tag:blogger.com,1999:blog-23374235184150297832024-03-11T22:51:32.579-06:00High Altitude CookingMy favorite kitchen concoctions adjusted for high altitude cooking over 7,000 feet.Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-2337423518415029783.post-84123587285603541392023-12-09T11:46:00.004-07:002023-12-09T11:52:08.220-07:00Cooking for Bluebirds<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKTGz6EXjieAQkIX4Iu1ACSrcjF6e1Jwg_r3LEtwm3QRVQjso8Qr6kauqVizsbF0qfWG80iDKjL5hVsVL7HDc0h2pID4dp7bqiCQZGgSLiGJZ5WRbzdqDc0IN1pa_8hpKqR7cC9KvnCRMJ6vA3en5dDG3KqTn_wnv6hTM2q55HrERFViH0TBXzU2hXno/s600/b3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="335" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKTGz6EXjieAQkIX4Iu1ACSrcjF6e1Jwg_r3LEtwm3QRVQjso8Qr6kauqVizsbF0qfWG80iDKjL5hVsVL7HDc0h2pID4dp7bqiCQZGgSLiGJZ5WRbzdqDc0IN1pa_8hpKqR7cC9KvnCRMJ6vA3en5dDG3KqTn_wnv6hTM2q55HrERFViH0TBXzU2hXno/s16000/b3.jpg" /></a></div><br /><span style="text-align: left;"><br /></span></div><div><span>Trust me, you'll be making more than bluebirds happy with this tasty recipe. </span>Feed as suet. </div><div><br /></div><div>Be sure to set out the goodies in a place were you can snap some pretty pictures. :)<div><br /></div>INGREDIENTS:<br />
<br />
* 4 cups yellow corn meal<br />
* 1 cup all-purpose flour<br />
* 1 cup lard or melted suet<br />
* 1 teaspoon corn oil<br />
* Plus sunflower hearts, peanut hearts, chopped, soaked raisins.<br />
<br />
<br />
DIRECTIONS:<br />
<br />
Melt
lard and stir in other ingredients. Spike with sunflower hearts, peanut
hearts, or chopped soaked raisins, as desired. Let set, cut into
chunks, feed as suet.</div>Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com0tag:blogger.com,1999:blog-2337423518415029783.post-21924192308873798682015-02-04T12:46:00.001-07:002015-02-04T12:46:45.695-07:00The Lazy Girl's Artisan Bread<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaDO11gAou0vaCajWSlxR3l0oI8CnJNUkxxTMLUh2s2PDZR9I_yMFGGTz4k3FcS_c4Y7NuG817nWILLxvzpIyKwKnco1HvmLxhSEZ4w8w20T5ACjfnOhSaKfuz55s_AmwuMeipThkYZtg/s1600/bread1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaDO11gAou0vaCajWSlxR3l0oI8CnJNUkxxTMLUh2s2PDZR9I_yMFGGTz4k3FcS_c4Y7NuG817nWILLxvzpIyKwKnco1HvmLxhSEZ4w8w20T5ACjfnOhSaKfuz55s_AmwuMeipThkYZtg/s1600/bread1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepare to be dazzled.</td></tr>
</tbody></table>
While the East Coast digs out from yet another epic snowstorm, here I sit in my {grumble grumble} Western ski resort with the windows wide open, peering out on a muddy brown landscape. Ran errands without a jacket earlier this morning. <i>It's all adding up to be a very non-wintery winter. </i><br />
<br />
Kind of disappointing because I love winter. And, the whole idea of hunkering down, indoors, with a good book, a great movie or marvelous aromas wafting from the kitchen. <i>Just something about a cold, snowy day that inspires a yummy homemade bread.</i><br />
<br />
Been baking this bread for a few months, now - to rave reviews from family and friends - and thought you might like to try it, too.<i> <b>It's a no-fuss process that requires about 3 minutes of your attention.</b></i><br />
<br />
<div style="text-align: center;">
<u><b>The Lazy Girl's Artisan Bread</b></u></div>
<div style="text-align: center;">
<br /></div>
<b>In a large bowl, mix: </b><br />
<ul>
<li>3 cups of bread flour (3 cups of flour = a 1 pound loaf of bread.)</li>
<li>1 teaspoon yeast</li>
<li>1 + 1/2 teaspoons salt</li>
<li>1 + 1/2 cups warm water</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioIbmQkvydVV7azGC8lZiC7T10sCIeizOdtpzgGZtjIJKQvqJZoxURP7v8bUVHpIWB9ZnuSs_T0re-ASFl6Gq8LJ4uedR7yXuk4gB1NrUtJ5iUGofkUmyfTKFBRSvQSdkQPiX_n3p_2jI/s1600/bread3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioIbmQkvydVV7azGC8lZiC7T10sCIeizOdtpzgGZtjIJKQvqJZoxURP7v8bUVHpIWB9ZnuSs_T0re-ASFl6Gq8LJ4uedR7yXuk4gB1NrUtJ5iUGofkUmyfTKFBRSvQSdkQPiX_n3p_2jI/s1600/bread3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">* Resist the temptation to add more water; the dough will look a little dry. </td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
Cover the bowl with plastic wrap, or a lid, of some sort. The cover will trap moisture, inspiring the mixture to work it's magic.<br />
<br />
Leave your bowl on the kitchen counter for several hours.<br />
* I combine the ingredients in the morning and bake it for dinner.<br />
<br />
If you've been on this blog before, you're probably aware that I never have any of the necessary utensils.<br />
* Saran Wrap works much better than my ill-fitting lid.<br />
* AND, this recipe is ideal for a Le Creuset Dutch Oven ~ should you be so fortunate as to own one. I use my Lodge Dutch Oven.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPUDsddBUilM6rG45wi7MLS3fgg2sCVRNYvWbIk8d0uqOeAu473ktIrzH95w9TcsN31uwuSDiIshio4XzSPplbaVzRw14EjRUCpH3uIv_NnJ3RzEIHvu7z0L130Is4U5haLjDgB5sUtE/s1600/bread2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPUDsddBUilM6rG45wi7MLS3fgg2sCVRNYvWbIk8d0uqOeAu473ktIrzH95w9TcsN31uwuSDiIshio4XzSPplbaVzRw14EjRUCpH3uIv_NnJ3RzEIHvu7z0L130Is4U5haLjDgB5sUtE/s1600/bread2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't be as lazy as me. Go buy some Saran Wrap. :)</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
<b>Bake that Lovely Loaf:</b></div>
<ul>
<li>Preheat the oven to a whopping 450 degrees. <b> </b></li>
<li><b>Put your empty dutch oven pan in the oven while it preheats.</b> <i>Yup. It's gonna be really hot. </i></li>
</ul>
Put a cup of bread flour on your bread board. Pour your precious dough out onto the bread board and work a wee bit more flour into it. Don't spend more than a minute on this process. <b>And, don't worry that your bread isn't rising.</b><br />
<br />
* I use a cooking spray on my Lodge Dutch Oven - you may not need to for the Le Creuset.<br />
<br />
Once the oven is preheated, place your dough in the very hot dutch oven <u><b>and, put the lid on it.</b></u><br />
<ul>
<li>Bake for 30 minutes. Take the lid off and bake for 15-30 minutes more. Until it's a scrumptious golden brown.</li>
<li>Once the lid is off, I spray the loaf with an olive oil cooking spray to make it super crusty. You could opt for an egg white/water wash, if you prefer.</li>
</ul>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjqJRfIjIKBD3fLKcbo62TRZEBQ5bSgIchBOjoK0WC88ai_zXWjyirYQYwIJwPsJvY_OdbkGCVtODS9QVkx0cNctkkgIiNjKQ5hyphenhyphenFkGc0eI5ZBgz5rRDvNny0PBAWmFOUOTIjn7-EVYo/s1600/violets.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjqJRfIjIKBD3fLKcbo62TRZEBQ5bSgIchBOjoK0WC88ai_zXWjyirYQYwIJwPsJvY_OdbkGCVtODS9QVkx0cNctkkgIiNjKQ5hyphenhyphenFkGc0eI5ZBgz5rRDvNny0PBAWmFOUOTIjn7-EVYo/s1600/violets.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Re-blooming African Violets</td></tr>
</tbody></table>
<b><i>And, VOILA!</i></b><br />
A most amazing artisan bread that rivals anything you could purchase at a bakery. It requires very little work -- <i>other than the fact that you'll have to bake one every other day.</i> It's so yummy it disappears quite quickly. :)<br />
<br />
PS: This has been adapted from the no-knead bread recipes that have been flitting about the internet.<br />
<br />
PPS: Pray for snow.<br />
<br />
<br />
<br />
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<script>!function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0];if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src="//platform.twitter.com/widgets.js";fjs.parentNode.insertBefore(js,fjs);}}(document,"script","twitter-wjs");</script>Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com0tag:blogger.com,1999:blog-2337423518415029783.post-84530576043593693062013-08-19T15:10:00.000-06:002013-08-21T19:42:50.863-06:00Sweet Tater Dog Treats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgYFkUnooX2rWL36gzw6SJGfraWWm0xaKN0lwFvTIY7gW0I9M_1A2hZbEc-Z4x-m-bkNl-lgpCRuGI3cbuDWg4EN63nbks5AbM1ygkatiMWrcqzdFOM58GFEAJUCYefi2q3t39tG2I7E/s1600/dogtreats.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgYFkUnooX2rWL36gzw6SJGfraWWm0xaKN0lwFvTIY7gW0I9M_1A2hZbEc-Z4x-m-bkNl-lgpCRuGI3cbuDWg4EN63nbks5AbM1ygkatiMWrcqzdFOM58GFEAJUCYefi2q3t39tG2I7E/s1600/dogtreats.png" /></a></div>
What is it with Mother Nature that she hands us 5 gorgeous, sunny days in a row ~ all the while I'm working. Then we get high winds and rain to ruin weekend plans??<br />
<br />
With the winds nearly blowing the doors off the hinges, I shifted gears, deciding to bake up a special treat for the great love of my life: Bad Dog. Have you ever given your puppy sweet potatoes? Mine goes absolutely ga-ga over them! And, that is the basis of this very simple recipe.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgQv-Juf1F71DyAFYebBlDWeYkMQcCY7e6r8lODai-9BbGGAnrrDxUbrzCbYqvbgUkS-_MnY9IknFhakO0rdX0FxOdAmgt7kbjRcU1xTzaLkpPismeF_OImbdahhxZDaA967l9pK01ms/s1600/bails.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgQv-Juf1F71DyAFYebBlDWeYkMQcCY7e6r8lODai-9BbGGAnrrDxUbrzCbYqvbgUkS-_MnY9IknFhakO0rdX0FxOdAmgt7kbjRcU1xTzaLkpPismeF_OImbdahhxZDaA967l9pK01ms/s1600/bails.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kickin back... watchin' Animal Planet. (And waiting for the cookies to be done!)</td></tr>
</tbody></table>
<u><b>Sweet Tater Dog Treats for Puppy</b></u><br />
Bake 2 large sweet potatoes, or yams, remove the peelings and cool. (You can save time by nuking them, but they don't taste as good.)<br />
<ol>
<li>Grab a great, big bowl.</li>
<li>Toss in the baked sweet taters.</li>
<li>Add 4 eggs.</li>
<li>1/2 cup applesauce.</li>
<li>2 1/2 cups of flour. (You may need a little less if you are baking at lower altitudes.)</li>
</ol>
<br />
Shmoosh this mess altogether. Roll the dough quite thin ~ about 1/4 inch. Grab your favorite cookie cutter and have at it! Bake @ 350 (F) until the edges of the cookies begin to turn brown. About 45 minutes. :)<br />
<br />
<h3>
