tag:blogger.com,1999:blog-64404122589765456312024-03-16T00:07:49.905-07:00"...but where do you get your protein?"Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.comBlogger283125tag:blogger.com,1999:blog-6440412258976545631.post-85957324500597967102009-08-10T14:46:00.000-07:002009-08-10T15:10:45.109-07:00Boozy Bananas with Spiced Chocolate Sauce<span style="font-family: verdana;">Another way to spiffy up bananas.<br /><br />Serves 2-3<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><span style="font-weight: bold;">Chocolate Sauce</span><br />3/8 cup heavy whipping cream<br />3 oz. semi-sweet chocolate, chopped<br />1/4 tsp. cinnamon<br />1/8 tsp. ground cloves<br />1/2 tsp. vanilla extract<br /><br /><span style="font-weight: bold;">Bananas</span><br />2-3 small bananas<br />1 1/2 tbsp. butter or buttery spread<br />1 1/2 tbsp. packed brown sugar<br />1 tbsp. rum<br />1/2 tbsp. tequila<br /><br />Ice cream<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Make the chocolate sauce by combining the cream, chocolate, cinnamon, and cloves in a heavy-bottomed saucepan. Cook over low heat until the chocolate is melted. Do not allow the mixture to boil. Stir in the vanilla and remove from the heat. The sauce can be made up to 4 days ahead. Just cover and refrigerate it until ready to use.<br /><br />2. Cut the bananas crosswise in half. Melt the butter in a large skillet over medium heat. Increase the heat to high and add the bananas and brown sugar. Cook 2 minutes, stirring occasionally, until the bananas are soft and the sugar has created a syrupy sauce. Add the rum and tequila and boil 1-2 minutes or until slightly thickened.<br /><br />3. Scoop ice cream into bowls and surround it with the banana mixture. Drizzle with the chocolate sauce and enjoy immediately.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Banana Sundaes with Mexican Chocolate Sauce from the August/September 2001 issue of Cooking Pleasures.<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com286tag:blogger.com,1999:blog-6440412258976545631.post-504825141719443682009-08-10T14:35:00.000-07:002009-08-10T14:44:56.243-07:00Citrusy Carrots with Ginger Ale and Honey<span style="font-family: verdana;">These are the fantastic carrots referenced in the <a href="http://gscookingblog.blogspot.com/2009/08/chickpea-patties.html">chickpea patties</a> post.<br /><br />Quick pause for an advert: <a href="http://www.reedsgingerbrew.com/brews.php">Reed's</a> make fabulous ginger beer :) I highly recommend it if you're looking for a high-fructose corn syrup-free soda. The only disappointment is their stuff has honey so it's not vegan. <br /><br />Serves 2-3<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1/2 pound carrots, sliced<br />1/2 cup ginger ale (pref. HFCS-free)<br />1/2 tsp. minced fresh ginger<br />1/2 tbsp. honey<br />1/2 tsp. orange zest<br />1/2 tsp. lemon zest<br />Juice of 1/2 lemon<br />Juice of 1/2 orange<br />Sea salt and freshly ground black pepper<br /><br /><span style="font-weight: bold;">Method:</span><br />Preheat the oven to 375 F.<br /><br />1. Steam or boil the carrots for 5 minutes or until slightly softened. Drain. Pour the ginger ale, honey, ginger, zests, orange juice, and lemon juice over the carrots. Bring this mixture to a boil and then transfer everything to an oven-safe dish.<br /><br />2. Bake for about 35 minutes until the liquid reduces. Season with salt and pepper to taste.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Ginger Ale and Honey Braised Carrot Coins from <span style="font-style: italic;">The Whole Foods Market Cookbook</span>.<br /><br /><span style="font-weight: bold;">My Changes:</span><br />*Steamed carrots prior to baking.<br />*Added lemon zest.<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com3tag:blogger.com,1999:blog-6440412258976545631.post-59260052203429134002009-08-10T14:19:00.000-07:002009-08-10T14:45:31.653-07:00Chickpea Patties<span style="font-family:verdana;">In case you haven't noticed, I'm not one for fake meat. I'm actually not even sure I understand why other vegetarians/vegans go for processed meat substitutes. We gave up meat.. why on earth would we want to eat that?<br />Besides, have you ever read the ingredient list on one of those packages? They read like the contents of a cupboard in a science lab. I'm all for science and progress, just not in my food!<br />Not wanting to eat hydrolyzed whatever, I prefer to make stuff from ingredients with names I can pronounce. I think this may just be a new favourite in the realm of meat substitutes.<br /><br />I actually had this while DH was having oven-fried chicken. We had the same sides (potatoes mashed with goat cheese and some lovely carrots - entry coming soon). Our plates looked very similar :) Unfortunately, I was <span style="font-style: italic;">starving</span> by the time I was done cooking and completely forgot to take a photo... I was also going to make a mustard sauce to go with these. Can we say brain fart?<br />(I own 3 cameras... you'd think I'd be better at taking blog photos...)<br /><br />Serves 4 (1 cutlet each)<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 cup cooked chickpeas<br />2 tbsp. olive oil<br />1/2 cup vital wheat gluten<br />1/2 cup panko<br />1/4 cup vegetable broth (or water)<br />2 tbsp. soy sauce<br />2 cloves garlic, crushed<br />1/2 tsp. lemon zest<br />1/2 tsp. dried thyme<br />1/2 tsp. paprika<br />1/4 tsp. dried sage<br />Extra oil for frying<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Give the chickpeas a spin in the blender or food processor until they are mashed and no whole chickpeas remain. Transfer the smushed beans to a bowl and add the rest of the ingredients. Knead with your hands for 3-4 minutes until strings of gluten have formed (i.e.: it all starts to stick together and it becomes "elastic" when pulled apart).<br /><br />2. Heat the frying oil in a large cast-iron skillet over medium heat. While the oil heats up, form the chickpea mixture into 4 cutlets by flattening and stretching them. Place the cutlets into the skillet and cook 6-7 minutes on each side until lightly browned (turn once).<br /><br /><span style="font-weight: bold;">Reference:</span><br />Chickpea Cutlets from <span style="font-style: italic;">Veganomicon</span>.<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com2tag:blogger.com,1999:blog-6440412258976545631.post-9839376851337999122009-08-10T14:08:00.000-07:002009-08-10T14:19:06.886-07:00Orange Muffins - Two Ways<span style="font-family: verdana;">I recently got some crystallised ginger to make some Grasmere gingerbread but have been experimenting with using it in other recipes. It worked really well in these new twists on a <a href="http://gscookingblog.blogspot.com/2008/02/orange-cranberry-wheat-germ-muffins.html">muffin favourite</a> of mine.<br /><br />There are two sets of ingredients but the method section is the same.<br />Each set of ingredients yields 12 muffins.<br /><br />These are great served warm.<br /><br /><span style="font-weight: bold;">Orange-Cranberry-Ginger Muffins</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /></span><span style="font-family: verdana;">1 1/2 cups unbleached all-purpose flour<br />1/2 cup wheat germ<br />1/4 cup sweetened dried cranberries<br />1/4 cup crystallised ginger, chopped<br />1 tsp. baking powder<br />1/2 tsp. baking soda<br />1/2 tsp. ground cinnamon<br />1/4 tsp. salt<br />1/8 tsp. ground nutmeg<br />3/4 cup packed brown sugar<br />1/4 cup apple-sauce or canola oil<br />1 tsp. grated orange rind<br />1/2 cup freshly-squeezed orange juice<br />1 banana, well mashed or 2 eggs<br />Cooking spray<br />1 tbsp. turbinado sugar</span><br /><span style="font-family: verdana;"><br /><span style="font-weight: bold;">Orange-Ginger Muffins</span><br /><br /></span><span style="font-family: verdana;"><span style="font-weight: bold;">Ingredients:</span><br /></span><span style="font-family: verdana;">1 1/2 cups unbleached all-purpose flour<br />1/2 cup wheat germ<br />1/2 cup crystallised ginger, chopped<br />1 tsp. baking powder<br />1/2 tsp. baking soda<br />1/4 tsp. ground cinnamon<br />1/4 tsp. ground ginger<br />1/4 tsp. salt<br />1/8 tsp. ground nutmeg<br />3/4 cup packed brown sugar<br />1/4 cup apple-sauce or canola oil<br />1 tsp. grated orange rind<br />1/2 cup freshly-squeezed orange juice<br />1 banana, well mashed or 2 eggs<br />Cooking spray<br />1 tbsp. turbinado sugar</span><br /><br /><span style="font-family: verdana; font-weight: bold;">Method: </span><br /><span style="font-family: verdana;">1. Preheat oven to 350 degrees.