tag:blogger.com,1999:blog-67716186998491947132024-03-05T03:00:48.087-05:00Watching What I EatFood & Drink ~ Photos ~ Recipes to Share ~ LifeVicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.comBlogger557125tag:blogger.com,1999:blog-6771618699849194713.post-79836977509003053652015-04-16T13:30:00.000-04:002015-04-16T13:30:47.763-04:00Lemon-Glazed Madeleines<div dir="ltr" style="text-align: left;" trbidi="on">
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I'm an armchair traveler at heart, and I especially love reading cookbooks that express the heart and soul of other peoples, places and cultures. One of my recent 'seat-side travels' has been to France, where I dropped in on Paris, via this spot-on book by <span style="font-family: Georgia, Times New Roman, serif;">David Lebovitz ~ <b>The Sweet Life in Paris</b></span>. It's not only full of good recipes, but it's also full of funny stories regarding his trials and tribulations of being an American expat, living abroad in a place that is home to that, <span style="line-height: 18.2000007629395px; text-align: left;"><i><span style="font-family: Georgia, Times New Roman, serif;">je <span style="background-color: #eeeeee;">ne sais quoi,</span></span></i></span> way of looking at life. OK, who's kidding who... it's the (in)famous French attitude that he does battle with on a daily basis. Some times you win, some times you lose...but it's always a treat.</div>
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I've so enjoyed picking and choosing some of his recipes to create in my own stateside kitchen, and I've also enjoyed eating them all and sharing some of my creations (some just never made it past me and my mouth). My favorite so far has been <a href="http://www.davidlebovitz.com/2007/12/humpy-madeleine/" target="_blank"><i><span style="font-family: Georgia, Times New Roman, serif;">his recipe for ~ <b>Lemon-Glazed Madeleines</b></span></i></a>. I was so inspired to make these little French treats <i><span style="font-family: Georgia, Times New Roman, serif;">toute suite</span></i>, I just had to order my own madeleine tin online, late on a Friday night, after reading his story/recipe. I must say, they were a HUGE hit, and I highly recommend this recipe for these lovely, little seashell shaped, lemon-kissed gems if you're ever looking for a little bit of the sweet life from Paris...in your own kitchen...without the cost of airfare...or the (in)famous French 'tude.<span style="font-family: Georgia, Times New Roman, serif;"><i><b> <span style="background-color: #eeeeee; line-height: 18.2000007629395px;">Bon Appétit! </span></b></i></span></div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-47635149152502467382015-03-17T14:58:00.000-04:002015-09-14T17:41:51.250-04:00Homemade Irish Goodies... <div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">St. Patrick's Day food prep is well underway at my house. The Corned Beef is bubbling away on my stove, the veggies are awaiting their turn and the desserts and breads are all finished. Now it's time to get the rest of the house in order before dinnertime. So, here's what's been cooking in my kitchen today... </span></i></b></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Homemade treats for our St. Paddy's Day Feast</i><b> ~~ Trifle </b>made with a cream sherry cake base;<b> Baileys Chocolate Peanut Butter Crunch Bar</b>;<b> </b>and <a href="http://watching-what-i-eat.blogspot.com/2012/03/irish-soda-bread-happy-st-patricks-day.html" target="_blank"><b>my recipe</b></a> for <b>Vicki's</b><b> Irish Soda Bread</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>I posted my recipe for ~ <i><span style="color: lime;">Vicki's Irish Soda Bread</span></i> ~ back in 2012. <a href="http://watching-what-i-eat.blogspot.com/2012/03/irish-soda-bread-happy-st-patricks-day.html" target="_blank">Take a peek at the recipe... </a></b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>May the Luck of the Irish be with You!!</i></b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="color: lime; font-family: Georgia, Times New Roman, serif; font-size: large;">Happy St. Paddy's Day ~ 2015</span></i></b></td></tr>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-74756131408828251782015-02-09T08:00:00.000-05:002015-02-09T08:00:01.922-05:00Jicama Salad with Spicy Peanut Dressing ~ Meatless Monday<div dir="ltr" style="text-align: left;" trbidi="on">