<i>Enjoy! </i></h3>
<br />
<br />
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<br />Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com0tag:blogger.com,1999:blog-2337423518415029783.post-40178907220633818782013-03-27T15:36:00.000-06:002013-03-31T11:38:49.193-06:00The Avocado App<span style="font-size: x-small;"><i>* The Avocado App: Were you thinking this was a gadget for your iPhone? Nah. I was just trying to get you to read my post. :)</i></span><br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdNEpppst4V1htpj7LZOeyUc4ZCngZCl1Yoe79fOlVKXnIPt4qSmsOHArjEQ8ZjHSGc-lOhDs_Q2BpN5g0K0kbOXdNZN-FqIPsV-muycH5QnxBo8zRHkrcyo5CV7hHUTZp1o04AtsdyUyk/s1600/easterparade.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdNEpppst4V1htpj7LZOeyUc4ZCngZCl1Yoe79fOlVKXnIPt4qSmsOHArjEQ8ZjHSGc-lOhDs_Q2BpN5g0K0kbOXdNZN-FqIPsV-muycH5QnxBo8zRHkrcyo5CV7hHUTZp1o04AtsdyUyk/s1600/easterparade.jpg" /></a></div>
<div style="text-align: center;">
<i>What are YOU wearing to the Easter Parade?</i></div>
<br />
Last year, the biggest hit at my Easter Dinner was the ultra-easy appetizer vs. the ham and side dishes that I slaved over for hours and hours and hours. (Isn't that always the case?) <b><i>Green Eggs and Ham recipes abound but this one is absolutely to die for.</i></b><br />
<br />
<u><b>Tips to Make it Totally Tasty:</b></u><br />
Pah-leeeze! No creepy, toxic green food colorings, por favor. And, let's skip the frozen spinach while we're at it. Too yucky. Plus, it's lost all of it's nutritional content. (Which is a Godsend, if you ask me. I hate that stuff.)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJaRHddwMlaDJ0-yVdXgRdiVoSybRNitCi0MEYC-L-JLMg-ghkrLzjgI9hTnLyNUYe3ETpyWdooYW2HQjd7zQ8E41qJ6oSp9ih0Ku8TH1BP-xt4RgQaZzaGWsZicfsWoh8PDYg3MW8DJNn/s1600/deviledeggs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJaRHddwMlaDJ0-yVdXgRdiVoSybRNitCi0MEYC-L-JLMg-ghkrLzjgI9hTnLyNUYe3ETpyWdooYW2HQjd7zQ8E41qJ6oSp9ih0Ku8TH1BP-xt4RgQaZzaGWsZicfsWoh8PDYg3MW8DJNn/s400/deviledeggs.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thoroughly mix in the Avocado and your Deviled Eggs will look greener.</td></tr>
</tbody></table>
<b>√ This deviled egg recipe calls for fresh avocado.</b><br />
√ And the lighter [than bacon] flavor of crumbled, crispy-cooked prosciutto.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XlRA4cp0mb8A9ormYtD0UcXmUqNOJJ5VKAjrmXZT5hbHCPIeYfNsXtvydIICRTjVN_avMp6VzoTJaK0IL_5hH0JxeOXAiPWTLN6GBXRrXvY5Uf3QmTVZ_c6wztwHfjssM0qbBtbtghj5/s1600/web-Deviled-Egg-Yellow.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XlRA4cp0mb8A9ormYtD0UcXmUqNOJJ5VKAjrmXZT5hbHCPIeYfNsXtvydIICRTjVN_avMp6VzoTJaK0IL_5hH0JxeOXAiPWTLN6GBXRrXvY5Uf3QmTVZ_c6wztwHfjssM0qbBtbtghj5/s200/web-Deviled-Egg-Yellow.gif" width="200" /></a></div>
<u><b>Green Eggs & Ham Recipe:</b></u><br />
<ol>
<li>Boil a dozen eggs. Yes, it seems like a lot but you haven't tried this recipe ~ yet.</li>
<li>Crisp-cook about a half dozen slices of prosciutto and crumble. Use it as the garnish. Chopped tops of chives, or green onions are a great second garnish.</li>
<li>Slice the eggs in half, smoosh up the yolks, stir in a full, fresh avocado and light mayonnaise. (I like to add a little lemon pepper and some brown mustard to spice things up a bit.)</li>
<li>Then borrow the coolest deviled egg platter you can find...</li>
</ol>
And, voila! Your guests will be so delighted they'll be back at your dinner table every single Easter from here on out. { Uh. Oh. }<br />
<br />
* Leave it to our beloved Doctor Seuss to inspire kids to eat Deviled Eggs. This recipe adapted from a bunch of different recipes found on the web. Those geese were posted on my timeline on Facebook and I thought they were so delightful I had to share. Happy Easter!<br />
<br />
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</script>Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com0tag:blogger.com,1999:blog-2337423518415029783.post-15379816920120045342013-02-14T10:56:00.000-07:002013-02-14T14:58:57.555-07:00Lobster Bisque<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1TPKBHl1hIv3GZhwOgzwSQMQH6H0tFngPYcF1-EyiBWEHn6h9SNqf_uFpDGNIamWPvweUpcNFYEJQth-sLHcnEbDABaybHBbFoHdMYJMZu9ZyASMWm-uRh5I0M4EfZPcvWYkwCPmrwo/s1600-h/lobster.bisque.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5389928728177335618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1TPKBHl1hIv3GZhwOgzwSQMQH6H0tFngPYcF1-EyiBWEHn6h9SNqf_uFpDGNIamWPvweUpcNFYEJQth-sLHcnEbDABaybHBbFoHdMYJMZu9ZyASMWm-uRh5I0M4EfZPcvWYkwCPmrwo/s400/lobster.bisque.jpg" style="cursor: pointer; display: block; height: 260px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-style: italic;">Make it pretty: Dollops of sour cream, </span></div>
<div style="text-align: center;">
<span style="font-style: italic;">snips of green onion tops </span></div>
<div style="text-align: center;">
<span style="font-style: italic;">+ a drizzle of cocktail sauce.</span></div>
<br />
This is the easiest dinner to cook for a special night! Soup, wine and crusty artisan bread for dipping.<br />
<br />
<span style="color: red; font-style: italic;">Speaking of dipping... finish the meal with a gigantic bowl of strawberries and packaged chocolate fondue.</span><br />
<br />
<span style="font-weight: bold;">Lobster Bisque Recipe</span><br />
<ol>
<li><span style="font-weight: bold;">Steam</span>: As much lobster as you can afford. I used about 1 pound. Shred it into bite size bits.</li>
<li><span style="font-weight: bold;">Simmer:</span> 1 cup chicken broth and 1/4 cup finely diced yellow onion.</li>
</ol>
<span style="font-weight: bold;">In a separate pan:</span><br />
<ol>
<li>Melt 2 tbsp. butter. Stir in 2 tbsp flour.</li>
<li>Add 2 cups milk, bring to boil (I use 1 cup half and half + 1 cup 2% milk ~ which is why it tastes so yummy. You could go completely nuts and use heavy cream!)</li>
</ol>
<span style="font-weight: bold;">Stir In:</span> Chicken broth, onions, plus:<br />
<ul>
<li>1/2 tsp. Worcestershire sauce</li>
<li>4 tbsp. Cocktail Sauce</li>
<li>Sea salt and pepper, to taste</li>
</ul>
* This decadent mess can simmer or crockpot for however long you want.<br />
<b>** I add the lobster about 20 minutes before serving so it has a fresher flavor.</b>Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com3tag:blogger.com,1999:blog-2337423518415029783.post-8541591169178773032012-12-30T14:46:00.000-07:002013-01-04T17:15:36.250-07:00Cauliflower Tater Tots<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoj_B2VTkvBavyolrGh-HaRReZvhQTp-rtQHU2sSwwtAf-ZyXL-YMT0g9s7CZvsIRRW9wifXTQTQy7T9YgEjWUyE2m2HZqnh6Z5yxfCWdFqPQSQgVpiktXptnSPcSWCwgxL2duUeeoER8/s1600/tatertots.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoj_B2VTkvBavyolrGh-HaRReZvhQTp-rtQHU2sSwwtAf-ZyXL-YMT0g9s7CZvsIRRW9wifXTQTQy7T9YgEjWUyE2m2HZqnh6Z5yxfCWdFqPQSQgVpiktXptnSPcSWCwgxL2duUeeoER8/s1600/tatertots.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oven Roasted Cauliflower Tater Tots</td></tr>
</tbody></table>
I made a commitment in 2012, to drop a pound a month. I didn't succeed, though I got pretty close! I lost 10 pounds and it has made a world of difference in my energy level.<br />
<br />
Diets don't work, at least not for me, but sadly admitting what it is that makes me fat? Well, that seemed to do the trick this year. Because it's not the cakes and cookies that's a problem for me. It's the bread. And, potatoes. I'm slowly evolving into a potato. I get rounder and plumper every year. :(<br />
<br />
So that's what inspired me to get creative with veggies. This recipe, which was adapted from a Weight Watchers recipe, is about half the calories of regular tater tots and it tastes better than the potato version! At least, I think so. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5IW0zvK2BLjMRzBGCJIGghMTcS42JtvZj7wnrqEsnnjl7Wwoc31NckZ-B35ei5JCoP2RrK8HhKR9mD98LQJNe3jOslnhTSxPF0DR9PTnBWmJesurUobsUmiEUO0fvF9X9ekg7lOO8kg/s1600/dvoomph.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5IW0zvK2BLjMRzBGCJIGghMTcS42JtvZj7wnrqEsnnjl7Wwoc31NckZ-B35ei5JCoP2RrK8HhKR9mD98LQJNe3jOslnhTSxPF0DR9PTnBWmJesurUobsUmiEUO0fvF9X9ekg7lOO8kg/s200/dvoomph.jpg" width="121" /></a></div>
<u><b>Cauliflower Tater Tots</b></u><br />
1 large head cauliflower<br />
1 large egg<br />
1/2 cup grated Parmesan cheese<br />
1 tablespoon <a href="http://signatures.deervalley.com/resources/images/products/oomph_lrg.jpg">Deer Valley Oomph</a>*<br />
<br />
Begin by turning that head of cauliflower into 'rice.' Pop this raw veggie into a food processor and chop it up very fine, into teeny tiny rice-like pieces. If you live in the desert southwest (like I do) the air will dry out the cauliflower bits rather quickly. In more humid climates, spread the little cauliflower bits onto a paper towel to absorb some of the moisture.<br />
<br />
And, then... Put the Cauliflower rice into a bowl, whisk an egg, pour that onto the cauliflower, stir in the Parmesan cheese. Using your hands, shmoosh these goodies into tater tot shapes. Spread onto a cookie sheet and bake @400 degrees (F.)<br />
<br />
<i>* TIP: Do <u>not</u> use low fat, low sodium cheese. That's just bad, bad stuff. Fat and sodium contribute mightily to the flavor and texture of cheese. If you want to go that route, skip the cheese altogether. (I worked for Healthy Choice for many years and I know a thing or two about what goes into that crap.)</i><br />
<i><br /></i>
<i>** Deer Valley Oomph is a southwestern seasoning that gives veggies a great flavor kick. I live in Park City, just down the road from Deer Valley Ski Resort, so this is an easy seasoning for me to find.
If you're looking to create your own, try something like this:</i><br />
<br />
<b>Southwestern Seasoning Ingredients: </b><br />
<ul>
<li>1/4 cup EACH: chili powder
and onion powder </li>
<li>2 tablespoons EACH: ground cumin, ground coriander, dried oregano, dried basil, & garlic powder.
