/s1600/wine.jpg" /></a></div>
<br /><div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-56212494292902154672014-03-26T08:00:00.000-04:002014-03-26T08:00:02.875-04:00Pasta alla Norcina<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-njkYJoyfjuU/Uyxknb5SpqI/AAAAAAAATvQ/88wazZhAr9Y/s1600/pasta-alla-norcina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-njkYJoyfjuU/Uyxknb5SpqI/AAAAAAAATvQ/88wazZhAr9Y/s1600/pasta-alla-norcina.jpg" /></a></div>
<br />
Can you ever have too many wonderful pasta recipes? Doubtful! Recently, I made <b><a href="http://foodiewife-kitchen.blogspot.com/2014/01/pasta-alla-norcina.html" target="_blank">Pasta alla Norcina</a></b> for just my sweetie and me, which means that I cut the recipe I was following in half. It turned out to be amazing, and so I really want to share it with you. Of course, as usual, <b>Cook's Illustrated</b> will not let you see the recipe on their site. However, I found someone else who has posted it, so now I can just send you there instead! <br />
<br />
This fabulous recipe includes "making" your own pork sausage. More like "assembling" it, to be honest, but that's just fine with me, because that means we can have this even on a weeknight!<div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-57957936834170349232014-03-24T08:00:00.000-04:002014-03-24T08:00:11.477-04:00Quinoa pilaf<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BWFq7WN5SrA/UyxhJVO4TGI/AAAAAAAATvE/30LwrYk3UKg/s1600/quinoa-pilaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BWFq7WN5SrA/UyxhJVO4TGI/AAAAAAAATvE/30LwrYk3UKg/s1600/quinoa-pilaf.jpg" /></a></div>
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<br />
I learned something about cooking quinoa that rocked me back on my heels...I, along with most everyone else, have been adding way too much water to the delicious little seeds, turning them into the mush that no one likes! According to <b>Cook's Illustrated</b>, the secret is to toast the quinoa first in a dry pan, set it aside while you saute up your onions and whatever, and then add the toasted quinoa back with only a little bit more water than seeds. For example, they suggest 1 1/2 c quinoa to 1 3/4 c water. Simmer on low for about 20 minutes, stirring only once. Remove the pan and let it sit for 10 minutes before fluffing, adding herbs and other flavorings, and serving. This was THE BEST quinoa we've ever had. Period. <div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-37950435536400345172014-03-10T08:00:00.000-04:002014-03-10T08:00:08.583-04:00Shallot soup with Gruyere cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ZxhowHTcO8s/Uxc5zwmplVI/AAAAAAAATqQ/i2ixtg0TDIM/s1600/soup-shallot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ZxhowHTcO8s/Uxc5zwmplVI/AAAAAAAATqQ/i2ixtg0TDIM/s1600/soup-shallot.jpg" /></a></div>
<br />
I love French onion soup, but if you can believe it, I think this version is even better!<br />
<br />
<b>Shallot Soup with Gruyere Cheese</b><br />
<br />
2 1/2 lbs shallots<br />
4 T butter<br />
1 c white wine<br />
10 black peppercorns<br />
1 bay leaf<br />
8 c broth, half beef and half chicken<br />
Salt (optional)<br />
Handful of small croutons for each bowl<br />
Grated Gruyere cheese for each bowl<br />
<br />
Blanch the shallots briefly to allow the skins to slip off easily. Slice into 1/4 inch rounds. Heat the butter in a Dutch oven and saute the shallots for about 30 minutes until really tender. Add the wine and cook until almost completely evaporated. Add the peppercorns, bay leaf, and broth and bring to a boil. Reduce heat and simmer for about 30 minutes until broth is reduced a bit. Season with salt if desired.<br />
<br />
Spoon soup into bowls and top with small croutons and grated cheese. Put under the broiler until cheese is melted and beginning to brown. Serve immediately. <div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-46932895552607148582014-03-07T08:00:00.000-05:002014-03-07T08:00:05.621-05:00Meat head?<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-81UMccBSnis/UuJ0SHKTmhI/AAAAAAAATQY/hALqwFKuozs/s1600/funny-chinese-sign-translation-fails-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-81UMccBSnis/UuJ0SHKTmhI/AAAAAAAATQY/hALqwFKuozs/s1600/funny-chinese-sign-translation-fails-12.jpg" height="273" width="400" /></a></div>
<br /><div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-45956064099739610982014-03-05T08:00:00.000-05:002014-03-05T08:00:09.166-05:00Hamantaschen with chocolate<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-iXSpjDpjWvc/UxTMxhxfRMI/AAAAAAAATpQ/6FPizHuhwsM/s1600/hamantaschen-chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iXSpjDpjWvc/UxTMxhxfRMI/AAAAAAAATpQ/6FPizHuhwsM/s1600/hamantaschen-chocolate.jpg" /></a></div>