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I've been including <a href="http://articles.chicagotribune.com/2005-11-02/entertainment/0511010330_1_jicama-juicy-flesh-skin" target="_blank">jicama</a> in my meals a lot more and have been trying out new ways to serve it. Giving this slightly sweet, delicately crunchy, thoroughly delightful root veggie the Asian treatment is one of my favorite ways of enjoying it. Jicama has such an accommodating flavor and texture, it makes a really versatile additional your veggie lineup. It can be made into the star of a dish, or it can be turned into a background player. Enjoy it at room temp on a veggie tray, as part of a cold salad or in a warm dish, it's all good. I do love a veggie that can play so many different roles with such ease.</div>
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To make this ~ <b><span style="font-family: Georgia, Times New Roman, serif;">Jicama Salad</span></b> ~ combine: matchstick slices of peeled jicama, shredded carrots, thin sliced onions rings, diced celery, half-moon slices of radishes and freshly chopped cilantro & parsley. I top it with a quick homemade ~ <b><span style="font-family: Georgia, Times New Roman, serif;">Spicy Peanut Dressing ~</span></b> that includes: peanut butter, toasted sesame oil, Braggs (similar to soy sauce,) a few drops of Sriracha sauce, a couple shakes of Asian spice mix, fresh lime juice and a bit of warm water to help it all combine into a thick-ish pourable dressing. I give it all a healthy toss... and I'm good to go. A quick and easy salad for my lunch or dinner. I've got just one word for it ~ Yum!!</div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-20986439816210601142015-01-18T20:42:00.000-05:002015-01-18T23:18:27.824-05:00Grilled Lamb Steak with Mitsitam Cafe Chimichurri Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Earlier this year, my son was studying American Indians in school. As I was searching the web for info on the tribe he was making a diorama of, somehow I came across a mention of this cookbook ~ <b><span style="font-family: Georgia, Times New Roman, serif;"><i><a href="http://www.amazon.com/Mitsitam-Cafe-Cookbook-Smithsonian-National/dp/155591747X/ref=sr_1_1?s=books&ie=UTF8&qid=1421626815&sr=1-1&keywords=mitsitam+cafe+cookbook" target="_blank">The Mitsitam Cafe Cookbook</a>. </i></span></b>I was intrigued, so I went to the library to get a copy. This cookbook not only has recipes and beautiful food photos, it's also full of Native American history, cool vintage photos, and info on ingredients that have been a part of the diet of various tribes for centuries. It's a fun read and I've been inspired to make quite a few of their recipes ~ that makes this book a real winner in my opinion. I'll go so far as to say it's my new favorite cookbook! I highly recommend either checking out a copy from your library (or getting a copy of your own), it's that good. If I ever get back to Washington, DC, I definitely plan on stopping by the <a href="http://www.nmai.si.edu/" target="_blank">Smithsonian National Museum of the American Indian</a> and heading over to the <a href="http://www.nmai.si.edu/visit/washington/mitsitam-cafe/" target="_blank"><b><i><span style="font-family: Georgia, Times New Roman, serif;">Mitsitam Native Foods Cafe</span></i></b></a> for a meal!<br />
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For my dinner tonight I made the recipe for <i><span style="font-family: Georgia, Times New Roman, serif;">Chimichurri Sauce</span></i> and ate it with a grilled lamb steak that I cooked on my <i><span style="font-family: Georgia, Times New Roman, serif;">George Foreman Grill</span></i>. The sauce is a beautiful shade of emerald green, full of fresh parsley, cilantro and other tasty goodies. It's so packed with flavor! It only took about 15 minutes to throw this entire low fat dinner together ~ 5 minutes for the sauce, 5 minutes to grill the lamb and a couple of minutes to reheat the leftover pinto beans (another recipe I made from the cookbook) and leftover brown rice. What a great meal to end my weekend ~ more real-time cooking in my kitchen tonight. :)<br />
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-64816897373862390182014-09-18T08:00:00.000-04:002014-09-18T08:00:00.544-04:00Spicy Steamed Kale, Mushroom & Steak<div dir="ltr" style="text-align: left;" trbidi="on">
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Sometimes I want a one pot meal, so I'll throw all the ingredients into the steamer and let 'er rip. Since I use precooked fajita strips, it only takes a few minutes. A drizzle of hot sauce and I'm ready to eat. Quick clean up, too. Gotta love that. :)<br />