<br />Line a muffin tin with unbleached paper liners.<br /><br />2. Combine flour and the ingredients up to nutmeg in a large bowl; stir with a whisk. Make a well in the center of the mixture.<br /><br />3. Combine brown sugar, oil or applesauce, orange rind, juice, and eggs in a separate bowl; stir with a whisk.<br /><br />4. Add the juice mixture to the flour mixture and stir until just combined. Spoon batter into the muffin cups. Sprinkle the batter with turbinado sugar. Bake at 350 degrees for 15-20 minutes or until a toothpick inserted in the center of the muffins comes out clean.</span><br /><br /><span style="font-family: verdana; font-weight: bold;">Reference:</span><br /><span style="font-family: verdana;">Based on Orange-Cranberry Wheat Germ Muffins from the January/February 2008 issue of Cooking Light.</span><br /><br /><span style="font-family: verdana; font-weight: bold;">My Changes:</span><br /><span style="font-family: verdana;">*Used crystallised ginger in place of some or all of the dried cranberries.</span><br /><span style="font-family: verdana;">*Replaced half of the cinnamon in the orange-ginger version with ground ginger.</span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com1tag:blogger.com,1999:blog-6440412258976545631.post-40474623872042749222009-08-10T14:01:00.000-07:002009-08-10T14:45:49.166-07:00Avocado-Tomato Rotelle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvga-zK9jA3CEQFWKMmi9pUv9Pt0Qc2h9ut6NLPkZIpYswHuF3s7ycR4FPSc6e_0S-f9tR0u2SBp9Iefn0wZ_QN26l5n5MMS2QyVrQDf9APSzjhhh5F5m404X0vgqC9Lv1twDVIURNf7M/s1600-h/DSC01436.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvga-zK9jA3CEQFWKMmi9pUv9Pt0Qc2h9ut6NLPkZIpYswHuF3s7ycR4FPSc6e_0S-f9tR0u2SBp9Iefn0wZ_QN26l5n5MMS2QyVrQDf9APSzjhhh5F5m404X0vgqC9Lv1twDVIURNf7M/s320/DSC01436.JPG" alt="" id="BLOGGER_PHOTO_ID_5368444101262750690" border="0" /></a><br /><span style="font-family:verdana;">I love it when avocados are cheap ;)<br /><br />This has a great, almost no-cook sauce. In fact, I bet this would make a fantastic pasta salad.<br /><br />Works well as a quick lunch or dinner.<br /><br />Serves 2<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />4 oz. rotelle (wheel-shaped pasta)<br />1 garlic clove, crushed<br />1 tbsp. olive oil<br />1 medium tomato, diced<br />1/2 tsp. sea salt<br />1/2 tsp. freshly ground black pepper<br />1 large avocado, diced<br />1 tbsp. chopped fresh basil<br />Parmesan cheese<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Cook the pasta according to package directions. Drain.<br /><br />2. While the pasta cooks, heat the oil in a medium skillet over medium heat and then cook the garlic for 30 seconds. Add the tomatoes, salt, and pepper and cook 5 minutes or until warmed through.<br /><br />3. Toss the tomato mixture with the pasta and then add the avocado and basil. Sprinkle with cheese just before serving.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Avocado-Tomato Rotelle from the July 2006 issue of Cooking Pleasures.<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com18tag:blogger.com,1999:blog-6440412258976545631.post-77211525221965143782009-08-10T13:45:00.000-07:002009-08-10T14:00:51.800-07:00Avocado-Tomato Stack<span style="font-family: verdana;">I've made the dressing for this two different ways so I'll include both.<br /><br /><span style="font-weight: bold;">Avocado-Tomato Stack with Cilantro-Lime Dressing</span><br />Serves 4<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1/3 cup fat-free milk<br />1 tsp. vinegar or lemon juice<br />1/4 cup chopped cilantro<br />3 tbsp. sour cream or plain yoghurt<br />1/2 tsp. lime zest<br />1 clove garlic, minced<br />1/4 tsp. sea salt<br />1/8 tsp. ground cumin<br />Dash of crushed red pepper flakes<br />4 medium tomatoes, sliced<br />1/4 cup red onion, very thinly sliced<br />1 small avocado<br />Freshly ground black pepper<br /><br /><span style="font-weight: bold;">Avocado-Tomato Stack with Lemon-Basil Dressing</span><br />Serves 4<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /></span><span style="font-family: verdana;">1/3 cup fat-free milk<br />1 tsp. vinegar or lemon juice<br />1/4 cup chopped fresh basil<br />3 tbsp. sour cream or plain yoghurt<br />1/2 tsp. lemon zest<br />1 clove garlic, minced<br />1/4 tsp. sea salt<br />1/8 tsp. dried oregano<br />Dash of crushed red pepper flakes<br />4 medium tomatoes, sliced<br />1/4 cup red onion, very thinly sliced<br />1 small avocado<br />Freshly ground black pepper</span><br /><span style="font-family: verdana;"><br />The method is the same for either dressing.<br /><span style="font-weight: bold;">Method:<br /></span>1. Make buttermilk by combining the milk plus the lemon juice or vinegar. Mix and then let this stand for 10 minutes. To make the dressing, add the buttermilk plus the next seven ingredients (through red pepper flakes) to the bowl of a food processor. Process 30 seconds or until well blended. Cover and chill.<br /><br />2. Layer 1 tomato slice on each of 4 plates. Top each piece with a little red onion and some avocado. Repeat these layers three times, ending with avocado. Drizzle each stack with dressing and sprinkle with additional black pepper, if desired.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Based on Heirloom Tomato and Avocado Stack from the June 2008 issue of Cooking Light.<br /><br /><span style="font-weight: bold;">My Changes:</span><br />*DIY buttermilk.<br />*Used additional sour cream in place of mayonnaise.<br />*Used full-fat sour cream (not low-fat).<br />*The lemon-basil dressing idea was suggested as a variation in the original recipe. However, when I tried it, I added in the oregano in place of the cumin called for in the cilantro-lime/original version.<br />*Used regular vine-ripened tomatoes (in this economy, you use what you have!) Would like to try it with fancier heirloom ones, though. :)<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com73tag:blogger.com,1999:blog-6440412258976545631.post-63312711218345631892009-08-10T13:12:00.000-07:002009-08-10T13:44:56.470-07:00Dinner-Lady Carrots<span style="font-family: verdana;">I love Jamie Oliver. He speaks my language. ;)<br />The name of this recipe made me giggle but I feel a need to do a little translation so you're not thinking "what the heck is a dinner lady and why is she being included in these carrots?"<br />"Dinner" is what the English call lunch (in the part of England I'm from, we refer to the evening meal as "tea" not to be confused with the drink).<br />A "dinner lady," then, is what English school children call a school cafeteria worker.<br />Apparently Jamie Oliver saw a group of dinner ladies making carrots this way (sans wine, of course!) and that's how they got their name.<br /><br />Serves 4<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /></span><span style="font-family: verdana;">1 lb 10 oz carrots (~2 cups), peeled and thinly sliced</span><br /><span style="font-family: verdana;">1 tbsp. non-dairy, non-hydrogenated spread<br />3 cloves of garlic, crushed<br />The zest and juice of 1 orange<br />A handful of fresh parsley, chopped<br />1 tsp. dried oregano<br />Sea salt<br />Freshly ground black pepper<br />Extra-virgin olive oil<br />A small wineglass of white wine<br />3/4 cup vegetable broth<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Preheat oven to 350 F. </span><span style="font-family: verdana;">Spray a baking dish non-stick spray or rub it with some canola oil or buttery spread.