tag:blogger.com,1999:blog-59761925624307808782024-03-12T21:23:24.487-04:00All Things FoodieFoodie and wine experiences in North Carolina and places we travel to along with some home cooking recipes and stories. Keto/low carb/paleo themed.Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-5976192562430780878.post-77202404773114839662024-03-10T18:27:00.000-04:002024-03-10T18:27:10.183-04:00Cuatro Rayas Verdejo 2021: A Pleasant Surprise<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbFpQ6CFipn43Q4Tec4N3ItzQ8E3-FjfBt1GIhuSjApsSdq-LprE2NLn8_Ciea5D8O0s9N4gFYptmLAs1VLFzgfBRHVcD-iIBkLxSy8maRxb8xQlDxIeGXCI8yV_x2vACWu5LwayAAsF3ZiRXgVH2v8iwr67aOk8XvodFMHfy0EEDlB9j9uN5En5xYxOwB/s4032/IMG_3781.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbFpQ6CFipn43Q4Tec4N3ItzQ8E3-FjfBt1GIhuSjApsSdq-LprE2NLn8_Ciea5D8O0s9N4gFYptmLAs1VLFzgfBRHVcD-iIBkLxSy8maRxb8xQlDxIeGXCI8yV_x2vACWu5LwayAAsF3ZiRXgVH2v8iwr67aOk8XvodFMHfy0EEDlB9j9uN5En5xYxOwB/s320/IMG_3781.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBs2NdIcO_qnkQsxdtEocsi5VG6K_rcVoJu_QbqbvuMxEu4A71M9zBYQtaMLn9XNn6AssC8Fl88IOgTp1w_-AqYbCFfpudPPWExb4LocNKKscQgSN_9IYv3V7WJzMf6dgU6DHZ2nVmjd3DxpyJzhV_QmnkxHG2xAWCDmFNa6Z_ghjDed5oROqeXVlTlorc/s4032/IMG_3782.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBs2NdIcO_qnkQsxdtEocsi5VG6K_rcVoJu_QbqbvuMxEu4A71M9zBYQtaMLn9XNn6AssC8Fl88IOgTp1w_-AqYbCFfpudPPWExb4LocNKKscQgSN_9IYv3V7WJzMf6dgU6DHZ2nVmjd3DxpyJzhV_QmnkxHG2xAWCDmFNa6Z_ghjDed5oROqeXVlTlorc/s320/IMG_3782.jpeg" width="240" /></a></div><p>My wife Brenda and I enjoy drinking wine. Please join us on our journeys in tasting and trying many of the great wines that are available to us here in the United States of America. With the warm weather rolling in here on the coast of North Carolina, we decided to start trying some crispy whites for the Spring and Summer.</p><p>Today we tried for the first time a Verdejo (pronounced "Varr-dey-ho") from Rueda, Spain. We found it at Costco in Wilmington, NC and decided to take a chance on it as we had heard it was a pleasant white wine as a change of pace from Pinot Grigio and Sauvignon Blanc wines we are used to. We purchased a 2021 Cuatro Rayas Verdejo rated 90 points by <i>Wine Enthusiast</i>. Verdejo is a white grape variety from Spain that has been around for 100+ years. It is mainly found in the Rueda region of Spain. The vineyard producing this wine is made by the Cuatro Rayas winery in the D.O. Rueda, in
Valladolid, Spain. The characteristics from this white grape are its high acidity and bright flavors. The label on the back of the bottle discusses “Night Harvest". From the label: "The Pago of "Cuatro Rayas" which lends its name to our most global wine, is an enclave where four villages deeply rooted in wine-making intersect. Elaborated entirely with grapes of the Verdejo variety all from night harvest, this wine makes a classic paring with fish and shellfish or, with its great structure in the mouth, daring with roasts and grilled meats."</p><p>This wine did not disappoint us when we tried it with baked dry rub pork spare ribs prepared by Brenda. The wine exhibited citrusy flavors of lime and lemon, peach and surprisingly, a hint of coconut on this crisp wine. Even though it had a crispy taste, it also had a really appealing smooth feel on the tongue.</p><p>The wine is reasonably priced and we feel would make a great summer wine as a stand alone on hot days. Priced around the $10 range, it is also a great deal for such a nice wine. We recommend you buy a bottle or two, you won't be disappointed in its flavor and taste. We know we'll be enjoying it this Summer.<br /></p><p><br /></p><p></p>Bob Swickhttp://www.blogger.com/profile/04474657552346869425noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-48116870735865160972023-11-04T16:16:00.004-04:002023-11-04T16:16:38.223-04:00Steamer Pot at Moore Street Oyster Bar<p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwo_IcsPPrI80QC_ZCU-NBJLF18ImgFfAefQeOSEGtAld_ACyQpOAzQgC-FlAqlgba6DuV6vXIa1uzUmC36hty7Pa5KiCNCo2f9LR_DCZEyQANI60QJxrDU0ylJYzvknJLpPbTNS-AAAW7vyxRVt_wn9Y8kQzWfSMP7skzJwGeIkV0rzZQW7IMCHb-sbiE/s4032/IMG_3728.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwo_IcsPPrI80QC_ZCU-NBJLF18ImgFfAefQeOSEGtAld_ACyQpOAzQgC-FlAqlgba6DuV6vXIa1uzUmC36hty7Pa5KiCNCo2f9LR_DCZEyQANI60QJxrDU0ylJYzvknJLpPbTNS-AAAW7vyxRVt_wn9Y8kQzWfSMP7skzJwGeIkV0rzZQW7IMCHb-sbiE/s320/IMG_3728.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Moore Street Bucket - Steamer Pot (split into two plates)</td></tr></tbody></table><br /> </p><p><span style="background-color: white; caret-color: rgb(255, 255, 255); font-family: "Lobster Two"; font-size: 17.6px; letter-spacing: 0.352px; text-align: center; white-space: pre-wrap;">It had been a while since Bob (carb man) and I had eaten at Moore Street Oyster Bar so while running some errands in town we decided to stop in and get our favorite Steamer Pot, the Moore Street Bucket.</span></p><p><span style="background-color: white; caret-color: rgb(255, 255, 255); font-family: "Lobster Two"; font-size: 17.6px; letter-spacing: 0.352px; text-align: center; white-space: pre-wrap;">It includes: One pound of shrimp, one and a half pounds of snow crab, and Andouille sausage with your</span><span style="background-color: white; caret-color: rgb(255, 255, 255); font-family: "Lobster Two"; font-size: 17.6px; letter-spacing: 0.352px; text-align: center; white-space: pre-wrap;"> choice of seasoning. Served with cocktail sauce, and hot butter. It's perfect for two people (or one hungry person). We always get it with Old Bay seasoning on it. It's so </span><span style="font-family: Lobster Two;"><span style="caret-color: rgb(255, 255, 255); font-size: 17.6px; letter-spacing: 0.352px; white-space-collapse: preserve;">delicious and everything always comes out cooked perfectly. </span></span></p><p>Always a great place to hang out, the food is consistently great and the service as well. Fun fun!</p><p><br /></p>Tommy and Teaghanhttp://www.blogger.com/profile/07221145121167462176noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-65997762171657734242022-11-27T12:33:00.002-05:002023-11-12T09:09:11.669-05:00Paleo Almond Flour Paleo Pancakes<p><span style="font-family: arial;"> <b>Almond Flour Paleo Pancakes</b></span></p><p class="p3" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px 0px 2px;"><span class="s1" style="font-family: arial; letter-spacing: 0.2px;">Ingredients</span></p><p class="p4" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><span style="font-family: arial;"><span class="s2" style="text-decoration-line: underline;"><b></b></span><br /></span></p><p class="p5" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">1-1/3 cup fine ground almond flour</span></p><p class="p5" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">1 teaspoon baking powder</span></p><p class="p5" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">¼ teaspoon sea salt</span></p><p class="p5" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">¼ cup coconut milk, more if needed. <i>I used Thai full fat coconut milk. Other brands may be a more watery consistency.</i></span></p><p class="p5" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">2 large eggs</span></p><p class="p5" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">1 teaspoon vanilla</span></p><p class="p5" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">Ghee or coconut oil, whichever you prefer, for the pan</span></p><p class="p5" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">1 tablespoon pure maple syrup, more for serving</span></p><p class="p5" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><br /></span></p><p class="p5" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">Recipe can easily be doubled and produced 12 medium sized pancakes. Tip: you might need to add an extra egg is batter is too thick without it. </span></p><p class="p5" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><br /></span></p><p class="p5" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">Gather all ingredients and make sure the Eggs, coconut milk and almond flour (I keep mine in fridge so it needs to come to room temperature as well) are <u>room temperature</u>. I find this makes the biggest difference in batter consistency.</span></p><p class="p5" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><br /></span></p><p class="p5" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">Mix dry ingredients together. Then add the coconut milk, eggs, and vanilla. Heat pan to medium heat and add Ghee or coconut oil to the pan to melt. I use an induction cooktop with a 13" induction pan and cooked them on setting 5. Then add a scoop of batter. To make a small pancake, spread it out a little then let heat until bubbles form and it's lightly browned on the bottom (about 2 mins). Flip pancake over and continue cooking. I made larger pancakes and smaller ones and just cooked till done. The smaller ones are easier to flip but if the batter is correct they should flip easily even if made a little larger. I did use a 13" pan and cooked 2 large and 2 small at the same time and they came out like the ones in the photo below. Once done, add REAL maple syrup, not and other kind with corn syrup, etc. because they will not be Paleo and that's way too much sugar/corn syrup for anyone. </span></p><p class="p5" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><br /></span></p><p class="p5" style="background-color: black; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">Note, If batter is too crumbly and dry, add another egg to bind the batter.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCCsCiv_XXFWGuhu1AS5TVh6suMMhg6eD2QC2YNRrGTa_mBxvBNiyw_wIdhNQxbnxWxy23ndmzI6H6tou3r-ZgFKiOnBe_tkiHrq5WHJyRYkwGnanQ863B5yidzuy1kwsq8czqwqOkjPhorbR-pjdiNMrVpVY5TExG6NfixhuE16JkvsodSQ2d0A2RA/s3024/IMG_1071.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCCsCiv_XXFWGuhu1AS5TVh6suMMhg6eD2QC2YNRrGTa_mBxvBNiyw_wIdhNQxbnxWxy23ndmzI6H6tou3r-ZgFKiOnBe_tkiHrq5WHJyRYkwGnanQ863B5yidzuy1kwsq8czqwqOkjPhorbR-pjdiNMrVpVY5TExG6NfixhuE16JkvsodSQ2d0A2RA/s320/IMG_1071.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BU2eN_0pawdgf12cTaa2J4Gw9e1nAudOa9jRXGxszQ5dL_7H5Ev6-Z99Anartjvw_sK6b_9x_wPfJMlYhdnA3ir38s1wyh7zWbe6q9OY4x7YwOJzyVVg0-c_ernfju4RSjPzm0Z1tK2E5vcdRX5vy2lUWUpja380LfVTTv5Izw5WOIdiSOsef-QGdg/s4032/IMG_1064.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BU2eN_0pawdgf12cTaa2J4Gw9e1nAudOa9jRXGxszQ5dL_7H5Ev6-Z99Anartjvw_sK6b_9x_wPfJMlYhdnA3ir38s1wyh7zWbe6q9OY4x7YwOJzyVVg0-c_ernfju4RSjPzm0Z1tK2E5vcdRX5vy2lUWUpja380LfVTTv5Izw5WOIdiSOsef-QGdg/s320/IMG_1064.JPG" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Batter is not too dry or too runny. Adding an extra egg if your batter does turn out too thick will also help to bind the batter for a better pancake.</td></tr></tbody></table></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlbDM_pJnBKj744MS-0OT5wbxMm-usJesRwkIDKGso7xWoX1nRpWDUeSX4Tp99PDiDg8YJ4W7L1PgyybbFIgvNKctz7jjbNVYXO3P273Ee8tfmd2UIqins6z5CIHSveL6KlY-5ySH_gEuvEiV2JeHcEUJfpzkYP9D-9BJ-Is7nTa7MH0aqlwQGjasjw/s4032/IMG_1067.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlbDM_pJnBKj744MS-0OT5wbxMm-usJesRwkIDKGso7xWoX1nRpWDUeSX4Tp99PDiDg8YJ4W7L1PgyybbFIgvNKctz7jjbNVYXO3P273Ee8tfmd2UIqins6z5CIHSveL6KlY-5ySH_gEuvEiV2JeHcEUJfpzkYP9D-9BJ-Is7nTa7MH0aqlwQGjasjw/s320/IMG_1067.JPG" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">cook until bubbles form and bottom is lightly browned then they can be flipped over easily<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9k-ztx-8eOO_39a3eJ0OsWpnvQjJ20NtyoZSCq0v2E1iulb_9_1M4h5XXaRnduVyjhYOe_sm337NT8MMF56389GzCfWRhMfpukDL-9zxEAViTPEHfQn5j4Lor61aOetMSFwGyPr16-fILfOc5e1ey2JG9jJimjH-xRVt4oWpqwl8u0YK1A0Y7auxNw/s4032/IMG_1068.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9k-ztx-8eOO_39a3eJ0OsWpnvQjJ20NtyoZSCq0v2E1iulb_9_1M4h5XXaRnduVyjhYOe_sm337NT8MMF56389GzCfWRhMfpukDL-9zxEAViTPEHfQn5j4Lor61aOetMSFwGyPr16-fILfOc5e1ey2JG9jJimjH-xRVt4oWpqwl8u0YK1A0Y7auxNw/s320/IMG_1068.JPG" width="240" /></a></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQljERTLLpSG3-gZkcz05P8-7pzwqvmsHepFLHjIJ6i5Mfw_G3mW0tb_JeZwag1YGKpwJDIGsqXNEJ92PESKaGH44VIrI_JAe-QH-zXo9PLEWGKV2aKlNrnB4dBrpckoCQdiTats8wLmHktB2p-10RFB54I4HgYlKcsFMKTSBufvU11svD2DlFwP-DxA/s3024/IMG_1070.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQljERTLLpSG3-gZkcz05P8-7pzwqvmsHepFLHjIJ6i5Mfw_G3mW0tb_JeZwag1YGKpwJDIGsqXNEJ92PESKaGH44VIrI_JAe-QH-zXo9PLEWGKV2aKlNrnB4dBrpckoCQdiTats8wLmHktB2p-10RFB54I4HgYlKcsFMKTSBufvU11svD2DlFwP-DxA/s320/IMG_1070.JPG" width="320" /></a></div><br /><p></p>Tommy and Teaghanhttp://www.blogger.com/profile/07221145121167462176noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-21567177408567265442020-04-10T15:50:00.002-04:002020-04-10T15:50:31.851-04:00Paleo Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfAppH-nmj5e3UptVb8OV3IYt4hRwC_icW_lfSXB1T5s128G75UD99-k3VHgVtA4iRD1gkyXP86LmI4AKlz-ZqhWTD3WuXxvrPwBbJXDOFw-1T2l6wITnrpwr4dU_mJC1uH276vBwBdVQ/s1600/IMG_0644.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfAppH-nmj5e3UptVb8OV3IYt4hRwC_icW_lfSXB1T5s128G75UD99-k3VHgVtA4iRD1gkyXP86LmI4AKlz-ZqhWTD3WuXxvrPwBbJXDOFw-1T2l6wITnrpwr4dU_mJC1uH276vBwBdVQ/s320/IMG_0644.HEIC" width="240" /></a></div>
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<br />
Looking at a few ripe bananas on the counter today prompted me to make a banana bread. I had some almond and coconut flour, bananas, coconut oil, and eggs so I knew I could make a nice paleo version. I think I've finally gotten to the emotional state from being at home one too many days since this covid-19 panic started. I miss my friends, my favorite restaurants, my usual freedom, and many other normal daily routines. While I eat Paleo style on and off, I'm not normally a baker nor a sweets lover. But, my husband loves this kind of food! This has to be one of the best banana breads I have ever made. It came out so moist and held together so well, it slid out of the pan and off the parchment paper perfectly and whole. I'm in awe. So have fun making this and I hope it comes out as delicious for you as it did for me.<br />
<br />
Paleo Banana Bread<br />
<br />
1 ½ cups almond flour<br />
1/4 cup coconut flour (may need to adjust due to the wetness of the banana batter)<br />
1 tsp baking soda<br />
½ tsp salt<br />
4 large eggs<br />
4 ripe bananas, mashed<br />
¼ cup coconut oil, melted<br />
3 tablespoons real maple syrup<br />
1 tsp vanilla extract<br />
1 tsp cinnamon<br />
<br />
Instructions<br />
<br />
1. Preheat oven to 375 degrees F.<br />
<br />
2. Line a loaf pan with parchment paper<br />
<br />
3. In a large mixing bowl add the bananas and mash them with a fork. Then add the eggs, coconut oil, maple syrup, and vanilla extract and mix together till well blended.<br />
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4. Next, add in the almond flour, baking soda, cinnamon, and salt and then<br />
mix together with a wooden spoon until well combined.<br />
<br />
5. The mixture should be pretty wet depending on the amount of bananas you use. Add in the coconut flour until the mixture thickens up some. Remember coconut flour is highly absorbant so mix it a little at a time and add more if necessary.<br />
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6. Spoon into the parchment paper lined loaf pan.<br />
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7. Bake in the oven for 40-50 minutes, until a toothpick comes out clean.<br />
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8. Remove from the loaf pan to cool.<br />
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Good luck and enjoy!<br />
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<br />Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-24549364937527547492019-11-16T17:35:00.001-05:002019-11-16T17:35:34.425-05:00Mystic, CT Getaway at the Seaport and Red 360<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;">On a recent Sunday we decided to take a trip to
Mystic Seaport to view the exhibition of the legendary British painter, J.M.W.