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-82537613337597942882014-09-15T08:00:00.000-04:002014-09-15T08:00:09.072-04:00Panda Express Chow Mein Copycat Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">I've always loved <b>Panda Express Chow Mein</b>, but haven't had it in awhile. When I saw <a href="http://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/" target="_blank"><i><span style="font-family: Georgia, Times New Roman, serif;">this recipe for a 'copycat' version</span></i></a> online, I decided to give it a try. So glad that I did!! I used dried udon noodles since I couldn't find the ones called for in the recipe and it worked out just fine. We all LOVED it!! My guys have asked for it again and again. So if you have a hankerin' for some really quick and tasty Chinese restaurant 'copycat' food, give this one a try, it's super yummy and our family approved. :) </span></div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-39849974315175927952014-09-12T08:00:00.000-04:002014-09-12T08:00:03.770-04:00Steak, Radish Greens & Veggie Scramble<div dir="ltr" style="text-align: left;" trbidi="on">
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Ever wonder what to do with those leftover radish greens? How about adding them to a dish in place of fresh spinach leaves? Using young leaves gives a dish a peppery bite that tastes right. Waste not, want not. :) </div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-48071443022988664792014-09-09T08:00:00.000-04:002014-09-09T08:00:03.062-04:00Low Carb Egg & Stir Fry Breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
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I wanted to make my low carb, quick breakfast stir fry meal a little more brunch worthy, so I added an over easy egg. Simply perfect. </div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-9784816530888509722014-09-04T08:00:00.000-04:002014-09-04T08:00:04.681-04:00Pita Pocket Pizza & Calzones<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-UAJwAQq0y5k/U5zgm3tmOsI/AAAAAAAAJHk/Xf4POg0NTyc/s1600/pita+pocket+pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-UAJwAQq0y5k/U5zgm3tmOsI/AAAAAAAAJHk/Xf4POg0NTyc/s1600/pita+pocket+pizza.JPG" height="640" width="528" /></a></div>
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I like to make quick pizzas and calzones using pita bread ~ both regular or mini sized. Just depends on what I have on hand at the time we're starving. I use a little pizza sauce, some grated/sliced cheese/veggie/meat, a sprinkling of spices/herbs, about 10 minutes in the oven, and then on to our plates. A quick meal or snack, in no time flat. Come and get it!</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-HsNR1UuTx3Q/U5zhyVmtlpI/AAAAAAAAJH4/LRMgbXT5Gvo/s1600/pita+pocket+calzone.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-HsNR1UuTx3Q/U5zhyVmtlpI/AAAAAAAAJH4/LRMgbXT5Gvo/s1600/pita+pocket+calzone.JPG" height="640" width="506" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b>Mini Calzones</b> made from mini pita pockets.</span></td></tr>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-59192302993002021462014-09-01T08:00:00.000-04:002014-09-01T08:00:06.331-04:00Strawberry French Toast Deluxe<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;"><span style="font-size: large;">Wanna see what we do when we have a glut of strawberries and are a bit bored with using them for dessert? Well, sometimes we go all out for breakfast, and when we do this is a favorite way to go. What could be better than <span style="font-family: Georgia, Times New Roman, serif;"><i><a href="http://watching-what-i-eat.blogspot.com/2012/02/easy-cinnamon-vanilla-french-toast.html" target="_blank">my recipe for <b>Cinnamon Vanilla French Toast</b></a>,</i></span> served with a generous helping of fresh strawberries? Well, it's my ~ Cinnamon Vanilla French Toast ~ that's topped with fresh strawberries, whipped cream AND scoops of ice cream. Oh, yeah ~ our special <b>Strawberry French Toast Deluxe</b> breakfast is served!</span></span></td></tr>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-55215482798348203722014-08-29T08:00:00.000-04:002014-08-29T08:00:03.531-04:00Hugh Jass Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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I like to make great, big salads. The bigger the better. Thanks to the cookbook ~ <i><span style="font-family: Georgia, Times New Roman, serif;">Peas & Thank You</span></i> ~ I now have a name for my over the top creations. My I present my ~<b><span style="font-family: Georgia, Times New Roman, serif;"> Hugh Jass... Salad</span></b>. It's never made the same way twice, variety is the spice of life. How I love my Huge Jass. So I just gotta ask, how big is yours? hehe :)</div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-86771894539025013282014-08-26T08:00:00.000-04:002014-08-26T08:00:06.175-04:00Homemade Natural Fruit Juice 'Soda' ~ Izze Copycat<div dir="ltr" style="text-align: left;" trbidi="on">
