tag:blogger.com,1999:blog-14083612239992650262024-02-07T00:34:31.866-05:00Oven LoveThis blog is dedicated to all things food- cooking, baking, eating, experimenting and simply enjoying. A little oven love, from my home to yours.Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.comBlogger568125tag:blogger.com,1999:blog-1408361223999265026.post-16520150477873821212013-01-24T14:09:00.001-05:002013-01-24T14:09:29.940-05:00The Nap Date (for busy parents)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy4gyZwLBVmy85p-YmBhlIKUpMKO-fk_VEGkh9GQgAp2qsoVd9nz5jdo5bzzjRbEGPOccwuMVY_fzAbxhmMX3xR00bkHNUXmfna096-kyyPstY5lPe2lXfk7_pkSlpF_UrEvj8qcMAlQc/s1600/vdaynapdate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy4gyZwLBVmy85p-YmBhlIKUpMKO-fk_VEGkh9GQgAp2qsoVd9nz5jdo5bzzjRbEGPOccwuMVY_fzAbxhmMX3xR00bkHNUXmfna096-kyyPstY5lPe2lXfk7_pkSlpF_UrEvj8qcMAlQc/s640/vdaynapdate.jpg" width="419" /></a></div>
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Today I'm sharing my favorite secret weapon for dating your spouse after you have kids: the nap date! <a href="http://www.modernparentsmessykids.com/2013/01/an-easy-way-to-squeeze-in-some-romance-this-v-day.html#more-6004">Come see how I put it together in under 30 minutes!</a></div>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com0tag:blogger.com,1999:blog-1408361223999265026.post-17650571310359837622013-01-17T21:36:00.003-05:002013-01-30T20:37:04.868-05:00Chocolate Coconut Bites<br />
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Let me take you back for a second- imagine it's Halloween in the early 90s. I'm probably dressed as a black cat (it was my thing). I come home with a pillowcase full of candy and start my sorting ritual with my mom. I would hoard the peanut butter cups and Hershey bars, and I would hand over the Mounds and Almond Joys directly to my mom. Who would want to eat something horrible like coconut?? Not early 90s me, that's for sure. Wouldn't get near the stuff.</div>
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<a data-mce-href="http://www.ovenloveblog.com/dark-chocolate-coconut-bites/coconutchocolatebites2/" href="http://www.ovenloveblog.com/dark-chocolate-coconut-bites/coconutchocolatebites2/" rel="attachment wp-att-2238"><img alt="coconutchocolatebites2" class="aligncenter size-full wp-image-2238" data-mce-src="http://www.ovenloveblog.com/wp-content/uploads/2013/01/coconutchocolatebites2.jpg" height="400" src="http://www.ovenloveblog.com/wp-content/uploads/2013/01/coconutchocolatebites2.jpg" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: block; margin-left: auto; margin-right: auto;" width="266" /></a></div>
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But now.. coconut and I are BFFs. I couldn't make it through the day without some coconut oil, coconut butter, coconut chips, you name it. And add some chocolate? I am puddy in your hands.</div>
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<a data-mce-href="http://www.ovenloveblog.com/dark-chocolate-coconut-bites/coconutchocolatebites3/" href="http://www.ovenloveblog.com/dark-chocolate-coconut-bites/coconutchocolatebites3/" rel="attachment wp-att-2239"><img alt="coconutchocolatebites3" class="aligncenter size-full wp-image-2239" data-mce-src="http://www.ovenloveblog.com/wp-content/uploads/2013/01/coconutchocolatebites3.jpg" height="400" src="http://www.ovenloveblog.com/wp-content/uploads/2013/01/coconutchocolatebites3.jpg" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: block; margin-left: auto; margin-right: auto;" width="283" /></a></div>
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If you love Mounds or Almond Joy, you'll be on board with these. Would you be surprised if I said next time I'm going to top them with crumbled bacon? (If you're surprised, this must be your first time here- so welcome! We eat a lot of chocolate and bacon here.)</div>
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<b>Chocolate Coconut Bites</b></div>
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by Oven Love, slightly adapted from <a href="http://tasty-yummies.com/2012/03/05/dark-chocolate-coconut-treats-vegan-gluten-free-refined-sugar-free/">Tasty Yummies</a></div>
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Ingredients</div>
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<li>1 1/4 cup shredded (desiccated) coconut</li>
<li>1/4 cup melted coconut oil</li>
<li>2 tablespoons honey or maple syrup</li>
<li>1 teaspoon vanilla extract</li>
<li>4 ounces dark chocolate</li>
<li>2 tablespoons coconut oil</li>
<li>thick cut coconut, almonds or pecans for garnish</li>
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Directions</div>
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<li><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: x-small; line-height: 19px;">In a medium bowl, mix coconut, coconut oil, honey or maple syrup and vanilla extract. Press into mini muffin tins (should make 12-16 bites). Let cool in the freezer for 30 minutes.</span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: x-small;">While the coconut cools, melt the dark chocolate and coconut oil. Spoon the chocolate into the molds over top of the coconut mixture. Top with the coconut or nuts and freeze again until firm. Keep frozen. When you're ready to eat, let cool for a few minutes and then enjoy.</span></li>
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<br />Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com5tag:blogger.com,1999:blog-1408361223999265026.post-69832551332175413352013-01-15T14:06:00.000-05:002013-01-15T15:31:45.956-05:00Want to Advertise with Oven Love?<div style="text-align: center;">
Hello, darlings!</div>
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I know the new content has been scarce around here lately, but I have been hard at work on the new site, which is going to be beeeeautiful.</div>
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In case anyone is interested, I am now working with Passionfruit Ads. The ads that will appear on the new website are listed below. Oven Love has 40,000+ pageviews and 30,000 visits a month, 1,000+ subscribers via FeedBurner and 1,700+ Facebook ads. Contact me for more info or head straight to Passionfruit. (Please click through from a reader to see the ad widget!)</div>
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<script src="http://load.passionfruitads.com/j/b6355d97b3138c0ed1c209d344cb7d94bd14571e.js"></script></div>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com0tag:blogger.com,1999:blog-1408361223999265026.post-42072683063367353232013-01-13T21:33:00.001-05:002013-01-13T21:33:09.663-05:00Crispy Prosciutto Snacks (Paleo)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQBjJ85FGDr33BZU9ALTG_d0TccDMUQOBmtC-l4a40XyaF5DRHdjCSkNUYOaFZOy3p_zYgEPuvv4ga17ch3PtDwfvGZUqgDjjJ9gWcxT7_KboF_Iv-Z1bYMh6pAUy1EMF1d6blI8q0Qo/s1600/IMG_5055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQBjJ85FGDr33BZU9ALTG_d0TccDMUQOBmtC-l4a40XyaF5DRHdjCSkNUYOaFZOy3p_zYgEPuvv4ga17ch3PtDwfvGZUqgDjjJ9gWcxT7_KboF_Iv-Z1bYMh6pAUy1EMF1d6blI8q0Qo/s400/IMG_5055.jpg" width="400" /></a></div>
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Did you ever make a great discovery in the kitchen, forget all about it, and then rediscover it later on? This happens to me sometimes, since I don't repeat many recipes, but I still gravitate toward the same flavors and types of food (I'm looking at you, <a href="http://ovenlove.blogspot.com/search/label/brunch">brunch</a>.)</div>
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That's totally what happened to me here. Almost 2 years ago (uh, where did the time go?), I posted up a great brunch recipe for a <a href="http://ovenlove.blogspot.com/2011/03/spinach-cheddar-strata-with-crispy.html">spinach cheddar strata with crispy ham</a>, raved about the ham and its salty, crispy goodness, and promptly forgot all about it.</div>
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Well, welcome to the party, crispy prosciutto! You are crispy ham's cooler, more sophisticated older brother. A delicious (paleo-friendly) snack that doesn't take 100 years to make. (You've definitely got bacon beat there.) Pair it with some sliced avocado, maybe some melon when it's in season.. heck, grab some fancy cheese and get crazy.</div>
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New favorite!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBfKlyv2qIkvlS-b-98H4G7loRQEH6p27Zy4tdoYaop5Px6tL1NCf4iDFMMvY-cU5cngyARbdRyzRMGY2LJ0TdlPpOAVkgCQ1djMacWs1fpDP9gttaGso6aNlqgH2NUr2nq3Ahfgm1Sc/s1600/IMG_5059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBfKlyv2qIkvlS-b-98H4G7loRQEH6p27Zy4tdoYaop5Px6tL1NCf4iDFMMvY-cU5cngyARbdRyzRMGY2LJ0TdlPpOAVkgCQ1djMacWs1fpDP9gttaGso6aNlqgH2NUr2nq3Ahfgm1Sc/s400/IMG_5059.jpg" width="400" /></a></div>
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<b>Crispy Prosciutto Snacks</b><br />
by Oven Love<br />
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Ingredients<br />
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<ul>
<li>a few slices of prosciutto, ham, or other thin-sliced deli meat</li>
<li>cracked black pepper, cayenne pepper, smoked paprika or other spice of your choice (optional) *Note- don't add any more salt- prosciutto is naturally very salty already.*</li>
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Directions</div>
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<li>Preheat your broiler. Add a bit of butter, oil or cooking spray to a baking pan. Line the pan with slices of prosciutto in a single layer and add spices, if using.</li>
<li>Broil the slices for 3-5 minutes, watching them closely so they don't burn. Let cool and enjoy.</li>
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Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com0tag:blogger.com,1999:blog-1408361223999265026.post-6278527037825476272013-01-03T09:44:00.004-05:002013-01-03T09:45:23.922-05:00Home Cold/Flu Remedies and Foods that Boost Your Immune System<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKheH7fcGzsM88MTlhXIl5ufqYRoJ-5iRXZjBoUL92gg37pHC06KYvBB3aaMbk87bpB4fjSqBB66XIa-X8GQPyZ_kdGwSX8frxPzw8Uw8rfaSW6N92hVLwjkPN4Tg-44YdRU3klBo-rQ/s1600/immuneboosters4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKheH7fcGzsM88MTlhXIl5ufqYRoJ-5iRXZjBoUL92gg37pHC06KYvBB3aaMbk87bpB4fjSqBB66XIa-X8GQPyZ_kdGwSX8frxPzw8Uw8rfaSW6N92hVLwjkPN4Tg-44YdRU3klBo-rQ/s400/immuneboosters4.jpg" width="400" /></a></div>
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This week at MPMK, I'm sharing my favorite cold and flu remedies and a big list of foods that will boost your immune system. It's amazing what the right foods can do for your body and your health.</div>
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<a href="http://www.modernparentsmessykids.com/2013/01/stocking-your-kitchen-for-cold-flu-season.html#comments">Come and visit!</a></div>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com0tag:blogger.com,1999:blog-1408361223999265026.post-3112400967346995572012-12-12T14:59:00.001-05:002012-12-12T14:59:42.218-05:00Chocolate Bacon Truffles (with a Dairy-Free option)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDm-jgcu_um7-b15AbXVxghxO_GCFe_Oh72_nUj4Y6Vvqz5h1pMhxPuZct2Uy1-oHZLLbH7MIHRycjrRmFUXlLTuJdbKL7-5yurbF2FXUc_8Zn-yqMpMxE5Cek9FxPRGjTBRi2_bQzyZo/s1600/IMG_4773.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDm-jgcu_um7-b15AbXVxghxO_GCFe_Oh72_nUj4Y6Vvqz5h1pMhxPuZct2Uy1-oHZLLbH7MIHRycjrRmFUXlLTuJdbKL7-5yurbF2FXUc_8Zn-yqMpMxE5Cek9FxPRGjTBRi2_bQzyZo/s400/IMG_4773.jpg" width="400" /></a></div>
