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			<title>Whitechapel - Food and Cooking Thread (April/May &amp;#039;11)</title>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292322#Comment_292322</link>
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		<pubDate>Fri, 29 Apr 2011 06:59:13 -0700</pubDate>
		<author>brittanica</author>
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			<![CDATA[ Masochist that I am, I felt the need to restart the hardest thread to keep going... again! Really, though, I'm getting really bad about eating at home again (and have stalled out on my weight-loss endeavors; 20 lbs yay! But i just wanna go back to eating crap now...)<br />In the process of losing weight, I have made myself like eggs. In fact, Dunkin Donuts has the "wake-up wrap" that is perfect. Thick fluffy wrap, egg and cheese. But it's tiny. And 5 of those Weight Watchers Points. So I made my own: <br /><a href="http://s45.photobucket.com/albums/f86/bwagner23/?action=view&amp;current=DSC00428.jpg" target="_blank" ><img src="http://i45.photobucket.com/albums/f86/bwagner23/DSC00428.jpg" border="0" alt="Photobucket" ></a><br />Low carb burrito size tortilla, that American cheese made w/ 2% milk, scrambled egg w/ thinly sliced baby spinach. Twice as big, for the same amount of WW Points.<br /><br />So, what are you all cooking? Or wanting to cook? Or getting someone else to cook? ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292350#Comment_292350</link>
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		<pubDate>Fri, 29 Apr 2011 10:32:18 -0700</pubDate>
		<author>oldhat</author>
		<description>
			<![CDATA[ My first bento lunch!<br /><img src="http://farm6.static.flickr.com/5228/5669390369_2a28fc6993_z.jpg" alt="" ><br /><br /><strong >Cinnamon Quinoa</strong> - Cooked the classic way, except boiled with soy milk rather than water.  When it was all done I just mixed in some cinnamon and a bit of sugar. It turned out okay.  Actually ended up going really well with the...<br /><br /><strong >Pineapple</strong> - yum!<br /><br /><strong >Broccoli</strong> - Also yum!<br /><br /><strong >Ham</strong> - Brought back from a meeting and my god was it wonderful.  I will miss that ham.<br /><br /><strong >Egg Tamagoyaki</strong> (Japanese Omelette) - I got the recipe for it from <a href="http://justbento.com/handbook/recipe-collection-mains/1-egg-tamagoyaki-japanese-omelette" >Justbento.com</a> and it was surprisingly easy. Egg, soy sauce, water, sugar, mix, put on pan, mix with fork, fold when half done, fold more and more and yer done!  This went INCREDIBLY well with the ham.<br /><br />Can't wait to figure out monday's! ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292356#Comment_292356</link>
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		<pubDate>Fri, 29 Apr 2011 11:20:54 -0700</pubDate>
		<author>Fauxhammer</author>
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			<![CDATA[ We started using this CSA (Community Sustained Agriculture) program from a nearby farm. We get a big box of veg and six <em >Deinonychus</em>-sized eggs for what breaks down to about $15 per week. We get more green into our diet, save some money, and we come up with new recipes. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292358#Comment_292358</link>
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		<pubDate>Fri, 29 Apr 2011 11:46:23 -0700</pubDate>
		<author>joe.distort</author>
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			<![CDATA[ yesterday i slow cooked a chunk of a pig in red wine with garlic, mushrooms, potatoes, carrots, onion and various spices for about 11 hours. <br /><br />delicious. today i will use some of it for a sandwich that i am sure will put a smile on my face.<br /><br />also, we recently got a heavy duty cast iron grill pan and OH MY GOD I AM IN LOVE WITH IT. its great, it lets you get a nice char on stuff without it getting tough at all. liz made tacos the other night and...they were better than any i have ever made. which makes me happy because they were delicious, but sad because that was one area where i was the Taco King.<br /><br />another recent experiment was homemade (vegan) refried beans spread lightly between two small corn tortillas with some good local cheese, cilantro and onion then tossed on the grill pan. they made for some crispy lil salsa scoops mmmm<br /><br />its hitting berry season in the US, and i couldnt be happier. i love fruit. NOW BRING ON THE DAMN CHERRIES ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292362#Comment_292362</link>
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		<pubDate>Fri, 29 Apr 2011 12:25:00 -0700</pubDate>
		<author>government spy</author>
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			<![CDATA[ damn joe, gonna have to try your salsa scoop deal.  fuck.  hungry now. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292364#Comment_292364</link>
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		<pubDate>Fri, 29 Apr 2011 12:32:52 -0700</pubDate>
		<author>RenThing</author>