<br />
<br />
Why did I never think of this before? The centers of the <b><a href="http://realfoodfast.blogspot.com/2009/03/hamantaschen.html">hamantaschen</a></b> are the perfect size for Hershey's kisses. I believe that means something...<br />
<br />
My recipe is at the link above.<div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-43753379761415057652014-03-03T08:00:00.000-05:002014-03-03T08:00:10.710-05:00Quesadilla broccoli pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7F4-hDnnVQ4/UxHj0Hq_E7I/AAAAAAAATno/knoCy6bPqfE/s1600/quesadilla-broccoli-pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7F4-hDnnVQ4/UxHj0Hq_E7I/AAAAAAAATno/knoCy6bPqfE/s1600/quesadilla-broccoli-pie.jpg" /></a></div>
<br />
<br />
It seems that we've started to trend towards quesadilla pies and away from quiches in our family. Not sure why...<br />
<br />
<b>Quesadilla Broccoli Pie</b><br />
<br />
Extra large flour tortilla<br />
Cooking spray<br />
3 slices of bacon<br />
2 c fresh broccoli, chopped and steamed soft<br />
Onion, chopped<br />
<br />
1 c shredded Swiss cheese<br />
1/2 c flour<br />
1/2 t baking powder <br />
1/2 c milk<br />
1 egg<br />
1/4 c grated Parmesan cheese<br />
<br />
Spray 10 inch deep dish pie pan and press tortilla into it. Lightly spray the tortilla. <br />
<br />
In a large skillet, cook the bacon until crisp. Drain most of grease and set bacon aside. Saute onions and steamed broccoli in skillet until softened.<br />
<br />
Scrape vegetable mixture into the prepared tortilla. Add the Swiss cheese, spreading evenly. In a small bowl, mix the flour through the Parmesan cheese well and pour over the tortilla. Top with the crumbled bacon. Cook at 450 for about 20 minutes. <br />
<br />
<br />
<a href="http://realfoodfast.blogspot.com/2013/04/quesadilla-chicken-pie.html"><b>Quesadilla Chicken Pie</b></a><br />
<a href="http://realfoodfast.blogspot.com/2013/06/chicken-and-mango-quesadilla-pie.html"><b>Quesadilla Mango and Chicken Pie</b></a><div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-70158317511302573172014-02-28T08:00:00.000-05:002014-02-28T08:00:06.136-05:00Violence against veggies<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tmJTUKz5l28/UwzIomwisfI/AAAAAAAATjs/9jdUFWBelbA/s1600/1888697_10153852828035010_733972482_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tmJTUKz5l28/UwzIomwisfI/AAAAAAAATjs/9jdUFWBelbA/s1600/1888697_10153852828035010_733972482_n.jpg" height="400" width="400" /></a></div>
<br /><div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-54358429309249036082014-02-27T11:17:00.000-05:002014-02-27T11:17:01.570-05:00Caldo verde, Portuguese soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_ZYKA3zchmc/Uw9iwB_tJOI/AAAAAAAATms/buprdaDr2o8/s1600/soup-caldo-verde.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_ZYKA3zchmc/Uw9iwB_tJOI/AAAAAAAATms/buprdaDr2o8/s1600/soup-caldo-verde.jpg" /></a></div>
<br />
<br />
I came across a reference to Caldo Verde recently, and since I liked what I was reading, decided to give it a try. This seems to be another of those traditional soups where there are as many variants as there are cooks, but here's what seems to be working for us:<br />
<br />
<b>Caldo Verde</b><br />
<br />
12 oz linguica sausage, sliced<br />
Olive oil<br />
Onion, chopped<br />
3 cloves of garlic, minced<br />
Red pepper flakes<br />
Salt and pepper<br />
3 - 4 Yukon Gold potatoes, chopped to 3/4 inch pieces<br />
4 c chicken broth<br />
2 - 4 c water<br />
1 lb kale (or collards) chopped<br />
2 t white vinegar<br />
<br />
Brown the linguica in a bit of olive oil in a Dutch oven; remove from pot and set aside. Over medium heat, cook the onions and garlic with a dash of red pepper flakes, salt, and pepper. Cook until translucent, a few minutes. <br />
<br />
Add the potatoes, broth, and 2 c water and bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, about 10 minutes. Dip out about 2 c of potato and broth into a large glass measuring cup. Add about 3 T olive oil to the mix, and blend really well with an immersion blender. Set aside.<br />
<br />
Add the greens and the linguica to the pot and simmer for about 10 minutes. Add up to 2 c more water, only as needed. Give the blended portion another blast, and add it to the soup, along with the vinegar. <br />
<br />
<br />
<br />