</span><br /><span style="font-family: verdana;">Steam or boil the carrots until crisp-tender.</span><br /><br /><span style="font-family: verdana;">2. Mix the garlic with the orange zest, parsley, and oregano. Scatter a bit of this over the oiled dish. Add a layer of carrots to the dish along with a pinch of salt and pepper. Drizzle the layer of carrots with olive oil and then sprinkle with some of the parsley-zest mixture. Continue these steps until you run out of carrots.<br /><br />3. Pour in the orange juice, wine, and enough broth to cover the carrots. Lay a sheet of wax paper over the carrots (tuck in the edges). Bake for 20-25 minutes or until the carrots are cooked.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Dinner-Lady Carrots from Cook with Jamie by Jamie Oliver.<br /><br /><span style="font-weight: bold;">My Changes:</span><br />*Giving the carrots a quick steam prior to layering and baking them. When I made them without this step they refused to soften up!<br />*I added a bit of dried oregano.<br />*Used Earth Balance in place of butter to make a vegan version of the recipe.<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com19tag:blogger.com,1999:blog-6440412258976545631.post-14146162180075986442009-08-08T13:08:00.000-07:002009-08-10T13:09:33.349-07:00Proof I'll use avocado for anything...<span style="font-family:verdana;">Another winner in the vegan cupcake category. :) These aren't too much different from the other vegan chocolate cupcakes I've made (I really do need to branch out and try other flavours of vegan cupcake) but they have an ingredient that makes them pretty special - AVOCADO!<br /><br />Yes, my favourite fruit stars in these hunks of chocolately love.<br />The avocado works as a great substitute for the egg and most of the oil/butter. Since I knew we wouldn't be eating them all at the same time, I skipped a glaze or icing but I'll put a link at the bottom to the original recipe that includes a glaze idea. In the meantime, I'll be working on coming up with a vegan-approved topping that doesn't involve tofu...<br /><br />Will have to try these again soon using applesauce in place of the oil and adding some semi-sweet chocolate chips (with the tofu-free glaze, of course!) :)<br /><br />Makes 12 cupcakes<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 1/2 cups unbleached all-purpose flour<br />3/4 cup unsweetened cocoa powder<br />1 tsp. aluminium-free baking powder<br />3/4 tsp. baking soda<br />3/4 tsp. salt<br />1 avocado, pitted and peeled (i.e.: scooped out of the shell)<br />1 cup pure maple syrup<br />3/4 cup plain non-dairy milk<br />1/3 cup canola oil<br />2 tsp. vanilla extract<br />12 unbleached muffin tin liners<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Preheat oven to 350 F and line cupcake pan with liners.<br />Sift the flour, cocoa powder, baking powder, baking soda, and salt together in a large mixing bowl. Use a whisk to combine them.<br /><br />2. Puree the avocado in a food processor or blender until smooth. Add the maple syrup, milk, oil, and vanilla extract and continue to blend until the mixture is creamy. Use the whisk to combine this concoction with the dry ingredients.<br /><br />3. Spoon the batter into the prepared cupcake pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool and then decorate if desired.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Here's a link to the original recipe "<a href="http://www.vegetariantimes.com/recipes/10723?section=">Glazed Chocolate-Avocado Cupcakes</a>" from the September 2008 issue of Vegetarian Times. You can find the glaze recipe there.<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com2tag:blogger.com,1999:blog-6440412258976545631.post-28151819810184510682009-08-07T07:21:00.000-07:002009-08-07T07:51:32.094-07:00Menu Plan: August 8-14<span style="font-family: verdana;">Saturday - Chickpea cutlets, smashed potatoes with goat cheese and chives, and ginger ale and honey braised carrots.<br /><br />Sunday - Black beans in chipotle-adobo sauce, grilled zucchini with corn-radish relish<br /><br />Monday - </span><span style="font-family: verdana;">Zucchini-tomato gratin (the Italian version) with pasta</span><br /><span style="font-family: verdana;"><br />Tuesday - </span><span style="font-family: verdana;">Garbanzo gorma, cauliflower with curry sauce</span><br /><br /><span style="font-family: verdana;">Wednesday - Havana black beans, cilantro-lime rice<br /><br />Thursday - Stuffed shells<br /><br />Friday - Coconut-curry soup<br /><br />Extras:<br />*Moroccan oranges<br />*Bananas with Mexican chocolate sauce<br />*Mayan-spiced chocolate pudding<br />*Bananas in sweet coconut milk<br />*Coconut rice pudding<br />*Orange-cranberry-ginger muffins<br />*Orange-ginger muffins<br />*Vegan chocolate cupcakes with avocado</span><span style="font-family: verdana;"><br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com8tag:blogger.com,1999:blog-6440412258976545631.post-11733628573806092522009-08-06T19:33:00.000-07:002009-08-06T20:26:07.086-07:00Zucchini-Tomato Gratin (South-of-the-Border Style)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrz3sIbIQXEzvWQHfNa1s6E9287RaZI2yGB8bBtTUEgrUmoc1tzGoTij2ibHAAqbH1-EdPz_Bl2TYH6WVP66p2JE56_4f2RDmrI9rE0xafedHL96hl40tWMRFqw43F2TY-AS6lp6ZO74/s1600-h/DSC01434.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrz3sIbIQXEzvWQHfNa1s6E9287RaZI2yGB8bBtTUEgrUmoc1tzGoTij2ibHAAqbH1-EdPz_Bl2TYH6WVP66p2JE56_4f2RDmrI9rE0xafedHL96hl40tWMRFqw43F2TY-AS6lp6ZO74/s320/DSC01434.JPG" alt="" id="BLOGGER_PHOTO_ID_5367057036837524242" border="0" /></a><br /><span style="font-family:verdana;">This is actually based on a recipe with an Italian flair.<br />I had planned to make this last night but didn't squeeze it in so tonight I had part of a zucchini that needed to be used up as well as an avocado that needed to be used. I decided the Italian flavours of the original recipe wouldn't work very well with my <a href="http://gscookingblog.blogspot.com/2009/08/mexican-rice-soup.html">tomato-cilantro-avocado soup</a> but I could manage switching this up a bit to make it work. Hey, I may be English but I've lived in San Diego for the best part of 20 years. I know Mexican food flavours. :)<br /><br />Here's the result of my recipe tweaking. It worked out really well and made a nice accompaniment to the soup. The only disappointment was that the big flavours of the cilantro and jalapeno overpowered the mild tomato and zucchini. But, I suppose if you have someone who turns their nose up at tomato and/or zucchini, this may just work out OK for you. ;)<br /><br />**If you leave off the panko, this is gluten-free.**<br /><br />Serves 2<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 tomatoes, sliced<br />1 zucchini, sliced into rounds<br />1/2 tsp. olive oil<br />2 garlic cloves, crushed<br />1 tbsp. black olives<br />1/8 cup chopped cilantro<br />Small amount of jalapeno pepper, chopped (about 1/2 tsp.)<br />1/8 cup panko<br />1/4 tsp. dried oregano<br />1/8 cup sharp cheddar, shredded<br />1/8 cup mozzarella, shredded<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Preheat oven to 350 F. Heat the oil in a skillet over medium-high heat. Saute the zucchini until golden.<br />Mix the panko and oregano in a small bowl then mix in the cheeses.<br /><br />2. Layer half of the tomato and zucchini slices in a baking pan. Top with half of the garlic, olives, cilantro, jalapeno, and panko mixture. Season with black pepper. Repeat with the remaining tomato and zucchini slices and then the remaining garlic, olives, cilantro, jalapeno, and panko-cheese mix. Add more black pepper if desired. Cover with foil and bake 10 minutes. Remove the foil and bake another 15-20 minutes or until the cheese is melted.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Based on Zucchini-Tomato Gratin from the July /August 2009 issue of Vegetarian Times.<br /><br /><span style="font-weight: bold;">My Changes:</span><br />*Used cilantro in place of basil.<br />*Added jalapeno, panko, oregano.<br />*Used cheddar and mozzarella mixture in place of Parmesan.