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When I was shopping for groceries the other day, another mom and I got to talking and started sharing our favorite quick recipes. She told me about her kids favorite 'healthy soda' recipe, a <a href="http://www.branappetit.com/2012/01/31/homemade-izzes-sparkling-juice/" target="_blank">copycat version of the natural soda brand, 'Izze'</a>. Since that brand can be a bit pricey, her inexpensive version sounded right up my alley. It's as simple as can be to make this tasty drink ~ just make a 70/30 split combo of sparkling water/fruit juice. Easy-Peasy. I make it using frozen fruit juice stirred into the sparkling water ~ about 2-3 Tbsp frozen juice to 8 oz. sparkling water. Since I like to use the frozen juice concentrate, I can make a different flavor each time without committing to just one bottle of fruit juice taking up a lot of fridge space. Served over ice and we're all happy... and my wallet is SUPER happy, too. Gotta love that! :)</div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-9067676130550556452014-08-21T08:00:00.000-04:002014-08-21T08:00:01.090-04:00Seaweed Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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When I was cleaning out my pantry the other day, I found a package of nori sheets (the black/dark green seaweed wrappers that are used for making sushi) hiding in the back. I decided to see what type of other recipes used nori sheets besides sushi. I came across <b><span style="font-family: Georgia, Times New Roman, serif;"><i><a href="http://www.wisegeek.com/what-is-a-seaweed-salad.htm" target="_blank">this recipe</a> </i></span></b>for a quick and easy <a href="http://www.wisegeek.com/what-is-a-seaweed-salad.htm" target="_blank">Seaweed Salad</a> that looked interesting, so off to the kitchen I went. I'm happy to report that the dish was a success, I just loved it! I used my kitchen scissors to make quick work of cutting the nori sheets into thin ribbons and after just a few minutes of soaking them in warm water, a bit of easy shredding/combining of other ingredients, I was ready to assemble my lunch. I've seen seaweed salads for sale in some of the upscale markets, but they're always expensive, so I'd never tried them before. Didn't know what I was missing. So happy that I can now make it at home. Cheap and cheerful makes this cook smile. :)</div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-69394476020203367162014-08-18T08:00:00.000-04:002014-08-21T23:59:32.761-04:00Quick Creamy Mushroom Risotto ~ Meatless Monday<div dir="ltr" style="text-align: left;" trbidi="on">
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The day I came up with this spin on the classic Italian rice dish ~ <i><span style="font-family: Georgia, Times New Roman, serif;">Mushroom Risotto</span></i> ~ I had some leftover cooked white rice sitting in my fridge, a craving for something Italian, and a hungry tummy that wanted fed...NOW. So, I hit the pantry and threw this delicious meal together in well under 10 minutes. It's quite a bit quicker than a traditional risotto, with just as much flavor as many of the restaurant versions that I've ordered over the years, it's definitely cheaper than what the restaurants charge, and it doesn't take too long to make. Gotta love that. </div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">I created this creamy, dreamy concoction by</span></i> ~ heating the leftover cooked rice (about 3 1/2 cups) with 3/4 of a can of condensed cream of mushroom soup; a small can of sliced mushrooms with their juice; 1/3 cup grated Parmesan cheese; splash of white wine; fresh ground pepper and dried basil. I stirred it all together, added a little bit of water and it all began to take on the classic 'creaminess' of a traditional risotto. The rice still had the correct firmness, and it was made without all the stirring fuss. Cool! Now that I know the secret of how to make this flavorful rice dish so quickly and easily, I think my leftover rice has finally met its match. :) </div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-56963058843263966082014-07-30T18:15:00.001-04:002014-07-30T18:15:43.390-04:00Club Med's Famous White Chocolate Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-1PAsi7sT-tw/U9lg3RVHekI/AAAAAAAAJOE/4T21bkluUEc/s1600/cm+white+chocolate+bread-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1PAsi7sT-tw/U9lg3RVHekI/AAAAAAAAJOE/4T21bkluUEc/s1600/cm+white+chocolate+bread-001.JPG" height="640" width="538" /></a></div>