</li>
</ul>
Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com8tag:blogger.com,1999:blog-2337423518415029783.post-16224416878445090512012-12-15T01:00:00.000-07:002012-12-15T22:31:15.282-07:00Simple Sugar Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpeW6lIvfYtVoIcW_K8sXm171S18o1Qcjtk8ycj_gdYpaH6rnHm5PxMxRfGbvqDX3f9ulc1z23HZphifzwcNCHHuqn1jFI-UIQlAk_VV6BB-j-4GDT7-Lbc8-0R8wiMOv_qlTA_G3K2rs/s1600-h/christmas_cookie_1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5389932336516190242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpeW6lIvfYtVoIcW_K8sXm171S18o1Qcjtk8ycj_gdYpaH6rnHm5PxMxRfGbvqDX3f9ulc1z23HZphifzwcNCHHuqn1jFI-UIQlAk_VV6BB-j-4GDT7-Lbc8-0R8wiMOv_qlTA_G3K2rs/s400/christmas_cookie_1.jpg" style="cursor: pointer; display: block; height: 232px; margin: 0px auto 10px; text-align: center; width: 360px;" /></a>Back when I had a real job... whenever I wasn't doing <span style="font-style: italic;">a good enough job...</span> my boss would crab at my lack of creativity and accuse me of taking a cookie cutter approach.<br />
<br />
That was a confusing way to insult me because I've tried to make perfectly consistent cut out cookies since <a href="http://highaltitudegardening.blogspot.com/2007/03/lucky-charm.html">L</a> was a baby <span style="font-style: italic;">and it's a whole lot harder than it looks.</span><span style="font-style: italic;"></span><br />
<span style="font-style: italic;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XFKZqn5eHB47n-OT_y0Cyp_BmUI_H8Om3yuWRr4HxZ4Fg1z7m4RC2UbK6y1ITau_qbM9sGXcrEXuqInYt70S0udFMyFh8qp1aPcnC0LAT8Kagv9kU7NP3lIfoBEdkSWhFG1LfMzUIok/s1600-h/cookie_cutter_3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5149488242050657922" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XFKZqn5eHB47n-OT_y0Cyp_BmUI_H8Om3yuWRr4HxZ4Fg1z7m4RC2UbK6y1ITau_qbM9sGXcrEXuqInYt70S0udFMyFh8qp1aPcnC0LAT8Kagv9kU7NP3lIfoBEdkSWhFG1LfMzUIok/s400/cookie_cutter_3.jpg" style="cursor: pointer; float: right; margin: 0pt 0pt 10px 10px;" /></a>This is my theory as to why most of us leave the creative cookie cutting to Pillsbury:<br />
<br />
<span style="font-style: italic;">After we turn 40, we figure out that women's magazines are filled with re-touched photos of flawed people. Once we realize that Angelina Jolie could very well be fat and ugly in real life, we feel a whole lot better about ourselves.</span><br />
<br />
<span style="font-style: italic; font-weight: bold;">For some odd reason, we haven't quite accepted the fact that food photography gets the same specialty treatment.</span><br />
<br />
I can assure you it does. I once spent 16 hours at a photo shoot because an incredibly annoying art director needed the peas in the pasta salad to be placed in exactly the right spots.<br />
<br />
<b>Today, I'd like to encourage everyone to shrug off those ill-conceived notions of perfection. Haul out the cookie cutters, roll up their sleeves and think... Picasso, Dali, and Pollock ~ definitely <a href="http://en.wikipedia.org/wiki/Jackson_Pollock#In_pop_culture_and_media">Jackson Pollock</a>!</b><br />
<br />
<u>Because there are a whole lot of creative masters out there who happily failed Art Class 101.</u><br />
<span style="font-weight: bold;"><br /></span><span style="font-weight: bold;">Simple Sugar Cookies Recipe</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuyRoedIgnWj5ncWz5CALhQB2xPef4-xMjlhINtDRYRIZuWoq_6QRyDBZsQxmSIWSPKIlMWHkEUOe8HkwEFOG7jHus4N0PNK9I_132UjJCW9_QtlMoJJuJQHVkyxOjXs9JH8AW8Gub0BY/s1600-h/cookie_cutter_2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5149488392374513298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuyRoedIgnWj5ncWz5CALhQB2xPef4-xMjlhINtDRYRIZuWoq_6QRyDBZsQxmSIWSPKIlMWHkEUOe8HkwEFOG7jHus4N0PNK9I_132UjJCW9_QtlMoJJuJQHVkyxOjXs9JH8AW8Gub0BY/s400/cookie_cutter_2.jpg" style="cursor: pointer; float: right; margin: 0pt 0pt 10px 10px;" /></a><span style="font-size: 100%; font-style: italic;">No matter how they look, they all taste delightful. This recipe makes 3 dozen average size cookies or 1 gigantic cookie sculpture (in case you'd like to pay tribute to <a href="http://www.greatbuildings.com/buildings/Sagrada_Familia.html">Gaudi</a>!)</span><br />
<ul>
<li>1 cup butter</li>
<li>1 cup sugar</li>
<li>1 large egg</li>
<li>1.5 teaspoons vanilla</li>
<li>3 cups flour</li>
<li>1.25 teaspoons baking powder</li>
</ul>
<span style="font-style: italic; font-weight: bold;">How to:</span><br />
<ol>
<li>Beat together butter and sugar until light and fluffy. Stir in egg and vanilla.</li>
<li>Add flour and baking powder in intervals. (Dough will seem too dry but it will improve when chilled.)</li>
<li>Divide dough into four equal parts and refrigerate about an hour.</li>
<li>Roll out dough between 2 sheets of waxed paper, 1/4 inch thick for crisp cookies or 1/3 inch thick for soft cookies. </li>
<li>Cut out shapes with cookie cutters and and bake for 7-8 minutes @ 375 F.</li>
</ol>
TIP: Be sure to eat lots of cookie dough. This dramatically reduces the amount of time you waste baking the cookies.<span style="font-size: 85%;"><br /></span><span style="font-size: 85%;"></span>Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com108tag:blogger.com,1999:blog-2337423518415029783.post-83039402073911854012012-12-09T10:14:00.000-07:002012-12-09T10:14:04.523-07:00Holiday Tea Breads<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9ccljvrBPFeygFYIDvvcLQUw_VtSVFxi6BN2appovLe_r-d_voilKXaKKog1ByCyjd02CNn51PlLFq_PaMOL_unNXoD9K49Llo6D6FukcFlqu-X3IsfpNGZoVpcefQIFFmuJrs_RQfg/s1600/lavenderteabread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9ccljvrBPFeygFYIDvvcLQUw_VtSVFxi6BN2appovLe_r-d_voilKXaKKog1ByCyjd02CNn51PlLFq_PaMOL_unNXoD9K49Llo6D6FukcFlqu-X3IsfpNGZoVpcefQIFFmuJrs_RQfg/s1600/lavenderteabread.jpg" /></a></div>
Daughter, L, is driving up here, this afternoon. (We say 'up' because she lives at the bottom of the mountain, and I live on top.) We've got a full, fun day of holiday baking ahead of us ~ dozens and dozens of Christmas cookies plus a special treat for the gals in my horse club.<br />
<br />
I'm an Irish lass. Growing up, tea was big part of our afternoons. Relaxing with a nibble, not the high tea extravaganza those Brits are famous for. :)<br />
<br />
Around the holidays, people drop by unexpectedly and it's nice to have a little treat when they come to call...<br />
<br />
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<b>Tea Breads</b><br />
* each one of these recipes makes 1 loaf.<br />
<br />
<u><i><b>Mix together....</b></i></u><br />
<ul>
<li>1 3/4 cups flour</li>
<li>2/3 cup sugar </li>
<li>2 teaspoons baking powder</li>
<li>1/4 teaspoons baking soda</li>
<li>1/2 teaspoons salt</li>
</ul>
<b><u><i>Stir in... </i></u></b><br />
This is where you can get creative.<i> </i>Start with the basic recipe and then add a few extra goodies to make these breads absolutely delightful.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5nfWevIE_nHN4AWH0vdnEYBSuUfDda8NIjiWi3vzLupalHGiXzF9h6PMb2UQcfYeNJlKt9_m_JJ4q5sjU_ddSohindBjnai0yQJQVK5-Tr6B9cCLzQB8xKUht_F5isq8t5VsZ-Q4Ec8E/s1600/chocolateteabread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5nfWevIE_nHN4AWH0vdnEYBSuUfDda8NIjiWi3vzLupalHGiXzF9h6PMb2UQcfYeNJlKt9_m_JJ4q5sjU_ddSohindBjnai0yQJQVK5-Tr6B9cCLzQB8xKUht_F5isq8t5VsZ-Q4Ec8E/s320/chocolateteabread.jpg" width="320" /></a></div>
<b>Chocolate Tea Bread:</b><br />
<ul>
<li>2 eggs</li>
<li>1 cup buttermilk</li>
<li>1/4 cup melted butter</li>
<li>1/2 cup chocolate chips</li>
<li>1/2 cup cocoa </li>
</ul>
<b>Peachy Tea Bread:</b><br />
<ul>
<li>1 cup chopped peaches</li>
<li>3/4 cup toasted pecans</li>
<li>1 tablespoon vanilla</li>
<li>2 eggs</li>
<li>1 cup buttermilk</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<u><b>Lavender Tea Bread:</b></u><br />
<ul>
<li>3 tablespoons lavender flowers </li>
<li>1/4 cup chopped walnuts</li>
<li>1 teaspoon vanilla</li>
<li>2 eggs</li>
<li>1 cup buttermilk</li>
<li>A simple sugar glaze is lovely on this one. (2 cups powdered sugar and a little bit of water.)</li>
</ul>
Pour into a traditional-size bread loaf pan. (Use a spritz of cooking spray.) Pop this mess in the oven. Bake at 350 degrees, for about 1 hour. Use a toothpick to determine if it's done.<br />
<br />
Then, brew up a pot of Earl Grey tea and...... enjoy!Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com0tag:blogger.com,1999:blog-2337423518415029783.post-40079480735049277822012-11-14T11:13:00.001-07:002012-11-14T11:13:56.511-07:00Wordless Wednesdays: Ultimate Roast Turkey Recipe<div class="separator" style="clear: both; text-align: center;">
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</script><br />Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com3tag:blogger.com,1999:blog-2337423518415029783.post-64483557970197316772012-11-09T13:41:00.000-07:002012-11-09T13:45:02.945-07:00Sweet Sausage and Grapes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsbvPCiRD5QkTiPjRZ46rKK3VusQL7yDIbVwXo-mm3YGGpsu4WN-mh_LYM3sgDas5b22K-DzJikHSocMB45R1cwmtLwzCkAl3VHTPPP_Xh_m1eiDF2gVgH4IugYt7lFVAkbdVXSTcxH10/s1600/sausage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsbvPCiRD5QkTiPjRZ46rKK3VusQL7yDIbVwXo-mm3YGGpsu4WN-mh_LYM3sgDas5b22K-DzJikHSocMB45R1cwmtLwzCkAl3VHTPPP_Xh_m1eiDF2gVgH4IugYt7lFVAkbdVXSTcxH10/s1600/sausage.jpg" /></a></div>
<div style="text-align: center;">
<b>Sausage, potatoes and...<i> grapes?</i> </b></div>
<div style="text-align: center;">
<b>Don't knock it 'til you've tried it.</b></div>
<br />
Grapes play so well with hot and sweet sausages. Adding a light, fruity flavor to an otherwise <strike>greasy</strike> heavy meal. This is a fast, fast dinner that I love to make on a cold autumn night. In fact, I made it last night while I was listening to the wind howl and the rains come pouring down.<br />
<ul>
<li>3 tbs roasted garlic (those Christopher Ranch jars you can find in the supermarket.)</li>
<li>2 pounds Yukon Gold potatoes, cut into bite-size pieces.</li>
<li>1/2 lb. Sweet Italian Turkey Sausage + hot Italian Turkey Sausage. (I use turkey to lighten up the calories. You can use pork or chicken, though chicken is not as flavorful.) Bake these whole, or slice into bite-size pieces.</li>
<li>2 cups red and green grapes.</li>
<li>Seasonings as you like it.</li>
</ul>
Stir the roasted garlic into the chopped potatoes. Spread the tators and sausages on a cookie sheet, drizzle with 1 tbs. olive oil and roast at 375 (F) until brown. About 30 minutes. 15 minutes into this baking time... add a couple of cups of grapes. Let them roast with the potatoes and sausage for another 15 minutes, or until everything is a lovely gorgeous brown, indicating it's time to eat me.<br />
<br />
√ Add a little oomph with cayenne pepper. <br />
√ Make it totally to die for by sprinkling a half cup of shredded Mozzarella or Asiago cheese over this mess 5 minutes before it's done cooking.<br />
<br />
<i><span style="font-size: large;">Buon Appetito!</span></i><br />
<br />