Turner, being held at the Museum. </span><span style="font-family: "Times New Roman"; font-size: 12pt;">The exhibit is</span><span style="font-family: "Times New Roman"; font-size: 12pt;"> in partnership with Tate, London and is being held from October 5, 2019
through February 23, 2020.</span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span></div>
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Since I
have recently picked up a paintbrush and started painting with watercolor I was
specifically interested in seeing Turner’s watercolor paintings.<span style="mso-spacerun: yes;"> </span>This exhibit holds a fabulous selection
of over 90 of his works.<span style="mso-spacerun: yes;"> The exhibit is well organized with great explanations of each work. </span>It was a
busy day at the exhibit and I was really inspired by his work and picked
up some tips on how to improve my own work.<span style="mso-spacerun: yes;"> </span>There were plenty of
books for sale at the Museum about Turner as well.<span style="mso-spacerun: yes;"> </span>I am now the owner of his book titled “How to Paint Like
Turner.”<span style="mso-spacerun: yes;"> </span>If I could only be so
lucky to paint even one stroke like his work I’ll be happy!<span style="mso-spacerun: yes;"> </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp76FTy4lnGVN5PWjpP3VGq7xY_75SO1bZkbZGNGqH35EvSJ9T-WjDkapGxYdP6fX3O_Adsg16XECPy_nmSb8_8kLM5LaeOoNLrgB3-daEX9Zlz6D3g8lgeLXhnMmX7aMqGt1BKCvgTAHo/s1600/IMG_8882.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1512" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp76FTy4lnGVN5PWjpP3VGq7xY_75SO1bZkbZGNGqH35EvSJ9T-WjDkapGxYdP6fX3O_Adsg16XECPy_nmSb8_8kLM5LaeOoNLrgB3-daEX9Zlz6D3g8lgeLXhnMmX7aMqGt1BKCvgTAHo/s320/IMG_8882.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">J.M.W. TURNER: WATERCOLORS FROM TATE</td></tr>
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Once we finished the Turner exhibit, we headed out to
explore a little more of the Seaport.<span style="mso-spacerun: yes;">
</span>One particular room was fascinating, The Wendell Building, that houses figureheads
that are mounted on the wall in the building.<span style="mso-spacerun: yes;"> </span>It was interesting to see the various sizes, colors and skill
exhibited on the figureheads and ships’ carvings from craftsmen centuries
ago.<span style="mso-spacerun: yes;"> </span></div>
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We also took a quick look at the Mayflower II while we were there.<span style="mso-spacerun: yes;"> </span>Someone pointed out to us that we’d be
surprised by the size of the ship and indeed we were.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>There it was in
all its glory, and yes we were surprised at how small it was!<span style="mso-spacerun: yes;"> </span>Visitor’s to Mystic Seaport
are really going to be in for a treat to see the Mayflower II in 2020 for the
commemoration of its 400<sup>th</sup> year celebration of the Pilgrims' landing
at Plymouth Rock.<span style="mso-spacerun: yes;"> </span></div>
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Once we finished walking around the Seaport we set off to
get lunch at a restaurant recommended by friends that are frequent visitors to Mystic during
the summer.<span style="mso-spacerun: yes;"> </span>There were a few
places to choose from and we decided on Red 360 because it had Sunday Brunch items, a good "winetail" list and it had waterfront views of the Mystic River and boats in the marina. </div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Red 360 is a bar and restaurant located in downtown Mystic on the Mystic
River. You get there by going through to the back of a marina. It is a good-sized restaurant and was
very busy for a Fall Sunday. As it
was the last day of Restaurant Week it had a rather busy crowd. We managed to get a seat at the inner
bar and had a beautiful view of the boats and the water. The restaurant was very lively to say
the least with the bartender running back and forth making drinks and serving
meals. After some time we ordered
drinks from the menu, one was a Cuban drink with rum and mint and prosecco, and the other was a Blood Orange Spritz with rosemary infused Aperol and Blood Orange and Gloria Ferrer. Although very good, I did not taste any rosemary flavor. </span><br />
<span style="font-family: Cambria; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><br /></span>
<span style="font-family: Cambria; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Brunch is one of
my favorite meals and I was looking forward to something different and
yummy. As I looked around I didn’t
see anyone close by eating yet. The restaurant week menu looked good and eventually my
husband chose the Grilled Chicken Flatbread with basil pesto, arugula, baby
tomatoes and shaved parmesan.
There was a lobster omelet on the menu that also looked pretty good but
I ordered a hot buttered lobster roll instead. I’m a huge CT lobster roll fan so I wanted to see if this
would be worth a return visit to Mystic in the summer. Both meals did not disappoint. The lobster was fresh and loaded with
salty butter. It was a good size
and the fries with it also very good.
The flatbread was on the small side but that was due to it being from
the restaurant week menu rather than the regular menu. It also included a dessert that was a
small ramekin sized crème brulee.
Unfortunately, we did not end up eating that as we had to leave since we
had been there longer than expected.
We would probably return because of the great waterfront view and to try
some other menu items. Hopefully
next time there will be more servers so it won’t seem so chaotic.</span><!--EndFragment-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrbKo-HowyZYsMl1l-TgRPFT2YRZnQJuUT3BdMMmzc9OdjSFNjRfDrYfFgKIjk2CK9zZHhedwF32lhHok6MBgsn1YWeMnYd3nOo7WKINHpGpWdHRuGYyoqSFGGpSNFYfoNlIKatyP_bpb/s1600/IMG_8914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrbKo-HowyZYsMl1l-TgRPFT2YRZnQJuUT3BdMMmzc9OdjSFNjRfDrYfFgKIjk2CK9zZHhedwF32lhHok6MBgsn1YWeMnYd3nOo7WKINHpGpWdHRuGYyoqSFGGpSNFYfoNlIKatyP_bpb/s320/IMG_8914.jpg" width="240" /></a></div>
<span style="font-family: Cambria; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><br /></span>Tommy and Teaghanhttp://www.blogger.com/profile/07221145121167462176noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-9502764046522115822018-03-24T17:12:00.000-04:002018-03-24T17:12:15.800-04:00The Essex Restaurant Centerbrook CT<div class="separator" style="clear: both; text-align: center;">
The Essex Restaurant</div>
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Centerbrook, CT</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOmaQU4a5skM6bvGmXOx-kIMRhGLp3ejTLOomvluJ76nORsjgCn71bAcn2QB_gaufdU-QZQ2QHWybuUkiQaNB_x47idbBD4TAw6ng0wUySnwHYGT6BgmJENYsRmImCwbAGJh9F6Dqptg/s1600/20180323-IMG_1169.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1210" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOmaQU4a5skM6bvGmXOx-kIMRhGLp3ejTLOomvluJ76nORsjgCn71bAcn2QB_gaufdU-QZQ2QHWybuUkiQaNB_x47idbBD4TAw6ng0wUySnwHYGT6BgmJENYsRmImCwbAGJh9F6Dqptg/s320/20180323-IMG_1169.jpg" width="241" /></a></div>
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Dreams do come true. A few weeks ago I had a dream that I was walking through waist high water towards a small village. Water in dreams most often means a good thing to come. Once in the village I found myself standing inside a fish market. There were beautiful displays of fish on all sides of the market and in the center the fishmonger was preparing the cuts of the day. I asked for some fish and he proceeded to cut them into small perfect squares. They were about 2 inches high, clear, translucent succulent looking pieces of perfect fish. Since that dream I've had a craving for a piece of white fish and I finally found it here at The Essex Restaurant in Centerbrook, CT. </div>
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My husband and I love going out to dinner for new eating experiences. We had gotten into a rut recently and had been visiting the same favorites for a while and therefore we had somehow missed hearing about The Essex. Until this past Friday that is when a friend passed along an invitation to a future event. Once we read about it online and saw the menu we decided to take the ride to Centerbrook for happy hour and check it out. We were so glad we did!</div>
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Originally, we thought we'd just try a drink and an appetizer at the bar from the bar menu and come back for dinner another night. But then we tried the appetizers and wanted more.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaD-TOhkIp1spbKaH01q30wjLyg5PQmvWPvAAzSA91LsveZ11tsfDuyYo1Coki_GUrx4sis7PrKsuGaJsWS3t92hZJlYjIuHeYhwZJhGgPSA-TfirBSWN2mmwlsFy5OiJF1Y0fMvpVWs4/s1600/20180323-IMG_1160.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaD-TOhkIp1spbKaH01q30wjLyg5PQmvWPvAAzSA91LsveZ11tsfDuyYo1Coki_GUrx4sis7PrKsuGaJsWS3t92hZJlYjIuHeYhwZJhGgPSA-TfirBSWN2mmwlsFy5OiJF1Y0fMvpVWs4/s320/20180323-IMG_1160.jpg" width="240" /></a>This Crispy Pork Belly appetizer is on the regular menu. It was a nice chunk of pork belly sitting on an apple carrot puree with tangy shredded carrots on top. </div>
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Bob (aka the Carb Man...) had a non carby appetizer to start. I might even say this could be a Paleo appetizer and we probably should have switched apps. Octopus is his favorite go to appetizer though at any restaurant so it was a given he would try this. It was the Duo of Octopus & Pork with </div>
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black garlic, chickpea, blood orange. We loved the presentation as much as the dish itself. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzf-izzGMl2JOoJkqOAjUqp23kQYa5HyWcrh4VptM1ej8Nn47beAolgRkWzsAY9RjCFJBzQVcl9gyBJYpuZb6O6Kvlcn3Qf0-QjGqJawxCcXveg_48dghiCZl9efYKLL_WDgLBIJLnXNg/s1600/20180324-IMG_1174.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1280" data-original-width="1261" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzf-izzGMl2JOoJkqOAjUqp23kQYa5HyWcrh4VptM1ej8Nn47beAolgRkWzsAY9RjCFJBzQVcl9gyBJYpuZb6O6Kvlcn3Qf0-QjGqJawxCcXveg_48dghiCZl9efYKLL_WDgLBIJLnXNg/s320/20180324-IMG_1174.jpg" width="315" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duo of Octopus & Pork appetizer</td></tr>
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Once we heard the fish on the menu that night described we decided to proceed with dinner. Walu, also referred to as snake mackerel, is a fish from Hawaii and is a white, buttery, yet mild, white fish. Was this the fish in my dreams? Well, it was what I was hoping for and couldn't have been any more perfect than it was. It was accompanied with produce from Long River Farm. Heirloom tomatoes, watercress, and a pesto went so perfectly and tasted so fresh I felt like I was eating Summer tomatoes and greens.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyrGeFYdELIuXz0y2HnhqVkv6ZExxOAmuCiCECPebAQbHYSlCIIb3ZtkUHCIeaiWuM_AmVK-w_S9NZeChyphenhyphenLeZVkJg7_3Nx5BuoX8wucb_yFXak8usOs6CytMDBws-vzgn-vVQa9o5mys/s1600/20180323-IMG_1161.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyrGeFYdELIuXz0y2HnhqVkv6ZExxOAmuCiCECPebAQbHYSlCIIb3ZtkUHCIeaiWuM_AmVK-w_S9NZeChyphenhyphenLeZVkJg7_3Nx5BuoX8wucb_yFXak8usOs6CytMDBws-vzgn-vVQa9o5mys/s320/20180323-IMG_1161.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Walu fish with heirloom tomatoes and pesto</td></tr>
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<div class="separator" style="clear: both; text-align: center;">
Dinner for Bob was the Fried Chicken and Biscuits. This was delicious crispy, fried chicken that was moist inside and crispy. I could taste a subtle hint of cinnamon in it that made it devine! The saltiness you get with the side of pickles and buttery goodness with the biscuits. The biscuit was so buttery and soft and yes he shared half his biscuit with me thank goodness or I would have had to do some begging just to have more for myself ;-). </div>
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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/AVvXsEjkN8CYP_H-yQNDQPeX4SqxQA_vvu2gv-x_Y8-yUkpCSHyKgazLme_Zp216vua4vvg9KqaR6Wobl8RONpvoNk_B2wKyScawINFsiWnBuYn9oPl5CyPOEdSNyEp-po2cjQQIL_rUUTHEPu0/s1600/20180324-IMG_1175.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkN8CYP_H-yQNDQPeX4SqxQA_vvu2gv-x_Y8-yUkpCSHyKgazLme_Zp216vua4vvg9KqaR6Wobl8RONpvoNk_B2wKyScawINFsiWnBuYn9oPl5CyPOEdSNyEp-po2cjQQIL_rUUTHEPu0/s320/20180324-IMG_1175.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken and Biscuits</td></tr>
</tbody></table>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
On to everyone's favorites, dessert time. We have not been eating desserts lately so this was a real treat. My dessert was a Winter Citrus bowl of citrusy goodness. It looks like a pudding/mousse yet it was a tart, light as air not too sweet concoction with bits of lemon cake (I believe) underneath it all. I'm not a sweet freak so this was so perfect for me.</div>