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My darlings, I am so glad to bring this post to you. All of that broken computer nonsense is over and done- how lucky and thankful I am to have a husband who can fix anything (thank you for all your help, too, YouTube- couldn't have done it without you). And what better way to greet you than with this platter of chocolate bacon truffles? I am convinced that these are the ultimate offering of love, peace and good cheer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLf5JtKjCiPUqb3p3QxhcUxh4Jf-bhAesblmJQAbgcrAKcjXobzfh5Ef73SuoA2nrG-sMv6bBjfWpeqp9r8Vadv2j6-CvANnF3LZgk679Xi50uOlzsF1L0ES7l9mX63CBGw1P551Ls4vs/s1600/IMG_4767.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLf5JtKjCiPUqb3p3QxhcUxh4Jf-bhAesblmJQAbgcrAKcjXobzfh5Ef73SuoA2nrG-sMv6bBjfWpeqp9r8Vadv2j6-CvANnF3LZgk679Xi50uOlzsF1L0ES7l9mX63CBGw1P551Ls4vs/s400/IMG_4767.jpg" width="400" /></a></div>
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Here's the deal- I was planning on making regular chocolate truffles, and then I saw the bacon in the fridge.. and there was no turning back. You know what I'm talking about- bacon just does that to people! I only allowed myself to eat one of these.. but let me tell you. They are beautifully creamy on the inside.. and they've got that savory, smoky bacon taste.. and then there's the little chewy bite from the topping.. it's a Christmas miracle, forreals.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZhGtfOVoTvOwdSjSk5fMT_ngxftycdVXBdC4SsaPEGGZsKpe6kBXtMJIni37Y9BxyCkrexuBWVOdqemq6I-J3JTEd64cKPxV46Lk45R5HvGK2jpFEsA23qLHCN1Y1dpy9nkoImty6I4/s1600/IMG_4772.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZhGtfOVoTvOwdSjSk5fMT_ngxftycdVXBdC4SsaPEGGZsKpe6kBXtMJIni37Y9BxyCkrexuBWVOdqemq6I-J3JTEd64cKPxV46Lk45R5HvGK2jpFEsA23qLHCN1Y1dpy9nkoImty6I4/s400/IMG_4772.jpg" width="400" /></a></div>
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Gah, look at those beauties!</div>
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You can totally make these dairy-free, and even refined sugar-free if you use a very dark chocolate and use plain bacon instead of the candied bacon. They can actually be a great source of good fat if you want them to be.</div>
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And another thing- I had some melted chocolate and some bacon left and I couldn't bear to part from it.. so I poured it into a small loaf pan and made a bacon chocolate bar. </div>
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Yeah, things are looking good around here.</div>
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And yes, these are the perfect gift for your BFF, your man, your dad, your boss.. anyone who loves bacon. (So <b>anyone</b>, am I right?)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIR7Xe5ejRQa6P9kxVBVQ1ym4ZrdizSCb4rxAWPMp-3-yTrg4W33FAPmulrttra8b-0pwaYnV0UKwAphWa8EQ3NmewcUhTL_VQAQzRgz67DGi2uJ5DH49nOee4w_viIIaDzsfAS5VeDmo/s1600/IMG_4776.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIR7Xe5ejRQa6P9kxVBVQ1ym4ZrdizSCb4rxAWPMp-3-yTrg4W33FAPmulrttra8b-0pwaYnV0UKwAphWa8EQ3NmewcUhTL_VQAQzRgz67DGi2uJ5DH49nOee4w_viIIaDzsfAS5VeDmo/s400/IMG_4776.jpg" width="400" /></a></div>
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Chocolate bacon truffles!</div>
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My love letter to you.</div>
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A very merry, chocolate-y, bacon-y Christmas to all!</div>
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<b>Chocolate Bacon Truffles (Dairy-Free option included)</b><br />
by Oven Love<br />
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-inspired by <a href="http://www.marthastewart.com/319152/perfect-chocolate-truffles?czone=food/christmas-candy-cnt/candy-recipes&center=0&gallery=274505&slide=257717">Martha Stewart</a>, <a href="http://ruhlman.com/2011/12/bacon-truffles/">Michael Ruhlman</a> and <a href="http://nomnompaleo.com/post/14764008847/nom-nom-chocolate-truffles">Nom Nom Paleo</a><br />
*If you want to reduce the sugar, you can just add bacon bits on top of the truffles instead of making the candied bacon topping.*<br />
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Ingredients<br />
<br />
<ul>
<li>8 oz bittersweet or dark chocolate</li>
<li>8 oz milk, bittersweet or dark chocolate (this is based on what flavors you like- milk will make them smoother and sweeter if you aren't into dark chocolate)</li>
<li>1 1/3 cup heavy cream (or full fat coconut milk for dairy-free)</li>
<li>1 vanilla bean, scraped or 1 teaspoon vanilla extract</li>
<li>11 tablespoons good quality, unsalted butter at room temperature (or coconut oil for dairy-free)</li>
<li>8 oz good quality bacon (look for natural, pastured, nitrate-free, wood-smoked, amazingly delicious, etc)</li>
<li>1/2 cup Sucanat or turbinado sugar</li>
<li>3 tablespoons water</li>
<li>1/2 teaspoon baking soda</li>
<li>16 oz more chocolate, for dipping</li>
<li>sea salt or smoked sea salt (optional)</li>
</ul>
<br />
Directions<br />
<br />
<ol>
<li>In a large glass bowl, melt the 16 ounces of chocolate in a large bowl.</li>
<li>In a small saucepan, heat the cream and vanilla bean/extract to 120 degrees (warm, but not boiling). Remove from the heat. If using the vanilla bean, let the milk steep for a few minutes and then remove the bean.</li>
<li>Add the cream mixture to the melted chocolate and stir until combined. Add the butter or coconut oil and combine with a stick blender (or whisk very, very quickly). Scrape down the sides of the bowl and put in the refrigerator to chill for 2 hours or up to overnight. Cover it with plastic wrap to prevent a skin from forming.</li>
<li>To make the bacon topping, cut the bacon into small pieces and fry until crisp. Strain the bacon over a small bowl, reserving the bacon fat (you should have around 1/3 cup). Combine the cooked bacon pieces, sugar and water and bring to a boil. Cook until caramel-colored and most of the water is gone (about 275 degrees). Add the baking soda and quickly stir (it will foam up a little) and pour onto a parchment-lined pan. Refrigerate or freeze until firm. Break up with your fingers into small pieces or put into a food processor or blender to make it look more like bacon "dust."</li>
<li>To finish the truffles, scoop out the cold truffle filling by the tablespoon and and roll into balls. Return to the fridge if they start to warm up too much. When you're ready to dip them, melt the additional chocolate with the reserved bacon fat until smooth. Drop each ball into the melted chocolate, pull out with a long-tined fork and tap on the edge of the bowl to remove any excess chocolate. Place on a parchment-lined pan and sprinkle with the bacon topping and salt, if using. Keep refrigerated until ready to serve.</li>
</ol>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com1tag:blogger.com,1999:blog-1408361223999265026.post-42705113780559431092012-12-06T15:19:00.001-05:002012-12-06T15:19:55.755-05:00It's a Christmas crisis!Haha, just kidding, it's not that serious. But I feel like I should update you on the goings on of my life. You're my people!<br />
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I am currently typing this post on my iPhone, which I didn't even know was possible until 5 minutes ago- hello, 2012! Our desktop iMac has taken a turn for the worst, so the already inefficient blogging machine that is Oven Love has stopped completely. Talk about a merry Christmas!<br />
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Just kidding again! Christmas is not about cool blog posts or getting extra holiday traffic to the blog, it's about the totally miraculous and amazing birth of Jesus. So I'm not going to worry about this little spot of the web until the desktop is back.. And even then I might just wait until January and soak up the season with my family. I hope you do the same.<br />
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Wishing you all a lovely, memorable, twinkly-lit, tinsel-wrapped, angel-winged Christmas full of joy- can't wait to debut the new website (if I ever get it done!) in the new year. Love all of you gorgeous people!Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com1tag:blogger.com,1999:blog-1408361223999265026.post-75088330919670485072012-11-19T21:19:00.003-05:002012-11-19T21:19:32.237-05:00Thanksgiving 2012 Inspiration<div style="text-align: center;">
Just in case you weren't quite done with your menu..<br />
more goodies. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMHe09Ny4DzDCWbVf5u7OWlN-W0998u4bSA3Vzl-ynZVHOl5WkTouTJP9pXKPaloFnlko1eM8wdk6Dfn4KrVatNQyor6MoOZEux916kX1FBTjsNMF8D6KuhKoYvvfSuaFMKG18QMs4EC8/s1600/thanksgiving2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMHe09Ny4DzDCWbVf5u7OWlN-W0998u4bSA3Vzl-ynZVHOl5WkTouTJP9pXKPaloFnlko1eM8wdk6Dfn4KrVatNQyor6MoOZEux916kX1FBTjsNMF8D6KuhKoYvvfSuaFMKG18QMs4EC8/s400/thanksgiving2012.jpg" width="400" /></a></div>
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1: <a href="http://ovenlove.blogspot.com/2010/10/double-apple-bundt-cake.html">Double Apple Bundt Cake</a>, <a href="http://ovenlove.blogspot.com/2011/09/fall-harvest-salad.html">Fall Harvest Salad</a>, <a href="http://ovenlove.blogspot.com/2010/10/pumpkin-chocolate-chip-giants.html">Pumpkin Chocolate Chip Giants</a>, <a href="http://ovenlove.blogspot.com/2010/09/whole-wheat-sesame-oat-bread.html">Whole Wheat Sesame Oat Bread</a><br />
</div>
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2: <a href="http://ovenlove.blogspot.com/2010/03/apple-streusel-bars.html">Apple Streusel Bars</a>, <a href="http://ovenlove.blogspot.com/2010/11/easiest-roast-turkey-with-broth-and.html">The Easiest Roast Turkey (with broth and gravy)</a>, <a href="http://ovenlove.blogspot.com/2012/10/roasted-and-spiced-autumn-vegetables.html">Roasted and Spiced Autumn Vegetables</a>, <a href="http://ovenlove.blogspot.com/2012/10/cauliflower-and-roasted-garlic-soup.html">Roasted Cauliflower Soup</a><br />
</div>
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3: <a href="http://ovenlove.blogspot.com/2010/11/quick-cranberry-sauce-and-cranberry.html">Quick Cranberry Sauce</a>, <a href="http://ovenlove.blogspot.com/2012/06/baked-potato-casserole.html">Baked Potato Casserole</a>, <a href="http://ovenlove.blogspot.com/2010/10/pumpkin-gingersnap-cookie-dough-ice.html">Pumpkin and Gingersnap Cookie Dough Ice Cream</a>, <a href="http://ovenlove.blogspot.com/2012/05/honey-whole-wheat-dinner-rolls.html">Honey Whole Wheat Dinner Rolls</a><br />
</div>
<div style="text-align: center;">