<br />Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com0tag:blogger.com,1999:blog-2337423518415029783.post-9929255917997021892012-10-29T08:00:00.000-06:002012-10-29T12:36:23.738-06:00Pie Pumpkins<a href="http://photos1.blogger.com/blogger/3754/2883/1600/pumpkins.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://photos1.blogger.com/blogger/3754/2883/400/pumpkins.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>They all look the same, lounging in the field. But, they were bred for different purposes, so buyer beware...<br />
<br />
<span style="color: #ff6600; font-weight: bold;">Jack O’Lanterns</span> were hybridized to ward off evil spirits and provide a riotous good time when you steal them from the neighbor's porch and smash 'em in the street.<br />
<br />
<span style="color: #ff6600; font-weight: bold;">Heirloom Variety Pie Pumpkins</span> are prized for their firm texture and sweet flavor. (Jacks are bland and watery.) The best pie varieties are Small Sugar, Winter Luxury and Rouge Vif d'Etampes.<br />
<br />
If you're going to all the trouble* of making a pumpkin pie from scratch, you're obviously a romantic. So, purchase a <span style="color: #ff6600; font-weight: bold;">Rouge Vif d'Etampes</span><span style="color: #ff6600;">.</span> It was the prototype for Cinderella's carriage and is sometimes sold as the <span style="color: #ff6600; font-weight: bold;">Cinderella Pumpkin.</span><br />
<br />
But, that means the time to make your pie just went from 4 hours to 4 months because you might have to grow this pumpkin yourself. I’ve never seen a supermarket sell anything but Small Sugars, though these are quite tasty, too.<br />
<br />
PS! Pie Pumpkins are good for more than just pie. <a href="http://allrecipes.com/recipe/marbled-pumpkin-cheesecake/detail.aspx">Click here for a fabulous Pumpkin Cheesecake recipe</a> with gingersnap cookie and pecan crust!<br />
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* Good to Know: Canned pumpkin purée is one of the few items where canned product quality is about equal to fresh - <i>though I've found NO documented cases where a can of pumpkin purée warded off evil spirits with any success.</i><br />
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<span style="font-size: 85%;">* Rouge Vif d'Etampes means Deep, Red Pumpkin - which is a little misleading, since it's red/orange. Oh, how the French love to toy with anyone who can't speak the language...</span><br />
* <span style="font-size: 85%;">Buy seeds from <a href="http://www.burpee.com/">Burpee</a> - they invented this pumpkin, back in 1883.</span>Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com0tag:blogger.com,1999:blog-2337423518415029783.post-80547981620581258202012-08-20T10:05:00.002-06:002012-08-20T10:46:10.837-06:00Tuna Haters To Die For Tuna Marinade<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsix7AvqVlnGH-QzXW0ez48KA0n3uke9takRSGCbj6roUzsfgIRZtN4nEzFGDj46Or5RfI-XXq8ZG_00e5hZpQML7loSOQlIfmCHEviGSpsJTJDElR_lz64FaZjXSDiBot-RNhGk3rfeQ/s1600/tuna1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsix7AvqVlnGH-QzXW0ez48KA0n3uke9takRSGCbj6roUzsfgIRZtN4nEzFGDj46Or5RfI-XXq8ZG_00e5hZpQML7loSOQlIfmCHEviGSpsJTJDElR_lz64FaZjXSDiBot-RNhGk3rfeQ/s1600/tuna1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Looking for a hot tip on how to serve tuna?</i> Serve grilled chicken instead.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>On Sundays, we round up the usual suspects and cook a special dinner. <i>It's not easy. </i>There's the 2 teenagers who prefer every meal be mac 'n cheese. There's the one happy little carnivore who thinks adding bacon to that mac 'n cheese might be dee-lish.<br />
<br />
And, then! There's the pescatarians. Fish lovers.<br />
<br />
I hate fish. Truly, madly, deeply hate fish.<br />
<br />
Now I know what you're thinking... certainly not salmon. Everybody loves salmon. Indeed, they do! I can't begin to count the number of times people have invited me to dinner naturally assuming I would eat salmon.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9XhXW53quX6rtRbkFS1wqQLLt44e9pCMQ2-TSR2onIQowTZLzQeHiAvyxH-8a7Fm52Pcg5SpJBy9IeD6DWYgXN2ZFNt-jDMceZcLQoCHv5WUh8DwfKPuxeSL-auJVGxGxLxmppaVlKJU/s1600/tuna2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9XhXW53quX6rtRbkFS1wqQLLt44e9pCMQ2-TSR2onIQowTZLzQeHiAvyxH-8a7Fm52Pcg5SpJBy9IeD6DWYgXN2ZFNt-jDMceZcLQoCHv5WUh8DwfKPuxeSL-auJVGxGxLxmppaVlKJU/s1600/tuna2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you must serve fish, please do it up right by deep fat frying in gobs of oil and maybe a little butter, too.</td></tr>
</tbody></table><b>'Twas salmon that inspired me to manifest my hatred of fish into a life threatening allergy. </b><br />
<br />
You see, if I tell people I don't like fish they're quite certain they can change my mind. <span style="font-style: italic;">"Oh, give it a try,"</span> they exclaim. <span style="font-style: italic;">"You'll love </span><span style="font-size: 85%; font-style: italic;">MY</span><span style="font-style: italic;"> fish."</span><br />
<br />
<div style="text-align: center;"><i>But, if I tell them I have an allergy...</i></div><div style="text-align: center;"><span style="font-style: italic; font-weight: bold;">I will surely die if I eat your fish...</span></div><br />
Then they're way more understanding about the whole situation and typically cook up something truly palatable. Like a steak! <br />
<br />
This charade worked out well for many years. Right up until my daughter decided to become a [cringe, shudder] pescatarian. <b>Because she knows the truth about me and my fish allergies. She knows I'm a big, fat liar.</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfMcfTLNc4cZMef2FdTQMwPMCZIwCO2p6H_3_Q1Q4tozkUL-S02Yp6oktUeFSZoESxVtIuzTZSgjg2Kz5ifrIco3o9n8hng4LSPUbLjeEit6ViS04Sx04DFtmfDsFRZldKkx2q78-AYc/s1600/tuna3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfMcfTLNc4cZMef2FdTQMwPMCZIwCO2p6H_3_Q1Q4tozkUL-S02Yp6oktUeFSZoESxVtIuzTZSgjg2Kz5ifrIco3o9n8hng4LSPUbLjeEit6ViS04Sx04DFtmfDsFRZldKkx2q78-AYc/s1600/tuna3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blue Fin Tuna is now an endangered species. One more grand reason never to serve it.</td></tr>
</tbody></table>Last night, just to be nice to my sweet girl, I grilled tuna. I also made a giant vat of potatoes and a (from scratch!) chocolate cake so normal people, such as myself, wouldn't starve.<br />
<br />
But then something strange happened. It smelled so delicious that I took a little bite. And, it's killing me to admit this but it wasn't half bad...<br />
<br />
<span style="font-weight: bold;">Tuna Haters To Die For Tuna Marinade:</span><br />
<ul><li>1 cup orange juice</li>
<li>1/2 cup lime juice</li>
<li>1/4 cup lemon juice</li>
<li>1/4 cup white wine</li>
<li>1/4 cup Worcestershire</li>
<li>1/4 cup minced roasted garlic</li>
<li>4 tbs. crushed rosemary</li>
</ul>How To ~ <br />
<ul></ul>1) <u>Marinate</u> 6 oz. tuna fillets for a couple of hours in this mixture.<br />
2) <u>Grill fillets on very high heat</u>, basting with the marinade.<br />
3) <u>Then feed them to the cat and go buy yourself a cheeseburger.</u><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2jrFakbtrHQrVOEjxnPFUOYPobes5iaDPYgNMqAmKciYPACY2M85m3FPav7zubf5nxiFhQePa7O8TPsBBQIRMYucey3i_vw6JUl5_URjmSd7tKvFdkvfN8_teLfWwWvY3b5LTUwj-oM/s1600/kitty.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2jrFakbtrHQrVOEjxnPFUOYPobes5iaDPYgNMqAmKciYPACY2M85m3FPav7zubf5nxiFhQePa7O8TPsBBQIRMYucey3i_vw6JUl5_URjmSd7tKvFdkvfN8_teLfWwWvY3b5LTUwj-oM/s1600/kitty.jpg" /></a></div><br />
* Joking about the cat. This is a truly tasty recipe. If I like it, I imagine anyone would. Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com2tag:blogger.com,1999:blog-2337423518415029783.post-78263571419511169992012-06-21T14:39:00.006-06:002012-07-26T17:34:08.644-06:002 Die 4 Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7TkO24slHnOO9F4K_LjehNOHcfGCi9QtwMCRSfIQCquII24sipFL3yiE_aEH4epH8fj0L2_td_ntOezyPqQ4U3IZxM6FTmt1kiyioWGZTUPZza0cmY5iHhughH3_Mm4dLsegv5a8G4dY/s1600/enchilladas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7TkO24slHnOO9F4K_LjehNOHcfGCi9QtwMCRSfIQCquII24sipFL3yiE_aEH4epH8fj0L2_td_ntOezyPqQ4U3IZxM6FTmt1kiyioWGZTUPZza0cmY5iHhughH3_Mm4dLsegv5a8G4dY/s1600/enchilladas.jpg" /></a></div>Just returned from a visit to New Mexico, where my cousin <a href="http://littlesliceofheaven.net/">John John</a> dazzled me (once again) with his legendary Green Chile Chicken Enchiladas. This time I was on the ball and asked him for the recipe.<br />
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He is a <a href="http://littlesliceofheaven.net/">fabulous chef</a>. I gain weight just thinking about heading over there for dinner. But, this recipe, by far, is my absolute favorite. It's so tasty... I get cravings!<br />
<br />
<div style="text-align: center;"><b>Green Chile Chicken Enchilada Recipe </b></div><br />
<u><i><b>Ingredients:</b></i></u><br />
<ul><li>2 lbs. boneless, skinless chicken breast</li>
<li>2 cans green chile enchilada sauce</li>
<li>1 can cream of chicken soup</li>
<li>1.5 lbs. shredded extra sharp cheddar cheese</li>
<li>1/2 pound shredded pepper jack cheese </li>
<li>2 red bell peppers, chopped into bite-size pieces </li>
<li>1 pkg. flour tortillas</li>
<li>Garnish with: 1 diced, fresh tomato, tossed with 1 tsp chili powder and a sprinkling of fresh cilantro.</li>
</ul><i><u><b>How to...</b></u></i><br />
<ul><li>In a big pot... combine chicken breasts and bell pepper with both cans of the green chile enchilada sauce. Simmer on the stove top until chicken is thoroughly cooked. Once cooled, shred the chicken.</li>
<li>Stir the can of cream of chicken soup into 1/2 of the green chile enchilada sauce you were cooking with. Add the shredded chicken and peppers to this mixture. Simmer for about 10 minutes.</li>
<li>Pour the other 1/2 of the green chile enchilada sauce you were cooking with into a 9 x 12 glass casserole dish.</li>
<li>Prepare the enchiladas, filling the tortillas with chicken and cheese, roll them up and put them in the casserole dish.</li>
<li>Sprinkle any remaining chicken and sauce over the tortillas, cover with remaining cheese. Garnish with diced tomatoes.</li>
<li>Pop this gooey mess into the oven and bake @ 350 (F) for 30 minutes. </li>
</ul><b><i style="font-family: Georgia,"Times New Roman",serif;">Enjoy! </i></b>Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com2tag:blogger.com,1999:blog-2337423518415029783.post-79722746716708525352012-03-11T11:59:00.006-06:002012-09-03T09:41:34.130-06:00The Lodge Cast Iron Cookbook ~ Recipe Collection<b>Book Give Away! </b><br />
<br />
Do you own cast iron cookware? That's about all I use in the kitchen.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQweKjQEd-uHak-VjuQN9eVM0g9o5bYgKj4lCQBcuPB9XiWhtLGWy0usEolfWBXAHfqNbmogkKGxQgNQbB6BLnKBotX8tzQ1ZrFLl_ydEMoaTpFGaoPH66Y4yaWPf9pr-KOxuBSeiSN6g/s1600/THELODGE.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div><br />