<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/AVvXsEjeD6ONYcBAYLyhl-uhM4zZisMYPkq-fBymYpsOh0eyrbfYI5ZZ41lTgd-cbchbBpicVXGsZLc-bZtQ5syjVf1XRdpVe9f5M-AGgT83PYHiruPoqQFL6sMTrDeh7HwLL5supLPYPkeUN30/s1600/IMG_1162.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeD6ONYcBAYLyhl-uhM4zZisMYPkq-fBymYpsOh0eyrbfYI5ZZ41lTgd-cbchbBpicVXGsZLc-bZtQ5syjVf1XRdpVe9f5M-AGgT83PYHiruPoqQFL6sMTrDeh7HwLL5supLPYPkeUN30/s320/IMG_1162.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Winter Citrus</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
And I couldn't hold back from tasting some of this visually stunning as well as delicious bread pudding with caramel. </div>
<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;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD99YIFguunsjPH0pvBE2e8pW8sHDQ3XIgKlek9MqsinwHooh5ZdkuOE1ylgvc4nJyRVvJeMtRFhgsrjQl8J0rguF_rLZgKzW-BZvwGJOpKAA35vowk4Dd8VY81w29dJ_VbeE07Kcs64M/s320/IMG_1164.jpg" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread Pudding</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD99YIFguunsjPH0pvBE2e8pW8sHDQ3XIgKlek9MqsinwHooh5ZdkuOE1ylgvc4nJyRVvJeMtRFhgsrjQl8J0rguF_rLZgKzW-BZvwGJOpKAA35vowk4Dd8VY81w29dJ_VbeE07Kcs64M/s1600/IMG_1164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD99YIFguunsjPH0pvBE2e8pW8sHDQ3XIgKlek9MqsinwHooh5ZdkuOE1ylgvc4nJyRVvJeMtRFhgsrjQl8J0rguF_rLZgKzW-BZvwGJOpKAA35vowk4Dd8VY81w29dJ_VbeE07Kcs64M/s1600/IMG_1164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
Overall, our visit was a wonderful experience. The restaurant has a open, cozy, and warm vibe. It was so warm and inviting sitting at the corner of the bar that I wish we lived closer. For now this'll have to be a treat to go to. The bartenders, Dana and Mikaela, were friendly, professional, and were knowledgeable and focused on making impressive cocktails, shaking them to a perfect icy cold temperature. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfhcAuyr1t6iFqoERkmLW_IywufnVLUAIBa3xTWh1veLtMEGeMvcseTyLhb7jspvi70oRen1LYtouhnaGzCwgUM8yUpP5Uh82VfwRxd2WxNA6F4T1Gusglxf_lkxKLJDI2xayDdC9p2g/s1600/20180323-IMG_1170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfhcAuyr1t6iFqoERkmLW_IywufnVLUAIBa3xTWh1veLtMEGeMvcseTyLhb7jspvi70oRen1LYtouhnaGzCwgUM8yUpP5Uh82VfwRxd2WxNA6F4T1Gusglxf_lkxKLJDI2xayDdC9p2g/s320/20180323-IMG_1170.jpg" width="240" /></a></div>
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<br />Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-16600457194033713602017-02-28T17:46:00.002-05:002017-02-28T17:46:45.631-05:00Paleo Horseradish Avocado Deviled Eggs<div style="text-align: center;">
Paleo Horseradish Avocado Breakfast Deviled Eggs</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1q_ocft_wzul5WCz3zHEZXB49d-ewpxAknkxVVfN7wrxhL38yYRJNyL1nSBoWWDgIZb8AW8vjSXIRLraX5d0oIQcqLEQbHBClamGbtAlVs86qYPLwpH79AKUK1Doba2j6B3Z8gdiMFw/s1600/IMG_8638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1q_ocft_wzul5WCz3zHEZXB49d-ewpxAknkxVVfN7wrxhL38yYRJNyL1nSBoWWDgIZb8AW8vjSXIRLraX5d0oIQcqLEQbHBClamGbtAlVs86qYPLwpH79AKUK1Doba2j6B3Z8gdiMFw/s320/IMG_8638.JPG" width="240" /></a></div>
<br />
First, yes, I still have and use my trusty old Tupperware deviled egg tray. And I use it a lot! I make these deviled eggs or a variation quite often so that my husband and I can have a quick breakfast to go. I work from home some days so it's also nice to have these already made so I don't have to make breakfast. Once my coffee is made, the laptop is on, and I can eat these with no cleanup either. It's maximizing my work time. <br />
<br />
The eggs in my photo aren't the prettiest looking and that's because they are just for us. If I make them to bring to a party for appetizers I do them up nicely and use a pasty bag to squeeze out the filling to make them pretty :-)<br />
<br />
On to the recipe! <br />
<br />
Ingredients:<br />
<br />
8 Jumbo Cage Free / local farm eggs<br />
<br />
3 Tbls mustard (I use Kosciusko brand) and think it makes all the difference from using yellow mustard) but use whatever your favorite mustard is :-)<br />
<br />
1 Tbls horseradish - (If you like hot horseradish, I found this awesome Homemade Hot Horseradish brand called "Kielbasy King" )<br />
<br />
1 ripe avocado<br />
<br />
1/2 lemon (juice)<br />
<br />
1/4 tsp of sea salt<br />
1/2 tsp of ground black pepper<br />
<br />
Process:<br />
<br />
Boil the eggs for about 10 minutes and then pour off the hot water. Add cold water to the pan and let the eggs cool for a couple of minutes in order to make them easier to peel. <br />
Peel the shells off the eggs, slice the eggs in half and put the cooked yolks into a bowl. Put your empty egg halves into a container of your choosing. Combine the cooked egg yolks with the remaining ingredients, mix well, and add to the empty egg halves. <br />
<br />
Notes: <br />
<br />
<ul>
<li>I use the lemon juice for moisture and also so that it stops the browning process of the avocados. </li>
<li>After much research about the great salt debate, I started using Sea salt. Bottom line is that regular salt has been refined. Unrefined natural salt contains 80+ trace minerals and it's easy to imagine why that is better for us. So, in order to reduce the use of processed foods it makes so much more sense to me to use any version of sea salt whether it be Himalayan, Celtic, whatever kind. </li>
</ul>
<div>
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<br />Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-50605638509013096812017-02-20T15:49:00.000-05:002017-02-20T15:49:26.839-05:00Paleo Hamburger and Cauliflower Casserole<div class="MsoNormal" style="text-align: center;">
Paleo Hamburger and Cauliflower Casserole<br />
<br /></div>
<div class="MsoNormal">
<div class="p2">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBuN9BCEVxyLM7dSOzleLWcHutjIinunjaAaRgRihGJx2OfP70W5tXeV2szJarQJ215VeQjHG3KDxJBF-EhSnB9xwL-vR4XlrVDOfhiOMWnHGXXCC-WpsM4jPhS4_fRFZFiZglZIBamKg/s1600/IMG_8634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBuN9BCEVxyLM7dSOzleLWcHutjIinunjaAaRgRihGJx2OfP70W5tXeV2szJarQJ215VeQjHG3KDxJBF-EhSnB9xwL-vR4XlrVDOfhiOMWnHGXXCC-WpsM4jPhS4_fRFZFiZglZIBamKg/s320/IMG_8634.JPG" width="240" /></a></div>
<br /></div>
<div class="p1">
Prep time: 30 minutes</div>
<div class="p2">
Cook time: 1 hr</div>
<div class="p2">
Serves: 4</div>
<div class="p2">
<br /></div>
<div class="p1">
Ingredients:</div>
<div class="p2">
<br /></div>
<div class="p1">
1 large head organic cauliflower</div>
<div class="p1">
2 lbs ground grass-fed beef</div>
<div class="p1">
1 tblsp olive oil (or coconut oil)</div>
<div class="p1">
1 small onion (chopped)</div>
<div class="p1">
2 cloves of garlic (minced)</div>
<div class="p1">
1 teaspoon cumin</div>
<div class="p1">
½ teaspoon Hawaiian Sea Salt</div>
<div class="p1">
pepper to taste</div>
<div class="p1">
1/2 teaspoon dried Pasta Sprinkle herb mix (basically any mix of oregano, parsley, thyme, etc.) whatever you like</div>
<div class="p1">
½ cup coconut milk (I used Native Forest, unsweetened Organic Coconut Milk, Full Fat)</div>
<div class="p1">
2 eggs</div>
<div class="p1">
1/4 cup sliced almonds</div>
<div class="p2">
<br /></div>
<div class="p1">
Directions:</div>
<div class="p2">
<br /></div>
<div class="p1">
•<span class="Apple-tab-span"> </span>Preheat the oven to 350 degrees. </div>
<div class="p1">
•<span class="Apple-tab-span"> </span>Blanch the cauliflower (al dente) and then remove it from heat, drain and set aside. </div>
<div class="p1">
•<span class="Apple-tab-span"> </span>Heat a frying pan to medium heat and add olive or coconut oil and sauté the onions and garlic (just a couple of minutes). Add the ground beef and season liberally with salt and pepper, cumin, and oregano mix of herbs. Cook the beef and break up into small pieces with a spatula while cooking. When almost cooked through, remove the meat, onion, and garlic mixture and set aside. </div>
<div class="p1">
•<span class="Apple-tab-span"> </span>Beat the eggs and coconut milk together in a bowl. Add salt and pepper to taste. </div>
<div class="p1">
•<span class="Apple-tab-span"> </span>Break up the cauliflower into florets. </div>
<div class="p1">
•<span class="Apple-tab-span"> </span>In a casserole pan layer the meat mixture, then cauliflower, then beef mixture. Pour the egg mixture over the top and mix into the casserole. </div>
<div class="p1">
•<span class="Apple-tab-span"> </span>Sprinkle the top with the sliced almonds. </div>
<br />
<div class="p1">
•<span class="Apple-tab-span"> </span>Cover and bake for approximately 45 minutes. Remove lid and bake for 15 minutes longer to brown the almonds. Remove and serve warm. Yum!</div>
</div>
Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-21304972820144750792017-02-05T14:24:00.000-05:002017-02-05T14:24:17.457-05:00Paleo Spinach Balls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgR6Ovx4IJK-BpOXOdGd1FsmCzvfdKic4A7_BHj4MhIJAtaUTV1gegl_eYu9oVVcvqQA2tFcRC3fH_oZiio1fiNvRLHYCFZYPlxNMuuXBHD0vFFJHvhoEoyxxAhgjRds5eGbeNuX34Qw/s1600/IMG_8587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgR6Ovx4IJK-BpOXOdGd1FsmCzvfdKic4A7_BHj4MhIJAtaUTV1gegl_eYu9oVVcvqQA2tFcRC3fH_oZiio1fiNvRLHYCFZYPlxNMuuXBHD0vFFJHvhoEoyxxAhgjRds5eGbeNuX34Qw/s320/IMG_8587.JPG" width="240" /></a></div>
<div class="MsoNormal">
Paleo Spinach Balls</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 (10 oz. each) frozen spinach, drained and thawed</div>
<div class="MsoNormal">
1 small yellow onion, minced</div>
<div class="MsoNormal">
1 tsp oregano</div>
<div class="MsoNormal">
1 tsp basil</div>
<div class="MsoNormal">
3/4 cup coconut flour</div>
<div class="MsoNormal">
¼ cup fine almond flour</div>
<div class="MsoNormal">
½ cup coconut oil, melted</div>
<div class="MsoNormal">
black pepper</div>
<div class="MsoNormal">
1 – 2 teaspoons of Sea Salt</div>
<div class="MsoNormal">
4 eggs</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I found that thawing the spinach so that it still has some
ice crystals in it is helpful in keeping the balls rolled together.<span style="mso-spacerun: yes;"> </span>You don’t need to cool in the fridge
that way and they hold their shape nicely when baked.<span style="mso-spacerun: yes;"> </span>Don't drain the spinach too much either because the coconut
flour will absorb the liquid.<span style="mso-spacerun: yes;"> </span>Also
note that the melted coconut oil may harden if you have not thawed the spinach
fully.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
Mix all ingredients and roll little balls.<span style="mso-spacerun: yes;"> </span></div>
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<div class="MsoNormal">
Pre-heat the oven to 350F (180 C) and bake on a cookie
(baking) sheet for about 30 mins.<span style="mso-spacerun: yes;">
</span>Baking in a glass pan also helps to give them a nice browned bottom if
you want to use that instead and bake for 20 mins first then check them.<span style="mso-spacerun: yes;"> </span>If they still need some browning adjust
accordingly.<span style="mso-spacerun: yes;"> </span>Ten more minutes
should be ok.</div>
<div class="MsoNormal">
<br /></div>
Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-45765795774675640072016-12-31T11:21:00.000-05:002016-12-31T11:28:18.619-05:00Juicing it up in Florida and Connecticut – Juice Bars and Cafés<div class="MsoNormal">
In late December 2016, Bob and I visited Sarasota, Clearwater Beach, Safety Harbor, and Tampa Florida to spend some time with family and
friends. I wanted to find a way to stay healthy on this trip especially being around so many
people when traveling. It's not easy to get needed vegetables because of eating out often
and from dinners at homes where there is little control of the meals prepared (without feeling like a pain the butt to your hosts)... So I decided to find a place that made
juices and/or smoothies so I could get a blast of some nutrients to help
me. Raw food, vegan, and
vegetarian juice bars seemed like the best place to get some quick nutrition
for an immunity boosting and hopefully anti-inflammatory action. I wanted to
try them and to have a juice on hand for breakfast or
lunch. I had tried juicing a few
times at home a few years ago (until the juicer broke…) and made some green
goddess type of smoothies recently but had never actually visited a juice
bar/café/vegan type place.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Here are a few places that we went to over the week on
vacation:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sarasota, FL:</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ionie Retreat * Raw
Food Café<o:p></o:p></b></div>
<div class="MsoNormal">
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Ionie Raw Food Café was our first stop after landing at the
airport in Tampa, FL on the way to our friend’s house in Sarasota.<span style="mso-spacerun: yes;"> </span>I wanted to get a juice and hopefully
find something for my husband to eat. </div>
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Ionie’s foods are organic or wild-crafted ingredients,
vegan, raw, and gluten-free.<span style="mso-spacerun: yes;"> </span>The
