tag:blogger.com,1999:blog-39366514213726771512024-02-07T21:46:37.431-05:00Classy Cooking, Vegetarian StyleCooking My Way Through Vegetarian Classics: 300 Essential Recipes for Every Course and Every Meal by Jeanne Lemlin.
Follow me on my journey through the delicious recipes of this great book!Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-3936651421372677151.post-62942993386275604602010-01-27T14:34:00.002-05:002010-01-27T14:35:46.238-05:00Pizza Bianco<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjahuL-r61L5dL-awFv4ldEp9pAAGkrvLfagXuU0t2U6v9L18lBppA9wfdyQKzHblRgU0slYpRrZZ5O9X1vExA7WEUhon_QOXF91ifSAbnUSylkP6Rcqzw1PkL02kKp5XftFC_VnCmKLP4/s1600-h/DSC03933.JPG"><img id="BLOGGER_PHOTO_ID_5431505445414016098" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjahuL-r61L5dL-awFv4ldEp9pAAGkrvLfagXuU0t2U6v9L18lBppA9wfdyQKzHblRgU0slYpRrZZ5O9X1vExA7WEUhon_QOXF91ifSAbnUSylkP6Rcqzw1PkL02kKp5XftFC_VnCmKLP4/s200/DSC03933.JPG" border="0" /></a></p><p align="center">I love tomato sauce. Especially on a pizza. So I was a little concerned when I chose PIZZA BIANCO to make for one of my Thursday night pizza parties. Pizza Bianco is a white pizza that does not have any tomato sauce at all!!<br /><br />To prepare this pizza, you combine ricotta cheese, garlic, and Parmesan cheese in a bowl, and then spread this mixture over the pizza crust. This cheesy mixture is topped with mozzarella cheese , and then the pie is put in the oven and baked until the cheese in melted and golden.<br /><br />Yum, yum, yum. This was outstanding. The flavors were mild, but delicious, and the recipe was so easy! I look forward to making this pizza again. <br /></p>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-41350140965688201182010-01-27T14:15:00.001-05:002010-01-27T14:17:00.583-05:00Corn Muffins<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLN4Zbshyphenhyphenbl8VHjF5zB-DztoJQncBvS90p2_0Lc4-vsb-JfGrOl0kej_925SSoHMESeTY8zyjyPEaAxLrSF0z5DIEZ-TDNg1PdqRtscqZ2_h7beqKqtBnt2aFu5PXLPfYJcSx_lhQEAcU/s1600-h/DSC03928.JPG"><img id="BLOGGER_PHOTO_ID_5431500671999355074" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLN4Zbshyphenhyphenbl8VHjF5zB-DztoJQncBvS90p2_0Lc4-vsb-JfGrOl0kej_925SSoHMESeTY8zyjyPEaAxLrSF0z5DIEZ-TDNg1PdqRtscqZ2_h7beqKqtBnt2aFu5PXLPfYJcSx_lhQEAcU/s200/DSC03928.JPG" border="0" /></a></p>Many of the meals I make beg to have cornbread served along as a side item. Steamed veggies, and Shepherd’s Pie are all dinners that taste better accompanied by cornbread. Luckily, this cookbook has several variety of cornbread. I made CORN MUFFINS to enjoy alongside macaroni and cheese and steamed veggies.<br /><br />This easy muffin recipe comes together by mixing flour, cornmeal, baking powder, sugar and salt in a bowl. In a separate bowl, egg, oil, and milk are whisked together. The wet ingredients are stirred into the dry, and then the batter is poured into a greased muffin tin. They bake for 18 minutes, and after cooling for a few minutes, they are ready to eat!<br /><br />These are good muffins, not great. I prefer a thick slice of cornbread over muffins, so I will probably not make them again. That is just my personal preference, there is nothing at all wrong with this recipe!!!Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-2788292716210386562010-01-27T13:32:00.003-05:002010-01-27T13:35:05.003-05:00Vegetable and Cashew Curry<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRn-AdiNe0VMaTU_ffayhovll7zmbyTGEZr4TBHcBhfoAgJHDUbHdVATrexLSugy6KYDtdVqUgRZo7A1_Y9FkNzy6jqGBzaSQRVB-eLg1-XX8T8g4n5FTBcbGiQ3FE-i6Nrowe99onV6U/s1600-h/DSC03924.JPG"><img id="BLOGGER_PHOTO_ID_5431489610304329442" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRn-AdiNe0VMaTU_ffayhovll7zmbyTGEZr4TBHcBhfoAgJHDUbHdVATrexLSugy6KYDtdVqUgRZo7A1_Y9FkNzy6jqGBzaSQRVB-eLg1-XX8T8g4n5FTBcbGiQ3FE-i6Nrowe99onV6U/s200/DSC03924.JPG" border="0" /></a></div><div align="center"> </div><div align="center">Mr. Sexy Veggie and I have started taking Spin Classes on Sunday afternoons. This is great…it is a lot of fun, a great workout, and we get to spend the time together! However, I am usually pretty tired after the class, and making dinner seems like a huge deal. So I have picked recipes for Sunday evenings that can be made earlier in the day, and then just reheated when we are ready to eat. For the first week of spinning class, I made VEGETABLE AND CASHEW CURRY.<br /><br />I love the ease and flavors of curry. This one was very simple. Chopped onion, ginger, and garlic were sautéed for 5 minutes, and once they were tender curry powder and cumin were mixed in. Diced tomatoes, water, and potatoes are added, and the mixture is simmered for 20 minutes. Zucchini and cashews are stirred in, and the mixture cooks for 10 more minutes. Lemon juice is mixed in right before you plate the dish. The curry is served over hot basmati rice, with a dollop of yogurt on top to add creaminess and contrast to the sauce. <br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRm5znDKzYyXCkKQXS-4awQCbeENmjY7dfYw3gJ5T33gVLRQNba5fi73mVNVNJf6MwAiEtjz15c_471SSq2DIdTilEKUmy78AxoRum_w4WQqJLnC0nf24y2b1eZ-66cg2Ehit0Yg3hmps/s1600-h/DSC03922.JPG"><img id="BLOGGER_PHOTO_ID_5431489615516092402" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRm5znDKzYyXCkKQXS-4awQCbeENmjY7dfYw3gJ5T33gVLRQNba5fi73mVNVNJf6MwAiEtjz15c_471SSq2DIdTilEKUmy78AxoRum_w4WQqJLnC0nf24y2b1eZ-66cg2Ehit0Yg3hmps/s200/DSC03922.JPG" border="0" /></a><br /><br />This was very good, and simple. The flavor is not too intense, and the yogurt adds a slight twang to the dish. We enjoyed it so much that I did not have enough leftovers for my lunch at work the next day!!! </div>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-74204220609428540652010-01-06T16:16:00.001-05:002010-01-06T16:17:59.379-05:00Classic Cornbread<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLncl3sd6twFb5KyoEZJKoV88vppNNupsU5kbd2fVl2t5OQNn507bLmu-A9gJ8H6yTqv9qlZDtZBR0MerUFLzex7ETkrDkH2iX2ylMZAVz8R2teUk5V_lWP7KSq5Cy6QAQAEX5tFZOqpw/s1600-h/DSC03919.JPG"><img id="BLOGGER_PHOTO_ID_5423738981569138770" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLncl3sd6twFb5KyoEZJKoV88vppNNupsU5kbd2fVl2t5OQNn507bLmu-A9gJ8H6yTqv9qlZDtZBR0MerUFLzex7ETkrDkH2iX2ylMZAVz8R2teUk5V_lWP7KSq5Cy6QAQAEX5tFZOqpw/s200/DSC03919.JPG" border="0" /></a></p> There are several types of cornbread……..sweet, savory, fluffy, heavy. I enjoy almost every kind! Last night I made CLASSIC CORN BREAD to accompany baked potatoes topped with broccoli and cheese and green beans.<br /><br /> This cakelike quick bread is made by combining cornmeal, flour, baking powder, sugar, and salt in a large bowl. Melted butter, milk, and one egg are whisked together, and then mixed into the dry ingredients. Once moistened, the batter is poured into a pan and baked until golden brown, about 25 minutes.<br /><br />This bread turned out very well. It had a good consistency, dense but not very dry. It was too sweet for my taste, I will cut back on the sugar the next time I make this recipe.Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-77372072109566713412010-01-05T15:14:00.002-05:002010-01-05T15:23:41.667-05:00Classic Stir-fry Tofu and Vegetables Hoisin over Brown Rice<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoqKWLVOv8S2RaLoSsXVBY09Y-f3EMzX5TeN3EIMjnAUINi5daFbaR_8GRe_zMMqLzs5O9xHplJPIVzJ_-WSgRj9TQowlZ65PXJ-wmroyov73PTgLXKPQq37SkriAFDFYgCCyvR8CuLI/s1600-h/DSC03915.JPG"><img id="BLOGGER_PHOTO_ID_5423351975788330562" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoqKWLVOv8S2RaLoSsXVBY09Y-f3EMzX5TeN3EIMjnAUINi5daFbaR_8GRe_zMMqLzs5O9xHplJPIVzJ_-WSgRj9TQowlZ65PXJ-wmroyov73PTgLXKPQq37SkriAFDFYgCCyvR8CuLI/s200/DSC03915.JPG" border="0" /></a></p>Mmmmmm….stir-fry. Tender-crisp veggies, flavorful sauce, brown rice. What a great meal. Last night for dinner I made CLASSIC STIR-FRIED TOFU AND VEGETABLES HOISIN over BROWN RICE.