<br /><div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-1563563003702063352014-02-25T11:37:00.005-05:002014-02-25T11:37:35.477-05:00Apricot and almond granola<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Yd5b3jwFTr4/UwzGC99PisI/AAAAAAAATjc/uqVPcPr0RMg/s1600/granola-apricot2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Yd5b3jwFTr4/UwzGC99PisI/AAAAAAAATjc/uqVPcPr0RMg/s1600/granola-apricot2.jpg" /></a></div>
<br />
Using my recipe for <b><a href="http://realfoodfast.blogspot.com/2013/06/basic-chunky-granola.html">Basic Chunky Granola</a></b>, I recently experimented with another variation, namely <b>Apricot and Almond</b>. I saw this combination featured in an issue of Hannaford market's magazine, but I didn't really like the results...too dry and completely crumbled, with no chunks and not a particularly good taste. So I messed with it, and here are the results.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-c7octsIN3yA/UwzGC3Vp4nI/AAAAAAAATjg/arLWEftsniw/s1600/granola-apricot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-c7octsIN3yA/UwzGC3Vp4nI/AAAAAAAATjg/arLWEftsniw/s1600/granola-apricot.jpg" /></a></div>
<br />
<br />
<b style="background-color: #fefdfa; font-family: inherit; line-height: 18.200000762939453px;">Apricot and Almond Granola </b><br />
<span style="font-family: inherit;"><br style="background-color: #fefdfa; line-height: 18.200000762939453px;" /><span style="background-color: #fefdfa; line-height: 18.200000762939453px;">1/3 c agave syrup</span><br style="background-color: #fefdfa; line-height: 18.200000762939453px;" /><span style="background-color: #fefdfa; line-height: 18.200000762939453px;">1/3 c raw sugar</span><br style="background-color: #fefdfa; line-height: 18.200000762939453px;" /><span style="background-color: #fefdfa; line-height: 18.200000762939453px;">2 t vanilla</span></span><div>
<span style="font-family: inherit;">2 t almond extract<br style="background-color: #fefdfa; line-height: 18.200000762939453px;" /><span style="background-color: #fefdfa; line-height: 18.200000762939453px;">1/2 t salt</span></span></div>
<div>
<span style="font-family: inherit;">1 T cinnamon</span></div>
<div>
<span style="font-family: inherit;">1/2 t nutmeg<br style="background-color: #fefdfa;" /><span style="background-color: #fefdfa; line-height: 18.200000762939453px;">1/2 c canola oil</span><br style="background-color: #fefdfa; line-height: 18.200000762939453px;" /><span style="background-color: #fefdfa; line-height: 18.200000762939453px;">5 c rolled oats (not quick cook or steel cut) or 4 c oats and 1 c uncooked quinoa</span><br style="background-color: #fefdfa; line-height: 18.200000762939453px;" /><span style="background-color: #fefdfa; line-height: 18.200000762939453px;">1 1/2 c almonds, chopped, raw preferred</span></span></div>
<div>
<span style="font-family: inherit;">1 c sunflower seeds, raw preferred<br style="background-color: #fefdfa; line-height: 18.200000762939453px;" /><span style="background-color: #fefdfa; line-height: 18.200000762939453px;">2 c dried apricots, chopped </span><br style="background-color: #fefdfa; line-height: 18.200000762939453px;" /><br style="background-color: #fefdfa; line-height: 18.200000762939453px;" /><span style="background-color: #fefdfa; line-height: 18.200000762939453px;">Spray a rimmed baking sheet and line it with parchment. Set the rack to the upper middle position and preheat to 300. In a large bowl, whisk the syrup, sugar, extracts, salt, and spices together, and then whisk in the oil. Stir in the oats, almonds, and sunflower seeds and work with your hands until the sugar mixture is worked through. </span><br style="background-color: #fefdfa; line-height: 18.200000762939453px;" /></span><span style="font-family: inherit;"><span style="background-color: #fefdfa; line-height: 18.200000762939453px;">Scrape out the oats onto the baking sheet and compress the mixture firmly into a thin, even, and tight layer. Bake for about 35 minutes, rotating the pan once. Remove from the oven to a wire rack and cool thoroughly. Break the granola into pieces and stir in the apricots. Store in an airtight container.</span> </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Link to my <b><a href="http://realfoodfast.blogspot.com/2013/07/cranberry-granola.html">Cranberry Granola</a></b></span></div>
<div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-30183252753425055852014-02-21T08:00:00.000-05:002014-02-21T08:00:00.419-05:00Friends don't let friends sing drunk<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-3aaUC98opok/UuJ0beH_LNI/AAAAAAAATQg/SLYSvYWYHhA/s1600/image003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3aaUC98opok/UuJ0beH_LNI/AAAAAAAATQg/SLYSvYWYHhA/s1600/image003.jpg" height="400" width="400" /></a></div>