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			<![CDATA[ I have conquered gnocchi. The method of getting the potatoes to the right degree of moisture is you bake them, rather than boil them. I tried boiling and they had way too much water in them, despite using older, more dried out potatoes. Baking does the trick easily.<br /><br />Five russet potatoes and one Yukon gold, washed, punctured and put on a baking sheet covered in tinfoil. Bake until you can push a long skewer through them easily and then take them out. While they are still warm, strip the skin off of them (and do your best not to burn your fingers off), then feed the flesh of the potato through a ricer or food mill (I suppose you could use a food processor but you need this reduced to the finest consistency that you can get).<br /><br />Get a large flat surface and cover it with flour. Once you've milled/riced/reduced the potatoes to the consistency of PlayDough, spread them out on the floured surface and then mix one egg into the large lump of potato. Using a bench scraper, cut flour into the large lump of dough until the dough holds a shape without being too sticky.<br /><br />Cut the lump into quarters and then roll it into a long, half inch wide strand of dough (think PlayDough snakes) and then cut this into half-inch sections with your bench scraper. Form them however you like, I made little American football-shaped lumps, my wife used a fork to put ridges in hers, and arrange on a baking sheet covered in wax paper so they don't stick to the surface you're working on. At this point I'd suggest putting them in a freezer for 5-10 minutes while you get a pot of water boiling although you don't have to do this step I think; we just wanted to make sure they maintained their shape. Once the water is at a roiling boil drop your shaped gnocchi into the water, you will know they are done cooking when they float to the surface. <br /><br />We took our boiled gnocchi and made baked zitti out of it with a gorgonzola and cream sauce. It was divine. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292366#Comment_292366</link>
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		<pubDate>Fri, 29 Apr 2011 12:36:41 -0700</pubDate>
		<author>Draug</author>
		<description>
			<![CDATA[ I have picked nettles the last days, itchy itchy, stocked up the fridge. <br />Made a herb-butter today with nettles, thyme, parsley and some lemon to go on a coal grilled entrecôte not bad at all served with a risotto and a couple of beers. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292398#Comment_292398</link>
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		<pubDate>Fri, 29 Apr 2011 17:05:33 -0700</pubDate>
		<author>buhbuhcuh</author>
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			<![CDATA[ @Brittanica, good luck with the WW stuff, I managed to lose ~50 lbs that way - still learning to cook for myself though.<br /><br />Just did a nice Chorizo and Cauliflower saute (onions, mushrooms in there as well) over a Spanish Tortilla (basically a big egg and potato pancake).  Over the last year I've become a huge fan of saute'd cauliflower - it can take the place of a lot of starches and still turn out delicious as it soaks up flavor nicely.<br /><br />I also hit a new personal best for chili, in which I didn't do anything special, just didn't bother to measure anything, and threw in some fresh roasted anaheim peppers and oregano.  (my usual base is lean meat, onion, beans, a big can o diced tomato, healthy scoop o chili powder, some ground cumin, pinch ground cayenne, and salt) ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292400#Comment_292400</link>
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		<pubDate>Fri, 29 Apr 2011 17:27:15 -0700</pubDate>
		<author>Alan Tyson</author>
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			<![CDATA[ @Renthing - I haven't quite gotten brave enough for gnocchi, yet. That kinda makes me want to try it, though! ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292402#Comment_292402</link>
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		<pubDate>Fri, 29 Apr 2011 17:35:45 -0700</pubDate>
		<author>gjmiller</author>
		<description>
			<![CDATA[ <a href="http://www.flickr.com/photos/boyofdestiny/5671232860/" title="Fettuccine with vegetables by Boy of Destiny, on Flickr" ><img src="http://farm6.static.flickr.com/5030/5671232860_34fb54f415.jpg" width="375" height="500" alt="Fettuccine with vegetables" ></a><br /><br />Fettuccine with vegetables (radishes, shiitake, broccoli and red pepper) ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292403#Comment_292403</link>
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		<pubDate>Fri, 29 Apr 2011 18:38:59 -0700</pubDate>
		<author>RenThing</author>
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			<![CDATA[ @Alan<br /><br />Got the recipe off of serious eats. It takes a while, but worth it. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292404#Comment_292404</link>
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		<pubDate>Fri, 29 Apr 2011 18:49:05 -0700</pubDate>
		<author>DavidLejeune</author>