If you're a fan, you're gonna LOVE this cookbook. With recipes like... HOT LAVA CHOCOLATE CAKE what's not to love?<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQweKjQEd-uHak-VjuQN9eVM0g9o5bYgKj4lCQBcuPB9XiWhtLGWy0usEolfWBXAHfqNbmogkKGxQgNQbB6BLnKBotX8tzQ1ZrFLl_ydEMoaTpFGaoPH66Y4yaWPf9pr-KOxuBSeiSN6g/s1600/THELODGE.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQweKjQEd-uHak-VjuQN9eVM0g9o5bYgKj4lCQBcuPB9XiWhtLGWy0usEolfWBXAHfqNbmogkKGxQgNQbB6BLnKBotX8tzQ1ZrFLl_ydEMoaTpFGaoPH66Y4yaWPf9pr-KOxuBSeiSN6g/s1600/THELODGE.jpg" /></a>Leave a comment if you'd like to be included in the drawing for this delightful cookbook. :)<br />
<br />
<b>HOT LAVA CHOCOLATE CAKE</b><br />
<i>The perfect sweet ending to a campfire meal.</i><br />
<ul><li>2 oz. square semisweet chocolate</li>
<li>4 tablespoons butter</li>
<li>1/2 cup confectioners' sugar</li>
<li>1 large egg, lightly beaten</li>
<li>1 large egg yolk, lightly beaten</li>
<li>9 teaspoons flour </li>
</ul>Melt chocolate and butter, stir in the sugar. Add eggs; then flour. Spray a small cast iron skillet (so this delightful mess doesn't stick.) Pour in this ooey-gooey mess. Bake over hot campfire coals for 15-18 minutes. Or, in the oven at 350 (F) for approximately the same amount of time. (Use a toothpick to determine if it's done.)<br />
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Serves 4 normal people, or one uncontrollable choco-holic. {That would be me.}<br />
<br />
<i>* Update ~ this contest is now closed. Congratulations to Alyssa. I hope you love these recipes as much as I do. :) </i>Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com13tag:blogger.com,1999:blog-2337423518415029783.post-5525026747664899062012-02-22T18:02:00.001-07:002012-02-22T18:02:46.239-07:00Hot Tips in Cold Places<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGJo51_J-wjFqp57VShBS7wVyRT0MEt-HQZP9CnqDMQ-K4FV7tjJxutQaX3H2ajo0DovFiTf5gSzykhXWs9_QJQ5Gyg2t8Td8hE6xF9Y2iGJpB0uoNe9RjwIjTO63Wujlh1J2R5D8kLY/s1600/onions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGJo51_J-wjFqp57VShBS7wVyRT0MEt-HQZP9CnqDMQ-K4FV7tjJxutQaX3H2ajo0DovFiTf5gSzykhXWs9_QJQ5Gyg2t8Td8hE6xF9Y2iGJpB0uoNe9RjwIjTO63Wujlh1J2R5D8kLY/s400/onions.jpg" width="400" /></a></div>Yes, you're in my refrigerator but there's a pretty good reason for that! <i><b>Do you store your green onions in water?</b></i> If you do you'll hardly ever have to buy new ones. The green tops happily replenish themselves...Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com2tag:blogger.com,1999:blog-2337423518415029783.post-31111064183641899062011-12-23T09:26:00.005-07:002011-12-23T09:57:52.773-07:00Roasted Chestnuts<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIFhJI0zCZ2aIhTWAHWJXEZXoApoW4098hh4Bh4QOZlr3U5gJqwhVo963eWUSGw3orTKY5LLs-H9Bj8Ayzd_rIBiIgih96L4EOIux5VIbDvgJzzYZios3hLBnD2up6uME1A99M355-yw/s1600/roastedchestnuts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIFhJI0zCZ2aIhTWAHWJXEZXoApoW4098hh4Bh4QOZlr3U5gJqwhVo963eWUSGw3orTKY5LLs-H9Bj8Ayzd_rIBiIgih96L4EOIux5VIbDvgJzzYZios3hLBnD2up6uME1A99M355-yw/s1600/roastedchestnuts.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Chestnuts, ready for the oven.</td></tr>
</tbody></table><div style="text-align: center;"><i><b>Slice an 'X' through the </b></i><i><b>Chestnut </b></i><i><b>shells prior to roasting. </b></i></div><div style="text-align: center;"><i><b>Skip this step and you'll be sorry...</b></i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNDINnnqLk2BbUyHrmNkhs1yoZdRhDM7JpDFzDEtSTbp-oZSOq5M_qR9FP8DrrXLPV0gofnHM4QngtBvMomJYv5gmCCveJG4AJ2xFLS6H5bmi7lB73MUCRmgP5TLPUleqffJXahu01aA/s1600/chestnuts.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNDINnnqLk2BbUyHrmNkhs1yoZdRhDM7JpDFzDEtSTbp-oZSOq5M_qR9FP8DrrXLPV0gofnHM4QngtBvMomJYv5gmCCveJG4AJ2xFLS6H5bmi7lB73MUCRmgP5TLPUleqffJXahu01aA/s1600/chestnuts.jpg" /></a></div>Ever roasted chestnuts? Fresh from the oven, with a dash of sea salt, they're quite delightful.<br />
<br />
And, pretty easy to do, if you follow directions. Last Christmas I bought a pound of fresh Chestnuts and decided to give this tradition a try. The outcome was not nearly as cozy and romantic as I expected.<br />
<br />
They explode! In unison!<br />
<br />
When you remove them from a hot oven and they hit the cooler air it's like 4th of July all over the kitchen. So, that was not good. But, the remnants were quite tasty.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiw8c1uhnazfoHdG5ihGunOGti6JuAkQ77wABSACwjy6P1cJdc1V1_mGQosIfn0cJJSGVOoka3cirfcuzmtjx6KiSxK_ZBLRzRKei19lJTSxLpRsm_bqnpiS1TNwoH4G43BahJ9fVnF_0/s1600/table_opt.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiw8c1uhnazfoHdG5ihGunOGti6JuAkQ77wABSACwjy6P1cJdc1V1_mGQosIfn0cJJSGVOoka3cirfcuzmtjx6KiSxK_ZBLRzRKei19lJTSxLpRsm_bqnpiS1TNwoH4G43BahJ9fVnF_0/s320/table_opt.jpg" width="281" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our jazzy Christmas table settings.</td></tr>
</tbody></table><b><i>Roasting Chestnuts:</i></b><br />
<ul><li>Slice a criss cross into the shells.</li>
<li>Place on a baking sheet.</li>
<li>Cook in a 375 (F) oven for about 30 minutes</li>
<li>The criss-crossed shells will curl back letting you know when they are done.</li>
<li>As soon as they are cool enough to touch, pop them out of their shells. (It's a lot harder to remove them when they're cool.) </li>
<li>Spritz with a buttery flavored cooking spray.</li>
<li>Sprinkle with sea salt.</li>
</ul><u>What I've learned:</u><br />
* In the mountains, try a cooler oven. Bake at 375 (F) vs. the 425 you see in directions all over the web.<br />
** No need to soak them in salt water. That's a waste of time since the moisture and salt permeate the shells, not the chestnuts, and you're throwing the shells away.<br />
<br />
<u><i>Fun Facts to Know and Tell: </i></u><br />
Chestnuts are one of the healthiest nuts you can nibble. Low in calories, low in fat, rich in vitamins, minerals and protein. Nutritionally similar to brown rice with loads more flavor.Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com1tag:blogger.com,1999:blog-2337423518415029783.post-71354705619284580902011-12-14T12:58:00.007-07:002011-12-14T18:20:42.115-07:00Sparklers, Sangria plus a Miracle on Bourbon St.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELFuzEkoePM9FkTw96_6b_mH97htD8qrRPCnQSJviyZK0q4TEdYSRO2UK4dgsKHCveFzsrp4klIIuGNxuEWt7AGLUuJwutAri3vponHEPl2d1nSR-ut5q7bghy4d61m9cxOy3jpHchq8/s1600/holidaycheer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELFuzEkoePM9FkTw96_6b_mH97htD8qrRPCnQSJviyZK0q4TEdYSRO2UK4dgsKHCveFzsrp4klIIuGNxuEWt7AGLUuJwutAri3vponHEPl2d1nSR-ut5q7bghy4d61m9cxOy3jpHchq8/s1600/holidaycheer.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Toast to the Holidays! Live, Laugh & Loaf.</td></tr>
</tbody></table>I'm feeling <span style="font-size: x-small;">SUPER</span> special today because my lame cooking blog is getting some attention! A PR agency (from New York City!) sent me pics and recipes for holiday cocktails.<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_PaAcsxZcqnOi_pQZmVcTepAJAunQuOLSpyE7EUvZyw3sJ-uZYRi9W9HdPDlOsewB7b6-M6rFD1xDQ9jKIKovay8_JzyUfYvwsGKL7-zOFyHcQEI-8nMN0-VD2cEXiFr4Jfs45YxHnVU/s1600/image006.gif" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_PaAcsxZcqnOi_pQZmVcTepAJAunQuOLSpyE7EUvZyw3sJ-uZYRi9W9HdPDlOsewB7b6-M6rFD1xDQ9jKIKovay8_JzyUfYvwsGKL7-zOFyHcQEI-8nMN0-VD2cEXiFr4Jfs45YxHnVU/s320/image006.gif" width="215" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sparklers!</td></tr>
</tbody></table>Yeah, yeah, I'm being a little facetious. It's easy to become overly-sensitive when you live in Utah, where no booze is allowed to cross state lines. (Bye-bye free samples.) Where everyone just assumes you're a hick. Even when you're not.<br />
<br />
I used to work in New York. Produced many a television commercial there. Not always by choice! As low woman on the totem pole, I got saddled with a December TV production project every single year. Because my boss.. <i>and, my boss's boss... and, my boss's boss's boss much preferred to stay home for the holidays.</i><br />
<br />
But, enough about that. Manhattan is a magical place at Christmas time. So, I was delighted to see these very clever uptown concoctions. Ideal for the many parties we've been invited to. <br />
<br />
<b>Sparklers!</b><br />
<ul><li>4 oz. VOGA Sparkling Pinot Grigio</li>
<li>1 oz. Vodka</li>
<li>.5 oz. Raspberry Liqueur</li>
<li>.5 oz. Soho Lychee Liqueur</li>
</ul><div class="separator" style="clear: both; text-align: center;"></div>* It's practically impossible to substitute the unique flavor of Lychee, an exotic Asian fruit. (To get close, mimic a combo of grapes, strawberries and watermelon.)<br />
** If you have never tried a sparkling Pinot Grigio before, you might be surprised. Less sweet than champagne. Delightful. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCG65dYa7il5IQX3azSGDMd-frldcPoJkgjgCZOCc2B0gbJeeNcZZ_EeYL0ritUle79HZdNlCTTkHpaI3Qa3wbdhTxqKShURadL5bmOkC9LR4DssoK9hyphenhyphenj4U7aavcgRK2B5TvSwKMsvw/s1600/image001.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCG65dYa7il5IQX3azSGDMd-frldcPoJkgjgCZOCc2B0gbJeeNcZZ_EeYL0ritUle79HZdNlCTTkHpaI3Qa3wbdhTxqKShURadL5bmOkC9LR4DssoK9hyphenhyphenj4U7aavcgRK2B5TvSwKMsvw/s320/image001.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sangria</td></tr>
</tbody></table><b>Sangria!</b><br />
<ul><li>2 bottles VOGA Merlot (Or, try an old vine Zinfandel)</li>
<li>1 cup pomegranate juice</li>
<li>1/3 cup Triple Sec (orange-flavored liqueur)</li>
<li>1 blood orange (cut into sections)</li>
<li>1 very tart apple (cut into sections)</li>
<li>1 cup of cherries</li>
<li>1/4 cup fresh pomegranate seeds</li>
<li>1/4 cup sugar</li>
<li>2 whole cloves</li>
<li>1 cinnamon stick </li>
</ul>Let this percolate in your refrigerator overnight, allowing plenty of time for the fruit flavors to blend.<br />
<br />
<b>Miracle on Bourbon Street</b><br />
<ul><li>1 sugar cube </li>
<li>4 dashes of angostura bitters</li>
<li>1/2 shot of bourbon </li>
<li>Top up with VOGA Premium Sparkling Pinot Grigio</li>
</ul><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yCqGI-h71KSD0V1X_FcKnnTfnvgoHgUovyhh00Hdr6qnedEXYtq1kiBl4E3KwU_04gN4xWKfjOmi5OIAqF0TJcciXigyMe1VPAqgmVyFpP5vOThRR4Q7b9HPGJb713QOdRTl9LdL9ao/s1600/image005.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yCqGI-h71KSD0V1X_FcKnnTfnvgoHgUovyhh00Hdr6qnedEXYtq1kiBl4E3KwU_04gN4xWKfjOmi5OIAqF0TJcciXigyMe1VPAqgmVyFpP5vOThRR4Q7b9HPGJb713QOdRTl9LdL9ao/s200/image005.jpg" width="110" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Midnight Kiss</td></tr>
</tbody></table><b>Midnight Kiss</b><br />
<ul><li>2 oz. VOGA Italia Sparkling</li>
<li>1 oz. apple cider</li>
<li>.5 oz. ginger vodka</li>
<li>Juice from ½ lemon</li>
<li>1 apple (sliced)</li>
</ul>VOGA is a collection of Italian wines, very reasonably priced, all quite tasty. Bottled as such to attract attention. Will it work? I dunno. Especially with the name VOGA, which sounds like vodka... and a bottle that looks like vodka. Well, I'm stumped. And, slightly relieved I don't have to produce their t.v. commercials.<br />
<br />