<br />*Used black olives in place of kalamata olives.<br />*Skipped the step involving salting the tomatoes and zucchini (worked out fine without doing this).<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com1tag:blogger.com,1999:blog-6440412258976545631.post-37832986486888396672009-08-06T19:10:00.000-07:002009-08-06T20:24:57.197-07:00Mexican Rice Soup<span style="font-family:verdana;">This is a lovely light soup. Perfect for a summer evening.<br />It goes together very quickly once the broth has been prepared (and even that doesn't take long).<br /><br />The shorter-grained rice and avocado give this soup a nice creaminess without making it heavy.<br /><br />I actually made this a while ago and paired it with <a href="http://gscookingblog.blogspot.com/2009/08/avocado-bruschetta.html">avocado bruschetta</a>. Tonight, I had it with <a href="http://gscookingblog.blogspot.com/2009/08/zucchini-tomato-gratin-south-of-border.html">zucchini-tomato gratin</a>. Both meal combinations worked really well together.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwY-g4f0ChnoXK9adPJbSR-JwCKSgdRKqah15gm9gExzJAu1UmkcesUGk-A6FNdShxTPdF0QX_-tKHcaFSb3eZ1P_X1J07iUuvZteGCcq7LgEbwBm4Bc6ld6lS2TYjR1RrcLSR_XLg8DU/s1600-h/DSC01430.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwY-g4f0ChnoXK9adPJbSR-JwCKSgdRKqah15gm9gExzJAu1UmkcesUGk-A6FNdShxTPdF0QX_-tKHcaFSb3eZ1P_X1J07iUuvZteGCcq7LgEbwBm4Bc6ld6lS2TYjR1RrcLSR_XLg8DU/s320/DSC01430.JPG" alt="" id="BLOGGER_PHOTO_ID_5367044156878379186" border="0" /></a><br /><span style="font-family:verdana;">Serves 6<br /><br /><span style="font-weight: bold;">Ingredients:</span> <span style="font-weight: bold;">Broth</span><br />1 tbsp. olive oil<br />3/4 cup onion, finely chopped<br />2 cloves, garlic, crushed<br />3 cups low-sodium vegetable broth<br />1 tbsp. grated lime zest<br />Juice of 2 limes, squeezed<br />1 tsp. dried oregano<br />3 cups water<br /><br /><span style="font-weight: bold;">Soup</span><br />1/4 cup short- or medium-grain rice<br />1 cup tomatoes, seeded and diced<br />1/3 cup frozen corn kernels<br />1 avocado, diced (approx. 1 cup)<br />2 green onions, thinly sliced<br />1/4 cup chopped cilantro<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Make the broth first. Heat the olive oil in a large saucepan over medium heat. Add the onion and saute for 5-7 minutes. Add in the garlic and continue to saute for another minute. Add the veggie broth, zest, lime juice, oregano, and water. Cover and reduce the heat to medium-low. Allow the broth to simmer for 10 minutes then strain it, discarding the solids and returning the liquid to the pan.<br /><br />2. Add the rice to the broth and bring the mixture to a simmer over medium-low heat. Cover the pan and allow the rice to simmer for 15 minutes. Stir in the tomatoes and corn and add salt and pepper to taste. Simmer an additional 10 minutes.<br /><br />3. Pour the soup into serving bowls and garnish with the avocado, green onions, and cilantro.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Based on Mexican Rice Soup from the September 2008 issue of Vegetarian Times.<br /><br /><span style="font-weight: bold;">My Changes:</span><br />*I actually used 1/2 avocado for 1 serving. :) What can I say? I love the stuff. I placed part of it on the bottom of the bowl before pouring the soup in and then added the rest on the top.<br />*Added the lime juice.<br />*Skipped the tortilla strips. I thought about breaking up tortilla chips but couldn't get the effect I wanted. (The original recipe called for 1 tortilla to be cut into thin strips, baked, and then used to garnish the soup).<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com1tag:blogger.com,1999:blog-6440412258976545631.post-36637116628109001522009-08-06T10:16:00.000-07:002009-08-06T10:30:23.896-07:00'Shroom Fra Diavolo<span style="font-family: verdana;">A vegetarian version of Shrimp Fra Diavolo.<br /><br />This was yummy, it just didn't look very appetizing so I skipped the photo!<br /><br />It needs a bit more "heat" so I'll experiment with adding more crushed red pepper next time.<br /><br />Serves 2<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 portobello caps, cleaned and stems removed<br />1/2 tbsp. olive or canola oil<br />4-5 button or cremini mushrooms, cleaned, stems removed, and chopped<br />2 cloves garlic, crushed<br />1-1 1/2 cups marinara sauce<br />1/4 tsp. (or more) crushed red pepper<br />1 tsp. capers, drained<br />1/8 tsp. salt<br />1/8 tsp. freshly ground black pepper<br />2 servings uncooked pasta<br /></span><br /><span style="font-family: verdana;"><span style="font-weight: bold;">Method:</span><br />1. Brush grill grates with oil and preheat grill to medium heat. Grill the portobello until slightly darkened and softened (I didn't time it... 5-6 minutes). Once grilled, slice the mushrooms and then cut each slice in half.<br /></span><span style="font-family: verdana;">Cook the pasta according to package directions.</span><br /><span style="font-family: verdana;"><br />2. While the portobello grills, heat the oil in a skillet over medium-high heat. Add the chopped cremini or button mushrooms and the garlic. Saute for 5-6 minutes until softened.<br /><br />3. Add the marinara sauce, capers, red pepper flakes, black pepper, and salt to the sauteeing mushrooms. Bring to a simmer. Once simmering, add the portobello slices and cook 7-8 minutes until everything is cooked through.<br />Serve over the cooked pasta.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Based on Shrimp Fra Diavolo from the October 2007 issue of Cooking Light.<br /><br /><span style="font-weight: bold;">Changes:</span><br />*Used portobello mushroom in place of shrimp.<br />*Sauteed button mushrooms with a little garlic.<br />*Added capers.<br />*Will add sliced kalamata or black olives next time.<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com2tag:blogger.com,1999:blog-6440412258976545631.post-78397077235770472062009-08-03T16:23:00.000-07:002009-08-04T07:53:24.780-07:00Time for Tea<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHNXs-uFDBsl6JtuvKVnbGIxkYCpKJDMSciF6f3C_Yt6dRkDt-DcNGXf6ZjA8YzMRPzD3TH31UJhgtM3blpXbvAzQAwPeTl22zcnaGhmzv0gbOoxFxXv_MV9dJVTiz2VHNOKLbxNcQxc/s1600-h/DSC01427.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHNXs-uFDBsl6JtuvKVnbGIxkYCpKJDMSciF6f3C_Yt6dRkDt-DcNGXf6ZjA8YzMRPzD3TH31UJhgtM3blpXbvAzQAwPeTl22zcnaGhmzv0gbOoxFxXv_MV9dJVTiz2VHNOKLbxNcQxc/s320/DSC01427.JPG" alt="" id="BLOGGER_PHOTO_ID_5365889706564759522" border="0" /></a><br /><span style="font-family:verdana;">These are one of those quintessential English tea-time treats.<br />I can remember making these in home economics in primary and secondary school and they have been a life-long favourite of mine.<br /><br />I recently re-stumbled across an old recipe and then found another recipe (with a yummy addition) so I decided it was time to get back to my roots!<br />Both recipes I used were English and I didn't think to go back and measure in cups after I weighed everything. I'll have to do that and come back when I have a bit</span><span style="font-family:verdana;"> more time.<br /><br />These are very quick and easy to make.<br /><br />Best enjoyed with a cuppa. Translation: hot black tea, preferably with a little milk and, as some Brits like, a bit of sugar.<br /><br /></span> <span style="font-family:verdana;"><span style="font-weight: bold;">Proper English Flapjacks</span><br /><br />*Note: These are best made with real butter so you get the real sticky toffee taste. However, I do believe they are vegan if you make them with a buttery spread such as Earth Balance.<br />Yeay! :) (That's the sound of vegan ex-pats rejoicing!)<br /><br />*Quick edit: I think these may also be gluten-free! Oats are one of those iffy items on GF lists but I know you can find them that are GF.<br /><br />*Note #2: While I highly recommend getting the proper Lyle's Golden Syrup, you can sub honey or maple syrup if you can't find it. (Lyle's and maple syrup are</span><span style="font-family:verdana;"> vegan but honey is not).