4: <a href="http://ovenlove.blogspot.com/2012/09/almost-paleo-pumpkin-squares-with-maple.html">Almost Paleo Pumpkin Squares</a>, <a href="http://ovenlove.blogspot.com/2012/04/freezer-mashed-potatoes.html">Freezer Mashed Potatoes</a>, <a href="http://ovenlove.blogspot.com/2010/11/quick-cranberry-sauce-and-cranberry.html">Cranberry Shortcake</a>, <a href="http://ovenlove.blogspot.com/2010/10/pumpkin-bread-with-ricotta-and-cream.html">Pumpkin Bread with Ricotta Cream Cheese Swirl</a></div>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com0tag:blogger.com,1999:blog-1408361223999265026.post-56366724973211418932012-11-19T13:37:00.000-05:002012-11-19T13:37:03.612-05:00Pumpkin and Gingersnap Yogurt Parfait (gluten-free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrta8jnfdpu-a84BMkHEr4rSY4QNuadYAnC-6swyqtx-eQTuGJgAnFbvJY3rX0Jf2VeYSkP4s9LCbTnNCYfYtY5-uf7vqFHIGUwK0fjG4mg6CszGoiPhF_WfBXgwpm8KKUdtC4V3LIDg/s1600/IMG_4647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrta8jnfdpu-a84BMkHEr4rSY4QNuadYAnC-6swyqtx-eQTuGJgAnFbvJY3rX0Jf2VeYSkP4s9LCbTnNCYfYtY5-uf7vqFHIGUwK0fjG4mg6CszGoiPhF_WfBXgwpm8KKUdtC4V3LIDg/s640/IMG_4647.jpg" width="425" /></a></div>
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It's Thanksgiving week- I couldn't leave you hanging without something yummy to look at! Forget pies and turkeys and sides and all of that nonsense- you probably already have your big day game plan in place. I wanted to give you something to eat in the days before (or after) Turkey Day.</div>
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Chances are, you will need a snack to get you through the next few days. And hey- you might even have a half-open can of pumpkin puree that you need to use up. You can certainly eat this as a dessert, but it's got no added sugar in it (unless you add some, that's on you!). The sweetness comes from the cookies and you can add a little Stevia or honey if you like. It's quick to whip up and even if you don't have the gingersnaps, you could use just nuts, which would make it even better for you! You're welcome.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVomK98sVN02WM1GecG7Lm3HACXB4wLVzwcY7QnA8cZdOBEZG02zAHNBIGW5YJwZ5DvLihwUiAEeSUcCqHRpRh2HkFXk0J2uoVVbEdcJhTBBdIa3_vpNvN-UMgZyfEN9UeOKryc69EcA/s1600/IMG_4642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVomK98sVN02WM1GecG7Lm3HACXB4wLVzwcY7QnA8cZdOBEZG02zAHNBIGW5YJwZ5DvLihwUiAEeSUcCqHRpRh2HkFXk0J2uoVVbEdcJhTBBdIa3_vpNvN-UMgZyfEN9UeOKryc69EcA/s400/IMG_4642.jpg" width="400" /></a></div>
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Oh and if you're not ready for Thursday, I'll have some last minute links up for you later. Just because I love you and am oh, so thankful for you!</div>
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<b>Pumpkin and Gingersnap Yogurt Parfait (gluten-free)</b><br />
by Oven Love<br />
serves 2 <br />
<br />
Ingredients<br />
<ul>
<li>10 gluten-free gingersnap cookies (I used Mi-Del, feel free to use whatever brand you like)</li>
<li>1-2 tablespoons coconut oil, melted </li>
<li>1 cup pumpkin puree (fresh if you've got it)</li>
<li>1 teaspoon pumpkin pie spice or 1/2 teaspoon cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon allspice</li>
<li>1 cup plain or vanilla greek yogurt (I used plain and added a few drops of vanilla Stevia liquid)</li>
<li>1/4 cup pecans or walnuts, chopped, plus more for topping</li>
</ul>
Directions<br />
<ol>
<li>In a food processor or plastic baggie, crush the gingersnap cookies into crumbs. Put them into a small bowl and combine with the coconut oil. Put in the refrigerator or freezer while you assemble the parfaits.</li>
<li>In a small bowl, combine the pumpkin and spices. If you want to sweeten your yogurt with Stevia or another sweetener, do so in another small bowl. </li>
<li>To assemble: in each glass, put a layer of cookies, a layer of the pumpkin mixture, a layer of cookies and chopped nuts, and a layer of yogurt. Top with the last bits of the cookie mixture and more nuts if you'd like. Keep cool in the fridge until serving.</li>
</ol>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com0tag:blogger.com,1999:blog-1408361223999265026.post-55662887248315231952012-11-15T07:08:00.003-05:002012-11-15T07:08:50.429-05:00Holiday Hosting for Every Appetite <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQIDI-e41RdZQf2eW5dhTwK46LIisIU1lJF12-8skl2O97wGLW_blnlV0zFPyYAxpumrJxYyDPsCU2Q3VmITgrAFwMeVosGPZKQJpwFviHNUKtJyVl_iYxWR2Cd9Vd3jWqfB7AjicmMQw/s1600/holiday-hosting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQIDI-e41RdZQf2eW5dhTwK46LIisIU1lJF12-8skl2O97wGLW_blnlV0zFPyYAxpumrJxYyDPsCU2Q3VmITgrAFwMeVosGPZKQJpwFviHNUKtJyVl_iYxWR2Cd9Vd3jWqfB7AjicmMQw/s400/holiday-hosting.jpg" width="400" /></a></div>
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<a href="http://www.modernparentsmessykids.com/2012/11/how-to-pull-together-a-holiday-feast-fit-for-everyone.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+modernparentsmessykids%2FpHkV+%28Modern+Parents+Messy+Kids%29">Join me at MPMK today</a> where I'm giving 5 tips to hosting guests with alternative diets, food allergies or other dietary restrictions. It doesn't have to be a huge headache if you do a little planning. (Or it might still be a headache, but at least your guests will know you love them very much!)</div>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com0tag:blogger.com,1999:blog-1408361223999265026.post-58034343137820400442012-11-14T14:57:00.001-05:002012-11-14T15:01:08.507-05:00Lamb Meatballs (gluten-free, grain-free, paleo) with Yogurt Dip and Spiced Vegetables<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VPUJ99X0N8WxpSVkvRJcYNjHU8KQmJAvE8o4iar7t-kBw03NuuHunZoWBiw4nnv6q88lu1BsUE0F6xOdLkijizuM2CsTIUf4_ZSEcOfrt3XhHUXCOf-2EY43iTVZspeP_CA1YYnueks/s1600/IMG_4618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VPUJ99X0N8WxpSVkvRJcYNjHU8KQmJAvE8o4iar7t-kBw03NuuHunZoWBiw4nnv6q88lu1BsUE0F6xOdLkijizuM2CsTIUf4_ZSEcOfrt3XhHUXCOf-2EY43iTVZspeP_CA1YYnueks/s1600/IMG_4618.jpg" width="424" /></a></div>
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This new style of eating has been an adjustment. It's hard to wrap my head around new rules for meal-planning and eating. So much of my day is spent thinking about food, and planning out when and what we're going to eat and making grocery lists. I know it's not permanent (I mean, I hope! Ack!) and I know it's going to help to heal my stomach, but it is mentally draining.</div>
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This meal is one of my first attempts at branching out from the plain-meat-and-veg dinner. I am semi-obsessed with meatballs lately, so when I saw ground lamb at Publix I had to grab it. It was exxxxpensive, but it made delicious meatballs.</div>
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When I was combining the meatball mixture, I wasn't sure they would come together without some kind of binder. I swore by panko or soaked bread in my old meatball recipes and that obviously wasn't happening, so I grabbed some coconut flour- my new BFF. It's basically magic, that stuff. It soaked up the extra moisture right away. </div>
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To go along with the lamb, I made a quick yogurt dip in the food processor with mint and feta cheese. I hadn't ever had the mint/feta combo, but it is surprisingly delicious. A little goes a long way for me (as usual when it comes to dips and sauces), but I'm a fan.</div>
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I also roasted up some cauliflower and carrots in spices that compliment the lamb- oregano, garlic, parsley.. as well as some cinnamon, cloves, allspice and a touch of cumin. You don't have to add the "sweeter" spices, but I like the way they taste when paired with the lamb. </div>
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I had my meatballs and veggies over a salad; hubs made pita sandwiches. The kids gobbled up the veggies in no time. I feel like I finally had a win in the kitchen after weeks of scraping by.. not really knowing what to eat or serve my family. Huge sigh of relief!</div>
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<b>Lamb Meatballs (gluten-free, grain-free, paleo)</b><br />
by Oven Love<br />
<br />
Ingredients<br />
<ul>
<li>1/2 onion, peeled</li>
<li>handful of parsley (maybe 1/4-1/3 cup packed?)</li>
<li>3 garlic cloves, peeled </li>
<li>1 pound ground lamb</li>
<li>1 egg</li>
<li>2 tablespoons coconut flour </li>
<li>1 tablespoon oregano</li>
<li>1/2 teaspoon cinnamon</li>
<li>1/8 teaspoon cloves cloves </li>
<li>salt and pepper to taste</li>
<li>Feta Yogurt Dip (below), Spiced Vegetables (below), pita bread, salad greens, etc for serving </li>
</ul>
Directions<br />
<ol>
<li>Preheat the oven to 400 degrees.</li>
<li>In the bowl of a food processor, combine onion, parsley and garlic. Process until finely diced. </li>
<li>In a large mixing bowl, combine onion mixture, lamb, egg, coconut flour and spices until well combined. Form into meatballs and line up on a foil or parchment-lined baking sheet.</li>
<li>Bake the meatballs at 400 degrees for 20-30 minutes or until lightly browned. Serve with feta yogurt dip, spiced vegetables, pita bread, or whatever you like. (If you'd like the meatballs to be even more brown, turn on the broiler for 5 minutes and them pull them out). </li>
</ol>
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<b>Feta Yogurt Dip</b><br />
by Oven Love<br />
<br />
Ingredients<br />
<ul>
<li>4 ounces feta cheese</li>
<li>1/3 cup yogurt, plus extra if you like a thinner dip</li>
<li>2 sprigs fresh mint</li>
<li>1 tablespoon red wine vinegar or fresh lemon juice</li>
</ul>
Directions<br />
<ol>
<li>In a food processor, combine feta, yogurt, mint and vinegar/lemon juice. Process until smooth. If the dip isn't smooth enough for you, add some more yogurt until you reach your desired consistency. Serve with the lamb meatballs. </li>
</ol>
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<b>Spice Roasted Cauliflower and Carrots</b><br />
by Oven Love<br />
<br />
(These can bake in the oven at the same time as the lamb meatballs.)<br />
<br />
Ingredients<br />
<ul>
<li>1 head cauliflower, chopped into florets</li>
<li>5-6 carrots, peeled and cut into chunks</li>
<li>2-4 tablespoons olive oil</li>
<li>1 teaspoon dried oregano</li>
<li>1 teaspoon dried parsley or a few sprigs freshly chopped parsley</li>
<li>1 teaspoon garlic powder or 2 fresh garlic cloves, minced</li>
<li>1/2 teaspoon onion powder </li>
<li>1/2 teaspoon cinnamon, optional</li>
<li>1/4 teaspoon cloves, optional</li>
<li>1/4 teaspoon allspice, optional</li>
<li>salt and pepper to taste </li>
</ul>
Directions<br />
<ol>
<li> Preheat the oven to 400 degrees.</li>
<li>In a mixing bowl, combine the vegetables, olive oil and spices. Spread on a foil or parchment-lined baking sheet and bake for 30-45 minutes until beginning to brown. Serve warm.</li>
</ol>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com0tag:blogger.com,1999:blog-1408361223999265026.post-90029204136937509642012-11-13T14:06:00.002-05:002012-11-13T14:06:55.446-05:00Sprouted Spelt and Pumpkin Spice Waffles<div class="separator" style="clear: both; text-align: center;">
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I know I just told you <a href="http://ovenlove.blogspot.com/2012/11/whats-wrong-with-my-stomach-my-story.html">I'm supposed to be gluten-free</a> and yes, spelt flour is not gluten-free. But fear not- I didn't cheat! I was just the chef this time. That means that unfortunately, I didn't get to taste these waffles. I can say with authority, though, that they look and smell delicious. </div>