But, who cares? Wow your buds with some clever uptown libations. 'Tis the season.Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com2tag:blogger.com,1999:blog-2337423518415029783.post-4149458330539294472011-12-11T12:47:00.023-07:002011-12-14T10:12:17.609-07:00Skier, Snowboarder Bodacious Breakfast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYv5A-obbNyMQOZwViwAwIjdh_PfTO1sZzAGhp9lZyUyKil2OVf8kOfDSk59zmnpWWpcQ3OTJjuXqmqnE5Qy3OF-n57XCEHuywWl1p6TRuyGR-LwHu5uCE_ENyuieJsgtOceg_EOLZdY/s1600/hashbrowns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYv5A-obbNyMQOZwViwAwIjdh_PfTO1sZzAGhp9lZyUyKil2OVf8kOfDSk59zmnpWWpcQ3OTJjuXqmqnE5Qy3OF-n57XCEHuywWl1p6TRuyGR-LwHu5uCE_ENyuieJsgtOceg_EOLZdY/s1600/hashbrowns.jpg" /></a></div>Here's a best kept secret about skiing and snowboarding.. the pros recommend a high carb breakfast to give you the energy to play this hard all day long. (You'll burn 1,700+ calories and you won't even notice.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKLYauQqLUzWKwjcVTr_HiWWTO8l4E2Z1BbNE7jrXPX1ZtZFXV7x7GXwT5TyrNbBhSgRgw3zTKueiMf_7UPakFo2R80C8IiozizT1dhCfG39kqvnqn5kBesa6MFZSN6OcwbcxbNohhvQ/s1600/winterlover.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKLYauQqLUzWKwjcVTr_HiWWTO8l4E2Z1BbNE7jrXPX1ZtZFXV7x7GXwT5TyrNbBhSgRgw3zTKueiMf_7UPakFo2R80C8IiozizT1dhCfG39kqvnqn5kBesa6MFZSN6OcwbcxbNohhvQ/s1600/winterlover.jpg" /></a></div><b>Think about it!</b> <i>Just how often in our healthy-eating-obsessed US of A do we get permission to dive headfirst into a high carb meal??</i><br />
<br />
Well, today you get to do just that! <i><u>Provided you can prove you bought yourself a lift ticket</u>.</i><br />
<br />
<b>Ski Bum </b><b>Bodacious Breakfast</b><b>:</b><br />
<span style="font-size: x-small;">* This is a great 'weekender' breakfast for house guests, prior to hitting the slopes. Serves 8 normal people or 4 Lindsey Vonn wannabes.</span><b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4cjw4TWeOUqrsQlYVIvmo4h-nSByZwq2K3edkC23ZYyoKJKWKlXAT8Tty0BJOlaY2wlKC_tnX7Q73zfu30Rop5WWV9mZtqLGozt5b6tFAZ1r6VSdFRmIEwM8SjT7ueVfaKdUmGZi_jQ/s1600/eggies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4cjw4TWeOUqrsQlYVIvmo4h-nSByZwq2K3edkC23ZYyoKJKWKlXAT8Tty0BJOlaY2wlKC_tnX7Q73zfu30Rop5WWV9mZtqLGozt5b6tFAZ1r6VSdFRmIEwM8SjT7ueVfaKdUmGZi_jQ/s1600/eggies.jpg" /></a></div><ul><li>4 cups, uncooked, hash browns*</li>
<li>8 eggs </li>
<li>2 cups chopped ham, or cooked bacon, crumbled </li>
<li>1/2 cup skim milk </li>
<li>1 cup lite sour cream</li>
<li>1 cup extra sharp cheddar cheese </li>
<ul><li>Add a little oomph with 1/2 c. cheddar and 1/2 c. pepper jack cheese. </li>
</ul><li>1/2 cup chopped shallots </li>
<li>2 chopped green onions, tops and all </li>
<li>3 tablespoons butter</li>
<li>Salt and pepper, to taste </li>
<li>Rounded bottom glass or coffee cup. (More on that, later.)</li>
</ul><b>How To:</b><br />
*Sighs heard 'round the world* <u>With this recipe, you really do have to follow directions</u>.<br />
<ol><li>Spray a 9 x 13 baking dish, press a very thin layer of hash browns (about 1 cup) into the dish.</li>
<li>Bake @ 350 (F) for about 10 minutes, until the hash browns are crisp. (This is your crust. :)</li>
<li>Melt the butter, brown the shallots, turn off the heat. <i>If you use a very large pan, this warm pan can double as your mixing bowl when you stir up the rest of the goodies. </i></li>
<li>Mix in hash browns, ham, milk, sour cream, green onions and cheese. </li>
<li>Pour this mixture over the crispy hash browns in your baking dish.</li>
<li>Grab that rounded bottom drinking glass and make 8 depressions into this delightful mess. Crack 1 fresh egg into each of the 8 depressions.</li>
<li>Pop it in the oven. Bake @ 350 F for 30-40 minutes. </li>
</ol><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcqGBcodK2YBnjyOZ00ObY57TbIVkif52j_raSYA4lQ7EV3K9aE9N53pyut7_JkZXkq1Q5h6mOFfigDcOXqIdXwoUXCyBzstHzxXdzF6v9KJNZd7l97UbWDrSWV_keQ2fgmmH77W63yf0/s1600/Goofing.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcqGBcodK2YBnjyOZ00ObY57TbIVkif52j_raSYA4lQ7EV3K9aE9N53pyut7_JkZXkq1Q5h6mOFfigDcOXqIdXwoUXCyBzstHzxXdzF6v9KJNZd7l97UbWDrSWV_keQ2fgmmH77W63yf0/s1600/Goofing.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1 full ski day burns 1700 calories!</td></tr>
</tbody></table><b>Hash Browns:</b><br />
I use the refrigerated grocery store brands, to save time. Shredding your own is great. Buying dehydrated or frozen works okay, too. <u>Refrigerated or shredding your own, of course, provides the most nutritional value</u>. <br />
<br />
<b>Ham and Bacon:</b><br />
There is much ado these days about nitrate-free meats. A BETTER BET is to simply purchase low sodium products.<br />
~ No bacon or ham brand is nitrite-free, no matter what the label suggests. (Sorry to burst your bubble, but this also includes <strike>Whole Paycheck</strike> Whole Foods.)<br />
~ Nitrite is toxic to microbes, including the bacteria that causes botulism, so it's an important preservative that hasn't caused a true health risk since the 1970's (after which nitrate levels were drastically re-formulated.)<br />
<br />
<a class="twitter-follow-button" data-button="grey" data-link-color="#00AEFF" data-text-color="#FFFFFF" href="https://twitter.com/Kate_HAGardens">Follow @Kate_HAGardens</a><br />
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</script>Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com0tag:blogger.com,1999:blog-2337423518415029783.post-64154970257240416742011-11-28T13:22:00.021-07:002011-12-11T13:14:37.253-07:00Moderation is Overrated: Sublime Crab Dip<div class="separator" style="clear: both; text-align: center;"></div><b>It was touch and go for awhile there</b> but we did manage to pull off a simply fabulous Thanksgiving dinner.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkC1JO0P7ZYdmaJ6vL0hs6nuhae7onEYGpvFrzNPAyR8dluaUeeii8mto0EshnKkF9BYyzjUlOAiSeDWMCvjFr6bpoLVyz0mctJ1dsk_JvemyUbHhPVDzSMAKDyolzeM9xJRESb1YGmM/s1600/5_opt.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkC1JO0P7ZYdmaJ6vL0hs6nuhae7onEYGpvFrzNPAyR8dluaUeeii8mto0EshnKkF9BYyzjUlOAiSeDWMCvjFr6bpoLVyz0mctJ1dsk_JvemyUbHhPVDzSMAKDyolzeM9xJRESb1YGmM/s200/5_opt.jpg" width="200" /></a></div>The biggest mess occurred when I was too busy watching t.v. to notice that the <b>Pomegranate Molasses something or other</b> [that goes on top the turkey] was boiling over on top the stove.<br />
<br />
In spite of it being a crispy, crunchy mess it added a terrific bit of fruity flavor to an otherwise ho-hum main course.<br />
<br />
We went whole hog on the turkey this year. Buying a free range bird that cost a princely sum.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-FqXe2F67lgOC3VeJHKyH-lBnOc0y7TmTacggMzNCx_4M0sV6yLFfYv0MApOGyh_XMTaA4ogqKV3c384qsaLLUPj84yLiWp6sv5ja_IlinGlPu-st4hG0cVZA2qJm5wn_AWB3qrdRPE/s1600/turkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-FqXe2F67lgOC3VeJHKyH-lBnOc0y7TmTacggMzNCx_4M0sV6yLFfYv0MApOGyh_XMTaA4ogqKV3c384qsaLLUPj84yLiWp6sv5ja_IlinGlPu-st4hG0cVZA2qJm5wn_AWB3qrdRPE/s400/turkey.jpg" width="400" /></a></div>And, I hate to even type this... but IMHO it wasn't worth the money. Didn't taste all that great.<br />
<br />
<b>However! I think that might be us and not the bird.</b> This family has never had a turkey that wasn't mass (read: mean) produced and injected with all sorts of flavor enhancers... We'll continue down this organic path and hope to get it right next year.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSM44eNlfM_hCIVZdd4ZRY97JaSCDeA1rJmmCwg48qMCfL-myBirc-JU_Q5QDL2Yoa7E6fZNoKvbPSmJxoP-YNSmJkjY112mD9vVl2Yh_6ziPeucRNdFkSe5V5xwGIZGKNAKXyemsK0E/s1600/crabdip.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSM44eNlfM_hCIVZdd4ZRY97JaSCDeA1rJmmCwg48qMCfL-myBirc-JU_Q5QDL2Yoa7E6fZNoKvbPSmJxoP-YNSmJkjY112mD9vVl2Yh_6ziPeucRNdFkSe5V5xwGIZGKNAKXyemsK0E/s400/crabdip.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It may not look all that pretty but it was 2 die 4.</td></tr>
</tbody></table><b>Our most mouth-watering delicacy of the day</b> was conjured up by daughter, L. She concocted a super tasty and oh, so<b> Zesty Crab Dip. </b>(That's crab with a 'C' not a 'K', the moniker for faux crab.)<br />
<br />
L calls this her Cheesy Gut Bomb. I refined the title to have appetite appeal for blog visitors! (If I ever get some.) <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWosfuBRHrNOZJOMygCE3692NeIPf-cGtPem1tecMAxzEz6Wl7ASTG2CYhyqTRNz4ZBQazVrqn46WfMjasB0WfWqQURdXthzNtqC5fIovftyzF9krSzGmz3d0xkL3ZOJ4fJnyioKOdAg/s1600/crabby.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWosfuBRHrNOZJOMygCE3692NeIPf-cGtPem1tecMAxzEz6Wl7ASTG2CYhyqTRNz4ZBQazVrqn46WfMjasB0WfWqQURdXthzNtqC5fIovftyzF9krSzGmz3d0xkL3ZOJ4fJnyioKOdAg/s1600/crabby.jpg" /></a></div><u><b>Moderation is Overrated Crab Dip</b></u><br />
<i>* Bake this in a 350 (F) oven until it's all ooey gooey. </i><u><b><br />
</b></u><br />
<ul><li>1 pound real deal Blue Swimming crab</li>
<li>1 cup Mozarella cheese </li>
<li>1 cup Pepper Jack cheese</li>
<li>1/2 cup Asiago cheese </li>
<li>1/4 cup light mayonnaise (Yes, light! Gotta trim calories somewhere!)</li>
<li>1/4 cup chopped shallots</li>
<li>1 teaspoon hot pepper sauce</li>
<li>1/2 teaspoon Wasabi </li>
<li>1 tablespoon spicy brown mustard </li>
<li>4 tablespoons roasted garlic (the kind that comes in the jars.) </li>
<li>A dash of Worcestershire </li>
<li>A spritz of lemon juice</li>
</ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5oCie8yHpKNn0fWb1-gYXOYcP20qX6dxKzvNmfoVggPbgS_yFwDYi_jDgm6E9_-Zea4hrhOtTgDqSndUYih5Ulqqmy_EHhHx2REHbqQmhokJaEXWyOcpQI8jdAjtVnK4HZk_YzQwN2CA/s1600/bread_21-150x150.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5oCie8yHpKNn0fWb1-gYXOYcP20qX6dxKzvNmfoVggPbgS_yFwDYi_jDgm6E9_-Zea4hrhOtTgDqSndUYih5Ulqqmy_EHhHx2REHbqQmhokJaEXWyOcpQI8jdAjtVnK4HZk_YzQwN2CA/s1600/bread_21-150x150.jpg" /></a><b>Scoop up this delightful mess on toasted Baguette slices</b>, dripping with melted Parmesan cheese.<br />
<br />
* Might as well butter the bread before you toast it. I mean... if we'z gonna die of a fat-induced coma, <b>let us go out with a bang!</b><br />
<br />
Here's hoping you had a simply marvelous Turkey Day. And, 3 cheers to you, if you found a way to wiggle outta doin' the dishes.<b> </b>Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com3tag:blogger.com,1999:blog-2337423518415029783.post-38174837397884518702011-11-23T09:39:00.012-07:002011-12-24T08:52:55.990-07:00Overnight Breakfast Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUNK9yTr7bOahLdUAmpAegLGO9NZoqsOSkdwaT6mZydhUcmt34vI0_Gc4i8-eE3y6wG4K03A93pTLGnnZobeEuo-PovE9gB6WAaX-m-8ceJ7N4_KK7SXT9L1p9tuI8-y9RWHoOwjtWro/s1600/Eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUNK9yTr7bOahLdUAmpAegLGO9NZoqsOSkdwaT6mZydhUcmt34vI0_Gc4i8-eE3y6wG4K03A93pTLGnnZobeEuo-PovE9gB6WAaX-m-8ceJ7N4_KK7SXT9L1p9tuI8-y9RWHoOwjtWro/s1600/Eggs.jpg" /></a></div>Living in a ski resort makes me super popular. The local hotels are ridiculously over-priced, prompting phone calls from people I haven't spoken to in years. They're hoping to score free lodging and I always say yes. Even when I don't want to. :) <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_T_Nc-FvqOsMLKGfqSE-zQZEjFc7bxtcdM-Wvfvr0uBLuNf0afYjpJbkW7cv72vD5A_8Rhl0TsQAo1BAgZzAe02QasZYzueYTod_hmijvoUg_yPHKG_CzPPiivD33eaWxwSOxQDs35I/s1600/grapetomatoes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_T_Nc-FvqOsMLKGfqSE-zQZEjFc7bxtcdM-Wvfvr0uBLuNf0afYjpJbkW7cv72vD5A_8Rhl0TsQAo1BAgZzAe02QasZYzueYTod_hmijvoUg_yPHKG_CzPPiivD33eaWxwSOxQDs35I/s1600/grapetomatoes.jpg" /></a></div>'Twas all these overnight guests that inspired me to become a pro at breakfast casseroles. Egg bakes are a great skier's breakfast and super easy on the cook. (That would be me.) Just toss it in the oven and sip coffee until it's done.<br />