<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAswbjJJQJ4qVHrsg353dFae1Ou1fExaq2URZ-_SBYt-AgkKP5bEXLHHRJQ3URuu_TCsZ8_3vOE1QUqYM3CxE6c1kjOQg1qfLMPRvskky0EoJVNK9sGk57CuZYrZPnXV5PI7BibV0fVSY/s1600-h/DSC01424.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAswbjJJQJ4qVHrsg353dFae1Ou1fExaq2URZ-_SBYt-AgkKP5bEXLHHRJQ3URuu_TCsZ8_3vOE1QUqYM3CxE6c1kjOQg1qfLMPRvskky0EoJVNK9sGk57CuZYrZPnXV5PI7BibV0fVSY/s320/DSC01424.JPG" alt="" id="BLOGGER_PHOTO_ID_5365889340836318226" border="0" /></a><br /><span style="font-family:verdana;"><span style="font-weight: bold;">Ingredients:</span><br />100 grams butter (about 1 stick plus 1 tbsp)<br />100 grams light brown sugar<br />1 tbsp. Lyle's Golden Syrup<br />150 grams rolled oats<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Preheat the oven to 325 F. Grease a 7-inch square pan really well (these are extremely sticky so make sure you grease the heck out of that pan!)<br /><br />2. Place the butter, sugar, and Golden Syrup in a heavy-bottomed saucepan and cook gently over low heat until the butter has melted. Remove from the heat and stir in the oats. Transfer to the prepared baking pan and bake 30-35 minutes until golden brown and bubbly.<br /><br />3. Let the flapjacks cool for about 10 minutes before cutting them into rectangles or squares. Leave in the tin until they are completely cooled.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Based on Flapjack recipe from Wyndham School Home Economics 1st Year Recipe Book (lol... that was my secondary school home ec book from 7th grade! Yes, I'm almost 32 but I still have it! Bit of nostalgia...) and Susan's Southsea Flapjacks from Fresh Mama's (a cookbook put together by a work parent and some of her friends).<br /><br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com0tag:blogger.com,1999:blog-6440412258976545631.post-35208090435645259202009-08-03T16:07:00.000-07:002009-08-03T16:23:50.266-07:00Summer Evening Pasta<span style="font-family: verdana;">Recipes like this make me wish I had a green thumb (apparently, that trait is not genetic). As great as this was with store-bought stuff, I bet it would be three times as nice made with seriously fresh, straight-from-the-garden tomatoes and basil.<br /><br />The no-cook sauce and quick prep time make this an especially wonderful dinner for a summer evening. Lovely with a salad and a glass of white wine.<br /><br />Serves 2<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 ripe, really fresh tomatoes, chopped into bite-sized pieces<br />1 tbsp. fresh basil, minced<br />1/8 cup red onion, finely chopped<br />1/2 tbsp. black or kalamata olives, chopped<br />1-2 tsp. capers, drained<br />1 tsp. extra-virgin olive oil<br />1 tsp. balsamic vinegar<br />1/2 tsp. sea salt<br />Freshly-ground black pepper<br />1 garlic clove, crushed<br />1/2 pound short pasta (wagon wheels, butterflies, penne...)<br />1/2 cup cooked white/navy beans<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Cook the pasta according to the package directions. Add the pre-cooked beans during the last few minutes of cooking time just to warm them through.<br /><br />2. While the pasta cooks, place half of the tomatoes in a large bowl along with the onion, olives, capers, and basil.<br /><br />3. Place the remaining tomato chunks into a blender or food processor bowl. Add the oil, vinegar, salt, pepper, and garlic. Puree until smooth. Transfer this mixture to the bowl with the tomato-caper-basil mixture.<br /><br />4. Once the pasta and beans are ready, drain and add them to the bowl with the tomato mixture. Toss well and serve immediately.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Pasta with Salsa Cruda from <span style="font-style: italic;">Moosewood Restaurant Low-Fat Favourites</span>.<br /><br /><span style="font-weight: bold;">My Changes:</span><br />*Added capers and olives.<br />*Added the beans for extra protein.<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com4tag:blogger.com,1999:blog-6440412258976545631.post-80078341678595505522009-08-03T15:39:00.000-07:002009-08-03T15:58:26.546-07:00Smoky Portobello Burgers<span style="font-family: verdana;">This may just be my new favourite thing to do with a mushroom! Absolutely lovely!<br /><br />My husband won't touch mushrooms with a 10-foot pole but I bet normal meat-eaters would be more than happy to eat these! :)<br />They are vegan if you skip the cheese so they make a great option for grilling if you're having a mixed crowd over.<br /><br />You can make these into "slider-style" sandwiches using baby portobellos and dinner rolls.<br /><br />Serves 4<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />4 regular-sized portobello mushrooms (or 8 baby portobellos)<br />3 tbsp. olive oil, divided<br />2 tbsp. BBQ rub (see below)<br />2 medium-sized onions, thinly sliced<br />1 tsp. herbes de Provence<br />1/2 cup BBQ sauce (<a href="http://gscookingblog.blogspot.com/2007/05/jack-daniels-bbq-sauce.html">I love this homemade one</a>)<br />3/4 cup shredded cheese<br />4 sesame hamburger buns (or 8 dinner rolls)<br /><br /><span style="font-weight: bold;">BBQ Rub:</span><br /></span><span style="font-family: verdana;"><span style="color: rgb(0, 0, 153);"></span>(this will make about 3/4 cup of rub. It will keep in the fridge if stored in an airtight container).<br />1/4 cup light brown sugar<br />1/8 cup paprika<br />3 tbsp. freshly ground black pepper<br />3 tbsp. sea salt or kosher salt<br />2 tsp. garlic powder<br />1 tsp. onion powder<br />1 tsp. ground coriander<br />1/2 tsp. cayenne pepper</span><br /><span style="font-family: verdana;"><br /><span style="font-weight: bold;">Method:</span><br />1. Prepare the BBQ rub by mixing all the ingredients together. Toss the mushrooms in a large bowl with 1 tbsp. of the oil and the BBQ rub. Set aside.<br /><br />2. Heat the remaining 2 tbsp. oil in a large skillet over medium heat. Add the onions and herbes de Provence and cook for 30 minutes or until golden. Remove from the heat.<br /><br />3. Rub grill grate with veggie oil. Heat the grill over medium-high heat. Place the mushrooms stem-side down on the grill. Brush the tops with BBQ sauce and grill until soft and charred around the edges. Flip and grill a few minutes more. Place a little cheese on the stem-side of each mushroom and grill until the cheese is melted.<br /><br />4. While the cheese melts, grill the buns. Assemble by placing one mushroom on each of the bottom buns and then top with the sauteed onion mixture and the top bun. Add a little more BBQ sauce to the buns if desired.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Smoky Baby Portobello Sliders from the July/August issue of Vegetarian Times.<br /><br /><span style="font-weight: bold;">Changes:</span><br />*Used regular-sized mushroom.<br />*Used cheddar in place of gouda (I bet this would be fantastic with blue cheese!)<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com2tag:blogger.com,1999:blog-6440412258976545631.post-72009182107763464802009-08-03T15:18:00.000-07:002009-08-03T15:37:18.683-07:00Baked Bananas (with Rum!)<span style="font-family:verdana;">The only thing better than cooked fruit: fruit cooked with booze. ;)<br /><br />Makes a fantastic quick dessert. Great served with ice cream (or you could be good and serve it with fresh berries).<br /><br />I'm 99% sure this is vegan if you make it with the non-dairy spread.</span><br /><span style="font-family:verdana;"><br />The photo does not even begin to do this justice...<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5ww4TlMJovgiI3ndF4e1zun73BR_LPHaVKTzNAuWeV6tnlYlQEB8aB1UtsMAuRdX1k1hms-aZCnn_BrCM9TrIHAn9qqhJGRKnYRWYQz7CNeydV9fF-YkRbFpL6dho7ECo5a4W-KOzeE/s1600-h/DSC01384.