tag:blogger.com,1999:blog-5769325285229959042024-02-08T09:11:46.394-07:00Tryon EatsToreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-576932528522995904.post-8687288408395128872009-01-14T15:40:00.002-07:002009-01-14T15:59:56.868-07:00Pear Puree<div style="text-align: right;">Age: 6+ Months<br />Servings: 10<br />Suitable for Freezing<br /></div><br />Ingredients:<br /><ul><li>5 ripe Bartlett pears</li><li>1 c. water</li></ul>Directions:<br /><ol><li>Peel, core, and slice pears. Place slices in a heavy saucepan.</li><li>Add water and boil for 6 minutes or until pears are tender.</li><li>Using a spoon, remove pears and place in a food processor. Blend until smooth, adding water from saucepan as needed.</li></ol>Combine With:<br /><ul><li><a href="http://tryoneats.blogspot.com/2008/12/apple-sauce-puree.html">Apple Sauce Puree</a><br /></li></ul>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com0tag:blogger.com,1999:blog-576932528522995904.post-82749963009255176892008-12-10T17:22:00.008-07:002008-12-10T17:41:59.216-07:00Mexican Pizza<div align="right"><span style="font-family:arial;font-size:85%;">Servings: 8</span><br /></div><div align="right"><span style="font-family:arial;font-size:85%;">Stars: <strong><span style="color:#660000;">* * * * *</span></strong></span></div><div align="right"><span style="font-family:arial;font-size:85%;"><a href="http://www.flickr.com/photos/aprettyrock/2573736038/">Photo Credits<img id="BLOGGER_PHOTO_ID_5278322114132173170" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="http://1.bp.blogspot.com/_gsYpBbFsFq8/SUBd_z7v4XI/AAAAAAAAAiU/GX6jGVN4ojo/s200/mex_pizza.jpg" border="0" /></a></span></div><br /><br /><span style="font-family:arial;font-size:85%;"></span><br /><br /><br /><strong><span style="font-family:arial;font-size:85%;">Ingredients</span></strong><br /><ul><li><span style="font-family:arial;font-size:85%;">2 rolls croissant dough</span></li><li><span style="font-family:Arial;font-size:85%;">2 boneless, skinless chicken breasts</span></li><li><span style="font-family:Arial;font-size:85%;">1 package chicken-flavored taco seasoning</span></li><li><span style="font-family:Arial;font-size:85%;">1 can refried beans</span></li><li><span style="font-family:Arial;font-size:85%;">mozzarella cheese</span></li><li><span style="font-family:Arial;font-size:85%;">cheddar cheese</span></li></ul><p><span style="font-family:Arial;font-size:85%;"><strong>Additional Ingredients</strong> (use those you like and leave out the rest)</span></p><ul><li><span style="font-family:Arial;font-size:85%;">green leaf lettuce, chopped</span></li><li><span style="font-family:Arial;font-size:85%;">3 tomatoes, diced</span></li><li><span style="font-family:Arial;font-size:85%;">olives, sliced</span></li><li><span style="font-family:Arial;font-size:85%;">1 can black beans, drained</span></li><li><span style="font-family:Arial;font-size:85%;">salsa</span></li><li><span style="font-family:Arial;font-size:85%;">sour cream</span></li><li><span style="font-family:Arial;font-size:85%;">tortilla chips</span></li><li><span style="font-family:Arial;font-size:85%;">guacamole</span></li><li><span style="font-family:Arial;font-size:85%;">cilantro, chopped</span></li></ul><strong><span style="font-family:arial;font-size:85%;">Directions</span></strong><br /><ol><li><span style="font-family:arial;font-size:85%;">Roll out croissant dough over a round pizza baking sheet. Patch together pieces to make a circle. Crush tortilla chips and press evenly into the surface of dough without flattening dough (chips will add strength to the dough so that it doesn't crumble like traditional croissant rolls). Bake according to package directions, then remove from oven.</span></li><li><span style="font-family:arial;font-size:85%;"><span style="font-family:arial;">Meanwhile, cook chicken in a pot of boiling water until chicken is no longer pink in the center. Remove chicken</span> and drain remaining water from pot. Shred chicken with a fork into small pieces. Return chicken to pot and add taco seasoning and water until well blended.</span></li><li><span style="font-family:Arial;font-size:85%;">Warm refried beans and spread evenly over dough. Add chicken mixture on top of beans. Sprinkle with mozzarella and cheddar cheeses. Return to oven until cheese is melted.</span></li><li><span style="font-family:Arial;font-size:85%;">Meanwhile, cut and prepare any pizza toppings you wish to use. Add to the top of the pizza just before serving. As an alternative, place each topping in a separate container and allow each person to make their own pizza. Enjoy!</span></li></ol><p><span style="font-family:Arial;font-size:85%;"><strong>Try Serving With:</strong></span></p><ul><li><span style="font-family:Arial;font-size:85%;">corn on the cob</span></li><li><span style="font-family:Arial;font-size:85%;">cornbread</span></li><li><span style="font-family:Arial;font-size:85%;">chips & salsa</span></li></ul>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com1tag:blogger.com,1999:blog-576932528522995904.post-26273548873440260772008-12-04T10:58:00.003-07:002008-12-04T11:00:36.950-07:00Pea Puree<div align="right"><span style="font-family:arial;font-size:85%;">Age: 6-7 Months</span></div><div align="right"><span style="font-family:arial;font-size:85%;">Servings: 2</span></div><div align="right"><span style="font-family:arial;font-size:85%;">Suitable for Freezing</span></div><span style="font-family:arial;font-size:85%;"><strong>Ingredients</strong></span><br /><ul><li><span style="font-family:arial;font-size:85%;">1 1/2 c. frozen peas</span></li></ul><span style="font-family:arial;font-size:85%;"><strong>Directions</strong></span><br /><ol><li><span style="font-family:arial;font-size:85%;">Place peas in a heavy sauce pan and cover with water. Bring to a boil and simmer for 4 minutes or until tender (if using fresh peas, cook for 15 minutes).