<br /><br />You start this dinner by simmer brown rice in water for about 45 minutes. While this cooks, you cut tofu into small pieces, de-stem broccoli florets, and dice a red bell pepper. The tofu is cooked in a small amount of oil until golden brown. The broccoli and red pepper are added to the pan, and cooked until tender. Minced garlic and ginger are stirred in, and cooked for a few seconds. A sauce made from soy sauce, hoisin sauce, and sesame oil is poured over the vegetables, and then the tofu is returned to the pan. After cooking for a minute longer, the stir-fry is ready to be enjoyed over the brown rice.<br /><p align="right"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39BGKt-LuoDKoroHfLSfvSJA0PqUtB0yIxfJP9O4GAErLXTjkHNGz3yNxl7wQY-QseUSOOqJ8P2TS6NAYp-SGVG6b_maf-0P7uvr4cHU1ao_f2y4xlWyJSCcL5Tt7DtC1NuHZXuZlccA/s1600-h/DSC03913.JPG"><img id="BLOGGER_PHOTO_ID_5423351973007834914" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39BGKt-LuoDKoroHfLSfvSJA0PqUtB0yIxfJP9O4GAErLXTjkHNGz3yNxl7wQY-QseUSOOqJ8P2TS6NAYp-SGVG6b_maf-0P7uvr4cHU1ao_f2y4xlWyJSCcL5Tt7DtC1NuHZXuZlccA/s200/DSC03913.JPG" border="0" /></a></p><br />YUM! This is flavorful, nutritious, and filling. The flavors were very nice-not too strong or heavy. It was easy to prepare, and the clean-up was easy as well. I will make this again!!Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-74623635388118683372010-01-04T13:37:00.003-05:002010-01-04T13:39:39.951-05:00Semolina Pizza Dough<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwT48arVmmel5s0Gs5LRwTCfAX4jEWiwhWRzd6lkPjSu2uysk7cotBfrRp-RLvGE1gXZgRPK9d1PiRjlFT3PTgVxxOgNOqowAzjq2Kt0z4A1w_Q2z6csWTxjpg4O71LMLMBNXhIarSlk/s1600-h/DSC03910.JPG"><img id="BLOGGER_PHOTO_ID_5422955825447580370" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwT48arVmmel5s0Gs5LRwTCfAX4jEWiwhWRzd6lkPjSu2uysk7cotBfrRp-RLvGE1gXZgRPK9d1PiRjlFT3PTgVxxOgNOqowAzjq2Kt0z4A1w_Q2z6csWTxjpg4O71LMLMBNXhIarSlk/s200/DSC03910.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxQoAx9vI5WD_BUn9pkmym3FAD7iWj8gXS_nGeI8bJH_RRudrNcfeEIV2bQYUpFdgK6Z-P_UjcJvtfXS7Xx53ttVfeeter1BfAxxRYsWhkbS90p5uSg_kOmWpo5WrdUk9l7nyVOozanI/s1600-h/DSC03908.JPG"><img id="BLOGGER_PHOTO_ID_5422955822187943282" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxQoAx9vI5WD_BUn9pkmym3FAD7iWj8gXS_nGeI8bJH_RRudrNcfeEIV2bQYUpFdgK6Z-P_UjcJvtfXS7Xx53ttVfeeter1BfAxxRYsWhkbS90p5uSg_kOmWpo5WrdUk9l7nyVOozanI/s200/DSC03908.JPG" border="0" /></a><br /></div><div>The night after ringing in 2010, Mr. Sexy Veggie and I were hitting the town with some friends. Before our night out, I decided to make us a couple of pizzas to enjoy. I used the SEMOLINA PIZZA DOUGH recipe from the cookbook for these pizzas.<br /><br />This dough is made by proofing yeast in warm water until bubbly. At this point, water oil and salt are mixed in. Flour and semolina (a roughly milled flour made from the yellow endosperm of durum wheat) and added, and the mixture is stirred into a dough. The dough is covered and placed into a warm place to rise until doubled. Then the dough is rolled out, baked, and then topped with pizza toppings!<br /><br />This dough was one of the easiest I have ever dealt with. It was elastic and smooth, not sticky at all. The crust taste was great, thin with a nutty flavor and good crunch. I will make this lots more often!! </div><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJMhQnhjGiNOdl15b1i0OuYOrQ3pNj8Cg7-VctSMdB7aR2QyU8HrS-UFGCrEUe16z1CVPPoUuSEJmFpMhdenYug2Ep_oJ4zK8yAVFcXf3b3F8zypeeV2iA0jsqd6is2fJ9D37IT5vrfY/s1600-h/DSC03907.JPG"><img id="BLOGGER_PHOTO_ID_5422956018934498642" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJMhQnhjGiNOdl15b1i0OuYOrQ3pNj8Cg7-VctSMdB7aR2QyU8HrS-UFGCrEUe16z1CVPPoUuSEJmFpMhdenYug2Ep_oJ4zK8yAVFcXf3b3F8zypeeV2iA0jsqd6is2fJ9D37IT5vrfY/s200/DSC03907.JPG" border="0" /></a></p>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-998616972632658232010-01-04T12:15:00.003-05:002010-01-04T12:17:45.851-05:00Perfect Pancakes<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQx4J-RfIJPHl8hYmVyXSp5tywww9S8325GI5Ak7qd0LjU1LfITd0d2DviNpfzLoJZAuCNUn1SDBW8r-nOMak3doiWaTmJqxDCXbJpQdE38x9WO2umiNCVOGQFoeioOLNsTZ2mymCXlg/s1600-h/DSC03905.JPG"><img id="BLOGGER_PHOTO_ID_5422934925673264002" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQx4J-RfIJPHl8hYmVyXSp5tywww9S8325GI5Ak7qd0LjU1LfITd0d2DviNpfzLoJZAuCNUn1SDBW8r-nOMak3doiWaTmJqxDCXbJpQdE38x9WO2umiNCVOGQFoeioOLNsTZ2mymCXlg/s200/DSC03905.JPG" border="0" /></a><br /><br />What to cook for the first meal of 2010? What a decision! I chose PERFECT PANCAKES from the cookbook to kick off the year right. They are called perfect, how could they be wrong?<br /><br />This quick bread easily comes together by mixing flour, sugar, baking powder and salt. Once the dry ingredients are mixed, egg, milk, and melted butter are stirred in. The batter is poured into a lightly oiled hot pan, and cooked until golden brown. They are topped with warm syrup before enjoying.<br /></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_bdfLbYO6J9q56RrSOTZLfl-QqGoZM3T3dFYSVB8h0YIjuQOrBoOZf5epXhkuAPUb6pio0Jh4mV3vq9Zbr-gbSr1S9w0w7ZtK7hjrNb3o0xqISHlcrfQjT21EtkbVC2MmgSe4L3Tvzk/s1600-h/DSC03902.JPG"><img id="BLOGGER_PHOTO_ID_5422934913588261314" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_bdfLbYO6J9q56RrSOTZLfl-QqGoZM3T3dFYSVB8h0YIjuQOrBoOZf5epXhkuAPUb6pio0Jh4mV3vq9Zbr-gbSr1S9w0w7ZtK7hjrNb3o0xqISHlcrfQjT21EtkbVC2MmgSe4L3Tvzk/s200/DSC03902.JPG" border="0" /></a></p><div><br />These are very good pancakes. I would agree that they are close to perfect! Light, flavorful, and easy to make. I will be making these again!!! </div>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-626386263771709712010-01-04T12:08:00.002-05:002010-01-04T12:11:25.655-05:00TEMPEH RAGOUT WITH CORN AND TOMATOES<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-SdgA4jhdnIO8C0Ud5yN7Nxwi-54b_PXsnXAHV7__th-RkCERjOmNUxgB1VgaDsf068VCgwqpD9PUX_vwxfObImAv51Dn7tLyY0_ZnG-l09393AFVbcLnbnC5ePlwqtgeA1eP_jKOYo/s1600-h/DSC03901.JPG"><img id="BLOGGER_PHOTO_ID_5422933124248836402" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-SdgA4jhdnIO8C0Ud5yN7Nxwi-54b_PXsnXAHV7__th-RkCERjOmNUxgB1VgaDsf068VCgwqpD9PUX_vwxfObImAv51Dn7tLyY0_ZnG-l09393AFVbcLnbnC5ePlwqtgeA1eP_jKOYo/s200/DSC03901.JPG" border="0" /></a></p><br />Before starting this recipe, I was not really sure what tempeh or ragout were. I quickly learned that tempeh is fermented soybeans in cake form (sounds great, right?), and that ragout (ragu) is a main-dish stew. I learned all this while cooking TEMPEH RAGOUT WITH CORN, ZUCCHINI, AND TOMATOES.<br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7bHM1E53-aiYgdCTrvYBN4CboliR04irS3hUTHII3fqAZ-T8SvChn9psxhIHVbsQicu5Cypd7Ahs1U-o20vDN6g_FDplbNR1C7s4k3FrZxmL2ka3jeYdMMVXxK96HAQtbAuHleXdj7gA/s1600-h/DSC03892.JPG"><img id="BLOGGER_PHOTO_ID_5422933110909651042" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7bHM1E53-aiYgdCTrvYBN4CboliR04irS3hUTHII3fqAZ-T8SvChn9psxhIHVbsQicu5Cypd7Ahs1U-o20vDN6g_FDplbNR1C7s4k3FrZxmL2ka3jeYdMMVXxK96HAQtbAuHleXdj7gA/s200/DSC03892.