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			<![CDATA[ @Draug: It kind of blows my mind that nettles can be used to make food.<br /><br />I'm basically living on pizza, pasta, and peanut butter and jelly sandwiches when I'm at home, now.<br /><br />Last thursday I made strawberry jam for the first time since I moved:<br /><img src="http://farm6.static.flickr.com/5067/5673579328_4f454b5087_z.jpg" alt="" ><br />Because why should I pay seven bucks for a jar of Smucker's when I can pay ten for a half flat of organic strawberries at the farmer's market and boil it down into two jars worth of much better tasting jam?  (I'm going to be REALLY ANGRY if I can't find a decent farmer's market once I move to Phoenix...)<br /><br />Pizza:<img src="http://farm6.static.flickr.com/5268/5673579598_8dd69e6367_z.jpg" alt="" ><br />Trader Joe's Garlic and Herb Pizza dough, tomato sauce, pine nuts sprinkled on sauce, cheese on top.  Baked on pizza stone. <br />My scientifically narrowed down pizza stone baking method:<br />1. Take the dough out of the bag, sprinkle it with flour, ball it up and drop it in a lightly flowered bowl.<br />2. Pre-heat the oven to 500 degrees (F) with the pizza stone inside.<br />3. Roll out the dough and make the pizza however you want once the oven is heated.<br />4. Slide the pizza onto the stone.<br />5. Reduce the oven's heat to 450.  Let cook for 10 minutes or so. <br /><br />Took me a while to figure that out.  When I first got the pizza stone I was always burning the cheese, and still had an undercooked crust, but then I figured if the pizza stone was actually hotter than the oven, then the crust would bake faster and the cheese wouldn't burn.<br /><br />[edit]Now with fixed images ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292405#Comment_292405</link>
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		<pubDate>Fri, 29 Apr 2011 19:06:17 -0700</pubDate>
		<author>Don Hilliard</author>
		<description>
			<![CDATA[ @RenThing:  A quartered paper towel works very well as a disposable hotpad for skinning your potatoes post-boiling.  <br /><br />Dish of the week was Pork Soft Tacos.  A bit over a pound of sirloin-cut pork (almost no fat, and on sale at the local market) simmered in Kitchen Basics vegetable stock with onion, garlic, cumin, cayenne, chili powder, parsley and turmeric.  (Overdid it slightly on the turmeric, so it came out looking a bit curry-ish, but still tasty.)  Dumped into warmed whole-wheat tortillas with herbed spring mix, grated Beecher's "Marco Polo" (peppered white cheddar) cheese, Trader Joe's Peach Salsa and a bit of sour cream.  <br /><br />Off to demolish the leftovers as we speak. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292410#Comment_292410</link>
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		<pubDate>Fri, 29 Apr 2011 20:51:28 -0700</pubDate>
		<author>joe.distort</author>
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			<![CDATA[ @david<br /><br />what part of phoenix are you moving to? i live downtown and theres a great twice weekly one right in the middle of the city, along with a few satellite ones in other parts of town/suburbs<br /><br />although they are kinda useless in the summers as vendors bail out since foot traffic in 110 degrees drops waaay down. also, the local farms dont get a whoel lot of local berries. FROWNZ. tons of citrus, peppers, greens,tomatoes, root veggies and homemade stuff. theres a couple food trucks that are delicious, and the Tamale people at the downtown market have the best, fattest tamales i have ever had! <br /><br />oh and the market itself is attached to <a href="http://www.google.com/url?sa=t&source=web&cd=1&sqi=2&ved=0CB8QFjAA&url=http%3A%2F%2Ffoodconnect.org%2Fphxmarket%2F&ei=3Ya7TaiqIcSBtgeg_4S0BQ&usg=AFQjCNGJjqm_oKekFIWCHTNKYEglQpNu4A" >Phoenix Public Market</a> who have local stuff all week, as well as a deli/wine bar/snacks. its a pretty great place, if a bit small. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292467#Comment_292467</link>
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		<pubDate>Sat, 30 Apr 2011 08:35:36 -0700</pubDate>
		<author>Finagle</author>
		<description>
			<![CDATA[ Experiment of the week:<br /><br />My wife and kid are... <del >picky</del>discerning eaters, so I'm always trying to come up with variations on basic dishes to keep myself from going mad from boredom cooking the same stuff over again.  Lately I've been trying to come up with variations on "sliced meat and rice."  I had formerly been going through a run of doing this South American style - meat simmered in chopped tomatoes, garlic, onions and a ton of cumin.  This week I decided to try something vaguely Japanese.<br /><br />I had bought some small <a href="http://en.wikipedia.org/wiki/Blade_steak" >top blade steaks</a>, which were *not* as it turned out, the "<a href="http://en.wikipedia.org/wiki/Flat_iron_steak" >flatiron</a>" cut I had thought - these had the strip of connective tissue right through the middle.   These were small steaks, no more than .25" thick and about a quarter pound each.<br /><br />"Great," I think, "all the recipes I'm looking at for these things call for one to two hours of braising, and these aren't even thawed completely."   I was starving, and just didn't want to spent more than an hour til I could eat. <br /><br />Here's what I wound up doing to make a sort of bastard Japanese rice bowl dish:<br /><br />0. Immediately turned on the oven to 450F, with the convection fan on.<br />1. Performed the final thaw/marinade in the microwave, with some soy sauce, garlic, salt, sugar and ginger, covered with paper towels in a shallow dish.