</span></li><li><span style="font-family:Arial;font-size:85%;">Drain, reserving some cooking liquid. Puree in a food processor.</span></li></ol><span style="font-family:arial;font-size:85%;"><strong>Note:</strong><em><strong> </strong>Serves well with potato, carrot, or sweet potato.</em></span><br /><span style="font-family:arial;font-size:85%;"></span><br /><a href="http://www.amazon.com/Top-100-Baby-Purees-Healthy/dp/0743289579"><span style="font-family:arial;font-size:85%;">Source</span></a>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com0tag:blogger.com,1999:blog-576932528522995904.post-13043537584110121602008-12-04T10:54:00.002-07:002008-12-04T10:57:43.806-07:00Corn Puree<div align="right"><span style="font-family:arial;font-size:85%;">Age: 6-7 Months</span></div><div align="right"><span style="font-family:arial;font-size:85%;">Servings: 8</span></div><div align="right"><span style="font-family:arial;font-size:85%;">Suitable for Freezing</span></div><strong><span style="font-family:arial;font-size:85%;">Ingredients</span></strong><br /><ul><li><span style="font-family:arial;font-size:85%;">2 ears of corn (on cob)</span></li></ul><strong><span style="font-family:arial;font-size:85%;">Directions</span></strong><br /><ol><li><span style="font-family:arial;font-size:85%;">Remove the outer husk and silk from the corn on the cob and rinse the cob well. </span></li><li><span style="font-family:arial;font-size:85%;">Cover with boiling water and cook over medium heat for 10 minutes. </span></li><li><span style="font-family:arial;font-size:85%;">Strain and then remove the kernels of corn using a sharp knife.</span></li><li><span style="font-family:arial;font-size:85%;">Puree in a food processor.</span></li></ol><span style="font-size:85%;"><span style="font-family:arial;"><strong>Note:</strong><em> Serves well with carrot, lee, potato, or chicken.</em></span></span><br /><em><span style="font-family:arial;font-size:85%;"></span></em><br /><a href="http://www.amazon.com/Top-100-Baby-Purees-Healthy/dp/0743289579"><span style="font-family:arial;font-size:85%;">Source</span></a>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com0tag:blogger.com,1999:blog-576932528522995904.post-70703935440266999272008-12-04T10:52:00.002-07:002008-12-04T10:54:33.388-07:00Cauliflower Puree<div align="right"><span style="font-family:arial;font-size:85%;">Age: 6+ Months</span></div><div align="right"><span style="font-family:arial;font-size:85%;">Servings: 6</span></div><div align="right"><span style="font-family:arial;font-size:85%;">Suitable for Freezing</span></div><strong><span style="font-family:arial;font-size:85%;">Ingredients</span></strong><br /><ul><li><span style="font-family:arial;font-size:85%;">1/2 pound small cauliflower florets</span></li></ul><strong><span style="font-family:arial;font-size:85%;">Directions</span></strong><br /><ol><li><span style="font-family:arial;font-size:85%;">Place cauliflower florets in a steamer and cook for about 10 minutes or until tender. Drain and blend to a puree. </span></li></ol><p><span style="font-size:85%;"><span style="font-family:arial;"><strong>Note</strong>: <em>Serves well with potato, carrot, or sweet potato.</em></span></span></p><a href="http://www.amazon.com/Top-100-Baby-Purees-Healthy/dp/0743289579"><span style="font-family:arial;font-size:85%;">Source</span></a>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com0tag:blogger.com,1999:blog-576932528522995904.post-11076535804618745922008-12-04T10:37:00.005-07:002008-12-04T10:51:59.664-07:00Papaya Puree<div align="right"><span style="font-family:arial;font-size:85%;">No-Cook Recipe</span></div><div align="right"><span style="font-family:arial;font-size:85%;">Age: 6+ Months</span></div><div align="right"><span style="font-family:arial;font-size:85%;">Suitable for Freezing</span></div><strong><span style="font-family:arial;font-size:85%;">Ingredients</span></strong><br /><ul><li><span style="font-family:arial;font-size:85%;">1 small papaya</span></li></ul><strong><span style="font-family:arial;font-size:85%;">Directions</span></strong><br /><ol><li><span style="font-family:arial;font-size:85%;">Cut papaya in half, peel, remove the black seeds, and puree or mash the flesh of one half until smooth.</span></li></ol><span style="font-size:85%;"><span style="font-family:arial;"><strong>Note:</strong><em> Papaya contains papain, an enzyme that breaks down protein and so boosts the digestion, as well as improving indigestion. It is rich in vitamin C and beta-carotene. A 3-ounce portion of papaya will provide a young child's daily requirement of vitamin C. Papaya is also high in soluble fiber, which is important for normal bowel function.</em></span></span><br /><span style="font-family:arial;font-size:85%;"></span><br /><a href="http://www.amazon.com/Top-100-Baby-Purees-Healthy/dp/0743289579"><span style="font-family:arial;font-size:85%;">Source</span></a>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com0tag:blogger.com,1999:blog-576932528522995904.post-68407258268317134202008-12-04T10:30:00.006-07:002008-12-04T10:36:54.662-07:00Apple Sauce Puree<div align="right"><span style="font-family:arial;font-size:85%;">Age: 6+ Months</span></div><div align="right"><span style="font-family:arial;font-size:85%;">Servings: 4</span></div><div align="right"><span style="font-family:arial;font-size:85%;">Suitable for Freezing</span></div><strong><span style="font-family:arial;font-size:85%;">Ingredients</span></strong><br /><ul><li><span style="font-family:arial;font-size:85%;">2 medium apples, peeled, cored, and chopped</span></li><li><span style="font-family:arial;font-size:85%;">1/4 c. unsweetened apple juice or water</span></li><li><span style="font-family:arial;font-size:85%;">generous pinch of ground cinnamon (optional)</span></li></ul><strong><span style="font-family:arial;font-size:85%;">Directions</span></strong><br /><ol><li><span style="font-family:arial;font-size:85%;">Put the fruit into a sauce pan together with the apple juice or water and connimon (if using), cover, and cook over low heat for 6 minutes or until tender. Blend the fruit to a smooth puree.