café eating area inside is small but cozy.<span style="mso-spacerun: yes;"> </span>There are also a couple tables outside.<span style="mso-spacerun: yes;"> </span>For my juicing needs I wanted something
as green as possible with as little fruit/sugar as possible as well to keep it
as alkaline as possible.<span style="mso-spacerun: yes;"> </span>My choice
was Green with Envy a mix of Parsley, spinach, cilantro, kale, cucumber and
celery.<span style="mso-spacerun: yes;"> </span>It was pretty tasty but
with a bit stronger celery taste than I like.<span style="mso-spacerun: yes;"> </span>For a light vegan lunch we had their specials of Zucchini
hummus & Crackers and Bob had a Gyro: Onion Pita, Tzatziki, arugula and
cherry tomato.<span style="mso-spacerun: yes;"> </span>It was really tasty
and I loved the hummus and crackers.<span style="mso-spacerun: yes;">
</span>The crackers had a caramelized onion taste to them.<span style="mso-spacerun: yes;"> </span>Yum.<span style="mso-spacerun: yes;"> </span>They also had a few juices and assorted salads freshly made
to go if you desired.<span style="mso-spacerun: yes;"> </span>I really
wanted to come back and try their vegan Lasagna because I had read some really
good reviews of it online but we ran out of time to stop in again. I liked the
Zen vibe here too along with the friendly service and explanations of the juice
and food.</div>
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The bonus to Ionie Retreat is that it is a Retreat!<span style="mso-spacerun: yes;"> </span>They had treatment options that I had
never heard of before such as Rolfing, a type of massage, Thai Yoga, and a
Crystal light bath.<span style="mso-spacerun: yes;"> </span>I so want to
go back to Sarasota to try these! </div>
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<b style="mso-bidi-font-weight: normal;">CROP Juice - 2320
Gulf Gate Drive, FL<o:p></o:p></b></div>
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Next we tried CROP Juice on Gulf Gate in Sarasota.<span style="mso-spacerun: yes;"> </span>It happened to be closer to where we
were staying and I needed to get a quick juice before we went out for a boat
ride. They have a large menu with many juices and smoothies to choose from,
organic as well unless noted. It was hard to make up my mind so we were able to
taste a few samples of a few of them.<span style="mso-spacerun: yes;">
</span>I settled on Camouflage, a spinach, kale, pineapple, green apple, and
lemon juice.<span style="mso-spacerun: yes;"> </span>That one was a little
on the sweet side but good and “green” tasting as well.<span style="mso-spacerun: yes;"> </span>They also have daily freshly bottled
juices so I got one to go for the next day.</div>
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CROP Juice’s owner, Karen Odierna, was interviewed for the <i style="mso-bidi-font-style: normal;">Natural Awakening Magazine’s</i> December
2016 edition.<span style="mso-spacerun: yes;"> </span>In the article she
states “Begin with a commitment every morning to incorporate one habit that
benefits your well-being.<span style="mso-spacerun: yes;"> </span>Stay
active, unwind your brain, and nourish yourself and just breathe.”<span style="mso-spacerun: yes;"> </span>Sounds like excellent advice and trying
her juices was a step in a healthy direction for me.</div>
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And not to forget about dessert, there were some vegan cacao
truffles with only maple syrup as a sweetener so I bought a couple for one of
the family who is a vegan.<span style="mso-spacerun: yes;"> </span>It’s
always good to travel with a little flexible cooler so I was able to keep them
cold.<span style="mso-spacerun: yes;"> </span>I didn’t try them but I
liked the ingredients so I may try to make something similar at home.</div>
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Onward to Clearwater Beach and…</div>
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<b style="mso-bidi-font-weight: normal;">Organic Goddess Juice
Bar & Café, Safety Harbor, FL<o:p></o:p></b></div>
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We wanted to take a drive through Safety Harbor, one of our
favorite small towns, and found Organic Goddess!<span style="mso-spacerun: yes;"> </span>Juice heaven again… Gluten Free, Non-GMO, Fresh and Organic.
I liked the feel here because it had another element of mind body health, food/juices
that align with your chakras.<span style="mso-spacerun: yes;"> </span>Now
that was cool.<span style="mso-spacerun: yes;"> </span>I had the Green Goddess Horta Kale
which is: <span style="mso-spacerun: yes;"> </span>Spinach, Chard, Celery,
Carrot, Apple, Lemon, Ginger, Topped with Lemon Zest.<span style="mso-spacerun: yes;"> </span>This was the best tasting blend so far.<span style="mso-spacerun: yes;"> </span>Even hubby got in on it and ordered the
Third-Eye (Ajna), which is: <span style="mso-spacerun: yes;"> </span>Cherry, Blueberry, Carrot, Orange, and Lemon.<span style="mso-spacerun: yes;"> </span>He thoroughly enjoyed it.<span style="mso-spacerun: yes;"> </span>I could get into hanging out at the
Organic Goddess because the counter reminded me of a hometown diner/bar with
the chef preparing the food right in front of you.<span style="mso-spacerun: yes;"> </span>Order up your juice or lunch while he makes it to order in
just a few short minutes.<span style="mso-spacerun: yes;"> </span>And it’s
easy to just strike up a conversation with someone that way, as we did!<span style="mso-spacerun: yes;"> </span>In addition to the café, there is also
a boutique that has gifts for sale and the back room is the dance and Yoga
studio with many different events available.<span style="mso-spacerun: yes;"> </span>It all seems very community oriented as well.<span style="mso-spacerun: yes;"> </span>A plus for the Temple Goddess!</div>
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Finally, we made our way back home to Connecticut. Then we tried
our own hometown juice bar, Pure Alchemy!</div>
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<b style="mso-bidi-font-weight: normal;">Pure Alchemy Juice
Bar & Café, Wallingford, CT<o:p></o:p></b></div>
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This is one of those places that I’ve driven by hundreds of
times and always wanted to check it out.<span style="mso-spacerun: yes;">
</span>I’m so happy I finally did.<span style="mso-spacerun: yes;">
</span>Pure Alchemy has plenty of juices, smoothies, and superfood smoothies to
choose from.<span style="mso-spacerun: yes;"> </span>The first visit I
choose The Afterglow.<span style="mso-spacerun: yes;"> </span>It had
spinach, celery, apple, lemon, ginger, pear and turmeric.<span style="mso-spacerun: yes;"> </span>I really needed that turmeric!<span style="mso-spacerun: yes;"> </span>They juice their juices to order as
well.<span style="mso-spacerun: yes;"> </span>It was so made so quickly
and it tasted perfect.<span style="mso-spacerun: yes;"> </span>The next
day I came back for another one and some lunch.<span style="mso-spacerun: yes;"> </span>The Kale Punch did the trick with kale, cucumber, lemon,
apple, pear, ginger, and celery.<span style="mso-spacerun: yes;">
</span>They had no pear available but that was fine because I wanted less fruit
anyway so it was even better for me.<span style="mso-spacerun: yes;">
</span></div>
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Pure Alchemy also has many other items available include
salads, wraps, entrees, rice bowls, and more.<span style="mso-spacerun: yes;"> </span>On the special menu that day was Kale soup.<span style="mso-spacerun: yes;"> </span>It was chock full of veggies and I
could eat it every day it was so good.<span style="mso-spacerun: yes;">
</span>Perfect for a chilly day and filling as well.<span style="mso-spacerun: yes;"> </span>Since I’m starting a Whole 30 program (a nutritional reset)
in January 2017, I will be visiting here much more since they are also Paleo
friendly because they have many vegetable items.<span style="mso-spacerun: yes;"> </span>There are several entrees, and plenty of salads to choose
from. It’s nice to know I have a place to go when I haven’t planned everything
out and need a quick lunch.</div>
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Also, what would a juice bar and café be without a delicious
vegan dessert?<span style="mso-spacerun: yes;"> </span>There were some
mouth watering vegan house made chocolates and desserts to choose from.<span style="mso-spacerun: yes;"> </span>The best looking of all was the vegan
peppermint pie – only a couple of slices left!<span style="mso-spacerun: yes;"> </span>Maybe after the Whole 30… ;-) Pure Alchemy has a Face Book
page as well that is up to date.<span style="mso-spacerun: yes;">
</span>Looking through that I see that they hold many different mind, body, and
spiritual related events throughout the year.<span style="mso-spacerun: yes;"> </span>Love it!</div>
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Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-22398285397474443822016-02-28T13:48:00.002-05:002016-02-28T13:48:43.905-05:00Bacon Wrapped Beef Tenderloin Dinner<div class="separator" style="clear: both; text-align: center;">
Bacon Wrapped Beef Tenderloin</div>
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February always seems like a good time to have a dinner party with friends so we all can bring some sharing of warmth of friendship, smiles, laughter, and an overall good time to help bring us closer to Spring. One couple brought the amazing appetizers (shrimp cocktail and stuffed mushrooms) Bob and I made a simple arugula salad with lemon and the beef tenderloin, and another couple brought the awesome chocolate raspberry cake and chocolate wine for dessert. Of course, there was plenty of wine to go around as well.</div>
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I had made this same bacon-wrapped beef tenderloin for a dinner recently so I had some practice. I had already forgotten what temperature I had cooked it at so I decided this time I'd write it down if it came out great - which it did! The timing is usually the hardest part of cooking for me. I vowed to just relax, cook the meal with a loose timing schedule and we'd all have a great time. </div>
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Earlier that day I had prepped the beef tenderloin. The butcher had cut and trimmed two half loins about 3 lbs each. We kept the tenderloin piece on the side, rubbed the roast with the rosemary/garlic mixture, wrapped it in bacon, and tied it up with butcher's twine. This recipe is as simple as it gets and it came out perfect!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ssTVHhzzeYcxmwmFZTRK_uJ987rH_RUty7t2Vu7AOYaLckxtufdLyq0nZLx0iti1XqOJE5pnVI6MVZktNc2cpQ29cmrhEBut27jk8jIM4InvBxxYC2hFCqA4a9JG6GXLKFHpukhdGbu7/s1600/beef+tenderloin-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ssTVHhzzeYcxmwmFZTRK_uJ987rH_RUty7t2Vu7AOYaLckxtufdLyq0nZLx0iti1XqOJE5pnVI6MVZktNc2cpQ29cmrhEBut27jk8jIM4InvBxxYC2hFCqA4a9JG6GXLKFHpukhdGbu7/s320/beef+tenderloin-1.jpg" width="320" /></a></div>
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First, puree a mixture of fresh rosemary, garlic, olive oil, and Kosher salt for seasoning and rub it all over the roast. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsltWuq19pN22Y5VxGaTFXX-MPdvsiqeyK3tD0zusC9gT0IJSHeVvlJdnMZJol1cwKbPU-TYmxw_0Az9ZpfWAnuJntE5GHL3UFO2E-t4pVijNOLRQAOB9CMSAC_GvC6n-6ljzBkHB1CAN/s1600/beef+tenderloin-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsltWuq19pN22Y5VxGaTFXX-MPdvsiqeyK3tD0zusC9gT0IJSHeVvlJdnMZJol1cwKbPU-TYmxw_0Az9ZpfWAnuJntE5GHL3UFO2E-t4pVijNOLRQAOB9CMSAC_GvC6n-6ljzBkHB1CAN/s320/beef+tenderloin-6.jpg" width="213" /></a></div>
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Some beautiful fresh Rosemary for seasoning the roast and to use with the fingerling potatoes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0f5nyDSGosc6bCm1Dru2x-6BiZLPjq3l4fyNBM9qyceFutUXc9cf-PuceUWJdn6kPna6BOXU3c3NbFwB78hnJyXqPHAENhG9gswxJeHeCYxOys1mqExhd5e4NErFnWt4PMfVXq8DX0rE/s1600/beef+tenderloin-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0f5nyDSGosc6bCm1Dru2x-6BiZLPjq3l4fyNBM9qyceFutUXc9cf-PuceUWJdn6kPna6BOXU3c3NbFwB78hnJyXqPHAENhG9gswxJeHeCYxOys1mqExhd5e4NErFnWt4PMfVXq8DX0rE/s320/beef+tenderloin-.jpg" width="320" /></a></div>
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Place strips of bacon down on wax paper with alternating pre-cut pieces of butcher's twine to be able to tie up the roast and the bacon. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTmtSn6dLqD6wTDuzpfOvKa5t9zHI73G00hQLh-pEfz79DsZKL6YkaH_Wpo26SGiNUSzir-jgMTshIc144CDiyRa-5WcsIklZgT4dIM2evDyPO7IukbR1aIHw6lJ9hNCa6giVRYQ-mfLk/s1600/beef+tenderloin-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTmtSn6dLqD6wTDuzpfOvKa5t9zHI73G00hQLh-pEfz79DsZKL6YkaH_Wpo26SGiNUSzir-jgMTshIc144CDiyRa-5WcsIklZgT4dIM2evDyPO7IukbR1aIHw6lJ9hNCa6giVRYQ-mfLk/s320/beef+tenderloin-3.jpg" width="320" /></a> </div>