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJDJdkVmghOHf6VeJo-bJ4wOSzBTg5NiEzsWBnfQrFmN0qoq3se_9tTAKot8Q3Yl2POM4ayXm24ltTNTsfaLhYttF5Iwwtp47aMYV9spdxJUQECCl8cWty7kLIwqiWekQGL_Hne6AmzE/s1600-h/DSC03895.JPG"><img id="BLOGGER_PHOTO_ID_5422933116765022322" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJDJdkVmghOHf6VeJo-bJ4wOSzBTg5NiEzsWBnfQrFmN0qoq3se_9tTAKot8Q3Yl2POM4ayXm24ltTNTsfaLhYttF5Iwwtp47aMYV9spdxJUQECCl8cWty7kLIwqiWekQGL_Hne6AmzE/s200/DSC03895.JPG" border="0" /></a><br />This warm dish starts with simmering diced potatoes in a tomato mixture that has been seasoned with garlic and red pepper flakes. Once the potatoes are tender, diced tempeh and zucchini are added to the pot to simmer. Once this mixture is tender, frozen corn and salt are stirred in, and cooked until warm. <br /><br />This French-style vegetable stew was OUTSTANDING. I loved every bite of it, it was delicious, warm and filling. My first try to tempeh was great, and I can’t wait to make this recipe again!!</p>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-86488793589551823812010-01-04T11:56:00.004-05:002010-01-04T12:01:19.087-05:00TUSCAN-STYLE COUSCOUS SALAD<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GrUQVWTwUBMbyx-UgRGiXpOVqV7vwsu-45eqqLpEC-Rl552cYF6S0aR3cYbWLwjL1H-_OcMV4U5uctlkvjX2N32HN28fl1wgjnayNE7eIKEk6CEh38xQitfsXatKKAVagkkTTxtEcew/s1600-h/DSC03881.JPG"><img id="BLOGGER_PHOTO_ID_5422930373057286578" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GrUQVWTwUBMbyx-UgRGiXpOVqV7vwsu-45eqqLpEC-Rl552cYF6S0aR3cYbWLwjL1H-_OcMV4U5uctlkvjX2N32HN28fl1wgjnayNE7eIKEk6CEh38xQitfsXatKKAVagkkTTxtEcew/s200/DSC03881.JPG" border="0" /></a></div><div align="center"></div><div align="center">After a weekend of traveling, and a day of unpacking and catching up on chores, I was ready for a quick and tasty dinner. I chose TUSCAN-STYLE COUSCOUS SALAD, a recipe from the cookbook that comes highly recommended by fellow blogger Bridget.<br /><br />This dish requires almost no cooking. Water is brought to a boil, and stirred into couscous that has been flavored with turmeric. Once the couscous has absorbed all the water, toasted pine nuts, white beans, cherry tomatoes, fresh basil, and red onion are mixed in. The salad is then topped with a dressing made from lemon juice, garlic, olive oil, salt and pepper.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEitNzqQ9kp-XA3DkbhQiQmfgK5qdWgJY5Yd6mXBkVXcs1VJYg9rulyxEcZUOsmrz8F0E5oUtBh1x2__PfYMMI6-99dvxcD28TesV6xeI1my0GQwtq6C8t3ckBCmvvvFWVEP82vRZXQ4/s1600-h/DSC03887.JPG"><img id="BLOGGER_PHOTO_ID_5422930381032019746" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEitNzqQ9kp-XA3DkbhQiQmfgK5qdWgJY5Yd6mXBkVXcs1VJYg9rulyxEcZUOsmrz8F0E5oUtBh1x2__PfYMMI6-99dvxcD28TesV6xeI1my0GQwtq6C8t3ckBCmvvvFWVEP82vRZXQ4/s200/DSC03887.JPG" border="0" /></a><br />This is a very fresh and tasty dish. As recommended, I enjoyed it with crostini spread with goat cheese and a glass of white wine. This will be a great summer dish, and the leftovers are great to pack for lunches on the go!! </div><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUl-VlLVZ0jl6KTPlTVAcLugk4Oro8DEFgvqeWjzVF4R8NzzJifCTI6tl5QqKagJ2g7nvhdUTkDuJtL8zJh1hxXgeThyphenhyphenouVN8ZQ4y6dLsOIiCjg7ACVIq7X3L7IDalOa34mkEDTVYrHVQ/s1600-h/DSC03890.JPG"><img id="BLOGGER_PHOTO_ID_5422930387020459762" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUl-VlLVZ0jl6KTPlTVAcLugk4Oro8DEFgvqeWjzVF4R8NzzJifCTI6tl5QqKagJ2g7nvhdUTkDuJtL8zJh1hxXgeThyphenhyphenouVN8ZQ4y6dLsOIiCjg7ACVIq7X3L7IDalOa34mkEDTVYrHVQ/s200/DSC03890.JPG" border="0" /></a></p>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-82302283026033648752009-12-24T11:40:00.003-05:002009-12-24T11:47:08.914-05:00Eggplant Parmesean<p align="center"><img id="BLOGGER_PHOTO_ID_5418844008969695874" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9Tdls_GUrxugnOemU05efa-qjKVgu4R8lJhYoqUazcv1o7WyxX6xASXYIU4jZuNu7FCy5oioV5Kt1MGdEv-k7mnhKwcRF31I4QoW4pmkL6U52QAogmI1VFALjJ3wCpmG_uAg6GgPP6A/s200/DSC03858.JPG" border="0" /><br />Love it or hate it, eggplant shows up often in Vegetarian cuisine. Last weekend, while I was snowed in the house, I made <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">EGGPLANT</span> PARMESAN for Mr. Sexy Veggie and myself. </p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxlYn2pD0ONM8NXrPebUHQk4KkQVxey3CxmqeoY4eJnBXzSafuQyqBdD60dh8ZjBsMJ7gOm1P82kNvrR1xQjIdiHy2hbgcXYWRGkJn7RgkhVqG0rK97GqW4V4AQTCf1z70-tDjM0LMIc/s1600-h/DSC03854.JPG"><img id="BLOGGER_PHOTO_ID_5418844012469781506" style="WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxlYn2pD0ONM8NXrPebUHQk4KkQVxey3CxmqeoY4eJnBXzSafuQyqBdD60dh8ZjBsMJ7gOm1P82kNvrR1xQjIdiHy2hbgcXYWRGkJn7RgkhVqG0rK97GqW4V4AQTCf1z70-tDjM0LMIc/s200/DSC03854.JPG" border="0" /></a></p><p align="left">To start, you peel and slice two eggplants. Then you dip the slices in mayonnaise, and coat with bread crumbs. The slices are then put into the oven to broil until they are a deep golden brown. Once that step is completed, the slices are layered in a casserole dish with tomato sauce, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Parmesan</span> cheese and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">mozzarella</span> cheese. The casserole bakes for 30 minutes, and is ready to enjoy-<span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">preferably</span> along side some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">lightly</span> buttered pasta!</p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgEmaCoLye7LCysmvX5tx-yFyKsc75QA9gK3hvm2Tz37US_3MIz8ddpFGSgIgKMmMvUXM4fx7-5_mAZC3Yfh_TrLTSQaVKgzMh-uHX0NBnK0TeHHxUJGI-U5dbOF_zo_Q39xt_C1LgVY/s1600-h/DSC03855.JPG"><img id="BLOGGER_PHOTO_ID_5418844017364632226" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgEmaCoLye7LCysmvX5tx-yFyKsc75QA9gK3hvm2Tz37US_3MIz8ddpFGSgIgKMmMvUXM4fx7-5_mAZC3Yfh_TrLTSQaVKgzMh-uHX0NBnK0TeHHxUJGI-U5dbOF_zo_Q39xt_C1LgVY/s200/DSC03855.JPG" border="0" /></a></p><p align="left">This was a very tasty dish, and filling. The eggplant was a little tough, which could be my fault for slicing it too thickly. It was a great dinner, and Mr. Sexy Veggie really enjoyed it too. However, the leftovers were not very good. I probably will not make this recipe again. </p>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-27478943219157760362009-12-24T11:25:00.003-05:002009-12-24T11:38:21.559-05:00Apple Cider Muffins with Streusel Topping<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ryUxZYs0WpaV2uXZrud0RlLs1w-ECByP4g4RvoJYiD5zXXv8qypCJHWv0Ve1m4FZIcfMwXEUoI9yo-BqsJa4UTdbarSUcUniddv1Y9h7x5Seb6DpGzSNm6bHNaR-D6HMf0F75aG4SYI/s1600-h/DSC03850.JPG"><img id="BLOGGER_PHOTO_ID_5418842655054661090" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ryUxZYs0WpaV2uXZrud0RlLs1w-ECByP4g4RvoJYiD5zXXv8qypCJHWv0Ve1m4FZIcfMwXEUoI9yo-BqsJa4UTdbarSUcUniddv1Y9h7x5Seb6DpGzSNm6bHNaR-D6HMf0F75aG4SYI/s200/DSC03850.JPG" border="0" /></a><br /></p><div align="center">Muffins are quick, easy, and usually very yummy. This was the case for APPLE CIDER MUFFINS WITH <span class="blsp-spelling-error" id="SPELLING_ERROR_0">STREUSEL</span> TOPPING. I made these one Sunday morning for a breakfast treat. </div><div align="center"> </div><div align="center">This quick bread is made by combining flour, baking powder, spices, grated apple, and sugar, and then mixing in egg, oil, and apple cider. The batter is poured into muffin tins, and topped with a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">streusel</span> made from flour, sugar, and butter. After <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">baking</span> for 20 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">minutes</span>, these beautiful muffins are ready to enjoy. </div><br /><br /><p align="center"><img