</span></li></ol><span style="font-size:85%;"><span style="font-family:arial;">Note: <em>Apple is an ideal first food, being easy to digest and unlikely to cause allergies. Choose sweet apples like Goden Delicious or Royal Gala. Some varieties, such as Granny Smith, may have too tart a flavor for your baby.</em></span></span><br /><span style="font-family:arial;font-size:85%;"></span><br /><a href="http://www.amazon.com/Top-100-Baby-Purees-Healthy/dp/0743289579"><span style="font-family:arial;font-size:85%;">Source</span></a>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com0tag:blogger.com,1999:blog-576932528522995904.post-69593276855902056972008-11-24T20:38:00.001-07:002008-11-24T19:19:50.752-07:00Not Your Granny's Mac & Cheese<div align="right"><span style="font-family:arial;font-size:85%;">Stars: <strong><span style="color:#cc0000;">* * *</span> <span style="color:#99ff99;">* *</span></strong> </span><br /><a href="http://thepioneerwoman.com/cooking/2008/05/not-your-grannys-mac-cheese/"><span style="font-family:arial;font-size:85%;">Photo Credits</span></a></div><span style="font-family:arial;font-size:85%;"><a href="http://1.bp.blogspot.com/_gsYpBbFsFq8/SStgeC6_JWI/AAAAAAAAAhs/EClz1sG-Enw/s1600-h/macandcheese.jpg"><img id="BLOGGER_PHOTO_ID_5272413858063918434" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 133px" alt="" src="http://1.bp.blogspot.com/_gsYpBbFsFq8/SStgeC6_JWI/AAAAAAAAAhs/EClz1sG-Enw/s200/macandcheese.jpg" border="0" /></a>I got this one from </span><a href="http://thepioneerwoman.com/cooking/2008/05/not-your-grannys-mac-cheese/"><span style="font-family:arial;font-size:85%;">The Pioneer W</a></span><span style="font-family:arial;font-size:85%;"><a href="http://thepioneerwoman.com/cooking/2008/05/not-your-grannys-mac-cheese/">oman</span></a><span style="font-family:arial;font-size:85%;"> </span><a href="http://2.bp.blogspot.com/_gsYpBbFsFq8/SStcOZbvkvI/AAAAAAAAAhk/usabjd1Lk2A/s1600-h/macandcheese.jpg"><span style="font-family:arial;font-size:85%;"></span></a><span style="font-family:arial;font-size:85%;">site and it was delicious, as promised. Easy, different, and spicy! Makes a great side dish. Next time I'll try it with steak - yum!</span><br /><span style="font-family:arial;font-size:85%;"></span><br /><strong><span style="font-family:arial;font-size:85%;">Ingredients (with modifications)</span></strong><br /><br /><br /><ul><li><span style="font-family:arial;font-size:85%;">1 tbsp. olive oil</span></li><li><span style="font-family:arial;font-size:85%;">1 bag of macaroni (any kind - use your favorite or try another kind)</span></li><li><span style="font-family:arial;font-size:85%;">3/4 cup red onion, chopped</span></li><li><span style="font-family:arial;font-size:85%;">1 red bell pepper</span></li><li><span style="font-size:85%;"><span style="font-family:arial;">1 4-oz. can green chilies</span></span></li><li><span style="font-family:arial;font-size:85%;">1 jalapeno pepper (seeded and diced) - keep seeds if you're brave</span></li><li><span style="font-family:arial;font-size:85%;">2-3 cloves garlic</span></li><li><span style="font-family:arial;font-size:85%;">1 c. frozen corn</span></li><li><span style="font-family:arial;font-size:85%;">1 1/2 c. pepper jack cheese</span></li><li><span style="font-family:arial;font-size:85%;">1 c. heavy cream</span></li></ul><strong><span style="font-family:arial;font-size:85%;">Directions</span></strong><br /><br /><br /><ol><li><span style="font-family:arial;font-size:85%;">Heat olive oil in a large skillet over medium heat. Add onions, red pepper, jalapeno, and garlic. Sautee until tender. Add green corn and heat for 2 minutes. Add chilies. </span></li><li><span style="font-family:arial;font-size:85%;">While doing above, boil macaroni in a large pot of boiling water until al dente. Drain.</span></li><li><span style="font-family:arial;font-size:85%;">Add macaroni to vegetable mixture and remove from heat. </span></li><li><span style="font-family:arial;font-size:85%;">Add 1 c. of heavy cream and cheese. Stir until combined. Add salt and pepper to taste. Stir and allow to melt. Serve warm.</span></li></ol>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com0tag:blogger.com,1999:blog-576932528522995904.post-59934804593090721382008-11-24T19:34:00.009-07:002008-12-04T10:29:42.560-07:00Butternut Squash Puree<div align="right"><span style="font-family:arial;font-size:85%;">Age: 6+ Months</span></div><div align="right"><span style="font-family:Arial;font-size:85%;">Suitable for Freezing</span></div><div align="right"><span style="font-size:85%;"><span style="font-family:arial;">Photo Credits</span><br /></span></div><a href="http://2.bp.blogspot.com/_gsYpBbFsFq8/SStmhlIiMUI/AAAAAAAAAiM/QRxWhlhhUe0/s1600-h/squash.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5272420515856920898" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 133px" alt="" src="http://2.bp.blogspot.com/_gsYpBbFsFq8/SStmhlIiMUI/AAAAAAAAAiM/QRxWhlhhUe0/s200/squash.jpg" border="0" /></span></a><a href="http://2.bp.blogspot.com/_gsYpBbFsFq8/SStlecyrJoI/AAAAAAAAAh8/RgrAnUTQF4o/s1600-h/butternutsquash.gif"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5272419362566514306" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 1px; CURSOR: hand; HEIGHT: 1px" alt="" src="http://2.bp.blogspot.com/_gsYpBbFsFq8/SStlecyrJoI/AAAAAAAAAh8/RgrAnUTQF4o/s200/butternutsquash.gif" border="0" /></span></a><span style="font-size:85%;"><strong><span style="font-family:arial;">Ingredients</span></strong><br /></span><ul><li><span style="font-family:arial;font-size:85%;">1 medium butternut squash, peeled, cut in half, and seeded</span></li><li><span style="font-family:arial;font-size:85%;">1 tbsp. unsalted butter (optional)</span></li><li><span style="font-family:arial;font-size:85%;">1 orange</span></li></ul><strong><span style="font-family:arial;font-size:85%;">Directions</span></strong><br /><ol><li><span style="font-family:arial;font-size:85%;">Juice the orange in a food processor. Make sure any seeds are removed.