<br />
That is... IF it ever gets done. <br />
<br />
Egg casseroles, baked the normal way ~ in traditional metal or glass pans ~ don't behave very well. The edges cook way too fast. The center cooks way too slow.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFoIrP0aw_rhj7ERVKm_B8AoenoSRILGoEv-V24cEAKeevc_sOKEz70lzt46F4HXcKp8fkeH_eHYWxV2szOLnX6Tn4nJOBFAp02Ts79dioCgWzZQAP_mfK1nkRIp80B3YewjjMapKqFU/s1600/Bundt_cake_pan.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFoIrP0aw_rhj7ERVKm_B8AoenoSRILGoEv-V24cEAKeevc_sOKEz70lzt46F4HXcKp8fkeH_eHYWxV2szOLnX6Tn4nJOBFAp02Ts79dioCgWzZQAP_mfK1nkRIp80B3YewjjMapKqFU/s1600/Bundt_cake_pan.jpg" /></a></div>That used to drive me nuts until <u><b>I figured out that baking egg dishes in a bundt pan works like a charm</b></u>. Evenly distributes the heat. Speeds up the whole baking process. House guests think you're a rock star. Which is great! Unless, of course, you don't want them to return.<br />
<br />
<b>Overnight</b><b> Breakfast Casserole</b><br />
* You can mix this up in a jiffy, but it should be refrigerated overnight.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvUgl2q30jrOvJhHk5xh7LM8xjs8g-_rBj3njsv91w76Ag61dWLNN6ukNzE8Cmt84xcnumV5R5qhWrZXWGrPyp6D65kSpQIdYXZ50msacUP0hpehO_zyhVdRADL25h9yQ9rK63EVqLas/s1600/parmesancheese.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvUgl2q30jrOvJhHk5xh7LM8xjs8g-_rBj3njsv91w76Ag61dWLNN6ukNzE8Cmt84xcnumV5R5qhWrZXWGrPyp6D65kSpQIdYXZ50msacUP0hpehO_zyhVdRADL25h9yQ9rK63EVqLas/s1600/parmesancheese.jpg" /></a></div><ul><li>1 package Jimmy Dean Turkey Sausage crumbles (this stuff is fully cooked.)</li>
<li>1 package zesty Italian croutons (I use Pepperidge Farms.)</li>
<li>1 cup asparagus tips</li>
<li>1 cup grape tomatoes, sliced in half</li>
<li>1 tablespoon sweet basil</li>
<li>1/2 cup chopped green onions </li>
<li>2 cups liquid eggs (like Better 'n Eggs or Eggbeaters.) Or, a dozen shell eggs.</li>
<li>1 cup milk</li>
<li>1 cup Parmesan cheese</li>
<li>1 cup Mozzarella cheese </li>
</ul>Stir all these goodies together. Spray the bundt pan with buttery flavored (fat-free) cooking spray. Pour this delightful mess into the bundt pan and refrigerate overnight. Bake @ 350° (F) for 40 to 50 minutes.<br />
<br />
* If you're in a hurry, you can buy ingredients that are good to go and prep this in about 5 minutes. The turkey sausage crumbles I listed are fully cooked, which saves a lot of time. The liquid eggs are not as messy, plus they're half the calories of shell eggs. (So you can add more cheese! :)Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com4tag:blogger.com,1999:blog-2337423518415029783.post-77044616331593304442011-11-19T12:15:00.012-07:002011-11-20T18:26:57.653-07:00Roasted Squash with Sage Cream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggsJc8qQ4wlkbPx0xADVwSvG5sqSdXvxLIwmYyd7quzYTxR82yJAXa8-Yqn7t-7mVOnpX5wVJuYR3hqKZ2DPpc4SQEeWHqSL2XDc2Miz0aRQVs4o2Cind5aoB4nlhGFnaL7l899EkwxvQ/s1600-h/butternut_squash.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5149537720073908354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggsJc8qQ4wlkbPx0xADVwSvG5sqSdXvxLIwmYyd7quzYTxR82yJAXa8-Yqn7t-7mVOnpX5wVJuYR3hqKZ2DPpc4SQEeWHqSL2XDc2Miz0aRQVs4o2Cind5aoB4nlhGFnaL7l899EkwxvQ/s1600/butternut_squash.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></a>I am concomitantly blessed (and cursed!) with a freelance job of writing for a number of food companies. The cursed part is how they expect me to write all sorts of annoying health tips for the holidays. <span style="font-style: italic; font-weight: bold;">For crying out loud, it's Thanksgiving!</span><br />
<br />
Helloooo! The whole point of the holidays is NOT to be healthy. This is <span style="font-weight: bold;">the most wonderful time of the year</span> because we finally have a legitimate excuse to buy pounds and pounds of real butter, heavy whipping cream, and bacon galore!<br />
<br />
<i>Jump start the feeding frenzy with this little goodie.</i><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlGkJggJR1Q1XnjdqL45N6MTj5XkfcI1LRTr7G8o6toQR2iBY06bldJe0W15FtsxVd9_ucmQcxn_fyG5YaWzn6WmWYA8CPikJVZRBNKwNOTAX6FdSCOMOnSVReuUhQRFoQVBPoX4S7iQ/s1600/butternutsquash.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlGkJggJR1Q1XnjdqL45N6MTj5XkfcI1LRTr7G8o6toQR2iBY06bldJe0W15FtsxVd9_ucmQcxn_fyG5YaWzn6WmWYA8CPikJVZRBNKwNOTAX6FdSCOMOnSVReuUhQRFoQVBPoX4S7iQ/s1600/butternutsquash.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This beauty is a Butternut Squash</td></tr>
</tbody></table><span style="font-weight: bold;">Roasted Butternut Squash with a Sweet, Sage Cream Sauce:</span><br />
<br />
<b>Yummy Squash: </b><span style="font-weight: bold;"></span><br />
<ul><li>2 pounds Butternut squash (Here's a handy dandy guide so you don't mess up on the kind.) </li>
<li>2 tablespoons olive oil</li>
<li>Salt and pepper to taste</li>
</ul>Remove the icky junk inside and then slice the squash into wedges.<br />
<br />
Brush with olive oil. Sprinkle with salt and pepper. Roast on a baking sheet @ 350 (F) for about an hour.<br />
<br />
<b>Delightful Sage Cream: </b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8RyJ8jCVbCHLxaazwvMJ4TVFiaPGS0kppM6PnWhItoJJVkIBnCETI3xn7P-KFut0FbCdACi5MlMTec5kB5haO03Rj80mDoYg9OfD1m2iAYKcxbPT-g4qKjxeAi9-5SZACz_XfkedEK0/s1600-h/squash_names.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5149537720073908370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8RyJ8jCVbCHLxaazwvMJ4TVFiaPGS0kppM6PnWhItoJJVkIBnCETI3xn7P-KFut0FbCdACi5MlMTec5kB5haO03Rj80mDoYg9OfD1m2iAYKcxbPT-g4qKjxeAi9-5SZACz_XfkedEK0/s400/squash_names.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></a></div><ul><li>1.5 cups heavy cream</li>
<li>8 fresh sprigs of sage</li>
<li>2 tablespoons, or 3, of real maple syrup (I add 2, taste it, and decide if it needs a bit more.)</li>
</ul><b>Simmer</b> heavy cream and sage sprigs in a saucepan over low heat for about 30 minutes. <b>Remove</b> the sage sprigs. Bring the cream to a <b>boil</b> and cook until this aromatic mess is reduced to about 2/3 cup.<br />
<br />
Place your pretty squash wedges in a serving dish. Drizzle with sage cream. And, stay outta the line of fire. <i>'Cause they'll be fighting over this one...</i><br />
<br />
Serves 8 polite guests or 4 ill-mannered friends.<br />
<br />
<span style="font-size: small;"><u><i>Fun Facts to Know and Tell:</i></u></span><br />
<span style="font-size: small;">1) <b>There has never been a study proving</b> the association of saturated fat consumption to heart disease. (Even though the entire low fat, no fat food industry is based on this premise.)</span><br />
<span style="font-size: small;">2) The American Journal of Clinical Nutrition recently published the results of a major study on saturated fat intake and cardiovascular disease (58,453 men and women over 14 years.) <b>They found that people who ate the most saturated fat had the same heart attack risk as those who ate the least.</b></span>Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com0tag:blogger.com,1999:blog-2337423518415029783.post-53183106127477726592011-11-12T08:34:00.009-07:002011-11-12T08:58:21.335-07:00Kick Ass Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsnR4aR9VzQs-fztp4SxKQb3S8R_jkWrQ82uVjTHO2yhzxmt0r_i4WvAYiK7TsMGdULbLa3Luq1Y1DkM5LmTC_-3sb2j36VNmyuWNEhSsTe07X0QoktliNksrbeIMxeGhxk0S7ynfX9A/s1600-h/chocolate.cookie.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5054410949179990482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsnR4aR9VzQs-fztp4SxKQb3S8R_jkWrQ82uVjTHO2yhzxmt0r_i4WvAYiK7TsMGdULbLa3Luq1Y1DkM5LmTC_-3sb2j36VNmyuWNEhSsTe07X0QoktliNksrbeIMxeGhxk0S7ynfX9A/s1600/chocolate.cookie.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gram started this tradition, then Mom, now me. Whenever we need a chocolate fix.</td></tr>
</tbody></table>I'm munching on a Kick Ass Cookie as I type this. For breakfast. I wouldn't recommend that. Unless you, like me, find yourself home alone. (So nobody catches you in the act.) <br />
<br />
I grew up on this recipe. My Grandmother made these cookies for her daughters. Mom made them for me. I make 'em for my daughter... I made her a batch just last night! Though that's a pretty lame excuse. <i>Seeing as how she's out of town this weekend.</i><br />
<br />
<u><i><span style="font-size: large; font-weight: bold;">Kick Ass Cookies</span></i></u><br />
<span style="font-size: 85%;">This recipe makes between 0 and 2 dozen, depending upon how much cookie dough you eat. The order in which you combine these ingredients really doesn't matter. However! If you begin with sugary butter, you can start nibbling from the get-go!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYjCTDG7IAr-VSZovByIT1rOxwdvBwY-3q183nmcv1WLbLOZZqsCGtCNOR3B6nbOQGcmWH3rwAWn_lOTkmiZ9MVyeRVRURrD3d9Bnl5nYBqQTurMvw3lsfD77HGjX-cc-AU29D9sa72o/s1600/baking_opt.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYjCTDG7IAr-VSZovByIT1rOxwdvBwY-3q183nmcv1WLbLOZZqsCGtCNOR3B6nbOQGcmWH3rwAWn_lOTkmiZ9MVyeRVRURrD3d9Bnl5nYBqQTurMvw3lsfD77HGjX-cc-AU29D9sa72o/s320/baking_opt.jpg" width="216" /></a></div><span style="font-weight: bold;">Mix Up:</span><br />
6 Tablespoons Butter<br />
3/4 Cup Sugar<br />
<br />
<span style="font-weight: bold;">Add In:</span> <br />
6 Tablespoons Dutch Cocoa<br />
6 Tablespoons Milk<br />
1 Tablespoon Vanilla<br />
1/2 Teaspoon Baking Powder<br />
1/2 Teaspoon Salt<br />
1/3 Teaspoon Baking Soda <br />
1 Egg <br />
<br />
<span style="font-weight: bold;">Last but not least:</span><br />
1 1/4 Cups Flour<br />
<br />
<span style="font-size: small;">* Bake @ 350 (F) for 12 minutes. </span><br />
<br />
I'm not sure what makes these cookies so delightful. Perhaps because they're so simple? We're in the midst of a food trend where everyone is trying to out-do one another. Recipes are bigger, better, and unnecessarily decadent. (Good luck trying to find a chocolate cookie that does <b>not</b> include mocha, chocolate chunks + 3 kinds of nuts for good measure... But, hey! There's flax in it so it must be healthy...)<br />
<br />
Here's the deal: I've exchanged this recipe a million times and always get the same response: We ate the whole batch!<br />
<br />
And, the moral of this tirade? Cookies are Good Food. You should eat some every day. <br />
<br />
<i><span style="font-size: small;">Buon Appetito.</span></i><br />
<span style="font-size: 85%;"><br />
</span><br />
<span style="font-size: 85%;"><i><span style="font-size: small;">* Are you thinking about lowering the fat in this extra special recipe? Get off my blog.<br />