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Place the seasoned roast on the bacon and pull the strips of bacon over the roast and tie each twine piece to secure the bacon and hold the tenderloin together nicely. You may have an easier way to do this but it worked fine using this method. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHFs7Cx1WHoBkQoNNFpfLcAIYTOk7RQ-fd23zMU2fMLBKZ1pHJVnhFEj3g49mfUaX9GKqS_2Nmb2Z1mW6Cs9gyRBm72vgOJupNjlxKHf2qZ_1kCEeDl7KSCQT6p4MbMSg7r4MYy5aJboaU/s1600/beef+tenderloin-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHFs7Cx1WHoBkQoNNFpfLcAIYTOk7RQ-fd23zMU2fMLBKZ1pHJVnhFEj3g49mfUaX9GKqS_2Nmb2Z1mW6Cs9gyRBm72vgOJupNjlxKHf2qZ_1kCEeDl7KSCQT6p4MbMSg7r4MYy5aJboaU/s320/beef+tenderloin-5.jpg" width="320" /></a></div>
Here's how it looked after the bacon was wrapped and tied over the roast. I prepped this in the morning and left in the refrigerator until about 3PM and removed to the counter to rest before cooking. The roast went into the oven at 4:30 PM at 375 degrees F and removed it when it reached 125 degrees - about 90 minutes. Your oven may vary... just keep an eye on it! Tent it with aluminum foil until ready to cut and serve. Luckily we all wanted it cooked rare/med rare so it was better to undercook it. If you need it cooked more then you can cook it more if need be. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4AIiPY8wN0BVBaSkSDGrPdv5zyLGKpaEMlT7AYRjCqk-ccYtebgxK6oo-zmJZBCkPa8LMlZpPnulglLTD2BrOZi9e8oxAHp19Sxld0WhmjcEn3O5oKtPz4zxyaYNapZ_W-LUrItSeeExj/s1600/beef+tenderloin-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4AIiPY8wN0BVBaSkSDGrPdv5zyLGKpaEMlT7AYRjCqk-ccYtebgxK6oo-zmJZBCkPa8LMlZpPnulglLTD2BrOZi9e8oxAHp19Sxld0WhmjcEn3O5oKtPz4zxyaYNapZ_W-LUrItSeeExj/s320/beef+tenderloin-9.jpg" width="320" /></a></div>
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The final cooked rested beef.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7r1-WNEGqyyZxiDj7_qTJkGhzvzWXlDk1QToUEmrW7kc4VHUnasCu6JiP5d6rDOdtzt_IbLYMumBAOAxGlvMLx16tZ8LWO3AjzDmc82dSbabdSKhjUIACj6D7CFAR60eo-0gpXubuh9V/s1600/beef+tenderloin-5+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7r1-WNEGqyyZxiDj7_qTJkGhzvzWXlDk1QToUEmrW7kc4VHUnasCu6JiP5d6rDOdtzt_IbLYMumBAOAxGlvMLx16tZ8LWO3AjzDmc82dSbabdSKhjUIACj6D7CFAR60eo-0gpXubuh9V/s320/beef+tenderloin-5+%25281%2529.jpg" width="320" /></a></div>
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A nice side of fingerling potatoes cut and tossed with Extra Virgin Olive Oil, salt and some fresh rosemary, baked until crispy on the bottom. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lfbo9c_04i80lr8pXvbYhOTL0_DYYHxjVSGm_KgIok4acdg8Li8xjXi9K6OXGApQeQCc-jb3-RyJG0lqYexNDCEN-4xra45C553V-RSOGhyphenhyphenI5FoB1ob-RSV6hN4W9KXhJvs94BUgHZhb/s1600/beef+tenderloin-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lfbo9c_04i80lr8pXvbYhOTL0_DYYHxjVSGm_KgIok4acdg8Li8xjXi9K6OXGApQeQCc-jb3-RyJG0lqYexNDCEN-4xra45C553V-RSOGhyphenhyphenI5FoB1ob-RSV6hN4W9KXhJvs94BUgHZhb/s320/beef+tenderloin-7.jpg" width="320" /></a></div>
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A little lighting for ambience, a small amount of cheese and crackers and wine to start... then the shrimp cocktail and fabulous perfectly mildly, silky, cheesy stuffed mushrooms. Following the appetizers was a small tart fresh arugula salad with sliced cherry tomatoes, sliced avocado and tossed only with fresh squeezed lemon.</div>
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Yes, we did eat all of that and had room for the awesome chocolaty goodness for dessert.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQP7qEdLdLXvMIhBXupmQFA4gatFYzQRWwKuw0Cu4v7ZpWSqIcLP9kcVf_u8SLP-oaAaHSuv1NNgKcDfLBXD0a5S3TkvX1iDtX7lEuVF6eSn7RkJfQNhc9_SQOtGyYQj59vVHX6damVsCU/s1600/beef+tenderloin-10+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQP7qEdLdLXvMIhBXupmQFA4gatFYzQRWwKuw0Cu4v7ZpWSqIcLP9kcVf_u8SLP-oaAaHSuv1NNgKcDfLBXD0a5S3TkvX1iDtX7lEuVF6eSn7RkJfQNhc9_SQOtGyYQj59vVHX6damVsCU/s320/beef+tenderloin-10+%25281%2529.jpg" width="320" /></a></div>
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The fabulous chocolate cake with a raspberry filling and topped with fresh raspberries and served with chocolate covered almonds AND Chocolate Essence wine from the Taylor Brooke Winery in CT for dessert! Can we say Devine? <br />
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It was a fabulous night forging new friendships with stimulating conversation, laughter and smiles, and a meal to remember. <br />
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<br />Tommy and Teaghanhttp://www.blogger.com/profile/07221145121167462176noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-78606921982640106062016-01-09T10:19:00.000-05:002016-01-09T10:19:09.199-05:00Mediterranean Sea Scallops<div style="text-align: center;">
Mediterranean Sea Scallops</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0RDU_unTBmLl_wkjQQuq63m-cAkUlcx4isK5fXxO51qs7kPbv_6PEK4HTCoXkWubBhIKd19wN1Z3dvLVbLznp9IWoSEyAwh94ZDyWXi1Opf0X8X5krrYIUrpJ4PPBWslpoZAWpX3jeUk/s1600/IMG_0452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0RDU_unTBmLl_wkjQQuq63m-cAkUlcx4isK5fXxO51qs7kPbv_6PEK4HTCoXkWubBhIKd19wN1Z3dvLVbLznp9IWoSEyAwh94ZDyWXi1Opf0X8X5krrYIUrpJ4PPBWslpoZAWpX3jeUk/s320/IMG_0452.JPG" width="240" /></a></div>
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Starting another round of getting back in control and cooking at home. Fresh Scallops were available and I found a previous post I had made about this dish 4 years ago! Unfortunately I could not find the recipe so I made up my own going by what was in my last picture. This turned out very tasty and a little rich so you might want to have a nice dry white wine with it. Looks a little messy in the photo but this is real life folks and what it looked like right after I mixed it all together. Try it. Be flexible. It turned out really well using the Ghee instead of olive oil or regular butter and I'm sure the wine helped too! I wouldn't call this Paleo because of the wine but you can leave it out. I'd say it's more of a great low-carb dish. Enjoy!<br />
<ul class="ul1">
<li class="li1">1 pound sea scallops (dry packed if you can get them so they don't have the preservatives in them) (about 1-1/2 to 2 dozen) remove muscle from each scallop if necessary</li>
<li class="li1">1 pint cherry or grape tomatoes </li>
<li class="li1">½ cup Kalamata olives</li>
<li class="li1">2 tablespoons finely chopped shallots</li>
<li class="li1">1 lemon (for 1 Tblsp of zest and Tblsp juice)</li>
<li class="li1">1 teaspoon olive oil</li>
<li class="li1">1 large bag fresh baby spinach leaves / power greens mix if you can find them. </li>
<li class="li1">Salt to taste. </li>
<li class="li1">dash of ground black pepper</li>
<li class="li1">2-3 tablespoons Grass-fed Ghee – (or butter if you desire). The Ghee holds up better and doesn't burn since it has no milk solids in it.</li>
<li class="li1">1/2 cup white wine (I used Chardonnay).</li>
</ul>
<div class="p3">
1.<span class="Apple-tab-span"> </span>Rinse scallops under cold running water and pat dry. Lightly season with salt.</div>
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2.<span class="Apple-tab-span"> </span>Zest lemon to equal about 1 tablespoon. </div>
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3.<span class="Apple-tab-span"> </span>Heat pan over medium-high heat and then add the Ghee. Add shallots and cook and stir 1 minute. Add the spinach/greens mix, lemon zest, some lemon juice if you want a tart mix or leave out; salt and pepper to pan. Cook until spinach starts to wilt; and remove spinach to serving platter.</div>
<div class="p3">
4. Add tomatoes and olives to pan. Heat until the tomatoes are warmed and start to split. Move to separate plate until end when you will add them to the pan with the deglazed scallop juice.</div>
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4.<span class="Apple-tab-span"> </span>Return skillet to heat or using another pan – heat over med-high heat 2-3 minutes or until hot. Add Tbsp Ghee. Add scallops and cook 2-3 minutes on each side until golden brown, turning once.</div>
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Remove scallops and place over spinach.</div>
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5. Add white wine CAREFULLY to pan to deglaze. Stir up the browned bits in the pan to make a juice. Add the tomatoes and olives to heat and mix together. Pour over spinach/scallops.Serve immediately.</div>
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Yield - 2 large servings</div>
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<!--EndFragment-->Tommy and Teaghanhttp://www.blogger.com/profile/07221145121167462176noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-78498681133173287892015-05-25T13:29:00.000-04:002015-05-25T14:06:37.531-04:00Vegetable Parmesan Summer Dish<div class="mobile-photo">
<h2>
Recipe for Vegetable Parmesan Summer Dish</h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QpP2BHT8bZHGhO3ixFDtnmCeso91tiCB0sI61e9K1R5i2jQDIn3efJ6o-faGVi-4x0HvX5rLYYGvRrAD2z1MUmVBXLb_pp1baQohtf8w2cBYr2yal5pSwot2jOYd-b_bV7KJbbosNVI/s1600/FullSizeRender-706911.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6152862806054531586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QpP2BHT8bZHGhO3ixFDtnmCeso91tiCB0sI61e9K1R5i2jQDIn3efJ6o-faGVi-4x0HvX5rLYYGvRrAD2z1MUmVBXLb_pp1baQohtf8w2cBYr2yal5pSwot2jOYd-b_bV7KJbbosNVI/s320/FullSizeRender-706911.jpg" /></a></div>
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<div class="p1">
Here's a tasty way to use up some of those proliferous summer squash:</div>
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<div class="p1">
3 yellow and or green zucchini</div>
<div class="p1">
Kosher salt</div>
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black pepper</div>
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1 Sweet Potato</div>
<div class="p1">
1/2 small red onion</div>
<div class="p1">
1 - 2 cups chopped Kale</div>
<div class="p1">
1/2 cup shredded parmesan cheese (real cheese that you shred yourself)</div>
<div class="p1">
2 TBLSP Olive oil</div>
<div class="p1">
Freshly ground black pepper (optional)</div>
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<div class="p1">
Use Glass Bread Pan (as shown in photo above) or Glass Pie Plate so you can see the pretty layers of vegetables.</div>
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<b></b><br /></div>
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<b>Directions</b></div>
<div class="p1">
Slice the zucchini, sweet potato and red onion with a vegetable slicer to make them all consistent in size. </div>
<div class="p1">
Remove hard center of the kale leaves and chop the leaves in bite size pieces or less. </div>
<div class="p1">
Coat the bottom of dish with olive oil. Add layer of zucchini, layer of kale, sprinkle with salt and pepper to taste, and sprinkle some of the shredded parmesan cheese. Then add layer of sweet potato, then a layer of the red onion. Repeat layers until pan is full, preferably ending with the sweet potato/onion layer and then top with a generous sprinkling of the parmesan cheese. </div>
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<div class="p1">
Bake in oven at 350 F for approximately 30 minutes. </div>
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<div class="p1">
For a nicer presentation, you can also cook in a pie plate and slice into pie shaped pieces.</div>
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<div class="p1">
Serve warm or chilled</div>
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Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-69946386666275704972015-01-25T19:07:00.003-05:002015-01-25T19:07:57.733-05:00Paleo Zucchini Quiche<div class="separator" style="clear: both; text-align: left;">
This marvelous zucchini quiche, chock full of vegetables, came together easily for a nice Sunday lunch with leftovers for then next day. You can modify this with other vegetables as well but let me tell you when this was cooking it smelled like pizza! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvy9lLkI0MJNahHvz5vkf2XYkOcuxYBN_To42D0Q9ioDzpctXa30wkv24jA50zxcoy0LVxc5bBG8fh_XL-O59qu5GxpbJ9yCbFeEtO7I8kNq9tZqJ9Jinf3Kdjpr2qfYo4wugvuicZGxC/s1600/IMG_4528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvy9lLkI0MJNahHvz5vkf2XYkOcuxYBN_To42D0Q9ioDzpctXa30wkv24jA50zxcoy0LVxc5bBG8fh_XL-O59qu5GxpbJ9yCbFeEtO7I8kNq9tZqJ9Jinf3Kdjpr2qfYo4wugvuicZGxC/s1600/IMG_4528.jpg" height="320" width="240" /></a></div>
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<div style="text-align: center;">
Zucchini Quiche</div>
<div style="text-align: center;">
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For a true Paleo Zucchini Quiche leave out the parmesan cheese.<br />
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Ingredients<br />
<br />
1 Sweet Red Pepper, chopped<br />
1 zucchini (green) or one yellow squash (or both if you like :-) - sliced and quartered<br />
1 chopped onion<br />
1/2 cup grated parmesan cheese (fresh grated so it's just cheese, nothing with preservatives in it)<br />
1 teaspoon oregano<br />
1 pinch of black pepper<br />