</span></li><li><span style="font-family:arial;font-size:85%;">Meanwhile, chop the butternut squash into pieces and steam for 12 minutes. Add to the food processor along with the butter and puree. Add water from the steam bath to thin to the desired consistency.</span></li></ol><p><span style="font-family:arial;"><span style="font-size:85%;"><strong>Note:</strong> <em>Butternut squash makes a good combination with vegetables like peas or broccoli and also goes well with fruits like apple or pear.</em></span></span></p><a href="http://www.amazon.com/Top-100-Baby-Purees-Healthy/dp/0743289579"><span style="font-family:arial;font-size:85%;">Source</span></a>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com0tag:blogger.com,1999:blog-576932528522995904.post-54779353955978183702008-11-24T19:21:00.007-07:002008-12-04T10:29:33.143-07:00Sweet Potato & Broccoli Puree<div align="right"><span style="font-family:arial;font-size:85%;">Age: 6+ Months</span></div><div align="right"><span style="font-family:Arial;font-size:85%;">Suitable for Freezing</span></div><strong><span style="font-family:arial;font-size:85%;">Ingredients</span></strong><br /><br /><ul><li><span style="font-family:arial;font-size:85%;">1 medium sweet potato, peeled and chopped</span></li><li><span style="font-family:arial;font-size:85%;">3/4 c. broccoli florets</span></li><li><span style="font-family:arial;font-size:85%;">1 tbsp. unsalted butter</span></li><li><span style="font-family:arial;font-size:85%;">1-2 tsp. your baby's usual milk</span></li></ul><strong><span style="font-family:arial;font-size:85%;">Directions</span></strong><br /><br /><ol><li><span style="font-family:arial;font-size:85%;">Steam the sweet potato (aprox. 12 min.) and broccoli (aprox. 6-7 min.) until tender. </span></li><li><span style="font-family:arial;font-size:85%;">Place sweet potato and broccoli in a food processor. Add milk and butter. Puree until smooth, adding water from the steamer as needed.</span></li></ol><p><strong><span style="font-family:Arial;font-size:85%;">Note: </span></strong><span style="font-family:Arial;font-size:85%;"><em>Broccoli is best steamed or microwaved, as boiling halves its vitamin C content. If your baby isn't keen on the flavor, mix it with a sweet-tasting vegetable like sweet potato, rutabaga, butternut squash, or pumpkin. As a variation on this recipe, try sweet potato and peas or sweet potato and squash.</em></span></p><p><span style="font-family:Arial;font-size:85%;"><a href="http://www.amazon.com/Top-100-Baby-Purees-Healthy/dp/0743289579">Source</a></span></p>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com0tag:blogger.com,1999:blog-576932528522995904.post-69675965910478208602008-11-19T10:11:00.006-07:002008-12-04T10:30:26.665-07:00Carrot Puree<div align="right"><span style="font-family:arial;font-size:85%;">Age: 6+ Months</span></div><div align="right"><span style="font-family:arial;font-size:85%;">Servings: 12+</span></div><div align="right"><span style="font-family:Arial;font-size:85%;">Suitable for Freezing</span></div><div align="right"><a href="http://www.flickr.com/photos/fonzmom/2660705735/"><span style="font-family:arial;font-size:85%;">Photo Credits</span></a></div><a href="http://4.bp.blogspot.com/_gsYpBbFsFq8/SSRNzuur5cI/AAAAAAAAAhc/ptQYI_R86sg/s1600-h/carrots.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5270423015042835906" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://4.bp.blogspot.com/_gsYpBbFsFq8/SSRNzuur5cI/AAAAAAAAAhc/ptQYI_R86sg/s320/carrots.jpg" border="0" /></span></a><span style="font-family:arial;font-size:85%;">My little boy has been showing more and more curiosity for foods lately so I've decided it's time to move beyond the rice cereal and start him on other baby foods. Most pediatricians are now recommending starting with the orange and yellow vegetables. I figured that homemade baby foods must be at least <strong><em>somewhat</em></strong> more nutritious that what you find in the stores. I checked out </span><a href="http://www.amazon.com/Top-100-Baby-Purees-Healthy/dp/0743289579"><span style="font-family:arial;font-size:85%;">this book</span></a><span style="font-family:arial;font-size:85%;"> from our local library and, sure enough - their first recipe was a carrot puree. So easy, natural, and homemade. The little guy loved it so I think we're off to a good start!</span><br /><br /><span style="font-family:arial;font-size:85%;"></span><br /><strong><span style="font-family:arial;font-size:85%;">Ingredients</span></strong><br /><ul><li><span style="font-family:arial;font-size:85%;">4-6 medium carrots</span></li></ul><strong><span style="font-family:arial;font-size:85%;">Directions</span></strong><br /><ol><li><span style="font-family:arial;font-size:85%;">Peel carrots and chop into 1-inch pieces.</span></li><li><span style="font-family:arial;font-size:85%;">Place carrots in a steamer, filled with boiling water. Cook for 15-20 minutes, or until carrots are tender.</span></li><li><span style="font-family:arial;font-size:85%;">Drain and place in a food processor. Puree until very smooth, adding water from the bottom of the steamer pan until you reach a desired consistency.