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I got some samples from the lovely folks at <a href="http://www.shilohfarms.com/">Shiloh Farms</a> a few months ago and with all of my dietary issues, I haven't gotten around to trying them out. I was cleaning out my pantry this weekend and rather than throw out perfectly good flour, I thought I'd play around with a pancake and waffle mix that they sent out.</div>
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Since it's fall and all, I thought a pumpkin adaptation would be perfect. I messed around a little bit with the package directions and came out with this gorgeous, golden looking waffles. The children promptly gobbled them, covered in yogurt and berries.</div>
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<a href="http://www.shilohfarms.com/">Shiloh Farms</a> is a great resource for bulk foods online. Check them out! They've got all kinds of flours, salts, sugars, beans, spices, honey, nuts.. tons of stuff. My favorite items are the <a href="http://www.shilohfarms.com/categories/Flours%2C-Meal/Shiloh-Farms/">sprouted flours</a>, though- I wish I could eat them! They provide all the benefits of soaking/breaking down the enzymes in our whole grains with none of the effort. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2XWBMbuABquFSkDeZut7aB2zi3R_nL8H1GHiiedTxJdxwXVrsu7RLM3mpZPJXUqj-GxgtuTm3KRg1ff4P0ooQTmtN0vVCFJDhgp89nb-xjwqEZGgRuv4WdO2d4FLeh1yDvAtKL1MM6c/s1600/IMG_4589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2XWBMbuABquFSkDeZut7aB2zi3R_nL8H1GHiiedTxJdxwXVrsu7RLM3mpZPJXUqj-GxgtuTm3KRg1ff4P0ooQTmtN0vVCFJDhgp89nb-xjwqEZGgRuv4WdO2d4FLeh1yDvAtKL1MM6c/s400/IMG_4589.JPG" width="271" /></a></div>
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Even if you don't have the <a href="http://www.shilohfarms.com/products/Sprouted-Pancake-%26-Waffle-Mix%2C-Organic.html">Shiloh Farms waffle mix</a>, you can substitute a similar sprouted mix or other waffle mix of your choice (or if you're feeling adventurous, you can substitute spelt flour with a little salt and baking powder for the mix). Either way, these are a great way to start your morning.</div>
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<br />I would have poured syrup all over them in the photos, but then I would have had to take a bite. I had to protect myself from all that delicious, wheaty goodness! It is seriously tempting.</div>
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<b>Sprouted Spelt and Pumpkin Spice Waffles</b><br />
by Oven Love<br />
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Ingredients:<br />
<ul>
<li>2 eggs</li>
<li>1/4 cup maple syrup</li>
<li>1/4 cup plain yogurt</li>
<li>1/4 cup pumpkin puree</li>
<li>2 tablespoons melted coconut oil or butter</li>
<li>1 cup water (or milk if you like)</li>
<li>1 teaspoon vanilla extract</li>
<li>11.5oz <a href="http://www.shilohfarms.com/products/Sprouted-Pancake-%26-Waffle-Mix%2C-Organic.html">Sprouted Spelt Pancake and Waffle Mix</a> (or an equal amount of another sprouted mix)</li>
<li>1/2 teaspoon cinnamon</li>
<li>1/4 teaspoon ground ginger</li>
<li>1/8 teaspoon allspice</li>
<li>1/8 teaspoon ground nutmeg </li>
</ul>
Directions<br />
<ol>
<li>Preheat your waffle iron.</li>
<li>In a large bowl, mix eggs, maple syrup, pumpkin puree, melted coconut oil or butter, water and vanilla extract. Whisk until will combined.</li>
<li>Add the dry ingredients and spices to the liquid ingredients and mix until just combined.</li>
<li>Rub waffle iron with oil or melted better. Follow directions on your waffle iron for proper cooking. (Each waffle took about 2/3 cup batter on my waffle iron and around 5 minutes to cook.) Serve with butter and syrup (or whatever you like).</li>
</ol>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com0tag:blogger.com,1999:blog-1408361223999265026.post-76312013965575489662012-11-09T20:37:00.001-05:002012-11-09T20:37:56.896-05:00What's Wrong with My Stomach? My Story.You might have noticed that I have been experimenting with quite a few diet philosophies in the past year or so. <a href="http://ovenlove.blogspot.com/search/label/vegan">Vegan</a>, <a href="http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735">Nourishing Traditions</a>, <a href="http://ovenlove.blogspot.com/search/label/paleo">Paleo</a>, Refined-Sugar Free, <a href="http://ovenlove.blogspot.com/search/label/gluten-free">Gluten-Free</a>.. I've developed recipes that fit into all of these categories. I think it's time to explain why I seem a little scatterbrained.<br />
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I have stomach pain. I'm not talking about an occasional sour stomach or a little indigestion here and there, I'm talking about chronic, every day pain. Not sharp pains or writhing pains, but a dull pain and tenderness that doesn't ever seem to go away. And I still don't know why.<br />
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But let's back up a minute.<br />
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In 2007-ish, back when I was in college and before this blog began, I was having a similar problem with my stomach. Long story short, I ended up seeing a GI where I had an endoscopy that found the bacteria <a href="http://en.wikipedia.org/wiki/Helicobacter_pylori">H. Pylori</a> in my system. Relieved to find the answer to my problems, I took the prescribed antibiotics, went on my merry way and promptly forgot the whole thing ever happened.<br />
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Fast forward a few years, and my stomach pain is creeping back into daily life. When I first noticed it, I started making changes to my diet- eating more whole foods and less processed stuff, thinking that would help. (I was still eating organic/"natural" processed stuff, but I was making progress.) When I continued to feel sick, I started changing things up again; wondering if it was just a food sensitivity that I needed to uncover. So I began my quest to try an even simpler whole foods style diet to see if I could find the answer to my problem again.<br />
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No dice.<br />
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Around this time (early 2012), my sister-in-law was diagnosed with <a href="http://en.wikipedia.org/wiki/Hashimoto%27s_thyroiditis">Hashimoto's</a>. This opened up our family to a whole new way of eating- one that we did not understand at first. (We failed miserably at supporting her efforts to heal her body in the beginning- but I think now she knows that we are behind her 100%!) I started to wonder if maybe I could get some results with similar changes. <br />
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I started doing some research about things like <a href="http://nourishedkitchen.com/perpetual-soup-the-easiest-bone-broth-youll-make/">bone broth</a>, <a href="http://scdlifestyle.com/2010/03/the-scd-diet-and-leaky-gut-syndrome/">leaky gut syndrome</a>, probiotics and <a href="http://www.greenpasture.org/public/Home/index.cfm">fermented cod liver oil</a>, and suddenly remembered the H. Pylori. A giant light bulb went off in my head. Could my stomach have been deteriorating for the past five years? Is the H. Pylori still in there? Is there any hope to heal it? I decided to work with <a href="http://divinehealthfromtheinsideout.com/">my sister-in-law's nutritionist</a> myself to find out.<br />
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Now <a href="http://en.wikipedia.org/wiki/Tricare">Tricare</a> comes into the picture.<br />
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I am so thankful to have healthcare, but I am growing weary jumping through their hoops and waiting too long for my test results. I am hoping to get a referral to see a GI who will check for permanent damage or ulcerations, but in the mean time, I am starting a new diet protocol which is somewhat overwhelming.<br />
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No gluten. Use grains sparingly. Use cheese sparingly (!!!!). No corn. A GAPS/SCD-type diet for now.<br />
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I wish I could tell you the end of this story, but it hasn't happened yet. I am hoping dietary changes will heal my body and I'll be able to enjoy a meal without pain or let my babies jump on my tummy without me cringing. Until then, I will be wrapping my head around this plan and figuring out what it means to use cheese sparingly (how??). This is part of the reason the new website is so important to me- I want it to be easy for those of you with dietary restrictions to find what you are looking for. I know what it feels like to struggle- to look at a full refrigerator without any idea what to eat. If I can help make that process easier for even one person, I'll be so glad.<br />
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Thanks for sticking with Oven Love through all the ups and downs. I plan on making delicious food no matter what lies ahead.<br />
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<i>(If you are having similar issues and would like more details about my journey and my dietary recommendations, I'd love to talk! ovenloveblog@gmail.com)</i>Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com7tag:blogger.com,1999:blog-1408361223999265026.post-61902823139239003172012-11-07T09:35:00.000-05:002012-11-08T13:47:39.349-05:00Sesame Beef Stir Fry (gluten-free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1KIc87pofwmm_iwJOU8nu6NcLHjdXUbx7FDPT23mYC6WL5WehK04kT4uhYoANahmGEGxoT__Ld6UBxZHC5xLmPxEJH-qu8wLJ6n3gv1vDXKUJPMfc7ZO9QmqWvcUCiLRkdnBzMMTxZE/s1600/sesame+beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1KIc87pofwmm_iwJOU8nu6NcLHjdXUbx7FDPT23mYC6WL5WehK04kT4uhYoANahmGEGxoT__Ld6UBxZHC5xLmPxEJH-qu8wLJ6n3gv1vDXKUJPMfc7ZO9QmqWvcUCiLRkdnBzMMTxZE/s400/sesame+beef.jpg" width="400" /></a></div>
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I have a lot of good cookbooks, and I really don't pull them out enough. When I do, I usually just find some inspiration and end up making a new recipe instead of following the recipes provided. Typical food blogger, ahem.</div>
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This recipe came about after a meal-planning session with a friend this week (and I use the word "session" loosely- I spent most of the time chasing my children and only found one useful recipe). The original recipe is from Robin Miller's <a href="http://www.amazon.com/The-Newlywed-Cookbook-Robin-Miller/dp/1402205759">The Newlywed Cookbook</a>, which I love. The front photo is a little cheesy, but don't let that deter you from gifting it when wedding season rolls back around. It's a great find and I always regret not pulling it out more often.</div>