1 pinch of salt<br />
1 cup baby spinach chopped<br />
8 eggs<br />
6 strips of cooked bacon crumbled. Use natural bacon (no nitrates) if possible.<br />
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Crust:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTI-EkWAsgmz6qWXA3b5he7MbVPXYeU40PJfFeTROgrWPg5sOtXOR06kWHBJdldjiNCFHPytzBWmtDMfLsjRuqxwqoY6qvk7xQft-Vt4rurBp8i0Gn6pCD3TnXn7Lx0zsyzzWL9yKu6a3e/s1600/IMG_4518.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTI-EkWAsgmz6qWXA3b5he7MbVPXYeU40PJfFeTROgrWPg5sOtXOR06kWHBJdldjiNCFHPytzBWmtDMfLsjRuqxwqoY6qvk7xQft-Vt4rurBp8i0Gn6pCD3TnXn7Lx0zsyzzWL9yKu6a3e/s1600/IMG_4518.jpg" height="240" width="320" /></a>1 large sweet potato, finely chopped (use food processor)<br />
1 TBSP olive oil<br />
<br />
Directions:<br />
Preheat Oven to 375 degrees<br />
<br />
Combine olive oil and grated sweet potatoes and spread evenly in a pie plate baking dish. Bake the crust for about 25 mins or until it's slightly browned. Will depend on if you use a glass or metal pan.<br />
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<br />
Mixture:<br />
Mix eggs separately then pour over and mix together with remaining ingredients. Pour over the baked sweet potato crust. Bake 1 hour or until when inserting a knife it comes out clean.<br />
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This stuff smelled like pizza when it was cooking! <br />
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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/AVvXsEjxEnfsdt5ExLZ2lmy37wgtf1cJN-Npbgv6v7nSBIXzf4rgcDZXSN71xRbt5t8hXkg_bowwveJRHAKUUE7vvDct-sM3X3CdPvYo93sJtzUuGX6y1GqhAxW3l2kPyzwFomYaSSsDGm-HVefC/s1600/IMG_4520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEnfsdt5ExLZ2lmy37wgtf1cJN-Npbgv6v7nSBIXzf4rgcDZXSN71xRbt5t8hXkg_bowwveJRHAKUUE7vvDct-sM3X3CdPvYo93sJtzUuGX6y1GqhAxW3l2kPyzwFomYaSSsDGm-HVefC/s1600/IMG_4520.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The quiche filler ingredients before adding the eggs which I did separately in another bowl, then mixed them all together.</td></tr>
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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/AVvXsEhoYuvQD7Dht05PLWrTQ_rnOfX2D7GJ8eRX5udQqC2l-_ityuyzi9m7iF4MO9b9sASZJVabj313wLfDmx7rXUrR9XYro87OE3VxuKTyS7ZaJeyzrhCns8NWixaiVdmdQvLqFZIsvdpSeJhR/s1600/IMG_4524.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYuvQD7Dht05PLWrTQ_rnOfX2D7GJ8eRX5udQqC2l-_ityuyzi9m7iF4MO9b9sASZJVabj313wLfDmx7rXUrR9XYro87OE3VxuKTyS7ZaJeyzrhCns8NWixaiVdmdQvLqFZIsvdpSeJhR/s1600/IMG_4524.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The mixture once added to the pie plate</td></tr>
</tbody></table>
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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/AVvXsEhjCnZldbYNVjPvAmhkVs8V-gdeQgzeltyxkejUgmzdarg-OTygh7HhZcSczL4QCPwLgDLNNrEuVn5BKqkzW0_oLDitVF1DZFp6qe2CTY3VhG5HRTlry_NPyUjEVu3DFBQdpvxcDHhyu-2C/s1600/IMG_4530.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCnZldbYNVjPvAmhkVs8V-gdeQgzeltyxkejUgmzdarg-OTygh7HhZcSczL4QCPwLgDLNNrEuVn5BKqkzW0_oLDitVF1DZFp6qe2CTY3VhG5HRTlry_NPyUjEVu3DFBQdpvxcDHhyu-2C/s1600/IMG_4530.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finale! Filled with vegetables and eggy goodness.</td></tr>
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Tommy and Teaghanhttp://www.blogger.com/profile/07221145121167462176noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-45143769217335646362014-08-17T21:12:00.000-04:002014-08-17T21:29:19.264-04:00Summer Foodie Fun - The Wharf at the Madison Beach Hotel, Madison CT<div class="separator" style="clear: both; text-align: center;">
The Wharf at the Madison Beach Hotel, Madison CT</div>
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Bob and I have been having fun since last summer eating and enjoying the many Connecticut shoreline restaurants near us in Madison, Branford, Guilford, Clinton, and Westbrook. One of our favorites, well actually my favorite, is The Wharf at the Madison Beach Hotel. In trying to keep somewhat within a Paleo friendly menu for most of the meal, I have found a truly delectable lunch here with their signature Tuna Tartare. Not only is it a beautiful presentation, it's a pure pleasure to photograph and it is just simply luscious. The tuna tartare sits on a layer of silky ripe avocado, topped with a layer of English cucumber. It comes as an appetizer yet it is easily a lunchtime meal. It comes with a few kettle chips and Sriracha aioli that has a nice bite and is complimentary to the tuna.</div>
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The New England Lobster was dressed in true Connecticut style with butter. There was plenty of fresh, delicious lobster, claw and body meat, with just enough butter to flavor it nicely. </div>
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Desserts are not Paleo, but when we do have desserts we make sure that it is something that is really worth it and these definitely were. The cake was vegan and it was so moist and flavorful that it would satisfy vegans as well as anyone else wanting to satisfy their sweet tooth. </div>
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As for the chocolate dessert that I had, it really had it all. It was small yet seemed huge with all the flavors going on. It had the smooth sweet chocolate, it was topped with salt, it had the nuttiness and crunch of pistachios spread across the plate, and it had the crunchiness on the bottom. </div>
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One might say that The Wharf is the place to be because of the awesome view from the wrap around deck overlooking the sound, and while that is true it's also the food that gives it that extra star. We are so thankful that we live close enough to enjoy this wonderful CT shoreline spot.</div>
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<tr><td class="tr-caption" style="text-align: center;">Tuna Tartare</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">New England Lobster Roll</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Vegan cake</td></tr>
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<br />Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-23542204903026663922014-02-18T19:27:00.000-05:002014-02-18T19:28:46.567-05:00Dalton's Restaurant - North Branford CT<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Duck Breast and Mushroom Ravioli in a cream sauce topped with mushrooms</td></tr>
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Many wonderful meals are shared with family and friends on a Sunday afternoon or evening. Lately, some of my favorite meals have been eaten out at some really great local restaurants in the New Haven county area. Dalton's in North Branford, CT is one of those places where the locals can go for some classy gourmet style Italian food in a small, warm, comfortable setting, with excellent friendly bartenders and wait staff. <br />
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What's interesting about Dalton's is that you can see the kitchen and the kitchen staff hard at work through the panes of glass at the back of the restaurant. My husband and I had eaten here before and often eat at their sister restaurant, Ludal's in North Haven, CT. We like the fact that it's low-key here and quieter. While Ludal's has a large beautifully modern, zen-like bar area, Dalton's is a smaller quieter bar that sits open to the dining area. We ate at the bar this Sunday night and were treated to not only great service but excellent food as well. <br />
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For starter's we tried the Meatball Salad with three meatballs on iceberg lettuce and an order of Escargot. I've tried meatball appetizers in a few restaurants and this one is the winner of all. They were held together perfectly, not too solid, not too garlicky, I just loved them! I could have just eaten that and been happy and in fact will be back again to do just that. The escargot was not your normal snails swimming in butter, these tender morsels were in a cream sauce joined with thin slices of shitake mushrooms. It was creamy rich, yet not buttery creamy rich where you don't feel like you can't eat another bite. <br />
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Next came the dinner. The Duck Breast was a special that night. In fact there were many awesome specials so it was hard to choose. I heard "Duck" and that was it. I was trying to get as close to paleo eating as possible, have some duck breast and pick a little at the ravioli. I did not hear the "creamy" word. So I had creamy dish no. 2. And, had the most wonderful mushroom ravioli I have ever tasted. The Paleo plan disappeared in the joy of pasta Heaven... Hubby, aka Carb Man, had the Cavatelli with Sausage. It's made with Broccoli Rabe, oil, garlic and a bit of marinara sauce. And did I mention the beautiful large white plates and bowls they use at Dalton's and Ludal's? Yes - come check out these bowls! Plenty of leftovers as well.<br />
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Ok so we didn't have dessert. Some sacrifices must be made :-). Go try the dessert yourself. If it's anything like the rest of the meal you will be happy for sure! <br />
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Thank you Daltons!<br />
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<br />Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-54075382503822938072014-02-17T16:30:00.002-05:002023-11-12T10:20:03.033-05:00Coconut Banana Pancakes<div class="separator" style="clear: both; text-align: center;">
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<strong>I had a couple of ripe bananas that I needed to use up and a husband that wanted to have pancakes for breakfast. Coconut Banana pancakes here we go. </strong>He got his pancakes and we had some sausage with sautéed spinach to go with it.</h3>
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This recipe is a coconut pancake recipe that I made a few tweaks to from Nom Nom Paleo's site. I added more coconut milk to get it thin enough to pour well. And the pancakes were sweet enough to not even need any maple syrup. I have found also that you have to make sure the ingredients are room temperature or this mixture will be a big glop of goo and you'll be lucky to get two mini pancakes out of this. As it was I could not believe that this recipe could produce 12 pancakes but yes there are 12 pancakes in that photo. You can also get an idea of how that is possible as you can see in relation to the egg the actual size of these. So in essence, be prepared to eat sparingly if it's for 2 of you. That's why we had the sausage and spinach as well.</h3>
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<li>2 large eggs preferably free range locally sourced - and make sure they are room temperature</li>
<li>4 tablespoons coconut milk (I used Goya brand coconut milk - Full fat) - room temp.</li>
<li>½ mashed ripe banana</li>
<li>½ teaspoon apple cider vinegar</li>
<li>½ teaspoon vanilla extract</li>
<li>2 tablespoons of coconut flour</li>
<li>½ teaspoon cinnamon</li>
<li>1/2 teaspoon baking soda</li>
<li>1/4 teaspoon of salt</li>
<li>coconut oil (for frying)</li>
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<span>Mix together the eggs, coconut milk, mashed banana, apple cider vinegar and the vanilla extract. Mix the dry ingredients and combine with the wet ingredients. Coat the pan with the coconut oil on med heat and fry till you see some bubbles then flip them over for a few more minutes. You need to watch these because they can overcook and brown too quickly once the pan gets too hot. </span></div>
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Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-17607270743259506572013-08-04T13:02:00.001-04:002013-08-04T13:02:34.026-04:00Paleo Eggplant Chips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTpTzafRXD1JcW5v1uG271lwDUi6INICMcKTaGPZPDm0WybmSlBa3ZhYpaUYCZ6Ps7Qt9CQhlazZ9HefUOFnq_AQAIaJD4Arbqatf3gRPbBqVtnB3nZ50fC8FncqiON5eIvs8vAN7Emk/s1600/IMG_2390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTpTzafRXD1JcW5v1uG271lwDUi6INICMcKTaGPZPDm0WybmSlBa3ZhYpaUYCZ6Ps7Qt9CQhlazZ9HefUOFnq_AQAIaJD4Arbqatf3gRPbBqVtnB3nZ50fC8FncqiON5eIvs8vAN7Emk/s320/IMG_2390.jpg" width="240" /></a></div>
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The Farm CSA share program I'm doing at Farmer Joe's here in Wallingford, CT has been wonderful so far. I only did the 1/2 share and I'm finding it's not enough to make it through the week. I usually end up buying some extras like this week's eggplant. Every week when I pick up my share there is usually a small sample of something they've cooked up with one of the vegetables from that week. This week's recipe was Eggplant Chips and after tasting it I promptly bought some more eggplant for myself to try it out. I think it's the first thing that didn't have some kind of sweetener added to it so I was doubly happy. I dubbed this recipe "Paleo Eggplant Chips" since it fits the requirements. It's basically just REAL food! I happened to have some awesome lime flavored olive oil so that made them even more delish. So here goes:</div>