</span></li><li><span style="font-family:arial;font-size:85%;">Spoon puree into empty and clean ice cube trays and place in the freezer. Thaw when ready to eat!</span></li></ol><p><strong><span style="font-family:Arial;font-size:85%;">Note: </span></strong><span style="font-family:Arial;font-size:85%;"><em>Carrots are more nutritious when cooked with a little fat, such as a pat of unsalted butter, as the beta-carotene they contain is absorbed more readily.</em></span></p><p><a href="http://www.amazon.com/Top-100-Baby-Purees-Healthy/dp/0743289579"><span style="font-family:arial;font-size:85%;">Source</span></a> </p>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com0tag:blogger.com,1999:blog-576932528522995904.post-74420436918888606012008-11-12T15:53:00.005-07:002008-11-12T17:51:51.233-07:00Chicken Rice Soup<span style="font-family:arial;font-size:85%;">This recipe came from the </span><a href="http://www.amazon.com/Betty-Crockers-Cookbook-Crocker-Editors/dp/0764563262"><span style="font-family:arial;font-size:85%;">Betty Crocker Cookbook</span></a><span style="font-family:arial;font-size:85%;"> (Bridal Edition). Instead of making my own chicken stock I substituted chicken broth. Easy recipe to make and can be kept warm in a crock pot before serving. Great comfort food!</span><br /><span style="font-family:arial;font-size:85%;"></span><br /><strong><span style="font-family:arial;font-size:85%;">Ingredients (with modifications)</span></strong><br /><ul><li><span style="font-family:arial;font-size:85%;">2 boneless, skinless chicken breasts</span></li><li><span style="font-family:arial;font-size:85%;">5 c. chicken broth</span></li><li><span style="font-family:arial;font-size:85%;">2 medium carrots, sliced (1 c.)</span></li><li><span style="font-family:arial;font-size:85%;">2 medium stalks celery, sliced (1 c.)</span></li><li><span style="font-family:arial;font-size:85%;">1 small onion, chopped (1/4 c.)</span></li><li><span style="font-family:arial;font-size:85%;">1 tbsp. chicken bouillon granules</span></li><li><span style="font-family:arial;font-size:85%;">1/2 c. uncooked long-grain rice</span></li><li><span style="font-family:arial;font-size:85%;">chopped, fresh parsley (optional)</span></li></ul><span style="font-family:arial;font-size:85%;">Directions</span><br /><ol><li><span style="font-family:arial;font-size:85%;">Boil chicken in chicken broth until tender. Remove breasts and shred with a fork. Set aside</span></li><li><span style="font-family:arial;font-size:85%;">Add carrots, celery, onions and bouillon to broth. Bring to a boil; reduce heat. Cover and simmer about 15 minutes or until carrots are tender.</span></li><li><span style="font-family:arial;font-size:85%;">Stir in rice with the vegetables. Cover and simmer about 15 minutes or until rice is tender.</span></li><li><span style="font-family:arial;font-size:85%;">Add chicken and parsley. Heat until chicken is hot.</span></li></ol>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com2tag:blogger.com,1999:blog-576932528522995904.post-76292551340930489522008-11-12T11:00:00.000-07:002008-11-12T17:52:24.991-07:00Peanutty Noodles<div align="right"><span style="font-family:arial;font-size:85%;">Servings: 10</span></div><div align="right"><span style="font-family:arial;"><span style="font-size:85%;">Stars: </span><span style="font-size:130%;"><strong><span style="color:#006600;"><span style="color:#990000;">* * * * </span></span><span style="color:#99ff99;">*</span></strong></span></span></div><a href="http://2.bp.blogspot.com/_gsYpBbFsFq8/SRsa0dx7NcI/AAAAAAAAAgk/mnDEXfa1iQg/s1600-h/peanutty.bmp"><span style="font-family:arial;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5267833677789476290" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 200px" alt="" src="http://2.bp.blogspot.com/_gsYpBbFsFq8/SRsa0dx7NcI/AAAAAAAAAgk/mnDEXfa1iQg/s200/peanutty.bmp" border="0" /></span></a><span style="font-family:arial;font-size:85%;">Sometimes I like to take a break from the chicken, chicken, chicken and just go meatless, yet finding a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">vegetarian</span> dish that doesn't <strong><em>feel</em></strong> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">vegetarian</span> can be a little tricky. I made </span><a href="http://amyscott.squarespace.com/journal/2008/2/13/peanutty-noodles.html"><span style="font-family:arial;font-size:85%;">this recipe</span></a><span style="font-size:85%;"><span style="font-family:arial;"> last night and can't wait to have the leftovers today for lunch!<br /><br /><strong>Ingredients (with modifications)</strong></span></span><br /><br /><ul><li><span style="font-family:arial;font-size:85%;">2 carrots, peeled</span></li><li><span style="font-family:arial;font-size:85%;">1 tbsp. vegetable oil, divided (I use olive oil)</span></li><li><span style="font-family:arial;font-size:85%;">2 tbsp. grated peeled fresh ginger</span></li><li><span style="font-family:arial;font-size:85%;">3 garlic cloves, minced (I use canned crushed garlic)</span></li><li><span style="font-family:arial;font-size:85%;">1 c. fat-free chicken broth</span></li><li><span style="font-family:arial;font-size:85%;">1/2 c. natural-style peanut butter (I used whatever was in my fridge)</span></li><li><span style="font-family:arial;font-size:85%;">1/4 c. soy sauce</span></li><li><span style="font-family:arial;font-size:85%;">3 tbsp. rice or white wine vinegar</span></li><li><span style="font-family:arial;font-size:85%;">1 tsp. chili garlic sauce (didn't have any so I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">omitted</span> this and it was still great)</span></li><li><span style="font-family:arial;font-size:85%;">1/4 t. salt</span></li><li><span style="font-family:arial;font-size:85%;">2 c. red bell pepper strips</span></li><li><span style="font-family:arial;font-size:85%;">1 pounds snow peas, trimmed</span></li><li><span style="font-family:arial;font-size:85%;">8 c. hot cooked linguine (about 1 lb.) (I used spaghetti)</span></li><li><span style="font-family:arial;font-size:85%;">1/2 c. chopped fresh cilantro, optional</span></li></ul><p><strong><span style="font-family:arial;font-size:85%;">Directions</span></strong></p><ol><li><span style="font-family:arial;font-size:85%;">Shave the carrots lengthwise into thin strips using a vegetable peeler; set aside.