<br />2. Let rest after thawing for another 20 minutes while the oven finished heating up.  <br />3. Wrapped the steaks in plastic and pounded them for a while with the back of my chef's knife, not so much to get them flat as to break up the connective tissue in the middle and get more of the marinade in there.<br />4. Prepared the rice to microwave in a silicone tagine - 1c organic rice to 2 of water, pinch of salt, pinch of ginger. <br />5. Started the rice on high for 5min while heating up a large dry steel pan (*not* nonstick) on a high flame.<br />6. Seared off the steaks for 30 seconds on each side, reserving the marinade liquid.<br />7. After the rice was done for 5 min on high, set the microwave for 50% power and put it back in for another 15 min, tightly covered still.<br />8. Popped the steaks into the oven in the pan.<br />9. While those were finishing, assembled some more soy, beef broth, sugar, salt, ginger, garlic, red onions, scallions, and wished I had some broccoli.<br />10. Turned the steaks after 4 minutes.  <br />11. Pulled the steak out after another 4 to rest and let the pan cool.<br />12. Deglazed the pan with some beef stock, making a bastard pan sauce, stirred in the veg and the reserved marinade and let it simmer.<br />13. Sliced the steaks thinly across the grain into fajita-like strips while that simmered.<br />14. Ding, rice is done.<br />15. Added beef strips back into sauce and let it all get to know each other for a while.<br />16. Spooned rice into bowls, fanned beef strips over the top, sauce over that.<br /><br />It was remarkably good.  The *flavor* that got packed into those top blades, and the fatty pop of the connective tissue, was just right. They were remarkably tender for a total of perhaps 15 minutes total cook time.  It would have completely *killed* if I would have had some broccoli or peapods to go with it, or some rice wine and mirin, but overall I was remarkably pleased with myself. <br /><br />The total cost of the dish, with leftovers for lunch, was also only about $10.<br /><br />Takeaways:<br />- Marinate while you thaw if you don't have time.<br />- Microwaved rice is awesome and quick.<br />- A quickly cooked tough cut of meat can be nearly as tender as a long, slow braised one.  Just don't overcook!<br />- Searing and then finishing in the over frees up your stove and lets you cook your steak with no fuss<br />- Life is easier if you keep the same basic ingredients (beef, rice) and use different sauces and techniques to keep things interesting. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292499#Comment_292499</link>
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		<pubDate>Sat, 30 Apr 2011 12:15:59 -0700</pubDate>
		<author>joe.distort</author>
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			<![CDATA[ oh, and its really basic, but i had never done it before this week: plain, whole greek yogurt in a strainer for a few hours comes out tasting remarkably like sour cream and is healthier. yum. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292504#Comment_292504</link>
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		<pubDate>Sat, 30 Apr 2011 13:18:12 -0700</pubDate>
		<author>DavidLejeune</author>
		<description>
			<![CDATA[ @joe: I'm aiming for a place downtown, right next to the ASU campus, but I haven't been out yet to look.  Thanks for the heads up on the farmer's markets! ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292617#Comment_292617</link>
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		<pubDate>Sun, 01 May 2011 10:23:18 -0700</pubDate>
		<author>joe.distort</author>
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			<![CDATA[ oh thats very close then. its a great area, the train is right there. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=292627#Comment_292627</link>
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		<pubDate>Sun, 01 May 2011 12:15:02 -0700</pubDate>
		<author>lampcommander</author>
		<description>
			<![CDATA[ I love food.<br /><img src="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc4/39903_527033534159_74800051_31207489_3044819_n.jpg" alt="" ><br />cheese of many lands, figs, raspberries, prosciutto<br /><br />I also love to cook, but I don't take pics that often. I've recently gone on a big kick lately of trying different things. My dad's from Louisiana, so I grew up with gumbo -- I finally got around to trying my hand at making roux from scratch.<br /><img src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/231094_543591641579_74800051_31419995_5574676_n.jpg" alt="" ><br />It took me three tries to get it dark enough without burning. But I now have a system so it will be easier.<br /><br />We (I) roast a lot of chickens. We used to occasionally pick up a $6 rotisserie chicken at the store as a quick meal. Then we found <a href="http://allrecipes.com/Recipe/Roast-Sticky-Chicken-Rotisserie-Style/Detail.aspx" >this really easy recipe</a> for doing it yourself, and now once a week we roast our own free-range grain-fed chicken for $2 more than the cost of a store-bought rotisserie. The skin is tougher, but the meat is even better.