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Eggplant</div>
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1 clove fresh garlic, finely minced or sliced very thinly as shown in the photo.</div>
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1 Tbsp. fresh sage or other herb - I used sage on some and oregano on others</div>
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Olive Oil</div>
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Salt</div>
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Night before: slice all eggplant into thin disk slices. Place in colander, layer sliced eggplant with healthy amounts of salt until all eggplant is in the colander. Put a weight over the eggplant (pot filled with water works well) and let it sit overnight. Note: I did this but apparently you need to add a LOT of salt to get it to sweat because mine didn't look any different in the morning - and therefore were not as crispy as they should have been. </div>
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Next day: remove eggplant. Rub olive oil on both sides. </div>
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Preheat oven to 400 degrees F. Sprinkle favorite salt on top of chips (sparingly). Press garlic over top of egplant and sprinkle with fresh sage or whatever herb you are using. Place in oven and turn chips to cook evenly. Remove when crispy.</div>
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Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-71060741834182598232013-03-31T11:31:00.000-04:002013-03-31T11:33:03.743-04:00Easter Italian Ham Pie and Rosemary Garlic Rack of Lamb<div class="separator" style="clear: both; text-align: center;">
Easter Pie</div>
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(not Paleo as this recipe uses a crust and processed sausages and if you are following no dairy this is a definite no-no). Otherwise leave out the crust and you have a very nice lo-carb meal.</div>
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Recipe:</div>
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Ham - a 1" chunk of imported ham , or a shank ham bone (2-1/2 lb) and dice up the ham</div>
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3/4 lb. proscuitto sliced thick</div>
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1 cup parmesan cheese</div>
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1 basket cheese</div>
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1 stick hard dry sausage dry or sweet depending on what you like</div>
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1/2 lb pepperoni</div>
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12 eggs</div>
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course black pepper to taste</div>
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Crust: make your own or use any store made dough</div>
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Cut up the meat ingredients to small pieces. Beat the eggs, add black pepper and mix in with the meat and cheese mixture.</div>
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Grease pan, line with pre-made crust. Pour mixture into pan. Top with crust. Bake at 350 degrees F for about an hour or until an inserted knife comes out clean.</div>
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This recipe made enough to fill a 9x13" pan as shown below</div>
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Our Paleo Easter Dinner </div>
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Roasted brussels sprouts and carrots with Rack of Lamb (grass-fed from New Zealand)</div>
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Lamb recipe: Mix fresh rosemary (finely chopped), five cloves garlic, Tblsp of salt, 3 T of olive oil. Rub mixture over chops. Let marinate a couple hours (or not - I've made these with rubbing the mixture on and letting it sit only for about 15 mins and it tastes the same to me...) and then sear the rack of lamb on all sides in a pan on the stove top. Then bake in a preheated 350 degree F oven for 20 mins for them to come out moist and pink as shown in the pic. If you bake them longer until they are well done they will still be very tender. </div>
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<br />Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-81245104466111693742013-01-21T21:07:00.002-05:002013-01-21T21:07:54.014-05:00Los Mariachis Mexican Food - Wallingford CT<table 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/AVvXsEgV4VhikCIen1qtUTmzgKsu1jgH-jEMbDdl1fNMFbOzx2yhwRxCFyTTp0xhk9k3Or6yQdOpi9WRyfAWwe7gB8bT1l5C_ZrTyd3Sh_XmnA2kFh2Si0wSt7AHNgMGVv79At2arI3ZJJKSYFQ/s1600/2013-01-14+at+18-03-21.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4VhikCIen1qtUTmzgKsu1jgH-jEMbDdl1fNMFbOzx2yhwRxCFyTTp0xhk9k3Or6yQdOpi9WRyfAWwe7gB8bT1l5C_ZrTyd3Sh_XmnA2kFh2Si0wSt7AHNgMGVv79At2arI3ZJJKSYFQ/s320/2013-01-14+at+18-03-21.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Skinny Margarita</td></tr>
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Los Mariachis Mexican Food in Wallingford, CT. This place is the real deal. Family run, freshly made food with an in-town feel and a place to go and just relax. No hustle and bustle of corporate food thankfully! It's a new/old favorite restaurant of ours. </div>
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The bar area has recently been repainted in darker colors and expanded into a horseshoe shape. Much better for conversation and holds a few more people than before. We like to go to Los Mariachis and eat at the bar for a quick, informal meal once in a while. There is a great happy hour special Sunday to Thursday from 4 to 7PM that includes a margarita and an appetizer. YUM! My favorite appetizer food are the tamales. They are so good! They are the real thing, perfectly held together with the right consistency of a home made tamale. You can even see the lines from the dried corn husks that held them together. Stuffed with pork and hot or mild (you can one of each) the hot ones are perfectly spicy enough for me and the sour cream comes with it to cool down the hotness if necessary.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78hWQ4Uxb_gV8LHkOL6j_sjxBSwvQvZdCLF8jtNjiYzNQWgM4skF8QfKMrrIfKLZTCf1uRZxGc-hgYU7P8972zzEPUHva38g5FI_BTgrp5-CujLUZyzDy4XAJnUFWT0VMmjv-tMM0GPY/s1600/2013-01-14+at+18-01-40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78hWQ4Uxb_gV8LHkOL6j_sjxBSwvQvZdCLF8jtNjiYzNQWgM4skF8QfKMrrIfKLZTCf1uRZxGc-hgYU7P8972zzEPUHva38g5FI_BTgrp5-CujLUZyzDy4XAJnUFWT0VMmjv-tMM0GPY/s320/2013-01-14+at+18-01-40.jpg" width="240" /></a></div>
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In the Paleo eating world having a nacho's/tequila night is much better for me than a pizza/beer gig as far as chowing down the carbs go. And now that I've found that Los Mariachis has Skinny Margaritas - I'm hooked. Look at that oh so clean, refreshing, limey loaded Skinny photo! I haven't found a better thirst quenching drink than that around and none fresher either because they squeeze the fresh limes right when you order it. WOW are they awesome. Food is secondary to those lovely skinnies! But eat we must, so along with my margarita, I usually end up with the carnitas. Ok Ok I know that pork deep fried in glistening vegetable oil is definitely a no no but those pieces of tender, tasty pork are pure comfort food for me - definitely a cheat meal. Along with a pile of guacamole and rice and beans, it's a win for me. </div>
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Another lovely photo of the beautiful plate of carnitas with a delightful Pomegranate Margarita (not mine I swear!). A little too sweet for my tastes but another win in the margarita realm. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMJJEuLaPho-4L26kFZc9LdqaP2Wjf1WG3yS_C4rYX98vT1IgreaDSB4gVWzXUMJiXkLfyK_FbvnuYbaJ6bBdxXcYV9c-HCindK8dEsQ3eXMAN2i7jhpnZEn4SlxVj-GlLq3jLNpTDEU/s1600/2013-01-14+at+17-37-09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMJJEuLaPho-4L26kFZc9LdqaP2Wjf1WG3yS_C4rYX98vT1IgreaDSB4gVWzXUMJiXkLfyK_FbvnuYbaJ6bBdxXcYV9c-HCindK8dEsQ3eXMAN2i7jhpnZEn4SlxVj-GlLq3jLNpTDEU/s320/2013-01-14+at+17-37-09.jpg" width="240" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Carnitas Dinner</td></tr>
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Last but not least, here's Carb Man's chicken burrito. It's hard to tell how huge this thing is but that's a pretty big plate right there. If it looks a little lonely on the plate, not to worry, it's a hefty meal loaded with chunks of chicken, rice, beans, lettuce, tomato, and cheese. It's solidly rolled and held together so nicely too. </div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVrPbGehBXe-ZNovD0uyRFSzpcoOQEsRSBKw0J4RQFmFbhPG8-ByPbOroV4shTrjp6t8WUtpTjuALQoEYsIyh3STYsrL9OlUcxddg5hAJGdbSR7KVrAPDs_Ink_tHUEwS5O1mYBSarXo/s1600/2013-01-14+at+17-36-52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVrPbGehBXe-ZNovD0uyRFSzpcoOQEsRSBKw0J4RQFmFbhPG8-ByPbOroV4shTrjp6t8WUtpTjuALQoEYsIyh3STYsrL9OlUcxddg5hAJGdbSR7KVrAPDs_Ink_tHUEwS5O1mYBSarXo/s320/2013-01-14+at+17-36-52.jpg" width="240" /></a></div>
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Can't wait until next time to try another dinner or appetizer. See ya there!</div>
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<br />Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-7373229461868368922013-01-14T20:01:00.005-05:002013-01-14T20:04:07.822-05:00Waters Edge Resort and Spa - Sunday Brunch - Westbrook CT<h2>
Water's Edge Resort and Spa - Sunday Brunch - Westbrook, CT</h2>
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Sunday brunch is a favorite meal of mine. Well, almost every meal is a favorite of mine but don't tell anyone! That said, someone in the house (alright, yes it was me) wanted to go to brunch to celebrate January, burn some birthday cash, drink some mimosa's, and enjoy some wonderful food at one of my favorite places on the shoreline of Connecticut. My husband was eager to enjoy the food as well - thank God! <br />
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The last couple of times we were here for brunch it was for a holiday event, like Father's Day or Easter. We expected that it would be scaled back some for a normal Sunday. Not!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkiaqwPJK-7sFKjrmeqgS_NICRBOvmvByovlA34t08SEaZXXoo3QhD4drVpvBANvRCE9TCelm-Jhl1mhvk2bnJauq1c28qWApg-YXCh-48YoyNvZaD8ykm1hVQfsTO5YYjo_PydW9ZhE/s1600/2013-01-06+at+13-15-21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkiaqwPJK-7sFKjrmeqgS_NICRBOvmvByovlA34t08SEaZXXoo3QhD4drVpvBANvRCE9TCelm-Jhl1mhvk2bnJauq1c28qWApg-YXCh-48YoyNvZaD8ykm1hVQfsTO5YYjo_PydW9ZhE/s320/2013-01-06+at+13-15-21.jpg" width="240" /></a></div>
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I admit I am not doing a Paleo diet 100%, but I was going to keep as close to it as possible. Thankfully, Water's Edge has plenty of Paleo and lo-carb choices including this spectacular selection of fresh shrimp cocktail. They were perfectly crisp and cold and there were plenty of them. I was pleased to see a beautiful ice carving as well. I thought this might have been one of those holiday specials only but here it was with all those beautiful shrimp nestled at the bottom of it. I didn't want to get too close to see what was carved on it, but I imagine it or was it a carving of a bottle of alcohol??? Or was I in a dream state because I was so anticipating that Mimosa? Ok whatever...<br />
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<span style="text-align: center;">I did say I was Paleo right? </span>Here are the <strike>boring</strike> lovely, healthy, vegetables that one can choose at this brunch. The grape tomatoes are so shiny and colorful! I didn't take nearly enough photos to show the immensity of options available. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mitlv9uUVR_q76arP-s6uWhAmRTE-l4_CpKzEejY11V_XRDPfg24OUBpyunGJ2-1Vru3oYxvCJVwoDUJGYSHreVm-s6N0YUy8HDKRTNubuSyeMnvRKzdhTCJouCwEwNIt4uSlKogjEg/s1600/2013-01-06+at+13-15-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mitlv9uUVR_q76arP-s6uWhAmRTE-l4_CpKzEejY11V_XRDPfg24OUBpyunGJ2-1Vru3oYxvCJVwoDUJGYSHreVm-s6N0YUy8HDKRTNubuSyeMnvRKzdhTCJouCwEwNIt4uSlKogjEg/s320/2013-01-06+at+13-15-11.jpg" width="240" /></a></div>
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And here is someone else's (liar) plate with the beautiful crepe that was filled with blueberries, coconut, and I think it was almond pieces - or that's what I wanted it to be... and it was flamed at the end with Grand Marnier. Holy smokes! Well, it didn't actually smoke -- it -- just -- flamed! See all the other good stuff on the plate next to it - like lox and poached salmon, and cucs, and, and, well good stuff!!! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgi1WGFGAyugKo491lrPlX0z1qmVoFLM18p1jZeU86Cp8IEBQY3dpdY9FKANQfhfg2TnNhuqFSwC_xgo8dhRhXJ3lGMhItQORu1buLa7UKicmoaWgYMqCLbNLq1-5xM5GZH7WdPChjRU/s1600/2013-01-06+at+12-58-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgi1WGFGAyugKo491lrPlX0z1qmVoFLM18p1jZeU86Cp8IEBQY3dpdY9FKANQfhfg2TnNhuqFSwC_xgo8dhRhXJ3lGMhItQORu1buLa7UKicmoaWgYMqCLbNLq1-5xM5GZH7WdPChjRU/s320/2013-01-06+at+12-58-11.jpg" width="240" /></a></div>