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Last night my friend, GA, shared the recipe for Club Med's famous ~ <b>White Chocolate Bread </b>~ on Facebook. It's always been a favorite of mine and I've eaten a lot of it during my time working/vacationing at the various villages of Club Med. My friend, Sarah, challenged me to try making the recipe to see how it would turn out. Well, since I had the one cup of white chocolate chips called for in the recipe, and nothing planned for the evening, I took it as a sign that I should give the recipe a try. So, last night I was a baking fool... and here are the pictures, recipe and baking comments to prove it. Enjoy!</div>
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<b><span style="background-color: #783f04; color: white; font-family: Georgia, Times New Roman, serif; font-size: x-large;">Club Med's Famous White Chocolate Bread </span></b></div>
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<a href="http://4.bp.blogspot.com/-AnzPcYfbhwY/U9liLKMA2-I/AAAAAAAAJNw/R-iblXOzZug/s1600/club+med+wcb+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-AnzPcYfbhwY/U9liLKMA2-I/AAAAAAAAJNw/R-iblXOzZug/s1600/club+med+wcb+recipe.jpg" height="492" width="640" /></a></div>
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I shared my attempt in real-time with my other Club Med EXGO friends on Facebook. Here are my comments on the bread making, just in case anyone is inspired to try their hand at making a loaf, too. The bread is best eaten while still warm, just out of the oven, but toasted the next day is also good. My friend, Sarah, suggested making French Toast with the leftovers... oh, what a wonderful breakfast that would make!</div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-wJ7qXLuCV9I/U9ld2LdwWXI/AAAAAAAAJNE/r1OCZBsOejo/s1600/cm+white+choc+bread+slice.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-wJ7qXLuCV9I/U9ld2LdwWXI/AAAAAAAAJNE/r1OCZBsOejo/s1600/cm+white+choc+bread+slice.JPG" height="640" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; font-size: small; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><span data-reactid=".6c.1:3:1:$comment10152596197354596_10152596682214596:0.0.$right.0.$left.0.0.1:$comment-body.0.0" style="color: #141823; line-height: 15.359999656677246px;"><span data-reactid=".6c.1:3:1:$comment10152596197354596_10152596682214596:0.0.$right.0.$left.0.0.1:$comment-body.0.0.$end:0:$0:0">Well, the experiment was a success! We have already devoured 1/2 of the loaf. <span class="emoticon emoticon_smile" style="background-image: url(https://fbstatic-a.akamaihd.net/rsrc.php/v2/yl/r/Lx-a7CF6q89.png); background-position: -17px -883px; background-repeat: no-repeat; background-size: auto; display: inline-block; height: 16px; vertical-align: top; width: 16px;" title=":)"></span> Here are my thoughts on/tweaks to the recipe.... ~~ only add 3/4 cup of the water (115 degrees) to begin with, then add more water if needed to get the 'play doh' consistency the recipe calls for. The whole </span></span><span data-reactid=".6c.1:3:1:$comment10152596197354596_10152596682214596:0.0.$right.0.$left.0.0.1:$comment-body.0.3" style="color: #141823; line-height: 15.359999656677246px;"><span data-reactid=".6c.1:3:1:$comment10152596197354596_10152596682214596:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><span data-reactid=".6c.1:3:1:$comment10152596197354596_10152596682214596:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$text0:0:$0:0">1 1/4 cup water is just too much. My loaf came out a bit 'heavy', not surprised about that. With the extra 1 cup+ of flour I had to add to get the dough texture right, it skewed the yeast/flour ratio. ~~ I put a cast iron skillet in the oven when preheating. I put it on the lower rack & added 1 cup hot water to the skillet after I placed the loaf in the oven to bake. Be careful because the 'steam' kicks up quick. Close the oven door quick to keep the steam inside. It really helps with giving the bread a crusty, 'French bread' exterior. ~~ I baked the loaf about 35 minutes (not the 20 in the recipe) to get it 'golden' enough & so it had a 'hollow' sound when thumped. It tastes best when eaten warm from the oven, or toasted, if eating the next day.</span></span></span></span></span></td></tr>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-45286950999930403242014-06-27T08:00:00.000-04:002014-06-27T08:00:03.736-04:00Mango-Turmeric Smoothie<div dir="ltr" style="text-align: left;" trbidi="on">