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Anyways- this recipe is quick and you will probably have most of the ingredients ready in your pantry. You could switch it up with any protein or add veggies, if you like. It's gluten-free, too. Yay!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9JdbsEgUys4otjWNYIAVmc0a_1MAvOiASK0pccF3m7XZONQNegI9xKwj5MB8EvT3t4f7r8Xx7l3-26XeCuBIKTx8SvLoDUafdm-N5yasvvqhTF1V395EyjpMMAt5LXsi2fyqIohKzJ8/s1600/sesame+beef+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9JdbsEgUys4otjWNYIAVmc0a_1MAvOiASK0pccF3m7XZONQNegI9xKwj5MB8EvT3t4f7r8Xx7l3-26XeCuBIKTx8SvLoDUafdm-N5yasvvqhTF1V395EyjpMMAt5LXsi2fyqIohKzJ8/s400/sesame+beef+2.jpg" width="400" /></a></div>
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<b>Sesame Beef Stir Fry</b><br />
by Oven Love, adapted from <a href="http://www.amazon.com/The-Newlywed-Cookbook-Robin-Miller/dp/1402205759">The Newlywed Cookbook</a> by Robin Miller<br />
serves 2-4, depending on your appetite!<br />
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Ingredients<br />
<ul>
<li>1 tablespoon sesame oil</li>
<li>1 tablespoon olive oil</li>
<li>1 bunch green onions, chopped (set aside some of the green parts for serving)</li>
<li>2 cloves garlic, minced or pressed</li>
<li>1 tablespoon grated/minced fresh ginger</li>
<li>1- 1 1/2 pounds beef tenderloin or top round steak, sliced into thin strips</li>
<li>1 tablespoon sesame seeds, plus more for serving</li>
<li>3 tablespoons gluten-free soy sauce</li>
<li>1/4 teaspoon black pepper</li>
<li>1 tablespoon corn starch</li>
<li>1/2-1 cup beef broth</li>
<li>cooked rice, for serving (I used white rice cooked in beef broth- very flavorful!) </li>
</ul>
Directions<br />
<ol>
<li> In a large skillet or wok, heat the sesame and olive oils over medium heat. Add the green onions, garlic and ginger and cook until fragrant; about 2 minutes. Add the beef and sesame seeds and cook for 5 minutes or until beef is browned, stirring frequently.</li>
<li>When beef is brown, add the soy sauce and black pepper and stir to deglaze the pan. </li>
<li>Dissolve the cornstarch in 1/2 cup beef broth and add to the pan. Simmer until the sauce thickens, adding more broth if necessary.</li>
<li>Spoon over cooked rice, top with additional green onions and sesame seeds and enjoy.</li>
</ol>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com1tag:blogger.com,1999:blog-1408361223999265026.post-14833252474632757322012-11-01T12:00:00.002-04:002012-11-01T12:00:45.640-04:00My Thoughts on Perfection<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ra2OPa-lgYbzH17o9YaAeQLFbDktkzaT8q7xveA3mJg_wPf2qI3i48q07i_E2qhCqBg5auvH2_OiSpMUi-lgQDaUxMUtNxHB3vY6_UvOCkqEUbw39wRHJ6yF2fbLiXVCZxkfnxyxDh8/s1600/photo(13).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ra2OPa-lgYbzH17o9YaAeQLFbDktkzaT8q7xveA3mJg_wPf2qI3i48q07i_E2qhCqBg5auvH2_OiSpMUi-lgQDaUxMUtNxHB3vY6_UvOCkqEUbw39wRHJ6yF2fbLiXVCZxkfnxyxDh8/s400/photo(13).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my kitchen this morning.</td></tr>
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I have been wanting to share this thought with you for quite some time. Most of what you see when you come to Oven Love are recipes, photos, ideas.. and a little (teeny, tiny, very small) window into my life. But this blog is just something I do, not who I am. </div>
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I want you to know that behind this blog is a real person.</div>
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<b>I repeat- I am not perfect. I am a real person.</b></div>
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I am a real person with a perpetually messy house, a huge pile of dishes, and kids who misbehave<b>.</b> I am a real person who doesn't make gourmet meals every night, relies heavily on bananas to get through the day and makes ugly food sometimes, too. I am a real person who is not perfect and who doesn't put this blog first. And that's okay.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNRC75Lkw7GfZBk0dTGcae2rQNLtaGAB8jNYxyd5sHtebcn96zGi4mFE2U_bRmvK86A1LFkyv6rD5hyFBMccoAataWz0Oe_dkHB1jd3r2IYipAhWqRR3fLkd_PRym-G_RhEufxLYjTYl0/s1600/photo(12).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNRC75Lkw7GfZBk0dTGcae2rQNLtaGAB8jNYxyd5sHtebcn96zGi4mFE2U_bRmvK86A1LFkyv6rD5hyFBMccoAataWz0Oe_dkHB1jd3r2IYipAhWqRR3fLkd_PRym-G_RhEufxLYjTYl0/s400/photo(12).JPG" width="400" /></a></div>
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This message is mostly directed at my female readers out there (which is most of you). We are naturally prone to compare ourselves to other women; to wish we were more, or wish we were better versions of ourselves. Beautiful blogs and websites (and Pinterest and Facebook) play right into that- giving us an endless list of things we should do or make or be.</div>
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My hope is that you don't look at this blog and see something unattainable. I don't want you to think that I am perfect or better in any way- I am just a sinner saved by the grace of God who happens to enjoy cooking and taking pictures and sharing what I learn with you.</div>
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<b>We are in this fight together.</b></div>
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I am always fighting a battle against myself. I desire to be a better wife, a better mom, a better cook, a better Christian.. a better everything. If I'm not good at it, I want to be good at it. If I'm already good at it, I want to be better- even though I know that it is Christ who defines me, and not anything else.</div>
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I also know that the only way to fight this battle is with the Holy Spirit by my side. God is the one who changes me. He reminds me what is worth striving for.</div>
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So while I am in the midst of taking this blog to a new platform and making lots of changes for the better, I just wanted this message to get to you. This blog is something I love and enjoy, but it does not define me. There is so much life to be lived beyond the pages of the Internet! </div>
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I want to encourage you today- you are worthy of love, you are special, you are important. God sent His own Son to die just so that he could be with you and show you that love. How amazing! Don't believe the lie that you need to be a perfect (fill-in-the-blank) for you to be worthy of love.</div>
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It's okay to admit we aren't perfect.</div>
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We are so loved in our imperfection.</div>
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<b>"God shows his love for us in that while we were still sinners, Christ died for us." Romans 5:8</b></div>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com7tag:blogger.com,1999:blog-1408361223999265026.post-69567484460484488332012-10-29T15:06:00.000-04:002012-10-29T15:06:09.994-04:00Roasted and Spiced Autumn Vegetables<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Fvg-RUbhj5mXvovHwL7zcCIqOJ9F6A060jQDz0k8EB9QcvDtGFsiZ3fnQUg98UVu4EdKQnn580pzpOVjqf1bJ-hHgKZOoeMvGL8Qp3S0nCwTApsqkyHzpMfryrPKfQ7aRKJ8L2v56CA/s1600/IMG_4551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Fvg-RUbhj5mXvovHwL7zcCIqOJ9F6A060jQDz0k8EB9QcvDtGFsiZ3fnQUg98UVu4EdKQnn580pzpOVjqf1bJ-hHgKZOoeMvGL8Qp3S0nCwTApsqkyHzpMfryrPKfQ7aRKJ8L2v56CA/s1600/IMG_4551.jpg" height="640" width="424" /></a></div>
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It's a miracle that I have this recipe to share with you today. Not because I'm busy, but because my oven is on the fritz! The ol' Oven Love oven is breaking down on me. Not the whole thing, oddly enough.. the stove top is still working. So weird! And so inconvenient since oven-using season is upon us. Maybe a new oven is in my future?!</div>
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Anyways, roasting vegetables is nothing new, but here's what I like about these:</div>
<ul style="text-align: center;">
<li>I can throw just about any fall vegetable or fruit in the mix.</li>
<li>It's perfect finger food for babies!</li>
<li>Adding allspice to the spice mix gives it that special, savory something.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijzf-CdLxoKm-bdYo6Ma6cJqAOkOV_ByKmWCYCb9Zpk-D9LnHQR5e1AEjJbMH0i24Av2d18rUOopJozPP2wgwGxrrXlK51USCaqWsSI3yYu9wNSl1J-RrLUT5sc4my8dvH1x71QQ_JYt8/s1600/IMG_4538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijzf-CdLxoKm-bdYo6Ma6cJqAOkOV_ByKmWCYCb9Zpk-D9LnHQR5e1AEjJbMH0i24Av2d18rUOopJozPP2wgwGxrrXlK51USCaqWsSI3yYu9wNSl1J-RrLUT5sc4my8dvH1x71QQ_JYt8/s1600/IMG_4538.jpg" height="265" width="400" /></a></div>
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This is one of our go-to side dishes throughout fall and winter. We just switch out the veggies/fruits, depending on what we have on hand. You can use the leftovers, too- they would be delicious as a filling for white lasagna, as a topping for a salad, added to alfredo pasta, inside a grilled cheese sandwich, or added to a fritatta. Lots of options, lots of yum.</div>
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Oh, and if you know anything about fixing ovens, email me at ovenloveblog@gmail.com!</div>
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<b>Roasted and Spiced Autumn Vegetables</b><br />
by Oven Love<br />
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<i>*Feel free to substitute any fall produce or root vegetables here- fresh pumpkin, potatoes, parsnips, turnips, onions, etc. You can also switch up the spice mixture- adding ginger, cloves, etc; or substitute 1 teaspoon pumpkin pie spice.*</i><br />
<br />
Ingredients<br />
<ul>
<li>1 small butternut squash; peeled, seeded and chopped</li>
<li>1 large sweet potato; peeled and chopped</li>
<li>2-3 carrots, peeled and chopped</li>
<li>1 large or 2 small apples; peeled, cored and chopped</li>
<li>1 large or 2 small pears; peeled, cored and chopped</li>
<li>extra virgin olive oil, melted butter or melted coconut oil</li>
<li>1/2 teaspoon cinnamon</li>
<li>1/4 teaspoon allspice</li>
<li>1/8 teaspoon fresh grated nutmeg</li>
<li>salt and fresh ground pepper to taste</li>
</ul>
Directions<br />
<ol>
<li>Preheat the oven to 375 degrees. </li>
<li>Combine all the chopped vegetables and fruits in a large bowl and toss with a few tablespoons of olive oil, butter or coconut oil. Add the spices and toss. Spread the mixture on a parchment or silicone-mat-lined baking sheet in a single layer. Roast in the oven for 30-45 minutes tossing once or twice. Serve warm.</li>
</ol>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com0tag:blogger.com,1999:blog-1408361223999265026.post-76408025592051658072012-10-25T10:32:00.002-04:002012-10-25T10:32:25.251-04:0018 Things You Didn't Know Your Slow Cooker Could Make<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEaX0nqH10w5iiwfEeFglrEgyvhM1Ml-J3-hGPRIqw7iz5KtOK8cCimczIX3ftWxQ3G2fRmZo_X3l0QOiikCgzUb0pDHx9gST0PddA0u_cbXXAHWp_-ra6pNNWLkM7JpKVngnBx0R8wlE/s1600/slowcookerroundup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEaX0nqH10w5iiwfEeFglrEgyvhM1Ml-J3-hGPRIqw7iz5KtOK8cCimczIX3ftWxQ3G2fRmZo_X3l0QOiikCgzUb0pDHx9gST0PddA0u_cbXXAHWp_-ra6pNNWLkM7JpKVngnBx0R8wlE/s400/slowcookerroundup1.jpg" width="400" /></a></div>