</span></li><li><span style="font-family:arial;font-size:85%;">Heat 1 t. oil in a small saucepan over medium heat. Add the ginger and garlic; <span class="blsp-spelling-error" id="SPELLING_ERROR_3">sauté</span> 30 seconds. Add chicken broth and next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.</span></li><li><span style="font-family:arial;font-size:85%;">Heat 2 t. oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; <span class="blsp-spelling-error" id="SPELLING_ERROR_4">sauté</span> 5 minutes or until tender. Remove from heat. </span></li><li><span style="font-family:arial;font-size:85%;">Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro if desired. Serve warm or at room temperature (I even like it cold).</span></li></ol><p><strong><span style="font-family:arial;font-size:85%;">Nutritional Information</span></strong></p><ul><li><span style="font-family:arial;font-size:85%;">296 calories</span></li><li><span style="font-family:arial;font-size:85%;">8.8g fat</span></li><li><span style="font-family:arial;font-size:85%;">11.7g protein</span></li><li><span style="font-family:arial;font-size:85%;">3.4g fiber</span></li></ul>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com1tag:blogger.com,1999:blog-576932528522995904.post-2201389833160795262008-11-11T13:15:00.000-07:002008-11-11T13:15:25.527-07:00Bulgur-Lentil Pilaf<a href="http://1.bp.blogspot.com/_gsYpBbFsFq8/SRnjs5dW4eI/AAAAAAAAAfk/JeC0BuIKd7s/s1600-h/EK0508_Bulgur-Lentil-Pilaf_med.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5267491599664210402" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 160px; CURSOR: hand; HEIGHT: 120px" alt="" src="http://1.bp.blogspot.com/_gsYpBbFsFq8/SRnjs5dW4eI/AAAAAAAAAfk/JeC0BuIKd7s/s200/EK0508_Bulgur-Lentil-Pilaf_med.jpg" border="0" /></span></a><span style="font-family:arial;font-size:85%;">This recipe first entered our kitchen after reading </span><a href="http://www.amazon.com/Anticancer-New-Life-David-Servan-Schreiber/dp/0670020346"><span style="font-family:arial;font-size:85%;">Anticancer: A New Way of Life</span></a><span style="font-family:arial;font-size:85%;"> by David <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Servan</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_1">Schreiber</span>. In the middle of the book are some inserts that sum up the author's findings. One page in particular addresses foods that fight particular cancers, in order of their anticancer effects. Surprisingly lentils was high on several of the lists. I realized that I have never cooked with lentils so I looked up some recipes, found </span><a href="http://www.foodnetwork.com/recipes/ellie-krieger/herbed-bulgur-lentil-pilaf-recipe/index.html"><span style="font-family:arial;font-size:85%;">this one</span></a><span style="font-family:arial;font-size:85%;"> and we love it! Hope you enjoy it too...</span><br /><span style="font-family:arial;font-size:85%;"></span><br /><span style="font-family:arial;font-size:85%;"><strong>Ingredients (with modifications)</strong></span><br /><ul><li><span style="font-family:arial;font-size:85%;">1/2 c. green lentils</span></li><li><span style="font-family:arial;font-size:85%;">1 c. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">bulgur</span></span></li><li><span style="font-family:arial;font-size:85%;">4 c. low-sodium chicken broth</span></li><li><span style="font-family:arial;font-size:85%;">1 tbsp. and 2 tsp. olive oil</span></li><li><span style="font-family:arial;font-size:85%;">1 small red onion, finely chopped (<span class="blsp-spelling-error" id="SPELLING_ERROR_3">aprox</span>. 1 cup)</span></li><li><span style="font-family:arial;font-size:85%;">1 yellow pepper, seeded and finely diced</span></li><li><span style="font-family:arial;font-size:85%;">3 tbsp. chopped, fresh, flat-leaf parsley (I use dried parsley flakes)</span></li><li><span style="font-family:arial;font-size:85%;">2 tbsp. chopped, fresh basil</span></li><li><span style="font-family:arial;font-size:85%;">2 tbsp. chopped, fresh chives</span></li><li><span style="font-family:arial;font-size:85%;">1 tsp. lemon zest</span></li><li><span style="font-family:arial;font-size:85%;">1 tbsp. lemon juice</span></li><li><span style="font-family:arial;font-size:85%;">1/2 tsp. salt</span></li><li><span style="font-family:arial;font-size:85%;">1/4 tsp. pepper</span></li></ul><span style="font-family:arial;font-size:85%;"><strong>Directions</strong></span><br /><ol><li><span style="font-family:arial;font-size:85%;">Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. </span></li><li><span style="font-family:arial;font-size:85%;">While lentils are cooking, place <span class="blsp-spelling-error" id="SPELLING_ERROR_4">bulgur</span> and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and <span class="blsp-spelling-error" id="SPELLING_ERROR_5">bulgur</span> is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">bulgur</span> to the lentils. </span></li><li><span style="font-family:arial;font-size:85%;">Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. </span></li><li><span style="font-family:arial;font-size:85%;">Add peppers and cook until peppers are tender, another 5 minutes.</span></li><li><span style="font-size:85%;"><span style="font-family:arial;">Add the onion mixture to <span class="blsp-spelling-error" id="SPELLING_ERROR_7">bulgur</span>-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.