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Lately, I've been reading more about the spice ~ turmeric, and I keep sneaking it into some of my smoothies. Depending on what I'm blending, the orange color of the turmeric is either front-and-center (like in the Mango-Turmeric Smoothie, sprinkled with fresh cracked pepper, shown above) or camouflaged (like in a green smoothie or one with dark colored fruits/veggies). Either way I make it, I'm happy with <a href="https://www.blogger.com/"><span id="goog_1924941192"></span>the health benefits<span id="goog_1924941193"></span></a> of including turmeric in my diet. </div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-81075018601554456552014-06-24T08:00:00.000-04:002014-06-24T08:00:10.629-04:00Quick Moroccan Chicken Thighs with Chickpeas<div dir="ltr" style="text-align: left;" trbidi="on">
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I was craving something a bit exotic the night I made this dish... but, I was short on time. So, I threw together this little gem ~ <b><span style="font-family: Georgia, Times New Roman, serif;"><i>Quick Moroccan Chicken Thighs with Chickpeas</i></span></b> ~ and was quite happy with the results! <u><i><span style="font-family: Georgia, Times New Roman, serif;">To make this dish I just used</span></i></u> ~ a can of fire roasted tomatoes with juice, 1/2 a can of drained chickpeas, 4 skinless chicken thighs, a small sliced onion and a sprinkling of <a href="http://moroccanfood.about.com/od/moroccanfood101/a/Essential_Spice.htm" target="_blank">traditional Moroccan spices</a> ~ powdered ginger, cinnamon, cumin, paprika, salt and pepper. I let it all simmer together until the chicken thighs were cooked through, about 20-25 minutes. I added some steamed veggies on the side... and dinner was served. Not too much effort, not too much time, low on carbs... but full of the exotic flavors I was looking for. On-the-fly cooking inspired by a craving. Cool. :)</div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-46403048306459495882014-06-19T08:00:00.000-04:002014-06-19T08:00:10.419-04:00Old-Fashioned Beef Stew with Mushrooms & Red Wine<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-f4tZHgnWw4Q/UtICp7hrpPI/AAAAAAAAImM/WtbLWd34FNQ/s1600/Redwinebeefstew.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-f4tZHgnWw4Q/UtICp7hrpPI/AAAAAAAAImM/WtbLWd34FNQ/s1600/Redwinebeefstew.JPG" height="640" width="480" /></a></div>
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I love <a href="http://www.foodnetwork.com/recipes/old-fashioned-beef-stew-with-mushrooms.html" target="_blank">a good beef stew recipe</a>. I love a good bottle of red wine. I love a good beef stew recipe that uses a good red wine. I love a good beef stew recipe that uses a good red wine and includes fresh mushrooms and lots of veggies. Put them all together and I've got a meal we all love. :)</div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-9054615934519263702014-06-16T08:00:00.000-04:002014-06-16T08:00:11.021-04:00Strawberry Chia Pudding ~ Meatless Monday<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-8cvUouB0H9E/UxVREVtDBtI/AAAAAAAAIyw/uXi9Enb63VI/s1600/strawberry+chia+pudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8cvUouB0H9E/UxVREVtDBtI/AAAAAAAAIyw/uXi9Enb63VI/s1600/strawberry+chia+pudding.JPG" height="640" width="484" /></a></div>