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I know ya'll are loving some slow cooker recipes these days. Did you know you can make more than just pot roast in there? Um.. yeah. You can make BREAD in there. And cheesecake. And Chex Mix. The creativity out there on these internets is top notch, am I right? </div>
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<a href="http://www.modernparentsmessykids.com/2012/10/18-things-you-didnt-know-your-slow-cooker-could-make.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+modernparentsmessykids%2FpHkV+%28Modern+Parents+Messy+Kids%29">Pop over to MPMK</a> to see my round-up and put that Crockpot to work!</div>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com0tag:blogger.com,1999:blog-1408361223999265026.post-83745558985444206292012-10-20T15:04:00.000-04:002012-10-22T11:36:11.858-04:00Homemade Reese's Peanut Butter Pumpkins [with no refined sugar]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYp9gKjlbtc55uu2PEkkH2majnn03Ir2691cI84Cc5LTN4W_6ymb84p6L_0w2lfRhhrQiuTfihZivKWDWAmBMJmzrLstH4SILyyiBmCx14KuBInjrjHFM8pG6RGaTTWsB-PmLUcv3uTY6/s1600/IMG_4486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYp9gKjlbtc55uu2PEkkH2majnn03Ir2691cI84Cc5LTN4W_6ymb84p6L_0w2lfRhhrQiuTfihZivKWDWAmBMJmzrLstH4SILyyiBmCx14KuBInjrjHFM8pG6RGaTTWsB-PmLUcv3uTY6/s400/IMG_4486.jpg" width="400" /></a></div>
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I don't eat much store-bought candy these days, but when Halloween rolls around, I find myself eyeballing those Reese's peanut butter pumpkins. I know it's basically the same as a peanut butter cup, but for some reason, the pumpkin always tasted better to me. Maybe a better peanut butter to chocolate ratio? Maybe the eye-catching Halloween packaging? Let's be real, though- that peanut butter filling is so good.</div>
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But that filling is also full of not-so-healthy ingredients (sorry, Mr. Hershey! xoxo). All it took was a few pantry ingredients to create a satisfying version of my own with no refined sugars. Hooray! The pumpkin cutter I used is from <a href="http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=6974&categoryCode=BK">Pampered Chef</a>, but I'm sure you could find one this time of year at your local baking/craft store. You could also roll them into balls, or cut them into another shape, or save this recipe for a few months so you can knock of the Reese's peanut butter eggs come Easter time.</div>
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If I had the time and/or patience, I would make these to hand out to trick-or-treaters. Though I'm not sure parents let their kids accept homemade treats anymore. Sad times. Must go cheer myself with a pumpkin.</div>
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<b>Homemade Reese's Peanut Butter Pumpkins</b><br />
by Oven Love<br />
(makes 1-2 dozen pumpkins, depending on how thick you make them)<br />
<br />
Ingredients<br />
<ul>
<li>1/2 cup peanut butter</li>
<li>2 tablespoons honey</li>
<li>1/2 teaspoon vanilla</li>
<li>pinch salt</li>
<li>2-4 tablespoons coconut flour (this is just to give the filling more body. you can also use almond flour, but i wouldn't recommend a wheat or grain flour as a substitute since the filling is not baked.)</li>
<li>4 oz unsweetened, dark or semi-sweet chocolate</li>
<li>1 teaspoon coconut oil</li>
<li>chopped peanuts or sprinkles for topping (optional)</li>
</ul>
Directions<br />
<ol>
<li>In a small bowl, whisk peanut butter, honey, vanilla and salt until combined. Using a spoon or spatula, mix in 2 tablespoons of the coconut flour. Continue adding coconut flour by the tablespoon until the mixture forms a dough. Refrigerate the dough until cool, at least 30 minutes.</li>
<li>When your dough is ready to work with, roll it out with a rolling pin and use a small pumpkin cookie cutter to make the pumpkin shapes. Re-roll the dough if necessary to make more pumpkins. Place the pumpkins on a parchment paper-lined cookie sheet and freeze until firm, at least 1-2 hours.</li>
<li>When you're ready to dip them, melt the chocolate and coconut oil in the microwave (30 seconds and then check every 10 seconds until melted). Using a fork to pick up each pumpkin, dip the pumpkin into the melted chocolate until covered, tap off the excess chocolate and place back on the parchment paper. Repeat until all pumpkins are covered. </li>
<li>Sprinkle each pumpkin with chopped peanuts or sprinkles if desired. Freeze or refrigerate until the chocolate is set. Trim off any excess chocolate and serve cool (not frozen) or at room temperature. Store in the fridge.</li>
</ol>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com5tag:blogger.com,1999:blog-1408361223999265026.post-46287883828981790342012-10-18T20:45:00.004-04:002012-10-18T20:45:54.005-04:00Chicken, Coconut and Lentil Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_L_QSfOA7AjllvvfICmWOZ0Pg7ZMAbTViiLWqMaXp_D2qtTFuxz-P68M_D37CKLJostU4MIjwtHLg5H1_-RDzHUNWLpV_z8CltNRghMrucdv2180S6w3E6b0bWyhKjXwsYjYIKwvErnL/s1600/IMG_4469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_L_QSfOA7AjllvvfICmWOZ0Pg7ZMAbTViiLWqMaXp_D2qtTFuxz-P68M_D37CKLJostU4MIjwtHLg5H1_-RDzHUNWLpV_z8CltNRghMrucdv2180S6w3E6b0bWyhKjXwsYjYIKwvErnL/s640/IMG_4469.jpg" width="425" /></a></div>
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I've got a thing for soup lately.</div>
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Maybe because it's getting cooler, maybe because I'm trying to include more bone broth in my diet, maybe because you can just throw anything you want into a pot and call it soup.</div>
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And this soup is really about just that- throwing a bunch of semi-related ingredients into a pot and waiting until they magically melt together into something delicious. How does it happen?? You wouldn't think all of this stuff would go together, but it does. It really does.</div>
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If you set out to make this, I beg you- please put your thinking cap/game face on at the grocery store and DO NOT forget the naan. It is essential. You will be super sad if you forget it which will put you in no mood to whip up some naan from scratch. Trust me. </div>
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Get the naan and make your soup. And then save me a bowl.</div>
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<b>Chicken, Coconut and Lentil Soup</b><br />
by Oven Love, adapted from <a href="http://scalingbackblog.com/post/16117996741/red-lentil-coconut-soup">Scaling Back</a> and <a href="http://www.101cookbooks.com/archives/coconut-red-lentil-soup-recipe.html" target="_blank" title="101 cookbooks">101 Cookbooks</a><br />
<br />
Ingredients <br />
<ul>
<li>2 tablespoons coconut oil</li>
<li>1 onion, finely chopped</li>
<li>1 red bell pepper cut into 1/2 inch dice</li>
<li>1 fresh jalapeno or serrano chili, finely chopped, including seeds (I used just 1/2 to keep the spice down)</li>
<li>1 tablespoon fresh peeled and minced/grated ginger </li>
<li>2 garlic cloves, finely chopped/grated</li>
<li>1 tablespoon curry powder</li>
<li>1/2 teaspoon cinnamon</li>
<li>2 teaspoons salt</li>
<li>1/3 cup tomato paste </li>
<li>7 cups chicken stock</li>
<li>1 can unsweetened coconut milk</li>
<li>1 15-ounce can of chickpeas (or about 2 cups pre-soaked)</li>
<li>2 cups lentils (preferably red; I used green, which is what I had on hand)</li>
<li>2 cups shredded cooked chicken</li>
<li>1 tablespoon freshly squeezed lime juice</li>
<li>fresh cilantro and lime wedges for serving</li>
</ul>
Directions<br />
<ol>
<li>Heat the coconut oil in a dutch oven or large soup pan
and add the onions, bell pepper and jalapeno and cook for 5-7 minutes
until the vegetables have softened and start to take on some color. </li>
<li>Add
the garlic, ginger, spices and tomato paste and continue to cook for
2-3 more minutes until the mixture is toasty and fragrant. </li>
<li>Add the chicken stock, coconut milk, chicken, lentils and chickpeas and cook uncovered for 20 to 30 minutes, depending on how soft you like your lentils. </li>
<li>At the end of cooking, add the lime juice to taste and
adjust with more salt if desired. Serve the soup
topped with a sprinkling of fresh cilantro and some extra limes on the
side.</li>
</ol>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com0tag:blogger.com,1999:blog-1408361223999265026.post-47182497977659387272012-10-17T13:18:00.001-04:002012-10-17T13:18:41.607-04:00Cauliflower and Roasted Garlic Soup<div style="text-align: center;">
[This post has been updated from the Oven Love archives.]<br />
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This soup is exceptional.</div>
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Exceptional!<br />
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It's
so good that every fall for the last four years, we've remembered it
and had to have it again. You know how rare it is for me to make a
recipe twice.. so I think this is going to be a Herr family favorite.<br />
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There
is nothing more satisfying than a creamy soup on a
cool night, am I right? The roasted garlic in this thing is no joke- so, so good- do not skip that step! If it weren't for the garlic breath, I would eat a head of roasted garlic every. single. day. (TMI?)<br />
<br />
The soup is
filling as a meal all it's own, but makes a great starter for a holiday spread as
well. And I just love the roasted cauliflower florets on top with their
cheesy, herbaceous flavor. Great presentation
for company, but also a perfect supper to share with your family. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCJOqsCXCy0X832kxo3cVjj2Z9aH6h5p0axGwYBVwDx9gOw2Cn0BWnetZOA_QZi7WVsOca-diz6KNKoPaSrHytJEbVMLXSI7adgQE45VosOXOgRF-Pmg0bIPM6x1D3x80qtl915uCyUrz/s1600/IMG_4459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCJOqsCXCy0X832kxo3cVjj2Z9aH6h5p0axGwYBVwDx9gOw2Cn0BWnetZOA_QZi7WVsOca-diz6KNKoPaSrHytJEbVMLXSI7adgQE45VosOXOgRF-Pmg0bIPM6x1D3x80qtl915uCyUrz/s400/IMG_4459.jpg" width="266" /></a></div>
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<b>Cauliflower and Roasted Garlic Soup</b><br />
by Oven Love, via <a href="http://www.marthastewart.com/343275/cauliflower-and-roasted-garlic-soup">Martha Stewart Recipes</a><br />
serves 10-12<br />
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<i>This recipe is for a crowd (think holidays)- but can be easily halved and it's freezable, too.</i><br />
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Ingredients<br />
<ul>
<li>3 heads garlic</li>
<li>salt and pepper</li>
<li>1/2 cup extra-virgin olive oil, plus more for drizzling</li>
<li>3 white onions, peeled and thinly sliced</li>
<li>4 heads cauliflower, 3 cored and thinly sliced and 1 broken into florets</li>
<li>8 sprigs thyme, tied with twine, plus one tablespoon chopped (you can sub. 1T dried thyme)</li>
<li>1 cup dry white wine</li>
<li>6 cups chicken stock, plus more to thin, if desired</li>
<li>2 cups heavy cream, plus more to thin, if desired</li>
<li>2 1/2 cups plus 3 tablespoons grated Parmesan cheese</li>
<li>2 tablespoons chopped parsley</li>