<br /><br />Even more recently, I've taken to making my own chicken stock with the scraps and bones, because why the hell not? You put it on, go about your day, and then you have a quart or two of chicken stock for literally no extra cost. Just place all the bones, cartilage, and scrap pieces (no livers), plus the onion you stuffed the chicken with originally and a couple quartered garlic cloves, into a pot with 3-4 quarts water, bring to a boil, and then let it simmer down halfway. Strain and store. Tada. Plus when you make gumbo, chicken stock trumps water any day of the week.<br /><br />This morning I took a page from Jamie Oliver and made french toast-style crumpets--beat your eggs, add a little milk and a dash of vanilla, soak and brown. The crumpets soak up the mix so well and you're left with chewy outside and succulent, gooshy inside. I highly recommend it.<br /><br />I really love to cook. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=293322#Comment_293322</link>
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		<pubDate>Thu, 05 May 2011 04:45:28 -0700</pubDate>
		<author>taphead</author>
		<description>
			<![CDATA[ Yesterday I cooked for the first time in ages, seems I can't be arsed to cook for just myself. Boo.<br /><br />Here's what I used:<br /><br />- about a pound of pork ribs (with a nice layer of fat)<br />- root veggies (carrots and swede mostly)<br />- red onions<br />- apple (granny)<br /><br />Chop up the veggies and lay them on the bottom of an ovenproof dish, sprinkle with sea salt. Make some cuts in the fat, salt the pork and slap it on top of them there vegetables, meat side up. Then slather the poor beast with a mixture of:<br /><br />- dijon mustard<br />- honey<br />- a splash of vinegar (I used balsamic, but I bet apple cider vinegar would be AWESOME)<br />- some soy sauce (careful with this)<br />- sage<br /><br />Then you pour a can of beer into the dish. I used a can of non-alcoholic lager. Do not do this. Use a proper beer. My gut tells me a weissbier would definitely do the trick nicely.<br /><br />Into the oven it goes! Use a lowish heat (125-150C / 255-300F or so, at your discretion) and just let it be. After a half hour, observe the results, slather more glaze on the pork and toss the veggies around a bit. Back into the oven. After another half hour, take the dish out of the oven, turn the pork over, fat side up, and glaze. Another half an hour in the oven, and reglaze. Aaand back in.<br /><br />It's done when the meat is clearly withdrawing off the bones and the glaze looks nicely browned and sticky.<br /><br />Let the meat rest for a bit before digging in. I just had a taste last night and then I left it to rest overnight in the juices, and will heat it up tonight with some hasselback potatoes, at which point: pictures will be taken. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=293324#Comment_293324</link>
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		<pubDate>Thu, 05 May 2011 05:08:36 -0700</pubDate>
		<author>government spy</author>
		<description>
			<![CDATA[ Man, I got to say, I love tortellini.  Especially the stuff that's made out of spinach, with cheese in the middle?  I made a veggie dish (and I'm a total carnivore too) last night, and it was okay, just threw some broccoli, mushrooms, onions, garlic, tomatoes and spinach in the skillet and added some pesto when it was all done.  <br /><br />For some reason, and it was tasty, because I love all of those ingredients, but it fell a little flat.  Anyone have any good recipes for stuff that includes tortellini? ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=293409#Comment_293409</link>
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		<pubDate>Fri, 06 May 2011 01:49:52 -0700</pubDate>
		<author>taphead</author>
		<description>
			<![CDATA[ My dinner, let me show you it.<br /><br /><img src="http://taphead.kapsi.fi/pics/pork_and_taters.jpg" alt="" > ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=293451#Comment_293451</link>
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		<pubDate>Fri, 06 May 2011 09:07:34 -0700</pubDate>
		<author>RenThing</author>
		<description>
			<![CDATA[ @Taphead<br /><br />What is that? It looks delicious. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=293452#Comment_293452</link>
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		<pubDate>Fri, 06 May 2011 09:11:22 -0700</pubDate>
		<author>taphead</author>
		<description>
			<![CDATA[ That's the pork I mentioned on the previous page. Preeeetty tender, I'd say. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=293453#Comment_293453</link>
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		<pubDate>Fri, 06 May 2011 09:13:16 -0700</pubDate>
		<author>RenThing</author>
		<description>