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I'd heard about using chia seeds in desserts and was curious about how it would turn out. So, when I saw<span style="font-family: Georgia, Times New Roman, serif;"> <a href="http://www.rebootwithjoe.com/rich-creamy-strawberry-chia-pudding/" target="_blank">this recipe for<b> ~ Rich & Creamy Strawberry Chia Pudding</b></a></span>, I decided to give it a try. <i><span style="font-family: Georgia, Times New Roman, serif;">My take on it</span></i> ~ This is an interesting dessert, with an unusual 'crunch' and a texture that is kinda-sorta like pudding. (it's so trippy how the seeds thicken up the mixture like that) I used dark chia seeds, so mine wasn't as pretty as theirs, but that was OK. My guys weren't too keen on it, they like their pudding smooth, not with a crunch... but I'm glad I tried this superfood sweet treat. It's always fun to try a new spin on traditional foods.</div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-67831802811573089422014-06-13T08:00:00.000-04:002014-06-13T08:00:04.884-04:00Steamed Greens & Poached Egg<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-AbbH-cwLZhs/U3zBsRZixCI/AAAAAAAAJD8/e_5SzLQxXYo/s1600/steamed+kale+peppers+egg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-AbbH-cwLZhs/U3zBsRZixCI/AAAAAAAAJD8/e_5SzLQxXYo/s1600/steamed+kale+peppers+egg.JPG" height="640" width="480" /></a></div>
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Recently, I've been making more low-carb/low-fat breakfasts and lunches, and a lot of times those meals are featuring greens, veggies and eggs. This time I decided to steam kale, spinach, onions and bell peppers together. Once all the veggies were tender, I gently cracked an egg over the top, poured a bit of water into the skillet to create a little steam, then put the lid on until the white of the egg was just set. Yum! I think this is such a nice, healthy way to start the day, or enjoy a light lunch. :)</div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-70358331566795799572014-06-10T08:00:00.000-04:002014-06-10T08:00:08.759-04:00Liver & Onions<div dir="ltr" style="text-align: left;" trbidi="on">
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I have liked <b>Liver & Onions</b> ever since I was a kid. (yeah, weird, I know) I've never made it myself, Grandma Bunni never made it, our family has only ordered it in restaurants. Well, that's silly. Can't be that hard. I decided I needed to learn how to make it in my own kitchen... so, I did. </div>
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It's super easy to do, we liked it, and it's pretty cheap to make. Cool.<i><span style="font-family: Georgia, Times New Roman, serif;"> Here's the liver lowdown</span></i> ~ Look for liver in the freezer section at the market. I bought both beef liver (about $2.50 for the pack) and calf liver (about $4.50 for the pack), just to see if there was a big difference between the two. There were 4 slices to a pack. I thought the calf liver was a bit more tender, but both were good eating. I sorta followed <b><a href="http://allrecipes.com/recipe/absolute-best-liver-and-onions/" target="_blank">this recipe</a> ~ </b>soaking the liver in milk, while the onions were cooking, seemed to work really well; I swapped out the butter for EVOO; and I used seasoned Italian bread crumbs instead of the flour... just because I like it better. The leftovers heated up great in the microwave, so no worries there. Roy likes his with beef gravy on top, and I like mine with ketchup on the side... just like I've always had it. Guess I'm still a kid at heart. :) </div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-60554323566053675662014-06-05T08:00:00.001-04:002014-06-05T08:00:09.635-04:00Turmeric Tuna Salad Lettuce Wraps <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-e3ZZcHyRGdI/UxVXP37Un5I/AAAAAAAAIzc/-3n7BMzWMIg/s1600/turmeric+tuna+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-e3ZZcHyRGdI/UxVXP37Un5I/AAAAAAAAIzc/-3n7BMzWMIg/s1600/turmeric+tuna+salad.JPG" height="640" width="564" /></a></div>
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I've been trying to include more of the golden spice ~ <b>turmeric</b> ~ in my diet. And I've recently found another simple and tasty way to sneak it in ~ I'll often just add a teaspoon to my tuna salad. So simple and tasty, and when stirred into the salad, it adds a lovely golden orange hue. For a low carb meal, I like to nestle the salad in a lettuce leaf, top it with some avocado and chopped tomatoes, and lunch is served. If <a href="http://blog.doctoroz.com/oz-experts/turmeric-golden-spice-better-healt" target="_blank">turmeric is good enough for Dr. Oz</a>, it's good enough for me. :)</div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-26178788593958048742014-06-02T08:00:00.000-04:002014-06-02T08:00:06.641-04:00Cherry Mocha Smoothie ~ Meatless Monday<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-tZFGeBAYfsk/U3zJXeTZTvI/AAAAAAAAJEs/NauCd14ip0g/s1600/cherry+mocha+smoothie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tZFGeBAYfsk/U3zJXeTZTvI/AAAAAAAAJEs/NauCd14ip0g/s1600/cherry+mocha+smoothie.JPG" height="640" width="480" /></a></div>