** Looking to satisfy a sweet tooth? Double the sugar. This family loves chocolate, but not sweet treats.</span></i><br />
</span>Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com6tag:blogger.com,1999:blog-2337423518415029783.post-33753657211632194992011-11-09T11:45:00.009-07:002011-11-09T12:08:30.061-07:00Low Fat Stroganoff Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJaUhZKK2NI9TT8LX8_rQmI2ouFxFQhHt221PTQqnBlVeT4cn44MT6wR1ycCPSPx-LgrWJwva3g_x6odP8vLJr-fqhe_d0rXlGZ2OVNeqfshJwJ38VToKt0pbqfEJtY84Gn_3HDUCRn8/s1600/clocks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJaUhZKK2NI9TT8LX8_rQmI2ouFxFQhHt221PTQqnBlVeT4cn44MT6wR1ycCPSPx-LgrWJwva3g_x6odP8vLJr-fqhe_d0rXlGZ2OVNeqfshJwJ38VToKt0pbqfEJtY84Gn_3HDUCRn8/s1600/clocks.jpg" /></a></div>First week after the end of our blessed daily light savings time... when it starts getting dark around 4. And, it feels exceptionally cold and miserable ~ even when it's not.. well, that's the hardest time for me to watch what I eat.<br />
<br />
I <strike>need</strike> want heavy foods and cozy casseroles <i>and why not add a whole stick of butter?</i> Fat not only tastes good. It feels good! Right up until I try to hoist myself into last year's ski pants.<br />
<br />
<b>This favorite 'comfort food' recipe evolved out of necessity ~</b><br />
1) Real beef stroganoff is so high in fat I had to kick it off the menu. Permanently.<br />
2) I'd be lost without an oven. I rarely, if ever, have the time to monitor a stove top recipe.<br />
<br />
Give it a shot... I don't think you'll be able to tell this is low fat. My family couldn't.*<br />
<br />
<span style="font-weight: bold;">Low Fat Beef Stroganoff Casserole</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiyM9Fkh3l3vcnjMlTwQ1ItRpZms2VLKcYpotQJXA263lcLGiTwWnnO8pwwLnnChATViDq1_hX1yRYnNh0C4T5r86bpPDFA6gOm_vtHlqBlqgM5W2XnndhhtfZuvJF-AF9kLuWL5MKq8/s1600-h/stroganoff.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5394122835870451074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiyM9Fkh3l3vcnjMlTwQ1ItRpZms2VLKcYpotQJXA263lcLGiTwWnnO8pwwLnnChATViDq1_hX1yRYnNh0C4T5r86bpPDFA6gOm_vtHlqBlqgM5W2XnndhhtfZuvJF-AF9kLuWL5MKq8/s400/stroganoff.jpg" style="float: right; height: 300px; margin: 0pt 0pt 10px 10px; width: 300px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It doesn't look nearly this pretty when I make it.</td></tr>
</tbody></table><span style="font-size: x-small;"><span style="font-style: italic;">* If you do this up right, the whole thing should come in at around 7 grams of fat, per serving <u>which is about 20 grams of fat less than the real deal.</u></span></span><br />
<ul><li>1 lb. beef chuck roast cut into bite-size pieces.</li>
<li>1 bunch, chopped green onions, tops and all.</li>
<li>1 container sliced Baby Bella mushrooms.</li>
<li>3 cloves chopped garlic. <i>Or, 2 tsp. roasted garlic that comes in the glass jars.</i></li>
<li>1 can fat-free cream of mushroom soup + water.</li>
<li>3 tbs. Worcestershire sauce.</li>
<li>1/2 package <b>No Yolk pasta noodles.</b></li>
</ul>In a teflon pan, with cooking spray, stir fry the beef, garlic and shrooms for about 5 minutes. Don't bother boiling the noodles, they'll cook in the sauce. Add the other goodies, put this mess in your favorite casserole dish, covered. Bake @350 for approximately 30 minutes.<br />
<br />
<i><b>What they don't know what hurt them.</b></i><br />
* 'Low Fat' is a very bad word in this household. Therefore, I never utter it out loud. No Yolk noodles are lower in fat and they can't tell the diff.Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com0tag:blogger.com,1999:blog-2337423518415029783.post-15465236117807193622011-11-07T13:22:00.010-07:002011-11-07T16:16:43.889-07:00Quickie Yeast Bread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bTA3EO4xZC5kmoG4SnYopAMmXp2JPMgvGYyFFnqV1HNfppepQkbaRkthUNDWfzk9b2mAGUOGf12ft185Nm_j4BGmwtoTcGy5eCbafDhcCQOGuTmwRW4EqW_2vPvoKHqVu9_FtG3N7LU/s1600/bread1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bTA3EO4xZC5kmoG4SnYopAMmXp2JPMgvGYyFFnqV1HNfppepQkbaRkthUNDWfzk9b2mAGUOGf12ft185Nm_j4BGmwtoTcGy5eCbafDhcCQOGuTmwRW4EqW_2vPvoKHqVu9_FtG3N7LU/s400/bread1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yum</td></tr>
</tbody></table>In winter, I bake a lot of bread. Because I have a fabulous track record of failing about 50% of the time.<br />
<br />
The upside to this is all the birds who call my garden 'home.' (They get to peck away at my rejects.) Since fewer birds are migrating south these days, they're quite delighted when I screw up.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGUSe3UQE3mNg2OXe4NdgX9fuAtBzuWSOrQLpBr2GnRNmJ7XX7hBM-zkyhzwMOMlXRoBVaAK11FFycecMgqTLcFujvMbSOPAy2IkJ4QoI94l7xUJhB8esva5aZ9_950_kp-kONQSbX90/s1600/dove.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGUSe3UQE3mNg2OXe4NdgX9fuAtBzuWSOrQLpBr2GnRNmJ7XX7hBM-zkyhzwMOMlXRoBVaAK11FFycecMgqTLcFujvMbSOPAy2IkJ4QoI94l7xUJhB8esva5aZ9_950_kp-kONQSbX90/s1600/dove.jpg" /></a></div>Dry air messes with my breads. High altitudes do, too. <b>Yeast breads rise much faster at 7,000 feet. When bread dough rises that quickly, the flavor doesn't have adequate time to develop.</b> <br />
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Here are two hot tips for tackling high altitude bread baking. And, a breakthrough recipe. I really loved the flavor of this one. So much so that the little birdies will go hungry this week.<br />
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<u><b>High Altitude Bread Tips:</b></u><br />
<ul><li>Never let your bread dough double in size. Check after 30 minutes and punch it down. If your bread dough is rising like crazy, it's okay to punch it down twice (vs. once at lower altitudes.) </li>
<li>Salt is your friend. Worry about your sodium intake with other recipes. Salt is a yeast retardant and a cook's blessing when it comes to high altitude bread baking.</li>
</ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3NijYUkDReNTJE5R9MwhazseAhbP8f5dFjZANtV1W6S42PPyIIrBhUWi6nbbywMCf-DuU899CzHJ4yFW361eDhd9zhEX_8K__FJvUPcLRHpxyBmB0GPCQdlbIYrmCLf5X2x6QHfKY68/s1600/bread2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3NijYUkDReNTJE5R9MwhazseAhbP8f5dFjZANtV1W6S42PPyIIrBhUWi6nbbywMCf-DuU899CzHJ4yFW361eDhd9zhEX_8K__FJvUPcLRHpxyBmB0GPCQdlbIYrmCLf5X2x6QHfKY68/s400/bread2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Light texture. Great crunchy crust.</td></tr>
</tbody></table><u><b>Quickie Yeast Bread Recipe:</b></u><br />
<b>~ Stir 1.5 tablespoons dry yeast into 2 cups of warm water.</b> Let it rest for a few minutes. Until you see some foamy action in the bowl.<br />
<b>~ Add 2 teaspoons salt and 1/4 cup light vegetable oil</b> to the yeast/water mixture.<br />
~ Stir in <b>2 cups of bread flour</b>. <br />
~ Sprinkle flour on your counter top. Rub a bit of cooking oil onto your hands to avoid the stickies. <br />
~ Plop the loose dough onto this floured surface and <b>knead 2 more cups of bread flour into the dough.</b><br />
* Depending upon your elevation, you might want to add one more cup of flour to this recipe. Judge this by how elastic your dough feels. <i>We don't want the dough to feel stiff.</i><br />
~ Rub your dough ball with a little bit of oil. Place it back in the bowl, in a warm spot, and check it about 30 minutes. Punch it down.<br />
<b>~ Shape it into 2 loaves. Let it rise again. Bake @ 400 (F) for about 30 minutes.</b><br />
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* Bread flour, which is higher in protein, contains a little bit of barley flour. This helps the yeast work properly and provides a more delicious texture.Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com7tag:blogger.com,1999:blog-2337423518415029783.post-66499590471552248662011-11-02T12:24:00.014-06:002011-11-02T16:20:14.289-06:00The I Say, You Say, Kielbasa Bake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Pt0UhZzA6-p5elG3bg7W7opaOSJ2n2Z3lIrlu-ST5wtTP8ESMlGPFlGof2t1G5YHV5zuo4fK7ZvKW5lIYc3rFKc4iJv50KvR6IFwY5TJ8zTEbpYp5GTd-3BYiM59TadT7d5yk4DfMF8/s1600/roastedveggies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Pt0UhZzA6-p5elG3bg7W7opaOSJ2n2Z3lIrlu-ST5wtTP8ESMlGPFlGof2t1G5YHV5zuo4fK7ZvKW5lIYc3rFKc4iJv50KvR6IFwY5TJ8zTEbpYp5GTd-3BYiM59TadT7d5yk4DfMF8/s400/roastedveggies.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Veggies with a Delightful Sage Seasoning</td></tr>
</tbody></table>A birthday dinner (mine) with the girls last week inspired this roasted veggie concoction, created by my oldest and dearest friend, Haze.<br />
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<i><b>Do you futz with recipes? </b></i><b>I always do.</b> For me, that's half the fun of cooking. No matter what the recipe tells me to do I'll doll it up to suit my fancy. The funny thing about this is my super silly double standard... I can't resist re-doing a recipe. But, if people tell me they've messed with one of <u>my</u> recipes, I get mad! :)<br />
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And, I'll bet Haze does, too. So, I thought I'd let you have her original recipe <u>plus</u> notes on all the ridiculous changes I made to it. <i>Which just might inspire you to make some changes of your own..</i><br />
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Whatever path you choose, I can pretty much guarantee your family will love this.<br />
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<b>Roasted Veggie and Kielbasa Bake</b><br />
<b><span style="font-size: x-small;">* Chop veggies into bite-size pieces. Chop brussels in half. Cut Kielbasa into 1/2 inch slices.</span> </b><br />
<ul><li><b>4 cups brussel sprouts</b></li>
<ul><li><i>(I did 2 c. brussels and 2 c. broccolini)</i></li>
</ul><li><b>1 large red onion</b></li>
<ul><li><i>(I did shallots, sweet onions and elephant garlic cloves)</i></li>
</ul><li><b>16 oz. Kielbasa</b></li>
<ul><li><i>(I did 32 oz. turkey Kielbasa) </i></li>
</ul><li><b>2 Yukon potatoes</b></li>
<ul><li><i>(I did 1 Yukon and 1 sweet potato) </i></li>
</ul><li><b>2 baking apples</b></li>
<ul><li> <i>(I did 3 Granny Smiths)</i></li>
</ul><li><b>6 carrots</b></li>
<ul><li><i>(I used 3 carrots, not chopped, and 3 parsnips, not chopped) </i></li>
</ul><li><b>2 teaspoons dried sage</b></li>
<ul><li><i>Haze! Aren't you proud of me? I did not mess with your sage! :)</i></li>
</ul><li>Salt and pepper to taste.</li>
</ul>Spread out these goodies on a cookie sheet. (You may need two.) Drizzle with 2-3 TBS olive oil. Roast @ 400 (F) for about 45 minutes.<br />
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* Kielbasa is a very flavorful Polish pork sausage. I opted for turkey kielbasa - not to lower the calories - so we could eat twice as much and not feel guilty. :)<br />
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** <i>This recipe takes a good half hour of prep work but it's well worth the effort. The sage-y aroma coming from the oven inspired some seriously grumbling tummies. And, the whole thing disappeared in the blink of an eye, the second she placed it on the dinner table. </i>Kate/High Altitude Gardeninghttp://www.blogger.com/profile/06690999267357525527noreply@blogger.com4