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5ww4TlMJovgiI3ndF4e1zun73BR_LPHaVKTzNAuWeV6tnlYlQEB8aB1UtsMAuRdX1k1hms-aZCnn_BrCM9TrIHAn9qqhJGRKnYRWYQz7CNeydV9fF-YkRbFpL6dho7ECo5a4W-KOzeE/s320/DSC01384.JPG" alt="" id="BLOGGER_PHOTO_ID_5365870152262153490" border="0" /></a><br /><span style="font-family:verdana;">Serves 2<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1/2 tsp. butter or non-hydrogenated non-dairy spread<br />1/2 tsp. freshly-squeezed lemon juice<br />1 tbsp. maple syrup<br />1/2 tbsp. rum<br />Pinch of ground cinnamon<br />2 ripe (but firm) bananas, peeled and sliced in half lengthwise<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Preheat the oven to 350 F.<br /><br />2. Melt the butter and then mix it in with the lemon juice, maple syrup, rum, and cinnamon.<br /><br />3. Put the bananas in a shallow dish then spoon the buttered rum mixture over them. Bake about 8 minutes or until soft.<br /><br />4. Remove the bananas from the oven and then preheat the broiler. Broil a couple minutes until the sauce turns into a glaze. Garnish with fresh berries if desired. Serve with ice cream, frozen yoghurt, or non-dairy ice cream.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Bananas Baked with Buttered Rum from <span style="font-style: italic;">The Occasional Vegetarian</span>.<br /><br />The only change I made was to use mango rum in place of the dark rum called for in the recipe. (I was home alone and couldn't reach the good stuff in the back of the liquor cabinet so I grabbed what was available).<br />The mango rum worked out great but I'll have to try this with some of the yummy Appleton run we brought back from Jamaica...<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com0tag:blogger.com,1999:blog-6440412258976545631.post-56503042021990476092009-08-03T15:05:00.000-07:002009-08-03T15:18:25.132-07:00Avocado Bruschetta<span style="font-family: verdana;">The Argentinean chimichurri sauce puts a Latin twist on the ever-popular Italian appetizer.<br /><br />Fast and easy to make!<br /><br />Serves 2-3 (as a side dish or appetizer)<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 tbsp. freshly-squeezed lemon juice<br />1 tbsp. red wine vinegar<br />1/2 tbsp. garlic, crushed<br />1/4 tsp. salt<br />1/4 tsp. crushed red pepper flakes<br />1/4 tsp. dried Mexican oregano<br />1/8 tsp. ground black pepper<br />1/8 cup olive oil<br />1/8 cup chopped fresh cilantro<br />1/8 cup chopped fresh parsley<br />1 avocado, cubed<br />2-3 1/2-inch thick slices of good bread (ciabatta, French baguette, Italian), toasted<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Combine the lemon juice, vinegar, garlic, salt, red pepper, black pepper, and oregano in a small bowl. Whisk in the oil and then stir in the cilantro and parsley. Carefully fold in the avocado chunks. Spoon the mixture onto the toasted bread.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Avocado Chimichurri Bruschetta from the September 2008 issue of Vegetarian Times.<br /><br />I don't remember changing anything (I made this over a month ago) but I'd love to try adding some tomato to this next time.<br />*I'll try to remember to take a photo next time, too!*<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com27tag:blogger.com,1999:blog-6440412258976545631.post-64628189789318354762009-08-02T07:37:00.001-07:002009-08-02T07:52:52.858-07:00Pasta Shells with Spicy Tomato Sauce<span style="font-family:verdana;">This is a fast and easy, slightly spicy pasta dish.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMk_VN3hLa2oAxB8gP8JsGCdCKhyphenhyphenVNNESHb3Qv_IAvIfeFX9GZFedBXQUugV3O4f_82yY-WNs0ZoXc_2GA3WNhw77tkTiHZ4rGErIwuEPVSc4QMdzBe0DGxuhOMMUGJRQLmRYmLru3S_M/s1600-h/DSC01380.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMk_VN3hLa2oAxB8gP8JsGCdCKhyphenhyphenVNNESHb3Qv_IAvIfeFX9GZFedBXQUugV3O4f_82yY-WNs0ZoXc_2GA3WNhw77tkTiHZ4rGErIwuEPVSc4QMdzBe0DGxuhOMMUGJRQLmRYmLru3S_M/s320/DSC01380.JPG" alt="" id="BLOGGER_PHOTO_ID_5365377343111234338" border="0" /></a><br /><span style="font-family:verdana;">Serves 2<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />4 garlic cloves, minced<br />1/2 cup onion, diced<br />1 tbsp. olive oil<br />1 jalapeno pepper, seeded and chopped<br />2-3 tomatoes, cut into small chunks (keep the seeds)<br />1-2 tsp. salt<br />1/4 tsp. freshly ground black pepper<br />1/3 pound small pasta shells<br />1 cup cooked black beans<br />1/2 cup frozen corn<br />1/2 cup cilantro, chopped<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Heat the olive oil over low heat in a medium skillet. Add the onion and garlic and saute until the garlic begins to turn golden, 2-3 minutes. Add the jalapeno and saute an additional 1-2 minutes.<br /><br />2. Add the tomatoes, 1/2-1 tsp. salt, and pepper. Cover partially and cook until the tomatoes begin to fall apart (10-12 minutes). Stir every few minutes. </span><span style="font-family:verdana;">Add the beans to the sauce during the last 2-3 minutes of the sauce cooking time. </span><br /><span style="font-family:verdana;">While the sauce cooks, cook the pasta according to package directions. Add the corn to the pasta during the last few minutes of pasta cooking time.<br /><br />3. Drain the pasta and add it to the sauce. Toss to combine. Garnish with cilantro and season with additional salt if desired.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Pasta Shells with Spicy Tomato Sauce from <span style="font-style: italic;">The Occasional Vegetarian</span>.<br /><br /><span style="font-weight: bold;">My changes:</span><br />*Added onion.<br />*Added corn and black beans.<br />*Used regular vine-ripened tomatoes in place of plum tomatoes.<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com0tag:blogger.com,1999:blog-6440412258976545631.post-64726139224156743462009-07-31T14:34:00.000-07:002009-07-31T15:26:32.867-07:00Chocolate Brickle Cookies<span style="font-family: verdana;">These are the real reason I made that toffee. ;)<br />They disappeared before I had a chance to take a photo... guess that's just an excuse to make more!<br /><br />About 5 1/2 Dozen Cookies<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 1/2 cups rolled oats<br />2 1/2 cups unbleached all-purpose flour<br />1 tsp. baking powder<br />1 tsp. baking soda<br />1 tsp. salt<br />1 cup butter<br />1 cup packed light brown sugar<br />1/2 cup sugar<br />3 tbsp. shortening<br />2 eggs<br />1 tsp. vanilla extract<br />1 1/2 cups chopped walnuts<br />3/4 cup semi-sweet chocolate chips<br />3/4 cup milk chocolate chips<br />3/4 cup toffee bits<br /><br /><span style="font-weight: bold;">Method:</span><br />Preheat oven to 350 F.<br /><br />1. Pulse the oats in the food processor until finely ground. Whisk the oats with the flour, baking powder, baking soda, and salt in a medium bowl.<br /><br />2. Beat the butter, brown sugar, sugar, and shortening in the bowl of a stand mixer at medium speed for 2 minutes (or until blended). Beat in the eggs and vanilla. Reduce the mixer to low speed and beat in the flour mixture. Stir in the nuts, chocolate, and toffee bits.<br /><br />3. Scoop tablespoons of the batter onto a parchment-lined baking sheet. Flatten to ~1/2-inch thick. Bake 10-12 minutes or until golden brown.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Chocolate Brickle Cookies from Cooking Pleasures magazine (unfortunately I forgot to write down the date before ripping it out of the magazine so I'm not sure which issue this was from...)<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com0tag:blogger.com,1999:blog-6440412258976545631.post-80040184151664695582009-07-31T14:16:00.000-07:002009-07-31T14:34:00.696-07:00English Toffee<span style="font-family: verdana;">Not really sure why this is called English toffee... It's nothing like what I call toffee! lol ;) Toffee to the English is soft and chewy, not crunchy. Oh well, this stuff is still fanbloodytastic. :)<br />It's like a Heath bar without the chocolate. Of course, if you wanted a home-made Heath bar, you could just pour melted chocolate over the top or throw a cut-up chocolate bar on it while the toffee is still warm.