id="BLOGGER_PHOTO_ID_5418842648043455698" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjaHcTcmvSRjXfxCO9gV3orqb77qvXGsua06Nhk3ubYGUqIH0FrQxH0nnyO8So4m-J7WE8ErIoswfkGaEApsu9g0bTWlHc2t33oXsGvLUR0cR4LQiJTfmaq1Rl_f2N5dA7rfhsGMrBjg4/s200/DSC03847.JPG" border="0" /><br />Yum! These were fabulous. Tasty, tender, and warm. Mr. Sexy Veggie really enjoyed them as well! </p>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-14946392309118896142009-12-24T11:11:00.003-05:002009-12-24T11:24:56.333-05:00Smoky Black Bean Enchiladas<div align="center"><img id="BLOGGER_PHOTO_ID_5418838324718156482" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhetoY8_o7IoYLDFu0PXdfrBGnZP6YXmuuduMWVu8EcCUoniyy2RfZ8qSjDMpKur_VXhVy3Gj5VBuc8dcTXPWrUjlVprzrKqcxsLoaKaSBm7IvBy4VIaIQJ_301K1vjjrea9wzMKOHnRyg/s200/DSC03844.JPG" border="0" /><br /><br /></div>In case you haven't figured it out already, I love <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Mexican</span> food! Mr. Sexy Veggie really likes it too, so we eat lots of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">burritos</span>, enchiladas, and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">quesadillas</span>. So a couple of Saturdays ago, while Mr. Sexy Veggie was riding his bicycle on my indoor trainer, I made SMOKY BLACK BEAN ENCHILADAS for our dinner.<br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYELd4RYA7mcsozkLTxQu06dgRhmO_LJJ4HItEIdZ0fHerziLdyEQauTXdJYOdAR5Xt3GaZg4NRalHL5UhaN9L2r8Y3Cb0mgvyoDcfthC1JJH3D4UHYFD7LyeKuAF7sIuqAbHz_ab0D9s/s1600-h/DSC03843.JPG"><img id="BLOGGER_PHOTO_ID_5418838337453187282" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYELd4RYA7mcsozkLTxQu06dgRhmO_LJJ4HItEIdZ0fHerziLdyEQauTXdJYOdAR5Xt3GaZg4NRalHL5UhaN9L2r8Y3Cb0mgvyoDcfthC1JJH3D4UHYFD7LyeKuAF7sIuqAbHz_ab0D9s/s200/DSC03843.JPG" border="0" /></a></p> The spicy filling for these enchiladas was made by mixing diced <span class="blsp-spelling-error" id="SPELLING_ERROR_3">chipotle</span> pepper, onion, black beans and orange juice in a pan, and cooking them until soft. Once cooled, the filling is rolled inside corn tortillas, which are then placed into a baking dish. Topped with a sauce made from salsa, tomato <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">sauce</span>, and spices and covered with cheese, the enchiladas are put into the oven to bake for 30 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">minutes</span>. I sprinkled cilantro on them one they came out of the oven.<br /><br />The flavor of these enchiladas was very good, but the texture of the corn tortillas was not pleasing. I know I don't care for corn tortillas in these kind of recipes, and should have known to use flour ones instead. The filling was good, spicy and flavorful. But I had lots of leftovers that ended up getting thrown away-which I hate doing!!!Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-22462256792965564752009-12-11T15:18:00.005-05:002009-12-11T15:23:17.959-05:00Roasted Red Pepper Hummus and Roasted Asparagus with Garlic Oil, Lemon, and Parmesean Cheese<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYeuYiIkn-WI_zhdzSpiJYN-EV8BUvgM9Z8CFVNSDHPg5_fCGfLi7u-5zPrBilm-iQ2H5xsJAfnE1Qt5PREeCZNkCwxSceCeBbE94nJi6UQ0ksEaywqDbr4rCGQZ9R6525j5dZXST2bk/s1600-h/DSC03824.JPG"><img id="BLOGGER_PHOTO_ID_5414076305278938386" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYeuYiIkn-WI_zhdzSpiJYN-EV8BUvgM9Z8CFVNSDHPg5_fCGfLi7u-5zPrBilm-iQ2H5xsJAfnE1Qt5PREeCZNkCwxSceCeBbE94nJi6UQ0ksEaywqDbr4rCGQZ9R6525j5dZXST2bk/s200/DSC03824.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjARc9jwGOJafsws4P8QA4BoVnSGzaeVZsfMhp6giyrckXfPQvJcnH-XkyuD3elt9g3KsDwlKiil4m2i-fT1O8nsLZvGJqxDblscIjel3ivjgqcrllbnxR0VUjdz6K0YFRPITk-kLIr-0/s1600-h/DSC03827.JPG"><img id="BLOGGER_PHOTO_ID_5414076324787757618" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjARc9jwGOJafsws4P8QA4BoVnSGzaeVZsfMhp6giyrckXfPQvJcnH-XkyuD3elt9g3KsDwlKiil4m2i-fT1O8nsLZvGJqxDblscIjel3ivjgqcrllbnxR0VUjdz6K0YFRPITk-kLIr-0/s200/DSC03827.JPG" border="0" /></a><br />Wednesday night Sister Veggie and myself got together to cook a festive holiday feast! I made two recipes out of the cookbook to accompany our meal, ROASTED RED PEPPER HUMMUS and ROASTED ASPARAGUS WITH GARLIC OIL, LEMON, AND PARMESEAN CHEESE.<br /><br />First was the roasted red pepper hummus. A garlic clove and roasted red peppers are blended in a food processor until smooth, and then chickpeas, tahini, lemon juice, salt, and water are added. All of this is blended until smooth, and then you let the mixture sit for at least an hour so the flavors can meld.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZXkrs09pByHyntDamu_bww8fwkdRYyKHUQjQGXvMNCQJrzwdY-lcgtOIuuyCPOJHEt7nTHzmYXLeeAD6Hh03NAhNJPjw_xRyHcJhHei_h9g8P9rkNN2YyMHLP1HoKSgOTK4oQJrcqok/s1600-h/DSC03823.JPG"><img id="BLOGGER_PHOTO_ID_5414076476270238322" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZXkrs09pByHyntDamu_bww8fwkdRYyKHUQjQGXvMNCQJrzwdY-lcgtOIuuyCPOJHEt7nTHzmYXLeeAD6Hh03NAhNJPjw_xRyHcJhHei_h9g8P9rkNN2YyMHLP1HoKSgOTK4oQJrcqok/s200/DSC03823.JPG" border="0" /></a></p><div><div><div><div><br />Next was the roasted asparagus with garlic oil, lemon, and parmesan cheese, a nice side item to our fancy pumpkin main course. Trimmed asparagus spears are rolled in garlic infused olive oil, and baked for fifteen minutes. Once out of the oven, the spears are sprinkled with lemon juice, salt, and parmesan cheese.</div><div align="justify"> </div><p align="right"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UHrbJ77JYDTcOnhVHdkeB8l6OEUqR1Aiqn2FXHREs3VHrRvDYBDgS2Pd1XJ4SNKyCgYeWfo8mf555-EhwuT_rnjngFYTbb24Rs1m5LgrIy2VmrGpcWQBtfKS3SboA1vcEWgKsASXvNc/s1600-h/DSC03826.JPG"><img id="BLOGGER_PHOTO_ID_5414076316517896546" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UHrbJ77JYDTcOnhVHdkeB8l6OEUqR1Aiqn2FXHREs3VHrRvDYBDgS2Pd1XJ4SNKyCgYeWfo8mf555-EhwuT_rnjngFYTbb24Rs1m5LgrIy2VmrGpcWQBtfKS3SboA1vcEWgKsASXvNc/s200/DSC03826.JPG" border="0" /></a></p><div><br /><br />Both of these dishes were winners! The hummus was great-smooth, creamy, and delicious. We enjoyed them with homemade pita chips. The asparagus was also great-tender yet crisp, and very flavorful. </div></div></div></div>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-38528842897853133662009-12-09T10:06:00.002-05:002009-12-09T10:08:19.096-05:00Egg Noodles with Garlic and Herbs<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Y6ciHJhZVxMZ7ZLBxGSE2u48_nFT39vARaMtrhWVAtFwv6k7DmZ3lELk_nT9hXe_XMBAgiLQV2T9I6BcUVzz2ftq4Ac4IJ8Um8Oqca252ypn1b4J4Nal6IFIBvo7QYVVgM5WPrMYyrs/s1600-h/DSC03820.JPG"><img id="BLOGGER_PHOTO_ID_5413253236172477826" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Y6ciHJhZVxMZ7ZLBxGSE2u48_nFT39vARaMtrhWVAtFwv6k7DmZ3lELk_nT9hXe_XMBAgiLQV2T9I6BcUVzz2ftq4Ac4IJ8Um8Oqca252ypn1b4J4Nal6IFIBvo7QYVVgM5WPrMYyrs/s200/DSC03820.JPG" border="0" /></a><br /></p>For a side item to my veggie burger this week, I made EGG NOODLES WITH GARLIC AND HERBS. This is a very easy recipe. While egg noodles are cooking, you sauté garlic in butter. Once the noodles are cooked and drained, you mix in the garlic butter and sprinkle with salt and parsley.<br /><br />These are great! A very easily prepared side dish that has a flavorful taste.Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-53895006861366950692009-12-09T10:04:00.001-05:002009-12-09T10:06:15.687-05:00Thick Corn and Vegetable Soup with Herb Dumplings<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMvKJyGekGyx-QeXChzvyFeT3nMhRA81mO_BtWKNnVrLTn8yKFarBBflsA0TSMSuTN7mk-MACvIzm-Rj6b4lKAadOfQLx5wcPA-6UiwSXJAUwVR2OpIHOcPKTeTK3Vi9jaXAKzbLVM9kI/s1600-h/DSC03818.JPG"><img id="BLOGGER_PHOTO_ID_5413252907731931762" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMvKJyGekGyx-QeXChzvyFeT3nMhRA81mO_BtWKNnVrLTn8yKFarBBflsA0TSMSuTN7mk-MACvIzm-Rj6b4lKAadOfQLx5wcPA-6UiwSXJAUwVR2OpIHOcPKTeTK3Vi9jaXAKzbLVM9kI/s200/DSC03818.JPG" border="0" /></a><br /><div><br /><br /><div>Soup is a great menu item for a cold and snowy day. Not only is it warm and filling to eat, it smells good while it is cooking and it helps warm up your kitchen! On Sunday night, I made THICK CORN AND VEGETABLE SOUP WITH HERB DUMPLINGS for Mr. Sexy Veggie and myself.<br /><br />This soup is full of vegetables! Onion and garlic are sautéed in butter until tender, and then carrots, potatoes, and butternut squash are added to the pan. Also thrown in are vegetable broth, tomatoes, white beans, and seasoning. After simmering for 30 minutes, corn and parsley are stirred in.<br /><br />To make the dumplings, flour, cornmeal, baking powder, sugar, salt, butter, and milk are mixed together with seasonings to form the dough. Once mixed, it is dropped by teaspoonfuls into the simmering soup. They are simmered, covered, for 15 minutes.<br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_AcynJuDsXufjD1HpTgRd5-Q-ga8bfwfY83on1l5ZTEDXYPhJvxahptnqCis-2w26dqHU8NjlnEVpIGro-100AZJ-Kp2xmaEcanPEqdmsrTZjqOLql-sAn0Nja1N3QhfA0jAZ_kmK1w/s1600-h/DSC03817.JPG"><img id="BLOGGER_PHOTO_ID_5413252909364915906" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_AcynJuDsXufjD1HpTgRd5-Q-ga8bfwfY83on1l5ZTEDXYPhJvxahptnqCis-2w26dqHU8NjlnEVpIGro-100AZJ-Kp2xmaEcanPEqdmsrTZjqOLql-sAn0Nja1N3QhfA0jAZ_kmK1w/s200/DSC03817.JPG" border="0" /></a><br />Wow!!! This was excellent! Warm, tasty, and satisfying. The dumplings were outstanding. They had a biscuit-like texture that held up very well in the soup. I look forward to making this many more times!! Mr. Sexy Veggie really enjoyed it as well. </p></div>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-26297110734555619442009-12-09T10:02:00.001-05:002009-12-09T10:04:41.595-05:00Caramel Pecan Bars<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSvevgHBiBxhJK_Fweidn6aG7QS07UHq7uLh4JX8eSKvzDAXYXNJIyQlAoBxG16Z_O3YCvb3YAul0MIm7BxruUrpxbShCcQNvZjzGU7n7FGziBJFu_tfNrkQdDyG3QqX_kJus0K-WhxU/s1600-h/DSC03810.JPG"><img id="BLOGGER_PHOTO_ID_5413252443435134226" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSvevgHBiBxhJK_Fweidn6aG7QS07UHq7uLh4JX8eSKvzDAXYXNJIyQlAoBxG16Z_O3YCvb3YAul0MIm7BxruUrpxbShCcQNvZjzGU7n7FGziBJFu_tfNrkQdDyG3QqX_kJus0K-WhxU/s200/DSC03810.JPG" border="0" /></a><br /></div>Pecans and caramel on top of a shortbread crust. What’s not to love?<br /><br />This easy dessert requires few ingredients. Butter and confectioners sugar are blended with an egg yolk, vanilla extract, and flour to form the dough for the crust. While this crust bakes, melted butter, brown sugar, eggs, baking powder, vanilla and pecans are mixed together to form the topping. The topping is spread on top of the prebaked crust, and put back into the oven until the topping is set.<br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GnWEjN4LtjTuAsgXFZrI9xB3CwUGaBH9tx11JLFPt5727KeFX0tentF9OnI_XzDIdHq-48PQuO5-ia7JgLpKY3JaJ6pP-rrhEPzMsdEP9HkM94hJHMms4paGjdYQOZWyLQHGyUgUx-M/s1600-h/DSC03814.JPG"><img id="BLOGGER_PHOTO_ID_5413252451010080690" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GnWEjN4LtjTuAsgXFZrI9xB3CwUGaBH9tx11JLFPt5727KeFX0tentF9OnI_XzDIdHq-48PQuO5-ia7JgLpKY3JaJ6pP-rrhEPzMsdEP9HkM94hJHMms4paGjdYQOZWyLQHGyUgUx-M/s200/DSC03814.JPG" border="0" /></a></p><br />D-E-L-I-C-I-O-U-S! Need I say more?Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-17587807257810959512009-12-09T09:45:00.003-05:002009-12-09T09:49:17.996-05:00Mixed Greens with Dried Cranberries and Toasted Pecans with Balsamic Vinaigrette<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-pdJ3xT1CvV62K7okD3hK1cXbCZP158RHNAmfCKdEzleqCu6RkzFsRp9eo3fQ91UoaVKo0RTKAEKxU6IAlAcDAAVcSnbMiBB9nMJ5Dc4fSUtOd1Fjb8_841ZTiZQF_TNliS4WtdUWGlo/s1600-h/DSC03800.JPG"><img id="BLOGGER_PHOTO_ID_5413248164224490770" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-pdJ3xT1CvV62K7okD3hK1cXbCZP158RHNAmfCKdEzleqCu6RkzFsRp9eo3fQ91UoaVKo0RTKAEKxU6IAlAcDAAVcSnbMiBB9nMJ5Dc4fSUtOd1Fjb8_841ZTiZQF_TNliS4WtdUWGlo/s200/DSC03800.JPG" border="0" /></a><br /></div><div>Last year, I received an Aerogarden as a Christmas gift from my parents. These indoor gardens are very neat. The first set I grew was gourmet herbs, and I loved it. Now I have salad greens growing, and they are beautiful and wonderful! I used these greens while making MIXED GREENS WITH DRIED CRANBERRIES AND TOASTED PECANS with BALSAMIC VINAIGRETTE.</div><div> </div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxiY01SfYsC5R13HzNQ0ckOXEN6j23-e7BROcgae5orSozbSCR3IVDQcV9id4isdlUa_gkQ0s2rQ8ZBERzidHU4aF4LkClzQkvO6Mz2pMLhUOwVX98XQ_-94xbCN71mQxJwbLgB7mVjFM/s1600-h/DSC03797.JPG"><img id="BLOGGER_PHOTO_ID_5413248160560017170" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxiY01SfYsC5R13HzNQ0ckOXEN6j23-e7BROcgae5orSozbSCR3IVDQcV9id4isdlUa_gkQ0s2rQ8ZBERzidHU4aF4LkClzQkvO6Mz2pMLhUOwVX98XQ_-94xbCN71mQxJwbLgB7mVjFM/s200/DSC03797.JPG" border="0" /></a></p><div> </div><div>This is a very easy salad to prepare. First, the pecans are toasted in the oven until fragrant. Next you combine lettuce and chopped red onion in a salad bowl. Drizzle the leaves with the balsamic vinaigrette, and top with dried cranberries (mine were from the natural foods store, and they were wonderful) and the toasted pecans.<br /><br />To make the Balsamic Vinaigrette, balsamic vinegar, mustard, garlic, salt, pepper, and olive oil are mixed together until blended. </div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir66Ka74u0ijIEusBIaBmEbV226h6DqSxMYCTSlqIs2zNNACdbALYbhiBDUSz89x8WD2MW7tsdUZeeFlYcHKTD5dS6x9BgDJ1Ot5gu8fRw4OBu9IvJQ06m71eepuLN4kQL6VK_3x7ChT0/s1600-h/DSC03802.JPG"><img id="BLOGGER_PHOTO_ID_5413248173978089266" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir66Ka74u0ijIEusBIaBmEbV226h6DqSxMYCTSlqIs2zNNACdbALYbhiBDUSz89x8WD2MW7tsdUZeeFlYcHKTD5dS6x9BgDJ1Ot5gu8fRw4OBu9IvJQ06m71eepuLN4kQL6VK_3x7ChT0/s200/DSC03802.JPG" border="0" /></a></div><div> </div><div>This was easy, beautiful, and delicious. I loved the flavors of the vinaigrette combined with the pecans and dried cranberries. This is a dish that will be great for dinner parties. If you would like to come to a dinner party and enjoy this tasty salad, let me know!! </div>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-27030317085784227502009-12-03T14:02:00.005-05:002009-12-03T14:08:59.141-05:00Classic Vegetable Melts, Broccoli and Roasted Red Pepper Salad, and Classic Vinaigrette<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4mssIphTyCVLOzK3B3r2Is4w640SJ8bi0NqlBsgi6TRxKW04D5nNWJmrliHJXJcJrRn6uNxx2Qvj3OoB-3y_6dPA1utv0I9jZ_mzHFJ2Ql3vgkgu2GcFbUL16_VVH2c2eowd6k_SbJg/s1600-h/DSC03792.JPG"><img id="BLOGGER_PHOTO_ID_5411088192610588706" style="WIDTH: 278px; CURSOR: hand; HEIGHT: 185px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4mssIphTyCVLOzK3B3r2Is4w640SJ8bi0NqlBsgi6TRxKW04D5nNWJmrliHJXJcJrRn6uNxx2Qvj3OoB-3y_6dPA1utv0I9jZ_mzHFJ2Ql3vgkgu2GcFbUL16_VVH2c2eowd6k_SbJg/s200/DSC03792.JPG" border="0" /></a></p><p align="center">Bread! Cheese! Veggies! Tuesday night I made CLASSIC VEGETABLE MELTS and BROCCOLI AND ROASTED RED PEPPER SALAD with CLASSIC VINAIGRETTE for Mr. Sexy Veggie and myself.