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Here are some more of those awesome veggies that we Paleo people can't get enough of. And they made them look so pretty too. Awwwwww. Wait - is that where the mimosa is supposed to go? Hmmmm, I think I need to try that next time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6cT8U7efIXJS13G8vhFVNT6_p7_eJ5YGqaekGvrfjq_PGVjPdHTT049wqBJf-jECegfOI0ATSu0-qm3YviADeA78dqiUv5HRkIFxQraU0iqWnCKilSVSJbRQVZ3XtRvxzbzhkVvGFfs/s1600/2013-01-06+at+13-19-49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6cT8U7efIXJS13G8vhFVNT6_p7_eJ5YGqaekGvrfjq_PGVjPdHTT049wqBJf-jECegfOI0ATSu0-qm3YviADeA78dqiUv5HRkIFxQraU0iqWnCKilSVSJbRQVZ3XtRvxzbzhkVvGFfs/s320/2013-01-06+at+13-19-49.jpg" width="240" /></a></div>
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Ahhhhhh - finally, some bubbly. Yes, I had a mimosa but I drank it so fast you couldn't even see the orange! Hah! Not wanting to overdo on the fructose in the OJ, I settled for plain champagne for the second one. Such happy-ness!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7avm06UZqJg4VXH8BnQvPii3veWM4389Q50Qxq0r8Uf2lhInw6O7-Un3iQwnGOsr0GbJYluK0chvvQqal61_T3qDkTJG3ZBlHVYi4oFqkDY7542w6u5tOWvj9tmRDy3hL0YXEZvYrzU/s1600/2013-01-06+at+13-39-59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7avm06UZqJg4VXH8BnQvPii3veWM4389Q50Qxq0r8Uf2lhInw6O7-Un3iQwnGOsr0GbJYluK0chvvQqal61_T3qDkTJG3ZBlHVYi4oFqkDY7542w6u5tOWvj9tmRDy3hL0YXEZvYrzU/s320/2013-01-06+at+13-39-59.jpg" width="240" /></a></div>
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What Paleo Goddess wouldn't be happy with this meaty, beefy, array of protein? OK OK the photo doesn't do it justice, I guess you had to be there. But I could see the juiciness of the lamb, the roast beast, and the pork. I was just so overjoyed with the choice of the lamb I couldn't see straight. Geez, the mustard and the white stuff looks so BIG doesn't it - LOL? I wasn't having ANY of that stuff... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRuKX1PPQGjICzM_sZYY-2nLoPP8xCa0NLKTBQFVVFWbRoL4uFBAjRa1_pvRQxl3086GwDx89ghAe_wnmEK9zzWEYeU_kqzBWvAWbtrzfqu1okXQiX19VFvY-YZJKOHFo3Ja8SQO2oisA/s1600/2013-01-06+at+13-18-24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRuKX1PPQGjICzM_sZYY-2nLoPP8xCa0NLKTBQFVVFWbRoL4uFBAjRa1_pvRQxl3086GwDx89ghAe_wnmEK9zzWEYeU_kqzBWvAWbtrzfqu1okXQiX19VFvY-YZJKOHFo3Ja8SQO2oisA/s320/2013-01-06+at+13-18-24.jpg" width="320" /></a></div>
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And, for the finale, the hubby and I shared a small plate of desserts. I had one. Really! They were just the right touch of sweetness. Well, that means that hubby had the rest. Yes he did! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhycAUQOdlgJTgS07GZS74WYKX8rKLTDQQCauJApyu1jfGF00Vz-3qbzZVdboZENmWPlByAuWnJjn5zBezlfpdp872McuF_7cDROWg5eL5eL3nwE5JxXRC0C3MiQiNuAFdTFE230sazts/s1600/2013-01-06+at+13-45-17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhycAUQOdlgJTgS07GZS74WYKX8rKLTDQQCauJApyu1jfGF00Vz-3qbzZVdboZENmWPlByAuWnJjn5zBezlfpdp872McuF_7cDROWg5eL5eL3nwE5JxXRC0C3MiQiNuAFdTFE230sazts/s320/2013-01-06+at+13-45-17.jpg" width="240" /></a></div>
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<span style="text-align: center;"> Thank you Water's Edge for excellent food and as always, wonderful service. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnWsjL3hzTjaAsXVjJE0r4CopHnxMb8W0faunkEMBdUBSx036cmaftppgn7nOQyG6D8zDTWbX4ea-UDz9jL_byOeMAd7USwZYBv5bi3ZQvdg913Ujhh9rNASkL6ERENV4A5r2sQDZMCm4/s1600/2013-01-06+at+14-17-26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnWsjL3hzTjaAsXVjJE0r4CopHnxMb8W0faunkEMBdUBSx036cmaftppgn7nOQyG6D8zDTWbX4ea-UDz9jL_byOeMAd7USwZYBv5bi3ZQvdg913Ujhh9rNASkL6ERENV4A5r2sQDZMCm4/s320/2013-01-06+at+14-17-26.jpg" width="240" /></a></div>
<span style="text-align: center;">~ Brenda and Bob</span><br />
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Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0Westbrook, CT, USA41.2959741 -72.46415630000001341.2005436 -72.625517800000011 41.3914046 -72.302794800000015tag:blogger.com,1999:blog-5976192562430780878.post-63541761044784903682013-01-01T10:26:00.000-05:002013-01-01T10:29:08.186-05:00Paleo egg and sausage muffins<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRh6zLW9zPCxB_2KmpKJpg-frvLOIqDXgt-PraRRcp4XNjGUst0TztTG0T9PCZBnJcMDvzTV4fLAuszsrFZ-3mnVDE2E1lpG9IFVJ4-WTlMCwG8oURHQPY6PHoOh1yEg6hpuDkMdAuis/s1600/photo-748186.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRh6zLW9zPCxB_2KmpKJpg-frvLOIqDXgt-PraRRcp4XNjGUst0TztTG0T9PCZBnJcMDvzTV4fLAuszsrFZ-3mnVDE2E1lpG9IFVJ4-WTlMCwG8oURHQPY6PHoOh1yEg6hpuDkMdAuis/s320/photo-748186.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5828503191370226834" /></a></p>Starting the new year with breakfast egg muffins. I found the recipe on <a href="http://paleospirit.com">paleospirit.com</a>. It's an awesome paleo site chock full of good stuff for body mind and spirit.
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<br>Basically for these egg muffins it's cooked crumbled sausage, scrambled eggs (I use eggs from a local farm) some fresh herbs (you choose) and split grape tomatoes. Cook at 350 F for 20 mins or so, then cool.
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<br>Make sure you oil the muffin tin first. I didn't and they didn't stick too much but a little coconut oil or ghee would add to the flavor.Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-7935440197449717602012-12-29T11:34:00.000-05:002012-12-29T20:15:02.508-05:00Paleo coconut pancakes<div class="mobile-photo">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhprzg_Fn-t7psAfnvECjB7Ya-o_xBk94KT3lDRERL4wQ9q3hiIv3iVRpTQPCS9tFrWPbUUdWKl7Ilw8MXNnlA9Aqh7YcXoPU9lB1kVlhdJ5C-nQRUq3KYPB_xm_3W14NsMMwv2FBMK9i4/s1600/photo-744644.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5827407528191975954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhprzg_Fn-t7psAfnvECjB7Ya-o_xBk94KT3lDRERL4wQ9q3hiIv3iVRpTQPCS9tFrWPbUUdWKl7Ilw8MXNnlA9Aqh7YcXoPU9lB1kVlhdJ5C-nQRUq3KYPB_xm_3W14NsMMwv2FBMK9i4/s320/photo-744644.JPG" /></a></div>
Yum! Recipe below:<br />
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1/2 cup coconut flour<br />
1 cup coconut milk<br />
4 eggs<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
2 tsp vanilla<br />
cinnamon to taste<br />
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coconut oil for cooking<br />
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First - make sure all your ingredients are room temperature. I don't know why all the recipe sites do not tell you this but any recipe mix like this must be at room temp - the eggs, coconut milk and the flour (i keep mine in the fridge) all must be room temp or the batter will just be too thick. I learned that lesson trying to make cream puffs and wondering why sometimes my paleo pancakes would work and sometimes not. So. That said... I basically just put all the ingredients in the bowl and mix them with a fork until the ingredients are blended. You should be able to easily pour the mix into the pan. I use coconut oil in the pan to fry the pancakes. Let them cook on the first side so that you see some holes in them and then flip them.<br />
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If you must have your sugar - then at least use pure maple syrup please :-)<br />
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Enjoy!<br />
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<br />Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-85284165731417536632012-12-10T20:40:00.002-05:002012-12-10T20:49:59.938-05:00Knuckleheads Restaurant Wallingford CT<div class="separator" style="clear: both; text-align: left;">
Friday, December 7, 2012 - a holiday shop and stroll night in downtown Wallingford, CT eventually brought us into Knuckleheads Restaurant for some pub fare. After partaking of several holiday type foods offered by some local stores for the stroll crowd, I decided to cast my Paleo intentions aside and have a sandwich.</div>
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First, since this was a planned activity night for the downtown shops to bring folks into their stores and/or eating establishments it was a very busy night. This was hubby's first time at Knuckleheads and he was dying to try it. The restaurant was full and the line at the back was about eight people long when we got in. We didn't have to wait too long to be seated. Since I decided to go totally non Paleo tonight, and there is no Chardonnay on the menu, I had the Guinness to start. As for the meals, I think the pictures tell more than any words can.</div>
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The corned beef sandwich was the perfect size for me and I enjoyed every bite. After the sandwich I had little room left for the sweet potato fries. They were a tad greasy for me but still delicious.</div>
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Oh and they actually had fried cheese curds and fried pickles as a special appetizer that night. OMG. I thought for one moment that I was in Wisconsin. People were friendly, the service was quick and efficient, everyone was enjoying their shop and stroll night. It's all why I love Wallingford so much.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1aXFiDM4YITqt2pIXXAlYLnu9dQsaai1aBy9rrVMXzFSQZ_XeRUqM6Ag-9eEcZfg0Kq6irsUzL44EqA6SAP-6MXtOhWXT0q3yjGRU-6sicvugNKYmGikzvc3T-g0Q4AOmbIzUU-GvGA/s1600/IMG_1227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1aXFiDM4YITqt2pIXXAlYLnu9dQsaai1aBy9rrVMXzFSQZ_XeRUqM6Ag-9eEcZfg0Kq6irsUzL44EqA6SAP-6MXtOhWXT0q3yjGRU-6sicvugNKYmGikzvc3T-g0Q4AOmbIzUU-GvGA/s320/IMG_1227.jpg" width="240" /></a></div>
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Corned Beef Reuben with Sweet Potato fries.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC27obiwElHzC1jNlgGFpz5wTJAPg7PG_4-OezlOtuSPbrIQ8t7AcEdERFT_WP6BxB2Xjo_RlaE74blMZ_QuA9ivVixaDU2Xy8XGm6V3_Vl91_QMM6TlOoRTktG5Lp-UNeffSUBMr2SVw/s1600/IMG_1228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC27obiwElHzC1jNlgGFpz5wTJAPg7PG_4-OezlOtuSPbrIQ8t7AcEdERFT_WP6BxB2Xjo_RlaE74blMZ_QuA9ivVixaDU2Xy8XGm6V3_Vl91_QMM6TlOoRTktG5Lp-UNeffSUBMr2SVw/s320/IMG_1228.jpg" width="240" /></a></div>
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Grilled Chicken sandwich with regular fries.</div>
Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0tag:blogger.com,1999:blog-5976192562430780878.post-60767372181836943072012-11-30T07:29:00.000-05:002017-02-20T10:49:12.392-05:00Breakfast Kale<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-h7HzN5pNDM0VPr1nC-HddPXVhJxtEo8zJDA9VuB53I0vp3Rotgg2d8KX_3Ji3pAo3QJuyaHa8Li84rWCPda7No1DpPDnv_1Dw1AHsw0dRLz_akhboYeEQmXubt2XaR9xLje3R-lif5I/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-h7HzN5pNDM0VPr1nC-HddPXVhJxtEo8zJDA9VuB53I0vp3Rotgg2d8KX_3Ji3pAo3QJuyaHa8Li84rWCPda7No1DpPDnv_1Dw1AHsw0dRLz_akhboYeEQmXubt2XaR9xLje3R-lif5I/s320/photo+4.JPG" width="240" /></a></div>
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Kale, not your average every day breakfast that's for sure! I recently ran across a TED talk from Dr. Terry Wahls that's been on the internet for a while. In the talk she tells about how she has recovered from secondary progressive Multiple Sclerosis and recovered. Her research into the disease led her to discover how important a Paleolithic diet is to human health. Visit the link here: <a href="http://www.youtube.com/watch?v=KLjgBLwH3Wc">http://www.youtube.com/watch?v=KLjgBLwH3Wc</a>. Watching the video made me realize that I still wasn't getting enough vegetables in my daily diet. <br />
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Dr. Wahl's diet consisted of three plates covered with vegetables a day, three cups of sulfur rich vegetables, three cups of bright color, grass fed meat, organ meat and seaweed. She says that kale has the most nutrition per calorie of any plant as it's full <span style="font-family: inherit;">of vitamins B, A C and K along with minerals. We might think we are eating enough vegetables to get by, but once you write it down and pay attention you may realize you could be getting some more into your daily diet than you had been. One way to do this is to add more vegetables to your breakfast. So on my way to three cups of green leaved vegetables a day I figured I'd start out with a nice plate of chopped kale sauteed in coconut oil. I added a small piece of leftover pork for some protein (not grass fed unfortunately but hey I had to start somewhere...) and ended up with a nice power breakfast. </span><br />
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<span style="font-family: inherit;">Is there a way you can start to add more vegetables to your diet?</span><br />
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Allthingsfoodiehttp://www.blogger.com/profile/16640201002083936222noreply@blogger.com0