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I was craving something with cherries and chocolate the day I whipped up this smoothie. Greek yogurt made it protein packed. A quick breakfast, for an on-the-go morning. Enjoy!</div>
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<span style="color: #ea9999; font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b style="background-color: #783f04;">Cherry Mocha Smoothie</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>serves 1~2</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><u><b>Ingredients</b></u></i></span><br />
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<li>1 cup fat free Greek yogurt</li>
<li>1 cup milk of choice</li>
<li>1 cup frozen cherries</li>
<li>1/2 frozen banana, sliced</li>
<li>1/2 Tbsp cocoa powder</li>
<li>1 tsp instant coffee</li>
<li>1 tsp vanilla extract</li>
<li>2 (or more) packets Equal, or sweetener of choice</li>
<li>4 ice cubes</li>
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Throw all ingredients into blender & whirl away until smooth & frosty.</div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0tag:blogger.com,1999:blog-6771618699849194713.post-70701595347180472272014-05-30T08:00:00.000-04:002014-05-30T08:00:07.207-04:00Watermelon Slushie<div dir="ltr" style="text-align: left;" trbidi="on">
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I found some frozen watermelon chunks in my freezer the other day. Geez, how long had those been in there? I decided to throw them in my blender to make a quick drink. It was fantastic, what a pleasant surprise! The watermelon was super sweet and full of flavor. I liked it as a frozen slushie, Roy liked it better after it started to 'melt' a bit. Super easy, super low cal, super yummy ~ Yes! :)</div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b style="background-color: #990000;">Watermelon Slushie</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>serves 1-2</i></span><br />
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<a href="http://4.bp.blogspot.com/-2E3SuHrpT3I/UD2I2KeNCCI/AAAAAAAAJE8/re5kF39XfkU/s1600/watermelon+madness.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2E3SuHrpT3I/UD2I2KeNCCI/AAAAAAAAJE8/re5kF39XfkU/s1600/watermelon+madness.JPG" height="300" width="400" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><b><u>Ingredients</u></b></i></span><br />
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<li>6 cups frozen seedless watermelon chunks</li>
<li>1 cup water</li>
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Place watermelon chunks in blender and let sit for about 10 minutes, until they begin to soften. Add water and blend until smooth & frosty. Enjoy!</div>
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com1tag:blogger.com,1999:blog-6771618699849194713.post-37889846946464145042014-05-28T08:00:00.000-04:002014-05-28T08:00:01.922-04:00Easy Baked Chicken Tenderloins ~ Trader Joe's<div dir="ltr" style="text-align: left;" trbidi="on">
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When I want to make a simple and easy chicken dinner, I will often turn to frozen chicken breast tenderloins (chicken tenders) from Trader Joe's. I try to always have a bag in my freezer, it just makes my life easier. Nothing fancy about this meal. I just ~ put a layer of foil over my cast
iron skillet (to make clean-up super quick); add the frozen tenders;
spice them up; follow the baking directions on the back of the bag (you can bake them from frozen, so this is great for a last minute meal); and in
about 20-25 minutes our chicken dinner is ready to put on the table. Easy-peasy.<br />
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I almost always change up the type of seasonings/veggies/sauces I sprinkle/scatter/slather on the tenders before I pop them into the oven, so it never feels like the same meal twice. For side dishes, I'll add whatever sounds good to me at the time, or I'll choose any leftovers that may be hanging around in the fridge that need using up. I might serve the chicken with sides of ~ canned baked beans, steamed veggies, a whole grain salad, a green side salad, baked potato, mac 'n' cheese, etc., and we're good to go. Sometimes it's nice to just go to an old favorite stand-by, you always know what you're gonna get...well, sorta. :) Minimum effort, maximum return. Cool.<br />
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Vicki Ehttp://www.blogger.com/profile/02973516576477981831noreply@blogger.com0