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Roasted Garlic

So if you have not roasted garlic, this is an easy, easy task. It just takes a second to set up and the result is lots of delicious flavor.
WHAT YOU NEED:
1 Head of garlic skin still on
1 Tbls oilve oil

WHAT YOU DO:
Cut the tip of the bulb off exposing a tiny hole
Stem side down place the bulb in foil on an oven safe dish
Drizzle with the Oilve Oil
Wrap with the foil and bake at 425 for 30 minutes
Let it cool and there you have perfectly roasted garlic to use for anything.
You can peel and store in a container or lave in the skin.
It gets sweet, you can spread it right on a piece of freshly baked bread, add it to vegetable dishes or put it on an Antipasto!!
Enjoy -T

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CUP PIES & PUSHING DAISIES


My favorite show was Pushing Daises, Sadly it was too creative for mainstream television and only lasted a few seasons. They are available on Netflix though 🙂 There was Ned the Pie Maker, a girl named Chuck and a girl named Olive along with a few others. Chuck came up with the idea to make “Cup Pies” a mini pie that was about one cup in size. SO when I received the Mini Pie maker from Williams Sonoma for Christmas this year I was so excited A, because it is easy and fun and B, I can make Cup Pies like Chuck!!
Super Easy Strawberry Cup Pies (use a mini muffin tin and pinch the tops closed with a fork if you don’t have a pie maker)
WHAT YOU NEED:
Store bought pie crust (you can make your own too but is one ingredient that store bought is actually just as good)
2 cups chopped strawberries
1/2 lemon juiced
2 tablespoons honey
1 tsp cornstarch or arrowroot (arrowroot is better but I do not have it)

WHAT YOU DO:
Chop the strawberries and squeeze the lemon juice over them.
Add the honey , corn starch and stir them until mixed well.
roll out the dough and cut circles for the pies. One Dough should be enough for 2 pies.
Using a 3 inch circle cookie cutter cut out 2 rounds and using a 2 inch cutter cut out 2 as well for tops.
If you are using a Breville Pie maker you just put the bottom piece in and press very gently down to set bottom.
Spoon in about 1 cup of the strawberries. They will fall a little as they cook but do not make it way over filled or they will leak.
Place top on and close pie maker for 5 to 8 minutes and then they are done!! Magic!!!
AND THAT IS MINT FROM BY HERB GARDEN GIFT!!

If you are using a mini muffin tin line the tin with parchment and press in the 3 inch piece, fill up fill strawberries and place top on, using a fork crimp the edges together so it stays closed.
Bake in a 400 degree oven for 12 min                            By the way, this Pie Maker is wonderful. You can make everything!! I did veggie pot pies, berry pies, mini Shepard’s pies. So fun and no mess~~

Cucumbers & Dill

Quick! You need a side dish!! This is fast and fresh.
I am a seasonal food person.During the spring and summer I tend to make lighter dishes, as I am sure most people do. This is on my plate probably 3 times a week starting now…. A while back I did a cucumber, tomato salad that was similar but this is so good and so underrated.
 WHAT YOU NEED:
4 Cucumbers (pickling cukes are the best but use what’s available)
1/2 cup fresh dill, chopped
1 tsp chives, chopped
3 Tbls white wine vinegar
1 tsp sugar (softens the tang of the vinegar)
1 tsp sea salt
1/2 tsp fresh cracked pepper

WHAT YOU DO:
Peel the cucumbers and cut into 1/4 inch slices (if you have baby cukes just scrub them and leave the skin)
Place them in a bow and add all the ingredients.
Gently toss and coat the cucumbers.
You can serve immediately.
These do not store too well they can get a little soggy so its best to serve them the same day.
There is no oil in this recipe.

ENJOY -T

I’D LIKE TO THANK THE ACADEMY……OF BLOGGERS


& MY HUSBAND FOR PUTTING ON 10 POUNDS TO SUPPORT MY WORK.
It really has been the best experience writing my Blog! I obviously like to cook and enjoy sharing food. But to be honored by Bloggers I love and respect is really something special. GLUTENVGIRL Honored me with the 7×7 Link Award. This is a really great Award because I get to revisit some of the blogs I love or have lost. I hope you enjoy it and thank you so much to GLUTENVGIRL!!
Go see her, she’s got a great Blog About glutenvygirl

For the 7 x 7 LINK AWARD, the rules are a bit different.
Be sure to link back to the Blogger that Nominated you.
You place 7 of your posts in the listed categories, and then nominate 7 peers.
Here are links to my posts that I think fit in the following 7 categories:

Most beautiful piece: DAZZLE THEM WITH FIRE I really was happy to have captured that flame!
Most helpful piece: Triple Threat Vinaigrette This one is a 3 in one and I have been asked for dressings more then anything else.
Most popular piece: If you like meat & potatoes then…… This one was by far the most loved of all the posts I have ever done and it is so simple.
Most controversial piece: WHAT ARE YOU DOING!? Controversial, I suppose…not many people Hammer a Screwdriver into a squash.
Most surprisingly successful piece:Gooey, Melty Deliciousness & Chicken Le Creuset the Artichokes were easy & I have never eaten anything so Sinful. The Chicken was a long process but worth it’s weight in GOLD. “The best dish you ever made” -Herb Williams
Most underrated piece:A pasta you won’t forget it looks boring but is one of the best pasta dishes I have had, Try it, it’s awesome!!
Most pride worthy piece: Shhhhh…..The secret’s in the sauce This was so good, I would serve it to anyone, This can make any person happy Vegetarian or not.