<br /><br />To make the sandwiches, mushrooms, onion, red bell pepper, and spinach are sautéed until tender, and then seasoned with soy sauce and salt. This mixture is placed on top of thick slices of toasted sourdough bread that has been coated with mayonnaise (yes, I used it), and topped with Monterey jack cheese. These are placed under the broiler for a few seconds, until the cheese is melted. They are served open face, and eaten with a knife and fork. </p><p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0kBL9iu979rltEDaA_HL7pkQ7e7gkdIBqG9_EYDiWuJhb-0-eURVsZu8Bc3zMF3v4-k0HtSJpoBtoYtlKONRdw6B1btFAxJF08DmlGku8xDDEjre7ZBy8e5kH6dwGwfYdyg1IvJHw70/s1600-h/DSC03791.JPG"><img id="BLOGGER_PHOTO_ID_5411088187078797570" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0kBL9iu979rltEDaA_HL7pkQ7e7gkdIBqG9_EYDiWuJhb-0-eURVsZu8Bc3zMF3v4-k0HtSJpoBtoYtlKONRdw6B1btFAxJF08DmlGku8xDDEjre7ZBy8e5kH6dwGwfYdyg1IvJHw70/s200/DSC03791.JPG" border="0" /></a></p><p align="center">The salad is quick and easy. Broccoli florets are blanched in boiling water, and then immediately dumped in cold water to help keep their bright green color. Once cool, they are drained on a cotton dish towel, and mixed with chopped roasted red pepper. Toasted pine nuts are stirred in, and the whole salad is drizzled with CLASSIC VINAIGRETTE. The vinaigrette is made by mixing red wine vinegar, mustard, garlic, olive oil, salt and pepper. </p><p align="right"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcW7yYCAMznne6yAeA8kJDyY5pWKY2xiKMy3k89vo2h8QNBnYEh8fEXAGra92j-4W7CDoYGh30eJikoogoA5upRNUe9osqnp__ywsefJJO59CEtXuSCvd8voPHrgv_qjcp9Af8UR4d4k/s1600-h/DSC03789.JPG"><img id="BLOGGER_PHOTO_ID_5411088177632974978" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcW7yYCAMznne6yAeA8kJDyY5pWKY2xiKMy3k89vo2h8QNBnYEh8fEXAGra92j-4W7CDoYGh30eJikoogoA5upRNUe9osqnp__ywsefJJO59CEtXuSCvd8voPHrgv_qjcp9Af8UR4d4k/s200/DSC03789.JPG" border="0" /></a></p>The sandwiches were great. Very hearty, warm, and filling. The salad was ok, the vinaigrette was a little too tangy for the broccoli, but the toasted pine nuts made up for that!!Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-80840135849850284912009-12-03T13:30:00.003-05:002009-12-03T13:37:10.544-05:00Sweet Potato, White Bean, and Pepper Tian<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPiYEkTtAC7G2r26aHmMs3Goisifyer6LZSPH1TjqclwYjnTvByn8PPJlMORZJSyc-J3YK-oViG3FHgSGrpNP5_k-7xlr9xGMdtNMOHOcnBvE1Yka7rv9ALczeRZqcLYEYvXdfNt89qM/s1600-h/DSC03786.JPG"><img id="BLOGGER_PHOTO_ID_5411079602259904130" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPiYEkTtAC7G2r26aHmMs3Goisifyer6LZSPH1TjqclwYjnTvByn8PPJlMORZJSyc-J3YK-oViG3FHgSGrpNP5_k-7xlr9xGMdtNMOHOcnBvE1Yka7rv9ALczeRZqcLYEYvXdfNt89qM/s200/DSC03786.JPG" border="0" /></a></div><br /><div>For my veggie burger <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">accompaniment</span> this week, I chose SWEET POTATO, WHITE BEAN, </div><br /><br />AND PEPPER <span class="blsp-spelling-error" id="SPELLING_ERROR_1">TIAN</span>. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Unfortunately</span>, I forgot to add the beans to the casserole, but I still enjoyed it. So this review is for a sweet potato and pepper <span class="blsp-spelling-error" id="SPELLING_ERROR_3">tian</span>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCPCElGjt4Y_aR6kSdqchfCqP_nYQpLQiPxKOeL3vrN_wogPdeUiAPly_nam0lBKdDmHEV7PoUi_poqbX0bCjFZ_QubJuLy_DNajylYt3SOcwxm18mWlF6NeDolgFy-0ouN9W8KluTzk/s1600-h/DSC03779.JPG"><img id="BLOGGER_PHOTO_ID_5411079589949483698" style="WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCPCElGjt4Y_aR6kSdqchfCqP_nYQpLQiPxKOeL3vrN_wogPdeUiAPly_nam0lBKdDmHEV7PoUi_poqbX0bCjFZ_QubJuLy_DNajylYt3SOcwxm18mWlF6NeDolgFy-0ouN9W8KluTzk/s200/DSC03779.JPG" border="0" /></a><br /><br />Sweet potatoes shine in this recipe. The potatoes are peeled and diced, and mixed with diced red and green bell pepper, red onion, plum tomatoes, salt and pepper, and olive oil. This is all pressed into a casserole dish and baked for 45 minutes, and then is topped with fresh bread crumbs and baked for 15 more minutes.<br /><p align="right"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqAyO4yXjtJJRgt768Y_rqu4WjHr-SJAffzOooAtXyj9YqQsHnQKsUgtyoexk3rotKPvVrYqTQDEwkmy3t41qaj1R1aN5jrSDodZOZ7xETq-vgExEvNMn4we0-q1-0rA9_IYBp7R3N2I/s1600-h/DSC03782.JPG"><img id="BLOGGER_PHOTO_ID_5411079595903613730" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqAyO4yXjtJJRgt768Y_rqu4WjHr-SJAffzOooAtXyj9YqQsHnQKsUgtyoexk3rotKPvVrYqTQDEwkmy3t41qaj1R1aN5jrSDodZOZ7xETq-vgExEvNMn4we0-q1-0rA9_IYBp7R3N2I/s200/DSC03782.JPG" border="0" /></a></p><p align="left">This was a great casserole. It was fresh and flavorful, and beautiful. I will make this again soon, and will add the white beans to give it more substance! </p>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-81501930924117410292009-12-03T13:26:00.003-05:002009-12-03T13:29:49.130-05:00Spaghettini with Spinach in Garlic-Cream Sauce<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMZXM-dyn0LkjAkLGSCFbbTsDBV3a6g2geOxuQ0ECgLWyQefpWz_l3pdRVKQHUb2UtJWfEVHyexrA4flWGx4i3jbLAvayJcGj3lAqF9TtyOVdwxxXMEvEcftm2tDTBX4958YIPuwAibc/s1600-h/DSC03776.JPG"><img id="BLOGGER_PHOTO_ID_5411078516010970114" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMZXM-dyn0LkjAkLGSCFbbTsDBV3a6g2geOxuQ0ECgLWyQefpWz_l3pdRVKQHUb2UtJWfEVHyexrA4flWGx4i3jbLAvayJcGj3lAqF9TtyOVdwxxXMEvEcftm2tDTBX4958YIPuwAibc/s200/DSC03776.JPG" border="0" /></a><br /><br /></div><div><div>Quick and easy pasta meals make me happy. Therefore, the SPAGHETTINI WITH SPINACH IN GARLIC-CREAM SAUCE that I made on Sunday night made me very happy!!<br /><br />This easy dish requires bringing water to a boil, boiling the spaghettini for 7 minutes, and then throwing in frozen chopped spinach for 2 minutes. You drain that mixture in a colander, and sauté garlic in oil in the pan. Pour in cream and milk, and mix in the drained pasta and spinach. Sprinkle with nutmeg, salt, and pepper, and you are ready to eat!<br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-TLMFmqnYsPPiLaSk40uEX0JgmTbdMnISvi9jyQ5uxjj7nidHiR2NAZN5ex0JiqzGcoc98HsS4tx6-i0CErTbUSyWJxrwiY-tQs6wbrj4ETSg8dBjgG5Y20mJ5krhbmbENTZ4ISkUgmI/s1600-h/DSC03774.JPG"><img id="BLOGGER_PHOTO_ID_5411078517233458178" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-TLMFmqnYsPPiLaSk40uEX0JgmTbdMnISvi9jyQ5uxjj7nidHiR2NAZN5ex0JiqzGcoc98HsS4tx6-i0CErTbUSyWJxrwiY-tQs6wbrj4ETSg8dBjgG5Y20mJ5krhbmbENTZ4ISkUgmI/s200/DSC03774.JPG" border="0" /></a><br />This was good, flavorful but not overly so. The cream made a filling dish, so the pasta with a couple of slices of bread was a good dinner. It was pretty too, a very nicely presented dish. </p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxZlq4eSNG14oPGXRoJc1lFvSl4wChuoNhrH-vXsc2bjQHSxpgGaTT2N1f-rUZa7VBuPVtqbcF0CpXA4Ns0zucD2pELwSwkHIlWFHDxvU4V8WPAMeL3hqXi91sH2QzxH6G5qPoxTeab8/s1600-h/DSC03775.JPG"><img id="BLOGGER_PHOTO_ID_5411078521677213874" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxZlq4eSNG14oPGXRoJc1lFvSl4wChuoNhrH-vXsc2bjQHSxpgGaTT2N1f-rUZa7VBuPVtqbcF0CpXA4Ns0zucD2pELwSwkHIlWFHDxvU4V8WPAMeL3hqXi91sH2QzxH6G5qPoxTeab8/s200/DSC03775.JPG" border="0" /></a></p></div>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-40827299682721543012009-11-29T12:40:00.005-05:002009-11-29T12:50:35.866-05:00Jammies<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8PGYlG7sqhWwzIZvGwFBwVh-Fk3ROKcOkG_Dou_x5mzXHhWfHZQHlIjtmrxwp0oH4TiETVpf_SVFr1OXvYhdv8n116dhmWhs-PgIhWBDJwQBGkL7yXn1tKYYZjPJoCP3Ub1_DbFxzSA/s1600/DSC03771.JPG"><img style="WIDTH: 263px; HEIGHT: 178px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5409582748306673618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8PGYlG7sqhWwzIZvGwFBwVh-Fk3ROKcOkG_Dou_x5mzXHhWfHZQHlIjtmrxwp0oH4TiETVpf_SVFr1OXvYhdv8n116dhmWhs-PgIhWBDJwQBGkL7yXn1tKYYZjPJoCP3Ub1_DbFxzSA/s200/DSC03771.JPG" /></a></p><p align="left">You are probably asking, what are <span id="SPELLING_ERROR_0" class="blsp-spelling-error">jammies</span>? Pajama parties? Music session? The answer is muffins! I made <span id="SPELLING_ERROR_1" class="blsp-spelling-error">JAMMIES</span> for Mr. Sexy Veggie and I for breakfast this morning. </p><p align="left">These were easy and delicious. A batter made from flour, sugar, baking powder, salt, nutmeg, egg, butter and milk is blended, and a little is put into each muffin cup. A teaspoon of jam is placed on top of the batter (I used jam from Mom Veggie!), and the remaining batter is put on top.