</span> </span></li></ol><p><strong><span style="font-family:arial;font-size:85%;">Per Serving:</span></strong></p><ul><li><span style="font-family:arial;font-size:85%;">300 Calories</span></li><li><span style="font-family:arial;font-size:85%;">8 g. Fat (1.5 g. sat fat, 5 g. mono fat, 1.5 g. poly fat)</span></li><li><span style="font-family:arial;font-size:85%;">15 g. Protein</span></li><li><span style="font-family:arial;font-size:85%;">47 g. Carbohydrates</span></li><li><span style="font-family:arial;font-size:85%;">11 g. Fiber</span></li><li><span style="font-family:arial;font-size:85%;">0 mg Cholesterol</span></li><li><span style="font-family:arial;font-size:85%;">370 mg Sodium</span></li></ul>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com0tag:blogger.com,1999:blog-576932528522995904.post-81786349954141863342008-10-16T15:36:00.010-07:002008-11-11T13:12:30.570-07:00Honey Wheat Bread<a href="http://4.bp.blogspot.com/_gsYpBbFsFq8/SPqlxMY70HI/AAAAAAAAAaU/fucGMQ3Aku8/s1600-h/wheat+bread.jpg"><span style="font-family:arial;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5258697779466457202" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_gsYpBbFsFq8/SPqlxMY70HI/AAAAAAAAAaU/fucGMQ3Aku8/s200/wheat+bread.jpg" border="0" /></span></a><span style="font-size:85%;"><span style="font-family:arial;">This recipe comes from my Aunt Roaslie who knows how to make anything healthier, more natural, and simply better. The first time I tried this bread was at her home. I was hooked from the first bite. Not like some breads, this recipe turns out moist and rich.<br /></span><br /><strong><span style="font-family:arial;">Ingredients (with modifications)</span></strong><br /></span><ul><li><span style="font-family:arial;font-size:85%;">2 2/3 c. hot water</span></li><li><span style="font-family:arial;font-size:85%;">1/4 c. oil</span></li><li><span style="font-family:arial;font-size:85%;">3/8 c. honey</span></li><li><span style="font-family:arial;font-size:85%;">1/2 tbsp. salt</span></li><li><span style="font-family:arial;font-size:85%;">3 1/2 c. whole wheat flour</span></li><li><span style="font-family:arial;font-size:85%;">1 1/2 tbsp yeast</span></li><li><span style="font-family:arial;font-size:85%;">3 1/2 c. white flour</span></li><li><span style="font-family:arial;font-size:85%;">1 c. wheat germ</span></li></ul><p><strong><span style="font-family:arial;font-size:85%;">Directions</span></strong></p><ol><li><span style="font-family:arial;font-size:85%;">Mix hot water, oil, honey and salt in an electric mixer.</span></li><li><span style="font-family:arial;font-size:85%;">Slowly add 2 1/2 c. wheat flour until smooth. Then add yeast.</span></li><li><span style="font-family:arial;font-size:85%;">Add an additional 1 c. of wheat flour to mixture.</span></li><li><span style="font-family:arial;font-size:85%;">Slowly add white flour and wheat germ.</span></li><li><span style="font-family:arial;font-size:85%;">Knead for 10 minutes and place in pans or form to make rolls.</span></li><li><span style="font-family:arial;font-size:85%;">Let rise aproximately 1 hour in semi-warm environment.</span></li><li><span style="font-family:arial;font-size:85%;">Bake at 325 degrees Fahrenheit for 20 minutes.</span></li><li><span style="font-family:Arial;font-size:85%;">Remove from pans and set on racks to cool. Butter the tops.</span></li></ol><p><span style="font-family:Arial;font-size:85%;"><a href="http://www.flickr.com/photos/madbaker/400399974/">Photo Credits</a></span></p>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com0tag:blogger.com,1999:blog-576932528522995904.post-64203930103158717812008-10-13T20:21:00.009-07:002008-11-11T13:13:42.365-07:00Basmati Rice Pilaf with Apricots<a href="http://3.bp.blogspot.com/_gsYpBbFsFq8/SPQST4-1G1I/AAAAAAAAAZU/Cm485nky_54/s1600-h/Basmati+with+Apricots.jpg"><span style="font-family:arial;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5256846797970938706" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_gsYpBbFsFq8/SPQST4-1G1I/AAAAAAAAAZU/Cm485nky_54/s200/Basmati+with+Apricots.jpg" border="0" /></span></a><span style="font-family:arial;font-size:85%;">I've been looking for ways to spice up dishes and add some variety to my diet. When I came across </span><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/basmati-rice-pilaf-with-apricots-recipe/index.html"><span style="font-family:arial;font-size:85%;">this recipe</span></a><span style="font-family:arial;font-size:85%;"> it looked delicious. The apricots add a nice flavor to an ordinary rice dish and cashews satisfy that need for a little crunch. Add a little spice and fresh mint and you've got a plate full of goodness!<br /></span><span style="font-family:arial;font-size:85%;"><p align="left"><a href="http://3.bp.blogspot.com/_gsYpBbFsFq8/SPgLZoha_pI/AAAAAAAAAZ8/LWbSiU7iscs/s1600-h/red-star.jpg"></a></p></span></span><strong><span style="font-family:arial;font-size:85%;">Ingredients (with modifications)<br /></span></strong><ul><li><div align="left"><span style="font-family:arial;font-size:85%;">1/4 c. chopped, dried apricots</span></div></li><li><div align="left"><span style="font-family:arial;font-size:85%;">2 wide strips lemon zest</span></div></li><li><div align="left"><span style="font-family:arial;font-size:85%;">2 c. cold water</span></div></li><li><div align="left"><span style="font-family:arial;font-size:85%;">3 tbsp. unsalted butter</span></div></li><li><div align="left"><span style="font-family:arial;font-size:85%;">1 tsp. garam masala (I used chili powder)</span></div></li><li><div align="left"><span style="font-family:arial;font-size:85%;">1 medium onion, diced</span></div></li><li><div align="left"><span style="font-family:arial;font-size:85%;">1 1/4 tsp. kosher salt</span></div></li><li><div align="left"><span style="font-family:arial;font-size:85%;">1 c. basmati rice, lightly rinsed and drained</span></div></li><li><div align="left"><span style="font-family:arial;font-size:85%;">freshly ground black pepper</span></div></li><li><div align="left"><span style="font-family:arial;font-size:85%;">1 bay leaf</span></div></li><li><div align="left"><span style="font-family:arial;font-size:85%;">1/3 c. fresh mint leaves</span></div></li><li><div align="left"><span style="font-family:arial;font-size:85%;">1/4 c. toasted, unsalted pistachios or cashews</span></div></li></ul><p><strong><span style="font-family:arial;font-size:85%;">Directions</span></strong></p><ol><li><span style="font-family:arial;font-size:85%;">Put the apricots and lemon zest in the 2 cups of cold water.