Thursday, September 18, 2014

#10DaysofTailgate: Meet the Bloggers - Sarah of The Pajama Chef



We have two #10DaysofTailgate spotlights today because I want to make sure everyone gets their shout-out before we kick off in two days. Two days?!? Yep, it's almost here. Meet...

Sarah of The Pajama Chef



She has more lists of four, but I wanted to share these 'four things'...

Four Places I’ve Traveled To
Cameroon
Lesotho
Virginia Beach, VA
The OC [California]

Four of My Favorite Foods
Peanut butter
Yogurt
Fruit
Brownies
In the blogosphere: The Pajama Chef
On Twitter: @thepajamachef
On Pinterest: sar3096
On Facebook: The Pajama Chef
On Instagram: The Pajama Chef


Come back on September 20th when we kick off #10DaysofTailgate. I can't wait to see what Sarah comes up with for this blogging event.

#10DaysofTailgate: Meet the Bloggers - Debra of Eliot's Eats



We have two #10DaysofTailgate spotlights today because I want to make sure everyone gets their shout-out before we kick off in two days. Two days?!? Yep, it's almost here. First we have...


Debra of Eliot's Eats


Okay, I have been in foodie circles with Debra for awhile now and I just learned something today. Her last name is not Eliot! Whoops. But her cat is...and she is an avid T.S. Eliot fan. Okay. I still feel like a dolt. 

I wanted to share her what-we-would-do-if-money-were-no-object list because it's awesome...
  • Deep down, I think we would both like to be artists.Warning: we have NO formal training.   
  • We love to dabble in pottery, metal arts, and woodworking. We are that couple you overhear at galleries, exhibits, and art festivals: “We could do that.”
  • I would also love to go to culinary school, open a garden shop, and write.
  • Hubby would like to grow grapes and hops, open a winery, develop the next best microbrew, and invent the next big thing.

In the blogosphere: Eliot's Eats
On Pinterest: Eliots Eats
On Facebook: Eliot's Eats
On Google +: Debra Eliotseats


Come back on September 20th when we kick off #10DaysofTailgate. I can't wait to see what she comes up with for this blogging event.

Wednesday, September 17, 2014

Quick Pickled Asparagus




I served these at my Pickle Bar this past weekend and they were the favorite. So simple and so tasty. These are ready to eat after 24 hours, but I let mine pickle for 48 hours. They were fantastic.

Ingredients
  • asparagus, enough to fit in your jar and trimmed to the correct height
  • 3/4 C white vinegar
  • 3/4 C water
  • 3 T organic blonde coconut sugar
  • 1 T salt (I used some large-grained Monterey Bay Garlic Sea Salt)
  • 3 cloves minced garlic
  • 1 t fennel seeds
  • 1/2 t mixed peppercorns
  • 1/2 t mustard seeds
Procedure
Blanche the asparagus quickly. I placed the asparagus in a medium saucepan, cover them with water, and bring it to a boil. Turn off the heat and drain immediately.

Place all of the other ingredients together in a medium saucepan. Bring it to a boil and, then, simmer for 3 to 5 minutes. Pour the liquid over the top of the asparagus. Let come to room temperature.

Seal the jars and refrigerate until ready to eat. These will keep for approximately 2 weeks. Let come to room temperature before serving.

Black Bean-Coconut Brownies



I was craving something sweet a few nights ago and decided to - finally - try a black bean brownie. I've had them on my list for quite awhile. I looked at a few different recipes and created this one, adding dried, unsweetened coconut flakes and chocolate and hazelnut extracts.


Ingredients
  • 1 (15-ounce) can no-salt-added organic black beans, drained and rinsed
  • 2/3 C organic coconut sugar
  • 3 large eggs
  • 1/3 C olive oil
  • butter for greasing the baking dish
  • 1 t organic chocolate extract
  • 1 t organic hazelnut extract
  • 1 T raw agave nectar
  • 1/3 C unsweetened cocoa powder
  • 1/3 C organic white whole wheat flour
  • 1 C dried, unsweetened coconut flakes
  • powdered sugar for serving

Procedure
Preheat the oven to 350°F. Butter baking pan; I used a 9" round baking stone.