</p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JvCXEpJxdtBopCGuw9reaUhJp8rUgVSoaBVTaX1du4Nf7qcCS0Lwe3Q85-mF1AsFSvAWISGxIKlYzCD2X-kX91N_OumdLFQZkzmaHwmLGvx5eRTD0I-mzvY7uElFJ9hRMJyWxz_ND_8/s1600/DSC03765.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5409582732416687410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JvCXEpJxdtBopCGuw9reaUhJp8rUgVSoaBVTaX1du4Nf7qcCS0Lwe3Q85-mF1AsFSvAWISGxIKlYzCD2X-kX91N_OumdLFQZkzmaHwmLGvx5eRTD0I-mzvY7uElFJ9hRMJyWxz_ND_8/s200/DSC03765.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpYFevZEZh-GoE07GufuKQDTIcvsQgsWM41e-eJBQX1UERzN8mAImC_UXVl7T4zgCKUYwb9uDe2sIl9OMIH3K3pu2ZkgtySa4MkZ1FR2KL-hQnCnuwyED0sxbav01snx2RK7yxfEtmbFM/s1600/DSC03767.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5409582739833930690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpYFevZEZh-GoE07GufuKQDTIcvsQgsWM41e-eJBQX1UERzN8mAImC_UXVl7T4zgCKUYwb9uDe2sIl9OMIH3K3pu2ZkgtySa4MkZ1FR2KL-hQnCnuwyED0sxbav01snx2RK7yxfEtmbFM/s200/DSC03767.JPG" /></a></p><p align="left">The muffin tin is put in the preheated oven, and baked for 20 <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">minutes</span>. After cooling for a couple minutes, they are ready to enjoy. </p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYQoqEg20GEskb334ocPzhTJnq3WfUVxf9ORh8jJYnvhuM4U6F76TxWI_d5FSHLMvq8nN7pj7sgpxolv2G23DtqsbL3C1ooDJIakaxO0CKGnu32qLAtUKIVvMCN4fJwAWJajJivrysjg/s1600/DSC03768.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5409582744226037778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYQoqEg20GEskb334ocPzhTJnq3WfUVxf9ORh8jJYnvhuM4U6F76TxWI_d5FSHLMvq8nN7pj7sgpxolv2G23DtqsbL3C1ooDJIakaxO0CKGnu32qLAtUKIVvMCN4fJwAWJajJivrysjg/s200/DSC03768.JPG" /></a></p><p align="left">These were very good. The batter was sweet and tasty, and the strawberry jam in the middle was a lovely treat. </p>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com1tag:blogger.com,1999:blog-3936651421372677151.post-48608766155684917642009-11-29T12:27:00.004-05:002009-11-29T12:39:49.930-05:00Stir-Fried Szechuan Tofu, Broccoli, and Mushrooms<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2krCh9F9wqFzsbzi0vOT9oBZiL0ZXmBcx0Pdd4x6NNAEo_nlc9XctfyMyhyRti4ZS0ACokwfrP7ocKiG-2Z952qBWWFu_yAr3MugwBNPl-aNQvpSQT7saGeMC6VDfYCn8LGqFVxZUXME/s1600/DSC03756.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5409579685211630434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2krCh9F9wqFzsbzi0vOT9oBZiL0ZXmBcx0Pdd4x6NNAEo_nlc9XctfyMyhyRti4ZS0ACokwfrP7ocKiG-2Z952qBWWFu_yAr3MugwBNPl-aNQvpSQT7saGeMC6VDfYCn8LGqFVxZUXME/s200/DSC03756.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLBzm2sEJKE9QiG8bYYJ5Axoikeby7P0usMFogTVCZEt8_dxvVWbYJ_fMbrquS0I3-ONw1BliPZjZ9DI567dJqkwbDe5nWZFODSezGZk64IvoJdCpT9OawqvjQm9HiFRUl5tgwgCLSNw/s1600/DSC03751.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5409579680007432722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLBzm2sEJKE9QiG8bYYJ5Axoikeby7P0usMFogTVCZEt8_dxvVWbYJ_fMbrquS0I3-ONw1BliPZjZ9DI567dJqkwbDe5nWZFODSezGZk64IvoJdCpT9OawqvjQm9HiFRUl5tgwgCLSNw/s200/DSC03751.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yGeRcAtaWYWw5mgsjFHzKspiuLb_oFzSMvYmEo6RG2SmFe8RHsiQNwnSC4b9ndcswROUVRpmh6WLfkTGCPjhZ1_IU30HTJ_eyvakd8ZApOdwBlUm8O05lxb916ofslMSOAliYJ9eTVk/s1600/DSC03759.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5409579694251094770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yGeRcAtaWYWw5mgsjFHzKspiuLb_oFzSMvYmEo6RG2SmFe8RHsiQNwnSC4b9ndcswROUVRpmh6WLfkTGCPjhZ1_IU30HTJ_eyvakd8ZApOdwBlUm8O05lxb916ofslMSOAliYJ9eTVk/s200/DSC03759.JPG" /></a><br /><br />The local natural foods store carries <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">wonderful</span> tofu in bulk, and I jump at any chance I get to use it in a recipe. Last night I used fresh veggies and tofu in STIR-FRIED <span id="SPELLING_ERROR_1" class="blsp-spelling-error">SZECHUAN</span> TOFU, BROCCOLI, AND MUSHROOMS.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPNpTkQuRcau3S7DT_rIoOvzLxuVDfQMI1Ad1qHiM4gNhp1Nbib8aoPDXcvduPICXWdV1dvMdYb-NlB2StFemR7M4rHay3ccAR0LlE3AflUiGM4K45_bdwMQgbBiCdv3lGA4XFbciWuzs/s1600/DSC03752.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5409579683864202802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPNpTkQuRcau3S7DT_rIoOvzLxuVDfQMI1Ad1qHiM4gNhp1Nbib8aoPDXcvduPICXWdV1dvMdYb-NlB2StFemR7M4rHay3ccAR0LlE3AflUiGM4K45_bdwMQgbBiCdv3lGA4XFbciWuzs/s200/DSC03752.JPG" /></a><br />This is a very easy recipe! Before starting to cook the <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">ingredients</span>, the recipe calls to prep all the <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">ingredients</span>. This includes dicing the tofu, chopping the broccoli, slicing the mushrooms, and cutting the carrots. The tofu is <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">sauteed</span> in oil until golden brown, and then removed from the pan. The mushrooms, carrots, and broccoli are cooked until tender, and then a sauce made from cornstarch, water, chili paste, soy sauce, sherry and sugar is stirred in. This warm mixture is served over rice.<br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTI2-_J79bp_Xk_VHUjVt__egW8PT3BkP2gs4KreDjRrfnnkBS7yP3L01W3Rcux5Z77KQoIzTtkQgCDJxm4Z-CongETTbkiGRAqojfHMjkk5uOM4QwrkZRf41xgHc8EDqUW1s9sBhqyI/s1600/DSC03761.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5409579698975126610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTI2-_J79bp_Xk_VHUjVt__egW8PT3BkP2gs4KreDjRrfnnkBS7yP3L01W3Rcux5Z77KQoIzTtkQgCDJxm4Z-CongETTbkiGRAqojfHMjkk5uOM4QwrkZRf41xgHc8EDqUW1s9sBhqyI/s200/DSC03761.JPG" /></a></p><p align="left">This was so good! The flavors were fresh and bright, and the sauce was a little spicy. The leftovers were equally as good. I will make this again--many times!!