</span></li><li><span style="font-family:arial;font-size:85%;">Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute.</span></li><li><span style="font-family:arial;font-size:85%;">Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes. </span></li><li><span style="font-family:arial;font-size:85%;">Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. </span></li><li><span style="font-family:arial;font-size:85%;">Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. </span></li><li><span style="font-family:arial;font-size:85%;">Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. </span></li><li><span style="font-family:arial;font-size:85%;">Toast the nuts while the rice cooks.</span></li><li><span style="font-family:arial;font-size:85%;">Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts. </span></li></ol><p><em><span style="font-family:arial;font-size:85%;">Cook's Note: Wrapping the lid with a dish towel keeps the steam in the pot, encourages the rice grains to stay separate, and absorbs condensation that would otherwise collect on the lid and drip back into the pan.</span></em> </p>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com0tag:blogger.com,1999:blog-576932528522995904.post-36434061748724458872008-10-13T20:03:00.004-07:002008-10-13T20:33:00.442-07:00Roman-Style Chicken<a href="http://1.bp.blogspot.com/_gsYpBbFsFq8/SPQOkSd9zTI/AAAAAAAAAZM/MSrG5sFiqjk/s1600-h/Roman-Style+Chicken.jpg"><img id="BLOGGER_PHOTO_ID_5256842681643814194" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_gsYpBbFsFq8/SPQOkSd9zTI/AAAAAAAAAZM/MSrG5sFiqjk/s200/Roman-Style+Chicken.jpg" border="0" /></a> <div><div><span style="font-family:arial;font-size:85%;">I tried this recipe from </span><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html"><span style="font-family:arial;font-size:85%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Giada</span> De <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Laurentiis</span> </span></a><span style="font-family:arial;font-size:85%;">and absolutely loved it. A true meal for Italian lovers! This was the first time I have used the all-popular prosciutto often called for Italian recipes. It really adds a kick and goes well with the blend of tomatoes and capers. Delicious and well worth a try!</span></div><br /><div><span style="font-family:arial;font-size:85%;"></span></div><div><strong><span style="font-family:arial;"><span style="font-size:85%;">Ingredients <em>(with modifications)</em></span></span></strong></div><ul><li><span style="font-family:arial;"><span style="font-size:85%;">4 skinless chicken breast halves with ribs <em>(I substituted additional chicken thighs - see below)</em></span></span></li><li><span style="font-family:arial;font-size:85%;">2 skinless chicken thighs, with bones (I used boneless)</span></li><li><span style="font-family:arial;font-size:85%;">1 1/2 tsp. salt</span></li><li><span style="font-family:arial;font-size:85%;">1 1/2 tsp. freshly ground black pepper</span></li><li><span style="font-family:arial;font-size:85%;">1/4 c. olive oil (This was a bit much for me. Next time I would reduce it to 1/6)</span></li><li><span style="font-family:arial;font-size:85%;">1 red bell pepper, sliced (I diced)</span></li><li><span style="font-family:arial;font-size:85%;">1 yellow bell pepper, sliced (Again, I diced)</span></li><li><span style="font-family:arial;font-size:85%;">3 ounces <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">prosciutto</span>, chopped</span></li><li><span style="font-family:arial;font-size:85%;">2 cloves garlic, chopped</span></li><li><span style="font-family:arial;font-size:85%;">1 - 15 oz. can diced tomatoes</span></li><li><span style="font-family:arial;font-size:85%;">1/2 c. white wine (I omitted)</span></li><li><span style="font-family:arial;font-size:85%;">1 tbsp. fresh thyme leaves (I used dried)</span></li><li><span style="font-family:arial;font-size:85%;">1 tsp. fresh oregano leaves (I used dried)</span></li><li><span style="font-family:arial;font-size:85%;">1/2 c. chicken stock</span></li><li><span style="font-family:arial;font-size:85%;">2 tbsp. capers</span></li><li><span style="font-family:arial;font-size:85%;">1/4 c. chopped, fresh flat-leafed parsley leaves (I used dried)</span></li></ul><p><strong><span style="font-family:arial;font-size:85%;">Directions</span></strong></p><ol><li><span style="font-family:arial;font-size:85%;">Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside. </span></li><li><span style="font-family:arial;font-size:85%;">Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. </span></li><li><span style="font-family:arial;font-size:85%;">Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan.</span></li><li><span style="font-family:arial;font-size:85%;">Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. </span></li><li><span style="font-family:arial;font-size:85%;">If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.</span> </li></ol></div>Toreyhttp://www.blogger.com/profile/10030208201989313939noreply@blogger.com0