			<![CDATA[ Made a real light, fast dinner last night.<br /><br />Set large pot of salted water to boil. Sliced some zucchini and threw it in a skillet with a touch of butter and seasoning salt. Once the water was boiling, threw in some rotini pasta and covered it with a lid.<br /><br />While the zucchini and pasta was cooking I took another skillet and heated some olive oil and butter on a medium-high heat. The olive oil helps the butter not stick and burn so you still get the butter taste but without worrying about getting the burned butter taste, which isn't so good. Once it was hot enough to spit when a drop of water was thrown in, I dropped in three large cloves of garlic, diced, four small chili peppers, salt, pepper, and dried, ground basil. Heated this until it was fragrant and the garlic started to brown and then I added diced chicken from a rotisserie chicken we had the night before (just the white meat, my wife and I dislike dark meat). Continued to stir this until all of the chicken had a nice coating of oil and seasoning. <br /><br />Once the pasta was done I quickly drained it and added it to the skillet, stirring quickly. I added a little more butter and some salt and the pasta had a really nice flavor and texture. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=293667#Comment_293667</link>
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		<pubDate>Sun, 08 May 2011 05:36:49 -0700</pubDate>
		<author>government spy</author>
		<description>
			<![CDATA[ Last night I cooked dinner for some friends, made JoeDistort's corn tortilla/refried bean chip dip scoops for an appetizer, very nice, thanks Joe.<br /><br />Then I used a recipe from <a href="http://www.theydrawandcook.com/" >TheyDrawAndCook</a>, <br /><br /><img src="http://www.theydrawandcook.com/system/images/BAhbB1sHOgZmSSIhMjAxMS8wMi8wMS8xNy81OS8wMi84MzUvZmlsZQY6BkVUWwg6BnA6CnRodW1iSSINMTIwMHg0NTAGOwZU/file" alt="Crab Tacos" ><br /><br />And I shoulda taken a picture, because they were delicious.  My friend was kind of picky, and added lemon juice and sea salt to his tacos; because no dish is perfect to his palette, but I think it was just fine without the additions. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=293737#Comment_293737</link>
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		<pubDate>Sun, 08 May 2011 20:23:17 -0700</pubDate>
		<author>joe.distort</author>
		<description>
			<![CDATA[ made some grilled artichokes and a baked tortelini as contributions to mothers day dinner.<br />deeeelicious<br /><br />chopped the artichokes in half, stabbing myself only about 10 times with their little prick flowers. scooped out the flowering bud and boiled them about 15 minutes. after they were drained, i brushed a mixture ofolive oil, diced garlic, cracked pepper, basil and oregano on the flesh side and threw them face down on a hot grill for about ten minutes. after that i flipped for a minute or two just two cook off the excess moisture. they are better if you sprinkle a bit of fresh parm on, but i totally forgot. <br /><br />the baked tortellini was pretty much just mac n cheese made with cheese tortellini, havarti, cheddar, asadero, crumbled turkey bacon, chives and garlic. liz looked sad as it came out a lil bit burnt, but my family all loves the umami/charred flavor so we were all quite ok with it. my sister baked pumpkin brownies, and my mom made some chicken/mushroom/pepper/squash skewers. <br /><br />im thoroughly stuffed. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=293804#Comment_293804</link>
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		<pubDate>Mon, 09 May 2011 06:37:10 -0700</pubDate>
		<author>Labyrinthine</author>
		<description>
			<![CDATA[ So I found <a href="http://www.seriouseats.com/2011/02/eggs-in-a-hole-grilled-cheese-breakfast-sandwich-eggsplosion.html" >this </a>in a list of like, The Fifty Most Awesome Grilled Cheese Sandwiches somewhere, and I HAD to try it.<br /><br />The first version came out more solid than I usually like my eggs on account of my overdoing it in trying to make the cheese melt. And the second one was too runny in compensation. STILL AWESOME. Also I totally made that tiny grilled cheese sandwich they have there out of the hole bread, and it was very useful for mopping up loose egg. om nom nom nom. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=293808#Comment_293808</link>
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		<pubDate>Mon, 09 May 2011 06:56:12 -0700</pubDate>
		<author>Alan Tyson</author>
		<description>
			<![CDATA[ @Labyrinthine: I've done something kind of like that, and I agree, it's cholestoroalically fantastic! Mine didn't have the runny egg element to it, since I broke my egg yolks beforehand and just poured in what would have been a fairly decent omelette mixture (eggs + parsely + pepper, beaten thoroughly) into the bread holes. I used a mixture of swiss and colby jack cheese for mine, and just a tap or two of jalapeno Tabasco sauce. It was GLORIOUS. <br /><br />I couldn't move from the kitchen table for about an hour afterwards, but STILL. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=294140#Comment_294140</link>
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		<pubDate>Wed, 11 May 2011 08:16:30 -0700</pubDate>
		<author>brittanica</author>
		<description>
			<![CDATA[ I actually salvaged a failed cooking endeavor successfully last night. I was attempting to make <a href="http://budgetbytes.blogspot.com/2011/05/skillet-lasagna-1173-recipe-196-serving.html" >this</a> for dinner, but after a LOT of stuff going wrong, I ended up frustrated, w/ just a pan full of ground beef in tomato sauce (w/ garlic and Italian seasoning).<br /><br />Sloppy Joes. Italian sloppy joes. It was probably better than the dish I'd set out to make. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=294204#Comment_294204</link>