<br /><br />You'll want a decent candy/deep-fry thermometer for this. They're not expensive and are worth having since they come in very handy during the holiday baking season! :)<br /><br />Makes 1 1/4 pounds<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 cup unsalted butter (use the real stuff)<br />1 cup sugar<br /><br />Optional:<br />1 cup semi-sweet chocolate chunks/chips<br />1/4 cup chopped pecans or walnuts<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Combine the butter and sugar in a heavy 2-quart saucepan. Cook over medium heat, stirring occasionally with a wooden spoon. Cook until the candy thermometer reaches 300 F.<br /><br />2. Quickly spread the mixture into a 15x10x1-inch pan.<br />If you're using chocolate, sprinkle it over the top now. Let it sit 5 minutes and then spread the chocolate over the toffee. Sprinkle with nuts if desired.<br /><br />3. Cool the candy completely and then break it into pieces.<br /><br />**To prevent your toffee from separating, fight the urge to stir! I know, it's tough! :)<br />In the beginning, stir occasionally until it reach 260-265 F. Then pretty much quit stirring (only a few times) while it continues cooking up to 300 F.<br />You will need to stir from time to time to prevent it from burning, but try to do it as little as possible.<br /><br /><span style="font-weight: bold;">Reference:</span><br />English Toffee from Land O'Lakes Baking: Trusted Recipes.<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com0tag:blogger.com,1999:blog-6440412258976545631.post-41912742357776148852009-07-31T13:33:00.000-07:002009-07-31T14:16:36.478-07:00Curried Udon Noodles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fzq52r1aq6w_SKhChDeEY1pg1tt-s2r1h4nQl97p8EX_BTvCNFfjrCCOwR0kEfIdRNYzBTYQJF0lJXUtNJwdMVeSoqlyazkMDDTggaNv5A3s3fZ1vPdq8dE7uK4mUoXjUKMuPCDg5Qk/s1600-h/DSC01338.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fzq52r1aq6w_SKhChDeEY1pg1tt-s2r1h4nQl97p8EX_BTvCNFfjrCCOwR0kEfIdRNYzBTYQJF0lJXUtNJwdMVeSoqlyazkMDDTggaNv5A3s3fZ1vPdq8dE7uK4mUoXjUKMuPCDg5Qk/s320/DSC01338.JPG" alt="" id="BLOGGER_PHOTO_ID_5364736165326253698" border="0" /></a><br /><span style="font-family:verdana;">This meal included two firsts: My first attempt at making a meat substitute (seitan) and my first time trying out udon noodles.<br /><br />This dish can be quite spicy. If you're not much into heat, use a mild curry powder and omit the hot pepper.</span><br /><span style="font-family:verdana;"><br />Overall, this was really yummy. I'm not really into fake meat, though... I quit eating meat; why would I want to eat fake meat? :) I do like to try new things, though, so I gave the seitan a shot. It definitely tasted OK (I never really was a red meat fan, though) but it had this odd chewy texture. I think I'll stick to beans in the future. :) I am pleased to say that hubby did try a piece and thought the flavour was almost spot-on.<br />So, to wrap all that up, if you're looking for a half-decent meat substitute, this might just be it!<br /></span><br /><span style="font-family:verdana;"><span style="font-weight: bold;">Plan ahead:</span><br />There's quite a bit of prep that goes into this but once you have all the ingredients together, the final product goes together very quickly.<br />Prep and bake the seitan early in the day (or the night before). Let it cool and then store it in the refrigerator (in the liquid you baked it in) until you're ready to use it.<br /><br /><span style="font-weight: bold;">Seitan</span><br />Makes 6 cutlets<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><span style="font-weight: bold;">Broth:</span></span><span style="font-family:verdana;"><br />6 cups vegetable broth<br />3 tbsp. soy sauce<br /><br /><span style="font-weight: bold;">Cutlets:</span><br />1 1/4 cups vital wheat gluten<br />1/2 cup cold vegetable broth<br />1/4 cup soy sauce<br />1 tbsp. olive oil</span><br /><span style="font-family:verdana;">2 cloves garlic, pressed<br />1 tsp. grated lemon zest<br /><br /><span style="font-weight: bold;">Method:</span><br />Preheat oven to 350 degrees.<br /><br />1. Prepare the broth by bringing the 6 cups of veggie broth and 3 tbsp. soy sauce to a boil in a saucepan. Turn off the heat and keep it covered until your ready to use it.</span><br /><span style="font-family:verdana;"><br />2. Place the vital wheat gluten in a mixing bowl. Mix the 1/2 cup cold veggie broth, 1/4 cup soy sauce, oil, garlic, and lemon zest together in a large measuring jug. Pour the wet mixture into the flour and combine using a wooden spoon.<br /><br />3. Use your hands to knead the mixture for about 3 minutes or until the dough is elastic. Divide the dough into six equal pieces (you can do this by rolling it into a log and then slicing it into circles).<br /></span><br /><span style="font-family:verdana;">4. Take each of the six pieces of dough and stretch them into oblong cutlet shapes (about 1/2-inch thick). You'll need to put some elbow grease into it. :)<br /><br />5. Pour the heated veggie broth-soy sauce mixture into a 9 x 13-inch baking dish/casserole. Place the cutlets into the broth and bake them for 30 minutes, uncovered. Turn them over and bake an additional 20 minutes.<br /><br />These are now ready to be used in any recipe calling for seitan.<br /></span><br /><span style="font-family:verdana;"><span style="font-weight: bold;">Curried Udon Noodle Stir-Fry</span><br />4 servings<br /><br />*I used dry udon noodles for this since all the fresh ones I could find were junk. Seriously... the ingredients were really scary! Not to mention non-vegetarian. :(<br />I live in a part of San Diego where you can find TONS of great Asian ingredients so I never thought I'd have so much trouble finding decent fresh noodles... sigh. Maybe I need to try one of the Asian markets next time.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVIiMZdvurNuT1HWzy9TvXos9vsqpe8l7WNPMLd_DudAJxJf-xIbTmtJE95jepYVjM3513J9qu7IQQMlHD0eOsLXrScT68RTCkvksRYrN-IOdggFdiLjCo3FypFqL_aMht0jADBmu6Ew/s1600-h/DSC01335.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVIiMZdvurNuT1HWzy9TvXos9vsqpe8l7WNPMLd_DudAJxJf-xIbTmtJE95jepYVjM3513J9qu7IQQMlHD0eOsLXrScT68RTCkvksRYrN-IOdggFdiLjCo3FypFqL_aMht0jADBmu6Ew/s320/DSC01335.JPG" alt="" id="BLOGGER_PHOTO_ID_5364735332005951090" border="0" /></a><span style="font-family:verdana;"><br />I found the dry ones in the Asian section of the grocery store, near the rice and panko (they were hiding on the bottom shelf - if you can't find them, look down!)<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1/2 pound fresh or dried udon noodles<br /><br /><span style="font-weight: bold;">Curry Roux Sauce</span><br />2 tbsp. vegetable oil<br />2 tbsp. unbleached all-purpose flour<br />1 1/2 tsp. curry powder<br />1/2 tsp. garam masala<br />1/2 cup vegetable broth<br />2 tsp. sugar<br /><br /><span style="font-weight: bold;">Udon Stir-Fry</span><br />2 tbsp. vegetable oil<br />1 large yellow onion, sliced into thin strips<br />1 tsp. grated fresh ginger<br />1 red bell pepper, seeded and sliced into thin strips<br />1/2-1 cup carrots, thinly sliced<br />1 hot pepper (I used a jalapeno), seeded and sliced very thin<br />2 seitan cutlets (see above), sliced into thin strips<br />1/2 pound broccoli florets, cut into bite-sized chunks<br />1 cup frozen peas<br />1/4 cup vegetable broth<br />2-3 tbsp. soy sauce<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Cook the udon according to the package directions. Drain and rinse well with cold water.<br /><br />2. While the udon cooks, make the curry roux. Combine the flour and 2 tbsp. oil in a small saucepan. Cook the mixture over medium-low heat (stir it constantly) until it's a nice caramel colour and it smells toasty. This can take up to 10 minutes. Stir in the curry powder and garam masala then cook another minute while continuing to stir constantly.<br /><br />3. Use a wire whisk to stir the vegetable broth into the curry-flour mixture. Add the sugar and cook the roux, whisking constantly, until a thick sauce forms. Remove from the heat and set aside.<br /><br />4. Heat 2 tbsp. of oil in a large skillet or wok. Cook the onion in the hot oil for 5-6 minutes until softened and translucent. Add the ginger, bell pepper, carrot slices, hot pepper, and seitan. Stir-fry for 5 minutes. Add the broccoli and peas and stir-fry 4-5 more minutes until the broccoli turns bright green.