Place black beans and sugar in a blender (or food processor, if you have one) and blend till smooth. Pour mixture into a large mixing bowl. Whisk in  eggs, olive oil, agave, and extracts until smooth. Fold in the cocoa powder, flour, and coconut flakes until just moistened.

Spoon mixture to the prepared pan. Bake for 40 to 45 minutes, or until just set in the center. Cool before cutting. Dust with powdered sugar for serving.

The boys didn't like the coconut flakes in it. Next time, I'll them without...but, for my first attempt, I was happy with this.

Spaghetti Out of Squash? Yep!




Hooray for friends with green thumbs! When I came home from work on Monday, Jake had a spaghetti squash for me from Marne's garden. Thanks. Last night, it was an easy and delicious dinner.

I can't remember the first time I had spaghetti squash, but I know that it wasn't too long ago. A couple of years. Maybe. But I do remember being dubious that the yellow, football-sized squash would actually render pasta-like strands as promised. It does! Trust me. And it's so easy.

Ingredients
  • spaghetti squash
  • olive oil
  • pasta sauce of your choice

Procedure
Cut the squash in half, length-wise, and scoop out the seeds. Preheat the oven to 350 degrees F and line a baking sheet with .

Drizzle the inside with olive oil and place it upside down on a foil or parchment-lined baking sheet. Let roast for 90 minutes. It should be soft to the touch.


Invert the squash.


Use a fork to shred the flesh into strands.



Place the squash in a bowl and top with your favorite pasta sauce. I had some fresh marinara.
Pronto al tavolo!

#10DaysofTailgate: Meet the Bloggers - Debbi of Debbi Does Dinner Healthy



We have two spotlights today because I want to make sure everyone gets their shout-out before we kick off. Meet...

Debbi of Debbi Does Dinner Healthy


She writes: As an overweight mom of three, I finally realize that dieting doesn't mean deprivation. I am determined to make healthy, low calorie meals without compromising taste. I also believe in getting the most bang for your buck when it comes to portion size.

In the blogosphere: Debbi Does Dinner Healthy
On Twitter: @DebbiDoesDinner
On Pinterest: DebbiS
On Facebook: Debbi Does Dinner Healthy


Come back on September 20th when we kick off #10DaysofTailgate. I can't wait to see what she comes up with for this blogging event. Debbi has some healthier slider versions on the roster for us. Thanks for all that you write and share, Debbi!

#10DaysofTailgate: Meet the Blogger - Bea of The Not So Cheesy Kitchen



We have two spotlights today because I want to make sure everyone gets their shout-out before we kick off. First up:

Bea of The Not So Cheesy Kitchen

She shares: I am the mother of two girls who both have Classic Galactosemia. The four of us happily live in Portland, Oregon. I am originally from Germany and we travel to Europe regularly. We have been living in Portland since 2002 and both girls are native Oregonians :)

I love her candor and her recipes!

In the blogosphere: The Not So Cheesy Kitchen
On Twitter: @beatepdx
On Pinterest: BeatePDX
On Facebook: The Not So Cheesy Kitchen
On Google+: Beate Weiss-Krull
On Instagram: BeatePDX


Come back on September 20th when we kick off #10DaysofTailgate. I can't wait to see what she comes up with for this blogging event.

Good Mail Days and #10DaysofTailgate Sponsors



I have spent the last couple of weeks in a flurry of preparation for a ten day blogging event: #10DaysofTailgate. We kick off on Saturday. And, seriously, it's better than Christmas. Lots and lots of good mail days.



I love food. And I love finding new-to-me products and companies. So, I am grateful to these companies for sponsoring this event and sending the participating bloggers some fantastic stuff to try. Thank you so much for the support!

Our #10DaysofTailgate Sponsors
in alphabetical order with links to their homepages

 
Click for information about the giveaway that starts on Saturday the 20th: here. It's a good one.