</p>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com1tag:blogger.com,1999:blog-3936651421372677151.post-30742966627348321252009-11-27T14:54:00.002-05:002009-11-27T15:00:21.495-05:00Butternut Squash and Cider Soup<div align="center"><img id="BLOGGER_PHOTO_ID_5408874588674336034" style="WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijccKq9PWFPlOyv28H7zd-SOhPRTht4eQBIiOpepOYN35QfRjsFbwVkq1iL4nRRC_WlptsNNG2L-ypTInNiooWia9ov8EKlCOxj-4O5zfFajnBLC2uPcEJBSS4PTO7vfjupIxoh_2iNZo/s200/DSC03728.JPG" border="0" /></div>For the starter course for Thanksgiving, I decided to make BUTTERNUT SQUASH AND CIDER SOUP. I thought this warm dish would be a great start for a special meal. <br /><br />It is a very easy soup to make. You peel and dice one butternut squash, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">saute</span> garlic and leeks in butter until tender, then add the squash, water, apple cider and curry powder to the pot. The mixture is simmered for thirty minutes. At this point, the mixture is transferred to a food processor and pureed until smooth and creamy. Reheat a little, and it is ready to eat! <br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCqqXi2jphLQOCiZHnbVVIG-EXHmdr1VEm0Iq7vqc6Z22-LThPJfrTcvN41JaBRdBRdeIhkKfFfm98v1DiJ32fzf3Ijd9y4lk4i4KbzAxi47AhN5csP3vUpPUhpBdvOYwXp4o7NbZWIQ/s1600/DSC03743.JPG"><img id="BLOGGER_PHOTO_ID_5408874590409162818" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCqqXi2jphLQOCiZHnbVVIG-EXHmdr1VEm0Iq7vqc6Z22-LThPJfrTcvN41JaBRdBRdeIhkKfFfm98v1DiJ32fzf3Ijd9y4lk4i4KbzAxi47AhN5csP3vUpPUhpBdvOYwXp4o7NbZWIQ/s200/DSC03743.JPG" border="0" /></a></p>I did not care for this. It tasted too much like apple cider, and very little like butternut squash. I really liked the idea of the soup, and might try it again with a smaller amount of apple cider. It was very pretty, at least!! <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCqqXi2jphLQOCiZHnbVVIG-EXHmdr1VEm0Iq7vqc6Z22-LThPJfrTcvN41JaBRdBRdeIhkKfFfm98v1DiJ32fzf3Ijd9y4lk4i4KbzAxi47AhN5csP3vUpPUhpBdvOYwXp4o7NbZWIQ/s1600/DSC03743.JPG"></a>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0tag:blogger.com,1999:blog-3936651421372677151.post-76931317836918186502009-11-27T14:45:00.002-05:002009-11-27T14:54:10.045-05:00Flaky Pie Crust<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSayWDr4qnJX3mPE6gNpEovTDZYb-O126Ecjk0XYh2kpXxDPe9p4mS8zlZFp6E6h3aVLAyADyeObIEUn8rDBzRA6h6bcC-9y6TryEB5PJLY_SgTTxIjRNyR5FKr_150j-gxD8TNz4G4I/s1600/DSC03725.JPG"><img id="BLOGGER_PHOTO_ID_5408872495977553010" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSayWDr4qnJX3mPE6gNpEovTDZYb-O126Ecjk0XYh2kpXxDPe9p4mS8zlZFp6E6h3aVLAyADyeObIEUn8rDBzRA6h6bcC-9y6TryEB5PJLY_SgTTxIjRNyR5FKr_150j-gxD8TNz4G4I/s200/DSC03725.JPG" border="0" /></a></div><div align="center"> </div><div align="center">Yes, I know it is not very fair to show a picture of a chocolate pie and talk only about the crust, but that is the recipe this post is about. For Thanksgiving, Mr. Sexy Veggie likes a chocolate pie, and I made a FLAKY PIE CRUST to hold the delicious <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">chocolate</span> filling!</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkE7fwsxwx0GSU93pW4kSzFuq6U0tagFY_2m3MsSkN0Kwv7vDoTPqAgBzNXqJOgqiMn78jmlNUbIkIt-Uep5edimXk6n3YPr6HvAU7zQX1wINBRx2vQuMOXyaDV8CFY1zHryfNcomAsCA/s1600/DSC03714.JPG"><img id="BLOGGER_PHOTO_ID_5408872476107087266" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkE7fwsxwx0GSU93pW4kSzFuq6U0tagFY_2m3MsSkN0Kwv7vDoTPqAgBzNXqJOgqiMn78jmlNUbIkIt-Uep5edimXk6n3YPr6HvAU7zQX1wINBRx2vQuMOXyaDV8CFY1zHryfNcomAsCA/s200/DSC03714.JPG" border="0" /></a> The process begins by mixing flour in sugar in a food processor, and blending in flour until it is crumbly. Oil, cold water, and cider vinegar are added, and it is blended until the dough becomes pliable.<br /><p align="center">The dough is then wrapped and plastic wrap and chilled for 20 minutes. At that point, it is ready to be rolled out into the appropriate size. Once rolled, the dough is wrapped around the rolling pin and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">transferred</span> to the pie plate. It goes back into the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">refrigerator</span> for 30 minutes, and then is ready to bake!!</p><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3QJ-uAI1oFQF37Y1YvjC2tY7GtlokoipwpI-IMJTJGqG12jBcv7ILg4lZhXpHtcEQbUMamUff7zLC9ClOs_mT_pwCdyTPt-T0i-JmN5ndWkVLgr7X7P9Q9N4T8Urd5CktUaUm8DRCbA/s1600/DSC03715.JPG"><img id="BLOGGER_PHOTO_ID_5408872482936617282" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3QJ-uAI1oFQF37Y1YvjC2tY7GtlokoipwpI-IMJTJGqG12jBcv7ILg4lZhXpHtcEQbUMamUff7zLC9ClOs_mT_pwCdyTPt-T0i-JmN5ndWkVLgr7X7P9Q9N4T8Urd5CktUaUm8DRCbA/s200/DSC03715.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uGjzC-W1fdfM4f55acNmWCH6Cb24fkYoO3-Q3Zij2zpJDb8I7wzT7bvVijRrdRqDMu2G9CoJI2Lu5elp4bCmoSid4i45emH34sZK1oZK_DjidSxEub8YBQBeO2EjshOjb3Glujl8DWc/s1600/DSC03719.JPG"><img id="BLOGGER_PHOTO_ID_5408872490640601138" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uGjzC-W1fdfM4f55acNmWCH6Cb24fkYoO3-Q3Zij2zpJDb8I7wzT7bvVijRrdRqDMu2G9CoJI2Lu5elp4bCmoSid4i45emH34sZK1oZK_DjidSxEub8YBQBeO2EjshOjb3Glujl8DWc/s200/DSC03719.JPG" border="0" /></a></div>This crust was great!! I will admit I am not good with pie crust, and usually go for one that requires no rolling. I was very pleased with the ease of this one, the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">consistency</span> and workability of the dough was nice. The flavor was nice, crispy and flavorful. I will be making this again!Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com2tag:blogger.com,1999:blog-3936651421372677151.post-44443556922320841642009-11-27T14:37:00.002-05:002009-11-27T14:45:18.059-05:00Baked Mexican Style Rice and Beans<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvhvJSk4Osv6EwcbadC038Wxq7PlKI9MSzIMA-OETqu4HooEtEqfr6oCKpaDDM8ScrxhWSJ_i-Gdzz9VIaIbJrprALWB36NA-C05jEGVNMKAgf8EqGpovy7Lrmvp9lp-2f1lJPcDrD5o/s1600/DSC03711.JPG"><img id="BLOGGER_PHOTO_ID_5408870350069222706" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvhvJSk4Osv6EwcbadC038Wxq7PlKI9MSzIMA-OETqu4HooEtEqfr6oCKpaDDM8ScrxhWSJ_i-Gdzz9VIaIbJrprALWB36NA-C05jEGVNMKAgf8EqGpovy7Lrmvp9lp-2f1lJPcDrD5o/s200/DSC03711.JPG" border="0" /></a></div><div align="center"> </div><div align="center">I'm back! After a fun trip to New York City and a little bit of recovery time, I am back into my cooking <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">groove</span>. Tuesday night I made BAKED MEXICAN STYLE RICE AND BEANS!</div><div align="center"> </div><div align="center">I wanted an easy and flavorful meal to make, and I picked this filling casserole. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Basmati</span> rice is cooked until tender, and then mixed with tomato sauce, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">chilies</span>, beans, and chili powder. The filling is layered in a casserole dish with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">monetary</span> jack cheese and sour cream, and baked for 30 minutes until the cheese is bubbly!!</div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXEwDh7a1SBDwIqi0ySoXez61I4bgqNiLR_P_tELig38INj1Aj7ma6Ymeltjh4sYRKRAKcmZr-2QqhHrIWEIp8QqWhMYrVZ229BTGtm4ZZGFHkKpi6yvask3IkI4lf8t64afrpb58BTM/s1600/DSC03708.JPG"><img id="BLOGGER_PHOTO_ID_5408870346378760450" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXEwDh7a1SBDwIqi0ySoXez61I4bgqNiLR_P_tELig38INj1Aj7ma6Ymeltjh4sYRKRAKcmZr-2QqhHrIWEIp8QqWhMYrVZ229BTGtm4ZZGFHkKpi6yvask3IkI4lf8t64afrpb58BTM/s200/DSC03708.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-irjJLySQlepS73iEnU57JP3k3GrpYBR6-bk-M6Q_6A7rSkh3KnrpwrayVz6bCxoUhnHgTdW3Zt0qP2h9ucfabxLby3RetD4yIAU-a3TYDOLCSfuF_dVv14BVnm9V-gKRU4mAvZPG2w/s1600/DSC03713.JPG"><img id="BLOGGER_PHOTO_ID_5408870357833062962" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-irjJLySQlepS73iEnU57JP3k3GrpYBR6-bk-M6Q_6A7rSkh3KnrpwrayVz6bCxoUhnHgTdW3Zt0qP2h9ucfabxLby3RetD4yIAU-a3TYDOLCSfuF_dVv14BVnm9V-gKRU4mAvZPG2w/s200/DSC03713.JPG" border="0" /></a></p><p align="center">This was a very <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">favorable</span>, comforting, and filling dish. The flavors melded together very well, and the cheese gave it a nice and creamy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">consistency</span>. Served with corn on the cob and tortilla chips, it was a great dinner!! </p>Shannon Boston, Personal Trainerhttp://www.blogger.com/profile/02682677740685121325noreply@blogger.com0