</ul>
Directions<br />
<ol>
<li> Preheat oven to 325 degrees. Cut off the tops of garlic heads. Place each on a piece of aluminum foil. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about an hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.</li>
<li>Heat 1/4 cup olive oil in a large pot over medium low heat. Add onions and season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower, thyme and wine. Simmer until wine is reduced by half. Add stock, bring to a simmer. Cover and cook for 20 minutes. Remove cover and simmer until cauliflower is soft, about 15 minutes more. Remove from the heat.</li>
<li>Remove thyme bundle and stir in cream and 2 1/2 cups Parmesan. Season with salt and pepper. Stir in garlic. Puree with a stick blender or in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.</li>
<li>Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in thyme, parsley and remaining 3 tablespoons Parmesan. To serve; ladle soup into bowls and garnish with cauliflower florets.</li>
</ol>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com1tag:blogger.com,1999:blog-1408361223999265026.post-41956784221112075722012-10-09T15:19:00.001-04:002012-10-09T15:20:02.347-04:0016 Fall Favorites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIf6wXbv8JKoRUGI9WxCHFcGGCbYYXNKqOFDdGaIrqv-5OtDQ8j1-SBqlHaA7QCPpQU_yLsQEH7Fh4GP7dP92IPFpEoPktrbI1dIeE_RlmmwqglmXj3uKaWSiXsCXEUInb7sY508xY2B4f/s1600/16+fall+favorites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIf6wXbv8JKoRUGI9WxCHFcGGCbYYXNKqOFDdGaIrqv-5OtDQ8j1-SBqlHaA7QCPpQU_yLsQEH7Fh4GP7dP92IPFpEoPktrbI1dIeE_RlmmwqglmXj3uKaWSiXsCXEUInb7sY508xY2B4f/s400/16+fall+favorites.jpg" width="400" /></a></div>
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Fall 2012 is here!</div>
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Let's just say my jeans are happy to be worn, my tea cups are happy to be full.</div>
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My scarves and boots are waiting in the wings (it is Georgia, after all).</div>
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It's not really cold here yet, but I've wasted no time stockpiling pumpkins, squash, pecans and apples. We've also got a pumpkin/squash patch taking over our yard- can't wait to see what we get!</div>
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These 16 recipes are some of my very favorites from the past.</div>
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Please enjoy while I get to work on all that produce.</div>
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New fall inspiration is on its way!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVfApsYWZqgHs45ddO1_rYYdhtUnFEkk6KejbknDeXSKa2UaX0Wl-l26GD60F6Weqo48Sv2_a4lNWQeXtlLVUZrGbC9jrPNOUiAPVI5zrfaZ6__I0KQx5H2Fg_2vD6TUZQhuF1QLgZ2re/s1600/16fallfave1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVfApsYWZqgHs45ddO1_rYYdhtUnFEkk6KejbknDeXSKa2UaX0Wl-l26GD60F6Weqo48Sv2_a4lNWQeXtlLVUZrGbC9jrPNOUiAPVI5zrfaZ6__I0KQx5H2Fg_2vD6TUZQhuF1QLgZ2re/s400/16fallfave1.jpg" width="400" /></a></div>
<div style="text-align: center;">
<a href="http://ovenlove.blogspot.com/2010/10/pumpkin-gingersnap-cookie-dough-ice.html">Pumpkin and Gingersnap Cookie Dough Ice Cream</a> - <a href="http://ovenlove.blogspot.com/2012/06/baked-potato-casserole.html">Baked Potato Casserole</a> </div>
<div style="text-align: center;">
<a href="http://ovenlove.blogspot.com/2010/10/pumpkin-marshmallows-two-ways.html">Pumpkin Marshmallows</a> - <a href="http://ovenlove.blogspot.com/2010/09/red-bean-chili-and-cheddar-cornmeal.html">Red Bean Chili with Cheddar Cornmeal Waffles</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3u4W4eG9u9Z0aKtMp3qPo1eaZ2LOwlcdbn37kds4ELwpgcaYB4Kym7nLKZzUmBWoizOn9_UfMoBgYn6qUT-JkNrAvNFtobdLnK9sJUWh22K7vGQeAsBGbmJ-uvHKawIv-nBv3p632bxsW/s1600/16fallfave2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3u4W4eG9u9Z0aKtMp3qPo1eaZ2LOwlcdbn37kds4ELwpgcaYB4Kym7nLKZzUmBWoizOn9_UfMoBgYn6qUT-JkNrAvNFtobdLnK9sJUWh22K7vGQeAsBGbmJ-uvHKawIv-nBv3p632bxsW/s400/16fallfave2.jpg" width="400" /></a></div>
<div style="text-align: center;">
<a href="http://ovenlove.blogspot.com/2008/09/rachael-rays-creamy-chicken-apple-chili.html">Chicken Apple Chili</a> - <a href="http://ovenlove.blogspot.com/2010/10/pumpkin-bread-with-ricotta-and-cream.html">Pumpkin Bread with Ricotta Cream Cheese Swirl</a> </div>
<div style="text-align: center;">
<a href="http://ovenlove.blogspot.com/2011/09/fall-harvest-salad.html">Fall Harvest Salad</a> - <a href="http://ovenlove.blogspot.com/2011/03/maple-syrup-scones.html">Maple Syrup Scones</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZim9xpdRZauPZ_jthWPrEFiU3BVXmvXrcoqdwc9YIOtV8oih05iaza6bFkN1uHTS_CheAp3vUZNR46358lCEEVyVg-4TnF-58tyBBCgn4xt2BCNDmifKGzF2QjR-lNpFcA58RnnyP6wb/s1600/16fallfave3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZim9xpdRZauPZ_jthWPrEFiU3BVXmvXrcoqdwc9YIOtV8oih05iaza6bFkN1uHTS_CheAp3vUZNR46358lCEEVyVg-4TnF-58tyBBCgn4xt2BCNDmifKGzF2QjR-lNpFcA58RnnyP6wb/s400/16fallfave3.jpg" width="400" /></a></div>
<div style="text-align: center;">
<a href="http://ovenlove.blogspot.com/2012/09/almost-paleo-pumpkin-squares-with-maple.html">Almost Paleo Pumpkin Squares</a> - <a href="http://ovenlove.blogspot.com/2011/09/spicy-kale-lasagna.html">Spicy Kale Lasagna</a> </div>
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<a href="http://ovenlove.blogspot.com/2010/10/pumpkin-chocolate-chip-giants.html">Pumpkin Chocolate Chip Giants</a> - <a href="http://ovenlove.blogspot.com/2008/09/apricot-glazed-pork-tenderloin-with.html">Apricot-Glazed Pork Tenderloin</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhH6yLXHF6_jJthdNewwSphnySiouxibZUFqCAx7FYIIJjNExzqxvC2_7WH4dcklkx75_3MUOd77UWipKkA8cTWlzXGonsWzU7RbBNVru07NUoSIQI3lqPxo4KFcXCrtR3fF2xBsx-IIAC/s1600/16fallfave4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhH6yLXHF6_jJthdNewwSphnySiouxibZUFqCAx7FYIIJjNExzqxvC2_7WH4dcklkx75_3MUOd77UWipKkA8cTWlzXGonsWzU7RbBNVru07NUoSIQI3lqPxo4KFcXCrtR3fF2xBsx-IIAC/s400/16fallfave4.jpg" width="400" /></a></div>
<div style="text-align: center;">
<a href="http://ovenlove.blogspot.com/2010/09/red-bean-chili-and-cheddar-cornmeal.html"></a></div>
<div style="text-align: center;">
<a href="http://ovenlove.blogspot.com/2010/11/pumpkin-kale-baked-risotto.html">Pumpkin and Kale Baked Risotto</a> - <a href="http://ovenlove.blogspot.com/2011/08/small-batch-natural-applesauce.html">Small Batch Natural Applesauce</a> </div>
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<a href="http://ovenlove.blogspot.com/2010/09/roasted-butternut-squash-lasagna.html">Roasted Butternut Squash Lasagna</a> - <a href="http://ovenlove.blogspot.com/2012/01/make-ahead-baked-oatmeal.html">Make Ahead Baked Oatmeal</a></div>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com1tag:blogger.com,1999:blog-1408361223999265026.post-80785324559114885402012-10-04T09:00:00.000-04:002012-10-04T09:00:07.288-04:00Chicken Satay Lettuce Cups and Thai Chicken Taquitos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWr9tbLqDfzWC6D1J2_vB2_KGiaLSZ6g6-30dwptLx9n8oMDoQyDjNXP0v1UIJQUDPqq6dK5ZWgrPZFbwSUwaFZvpEmJdttnv8smywpodKT7XVqyOcvgupJ3PwhpTKHCV5vijbnSjDbj2Z/s1600/doubledutydinnerthai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWr9tbLqDfzWC6D1J2_vB2_KGiaLSZ6g6-30dwptLx9n8oMDoQyDjNXP0v1UIJQUDPqq6dK5ZWgrPZFbwSUwaFZvpEmJdttnv8smywpodKT7XVqyOcvgupJ3PwhpTKHCV5vijbnSjDbj2Z/s400/doubledutydinnerthai.jpg" width="400" /></a></div>
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For a fresh take on double duty dinners, visit me at <a href="http://modernparentsmessykids.com/">MPMK</a> today!</div>
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There, you'll find the recipes for <b>Chicken Satay Lettuce Cups and Peanut Sauce.</b></div>
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Then pop back to Oven Love for the <b>Thai Chicken Taquitos</b> recipe (posted yesterday).</div>
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Then get ready for two dinners that will blow your pants off.</div>
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(I mean that in the best way possible.)</div>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com0tag:blogger.com,1999:blog-1408361223999265026.post-3457000461132117502012-10-03T03:00:00.000-04:002012-10-03T03:00:05.141-04:00Thai Chicken Taquitos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5xuEh59E_6duHOgi4yFxFzbiDBiTFlXDLy4WtKw0ginRpYjE1R_LTBJvvkll4eA6ZVK_XdiaeDUqmwMCwvHT0COL2qp20_xYW-r4isbV6ULxPoitPCT9OTjg68nKU6sTVGYUogW1a_jn/s1600/IMG_4293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5xuEh59E_6duHOgi4yFxFzbiDBiTFlXDLy4WtKw0ginRpYjE1R_LTBJvvkll4eA6ZVK_XdiaeDUqmwMCwvHT0COL2qp20_xYW-r4isbV6ULxPoitPCT9OTjg68nKU6sTVGYUogW1a_jn/s640/IMG_4293.jpg" width="426" /></a></div>
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I felt like a real genius with this one, you guys.</div>
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This crazy Thai/Mexican fusion taquito idea just popped into my brain and would not leave until I made it happen. All I could think about was peanut sauce for days. Days! Then another idea called Chicken Satay Lettuce Wraps became best friends with the taquito idea and I had no choice but to go full force with it.</div>
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Here's how it's gonna go down.</div>
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You're going to put some chicken in a crockpot with some coconut milk and forget it. Then you're going to remember it, shred it, mix it up with some other goodies and stuff it into some lettuce and then into your face. And you're going to have to set aside half of the filling before you dig in because you will probably eat it all without thinking about it, then be super-bummed when you remember the whole taquito thing. So set it aside, for the love! Then the next day, remember it again, roll it up in some tortillas and dip those gems into the peanut sauce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWr9tbLqDfzWC6D1J2_vB2_KGiaLSZ6g6-30dwptLx9n8oMDoQyDjNXP0v1UIJQUDPqq6dK5ZWgrPZFbwSUwaFZvpEmJdttnv8smywpodKT7XVqyOcvgupJ3PwhpTKHCV5vijbnSjDbj2Z/s1600/doubledutydinnerthai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWr9tbLqDfzWC6D1J2_vB2_KGiaLSZ6g6-30dwptLx9n8oMDoQyDjNXP0v1UIJQUDPqq6dK5ZWgrPZFbwSUwaFZvpEmJdttnv8smywpodKT7XVqyOcvgupJ3PwhpTKHCV5vijbnSjDbj2Z/s400/doubledutydinnerthai.jpg" width="400" /></a></div>
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Go visit <a href="http://modernparentsmessykids.com/">MPMK</a> tomorrow for the Lettuce Wraps and Peanut Sauce recipes.</div>
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This is a double duty crockpot dinner, people! You don't want to miss it.</div>
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<b>Thai Chicken Taquitos</b><br />
by Oven Love<br />
<br />
Ingredients<br />
<ul>
<li>1/2 recipe of Chicken Satay Lettuce Wrap filling*</li>
<li>12-14 corn tortillas</li>
<li>olive oil cooking spray</li>
<li>sea salt</li>
<li>Peanut Sauce*, for dipping</li>
</ul>
Directions<br />
<ol>
<li>Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper or a silicone baking mat. </li>