<br /><div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-85458120822332694072014-02-19T15:34:00.002-05:002014-02-19T15:34:46.418-05:00Pistachio crisps<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-d0PRAkT7qSw/UwUUmoxJMQI/AAAAAAAATf8/BdSxVhFMtb8/s1600/pistachio-crisps2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-d0PRAkT7qSw/UwUUmoxJMQI/AAAAAAAATf8/BdSxVhFMtb8/s1600/pistachio-crisps2.jpg" /></a></div>
<br />
Although we had these for an appetizer one evening, they'd also make a great dessert, maybe by just upping the sugar content a smidge...?<br />
<br />
<b>Pistachio Crisps</b><br />
<b><br /></b>
A batch of <b><a href="http://realfoodfast.blogspot.com/2011/06/thin-pizza-dough.html">Thin Pizza Dough</a></b><br />
Olive oil<br />
1/2 to 1 c pistachios, chopped extra fine<br />
Raw sugar<br />
Kosher salt (optional - only use if pistachios are unsalted)<br />
<br />
Preheat oven to 450 with the rack near the bottom. Roll out the dough as thin as possible and place it on a parchment covered baking pan. Spread a thin coat of oil on the top and sprinkle with the nuts and sugar. Add salt only if needed. Bake for 15 to 20 minutes, checking carefully after 15. Cut into pieces and store in a tight container.<div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-73696951198922544912014-02-18T11:39:00.000-05:002014-02-18T11:39:11.016-05:00Dandelion greens<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-05gGULNN-cQ/UwOMlBxd3QI/AAAAAAAATfo/z_Kbs5HpcnQ/s1600/dandelion1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-05gGULNN-cQ/UwOMlBxd3QI/AAAAAAAATfo/z_Kbs5HpcnQ/s1600/dandelion1.jpg" /></a></div>
<br />
Cultivated dandelion greens can be substituted for just about any reasonably robust green that you enjoy, and can be cooked in all the same ways. It's a bit less delicate than baby spinach, and considerably more delicate than collards, so use that for your guide in how you choose to handle them. All I did was chop them up, and saute them in a bit of bacon grease with onions, garlic, and red pepper flakes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-keFgATjsjd4/UwOMha8OAzI/AAAAAAAATfg/9LOgT5-9NYg/s1600/dandelion2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-keFgATjsjd4/UwOMha8OAzI/AAAAAAAATfg/9LOgT5-9NYg/s1600/dandelion2.jpg" /></a></div>
<br /><div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-51498764885679864842014-02-14T08:00:00.000-05:002014-02-14T08:00:03.630-05:00Wine aerobics<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1HkmXM1assE/UuJz7UGOYYI/AAAAAAAATQI/s5XQIbUTQfg/s1600/image002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1HkmXM1assE/UuJz7UGOYYI/AAAAAAAATQI/s5XQIbUTQfg/s1600/image002.jpg" /></a></div>
<br /><div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0tag:blogger.com,1999:blog-6375665821306925122.post-64876031147729042402014-02-12T08:00:00.000-05:002014-02-12T08:00:14.812-05:00Roasted bok choy<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-chYPi2siB2I/UvkDSGi-mKI/AAAAAAAATbA/d1MWtV8kegU/s1600/bok-choy1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-chYPi2siB2I/UvkDSGi-mKI/AAAAAAAATbA/d1MWtV8kegU/s1600/bok-choy1.jpg" /></a></div>
<br />
The best bok choy to use for roasting is the little tiny baby size. But we can almost never find it, so I've adapted the roasting directions for a piece that's a bit bigger!<br />
<br />
<b>Roasted Bok Choy</b><br />
<br />
Baby or small heads of bok choy<br />
Olive oil<br />
Garlic salt (optional)<br />
<br />
3 parts lemon juice<br />
2 parts miso paste<br />
1 part rice vinegar<br />
<br />
Preheat oven to 425. Wash the bok choy and slice it lengthwise if it isn't baby-sized. Pat dry and arrange on a foil-lined baking sheet. Drizzle with olive oil and sprinkle lightly with garlic salt. Add a couple T of water to the bottom of the pan and cover with foil. Bake for about 5 minutes, remove the foil, and bake for 5 to 10 minutes more until leaves are crisp. <br />
<br />
Whisk together the lemon juice, miso, and vinegar, and spoon sauce over bok choy once plated. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pFumCO6fFJs/UvkDSTrkisI/AAAAAAAATbE/LbUnvXm6kLc/s1600/bok-choy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-pFumCO6fFJs/UvkDSTrkisI/AAAAAAAATbE/LbUnvXm6kLc/s1600/bok-choy2.jpg" /></a></div>
<br /><div class="blogger-post-footer"><p> © copyright 2016 – All rights reserved </p>
<a href=”http://realfoodfast.blogspot.com“>Real Food Fast!</a></div>Cyndi Lhttp://www.blogger.com/profile/01564900810103675653noreply@blogger.com0