The 7 blogging peers that I nominate for this award are :
If you have already gotten this award I think you deserve it again!! Thess are Blogs I love and I think are awe inspiring….
First (and in no particular order)
Kolpona Cuisine This is the Blog I have been OBSESSED with the past month. The flavors of authentic Indian food with traditional flavors! I can’t keep up with all the recipes I want to duplicate.
Crash Test Vegetarian I like this one a lot! Going Vegan “Cold Turkey” is no easy task!
Paintbox Kitchen Great Ideas and easy preparation. Jasmine is the BEST and very supportive.
creative noshing……..Yum
mythineats– Eat & be thin? *#@%$ Is that possible?
Assia’s Kaleidoscope Food and Photography I covet!
sweatlikemambo Last but not least….Good stuff & Sorry about the watch they stole from your yard sale…What a JERK.

The Gift of Herbs!

Today I had lunch, the most wonderful lunch with Lauren!! (UnCorked) She claim’s to not be able to make vegetarian food but the blue cheese & apple salad along with the fresh mozzarella, tomato, fresh basil & balsamic sandwich say’s otherwise. As I was admiring the salad on the counter she said “I made this for your birthday” I thought WOW how sweet she went out of her way to make a nice lunch with no meat and then she said “not the salad, the plants!”

I had seen it on her counter but thought it was just another beautiful pice in “The House Pottery Barn Built” Uh yea, everything in her house looks straight out of Pottery Barn’s Catalog…..Beautiful. But lucky for me it was the most thoughtful gift I had received for my birthday this year! Dramatic, I know but I Myself am a little dramatic and thoughtful gifts mean the world to me. This is not only thoughtful but 100% useful, beautiful & totally ME!. I had to share because if you have a friend that is a Foodie this is a perfect gift or if you are a Foodie you need to make one for your self. I usually have herbs cut and in a little jar on the counter….look at the difference Hahaha. I’ve had a great birthday month, Thank you 🙂

Fennel, Blue Cheese & Apple Salad

Warm vinaigrette is a nice contrast to the crisp apples and tangy, creamy Gorgonzola. Add the Fennel & you’ve got a taste bud extravaganza!

WHAT YOU NEED:
1 package Baby Spring Mix Lettuce (about 4 or 5 loose cups)
1 fennel bulb
2 Green Apples
3 oz good quality Gorgonzola cheese
1 Lemon
1/2 Cup Lemon Vinaigrette (home made of course)
Salt & pepper

WHAT YOU DO:
-Core the fennel bulb and slice thin. I like to use my mandolin to get even slices. Set aside
-Core the apple and slice thinly as well. As soon as you are done slicing squeeze the lemon over them and gently toss to keep them from turning brown.
-Crumble the Gorgonzola
-Warm the vinaigrette in a sauce pan on the stove (Just warm not HOT)
TO PLATE:
*Place the baby greens on plate (a nice mound about 1 & 1/2 cups)
*Put a 1/2 cup or so of the fennel on top of the greens.
*Sprinkle a few tablespoons of the gorgonzola around.
*Top with the Apples, fan them out so they look pretty and dab with a bit of the cheese for presentation.
*Be sure to plate separately so you can arrange the apples and get the right amount of everything on the plate/bowl.
*When it is time to serve, pour 1 to 2 Tablespoons of the warm vinaigrette over the salad. Just enough to give it a little taste not too much, let the real flavors do all the work. The warm dressing will start to melt the cheese and wilt the greens very slightly. Do not dress ahead of time, you will have a wilted mess.
*Sprinkle with a little salt & fresh ground pepper

LEMON VINAIGRETTE:
3 Tablespoons fresh squeezed lemon juice (1 lemon’s worth)
1 Teaspoon White Wine Vinegar
1/4 Cup olive Oil
1 Tablespoon honey
whisk together
Enjoy -T

FRIED RICE, IS SO NICE….

Especially when you have leftover rice and you don’t want tot waste it. This can be done with any type of rice and what ever you have for veggies in the fridge. Try this with peppers & onions too. Leftovers re-born!

WHAT YOU NEED:
2 cups of cooked rice
1 Cup Peas (fresh or frozen)
1 Cup Carrots, chopped small, even with the peas
1/4 Cup chopped Scallions (1/2 in sauce 1/2 for garnish)
2 Tbls Olive oil (or any oil to cook in)
FOR THE SAUCE:
1/4 Cup Soy Sauce
1/8 Cup scallions
1 Tbls Honey
1 tsp Sesame Oil (for flavor, not to cook in)
2 Tbls red wine vinegar
2 Tbls Sesame Seeds

WHAT YOU DO:
In a bowl mix together Soy Sauce, Honey, Sesame oil, Vinegar & 1/2 of the sesame seeds.
In a large saute pan or Wok if you have one…I do not (I don’t want one Mom, I don’t have room for it) heat the oil on Med/high heat.
Add the carrots and saute for 3 minutes or so to get the carrots a little tender.
Add in rice and scallions, let it cook about 5 minutes. (you want to fry it so don’t stir it. Let it cook for the few minutes then using a spatula flip it like you are making a pancake. It will not stay together but just to give you a visual) Cook for about 5 more minutes.
Add the peas
Pour the sauce in a tablespoon at a time. You don’t necessarily need all the sauce it depends on how you like it. It will absorb into the rice so after you add about 1/2, taste it then add more if you want.
Once it is done serve immediately and garnish with scallions and sesame seeds.
Enjoy – T

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