<li>Microwave 2 tortillas at a time for about 15 seconds or until warm and pliable. Fill each tortilla with about 2 tablespoons of filling and roll tightly. Place on the baking sheet with the open seam down, cover with cooking spray and sprinkle with sea salt. Repeat until your filling is gone.</li>
<li>Bake the taquitos for 15-20 minutes or until golden brown and crispy. If you'd like them to get even crispier, turn on the broiler for a few minutes (but watch them closely so they don't burn). Remove from the oven and serve hot with peanut sauce for dipping.</li>
</ol>
*My recipe for Chicken Satay Lettuce Wraps and Peanut Sauce will be available tomorrow (10/4/2012) on <a href="http://modernparentsmessykids.com/">Modern Parents Messy Kids</a>. I will update this post with the direct links as soon as possible.*Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com0tag:blogger.com,1999:blog-1408361223999265026.post-38194444222848326242012-10-01T05:00:00.000-04:002012-10-01T05:00:06.831-04:00Spent Grain Crackers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxe8YreIAgpJNGdr54El7J3rRfsNvc1oxtb3GlmLpvKjF52NN1oUWVXDtIZyDFUWCyzfknbhJTmht1LqvYu2i-7b8s7Ys_kEs7roqhBRfM_Wk2FFE7JpEFgCVb0Z5DUcFlNvcLuPO7YP-l/s1600/IMG_4245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxe8YreIAgpJNGdr54El7J3rRfsNvc1oxtb3GlmLpvKjF52NN1oUWVXDtIZyDFUWCyzfknbhJTmht1LqvYu2i-7b8s7Ys_kEs7roqhBRfM_Wk2FFE7JpEFgCVb0Z5DUcFlNvcLuPO7YP-l/s400/IMG_4245.jpg" width="400" /></a></div>
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I have awesome friends.</div>
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I have awesome friends who let me borrow their fancy blenders, no questions asked. And friends who tell me about secret local food co-ops. And friends who dehydrate our spent grain from homebrewing and then spin it up into flour for me. Just because.<br />
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Are you jeal? My friends are AWE-SOME. Just full of love.</div>
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Remember when I wasn't sure about moving to GA? Well now I'm not sure about leaving. I love these crazy Southerners! They really grow on you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYsvVg9LEZ5V7XMBnU9nXCQrYwBIb__wYcxCJrrjuXrPo2uMUyG5lOzDUuH6XXWi9hLk3f7p8HGrelo3fC_iVui5q-34Vx3-bIHVcbQBHUwkuRigp1WT4HdZ1lEL9l6za29FMcSf-8B9gw/s1600/IMG_4238.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYsvVg9LEZ5V7XMBnU9nXCQrYwBIb__wYcxCJrrjuXrPo2uMUyG5lOzDUuH6XXWi9hLk3f7p8HGrelo3fC_iVui5q-34Vx3-bIHVcbQBHUwkuRigp1WT4HdZ1lEL9l6za29FMcSf-8B9gw/s400/IMG_4238.jpg" width="266" /></a></div>
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These tiny crackers were my first project with my spent grain flour. If you're curious, spent grain flour is just dried spent grain (leftover from the brewing process) that is ground into flour. I just used a little bit in this recipe- it's pretty powerful stuff. You don't need much to get that robust, deep-grain flavor.</div>
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If you don't have any spent grain flour, you can certainly substitute another whole grain flour or seed. I think the crackers would be great with the addition of sunflower seeds, sesame seeds, chia seeds or maybe some millet. Whatever you have on hand, just throw it in and see how it goes. You can't really ruin these. Unless you leave them in the oven too long.. I can't help you there.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoo86sfsrSzw7XiqSZVEWKCNXwp-E6g6XWk1Wyb_d1MXiTIcyJAGGhu_crxitr9FvuV136fL0kXNKPIFnprsao2Ff_TVVH0G6_YGahu7kWBYgcAurko3N-qIXQ87dL4wm-kaHx1EVHd_7A/s1600/IMG_4244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoo86sfsrSzw7XiqSZVEWKCNXwp-E6g6XWk1Wyb_d1MXiTIcyJAGGhu_crxitr9FvuV136fL0kXNKPIFnprsao2Ff_TVVH0G6_YGahu7kWBYgcAurko3N-qIXQ87dL4wm-kaHx1EVHd_7A/s400/IMG_4244.jpg" width="400" /></a></div>
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If you make your crackers tiny like I did, the recipe makes approximately a bazillion crackers. It will seem like you will never run out of dough. To make it easy on yourself, you can just cut them into squares- no need to get fancy with the little cutters.</div>
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The nutty, whole-grain flavor goes great with sharp cheddar, by the way.</div>
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Share them with your awesome friends (I know you have them, too).</div>
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<b>Spent Grain Crackers</b><br />
by Oven Love, based on <a href="http://whisksandwhimsy.com/2012/09/19/homemade-wheat-crackers/">a recipe by Whisk and Whimsy</a><br />
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Ingredients:<br />
<ul>
<li>1 cup rye flour (you can sub another whole grain flour if you like)</li>
<li>1 cup whole wheat flour</li>
<li>1/3 cup spent grain flour (use a dehydrator or oven to dry your spent grain and run through a grain mill; <a href="http://brooklynbrewshop.com/themash/recipe-spent-grain-flour/">directions here</a>)</li>
<li>1/3 cup ground flax seed</li>
<li>1/2 teaspoon baking powder</li>
<li>1 teaspoon salt, plus more for topping</li>
<li>1/2 cup plus 2 tablespoons extra virgin olive oil</li>
<li>1/2-3/4 cup water </li>
</ul>
Directions:<br />
<ol>
<li>Preheat the oven to 350 degrees. In a medium bowl, whisk together the
flours, flax seed, baking powder, and salt. Then add the olive
oil and mix with a fork until combined. Slowly mix in a 1/2 cup of
water, working it in with your hands. If needed, add up to 1/4 cup more
water until the dough holds together. Knead the dough in the bowl until
it is smooth and easy to work with, about 2 minutes.</li>
<li>Dust a clean surface with flour, dump out the dough, and press it
into a flat disc. Use a rolling pin and roll out the dough until it is
1/8 to 1/4 inch thick. Cut the crackers into 2-inch squares or circles, re-rolling
the dough as needed.</li>
<li>Carefully transfer the cut crackers to un-greased or parchment paper
lined baking sheets, and sprinkle each cracker with a little salt. (I also poked holes in mine with a fork). Bake for 20 to 22 minutes, rotating the sheets halfway
through, until the crackers are crisp and hard to the touch. Transfer
the crackers to a wire rack to cool completely. Store in an airtight
container for up to 7 days.</li>
</ol>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com0tag:blogger.com,1999:blog-1408361223999265026.post-13299842781569241392012-09-28T05:00:00.000-04:002012-09-28T05:00:09.333-04:00Sweet Cannoli Fruit Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQuQLYeq8C05YHvBLsvHccEj1HykD_Pc-3b9I2AJ8CQmroJG2P6P5k7s49YR1uES3El-hhJxZ_dlxP0-C2rtZ-fEJ9Xkmu3d_q42KpoDgreUQdqqBEr-IzqL95sHzyLZmwOBmRXpmtYGn/s1600/IMG_4259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQuQLYeq8C05YHvBLsvHccEj1HykD_Pc-3b9I2AJ8CQmroJG2P6P5k7s49YR1uES3El-hhJxZ_dlxP0-C2rtZ-fEJ9Xkmu3d_q42KpoDgreUQdqqBEr-IzqL95sHzyLZmwOBmRXpmtYGn/s640/IMG_4259.jpg" width="420" /></a></div>
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Looking for something to do with <a href="http://ovenlove.blogspot.com/2012/09/homemade-raw-milk-ricotta-cheese.html">that homemade ricotta</a>?</div>
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Who am I kidding? None of you have made any ricotta since Monday. (If you have, I salute you and we are destined to be BFFs.) I must be the only crazy person with a fridge full of raw milk and an interest in cheese making.</div>
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But maybe you have some store-bought ricotta in your fridge that needs to be used?</div>
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Time to bust it out, people! We can work with that.</div>
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This dip is.. gah. So good.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5H3GgPANTDPTUpKlDppTCfOeIshqWZQOaRiElNw2uo7I3jko4XhWueshETDM1JYk9gBzh0n-9AAI059KE4buJur4G8NBvKqHk9AU24FehB4SQv0eaVmZXMxPDYfJP68e0DVAKLLFYTjS/s1600/IMG_4267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5H3GgPANTDPTUpKlDppTCfOeIshqWZQOaRiElNw2uo7I3jko4XhWueshETDM1JYk9gBzh0n-9AAI059KE4buJur4G8NBvKqHk9AU24FehB4SQv0eaVmZXMxPDYfJP68e0DVAKLLFYTjS/s640/IMG_4267.jpg" width="402" /></a></div>
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This is basically a cannoli in a bowl. Tastes exactly the same. Dip anything you want into it- fruit, crackers/cookies/carbs of your choice, heck- spread it on a vegetable and just try not to eat it.</div>
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The cute little crackers pictured are actually made with some spent grain from <a href="http://ovenlove.blogspot.com/search/label/homebrew">Mr. Nick's homebrewing adventures</a>. They are dark and lovely and perfect vessels for dipping. Grahams or waffle cookies would be lovely, too.</div>
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If you'd prefer a smoother dip, keep adding cream until it's as thin as you like. I like it thicker, with an almost cookie-dough-consistency- you could probably roll it up and make it into truffles if you wanted to. Umm, yeah- let's definitely do that.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpmNKy-bXuof2GRlPY87zprWYEyPwdlTIPcMbtLA04feC0FkGX1vu9pnoxv8Oxy_IDRmJcRsoR79l6hQTINAHZgzhoWBnF_mC_OhU_BvCWtGDvvAZo3t85I3EI-CPCsJLzKfelEktXBm2/s1600/IMG_4250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpmNKy-bXuof2GRlPY87zprWYEyPwdlTIPcMbtLA04feC0FkGX1vu9pnoxv8Oxy_IDRmJcRsoR79l6hQTINAHZgzhoWBnF_mC_OhU_BvCWtGDvvAZo3t85I3EI-CPCsJLzKfelEktXBm2/s400/IMG_4250.jpg" width="400" /></a></div>
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(I just realized that this looks eerily similar to <a href="http://ovenlove.blogspot.com/2012/08/white-bean-cookie-dough.html">my white bean cookie dough</a>- there are no beans in this, I promise! And tastes better, if you ask me. Probably because there are no beans in it?)</div>
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Put this one on your list.</div>
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<b>Sweet Cannoli Fruit Dip</b><br />
by Oven Love<br />
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Ingredients<br />
<ul>
<li>8 oz ricotta cheese (<a href="http://ovenlove.blogspot.com/2012/09/homemade-raw-milk-ricotta-cheese.html">try my homemade recipe here</a>)</li>
<li>4 oz mascarpone cheese (you can sub cream cheese if you need to)</li>
<li>2 tablespoons honey</li>
<li>1/4-1/2 teaspoon cinnamon</li>
<li>1/2 teaspoon vanilla</li>
<li>zest of 1/2 an orange, plus more zest for topping </li>
<li>2-4 tablespoons heavy cream</li>
<li>1/4 cup mini chocolate chips, plus more for topping</li>
<li>sliced fruit, crackers, etc for dipping</li>
</ul>
Directions<br />
<ol>
<li>In a stand mixer, combine ricotta and mascarpone cheeses and blend until smooth. Add honey, cinnamon, vanilla, orange zest and 2 tablespoons of the heavy cream and mix to combine. If the dip is still too stiff, add more cream 1 tablespoon at a time until you reach your desired consistency. Scoop into a bowl and serve.</li>
<li>If you have any leftovers, store in the fridge- it should keep for a week or so.</li>
</ol>
Nataliehttp://www.blogger.com/profile/09781093061015596026noreply@blogger.com1