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		<pubDate>Wed, 11 May 2011 17:48:50 -0700</pubDate>
		<author>buhbuhcuh</author>
		<description>
			<![CDATA[ @goverment spy<br /><br />My mom's best friend makes a tasty tortellini soup:<br /><br />1 Tablespoon olive oil<br />1 cup thinly sliced carrots<br />½ cup chopped onion<br />1 garlic clove, minced<br />4 (15oz) cans chicken stock<br />15 oz. filled tortellini<br />½ teaspoon oregano leaves<br />1 pkg. frozen chopped spinach<br /><br />Heat oil.  Sauté carrots, onion & garlic 5 to 6 minutes<br />Add broth; bring to boil.<br />Gently add tortellini and oregano.  Boil gently for 5 minutes<br />Add Spinach. Cook 2-4 minutes<br />Sprinkle with Mozzarella cheese<br /><br />Nice and simple, she'll often double the tortellini for a what ends up being more of a stew. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=294216#Comment_294216</link>
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		<pubDate>Wed, 11 May 2011 20:11:20 -0700</pubDate>
		<author>lampcommander</author>
		<description>
			<![CDATA[ Tonight's spontaneous meal: crawfish chowder. Recipe originally on Allrecipes, in my opinion now greatly improved.<br /><br />Take one bunch of green onions, chop fine, and cook in 1/4 cup butter until tender. I did this in the stock pot that eventually held the soup.<br />In a large skillet, cook 2 pounds of crawfish tails in 1/2 cup butter until the tails are just cooked--if you buy frozen, like me, it takes about 5 minutes past the point of being thawed and breaking up into individual tails.<br />Add crawfish to your pot with the green onions and butter, and then add:<br />1 10.5oz can condensed cream of mushroom soup<br />2 10.5oz cans condensed cream of potato soup<br />4oz (half a package) of cream cheese<br />2 cups half-and-half<br />1 can diced potatoes, drained<br />1 can mushrooms, drained<br />1 can corn, drained<br />1 can diced green chiles<br />1 tsp cayenne pepper<br />Cook everything on medium/medium-high until it's close to boiling.<br /><br />It's designed to be a quick meal, hence all the canned/precooked parts. It makes a lot, so I'll probably do half-recipes from now on since it's just me and the wife, and you're not supposed to keep crawfish around past three days. This time around we've frozen half the remaining soup.<br /><br />It was quite good. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=294227#Comment_294227</link>
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		<pubDate>Wed, 11 May 2011 22:59:52 -0700</pubDate>
		<author>RenThing</author>
		<description>
			<![CDATA[ Ren's Yummy, Sort-of-Reduction Pasta!<br /><br />Here's the dinner I made tonight:<br />1/2 packet of pre-sliced, pre-washed mushrooms<br />6 links of breakfast sausage<br />Prego Tomato Sauce<br />3 Cloves of garlic, diced<br />1/2 stick of butter<br />1/4 package of rotini pasta<br />olive oil<br />crushed, dried basil<br />black pepper<br />cayenne pepper<br />crushed red peppers<br />garlic powder<br />salt<br /><br />Fill pot with water, add salt, cover and put on to boil<br />In one skillet start melting a quarter stick of butter and then start sauteing the mushrooms<br />In another skillet melt a little butter so that the sausage does not stick to the pan<br />In the skillet with the mushrooms mix black pepper, garlic powder and salt, stir to coat and then stir to saute<br />Saute mushrooms to your preference (I like mine just as they're starting to turn dark)<br />Cook sausage until it's as dark as you want. Dice the sausage and add to the mushrooms then add the sauce to this. Add basil, cayenne and crushed red peppers and salt to taste. Turn down to a low heat and let simmer<br />While this has been happening the water has probably started to boil, add pasta when it is boiling.<br /><br />Now, the next part is tricky. You have to time your pasta being about 80% cooked with the garlic (described below) cooked until it is fragrant<br /><br />Heat another skillet (or you can use the skillet you cooked the sausage in) on medium high until it is nice and warm. Add enough olive oil to give the bottom of the skillet a light coat, add a little butter. Once the butter has melted add your diced garlic. <br />Once you can really start to smell the garlic cooking (and it's starting to change color), drain your pasta quickly and poor into the skillet with the oil. Toss it to cover it in the oil and butter and then add your sauce. Stir.<br />Finishing the sauce in the pasta will cause the pasta to soak up a bit of the sauce, giving it some added flavor as it uses the sauce to finish cooking, should take about a minute.<br />Remove from heat, eat, enjoy. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=294371#Comment_294371</link>
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		<pubDate>Thu, 12 May 2011 21:30:03 -0700</pubDate>
		<author>brittanica</author>
		<description>
