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12/28/2014 0 Comments

Empanadas

We used to live near a bakery in Madison with amazing empanadas. We haven't come across any that compared to those wonderful little pouches of dough. I came across this simple dinner that isn't as good as that bakery but a decent substitution. It's super easy for a week night meal too. We've experimented with fillings; you really can't go wrong!

Empanadas
Real Simple

Ingredients
2 tablespoons olive oil
1 package refrigerated pizza dough (about 1 pound)
flour for the work surface
1 16-ounce can refried beans
1-pint container fresh salsa
8-ounce package shredded Cheddar
sour cream (optional)

Directions

Heat oven to 400° F. Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface.
On half of each round, spread some of the beans, then top with 1½ tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet.
Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream, if desired. (Perfect complement: the salad of avocado, red onion, cilantro, and lime juice pictured here.)

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12/27/2014 0 Comments

Citrus Salad

I love a salad with fruit in it!.. even grapefruits, which are not my favorite but are great in this find from Vegetarian Times!

Citrus Salad
Vegetarian Times

Serves 430 minutes or fewer

Look for stunningly red-fleshed blood oranges, which are just coming into season, to make this salad.
DRESSING

2 Tbs. agave syrup
1 ½ Tbs. lime or lemon juice
1 Tbs. low-sodium soy sauce
½ tsp. salt
¼ tsp. red pepper flakes

SALAD

2 oranges or blood oranges
1 grapefruit
1½ cups coarsely chopped arugula
1 shallot, peeled, thinly sliced crosswise, and loosened into strands (¼ cup)
2 Tbs. coarsely chopped mint leaves
2 Tbs. crushed roasted peanuts or dry-roasted almond slivers, for garnish
1 Tbs. toasted sesame seeds, for garnish

To make Dressing:

1. Mix all ingredients together in bowl. Taste for balance of sweet, sour, salty, and spicy, adjusting seasonings as necessary. Set aside.

To make Salad:

2. Slice ends off oranges and grapefruit. Stand fruit on cutting board, and slice away skin and pith from outside with knife. Cut fruit segments from membranes, and transfer to bowl; toss lightly with arugula, shallot, and mint. Toss with Dressing. Serve garnished with peanuts and sesame seeds.

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12/27/2014 0 Comments

Cabbage and Green Apple Slaw

Feeling like you need something light and simple?!... I love this slaw out of Martha's Slaw School!

Martha Stewart Cabbage & Green Apple Slaw

Cabbage and Green Apple Slaw
Martha Stewart Living

Ingredients

1/2 cup plain yogurt
1 seeded and finely chopped fresh red chile
1 tablespoon cider vinegar
1 tablespoon minced fresh ginger
1 teaspoon toasted black mustard seeds
1 teaspoon coarse salt
1/2 teaspoon toasted cumin seeds
3 cups shredded cabbage
2 Granny Smith apples, cut into matchsticks

Directions

Whisk together yogurt, chile, vinegar, ginger, mustard seeds, salt, and cumin seeds. Stir in cabbage and apples. Refrigerate for 30 minutes.

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12/26/2014 0 Comments

Penzey's Oatmeal Craisin Cookies

Here's an easy recipe for when I need a cookie but not sure what. The dried cranberries look good, especially around the holidays. And chocolate chips are always a good idea!

Oatmeal Craisin Cookies
Penzey's

1 cup butter, softened
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
3 cups cooking oats
6 ounces craisins
1/2 cup mini chocolate chips (optional)

1. Preheat oven to 350.
2. Cream the butter and sugars until well blended. Add the eggs and vanilla and blend well. Sift together the flour, baking soda, and cinnamon. Add to the creamed mixture and mix well. Add the oats, craisins, and chocolate chips if using. Stir until mixed well.
3. Drop by rounded teaspoons onto ungreased cookie sheets about 2" apart. Bake for 10-12 minutes.

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12/7/2014 0 Comments

Cocoa-Oat Truffles

I love sweet little things disguising a healthy treat! These truffles are great when you want something bad but are being good. I've given these as gifts to healthy friends and they have been well received. The almond butter with the dates makes it not too "fruity" tasting and more sweet; the oats make it more satisfying!

Cocoa-Oat Truffles
Whole Foods

A combo of cocoa, oats, dates, almond butter and spices makes for naturally sweet treats, a healthier alternative during the holiday sweets season.

Ingredients:

1 cup rolled oats
1 cup finely chopped pitted dates
1/4 cup unsweetened cocoa powder, divided
1/2 cup almond butter
2 teaspoons pure vanilla extract
pinch grated nutmeg
pinch ground cinnamon

Method: Place oats in the bowl of a food processor and process until finely ground. Add dates, 2 tablespoons cocoa powder, almond butter, vanilla, nutmeg and cinnamon and process until finely ground and sticking together. Place remaining cocoa powder in a shallow bowl. Roll truffle mixture into balls about 2 teaspoons each, pressing firmly for mixture to stick together. Roll truffles in cocoa powder and chill until ready to serve.

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YOUR CART

Our home's culinary journey

Empanadas

Citrus Salad

Cabbage and Green Apple Slaw

Penzey's Oatmeal Craisin Cookies

Cocoa-Oat Truffles

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