<br /><br />5. Add the udon noodles to the veggies and sprinkle the mixture with soy sauce. Stir-fry an additional 2-3 minutes (2 chopsticks or spatulas will make your life much easier).<br /><br />6. Whisk 1/4 cup of the veggie broth into the curry roux. Pour the sauce over the udon-vegetable mixture and stir so everything is coated. Stir and cook 2-3 minutes until the sauce is simmering and the noodles are warm.<br /><br />Serve immediately.<br /><br /><span style="font-weight: bold;">References:</span><br />Seitan Cutlets from <span style="font-style: italic;">Veganomicon</span>. No changes.<br />Curried Udon Noodle Stir-Fry from <span style="font-style: italic;">Veganomicon</span>.<br /><br />Changes I made to the stir-fry:<br />*Jalapeno in place of hot red chile.<br />*Added peas.<br />*Added sliced carrots.<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com3tag:blogger.com,1999:blog-6440412258976545631.post-75662496731037882162009-07-31T07:54:00.000-07:002009-07-31T08:03:14.318-07:00Buttermilk Biscuits<span style="font-family: verdana;">Or scones as I like to call them. And, yes, that is pronounced "skon" (rhymes with on), not "skown" (rhymes with own). ;)<br /><br />Super easy.<br /><br />8 biscuits<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 cups unbleached all-purpose flour<br />2 tsp. aluminium-free baking powder<br />1/4 tsp. baking soda<br />1/4 tsp. salt<br />1/2 cup cold butter<br />3/4 cup buttermilk (or 3/4 tbsp. vinegar/lemon juice plus enough milk to make 3/4 cup. Let stand 10 minutes)<br />1 tbsp. butter, melted<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Preheat oven to 400 degrees. Combine flour, baking powder, salt, and baking soda in a large mixing bowl. Cut in 1/2 cup butter with a knife or fork. Rub with your fingers until it resemble coarse crumbs. Stir in the buttermilk until the flour mixture is just moistened.<br /><br />2. Turn the dough onto a lightly floured surface and knead about 10 times or until smooth. Roll out the dough to 3/4-inch thickness. Use a biscuit cutter or a glass to cut into biscuit shapes.<br /><br />3. Place the biscuits 1 inch apart on an ungreased cookie sheet. Brush with the melted butter. Bake 10-14 minutes or until lightly browned. Serve warm.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Perfect Buttermilk Biscuits from <span style="font-style: italic;">Land O'Lakes Baking: Trusted Recipes</span>.<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com0tag:blogger.com,1999:blog-6440412258976545631.post-36348417034457622842009-07-31T07:45:00.000-07:002009-07-31T07:56:11.944-07:00Minty Chickpea Salad<span style="font-family:verdana;">I had this with the veggie skewers. It made a really refreshing summer salad.<br /><br />Serves 2<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 tbsp. fresh lemon juice<br />1/8 cup olive oil<br />1/4 tsp. salt<br />1 1/2 cups cooked chickpeas (1/2 cup dried)<br />1 medium tomato, seeded and chopped<br />1/2 cucumber, peeled and diced<br />1/2 red bell pepper, seeded and diced<br />2 green onions, finely chopped<br />1/4 cup cilantro, chopped<br />1/8 cup mint, chopped<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Whisk together the lemon juice, oil, and salt. Add the chickpeas, vegetables, and herbs and stir well to combine.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Minty Chickpea-Vegetable Salad from the July/August 2009 issue of VegNews.<br /><br /><span style="font-weight: bold;">My changes:</span><br />*Green onions in place of scallions.<br />*Cilantro in place of flat-leaf parsley.<br /><br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com2tag:blogger.com,1999:blog-6440412258976545631.post-34821738291824336422009-07-31T07:17:00.000-07:002009-07-31T07:45:32.397-07:00Vegetable Skewers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRi2LAF2BTA_DnYhb3ePIY91M6-vSTGIlKKLbtLapbFuws2agi2LFIUE1gSrvWYnVDhZM9Pbk8IBHXmd-RtZM2kLlKnhBMPCyxlUlHTXMliHxYS2yUIWdalWn_10YRwxGouMMXqFl4iHs/s1600-h/DSC01388.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRi2LAF2BTA_DnYhb3ePIY91M6-vSTGIlKKLbtLapbFuws2agi2LFIUE1gSrvWYnVDhZM9Pbk8IBHXmd-RtZM2kLlKnhBMPCyxlUlHTXMliHxYS2yUIWdalWn_10YRwxGouMMXqFl4iHs/s320/DSC01388.JPG" alt="" id="BLOGGER_PHOTO_ID_5364635236450904018" border="0" /></a><br /><span style="font-family:verdana;">I have about 6 zillion things to blog from the last month so bear with me... :) Maybe I can figure out how to only publish a couple each day.<br /><br />I love food cooked on skewers! When I taught pre-kindergarten I used to make fruit kabobs with my class all the time. Yum! Amazing how sticking fruit on a stick can get kids to eat it! lol :)<br />Note to self: Remember to get some great rosemary stems so I can use those to make skewers.<br /><br />**Plan ahead. The vegetables will need to sit in the vinaigrette for at least one hour (or overnight) prior to grilling.**<br /><br />Serves 2-3<br /><br /><span style="font-weight: bold;">Ingredients:</span> <span style="font-weight: bold;">Rosemary-Dijon Vinaigrette</span><br />2 tbsp. white wine vinegar<br />2 tbsp. Dijon mustard<br />1 green onion, finely chopped<br />1 tbsp. lemon juice<br />1/2 tbsp. grated lemon zest<br />1/3 cup olive oil<br />1 tbsp. chopped fresh rosemary<br /><br /><span style="font-weight: bold;">Veggie Skewers</span><br />12 button or cremini mushrooms (stems removed)<br />1/2 red or green bell pepper (or a mix of both), seeded and cut into 1-inch pieces<br />1/2 red onion, cut into 1-inch pieces<br />1/2 yellow squash, cut into 6 rounds<br />1/2 zucchini, cut into 6 rounds<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Prepare the rosemary-vinaigrette. Whisk the vinegar, mustard, green onion, lemon juice, and zest in a small bowl. Slowly whisk in the olive oil and mix until the mixture emulsifies. Stir in the rosemary and then add black pepper and salt if desired.<br /><br />2. Toss the veggies in the vinaigrette. Cover and refrigerate 1 hour or overnight.<br /><br />3. Rub grill or veggie basket with vegetable oil. Preheat grill to medium-high heat. Thread the veggies onto 6 pre-soaked skewers. Grill the skewers 3-4 minutes per side until veggies are softened.<br /><br /><span style="font-weight: bold;">Reference:</span><br />Based on Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette from the July/August issue of Vegetarian Times.<br /><br /><span style="font-weight: bold;">My changes:</span><br />I omitted the red potatoes and sugar snap peas that were called for in the original recipe (last-minute decision to make this!) I'll have to try those next time.<br />I used white wine vinegar in place of the sherry vinegar.<br />I used a green onion in place of a small shallot in the vinaigrette.<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com0tag:blogger.com,1999:blog-6440412258976545631.post-59037535180878713132009-07-06T09:22:00.000-07:002009-07-06T09:28:48.633-07:00Gah... Duped Again!<span style="font-family: verdana;">So I'm adding agave nectar to my list of no-nos...<br />Just when I thought I'd found this great, after-taste-free, vegan-approved sweetener I find out it was probably all lies.<br />Here's a link to the article that was sent to me by a friend who shares my love of all things natural and un-processed.<br /><br /><a href="http://articles.mercola.com/sites/articles/archive/2009/07/02/Agave-A-Triumph-of-Marketing-over-Truth.aspx">Agave: A Triumph of Marketing over Truth<br /></a><br />They plug stevia at the end a bit so I feel a need to add that I read stevia has its own set of issues. It really should only be used in moderation (at least they do mention that in the article) and (of course) I'm all for avoiding those fake stevia things that seem to be popping up now.<br /><br />What a shame... At least there are still things like honey and maple syrup. I'll be sticking to those along with organic evaporate cane juice!<br /></span>Gillianhttp://www.blogger.com/profile/14770013518729103310noreply@blogger.com2