			<![CDATA[ I made some tortillas from scratch today. I got the recipe <a href="http://onetsp.com/recipe/114471-low-fat-flour-tortillas" >here</a>. Very tasty, but I think I didn't quite get the dough wet enough; they turned out really stiff.<br />But it made dinner that much easier:<br /><a href="http://www.flickr.com/photos/ichbinbrittanica/5715077192/" title="DSC00432.JPG by ichbinbrittanica, on Flickr" ><img src="http://farm4.static.flickr.com/3418/5715077192_24f4b6c647.jpg" width="500" height="375" alt="DSC00432.JPG" ></a><br />Made a couple little pizzas w/ a chipotle enchilada sauce, grilled chicken, and a mix of Mexican and Pizza cheese blends. Sooooo good.<br />The fella got "stuffed" pizza w/ the rest of the "Italian sloppy joe" meat in between 2 tortillas, w/ cheese inside and on top. ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=294437#Comment_294437</link>
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		<pubDate>Fri, 13 May 2011 12:07:43 -0700</pubDate>
		<author>government spy</author>
		<description>
			<![CDATA[ Crossposted from the Book club thread, I thought some of you (especially any college students with little cash to spare) might be interested...<br /><br /><a href="http://www.vcstar.com/news/2011/may/08/incarcerated-cuisine-from-former-camarillo/" >From the Big House to Your House</a> <br /><br />Celeste Johnson, 48, who is locked up in a Texas prison for killing her husband, is forced to improvise when she wants to make food in her cell. She and five other inmates recently published a cookbook, "From the Big House to Your House," which lists nearly 200 recipes that can be made in a prison cell with very limited ingredients from the prison commissary.<br /><br /><img src="http://media.vcstar.com/media/img/photos/2011/05/08/220110508141846002_t300.JPG" alt="From the Big house to Your House" ><br /><br /><blockquote >She talked to a few other inmates and decided to put together a cookbook of their recipes. There is a "skin on the pig" burrito that involves soaking pork skins in water. Johnson's favorite is "delightful tuna nachos," where canned tuna is mixed with chicken seasoning, powdered milk, hot sauce and other ingredients before dumping them atop nachos.<br />The book comes with "Did you know?" facts after every recipe, like "The prison dentist only pulls or fills teeth. An inmate can only have their teeth cleaned if they pass a plaque test with less than 10 percent plaque. If the inmate fails the plaque test, then the teeth are not cleaned."<br />There also is a Prison Lingo section describing terms like bird bath (washing at the sink instead of the shower), ear hustling (eavesdropping), goosing (fornicating) and spit boxing (arguing).</blockquote> ]]>
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		<title>Food and Cooking Thread (April/May &#039;11)</title>
		<link>http://freakangels.com/whitechapel/comments.php?DiscussionID=9814&amp;Focus=294461#Comment_294461</link>
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		<pubDate>Fri, 13 May 2011 15:34:52 -0700</pubDate>
		<author>Argos</author>
		<description>
			<![CDATA[ I just made my first batch of granola!  It's soooo good.  It has a very nutty flavor to it.  It has just enough sugar to it to bake nicely but not so much to actually taste sweet (I tend to eat it with vanilla yogurt, so it doesn't need to be sweet.  I spent forever on my computer adjusting the recipe before I actually tried it out so that it would fit the nutritional profile I wanted it to.  I'm very happy with it.<br /><br /><img src="http://i.imgur.com/kyJo7.jpg" alt="" ><br /><br />Nutrition Facts:<br />Serving size: 1/2 Cup<br />252 Calories<br />13g fat (only 2.6 are saturated, the rest are heart healthy unsaturated fats.  These lower the "bad" cholesterol)<br />30g carbs<br />5g fiber<br />10g protein<br />6g of added sugar (this is from the honey.  There is more sugar total but it's really just added sugars we need to watch)<br /><br />Ingredients:<br /><br />Makes 5.25 cups of granola (10.5 servings)<br /><br />- 4 cups rolled oats.  Makes sure these are old fashioned style, NOT quick oats. Steel cut oats don't work either because they won't bake thoroughly.<br />- 1/2 cups raw walnuts.  Buy the chopped or chop them yourself (food processor works well, just don't overdo it).<br />- 1/4 cup raw unsalted pepitas (pumpkin seeds). <br />- 5 Tbsp Flax Meal (you can also just buy flax seeds & grind them in a coffee grinder)<br />- 1/4 cup honey<br />- 1/4 cup Extra Virgin Olive Oil<br /><br />1) Preheat oven to 275 degrees F<br />2) In a big bowl, mix oats, nuts, and flax meal.<br />3) In a cup, mix honey and olive oil.<br />4) Pour wet ingredients onto the dry ingredients, and mix well.  A wooden spoon works well at first but eventually you'll have to use your hands to get everything to coat evenly.  The mixture will be lightly coated.<br />5) Spread evenly over a shallow baking dish lined with aluminum foil (lining optional).  You want a thin layer of granola so that it cooks evenly.<br />6) Bake for a total of 25-30 minutes (depending on how baked you want it), stirring the mixture every 10 minutes.  It will be an amber color when done.<br />7) Let cool, and store!  I made a double batch, so I just poured the first batch into the mixing bowl while it cooled so I could get the second batch onto the baking dish.<br /><br />I like to eat mine with 1/3 cup mixed berries and 1/2 cup vanilla yogurt in the mornings :)  It makes a very filling and satisfying 400 calorie meal. ]]>
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